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Posts Tagged ‘recipe’

delicious eatables

for that birthday that A just had, I made her some foods. I’m a bit poor of money and time to buy or make a present, so I made dinner instead. Oh boy, what a dinner. I’ve let my cooking capabilities slide in the last few years, but tell you what, that was an amazing meal.

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Miso-glazed salmon with ginger buckwheat noodles. Oh me, oh my.

Just to word you up, my food photography is not that good. Neither is my food presentation. Or preparation. Nicked the photo from the website. Next photo is nicked, too. Click the visions of deliciosity to get to the recipes.

Also, incidentally, if you didn’t know and it isn’t yet obvious, I’m not vegetarian any more. It was a long and difficult process to make that decision. If you’d like to discuss it, apply within. Kind words only, please.

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Lemon almond yoghurt cake. WHAT? Lemon almond yoghurt cake.

From the Gluten Free Goddess. I would eat only food from that website, if I could translate from American. I cooked it slowly because our oven is weird, and the bottom cooked like a crumpet. DREAM.

FOOD. I love food.

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Even though I have a literature degree and want to be a librarian, I’m not doing much good at reading serious books. Mostly at the moment, I read comedy, travel books, sci-fi, books for teens or graphic novels. Or usually, all of them at once. I read multiple things in tandem. I read, *all* the time.

So, this week’s topic is a pretty hard one for me. I can’t even remember all the things I’m in the process of actively reading. So, for simplicity’s sake, the one that is sitting open by the bed right now is the tenth book in the Deathnote manga series.

Death Note 10, originally uploaded by Yami Sasuke.

I bought issues 1-7 myself, but at $12-$15 each, it’s not super sustainable. Who knew that libraries all over Melbourne stock extensive Manga collections? My best recommendations are Darebin and Moreland libraries; City Library is too widely frequented by international students and they borrow all the good stuff faster than I can. Even still, in the North there’s often a wait. I finally got my hands on issues 8-12, joy!

L and light, originally uploaded by Kaori Hatake.

Deathnote has spawned an Anime series and a live action movie, none of which I have watched yet… didn’t want to ruin the ending.

Deathnote is a Shonen Manga, aimed at men (as opposed to Shojo, for women). Shonen is my preference… shojo is boringly romance and sex oriented. Man, there’s some dirty story lines for little girls in the shojo world.

Ryuk ~ Walk in the Sky ~, originally uploaded by EdwardLee’s collection.

The Deathnote story involves a god of death (a shinagami, seen in super cute toy form, above) dropping a notebook onto earth. The notebook can be used to kill people by writing their names in it, and is found by a misguided kid who thinks he can cleanse the world of evil. He makes a pretty good very-bad-guy face by the end of the series…

Death Note, originally uploaded by Fran Rocha.
It has also, as with so many things in Japan, spawned some dogged fan behaviour, including an awful lot of cosplay (like here) and fan art. Didn’t think I’d post any of that. It gets a bit dirty.
Thanks to My Champagne Dreams for this week’s topic, and Three Buttons for hosting This Is.
In non- This Is news, A and I have big plans for preserves. Pip posted about making Ginger Beer, which spurned us into action. Here’s our plant!

plants on windowsills, originally uploaded by urbn pirate.

Join in the ginger beer along! It’s totally what Spring needs.

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To go with my newfound fascination with making muesli, I have been looking for a decent recipe for bars that doesn’t involve truckload of flowers, or cakeyness, or whatever. So! The latest one I have seen I found on the back of a soy milk box! So I’ll give it a shot, and let you know how it goes. I’m just not up there enough with cooking techniques to make stuff up.

breakfast bars!
makes 8 large bars

2 cups rolled oats
1/3 cup dried apricots, chopped
1/2 cup dates, chopped
1/4 cup sunflower seeds
3 tbsp honey
2 tsp cinnamon
1 tsp coconut or vanilla extract
1 cup soymilk
1 eggwhite, slightly beaten

Preheat oven to 180oC. Place all ingredients in a large bowl and combine well. Line a 20cm square cake pan with baking paper. Press oat mix into pan and bake for 30 mins or until golden. Let cool completely and cut into bars.

WILL IT WORK?? Only time will tell. Or will it?!?

