Q … Q Foods

What could we choose for our Q day? Pauline suggested “anything starting with Q”. That could be an ingredient, a recipe or a description. Quiche anyone?

Anne prepared Quesadilla. You can use chicken, beef or vegetable filling for these delicious tortillas with a Mexican spice mix.

Fiona made Parmigiana-Stuffed Peppers with Quorn Mince. “What’s Quorn?” we all said. A little research shows that it’s based on a fungus, Fusarium venenatum, that converts carbohydrates into protein. So it’s vegan, and a very acceptable substitute for meat protein.

Julie made a variation on a Quiche recipe, producing Pumpkin Pies, preparing individual pies for each of us.

Newcomer Virginia presented Quince Paste, Chorizo and Manchego Cheese Salad. Manchego is a semi-hard Spanish cheese made from sheep’s milk.

Wendy prepared Quinoa Fritters …

and a Quinoa and Chicken Salad, both of which were a good use of quinoa. (see below for Pauline’s opinion)

As is our custom, the host provided dessert. Pauline prepared a dessert based on Quinoa with Maple Syrup and Coconut Milk, served with berry fruits. She claimed that the result was disappointing, the quinoa leaving a bitter after-taste. It’s great in salads, but she would not recommend it in desserts.

Similarly, her quinoa biscuits had a bitter after-taste.

Credits:

Fiona’s Parmigiana-stuffed Peppers with Quorn Mince were from quorn.co.uk

Anne’s Quesadilla was from http://www.recipetineats.com

Virginia’s Quince paste, Chorizo and Manchego Salad was from http://www.delicious.com.au

See our Recipes page for more recipes.

P … Pasta

Marie hosted our “P day” and chose pasta as the theme. While only a small group attended, everyone enjoyed the day. In a break from our normal routine, Pauline prepared fresh pasta for all of the meals, using Marie’s pasta machine, while everyone else supplied the tasty toppings.

No pasta meal can start without a plate of antipasto. Fiona supplied our starter of olives, sun-dried tomatoes, artichokes, cheeses, prosciutto and dried fruits.

Anne supplied a tasty Sausage, Pepperoni and Cherry Tomato topping for the fresh fettuccini.

Julie used a smoked fish Pasta recipe for her presentation.

Pauline supplied fresh rolls, using her favourite no-knead recipe.

Credits:

Pauline’s No-Knead Bread rolls were from VJ Cooks.

See our Recipes page for more recipes.

O …’Or Derves’

Anne hosted our ‘O’ day and chose the theme of Hors D’Oeuvres. arguing that we pronounce it with an O. To make this an even more casual gathering, we invited our partners to join us.

Anne produced a fine spread to which we all contributed. On a perfect day we gathered on her deck enjoying good company, good food and a good friends. The day was so successful that we decided to alternate our normal monthly menu-based gatherings with more of these casual gatherings with our partners.

N … Nouvelle Cuisine

Created by Paul Bocuse of Lyon in the 60s, Nouvelle Cuisine did away with the classic French cooking complications of heavy sauces and strong marinades, instead using lighter dishes and fresher flavours. with an emphasis on presentation. What better way could there be for the first session of our next phase.

Though we lost a few members over the past months due to life changes and movement, it was good to get together again and welcome a new guest, Fiona. Julie was our host and she set a fine table for us to share our interpretation of the theme. First, she prepared an appetiser of Prosciutto Pear Bites with Herbs and Blue Cheese.

Marie prepared Salmon Rillettes topped with roe and dill and served them with crunchy mini toast.

Our guest Fiona made a good first contribution with her Crab Vol au Vents

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Anne decided on the classic Bocuse dish, Poulet au Vinaigre (Chicken in Vinegar)

Pauline prepared Pork Medallions with Zucchini Timbales and Tomato Coulis

Traditionally our host prepares a dessert. Julie’s choice was Mousseline Au Chocolat (Chocolate Mousse).

A perfect way to finish our day.

Credits:

Julie’s Prosciutto Pear Bites with Herbs and Blue Cheese is from sumptuousspoonfuls.com

Anne’s Poulet au Vinaigre is from chewingthefat.us.com

Marie’s Smoked Salmon Rillettes is from goodfood.com.au

Julie’s Mousseline au Chocolat. is from The French Chef Cookbook by Julia Childs. Here it is reproduced at American Masters.

See our Recipes page for more recipes.

We’re Back!

After lots of confusion due to COVID and changes in the lives of some of our members, we’re back cooking. Our next meet will have the theme of Nouvelle Cuisine when we meet on Friday 27th. Watch for updates.

M … Malay Day

Reflecting Malaysia’s multi-ethnic population and the influence of colonising powers, our Malay Day was a celebration of South-East Asian cuisine.

Rejoining our group, Joan prepared Pumpkin Rice Laksa Soup

Showing us a new way to prepare chicken livers, Nadine chose Sweet Spiced Chicken Liver in Dark Soy Sauce, served with rice.

Anne made Malaysian Mushroom Korma. She served the it with Vegan Cucumber and Mint Raita and Naan flatbread.

