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Angela's Kitchen Cooking School

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25.01.2022 #rhubarb just out of the oven. Perfect for lots of uses. This batch is for serving with rice pudding. I baked this with the juice of an orange, 2 tbs honey and 1 tsp vanilla paste for 15min at 180C. Some orange zest to finish. This is also delicious on porridge, muesli or yoghurt.

23.01.2022 How to make cultured butter with kefir grains

23.01.2022 My cheese is finally ready. 2 months later and it is perfect! I used @theblacksheepschool recipe and beautiful local cows milk and #kefirgrains for starter. #naturalcheesemaking #homemadecheese

19.01.2022 So happy to be back in a busy kitchen! I’ve joined the @redbeardhistoricbakery team and it’s the start of mince tart season. Melbourne when you can, I highly recommend a day trip to Trentham for a sample of the delicious baked goods and amazing sourdough bread. #Repost @redbeardhistoricbakery with @get_repost Who is that masked woman...?... Great to have @angelas_kitch on the RB team! Bakery cafe hours for takeaway only atm: Friday to Monday 9-3 @dmpharvest @daylesfordmacedonranges #daylesfordmacedonlife #trentham #trenthamvictoria Ps Mince tart time...

18.01.2022 Do you have lots of broad beans in the garden? Try frying them whole. Here, I have used young pods, blanched them then dusted them in flour that had some fennel, cumin and cayenne pepper mixed through it then shallow fried in olive oil. Paired with a lemon and mint yoghurt dip, it was a delicious meze. #seasonalproduce #mediterraneandiet

17.01.2022 Tonight’s dinner made from stunning produce from @castlemainefm #morelmushrooms from @mushroomsanon pan fried in butter and @barfoldolives olive oil with some pan fried chicken from @yapunyah all sitting on a bed of morel risotto. A glass of crisp Riesling made a perfect end to a beautiful spring day. The only thing missing- our dear friends and family and cooking class participants to share it with. Missing you all so much

17.01.2022 #truffle use no. 3 The final dish from my @black_cat_truffles I used the rice I had the truffle stored in to make a risotto that also had truffle butter in it. On top I made buttermilk (from the butter I had made) poached chicken that was lightly fried in truffle butter. To finish, shavings of truffle. It was yum #truffleseason

17.01.2022 The rhubarb served with rice pudding #rizogalo and pistachios. I love the colour combination and the tartness of the rhubarb with the creaminess of the rice pudding. I used orange zest, orange blossom water and honey to flavour the rice pudding. Here’s the recipe: Ingredients 3 cups full cream milk, plus 2 tbs extra... cup short grain white rice 4 tbs corn flour cup cream vanilla pod, seeds scraped out or 1 tsp vanilla paste 2 tbs honey, more if you want it sweeter Zest of one orange 1 tsp orange blossom water Baked rhubarb Crushed pistachios to garnish Method Boil rice in plenty of water until soft. Strain and set aside. In a heavy based small pot add the milk, vanilla, orange zest and heat to just before boiling. Add the rice, honey and cream and stir (remove and discard vanilla pod, if using). In a small bowl dissolve the cornflour with 2 tbs of milk until a paste forms. Add this to the milk and rice and continue to stir until it thickens and reaches boiling point. Remove from heat. Stir through the orange blossom water and divide rizogalo into small dishes or glasses. Allow to cool slightly (or refrigerate) before serving. To serve, add some of the baked rhubarb on top and garnish with crushed pistachios.

14.01.2022 When friends visit and bring a truffle - then scrambled eggs and truffle butter are a must. So delicious

13.01.2022 #truffle use no. 2 Scrambled eggs on toast with truffle For this morning’s breakfast I used the eggs I had stored in the fridge with the truffle and some rice. The eggs were served on toast buttered with #trufflebutter and some more shaved truffle on top. Delicious! There’s still some of the 26g @black_cat_truffles left for one more meal. @ Vaughan

11.01.2022 Yoghurt soup - perfect winter warmer This soup is often referred to as ‘highland soup’ from Turkey. My connection to it is through my heritage that includes the Greeks from Asia Minor (Turkey). My maternal grandparents were refugees that settled in Greece. This is one recipe they brought with them. It really is delicious! Let me know if you like it. Yoghurt soup from Asia Minor... Ingredients 1.5 lt chicken stock cup short grain rice 2 tbs plain flour 2 cups Greek yoghurt 1 egg 1 tbs butter A few mint leaves Cayenne pepper (optional) Method Place chicken stock in a saucepan and bring to the boil. Add the rice and stir. Simmer for about 15 minutes until the rice is cooked. In a bowl add the yoghurt, egg and flour and mix well with a whisk or fork. Slowly ladle some of the hot soup into the bowl while continuing to mix. Do this until the yoghurt mixture is warm and quite thin. Add this back to the soup in the saucepan and stir. Season with salt and pepper and simmer for a further 10 minutes. To serve, melt butter in a small pan and add the mint leaves. Pour mint & butter mixture over soup once in serving bowls and sprinkle lightly with some cayenne pepper if you like.

