Month: October 2010
I think the first time I tried a crab omlette was at Neil Perry’s Rock Pool in Sydney.
It was good.
Who am I kidding, it was amazing.
I try to reenact the moment at home, but it’s not quite the same without the ambient lighting and an attentive waiter.
So, I make do with dishing up my own dinner, drinking a beer straight from the bottle and eating in front of the telly.
I like both of those scenarios very much.
OK, so I’ll stop rambling and offer you the crab omlette recipe I use.
It might not look …
Like Lara, I like to eat too. I love getting to know a new country or city really well and finding out about all of its hidden treats. I’ve been in Colombia for almost five months now, getting to know every food choice in panaderias (bakery), fast food stalls, and typical restaurants across this nation. Even though I’m a vegetarian, I don’t always eat healthy. I love street food, and Colombia is full of bready, cheesy, fatty delights at every turn. On the other end of the spectrum, a unique, mind-boggling selection of exotic fruits and vegetables to experiment with …
It seems everyone is eating and baking them right now.
I tried my first ever macaron about 6 months ago at a cafe near by.
In hindsight, I can see it was a pretty sad version of what a macaron should be, but even still, I love-love-loved it.
It was lemon. The butter cream was cold and tangy.
I am now a convert to the cult of macaron.
I have since tried a perfect hazelnut offering from Sweetness Patisserie, and even sampled a a few bites from the impressive Macaron Bar at Baroque …
I thought this post was nice way to commemorate the maiden voyage of my new oven, and the return home of a seasoned journey-woman.
Nana’s (that’s my mum) arrived home from one of her pilgramages to Japan early this morning.
As usual, she bought back some lovely gifts for us all.
And the adorable terry-cloth tea towel, decorated with strawberries that she bought back for me.
Plus the usual array of strange, chewy, …
Well, it has finally happened.
My oven died.
It had been fading for some time and recently it stopped reaching even 180C.
I was told the replacement part was expensive and a new oven seemed a more prudent choice.
For the last two weeks, and even longer now that I come to think of it, my baking mojo has been off kilter.
The straw that broke the camel’s back was when I couldn’t get the oven hot enough for our sacrosanct home made pizza on Friday night.
Since that fateful night, it’s like I’ve lost a limb.
My baking bone …
Salads aren’t necessarily summer foods. They can be enjoyed after large, fattening lunches of fish and chips or whipped up when you don’t want to bother with a hot meal. I’ve been making this recipe for years and I really love the delicate flavour and the way it always satisfies. The unusual dressing contains both olive oil and sesame oil, and even though it’s such a simple recipe, the results are surprisingly tasty. To make this dish much less calorific and carb-free – simply remove the noodles and up the quantity of vegetables. Drizzled with a bit sweet-chilli sauce – …
I know, I know….we’ve all made carrot cake.
We all love the icing, the delicate spices and nutty flavours.
I can’t let go of a carrot cake that we used to sell at a cafe I worked at in high school.
I remember the owner’s wife used to make it and it was like nothing else on this planet.
I have since tried to recreate that magical moment to no avail.
VC’s birthday was last week (Happy Birthday sis!) and we had a family dinner to celebrate on Sunday night.
As usual Mum made a beautiful spread and …
I don’t know why I do this.
Put chocolate in everything.
Make biscuits with unhealthy amounts of butter.
Continue to bake and eat shortbread outside of the festive season.
But here it is, I must share with you my latest and greatest: choc-chip shortbread cookies.
Chocolate-Chip Shortbread Recipe
225g butter (or 2 sticks)
1 cup icing mixture (which is icing sugar cut with cornstarch, to keep from getting hard and lumpy)
1 tsp vanilla
1 3/4 cups flour
1/2 tsp salt
choc-chips/chopped chocolate (unspecified amount, it’s up to you)
OVEN @ 160C or 325 F
In the efforts to reduce the refined and processed foods in my diet, I started buying raw sugar for my sugar bowl.
It wasn’t for calorific reasons, sugar is sugar is sugar, I thought I was being whole foods wholesome.
Then I heard, I can’t remember where, that it’s pointless switching to raw sugar.
I have done a bit of reading and since found out that there is no real benefit to eating raw sugar.
It is slightly less processed in the sense that the crystals are bigger and they have reintroduced some of the molasses.
I was rather disappointed …
Today’s post is a recipe from Bobby Jewell’s The Lad’s Chef Cookbook
I was asked to feature a recipe from Bobby’s new book and have selected the Rhubarb and Apple Crumble recipe.
Getting men in the kitchen is never a bad thing and this recipe looks particularly delicious. Take note of the unusual serving cream suggestion….I can’t wait to try this.
Rhubarb and Apple Crumble Recipe
20g dark brown sugar
1 green apple, peeled, cored and diced (1cm)
100g rhubarb, washed, trimmed and diced (5cm)
1 orange, zest and juice
50g dark brown sugar