tag:blogger.com,1999:blog-70486650768282620702024-03-05T15:46:10.259+10:00Let's EatTonihttp://www.blogger.com/profile/01008817290607182861noreply@blogger.comBlogger76125tag:blogger.com,1999:blog-7048665076828262070.post-91402516770369447432014-02-27T00:25:00.002+10:002014-02-27T00:25:10.091+10:00Teaching the Husband to CookHow about that.<br />
<br />
Since getting the slow cooker I've been using it quite a lot.<br />
<br />
Since getting sick I haven't been cooking much at all.<br />
<br />
Gary has started making slow cooker meals every Monday or Tuesday.<br />
<br />
We have been having chicken curries, sausage curries, beef curries, beef stews, mince dishes etc<br />
<br />
And then when its ready to serve I usually cook some rice in the rice cooker or put on some pasta. <br />
<br />
Sometimes we just eat it with some nice fresh bread.<br />
<br />
I love that he's enjoying making these and won't even let me help after I showed him how to make them at the start.Tonihttp://www.blogger.com/profile/01008817290607182861noreply@blogger.com0tag:blogger.com,1999:blog-7048665076828262070.post-39762166729561697662010-01-27T19:47:00.001+10:002010-01-27T19:48:06.905+10:00Alfredo Pasta & Chicken<div style="text-align: center;"><span style="font-weight: bold;">Ingredients</span><br />
</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">500g fettuccine or tagliatelle<br />
</div><div style="text-align: center;">100g butter<br />
</div><div style="text-align: center;">1 & 1/2 cups freshly grated parmesan cheese<br />
</div><div style="text-align: center;">1 & 1/4 cups (300 ml) thickened cream<br />
</div><div style="text-align: center;">1/4 cup chopped fresh parsley<br />
</div><div style="text-align: center;">Salt & Pepper, to taste<br />
</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">3 chicken breasts chopped.<br />
</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span style="font-weight: bold;">Method</span><br />
</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Add Pasta to lage pan of rapidly boiling water and cook until just tender. Drain in a colander and return to pan.<br />
</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">While pasta is cooking, heat butter in a medium pan over low heat. Add parmesan and cream, bring to the boil, stirring regularly.<br />
</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh7utpB8wnfHE4QT9hcUUtXNuilUlW9fkQYgpIfmNvjzkLQEln2lsjFue5T3wglbcQqLQF0hJ2bD9NQ2io-GOSGO-7y-tLBxEfn11Y5WU4gPCp7uycURCc13abYHi8VqBtN9VMeDLfo_E/s1600-h/20100127_2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh7utpB8wnfHE4QT9hcUUtXNuilUlW9fkQYgpIfmNvjzkLQEln2lsjFue5T3wglbcQqLQF0hJ2bD9NQ2io-GOSGO-7y-tLBxEfn11Y5WU4gPCp7uycURCc13abYHi8VqBtN9VMeDLfo_E/s400/20100127_2.JPG" width="400" /></a><br />
</div><div style="text-align: center;">Add parsley, salt and pepper and stir to combine.<br />
</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Add to pasta and toss well.<br />
</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Cook chicken in frypan and season to taste (I used salt and onion powder)<br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvHLCg39MEyx1sE7j-Yhdz0ZNqs3nadDi94KK99U8Z5bM8EWqcDYk20WcoTZttvMyRFB2dGMbf5tQo0zvR42HtLWe69xhHx7HLE3KjgYWTcAhLMfxpp0uewQchQ4LR2aBrZbtMWbj5DGo/s1600-h/20100127_1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvHLCg39MEyx1sE7j-Yhdz0ZNqs3nadDi94KK99U8Z5bM8EWqcDYk20WcoTZttvMyRFB2dGMbf5tQo0zvR42HtLWe69xhHx7HLE3KjgYWTcAhLMfxpp0uewQchQ4LR2aBrZbtMWbj5DGo/s400/20100127_1.JPG" width="400" /></a><br />
</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Add to pasta sauce and mix together well.<br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwkMb9IWDn-iTRad65nOaejzm6dBpQMP-IXm8uQa5sQOrUP4jRqW45fFLfhEg9izrOsMDaTwI6ifQ-L5yKM3lx7XSjAvD-dqjFyySHv7AnNZaEDxVW5iphhl5TPCqQSQiOt7CjWSLBhgE/s1600-h/20100127_3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwkMb9IWDn-iTRad65nOaejzm6dBpQMP-IXm8uQa5sQOrUP4jRqW45fFLfhEg9izrOsMDaTwI6ifQ-L5yKM3lx7XSjAvD-dqjFyySHv7AnNZaEDxVW5iphhl5TPCqQSQiOt7CjWSLBhgE/s400/20100127_3.JPG" width="400" /></a><br />
</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Serve immediately.<br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3dVi0U-gxwIfp4BvVh0sXt3aDvY3_fyesreW2UB0b2C_d7minDGgtj_b5n5nxn2gHZel5M2Am2XA3fnfFkH-OtIHhIc4uc0liay6ANpl2ndsnchS-scG8fdhxF1Ux49Tnkigs6KrltVA/s1600-h/20100127_4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3dVi0U-gxwIfp4BvVh0sXt3aDvY3_fyesreW2UB0b2C_d7minDGgtj_b5n5nxn2gHZel5M2Am2XA3fnfFkH-OtIHhIc4uc0liay6ANpl2ndsnchS-scG8fdhxF1Ux49Tnkigs6KrltVA/s320/20100127_4.JPG" /></a><br />
</div><div class="separator" style="clear: both; text-align: center;">Only so bright cause I used my phone camera and the flash decided to work :D <br />
</div>Tonihttp://www.blogger.com/profile/01008817290607182861noreply@blogger.com2tag:blogger.com,1999:blog-7048665076828262070.post-68480396046088411422010-01-16T23:57:00.000+10:002010-01-16T23:57:32.667+10:00What's in Season - SummerI love the fruit of Summer.<br />
<br />
Magoes, Melons, Stone Fruit ummmmmmm I can't get enough.<br />
<br />
We were very fortunate this past fortnight.<br />
<br />
Gary's uncle has had a really good crop of mangoes.<br />
<br />
He has sent us up 2 boxes of them.<br />
<br />
The boys love them.<br />
<br />
I love them.<br />
<br />
Gary loves them.<br />
<br />
They have been the best tasting mangoes I've eaten all season.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://www.australiafresh.com.au/librarymanager/libs/17/mangoes_img2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ps="true" src="http://www.australiafresh.com.au/librarymanager/libs/17/mangoes_img2.jpg" /></a><br />
</div>Tonihttp://www.blogger.com/profile/01008817290607182861noreply@blogger.com1tag:blogger.com,1999:blog-7048665076828262070.post-365096846533343462010-01-09T19:04:00.003+10:002010-03-11T15:53:59.445+10:00BBQs<span style="font-family: monospace; font-size: 13px; line-height: 16px; white-space: pre-wrap;"></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://fatmanslanding.files.wordpress.com/2009/05/barbecue_grill.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="282" src="http://fatmanslanding.files.wordpress.com/2009/05/barbecue_grill.jpg" width="320" /></a> </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">I love them! </div><div class="separator" style="clear: both; text-align: center;">After the yucky weather we've had since Christmas it was so nice today to wake up to the sun shining and no rain :D </div><div class="separator" style="clear: both; text-align: center;">So tonight was going to be a BBQ tea ever since waking. </div><div class="separator" style="clear: both; text-align: center;">A couple of pices of steak and a few snags .... yummy! </div><div class="separator" style="clear: both; text-align: center;"> </div><div class="separator" style="clear: both; text-align: center;"><a href="http://farm1.static.flickr.com/221/451949207_331058dac4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://farm1.static.flickr.com/221/451949207_331058dac4.jpg" width="320" /></a> </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div>Tonihttp://www.blogger.com/profile/01008817290607182861noreply@blogger.com0tag:blogger.com,1999:blog-7048665076828262070.post-36184610821503495102010-01-08T20:01:00.000+10:002010-01-08T20:01:42.895+10:00First post of 2010My intentions were good.<br />
<br />
I meant to have at least a few posts here by now but you'll have to go read <a href="http://serenitycreek.blogspot.com/">http://serenitycreek.blogspot.com/</a> to catch up :D<br />
<br />
I am over all the christmas/holiday foods. So yummy, so rich, so naughty but yet so ....... hmmmmm what's the right word?<br />
<br />
Boring???<br />
<br />
No, not quite the right word hahaha<br />
<br />
But I'm so ready to move on and back to normal food.<br />
<br />
Saturday is the last day for "junk" food in the house for the boys. Dad is back to work next week so that means holiday food is finished (yay screams my purse).<br />
<br />
I hope to start menu planning again. I won't promise anything but I'll try to be consistent :D<br />
<br />
Now I'm off to have some quick toast for dinner. Boring yes, but appetising at the same time.Tonihttp://www.blogger.com/profile/01008817290607182861noreply@blogger.com0tag:blogger.com,1999:blog-7048665076828262070.post-60542876199449164472009-11-20T07:40:00.000+10:002009-11-20T07:40:00.220+10:00Soy beef with tatsoi salad<div class="separator" style="clear: both; text-align: center;"><a href="http://www.taste.com.au/images/recipes/del/2007/03/16768.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="http://www.taste.com.au/images/recipes/del/2007/03/16768.jpg" width="320" /></a><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #333333; font-family: 'Trebuchet MS', Tahoma, Verdana, Arial, Helvetica, sans-serif; font-size: 15px; line-height: 18px;"></span><br />
</div><div class="info" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 1em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><div style="display: inline; margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">This Asian-style beef salad is high in iron and low in carbs.<br />
