COOKING
07/06/13 published
PENNY, ORANGE AND PEAR MARMALADE (L&H RAYNER YARRA VALLEY STONE FRUIT GROWERS), MADAME FLAVOR TEA, KENT&FRASER BISCUITS (ASSORTED FLAVORS) AND SUNLIGHT NEW
there is a pinch of sun (sunlight)
in every spoon of marmalade
and if your day is more than rainy
there is a dog ‘nd her name is penny…
there is a pinch of sun (sunlight)
in every spoon of marmalade
and if your day is more than rainy
there is a dog ‘nd her name is penny…
My dish is called today:
SELYODOCHKA I KARTOSHECHKA (herring-gy and potato-ee) OR
WHAT-HAPPENS-AT-6PM-IF-YOU-WENT-TO-RUSSIAN-AREAS-OF-MELBOURNE-IN-THE-AFTERNOON NEW
well, we had to travel around russian areas of melbourne today in the afternoon as we had some business to finilise for our Club. when you get inside russian deli shops... usually i am there not that often but the temptations are too big to refuse to buy russian food... well we ended up with a boot full of russian tid-bits, irresistible smell in the car and empty purses. well it is was only about buying it? no... i had to make something out of it...
on the table we have russian marinated herrings, smoked salmon bellies, some raw veggies, potatoes with herbs and spices, russian (actually Latvian) rye bread and this is it i think...oh yes, pomegranate juice - the new brand that we discovered in one of the "new" shops (well, they said they have been opened for the last one and a half years - this is how often we go there...); kvas of course, horseradish, adjika (hot russian sauce) and grandmother's sunflower seeds (where would Alex go with out them?)... publishing now this feast...
SELYODOCHKA I KARTOSHECHKA (herring-gy and potato-ee) OR
WHAT-HAPPENS-AT-6PM-IF-YOU-WENT-TO-RUSSIAN-AREAS-OF-MELBOURNE-IN-THE-AFTERNOON NEW
well, we had to travel around russian areas of melbourne today in the afternoon as we had some business to finilise for our Club. when you get inside russian deli shops... usually i am there not that often but the temptations are too big to refuse to buy russian food... well we ended up with a boot full of russian tid-bits, irresistible smell in the car and empty purses. well it is was only about buying it? no... i had to make something out of it...
on the table we have russian marinated herrings, smoked salmon bellies, some raw veggies, potatoes with herbs and spices, russian (actually Latvian) rye bread and this is it i think...oh yes, pomegranate juice - the new brand that we discovered in one of the "new" shops (well, they said they have been opened for the last one and a half years - this is how often we go there...); kvas of course, horseradish, adjika (hot russian sauce) and grandmother's sunflower seeds (where would Alex go with out them?)... publishing now this feast...
TABLE CUTLERY ETIQUETTE NEW
i believe this is not essential but it is nice to know as we need to speak the same language with those people who cook for us and serve us at the restaurants...
i believe this is not essential but it is nice to know as we need to speak the same language with those people who cook for us and serve us at the restaurants...
ENTERTAINMENT BOOK SPECIAL NEW
ITALY 1
Let's Italy it today! That's what we did...
Camberwell so it's just 3 min drive from us, Italy1 small, warn and very cozy place with something magical in the atmosphere... or it was just us there :o) The owner, a very welcoming and hospitable guy looked after us like we were at his house, so nice and pleasant... The place was fully booked so we just apologised that we had not booked in advance. IMHO it felt very European with some very soft and warm bread with cold pressed olive oil and vinegar offered as a started that i believe most of the restaurants are missing on - it does not cost a lot but it makes a huge difference of first impression and while you are waiting to have something to munch on... "Freshness, brightness, vigour" - are three words describing the restaurant's credo. I will add one more word to this: vibrant and fabulous.
We ordered:
Roast Duck, Twice Baked with Salad of Radicchio, Pear & Spiced Candied Walnuts
Hopkins River Eye Fillet, Black Angus aged 120 days with Red Onion Relish, Muscatels & Pinenuts
Everything was very fresh and tender, delicious, crispy and melting in your mouth...
Overall impression: exquisite food that tastes delicious very welcoming and generous service and owners (we were offered not to scratch our Entertainment Book Gold Card that was a pleasant surprise meaning we will come there again for sure...)
Cost: $38 with Entertainment Book Gold Card
ITALY 1
Let's Italy it today! That's what we did...
Camberwell so it's just 3 min drive from us, Italy1 small, warn and very cozy place with something magical in the atmosphere... or it was just us there :o) The owner, a very welcoming and hospitable guy looked after us like we were at his house, so nice and pleasant... The place was fully booked so we just apologised that we had not booked in advance. IMHO it felt very European with some very soft and warm bread with cold pressed olive oil and vinegar offered as a started that i believe most of the restaurants are missing on - it does not cost a lot but it makes a huge difference of first impression and while you are waiting to have something to munch on... "Freshness, brightness, vigour" - are three words describing the restaurant's credo. I will add one more word to this: vibrant and fabulous.
We ordered:
Roast Duck, Twice Baked with Salad of Radicchio, Pear & Spiced Candied Walnuts
Hopkins River Eye Fillet, Black Angus aged 120 days with Red Onion Relish, Muscatels & Pinenuts
Everything was very fresh and tender, delicious, crispy and melting in your mouth...
Overall impression: exquisite food that tastes delicious very welcoming and generous service and owners (we were offered not to scratch our Entertainment Book Gold Card that was a pleasant surprise meaning we will come there again for sure...)
Cost: $38 with Entertainment Book Gold Card
CACAO ST KILDA TEMPTATIONS NEW
...temptations, temptations at Cacao St Kilda with Ned...
- do you understand? you can never have it!
- just look at it!
- why the hell did you buy it then????
- well, the photos are turning out to be nice...
- right! just this...
...temptations, temptations at Cacao St Kilda with Ned...
- do you understand? you can never have it!
- just look at it!
- why the hell did you buy it then????
- well, the photos are turning out to be nice...
- right! just this...
SNOWSTORM IN THE PLATE
OR FOUR LITTLE SWEDES AND ENOKI MUSHROOMS SOUP NEW
there is a very old slavic-Russian tale that tells you what happens with the big swede (turnip)... the tale starts like this:
"Grandpa planted a swede. The swede grew bigger and bigger. Grandpa came to pick the swede, pulled and pulled but couldn't pull it up!.." You really need to read the tale till the very end to understand that you simply can not do anything in Russia without a dog, a cat and a mouse being involved in the process... also there are some other same fairy tale versions when they did not call a mouse but went to sleep instead but the little nasty animal came over and ate their swede with no crumbs left...
I decided not to risk it with the big one especially the tale ending was unpredictable and the current weather does not seem to match the good crop so i decided to try four small swedes instead... logical - no, but i am a woman , so i am allowed not to be logical!
the background music because of the melbourne cold weather is: "Snowstorm" by Zhenya Lyubich.
