~Cook Up with donna hay~

It's been ages since I've done a Cook Up

This time I did one last night for my dear Dad/mīļš Papiņš

 who is longer here on Earth with us

It just felt the right thing to do and complete with a Birthday Cake to boot

But first, and very important...which Apron to use

Just this week I received this apron from Trish who recently went over to Provence, France

I already had bought one from there but of course I needed another lol

I also used a Tea Towel with Provence embroidered on it that I purchased whilst over there

Thanks so much Trish......much appreciated!!!

I chose the brown one to use on this Cook Up

My Menu from donna hay magazine Issue 87 Jun/July 2016

(this is why I needed the Quince Paste Annette (no blog))!

Pork and Sauerkraut Meatballs with Quince Glaze 

Savoy Colcannon

Marble Chai Bundt Cake with Maple Syrup

Mr Dolce Vita set the Wine scene

Adding Sauerkraut to the Meatballs gave a real depth of flavour

Next time I'd like to double the Glaze......it was delicious

I'm a bit like Manu Fieldel (French Chef in Australia) and love my Glazes/Sauces lol

The Meatballs here with the Colcannon

Colcannon (Irish: cál ceannann, meaning "white-headed cabbage") is a traditional Irish dish mainly consisting of mashed potatoes with kale or cabbage. It is also the name of a song about the dish.

(from Wikipedia)

In this dish I used Savoy Cabbage, Leek and Pure Jersey Cream from Tilba

And here is part of the verse.......

Did you ever eat Colcannon, made from lovely pickled cream?

With the greens and scallions mingled like a picture in a dream.........

(Wikipedia)

It was very delicious.......together a lovely tasty combination

I ground up Spices for Chai Tea to put into the Cake

And here 'tis

Happy Birthday mils Papins/loving Dad

And to top it off.......Warm Maple Syrup

Also ideal to have with some Cream, Custard or even Ice Cream if you so wish

Recipe for Marble Chai Bundt Cake with Maple Syrup over here

And to keep it all real

Mr Armchair as I sat down took a photo

no make up, no hair neatly done lol!!!!

Lab Apptit......Bon Appetit

Dzintra xo

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

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