Hello!
It may have been 22 months since my last post, but I haven't forgotten my little How to Eat blog. I'm not sure how many people (if any!) read this any more, but I do have a couple of friends who still look through this blog for How To Eat references, or reminders when they're cooking. I know I do!
So, in order to help me and anyone else who may still be reading (Notably Clarice!! - HI!), I've reorganised a bit. I've gotten rid of that old index of mine, and labelled my posts - all 318 of them! This should make things easier. There's a list of labels on the sidebar to the right, underneath the blog archive. I've categorised the posts according to chapters and ingredients. If you can't find what you're looking for through there, then simply use the search box on the top left hand side of the page.
Ciao for now!
xox Sarah
Showing posts with label Project Talk. Show all posts
Showing posts with label Project Talk. Show all posts
Wednesday, April 23, 2008
Sunday, June 18, 2006
Where to from here?
Hello!
Now that The Project is well and truly over, you may (or may not) have been wondering what I'm up to. I'm currently on holiday in England (aka the sunny land of Nigella), taking a much-needed break, and will be away from home until the end of July. As of yet, there are no plans for a new cooking project, but I am open to suggestions.
In the meantime, check out my Sarah Cooks blog for some overseas cooking and eating action, which has been updated, and which I will endeavour to keep updated while I am overseas. I also have links to other cooking blogs at Sarah Cooks, all of which are worth checking out, in my opinion.
For other cooking project blogs, there is the lovely Ilana, with her When Ilana met Pantry project, which is still going strong. There's also The Next Nigella, a Melbourne lady who is cooking a selection from all of Nigella's books. You should definitely check this one out if you've been missing reading about Nigella cooking!
xox Sarah
Now that The Project is well and truly over, you may (or may not) have been wondering what I'm up to. I'm currently on holiday in England (aka the sunny land of Nigella), taking a much-needed break, and will be away from home until the end of July. As of yet, there are no plans for a new cooking project, but I am open to suggestions.
In the meantime, check out my Sarah Cooks blog for some overseas cooking and eating action, which has been updated, and which I will endeavour to keep updated while I am overseas. I also have links to other cooking blogs at Sarah Cooks, all of which are worth checking out, in my opinion.
For other cooking project blogs, there is the lovely Ilana, with her When Ilana met Pantry project, which is still going strong. There's also The Next Nigella, a Melbourne lady who is cooking a selection from all of Nigella's books. You should definitely check this one out if you've been missing reading about Nigella cooking!
xox Sarah
Monday, June 12, 2006
Thank-you, arigatou, merci, danke, gracias, terimah kasih, obrigado
Hello everyone!
Yes, my project is over, and I would like to take the opportunity to thank some people who helped me out along the way.
Firstly, of course, is Nigella - for writing a wonderful book, full of great recipes and engaging prose. It was definitely worth it for me to devote a year of my life to cooking out of this book.
I have to give a special mention to the good folks at Rendinas butchery - the best beef in Balwyn!
I would also like to thank all my friends who have sampled my cooking throughout the year - especially Markii, Uncle Mike & Aunty Helen, Frances, Georgina, Adriana, An, Bonnie and Liam.
And of course there is everyone who has been keeping up with my blog and leaving me messages of encouragement - including, but not limited to Ilana, Lisa, Annauk, Randi, Niki, Gemma, Lotta, Julie, Meg, Snowdrop, Spot, Kirstendk, Rachelak, Foodcrazee, and Ange.
I'd like to especially thank my good friend DG, for hours of culinary discussion, encouragement, advice and general late night chats and e-mails to help me throughout this project.
Most importantly, I have to say thank-you to my family - Mum, Dad and Daniel - who have always supported and encouraged me, and without whom there would be no reason to cook.
Thank-you and goodnight!
xox Sarah
Yes, my project is over, and I would like to take the opportunity to thank some people who helped me out along the way.
Firstly, of course, is Nigella - for writing a wonderful book, full of great recipes and engaging prose. It was definitely worth it for me to devote a year of my life to cooking out of this book.
I have to give a special mention to the good folks at Rendinas butchery - the best beef in Balwyn!
I would also like to thank all my friends who have sampled my cooking throughout the year - especially Markii, Uncle Mike & Aunty Helen, Frances, Georgina, Adriana, An, Bonnie and Liam.
And of course there is everyone who has been keeping up with my blog and leaving me messages of encouragement - including, but not limited to Ilana, Lisa, Annauk, Randi, Niki, Gemma, Lotta, Julie, Meg, Snowdrop, Spot, Kirstendk, Rachelak, Foodcrazee, and Ange.
I'd like to especially thank my good friend DG, for hours of culinary discussion, encouragement, advice and general late night chats and e-mails to help me throughout this project.
Most importantly, I have to say thank-you to my family - Mum, Dad and Daniel - who have always supported and encouraged me, and without whom there would be no reason to cook.
Thank-you and goodnight!
xox Sarah
Wednesday, June 07, 2006
Recipe List
Well everybody, I've had a week to recover from my project, and have decided to present a list of all the recipes I made, in order! You will note that I actually ended up making 395 and not 385 - when I made the Pheasant with Gin and IT, I accidentally counted it as "355" and not "365", so I had been counting incorrectly after that. Whoops!
