I Can Boil….WaterRilka

I am a relatively new author. I published my first book “Rilka’s Feasts” through Harper Collins. It was a considerable success, and I have been working at publishing it as an eBook. Harper Collins gave me the rights to self publish, and taught me a lot about the publishing process. So, this brief document is to introduce myself, give you an insight into my business, and some free samples of my wares.

I’m a tragic “foodie”, helped by my grandmother & mother, and a number of other similar souls I’ve met along the way. This trait has been accentuated by my dear departed husband Bill, my partner Barry and our dog “Golda” all of whom love a good feed.

WHY? “ I Can Boil…. Water “. Well, for two reasons. For a major part of my life, I’ve been viewed as a bit of a fashion icon.It always helps to look good, and so it was a part of the game I’m good at - and anyway, there are so many startling designers out there.Then, my dear mother, Elka, who wasn’t able to boil water when she met my father – boy, did she soon fix that and taught me to cook.So, if after you read this slideshare, you cook some of the recipes and like

them, you can look out for our ebooks, which will soon be published in a series. The hardcover is at www.rilkasrealfood.comThe first ”I Can Boil … Water - Side Dishes”, is on iBook, Kindle, Kobo, Barnes & Noble for $2.99. They are all wheat, gluten, yeast free, with no added sugar or preservatives.

My journey has led me along a path towards offering a healthy food range of products and advice through my cooking school, books, and videos – in production.

The first book, Rilka’s Feasts contains some amazing recipes, that today, I would hesitate to include due to their richness, although they taste great, and many of the world’s great chef’s would be delighted to cook in their restaurants.

My heroes are: Paul Boucuse, Paul Moschel, PM24 in Melbourne, AustraliaThomas Keller, The French Laundry & Bouchon in USA

My Philosophy:“Always say YES once”

SO, HERE WE GO………………

We Warbanoffs are originally Bulgarians, and came to our new country via Italy, in the case of my father, and a kibbutz in Israel for my mother. They met in Adelaide, Australia and were married in five days.That’s when dad discovered that mum couldn’t boil water – she spoke French fluently, but not English. So, she got a French to English dictionary, and was soon on her path to becoming a magic cook.Then, we invited my father’s parents to join us, and my grandmother taught me to cook, while mum and dad spent 6 days a week in our business. Then, on Sunday, mum would make magic desserts with my grandmother, while dad would cook on the spit, and we would have 30-40 people to lunch, which would last several hours. No-one ever went home hungry.

Along the way, we went from delicatessen, to motels all over South Australia, from Hyde Park to Barossa and Bordertown, to Foodland supermarkets, and finally to large pubs. I worked in all those venues, as did my sister, delivering breakfasts before we went to school, and filling shelves in the supermarkets on Sunday.

We had our share of disasters, as I’m sure many families do – but we never give up! My twin sister died way too early, and her twochildren were reared by mum, who gave up work to look after them. They are both academically brilliant, and real achievers, but my niece received a heart transplant at 17, which slowed us all down a bit. During this time, mum lived at the hospital in Sydney, and eventually all of us were in Melbourne, Australia except for my brother – Melbourne is a beautiful city. There I met and married my beautiful husband Bill, and moved in with he and his two daughters – a magic time.

My passion during all this time was food – and the joy of having people to my table.

Bill and Nick Chlebnikovsky, a famous wine merchant, developed a vineyard north of Melbourne, and suddenly, we were in the premium wine business. After our first vintage, the US wine critic Robert Parker named our “Caravan of Dreams” Shiraz from Heathcote, Victoria as one of the great Shiraz of the world and gave it 100 points. It still gets 90-95 points each year. But, Bill became ill, and over a period of two years, deteriorated, and in 2005 passed away. Unbelievably, Nick followed him three years later. During this time, my mother was diagnosed with cancer, and dad had a debilitating stroke. All these stories are in the book “Rilka’s Feasts”, but the reader could be forgiven for thinking “why on earth am I reading this tale of woe”. Well, because

We never give up

Today, dad is enjoying his twilight in an amazing nursing home, and mum, my niece all the other members of the family are moving forward in their lives – and my constant has been my love of cooking.

