tag:blogger.com,1999:blog-10874283460973996282024-03-05T15:46:10.188+11:00Poor Man's GooseRedhttp://www.blogger.com/profile/01697789460760626179noreply@blogger.comBlogger17125tag:blogger.com,1999:blog-1087428346097399628.post-22615369747715342832011-11-01T23:38:00.001+11:002011-11-04T15:06:26.786+11:00Tasmania - It'll do you good!<div class="separator" style="clear: both; text-align: center;"></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Well since I last posted, bananas have almost halved in price, my team lost the Grand Final (am almost over that),<a href="http://www.imdb.com/title/tt0095953/quotes"> Rainman</a> no longer holds <a href="http://www.qantas.com.au/travel/airlines/home/au/en">Qantas</a> in such high esteem, and <i><a href="http://www.smh.com.au/sport/horseracing/dunaden-wins-melbourne-cup-after-heartstopping-photo-finish-20111101-1mt5j.html">Dunaden</a> </i>has won the Melbourne Cup by a whisker. That was exciting. And it's also pinch, punch, first day of the month, and what a day 1.11.11. - doesn't that look good and yes I know what you're thinking - not as good as 11.11.11, but let's not get ahead of ourselves people, we'll celebrate that one in due time.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPPVptgzjwvc-hyWaNxrZktqAgA3r7C02Jb9bMtzmz4wX3RnH4TLglGGQDJY8vQau4byxpH2gldDM5Nyk2UntaBrBOGrszQ62_0WY6CoSjFlhzKezjJfFw8j8a8wzl3hGkHXSb9NoRbEM/s1600/_DSC3217.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="325" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPPVptgzjwvc-hyWaNxrZktqAgA3r7C02Jb9bMtzmz4wX3RnH4TLglGGQDJY8vQau4byxpH2gldDM5Nyk2UntaBrBOGrszQ62_0WY6CoSjFlhzKezjJfFw8j8a8wzl3hGkHXSb9NoRbEM/s400/_DSC3217.JPG" width="400" /></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">I also spent a week in beautiful <a href="http://en.wikipedia.org/wiki/Tasmania">Tasmania</a>, one of my favourite places, this time in the north west, where I was lucky enough to see this beautiful sea eagle on the <a href="http://tourtasmania.com/content.php?id=arthur">Arthur River</a>. The Tasmanian Tourist Board should pay me commission cause I bang on and on about it so much but seriously if you haven't been - then you should go, (maybe I can pitch that as a slogan). </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<div style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">The air is clean, the grass is green...</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">You should go - if you haven't been! </span></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Awaiting the recruitment call from <a href="http://www.mcsaatchi.com/">Saatchi's</a> <i>as we speak! </i>Maybe my photos will say it better. </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisz2B61WKTtSPuT1krU0rq5aN3sb3rWFmnOeiCqnTZXE_rSttnyujFmERnRcuAc3QO47Gwf0XEFT-jfwg0REGZQ-3R-Vo7Oo8J6KB5OLjMFIYhI5_3AMFssEDrWfN4wUM9XPebz0FrwqQ/s1600/_DSC2882.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisz2B61WKTtSPuT1krU0rq5aN3sb3rWFmnOeiCqnTZXE_rSttnyujFmERnRcuAc3QO47Gwf0XEFT-jfwg0REGZQ-3R-Vo7Oo8J6KB5OLjMFIYhI5_3AMFssEDrWfN4wUM9XPebz0FrwqQ/s400/_DSC2882.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Cowrie Point</span></td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCZuImMvPotsBwbMeAK5iVf1yt9QabOf0SRLxtG_XcmOdbzTxCczEYvqRBa0VEZ_X331xB7sB-Cz_5S5j-S0Ow5sRFozSAKL4dT1elwVCj5kJFeLmt0zx3_8MAkZG7GIL-BE78S7tbYys/s1600/_DSC2901.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCZuImMvPotsBwbMeAK5iVf1yt9QabOf0SRLxtG_XcmOdbzTxCczEYvqRBa0VEZ_X331xB7sB-Cz_5S5j-S0Ow5sRFozSAKL4dT1elwVCj5kJFeLmt0zx3_8MAkZG7GIL-BE78S7tbYys/s400/_DSC2901.JPG" width="265" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiawU-RrHQ9oHyRxD5X146nUAuqdHfDi97uP8o29Pf9TqmhEA205oMJ3Uo4SMpchGiEPKCqTapZbwV3LDwNs6fo85zUXjzimbmP0Gvs7OnB-KWtOUIdbPzIksr4vQQlZURWNbpHBJR3ptk/s1600/_DSC2936.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiawU-RrHQ9oHyRxD5X146nUAuqdHfDi97uP8o29Pf9TqmhEA205oMJ3Uo4SMpchGiEPKCqTapZbwV3LDwNs6fo85zUXjzimbmP0Gvs7OnB-KWtOUIdbPzIksr4vQQlZURWNbpHBJR3ptk/s400/_DSC2936.JPG" width="265" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Dip Falls Mawbanna</span></td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw8CYvXYl7VRIOtQHm0fvcZuIfgdNdIDL3gONers3IJX5pOp2Gz2ajCQKG125p_YHGe3JiDSz7o5YkzdssMiyp87WckGmr2WAT9Hu25HAtSvINyqEiE5UaEfgpSyAscXRT_0oh-WEJkw8/s1600/_DSC3290.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw8CYvXYl7VRIOtQHm0fvcZuIfgdNdIDL3gONers3IJX5pOp2Gz2ajCQKG125p_YHGe3JiDSz7o5YkzdssMiyp87WckGmr2WAT9Hu25HAtSvINyqEiE5UaEfgpSyAscXRT_0oh-WEJkw8/s400/_DSC3290.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Tarkine Forest</span></td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd6XSFY-Q2dQbUrF-uuK-9DzbVi_4eR2sohJdKrFyXdlEJ3-MF891N9K_IVH7Vg2wDW-R-N9hdVEm2IvF6oTyNujdLBmRmjH92iIFd3Nt11v1poOUkpQBBpKHJcokpqsr4DiIuQcOyGjI/s1600/_DSC3057.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd6XSFY-Q2dQbUrF-uuK-9DzbVi_4eR2sohJdKrFyXdlEJ3-MF891N9K_IVH7Vg2wDW-R-N9hdVEm2IvF6oTyNujdLBmRmjH92iIFd3Nt11v1poOUkpQBBpKHJcokpqsr4DiIuQcOyGjI/s400/_DSC3057.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiahS4fu1_5R-X1RUEj8h43aLZX2kq54dmo74CwrvC4ZrhKt2JXrqmmfcoNovWzkf5GUD7hECWBSpQD_IC2jeihamDQnt8sLmYaG5pQF3NM1f2srITeCEg7fO1kr9mB34sgCldE3OrhkrE/s1600/_DSC3389.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiahS4fu1_5R-X1RUEj8h43aLZX2kq54dmo74CwrvC4ZrhKt2JXrqmmfcoNovWzkf5GUD7hECWBSpQD_IC2jeihamDQnt8sLmYaG5pQF3NM1f2srITeCEg7fO1kr9mB34sgCldE3OrhkrE/s320/_DSC3389.JPG" width="320" /></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">All gorgeous but the thrill for me was stepping into the Tarkine and leaving my footsteps where the dinosaurs once roamed. That and the chips from <a href="http://www.jollyrogersonthebeach.com/">Jolly Rogers</a>. I ate </span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">them whilst looking at this view, with the sun on my back, watching my kids play football on the beach. Heaven. And that's not a slogan. </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"> </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWKN8dsHUaTiyGzkLpttvYyFPlsJDJiX9aZA6S8WWz94dW4dMIGYnb5GNtI6rX8UQD2823WwygQ1Zss-saVOTHEMi1bh4y4t5YPF9G09JqB51xWdMW7RR3-2jMbOx1O3zHopbFzYHkCqc/s1600/_DSC3457.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWKN8dsHUaTiyGzkLpttvYyFPlsJDJiX9aZA6S8WWz94dW4dMIGYnb5GNtI6rX8UQD2823WwygQ1Zss-saVOTHEMi1bh4y4t5YPF9G09JqB51xWdMW7RR3-2jMbOx1O3zHopbFzYHkCqc/s320/_DSC3457.JPG" width="320" /></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<div class="separator" style="clear: both; text-align: center;"></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span>Redhttp://www.blogger.com/profile/01697789460760626179noreply@blogger.com0Melbourne VIC, Australia-37.8131869 144.9629796-37.8382759 144.92349760000002 -37.7880979 145.0024616tag:blogger.com,1999:blog-1087428346097399628.post-6579670833860836652011-08-08T15:35:00.000+10:002011-08-08T15:35:45.259+10:00Hungarian Goulash (Make My Day)<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Not the best day. Woke with a headache. Ate breakfast and got craving for bananas. Cannot afford bananas. Bananas now categorised as wildly extravagant treat on par with truffles and rhinoceros horn and must be eaten only in the supermarket. Before you pay. Then you don't have to. If you know what I mean.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Needed a coffee and a little smackerel of something. Cupboard bare. Not so much as a broken biscuit. Decide to make scones. I suck at scones. Wrangling tray of scones into eyeball searing hot oven and pantry door in the way (am not responsible for stupidly bad kitchen design.) Give pantry door a hip and shoulder. Said door falls off the rails, onto Miss PMG who is minding her own business, whipping cream for potentially sucky scones and does not see very tall bi-fold wooden door heading her way. Will have very big bruise tomorrow. And large gash. Thank God it didn't hit head. </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Scones actually edible. Spread some for Miss PMG who has container of frozen chilli beans strapped to arm. There is no ice. Not a lot of cream to go around either. Cream fell in sink when Miss PMG got walloped. We saved what we could. </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Stripped my bed. Put cosy, warm, fluffy flannelette sheets in the wash. Went to linen cupboard for second pair of cosy, warm, fluffy, flannelette sheets only to remember that I had to wash them twice. Bird pooped on them. Both of them. Twice. What are the odds? </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Sheets still on clothes line after three days of rain. Cannot sleep without cosy, warm, fluffy flanelette sheets. Cry. Throw sodden sheets in machine on spin cycle. Back in the lounge room and I stub my toe on very tall bi-fold wooden door which is now lying on floor after wood glue surgery. Curse and cry. </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Go shopping. Dodgiest, noisiest trolley ever manufactured. Have list of seven items when I need <i>everything. </i>Circle supermarket several times whilst trying to remember <i>everything</i> in my head. Now have mantra of peas, filo, paprika, fetta on continuous loop. Stop and write myself list before I go insane. Lady runs into me, gives me dirty look like it was my fault. Hey lady, <i>I </i>was the stationary one. </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Stand and gaze at canned tomatoes deciding whether diced or whole suit my needs more. Apologise to man for blocking aisle. He <i>scowls </i>at me. Want to slap him but I don't and in the meantime could somebody please tell me where they hide the wonton wrappers cause I have looked in all the logical places. To no avail. </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">At the checkout, Mitchell is so excited to be knocking off that his mind wanders and he puts all of the canned goods in one bag. My back does something that it shouldn't as I'm heaving them into the trolley and the bread gets squashed in the process. Start to feel sorry for myself.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Back home, I drag the sheets out of the machine, drape them over two drying racks and put the racks over the heating vents. Turn heater on high. Start dinner. Boys are making quesadillas cause it's at least two hours to dinner and they might starve before then. Big mess. Steal a quesadilla and start to clean up. NO HOT WATER. Hope I have made a mistake and get son to check, just in case I have lost all feeling and can't tell hot from cold - it can happen. No such luck. There's NO HOT WATER.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Mr PMG and I fight our way through the very tall weeds and I make mental note to buy whipper <strike>snapper</strike> snipper. Locate the hot water service and find the pilot light is out. </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Neither Mr PMG or I are <strike>very</strike> at all mechanically minded so we first pray we don't blow ourselves up then </span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">take turns pushing random buttons in the hope that something will happen. It's the equivalent of opening the bonnet and staring at the engine when your car breaks down. It does nothing.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Mr PMG falls backwards into the weeds when I accidentally blind him with the torch and we curse our dual ineptitude. And the fact we don't know any plumbers. Decide against buying whipper snipper as it would only end in tears. House is now stifling hot and I complain about the heater being up so high. Forget all about cosy, warm, fluffy, WET flannelette sheets and turn heater off.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<div class="separator" style="clear: both; text-align: center;"></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Get angry at <a href="http://www.masterchef.com.au/recipes.htm">Masterchef</a> for splitting final show in two. And that stupid dumb snowman. Vegetables in desserts are just confusing. Decide Masterchef is rigged anyway and I'm never watching it again. Time to put an end to this day and snuggle up in my cosy, warm, fluffy flannelette sheets. "What eejit turned the heater off?" Ah yes it was me I forgot. Sheets damp and cold. Frabjous end to a frabjous day. At least there was Goulash for dinner. No substitute for the sheets but warm and cosy nonetheless. Just to top off the day I forget to take a photo. Ahh, I've got the leftovers methinks. Uh Uh. Boys demolish leftovers. Just not my day.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Hungarian Goulash</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">There are thousands of recipes for Goulash. After making it several times, I have taken the parts that I like from several of them, added my own bits and put them all together. It contains no cayenne pepper, worcestershire sauce, <i>macaroni, </i>for crying out loud or green capsicum. Green capsicum is just wrong in anything. </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Here is my goulash recipe. A guaranteed highlight when your day is out of kilter.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-family: 'Times New Roman';"></span></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 kilo of gravy beef or chuck steak cut in 2-3cm dice</span></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 tablespoons olive oil</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 tablespoon butter</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 medium brown onions, sliced</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Three tablespoons sweet Hungarian paprika</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3-4 cloves of garlic, finely chopped (use less if you don't like a lot of garlic but then I don't know if we could be friends).</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 tablespoon caraway seeds (you can leave these out if you like, that won't upset me but they do taste good)</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Finely grated peel of one lemon</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 heaped teaspoon of dried marjoram (you can use oregano but the marjoram is sweeter)</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">One quarter cup of tomato paste</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Three cups of beef stock (stock cube is fine)</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">salt and freshly ground black pepper to taste</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">teaspoon of sugar</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">6-7 medium potatoes, diced</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 tablespoon arrowroot or cornflour mixed with enough water to make a paste</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Sour cream and small pickled cucumbers to serve</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Heat oven to 180 degrees.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Heat butter and olive oil together in large pan and saute the onion until it is soft. Add all other ingredients except the beef and tomato paste and cook for a few minutes stirring all the time until it is well blended. Add the tomato paste and cook for another minute. </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Add beef and mix well with other ingredients. Cook until the meat is well coated and begins to turn brown. Add the stock and bring to the boil.