Friday, November 19, 2010
So, I played with GIMP this morning until I had something I like.
Do you like?
So, the thing is, you can now have this VERY SAME BUTTON on your blog, and all you need to do is copy and paste the code I shall be leave at the bottom of this post. I will need to edit it (of course) so that I get the correct location for the button, and I will also be playing with the html boxes on the side so I have a permalink there for it.
Friday, October 8, 2010
- 1 large pork chop per adult
- 2 pork spare ribs per child
- 2 potatoes per person
- 6 rashers bacon
- Ginger (grated)
- cinnamon (ground)
- bourbon (eyeball this bit)
- Brown sugar (around 1 cup, not firmly packed)
- 4 large green apples, peeled and diced roughly
- 2oz (60g) butter
- 1/2 cup brown sugar
- 1/4 teaspoon cinnamon
- 1 tablespoon grated ginger
- Mix bourbon, a good measure of cinnamon and a good measure of grated ginger with the brown sugar. Add some water if you think it needs it.
- Pour over the pork chops (and spare ribs) and turn them a few times while you're chopping up the potatoes.
- Cook the potatoes for smashing in plenty of boiling, salted water.
- AT THE SAME TIME put the pork into a moderate (180C) oven to cook while you're doing everything else.
- Melt butter in heavy based frying pan, add in the apples, and start the caramelise them. Add in the brown sugar, cinnamon and ginger. Coat the apples well in the resulting caramel sauce, and reduce heat as much as you can.
- TURN THE MEAT NOW
- Cook bacon your preferred way (oven, under the grill in the oven, microwave - just make sure it's crunchy)
- Smash the potatoes with a good helping of butter, and season sparingly. Add in the crumbled bacon, and a good handful of cheese.
- 1 packet pasta (we used penne, but any pasta will work well)
- 1 leek - finely chopped
- 200g mushrooms - finely sliced
- A good splash of white wine
- Olive oil
- Philadelphia cream for cooking (I apologise for the flash, but I didn't design that site :P )
- Cheese for sprinkling and baking
- Cook pasta according to directions on packet.
- Heat olive oil in a heavy based pan.
- Cook chicken, mushrooms and leeks together in the olive oil. Season to taste.
- When chicken is sealed, add the white wine, and reduce.
- Toss the chicken mixture and the Philly through the cooked, drained pasta.
- Pour the lot into a baking dish (I used a lasagne dish), sprinkle over some cheese, and bake in a moderate (180C) oven until golden brown.
Thursday, September 30, 2010
- Pasta of choice (I've been using rollini lately, but I imagine penne or spirali would work well, too)
- minced garlic to taste
- chili to taste
- sundried tomatoes
- olives (pitted are best, and I normally use kalamata)
- a tablespoon of tomato paste
- Cook the pasta as per the instructions on the packet. Make sure it's al dente.
- Heat a heavy based pan on the cook top.
- Add in some of the oil from the tomatoes or olives (its generally olive oil anyways).
- Gently fry the garlic and chili.
- Add in chopped sundried tomatoes and the tomato paste.
- Stir through the olives.
- Allow all to heat through.
- Add drained pasta.
Monday, September 13, 2010
- 50 mL vodka (always use Smirnoff - mostly because its what I drink, and its also what tends to be the "house" vodka at pubs I work at)
- Dry ginger ale
- Muddle the lime in an old fashioned glass
- Add the vodka
- Add ice to top of glass
- Top with dry ginger ale
Friday, September 10, 2010
- A decent sized chunk of silverside or "corning" beef
- 1/2 cup vinegar for each kg (2 lbs) beef
- water to cover
- sugar, salt, peppercorns, bay leaves and cloves to taste
- Place heavy pot boiler or stockpot on stove top with the above ingredients
- bring to boil
- reduce and simmer for a minimum of 2 hours
Tuesday, September 7, 2010
Sunday, September 5, 2010
I've copied this recipe exactly from my friend, Destri.
Just so we're all on the same page, Destri is a mate that I chat to online - ex-Navy, and an all round Good Bloke.
I'd give you his real name, but we're all kind of private about stuffs like that :)
1 large cucumber, cleaned and sliced into half-chips. (makes 2 -12 oz jars)
Rice wine vinegar
1 jar of banana peppers (you want pepper-infused vinegar)
2 (or more) clean jars with sealing lids.
Dried basil (or fresh)
Hot sauce (your fave, I used Frank's redhot sauce this week)
First off you want a jar that is just jalapeno peppers and/or hot banana peppers. You can refill this over and over with the rice vinegar and make more pepper-infused vinegar. You can add some of these pickled peppers to your pickle jars, and keep refilling your pepper-vinegar jar with fresh sliced peppers.
