Cook Up With Vicki Recipes

I recently participated in a Cook Up With Vicki from the December/January issue of the Donna Hay magazine...

We do this Cook-Up from every magazine issue and then blog it...

Anyone who would like to join us is most welcome...

just cook something from the latest issue and blog it!!!

Prawns with Lime Mayonnaise...

Sage and Prosciutto Corn Cakes...

Tray Roasted Vegetables...

Greens with Crispy Sage Butter...

My latest new read...Lunch in Paris by Elizabeth Bard

And to top off the dinner and the new read Hubby's contribution to the meal!!!

Recipes follow for...

Prawns with Lime Mayonnaise
Greens with Crispy Sage Butter
Tray Roasted Vegetables

PRAWNS WITH LIME MAYONNAISE (Serves 8)

2 1/2 C (750g) whole-egg mayonnaise

2/3 C (160ml) lime juice

2/3 C (125ml) sea salt flakes

1/3C finely grated lime rind

48 cooked prawns, peeled, tails intact

• Place mayo and lime juice in a bowl and mix well to combine. Set aside



• Place salt and lime rind in a bowl and mix well to combine



• Serve the prawns with the lime mayo and lime salt for dipping.

GREENS WITH CRISPY SAGE BUTTER

• 700g green beans, trimmed



• 4 bunches broccolini, trimmed



• 150g salted butter, chopped



• 1 bunch sage, leaves picked



• sea salt and cracked black pepper



• Cook beans and broccolini in a large saucepan of salted boiling water for 2 m or until tender



• Drain and refresh under running cold water. Set aside



• Place butter in a frying pan over medium heat and stir until melted



• Add sage leaves and cook 3-4m or until crispy



• Add beans, broccolini, sea salt and pepper and toss until warmed through



• Arrange on a serving plate and spoon over sage butter to serve

Serves 8

TRAY ROASTED VEGETABLES

• 1 butternut pumpkin



• 1k chat (baby) potatoes, halved



• 2 bunches baby beetroot, trimmed and halved



• 12 pickling onions, peeled



• 2 bunches baby carrots, trimmed and peeled



• 1 head garlic, cloves separated



• 2 pieces lemon rind



• 1 bunch thyme



• olive oil



• sea salt and cracked black pepper



• Pre-heat oven to 220c (425f)



• Divide the pumpkin, potato, beetroot, onions, carrots, garlic, lemon thyme, oil, salt and pepper between 2 large trays and toss to combine



• Roast for 30 m or until tender and golden



• Serves 8

This dish is absolutely delicious and the standout for me...yummmm!!!

For the full meal hop on over to my other blog Queen of the Armchair

Bon Appetit...Dzintra

TAFE - The Mantle Restaurant 28 October 2009

Hello to all my readers and welcome in 2010!!!

I'm still in 2009 here with this course...just a couple of more posts remaining for the year and my course will be over!!!

The photos are taken on the run here in the College Training Kitchen/Restaurant...

the pics here are a bit blurry but thought I had better put them in as a record of my course...

Above is the whiteboard and the meals Chef has chosen for today...

I am on Dessert tonight and have been allocated the Lemon Cheesecake...

But first here's a little look at part of the TAFE pantry shelves...
thought I'd grab this opportunity as I had my phone on me!!!

Celery being prepared...

Lemons for the Cheesecake...

Toasted sliced breadstick...

And just for fun...plates to be used have to be chosen...washed, dried and stacked ready for service...

Roasted Butternut Pumpkin Soup...this was absolutely delicious...
I think due to the pumpkin being roasted beforehand!!!

A firm favourite...
Homemade Pork Boudin on Rocket Salad...

Chicken and Avocado Salad...

Tournedos of Chicken Chasseur...

Atlantic Salmon Cutlet on Mashed Potatoes...

Braised Lamb Shanks...

Lemon Cheesecake...

Meringue with Fresh Fruits...

Oh so blurry...Raspberry Bavarois...

Creme Caramel...

Blurry...Petit Fours...

Now it's back to Queen of the Armchair for me...Bon Appetit everybody, Dzintra

Christmas Baking...and HAPPY NEW YEAR!!!

Wow, Christmas 2009 over...but still a little baking was done...

which I would like to show you!!!

In my Christmas Stocking this year from Santa's Helper (read DD) was tucked this neat and oh so useful pot holder...covering the wrist!!! I often seem to get burns on my wrist when getting things out of the oven so this was very welcome..

Also this cool zester was tucked into the pot holder...

