My final class for 2008!

In exactly 2 weeks we'll be in Buenos Aires!
Ahhh so much to do, such little time :-)

I've been reminded I should organise an "authority to travel" for the kids as my surname is different to theirs and Tony won't be travelling with us... and now that we've decided to enrol in Distance Education for Term 4 we've got to meet the teacher and get a program together for the kids. How exciting!

Then there's the packing... the dreadful thing about travelling with Aerolineas is that the luggage allowance is HUGE! 2 x 32k bags each. No wonder the private owner is offloading the airline to the Argentine Govt! I've inherited the dreadful temptation to take everything including the kitchen sink. Must resist urge to plan everything to the last outfit, last read, last stitch.

So last night was my final cooking class in Sydney for 2008: fittingly a Picnic, BBQ and Party Food class. This has been a very tight group of students, they've come a long way in learning basic kitchen skills and I barely have to be there after 6 classes! I love seeing how everybody interacts and makes room in their life for someone completely out of their day to day realm.

As you can see from the photos we had Tofu Burgers, Mini Pumpkin and Spinach Frittata and my personal favourite the Zucchini, Feta and Chick Pea Fritters w/ Tzatziki. I especially liked the creative way half of them were cooked - in neat quenelles. (If you decide to do this you will need to finish them off in the oven to cook them through).
We also had Maple Syrup and Pecan cake but that went quicker than I could snap it!
Here's the recipe for the fritters. Enjoy :-)

ZUCCHINI, CHICK PEA AND FETA FRITTERS

These delicious fritters are great as finger food or at a picnic.

Serves: makes c.16 little fritters

Preparation: 20 minutes

Cooking Time: 20 minutes

Ingredients:

400 grams tinned chick peas, drained and mashed slightly with a fork

3 zucchini, grated and placed in a colander to drain

150 grams Greek feta, drained and crumbled

3 tablespoons chopped fresh herbs (parsley/ coriander/ chives/ oregano/ dill etc)

1 garlic clove, minced

2 eggs slightly beaten

¾ cup self raising flour (may need more if mix is too soft due to the zucchini)

Salt and pepper to taste

Oil for shallow frying

To serve: Tzatziki (see separate recipe)

Method:

1. Combine the chick peas, zucchini, feta, herbs, garlic and eggs in a bowl.

2. Sprinkle the flour over the mix and lightly combine.

3. Mix should hold its shape when dropped from a spoon, if not add more flour.

4. Heat enough oil to cover the base of fry pan.

5. Spoon tablespoons of mix on to hot oil and cook for 2 minutes till set and golden.

6. Using an egg slice and wooden spoon, turn and cook on the other side.

7. Remove and cook the remaining mix, adding more oil when needed.

To serve: Serve with tzatziki to dip or spoon little mounds onto individual fritters for finger food.

Tzatziki

Ingredients

2 cups plain yoghurt (preferably Greek)

1 cucumber, peeled and grated.

¼ cup mint leaves, chopped

2 garlic cloves

½ lemon, juiced

¼ cup olive oil

Salt and pepper

Method:

1. Place cucumber in a colander and sprinkle with 1/2 teaspoon of salt.

2. Place over a bowl and let drain for 10 minutes.

3. Squeeze as much water out of the cucumber as possible.

4. Combine all ingredients. Taste and adjust seasonings.

5. Cover and refrigerate till ready to serve.

Cheesy Scones and a Thai Stir Fry

Ok so there has been much ranting and not enough sewing of scraps nor many recipes happening here!
My Mexican quilt is still up on the design board and it was embarrassing to have to move it aside for Kerry to plough through her gorgeous Dear Jane quilt this weekend!
But I have been cooking: lots of scones, 370 of them for our school's Father's Day Song & Scone!
I didn't think I wanted to see a scone for a while but then decided to make a batch of Cheesy Scones using the delicious Greek kefalograviera in the fridge. A pinch of sweet/ smoky Spanish pimiento and they were delicious for afternoon tea with cream cheese... mmmm!

And then there's my Vegetarian Cookery Classes I teach on Mondays.
Last night the theme was one of my favourites: Thai Vegetarian Cuisine.

The hardest thing about recreating South East Asian cuisines is their heavy use of fish sauce and dried shrimp paste. Once you can find something equally as salty and "earthy" to substitute the rest is easy. I prefer to use mushroom flavoured soy and vegetarian oyster mushroom stir fry sauce.
On the menu was Tom Yum Pak (Spicy Sour Vegetable Soup), Pad Thai, Pumpkin & Zucchini Stir Fry and Sweet Sticky Rice w/ Mango and Palm Sugar Syrup.
The students did an excellent job as you can see from the photos, the Singha Beer was the perfect foil for all that spice and tartness.
One of the easiest dishes to achieve and one well liked by even those that don't usually like Thai food is the stir fry. It's delicious with plain steamed rice.

Pumpkin and Zucchini Stir Fry

400 g Pumpkin; peeled, cut and sliced into 5cm lengths

400 g Zucchini, cut in ½ cm matchsticks 5cm lengths
2 Eggs
2 Spring onions, sliced into 5cm lengths
2 Tbsp Canola oil
2 Garlic clove, finely sliced
100 ml Water

2 Tbsp Vegetarian oyster sauce

2 Tbsp Mushroom soy sauce
1 Tsp White sugar
¼ tsp Ground white pepper

Coriander leaves to garnish

Method:
1. Cook the pumpkin till just soft in a microwave or steamer.
2. In a wok, fry the garlic in the oil till just golden
3. Add the eggs and stir till half cooked
4. Add the pumpkin, zucchini, water, soy sauce, oyster sauce, sugar, white pepper.
5. Stir fry for 5 minute till all combined.
6. Add the spring onion and stir to heat through.

Serve garnished with coriander leaves and a sprinkle of white pepper.

Spaghetti Meat(less)balls Recipe

Although the kids have never had meatballs, burgers or sausages I know they hold a certain appeal to their visiting friends so I was always on the lookout for a good substitute.
After much experimentation I came up with the following recipe which many kids have pronounced "the best meatballs EVER!". If only they knew...

I made some of these for dinner last night and was hoping to get a photo to put here but they all disappeared. Luckily I'm teaching this to my students on Monday night so I will try and remember to get a shot then!

VEGETARIAN “MEATBALLS”

Serves: 24 medium size meatballs
Preparation: 15 minutes + 30 minutes refrigeration
Cooking Time: 20 minutes

Set oven to 190C

Ingredients:
½ c cheddar cheese, grated
¼ c parmesan cheese, grated
4 eggs, lightly beaten
½ c walnuts, finely chopped in a food processor
1 c breadcrumbs, large crumb
1 tin lentils, well drained
200 gm mushrooms, finely chopped
1 tablespoon mixed herbs
1 garlic clove, crushed (optional)
Salt & Pepper to taste


Method:

1. Using your (clean) hands, mix all ingredients together in a large bowl.
2. Refrigerate for 30 minutes.
3. Form into walnut size balls and place on a paper lined baking tray.
4. Spray with canola oil.
5. Bake at 190C for 20 minutes, turning occasionally for an even colour.

At this stage you can add the “meatballs” to your tomato sauce or use it in other recipes.
I serve them on top of the spaghetti and sauce with parmesan cheese.

Variations:
Add tomato paste, chilli or chopped fresh herbs to the mix for a different flavour.