tag:blogger.com,1999:blog-369966942024-03-07T15:39:35.146+11:00I think I have a recipe for that...I love cooking, food and recipe books. And this is about my on-going adventure to cook great food every night of the week.Unknownnoreply@blogger.comBlogger251125tag:blogger.com,1999:blog-36996694.post-3889031502324727842015-02-10T08:10:00.000+11:002015-02-10T08:10:49.171+11:00Hello?(Tap Tap)<br />
<br />
Testing, testing..<br />
<br />
Is anybody out there still listening?Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-36996694.post-54721075158312645882010-03-29T12:51:00.002+11:002010-03-29T13:03:02.993+11:00I've been awayWell, not overseas away, more like away with the fairies. I've been messing around with fiction, with blogging with less boundaries and it's all a little heady and sugary and I need something to get the taste out of my mouth.<br />I need vegetables. I need to get back to blogging about food.<br />I even have a shiny new camera! Ryan bought me one for Christmas, a point-and-click so I wouldn't have to keep grumbling about how I can't use his SLR. He's taken more photos than I have.<br />We have a garden now! A veggie patch with an insanely productive basil plant and an accidental eggplant. I've got some great recipes for making eggplant seem like something Ryan might like. And I've made a heap of pesto.<br />I am actually wishing for the routine of food blogging again, but kind of embarrassed that this poor blog is so neglected. I almost tossed it in for a new one, but I can't bear to abandon it just yet.<br /><br />So here I am, hopefully back for a little longer this time.<br />Here's what I think we'll eat this week:<br />- sweet potato soup<br />- chops marinated in plum sauce with green beans<br />- pesto roasted chicken with roast veggies<br />- pasta with more pesto<br />- freezer fish and salad from the garden<br />Happy Monday!Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-36996694.post-14150609904535182872009-10-09T17:48:00.003+11:002009-10-09T18:16:19.827+11:00Apple DumplingsWe've finally got into our house, with it's lovely 80's kitchen. It's so much better than the orange 70's kitchen in the last house! I had to celebrate by having people over for dinner. <br />Only two people, actually, because we don't have a proper table yet - we're using our outdoor furniture inside. But I thought I'd try it out anyway.<br />It was a weeknight, so I wanted simple. I did a lamb roast with lots of roast veggies (carrots, pumpkin, sweet potato, beetroot) and green beans. The oven behaved beautifully - apart from letting out a lot of steam. I think I need to do something to the seals. Mental note - cook lamb roast for 40 minutes per kilo and turn it during cooking. Success!<br />For dessert I wanted something suitably traditional to go with the roast, and thought about a chocolate self-saucing pudding. Then I remembered this apple dumpling recipe.<br />It was a bit silly, really, to be cooking a new recipe in a new oven - especially since I only started assembling the dumplings just before my friends arrived. But it was absolutely worth it! The dumplings rose a lot, and completely filled the dish. They were golden and lovely on top, and the apple was cooked but not mushy inside. The<a href="http://www.abc.net.au/tasmania/stories/s2003342.htm"> original recipe</a> called for golden syrup, which was hiding somewhere, and I added an extra egg, too. I hope you like them too!<br /><br /><span style="font-weight: bold;">Golden Syrup Apple Dumplings </span><br />2 cups SR flour<br />120gram butter<br />2 eggs<br />Milk to combine<br />2 apples, peeled, cored and quartered<br /><br />Syrup<br />1 ½ cups water<br />½ cup sugar<br />100grams butter<br />3 tablespoon treacle<br />Place all ingredients into a saucepan and bring to the boil<br /><br />Method:<br />Rub butter into flour. Beat in eggs. Add milk, and then mix into flour to form a dough.<br />Divide this mixture into 8 pieces and roll out, fold around each quarter of apple, place into a greased casserole dish. Pour over hot syrup. Bake uncovered at 180 for 30 minutes until golden brown and cooked.<br />Serve with lemon curd icecream : )Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-36996694.post-67142300775583518322009-09-14T23:18:00.001+10:002009-09-14T23:26:12.020+10:00Menu Plan Monday - September 14So did you miss me? Life has taken a few.... detours... since I last posted to this blog. I hope you've been eating well and having fun in the kitchen. I had a couple of months of complete disinterest in food (I think it's called morning sickness) but I seem to have my groove back. So lets see how we go this week!<br /><br />Curry night at a friend's house (<a href="http://krissyscookingblog.blogspot.com/2008/04/spicy-mixed-dhal.html">dhal</a>, green beans and baby corn, tandoori chicken)<br />Salad and sausages<br />Roast chicken and veggies<br />Creamy pasta with mushrooms and chicken<br /><a href="http://krissyscookingblog.blogspot.com/2007/08/gozleme-recipe.html">Gozleme</a><br /><br />I know it's a lot of chicken, but I've found a lot of good deals lately.