</div></div><div class="info" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 1em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><div id="addToShoppingList" style="float: right; height: 120px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: -12px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; width: 140px;"></div><h3 style="color: #308330; display: inline; font-size: 15px; font-weight: bold; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Ingredients (serves 4)</h3><ul style="list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><li>600g piece eye fillet steak, sinew removed</li>
<li>1/4 cup (60ml) soy sauce</li>
<li>1 tsp peanut oil</li>
<li>2 cups bean sprouts, trimmed</li>
<li>3 spring onions with bulb, thinly sliced</li>
<li>80g baby tatsoi leaves* or baby Asian salad leaves*</li>
<li>1/2 firmly packed cup coriander leaves</li>
<li><h4 style="clear: none; color: #308330; display: inline; font-size: 15px; font-weight: bold; line-height: 1.75em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0.8em;">Dressing</h4></li>
<li>1 small red chilli, seeds removed, thinly sliced</li>
<li>2 tbs fish sauce</li>
<li>1 tbs peanut oil</li>
<li>1/4 cup (60ml) lime juice</li>
<li>1 tsp caster sugar</li>
</ul></div><div class="info" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 1em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><h3 style="color: #308330; display: inline; font-size: 15px; font-weight: bold; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Method</h3><ol style="list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><li style="margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 0.05em;">Cut the steak into two long strips, then toss with the soy sauce and marinate at room temperature for 5 minutes.</li>
<li style="margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 0.05em;">Heat oil in a large non-stick frypan over medium-high heat. Add steak and cook for 3 minutes each side until rare and slightly charred, or until cooked to your liking. Transfer to a plate and rest for 10 minutes.</li>
<li style="margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 0.05em;">Meanwhile, whisk the dressing ingredients in a large bowl. Add sprouts, onion, tatsoi and coriander. Thinly slice the beef and add to the salad, toss gently to combine and serve immediately.</li>
</ol></div><div class="info" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 1em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><h3 style="color: #308330; display: inline; font-size: 15px; font-weight: bold; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Notes & tips</h3><ul class="notes" style="list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><li style="margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0px;">* Tatsoi and Asian salad leaves are from greengrocers and selected supermarkets.</li>
</ul></div>Tonihttp://www.blogger.com/profile/01008817290607182861noreply@blogger.com0tag:blogger.com,1999:blog-7048665076828262070.post-42294668236762541552009-11-20T07:38:00.000+10:002009-11-20T07:38:00.197+10:00What's in season - November<span class="Apple-style-span" style="color: #333333; font-family: 'Trebuchet MS', Tahoma, Verdana, Arial, Helvetica, sans-serif; font-size: 15px; line-height: 20px;"></span><br />
<h1 style="color: #4b6fbe; font-size: 23px; font-weight: bold; height: auto; margin-bottom: 0.7em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; width: 634px;">Chinese greens</h1><div class="separator" style="clear: both; text-align: center;"><a href="http://www.taste.com.au/images/articles/untitled01291157.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="http://www.taste.com.au/images/articles/untitled01291157.jpg" width="320" /></a><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="line-height: 18px;"></span><br />
</div><div class="description" style="font-weight: bold; margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Whether they're stir-fried, gently steamed or added to soup, Chinese greens are an easy-to-prepare and nutritious addition to many meals.<br />
</div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Many Chinese greens are members of the crucifer family and have been cultivated since the fifth century. It has only been in the last decade or so that we have been introduced properly to them in mainstream greengrocers, and Australians have since embraced their use in many meals. Each vegetable has more than one name due to the different Chinese dialects, which can be confusing. Chinese greens are high in vitamins A and C, and are deliciously crunchy and nutritious when eaten raw or quickly stir-fried or steamed.<br />
</div><h2 style="color: black; display: block; font-size: 18px; font-weight: bold; height: auto; line-height: 1em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 1.2em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; width: auto;">Varieties</h2><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><strong>Tatsoi</strong>: Has a mild flavour and can be used raw or cooked. Its leaves are darker and smaller than other Chinese greens and have distinctive long, white stalks.<br />
</div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><strong>Baby tatsoi</strong>: Leaves are used in salads and can be snipped straight from the punnet for a garnish.<br />
</div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><strong>Bok choy</strong>: Also known as pak choy or Chinese cabbage, it has dark-green leaves and a white stalk.<br />
</div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><strong>Baby bok choy</strong>: The most common Chinese green, it is light green and usually sold in bunches of three.<br />
</div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><strong>Choy sum</strong>: Produces small yellow flowers, which gives it its other name of Chinese flowering cabbage. Its long, pale stalks and fragile leaves are suited to stir-frying and steaming.<br />
</div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><strong>Hong Kong choy sum</strong>: This smaller variety has very thin stalks and is delicate in flavour.<br />
</div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><strong>Gai lan</strong>: Often referred to as Chinese broccoli. The best method of cooking is to quickly stir-fry or blanch to retain its crisp texture.<br />
</div><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><strong>Chrysanthemum leaf</strong>: Featuring a taste similar to spinach, this green is a great addition to soups.<br />
</div><h2 style="color: black; display: block; font-size: 18px; font-weight: bold; height: auto; line-height: 1em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 1.2em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; width: auto;">Buying and storing</h2><ul style="list-style-type: square; margin-bottom: 1em; margin-left: 15px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><li style="-webkit-background-clip: initial; -webkit-background-origin: initial; background-attachment: initial; background-color: initial; background-image: url(http://www.taste.com.au/images/bullet.gif); background-position: 0px 8px; background-repeat: no-repeat; list-style-type: none; padding-bottom: 0px; padding-left: 10px; padding-right: 0px; padding-top: 0px;">When buying, look for firm stalks that are bright in colour and blemish free. The leaves should be free of bruising or wilting.</li>
<li style="-webkit-background-clip: initial; -webkit-background-origin: initial; background-attachment: initial; background-color: initial; background-image: url(http://www.taste.com.au/images/bullet.gif); background-position: 0px 8px; background-repeat: no-repeat; list-style-type: none; padding-bottom: 0px; padding-left: 10px; padding-right: 0px; padding-top: 0px;">Store in plastic bags in the crisper section of the fridge to keep them fresh. They should then be used within three days of purchase.</li>
<li style="-webkit-background-clip: initial; -webkit-background-origin: initial; background-attachment: initial; background-color: initial; background-image: url(http://www.taste.com.au/images/bullet.gif); background-position: 0px 8px; background-repeat: no-repeat; list-style-type: none; padding-bottom: 0px; padding-left: 10px; padding-right: 0px; padding-top: 0px;">When preparing Chinese greens for cooking, cut off the base where the stalks join and separate the leaves for washing. Alternatively, greens such as baby bok choy can be cut in half and rinsed under cold running water.</li>
</ul><h2 style="color: black; display: block; font-size: 18px; font-weight: bold; height: auto; line-height: 1em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 1.2em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; width: auto;">Tips & facts</h2><ul style="list-style-type: square; margin-bottom: 1em; margin-left: 15px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><li style="-webkit-background-clip: initial; -webkit-background-origin: initial; background-attachment: initial; background-color: initial; background-image: url(http://www.taste.com.au/images/bullet.gif); background-position: 0px 8px; background-repeat: no-repeat; list-style-type: none; padding-bottom: 0px; padding-left: 10px; padding-right: 0px; padding-top: 0px;">Chinese greens pair well with soy sauce, oyster sauce, sesame oil, shaoxing wine, chicken, pork, seafood, garlic, ginger, chilli, noodles, rice, fermented soybeans, green onions, tofu, butter, Chinese five spice and Sichuan pepper.</li>
