callistra: Fuschia from Sinfest crying her heart out next to Hell's flames (Default)
Posted for my own memory:

Tomatoes (I used 8 or 9, and skinned them)
Onion (I used one and a half red onions) 
Handful of home grown peas
One massive zuchini
water to fill slowcooker (3.5 litre slowcooker, 1.25 litres of water) 
Requisite vegetable stock powder
Salt to taste at the end of cooking

To serve I cooked up some pasta for Chesh and the boys. I didn't feel like pasta, and had eaten enough pastry today in leftover pasties. :-)

This is inspired by the sweatlodge soup from the other night, except T's hubby boiled up some potatoes in salted water, and we added them to our own soup. Their soup was also more watery. I was aiming for watery, except the zucchini was MASSIVE and I don't think I realised how much space the rest of the vegies would take! It did get more watery as the vegies cooked down.

Simple, nourishing, and delicious. *pats tummy*
callistra: Fuschia from Sinfest crying her heart out next to Hell's flames (Default)
Name of Cuisine:

Italian

Dining Experience:

Lots of very solid, very yummy food. Stories of proper Italian dinners involving multiple courses and a fish course, a pasta course, a beef course, a chicken course....Lots of lovely desserts too, the most famous of which is tiramisu. Italian (to me) is very much a home food. Every one has their own version of Spaghetti Bolognese (also known as SpagBol, SpagBog, Bog) and Lasagne. Chesh and I are planning to make lasagne a family event, from making the pasta through to the final product. We think it will be a fun activity to do with *every one*.  All the pastas mentioned below I expect to make by hand with Vinnie's assistance.

Customs and Notes:

Food is a very group and/or family affair. The care and love shown from growing the produce through to group processing and cooking and consumption is very much a tie in of food and love.

Recipes: (10 recipes)

1) Pizza with potato dough base and special tomato sauce
2) Roman Pan-fried Lamb
3) Gnocchi Romana
4) Pasta carbonara
5) Pasta Marinara
6) Lasagne
7) Parma-wrapped chicken stuffed with herbed garlic cheese
8) vegetarian Bean and Pasta Casserole
9) pancooked chicken with artichokes
10) Pumpkin and spinach cannelloni
11) Chicken (paprika) casserole


Main Ingredients I need to obtain (excluding meats):

General Ingredients
AnchoviesOlives (green)Olives (black)
Parma HamGruyereParmesan
EggsFlourCheese
PasataSoft Cheese with herbs and garlicPasta Sauce
OnionCrushed Tinned tomatoesArtichoke Hearts
Cannelini Beans  
   



Resources (Books/Blogs/Etc)
This is the book I am using:
Italian - over 180 tantalising recipes
The funny thing about this book is that I tried to give it away! I didn't like the formatting or the recipes, but Chesh said he did, and would mark some things he liked to try. So, it's now going to be my main reference for this month.
Also, an old favourite might have few entries/.

Livejournal Posts
Roman Panfried Lamb and Potato Base Pizza with Special Tomato Sauce

Other notes... Japanese month was a complete flop. I was sick for three weeks out of four, and we did a couple of recipes, but not the whole array I had planned. I'll tackle Japanese again later, probably in a warmer month. I want to explore cold noodle soups and salads more!

Beans!

Jun. 5th, 2008 09:39 am
callistra: Fuschia from Sinfest crying her heart out next to Hell's flames (Default)
Ok collective brain, I am soaking white cannelini beans.

Now, um... what can I do with them?

Kickarse recipes please?
callistra: Fuschia from Sinfest crying her heart out next to Hell's flames (Default)
However I only took pics of the Pizzas.
:-)

Mini Turkish Pizzas, Hummus, and Loobia-Vegies )

Notes: Were very good! The hummus was great, tastes so much better when made at home. I made it last night, let the flavours settle overnight and was eating it all day long. Good stuff, but I have some ideas for next time I make it. The minipizzas had a yoghurt dough base. The liquid comes from 50 mLs of water, and the rest is all yoghurt. Great base, just lovely, and the topping is smeared on raw and it all works just beautifully. The vegetables were just as good cold as they were last night for dinner hot!
callistra: Fuschia from Sinfest crying her heart out next to Hell's flames (Default)
Garlic and Lemon Chicken with Tomato Pilaf and Mother's Birthday Cake )


Notes: The garlic and lemon chicken was lovely! I oven baked marylands rather than doing wings like in the recipe, but next time will go with wings. The skin really took on the flavours of the marinade, and it was crisp and juicy. The tomato pilaf was pretty good too, and was unusual in that in the recipe you start with 500gs of tomatoes, blend them, and then add a few bits and pieces, and use that as the water for the rice. I cheated and used a tin of tomatoes which I then blended.