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Transfer everything to a large casserole and place a layer of baking paper over the top and then the lid. (This keeps the steam in and helps to make the meat tender). Place in the preheated oven for 90 minutes. Add the potatoes after 90 minutes and stir them in well, making sure they are submerged in the liquid. Return to the oven for 30 minutes. Test to see if potatoes are cooked.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">If you wish to thicken the sauce, add a couple of tablespoons of the hot sauce to the cornflour or arrowroot mixture and stir well. Return this back to the casserole and stir well. Replace the lid for a minute or two to allow sauce to thicken.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Serve in a bowl with sour cream and sliced small pickled cucumbers (they're optional but delicious.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">This recipe will easily feed 6-8</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div>Redhttp://www.blogger.com/profile/01697789460760626179noreply@blogger.com4tag:blogger.com,1999:blog-1087428346097399628.post-34395886158466934452011-07-01T23:55:00.001+10:002011-07-05T12:20:54.795+10:00Kransky on Brunswick St.<span style="font-family: 'Trebuchet MS', sans-serif;">Whenever I hear the word kransky I think of <a href="http://en.wikipedia.org/wiki/Fran_Drescher">Fran Drescher</a> from <a href="http://en.wikipedia.org/wiki/The_Nanny">The Nanny</a>. It just sounds like a word made for her. Yesterday I overindulged on <a href="http://en.wikipedia.org/wiki/Kranjska_klobasa">kransky</a> at <a href="http://www.urbanspoon.com/r/71/760123/restaurant/Victoria/Babka-Bakery-Cafe-Fitzroy">Babka</a> Bakery in <a href="http://www.brunswickstreet.com.au/">Brunswick St</a> (lots of b's). I'm blaming Miss Z. How could I eat zucchini fritters while she's sitting opposite with kransky. I had to have it too. And yes I do have a backbone, it just sometimes goes missing where food is concerned.</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">There's a lot to be said for being easily led - the kransky was heavenly. Thank God I didn't go with the fritters - I would have cried.</span><span class="Apple-style-span" style="font-family: 'Trebuchet MS';"> Sliced, pan fried kransky, boiled dilled potatoes, light and fluffy sauerkraut, mustard and fresh horse radish. And bread and butter. I know. Aaaaaahh. We made involuntary noises of stuffed contentment as we watched the passing parade of tattoos. </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS';"><br />
</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS';">To show that I do have a spine, I then had coffee while Miss Z had tea. We did eat the same cake though, only cause we split it and thank goodness for that cause one piece was stonkingly huge and half of that nearly put me in a food coma. The cream didn't help. </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS';">Maybe not the best food for a shopping trip but it did ensure that we weren't distracted by hunger pangs for the next forty hours or so. We worked off the calories by meandering up and down Brunswick St., in and out of shops coveting things we dont need. That takes energy.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS';"><br />
</span><br />
<span style="font-family: 'Trebuchet MS';">Z</span><span class="Apple-style-span" style="font-family: 'Trebuchet MS';"><a href="http://www.zettaflorence.com.au/home.html">etta Florence</a> had <a href="http://www.zettaflorence.com.au/cards/postcards/detail/884-postcards/flypage/881-carte-postale-bird-a-nest-postcards.html?sef=hcfp">these </a>gorgeous cards on sale for $5. Like the kransky, we both had to have some of them. I got sucked in by <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis364UEllru1LX7nGKkWRrBxij3B6VPMbuVNeTlaBv7UGqbsAI4ua1uKz5CqsdY0iFWGEjzt-qoAsO60-UOKy8lze0ts-qiykP2la4xp8OZVIO7mW_plRIWNCk5yktDMHg6I81z9p_-2bu/s1600/IMG_0740.jpg">these </a> beautiful budgies at Douglas and Hope but Miss Z resisted despite her love of birds. I think she has a thing about melamine. We almost fought over a three tier tin cake rack until we realised we'd both missed the third digit on the price tag. Nothing wrong with our eyes no sir.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS';"><br />
</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS';">We then moseyed over to </span><span class="Apple-style-span" style="font-family: 'Trebuchet MS';"><a href="http://casaibericadeli.com.au/about">Casa Iberica</a></span><span class="Apple-style-span" style="font-family: 'Trebuchet MS';"> and spent a long time poking around the foodstuffs there, wondering what was what. As well as selling the famous Portuguese custard tarts at three for $5, this place sells the biggest paella pans you've ever seen. I bought some oven baked </span><span class="Apple-style-span" style="font-family: 'Trebuchet MS';"><a href="http://www.sbs.com.au/food/recipe/600/Empanadas">empanadas</a></span><span class="Apple-style-span" style="font-family: 'Trebuchet MS';">, chorizo and pre cooked white cornmeal. </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS';"><br />
</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS';">While I was waiting to be served another customer asked me if </span><span class="Apple-style-span" style="font-family: 'Trebuchet MS';">you could make pasta with the cornmeal. Italian born Miss Z nearly had conniptions at that and the senora behind the counter gave me a look that said don't even think about giving advice. Quick to divert an international incident I deferred to both of them and sidled off to look at the groovy pictures on the paprika tins. I know when I'm beaten.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS';"><br />
</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS';">Time to go home. What a day. Good friends, sunshine, kransky and free all day parking in Fitzroy. Can't ask for more than that.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS';"><br />
</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS';">PS You could possibly hibernate after a meal of kransky and potatoes.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS';"><br />
</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS';">PPS This post has no photos because something went very wrong with my computer and I lost (sob) <i>many </i>photos. That's all I'm saying about that. Too painful.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS';"><br />
</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS';"><br />
</span>Redhttp://www.blogger.com/profile/01697789460760626179noreply@blogger.com2tag:blogger.com,1999:blog-1087428346097399628.post-73057154158714291852011-06-19T17:04:00.001+10:002011-06-20T17:07:29.303+10:00Apricot and Coconut Loaf (Trackie Dack Cake)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5oFT8fmyFVVHIgFtZ7h4LFlpvFdokZhgH7JT00dzWCfCvTe2M4iaZ4rHK89Cgu01eHk2d5p07lAgqJWF_cG2653H3JqHjiaSXQGTeFlMLXV7FtstXDXkvN_6Y0Gz5bWYhTk46nSoQTL8/s1600/_DSC3716.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265px" i$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5oFT8fmyFVVHIgFtZ7h4LFlpvFdokZhgH7JT00dzWCfCvTe2M4iaZ4rHK89Cgu01eHk2d5p07lAgqJWF_cG2653H3JqHjiaSXQGTeFlMLXV7FtstXDXkvN_6Y0Gz5bWYhTk46nSoQTL8/s400/_DSC3716.JPG" width="400px" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;">Yes it is quite plain looking. It has no WOW factor whatsoever and its ingredients include All Bran for crying out loud so I think that makes it definitely <a href="http://www.scrabble-word-finder.com/definition-of-daggy.html">daggy</a>. There's no chocolate, cream or icing. It's not pretty or dainty and it's definitely not a celebration cake - nobody wants All Bran in a celebration cake trust me. </span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;">For the record, <a href="http://raspberricupcakes.blogspot.com/2010/12/pink-champagne-strawberry-cake.html">THIS</a> is a celebration cake. Hmm, that comparison doesn't do much for the cause does it. It's like comparing myself to <a href="http://www.heidiklum.com/">Heidi Klum</a>. That cake screams pretty dresses and champagne whereas this cake...doesn't. This cake says (in a sensible voice), put on your <a href="http://oxforddictionaries.com/definition/trackie">trackies</a> and let's have a cup of tea but sometimes that's just what we need isn't it? Are you still with me? Good, cause despite it's <a href="http://en.wikipedia.org/wiki/Plain_Jane">Plain Jane</a> appearance, this cake has many virtues, all of which I shall now extol. Incidentally, whats the difference between cake and loaf? Is it called a loaf just cause its made in a loaf tin? Please let me know. If you know. </span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Trebuchet MS;">Back to the <strike>cake </strike>loaf. This is so easy to make it's ridiculous, it's all done in one bowl (I love one bowl anything), and no scales are required. Apart from the All Bran everything is a one cup measure so it's fantastic for kids to make. It has one cup of milk in it and this could easily be swapped for soy milk, making it suitable for vegans. When everything is assembled it takes literally less than five minutes to get into the oven - you will probably wait longer for your oven to heat up. It freezes well (told you it was a long list). I often make this for school lunches and double the recipe, cut it into slices when cooled and then freeze. It doesn't need butter but it tastes really good with it (what doesn't). It's substantial but not heavy, I'm sure it's kinda healthy and it tastes REALLY GOOD. </span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Trebuchet MS;">Enough extolling, pretty soon it could sound like boasting and that's not the nature of this <strike>cake</strike> loaf. Give it a try, trackies optional this is a democracy after all, but they will make it taste better. Just saying.</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Trebuchet MS;">Apricot and Coconut Loaf</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Trebuchet MS;">1 cup wholemeal self raising flour</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Trebuchet MS;">pinch of salt</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Trebuchet MS;">1 cup coconut</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Trebuchet MS;">1 200g pack of diced, dried apricots</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Trebuchet MS;">(you can dice them yourself but that means more work)</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Trebuchet MS;">1 cup brown sugar</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Trebuchet MS;">1/3 cup All Bran</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Trebuchet MS;">I cup milk</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Trebuchet MS;">Preheat oven to 180C and grease and line a loaf tin.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Trebuchet MS;">Mix all dry ingredients in a bowl.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Trebuchet MS;">Add the milk and stir well to combine.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Trebuchet MS;">Spoon the mixture into the loaf tin and smooth the top. (Don't need to be too fussy)</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Trebuchet MS;">Bake for 35-40 minutes, testing with a skewer to check that it's done.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Trebuchet MS;">Run a knife around the edge when you get it out of the oven because the apricots can make it a bit sticky and cool in the tin.</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div>Redhttp://www.blogger.com/profile/01697789460760626179noreply@blogger.com3tag:blogger.com,1999:blog-1087428346097399628.post-16476121107167707632011-05-25T17:20:00.002+10:002011-05-31T14:35:52.225+10:00Chestnuts (Some things should just be left to the experts).<div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">When my number two son was quite young, he got it into his head that he wanted his hair short - real short, a </span><a href="http://www.forums.govteen.com/fashion-style-beauty/284796-haircut-numbers.html"><span style="font-family: Arial, Helvetica, sans-serif;">number one</span></a><span style="font-family: Arial, Helvetica, sans-serif;"> all over. Instead of taking him to the barber's, where it would have been done and dusted in 10 minutes and cost all of $10, his Dad decides to do it for him and son of course agrees cause he wants it done there and then. </span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">Now Mr PMG liked to wear his hair short as well and was used to shearing his own tough nut with his electric clippers, happily patching the little nicks and gouges as he went. For the first few days afterwards it sometimes looked like his head had gravel rash but amazingly, this fact didn't deter either of them and they pressed on. </span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">Things pretty soon took a turn for the worse when son decided he didnt like the feel of the clippers and kept moving his head. Mr PMG got stressed and the hair was not looking too fabulous at this point - kinda like </span><a href="http://en.wikipedia.org/wiki/Liam_Gallagher"><span style="font-family: Arial, Helvetica, sans-serif;">Liam Gallagher</span></a><span style="font-family: Arial, Helvetica, sans-serif;"> - with mange. Turns out it wasn't as straightforward as Mr PMG thought it would be and after every snip just made it look worse the pair of them decided to call it quits. </span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">Lucky it was cold so the big beanie I made my son wear to the barber's for the repair job didnt look too odd. You know that look the </span><a href="http://www.masterchef.com.au/home.htm"><span style="font-family: Arial, Helvetica, sans-serif;">Masterchef</span></a><span style="font-family: Arial, Helvetica, sans-serif;"> contestants get when </span><a href="http://www.mattpreston.com.au/"><span style="font-family: Arial, Helvetica, sans-serif;">Matt</span></a><span style="font-family: Arial, Helvetica, sans-serif;"> lifts the lid on some torturously complicated dish? That's the same look the barber had when he pulled the beanie off my son's head. I could say horror but maybe that's taking it a bit far. Maybe. </span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">When the barber's breathing returned to normal I stammered out an admittedly not quite truthful version of events which did involve apportioning some, (ok ALL), blame on my totally innocent younger daughter and sort of making Mr PMG the good guy cause he did try to fix it - albeit very badly. Daughter still hasn't forgiven me but you know, needs must and all that, she was only <em>four </em>for crying out loud, I didn't think she'd <em>remember. </em>Besides I couldnt lay the blame on Mr PMG cause that would then reflect badly on me - as in "you're married to someone who would do this to his own child - what sort of person are you?" Cause, you know, it matters what the barber thinks doesn't it.