~Cook Up with donna hay and Irina..Peppered Snapper with White Bean Puree and Caramelized Fennel

Black Cherries in Pomegranate Molasses, Vinegar, Rapadura Sugar and Cinnamon ready to go onto the stove......part of my latest Cook Up with donna hay magazine

The Menu was:

Black Cherry Compote with Brie

Peppered Snapper with White Bean Puree and Caramelized Fennel

Glazed Chocolate Bundt Cake

All from this gorgeous issue of donna hay magazine Issue 70 August/Sep 2013

Oh how I loved this issue.......some issues are just like that and I have to go through them a few times before deciding!!!

The Compote ready for the Brie
We had South Cape Brie an Australian Cheese and Whitestone Blue from New Zealand

How delicious was this with the Cheese!!!

Fennel sliced and in Vinegar ready to cook

The recipe called for Malt Vinegar which I didn't use as it isn't gluten free so I looked up 

Cooks Thesauras which is an invaluable resource when you want to substitute an ingredient for another due to dietary requirements or simply if you don't have it at home and wonder what else you can use......In this case White Wine Vinegar or Cider Vinegar was a good replacement so I went with the White Wine one as that was the one I had......

All ready now with the Snapper sitting atop the White Bean Puree

This was delicious and more so since I had never made it before and a nice change from potatoes/rice/pasta

And the Bundt cake made with organic 70% chocolate bought in chunks from Rustic Pantry

Absolutely divine!!!

Irina has joined me in doing these cook ups from Donna's magazine

All you have to do is make something from the current issue and blog it......easy peasy!!!

If you would like to join us just drop me a line.......

The lovely Irina has a cook up from the same magazine at the moment if you want to pop over and have a look at what she has made.........

Bon Appetit.......Dzintra