BEEF AND MUSHROOM STEW WITH DUMPLINGS

Diced stewing steak , sliced field mushrooms , garlic cloves , onions and sliced fennel bulb
All in a slow cooker  and flavoured with a mix of oyster sauce , tamari , Chinese cooking wine and enough beef stock to cover the steak and mushroom mix .
Cover and cook till the meat is tender .
30 minutes before serving place dumplings in the cooker and heat through and serve with the beef and mushroom sauce .

DUMPLINGS .......
In a small bowl, mix together 1 tbs of yeast , 1 tsp of sugar , 30gm of plain flour and 3 tbs of warm water ....
Let stand for 30 minutes .
Now mix in an extra 305 gm of all purpose flour and 2 tbs of sugar along with 1/4 tsp of salt , 1 tbs ....of oil and another 125ml of warm water .
Knead the mixture until smooth and elastic
Roll the dough into a ball , cover with plastic wrap , leave stand for 3 hours .
Knock back the dough and spread it out on a floured bench ....Sprinkle  1/2 tsp baking powder evenly over the surface .
Knead for 5 minutes .
Divide the dough into 2 even portions , place the piece you are not working with in a covered bowl .
Divide each half into 12 equal portions
Pull them out into rough circles if you are putting a filling in the centre of the dumpling , then shape into a ball around the filling otherwise just roll into ball shapes .
Place on squares of baking paper sprayed with cooking oil.
Repeat with the other 1/2 of the dough .
Then cover and let stand till doubled in size .
Now the dumplings are ready to be placed in the stew dish or placed in a steamer .however you choose to have dumplings I spray them lightly with cooking spray to stop them sticking together in the steamer or pot .
 

CELERIAC ......( CELERY ROOT.... POT ROASTED WITH OLIVES AND BUTTERMILK )

Any thing you can do with cauliflower you can do with celeriac ...
Celeriac is the gnarled odd shapen  root of celery , with a strong celery flavour .

Use small celeriac heads , unpeeled and trimmed ....Too big and they will not cook evenly .
This is a version of a recipe by Rene Redzepi .
 Heat a large pan and melt 5 tbs of ghee over a med heat
Add the celeriac heads , turning frequently until slightly coloured .
When the ghee starts to foam add a generous pinch of salt
Now add a bunch of rosemary sprigs , a bunch of thyme sprigs and a bunch  of sage sprigs ..
3 tbs of coffee and chicory essence
1 and 1/2 cups of water
Now cover your pan and place in a preheated on 160 deg C , for an hour or until the celeriac are very tender .
Now remove the sprigs of herbs and baste the celery roots with the buttery juices .
Remove the celery roots from the pan and slice in half through the stem .
Place a half on each plate
Meanwhile gently warm 1 cup of buttermilk  ( 1 cup of full cream milk plus 2 tbs of vinegar ) over alow heat ,
Squeeze in the juice of 1/2 lemon , 2 tsp of oil and apinch of salt to make a loose sauce .
Garnish with olives , a drizzle of oil and squeeze a few more drops of lemon over each half .

ZUCCHINI AND PECAN LOAF

 Place 3 lightly beaten eggs in the bowl of your electric mixer along with 1 and 1/2 cups of firmly packed brown sugar and 1 cup of rice brown oil .
Mix till combined .
Now add 1 and 1/2 cups of  grated zucchini  and 1 cup of pecan pieces roughly chopped .

Lastly add 1 and 1/2 cups of self raising flour and 1 and 1/2 cups of plain flour

Mix these all together with a wooden spoon until combined .
Pour the batter into a prepared loaf pan  ( sprayed and lined )
Place in a preheated oven on 160 deg C and bake for 1 hour and 15 minutes
Remove from the oven and leave the loaf to sit in the pan for 5 minutes before inverting  on
 to a cooling rack .
Slice and spread with butter .

 

TUESDAY COOKING CLASS 2ND AUGUST 2016

Thank you Liddy for the lemons last week and hope you received the recipes I gave to Julia for you .
Tuesday class next week we are having a good old fashioned Tupperware party , no pressure to purchase , just a chance to view the new items available ....plus this gives you ladies a chance to prepare a plate for morning tea from the recipes we have used in class. It can be your take on the recipe ..
Just one plate per person please and enough for 12 people .

Geraldine ...is making something gluten free .
Meagan ....is making her version of sausage rolls
Heather ....is making Raspberry and coconut slice
Anne ....can you please make some pita bread , the one we made with yoghurt
Liddy ......if you are  able to make class next Tuesday ...how about a dip made from your selection of fresh herbs for Anne`s pita bread
Robyn is making a zucchini walnut cake
Donna , you have us all interested in your banana crackles , please make a plate for morning tea .
Noelene is making quiche muffins .
See you Tuesday
Cheers
Noelene

 

YYNNFC......PLAYER`S MEAL THURSDAY 28TH JULY 2016

HERB AND HOOF LASAGNE ..........

TOPPING ......