</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">After son was brought back to some semblance of normal and I paid much more than I should have I'm sure, (who's gonna quibble in that situation), I left the barber with his parting words ringing in my ears - "not as easy as it looks is it?" And <em>that's </em>what I should have remembered when I spotted these beauties in the greengrocers. </span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8krj148ccTtnUJnSiGdXwh26YJhesb7WHg8eLsfL5hSVPk_hBTKApznFbihycu0H3P2MfuD-Gb-jYgd12HlJB8TF4ZaS6XvOi8wbFgR1kMLm-pC8l5N7jrq5927vwU7TtsAmmTFIL_0o/s1600/_DSC3471.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="212px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8krj148ccTtnUJnSiGdXwh26YJhesb7WHg8eLsfL5hSVPk_hBTKApznFbihycu0H3P2MfuD-Gb-jYgd12HlJB8TF4ZaS6XvOi8wbFgR1kMLm-pC8l5N7jrq5927vwU7TtsAmmTFIL_0o/s320/_DSC3471.JPG" t8="true" width="320px" /></span></a></div><span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<div class="separator" style="clear: both; text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">These beauties have now been sworn at, cussed over and kicked around in frustration cause it took me for flippin' EVER to get the shells off. After breaking fingernails and reducing these lovelies to a crumbly ugly mess, I chucked them in the back of the freezer and declared (as confidently as the barber), "</span><a href="http://www.imdb.com/title/tt0031381/quotes"><span style="font-family: Arial, Helvetica, sans-serif;">As God is my witness</span></a><span style="font-family: Arial, Helvetica, sans-serif;">, I''ll NEVER peel chestnuts again." (Sorry Scarlett). </span></div><span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<div class="separator" style="clear: both; text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">And because it could be some time before these see the light of day I'll leave you with a recipe from </span><a href="http://www.chestnutsaustralia.com.au/index.php"><span style="font-family: Arial, Helvetica, sans-serif;">Chestnut Growers Australia </span></a><span style="font-family: Arial, Helvetica, sans-serif;"> - experts in their field - just like the barber. </span></div><span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<div class="separator" style="clear: both; text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"> Chestnut and Rice Soup </span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"></span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">(Courtesy of Ann Creber, Food Consultant and chestnut grower, Melbourne) </span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">(Serves 6)</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">300g peeled chestnuts</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">3 tbspn extra virgin olive oil</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">1 small white onion, chopped</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">2 medium carrots, chopped</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">2 celery stalks, chopped</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">1 medium potato, diced</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">8 cups chicken stock</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">2 bay leaves</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">2 cups Aborio rice (or short grain)</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">salt to taste</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">1.Prepare chestnuts and peel, after boiling in hot water for 10 mins.</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">2.Chop coarsely and put aside.</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">3.Warm olive oil in deep saucepan over low heat.</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">4.Add onion and saute gently, stirring often, until translucent.</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">5.Add carrots, celery and potato and stir.</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">6.Add chopped chestnuts, stock and bay leaves, bring slowly to the boil.</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">7.Reduce to a simmer and cook for 1-3/4 hours.</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">8.Add rice and cook for exactly 15 mins.</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">My tip - bribe/blackmail/beg someone to peel them for you!</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><br />
<div class="separator" style="clear: both; text-align: left;"><br />
</div><br />
<div class="separator" style="clear: both; text-align: left;"><br />
</div><br />
<div class="separator" style="clear: both; text-align: left;"><br />
</div>Redhttp://www.blogger.com/profile/01697789460760626179noreply@blogger.com4tag:blogger.com,1999:blog-1087428346097399628.post-69688930449101353272011-04-21T19:22:00.017+10:002011-05-31T19:06:06.351+10:00Pavlova (Not as tricky as it looks)<div style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">Practically speaking, I am not good at a lot of things. If I listed all the things I wasn't good at you'd probably wonder how I get through my day. Yet I muddle through, and I know I'm not alone. There are muddlers all around you and don't think it ain't so. I know I'm not the only one who's impressed by the casual use of power tools - "A DRILL<em><strong>-</strong> </em>OMG, stand back kids ."</span></div><div style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">So, now you know that I am not the friend you need if your plumbing goes awry or you've put a hole in the wall in a fit of pique. I could only assist by passing the Yellow Pages and advising you to avoid all those who pique you in the first place. So, what<em><strong> am</strong></em> I good for you may well ask and I would reply well actually I <em><strong>can</strong></em> make a </span><a href="http://en.wikipedia.org/wiki/Pavlova_(food)"><span style="font-family: Arial, Helvetica, sans-serif;">pavlova</span></a><span style="font-family: Arial, Helvetica, sans-serif;">, and in some circles believe it or not, that's just as impressive as possession of a soldering iron and a piece of 4x2. (Don't think it beats a </span><a href="http://www.fastlane.com.au/Features/First_ute.htm"><span style="font-family: Arial, Helvetica, sans-serif;">ute</span></a><span style="font-family: Arial, Helvetica, sans-serif;"> though).</span></div><div style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">There's lots of </span><a href="http://www.thefreedictionary.com/argy-bargy"><span style="font-family: Arial, Helvetica, sans-serif;">argy-bargy</span></a><span style="font-family: Arial, Helvetica, sans-serif;"> about whether the Aussies or the Kiwis invented The Pav but I'm not buying into that because really who cares? Let each side pontificate while we get on with the cooking and eating of.</span></div><div style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">It's not tricky to make a pavlova you just have to make sure your oven is the correct temperature and that you beat in the sugar at the right stage. Conquer these two things and you'll knock people's socks off with your pav making prowess.</span></div><div style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">There are a lot of recipes for pavs but they differ only in quantities of eggwhites and sugar. Some of them add vanilla essence, some don't. I use the recipe from the </span><a href="http://www.thefreedictionary.com/argy-bargy"><span style="font-family: Arial, Helvetica, sans-serif;">Country Women's Association</span></a><span style="font-family: Arial, Helvetica, sans-serif;"> just because those women really know what they're talking about. Having said that, they also think that everyone knows as much as they know about cooking and consequently their instructions are a little scant so I've elaborated a bit.</span></div><div style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">Pavlova</span></div><div style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">4 egg whites</span></div><div style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">1 cup caster sugar</span></div><div style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">2 teaspoons cornflour</span></div><div style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">1 teaspoon white vinegar</span></div><div style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">First of all preheat your oven to 150C. It's important to give it plenty of time to get to the right temperature so give it at least twenty minutes and check with a thermometer unless you know your oven is spot on.</span></div><div style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">Cold eggwhites do not expand as much as eggwhites at room temperature so you don't want to use eggs straight from the fridge. Because it's a little trickier to separate room temperature eggs I separate the whites and yolks when they're cold and then leave the whites in a bowl on the bench for a half hour or so (depending on the warmth of your kitchen). </span></div><div style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">The presence of grease will also stop eggwhites expanding so I wipe out the mixing bowl with some vinegar or lemon juice, wash it in hot water and then dry. These seem like fussy little steps but they do make a difference and they don't take long to do.</span></div><div style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS13q1Ik-S0CbyqvhEtYvILW_wQaKyxGEqdWDBEDZS_KvJEtegKbtRCJetqVMPGbZNZIDnnw4jLDkxR1e3e0QSY86Fjh8Vz-SgFV5V9SFVg_JOC-059BskeEmZ6688zMdxo89en9hN5NM/s1600/DSC_1958.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="328px" i8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS13q1Ik-S0CbyqvhEtYvILW_wQaKyxGEqdWDBEDZS_KvJEtegKbtRCJetqVMPGbZNZIDnnw4jLDkxR1e3e0QSY86Fjh8Vz-SgFV5V9SFVg_JOC-059BskeEmZ6688zMdxo89en9hN5NM/s400/DSC_1958.JPG" width="400px" /></span></a></div><div style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">Start beating your egg whites using a low speed and then increase to medium. They will be soft with lots of bubbles (below).</span></div><div class="separator" style="clear: both; text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEEwlxPV4ark-7LetrBsz22m1CoXBjTgs1JDd54wv97YbiDfXseuek7brKB5iPbHDpAIW2r8_vrqignIhQRLzCF_5aFIg5jrQYdDCk3pmZspJtDdgTj7F3oeV4ZKypRcpUWk8SsPwqb_k/s1600/DSC_1961.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="265px" i8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEEwlxPV4ark-7LetrBsz22m1CoXBjTgs1JDd54wv97YbiDfXseuek7brKB5iPbHDpAIW2r8_vrqignIhQRLzCF_5aFIg5jrQYdDCk3pmZspJtDdgTj7F3oeV4ZKypRcpUWk8SsPwqb_k/s400/DSC_1961.JPG" width="400px" /></span></a></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">Keep beating until it becomes firmer and starts to hold it's shape. This is where you can start to add the sugar.</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;"> </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjW7NmJ8V2Evulux-m0cDdpLcV45p5W0AR_mG4bh8mEVYQSduNkDEONX__3MHWppETSlvCrVXMMZdNKYCNWJI6bx2WLywBOG4HbDi9tjyycjacdhi_BKR5NUNm56J45jRh5Sp5XQjkJR4/s1600/DSC_1962.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="265px" i8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjW7NmJ8V2Evulux-m0cDdpLcV45p5W0AR_mG4bh8mEVYQSduNkDEONX__3MHWppETSlvCrVXMMZdNKYCNWJI6bx2WLywBOG4HbDi9tjyycjacdhi_BKR5NUNm56J45jRh5Sp5XQjkJR4/s400/DSC_1962.JPG" width="400px" /></span></a></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">I add the a couple of spoonfuls of sugar at a time and beat it in for a minute or so. Put the beater speed just below medium as you don't want the whites to get too stiff before you beat in all of the sugar. You can test to see if the sugar has beaten in by rubbing a little of the mixture between your fingers. If you can feel the sugar grains then it hasn't been beaten enough. As you go on you will work out how long it takes for the sugar to dissolve. This is a really important stage because if you don't beat the sugar in properly the undissolved crystals "sweat" in the oven and you end up with a really sticky, crunchy pav instead of a nicely crisp one. </span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">It takes a few minutes to beat the sugar in properly and by this time your eggwhites should be really shiny and very thick. You can if you wish tip the bowl upside down over your head to test if they are thick enough if you'd like to add an edge of excitement to proceedings, but I prefer to lift the beater like so and if the shape holds then they're done. Sprinkle the cornflour and vinegar over the top of the meringue and fold in gently with a metal spoon.</span></div><div class="separator" style="clear: both; text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaFrHKrSvYeKy2HZmgxWY8eaFa7XTRxnLvTGNtq47qislzFwa8i-OBAp9wn6DTydC5YBS3msnQ2bZ93G1eO4XDVZgkx-StSaOBmYW04cWjp5Zqev3uGSernmv8GRj1PWNU5PcbqjfDL3g/s1600/DSC_1968.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="400px" i8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaFrHKrSvYeKy2HZmgxWY8eaFa7XTRxnLvTGNtq47qislzFwa8i-OBAp9wn6DTydC5YBS3msnQ2bZ93G1eO4XDVZgkx-StSaOBmYW04cWjp5Zqev3uGSernmv8GRj1PWNU5PcbqjfDL3g/s400/DSC_1968.JPG" width="265px" /></span></a></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">Next get an oven tray and line it with baking paper. You can also use aluminium foil if you don't have any but you will have to lightly grease that. Trace a circle around a cake tin (about 22cm) onto the paper and then pile up the mixture inside the circle. Build up the sides a little and make an indentation in the centre so the filling sits better.</span></div><div class="separator" style="clear: both; text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn8jiHmmJd_8oiy65W1OOwsFxTh6ArC-zkXynXw6EeIdIO4MB3dTY-1ElA2xo80Y5awq5B5Vao2-ytFvmv_2Sx8pkKG63yd5k1_zLLmEBI5XIIp71rd3fFJ_jbMoVR2bQre-8iUmpHD-o/s1600/DSC_1974.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="281px" i8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn8jiHmmJd_8oiy65W1OOwsFxTh6ArC-zkXynXw6EeIdIO4MB3dTY-1ElA2xo80Y5awq5B5Vao2-ytFvmv_2Sx8pkKG63yd5k1_zLLmEBI5XIIp71rd3fFJ_jbMoVR2bQre-8iUmpHD-o/s400/DSC_1974.JPG" width="400px" /></span></a></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">Place in the preheated oven on the second lowest shelf and bake for one hour. Check it after about 45 minutes to make sure it's not browning, it should change to a nice deep cream colour but never brown. If your oven is accurate it should be ok. When the hours up, turn off the oven and leave it in there until it cools.</span></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw159xykdAAV5oOzdPzFT6vSqXfgunz57-FYiiNgF3WnzTNZ3w8nlV9Js8KzjAByIHRJQeofTLvNH_hVCuuo3DGJCf4e9WWXAt7Wa82wL8p3wGwVTgR_JDTIHNVD17unnG-ooH5cCplD0/s1600/DSC_2014.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="265px" i8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw159xykdAAV5oOzdPzFT6vSqXfgunz57-FYiiNgF3WnzTNZ3w8nlV9Js8KzjAByIHRJQeofTLvNH_hVCuuo3DGJCf4e9WWXAt7Wa82wL8p3wGwVTgR_JDTIHNVD17unnG-ooH5cCplD0/s400/DSC_2014.JPG" width="400px" /></span></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">It will crack as it cools down. I think this is normal as it's happened every time I've made one and I've also never seen a non cracked pavlova so lets just take it as the done thing. I like to think it gives a nice glimpse of the marshmallowey interior. </span></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">When cool it's time to add your filling. For a pavlova of this size whip about 3/4 cup of cream, smooth over the top and add whatever takes your fancy. I love passionfruit and banana. I'm not a big fan of chocolate on top as I think it's too much on top of the sweetness of the pav. Macerated strawberries are delicious and kiwi fruit is a favourite. Lemon curd stirred through the cream is great with practically any topping. </span></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;"> For the one pictured below I stirred some crushed, frozen raspberries and passion fruit through the cream and then topped it with thawed whole raspberries. Always fill the pav at least an hour before you want to eat it because you need time for the cream to soften the meringue a little. </span></div><div style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;"> </span></div><div style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;"> </span></div><div style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;"> </span></div><div style="text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkFR7Y8fYoM3y7LvY7YaQgbs8iNu8x_NjLAIPCEZKHAHXvTDkYXUQENXgYbXdcnmCfK-Hgr3fl-fP5-J4SytN5RbINW8JmKbjUgJG6P72XrnunbQm1iqP6d6WiUOYWGOP197lHFl7F0v0/s1600/DSC_2023.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="265px" i8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkFR7Y8fYoM3y7LvY7YaQgbs8iNu8x_NjLAIPCEZKHAHXvTDkYXUQENXgYbXdcnmCfK-Hgr3fl-fP5-J4SytN5RbINW8JmKbjUgJG6P72XrnunbQm1iqP6d6WiUOYWGOP197lHFl7F0v0/s400/DSC_2023.JPG" width="400px" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;"></span><br />
