THE NEW VEGAN BOOK NEW AUTHOR: AINE CARLIN PUBLISHER: SIMON AND SHUSTER Bohemian Rhapsody Club is very grateful to S&S AU Public Relations and Jennifer Hoddinett Marketing & Publicity Coordinator personally for this opportunity to review the book
once a famous sculptor said about his art: "to create a great sculpture I take a piece of rough stone and I remove all the unwanted parts from it..." being a vegetarian is not as simple as being a great sculptor: you can not take the meal and remove all the meat from it. it does not work this way. it is not as simple. you should change you mentality and the way you look at food. with sculptures you can always break the final art piece that did not turn out ina good way and start a new one. with sculpturing your body vegetarian way there are many lessons to learn. when you start your journey please take advises from the wise ones, use the recipes that will help you. finally even if you eat gold, grass or flesh you food will be organically turned in your body into what it wants: blue or grey eyes, dark or golden hair or no hair at all, it will be turned magically into your blood and muscles, into your brains and into your heart. what matters is how well this food "flows" in your body and happily it is absorbed. there is no difference between any living form. it does not matter what you consume: everything IS LIVING CREATURES, not only sheep and cows, but carrots and cabbage also know everything and even more than you. well, if you were more approachable they would eat you instead of you eating them. but let's come back to our veggies and cooking the vegan way. The book I have in front of me is written by Aine Carlin and she cooks it right! the book contains not only cooking recipes but the bath milk recipes, foot, facial and body scrubs and exfoliators (cruelty free beauty which i personally adore), very simple to make deserts, salads, baking, mains, snacks and sauces, soups, sandwiches and pastas, juices and smoothies, even the pickles find its place it the book; steps, tips and ingredients are all there as well ad some absolutely awesome photography... well the book is dangerous as if you open it up you will run to your kitchen and start cooking. I counted more than 90 recipes ready for me to continue changing my way of looking on food... Thanking sincerely Simon & Schuster and the author Aine Carlin for this meat-free expedition! follow Aine: http://www.peasoupeats.com/ subscribe: https://www.youtube.com/channel/UClFbhoSkIUQSjGa6UHHtSXQ buy the book: http://books.simonandschuster.com.au/…/Aine-C…/9780857833082
SOMETHING LIKE THIS NEW
something like this for Alex's breakfast and his raspberry smoothie...something like this for Alex's lunch and his strawberry smoothie:
Yak Ales Barbecue Festival - Melbourne Today was the Yak Ales Barbecue Festival in Melbourne and it was held at the beautiful Flemington Racecourse. It was pretty easy to get there by tram although trains were also running and there was plenty of parking available for those that drove. The event was spread out over a large area and felt relaxed and that there was plenty of space to walk around and enjoy the sights and smells of various BBQ related food venues. We started with a pulled beef sandwich with pickles and mustard from Fancy Hanks which was extremely enjoyable and tasty. The staff were happy and friendly and this was something we experienced from all of the different places we visited. To get a feel for the event, we wondered around the entire site. We saw several Yak Ales bars, plenty of BBQ food vendors, BBQ sales companies and the competitors preparing their products for the judging competitions. The judging ranged from butchers preparing plates for three judges to the competitors preparing lamb, chicken, ribs, etc. The judging required that all judges be accredited and there were experienced judges from around Australia and from the USA. Some judges were at their first competition and they'd undertaken a day of training to prepare them. Never having seen this kind of judging, it was interesting to watch the process and listen to the experts provide guidance for the inexperienced judges. We didn't see any mad running to the judging area with those last minute entries although apparently that did occur in Sydney. Along with the different BBQ foods, there were options for dessert and drinks. There was a face painting and activity area for the little kids and for the older kids, a jumping castle and rides. The demonstration tent had a variety of demonstrations with questions and samples provided with the timetable clearly displayed to enable us to prepare a plan for anything demonstrations we wanted to see. The main stage was used for music acts to entertain the crowd while they sat at tables enjoying their food and drinks. I really enjoyed listening to Sunny Hawkins entertain the crowd with his singing. It was a fun day trying different food, talking to people selling BBQ equipment, cook books and watching the competitors preparing their entries for judging. Watching the judging of the competitors entries and the butchers being judged on their plates was very interesting as my only experience of this previously was watching the American competitions on TV. The judges provided commentary and explanation and answered questions so that we could get a better understanding of what was happening. The staff at the various food trucks, tents, trailers, bars were friendly and happy and entertaining so even though it was a very hot day in the sun, it was very enjoyable. The first aid tent was providing sunscreen and water was available from the bars and different locations spread through the venue. There were queues for food and drinks but it was run smoothly and didn't take long to be served. This was a very enjoyable day and something I'll definitely go to again. We enjoyed the atmosphere, venue, variety and friendly staff and a worthwhile day out in a great venue. Next time, we'll try more foods and maybe even purchase the sauces and wines for sale.