For refrigerator pickles, you want a mixture of 3/4 vinegar to 1/4 water for your brine. I'm on a low-sodium diet, so I'm not using any salt.
Fill your jars with the sliced cucumbers and carrots (if wanted). Pour hot brine over the pickles in the jar and then seal them. Shake it a lot and put it in the fridge. They will be awesome in 3 days and last a total of 2 weeks.
Brine this week.
2 parts Pepper-infused rice vinegar
1/4 cup of Frank's red hot sauce
1 part plain rice vinegar
1 part hot water. (1/3 of the vinegar amount)
Dried basil, 1 tsp
Garlic powder 1 tbsp.
-I stirred this all together in a large cup, letting the spices rehydrate. Try the brine it should be really zesty and have a serious twang. The pickles will be about 1/2 of this twang. The cucumbers have their own water that will mix with this. I added a few of the pickled Jalapeño slices to the jar.
These pickles seem to get better the spicier they are. You can reuse the brine I'd say 1 more time within the 2 week period. After that, start fresh with a new brine. I'd say that these are "Medium spicy", which for me is spicy enough. Lower-spicy threshold will say "Those are spicy!" but keep eating them. People who regularly eat Thai and Indian food will think they are good and just keep eating them. I haven't been able to make them /too/ spicy yet. This may be a challenge for somebody. Probably putting sliced jalapeños in the jar with the pickles should kick them up, and make the pickled jalapeños tasty as well. Adding onion slices makes tasty pickled onions. It's a pretty tolerant recipe for changes. These are dynamite out of the jar as a snack or on a sandwich. We pretty much just eat them out of the jar at game night. Interspersed with chips, bread, cheese etc.
Sunday, August 29, 2010
Wednesday, August 25, 2010
Friday, July 30, 2010
|1.||Place mint leaves and 1 lime wedge into a glass. Use a muddler to crush the mint and lime to release the mint oils and lime juice. Add 2 more lime wedges and the sugar, and muddle again to release the lime juice. Do not strain the mixture.|
|2.||Fill the glass almost to the top with ice. Pour the rum over the ice and fill the glass with soda water. Garnish with the remaining lime wedge|
If you don't have a muddler, feel free to use the end of a rolling pin or the handle of a wooden spoon.
And now for the non alcoholic version...
Friday, July 23, 2010
- 1 hurricane glass
- 1 shot Chambord
- 1/2 shot Absolut Vanilia
- 1/2 shot Absolut Raspberri
- Cranberry juice
- Lime segments
- Muddle lime in glass
- Add liqueurs in order
- Add enough ice to fill glass
- Top with cranberry juice
- Hurricane glass
- Pineapple juice
- Cranberry juice
- Pink grapefruit juice
- Muddle lime
- Add ice
- Add equal parts of all juices
Wednesday, July 21, 2010
Saturday, July 10, 2010
Tuesday, July 6, 2010
Friday, July 2, 2010
Thursday, July 1, 2010
- Preheat oven to 180C (350F)
- Dice potatoes with skins still on, or peel and dice brushed potatoes
- Lightly spray the bottom of a lasagne dish with spray on oil
- Place potatoes in the dish in an even layer
- Spray the top of the potatoes again
- Cook for 30 minutes or so.
- Remove potatoes from oven, stir through onions and bacon mix.
- Return to oven for 15 minutes
- Remove potatoes from oven again, and sprinkle generously with grated cheese
- Return to oven for 10 minutes, or until cheese is browned
Tuesday, June 22, 2010
Monday, June 21, 2010
- Working meat is tough. The neck, the tail, the legs. They get used. They're naturally tough. They should be slow cooked.
- Non working meat is more tender. The meat from the back, the belly, the rump. All good steak meats.
- Cast iron is a godsend, if it has been cured and stored right. Look after it, and it will look after you.
- You don't need much seasoning on good meats. You also don't need much oil. You're sealing it, not deep or shallow frying.
- Your oven is your friend.
Saturday, June 19, 2010
Wednesday, May 26, 2010
It gets it's name from the fact the skin on the chicken goes crispy.
1 Kilogram of chicken pieces (drumsticks, legs, wings, nibbles, whatever....)
3 Tablespoons of Soy Sauce
1 Tablespoon Paprika (I prefer the smoked variety)
- spray the bottom of a baking dish with oil
- place chicken pieces in dish evenly (you may need more than one dish, depending on size)
- brush chicken pieces with say sauce and then sprinkle with paprika
- bake in preheated 180C oven until cooked. I'd love to give you a time on that, but it's dependant on the chicken pieces. Most of the time I use wings, and find it's done in half an hour.
