Wednesday, September 21, 2011

Red Cabbage Latvian Style and a delicious Cauliflower Cheese!!!

Going back to my roots a little here...

From the book Latvian Cooking bought many years ago...
Published by the Ladies Auxiliary of the Latvian Relief Society of Canada, Inc...

comes Sauteed Red Cabbage....absolutely delicious!!! 

Served with some Pork Spare Ribs, Mashed Garlic Potato and Peas...
can't get much easier than this!!!

To see a little more of Latvian Cuisine...go over here and here


~ 1 head red cabbage, shredded
~ 1 large apple, peeled and grated
~1 onion, finely sliced
~1/2t caraway seeds
~1/2 cup wine
~ bacon fat (I used oil)
~ salt and brown sugar, to taste

~ In a large pot, fry onion in bacon fat/oil with caraway seeds
~Add cabbage and apples, mix well
~ Stir in wine
~ Heat up then simmer for at least 1/2  hour (or to your liking, sometimes the longer the better)
~ Add salt and sugar (to taste)
~ Simmer until tender

Next recipe is from the Australian Gourmet Traveller magazine...and wow, inside the best ever Cauliflower and Cheese recipe...perfect on a cold night...or any time you're in need of comfort food!!!

All set for the oven...

Just out...

and ready to go!!!


~ 1 large cauliflower broken into florets
~50gm butter
~50gm (1/3 Cup) gluten free plain flour (I find White Wings works well)
~500ml (1/2 C) milk
~100gm Tilsit cheese (I used a tasty one)
~100gm Racette cheese (again I used a tasty one)
~35gm fresh white breadcrumbs
~1/4 C flat leaf parsley, finely chopped
~1 garlic clove, finely chopped

~Oven temp 200c
~28cm x 20cm baking dish

~ Blanch cauliflower until tender (2-3mins)
~Drain well, transfer to dish
~Melt butter in saucepan...add flour...stir till golden (3-5 mins)
~Gradually add milk, stirring well after each addition until thick and smooth
~Add cheese...stir until melted...season to taste
~Pour sauce over cauliflower
~Combine breadcrumbs, parsley and garlic in a bowl...season to taste
~Scatter over cauliflower
~Bake until golden and bubbly (15-20mins)

Enjoy, Bon Appetit...Dzintra

Friday, September 9, 2011

Fresh Fish and a new Gluten Free Recipe Magazine

We were lucky enough to get some fresh caught the night before down Eden way...
so keep it nice and simple I covered it with some lemons from a neighbour (she gives the away every year as she can't stand them...lucky for us!!!)
Into the oven for a little while...
but the most exciting part...

is this magazine (purchased the day we got the fish) by Rick Grant...Rick also makes frozen pastry which our local supermarket did stock for a while but now out of stock...
apparently it is coming back and I'm hanging out for it!!!

Low-fat Potato Wedges!!!
All very simple...coat the wedges with cumin, paprika, parsley, thyme, some breadcrumbs, a bit of oil...
whatever herb you like...and you're on your way!!!
Serve with some Greek style yogurt, chilli sauce...
so delicious I forgot to take a pic!!!

Bon Appetit...Dzintra