MY DOLCE VITA

Passionfruit Slice...delicious!!!

2011-10-23T17:36:00.000+11:00

Here is a delicious slice I came across at Inner Pickle......Passionfruit Slice!!!

Lemon Zest...

About to go into the oven......I used White Wings Gluten Free Flour

All done...

and absolutely delicious!!!

Recipe below...

PASSIONFRUIT SLICE

INGREDIENTS......

1C White Wings Gluten Free Flour

1C coconut

1/2C white sugar

125g butter......melted

1t vanilla

395g condensed milk

1lemon

2 fresh passionfruit (I used tinned pulp)

METHOD......

Mix flour, coconut, sugar, vanilla and melted butter together and press into greased slice tin

Bake in 180c oven and allow to cool

Mix condensed milk, zest and juice of lemon and passionfruit together

Spread on cooled base and bake in slow oven......120c for 10 mins

Allow to cool......and all done!!!

Crunchy base...creamy filling...sensational zingy topping...

Quick and easy!!!

Need I say more...

Bon Appetit...Dzintra

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

2011-09-21T15:40:00.000+10:00

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

SAUTEED RED CABBAGE

~ 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!!!

CAULIFLOWER AND CHEESE

~ 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

Fresh Fish and a new Gluten Free Recipe Magazine

2011-09-09T10:31:00.000+10:00

We were lucky enough to get some fresh fish..like 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

Easy Apple Tarte Tatin...

2011-07-07T11:05:00.000+10:00

The weather has been cold...I have been indoors a lot doing a bit of stitching...reading...doing physio to get my arm moving again (although it will take 12 months to get full function back...and I am still struggling to do my apron up)...

I felt like warming the kitchen up with something that was quick and easy to prepare with ingredients on hand seeing it was coming up to dinner time...

Flicking through my new favourite magazine Australian Good Food I came across Apple Tarte Tatin...

here is my version...

The recipe is easy as...

Peel and quarter 8 apples (I had a choko so I added that as well...how old fashioned is that ha ha!!!)

Melt 40g butter and 1/3C brown sugar...

Add apple and cook, stirring for 5m until soft...

Cut 24cm puff pastry (I used a gluten free pastry sheet) and place over apple...

Bake at 220c or 200c fan oven for 15m until golden

Serves 6...can't get much easier than that!!!

For another version of a Tarte Tatin recipe check out Manu Fieldel's recipe over here

Bon Appetit...Dzintra

Tomato and Basil Soup...

2011-05-24T11:40:00.000+10:00

With the last of the summer tomatoes a couple of weeks ago I made a Tomato and Basil Soup...

from this fabulous Donna Hay magazine...

full of great easy things to make and with lots of the ingredients already here in the cupboards...

And not too much work as I still don't have full movement of my arm...

Our Basil as well...

Recipe is under and I adapted it from the magazine...

Cheat's Tomato, Basil and Bread Soup

~ 2t vegetable oil

~1 brown onion, finely chopped

~ 2 cloves garlic, crushed

~ 400g can whole tomatoes

~ 410g tomato puree

~ 2t granulated sugar

~ 2C chicken or vegetable stock

~ 1/4 C roughly chopped basil leaves

~ sea salt and black pepper

~ 2 thick slices Italian style bread, crust removed, torn into large pieces

~ shaved Parmesan Cheese to serve

~Heat a large deep frying pan over high heat

~ Add oil, onion and garlic and cook for 2 m or until onion is softened

~ Break up whole tomatoes with fork and add to the pan with the puree, sugar and stock

~ Allow to simmer for 5 m or until the soup thickens slightly

~ Stir through the basil, salt, pepper and bread

~To serve, ladle into bowls and top with the Parmesan

Serves 2

Without the Parmesan...

And with the Parmesan...Easy Peasy!!!

Bon Appetit...Dzintra

Valentine's Day 2011...Nigella Lawson style!!!

2011-04-08T18:25:00.000+10:00

Catching up here on posts...no cooking done lately by me due to my broken arm...

thankfully (and very gratefully) I am out of the sling and have commenced physiotherapy...ouch

enough of that now...let's get onto our Valentine's Day dinner this year...

Mr Dolce Vita came home with this lovely bag with treats in it...one of which were these organic handmade chocolates by Lindsay Edmunds...

The menu is out of Nigella Lawson's book Nigella Express...

Avocado Crayfish Cocktail (I used Australian King Prawns)

Duck Breasts with Pomegranate and Mint

Flourless Chocolate Brownies with Hot Chocolate Sauce

JoJo gets very excited about any celebratory occassion...

the table was set at 3.30pm when she arrived home!!!

Mr Dolce Vita's contribution!!!

JoJo's not that keen on a whole half avocado...she was more than happy with a simple Prawn Cocktail...

Avocado Prawn Cocktail...sprinkled with our own Coriander...

half a Pomegranate...

Duck is not something we cook at home...this is a first...and definitely not the last!!!

All on the plate...and absolutely delicious!!!

Chocolate...Double Cream...Coffee...Golden Syrup heating gently...

Brownies before being cut up...

all so delicious I forgot to take a pic!!!

Thank you so much Nigella...terrific combination of flavours!!!

Bon Appetit...Dzintra

sticky pork with buk choy...and a broken arm!!!

2011-02-27T17:18:00.001+11:00

typing here one fingered so it's going to take a while...

i broke my arm...

it's amazing how quickly these things happen...

walking along in our dining area...my thongs 'stuck' to the floor and over i went...

splat, right onto my left shoulder...ouch

a day of hospital...x-rays...doctor...etc and i'm in a sling now and have to stay that way for 6 weeks...

followed by physiotherapy to get the arm moving...

providing it heals well without surgery...

this isn't easy being a carer for our daughter jojo who has a disability...

mr dolce vita was luckily here and able to assist me up...

and has been able to take some carers leave from work to care for jojo and me...and he is run off his feet...

one of the last meals i made before this happened was 'sticky pork with buk choy' from one of my favourite magazines...donna hay

donna sggested a pinot noir for this meal and mr dolce vita was happy to oblige...

the magazine purchased about 5 years ago...

donna's version...

i love my vegies and decided on pumpkin, potato, onion and garlic along with herbs from our little herb garden...

buk choy atop the pork...

vegies roasted...

all cooked and smelling delicious...

and all done in no time...

and this is what i look like...

it still hurts...doctor trip tomorrow to assess it all...

and i wouldn't mind being able to cook that meal again...

the positive side...i am having an enforced break from caring due to a very supportive husband...

bon appetit...dzintra

Chicken Breast stuffed with Spinach and Ricotta

2011-01-27T00:18:00.002+11:00

From what has turned out to be one of my very favourite food magazines comes tonight's dish...

Chicken Breast stuffed with Spinach and Ricotta!!!

I had often bypassed this magazine without looking at it closely until my daughter showed me one of her copies and I was hooked!!!

The recipes are so achievable...ingredients seasonal and mostly on hand...

The magazine...Australian Good Food

This latest issue Jan/Feb 2011 features recipes from Masterchef Australia Judges, Gary Mehigan, George Calombaris plus to mention a few others, Kylie Kwong, Suzanne Gibbs and Miguel Maestre...

From the mag...

I added some baked potatoes, garlic and sage leaves along with red onion...

Chicken frying...

all done in no time...

Pretty good after browsing the magazine over morning coffee and then saying we're having this for dinner!!!

And the best part...all the ingredients we already had!!!

Chicken Breast stuffed with Spinach and Ricotta

Serves 4

125 g baby spinach
200g fresh ricotta
40g (1/2 C) grated parmesan
1 garlic glove, crushed
4 x 180g chicken breasts
2 T plain flour
2T olive oil
250m chicken stock
1/4C chopped parsley
400g green beans

Place spinach in large heatproof bowl. Cover with boiling water. Stand 1-2 minutes until wilted. Drain and refresh under cold water. Drain again, pressing out water. Roughly chop and place in bowl

Add ricotta, parmesan and garlic to bowl. Season and stir to combine.

Add ricotta, parmesan and garlic to bowl. Season and stir to combine.

Cut a pocket in thick side of each fillet. Fill with spinach mixture. Dust chicken pieces with flour, shaking off any excess.

Heat oil in large frypan on medium. Cook chicken for 5 m each side, until browned. Add stock to pan. Reduce heat to low, cover and simmer for 8-10 m until cooked through. Stir in parsley and season.
Meanwhile, cook beans until tender
Slice chicken and serve with sauce from pan, green beans...

Serve with bread...potatoes etc

Bon Appetit...Dzintra

Chocolate Apple Gluten Free Cake!!!

2010-12-08T23:53:00.000+11:00

One of my favourite food blogs...Not Quite Nigella recently feautured a Chocolate Apple Gluten Free Cake which I immediately tried the next day...

Just in time for our Wedding Anniversary!!!

How delicious was this...and oh so easy to make!!!

Thank you so much Lorraine...this was a perfect addition to our day!!!

Out of the oven...

Sprinkled with icing sugar...

With a dollop of cream...a strawberry and some mint, Just Perfect!!!

The recipe can be found over here...

Thank you so much Lorraine...we loved it...now one of our favourites!!!

Almond and Blueberry (Raspberry) Friands (Gluten Free)!!!