4 Onions , peeled and sliced
2 Zucchini sliced
3 capsicum , seeded , pith removed and  sliced
1 fennel bulb sliced
4 garlic cloves skinned and sliced
1 egg plant sliced .
3 carrots sliced
12 cherry tomatoes
Place these vegetables in a baking tray that has been sprayed with cooking spray .
Season with salt , pepper and nutmeg
Spray again with cooking spray
Bake in a preheated oven ( 160 deg C ) till tender and slightly coloured .
Remove from oven .....set aside

Steam 1 cup of brown rice mixed with 1 tbs of chia seeds in 2 cups of water .
Once the rice is cooked stir through the vegetable mix ..

In a separate bowl mix together 1x 800gm tin of diced tomatoes , 1 tub of tomato paste 170gm  1 tsp of chilli flakes , a handful of fresh basil leaves ..roughly torn  and 1 x 250 gm tub of cooking cream ...set aside

Lasagne sheets .....fresh lasagne sheets are best , but you can use the dried sheets ,its a matter of preference . ( 2 packets will be more than  sufficient )...if using dried sheets it is not necessary to pre cook the sheets .

BOLOGNESE  SAUCE
This is the bones of the lasagne and the foundation of a meal that will keep on giving .
Place in a food processor 1 med sized onion  ( roughly chopped ) , 2 sticks of celery ( roughly chopped )  4 cloves of garlic ( roughly chopped )....process until finely mulched .
Heat a large frypan and coat with 4 tbs of ghee , add the mulched vegetables and season with salt and cracked pepper .
Cook stirring the vegetables continuously till they are well browned .
Now add 1 kg of ground beef , season again with salt and cracked pepper .Don`t rush this step ..brown the beef over a med heat for about 15 minutes .
Add 170 gm of tomato paste
2 cups of a rough red wine ( expensive reds just don't work in this recipe ), continue to cook till the wine has reduced by half .
Pour in a cup of warm water and 2 bay leaves and a bundle of fresh thyme sprigs  ( available in supermakets )
Stir to combine and let simmer for 15 minutes ...
Remove the bay leaves and thyme sprigs .
Set the sauce aside .....

BECHAMEL SAUCE
Melt 1/2 cup of marg /butter in the bottom of a large pan over a medium heat .
Add 1/2 cup of all pupose flour ( plain ) , stir it into the butter until it is smooth, stirring constantly
Drizzle in 4 cups of whole milk ( almond , coconut or soy milk is fine ) a little at a time whisking constantly until you have a thick batter .
Add 1 dsp of minced garlic , ground nutmeg to taste , salt and black pepper to taste .
Bring the mixture to a low simmer , stirring frequently for 10 minutes over a low heat .

ASSEMBLY
Spray a rectangular baking pan ( 9x 13 inch approx. )
Spead a 1/3 cup of béchamel sauce over the base
Add a layer of lasagne sheets
Ladle over a  cup of Bolognese sauce
Sprinkle over grated parmesan cheese
Repeat this process 3 more times , finishing with a layer of pasta
Now lightly drizzle over the pasta a thin layer of sugar free maple syrup
Top with a handful of shredded tasty cheese and the roasted vegetable mix
Finish off with pouring the tomato sauce mixture over the top ...sprinkling with the remaining parmesan cheese .

BAKE
Bake your lasagne for 45 minutes in a preheated oven ( 180 deg C ), until bubbly and browned all over ...







 

3 STEP LEMON PIE

Reach for those swelling lemons on your trees ....use them in your savoury dishes or make them the hero of your wintery  dessert dish ...
 3 STEP LEMON PIE.....

STEP 1
Preheat your oven to 160 deg C
Place 4 lightly beaten eggs in a large  bowl along with......
225gm of castor sugar ( 1 cup )
100gm of margarine / butter or coconut oil
100gm of slivered almonds
1 cup of desiccated coconut
4 tbs of grated lemon rind
1 cup of lemon juice
1 cup of coconut milk
1/2 cup of all purpose flour / coconut flour or  almond flour
Mix thoroughly with a wooden spoon

Then pour the batter into a 28cm pie plate .
Bake for 1 hour until lightly browned ( if it colours early place a sheet of baking paper over the top of the pan )
Remove from the oven and set aside to cool
Refrigerate for an hour .
Dress with thickened cream , slice and serve ...

Delicious .....!

I published this recipe before on the 2nd December 2015 ....under the heading LEMON AND COCONUT PIE...
The easy 3 step lemon pie ( same recipe ) is what the cooking class prepared . 24th July 2016.

PIZZA CLUB SANDWICH

I made 3 lots of keto pizza bases .
I layered  each base with an eggplant and garlic dip .
Topped with sundried tomato
Crushed garlic
Fresh salad leaf mix
Roast chicken meat pieces .
Topped with shredded tasty cheese .
Repeat the process with the next two layers ...
Bake in a preheated oven on 200 deg C for 30 mins , if the crust begins to colour too much lay a sheet of baking paper over the top to prevent burning .
Slice through and enjoy .