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Bud to Blossom: October 2008

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And the day came when the risk to remain tight in a bud was more painful than the risk it took to blossom." - Anais Nin. Tuesday, 28 October 2008. Exciting day at my local. Playground, that is, not pub. "Underbelly: A Tale of Two Cities" is filming for a few days in and around my town. Here's an article in the local paper. Wandered around looking very spiffy in a 70's suit, and Roy Billing. Looking a fair bit older and wider than in that photo! Monday, 27 October 2008. Saturday, 25 October 2008. It's a p...

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Food for a rambling fancy: Mashed Potato

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Food for a rambling fancy. Wednesday, June 23, 2010. Emmanuel Mollois making mashed potato. A few weeks ago on Poh's Kitchen. He used a 1:1 ratio of butter to potatoes, with about a half proportion of milk. Not good for the diet, but well worth trying just once. The final result looked fabulous- creamy, smooth and rich. My mum was a fan of rich mashed potato - I can remember her puting in loads of butter, often an egg, sometimes cream(! Wednesday, June 23, 2010. July 7, 2010 at 9:22 AM. Beef with Red Wine.

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Food for a rambling fancy: Chewy Caramels

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Food for a rambling fancy. Tuesday, June 15, 2010. These turned out well. They taste very much like those chewy caramels you get in boxes of chocolates. 25g (1/4 cup) flaked almonds. 125g butter, chopped. 395g can sweetened condensed milk. 3/4 cup (150g firmly packed) brown sugar. 100-150g good quality dark chocolate. 1 Toast almonds. Spread on a baking tray and roast in a pre-heated oven at 180 deg C for about 8 minutes or until golden. Tuesday, June 15, 2010. Subscribe to: Post Comments (Atom).

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Food for a rambling fancy: August 2010

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Food for a rambling fancy. Tuesday, August 3, 2010. Vegetables as Ingredients in Low Fat Baking. There is a TV program on Channel 4 here in the UK called. Presented by chef and food writer Gizzi Erskine. She shows alternative ways of cooking typical dishes to reduce the fat and calorie content. Most of this is just common sense if you're someone who already monitors your diet (such as substituting low fat yoghurt for sour cream), but she does have some clever ideas. Tuesday, August 03, 2010.

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Food for a rambling fancy: Vegetables as Ingredients in Low Fat Baking

http://foodforaramblingfancy.blogspot.com/2010/08/vegetables-as-ingredients-in-low-fat.html

Food for a rambling fancy. Tuesday, August 3, 2010. Vegetables as Ingredients in Low Fat Baking. There is a TV program on Channel 4 here in the UK called. Presented by chef and food writer Gizzi Erskine. She shows alternative ways of cooking typical dishes to reduce the fat and calorie content. Most of this is just common sense if you're someone who already monitors your diet (such as substituting low fat yoghurt for sour cream), but she does have some clever ideas. Tuesday, August 03, 2010.

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Food for a rambling fancy: Cocoa and Cinnamon Meringues

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Food for a rambling fancy. Thursday, June 17, 2010. Cocoa and Cinnamon Meringues. This recipe uses just a basic meringue mixture, but with cocoa and cinnamon folded through. The cocoa and cinnamon combination adds depth to the flavour, and also helps to balance the overwhelming sweetness of the meringue. The cocoa mixes surprisingly well with the meringue, to give you sort of a gooey chocolate rippled filling. I think this is one of the nicest recipes I've made in ages. 2 teaspoons powdered cinnamon.

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Food for a rambling fancy: April 2010

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Food for a rambling fancy. Wednesday, April 21, 2010. Eggs by Michel Roux. I treated myself to a new cookbook. This one is very good - it contains detailed, step-by-step instructions for most basic methods of cooking with eggs - boiled, poached, fried, baked, omelettes, souffles, batters, cakes, sauces, curds, pastry, meringues, etc. A very good resource for the basics. All in all, I think it was a good investment for $24.95. Wednesday, April 21, 2010. Sunday, April 11, 2010. 1 onion, sliced finely.

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Food for a rambling fancy: May 2010

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Food for a rambling fancy. Monday, May 31, 2010. Les macarons - success at last! I finally made a successful batch of macaroons. So worth it! The recipe I used (with my notes added in) is below. There are so many different recipes out there; all with slightly different quantities / baking temperatures / times / methods. There's another version I'd like to try which uses Italian meringue (you make a sugar syrup and whip into the beaten egg whites while hot - fascinating! 100g finely ground almonds. 3 Add ...

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Food for a rambling fancy: July 2010

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Food for a rambling fancy. Tuesday, July 27, 2010. Scones made with lemonade and cream - not quite as good as the traditional recipe using butter, but if eaten straightaway, not bad either! These scones are very light and extremely easy to make, but don't keep well. The quanities below should make about 24 scones, but the rule of thumb is three parts SR flour to one part cream and one part lemonade, so it's easy to reduce / increase quantities. 3 cups self-raising flour. 1 cup fizzy lemonade.