CHICKEN SOUP

For this easily prepared chicken soup you will need 1 cooked whole chicken .
Remove all the skin and  bones from the meat .shred and pull apart .
Place the chicken meat in a pot or slow cooker .
Add 8 cups of cold water . Set aside .
In a medium bowl place one tub of ricotta cheese ( 375 gm)with a little cracked pepper , 1/2 tsp of ground cumin , 1/2 tsp of turmeric , 1 tsp of sriracha and 3 tbs of plain flour .
Use a knife to mix to a rough dough .Set aside .
Wash and slice 1 and 1/2  medium sized carrots into sticks .
Place in the bowl of a slow cooker or pot with  1 pkt zucchini noodles  ( fresh fruit and vegie section Woolworths )
Add 3 finely sliced spring onions and 1 stalk of finely sliced celery .
Sprinkle with 1 tbs of curry powder .
Roll ricotta dough into spoon sized rounds .Set aside .
Place the slow cooker on High for 1 hour and when simmering reduce to low and add the curry dumplings and continue to simmer for 1 and 1/2 hours .
If using a pot bring the vegetables and stock to a gentle boil and the add the dumplings and simmer for 1 hour .




 

TERM 2 ...COOKING CLASSES

Noelene's cooking classes will commence Tuesday 24 th April 10am -  12.00 midday ..
Saturday morning classes will commence Saturday 28th April 10.am -12.00midday
WEEK 1
CHICKEN NOODLE SOUP
               &
GOLDEN SYRUP DUMPLINGS
You will need 1 cooked whole chicken
1 packet of zucchini noodle ( fresh vegie section at woolworths )
3 carrots
1pkt of  375gm of ricotta  ( refrigerated section at woolworths near the cream cheese )
Please bring your slow cooker or soup pot with lid .
WEEK 2
SAVOURY SPAGHETTI AND SALMON MERINGUE
Pease bring
Fresh salmon fillets ( skin off ) 1 fillet for each person you are serving .
3 rashers of bacon
3 eggs
1 X 250gm pkt of brown rice pasta spirals OR 1 X 250gm pkt of buckwheat pasta spirals  ( both are available in Woolworths and Coles pasta isle.)
Please bring along your hand   held electric mixer ..

WEEK 3
COUNTRY STYLE BAKED BEANS
             &
LEMON DELICIOUS PUDDING


WEEK 4
DEVILLED SHOULDER OF LAMB
               &
BEER CAKE

WEEK 5
SALMON TERRINE

WEEK 6
CHICKEN VALENCIA

WEEK 7
STRAWBERRY CHEESECAKE

WEEK 8
SPANISH STYLE OXEN BEEF CHEEKS WITH CREAM CABBAGE

WEEK 9
FISH CHOWDER

Looking forward to seeing everyone on Tuesday .
Noelene Marchwicki

BEER CAKE

This is a cheats version of a German streusel cake, using beer in place of yeast to create a similar flavour. Cake Ingredients......2 cups of self raising flour, 1 cup of castor sugar, 2 eggs, lightly beaten, 60 gm of butter / marg, 250 ml of flat beer, 1/2 cup of sultanas. Streusel Ingredients....110 gm of plain flour, 1 tsp of ground nutmeg,165 gm of castor sugar, 85 gm of butter / marg, melted. Preheat your oven to 180 deg C. Grease and line a 20cm x 30 cm square cake pan. To prepare the cake ....Place 2 cups of self raising flour in a medium bowl and stir in 1/2 cup of castor sugar, set aside. Use your electric mixer to beat together the lightly beaten eggs with the custard powder and 1/2 cup of castor sugar, beat until thickened , gradually add 60 gm of melted butter / marg. Now mix in the beer. Add the flour mixture and beat together until you have a stiff smooth batter. Stir in the sultanas. Pour the batter into the prepared pan. To prepare the streusel......combine the flour, ground nutmeg, castor sugar and melted butter/ marg. Sprinkle the streusel over the batter and bake in the preheated oven for 35 minutes or until a skewer inserted comes out clean.

 

 

 

 

 

WANGI CASSEROLE

This is a delicious old fashioned casserole and is a meal in one dish , with a gravy that is quickly stirred through together from ingredients found in most kitchen pantry`s .
I used the slow cooker to cook the casserole .

