Italy and back and I only went to Zone 1

It's almost been a month since I took the steps of taking on Cassie’s Kitchen part time in my stride. The change came after a after a long awaited (and needed) break to Australia to see the family.

With the support of many new faces and the regulars who have appeared on the blog before. I have made some wonderful contacts and I'm steadily learning the ups and down of turning my passion into an exciting outlet for all my energy. We’ve had some special days of recent, with a stall at Boxpark in Shoreditch, being involved at a Wimbledon themed event in Stratford and part of the Good Food in Greenwich and change for life roadshow.  Over the weekend we had a stall at the Charlton House Community Day and this weekend coming will see us host a stall at the Progress Estate 100th birthday community day.

More excitingly we have also partnered up with #GreenwichHour to launch the end of Summer Party this September that will showcase all of the businesses and wonderful offerings in the Borough of Greenwich. This event will see Cassie’s Kitchen in its element working alongside the Head Chef of Season etc, serving a mix of traditional and Mediterranean dishes to 100 guests.

So, now you're asking OK, she’s told us all business facts. What are the fun things that have been happening to Cassie’s Kitchen.. Well here is my story! 

Today I went down to Bella Vita translated to the Beautiful life Italian Food Expo in Islington  at the Design centre and wow! what a fantastic-o day! I sampled the most delicate and delicious cheeses. The most scrumptious relishes and jams some delicious warm focaccia dipped in truly great balsamic and olive oils, and don’t even get me started on the the size of the panatone. 

I was even lucky enough to see Massimo Bottura the saviour of Parmiganno Reggiano after the 2012 earthquake that destroyed 400,000 wheels of parmiganno cheese. Strangely enough it was only the other week I was watching an interview of his story of how he was called with urgency  by the main producers of the delicious cheese to help them salvage an industry that had been running since the middle ages. 

One of the things I noticed today was that Massimo, who freely admitted it, loves to talk. This character trait makes you drawn to him and his unique story. With the damage of the Parmiggano cheese near to his hometown area, he was tasked to invent a dish that not only could be sold to Italians to cook at home, but a dish to inspire the world and Risotto Cacio e Pepe or Risotto with cheese and pepper as some may know it was born.

It is such an interesting story to hear about how 1 simple dish launched a new way of eating and cooking and was able to save an entire economy.

My other highlight for the day was a 3 course lunch from Andrea Zagatti, who completely blew me away with his approach of cooking a dish using the selected ingredients available to him on the day. In my eyes this is a true talent. 

To start we had a beautiful parma ham, with artichoke heart and the stem of tomato vine.  Follow with melanzane parmiganna cooked with a smokey flavoured type of mozzarella ball 

Main was Cuttle Fish ink Tagliatelle and then to finish we sampled 4 cheeses parmesan, pecorino, and a smoked cheese with matching jams or honey.

Overall it was such and exciting day of food and flavours and I only wish I was more confident to speak to more suppliers to find out about their wares more. 

Anyways later kids. 

Recipe for my secret arancini balls to coming this August! 

Cass

Bringing homestyle dishes with plenty of punch to a plate near you!

It's been a busy few months here in Cassie's Kitchen, I have hosted 2 large events and I am about to hold my 2nd official supper club. I've built and launched a website cassies.kitchen also been spending a lot of time talking about my future plans with new faces and developing my technique, whilst experimenting with new flavour combinations.

With friends from home visiting and family on the mind, I've scheduled in a few calls back to Australia to chat with my Nonna this month to pick her brain on a few of her traditional dishes, and working out a few way that I can make them my own.

Since artichoke season started, I have been busy making a tasty paste featuring these delicious and flavoursome vegetables with roasted cherry tomatoes. As a home style cook who scrutinises her own cooking's every detail. This paste is delicious and since I first made it, I have now made it more than 5 times and it's featured in at least 20 different dishes. I'm actually loving it so much it will feature as the main sauce of the my vermicelli pasta that features white wine in the dough this Friday at the Supper Club.

One of the biggest challenges I have set myself this February was to increase my vegetarian and vegan repertoire. Only last week I delivered a number of canapes that were vegan inspired for a catering job at London Bridge. One of those included making a spinach flat bread with an artichoke and roasted cherry tomato paste, served with asparagus and fresh lemon juice. The flavours were sensational and very well received by the client and the colleagues at work who gobbled them up.


