Smoked Salmon at it's best

Healthy Corn Fritters with Smoked Salmon & Fresh Dill
 This is one of my favourite brunch recipes or you could simply serve as canapes for a dinner party or gatheing. I promise this is not tricky at all. Remember, the trick is all in the presentation. Serve on a fancy platter or three tier display and don't forget to add dill (as I did in this photo!).

What you need:
Corn Frittters:
1 1/2 cup Gluten Free or Spelt Flour
1 can of corn kernels
bunch of chives, chopped
Salt & Pepper
1/2 cup milk
2 eggs free range

1 pkt of good quality Smoked Salmon
Sourcream
Fresh Dill

What to do:
1. Add all corn fritter ingredients in bowl and stir
2. Heat frypan on cook top to medium heat. Place enough oil in pan to cover the base. Heat pan until hot and place 3 spoonfuls of batter in pan. Cook 2-3 mins each side and remove to cool
3. Place a small dallop of sourcream, a slice of salmon and a sprig of dill
4. You could even place some lemon wedges on the platter and a spinkle of salt

Secret Italian Bolognese Recipe - the best ever!!

I recently found this package on my front door from my 85 year old Italian neighbour (all but the wine!). Every year, she gathers her family around for a passata day making fresh tomato sauce for all types of cooking. I love the tradition of storing this flavoursome sauce in a longneck. It reminds me of the days when my Nonna was alive and this is how pasta sauce was kept in storage.

Of course, I had to cook immediately on delivery and decided to cook my 4 hour bolognese sauce, which is a traditional recipe from my Aunty in Arten, Italy. Aunty Maria Monica taught me how to make authentic bolognese sauce from her kitchen in the small village where my mother was born. I had never tasted anything like it and just had to have the recipe, even in broken italian/english!

The secret recipe:

What you will need:
300g Pork Mince
300g Veal Mince
300g Beef Mince
A cup of stock
2 tbsp tomato paste
1 jar of passatta
1 garlic, crushed

What to do:
1. Place a large frypan on medium heat on your cook top. Add a dash of olive oil to cover base. Toss in your garlic and three types of mince and cook until brown. Add 1 cup of stock, the tomato paste and the passatta
2. Bring the boil. Then simmer on low heat and cook for 4 hours. The smell will drive you insane and tempt you to eat it beforehand, but it's worth the wait
3. Once cooked, season with salt and pepper. Serve with healthy spelt or whole-wheat pasta. Sprinkle with parmesean and pour yourself a glass of red. Enjoy!

It all comes down to finding your passion

I recently had a mini mid life crisis!

It all started with nearly chopped my finger off when making cookies. I was cheating by using the bamix, which of course, the butter and sugar churned through the blade. As I was flicking the mixture from the blade, my right hand slipped and turned it on. The only reason it stopped was because the blade hit my bone before my brain reacted.

Not good! I was rushed to a hand surgeon and placed in surgery. I had ripped my nerves and tendon on my index finger. I was on my back for a week on strong pain killers and unable to do anything except journal and watch cooking shows. Through the past three months with the healing of my finger, the physio, the exercises and learning to use it's full function, I have also had downtime to reconsider where my life was heading.

I was eager to rediscover my food passion after having a break for a few years, however, was not clear on my path. I knew that I could never go back to catering on large scales as I did before, however, I did know that I wanted to bring beautful fresh food into people's lives and affect them with education, taste and enjoyment.

It's funny how life rolls out the plans for you, but only when you stop trying to take control. From imaginining and thinking about how this new path would form, signs appeared to validate I was on the right track.

And this is how "Foods Lovers Meal Program" was born. I was approached by several influencial business women who I had met at different stages during the year for my own health. I was asked to create meals for clients based on their blood type as well as conduct cooking classes and education on creating these meals.

Following from these discussions, I was also asked by our own fitness training clients (we also own a Group Training Business and opening "The Training Club" in Feb 2013) to provide them with the same meal plan.

To be working with such dynamic, educated, passionate women is a true blessing. They are the experts and I am the cook. Life has made a full circle, this is where I started over 10 years ago and this is where I start again.

I am really excited to share this journey with you and I aspire to making a difference in your cooking life along the way.