<div align="left"><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;"></span></div></td></tr>
</tbody></table></div><div style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;"> </span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">And that's it. Try it. It's delicious, impressive and more coveted than a tool-belt - I guarantee.</span></div><div style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;"></span></div><span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<div style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<div style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;"></span></div>Redhttp://www.blogger.com/profile/01697789460760626179noreply@blogger.com0tag:blogger.com,1999:blog-1087428346097399628.post-75050134424755185462011-04-09T23:45:00.026+10:002011-05-31T15:04:23.851+10:00Dumb Things (How to make Brussel Sprouts complicated).<div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">I do dumb things some time. I made a list of some of those dumb things but it got quite lengthy so I ditched it, remembering thankfully, that this is a cooking and not a confessional blog. Besides, everyone knows that </span><a href="http://www.whiskeysofireland.com/poteen.html"><span style="font-family: Arial, Helvetica, sans-serif;">poteen</span></a><span style="font-family: Arial, Helvetica, sans-serif;"> can kill you don't they? One thing I will confess too and which I do on a regular dumb basis, is cook far more complicated things than I need to, when I really don't have the time to, and oh how I wish somebody would sometimes try and stop me! Slap me and frog march me out of the kitchen if that's what it takes.</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">Wednesday is my dumbest day but is not in isolation, I can be dumb on Saturdays as well. One Wednesday I made a sweet potato </span><a href="http://www.taste.com.au/recipes/6033/sweet+potato+leek+roulade+with+xmas+stuffing"><strong><em><span style="font-family: Arial, Helvetica, sans-serif;">roulade</span></em></strong></a><span style="font-family: Arial, Helvetica, sans-serif;">. Do you <em><strong>know</strong> </em>how long it takes to make a roulade? Well now I do. Wish someone had told me<em> - </em>explaining to your workmates that roulade is the reason you're wearing the same clothes two days running just makes you sound weird. The next Wednesday I made two </span><a href="http://www.explore-italian-culture.com/italian-frittata.html"><span style="font-family: Arial, Helvetica, sans-serif;">frittatas</span></a><span style="font-family: Arial, Helvetica, sans-serif;"> with four different side dishes. One Saturday I gets the urge to eat Indian and because four vegetarian dishes, saffron rice and raita aren't enough I get even dumber and make my own </span><a href="http://www.asianonlinerecipes.com/online_recipes/indiapakistan/chapati.php"><span style="font-family: Arial, Helvetica, sans-serif;">chapatis</span></a><span style="font-family: Arial, Helvetica, sans-serif;">.</span></div><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCNdVmlJUNFVPfTWRlD2bFlnNDK_iJFR1Y0AXGbU60ZkXrDrIPt3RlPcPCz__bFibfciexcM4HpDWF-PZasELLlaMTGk34mZH7e9OFECeiXaT4ZKeDkTv9ICgaJUUVtGjlzazhFx0Gxjo/s1600/DSC_2234.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="182px" i8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCNdVmlJUNFVPfTWRlD2bFlnNDK_iJFR1Y0AXGbU60ZkXrDrIPt3RlPcPCz__bFibfciexcM4HpDWF-PZasELLlaMTGk34mZH7e9OFECeiXaT4ZKeDkTv9ICgaJUUVtGjlzazhFx0Gxjo/s200/DSC_2234.JPG" width="200px" /></span></a></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">Why? Because I am an idiot. Wednesday rolls around and the urge strikes again. It's dinnertime and I have some butterflied lamb, potatoes and some brussel sprouts, a fairly basic meal that could more or less take care of itself whilst I tend to a ransacked house and my shaggy eyebrows. Brussel sprouts could take a few minutes in the frypan with some butter and olive oil - easy peasy. But no. Instead I'm thinking about my new stash of </span><a href="http://poormansgoose.blogspot.com/2011/04/too-much-garlic-can-only-be-good-for_03.html"><span style="font-family: Arial, Helvetica, sans-serif;">garlic</span></a><span style="font-family: Arial, Helvetica, sans-serif;"> and </span><a href="http://www.ottolenghi.co.uk/"><span style="font-family: Arial, Helvetica, sans-serif;">Yotam Ottolenghi</span></a><span style="font-family: Arial, Helvetica, sans-serif;"> (more of him later), and a recipe of his that I filed away several weeks ago. Even the title makes you tired. It pretty much makes the cooking of a fairly humble vegetable about as complicated as you can get but the end result <strong><em>is </em></strong>delicious and guaranteed to convert confirmed sprout haters - </span><a href="http://www.blogger.com/goog_1792237174"><span style="font-family: Arial, Helvetica, sans-serif;">"</span></a><em><a href="http://en.wikipedia.org/wiki/The_Forgotten_Toys"><span style="font-family: Arial, Helvetica, sans-serif;">Sprouts, I 'ate sprouts</span></a><span style="font-family: Arial, Helvetica, sans-serif;">."</span></em></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">Yotam Ottolenghi's Brussels sprouts with caramelised garlic and lemon peel </span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">4 heads garlic, cloves separated and peeled</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">About 150ml olive oil</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">2 tsp balsamic vinegar</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">50g caster sugar</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">90ml water</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">Salt and black pepper</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">1 medium lemon</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">600g brussels sprouts</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">1 red chilli, finely chopped</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">50g parmesan shavings</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">20g basil leaves, shredded</span></div><span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">Put the garlic in a pan, cover with water and blanch for three minutes. Drain, dry the pan, and pour in two tablespoons of oil. Return the garlic to the pan and fry on high heat for two minutes, stirring, until golden all over. Add the vinegar, a tablespoon of sugar, the water and some salt. Bring to a boil and simmer on medium heat for five minutes, until barely any liquid is left, just the caramelised cloves in a syrup. Set aside.</span></div><span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">Use a vegetable peeler to shave off wide strips of lemon skin; avoid the white pith. Cut the strips into 1mm-2mm thick slices, or julienne, and put in a small pan. Squeeze the lemon into a measuring jug and add water to bring the juice up to 100ml. Pour over the strips of peel, add the remaining sugar and bring to a simmer. Cook for 12-15 minutes, until the syrup is reduced to about a third. Set aside to cool down.</span></div><span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMD0oR1cEyL1kjuEaIFHfBrIjhzlDh-apjV1rZ1txS_JYwsyK9Pvd4PNmbwI5G2_nuFLndkNSD7-0FDwMW8V3Q-emV3VLB51sF71RCFLYpiTUH52L6DamZ95D0lL9LuXuKC-IwWuqg3KM/s1600/DSC_1939.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="200px" i8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMD0oR1cEyL1kjuEaIFHfBrIjhzlDh-apjV1rZ1txS_JYwsyK9Pvd4PNmbwI5G2_nuFLndkNSD7-0FDwMW8V3Q-emV3VLB51sF71RCFLYpiTUH52L6DamZ95D0lL9LuXuKC-IwWuqg3KM/s200/DSC_1939.JPG" width="184px" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><span style="font-family: Arial, Helvetica, sans-serif;">Trim the bases off the sprouts and cut them top to bottom into halves. Heat four tablespoons of oil in a large, heavy-based pan, add half the sprouts, season and cook on high heat for five minutes, stirring them once or twice, but not too often, so that they char well without breaking up; add extra oil if needed. They will soften but retain some firmness. Transfer to a bowl and repeat with the remaining oil and sprouts.</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">Stir the chilli, the garlic and its syrup into the sprouts, and set aside until warmish. Stir in the parmesan, basil and peel (without the syrup), season and add oil if necessary. Serve as it is or at room temperature.</span></div><span style="font-family: Arial, Helvetica, sans-serif;">'ll leave the last word to </span><a href="http://www.paulkelly.com.au/"><span style="font-family: Arial, Helvetica, sans-serif;">Paul Kelly</span></a><span style="font-family: Arial, Helvetica, sans-serif;">, famous for song writing rather than cooking. Cooking complicated is sometimes impressive but anyone who manages to include the words "nonchalant phenomenon," into a song about </span><a href="http://www.bradman.com.au/"><span style="font-family: Arial, Helvetica, sans-serif;">Don Bradman</span></a><span style="font-family: Arial, Helvetica, sans-serif;">, beats that hands down. </span><br />
<div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"></span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">I've also had a crush on him for a long time. There you go - there's a confession for you. </span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"> </span></div><div style="text-align: left;"><iframe allowfullscreen="" frameborder="0" height="390" src="http://www.youtube.com/embed/pWhj4sVeVD0" title="YouTube video player" width="480"></iframe></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div>Redhttp://www.blogger.com/profile/01697789460760626179noreply@blogger.com0tag:blogger.com,1999:blog-1087428346097399628.post-61539340370087294942011-04-03T22:09:00.001+10:002011-05-31T15:07:19.037+10:00Chicken with 40+ cloves of garlic. (Too Much Garlic Can Only Be Good For You). <br />
<br />
<div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">I dont believe that garlic can cure everything, but I am of the belief that you should at least give it a go. So on a recent Wednesday evening, when the energy of the house was a little off kilter and some family members weren't feeling entirely chipper, I put this theory to the test and made Chicken with Lots of Garlic. If you Google the recipe you'll find it at </span><a href="http://www.taste.com.au/recipes/6590/chicken+with+40+garlic+cloves"><span style="font-family: Arial, Helvetica, sans-serif;">Chicken with Forty Cloves of Garlic </span></a><span style="font-family: Arial, Helvetica, sans-serif;">but I lost count at forty and then threw them in until the bottom of the pot was covered.</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"></span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif; margin-left: 1em; margin-right: 1em;"><img border="0" height="212px" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge33H1hr8ddF4EV5WMdffUaPMt5x_nq7kB6B86caoxXZ4AI5pUKcngyQ95b2x5SUcUoAxut0OTrpKzfDaUsvx8vqo_gsyF8ekLcqqtbZsIWZOyBrzhRd53vRpNTJephPrmLmgxZiQwA2k/s320/DSC_1888.JPG" width="320px" /></span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">A lot of garlic is not a scary thing. When it's cooked like this it's a sweet, mellow, warm, make you feel much better, smack your lips together taste. People won't baulk at being in your proximity and some of them will even want to kiss you - probably so they can distract you and steal your chicken so be wary of those. You won't scare vampires off with this amount of garlic either so if that's your thing maybe eat it with a big wooden stake by your side - I don't know, I haven't seen any of the Twilight movie so vampires are not my speciality. </span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">This year I bought some beautiful garlic from </span><a href="http://www.patricenewell.com.au/"><span style="font-family: Arial, Helvetica, sans-serif;">http://www.patricenewell.com.au/</span></a><span style="font-family: Arial, Helvetica, sans-serif;"> . I missed out last year and now I'm cross with myself for not ordering more as she has now sold out. A few days after ordering online a beautiful purple box arrived at my door holding about 30 heads of garlic. At $20 plus postage, it's great value. </span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPFVnSBl-vYTeiDSBU3pxmb1roc6Wb34BWymtAVF4ZO45eNl0DiqHtm-XqHSVIERS-BmnB904Q1wAd0ZmL0EZQ-2Q0bNGYY7H6cWQaQm6J2CE_lF0xMb6o_r5b4Kdb-qCNKNMLLcVfO5o/s1600/DSC_1874.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="212px" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPFVnSBl-vYTeiDSBU3pxmb1roc6Wb34BWymtAVF4ZO45eNl0DiqHtm-XqHSVIERS-BmnB904Q1wAd0ZmL0EZQ-2Q0bNGYY7H6cWQaQm6J2CE_lF0xMb6o_r5b4Kdb-qCNKNMLLcVfO5o/s320/DSC_1874.JPG" width="320px" /></span></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">The garlic is grown biodynamically and no chemicals are used during production. The heads smell sweet with a beautiful colour, dry papery skin, and firm cloves with no trace of bitterness - it's delicious.</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjotudYPNeJkfyqKlTxRvmb5dDdRHvH7VW4epLxVhG6M5zYzyyEi356DAlg0KJdkhUhMbJaDlvWiwQQRWJA8cVjlg3f_kTmVmQLh8Wc4ZFiv0SpVJ38jiD3qfzYx1_sOjgt98giNCT_L48/s1600/DSC_1850.