2010-11-11T00:15:00.003+11:00

I am a big lover of Friands!!!

And to my absolute delight when I received the latest issue of Donna Hay and saw the recipe it didn't take me long at all to get stuck into it!!!

Setting the cases up...

Even though the recipe stated Raspberries I substituted Blueberries!!!

I also substituted gluten free flour for the plain flour...and it worked really well!!!

And I couldn't stop taking pics of them!!!

Absolutely delicious!!!

(Gluten Free) Almond and Blueberry/Raspberry Friands

1 C (120g) almond meal (ground almonds)
1 and 2/3 (215g) icing (confectioner's) sugar, sifted
3/4C (105g) plain (all purpose)...I used gluten free flour, sifted
1/2t baking powder, sifted
5 egg whites
125g butter
150g blueberries

Preheat oven to 180c (350f)
Place the almond meal, sugar, flour, baking powder, egg whites and butter in a bowl and whisk until smooth
Spoon mixture into 12x1/3 cup capacity (80ml) patty cases
Top with berries
Bake for 25m or until golden

Yuuuummmm!!! Bon Appetit...Dzintra

Pumpkin Soup!!!

2010-10-19T10:50:00.001+11:00

About a month ago our Daughter gave us a couple of pumpkins...

good timing as I had not made any Pumpkin Soup this season!!!

Collect some fresh parsley from our abundant little parsley pot...

Quickly fry up some onion, a bay leaf, garlic cloves, all spice...

some potatoes...and whatever else you fancy...

And in no time...Pumpkin Soup in a cup for JoJo...

together with some pizza fingers for her and Mr Dolce Vita...

Soup in a bowl for us...salt and freshly milled pepper...a dollop of cream or yougurt...parsley for colour...delicious!!!

A quinoa garlic roll for me (gluten free)...

Thank you Jacqueline!!!

Recipe adapted from one of Australia's favourite Chefs...Stephanie Alexander...The Cook's Companion

Pumpkin and Bacon Soup

500g bacon bones (optional)

1 onion, sliced

1 bay leaf

2 cloves garlic

1t whole all spice

3L cold water (I used stock)

3 large potatoes, peeled and cut into chunks

1T paprika

1k pumpkin, peeled and cut into chunks

salt

freshly ground black pepper

2 fresh chorizo sausages (optional)

Place bacon bones, onion, bay leaf, garlic and allspice in a large stockpot and add water
Bring slowly to a boil and simmer for 2 hours
Strain, pressing well on debris
Add potato, parprika and pumpkin and simmer, uncovered, until vegetables are collapsing
Puree, holding back some liquid, and adjust seasoning
Cook sausages ina frying pan over moderate heat until well browned and cooked through
Cool a little and cut into small pieces
Divide the sausage between heated soup bowls, then ladle in the soup

Bon Appetit...Dzintra

Carrot Cake with Honey Cream Cheese Frosting (Gluten Free)

2010-09-16T10:33:00.010+10:00

Here is a delicious little cake that was a success when I took it to my local Needlework Group...Carrot Cake with Honey Cream Cheese Frosting...using a commercial Gluten Free Flour...

Magazine from this issue of Better Homes and Gardens (November 2007)...

Pecan nuts are in this recipe...I just love the scent of nuts roasting on the pan...

The look of the mix...

All baked...

and ready to cut for the ladies...

and there still wasn't enough LOL!!!
Recipe can be found over here or hop on over to recipes on the side bar!!!

Bon Appetit...Dzintra

Apple Tea Cake...Gluten Free!!!

2010-09-06T22:50:00.005+10:00

Recently I came across this wonderfully easy Apple Tea Cake from an older edition of Better Homes and Gardens!!!

Issue November 2007

Apple Tea Cake ready for the oven...

Cut open...

Ready with custard...

Nice and easy...the recipe is as follows:

APPLE TEA CAKE

Serves 6

100g butter...chopped

3/4C caster sugar

1t vanilla essence

2 eggs

1 and a 1/2 C gluten free self raising flour...sifted

1/2C milk

1 pink lady apple

Extra 10g butter...melted

1t cinnamon

1T sugar

Preheat oven to 180c

Line base and sides of 20cm springform tin with baking paper

Beat butter, sugar and vanilla in the small bowl of an electric mixer until mixture is pale and creamy

Add eggs and beat until combined

Add the flour and milk, then stir mixture with a wooden spoon until well combined

Spoon the mixture into prepared tin and smooth the top

Cut apple into quarters

Remove core and thinly slice each quarter

Arrange appple slices on top of the cake batter

Brush with the extra melted butter and sprinkle with combined cinnamon and sugar

Bake for 30-35m or until a skewer inserted into the centre comes out clean

Serve warm...

Enjoy!!!
Bon Appetit...Dzintra♥

Apple and Strawberry Galettes...Entertaining with Donna Hay!!!

2010-08-18T22:59:00.013+10:00

One of the best discoveries I have made since being gluten intolerant is Gluten and Wheat Free Pastry!!!

I couldn't resist making these Galettes from the Donna Hay Instant Entertaining Book...

The recipe is here and on the sidebar along with others...

The pastry is from The Pastry Pantry...more of which can be read over here

I was so excited to see this in the local supermarket!!!

Pastry rounds cut out...

Spread with Raspberry Jam and Almond Meal...

Apple Slices and Strawberries atop...

Out of the oven...and just soooo very very mooorish!!!

And just to finish off...this print brought home to me by Mr Dolce Vita...
all matching perfectly with the Paris plate above!!!
Bon Appetit and here's to more pastry!!!

Floating Islands for Christmas In July!!!

2010-07-23T17:29:00.012+10:00

It's Christmas in July at our house!!!

JoJo just loves every celebration, and she has taught us so much on how to celebrate any occassion !!!

Here in Australia Christmas in July is becoming widely celebrated...

and we had our own little celebration last weekend!!!

A very popular classic French dessert known as Ile Flottante is very popular in Latvia also where it is known as Peldosa Salas

To read more about this classic dish...go over here

Floating Islands has various names according to each country...here are a few...

French :
île flottante
German :
Schnee-Eier ("snow eggs")
Polish :
zupa nic
Austrian :
Kanarimilch
Hungarian :
madártej ("bird's milk")
Croatian :
schneenockerln, šnenokle
Romanian :
lapte de pasăre ("bird's milk")

I saw this gluten free fruit cake mix and thought JoJo could help prepare this...

it came with it's own custard mix but we didn't try it...
the prepared mix was choc-full of fruit...and once made up was quite nice...

to make it tastier I added some brandy...cherries and almonds...

Here it is in our oven...

and ready to slice up...

Making the Custard Sauce...

Scald milk and vanilla, add sugar

beating egg whites...

and here they are...
the poached egg white on Custard Sauce...

Recipe from my Mum...Mum's Floating Islands

4 eggs, separated
pint of milk (2 C)
pinch of salt
1/2 t sugar
1/4 C sugar, extra, if desired
vanilla

Beat egg white with a pinch of salt
(I also added 1/4 C sugar) Mum prefers no sugar
Beat the egg yolks lightly together with sugar
Scald the milk and vanilla
Place spoonfuls of beaten egg white into milk
Turn a couple of times and take out with slotted spoon
Drain whites
Add egg yolk to milk and stir till it comes to just under boil
Rinse dish with cold water
Put custard in and then spoon in egg white

Note: This is more a sauce than a custard...but oh so delicious!!!

There are many variations on the net...

Creme Anglaise can also be made...or your favourite custard recipe...

Happy Christmas in July...and Bon Appetit!!!

Thanks Mum!!!

Lemon and Broccoli Soup

2010-07-12T23:22:00.007+10:00

Recently I saw over at Vickis-bit-o-earth that she was going to pick some broccoli from her abundant Californian garden and turn it into soup...Vicki's post is over here...I immediately enquired of her the recipe and she said it was a Donna Hay one...I tried it and what an absolute treat it was!!!

Vicki and I regularly do a cook up from Donna Hay magazines and blog about it...

anyone can come and join us...it's simple, just cook something from the magazine and then blog it!!!

Thank you so much for the heads up on this Vicki...I loved it!!!

English Spinach...

Sauteing leek...

Adding the leek to the broccoli...

I recently saw this bread mix and though I'd try it to have with the soup...

Using the dough hook...

in the oven...

Sliced into...texture is quite different to 'normal' bread as it is gluten free...

Not too long to wait...and the soup is absolutely delicious!!!

This soup is one of my Winter favourites...perfect with a glass of red!!!

For the recipe go over here...

Bon Appetit...Dzintra

Narooma Oyster Festival!!!

2010-06-13T17:32:00.016+10:00

A few weeks ago we were lucky enough to be able to attend the Narooma Oyster Festival...

A little booklet of oyster recipes I purchased...

There were various stalls...and Mr Dolce Vita purchased some Gluten Free Rocky Road for me...delicious!!!

Treasures Onion Marmalade and Chilli Jam...when we purchased these a Protea came with them...

Tastings...

Some of the selection...

Natural Oysters...

Kilpatrick...

Garlic Butter...Mornay and Kilpatrick Oysters...

Downed with a glass of wine from Tilba Valley Wines...

There were cooking demonstrations by the Royal Australian Navy...