Awesome...thank you so much Jacqueline!!!

The biggest surprise of all was this very smart Kitchen Aid...after having admired it for sooo long and not having a mixer that I can leave while mixing I received this you-beaut gorgeous red one from my Darling One...he knows me so well!!!

Thank you so much...this will inspire me to get baking biscuits...cakes...meringue and all sorts of goodies!!!


The book that came with it...containing many European recipes...just perfect for us!!!

So...one of my favourites and one that I have not baked for a while is Lebkuchen!!!
This recipe is many years old now...coming from The Australian Womens Weekly...

This beautifully spiced little biscuit is of German origin...traditionally served at Christmas time...as is done in the Latvian tradition (my heritage)...we call them Piparkuks (straight translation would be pepper cake)...

But I reckon good to eat year round!!!
It has been many years since I have had this spicy little biscuit...so with my whizz-bang Kitchen Aid I thought I would try them using gluten free flour...


First pounding cloves in the mortar and pestle...

and look at these beauties...they turned out just fine!!!
So far all the recipes I have substituted with gluten free plain flour have worked!!!

From the new book I thought I would make Spekulatius...
Spicy Austrian biscuits, flavoured with cinnamon and almonds and cut into star shapes for Christmas...dusted with icing sugar before serving...

Here they are all ready to go...
Boy...how yummy were these...and oh sooo mooorish!!!

This pic from the book...

Christmas afternoon saw us head off into the Snowy Mountains of New South Wales where we thought we would make some pasta!!!
One of the party thought they would bring some cornflour over (no gluten) to see if it would knead up into pasta...No Way!!!
Nevertheless beautiful pasta was made from this machine pictured under...

While the dough was in the fridge setting I thought I would take a little pre-dinner walk...and wow, look at these dramatic sunset scenes...I will post more scenes on my other blog Queen of the Armchair after New Year...Just an absolutely stunning sunset view!!!

Living on the coast we have temperate weather...but not in the Snowies...it must've been about 8c...very nearly time to put gloves on...but the stillness and the beauty of the area takes my breath away every time!!!

Coming back we had Martinis...shaken not stirred!!!

Just perfect!!!

I would like to raise my glass now to all my blogging friends, followers and readers...

May your glass overflow in the New Year...

Wishing you much joy and happiness throughout the year...

May there be much Peace and Joy throughout our beautiful world!!!

HAPPY NEW YEAR...Dzintra

Christmas Cake For JoJo...and some new kitchen utensils!!!

Here we are...3 more sleeps until the big day...Christmas Day...

a time to be with Family...

a time of laughter and joy...

friendship and love...

and time to do a little baking...

I have made a simple Fruit Cake this year...

not normally part of our (European) heritage but a very Australian tradition...

This year JoJo requested a Fruit Cake...

How could I say no!!!

Yummy fruit...Glace Cherries...Almonds...Walnuts...Brazil Nuts...Dried Apricots...Dried Pineapple...Sultanas just to name some of the goodies in this mix...

I substituted Gluten Free Plain Flour for the Plain Flour...

the recipe was on the back of the pack of fruit...

oops...the cake pic should be here!!!

FESTIVE FRUIT CAKE

1kg Soland Festive Fruit Mix

125g plain flour
1/2t baking powder

pinch of salt

200g caster sugar

3 eggs

1/2 c brandy

1t vanilla essence

METHOD

Place fruit into large bowl

Sift in flour, baking powder and salt

Mix in the sugar

Combine the eggs, brandy and vanilla together in a separate bowl

Add egg mixture to cake and mix thoroughly

Grease and line 20cm (8") round baking tin and bake at 150 c for 2 hours

Cool in the tin for 10m before turning onto a wire rack

I cooled my cake completely...and poured brandy over it whilst hot!!!

I haven't tried it yet...but it looks good and smells great!!!

When I go up to the 'big smoke' I can't help but frequent kitchen shops...

And look at these goodies I have found...
Gorgeous patty cases above...

Can one get excited about a Bundform pan/moule a Kougelhof...I certainly did...along with

this icing decorator kit...and cutters that can be used as baubles!!!

More cutters and little bowls that I will use for Creme Brulee!!!

This was enough for me to admire the following day and have a cup of coffee...

and start a new little stitchery from Carol that I received in the Advent Swap...which I participated in...in my other blog Queen of the Armchair!!!

I started this blog earlier this year to document my TAFE course...I have a few more posts that I am behind in that I will gradually post...

I'll see then where My Dolce Vita takes me...