I worked with my partner Barry for several years in business, and now we live together in a magic 1890’s house in Hahndorf, SouthAustralia. Due to my long term complaint of irritable bowel syndrome, and his diagnosis of pre-diabetes Type 11, we decided to committo understanding and impacting these issues.We have constructed a specialty bakery and cooking school on the property. We show people that just because they have decided or had to make a change in their diets – the world hasn’t ended. In fact, a whole new vista of culinary delights has opened up for them.Remember – Always say yes once. So, now we have on offer:• 19 food products, that are gluten, wheat and yeast free, with no added sugar, fructose or preservatives. They are sold frozen to independent supermarkets, delicatessens, hotels, cafes.• The original publication “Rilka’s Feasts, in eBook format, and is soon to be released in a converted format with no gluten, wheat and yeast free, with no added sugar, fructose or preservatives. Five other eBooks will join it in the first series.• Specialty cooking classes for up to 12, which will soon be online, with recipes sold as 2 minute videos if you are a member of our healthy living group. Members will be able to submit their recipes for inclusion in the offering.

Now, I want to thank you for allowing me to tell you part of my story. The rest is up to me to prove to you that indeed –

I Can Boil …..Water

So, take the recipes on the following slides as my gift as though you were at my table, and ENJOY. Please give us feedback at info@rilkasrealfoood.com and we’ll email you whenever we release an ebook or online video

Rilka

STARTER Prawns in Garlic and Oil (Serves 8)

This is such a simple entrée. The trick is not to overcook the prawns so that they are not chewy.Ingredients4 large Garlic cloves thinly sliced 500g

Prawns - shelled and deveined1 Red Capsicum finely chopped 2/3 tsp Cayenne pepper120ml Olive oil

Salt2 cups RiceMethodIn a small casserole dish heat the oil over high heat, add the garlic and cook for a minute. Then add the prawns and cook for a couple of minutes. Add the capsicum and cayenne pepper, a little salt and stir through. Remove from the heat and serve with steamed rice.MAIN Poached Whole Salmon with Dill Mayonnaise (Serves 8)

This is a fabulous way to have fish on a hot day. It is delicate but it retains the full flavor and body of the ingredients.Ingredients for the Fish;1.5kg Fresh Salmon, boned and cleaned 2-3

Small onions3 Carrots

2 Bay leaves2 Slices lemon

1 tbsp Butter1 tbsp Salt

5 or 6 Black peppercorns1.25 Liters Water

1.25 Liters White wine1 Bunch parsleyIngredients for the Dill Mayonnaise;3 Egg yolks at room temperature 625-750ml Canola oil1 Lemon - juiced

½ Bunch finely diced dill MethodPlace all the ingredients into a fish kettle and add the salmon. The salmon should be completely covered in the kettle with the liquid. Put it on the stove, heat until the liquid has come to the boil, and then immediately reduce the heat to a simmer. Let the liquid simmer for about 20 minutes and then turn off the heat and leave it with the lid on for about 1.5 hours - this will depend on the size of the salmon.The salmon will be ready when the eyes are clear and popped. Carefully take the salmon out of the kettle and place it on a serving dish. Serve with dill mayonnaise and potato salad.Method for mayonnaisePlace the egg yolks in a mixing bowl and add a few drops of the oil and salt. Using an electric beater, beat until it starts to thicken. Slowly add a little more oil and continue beating. It is important to keep beating as you add a fine stream of oil until you have created a beautiful mayonnaise. Finally add the lemon juice and taste adjust with seasoning. Mix the dill into the mayonnaise.

DINNER 1

DESSERT Rivene (Serves 12 to 16)

As a child this was one of my favorite deserts my mother would make. It is so tempting that I would have many slices at one sitting.Ingredients:12 Eggs separated at room temperature 400 g

Semolina coarse2 tsp Baking powder 1 tsp Bi carbonate of soda3/4 cup Water120g Xylitol1 dsp Gluten free flour

Vanilla essence1 Orange - rindIngredients for the Syrup;8 cups Water

500g Xylitol½ lemon - juiced 1

Lemon - rind

MethodPreheat the oven to 180cIn a large mixing bowl beat the egg yolks and Xylitol until pale and fluffy. In a separate bowl add the baking powder, bi carbonate, flour, vanilla essence and orange rind - mix well. Add this to the egg yolk then mix well with a wooden spoon. Next, alternate between the semolina and the water and mix in between until all the semolina and water are incorporated into the egg mixture.Beat the egg whites with a pinch of salt until stiff, and then gently incorporate the egg whites into the batter. Once completely combined pour into a large deep greased roasting pan. Cook in the centre of the oven for 30 minutes or until a skewer comes out clean.Allow to completely cool in the roasting pan. Make the sugar syrup by heating the water, Xylitol, lemon rind and juice on a high heat until dissolved and then cook for about 3 minutes. Pour over the cooked sponge until the syrup has absorbed.This only gets better each day after it has been cooked.