<li style="-webkit-background-clip: initial; -webkit-background-origin: initial; background-attachment: initial; background-color: initial; background-image: url(http://www.taste.com.au/images/bullet.gif); background-position: 0px 8px; background-repeat: no-repeat; list-style-type: none; padding-bottom: 0px; padding-left: 10px; padding-right: 0px; padding-top: 0px;">When cooking Chinese greens you don't have to use an Asian approach. They are also lovely sautéed in a little butter with fresh herbs, as you would cook other vegetables.</li>
<li style="-webkit-background-clip: initial; -webkit-background-origin: initial; background-attachment: initial; background-color: initial; background-image: url(http://www.taste.com.au/images/bullet.gif); background-position: 0px 8px; background-repeat: no-repeat; list-style-type: none; padding-bottom: 0px; padding-left: 10px; padding-right: 0px; padding-top: 0px;">Gai choy, has a distinctive mustard taste which is why it is also known as mustard green. Its flavour makes it perfect for pickling. Pickled vegetables are a great match for many Asian dishes.</li>
<li style="-webkit-background-clip: initial; -webkit-background-origin: initial; background-attachment: initial; background-color: initial; background-image: url(http://www.taste.com.au/images/bullet.gif); background-position: 0px 8px; background-repeat: no-repeat; list-style-type: none; padding-bottom: 0px; padding-left: 10px; padding-right: 0px; padding-top: 0px;">Chinese greens are best cooked quickly and at a high temperature. Blanch them quickly, stir-fry in a wok or steam. They should be cooked at the last minute.</li>
<li style="-webkit-background-clip: initial; -webkit-background-origin: initial; background-attachment: initial; background-color: initial; background-image: url(http://www.taste.com.au/images/bullet.gif); background-position: 0px 8px; background-repeat: no-repeat; list-style-type: none; padding-bottom: 0px; padding-left: 10px; padding-right: 0px; padding-top: 0px;">The Chinese love their greens so much, they eat on average one kilogram per day.</li>
</ul><br />
<div><br />
</div>Tonihttp://www.blogger.com/profile/01008817290607182861noreply@blogger.com0tag:blogger.com,1999:blog-7048665076828262070.post-72723225133651565292009-11-19T07:35:00.000+10:002009-11-19T07:35:00.167+10:00Carambola iced tea<div class="separator" style="clear: both; text-align: center;"><a href="http://www.taste.com.au/images/recipes/agt/2003/01/12885.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="http://www.taste.com.au/images/recipes/agt/2003/01/12885.jpg" width="320" /></a><br />
</div><span class="Apple-style-span" style="color: #333333; font-family: 'Trebuchet MS', Tahoma, Verdana, Arial, Helvetica, sans-serif; font-size: 15px; line-height: 18px;"></span><br />
<div class="info" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 1em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><h3 style="color: #308330; display: inline; font-size: 15px; font-weight: bold; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Preparation Time </h3><div style="display: inline; margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">30 minutes<br />
</div></div><div class="info" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 1em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><div id="addToShoppingList" style="float: right; height: 120px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: -12px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; width: 140px;"></div><h3 style="color: #308330; display: inline; font-size: 15px; font-weight: bold; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Ingredients (serves 4)</h3><ul style="list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><li>1 carambola (star fruit), sliced crossways into 5mm slices</li>
<li>2 tbs fresh lemon juice</li>
<li>18g (1/4 cup) Ceylon orange pekoe tea (Twinings brand)</li>
<li>1/3 cup firmly packed fresh mint leaves</li>
<li>2 tbs caster sugar</li>
<li>1.75L (7 cups) boiling water</li>
</ul></div><div class="info" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 1em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><h3 style="color: #308330; display: inline; font-size: 15px; font-weight: bold; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Method</h3><ol style="list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><li style="margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 0.05em;">Place carambola slices on a baking tray and drizzle with half the lemon juice. Cover with cold water and place in the freezer for 6 hours or until frozen.</li>
<li style="margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 0.05em;">Combine tea leaves, mint and sugar in a large heatproof bowl and pour over the boiling water. Set aside for 15 minutes to brew. Strain tea through a fine sieve into a large jug and add remaining lemon juice. Set aside for 30 minutes to cool.</li>
<li style="margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 0.05em;">Pour tea into tall glasses. Remove carambola ice from the freezer and break into pieces, with one carambola slice in each piece. Place a few pieces in each glass and serve immediately.</li>
</ol></div><div class="info" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 1em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><h3 style="color: #308330; display: inline; font-size: 15px; font-weight: bold; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Notes & tips</h3><ul class="notes" style="list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><li style="margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Allow 6 hours freezing, 15 mins standing & 30 mins cooling time</li>
</ul></div>Tonihttp://www.blogger.com/profile/01008817290607182861noreply@blogger.com0tag:blogger.com,1999:blog-7048665076828262070.post-54542739932303105042009-11-19T07:34:00.000+10:002009-11-19T07:34:00.099+10:00What's in season - November<span class="Apple-style-span" style="color: #333333; font-family: 'Trebuchet MS', Tahoma, Verdana, Arial, Helvetica, sans-serif; font-size: 15px; line-height: 20px;"></span><br />
<h1 style="height: auto; margin-bottom: 0.7em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; width: 634px;"><span style="color: #f1c232;"><span class="Apple-style-span" style="font-size: x-large;">Carambola</span></span></h1><div class="separator" style="clear: both; text-align: center;"><a href="http://www.taste.com.au/images/articles/untitled-107190930.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="http://www.taste.com.au/images/articles/untitled-107190930.jpg" width="320" /></a><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="line-height: 18px;"></span><br />
</div><div class="description" style="font-weight: bold; margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Commonly called starfruit, the carambola originated from the tropics of Sri Lanka, Indonesia and Malaysia.<br />
</div><h2 style="color: black; display: block; font-size: 18px; font-weight: bold; height: auto; line-height: 1em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 1.2em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; width: auto;">What is it?</h2><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Carambola is a pale-yellow to green fruit with ribbed edges and firm flesh. When sliced horizontally, it looks like a star.<br />
</div><h2 style="color: black; display: block; font-size: 18px; font-weight: bold; height: auto; line-height: 1em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 1.2em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; width: auto;">Is it good for me?</h2><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">It's a good source of potassium and vitamin C, and a source of dietary fibre.<br />
</div><h2 style="color: black; display: block; font-size: 18px; font-weight: bold; height: auto; line-height: 1em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 1.2em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; width: auto;">Buying and storing</h2><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Look for firm, evenly coloured fruit that's free of blemishes. Store green fruit at room temperature. Once it turns yellow, store in the fridge for up to one week.<br />
</div><h2 style="color: black; display: block; font-size: 18px; font-weight: bold; height: auto; line-height: 1em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 1.2em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; width: auto;">Preparation</h2><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Rinse in cool water and trim the edges of the five ribs before slicing.<br />
</div><h2 style="color: black; display: block; font-size: 18px; font-weight: bold; height: auto; line-height: 1em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 1.2em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; width: auto;">Cooking tips</h2><ul style="list-style-type: square; margin-bottom: 1em; margin-left: 15px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><li style="-webkit-background-clip: initial; -webkit-background-origin: initial; background-attachment: initial; background-color: initial; background-image: url(http://www.taste.com.au/images/bullet.gif); background-position: 0px 8px; background-repeat: no-repeat; list-style-type: none; padding-bottom: 0px; padding-left: 10px; padding-right: 0px; padding-top: 0px;">Slice crossways and combine with passionfruit and papaya for a refreshing fruit salad. Serve with yoghurt.</li>