The vegetable dish for the night was a lot like loobia, except it had carrots, and chickpeas. I cooked up some chick peas and made hummus for tomorrow night, and froze the rest to help me get into using them more in cooking. I want to use more legumes etc, so I have to start somewhere!
The chick peas were yummier than from a can. Weird. :-)
callistra: Fuschia from Sinfest crying her heart out next to Hell's flames (Default)
I am starting my monthly meal plan for next month. The second most popular item on my food poll was Japanese, so Japanese will be the theme of next month.

If you have any suggestions or hints for me to think about, post them here!

Dinnah!

May. 8th, 2008 08:06 am
callistra: Fuschia from Sinfest crying her heart out next to Hell's flames (Default)
Ok, so we had mushroom risotto, Beef and Guiness sausages and corn last night, and it was good.

So, tonight we have stroganoff. I'm looking for kick-arse recipes for stroganoff! The Big V and I will make pasta to go with it. I have mushrooms, onions, beef, and greek style yoghurt (I often interchange natural yoghurt and sour cream) and everything else under the sun. Except sundried tomatoes.

But anyway.

Kick-arse recipes please?

Or should that be Kick-ASS Recipes PLZ?
callistra: Fuschia from Sinfest crying her heart out next to Hell's flames (Default)
Name of Cuisine:

Turkish/Lebanese/Moroccan

Dining Experience:

Mostly sitting on cushions on the floor with a low table in the middle. Starters or appetizers, main course, and desserts. Drinks often yoghurt based. Usually men eat together, no mention of what women do. Gossip in the kitchen I guess. :-/ (Incomplete entry)

Customs and Notes:

Recipes: (10 recipes)

1 - Loobia (beans in tomatoes and onions)
2 - Turkish style kebabs (toasted pita bread, a tomato sauce, natural yoghurt sauce and beef or lamb mince kebabs with sumac sprinkle)
3 - Chicken honey tagine
4 - Lamb stew with egg and lemon sauce
5 - Chicken with dates
6 - Mini turkish pizzas
7 - Baked kibbeh with onion and pine nut topping
8 - Lamb chermoula
9 - Stuffed courgettes in tomato sauce
10 - Grilled chicken wings with lemon and garlic
11 - chicken pie with onions and sumac
12 - Aubergines with Tomato and Chickpeas
13 - Meat Cigars
14 - Cucumber and Yoghurt Salad
15 - Sweet Potato Salad
16 - Hummus


Main Ingredients I need to obtain (excluding meats):

General Ingredients
YoghurtPine NutsBurghar
MintDillParsley
eggplantlemonspring onions
EggsCapersFeta
WalnutsFilo PastryCinnamon
all-spicepistachiostahini
chick peaspomegranite molassesvine leaves


Resources (Books/Blogs/Shops):
Arabesque by Claudia Roden
http://www.africa.upenn.edu/Cookbook/Morocco.html
http://www.tigersandstrawberries.com/

Livejournal Posts:
http://callistra.livejournal.com/411205.html
http://callistra.livejournal.com/412006.html
http://callistra.livejournal.com/415964.html
http://callistra.livejournal.com/416622.html
http://callistra.livejournal.com/418493.html
http://callistra.livejournal.com/422837.html
http://callistra.livejournal.com/424031.html
callistra: Fuschia from Sinfest crying her heart out next to Hell's flames (Default)
I spent a lot of time cooking today!

First, I did the One Hour Bread as Cait talks about on her blog City Girl Gone Country. I liked the pictures she took, and I was curious, and bread in an hour sounds good to me. Recipe follows under the cut.

Breakdown: Yep, all in less than an hour. And yes, a great sandwich loaf utilizing the No-Knead Bread technique to create a lovely crust. I love crusty bread, so I liked it. It's best when cooled and the crumb has firmed up. Just lovely. Chesh raved at how wonderful this one is after he had a slice. This recipe is a keeper.


One Hour Bread )

Secondly, since I was worried dinner wouldn't be interesting enough, (hee hee hee) I also made Honey Wholemeal Wheat Bread but I made it into buns. These are just awesome. These ones I was determined to keep the recipe for, and are just gorgeous. Plus I made sixteen and had pretty patters of sesame topped ones and poppy seed ones in the pan. Looks excellent too, though I think I will just break them up for tonight.


