tag:blogger.com,1999:blog-53785221199833364802024-03-06T08:46:42.476+13:00Study FoodA blog about food for students created by a student!Kathttp://www.blogger.com/profile/00052782378480455909noreply@blogger.comBlogger109125tag:blogger.com,1999:blog-5378522119983336480.post-66042914554802832742015-07-05T20:20:00.000+12:002015-07-05T20:20:53.971+12:00Tutti-Frutti Flapover Pie<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://www.samstern.co.uk/book/student-cookbook/" target="_blank">Sam</a> refers to this as a "Tutti-Frutti Flapover Pie", I think this is a cute name! So I'm gonna keep it.<br />
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His pie is filled with nectarines, blueberries, blackberries, banana and apple. Mine had apples and blackberries - take away from this that any old fruit/ combination there of will do!<br />
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I make my pastry with wholemeal flour and brown sugar, both of which contribute to a more nutty tasting, brown effect. The brown sugar helps to counter the slightly drying effect of the bran in the flour.<br />
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I chuck a little ground almonds in through my fruit, partially because I like the taste, but mostly to soak up any extraneous fruit juices!<br />
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This is a deceptively simple, but impressive dessert - I encourage you to give it a go!<br />
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Get your oven preheating to 200 degrees C</div>
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For the pastry:</div>
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225g wholemeal flour,</div>
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2 Tbsp brown sugar,</div>
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1 tsp cinnamon,</div>
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120g butter (cold and chopped into wee pieces),</div>
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1tsp (or so) of lemon zest,</div>
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1 egg yolk</div>
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2 Tbsp (ish) of brandy or water</div>
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Mix the flour, cinnamon and sugar together. Rub the butter into the flour until the mix looks sandy, or like breadcrumbs. (You can use a food processor for this, if that's more your thing!)</div>
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Using a fork (you want to introduce as little heat as possible into this!) mix in the zest, egg yolk and just as much ice-cold liquid to bring the pastry together, so that you can clump it into a lump, and squish it into some cling film for bunging into the fridge to chill down for a bit.</div>
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For the filling:</div>
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Fruit. A mixture. 3-4 cups worth?</div>
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2 Tbsp ground almonds,</div>
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A pinch of cinnamon, nutmeg or ginger (whichever you like most/ goes with your fruit!)</div>
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1 Tbsp caster sugar,</div>
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1 tsp vanilla</div>
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lemon juice.</div>
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Chop the fruit into evenly sized pieces and toss through the sugar, spices, almond, vanilla and lemon juice.</div>
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On a floured surface, roll your pastry out into a large, circular ish shape, about 5-7mm thick? And flop it onto a greased or lined oven tray.</div>
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Pile your fruit into the middle of the pastry circle, keeping clear of the edges, which you will brush with a mix of beaten egg-and-milk and fold over the fruit. Leave a space in the middle, and don't worry if it cracks, or looks rough - this is a rustic pie-thing!</div>
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Brush the flapped over bits with your egg wash, and sprinkle with sugar.</div>
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Bake for 30-40 minutes until the pastry is golden and the fruit is cooked.</div>
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Serve hot or cold, with cream, icecream or custard - YUM!</div>
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Kathttp://www.blogger.com/profile/00052782378480455909noreply@blogger.com1tag:blogger.com,1999:blog-5378522119983336480.post-32304796352041918882014-10-05T23:08:00.000+13:002014-10-05T23:08:09.252+13:00Crispy Fried Aubergine<div dir="ltr" style="text-align: left;" trbidi="on">
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When I was little, I didn't like aubergine/ eggplant. Now that I'm older, I can quite fathom why... Some things that wee-Kat didn't eat, such as blue cheese, make sense (even if I'm now a fan!) or tinned-baked beans (they're still ick!!)... But aubergine? It's just so nommy!!<br />
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My two most favourite preparations of aubergine are traditionally performed by my Da; either barbecued and marinated or barbecued and then wrapped around feta and chargrilled red peppers... YUM! But those are recipes for another time!<br />
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Today's recipe results in a crispy, crunchy exterior and creamy, egg-planty interior. I learned this from the Korean house-guest of a Childhood friend of my Ma's (try saying that 10 times fast!)... But I'm not sure of the actual origins.<br />
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One aubergine sliced 5-7mm thick (aka "not too thick, not too thin - just right"!)<br />
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Oil to fill your chosen cooking vessel to 1cm<br />
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Heat the oil in a pan over medium to high heat.<br />
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Put your beaten egg in one, shallow dish (I usually use a bread-plate) and your Panko crumbs and salt in another (sometimes I put sesame seeds in here too!)...<br />
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Once the oil comes up to temperature (I usually test this by placing a small piece of break into the oil, and if it goes golden brown and sizzly pretty quickly, I figure I'm good to go!)... Take a slice of egg plant, dip in first in the egg, then in the bread crumbs and slide it into the oil.<br />
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Fry until golden brown on one side before turning to cook the other. This is where the thinness of your slicing comes into play, as a "too thick" slice won't cook all the way through before the outside has burnt. And neither burnt crumb nor raw aubergine is all that fun...<br />
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Serve the cooked egg plant as a side dish or snack with a sauce of your choice (I like lemon juice and salt).</div>
Kathttp://www.blogger.com/profile/00052782378480455909noreply@blogger.com0tag:blogger.com,1999:blog-5378522119983336480.post-45501602792757706652014-08-31T16:06:00.001+12:002014-08-31T16:06:30.613+12:00Almost Sorted-Food's Pulled Pork Sandwiches<div dir="ltr" style="text-align: left;" trbidi="on">
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Okay, okay... So it kinda - sorta looks like a sandwich outta a Horror Film - but that's just BBQ sauce, y'all! And homemade too!!</div>
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These <a href="http://sortedfood.com/#!/bbqpulledpork/" target="_blank">pulled pork sandwiches</a> represent one of the first (I think) things I've made from the boys over at <a href="http://sortedfood.com/" target="_blank">Sorted Food</a>... Although that doesn't seem quite right/ fair as their recipes are pretty awesome! They work kinda like my favourite <a href="http://www.samstern.co.uk/book/student-cookbook/?inside" target="_blank">Sam</a> book in terms of approachable, tasty recipes only in internet/ video form.</div>
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Anyway! The recipe. As we have established by now, I am me. And, being me, following recipes to the T is something I have about as much talent for as I do sitting still. (i.e. Zero. *fidgets* ... *knocks laptop onto floor* ... "Shit, shit, shit!")</div>
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I followed the Sorted recipe Sorta... And still got an awesome, fabulous result! AND managed to make soup out of the left over cooking liquid. Because I am nothing if not resourceful.</div>
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So. The changes. The first, and possibly most significant aberration was that I slow cooked, rather than oven-braised my pork. Partially because my oven at home is a little bit crap (not just sour grapes, I swear!) and partially because... Well. I did, Okay?! Rather than the three hours at 160ÂșC recommended by those Sorted Boys - I did 3-4 hours on Low in my slow cooker... (I started prodding the pork at 3 hours... And gave it another 30 mins - keep an eye on it)</div>
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My second thing was; here in l'il ol' NZ beer typically comes in 330ml bottle rather than the</div>
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Sorted-stipulated 500ml... So I used 330ml of <a href="http://en.wikipedia.org/wiki/Speight's" target="_blank">Speight's</a> Old Dark (a link to their Wikipedia page rather than their website as you have to be over 18 to visit, and that was too much like hard work...), 375ml of <a href="http://www.bundaberg.com/info/product_range/ginger_beer/" target="_blank">Bundaberg Ginger Beer</a> (full fat, please - none of this "Diet" BS) the reason for the GB again, was two-fold - one, it was what we had and two, I thought the ginger would add an extra dimension... And topped the liquid content up to a litre with 300ml of water (because, no - I am not taking a tsp of water out to make it exact - that would be overkill!)</div>
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Because of the GB, I didn't bother with adding any sugar as I figured the mix would be sweet enough! (I also caramalised, rather than quick-fried my carrots and onions - adding to the sweetness)</div>
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Finally, for the pork - I don't typically have garlic powder (for the rub) - but we did have some garlic flakes (why, I will never know...) so I ground 'em up and used them instead! I'll stick with recommending garlic powder - simply because I don't think it's necessary to use the flakes... But I do think it's good to point out that substitutions can be simple too!</div>
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For the sauce, I totally ignored the "cooking liquid could make it greasy" warning and used it anyway... It was fine (emulsified) on the day - and you can just lift off the separates once it's sat in the fridge overnight (which is what you need to do with all the cooking liquid if you wanna use if later to make a soup or something). And I used Sriracha rather than Tobassco, but any hot sauce will probably do! :)</div>
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The result, when served in a bun with coleslaw (with either vinaigrette [for balance] or mayo [for sheer, unadulterated luxuriousness]) is a delicious, smokey-sweet sandwich that you won't be able to wait to have leftovers of!</div>
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1 large onion, medium sliced</div>
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2 carrots, medium sliced</div>
