TUESDAY 2ND MAY COOKING CLASS.

We will be preparing a lavish version of an old favourite .
GOURMET FISH CAKES
This will require a little homework
Please bring to class a quantity of steamed mashed garlicky potatoes
The quantity you need  is 1 medium potato per person plus 1 extra for good measure . So if you are cooking for 2 you need to cook 3 potatoes
If you are cooking for 4 you need to cook 5 potatoes ..
Peel and cube your potatoes , steam until tender .
Transfer to a bowl add 2 tbs of extra virgin olive oil and 1 tbs of minced garlic .
Season with salt and pepper .
Cover and refrigerate .
Bring them to class on Tuesday .

You will also need to bring 2 eggs
2 spring onions
1 large salmon fillet  200 - 220gm   ( skin off ) or you can use a tin of red or pink salmon  (210gm ).
See you Tuesday .
Noelene Marchwicki
 

CROISSANTS WITH OLIVE CHEESE

I prepared these croissants as part of a  brunch which consisted of mixed cereals , fresh and poached  fruit , yoghurt ,  chipolata sausages , bacon, grilled tomatoes and scrambled eggs .
I used 6 croissants.
Heat the croissants in a moderate on 160 deg for about 10 minutes or until warmed through . (place a sheet of baking paper over the top to prevent burning )
Prepare the filling by beating together 250gm of softened cream cheese ( room temp ) and 3 tbs of brandy .
Stir in 1 tbs of drained and sliced kalamata olives .
Remove croissants from the oven, slice in half.
 Place 1 slice of prosciutto onto 1 half of the croissant .
Spread on the cheese mixture and replace croissant top .
Enjoy .
 

LAMB PATTIES WITH MINTED YOGHURT SAUCE

This recipe is low in fat and made without eggs .
Fresh mint adds a deliciously aromatic flavour and the sharpness of the yoghurt complements this .

Lightly mix together 750gm of minced lamb , 1/3 rd of a cup of wholemeal bread crumbs ,1/4 of a cup of chopped fresh mint , the grated zest of 1 lemon , the juice of 1 lemon ,  and season with sumac to taste .
Shape into patties .
Place under the griller or in your sandwich maker between 2 sheets of baking paper and cook for 8 minutes or as preferred .
To make the minted yoghurt sauce ......
Place 1 cup of natural Greek yoghurt in a blender along with 1/3 rd of a cup of firmly packed fresh mint leaves ,1 tsp of castor sugar and season to taste with seasoned pepper .
Process until smooth and the mint leaves are finely chopped .
TIP ..
Lamb patties may be made in advance and chilled or frozen until required .
 

BAKED SAVOURY SALMON ROLLS

Lightly spray a shallow ovenproof dish .
Preheat your oven to 180deg C.
You will need 8 slices of your favourite bread  ( I used wholemeal bread ) with crusts removed .
Lightly flatten each slice of bread with a rolling pin and spray each slice with an olive oil cooking spray , set aside .
You can use a salmon fillet  ( skinless ) , cooked over a medium heat in a little oil , 4 minutes on each side , turning once . Remove from the pan and drain on paper towelling ....OR you drain a 210gm tin of red salmon .
Flake the salmon and mix with 2 tbs of finely chopped chives and 1 tbs of finely chopped parsley .
Add 1 heaped tbs of sour cream .
Spread this mixture over the slices of bread .
Now roll up each slice and place in the prepared dish .
In a separate bowl beat together 3 eggs and 300gm of sour cream until smooth .
Season with cracked pepper .
Pour this mixture over the rolled bread .
Sprinkle 1/4 cup of grated mozzarella on top .
Bake in the preheated oven for 30 minutes or until the topping is set and lightly browned .

I have also substituted cooked chicken in place of the salmon .
You can also substitute sour cream with ricotta in the egg mix ...
This is a really delicious meal .

 

HAPPY BIRTHDAY MARC MERSEY

A simple baked cheesecake with chocolate dust and cream

Happy 41st to my eldest son .
Mum x
 

BAKED CHEDDAR MUSHROOMS

You will need 2 Portobello mushrooms per serve , the recipe serves 2 )
Potobello mushrooms are the large cultivated  ( available in the fresh vegetable section in the supermarket )or field gathered mushrooms .
Remove stems from 4 mushrooms .
Place the mushrooms into a pan with 120gm of bacon pieces  over a low heat till bacon is cooked .
Remove mushrooms and place on a baking tray lined with baking paper .
Add chopped spring onion,( green stems only ) to the bacon
Remove from heat and set aside .

In a separate bowl
Beat together 250 gm of cream cheese  with 4 tbs of sour cream  and 6 tbs of grated tasty cheese .
Season with cracked black pepper and 1/4 tsp of sumac .
Stir in the cooled bacon and spring onions .
Spread evenly over the inside of the mushrooms .
Bake in a preheated oven on 160 deg C for 20 minutes or until the cheese tops are golden in colour .
Garnish with a few thinly sliced capsicum strips and parsley .
Serve immediately .
Omit the bacon for a delicious vegetarian meal (V).

TOO BUSY TO COOK

  Too busy to cook , but we need to eat , so what is the answer ?
1. Be prepared , plan ahead .
2.Buy good quality prepared ingredients , for example.. pre-packaged  fresh salad mixes , marinated meats .
3. Think about buying enough ingredients for 2 meals .
4. Keep a selection of rice , pasta , jars of sauces and marinades in your pantry cupboard .
By following these four basic rules you can make meal times less frantic plus you will always have the basic ingredients for a quick , enjoyable meal .
We can always put off the housework , but we can`t go without food or feeding the family .