NEW YEAR 2015 AND HOUSE WARMING AT MASHA POPPINS NEW
...AND CHRISRTMAS IT IS NEW
Masha's cooking was amaizing today:
THREE SISTERS NEW
home made Three Sisters: sultanas with cashews, prunes and apricots with cherries - three puff pastry rolls go well with rose petals tea (Alex said his favorite was sultanas and cashews)
need: three sheets of puff pastry one egg white whipped with 100g sugar one egg yolk for glazing a hand full of both sultanas and cashews two hand fulls of prunes a hand full of both cherries and dried apricots
do: divide whipped egg white/sugar into three equal parts for mixing with three fruit/nuts combinations wrap the pastry sheets as it is shown in this video:
TO BEER OR NOT TO BEER NEW
cheese cookies with sunflower seeds - they are so so so yummy need 150 g butter 250 g flour 2 tbl spoons of warm water 200 g yellow cheese two handfuls of sunflower seeds
FRENCH SWEET BUNS NEW PUFF PASTRY "SNAILS" WITH SULTANAS
I followed the recipe exactly as it was (usually do not do that) Alex said the "snails" were too sweet... ingredients: 500 ml milk 100 g sugar 1.5 tbl spoons of flour 2 eggs 100g sultanas 100 g dried apricots one raw egg for glazing
A 60 MINUTES OF TOTAL DELIGHT - FUJIYAMA JAPANESE RESTAURANT BAY STREET BRIGHTON NEW
sushi and sashimi tasting plate spicy chicken and vegetable fried rice
the decoration and the delicious taste of both dishes was a real Japanese experience for both of us today...
SALADING ALEX'S FRIEND NEW
hoping to pleasantly shock Alex's friends again with colors which partially come from our garden.
this is the first time in my life I saw purple snow-peas! genetically modified (green snow-peas crossed with beetroot?) Alex's croissant was violently stolen from the table by Tosha who felt very guilty afterwards so I had to change "it", or what remained from "it" to a slice of rye bread plus apple, ginger and celery juice on the side
Kasha in Russia It is not by accident that Slavic people had grain and groats as a symbol of home and good housekeeping. There are many Russian fairy tales, songs and proverbs about kasha. For example, "you never make kasha with him" means a stubborn and intractable person. Kasha was a necessary part of every feast, a symbol of wealth and well-being. Russian people say: "Schi and kasha are our principal meal". Kasha was a ceremonial dish. Baptizing kasha was given to a child with words "kasha is on the spoon, baby will walk soon." Kasha took a very important place at any holiday dinners. In general, the assortment of kashas was very large in the Rus: kashas of different consistency with meat, fish, onion, milk, water, sour cream, broth, or different juices. There was a special holiday consecrated by the church: "Babya kasha" (Women kashas). You can't imagine Russian cuisine without kashas. There is a proverb: "A Russian cannot be full-fed without kasha". There is no person who doesn’t love kasha. Some prefer milk kasha, others - with butter or fruits, or cheese. But how to cook a good kasha? Is it not very difficult, but be careful to simplify things. Your family will get full up with your tasteless kashas very quickly. As a result, adults won’t eat kashas at all and kids will hate them with all their hearts. But all you need is a little knowledge, patience and fantasy and kasha will be a real holiday for you and your family. There are several kinds of kasha: rice, semolina, cereal, buckwheat, millet , oatmeal etc. You can cook viscous kasha on milk or crumbly kasha on water or broth. I would love to give you some advice how to make your kasha tastier. The best crock to cook kasha is a cast-iron pot. Kasha will keep the form of every grain in the cast-iron dish. If you are going to cook a crumbly kasha, it is better to fry the groats for a couple of minutes. Cover the bottom of the pan in no more than 2-3 cm of grains and fry, agitating regularly. Of course, don’t forget to wash the groats and sort out the bad grains. The most important question is how much liquid we need for kasha. The rule is the same for all kinds of cereals: 1 cup of cereal needs 2 cups of water. Pour the cereal into the boiling salted water. When kasha is dense, put the cover on the pan. Never stir kasha by the force of habit. Put a piece of butter on the top and cover again. Then take a deep pan and fill it halfway with water. Put the pot of kasha on the pan and place them into a heated oven. The oven must have an average temperature. The kasha must be stewed there for 1-2 hours. Well, as you see, we have cooked with you real Russian crumbly kasha.
And now I want to suggest you a couple of recipes to diversify well known dishes.Rice kasha with mushrooms: Yield: 3 servings 200 g rice 10 mushrooms 40 g butter 1 average onion
Wash mushrooms and soak in the water for 1-2 hours. Wash them again. Boil mushrooms until they are ready. Cool them down and chop finely. Chop onion and fry until light brown. Boil mushroom broth again, add salt, butter, fried onion and washed rice. After 15 minutes of cooking, add chopped mushrooms. Now let kasha cook on a very low heat or in the oven.
