SUMMER TABLE BOOK REVIEW NEW website review by Irene Ch
SUMMER TABLE Cook book is not your ordinary culinary book but rather an everyday guide to a a beautiful and surprising experience not only for you, but for your relatives, family and friends. The book is written with a thought of summer hot days in mind by Jodie Blighht with an outstanding quality photography by Robyn Charnley.
I browsed the book and I thought: it so full of colors only the healthy food can have such a rainbow variety that is so pleasing for our eyes and makes anyone extremely hungry. They are dinner recipes. If summer is also your favorite time of the year and you love cooking than this book is definitely going to find place next to your kitchen table.
As the book says: summer is good but what's for dinner? And this questions pops in every single evening. Do you think you can challenge yourself and cook every single recipe day after day from this fabulous pages?
Imagine this: you have only what you have i the fridge what are you going to do? Invent something new? Use the ingredients offered to you by your intuition or what else? Do you know how hard is it for some especially young wives and mothers to find something appropriate and standing out for the dinner table? They do not want to face the after dinner remarks like: " oh thanks you for the dinner, it was chicken again ,, can we have something else tomorrow for a change not the same meal for the last 6 days? " Do you want your family to wait for that scared time when you reveal what's for dinner tonight. Do you want your friends flocking following your invitations thinking " oh god she is so good, what is she going to surprise us with tonight?"
Add to this that those meals will be extremely easy to prepare and you will have no questions weather to buy or not to buy the Summer Table book for your present (and remember: X-mas is coming and what can be better than a good book for a gift that you can use for the summer days year after year
While I was browsing the book and thinking what to cook next from it I also thought: the book is going to be my inspiration and the learning ground for the new creations ; it is going to be my bible of advises for the hot summer days to come: what to put on the table for my loved ones an dhow to make my meals healthy and unforgettable.
Meal example: Thai BEEF SALAD This Thai Beef Salad is quick, fresh and tangy, and effortlessly satisfying on a hot summer’s night. Ideal for using your leftover roast beef from the weekends roast. But if you don’t have any leftover roast beef, not to worry, you can still enjoy these delightful flavours. Either cook a steak (see page 48 of Summer TABLE), or if time is not your friend drop into the deli and pick up some sliced rare roast beef. This is the perfect meal to ensure you and your family get their 5 veg a day, and a great way to get your fussy eater to enjoy their vegies. Mixing the meat and vegetables together to create this tasty meal, makes it really hard for the fussy eater to pick and choose. They can’t help eating the lot! Summer is party time, and I love to make mini versions of this salad. Mix together chopped beef with finely chopped spring onions, chopped bean shoots, mint and coriander. Toss with enough dressing to flavour but not make it too sloppy. Then cut continental cucumbers into 1½ cm lengths, hollow out the seeds (only halfway) and make a cup. Fill with beef mix and top with chopped chilli. For more delicious party food ideas see pages 212-213 of Summer TABLE.
after a long day running around and then gardening, Alex said nothing is better than a plate of Russian Siberian pelmeni that will warm up your body and soul three varieties are available at European Bazaar Shop: $14, $18 and $23 a kilo - they are all nice and created for different tastes - hungry? just pop into the shop and get some ! working from 1000am till 0900pm daily with no breaks for dinner or "went away, will be back in 20 min" - excellent service and great food choices!
HOTEL ALBION CAFE NEW
my Entertainment Book helps me to find new and very good places around Melbourne when i want to take my friends out for lunch. at Albion Hotel Port Melbourne enjoying my PORTUGUESE CHICKEN salad with roast vegetables, sun dried tomatoes, spinach with eggplant sauce and something of course for Ned Vorkapic's government dentures: BEER BATTERED FISH N CHIPS with salad & tartare sauce. cost - $24 for two and the cafe manager suggests for Ned to keep the voucher for the next time he takes someone else for lunch. I am happy that more people will discover this place as my salad was a rock star with my fav steamed beetroots. You still have 8 month to enjoy your 2015-16 entertainment book, but you will have to buy from online only now as we do not have hard copies anymore:
BAY HOTEL MORNINGTON NEW
on the very-sunday-busy Main Street at the BAY HOTEL Mornington today with our Entertainment Book and $25 for two rosemary beef pies with salad and beer potatoes, some originally made and very aromatic pie which tender taste reminded me of Moscow somehow... 1 min before we were told that Tosha can not sit even outside with us because of health reasons (?), 2 min before we were told it is actually ok and 3 min before the water bowl was given to him (and to us).