<br />Happy Monday!Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-36996694.post-72192146032001953162009-05-24T23:31:00.002+10:002009-05-24T23:46:22.702+10:00Ricotta-stuffed TomatoesWe love cheese. No really. On any given day, you'll find six or seven types of cheese in my fridge. Normal 'block' cheese, parmesan, cheese for crackers, cheese for cooking, cheese for raclette... you name it, we buy it. A little while ago, the lovely people at <a href="http://www.perfectitaliano.com.au">Perfect Italiano</a> sent me more cheese to play with - parmesan, pizza cheese and LOTS of ricotta. I don't normally use ricotta, so this was the first recipe I tried. We ate them for dinner with green beans and kangaroo steaks. They were great!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm4.static.flickr.com/3606/3559564734_21253385d7.jpg?v=0"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 500px; height: 333px;" src="http://farm4.static.flickr.com/3606/3559564734_21253385d7.jpg?v=0" alt="" border="0" /></a><span style="font-weight: bold;">Ricotta-stuffed tomatoes</span><br />3 roma tomatoes, halved<br />6 tablespoons ricotta<br />3 tablespoons fresh coriander, finely chopped<br />3 tablespoons fresh basil, finely chopped<br />1 clove of garlic, finely minced<br />6 cheesy crackers (I used jatz)<br />Pre-heat the oven to 200 degrees. Scoop all the seeds out of the tomatoes, salt the insides and let them rest upside down (to get as much moisture out as possible). Combine the ricotta, herbs and garlic. Crush the crackers to crumbs. Stuff the tomato halves with ricotta mixture, dip face down in the crackers and arrange on a baking tray. Drizzle with olive oil and back for 20 minutes, or until golden brown.<br />This recipe is easily expanded - just include a tablespoon of ricotta for each tomato half.Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-36996694.post-61624265450775978732009-04-26T13:15:00.002+10:002009-04-26T13:47:32.991+10:00It's all his faultHe left town in a hurry and emptied out the contents of his kitchen onto our kitchen floor. Stuff I'd never cooked with, like miso paste and small dried fish. But also 5 containers of sorbet, and a selection of frozen proteins including salmon and a lamb roast. My cupboards got completely overwhelmed, and they weren't exactly empty to begin with.<br />Oh, and did I mention I haven't been cooking much lately? And the fridge had an odd smell to it? It was time to go through everything and figure out what the heck I had.<br />And then<a href="http://www.thekitchn.com/thekitchn/kitchen-spring-cure-2009/kitchen-cure-week-1-clean-out-fridge-and-pantry-the-kitchen-cure-spring-2009-081703"> the Kitchn Cure</a> appeared.<br />So I'm a bit late, but I've decided to take part any way.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm4.static.flickr.com/3376/3474526681_13774909f5.jpg?v=0"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 500px; height: 333px;" src="http://farm4.static.flickr.com/3376/3474526681_13774909f5.jpg?v=0" alt="" border="0" /></a>The freezer! I have 6 sorts of icecream/sorbet! Please ignore the party pies. I believe there's some chicken nuggets in there, too... moving right along..<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm4.static.flickr.com/3664/3475338640_4690837606.jpg?v=0"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 333px; height: 500px;" src="http://farm4.static.flickr.com/3664/3475338640_4690837606.jpg?v=0" alt="" border="0" /></a>The fridge. It's pretty empty because it's the end of the week. That's my story and I'm sticking to it. And I only just noticed all the alcohol...<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm4.static.flickr.com/3377/3475340064_246f91a943.jpg?v=0"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 333px; height: 500px;" src="http://farm4.static.flickr.com/3377/3475340064_246f91a943.jpg?v=0" alt="" border="0" /></a>This cupboard is the worst one. I have no idea what's at the back. And yes, that is a jar of sesame seeds labelled 'Dried Pineapple'. The odd contraption on the left is actually our doorbell.<br /><br />I didn't throw out as much food as I thought I would. There was a couple of bags of dried fruit, some molasses and tamarind paste... but most of the food was still edible (thank goodness!). I found three open containers of bicarb soda. I still have four types of sorbet and icecream in the freezer. I'll post the after pictures tomorrow.Unknownnoreply@blogger.com5tag:blogger.com,1999:blog-36996694.post-79137905728519804052009-03-30T19:08:00.002+11:002009-03-30T19:44:49.389+11:00Fish & ChipsWe spent Saturday climbing outside of Nowra, until it got too hot. Ryan had a hankering for fish and chips, so we decided to drive the long way home along the coast to Bateman's Bay. We didn't get very far. We found Currarong.