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
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.
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.........
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