RECIPES FROM FAMOUS PEOPLE
ПУЛЯРКА (КУРИЦА) ЖАРЕНАЯ
Покамест ему подавались разные обычные в трактирах блюда, как-то: щи с слоеным пирожком, нарочно сберегаемым для проезжающих в течение нескольких неделей, мозги с горошком, сосиски с капустой, пулярка жареная, огурец соленый и вечный слоеный сладкий пирожок, всегда готовый к услугам… (Мертвые души)
1 курица, 1 большая головка чеснока, соль, черный молотый перец по вкусу, растительное масло для жарения
Выпотрошенную и вымытую тушку курицы разрезать по брюшку, распластать, тщательно натереть с обеих сторон растертым с солью и перцем чесноком. Затем тушку сложить, поместить в полиэтиленовый пакет, плотно завязать его и положить на 2 суток на верхнюю полку холодильника. По истечении этого срока в глубокую сковороду налить растительное масло на высоту примерно 1-1,5 см, нагреть его, затем опустить в него распластанную тушку курицы, предварительно сняв с ее поверхности избыток чесночной массы, и обжарить с обеих сторон под крышкой до появления румяной корочки. Подавать как горячее или как холодное блюдо
FRIED CHICKEN Need: one chicken one head of garlic salt black pepper olive oil
Do: Flatten the whole chicken, rub in salt, garlic and pepper, Place the chicken in a plastic bag, tied it carefully and place on the upper shelf of your fridge. 1-1.5 cm of oil should be poured into the frying pan. Heat it up and place the chicken into the hot oil. Fry the chicken n both sides. Serve with vegetables as a hot dish or as a cold appetiser.
- Бежи, Алешка проворней на кухню и скажи повару, чтобы поскорей прислал нам расстегайчиков. (Мертвые души)
Расстегаи можно приготовить московские – с мясом и яйцом, грибами и рисом, с рыбой и даже с брынзой. От обычных пирогов расстегаи отличаются главным образом формой. Чаще расстегаи имеют круглую форму с открытой серединой. Выпекают и маленькие расстегаи, круглые в виде лодочки, но всякий раз середина их должна быть открыта.
Расстегаи – пироги закусочные. Подают их также к крепкому мясному бульону или ухе.
РАССТЕГАЙ МОСКОВСКИЙ С МЯСОМ И ЯЙЦОМ
800р мяса (мякоти), 70гр маргарина, 5 яиц, соль, перец по вкусу, масло для смазывания поверхности
Сырое мясо нарезать на небольшие кусочки, пропустить через мясорубку или порубить ножом. Измельченное мясо положить на противень и припустить. Еще раз пропустить мясо через мясорубку, добавить соль, перец, рубленное яйцо. Из теста сформировать шарики массой примерно 150 грамм, дать им подняться 8-10 минут, раскатать круглые лепешки, положить на них начинку по 70-80 грамм, края защепить. Сформированные расстегаи положить на листы, оставить на 10-15 минут, смазать желтком, затем выпекать при температуре 210-220 градусов. После выпечки смазать сливочным маслом. Подают расстегаи горячими с мясным бульоном.
РАССТЕГАЙ МОСКОВСКИЙ С ГРИБАМИ И РИСОМ
200гр сушеных грибов, 1 головка репчатого лука, 2-3 столовые ложки маргарина, 100гр риса, соль, перец по вкусу, 25гр сливочного масла для смазывания расстегаев после выпечки
Сушеные грибы отварить, откинуть на дуршлаг, тщательно промыть, пропустить через мясорубку или порубить ножом либо сечкой. Мелко нарезанный лук слегка обжарить, добавить к нему грибы и все жарить 3-5 минут, после чего охладить, смешать с рассыпчатым рисом, сформировать расстегаи и выпекать. Подавать с грибным бульоном.
RASSTEGAI (PIROHKI) MOSCOW: WITH MEAT AND EGG
Need: 800g of meat mince (beef and pork) 70g of oil or butter 5 eggs salt and black pepper
Do: fRy the meat a bit in the frying pan, add salt and pepper, add boiled eggs chopped into small pieces.Form small balls out of your pastry and let them stay and rise for a while. Place the meat mixture inside the pastry and bake at 210-220C
MOSCOW: WITH RICE AND MUSHROOMS
200g of dry mushrooms 1 white onion 2-3 tbl spoons of butter or oil 100g of rice salt and pepper
Boil the dry mushrooms and mince them. Fry the chopped onion add mushrooms and cooked rice. Form the pirozhki and bake. Serve with meat or mushroom bouillon.