Need:
4 small swedes (yellow and white)
2 small white onions
celery
2/3 of one parsnip
1-2 chantenay carrots (small and sweet)
300g of enoki mushrooms
1 table spoon of olive oil (i used basil insufed oil)
1 tomato
1/2 hot green chili
4 cloves of garlic
green coriander
a handfull of silverbeet for color
4 kipfler potatos
bay leaf
herbs
no-salt salt (just spices)
OR FOUR LITTLE SWEDES AND ENOKI MUSHROOMS SOUP NEW
there is a very old slavic-Russian tale that tells you what happens with the big swede (turnip)... the tale starts like this:
"Grandpa planted a swede. The swede grew bigger and bigger. Grandpa came to pick the swede, pulled and pulled but couldn't pull it up!.." You really need to read the tale till the very end to understand that you simply can not do anything in Russia without a dog, a cat and a mouse being involved in the process... also there are some other same fairy tale versions when they did not call a mouse but went to sleep instead but the little nasty animal came over and ate their swede with no crumbs left...
I decided not to risk it with the big one especially the tale ending was unpredictable and the current weather does not seem to match the good crop so i decided to try four small swedes instead... logical - no, but i am a woman , so i am allowed not to be logical!
the background music because of the melbourne cold weather is: "Snowstorm" by Zhenya Lyubich.
Need:
4 small swedes (yellow and white)
2 small white onions
celery
2/3 of one parsnip
1-2 chantenay carrots (small and sweet)
300g of enoki mushrooms
1 table spoon of olive oil (i used basil insufed oil)
1 tomato
1/2 hot green chili
4 cloves of garlic
green coriander
a handfull of silverbeet for color
4 kipfler potatos
bay leaf
herbs
no-salt salt (just spices)
Do:
finely chop the vegetables into thin pieces (1-2 mm in width) [note i never skin my veggies to keep the most sweet parts - under the skin, it makes your soup to taste different - not that plain but flavorsome)
place the veggies into the pot adding 1 table spoon of oil in there beforehand.
add boiling water to cover the veggies and wait till the soup starts to boil.
take it off the stove immediately after the boiling.
use fresh parsley and vietnamese mint for plate decoration when serving.
the decorations are very fragrant and give this final flavor note to the soup.
serve with sesame linguette
The soup turned out to be very tender and delicate - may be because of the song...
finely chop the vegetables into thin pieces (1-2 mm in width) [note i never skin my veggies to keep the most sweet parts - under the skin, it makes your soup to taste different - not that plain but flavorsome)
place the veggies into the pot adding 1 table spoon of oil in there beforehand.
add boiling water to cover the veggies and wait till the soup starts to boil.
take it off the stove immediately after the boiling.
use fresh parsley and vietnamese mint for plate decoration when serving.
the decorations are very fragrant and give this final flavor note to the soup.
serve with sesame linguette
The soup turned out to be very tender and delicate - may be because of the song...
I-BLENDITSPLENDID and CALL ME "PLEASE" TWO SNACK PLATTERS NEW
let's indulge us today...sunday:
first composition is called: "i-blenditsplendid" and it's devoted to evelina bledans (russian: эвелина бледанс) the first woman whose surname and profession match - as some famous people say...
what do we have here? -
1. strawberry and cherry blended separately and arranged in layers topped with blueberry yogurt
french cheese selection (simon johnson warehouse sale in port mellbourne and 2 hours in below-any-possible-degrees weather without Yoshi Lis who has chosen not to wake up at 6 am for some reason - yes, i was lucky to get them for a fraction of their usual scary-your-eyes-pop-slowly price):
truffetto apparently with truffles - well there are some black things there - let's say they are what they are...
occalli testun di barolo cheese - the one covered with some berries (black currant? no idea...)
goat lingot de chevre du pelussin - undescribable taste of 100000 goats
with all-british smoked cheese crackers with dorset red (grate britain) on the side
well it was blended and it was splendid
second platter:
2. parmesan grissini (elementi for croo... sorry.. for cooks)
avocado as you find it naturally
parsley fresh from the cold and frozen garden
chili and garlic butter prawns
i call this dish "call me "please" " and this dish is devoted to ashish (hussain) my SP good friend who called for the whole day yesterday to catch up with me with his good news... finally we talked at 6pm :)
black label brandy and some spanish red wine is used for decoration only as we are way too boring and we do not drink alcohol not because we are sick, jewish or religious but just as my other friend says "BECAUSE WE CAN"... here photos will go:
let's indulge us today...sunday:
first composition is called: "i-blenditsplendid" and it's devoted to evelina bledans (russian: эвелина бледанс) the first woman whose surname and profession match - as some famous people say...
what do we have here? -
1. strawberry and cherry blended separately and arranged in layers topped with blueberry yogurt
french cheese selection (simon johnson warehouse sale in port mellbourne and 2 hours in below-any-possible-degrees weather without Yoshi Lis who has chosen not to wake up at 6 am for some reason - yes, i was lucky to get them for a fraction of their usual scary-your-eyes-pop-slowly price):
truffetto apparently with truffles - well there are some black things there - let's say they are what they are...
occalli testun di barolo cheese - the one covered with some berries (black currant? no idea...)
goat lingot de chevre du pelussin - undescribable taste of 100000 goats
with all-british smoked cheese crackers with dorset red (grate britain) on the side
well it was blended and it was splendid
second platter:
2. parmesan grissini (elementi for croo... sorry.. for cooks)
avocado as you find it naturally
parsley fresh from the cold and frozen garden
chili and garlic butter prawns
i call this dish "call me "please" " and this dish is devoted to ashish (hussain) my SP good friend who called for the whole day yesterday to catch up with me with his good news... finally we talked at 6pm :)
black label brandy and some spanish red wine is used for decoration only as we are way too boring and we do not drink alcohol not because we are sick, jewish or religious but just as my other friend says "BECAUSE WE CAN"... here photos will go:
ENTERTAINMENT BOOK SPECIAL NEW
this is probably one of our favourite places in Melbourne. Surrounded by beautiful mountains located in the heart of Dandenong Olinda Tea House is a perfect place to enjoy such a sunny day after a morning mountain walk: it is so peaceful in the gardens full of native birds. Olinda Tea House offers modern australian cuisine prepared from local and organic ingredients and high teas for breakfast and lunch.
We have chosen from mains
confit duck leg with braised puy lentils and salad with pear, rocket and blue cheese with crunchy roasted hazelnuts
ramp of lamb with broad bean, young green peas, mint and fetta salad with rosemary roasted kipflet potatoes on the side
one long black and one cappuccino with bikkies on the side
superb and very delish and fresh food with lots of different flavours and unexpected taste surprises indeed...
cost: $39 with Entertainment Book vouchers
Rate: 10/10 (still keep it in our favourite books)
this is probably one of our favourite places in Melbourne. Surrounded by beautiful mountains located in the heart of Dandenong Olinda Tea House is a perfect place to enjoy such a sunny day after a morning mountain walk: it is so peaceful in the gardens full of native birds. Olinda Tea House offers modern australian cuisine prepared from local and organic ingredients and high teas for breakfast and lunch.
