tag:blogger.com,1999:blog-85274391502290242662024-03-06T12:49:41.844+10:30HomemadeElisehttp://www.blogger.com/profile/08854720602862612660noreply@blogger.comBlogger56125tag:blogger.com,1999:blog-8527439150229024266.post-50963835352592254372012-08-31T23:00:00.000+09:302012-09-01T00:50:33.003+09:30Dondurma Maraş<br />
<div style="text-align: center;">
Chewy Turkish Ice Cream<br />
<br /></div>
<div style="text-align: center;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjQel_zTHi0DUIrzvZb62d5G9QsxKi1XXBzBTYqB3Ay0v_1ZfANw5BAAQIJRyirvOgQD8H4MXFCi3RMhSFOEIdsvjvEIE-B88caKVveWiYbB64FbxBAZM11rJZaULGB2b8fpc2OxsONqPv/s1600/IMG_2810.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjQel_zTHi0DUIrzvZb62d5G9QsxKi1XXBzBTYqB3Ay0v_1ZfANw5BAAQIJRyirvOgQD8H4MXFCi3RMhSFOEIdsvjvEIE-B88caKVveWiYbB64FbxBAZM11rJZaULGB2b8fpc2OxsONqPv/s400/IMG_2810.JPG" width="300" /></a></div>
<br />
This month I am excited to be taking part in my first blog event. The theme is <a href="http://www.ziziadventures.com/2012/08/monthly-mingle-streetfood.html#comment-form" target="_blank">Street Food </a> and it is being hosted by Zita of Zizi's Adventures. It's part of the <a href="http://www.whatsforlunchhoney.net/2006/04/my-monthly-mingle.html" target="_blank">Monthly Mingle</a> event created by Meeta from <a href="http://www.whatsforlunchhoney.net/" target="_blank">What's For Lunch Honey?</a><br />
<br /></div>
<div style="text-align: right;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN-O_LOsxohn7zrKEc_Arw5duZSXGH2aePbms7NKhBbjGpMZCFIcRnDVTyl0b9q_UhO_biJwJfNTdJA9mDvd_fCPT6TEs8bQHt9IVF8I_WC0uLznGYFoOzXYw0MmwlgmQwfBzJeS1RJe-J/s1600/MonthlyMingleBanner+August2012.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN-O_LOsxohn7zrKEc_Arw5duZSXGH2aePbms7NKhBbjGpMZCFIcRnDVTyl0b9q_UhO_biJwJfNTdJA9mDvd_fCPT6TEs8bQHt9IVF8I_WC0uLznGYFoOzXYw0MmwlgmQwfBzJeS1RJe-J/s320/MonthlyMingleBanner+August2012.JPG" width="320" /></a></div>
<div style="text-align: left;">
<br />
What a great theme to get started on. Turkey has some great street food and as it's the only country I've been to I thought I would make this delicious ice cream. Dondurma means ice cream or literally 'freezing' and Maraş is the town where this famous ice cream originates.<br />
<br />
I found three published recipes for Dondurma Maraş from Tessa Kiros, Greg Malouf and Ghillie Başan and they more or less the same. More milk than cream because it is already such a thick ice cream. A grain of mastic pounded with a little sugar for that resiny piney taste and chewiness and some sahlab powder for that thick silky texture. <br />
<br />
Sahlab is the ground root of an orchid that grows in Anatolia. It has thickening properties and a delicate flavour comparable to vanilla which is also from a species of orchid. Pure sahlab is impossible to find outside of Turkey and I've been told it's endangered but you can buy a powered version from middle eastern stores. It wont be quite as stretchy but you will still get that unique texture.<br />
<br />
Here's my take on all three recipes. <br />
<br />
<i>Ingredients </i><br />
<br />
900ml of milk<br />
300ml of cream<br />
200g of caster sugar<br />
1 - 2 grains of mastic <br />
3 tablespoons of sahlab<br />
<br />
<i>Method</i><br />
<br />
In a mortar grind the mastic with a little sugar to a dust and add to the sahlab. Heat the milk, cream and sugar in a heavy based saucepan. Add a little of the milk mixture to the dry ingredients and stir so you don't get any lumps then whisk into the heating milk. When the milk reaches the boil simmer for 10 minutes on a low heat stirring regularly. It should be nice and thick by now. Cool in a ice bath and pour into your ice cream maker then freeze in a sealed container. <br />
<br />
<br />
<br />
</div>
</div>
Elisehttp://www.blogger.com/profile/08854720602862612660noreply@blogger.com1tag:blogger.com,1999:blog-8527439150229024266.post-38978423278329083212012-08-12T00:20:00.000+09:302012-09-01T00:47:41.935+09:30My Gingerbread House<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeyuMBVWyGXZrpdxJ6JC7qPXzwLD3iY7PukSpe41u-nRjDsj8JFRb2f5psFIxumtPhMiveFo7gIS12SlDEwlztbJ9F5hLEkAyB5KZDM-G31h-bEtY-CF5x5NDerc7Rb6O3qgqoZp11_BMf/s1600/IMG_1979.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeyuMBVWyGXZrpdxJ6JC7qPXzwLD3iY7PukSpe41u-nRjDsj8JFRb2f5psFIxumtPhMiveFo7gIS12SlDEwlztbJ9F5hLEkAyB5KZDM-G31h-bEtY-CF5x5NDerc7Rb6O3qgqoZp11_BMf/s320/IMG_1979.JPG" width="320" /></a></div>
<br />
This house was so much fun to make and now I've done it I hope I can keep up the tradition every year. I wanted to make something a bit more simple and understated than the usual bright candy covered creations that people make not that there's anything wrong with that but I am so pleased with how my little house turned out. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo8-4kZFG6yWdYUyAy5CxvBSfpX0N7uAdNTKD1jlmRTmdnOqFmYEX46xG7uf_geEHWGGlVX4Lmg4uQ1UusPSzfMVU9t3pJjTkPiupc_1gDb9Tm8snNWLkVNjc4UmCPRJRcvV5GXfKDLYM_/s1600/IMG_1986.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo8-4kZFG6yWdYUyAy5CxvBSfpX0N7uAdNTKD1jlmRTmdnOqFmYEX46xG7uf_geEHWGGlVX4Lmg4uQ1UusPSzfMVU9t3pJjTkPiupc_1gDb9Tm8snNWLkVNjc4UmCPRJRcvV5GXfKDLYM_/s320/IMG_1986.JPG" width="240" /></a></div>
<br />
I made the template with cardboard then traced around it onto rolled gingerbread. Then it was baked and cooled and assembled with royal icing. I also made some window boxes with scraps of leftover gingerbread, very effective and not too fiddly. Toffee windows and a royal icing wreath and flowers, drizzle on some icing snow and a dust of icing sugar. Pine needles shaken of bugs look lovely around the house and I put a little battery pack with a light inside. I got my brother to wire it with a little switch and tucked it under the wall of the house so it can be turned on and off.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUK4DuC_aO8PZboe8qB3YK6mNX9BDwYJamlRnaENqL6gkTSdu69oLlolP0O8y3xYR8jpPm75hHyuAUq88bc9P6L8qbIHJgCaUClLlkczhrkM1B4lQN0RoAoxI-fqKtwB9yPco89K_gIZr_/s1600/IMG_1991.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUK4DuC_aO8PZboe8qB3YK6mNX9BDwYJamlRnaENqL6gkTSdu69oLlolP0O8y3xYR8jpPm75hHyuAUq88bc9P6L8qbIHJgCaUClLlkczhrkM1B4lQN0RoAoxI-fqKtwB9yPco89K_gIZr_/s320/IMG_1991.JPG" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5zo-RwlSfxCR3TCdiya9LzIMb6vgoPm4UQW5JhPGFZJa9PquULebOYWzuuEbpUJie45piYclgPEYrXnOGpr9ymP-L9aqHRvWotWqiWfiaX63HuDJG0PV8wpMj0wQ8AxdN0sH_wRPc7WK1/s1600/IMG_2031.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5zo-RwlSfxCR3TCdiya9LzIMb6vgoPm4UQW5JhPGFZJa9PquULebOYWzuuEbpUJie45piYclgPEYrXnOGpr9ymP-L9aqHRvWotWqiWfiaX63HuDJG0PV8wpMj0wQ8AxdN0sH_wRPc7WK1/s320/IMG_2031.JPG" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIK4Sc3c-e1kRtwTjZRfOFhxu_5xWvtz30sU2s3Ym-ixu5pwsgIaW7BIq-2QWAaE_nxHfDp_XQkETwouX7rRhpRl7o-o1HxSKUIygTqC0PgQYXhyphenhyphenSyHQ8GgVBLBZQ4NNpuah7XGZIkZVAP/s1600/IMG_2048.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIK4Sc3c-e1kRtwTjZRfOFhxu_5xWvtz30sU2s3Ym-ixu5pwsgIaW7BIq-2QWAaE_nxHfDp_XQkETwouX7rRhpRl7o-o1HxSKUIygTqC0PgQYXhyphenhyphenSyHQ8GgVBLBZQ4NNpuah7XGZIkZVAP/s320/IMG_2048.JPG" width="320" /></a></div>
<br />Elisehttp://www.blogger.com/profile/08854720602862612660noreply@blogger.com0tag:blogger.com,1999:blog-8527439150229024266.post-27076118414317847432012-08-10T19:38:00.001+09:302012-10-11T23:56:30.105+10:30Coconut Milk<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQx3fbXieNX3qPL3sVFMrmm_xW296oT6Sd-sdklKO6sMZsA6g1AJCr7KFCKyhyphenhyphenRuMKXoyk0banpAtI9cRa-JractvyR10oLM7K1tYE7IP3NpiiKxxFJplsPyIaQI821rqI-pMvzKNhruZr/s1600/DSCF4912.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5564248481201416018" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQx3fbXieNX3qPL3sVFMrmm_xW296oT6Sd-sdklKO6sMZsA6g1AJCr7KFCKyhyphenhyphenRuMKXoyk0banpAtI9cRa-JractvyR10oLM7K1tYE7IP3NpiiKxxFJplsPyIaQI821rqI-pMvzKNhruZr/s320/DSCF4912.JPG" style="cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
To make fresh coconut milk you need to drain your coconut of juice and break it up into chunks. Then all you need to do is pour on hot (not boiling) water till it's generously covered and blend. Then strain it through muslin or cheese cloth and repeat. From one coconut no matter how much water you add you will get about one cup of cream, which can then be made into oil if you wish. The rest will be the milk which you can make richer or more dilute depending how much water you add. <br />
<br />