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4 cloves garlic, crushed and roughly chopped</div>
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1.5(ish)kg pork shoulder, bone-in/skin-off</div>
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2 Tbsp smoked paprika</div>
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2 tsp cayenne pepper (I used to call this "canine" pepper when I was a kiddie)</div>
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1 Tbsp garlic powder</div>
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Salt and pepper to taste</div>
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2 Tbsp tomato paste</div>
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(1-2 Tbsp brown sugar - if you're not using a sweet liquid)</div>
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Liquid to make 1 litre (be that beer, ginger beer, stock, cider... and water! Aim for half water!)</div>
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Caramalise the onion, carrots and garlic in a little oil. Tip into a slow cooker with the tomato paste, brown sugar (if using) and liquids.</div>
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Mix the paprika, cayenne pepper, garlic powder, salt and pepper together and massage into the pork shoulder.</div>
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Pop the shoulder into the liquid-filled slow cooker and allow to percolate for 3-4 hours (or until the meat is fall-off-the-bone tender) At this point, pull the pork out the slow cooker and allow to rest on the bench, covered loosely in foil. Reserve the liquid.</div>
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While the pork is resting - get on with making your own BBQ sauce...</div>
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You will need:</div>
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1 Tbsp each: honey, brown sugar and smoked paprika</div>
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150ml water (or cooking liquid - if you can skim off some of the fat first, so much the better! :) )</div>
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50 ml cider vinegar</div>
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150g tomato ketchup/sauce (I can remember how much that is in cup-form, sorry!)</div>
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2 tsp (or to taste) each Worcestershire sauce and hot sauce</div>
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Mix all the sauce ingredients together in a small saucepan and heat until slightly thickened (or reduced by 1/3 - 1/2 - if you want a CRAZY BBQ sauce... Which is what I did.)</div>
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Now, shred your pork with a pair of forks - it's best to shred all the pork now, because it will set up hard if you don't!</div>
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And pile the pork into a bun with some coleslaw and drizzle over that homemade BBQ crack (I reckon a little apple sauce would be good in there too...)</div>
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The leftover pork can be used in soups, more sandwiches or <a href="http://studyfood.blogspot.co.nz/2013/10/totoro-bento-and-hot-dog-opuses.html" target="_blank">onigiri</a>... Use your imagination!</div>
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Enjoy! :)</div>
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Kathttp://www.blogger.com/profile/00052782378480455909noreply@blogger.com1tag:blogger.com,1999:blog-5378522119983336480.post-80599076456444858422014-08-12T13:00:00.000+12:002014-08-12T13:00:02.603+12:00Rich, Roasted Ratatouille<div dir="ltr" style="text-align: left;" trbidi="on">
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I like my ratatouille like I like my men: dark, strong, rich, a little bit sweet and tall with blue eyes. Wait. What?<br />
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<br />
Rat-Stew, as we lovingly refer to this dish in my family is a fabulous dish! Especially useful for using up those potentially slightly dodgy veggies left over from last week's veggie market... The tomatoes, and aromatics are kinda necessary - but the bulking vegetables can be anything that's not too starchy, really.<br />
<br />
Funny story, apparently when I was little I would eat courgette but not zucchini. The theory behind this being that my Grandfather referred to<br />
<br />
This version, which is oven roasted, comes from my darling <a href="http://www.samstern.co.uk/book/student-cookbook/" target="_blank">Sam Stern</a>'s Student Cookbook... I love that book! I have confused many a Boyfriend and flatmate by asking, broken heartedly "Where's Sam? Have you seen him? I've lost him!"... And then predictably locating the book under my bed from when I was reading it before bed...<br />
<br />
The roasting causes it to be much richer than the, more usual to me, stove top version... I've never looked back!!<br />
<br />
<br />
<a name='more'></a>Ingredients:<br />
<br />
<u>A mix of:</u><br />
<u><br /></u>
An aubergine/ eggplant<br />
A couple of courgettes<br />
Capsicums<br />
Carrots<br />
Olives<br />
Parsnips<br />
<br />
<u>Compulsory (ish):</u><br />
<u><br /></u>
1 large onion (red or white, red for preference!)<br />
A couple of glugs of olive oil<br />
1 x 400g tin of chopped tomatoes<br />
4-6 cloves of garlic, chopped<br />
1 Tbsp of balsamic vinegar (or red wine)<br />
A pinch of brown or raw sugar<br />
A sprinkle of ground cinnamon, dried herbs and salt and pepper<br />
<br />
Set the oven to 200 degrees C<br />
<br />
Chop your veggies up (and onion) into bite sized chunks and toss in the olive oil and half the vinegar. Pop into a tin and bung in the oven for 15 minutes.<br />
<br />
Meanwhile mix the remaining ingredients together.<br />
<br />
Once the initial 15 minutes are up, pull the veggies out of the oven and pour over the tomatoey, garicky, herby mix. Throw the whole lot back in the oven for a further 30 minutes, or until tender-cooked.<br />
<br />
Check for seasoning and serve hot, warm or cold - as a side or a main.<br />
<br />
... It makes an amazing veggie lasagne!<br />
<br />
Or, chuck in a can of lentils or chickpeas for a complete meal.<br />
<br /></div>
Kathttp://www.blogger.com/profile/00052782378480455909noreply@blogger.com0tag:blogger.com,1999:blog-5378522119983336480.post-73942809169803969412014-08-08T12:00:00.000+12:002014-08-08T12:00:00.869+12:00Cat-paccinos<div dir="ltr" style="text-align: left;" trbidi="on">
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Remember when <a href="https://www.google.co.nz/search?q=catpuccino&safe=off&espv=2&tbm=isch&tbo=u&source=univ&sa=X&ei=1z_fU_SGKo7s8AXcv4CYBA&ved=0CBoQsAQ&biw=1280&bih=675" target="_blank">these</a> were a Thing?</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2s2IK8x1W86jBQ0lOw0m3pZX9HEEZIzYqXyiFLUZFHIpiYPwmpzToXWtrWh1Hrs1e4YjrOChOjQqyHB_CEtd3iz43d5QRWnn5PwonkvGbkyhQjQFBeccKP4EtrdYCB4qrc_iMBNUmvLPK/s1600/DSCF1756.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2s2IK8x1W86jBQ0lOw0m3pZX9HEEZIzYqXyiFLUZFHIpiYPwmpzToXWtrWh1Hrs1e4YjrOChOjQqyHB_CEtd3iz43d5QRWnn5PwonkvGbkyhQjQFBeccKP4EtrdYCB4qrc_iMBNUmvLPK/s1600/DSCF1756.JPG" height="240" width="320" /></a></div>
<br />
Well, I joined in too!! Way back when...<br />
<br />
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<br />
Admittedly, mine are not as awesome as those done by Professionals, but I still think they're pretty darn cute!!<br />
<br />
To make your own, homemade cuteness - froth some milk in whatever manner you can (pumping a French press, milk whisk, espresso machine) - I, and most baristas I worked with, find full-fat milk works best...<br />
<br />
And make whatever form of black coffee makes you happiest.<br />
<br />
Pour the coffee into your favourite mug/ cup reserving a little (preferably with crema, if you can manage it!) and pour in your frothed milk trying your best not to bring the crema up with the milk reserving some of the stiffer froth.<br />
<br />
Use the stiffer froth to make little ears and the reserved coffee/crema to paint a little face on using a toothpick.<br />
<br />
And then destroy your newly made kitten by drinking it. Because that's how Life works.</div>
Kathttp://www.blogger.com/profile/00052782378480455909noreply@blogger.com0tag:blogger.com,1999:blog-5378522119983336480.post-17969789222106403112014-08-07T09:42:00.000+12:002014-08-07T11:04:50.790+12:00What Else to Do With Maca-wrongs?! (Ambrosia)<div dir="ltr" style="text-align: left;" trbidi="on">
Remember my original <a href="http://studyfood.blogspot.co.nz/2011/10/maca-wrongs.html" target="_blank">Maca-wrongs</a>?<br />
<br />
I have, since, made Maracons that have worked and were fabulous... But this post is not about them. This post is about how to disguise macarons that haven't worked.<br />
<br />
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<br />
I suspect I undercooked these, once again...<br />
<br />
But! To no mind!<br />
<br />
I mixed 'em with a little whipped cream, a little fruit yoghurt, some marshmallows and some berries and BOOM: Ambrosia!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9RG-o-KZQMELevGB6KwXzN7jJZ-hKB5S-LrOY-rjXsiiBgFF9TU2RU2-zdAxLxXGIh4ahPtezhUTWSHQQQkqEnTU6LUxZ0rYjnpSurC2NFpkUv0_CZ7CPaPEeMTmHAFfAOI5GCu8JH8kY/s1600/DSCF1764.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9RG-o-KZQMELevGB6KwXzN7jJZ-hKB5S-LrOY-rjXsiiBgFF9TU2RU2-zdAxLxXGIh4ahPtezhUTWSHQQQkqEnTU6LUxZ0rYjnpSurC2NFpkUv0_CZ7CPaPEeMTmHAFfAOI5GCu8JH8kY/s1600/DSCF1764.JPG" height="240" width="320" /></a></div>
<br />
My now go-to macaron recipe is <a href="http://www.yoo-eatz.com/Earl-Grey-Macarons-Honey-Buttercream-Filling-Recipe-15579665" target="_blank">referenced</a> <a href="https://www.youtube.com/watch?v=18PlAZS3Tc0" target="_blank">here</a>. I'll tell you how I do it, sans tea, when I post my success photos! ;-)<br />
<br />
To make my version of Ambrosia whip 250mls of cream with a little vanilla essence and fold through 500ml of flavoured yoghurt. Stir through whatever mix-ins you have - marshmallows, berries, bananas, chocolate chips, crunched up mara-wrongs - the possibilities are endless!<br />
<br />
This is a great potluck dish!<br />
<br />
=^.^=<br />
<br /></div>
Kathttp://www.blogger.com/profile/00052782378480455909noreply@blogger.com0tag:blogger.com,1999:blog-5378522119983336480.post-2573217386165850502014-08-06T20:05:00.000+12:002014-08-06T20:05:00.590+12:00Olive Parcels<div dir="ltr" style="text-align: left;" trbidi="on">
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I think the original recipe for these, such as it is, came from and <a href="http://www.allysongofton.co.nz/" target="_blank">Allyson Gofton</a> cookbook... But I am not certain!<br />
<br />
Parmesan, pastry and olive these little parcels come together in moments! My Mummy used to make them to take as nibbles (Ladies, a Plate! NZ Style) to Adult Dinners - and I used to try to scoff as many as I could before she noticed... It was a good deal. I usually got in trouble, but it was worth it!<br />
<br />
Now that I'm an adult (kinda-sorta) I can make them as and when I please/ have <a href="http://studyfood.blogspot.co.nz/2011/08/student-food-beef-wellington.html" target="_blank">left</a><a href="http://studyfood.blogspot.co.nz/2011/07/home-food-beef-wellington.html" target="_blank">over</a> <a href="http://studyfood.blogspot.co.nz/2010/11/spanokopita-kats-favourite.html" target="_blank">pastry</a>... The olives might make them a little less popular that my other leftover <a href="http://studyfood.blogspot.co.nz/2011/05/leftover-pastry-snacks.html" target="_blank">Pastry Snacks</a> - but that just means more for meee!!!<br />