Rick Stein's wine was available to taste along with...

(Charantay) Sausages prepared by Rick's Head Chef Julian Lloyd at Bannister's Restaurant...

'Fruits of the Sea'...a wonderful dish of seafood prepared by Julian...

And to top it all off Oysters Natural with (Charantay) Sausages on Seaweed!!!
A wonderful day and I'm looking forward to see what next year has to offer...

For more pics on the Festival go over to Queen of the Armchair (my other blog)!!!

Old-Fashioned Lemonade!!!

2010-06-04T18:04:00.007+10:00

Last Summer we were given some Lemonade-Limes out of which I made some Lemonade...

to read the post go over here
Recipe for this lemonade is further down...

OLD-FASHIONED LEMONADE

Preparation time: 5 m

Cooking time: 5m
Makes: 1.75 L

1C water

1C sugar

2C lemon juice

3 cups soda water

ice cubes

lemon slices to serve

mint sprigs to serve

Put water and sugar in a small pot and bring to a simmer

Once sugar has dissolved, set aside to cool for a few minutes

Stir in lemon juice and soda water

Serve with ice cubes and lemon slices, garnished with mint sprigs

Recipe from Better Homes and Gardens

Enjoy!!!

Graduation...and a Dinner Invite!!!

2010-05-24T12:25:00.016+10:00

I started this blog off while attending TAFE to show some of the meals we were making whilst there...so I thought it fitting to post up the Graduation that I recently attended...

Here's the clobber I wore weekly...

and my Certificate...YAY!!!

On the evening Mr Dolce Vita (DH) brought me a gorgeous bunch of flowers to celebrate...

and I bought myself a new little Eiffel Tower handbag for the occassion!!!

Sign greeting us at the Club...

Tourism and Hospitality table for the students...

One of our teachers, Deb...insisted on a photo for the blog!!!

Unfortunately I've missed out on a photo here which was one of Lynn ...

Lynn together with Rob run a B & B (Bed and Breakfast) called Saltwater located at beautiful Narooma and they invited us to Dinner the following weekend...
Above is a pic on the way to their place...

The very scenic Wagona Inlet

Entrance to the B & B...

The 100 year old home has been extensively renovated...

Our drop dead gorgeous view over dinner...

Towards the back...

A cheeseplate together with red wine...

One of my favourite dishes...Roasted Pork Belly...

A delicious Dessert...Honey Panna Cotta with Cinnamon Yogurt Cream.. to top it all off on this very warm evening!!!
Thank you Lynn and Rob...we thoroughly enjoyed our evening with you both and hope to catch up another time!!!

Gluten Free Scones!!!

2010-04-15T10:50:00.005+10:00

Here are a couple of nearly new signs I have bought...

along with some cutters...

I thought...what could be quick to make...

and came up with good ol' scones...
substituting self raising gluten free flour for regular flour to see how they would turn out...
I can't remember the last time I had a scone!!!

All ready for the oven...

Baked...

and ready for jam and cream!!!
Just perfect for morning tea!!!
I'll have to wait a while now to make anything with the oven...

looking at replacing our oven as it has finally given up!!!

Let's see what happens...

Have ordered myself a birthday cake for the weekend...

Gluten Free White Chocolate and Fig soaked in Cointrea...

I'm really looking forward to this!!!

A Refreshing Lemonade for our Indian Summer!!!

2010-03-27T14:21:00.007+11:00

We were lucky enough to have been given some Lemonade Limes recently...

something I had not heard of...

and easy to turn into a Lemonade!!!

Not knowing which was the best 'squeezer' to use...

I settled upon this glass one...

Just perfect!!!

Squeeze...add some sugar...soda water, I used mineral water..., a twist of lime and some Lemon Balm...

and wow, this you beaut home made Lemonade!!!

Thank you Caroline for these Lemonade Limes...just perfect for our Indian Summer!!!

The Mantle at TAFE...Rememberance Day 2009...11 November

2010-03-19T23:47:00.010+11:00

Here I am catching up with end of 2009 cooking meals at TAFE (Technical and Further Education)...

this will be my last post on cooking meals at TAFE as the course is now over...

and next week I will graduate YIPPEE!!!!

Nearly 2 years worth...along with theory...

I'm so pleased to have made it!!!

Looking back I have surprised myself...

I didn't realize the work this course would entain...

Having just done our Sea Change (we were here 7 months when I thought I would do this)...

Bringing up a Daughter with a disability...

Surgery and re-cuperating in between and now finally...officially a Graduand!!!

I have now confidence in tackling recipes at home...

have bought some beautiful cook books...

and look forward to practicing more here at home...

along with Cook Ups with Vicki at my other blog Queen of the Armchair!!!

Here's a look at the board for the final time with the menu on it...

Preparation of Zucchini Moulds...

Leek and other greens...

Zucchini Moulds with Mushrooms served with a White Wine Sauce...

Salmon Fish Cakes...

Thai Beef Salad...

Steak and Kidney Pie with Garlic Mash and Vegetables...

Filled Chicken Breast with Pasties and Leek...

Trout Meuniere with Vegetables...

Apple Fritters with Apricot Sauce and Anglais...

Strawberry Bavarois...

Bread and Butter Pudding...

Sable Shortbread out of the oven...

ready for Petit Fours!!!

Meanwhile, I was given Sable Shortbread to make...

Carrot Cake...

and Australia's favourite...Anzac Biscuits!!!

This blog was set up 12 months ago...a year after my course started to record my classes...I wish I had of set it up at the start of the course...

I did post some of the course up at Queen of the Armchair...TAFE under labels (from memory)...

Not sure which direction I will go now...

perhaps record some of the food I cook at home here...

books I come across...

and aprons that I love to wear...

even food places I visit!!!

Also thinking of doing a Julie & Julia here...

Cooking from a Celebrity Chef's cook book and challenging myself and then blogging the outcome...

I'll see how I go...

Meanwhile it's off to Graduation for me on Tuesday evening...

Bon Appetit...Dzintra

My Favourite Slice!!!

2010-02-26T10:44:00.009+11:00

Last week in the all rain that we were having JoJo and I decided to make a slice...

from this magazine that I have just discovered...
I did adapt it a little...

I used gluten free flour instead of plain flour...and it worked a treat!!!

Instead of mixed dried fruit I substituted currants and diced apricot... (cause that's what was on hand)!!!
So here is my version of Mixed Spice Slice with Lemon Icing...

All in the oven...

Spreading the icing...

Here it is cut...see the apricots...mmmm, very tasty!!!

Mixed Spice Slice with Lemon Icing

Makes 18

1 and a 1/2 C (225g) Plain Flour/gluten free
2 t mixed spice
1t bicarbonate of soda
1C (190g) mixed dried fruit...(currants/chopped apricots my version)
3/4C (165g) caster sugar
1C (250ml) milk
120g butter (melted)
ground cinnamon, to dust

LEMON ICING

90g butter

1C (160g) icing sugar mixture

1 T lemon juice

Preheat oven to 180c or 160c fan
Grease 30cm x 20cm lamington pan
Sift together flour, mixed spice and bicarb
Stir in fruit and sugar
Make a well in centre of dry ingredients and pour in milk and melted butter, stir to combine
Spoon mix into prepared pan
Bake 30m until a skewer inserted comes out clean
Cool in pan for 5m before turning out onto a wire rack
For icing, beat butter until creamy
Add icing sugar and lemon juice alternately...starting and finishing with icing sugar
Beat till light and fluffy
Spread over cooled slice and dust with cinnamon

A wonderfully easy slice...Bon Appetit!!!

Cook Up With Vicki Recipes

2010-02-09T10:09:00.014+11:00

I recently participated in a Cook Up With Vicki from the December/January issue of the Donna Hay magazine...

We do this Cook-Up from every magazine issue and then blog it...

Anyone who would like to join us is most welcome...

just cook something from the latest issue and blog it!!!

Prawns with Lime Mayonnaise...

Sage and Prosciutto Corn Cakes...

Tray Roasted Vegetables...

Greens with Crispy Sage Butter...

My latest new read...Lunch in Paris by Elizabeth Bard

And to top off the dinner and the new read Hubby's contribution to the meal!!!

Recipes follow for...

Prawns with Lime Mayonnaise
Greens with Crispy Sage Butter
Tray Roasted Vegetables

PRAWNS WITH LIME MAYONNAISE (Serves 8)

2 1/2 C (750g) whole-egg mayonnaise

2/3 C (160ml) lime juice

2/3 C (125ml) sea salt flakes

1/3C finely grated lime rind

48 cooked prawns, peeled, tails intact

Place mayo and lime juice in a bowl and mix well to combine. Set aside

Place salt and lime rind in a bowl and mix well to combine

Serve the prawns with the lime mayo and lime salt for dipping.

