Here we can post general recipes.

This is quite a good feed for out the back....on the boards (veranda).

http://www.cookingrecipesguide.org/beef-rendang-recipe.html

I thought it might be more interesting feedback than other threads.

I make it slightly differently - a vegetarian version, and I add grated fresh coconut that has been roasted to a golden brown colour, at the end.  There is an Indonesian word for that - Kerisic or something like that. I blend it in with the thick sauce at the end

Mate as long as it doesn't give me the ring of fire I'll eat anything. :o

muso wrote on Jan 29^th, 2011 at 9:45pm:

This is quite a good feed for out the back....on the boards (veranda). http://www.cookingrecipesguide.org/beef-rendang-recipe.html I thought it might be more interesting feedback than other threads. I make it slightly differently - a vegetarian version, and I add grated fresh coconut that has been roasted to a golden brown colour, at the end.  There is an Indonesian word for that - Kerisic or something like that. I blend it in with the thick sauce at the end

I am quite partially to a good "beef redang", I usually like it hot/spicy.

That said, I visited a Korean restaurant just before christmas and a dish named Fire Chicken was recommended.

Well, let me tell you, I struggled for about 30 minutes picking at bits & peices and my tongue and my entire mouth constricted so much. that I nearly choked!

In all, it took a good 24 houts for my system to recover and I promise you, if anyone ever recommends a "fire chicken" again, they will get a mouthfull, not me!

perceptions_now wrote on Jan 29^th, 2011 at 10:20pm:

muso wrote on Jan 29th, 2011 at 9:45pm: This is quite a good feed for out the back....on the boards (veranda). http://www.cookingrecipesguide.org/beef-rendang-recipe.html I thought it might be more interesting feedback than other threads. I make it slightly differently - a vegetarian version, and I add grated fresh coconut that has been roasted to a golden brown colour, at the end.  There is an Indonesian word for that - Kerisic or something like that. I blend it in with the thick sauce at the end I am quite partially to a good "beef redang", I usually like it hot/spicy. That said, I visited a Korean restaurant just before christmas and a dish named Fire Chicken was recommended. Well, let me tell you, I struggled for about 30 minutes picking at bits & peices and my tongue and my entire mouth constricted so much. that I nearly choked! In all, it took a good 24 houts for my system to recover and I promise you, if anyone ever recommends a "fire chicken" again, they will get a mouthfull, not me!

Partially, or fully into a rendang?

I don't mind one myself, and think I must be immune to the old ring of fire, because I eat quite allot of spicy food.

Though I do hate it when they serve it with ugly garnishes, as is follows....must they spoil it?

http://www.malaysiasite.nl/images/recept5.jpg

Yeah, most Korean food is spicy. I sometimes make a quick noodles dish flavoured with kim chi. Kim Chi is like a very fiery but flavoursome Korean version of Sauerkraut made with cabbage and chilli. It's probably healthier than say Thai because they don't use coconut milk.

I don't mind a bit of fire. If this thread is consigned somewhere else, I'll share some of my fieriest recipes.

Sorry FD, just having fun.

I am quite partial to green eggs and ham.

And don't mind a good rogan-Josh, topped with yoghurt, mango chutney, served with papadums.

No need to fry papadums in Ghee, (what Indians call clarified butter)...(far too fatty)...

Just pop about 8 of them on a large dinner plate, and zap them in the microwave for about 75 seconds.

Done!

:) My kids love curries served with yoghurt , chutney, and papadums....you can use the papadums as edible utensils.

(My daughter does the papadums, and eats half of them before they get to the table..lol)

And the yoghurt takes the heat off your really hot curries, even your spicier Moroccan variety.





http://www.taste.com.au/images/recipes/tas/2009/06/21584.jpg

muso wrote on Jan 30^th, 2011 at 7:28am:

Yeah, most Korean food is spicy. I sometimes make a quick noodles dish flavoured with kim chi. Kim Chi is like a very fiery but flavoursome Korean version of Sauerkraut made with cabbage and chilli. It's probably healthier than say Thai because they don't use coconut milk. I don't mind a bit of fire. If this thread is consigned somewhere else, I'll share some of my fieriest recipes. Sorry FD, just having fun.

