Month: April 2011
You know all that about pictures and a thousand words.
Going to Pancakes On The Rocks in Circular Quay is an old family favourite of ours.
It’s open 24 hours, so we can turn up at 7.30am and have breakfast, plus they have colouring sheets.
But most importantly, their pancakes are the finest in the land and great value for money.
We ordered bacon on our latest jaunt and it tasted so good. Just the memory of it makes me smile.
When I say good bye to Sydney in June, the food is …
I came across this recipe in my efforts to make a home-made version of AT’s favourite cheap and nasty bakery treat – Jam and Coconut Slice. Like the ones he used to get at the bakery near his childhood home – yellow, gluey and streaked with a line of fluorescent pink ‘jam’. The kind with the dense, crumbly base and the juicy coconut top. Ok, so they weren’t THAT bad. And it was very mumsy of me to try and make the home-made version. These ones are lighter, more crumbly and taste of home-cooked goodness. Nothing like the original, mass-produced …
Call this a countdown if you will….where I will be tasting my best-loved treats one last time before heading off to the UK.
I will start with Haberfield, a small suburb that is home to many Italian immigrants and therefore a great selection of Italian eateries….cheese, bread, cake and small goods shops.
It is also the place I have been visiting with my Mum since I had my first child.
We have been taking the boys to the little park there for about 5 years now, occasionally snacking on cannoli or almond cookies and never leaving empty handed.
We took …
Cheese of this ilk (hard and granular – hence the the name ‘gran’) is a permanent fixture in my fridge.
It’s not usually Parmesan, because that is really expensive…rather I get the equally appropriate and almost-as-tasty Grana Padano.
Or you could use Pecorino or Romano…it all depends on your budget and your taste.
Point is, cheese is good.
It can be used to add a depth of flavour to pasta dishes, stews and egg dishes like frittata and quiche or even the humble cheese sauce.
Or, you can even serve up crumbled chunks on an antipasto platter or with olives …
I am sorry I haven’t been posting for a while now…But I have good reason. I am moving to sunny England in June.
AT surprised me with champagne and roses on the day we got our visas approved. Our tickets are booked and my belongings are being categorised into ‘pack and take’ – ‘keep and store’ the rest is being either being dumped, sold for a pittance on ebay or given to friends. The kitchen has not been the hive of activity it once was and it does make me a little sad. I have been so busy with MOTIF …