Wednesday, November 9, 2011

Reasons why I am not a vegetarian

Image from Gourmet Traveller

I have only just found this wonderful tribute to our indulgent carnivorous lifestyle. It is basically a collection of beautiful dishes, each being a reason to love an enjoy meat eating.

http://reasonsimnotvegetarian.tumblr.com/

If you are sitting in the library, with a sad tin of tuna and some not so crunchy corn thins in your bag it maybe best not to open this as it will just make you feel sad, and hungry.


Sunday, October 30, 2011

Recipe: Pink Lemonade


I have spent the month of October completely sober. It has been part of a month long health kick in which I have cut out sugars, caffeine, alcohol and carbs. Not drinking hasn't been as difficult as I predicted. Especially as for two of the four weekends I was elbows deep in university assignments, and not being hungover on a saturday or sunday has provided an extra level of productivity to my weekends.

All October long I have had to find other nice things to drink with my family and friends so that I am not a teetotaling debbie downer. Soda water has become a necessity, because really bubbles make almost anything better. Lime and sodas are fun until a point, however by the third week I really needed to branch out. This is where pink lemonade comes into it.

It is super cute, refreshing and reminds me of the weekend treats of my childhood. It is also incredibly easy to make.

Ingredients:
1tbs of caster sugar (optional)
4/5 lemons juiced
1 small tin of passion fruit (or two fresh passion fruits)
1.5 lt of soda water
pink food dye


In a large jug add the sugar and lemon juice, stir until sugar dissolves. Strain the passion fruit so that you are left only with the juice, using the back of a spoon push the remaining pulp through the sieve so that you don't waste too much. Pour in the soda water. Then very carefully add just a few drops of the food dye, a little goes a long way when it come to this stuff, and give it one final stir. Refrigerate until you want to drink it. Serve over ice.



Wednesday, September 21, 2011

Recipe: Chocolate Chip Cookies




These chocolate chip cookies only get made on special occasions. There is one particular reason for this - they are incredibally addictitive. It is something about the soft, buttery centre and light crunchy outer shell makes it impossible to just have one. These biscuits have also become something I make for people when they are feeling a little down. Something homemade and chocolatey will always trump flowers. These are simple to make especially if you have a kitchenaid and, if need be, can be made in enormous batches.




3 cups plain flour
1 1/2 tsp salt
1 cup unsalted butter - room temp cubes
1 1/2 cups packed brown sugar
1 cup caster sugar
3 large eggs - room temp
1 1/2 tsp vanilla
2 1/2 chocolate chips ( or more)



Pre-heat your oven to 180. Mix all your dry indigents, except sugars, in one bowl. In your largest bowl beat together butter and both sugars on high until light and fluffy (if you add hot melted butter, it will not work). Lightly beat 1 egg in a bowl and then add it to the mix. When combined add the remaining whole eggs to the butter mix one by one. Beat until creamy and then beat in the vanilla. Reduce speed to low and gently mix in the flours until just blended. Stir in the chocolate chips. Scoop out the dough and place dessert spoon sized blobs about 4cms apart on a baking paper lined tray.

Bake one tray at a time until golden brown which, depending on size, will take between 13-15 mins. A word to the wise, leave them on the tray for about 10 mins before transferring them to the cooking rack as they will be too soft to handle straight from the oven.



I always make a large batch and put some aside. That way you can keep a roll of dough in the freezer for unexpected emergencies.

Tuesday, September 6, 2011

The Sandwich Hall of Shame

I have only recently rekindled my relationship with sandwiches after a 3 year post school hiatus. Too many poorly made squishy, warm lunch time letdowns almost completely turned me off turned me off them for life. The lovely people at Chow.com, one of the better food sites, put out a brilliant photo story on classic sandwich offenders. Here are some of my favorites. Two of which I made an appearance at the SS&H library today.

The Club Sandwich: decreases appetite and enhances sebum production. The only club you will be joining will be "pro-active".


The Cafeteria Egg Salad Sandwich : There needs to be an international convention on odorous lunch goods ie egg, tuna or anything which permeates libraries/offices.


The "healthy" chicken breast sandwich: Stop lying to yourself. 1 you will not enjoy this 2. because you didn't enjoy/ end up eating your train-wreck on bread you will eat junk in the afternoon 3. I am pretty sure that is not even "chicken"


The great big ball of meat: Boys, even though this is full of protein, and you totally need this because you are going to hit the gym later trust me this is not the way to get it. Again, this is not actually meat. Also there is an 80% chance that on your first bite the contents of your "man-which" will fall into your lap.