WHAT'S IN THE FASHION MAGAZINE? Laser Queen and our breakfast at Mr Pilgrim cafe @Chadstone - hey, there are important news to share - some of them are obvious and visible, some are there to keep quiet about.
RUSSIANS ARE NOT
there are lots of myths people around the world hear about Russians. let's see: - we eat with wooden spoons (false. our spoons are all made with the latest nano-technology and they are almost invisible) - we eat borshtch three times a day [even for desert] (false. this is not how you spell and pronounce the word "borsch", we have no idea what food you are talking about) - we eat together with bears sitting around the table (false. it should be wrong way round: bears have Russians for meals regularly for mood rising but it entirely depends what you had to drink last night) - we love red colors (false. we just wear red color spectacles or red contact lenses) - we love to read on the way to work (false. there are signs on the road "if you read and drive you are bloody idiot" we do not read this signs) - we all start playing hockey at 5 years old (false. russia turns to one huge ice hockey ground from east to west for 9 months per year. we are good at balancing on ice, nothing else) - we love art (false, art loves us) - we are surrounded by matrioshkas / Russian dolls, samovars, pelmenis and blinys (false. actually, yes, it is true, Russians just all look like matrioshka dolls, samovars and pelmenis, some of us look like blinys) - our winters are very cold (false. just dress properly and wear your shapka next time you go out) - we know how to run the world (false. no one knows this) - we are all astronauts, scientists, academics and professors (false all year around except January 1, but the whole country is asleep so nobody cares) - russian women are all good looking (false. we are just dressed properly and prefer to wear lipstick and high heels even to the beach) - we are all depressed (false. please combine the answers for statement 3 and 4) - we all sing and dance (false. only depressed ones do) - we are all working for KGB (false. not all of us but only one person per family) - we love bureaucracy (false. just fill up those papers and be grateful we let you go, you criminal!) - we are all alcoholics (false... and silently: yes, we are, so what?) - we are all communists (false. we just like others to work. see also the answer to statement 4) - we never smile (false, this is mine smile emoticon ) thanking everyone for reading and listening with this picture of Russian borsch that just cooked itself today at 0300pm (and see you all at the Russian Resurrection Film Festival tomorrow at 0700pm ACMI and dressed properly as per statement 7)
THE RULE OF COOKING IS LESS COOKING
holidayish lunch of Yoshi Lis turned into one question: : "what can i eat and not eat from this plate?"- "please eat what you recognize as food"
red door corner store cafe, Northcote is the one you would never visit if you saw it from the outside... thanks to my Entertainment Book there was a new discovery for my family and friends: it was Ned Vorkapic, a crispy skin wild (for real!) and very tasty barramundi, kipfler potatoes melting in your mouth, roasted fennel with the flavour that your eyes only can tell, french breakfast radish - tada!, sumac beurre blank (no idea!), purple and mysterious wisterias, red and faded old cutlery and pottery decors (on trees and walls), and home-like surroundings to the extend that you feel like you are at your good friend's very squashed backyard and they also cook extremely well (to your surprise) plus crazy spring fresh air - $22 for two plus lots of happy young people around.
CORNFLOWERS AND MORE
at Stable cafe and Como House and Garden for coffees with Ned Vorkapic(sorry no photos this time as Ned was talking to every cafe visitor, introducing himself as a healer of men, cats and dogs, did not listen to the video of Bogdan Ota I switched on for him on my mobile and was destructing me (and Tosha)... but the whole cafe was speechless after the Bogdan's music was finally on... so no photos Mr Ned for your overseas girlfriends! and I hope you are reading! and my hand made lunch with goat cheese on rye, organic spicy lentil and hommus dips at home.
BREAKFAST WITH FLOWERS
our breakfast with garden edible flowers today - eggs - sourdough bread - pate - parsley - mint with red flowers - ash goat cheese
celebration of 100 years of our great grand parents: Lev, Alexandra, Evdokia and Yakov who were all born in 1915. My dad read some interesting documents to us all at this small family lunch, Was missing Misha Marchev. Masha asked not to publish her photos on fb and see, i dont, Masha - just left one empty photoshoped chair with no Mashas on it!
Alex's stew dinner that may be does not look very presentable but is very yummy and contains way too many ingredients: - goat meat - white onion, garlic - red, yellow and green (long and not so long but rounded) capsicums - adult and baby carrots - coriander, king oyster mushrooms - yellow hot chili peppers - georgian plum sauce and ketchup for flavor - olive oil - some lebanese spices, 'no salt' salt, bay leaves - marinated korean carrots all cooked for 4 hours. Alex gave it 10 out of 10 which I consider as the best award fallen down on my head from the most demanding Melbourne food critic.