Monday, December 27, 2010

Christmas Eve Feast

While I have been in Paris I think that I have would have eaten fois gras almost every day, heart disease never tasted so good. For those of you who where unaware that I was even abroad here is a shameless plug for my travel blog Galavanting Across the Globe which you will find at

My beautiful god mother Katie and I ate ourselves silly on Christmas Eve in the most self-indulgent parisian fashion.

Christmas Eve 2010
Fois Gras with Kirsch soaked cherries, roasted hazelnuts and toasted brioche

Beef Medallion wrapped in sweet pork fat on top of brettonais haricot beans

Commis pear stuffed with roquefort, french walnuts and creme fraiche

Normandy style apple tarte with Berthillon's caramelised chestnut icecream

Here are the pictures below don't blame me if they make you hungry. The lighting is not great because we had a candle lit dinner.

Tuesday, November 30, 2010

this is why you're fat

Dear readers allow me to introduce you to one of my favorite websites. meet reader, readers meet
This fantastic site is filled with grotesque creations of what i can only assume was created by monstrously huge american whole have a palate of sugar salts and fat at their finger tips. Not to mention their ability to sculpt cheese and cheese type spreads into saturated fat laden works of art.

At the top of the page is one of my personal favourites a BBQ Pulled Pork Doughnut Sandwich. An artful collaboration of BBQ pulled pork, two glazed donuts, peach guacamole, roasted tomato salsa and something called chipotle cheddar cheese wiz. I know, it some how manages to intrigues and revolt you simultaneously. And this is one of the more gastronomic offerings available. I recently saw an mug fashioned entirely out of bacon and filled with cheese whip.

Anyway, this is a fantastic site when you are mindlessly cruising the interweb on a rainy afternoon. Somewhere there are some very brave and possibly very large individuals keeping my entertained. Come to think of it, it brings a whole new meaning to putting your body on the line.

Sunday, November 28, 2010

Salted Butter Caramels

Right, so holidays have well and truly begin and that wonderful time of over indulgence and gluttony is on its way. What could be better than these beautiful little french caramels as an oh so chic addition to your festive offerings? With the help of a sugar thermometer and about half an hour of your free time, which face it you have in abundance of anyway, you can whip up these chewy sweet salty darlings.

Collect together:
3/4 cup thickened or double cream
1/2tsp vanilla extract
1/2 and a little extra fleur de sel or sea salt flakes
1/2cup goldern or corn syrup
1cup caster sugar
60g of salted butter cubed

1 loaf pan which you have lined with foil and then sprayed

Heat up the cream, 2 tbs of butter and 1/2tsp of salt in a pan until it begins to boil and then remove from the heat. Cover and set aside.

Add the syrup and sugar to a largish pot and begin to heat gently, stirring to make sure that it melts smoothly. It also makes a really fun bubbling/ gurgling noise when you mix it, which is a bonus. At this point click your sugar thermometer onto the side of the pan so that you can see what the sugars are up to. This is not optional you will need one of these.

Cook until it reaches 155'C. Then turn off the heat and stir in the warm cream mixture, careful because it might spit.

Adding the cream mix will make the heat drop so you will need to turn it up a notch and keep cooking until it recovers to 127'C. I know that the temperatures here seem over exact but trust me they work. Sugars are sciency and temperamental and I am not willing to be a temperature maverick when these tasty caramels are on the line.

When you successfully reach 127'C hopefully with out burning you or who ever attempted to eat the caramel off the spoon. Pour the whole mix into your pre-prepared loaf tin. Note this is not a loaf tin. I have lost my loaf tin behind the draw which the tins are kept in and it appear irrecoverable. You will get thinner caramels if you use a tray like this.

Wait ten minutes. Then sprinkle the remainder of your salt flakes on top of the setting caramel. To speed up the setting process it is a good idea to pop it onto a baking tray so that the air can circulate. Allow it to cool completely before slicing it with a sharp knife and a steady hand.

I like to wrap them in wax paper like little bon bons. But this takes ages and it is a mind numbingly dull activity. However, at the time I made these it still appeared a far better offer than late night study.