Monday, July 4, 2011

Recipe: ANZAC biscuits


ANZAC biscuits remind me of childhood afternoon teas. Arriving home from school tired, scruffy and with too many poorly executed craft project there was a plate of these oaty treats waiting. They seem to fit in to the ranks of iced vovos, jatz biscuits, back yard cricket and afternoon kids TV.

Last week  I was scouting around the pantry searching for something sweet and found nothing. Luckily my love of porridge in winter guaranteed that I has rolled oats and some golden syrup. If you have these two ingredients, as well as some other house hold regulars you have yourself ANZAC biscuits. 

For my version of ANZAC biscuit you will need:
- 1 cup (90g) of rolled oats, whole not quick oats
- 2/3 cup (50g) shredded coconut
- 1 cup (150g) plain flour
- 3/4 cup (165g) caster sugar
- 1/2 block (125g) butter
- 2tbs golden syrup
- 2tsp boiling water
- 1 1/2tsp bicarb soda
- 1tsp vanilla





Preheat your oven to 160'C, and line a flat baking tray. 
In a large bowl mix up all of your dry ingredients. 
In a medium sized saucepan add the butter, golden syrup and mix it till melted and gently bubbling. Now, take it off the heat and and stir in the combined water, vanilla and bicarb. 
Keep the pan away from you as it will bubble up. 
Tip into the dry ingredients and mix it until it all come together into one. 
Scoop out desert spoon sized balls and place them on to the tray, there will need to me about 3 finger widths apart as they spread a lot. 
Cook them for about 16-20 minutes, depending on your preference for chewy or crunchy. 
When they are ready take them out of the oven and allow them to firm on a wire rack for about 10mins.

Thursday, June 9, 2011

Recipe: Roasted Pumpkin Soup


Baby it's cold outside. Brisbane has descended into its singular week of winter. Finally a time when you can wear a jacket, scarves and boots and not look hemispherically disorientated.

After an afternoon in Brisbane city catching up with a friend and avoiding the mountain of study waiting for me I  returned home, cold, tired and a little hungry. Diving into my fridge I found a cute little butternut pumpkin, perfect for some pumpkin soup. Now, normally I hate pumpkin soup. Childhood memories of nasty boiled up pumpkin, carrot and potato roughly puréed had sworn me off the stuff for years. But I came across a great recipe which is very easy and for the effort involved produces a fantastic pumpkin soup. For me the real difference between this one and a the more (blegh) traditional ones is roasting the pumpkin and the addition of the sherry.  


To make about 6-8 servings you will need: 
-1 small butternut pumpkin 
  • - some olive oil
  • - salt pepper
  • - 3-4 slices of bacon finely sliced ( I didn't have bacon so I used leg ham)
  • - 1 medium red onion
  • - 1/4 cup dry (fino) sherry 
  • - 4 cups chicken stock
  • - 1/4 cup heavy cream or sour cream if you are feeling guilty about all those study snacks
Cut the pumpkin lengthways and scoop out all the seeds. Place it on a baking tray and cover it generously in salt, pepper and olive oil. Bake it in the oven at about 190'C for 45mins. When cooked pull out of the oven to cool. 

When the pumpkin is cooked dice up the bacon and onion sauté them in a little olive oil. When the bacon is beginning to crisp and the onion is translucent deglaze with the fino, letting it simmer till all gone.  

Pour in the chicken stock and scoop out all the pumpkin from the skin and add it to the pot as well. Let the entire mixture simmer for about 10mins to allow the flavours to amalgamate. 

Either transfer the whole thing to a blender or use a stick blender to break it down until there is no lumps.  Taste it and re season. Taking it off the heat add the cream and stir it in. 

I served mine with mini toast (one of the silliest canape products) and some cooked chorizo, but just a nice honest dollop of cold sour cream would be great too. 

Thursday, May 26, 2011

Review: Thai Aroy


There is something about study which makes me crave take away. I don't know why, but I suddenly find myself hankering for something spicy, salty and slightly bad for me. Tonight it was Thai food and tonight I made a new friend- Thai Aroy. 


I must have driven past this little restaurant hundreds of time but never really bothered to go in or take a look at their menu. My thai interests were previously loyal to another local. Sorry Bangkok Delight, you are now dumped, I have found someone better. 