A little quote here that I think is oh so meaningful for this time of year...

If, as Herod, we fill our lives with things,

and again with things;

if we consider ourselves so unimportant that we must fill every moment of our lives with action,

when will we have the time to make the long, slow journey across the desert as did the Magi?

Or sit and watch the stars as did the shepherds?

Or brood over the coming of the child as did Mary

For each one of us,

there is a desert to travel.

A star to discover.

And a being within ourselves to bring to life

~Author, unknown~

May you all have a blessed Christmas/Yule

and a Safe, Healthy and Prosperous New Year...

Merry Chiristmas...

And, Bon Appetit...Dzintra

A Very Special Christmas Lunch...

Last week at TAFE there was a very special Luncheon for our elderly...complete with Scottish Dancing...a visit from Santa...and little gifts...and it was our job to feed 90 of these people along with their Carers...

The Board with the Menu...

Sliced ham portioned...waiting to be topped with Roast Turkey and Jus...

Au jus is French for 'with [its own] juice'; jus is the juice itself. In American cuisine, the term is mostly used to refer to a light sauce for beef recipes, which may be served with the food or placed on the side for dipping. In French cuisine, jus is a natural way to enhance the flavour of dishes, mainly chicken, veal and lamb.

Jus means the natural juices given off by the food. To prepare a natural jus, the cook may simply skim off the fat from the juices left after cooking and bring the remaining meat stock and water to a boil. Jus can be frozen for six months or longer, but the flavor may suffer after this time. For more information on Jus go here

Meanwhile...just after preparing the meat the Fire Alarm rang throughout the College...and this time it turned out for real...this is where we were evacuated to...

Fire truck arriving...we weren't allowed to go back into the Kitchen until okayed by the Fire Department...just as well the Tarts weren't in the oven yet!!!

And it was all because of the Kitchen that it went off...something to do with the steam oven being opened and all the hot air rushed into the alarm and set it off!!!

Quote spotted on the Library door as we were walking past...

And here's Daniel...one of the Apprentices...wanting to be photographed...onya Daniel!!!

Strawberries all lined up waiting to arorn the Plum Pudding...

The table set ready and waiting...

Ham and Roast Turkey with Jus
Baton Carrots...Broccoli
Roast Pumpkin and Potato
We had one Vegetarian who had a Frittata and Salad...

Plum Pudding and Brandy Custard with Strawberry Chantilly Cream...

Fruit Mince Tarts

There were 2 Gluten Free people who had an Ice Cream Bomb...

A great lunch for all even though we had all that drama in between!!!

Bon Appetit everyone...Dzintra

Anniversary Lemon Cheesecake!!!

Wow...how long has it been since I've had a slice of cheesecake...especially with a gluten free base!!!

This week saw our Wedding Anniversary so I did a Cook Up with Vicki...to see the meal we had go over here...to my other blog Queen of the Armchair...

Vicki and I have started to do Cook Ups together with the latest issue of Donna Hay magazine and then blog about it...I thought I would put the recipe for the Cheesecake here on My Dolce Vita...

We started off with some Maggie Beer delicious Pheasant Farm Pate...

This pate began as the simple use of our own ingredients from the Pheasant Farm...as the package begins to say...and concludes with...it makes indulgence a daily option!!!

A really smooth consistency...atop with jelly and juniper berries...a lovely tasty Pate to have on hand!!!

Started off with Rice Cookies (no gluten) for the base...


whizzed them up with some almond meal (1/2 cup) and then added some melted butter (about 5 Tablespoons)...


Beating egg white...

Adding it to beaten egg yolk and sugar...

And now I've just realized I haven't put in the pic of pouring the filling onto the base!!!

After several hours turn out...

and serve...yummy!!!

LEMON CHEESECAKE (serves 12)

• 1/2 vanilla bean



• 100g sugar



• 2 eggs



• 250g quark (cream cheese)



• 1/2 lemon, juice and zest



• 4 gelatine leaves



• 250ml cream, whipped



• 75g almond flakes, toasted

METHOD

• Scrape out the bean and mix with half the sugar and the yolks. Whip until white



• Whip the whites with the remaining sugar



• Blend the quark (or other fresh cheese) with the lemon juice and zest and add to the egg yolk mixture



• Fold in the soaked and dissolved gelatine, then fold under the whites and whipped cream



• Pour mixture onto base and refrigerate several hours (I made it after lunch and it was ready after dinner)



• Finish with the toasted almonds

(Recipe adapted from TAFE Training book)

I'd love to know how you go with this if you try it...Bon Appetit, Dzintra

HAPPY ANNIVERSARY TO US

Rich is not how much you have

or who you are

Nor even where you are going

Rich is who yhou have beside you

(From Dave Wood Calligraphy Art Gallery)

Lunch at The Mantle Restaurant at TAFE...20 October 2009

The weeks...hours...in this case are flying by so quickly and I will have completed them within a month...which means the end of the course, nearly two years worth!!!

