TONYA’S MUSINGS
Tonya Jennings combines her passion for food and cooking with her beachside location on Port Phillip Bay at St Kilda, into developing and operating Cooking on the Bay Cooking School.
At Cooking on the Bay we encourage you to celebrate the richness and diversity that our food offers us and to enjoy cooking for your family and friends. Food plays an important part in our social process and affects our wellbeing. To cook from the heart and share around the table brings so much pleasure and ‘joie de vivre’.
Tonya’s Musings shares her foodie stories, tips, tricks and culinary travels….
TONYA’S LATEST MUSINGS
Poulet Vallée d’Auge – chicken braised with onions, leeks, apples, mushrooms, crème fraiche and calvados GalleryPoulet Vallée d’Auge – chicken braised with onions, leeks, apples, mushrooms, crème fraiche and calvados
Apples, Braising, Chicken, Cook Real Food, Cook Real Food, Food, French Cooking Classes, French food, French Regional Cooking, Healthy Family Meals, Low Carb, Normandy, Normandy, Recipes
Poulet Vallée d’Auge – chicken braised with onions, leeks, apples, mushrooms, crème fraiche and calvados
This is a classic, regional, warming, hearty braise originating in Normandy, France, the region famous for its dairy produce, the creams, butters and cheeses, such as Camembert, and apples and Calvados. Chicken and apple is [...]
Brussels Sprout and Stilton soup
Serves 6 as lunch-time serves It is winter here at the moment and we are in Week 4 of Melbourne’s Covid-19 lockdown, so comfort soups are a great idea. Over the recent cold and wet [...]
Eggplant Parmigiana GalleryEggplant Parmigiana
Aubergine parmigiana, Aubergine parmigiana, Aubergines roasted, Cook Real Food, Cook Real Food, Eggplant parmigiana, Eggplant parmigiana, Food, Healthy Family Meals, Italian Food, Italian Food, Italian Food, Low Carb, Napoli sauce, Napoli sauce, Napoli sauce, Recipes
Eggplant Parmigiana
Serves 4 – 6 This is a marvellous dish for a party, although it is sometimes hard to serve and cut through the aubergine slices and the melted mozzarella is always very drippy. So, for [...]
Coq au Vin
This is a flavoursome classic Burgundian dish, with red wine playing a major role in the flavour, along with lardons, button mushrooms and tiny onions. The flavour of this dish, like many others, improves when [...]
Cauliflower Cumin and Chilli vegetable soup
Yesterday, I made my usual chicken stock using 5 chicken carcasses, 1 kg of chicken necks, 2 onions, 2 carrot, 1 leek, 2 celery, 2 bay leaves, 10 black peppercorns, 1 tbsp dried thyme, 10 [...]
Chicken – Spatchcocked and roasted with herbed butter
Spatchcocking a chicken simply means to remove the backbone or to butterfly the chicken. It is an easy and quick way to roast your chickens and the result is crispy, golden skin and very juicy [...]