We have chosen from mains
confit duck leg with braised puy lentils and salad with pear, rocket and blue cheese with crunchy roasted hazelnuts
ramp of lamb with broad bean, young green peas, mint and fetta salad with rosemary roasted kipflet potatoes on the side
one long black and one cappuccino with bikkies on the side
superb and very delish and fresh food with lots of different flavours and unexpected taste surprises indeed...
cost: $39 with Entertainment Book vouchers
Rate: 10/10 (still keep it in our favourite books)
NM: TABLE SETTING ETIQUETTE NEW
How many times you went to a restaurant and you did not know where to start from?.. I mean I always know what to say... almost… unless I am totally lost in the other worlds... but what I mean is you did not know what fork to take first, what knife should go last etc...
Just let's admit it - we are a bit messy when it comes to fine dinning... and I met only a couple of friends who really knew how to do it the right way and one of them studied the subject of “fine dinning and table etiquette” (WTH!!!) at
Moscow State Institute of International Relations and she, a future russian diplomat, was confused more with knives and forks than with possibilities of seeing a naked ambassador of Paraguay (the latter was just an example).
Let's do it? Let us teach us (so to speak) how and what.
The complex PICTURE goes first as usual... this is for more confusion in your heads as if you did not see it live you still have no hope in heaven... as you know all things work very well in theory and by definition but for some reason they do not work in practical applications...
How many times you went to a restaurant and you did not know where to start from?.. I mean I always know what to say... almost… unless I am totally lost in the other worlds... but what I mean is you did not know what fork to take first, what knife should go last etc...
Just let's admit it - we are a bit messy when it comes to fine dinning... and I met only a couple of friends who really knew how to do it the right way and one of them studied the subject of “fine dinning and table etiquette” (WTH!!!) at
Moscow State Institute of International Relations and she, a future russian diplomat, was confused more with knives and forks than with possibilities of seeing a naked ambassador of Paraguay (the latter was just an example).
Let's do it? Let us teach us (so to speak) how and what.
The complex PICTURE goes first as usual... this is for more confusion in your heads as if you did not see it live you still have no hope in heaven... as you know all things work very well in theory and by definition but for some reason they do not work in practical applications...
hey, now i know what this small fork is for in our table cutlery set in the wedding present... and i thought it was for blackberries (cos it was small)... now all calamari in the world got very upset with me...
if you're interested in chopstick etiquette, then next time I will tell you about Japanese chopsticks etiquette
if you're interested in chopstick etiquette, then next time I will tell you about Japanese chopsticks etiquette
NM: Sweet Potatoes and Mushrooms Soup NEW
Need:
2 medium size sweet potatoes
4 small white onions
celery green parts
1 parsnip
1 carrot
200g of champignons mushrooms
2 table spoons of olive oil (i used fragrant oil)
one red spanish onion
1 tomato
1/2 hot red chili pepper
1 small swedish (used instead of white potatoes)
4 cloves of garlic
green coriander
cumming seeds
no-salt salt (just spices)
Do:
place all the vegetables in the pot add 1 table spoon of oil. (note that the sequence of vegetables ending up in your pot should be color coordinated: white vegetables should go first (garlic, parsnip etc), then red to follow (except tomatoes), orange, yellow, green should go at the end (together with tomatoes) as the softest and needing less cooking time. tomatoes also prevent the other vegetables from being cooked properly due to their acidity so they go last for flavour and taste. add salt and spices.
add boiling water to the pot to cover the veggies and wait till the soup starts to boil. take it off the stove immediately and place it in the blender. when the blending process is completed, pour the soup to the original pot, place the pot on the heat again till the soup starts to boil again. cook the mushrooms separately in the remaining 1 tbl spoon of oil. add the mushrooms as a fine decoration when serving. serve with crackers and garden greens (I forgot mine on the photo :o)))
Need:
2 medium size sweet potatoes
4 small white onions
celery green parts
1 parsnip
1 carrot
200g of champignons mushrooms
2 table spoons of olive oil (i used fragrant oil)
one red spanish onion
1 tomato
1/2 hot red chili pepper
1 small swedish (used instead of white potatoes)
4 cloves of garlic
green coriander
cumming seeds
no-salt salt (just spices)
Do:
place all the vegetables in the pot add 1 table spoon of oil. (note that the sequence of vegetables ending up in your pot should be color coordinated: white vegetables should go first (garlic, parsnip etc), then red to follow (except tomatoes), orange, yellow, green should go at the end (together with tomatoes) as the softest and needing less cooking time. tomatoes also prevent the other vegetables from being cooked properly due to their acidity so they go last for flavour and taste. add salt and spices.
add boiling water to the pot to cover the veggies and wait till the soup starts to boil. take it off the stove immediately and place it in the blender. when the blending process is completed, pour the soup to the original pot, place the pot on the heat again till the soup starts to boil again. cook the mushrooms separately in the remaining 1 tbl spoon of oil. add the mushrooms as a fine decoration when serving. serve with crackers and garden greens (I forgot mine on the photo :o)))
ENTERTAINMENT BOOK SPECIAL NEW
Chapelli's in South Yarra is probably the place we keep visiting for the last 12 years. they do not change, they are more on a classical side, very quiet if you need to discuss something private, cozy and very convenient parking-wise neglecting Friday-night-after-work-rush and overall Chapel Street busy-ness...
Chapelli's are always fresh to the maximum freshness can be; the food is full of flavor and of a very high good quality.
We ordered:
scotch fillet with mushroom sauce and potato home made cake
moroccan lamb and very richly decorated garden salad
cost: $29.90 for two with Entertainment Book voucher
good service
enjoyment: 100%
Chapelli's in South Yarra is probably the place we keep visiting for the last 12 years. they do not change, they are more on a classical side, very quiet if you need to discuss something private, cozy and very convenient parking-wise neglecting Friday-night-after-work-rush and overall Chapel Street busy-ness...
Chapelli's are always fresh to the maximum freshness can be; the food is full of flavor and of a very high good quality.
We ordered:
scotch fillet with mushroom sauce and potato home made cake
moroccan lamb and very richly decorated garden salad
cost: $29.90 for two with Entertainment Book voucher
good service
enjoyment: 100%
NM: Indian Calamari Steaks and Garden Salad NEW
Need:
2 pieces of fresh calamari
no-salt salt
indian spices
olive oil
for salad:
assorted green leaves mix
red radish
cornishons
spring onion
hot chili turkish style
green bell pepper
avocado halved and stuffed with blue cheese
no dressing
Do:
place calamari steaks on a hot frying pan sprinkled with a bit of olive oil
fry on one side till its ready and turn around on the other side
fry till the other side is ready
spice and no-salt your steak
decorate the plate with green salad and vegetable pieces
place the calamari on the side
enjoy your meal!
Need:
2 pieces of fresh calamari
no-salt salt
indian spices
olive oil
for salad:
assorted green leaves mix
red radish
cornishons
spring onion
hot chili turkish style
green bell pepper
avocado halved and stuffed with blue cheese
no dressing
Do:
place calamari steaks on a hot frying pan sprinkled with a bit of olive oil
fry on one side till its ready and turn around on the other side
fry till the other side is ready
spice and no-salt your steak
decorate the plate with green salad and vegetable pieces
place the calamari on the side
enjoy your meal!
