~Cook Up with Donna Hay (No 17) Red Wine Braised Beef Cheeks with Paris Mash...and Mindy's Chocolate Mousse Tart~

Last week I did another Cook Up from the donna hay magazine Issue 63 June/July 2012

Menu was Red Wine Braised Beef Cheeks with Paris Mash

I've never cooked Beef Cheeks before but they were oh so melt in the mouth tender...and cheap too!!!

Lovely thyme in the casserole...red wine...beef stock amongst other ingredients

The Parish Mash was sooooo smooth, creamy and silky

The pic above shows the dish without parsley

And we had freshly ground trio of peppercorns on ours!

We also enjoyed some Bodalla Dairy Sage and Saltbush cheese...

We all enjoy watching MasterChef  here and JoJo occassionally gets the magazine for me on one of her shopping programmes

This time I thought I would try Mindy's Chocolate Mousse Tart for Dessert

I used White Wings Gluten Free Flour for the pastry

Mr Armchair had seen this pack of Orgran Gluten Substitute and bought it for me

I've never made gluten free pastry so added the substitute to the flour and the result was that the pastry was not brittle and didn't break easily

Now I'll have to play around with it a little more

Orange Caramel on the Tart

I asked Mr Armchair to go out into the backyard (in the dark) and come back with a few mint leaves for the top as we had no basil...

He came back with Lemon Balm but hey, it still tasted good!!!

Served with Mascarpone

A delicious, delicious meal

and I don't know how Mindy made this Tart in the time allocated!!!!!!!!

Mindy's Chocolate Mousse Tart recipe over here

Irina has decided to join Vicki and I in doing a Cook Up from each issue of donna hay magazine

If anyone else would like to join us just let me know and I can put you up on my sidebar

No pressure......just cook something out of each issue and blog it!!

Bon Appetit......Dzintra

Cook Up with Donna Hay (No 16)

How I love doing a Cook Up With Vicki and Donna Hay!!!

The menu:  Creamy Cauliflower Soup from a previous Cook Up...

Recipe can be found in donna hay magazine Issue 51 June/July 2010

Beef, Oregano and Tomato Meatballs with Quinoa

Dark Chocolate and Ouzo Pots with Pomegranate Syrup

from Issue 62 April/May 2012

The soup...

The Quinoa...

I have eaten before but not cooked with it!!!

The verdict......absolutely delicious and we are going to have it more often around here now...

Full of calcium......Vitamins B & E......Iron and lots of other goodness... 

and the best, it's gluten free!!!

Basil thyme and oregano from our little herb patch...

The meatballs...

 The dish...

 Mr Armchair's contribution!!!

And the most delicious dessert......the chocolate and pomegranate!!!

I love pomegranates!!!

Bon Appetit......I hope everyone gets to have something nice to eat this weekend  

 ~Dzintra~

Congratulations Sylvia!

Congratulations Sylvia......

I entered the names for my little giveaway and shuffled them around and yours was the top one!!!

This magazine will be on its way to to you next week!!!

Hope you enjoy it as much as I do......Happy Cooking......and Bon Appetit

Thank you gals for entering my little giveaway!!!

~Giveaway......Australian Good Food~

I have an extra copy of Australian Good Food magazine if anyone would like it...

I love this magazine...

all the recipes are very do-able......most of the ingredients are on hand...

Just leave a comment and I will do a draw on Friday this week!!!

Easy peasy...

Bon Appetit......Dzintra 

~ORANGE CAKE~

I love oranges...especially in cakes and biscuits...and even more so with chocolate....

Here's a lovely Orange Cake...

Found in this edition of The Australian Women's Weekly Old-fashioned Favourites

Very tasty and very mooorish!!!

Recipe to follow...and of course I used White Wings Gluten Free Self Raising Flour...

~ RECIPE ~

~  Preheat oven to 180c/160c fan forced

~ Grease deep 20cm round cake pan

~  150g butter, softened

~  1T finely grated orange rind

~ 2/3C (150g) caster sugar

~ 3 eggs

~ 1 and a 1/2C (225g) gluten free self raising flour

~ 1/4C (60ml) milk

~ 3/4C (120g) icing sugar

~ 1 and a 1/2T orange juice

~ Beat butter, rind, caster sugar, eggs, flour and milk in medium bowl with electric mixer at low speed until just combined.  Increase speed to medium, beat about 3 minutes or until mixture is smooth

~ Spread mixture into pan:  bake about 40m.  

~ Stand cake 5 m;  turn, top-side up, onto wire rack to cool

~  Combine sifted icing sugar and juice in small bowl;  spread over cake

~ Can be stored in air-tight container for up to 4 days

The recipe can also be found over here on the Australian Womens Weekly site

Bon Appetit...Dzintra

Muffin Magic...Blueberry Muffins!!!

Muffin Magic the title said...

intrigued I read through the list...

• there were Cheese and Bacon
• Tomato and Fetta
• Vanilla and Choc Chip...

and the one that caught my eye was Mixed Berry!!!

All in this fab Good Food magazine...Issue August 2011

Having blueberries on hand I used those along with Rapadura Sugar which gives a soft brown colour...

Rapadura is less processed and retains some nutritional value...

for more on this sugar check out the link above...

A real quick and easy treat for morning coffee on a Sunday!!!

~Blueberry Muffins~

Oven 180c/160 fan

~ 2 C gluten free self raising flour 

~ 2/3C rapadura sugar

~100g melted butter

~1 egg

~1C milk

~1C berries

~  Whisk together flour, sugar, butter, egg and milk in bowl until just combined (do not overbeat)

~ Fold through berries

~ Spoon into prepared pan

~ Bake 18-20m until skewer comes out clean

~ Cool on a wired rack

Nice'n easy!!!

Bon Appetit...Dzintra

Cook Up With Donna Hay...

My latest Cook Up with Vicki from Donna Hay magazine...

Menu was...Spiced Lemon Chicken

Creamed Corn Polenta

Sticky Date Pudding (adapted using gluten free self raising flour and rapadura sugar)

Creamed Corn Polenta from this issue...

Sticky Date Pudding from this issue...

Rapadura Sugar and Butter melting...

Pudding cooked...

Texture and colour using the Rapadura...I don't think the colour is much different to using other sugars...

The sauce was delicious...topped with a 'blob' of cream...YUM YUM YUM!!!

Especially since I can rarely buy Sticky Date Pudding gluten free even though it is all over the place in cafes and restaurants!!!

Bon Appetit...Dzintra