Monday, October 26, 2009

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... 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


~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 enjoy Vicki!!!

And Clarity here is the recipe for STUFFED MUSHROOMS

  • 2 medium red capsicums, quartered, deseeded
  • 250g soft cream 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 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!!!


  1. Drinztra darling!
    I tried visiting you this morning but had computer problems....but you hadn't posted this glorious post yet!!! WOW! First of all, those raspberries in the header are perfect. I LOVE RASPBERRIES and the photo is so vivid. Then....the rest of the food, OMG this is so good. Those brandy snaps with the mousse filling? You are making all of this? Where are you taking the course? Well my dear, thank you for visiting my humble recipe! Tweak it if you wish; I use simple ingredients, but you can add more to it. Thank you so much for your lovely comments and you are invited to sit at my table anytime! Have a great day! Anita

  2. Well I tell you, those chocolate cups are TDF! WOW, I wish we could have a cook-off together. I love to be in the kitchen. My mom put me to work baking as soon as I was big enough to step onto a stool and reach the countertop!!!! YUM! What is your favorite cuisine? Anita

  3. I relish scallops and stuffed mushrooms, which I have never made before, I wonder what the stuffing is?

    Thank you for the gorgeous chocolate pot recipe dear, for myself I'll just replace the brandy with a touch of mocha/coffee and gorge on it I hope.... Always a feast for the eyes, xxx

  4. Those courses look delicious and thank you for sharing the recipe! :D

  5. The pan seared Scallops just take the cake Dzintra! They look scrumptious! What perfect timing too... The Chocolate Pots will be on my table for Halloween! I was trying to decide what I will serve to friends Saturday evening (after the kiddies in their costumes have been by for treats of course). They will go perfect with the scary movie! (o:~ xx Vicki

  6. Dzintra, Once again I think I have gained weight just looking at this post. That entree would have been perfect for me. Then I would have headed straight to the sweets!!!

  7. Dzintra, Thanks for posting the biscuit recipe too! Happy Holloween party! (:

  8. Dzintra!
    Oh thank you for such lovely comments on my Fair Ladies post! I had a day off from work so I had some fun and posted early. How fun is this!!What's cookin'?! I am already thinking of our Thanksgiving holiday here with turkey and all the trimmings. I know that it is purely American, but do you all celebrate a November holiday with food? There are so many fine memories attached with holiday meals. Perhaps you should conncote something for us!!! Have a great day, Anita

  9. Bonjour Dzintra! Thanks again for visiting! Well, I must look into this Melbourne Cup fest! I will be watching closly what you whip up for us; it will be delightful, I am sure! Anita

  10. you hadn't posted this glorious post yet!!! WOW! First of all, those raspberries in the header are perfect. I LOVE RASPBERRIES and the photo is so vivid. Work From Home