Pour cream into a shallow pan. Put it into the hot oven. As soon as there is a pink skin on the cream, take it carefully away on the plate. Be careful not to tear. Do this until you have 6-7 skins. Boil a viscous kasha (mush) on milk. Add butter, sugar (2 tb), vanilla, salt and mix very well. Put kasha into the oven to warm up for 30 minutes. Add the rest of the baked cream to the kasha. Caramelizing nuts: Nuts must be caramelized, otherwise kasha will be gray and not have a very good taste. Nuts must be tempered (fired) at first. Then put in very hot water for 10 minutes. After that take the skins off and dry and chop them. Put sugar (1/2 c) in the pan on the heat, add lemon juice, wait until red in color and add nuts. As soon as nuts are caramelized, take them out and let cool down. Prepare a baking form. Grease it with butter. Put a little kasha as first layer, then a skin and nuts with chopped canned fruits. Repeat until all the skins are used. The last layer is made of kasha. Decorate with sugar, fruits and nuts and put the form into the hot oven for 10-20 minutes. Gouryevskaya Kasha is served with apricot puree or any fruit juice.
7 RUSSIAN KASHAS (CEREALS)
Lots of ancient recipes are well forgotten. However they were the origins of modern Russian cuisine. Let's talk about kashas. There are so many traditions that are connected to this simple and authentic meal
Kashas were eaten to make a friend out of an enemy. Only after such ceremony the seals were in place and the peace was made. Bride and groom at the wedding were allowed to eat kashas only!
Green kasha Not it is authentic it is also traditionally indigenous russian dish. Its heart - whole rye grains that reached the stage of wax ripeness. It was considered a seasonal summer dish, available mostly for wealthy people, In order to prepare green kasha only ripened grains were used. Landowners could get ripened grain easily as they were the landlords and had lots of land in their possession - usually more land than conventional farmers. It is not difficult to prepare this dish, but there are always some tricks. The grains get thrown in boiling water and cooked up until all the water is boiled out. Then salt is added as well as butter, everything gets mixed thoroughly and, covered with a lid, placed at 3 hours in the preheated Russian stove or brick oven.
Simenuha kasha I am pretty sure you have never heard of such kasha, It was once considered as the most traditional Russian dish. It is so tasty! How was it made? You will need: 100g mushrooms 300g buckwheat, 2 onions, 3-4 eggs, butter and salt. S Cook buckwheat kasha (1 cup of bickwheat and 2 cups of water). Fry the onions in butter, boil the eggs and cook mushrooms, Then chop everything in small pieces like for Russian salad. Then just mix it all with cooked kasha.... Believe me you will be pleasantly surprised by its yummy taste.
Kutia or Kolivo This particular dish is associated with a number of traditions. At the funerals in Russia people cook memorial kutia, It is also called "kolivo." It was nothing like this sweet kasha It is made out of rice or red wheat and then mixed with raisins. The sweetness of kasha was the symbol of heaven bliss, and the grains symbolized the resurrection of the soul. This kasha was also served at baby christenings but in this case it was given life-affirming value. Of course, Christmas time woudl never go without kutia. When the child was born depending on whether there was a girl or a boy chicken or rooster meat was served together with such kasga.
Guriev kasha The name comes from the name of Count Guriev. There are 2 versions of this kasha. On one of them, the Count was once so impressed with the taste of kasha, cooked by his cook, Zahar Kuzmin. The other version was that the Count himself came up with this kasha idea to commemorate the victory over Napoleon. How to cook it? Take walnuts. dip them into sugar and fry in the oven over medium heat Place cream in the oven and take out the foam each time it appears on the top of the cream and watch until the cream turns rosy. Mix the cream with sugar and semolina, then cook it until the kasha thickens, add raisins, chopped nuts and a layer of foam from the cream. Then add a layer of kasha in the dish with a splash of foam from the cream to top it and make up to 4 layers. Sprinkle the top with sugar. Put it all in the oven and cook until it turns brown. Top with marmalade or candied fruit, nuts, roasted with sugar, jam or just canned fruit.
Polbennaya kasha This kasha was made out of special grains: polba. It is a wild kind of a wheat that was grown in Russian in 18th century. It was very easy to cultivate as it did not need that much care: the plant was not afraid of any weeds or pests. This kasha was well known for its tasty nutty smell and its health properties. The Russian tale heroes would become very strong after eating this kasha. You will need 1 cup of polba, half a cup of each milk, water and butter milk plus 100g of butter. Polba grains are placed in mixer of liquids for 6 hours. Then it gets drained and cooked in milk. then it gets covered for 30-40min till it's ready
Barley kasha This kasha was the favorite dish of Peter I, Peter the Great . He called it "the most delicious and quick (to make and to eat)" This kasha is mentioned more than 20 times in the Bible! Barley kasha is served mostly on weekdays. It is better prepared in a clay pot and in the oven. How to cook it? You need to take: 50g of butter, one liter of milk, 2 cups of barley grits and salt. Firstly you add salt to the milk, bringing it to a boil. Then you add grits and cook until the mixture thickens up. Do not forget to stir it too. Then the meal should be transferred into a pot and should be brought to readiness in a preheated oven. It should be sprinkled with melted butter before serving.