Honey Whole Wheat Bread Recipe Here )
I also made my 1,000 wordcount, and am only 22 words of my 1500 wordcount. Today has been very productive, and the house is very clean except for the usual kiddymess. Ok, I have to go and do my 500 challenge!
:-)
callistra: Fuschia from Sinfest crying her heart out next to Hell's flames (Default)
- 1500 words (well, a thousand plus the 500 challenge. Except we have company tonight. Hmmm.)
- Sweep and Clean
- Check over Bills and Paperwork
- Look at Bra order (Not progressed at all. Should pout but don't have time! LOL)
- Sort out posty stuff for Babalon (well, it's in a box. Now I need to look at the material and see if there are any big bits. Or cool bits I want to make into drawstring bags. Yes, i am determined to continue with the sewing.)
- Finish Babalon-Con for Babalon before posty stuff is sent.  (This should be upgraded to find.)
- Read Eternity of Blood! (Going well! The hair down to his middle ear comment is still my favourite, but I have hit a chapter that obviously no one read before. Lots of typos, spelling mistakes, formatting errors and lost spaces.)
- Get ready for some stuff with Vinnie for the rest of the week (Hmm, working on this. I forgot one of my ideas and now it is lost int he aether. Ah well. I'm sure I will remember it later.)

- Sort out dinner.
- find thoup tureen
- make thoup
- make bread.
:-)
callistra: Fuschia from Sinfest crying her heart out next to Hell's flames (Default)
From here:

http://callistra.livejournal.com/201011.html

1) Deep frying - Happy, taking this off the new list.
2) Shallow frying - Yep, happy with this one too.
3) Pancakes/crepes etc - yep, happy with my latest forays there too.
4) Flatbreads - No progress here.
5) pastry - Bought the lard, and that's about it for now.
6) Caramel and toffee. Done a couple of times now, feeling a lot more confident.
7) Croquembrouche... nothing yet.
8) Cake decorating - Done. Happy. :-)

So, what we have left:

1) Flatbreads - No progress here.
2) pastry - Bought the lard, and that's about it for now.
3) Caramel and toffee. Done a couple of times now, feeling a lot more confident.
4) Croquembrouche... nothing yet.

I also have no new stuff to add at this point. I have a list of specific recipes, but with Chesh home at the moment I have been working my way through them pretty well already.
callistra: Fuschia from Sinfest crying her heart out next to Hell's flames (Good as Gold AOL)
Life is good right now. I'm feeling good, John is feeling good, Vincent is asleep and therefore must be feeling good..

And we are having this for dinner: Honeyed Lamb Shanks for dinner. YUMMO! I'm off to start prepping for vegies. We made a big cake today. *grin*

Hey, would Connor like a duckling for his birthday? *evil grin*

More than three ducklings this time! Just by a few... )
callistra: Fuschia from Sinfest crying her heart out next to Hell's flames (Purple Flower!)
I am going to make a birthday cake for Connor, and I decided we need to run a test to check out our methodology and learn any impending problems with the ingredients and mediums we will be using. This is a pictorial of our test run.

Please note, there are 20 pictures behind this cut. If you are on dialup, either be patient or just don't worry about it. The cake is blue. What more do you need to know, really?? Oh, and it's really YUMMY! Although I am planning on using different cake mixes etc for the real cake.

Let the Test Begin!! )
callistra: Fuschia from Sinfest crying her heart out next to Hell's flames (Cucumber Icon!)
I can do something for pleasure other than cook! Speaking of which.... )

Hmmm.... which cookbook to read next??

Actually, I have just finished Thud! I enjoyed it very much. I love you Mr Pratchett! It made me cry for some of the children related bits. :-) However at the end of the novel, I had Chesh come home, plus Sprog decided it would be a good time to be a bit noisy and the TV was going and Chesh kept talking... I'll read it again later. :-) I think I remember what happened...

Still drinking guiness and expressing. It's kind of time consuming, so I have to try and time it for when Vincent is happy being alert and not really being played with much, or else when he is asleep. But, still going. Not sure how long we'll be doing this for. I'm still convinced it is worthwhile at the moment. A few more weeks of this though I might be over it.

I had fun at Swansea yesterday, and bought asparagus, basil, parsley, coriander, potatoes, beetroot, capsicum, spring onions, tomato, brussels sprouts, I thought I bought some beans but I can't find them so I guess not, apples.... artichoke hearts, dried shrimp... er... I can't remember any more! I need the dried shrimp because I have recently acquired the cookbook that [livejournal.com profile] lucretiae and Matt have been cooking from and I am looking forward to cooking many Chinese marvels. It also has recipes for pork and prawn dumplings, char siu bau, rice flour rolls, glutinous rice... I haven't even finished reading this one! The dim sum is the first section in the book!

Anyway, enough chatting to you all. Tomorrow is very busy! We're going to the Kelmscott Show! Cool! :-) Should be fun! I like agricultural shows. :-)

And, just cos, here is a pic of Vincent. The date is wrong. I shall fix now. :-) It's actually from the 7th of October.


Happy Vincent Happy Vincent

Vincent has been smiling, chuckling, chortling and laughing. And he has put on 500gs in a week. My arm hurts!!

callistra: Fuschia from Sinfest crying her heart out next to Hell's flames (Lemon Meringe Pie Icon)
A while ago, I posted my wish list of cooking skills to be worked on:

To refresh your memory if you like, click Here!