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"Leftover pastry" is possibly a slight misnomer here - because the easiest way to make these is to use pre-rolled puff or savoury short crust pastry cut into squares... But you can use any puff or savoury short crust, really - the pre-rolled stuff just saves you time!<br />
<br />
Aside from "pitted" the olives can be any of your choice! Kalamata is my favourite - but stuffed, green olives are fun too...<br />
<br />
<a name='more'></a>You will need:<br />
<br />
Puff or Savoury Short Crust pastry<br />
Pitted olives<br />
Grated parmesan cheese<br />
<br />
Set your oven to 200 degrees C<br />
<br />
Sprinkle the parmesan over your pastry and squish in with a rolling pin.<br />
<br />
Cut the pastry into as many squares as you have olives, big enough to cover the olives.<br />
<br />
Sit each olive inside a pastry square (with the parmesan facing down, so it will be on the outside) and fold each of the four corners of the pastry up and over the olive, pinching it in the middle to seal.<br />
<br />
Place each parcel on a lined baking sheet and bake until the pastry is golden and cooked through. 10-15 ish minutes.<br />
<br />
Try to wait for them to cool a bit before eating - the olives retain mouth-scorching heat for quite some time!<br />
<br />
Further options:<br />
<br />
sundried tomatoes and feta/ mozzarella<br />
<br />
olives and feta<br />
<br />
goats cheese and walnut</div>
Kathttp://www.blogger.com/profile/00052782378480455909noreply@blogger.com0tag:blogger.com,1999:blog-5378522119983336480.post-72255209965101061472014-08-04T19:21:00.000+12:002014-08-04T19:21:16.712+12:00Taste & Create: Thali - Black Sesame Chutney<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Georgia, Times New Roman, serif;">This is the final <a href="http://www.tasteandcreate.com/" target="_blank">Taste & Create</a> <a href="http://studyfood.blogspot.co.nz/2012/03/taste-create-seduce-your-taste-buds.html" target="_blank">Thali</a> recipe from <a href="http://seduceyourtastebuds.blogspot.co.nz/" target="_blank">Seduce Your Taste Buds</a>... and it's the visually stunning <a href="http://seduceyourtastebuds.blogspot.co.nz/2009/09/sesame-chutney.html" target="_blank">Black Sesame Seed Chutney</a>...</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia, Times New Roman, serif; font-size: small;">It's such a gorgeous, glossy, black colour!</span></td></tr>
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<span style="font-family: Georgia, Times New Roman, serif;">PJ's chutney is very creamy looking... I'm not sure how I caused mine to look so different...? I wonder if it's because I used dried, desiccated coconut rather than fresh grated?</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">The seasonings are very similar to the ones used for the tomato riata and the two accompaniments complemented each other beautifully!</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">One factor that most excited me about this dish was that I got to make my own chutney with speed and ease rather than my usual (but fantastic) shop-bought mango chutney... :)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">This one is well worth knocking up!</span><br />
<a name='more'></a><span style="font-family: Georgia, Times New Roman, serif; font-weight: bold; line-height: 23.183998107910156px;">You need:</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br style="line-height: 23.183998107910156px;" /></span>
<span style="font-family: Georgia, Times New Roman, serif; line-height: 23.183998107910156px;">2Tbsp black sesame seeds, roasted</span><br />
<span 15px="" 23.183998107910156px="" arial="" font-size:="" freesans="" helvetica="" line-height:="" sans-serif="" style="font-family: Georgia, Times New Roman, serif;" tahoma="">1/4 desiccated Coconut</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 23.183998107910156px;">3-4 Red chillies, roughly chopped</span></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif; line-height: 23.183998107910156px;">1tsp Tamarind paste</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif; line-height: 23.183998107910156px;">Salt to taste</span><br />
<br />
<span style="font-family: Georgia, Times New Roman, serif; line-height: 23.183998107910156px;">1/2 tsp: Mustard seeds</span><br />
<span style="font-family: Georgia, Times New Roman, serif; line-height: 23.183998107910156px;"> Cumin seeds</span><br />
<span style="font-family: Georgia, Times New Roman, serif; line-height: 23.183998107910156px;"> Urad dhal</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 23.183998107910156px;">1-2 red chillies, sliced (optional)</span></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 23.183998107910156px;">3-5 curry leaves</span></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br style="line-height: 23.183998107910156px;" /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><br style="line-height: 23.183998107910156px;" /></span>
<span style="font-family: Georgia, Times New Roman, serif; line-height: 23.183998107910156px;">In a mortar (with a pestle) or a small food processor, grind the first 5 ingredients to form a smooth paste (as I used dried, desiccated coconut, rather than fresh, grated - I needed to add a little water here...)</span><br />
<br />
<span style="font-family: Georgia, Times New Roman, serif;">Toast the final 5 ingredients in a little oil until the spices are fragrant and the dhal has browned. Stir into the ground mixture and serve as you will.</span></div>
Kathttp://www.blogger.com/profile/00052782378480455909noreply@blogger.com0tag:blogger.com,1999:blog-5378522119983336480.post-92052104114210676562013-12-02T23:36:00.000+13:002013-12-02T23:36:09.500+13:00Simple Stuffed Pork Loin<div dir="ltr" style="text-align: left;" trbidi="on">
Why hello there!<br />
<br />
Long time, no post!<br />
<br />
Sorry about that...<br />
<br />
I've been having a funny old time of it... After returning to New Zealand in February this year, and spending a lovely, but woefully unemployed 4 months at home with my parents - I returned to Wellington and got a job as a research assistant at a market research company... I had a fantastic time and got to learn all kinds of things about what New Zealanders think! I'm now sort of unemployed again (fixed term contracts will do that to a girl) - but I'm about to be included in a 3 week stint as a web-tester, which I think will be a lot of fun, and something new again!<br />
<br />
Being back at the dreaded cooking for one has been a bit of a drag - but with an exciting new boyfriend to be cooking for - things could be looking up for me! :)<br />
<br />
In the mean time, here is an example of a rather fantastic Kat-in-Sweden staple... <span style="color: purple; font-size: large;">Stuffed Pork Loi</span><span style="font-size: large;">n</span>.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPFGsPsd5a9HaECQ5J7hVA2T7lmhj6Lsn6Z_ofWCbuIN3oXFRlnRtDl5G-KYBzvstBkCb-i-1166uF3bP_4Cva6OF936nka9Fc7Ze7tFstRx4fkQlWgVeq-5cIIJ99xQpoLa1MfFCJ1Cgp/s1600/DSCF1309.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPFGsPsd5a9HaECQ5J7hVA2T7lmhj6Lsn6Z_ofWCbuIN3oXFRlnRtDl5G-KYBzvstBkCb-i-1166uF3bP_4Cva6OF936nka9Fc7Ze7tFstRx4fkQlWgVeq-5cIIJ99xQpoLa1MfFCJ1Cgp/s320/DSCF1309.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Here we have, clockwise from the top: Pork loin stuffed with feta, red onion and oregano, red(something) leaves and baked potato with tzatziki (supermarket styles!)</td></tr>
</tbody></table>
In NZ pork loin would be a pretty crazy think for students to buy... But my local ICA had Danish pork loin for a crazy-low price (maybe $10/ kg?!) so I. Bought. That. Shit. UP! It was yummy... :)<br />
<br />
I made this dish a couple of times, swapping for different fillings (honey, walnut and goat's cheese was a serious hit!) but only photographed my first attempt... The reason the photograph is kind of pallid and un-appetising is because, although I browned the loin a bit before baking, I did bake it in tinfoil so that it wouldn't unwrap! In later iterations I made tinfoil "string" by fold tinfoil into long strips and sort of twisted them around my stuffed loins to secure them... Resulting in a much browner, prettier loin!<br />
<br />
The method is pretty simple:<br />
<br />
For each person:<br />
<br />
Set the oven to 200C. Slice a (10cm [4"] ish) piece of pork loin almost, but not quite all the way through on the horizontal. Stuff with your chosen filling, something slightly moist so as not to dry out the pork is best! Tie with string or tinfoil ;) and season to taste with olive oil, salt and pepper. Brown a little in a frying pan before baking in the hot oven until the pork is cooked through (usually about 20 mins for me...)<br />
<br />
Serve with whatever on the side and enjoy!</div>
Kathttp://www.blogger.com/profile/00052782378480455909noreply@blogger.com3tag:blogger.com,1999:blog-5378522119983336480.post-53659707743714349842013-10-24T21:46:00.001+13:002014-08-04T19:21:57.034+12:00Totoro Bento and Hot-Dog-Opuses<div dir="ltr" style="text-align: left;" trbidi="on">
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I can haz interwebz?<br />
<br />
So - I did the moving to the Wellington. Yay! And the finding a new job. Yay! And the re-connecting with friends. Yay!<br />
<br />
And then the internet decided that it no-longer loved me and wanted to be somewhere else. Not yay!<br />
<br />
And then my new flatmate, Mark fixed it!! And now I am re-connected with the world, and it is most exciting! :)<br />
<br />
Bento is totally cute, and after a long time spent watching <a href="http://www.youtube.com/playlist?list=PL43FE4EDA496FA137" target="_blank">YouTube</a> videos - I decided to try my hand at making my own fancy bento lunch!!<br />
<br />
It was surprisingly easy, and enormously filling... But, in practice, not something I do every day...<br />
<br />
I chose Totoro because I looove him! (Although the Catbus is technically my favourite...)<br />
<br />
I made him with brown rice and ground up black sesame and nigella seeds... Stuffed him with a little pulled pork and put his little cheese and nori features on...<br />
<br />
It was all easy enough - and doesn't really require any specialist equipment! But, if you're gonna be bento - making full time you might wanna invest in some!<br />
<br />
I also made a moulded egg and the <i>most</i> adorable little hot dog octopus!!<br />
<br />
I'll just link you to <a href="http://www.youtube.com/user/ochikeron" target="_blank">Ochikeron's</a> video for how to make <a href="http://www.youtube.com/watch?v=KqnPeKD_X-o&list=PL43FE4EDA496FA137&index=85" target="_blank">Totoro Onigiri</a>... Because I'm lazy. But below are the instructions for the cute hotdogopuses...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFZtTe0MgZhKDHv5qyBkVzzeXiCIHZJh5H-0T6Sn3Bbzj3Gwgy8-z4RxdHsSjMgfFKMk9MWqRndbEgtr-8ah_p6bZb7j77SDDzOXXke-EM6ZmTwf3eK6awPxiwqp9Zwl2MtGWgYZmQgi5t/s1600/Totoro+Bento.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFZtTe0MgZhKDHv5qyBkVzzeXiCIHZJh5H-0T6Sn3Bbzj3Gwgy8-z4RxdHsSjMgfFKMk9MWqRndbEgtr-8ah_p6bZb7j77SDDzOXXke-EM6ZmTwf3eK6awPxiwqp9Zwl2MtGWgYZmQgi5t/s320/Totoro+Bento.jpg" height="320" width="145" /></a></div>
<br />
<a name='more'></a>So this is super simple and super cute...<br />
<br />
All you need is a frankfurter (known in my house and frankenfurtles - because that makes Life more fun!)<br />
And some sesame seeds for eyes/ mouth<br />
<br />
First, cut your frankenfurtle into half, or thirds (depending on how big you want your hotdogopus to be) widthways.<br />
<br />
Next, take the two end-y pieces and quarter them lengthways from the cut end to about halfway to the rounded end. Cut each quarter in half lengthways again. You now have your eight tentacles!!<br />
<br />
Steam, boil or fry your hotdogopuses in the manner of your choosing, until cooked and the tentacles have curled away from each other.<br />
<br />
