Confiture de Fraises (Strawberry Jam… or Strawberry Yum…)

Ingredients:

1 Kg strawberries
800g castor sugar
3 TBsp (45 ml) lemon juice 

Method:

1. place fruits and sugar in a large pan.
2. bring to a boil and keep boiling for 9 minutes, with as little stirring as possible.
3. Remove from stove and add lemon juice. Mash the mixture if you like.
4. Leave to rest uncovered until cold. Then leave overnight covered with muslin at room temperature.
5. Following day: bring to boil on high flame.
6. Remove from stove and add jam setting ingredient if desired (pectin or Agar), then put back on heat and once boiling starts, leave to boil on mild heat for 9 minutes again,
7. Remove from heat, remove foam from to of jam and decant boiling jam in prepared pots. Alternatively, leave to cool, then decant in plastic containers and keep in freezer.


RESULT: Amazingly tasting jam and bright red colour. Delicious….

Courtesy of Annabelle Personeni 2010


 

Wholemeal Pizza Dough

makes 4 bases

what you need:

350g organic wholemeal plain flour
300g UNBLEACHED white pizza & bread strong bakers flour
1 tsp rapadura sugar
350ml warm water
1 sachet dried yeast 7g
½ cup extra virgin olive oil
Pinch sea salt (optional)

what to do:

Combine all ingredients in a bowl or mixer until soft dough forms,
should be soft & moist, NOT sticky, if too sticky add a little more flour.
Place in a large bowl, in a warm place, covered with a tea towel to allow the yeast to activate and the dough to prove/rise for at 30mins.
Knock back (knead the dough again), then divide into even pieces approx 4 x 250g grams.
 Size of dough ball determines how thin or thick your base will be.
Roll dough out with a rolling pin to large circle,
sized to fit your pizza tray.

What is Rapadura sugar?

Organic Rapadura is an unrefined sugar, popular for its unique caramel flavour, fine grain and gorgeous golden colour. It is produced by simply evaporating the water from the organic sugar cane juice. It has high nutritional value as it retains most of the natural vitamins and minerals, because, unlike other sugar it is not separated from the nutrient dense molasses part of the sugar cane during the pressing and drying process. Rapadura is one of the only sweeteners made from sugar cane that are not refined. They are squeezed, dried, and ground, that’s it. The juice is not separated, dried and then reunited with its more nutritious counterpart (molasses) in artificial proportions as are raw, brown and black sugar, demerara and sucanat
Rapadura is the perfect product for baking and the sweetening of food and drinks. Simply substitute 1 cup of rapadura for 1 cup of other sugars (e.g. white/raw/brown) in any recipe. In Colombia it is dissolved in water with ice and a touch of lemon and served as an energy boosting summer drink. Why not try this yourself!
Organic Rapadura is made from organically grown sugar cane, mostly through fair trade programs in Colombia and Brazil.

©Jane Grover 2008  janeCooks Mother’s Day Special Cooking Class 2010


Home Made Tomato Sauce with Fresh Herbs

this is a basic sauce made with a surplus of tomatoes,
you can even use half fresh / half tinned whole or diced peeled tomatoes,
it takes no time to make & can be included in many recipes

what you need:

1 kg tomatoes diced skins on
1 onion diced
2 cloves of garlic peeled & roughly chopped
2 Tbs Extra Virgin Olive Oil
Handful of seasonal fresh herbs
(basil, oregano, parsley, thyme)
Sea salt to season if desired

what you do:

Place oil, onion & garlic & tomatoes into pot
Cook for 10 mins on medium heat, stirring often
reduce to low heat, lid on & simmer for ½ hr
Remove from heat
Blend tomato mix and fresh herbs until smooth.
This sauce will keep in the fridge for 3 – 5 days, adding a pinch of salt will preserve it for longer.