1. Duck with Orange Salsa (Fast Food)
2. Noodles with Spring Onions, Shitake Mushrooms and Mangetouts (Fast Food)
3. Icecream with stem ginger or figs (Fast Food)
4. Squid with Chilli and Clams (Fast Food)
5. Ricotta with Honey and Toasted Pine Nuts (Fast Food)
6. Tagliatelle with Chicken from the Venetian Ghetto (Dinner)
7. Ice-cream with Dark Chocolate (Fast Food)
8. Basic Roast Chicken (Basics Etc.)
9. Plain Salad Dressing (Basics Etc.)
10. Summer fruits and cream or ice-cream (Weekend Lunch)
11. Sunday Night Chicken Noodle (One & Two)
12. Pasta with butter and stock cube juices (One & Two)
13. Dijon Mustard Dressing (Low Fat)
14. Pea Risotto (One & Two)
15. Chicken with Spring Onion, Chilli and Greek Yoghurt (Fast Food)
16. Cherried and Chick Pea’d Couscous (Fast Food)
17. Steak Mirabeau (Fast Food)
18. Lacquered Quail (Low Fat)
19. Japanese Flavoured Sour-Sweet Cabbage (Low Fat)
20. One-Pan Chicken (Dinner)
21. Basic French Dressing (Basics etc.)
22. Pasta with Unpestoed Pesto (One & Two)
23. Spaghetti Carbonara (One & Two)
24. Breadcrumbs (Basics etc.)
25. Anglicised Involtini (Dinner)
26. Chambéry Trout (Fast Food)
27. Salsa Verde (Fast Food)
28. Spinach Soup (Fast Food)
29. Cinnamon-hot rack of lamb (Fast Food)
30. Beef and Beans with Pasta (Feeding Babies and Small Children)
31. Meatballs in Tomato Sauce (Feeding Babies and Small Children)
32. South Beach Black Bean Soup (Cooking in Advance)
33. Mushroom-Steak Sandwich (One & Two)
34. Steak and Kidney Pie (Weekend Lunch)
35. Banana Custard (Weekend Lunch)
36. Lemon Chicken (Weekend Lunch)
37. Sticky Chocolate Pudding (Weekend Lunch)
38. Basic Roast Chicken with roasted garlic and shallots (Basics etc.)
39. Clementine Cake (Basics, etc.)
40. Basic Vanilla Ice-cream (Basics etc.)
41. Fish and Porcini Pie (Weekend Lunch)
42. Chicken & Chick Pea Tagine (Cooking in Advance)
43. Pancakes (Basics etc.)
44. Salmon Fishcakes (Feeding Babies and Small Children)
45. Anna’s Chick Pea and Pasta Soup (Cooking in Advance)
46. Roast Cod with Upmarket Mushy Peas (Fast Food)
47. A Moorish Cake (Basics etc.)
48. Onion Tart (Dinner)
49. Rich Shortcrust (Basics etc.)
50. Pumpkin Purée (Dinner)
51. Mixed mushrooms (Dinner)
52. Pea and Garlic Crostini (Dinner)
53. Roast Pepper with Green Olive Paste Crostini (Dinner)
54. Roast Monkfish (Dinner)
55. Mackerel in Cider (Fast Food)
56. Cabbage with Caraway (Fast Food)
57. Buttered Apples (Fast Food)
58. Scallops with Bitter Oranges (Basics etc.)
59. Canard à l'Orange (Basics etc.)
60. Petits Pois à la Francaise (Cooking in Advance)
61. Seville Orange Curd Tart (Lunch)
62. Shortcrust Pastry (Basics etc.)
63. Victoria Sponge (Basics etc.)
64. Mayonnaise (Basics etc.)
65. Seville Orange Marmalade (Basics etc.)
66. Spaghetti Aglio Olio (One & Two)
67. Oxtail with Mackeson and Marjoram (Cooking in Advance)
68. Rhubarb and Muscat Jelly (Dinner)
69. Chicken with Pesto (Fast Food)
70. Canned Pulses (Fast Food)
71. Rhubarb, Muscat and Mascarpone Trifle (Cooking in Advance)
72. Pasta with Cream and Truffle Oil (Fast Food)
73. Aromatic Chilli Beef Noodle Soup (Low Fat)
74. Braised Dried Shiitake Mushrooms with Soba Noodles (Low-Fat)
75. Steak (Low Fat)
76. Mackerel Teriyaki (Low Fat)
77. Vegetable Curry in Vegetable Sauce (Low Fat)
78. Rhubarb Ice-Cream (Dinner)
79. Braised Pheasant with Mushroom and Bacon (Cooking in Advance)
80. Pig’s Bum (Weekend Lunch)
81. Real Custard (Basics etc.)
82. Salmon marinated in Den Miso (Low Fat)
83. Brown Rice Salad (Low Fat)
84. Seaweed and Noodle Salad (Low Fat)
85. Restrained Mushroom Risotto (Low Fat)
86. Roast Garlic and Lemon Dressing (Low Fat)
87. Mushroom Udon Soup (Low Fat)
88. Beef Braised in Beer (Low Fat)
89. Vegetable Miso Broth (Low Fat)
90. Red Wine, Cumin and Onion Gravy (Weekend Lunch)
91. Seville Orange Cream (Weekend Lunch)
92. Shortbread (Weekend Lunch)
93. Sugar-Spiced Salmon with Chinese Hot Mustard (Low Fat)
94. Vegetables with Ginger and Garlic (Low Fat)
95. Shredded Beetroot Salad with Yogurt (Low Fat)
96. Roast Poussin with Garlic and Shallots (Feeding Babies and Small Children)
97. Beet greens with buckwheat noodles (Low Fat)
98. Braised Fennel (Low Fat)
99. Poisson au Poivre (Low Fat)
100. Lemon Pie (Weekend Lunch)
101. Foolproof Rice (Weekend Lunch)
102. German Leeks and Wine (Weekend Lunch)
103. Cauliflower with Cumin (Low Fat)
104. Cambodian Hot and Sour Beef Salad (Low Fat)
105. Beetroot Soup (Low Fat)
106. Half Coq-au-vin (Low Fat)
107. Fine Pasta with Crab (Low Fat)
108. Venison in White Wine (Cooking in Advance)
109. Marsala Muscovado Custard (Dinner)
110. Muskily Spiced Prunes (Dinner)
111. Minestrone (Weekend Lunch)
112. Affogato (Fast Food)
113. Stem-Ginger Gingerbread (Cooking in Advance)
114. Mushroom Risotto (Feeding Babies and Small Children)
115. Chicken with Lemon/Oil/Garlic (Fast Food)
116. Thick Miso Dressing for Beans (Low Fat)
117. Warm Spinach with Lemon (Dinner)
118. Spanish Stew (Dinner)
119. The World's Best Chocolate Ice-cream (Basics etc.)
120. Lemon linguine (Weekend Lunch)
121. Irish Tarte Tatin (weekend Lunch)
122. Lentil and Chestnut Soup (Basics etc.)
123. Blakean Fish Pie (Dinner)
124. Rhubarb Crumble with custard, damn straight (Basics etc.)
125. Tarragon French Roast Chicken (Weekend Lunch)
126. Steak au Poivre (One & Two)
127. Tomato and Rice Soup (Fast Food)
128. Pea Soufflé (One & Two)
129. Marinated Chicken Drumsticks (Feeding Babies and Small Children)
130. Macaroni Cheese (Feeding Babies and Small Children)
131. Butternut and Pasta Soup (One & Two)
132. Children's Chocolate Mousse (Feeding Babies and Small Children)
133. Langues de Chat (Basics etc.)
134. Shepherd’s Pie (uncooked meat) (Feeding Babies and Small Children)
135. The Biscuits (Feeding Babies and Small Children)
136. Fairycakes (Feeding Babies and Small Children)
137. Pasta with Anchovy Sauce (One & Two)
138. Pea Orzotto (Weekend Lunch)
139. Roast Leeks (Weekend Lunch)
140. Poached Pistachio-sprinkled apricots stuffed with crème fraiche (Weekend Lunch)
141. Beef Stroganoff (Fast Food)
142. Corner Cut Topside of Beef (Weekend Lunch)
143. New Potatoes with Truffle Oil (Weekend Lunch)
144. Rice Pudding (Weekend Lunch)
145. Special Meatballs (Feeding Babies and Small Children)
146. Shepherd's Pie (Cooked Meat)
147. Moules Marinière (One & Two)
148. Exceptional Salmon (One & Two)
149. Clove-Hot Chilli Con Carne (Feeding Babies and Small Children)
150. Escalopes of salmon with warm balsamic vinaigrette (Fast Food)
151. Quickly-scaled mont blanc (Fast Food)
152. Lamb with Garlicky Tahina (Fast Food)
153. Passionfruit Fool (Fast Food)
154. Lidgate's Chestnut Stuffing (Basics etc.)
155. Chicken with Morels (One & Two)
156. Linguine alle Vongole (One & Two)
157. White Tiramisu (Cooking in Advance)
158. Peter Rabbit in Mr. McGregor’s Salad (One & Two)
159. Pea Soup (Fast Food)
160. Children's Couscous (Feeding Babies and Small Children)
161. Roast shoulder of lamb (Weekend Lunch)
162. Ratatouille (Cooking in Advance)
163. Green salad with green beans (Weekend Lunch)
164. Sweet Pastry (Basics etc.)
165. Translucent apple tart (Weekend Lunch)
166. Apple and Walnut Crumble (One & Two)
167. Scallops and Bacon (One & Two)
168. Roast-Sugar Sprinkled Peaches (Fast Food)
169. The Tenderest Chicken (Dinner)
170. Blini (One & Two)
171. Mascarpone, Rum and Lime Cream (Fast Food)
172. Butterscotch Sauce (Weekend Lunch)
173. Garlic Mushrooms (Feeding Babies and Small Children)
174. Bean and Pasta Soup (Feeding Babies and Small Children)
175. Gigot Boulangère (Weekend Lunch)
176. Frittata (Feeding Babies and Small Children)
177. Chicken with egg and lemon sauce (Dinner)
178. Chicken Pie (Feeding Babies and Small Children)
179. Spinach, Bacon and Raw Mushroom Salad (Weekend Lunch)
180. Baked Sea Bass with Rosemary (Weekend Lunch)
181. Strawberries in Dark Syrup (Dinner)
182. Proust's Madeleines (Dinner)
183. Linguine with Lardons (One & Two)
184. Chicken with Salsa Verde (Fast Food)
185. Miso Mustard Dressing (Low Fat)
186. Almond and Orange-Blossom Cake (Cooking in Advance)
187. Prawns with Garlic and Chilli (One & Two)
188. Onion Mush (Cooking in Advance)
189. Aubergine Moussaka (Cooking in Advance)
190. Cawl (Cooking in Advance)
191. Roast Pork (Weekend Lunch)
192. Swedish Rhubarb and Horseradish Sauce (Weekend Lunch)
193. Seven-Minute Steamed Chocolate Pudding (Fast Food)
194. Baked Aromatic Spiced Plums (Cooking in Advance)
195. Barbados Cream (Cooking in Advance)
196. Chicken Liver Crostini (Dinner)
197. Grilled Pepper Salad (Dinner)
198. Marinated, Butterflied Leg of Lamb (Dinner)
199. Garlic Potatoes (Dinner)
200. Watercress & Raw Mushroom Salad (Dinner)
201. Poached Peaches (Dinner)
202. Sauternes Custard (Dinner)
203. Tonno e fagioli (Feeding Babies and Small Children)
204. Italian Broth (Cooking in Advance)
205. Gnocchetti di Semolino (Cooking in Advance)
206. Veal, Liver and Bacon Mince Pie (Feeding Babies and Small Children)
207. Cream of Chicken Soup (One & Two)
208. Risotto-Inspired Rice Pudding (One & Two)
209. Consommé (Cooking in Advance)
210. Kafka-esque or Soft and Crispy Duck (Cooking in Advance)
211. Christmas Eve Goose (Basics etc.)
212. Red Cabbage Cooked in the Viennese Fashion (Weekend Lunch)
213. Mini star-topped mince pies (Basics etc.)
214. Frangipane Mince Pies (Basics etc.)
215. Lidgate’s Cranberry and Orange Stuffing (Basics etc.)
216. Turkey (Basics etc.)
217. Gravy (Basics etc.)
218. Roast Potatoes (Basics etc.)
219. Brussels Sprouts and Chestnuts (Basics etc.)
220. Bread Sauce (Basics etc.)
221. Cranberry Sauce (Basics etc.)
222. Brandy Butter (Basics etc.)
223. Iced Rum Sauce (Basics etc.)
224. Bubble & Squeak (Basics etc.)
225. Ed Victor's Turkey Hash (Basics etc.)
226. Basil Oil (Weekend Lunch)
227. Tabbouleh (Weekend Lunch)
228. Hummus with seared lamb and toasted pine nuts (Weekend Lunch)
229. Garlic chicken (Weekend Lunch)
230. Aubergine slices with pomegranate juice and mint (Weekend Lunch)
231. Rhubarb meringue pie (Weekend Lunch)
232. Beans wrapped in prosciutto (Dinner)
233. Meringues (Basics etc.)
234. Pasta Sauce with Sausage (Feeding Babies and Small Children)
235. Chicken Patties (Feeding Babies and Small Children)
236. Salmon baked in foil (Weekend Lunch)
237. Pea, avocado and mint salad (Weekend Lunch)
238. Duck Liver Sauce (Feeding Babies and Small Children)
239. Cod with Clams (One & Two)
240. Taramasalata (Weekend Lunch)
241. Crab & Saffron Tart (Weekend Lunch)
242. St. John’s Salad (Weekend Lunch)
243. Baked Caramel Apples (Weekend Lunch)
244. Home carpaccio of beef (One & Two)
245. Golden Root-Vegetable Couscous with Chorizo (Weekend Lunch)
246. Harissa (Weekend Lunch)
247. Great Aunt Myra's Moroccan Orange and Date Salad (Weekend Lunch)
248. Red Slump (Weekend Lunch)
249. Red Mullet with Garlic and Rosemary (Fast Food)
250. Little Gems with Green Goddess Dressing (Dinner)
251. Young Grouse with Mascarpone and Thyme (One & Two)
252. Sweet and Sour Cabbage (Dinner)