<br /><iframe marginwidth="0" marginheight="0" src="http://www.google.com.au/maps?f=q&source=s_q&hl=en&geocode=&q=currarong&sll=-35.28204,149.12858&sspn=0.009056,0.015578&ie=UTF8&ll=-35.008839,150.828381&spn=0.018171,0.031157&z=14&iwloc=addr&output=embed" frameborder="0" width="425" scrolling="no" height="350"></iframe><br /><small><a style="COLOR: #0000ff; TEXT-ALIGN: left" href="http://www.google.com.au/maps?f=q&source=embed&hl=en&geocode=&q=currarong&sll=-35.28204,149.12858&sspn=0.009056,0.015578&ie=UTF8&ll=-35.008839,150.828381&spn=0.018171,0.031157&z=14&iwloc=addr">View Larger Map</a></small><br /><small>It's a tiny beach town with a Post Office, a general store, and Zac's Place, all in a row. Zac's Place was pretty empty at 3pm, but the woman behind the counter was friendly. She talked us out of getting the snapper, suggesting instead a cheaper local fish, fresh that day. I hate stodgy batter so I chose barbecued, but Ryan had faith and got his fish battered.</small><br /><small>We took our parcels of fishy goodness across to the beach. After a hot afternoon's climbing, we wanted shade, and there was a beautiful pavilion. Anything would have tasted good in that place, looking out across the bay, but our dinner was amazing. We each got two pieces of fish and more than enough chips. My fish was perfectly cooked, and the chips were fantastic. But I looked longingly at Ryan's dinner. The batter was lovely and brown, and not greasy at all. Salty but not too much. Crispy without being over cooked.</small><br /><small>Hands down the best fish and chips ever.</small><br /><small>We may have to go back next weekend.</small>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-36996694.post-85308449180986036042009-03-26T21:24:00.004+11:002009-03-26T23:41:21.562+11:00French Onion Soup RecipeI've found a new food blogger I really like. I add new food blogs to my reader all the time, and sometimes forget they are there. But then an individual recipe stands out, or I see an amazing picture, and I realise the last three things I cooked are inspired by the same blog. So go see the <a href="http://the99centchef.blogspot.com/">99 Cent Chef</a> because it's all easy and cheap and fun.<br />But maybe I lied a little. When it started to get cold last week, I saw a picture of French Onion Soup on a different food blog - but the recipe was pretty bland. So I took the 99 Cent Chef recipe and tweaked it and it was the best soup recipe in ages, and the best food to be eating as the acorns start to fall and the possums run rampant in the dark.<img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 333px; CURSOR: hand; HEIGHT: 500px; TEXT-ALIGN: center" alt="" src="http://farm4.static.flickr.com/3457/3384044497_946dda342c.jpg?v=0" border="0" /><br /><strong>French Onion Soup</strong><br />2 Tbs butter<br />2 Tbs olive oil<br />6 big brown onions, roughly chopped<br />1 bay leaf<br />4 or 5 sprigs of fresh thyme<br />2 C red wine<br />1 Tbs plain flour<br />1L beef stock<br />Thick slices of crusty bread<br />1/2 Cup grated cheese<br />Heat the olive oil and butter gently in a large soup pot. Add the onion, bay leaf and thyme, and stir occasionally, over a low heat, until the onion is caramelised (don't let it brown and stick! it's much better if it just slowly turns to goo). This should take about 30 minutes. Add the flour, cook for another 2 minutes, stirring, then add the wine. When it's gently simmering, add the beef stock and keep simmering for as long as you can wait - or until the soup is reduced by a third. I couldn't wait that long - it smelt too good.<br />Toast the bread. Pour the soup into bowls, top with toast and cheese and cook under the griller until the cheese is bubbly.<br />yum.Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-36996694.post-33222567024655082702009-03-16T17:27:00.003+11:002009-03-16T17:38:20.543+11:00Menu Plan Monday and the Joy of Food BloggingI love food blogging. I love drooling over other people's pictures, I love commenting, I love encountering new and interesting recipes. But every so often something comes along that is, well,<br />spectacular.<br /><br />No jokes, go read <a href="http://www.progressivedinnerparty.net/2009/03/13/nabakov-presents-deep-gumbo-or-how-i-dared-the-big-easy-to-blacken-my-tongue-while-they-played-waltzing-matilda-as-i-was-offered-a-boat-of-uncertain-length/">Nabakov's story </a>over at <a href="http://www.progressivedinnerparty.net/">Progressive Dinner Party</a>. I would like to go to dinner with this man. I think he would make a most awesome travelling companion.<br />But mostly I just wish I could have been there. I feel like I was.<br /><br />Oops! the menu plan.<br />French Onion Soup<br />Flat bread Nachos<br />White Bean and Green Bean salad with eggs<br />Curries of a vegetarian persuasion.<br /><br />Happy Monday!Unknownnoreply@blogger.com5tag:blogger.com,1999:blog-36996694.post-27618803930273299412009-03-04T16:51:00.002+11:002009-03-04T16:56:38.975+11:00Fun lists and foodie friendsI guess when I signed off in January, I thought the blogosphere would forget about me. It was gratifying to get a few comments while I was away, and lovely to see that people were still searching and finding my recipes. But today came something completely unexpected.