Friday, May 10, 2013
Wednesday, May 1, 2013
Waffles: From Morning To Midnight by Dorie Greenspan
1 1/2 cups flour
2 tsp baking powder
1/2 tsp salt
1 1/2 cups milk
2 eggs, lightly beaten
3/4 cup grated Parmesan (pro tip: don't do what I did and grate the cheese over the cup measure at the last minute)
1/3 cup chopped walnuts
1/4 cup EVOO
300ml sour cream
bunch of basil, leaves picked off the stalks
100g baby spinach
2 cloves garlic
1. Preheat your waffle iron as per its instructions. Preheat oven to 100°C (200°F) if you want to serve all the waffles at once.
2. Whisk together the flour, baking powder and salt. Add the milk and eggs and stir to combine. Fold in the Parmesan, walnuts and then, lastly, the oil.
3. Cook waffles according to the iron's instructions (mine yielded 8 square waffles), stashing them in the oven as the cook if that's how you're rolling.
4. MEANWHILE make the sauce. Finely chop (by hand or by food processor) the basil, spinach and garlic together. In a bowl, combine the basil stuff and the sour cream and season with S&P to taste.
5. Serve waffles with the sauce and an awesome salad. YUUUUUM!! (I also made a side of those beans from last week's blog to go with.)
Saturday, April 20, 2013
Adapted from Jamie's 30-Minute Meals By Jamie Oliver.
I found the prospect of typing out the recipe for this meal almost as exhausting as cooking it. You can view it here.
Monday, April 15, 2013
750ml vegetable stock (3 cups)60g long grain rice
2 eggs, beaten until a litte fluffy
juice of a lemon
100g baby spinach, torn or chopped into large-ish pieces (optional)
1 cup frozen peas (honestly, I didn't measure), (optional)
1 tbs fresh parsley, chopped
S&P to taste
1. Put stock in a saucepan and bring to a boil. Add rice, cover and cook about 15-20 minutes until the rice is just about cooked.
2. Meanwhile, add the lemon juice to the eggs.
3. Once the rice is almost done cooking, add the peas (if using) to the saucepan, bring back to the boil and cook for a minute until the peas are no longer frozen.
4. Turn the heat to low and slowly add the egg mixture to the pot, stirring as you go so it thickens the soup. Add a litte boiling water if it's too thick.
5. Add the spinach, if using, and the parsley to the soup. Stir around for a minute until the spinach is wilted. Season with salt and pepper to taste.
6. Serve, topped with some grated (or powdery) Parmesan.
*If you live in the Melbourne area, check out Michael's comedy festival show. It's on at 8:30pm every night until 20th and I'll totally give you a discount on the door if you tell me you read my blog. LANGUAGE WARNING THOUGH! And cartoon violence, so not for kids or people offended by these things.
Monday, April 1, 2013
Bear in mind this recipe fed 11 people so feel free to halve it as per your requirments.
Shredded meat off a supermarket BBQ chicken (reserve the chicken juices from the bag it came in)
3 leeks, sliced
900ml cream (I used lite cream, this is totally a diet recipe)
2 tbs Dijon mustard
3 tbs wholegrain mustard
2 cloves garlic, chopped
1kg short pasta (I used tortiglioni)
mozarella cheese, grated (as much as you like to top the bake)
salt and pepper to taste
1. Preheat oven to 200°C (390°F). Heat a frying pan over medium with a little olive oil.
2. Sauté leeks and garlic until leeks are soften and a little golden. Add the chicken, chicken juicings, cream and mustard and stir everything together. Bring to an almost-boil and then reduce and simmer until thickened, about 20 minutes.
3. Meanwhile, cook pasta as per package instructions (plenty of salt in the water) and drain a minute or two before it's fully cooked.
4. Season the sauce with salt and pepper to taste. Combine the sauce with the pasta and pour into a baking dish. Top with cheese and bake for 20 minutes or until the cheese is golden.
5. NOM NOM NOM!!!
Monday, March 18, 2013
Adapted from The Asian Grandmothers Cookbook: Home Cooking From Asian American Kitchens by Patricia Tanumihardja
1 1/2 cups white vinegar
1 cup water
6 cloves garlic, crushed
2 bay leaves
1 1/2 tsp peppercorns, crushed
8 chicken Marylands, cut into thigh and drumstick pieces
3/4 cup soy sauce
chopped spring onions to garnish
1. Combine the first five ingredients in a Dutch oven. Place chicken pieces in the mixture in one layer and bring to a boil on the stove over high heat. Reduce heat, cover and simmer for 20 minutes.
2. Add the soy sauce and stir to make sure it's evenly distributed though the sauce. Bring back to a boil, cover and simmer for a further 20 minutes or until the chicken's cooked.
3. Remove the chicken from the sauce, shaking off as much liquid as possible. Pat dry with paper towels and place on a plate. Put the sauce on the back burner and bring back to the boil to reduce a little.
4. Heat about 3 tbs oil in a frying pan until very hot. Fry the chicken pieces all over until crispy and brown. Place all the chicken on a serving dish and pour the sauce over the top.
Serve with rice and sprinkled with spring onions.
*A comprehensive list of benefits of owning a Kindle:
- Giant books weigh the same as small books. No more carrying giant handbags and straining your back when you're reading a thick book.
- Ashamed of what you're reading (50 Shades, perhaps?), no one can tell what you're reading when you're reading a Kindle.
- Speaking of 50 Shades, you know who gets to read books for free before they become super popular and they jack up the price? KINDLE OWNERS!
- Adjustable print size. No need to order large print books.
- Carry around multiple books at a time! No need to fear finishing a book while you're out and being left without anything to read.
- Get the classics for free (or almost free.)
- Cheaper books
- Don't want to commit to buying the actual book coz you're not sure you like it? Get a free sample.
- Instant gratification! No waiting for books to arrive in the post.
- Ink screen- doesn't strain yours eyes like an iPad or computer.
- Built-in dictionary so you never need to wonder what a word means again!
- Going shopping for dinner? Take your Kindle for easy access to the list of ingredients.
The list goes on! I'm not being paid by Amazon. I just really really love my Kindle.
Sunday, March 10, 2013
adapted from Nigella Kitchen by Nigella Lawson
300g small pasta
400g tin chopped tomatoes
400g tin cannellini beans, drained and rinsed
250g salami, cut into 2cm pieces
2 sprigs each of fresh rosemary and thyme
1. Cook the pasta as per package instructions and meanwhile...
2. Heat a large frying pan over medium heat and add the salami (no oil needed!) and herbs, frying until the salami is a little coloured.
3. Add the tin of tomatoes and enough water to half fill the tomato tin to the salami. Stir, then add the cannellini beans and stir again.
4. Simmer the sauce until the pasta is cooked. If the sauce needs it, season with S&P.
5. Drain the pasta and pour it into the frying pan and toss everything together.
Serve topped with the cheese of your choice (powdered, real, there's no judgement here) and eat, perhaps with a spoon (hey, it's my comfort food).
P.S. Thank you to all my new Facebook likers. I'm seriously a little giddy over all the love you've given me. Thank you thank you thank you!