- 1 large onion, finely diced
- 4 cloves garlic, crushed
- 1 teaspoon finely chopped chili
- 1 cup tomato paste
- 1 large tin of tomatoes (use the whole peeled ones. The diced ones seem to be slimier, and have too much juice around them)
- 1 cup red wine
- 500 g mushrooms, finely diced
- 1 large carrot, grated
- 1.5 kg mince (preferably beef)
- Heat a small amount of oil in a large frying pan or large saucepan
- Add onions, garlic and chili - cook until transparent
- Add mushrooms and carrots, stirring through until the pan is dry
- Add wine, and simmer for a short while
- Break up minced meat into pinches, stirring occasionally while doing it
- Continue breaking up meat as you're going
- When meat is almost completely browned, add tomato paste, and stir through thoroughly
- Add tin of tomatoes, crushing in your hand as you are going
- Simmer until you have a thick, rich sauce.
- 3 kg chicken drumsticks (legs)
- 2 large leeks - finely sliced
- 500 g mushrooms - finely sliced
- 2 cups white wine
- 500g Ricotta cheese
- Preheat oven to 180C (350F)
- Line 2 baking dishes with the leeks and mushrooms
- Evenly divide the drumsticks between the trays
- Pour 1 cup white wine over each tray
- Cover each tray with baking paper and foil, to keep some of the moisture in
- Bake for approximately 45 minutes
- Turn drumsticks, and replace in oven for 15 minutes to brown
- Take drumsticks out of trays, and stir through 250g of ricotta in each tray (with the wine, mushrooms and leeks)
- Replace drumsticks, and return to oven to heat the ricotta through
Thursday, May 13, 2010
- I love tea. And it's because it's tea that I've posted it here
- I love sleek looking designs that combine form and function so well, which is why it is also posted on InfoxicatingDesigns
- I could see me using it, not just in a cup (I always drink my tea in a cup, with matching saucer), but I can also see my mother using it, for her plain, bland, boring black tea, in her bone china mug with a design of
otters chasing butterfliesbadgers chasing a worm (I spoke to my mother yesterday. She chipped her otters mug)
Friday, May 7, 2010
I opted for the latter, and got my favourite cookbook out - Google.
I came up with this recipe, which aren't quite donuts, but are quite delicious.
If you don't feel like link clicking, here's the recipe:
- 3/4 cup sugar
- 1 large egg
- 1 1/2 cups all purpose flour
- 2 tsp baking power
- 1/4 tsp salt
- 1/4 tsp ground nutmeg
- 1/4 cup vegetable oil
- 3/4 cup milk (low fat is fine)
- 1 tsp vanilla extract
- 2 tbsp butter, melted
- 1/2 cup sugar, for rolling
- Preheat oven to 180C (350F)
- Lightly grease a muffin tin with cooking spray or vegetable oil
- In a large bowl, beat together sugar and egg until light in color
- In a small bowl, whisk together flour, baking powder, salt and nutmeg
- Pour into egg mixture and stir to combine
- Pour in vegetable oil, milk and vanilla extract
- Divide batter evenly into 10 muffin cups, filling each about 3/4 full
- Bake for 15-18 minutes, until a tester inserted into the center comes out clean
- While muffins are baking, melt butter and pour remaining sugar into a small bowl
- When muffins are done, lightly brush the top of each with some melted butter, remove from the pan and roll in sugar
- Cool on a wire rack.
- 1 litre boiling water or stock
- 1 cup polenta
- cream (optional for a looser polenta. If you want to be able to slice it up and fry it later, don't add the cream)
- Bring water or stock up to boil.
- Add 1 cup polenta
- Simmer for 8-10 minutes
- Stir in butter
- Stir in cheese to taste
- OPTIONAL stir in cream to make around the consistency of mashed potatoes
I also wanted something that was cheap, but delicious, so lamb casserole it is.
I'm doing it in the slow cooker tonight, but I'd normally do it in a casserole dish, in the oven, for around 2 hours, total.
- Garlic (I'm using around 4 cloves), crushed
- 1 tablespoon finely chopped rosemary
- 1 tablespoon finely chopped mint
- 1 teaspoon hot chili (seeds in)
- 1 cup tomato paste
- 1 large (2 medium) cans tomatoes
- 1 kilogram lamb chops (the cheaper the better, in my opinion)
- 2 large onions, sliced
- salt and pepper to taste
- Layer the meat and onions.
