Monday, December 15, 2008
1 red onion
1 small zucchini
3 small carrots
5 sausages (we had some lovely lamb, mint and leek ones)
Chop all the vegetables quite small and arrange in a baking dish. Drizzle with olive oil and season generously. Bake at 200 C for 15 minutes. Remove from oven, rest the sausages on top of the veggies, and cook for another 20 minutes. The time may vary based on the sort of sausages, and how thick they are. Turn the sausages after 10 minutes if they're looking very brown on top.
Tuesday, December 02, 2008
2 tbs peanut oil
1 tsp sesame oil
1 red chilli, finely diced
1 medium onion, finely chopped
1 carrot, peeled, diced
2 Cups shredded cabbage
200g beef or pork mince
1 cup bean sprouts
1 tsp sweet chilli sauce
2 tbs tomato sauce (ketchup)
2 tbs kecap manis
3 cups cooked jasmine rice
1/2 cup diagonally sliced shallots
2 tbs chopped fresh coriander, plus extra coriander leaves to serve
Heat the peanut oil and the sesame oil in a wok. Add the chilli, onion and carrot and cook over medium heat for 1-2 minutes until just softened but not coloured. Add the beef and cabbage and cook until the meat has browned. Add the bean sprouts, chilli, tomato and soy sauce and the rice and cook for a further minute, stirring to ensure everything is well combined. Turn off heat and cover the wok partially with a lid while you cook the eggs.
Fry the eggs in another pan.
Stir the shallots and coriander into the rice, then spoon into serving bowls. Top with an egg and extra coriander and serve with extra chilli and soy sauce.
Monday, December 01, 2008
Hence the list:
Poached eggs and salad
Fish and salad
Satay meat balls, rice and (you guessed it) Asian coleslaw
Welcome to summer!
Saturday, November 29, 2008
MuffinsRyan's Cappuccino Date Muffins
Green Tea Muffins
Chilli Chocolate Muffins
Sesame Date Muffins
DessertsThe Best Chocolate Pudding Recipe
Pasta & Risotto
Chorizo Silverbeet Pasta
Macaroni and Cheese
Best Ever Pizza-base recipe
Tuesday, November 25, 2008
1/4 red cabbage or wombok, shredded
2 cups bean sprouts
2 carrots, sliced into matchsticks
1/2 Lebanese cucumber, sliced into matchsticks
1 small red chilli, diced finely
3 Tbs sesame seeds, toasted
2 Tbs sweet chilli sauce
1 Tbs lime juice
1 tsp fish sauce (optional)
Toss together all the ingredients. Whisk together the dressing ingredients in a small bowl, then pour over the salad. Add fresh coriander if you have some. Enjoy with a clear conscience!
Monday, November 24, 2008
We are going to have Nasi Goreng tonight. I've been trying to recreate a version I had back in Perth - nothing's lived up to it since. I've also cooked a big batch of chili con carne - that can turn into at least six different meals later this week, when I'm too busy to cook.
So here's the menu plan:
Chili con carne on baked potatoes
Chunky bean salad
Fish with salad and green beans.
Monday, November 17, 2008
Lamb chops with Asian coleslaw
Poached eggs and salad
Chicken curry and brown rice
Grilled Fish, salad and green beans
Broad bean risotto (this one was inspired the Kitchen Playground)
Sunday, November 16, 2008
My work clothes are getting tight.
But that's not the point. The point is that there's lots of yummy, cheapish places to eat in Canberra, if you know where to look. Here's a few of the places we've eaten lately. Let me know if you've got any favourites to add!
Turkish Delight, Belconnen. I found this place through my bellydance teacher. Every few months they do a $30 banquet plus a bellydance show. And the dinner is wonderful.
Dickson Noodle House, Dickson. There are a few contenders for best laksa in Canberra, and this seems to be a popular choice. More soup and noodles than you can slurp for less than $20.
Griffith Vietnamese, Griffith. One of our friends eats here at least once a week, and it always seems to be crazy busy. We like the tofu-sticks as an entry.
Cafe Essen, Civic. I still don't know how this place functions with such a tiny kitchen. All the breakfasts are great value by virtue of their enormous size. Ryan loves their chai, too.
PJ O'Reilly's, Civic. Simple, no-frills pub grub. Cheap steak, a choice of three sorts of fish and chips.
Bon Apetite : )
Saturday, October 18, 2008
Baking bread is also scary because it feels like a huge investment in time. Weighing, mixing, rising, kneading. Especially kneading.
So I've been working up to a real loaf of bread. I started with tortillas, but that was mostly accident. Do you have a mental inventory of your freezer? You know, a rough idea of what's in there behind the frozen peas...
I thought there was flat bread in the freezer, but there wasn't! And it was 6.30 on Monday night and I really wanted burritos for dinner. How hard could tortillas be?
I used a recipe from Hillbilly Housewife, and it was dead easy. The only issue was cross-cultural - would polenta do instead of cornmeal? I don't know how authentic the result was, but it certainly tasted great.
Exhibit One:My courage bolstered, it was time to find a yeast recipe. Jules at Domestic Goddess in Training posted this recipe for perfect pita, and it was just the thing. There was yeast involved, but no rising time. If I'd pulled them out of the oven two minutes earlier, they may have been perfect. As it was, they were a bit crispy on the bottom. But watching them puff in the oven was awesome!