1) Deep frying - OK, made tempura the other day and I was happy with that. Now, I just need to practice!
2) Shallow frying - did that too! (Thanks Alton!) and it worked!
3) Pancakes/crepes etc - yep, happy with my latest forays there too.
4) Flatbreads - No progress here.
5) pastry - Bought the lard, and that's about it for now.
6) Caramel and toffee. Done a couple of times now, feeling a lot more confident.
7) Croquembrouche... nothing yet.
8) Cake decorating - well, John and I are planning to do a cake decorating course! It will be fun!

Today is the first day in about a month I have had a few hours away from sprog. It would have been slightly better if I had not had two nights of bad sleep before it, but hey, grab what you can with both hands. We went and looked at food porn. I like cooking shops. And then, we went and had lunch at carousel food hall. And then we went and saw the Wallace and Grommet movie. I like the bunnies in the BV2000 or whatever it was called. The calm floating was tres cool. :-)
callistra: Fuschia from Sinfest crying her heart out next to Hell's flames (Red tomato icon)
Goodness, I have been watching too many cooking shows! Dinner tonight was leek and pea risotto with honey mustard garlic prawns, and the butter from the prawns drizzled around the risotto. Dessert is strawberry pudding - using Jamie Oliver's recipe from some episode of the naked chef that I have seen about four times now, I mixed up 75gs butter, 75 gs castor sugar, and then later add one egg and 75 gs self raising flour, dolloped it on top of chopped strawberries. Realising that Jamie had done his pears with a syruppy thing, I then poured a little plum port between dollops in lieu of a syrup, and popped it in the oven. Served hot with connosieur vanilla icecream.

Pics of main, but not dessert, will be posted to food porn, when I can be bothered.
:-)

However, this is food for the soul as well as for the body, so I don't feel as carbed out as I have been. Yay! Lunch today, I made pad thai. Oh, and the Franks and Beans were....OK. John liked them more than me.
callistra: Fuschia from Sinfest crying her heart out next to Hell's flames (Red tomato icon)
*sigh*

I'm really hitting the comfort food this week. I'm going to put back all that baby weight, I swear. *sigh* Sproglet has been happy for some of the morning, squally for an equal amount of the morning, and is currently asleep while I try and prepare some food for lunch and munch. Just managed to have coffee. Smooooooooooth coffeeeeeeee. Gooooooooood coofffffeeee. I have, probably somewhat hopefully, signed up for nano again. Now, I just need a plot. The plotline of "new mum starts to get her sex drive back and drives her husband crazy" might not cut it for an erotic novel though. Besides, I can't write for sh*t.

:-)

I'm picking the red tomato icon for today, to symbolise my current food obsession, and bloated/want to be stuffed feeling.

ROUND!

Love yas all. :-)
Um. There was something else... ah yes, after last night's yummy sate beef, tonight we are trying an american favourite, Franks and Beans. See? REAL stodge food. Have to run off, the oven is chirping that fe and shay's bikkies are ready for me... YUM!

Er, I probably shouldn't have mentioned them cos John will come home and want one, and I will have eaten all of them. Oops.
*grin*
callistra: Fuschia from Sinfest crying her heart out next to Hell's flames (Default)
Well, the oil/fat/whatever is still heating up. I'd like to ramble gently abotu how much Alton Brown has been useful to us to extend our culinary horizons, not so much in food itself, but more trying things out that were out of our comfort zone. For example, I shallow fried the other day! Woo! It may not seem like much, but it is an important step form e - I have been wanting to do things like that ever since we got the new kitchen, but I sure wasn't moving much when I was pregnant. But I am learning and extending my skills. I have now also done crepes, caramel (successfully in the end) shallow frying, deep frying, cream sauces... I should go and check out that previous list I did of things I wanted to do.

Ooo, and I should ask every one - what is their favourite gourmet shop?

I find it amusing now that I can look at anything in my fridge, and instantly come up with two or three dishes that would feature that ingredient with what I already have. I can cook a kick ass carbonara (a proper one, using egg and not cream), I can hand make my own gnocci (the last one I did was pumpkin and potato rather than just pumpkin) and we had steak with blue cheese and loobiaj (beans in a tomato onion sauce) for dinner the other night. John comes home to dinner, and if things are going well we have a glass of wine and a small serving of munchies at the table, and dinner on a nice set of crockery. I am starting to take far more care with presentation as well as putting more thought into the plates, glasses, etc. I now want to get some really nice plates, and some really nice wine glasses.

I had some more thoughts, but I was distracted by the oil being ready. Now, I have to run off and eat, cos I cooked everything up between this paragraph and the last one!!

Yum!

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