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Just found a great post, on the What’s Cooking Blog called Can They Do It? Yes They Can!
It contains a great list of age-appropriate cooking skills that children can do AND it is written by a saint (e.g., she teaches children’s cooking classes).
I have my little chefs in the kitchen with me all the […]
So where did this cooking passion come from?
I love to cook and take great pleasure in amazing my friends and family with meals that I whip up. I am the oldest child in a pretty large family and grew up with my mom always cooking. My mom was by no means a gourmet […]
Copyright © 2008 Seeryously Gude Cooking
Structure theme by Justin Tadlock
Pavlova is basically a meringue topped with sliced fruit - strawberries, melon etc that go well together sugared to taste. In Oz you can buy whole meringues made up in a box the size of good size cake - like most of a foot across and 6 inches high. maybe bigger if you have an army to feed. From an Australian cookbook:
4 egg whitws
1 cup sugar
i dessertspoon cornflower 1teaspoon vanilla
1 teaspoon vinegar
Beat egg whites until stiff, add sugar gradually and beat until sugar is completely dissolved,. Add vinegar and vanilla, lastly fold in cornflower. Bake in cool oven 225 F or 100C for 1.5-2hours. Store bought ones are lightly browned on top with nice crust and slightly moist pliable interior.
Aussie Google is the trick….
The cookbook has Lamingtons, but vanilla ones. BTW a dessertspoon is like a table spoon 20ml maybe a bit bigger. a teaspoon may be smaller than a US one 5 ml.
these Lamies sound like the ones Julian would know:
http://www.aussieslang.com/features/australian-lamingtons-recipe.asp
or http://www.aussie-info.com/identity/food/lamington.php
or http://www.aussiecooking.com.au/cook/recipes/192/Lamingtons/
from http://www.google.com.au Lamingtons recipe
More detail for Pav:
http://www.bestrecipes.com.au/recipe/Pavlova-L428.html
http://www.bestrecipes.com.au/recipe/Classic-Pavlova-L660.html
http://www.taste.com.au/recipes/10278/kerri+annes+pavlova
In the last The passionfruit is right -one remembers the seeds..ah yes.
Asparagus with Leek and Prosciutto
Serves 4 (I am always doubling the recipe, it’s that good)
Preparation: 5 minutes
Total time: 20 minutes
Ingredients:
Asparagus - one bunch, clipped at natural break
Garlic - 2 cloves
Olive Oil - 2+ tbs
Leek - 3, chopped and soaked in water
Prosciutto - 1/3 lb. sliced thin
Freshly Grated Parmesan (optional)
Steam asparagus for 4 minutes. Remove from heat, drain and immediately cover with ice. Set aside. Heat saute pan with olive oil and garlic over medium heat. Add drained, chopped leek and cook until soft. Add prosciutto and stir every couple of minutes. Cook until tender. Add asparagus. Cook until heated all the way through. Reduce heat. Top with with parmesan if you like. Serve!
I admit, this is my standby for just about any occasion. It always gets a ton of compliments and makes your kitchen smell delightful! I stole this idea from my sister - who has yet to serve this more than once. I now own it - “Sass’s side”, as it is referred to. I hope you enjoy it as much as we do!
Under ingredients, can you please add, crushed (in a press)? Sorry - missed that one.
Oh, and you have to cut up the thinly sliced prosciutto before it goes in the pan. Amazing how I forgot that, too…sorry again.
So tell me… Is it like restaurant style Chinese BBQ Pork or not: http://tinyurl.com/yrca92 - Link to recipe
Sorry, here’s the permalink to the recipe itself: http://www.chowhound.com/topics/290189#1574054
I think a video of Shannon making blueberry pancakes from scratch might be a great addition to the site.
I have my personal preferences for liquid (small amount of buttermilk), flour (very fine) and secret spice (cinnamon) as well as a preference for separating eggs and beating and folding in the whites but there are lots of ways to get a great result.
Here is my meat loaf recipe. Enjoy!
1 & 1/4 pound of ground beef 80% lean, or 85%
1 egg
1/2 tsp paprika
1/2 tsp Italian seasoning
1tsp Worcestershire sauce
1 small can of sliced mushrooms, drained
1/3 cup onion, chopped and sauteed
2 toes of garlic, minced and sauteed
4 crackers or triscuits - crushed
Throw a piece of bacon in a skillet with 1 tsp of olive oil and start it off at medium heat. Once the bacon starts to sizzle, add the onions. When the onions are soft and coloring a bit, add the garlic. Keep it up for about two minutes.
Put the meat and everything else into a mixing bowl, add the sauteed onion/garlic. Don’t add the bacon, unless you want to…I usually heat it up with the beans in the skillet that I just cooked the onions in.
Mix it thoroughly.
Form into a patty in a pie tin, about 1″ to 1& 1/2″ thick, and not touching the edges of the pie tin. Bake at 400 degrees for about 15-20 mins. Drain the juice before cutting and serving.
Tabbouleh
1/2 cup fresh lemon juice
1 cup of Bulgar
1 TBSP olive Oil
1 tsp Gound pepper (or to taste)
1/4 tsp salt
3 tomatoes chopped
1 cup of flat leaf parsley chopped
1 red onion chopped
3 scallions (green part only) sliced
2 garlic cloves, crushed
1 lemon, sliced
In a medium saucepan, bring the juice and 1 1/2 cups of water to a boil. Stir in the bulgar, oil, salt and pepper. Remove from the heat and let it stand covered until all the water is absorbed. (approx 20-25 minutes)
In a large bowl, combine the tomatoes, parsley, onion, scallions and garlic. Add the bulgar and toss to combine. Refrigerate covered, until well chilled (about 3 hours). Serve garnished with the lemon slices.
NOTE: I like to steam either red or yellow peppers and fill them with the tabbouleh and serve with a nice piece of fish or chicken for dinner.