253. Pavlova (Dinner)
254. Ham in Coca Cola (Weekend Lunch)
255. Cherry Pie (Weekend Lunch)
256. Lemon Curd (Basics etc.)
257. Braise-roasted lamb with Caper Sauce (Weekend Lunch)
258. A Summer Lemon-Meringue Pie (Weekend Lunch)
259. Bread & Milk (One & Two)
260. Ham & Turkey Meatballs (Feeding Babies & Small Children)
261. Liver with Sweet Onions (One & Two)
262. Gooey Chocolate Puddings (Fast Food)
263. Baked Semolina (One & Two)
264. Baked Sauternes Custard (Weekend Lunch)
265. Chicken Stew with Couscous (Weekend Lunch)
266. Coconut Crème Caramel (Weekend Lunch)
267. Lamb & Bean Braise (One & Two)
268. Apple Crumble (Basics etc.)
269. Zabaione (One & Two)
270. Garlic Fried Potatoes (Feeding Babies and Small Children)
271. Fried Prawn Cakes (One & Two)
272. Christmas Queen of Puddings (Basics etc.)
273. Duck with Pomegranate (One & Two)
274. Greek Lamb Stew (Cooking in Advance)
275. Birthday Cake (Feeding Babies and Small Children)
276. Cheese Stars (Feeding Babies and Small Children)
277. Bakewell Tart with Fresh Raspberries (Weekend Lunch)
278. Periwinkles (Feeding Babies and Small Children)
279. Kale with Chorizo and Poached Egg (One & Two)
280. Chick Peas with Sorrel (One & Two)
281. Macaroons (Basics etc.)
282. Hollandaise (Basics etc.)
283. Hollandaise with Saffron (Basics etc.)
284. Flattened, Marinated Quail (One & Two)
285. American Breakfast Pancakes (Basic etc.)
286. Crepes Parmentier with Smoked Haddock (Weekend Lunch)
287. Poires belle Hélène (Weekend Lunch)
288. Beef Stew with Anchovies and Thyme (Cooking in Advance)
289. Fresh Horseradish Sauce (Weekend Lunch)
290. Treacle Tart (Weekend Lunch)
291. Pink Fish and Beans (Feeding Babies and Small Children)
292. Mashed potatoes, truffle oil and warm Santa Barbara shrimp (Basics etc.)
293. Baked figs (Fast Food)
294. Rosemary-Infused Oil (Weekend Lunch)
295. Cold Roast Fillet of Beef (Weekend Lunch)
296. Rosemary and Anchovy Mayonnaise (Weekend Lunch)
297. Warm Cannellini or Borlotti Beans with Garlic and Sage (Weekend Lunch)
298. Tomato Salad (Weekend Lunch)
299. Yorkshire Pudding with Syrup and Cream (Weekend Lunch)
300. Baked Veal and Ham Pasta (Cooking in Advance)
301. Fancy Cake (Basics etc.)
302. Steak Béarnaise (One & Two)
303. Béarnaise sauce (Basics etc.)
304. Ham cooked in cider with leeks, carrots and potatoes (Weekend Lunch)
305. Yoghurt, honey, passion fruit and cream (Weekend Lunch)
306. The Irish Club's Irish Stew (Dinner)
307. Birthday Cake (Basics etc.)
308. Fillet of Beef with Red Wine, Anchovies, Garlic and Thyme (Dinner)
309. Garlic roast potatoes (Feeding Babies and Small Children)
310. Thai-Flavoured Mussels (Low Fat)
311. Damson Fool (Basics etc.)
312. Béchamel (Basics etc.)
313. Cheese Sauce (Basics etc.)
314. Vegetable Soup (Basics etc.)
315. Parsley Sauce (Basics etc.)
316. Tagliata (Dinner)
317. Pea and Lettuce Soup (Basics etc.)
318. Lamb with Chick Peas (Dinner)
319. Couscous Salad (Dinner)
320. Turkish Delight Figs (Dinner)
321. Pistachio Crescents (Dinner)
322. Parsley and Ham Patties (Basics etc.)
323. Ragoût of wild mushrooms (Weekend Lunch)
324. Oven-cooked polenta (Weekend Lunch)
325. Cheeses with bitter salad (Weekend Lunch)
326. Stewed apples with cinnamon crème fraîche (Weekend Lunch)
327. Duck Meatballs (Feeding babies and small children)
328. Gypsy Toast (Feeding Babies and Small Children)
329. Stock (Basics etc.)
330. Elderflower Cream with Gooseberries (Basics etc.)
331. Guacamole with paprika-toasted potato skins (Dinner)
332. Cod wrapped in ham (Dinner)
333. Sage and onion lentils (Dinner)
334. Digestive biscuits (Feeding Babies and Small Children)
335. Lemon ice-cream (Weekend Lunch)
336. Lemon meringue ice-cream (Weekend Lunch)
337. Duck (Fast Food)
338. Gorgonzola, Marsala and Mascarpone Crostini (Dinner)
339. Choucroute Garnie (Weekend Lunch)
340. Quince Syllabub (Cooking in Advance)
341. Salade Niçoise (One & Two)
342. Thai Clam Pot (Low Fat)
343. Mostarda di Venezia (Basics etc.)
344. Chestnut and pancetta salad (Dinner)
345. Roast venison fillet with apple purée and rosemary sauce (Dinner)
346. Quinces poached in Muscat (Dinner)
347. Proper English Trifle (Cooking in Advance)
348. Hazelnut cake (Dinner)
349. English roast chicken with all the trimmings – plus some (Weekend Lunch)
350. Onion sauce (Weekend Lunch)
351. Chocolate raspberry pudding cake (Dinner)
352. Roast Loin of Pork (Weekend Lunch)
353. Roast Leeks (Weekend Lunch)
354. Clapshot with Burnt Onions (Weekend Lunch)
355. Custard Tart (Weekend Lunch)
356. Lettuce and Lovage Soup (Basics etc.)
357. Chicken strips marinated in yogurt and honey (Feeding Babies and Small Children)
358. Jam Tarts (Feeding Babies and Small Children)
359. Basic White Loaf (Basics etc.)
360. Sole with Chanterelles (Fast Food)
361. Apple Butterscotch Tart (Weekend Lunch)
362. Raspberries and Cream (Fast Food)
363. Pheasant with Gin and IT (Dinner)
364. Tataki of Tuna (Low Fat)
365. Quick Foolproof Custard (Basics etc)
366. Passionfruit Curd (Basics etc.)
367. Egg mayonnaise (Basics etc.)
368. Lentil and black olive crostini (Dinner)
369. Prawn and aubergine crostini (Dinner)
370. Hollandaise sauce with Seville orange juice (Basics etc.)
371. Panchporan Aloo (Basics etc.)
372. Sauternes and Lemon Balm Jelly (Dinner)
373. Good, thick winter pea soup (Weekend Lunch)
374. Char Siu 1 (Low Fat)
375. Char Siu 2 (Low Fat)
376. Latkes (Basics etc.)
377. Potatoes (Basics etc.)
378. Pecorino and Pears (Weekend Lunch)
379. Loin of pork with bay leaves (Dinner)
380. Rhubarb custard (Dinner)
381. Caesar salad (Dinner)
382. Roasted garlic and shallots (Dinner)
383. Mint, orange and redcurrant jelly (Weekend Lunch)
384. Ceviche with hot garlic potatoes (Dinner)
385. Sauce Verte (Basics etc.)
386. My mother's white sauce (Basics etc.)
387. Gingered Chicken Salad (Weekend Lunch)
388. Cod & Peas (Feeding Babies and Small Children)
389. Chicory and Mustard Salad (Dinner)
390. Mushroom crostini (Dinner)
391. Duck liver crostini (Dinner)
392. Marmite Sandwiches (Feeding Babies and Small Children)
393. The Roast Beef (Weekend Lunch)
394. The Gravy (Weekend Lunch)
395. The Yorkshire Pudding (Weekend Lunch)
1. Duck with Orange Salsa (Fast Food)
2. Noodles with Spring Onions, Shitake Mushrooms and Mangetouts (Fast Food)
3. Icecream with stem ginger or figs (Fast Food)
4. Squid with Chilli and Clams (Fast Food)
5. Ricotta with Honey and Toasted Pine Nuts (Fast Food)
6. Tagliatelle with Chicken from the Venetian Ghetto (Dinner)
7. Ice-cream with Dark Chocolate (Fast Food)
8. Basic Roast Chicken (Basics Etc.)
9. Plain Salad Dressing (Basics Etc.)
10. Summer fruits and cream or ice-cream (Weekend Lunch)
11. Sunday Night Chicken Noodle (One & Two)
12. Pasta with butter and stock cube juices (One & Two)
13. Dijon Mustard Dressing (Low Fat)
14. Pea Risotto (One & Two)
15. Chicken with Spring Onion, Chilli and Greek Yoghurt (Fast Food)
16. Cherried and Chick Pea’d Couscous (Fast Food)
17. Steak Mirabeau (Fast Food)
18. Lacquered Quail (Low Fat)
19. Japanese Flavoured Sour-Sweet Cabbage (Low Fat)
20. One-Pan Chicken (Dinner)
21. Basic French Dressing (Basics etc.)
22. Pasta with Unpestoed Pesto (One & Two)
23. Spaghetti Carbonara (One & Two)
24. Breadcrumbs (Basics etc.)
25. Anglicised Involtini (Dinner)
26. Chambéry Trout (Fast Food)
27. Salsa Verde (Fast Food)
28. Spinach Soup (Fast Food)
29. Cinnamon-hot rack of lamb (Fast Food)
30. Beef and Beans with Pasta (Feeding Babies and Small Children)
31. Meatballs in Tomato Sauce (Feeding Babies and Small Children)
32. South Beach Black Bean Soup (Cooking in Advance)
33. Mushroom-Steak Sandwich (One & Two)
34. Steak and Kidney Pie (Weekend Lunch)
35. Banana Custard (Weekend Lunch)
36. Lemon Chicken (Weekend Lunch)
37. Sticky Chocolate Pudding (Weekend Lunch)
38. Basic Roast Chicken with roasted garlic and shallots (Basics etc.)
39. Clementine Cake (Basics, etc.)
40. Basic Vanilla Ice-cream (Basics etc.)
41. Fish and Porcini Pie (Weekend Lunch)
42. Chicken & Chick Pea Tagine (Cooking in Advance)
43. Pancakes (Basics etc.)
44. Salmon Fishcakes (Feeding Babies and Small Children)
45. Anna’s Chick Pea and Pasta Soup (Cooking in Advance)
46. Roast Cod with Upmarket Mushy Peas (Fast Food)
47. A Moorish Cake (Basics etc.)
48. Onion Tart (Dinner)
49. Rich Shortcrust (Basics etc.)
50. Pumpkin Purée (Dinner)
51. Mixed mushrooms (Dinner)
52. Pea and Garlic Crostini (Dinner)
53. Roast Pepper with Green Olive Paste Crostini (Dinner)
54. Roast Monkfish (Dinner)
55. Mackerel in Cider (Fast Food)
56. Cabbage with Caraway (Fast Food)
57. Buttered Apples (Fast Food)
58. Scallops with Bitter Oranges (Basics etc.)
59. Canard à l'Orange (Basics etc.)
60. Petits Pois à la Francaise (Cooking in Advance)
61. Seville Orange Curd Tart (Lunch)
62. Shortcrust Pastry (Basics etc.)
63. Victoria Sponge (Basics etc.)
64. Mayonnaise (Basics etc.)
65. Seville Orange Marmalade (Basics etc.)
66. Spaghetti Aglio Olio (One & Two)
67. Oxtail with Mackeson and Marjoram (Cooking in Advance)
68. Rhubarb and Muscat Jelly (Dinner)
69. Chicken with Pesto (Fast Food)
70. Canned Pulses (Fast Food)
71. Rhubarb, Muscat and Mascarpone Trifle (Cooking in Advance)
72. Pasta with Cream and Truffle Oil (Fast Food)
73. Aromatic Chilli Beef Noodle Soup (Low Fat)
74. Braised Dried Shiitake Mushrooms with Soba Noodles (Low-Fat)
75. Steak (Low Fat)
76. Mackerel Teriyaki (Low Fat)
77. Vegetable Curry in Vegetable Sauce (Low Fat)
78. Rhubarb Ice-Cream (Dinner)
79. Braised Pheasant with Mushroom and Bacon (Cooking in Advance)
80. Pig’s Bum (Weekend Lunch)
81. Real Custard (Basics etc.)
82. Salmon marinated in Den Miso (Low Fat)
83. Brown Rice Salad (Low Fat)
84. Seaweed and Noodle Salad (Low Fat)
85. Restrained Mushroom Risotto (Low Fat)
86. Roast Garlic and Lemon Dressing (Low Fat)
87. Mushroom Udon Soup (Low Fat)
88. Beef Braised in Beer (Low Fat)
89. Vegetable Miso Broth (Low Fat)
90. Red Wine, Cumin and Onion Gravy (Weekend Lunch)
91. Seville Orange Cream (Weekend Lunch)
92. Shortbread (Weekend Lunch)
93. Sugar-Spiced Salmon with Chinese Hot Mustard (Low Fat)
94. Vegetables with Ginger and Garlic (Low Fat)
95. Shredded Beetroot Salad with Yogurt (Low Fat)
96. Roast Poussin with Garlic and Shallots (Feeding Babies and Small Children)
97. Beet greens with buckwheat noodles (Low Fat)
98. Braised Fennel (Low Fat)
99. Poisson au Poivre (Low Fat)
100. Lemon Pie (Weekend Lunch)
101. Foolproof Rice (Weekend Lunch)
102. German Leeks and Wine (Weekend Lunch)
103. Cauliflower with Cumin (Low Fat)
104. Cambodian Hot and Sour Beef Salad (Low Fat)
105. Beetroot Soup (Low Fat)
106. Half Coq-au-vin (Low Fat)
107. Fine Pasta with Crab (Low Fat)
108. Venison in White Wine (Cooking in Advance)
109. Marsala Muscovado Custard (Dinner)
110. Muskily Spiced Prunes (Dinner)
111. Minestrone (Weekend Lunch)
112. Affogato (Fast Food)
113. Stem-Ginger Gingerbread (Cooking in Advance)
114. Mushroom Risotto (Feeding Babies and Small Children)