Exhibit Two:The next week, I saw these awesome Garlic Cheese Twists by Peabody. Garlic, cheese, yeast and a romantic back story, all in one. How could I resist? Ryan came home while I was busy twisting. He asked what we were having for dinner, and I didn't have an answer. But there would be garlic cheese twists!
Oh, hang on, I forgot to take a picture of these. You'll just have to believe that they looked as good as the original.
So now I am on the look out for a simple loaf recipe. I'm happy to knead, but I need to work the rising time around work and dance classes and stuff. Any suggestions gratefully recieved!
Wednesday, October 15, 2008
If money is tight, being able to cook can stretch your dollar much, much further. Hillbilly Housewife knows this. I made her corn tortillas for less than half of what it costs to buy a packet. She has an emergency menu and a lot of advice for feeding a family in hard times. Sophie Gray, the Destitute Gourmet, also knows this - her cookbooks are beautiful exercises in frugal, healthful abundance.
But still, there are people who won't have the resources to feed themselves this evening. I'm sure we've all seen pictures of fights over bags of rice in refugee camps, in far flung corners of the world. I think for today, Blog Action Day, we should look closer to home.
Do you know of a soup kitchen in your area? How about a food bank, or somewhere that hands out food parcels?
I challenge you to find a charity in your area that helps feed people. I'm sure there will be more than one. Find one that aligns with your values, or that you believe does good work, and see if you can help. Donations are always great, but why not volunteer? You are reading this blog, so I know you are already interested in food. Why not help share it? We could change the world, starting with our own neighbours.
Here's some of the groups here in Canberra that provide food to those who need it:I am proud to be part of Blog Action Day. If you're helping share food and fight poverty in Canberra, please let us know in the comments.
Monday, October 13, 2008
This weeks' menus are brought to you by the thunder outside my door. My to-do list for this afternoon went like this:
- bring in laundry from the washing line
- go for a really long walk
- wash dishes
- make dinner
The weather has put a stop to the first two items! So here's the week's menus. Nothing very exciting:
Chicken and white bean salad
Home made pizza
Moroccan Chickpea Cous Cous Salad
Lamb chops, green beans and mashed potatoes
Jacket potatoes with more beans.
Tuesday, September 23, 2008
Toad in the Hole
Spinach and Mushroom Quiche
Lamb Chops, Sweet Potato Mash and Green Beans
Thai Beef Salad
Monday, September 15, 2008
For the rest of the week:
Fijian Lentil Soup
Curry Night with pita bread (I figure I should keep going on the bread making while it's working)
Sausages with green beans and chickpeas
Wednesday, September 10, 2008
I thought it would be a nice addition to the Savoury Pies event hosted by Ivy.
Individual Fish Pies
2 fillets of King George Whiting (or any firm white fish), chopped
1 Cup Frozen peas, defrosted
1 Cup broccoli shoots, finely chopped
1/2 Cup spinach, chopped
1 tsp dried dill
juice of half a lemon
2 Tbs softened butter
2 Tbs plain flour
1 1/2 Cups milk
1 sheet frozen pastry
Leave the pastry out to soften. Divide the fish, vegetables, dill and lemon juice between four individual ramekins. Doesn't it look healthy already?
Season with pepper. Melt the butter in a small saucepan. When its bubbling, add the flour and stir until it starts to brown. Then gradually add the milk and whisk over a low heat until you have a thickened white sauce (slightly more thickened than just-coats-the-edge-of-a-spoon). Pour the sauce over the fish and vegetables. Top each pie with pastry, trimming the edges and poking with a knife to make some air holes.
Bake at 180 degrees Celsius, or until the pastry is browned and puffed.
Try to take a picture before your husband eats the lot!
Monday, September 08, 2008
Baked eggs with hollandaise sauce
Carolina Crockpot Barbecue (I promise to explain this later in the week)
Baked Potatoes with Chili con carne
Fish parcels with celeriac mash
Dinner out with Angela.
For HHDD #22, I wanted to try something a little different. This morning I made apple pancakes for the first time. I was really impressed! Wholemeal Apple Pancakes
1/2 cup plain flour
1/2 cup plain wholemeal flour
1 1/2 tsp baking powder, sifted
3 Tbsp caster sugar
1 cup (375 ml) milk
75 g butter, melted
pinch of salt
One apple, cored and grated.
Mix together the dry ingredients, add the rest, add the milk, eggs and butter and whisk until smooth. You may have to add more milk to get a pouring consistency. Stir in the grated apple. Melt some butter in a frying pan over medium heat. Pour 1/2 cups of the mixture into the pan, flipping when bubbles rise to the surface. Serve with maple syrup.
Thursday, September 04, 2008
1 sheet frozen puff pastry
1 chorizo sausage, thinly sliced
2 cups broccoli, finely chopped
3/4 Cup of milk
1/2 Cup grated cheese
Preheat the oven to 180. Leave the puff pastry on the bench to defrost. When it's soft, use the pastry to line a pie dish (or a shallow casserole dish). Put the broccoli in the dish, with the chorizo on top. Sprinkle the cheese over everything. Whisk together the eggs and milk, season to taste (you don't need much salt with the chorizo), then pour into the dish. You may need to press down the filling so it all gets covered. Cook in the oven until set and slightly browned on top.
