Cooking Tips
Mushroom Stroganoff
Ingredients:
900g mixed mushrooms
10g porcini mushrooms
275ml dry white wine or maderia (Morris Tokay fortified wine is a good alternative to maderia)
2 large onions, thinly sliced in half moon shapes
50g butter
200ml crème fraiche
¼ tsp ground nutmeg
Heat the wine (or maderia or tokay) in a small saucepan until it begins to bubble around the edges. Then remove from […]
Fresh Tomato Sauce
Ingredients:
1kg roma tomatoes
1 garlic bulb
½ onion, finely chopped
Handful basil, roughly chopped
Olive oil
Place the whole garlic in the oven at 180° and bake for 5-10 minutes until garlic is soft. Score across the top of the tomatoes and place in a large bowl, cover with boiling water for 1-2 minutes, drain and rinse in cold water. […]
Fruit of the Month December – Dragon Fruit (Pitaya)
What is it?
Pitaya, more commonly known as the Dragon fruit, is a stunningly beautiful fruit with an intense colour and shape, magnificent flowers and a delicious taste. Native to Central and South America the Dragon fruit is a colourful, edible cactus, pink to red with prominent, green-edged scales. The thin skin encloses dense white or […]
Fruit of the Month August - Tomatoes
What are they?
Tomatoes are one of the most versatile foods. They can be used in almost every type of dish – raw or cooked. Tomatoes have a subtle sweetness topped off with a slightly bitter and acidic taste so will suit all tastebuds. Although tomatoes are available all year round, they are […]
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 […]
Vegetable of the Month - Silverbeet
What is it?This is the vegetable, with its big, dark green leaves and white veins and stalk that many Australians mistakenly call spinach. Silverbeet is in fact a close relative of both spinach and beetroot. Used for many centuries, silverbeet was mentioned in Roman writings dating back to the 3rd and 4th centuries BC. Even […]
Vegetable of the Month for February - Beetroot
What is it?
Beetroot is a root vegetable with a distinctive purple flesh. It can be eaten raw, cooked, canned or pickled. The purple colour is due to the pigments betacyanin and betaxanthin, known collectively as betalins. There are other varieties of beetroot which are coloured gold, yellow or white depending on their ratio of the […]
January Spice of the Month - Ginger
What is it?
Ginger is a spice which is used for cooking and is also consumed whole as a delicacy or medicine. It is the underground stem of the ginger plant, Zingiber officinale.
The ginger plant has a long history of cultivation, having originated in Asia. Queen Elizabeth I of England is credited with the invention of […]
Classes Resume for 2010
Classes will resume from 19th of January so check out the new class schedule by clicking here.