BOILERMAKER HOUSE BAR AND RESTAURANT NEW website review by Glen and Camilla Wilson from GW Photography and Onstage Pix One of the perks of being a Wedding Photographer is the chance to sample some of Melbourne`s finest restaurants and venues menus. Melbourne’s Boilermaker House rates among the best – dare I say the best food I’ve ever eaten.
For anyone not familiar with a Boilermaker it’s a shot of whisky followed by a pint of Beer. Boilermaker house has 700 whiskies and over 70 crafted beers both on tap and bottled.
Our menu for the evening was a matched dinner – each course accompanied by a complimenting Boilermaker or cocktails.
Entrée Small Ploughman’s platter combining House made pickles, Mild & Spicy Salami`s Duck & Pistachio Rillet and one of the finest chicken liver pate`s I’ve ever tasted.
Main was a sampling of: Char grilled Duck breast with rhubarb puree – cooked to perfection. Lamb & Paprika sausages with romesco sauce. Heirloom tomatoes salad with PX dressing – simply amazing. Fried zucchini flowers with an olivade – these are delicious and also served as a bar snack.
Desert & Cheeses Neroni Marshmallo, Salted Caramel fudge and a chocolate lovers sensation – Chocolate truffle. Riverine Blue & Le Delice Des Cremiers cheeses.
My favorite selection of drinks: A sensational coffee cocktail: The Inherent Vice- Whisky Stout reduction, white chocolate & Pistachio liquer with fresh expresso. Newstead smoking swine ale – Beer filtered through Smoky Bacon.
The venue is has great atmosphere – soft lighting, rustic brickwork & exposed beams, decorated with books and a treasure trove of quirky ornaments ranging from Diving helmets to whisky bottles.
Blues music plays in the back ground to complete the mood. A centerpiece is a magnificent table present by the Balvenie Distillery Scotland.
Dine in intimate booths, sit at the bar or relax in 1 of 3 open dining areas.
Melbourne’s` Boilermaker House offers 5 star class dining in a relaxed environment and first class service.
The staff have exceptional knowledge of their product range and a genuine passion and enthusiasm for their work.
Our host for the evening, Stephanie was friendly, and helpful, guiding us through every aspect of the food and drinks menu.
Boilermaker house is a great place to enjoy fine food and drinks and totally lose yourself in the whole experience , our dinner lasted over 4 hours – time really does fly when you’re having fun.
Boilermaker house is open from 4 pm till 3am Monday to Friday and 3pm till 3amweekends.
Dinner is served until 10 pm weekdays and 11 pm weekends and bar food till 3 am.
The mix of single malt whisky, fine crafted beers and cocktails accompanied by exquisite food, makes Melbourne`s Boilermaker House a must visit for food, Beer & Whisky lovers.
Kebab Station Coburg lunch today - platter with mixed grill is huge meal for two and has everything on it: homemade Turkish bread so hot and soft - I bet you will never find anything like this in Melbourne, dips with the best-est hummus and babaghanoush in town; open flame fire grilled meats of all kinds, fresh salad and some rice - the smell that made Tosha go absolutely crazy:
Palate Prahran lunch today was just one designed perfection: berry smoothies: almond milk, mixed berries, banana, tahini, chia seeds, pineapple & topped with shredded coconut (this got my 5 stars and 10 meow-lodcov) followed with lamb salad in mint leaves, cherry tomatoes, honey glazed beetroot, grilled haloumi and Palate home made hummus (the latter also got my 5 stars and 10 meow-lodcov) I never forget Yoshi Lis who usually gets 20 out of 5 generalissimus stars no matter what - meaning for everything!
BEAU MONDE INTERNATIONAL FOR RUSSIAN OLD NEW YEAR NEW
Что за уха! Да как жирна: Как будто янтарем подернулась она. Поешь же, миленький дружочек! (Демьянова уха)
600-800г судака или другой свежей рыбы, 600г картофеля, 1 луковица, 350г помидоров, 2 ст. ложки масла, 1 лавровый лист, 10 горошин черного перца, по 1 корню петрушки и сельдерея, по 2-3 ст. ложки мелко нарубленной зелени укропа, петрушки, сельдерея
Голову, кости и кожу рыбы варить в течении 30 минут в 2,5 литрах слегка подсоленной воды. Картофель нарезать кубиками, лук мелко нарубить, залить процеженным бульоном, добавить корень петрушки и сельдерея и варить 20-25 минут. За 10 минут до окончания варки добавить подготовленные куски рыбы, нарезанные дольками помидоры, лавровый лист и перец горошком и проварить на слабом огне. Вынуть петрушку и сельдерей, добавить в уху масло, укроп и зелень петрушки.