Poke small holes into his head and insert sesame seeds for eyes and mouth, if you so desire...<br />
<br />
Pack into a bento box and nom away, if your heart can bear it... They really are adorable!! :)</div>
Kathttp://www.blogger.com/profile/00052782378480455909noreply@blogger.com0tag:blogger.com,1999:blog-5378522119983336480.post-86690239467353893132013-09-03T23:12:00.000+12:002013-09-03T23:12:03.273+12:00Taste & Create: Prawn Scampi<div dir="ltr" style="text-align: left;" trbidi="on">
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This was a tasty little pasta dish I whipped up for <a href="http://www.tasteandcreate.com/" target="_blank">Taste & Create</a> this month...<div>
<br /></div>
<div>
I was once again paired with the lovely Tamy of <a href="http://www.3sidesofcrazy.com/" target="_blank">3 Sides of Crazy</a>... I was entranced by her recipe for <a href="http://www.3sidesofcrazy.com/2013/08/lemon-shrimp-scampi.html" target="_blank">Lemon Garlic Shrimp Scampi</a>... and you should be too!</div>
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<br /></div>
<div>
The finished dish was light and refreshing, easily whipped up after a long work day!!</div>
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:)</div>
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Kathttp://www.blogger.com/profile/00052782378480455909noreply@blogger.com2tag:blogger.com,1999:blog-5378522119983336480.post-913318837218007872013-05-30T20:25:00.000+12:002013-05-30T20:25:28.513+12:00Souper Thursday: Asian-Esque Beefy Broth<div dir="ltr" style="text-align: left;" trbidi="on">
So; I mentioned <a href="http://studyfood.blogspot.co.nz/2013/05/taste-create-broccoli-soup.html" target="_blank">last</a> week (on what would have ideally been last Thursday; but was, if fact, last Friday... Whoops!) that it's a Swedish Tradition to serve soup on Thursdays. Which is awesome.<br />
<br />
I'm using my love of Sweden and Swedish culture to influence what I am now referring to as "Souper Thursday" wherein I force my family to eat soup every Thursday. Thus far, this proposition has gone down remarkably well. It is coming into winter in NZ, after all.<br />
<br />
I like soup.<br />
<br />
This is an easy soup. It looks fantastic and classy.<br />
<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgODvpeJF5uUDFz15i-jXCal5MKgjMS00J4O_90biYvsMf2E0AiLr860fhchfTmpbkzrhwjqeHmS1R5Of_P6-rdEw2G1rT28X73TNocouhF_iWLzgj5zvyeRxVLjgDcz1t8dF3POUQTz-e0/s1600/IMG_2698.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgODvpeJF5uUDFz15i-jXCal5MKgjMS00J4O_90biYvsMf2E0AiLr860fhchfTmpbkzrhwjqeHmS1R5Of_P6-rdEw2G1rT28X73TNocouhF_iWLzgj5zvyeRxVLjgDcz1t8dF3POUQTz-e0/s320/IMG_2698.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Look at that classy soup. With that fancy, mixed focus photography.</td></tr>
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But all it is is beef stock boiled with a couple of star anise and a few, whole cloves before being poured over vermicelli noodles and thinly sliced beef (here I used schnitzel)... Topped off with some bean sprouts and julienned carrots and cucumber, a soft(ish) boiled egg and sprinkled with fresh coriander and finely sliced chilli and spring onion.<br />
<br />
And that's it. Honest.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdsP_rn6TmydQzd07_bQW0AsW7RXjotDCMToZeLnB8MXLVdLEK0fyLCcNYWvL2ZHD3Bxg757VbHddtZERFruqZt6Hv2-nuNjQ_UwJiKyU_KqKjnhPMGnPvRY6GZEuqI_tk8KIySu3gTRpQ/s1600/IMG_2699.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="291" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdsP_rn6TmydQzd07_bQW0AsW7RXjotDCMToZeLnB8MXLVdLEK0fyLCcNYWvL2ZHD3Bxg757VbHddtZERFruqZt6Hv2-nuNjQ_UwJiKyU_KqKjnhPMGnPvRY6GZEuqI_tk8KIySu3gTRpQ/s320/IMG_2699.JPG" width="320" /></a></div>
<br />
In other news I'm about to move (back) out of home and down to my beautiful capital city... in the hopes that being in the city I want to work in will improve my chances of being actually employed.<br />
<br />
I'm excited because this will be my first time cooking for one in my "natural" (or rather "familiar") environment! I will now be able to augment my previously "flat friendly" meals with meals and baking designed for one. Because, although I am no longer a student (I graduate in December - WOO!), I will still be on a budget, and cheap, flavourful and healthful food will still be my aim!<br />
<br />
Here's to an exciting, if unknown, future together: you, me and this <a href="http://studyfood.blogspot.co.nz/" target="_blank">blog</a>!<br />
<br />
SkÄl!</div>
Kathttp://www.blogger.com/profile/00052782378480455909noreply@blogger.com0tag:blogger.com,1999:blog-5378522119983336480.post-74491932703368790252013-05-24T14:48:00.000+12:002013-05-24T14:48:14.112+12:00Taste & Create: Broccoli Soup<div dir="ltr" style="text-align: left;" trbidi="on">
Did you know that in Sweden it is traditional to have soup on Thursdays? Specifically; yellow split pea soup because yellow split peas are associated with Thor and Thursday is, after all Thor's Day!<br />
<br />
This recipe is not for yellow spilt pea soup. This recipe is for <a href="http://seduceyourtastebuds.blogspot.co.nz/2008/12/broccoli-soup.html" target="_blank">Broccoli Soup</a>. This is because we had approximately a <i>million</i> (AKA 2) broccolis and no spilt peas (I used them making soup for <i>last</i> Thursday!)...<br />
<br />
This soup that I made for <a href="http://www.tasteandcreate.com/" target="_blank">Taste & Create</a> this month is simple, tasty, vegan (if you let it be, I didn't) and requires very few ingredients. It's fantastic for Students and Real People alike! It also came out the most fantastic shade of green:<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAd9MVpqZiHIiXQYZSDT7pGdD5gic2iC2LyJyj3W-zA3oTH2w5VCTwWl6L5f6YFRGs6QgMCuiJEMPHtvFs7jGatTFW7W1iWz0i3p6L53LThmeN6V2pIfM_YvC9gOeDypvCgYFiahEekcP8/s1600/DSCF1804.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAd9MVpqZiHIiXQYZSDT7pGdD5gic2iC2LyJyj3W-zA3oTH2w5VCTwWl6L5f6YFRGs6QgMCuiJEMPHtvFs7jGatTFW7W1iWz0i3p6L53LThmeN6V2pIfM_YvC9gOeDypvCgYFiahEekcP8/s320/DSCF1804.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">See?</td></tr>
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I fried the cumin seeds and garlic in butter as <a href="http://seduceyourtastebuds.blogspot.co.nz/p/about-me.html" target="_blank">PJ</a> of <a href="http://seduceyourtastebuds.blogspot.co.nz/" target="_blank">Seduce Your Tastebuds</a> recommended in butter because I like butter. And I think garlic tastes better fried in butter, over oil... But, as oil is such an easy substitute; I still think it's fair to store this recipe as a vegan option.<br />
<br />
The potato gives the blended soup a creamy texture without the addition of milk or cream. PJ pressure cooks her potatoes and broccoli; but I don't have a pressure cooker in my student kitchen so I boiled my potato and steamed the broccoli over it... Feel free, however to boil your broccoli and potato together; bearing in mind that the broccoli won't need quite so long to cook as the potato and over-cooked broccoli is a kinda funky colour...<br />
<br />
I really enjoyed this soup, and hope you do too!<br />
<br />
<br />
<a name='more'></a>You'll need:<br />
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1 potato, cubed and rinsed (I didn't bother peeling mine, 'cause I'd be blitzing the soup eventually)<br />
1 broccoli, cut into florets<br />
(you can use the stem too, cut it into pieces a similar size to your potato cubes)<br />
<br />
1 clove garlic, chopped<br />
1 tsp cumin seeds<br />
1 tsp butter<br />
<br />
Salt/Pepper to taste<br />
<br />
Cook the potato and broccoli until soft, but still green (in the case of the broccoli) and almost mashable (in the case of the potato). Drain (reserve the liquid) and set aside.<br />
<br />
Meanwhile fry up the cumin and garlic in a little butter or oil.<br />
<br />
Put the potato, broccoli and fried cumin/garlic/butter in a blender and blitz with enough hot water/veggie cooking liquid/stock to make a soup of a thickness to your taste.<br />
<br />
At this point, season to taste and serve with hot crusty bread and (I like) a crumble of blue cheese!</div>
Kathttp://www.blogger.com/profile/00052782378480455909noreply@blogger.com4tag:blogger.com,1999:blog-5378522119983336480.post-12903037192420591892013-05-18T07:00:00.000+12:002013-05-18T07:00:05.067+12:00Taste & Create: Thali - Tomato Riata<div dir="ltr" style="text-align: left;" trbidi="on">
This is my penultimate <a href="http://www.tasteandcreate.com/" target="_blank">Taste & Create</a> <a href="http://studyfood.blogspot.co.nz/2012/03/taste-create-seduce-your-taste-buds.html" target="_blank">Thali</a> recipe from <a href="http://seduceyourtastebuds.blogspot.co.nz/" target="_blank">Seduce Your Taste Buds</a>... :)<br />
<br />
It's a year, one month and 23 days since I posted my original review of 6 of <a href="http://seduceyourtastebuds.blogspot.co.nz/p/about-me.html" target="_blank">PJ's</a> delicious recipes... and today I will tell you, in greater detail about the 6th: Tomato Riata...<br />
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<tr><td class="tr-caption" style="text-align: center;">I really loved all the colour matching going on with the riata in this particular bowl...</td></tr>
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Now, you may be like me, and of the belied that riata always contains cucumber. And cumin. And mint. Yes? No? Well; it turns out - we're wrong. Shocking, I know!<br />
<br />
If you check out PJ's <a href="http://seduceyourtastebuds.blogspot.co.nz/2010/03/choose-from-my-menu.html" target="_blank">Menu</a> page and scroll half way down (ish) she has a whole HOST of riata dishes! Only one of which contains "cucumber" in the title... So there. You learn something new every day.<br />
<br />
This riata is a little more acidic tasting than its more conventional contemporary - but tasty none the less! I recommend giving it a go even if only to say that you have...<br />
<br />
<br />
<a name='more'></a>You'll need:<br />
<br />
1 cup Greek yoghurt<br />
salt - to taste<br />
<br />
1tsp oil<br />
2-3 curry leaves<br />
1 red chilli, finely diced<br />
1/2 tsp mustard seeds<br />
1/2 tsp <a href="http://en.wikipedia.org/wiki/Vigna_mungo" target="_blank">urad dahl</a><br />
1/8 tsp asafoetedia (hing)<br />
<br />
1 tomato; dipped in recently boiled water for 5 seconds and peeled. Then mashed.<br />
<br />
Beat the salt and yoghurt together, set aside.<br />
<br />
Fry the seasonings in oil until the mustard starts to pop. Now add the peeled, mashed tomato and fry briefly.<br />
<br />
Allow to cool before stirring the tomato mix through the salted yoghurt.<br />
<br />
Enjoy as an accompaniment to your favourite curry dishes.</div>
Kathttp://www.blogger.com/profile/00052782378480455909noreply@blogger.com0tag:blogger.com,1999:blog-5378522119983336480.post-10323615203690580282013-05-17T07:00:00.000+12:002013-05-17T07:00:01.341+12:00Taste & Create: Thali - Sambar<div dir="ltr" style="text-align: left;" trbidi="on">
<a href="http://www.tasteandcreate.com/" target="_blank">Taste & Create</a> <a href="http://studyfood.blogspot.co.nz/2012/03/taste-create-seduce-your-taste-buds.html" target="_blank">Thali</a> recipe from <a href="http://seduceyourtastebuds.blogspot.co.nz/" target="_blank">Seduce Your Taste Buds</a> #4!!<br />
<br />
For today's <a href="http://seduceyourtastebuds.blogspot.co.nz/2008/08/sambar.html" target="_blank">Sambar</a> recipe, you will need 3 teaspoons of yesterday's <a href="http://studyfood.blogspot.com/2013/05/taste-create-tahli-sambar-powder.html" target="_blank">Sambar Spice</a> powder recipe...<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibZb55nRHTJAuhvUb_h7hFB5SmPYlXy2_k8vco3CQ6uyju92llS8iQb5WhasDmT2_e2VhYP_gQB6XF1lX1bfxi41OyhwAEla4RkBTVrpcjyBfhbhV8xoXI5LBOI6wHW7nnNBgTzwKiDA3D/s1600/DSCF1027.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibZb55nRHTJAuhvUb_h7hFB5SmPYlXy2_k8vco3CQ6uyju92llS8iQb5WhasDmT2_e2VhYP_gQB6XF1lX1bfxi41OyhwAEla4RkBTVrpcjyBfhbhV8xoXI5LBOI6wHW7nnNBgTzwKiDA3D/s320/DSCF1027.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Hand ground <a href="http://studyfood.blogspot.com/2013/05/taste-create-tahli-sambar-powder.html" style="font-size: medium; text-align: left;" target="_blank">Sambar Spice</a></td></tr>