- Combine the mint, garlic, chili, rosemary and tomato paste.
- Place the tomato paste mix and the tinned tomatoes on top of the lamb in the slow cooker.
- Cook on high for approximately 3 hours, then turn down to low. Allow to cook for as long as you want - the longer the better.
Tuesday, May 4, 2010
Wednesday, April 28, 2010
Russian Friendship Tea Mix Recipe
2-1/2 cups Instant Orange Drink Mix
1-1/2 cups Instant Lemonade Mix
(like Country Time)
1-1/2 cups Instant Unsweetened Tea
1/2 cup Sugar
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1/2 teaspoon ground cloves
(all spices are the dried, ground kind- not whole!)
In a large bowl, whisk together all ingredients until thoroughly combined. (That’s pretty much it, folks!)
I'm not so sure you can buy dried lemonade mix here, but I have a feeling it's a dried sugar lemon flavoured powder.
I asked an online associate today, and she informs me that the instant lemonade mix is indeed sugar, lemon flavour, and nasty-sounding-chemical. I wonder if I can make up some lemon sugar and make it that way...
To serve, add 1 tablespoon to a cup, add boiling water, and enjoy
Wednesday, April 21, 2010
Firstly it's beginning to get a little cooler down here in the southern hemisphere, and secondly, I'm pregnant, and consequently can't keep anything heavier than soup down.
This soup recipe has to be one of the easiest ones I make, and most of the ingredients are in the average kitchen pantry.
4 tins of chopped peeled tomatoes
2 tins of water (by this i mean after the tomato tins are empty, use them as measures)
1 onion, chopped finely
1 teaspoon chilli paste (optional)
1 teaspoon crushed garlic (optional)
4 teaspoons of powdered stock, flavour of your choice
Mixed herbs to taste.
Fry off the onion, garlic and chilli in a small amount of olive oil or butter.
Add the tins of tomatoes, and water, bring to the boil.
Once boiling add the stock powder and herbs.
Mix well, and then drop heat to a simmer for 30 minutes minimum. The longer you leave it, the more the flavours will develop.
Serve either as is for a rustic style soup, or liquidise.
Serves 4 to 5 people.
Saturday, April 10, 2010
- 2 chicken burger patties per person, or one chicken breast schnitzel per person
- 1 large jar of taco sauce per 10 patties (5 schnitzels), or a jar of pre made tomato salsa.
- 1 slice of cheese, or a generous pinch of grated cheese, per patty
- Precook the chicken. You can shallow fry it, or deep fry it. Either way, make sure it is cooked.
- Place each piece of chicken on a tray (as many on there as you can fit. You can generally fit 9-ish chicken patties on a biscuit tray)
- Place a few tablespoons of the sauce/salsa in the middle of the chicken.
- Put enough cheese on the chicken to make sure it's covered.
- Cook in pre-heated oven, on moderate heat (180C or 150F) for around 15 minutes, or until cheese is golden brown
Wednesday, March 10, 2010
I use sugar because I prefer the taste to that of honey, or any other sweetened syrup.
This recipe is made per person, so you need to multiply it out for more.
Do not boil this, as it will make the tea bitter.
- 1 teaspoon loose leaf tea and one extra
- 2 cloves
- 2 cm cinnamon scroll
- 3 cardamom pods, cracked open
- 1/2 teaspoon coriander (round)
- 1/2 teaspoon fresh grated ginger
- 1/2 teaspoon fresh ground black pepper
- 2 teaspoons sugar
- 1/3 cup water
- 1/2 cup milk
- Add all ingredients except milk to saucepan, and bring to boil.
- Reduce heat, and simmer while stirring for 3 minutes.
- Add milk, and bring back to boil, simmering for a further 3 minutes.
Strain into cups and enjoy
Saturday, February 20, 2010
- 1/3 cup margarine
- 1 1/2 cups white sugar
- 6 ripe bananas (overripe work best)
- 2 2/3 cups plain flour
- 3 tablespoons baking powder (bi-carb soda works just as well)
Thursday, February 18, 2010
- 2 sausages per person (You can use 1 thick one, or 2 thin ones. It's much the same)
- 1 cup tomato paste
- 2 cans of tomatoes
- 2 medium onions (sliced)
- 4 cloves of garlic - minced (you can use 2 tablespoons of minced garlic from a jar if you're feeling particularly lazy. same with the ginger and chili)
- 2 cm piece of ginger - chopped finely
- 1 red chili - chopped finely
- paprika, cinnamon, cumin and coriander to taste
- 1 large potato per person, peeled and sliced finely