GREENS WITH CRISPY SAGE BUTTER

700g green beans, trimmed

4 bunches broccolini, trimmed

150g salted butter, chopped

1 bunch sage, leaves picked

sea salt and cracked black pepper

Cook beans and broccolini in a large saucepan of salted boiling water for 2 m or until tender

Drain and refresh under running cold water. Set aside

Place butter in a frying pan over medium heat and stir until melted

Add sage leaves and cook 3-4m or until crispy

Add beans, broccolini, sea salt and pepper and toss until warmed through

Arrange on a serving plate and spoon over sage butter to serve

Serves 8

TRAY ROASTED VEGETABLES

1 butternut pumpkin

1k chat (baby) potatoes, halved

2 bunches baby beetroot, trimmed and halved

12 pickling onions, peeled

2 bunches baby carrots, trimmed and peeled

1 head garlic, cloves separated

2 pieces lemon rind

1 bunch thyme

olive oil

sea salt and cracked black pepper

Pre-heat oven to 220c (425f)

Divide the pumpkin, potato, beetroot, onions, carrots, garlic, lemon thyme, oil, salt and pepper between 2 large trays and toss to combine

Roast for 30 m or until tender and golden

Serves 8

This dish is absolutely delicious and the standout for me...yummmm!!!

For the full meal hop on over to my other blog Queen of the Armchair

Bon Appetit...Dzintra

TAFE - The Mantle Restaurant 28 October 2009

2010-01-28T21:21:00.014+11:00

Hello to all my readers and welcome in 2010!!!

I'm still in 2009 here with this course...just a couple of more posts remaining for the year and my course will be over!!!

The photos are taken on the run here in the College Training Kitchen/Restaurant...

the pics here are a bit blurry but thought I had better put them in as a record of my course...

Above is the whiteboard and the meals Chef has chosen for today...

I am on Dessert tonight and have been allocated the Lemon Cheesecake...

But first here's a little look at part of the TAFE pantry shelves...
thought I'd grab this opportunity as I had my phone on me!!!

Celery being prepared...

Lemons for the Cheesecake...

Toasted sliced breadstick...

And just for fun...plates to be used have to be chosen...washed, dried and stacked ready for service...

Roasted Butternut Pumpkin Soup...this was absolutely delicious...
I think due to the pumpkin being roasted beforehand!!!

A firm favourite...
Homemade Pork Boudin on Rocket Salad...

Chicken and Avocado Salad...

Tournedos of Chicken Chasseur...

Atlantic Salmon Cutlet on Mashed Potatoes...

Braised Lamb Shanks...

Lemon Cheesecake...

Meringue with Fresh Fruits...

Oh so blurry...Raspberry Bavarois...

Creme Caramel...

Blurry...Petit Fours...

Now it's back to Queen of the Armchair for me...Bon Appetit everybody, Dzintra

Christmas Baking...and HAPPY NEW YEAR!!!

2009-12-31T12:51:00.019+11:00

Wow, Christmas 2009 over...but still a little baking was done...

which I would like to show you!!!

In my Christmas Stocking this year from Santa's Helper (read DD) was tucked this neat and oh so useful pot holder...covering the wrist!!! I often seem to get burns on my wrist when getting things out of the oven so this was very welcome..

Also this cool zester was tucked into the pot holder...

Awesome...thank you so much Jacqueline!!!

The biggest surprise of all was this very smart Kitchen Aid...after having admired it for sooo long and not having a mixer that I can leave while mixing I received this you-beaut gorgeous red one from my Darling One...he knows me so well!!!

Thank you so much...this will inspire me to get baking biscuits...cakes...meringue and all sorts of goodies!!!

The book that came with it...containing many European recipes...just perfect for us!!!

So...one of my favourites and one that I have not baked for a while is Lebkuchen!!!
This recipe is many years old now...coming from The Australian Womens Weekly...

This beautifully spiced little biscuit is of German origin...traditionally served at Christmas time...as is done in the Latvian tradition (my heritage)...we call them Piparkuks (straight translation would be pepper cake)...

But I reckon good to eat year round!!!
It has been many years since I have had this spicy little biscuit...so with my whizz-bang Kitchen Aid I thought I would try them using gluten free flour...

First pounding cloves in the mortar and pestle...

and look at these beauties...they turned out just fine!!!
So far all the recipes I have substituted with gluten free plain flour have worked!!!

From the new book I thought I would make Spekulatius...
Spicy Austrian biscuits, flavoured with cinnamon and almonds and cut into star shapes for Christmas...dusted with icing sugar before serving...

Here they are all ready to go...
Boy...how yummy were these...and oh sooo mooorish!!!

This pic from the book...

Christmas afternoon saw us head off into the Snowy Mountains of New South Wales where we thought we would make some pasta!!!
One of the party thought they would bring some cornflour over (no gluten) to see if it would knead up into pasta...No Way!!!
Nevertheless beautiful pasta was made from this machine pictured under...

While the dough was in the fridge setting I thought I would take a little pre-dinner walk...and wow, look at these dramatic sunset scenes...I will post more scenes on my other blog Queen of the Armchair after New Year...Just an absolutely stunning sunset view!!!

Living on the coast we have temperate weather...but not in the Snowies...it must've been about 8c...very nearly time to put gloves on...but the stillness and the beauty of the area takes my breath away every time!!!

Coming back we had Martinis...shaken not stirred!!!

Just perfect!!!

I would like to raise my glass now to all my blogging friends, followers and readers...

May your glass overflow in the New Year...

Wishing you much joy and happiness throughout the year...

May there be much Peace and Joy throughout our beautiful world!!!

HAPPY NEW YEAR...Dzintra

Christmas Cake For JoJo...and some new kitchen utensils!!!

2009-12-22T10:57:00.017+11:00

Here we are...3 more sleeps until the big day...Christmas Day...

a time to be with Family...

a time of laughter and joy...

friendship and love...

and time to do a little baking...

I have made a simple Fruit Cake this year...

not normally part of our (European) heritage but a very Australian tradition...

This year JoJo requested a Fruit Cake...

How could I say no!!!

Yummy fruit...Glace Cherries...Almonds...Walnuts...Brazil Nuts...Dried Apricots...Dried Pineapple...Sultanas just to name some of the goodies in this mix...

I substituted Gluten Free Plain Flour for the Plain Flour...

the recipe was on the back of the pack of fruit...

oops...the cake pic should be here!!!

FESTIVE FRUIT CAKE

1kg Soland Festive Fruit Mix

125g plain flour
1/2t baking powder

pinch of salt

200g caster sugar

3 eggs

1/2 c brandy

1t vanilla essence

METHOD

Place fruit into large bowl

Sift in flour, baking powder and salt

Mix in the sugar

Combine the eggs, brandy and vanilla together in a separate bowl

Add egg mixture to cake and mix thoroughly

Grease and line 20cm (8") round baking tin and bake at 150 c for 2 hours

Cool in the tin for 10m before turning onto a wire rack

I cooled my cake completely...and poured brandy over it whilst hot!!!

I haven't tried it yet...but it looks good and smells great!!!

When I go up to the 'big smoke' I can't help but frequent kitchen shops...

And look at these goodies I have found...
Gorgeous patty cases above...

Can one get excited about a Bundform pan/moule a Kougelhof...I certainly did...along with

this icing decorator kit...and cutters that can be used as baubles!!!

More cutters and little bowls that I will use for Creme Brulee!!!

This was enough for me to admire the following day and have a cup of coffee...

and start a new little stitchery from Carol that I received in the Advent Swap...which I participated in...in my other blog Queen of the Armchair!!!

I started this blog earlier this year to document my TAFE course...I have a few more posts that I am behind in that I will gradually post...

I'll see then where My Dolce Vita takes me...

A little quote here that I think is oh so meaningful for this time of year...

If, as Herod, we fill our lives with things,

and again with things;

if we consider ourselves so unimportant that we must fill every moment of our lives with action,

when will we have the time to make the long, slow journey across the desert as did the Magi?

Or sit and watch the stars as did the shepherds?

Or brood over the coming of the child as did Mary

For each one of us,

there is a desert to travel.

A star to discover.

And a being within ourselves to bring to life

~Author, unknown~

May you all have a blessed Christmas/Yule

and a Safe, Healthy and Prosperous New Year...

Merry Chiristmas...

And, Bon Appetit...Dzintra

A Very Special Christmas Lunch...

2009-12-14T23:31:00.013+11:00

Last week at TAFE there was a very special Luncheon for our elderly...complete with Scottish Dancing...a visit from Santa...and little gifts...and it was our job to feed 90 of these people along with their Carers...

The Board with the Menu...

Sliced ham portioned...waiting to be topped with Roast Turkey and Jus...

Au jus is French for 'with [its own] juice'; jus is the juice itself. In American cuisine, the term is mostly used to refer to a light sauce for beef recipes, which may be served with the food or placed on the side for dipping. In French cuisine, jus is a natural way to enhance the flavour of dishes, mainly chicken, veal and lamb.

Jus means the natural juices given off by the food. To prepare a natural jus, the cook may simply skim off the fat from the juices left after cooking and bring the remaining meat stock and water to a boil. Jus can be frozen for six months or longer, but the flavor may suffer after this time. For more information on Jus go here

Meanwhile...just after preparing the meat the Fire Alarm rang throughout the College...and this time it turned out for real...this is where we were evacuated to...

Fire truck arriving...we weren't allowed to go back into the Kitchen until okayed by the Fire Department...just as well the Tarts weren't in the oven yet!!!

And it was all because of the Kitchen that it went off...something to do with the steam oven being opened and all the hot air rushed into the alarm and set it off!!!

Quote spotted on the Library door as we were walking past...