I for one love talking about food, and would happily participate in any food thread you have on offer.

:)...re- Freediver, I'm sure he's just happy to see people talking about someone/something other than the 'M' word for once.

I know I am... ;)

mellie wrote on Jan 30^th, 2011 at 7:22am:

Partially, or fully into a rendang? I don't mind one myself, and think I must be immune to the old ring of fire, because I eat quite allot of spicy food. Though I do hate it when they serve it with ugly garnishes, as is follows....must they spoil it?

Mellie - I can talk to you about cooking. Everything else tends to cause conflict, and I prefer to make peace, so I won't talk to you on any other subject :)

I agree about the garnishes.  By the way, I prefer the Indonesian version of Rendang. The Malaysian version uses shrimp paste usually and they (mostly) use curry powder - a nasty remnant of British rule. In Indonesia, it's a special events dish, prepared with love. I sometimes make it with sticky rice (nasi lemak), and the two together are an absolute celebration of over indulgence.

We don't need curry powder. I only use fresh ingredients. I start by blending 5 large garlic cloves, 4 brown shallots, about 3 small stems of lemon grass (citronella) about 2 inches of young ginger root, 4 kaffir lime leaves, a piece of sliced galangal (fresh is good too, but you can buy it in brine),  enough cinnamon bark to make a teaspoon of ground cinnamon and nutmeg (about a level spoon of powder or equivalent). Blend until you get a smooth paste.

Then chop half a red onion finely to make long thin slices, and add to some vegetable oil. Fry until it changes colour slightly then add the paste. When it starts to look dry, add a can of coconut milk (my only non fresh ingredient). You can substitute young frozen coconut that has been blended.

Bring to a simmer then add the meat (or in my case Chinese style vegetarian beef).  http://www.vegieworld.com/ Simmer some more to reduce the volume by about half then add  about a generous tablespoon of chopped red hot chilli (you can substitute sambal oelek or hot chilli paste).  That's a lot of chilli I know. Add a dessert spoon of chopped turmeric root (dried turmeric is ok). Add a teaspoon of salt and a teaspoon of sugar. Meanwhile, get about a cup of grated fresh coconut (you can use the moist pre-shredded stuff)  and spread it out on a tray under the grill. Watch it carefully until it turns a golden brown all over. A few darker spots will add to the flavour.

Allow the Rendang to simmer slowly until it's quite thick.  Then add the grilled coconut, stirring to coat the pieces of meat.

Serve with steamed rice, or nasi lemak as a special treat.

My favourite food....curry, any type, any time. Not overly hot, I prefer to taste the spices rather than get my mouth burnt out. It's on the menu tonight....beef whatever spices I chuck in. I do my pappadams in the microwave too, but lightly spray them with olive oil. How about some thinly sliced cucumber and natural yoghurt for side dishes, and room temperature water is better than chilled for cooling the palate. yuuuuuum

<<Mellie - I can talk to you about cooking. Everything else tends to cause conflict, and I prefer to make peace, so I won't talk to you on any other subject >>
..........................................................
See, there's hope for mankind yet, if only the religious would take note lol
happy cooking!

Lol...  Yes, I believe there's hope, and what a boring old world it would be if we only chose to engage in discussion with those we agreed with?

Ho-hum, dum di da....  like little blue synchronised smurfs all lined up in a row....


Sorry, I grew up in a home whereby relatives would be heavily debating politics over the dinner table, (often Xmas, Easter, New Years...Australia day, Boxing day, birthdays)....


We often wonder what neighbours think when we all get together, lol, they probably think we are fighting or something....