COOK BOOKS NEW
alex got a huge present from herald sun yesterday - $100 weekly times classics cooking book. i bet i will never open it in the kitchen but it looks sooo impressive. there was only one book i went through from the first to the last page in cooking, we bought it in san francisco - called the 'ultimate healthy eating cookbook' by anne sheasby - the book is almost falling apart - new recipe every day it was that year or more. their recipes are fantastic - never got mistaken in 400+ days - 400+ recipes. just some books are supposed to be dirty and covered with your fingerprints but loved adore-ably - but some will just stay clean on your shelves, good looking on the surface and not bad on the inside, but you never taste, test and cook them - the dish is only the NEED-ingredients and the DO-method you see - just like some people you meet on your journey... :) my cooking thoughts...
alex got a huge present from herald sun yesterday - $100 weekly times classics cooking book. i bet i will never open it in the kitchen but it looks sooo impressive. there was only one book i went through from the first to the last page in cooking, we bought it in san francisco - called the 'ultimate healthy eating cookbook' by anne sheasby - the book is almost falling apart - new recipe every day it was that year or more. their recipes are fantastic - never got mistaken in 400+ days - 400+ recipes. just some books are supposed to be dirty and covered with your fingerprints but loved adore-ably - but some will just stay clean on your shelves, good looking on the surface and not bad on the inside, but you never taste, test and cook them - the dish is only the NEED-ingredients and the DO-method you see - just like some people you meet on your journey... :) my cooking thoughts...
Masha M's home made bread NEW
"I made a bread. This is how God must feel when he makes bread..." MM
"I made a bread. This is how God must feel when he makes bread..." MM
NM: CABBAGE SALAD with CRANBERRIES NO-STYLE NEW
i tried to copy Sergei's r recipe today with some variations on the main theme. this is what i got - i swear i did not put any music on - no hands tricks etc - just had this esso esso tune in my head... was it enough? no? the taste is not the same (well, i expected it so i did not get frustrated...):
ingredients
this time: cabbage left overs (including the cabbage core),
spanish red lady-fingers onion,
carrots,
parsley/young garlic shoots/basil (all from the garden),
red radish,
cranberries (please do not kill me, chef!),
spring onion,
hot chili orange/green pepper (turkish style),
white vinegar (we ran out of any other healthier ones sorry),
olive oil (not cold pressed which made me upset as the bottle was green color - i was tricked by some very smart sellers),
no-salt salt,
fennel green parts,
green capsicum - that's it! the photos:
i tried to copy Sergei's r recipe today with some variations on the main theme. this is what i got - i swear i did not put any music on - no hands tricks etc - just had this esso esso tune in my head... was it enough? no? the taste is not the same (well, i expected it so i did not get frustrated...):
ingredients
this time: cabbage left overs (including the cabbage core),
spanish red lady-fingers onion,
carrots,
parsley/young garlic shoots/basil (all from the garden),
red radish,
cranberries (please do not kill me, chef!),
spring onion,
hot chili orange/green pepper (turkish style),
white vinegar (we ran out of any other healthier ones sorry),
olive oil (not cold pressed which made me upset as the bottle was green color - i was tricked by some very smart sellers),
no-salt salt,
fennel green parts,
green capsicum - that's it! the photos:
Sergey Sulima: CABBAGE & POMEGRANATE SALSA-STYLE SALAD NEW
(serves 8 as a side)
NEED:
1/2 head of white cabbage, outer leaves removed and shredded finely
1 good handful of dried cranberries
1 lemon, juiced or red wine vinegar
3 tsp olive oil
no-salt salt
spanish spice
turkish spice
fennel soft parts (leaves) (a handful)
coriander green (a handful)
finely sliced 1 carrot
hot long turkish orange chilly pepper
ladyfinger red spanish onion
1 tsp parsley (fresh if you have it)
pomegranate berries
spring onion
Note: all the additional ingredients apart from main cabbage are optional and we use them accordingly to their fridge availability (some of them can be changed to red capsicum or cranberries for example – for red highlights or you can substitute spring opinion for cucumber etc (use your imagination for colors and different taste please)
DO:
1. prepare yourself by hands washing, putting on an apron that says: "ALWAYS FRESH". accept the compliments that you really look better than Manu. yes, and you cook definitely better...
2. select the music: SALSA/ Latino will do it to put you in the right mood. the girl(s) should pre-occupy herself(themselves) with a light drink or helping you out with less-important tasks (like dish-washing, right knife selecting, cutting board choosing, additional ingredients gathering-from-the-fridge using technique called: whata-evera-is-there). remember - you are the king of the dish - you know how and what. YOU are the CHEF!
3. explain the process to the camera-man - he will put the music over it anyway. hands movements and gestures following the music are important
4. engage in the meditation completely - be one with your music and with the food your prepare
5. shred everything you have on the table... toss cabbage and the rest of the ingredients with the lemon juice and olive oil until well covered. Season to taste and add the parsley/coriander/pomegranate.
6. suggest to add this or that. tell her that cherries are not acceptable in this salad because YOU are the CHEF so you KNOW!
7. have a drink
8. let marinade in the fridge for at least an hour before serving. the recipe is very simple but requires skills, love and passion in cabbage shredding and mixing is very important too. we did not actually leave it for marinating – it was good fresh and we had it for dinner on its own, Sergei had it with meatballs.
9. turn the music up, uP, UP... that good! vous a la!
10. accept all the compliments that come your way in zen manner: with a light and mysterious smile...
NOTE: Sergei has been making this salad for the last 10 years (of course they were all different cabbage salads). As it is a rare gift - for an actor, IT specialist, a poet, a musician - all in one to cook well we decided to make a historical movie - at least this is h=the first trial and we promise to do better next time... This famous dish we called salsa-style cabbage salad cos of the music we chosen.
Making movie - we had to change Sergei's nationality from Ukrainian to Italian (as Alex just made his chopping speed 2:1 from slow to fast)
BACKGROUND SONG: not Enrique Iglesias Bailamos as we wanted in the first place but Natalia Oreiro Esso Esso
Cooking is an Art like Dancing: always imagine your two hands are like two dancing partners and be sure to always make the right move (AL)
(serves 8 as a side)
NEED:
1/2 head of white cabbage, outer leaves removed and shredded finely
1 good handful of dried cranberries
1 lemon, juiced or red wine vinegar
3 tsp olive oil
no-salt salt
spanish spice
turkish spice
fennel soft parts (leaves) (a handful)
coriander green (a handful)
finely sliced 1 carrot
hot long turkish orange chilly pepper
ladyfinger red spanish onion
1 tsp parsley (fresh if you have it)
pomegranate berries
spring onion
Note: all the additional ingredients apart from main cabbage are optional and we use them accordingly to their fridge availability (some of them can be changed to red capsicum or cranberries for example – for red highlights or you can substitute spring opinion for cucumber etc (use your imagination for colors and different taste please)
DO:
1. prepare yourself by hands washing, putting on an apron that says: "ALWAYS FRESH". accept the compliments that you really look better than Manu. yes, and you cook definitely better...