<br />I'm on a list. And a list in good company! The <a href="http://www.culinaryschoolguide.org/">Culinary School Guide</a> had put me in a list of <a href="http://www.culinaryschoolguide.org/blog/2009/top-100-blogs-for-the-frugal-gourmet/">100 blogs for the Frugal Gourmet</a>. I am flattered. But I'm also looking forward to exploring the rest of the list. There are several familiar blogs, but many that are new to me. I hope you find it interesting to explore too!Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-36996694.post-8326753878462043392009-03-02T19:02:00.002+11:002009-03-02T19:06:26.306+11:00Menu Plan Monday - March 2Happy Monday! Happy March!<br /><br />Now my life has settled down a bit, I'm thinking more about my tummy. It's flatter than it used to be, thanks to all that stress. So I'd like to keep it that way (the tummy, not the stress, thank you).<br /><br />Here's what I'm eating this week:<br />Kangaroo steak with peas and broccoli<br />Roast vegetables with white beans<br />Stirfry veggies with noodles (more veggies than noodles)<br />Steak and salad<br /><br />Good luck with your week!Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-36996694.post-5701583373195001602009-01-23T18:24:00.002+11:002009-01-23T18:31:54.142+11:00Ta Ta For NowIt's been rather quiet around here lately, hasn't it? I've been too stressed to feel like eating. I don't think I've made anything this year that I haven't already blogged.<br />I'm back to basics.<br />I'm hoping soon I'll feel like eating long enough to cook something. And that I'll feel like cooking long enough to try something new. But not right now.<br />I'm not going to take down the blog - people are still finding the recipes, even the old ones, through google. But I'm not going to be posting anything more for a while.<br />If you're one of the lovely people who visits this blog regularly, thank you for the company. It's been fun, and your comments have brought me much joy.<br />Maybe check back in March.Unknownnoreply@blogger.com7tag:blogger.com,1999:blog-36996694.post-85621307365440593752009-01-06T22:08:00.002+11:002009-01-07T16:48:50.092+11:00The Strangest Salad EverIt's that time of year when food just comes together - lots of salads and barbecues, not many things that need a recipe. Who wants to be in the kitchen when it's stinking hot?<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm2.static.flickr.com/1155/3173022861_96d270857c.jpg?v=0"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 293px; height: 195px;" src="http://farm2.static.flickr.com/1155/3173022861_96d270857c.jpg?v=0" alt="" border="0" /></a>This was possibly the strangest salad ever. A pan fried chicken thigh, tomato, snow peas and cold roast potato, topped with some asparagus that had been quickly sauted in the chicken juices. Just yum.<br />Today is 36 degrees and blustery. I'm not so sure I'll feel like eating else anything but icecream.Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-36996694.post-69262910116840594562008-12-15T20:28:00.004+11:002008-12-15T22:38:23.408+11:00Baked SausagesI'm not a huge fan of sausages, but they're an easy weeknight meal. Especially in a one-dish dinner like this one.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm4.static.flickr.com/3108/3110296396_b93639201e.jpg?v=0"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 200px;" src="http://farm4.static.flickr.com/3108/3110296396_b93639201e.jpg?v=0" alt="" border="0" /></a><span style="font-weight: bold;">Baked Sausages</span><br />2 tomatoes<br />1/2 capsicum<br />1 red onion<br />1 small zucchini<br />3 small carrots<br />5 sausages (we had some lovely lamb, mint and leek ones)<br /><br />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.Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-36996694.post-28468734035655771172008-12-02T17:19:00.002+11:002008-12-02T17:35:46.503+11:00Nasi GorengRyan doesn't particularly like cabbage. But if I make the Asian coleslaw recipe I like, I have lots of cabbage left over. I've been experimenting with Nasi Goreng as a way to use it up. Nasi Goreng is a spicy fried rice dish from Indonesia, traditionally topped with a fried egg. I had a favourite version in a restaurant in Perth, and I haven't quite matched it - but I'm still trying!<br /><span style="font-weight: bold;">Nasi Goreng</span><br />2 tbs peanut oil<br />1 tsp sesame oil<br />1 red chilli, finely diced<br />1 medium onion, finely chopped<br />1 carrot, peeled, diced<br />2 Cups shredded cabbage<br />200g beef or pork mince<br />1 cup bean sprouts<br />1 tsp sweet chilli sauce<br />2 tbs tomato sauce (ketchup)<br />2 tbs kecap manis<br />3 cups cooked jasmine rice<br />4 eggs<br />1/2 cup diagonally sliced shallots<br />2 tbs chopped fresh coriander, plus extra coriander leaves to serve<br /><br />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.<br /><br />Fry the eggs in another pan.<br /><br />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.Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-36996694.post-11560829159517787482008-12-01T20:16:00.002+11:002008-12-01T20:20:17.993+11:00Menu Plan Monday - December 1Happy Monday! And happy December. I'm hoping this will be a good month for me. It's certainly a good food month - I have half a kilo of cherries in the fridge right now, plus lots of yummy salad stuff from the farmers market.<br />Hence the list:<br />Poached eggs and salad<br />Fish and salad<br />Satay meat balls, rice and (you guessed it) Asian coleslaw<br />Laksa<br /><br />Welcome to summer!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-36996694.post-8612006684450361072008-11-29T12:17:00.002+11:002008-11-29T12:40:55.873+11:00Recipe List<p class="western" style="margin-bottom: 0in; color: rgb(0, 0, 0);"><span style="font-family:Verdana, sans-serif;"><b>Muffins</b></span></p><p class="western" style="margin-bottom: 0in; color: rgb(0, 0, 0);"><u><a href="http://krissyscookingblog.blogspot.com/2007/02/muffin-monday-wednesday-sunday.html"><span style="font-family:Verdana, sans-serif;">Pineapple Coconut Muffins</span></a></u></p><span style="color: rgb(0, 0, 0);"><u><a href="http://krissyscookingblog.blogspot.com/2007/02/muffin-monday-wednesday-sunday.html"><span style="font-family:Verdana, sans-serif;">Ryan's Cappuccino Date Muffins</span></a><br /></u></span><span><u><a href="http://krissyscookingblog.blogspot.com/2007/04/green-tea-muffins.html"><span style="font-family:Verdana, sans-serif;">Green Tea Muffins</span></a><br /></u></span><span><u><a href="http://krissyscookingblog.blogspot.com/2007/05/chilli-chocolate-muffins-muffin-monday.html"><span style="font-family:Verdana, sans-serif;">Chilli Chocolate Muffins</span></a><br /></u></span><span><u><a href="http://krissyscookingblog.blogspot.com/2007/06/sesame-date-muffins.html"><span style="font-family:Verdana, sans-serif;">Sesame Date Muffins</span></a></u></span><p class="western" style="margin-bottom: 0in; color: rgb(0, 0, 0);"><span><span style="font-family:Verdana, sans-serif;"><b>Desserts</b></span></span></p> <p class="western" style="margin-bottom: 0in; color: rgb(0, 0, 0);"><u><a href="http://krissyscookingblog.blogspot.com/2007/03/plum-tarts.html"><span style="font-family:Verdana, sans-serif;">Apple Tarts</span></a></u></p><p class="western" style="margin-bottom: 0in; color: rgb(0, 0, 0);"><u><a href="http://krissyscookingblog.blogspot.com/2007/03/plum-tarts.html"><span style="font-family:Verdana, sans-serif;">Plum Tarts</span></a></u></p><p class="western" style="margin-bottom: 0in; color: rgb(0, 0, 0);"><span><u><a href="http://krissyscookingblog.blogspot.com/2007/02/microwave-magic.html"><span style="font-family:Verdana, sans-serif;">Microwave Meringue</span></a></u></span></p><span style="color: rgb(0, 0, 0);"><u><a href="http://krissyscookingblog.blogspot.com/2007/06/best-chocolate-pudding-recipe.html"><span style="font-family:Verdana, sans-serif;">The Best Chocolate Pudding Recipe</span></a><br /><br /></u></span><p class="western" style="margin-bottom: 0in; color: rgb(0, 0, 0);"><span><span style="font-family:Verdana, sans-serif;"><b>Soups</b></span><u><span style="font-family:Verdana, sans-serif;"><br /></span></u></span></p><p class="western" style="margin-bottom: 0in; color: rgb(0, 0, 0);"><u><a href="http://krissyscookingblog.blogspot.com/2007/02/slow-cooker-chicken-stock.html"><span style="font-family:Verdana, sans-serif;">Slow Cooker Chicken Stock</span></a></u></p><p class="western" style="margin-bottom: 0in; color: rgb(0, 0, 0);"><span><u><a href="http://krissyscookingblog.blogspot.com/2007/01/roasted-pumpkin-and-garlic-soup.html"><span style="font-family:Verdana, sans-serif;">Roasted Pumpkin and Garlic Soup</span></a></u></span></p><p class="western" style="margin-bottom: 0in; color: rgb(0, 0, 0);"><span><u><a href="http://krissyscookingblog.blogspot.com/2007/03/vegetarian-minestrone.html"><span style="font-family:Verdana, sans-serif;">Vegetarian Minestrone</span></a></u></span></p><p class="western" style="margin-bottom: 0in; background-color: rgb(255, 255, 255); color: rgb(0, 0, 0);"><span><u><a href="http://krissyscookingblog.blogspot.com/2007/06/basic-minestrone-recipe.html"><span style="font-family:Verdana, sans-serif;">Basic Minestrone Recipe</span></a></u></span></p><p class="western" style="margin-bottom: 0in; background-color: rgb(255, 255, 255); color: rgb(0, 0, 0);"><span><u><a href="http://krissyscookingblog.blogspot.com/2007/05/mushroom-wonton-soup.html"><span style="font-family:Verdana, sans-serif;">Mushroom Wonton Soup</span></a></u></span></p><span style="background-color: rgb(255, 255, 255); color: rgb(0, 0, 0);"><u><a href="http://krissyscookingblog.blogspot.com/2007/05/taste-of-yellow-prawn-laksa.html"><span style="font-family:Verdana, sans-serif;">Prawn Laksa</span></a></u></span><br /><br /><p style="font-family: Verdana; background-color: rgb(255, 255, 255); color: rgb(0, 0, 0);"><b>Pasta & Risotto</b><br /> </p><p class="western" style="margin-bottom: 0in; color: rgb(0, 0, 0);"><span><u><a href="http://krissyscookingblog.blogspot.com/2006/11/chicken-pumpkin-risotto.html"><span