Hi guys,

Some new videos have just been added to my You Tube channel, go subscribe if you want. Then you can comment and won't miss any updates.

Hope you like. The Fresh Rice noodles I think is much easier when you have seen the video.

Happy Sunday.

http://www.youtube.com/user/Teninastestkitchen/videos?view=0

http://tenina.com/ebook-whats-for-dessert/

Hi guys…all good to go…finally, after birthing pains beyond belief….

Please go see and enjoy!

We are giving away a $300 Heilala Vanilla hamper as well as a $100 Crio Bru pack to two lucky purchasers who buy the book within the first three days!! (That means draw will take place on Tuesday morning!)

Enjoy….
xx

Hi all non Facebookers! 

Just letting you know that I have put up one last class during the day time on Tuesday Sept 18th at 11am-1pm.

Please book in at http://tenina.com/store as places will go very quickly. It is the same class I ran in June with the following menu;

Honeyed Ginger and Lemongrass Lemonade
Yellow Curry Paste
Red Curry Paste
Coconut Chicken Soup
Fresh Rice Noodles,
Sticky Pork Salad
Steamed Fish Custards
Sticky Rice Ice Cream and Mango Sundaes

Hope to see a few Forum Fest Retreaters there, sorry won’t be heading south to Bunbury with this one, maybe Albany, but just too much on…


See you there Perth peeps. 

Not set in stone or anything…but the tentative dates for a version of Chic Chocolate in Adelaide and Melbourne! MARCH

Adelaide the public holiday Monday 12th, long lunch at 1pm and evening 7pm
Tuesday evening 13th 7pm

Then Melbourne South Yarra way Wednesday 14th evening Dandenongs way Thursday evening, Macedon ranges way Friday evening.

Hows them apples?

Need feedback and fast as we are short on time (as usual!!)
xx

Hey guys, we are so excited to let you all know that the app is in the store!
http://itunes.apple.com/au/app/dinner-spinner/id489050384?mt=8
It includes extra never before released recipes and is cheaper for the first 30 days of release.
We are releasing a Lite version that is free but in their wisdom Apple have not approved that one yet…so take a chance and buy the full version!

Hope you likey!
 

Hi Guys,

I have been so frantic that I did not get on here yet to post my new classes. For Mandurah and Perth we are practically sold out in record time, so wont bother posting those. But for Alexandria and Newcastle a few spots left. Only 20 per class at this stage and tickets are availabel online at http://tenina.com/store Menu details for Celebrate and Bake are as follows;

Flaky Butter Puff Pastry
Camembert en Croute
Salad Pizza with Mustard and Speck
Quinoa Stuffed Roast Peppers
Steamed Spinach with Orange and Hazelnut Dressing
Baked Apricot Glazed Ham
Orange Pecan Dacquoise
Gingerbread Biscuits and More!

There are door prizes, goodie bags and more fun in this one of a kind cooking class.
Dates are
11am and 7pm Thursday November 17th Alexandria
11:30am and 7pm Friday November 18th Newcastle
1pm Saturday November 19th Alexandria

Alexandria address is;
Level 2, 204 Botany Rd Alexandria NSW Which is the brand spanking new Kleenmaid experience gallery.

Newcastle venue yet to be confirmed but we are holding it for sure! So buckle up, here I come!

Lookng forward to meeting lots of you there!
 

Umami Paste
20-30 servings
Ingredients:
300g Roma tomatoes, cubed

90g Parmesan, cubed

80g toasted walnuts

5g Dulse sea vegetable, flakes (available from some Health Food shops)

5g good Balsamic vinegar

2-3 anchovy fillets
Preparation:
Place tomatoes into Thermomix bowl and cook for 10 min/100°C/Reverse + speed 1.

Press cooled pulp through a fine sieve and separate solids from liquids. (See below for ideas to use solids) Reserve liquid to use in Umami.

Place Parmesan and walnuts into clean, dry Thermomix bowl and mill for 8 sec/speed 9.

Add all remaining ingredients and blend for 30 sec/speed 4, scraping down as necessary.
Photos:

Tips/Hints:
Serve on crostini, as is.

Add to a cheese platter as a spread.

Stir through hot soups, bolognaise sauce, curries, and any other savoury dishes as needed.

Blend 1-2 tbsp Umami paste through freshly made butter with some flat leaf parsley and lemon juice for a delicious U-Butter to top a grilled steak, fish, or as an alternative to garlic or herb butter.

Add to risotto or stir through hot cooked pasta with chopped herbs and EVOO for a quick and easy meal.

Rub onto uncooked chicken breast, wrap breast in sliced mozzarella and bacon and cook on hot grill.

Dehydrate tomato solids in warm oven on piece of baking paper for as long as it takes for it to become brittle. Mill and add to powdered stock…recipe to come!

You can use Nori for flavour, just blitz it first in the TMX, but Dulse is a superfood and is really a great addition nutritionally. As for keeping issues, I am using it in almost everything savoury. It is just a great addition to all recipes…lifts them beyond the norm, so never has the chance to go off in my fridge…but freezing is a great option if you don't cook a lot.
Also if you get dulse seaweed instead of flakes, again, just blitz first prior to using. Can add with the parmesan.

Hints from members
Jeninwa - it doesn't last much more than 3 weeks in the fridge.
Hools003 - 5g dulse sea veg flakes = 6 tsp and 5g balsamic vinegar = 1 tsp