Great recipe site. https://hungryhappens.net/recipes/ See what you think.

Another Conversion site

I like this site, because it is Australian and therefore covers Australian cup and spoon measurements. This is important because in Australia our measurements are different to the US and UK measurement. When cooking, check if the recipe is Australian or US/UK, so that you get the measurements correct. https://www.womensweeklyfood.com.au/foodie-facts/cup-grams-ingredient-weight-conversion-1315 You can thank me later!

Pistachio Meringue Cake

For the recipe see my FB site

Lasagne

 I love Matt Preston's lasagne.  It is on regular rotation at our place.

I urge you to try it.  Here is mine as it just came out of the oven.  It is from his book 100 Best Recipes

Lasagne

Recipe

Conversion

 I don't know about you, but sometimes I don't have the correct size tin for baking, and my maths is ordinary to say the least, when trying convert numerous ingredients to the new size tin.  Today I found this site to help with conversion.  There is a lot of information in this link, and will help with converting ingredients as well as cake tins.  I used it today to work out how to convert 10 tablespoons of butter into grams.

Baking Like a Chef

Recipe site I love

Good afternoon all, 

I wanted to share this with you

Recipe Tin Eats

I love the simplicity of the recipes and also the fact that you can choose to go straight to the recipe.  I sometimes don't have time or the inclination to read the authors life history or the life history of this particular recipe.  Or maybe I read it before.

In addition it is easy to scale up or down the number of servings that are required.

Thank you Nagi

As the weather has turned cold, the tomato vine has whithered, with only a few green tomatoes left, what to do?

Green tomato relish, or green tomato chutney or?

Here is the end of the harvest, sitting my mum's smallest jam pan.

Little Kitchen - check it out

 I love this pasta recipe and have made some delicious roasted pumpkin, rosemarey garlic and feta tortellini with a sage burnt butter sauce - two nights in a row!

https://www.thelittlekitchen.net/how-to-make-homemade-pasta-with-kitchenaid/

Yummy delicious treats

 Here are three recipes that I made this week

Double Choc Muffins - gluten free

https://www.mamaknowsglutenfree.com/gluten-free-double-chocolate-muffins/

Lemon almond biscuits

https://www.sainsburysmagazine.co.uk/recipes/cookies-and-biscuits/soft-lemon-and-almond-cookies

Chickpea cake with lemon glaze

http://www.mckenziesfoods.com.au/wp-content/uploads/dlm_uploads/2020/06/McKenzies-Better-Baking_eBook_FINAL.pdf

Enjoy!

Kokoro

Today we wanted to go to a Japanese restaurant to celebrate Mici's birthday.  We have been to other Japanese restaurants, but were looking to try something new.

We decided, after doing some research to give this one a try,  Kokoro or Heart in English.  The restaurant is in Gunghalin, about 25 minutes away on the other side of town.

Kokoro is located in the G, a shopping mall.  Access to the restaurant is from a side street outside of the mall.

It is nicely set out, with tables and comfortable chairs.  The walls had an interesting wood feature.   There were few diners as it was nearly 2pm by the time we entered the restaurant.  The service was efficient and unobtrusive.

A banquet for 2 or more was available. I love that you could get a banquet as a couple, there are not many restaurants that do that.  There were 6 courses and dessert.  Two large pots of tea were also ordered.

There was more than enough food, edamame and renkon chips, sashimi and sushi, takoyaki with okonomiyaki, chicken karaage, sweet snapper roll, teriyaki salmon.   Octopus balls (Takoyaki) and lotus root crisps (renkon chips) being the outstanding dishes for us.  The edamame were chewy.  The green tea ice cream was a great finish.

Takoyaki at Kokoro                     

I have been able to buy both the balls and the lotus root crisps, frozen the asian grocer at the Fyshwick markets, so there will be a future post featuring these dishes.

Fried egg rings

Here is a fabulous way to cook eggs, definitely going to try this one, next BBQ down by the lake.

Pointless Food

Never is food pointless!  However if you looking for low cal recipes, hints and tips - then this site might be worth checking out.

http://pointlessfood.blogspot.com.au/

Eclair Cake

Today I found this recipe from Chef In Training,  that I thought was interesting.  Since the early '70's I have loved chocolate eclairs and have made them many times (tho not so much these days as there are too many calories).  I love choux pastry and it is simple to make, but the thought of using biscuits makes this recipe even easier.

http://www.chef-in-training.com/2010/08/eclair-cake/


Enjoy

Canberra Food and Wine Expo 14-16 February 2014

JR and I decided to go to the Canberra Food and Wine Expo.