</tbody></table>
Sambar, as a general rule is not my favourite way to serve lentils. I chose to make this recipe in the hopes that making my own Sambar, completely from scratch, would teach me otherwise.<br />
<br />
It didn't.<br />
<br />
Don't get me wrong! This Sambar is lovely! My friends and family think it fantastic! It's just not to my taste...<br />
<br />
The original recipe called for "<a href="http://en.wikipedia.org/wiki/Drumstick_(vegetable)" target="_blank">drumstick</a>" which is not something I'd encountered before... PJ offers a variety of alternatives at the end of her post; I used peas because that's what I happened to have at the time.<br />
<br />
So today, I will provide you with the recipe and encourage you to come to your own conclusions...<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivCzYVQjZyNh3pX68vBbKUQKqPicZoHrHRftRpiEXTyPRtXpl0GabL-zBiQLgt2S-8eit88Nw2mHdHMEcrfa89wZo1nPkFdlhy_tVjZGJ4HeLhRGrxVK3rirk4fWIprhWEImzoP0FSgDlV/s1600/DSCF1042.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivCzYVQjZyNh3pX68vBbKUQKqPicZoHrHRftRpiEXTyPRtXpl0GabL-zBiQLgt2S-8eit88Nw2mHdHMEcrfa89wZo1nPkFdlhy_tVjZGJ4HeLhRGrxVK3rirk4fWIprhWEImzoP0FSgDlV/s320/DSCF1042.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Clockwise from top left: Garlicky Spinach Rice, Aloo Fry and Sambar</td></tr>
</tbody></table>
<br />
<a name='more'></a>1 1/2 cup <a href="http://en.wikipedia.org/wiki/Toor_dal" target="_blank">toor dhal</a> (I used yellow spilt-peas)<br />
<div>
1 tomato, roughly diced<br />
<div>
<br /></div>
<div>
1-2 tsp oil</div>
<div>
1 tsp mustard</div>
<div>
2 red chillies, finely diced</div>
<div>
1/2 tsp asafoetida (hing)</div>
<div>
1/4 tsp fenugreek seeds</div>
<div>
3-5 curry leaves</div>
<div>
<br /></div>
<div>
1 cup onion, roughly chopped</div>
<div>
1 cup, peas (or other vegetable)</div>
<div>
<br /></div>
<div>
1/4 cup tamarind juice</div>
<div>
<br /></div>
<div>
Salt, to taste</div>
<div>
<br /></div>
<div>
3 tsp <a href="http://studyfood.blogspot.com/2013/05/taste-create-tahli-sambar-powder.html" target="_blank">Sambar Powder</a></div>
<div>
<br />
<div>
Boil the lentils with the tomato in water until cooked. Once cooked, mash together.</div>
<div>
<br /></div>
<div>
Heat oil in a pan and sauté the mustard, chillies, asafoetida, fenugreek seeds and curry leaves.</div>
<div>
<br /></div>
<div>
Add in the onion and continue to fry until the onion has browned.</div>
<div>
<br /></div>
<div>
Pour over the tamarind juice and season to taste. Boil until the liquid has reduced by half.</div>
<div>
<br /></div>
<div>
Stir in the sambar powder and mashed dhal/tomato adding a little water if the mixture is too thick.</div>
<div>
<br /></div>
<div>
Bring to the boil, stirring for 4-5 minutes.</div>
<div>
<br /></div>
<div>
Remove from heat and serve with sides of your choice.</div>
</div>
</div>
</div>
Kathttp://www.blogger.com/profile/00052782378480455909noreply@blogger.com0tag:blogger.com,1999:blog-5378522119983336480.post-4799674891518706442013-05-16T07:00:00.000+12:002013-05-16T07:00:08.756+12:00Taste & Create: Tahli - Sambar Powder<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: left;">
<a href="http://www.tasteandcreate.com/" target="_blank">Taste & Create</a> <a href="http://studyfood.blogspot.co.nz/2012/03/taste-create-seduce-your-taste-buds.html" target="_blank">Thali</a> recipe from <a href="http://seduceyourtastebuds.blogspot.co.nz/" target="_blank">Seduce Your Taste Buds</a> #3!!</div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIMIh-GnkEViSy9PXk0bgFuESqfIdMwiQS9G-pOF_evw7vhKgcrmUVGMXEwPzhhAoE5x3K4wHG2vFgXTL8cMFSnSwJUvO3qKqraM-jwO_8RljRbOdtI3EuuKnYzsv7W-ttSngJoxYjaXAW/s1600/DSCF1030.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="243" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIMIh-GnkEViSy9PXk0bgFuESqfIdMwiQS9G-pOF_evw7vhKgcrmUVGMXEwPzhhAoE5x3K4wHG2vFgXTL8cMFSnSwJUvO3qKqraM-jwO_8RljRbOdtI3EuuKnYzsv7W-ttSngJoxYjaXAW/s320/DSCF1030.JPG" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
You're going to need today's <a href="http://seduceyourtastebuds.blogspot.co.nz/2008/06/sambar-powder.html" target="_blank">Sambar Spice</a> recipe for tomorrow's<a href="http://studyfood.blogspot.com/2013/05/taste-create-thali-sambar.html" target="_blank"> Sambar Curry</a> Recipe... It's pretty simple, really - just the ingredients together and away you go!<br />
<div>
<br /></div>
<div>
The quantities listed here will make more than you need for the <a href="http://seduceyourtastebuds.blogspot.co.nz/2008/08/sambar.html" target="_blank">Sambar</a>; but the spice powder will keep will in an airtight container for future use...</div>
<div>
<br /></div>
<div>
I had a great time blending these all together by hand with a mortar and pestle! But use a spice blender, if you have one... or whatever else you have available to you. :)</div>
<div>
<br /></div>
<div>
You'll need:</div>
<div>
<br /></div>
<div>
1/2 cup coriander seeds</div>
<div>
<br /></div>
<div>
1 Tbsp gram dhal</div>
<div>
1/2 Tbsp fenugreek seeds</div>
<div>
Red chillies, to taste (I used 1)</div>
<div>
1/4 tsp Asafoetida (hing) - this is an anti-flatulence herb and won't affect the taste of the Sambar Powder if you can't find any to use.</div>
<div>
1-2 tsp oil</div>
<div>
<br /></div>
<div>
Dry roast the coriander seeds until fragrant.</div>
<div>
<br /></div>
<div>
Add the oil and the rest of the ingredients and fry briefly until all oil is absorbed.</div>
<div>
<br /></div>
<div>
All to cool before grinding into a fine paste.</div>
<div>
<br /></div>
<div>
Store in an airtight container until needed.</div>
<div>
<div>
<br /></div>
<div>
<br />
<br /></div>
</div>
</div>
Kathttp://www.blogger.com/profile/00052782378480455909noreply@blogger.com0tag:blogger.com,1999:blog-5378522119983336480.post-28224287395053136322013-05-15T07:00:00.000+12:002013-05-15T07:00:02.598+12:00Taste & Create: Thali - Garlicky Spinach Rice<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBoPO4RtkUGXpTL0eTJKddGJYmk35u6xZNuKRqqhxq5Rpzv9I-OC-xpdVtcgiVLaXvPeHzY7fgUPvmKGQ891DJ8Rqq8o_KxA-vmTnC-so2yt1RGLNmibbc_RKFsfvvmntZ3akqX-QjGwS_/s1600/DSCF1039.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBoPO4RtkUGXpTL0eTJKddGJYmk35u6xZNuKRqqhxq5Rpzv9I-OC-xpdVtcgiVLaXvPeHzY7fgUPvmKGQ891DJ8Rqq8o_KxA-vmTnC-so2yt1RGLNmibbc_RKFsfvvmntZ3akqX-QjGwS_/s320/DSCF1039.JPG" width="320" /></a></div>
<div>
<br /></div>
Further catch up on my rather delayed <a href="http://studyfood.blogspot.co.nz/2012/03/taste-create-seduce-your-taste-buds.html" target="_blank">Thali</a> collection today... and this instalment is <a href="http://seduceyourtastebuds.blogspot.co.nz/2010/01/garlicky-spinach-rice.html" target="_blank">Garlicky Spinach Rice</a>!<div>
<br /></div>
<div>
This rice comes out the most extreme, green colour - it's fantastic!! As I have mentioned <a href="http://studyfood.blogspot.co.nz/2010/11/spanokopita-kats-favourite.html" target="_blank">before</a> spinach is my <i>favourite</i> food; so this dish was always going to be a winner!</div>
<div>
<br /></div>
<div>
The three chillies ground into a paste (with more garlic, fresh ginger and water) give it a bit of a bite... So either label it as not for the faint of heart, or use fewer chillies to dial it down a bit...</div>
<div>
<br /></div>
<div>
This recipe is fairly similar to a <a href="http://studyfood.blogspot.co.nz/2010/11/greek-cheat.html#more" target="_blank">Greek</a> one I've presented previously; only with extra garlic and chilli and ginger added... Puréeing the spinach also make this final dish much greener than the previous one! I'd be hard pressed to pick a favourite out of the two; the Greek dish being much richer and this being more punchy - you should try them both out and see which you like better!</div>
<div>
<br /></div>
<div>
<a name='more'></a>You'll need:</div>
<div>
<br /></div>
<div>
1-2 tsp oil</div>
<div>
1 tsp cumin seeds</div>
<div>
1 tomato finely diced, seeds, skin and all!</div>
<div>
1 onion, finely diced</div>
<div>
<br /></div>
<div>
3 green chillies</div>
<div>
1" piece fresh ginger, grated } All ground to a paste with a little water...</div>
<div>
5 cloves garlic </div>
<div>
<br /></div>
<div>
1 1/2 cups cooked rice (that's 3/4 cup raw rice, cooked)</div>
<div>
1 bunch (approx. 200g) spinach, washed, chopped, wilted and puréed</div>
<div>
<br /></div>
<div>
Salt to taste.</div>
<div>
<br /></div>
<div>
Fry the cumin in the oil until fragrant and popping.</div>
<div>
<br /></div>
<div>
Toss in the tomato and onion and cook until the onion is translucent.</div>
<div>
<br /></div>
<div>
Tip in the chilli/garlic paste and cook for 5-6 minutes until fragrant and the "raw" taste has been cooked out.</div>
<div>
<br /></div>
<div>
Pour over the spinach purée and cook for another 3-4 minutes before adding the cooked rice and heating through.</div>
<div>
<br /></div>
<div>
Season with salt to taste and serve with your favourite curry!</div>
<div>
<br /></div>
</div>
Kathttp://www.blogger.com/profile/00052782378480455909noreply@blogger.com0tag:blogger.com,1999:blog-5378522119983336480.post-46499540268502203492013-05-14T07:00:00.000+12:002013-05-14T07:00:07.473+12:00Taste & Create: Thali - Aloo Fry<div dir="ltr" style="text-align: left;" trbidi="on">
Hej, hej!<br />
<br />
Remember my <a href="http://studyfood.blogspot.co.nz/2012/03/taste-create-seduce-your-taste-buds.html" target="_blank">Thali</a> from <a href="http://tasteandcreate.rezimo.com/" target="_blank">Taste & Create</a> way back? Well... I've been paired with <a href="http://seduceyourtastebuds.blogspot.co.nz/p/about-me.html" target="_blank">PJ</a> of <a href="http://seduceyourtastebuds.blogspot.co.nz/" target="_blank">Seduce Your Tastebuds</a> once again and I feel this is the optimum opportunity for me to finally get around to posting the full recipes I made last time... thus reminding both you and me how awesome they are! (It's a sign from the Gods, I tell you!)<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizKER1S6q7iqRPzMRfHo6WA-ZMtfXPuaBZu2a22noOHE-K_Cx8f3a5YwfihMQoZq9dCSm-3nQ89ME9K-ckGroSvMT9DrnOXWavGDnLDyTiOG6BhBoaaLQVfnEFNz_SfB9XCmxiYzGVhkox/s1600/DSCF1044.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizKER1S6q7iqRPzMRfHo6WA-ZMtfXPuaBZu2a22noOHE-K_Cx8f3a5YwfihMQoZq9dCSm-3nQ89ME9K-ckGroSvMT9DrnOXWavGDnLDyTiOG6BhBoaaLQVfnEFNz_SfB9XCmxiYzGVhkox/s320/DSCF1044.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Top: Tomato Riata, Aloo Fry, Garlicky Spinach Rice<br />
Centre: Black Sesame Chutney<br />
Bottom: Sambar made with home-made Sambar Powder</td></tr>
</tbody></table>
Although I really liked (most) of the dishes I made... Far and away my favourite (and the one I've made most often since) was PJ's <a href="http://seduceyourtastebuds.blogspot.co.nz/2010/10/aloo-fry.html" target="_blank">Aloo Fry</a>...<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5WXnw3pwdm28cUbSAXQcuoEiNALyEXE-5kDX1EBd_6M-6m688wl2B_9AF3dS_zYmgAwG2bZUfHJDvvs9H01V-c9ZwTrv_qa73YbKnC83AvPOe3lKFWStnw-kvO5vYiy_2U21Hq74aY4pE/s1600/DSCF1041.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5WXnw3pwdm28cUbSAXQcuoEiNALyEXE-5kDX1EBd_6M-6m688wl2B_9AF3dS_zYmgAwG2bZUfHJDvvs9H01V-c9ZwTrv_qa73YbKnC83AvPOe3lKFWStnw-kvO5vYiy_2U21Hq74aY4pE/s320/DSCF1041.JPG" width="320" /></a></div>
<br />
The crunch provided by the whole spices and slightly crispy fried potatoes in this dish really blew me away. Think; pan roasted, Indian spiced roast potatoes!<br />
<br />
*drool*<br />