Toss 1kg of diced mutton or topside beef through 3 tbs of plain flour until it is well coated .
Put a layer of diced meat in the slow cooker
Cover with a layer of peeled and sliced onions
A handful of whole cherry tomatoes
Sliced brussel sprout rounds
Peeled and sliced sweet potato
Then a layer of sliced bacon rashers .
Repeat this process until all the cubed meat is used .
Lay extra bacon rashers across the top of the mix .
In a separate bowl , mix together 1/2 cup of brown malt vinegar with 3 tbs of sriracha , 3 tbs of Worcestershire sauce , 1 tbs of mustard powder , 1 dsp of castor sugar , cracked black pepper and salt to taste .1 cup of water .
Mix well .
Pour over the ingredients in the slow cooker .
Cover and cook on high for 2 hours or until tender .
Serve with brown rice and crusty bready to sop up the juices .
Enjoy !
 

A GUILTY PLEASURE

The ultimate 3 ingredient classic dish  .....Apricot Chicken .
A packet of French Onion soup
A carton of apricot nectar
1 chicken or the equivalent in chicken pieces .
In today’s food obsessed Australia this recipe fails on many levels .
The recipe uses pre packaged flavourings laden with salt , precooked and puréed fruit with added sugar in a carton .
In the original recipe there are no fresh herbs or tantalising spices but it was a very popular dish in the 70’s .
You didn’t need any kitchen skills , it was made in no time at all which is exactly why it was so popular .
This dish was a family favourite through the mid 70’s through to the late 80’s  , my 3 little boys loved it .
I’m bringing apricot chicken back with a makeover 40 years on .
Preheat your oven to 180 deg C
Peel and slice 2 onions and sauté over a medium heat in a frypan with a little ghee
Add 2 tbs of minced garlic , 2 small red chillies finely sliced ( with seeds ) , continue to cook till onions soften , remove to a bowl .
Brown 1.5 -2 kg  of chicken pieces in the same frypan over a medium heat , adding a little more ghee.
Remove chicken pieces to an oven proof tray that has been lightly sprayed with cooking oil .
Sprinkle chicken pieces liberally with sumac on both sides
Add sautéed garlic , onion and chilli .
Peel and stone 1.5 kg of fresh stone fruit  ( apricot , nectarine , plum , peach , mango. ).
Then purée in your blender
Pour over the chicken in the tray and place in the preheated oven and bake covered for 60 minutes .
Garnish the cooked dish with torn coriander and flaked almonds .
Serve the chicken with steamed browned rice and or oven baked sweet potato
Delicious ...

APPLE SCHMARREN

This recipe is thought to originate from Austria. It is a delicious and extremely easy apple pancake .
In German the word schmarren translates to nonesense or rubbish and I think the word applies to this version of pancake because it can easily break when turning it in the pan , but don’t stress it doesn’t affect the taste .
Place 1 heaped tbs of S.R flour , a pinch of salt and 1 lightly beaten egg into a medium bowl
Whisk until smooth
Whisk in 2 tbs of milk .
Peel and core 1 apple .
Cut the apple into quarters and slice thinly .
Stir 1/2 the apple slices into the batter
Melt 1 tbs of marg / butter in a small frypan over a medium heat .
When the butter starts to foam , pour all the batter into the pan .
Cook slowly over a low heat until golden brown underneath and the batter is set on top .
Use a large flexible spatula to carefully flip the pancake over .
Serve warm dusted with icing sugar .

 

SALMON TERRINE

You will need 420gm of skinless salmon fillets .
Cook to your liking over a medium heat in a little ghee.
Remove from heat , allow to cool and then gently flake the fillets with a fork.
Lightly spray  4 cup mould or medium loaf pan and line with overhanging cling wrap
Now place the flaked salmon in a large bowl with 1/4 cup of white wine vinegar
Warm 1/4 cup of water in the microwave , sprinkle over 1 tbs of powdered gelatine and stir until gelatine is dissolved .
Now stir into the dissolved gelatine , 1 tsp of mustard powder , 1/2 tsp of salt ,1 tbs of horseradish , 1 tbs of mayonnaise , cracked black pepper to taste and 1/4 cup of white wine vinegar .
Add this to the salmon mixture and mix till combined .
Add 140 gm of finely chopped celery , 2 tsp of chopped capers , 4 finely chopped spring onions , stir through  to combine .
Lastly fold through 125 ml of lightly whipped thickened cream .
Pour the salmon mix to the prepared mould or pan .
Cover with the overhang of cling wrap to completely incase the terrine .
Refrigerate till set , I leave it overnight for flavour development and serve it on toast with smashed avocado and slices of cucumber for entree , breakfast or brunch .