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squishy granola bar

Maybe you recall I wanted to make muesli? Well, I did. It was great, although I managed to reduce ingredients proportionately in some cases and not in others, so it’s a bit, well…. salty. Which isn’t really the key factor I look for in a breakfast cereal. It’s not *too* bad, but I’m definitely looking to improve on it next time. My next effort is going to take place in a wee while today, I am fully stocked up with ingredients from Friends of the Earth. It will be less salty!

My next project, I think, will be muesli and honey slice. I travel with muesli bars, so maybe this can cut costs? And be delicious? I can only hope.

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crunchy granola suite

Granola, originally uploaded by Ryan Nowell Photography.

HEY YOU. Make muesli! It’s cheaper than buying it!

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Good Friday. What is? What is to non-Christians? Who, really, knows what it all means? Catherine Deveney does (oh, mine hero). What does it mean to you? To me, you ask? To me, it means a public holiday to hang out with wonderful people who aren’t at work, it means most of the shops are shut (but not in the northern suburbs of Melbourne, pack of wonderful heathens), it means traffic jams outside the Maronite centre down the road, and it means peeling the X off hot cross buns and eating them first.

On the other hand, my wheat allergy means eating store-bought hot cross buns will make me mighty unhappy. So, I taught myself to make them. Being non-religious (although, could cooking be considered a religion?), I am justifying this by using them to mark the coinciding pagan tradition recognising the Vernal Equinox (which I am, in turn, justifying because I like the stars and the moon and the passing of the seasons why not,). Apparently too, by making them on Good Friday, I am protecting my family from rats, fires, accidents and shipwrecks. And who doesn’t need a little extra protection from shipwrecks? I’m certainly not about to turn it down.

I made two rounds, happily mixed and kneaded and proven while watching Firefly, thereby injecting a little more love and fun and bounty hunting spirit into the dough. I made the first round with spelt flour (to cater for me) and choc chips instead of fruit (to cater for Anna and Sal). Apparently choc chips in hot cross buns is popular only in Australia, thankyou Wikipedia. The second ones were made with all gluten-free ingredients (to cater for Jules), including some miscellaneous flour that Jules produced, possibly white buckwheat, judging by the smell. Yum! yum!!

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RECIPE: Hot Cross Buns
(source: ABC)

Serves 12
Preparation Time: 2 hours

You need:
450g flour of your choice
1 tsp. salt
1 tsp. Mixed spice (i used Garam Masala)
1 tsp. Cinnamon
50g margarine
1 sachet easy blend dried yeast
150g chocolate (i used cooking chocolate, chopped small)
50g sugar
225ml milk
1 egg, beaten
For crosses – 1 tbsp flour and 1.5 tbsp water

Method:
Sift flour, salt and spices into a large bowl and rub in butter. Mix in the yeast, chocolate and sugar. Heat milk to hand temp. and whisk into egg before adding to flour mixture, and mix well. This part is very sticky.

Turn dough on to a floured surface and knead for 10 mins or mix in electric mixer with dough hook for 5 mins. The flours I used were, as mentioned, mighty sticky and I ended up adding lots more flour gradually to get the damn dough off my hands. The second lot was particularly irritating. Durn sticky dough.

Divide dough into 12 even pieces of about 75g (3oz) and form into balls. Arrange on an oiled tray leaving space for spreading (although they will join up during baking). Cover with a tea towel and leave to prove in a warm place for about one and a half hours till doubled in size. Look at them grow!

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To make crosses mix the flour with about one and a half tbsp. water to make a thick batter. I made mine too runny on the first round and they just merged. On the second I cut striped in, in two parallel lines. Apparently that’s what happens in countries where people don’t approve of the cross. Thanks Wikipedia.

If you have a piping bag (with a round nozzle), then pipe a neat cross on each bun. If you don’t, which I don’t, paint it on with a spoon. or be lazy and cut it into the bun.

Bake at 200 C / 400F / Gas 6 for 25 minutes. When cooked, pull buns apart, split them, toast them if you like, smother them in margarine and eat them until you’re full and sick and can’t even think about making dinner. ENJOYPANTS.

THE END OF MY FIRST RECIPE.

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The gluten-free un-cross version

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The gluten-y, spelty pale cross version, or what little is left.

In other news, happy 50th birthday, Gary Oldman. Live long and prosper.

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