2. select the music: SALSA/ Latino will do it to put you in the right mood. the girl(s) should pre-occupy herself(themselves) with a light drink or helping you out with less-important tasks (like dish-washing, right knife selecting, cutting board choosing, additional ingredients gathering-from-the-fridge using technique called: whata-evera-is-there). remember - you are the king of the dish - you know how and what. YOU are the CHEF!
3. explain the process to the camera-man - he will put the music over it anyway. hands movements and gestures following the music are important
4. engage in the meditation completely - be one with your music and with the food your prepare
5. shred everything you have on the table... toss cabbage and the rest of the ingredients with the lemon juice and olive oil until well covered. Season to taste and add the parsley/coriander/pomegranate.
6. suggest to add this or that. tell her that cherries are not acceptable in this salad because YOU are the CHEF so you KNOW!
7. have a drink
8. let marinade in the fridge for at least an hour before serving. the recipe is very simple but requires skills, love and passion in cabbage shredding and mixing is very important too. we did not actually leave it for marinating – it was good fresh and we had it for dinner on its own, Sergei had it with meatballs.
9. turn the music up, uP, UP... that good! vous a la!
10. accept all the compliments that come your way in zen manner: with a light and mysterious smile...
NOTE: Sergei has been making this salad for the last 10 years (of course they were all different cabbage salads). As it is a rare gift - for an actor, IT specialist, a poet, a musician - all in one to cook well we decided to make a historical movie - at least this is h=the first trial and we promise to do better next time... This famous dish we called salsa-style cabbage salad cos of the music we chosen.
Making movie - we had to change Sergei's nationality from Ukrainian to Italian (as Alex just made his chopping speed 2:1 from slow to fast)
BACKGROUND SONG: not Enrique Iglesias Bailamos as we wanted in the first place but Natalia Oreiro Esso Esso
Cooking is an Art like Dancing: always imagine your two hands are like two dancing partners and be sure to always make the right move (AL)
Let's Russian it today again!
Grenki Russian toasts recipe
Ingredients:
1 ea white bread loaf
1/2 cup milk
3 ea eggs
oil to fry
salt
Method:
Grenki is a wonderful item for breakfast. They can be served with jam, cheese or sausages. Slice a loaf. Beat up eggs with milk and salt. Heat oil in the pan and put well soaked in milk bread slices (30 c). Fry on every side until light brown. Sprinkle with cheese if there is.
NM: I usually do it with whole meal bread and no butter or oil - just hot frying pan
Grenki Russian toasts recipe
Ingredients:
1 ea white bread loaf
1/2 cup milk
3 ea eggs
oil to fry
salt
Method:
Grenki is a wonderful item for breakfast. They can be served with jam, cheese or sausages. Slice a loaf. Beat up eggs with milk and salt. Heat oil in the pan and put well soaked in milk bread slices (30 c). Fry on every side until light brown. Sprinkle with cheese if there is.
NM: I usually do it with whole meal bread and no butter or oil - just hot frying pan
Griby v Smetane (Mushrooms W/sour Cream) recipe
Ingredients:
6 tb Butter or margarine
1 onion, chopped
2 tb Flour
2 tb Milk
1 1/2 cup Sour cream
400g Mushrooms, sliced
3/4 ts Salt
1/4 ts Pepper
1/2 ts Paprika
Method:
Melted butter in a large skillet & saute onion till golden. Sprinkle with flour, add milk & 3/4 c sour cream while stirring. Bring just to a simmer, add sliced mushrooms, salt, pepper & paprika. Simmer covered for 5 mins. stirring occasionally. Stir in remaining sour cream, heat thoroughly while stirring constantly, & serve.
Ingredients:
6 tb Butter or margarine
1 onion, chopped
2 tb Flour
2 tb Milk
1 1/2 cup Sour cream
400g Mushrooms, sliced
3/4 ts Salt
1/4 ts Pepper
1/2 ts Paprika
Method:
Melted butter in a large skillet & saute onion till golden. Sprinkle with flour, add milk & 3/4 c sour cream while stirring. Bring just to a simmer, add sliced mushrooms, salt, pepper & paprika. Simmer covered for 5 mins. stirring occasionally. Stir in remaining sour cream, heat thoroughly while stirring constantly, & serve.
Hot Cabbage - Solyanka recipe
Ingredients:
I small cabbage head -shredded;
1/2 stick of butter -if unsalted, add salt 1/2 tsp;
1 small bunch of fresh dill - chopped finely;
2-3 cloves of garlic - chopped finely;
any meat leftovers you have including hams and sausages
2 small tomatoes
1 carrot
1 onion
Method:
Melt butter in the pot, add onion, carrots, cabbage and tomatoes; fry on medium heat until just become tender, do not overcook, add meats. Fry on high heat if there still juice and butter were not absorbed - stir often. Add dill and garlic, stir and take out of heat. You can also add tomato paste. The color of the salad is pleasantly light green. Very easy, fast, delicious and healthy!
Ingredients:
I small cabbage head -shredded;
1/2 stick of butter -if unsalted, add salt 1/2 tsp;
1 small bunch of fresh dill - chopped finely;
2-3 cloves of garlic - chopped finely;
any meat leftovers you have including hams and sausages
2 small tomatoes
1 carrot
1 onion
Method:
Melt butter in the pot, add onion, carrots, cabbage and tomatoes; fry on medium heat until just become tender, do not overcook, add meats. Fry on high heat if there still juice and butter were not absorbed - stir often. Add dill and garlic, stir and take out of heat. You can also add tomato paste. The color of the salad is pleasantly light green. Very easy, fast, delicious and healthy!
ENTERTAINMENT BOOK SPECIAL
oh god, what a mad night and what a pleasant treat! i still can not believe we got home safe and alive... 1.5 hours driving to Wild Oak in Olinda through friday traffic when GPS lost us and took us all around the area everywhere but not to the right spot. we got to the place ready to be executed by our friends who waited for us for an hour... but boy when you have psychic friends you do not need to explain anything what went wrong... :o) the meal was out of this world, all 6 of us were really impressed by the main kitchen and the jazz musicians were on the top...
mains
Slow cooked confit duck leg with caramelised carrot puree and red currant jus
Sous vide wagyu oyster blade with potato puree and rich mushroom jus
Pan seared Kangaroo Fillet with native spice dukkah, parsnip tartlet and roasted fig jus
Risotto of exotic mushrooms and yarra valley goats cheese finished with truffle scented oil and italian parmigiano
Crispy grilled salmon with mash and season vegetables
all french chef cooked to perfection
desert
Our homemade sticky date pudding with sweet date puree, pure thick cream and salted butterscotch
Our "bombe Alaska" vanilla pod ice-cream, raspberry and warm toasted meringue
sherry and cappuccinos
mains all: 10/10
deserts: 9/10
very friendly managers and the table service was terrific
we also had a chat with the Wild Oak celebrity chef Ben and his petite french wife who turned to be an advanced yoga and meditation classes teacher and was so nice and open to speak with us. Ned even asked her to touch his crystal which he does not usually allow anyone to do.
