Sunday, October 19, 2014

~Cook Up With donna hay~



I recently did another cook up from the donna hay magazine Issue 75 Jun/July 2014


Menu from the magazine was

Crispy Pork Belly with Cider Pickled Pears
Whole Spice Roasted Cauliflower
Kale Chips
Lemon and Goat's Yoghurt Cake
and I added Roast Potato

I use all Organic and Free Range if it all possible (and it mainly is)
All my meals are gluten free


Cauliflower in White Wine, Chicken Stock and Spices


and after Roasting


Kale Chips


The Pork


Next door's Lemons which I had frozen


And the cake (all gluten free) sprinkled with Thyme





And of course I forgot to put the Kale on for the photo


During the evening Mr Armchair took a photo unbeknownst to me lol

Recipes 


The lovely Irina from America has joined me in the Cook Ups.......check her blog over here

I am 2 issues behind so I better get cracking!!!

Bon Appetit.......Dzintra

Sunday, August 17, 2014

~Cook up with donna hay Issue 72 Dec/Jan 2014~



 Another cook-up from donna hay magazine Issue 72 Dec/Jan 2014
above is one pic of the Watermelon, Raspberry and Coconut Liqueur Granita


The Menu was

~Watermelon, Raspberry and Coconut Liqueur Granita~
~Hummus with Spiced Crispy Chickpeas~

~Char-Grilled Lamb Cutlets with Corn and Zucchini Salad~

~Caramel Floating Island Cake with Caramelized Peaches~


Delicious fruit ready for blending


Granita after some hours in the freezer


Donna's version


This is my version along with the one in the top pic
Just different glasses



Very delicious Hummus


The Zucchini Salad


had Char-Grilled Corn tossed through it


Donna's version


And a few of my versions





A bit of dressing on these Cutlets


Peaches Caramelizing



And this extremely delicious Caramel Floating Island Cake


together with half a peach




Needless to say we all had seconds......to go with the Peaches of course!!!

Irina has joined me in these cook-ups and we are having fun doing them and eagerly awaiting to see what the other does!!!  To see what Irina has been cooking go over here

If anyone would like to join us drop me a line
All easy-peasy
just cook up something from the latest issue and blog it!!1

Bon Appetit,
Dzintra

Saturday, March 8, 2014

~Cook Up with donna hay and Irina~



Another Cook Up happened just before Christmas here


from donna hay magazine Issue 71 Oct/Nov 2013
On the menu was Mustard and Fennel Port Skewers with Pea Hummus
Vanilla Sponge Cake with Cream and Passionfruit


I served it with a bit of Beetroot Dip
So very, very tasty!!!



Donna's sponge


and mine
This was a bit of a challenge as I hadn't made a sponge cake forever but I substituted for gluten free flour and it was delicious.....especially with that tangy passionfruit!!!



Irina has joined me in these cook ups and I'm loving her choices
Anyone is welcome to join
All you have to do is cook something from the current donna hay magazine and blog it......

Bon Appetit
Dzintra

Wednesday, November 20, 2013

~Albacore Tuna......Tangy Tuna Burgers~


At my local Farmer's Markets I found a new-to-me fish mince......
Albacore Tuna is often called 'chicken of the sea' due to its meaty-flavoured flesh, which turns white on cooking.


The mince was white and the texture was very similar to chicken.......delicious!





Served with a simple salad......the rissoles take no time to make
Perfect for when you've been out to the markets!!!

Recipe Tangy Tuna Burgers adapted from BBC Good Food

We did have an Australian version......oh how I loved this magazine but sadly it stopped last Christmas!!!

ALBACORE TUNA BURGERS

500g minced albacore/200g tuna steaks 
1 garlic clove, finely chopped......I used 4
small knob fresh ginger, peeled and finely chopped
1 tbsp soy sauce
handful coriander leaves, chopped
1 tbsp sunflower oil......I used coconut oil
burger buns, lettuce leaves, sliced tomato and avocado, to serve


METHOD

Chop the tuna into small chunks until the tuna is roughly minced 
Tip the tuna into a bowl and mix with the garlic, ginger, soy sauce and coriander 
Shape into two patties (for the steaks)......you should get 4 out of the mince, place on a plate, then freeze for 10 mins to firm up
Heat the oil in a non-stick frying pan, then cook the burgers for 1-2 mins on each side or until done to your liking 
Serve the burgers in toasted buns with lettuce, tomato and avocado or whatever salad you prefer

This would even make a lovely meal with mashed potato and vegies!!!

Bon Appetit......Dzintra 


Sunday, September 22, 2013

Cook Up With Donna Hay....



My latest cook up with donna hay and Irina saw me using the Spices Cinnamon and Star Anise 


Green Apples


and the last of the Season's Mandarins


All from this beautiful issue of donna hay magazine No 69 Jun/July 2013
Beautiful in that there are some lovely Flourless Cakes recipes in it.......Perfect for Gluten Free people

The menu......Mandarin and Soy Braised Ribs
Boiled Rice
Red Cabbage
Fennel 
Telegraph Cucumber with Fennel Tips

Spiced Layered Apple Cake


I started off by slicing the apples in my new super-duper Food Processor


Look how beautiful the apple slices look......seeds'n all!!!


I used Rapadura Sugar instead of White Sugar




The apples had to be held down by cans when finished cooking


donna's version above



and my version ready to be chilled for Dessert


Now it's back to work preparing the Ribs


All done now


Red Cabbage


and Cucumber


And here'tis......all ready
And the flavour combinations were just delicious!!!




The Layered Apple Cake was just sublime nice and cold
With or without some Whipped Cream!!!

I love doing these cook ups especially now that Irina has joined me
If you want to join in just leave a comment or email
It's all easy.......just cook something from the latest magazine and blog it!!!

Bon Appetit......Dzintra