Tuesday, September 02, 2008
6 Litres is a lot of stock.
I froze a lot. Some got turned into beetroot risotto (Steve at work said 'who did you kill to make that?'). Some got turned into Carrot and Coriander soup. The last bit got made into Spicy Spinach and Chickpea soup. Steve said, 'Oh yuck! You've blended kermit!'
So just in case you want to pack your freezer with nutritious lunches (or gross-out your workmates) I'm posting my recipe for spinach soup. Yummy, healthy and entertaining.
Spicy Spinach Chickpea Soup
1 small onion
3 cloves garlic, crushed
2 chopped green onions
1 tsp whole coriander seeds
1 tsp turmeric
1 tsp cumin seeds
2 tsp chilli flakes
2 Cups vegetable stock
1 can chickpeas, drained and rinsed
2 Cups packed chopped fresh spinach
Fry onions, garlic and coriander in a saucepan, until the onion is translucent. Add the tumeric, cumin and chilli, then half the veggie stock to deglaze the pan. Add the rest of the stock and the spinach, and cook until just wilted. Remove the pan from the heat and use a stick blender to puree the soup. Gently reheat (to much heat will cause it to lose that kermit colour!). Add the chickpeas and stir until heated through.
Monday, September 01, 2008
Chorizo and Broccoli Quiche
Fresh tomato pasta
Happy Monday! Happy September!
Thursday, August 28, 2008
Here are the instructions:
1. Copy this list into your blog or journal, including these instructions.
2. Bold all the items you’ve eaten.
3. Cross out any items that you would never consider eating.
4. Optional extra: Post a comment here linking to your results.
The Very Good Taste Omnivore’s Hundred:
2. Nettle tea
3. Huevos rancheros
4. Steak tartare
6. Black pudding
7. Cheese fondue
10. Baba ghanoush
13. PB&J sandwich (seriously?)
14. Aloo gobi
15. Hot dog from a street cart
17. Black truffle
18. Fruit wine made from something other than grapes
19. Steamed pork buns
20. Pistachio ice cream
21. Heirloom tomatoes
22. Fresh wild berries
23. Foie gras
24. Rice and beans
25. Brawn, or head cheese
26. Raw Scotch Bonnet pepper
27. Dulce de leche
30. Bagna cauda
31. Wasabi peas
32. Clam chowder in a sourdough bowl
33. Salted lassi
35. Root beer float
36. Cognac with a fat cigar
37. Clotted cream tea
38. Vodka jelly/Jell-O
41. Curried goat
42. Whole insects
44. Goat’s milk
45. Malt whisky from a bottle worth £60/$120 or more 46. Fugu
47. Chicken tikka masala
49. Krispy Kreme original glazed doughnut
50. Sea urchin
51. Prickly pear
55. McDonald’s Big Mac Meal
57. Dirty gin martini
58. Beer above 8% ABV
60. Carob chips
66. Frogs’ legs
67. Beignets, churros, elephant ears or funnel cake
69. Fried plantain
70. Chitterlings, or andouillette
72. Caviar and blini
73. Louche absinthe (absinthe, yes, louche? don't know...)
74. Gjetost, or brunost
75. Roadkill (possibly the only thing on the list I would have reservations about)
77. Hostess Fruit Pie
79. Lapsang souchong
81. Tom yum
82. Eggs Benedict (Ryan hardly orders anything else when we're out to breakfast)
84. Tasting menu at a three-Michelin-star restaurant
85. Kobe beef
90. Criollo chocolate
92. Soft shell crab
93. Rose harissa
95. Mole poblano
96. Bagel and lox
97. Lobster Thermidor
99. Jamaican Blue Mountain coffee
That was fun! Lots of American food I'll never be able to try in Australia, unless I make it. I think I got an even 50, but lots of things I want to try...
Tuesday, August 26, 2008
Take equal parts lemon juice and sugar, combine in a pot and stir over low heat until sugar is dissolved. Thats it : )
You only need a small amount, added to cold water, to make a really refreshing drink. It's delicious, and even better with tonic water.
After I had juiced all my lemons, I threw out the skins - not realising they were all I needed to make my own preserved lemons. Oh well. Next time.
Monday, August 25, 2008
Here's what we're eating this week:
Beef in Red Wine with Dumplings
Pan Fried Fish with couscous salad
Chilli con carne.
Chronicles is a great blog with awesome pictures, but my first thought was 'oh no, she bakes!' Anyone who's read this blog for a while knows that Ryan makes the bakery stuff. I'm, well, bakingly challenged. Dolores' Blueberry Sour Cream Ice Cream looked much more my speed. But then, I put on 4 kilo's last week, so I thought I'd steer clear of dessert. Finally, I saw a great post about Carrot & Cilantro Soup. This, I could make.
