Lana kindly wrote to the Foundation, as we communicated further we learnt a little about Lana's story which she kindly agreed to share along with 2 beautiful recipes.
"It seems a million moons ago, yet sometimes only yesterday when Vogue Entertaining named my fun Cooking School [no real ritzy name] as one of the best eight schools in Australia. I facilitated the school from my beautiful home in Paddington, Sydney. The laid-back stylish kitchen featured Tasmanian Huon timber and glass cupboards, open shelving showcasing blue and white china carried home from travels in South East Asia, black and marble bench tops, - opening out to see a sunlit courtyard through white-painted French doors to pick green herbs so easily to add to my food. My aim was always to present fresh, flavoursome, new creative cuisines from around the globe to a lively group gathered around my rustic wooden table. My Cooking School created the greatest joy imaginable for me. I coached, cooked, and offered food-flavoursome-food to salivating students.
The first recipe from Cooking School days coming to mind is the Moroccan dish B'stilla (chicken and almond pie wrapped in golden paper-thin pastry leaves) - I cooked it decades ago while facilitating the school in my home for friend and cookbook author Belinda Jeffery, who said: "My toes are curling in delight under your dining table."
We are delighted to have Lana share two of her beautiful recipes which we have trialled and tasted- simple and delicious! We know you and your residents will agree- have a go!
CHILLED CUCUMBER, CAULIFLOWER, GINGER and TRUE GREEN FRESH MINT SOUP
Makes approx. 1.25kg — 10x serves at 125g
INGREDIENTS
1 tbsp (30g) butter
2-3 (15g) cloves garlic, peeled and crushed
12 cm (30g) piece ginger, peeled and grated
1 leek (200g) [white part], chopped
3 (500g) long Lebanese cucumbers, peeled, deseeded, chopped
½ (250g) small cauliflower, broken into florets, blanched for 3 minutes
500g Greek yoghurt
Chicken stock, if needed
2 tbsp lemon juice
Fresh mint, torn
S & P to taste
Extra cucumber, diced for serving
METHOD
Melt butter in a large pan.
Saute crushed garlic, grated ginger, leek and cucumber for 2 minutes.
Take off stove, add blanched and drained cauliflower, stir.
Cool a few minutes.
Add yoghurt, lemon juice, S & P, fresh mint to taste.
Blitz, check consistency, add chicken stock or water if needed.
Chill, refrigerate at least 2-3 hours.
Stir, pour liquid on top of diced chopped cucumber in individual bowls.
Optional: Serve with small sprigs of fresh mint, tiny tiny sprinkle of paprika for a speck of colour and olive oil (for Maggie).
ROASTED SPICED SEASONAL VEGETABLES with Feta and Fresh True Green Herbs
Makes 2kg- approximately 8x 250g serves
[There is the option of sautéing vegetable chunks to brown first for a few minutes – time and space permitting]
INGREDIENTS- rinse and leave skin on all root vegetables and cut roughly into 3cm chunks
300g Sweet Potato
650g Pumpkin – Qld Blue or Kent
400g Potato
300g Carrots
200g Broccoli florets- cut into approx. 3cm pieces
200g Cauliflower florets- cut into approx. 3cm pieces
300g (1 large) Red Onion or Leek
3 garlic cloves- in skin and crushed with back of knife
½ cup Peas [frozen can be used for convenience- Birds eye brand]
4 Tbsp Extra Virgin Olive oil
1 tsp Turmeric powder
½ tsp Ginger powder
¼ tsp Cinnamon powder
1 tsp Cumin powder
1 tsp Curry Powder
Sea salt
Ground black pepper
¼ cup fresh Oregano chopped
To garnish
½ cup fresh Parsley leaves chopped
¼ cup fresh Mint leaves chopped
Persian Feta [select cheese to taste re salt content and texture]
METHOD
Preheat a fan forced oven to 200c, line a large baking dish with parchment paper.
Chop root vegetables into chunks and place in a large bowl. Cut florets and onion/leek and place in a separate bowl.
Mix the powdered spices, S & P, and oil. Divided between both bowls of veg and toss to coat.
Place the coated root vegetables on the prepared baking dish, add garlic and bake for 20-30 mins. Check for colour. Turn chunks.
Reduce oven temp to 180c, add florets, onion/leek and oregano, bake for a further 15-20 minutes or until crisp outer and soft centre. Bake frozen peas in separate dish.
Once cooked, remove from the oven and allow to cool slightly, before presenting in a serving dish, evenly scatter with fresh mint, parsley, S&P, peas and crumbled feta.
Optional: Saute mushroom slices on stovetop for added nutrition.