;D
Sorry, but it's in the blood!

muso wrote on Jan 30^th, 2011 at 7:52am:

mellie wrote on Jan 30th, 2011 at 7:22am: Partially, or fully into a rendang? I don't mind one myself, and think I must be immune to the old ring of fire, because I eat quite allot of spicy food. Though I do hate it when they serve it with ugly garnishes, as is follows....must they spoil it? Mellie - I can talk to you about cooking. Everything else tends to cause conflict, and I prefer to make peace, so I won't talk to you on any other subject :) I agree about the garnishes.  By the way, I prefer the Indonesian version of Rendang. The Malaysian version uses shrimp paste usually and they (mostly) use curry powder - a nasty remnant of British rule. In Indonesia, it's a special events dish, prepared with love. I sometimes make it with sticky rice (nasi lemak), and the two together are an absolute celebration of over indulgence. We don't need curry powder. I only use fresh ingredients. I start by blending 5 large garlic cloves, 4 brown shallots, about 3 small stems of lemon grass (citronella) about 2 inches of young ginger root, 4 kaffir lime leaves, a piece of sliced galangal (fresh is good too, but you can buy it in brine),  enough cinnamon bark to make a teaspoon of ground cinnamon and nutmeg (about a level spoon of powder or equivalent). Blend until you get a smooth paste. Then chop half a red onion finely to make long thin slices, and add to some vegetable oil. Fry until it changes colour slightly then add the paste. When it starts to look dry, add a can of coconut milk (my only non fresh ingredient). You can substitute young frozen coconut that has been blended. Bring to a simmer then add the meat (or in my case Chinese style vegetarian beef).  http://www.vegieworld.com/ Simmer some more to reduce the volume by about half then add  about a generous tablespoon of chopped red hot chilli (you can substitute sambal oelek or hot chilli paste).  That's a lot of chilli I know. Add a dessert spoon of chopped turmeric root (dried turmeric is ok). Meanwhile, get about a cup of grated fresh coconut (you can use the moist pre-shredded stuff)  and spread it out on a tray under the grill. Watch it carefully until it turns a golden brown all over. A few darker spots will add to the flavour. Allow the Rendang to simmer slowly until it's quite thick.  Then add the grilled coconut, stirring to coat the pieces of meat. Serve with steamed rice, or nasi lemak as a special treat.

Yumo muso, guess what I might be having for dinner tonight!

It sounds as though you have the caramelisation down pat!

8-)


And thanks, I really appreciate that recipe.

I have somewhat of an obsession with perfecting the perfect curry...I'm still trying.

Ex Dame Pansi wrote on Jan 30^th, 2011 at 8:18am:

<<Mellie - I can talk to you about cooking. Everything else tends to cause conflict, and I prefer to make peace, so I won't talk to you on any other subject >> .......................................................... See, there's hope for mankind yet, if only the religious would take note lol happy cooking!

This is why I love food so much, it brings everyone together.

:)

mellie wrote on Jan 30^th, 2011 at 8:56am:

muso wrote on Jan 30th, 2011 at 7:52am: mellie wrote on Jan 30th, 2011 at 7:22am: Partially, or fully into a rendang? I don't mind one myself, and think I must be immune to the old ring of fire, because I eat quite allot of spicy food. Though I do hate it when they serve it with ugly garnishes, as is follows....must they spoil it? Mellie - I can talk to you about cooking. Everything else tends to cause conflict, and I prefer to make peace, so I won't talk to you on any other subject :) I agree about the garnishes.  By the way, I prefer the Indonesian version of Rendang. The Malaysian version uses shrimp paste usually and they (mostly) use curry powder - a nasty remnant of British rule. In Indonesia, it's a special events dish, prepared with love. I sometimes make it with sticky rice (nasi lemak), and the two together are an absolute celebration of over indulgence. We don't need curry powder. I only use fresh ingredients. I start by blending 5 large garlic cloves, 4 brown shallots, about 3 small stems of lemon grass (citronella) about 2 inches of young ginger root, 4 kaffir lime leaves, a piece of sliced galangal (fresh is good too, but you can buy it in brine),  enough cinnamon bark to make a teaspoon of ground cinnamon and nutmeg (about a level spoon of powder or equivalent). Blend until you get a smooth paste. Then chop half a red onion finely to make long thin slices, and add to some vegetable oil. Fry until it changes colour slightly then add the paste. When it starts to look dry, add a can of coconut milk (my only non fresh ingredient). You can substitute young frozen coconut that has been blended. Bring to a simmer then add the meat (or in my case Chinese style vegetarian beef).  http://www.vegieworld.com/ Simmer some more to reduce the volume by about half then add  about a generous tablespoon of chopped red hot chilli (you can substitute sambal oelek or hot chilli paste).  That's a lot of chilli I know. Add a dessert spoon of chopped turmeric root (dried turmeric is ok). Meanwhile, get about a cup of grated fresh coconut (you can use the moist pre-shredded stuff)  and spread it out on a tray under the grill. Watch it carefully until it turns a golden brown all over. A few darker spots will add to the flavour. Allow the Rendang to simmer slowly until it's quite thick.  Then add the grilled coconut, stirring to coat the pieces of meat. Serve with steamed rice, or nasi lemak as a special treat. Yumo muso, guess what I might be having for dinner tonight! It sounds as though you have the caramelisation down pat! 8-) And thanks, I really appreciate that recipe. I have somewhat of an obsession with perfecting the perfect curry...I'm still trying.