Oatmeal kasha This kasha is the fastest to cook. The grains are steamed in water, dried and pounded in a mortar. I must say that the basis of oatmeal is not only the oats: rye and peas are also used as a base. The simplest recipe you can find - just splash oatmeal with boiled water adding some butter. There is another option: oatmeal can be cooked in milk by bringing it to boil, stirring it constantly and then simmering for half a minute. You can add some sugar, jam or salt to taste - as you like.
MAD MEX WINDSOR - ENTERTAINMENT BOOK SPECIAL 2 Grande Melt burritos Toasted flour tortilla w/ black beans, pico de gallo, cheese, fajita mix, sour cream & your choice of filling & salsas, rolled like a burrito.
total bill: $11.90 (savings: $11.90) - excellent food!
ENTERTAINMENT BOOK SPECIAL - DETOUR RICHMOND 2 chicken burgers - $12 plus chips $5 for a large bowl ending with $17 (total saving with Entertainment Book $12) and absolutely magnificent long black coffee at Amici on Chapel - have not been there for ages...
Yoshi Lis' Sunday breakfast; eggs with shimeji mushrooms, some raw vegetables (there are some cherry tomatoes from our garden that look like red currant - they could not get smaller) and freshly squeezed apple/carrot juice
ENTERTAINMENT BOOK SPECIAL - BURGER IT ON GLENFERRIE ROAD
Burger It - probably the biggest and the tastiest burgers we have ever eaten... With Entertainment Book Melbourne the price for two meals and chips: two “Wild Thing[s]” $14.00 - 2 x flame grilled grass fed beef patties, double bacon, double tasty cheese, grilled onion, lettuce, tomato & Smokey BBQ sauce (Its Big) (saving of $14) plus large chips $7.00.
TASTE OF MELBOURNE 2014
Taste of Melbourne 2014 photos by David Lieu / David Lieu Studios The Taste of Melbourne is like no other event, it’s a four day food extravaganza that not only includes local food specialties, but seminars, celebrity chef demonstrations, international brands, bear and wine, and much more. Judging from the crowds, our famous weather could not keep the serious foodies at bay. Spend a relaxing and entertaining afternoon full of excellent fare and appreciate the huge variety of “tastes” Melbourne has to offer. — at Albert Park Lake.
ITALIAN LANGUAGE AND COOKING CLASSES review and photos by Alice and Mounir Slamani invite kind courtesy of Corporate language school
by Alice Slamani From the moment you walk in the door at La Maison de Maitre you step into a world of wonder and culinary delight. The stage is set for an intimate dinner party with a professional chef as your host.
Corporate Language Communications offers integrated language classes accompanied with an amazing culinary experience. You get up close and personal with a professional chef and prepare a three course meal all while learning a new language, matching the cuisine. Currently on offer is French and Italian.
The opportunity to work with a professional Tuscan Chef, in itself, is an amazing treat. Learning the difference between the region’s flavours and techniques, while intoxicated with the aromas of the hands on classroom makes learning a breeze. The confidence and comfort Maggie offers, along with her talented chefs, allows you to be swept away with the culture on display. The learning space is generous with cameras to capture the various techniques on a large high definition screen, so that everyone can see and be a part of the cooking experience.
Hand rolling and personalising our individual imprint on authentic Tuscan Gnocchi was just part of the wonderful experience. Perfecting your knife skills with a rough chop of garden fresh vegetables, allows you to create a simple, yet divine and authentic tomato sauce. Provided with this recipe are the instruction on how to bottle your own sauce, making the most of end of season tomatoes at their richest flavour. Your personal chef then provides you with these recipes to take home along with the confidence you need to enhance your own personal kitchen repertoire.
The language component of the class is enjoyable and fun. Emphasis on pronunciation and conjugation makes the beginner and the expert alike feel a part of the show. Those with a natural knack for the language guided the newer learners with an upbeat learning environment. Conversation language skills are developed and encouraged.
I personally walked away from my Italian Language and Cooking class feeling inspired, confident and as warm and comforted as the food we created. Many gathered here for different reasons, to learn another culture, to share an experience with a loved one, whilst others received this treat as a gift. No matter how you get to participate, I believe you will receive the gifts of the region and feel swept away with the authenticity of this class. I am looking forward to trying the French session very soon.
SAN CHURRO CHAPEL STREET - ENTERTAINMENT BOOK SPECIAL
one coffee, one hot chocolate, churros for one plus one free churros for one (Entertainment book treat) - total $18.00 - savings $9.00 with the Entertainment Book voucher
CHICKEN AND MUSHROOM SOUP AT NEW WIND CHAPEL STREET
chicken mushroom soup
KFC RICHMOND (CRN OF SWAN ST) - ENTERTAINMENT BOOK SPECIAL
worse than you can taste anywhere in Melbourne with its variety of food on offer ... tasteless, lifeless and soulless experience and food, cols and small portions. I love KFC chicken but this time we felt like we were cheated...