Quickies

For a quickie snack during the day, do your body a favour and steer away from sugar, instead opt for some of these ideas. You will refuel your brain and kick start your energy levels:

• Celery topped with tuna mixed with greek yogurt and fresh herbs
• Sliced apple with tahini
• Rice cakes spread with pesto and sardines or smoked salmon, fresh dill and cucumber slices
• Orange and apple slices sprinkled with cinnamon served with greek yogurt
• Trail mix made up of almonds, blueberries, craisins and grapes
• Carrots, celery and brocolli with hummus

10 Minute Dinner to cook Tonight!

Asian Lime & Coriander Snapper

This is one of the easiest meals to prepare and not to mention impressive. Give it a go tonight. Serve with steamed basmatic rice, asian greens lightly steamed and fresh sliced chilli

What you need:

1 Snapper - approx 1.8kg, cleaned, leave head on! It looks great.

Oyster Sauce, Soy Sauce, Fish Sauce, Sweet Chilli

Palm Sugar

3 garlic cloves, sliced

Bunch of Coriander

Lime

What to do:

1. Depending on your cooking facilities - you have two options:

Preheat oven to 200c. Stuff Snapper with lime wedges, garlic cloves and wrap all over in a tight foil parcel. Place in oven and cook for 40 -50 minutes depending on size of your fish. You will know when cooked, when you flake the fish meat with a fork and it pulls away firmly and non-transparent

OR

Preheat a deep wok with half filled canola oil (dont panic yet). You will know when wok is ready to cook by placing a cube of bread in the oil and it sizzles immediately. Then place the whole fish in the wok and cook for approx 10-14 minutes depending on size. Check  if cooked as above. Place on paper towel to absorb any access oil. I promise the fish does not taste oily or appear oily, this is just a fast way to cook and leaves a lovely crispy skin

2. Next, in a saucepan, heat on stove on a medium heat. Add a dash of all the Asian sauce and stir. Grate 2 tablespoons of palm sugar (if you do not have, raw sugar will do) and stir in. Adjust flavours to your taste. Make enough sauce to pour over the fish.

3. Place your fish on a large white platter. Pour over the delicious Asian Sauce. Sprinkle with fresh coriander and lime wedges.

Lazy Sunday Breakfast

This is one of my favourite weekend breakfast dishes to cook up on a Sunday. It is so easy, so healthy, so delicious. Simply serve with toasted sourdough bread and a side dish of sliced avocado.

What you need:
4 organic or free range eggs
1 can of cannellini beans, drained
2 chorzio, sliced
fresh parsely
1 red onion, diced
2 cloves of garlic, diced
Sprinkle of paprika

What to do:
1. Preheat oven 180c
2. Heat frypan with a dash of olive oil. Throw in onion, garlic and chorzio (smell the aromas!!)
3. Once onion and garlic soft, add drained can of cannellini beans and toss through. Sprinkle in paprika and taste. Add the amount you like in taste
4. Spread mixture flat and crack each egg in a clear space. Place in oven and cook until eggs are just set. Approx 10 minutes
5. Keep checking as it could be under 10 minutes and it all depends on how you like your eggs. The hot tip is to remember the eggs still cook when removed. If you like them soft, take them out of the oven just before your preferred egg texture
6. Sprinkle with fresh parsley and dig in

Background of a Foodie....

Dinner at Bennelong, Opera House Jan 2012

Who is Madame Foodie?

Raquel commenced her food journey when she created her first business “My Personal Chef” in 2000. This business stood apart from other catering companies as she was one of the few who was offering freshness taste, homemade cooking for weddings, engagements, corporate events, birthdays and cruise ships. With a team of 30, Raquel cooked for Channel 7, Ian Thorpe, Pan Macmillan, Colgate Palmolive, St George Bank and many others. Her signature dishes included Thai Baked Snapper, Peppered Omelette Rolls with Smoked Salmon, Thai Beef Salad served in cucumber cups to mention a few.

Raquel also found a niche market of preparing fresh, healthy, delicious meals for elite athletes such as Steve Waugh & his family, Glen McGrath, the Sydney Swans, the Brumbies and Rugby League Teams. Meals were delivered to their homes to assist the athletes with their nutrition and eating plan.

Through her passion Raquel built a successful business feeding close to 500 people a week. In 2005 she sold her business to Stone Fish Restaurant, Cronulla. The business continues to feed people at all levels 12 years on.

Enjoying Stuffed Zucchini Flowers at Fratelli, Walsh Bay

Over the next two years, Raquel also bought, built and sold “Organics Only” which was a home delivery business of fresh organic produce, breads, meats and dairy groceries. This business was everything Raquel believes in – fresh, healthy food for ultimate wellness.

After selling her second business, she was contracted by the Lowy Family (Westfield Empire and 2^nd richest family in Australia) to prepare a variety of meals for their private plans. Under strict guidelines, Raquel created delicious meals, which were favourites of the Lowy family.

Cooking Class in Thailand

Today, Raquel in the process of creating another mini Empire called “Madame Foodie” which will offer inspirational recipes to educate people on how to cook simply, fresh and quickly with minimal fuss and maximum impact. A division on Madame Foodie launching in November 2013 is called ”Food Lovers Program". This is a weekly meal plan for clients based on their individual blood type. Raquel is also available for cooking classes and demonstrations to involve the community in learning to eat for enjoyment and for their health.

Enjoying Singapore Chilli Crab in Singapore - divine!!