Like a lot of these small family run joints it doesn't look like much. In fact it wasn't even very busy when my sister and I sauntered in to collect our takeaways. Don't let this discourage you. The food was excellent. 

We ordered:  Golden Shrimp cakes, Pad Thai, Basil leaves stir-fry, Chicken Cashew nut and some coconut rice. 

The golden shrimp cakes were a bit of a gamble, I am aways cautious of the word "shrimp", but they were actually quite nice. Minced prawn, crumbed and fried- greasy, fatty but some how satisfying. There was some dipping sauce but in our bind hunger and excitement my sister and I woofed the four of them down while driving, don't judge us, only later finding its mate the sauce.

The pad thai was just your basic pretty well done pad thai, the flavours slightly muted so not to give the australian palate too much of a shock. It was well cooked, fresh and not too greasy.

The Basil leaves stir fry was really good. My sister who has visited Thailand often and eaten at some of the best the kingdom has to offer was pleased with it. It had all the necessary spicy, sweet, sour components and the basil gave it a nice cleaned up finnish.

The same goes for my cashew chicken. While I know that it isn't traditionally Thai, they have done a pretty good job of "thaiafying it". Yes it was slightly sweet and mild, but that is what you expect in a cashew chicken. It is familiar and comforting and that is why it is still so popular.

 I noticed that they also have sticky rice with mango so that will have to be on the order for next time.

Thai Aroy is doing some tasty, easy thai which is pretty cheap for generous serving. It makes the perfect little treat for yourself during the hardest part of the semester. So look them up and make sure you order extra so that there is leftovers the next morning. They even deliver. How is that for the ultimate study treat.

Thai Aroy on Urbanspoon

Tuesday, May 24, 2011

Sugar, spice and financial planners


I came across these amazing business cards designed by an Israeli marketing company. Each colour is a new section of the company.


On an even zanier note. If you don't just want to package the food inside the marketing, you could always have your details printed onto a piece of jerky.

If you are at UQ and can possibly stand being seen with a copy of semper, check it out. You might just find some recipes written by yours truly. 

Friday, May 13, 2011

Product: Bicycle Wine Rack


No that is not a typo. There really exists a wine rack for bicycles. Just when you though your restored vintage "fixie" had everything, think again. How else were you going to carry that $6 bottle of George Duboeuf bourgelais to your next house party? In your hand? Don't be ridiculous.

If you now feel a strange urge to acquire one of these here is the link.
http://www.etsy.com/listing/72559858/bicycle-wine-rack-leather-1-frame

Tuesday, May 3, 2011

Julia Child: like the Meryl Streep version but a real person


Today I stumbled across some Julia Child comments. I should have been researching but, having somehow convinced myself I deserved a break, I was wandering the inter webs looking for interesting tit bits. Some of these came up and there were so great that they deserve sharing. It has also inspired me to track down an old copy of her book Mastering the Art of French Cooking, perhaps I will stick my Cordon Bleu certificate inside it. 


"The only time to eat diet food is while you're waiting for the steak to cook." 


"If you're afraid of butter, use cream." 


"It's so beautifully arranged on the plate - you know someone's fingers have been all over it." 


"I think every woman should have a blowtorch." 


Now I am not advocating for over indulgence or gluttony. That you have to do yourselves. 

Tuesday, April 26, 2011

Porridge: Like a Snuggie, but for your insides.



It is getting colder, wetter and all the hard hours of study are making you sookier. What you really need is a bowl of hot steaming comfort. You need to whip up some porridge. 

Porridge in its naked form is just oats and water which sounds a bit blegh but, when made correctly, is actually really good. And obviously oats, like any whole grain, are basically human rocket fuel. They are packed with all kinds of friendly things to keep you healthy, strong and make you feel less bad about the rest of the rubbish you tend to eat throughout the week.

The type of porridge most of us think of is the rubbery, dry and zero fun variety from childhood breakfasts. It doesn't have to bee this way. Porridge is really great and when made properly is velvety, rich and far superior to anything that comes in packet form. But, people frequently manage to ruin porridge in two ways: 
- One, microwaving it. Don’t do it! Your microwave is a texture killer and will reduce your warm bowl of fun into a little oaty turd cake, and no one wants to eat that. 
- Two, by using "quick oats" which really aren't as quick as you think nor are as tasty as the smiling bears on the box would have you believe. These bears are liars. Packet oats are also frequently stale, sugary and confined to uninspired flavors like honey or banana. Your day is not boring so your breakfast shouldn't be either. 