<br />
Most of the spices required here (mustard seed, cumin seed, coriander seed) are not all that "unusual" and if, as a student, you were to go out and buy a packet - I'm sure you'd find many reasons to use them again and again. (Packet curries very rarely stand up to their homemade counterparts). The fenugreek (kasuri methi) leaves are a liiitle bit more unusual... and although they definitely add an enjoyable extra dimension to the dish; I hope I'll be forgiven for suggesting that you can probably get away without them if it's beyond your means.<br />
<br />
Do try this dish out! I'm sure you'll enjoy it!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmaEIdZV7KQIyC0KXpkInHFHjlXIGwWpwo1chHh0uAxXZDnD7vpa9CrzFfQTVBSl8_alRau6Q5YyTH2HY1IRaASbeKiL-0PCoRXjBwMgvUcKPKBbwCK6MgNgYiMvsBhYtwK2KNlbAt6NY0/s1600/DSCF1040.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="222" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmaEIdZV7KQIyC0KXpkInHFHjlXIGwWpwo1chHh0uAxXZDnD7vpa9CrzFfQTVBSl8_alRau6Q5YyTH2HY1IRaASbeKiL-0PCoRXjBwMgvUcKPKBbwCK6MgNgYiMvsBhYtwK2KNlbAt6NY0/s320/DSCF1040.JPG" width="320" /></a></div>
<br />
<br />
<a name='more'></a>You'll need:<br />
<br />
3 potatoes, cubed and boiled until cooked but still firm and drained (I like to leave the skins on)<br />
1 tsp chilli powder<br />
2 tsp ground turmeric<br />
salt to taste<br />
<br />
1 tsp coriander seeds (slightly crushed)<br />
1 tsp mustard seeds<br />
1 tsp cumin seeds<br />
1 Tbsp oil<br />
1 onion, finely diced<br />
<br />
1 Tbsp kasuri methi<br />
<br />
Toss the potatoes in the chilli, turmeric and salt until evenly coated.<br />
<br />
Heat a frying pan with the oil and toss in the whole spices. Cook until the mustard starts to pop. Then add in the onion; fry again until the onion in translucent.<br />
<br />
Throw in the potatoes and toss to coat evenly. Allow to cook for 5 ish minutes stirring occasionally; until a lovely, golden brown.<br />
<br />
Take off the heat and sprinkle over the kasuri methi.<br />
<br />
Enjoy as a side dish with other curries or as a main with an egg on the side. :)<br />
<br /></div>
Kathttp://www.blogger.com/profile/00052782378480455909noreply@blogger.com0tag:blogger.com,1999:blog-5378522119983336480.post-23225941883905772272013-05-13T10:38:00.000+12:002013-05-13T11:02:34.217+12:00Kitchen Sink Quiche<div dir="ltr" style="text-align: left;" trbidi="on">
This is one of those dishes that is so easy and such a part of my everyday life that it never even occurs to me to photograph and post it...<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv5dID75Nx6Qnfsq-dakp8aiWZ0vCPRI0kjlLE-QGiLXhxQs-2dwgpn3JBnqwrSkBIh8yPrwmFTYuvCtM6n7Es1BiQC9qOX3i83-GbciEDo9Y_8qR48i5TMVNOhgkbXq1wKX4BhZsODxi7/s1600/IMG_2573.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv5dID75Nx6Qnfsq-dakp8aiWZ0vCPRI0kjlLE-QGiLXhxQs-2dwgpn3JBnqwrSkBIh8yPrwmFTYuvCtM6n7Es1BiQC9qOX3i83-GbciEDo9Y_8qR48i5TMVNOhgkbXq1wKX4BhZsODxi7/s320/IMG_2573.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Not the prettiest thing ever, but still pretty damn tasty!</td></tr>
</tbody></table>
<br />I call it "Kitchen Sink Quiche" but it could just as well be "Fridge Scraping Quiche"... Kitchen Sink just sounds... nicer ... to me, y'know? And Kitchen Sink or Fridge Scraping it's a great way to use up any left over bits and pieces you don't know what else to do with!<br />
<br />
The recipe it technically "self-crusting" which means you don't need to worry about a pastry case and the batter is made with both wholemeal flour and bran flakes (although you can leave out the bran flakes or substitute for plain, all-purpose flour if that's more your jam...) so it's full of fibre!<br />
<br />
I'll attach the recipe (almost) as I found it in the <a href="http://www.amazon.com/The-New-Edmonds-Junior-Cookbook/dp/1869588452" target="_blank">(old) Edmond's Junior Cookbook</a>... but this is just the humble beginnings of what could be a great dish! The original is vegetarian, but the photographed one here had bacon in it as well...<br />
<br />
Or; sub out the cheddar cheese and mushrooms and chuck in smoked chicken, brie and apricot for a rather more up-scale quiche!<br />
<br />
The only things limiting you are your imagination and the contents of your fridge!<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgliHjdoz4ZUyfgTpyhakLqCTI5fCIl36DeNAccRpJoEFjYsoju0R-kCllomiHxd8WiPdSQiK9AYTi1jX_eQYZSrVM6R_6qS9toXFBNB9CQC7pJTsap34HQDKbDfmYu43sI-IiBS9ffrfNK/s1600/IMG_2575.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="252" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgliHjdoz4ZUyfgTpyhakLqCTI5fCIl36DeNAccRpJoEFjYsoju0R-kCllomiHxd8WiPdSQiK9AYTi1jX_eQYZSrVM6R_6qS9toXFBNB9CQC7pJTsap34HQDKbDfmYu43sI-IiBS9ffrfNK/s320/IMG_2575.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Younger Brother was hungry and couldn't wait for me to snap a posed photograph...</td></tr>
</tbody></table>
So what are you waiting for?! Dig in!!<br />
<br />
<br />
<a name='more'></a>(set the oven to 160 degrees C)<br />
<br />
You'll need (to feed 4):<br />
<br />
3/4 cup whole meal flour<br />
1/2 cup bran flakes<br />
40g butter, grated or chopped into squares<br />
4 eggs, beaten<br />
2 cups (500ml) milk<br />
salt/pepper/paprika (to taste)<br />
<br />
Flavours:<br />
<br />
1 cup grated cheese<br />
1 small onion, finely dices<br />
1/4 cup sliced mushrooms (4-5, usually)<br />
<br />
Rub together the flour, bran and butter until the butter is well incorporated and the mix looks crumbly.<br />
<br />
Stir in the eggs, milk and seasonings. Mix until well combined.<br />
<br />
Chuck in your chosen flavourings and mix well.<br />
<br />
(I like to save some cheese back for sprinkling on the top...)<br />
<br />
Pour into a greased quiche dish and bake for 35 minutes, or until golden.<br />
<br />
Serve with chutney and a salad. Or on it's own, out of the baking dish. Depending on the relative proximity of parents.</div>
Kathttp://www.blogger.com/profile/00052782378480455909noreply@blogger.com0tag:blogger.com,1999:blog-5378522119983336480.post-83310961520550837882013-05-09T12:41:00.000+12:002013-05-09T12:41:16.223+12:00Nigella's Mexican Scrambled Eggs<div dir="ltr" style="text-align: left;" trbidi="on">
I'm starting to detect a theme here...<br />
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<tr><td class="tr-caption" style="text-align: center;">I feel that I have yet to learn how best to photograph scrambled eggs...</td></tr>
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These scrambled eggs are pretty fantastic <a href="http://www.nigella.com/recipes/view/mexican-scrambled-eggs-27" target="_blank">Nigella</a> totes these as the ultimate hangover cure; even going so far as to suggest that they're worth deliberately hanging yourself over for... I'm not convinced <i>anything</i> is "worth" a hang over... but they're still pretty dang good!<br />
<br />
There's something about eggs and chilli that just works for me! The kind of remind me of "Parsi Eggs" which are a spicy, Indian style of scrambled eggs my whole family enjoys... at some point I shall have to make and photograph 'em for y'all!<br />
<br />
Now, Nigella calls for corn tortillas in her recipe; to the best of my knowledge you can't get corn tortillas in New Zealand... In fact, I've never seen a corn tortilla in the flesh my whole life! (Sheltered much?) I used the easily available flour tortilla to provide the crunch for my eggs... and to that end they worked fine! :) You could use the bottom few chips from a bag of corn chips, or even toast to the same effect, I would imagine...<br />
<br />
A word on scrambling eggs: when I was first "taught" how to scramble eggs (ie; sans microwave) at school we were told to cook them reeeally slowly over a very low heat, stirring all the time 'else they'd go rubbery. This leads to very soft, but slightly grainy eggs, in my experience, not a texture I particularly enjoy. What I like to do is to crank the heat right up on a non-stick pan, melt a knob of butter and whip the eggs into a bubbly frenzy. Then I pour the eggs into the hot pan and allow them to set on the bottom before slowly pushing them 'round (wrinkling them, really) with a silicone spatula. Once you've wrinkled the first layer of egg, stop and let the next layer set on the hot pan before wrinkling again. Continue until all the eggs are neeearly cooked. Then turn off the heat and tip out onto a plate/piece of marmited toast... smother with HP Sauce and you're away (although I'd skip the marmite/HP sauce for Mexican eggs...)!<br />
<br />
You don't want to cook the eggs all the way in the pan because they'll continue to cook in their own heat off the pan... over cooking eggs WILL make them rubbery!<br />
<br />
The point of all this, I think, is scramble your eggs in the way that makes you most happy!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnPMFAEDna1TwAr6oRETc7op7Ilu-ZScOn84i_6kvjRuwbvshflS8mbiwsq4wjVxXRMNPDF1vPr28ZF98QwbhP3Zl-NJYUrebELZXJtLsMBoQU64YZrtTiRpgOCBB1VBfin_sSn2DMq7Jq/s1600/DSCF1008.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnPMFAEDna1TwAr6oRETc7op7Ilu-ZScOn84i_6kvjRuwbvshflS8mbiwsq4wjVxXRMNPDF1vPr28ZF98QwbhP3Zl-NJYUrebELZXJtLsMBoQU64YZrtTiRpgOCBB1VBfin_sSn2DMq7Jq/s320/DSCF1008.JPG" width="320" /></a></div>
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Click on for the ingredients...<br />
<a name='more'></a>You'll need: (for one)<br />
<br />
a little olive oil<br />
one soft tortilla<br />
<br />
-- heat a frying pan; throw in the oil and snip the tortilla into shreds into the pan... toast until the tortilla strips are a lovely, golden brown. Scoop out of the pan and allow to cool on a plate, set aside for now.<br />
<br />
For the eggs:<br />
<br />
1 tomato, deseeded and chopped<br />
1 spring onion (or 1/4 red onion), chopped<br />
1 green chilli, deseeded (to taste) and chopped<br />
2 eggs, beaten<br />
pinch of salt<br />
<br />
Mix together all ingredients and scramble the eggs to your personal taste.<br />
<br />
Serve on a plate - sprinkle over the crispy tortillas with a little Tabasco if you can handle the heat?!<br />
<br />
Yum, yum!</div>
Kathttp://www.blogger.com/profile/00052782378480455909noreply@blogger.com0tag:blogger.com,1999:blog-5378522119983336480.post-8779971804179774132013-04-29T15:11:00.000+12:002013-04-29T15:11:02.939+12:00Taste & Create: Chicken Acapulco<div dir="ltr" style="text-align: left;" trbidi="on">
(sorry guys, this is super late)<br />
<br />
For <a href="http://www.tasteandcreate.com/" target="_blank">Taste & Create</a> this month, my first in aaages I was paired with Sid of <a href="http://sidsseapalmcooking.blogspot.co.nz/" target="_blank">Sid's Sea Palm Cooking</a>. SSPC is a really interesting blog with an eclectic collection of recipes from the Southern USA, Mexico and Denmark... I really enjoyed looking through the Danish recipes and trying to work out what they were for without first clicking the link for a translation. Swedish and Danish are quite similar, and I was fairly successful! :D<br />
<br />
Ultimately though, I chose to make a Mexican recipe: <a href="http://sidsseapalmcooking.blogspot.co.nz/2011/07/acapulco-chicken-my-version.html" target="_blank">Chicken Acapulco</a> with <a href="http://sidsseapalmcooking.blogspot.co.nz/2012/06/pico-de-gallo.html" target="_blank">Pico de Gallo</a>!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkbXOJAddotJsGmYUmgCxCyIthq4tb_r9H-o5iQ93Lblp91AlIn90F-9YgC46K4wIP6haU3yce33_o_-IgALUd9EDrZUhjpVfgQogv3D_4IJQwgKlKxUQr3jWIVqWGKEuFCxcqcuK7lqCS/s1600/SFIMG_3122.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkbXOJAddotJsGmYUmgCxCyIthq4tb_r9H-o5iQ93Lblp91AlIn90F-9YgC46K4wIP6haU3yce33_o_-IgALUd9EDrZUhjpVfgQogv3D_4IJQwgKlKxUQr3jWIVqWGKEuFCxcqcuK7lqCS/s320/SFIMG_3122.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(thank you, blogger for re-flipping my images. I am most grateful. Not.)</td></tr>
