one busy business lunch with Ilana Melnikov / Invest2Day real estate agency owner and our Club most generous sponsor. Ilana, very grateful for your excellent ideas and your time today! Looking forward to organising our projects together! — at Sandringham Yacht Club.
HUNKY DORY MOM'S BIRTHDAY NEW
double celebration of my mom's birthday and Australia Day at Hunky Dory - South Yarra with our fav food - grilled fish, brown rice, calamari and variety of salads - always very fresh, always full of people and the food is always so very yummy as it is cooked with love by obviously very happy team of people... missing Masha Marsheva and Glen in the nothern part of the globe...
ENTERTAINMENT BOOK SPECIAL - FRENCH LETTUCE NEW
Entertainment Book Melbourne special: The French Lettuce Patisserie & Bakery. the variety of petite french and fine made cakes is makes you think: I should be born an athlete next life time - that way I would not feel guilty even just looking at them... we ordered coffee and hot chocolate and two sandwiches: one with roast vegetables and chicken and the other with chicken breast and spinach. the food was reasonably good but the service was amazing: very happy people work there which makes the food taste better... thank you. our total bill was $16 with Entertainment Book savings of $8. We sold out and gave away at our events raffles all Entertainment Books this year but happy to order more if you still want to catch up till July 2015. New books are coming up in early April this year and we already signed up to get a set fr the Bohemian Rhapsody Club. Very grateful to everyone who bought the books from us this year to support us. We also hope that those of you who got the book as a present are enjoying the benefits of going out with friends and family...
DELICIOUS APPLE, ALMOND, PRUNES CHARLOTTKA CAKE WITH BONDI CHAI VANILLA AND HONEY POWDER NEW NEED 1/2 cup brown sugar 4 eggs 1 cup flour 1/4 tea spoon backing powder plus a tea spoon of lemon juice (or apple vinegar) 3 medium size apples 10-15 prunes 25 g almonds 1 tea spoon cinnamon 2 table spoons of Bondi Chai Latte Vanilla and Honey powder
DO: chop the almonds and the prunes mix eggs with sugar and slowly add the flour, add the baking soda that was blended with lemon juice and continue to mix peel and cut apples in small cubes add almonds, prunes, Bondu Chai powder and apples to the mixture bake the cake on 180C for 30-40 min till it turnes lightly brown
Russian “klyotsky” or "kletsky" (pronounced as “klet-skee”) is a word used to name the dish known also in Ukrainian and Belarusian cuisines as “galushky”, in Italian cuisine as gnocchi, in Czech - as “knedliky” and so on. All of these dishes are flour made balls (sometimes also flattened into pillow shape) can be generally referred as dumplings. Usually cooked in broth or milk they are popular in Eastern Europe. In Belarus and Poland they are often served with lean meatless soup or sometimes fried with onion and bacon.
The main secret of dumplings is tasty broth and properly cooked dough. Soups can include combination of meatballs and flour or potato dumplings.
Good dumplings must be soft and fluffy. In order to achieve desired consistency, eggs and butter are added to the dough. Finely chopped herbs, spices, grated potatoes and sometimes even cereals are also added for special aroma, consistency and taste.
Need: For the broth:
900g. chicken pieces
1 small celery, cut into 1-inch chunks
1 large onion, chopped
1-2 bay leaf, plus parsley and thyme
1 large carrot, sliced
1/2 tsp. peppercorns
salt, to taste
chopped fresh parsley to serve
For the potato klotski (dumplings):
3 medium potatoes, cut
2 Tbsp. butter
1 cup whole wheat flour
2 Tbsp. chopped fresh basil
salt and freshly ground pepper
Add the chicken pieces, vegetables and herbs to the pot. Pour in the cold water to cover the ingredients and bring to the boil. Then reduce the heat, add the peppercorns and cover partially. Simmer gently for 2 hours. Skim of any scum when the water first boils and skim occasionally again during simmering.
Line a strainer with a double layer of dampened cheesecloth and set it inside a large bowl. Pour the contents of the pot into the strainer. Discard the solids. Season with salt.
To make the klotski: Cook the potatoes in a pan of salted boiling water for 10-15 minutes, or until cooked through. Drain and mash the potatoes with butter. Add eggs, basil, salt, pepper and little of the flour. Quickly mix the ingredients into the potato, adding more flour as you go, until you have a smooth, firm dough. Divide the mixture into small dumplings. Cook the klotski in chicken broth, boiling for about 5 minutes, or until they rise to the surface.
Taste the soup and adjust the seasoning. Ladle into warm bowls and serve with 3-4 potato klotski and sprinkled with parsley. This soup was an absolute treat in my childhood when my mum was making it - so tasty...
PreparationArrange eggs in single layer in large deep saucepan; pour in enough cold water to come at least 1 inch (2.5 cm) above eggs. Cover and bring to boil over high heat. Immediately remove from heat; let stand, covered, for 20 minutes. Drain and run cold water over eggs until cooled. (Make-ahead: Refrigerate in airtight container for up to 2 days.)
Gently tap eggs on counter to crack shells all over; peel off shells. Cut eggs in half lengthwise; scoop yolks into bowl. Set whites on serving platter; cover and set aside.
Classic Stuffing: Using fork, mash together egg yolks, mayonnaise, sour cream, mustard, salt and pepper. Using pastry bag fitted with 1-inch (2.5 cm) star tip or using spoon, squeeze egg mixture into whites.
Garnish: Sprinkle with paprika.
Additional information : Variations Smoked Salmon Stuffed Eggs: Omit Classic Stuffing and Garnish. Using fork, mash together egg yolks; 1/3 cup (75 mL) mayonnaise; 2 tbsp (25 mL) drained jarred horseradish; and 1/4 tsp (1 mL) each salt and pepper. Garnish each with small piece smoked salmon. Sprinkle with 1 tbsp (15 mL) chopped fresh chives.
Mexican-Style Stuffed Eggs: Omit Classic Stuffing and Garnish. Using fork, mash together egg yolks; cup (75 mL) sour cream; 3 tbsp (45 mL) mayonnaise; 1/2 tsp (2 mL) chili powder; and 1/4 tsp (1 mL) each salt and pepper.Garnish each with 1 pickled jalapeño pepper ring, rinsed and patted dry, and 1 fresh coriander leaf.
Russian-Style Stuffed Eggs: Omit Classic Stuffing and Garnish. Using fork, mash together egg yolks; cup (75 mL) mayonnaise; 2 tbsp (25 mL) green pickle relish; 1 tbsp (15 mL) capers, drained, rinsed and minced; 1-1/2 tsp (7 mL) Dijon mustard; and 1/4 tsp (1 mL) each salt and pepper.Garnish with 1 tbsp (15 mL) chopped fresh parsley.
Western-Style Stuffed Eggs: Omit Classic Stuffing and Garnish. Using fork, mash together egg yolks; cup (75 mL) mayonnaise; cup (75 mL) finely diced sweet green pepper; 1 green onion, minced; and 1/4 tsp (1 mL) each salt and pepper. Garnish each with 1 small piece crumbled cooked bacon.
NEW YEAR 2015 AND HOUSE WARMING AT MASHA POPPINS
...AND CHRISRTMAS IT IS
Masha's cooking was amaizing today:
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
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 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
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
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