style="font-family:Verdana, sans-serif;">Chicken & Pumpkin Risotto</span></a></u></span></p><span style="color: rgb(0, 0, 0);"><u><a href="http://krissyscookingblog.blogspot.com/2006/12/pumpkin-and-feta-pasta.html"><span style="font-family:Verdana, sans-serif;">Pumpkin and feta pasta</span></a><br /></u></span><span style="color: rgb(0, 0, 0);"><u><a href="http://krissyscookingblog.blogspot.com/2007/07/chorizo-silverbeet-pasta.html"><span style="font-family:Verdana, sans-serif;">Chorizo Silverbeet Pasta</span></a><br /></u></span><span style="color: rgb(0, 0, 0);"><u><a href="http://krissyscookingblog.blogspot.com/2007/03/veggie-packed-macaroni-and-cheese.html"><span style="font-family:Verdana, sans-serif;">Macaroni and Cheese</span></a><br /><br /><br /></u></span> <p class="western" style="margin-bottom: 0in; color: rgb(0, 0, 0);"><u><a title="Vegetarian Shepherd's Pie" href="http://krissyscookingblog.blogspot.com/2007/03/vegetarian-shepherds-pie.html"><span style="font-family:Verdana, sans-serif;">Vegetarian Shepherd's Pie</span></a></u></p> <p class="western" style="margin-bottom: 0in; color: rgb(0, 0, 0);"><u><a href="http://krissyscookingblog.blogspot.com/2006/12/pumpkin-curry-and-mushroom-wontons.html"><span style="font-family:Verdana, sans-serif;">Pumpkin curry and mushroom wontons</span></a></u></p> <p class="western" style="margin-bottom: 0in; color: rgb(0, 0, 0);"><u><a href="http://krissyscookingblog.blogspot.com/2006/12/thursday-not-menu-plan.html"><span style="font-family:Verdana, sans-serif;">Simple Satay Sauce<br /></span></a></u></p><span style="color: rgb(0, 0, 0);" ><u><a href="http://krissyscookingblog.blogspot.com/2007/04/best-ever-pizza-base-recipe.html"><span style="font-family:Verdana, sans-serif;">Best Ever Pizza-base recipe</span></a></u></span> <p class="western" style="margin-bottom: 0in; color: rgb(0, 0, 0);"><u><a href="http://krissyscookingblog.blogspot.com/2007/04/moroccan-couscous-salad.html"><span style="font-family:Verdana, sans-serif;">Moroccan Couscous Salad</span></a></u></p> <p class="western" style="margin-bottom: 0in; color: rgb(0, 0, 0);"><u><a href="http://krissyscookingblog.blogspot.com/2007/04/quick-fruity-porridge.html"><span style="font-family:Verdana, sans-serif;">Quick Fruity Porridge</span></a></u></p> <p class="western" style="margin-bottom: 0in; color: rgb(0, 0, 0);"><u><a href="http://krissyscookingblog.blogspot.com/2007/04/lamb-souvlaki-wraps.html"><span style="font-family:Verdana, sans-serif;">Lamb Souvlaki Wraps</span></a></u></p> <p class="western" style="margin-bottom: 0in; color: rgb(0, 0, 0);"><u><a href="http://krissyscookingblog.blogspot.com/2007/05/lamb-fritters-another-way-with-left.html"><span style="font-family:Verdana, sans-serif;">Lamb Fritters - another way with left overs</span></a></u></p> <p class="western" style="margin-bottom: 0in; color: rgb(0, 0, 0);"><u><a href="http://krissyscookingblog.blogspot.com/2007/05/simple-in-hurry-chickpea-curry.html"><span style="font-family:Verdana, sans-serif;">Simple in-a-hurry Chickpea Curry</span></a></u></p> <p class="western" style="margin-bottom: 0in; color: rgb(0, 0, 0);"><u><a href="http://krissyscookingblog.blogspot.com/2007/05/simple-beef-curry.html"><span style="font-family:Verdana, sans-serif;">Simple Beef Curry</span></a></u></p> <p class="western" style="margin-bottom: 0in; color: rgb(0, 0, 0);"><u><a href="http://krissyscookingblog.blogspot.com/2007/05/layered-shepherds-pie.html"><span style="font-family:Verdana, sans-serif;">Layered Shepherds Pie</span></a></u></p> <p class="western" style="margin-bottom: 0in; color: rgb(0, 0, 0);"><u><a href="http://krissyscookingblog.blogspot.com/2007/06/lamb-cutlets-and-fritteda.html"><span style="font-family:Verdana, sans-serif;">Lamb Cutlets and Fritteda</span></a></u></p> <p class="western" style="margin-bottom: 0in; color: rgb(0, 0, 0);"><u><a href="http://krissyscookingblog.blogspot.com/2007/07/wrap-your-sausages.html"><span style="font-family:Verdana, sans-serif;">Wrap your sausages</span></a></u></p> <p class="western" style="margin-bottom: 0in; color: rgb(0, 0, 0);"><u><a href="http://krissyscookingblog.blogspot.com/2007/07/buttered-asparagus-with-ham.html"><span style="font-family:Verdana, sans-serif;">Buttered Asparagus with Ham</span></a></u></p> <p class="western" style="margin-bottom: 0in; color: rgb(0, 0, 0);"><u><a href="http://krissyscookingblog.blogspot.com/2007/07/chorizo-and-white-bean-stew.html"><span style="font-family:Verdana, sans-serif;">Chorizo and White Bean Stew</span></a></u></p> <p class="western" style="margin-bottom: 0in; color: rgb(0, 0, 0);"><u><a href="http://krissyscookingblog.blogspot.com/2007/07/cheesy-roast-vegetable-tarts.html"><span style="font-family:Verdana, sans-serif;">The Cheesy Roast Vegetable Tarts</span></a></u></p> <p class="western" style="margin-bottom: 0in; color: rgb(0, 0, 0);"><u><a href="http://krissyscookingblog.blogspot.com/2007/07/fajitas-for-cheats.html"><span style="font-family:Verdana, sans-serif;">Fajita's for