They do look adorable wrapped up and make a great low priced Christmas/ sorry I ...(insert appalling "silly season" incident here) present. If you lack the patience or the fine motor skills to make bon bons then just make sure they are not all sticking to each other and don't put them in the fridge. A air tight container will see you new butter caramels through to the end of the year.

Sunday, November 14, 2010

salted caramels are coming your way

Exams and exam related study are currently distracting me from posting my adventures in caramel making. But never fear dear readers, I will be finished with my studious ways come Wednesday and you will get your sweet reward. Get it? caramels, sweet reward? I know, sometime I surprise myself. There are also some excellent picture heading your way too. So please stay tuned, and keep checking back here so that you too can indulge in a french confectioners chewy delectable brain child.

Tuesday, November 9, 2010

Down the Hatch

Hopefully the endless nights of gazing at laptop screens and note taking have not driven too many of you to alcoholism. But if it has, there is good news; a new vodka has arrived from mother Russia.

Sputnik, named after its sexy low earth-orbiting comrade, is really great clean grain based vodka that won't blow a student budget. As a vodka drinker I bought it on a whim purely because of its name. 1. I like rocket ships and a lot of fun to say with a fake Russian accent. But my last minute bottle shop grab turned out to be a pleasant surprised, as it is actually really good. It is pretty mild on the palate once you get over the normal ethanol kick.

A quick trip to the company's web site and you soon will be well versed in the virtues of "birch coal filtration" and "natural water", but really all you need to know is simple. Sputnik is a grain based vodka so it has a short, very mild and clean aftertaste. This is great if you want to drink it on its own or oh so delicately flavor it with some thing like elderflour, orangeblossom or cucumber.

Now, to really get the best out of vodka you need to drink it properly. That means stick it in the freezer and put all fizzy, sweet concoction back in the cupboard. Actually throw anything pink, blue or purple in the bin, your taste buds deserve so much better than that crap. I would also recommend eating something while drinking, as you will get more out of the vodka. As well as the obvious fact that it will burn your insides if your stomach is empty, which inevitably leads to a bit of a vodka vom later on in the night.

Something salty like some olives, some caper berries. If you are feeling really Russian then go grab yourself some sausage and bread or even better some caviar. The salt will really complement the slightly sweet creamy taste as well as reduce the bitter aspect of the alcohol, as salt makes bitter things sweeter (total science fact).

Once your vodka is chilled between 0-5 degrees pout it out into some tall shot glasses. The first shot I always knock straight back, you get over the kick and after burn and it sets your palate up. The second shot follow shortly after. This time, do not swallow straight away, let it sit on the back of your tongue. The heat in your mouth will warm the vodka slightly and allow the subtle flavors to really open up and your will be able to taste what it all about. Don’t hope for an epiphany or a big citrus hit, after all it is only a 30 bottle, but you will get a great creamy almost vanilla note coming through. Do this fairly quickly, you don’t have to hold it in your mouth for minutes or anything, it is not a mouth wash and you still want to have friends by the end of your vodka tasting experience. As you swallow you should notice that the taste disappears quickly and really none of it lingers much at all. At this point please take a drink of water and eat a salty snack.

Finally, please don't drink alone. After all if you do, there will be no one to show off your great new tasting technique to. Or to lavishly complement you on your great choice of sprit.

Wednesday, November 3, 2010

thinking too hard makes your head explode

Right, well it is that kind of year again. The great unwashed student population have descended upon the 24hr libraries and you suddenly find yourself wishing you did the required reading and went to the lectures. It is swotvac and you are sitting at your laptop, procrastinating, watching youtube and avoiding study.

Thats fine you just need some thing truly tasty to get you right back on track. What could possibly be better in this wet rainy weather than a grilled cheese sandwich? I am here to suggest you revamp this old favourite and let yourself eat some carbs. After all you earned it with that full hour of looking at lecture slides.Grab a fry pan, some white or rye bread, a soft melty cheese, a nashi or firm pear and get ready to wow your scholarly taste buds.

Nashi and Gouda Grilled Cheese

So we all know that apple and cheddar are a winner so lift this combo with a sweeter nuttier Gouda and a crunchy juicy nashi.

