TGIF CHAPEL STREET - ENTERTAINMENT BOOK SPECIAL NEW
we ordered grilled chicken breast, mash and vegetables. really liked the gentle and attentive service by the member staff - Rachel. Hope she will get some bonuses for Christmas - very nice and professional girl! Our two meals costed $31 for two (total saving with my dear Entertainment Book: $31)
LATE BREAKFAST NEW pita, eggs, salami, green capsicum, cherry tomatoes and spring onions:
SOME FIND THEM TWISTED NEW
bureks - cheese and spinach the same we had last Sunday at BION project shooting - just a bit twisted http://www.burek.net.au/
MY ALMOND MEAL SAVORY BREAD NEW
Need 2.5 cups of almond meal 8 XL eggs 8 table spoons of fresh milk 1 tea spoon of baking soda (plus one table spoon of lemon juice - mix with soda before adding it to almond meal) a pinch of no-salt-salt a table spoon of raw brown sugar 1/2 white onion a pinch of fresh oregano and fresh parsley a pinch of fennel seeds (to top the bread) Do mix all the ingredients together and place into the oven for 55min + possibly 20min on 180C
ENTERTAINMENT BOOK - MR BIANCO NEW
Rebecca Rumble from Entertainment Book Melbourne is inviting everyone to this event - this is a copy of Rebecca's email I just got in my inbox : "Hi Natasha, We have a “mEat your Sausage maker” event at Mister Biancohttp://www.misterbianco.com.au/ next Wednesday night in Kew – it’s a two course dinner with a sausage making demonstration, free flowing Dal Zotto wines, and a sausage making goodie bag to take home. It’s normally $95 but for Entertainment Members it’s only $80.
It looks like it’s going to be great fun, I’m going to be there (not that that makes it more fun) but there are still about 20 spots to fill that..
Book directly through Mister Bianco on 9853 6929 and on the night two lucky people will get the price of their ticket given back to them!
today I continue publishing the recipes from my childhood
Russian Cabbage Pie Need: 1 1/4 cups flour 1 teaspoon sugar 1 teaspoon salt 3 tablespoons butter 3 1/2 softened cream cheese 1 onion, peeled and chopped 1 small head cabbage, coarsely shredded dried basil or fresh basil, to taste dried marjoram or fresh marjoram or oregano, to taste salt and pepper, to taste 4 oz mushrooms, washed and sliced 4-5 hard-boiled eggs, sliced chopped fresh dill Do: Sift together flour with salt. Cut in butter, then 4 oz cream cheese. Roll out 2/3 of dough and line a 9-inch deep-dish pie dish. Roll out remaining pastry into a circle big enough to cover dish; chill. Grease a large skillet with butter. 6. Add onion and cabbage and at least 1/8 tsp (dried) or 1/2 tsp (fresh) of each herb. Sautee several minutes over medium heat, stirring constantly until cabbage is wilted, onions are soft; remove from pan. Spray skillet again and sautee mushrooms 5-6 minutes, stirring constantly. Spread other 4 oz cream cheese in the bottom of the pie shell. Arrange the eggs in a layer over the cream cheese. Sprinkle with a little dill, then cover with cabbage mixture, then a layer of the mushrooms. Cover with pastry circle, press crusts together tightly at the edges and flute with a fork. Cut a few short slashes in the top crust for steam to escape. Bake at 200°C 15 minutes. Turn temperature down to 180°C and bake 20-25 minutes until crust is light brown.
Russian Potato and Mushroom Croquettes Need: 7 potatoes 5 cup water 1 onion, peeled and chopped 400 g mushrooms 1 tsp oil 1 tbsp water 1 salt and pepper, to taste 1 cup flour 1 tbsp oil Do: Boil potatoes in water till tender. Drain and mash potatoes. In a separate pan, saute onions and mushrooms in oil and water over medium-high heat for three minutes. In a large bowl, mix mashed potatoes, sauteed onions and mushrooms, seasonings and flour together in a large bowl. Form croquettes. Heat oil in a large frying pan and fry croquettes over medium-high heat for 8 minutes on each side or until light brown. Serve with sour cream and chopped greens.
Stuffed zucchini This dish comes in handy when you are tired of your regular menu. From the first glance it does look complicated, but it is very easy to cook. Serve it with potatoes, pasta, or fresh bread. It is also great when served cold, so do not hesitate, make a bunch, and put leftovers into the fridge - a wonderful snack with a spoon of sour cream. Need: 3 large squashes (any type preferred, as long as it is about 2 inches or more in diameter). 2 large carrots. 2 medium size onions. 300g of any meat (I recommend 150 g of pork and 150g of beef). 1 large egg. Salt and pepper to taste. 2 table spoons of butter. 1/2 cup of sour cream. 2 table spoons of tomato paste.
Do: Cut the squash into 1 inch thick rings. Remove the seed part making the holes inside the squash rings. Rings should have 2 cm thick walls. Ground the meat or get the meat already grounded. Boil one of the carrots, ground it with one fresh onion, and mix it with grounded meat. Beat one egg into this mixture, add salt and pepper, and mix it til the mixture or stuffing is smooth. Fill the ring hole with obtained stuffing and put all the stuffed rings into a dip pot. Grate the second carrot and dice the second onion. Melt the butter in a dip pan. Roast grated carrot and diced onion. When they are browned add sour cream and tomato paste dissolved in 1/2 cup of hot water. Stir over the medium heat for about 5 minutes. Then pour the sauce into the pot with stuffed squash. Put the pot into 180C degrees oven for about 30 minutes or till the meat is fully browned. The time will vary since different meats require different time to cook through.