<img alt="" border="0" id="BLOGGER_PHOTO_ID_5564244869867923314" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPDk2B1kmKucCtVju_ldCzlCz-xGrJLzD2ol5A_ZC8MENY6TU_hdw7NmddAMbq1Qt0HyWBv4qimhhvb-XOLp-RDUfiA0h8_qj3rUqmaMZH5Mt7ocFHnKV_-KoJKb_U3Y2_zE6uIoSI0rlj/s320/IMG_0411.JPG" style="cursor: pointer; display: block; height: 320px; margin: 0px auto 10px; text-align: center; width: 240px;" /><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXOc1xdyTxow9MV0NFprQHTnpfTSUKkbp6DO-N66c4mSQ4Ef1ynLICgVAqCF1t7ALvG1hy1KFq-SNJTIi0TIRMD1G6iJmW-C7269Ur_3J-tGatuzrvuxhhfScA3z-GGfSudgOMFMTVb6Rj/s1600/IMG_0414.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5564244876904755490" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXOc1xdyTxow9MV0NFprQHTnpfTSUKkbp6DO-N66c4mSQ4Ef1ynLICgVAqCF1t7ALvG1hy1KFq-SNJTIi0TIRMD1G6iJmW-C7269Ur_3J-tGatuzrvuxhhfScA3z-GGfSudgOMFMTVb6Rj/s320/IMG_0414.JPG" style="cursor: pointer; display: block; height: 320px; margin: 0px auto 10px; text-align: center; width: 240px;" /></a><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIg5zpkzf9E6CtTxkUz2axYyHigKq7b2WcVACRqyhhQbxVp-OZsjQaSQ_3q5eH4U2uHNpnfvkugUOKg3UWkkbm-zK4W__NVd6hXtDiO1J5iiH4oIzfDGE-vlnbHEMRqg5DCTu5I9EWHA3A/s1600/IMG_0418.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5564246143873669794" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIg5zpkzf9E6CtTxkUz2axYyHigKq7b2WcVACRqyhhQbxVp-OZsjQaSQ_3q5eH4U2uHNpnfvkugUOKg3UWkkbm-zK4W__NVd6hXtDiO1J5iiH4oIzfDGE-vlnbHEMRqg5DCTu5I9EWHA3A/s320/IMG_0418.JPG" style="cursor: pointer; display: block; height: 320px; margin: 0px auto 10px; text-align: center; width: 240px;" /></a><br />
<img alt="" border="0" id="BLOGGER_PHOTO_ID_5564247238300102290" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYDQBgnJjKBU0Rj82HYdIssEau_DDjvV0cqlrcCPTzp2_eIAW2rNgwK6kj_JsFtT37hl77FBX5g1vNiIoVppGT9PNB5MXRtGm5XTsp7uL-OEWo519tEHyhJIehsExqMAzaLnPP_attP9y9/s320/IMG_0425.JPG" style="cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" />Always pick a mature coconut to make coconut cream, the young ones will not separate in the muslin.<br />
<br />
<img alt="" border="0" id="BLOGGER_PHOTO_ID_5564246166383800818" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj15hTbOaVtUc6l3bAibj7jRCWAU0wMhPt1CiX6U3nxQWCCeHFy4_Jm9hEB6ouYDgPw5CFDBJNmy15RMvKhKVEAVYWOR8kyn5f-2BD2IHBSfnFPR7gcRBgUXd4UkTLvmC64i0pTOrl4Duel/s320/IMG_0429.JPG" style="cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /><br />
<br />Elisehttp://www.blogger.com/profile/08854720602862612660noreply@blogger.com0tag:blogger.com,1999:blog-8527439150229024266.post-30542447866252777972011-01-20T22:31:00.008+10:302011-01-20T22:54:55.998+10:30Christmas Ice Cream Cake<br /> <br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRHRntmdPq7E3ZJk9nQxe22PogydGmv4zp9AFhqoqQQis3Vf1nbvLbp2hugo7A5UYD5gw9pNYGKkbH7_knoAt8yYUZTJ8xrz7IfyLTO5px2SLbG7Ww6vFmn9qUnOvuDffHK8ilNkk65J2d/s1600/IMG_0304.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRHRntmdPq7E3ZJk9nQxe22PogydGmv4zp9AFhqoqQQis3Vf1nbvLbp2hugo7A5UYD5gw9pNYGKkbH7_knoAt8yYUZTJ8xrz7IfyLTO5px2SLbG7Ww6vFmn9qUnOvuDffHK8ilNkk65J2d/s320/IMG_0304.JPG" alt="" id="BLOGGER_PHOTO_ID_5564242954270331826" border="0" /></a><br /><span style="font-style: italic;">Ingredients</span><br /><br />two litres good quality vanilla ice cream<br />glac<span style="visibility: visible;" id="search">é</span> cherries<br />candied peel<br />sultanas<br />currants<br />orange zest<br />heaped teaspoon of cinnamon<br />pinch of cloves<br />pinch of mixed spice<br />tablespoon of rum<br />tablespoon of cointreau<br />200g milk chocolate<br /><br /><span style="font-style: italic;">Method </span><br /><br />Chop 2/3 of the chocolate and set the rest aside for decorating. Stir all the ingredients together and spoon into a bread tin lined with cling wrap. Freeze for at least four hours or overnight. Turn out onto a plate and drizzle with melted chocolate. Serve with berries.<br /><span style="font-style: italic;"><span style="font-style: italic;"></span></span>Elisehttp://www.blogger.com/profile/08854720602862612660noreply@blogger.com0tag:blogger.com,1999:blog-8527439150229024266.post-33388045581947903602011-01-20T22:11:00.003+10:302011-01-20T23:17:16.173+10:30Braised Lamb w Parmesan Polenta and Cumquat Gremolata<br /> <br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHxSey8v6dSwJiWntCeWtsWv54Xwy2YYm06KMdYQ6Acjg79bz0U-QSf12D-kDkx626UDxfmrMlbBGuOyryIOKPhuypbOiwTUdLbzD3KHGFEWDD5ftASqzTuaXQB6p1F1PSuctu2pv9-dKd/s1600/IMG_0408.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHxSey8v6dSwJiWntCeWtsWv54Xwy2YYm06KMdYQ6Acjg79bz0U-QSf12D-kDkx626UDxfmrMlbBGuOyryIOKPhuypbOiwTUdLbzD3KHGFEWDD5ftASqzTuaXQB6p1F1PSuctu2pv9-dKd/s320/IMG_0408.JPG" alt="" id="BLOGGER_PHOTO_ID_5564236554306737298" border="0" /></a><br />My own recipe<br /><br /><span style="font-style: italic;">Ingredients </span><br /><br />carrots, chopped<br />one onion, roughly chopped<br />tomato paste<br />lamb<br />rosemary<br />thyme<br />garlic, unpeeled whole<br />tomatoes, roughly chopped<br />chicken stock<br />white wine<br />olive oil<br />sea salt and black pepper<br /><br />For the Polenta<br /><br />water<br />polenta<br />butter<br />Parmesan<br /><br />For the Gremolata<br /><br />two cumquats, peel finely chopped, juice squeezed<br />squeeze of orange juice<br />small garlic clove, finely chopped<br />flat leaf parsley, finely chopped<br />olive oil<br /><br /><span style="font-style: italic;">Method</span><br /><br />Salt and pepper the lamb and fry until browned. Heat olive oil and fry carrots and onion for 10 minutes then add tomato paste and cook for a couple more minutes. Add the lamb to the carrot mix and deglaze the pan with the wine and pour in with the carrots. Add all the other ingredients, top with water and simmer until the meat is falling off the bone.<br /><br />Put water and polenta in a saucepan and stir until thick and cooked then add a knob of butter and some finely grated Parmesan.<br /><br />Add all the gremolata ingredients together and stir well.Elisehttp://www.blogger.com/profile/08854720602862612660noreply@blogger.com1tag:blogger.com,1999:blog-8527439150229024266.post-8321051494137466982011-01-02T16:58:00.000+10:302012-09-29T18:38:26.289+09:30Food Goals 2011<div style="text-align: center;">
<span style="font-size: 100%;"><br />My food goals for this year</span></div>
<br />
<br />
1. Learn about and cook food from:<br />
- Sri Lanka<br />
- Sou<span style="color: #666666;">thern USA <span style="color: #38761d; font-size: x-small;">Fried Chicken</span></span><br />
- Ethiopia <span style="color: #38761d; font-size: x-small;">Doro Wat</span><br />
<br />
2. Learn to make:<br />
- Kedgeree <span style="color: #38761d; font-size: x-small;">Complete</span><br />
- Tapas <span style="color: #38761d; font-size: x-small;">Complete</span><br />
- Popcorn crocodile<br />
- Preserves<br />
- Tamales<br />
<br />
3. Buy these books<br />
- The Perfect Scoop by David Lebovitz <span style="color: #38761d; font-size: x-small;">Complete </span><br />
- The Cooks Companion by Stephanie Alexander<br />
<br />
4. Cook with these ingredients<br />
- Goroka - a Sri Lankan tart orange fruit used for souring<br />
- Black lime<br />
- Quinoa - I've had this in my cupboard for ages but haven't got around to making something with it yet<br />
- Jamaica flower tea<br />
<br />
5. Jump on the bandwagon and make macarons like every other blogger in cyberspace.<br />
<br />
6. Blog about my favourite cocktails and put lots of photos up.<br />
<br />
7. Make more cakes. Baking has never really been my thing and I've had a few baking disasters but this year I plan to bake cookies and cupcakes and lots of cutesy baked goods.<br />
<br />
8. Make an over the top gingerbread house. <a href="http://homemadebyelise.blogspot.com.au/2012/08/my-gingerbread-house.html"><span style="color: #38761d; font-size: x-small;">Complete</span></a><br />
<br />
<br />
I really will eat just about anything but over time there are foods that come and go as my favourites. The only food I've never been a big fan of is mushrooms. I will eat them but I haven't got past the smell of mum cooking mushrooms when I was a child. I don't know what she did to them but they really stank.<br />
<br />
Some of the foods I'm loving at the moment are:<br />
<br />
Coconut<br />
Kangaroo<br />
Mint<br />
White bread - I usually prefer dark, heavy breads like rye but lately I've really gone onto soft white Turkish breads and crusty French loaves<br />
<br />
Some of the foods that have faded into the background:<br />
<br />
Lamb - my all time favourite meat but it's time for a change<br />