<li style="-webkit-background-clip: initial; -webkit-background-origin: initial; background-attachment: initial; background-color: initial; background-image: url(http://www.taste.com.au/images/bullet.gif); background-position: 0px 8px; background-repeat: no-repeat; list-style-type: none; padding-bottom: 0px; padding-left: 10px; padding-right: 0px; padding-top: 0px;">Slice crossways into star shapes and serve as "crackers" on a cheese platter.</li>
</ul><br />
<div><br />
</div>Tonihttp://www.blogger.com/profile/01008817290607182861noreply@blogger.com0tag:blogger.com,1999:blog-7048665076828262070.post-80901965107693641322009-11-18T16:56:00.004+10:002009-11-18T19:10:28.636+10:00Corned Beef<div class="separator" style="clear: both; text-align: center;">Tonight's dinner is Corned Beef crockpot style.<br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">A big hunk of corned beef<br />
</div><div class="separator" style="clear: both; text-align: center;">(mine was about 2 kgs)<br />
</div><div class="separator" style="clear: both; text-align: center;">3 tblspns of brown sugar<br />
</div><div class="separator" style="clear: both; text-align: center;">1 cup of vinegar<br />
</div><div class="separator" style="clear: both; text-align: center;">Water to cover beef<br />
</div><div class="separator" style="clear: both; text-align: center;">Cook for 8 hrs slowly<br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Enjoy!!!<br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
<a href="http://i.ehow.com/images/GlobalPhoto/Articles/2203146/Bookmomcornedbeef3_Full.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="http://i.ehow.com/images/GlobalPhoto/Articles/2203146/Bookmomcornedbeef3_Full.jpg" width="320" /></a><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Edited to update with dinner plated.<br />
</div><div class="separator" style="clear: both; text-align: center;">Sorry took photo with my phone.<br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Creamy mashed potato, steamed beans and carrots<br />
</div><div class="separator" style="clear: both; text-align: center;">and melt in your mouth Corned Beef.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGeTombi3FRh4TxOSNRKSHuPKBrGwR4eyNTTWbd7tgUvPbD6CcsgqEpg2btRkiEEIg4JdHQQ0csndTWfjHDnwSugcn79Ib2kqodW8jcm_cLHzhz_rhwGb1ul1fPT9BK72UZqxROZrv0vc/s1600/corned+Beef.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGeTombi3FRh4TxOSNRKSHuPKBrGwR4eyNTTWbd7tgUvPbD6CcsgqEpg2btRkiEEIg4JdHQQ0csndTWfjHDnwSugcn79Ib2kqodW8jcm_cLHzhz_rhwGb1ul1fPT9BK72UZqxROZrv0vc/s320/corned+Beef.JPG" /></a><br />
</div>Tonihttp://www.blogger.com/profile/01008817290607182861noreply@blogger.com0tag:blogger.com,1999:blog-7048665076828262070.post-22291897487835257372009-11-17T19:10:00.000+10:002009-11-18T19:23:28.100+10:00Steak and asparagus salad<span class="Apple-style-span" style="color: #333333; font-family: 'Trebuchet MS', Tahoma, Verdana, Arial, Helvetica, sans-serif; font-size: 15px; line-height: 18px;"></span><br />
<div class="info" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 1em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><h3 style="color: #308330; display: inline; font-size: 15px; font-weight: bold; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Preparation Time </h3><div style="display: inline; margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">12 minutes<br />
</div></div><div class="info" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 1em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><h3 style="color: #308330; display: inline; font-size: 15px; font-weight: bold; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Cooking Time </h3><div style="display: inline; margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">6 minutes<br />
</div></div><div class="separator" style="clear: both; text-align: center;"><a href="http://www.taste.com.au/images/recipes/tas/2006/12/16921.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="211" src="http://www.taste.com.au/images/recipes/tas/2006/12/16921.jpg" width="320" /></a><br />
</div><div class="info" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 1em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><div id="addToShoppingList" style="float: right; height: 120px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: -12px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; width: 140px;"></div><h3 style="color: #308330; display: inline; font-size: 15px; font-weight: bold; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Ingredients (serves 4)</h3><ul style="list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><li>3 sirloin steaks</li>
<li>oil, for brushing</li>
<li>75g cherry tomatoes, halved</li>
<li>1 bunch asparagus, trimmed</li>
<li>100g baby spinach</li>
<li><h4 style="clear: none; color: #308330; display: inline; font-size: 15px; font-weight: bold; line-height: 1.75em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0.8em;">Dressing</h4></li>
<li>2 tablespoons oil</li>
<li>1 1/2 teaspoons dijon mustard</li>
<li>salt and cracked black pepper</li>
</ul></div><div class="info" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 1em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><h3 style="color: #308330; display: inline; font-size: 15px; font-weight: bold; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Method</h3><ol style="list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><li style="margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 0.05em;">To make the dressing, whisk together the oil, dijon, salt and pepper. Set aside.</li>
<li style="margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 0.05em;">Cut fat from steaks and brush with oil, salt and pepper. Heat a non-stick frying pan to medium-high and cook steak to your liking. Remove from heat, cover and set aside.</li>
<li style="margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 0.05em;">Blanch the asparagus spears in boiling water then plunge into iced water. Set aside.</li>
<li style="margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 0.05em;">Drain asparagus, toss with spinach and tomatoes, and divide between four plates. Slice steak and place on top of salad. Add dressing and serve.</li>
</ol></div>Tonihttp://www.blogger.com/profile/01008817290607182861noreply@blogger.com0tag:blogger.com,1999:blog-7048665076828262070.post-49811843345765818902009-11-17T19:00:00.000+10:002009-11-18T19:20:57.296+10:00What's in season - November<span class="Apple-style-span" style="font-size: x-large;"><span style="color: #38761d;"><b>Asparagus</b></span></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://www.taste.com.au/images/articles/untitled11220942.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="http://www.taste.com.au/images/articles/untitled11220942.jpg" width="320" /></a><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><span class="Apple-style-span" style="color: #333333; font-family: 'Trebuchet MS', Tahoma, Verdana, Arial, Helvetica, sans-serif; font-size: 15px; line-height: 18px;"></span><br />
<div class="description" style="font-weight: bold; margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">There are three varieties of asparagus: green, white or purple. White asparagus is similar to green, although it's not exposed to sunlight. Purple asparagus is sweeter.<br />
</div><h2 style="color: black; display: block; font-size: 18px; font-weight: bold; height: auto; line-height: 1em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 1.2em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; width: auto;">Is it good for me?</h2><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Asparagus contains dietary fibre, beta carotene, vitamin E and folate.<br />
</div><h2 style="color: black; display: block; font-size: 18px; font-weight: bold; height: auto; line-height: 1em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 1.2em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; width: auto;">Buying and storing</h2><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Look for bright spears with compact tips. Trim ends and stand in a glass with 1-2cm of water. Cover with a plastic bag and store in fridge for up to five days.<br />
</div><h2 style="color: black; display: block; font-size: 18px; font-weight: bold; height: auto; line-height: 1em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 1.2em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; width: auto;">Preparation</h2><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Snap off woody ends. Tougher spears also need peeling.<br />