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="212px" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjotudYPNeJkfyqKlTxRvmb5dDdRHvH7VW4epLxVhG6M5zYzyyEi356DAlg0KJdkhUhMbJaDlvWiwQQRWJA8cVjlg3f_kTmVmQLh8Wc4ZFiv0SpVJ38jiD3qfzYx1_sOjgt98giNCT_L48/s320/DSC_1850.JPG" width="320px" /></span></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"> Australian garlic can still be found in some fruit shops and supermarkets as the season draws to a close. Avoid Chinese garlic at all costs and if you're in any doubt about that, have a read of this and see if that doesnt make up your mind. </span><a href="http://www.theage.com.au/news/epicure/fresher-and-smellier/2005/07/18/1121538895265.html."><span style="font-family: Arial, Helvetica, sans-serif;">http://www.theage.com.au/news/epicure/fresher-and-smellier/2005/07/18/1121538895265.html. </span></a></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"></span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"> I used the recipe from </span><a href="http://www.taste.com.au/"><span style="font-family: Arial, Helvetica, sans-serif;">http://www.taste.com.au/</span></a><span style="font-family: Arial, Helvetica, sans-serif;"> but there are hundreds to choose from. They are basically just variations on the same theme, Nigella uses chicken thighs but most recipes use the whole chook. Some use wine, some use water, others different herbs. Just find one that you like and go with that. Besides tasting fantastic this recipe is also a one pot dish so it just keeps getting better and better. </span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">Chicken with Forty Cloves of Garlic</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">Ingredients (serves 4)</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"></span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">1 lemon </span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">1 large (about 1.6kg) free-range chicken </span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">2 bay leaves </span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">40ml (2 tbs) extra virgin olive oil </span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">1 tbs finely chopped rosemary </span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">40 garlic cloves, skin on </span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">300ml chicken stock </span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">300ml white wine</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">Method</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"></span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">Preheat oven to 190°C. Cut the lemon in half lengthways and place in the cavity of the chicken with the bay leaves. Tie the legs together with kitchen string to secure, (I forgot the string), then rub with the olive oil and sprinkle with the rosemary. Place the chicken in an ovenproof casserole dish, add the garlic cloves, stock and wine and bring to the boil on the stovetop over medium heat. </span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"></span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW-bRBpuDZ5p51c2Krxmc6tKihQaJ_Henr7U7gFQn05CuX_QbpMsOoeC-2DOAO7gZNvvoJiV-Ve_LAgIyXpkicbgaMl-i1dvNxLJkt4qbpizD1jW8qGaoDm9MGN_liiwEXwxZ59KxBVH8/s1600/DSC_1899.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="212px" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW-bRBpuDZ5p51c2Krxmc6tKihQaJ_Henr7U7gFQn05CuX_QbpMsOoeC-2DOAO7gZNvvoJiV-Ve_LAgIyXpkicbgaMl-i1dvNxLJkt4qbpizD1jW8qGaoDm9MGN_liiwEXwxZ59KxBVH8/s320/DSC_1899.JPG" width="320px" /></span></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">Cover with a lid and transfer to the oven for 1 hour and 10 minutes. Remove lid and roast for a further 20 minutes or until the chicken is golden brown. </span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1ZIDrOTsSLZcSSv7D9KAD4vVYc4PjTsfTLBAgCsj-7e3sKjWuuOn5cTX6NVUpf6Xo3k0e4e4rfv7iMnJaNW_ogWOnWzom3kiCKaHjLyPd6hQ58g-Pd5w68B4b7BQczEf6RTPr02z-oi0/s1600/DSC_1905.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="212px" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1ZIDrOTsSLZcSSv7D9KAD4vVYc4PjTsfTLBAgCsj-7e3sKjWuuOn5cTX6NVUpf6Xo3k0e4e4rfv7iMnJaNW_ogWOnWzom3kiCKaHjLyPd6hQ58g-Pd5w68B4b7BQczEf6RTPr02z-oi0/s320/DSC_1905.JPG" width="320px" /></span></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">Remove the chicken from dish and set aside to rest. Use a slotted spoon to remove about 16 of the garlic cloves and set aside. Place the baking dish on the stovetop over high heat and simmer for 5-6 minutes to reduce to a sauce, pressing the garlic to release the flavour. Strain. </span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">Serve the roast chicken with the reserved garlic cloves and drizzle with a little sauce.</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">I made it with roast potatoes but I think mashed spuds would be great so it could soak up the sauce. As for the healing properties of garlic, I will happily vouch for them - there were smiles all round after dinner. The Chocolate Ripple Cake for dessert may have helped the cause but I'm giving the garlic sole credit.</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX0KpKV5FkISEnVdNDIwKojhxYzwTlYWokWfoLEPs17ICiGYs-od-sSbTLwwdJtSkWx_pf2nHS4Hauye-3KCSEnj84mfTtqS2oteYyWfXu0atcXVSHCwderLqtdc0XIlWnlEEcfVsNf9w/s1600/DSC_1864.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="320px" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX0KpKV5FkISEnVdNDIwKojhxYzwTlYWokWfoLEPs17ICiGYs-od-sSbTLwwdJtSkWx_pf2nHS4Hauye-3KCSEnj84mfTtqS2oteYyWfXu0atcXVSHCwderLqtdc0XIlWnlEEcfVsNf9w/s320/DSC_1864.JPG" width="212px" /></span></a></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"></span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div>Redhttp://www.blogger.com/profile/01697789460760626179noreply@blogger.com2tag:blogger.com,1999:blog-1087428346097399628.post-74683222745963168152011-01-08T16:31:00.003+11:002011-05-31T15:20:22.711+10:00GInger Beer, The Blob and a Happy New Year.<span style="font-family: Arial, Helvetica, sans-serif;">Happy New Year, I know its the 7th day but I figure you've got one week to wish people Happy New Year before you start to sound hopelessly behind so I have just made it. I started my New Year with a long list of cooking resolutions as I figure they are the easiest ones to keep and the other type of resolutions never change anyway, you just pick them up from where you dropped them last year. </span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">I guess they're not really resolutions just lists of things I'd like to cook. If I ever edit it down from the 5,000 things that are on it at the moment I may post it here. I did get a little overwhelmed when I realised it would take me about two and a half years to work through the Indian cookbook I got for Christmas </span><a href="http://www.phaidon.co.uk/store/food-cook/india-9780714859026/"><span style="font-family: Arial, Helvetica, sans-serif;">http://www.phaidon.co.uk/store/food-cook/india-9780714859026/</span></a><span style="font-family: Arial, Helvetica, sans-serif;"> but then I took a little breath and regrouped.</span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">That said, the first week of my revved up cooking hasn't been all that stellar but it is hot and I am on holidays. I should have factored those factors in when I got all revved up in the first place but I guess the enthusiasm of the fresh New Year overtook me.</span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">New Years Day I got it into my head to make ginger beer. I don't know why, I think because it didn't involve any application of heat and I had all of the ingredients and it didn't involve leftover ham in any shape or form. It also involved very little work - all up it had a lot going for it. </span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">My Mum used to make this when we were kids and then put it under the house to brew/ferment/mature I'm not sure of the correct term. Very often the bottles exploded but this only added to the excitement of the whole procedure - the fact we were drinking something that could go off like a bomb in our hands! Don't think it was <em>that </em>dangerous but there were a lot of us and we had to make our own fun. </span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">To make ginger beer you first have to make a ginger beer plant. Don't worry, it's not as complicated as it sounds. I'm now embarassed to admit that I have put off making this before because it sounded like too much of a palaver. "I can't be bothered doing all THAT!" says I. Like I was splitting the atom. Turns out all THAT involves is getting a jar, putting some yeast, sugar, ginger (ground) and water in it and then everyday for 8 days you add some more sugar and ginger to it. That's it - that's your plant. I'm not really lazy but that does makes me sound like I am. </span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">Anyway, what happens is that you get a bit of a fermentation process going and quite frankly the contents of your jar do not look or smell very pretty but don't worry cause that's how it should be. They actually start to smell a bit like a brewery - albeit a very small brewery, you do have to put your nose right in the jar to smell it. The instructions say to cover the jar with some muslin but I don't possess any so I used paper towel and an elastic band. </span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">Don't be like me and think well what's wrong with using the lid because after a few days you get a bit of a build up from the fermentation and the lid will pop off. In your face. I make the mistakes so you don't have to. Also the reason for the porous cover is so that the contents of the jar can pick up the micro organisms from the air and increase the fermentation process. It's a living thing. Don't tell kids that - you'll scare em. Mr PMG thinks I am growing The Blob in our kitchen </span><a href="http://www.youtube.com/watch?v=NbgMbVWAB7w"><span style="font-family: Arial, Helvetica, sans-serif;">http://www.youtube.com/watch?v=NbgMbVWAB7w</span></a><br />
<span style="font-family: Arial, Helvetica, sans-serif;"> </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlUaSx9GsvJHOQJfverYZNYIYTxD5NySB0SVSRQASepKq0hAWI_1UhX9HK5IUEyKUmT4gI3OQ6uTVwSZW5_Qy5sB5QeDCn3r1dJnMrlHb17rtH9k5fOEyHiN032MjgpYRmKkAiINcdSYY/s1600/DSC_0889.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="400px" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlUaSx9GsvJHOQJfverYZNYIYTxD5NySB0SVSRQASepKq0hAWI_1UhX9HK5IUEyKUmT4gI3OQ6uTVwSZW5_Qy5sB5QeDCn3r1dJnMrlHb17rtH9k5fOEyHiN032MjgpYRmKkAiINcdSYY/s400/DSC_0889.JPG" width="265px" /></span></a></div><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4CJWknM_Ts0VhAFfSOwc10kssT70mjHrAXH7fEICMDJuJXZ8FEVCoihnpSbH4Osdv50i9srvCnBA7Hn0yDYgST1ySRBexeGtJZ9_WKeu6b-5KjFsj0VkyXP0QldvkeQJ33q7BMoeN6Og/s1600/DSC_0890.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="265px" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4CJWknM_Ts0VhAFfSOwc10kssT70mjHrAXH7fEICMDJuJXZ8FEVCoihnpSbH4Osdv50i9srvCnBA7Hn0yDYgST1ySRBexeGtJZ9_WKeu6b-5KjFsj0VkyXP0QldvkeQJ33q7BMoeN6Og/s400/DSC_0890.JPG" width="400px" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><span style="font-family: Arial, Helvetica, sans-serif;">There are thousands of recipes for ginger beer on the net, all very similar. I used Margaret Fulton's recipe which my Mum says is practically the same as the one she used to make. </span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">Margaret Fulton's Ginger Beer</span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">Ginger Beer Plant</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 teaspoon dried yeast</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 teaspoon sugar</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 teaspoon ground ginger</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 cup warm water</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Mix yeast and sugar in a large jar and add the water, stir well to combine then add the ground ginger and stir again. Cover the jar with whatever you have and add 1/2 teaspoon of sugar and 1/2 teaspoon of ginger to the jar every day for 8 days.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Syrup</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">4 cups sugar</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">6 litres warm water (24 cups)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup strained lemon juice</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Make the syrup after you have fed your plant for 8 days. Heat sugar and 6 cups of water, stirring until sugar dissolves. Remove from the heat and add the remaining water and all of the lemon juice. Strain the ginger beer plant through 2 layers of paper towel, chux whatever you have, into a bowl. (You can keep this sediment to start another plant but I can tell you now I won't be doing that because I think it will look disgusting and I would have to restart it right away and I wouldn't have the clean jars ready and there's just too many reasons why it would just be easier to start another one from scratch.) </span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">Add the strained liquid from the plant to the sugar syrup and stir really well. </span><span style="font-family: Arial, Helvetica, sans-serif;">Pour into plastic<em> </em>bottles (old soft drink bottles) to the base of the neck and seal. You can use glass, you know the risks, the choice is yours. Don't screw the lids on too tightly because this increases the build up of gas in the bottle and they might BLOW UP!! Of course you can do this in the name of science or if you're looking for a bit of noisy fun. Just make sure you're not the one who has to clean up the mess.</span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">Store them upright in a cool place if you can for about 5 days. If it's hot they might be ready in about 3-4 days. The longer you leave them the more they have a tendency to blow up so don't put them away then go on holiday for 2 weeks. That's advice from my mother who thanked her lucky stars the bottles were under the house and far away from washable surfaces. </span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">Bottling day is tomorrow and there will be pictures in the next day or so. I think it should have been today but I forgot to feed the plant for a day - good thing I don't have any pets. Am looking forward to my first brew and hope that it tastes as good as I remember. </span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">Since reading more about home made ginger beer I've discovered that it's a <em>teensy </em>bit alcoholic. </span><a href="http://www.scienceinschool.org/2008/issue8/gingerbeer"><span style="font-family: Arial, Helvetica, sans-serif;">http://www.scienceinschool.org/2008/issue8/gingerbeer</span></a><span style="font-family: Arial, Helvetica, sans-serif;"> Some people would probably refrain from giving it to kids for that reason. I don't recall any such restrictions being placed on us - probably a sure fire way of getting the 7 of us to sleep! </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><em>Slainte, </em>here's to a Happy New Year.