ENTERTAINMENT BOOK SPECIAL - LONDON TAVERN and BEAU MONDE INTERNATIONAL
Entertainment Book Melbourne special - I am publishing today two new places to go for lunch and fine dining (respectively): London Tavern Caulfield (lunch) andBeau Monde International Doncaster (fine dinning). Was really impressed by the latter - especially their service - (ex-Windsor-Hotel-team that was assigned to look after this place was very impressive: our table was served following the high european standards by Ian, the restaurant manager) will be also happy to give the Beau Monde International 10/10 for delicious, fresh and very good quality food. Photos and your savings with Entertainment Book:
London - Ned ordered chicken Kiev home made with chips and steamed vegetables. I ordered the same but with fresh raw salad. Bill - $30 for two, total saving: $30
Beau Monde International Alex ordered Grilled Black Angus entrecote steak with roasted potatoes, field mushroom and green pepper sauce. I ordered: Oven baked Atlantic salmon with olive and parsley mash, broccolini and lemon butter sauce. Bill: $36 total saving: $32
Tosha: "i am really having a great time with you all but i am only interested in what's next to the cabbage salad on your plates - you can leave the vegetarian part to yourself, Sergey :)"
MEET THE MEAT LOAF STUFFED WITH PORCINI MUSHROOMS plus SEREZHA'S CABBAGE SALAD on the side
Recipe: Salad: 1/4 large cabbage, 2 tomatoes, 4 small dutch carrots, 4 garlic cloves, 1/2 white onion, 1/2 yellow 1/2 red capsicum, 2 stalks of celery, a handful of raisins/sultanas, 1 small parsnip, spices, lemon juice, olive oil and white wine vinegar - to taste Meat Loaf: mix equal parts of 500 g of lamb and 500 g of pork mince, add spices and salt to your taste and flatten the mass on your oven tray, place the mushrooms cut in cubes in the middle and roll it in like sushi. Bake for one hour.
ENTERTAINMENT BOOK SPECIAL - THE DECK BRIGHTON website
probably the best place we went to in the last month: atmosphere, very friendly service, delicious food (I want to find out how the dressing was prepared for the Japanese salad on the side of the fish - it was absolutely delish!) Ned ordered Japanese crumbed local rockling fillets shallow fried and served with triple cooked hand cut chips, creamy house made tartar sauce, lime cheek petite salad plus a glass of Shiraz. I do not know what dressing they put in their salad but it was so Japanesely- nice...I ordered the same fish dish. Our bill was $30 only with total saving of $22 (please ask me how). Photos:
TOSHA, SAY HELLO TO PENNY LUNCH
today's lunch that I shared with Misha : vinegrette - russian beetroot salad, almond meal bread with carrots and avocado. recipe for the salad and the almond meal bread can be found here: russian vinegrette: 3 small beetroots steamed and chopped in cubes 1 carrot steamed and chopped in cubes 1/ small white onion chopped 1 boiled egg 2 small dilled cucumbers green peas - 1/4 cup 1/2 small potato steamed and chopped in cubes 1 tbl spoon of real mayo no salt salt to taste
almond meal bread (my own recipe): 500g (1 cups of almond meal) 2 raw carrots chopped 6-8 XL eggs 1 tbl spoon no salt salt 1 tbl spoon of baking soda mixed with lemon juice bake in 200C for around 55 min or till the wooden stick in the centre of the bread comes out is clear
LITTLE CHLOE AND SO MUCH YUMMY FOOD ENTERTAINMENT BOOK SPECIAL
now... how do I adore my new Entertainment Book Melbourne? - we did not actually expect too much when we popped in there - but were already pleasantly surprised with some modern spirit in the air - smiling waitress greeting and meeting us at the doors, very contemporary crockery and cutlery, cool chef , very friendly pace indeed... the cafe was full Monday lunch time and no surprise at all - the food and drinks (my long black decaf and Ned's hot chocolate ) were all sensational for every taste bud in my mouth! Little Chloe Malvern cafe http://www.littlechloe.com.au/. Ned ordered: Tasmanian smoked salmon on potato rosti, with mango and green tea chutney, avocado and Persian fetta smash, pomegranate and poached eggs. I ordered big breakfast of chicken and corn sausage, fried eggs, grilled tomato, bean cassoulet, wilted spinach and mushrooms, plus potato rost iin sourdough toast... all home made in the house - and so tasty!!! our bill with drinks got us $23 (saving of 17! - please ask us how-now) and see these photos:
KUMO JAPANESE RESTAURANT - OOPS, WE DID IT AGAIN!
after our first visit to Kumo restaurant we decided that we will be the genuine devotees to Japanese culture not only because or daughter Masha and our son in law Glen are currently there and because we run a Japanese theme event in August 2014 but because we liked it... now I understand why Alex sometimes tells me: Natasha, can I please be a Japanese Zen tday, please...I will only eat lots of small dishes but they all need to be very tasty... I signed up for KUM Restaurant newsletter and here we go: got an invite to their spacial Tempura Night. You pay $19.50 and you order anything from tempuraed vegetables to tempuraed seafood - so yummy you do not want to stand out of the table... I bet Alex was twice as happy - lots of yummy food, great service and pleasant atmosphere - and he is a Japanese Zen.