I modified the soup a little (left out the cream and used veggie stock instead of turkey) but I really liked the final result. As Delores mentioned, it makes a great lunch.Carrot and Coriander Soup
1/2 onion chopped
2 cloves garlic chopped
2 Tbs ground coriander
1 Tbs ground cumin
5 enormous carrots
1 bunch of coriander – leaves coarsely chopped and stems tied with string
1L Vegetable Stock
Saute the onion and garlic until translucent in a big pot. Add spices and stir until fragrant, then add the carrots. Stir until coated. Add the stock and the coriander stems. Bring to the boil and simmer, cover, until carrots are tender. Blenderise, add coriander leaves and season to taste.
Friday, August 22, 2008
I wanted a picture that conjured memory. I think this comes close. So I've entered it in Click.
Monday, August 18, 2008
Lamb Roast! Ryan is cooking that tonight. He promised. With gravy.
Spicy Spinach Soup. This is a new one for me, but sounded good.
Chicken Salad. Maybe with chickpeas and couscous.
Lemon Fish with Spicy Rice.
Happy Monday! Hope you don't get hailed on.
Tuesday, August 12, 2008
Oh dear, I think I just did it again.
Anyway, the focus this week is healthful invalid food. Starting with Chicken Soup.
Chicken soup, with tinned peaches and custard for dessert.
Fish parcels with sesame carrots and green beans.
Chickpea and Roast Pumpkin Salad
Pizza Night! I have friends coming over on Thursday - hopefully I'm better by then.
Tuesday, August 05, 2008
Brazen's Culinary Adventures - this is one prolific lady! With a thermomix. I'm not entirely sure what that is, but I'm beginning to think I want one.
Food History - not just a prolific poster, Gillian also knows everything there is to know about food history. I loved her recent posts about food for invalids.
The Canberra Cook - Another regular poster. If Ryan would ever let me make Corned Beef, I'd love to try her recipe.
Progressive Dinner Party - seems to have many friends that help out with posts. And my favourite recent post was her riff about the farmer's markets here in Canberra. Thought provoking.
Then there's Faux Cuisine, Eat Australia, Flagrant Food Fawning and Gnashings Capital. None of them have posted much lately, but I'm hopeful!
For other more general Canberra fun, there's Riot-Act and Culturazi (good coffee reviews).
Sadly The Canberra Blog Community seems to be a bit of a ghost town.
Two more discovered as a result of this post: eat at dixie belle's - love the tiara - and Mouthfuls of Heaven - oh my, they share my Nigella fetish!
hmmm... maybe I should have just posted my feed reader...
Monday, August 04, 2008
Sunday, August 03, 2008
The next mistake was not noting the quantities of sponge biscuits, marscapone and cream I needed before I went shopping. I ended up with the right amount of marscapone, but not enough biscuits or cream. Or the right sort of cream. Oh well, I thought, I'll just improvise.
Third mistake, not organizing a dinner party. Who was going to eat ALL SEVEN SERVINGS?? I managed to find some volunteers.
But the biggest mistake of all?
I missed the deadline for Hay Hay it's Donna Day by almost a week.
Luckily the tiramisu was awesome, so I'm going to post it anyway. And you can go check out the round up to see everybody else's more timely desserts.Caramel Tiramisu
1/2 Cup strong espresso coffee
1/2 Cup coffee liqueur
14 sponge finger biscuits
cocoa for dusting
375g Marscapone cheese
3/4 Cup caramel sauce
1/2 Cup thickened cream
Find 7 small bowls or 7 large glasses. Combine the coffee and liqueur. Cut half the biscuits into quarters, dip them in the coffee mixture and make llayer in the bottom of each bowl.
Whip together the filling ingredients, until a thick custardy consistency is reached. Top the biscuits with half the mixture. Cut and dip the remaining biscuits and place on top of the cream. Spoon over the remaining filling, and dust with cocoa.
Friday, August 01, 2008
I bought the beef ($5), a vegetable soup-pack from coles ($2.95) and everything else was in the cupboard already. There may have been half a bottle of wine around as well, but that could just be a rumour. In the end (maybe because of the wine?) the soup veggies didn't get mashed, just eaten as steamed veggies. They were really, really good with the sauce.
Osso Bucco with Soup Pack Mash
4 pieces of beef osso bucco
1 veggie soup pack from Coles (1 onion, 2 carrots, 1 parsnip, 2 potatoes, 1 stick of celery and a lump that looked like half a swede) all chopped.
2 Tbsp plain flour
5 Tbsp red wine
175 mL beef stock
2 Tbsp tomato paste
salt and pepper
Melt the butter in a saucepan, then cook half the chopped onion over a low heat, stirring occasionally, for 5 minutes. Dust the beef with the flour, add to the pan and cook over a high heat until browned all over. Season with salt and pepper, pour in the wine and cook until the wine has evaporated. Add the stock, 1 chopped carrot and 1 chopped celery stick. Lower the heat and simmer, covered for 30 minutes.
At around 15 minutes, steam or boil the rest of the vegetables. Set aside when they are tender.
Mix the tomato paste and a tablespoon of hot water, and add to the osso bucco. Cook for a further 5 minutes. Meanwhile, mash the vegetables together with as much milk and butter as you like.
Wednesday, July 30, 2008
I got The Silver Spoon and The Australian Women's Weekly Kitchen.