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"> </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"> </span>Redhttp://www.blogger.com/profile/01697789460760626179noreply@blogger.com0tag:blogger.com,1999:blog-1087428346097399628.post-91479539409869281632010-09-09T17:05:00.000+10:002010-09-09T17:07:23.033+10:00<div style="TEXT-ALIGN: center; MARGIN: 0px auto 10px"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCjdhjUpuJSju78LNJsuDMFSBbDcoLd8PnCG-qJJKsWa-xShYkcuQNHcL3hkUkI23OUqlpLKKQsITRYEqNtjXRdmS2gtWhYsXKA6yLpOTHk8dGuOhfGeJ6ULxj9GMNWZvkdpwsT3AJvjM/s1600/DSC_0812.JPG"><img border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCjdhjUpuJSju78LNJsuDMFSBbDcoLd8PnCG-qJJKsWa-xShYkcuQNHcL3hkUkI23OUqlpLKKQsITRYEqNtjXRdmS2gtWhYsXKA6yLpOTHk8dGuOhfGeJ6ULxj9GMNWZvkdpwsT3AJvjM/s160/DSC_0812.JPG" /></a> </div><div style='clear:both; text-align:CENTER'><a href='http://picasa.google.com/blogger/' target='ext'><img src='http://photos1.blogger.com/pbp.gif' alt='Posted by Picasa' style='border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial;' align='middle' border='0' /></a></div>Redhttp://www.blogger.com/profile/01697789460760626179noreply@blogger.com0tag:blogger.com,1999:blog-1087428346097399628.post-38138002134003929012010-09-08T15:01:00.002+10:002011-05-31T15:26:39.499+10:00Coconut Daintees/Jam Drops (They taste good whatever you want to call em)<div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">I know, I know biscuits again but there is a reason and a story and that will excuse my repetition. My Mum is a good cook as was my Grandmother. I named this blog Poor Man's Goose as a tribute to both of them. Poor Man's Goose is a dish that my Grandmother cooked, often the day before payday when there was very little left in the kitty. She passed it onto my mother who then cooked it for us, probably for the same reason. We were a family of nine and the food dollar had to be stretched a loooong way.</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">Poor Man's Goose is a mixture of sausage mince, mixed dried herbs (must have sage) and some onion. You roll it up and roast it and the texture is supposed to resemble that of roast goose which is how it got it's name. It fills the house with a really savoury, appetising smell as it's cooking and you eat it with mashed potatoes and probably peas and carrots and it's absolutely delicious. It's a perfect example of the resourcefullness and ingenuity of cooks of that era who often had to make something out of not much. The fact that they could do that and make it tasty as well was further proof of their skills. </span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">My Mum was an adventurous cook for her time when you consider it was an era where most families did not own one cookbook let alone a library of them, and ingredients which are commonplace now, were considered exotic then. She used curry powder, dried herbs, and incredibly parmesan cheese (from a shaker, the smell was almost overpowering). We ate everything and loved it. Or most of it. From the hundreds of different dishes that my Mum cooked I only remember disliking two of them and that's a pretty good record. </span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">Her beef stew smelt divine but was ruined by the inclusion of kidneys. I don't know why she put them in, my Dad must have liked them because I know for a fact us kids hated them. The few times she made it without kidneys you would have thought it was Christmas. It was torture because without the kidneys it was delicious so you always lived in hope that being shared between nine people you would sometimes get lucky and miss out. But noooooo, there was always at least one piece of gristly, rubbery disgustingness that was impossible to hide. Impossible to hide under nothing that is because that's what we were expected to leave on our plates. </span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">We did persevere though and one night when a few of us were miraculously allowed to watch TV while we were having dinner (must have been serious family discussion time with the older siblings), my brother collected the kidneys from our plates and buried them in the front yard while we stood guard. Luckily we had a dog so they wouldn't have been there for long. I'm sure Mum must have been suspicious because we ate it in record time but maybe the serious conversation distracted her. I don't remember eating them again after that but I may have just blocked it out. And no, they're not something I have tried again as an adult, I still don't get why anyone would want to eat them.</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">The one other dish I remember not liking never made a reappearance simply because it tasted vile. It was in the 70's when odd couplings were often thrown together with little thought of how they would taste. This one was minced beef and orange peel. It wasn't good, it was really bad, sometimes I swear I can still taste it. Mum put that one down to experience and probably binned the recipe book. </span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">I think I'm incredibly lucky to only remember two bad meals in the several thousand that my Mum would have cooked. Some friends say they can't remember <em>any</em> enjoyable<em> </em>meals, either because their Mum's couldn't cook or they ate the same thing week in and week out. Glad that wasn't me. </span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">I'm getting to the biscuits. Like many women of that era, my Mum was also a great baker. Cakes, biscuits, slices, marshmallow cake (not baked but still delicious) scones, etc. etc. Sometimes the aunties would come for the weekend and they would spend all of Saturday baking. Can you imagine what that was like for a kid? Heaven! Amongst all of the goodies these biscuits were always my favourite. I used to sneak them for breakfast - the smell of the combination of coconut, butter and jam was and still is irresistible. Now when I make them myself there's always a little reel of happy memories playing in my head. (Super 8 of course!).</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"> Make them and create your own happy memories.</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">Thanks for the recipe and all of those good meals Mum.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"> Happy Birthday.</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">Coconut Daintees</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><span style="margin-left: 1em; margin-right: 1em;"></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRP1DD0FEjHlH1WzvIvQkmDyp5ywoMLNMCP0wQPqmq8W33ztucqByKOwh0j1X7c8zgtm2o6pJJyJPTvzSr8rVid_vR2aOY9fLlH94C0zyVXo5Uyk2kT0-N_YRdpUciDoZh5AAQlr3u28s/s1600/P3200053.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="300px" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRP1DD0FEjHlH1WzvIvQkmDyp5ywoMLNMCP0wQPqmq8W33ztucqByKOwh0j1X7c8zgtm2o6pJJyJPTvzSr8rVid_vR2aOY9fLlH94C0zyVXo5Uyk2kT0-N_YRdpUciDoZh5AAQlr3u28s/s400/P3200053.JPG" width="400px" /></span></a></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">Ingredients</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">One and a half cups of SR flour</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">4 tablespoons coconut</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">Three quarters cup caster sugar</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">125g butter</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">1 egg beaten</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">Extra coconut for rolling</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">Raspberry or strawberry jam</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">Rub butter into the flour until it looks like breadcrumbs. Mix in the sugar and coconut and then the beaten egg.</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">Roll into small balls and roll in extra coconut. Place on a greased tray and allow room for spreading.</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">Press a hole in the top of each (the end of a wooden spoon is good), and fill with a small amount of jam.</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">Bake in moderate oven (180celsius) for 10-15 minutes. Remove from the oven when still a bit soft. Cool for a few minutes on trays and then remove to a cake rack.</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">Enjoy at anytime!</span></div>Redhttp://www.blogger.com/profile/01697789460760626179noreply@blogger.com2tag:blogger.com,1999:blog-1087428346097399628.post-46620091797839903752010-07-11T14:37:00.003+10:002011-05-31T15:31:28.563+10:00Polenta Cookies (How Biscuits Can Help Save The Planet)<div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">Well I wouldn't win any awards for being the most regular of bloggers but I can't dwell on that. When I first started this blog I thought I could easily post three times a week but I was forgetting that I was on holidays and didn't have much else to do, like working and all that other stuff that absorbs all of your time.</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">Anyway, here I am again and as much as I am good at wasting time, what I don't like is wasting food - it makes me really cross with myself. It's not so much the cost that bothers me although that is a factor, its the thought of all that food mouldering away in a big pile of landfill, slowly rotting, becoming smelly, slimy, rodent attracting and generally disgusting. And that's just my rubbish. And then you multiply that by all the people in your street, then all the people in your suburb and by then it starts to get pretty ugly and you probably feel a bit queasy about the whole thing. </span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">I know, it's not pretty but we all have to think about what happens to our rubbish after its picked up from the front footpath and driven away. Just think, if we had to put it in our backyard we'd think twice about what we were buying and discarding. </span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">Joining </span><a href="http://www.1millionwomen.com.au/"><span style="font-family: Arial, Helvetica, sans-serif;">http://www.1millionwomen.com.au/</span></a><span style="font-family: Arial, Helvetica, sans-serif;"> has made me think so much more about my actions and their impact on the environment. 1 Million Women is a campaign committed to "<em>protecting our climate, our communities and our future, leading change for the better." </em>Everyone who joins commits to a personal goal of cutting 1 tonne of CO2 from their daily lives within a year of joining the campaign. </span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">That sounds quite daunting but they provide a comprehensive list of things you can do and then make it easy to chart your progress. A simple thing like switching off all your appliances at the power point when they are not in use can save a whopping 120kg of CO2 per year! 120 kg with practically no effort at all - it's not as hard as we think it is. </span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">The campaign is after one million members and at present they are just shy of 25,000 members so obviously it has a big job ahead. We can help by first of all joining, and then spreading the word. Post the link on your blog/facebook page, wherever. Even if we only commit to a few of the actions, it is still making a difference no matter how small and all we've got to lose is some of that mouldering landfill.</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">Now I know you might think it could be tricky, tying in a recipe to lots of talk about landfill but fear not - there is a connection. Cleaning out my pantry recently I found an opened packet of polenta with only a few weeks to go before it's expiry date. The following recipe was printed on the back, they sounded pretty tasty and I happened to have all of the ingredients so I made them. I prefer the word biscuit to cookie but it's not my recipe. It makes no difference to the taste.</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">Polenta Cookies (recipe from Sostanza Polenta </span><a href="http://www.sostanza.com.au/"><span style="font-family: Arial, Helvetica, sans-serif;">http://www.sostanza.com.au/</span></a><span style="font-family: Arial, Helvetica, sans-serif;">)</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHhetbvZNePeIKFitH9V4TyrL92BxonAcc4Btw_W4PMMsVnHkcSH_NYH6FeaatziPl2JsANK9CpMk8II4oQMPvgNT9mfds5CMwwbBe0KXF8x6Jz0yYED4xOtYSpkedR6_42zj-F8Aq9Ig/s1600/P5110103.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" rw="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHhetbvZNePeIKFitH9V4TyrL92BxonAcc4Btw_W4PMMsVnHkcSH_NYH6FeaatziPl2JsANK9CpMk8II4oQMPvgNT9mfds5CMwwbBe0KXF8x6Jz0yYED4xOtYSpkedR6_42zj-F8Aq9Ig/s320/P5110103.JPG" /></span></a></div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGQPtN09iyfZoIUmdfBSfI9m9SJMznmq0En72FltNPQrUtLRYRuR1ReYcfHgkrUCYrpTBzG9rmZm93YcIqLWYbtd6UQCUuxxMykOSOE3BIXFglMC-_9bs5O0bCQ6-yUOblB3uN6H7PXT8/s1600/P5110104.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="240px" rw="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGQPtN09iyfZoIUmdfBSfI9m9SJMznmq0En72FltNPQrUtLRYRuR1ReYcfHgkrUCYrpTBzG9rmZm93YcIqLWYbtd6UQCUuxxMykOSOE3BIXFglMC-_9bs5O0bCQ6-yUOblB3uN6H7PXT8/s320/P5110104.JPG" width="320px" /></span></a></div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCkNWH-FwrKY8zysY5nObyZVNgRP6RifO0ezD5royAWj0QpIznMhvAqHA_RcyFyzOp7l8haeOo27Su39vofq2KTel_md2EtqLikAWMXIFQvqN72mk5ZNzX_n1yY6VppEF7KQX8cz9ekaQ/s1600/P5110108.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="320px" rw="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCkNWH-FwrKY8zysY5nObyZVNgRP6RifO0ezD5royAWj0QpIznMhvAqHA_RcyFyzOp7l8haeOo27Su39vofq2KTel_md2EtqLikAWMXIFQvqN72mk5ZNzX_n1yY6VppEF7KQX8cz9ekaQ/s320/P5110108.JPG" width="240px" /></span></a></div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">Ingredients:</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">1 cup butter</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">1½ cups sugar</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">2 eggs</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">1 tspn lemon extract</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">½ cup raisins, chopped</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">3 cups plain flour</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">1 tspn baking powder</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">1 tspn nutmeg</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">½ tspn salt</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">1 cup Sostanza Polenta</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">Method</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">Cream butter. Add sugar, eggs and lemon extract, mixing well. Mix raisins with ½ cup flour. Add to mixture. Sift remaining flour with the other dry ingredients. Add to the butter mixture and combine well. Drop teaspoon-size dollops of the mixture onto a greased baking tray and flatten with a fork. Bake for approximately 10 - 12 minutes in a pre-heated moderate oven.</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">Although it's tedious I cut the raisins into quarters with scissors. Try and delegate that job to anybody that's walking past and tell them it's therapeutic. The second time I made them I got a bit cocky and put them in the processor and they turned into raisin paste. It totally altered the taste of the biscuits and not for the better. I have also used grated lemon rind in place of the lemon extract and once I tried a teaspoon of limoncello which was delicious. I didn't use the lemon extract only because I didn't have any.