And here's Daniel...one of the Apprentices...wanting to be photographed...onya Daniel!!!

Strawberries all lined up waiting to arorn the Plum Pudding...

The table set ready and waiting...

Ham and Roast Turkey with Jus
Baton Carrots...Broccoli
Roast Pumpkin and Potato
We had one Vegetarian who had a Frittata and Salad...

Plum Pudding and Brandy Custard with Strawberry Chantilly Cream...

Fruit Mince Tarts

There were 2 Gluten Free people who had an Ice Cream Bomb...

A great lunch for all even though we had all that drama in between!!!

Bon Appetit everyone...Dzintra

Anniversary Lemon Cheesecake!!!

2009-11-23T22:52:00.012+11:00

Wow...how long has it been since I've had a slice of cheesecake...especially with a gluten free base!!!

This week saw our Wedding Anniversary so I did a Cook Up with Vicki...to see the meal we had go over here...to my other blog Queen of the Armchair...

Vicki and I have started to do Cook Ups together with the latest issue of Donna Hay magazine and then blog about it...I thought I would put the recipe for the Cheesecake here on My Dolce Vita...

We started off with some Maggie Beer delicious Pheasant Farm Pate...

This pate began as the simple use of our own ingredients from the Pheasant Farm...as the package begins to say...and concludes with...it makes indulgence a daily option!!!

A really smooth consistency...atop with jelly and juniper berries...a lovely tasty Pate to have on hand!!!

Started off with Rice Cookies (no gluten) for the base...

whizzed them up with some almond meal (1/2 cup) and then added some melted butter (about 5 Tablespoons)...

Beating egg white...

Adding it to beaten egg yolk and sugar...

And now I've just realized I haven't put in the pic of pouring the filling onto the base!!!

After several hours turn out...

and serve...yummy!!!

LEMON CHEESECAKE (serves 12)

1/2 vanilla bean

100g sugar

2 eggs

250g quark (cream cheese)

1/2 lemon, juice and zest

4 gelatine leaves

250ml cream, whipped

75g almond flakes, toasted

METHOD

Scrape out the bean and mix with half the sugar and the yolks. Whip until white

Whip the whites with the remaining sugar

Blend the quark (or other fresh cheese) with the lemon juice and zest and add to the egg yolk mixture

Fold in the soaked and dissolved gelatine, then fold under the whites and whipped cream

Pour mixture onto base and refrigerate several hours (I made it after lunch and it was ready after dinner)

Finish with the toasted almonds

(Recipe adapted from TAFE Training book)

I'd love to know how you go with this if you try it...Bon Appetit, Dzintra

HAPPY ANNIVERSARY TO US

Rich is not how much you have

or who you are

Nor even where you are going

Rich is who yhou have beside you

(From Dave Wood Calligraphy Art Gallery)

Lunch at The Mantle Restaurant at TAFE...20 October 2009

2009-11-09T22:03:00.009+11:00

The weeks...hours...in this case are flying by so quickly and I will have completed them within a month...which means the end of the course, nearly two years worth!!!

Here Chef has prepared the whiteboard with the menus and allocated each student a meal to prepare ready for service...

My one was Mussels Sailor Style with French Bread Stick!!!

I prepared the Chicken for...Tandoori Chicken with Fried Chapattis...

Anna proudly displaying tomatoes for roasting...

for Roasted Tomato Soup...
No pic here for the Soup...I was probably too busy dealing with the Mussels as both these dishes were part of Entree!!!

Thai Coconut and Green Bean Fish Curry...

Osso Bucco...

Roasted Lamb Loin with Beetroot Confit...

Raspberry Souffle...

Iced Orange Parfait Grand Marnier...

And to finish off Dessert...Apricot and Almond Cream Flan...

Back soon...
Bon Appetit...Dzintra

Blood-sucking Brownies...A Bit of Halloween Fun!!!

2009-11-02T18:08:00.011+11:00

Wow...we have certainly had a fun time this Halloween...Old Hallowe's Eve...Samhain...

Halloween is just starting to creep into Australia...and this year we celebrated our very first one!!!

The biggest news is...I have won my very own Blog Banner from Annabelle !!!

Annabelle had a little competion on her blog to win this Banner (and she may do this again next year)...and I love competitions!!!

I will put this Banner up on Queen of the Armchair as well with a Halloween post and what we got up to!!!

Annabelle is a very talented Artist...so if you get a chance hop on over and check out her amazing work!!!

THANK YOU SO MUCH ANNABELLE!!!

Pumpkin plates greeting trick-or-treaters at the window...

And to celebrate I thought I would make some 'Blood Sucking Brownies'!!!
Sounds spooky to me LOL!!!

Adding raspberries to choc chips...and chocolate!!!

Melting white chocolate...see Simone your pot holder!!!

I used gluten free flour and this is the finished slice!!!

And here 'tis...Blood Sucking Brownies...this version with Ice Cream!!!

Recipe follows...and is in the latest edition of Better Homes and Gardens

BLOOD SUCKING BROWNIES

250g dark chocolate

200g unsalted butter

3 eggs

250g caster sugar

80g plain flour, sifted

60g cocoa powder, sifted

100g mixed chocolate chips

1c frozen raspberries

50g white chocolate

1/4c strawberry topping

Preheat oven...160c

Line 28 x 18cm slice tin with baking paper

Melt 200g dark chocolate and butter together

Whisk eggs and sugar in an electric mixer on high until a firm foam forms

Fold chocolate mixture, flour and cocoa into egg foam until nearly smooth

Add choc chips and half the raspberries

Mix well and pour into prepared tin

Bake for 30m or until just firm

Line an oven tray with baking paper

Melt white chocolate and remaining dark chocolate separately

Using back of spoon, make 9 white chocolate circles...the size of a 20c piece, on prepared tray

When set, use dark chocolate to pipe Halloween patterns on to each white disc

Repeat to make 9 dark chocolate discs

Mix remaining berries and strawberry topping

Cut brownie into 18 pieces: top each with berry mixture and a choc disc

I just made a white disc with a little blob of chocolate on it...

I used gluten free flour and it turned out fine!!!

A lovely slice...nice textured top too...

I think this will become a favourite...and will do just as well served with fresh cream!!!

I hope you all enjoyed your Halloween celebrations...and I'm really looking forward to Halloween next year!!!

Bon Appetit...Dzintra

Work Experience...Lunch At The Mantle...23rd September 2009

2009-10-26T23:04:00.010+11:00

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...

mmm...Scallops...one 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

ORANGE AND POLENTA BISCUITS

~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 flour...so enjoy Vicki!!!

And Clarity here is the recipe for STUFFED MUSHROOMS

2 medium red capsicums, quartered, deseeded
250g soft cream cheese...at 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 high...place 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!!!

Lunch At The Mantle...16 September 2009

2009-10-19T21:13:00.009+11:00

Here I am...back at my second service as part of my work experience...

Today was a special luncheon for a celebratory 32nd birthday for the local VIEW Club...

The theme for the meal was 'A Touch of Class'!!!

As usual...here is the whiteboard out the front that Chef has prepared and allocated meals for us all to prepare...

But first to set the scene...Amuse Bouche...

Mushrooms and Button Onions awaiting to be used in Tournedos of Chicken Chasseur...

My allocation for today...

Homemade Pork Boudin on Rocket Salad...

These are a sausage made out of Pork meat...herbs...spices...a touch of Brandy...

and wrapped in Caul...(from Beef)

Frying away...

And presented on Rocket...

Just delicious...and not too hard to make at home...

I think I'll be trying this!!!

Tournedos of Chicken Chasseur...

Atlantic Salmon Cutlet on Mashed Potatoes...

Lemon Cheesecake...

Meringue with Fresh Fruits...

Petit Fours were a shortbread biscuit half dipped in Chocolate!!!

One more week to go and then the class is on break for 3 weeks and then it's back into it to complete my hours for this course...

Bon Appetit!!!

Steamed Golden Syrup Pudding with Anglaise Sauce...Gluten Free version!!!

2009-10-13T12:09:00.016+11:00

A little while ago Clarity saw on my other blog Queen of the Armchair one of the meals prepared at College and requested the recipe for the Steamed Golden Syrup Pudding (with Anglaise Sauce)...

Hop on over to Clarity's blog if you get a chance...and check out her Wonderland...a wonderfully serene one to read!!!

Steamed Golden Syrup Pudding with Anglaise Sauce as prepared at College...

I have adapted this version to a gluten-free version...

and I will take you through the steps that I did...

which is basically following the recipe and instead of using Self Raising Flour I substitued it for Gluten Free Self Raising Flour...and it worked a treat!!!

Since being diagnosed with Gluten Intolerance...I can't remember when I last had a pudding!!!

I can see many more puddings coming up!!!

First of all...soak Diced Dried Apricots in Brandy...
I reckon you could also substitute this with Orange Juice!!!

After creaming the Butter and Sugar followed by eggs add Milk and SR Flour alternately...

Grease and line pan with Sugar...
I don't have pudding moulds like in the pudding pic above...I used this new pink pie dish in a Bain-Marie...

By this time DH had arrived home from work and took this pic...pouring the mix into the dish...

All set to go...

into the oven...