I forgot the salt and sugar in that recipe - about a teaspoon of both. I'll change it.

Well, I make curries from scratch. I adore the fragrance of the different spices, and don't mind accidentally chewing on the odd cardamom pod.

Regarding cinnamon, I usually get Vietnamese cinnamon bark (cassia) from the Asian supermarket. It makes a hell of a lot of difference.

I'm off to the big smoke (aka Brisbane). When I get back I'll post a nice South Indian curry dish that I enjoy.  It uses yoghurt instead of coconut milk, black mustard seeds, cumin seeds, and curry leaves, and it's a milder curry for a change. I usually make a fish curry (Baramundi) but you can substitute chicken.  

Ex Dame Pansi wrote on Jan 30^th, 2011 at 8:18am:

<<Mellie - I can talk to you about cooking. Everything else tends to cause conflict, and I prefer to make peace, so I won't talk to you on any other subject >> .......................................................... See, there's hope for mankind yet, if only the religious would take note lol happy cooking!

One good cooking story deserves another, but does there have to be so many dam cooking shows on TV!

perceptions_now wrote on Jan 30^th, 2011 at 10:21am:

Ex Dame Pansi wrote on Jan 30th, 2011 at 8:18am: <<Mellie - I can talk to you about cooking. Everything else tends to cause conflict, and I prefer to make peace, so I won't talk to you on any other subject >> .......................................................... See, there's hope for mankind yet, if only the religious would take note lol happy cooking! One good cooking story deserves another, but does there have to be so many dam cooking shows on TV!

lol. at the risk of putting something intelligent on. I never watch them, what's more boring than watching someone cook stuff? watching them eat it I guess.

perceptions_now wrote on Jan 30^th, 2011 at 10:21am:

Ex Dame Pansi wrote on Jan 30th, 2011 at 8:18am: <<Mellie - I can talk to you about cooking. Everything else tends to cause conflict, and I prefer to make peace, so I won't talk to you on any other subject >> .......................................................... See, there's hope for mankind yet, if only the religious would take note lol happy cooking! One good cooking story deserves another, but does there have to be so many dam cooking shows on TV!

Yeah that's a worry....especially some of the stuff the 'cooks' do to poor innocent food...

Ex Dame Pansi wrote on Jan 30^th, 2011 at 2:00pm:

perceptions_now wrote on Jan 30th, 2011 at 10:21am: Ex Dame Pansi wrote on Jan 30th, 2011 at 8:18am: <<Mellie - I can talk to you about cooking. Everything else tends to cause conflict, and I prefer to make peace, so I won't talk to you on any other subject >> .......................................................... See, there's hope for mankind yet, if only the religious would take note lol happy cooking! One good cooking story deserves another, but does there have to be so many dam cooking shows on TV! lol. at the risk of putting something intelligent on. I never watch them, what's more boring than watching someone cook stuff? watching them eat it I guess.

I don`t understand it either.  These shows couldn`t rate well could they?

The original Iron Chef shown on SBS is pretty damn awesome.

Funny stuff and what they do with food is amazing.

Life_goes_on wrote on Jan 30^th, 2011 at 2:34pm:

The original Iron Chef shown on SBS is pretty damn awesome. Funny stuff and what they do with food is amazing.

It was to begin with, well, until they began stuffing human uterus's with octopus testicles.

Went from interesting to 'I-Need-a-vomit-bag' as the series progressed.