1. Slice both the nashi and Gouda thinly so that you can can get plenty of layering going.

2. Then heat up your pan, the best kind is a cast iron, but just work with what is on hand. You will need it to be at a medium heat.

3. While your pan is heating up butter your chosen bread, then when hot put it butter side down on the pan.

4. Start laying. Put a layer of the Gouda down first then some nashi then some more gouda. The cheese will help to hold everything together and give you that great ozzy melt.

5. Top with the other piece of bread, butter side up. You can at this point push down gently on the whole sandwich with your spatula to help the cheese stick.

6. When the bread starts to look golden. About 5 mins. Carefully flip it, and i mean carefully as you don't want to loose all your filling.

7. Cook on the other side for another 5 mins until cheese is melted and the bread is golden.

Now take it out, slice it up and enjoy in the knowledge that even if you fail your arts degree, at least you can make a dam good toasty.

Thursday, October 14, 2010

get roasting

a recent craze in my house has been for nuts,. preferably of the fatty kind. sometime they just taste better when there is a little bit of guilt involved. anyway, plain nuts are really only fun for a couple of days and if like myself you have decided to by a large packet of them, purely because you refuse to be swindled by the nut making company into paying for their tiny bags of nuts, then you are probably stuck with a large jar of almonds/walnuts/what ever you like in your pantry which you have lost interest in. There is a oh so simple and oh so delicious solution to your predicament. just roast them!

here is the basics of it. nuts contain large amount of oil - this is good oil, please don't freak out-, now when you roast your nuts the oil causes the nuts to heat up and the composition changes. this in turn makes the flavour (much deeper and sometimes sweeter) to change and in most cases also makes them crunchier. this in itself is all well and good, but still boring. so i recommend you flavour them up a little.

first. start heating them up so the oils can get working. in a big pan melt a chunk of butter. when it is frothing add your nuts and toss/stir them. now keep moving the pan around so that all of your chosen nuts can get nicely coated. Now let them go for about 5 minutes moving them occasionally so that they don't burn.

second. chose your flavour. sweet or savoury? really there is not limit. for the walnuts they are coated in brown sugar and a little salt. but really some brown sugar and rosemary would have been even better. the only reason i didn't use it is because my rosemary bush died because i am a horrible gardner. add you desired flavouring and it should mix in with any left over butter. at this point turn your heat down, especially if you are using sugar, because you don't want what ever you added to stick to your pan or burn. then like before mix it all in to your nuts. this step really doesn't take long at all so don't go anywhere at this point.

third. tip your nuts onto a pan or large plate. they will be hot so it is generally a good idea to resist the urge to eat them other wise you will have a matching burnt spot to mine stuck on the roof of your mouth. let them cool for about 10-15 mins and then you can go at it like summer isn't coming up and you don't have to fit into your bikini. the coating from what ever flavour you added will also harden up and stick to your nuts a little bit better once they are cooler.

these little crunchy pieces of joy should last for about a week in a container in your panty. but realistically you will probably finish them off long before that.

Monday, October 11, 2010

Snickers Halloween Grocery Store Lady

I have to congratulate snickers for creating a really great add. They have moved stealthy from funny to genuinely creepy advertising. The best line would have to be "I'm only trying to help... snickers!" as she grabs the trolley.

Watching this won't make me want to buy snickers, not participate in halloween, but i does make me want to shovel bags of chocolate into someone else's trolly next time I am at the supermarket.

Wednesday, September 15, 2010

going the whole hog

I recently saw a really interesting interview with a chef in new york who works predominantly with offal. " eww gross offal! thats all the guts and stuff!" i hear you say. But in reality offal is wonderful and has previously been over looked and completely undervalued. Only the Italians and the chinese really do it justice in everyday cooking, well until now. There is an underground offal resurgence making its way to upscale restaurants as you read this.

The chef made a really important point about whole animal ethic. That is, that if you are willing to have an animal slaughtered so you can eat it, you had better shut up and eat all of it. Imagine a little lamb. Well you know the lamb sunday roast you ate? Half of that little lamb got chucked away because no-one would buy it. What a total waste of a beast's life, only being half used.So dear followers, if there are any of you still out there. Why not give pigs trotters, or these venetian calf's livers and onions a try?