ROSTOV FISH SOUP
600-800g of zander, surgeon or salmon or any other fresh fish, 600g potatoes 1 onion, 350g tomatoes, 2 table spoons olive oil. 1 bay leave, 10 balls of black pepper 1 root of parsnip and one root of celery, 2-3 tbl spoons of chopped green parsley, dill and celery.
Cook a light stock from fish bones head and skin for 30 min in 2.4 l of salted water, Cube the potatoes and add stock; add root vegetables and onion (all chopped) and cook for another 20 min. The bones, skin and fish head can be thrown away. 10 minuted before cooking is complete add fish portions nicely cut in pieces, tomatoes, bay leave, pepper and complete the cooking. Take out the roots of parsnip and celery out of the soup, add green herbs and oil and serve with rye bread or fish pies.
Наконец мы добрались до ресторана и заказали себе гуляш и масляш. Первое – какое-то национальное мясное кушанье пополам с красным перцем, а второе – приторное венгерское вино (Прапорщик армейский)
Мясо помыть, нарезать небольшими кубиками весом по 20-30 грамм. Овощи обработать. Лук мелко порубить и обжарить на жире до светло-золотистого цвета. Снять с огня, посыпать красным перцем, перемешать, добавить мясо, специи, немного воды и поставить тушить, непрерывно помешивая. Как только жидкость начнет выкипать, вновь долить воды. Когда мясо станет мягким, положить нарезанный кубиками картофель, полосками – перец, а через 10 минут – помидоры. Все залить водой и варить до полной готовности.
По желанию можно добавить мучные клецки или лапшу. Их можно положить прямо в суп (венгры это блюдо называют супом) или предварительно обжарить в жире и подать отдельно
- Я мог бы предложить пану фаршированную еврейскую рыбу (Жидовка)
Щуку очистить, срезать плавники, промыть, надрезать кожу вокруг головы, отделить от мякоти и снять ее как бы «чулком» от головы к хвосту. Отрезать хвост. Если на коже имеются повреждения, порезы, их необходимо зашить. Мякоть рыбы отделить от костей и позвоночной кости. Из головы, позвоночной кости, овощей и приправ сварить бульон. Посолить его только в конце варки. Для приготовления рыбной массы пропустить через мясорубку мякоть щуки, булку, размоченную в молоке и отжатую, пассерованный лук, перемешать и добавить к этой массе желтки, манную крупу, измельченный мускатный орех, черный молотый перец, соль.
Фарш перемешать, хорошо взбить. Кожу щуки заполнить не слишком плотно рыбной массой, зашить, завернуть в намоченную салфетку, залить процеженным теплым бульоном. Медленно нагревать и варить на очень слабом огне около 1 часа. Можно по желанию припустить рыбу в небольшом количестве воды.
Готовую рыбу положить на блюдо, украсив зеленью петрушки, листьями салата, свежими помидорами и огурцами. Отдельно подать хрен, горчицу.
750гg of beef, 1kg of potatoes 100g of fat or oil, 1 big onion, 3-4 sweet peppers, 3-4 tomatoes, 1tbl spoon of flour, 20g of red pepper, 1/2 tes spoon of mayo, 1/2 tbl spoon of salt, 1/2 tea spoon of back pepper
Cut the meat in cubes and clean the vegetables. Chop and fry the onion in fat or oil till it is golden. Add red pepper and meat; mix well, add spices, a bit of water and place on the stove to cook. Add water in it is not enough for cooking. When the meat is cooked through add potatoes, peppers and after 10 min add tomatoes. Add more water and cook till it is ready. You can also add pasta to cook in the same pot or cook the pasta separately when you serve the dish.
1 whole pike - 1kg, 1 onion, 2 yolks, 50g of while bread, 1/2 cup of milk, 1,5 table spoon of semolinq, 50g of butter, salt, black pepper, nutmeg
Clean the pike; cut the skin around the fish and remove it from the fish body.Cut the fish tail. . Take the fish meat out of the fish and its spine. Cook the stock out of fish head and its spine. Make a mince out of fish flesh, ,white bread soaked in milk and onion ,; add the egg yolks, semolina and nutmeg; add black pepper and salt.
Mix the mince very well.Stuff the pike skin with the mince and sew it up, wrap it in a cloth and cook in the stock very slowly. .Cook for 1 hour. When the fish is ready serve it with green herbs salad, tomatoes and cucumbers. Serve with horseradish and mustard.