©Jane Grover 2010  janeCooks Autumn Harvest Cooking Class 2010


Oat, Raisin & Chocolate Chip Cookies 

Makes 48 cookies

what you need:

200g organic butter
½ cup rapadura sugar
2 eggs
2 cups rolled oats
1 ½ cups wholemeal SR flour
1 tsp Baking Powder
100g dark chocolate (min 70% cocoa) cut into small pieces
50g dried raisins
50g dried apricots finely chopped
¼ cup maple syrup

what to do:

Preheat convection oven to 180deg C
(fan forced use same temp but shorter cooking time)
Line a baking tray with baking paper
Cream butter & sugar
Add eggs, mix well
Add all other ingredients and mix well
Take 1 tsp of mix and roll into ball ,  evenly spaced 12 to a tray
(these cookies do not spread much when baking)
Bake for 15 mins until golden brown
Cool on wire rack and store in an air tight container

©Jane Grover 2010  janeCooks The Healthy Lunch Box Cooking Class 2010


Savoury Muffins

a delicious & nutritious snack

what you need:

125g organic butter
3 eggs
3 cups flour (any one or a mix of the following organic unbleached white flour, organic wholemeal Spelt flour, organic wholemeal SR flour)
2 tsp Baking Powder (only 1 required if you are using a self raising flour)
1 tsp paprika
1 cup grated mozzarella cheese
1 spanish onion finely diced
1 red capsicum finely diced
2 shallots finely sliced
1 zucchini grated
½ cup corn kernels
handful of fresh herbs chopped (any one or a mix of the following chives, parsley, basil, oregano)
120g goats feta diced
1 cup full cream milk (can substitute with rice milk)
½ cup fresh tomato sauce (can substitute with 1 tsp of tomato paste concentrate)
Extra Virgin Olive oil or individual muffin paper wrappers

what you do:

Preheat convection oven to 200 deg C (180deg C fan forced)
Use individual muffin paper wrappers to line tray
or Brush 12 muffin tray with extra virgin olive oil
Melt butter, allow to cool
Combine flour, BP, paprika, grated mozzarella cheese, onion, capsicum, shallots, zucchini, corn, herbs, feta.
In a separate bowl lightly beat eggs & milk
 add tomato sauce and cooled melted butter.
Add wet mix to dry ingredients and mix well
until all ingredients are combined into a moist batter.
Spoon even amounts into 12 muffin tray or wrappers.
Bake for 30 mins until golden brown.
Serve warm.

©Jane Grover 2010  janeCooks The Healthy Lunch Box Cooking Class 2010


Cheese and Nut Loaf


Adapted from The Greens Cookbook, by Deborah Madison

Ingredients

1 ½ cups cooked brown rice
1 ½ cups walnuts
½ cup cashews
1 medium yellow onion, chopped
2 T. olive oil
salt (optional, to taste)
½ cup mushrooms, chopped
15-30 g dried shiitake or porcini mushrooms, soaked for 20 minutes in hot water and chopped (optional)
2 T parsley, chopped
2 teaspoons thyme leaves, chopped or ½ tsp dried thyme
1 T. marjoram, chopped or 1 tsp dried marjoram
1 tsp sage, chopped or ½ tsp dried sage
(Note:  herbs can be varied, don’t worry if one is not available)
4 eggs, beaten
1 cup ricotta cheese
300 gms (approximate) grated cheese (can use a combination of tasty, mozzarella, or whatever you have on hand which toes well together)
pepper

Method 


Preheat oven to moderate heat.  Begin by cooking rice, unless you have some cooked.  Roast nuts in oven 5-7 minutes, then chop finely.
Cook onion in oil until translucent, then season with salt (optional) and add garlic, chopped mushrooms, dried mushrooms, and herbs.  Cook until liquid released by mushrooms has been reduced.  Combine with rice, nuts, eggs, cheese.  Season with pepper and additional salt if desired.
Lightly butter or oil a loaf tin; you may line it with buttered wax or parchment paper if desired.  Fill pan and bake until top is golden and rounded, about 1-1’4 hours.  Loaf should be firm when you give pan a shake.

Let loaf sit ten minutes before turning into a serving plate.  You can serve with tomato sauce, mustard, or a white sauce.  Sliced tomatoes and onions on top are nice also.  Loaf freezes well and leftovers make great sandwiches, too!

