STRAWBERRY , DATE AND CASHEW BLISS BALLS

Process 2 cups of raw cashews in a processor until finely chopped .
Transfer to a bowl .
Process 10 pitted dates until finely chopped add 250gm of fresh strawberries and pulse till chopped .
Return the cashews to the processor with the dates and strawberries .
Add 1 tbs of coconut oil and 2 tbs of white chia seeds .
Process until combined .
Line an oven tray with baking paper .
Place 1/2 cup of desiccated coconut in a bowl .
With damp hands roll tablespoons of the mixture into balls and toss in coconut to coat .
Repeat process until all mixture is used .
Place on tray and chill for 2 hours before serving .

 

SUNDAY NIGHT TEA , MONDAY LUNCH ...VEGETABLE CAKE

Preheat your oven to 180 deg C .
Grease 20cm springform cake pan
Heat 1 tbs of butter and 1 tbs of oil in a large fry pan over a medium heat .
Add 1 medium chopped onion and 1 cup of sliced mushrooms , cook till onion is tender and slightly caramelised .
Season with salt and pepper , set aside .
In a separate bowl add 2 grated zucchini , mix in 1/4 cup of grated mozzarella and 1 egg , stir well to mix , season and set aside .
In another bowl add 2 grated carrots , with 1/4 cup of mozzarella and 1 egg , season .
Now place 300gm  thinly sliced pieces of sweet potato over the base of the pan ( overlapping ) and sprinkle with 1/4 cup of grated mozzarella cheese .
Now spread the zucchini mixture over the top , and now place 450gm of thinly cut slices of butternut pumpkin on top  and sprinkle with another 1/4 cup of mozzarella cheese .
Top with the carrot mixture .
Add another 450gm of thin slices of butternut pumpkin and top with 1/4 cup of mozzarella cheese
Spread the mushroom mixture on top and layer a 60gm packet of baby spinach leaves over top and sprinkle with 1/4 cup of mozzarella .
Top this with 300gm of finely sliced sweet potato and 1/4 cup of finely grated parmesan .
Cover the pan tightly with foil  and place on a baking tray.
Bake for 35 minutes .
Then remove the foil and bake for another 30 minutes or until the vegetables are soft when tested with a skewer and the cheese on top is golden .
Allow to cool for 10 minutes before removing from pan .
Serve sliced into wedges with rocket leaves .

COOKING CLASS JUNE 6 th

We will be preparing Osso Bucco with a gremolata.
Please bring your slow cooker
6-8 slices of Osso Bucco , or ask butcher at Tasman to slice the veal shanks if you can't find osso bucco .
500 ml of beef stock
800gm tin of diced tomatoes
3 stalks of celery .
See you all next week
Noelene Marchwicki

COOKING CLASS MAY 30th

PIE DAY ......and it will  be all about the fillings .
Trevor is bringing  grated cheese , 2 tins of spaghetti and 2 tins of baked beans .
Heather is bringing pears , sliced and sautéed in brown sugar
Megan is bringing sausage mince .
Brett is bringing mashed potato
Other ingredients on hand will be ravioli , curry pasta , prunes, grated carrot , cumin , brown rice,  rice cream and jam .
Tomorrow I will be the pastry cutter and Sharon my assistant and enthusiastic cook will be writing down the imaginative pie filling recipes to share with everyone .
Think about the ingredients on hand , flavours and ingredients that work together , be imaginative and  the pie delicious .
Of course I`ll be the judge !

FRIED CUSTARD

This recipe was first published  in the Ford Treasury of favourite recipes from famous eating places , Vol 2, printed in 1954 .

Place 1 litre of full cream milk in a large pot with 1/4 tsp of baking soda ( to keep milk from curdling ) and 3 sticks of cinnamon .
Heat till almost boiling .
In a separate bowl , place 1 cup of the warm milk  from the pot and stir in 2 tbs flour and 4 tbs of corn flour .
Beat until  smooth , add another cup of warm milk from the pot , 1 cup of sugar  and 6 egg yolks .
Beat well , now add this mixture to the rest of the milk in the pot .
Continue to stir till the mixture thickens .
Add a pinch of salt , 1 tsp of vanilla extract and 1 tbs of butter .
Beat thoroughly .
Pour into a greased 8 " square cake pan .
Cool and place in a refrigerator overnight .
Next day cut into squares .
Beat 3 egg whites till stiff .
Dip custard squares into the egg whites , then in finely ground almond meal .
Fry in hot oil , 1" deep, till golden .
Drain on paper towelling . Serve hot .

BLOSSOM CAKE

This is not a difficult cake to prepare, but you need patience .

Preheat your oven to 180 deg C .

In a large bowl , cream together 125 goof softened marg / butter , 1 cup of castor sugar and 3 tbs of 

of jelly crystals .....

Continue to beat until you have a light and fluffy cream , now beat in 2 eggs ( one at a time ) , mixing thoroughly.

Sift into the batter 1& 1/2 cups of SR flour and add 1/2 cup of full cream milk .

Whisk in thoroughly.

Blend in 1 dsp of vanilla essence and 1/4 cup of jam that pairs with your jelly crystals ...eg 

Strawberry or raspberry jam with strawberry jelly crystals , raspberry jelly crystals  or port wine jelly crystals.

In class Heather used orange jelly crystals and used apricot jam ...it's up to you .

Now pour batter into prepared cake pan 

Bake for 25-30 minutes or until a skewer inserted into the centre of the cake comes out clean .

Remove from oven and cool in the pan on a wire rack for 10 minutes .

Then remove from pan and cool completely on wire rack .

Now ice and decorate or dress with thickened cream and strawberries or grapes if you used lime jelly crystals ...

Enjoy .

Cooking Class Ingredients for the 23rd May

Next week we will be preparing Cherry Blossom cake?
You will need to bring along a packet of cherry jelly crystals.....if you can't find cherry please buy apple jelly crystals .
3 eggs
We  will also make a batch of meringue kisses ...
Please bring 2 airtight containers to take your goodies home in ...
All fun and sweetness next week.
See you all next week
Noelene Marchwicki