Monday, April 30, 2012
Wednesday, April 25, 2012
Tuesday, April 24, 2012
|Spaghetti and Meatballs|
- In a saucepan put a bottle of your choice of sauce... if using a plain tomato puree you can fry off some minced garlic and finely diced onion first for additional flavour then add your bottle of sauce and a couple of cups of water. Bring to the simmer and add a dash of vinegar and a teaspoon of sugar.
- In a bowl place about 500 grams minced meat(I like to use a mixture of pork and beef or you can chose chicken or even minced fish).
- Add some finely diced onion, lots of chopped fresh herbs, a cup full of freshly grated Parmesan and an egg ...season with salt and pepper.
- Roll into golf ball sized balls and place them into the simmering sauce. Cook gently until the sauce thickens and the meatballs are cooked through.
- Serve the meatballs on top of spaghetti or the pasta of your choice that has had a little sauce mixed through it and top with freshly grated Parmesan cheese.
Monday, April 23, 2012
|Cream of Mushroom Soup with Parsley|
This home made soup can be made from scratch and served in about 20 minutes ...
Delicious and nutritious ... If you love mushroom you will love this...
Friday, April 20, 2012
|Roast Vegetable Pizza|
|Rye bread flour crusty pizza base made from scratch|
|Individual serving sizes ... Vegetarian dish|
- 220 grams of Pizza or bread flour (I have have used a Rye bread flour), 1 teaspoon of dry yeast, a pinch of salt and about 150 ml of water ... dust with a little flour knead lightly and place in a bowl covered with a tea towel for the proofing process to happen...when doubled in size, knead lightly again and then form into your pizza base ... keeping it thin and pricking with a fork will mean a crispier base, thicker will be more bread like.
- While waiting roughly chop, uniform in size, all the veggies you like to roast I have used zucchini, pumpkin, capsicum, mushroom, cherry tomato and onion... drizzled in olive oil and chopped fresh herbs of rosemary, thyme, mint, salt and pepper. Bake these until just cooked through because the cooking process will be finished when on the pizza base.
- Spread your choice of either a pizza tomato sauce or creamed cheese or maybe a basil pesto over the base and cover with the roast vegetables and a little grated mozzarella cheese.
- Finish off the cooking process in a 180 oven until the base is cooked through and crunchy on the bottom... serve topped with some fresh greens of your choice and a drizzle of olive oil.
|Fresh greens used here are baby spinach and bean shoots|
Wednesday, April 18, 2012
|Beef/Pork Kofta with Saffron Yoghurt Dressing|
- Into a food processor place 1 roughly chopped brown onion, 1 cup of loosely packed fresh herbs such as coriander, continental parsley and mint... finely process.
- Next add 1kilo of minced meat... we used 50/50 pork and beef... process again quickly.
- About 100grams of crumbled feta and two eggs.
- Finally 1 teaspoon of ground coriander, 1 teaspoon of ground cumin, 1 teaspoon of paprika, 1/2 teaspoon of ground allspice and some salt and pepper.
- Pulse this mixture to a paste like consistency and then form into sausage shapes around bamboo sticks using about a tablespoon or so of the mix on each. (This mix produced about 17 as pictured)
|Saffron Yoghurt Dressing and tossed salad|
- Take 10 threads of saffron and soak them in a tablespoon of hot milk until the milk goes cold.
- Add this along with a couple of tablespoons of fresh chopped coriander to a 250 gram tub of Greek style yoghurt and there you have it.
|Mars Bar Slice|
This went so fast I didn't get a photo of the cut pieces... also a huge success... also easily made by the kids at home.
Thank you kids and Lyn the Youth Officer for inviting me to conduct cooking lessons with you. I hope you all found the day as inspiring as I did. I Hope to see you all attending the next planned cooking lessons for this coming term. Excellent effort kids you made the mutual learning a pleasure to be a part of.
Labels: allspice, bamboo sticks, chocolate, coriander, cumin, feta, food processor, golden syrup, Kofta, Mas Bar Slice, minced meat, paprika, rice bubbles, Saffron Yoghurt Dressing, school holidays
Tuesday, April 17, 2012
|Pasta with Zucchini Sauce|
|Spiral Pasta with a simple Zucchini Sauce|
I love the simplicity of this dish both preparation and flavours... such a healthy option and so quick to make.
Monday, April 16, 2012
|Vanilla Poached Salmon with Borlotti and Butter Beans|
|Vanilla Poached Salmon|
- In a large pan prepare your poaching liquid by adding a cup of white wine, 1 cup of water or fish stock, 1 teaspoon of vanilla paste, knob of butter, a few cardamom pods crushed and husked removed, 1 cinnamon quill, 1 tablespoon of honey,1 teaspoon of saffron threads and salt and pepper. Bring this to the boil and pop in your salmon pieces and turn the heat down to a very soft simmer and poach them for about 6 minutes or until the fish is just cooked... remove the fish and set aside while continuing to reduce the liquid by about half.
- In another large fry pan heat a 50/50 olive and vegetable oil mix and fry stirring constantly until softened, about 5 minutes, the following tiny diced vegetables, 2 carrots, 2 sticks of celery, a leak and a clove of garlic.
- Add a can of Borlotti beans, a can of Butter beans and the reduced poaching liquid and continue to cook stirring occasionally until the liquid is almost evaporated and you are left with a coating sauce.
- Remove from the heat stir in another knob of butter and a handful of roughly chopped fresh parsley.
- Plate up and top with the flaked salmon to serve this delicious healthy meal.
Friday, April 13, 2012
|Pan Fried Snapper|
This is my favourite way to prepare fish... everyone in the family will enjoy this especially the kids... not batter so much better for you... shhh! don't tell them it's good for them and they will eat it.
Quality white fish is essential preferably fresh and not having already been frozen... this is a quick, shallow fry method for cooking fish and in my opinion is best when eaten immediately cooked and straight from the pan.
Labels: avocado, brown sugar, cornflour, egg, fennel seeds, feta cheese, fish, fresh ginger, pan fried snapper, seed mustard, snapper, Sweet potato and avocado salad
Thursday, April 12, 2012
If you squint you can make believe that this feather-light, no flour sponge cake is low calorie... every bite brings back feelings of nostalgia... there is no other sponge cake like this one.
This was the first ever sponge cake I made at the age of 13 and my family still talk about it to this day... Mine then had a base section on each layer of a greenish rubber with holes in it, resembling today's (sponge) dish clothes. The egg mix ended up on the ceiling and up the walls and to add to this epic, the rubbery section bounced when dropped onto the floor. We all have to start somewhere...
Thank you Mum (Dulcie Valenti)
for your understanding and patience...
|Custard Sponge Cake|
Thank you Mum (Dulcie Valenti)
for your understanding and patience...
|Vicki Sponge Cake (not Victoria) with cherry jam, whipped cream and icing sugar|
- Butter and dust (cornflour)two sandwich cake pans.
- Sift all of the following dry ingredients together 3 times...1/2 cup custard powder, 1 heaped teaspoon of cream of tartar, 1 level teaspoon of bi-barb soda, 3 rounded desert spoons of corn flour.
- Beat with an electric beater 4 Large Eggs and a pinch of salt until stiff and then gradually add 3/4 cup of caster sugar.
- Fold the dry ingredients into the egg mixture and make sure they are blended completely.
- Bake in a moderate 180 oven for about 20 minutes... watch closely in the last few minutes as it will burn quickly... cool on a wire rack... decorate with jam (pictured is home made cherry), cream and icing sugar for dusting.