Recipe kindly provided by Judi Le Vine 2010


Eggplant Chutney

Ingredients

  • 3 large Eggplants
  • 2 Medium Brown Onions
  • 6 Cloves Garlic
  • 1 Bunch Basil
  • 1 kg Cooking Tomatoes
  • 1 tsp Ground Tumeric
  • 1 tsp Ground Coriander
  • 1 tsp Ground Cumin

Method

  • Cut Eggplant into cm cubes and deep fry until golden brown.
  • Allow to drain on paper towel to absorb all of the excess oil
  • Finely dice onion and garlic, sauté in olive oil. Add cooked eggplant and dried spices.
  • Turn to a low heat and add chopped cooking tomatoes.
  • Gently simmer for 45 minutes.
  • Take off heat and add finely slices basil. Season with salt and pepper.

You can serve this on top of meat, as a spread on toasted bread, serve with fish – what ever you like.

Kept in an airtight container in the fridge this should last for a good week.

©Peta Stambolis 2004


Greek Beans

Ingredients

  • 400g Green Beans
  • 2 Brown onions
  • 1 Bulb Garlic
  • 1 Bunch cont Parsley
  • 2 tins diced tomatoes or 1.5kg Cooking tomatoes (blanched, peeled & chopped)
  • Olive oil
  • 2 carrots
  • 2 potatoes

Method

  • Chop garlic and onions very finely, sauté in 200mls olive oil.
  • Top and Tail beans, when onion and garlic are cooked but not coloured, add beans to pot.
  • Stir well so that the beans are coated with oil.
  • Peel and chop carrots & potato into inch size pieces. Add to pot with tomatoes and cover with a lid. Turn onto low flame and stir every 10 mins.
  • After about 30 mins add another 200 mls olive oil and lots of salt and pepper.
  • If you think that the tomato is reducing too much add a little water.
  • Cook for a further 30 mins on a low heat. When potatoes are cooked through but not falling apart add 1 bunch of finely chopped parsley and re-season if required.

This can either be served hot or cold. Enjoy!!!

©Peta Stambolis 2004


Coconut Crumbed Chicken Breast Fillet with Mango Salsa

Ingredients

  • 2 Chicken Breast fillets
  • 2 eggs
  • 100g plain flour
  • 150g All purpose Crumbs
  • 100g Dessicated Coconut
  • 2 Mangos
  • 1 Small Spanish Onion
  • 1 Small Leb Cucumber
  • 1 Medium Tomato
  • 1 Bunch Coriander

Method

  • Clean Chicken Breast Fillets, remove skin if preferred.
  • Mix Crumbs and coconut together, whisk eggs in bowl. First dust chicken in flour, then the egg mix then the crumbs and coconut. To get a thicker crust, place back in egg and then crumb mix for the second time.
  • In a deep fry pan, shallow fry chicken until golden in colour,  If the chicken is thick you can finish in the oven as not to burn crumb and coconut crust.
  • **SALSA – Dice finely the mango, tomato, cucumber, and onion. Roughly chop coriander and mix all together in a bowl with a splash of olive oil,  season to taste.
  • To serve cut chicken breast on an angle and place in centre of place, pile the salsa on top and ENJOY!!!!!!! Serves 2

©Peta Stambolis 2004


Mezze plate

Hummus

  • 1 can chickpeas
  • 150ml tahini
  • Juice of 1 lemon
  • 20g garlic – chopped fine
  • 2 table spoon olive oil
  • Salt/pepper

Wash & Drain chickpeas.
Put chick peas, tahini, garlic & tahini into food processor
When all ingredients are combine add olive oil & lemon juice.
Season to taste.

Beetroot Dip

 

  • ½ bunch beetroot
  • 1-tablespoon natural yoghurt
  • Juice of ½ lemon.
  • Salt/pepper

Wrap beetroot in foil and place on tray in oven.
Cook for 15-20 mins until soft. (Test with a skewer)
When beetroot has cooled peel skin off and place into food processor with yoghurt, lemon juice and seasoning. Blend until smooth texture.