Joelen is hosting a Blogging adventure of Cookbook and Tool shots, so I couldn't resist joining in. It's going to take me a long, long time to get through these two, and I'm starting tomorrow with Osso Bucco. My mum also gave me the neat cookbook stand. I think I'm getting my kitchen mojo back.
Tuesday, July 29, 2008
Anyway, the recipe. I'm not sharing the meatloaf one, because it was a bit bland and I want to tweak it. But the bacon-wrapped pumpkin was as awesome as it sounds. I probably could have eaten it by itself.
Bacon-wrapped Pumpkin from Donna Hay
1/2 Japanese pumpkin in thick slices (Donna used a quartered butternut)
12 bacon slices
1/4 cup olive oil
sea salt and pepper to taste
Toss the pumpkin with the oil, salt and pepper. Wrap each piece of pumpkin in bacon (secure with toothpicks if necessary). Roast for 1 hour and 15 minutes, at 160 degrees, until tender.
I love Donna.
Got some pumpkin left over? Try pumpkin soup, chicken and pumpkin risotto, pumpkin and feta pasta or pumpkin curry.
Monday, July 28, 2008
veggie lentil soup
chicken and white bean salad
spicy pumpkin and chickpea curry
not-thai fish cakes
Monday, July 21, 2008
I will not be indulging. It has been a weekend of much excitement, and way too much food. I woke up in the middle of last night with a tummy ache.
So now we are back to our regularly scheduled program of healthful, mindful, frugal food. The menu follows:
Osso bucco with couscous and veggies
Chicken salad ...
hmmm... you know when people say they can't even bear the thought of more food? I think I just got there. Happy Monday!
Wednesday, July 16, 2008
Find your biggest coffee cup, and add 4 Tbsp flour, 4 Tbsp sugar, 2 Tbsp cocoa.
Add 3 Tablespoons of milk, 3 Tablespoons of oil and an egg, and mix well.Add some chocolate chips, if you have some : )
Then microwave for 3 minutes on high...And create the swamp creature!
Let the cake set, then eat with coffee.Yum!
It's a bit dry, but it still tastes like cake : )
Edited to say: I didn't know where to credit this recipe - the photos are mine, but the recipe came in an email. Then I found this, and a couple other blogs that linked there. If deedee is not the original source, please let me know - I'd love to give credit where it's due!
Monday, July 14, 2008
Slow-roasted pork with sweet potato mash
Spicy Carrot soup with coconut cream
Roast chicken with bacon-wrapped pumpkin (the picture looked amazing!!)
Baby Meatloafs (also wrapped in bacon)
Beef in Red Wine in the slow cooker.
Friday, July 11, 2008
This is my first entry for Frugal Fridays. According to the rules, a frugal friday entry should make a whole meal for at least 4 people, and cost around about $10. I costed this on Woolworths online, it came to fourteen dollars (AUD), and the mushrooms were disturbingly expensive. I buy my canned stuff on special (half the price) and my vegetables at the farmers market or Fyshwick wholesale markets - it really cost me around ten. So I'm hoping they'll let me stay. : )
(If somebody is feeling enthusiastic, do you want to price this out for me in the US? I'm just curious now...)
On to the recipes
1 Tbsp olive oil
1 brown onion, finely chopped
6 small potatoes, quartered
1 tsp ground cumin
1 tsp ground coriander
2 Cups water
1 Tbsp tomato paste
1 400g can of brown lentils, drained
80g baby spinach
Heat oil in saucepan over medium heat. Add onion and potato and cook, stirring until onion is soft. Add spices and stir until fragrant.
Add water and tomato paste and bring to the boil. Reduce the heat and simmer for 10 minutes (or until the sauce is reduced by half). Add the lentils, stirring until heated through. Add the spinach and stir until its all wilted.
The other dishes were just plain rice and Mushroom Korma (from Domestic Goddess in Training). We also had shop bought poppadums - it makes me giggle when I put them in the microwave and watch them puff!
Monday, July 07, 2008
Chili con carne with veggies and rice
White bean and veggie soup
Spinach Dhal and Mushroom Korma (inspired by this)
Baked Chicken and veggies
Sausages with cannellini bean mash
Tuesday, July 01, 2008
I should have title this 'Heaven on a spoon'. It's really that good. If you like Lemon Meringue Pie, or any citrus-y desserts, I think you'll like this a lot. It's a recipe in two parts really:
vanilla ice cream + lemon curd = lemon delicious ice cream
You could buy both from the shop, but I'll include my recipes. You'll have to figure out what to do with eleven egg whites by yourself.
This is my entry for Nik's Ice Cream, You Scream event. I hope you like it.
Vanilla Ice Cream
1 1/2 Cups milk
1 1/2 Cups pouring cream
2 tsp vanilla bean paste
2/3 Cup caster sugar
8 large egg yolks
Put everything in a large saucepan except the egg yolks, and cook, stirring, until the sugar dissolves and the milk is about to boil.
Whisk egg yolks in a large bowl. Whisk in 1/4 Cup of the milk mixture until it's smooth. Whisk in the rest, then pour into a cleans saucepan and stir over a medium heat for 8-10 minutes. Stop when the mixture thickens and coats the back of a spoon. Do not allow to boil. Refrigerate until cold.