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Mexican recipes are kinda hard to get right in my neck of the woods (suburban NZ) because we simply don't have access to authentic ingredients... But I love almost anything that comes in a tortilla so I chose to give it a whirl! And I'm glad I did!<br />
<br />
At it's most basic, this is what I would call a chicken burrito with cheese melted over the chicken while it was still in the pan... but the result is so much more than that!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiROdh_CXWOX3eyJvrj5hOtsh4yr5PsAx4CDZ4hRKXmXFHlgv2HTKPQPTyIRZW50BmI8cfyXGwy2Yg2KeckpoVGn7YpndQpkJg_P19_MTHcSHk5wQmKPEtYPsGwfTbGsDWbK9FxJMLGX4jN/s1600/SFIMG_3114.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiROdh_CXWOX3eyJvrj5hOtsh4yr5PsAx4CDZ4hRKXmXFHlgv2HTKPQPTyIRZW50BmI8cfyXGwy2Yg2KeckpoVGn7YpndQpkJg_P19_MTHcSHk5wQmKPEtYPsGwfTbGsDWbK9FxJMLGX4jN/s320/SFIMG_3114.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cheesy, cheesy goodness!</td></tr>
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I had a slight issue in that Sid called for a specific <a href="http://www.mccormick.com/Spices-and-Flavors/Recipe-Mixes/Home-Style-Classics/Meat-Marinade-Seasoning-Mix" target="_blank">meat marinade</a> but I was able to google the name of the company and check it's listed ingredients... I made my own marinade using the ingredients listed and although the result might not be the same as the packet (I have no way of knowing!) it was still pretty darn good! Kinda sour and salty with a bit of heat from the mustard powder and paprika.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7CzDGN6apILKnfFmi0h2YErpE7pbyJwYiBNSH_qixFCirCEXzvUrVWcrSNlmbf8-B-ncyUOnf4XVthVN9ddq9-JxZJMIPLD4ffD76B31a2NtXC3V5tgeG-ggLDXBFHQKp0DUufAaCkQMi/s1600/SFIMG_3108.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7CzDGN6apILKnfFmi0h2YErpE7pbyJwYiBNSH_qixFCirCEXzvUrVWcrSNlmbf8-B-ncyUOnf4XVthVN9ddq9-JxZJMIPLD4ffD76B31a2NtXC3V5tgeG-ggLDXBFHQKp0DUufAaCkQMi/s320/SFIMG_3108.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Soy sauce, paprika, mustard, lemon juice, garlic and onion whizzed together with cider vinegar, oil and water; it's a winner!</td></tr>
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And that Pico de Gallo! Wow! It was so fresh and fantastic! And perfect accompaniment! Don't do as I did thought, and attempt to whizz it all up in a too small blender - be intrepid and cut your own... I ended up with mush. It didn't detract from the flavour any, but the texture was kinda weird.<br />
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Thanks Sid and Min ; this was a lot of fun!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhXlFkNTdUaGojNRj5KH8e63fEaUozXkDAlYuSFIvnvEyFHVaXCntoNTuFzsJeegoDVUtERInOjUoC3FxadCg7N9hIJ5teOX7ExYzClbYlLVlq5BuYep1aynNcog3fCysFMFZ0sYqNSwDJ/s1600/SFIMG_3110.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="264" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhXlFkNTdUaGojNRj5KH8e63fEaUozXkDAlYuSFIvnvEyFHVaXCntoNTuFzsJeegoDVUtERInOjUoC3FxadCg7N9hIJ5teOX7ExYzClbYlLVlq5BuYep1aynNcog3fCysFMFZ0sYqNSwDJ/s320/SFIMG_3110.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Raw chicken will never be the prettiest; but it turns into some pretty tasty things!</td></tr>
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<a name='more'></a>You'll need:<br />
<br />
To make McCormick's Mean Marinade Equivalent<br />
<br />
1 onion<br />
2 cloves garlic<br />
juice and zest of 1/2 lemon<br />
1 tsp paprika<br />
1 tsp mustard powder<br />
1 Tbsp soy sauce<br />
1 Tbsp olive oil<br />
salt/lemon pepper to taste<br />
1 Tbsp cider vinegar<br />
1/4 cup water<br />
<br />
Whizz all together in a blender and season to taste.<br />
<br />
Pour Marinade over:<br />
<br />
2 chicken breasts, sliced into strips<br />
<br />
And allow to marinate for as long as possible...<br />
<br />
You'll also need:<br />
2 Tbsp olive oil, for pan frying<br />
1 cup grated cheese<br />
<br />
Heat oil in a massive frying pan until super hot! Drain the chicken strips of their marinade and brown first on one side and then stir-fry until evenly browned... Pour in the rest of the marinade liquid and turn heat down to a simmer to reduce.<br />
<br />
Once the liquid is all but gone sprinkle the grated cheese over top and turn heat to low until cheese is melted.<br />
<br />
At this point the chicken can be served in warmed flour tortillas with fresh Pico de Gallo and any other toppings to taste.<br />
<br />
YUM!!!<br />
<br />
Sid recommends browning the chicken in batches in one pan and keeping it warm in a second... I have access to a paella pan at home so I didn't need to do that - but if your pans are smaller it's a good tip as the chicken will braise in its own liquid rather than browning if it doesn't have enough space... </div>
Kathttp://www.blogger.com/profile/00052782378480455909noreply@blogger.com2tag:blogger.com,1999:blog-5378522119983336480.post-32272104554372202352013-03-27T15:30:00.002+13:002013-03-27T15:34:37.688+13:00Red Lentil and Tomato Soup<div dir="ltr" style="text-align: left;" trbidi="on">
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So guys, guess what? I'm still around!! Can I get a woop, woop?! :)</div>
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This is a recipe inspired by the delicious soup my cousin, Vicky served me while I was staying with her in England... It requires very few, very cheap ingredients but with the lentils providing protein and the tomatoes providing their fantastic anti-cancer qualities it's an excellent soup to keep away the Winter (or the it-really-ought-to-be-spring-by-now?!) Blues...</div>
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<tr><td class="tr-caption" style="text-align: center;">Gorgeous, terracotta soup garnished with crumbled feta and a drizzle of olive oil!</td></tr>
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If you use vegetable stock (and skip the feta I sprinkled on my serving!) this soup is easily vegan/vegetarian... but because I'm perfectly happy to have animal in my diet - I made my soup with powdered chicken stock!<br />
<br />
The recipe I used is based on <a href="http://lowfatcooking.about.com/od/lunchrecipes/r/lentomsoup1104.htm" target="_blank">this</a> one from About.com's Low Fat Cooking Section... Because I was in Sweden for only 6 months - I was unwilling to buy all the spices I might ordinarily have in my kitchen - so I chose ground cumin over ground coriander - but use what you've got! Cooking should be a fluid action...<br />
<br />
This was quick, easy, hearty and delicious... and it lasted for AGES (you can decide whether that last point is a pro or a con...)... I really encourage you to try it!!<br />
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<a name='more'></a><br />
You'll need:<br />
<br />
1 onion, finely diced<br />
2 cloves garlic, crushed<br />
1 tsp ground cumin<br />
Olive oil, for frying<br />
<br />
400g can, chopped tomatoes<br />
3/4-1 cup red lentils, washed (one day; I will remember to weight ingredients as well as measuring them!!)<br />
<br />
5 cups (1.25L) vegetable or chicken stock<br />
<br />
salt/pepper to taste<br />
<br />
feta/olive oil/oregano to garnish (optional)<br />
<br />
What to do:<br />
<br />
First, fry off the onion, garlic and cumin in olive oil until fragrant and translucent.<br />
<br />
Then tip in the tomatoes, and lentils and mix/fry for 5 minutes.<br />
<br />
Pour in your stock and bring to a boil before reducing the heat and continuing to simmer for 25-30 minutes, or until the lentils have softened...<br />
<br />
Season to taste.<br />
<br />
At this point, you can either serve up straight away - or you can, as I did, attack your soup with a stick blender (aka a bizz-izz stick) or pour the soup in a standard blender and blend until smooth...<br />
<br />
Garnish as per your desires and enjoy with bread if you want!<br />
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Kathttp://www.blogger.com/profile/00052782378480455909noreply@blogger.com1tag:blogger.com,1999:blog-5378522119983336480.post-60192571603015025822012-11-25T12:31:00.000+13:002012-11-25T12:31:05.279+13:00Taste & Create: Mushroom Ragout<div dir="ltr" style="text-align: left;" trbidi="on">
This month I did my first <a href="http://www.tasteandcreate.com/" target="_blank">Taste & Create</a> in months and months and months and... ages!<br />
<br />
Taste & Create is a monthly blogging event where the lovely <a href="http://left-after-the-cattleguard.blogspot.se/" target="_blank">Min</a> of <a href="http://bad-girls-kitchen.blogspot.com/" target="_blank">the Bad Girl's Kitchen</a> pairs you up with another blogger and you each get to make, and report on one of each other's recipes.<br />
<br />
This month I was paired with Min herself and I chose to experiment with her recipe for <a href="http://bad-girls-kitchen.blogspot.se/2009/09/mushroom-ragout-with-pasta.html" target="_blank">Mushroom Ragout</a>... I followed the index link for <a href="http://bad-girls-kitchen.blogspot.se/search/label/FAST" target="_blank">FAST</a> recipes because I didn't want to have to make anything too complicated. Complicated and/or time consuming are just not valid options when you're sharing a kitchen with 11 other people (not to mention their friends)!<br />
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And it was a <i>good</i> choice. As Min mentions in her own post - this ragout has bacon in it! How could it be anything but a good thing!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX6JZrSb1SA4bRrqqa5abmlFvksuFZsJQOoekeN7yIJwlMz71EP9LdvLXwOltuWIq2i_GLqJo39QL_aInl8Q3XyJSnMIsv4fStKyan7smemYLpcOZpVRvNMJUb7ZQ8bI2ZrO1rse67OS_i/s1600/DSCF1404.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX6JZrSb1SA4bRrqqa5abmlFvksuFZsJQOoekeN7yIJwlMz71EP9LdvLXwOltuWIq2i_GLqJo39QL_aInl8Q3XyJSnMIsv4fStKyan7smemYLpcOZpVRvNMJUb7ZQ8bI2ZrO1rse67OS_i/s320/DSCF1404.JPG" width="320" /></a></div>
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It came together very quickly with minimal effort and dishes and maximum flavour! I served mine over boiled brussel sprouts, rather than pasta - but this is a recipe for a sauce! Put it on whatever you want! It'd be awesome in a toastie-pie sandwich!<br />
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This is a tasty ragout that I've already made twice! I thoroughly recommend it!<br />
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<a name='more'></a>I've scaled the recipe down from serving 6 to serving 1 - see <a href="http://bad-girls-kitchen.blogspot.se/2009/09/mushroom-ragout-with-pasta.html" target="_blank">Min's</a> post for the full-scale version!<br />
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Ingredients:<br />
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3 rashers of streaky bacon<br />
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1/4 small onion, diced<br />
8 button mushrooms, sliced<br />
<br />
1 Tbsp tomato paste<br />
1/2 cup water (ish)<br />
Dried oregano and black pepper to taste<br />
Splash of red wine vinegar<br />
<br />
Parmesan<br />
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Method:<br />
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Fry off the bacon and set aside on a paper towel...<br />
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In the bacon grease - brown off the mushrooms and onion until all the liquid has evaporated.<br />
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Stir in the tomato paste, vinegar pepper/oregano and water to make a sauce... cook off until slightly thickened.<br />
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Cut up the bacon and stir through.<br />
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Serve over your choice of carbohydrate and sprinkle with grated paresan cheese.<br />
