~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

~Cook Up with donna hay~

Just before Christmas saw me do another Cook Up with donna hay 

from donna hay magazine Issue 76 Aug/Sep 2014

Menu for the evening was

Chicken in White Wine with Lemon Potatoes (recipe over here)

Rose and Raspberry Trifles (recipe over here)

and I couldn't resist trying the

Cherry and Cardamom Pound Cake

Instead of Dry White Wine in the Chicken I used Dry Cider

The Chicken just about ready

Instead of Artichoke I used Snow Peas from our garden and some Sweet Potato

All dressed with Parmesan Cheese

and very tasty indeed!!!

The Trifle in an Eiffel Tower glass

Looking down into it

The Cake in the background

I couldn't stop at 1 Dessert to make I had to try out the Cherry and Cardamom Cake

After all it would be good for the next day's Morning Coffee, right?!

Well we couldn't resist just a little piece lol

Better get cracking as another Cook Up is waaaay overdue!!!

Bon Appetit........Dzintra

~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