Start to freeze in an ice cream maker according to instructions. At around half way (sorry, I don't have any way to be exact) pour in the lemon curd, then continue churning. When the ice cream maker is finished, the ice cream will still be quite soft - you can put it back in the freezer for a while to harden further.
3 egg yolks (I warned you!)
1/2 Cup caster sugar
2 tsp grated lemon zest
1/3 Cup lemon juice
1/3 Cup butter, chopped
Beat egg yolks and sugar, and put in a heatproof bowl. Add lemon zest, juice and butter and sit the bowl over a pan of simmering water, making sure the bowl isn't touching the water. Stir over low heat for 8-10 minutes, until it can coat the back of a spoon. Allow to cool completely in the refrigerator before adding to the ice cream.
This recipe is modified from the excellent one in Iced 180 very cool concoctions.
Monday, June 30, 2008
Sausages, salad and potato bake
Lamb shanks, green beans and more potato bake
Spicy tomato prawn soup (yay for Donna Hay)
Warm Chicken salad (I am really liking it at the moment)
Dinner at Craig's
I think that will do.
Saturday, June 28, 2008
Ryan checked the docket, and got the money back. Free prawns! So this is just a reminder to always check your supermarket docket. You never know what you could get for free : )
We took our extra $14 to High Country Meats and bought Irish sausages, mince and some lamb shanks.
I thought I'd share two blogs I've been reading lately:
Cheap Healthy Good
Full of healthy goodness!
Thursday, June 26, 2008
300g chicken thigh fillet
2 garlic cloves, crushed
1 tablespoon wholegrain mustard
2 tablespoons balsamic vinegar
2 Tbsp olive oil
400g can cannellini beans, drained and rinsed
2 ripe tomatoes, cut in thick slices (maybe three slices each)
2 good handfuls of lettuce leaves
1/2 red capsicum, sliced
1 lemon, cut into wedges, to serve
Season the chicken, then marinade in the garlic, mustard and vinegar for at least 20 minutes. Heat the olive oil in a frying pan on high, then sear the chicken for one minute on each side. Turn the heat down to low, and cook the chicken for 6-8 minutes, or until cooked through. Meanwhile, grill the tomatoes until cooked to your liking. Combine all ingredients and serve with the lemon wedges.
Wednesday, June 25, 2008
The recipe is fairly inexact. Chop an onion finely, and saute with 2 cloves of garlic. Add 2 cups of arborio rice, stirring until translucent. Then add leftover pumpkin soup, thinned with veggie stock and a little water. Keep stirring over a low heat, until the liquid is absorbed by the rice, and the rice feels completely cooked. Top with crumbled feta and pine nuts to serve.
Yum : )
I cook risotto quite a lot. If you're inspired, check out my Beetroot Risotto, or my Chicken and Pumpkin Risotto recipe.
Monday, June 23, 2008
My sisters are great cooks - even in a strange kitchen, and buying ingredients in a foreign language. When it was her turn, Jo cooked this casserole, which is absolutely brilliant. It's flavoury, and has a good range of textures. And the sauce is the best thing for mopping up with French bread. So here you go, Sausage and Bean Casserole, courtesy of Jo and the BBC.
Pumpkin risotto with feta and pine nuts (made with leftover pumpkin soup)
Balsamic Chicken and White Bean salad
Spicy Coconut soup (a la Donna Hay)
Roast chicken and veggies
Home made pizza
Tuesday, June 17, 2008
2 medium eggplants (600g)
2 Tbsp coarse cooking salt
2 Tbsp olive oil
2 medium red capsicums (400g)
1 1/2 cups (390g) bottled tomato pasta sauce
250g instant lasagne sheets
3/4 cup (75g) grated mozzarella
1/2 cup (130g) pesto
1/2 (40g) finely grated parmesan
1. Oil 2-litre (8 cup) rectangular baking dish.
2. Cut eggplants into 1cm slices. Place in colander, sprinkle with salt; stand 30 minutes.
3. Preheat oven to moderately hot (200C/180C fan-forced)
4. Rinse eggplant under cold water; pat dry with absorbent paper. Brush eggplant with oil; place, in single layer, on oven trays. Roast about 40 minutes or until tender.
5. Meanwhile, quarter capsicums, remove seeds and membranes. Roast under grill, skin-side up, until skin blisters and blackens. Cover capsicum pieces with plastic or paper for 5 minutes; peel away skin, cut capsicums into thick strips.
6. Make white sauce.
7. Reduce oven temperature to moderate (180C/160C fan-forced).
8. Spread one-third pasta sauce into baking dish. Top with one third lasagne sheets, another third of sauce, half the eggplant and mozzarella; repeat layering using another third of the lasagne sheets, remaining sauce, all the capsicum, remaining mozzarella, lasagne and eggplant. Spread pesto over eggplant; top with white sauce.
9. Bake, covered, 30 minutes; uncover, sprinkle lasagne with parmesan, bake further 30 minutes or until browned. Remove from oven; stand, uncovered, about 5 minutes before serving.
white sauce Melt 60g butter in small saucepan; add flour, stif over heat until bubbling and grainy. Remove pan from heat, gradually stir in milk; return to heat, stir until mixture boils and thickens. Remove pan from heat; stir in cheese.