115. Chicken with Lemon/Oil/Garlic (Fast Food)
116. Thick Miso Dressing for Beans (Low Fat)
117. Warm Spinach with Lemon (Dinner)
118. Spanish Stew (Dinner)
119. The World's Best Chocolate Ice-cream (Basics etc.)
120. Lemon linguine (Weekend Lunch)
121. Irish Tarte Tatin (weekend Lunch)
122. Lentil and Chestnut Soup (Basics etc.)
123. Blakean Fish Pie (Dinner)
124. Rhubarb Crumble with custard, damn straight (Basics etc.)
125. Tarragon French Roast Chicken (Weekend Lunch)
126. Steak au Poivre (One & Two)
127. Tomato and Rice Soup (Fast Food)
128. Pea Soufflé (One & Two)
129. Marinated Chicken Drumsticks (Feeding Babies and Small Children)
130. Macaroni Cheese (Feeding Babies and Small Children)
131. Butternut and Pasta Soup (One & Two)
132. Children's Chocolate Mousse (Feeding Babies and Small Children)
133. Langues de Chat (Basics etc.)
134. Shepherd’s Pie (uncooked meat) (Feeding Babies and Small Children)
135. The Biscuits (Feeding Babies and Small Children)
136. Fairycakes (Feeding Babies and Small Children)
137. Pasta with Anchovy Sauce (One & Two)
138. Pea Orzotto (Weekend Lunch)
139. Roast Leeks (Weekend Lunch)
140. Poached Pistachio-sprinkled apricots stuffed with crème fraiche (Weekend Lunch)
141. Beef Stroganoff (Fast Food)
142. Corner Cut Topside of Beef (Weekend Lunch)
143. New Potatoes with Truffle Oil (Weekend Lunch)
144. Rice Pudding (Weekend Lunch)
145. Special Meatballs (Feeding Babies and Small Children)
146. Shepherd's Pie (Cooked Meat)
147. Moules Marinière (One & Two)
148. Exceptional Salmon (One & Two)
149. Clove-Hot Chilli Con Carne (Feeding Babies and Small Children)
150. Escalopes of salmon with warm balsamic vinaigrette (Fast Food)
151. Quickly-scaled mont blanc (Fast Food)
152. Lamb with Garlicky Tahina (Fast Food)
153. Passionfruit Fool (Fast Food)
154. Lidgate's Chestnut Stuffing (Basics etc.)
155. Chicken with Morels (One & Two)
156. Linguine alle Vongole (One & Two)
157. White Tiramisu (Cooking in Advance)
158. Peter Rabbit in Mr. McGregor’s Salad (One & Two)
159. Pea Soup (Fast Food)
160. Children's Couscous (Feeding Babies and Small Children)
161. Roast shoulder of lamb (Weekend Lunch)
162. Ratatouille (Cooking in Advance)
163. Green salad with green beans (Weekend Lunch)
164. Sweet Pastry (Basics etc.)
165. Translucent apple tart (Weekend Lunch)
166. Apple and Walnut Crumble (One & Two)
167. Scallops and Bacon (One & Two)
168. Roast-Sugar Sprinkled Peaches (Fast Food)
169. The Tenderest Chicken (Dinner)
170. Blini (One & Two)
171. Mascarpone, Rum and Lime Cream (Fast Food)
172. Butterscotch Sauce (Weekend Lunch)
173. Garlic Mushrooms (Feeding Babies and Small Children)
174. Bean and Pasta Soup (Feeding Babies and Small Children)
175. Gigot Boulangère (Weekend Lunch)
176. Frittata (Feeding Babies and Small Children)
177. Chicken with egg and lemon sauce (Dinner)
178. Chicken Pie (Feeding Babies and Small Children)
179. Spinach, Bacon and Raw Mushroom Salad (Weekend Lunch)
180. Baked Sea Bass with Rosemary (Weekend Lunch)
181. Strawberries in Dark Syrup (Dinner)
182. Proust's Madeleines (Dinner)
183. Linguine with Lardons (One & Two)
184. Chicken with Salsa Verde (Fast Food)
185. Miso Mustard Dressing (Low Fat)
186. Almond and Orange-Blossom Cake (Cooking in Advance)
187. Prawns with Garlic and Chilli (One & Two)
188. Onion Mush (Cooking in Advance)
189. Aubergine Moussaka (Cooking in Advance)
190. Cawl (Cooking in Advance)
191. Roast Pork (Weekend Lunch)
192. Swedish Rhubarb and Horseradish Sauce (Weekend Lunch)
193. Seven-Minute Steamed Chocolate Pudding (Fast Food)
194. Baked Aromatic Spiced Plums (Cooking in Advance)
195. Barbados Cream (Cooking in Advance)
196. Chicken Liver Crostini (Dinner)
197. Grilled Pepper Salad (Dinner)
198. Marinated, Butterflied Leg of Lamb (Dinner)
199. Garlic Potatoes (Dinner)
200. Watercress & Raw Mushroom Salad (Dinner)
201. Poached Peaches (Dinner)
202. Sauternes Custard (Dinner)
203. Tonno e fagioli (Feeding Babies and Small Children)
204. Italian Broth (Cooking in Advance)
205. Gnocchetti di Semolino (Cooking in Advance)
206. Veal, Liver and Bacon Mince Pie (Feeding Babies and Small Children)
207. Cream of Chicken Soup (One & Two)
208. Risotto-Inspired Rice Pudding (One & Two)
209. Consommé (Cooking in Advance)
210. Kafka-esque or Soft and Crispy Duck (Cooking in Advance)
211. Christmas Eve Goose (Basics etc.)
212. Red Cabbage Cooked in the Viennese Fashion (Weekend Lunch)
213. Mini star-topped mince pies (Basics etc.)
214. Frangipane Mince Pies (Basics etc.)
215. Lidgate’s Cranberry and Orange Stuffing (Basics etc.)
216. Turkey (Basics etc.)
217. Gravy (Basics etc.)
218. Roast Potatoes (Basics etc.)
219. Brussels Sprouts and Chestnuts (Basics etc.)
220. Bread Sauce (Basics etc.)
221. Cranberry Sauce (Basics etc.)
222. Brandy Butter (Basics etc.)
223. Iced Rum Sauce (Basics etc.)
224. Bubble & Squeak (Basics etc.)
225. Ed Victor's Turkey Hash (Basics etc.)
226. Basil Oil (Weekend Lunch)
227. Tabbouleh (Weekend Lunch)
228. Hummus with seared lamb and toasted pine nuts (Weekend Lunch)
229. Garlic chicken (Weekend Lunch)
230. Aubergine slices with pomegranate juice and mint (Weekend Lunch)
231. Rhubarb meringue pie (Weekend Lunch)
232. Beans wrapped in prosciutto (Dinner)
233. Meringues (Basics etc.)
234. Pasta Sauce with Sausage (Feeding Babies and Small Children)
235. Chicken Patties (Feeding Babies and Small Children)
236. Salmon baked in foil (Weekend Lunch)
237. Pea, avocado and mint salad (Weekend Lunch)
238. Duck Liver Sauce (Feeding Babies and Small Children)
239. Cod with Clams (One & Two)
240. Taramasalata (Weekend Lunch)
241. Crab & Saffron Tart (Weekend Lunch)
242. St. John’s Salad (Weekend Lunch)
243. Baked Caramel Apples (Weekend Lunch)
244. Home carpaccio of beef (One & Two)
245. Golden Root-Vegetable Couscous with Chorizo (Weekend Lunch)
246. Harissa (Weekend Lunch)
247. Great Aunt Myra's Moroccan Orange and Date Salad (Weekend Lunch)
248. Red Slump (Weekend Lunch)
249. Red Mullet with Garlic and Rosemary (Fast Food)
250. Little Gems with Green Goddess Dressing (Dinner)
251. Young Grouse with Mascarpone and Thyme (One & Two)
252. Sweet and Sour Cabbage (Dinner)
253. Pavlova (Dinner)
254. Ham in Coca Cola (Weekend Lunch)
255. Cherry Pie (Weekend Lunch)
256. Lemon Curd (Basics etc.)
257. Braise-roasted lamb with Caper Sauce (Weekend Lunch)
258. A Summer Lemon-Meringue Pie (Weekend Lunch)
259. Bread & Milk (One & Two)
260. Ham & Turkey Meatballs (Feeding Babies & Small Children)
261. Liver with Sweet Onions (One & Two)
262. Gooey Chocolate Puddings (Fast Food)
263. Baked Semolina (One & Two)
264. Baked Sauternes Custard (Weekend Lunch)
265. Chicken Stew with Couscous (Weekend Lunch)
266. Coconut Crème Caramel (Weekend Lunch)
267. Lamb & Bean Braise (One & Two)
268. Apple Crumble (Basics etc.)
269. Zabaione (One & Two)
270. Garlic Fried Potatoes (Feeding Babies and Small Children)
271. Fried Prawn Cakes (One & Two)
272. Christmas Queen of Puddings (Basics etc.)
273. Duck with Pomegranate (One & Two)
274. Greek Lamb Stew (Cooking in Advance)
275. Birthday Cake (Feeding Babies and Small Children)
276. Cheese Stars (Feeding Babies and Small Children)
277. Bakewell Tart with Fresh Raspberries (Weekend Lunch)
278. Periwinkles (Feeding Babies and Small Children)
279. Kale with Chorizo and Poached Egg (One & Two)
280. Chick Peas with Sorrel (One & Two)
281. Macaroons (Basics etc.)
282. Hollandaise (Basics etc.)
283. Hollandaise with Saffron (Basics etc.)
284. Flattened, Marinated Quail (One & Two)
285. American Breakfast Pancakes (Basic etc.)
286. Crepes Parmentier with Smoked Haddock (Weekend Lunch)
287. Poires belle Hélène (Weekend Lunch)
288. Beef Stew with Anchovies and Thyme (Cooking in Advance)
289. Fresh Horseradish Sauce (Weekend Lunch)
290. Treacle Tart (Weekend Lunch)
291. Pink Fish and Beans (Feeding Babies and Small Children)
292. Mashed potatoes, truffle oil and warm Santa Barbara shrimp (Basics etc.)
293. Baked figs (Fast Food)
294. Rosemary-Infused Oil (Weekend Lunch)
295. Cold Roast Fillet of Beef (Weekend Lunch)
296. Rosemary and Anchovy Mayonnaise (Weekend Lunch)
297. Warm Cannellini or Borlotti Beans with Garlic and Sage (Weekend Lunch)
298. Tomato Salad (Weekend Lunch)
299. Yorkshire Pudding with Syrup and Cream (Weekend Lunch)
300. Baked Veal and Ham Pasta (Cooking in Advance)
301. Fancy Cake (Basics etc.)
302. Steak Béarnaise (One & Two)
303. Béarnaise sauce (Basics etc.)
304. Ham cooked in cider with leeks, carrots and potatoes (Weekend Lunch)
305. Yoghurt, honey, passion fruit and cream (Weekend Lunch)
306. The Irish Club's Irish Stew (Dinner)
307. Birthday Cake (Basics etc.)
308. Fillet of Beef with Red Wine, Anchovies, Garlic and Thyme (Dinner)
309. Garlic roast potatoes (Feeding Babies and Small Children)
310. Thai-Flavoured Mussels (Low Fat)
311. Damson Fool (Basics etc.)
312. Béchamel (Basics etc.)
313. Cheese Sauce (Basics etc.)
314. Vegetable Soup (Basics etc.)
315. Parsley Sauce (Basics etc.)
316. Tagliata (Dinner)
317. Pea and Lettuce Soup (Basics etc.)
318. Lamb with Chick Peas (Dinner)
319. Couscous Salad (Dinner)
320. Turkish Delight Figs (Dinner)
321. Pistachio Crescents (Dinner)
322. Parsley and Ham Patties (Basics etc.)
323. Ragoût of wild mushrooms (Weekend Lunch)
324. Oven-cooked polenta (Weekend Lunch)
325. Cheeses with bitter salad (Weekend Lunch)
326. Stewed apples with cinnamon crème fraîche (Weekend Lunch)
327. Duck Meatballs (Feeding babies and small children)
328. Gypsy Toast (Feeding Babies and Small Children)
329. Stock (Basics etc.)
330. Elderflower Cream with Gooseberries (Basics etc.)
331. Guacamole with paprika-toasted potato skins (Dinner)
332. Cod wrapped in ham (Dinner)
333. Sage and onion lentils (Dinner)
334. Digestive biscuits (Feeding Babies and Small Children)
335. Lemon ice-cream (Weekend Lunch)
336. Lemon meringue ice-cream (Weekend Lunch)
337. Duck (Fast Food)
338. Gorgonzola, Marsala and Mascarpone Crostini (Dinner)
339. Choucroute Garnie (Weekend Lunch)
340. Quince Syllabub (Cooking in Advance)
341. Salade Niçoise (One & Two)
342. Thai Clam Pot (Low Fat)
343. Mostarda di Venezia (Basics etc.)
344. Chestnut and pancetta salad (Dinner)
345. Roast venison fillet with apple purée and rosemary sauce (Dinner)
346. Quinces poached in Muscat (Dinner)
347. Proper English Trifle (Cooking in Advance)
348. Hazelnut cake (Dinner)
349. English roast chicken with all the trimmings – plus some (Weekend Lunch)
350. Onion sauce (Weekend Lunch)
351. Chocolate raspberry pudding cake (Dinner)
352. Roast Loin of Pork (Weekend Lunch)
353. Roast Leeks (Weekend Lunch)
354. Clapshot with Burnt Onions (Weekend Lunch)
355. Custard Tart (Weekend Lunch)
356. Lettuce and Lovage Soup (Basics etc.)
357. Chicken strips marinated in yogurt and honey (Feeding Babies and Small Children)
358. Jam Tarts (Feeding Babies and Small Children)
359. Basic White Loaf (Basics etc.)
360. Sole with Chanterelles (Fast Food)