</div><h2 style="color: black; display: block; font-size: 18px; font-weight: bold; height: auto; line-height: 1em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 1.2em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; width: auto;">Cooking tips</h2><ul style="list-style-type: square; margin-bottom: 1em; margin-left: 15px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><li style="-webkit-background-clip: initial; -webkit-background-origin: initial; background-attachment: initial; background-color: initial; background-image: url(http://www.taste.com.au/images/bullet.gif); background-position: 0px 8px; background-repeat: no-repeat; list-style-type: none; padding-bottom: 0px; padding-left: 10px; padding-right: 0px; padding-top: 0px;">Blanch, slice and add to scrambled eggs.</li>
<li style="-webkit-background-clip: initial; -webkit-background-origin: initial; background-attachment: initial; background-color: initial; background-image: url(http://www.taste.com.au/images/bullet.gif); background-position: 0px 8px; background-repeat: no-repeat; list-style-type: none; padding-bottom: 0px; padding-left: 10px; padding-right: 0px; padding-top: 0px;">Dress white asparagus with hollandaise.</li>
<li style="-webkit-background-clip: initial; -webkit-background-origin: initial; background-attachment: initial; background-color: initial; background-image: url(http://www.taste.com.au/images/bullet.gif); background-position: 0px 8px; background-repeat: no-repeat; list-style-type: none; padding-bottom: 0px; padding-left: 10px; padding-right: 0px; padding-top: 0px;">Brush spears with olive oil and cook on the barbecue for a few minutes.</li>
</ul>Tonihttp://www.blogger.com/profile/01008817290607182861noreply@blogger.com0tag:blogger.com,1999:blog-7048665076828262070.post-25482020835015553432009-11-16T19:15:00.000+10:002009-11-18T19:18:59.217+10:00Blueberry Scones<span class="Apple-style-span" style="color: #333333; font-family: 'Trebuchet MS', Tahoma, Verdana, Arial, Helvetica, sans-serif; font-size: 15px; line-height: 18px;"></span><br />
<div class="info" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 1em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><h3 style="color: #308330; display: inline; font-weight: bold; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-size: x-large;">Ingredients</span></h3><ul style="list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><a href="http://www.taste.com.au/images/recipes/del/2004/02/5378.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="132" src="http://www.taste.com.au/images/recipes/del/2004/02/5378.jpg" width="200" /></a>
<li>250g strong (baker's) plain flour</li>
<li>1/2 tsp bicarbonate of soda</li>
<li>1 tsp ground cinnamon</li>
<li>50g unsalted butter, chilled, diced, plus extra to serve</li>
<li>50g caster sugar</li>
<li>1 punnet (125g) blueberries</li>
<li>175ml buttermilk</li>
</ul></div><div class="info" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 1em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><h3 style="color: #308330; display: inline; font-weight: bold; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-size: x-large;">Method</span></h3><ol style="list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><li style="margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 0.05em;">Preheat the oven to 200°C. Dust a large baking tray with flour.</li>
<li style="margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 0.05em;">Sift the flour, bicarbonate of soda, cinnamon and 1/2 teaspoon of salt into a large bowl and mix well. Add the butter and use your fingertips to rub it into the flour until the mixture resembles fine crumbs. Stir in the sugar, blueberries and buttermilk, and mix to form a dough.</li>
</ol><div></div><ol style="list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><li style="margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 0.05em;">Dust your hands with flour and form the dough into a 20cm round. Mark 8 wedges in the dough with a knife. Bake for 20-25 minutes or until light golden. Allow to cool, break the scones into 8, then split in half and spread with butter.</li>
<li style="margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 0.05em;"><br />
</li>
<li style="margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 0.05em;"><br />
</li>
</ol></div>Tonihttp://www.blogger.com/profile/01008817290607182861noreply@blogger.com0tag:blogger.com,1999:blog-7048665076828262070.post-57755431476564340142009-11-16T19:13:00.001+10:002009-11-18T19:15:30.527+10:00What's in season - November<b><span class="Apple-style-span" style="font-size: x-large;"><span style="color: blue;">Blueberries</span></span></b><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://www.taste.com.au/images/articles/untitled11281011.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="http://www.taste.com.au/images/articles/untitled11281011.jpg" width="320" /></a><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #333333; font-family: 'Trebuchet MS', Tahoma, Verdana, Arial, Helvetica, sans-serif; font-size: 15px; line-height: 18px;"></span><br />
</div><div class="description" style="font-weight: bold; margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Native to North America, blueberries are one of very few foods that are naturally coloured blue.<br />
</div><h2 style="color: black; display: block; font-size: 18px; font-weight: bold; height: auto; line-height: 1em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 1.2em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; width: auto;">What are they?</h2><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Blueberries are small in size with smooth dark skin that's covered in a fine white powder known as "bloom".<br />
</div><h2 style="color: black; display: block; font-size: 18px; font-weight: bold; height: auto; line-height: 1em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 1.2em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; width: auto;">Are they good for me?</h2><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Blueberries are a good source of vitamin C and dietary fibre, and provide the body with beneficial anti-oxidants.<br />
</div><h2 style="color: black; display: block; font-size: 18px; font-weight: bold; height: auto; line-height: 1em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 1.2em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; width: auto;">Buying and storing</h2><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Look for firm, plump berries. To store, place in a single layer on a plate lined with paper towel. Cover with plastic wrap and store in the fridge for up to five days.<br />
</div><h2 style="color: black; display: block; font-size: 18px; font-weight: bold; height: auto; line-height: 1em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 1.2em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; width: auto;">Preparation</h2><div style="margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Rinse under cool water and enjoy.<br />
</div><h2 style="color: black; display: block; font-size: 18px; font-weight: bold; height: auto; line-height: 1em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 1.2em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; width: auto;">Cooking tips</h2><ul style="list-style-type: square; margin-bottom: 1em; margin-left: 15px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><li style="-webkit-background-clip: initial; -webkit-background-origin: initial; background-attachment: initial; background-color: initial; background-image: url(http://www.taste.com.au/images/bullet.gif); background-position: 0px 8px; background-repeat: no-repeat; list-style-type: none; padding-bottom: 0px; padding-left: 10px; padding-right: 0px; padding-top: 0px;">Fill bought pastry tart cases with fresh ricotta. Drizzle over honey and top with blueberries.</li>
<li style="-webkit-background-clip: initial; -webkit-background-origin: initial; background-attachment: initial; background-color: initial; background-image: url(http://www.taste.com.au/images/bullet.gif); background-position: 0px 8px; background-repeat: no-repeat; list-style-type: none; padding-bottom: 0px; padding-left: 10px; padding-right: 0px; padding-top: 0px;">For a delicious fruit salad, toss blueberries, lychees and raspberries in a bowl. Serve in a halved coconut shell.</li>
</ul>Tonihttp://www.blogger.com/profile/01008817290607182861noreply@blogger.com0tag:blogger.com,1999:blog-7048665076828262070.post-42979816870529321352009-11-06T06:00:00.001+10:002009-11-06T06:00:00.759+10:00Artichokes<div class="separator" style="clear: both; text-align: center;"><a href="http://www.taste.com.au/images/articles/ab12081311.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Artichokes" border="0" src="http://www.taste.com.au/images/articles/ab12081311.jpg" /></a><br />
</div><div style="text-align: center;"><br />
</div>The globe artichoke is a flower with several layers – green outer petals, purple inner petals, a hairy, inedible ‘choke’ and a tender heart. The edible parts are the heart, stem centre and base of the petals. The heart is also available canned in brine or marinated in oil.<br />
<br />
<b>Buying</b><br />
Look for small to medium-sized bright, heavy artichokes with tightly closed leaves and a fresh-looking stem.<br />
<div><br />
<b>Nutrition</b><br />
Artichokes are a rich source of soluble fibre, which helps maintain blood glucose<br />
levels and bowel health. They’re also high in vitamin K, vitamin C and folate.<br />
