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Featured Article: ManChef
Curriculum
How to cook Like
a Pro
Session
One~ Pasta with Tomato Sauce Parmesan
Cheese &Topped with Pan Fried
Salmon.
Session
Two~ How to Fry and Broil Fish
Boiled fluffy Rice with Edamami and
Mushrooms & Green Beans.
Session Three
~ Whole Roast Chicken Stir Fried
Vegetables New Potatoes & Fruit
Kebobs.
Session Four ~
Ground Beef Casserole Sautéed Red
Lentils Garlic Sautéed Rapine &
Poached Apricots.
Session Five~
Leek Potato and Onion Soup
Dhal Curry & Fruit
Crepes.
Session Six~
Chickpea and Pasta Soup Honey
Garlic Chicken Wings & Fruit
Crumble.
Session Seven ~
Shepard’s Pie Mixed Bean Salad
Three Coloured Peppers & Merengue
Nest with Sherbet and Berries.
Session Eight ~ Frittata
Arugula Salad with Radishes and Corn Nib
lets Rostie Potatoes & Baked
Apples.
Session Nine ~ Lemon
Chicken Asparagus Boiled
Potatoes Cherry Tomato Chickpea and Cucumber
Salad & Poached Pears in Red Wine and
Vanilla
Announcements
 Our famous Frozen Lemon
Cake has returned!
We are keeping the heat on
The Frozen Lemon Cake. This dessert adds a few
perfect degrees of indulgence.
Price
$85.00 Made to order 15 to 18 servings
per Cake.
24 Hour notice
required.
Thank you Peter for the
wonderful "cake" for David. It was away beyond the
category of cake, more like a gourmet
experience!
Douglas A
The lemon cake is
amazing! Everyone loves it!
Jodi
W
Soups to bowl you over
Sustaining,
nutritious, cheap to make and very warming on a
chilly day, soups should be the mainstay of
everyone's diet, allowing you, as they do, to make
the most of seasonal ingredients and maximising
your intake of veggies.
Potato, Leek and
Onion Soup
Serves
Four
4 large leeks 1
medium onion chopped small one pound peeled
potatoes one ounce butter two pints vegetable
stock10 ounces milk salt and pepper 1.5 teaspoons
chopped fresh parsley or chopped green
onions.
Method~~
Vegetable Stock
What ever you
have in the fridge onions celery carrots parsley
garlic leeks green onions bay leaf, cut as small
as possible place in a pot cover with four pints
of water bring to the boil allow to cook for
45 minutes strain and set aside to be added
to the soup later. Peel potatoes wash dice
wash again to remove starch. Trim the
leeks dicarding the tough outer leaves, now split
them lenghwise and slice them quite finely,then
wash them thoroughly in two or three changes of
water,brain well.
In a large,
thick-based saucepan, gently melt the butter, then
add the leeks, onions and potatoes, stirring them
all round with a wooden spoon so they get a nice
coating of butter. Season with salt and pepper,
then cover and let the vegetables sweat over a
very low heat for about 15 minutes.Peel Potatoes
wash and dice.
After that, add the stock
and milk, bring to simmering point, cover and let
the soup simmer very gently for a further 20
minutes or until the vegetables are soft – if you
have the heat too high the milk in it may cause it
to boil over.
Now you can put the whole
lot into a blender – leave it to cool a little
first – and blend to a purée. If you have to blend
the soup in batches, make sure you have a bowl to
hand to put the first batch into.
We also have used the hand
held emulsifier to puree, its much faster and less
to clean
Now return the soup to the
saucepan and reheat gently, tasting to check the
seasoning. Add a swirl of cream or yogurt before
serving and sprinkle with freshly snipped chives
or parsley.
The chilled version of
this is a classic Vichyssoise. Either way, it’s an
absolute winner.
Peter's
Cooking Tips and
Tricks
When mincing
garlic, sprinkle on a little salt so the pieces
won't stick to your knife or cutting
board.
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