Ryan doesn't like eggplant, so I have substituted sliced roast pumpkin, steamed spinach, and sauted mushrooms and onion. They all work - you could use any vegetables - but you have to cook them first. Because I don't usually buy bottled pasta sauce, I sometimes blend up tinned tomatoes and basil instead. The one in the picture used roast beetroot.
Monday, June 16, 2008
butter chicken soup
Apple Pie from Red Dirt Mummy
It's definitely soup weather. Happy Monday!
Sunday, June 15, 2008
We are both incredibly tired. But I'm glad to be back in my own kitchen, and our own bed.
I hope this Sunday night finds you warm and comfortable as we are.
Stay tuned for many more posts in the near future!
Friday, May 16, 2008
I'm not missing any food related things from home, except maybe the presence of fresh vegetables. The supermarkets here seem to think we are all to busy to prepare vegetables ourselves. And all the veggies in our restaurant meals have been cooked within an inch of their lives. Not that the food has been bad... we've had curries in Leicester and pork pie in Richmond. And last night we ate a restaurant called "Fish in a Tie"!
So stay tuned for more photo's and more adventures. We're off to the land of beer and sausage!
Tuesday, May 13, 2008
Friday, May 09, 2008
As K has alluded to previously I have a small (ok . . . large) sweet tooth. So when the regular work morning tea came around again I felt obliged to find another variation of a gooey chocolate delight to share. There were so many choices but I have always been fascinated by the look of the white ‘cracked’ biscuits. They always remind me of been a child and making Christmas decorations with my mum by spray painting pine cones etc to decoration the house or for the wreath on the front door.
The tricky part for the morning tea was that K decreed that I must make enough for her to take some also to work. The only very ‘easy’ limit she placed on my choice of recipe was that it must not have egg in it. Grrr, so rather than throwing out my plan (and everyone knows that with me being a Taurus I am bloody stubborn) I pulled out the no-egg replacer powder and continued un-phased. I was pleasantly surprise that the cookies turned out perfect and would thoroughly recommend them.
There were numerous recipes online for this type of cookie, but many just seemed more fiddly than I wanted for taste.com .au at http://www.taste.com.au/recipes/544/chocolate+crackle+top+biscuits at night or had nuts (which would also not work due to other work colleagues). In the end the one below was the one I went with; available from
It so easy and quick. The best part it looks cool and is nice and gooey soft.
50g butter, chopped
100g good-quality dark chocolate
1 egg, at room temperature (obviously, I used egg replacer here)
1/2 cup brown sugar
2/3 cup plain flour
3/4 teaspoon baking powder
1 tablespoon cocoa powder
2/3 cup pure icing sugar
1. Place butter and 50g chocolate in a heatproof, microwave-safe bowl. Microwave, uncovered, on medium-high for 1 to 2 minutes, stirring every minute with a metal spoon, or until melted and smooth.
2. Using an electric mixer, beat egg and brown sugar in a small bowl on high speed until thick. Stir in chocolate mixture.
3. Sift flour, baking powder and cocoa over chocolate mixture. Mix well.
4. Chop remaining chocolate into small pieces. Stir into dough. Cover and refrigerate for at least 1 hour or until firm enough to roll.
5. Preheat oven to 180°C. Line 2 baking trays with baking paper. Roll heaped teaspoonfuls of dough into balls. Roll in icing sugar to coat. Place biscuits on trays, allowing room to spread.
6. Bake biscuits for 12 minutes or until firm. Stand on trays for 10 minutes before transferring to a wire rack to cool. Serve.
Friday, May 02, 2008
We know where our towels are.
I'm so excited I think I gave myself a tummy ache. So Ryan roasted all the veggies in the fridge for dinner. And I ate it and felt better.
To all the Aussies out there, enjoy your autumn - we are off to a second summer!
Tuesday, April 29, 2008
Pan fried fish with veggies
Baked jerusalem artichokes with chicken
Have a great week!
Monday, April 28, 2008
I first saw the recipe on cuisine.com.au, but I couldn't find any enoki mushrooms, and didn't want to use bok choi. So I made it with swiss brown and bean sprouts instead. It was a good, quick beginning to our meal.Mushroom Miso Soup
3 sachets of instant shiro miso soup (why did the packet have 3 sachets, I wonder?)
2 big handfuls of mung bean sprouts, rinsed and drained
100g swiss brown mushrooms, thinly sliced
2 spring onions, thinly sliced
1 Tbsp soy sauce
Arrange all the veggies between three small soup bowls. Add the packet miso. Top each bowl with a cup of boiling water, and allow to sit for two minutes. Season with soy sauce.
Wednesday, April 23, 2008
So here's your chance to get your name up in lights, or at least score some linky love for your blog. Send me a recipe, with or without pictures, at kazari dot recipe at gmail dot com
Send it before May 1.
Include a link to your blog (or another site you like).
Sometime during May or June it will appear on this blog.
If you don't have a blog, you can still play(Mum?), and instead of linking I will say nice things about you.
