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~

Cook Up with Donna Hay No 15...Pork Belly with Garlic, Caramelized Onion and Quince Sauce

Another delicious Cook Up with Vicki  has happened here from Donna Hay magazine Issue 60 Dec/Jan 2012...

Menu tonight is:

Spiced Carrot Dip

Pork Belly with Garlic, Caramelized Onion and Quince Sauce

Roasted Baby Vegetable Salad

Mini Strawberry Tarte Tatins

Cumin and coriander seeds roasting for dip...

Add carrots, cayenne pepper, honey and chicken stock...

and the most delicious dip is ready after a little while...yummy...

The recipe called for malt vinegar (not gluten free) so after some research for a substitute I bought Red Wine Vinegar...

Pork Belly ready for oven...with our thyme on it...

And out of the oven...

Roasted vegies...beetroot, parsnip, carrot and kipfler potatoes...

There was even a heart shaped potato!!!

This meal was full of flavour...we thoroughly enjoyed it!!!

Patchwork placemats and table runner bought at my local Needlework Group...

These were made by a lady who cannot sew anymore...

Butter, sugar, water and vanilla bean for dessert...

Strawberry Tarte Tatin out of the oven...

recipe for these over here...

looks a bit of a jumble but this sure packed a punch...so very very tasty!!!

Now I'm looking forward to the next Cook Up...

Bon Appetit......Dzintra

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

Tomato and Basil Soup...

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

Cook Up With Vicki Recipes

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