At which time then DH thought it was about time for a glass of wine...

While sipping away...we're wondering...is this going to work in a dish???

Of course it is!!!

How happy are we...it took a bit longer than the recipe called for...

Being a Gluten Free one it is probably a little more dense than one made with regular flour...

Pour Golden Syrup over...

and we're very happy with it!!!

Hubby said it was very tasty (could it be the extra Brandy LOL!!!)...
Served with extra Brandied Apricots and a Gluten Free Custard...I'm in Pudding Heaven!!!

STEAMED SYRUP PUDDING WITH BRANDIED APRICOTS

Serves 10

175g butter

175g sugar

1 orange, zest

3 eggs

75ml milk

250g flour, self raising

25g dried apricots

15ml brandy

25ml golden syrup

5 strawberries

Prepare moulds by brushing with butter and lining with sugar
Cream butter and sugar...add zest
Beat the eggs and add slowly
Add milk alternately with the flour
Add soaked apricots
Stir in half the golden syrup
Pipe into dariole moulds, 3/4 of the way up
Steam for 20m or cook au bain-marie at 180c
Remove when cooked and pour remaining syrup over to soak it in
Serve with Sauce Anglaise, Brandied Apricots and Berries...
(Recipe from the Futura Series of books)

And here's a Pudding of a different sort...pop on over to Gum Tree Designers for their latest freebie Christmas Pattern!!!

Happy Cooking, Happy Stitching and Bon Appetit...Dzintra

The Mantle Restaurant at TAFE...26 August 2009

2009-10-12T00:01:00.001+11:00

As most of you know I have recently undertaken a Cookery Course at my local Technical College (TAFE)...as part of my course lastyear I had to do some service periods/work experience and couldn't manage this at the time as I had just had surgery...

I am back at TAFE now for a certain amount of hours with my old teacher to finish off this course together with a bunch of new students...and I must admit I thoroughly enjoyed myself being back there again!!!

Must be something about that kitchen...or just perhaps the food....or being with like-minded people...

Today we cooked Lunch for the Mantle Restaurant (Training Restaurant) at TAFE...

above is the whiteboard with all the courses on and the Teacher has started to allocate a meal for each student...
Asparagus waiting to be prepared for being wrapped in Puff Pastry with Gruyere Cheese...

Making Lemon Pepper Sauce...

Cod waiting for the oven...

Calamari being quickly pan fried...

Creamy Potato Bake ready...

I was allocated Lambs Brains served with Lemon Pepper Sauce and Confit Tomatoes...

Calamari with Lime Juice and Coriander...

Sue presenting her Asparagus wrapped in Puff Pastry with Gruyere Cheese...

Cottage Pie...

Baked Fillet of Cod with Stewed Tomato Spaghetti Zucchini and Pesto Butter Sauce...

Pasta Carbonara...

Vanilla Bean Panna Cotta with Pineapple and Saffron Compote...

Lemon Meringue Pie...

Steamed Golden Pudding with Anglaise Sauce...

And on another note...this weekend I went to see Julie & Julia starring Meryl Streep and Amy Adams...what a wonderful wonderful movie...full of delicious food...

stirring up all sorts of emotions...

After that I went and bought myself the novel by Julie Powell ...

and a cook book thinking...I might work myself through it...just like she did and blog this new adventure...maybe a project for next year once this course is well and truly over!!!

I then came home and looked up her blog ...and even commented!!!

If you look on the right hand side of it there is a link...the Julie & Julia project!!!

A must see movie for food lovers!!!

Bon Appetit...Dzintra

Industry Night at The Mantle...17.6.09

2009-10-04T00:05:00.023+10:00

Here I am...my last night of my 18 month Cookery Course...Certificate III Commercial Cookery

and tonight I am in the Dining Room.

It is an Industry Night...Employers of the Apprentices in the class are invited to The Mantle Restaurant (The Training Restaurant at the College) to see...and partake in the food...that their Employees have cooked up for this very important evening...

I am in the Non Trade part of the course...meaning I am not an Apprentice...

Here on this Post I will take you through the evening...

A lovely arrangement of beautiful Australian Wildflowers was the backdrop for the evening...

Setting the tables...

Tonight's Menu...

which I will outline as each course comes up...

Menu on the table...

Bread Sticks...these were prepared by Tom & Toby!!!

Part of the selection of 4 Canapes...

Cucumber with Dill, Garlic and Tomato

Coming from the back down towards the front...

Oyster Osaka

Smoked Trout on Crispy Wonton

Cucumber with Dill, Garlic and Tomato

Roast Pumpkin, Potato and Rosemary Frittata

Smoked Salmon on Blini

Served with an Aperitif on arrival...

which was Sir James Pinot Noir Chardonnay Cuvee Brut NV

Blue Eyed Cod wrapped in Prosciutto with Parsnip Crush...

Pic out of order here...

this is the Watermelon and Ginger Granita Sorbet served after the 2 main courses...the other main course is below!!!

Barbeque Duck on Potato Salad, Mixed Leaves and Sweet Wasabi Dressing
served with Wild Oats Sauvignon Blanc Semillon 2008

White Chocolate, Dark Chocolate Mousse

Persian Pistachio Cake with Spiced Pear and Orange Compte

Served with Baily & Baily Queen Bee Sticky!!!

And more temptation...Petit Fours alongside Tea and Coffee!!!

The evening was a huge success and I have thoroughly enjoyed myself at this Course!!!

Thanks Guys...Dzintra♥

Now after this...I plan to do a bit more stitching...catch up...and relax for a bit...

Lemon, Thyme and White Wine Chicken...Cook Up With Vicki!!!

2009-09-30T21:37:00.007+10:00

Candlelight in the adoining room...

I have come over from my other blog Queen of the Armchair with a recipe from my Cook Up with Vicki

Every issue Vicki and I choose a recipe, cook it and then blog it...
Anyone who would like to join us...
do as we do...
choose a recipe from the current issue and then blog about it...Easy!!!

This month I have chosen Lemon, Thyme and White Wine Chicken...

All in the pot...8 chicken thighs...skin on...bone in
2 brown onions...quartered
1 lemon...sliced
6 cloves garlic...unpeeled
10 sprigs thyme
1/4 C (60ml) olive oil
1/2 C (125ml) dry white wine
1 and 1/2 C (375ml) chicken stock

Pre heat oven 180c (355F)
Place chicken, onion, lemon, garlic, thyme and oil in a bowl and toss to combine
Heat a large heavy based saucepan over high heat
Cook thicken, onion, lemon, garlic and thyme in batches for 3-4m each side or until golden.
Set aside and keep warm
Add the wine to the pan and cook for 30 seconds, scraping the bottom of the pan with a wooden spoon
Add chicken and stock to the pan and bring to boil
Roast in oven 30-35m...with lid on...or until chicken is cooked through.

Served with Jacket Parsley Potatoes and a Salad!!!
Very easy...and very yummy!!!
If you get a chance do pop over to Vicki's and see what she has been up to...
especially in that fabulous garden of hers in California...by the beach too!!!

Welcome To The Mantle!!!

2009-09-17T22:04:00.007+10:00

WELCOME TO THE MANTLE RESTAURANT AT TAFE...

3rd June, 2009

CHEFS DE CUISINE...Jason and Toby

Here I am...come over from my other blog Queen Of The Armchair

My Course is nearly over and doing Week 1 of Dining Room Service...

seeing the other side...Front-of-House...

This room which is a teaching room transforms during the year to a Training Restaurant which any person can go to...

Setting up and re-arranging the furniture...
if you look towards the back of the room you will see the bar area...
the doors to the right take you to a storage area for cutlery, plates, tea/coffee service...
and then through another set of doors to the kitchen!!!

After looking at the evening's menu...
the appropriate plates are counted, washed, stacked in the oven or kept cool...whatever the need may be...

Table all set up...

View into the kitchen where the 'Chefs' are busily preparing for Service...

Out comes the Amuse Bouche...

Grilled Scallops with Cauliflower Puree, Olive Tapenade and Green Apple Reduction...

Fresh Asparagus, Capsicum and Ricotta Tart...

Char-grilled Kangaroo Loin with Warm Bok Choy Salad...

Grilled Scotch Fillet with Garlic and Anchovy Butter, Sauteed Mushroom, Parmentier Potatoes and Wilted Spinach...

Roasted Rump of Lamb with Kumara and Red Onion Rosti, Green Bean Prosciutto Bundles and Honey Pesto Jus...

Cajun Style Barramundi Fillet with Potato Puree and an Avocado, Tomato and Red Onion Salsa...

Strawberry Spring Rolls with Dark Chocolate Sauce...

Vanilla Bean Panna Cotta with Pineapple Compote and Sesame Seed Wafers...

Steamed Sticky Date Pudding with Butterscotch Sauce...

and to finish off Petit Fours and a cuppa!!!
I've had a great time tonight...taking orders and

learning to carry 3 dinner plates at once!!!

Next week sees an Industry Dinner here...

where the Employers of the Apprentice Chefs are invited for a meal cooked up by the people they employ...

Looking forward to the night!!!

The Mantle Restaurant At TAFE...my last night in the kitchen!!!

2009-09-13T00:47:00.016+10:00

Here we are...the course nearly over and my last night cooking in the Kitchen!!!