Asian food - I really love Asian cuisine, Thai being one of my all time favourites along with Mexican and Moroccan but after ending up in hospital with a stomach flu after eating Japanese (not necessarily related) and a bad reaction to MSG after eating in a Chinese restaurant my poor tummy needs a break.Elisehttp://www.blogger.com/profile/08854720602862612660noreply@blogger.com0tag:blogger.com,1999:blog-8527439150229024266.post-77978333451757423912011-01-01T22:53:00.008+10:302011-01-08T01:25:43.710+10:30Pan Roasted Venison w Creamy Baked Potato and Celeriac<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhd7Rx8ApOe34rwekx2g0RN6npoIbtaYWptFaXG_GbwNDccyImOG-24sbdJ-tPvArVwog39QlSR5ng7ius7pi-2PtAfSfmXQCecgSNGlGCmsJl7bpC7kt0HlqAkC9YhCK2HD683qNUJ31T/s1600/DSCF6335.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhd7Rx8ApOe34rwekx2g0RN6npoIbtaYWptFaXG_GbwNDccyImOG-24sbdJ-tPvArVwog39QlSR5ng7ius7pi-2PtAfSfmXQCecgSNGlGCmsJl7bpC7kt0HlqAkC9YhCK2HD683qNUJ31T/s320/DSCF6335.JPG" alt="" id="BLOGGER_PHOTO_ID_5557193062347079218" border="0" /></a><br />From '<a href="http://www.jamieoliver.com/jme/books/info/jamie-at-home/100006.html">Jamie at Home</a>' by Jamie Oliver<br /><br /><span style="font-style: italic;">Ingredients</span><br /><br />50g butter, melted plus extra<br />1kg potatoes, peeled and sliced<br />1 celeriac; peeled, halved and sliced<br />sea salt and fresh cracked black pepper<br />500ml thick cream<br />1 clove garlic, peeled and finely chopped<br />1/2 small bunch of fresh sage, roughly chopped<br />100g freshly grated Parmesan cheese<br />10 juniper berries, crushed and chopped<br />3 sprigs fresh rosemary, leaves picked and chopped<br />1kg venison loin in one piece, trimmed<br />olive oil<br />1 bulb of garlic, unpeeled and smashed, papery skin removed<br />a wineglass of good quality red wine, like Pinot Noir<br /><br /><span style="font-style: italic;">Method</span><br /><br />Preheat oven to 180<span style="visibility: visible;" id="main"><span style="visibility: visible;" id="search">°</span></span> and butter a large baking dish. Place the sliced potato and celeriac in a pan, cover with water and bring to the boil. Simmer for five minutes, drain and steam for a minute or two. Place in the dish with the cream, chopped garlic, sage, half the Parmesan and salt and pepper. Sprinkle with the remaining Parmesan, cover with foil and cook in the oven for 35 - 40 minutes.<br /><br />Rub the venison all over with olive oil then rub in the juniper berries, rosemary and salt and pepper. Heat an oven proof pan on a high heat and add some olive oil. Sear the venison for a couple of minutes on all sides, then add the garlic and a splash of water to cool the pan down and place in the oven - 8 minutes for medium.<br /><br />Uncover the potato and celeriac and cook for another 10 - 15 minutes.<br /><br />Rest the venison on a plate covered loosely with foil. Squash the garlic out of the skins and discard the skins. Place back on the heat and pour in the red wine and the butter, season and serve.Elisehttp://www.blogger.com/profile/08854720602862612660noreply@blogger.com0tag:blogger.com,1999:blog-8527439150229024266.post-76409676502096778032010-12-09T03:10:00.002+10:302010-12-10T00:34:32.262+10:30Tortillas<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6eOLnO90rk4K4XNNh6AABVivpCMjy5COGOwF8D63f9nej3JzVdTIXVRy1tfg1pFZk1jUt5EvF3KFLuhwhsAPX56kW16WCCr_rhavdtKJhyZyvpcXYv6O7EYYDvE2SfFMZakwNdmlxzde1/s1600/DSCF5387.JPG"><br /></a><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR3nKfSFgvEBovhrUJdwcZhDJ-rJK6g_hLO_fBINSkhyphenhyphenRGZGIEpQRNjJpvoct4ioRoYPxslBCERKGMbNNojhl-zoVHNnisuzj8yBLUngYdNyVKZ02Ajdz74VhNrXQl0A5vbf3t4B0rTqk2/s1600/DSCF5384.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR3nKfSFgvEBovhrUJdwcZhDJ-rJK6g_hLO_fBINSkhyphenhyphenRGZGIEpQRNjJpvoct4ioRoYPxslBCERKGMbNNojhl-zoVHNnisuzj8yBLUngYdNyVKZ02Ajdz74VhNrXQl0A5vbf3t4B0rTqk2/s320/DSCF5384.JPG" alt="" id="BLOGGER_PHOTO_ID_5548312052968914226" border="0" /></a><span style="font-size:85%;">Masa flour is available from <a href="http://chilemojo.com.au/">Chile Mojo</a></span><br /></div><br />I have been messing around with homemade tortillas for a few years now. There is a lot of confusion as to what ingredients are used to make an authentic tortilla. But after much research its all fairly simple.<br /><br />Corn flour is the starch of the corn and it is not used to make tortillas.<br />Corn meal is Polenta and is also not used to make tortillas.<br />To make authentic tortillas you need Masa Harina flour. Masa is corn meal that has been treated with lime (not the fruit, the mineral - calcium hydroxide). This is how people in Central America have been making it for centuries. The lime adds calcium to the dough and makes the niacin in the corn nutritionally available (ever heard of pellagra?) as corn is not a very high nutrient food without this treatment. It is also what gives the tortillas their lovely, distinct flavour and aroma.<br /><br />I think its amazing how ancient peoples knew these little tricks, I mean who ever thought of putting calcium hydroxide in food? Or adding pine needles to tea to prevent/cure scurvy? So when tens of thousands across southern USA were dying of pellagra from their corn diet, people south of the border using the same base ingredient were healthy and nourished.<br />I think Thomas Edison was absolutely right in saying 'The doctor of the future will give no medication, but will interest his patients in the care of the human frame, diet and in the cause and prevention of disease'. Maybe one day it will be true.<br /><br />You cannot substitute corn meal for masa because it will fall apart when cooking and it will not make a nice soft tortilla.<br /><br />To make the tortillas use a dab of oil but traditionally a dab of lard would be used along with a pinch of salt and warm water. They are the only ingredients so its all very simple.<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6eOLnO90rk4K4XNNh6AABVivpCMjy5COGOwF8D63f9nej3JzVdTIXVRy1tfg1pFZk1jUt5EvF3KFLuhwhsAPX56kW16WCCr_rhavdtKJhyZyvpcXYv6O7EYYDvE2SfFMZakwNdmlxzde1/s1600/DSCF5387.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6eOLnO90rk4K4XNNh6AABVivpCMjy5COGOwF8D63f9nej3JzVdTIXVRy1tfg1pFZk1jUt5EvF3KFLuhwhsAPX56kW16WCCr_rhavdtKJhyZyvpcXYv6O7EYYDvE2SfFMZakwNdmlxzde1/s320/DSCF5387.JPG" alt="" id="BLOGGER_PHOTO_ID_5548313600155426594" border="0" /></a>Make your dough by mixing masa with warm water, a dab of oil or lard and salt. Wrap in cling wrap and rest for about an hour.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxHzd7HyibVBpkoBpCGj5sp4dQh5W3nuNooe55fduI3F1mI4wEdpYVDMZUtXHR-Zvk9lPLF2ZASy7vTle-BjnUO9OtS7OfB54TR-xOSdAJBborV346pJBiZ4nwuHrk7bCqCrBWxehpzsoX/s1600/DSCF5496.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxHzd7HyibVBpkoBpCGj5sp4dQh5W3nuNooe55fduI3F1mI4wEdpYVDMZUtXHR-Zvk9lPLF2ZASy7vTle-BjnUO9OtS7OfB54TR-xOSdAJBborV346pJBiZ4nwuHrk7bCqCrBWxehpzsoX/s320/DSCF5496.JPG" alt="" id="BLOGGER_PHOTO_ID_5548313627135480802" border="0" /></a>Roll the dough out or press in a tortilla press.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl8619jEL7aVP8c4dAc5F3BOPkRp94n23LIfIDzR1FhLDHgllp3xT3KhjY-sPn5aLWD1BIQo7dz-5BI26Ra1j3_0qavdaGva_ptZhG8ngyDaddcGtllbktbvMhW1k1K7UnncuCrg7XTTn6/s1600/DSCF6143.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl8619jEL7aVP8c4dAc5F3BOPkRp94n23LIfIDzR1FhLDHgllp3xT3KhjY-sPn5aLWD1BIQo7dz-5BI26Ra1j3_0qavdaGva_ptZhG8ngyDaddcGtllbktbvMhW1k1K7UnncuCrg7XTTn6/s320/DSCF6143.JPG" alt="" id="BLOGGER_PHOTO_ID_5548313612759067442" border="0" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6zEMIvqvNw-amjafKDx4-VmjreJ4rRbIsZsfZOIBla6I-UdPYASk-QDhljvTXMC_hKs1OXLWo9Eece7xNIUaQ2IYD6-0YzRoK4O8PzjnVsHZPam_c33IEbtcjzwhQI31XNtoALh8lijr7/s1600/DSCF6144.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6zEMIvqvNw-amjafKDx4-VmjreJ4rRbIsZsfZOIBla6I-UdPYASk-QDhljvTXMC_hKs1OXLWo9Eece7xNIUaQ2IYD6-0YzRoK4O8PzjnVsHZPam_c33IEbtcjzwhQI31XNtoALh8lijr7/s320/DSCF6144.JPG" alt="" id="BLOGGER_PHOTO_ID_5548313634363052914" border="0" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA90UCSAj0g0-9kGrDMZNhgC3yuXGZkuBS4XEgY1H6NsM1D4OkaMCCr7dVvaGS6Xn_15hK10IviTGn5g8GeWyG2dkORi5gkD8BI-WobSjwiiDNwk3s3kUa-hlKTaV7cy9xgMqTrMba5T83/s1600/DSCF6148.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA90UCSAj0g0-9kGrDMZNhgC3yuXGZkuBS4XEgY1H6NsM1D4OkaMCCr7dVvaGS6Xn_15hK10IviTGn5g8GeWyG2dkORi5gkD8BI-WobSjwiiDNwk3s3kUa-hlKTaV7cy9xgMqTrMba5T83/s320/DSCF6148.JPG" alt="" id="BLOGGER_PHOTO_ID_5548313641460065794" border="0" /></a>Cook in a hot, dry pan turning twice until it puffs up, just a minute or two. They should be nice and soft still so you can roll them up.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNfzTgi4EuBJ4xgEtRHZ0LhOtZm7xwp3NyomhbOlxKSh0fGQM2BgC7xZrrYcXrBe9DJRdo4-tShMB0EAT98hIUavCQ6bYtJARAQTUU1AKStNQro44bq8X94Yx_zG32OQhvSKfCjCm8B2pn/s1600/DSCF6159.