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Enjoy! :D</div>
Kathttp://www.blogger.com/profile/00052782378480455909noreply@blogger.com2tag:blogger.com,1999:blog-5378522119983336480.post-44462076368148549332012-11-25T11:03:00.000+13:002012-11-25T11:03:00.335+13:00Gado Gad-ish<div dir="ltr" style="text-align: left;" trbidi="on">
Gado-Gado is an Indonesian dish which consists of veggies and a peanut sauce. Essentially. This is my interpretation...<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglWqXnEPU1qeiwJGhmbS1Ko11j-A1oRrz4pE55RPy16v0_A3Pee0Fabgy_flfMTSIlHXHgo0NKzSE0jw3F6dCCX7o2CkMGPk6dWx-4jBX-PflcHR1KcdzAuoC3ZsGjfAkPzUoZw9DMJeqc/s1600/IMG_2702.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglWqXnEPU1qeiwJGhmbS1Ko11j-A1oRrz4pE55RPy16v0_A3Pee0Fabgy_flfMTSIlHXHgo0NKzSE0jw3F6dCCX7o2CkMGPk6dWx-4jBX-PflcHR1KcdzAuoC3ZsGjfAkPzUoZw9DMJeqc/s320/IMG_2702.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">So many colours!</td></tr>
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Okay, so basically I providing you with a "recipe" for my style satay sauce... and a serving suggestion. But! It's an excellent serving suggestion! And Gado-Gado sounds like a much more legitimate meal than peanut-butter scooped out of the jar an onto a carrot stick... and there's only a *little* bit more effort required!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaslzIgt8q5uRndLTCbOkqiY3_uvcxze6pX6uUBhTx3sfCQ7-N4wWkeAirB1L3ItnbMeKv5lHfqbl8DBjh_xSWpCpfduIF4bZdO-_577NtWJJ-gavhhVw6i3YJK0HFphzo7aC7hlZvzX-g/s1600/IMG_2700.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaslzIgt8q5uRndLTCbOkqiY3_uvcxze6pX6uUBhTx3sfCQ7-N4wWkeAirB1L3ItnbMeKv5lHfqbl8DBjh_xSWpCpfduIF4bZdO-_577NtWJJ-gavhhVw6i3YJK0HFphzo7aC7hlZvzX-g/s320/IMG_2700.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Veggies? Check! Peanut sauce? Check! Extra protein kick? Check!!!</td></tr>
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We have here stir fried pepper, carrot strips and bean sprouts on greens with a soft-set boiled egg. Probably 10 minutes effort start to finish (not counting dishes) and the peanut sauce! Oh! The peanut sauce!<br />
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Wanna see?<br />
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<a name='more'></a>Kat's Peanut Sauce:<br />
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I'll level with you this isn't a recipe it's too simple! BUT there are two possible methods! Depending on what you have available...<br />
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All of the following is to taste!<br />
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So. Start with your peanut butter. Slightly more than you think you need. And a little bit more... go on! I won't judge you!<br />
<br />
And enough hot water to make a paste/sauce as thick/runny as you want. I usually like to add water until I get a thick, dollloping sauce, then hive off a tablespoon or two to which I add LOTS of water to make a runny, coating everything in sight consistency... Yum! Multiple textures!<br />
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Now this sauce is pretty tasty as is. Hellooo? Peanut butter! But with a few more ingredients you can really take it to the next level!<br />
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Add either:<br />
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Ketchup manis and dried chilli flakes (or chilli powder) to taste.<br />
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OR<br />
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Sweet chilli sauce, soy sauce and fish sauce to taste.<br />
<br />
What you're aiming for is a little extra sweet, a little extra salt, a hint of rotten fish and some heat! Go ahead and add a little acid for good measure too - it's all about balancing flavours!<br />
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Spoon over/stir into your stir-fried veg and you're away!</div>
Kathttp://www.blogger.com/profile/00052782378480455909noreply@blogger.com0tag:blogger.com,1999:blog-5378522119983336480.post-22619303750926943592012-11-23T10:46:00.002+13:002012-11-23T10:47:59.747+13:00A Taste of Home: Afghans<div dir="ltr" style="text-align: left;" trbidi="on">
What else is a girl to do when her body is all...<br />
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"No. Screw you! You missed those three seconds wherein I was actually tired... and now I'm gonna stay up AAALL NIGHT!!! WoooOOO!!!"<br />
<br />
"What?"<br />
<br />
"No, I don't particularly care that you have to be up at 6:30am to go count people in a train station. I'M GONNA KEEP YOU AWAKE UNTIL 3AM ANYWAYS!!!"<br />
<br />
"VAHAHAHAH!!!"<br />
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...but blog? About food. It's the logical solution.<br />
<br />
...What's a girl to do when she starts referring to herself in the 2nd person and giving her "Body" a voice and opinion of its own? Probably see a therapist... Well, I <i>am</i> studying psychology (still!) and you know what they say about us Psyc(o) kids...<br />
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As for the counting people in at train station? Yes. I'm actually doing that. It's for <i>science</i>. Leave me alone.<br />
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Anyway. I thought I said I was gonna blog about food? Yes. Right. Um.<br />
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So... I'm in Sweden at the moment - have been for the last almost four months (!)... Haven't really been cooking a lot. Cooking for one <i>sucks</i>. It's horrible! So horrible that I currently cook very rarely. And when I do I make massive amounts of whatever it is and then I have to eat it for days and days because I have THE smallest drawer in the freezer. You know the one. The bottom one which is shorter than all the others anyway... even before it loses half its depth to the freezer motor thingy. Oh! Woe is me! And stuff.<br />
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One thing I have gotten really into while over here is proper Kiwi Kai... which is a bit of a misnomer, really... because the only foods (according to Wiki) that are truly unique to New Zealand and New Zealand alone are sweet things... which don't really count as "proper" food... Sorry guys, turns out we didn't invent fush and chups, the BBQ or roast lamb... Who knew?!<br />
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But sweets we do well! And they've gone over pretty well too! I've made Lolly Cake (but I ate it all... *ahem* I mean, shared it with all my friends before I remembered to snap a photo), Chups and dup (chips and dip - not exactly a "sweet" but junkie all the same...) and Afghan biscuits! Now referred to by my corridor mates as "those cookies you make" - I've only made them once guys! But I smashed them out of the paaark!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBKiXBFbHZwCr96D_0ZPqdXofDtVyGlncCBSFXVoVe_YI7m0lg3qwiNn8fo3Mw7TTtV1U9-8HEtmTWCi4x_0vyZ9XpLCvt_yumQHhEfq6si9ACpjo27nu9rv1IMzGqerTY-PSCd1cG_HHL/s1600/DSCF1335.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="277" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBKiXBFbHZwCr96D_0ZPqdXofDtVyGlncCBSFXVoVe_YI7m0lg3qwiNn8fo3Mw7TTtV1U9-8HEtmTWCi4x_0vyZ9XpLCvt_yumQHhEfq6si9ACpjo27nu9rv1IMzGqerTY-PSCd1cG_HHL/s320/DSCF1335.JPG" width="320" /></a></div>
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So - it turns out no one else makes cookies quite like these little babies? I've taken to describing them as "shortbread with cocoa and cornflakes topped with icing and a walnut" ... which works well until the person you're talking to asks in their cute, European accent "what is shortbread?"<br />
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*sigh*<br />
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Describing things. Not one of my greater talents. I usually say - "Look, next time I make 'em - I'll give you a call, yeah?" ... but I haven't made them since. Mostly because I used up the last of my flour and cocoa to make the photographed batch here... and as I'm basically moving out in a month (!) I can't really justify the Swedish prices to buy more...<br />
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Don't get me wrong though, these are totally student appropriate! There're only, like, 5 ish ingredients most of which you probably have naturally occurring in your pantries!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-aQSxHqlDDUZGNlb3kKQEh6tc9ucjEehGq89HzkwMrtehbdcqP79V8flg6dA0oaJv_Tqe7SKvjzmi6MSsnblhw3_LF6dQK0gsJNSGRRju4KBY5dlGTLateB8Y81aSILuFsPCfOZ1AB6i9/s1600/DSCF1337.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-aQSxHqlDDUZGNlb3kKQEh6tc9ucjEehGq89HzkwMrtehbdcqP79V8flg6dA0oaJv_Tqe7SKvjzmi6MSsnblhw3_LF6dQK0gsJNSGRRju4KBY5dlGTLateB8Y81aSILuFsPCfOZ1AB6i9/s320/DSCF1337.JPG" width="222" /></a></div>
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I'm talking about a shit-tonne of butter (technical term), some flour, a bit o' cocoa, a very small quantity of sugar and 1 1/2 cups of cornflakes... and that's it. Then there's the icing and essential walnut... but the cookie part is basically a pantry given!<br />
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The <a href="http://australianfood.about.com/od/bakingdesserts/r/AfghanBiscuits.htm" target="_blank">recipe</a> I followed is fairly simple... there are some negative reviews on the basis of the biscuits being to "crumbly"... Guys. This is shortbread. It <i>is</i> crumbly. That's the <i>point</i>. Squish it! Or - start with only one cup of cornflakes they'll be what gets in the way of the sticking power of the butter.<br />
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Oh, and there's not a whole lotta sugar in the cookie for a reason - the icing is a little bit non-negotiable. Buttercream or icing/glaze is up to you! Just as long as it's there! The walnut? Up to you. For me, they make the cookie. The recipe I was using suggested flaked almonds (WTF?!)... some people go without entirely! O_o<br />
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Intrigued? I hope so! Read on, Mac Duff!<br />
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<a name='more'></a>Ingredients:<br />
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200g butter, softened<br />
1/3 cup sugar<br />
1 1/2 cups flour<br />
3 Tbsp cocoa<br />
1 1/2 cups of cornflakes (unsweetened? You can get sweetened cornflakes?!)<br />
<br />
Set the over to 180 degrees C and line a cookie sheet with baking paper.<br />
<br />
Cream the butter and sugar together until light and fluffy (Yes - this is totally achievable with just a wooden spoon... it just takes a slightly larger time investment...)...<br />
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Sift in the flour and cocoa... Mix together. Get your hands in there! Tip in the cornflakes and combine thoroughly.<br />
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Squidge mixture into ball shapes the size of your choosing and squadge (flatten) onto the cookie sheet. Allow some room as they will spread a little.<br />
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Bake for 10-15 minutes until smelling heavenly and slightly crunchy on the edges.<br />
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Allow to cool for a bit and in the mean time mix 2Tbsp of cocoa and 1 cup of icing sugar with enough water (3-4 ish Tbsp) to make a shiny, slightly runny paste...<br />
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Spoon over each cookie and adorn with a walnut half. Or piece. Whatevs.<br />
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Share with your friends! They'll love you for it! Promise!</div>
Kathttp://www.blogger.com/profile/00052782378480455909noreply@blogger.com0