Here Chef has prepared the whiteboard with the menus and allocated each student a meal to prepare ready for service...

My one was Mussels Sailor Style with French Bread Stick!!!

I prepared the Chicken for...Tandoori Chicken with Fried Chapattis...

Anna proudly displaying tomatoes for roasting...

for Roasted Tomato Soup...
No pic here for the Soup...I was probably too busy dealing with the Mussels as both these dishes were part of Entree!!!

Thai Coconut and Green Bean Fish Curry...

Osso Bucco...

Roasted Lamb Loin with Beetroot Confit...

Raspberry Souffle...

Iced Orange Parfait Grand Marnier...

And to finish off Dessert...Apricot and Almond Cream Flan...

Back soon...
Bon Appetit...Dzintra

Blood-sucking Brownies...A Bit of Halloween Fun!!!

Wow...we have certainly had a fun time this Halloween...Old Hallowe's Eve...Samhain...

Halloween is just starting to creep into Australia...and this year we celebrated our very first one!!!

The biggest news is...I have won my very own Blog Banner from Annabelle !!!

Annabelle had a little competion on her blog to win this Banner (and she may do this again next year)...and I love competitions!!!

I will put this Banner up on Queen of the Armchair as well with a Halloween post and what we got up to!!!

Annabelle is a very talented Artist...so if you get a chance hop on over and check out her amazing work!!!

THANK YOU SO MUCH ANNABELLE!!!

Pumpkin plates greeting trick-or-treaters at the window...


And to celebrate I thought I would make some 'Blood Sucking Brownies'!!!
Sounds spooky to me LOL!!!



Adding raspberries to choc chips...and chocolate!!!


Melting white chocolate...see Simone your pot holder!!!

I used gluten free flour and this is the finished slice!!!

And here 'tis...Blood Sucking Brownies...this version with Ice Cream!!!

Recipe follows...and is in the latest edition of Better Homes and Gardens

BLOOD SUCKING BROWNIES

• 250g dark chocolate


• 200g unsalted butter


• 3 eggs


• 250g caster sugar


• 80g plain flour, sifted


• 60g cocoa powder, sifted


• 100g mixed chocolate chips


• 1c frozen raspberries


• 50g white chocolate


• 1/4c strawberry topping
  

• Preheat oven...160c


• Line 28 x 18cm slice tin with baking paper


• Melt 200g dark chocolate and butter together


• Whisk eggs and sugar in an electric mixer on high until a firm foam forms


• Fold chocolate mixture, flour and cocoa into egg foam until nearly smooth


• Add choc chips and half the raspberries


• Mix well and pour into prepared tin


• Bake for 30m or until just firm

Line an oven tray with baking paper

• Melt white chocolate and remaining dark chocolate separately


• Using back of spoon, make 9 white chocolate circles...the size of a 20c piece, on prepared tray


• When set, use dark chocolate to pipe Halloween patterns on to each white disc


• Repeat to make 9 dark chocolate discs


• Mix remaining berries and strawberry topping


• Cut brownie into 18 pieces: top each with berry mixture and a choc disc
  
  I just made a white disc with a little blob of chocolate on it...

I used gluten free flour and it turned out fine!!!

A lovely slice...nice textured top too...

I think this will become a favourite...and will do just as well served with fresh cream!!!

I hope you all enjoyed your Halloween celebrations...and I'm really looking forward to Halloween next year!!!

Bon Appetit...Dzintra

Work Experience...Lunch At The Mantle...23rd September 2009

Back at my classes this week and the hours are going much quicker than I thought they would and I am thoroughly enjoying being back in the Kitchen!!!

Today's offerings are:

As always Chef has allocated Courses to us all...and I have Dessert this time...

and what a Dessert it is too...delectable Chocolate Pots with Orange & Polenta Biscuits!!!

Mushrooms being prepared for...Stuffed Mushrooms with Green Salad...

Spatchcock on the trays waiting...

Whole Sole ready for the oven...

Brandy Snaps ready for Dessert!!!

