~Cooking with JoJo's Day Programme (3)......Beetroot and Goat's Cheese Risotto~

I recently went in and did another Cooking Session with JoJo's Day Programme

This time the recipe was Beetroot and Goat's Cheese Risotto

from a now defunct Australian Good Food magazine

How I miss this magazine!!!

The pink rice caused quite a stir amongst the group LOL!!!

Top with Parsley when done and it really is a delicious meal but then again I love beetroot!!!

Some of the gang helped decorate it!!!

Beetroot  & Goat's Cheese Risotto

Serves 4 

Prep 5 m, Cook 30m

Gluten Free/Dairy Free

* 450g can whole baby beets (real ones prepared can be used as well)

* 21/2 C Chicken Stock.....I used Massel Gluten Free

* 25g butter.......can use olive oil, coconut oil or your favourite

* 1 chopped onion

* 2 crushed garlic cloves

* 2 C Arborio Rice

* 200g soft Goat's Cheese

* Parsley to garnish

*  Drain beetroot, reserve liquid

* Coarsley chop beetroot and set aside

* Add stock to reserved liquid

* Heat butter/oil in large saucepan on medium heat

* Add onion, cook 5m until softened

* Add garlic cloves, cook till fragrant......1m

* Add rice and stir to combine

* Add stock, 1/2C at a time and cook 20-25m until liquid has been absorbed and rice is tender

* Add beetroot and goat's cheese, cook 1-2m until heated through

* Top with more cheese if desired and garnish with the parsley

A lovely, lovely Risotto!!!

Bon Appetit and Happy Cooking.....Dzintra

~Cooking with JoJo's Day Programme (2), fires and a new softie~

It's pretty cold here on the South Coast this weekend

For the first time in years we don't have a real fireplace......but it's coming!!!

So I couldn't resist this DVD above of a fireplace LOL

Apparently psychologically looking at it can make you feel warmer by 10c so we're testing it out this weekend!!!

Recently I went in again to JoJo's Day Programme to do a little cooking with the gang

This time it was Chicken and Lemongrass Laksa from donna hay magazine 10th Anniversary Issue Oct/Nov 2012

Above are some of the ingredients that have been chopped and trimmed for the Laksa

Stock in along with Curry Paste, Garlic, Coconut Milk and Fish Sauce

With Snow Peas and Mint Leaves added

Rice Noodles in

and here 'tis

Lovely, tasty and oh so warming

Perfect for a day like today!!!

Meanwhile last week I had to have this cat when visiting Braidwood Maker's Market

I just loved the colours.......no wonder apparently the maker said they were colours from 1875

And this little cat is sitting right next to our 'fire'

Hope you are keeping warm, having something nice to eat and hopefully get some stitching in......Dzintra xo

I've now signed up with Bloglovin but I'm still learning it all!

~Cooking with JoJo's Day Programme (1)...Quinoa~

Recently I went to JoJo's Day Programme and did a cooking class with the clients

Above is a pic of the Middle Eastern Bean Patties with Yogurt and Mint Sauce we all made

Here are Angie and Alan......very keen to have lunch

they sat at their places not long after we arrived and patiently waited!!!

Eddie was a very keen worker

Renae......one of the care workers on the day

and now posing with JoJo

The patties all lined up ready to go

Trying to do a 'cheffy' pose here whilst thinking how would Matt Moran do this LOL

From left to right here.......Alan, Adam, Angie, JoJo, Mieke and me

A very successful lunch and I'm back again tomorrow to do another one......this time a Chicken Laksa

Before trying this with the gang I did a practice run at home

The Patties are from Cooking with Quinoa by Rena Patten

Quinoa - pronounced keen-wah - is a grain, but not just any grain. It is considered to be almost a complete food. It is very high in protein, full of vitamins, gluten- and wheat-free, cholesterol-free and usually organic. And it is simply delicious. This title shows you many different ways to use quinoa.

We have just discovered quinoa in our house and love it

These patties have become a firm favourite with us!!!

Uncooked Patties

Cooking

Served with Broccoli and a simple salad

* R E C I P E*

Makes 8-10....you could even get 15 patties.......they are a really good size

Gluten Free, Vegetarian and for Dairy Free omit Yogurt

~ 1/2C quinoa grain, rinsed and drained

1C water

2 x 400g cans red kidney beans - rinsed and drained

3 cloves garlic, grated

4 shallots or spring onions, finely sliced

1t ground cumin

1/2 - 1t chilli powder

3T chopped coriander

1 egg

salt to taste

2T olive oil

YOGURT MINT SALSA

~1/2C Greek Yogurt

1T finely chopped mint

1t extra virgin olive oil

salt and pepper to taste

METHOD

Place quinoa in small saucepan with the water.  Bring to boil then reduce heat, cover and simmer 10m until all water is absorbed.  Remove from heat and cool.

Coarsely mash kidney beans with fork or potato masher.  

Add cooked quinoa, garlic, shallots, cumin, chilli, coriander and egg.

Season with salt and mix until all ingredients are well combined.

Divide mixture into 8 or 10....but it will do 15 smaller ones and shape into round patties.

Heat olive oil over medium heat in pan.  Add patties and cook until golden on both sides, aprox 3-4 m each side.

To make the salsa mix together yogurt, mint, oil and season as desired.

Serve the patties with the yogurt mint salsa and a garden salad.

A yummy meal highly recommended.....

Bon Appetit......Dzintra