So here is how to make porridge the right way

1. Rolled oats, straight up.   
           Porridge is made of oats, always has, always will be. Rolled oats are also great as they are really cheap and are much more readily available than its steel cut or crushed brothers and sisters. Bulk 1kg packs of rolled oats are available, if you are ready to commit to serious porridge eating, and work out to be about 20cents bowls for a 50g serve.


2. Soak your oats. 
            Right, so you have gone out and got some rolled oat. Right now they will not look all that inspiring, but I promise they get better. What you now need to do is soak them over night or at least for a few hours. This will help to break down some of the glutens (making them more digestible), help them cook faster (faster than quick oats) and give you a smoother creamier consistency.



 3. Cook, excess water dissipate, handle. 
            When you are ready to cook tip out your pre-soaked oats into a saucepan. If it all looks too thick add a little cold water. Don’t fret if it looks too wet, the water will evaporate. Put the pan on a medium heat and start stirring. Porridge traditionalists, yes they do exist (mostly in Scotland) insist that you need a spurtle to stir them correctly. A spurtle is a round wooden stick, I have been using the handle of a wooden spoon, which avoids crushing the oats too much and allows you to scrape the bottom of the pan. But really who cares, it is not like you are making a soufflé oats and water are pretty hard to mess up unless you burn them. When all the moisture has evaporated and you porridge nicely coats your spoon/spurtle take it off the heat and start topping.

4. Dress up your oats
Fat and salt go along way when it comes to making something bland taste great. Also remember your oats don’t have to be sweet nor should they be restricted to breakfast time. Savory porridge might just rock your world. Here are some oaty combinations I am loving.

- Greek Yoghurt, Honey, Flaked Almonds
            Cold and slightly tangy greek yoghurt goes really well with the warm oats and the honey and almonds help to give it a little sweet kick.

- Banana, Dark Chocolate, Coconut milk
            Most people put milk on their porridge so why should coconut milk be any different? The dark chocolate and banana make it indulgent, especially when you cook the banana into the oats and let the chocolate melt through.

- Chorizo, Parmesan, Egg
            This is one for the adventurous. Think southern style grits and it makes more sense. With plenty of spicy chorizo and runny yolk mixed in it is perfect for a lazy dinner.


- Tahini, Miso, Honey
            This combination became wildly popular in London restaurants last year. It sounds weird but is surprisingly delicious. A great salty nutty sweet mouthful- the holy trinity of porridge.

So, grab some oats and give porridge another shot.  

Thursday, April 7, 2011

Hey there sushi heathens

Heres to you, you orderers of california rolls, prawn and mango or smoked salmon and Philadelphia sushi!

What purpose does wasabi on an orange slice serve? 

The gastro-geniuses at Chow.com have a little video which is not only educational but also distracting and perfect for procrastinating mid assignment. Also you have the added bonus of being able to show everyone else your sushi cred next time you find yourself in the magical land of nigiri, sake and sashimi.

So break those chopsticks and enjoy.



I would also like to point out that really it is not how you eat something it is how it tastes. Unless of course you are in a library chomping and slobbering all over your stupid chips. Then for the sake of other peoples mental health it really does matter.

Thursday, March 24, 2011

Review: Edamame

A possible kitchen fire?
Photo from The Courier-Mail
When it comes to eating out I am pretty easy going. Normally I live by two rules: 1. I don't put things that taste bad in my mouth and 2. People in the restrurant industry work really hard for very little pay and recognition so be nice to them. Every once and awhile the second of these rules is really tested. Tonight was an example of this. Tonight I ate a Edamame. 

Edamame is a little japanese joint down the road from my university in an area that is affectionately known as "the vil". I have eaten at Edamame about a dozen time since it opened 4 years ago. Normally the service is bad but the food quality and company more than made up for it. Not this time. The best way to describe my experience tonight would be if a train full of tigers and antelope violently derailed causing the train to explode and the surviving animals to eat each other. Seriously, that bad. 

I was joining a friend for a casual dinner and catch up after a long day of lectures and study. My friend  ordered one of their set menus which is displayed on a board leaning on the counter and I decided to get their yakisoba with a okonomiyaki (japanese pancake), really not a difficult dish to make. As a student style joint Edamame is reasonably priced and the setting, while rickety and reeking of Ikea, is fine but that is where the fun stops.