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNfzTgi4EuBJ4xgEtRHZ0LhOtZm7xwp3NyomhbOlxKSh0fGQM2BgC7xZrrYcXrBe9DJRdo4-tShMB0EAT98hIUavCQ6bYtJARAQTUU1AKStNQro44bq8X94Yx_zG32OQhvSKfCjCm8B2pn/s320/DSCF6159.JPG" alt="" id="BLOGGER_PHOTO_ID_5548315975596818034" border="0" /></a>Elisehttp://www.blogger.com/profile/08854720602862612660noreply@blogger.com0tag:blogger.com,1999:blog-8527439150229024266.post-48682885598514144522010-12-08T22:30:00.005+10:302010-12-08T23:05:13.738+10:30Oysters Kilpatrick<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCTkrLDP1jaKId68bxu3myBwhDLY0KPKxYJlhYVCEHk2sUIaM50rUrNvp_w6tg0Ou2YcuOaXH9gT_JiOWNPaf-c2DiUO1H6HcmcsgaBnA4ZP5c2Gtzw96C71sy-qyU1oeK2TcyCjlqKc7S/s1600/Image1.jpg"><br /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbyPPRnyW_mBWgxiYFqFIKKJCIrhQZ5I1a95bq6yDW-XH1O_Umj8jXsUz4BhzQhgQrpQoUZxNh5v7d3Ip4mCn6KU4PZ6chZWbEMAWLEn6PjEwE2-8-7SQ9kgh88eEdDCfHav2G4xDsku-d/s1600/IMG_0281.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbyPPRnyW_mBWgxiYFqFIKKJCIrhQZ5I1a95bq6yDW-XH1O_Umj8jXsUz4BhzQhgQrpQoUZxNh5v7d3Ip4mCn6KU4PZ6chZWbEMAWLEn6PjEwE2-8-7SQ9kgh88eEdDCfHav2G4xDsku-d/s320/IMG_0281.JPG" alt="" id="BLOGGER_PHOTO_ID_5548282934114255938" border="0" /></a><br />I love oysters they are such a treat and oysters kilpatrick are so easy that they make a really good fast food snack. When I was staying in Coles Bay in Tasmania last year we would buy fresh oysters and other seafood at little shacks along the road and eat them by the dozen, they were so fresh and yummy so if you can get your hands on some fresh caught oysters definitely try doing them this way.<br /><br /><span style="font-style: italic;">Ingredients </span><br /><br />1 dozen oysters<br />worcestershire sauce<br />3 rashers of bacon, diced<br />olive oil<br />lemon wedges<br />rock salt<br /><br /><span style="font-style: italic;">Method</span><br /><br />Preheat grill to high. Fry the bacon in olive oil until crispy then spoon onto the oysters making sure to add some of the lovely bacony oil to each oyster, then shake some worcestershire sauce onto each one, about ten drops each but more or less depending on what you like. Put under grill for about 4 - 5 minutes until they are sizzling. Serve on rocksalt with a wedge of lemon.<br /><br /><br />The beautiful Wineglass Bay in Tasmania, considered one of the ten most beautiful beaches on earth.<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCTkrLDP1jaKId68bxu3myBwhDLY0KPKxYJlhYVCEHk2sUIaM50rUrNvp_w6tg0Ou2YcuOaXH9gT_JiOWNPaf-c2DiUO1H6HcmcsgaBnA4ZP5c2Gtzw96C71sy-qyU1oeK2TcyCjlqKc7S/s1600/Image1.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 180px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCTkrLDP1jaKId68bxu3myBwhDLY0KPKxYJlhYVCEHk2sUIaM50rUrNvp_w6tg0Ou2YcuOaXH9gT_JiOWNPaf-c2DiUO1H6HcmcsgaBnA4ZP5c2Gtzw96C71sy-qyU1oeK2TcyCjlqKc7S/s320/Image1.jpg" alt="" id="BLOGGER_PHOTO_ID_5548288901564095826" border="0" /></a>Elisehttp://www.blogger.com/profile/08854720602862612660noreply@blogger.com0tag:blogger.com,1999:blog-8527439150229024266.post-8293450897586998842010-12-05T20:10:00.014+10:302010-12-09T00:39:53.260+10:30Croissants<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAiW8urKRD6KFONIH6xX3xAooIqW2dhNI10y0JSlFnayOer64wy_c_Elu_z2zsRAHM0SVoQYBjtVuLAixUYUp8SQgMxX4pARgO3b5666lm0PT2pp4AF65Xni4X0Tk9x6el_npsnH4LtbRU/s1600/IMG_0181.JPG"><br /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx-N8EmR0ln8Mq-c9XGwAg8mjvgJgZxHVzNX9V1SDE-SgESuTMm4RX5by4lBwMvs7bFRW3axhCaYiDv3j3j2MowHWT1HLfeaClVvLRmxljC4BsZQpAzFDxO80IkpJ1YU6sEtq0D4v6p0Dd/s1600/IMG_0216.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx-N8EmR0ln8Mq-c9XGwAg8mjvgJgZxHVzNX9V1SDE-SgESuTMm4RX5by4lBwMvs7bFRW3axhCaYiDv3j3j2MowHWT1HLfeaClVvLRmxljC4BsZQpAzFDxO80IkpJ1YU6sEtq0D4v6p0Dd/s320/IMG_0216.JPG" alt="" id="BLOGGER_PHOTO_ID_5547136453302857474" border="0" /></a><br />Bread is one of my favourite things to make and its true what they say about kneading dough, it really is therapeutic and relaxing. I'm not going to put the recipe up for my croissants, just photos of the process but if anyone wants it im happy to share it.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAiW8urKRD6KFONIH6xX3xAooIqW2dhNI10y0JSlFnayOer64wy_c_Elu_z2zsRAHM0SVoQYBjtVuLAixUYUp8SQgMxX4pARgO3b5666lm0PT2pp4AF65Xni4X0Tk9x6el_npsnH4LtbRU/s1600/IMG_0181.JPG"><br /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgewMw4lgBAjGOTeJ_TrOCc56H84tGvzq_DdhFqPyaN6OBrhqtMaC1IJuC1xNniypiRfqQ4w-aN7SZv72IaUWM6e2Hb6Ez6pRdty0MOJbd8eyBqQUNSo4RFqstXc-v7-b-uWvbxvQA_Df9G/s1600/IMG_0186.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgewMw4lgBAjGOTeJ_TrOCc56H84tGvzq_DdhFqPyaN6OBrhqtMaC1IJuC1xNniypiRfqQ4w-aN7SZv72IaUWM6e2Hb6Ez6pRdty0MOJbd8eyBqQUNSo4RFqstXc-v7-b-uWvbxvQA_Df9G/s320/IMG_0186.JPG" alt="" id="BLOGGER_PHOTO_ID_5548265637423907650" border="0" /></a><br />So the idea with croissants in true French style is to saturate the dough with as much butter as it can hold then fold it over and do it again.<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpUPEuK4UFvoP8OxTVj6RvE7OFhpzuK_P-xdAenTXyM_nRenSrXPiMS7AWPOo6697v_7yc2sD6pbfMccTLjxax0Bzo1GhP7Jjad0NMlj7GEgmZz55jynzvS0NfFZm0WRTWYu1vEEs5zPaR/s1600/IMG_0188.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpUPEuK4UFvoP8OxTVj6RvE7OFhpzuK_P-xdAenTXyM_nRenSrXPiMS7AWPOo6697v_7yc2sD6pbfMccTLjxax0Bzo1GhP7Jjad0NMlj7GEgmZz55jynzvS0NfFZm0WRTWYu1vEEs5zPaR/s320/IMG_0188.JPG" alt="" id="BLOGGER_PHOTO_ID_5548272141164134882" border="0" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGTvMAIEHaR2X1LEMGJUXZ_HrIJnoQ_640O9oel3qmSxVxQ8ifNM2-KJmQXGU19TmebzlpkqZ5coc8O8PtRz05oglmu9dAKvOlF_mu0Gdm5cpVwTzYcPoPMQX1Zg-pQidM43RK4OtjJHhY/s1600/IMG_0191.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGTvMAIEHaR2X1LEMGJUXZ_HrIJnoQ_640O9oel3qmSxVxQ8ifNM2-KJmQXGU19TmebzlpkqZ5coc8O8PtRz05oglmu9dAKvOlF_mu0Gdm5cpVwTzYcPoPMQX1Zg-pQidM43RK4OtjJHhY/s320/IMG_0191.JPG" alt="" id="BLOGGER_PHOTO_ID_5548272148512372946" border="0" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRsCvTipuTxPjodwb6aNIbPmpvdvoR9FVS7ZJB34rz7tZb-NDsmfjvZX76-NioHzRlxz1AwzuwS7exF8OPeCHcetQ8WObVLSIOrXpfRLDH5OOlqoqktL__pjJIjGpRlY8mStkCfxmW0i4F/s1600/IMG_0193.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRsCvTipuTxPjodwb6aNIbPmpvdvoR9FVS7ZJB34rz7tZb-NDsmfjvZX76-NioHzRlxz1AwzuwS7exF8OPeCHcetQ8WObVLSIOrXpfRLDH5OOlqoqktL__pjJIjGpRlY8mStkCfxmW0i4F/s320/IMG_0193.JPG" alt="" id="BLOGGER_PHOTO_ID_5548272156691064914" border="0" /></a><br />Then the dough is rolled out and cut into triangles.<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNzR3d1ruqOnuWeInKtZOBtffD-_gZC73RsFldD65q0uFMEZwq3nyhXXXZIXZ5iFUFfIjxT-5qcW9XZqyJIB9Hmhg9L7yVd9I61YQ2VINTwWMfIQVK8q6RfT-fDrzw_tQcUCPvc_2AaVTu/s1600/IMG_0199.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNzR3d1ruqOnuWeInKtZOBtffD-_gZC73RsFldD65q0uFMEZwq3nyhXXXZIXZ5iFUFfIjxT-5qcW9XZqyJIB9Hmhg9L7yVd9I61YQ2VINTwWMfIQVK8q6RfT-fDrzw_tQcUCPvc_2AaVTu/s320/IMG_0199.JPG" alt="" id="BLOGGER_PHOTO_ID_5548274031641172562" border="0" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9UlGrhd0cnrPvX3rQ1oTrVPyktHS0vq8ocmD8T7nq1DtfW2ujKiLp-D1yRVyEr_M-4lDsBFOCoJQTEXJAqd0-HD-aNEkKZolsAQRtUJ3B7jwnpPj1UeAwhFhW6yE9z1ScDUb4cXfmocnq/s1600/IMG_0203.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9UlGrhd0cnrPvX3rQ1oTrVPyktHS0vq8ocmD8T7nq1DtfW2ujKiLp-D1yRVyEr_M-4lDsBFOCoJQTEXJAqd0-HD-aNEkKZolsAQRtUJ3B7jwnpPj1UeAwhFhW6yE9z1ScDUb4cXfmocnq/s320/IMG_0203.JPG" alt="" id="BLOGGER_PHOTO_ID_5548274040216234402" border="0" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDM-duHNDh2-o6Ugp9uVnU7bPIz5wn1uObvIdkvEoAQ-CtKoE0jIEyuFuMPM_Bc37oOfL-FS-Li9CCiVM_EK1cYruk7PiZ6unRHymq-30zjQUWYY9wCxwWXk3NpApTzFiCFRtg9zXUs5Ap/s1600/IMG_0205.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDM-duHNDh2-o6Ugp9uVnU7bPIz5wn1uObvIdkvEoAQ-CtKoE0jIEyuFuMPM_Bc37oOfL-FS-Li9CCiVM_EK1cYruk7PiZ6unRHymq-30zjQUWYY9wCxwWXk3NpApTzFiCFRtg9zXUs5Ap/s320/IMG_0205.JPG" alt="" id="BLOGGER_PHOTO_ID_5548274044752858274" border="0" /></a><br />There are many stories about the origin of the croissant including tales that the were invented to celebrate the defeat of a Muslim invasion in the middle ages and shaped in the Islamic crescent (croissant) and others that say it was to celebrate the Polish defeat of the Turks. The truth is no one really knows and most of these stories have been disproved.<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIv5onsWzRQp5zWdUvdYrKALphKFW3ITtC35gOnMzGOfKLcXspWG9bEl3wuCWEAOErH40m0wASaMw8JWDr_028AOgoWp2h9qmrO5iThftgxhWlJ6itarMVpJsyKlGQC1PFI5GmJpHyJjFl/s1600/IMG_0223.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIv5onsWzRQp5zWdUvdYrKALphKFW3ITtC35gOnMzGOfKLcXspWG9bEl3wuCWEAOErH40m0wASaMw8JWDr_028AOgoWp2h9qmrO5iThftgxhWlJ6itarMVpJsyKlGQC1PFI5GmJpHyJjFl/s320/IMG_0223.JPG" alt="" id="BLOGGER_PHOTO_ID_5548278360691320818" border="0" /></a><br />Eat warm with butter of course! Or anything else you like. Bon AppétitElisehttp://www.blogger.com/profile/08854720602862612660noreply@blogger.com0tag:blogger.com,1999:blog-8527439150229024266.post-68403501594663624882010-11-04T23:53:00.005+10:302010-11-05T00:08:11.098+10:30Huevos Rancheros<br /><div style="text-align: center;">Eggs Ranch Style<br /><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPLWr8Y3SudVZf0_0cx2k7ydi2EMYvf-rdNnvRErwnvet_NKsMSIBnq9XkG1tP19xYVyiUGZIFnSooacmJp9JoxT9LILspRgAz2Kxv6VC5-i_NSqtOyefErTfTuDxZ7AZJgwQnqsED8cRE/s1600/DSCF6194.