361. Apple Butterscotch Tart (Weekend Lunch)
362. Raspberries and Cream (Fast Food)
363. Pheasant with Gin and IT (Dinner)
364. Tataki of Tuna (Low Fat)
365. Quick Foolproof Custard (Basics etc)
366. Passionfruit Curd (Basics etc.)
367. Egg mayonnaise (Basics etc.)
368. Lentil and black olive crostini (Dinner)
369. Prawn and aubergine crostini (Dinner)
370. Hollandaise sauce with Seville orange juice (Basics etc.)
371. Panchporan Aloo (Basics etc.)
372. Sauternes and Lemon Balm Jelly (Dinner)
373. Good, thick winter pea soup (Weekend Lunch)
374. Char Siu 1 (Low Fat)
375. Char Siu 2 (Low Fat)
376. Latkes (Basics etc.)
377. Potatoes (Basics etc.)
378. Pecorino and Pears (Weekend Lunch)
379. Loin of pork with bay leaves (Dinner)
380. Rhubarb custard (Dinner)
381. Caesar salad (Dinner)
382. Roasted garlic and shallots (Dinner)
383. Mint, orange and redcurrant jelly (Weekend Lunch)
384. Ceviche with hot garlic potatoes (Dinner)
385. Sauce Verte (Basics etc.)
386. My mother's white sauce (Basics etc.)
387. Gingered Chicken Salad (Weekend Lunch)
388. Cod & Peas (Feeding Babies and Small Children)
389. Chicory and Mustard Salad (Dinner)
390. Mushroom crostini (Dinner)
391. Duck liver crostini (Dinner)
392. Marmite Sandwiches (Feeding Babies and Small Children)
393. The Roast Beef (Weekend Lunch)
394. The Gravy (Weekend Lunch)
395. The Yorkshire Pudding (Weekend Lunch)
Monday, May 22, 2006
Arse damn hell crap!
I just realised, there are 3 MORE potato recipes just before the panchporan aloo, which I hadn't written on my list!! Latkes, baked cubed potatoes and roasted garlic and whole shallots!!!!!!
Crap crap crap. How am I gonna fit this in?
Hmm... maybe I can just cancel all my shifts at work this week ("DaVinci Code? What DaVinci Code?!... It can't possibly get busy, that's crazy-talk!") and postpone all my essays... ("Sorry, I can't hand in my literature essay because I have potatoes to cook").
I'll work it out.
Grrr...
Crap crap crap. How am I gonna fit this in?
Hmm... maybe I can just cancel all my shifts at work this week ("DaVinci Code? What DaVinci Code?!... It can't possibly get busy, that's crazy-talk!") and postpone all my essays... ("Sorry, I can't hand in my literature essay because I have potatoes to cook").
I'll work it out.
Grrr...
Monday, May 01, 2006
Haha, check it out!
I went out drinking with some mates on Saturday night to celebrate my birthday, and look what we found in the magazine rack at the bar! Remember that article in Australian Gourmet Traveller a few months back about food bloggers?
How funny!
How funny!
Sunday, February 26, 2006
A picture says a thousand words
Ilana recently posed another question to me...
Is it ok to ask another question??? Since HTE doesn't have any pictures, and since you have photographically documented close to 300 recipes now, if HTE ever was illustrated (kinda hypothetical), which picture would you want to definitely be included based on its general aesthetic beauty??
Answer: Of course it's ok!
Here are my favourites.
Pea Risotto
Mushroom Udon Soup
Pig's Bum & Custard
Mackerel Teriyaki
Birthday Biscuits
The Perfect Plain Sunday Lunch for 3
Truffle Oil Potatoes
Meat
Peas
A strip of meat about to be eaten... with dijon mustard
Madelines
Fruit Salad, vanilla ice-cream and butterscotch sauce
Liam with Crackling
A picture of health
Risotto-inspired Rice Pudding
Typical, eating in front of the computer.
Roast Potatoes
Chicken Patties
Golden Root Vegetable Couscous
Great Aunt Myra's Moroccan Orange & Date Salad
Pavlova
A Summer Lemon Meringue Pie
One slice gone
Vegetarians turn away now
Drool.
Fried Prawn Cakes
Queen of Puddings
Poached Peaches and Baked Sauternes Custard
Spaghetti Carbonara
Pasta.
Is it ok to ask another question??? Since HTE doesn't have any pictures, and since you have photographically documented close to 300 recipes now, if HTE ever was illustrated (kinda hypothetical), which picture would you want to definitely be included based on its general aesthetic beauty??
Answer: Of course it's ok!
Here are my favourites.
Pea Risotto
Mushroom Udon Soup
Pig's Bum & Custard
Mackerel Teriyaki
Birthday Biscuits
The Perfect Plain Sunday Lunch for 3
Truffle Oil Potatoes
Meat
Peas
A strip of meat about to be eaten... with dijon mustard
Madelines
Fruit Salad, vanilla ice-cream and butterscotch sauce
Liam with Crackling
A picture of health
Risotto-inspired Rice Pudding
Typical, eating in front of the computer.
Roast Potatoes
Chicken Patties
Golden Root Vegetable Couscous
Great Aunt Myra's Moroccan Orange & Date Salad
Pavlova
A Summer Lemon Meringue Pie
One slice gone
Vegetarians turn away now
Drool.
Fried Prawn Cakes
Queen of Puddings
Poached Peaches and Baked Sauternes Custard
Spaghetti Carbonara
Pasta.
Saturday, February 25, 2006
Sweet 16
Hey, get in! According to Ed Charles, my little blog is number 16 on the list of Australian food blogs, which is ranked according to how many links to your site there are.
Top 20 food bloggers in Australia
Apparently I have 19 links to this site... which is EXTREMELY small by world blog standards, but very exciting for me. The top bloggers are pretty hardcore - hundreds, even thousands, of links! Craaaazy stuff.
Tuesday, February 21, 2006
Happy Birthday Allstar, Part III [The Eating]
I hadn't seen most of my friends from my old work for over a year. (Before my current cinema, and before my terrible 3 months working in a restaurant, I used to work at a different cinema, which is where I met the lovely Alistair). Apparently, Daniel, who still works there, has been really bigging up my cooking in my absence. This surprised me, as I, unlike Daniel, tone down the food-talk in everyday conversation, so as not to make me appear like a crazy Nigella-obsessed loon.
Some quotes from the weekend:
"So Sarah, Daniel tells me you've been cooking some fantastic stuff..."
"How's your food blog?"
"I hear that you appeared in a magazine!"
"So what's your favourite thing to cook?"
"Hey, did you hear that? We got a compliment! The gourmet chef likes our nachos!"
I pulled out the cheese stars on Saturday afternoon as we were all chillaxing by the pool. They taste just like Cheds. In other words, they taste awesome. And their salty crunchiness was perfect with a beer on a warm afternoon.
joe with stars
Joe: You could sell these. I'm serious!
Jo, Al, Jaffe with stars
Symone reading my article
And later that evening... it was time for cake!
the cake
allstar with cake
Box o' cookies - these were all the extra ones that didn't make it onto the cake but were delicious nonetheless.
The cookies and the cake went really quickly - there were about 15 of us up there, and sugar always seems to be welcome.
1/2 cake
Nigella was right. As she predicted, "Your child will be more interested in the cake’s icing than in the texture or taste of the sponge itself". People liked the icing, and as you can see from the photo below, even shaved off slices of icing to eat.
people like icing
Now, as regards the stew - I didn't serve it up to everyone. Partly this was because there wouldn't have been enough for 15 people, but mainly because I was still pretty wrecked from the previous day of cooking and passed out in my room during dinner time. Whoops. They had snags for the BBQ, they were fine.
One more thing, you may remember I was planning on making Nigella's patented marmite sandwiches (vegemite, in my case) while I was up there. But again, Nigella was right.
Some quotes from the weekend:
"So Sarah, Daniel tells me you've been cooking some fantastic stuff..."
"How's your food blog?"
"I hear that you appeared in a magazine!"
"So what's your favourite thing to cook?"
"Hey, did you hear that? We got a compliment! The gourmet chef likes our nachos!"
I pulled out the cheese stars on Saturday afternoon as we were all chillaxing by the pool. They taste just like Cheds. In other words, they taste awesome. And their salty crunchiness was perfect with a beer on a warm afternoon.
joe with stars
Joe: You could sell these. I'm serious!
Jo, Al, Jaffe with stars
Symone reading my article
And later that evening... it was time for cake!
the cake
allstar with cake
Box o' cookies - these were all the extra ones that didn't make it onto the cake but were delicious nonetheless.
The cookies and the cake went really quickly - there were about 15 of us up there, and sugar always seems to be welcome.
1/2 cake
Nigella was right. As she predicted, "Your child will be more interested in the cake’s icing than in the texture or taste of the sponge itself". People liked the icing, and as you can see from the photo below, even shaved off slices of icing to eat.
people like icing
Now, as regards the stew - I didn't serve it up to everyone. Partly this was because there wouldn't have been enough for 15 people, but mainly because I was still pretty wrecked from the previous day of cooking and passed out in my room during dinner time. Whoops. They had snags for the BBQ, they were fine.
One more thing, you may remember I was planning on making Nigella's patented marmite sandwiches (vegemite, in my case) while I was up there. But again, Nigella was right.
"I have come to the conclusion that sandwiches are primarily there to placate the parents: they act as a nutritional sop, making the grown-ups feel better about all the sweet stuff the children are really eating; it thus looks like a proper tea, not the full-on sugar orgy it is".
I didn't end up making the sandwiches - I was too relaxed to bother, and to tell the truth, no-one really seemed to mind. Biscuits, cake, nachos, BBQ sausages and all the other generic supermarket-bought snacks seemed to satisfy all our meal and munching needs.
HAPPY BIRTHDAY ALLSTAR!
Thursday, February 16, 2006
Duck with Pomegranate
It’s been harder to go shopping since the school holidays finished and Dad’s gone back to school. (I, on the other hand, being a uni student, still have a couple of weeks of freedom – sweet, sweet freedom). Last year, Dad was only part time and did 3 days a week, but now he’s been moved up to full time, and organising shopping expeditions has become harder. Luckily, today both Mum & I had a free morning, so we went Box Hill, huge shopping list in hand, with the aim of buying the ingredients for a steak béarnaise for lunch, and for pomegranate duck breasts tomorrow. (I naturally assumed that fresh pomegranates would be unavailable, but I do have a carton of juice in the freezer).
However, all my steak plans were foiled, because even though I could find every other ingredient, there was no freakin’ tarragon. No-one, anywhere, had any in stock today, so a steak béarnaise was out of the question. Grrr! And all I wanted was some meat!
I suppose fate was urging me towards the duck breasts, because after the tarragon incident, the first thing I saw in Safeway was a huge tray of deliciously ripe and juicy-looking pomegranates, imported from the USA and only $2.50 each. Score!
