Class Updates July 2010
There are still a few spaces left in our July classes.
If you would like to book in for a class please call me 02 9976 3372 or email us
25th July- Pizza Class 10am-2pm - 4 spaces left
24th July Gourmet Vegetarian Class 10am-1pm - 4 spaces left
27th July Veggie Express 7pm-9:30pm - 3 spaces left
8th August […]
Poached Winter Fruits
Serves 4
10 dried apricot halves
7 dried peach halves
6 prunes, stones removed
6 dried figs, cut in half
1 cinnamon stick
1 orange
125ml apple juice
1 vanilla bean, split and scrape out the seeds
2 pears, peeled and cut into quarters
2 apples, peeled and cut into quarters
1tbps raw sugar or honey
Put the apricots, prune, peaches, figs, cinnamon, vanilla pod […]
Spinach & Ricotta Strudels
Serves 4
8 sheets filo pastry
50g butter, melted
Filling
300g fresh spinach
200g fresh ricotta
1 garlic clove
½ onion, finely diced
30g grated parmesan
½ tsp ground nutmeg
To make the filling blanch the spinach in a pan of boiling water for 30seconds or until wilted, drain, rinse and squeeze out all of the excess liquid. In a frying pan cook the […]
Turnips - Veg of the Month July 2010
What is it?
Turnips are a root vegetable related to radishes and mustards. They are of a round shape, with a flat top and a root which tapers to a point. Their skin is almost smooth and can be green, or white with green or purple bands at the top. The leaves of turnips can be […]
What’s In Season July 2010
Wonderful Walnuts.
There are plenty of wonderful walnuts available at the moment and I’d highly recommend you get some as they are at their freshest during the early winter months.
You can store fresh walnuts still in their shells in a cool, dry place for up to 3 months, once they are shelled it is best to […]
Chestnut Risotto Cakes
Serves 4
15g porcini mushrooms
175g risotto rice
600ml vegetable stock
50g butter
1 onion, chopped
3 cloves garlic
200g chestnuts, cooked peeled and chopped
75g Parmesan cheese, grated
1 egg, lightly beaten
50g instant polenta
1 tbsp olive oil
Salt & pepper
Mixed salad leaves & lemon wedges to serve
Cover the dried mushrooms with boiling water and set aside.
Heat the olive oil in a saucepan, add the […]
Banana’s - Fruit of the Month May 2010
What are they?
Bananas are sweet with firm and creamy flesh, they come prepackaged in their own yellow jackets and are available for harvest throughout the year.
Are they good for me?
Bananas are called the wonder food. As well as being a favourite and easy to eat fruit for all age groups, they have many health […]
How To Prepare Chestnuts
Chestnuts are a wonderfully versatile food, you can use them in sweet or savory dishes. 1kg of chestnuts will yield about 700g of peeled nut. They will keep in the crisper section of your fridge for about 2 weeks if covered in a paper bag.
When purchasing chestnuts look for nuts that are heavy for their […]
Class Updates - May 2010
We still have a few spots left on our May Classes.
If you would like to book in for a class please call me 02 9976 3372 or email info@simplysumptuousfood.com.au I’d love to see you there.
16th May 10am Healthy Cooking - 4 places left
18th May 6:30pm Dough and Pastry - 4 places left
23rd May 10am Gourmet […]
Raspeberry & Yoghurt Cake
Serves 8
150g unsalted butter, softened
200g brown sugar
1 vanilla bean, split, seeds scrapped
2 eggs
150g natural yoghurt
75g self raising flour, sifted
60g almond meal
1 red apple, peeled, cored and finely chopped
70g raspberries
80g flaked almonds
250g mascarpone cheese
Additional raspberries for decoration - optional
Preheat oven to 180°. Grease and line a 23cm spring form cake tin.
Beat butter, sugar and vanilla seeds […]