Cost for two of us with Entertainment Book voucher only $42 for duck and kangaroo steak plus two coffees
the way back was a real disaster compared to the way to Wild Oak because of the storm and the roads flooded, but the "passenger" warm songs were on and Valya was there with her love, and Ned was not nervous anymore and i was very grateful for them liking my todays favorite singer... we even re-played some songs... it's so nice to have friends who deeply feel the good poetry and understand the high level of the performer and his music... thunderstorm and water was everywhere but the mood was an absolute magic in the car!
oh god, what a mad night and what a pleasant treat! i still can not believe we got home safe and alive... 1.5 hours driving to Wild Oak in Olinda through friday traffic when GPS lost us and took us all around the area everywhere but not to the right spot. we got to the place ready to be executed by our friends who waited for us for an hour... but boy when you have psychic friends you do not need to explain anything what went wrong... :o) the meal was out of this world, all 6 of us were really impressed by the main kitchen and the jazz musicians were on the top...
mains
Slow cooked confit duck leg with caramelised carrot puree and red currant jus
Sous vide wagyu oyster blade with potato puree and rich mushroom jus
Pan seared Kangaroo Fillet with native spice dukkah, parsnip tartlet and roasted fig jus
Risotto of exotic mushrooms and yarra valley goats cheese finished with truffle scented oil and italian parmigiano
Crispy grilled salmon with mash and season vegetables
all french chef cooked to perfection
desert
Our homemade sticky date pudding with sweet date puree, pure thick cream and salted butterscotch
Our "bombe Alaska" vanilla pod ice-cream, raspberry and warm toasted meringue
sherry and cappuccinos
mains all: 10/10
deserts: 9/10
very friendly managers and the table service was terrific
we also had a chat with the Wild Oak celebrity chef Ben and his petite french wife who turned to be an advanced yoga and meditation classes teacher and was so nice and open to speak with us. Ned even asked her to touch his crystal which he does not usually allow anyone to do.
Cost for two of us with Entertainment Book voucher only $42 for duck and kangaroo steak plus two coffees
the way back was a real disaster compared to the way to Wild Oak because of the storm and the roads flooded, but the "passenger" warm songs were on and Valya was there with her love, and Ned was not nervous anymore and i was very grateful for them liking my todays favorite singer... we even re-played some songs... it's so nice to have friends who deeply feel the good poetry and understand the high level of the performer and his music... thunderstorm and water was everywhere but the mood was an absolute magic in the car!
NM: PRAWN AND RAW VEGGIES SALAD
prawns with raw veggies salad
salad: fennel, lettuce, corn, carrots plus spanish spice seasoning, no salt
european cornichons and semi-sun dried tomatoes for decoration
prawns cooked with spanish spices
all mixed randomly, no seasoning
sorry not the best photos today as i did not select the plate correctly... and some lemon was missing tbh
prawns with raw veggies salad
salad: fennel, lettuce, corn, carrots plus spanish spice seasoning, no salt
european cornichons and semi-sun dried tomatoes for decoration
prawns cooked with spanish spices
all mixed randomly, no seasoning
sorry not the best photos today as i did not select the plate correctly... and some lemon was missing tbh
ENTERTAINMENT BOOK SPECIAL
Palate Restaurant and Bar , Prahran (breakfast all day and delicious lunches from 12pm).
Today we had chicken parma, chips, garden salad and some sauces varieties (Ned's lunch) and I had grilled salmon with sweet potatoes mash, lemon and asparagus. I am really sensitive to water some restaurants and cafes serve. Their water was sparkling clean and very tasty - the guys probably use good quality filters and very clean bottles to serve it in. Total cost: $22 for two dishes with Entertainment Book voucher. Total pleasure [with Ned chit-chatting too much and some of his food strangely starting to travel landing into my plate despite all my no-no-s] + good service: 9/10.
Palate Restaurant and Bar , Prahran (breakfast all day and delicious lunches from 12pm).
Today we had chicken parma, chips, garden salad and some sauces varieties (Ned's lunch) and I had grilled salmon with sweet potatoes mash, lemon and asparagus. I am really sensitive to water some restaurants and cafes serve. Their water was sparkling clean and very tasty - the guys probably use good quality filters and very clean bottles to serve it in. Total cost: $22 for two dishes with Entertainment Book voucher. Total pleasure [with Ned chit-chatting too much and some of his food strangely starting to travel landing into my plate despite all my no-no-s] + good service: 9/10.
NO NAME DISH (NM)
lunchy special: turkey cutlet with Souk Harissa (Moroccan Hot Pepper Sauce), eggplant, spanish spice and no-salt salt (all combined and home made) plus a raw veggies salad: green beans, broccoli flowers, carrots, three colors mini-capsicums (orange, red, yellow), spring onion, celery and purple cauliflower - all finely chopped with no dressing. on the side: rye bread and black olive paste:
lunchy special: turkey cutlet with Souk Harissa (Moroccan Hot Pepper Sauce), eggplant, spanish spice and no-salt salt (all combined and home made) plus a raw veggies salad: green beans, broccoli flowers, carrots, three colors mini-capsicums (orange, red, yellow), spring onion, celery and purple cauliflower - all finely chopped with no dressing. on the side: rye bread and black olive paste:
ENTERTAINMENT BOOK SPECIAL
last night we made a present for ourselves again and went to Hollyhock restaurant in Port Melbourne. We are promoting the sale of Entertainment Books and will be trying out some new places soon... Dinner: garden salad and spicy calmary plus scotch fillet, mash and mushroom sauce. Price for dinner $36.00 (with the Entertainment Book $45 voucher they offer for this place). The music was very nice and romantic. The food was OK. Too much of it actually as Alex was struggling again through one and a half meal... Sorry as the photos did not turn up of a really good quality - the lights were too dim, but the atmosphere was very intimate and pleasant.
last night we made a present for ourselves again and went to Hollyhock restaurant in Port Melbourne. We are promoting the sale of Entertainment Books and will be trying out some new places soon... Dinner: garden salad and spicy calmary plus scotch fillet, mash and mushroom sauce. Price for dinner $36.00 (with the Entertainment Book $45 voucher they offer for this place). The music was very nice and romantic. The food was OK. Too much of it actually as Alex was struggling again through one and a half meal... Sorry as the photos did not turn up of a really good quality - the lights were too dim, but the atmosphere was very intimate and pleasant.
NM : MUSIC OF JUN MIYAKE SOUP
http://junmiyake.com/
I called it like this because it is like Jun Miyake music - lots of ingredients (music instruments) combined from all over the world, making the taste (the music) unpredictable, beautiful, surprising and unique. I should have cooked it having this music on the background like our friend Sergei does when he makes his cabbage salads. His salads turn up all different taste depending on the mood of the music he plays on the background.
But we should remember this: vegetables you cook with are alive, they hear you, they know who you are, they connect with you to provide you with the best they have in them. Your vegetables become your lovers for the time you cook the food. Cooking and preparations to food making is like a prelude, like a foreplay to the main act: love making aka tasting food.
I realised this after a 40-days-only-water-fast at the end of which i first tried some 100ml of fresh celery juice diluted with water and later on there were some apple juices and vegetable soups as you need to spend some time (40 days more on a very light food). These fruit and vegetables I had in my first days were dancing on my tongue telling me the stories of where they came from, who picked them up, about the winds and the rains they felt on their skin and the lonely starry nights and bright sunny days they went through; and they were falling in love with my body becoming one with them. This can only be experienced - not made up story... At that time I suddenly realised that these fruit are alive like us just they exist on a different plane and we do not understand their language. They speak but we do not listen to them.