273. Duck with Pomegranate (One & Two)
This recipe follows the liver with sweet onions recipe in the One & Two chapter, and Nigella offers two options for treating the duck. The first option is to roast a whole duck, basting it with reduced pomegranate juice, and making a sauce from the pan juices and some herbs. Alternatively, “a lower-effort take on the same theme” is to fry duck breasts, and deglaze the pan with pomegranate juice for the sauce.
Lower effort…?
Duck breasts…?
I obviously chose option 2, as this meant no faffing around with roasting trays or bones. It was thus the easy option for both the cook and the eater. (Both of whom are me!) More importantly, duck breasts rock. I could eat them every day.
I started by chucking the breasts in the pan, and putting some home-cook frozen fries in the oven. I’d bought them for the steak, and even though I was happy to substitute breasts for meat today, there was no way I was going to miss out on my fries!
While the breasts and fries were cooking away, I dealt with the pomegranate.
Pomegranate
I cut it in half…
Halved
…and did the Nigella-thwacks-it-with-a-wooden-spoon method for extracting the seeds from one half...
…and with the other half, I squeezed the juice out, using my Living Kitchen blue juicer. To be completely honest, I was quite wary of using the juicer for such a sturdy piece of fruit. As gorgeous as the Living Kitchen range most definitely is, I haven’t found the products to be entirely appropriate for heavy-duty kitchen activity. I needn’t have worried, however. Despite the pomegranate outer hardiness, the inside was perfectly soft and yielding – even easier to squeeze than an orange.
juiced and seeded
So, once the duck breasts were cooked, I deglazed the pan with the pomegranate juice, and lunch was ready! I served it with some salad (it’s too hot for peas), and the frites, and it was a lovely lunch for my mother and I.
one serving
two servings
However, all my steak plans were foiled, because even though I could find every other ingredient, there was no freakin’ tarragon. No-one, anywhere, had any in stock today, so a steak béarnaise was out of the question. Grrr! And all I wanted was some meat!
I suppose fate was urging me towards the duck breasts, because after the tarragon incident, the first thing I saw in Safeway was a huge tray of deliciously ripe and juicy-looking pomegranates, imported from the USA and only $2.50 each. Score!
273. Duck with Pomegranate (One & Two)
This recipe follows the liver with sweet onions recipe in the One & Two chapter, and Nigella offers two options for treating the duck. The first option is to roast a whole duck, basting it with reduced pomegranate juice, and making a sauce from the pan juices and some herbs. Alternatively, “a lower-effort take on the same theme” is to fry duck breasts, and deglaze the pan with pomegranate juice for the sauce.
Lower effort…?
Duck breasts…?
I obviously chose option 2, as this meant no faffing around with roasting trays or bones. It was thus the easy option for both the cook and the eater. (Both of whom are me!) More importantly, duck breasts rock. I could eat them every day.
I started by chucking the breasts in the pan, and putting some home-cook frozen fries in the oven. I’d bought them for the steak, and even though I was happy to substitute breasts for meat today, there was no way I was going to miss out on my fries!
While the breasts and fries were cooking away, I dealt with the pomegranate.
Pomegranate
I cut it in half…
Halved
…and did the Nigella-thwacks-it-with-a-wooden-spoon method for extracting the seeds from one half...
…and with the other half, I squeezed the juice out, using my Living Kitchen blue juicer. To be completely honest, I was quite wary of using the juicer for such a sturdy piece of fruit. As gorgeous as the Living Kitchen range most definitely is, I haven’t found the products to be entirely appropriate for heavy-duty kitchen activity. I needn’t have worried, however. Despite the pomegranate outer hardiness, the inside was perfectly soft and yielding – even easier to squeeze than an orange.
juiced and seeded
So, once the duck breasts were cooked, I deglazed the pan with the pomegranate juice, and lunch was ready! I served it with some salad (it’s too hot for peas), and the frites, and it was a lovely lunch for my mother and I.
one serving
two servings
Friday, February 10, 2006
A Very Nigella Dinner
I was hungry at about 7 o'clock tonight, and decided to make linguine carbonara for my dinner. This has become a useful last-minute dinner, now that my culinary repertoire has been so vastly expanded by How to Eat. I used the linguine that I have stockpiled in my storecupboard, a couple of pieces of bacon that were glad-bagged in my freezer, and some leftover cream which was sitting in the fridge.
Read the "Storecupboard", "Freezer" and "Fridge" sections at the end of the Basics etc. chapter, and you will understand why I am so proud of myself. An "efficient domestic angel", I am. For tonight, at least.
I guess this meal goes to show how much I've changed as a result of this project. When I first made carbonara, I didn't eat it (me eating pork? Never!) but according to my brother, the bacon was too chewy. And the second time I made it, it was disgustingly eggy.
But tonight, it was good, fantastic even. A perfect, gratifying, peaceful dinner.
Pasta.
I am so glad I started this project.
Read the "Storecupboard", "Freezer" and "Fridge" sections at the end of the Basics etc. chapter, and you will understand why I am so proud of myself. An "efficient domestic angel", I am. For tonight, at least.
I guess this meal goes to show how much I've changed as a result of this project. When I first made carbonara, I didn't eat it (me eating pork? Never!) but according to my brother, the bacon was too chewy. And the second time I made it, it was disgustingly eggy.
But tonight, it was good, fantastic even. A perfect, gratifying, peaceful dinner.
Pasta.
I am so glad I started this project.
Wednesday, February 08, 2006
Q&A With Sarah
Sorry about the delay.
Here it is.
ILANA:
Hello Miss Sarah. In the beginning of your project you said you had an aversion to pork. Now you have made many pork dishes. My answer has two parts, LOL.
1. how did you overcome your aversion?
Well, my aversion to pork, which started when I was 15, was the result of 2 things – a desire to eat more healthily (excessive bacon does not a healthy girl make), and horror stories I’d heard of treatments of pigs in abattoirs. Now that I’ve gotten older and found that, thankfully, some growers do treat their animals with respect, I was willing to break the no-pork rule. Otway pork in particular, is brilliant.
2. what is your favorite pork dish?
Ham in coca cola! No contest!
(Although I must admit I’ve become very keen on high quality bacon and prosciutto, especially in pasta dishes).
LISA:
Hi Sarah!
Considering all the recipes you've made thus far, if Nigella were coming over for dinner next weekend, what would you make?
Lisa xoxo
Woah. I’d probably do a whole bunch of dishes in advance, and leave them on the table for everyone to eat, casually. If it were winter I’d make the oxtail stew with mackeson and marjoram, mashed potatoes and pig’s bum for dessert, lots of custard. If it were summer, I’d do that High Summer Al Fresco Lunch menu, with the rhubarb meringue pie for dessert.
I wouldn’t cook anything with any last-minute faffing about because I’d be too busy making sure the house and I look decent, and worrying about how to avoid making an arse of myself in front of the goddess. Then I’d steady my nerves with a good bottle of vodka.
Also, do you have more days where you feel super-accomplished & proud of yourself for taking on this project; or days where you say to yourself, "Holy hell, what have I gotten myself into?!"
In general, the super-accomplished days outweigh the “holy hell” ones. And I know there’s no giving up – I’ve just got this determination to see the project through. There’s something so satisfying about crossing off the recipes on my list.
FRANCES:
What has been the hardest ingredient to source?
I would say that the pickled pork was the most difficult ingredient to find that I actually managed to get a hold of! That, and calvados.
I haven’t been able to find grouse at all, or monkfish, fresh elderflower (I have resorted to ordering elderflower concentrate on-line), damsons…
But with all of these difficult-to-find ingredients, I’ve tried to find a way around it, so that I can make the recipe in the end.
SNOWDROP:
1) do you ever wish you had chosen another book (eg Feast) instead of HTE?
Nope. How to Eat is pretty rockin’. I think Feast’s portions would have been too big, Nigella Bites would have been over in 2 months, How to be a Domestic Goddess would have been too many desserts, and Forever Summer would have been fun, but it wouldn’t have lent itself to a good blog title.
I think one of the reasons why How to Eat was the book for me was because it’s a basic book, a “seminal” text, if you like – with no theme other than that of good eating.
2) will you do another book after HTE?
So far there are no plans to do another book; I may do one in the future. But it would have to be a very, very good book to live up to How to Eat.
SPOT:
Have you considered adapting this project into a book?
It has been suggested to me, but I’m unsure. I don’t know if, firstly, I have the writing skills to support an entire book, and more importantly, if the contents of this blog would be interesting for anyone except the hardcorest Nigella nut. But I’m not sure.
FIONA:
How to Eat was the book that encouraged me to do things my way- to experiment if you like. Do you feel compelled yet to throw the book away and cook for yourself?
Not quite yet! But I have had a similar experience to you I think, in that cooking so much from this book has taught me how to experiment, and how to understand food more so that I can cook without slavishly following a recipe. For instance, I can make tomato-based pasta sauces without referring to a recipe, as well as pastry and even custard.
ANONYMOUS:
Ok, I'm new to your blog, so I admit I haven't read the whole thing. I refrained from purchasing a Nigella cookbook after an hour of perusing the pages because I just couldn't get past some of the ingredients (quail innards being a prime example!). Are there any recipes you won't make based on ingredients alone, or is that part of the challenge?
No, it’s part of the challenge that I make every single recipe in the book. At the very beginning I was considering delegating all the recipes containing pork to a friend to make, as I wasn’t eating pork at that stage. But now that I’m back to eating pork, I’ve decided to make all the pork recipes. There are some ingredients I haven’t been able to find at all – e.g. grouse, and certain varieties of fish. In these instances, I just substitute the unavailable ingredients with locally available ones, especially in those recipes where it’s the method rather than the main ingredient that is the focus.
But in general I’m very adventurous with food and willing to try new things (as are, thank God, my parents), so I have no qualms about trying quail innards, goose, liver, rabbit and so on.
KELLY-JANE:
I wondered too what you will do when you get to the end of it. Will you take a while and cook form other books (nigella or otherwise) or think about a new Nigella project? What's your fav recipe/s and what would you not make again?You have done amazingly well! You go girl!!
Kelly-Jane
Well, my immediate plans following the end of the project are to go overseas! I’m in the midst of planning a trip to Europe over the 2-month winter break (my winter, Europe would be in summer). With regards to culinary plans, however, I think a good, long detox is in order! So for the second half of the year, after I return from my trip, I have no culinary projects in mind, but hope to reacquaint myself with the healthier recipes from my Bill Granger books, my Jamie Oliver books, my Delicious/Vogue Entertaining + Travel/Australian Gourmet Traveller magazines, and of course, the other Nigella books! (Forever Summer is looking particularly attractive right now).
So I wouldn’t be starting a new project until at least 2007.
I do have a lot of favourites (simply check the “Hits” sections in each month’s progress report for evidence), but if I had to pick one…it would be the Rhubarb Meringue Pie.
Generally, I’ve found that you can’t go wrong with a Nigella pie (sweet, savoury, vegetarian, meat or fish), custard, pasta dish, roast or stew (except the pheasant!)
And speaking of unenjoyable recipes, I didn’t like the incredibly feral braised pheasant with mushrooms and bacon, or any of the beetroot based recipes, or the duck-liver pasta sauce.
ANONYMOUS:
Dear Sarah,
Which top chef would you bag?!
Signed,
A Concerned Reader who votes for Gordon Ramsey!
Firstly, Gordon Ramsey? EW.
And I don’t generally find chefs attractive, but if I had to choose one, I’d probably say Tyler Florence, because he is the least unattractive of all the celebrity chefs.
And Gordon Ramsey? EWWWWW again.
Here it is.
ILANA:
Hello Miss Sarah. In the beginning of your project you said you had an aversion to pork. Now you have made many pork dishes. My answer has two parts, LOL.
1. how did you overcome your aversion?