DINNER 1

STARTER Pork and Prune Terrine Serves 12

I love terrines and make both terrines and pates all the time. Pork and prune are a marriage made in heaven. The great thing is you can make it days in advance and slice and serve for the races, or a picnic or cocktail party. Also this could be served as an entrée for a dinner party. Ingredients2 Pork fillets - butterfly and lightly beat 250ml

Boiling water250 g Pitted prunes100 g Pork neck minced100 g Pork belly minced300 g Pork shoulder minced 6 Juniper berries ground1 Clove of garlic minced2 tbsp Parsley and chives40g Walnuts roughly crushed1 Green apple cored peeled and diced 30 ml

Dry white Wine

MethodIn a bowl place the boiling water and add the prunes - allow them to steep until the prunes are plump - then drain the liquid.Place one of the pork fillets on a bench and season well. In a bowl add the various pork meats, garlic, chives, parsley, berries, wine and apple - season and mix well. On the pork fillet lay a third of the prunes, then a third of the walnuts, and then a third of the meat mixture. Repeat, finishing with the meat mixture and then place the other pork fillet on top. Tie with kitchen string at regular intervals and then wrap it in foil and chill overnight.Preheat the oven to 190c. Cook the meat in the foil for 60 minutes. Check at this point to make sure it is cooked. Depending on the thickness, it may need a little longer. Cool to room temperature before placing in the fridge. Slice thinly and serve with Shiraz jelly.

DINNER 2

MAIN Goose with Chestnuts and Prunes Serves 8 Ingredients6 to 8 kg goose1x 440g tin of peeled Chestnuts125ml brandy

200 g pitted Prunes750ml beef stock500ml red Wine1 orange - peeled and quartered 1

Onion - peeled and quartered 200 g salted butter

Salt & PepperOlive oil

MethodIn a saucepan place ½ the wine and prunes and simmer for 10 minutes. Remove the prunes from the wine reserve the wine and place the prunes in a bowl with the orange onion and chestnuts.Season the inside and outside of the goose well and then stuff the cavity with the above mixture. Tie the leg together drizzle with a little oil and wrap the goose in foil. Preheat the oven to 180c.Place the goose in a roasting tray and cook for 3 hours unwrap the goose to allow for the skin to color and cook for a further 30 to 40 minutes or until the juices run clear when you have pierced the thigh. Remove the goose from the tray add the remaining stock and wine and simmer over the stove until reduced by half add 200grams of butter adjust seasoning.To serve carve the goose pour the sauce over the meat add the stuffing and then take to the table

DESSERT The Gluten & Sugar Free Drunken Sponge Serves 8-12

People love this dessert and even though it appears to have a lot of sugar, it doesn’t. Once you have tried it you will be surprised.

Ingredients:7 Eggs separated at room temperature 100 gNatural Sugar Free Sweetener (**Xylitol)150 g Gluten free breadcrumbs 1 tsp

Vanilla3 dsp Natural Sugar Free Sweetener (Xylitol) 1 litre Sauvignon Blanc3 cups Natural Sugar Free Sweetener (Xylitol) 12Cloves1 Vanilla pod spilt 4

Lemon slicesPinch of Salt

Method:Preheat the oven to 180 c.In a bowl whisk the egg whites with the salt until stiff and then add the three dspns of Xylitol spoon by spoon to the egg whites and keep beating until it is stiff and glossy.In another mixing bowl beat the egg yolks with the 100 g of Xylitol and vanilla essence until pale and fluffy and then fold in the gluten free breadcrumbs and the egg whites a little at a time, alternating between the two until you have a smooth batter.Place it in a 24cm spring cake tin that has been well buttered and then bake in an 180c pre heated oven for 30 minutes. Cool in the tin before turning it onto a cake rake. When the cake is completely cold place it in a large saucepan, add the wine, 3 cups of Xylitol, cloves and vanilla pod and cook until the dissolved - the liquid thickens in about 10 minutes.Place the cake on a serving plate and then using a wooden skewer prick holes into the sponge to allow the syrup to drench the cake. Pour the liquid a little at a time all over the cake to absorb the syrup and serve with cream.

DINNER 2