</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">Watch the oven temperature, if it's a little bit too hot they tend to go crisp rather than a softer, crumblier biscuit which is nicer. I think the ideal temperature is about 160. </span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">These biscuits are what I like to classify as grown up biscuits as they are not too sweet and the lemon and nutmeg give them a beautiful subtlety. Kids still like them but if they don't then you are at an advantage because it means all the more for you. Unfortunately my kids love them so I can't tell you how well they keep, I would imagine a week at least. </span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">However long it takes you to get through them, I can guarantee you they won't end up in landfill - and that's a good thing. You see, you didn't think it would be that easy did you - doing your bit for the planet, one biscuit at a time!</span></div>Redhttp://www.blogger.com/profile/01697789460760626179noreply@blogger.com1tag:blogger.com,1999:blog-1087428346097399628.post-27563684271936935472010-04-26T14:59:00.003+10:002011-05-31T19:03:05.453+10:00Worlds Best Taco (Beans do not mean Cuisine in Mexican)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzRnhgEe-CgFvX2EzqUTmczDe6rayBRH4_kYLOFuX9p5qMhwAZkeDhaT2qFiSaYktDep9KjKfw5LnqkMg-q2UHv3ysXhQFMJY-VRFbct-5kHdYybJhadGjPmHzNJU83D2giXP3IHOpDak/s1600/P4140091.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzRnhgEe-CgFvX2EzqUTmczDe6rayBRH4_kYLOFuX9p5qMhwAZkeDhaT2qFiSaYktDep9KjKfw5LnqkMg-q2UHv3ysXhQFMJY-VRFbct-5kHdYybJhadGjPmHzNJU83D2giXP3IHOpDak/s320/P4140091.JPG" tt="true" /></a></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">I am at the Queen Victoria Market and walk by a young Mexican girl wearing a fancy sombrero with glittery bits, shouting TAC - OOOOOOH, come and get the world's best TAC-OOOOOOOOH as if she is a ring announcer with the WWE. Aside from her vocal skills it is hard to resist the aroma emanating from the tent she is spruiking so of course I buy one. Sceptical of course. But I am wrong and she is right, this is the WORLDS BEST TACO. I could eat a stackful of these things. You know when something is just so good you just can't believe it. And it only cost THREE DOLLARS. How good is that.</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">I was about fifteen when I first ate Mexican food. No that's not right, I was fifteen when I first ate in a Mexican restaurant. I didn't know then but I do know now, that the two don't have that much in common. Least not outside Mexico. The only things I remember about that meal are the flan, and being stuck in confusion outside the loos because my sister and I didnt know if we were senors or senorinas. Luckily the waitress, (who was also our brother's girlfriend), kindly came to our rescue without making us feel like country yokels - (which is what we were), thanks Lee!</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"></span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">I can now find my way to the loo in at least ten different languages and I now know that wearing a sombrero doesn't necessarily mean you are Mexican and you should be cooking Mexican food. Mexican food is tasty and spicy and complex and basic and fresh and moreish and SOOOOOOOOOOO delicious. It does not just taste like beans and corn chips which is what some of those Mexican restuarants would have us believe. </span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">The taco I ate at the market bore no resemblance to anything I have ever been served in those franchised Mexican restaurants whose name I won't mention. It was a soft tortilla with diced, marinated meat that was quickly cooked and served on the warmed tortilla with onion and coriander. That's it. The bright red sauce is hot sauce, the other one is mild. The hot sauce made my eyes water and my lips burn, it was delicious. </span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">If you are in Melbourne you can buy essential Mexican ingredients at </span><a href="http://casaibericadeli.com.au/"><span style="font-family: Arial, Helvetica, sans-serif;">http://casaibericadeli.com.au/</span></a><span style="font-family: Arial, Helvetica, sans-serif;"> which is in Johnston St. Fitzroy. There are many websites with Mexican recipes but I like this one </span><a href="http://www.mexgrocer.com/mexican-recipes.html"><span style="font-family: Arial, Helvetica, sans-serif;">http://www.mexgrocer.com/mexican-recipes.html</span></a><span style="font-family: Arial, Helvetica, sans-serif;">. where you are bound to find something you like. I ate my WBT at the Queen Victoria Market at the La Plaza de Mercado festival last Sunday (18/4) which I think only happens once a year (oh please let me be wrong). I will put up the date when I know. I will be back there next year for another fix of Tacos and to listen to the World's Best Taco Spruiker - providing the WWE don't find her first. </span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">Adios y Cocina Feliz</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div>Redhttp://www.blogger.com/profile/01697789460760626179noreply@blogger.com1tag:blogger.com,1999:blog-1087428346097399628.post-50152816219958776042010-01-11T16:46:00.005+11:002011-05-31T15:40:05.253+10:00Green Jelly Dreaming and Holiday Cooking<div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">When I was about five years old, my family went on a weeks holiday to the Bethany Guest House in Healesville. The photos show it was fairly basic accommodation, but at the time we thought it was fantastic. </span><br />
<br />
</div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">My memories of that holiday are pretty much limited to the stiff, green jelly they served every night in the dining room and my brother dressed up as a tree for the fancy dress party. I have no memory of what I wore. I think my brother won a prize but I could have imagined that. He was an excellent looking tree. I do remember that we had a good holiday. </span><br />
<br />
</div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">My Mum has had better holidays since then, but for years that was one of her favourites. Why? Well besides the fact there were about a hundred other kids there to keep the six of us out of her hair, the main reason was because she didn't have to cook! Can you imagine - a week off from cooking for eight people every day, it must have been heaven. She probably had enough time to read a book, or talk to my Dad or even DO NOTHING (oh frabjous, unheard of luxury). Do you think she cared that the jelly was too stiff? Me neither.</span><br />
<br />
</div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">That's what holidays should be about - as little work as possible. But unless you're lucky enough to have your own Bethany equivalent, somebody will still have to cook and if you have to cook you want something that's easy to make, tastes good and preferably doesn't heat up the kitchen too much. I know that sounds a lot to ask but just because you're not working doesn't mean your food can take a holiday with you. </span><br />
<br />
</div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">Anyway, that's how I came up with the idea for this salad. It ticks all of those boxes plus it's moderately good for you, just don't read the fat content on the haloumi packet and you will believe that. It's enjoyed by all ages and suitable for vegetarians. It has so many attributes it could almost write its own CV. It tastes really good.</span><br />
<br />
</div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">I have named it the Bethany Bounty Salad. A stupid name I know as it contains no green jelly and it would never have been found in the dining room of an Australian guest house of that era. It's my tribute to a happy memory. Go ahead and make it and create your own holiday memories (tree costume optional).</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"></span> </div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">Bethany Bounty Salad</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">3 (180g) packets of Haloumi Cheese</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">1-2 baby cos lettuce</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">6 potatoes, diced (peeled if needed but less work if you buy the already scrubbed ones)</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">1 clove garlic, crushed</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">1 punnet cherry tomatoes halved</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">Chopped herbs, whatever you have. I used parsley and basil.</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">Olive oil, salt and pepper</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">Dressing</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">If you have your own favourite dressing use that. I used the juice of half a lemon to about 3 tablespoons of olive oil. Seasoned with salt, pepper and about a quarter teaspoon of dijon mustard. Mix and season accordingly. Add more lemon or seasoning as required.</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">Wash and dry the lettuce and layer on a large platter or bowl. Put the potatoes in a microwave proof bowl with the crushed garlic, some salt and one teaspoon of olive oil. Cover with plastic wrap and microwave on high for about 8-9 minutes. Check with a fork to see if they are tender. When they are cooked, scatter them over the lettuce along with the halved cherry tomatoes.</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">Cut the haloumi any way you prefer and pat dry with paper towels. I cut each block into four and then halved each block widthways so that I ended up with 24 squares. Heat a large frypan on medium and add some olive oil. You don't need a lot, just enough to cover the bottom of the pan and stop the cheese from sticking. Fry cheese until golden on both sides. </span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">Remove cheese from pan and place on top of other ingredients. Pour dressing over and scatter herbs on top. I usually add olives to this dish but didn't have any this time. It is good with or without. I have also added cooked spears of asparagus. Add whatever you like - remember it's supposed to be working for you.</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">The amounts given in this recipe fed five people, including two teenagers so you may need to adjust the amounts to fit your own circumstances.</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">Follow with green jelly and icecream.</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span style="clear: right; cssfloat: right; float: right; font-family: Arial, Helvetica, sans-serif; margin-bottom: 1em; margin-left: 1em;"></span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqtyVqv3ar01EWoN-QnVxaYq8FUpfeBZmx9UbDUOIujaeb51651MQXhUJcriDnyt0xAKC7t_AtoST20hGYIv7EWbfYtVz4R36vpCx9OBAAPxl-xTyZ_b_h9_aZ2R9JEgKDTVPQGL5BdZo/s1600/P1010085.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400px" ps="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqtyVqv3ar01EWoN-QnVxaYq8FUpfeBZmx9UbDUOIujaeb51651MQXhUJcriDnyt0xAKC7t_AtoST20hGYIv7EWbfYtVz4R36vpCx9OBAAPxl-xTyZ_b_h9_aZ2R9JEgKDTVPQGL5BdZo/s400/P1010085.JPG" width="300px" /></a></div>Redhttp://www.blogger.com/profile/01697789460760626179noreply@blogger.com0tag:blogger.com,1999:blog-1087428346097399628.post-36720652556407481802010-01-06T16:29:00.002+11:002011-05-31T15:50:38.025+10:00Get Breakfast or Get Cranky (How to make Sunshine On Toast)<div class="separator" style="clear: both; text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">I love breakfast, I eat it every day. When someone tells me they never eat breakfast I get a bit distressed. I go a bit swoony and imagine how I'd be if <em>I</em> did that - went without. </span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">I'd be light headed for a start, and cranky - definitely dangerously cranky. I have been known to snarl if I've had to wait too long. Concentration - forget it. Who can concentrate when there is NOTHING in your stomach and it's at least eight hours since you last ate.</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: left;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"></span></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghLCVqIN0opa0t9YLYlkg1-vXRwcx_RtTJhae72r-sGMkPf00Hc6jkOc9XSKOKlXIK3pa67KGToIZF-ZPXBufMoSwyfjSCGT_hb6UAhjgtmD9mTyRGBFFzBqTkHreIORdijUIme021KvM/s1600-h/PC280037.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"></span></a><span style="font-family: Arial, Helvetica, sans-serif;">Bono could knock on my front door and I'd probably ask him if he had my toast. I just can't think straight without it, it's a survival thing. I have to eat in the morning and I will happily eat the same thing every weekday morning, I don't bat an eyelid at the monotony of it - muesli, toast, tea. Muesli, toast, tea, muesli, toast tea, muesli, toast, tea - you get my drift. Sometimes I vary what I put on my toast but there is always one slice sweet, one slice savoury and I cut each slice in half and then eat savoury, sweet, savoury, sweet. Sounds obsessive I know. </span></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">I couldn't eat the same thing for dinner every night if you paid me but it is not an issue for breakfast - in fact it would be an issue if I <em>didn't </em>have those things, they are part of my morning ritual as I prepare for my work day. A creature of habit. </span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: left;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">Weekends are a different story. I'm up for anything, especially if someone else is cooking, and whilst I can easily scoff a stack of syrup soaked pancakes occasionally I am really a savoury girl at heart. Good thing Mr PMG is now qualified to take my pulse and administer morning sustenance as required. </span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: left;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">On the occasions when I haven't bared my teeth and raided the cupboards before he rises, this is a dish that he likes to prepare in order to quell the snarling, irrational me, rampaging around the kitchen. He calls this dish Sunshine on Toast because he likes that name and when I am starving I am not going to argue - that just delays the food getting on the plate. If you don't like the name just call it breakfast.