Sunday, June 6, 2010

oh caffeine, elixir of my heart.

so i have a bit of a problem. its okay i can admit it. i am addicted to caffeine, have been for about two years. Today as i walked aimlessly around my kitchen, avoiding reading yet another source about NGO's and landmines and finally settling for a can of monster low carb from my fridge (probably the most gut fucking of all the energy drinks on the market) instead of long black number 3 for today it really struck me.
yes, i know that i am probably not doing my body much of a favour but to be honest i think that it likes it just as much as i do.
On average i have come to drink about 2-6 coffees a day depending on where i am and how much of the ol'cashola i have on me. at work i would have about 4: one before work, one at 11, one at 2 and one on my way home- but this was mostly out of boredom. University is much worse as merlos is right next door to my usual library haunt, and there long blacks are so nice and tasty.
This amount of energy bouncing around my system may explain my occasional psychotic instances or why i sometimes feel like i am getting weirder every time i try to talk to the front desk ladies at the political sciences building.

Sunday, May 30, 2010

double down and doe see doe

this is probably the most revolting thing i have ever seen. the good (chicken torturing) folks over at KFC simply decided to forgo the bun and make a sandwich with two pieces of fried chicken. honestly there has to be something really wrong with you to invent something that goes- fried chicken, mayonnaise, some type of cheese, bacon, bacon, another type of cheese more mayonnaise, fried chicken- and then name it the "the double down".


Wednesday, May 19, 2010

je voudrais..

I would like a restaurant.
I was thinking about this in the library yesterday when my brain simply refused to do anymore thinking.
if i had a restaurant it was be a two parter, like vue de monde and bistro vue.
i would call it EAT (that would be the pretences gastro-science restaurant) and then "The Bald Lemon Bar and Bistro" for the fun cheaper and pretty young things version.
Pure smooth, unrealistic fanciful genius n'est pas?

Tuesday, May 18, 2010

Foals - Balloons

here we, here we, here we fucking go.

sorry about the naughty expletive in the title blog followers, but i am sure you agree it is indeed necessary.
right, so haven't written anything for a little time as i have been extremely occupied with making sure that my well imagined famous, successful does not turn into a smouldering pile of unachieving poo- a more creative way oftelling you that i have been writing assignments and spending vast amounts of time in the library next to people who i care very little about.
this entry is not about food. shock and silence follows.
no, but i felt that i needed to post something as all of my 5 followers - who most probably follow out of friendly obligation, rather than any real interest in my posts - would be disheartened due to abandonment.
today i re-newed my love for foals. no not the small young horse, but the brit band that takes probably alot of drugs and makes well good tunes. so here is one of my favourites, enjoy blog world.
-- due to my own incompetence it will appear in the post previous

also watched fight club, ate home make pepperoni pizza and smoked inside my house last night which was a nice post-assignment treat.

Wednesday, May 5, 2010

i have the urge...

Suddenly today i have this crazy urge to go and get myself a tattoo. i think that a knife and fork would be completely perfect, and it is not like my love of cooking and food is "just another phase" it is a part of my identity. this image makes me what to jump up and run to the nearest tattoo parlour!

Just imagine them together and not freshly done.

Wednesday, April 28, 2010

mild evenings au campagne

right now i am meant to be writing a french assignment, instead i am doing everything besides that, and blogging....

i had a joyous weekend at the farm where i did very little and probably ate too much. We celebrated my grandmothers birthday and since she did not want a cake, candles ect. and would probably kill us if we even mentioned singing happy birthday, i made her a pear tart tatin, which was delicious and a very unembarrassingly informal way of finishing a birthday "shut up i refuse to be old" dinner.

(this is the one i made on the weekend, nice and rustic)

A tarte tatin is a really great thing to be able to make because it is relatively simple and most people have the ingredients already in their cupboard/ fridge so it can be made without planning or shopping if you suddenly get the hankering for something warm and comforting or if someone turns up and you feel the urge to stun them with your Susie-Homemaker talents.