Chefs-de-Cuisine tonight are...Beau and Jody

3rd June 2009

The Whiteboard where who does what for the evening is all worked out by the Chefs...

under the guidance of our Teacher Chef Nick...who used to run the Award Winning Restaurant...On The Pier here on the South Coast...

Baked Eggplant...

Roasted Hazelnuts...

Spices...

Amuse Bouche...Lime Cured Whitefish with Coconut Cream...

Pan Seared Scallops, Carrot and Pea Puree with a Verjuice Reduction...

Garlic and Chilli Quail with Steamed Bok Choy...

Asian Spiced Squid with a Herb Salad...

Crispy Skinned Ocean Trout with White Truffle Oil Mash, Wilted Spinach and Balsamic Reduction...

Seared Lamb Rump with Roasted Eggplant, Vine Tomatoes and a rich Tomato Coulis and Herbed Tossed Potatoes...

Roasted Duck Breast on a Caramelized Fennel Risotto with Poached Pear and Red Wine Reduction...

Ginger and Lime Brulee with Vanilla and Hazelnut Biscotti...

The Biscotti was my contribution tonight...along with the Turkish Delight below...

Bailey's Tiramisu...

Spiced Apple and Apricot Crumble with Vanilla Bean Ice Cream and Fruit Coulis...

Petite Meringues...

and finally Petit Fours.

One of the Patron's Friends had a birthday and bought in a sponge cake...which Chef turned into little cakes decorated with chocolate!!!

And here I am...leaning on my Tool Box...thinking wow...these 18 months have just flown by!!!

The next two weeks sees me working Front of House...including an Industry Night and I'll be back with pics of that...

Meanwhile...Happy Cooking and Happy Eating...Dzintra♥

The Mantle Restaurant at TAFE...27 May 2009

2009-08-27T12:36:00.025+10:00

My it's been such a long time since the last post!!! Running way behind here but here are meals our class made on 27th May...only 1 month to go and the course will finish!!!

This is the whiteboard used in class for the 'Chef de Cuisine' for the evening to write down which class member does what course...and if you look to the bottom right you will see that the Teacher gave me Sous Chef...Assistant Chef for the evening!!!

Hereunder on the left is Lindsay...'Chef de Cuisine for this evening...and straight under to the right is John at the cooking pot...with the Soup for Entree!!!

Freshly baked breadrolls...

Nice big fresh Salmon for Mains...

Mushrooms and cauliflower waiting!!!

Parisienne Potatoes...

King Prawn and Seared Scallop Salad...

Barbeque Duck on Potato Salad & Sweet Wasabi Dressing...

Clear Oxtail Soup with Ravioli...

Salmon Fillets & Lemon Hollandaise Sauce with Creamy Potato Puree...

Roasted Sirloin & Sun-dried Tomato Glaze with Parisienne Potatoes, Cauliflower Gratin & Grilled Mushrooms...

Vienna Style Chicken Breast with Green Beans wrapped in Prosciutto & Pilaff Rice...

Apricot & Almond Cream Flan with Double Cream...

Brioche Bread & Butter Pudding with Coffee Anglaise...

Duo of Chocolate Mousse with Tuille Biscuit...

My favourite for the evening...Barbeque Duck, Roasted Sirloin and who can go past that Duo of Chocolate Mousse!!!

Thanks Lindsay...I've had a great night...

Till the next class...Happy Cooking, Dzintra♥

Recipes For Cook Up With Vicki No 2!!!

2009-07-27T22:55:00.012+10:00

As mentioned in my other blog...Queen of the Armchair...following are the recipes I used from the Donna Hay magazine June/July 2009...

These recipes were used in the Cook Up with Vicki that we have both agreed to do...

the idea being we both cook something from the magazine and blog about it..

If anyone would like to join us you are most welcome...no rules...just choose a recipe from the current issue and blog your meal!!!

The meal I decided to do was:

Pork with Caramelized Pear and Parsnip

Roasted Balsamic Beetroot

Brussel Sprouts with Melted Butter and Parsley

Sticky Date Pudding

Pork sitting atop the parsnip and pear...

Finished meal...

Sticky Date Pudding...made with Gluten Free Flour!!!

Cover of the magazine...

Recipes from the magazine

Pork with Caramelized Pear and Parsnip

4 x 200g pork chops, trimmed
1 tablespoon olive oil
sea salt and cracked black pepper
2 firm pears, chopped
2 parsnips, peeled and chopped
1 lemon, halved
60g butter, melted
1 tablespoon brown sugar

Preheat oven to 200ºC (390ºF). Heat a large non-stick frying pan over high heat. Brush the pork with oil, sprinkle with salt and pepper and cook for 1–2 minutes each side or until browned. Place the pear, parsnip, lemon, butter and sugar in a baking dish and toss until well combined. Top with the pork and roast for 25 minutes or until the pork is cooked through and the parsnip and pear are caramelized. Serves 4

Roasted Balsamic Beetroot

1 bunch beetroot, scrubbed, trimmed and chopped

1/2 C (125 ml) Beef Stock

1T Balsamic Vinegar

2T Brown Sugar

Preheat oven to 180c (355F)

Place beetroot, stock, vinegar and sugar in a bowl and toss to combine

Spoon into 2 x 3 cup capacity (750ml) ovenproof dishes

Cover with aluminium foil, place on a baking tray and bake for 1 hour 15m or until the beetroot are tender. Serves 4

Sticky Date Pudding

1 & 1/2 C (210g) chopped pitted dates

1 C (250ml) boiling water

1t bicarbonate of soda

100g butter, chopped

3/4C (135g) brown sugar

2 eggs

1C (150g) SR flour (I used gluten free flour and it worked well)

double (thick) cream to serve

Toffee Sauce

150g butter, chopped

1C single (pouring) cream

1 & 1/2C (265g) brown sugar

Preheat oven to 180c (355F)

Place dates, water and bicarb in a bowl and allow to stand for 5 m

Place the date mixture in the bowl of a food processor with the butter and sugar and process until well combined.

Add the eggs and flour and process until just combined.

Pour into a lightly greased 26cm x 16 cm tin lined with non stick baking paper

Bake for 30-35m or until cooked when tested with a skewer

Cool in tin for 10m. Cut into squares

To make the toffee sauce, place butter, cream and sugar in a saucepan over medium heat and stir until butter is melted

Bring to boil and cook for 5m or until thickened slightly

Spoon over puddings and top with cream. Serves 6

I must say the pork combined with the pear and parsnip was utterly delicious...as was the beetroot...as for the Sticky Date Pudding...it worked very well with the Gluten Free flour....I can't remember the last time I had a pudding like this due to the gluten level in the flour... and crikey I thoroughly enjoyed it...

Cup Cakes for Lidija...Gluten Free of course!!!

2009-07-14T08:34:00.013+10:00

Last week it was our little Grand-daughter's First Birthday and the night before we travelled up to see her I thought I would make a Carrot Cake with Honey Cream-Cheese Frosting...

Into the cupboard and I spotted these very cute Paper Baking Cups that I bought a couple of weeks ago...couldn't resist them... and they can be used for muffins also plus desserts...
So I thought I'd do Cup Cakes instead of a large cake...

Just as well I had pecan nuts in the cupboard...here they are having a quick roast...I love the smell of nuts roasting!!!

All out of the oven...and here they are!!!

Seeing it was a First Birthday...sprinkles!!!

I have made this cake before but these ones were much moister than a large one...

And for anyone who'd like to try...below is the recipe...

CARROT CAKE WITH HONEY CREAM-CHEESE FROSTING
GLUTEN FREE
Preparation time...20m
Cooking time...1 hour
Serves 8

1 and a 1/4 C pure light olive oil
1 and a 1/4 C light brown sugar
4 eggs
3 C coarsely grated carrot
1 C toasted Pecans...roughly chopped
2 and a 1/4 C gluten-free SR Flour
1 t Bicarbonate of Soda
1 t mixed spice

HONEY CREAM CHEESE FROSTING

250g Cream Cheese
2 T honey
1/4 C pure Icing Sugar...sifted

1. Pre-heat oven to 180c. Line base & sides of 23cm springform tin with baking paper.
Beat oil, sugar and eggs in the large bowl of an electric mixer until thick and creamy.
Add carrot and pecans.

2. Sift in flour, bicarb and mixed spice, then stir with wooden spoon until combined.
Pour mixture into the prepared tin and bake for 50-60m, or until cake starts to shrink from the sides of the tin and the top bounces back gently when touched with your fingertips.
Stand for 10m before inverting onto a wire rack to cool.

3. To make frosting...
Beat cream cheese, honey and icing sugar in the small bowl of an electric mixer until smooth.
Spread over top of cooked cake...

~Recipe from Better Homes and Gardens~

I found that the cup cakes only took about 20m to bake...
Think I'll make these more often now...as they probably will last better that a full cake for us...seeing I'm the only Gluten Intolerant one around here...

If anyone does make them I'd love to know how you go...
Happy Baking...Dzintra♥

The Mantle Restaurant at TAFE...Chefs de Cuisine...Gary & Lucas!!!

2009-06-28T11:21:00.016+10:00

Menu...13th May 2009

Here a couple of weeks have elapsed since my last post...lagging way behind but that's okay I figure...I will catch up with it all...