First Entree is Roasted Asparagus with Cherry Tomatoes, Black Olives and Basil...

The next choice is Pan-Seared Scallops with Crispy Bacon and Sage Puy Lentils and Green Salad...

mmm...Scallops...one of my favourite Seafoods!!!

Stuffed Mushrooms atop Green Salad...

Beef Curry with Rice...

Roasted Garlic & Sage Spatchcock with Potato & Prosciutto...

Whole Sole with Herb Crust and Roasted Cherry Tomatoes & Sourdough...

These are Eve's Puddings but I didn't manage a pic of the prepared ones for Service...

must've been too busy with my Chocolate Pots and Orange Polenta Biscuits!!!

Chocolate Pots with Orange & Polenta Biscuits...

and finally Raspberry Mousse filled Brandy Snaps!!!

A very tasty combination today of flavours and textures!!!

And for all the Chocolate Lovers out there here is the Recipe for the Chocolate Pots...serves 4

285 mls pure cream

200g best quality chocolate (70% cocoa solids)

2 egg yolks

3T brandy

20g butter

• In a thick bottomed pan heat the cream until nearly boiling
• Remove and set aside for 1 minute before snapping in your chocolate
• Stir in until melted and smooth
• Once melted, beat in egg yolks and brandy and stir until smooth
• Allow to cool slightly before stirring in the butter until the mixture is smooth
• Pour into individual serving pots and place in fridge

ORANGE AND POLENTA BISCUITS

~Makes 24 (but I got nearly double that!!!)~

• 170g butter
• 170g sugar
• 255g polenta
• 100g plain flour (I used gluten free flour)
• zest of 2-3 oranges, finely chopped
• 2 large eggs
• Rub the butter, sugar, polenta and flour together before mixing in the orange zest and the eggs
• Cover with cling wrap and put in fridge for an hour until slightly firm
• Place a large square of baking paper on a baking tray and spoon small teaspoons of the mixture in lines 2cm apart
• Bake in pre heated oven at 190c for around 5-6 minutes until outside edges of the biscuits are lightly golden
• Remove from oven and allow to cool

This recipe worked beautifully for me using gluten free flour...so enjoy Vicki!!!

And Clarity here is the recipe for STUFFED MUSHROOMS

• 2 medium red capsicums, quartered, deseeded
• 250g soft cream cheese...at room temp
• 2T basil pesto
• 1T fresh lemon juice
• seasoning
• 8 large mushroom flats...stems trimmed
• 50g fresh breadcrumbs
• 1/2 bunch chives
• dressed salad leaves to serve

Pre heat oven to 180c...Line 2 baking trays with non stick baking paper

• preheat grill on high...place capsicum, skin side up, on a grill tray and cook under grill for 8-10m or until charred and blistered
• transfer to sealed plasic bag and stand 10m
• remove skin from capsicum and dice flesh
• combine diced capsicum, cream cheese, pesto, lemon juice and seasoning in bowl and mix well...adjust seasoning
• place the mushrooms on the lined baking trays stem side up
• spread filling evenly into the mushrooms
• combine breadcrumbs and chives and sprinkle over filling
• bake in preheated oven for 15m or until the mushrooms are cooked through and breadcrumbs are golden
• serve immediately with the dressed salad leaves

~Recipes from the College~

Nothing left but to enjoy...Bon Appetit!!!

Lunch At The Mantle...16 September 2009

Here I am...back at my second service as part of my work experience...

Today was a special luncheon for a celebratory 32nd birthday for the local VIEW Club...

The theme for the meal was 'A Touch of Class'!!!

As usual...here is the whiteboard out the front that Chef has prepared and allocated meals for us all to prepare...

But first to set the scene...Amuse Bouche...

Mushrooms and Button Onions awaiting to be used in Tournedos of Chicken Chasseur...

My allocation for today...

Homemade Pork Boudin on Rocket Salad...

These are a sausage made out of Pork meat...herbs...spices...a touch of Brandy...

and wrapped in Caul...(from Beef)

Frying away...

And presented on Rocket...

Just delicious...and not too hard to make at home...

I think I'll be trying this!!!

Tournedos of Chicken Chasseur...

Atlantic Salmon Cutlet on Mashed Potatoes...

Lemon Cheesecake...

Meringue with Fresh Fruits...

Petit Fours were a shortbread biscuit half dipped in Chocolate!!!

One more week to go and then the class is on break for 3 weeks and then it's back into it to complete my hours for this course...

Bon Appetit!!!