Well, my aversion to pork, which started when I was 15, was the result of 2 things – a desire to eat more healthily (excessive bacon does not a healthy girl make), and horror stories I’d heard of treatments of pigs in abattoirs. Now that I’ve gotten older and found that, thankfully, some growers do treat their animals with respect, I was willing to break the no-pork rule. Otway pork in particular, is brilliant.
2. what is your favorite pork dish?
Ham in coca cola! No contest!
(Although I must admit I’ve become very keen on high quality bacon and prosciutto, especially in pasta dishes).
LISA:
Hi Sarah!
Considering all the recipes you've made thus far, if Nigella were coming over for dinner next weekend, what would you make?
Lisa xoxo
Woah. I’d probably do a whole bunch of dishes in advance, and leave them on the table for everyone to eat, casually. If it were winter I’d make the oxtail stew with mackeson and marjoram, mashed potatoes and pig’s bum for dessert, lots of custard. If it were summer, I’d do that High Summer Al Fresco Lunch menu, with the rhubarb meringue pie for dessert.
I wouldn’t cook anything with any last-minute faffing about because I’d be too busy making sure the house and I look decent, and worrying about how to avoid making an arse of myself in front of the goddess. Then I’d steady my nerves with a good bottle of vodka.
Also, do you have more days where you feel super-accomplished & proud of yourself for taking on this project; or days where you say to yourself, "Holy hell, what have I gotten myself into?!"
In general, the super-accomplished days outweigh the “holy hell” ones. And I know there’s no giving up – I’ve just got this determination to see the project through. There’s something so satisfying about crossing off the recipes on my list.
FRANCES:
What has been the hardest ingredient to source?
I would say that the pickled pork was the most difficult ingredient to find that I actually managed to get a hold of! That, and calvados.
I haven’t been able to find grouse at all, or monkfish, fresh elderflower (I have resorted to ordering elderflower concentrate on-line), damsons…
But with all of these difficult-to-find ingredients, I’ve tried to find a way around it, so that I can make the recipe in the end.
SNOWDROP:
1) do you ever wish you had chosen another book (eg Feast) instead of HTE?
Nope. How to Eat is pretty rockin’. I think Feast’s portions would have been too big, Nigella Bites would have been over in 2 months, How to be a Domestic Goddess would have been too many desserts, and Forever Summer would have been fun, but it wouldn’t have lent itself to a good blog title.
I think one of the reasons why How to Eat was the book for me was because it’s a basic book, a “seminal” text, if you like – with no theme other than that of good eating.
2) will you do another book after HTE?
So far there are no plans to do another book; I may do one in the future. But it would have to be a very, very good book to live up to How to Eat.
SPOT:
Have you considered adapting this project into a book?
It has been suggested to me, but I’m unsure. I don’t know if, firstly, I have the writing skills to support an entire book, and more importantly, if the contents of this blog would be interesting for anyone except the hardcorest Nigella nut. But I’m not sure.
FIONA:
How to Eat was the book that encouraged me to do things my way- to experiment if you like. Do you feel compelled yet to throw the book away and cook for yourself?
Not quite yet! But I have had a similar experience to you I think, in that cooking so much from this book has taught me how to experiment, and how to understand food more so that I can cook without slavishly following a recipe. For instance, I can make tomato-based pasta sauces without referring to a recipe, as well as pastry and even custard.
ANONYMOUS:
Ok, I'm new to your blog, so I admit I haven't read the whole thing. I refrained from purchasing a Nigella cookbook after an hour of perusing the pages because I just couldn't get past some of the ingredients (quail innards being a prime example!). Are there any recipes you won't make based on ingredients alone, or is that part of the challenge?
No, it’s part of the challenge that I make every single recipe in the book. At the very beginning I was considering delegating all the recipes containing pork to a friend to make, as I wasn’t eating pork at that stage. But now that I’m back to eating pork, I’ve decided to make all the pork recipes. There are some ingredients I haven’t been able to find at all – e.g. grouse, and certain varieties of fish. In these instances, I just substitute the unavailable ingredients with locally available ones, especially in those recipes where it’s the method rather than the main ingredient that is the focus.
But in general I’m very adventurous with food and willing to try new things (as are, thank God, my parents), so I have no qualms about trying quail innards, goose, liver, rabbit and so on.
KELLY-JANE:
I wondered too what you will do when you get to the end of it. Will you take a while and cook form other books (nigella or otherwise) or think about a new Nigella project? What's your fav recipe/s and what would you not make again?You have done amazingly well! You go girl!!
Kelly-Jane
Well, my immediate plans following the end of the project are to go overseas! I’m in the midst of planning a trip to Europe over the 2-month winter break (my winter, Europe would be in summer). With regards to culinary plans, however, I think a good, long detox is in order! So for the second half of the year, after I return from my trip, I have no culinary projects in mind, but hope to reacquaint myself with the healthier recipes from my Bill Granger books, my Jamie Oliver books, my Delicious/Vogue Entertaining + Travel/Australian Gourmet Traveller magazines, and of course, the other Nigella books! (Forever Summer is looking particularly attractive right now).
So I wouldn’t be starting a new project until at least 2007.
I do have a lot of favourites (simply check the “Hits” sections in each month’s progress report for evidence), but if I had to pick one…it would be the Rhubarb Meringue Pie.
Generally, I’ve found that you can’t go wrong with a Nigella pie (sweet, savoury, vegetarian, meat or fish), custard, pasta dish, roast or stew (except the pheasant!)
And speaking of unenjoyable recipes, I didn’t like the incredibly feral braised pheasant with mushrooms and bacon, or any of the beetroot based recipes, or the duck-liver pasta sauce.
ANONYMOUS:
Dear Sarah,
Which top chef would you bag?!
Signed,
A Concerned Reader who votes for Gordon Ramsey!
Firstly, Gordon Ramsey? EW.
And I don’t generally find chefs attractive, but if I had to choose one, I’d probably say Tyler Florence, because he is the least unattractive of all the celebrity chefs.
And Gordon Ramsey? EWWWWW again.
Tuesday, January 31, 2006
No really, I am still here!
***Don't forget to post any questions you may have for me regarding the project here***
Don't worry, I am still here, still cooking, and not just wallowing in my own crapulence following the extremely exciting Australian Gourmet Traveller article.
I haven't cooked since Australia day because it was Chinese New Year on Sunday (and my mum is totally in charge of cooking for this one), and we've been working our way through the leftovers ever since. The Chinese New Year meal involved (as it always does) a lot of rice, thank God! This whole How to Eat project thing involves us having severely less rice than is usual. Which is a challenge for all concerned, especially my rice-addicted parents.
Honestly, I forget how good rice is until I eat some after long stretches of Western food. Mmm... rice.
Don't worry, I am still here, still cooking, and not just wallowing in my own crapulence following the extremely exciting Australian Gourmet Traveller article.
I haven't cooked since Australia day because it was Chinese New Year on Sunday (and my mum is totally in charge of cooking for this one), and we've been working our way through the leftovers ever since. The Chinese New Year meal involved (as it always does) a lot of rice, thank God! This whole How to Eat project thing involves us having severely less rice than is usual. Which is a challenge for all concerned, especially my rice-addicted parents.
Honestly, I forget how good rice is until I eat some after long stretches of Western food. Mmm... rice.
Check me out in Australian Gourmet Traveller!!
Hey! This li'l ol' blog has been featured in this month's Australian Gourmet Traveller!
If you pick up this issue and turn to page 58 you will see a photo of yours truly with some fellow Melbournian food bloggers!
The article, entitled "Eat my words", was written by fellow food-blogger Ed Charles (of Tomato blog fame) and is all about the wonderful world of food blogs. Well done Ed! It's a very good read (irrespective of my being mentioned), so I recommend that y'all go out and buy the mag.
agt photo - By the way, I'm not sure if it's in breach of copyright or whatever for me to post this scanned photo up here... so if no-one says anything, I'll assume it's ok.
Quotes:
"Want to bag a top chef? Start a blog. Pim Techamuanvivit did. Now, thanks to her internationally famous blog, Chez Pim (chezpim.typepad.com), she's dating David Kinch, the chef and owner of... San Francisco's Manresa. I've also started a blog, but my wife won't let me date. I once met Karen Martini, though."
"The real stars of the food blogging scene are Asian women."
"Beyond the world of hip Asian women..." (Huh? There's a world beyond hip Asian women??)
If you pick up this issue and turn to page 58 you will see a photo of yours truly with some fellow Melbournian food bloggers!
The article, entitled "Eat my words", was written by fellow food-blogger Ed Charles (of Tomato blog fame) and is all about the wonderful world of food blogs. Well done Ed! It's a very good read (irrespective of my being mentioned), so I recommend that y'all go out and buy the mag.
agt photo - By the way, I'm not sure if it's in breach of copyright or whatever for me to post this scanned photo up here... so if no-one says anything, I'll assume it's ok.
Quotes:
"Want to bag a top chef? Start a blog. Pim Techamuanvivit did. Now, thanks to her internationally famous blog, Chez Pim (chezpim.typepad.com), she's dating David Kinch, the chef and owner of... San Francisco's Manresa. I've also started a blog, but my wife won't let me date. I once met Karen Martini, though."
"The real stars of the food blogging scene are Asian women."
"Beyond the world of hip Asian women..." (Huh? There's a world beyond hip Asian women??)
Sunday, January 22, 2006
Q&A With Sarah
Hello all,
Seeing as I am now past the mid-way point of my project (in terms of time, and number of recipes), I thought I'd take this opportunity to do a little Question and Answer session.
I do get a lot of questions from people (both online and in "real" life) about the project, and it has been suggested to me that these questions and answers might make for interesting reading. The most common question I get is "What is your favourite recipe?". Hilariously, I also get the "So you like Nigella, eh?" and "Oh, so you like cooking?" questions a lot, mainly from non-foodies. (Yeah, no shit!)
Anyway, if anyone else has any questions that come to mind, even vaguely related to the book, the project, the blog or cooking, just post it as a comment to this post, and next week I'll compile the questions and answer them all too!
xox Sarah
Seeing as I am now past the mid-way point of my project (in terms of time, and number of recipes), I thought I'd take this opportunity to do a little Question and Answer session.
I do get a lot of questions from people (both online and in "real" life) about the project, and it has been suggested to me that these questions and answers might make for interesting reading. The most common question I get is "What is your favourite recipe?". Hilariously, I also get the "So you like Nigella, eh?" and "Oh, so you like cooking?" questions a lot, mainly from non-foodies. (Yeah, no shit!)
Anyway, if anyone else has any questions that come to mind, even vaguely related to the book, the project, the blog or cooking, just post it as a comment to this post, and next week I'll compile the questions and answer them all too!
xox Sarah
Thursday, January 12, 2006
Food Source: Prahran Market
Food and shopping are two of my favourite hobbies. Logically, you’d think that food shopping, the combination of these two favourite pastimes, would be my ultimate leisure activity. Sadly, this is not always the case. I’m sure you’ve read about my run-ins with not-so-intelligent sales assistants, my searches for obscure and impossible ingredients and my last-minute forced substitutions. And even when there are no major problems, the whole shopping-for-food-for-the-How-to-Eat-project thing can be a bit of a challenge in itself. You see, I can’t just wander whimsically through the markets, selecting whatever looks the best and freshest. No, no no, I have a project to do. I have recipes. I have things that need to be made.
Before I can even think about shopping, there’s the essential planning of meal times around our various work commitments and social engagements, choosing which recipes to make, and carefully compiling a shopping list, with contingency plans and substitutions, in the case that I can’t find what I’m looking for. (This is all the more difficult because I don’t drive). So then, I have to get Dad, Mum or sometimes Daniel to take me out to the shops – Box Hill, Coles, Safeway, Prahran Market or even Victoria Market.
Luckily this food-sourcing challenge usually does not prove impossible, and sometimes, just sometimes, everything works out fantastically.
