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
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 [...]
Chicken, leek and mushroom petit pots with a cheesy, creamy cauliflower topping GalleryChicken, leek and mushroom petit pots with a cheesy, creamy cauliflower topping
Cauliflower, Chicken, Cook Real Food, Healthy Family Meals, leek, Leeks, Low Carb, mushroom petit pots with Cauliflower, Poultry, Recipes, Vegetables
Chicken, leek and mushroom petit pots with a cheesy, creamy cauliflower topping
Serves 2 I actually made this up as I went along and it was as delicious as it looks. I had some left-over roasted chicken, about 450g, from the spatchcock chicken I made for my [...]
Broccoli pesto with pine nuts and basil
I love this broccoli pesto as a condiment with vegetables, meats, chicken and fish too; plus it is delicious as a dip with crudités. Makes 500g Ingredients 200g broccoli cut into florets 100g pinenuts [...]
Aubergines roasted with oregano and parsley
This is a regular vegetable side in our family, especially when aubergines are at their peak, which is mid-summer to mid-autumn. For dishes such as this with a single star ingredient, make sure you select [...]
Mushrooms stuffed with spinach and bacon
These stuffed mushrooms make a lovely appetiser, if you use small, button mushrooms, or make a perfect entrée when using the open flat, large, ‘meaty’ mushrooms. These large mushrooms are the ones I use when [...]