INTERESTING! Leonid Pavlovich Sabaneyev (Леонид Павлович Сабанеев; 1844 – 1898) was aRussian zoologist who made extensive contributions to the study of hunting in Russia. The scion of a noble family from Yaroslavl, Sabaneyev was educated at the Page Corps, Demidov Lyceum, and Moscow University. He was on friendly terms with Grand Duke Alexander Alexandrovich and held the post of Stallmeister (stable master) at his court. His son Leonid (1881-1968) was a noted composer and music critic. Leonid P. Sabaneyev set up Hunter's Gazette (Охотничья газета) in 1888 and was the author of the enormously popular Hunter's Calendar featuring valuable practical information. His work Freshwater Fishes and Fishing in Russia (1875) is considered a minor classic. His correspondence with Charles Darwin, Ivan Turgenev, and Albert I of Monaco has been published. It was Sabaneyev who set up an exclusive hunting club in Moscow and conducted the first national survey of hunting. Жизнь и ловляпресноводных рыб
NORDIC COOK BOOK REVIEW website by Glen M Bohemian Rhapsody Club is immensely grateful to Phaidon Press for the opportunity to review this book
It is that case when you here you are the winner of the prize you say "wow" and when you actually get the physical prize, you touch, you open and you browse the pages you say: "double wow!"
Nordic Cookbook is extremely impressive and rich in both art design and the culinary technique on offer: take in consideration that it contains around 700 recipes on 800 pages it is full of the details that ordinary cook would not have thought of at all.
Just a few words about the author, Magnus Nilsson, the internationally acclaimed Swedish chef , whose expretise in Nordic kitchen, inggredients and msyteries of cooking are undoubtfull. The book contains not only step by step cooking instructions but the an amazing journey through the history of national traditions.
The well thought about recipes delivered by the author while he traelled around Denmark, the Faroe Islands, Finland, Greenland, Iceland, Norway and Sweden will not only enrich your skills at the temple called "your dear oven" but also will pleasantly surprise your family and friends invited for your feasts concidering the fact that you will npt be consuming them surronded by wid longliness of sun-less nights.
The photographs you will find in the book are more than attractive (personal belongings of Magnus): they create a unique atmosphere showing you the regions people, places, landscapes (some in a light and witty way) and foods (for the latter: a separate kind regards to the incredible master mind, hands and eyes of food photographer, Erik Olsson)
The book covers all foods you might and might not think of starting from meats and breads and finishing with fish and vegetables. Weather you prepared to just have a fun read or take it serious and start practising the book will teach you what are lingonberries, cloudberries.
I must admit this is the most complete book of Norhtern authentic cuisine with a touch of Magnus' own inventions. You will also be glad to see the price on this lush tome is very much affordable and can be a beautiful present for your friends and relatives (as everyone likes healthy and heart easy to prepare food)
NATASHA'S BIRTHDAY AND CHRISTMAS CELEBRATION
SPECIAL CROKETS WITH POTATO CAKES AND SALMON
MASHA'S BIRTHDAY AT ROBERT BURNS
THE NORDIC COOKBOOK
COMPETITION Are you fully stocked with culinary inspiration? As we are - and it is all the way from Scandinavia... Thanks to our friends at Phaidon.com / Phaidon Press, it's here and it is beautiful, the Nordic Cook Book by Magnus Nilsson ( Sweden) , the author of a mighty tome, the guy who is working in the total wilderness. The book is designed for fine dinning lovers and it contains over 700 recipes It takes vision and guts to run a restaurant located 470 miles north ofStockholm and serve only locally sourced fare. Chef Magnus Nilsson's latest endeavor, The Nordic Cookbook (Phaidon.com), is a compendium of the recipes and cooking traditions of Iceland, Norway, Sweden, Finland, Denmark and the Faroe Islands. I am sure you will have a fun time just browsing through this book not only selecting and following the recipes. "It was very important to me that it's not just some recipes put in a nice book. It's a document of food culture the way it looks today in the Nordicregion, but also how it used to look," says Magnus. If you are you still looking for holiday recipes or gift ideas check out the Nordic Cook Book http://au.phaidon.com/…/…/the-nordic-cookbook-9780714868721/ Would you like to win a copy from us? Simply like, share and comment on this post or PM / email me at email@example.com to be in the draw and tell what will be one of your favorite dishes on your Christmas table. Competition closes Saturday December 19 at 0300pm Only the winner will be notified I will also publish the best answers on our Cooking page:http://bohemianrhapsodyclub.weebly.com/cooking.html Good luck NM #smalltalkpr
WEEKLY TIMES COOK BOOK
I am the happiest soul on this planet! I ultimately (as of primarily) and genetically love books (no mistake here - genetically is not only the right spelling but also the right word) and when Alex gets some nice treats from another team he helped with development at work I feel so privileged too (News Corp Australia / Herald Sun , we loved and we will love you!) - thank you! The recipes are very good and selected with care and good taste. The photos are to tantalize your urge for cooking esp with the season coming...