I especially love the Japanese woman's voice over- with the American accent.

http://www.pantherkut.com/wp-content/uploads/2009/05/cooking-cat.jpeg

8-) I'm adventurous in the kitchen, but not quite this daring.



Anyway, I have a curry to prepare.... thanx again for the  curry base.


:)

OK, somebody mentioned Rogan Josh. Here is the recipe I use for Rogan Josh

Ingredients:

vegetable Oil - 2 tablespoons
small red onions - 2 finely chopped
1 teaspoon of salt
Cinnamon  2 pieces of bark about 2 cm each
White Cloves 5 to 6
Black cardamom - 4 pods
Bay leaves - 2
Garlic paste  - 1 tablespoon
Ginger paste  - 1 tablespoon
Meat (lamb or beef) about 500-600 grams marinaded in yoghurt.

Add the oil to a hot frying pan (one that has a lid. Don't use the lid yet)

Heat the vegetable oil (get it really hot to start with) and then add the onions and reduce to  a moderate heat until they brown.  (hint adding salt at this stage is good practice as it brings the excess water and flavour out) Add the remainder of the ingredients in the above order. Mix well. Add the meat about 500-600 grams (lamb is traditional but you can use beef or vegetarian substitute)

Add stock (or water) to cover the meat. Cook slowly (lid on) for 20-25 minutes.

Add chilli paste to taste (2 tablespoons for hot) to a bowl and add a little water. Add to the mix. Simmer without a lid until the sauce is thick and rich.

Serve with cumin rice.

Cumin Rice:

2  cup(s) uncooked long grain rice (called Basmati rice in India)
2  teaspoon(s) cumin seeds
1/2 teaspoon ground turmeric.
1  tablespoon(s) butter or ghee (clarified butter - you can get this in most supermarkets and it freezes well)
4  cups water
salt and a dash of lime juice to taste

Heat butter / ghee (clarified butter) on medium level in a large heavy-bottomed vessel for about 2  minute(s).
Add the cumin seeds and fry for 2  minute(s) till the seeds splutter and start to release their flavour.
Add half a teaspoon of ground turmeric.
Add the rice, lime juice, water and salt. Mix well. Bring to boil on high heat.* Reduce heat and cook covered on low level for 15  minutes till all water evaporates.

* I usually do this step in a pressure cooker, but you don't have to.

If you make it hot, consider a pinch of asafoetida (hing) if you have some. It helps with digestion. (It smells like 2 weeks old unwashed  labourer's loincloth but it's good stuff. )

It's always fun when you get a Spanish Mackeral on the line. My best catch was (for me) a good sized threadfin salmon last week. I'll give you a recipe for a great topping for fish. It goes pretty well with Mackeral and salmon alike.

Black Pepper & Almond Crust
( Pepe Nero e  Crosta di Mandorla)

Ingredients

100 grams raw almonds
50g breadcrumbs
1 tsp garlic paste or 1 large clove garlic
grated zest of one lemon
sea salt plus 1 tsp finely ground black pepper
25 g parmesan  (or better Grana Padano)
1 tbs chopped pasley
2tbs unsalted butter melted
6 x 180g fish (skin on)
Lemon wedges to serve
Extra Virgin Olive Oil.
I use this, but it might be difficult to get:

http://www.oliotoscanoigp.it/en/identification-label-oil-tuscan-igp.asp

Method

Grind almonds, breadcrumbs and garlic in food processor (not too fine). Add zest, pepper, parmesan, chopped parsley. Pulse to combine the drizzle on melted butter. Transfer to bowl.

Preheat oven to 200 C. Lightly season fish with salt. Press almond mixture onto flesh side of each cutlet (or whatever)
Heat olive Oil in a heavy pan over medium heat. Sear fish, crust side up for 2-3 minutes, transfer to oven and cook for a further 5-6 minutes.  Fish should be cooked but moist and crust lightly toasted.

Serve with Pinot Noir. 

This bread has a chewy golden crust and a tender interior turned a pale yellow by the semolina flour (if you use yellow semolina flour). If you use white semolina flour, you can also add a teaspoon of malt extract to get a nice colour.  The sesame seeds add a nice nutty flavor.

It's my favourite type of bread, but I tend to snack on it (too much) when I make it.

