Archive for the ‘Food’ Category

Farmer squid spots some babies!

Sunday, July 18th, 2010

I’ve got a mini farmer squid tending to my veggie patch out on the balcony, and he was pretty excited to show me the first little strawberries of the year are starting to grow. Its the first time I’ve tried growing strawberries, so I’m pretty happy to see those little fellas sprouting already. Has anyone else grown these before? Got any tips?

Baby strawberries starting to grow

I should have known.

Thursday, October 2nd, 2008

As most people who know me well, I’m a sucker for advertising and McDonald’s latest “add avocado and bacon” reeled me in. I’d never had a quarter pounder before (more a big mac, single/double/triple cheeseburger fan) but figured it could be worth trying with bacon and avocado. I just brought one home and opened it up expecting to see a nice thick layer of avocado like the ad …..

ad

Strangely enough this wasnt the case, and this is what I actually ended up with …

quarter 01

quarter 02

Although I appeared have been stooged on the avocado, it was still pretty tasty, though I think its still kicking around in my guts at the moment, might be an interesting afternoon ….

Meat Pies with Mushy Peas

Monday, September 22nd, 2008

Ever since watching one of Jamie Oliver’s shows, I’ve struggled to eat pre-made meat pies, because you really don’t know whats in them. So I decided to spend a few hours (yes, it took over 3 hours) to make a few of my own. There was a heap of varying recipes on the net, so I took a few ideas from all of them, added some of my own and the final result was pretty good. I’d rather have more gravy in them next time, which I think I should be able to do with more stock and cornflour. In case anyone is interested, I thought I’d throw up the recipe (from what I can remember anyway, it was kinda made up as I went along.)

Meat Pie

Meat Pies – Ingredients:

500g mince
4 Rashers short cut bacon (finely diced)
5 mushrooms (sliced)
1 carrot (finely diced)
2 brown onions (finely diced)
2 tbs chopped parsley (finely chopped)
2 tbs tomato sauce
2 tbs barbeque sauce
1 cup beef stock
2 tbs cornflour
sheets of short crust pastry
sheets of puff pastry

Mushy Peas – Ingredients

2 cups green split peas
6 cups water
salt and pepper

Basically I browned the mince and bacon with some olive oil, put in a bowl. Browned the onion and carrot in some olive oil, added the mince and bacon back in. Then I added the beef stock (save a few spoons worth to mix with the cornflour), tomato sauce and bbq sauce and simmered for about 15minutes. I took the saved beef stock and mixed with the cornflour into a paste and stirred this through. After a while the mix thickened (if not, add some more cornflour, but mix it into a paste first, dont throw it in the pot as it’ll become too hard to dissolve). Once the mix thickened, I added the mushrooms and parsley, tipped into a bowl and placed into the fridge.

I then put the oven on to around 200, oiled some muffin tins and lined with discs of the short crust pastry. These were then blind-baked for around 15 minutes, but first, I used rice wrapped in alfoil to form little parcels, these were then put into the muffin tin on top of the pastry to stop it from swelling during baking (removed halfway through once it had started to harden). I then took the muffin tin out, spooned in the mixture from the fridge, added a little egg around the top of the short crust pastry and stuck the puff pastry on top. I brushed the puff pastry with egg, sprinkled on some salt n pepper, cut a few holes in the top, then baked for about 25 mins.

The mushy peas were made by washing the split peas, then soaking them for an hour or more. I then brought them to the boil, added some salt n pepper and reduced and simmerd for 30-45 minutes, stirring every few minutes to make sure they didn’t stick and burn. When the peas are as thick as you’d like, remove and spoon them into a bowl (I learnt if you leave them in the pot on the stove (even if turned off), they went too dry).

Hopefully that makes sense, its pretty simple once you start so good luck and let me know how you go!

More food

Thursday, June 26th, 2008

Last night I whipped up a fairly tasty meal of oven roasted chicken stuffed with bocconcini (apparently thats how its meant to be spelt), mushrooms and bacon. Nothing too special but I thought I’d throw up a pic of it since I took one.

stuffed chicken

And since I’ve eaten pizza for sunday dinner (vespa), leftovers monday, alibi room pizza tue, leftovers wednesday, I figured I should make my own today. I’ve never found the perfect pizza base recipe, but the one I tried out today was pretty good, you can check it out here – pizza base recipe. The first one I made was topped with bocconcini, parmesan, bacon and seasoned mince and the edge was brushed with a garlic/chilli oil I made.

pizza 01

This second one was topped with bocconcini, pizza cheese, bacon and basil, and was drizzled with olive oil. I managed to get through both of these (the bases were nice n thin) but only just. I’ve got a few ideas for one I might try out tomorrow, I’ll let you know if it turns out to be amazing.

pizza 02

Mmm pizza

Tuesday, June 24th, 2008

pizza

I just popped up the road and picked up a super tasty pizza from the Alibi Room. I really should have taken a photo before I’d eaten half of it, but it smelt so good I had to get stuck into it right away. These would probably be my second favourite pizza, closely behind Arriva.

Breakfast pie!

Friday, June 13th, 2008

pie

I wandered down to grab some milk for my breakfast the other day but got distracted by this huge meat pie with peas, which promptly became my breakfast (and lunch the next day). It was pretty big, wider than a fork and super tasty.

Mmm, Lunchtime

Thursday, May 22nd, 2008

Lunch

Not quite as flash as my last lunch photo, but just as tasty. I had some flashbacks of my high school lunches which were normally vegemite sandwichs, to which I’d add Tomato Samboys. I couldn’t find any of them so I had to run with BBQ Smiths which weren’t too bad either.

Mmm, lunchtime

Wednesday, May 7th, 2008

Mmm, lunchtime

One of the good things about working from home is I can have lunch whenever I feel like it, and theres no rush to have it all made and eaten in 30 minutes. Heres my masterpiece of a sandwich I had today with ham, chicken, avocado, red onion, cucumber, lettuce and tomato on some healthy looking multigrain bread. Pretty tasty.