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPLWr8Y3SudVZf0_0cx2k7ydi2EMYvf-rdNnvRErwnvet_NKsMSIBnq9XkG1tP19xYVyiUGZIFnSooacmJp9JoxT9LILspRgAz2Kxv6VC5-i_NSqtOyefErTfTuDxZ7AZJgwQnqsED8cRE/s320/DSCF6194.JPG" alt="" id="BLOGGER_PHOTO_ID_5535687640605283170" border="0" /></a><br /><div style="text-align: center;"><div style="text-align: left;">This is one of my all time favourite breakfasts. I have been making it since I was 12 years old and I still love it.<br /><span style="font-style: italic;"><br />Ingredients</span><br /><br />2 red capsicums, halved and seeded<br />2 teaspoons of olive oil<br />1 small onion, chopped<br />2 tablespoons of tomato paste<br />1 teaspoon of Mexican oregano<br />1 green capsicum. diced<br />chillies, optional<br />6 tortillas<br />6 eggs fried or poached<br />1/2 cup of grated cheddar cheese<br /><br /><span style="font-style: italic;">Method</span><br /><br />Grill red capsicums for 10 - 15 minutes until soft and the skin is blackened. Set aside to cool then peel off the skin and chop into small pieces.<br /><br />Heat oil in a pan and fry the onion, green capsicum, oregano and tomato paste. Cook until soft then stir in the red capsicum and chillies. Cook for one minute.<br /><br />To serve, place a fried or poached egg on a warmed tortilla. Top with capsicum sauce and sprinkle with cheese.<br /></div></div>Elisehttp://www.blogger.com/profile/08854720602862612660noreply@blogger.com0tag:blogger.com,1999:blog-8527439150229024266.post-85917156077550442192010-11-04T23:08:00.007+10:302011-09-13T23:35:12.260+09:30Pide<div style="text-align: center;"><br />Turkish Bread<br /></div><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKitn_lEb1DzQOtab0BOtrW7JTF6ncEYkJkaeS6UPCdv-RNZ8jfjALczyHOB9O1FAObZKkS9EynRTJjyW4gYUGep1k7z9PMgDQ8_wFn5g37g_LPweEN27RQEPgupF8VCoBBB7DiGBbAyd3/s1600/DSCF6038.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKitn_lEb1DzQOtab0BOtrW7JTF6ncEYkJkaeS6UPCdv-RNZ8jfjALczyHOB9O1FAObZKkS9EynRTJjyW4gYUGep1k7z9PMgDQ8_wFn5g37g_LPweEN27RQEPgupF8VCoBBB7DiGBbAyd3/s320/DSCF6038.JPG" alt="" id="BLOGGER_PHOTO_ID_5535673346549182146" border="0" /></a><br />This is a time consuming recipe as most breads are but the end result was well worth it.<br /><br /><span style="font-style: italic;">Ingredients </span><br /><br /><span style="font-style: italic;">For the ferment</span><br /><br />200g of water at 20<span style="visibility: visible;" id="main"><span style="visibility: visible;" id="search">°</span></span>C<br />150g of "00" flour<br />7g of fresh yeast<br /><br /><span style="font-style: italic;">For the dough</span><br /><br />150g of water at 20<span style="visibility: visible;" id="main"><span style="visibility: visible;" id="search">°C<br />1 tablespoon of olive oil plus extra for folding<br />375g of "00" flour<br />10g of fine sea salt<br />sesame and nigella seeds for the topping<br /></span></span><br /><span style="font-style: italic;">Method </span><br /><br />Mix the ingredients for the ferment together and cover with a cloth. Leave in a warm room for 2 hours, giving the mixture a stir after the first hour. It should have doubled in size.<br /><br />To make the dough whisk the water and oil into the ferment then mix in the flour and salt to make a soft, sticky dough. Cover and leave for 10 minutes.<br /><br />Rub oil all over the surface of the dough, then scrape onto an oiled work surface. Knead the dough every 10 minutes for 30 minutes then fold the dough every 40 minutes for the next 2 hours. The dough is now ready to be shaped.<br /><br />Divide the dough into 6 even pieces. Round on a floured surface then cover with a tea towel and leave for 15 minutes. Roll each ball into an oval shape about 1cm thick then cover and leave to rise for 30 minutes.<br /><br />Preheat oven to 220<span style="visibility: visible;" id="main"><span style="visibility: visible;" id="search">°C. Transfer the pides to a floured baking tray. Brush lightly with water, then sprinkle on sesame and nigella seeds. Bake for 20 minutes, or until golden. Serve warm.<br /><br /></span></span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOwCbVpR-A__ZxtJp-HG3rsrMZDrCbuQt4aWWjgnuRwQnQVK3ueg1MBMhMRbCOx66T808blZRBfc0GjAJhqXGqE8CugS7Ntz1rMP9FnKZL30X9QC7P8nBLd1cl9O3CjOdYtuVVz1alz25I/s1600/DSCF6031.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOwCbVpR-A__ZxtJp-HG3rsrMZDrCbuQt4aWWjgnuRwQnQVK3ueg1MBMhMRbCOx66T808blZRBfc0GjAJhqXGqE8CugS7Ntz1rMP9FnKZL30X9QC7P8nBLd1cl9O3CjOdYtuVVz1alz25I/s320/DSCF6031.JPG" alt="" id="BLOGGER_PHOTO_ID_5535681177896639362" border="0" /></a>Elisehttp://www.blogger.com/profile/08854720602862612660noreply@blogger.com0tag:blogger.com,1999:blog-8527439150229024266.post-70215958429329525052010-09-20T14:10:00.007+09:302012-08-23T17:13:22.251+09:30Xinxim de Galinah<div style="text-align: justify;">
<br /></div>
<div style="text-align: center;">
Brazilian Prawn and Chicken Cooked in Coconut Milk</div>
<div style="text-align: center;">
<br /></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRhsaJy0QX81rmrNsmv-LHi3Gt7sQedbrz8EW47DIBZ_hR7TNd3zSGEaNiWppAJnUSE4vOWq6oZ9IcgLFGM-gBKi3eI5iDf53N0D78x5izIG82WntyLrHlgFS8yXkbKYmj_LHKxCNXOWnT/s1600-h/DSCF6137.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5450556514785873986" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRhsaJy0QX81rmrNsmv-LHi3Gt7sQedbrz8EW47DIBZ_hR7TNd3zSGEaNiWppAJnUSE4vOWq6oZ9IcgLFGM-gBKi3eI5iDf53N0D78x5izIG82WntyLrHlgFS8yXkbKYmj_LHKxCNXOWnT/s320/DSCF6137.JPG" style="cursor: pointer; display: block; height: 320px; margin: 0px auto 10px; text-align: center; width: 240px;" /></a> <br />Based on the recipe from Food Safari Brazilian <span style="font-style: italic;"><br /><br />Ingredients </span><br />
<br />
1 kg of chicken thigh, cut into pieces<br />
juice of half a lime<br />
2 cloves of garlic, crushed<br />
olive oil<br />
1 onion, chopped<br />
1/2 can of diced tomatoes<br />
50g of dried shrimp, ground in a blender*<br />
1/2 cup of coconut milk<br />
1 tablespoon of palm oil* or ghee<br />
1 teaspoon of fresh grated ginger<br />
half a bunch of coriander<br />
2 tablespoons of cashew nuts or peanuts<br />
200g of green peeled prawns<br />
chopped chillies to taste<br />
sea salt and pepper<br />
<br />
<span style="font-style: italic;">Method</span><br />
<br />
Marinate the chicken in lime, garlic and salt. Fry onion in oil and stir in the chicken. Add the tomato and ghee and simmer for 10 minutes. Add dried prawn and coconut milk and simmer for another 10 minutes. Add coriander, cashew nuts and prawns and cook for about 5 minutes until the prawns are cooked through. Stir in chillies and serve with rice.<br />
<br />
*available from Asian grocers, store in freezer<br />
<br />
*I use ghee instead of palm oil because <a href="http://www.orangutan.org.au/"> the production of palm oil costs the lives of about 50 orangutans every week</a> and is a major cause of global warming. As far as the flavour goes it gives the same richness and I think it is the best substitute.<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmm3Emn7cp_uYWLlVqAyXgrqNdCiPzJXitXeZfyCPm2zQM7taDi3v1raA3zfeN8hcKMHP6Ywntq7iEySZO21DhQfjEFO73IHgMjziNx1JWr0Q2PswPbtzp7VyK4Q2ldLUeGMm6XTypzMmH/s1600/DSCF6136.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5535672473635705138" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmm3Emn7cp_uYWLlVqAyXgrqNdCiPzJXitXeZfyCPm2zQM7taDi3v1raA3zfeN8hcKMHP6Ywntq7iEySZO21DhQfjEFO73IHgMjziNx1JWr0Q2PswPbtzp7VyK4Q2ldLUeGMm6XTypzMmH/s320/DSCF6136.JPG" style="cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a>Elisehttp://www.blogger.com/profile/08854720602862612660noreply@blogger.com0tag:blogger.com,1999:blog-8527439150229024266.post-90592008119100411362010-09-04T22:42:00.001+09:302010-11-04T22:59:50.549+10:30Zaalouk<div style="text-align: center;"><br />Moroccan Eggplant Dip<br /><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwtJSHHCUIH5DqZMu_TPGTF0F99dCSzcanaP-ZcJuTqM4_aZns_QcFVG2_riTjfqt9_hClrFxIEku3F_U0jezSTfCCyrEFRu2ZdyPzd3QKKhUmX6kPQn17m3ziFGyKdcTRVElT0KGDm4t9/s1600/DSCF6218.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwtJSHHCUIH5DqZMu_TPGTF0F99dCSzcanaP-ZcJuTqM4_aZns_QcFVG2_riTjfqt9_hClrFxIEku3F_U0jezSTfCCyrEFRu2ZdyPzd3QKKhUmX6kPQn17m3ziFGyKdcTRVElT0KGDm4t9/s320/DSCF6218.JPG" alt="" id="BLOGGER_PHOTO_ID_5535667305566624706" border="0" /></a><br /><span style="font-style: italic;">Ingredients </span><br /><br />2 eggplants, roughly chopped<br />4 cloves of garlic, finely diced<br />1 tomato, chopped<br />1 tablespoon of olive oil<br />1/2 teaspoon of paprika<br />1/2 teaspoon of cumin<br />parsley, chopped<br />coriander, chopped<br />sea salt and pepper<br /><br /><span style="font-style: italic;">Method</span><br /><br />Boil eggplant in water for half an hour then drain. Fry garlic in oil, add herbs, spices, eggplant and tomato and simmer for about 10 minutes. Serve as a side dish to cous cous and tagine.