It's a bit finicky to prepare, but it's worth it in the end.


Artisan Ciabatta with Sesame Seeds

Ingredients

2 1/2 teaspoons (1 dessert spoon) fresh yeast
1/4 cup warm water, no hotter than 45 C
1 tablespoon EVOO
1 dessert spoon sugar (or with a proportion of malt extract)
1 cup water
2 1/2 cups or 350 grams durum wheat or semolina flour
1 cup plus 1 tablespoon or 150 grams unbleached all-purpose flour (I use 00 flour)
1 dessert spoon or 10-15 grams fine sea salt
1/3 cup sesame seeds

Cooking Directions

Heat the oven to 220 degrees.
In a measuring cup dissolve the yeast in the warm water. Let it stand until creamy, about 10 minutes.
Whisk the EVOO and the cup of water together.
Put the flours and salt in the bowl of a food processor with the knife blade. Pulse 2 or 3 times to mix the dry ingredients. (You can make the dough by hand in a large bowl. Put the wet ingredients in a large bowl and mix in the flour a cup at a time until the dough forms. Knead it until the dough is soft and silky smooth.)
With the machine running pour in the yeast mixture and then the water/oil mixture.
Process for about 45 seconds after the dough comes together.
Knead on a floured surface until the dough feels smooth.
Form the dough into a ball and put it in a lightly oiled large bowl. Cover tightly with plastic wrap and then a kitchen towel. Set aside in a warm place to rise until double in size, 60-90 minutes.
Press the dough down and put it on a floured work surface.
Cut the dough in half to form 2 balls.
Flatten the ball with your fingers to form a rectangle.
Tightly roll the dough to form a cylinder, each loaf should be about 10 inches long and 6 inches in diameter.
Wet the top of each loaf, sprinkle with sesame seeds and press the seeds in with your fingers.
Cover loosely with plastic wrap and then a kitchen towel to keep the loaves from drying out.
Set aside to double in size, 60-90 minutes.
Sprinkle corn meal on a peel or baking sheet.
Place the loaves on the peel or sheet and make 3 slashes on the top of each loaf with a razor.
Slide the loaves onto the baking stone or place the sheet on the stone. (If you do not have a baking stone, put the sheet on the lowest rack of the oven.)
Spray the loaves several times with water. The moisture helps the bread expand more before the crust sets.

After about 10 minutes reduce the heat to 175 and bake in the dry oven until the loaves are golden brown and sound hollow when you knock on them, about 25 -30 minutes.

Cool the loaves on a wire rack for 30 minutes before slicing.

---

What the hell are white cloves?

St George of the Garden wrote on Nov 17^th, 2013 at 8:10pm:

What the hell are white cloves?

Just use normal cloves. "Brown cloves" is the name given to the flower petals. White cloves are just ordinary cloves.

muso wrote on Feb 11^th, 2011 at 11:15pm:

OK, somebody mentioned Rogan Josh. Here is the recipe I use for Rogan Josh Ingredients: vegetable Oil - 2 tablespoons small red onions - 2 finely chopped 1 teaspoon of salt Cinnamon  2 pieces of bark about 2 cm each White Cloves 5 to 6 Black cardamom - 4 pods Bay leaves - 2 Garlic paste  - 1 tablespoon Ginger paste  - 1 tablespoon Meat (lamb or beef) about 500-600 grams marinaded in yoghurt. Add the oil to a hot frying pan (one that has a lid. Don't use the lid yet) Heat the vegetable oil (get it really hot to start with) and then add the onions and reduce to  a moderate heat until they brown.  (hint adding salt at this stage is good practice as it brings the excess water and flavour out) Add the remainder of the ingredients in the above order. Mix well. Add the meat about 500-600 grams (lamb is traditional but you can use beef or vegetarian substitute) Add stock (or water) to cover the meat. Cook slowly (lid on) for 20-25 minutes. Add chilli paste to taste (2 tablespoons for hot) to a bowl and add a little water. Add to the mix. Simmer without a lid until the sauce is thick and rich. Serve with cumin rice. Cumin Rice: 2  cup(s) uncooked long grain rice (called Basmati rice in India) 2  teaspoon(s) cumin seeds 1/2 teaspoon ground turmeric. 1  tablespoon(s) butter or ghee (clarified butter - you can get this in most supermarkets and it freezes well) 4  cups water salt and a dash of lime juice to taste Heat butter / ghee (clarified butter) on medium level in a large heavy-bottomed vessel for about 2  minute(s). Add the cumin seeds and fry for 2  minute(s) till the seeds splutter and start to release their flavour. Add half a teaspoon of ground turmeric. Add the rice, lime juice, water and salt. Mix well. Bring to boil on high heat.* Reduce heat and cook covered on low level for 15  minutes till all water evaporates. * I usually do this step in a pressure cooker, but you don't have to.