Case in point – today’s shopping expedition. It started off last night when I was bumming about on-line last night (MSN messenger, Ebay, blogs, forums etc). I had a look at the recipe count on this very blog, and realised, to steal the words of a much wiser woman, that I really had to “light a fire under my ass”. So I spent the next three hours with my mate DG on MSN messenger planning my week of meals, and came up with one scary-ass shopping list. (These will all make an appearance on this blog in the not-too-distant future!)
- calvados
- clams
- cod
- chives
- crab
- 100g smoked cod’s roe
- fresh pita bread
- proper chorizo (none of that “Spanish-style” bullshit)
- bacon
I figured that I’d be able to find all that stuff at Prahran market, except for the calvados. I knew that my ordinary bottle-o wouldn’t stock it, so I googled “calvados”, and found ONE place in Melbourne that stocks it – Como Wine & Spirits Bottle Shop. And wouldn’t you know it, it’s right around the corner from Prahran market, on the corner of Toorak road and River street.
So this morning, Mum, Dad & I drove down to Como Wine & Spirits, and got the last bottle of calvados there. Easy peasy lemon squeezy.
Next was Prahran market. All of the fishmongers stocked clams, and I substituted gummy shark for the cod (it’s easier to find, and firmer, I think). I saw some very delicious-looking crabs at Theos and Sons Seafood, but the friendly and very delicious-looking fish-selling-dude didn’t have the facilities to cook and pick those crabs for me. Not to worry though. Dad unexpectedly said, “Nah, don’t worry about it! Cooking crabs is easy. I used to do it all the time in Malaysia, I’ll show you how to do it”. Fantastic! So I bought the crabs.
I got the chorizo at one of the delis, whose name I forget. Smoked cod's roe was a bit more challenging, though. None of the fishmongers had it (though I must say, the dude at Theos and Sons was quite impressed when I said "I need the roe to make taramasalata", pronounced in a proper Greek way), and then we started looking through the delis. It was all looking a bit hopeless, until we got to Delicatess. The sales assistants there gave us the usual response, "Er no... um... we've got salmon caviar?", but out of the corner of my eye, I could see the owner looking at us.
Owner-dude: Hey, what are you making with it?
Me: I want to make taramasalata.
Owner-dude: Yes, I've got what you need, we've always got it in stock if you ever need it.
He then went to the fridge and pulled out a 100g tin of "tarama", smoked mullet roe, which is EXACTLY what I needed! YAY!. The owner of Delicatess totally rocks. We love him.
Ownder-dude: ...to the sales assistants in a kinda pissed-off way... Look, guys, THIS is smoked roe, ok?
We got our bacon there too. And finally, we got fresh pita at the wonderful Falafel Cart, run by a father and son, who make their own fresh pita and salads and dips and felafels every day. We'd have eaten lunch there if I hadn't already planned to cook something. But for your interest, here's a picture of a felafel I had from there a few months ago.
felafel - delicious!
And here are our ingredients...
crabs
Chorizo, calvados, tin of tarama, chives, carton of pomegranate juice (I have no recipe in mind for that, but saw it and couldn't not buy it!)
ingredients
This was a fab way to spend our morning.
SUPPLIERS
Como Wine & Spirits Bottle Shop: Corner Toorak road and River streetSouth Yarra - Vic 3141
Prahran Market: 163 Commercial Road, South Yarra 3141 Victoria, Australia
Theos and Sons Seafood 9826 4288
Delicatess 9824 1752
Falafel Cart 0414 724 578
Before I can even think about shopping, there’s the essential planning of meal times around our various work commitments and social engagements, choosing which recipes to make, and carefully compiling a shopping list, with contingency plans and substitutions, in the case that I can’t find what I’m looking for. (This is all the more difficult because I don’t drive). So then, I have to get Dad, Mum or sometimes Daniel to take me out to the shops – Box Hill, Coles, Safeway, Prahran Market or even Victoria Market.
Luckily this food-sourcing challenge usually does not prove impossible, and sometimes, just sometimes, everything works out fantastically.
Case in point – today’s shopping expedition. It started off last night when I was bumming about on-line last night (MSN messenger, Ebay, blogs, forums etc). I had a look at the recipe count on this very blog, and realised, to steal the words of a much wiser woman, that I really had to “light a fire under my ass”. So I spent the next three hours with my mate DG on MSN messenger planning my week of meals, and came up with one scary-ass shopping list. (These will all make an appearance on this blog in the not-too-distant future!)
- calvados
- clams
- cod
- chives
- crab
- 100g smoked cod’s roe
- fresh pita bread
- proper chorizo (none of that “Spanish-style” bullshit)
- bacon
I figured that I’d be able to find all that stuff at Prahran market, except for the calvados. I knew that my ordinary bottle-o wouldn’t stock it, so I googled “calvados”, and found ONE place in Melbourne that stocks it – Como Wine & Spirits Bottle Shop. And wouldn’t you know it, it’s right around the corner from Prahran market, on the corner of Toorak road and River street.
So this morning, Mum, Dad & I drove down to Como Wine & Spirits, and got the last bottle of calvados there. Easy peasy lemon squeezy.
Next was Prahran market. All of the fishmongers stocked clams, and I substituted gummy shark for the cod (it’s easier to find, and firmer, I think). I saw some very delicious-looking crabs at Theos and Sons Seafood, but the friendly and very delicious-looking fish-selling-dude didn’t have the facilities to cook and pick those crabs for me. Not to worry though. Dad unexpectedly said, “Nah, don’t worry about it! Cooking crabs is easy. I used to do it all the time in Malaysia, I’ll show you how to do it”. Fantastic! So I bought the crabs.
I got the chorizo at one of the delis, whose name I forget. Smoked cod's roe was a bit more challenging, though. None of the fishmongers had it (though I must say, the dude at Theos and Sons was quite impressed when I said "I need the roe to make taramasalata", pronounced in a proper Greek way), and then we started looking through the delis. It was all looking a bit hopeless, until we got to Delicatess. The sales assistants there gave us the usual response, "Er no... um... we've got salmon caviar?", but out of the corner of my eye, I could see the owner looking at us.
Owner-dude: Hey, what are you making with it?
Me: I want to make taramasalata.
Owner-dude: Yes, I've got what you need, we've always got it in stock if you ever need it.
He then went to the fridge and pulled out a 100g tin of "tarama", smoked mullet roe, which is EXACTLY what I needed! YAY!. The owner of Delicatess totally rocks. We love him.
Ownder-dude: ...to the sales assistants in a kinda pissed-off way... Look, guys, THIS is smoked roe, ok?
We got our bacon there too. And finally, we got fresh pita at the wonderful Falafel Cart, run by a father and son, who make their own fresh pita and salads and dips and felafels every day. We'd have eaten lunch there if I hadn't already planned to cook something. But for your interest, here's a picture of a felafel I had from there a few months ago.
felafel - delicious!
And here are our ingredients...
crabs
Chorizo, calvados, tin of tarama, chives, carton of pomegranate juice (I have no recipe in mind for that, but saw it and couldn't not buy it!)
ingredients
This was a fab way to spend our morning.
SUPPLIERS
Como Wine & Spirits Bottle Shop: Corner Toorak road and River streetSouth Yarra - Vic 3141
Prahran Market: 163 Commercial Road, South Yarra 3141 Victoria, Australia
Theos and Sons Seafood 9826 4288
Delicatess 9824 1752
Falafel Cart 0414 724 578
Wednesday, January 11, 2006
Sarah Discovers How to Index
Check it out, everybody.
I've categorised and arranged all the posts of this blog. This will hopefully make it much easier if you (or I) want to go trawling through the archives for a specific recipe / post. It's all in there, and it's all up to date.
Sarah Discovers How to Index
Phew! I'm totally knackered now, must sleep.
EDIT: 6/01/08 ** Now that this blog has been upgraded to Beta, I have dispensed with the index and labelled all posts according to categories. Hopefully this makes things easier!**
I've categorised and arranged all the posts of this blog. This will hopefully make it much easier if you (or I) want to go trawling through the archives for a specific recipe / post. It's all in there, and it's all up to date.
Sarah Discovers How to Index
Phew! I'm totally knackered now, must sleep.
EDIT: 6/01/08 ** Now that this blog has been upgraded to Beta, I have dispensed with the index and labelled all posts according to categories. Hopefully this makes things easier!**
Monday, June 06, 2005
A little correction...
I was just going over my list of recipes, trying to decide what to cook this week, when I realised that the "Vanilla Ice-cream with pulverised Chocolate" suggestion that we had Friday night actually does count as one of my 385 recipes... so I've gone back through my posts and corrected my numbers. I've done 13 so far, including the ice-cream and chocolate thing.
By the way, I didn't cook tonight (gasp!) because I had a Japanese exam and an essay due today... throw me a frikkin bone here! Dad made some seafood pasta instead. Not from a recipe, just from his brain.
By the way, I didn't cook tonight (gasp!) because I had a Japanese exam and an essay due today... throw me a frikkin bone here! Dad made some seafood pasta instead. Not from a recipe, just from his brain.
Friday, June 03, 2005
Time for a re-count
Look at that little "About" section above my picture on the right. When I first typed up my list of How To Eat recipes, I came up with 340. 340 recipes in 365 days... sounds so achievable, right? Well, I was wrong! Last night I did a recount, including more of Nigella's sidebar suggestions, and numbering them properly.
For example, previously, I had organised my list like this...
6. Meringues
a) Macaroons
b) Langue de Chat
18. Basic Vanilla Ice-cream
a) The World's Best Chocolate Ice-cream
... which is fine, until you realise that Meringues, Macaroons and Langue de Chat are three separate recipes, not one! Ditto for the Basic Vanilla Ice-cream. So, after including more of the suggestions AND separating the variations into separate recipes, my list now contains 385 recipes. 385, dammit!! How the hell am I going to do this?
And don't mention the fact that my exams start on Monday and I've barely started preparing.
Excuse me while I go crawl under my bed and have an anxiety attack.
For example, previously, I had organised my list like this...
6. Meringues
a) Macaroons
b) Langue de Chat
18. Basic Vanilla Ice-cream
a) The World's Best Chocolate Ice-cream
... which is fine, until you realise that Meringues, Macaroons and Langue de Chat are three separate recipes, not one! Ditto for the Basic Vanilla Ice-cream. So, after including more of the suggestions AND separating the variations into separate recipes, my list now contains 385 recipes. 385, dammit!! How the hell am I going to do this?
And don't mention the fact that my exams start on Monday and I've barely started preparing.
Excuse me while I go crawl under my bed and have an anxiety attack.
Friday, May 27, 2005
Recipes I've Already Tried
Well, I've had the book for a whole month... I couldn't resist trying a couple of recipes first. These are mainly from the Low Fat chapter. But I am going to remake them during my How To Eat year, so that I actually do cook all the recipes in the space of a year... (not that I wouldn't repeat them anyway, they're delicious!)
-Thick Miso Dressing for Beans
-Vegetable Curry in Vegetable Sauce
-Fine Pasta with Crab
-Canned Pulses (a fabulous suggestion in the Fast Food chapter, p. 182, which I did with cannellini beans and chickpeas, and replacing the bacon with anchovies)
PS, having miso (fermented bean paste) for lunch, and a vegetable curry for dinner before going to a pilates class is DANGEROUS!!!
-Thick Miso Dressing for Beans
-Vegetable Curry in Vegetable Sauce
-Fine Pasta with Crab
-Canned Pulses (a fabulous suggestion in the Fast Food chapter, p. 182, which I did with cannellini beans and chickpeas, and replacing the bacon with anchovies)
PS, having miso (fermented bean paste) for lunch, and a vegetable curry for dinner before going to a pilates class is DANGEROUS!!!
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