<br /><div style="text-align: center;"><br /><br /><br /><br /></div>Elisehttp://www.blogger.com/profile/08854720602862612660noreply@blogger.com0tag:blogger.com,1999:blog-8527439150229024266.post-26464277220604545722010-07-21T22:57:00.005+09:302010-07-21T23:18:13.916+09:30Bustrengo<br /><br />Bolognese Polenta and Apple Cake<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFeL4YHAKYeOSX2qd-_Vc4tJyVA1d-RcjTcMOg2PBnMMH4N9Fk_VWdPT6qXUMRpQp61HWq_TO6UyjZwVonO8ITBjC8QxZvuG4xI_TTZQBJIrmZIXE1M4FNx0ArdbL7mv-Y1smAgjcdxKK3/s1600/DSCF6557.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFeL4YHAKYeOSX2qd-_Vc4tJyVA1d-RcjTcMOg2PBnMMH4N9Fk_VWdPT6qXUMRpQp61HWq_TO6UyjZwVonO8ITBjC8QxZvuG4xI_TTZQBJIrmZIXE1M4FNx0ArdbL7mv-Y1smAgjcdxKK3/s320/DSCF6557.JPG" alt="" id="BLOGGER_PHOTO_ID_5496350748708996978" border="0" /></a><br /><br />A beautiful recipe from Jamie's Italy slightly changed to suit my taste.<br /><br /><span style="font-style:italic;">Ingredients </span><br /><br />a knob of butter<br />100g polenta<br />200g plain flour, sifted<br />100g stale breadcrumbs<br />100g caster sugar, plus extra for dusting<br />500ml full cream milk<br />3 large organic eggs, beaten<br />100g runny honey<br />55ml olive oil<br />100g dried figs, chopped<br />100g raisins or sultanas<br />500g firm eating apples, peeled, cored and roughly diced<br />1/2 tsp cinnamon<br />zest of an orange and a lemon<br />1 tsp sea salt<br /><br /><span style="font-style:italic;">Method</span><br /><br />Preheat oven to 180°C and butter a 28cm loose bottomed cake tin. Mix the polenta, flour, breadcrumbs and sugar in a bowl. In a separate bowl mix the eggs, milk, honey and olive oil. Add the wet mix to the dry mix and stir well. Add the dried fruits, apples, cinnamon, zest and salt and stir again.<br /><br />Pour the mixture into the cake tin and bake for 50 minutes. Cover with foil if it starts to brown too much. Sprinkle with caster sugar and eat warm with a dollop of whipped cream.Elisehttp://www.blogger.com/profile/08854720602862612660noreply@blogger.com0tag:blogger.com,1999:blog-8527439150229024266.post-21079753567448074532010-07-21T22:01:00.007+09:302010-07-21T22:31:01.601+09:30Tortilla Española<br /><br />Spanish Tortilla<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdW98HSBzpo6aaM49z6WMkpmtxCN1cAg5oA56ZkXWjX-rzo7mZL9jCWsKYUF1HiYmO_zn50WxpegULu2rq3yeDzmyG-N5aJwCrwfa8Yo4zGW1JyD_xgT80TY3kfx3Wdc2MjVOf-nRpb3-1/s1600/DSCF6743.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdW98HSBzpo6aaM49z6WMkpmtxCN1cAg5oA56ZkXWjX-rzo7mZL9jCWsKYUF1HiYmO_zn50WxpegULu2rq3yeDzmyG-N5aJwCrwfa8Yo4zGW1JyD_xgT80TY3kfx3Wdc2MjVOf-nRpb3-1/s320/DSCF6743.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5496338039371064802" /></a><br /><br />Tortilla is one of the most commonly served dishes in Spain. A true Spanish Tortilla contains only three ingredients - potatoes, onion and eggs plus salt and oil. It is so simple and so delicious. Sometimes I add a little chopped chorizo but it has plenty of flavour without it.<br /><br /><span style="font-style:italic;">Ingredients </span><br /><br />3 potatoes, peeled and sliced<br />1 onion, sliced<br />8 eggs, whisked<br />sea salt <br />olive oil<br />chorizo, sliced (optional)<br /><br /><span style="font-style:italic;">Method</span><br /><br />Heat a good glug of oil in a heavy based pan and add the potatoes. Cook for a few minutes, turning then add salt, (and chorizo if using) and the onion so it sits on top of the potato. Cook, turning frequently until the potatoes are tender then pour the egg over. Make sure there is plenty of oil still or the egg will stick. When the omelette is 3/4 cooked place a plate over the pan and turn it out. Slide the omelette back into the pan, uncooked side down and cook for a few more minutes. Turn onto a serving dish and cut into slices. In Spain it is eaten warm or at room temperature.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbSnRel6DHEkHdJQjeKkaCBsSCv-6KEwc4Jq-16UatvX7e2XE0XekjTZ6_pbfADdu0AVSE0XAEwT1dm9QoPe91BpjYBGs3EUJwtW_xW8oJ_CohOy0E0BiYujQBMw_Q7iWRfh_v5P3Ugivc/s1600/DSCF6770.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbSnRel6DHEkHdJQjeKkaCBsSCv-6KEwc4Jq-16UatvX7e2XE0XekjTZ6_pbfADdu0AVSE0XAEwT1dm9QoPe91BpjYBGs3EUJwtW_xW8oJ_CohOy0E0BiYujQBMw_Q7iWRfh_v5P3Ugivc/s320/DSCF6770.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5496343688400872082" /></a>Elisehttp://www.blogger.com/profile/08854720602862612660noreply@blogger.com0tag:blogger.com,1999:blog-8527439150229024266.post-34021923724031168062010-07-21T21:27:00.020+09:302010-07-21T22:35:45.870+09:30Gambas al Ajillo<br /><br />Garlic Prawns<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuvhDUtO4g3CQ_UnS2LxNzwa1V9Ql3FNkQU62hkQ4sBTdf6BjAiOdelxyV38TIMJpA0S69oYH4gtB0cHffT6hJUPBSSLfd1M-mVE1f9ZCYQAHiYJgs4zSGw6qJCvQ97hIRsuir9TySfrp1/s1600/DSCF6775.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuvhDUtO4g3CQ_UnS2LxNzwa1V9Ql3FNkQU62hkQ4sBTdf6BjAiOdelxyV38TIMJpA0S69oYH4gtB0cHffT6hJUPBSSLfd1M-mVE1f9ZCYQAHiYJgs4zSGw6qJCvQ97hIRsuir9TySfrp1/s320/DSCF6775.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5496333965203873250" /></a><br />I have been very inspired by the food of Spain lately. I started taking Spanish language lessons at the start of the year at <a href="http://www.casadeflamenco.com.au/">Casa de Flamenco</a> in preparation for my trip to Spain next year and now I cant get enough of all things Spanish!<br /><br /><span style="font-style:italic;">Ingredients </span><br /><br />olive oil<br />14 prawns, peeled and deveined<br />5 garlic cloves, finely chopped<br />half a chilli, cut in half again<br />sea salt<br />parsley, finely chopped<br /><br /><span style="font-style:italic;">Method</span><br /><br />Heat enough oil in a pan to cover the prawns. When the oil is hot add the garlic (it should be sizzling) and chilli. Wait a few seconds before adding the prawns and cook for one minute, turning them so they cook evenly. Spoon prawns into a serving dish, pour the oil on top and sprinkle on the chopped parsley. Eat with lots of crusty bread.Elisehttp://www.blogger.com/profile/08854720602862612660noreply@blogger.com0tag:blogger.com,1999:blog-8527439150229024266.post-61137034121437932132010-03-21T18:25:00.016+10:302010-03-22T14:28:46.595+10:30Pollo Pibil<br /><br />Yucatecan Barbecued Chicken<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzc-MH7-rhUJxvZC4DjYNPUATir2E9CF8nwfE8RPF5O0xezWDplUSLzEGif0r84RdNhPssXAP7uCmc7AdnJ8oaWGEghd3H4k6BaxC3xiJdSAdS_P80DN1VwDOyq3AxjUYQOmmZdWqxGCrs/s1600-h/DSCF6172.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzc-MH7-rhUJxvZC4DjYNPUATir2E9CF8nwfE8RPF5O0xezWDplUSLzEGif0r84RdNhPssXAP7uCmc7AdnJ8oaWGEghd3H4k6BaxC3xiJdSAdS_P80DN1VwDOyq3AxjUYQOmmZdWqxGCrs/s320/DSCF6172.JPG" alt="" id="BLOGGER_PHOTO_ID_5450993634088992994" border="0" /></a><br /><span style="font-style: italic;">Ingredients </span><br /><br />2 chicken breast fillets, cut in half longways<br />50g achiote paste<br />juice of half an orange<br />1 onion, thinly sliced<br />2 tomatoes, sliced<br />sea salt<br />olive oil<br /><br /><span style="font-style: italic;">Salsa<br /></span><br />1 Spanish onion, thinly sliced<span style="font-style: italic;"><br /></span>1 tablespoon olive oil<br />2 teaspoons vinegar or lime juice<br />splash of fresh orange juice<br />1 teaspoon dried oregano<br />sea salt<br /><span style="font-style: italic;"><br />Method</span><br /><br />Mix the achiote paste, orange juice and salt in a bowl,add the chicken and mix well. Marinade for at least 2 hours or preferably overnight.<br /><br />Mix all the ingredients for the salsa together and refrigerate for an hour.<br /><br />Heat oil in a frying pan, add the onion and fry until translucent then add the tomato and cook for a few more minutes. Place the chicken in individual parcels made of banana leaves or aluminium foil and top with a little of the onion and tomato mix. Cook in the oven or the barbecue for 20 minutes.<br /><br />Serve on a tortilla topped with the onion salsa.<br /><br /><br /><div style="text-align: center;">Achiote Paste<br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh47rhMCA6SSx1VY7B8LoByC2H8o5XJtyHWmnVNdyhGppSU6WkamYO5Expl1GND_ujLZ8ZoS4iG4iOKv8KQ4Kd7FsO_brGZhA13sAep85VIt5UHjz-RxDD_cYbp3_FLB4WDaCSZKZ6TBKLy/s1600-h/DSCF6180.