cheats</span></a></u></p> <p class="western" style="margin-bottom: 0in; color: rgb(0, 0, 0);"><u><a href="http://krissyscookingblog.blogspot.com/2007/07/cheesy-boozy-goodness.html"><span style="font-family:Verdana, sans-serif;">Cheesy, boozy goodness</span></a></u></p> <p class="western" style="margin-bottom: 0in; color: rgb(0, 0, 0);"><u><a href="http://krissyscookingblog.blogspot.com/2007/07/five-minute-turkey-dinner.html"><span style="font-family:Verdana, sans-serif;">A five minute turkey dinner</span></a></u></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-36996694.post-40919140549722882462008-11-25T22:46:00.002+11:002008-11-25T22:57:27.112+11:00Asian Coleslaw RecipeI'm not sure this even counts as a recipe, it's so easy. It's a chunky, filling, nutrient-packed alternative to a green salad, or a traditional creamy coleslaw. We eat it with spicy marinated lamb chops or chicken, and sometimes just with a fried egg on top. It will last a few days in the fridge, so when I'm trying to be healthy I'll make a big bowl and take it to lunch every day. I hope you like it too.<br /><span style="font-weight: bold;">Asian Coleslaw</span><br />1/4 red cabbage or wombok, shredded<br />2 cups bean sprouts<br />2 carrots, sliced into matchsticks<br />1/2 Lebanese cucumber, sliced into matchsticks<br />1 small red chilli, diced finely<br />3 Tbs sesame seeds, toasted<br />Dressing<br />2 Tbs sweet chilli sauce<br />1 Tbs lime juice<br />1 tsp fish sauce (optional)<br />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!Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-36996694.post-23239410153617601362008-11-24T19:07:00.002+11:002008-11-24T20:04:05.541+11:00When you really don't feel like cooking...Our schedule has been all over the place since we came back from New Zealand. The menu plans have gone out the window as we have unexpected guests, or unexpected nights out. Right this moment I have two guys grunting and carrying on in the living room - Ryan has started a new exercise regime with a mate! So dinner will be a bit delayed.<br />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.<br />So here's the menu plan:<br /><a href="http://www.taste.com.au/recipes/6737/nasi+goreng">Nasi Goreng</a><br />Chili con carne on baked potatoes<br />Chunky bean salad<br />Fish with salad and green beans.<br /><br />Happy Monday!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-36996694.post-58664718574012013842008-11-17T17:57:00.002+11:002008-11-17T18:02:32.742+11:00Menu Plan Monday - November 17I seem to have added an extra two kilograms to my already generous weight. I'm not sure where they came from. I'm not going to name these two, because I don't want them to stick around, but it's in their honour that we are having mostly salads this week. Enjoy:<br />Lamb chops with Asian coleslaw<br />Poached eggs and salad<br />Chicken curry and brown rice<br />Grilled Fish, salad and green beans<br /><a href="http://www.thekitchenplayground.com/2008/broad-bean-risotto-and-the-amazing-vanishing-bread/">Broad bean risotto</a> (this one was inspired the <a href="http://www.thekitchenplayground.com">Kitchen Playground</a>)<br /><br />Happy Monday!Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-36996694.post-57415725898475805352008-11-16T18:04:00.003+11:002008-11-17T17:57:19.795+11:00Cheap Eats in CanberraWe've been away visiting family in New Zealand, so I haven't been cooking or blogging. There's been a LOT of eating though. Coming home to an empty, spidery kitchen was not exactly inspiring, so we've eaten out a lot since we got home as well.<br />My work clothes are getting tight.<br />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!<br /><br /><span style="font-weight: bold;">Turkish Delight</span>, 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.<br /><br /><span style="font-weight: bold;">Dickson Noodle House</span>, 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.<br /><br /><span style="font-weight: bold;">Griffith Vietnamese</span>, 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.<br /><br /><span style="font-weight: bold;">Cafe Essen</span>, 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.<br /><br /><span style="font-weight: bold;">PJ O'Reilly's</span>, Civic. Simple, no-frills pub grub. Cheap steak, a choice of three sorts of fish and chips.<br /><br />Bon Apetite : )Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-36996694.post-23067550425548637392008-10-18T16:31:00.004+11:002008-10-18T17:32:31.393+11:00My Daily Bread: Experiments in bakingIt's a bit scary. I'm afraid of yeast. I've only ever cooked Hot Cross Buns successfully, and even they were tough and stale by the next morning.<br />Baking bread is also scary because it feels like a huge investment in time. Weighing, mixing, rising, kneading. Especially kneading.<br />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...<br />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?<br />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.