So, my friends meal turns up in about 10 mins. Her "set" was a really simple plate of three goyza, that looked like they had been deep fried left for a week and then microwaved, a very sad looking "salad" of what ever shredded root vegetables were lying around with a cheap dressing and sesame seeds- because obviously sesame seeds just like japanese mayonnaise make everything alright again. Then two very unexciting and possible bottle sauces, a gluey dome of rice- ooh this time with black sesame seeds- and three very battered fried prawns. After my friend had decided to start because otherwise everything on her plate would either congeal or sog I began wondering if they had lost my order. This is not an unfair question because upon my first visit to Edamame they indeed did manage to misplace my order and while my table of eight tucked into their meals my soft shell crab, now unavailable, was nowhere to be seen.

Tonight, after getting peckish, then hungry, then over hungry and then cranky. I went over to the very stunned girl behind the counter to ask why it had been 30 minutes and my meal had not appeared.
"Oh!" she replied, "I check for you", as she dashed around looking at pieces of paper on pegs, "yours will be about 10minutes".
"My friend received her meal 20minutes ago and mine will be another 10 minutes?"
"Is that okay?" she smiled meekly at me. At that point I wanted to tell her that no, that was not okay, that I wasn't even hungry anymore and was going to cancel my order and go home to a boiled egg. However, I was still adhering to my second rule of eating out and just asked her to tell the kitchen to hurry.

So, another ten minutes or longer passed and finally and a plate of disappointing udon noodles with some kind of sauce, some pieces of corn, broad beans, more sesame seeds but no japanese pancake nor any kind of an apology arrived. I called the waitress back to explain that I ordered a japanese pancake with my noodles. "Oh!" (clearly her favourite expression in the english vernacular) "I check". A minute later she returned with my noodles and a new addition of a pancake unceremoniously shlepped on top with a slice of raw capsicum as "garnish". Finally a meal. My logic told me that since I waited this long it was stupid not to try and enjoy it.

I was about to get started when the waitress can back to the table with the yellow bill in her hand. 'Thats nice' I though, we will not have to pay. After all the whole performance had been pretty bad. But no, it only gets worse. The waitress informed me that when I ordered, a good 50minutes ago, I was not charged for the pancake and as I now had one I would have to pay the extra $3 for it. I am not kidding. I just stared at her blankly. After serving two meals 30minutes apart and getting my order wrong they wanted me to pay for the pancake?
"Yes, it is $3" the waitress again informed me, poking at the scrawled upon piece of paper to legitimise her request. In that kind of circumstance there is nothing more you can do than just pay the lady.

Somehow I final ate most of my totally unworthy noodles and chewy pancake determined to try and enjoy some part of it, which I didn't, and just get home. At least I had good company and plenty of time to catch up with a friend. Perhaps next time I will bend rule number two and just let someone have it.

Edamame on Urbanspoon

Wednesday, March 23, 2011

Review: Trang

Beef brisket Pho with Vietnamese coffee. Photo from urbanspoon.com
Thursday evening I was craving a really good vietnamese Pho. The previous night I had discovered a packet form of Pho at my local asian grocer. This packet promised an authentic Pho where my only contribution to what is normally a day long process would be to add beef stock, herbs and noodles. Big mistake. Once you have tasted really great Pho there is no way that your taste buds will settle for less. It would be like pouring passion pop into a Moet bottle and drinking it. So, not satisfied by the salt and MSG ridden impostor I had previously ingested I went in search of some truly great vietnamese food. 

Luckily, Brisbane has some of the best vietnamese food outside of Indochine itself. Trang which is located on Hardgrave Rd in West End is by far the best there is. It is all you could want in a good viet joint. Really great cheap, fast, fresh food, in a family run setting that is suitably kitsch and casual with its compulsory plastic chairs, laminated menus, melamine plates and weird bamboo posters. Now, before I launch into a love letter about their food there is two things you need to know about Trang. Don't worry it is nothing like there are rats, or that no-one speaks english. Firstly parking is a bitch. Westend parking is now premium as too many hipsters are getting tired of their "fixie" bikes and are buying cars. So you will have to trawl for a park in some side street.Secondly, BOOK AHEAD! I don't care if it is a rainy tuesday night, you really, really have to book. Otherwise prepare to join the large hoard of over hungry diners outside waiting for a table. This is a good way to make friends if you have none, but it is otherwise a torturous wait outside while you watch everyone else slurp down some delicious chow. So, don't be lazy and just give them a call during the day really is not hard.

