DOMATES DOLMASI ( Turkish stuffed tomatoes )

Cut the tops from 8 medium firm tomatoes .
Scoop out the insides carefully so that the firm shell remains .
Process the pulp and set aside .
Sprinkle the insides of the tomatoes with a little salt .
To prepare the stuffing , simmer the  3 large sliced onions in ghee until soft .
Add 1 cup of uncooked long grain rice .
1 tbs of pignoli ( pine nuts )
Stir to coat and cook for 3 minutes .
Now add 2 tbs of raisins ,
1 tsp of ground dill
1 dsp of freshly chopped mint
Tomato pulp
Salt and pepper to taste .
1 cup of water .
Cook together over a low heat for 10 minutes  ( rice will still be hard )
Stir in 1 dsp of sugar / stevia .
Fill tomatoes loosely as rice will swell with additional cooking .
Place tomatoes in a shallow baking pan .
Brush each tomato with oil .
Bake at 160 deg C for 45 minutes .
Cool in the pan .
Serve cold .

 

JEWISH CABBAGE SOUP

Gently cook 1 medium savoy cabbage that has been shredded , with 3 finely sliced onions in 4 tbs of butter over a medium heat for 15 minutes .
Sprinkle with 4 tbs of flour and 2 tsp of salt .
Slowly add 4 cups of water .
Stir to combine .
Now add 2 cups of tomato juice , 1/2 tsp of cracked black pepper , 2 tbs of sugar / stevia  and 2 tsp of caraway seeds .
Cook uncovered , over a low heat for an hour .
Serve hot topped with sour cream .

TERM 3 COOKING CLASSES ..... IT`S ALL ABOUT HEALTHY , FLAVOUR AND FILLING .

WEEK 1 ...JULY 14TH
RAW LEMON CHEESECAKE
AND STEAMING WHITE FISH  EN PAPILLOTE

WEEK 2
A MARINADE FOR LAMB SHANKS
OR
BARRAMUNDI IN LEMON , CAPER  AND THYME MARINADE .
KISHMISH PILAU

WEEK 3
CRAB RICE PAPER ROLLS  WITH A DIPPING SAUCE
TOMATO SOUP CAKE

WEEK 4
GRILLED CURRY PEACHES ...(MASTERCLASS )
FRUIT BREAD ROLL .

WEEK 5
LENTIL MOUSSAKA

WEEK 6
SOFT NOODLES WITH SEAFOOD SAUCE

WEEK 7
PINEAPPLE AND PASSIONFRUIT SLICE

WEEK 8
PESTO AND PARMESAN TORTELLINI

WEEK 9
TROPICAL YOGHURT DELIGHTS

WEEK 10
BASIC CARAMEL SLICE







 

I`M BACK WITH 4 TIPS

ACIDULATED WATER ....
is cold water that has fresh lemon slices and /or juice added .
Use it to help prevent the browning of bananas , fennel , avocados and  apples

FRUITY ICE CUBES .......
These give a great visual effect to a jug of water , cordial , mocktail or cocktail .
Put wedges of thinly sliced lemon or lime into ice cube trays , cover with water and freeze .

ABUNDANT LEMONS ...
Juice lemons or limes one at a time , transfer the juice to sip lock bags and freeze .
Make sure you label with name of juice and quantity .

LEMON AND THYME SALT .......
Place 1/2 cup of sea salt  , finely grated zest of 1 lemon  and 1/2 tsp of thyme leaves in a container with a lid ...so you can shake to combine . This is amazing on grilled fish , roast potatoes or simply sprinkled over tomatoes on toast .
 

BARRAMUNDI WITH HERBED RICE

Firstly make a dry mix of  a good pinch of salt , 2 tbs of turmeric , 2 tbs of ground dill , 2 tbs of ground black pepper .
Mix well and set aside .
Add the barramundi fillets to the bowl and make sure the dry mix coats the fillets .
Set aside .
Now prepare the rice or the grain you want to use .( I used black rice )
Once the rice starts to boil add fresh coriander root , chopped spring onion , and a thinly sliced green capsicum .
Turn the coated barramundi fillets into a pan with peanut oil over a med /high heat , cook through till the fish flakes when raked with a fork .
Serve the barramundi over a bed of the herbed rice and top with left over spring onions

A great meal enjoyed by the engineer , when he arrived home from the gym .

CNC COOKING CLASS ..Tues 23rd june

GNOCCHI.......

Yes we are revisiting the preparation of gnocchi ....BUT are we ?
The masterclass  will be about parsnip dumplings ......But aren't dumplings steamed ?
It will also be about gnocchi without potato and they won`t be seeing a drop of water .
The masterclass will give a gift of combining potato with flour ....really how boring .!
Not boring ..this is my gift to you...... Come along and share my secrets , bring your pen and paper .
My mantra ....If you have flour and water you can feed an army ....
The back bone of any meal is flour and water .

SPICY SEAFOOD SALAD

This dish combines 3 of the basic 5 flavours  : spicy , sour  and salty .
Place in a processor 7 small green chillies  ( seeds inc  optional ), 5 peeled garlic cloves , 2 coriander roots , 2 tbs of fish sauce , 1 tsp sugar  / stevia and blend until you have a fine paste.

In another bowl mix in 2 tbs of lime or lemon juice , 100gm of  sliced spring onions , 50gm of sliced celery sticks and leaves . Mix well .

In a pot of boiling water cook ( separately)  150gm of sliced  sea bass , 150gm of shelled prawns with tails , 150gm of sliced squid for 3 minutes each and drain with a slotted spoon .

Add the fish and seafood to the paste mix combine well , then add this to the salad mix .

Serve immediately.