~Cook up with donna hay magazine......Sticky Ginger Marmalade Chicken

Another delicious Cook Up has happened from donna hay magazine Issue 88 Aug/Sep 2016

These are really getting really too far between now but I'm determined to catch up!!!

Menu -  Sticky Ginger Marmalade Chicken Stir Fry
accompanied by Zucchini and a Cucumber Salad with aThai Dressing

 Chocolate and Maple Banana Cake

First up  I started the Dessert Cake preparation 

I even made my own Dulce De Leche instead of purchasing it but come to think of it I have never seen it available in our small coastal town

Recipe for Homemade Dulce De Leche by Donna Hay available here and also above blog in Pages

Condensed Milk ready to go into oven covered by foil and in a Water Bath
I don't think I left mine in long enough due to the paler colour and thickness of it compared to  Donna's but in any case it was still delicious
Also a bit hard to check as it was covered by baking paper, foil and string

As you can see Donna's version is really dark and quite thick

The Dulce De Leche is sitting atop Chocolate Ganache

My version all bottled and ready to use whenever called for

To our surprise we have successfully grown Ginger so this was used for garnishing the meal

All accompanied by Zucchini

and a Cucumber Salad with a Thai Dressing (home made) just to give it that little edge

I used Home Made Marmalade from my local Farmer's Market and boy was this so different to a commercial marmalade........the Citrus flavour was strong and I really enjoy that!!!

Above and below.......just a few versions of my Cake

And the best part........it's all Gluten Free!!!

Bon Appetit and have a great weekend......Dzintra

~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

~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

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