Gary and Lucas have devised the menu tonight...

These as all the College Restaurant pics are taken on the fly with my camera/phone... Amuse Bouche...
Homemade Ravioli filled with Fresh Crab served on a Tomato Concasse...

Chinese Master Soy Poached Chicken and Mixed Vegetable Salad...

This one looks fabulous...I am a real beetroot lover...

Sage enhanced Risotto served with Oven Roasted Beetroot...

Sadly though I didn't get to taste this one...

This is a very special dish...Roasted Duck Breast served with Shallots and Cherry Sauce on Jasmine Rice and Steamed Choy Sum...

I was working with Gary on this dish...and he has big plans for it...wanting it to be his Signature Dish...he says it still needs developing...

A very secret recipe...well done Gary, and it was delicious!!!

Fillet of Pork with Mixed Mushrooms Ragout and Potato Rosti...

Herb Crusted Tasmanian Salmon Fillet served with Crushed Potatoes and Lemon Butter Sauce...

The only Dessert I managed to get a pic of...

Dark Chocolate Mousse with Spiced Orange Compote...yummm!!!

Have thoroughly enjoyed tonight gang...all the best in your Careers Gary and Lucas!!!

And Gary...you'll get there with your Signature Dish...now I'm waiting for it to pop up on a Menu somewhere!!!

The Mantle Restaurant At TAFE...6 May 2009

2009-06-11T22:48:00.015+10:00

CHEF DE CUISINE TONIGHT IS MEGAN...

Amuse Bouche...Mushroom with Goats Cheese on Basil
Roast Quail with Witlof, Parsnip, Pear and Honey Salad

Carrot Soup with Hazelnut Dukkah
One of the best Carrot Soups I have tasted...Thank You Jason!!!

Baked Scallops with Parsley & Pumpkin Seed Crust

Pan Seared Barramundi
with Pancetta, Cauliflower Puree & Seasonal Vegetables

Pumpkin Cannelloni

with Tomato Coulis and Julienne Vegetables

Eye of Pork Loin

with Celeriac Puree, Apple, Coffee Crumbs and Chocolate Oil

Almond Blancmange

with Baby Figs, Winter Strawberries and Sherry

Pear and Chocolate Tartlet

with Anglaise Sauce

Cognac-Flambeed Mandarins

with House Made Vanilla Ice-Cream

Petit Fours...Turkish Delight (delicious) with Chocolate Heart and Leaf

During the afternoon a couple of Carrot Cakes were cooked for one of Australia's biggest Fundraisers...Australia's Biggest Morning Tea in aid of Cancer Research...

This course will soon come to an end at the end of June...I have thoroughly enjoyed it, especially working alongside the Apprentices in the College's Restaurant...You Guys Rock!!!

Passionfruit Coconut Tart - Gluten Free

2009-05-26T16:41:00.006+10:00

Being gluten free can be a bit of a challenge sometimes...I was browsing through the little Australian Women's Weekly booklets at the paper shop one day and came across this little beauty "Young Chef"...in it was this Passionfruit Coconut Tart...Very easy to put together...
served it up with some berries and a dollop of cream...
perfect for a Saturday night...when JoJo asks...what's for sweets Mum!!!
JoJo is our daughter...she has an intellectual disability and food plays a huge part in her life...she often asks the day before...dinner tomorrow? She just absolutely loves food...is a very good taster and responds really well to different tastes...eg Thai, Chinese...

I would like to share this with you...especially Vicki for your DIL...

Passionfruit Coconut Tart

1 Cup (80g) dessicated coconut
3/4 C (165g) caster sugar
1/2 C (75g) plain flour...I used Gluten Free Flour and it was fine...
4 eggs, beaten lightly
1 and a 1/3 C (330ml) milk
125g butter, melted
1/2 C (125ml) passionfruit pulp
1 Tablespoon lemon juice
2 T icing sugar

Preheat oven to moderate (180c/160c fan forced). Grease 24 cm pie dish
Combine coconut, sugar and flour in large jug
Stir in combined egg, milk, butter, pulp and juice
Pour mixture into dish
Bake uncovered...aprox 1 hour or until set
Cool in dish
Serve tart dusted with sifted icing sugar

How easy is that!!!

Emma's turn now...29th April 2009 at The Mantle, TAFE

2009-05-14T14:58:00.028+10:00

My course is quickly coming to an end...6 weeks to go...2 of which I have to spend in the Dining Room taking orders...serving food (normally cooked by us students)...I will be on waitering the last night of the Restaurant opening for the year...and Hospitality related businesses will be there...it will be good to be on the other end and see the Patrons...

Here we have the menu for Chef de Cuisine for the evening...Emma!!!

Polenta Chips with Garlic Aioli...

I know you have asked for the recipe for Aioli... Micki, I will try to make one here perhaps after the course and post it up for you...this was soooo delicious!!!
I just loved these roasted tomatoes coming out of the oven...

Ricotta Tortellini...

Fragrant That Chicken Broth...

Tea Smoked Salmon...

Duck Breasts, for...

Duck Breast with Fresh Braised Lentils, Thyme and Fondant Potato...

Apple rings for...

Roasted Loin of Pork with Salted Apple Salad and Potato Puree...

Blood Orange Curd Tartlet with Orange Mascarpone and Balsamic Glazed Strawberries...

Petit Pots au Chocolate

Vanilla Bean Panna Cotta with Fresh Pear Coulis...

Petit Fours...

Another successful night at our Training Restaurant...

The young apprentices are coming up with delicious menus...I'm sure they are all going to do well as they all are in the final stages of becoming 'Chef'...

As for me...I thought I would continue to try out new recipes at home at least weekly...

I have purchased some lovely lovely inspiring cookbooks...

And I am cooking along with Vicki over in California through my other blog...Queen of the Armchair aka Dzintra Stitcheries. We are using the Donna Hay magazines and I think we are going to have a lot of fun doing this...choosing the recipes...and then blogging about it...

I look forward to the next cook-up with you Vicki...

Thanks for stopping by...and Happy Cooking, Dzintra ♥

The Mantle Restaurant at TAFE...8th April, 2009

2009-05-06T22:06:00.018+10:00

Hello and welcome back...I'm running a little behind here with posting the menus up from my classes...these are from 8th April 2009... Champagne Granita Oysters...

Ocean Trout cured with Pickled Cucumber and Apple Salad...delicious!!!

Tiger Prawns Fresh Linguini with Chilli, Lemon and Garlic...

Leek and Parmesan Tart served with Rocket and Pear Salad...

Kingfish Fillet with Parsley infused Potato Puree and Courgette Fritter...

Breast of Duck Five Spiced with Rice Noodles, Asian Greens and Soy Dressing...

Eye Fillet with White Onion Puree, Parisienne Potatoes and King Brown Mushroom...

Chocolate Fondant with Vanilla Bean Ice-Cream and Strawberry Mint Salad...

Apple Tarte Tatin with Double Cream...

Banana Pudding served with Butterscotch Sauce and Honeycomb Semi-Freddo...

Petit-Fours...

And presenting Chef de Cuisine for tonight...Dean

I think Dean has a great future in the Hospitality Industry...having been offered a position on completion of his Apprenticeship up at Byron Bay on the North Coast of New South Wales...Onya Dean!!!

Thank You Dean...a great Menu for us Students!!!

Birthday Dinner!!!

2009-04-22T23:12:00.019+10:00

Here I am...back after 4 days of wonderful birthday celebrations and being utterly spoiled...what more could a gal ask for...I hope you had a wonderful one as well MichCherieI made my own cake...a gluten free Harry Potter buttercake...complete with jelly beans...little chocolate chips...and yep...they're gluten free as well together with chocolates to indulge the sweet tooth in us all...

Can't help it...I am a fan of Harry Potter...I bought rubbers, colouring books, pens, scrapbook, folder...even handed one of my assignments in my cookery course in a Harry Potter folder!!!

Following on from last week...here we are at Waterview at lunchtime...our table overlooking the well known Clyde River...well known for some of the cleanest oysters on the East Coast of Australia...

I didn't get our lunch pics as Fiona and I were too busy indulging...our Host very generously gave me...with compliments...a small bottle of bubbly...

Here is my Dessert...Mascarpne Cream with Poached Pears and Sesame Tuille...scrumptious...and complete with a gold candle!!!

And Vodka and Lime Tart...

Thank You Mitch for looking after us so well!!!

I bought myself this fabulous book...

Dinner the following evening at On The Pier

Tempura Prawns, Spiced Plum Sauce and Lemon

One of the meals...Char Grilled Beef

Greek Salad...

Fat Chips with Lime Aioli...

Vegetables...green beans, broccoli...at first look I thought they were accompanied by potatoes but they were the sweetest stickiest onions...

Sticky Rice with Mint Anglaise Sauce...

And at the end of it all this wonderful Happy Birthday on a plate...

this tasted like an apple sauce...and very yummy!!!

Thank You for looking after us so well!!!

There are a few more food pics on my other blog if you want to check it out...just click here

This is one of the best birthdays I have had...and now I sound like a big kid!!!

It's back to my course next week to do more at the Training Restaurant...till next time have a lovely week...Dzintra ♥