<div style="text-align: center;"></div></div><div><b>Storage</b><br />
Refrigerate artichokes in a plastic bag for up to one week.<br />
<br />
</div><div><b>Preparation, cooking, eating</b><br />
Use stainless steel when preparing or cooking fresh artichokes, as aluminium and iron cause discolouration. Remove outer petals. Slice off the top third of the artichoke to expose the centre. Rub cut surfaces with lemon juice. Boil for 30 minutes or until base is tender. Remove a petal. Dip white base in sauce (optional). Place in mouth and pull through closed teeth to remove flesh. Discard petal. Repeat. Remove and discard the choke. Scoop out the edible heart.<br />
</div>Tonihttp://www.blogger.com/profile/01008817290607182861noreply@blogger.com0tag:blogger.com,1999:blog-7048665076828262070.post-77486157898093712422009-11-06T05:00:00.000+10:002009-11-04T23:19:16.991+10:00Artichoke, bean & feta salad<div style="text-align: center;"><b><span style="color: #38761d;"><img alt="Artichoke, bean & feta salad" src="http://www.taste.com.au/images/recipes/agt/2002/08/12601.jpg" /></span></b><br />
</div><br />
<div class="info" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 1em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><b><span style="color: #38761d;"><span style="color: black;">Preparation Time - 30 minutes<br />
Cooking Time - 17 minutes</span></span></b><br />
</div><div class="info" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 1em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><b><span style="color: #38761d;"><span style="color: black;"></span><span style="color: black; font-weight: normal;"><b><span style="color: #38761d;">Ingredients</span></b> (serves 8)</span></span></b><br />
</div><div class="info" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 1em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><ul><li>8 globe artichokes</li>
<li>1 lemon, juiced</li>
<li>1 x 500g pkt frozen broad beans, thawed, peeled</li>
<li>350g green beans, topped, tailed</li>
<li>60ml (1/4 cup) olive oil</li>
<li>2 tbs fresh lemon juice, extra</li>
<li>1 tbs tahini (sesame paste)</li>
<li>1 garlic clove, crushed</li>
<li>Salt & freshly ground black pepper</li>
<li>200g feta cheese, crumbled</li>
</ul><b><span style="color: #990000;">Method</span></b><br />
<ul><li>Trim each artichoke stem to 3cm. Peel away the 2 layers of outer leaves (or until the base of leaves are yellow/green in colour). Cut each artichoke in half and remove choke (furry part) near base of leaves. Place in a large bowl of water and add lemon juice.</li>
<li>Cook broad beans and green beans in a large saucepan of salted boiling water, uncovered, for 7 minutes or until tender. Drain and refresh under cold running water. Drain well. Place in a large bowl and set aside until required.</li>
<li>Drain artichokes and cook in a large saucepan of salted boiling water, uncovered, for 10 minutes or until tender when pierced with a skewer in the thickest part. Drain and refresh under cold running water. Add to the bowl with the green beans and broad beans.</li>
<li>Combine the olive oil, extra lemon juice, tahini and garlic in a small bowl. Taste and season with salt and pepper.</li>
<li>To serve, place the artichoke, green beans and broad beans on serving plates. Top with the crumbled feta and drizzle with the tahini dressing.</li>
</ul><b>Notes & tips</b><br />
Note: You can prepare this recipe to the end of step 3 up to 6 hours ahead. Place in an airtight container and store in the fridge. Continue from step 4 just before serving.<br />
</div>Tonihttp://www.blogger.com/profile/01008817290607182861noreply@blogger.com2tag:blogger.com,1999:blog-7048665076828262070.post-49312646051676762882009-11-05T06:00:00.000+10:002009-11-04T23:04:21.717+10:00Bananas<div style="text-align: center;"><img alt="Bananas" src="http://www.taste.com.au/images/articles/bananas01301653.jpg" /><br />
</div><div style="text-align: center;"><b>Go bananas and enjoy one of the oldest known fruits.</b><br />
</div><div style="text-align: center;">Thought to be native to South-East Asia, the banana is one of the oldest known fruits. There are hundreds of types of bananas, but in Australia the most common varieties are the cavendish and the lady finger.<br />
</div><div style="text-align: center;">High in natural fruit sugars, vitamins B6 and C, and potassium, this fat-free fruit is a great high-energy snack.<br />
</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><b>Buying</b><br />
</div><div style="text-align: center;">Bananas are available from supermarkets all year round, but are at their best in summer and autumn. Look for firm fruit with unblemished skin.<br />
</div><div style="text-align: center;"><b><br />
</b><br />
</div><div style="text-align: center;"><b>Storing</b><br />
</div><div style="text-align: center;">Store at room temperature out of direct sunlight. Keep bananas away from avocados, apples and other fruits that release ethylene gas, which accelerates ripening.<br />
</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><b>Cooking</b><br />
</div><div style="text-align: center;">Bananas are usually eaten raw, but they can also be fried and served with ice-cream, or mashed and added to cakes. Great with cream, maple syrup, honey, cinnamon, chocolate and yoghurt.<br />
</div><div style="text-align: center;"><br />
</div>Tonihttp://www.blogger.com/profile/01008817290607182861noreply@blogger.com0tag:blogger.com,1999:blog-7048665076828262070.post-60976712894401567032009-11-05T05:00:00.005+10:002009-11-05T05:00:00.507+10:00Banana cake with passionfruit icing<div class="separator" style="clear: both; text-align: center;"><a href="http://www.taste.com.au/images/recipes/agt/2005/02/2658.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Banana cake with passionfruit icing" border="0" src="http://www.taste.com.au/images/recipes/agt/2005/02/2658.jpg" /></a><br />
</div><div style="text-align: center;">Preparation Time - 20 minutes<br />
</div><div style="text-align: center;">Cooking Time - 40 minutes<br />
</div><br />
<b>Ingredients (serves 8)</b><br />
<br />
<ul><li>Melted butter, to grease</li>
<li>125g butter, softened</li>
<li>155g (3/4 cup, firmly packed) brown sugar</li>
<li>2 eggs</li>
<li>300g (2 cups) self-raising flour</li>
<li>50g (1/3 cup) plain flour</li>
<li>1 tsp ground cinnamon</li>
<li>1/2 tsp ground ginger</li>
<li>160ml (2/3 cup) buttermilk</li>
<li>2 large overripe bananas, mashed</li>
</ul><br />
<span class="Apple-style-span" style="font-weight: bold;">Passionfruit icing</span><br />
<br />
<ul><li>25g (1/3 cup) shredded coconut</li>
<li>125g cream cheese, at room temperature</li>
<li>80g (1/2 cup) icing sugar mixture</li>
<li>2 tbs unstrained passionfruit pulp</li>
</ul><br />
<span class="Apple-style-span" style="font-weight: bold;">Method</span><br />
<br />
<ul><li>Preheat oven to 180°C. Brush an 11 x 21cm (base measurement) loaf pan with melted butter to lightly grease. Line the base and 2 opposite long sides with non-stick baking paper, allowing it to overhang slightly.</li>
<li>Use an electric beater to beat together the butter and sugar in a large bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition until just combined.</li>
<li>Stir in half the combined flours, and half the cinnamon and ginger until just combined. Stir in buttermilk, remaining combined flours, cinnamon and ginger, and banana until combined. Spoon into prepared pan and smooth the surface.</li>
<li>Bake in preheated oven for 40 minutes or until a skewer inserted into the centre comes out clean. Remove from oven. Set aside in the pan for 5 minutes before turning onto a wire rack for 30 minutes or until cooled completely.</li>
<li>Meanwhile, to make the passionfruit icing, heat a small non-stick frying pan over medium heat. Add the coconut and cook, stirring, for 2 minutes or until toasted. Remove from heat. Use an electric beater to beat together the cream cheese, icing sugar and passionfruit pulp in a large bowl until pale and creamy.</li>
<li>Place the cake on a serving platter. Use a round-bladed knife to spread the icing over the cake. Sprinkle with coconut and cut into slices to serve.</li>
</ul><br />
<b>Notes & tips</b><br />
<br />
<ul><li>This cake will keep in an airtight container out of direct sunlight for up to 3 days.</li>
<li>You'll need 2 passionfruit for this recipe.</li>
</ul>Tonihttp://www.blogger.com/profile/01008817290607182861noreply@blogger.com0tag:blogger.com,1999:blog-7048665076828262070.post-37688027716065179922009-11-04T22:33:00.001+10:002009-11-04T22:34:45.150+10:00Corned Beef Fritters<b><span style="color: #38761d;">Ingredients</span></b><br />
<ul><li>1 cup self-raising flour</li>
<li>1 cup milk</li>
<li>1 egg</li>
<li>Salt</li>
<li>Diced corned beef</li>
<li>Oil</li>
</ul><br />
<span style="font-weight: bold;"><span style="color: #38761d;">Method</span></span><br />
<ul><li>Sift flour into bowl and make a well</li>
<li>Slowly pour in milk and mix</li>
<li>Beat egg - add and mix</li>
<li>Mix until smooth - all lumps removed</li>
<li>Add beef</li>
<li>Add oil to frypan</li>
<li>Pour batter into frypan (pikelet size)</li>