I got to watch Emma Dean (Masterchef winner 2013) cook a Pan Seared Duck w/ Pickled Pear & Lentils.  I was so excited about it that I went home and made the recipe myself.  First time I have ever cooked duck.  The duck was slightly over cooked, but still delicious, the flavours of the pear and lentils was fantastic.  I have the recipe somewhere, so let me know if you want to try it.

We tried several wines, some cider and other produce and of course came home with wine tasting glasses.

Aunty A.

Canberra's top 20 restaurants 2013

Canberra's top 20 Restaurants 2013 - Good Food Guide

Hmm, top 20 in Canberra, should be interesting.

Let's see, I have eaten at 7 of the 20, so far so good.

It would be useful to know what criteria is used to produce this list.

As you will see if you look at the article, there are some excellent comments made, such as how did Jamie's Italian get in when it was open for about 2 weeks, how did Silo Bakery make it, when it is a licensed cafe at best (lovely food, but not a top 20 restaurant).  The same goes for Mocan and Green Grout.  I would like to know why Pistachio Dining at Torrens or any of the many splendid restaurants at Kingston Foreshore (C-Dine or Morks or Chong Co for instance) did not get a mention.

Aunty A.

The Kitchen Cabinet

For those of us interested in buying local, buying in season, reducing our carbon footprint and obtaining pesticide free fruit and vegies, you might want to try the Kitchen Cabinet, located at the back of the Cafe in the House, on the ground floor of Old Parliament House, open daily from 7.30am to 5.30pm daily.

Enjoy.

Food Art

Here you can find some wonderful food art

http://www.lenswall.com/photographers.php?a=19

Alive and Cooking

ALIVE AND COOKING
is Australia’s hottest new cooking show hosted by
celebrity chef James Reeson weekdays at 11.30am on WIN and , and channel 9 Perth and Adelaide,

JR found this one - it is a great resource, thanks Aunty A.

Cherry clafoutis

Melted butter, to grease
1 x 400g can pitted whole cherries, drained
40g (1/3 cup) almond meal
70g (1/3 cup) caster sugar
185ml (3/4 cup) milk
2 eggs
Pure icing sugar, to dust
Whipped cream, to serve (optional)

Method
Preheat oven to 180°C. Brush a round 20cm (base measurement) pie dish with butter to grease. Spoon over the cherries.
Combine the almond meal and sugar in a bowl. Whisk together the milk and eggs in jug. Gradually add the milk mixture to the almond mixture, stirring until combined.
Pour the batter over the cherries in the dish. Bake in oven for 30 minutes or until just set. Dust with icing sugar and serve with whipped cream, if desired.

I have seen another recipe for this, with goats cheese in it - so I will try to make that soon.

Coconut fish curry

2 tablespoons vegetable oil
2 whole dried red chillies
1 teaspoon black mustard seeds
8 fengreek seeds
8-10 curry leaves or kaffir lime leaves
4 tablespoons desiccated coconut soaked in 200ml of hot water for 20 minutes
2 green chillies de-seeded and cut into quarters lengthwise
1 tsp ginger
1/2 teaspoon ground turmeric
1 onion, chopped
1/2 teaspoon cumin seeds roasted and ground
1 tablespoon fresh coriander chopped
4 firm white flesh fish steaks about 150-175g each
25g creamed coconut
juice 1/2 lemon
basmati rice to serve

Heat the oil in a shallow pan. Add the dried red chillies, black mustard seeds, fenugreek seeds and curry leaves. When they begin to crackle and the curry leaves turn from green to a light brown, add the coconut and the water in which it has been soaked. When the liquid starts to boil add the green chillies, ginger, ground turmeric, onion, ground roasted cumin, salt, red chili powder. Add half the coriander leaves and simmer for 3-4 minutes. Immerse the fish into the sauce. Cover and continue cooking for ten minutes. Add the creamed coconut and cook for a further 2 minutes.

Once the fish has cooked through squeeze in the lemon juice and sprinkle with the remaining coriander. Serve hot with steamed basmati rice.