So now that is done, the food. Really if it is your first time to Trang you have to order a Pho, there a about five variations smack bang on the front page of the laminated menu. Do not be tempted to order from the chinese section as it is really just there to appease those who "don't want none of that weird soupy stuff. Do ya have any sweet and sour pork?". It is a vietnamese restaurant, so order what the vietnamese do best, Pho. To those unacquainted with this staple of the vietnamese diet, Pho is a rich clear beef based broth with rice noodles, beef shin, thinly sliced rare beef, basil and mint. All across vietnam this hearty dish is slurped down from early hours of the morning to late at night. 

Because I am a greedy individual I love Trang's Pho with rare beef and fatty brisket. There is a great combination of fatty melting brisket and just cooked lean beef. Plus you have a little melamine tray with the usual accompaniments of basil, lemon, chilli and bean sprouts. I normally choose to go heavily on the herbs, lemon and bean sprouts and I use the fluorescent red chill sauce on the table instead of the actual chilli. If you don't want to eat Pho, there are plenty of other really great options. There vietnamese salads are great and unusually generous with the protein component as are all their other soups. My sister particularly likes their sugar cane prawn salad which has grilled little balls of sweet prawns with lots of crunchy fresh salad and vermicelli noodles. As are anything porky or with duck. 

Pork hock thick noodle soup

I would also really recommend ordering a vietnamese coffee even if it is just to watch the sweet strong expresso drip down out of its cute little coffee maker. Vietnamese coffee is already on the sweet side but clearly not sweet enough for the vietnamese as you have a generous layer of condensed milk in the bottom of the glass which you stir in after all the coffee has dripped through. If it is too sweet ask for it without, but really you are missing out on something great, teeth rotting, but great. 

I hope, after you have bothered to read all the way through this, I have encouraged you to give Trang a go. It simple don't cook tonight, give them a call and get over to West End and grab yourself a steaming bowl of joy. 

Trang on Urbanspoon

Thursday, March 3, 2011

eat your greens

Welcome back to the first of a thirteen week slog which is semester 1. Not only has your delicate student 11am sleep ritual been cast away, but now you are forced to deal with first years, group assignments, trying to solve the enigma which is installing eduroam and of course the tropical heat and humidity. 

Don't sweat it! -figuratively that is- we all know that there is not enough rexona in the world to do that right now. Lucky for you I have a couple of excellent little salady gems waiting in the wings to cure your heatwave induced hunger. Not only are you doing your summer figure a favour but also indulging in something which will leave you feeling a great deal better inside and out than those hot chips or that nasty processed chicken thing you were looking at before ever will. They also keep pretty well so not only do you have a wonderful dinner but a lunch that will out perform any tuna and crackers. 

Salad 1: Broccoli and Bacon 


Broccoli is in abundance at the moment and it is a great little all season performer. At some point the bane of every 3 year olds dinner experience it is actually fantastic and its little florets soak up any tasty sauce you throw at it. Oh and not to mention that it is jam packed with vitamin C, iron and folic acid. 

Find: 
- two medium bunches of broccoli and cut into smaller "mini trees"
- 200g of bacon 
- 100ml of greek yoghurt
- the juice of half a lemon 
- salt, pepper
- a handful of either toasted pine nuts or slivered almonds 

In a pot of salted water which has come to a rolling boil put in your broccoli trees. When they have become bright green and the stems slightly softer (about 2-3mins) pull them out and plunge them into an ice bath to stop them cooking. 

Cook the bacon till crisp then allow to dry on some kitchen paper then either crumble or slice into strips.

In a bowl mix the greek yoghurt with the lemon juice and season to taste. 

Then drain the broccoli and mix in the ingredients till nicely combined, seasoning again if needed. 

And there you have it, one super easy very healthy salad. Really your only challenge now is not picking out all the bacon before you put it on the table. 

Monday, February 28, 2011

and...we're back


Right so another year, new layout, slightly new title and lots of tasty, informative and hopefully enjoyable posts comin' at ya. This week heralds the start of whats is for many of us a new academic year.  So not only do you have another month or two of weather so hot that your skin audibly crackles in the heat but also lots of fun new learning, assignments, late night library time and mature aged students.

But fear not dear readers as Don't Stay Hungry will be supplying you with your regular dose of recipes, reviews, rants and there may even be some sneaky travel shots thrown in. As suggested I will attempt to fairly regularly post some quick cheap but oh so tasty, student friendly meals so liven your studious days of knowledge fossicking. So keep checking back, and enjoy the rest of your week.