So, all that really is essential for a tart tatin is butter, sugar, some sort of fruit or vegetable (i.e.. apples, pears, bananas, leeks, aubergine..) for the filling and some good butter puff pastry- oh, and i big cast-iron pan to cook it in.

Firstly turn you oven on to about 180'c so that it has plenty of time to get hot, then heat up your cast-iron pan and throw in some butter. now, let that melt down and when it starts to go brown put in about 1/2-1cup of sugar and let it go all syrupy (but not burnt, if it burns there is nothing you can do to save it, chuck it out and start again.) Then lay what every filling you are going with in the pan in a pretty arrangement. you can slice it really thin and fan it out or just quarter your fruit and make it look rustic and really casual. Now it is important that the filling gets cooked by the toffee dosen't burn so put some alfoil over the pan and stick it in the overn for about 20 mins.
while you are doing that take out some puff pastry and cut it to just about the pan size, even a smidgen bigger is better. prick it with a fork and put it back in the freezer or fridge becuase you want it really cold when it goes into the oven so that the butter renders and you get a great flakey puff out of it.
After the 20 minutes take the alfoil off and check on it, the cooking time will all depend on how you sliced the filling and the density of it. if it isn't cooked then you can leave it longer with the alfoil off or if it is cooked take it out and grab your chilled pastry circle. place it ontop like a lid and then carfully tuck the overlap into the pan, which will make a crust, and press down to secure to filling onto it. the put it back into the oven.
Keep watching the pastry and take it out when it is going golden brown (about 18mins) and then let is stand for a few. now, my dedicated 4 followers here is the tricky part- the inverting of the tarte. get a scraper and run it allog the pastry so that nothing is stuck. get a plate which is alittle bigger than the pan and put it ontop, the rest is up to how much it stuck and fate. turn the dish upside down holding the plate firmly ontop of it and hope fully it will all gracefully arrive onto the pate as you made it. Serve this tasty anytime treat with some ice-cream for that great hot-cold, toffee-cream combination... hom nom nom nom...

university library/ i hate people day

i honestly believe that the university library is making be slowly more and more racist. i am normally not at all racist. but the longer i stay in the libraries at UQ the more hating towards other ethnicities and their ways i become. okay so it is mostly asians, please don't judge me...
a perfect example of this was when i was happily enjoying my assignment writing time in peace on a lovely big table all to my self- books all spread out and feeling nice and productive- all of a sudden a massive group of international students came over- thats cool don't even bother asking wether you can sit at MY table!!!!!- plonked them selves down and started talking!!!!!!
this is totally not on!!! my table, my library (they were studying stupid maths in the political science library) and they where talking!!!-

in first year i was polite and silently cursed them in my head hoping that they would just f-off, i am now way past that stage and have moved onto the glaring at them hoping they will die stage. i am very concerned what i will do next if it happens again, or even if the person who is currently sitting next to me does not stop sniffling- as i refuse to abandon my study spot.

Tuesday, April 27, 2010

lightbulb moment

so i had a bit of a eureka moment just before which i thought i should share with you, my dear three followers......

Cooking and thinking about food is fattening... oh i know, heady stuff right there. but seriously i feel like i possibly gained about 3 kgs this weekend after doing two birthday dinner parties and a massive brunch, all of which where totally delicious, and totally, sinfully fatness inducing.... and on that note i am going to make dahl (india monk food), which will hopefully take away my guilt from all the bad things i ate yesterday.