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh47rhMCA6SSx1VY7B8LoByC2H8o5XJtyHWmnVNdyhGppSU6WkamYO5Expl1GND_ujLZ8ZoS4iG4iOKv8KQ4Kd7FsO_brGZhA13sAep85VIt5UHjz-RxDD_cYbp3_FLB4WDaCSZKZ6TBKLy/s320/DSCF6180.JPG" alt="" id="BLOGGER_PHOTO_ID_5450997161585444210" border="0" /></a>Annatto Seeds<br /></div><br />Achiote paste is a sauce made from annatto seeds, spices and tomatoes<span id="ctl00_ctl00_ARPlcHldr_RecipeBody_lblDesc"> which originated in the Yucatán region of Mexico</span>. The achiote trees are commonly found in Latin America and the Caribbean and are thought to have originated in Brazil.<br /><br />It was probably not originally used as a food but for body paint, to ward off evil, as an insect repellent and for painting. It was also used by the ancient Aztecs who called it <i>achiotl.<br /><br /></i><div style="text-align: left;">It is used in food as a colouring and for flavour. The flavour is described as 'slightly sweet and peppery'.<br /></div><br /><span style="font-size:78%;">References:</span> <a style="color: rgb(0, 102, 0);" href="http://en.wikipedia.org/wiki/Annatto"><span style="color: rgb(0, 102, 0);font-size:78%;" >http://en.wikipedia.org/wiki/Annatto</span></a>Elisehttp://www.blogger.com/profile/08854720602862612660noreply@blogger.com0tag:blogger.com,1999:blog-8527439150229024266.post-48945348616835910972010-03-19T22:58:00.000+10:302010-03-19T03:04:39.985+10:30Chocolate Soufflé<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMtcTUXlg91Q2wviUDqwdevUY7i_6C1QY72eVJoxck3n5dl_madF30v_iD5QliAstMpwFG2yYDabhwkXX6BGQ80P3lE1TH1q4Mm_y04XpjbbtqosWjocJSsvm8B1PtAxO_Lrs-I0ytEWx6/s1600-h/DSCF5897.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMtcTUXlg91Q2wviUDqwdevUY7i_6C1QY72eVJoxck3n5dl_madF30v_iD5QliAstMpwFG2yYDabhwkXX6BGQ80P3lE1TH1q4Mm_y04XpjbbtqosWjocJSsvm8B1PtAxO_Lrs-I0ytEWx6/s320/DSCF5897.JPG" alt="" id="BLOGGER_PHOTO_ID_5415810165872234722" border="0" /></a><br />This is the best recipe I've found for Chocolate Soufflé, its very light and chocolaty. The perfect dessert!<br /><br /><span style="font-style: italic;">Ingredients </span><br /><br /><span style="font-style: italic;">Crème pâtissière</span><br />20g cornflour<br />200ml milk<br />200g dark chocolate, grated<br />80g egg yolks<br /><br /><span style="font-style: italic;">Egg white mixture</span><br />200g egg whites<br />150g caster sugar<br /><br /><span style="font-style: italic;">For the dishes</span><br />25g unsalted butter<br />dark chocolate, finely grated<br />cocoa to decorate<br /><br /><span style="font-style: italic;">Method</span><span><br /><br />Preheat oven to 180</span><span style="visibility: visible;" id="main"><span style="visibility: visible;" id="search">°. Brush ramekins with butter and dust with grated chocolate. Slake the cornflour with a little milk then gradually add the rest of the milk until smooth. Bring to the boil, stirring, boil for 30 seconds then remove from the heat and add the chocolate and egg yolks and stir until smooth.<br /><br />Whisk the egg whites and gradually add the sugar until you have a thick and glossy mixture. Add one third of the egg whites to the chocolate mixture then add the remaining egg white and gently fold together. Pour the mixture into ramekins and cook for about 12 minutes until well risen and slightly wobbly in the centre. Remove from the oven, dust with cocoa powder and serve immediately.<br /></span></span><span> </span><span style="font-style: italic;"><span style="font-style: italic;"></span></span>Elisehttp://www.blogger.com/profile/08854720602862612660noreply@blogger.com0tag:blogger.com,1999:blog-8527439150229024266.post-37138414813373406382010-03-19T02:10:00.011+10:302010-05-08T17:03:00.595+09:30Fagioli all'italiana<br /><br />Italian Style Beans<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju3mDaDazSg0yGKe603cLeDq3_a-LZKIpbN9rjcfo6uk_246pwplnSzYGn1XHeMTkFf0GL9SMLGGvw4jXCZRySWes6Z748UofPEcsZTACQdmyNqQ7rl-AVj8xezYYmRmfQzYKSPWwcIshB/s1600-h/DSCF5986.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju3mDaDazSg0yGKe603cLeDq3_a-LZKIpbN9rjcfo6uk_246pwplnSzYGn1XHeMTkFf0GL9SMLGGvw4jXCZRySWes6Z748UofPEcsZTACQdmyNqQ7rl-AVj8xezYYmRmfQzYKSPWwcIshB/s320/DSCF5986.JPG" alt="" id="BLOGGER_PHOTO_ID_5450001078420074514" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7TVTNDU-3SzExPfFA8yNv1AUlJ-rz1kReCQ4KWl64qlqO1jEDuHlmsBDGQPFaMZ5DYBj-eLZbX4NGDJrdkBn_Ugp6PEQtQIhqP4LCWxDvFGgT6AapF38twjtYZ7KPAJ6Tdpev6mpubvJA/s1600-h/DSCF5988.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7TVTNDU-3SzExPfFA8yNv1AUlJ-rz1kReCQ4KWl64qlqO1jEDuHlmsBDGQPFaMZ5DYBj-eLZbX4NGDJrdkBn_Ugp6PEQtQIhqP4LCWxDvFGgT6AapF38twjtYZ7KPAJ6Tdpev6mpubvJA/s320/DSCF5988.JPG" alt="" id="BLOGGER_PHOTO_ID_5450003571216581538" border="0" /></a><br />I saw these beautiful borlotti beans at the fruit and veg shop today, perfect for this rustic Italian dish.<br /><br /><span style="font-style: italic;">Ingredients </span><br /><br />500g podded fresh beans<br />1 potato, peeled<br />2 ripe tomatoes, cut in half<br />3-4 cloves of garlic, bruised<br />fresh herbs - rosemary, bay, sage, thyme<br />drizzle of extra virgin olive oil<br />sea salt and black pepper<br /><br /><span style="font-style: italic;">Method</span><br /><br />Place beans and all the other ingredients except salt and pepper in a saucepan and cover with cold water. Bring to the boil and simmer until tender, about 30 minutes. Drain the beans of any left over liquid and season with salt and pepper and a little more olive oil. You can take the vegetables and herbs out if you like but I like to leave them in. If you just bruise the garlic but leave the skin on they become quite sweet and mellow.Elisehttp://www.blogger.com/profile/08854720602862612660noreply@blogger.com0tag:blogger.com,1999:blog-8527439150229024266.post-76181756530052081232010-03-18T11:47:00.000+10:302010-03-19T03:07:24.486+10:30Albóndigas<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzW718H2dwAl5T5lOh64myAEZcYNc3148f2xOqDLLy8-uzbsW3GJtck34BtCUQeDw-xSb3psF7fc44zbR-2GJZX0IggUt8otDMBiiDE5V5oDMpjuGDRiDdc7B0CqN3K4DADHjTJApYaBaT/s1600-h/DSCF5964.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzW718H2dwAl5T5lOh64myAEZcYNc3148f2xOqDLLy8-uzbsW3GJtck34BtCUQeDw-xSb3psF7fc44zbR-2GJZX0IggUt8otDMBiiDE5V5oDMpjuGDRiDdc7B0CqN3K4DADHjTJApYaBaT/s320/DSCF5964.JPG" alt="" id="BLOGGER_PHOTO_ID_5427142707947135730" border="0" /></a><br /><span class="blsp-spelling-error" id="SPELLING_ERROR_0"><span class="blsp-spelling-error" id="SPELLING_ERROR_0">Albondiga</span></span> is the word for meatball in Spain and Latin America from the Arabic word <span class="blsp-spelling-error" id="SPELLING_ERROR_1"><span class="blsp-spelling-error" id="SPELLING_ERROR_1">al</span></span>-<span class="blsp-spelling-error" id="SPELLING_ERROR_2"><span class="blsp-spelling-error" id="SPELLING_ERROR_2">bunduq</span></span>. It is thought to be a Berber or Arab dish brought to Spain during the period of Muslim rule. My favourite is this Mexican version using <span class="blsp-spelling-error" id="SPELLING_ERROR_3"><span class="blsp-spelling-error" id="SPELLING_ERROR_3">Chipotle</span></span> <span class="blsp-spelling-error" id="SPELLING_ERROR_4"><span class="blsp-spelling-error" id="SPELLING_ERROR_4">Chilli</span></span> which gives the dish a wonderful smokey flavour.<br /><br /><span style="font-style: italic;">Ingredients </span><br /><br />500g minced pork and beef, about half of each<br />1 onion, finely chopped<br />1 cup fresh white breadcrumbs<br />1 teaspoon dried oregano, Mexican if you can get it<br />1/2 tsp ground cumin<br />1/2 tsp sea salt<br />1/2 tsp ground black pepper<br />1 egg<br />oil, for frying<br />fresh oregano sprigs, to garnish<br /><br /><span style="font-style: italic;">For the sauce</span><br /><br />1 <span class="blsp-spelling-error" id="SPELLING_ERROR_5"><span class="blsp-spelling-error" id="SPELLING_ERROR_5">chipotle</span></span> <span class="blsp-spelling-error" id="SPELLING_ERROR_6"><span class="blsp-spelling-error" id="SPELLING_ERROR_6">chilli</span></span>, seeded<br />oil, for frying<br />1 onion, finely chopped<br />2 garlic cloves, crushed<br />3/4 cup beef stock<br />400g can of tomatoes<br />1/2 cup <span class="blsp-spelling-error" id="SPELLING_ERROR_7"><span class="blsp-spelling-error" id="SPELLING_ERROR_7">passata</span></span><br /><br /><span style="font-style: italic;">Method</span><br /><br />Add all the meatball ingredients together and mix with clean hands until well combined, then roll into 4cm balls. <span class="blsp-spelling-corrected" id="SPELLING_ERROR_8">Refrigerate</span> while you prepare the sauce.