So we know that now let's treat our food with respect as you treat your lovers. Let's go back to our Jun Miyake Music Soup:
Ingredients:
white onion
carrot
broccoli
white swedish (same as yellow but the color)
celery green parts
parsnip
spring onion
corn cobs
olive oil
coconut milk
curry powder (very good quality one)
tomato
potatoes skin on
beans (better fresh but i had baked in the can)
tomato sauce
mexican spices
no-salt salt
whole lemon (skin on)
vietnamese mint
fresh parsley
garlic skin on
yellow, orange and red capsicums
Note: I never peel my vegetables leaving skin on as it contains more nutrients than the inside of the veggies. All the vegetables are finely cut in cubes and other geometrical shapes - the smaller you cube them the better.
There is a color art in cooking for you too.
White veggies go first to the pot with hot olive oil (no water please) (white onion, garlic, swedish, potatoes), yellow (lemon etc), orange (carrots, capsicums etc), red (tomatoes), green veggies and I am finishing with adding baked beans, boiling water and coconut milk ,spices and no-salt - at the end of the composition. The master piece is done but it has to stay on the stove for about 1-2 hours to get all the flavours released into the water.... oh god it is sooooo delish... Jun Miyake should be proud of his music and me.
http://www.youtube.com/watch?v=ZlP3VfCFnrU (put up track two)
ARVO beer bottle featured produced by Casella Wine was given to us as a present by Casella Wine company to try.
http://junmiyake.com/
I called it like this because it is like Jun Miyake music - lots of ingredients (music instruments) combined from all over the world, making the taste (the music) unpredictable, beautiful, surprising and unique. I should have cooked it having this music on the background like our friend Sergei does when he makes his cabbage salads. His salads turn up all different taste depending on the mood of the music he plays on the background.
But we should remember this: vegetables you cook with are alive, they hear you, they know who you are, they connect with you to provide you with the best they have in them. Your vegetables become your lovers for the time you cook the food. Cooking and preparations to food making is like a prelude, like a foreplay to the main act: love making aka tasting food.
I realised this after a 40-days-only-water-fast at the end of which i first tried some 100ml of fresh celery juice diluted with water and later on there were some apple juices and vegetable soups as you need to spend some time (40 days more on a very light food). These fruit and vegetables I had in my first days were dancing on my tongue telling me the stories of where they came from, who picked them up, about the winds and the rains they felt on their skin and the lonely starry nights and bright sunny days they went through; and they were falling in love with my body becoming one with them. This can only be experienced - not made up story... At that time I suddenly realised that these fruit are alive like us just they exist on a different plane and we do not understand their language. They speak but we do not listen to them.
So we know that now let's treat our food with respect as you treat your lovers. Let's go back to our Jun Miyake Music Soup:
Ingredients:
white onion
carrot
broccoli
white swedish (same as yellow but the color)
celery green parts
parsnip
spring onion
corn cobs
olive oil
coconut milk
curry powder (very good quality one)
tomato
potatoes skin on
beans (better fresh but i had baked in the can)
tomato sauce
mexican spices
no-salt salt
whole lemon (skin on)
vietnamese mint
fresh parsley
garlic skin on
yellow, orange and red capsicums
Note: I never peel my vegetables leaving skin on as it contains more nutrients than the inside of the veggies. All the vegetables are finely cut in cubes and other geometrical shapes - the smaller you cube them the better.
There is a color art in cooking for you too.
White veggies go first to the pot with hot olive oil (no water please) (white onion, garlic, swedish, potatoes), yellow (lemon etc), orange (carrots, capsicums etc), red (tomatoes), green veggies and I am finishing with adding baked beans, boiling water and coconut milk ,spices and no-salt - at the end of the composition. The master piece is done but it has to stay on the stove for about 1-2 hours to get all the flavours released into the water.... oh god it is sooooo delish... Jun Miyake should be proud of his music and me.
http://www.youtube.com/watch?v=ZlP3VfCFnrU (put up track two)
ARVO beer bottle featured produced by Casella Wine was given to us as a present by Casella Wine company to try.
Masha Marchev's
Masha's cooking rocks as she is soooo inventive. This is gin's cured trout for you.
Hendrick’s gin-cured trout with buttermilk blini
Serves 8
Cooking Time Prep time 40 mins, cook 15 mins (plus curing, proving)
100 gm sea salt flakes
100 gm caster sugar
100 ml Hendrick’s gin (see note)
Finely grated rind of 2 lemons, plus lemon wedges to serve
1 side of ocean trout (about 1.1kg), pin-boned, skin on
¼ cup (loosely packed) each mint and
flat-leaf parsley, finely chopped
Buttermilk blini
125 gm plain flour
40 gm buckwheat flour (see note)
5 gm dried yeast
175 ml milk
2 eggs,
separated
150 ml buttermilk
2 tbsp finely chopped flat-leaf parsley
25 gm butter, coarsely chopped
Masha's cooking rocks as she is soooo inventive. This is gin's cured trout for you.
Hendrick’s gin-cured trout with buttermilk blini
Serves 8
Cooking Time Prep time 40 mins, cook 15 mins (plus curing, proving)
100 gm sea salt flakes
100 gm caster sugar
100 ml Hendrick’s gin (see note)
Finely grated rind of 2 lemons, plus lemon wedges to serve
1 side of ocean trout (about 1.1kg), pin-boned, skin on
¼ cup (loosely packed) each mint and
flat-leaf parsley, finely chopped
Buttermilk blini
125 gm plain flour
40 gm buckwheat flour (see note)
5 gm dried yeast
175 ml milk
2 eggs,
separated
150 ml buttermilk
2 tbsp finely chopped flat-leaf parsley
25 gm butter, coarsely chopped
photos: Masha M 2013
Combine salt, sugar, gin and half the lemon rind in a bowl, stir to combine. Place a piece of plastic wrap longer than the trout fillet on a work bench and scatter a little salt mixture over plastic. Lay trout on top, pat remaining mixture onto flesh. Wrap and refrigerate, turning once, until lightly cured (8-10 hours). Wipe off salt mixture and liquid with absorbent paper, scatter over chopped herbs and remaining lemon rind, pat well into flesh, wrap with plastic wrap and refrigerate until required.2For buttermilk blini, sift flours into a large bowl, add yeast and a pinch of salt, stir to combine and form a well in the centre. Warm milk in a small saucepan over low heat until lukewarm, remove from heat, whisk in yolks, then add to flours and stir to combine. Add buttermilk and parsley, stir until a batter forms. Cover and set aside to prove (1 hour). Whisk eggwhite and a pinch of salt in a separate bowl until soft peaks form, gently fold through buttermilk mixture. Heat one-third of butter in a large non-stick frying pan over medium heat, add tablespoons of blini mixture and cook until bubbles form (2-3 minutes), turn, cook until golden (30 seconds), then remove from pan. Wipe out pan with absorbent paper and repeat with remaining butter and batter.3Thinly slice cured trout with a sharp knife and serve with buttermilk blini and lemon wedges.