</ul><div style="text-align: center;"><div style="text-align: auto;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqRmj6MJwWP-Z9lSYeW9l2gSBARd_YeWaPOka6PJuKvp5vfz6eEhqpvqSUY89StMZDQzPrZyUYzbT4ExbQfmelcPSZ2zRF1P4lN4HS6B3ylvTgmhQjQeo_EFrg25hggguKC9fEyQ5Yj7Y/s1600-h/DSC00008.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqRmj6MJwWP-Z9lSYeW9l2gSBARd_YeWaPOka6PJuKvp5vfz6eEhqpvqSUY89StMZDQzPrZyUYzbT4ExbQfmelcPSZ2zRF1P4lN4HS6B3ylvTgmhQjQeo_EFrg25hggguKC9fEyQ5Yj7Y/s200/DSC00008.JPG" /></a><br />
</div></div><ul><li>When bubbles have popped, flip over</li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEhMmcQhB8Zyd3oCWONg0BJx75LQItpRX0KHE3UC3oxY555_EpDt6Zbgetm59MjhQBx7ra_ieqMQgqznDAXqSG_4dodSZb_FJWdkyr98Pj8vQ97081ghfqzrhIr78bN4vMblk9rsJwXuM/s1600-h/DSC00010.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEhMmcQhB8Zyd3oCWONg0BJx75LQItpRX0KHE3UC3oxY555_EpDt6Zbgetm59MjhQBx7ra_ieqMQgqznDAXqSG_4dodSZb_FJWdkyr98Pj8vQ97081ghfqzrhIr78bN4vMblk9rsJwXuM/s200/DSC00010.JPG" /></a><br />
</div><ul><li>Cook for 2-3 mins more</li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh01MXdx1QIC9EpguqbTOa-WNmk4JJ4tJFcQPN6zOfXu4z2DTWH8S0a5yRxelBvyOqexDpRFf_6Pj9n75VN2XHNLY_5hXuIbwlbf3-EK3NcaBO_-yhaOv7SD15Vz2q0y7tvFPFZ-Uky01A/s1600-h/DSC00011.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh01MXdx1QIC9EpguqbTOa-WNmk4JJ4tJFcQPN6zOfXu4z2DTWH8S0a5yRxelBvyOqexDpRFf_6Pj9n75VN2XHNLY_5hXuIbwlbf3-EK3NcaBO_-yhaOv7SD15Vz2q0y7tvFPFZ-Uky01A/s200/DSC00011.JPG" /></a><br />
</div><div><ul><li><span style="font-family: inherit;">Remove from frypan and drain on paper towel</span></li>
<li><span style="font-family: inherit;">Serve warm</span></li>
</ul></div><div><span style="font-family: Arial;"><br />
</span><br />
</div>Tonihttp://www.blogger.com/profile/01008817290607182861noreply@blogger.com2tag:blogger.com,1999:blog-7048665076828262070.post-44539435870986981762009-11-03T10:36:00.005+10:002009-11-04T22:59:26.202+10:00What's in season - November<div style="text-align: center;"><div style="text-align: center;"><span style="font-family: inherit;">From <span style="color: #0b5394;"><b>blueberries</b></span> to <span style="color: #38761d;"><b>zucchini</b></span>, find out which <span style="color: #cc0000;">fruit</span> and <span style="color: #38761d;">vegetables</span> are at their very best and cheapest in November:</span><br />
</div></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="http://www.taste.com.au/images/articles/untitled-107190930.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="Carambola" border="0" height="212" src="http://www.taste.com.au/images/articles/untitled-107190930.jpg" width="320" /></a><br />
</div><div style="text-align: center;"><span style="color: #cc0000; font-weight: bold;">Fruit</span><br />
</div></div><div style="text-align: center;"><div style="text-align: center;"><span style="font-family: inherit;">Bananas</span><br />
</div><div style="text-align: center;">Blueberries<br />
</div></div><div style="text-align: center;"><div style="text-align: center;"><span style="font-family: inherit;"><b>Carambola/starfruit</b></span><br />
</div><div style="text-align: center;"><span style="font-family: inherit;">Cherries</span><br />
</div></div><div style="text-align: center;"><div style="text-align: center;"><span style="font-family: inherit;">Grapefruit</span><br />
</div></div><div style="text-align: center;"><div style="text-align: center;"><span style="font-family: inherit;">Honeydew melons</span><br />
</div></div><div style="text-align: center;"><div style="text-align: center;"><span style="font-family: inherit;">Lychees</span><br />
</div></div><div style="text-align: center;"><div style="text-align: center;"><span style="font-family: inherit;">Mangoes</span><br />
</div></div><div style="text-align: center;"><div style="text-align: center;"><span style="font-family: inherit;">Rockmelon/cantaloupe</span><br />
</div></div><div style="text-align: center;"><div style="text-align: center;"><span style="font-family: inherit;">Watermelon</span><br />
</div></div><div style="text-align: center;"><div style="text-align: center;"><span style="font-family: inherit;">Oranges</span><br />
</div></div><div style="text-align: center;"><div style="text-align: center;"><span style="font-family: inherit;">Red papaya</span><br />
</div></div><div style="text-align: center;"><div style="text-align: center;"><span style="font-family: inherit;">Passionfruit</span><br />
</div></div><div style="text-align: center;"><div style="text-align: center;"><span style="font-family: inherit;">Pineapple</span><br />
</div></div><div style="text-align: center;"><div style="text-align: center;"><span style="font-family: inherit;">Strawberries</span><br />
</div></div><div style="text-align: center;"><div style="text-align: center;"><br />
</div><div style="text-align: center;"><img alt="Silver beet" height="212" src="http://www.taste.com.au/images/articles/untitled05211228.jpg" width="320" /><br />
</div></div><div style="text-align: center;"><div style="text-align: center;"><span style="color: #38761d; font-weight: bold;">Vegetables</span><br />
</div></div><div style="text-align: center;"><div style="text-align: center;"><span style="font-family: inherit;">Artichokes</span><br />
</div></div><div style="text-align: center;"><div style="text-align: center;"><span style="font-family: inherit;">Asparagus</span><br />
</div></div><div style="text-align: center;"><div style="text-align: center;"><span style="font-family: inherit;">Chinese greens</span><br />
</div></div><div style="text-align: center;"><div style="text-align: center;"><span style="font-family: inherit;">Gai lan (Chinese broccoli)</span><br />
</div></div><div style="text-align: center;"><div style="text-align: center;"><span style="font-family: inherit;">Green beans</span><br />
</div></div><div style="text-align: center;"><div style="text-align: center;"><span style="font-family: inherit;">Cucumber</span><br />
</div></div><div style="text-align: center;"><div style="text-align: center;"><span style="font-family: inherit;">Chillies</span><br />
</div></div><div style="text-align: center;"><div style="text-align: center;"><span style="font-family: inherit;">Hass avocado</span><br />
</div></div><div style="text-align: center;"><div style="text-align: center;"><span style="font-family: inherit;">Lettuce</span><br />
</div></div><div style="text-align: center;"><div style="text-align: center;"><span style="font-family: inherit;">Spring onions/green shallots</span><br />
</div></div><div style="text-align: center;"><div style="text-align: center;"><span style="font-family: inherit;">Peas</span><br />
</div></div><div style="text-align: center;"><div style="text-align: center;"><span style="font-family: inherit;">Potatoes</span><br />
</div></div><div style="text-align: center;"><div style="text-align: center;"><span style="font-family: inherit;"><b>Silverbeet</b></span><br />
</div></div><div style="text-align: center;"><div style="text-align: center;"><span style="font-family: inherit;">Snow peas</span><br />
</div></div><div style="text-align: center;"><div style="text-align: center;"><span style="font-family: inherit;">Spinach</span><br />
</div></div><div style="text-align: center;"><div style="text-align: center;"><span style="font-family: inherit;">Sugar snap peas</span><br />
</div></div><div style="text-align: center;"><div style="text-align: center;"><span style="font-family: inherit;">Sweet corn</span><br />
</div></div><div style="text-align: center;"><div style="text-align: center;"><span style="font-family: inherit;">Zucchini</span><br />
</div></div><div style="text-align: center;"><div style="text-align: center;"><span style="font-family: inherit;"><br />
</span><br />
</div></div><div style="text-align: center;"><div style="text-align: center;"><span style="font-family: inherit;">Source - Taste.com.au</span><br />
</div></div>Tonihttp://www.blogger.com/profile/01008817290607182861noreply@blogger.com0tag:blogger.com,1999:blog-7048665076828262070.post-46256850926250553072009-10-30T15:21:00.001+10:002009-10-30T15:23:19.866+10:00Prawns, Scallops, Cream<span class="Apple-style-span" style="font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 12px; "><span class="path" style="font-family: Arial, Helvetica, sans-serif; color: rgb(153, 153, 153); font-size: 25px; display: inline; letter-spacing: -0.02em; ">Ingredients</span> <span class="big_toggle_no_float" id="ingredients_slide_div" onclick="shrinkBody('ingredients_slide');" style="cursor: pointer; position: relative; top: 2px; "><img src="http://www.grouprecipes.com/images/bullet_arrow_up.gif" alt="" class="recipe_header_min" style="position: relative; top: -5px; " /></span><div id="ingredients_slide"><div><ul class="recipe_ul" id="ingredients"><div><li style="margin-bottom: 5px; list-style-type: disc; color: rgb(145, 207, 104); "><span style="color: rgb(17, 17, 17); ">1 lb. Prawns, shelled and deveined</span></li><li style="margin-bottom: 5px; list-style-type: disc; color: rgb(145, 207, 104); "><span style="color: rgb(17, 17, 17); ">4 oz. Scallops, cleaned</span></li><li style="margin-bottom: 5px; list-style-type: disc; color: rgb(145, 207, 104); "><span style="color: rgb(17, 17, 17); ">2 oz. Butter</span></li><li style="margin-bottom: 5px; list-style-type: disc; color: rgb(145, 207, 104); "><span style="color: rgb(17, 17, 17); ">2 cloves garlic</span></li><li