<br /><br />Soak the dried <span class="blsp-spelling-error" id="SPELLING_ERROR_8">chilli</span> in hot water for 15 minutes then drain and chop reserving the soaking water. Heat the oil in a pan and fry the onion and garlic for a few minutes. Add the <span class="blsp-spelling-error" id="SPELLING_ERROR_9">chilli</span> and fry for one minute then add the beef stock, tomatoes, <span class="blsp-spelling-error" id="SPELLING_ERROR_10">passata</span>, the soaking water and season to taste. Simmer over low heat stirring <span class="blsp-spelling-corrected" id="SPELLING_ERROR_11">occasionally</span>.<br /><br />Heat oil in a <span class="blsp-spelling-corrected" id="SPELLING_ERROR_12">fry pan</span> and fry the meatballs in batches, turning them <span class="blsp-spelling-corrected" id="SPELLING_ERROR_13">occasionally</span>, until browned. Add the cooked meatballs to the sauce mix and simmer for ten minutes so that the meatballs are well coated in the sauce. Garnish with oregano and serve with rice.Elisehttp://www.blogger.com/profile/08854720602862612660noreply@blogger.com0tag:blogger.com,1999:blog-8527439150229024266.post-57626714790280782312010-01-31T01:32:00.006+10:302010-03-19T02:34:02.485+10:30Fresh Pasta<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizRGD3E-M8BpakaZajJloUjxOuy0ziQzn7n3ndHQKl1OeIFm9Jak8NgAhpbKJm9uNairbDrsywyt0jrLZ6lPh-uztE6-wESpUUdiT6YwNekkWnJlJ_o67u38lkAhMYEXabAQGZDWBfFz7P/s1600-h/DSCF6005.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizRGD3E-M8BpakaZajJloUjxOuy0ziQzn7n3ndHQKl1OeIFm9Jak8NgAhpbKJm9uNairbDrsywyt0jrLZ6lPh-uztE6-wESpUUdiT6YwNekkWnJlJ_o67u38lkAhMYEXabAQGZDWBfFz7P/s320/DSCF6005.JPG" alt="" id="BLOGGER_PHOTO_ID_5432549316421092946" border="0" /></a><br />I love making fresh pasta, there is something very relaxing about it.<br /><br /><span style="font-style: italic;">Ingredients </span><br /><br />5 cups of tipo 00 flour<br />6 large organic eggs<br /><br /><span style="font-style: italic;">Method</span><br /><br />Place the flour on a clean top and make a well in the center. Crack the eggs into the well and incorporate the flour from the sides to make a smooth dough. Need the dough for about 10 minutes if you have time as this makes a nice firm pasta that will not be soft when cooked. Run it through the pasta machine or roll by hand and coat with semolina so it doesn't stick together. Cover with a damp tea towel until ready to cook as it will dry out fairly quickly. Drop pasta into salted boiling water and boil for 2 - 3 minutes until al dente.Elisehttp://www.blogger.com/profile/08854720602862612660noreply@blogger.com0tag:blogger.com,1999:blog-8527439150229024266.post-404843635866491362010-01-31T01:13:00.003+10:302010-01-31T01:28:28.238+10:30Tomato Relish<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXUXBNHg3AfOwUqS2DasyOsQTt4lMUqaxz8HT1oWJXhM860M3tERmEngq87QWwGVPPyWv8JQd66pR6Urau4tHzgTTdcZoH0Bin5x7Dba0a74iESG5Uwzuzvh_F1eoORGmlQBV3JFqWQHro/s1600-h/DSCF5999.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXUXBNHg3AfOwUqS2DasyOsQTt4lMUqaxz8HT1oWJXhM860M3tERmEngq87QWwGVPPyWv8JQd66pR6Urau4tHzgTTdcZoH0Bin5x7Dba0a74iESG5Uwzuzvh_F1eoORGmlQBV3JFqWQHro/s320/DSCF5999.JPG" alt="" id="BLOGGER_PHOTO_ID_5432543892996618418" border="0" /></a><span style="font-style: italic;"><br />Ingredients </span><br /><br />6 tomatoes<br />1 onion, finely diced<br />1 garlic clove, crushed<br />fresh chilli, optional<br />1/2 teaspoon brown sugar<br />splash of white vinegar<br />sea salt and black pepper<br />olive oil<br /><br /><span style="font-style: italic;">Method</span><br /><br />Cut a cross in the skin at the bottom of the tomatoes and cover with boiling water for about a minute. Take them out, peel the skin off and dice. Fry the onion, garlic and chilli in the oil until translucent then add the tomatoes, brown sugar, vinegar and salt and pepper. Simmer for about half an hour to one hour until thickened and a deep red colour. Pour into sterilized jars while still hot to seal. Serve with chunks of crusty bread.Elisehttp://www.blogger.com/profile/08854720602862612660noreply@blogger.com0tag:blogger.com,1999:blog-8527439150229024266.post-77068346796633832112010-01-20T16:55:00.004+10:302010-01-21T12:57:34.503+10:30Baked Summer Fruits<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLwTMgTVsMKhLtuDJBw2qP8iJM1BUQWCfqEXktNCofYqZoYTg9UXSn6eukcklTJpqogKh2AXRvmJldfVezEggjiJ54a4Qgw4wb0WlKu1UNwJRjmW6fldFrmrLvUSXxpP6uGikXQ7PbY3Hr/s1600-h/DSCF0162.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLwTMgTVsMKhLtuDJBw2qP8iJM1BUQWCfqEXktNCofYqZoYTg9UXSn6eukcklTJpqogKh2AXRvmJldfVezEggjiJ54a4Qgw4wb0WlKu1UNwJRjmW6fldFrmrLvUSXxpP6uGikXQ7PbY3Hr/s320/DSCF0162.JPG" alt="" id="BLOGGER_PHOTO_ID_5428705132470373010" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn8M_5dTc0Zx7rEovxhQUDvV1045kiW0-5zVNDp_BZo1g7rlZAlc5r4VEH_so3P-uE3VvFLt9wkVyKDPgr-HBssFkA_BAaKh1HRDlJ3rozzTgeUz5HoB5RbxdLm9gMgj8Hw8LQ29d-Md2z/s1600-h/DSCF0151.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn8M_5dTc0Zx7rEovxhQUDvV1045kiW0-5zVNDp_BZo1g7rlZAlc5r4VEH_so3P-uE3VvFLt9wkVyKDPgr-HBssFkA_BAaKh1HRDlJ3rozzTgeUz5HoB5RbxdLm9gMgj8Hw8LQ29d-Md2z/s320/DSCF0151.JPG" alt="" id="BLOGGER_PHOTO_ID_5428705700690720258" border="0" /></a><br /><span style="font-style: italic;">Ingredients</span><br /><br />blackberries<br />figs<br />plums, stoned and quartered<br />peaches, stoned and quartered<br />unsalted butter<br />brown sugar<br />fresh thyme<br />cassis blackcurrant liqueur<br /><br /><span style="font-style: italic;">Method</span><br /><br />Cut a double layer square of baking paper and place the fruit in the centre. Top with a small knob of butter, a light sprinkle of sugar, a dash of cassis and a sprig of fresh thyme. Wrap it up into a parcel and place on a baking tray. Place in a preheated oven at 190<b>° </b>for 20 minutes.<br /><br /><b><br /></b>Elisehttp://www.blogger.com/profile/08854720602862612660noreply@blogger.com0tag:blogger.com,1999:blog-8527439150229024266.post-26758216787197958902010-01-20T14:40:00.012+10:302012-08-12T22:35:27.977+09:30Food Goals 2010<div style="text-align: center;">
<br />
My food goals for this year</div>
<br />
<br />
1. Learn about and cook food from:<br />
- Native Australian Food<br />
- Spanish Food <a href="http://homemadebyelise.blogspot.com/2010/07/tortilla-espanola.html" style="color: #006600;"><span style="font-size: 78%;">Tortilla <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Española</span>,</span></a><span style="color: #006600;"> </span><a href="http://homemadebyelise.blogspot.com/2010/07/gambas-al-ajillo.html" style="color: #006600;"><span style="font-size: 78%;"><span class="blsp-spelling-error" id="SPELLING_ERROR_1">Gambas</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_2">al</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Ajillo</span></span></a><br />
- Indian Food<br />
- East African Food<br />
<br />
2. Learn to make:<br />
- Doro Wat (Ethiopian chicken dish) <span style="color: #38761d; font-size: x-small;">Complete</span><br />
- <span class="blsp-spelling-error" id="SPELLING_ERROR_4">Pollo</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_5">Pibil</span> (<span class="blsp-spelling-error" id="SPELLING_ERROR_6">Yucatecan</span> barbecued chicken) <a href="http://homemadebyelise.blogspot.com/2010/03/pollo-pibil.html" style="color: #006600;"><span style="font-size: 78%;">Complete</span></a><br />
<br />
3. Buy these books:<br />
- I really don't need anymore cook books this year as I received three great tomes for Christmas and my book case is bursting at the seams. Instead this year my goal is to make some order out of the folder I have kept all my collected and invented recipes in since I was about 13. It is so full it no longer closes and is in such a mess.<br />
<br />
4. Cook with these ingredients:<br />
- <span class="blsp-spelling-error" id="SPELLING_ERROR_7">Nigella</span> seeds <a href="http://homemadebyelise.blogspot.com/2010/11/pide.html" style="color: #006600;"><span style="font-size: 78%;">Complete</span></a><br />
- <span class="blsp-spelling-error" id="SPELLING_ERROR_8">Berbere <span style="font-size: x-small;"><span style="color: #38761d;">Complete</span></span></span><br />
- Spanish smoked paprika<br />
- <span class="blsp-spelling-error" id="SPELLING_ERROR_9">Achiote</span> paste <a href="http://homemadebyelise.blogspot.com/2010/03/pollo-pibil.html"><span style="font-size: 78%;"><span style="color: #006600;">Complete</span></span></a><br />
5. Learn about traditional chocolate making and make some homemade chocolate<br />
<br />
6. Complete my leftover food goals from last year<br />
<br />
<br />
<span style="font-size: 85%;"><a href="http://homemadebyelise.blogspot.com/2009/02/food-goals-2009.html">Food Goals 2009</a></span><br />
<br />
<span style="font-size: 85%;"><a href="http://homemadebyelise.blogspot.com/2009/10/food-goals-2008.html">Food Goals 2008</a></span>Elisehttp://www.blogger.com/profile/08854720602862612660noreply@blogger.com0