Saturday, July 23, 2016

~Cook Up with donna hay~

It's been ages since I've done a Cook Up
This time I did one last night for my dear Dad/mīļš Papiņš
 who is longer here on Earth with us
It just felt the right thing to do and complete with a Birthday Cake to boot



But first, and very important...which Apron to use
Just this week I received this apron from Trish who recently went over to Provence, France
I already had bought one from there but of course I needed another lol
I also used a Tea Towel with Provence embroidered on it that I purchased whilst over there
Thanks so much Trish......much appreciated!!!


I chose the brown one to use on this Cook Up


My Menu from donna hay magazine Issue 87 Jun/July 2016
(this is why I needed the Quince Paste Annette (no blog))!

Pork and Sauerkraut Meatballs with Quince Glaze 
Savoy Colcannon
Marble Chai Bundt Cake with Maple Syrup


Mr Dolce Vita set the Wine scene


Adding Sauerkraut to the Meatballs gave a real depth of flavour
Next time I'd like to double the Glaze......it was delicious
I'm a bit like Manu Fieldel (French Chef in Australia) and love my Glazes/Sauces lol



The Meatballs here with the Colcannon

Colcannon (Irish: cál ceannann, meaning "white-headed cabbage") is a traditional Irish dish mainly consisting of mashed potatoes with kale or cabbage. It is also the name of a song about the dish.
(from Wikipedia)

In this dish I used Savoy Cabbage, Leek and Pure Jersey Cream from Tilba

And here is part of the verse.......

Did you ever eat Colcannon, made from lovely pickled cream?
With the greens and scallions mingled like a picture in a dream.........
(Wikipedia)

It was very delicious.......together a lovely tasty combination


I ground up Spices for Chai Tea to put into the Cake


And here 'tis
Happy Birthday mils Papins/loving Dad


And to top it off.......Warm Maple Syrup
Also ideal to have with some Cream, Custard or even Ice Cream if you so wish

Recipe for Marble Chai Bundt Cake with Maple Syrup over here


And to keep it all real
Mr Armchair as I sat down took a photo
no make up, no hair neatly done lol!!!!

Lab Apptit......Bon Appetit


Dzintra xo

Thursday, June 30, 2016

~Lemon Pound Cake by donna hay~



From donna hay magazine Issue 68 April/May 2013 comes
Lemon Pound Cake
I did vary it a bit though and used Gluten Free Flour and Cocoanut Oil instead of Butter
Pound Cake comes with a bit of history.......click here to read more about it


For Donna's version of Vanilla Pound Cake with Chocolate Icing go over here
For Chocolate Pound Cake go over here 

Pound cake refers to a type of cake traditionally made with a pound of each of four ingredients: flour, butter, eggs, and sugar. However, any cake made with a 1:1:1:1 ratio, by weight, of flour, butter, eggs, and sugar may also be called a pound cake, as it yields the same results.

 Pound cakes are generally baked in either a loaf pan or a Bundt mold, and served either dusted with powdered sugar, lightly glazed, or sometimes with a coat of icing.
(from Wikipedia)

Bon Appetite everyone......Dzintra

Tuesday, June 14, 2016

My Birthday Cake



Even though my Birthday was quite a few weeks back now I feel like I have to blog  the delicious cake and recipe which I need to save here just in case it enters the World of Lost Recipes one day.

Introducing Flourless Almond Cake
Recipe given to me by Anne (no blog) some years ago now and it is well and truly used


I found this French Caster Sugar sourced from Champagne-Ardenne which was really sparkly (above and below) and whipped up beautifully. 
For information on French Caster Sugar go over here 




All stirred and whipped ready for the oven


And about ready to blow out the candles
Hip Hip Hooray


**RECIPE**

Anne's Flourless Almond Cake
Mod oven 170c for 40 minutes
25cm Spring Tin
Vanilla

8 Egg Whites/Yolks
1 C Caster Sugar
Vanilla
200g Almond Meal or Ground Hazelnuts
Flaked Almonds
Icing Sugar for dusting

**METHOD **

Grease Tin
Whisk Egg Whites
Add Sugar and Vanilla
Gently fold in Yolks then Almond Meal
Sprinkle Flaked Almonds
Bake and then dust with Icing Sugar

Thanks so much Anne, I love this Recipe.......it is a real favourite!!!

Bon Appetit......Dzintra


Saturday, November 7, 2015

~Cook Up with donna hay......Sticky Chilli Ribs/Slaw and Coconut Meringue Cake~


Cook Up with donna hay and Irina from donna hay magazine Issue 78 Dec/Jan 2015

Menu tonight was Sticky Chilli Ribs with Coconut and Cabbage Slaw
Sticky Date Meringue Cake




Free Range Pork in mixture of Ginger, Garlic, Chilli, Honey and Lime Juice


Out of the oven and looking crackling good too!!!!!!






Recipe for Sticky Chilli Ribs with Coconut and Cabbage Slaw here


Sticky Date Meringue Cake


and sliced.

It was such a hot night here that this meal was just perfect!!!!

Irina also participates in the cook up from time-to-time
To see what she has been making go over here

Bon Appetit......Dzintra xo


Wednesday, January 28, 2015

~Cook Up with donna hay~


Just before Christmas saw me do another Cook Up with donna hay 


from donna hay magazine Issue 76 Aug/Sep 2014
Menu for the evening was

Chicken in White Wine with Lemon Potatoes (recipe over here)
Rose and Raspberry Trifles (recipe over here)
and I couldn't resist trying the
Cherry and Cardamom Pound Cake



Instead of Dry White Wine in the Chicken I used Dry Cider


The Chicken just about ready


Instead of Artichoke I used Snow Peas from our garden and some Sweet Potato


All dressed with Parmesan Cheese
and very tasty indeed!!!


The Trifle in an Eiffel Tower glass


Looking down into it


The Cake in the background
I couldn't stop at 1 Dessert to make I had to try out the Cherry and Cardamom Cake
After all it would be good for the next day's Morning Coffee, right?!




Well we couldn't resist just a little piece lol

Better get cracking as another Cook Up is waaaay overdue!!!

Bon Appetit........Dzintra

Sunday, October 19, 2014

~Cook Up With donna hay~



I recently did another cook up from the donna hay magazine Issue 75 Jun/July 2014


Menu from the magazine was

Crispy Pork Belly with Cider Pickled Pears
Whole Spice Roasted Cauliflower
Kale Chips
Lemon and Goat's Yoghurt Cake
and I added Roast Potato

I use all Organic and Free Range if it all possible (and it mainly is)
All my meals are gluten free


Cauliflower in White Wine, Chicken Stock and Spices


and after Roasting


Kale Chips


The Pork


Next door's Lemons which I had frozen


And the cake (all gluten free) sprinkled with Thyme





And of course I forgot to put the Kale on for the photo


During the evening Mr Armchair took a photo unbeknownst to me lol

Recipes 


The lovely Irina from America has joined me in the Cook Ups.......check her blog over here

I am 2 issues behind so I better get cracking!!!

Bon Appetit.......Dzintra