style="margin-bottom: 5px; list-style-type: disc; color: rgb(145, 207, 104); "><span style="color: rgb(17, 17, 17); ">½ cup dry white wine</span></li><li style="margin-bottom: 5px; list-style-type: disc; color: rgb(145, 207, 104); "><span style="color: rgb(17, 17, 17); ">1 cup cream</span></li><li style="margin-bottom: 5px; list-style-type: disc; color: rgb(145, 207, 104); "><span style="color: rgb(17, 17, 17); ">1/4 cup water</span></li><li style="margin-bottom: 5px; list-style-type: disc; color: rgb(145, 207, 104); "><span style="color: rgb(17, 17, 17); ">1 tbsp. Corn starch</span></li><li style="margin-bottom: 5px; list-style-type: disc; color: rgb(145, 207, 104); "><span style="color: rgb(17, 17, 17); ">1 tsp. Lemon juice</span></li><li style="margin-bottom: 5px; list-style-type: disc; color: rgb(145, 207, 104); "><span style="color: rgb(17, 17, 17); ">1 tbsp. Chopped parsley</span></li><li style="margin-bottom: 5px; list-style-type: disc; color: rgb(145, 207, 104); "><span style="color: rgb(17, 17, 17); ">3 shallots</span></li><li style="margin-bottom: 5px; list-style-type: disc; color: rgb(145, 207, 104); "><span style="color: rgb(17, 17, 17); ">salt and pepper</span></li></div></ul></div></div><br /><span class="path" style="font-family: Arial, Helvetica, sans-serif; color: rgb(153, 153, 153); font-size: 25px; display: inline; letter-spacing: -0.02em; ">Directions</span> <span class="big_toggle_no_float" id="directions_slide_div" onclick="shrinkBody('directions_slide');" style="cursor: pointer; position: relative; top: 2px; "><img src="http://www.grouprecipes.com/images/bullet_arrow_up.gif" alt="" class="recipe_header_min" style="position: relative; top: -5px; " /></span><div id="directions_slide"><div><ol class="directions" id="directions"><div><li style="color: rgb(153, 153, 153); margin-bottom: 5px; "><span style="color: rgb(17, 17, 17); ">Melt butter in pan, add crushed garlic and cook 1minute. </span></li><li style="color: rgb(153, 153, 153); margin-bottom: 5px; "><span style="color: rgb(17, 17, 17); ">Add wine and cream and bring to boil, boil rapidly 3 to 4 minutes.</span></li><li style="color: rgb(153, 153, 153); margin-bottom: 5px; "><span style="color: rgb(17, 17, 17); "> Combine water and corn starch, pour into cream mixture, stir until mixture boils. </span></li><li style="color: rgb(153, 153, 153); margin-bottom: 5px; "><span style="color: rgb(17, 17, 17); ">Add lemon juice, salt and pepper. </span></li><li style="color: rgb(153, 153, 153); margin-bottom: 5px; "><span style="color: rgb(17, 17, 17); ">Add seafood to sauce and cook 2 minutes, stir in parsley and chopped shallots.</span></li></div></ol><div><span class="Apple-style-span" style="color:#111111;"><br /></span></div><div><span class="Apple-style-span" style="color:#111111;">I intend to make this very soon (and ask a friend to enjoy it with me). Will post photos when I have them :)</span></div></div></div></span>Tonihttp://www.blogger.com/profile/01008817290607182861noreply@blogger.com0tag:blogger.com,1999:blog-7048665076828262070.post-33804310945815275842009-08-29T23:17:00.003+10:002009-08-29T23:23:43.200+10:00Cupcakes<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVfb48Tn7owY3dYNqR3reJLmlGZljdPcaBzJOidJ-0ReQNbYaGXZUDkncRj0uww5h4v6dVk1MkfyChSOuOtgNholYnGUgGaEcJZTkUigQLuqfZf8qhYb4mjF9_IqEt65LdeHePluZ0exY/s1600-h/IMG_3132.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVfb48Tn7owY3dYNqR3reJLmlGZljdPcaBzJOidJ-0ReQNbYaGXZUDkncRj0uww5h4v6dVk1MkfyChSOuOtgNholYnGUgGaEcJZTkUigQLuqfZf8qhYb4mjF9_IqEt65LdeHePluZ0exY/s320/IMG_3132.JPG" alt="" id="BLOGGER_PHOTO_ID_5375374779200076946" border="0" /></a><br /><div style="text-align: center;">I love them!<br /><br />So easy to make and great for birthdays.<br /><br />More hygenic to eat than a big cake so makes it great to take to kindy and share with other kids.<br /><br />Just a basic recipe with one majorly requested ingredient .....<br /><br />Yellow Colouring!<br /><br />Yep, they all had to be yellow with chocolate icing and sprinkles.<br /><br />Gotta love a boy who knows what he wants!<br /><br />They tasted great too :D<br /></div>Tonihttp://www.blogger.com/profile/01008817290607182861noreply@blogger.com1tag:blogger.com,1999:blog-7048665076828262070.post-64520334820382376752009-07-30T01:02:00.003+10:002009-07-30T01:21:11.412+10:005 Minute Chocolate Mug Cake<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://rlv.zcache.com/chocolate_cake_in_a_mug_recipe_2_magnet-p1479139492043740733s01_400.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 419px; height: 419px;" src="http://rlv.zcache.com/chocolate_cake_in_a_mug_recipe_2_magnet-p1479139492043740733s01_400.jpg" alt="" border="0" /></a><span style="font-weight: bold;">Ingredients</span><br /></div><div style="text-align: center;">4 tablespoons flour<br />4 tablespoons sugar<br />2 tablespoons cocoa<br />1 egg<br />3 tablespoons milk<br />3 tablespoons oil<br />3 tablespoons chocolate chips (optional)<br />A small splash of vanilla extract<br />1 large coffee mug<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i19.ebayimg.com/07/i/001/2c/4d/8e41_1.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 331px; height: 282px;" src="http://i19.ebayimg.com/07/i/001/2c/4d/8e41_1.JPG" alt="" border="0" /></a><span style="font-weight: bold;">Method</span><br />Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly.<br />Pour in the milk and oil and mix well.<br />Add the chocolate chips (if using) and vanilla extract, and mix again.<br />Put your mug in the microwave and cook for 3 minutes at 1000 watts.<br />The cake will rise over the top of the mug, but don't be alarmed!<br />Allow to cool a little, and tip out onto a plate if desired.<br /><br />EAT! (this can serve 2 if you want to feel slightly more virtuous). <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://blog.vault9.net/wp-content/uploads/2008/11/cake-in-a-cup-intro.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 449px; height: 449px;" src="http://blog.vault9.net/wp-content/uploads/2008/11/cake-in-a-cup-intro.jpg" alt="" border="0" /></a><br /><span style="font-weight: bold; color: rgb(153, 0, 0);font-size:180%;" >And why is this the most dangerous cake recipe in the world ?<br /><br />Because now we are all only 5 minutes away from chocolate cake at any time of the day or night!</span></div>Tonihttp://www.blogger.com/profile/01008817290607182861noreply@blogger.com0tag:blogger.com,1999:blog-7048665076828262070.post-11589057857170150122009-07-30T00:51:00.002+10:002009-07-30T00:58:09.442+10:00Banana Cake<span style="font-weight: bold;">Ingredients</span><br /><br />6 tablespoons butter<br />3/4 cup sugar<br />2 eggs<br />3 medium bananas<br />2 cups self-raising flour<br />pinch salt<br />1/2 teaspoon bicarb soda<br />2 tablespoons milk<br /><br /><span style="font-weight: bold;">Method </span><br /><br />Cream butter and sugar.<br />Add beaten eggs. Beat well.<br />Peel and mash bananas. Add to creamed mixture and mix well<br />Sift flour, salt and soda together.<br />Fold in dry ingredients alternately with milk to form a soft dough.<br />Spoon mixture evenly into two greased and lined 18 cm sandwich tins.<br />Bake in a moderate oven for 25 to 30 minutes.<br />Cool on a rack.<br /><br />When cold, sprinkle top with icing sugar. <div id="TixyyLink" style="border: medium none ; overflow: hidden; color: rgb(0, 0, 0); background-color: transparent; text-align: left; text-decoration: none;"><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.nibblous.com/contentimages/recipes/banana_cake.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 343px;" src="http://www.nibblous.com/contentimages/recipes/banana_cake.JPG" alt="" border="0" /></a><br /><br />Read more: <a href="http://www.aussiecooking.com.au/cook/recipes/526/Banana%20Cake/#ixzz0Mezk61Ci">http://www.aussiecooking.com.au/cook/recipes/526/Banana%20Cake/#ixzz0Mezk61Ci</a><br /></div>Tonihttp://www.blogger.com/profile/01008817290607182861noreply@blogger.com0tag:blogger.com,1999:blog-7048665076828262070.post-74800490353105031702009-07-29T18:32:00.004+10:002009-07-29T18:45:42.487+10:00Basketti<div style="text-align: center;">I'm so glad my boys like my cooking.<br /><br />Tonight was supposed to be Shepherd's Pie but it turned into <a href="http://toni-lets-eat.blogspot.com/2009/03/spaghetti-bolognese.html">Spaghetti</a> or as my boys call it -<br /><span style="font-size:130%;"><span style="color: rgb(153, 0, 0);">"Basketti"</span></span>.<br /><br />Such a quick and easy meal and they all ask for 2nds and 3rds.<br /><br />I'm told that it is even better than the canned stuff hahahaha<br /><br />It would want to be.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8gEYjCuT0fIUqF_kfWPKfniq3aeK1u7cKqwjc4FbntXofRWsJEOcFkpoY8Dk2bgV5Xm_iafNGCBl8rmyIharfmVkNfAPznyt0ukcAu0IBcF7gxRWX-1mYaXwrToCqTZSTMYUfPFf6hyphenhyphenQ/s320/spaghetti+bolognese.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 319px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8gEYjCuT0fIUqF_kfWPKfniq3aeK1u7cKqwjc4FbntXofRWsJEOcFkpoY8Dk2bgV5Xm_iafNGCBl8rmyIharfmVkNfAPznyt0ukcAu0IBcF7gxRWX-1mYaXwrToCqTZSTMYUfPFf6hyphenhyphenQ/s320/spaghetti+bolognese.jpg" alt="" border="0" /></a><br /><br /></div>Tonihttp://www.blogger.com/profile/01008817290607182861noreply@blogger.com0