Julie’s contribution was Satay Sapi (Beef Satay) served with a tasty peanut sauce.

Pauline made Mee Udang (Malay Prawn Noodle), a typical meal of Penang coastal hawkers.

Credits:

Joan’s Pumpkin Rice Laksa Soup recipe is from allrecipes.com

Nadine’s Sweet Spiced Chicken Liver in Dark Soy Sauce was from Pinkblanket’s Kitchen in cookpad.com

Anne’s Malaysian Mushroom Korma is from holycowvegan.net.

Her Cucumber and Mint Raita is from taste.com.au

Julie’s Satay Sapi is from SBSFood

Pauline’s Mee Udang is from rasamalaysia.com

See our Recipes page for more recipes.

L … Laura’s day

Our L day was changed to a surprise celebration of Laura’s birthday amid much frivolity and lots of noise. Happy Birthday Laura.

K … Korean

We are back! After a range of complications and a lockdown of much of the world, our Cooking A2Z team reunited for a day of Korean cuisine. Largely based on rice and vegetables, with some meats and regional variations, modern Korean food reflects this diversity, just as did the Korean Royal Court cuisine.

For our starter, Julie, chose something different from a rice-based dish, cooking Mandoo (DumplingSoup).

Anne prepared Bibimbap (Korean Rice Bowl). With most of the ingredients pre-prepared, she then prepared the eggs at our venue and served the dish to be eaten at room temperature.

Wendy’s Dakdoritang (Spicy Chicken stew) was prepared in a slow cooker, though it can also be cooked on a stove top.

Laura made Jeon (Vegetable Pancake) which most of the group used as an accompaniment to other dishes. These tasty pancakes are also suitable to be eaten as a solo dish. She also prepared Bulgogi-style Eggplant.

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Jeon and Bulgogi Eggplant

Nadine’s dish was a colourful combination of BBQ Tofu with Dragon Fruit glass noodles

New member Kathy T prepared Air-fried Chicken Wings which could be served as an appetiser or an accompaniment to a main meal, as we used it.

Jeanne made Gochujang Salad, combining cabbage, coriander and apple with a spicy chili paste.

Pauline presented Mika’s Korean Sesame Cookies, served with Medjool dates rather than the more traditional Jujubes as these were unavailable.

As it was Julie’s birthday, we finished with a cake, baked by Marie.

Credits:

Anne’s Bibimbap recipe is from Recipetineats

Wendy’s Dakdoritang is from Korean Bapsang

Laura’s Jeon is from Bren Did

Her Bulgogi-Style Eggplant is from bonappetit.com

Nadine’s BBQ Tofu and Dragon fruit Glass Noodles is from eatdrinkshrink.com

Kathy’s Air-Fried Chicken Wings is from allrecipes.com

Pauline’s Sesame Cookies are from food.com

See our Recipes page for more recipes.

 

G … Gourmet BBQ

For our G day Wendy decided to host a Gourmet Barbecue on her farm. Some opted for a ride on the tractor to the site under the pine trees, while the more timid just trudged up the hill to find a beautifully set table with a fine view. The table was laid with each person’s contribution and much feasting ensued.

Pauline made Chicken and Prune Roll with cranberry sauce, a tasty dish that can be eaten hot or cold. She has substituted turkey in the past and occasionally included pistachio nuts.

Anne prepared traditional Scotch Eggs, served with a spicy tomato chutney.

Julie made Buffalo Wings with Blue Cheese Dipping Sauce.

Kathy made a Goat’s cheese, Pistachio and Pea Tart.

She also included Fattoush Salad.

Marie’s Savoury Loaf was a yeast-free version of a familiar recipe.

Jeannie presented tasty Gourmet Sausages wrapped in Bacon.

Laura made Focaccia Parcels with home-made Salami, accompanied by individual Bocconcini and Tomato Salads.

Despite being stuffed from our feast, no-one could resist Wendy’s Dessert table.

Credits:

Anne’s Scotch Eggs recipe is from The Recipe Website

See our Recipes page for more recipes.

F … Favourite Foods

Is it sweet, savoury or spicy?  Maybe it’s a recipe passed down through the generations or perhaps one discovered from your loved cookbook or celebrity chef.  We all have our favourite foods, so here was our chance to share them at Anne’s.

Nadine made Nigella Lawson’s Butternut and Sweet Potato Soup

Pauline used a recipe passed down from her mother to make Broccoli pasties.

Laura displayed her Italian heritage by producing Gnocchi.

Wendy chose Neil Perry’s Chicken Saute with Pumpkin Puree

Anne, our host for the day, used Jamie Oliver’s recipe for Cheat’s Cheesecake.

Credits:

Nadine’s Butternut and Sweet Potato Soup was from a Nigella Lawson recipe.

Wendy’s Chicken Saute with Pumpkin Puree, a Neil Perry recipe, was from goodfood.com.au

Anne’s Cheesecake was from Jamie Oliver’s 30 minute meals recipe, blogged here.

See our Recipes page for more recipes.