Thursday, April 22, 2010

Paella Party

so i made a paella last night. one of the most delicious things that i know how to do with rice, not to mention it feeds a huge amount of people. for me one of the massive appeals of paella is not just that i get to imagine that i am a spanish senoria but that i get to wield this massive steel paella pan and feel totally authentic and cool. this is important, as my extremely high ego must be constantly given positive re-enforcement - even if it is my its self- which probably explains this highly self absorbed blog that no one has probably read...
anyway paella is dead easy. so here is a how to guide for all those people that i like to pretend in my head read this and then actually attempt to make my suggested food.
- get yourself a nice big cast iron pan or just a really heavy fry-pan and heat it up with a little olive oil (which will eventually kill all your non- stick pans but really who is not going to use good olive oil for the sake of a fry pan, you control it- the pan does not control you!) - when is is hot enough that the oil kind of moves toward the centre and you can see little lines or ripples in it- but not smoking that is too hot!!! and the olive oil is dying!!!- put some whole chorizo sausages in about 4. these should be the good pork and spicy kind that you find at the butcher not the coles fake chorizo style sausage variety. and cook them until it is all firmed up and cooked on the outside, then take them out and rest them. now, your pan will be all lovely and chorizo flavoured. Add your chicken (organic free range chicken thighs sliced into 3) to the pan and cook till browned but not over cooked, go on and take those out and let them keep the chorizo company. Now scrape any chickeny bits up and add a little more oil if you need and then add some onions (diced) garlic (crushed with your knife and then chopped) and capsicum (julienned/matchsticks)- cook till soft then chuck the chicken and chorizo sausages (which by now you have sliced thinly into little tasty spicy disks) and keep on going as the sausage crisps up and all the flavours meld then some diced tomatoes (not tinned)- if you want you can put in some sliced mushrooms and/or beans. then add your rice (alborio). now i work on a 1 part rice and 2 parts chicken stock ratio. to the pan and rizzo up- cook till all nice and coated with everything else in your pan and all the tomato juiced ate soaked up.

now is time for the stock, don't worry this the main bit is done. this stock can be done ages before even a day of three as long as it is refrigerated and sealed- blah blah blah- none of you have killed yourself with food poisoning yet or you wouldn't be able to read this so i am not going to bother with food safety lessons that you already know or at least your sub-concious common sense knows. pour some really good chicken stock (best home made- will one day do a post on stocks) but a good bought one is okay as long as it isn't like 20% salt and other crap. now with is stock that you have lovingly driven to the shops and got you need to add some little bits of magic. grab yourself some saffron threads (i know they are expensive but they are totally worth it), some peri peri, some paprika and some cayenne pepper. grind them up all together with a tiny bit of salt to get it going and then add it to your stock. let this beautiful elixir simmer away for about 20 minutes then put the lid on and let it cool on its own.

so your rice has started cooking in the tomato juice and looking thirsty- ladle your stock all over the pan and hopefully it will start simmering, let it- but stop it boiling. after about 3 minutes you will start to see the rice again, this is where you put in the seafood part of the paella- the prawns, calamari and mussels. poke them into the rice, or use a spoon if you have sensitive hand so that they are covered by the stock, don't forget to wash the mussels and de-beard them. now sit back pour yourself some lovely fino and watch all your hard work do its thing for about 20 mins. your paella is cooked when there is not more stock, don't worry if you think it is sticking on the bottom- that is the best bit. dress it with some flat leaved parsley, lemon juice and salt and pepper. i like mine with aioli but that is mostly just for the prawns and chorizo- totally negotiable. Just chuck it on the table and basque in the complement that come pouring over you from this thoroughly scrumptious dish.

maybe someday some one will read this blog......

Monday, April 19, 2010

Oh how embarassing

So building on my last post I was getting changed today to go to uni. Put my jeans on and noticed something in the pocket.... It was a teaspoon.... This has to stop.

-- Post iPhone

Sunday, April 18, 2010

addiction is delicious

i think i have a problem...... i might be addicted to food.
this became apparent when i read an interview with Thierry Galichet when he was talking about dieting so that he could eat more when he when on holiday. i totally agreed with this idea. i also realised that i am sightly more excited about looking at kitchen ware than clothes, this happened today when i went to david jones after work to pick something up. however, this maybe attributed to the fact that i was not feeling very attractive and did not want to further let myself down by seeing my own reflection in some highly unflattering mirror under change room neon lights.
i think about food all the time, what i am going to make for dinner? what is in season and what i could do with it? what kind of dish would i use to serve the jellied chilled soup i was planning?why do starches/proteins/sugar behave the way they do?
is it all very wonderfully obsessive but not all together healthy, especially for one's waistline (imagine my mothers voice saying the last part), i did have to drag myself away from a beautiful tart tatin dish by Emile Henry which wait for it.... now comes in aubergine just like the tagine!!!! I must have one, it even has the plate that you flip it onto (eeee!!!).