<br />Exhibit One:<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm4.static.flickr.com/3237/2950367563_aa8b5622f8.jpg?v=0"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px;" src="http://farm4.static.flickr.com/3237/2950367563_aa8b5622f8.jpg?v=0" alt="" border="0" /></a>My courage bolstered, it was time to find a yeast recipe. Jules at <a href="http://traineedomesticgoddess.blogspot.com">Domestic Goddess in Training </a>posted this recipe for <a href="http://traineedomesticgoddess.blogspot.com/2008/08/perfect-pita-pockets.html">perfect pita</a>, 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!<br />Exhibit Two:<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm4.static.flickr.com/3044/2951222696_a986ff55b6.jpg?v=0"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px;" src="http://farm4.static.flickr.com/3044/2951222696_a986ff55b6.jpg?v=0" alt="" border="0" /></a>The next week, I saw these awesome <a href="http://www.culinaryconcoctionsbypeabody.com/2008/10/03/a-non-sweet-for-my-sweetie/">Garlic Cheese Twists</a> 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!<br />Exhibit Three:<br />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.<br />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!Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-36996694.post-12194883178225457452008-10-15T21:47:00.005+11:002008-10-16T21:05:24.110+11:00My daily bread: Blog Action Day<span style=";font-family:Arial;font-size:100%;" >I am learning how to bake my own bread. For me it is an exercise in gratitude. When I am baking, I am thankful for my kitchen, for the time and the ability to bake from scratch, for the leeway to buy more if I mess up. I know there's millions of people in this world who have none of these luxuries.</span> <p style="font-family:georgia;"><span style="font-size:100%;">If money is tight, being able to cook can stretch your dollar much, much further. <a href="http://www.hillbillyhousewife.com/">Hillbilly Housewife</a> 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 <a href="http://www.destitutegourmet.com/">Destitute Gourmet</a>, also knows this - her cookbooks are beautiful exercises in frugal, healthful abundance.</span></p> <p style="font-family:georgia;"><span style="font-size:100%;">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.</span></p> <p style="font-family:georgia;"><span style="font-size:100%;">Do you know of a soup kitchen in your area? How about a food bank, or somewhere that hands out food parcels?<br /></span> <span style="font-size:100%;">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.</span></p><p style="font-family:georgia;"><span style="font-size:100%;">Here's some of the groups here in Canberra that provide food to those who need it:</span></p><ul style="font-family:georgia;"><li><span style="font-size:100%;"><a href="http://www.ozharvest.org.au/page.php?q=2">Oz Harvest</a></span></li><li><span style="font-size:100%;"><a href="http://www.blogger.com/www.anglicarecg.org.au">Youth in the City</a></span></li></ul><span style="font-size:100%;"><span style="font-family:georgia;">I am proud to be part of </span><a style="font-family: georgia;" href="http://blogactionday.org/">Blog Action Day</a><span style="font-family:georgia;">. If you're helping share food and fight poverty in Canberra, please let us know in the comments.</span></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-36996694.post-27323380770392546392008-10-13T17:24:00.002+11:002008-10-13T17:39:51.485+11:00Menu Plan Monday - October 13Happy Birthday only brother! I can't imagine what it was growing up with three big sisters, but you seem to have come through it in one piece.<br />This weeks' menus are brought to you by the thunder outside my door. My to-do list for this afternoon went like this:<br />- bring in laundry from the washing line<br />- go for a really long walk<br />- wash dishes<br />- blog<br />- make dinner<br />The weather has put a stop to the first two items! So here's the week's menus. Nothing very exciting:<br /><a href="http://krissyscookingblog.blogspot.com/2008/06/warm-chicken-and-white-bean-salad.html">Chicken and white bean salad</a><br /><a href="http://krissyscookingblog.blogspot.com/2007/04/best-ever-pizza-base-recipe.html">Home made pizza</a><br /><a href="http://krissyscookingblog.blogspot.com/2007/04/moroccan-couscous-salad.html">Moroccan Chickpea Cous Cous Salad</a><br />Lamb chops, green beans and mashed potatoes<br />Jacket potatoes with more beans.<br />Happy Monday!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-36996694.post-65747052985768885162008-09-23T17:18:00.002+10:002008-09-23T17:46:07.367+10:00Menu Plan Tuesday... hmmmI seem to be channeling the culinary energy of <a href="http://brazen20au.blogspot.com/2008/09/menu-plan_23.html">Brazen</a> at the moment. I couldn't find the inspiration to post my menu plan yesterday, and it's very loose, even today.<br />Chicken Laksa<br />Toad in the Hole<br />Spinach and Mushroom Quiche<br />Lamb Chops, Sweet Potato Mash and Green Beans<br />Thai Beef Salad<br /><br />Happy Tuesday!Unknownnoreply@blogger.com3