If you are interested in attending the supper club this Friday, make sure to book your tickets through.

Getting down to spinach I mean business.

Recipe: Spinach Bread

You will need
500g Chop fresh baby spinach down
3/4 cup of milk ( use almond milk if your making a vegan alternative
1 teaspoon of sea salt
3 cups of plain flour + 1 cup for surface dusting/ hands
Olive oil ( for frying)

Juzzha aka Hand Mixer

Equipment
Rolling pin  or a round bottle)
Hand mixer also know as a "Juzzah" to my mum.
Sauce pan
Frying pan
Tongs
Paper Towels
Cling film

How you do it
Stage 1
Heat the milk so it's warm to touch in a sauce pan over the stove
Chop up the spinach so it's fairly small
Add the milk to the spinach and use a Juzzha* to turn the milk into a green liquid

Stage 2
On a clean bench make a well with the flour, and slowly pour in the milk.
Gently fold the flour into the milk, making sure not to let the walls fall as you go.
Once mixed together knead the dough lightly with the palm of your hand.
If the dough is sticky, rub your hands in flour and sprinkle some flour lightly on the dough.

Stage 3
Let the dough rest for 30 -40 minutes wrapped tightly in cling film so it is no exposed to the air.

Stage 4
Once the dough is well rested, roll into  balls and then using the rolling pin make large pancake sized flat bread. Roll to your desired thickness, I suggest 5mm.

Stage 5
Using olive oil very lightly and  a frying pan, once the oil starts to spit, gently drop in your spinach bread, you will see parts start to turn golden and the bread will start to bubble, once this occurs flip the bread over until the same look develops on the other side.

I find it best to place the cooked bread onto paper towelling while it cools.
Once cool, fill up with all the yummy things you can think of, I suggest basil pesto, fresh capsicum and goats cheese or ricotta with cracked pepper.


So I know the word that doesn't really exist, but say hypothetically you were asked to replicate the sounds of a hand mixer. I'm sure  "juzzh" would be fairly accurate and if not, It's my mum's word and it's stuck with me.

If you are interested in securing tickets to the supper club or are yet to connect on social media make sure you use the links below.

Have a great night foodie lovers
Cass x

Website : www.cassies.kitchen
Click here to like my Facebook Page 
Click her to secure Supper Club Tickets

Post NYE 2015 Hangover Food - All Vegetarian!

It's come and it's gone. However my seedy-ness still remains.

So as I lay pathetically around the house, I realise it is time to eat something both yummy and simple.

So here are two of my favourite Go-To Vegetarian Recipes for when I am watching the Lord of the Rings Trilogy on TV.

Cheesy Parmesan Risotto 

1 cube of vegetable stock
1.5L  water
1 tblsp olive oil
½ red onion diced
2 cloves garlic crushed
2 cups Arborio Rice
¼ cup grated Parmesan cheese

2 tblsp of tomato paste
¼ cup of Parmesan shavings
sea salt
cracked pepper
fresh basil
dried oregano


1. Place the stock & water in a medium saucepan bring to the boil. Reduce heat to a gentle simmer
2. Meanwhile, heat oil in a large saucepan over medium heat. Add the onion and garlic & cook, covered, stirring occasionally, until the onion is soft.
3. Add the rice to the onion mixture & cook, stirring, until the grains appear slightly glassy. Add a ladleful of stock to the rice mixture and stir constantly with a wooden spoon until the liquid is completely absorbed. Continue to add stock, stirring constantly and allowing the liquid to be absorbed before adding the next ladleful.
4. This process will take around 20 min or until the rice is tender yet firm to the bite. Stir in Parmesan, seasoning & tomato paste until risotto is pink and creamy.
5. Serve with Parmesan shavings & piece of ciabatta bread

and then... 

Chilli, Cheese and Honey Bread

Cibatta Bread ( Or any bread if you have any)
Honey
Chilli Flakes
Cheddar Cheese

Turn on the Grill in the oven
Slice up Cibatta Bread into slices 2-2.5cm thick
Lather up honey all over 1 side of the bread
Sprinkle Chilli Flakes over the honey -
Cover bread in Cheddar or Mozzarella Cheese
Grill in the Oven until cheese is golden

Serve up and eat!


Let me know if you try any of these it would be great to hear back from you on your thoughts!

Best to find me / get in contact here:
https://www.facebook.com/cassies.kitchen.88

See you later!
#cassieskitchen