11.01.2022 #truffle use no.1 #culturedbutter with grated truffle. I used my clever little butter churner (making sure to remove the kefir grain first). If you don’t want to make your own butter you can just soften some butter, add the grated truffle and fold a few times to incorporate. @ Vaughan

11.01.2022 Making a wild greens pie. The mix has a collection of stinging nettles, sow thistle, wild fennel and some silverbeet from the garden. For the pastry I used a stone ground bakers flour which seems coarse but stretched beautifully after a couple of hours rest. #pittes # #phyllo #phyllopastry #filopastry #horta #wildgreens @ Vaughan

09.01.2022 Tsoureki and butter pudding Do you have lots of tsoureki (Greek Easter bread) left after Easter? Here’s a great way to use it up. Tsoureki and butter pudding... Ingredients 1 tsoureki 125g unsalted butter cup currants 2 tbs commandaria or port (warmed) Orange zest 2 cups milk 3 eggs 1 tsp vanilla paste Icing sugar to dust Double cream or vanilla ice cream to serve Method Heat oven to 180C. Soak the currants in the warmed commandaria or port. Slice tsoureki into slices. Melt the butter. Whisk the eggs, milk and vanilla paste. Take a baking dish (about 25cm). Dip slices of tsoureki in the melted butter and line the base with the buttered side down. Sprinkle with the soaked currants and the orange zest. Arrange the top layer of tsoureki with the buttered side up this time. Pour milk and egg mixture on top. Place dish in the oven and bake for about 20 minutes or until golden and the custard has thickened. To serve, sprinkle with icing sugar and add a dollop of double cream or vanilla ice cream.

09.01.2022 Chocolate cake served with cream and rose petal powder from @gewurzhaus Here’s the recipe. #chocolatecake Chocolate Cake... Ingredients 200g dark chocolate, chopped 180g unsalted butter, diced 4 eggs, separated 150g caster sugar 200g almond meal 100g self-raising flour Ganache 150g dark chocolate, chopped 100ml cream Method Heat oven to 180C. Butter and line the base of a 22cm springform cake tin. Place the chocolate pieces and butter in a small heavy based saucepan and melt over low heat while stirring to combine to a smooth paste. Set aside. Beat the egg yolks and caster sugar until creamy and light in colour. Mix the flour and almond meal and set aside. In a separate bowl, whisk the eggwhites until soft peaks form. Fold the chocolate mixture into egg yolk mixture. Once incorporated, fold through the flour and almond meal. Finally, fold through the egg whites in two batches. Pour mixture into the baking tin and bake for about 50 minutes or until cooked (when a skewer comes out clean). Let cake cool in the tin before removing. To prepare the ganache, bring the cream just to the boil and then pour over the chocolate pieces. Let rest for a minute and mix well until a smooth ganache forms. Pour the ganache over the cool cake and leave to set before serving.

08.01.2022 With COVID restrictions easing, we’re planning to return to our hands on classes in January 2021. Dates and venues will be released soon. Classes will run in Melbourne and Castlemaine. Gift vouchers available now for 2021 classes. #cookingclass #handsoncookingclass #mediterraneandiet #phyllo #filopastry #pittes

08.01.2022 Cheese in the making. I’ve used kefir as the starter to make a batch of natural Camembert and Brie style cheeses. Today the cheeses go into their cheese caves (plastic containers in the fridge) and some TLC will yield beautiful cheese in 2 to 3 months. #naturalcheesemaking @ Vaughan

07.01.2022 Stinging nettle pasta with slivered almonds, garlic and chili. A simple way to cook up the stinging nettles as well as any other wild greens. #stingingnettle #wildgreens #mediterraneandiet

05.01.2022 What’s in the jar sitting on my kitchen bench? Cream and kefir grains today, cultured butter tomorrow. I’ll post a video of the process soon after I churn it. So easy, so delicious and most importantly so satisfying

04.01.2022 What’s the best thing about making cultured butter? Look at image 2 for the clue. I used 400ml @schulzorganicdairy cream and 2 tbs of kefir. Left it on the bench for 24hrs and then churned. Final result: about 200g butter and about 100ml butter milk. @ Vaughan

04.01.2022 The sourdough is finally ready so we can taste yesterday’s butter. OMG! The butter really is spectacular. Yesterday I suggested the buttermilk was the best thing about making cultured butter, but now I’m torn. Eating it with freshly baked bread could just be better Have you been baking, churning, or cooking things you don’t normally have time for?

04.01.2022 Trying different versions of sourdough bread baked in a small paella pan. #sourdough @ Vaughan

03.01.2022 First ever attempt at #medlar jelly @ Vaughan

01.01.2022 #giaourtlou souvlaki is the perfect Friday night dinner for watching the footy (go tigers ) The name of this souvlaki comes from the giaourti - yoghurt that is liberally added to the pitta bread followed by the meat patties and topped with a paprika spiked warm tomato sauce.

01.01.2022 Truffled scrambled eggs and truffle risotto in the making. Maybe there’s enough for some truffle butter too This beautiful @black_cat_truffles truffle just arrived from Karen’s trip to the @castlemainefm and I can’t wait to use. But first some infusion time in the fridge. #truffleseason

01.01.2022 #medlar jelly ready It didn’t set as much as I would have liked but it tastes lovely.