But i really do love cooking (not just the eating, if any of you are thinking that i am some gastronomically obese pig), but good food and the satisfaction that comes from making a beautiful meal for people- for example i made rack of lamb (a great sunday night basic) crusted up with caramelised onion which i deglazed with red wine vinegar, fresh rosemary and fresh toasted bread crumbs- only because a certain someone did not buy the rack with the lovely renderable fat on the outside- i served the crumbed lamb (think crispy on the outside and soft and tender, soft- almost mousse like on the inside with that lovely sweetness) with a tangy cranberry and orange reduction and some mashed Nikola potatoes which i roasted in the oven in their skins and then peeled hot and mashed with the introduction of butter, milk and fresh nutmeg (sounds weird but go with me on it) and some crunchy little lightly blanched french beans. i really love sunday night dinner

......that being said i probably should attempt some kind of diet.

Monday, April 12, 2010

right well...

so i have noticed that i had by some stroke of luck acquired two followers, which is nice.
so it has not been the best few days for me, but by all means it hasn't been the worst either. it all started on saturday night as i was leaving a cocktail party at the port office hotel after being disgusted by the very ordinary middle aged men that were allowed onto the second floor after 12. any-who i was walking towards the cab rank and got my beautiful high heel stuck in the old cobble stones that for some reason a badly informed 80's town planner must have thought looked good and i rolled my ankle. now this would not have been so bad escaping the fact that i attempted to catch myself with my other foot which also bore a high heel and managed to roll it as well but with all the combined force of that action. so my french martini lubricated brain found its self sitting on the ground about 5 meters from the cab rank at 12.30 on a saturday night. so, i would call having to pick yourself up off the ground and fall into a cab a pretty low point.
but away from highly embarrassing and painful events. right now i have gotten home from a long day at uni and have warmed up some pistachios in the oven so that they are all nice and toasty and am happily popping open each little salty sweet nutty kernel with contented pleasure.

Thursday, April 8, 2010

master of the layout

i have conquered the blog layout. hazar!!! but seriously it took me about two hours to get that little picture up the top, but at least i know how to do it now. in fact i am going to post a picture in celebration. this is a shot of artichoke hearts which have just been blanched with slices of lemon wrapped around them to stop them oxidising (going brown). looks pretty and what not.

beginning post

right. so it has occurred to me that some thing was missing in my time wasting time table somewhere between megavideo, opening the fridge and staring at its contents and then closing the fridge and planing imaginary trips places. So.. here is a blog. Probably for absurdly no one to read or enjoy but regardless....

now i loath any sort of hi, this is me.. kind of first post idea so i will just tell you some thing useful to go do instead.

Recently, as in the last three days, i have made about five quiches all of which were ravenously consumed and loved by all eaters. So i though i would equip you with a quiche recipe so get this whole blog going.

Basically pick a filling, be it your basic lorraine ( bacon/ jambon, gryere) or a caramelised onion or something fancy like blue swimmer crab meat. Then go and make some nice flakey buttery pastry, or drive to your local deli and by a pre-made frozen short crust. Fit it to a quiche dish/tart tin/ baking dish and blind bake for a little bit.
-that means through it in a pretty hot over till it starts to cook so you pastry won't go all soggy when you pop the eggy goodness in.
Now, mix 6eggs (please use free range), 300ml of cream (or if you are weight conscious "light sour cream" but what is the point? just have half a slice of the real thing), had a cup of milk and season with salt and pepper.
Mix your "custard" up until all the proteins are combined, but please done whip the crap out of it or it will lose its yummy creamy-snotty texture. (thats right the word snotty was a good thing!)
Then chuck you chosen filling into the bottom of the pastry shell and ladle in the eggy custard mixture. And carefully put it back into an oven which you have turned down to about 160'c. Don't bother turning it off between the pastry just turn it down.

Wait for about 40mins to an hour, you will know when it is cooked because it has firmed up and if you are lucky souffl├ęd a little too. Poke it in the middle and there should be a definite hold with the mixture, think soft but not dry, just oozy not wet. Pull it out, letting it stand for about ten mins to firm up and then serve with a really simple salad or take it on a picnic or just stand in the kitchen with a fork and eat it right there.