Hopefully, with your help, my blog will not be totally anaemic by the time we return. I'm going to post about our travels, especially about food shopping in strange counties, but I don't think we'll be doing much cooking.
Thanks in advance!
Monday, April 21, 2008
I shall save my mushroom miso recipe for another day.
Anyway, I somehow managed to cook dinner without any further drama. I hope your week has started well, and your dinner is yummy. Here's what we're having this week:
Baked eggs and veggies
Kangaroo steaks and veggies
Thursday, April 17, 2008
A taste of yellow is a food blog event to publicise LiveStrong Day and Lance Armstrong's Foundation. Last year there were 149 entries, including mine. This year I've been inspired by the eggs we've been getting from the farmers market - they've got the most yellow yolks I've ever seen.
It's a simple mid-week dinner for us, one we were lucky to share with a friend this week. I hope you like it.
Oven Baked Frittata with bacon and vegetables
2 rashers of middle bacon, chopped fine
1 brown onion, thinly sliced
150g button mushrooms, thinly sliced
1/2 green capsicum, thinly sliced
2 green onions, thinly sliced
1 tomato, thinly sliced
8 eggs, whisked
1/2 cup milk
1/2 cup finely grated cheese (any sort will do, the stronger the flavour the better.
Preheat the oven to 180 degrees celsius. Grease and line a 4cm deep slab pan. Heat a small frying pan and saute the bacon and vegetables (except the tomato) until the vegetables are tender. Spread the vegetable mix on the bottom of the pan. Whisk the eggs with the milk and cheese, and season with salt and pepper. Pour over the vegetable mix. Arrange the tomato slices on top, and push down gently to make sure everything is submerged.
Bake for 25 - 30 minutes, or until the egg is set. Let it sit for another 20 minutes before serving.
Monday, April 14, 2008
Meatballs and couscous
Friday, April 11, 2008
Spicy Mixed Dhal
1/2 Cup yellow split peas
1/2 Cup red lentils
1/2 Cup brown lentils
2 Cups vegetable stock
3 tsp black mustard seeds
1 tsp brown mustard seeds
1 large onion, sliced
4 cloves garlic, crushed
1 Tbs fresh ginger, grated
1 tsp ground cumin
3 tsp ground coriander seeds
1 tsp ground turmeric
2 small red chillies, chopped
400g canned tomatoes, chopped
1 cup tomato puree
1 tsp cracked black pepper
1/3 cup cream
2 Tbs fresh coriander, finely chopped
1. Place peas and lentils and stock in the slow cooker. Cover and cook on high for an hour, or until just tender.
2. Melt ghee in a BIG pan. Cook mustard seeds until they start to pop, then add onions, garlic and ginger. Cook until onion is starting to brown.
3. Stir in spices. Add tomatoes, puree and pepper, and cook until heated through.4. Pour tomato mixture over lentils in the slow cooker. Cover and cook on high for around 3 hours (the book says 4-5, but it never takes that long).
5. Half an hour before required, stir in cream. Replace cover and continue cooking. Serve topped with coriander.
Monday, April 07, 2008
Tonight: Spuds with chili con carne (from the freezer)
Tuesday: Chops and veggies
Wednesday: Curry night!
Monday, March 31, 2008
Chilli con carne, on brown rice with salad (and left over yoghurt sauce)
Lamb chops, with carrots and beans
Curry Puffs with Creamed Indian Spinach
Saturday, March 29, 2008
For me, Easter is a time for traditional cakes. Cakes where you can taste the eggs and butter - all the things that we once would have gone without for Lent. Not that I'm particularly religious, I just like tradition. This is an Australian take on a traditional Greek yoghurt cake, brought you to by the lovely ladies at the Women's Weekly Test Kitchen. You can find the recipe in the 'Foods we love' book. It came out all golden and fluffy, but it's very moist too. I thought about icing it, remembering all the extravagant cakes from last year's Easter Cake Bake. But I decided simple suited me (and this cake) best. We ate it with home-made hot cross buns, on Easter Sunday, with friends. It's my entry to this year's Easter Cake Bake.
Friday, March 28, 2008
It was hard to decide what to blog. I haven't blogged my chickpea burgers, or my dhal recipe yet. But in the end I was rushed, and the answer presented itself - chickpea fritters. I hope you enjoy them! Spicy Chickpea Fritters with yoghurt sauce
1/2 Cup Self Raising flour
10g butter, melted
1/3 Cup milk
1 tsp mild paprika
1 tsp carraway seeds
1 tsp cumin seeds
1 can chickpeas, drained, rinsed and roughly mashed
5 spring onions, finely chopped
1/2 a bunch of coriander, finely chopped
Wisk the first four ingredients to make a batter - it should be the consistency of pancake batter. Add the rest of the ingredients. Heat a frying pan over medium heat, then drop large spoonfuls of the batter into the pan, turning after 2 minutes, or when that side is golden. Keep warm while cooking the rest. Serve with yoghurt sauce.
1 Cup plain yoghurt
1/2 Bunch coriander, finely chopped
1 small clove of garlic, minced
2 Tablespoons (or so) Lemon Juice
Combine all ingredients. Refrigerate and let sit for at least 15 minutes before serving.
Thanks to Cook Sister for hosting this!