</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"></span></div><div align="left" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"></span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">Sunshine on Toast</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">Turkish Bread</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">Tzatziki</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">Fresh Tomatoes</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">Basil</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">Olive Oil</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">Salt and Pepper</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"></span></div><div align="left" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">Chop some nice red tomatoes and put them in a hot pan with some olive oil. You want to hear a sizzle as they hit the pan, it makes no difference to the taste it just sounds good. Cook them to the degree that you like (this is sometimes a little bone of contention between Mr PMG and me but as I said when I'm hungry and he's cooking I generally like to keep arguing to a minimum.) While these are cooking, slice the Turkish bread and grill either in the oven or on a grill pan, you want it to be golden. </span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">When tomatoes are done, add salt, pepper and a splash of balsamic vinegar, stir and turn off the heat. When bread is cooked, put a piece on each plate and spread with tzatziki. Be generous. Top with tomatoes and basil. Serve. Soothe any savage beasts. Enjoy.</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: left;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYGpd3FE9H1RMkKy5sIB4sa-bW4QlPw9WBgnUbsPVTsw99sXO3Mwq0js00_seE5Ug0M6vS8gD_EDDOCc-J-2S_O6IGKxcSlXWIYIy4lnwc7o5610s_88fyaR_zi3aLmyk4kUKdoLhGvtU/s1600/PC280037.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="297px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYGpd3FE9H1RMkKy5sIB4sa-bW4QlPw9WBgnUbsPVTsw99sXO3Mwq0js00_seE5Ug0M6vS8gD_EDDOCc-J-2S_O6IGKxcSlXWIYIy4lnwc7o5610s_88fyaR_zi3aLmyk4kUKdoLhGvtU/s320/PC280037.JPG" t8="true" width="320px" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJG3oeiW93IfqM-dsVOUl0DZO4xIt9Ysh944gxiyK2XAuoQOqUA2QDqL4e0blGDxwkZTB4x4AB4JqK3pl6kYF36FsElp9CTpizGt9LfUqEWBanDefDfQzmXGqiNtzgXbi4herUeGsPvcM/s1600-h/PC280036.JPG" imageanchor="1" style="cssfloat: right; margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"></span></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp7j8hQYM6vx7-aHENOB9U-2Yn4Z9i8QQc9CNuSvYRE8528n_Y8G7miAkN0lRuhE5o8JGyE6OnRX5RtwywTEi6gEg0AGjK8jAUvvzAWqLi85jmSuTY1m97nnlegjazM_u9forBPg1a75U/s1600-h/PC280029.JPG" imageanchor="1" style="cssfloat: left; margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"></span></a><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><span style="clear: right; cssfloat: right; float: right; font-family: Arial, Helvetica, sans-serif; margin-bottom: 1em; margin-left: 1em;"></span></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin-left: 1em; margin-right: 1em; text-align: left;"></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div>Redhttp://www.blogger.com/profile/01697789460760626179noreply@blogger.com0tag:blogger.com,1999:blog-1087428346097399628.post-41493498957278565242010-01-03T14:04:00.002+11:002011-05-31T15:55:57.030+10:00Jam Dougnuts and African Food - PMG loves the Queen Vic Market<div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgycdpRolJSubYbARE7oGtgRfsZOrSvGmPHaSKIn9UuiUkJVZDfF74OuVlLH1UoCX8zPnJAXs4QzxaaSNtbAkR1TtSzUn9mmNSk9zDO5Vn6ygtK-hi5iyPmDO0QRVkzZlXBM3vo8lNAfJA/s1600-h/PC300076.JPG"><img alt="" border="0" height="240px" id="BLOGGER_PHOTO_ID_5422369936708667554" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgycdpRolJSubYbARE7oGtgRfsZOrSvGmPHaSKIn9UuiUkJVZDfF74OuVlLH1UoCX8zPnJAXs4QzxaaSNtbAkR1TtSzUn9mmNSk9zDO5Vn6ygtK-hi5iyPmDO0QRVkzZlXBM3vo8lNAfJA/s400/PC300076.JPG" style="display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" width="320px" /></a><span style="font-family: "Trebuchet MS", sans-serif;"> </span><span style="font-family: Arial, Helvetica, sans-serif;">I live in Melbourne, Victoria, Australia. I love my city. I love it for lots of reasons but I'll start with just two of them - </span><a href="http://www.qvm.com.au/"><span style="font-family: Arial, Helvetica, sans-serif;">The Queen Victoria Market </span></a><span style="font-family: Arial, Helvetica, sans-serif;">and jam doughnuts. The fact that you can buy the doughnuts at the market makes the whole deal even better. And once you bite into the golden, chewy, sugar drenched dough and feel the lava like strawberry jam blister your lip you will be smitten - guraranteed. And you will agree with me that these are the best jam doughnuts IN THE WORLD!</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">Feel free to argue but my mind is made up, and has been for a very long time. Besides, I'm sure there are lots of jam doughnuts out there but none of them would be made in such a great looking van. I'm convinced that the van adds something to the flavour, I wish they made mini replicas of them. It's such a familiar, comforting sight every time I go to the market and always makes me feel good, even when I'm in a long queue and praying that the doughnuts won't disappear before it's my turn at the window. When this happens, (and it will unless you are always up with the larks), you will actually elicit genuine sighs of sympathy from fellow Doughnut Van Fans when you regale them with your sad tale.</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">For those of you who don't consider doughnuts to be real food I did buy some other goodies, including these beautiful chillies for $2.00 the lot. Their shine and colour conned me even though I'm not quite sure what I'm going to do with them. I'm thinking of some type of sauce. Any ideas?</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"></span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"><img alt="" border="0" height="143px" id="BLOGGER_PHOTO_ID_5422369522619526930" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVv5uWzl5UtuWOhyphenhyphenrZUljpjG8-d5m5jXR3YZpahOB6eFcI4g1EB-8Kc7QdCn8p1QzoRpyaccuDMFqNkkkm6ZVv6_dmV3AlGEEROzd2TXkQUe3Xeffl4Yw2ucpIFsYXJmb_EySK7vo9sDI/s320/PC300081.JPG" style="display: block; height: 143px; margin: 0px auto 10px; text-align: center; width: 146px;" width="146px" />I also found some red palm oil, an ingredient I had never heard of until last week and when I did I thought 'where the heck could you buy that?' What a dummy - finding an ingredient in Melbourne is pretty much as easy as pointing your nose in the right direction. In this case I practically fell over it.</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">Anyway, I'm getting ahead of myself. Mr PMG gave me Maeve O'Mara's </span><a href="http://www.sbs.com.au/foodsafari"><span style="font-family: Arial, Helvetica, sans-serif;">Food Safari </span></a><span style="font-family: Arial, Helvetica, sans-serif;">Cookbook for Christmas. Oh my - within a few pages I was itching to get cooking. If you find your cooking is a bit jaded or you're in a bit of a creative rut then this is the book for you - it will really fire your imagination. With recipes from thirty four different countries it really is like a bit of a treasure chest and every time I look through it I'm constantly trying to put the different flavours together in my head, wondering what a completed dish tastes like. It's inspiring.</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">Countries are listed alphabetically so the book begins with recipes from Africa, a cuisine that I knew nothing about. Along with some herbs and spices, Red Palm Fruit Oil is listed as an essential flavouring which is how I recognised it when I saw it in a little shop called </span><a href="http://www.tribaltastes.com.au/"><span style="font-family: Arial, Helvetica, sans-serif;">Tribal Tastes</span></a><span style="font-family: Arial, Helvetica, sans-serif;">, situated in the food hall at the market. </span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">The very friendly and knowledgeable owner, (whose name I am sorry I didn't get), gave me lots more information about the palm oil and told me that her husband featured on the Food Safari series, contributing the recipe of Jollof Rice. How serendipitous was that! I bought a bottle of the oil for $15 and am planning to make the Jollof Rice soon, it sounds delicious. It's a dish from Senegal, containing fish, rice and vegetables with a chilli, tomato and capsicum sauce - maybe that's what I can do with those chillies. </span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">If you don't have the Food Safari Cookbook, you can find the recipe on both the SBS and Tribal Tastes websites. Tribal Tastes also has an online shop if you want to make it and can't get to their shop. </span><br />
</div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"></span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">All this talk and still no dinner. I bought some fresh flake fillets (say that quickly) and capsicum, zucchini and potatoes. I might just flour the flake and fry it (I know, too many effs) and then cook the capsicum, potatoes and zucchini but I don't want them all mushy so I might cook them separately and then sort of stew them together with some wine and olive oil. And hope that works.</span><br />
</div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"></span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">From the food hall I also found these great little herb and garlic dinner rolls which were priced by the kilo, something I have never seen before. For $3 (half kilo), I got ten rolls - good deal. </span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">I guess with all those types of flavours we're probably looking at a bit of an Italian inspired dinner, something that nobody could complain about that's for sure.</span><br />
</div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">I am now officially starving. Something about the words fish and fry in the same sentence. That and the fact that it's been several hours since I ate an undisclosed quantity of my favourite jam doughnuts. Fan that I am of their many restorative and recuperative powers, one of their limitations is that they do not ever qualify as dinner - but only because they've shut up shop by </span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">three!</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"></span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"></span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<div><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<div><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<div></div></div></div>Redhttp://www.blogger.com/profile/01697789460760626179noreply@blogger.com0tag:blogger.com,1999:blog-1087428346097399628.post-86008556989511091092010-01-01T23:04:00.002+11:002011-05-31T15:57:40.072+10:00Jolly Green Trifle at Hogmanay<div align="left"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizplWZk5RIh9MX9CUe1weaSSFueXED2hWDVoUZUsyNEmRvHK6yluz19Ss5x5nBIRfQyAmTT2lAKwTVRMDMXFyHAnO71ndali1JRDtsHefge4snJSS3bGtseHUCGP-3XyE7aK91_TurSBM/s1600-h/PC270451.JPG"><img alt="" border="0" height="240px" id="BLOGGER_PHOTO_ID_5421746682366873266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizplWZk5RIh9MX9CUe1weaSSFueXED2hWDVoUZUsyNEmRvHK6yluz19Ss5x5nBIRfQyAmTT2lAKwTVRMDMXFyHAnO71ndali1JRDtsHefge4snJSS3bGtseHUCGP-3XyE7aK91_TurSBM/s320/PC270451.JPG" style="display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" width="320px" /></a></div><div align="center"><br />
</div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">Despite my blind and misguided optimism I didn’t end the New Year with the perfect haircut, more money in the bank or a nicely organised fridge. What I did have was a home hair colour job that made my hair freakishly shiny (picture a more mature Miss Chrissy doll), a knocked out household after a stomach bug bit every one of us, and a great view of the spectacular lightning display from Mother Nature as she successfully and oh so easily outdid the City of Melbourne’s not unimpressive fireworks display. As my friend Jonathan would say - 'a lay down misere.’ And how! </span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">We always have dinner with friends on NYE. Naturally what we eat is an important part of the proceedings and usually thought about as soon as Boxing Day is over, (who can do anything on Boxing Day?). </span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">This year we had fish and chips. From the chip shop. I know what you’re thinking – but who wants to cook when it’s been a muggy, moisture sapping, killer summer day in Melbourne and your kitchen is the same temperature as your backyard. Not me, not our friends and obviously not the three hundred other people crammed into the chip shop. </span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">Anyway, the food isn’t ever the point of it - we wanted to get together, we didn’t want to fuss and fish and chips fit the bill. I liked it - a lot. The fish and chips weren’t great but I didn’t care because I didn’t have to do anything. Well I did make a salad, and I did use real plates because this year we have a dishwasher. And our friend Miss BB did make a trifle (pictured) – complete with green sprinkles - a tribute to the stomach bug that knocked us all out! So I guess we did do something. </span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">Mr C freaked us all out by sneaking out and ringing the doorbell just after midnight. Mr PMG is a Scotsman so Mr C came </span><a href="http://en.wikipedia.org/wiki/First-Foot"><span style="font-family: Arial, Helvetica, sans-serif;">first footing </span></a><span style="font-family: Arial, Helvetica, sans-serif;">, greeting him with silver coins, a glass of whisky and a printed picture of a lump of coal because let's face it, the real thing is hard to come by in suburban Melbourne. Mr PMG was chuffed.</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">The Scots refer to New Years Eve as </span><a href="http://en.wikipedia.org/wiki/Hogmanay"><span style="font-family: Arial, Helvetica, sans-serif;">Hogmanay</span></a><span style="font-family: Arial, Helvetica, sans-serif;"> for reasons unknown to me or any Scottish people I've ever asked. Traditional food includes Clootie Dumpling which is boiled in a cloth (clootie) and served in gob-stopper size portions. Good thing we didn't have it after the fish and chips - not that I think trifle qualifies as a health food.</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"></span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">So besides the weird hair the year ended on a good note. Stomach bug went, cool change arrived, and my hairdresser reopens on Monday. The storm blew 2009 out to sea and the new year came in fresh and full of hope. </span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"></span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">I'd love to hear about what you ate on New Year's Eve, whether it's a five star stunner, a dodgy kebab on the way home from the pub or a pizza with a friend. I might steal your ideas for my next years celebrations. Then again maybe not the kebab - I'm not doing that stomach bug thing ever again.</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"></span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">Happy New Year. </span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"></span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div align="center"></div>Redhttp://www.blogger.com/profile/01697789460760626179noreply@blogger.com0