Cucumber Yoghurt (Tzatiki)

 

  • 450g Natural Yoghurt.
  • 2 leb Cucumber
  • 50g Garlic chopped fine
  • 1 bun Coriander
  • ¼ bunch cont parsley chopped fine.

Grate cucumber and squeeze off excess liquid and disregard.
Combine all ingredients in bowl and season to taste.

©Peta Stambolis 2004


Mushroom, Brie and Spinach Risotto

Ingredients

  • 1 Brown Onion  
  • 100g Garlic      
  • 500g Aborio Rice   
  • 1500ml Vegetable Stock or Water
  • 50g Butter
  • 2 Bay Leaves
  • 150ml olive oil
  • 200g button mushroom
  • 1 bag baby spinach
  • 1 jar barambah cream
  • 1 small wheel brie cheese

Method

  • Finely chop onion & garlic.
  • Bring stock/water and bay leaf to the boil
  • Sautee onion & garlic in olive oil until transparent, not coloured.
  • Add aborio rice and coat with the oil.
  • Add 500mls of boiling liquid to the rice and stir on high heat.
  • When most liquid has been absorbed add another 500mls of liquid & turn to medium heat.
  • Stirring so rice doesn’t catch on bottom of pot.
  • Test to see if rice is cooked. If the rice is still crunchy in the centre add more boiling liquid and cook further until rice is aldente & the water has been absorbed.
  • Slice mushrooms and sautee in a bit of oil. Add to risotto.
  • Stir through cubed butter, baby spinach and diced brie cheese
  • Season with salt & pepper

©Peta Stambolis 2004


Stuffed Zucchini Flowers

Ingredients

  • 1 Pkt Zucchini Flowers
  • 1 medium brown onion
  • 1 clove garlic
  • 2 springs thyme
  • ½ loaf stale bread
  • 1 bag baby spinach
  • Salt/pepper
  • Olive oil

Method

  • Cut crust off bread and put into food processor to make into breadcrumbs.
  • In fry pan sauté finely chopped garlic and onion. 
  • Chop baby spinach and add to onions, add thyme and quickly sauté until spinach has wilted, add salt/pepper.
  • When spinach is cooked place in bowl with breadcrumbs and combine well.
    Adjust seasoning if necessary.
  • When mix is cool, very gently open the top of the zucchini flower and stuff with bread mixture.
  • Gently twist top of flower to close.
  • Heat oil in a fry pan and gently fry zucchini flower until slightly golden in colour.
  • Serve with a warm Napolitana sauce and a bed of rocket leaves, Add some freshly shaved Parmesan if you like.

ENJOY!!!!!!

©Peta Stambolis 2004


Stuffing for Xmas Turkey

Ingredients

  • 1 Large loaf of stale bread
  • 3 brown onions
  • 100g garlic
  • 1 bun thyme
  • 250g salted butter
  • salt/pepper
  • 200g sultanas
  • ½ bunch parsley

Method

  • Chop onion and garlic finely and sauté in oil, when transparent add thyme and cook for a few seconds.
  • Take off heat and place in a bow. Add sultanas and chopped parsley.
  • Cut crust off bread and slice into small cubes.
  • Melt butter in a fry pan. Keep your eye on it, as you do not want it to burn.
  • Fry bread in melted butter, mix in other ingredients. (I know this seem like a lot of butter, but hey fat is flavour and flavour is good, besides its Xmas.
  • Season bread mixture to taste and stuff into the bird or it is really nice if you gently easy away the skin from the flesh of the turkey and put the stuffing in between the skin and flesh. This will help to keep the bird nice and moist.
©Peta Stambolis 2004

 


Rocket Pesto

Ingredients

  • 3 cloves garlic
  • 30g toasted cashews
  • 20g shredded parmesan
  • 2 bunch rocket leaves
  • 60 mls extra virgin olive oil

Method

  • Blend garlic, cashews, parmesan, rocket leaves and olive oil until well combined.
  • Season with salt and pepper

©Peta Stambolis 2004