Cook Up......Christmas 2016

Phew, this post has been a long time coming!!!

Back to Christmas 2016 saw my Son and I bottle some Dill Cucumbers the Latvijan way

All cut and ready to go

DS was keen to learn how to do this and quickly jammed the cucumbers into the jars

I thought I would start off a Sourdough batter for some Bread

Having learnt that if Dough is proved for a minimum of roughly 12 hours the Gluten in the process breaks right down......Perfect for Gluten Intolerants like me

More information over here 

It's all about slowing it right down like in the old days before mass baking where now bread can be made in an hour!!!

I'm all for Slow Food

I gave mine an 18 hour rise

Out of the oven

And tasted sooooo good......and no reaction!!!

From donna hay magazine Issue 90 Dec/Jan 2017 

I made an Apple Cider, Mustard and Sage Glaze for our Ham which DS had started outside

Recipe available here 

Glaze

The Ham over the Spit

Daughter and Grand Daughter by the Spit

Finally ready and oh so succulent

The meal

 

Whilst on a roll I made some Mixed Spice and Raspberry Loaves 

I used Gluten Free Flour so not as risen as using regular flour

Quite yummy too as I love Raspberries!!!

From donna hay Fresh & Light Issue 6

 Raw Choc-Hazelnut Raspberry Tart before Chocolate Mousse Topping



All done now

And for about 5 years I've been wanting to make a German Stollen using a Gluten Free recipe
A Gluten Free recipe over here 

and it was worth the wait!!! 

That did me in for a few weeks so it was all easy meals from then on!!!

Bon Appetie......Dzintra

~Cook Up for my Dad~

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 no 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 Armchair 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

~Cook Up with donna hay and Irina~

Cook Up with donna hay and Irina from donna hay magazine Issue 78 Dec/Jan 2015

Menu tonight was Sticky Chilli Ribs with Coconut and Cabbage Slaw

Sticky Date Meringue Cake

Free Range Pork in mixture of Ginger, Garlic, Chilli, Honey and Lime Juice

Out of the oven and looking crackling good too!!!!!!

Recipe for Sticky Chilli Ribs with Coconut and Cabbage Slaw here

Sticky Date Meringue Cake

and sliced.

It was such a hot night here that this meal was just perfect!!!!

Irina also participates in the cook up from time-to-time

To see what she has been making go over here

Bon Appetit......Dzintra xo