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 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,

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

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!!!


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


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) 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
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

Saturday, August 17, 2013

~Dutch Ginger Slice~

~Dutch Ginger Slice~
Oh how I love this beautiful slice!!!

Organic Crystalized Ginger

Rapadura Sugar

Rapadura sugar – is an unrefined sugar, made from minimally processed organic sugar cane. After the cane is harvested it is pressed to squeeze out the cane juice, which is then clarified, filtered and evaporated to remove excess water. The resulting syrup is then crystallized, and is rich with molasses flavour and the vitamins, minerals and trace elements that are naturally found in the molasses of the sugar cane plant, as it is not separated from the nutrient dense molasses part of the sugar cane. It is a high quality whole sweetener. It has a low /medium sweetening power with a marked molasses flavour. Simply substitute 1 cup of rapadura for 1 cup of other sugars.

Thank you to Rustic Pantry for the info above

Butter melting

Adding ingredients

Blanched Almonds atop

All done


and ready to have with a cuppa!!!


* 125g ginger
* 200g unsalted butter
* 1C Caster Sugar......I used Rapadura Sugar
* 13/4 Plain Flour......I used Gluten Free Flour
* 1 egg

*  Melt butter, add all other ingredients including beaten egg
* Mix well
* Press into greased and lined tin
* Decorate with whole blanched almonds and glaze with egg yolk if desired
* Bake in moderate oven approx 25m

How easy is this!!!

Thank you so much to Jean for this recipe as was given to me which I have a pic of above 
I worked with Jean many years ago whilst in Bathurst......

Bon Appetit and Happy Baking......Dzintra