Here is where I saw the “white cloves.”

For rendangs I buy beef cheeks, $8/Kg, need long slow cooking but then they are magnificent, gelatinous, tender and shiny.

This Topic was moved here from Cats and Critters by muso.

Just made a raspberry, cream and meringue roulade.

Was a bit worried at one stage that the cream had been beaten into butter but nope, perfect and the raspberries were at the exact half frozen stage. Will post up a recipe at some stage never fear.

Lovely having my own chooks. Still got 6 eggs in the fridge and tomorrow will collect another 2 or 3. I also have 4 egg yolks in the fridge—guess a nice custard tomorrow. (meringue used 4 egg whites.)

St George of the Garden wrote on Nov 25^th, 2013 at 6:29pm:

Just made a raspberry, cream and meringue roulade. Was a bit worried at one stage that the cream had been beaten into butter but nope, perfect and the raspberries were at the exact half frozen stage. Will post up a recipe at some stage never fear. Lovely having my own chooks. Still got 6 eggs in the fridge and tomorrow will collect another 2 or 3. I also have 4 egg yolks in the fridge—guess a nice custard tomorrow. (meringue used 4 egg whites.)

Do you know that in Italian, the word crema means either cream or custard. In French, crème means the same.

Most desserts with cream in Italy have a yellowish colour. I tried ordering panna, but it's not exactly an equivalent. If you order a gelato con panna, it's similar to out whipped cream (with sugar) but panna per cucinare is different again. It's like a kind of thickened cream that bad cooks add to their pasta sauces.

In Paris in Jan ’79 I noticed a Cremery doing brisk business. Made a note but when I went back there in the afternoon it was shut—guess because it was Sunday  :'(

French bread is awesome but I thought Italian food overall was better than the French.

If you tried ny artisan ciabatto in Reply 24, you'd never give French bread a second look.

I did a dish with salmon, couscous, zucchini, asparagus and tomato tonight.  It was based on a Jamie Oliver recipe, but I used almost three times the quantity (the original recipe was to serve 1 only) and I put in extra couscous (I used the pearl one)

http://s3-eu-west-1.amazonaws.com/jamieoliverprod/_int/rdb2/upload/478_1_1350906514_lrg.jpg

http://www.jamieoliver.com/recipes/fish-recipes/salmon-and-couscous

I also steamed some beetroot and dressed it with coriander and olive oil.

There were no leftovers.....

Ice, 3 fingers of devils cut bourbon. Fill with coke. Delicious.

Making a  macaroni, cheese and tuna boiled in and butter milk and stir through tuna, cauliflower and cheese to be baked in the in the oven, expecting something pretty good..I like simple dishes as much as my kids do... :P

In winter, simple and hearty fare is welcome. When summer comes appetites are fickle and the cook has to be a bit clever and make meals that appeal.

Make the Thai fishcakes—not that much work and deelish.

St George of the Garden wrote on Nov 26^th, 2013 at 8:10am:

In winter, simple and hearty fare is welcome. When summer comes appetites are fickle and the cook has to be a bit clever and make meals that appeal. Make the Thai fishcakes—not that much work and deelish.

Doing it this week George...and as we have the best oysters in Australia...it will be a real surf and surf experience...cant wait..maybe macaroni first I dunno...

LOVE the Coffin Bay oysters, hmmmm!!!!

Thai fish cakes are great. I normally just buy them frozen from the Asian grocer, but I'll try the recipe some time.

The cucumber relish is just as important—I love dipping the cakes into it.