Note Hendrick’s gin is available from select bottle shops. You can substitute another good-quality gin. Buckwheat flour is available from select health-food shops.
This recipe is from the November 2010 issue of Australian Gourmet Traveller.
Drink Suggestion Hendrick’s martini.
Combine salt, sugar, gin and half the lemon rind in a bowl, stir to combine. Place a piece of plastic wrap longer than the trout fillet on a work bench and scatter a little salt mixture over plastic. Lay trout on top, pat remaining mixture onto flesh. Wrap and refrigerate, turning once, until lightly cured (8-10 hours). Wipe off salt mixture and liquid with absorbent paper, scatter over chopped herbs and remaining lemon rind, pat well into flesh, wrap with plastic wrap and refrigerate until required.2For buttermilk blini, sift flours into a large bowl, add yeast and a pinch of salt, stir to combine and form a well in the centre. Warm milk in a small saucepan over low heat until lukewarm, remove from heat, whisk in yolks, then add to flours and stir to combine. Add buttermilk and parsley, stir until a batter forms. Cover and set aside to prove (1 hour). Whisk eggwhite and a pinch of salt in a separate bowl until soft peaks form, gently fold through buttermilk mixture. Heat one-third of butter in a large non-stick frying pan over medium heat, add tablespoons of blini mixture and cook until bubbles form (2-3 minutes), turn, cook until golden (30 seconds), then remove from pan. Wipe out pan with absorbent paper and repeat with remaining butter and batter.3Thinly slice cured trout with a sharp knife and serve with buttermilk blini and lemon wedges.
Note Hendrick’s gin is available from select bottle shops. You can substitute another good-quality gin. Buckwheat flour is available from select health-food shops.
This recipe is from the November 2010 issue of Australian Gourmet Traveller.
Drink Suggestion Hendrick’s martini.
ENTERTAINMENT BOOK SPECIAL
last night after running around and after probably more than a year staying away from restaurant foods we decided to make ourselves a small and unhealthy gift: beer battered fish and chips at SIENNA italian restaurant chapel street (using entertainment book voucher cost us less then $28 for two dinner - and we do not drink wine so was water only). i swear i did not eat chips - may be a couple yes - alex got the rest of them and i could not even finish the fish but had both lemons and greens - was too much oil for me in one go so alex was struggling through two meals :) but we liked it - such a nice place at night and very melbournian friday atmosphere:
last night after running around and after probably more than a year staying away from restaurant foods we decided to make ourselves a small and unhealthy gift: beer battered fish and chips at SIENNA italian restaurant chapel street (using entertainment book voucher cost us less then $28 for two dinner - and we do not drink wine so was water only). i swear i did not eat chips - may be a couple yes - alex got the rest of them and i could not even finish the fish but had both lemons and greens - was too much oil for me in one go so alex was struggling through two meals :) but we liked it - such a nice place at night and very melbournian friday atmosphere:
NM: lunch anyone?
Seafood stirfry
lunch: Asian veggies - bok choi, womboi, pak choi, tatsoi, carrots plus mussels with cream sauce plus love (unconditional) stir fry. on the side: vine sweet minicaps baby capsicums (red and orange), spring onions, parsley, marjoram, avocado and european mint flowers for decoration- no name dish:
Seafood stirfry
lunch: Asian veggies - bok choi, womboi, pak choi, tatsoi, carrots plus mussels with cream sauce plus love (unconditional) stir fry. on the side: vine sweet minicaps baby capsicums (red and orange), spring onions, parsley, marjoram, avocado and european mint flowers for decoration- no name dish:
NM: afternoon coffee with Milan's chicken and spinach and cheese bureks www.burek.net.au
NM: I tried to be creative for lunch experimenting with
young lambs heart with fresh vegetables:
eggplant
white and red onion
sweet potatoes
red hot chili
green beans
green papaya
whole garlic (skin on)
celery
fennel
cabbage heart
spices: no-salt salt, curry and vietnamese mint
the dish turned out to be absolutely delishon the side: quinoa bread
decoration: fresh garden parsley and flowers of european mint
young lambs heart with fresh vegetables:
eggplant
white and red onion
sweet potatoes
red hot chili
green beans
green papaya
whole garlic (skin on)
celery
fennel
cabbage heart
spices: no-salt salt, curry and vietnamese mint
the dish turned out to be absolutely delishon the side: quinoa bread
decoration: fresh garden parsley and flowers of european mint
NM: going slightly mad with colors... as green is so absurdly unattractive and absolutely and totally not looking engaging on the tea table... more like organically, naturally and smashing boring. Just right for my today's mood perhaps... On the table - the food is also very boring and disappointing to the eyes - green kiwi, some exotic pears, green paw-paw (savory, to eat with no-salt and pepper) and very sharp blue cheese, which is in fact - green), further on the way - green tea, bottle green cordial and some x-mas left-overs that I still did not open - cookies. I hope they are not green too... But the butterflies on the tea-pot, on the cookie-box and on the table look encouraging - better than all these foxes sneaking around... for sure... :o) Take a look:
NM: morning coffee set up this time - called 'let's lemon it':
let's lemon it this morning - Alex's breakfast and coffee is ready... but i guess Alex is not :(as he is a total Yoshi Lis today meaning sleeping in his den hibernating together with his surname... but woody allen is always there for me... well, take it this way: woody is jewish and he has a good, deep intellectual humor - worth spending time with for both reasons :). on the table: there are bureks from milan's factory - his yesterday's present for us; marzipans that took a form of fruit; hawthorn berries (eatable but grown in the city so not recommended for consumption); toffeed dry apples and pomegranates; common queensland bananas 'nd lemons; rhubarb and custard candies; ...wait - there is that cunning animal - a fox - can't get rid of them :) they are everywhere in this house... - and as italians say: 'let's si' - some pieces from our garden plus lemon butter cookies. oh, si, my fingerprints there too ... on the Fire Dancer peanuts for sure as i had them even before they were unsealed and definitely before they saw the light... woody? are you still there?.. (he is so devoted to me poor bugger :) ) .
let's lemon it this morning - Alex's breakfast and coffee is ready... but i guess Alex is not :(as he is a total Yoshi Lis today meaning sleeping in his den hibernating together with his surname... but woody allen is always there for me... well, take it this way: woody is jewish and he has a good, deep intellectual humor - worth spending time with for both reasons :). on the table: there are bureks from milan's factory - his yesterday's present for us; marzipans that took a form of fruit; hawthorn berries (eatable but grown in the city so not recommended for consumption); toffeed dry apples and pomegranates; common queensland bananas 'nd lemons; rhubarb and custard candies; ...wait - there is that cunning animal - a fox - can't get rid of them :) they are everywhere in this house... - and as italians say: 'let's si' - some pieces from our garden plus lemon butter cookies. oh, si, my fingerprints there too ... on the Fire Dancer peanuts for sure as i had them even before they were unsealed and definitely before they saw the light... woody? are you still there?.. (he is so devoted to me poor bugger :) ) .
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