Category: <span>Cooking</span>

Published October 27, 2008 by

Frying pan Frittata

frittataI had eggs to spare, the odd potato, leek and a bit of leftover sour cream and cheese… and I somehow managed to buy about three lots of onions. So this was dinner, perhaps not the most healthy of things, but it’s got veges, so I guess that’s something! It was easy and fairly quick.

Brown leek and onion in some butter and a little brown sugar (Go the caramelisation!). Add some minced garlic (or real, but mine didn’t seem to have any flavour so minced it was!)

Meanwhile, cube and cook one sweet potato and one normal potato in the microwave for 5 mins or so.

Put the potato in the fryingpan. Add some parmesan cheese… again I didn’t have any nice stuff left over so it was just the dried smelly kind.

Use up your eggs (I used 7 of them), beat them a little. Throw it in the pan with some sour cream (also left over). Salt and Pepper. Cook it slowly so as much of the mixture gets cooked through. Then put the whole pan under the grill and finish the top off with the tiny bit of cheese that is also left over.

It tastes REALLY good.

All this can be done on the most crappest of electric stovetops. If you have gas you’re laughing… hey even if you have an electric that has a proper gauge you’re laughing.

Gosh this kitchen sucks. But the Scanpan is pretty much the best thing ever invented.

Cooking

dinner leftovers the odd cooking experiment what I find in my fridge

Published May 8, 2008 by

Pizza I like

1865Taste.com is a fine website.

I made this tonight. I used fetta not goats cheese and added some rosemary. I love the tail end of Thursdays, it’s a lazy evening. Geoff is at tennis, I can steal his Ipod, sometimes there’s good stuff on TV, sometimes just crap. I might admit to watching Friends and Two and a Half Men at times.

Today I re-started The Shack and have finally gotten into it, it seems I had come short a few pages prior and it suddenly got exciting. I still think the writing feels awkward and isn’t up to really decent fiction, but I am willing to persist because I’ve heard good/interesting things.

I finally received some uni marks back today; I did reasonably on my sustainability essay – not brilliantly – namely because I was short on examples, and I did pretty wonderfully on my web (If I might say so… it’s the best mark I’ve gotten for quite a while so I’m going to brag), my tutor told me that if I wasn’t already married he would marry me, nice nerd-girls must be in short supply. I’m really quite happy with Geoff!

Cooking Humor Life Uni

Published April 4, 2008 by

Bread

I have a current penchant for Goldies Fruit Loaf. I seriously love the stuff. It makes great toast. Our local IGA stocks it. Goldies don’t really seem to have a proper web presence… but then perhaps it’s asking a bit much for your food to follow you around online. If you see it, you should try some though. It almost beats the good old Tip-Top Raisin Bread – although not on price.

Some day I’m going to crank out the breadmaker that we have stuffed in the back of the cupboard – I don’t think it really suits our lifestyle (cop out!). Geoff’s parents – before I knew them ran a bread making shop, selling the supplies as a change from teaching, so I’d best go talk to them.

Here’s where I confess that one of my favourite things in going to the football with the Matheson family is the hotdog rolls (homeade) that they take along, with the dogs in the thermos. Oh so good.

Well there it is, the first and probably last post on bread ever.

Cooking

Published February 6, 2008 by

Lentil innovation

I think this guy is cool.

The Age talks about him bringing his entrepreneurial not for profit into a school. I really, really like it when people approach things differently.

A bit of a personal challenge there, I go with the flow when it suits and totally snoff it off when it doesn’t. How typically Rebecca.

Cooking Culture Life Personality

against the grain go with the flow lentil as anything not for profit

Published January 22, 2008 by

Meat is murder, tasty, tasty murder

612.jpgWhile in South Australia I found this fantastic cookbook from, ‘Great South Australian Restaurants’. Best idea ever. It happened to have the recipe for the meal I ate in the French restaurant La Guillotine. The meal was amazing so I excitedly copied the recipe down (along with quite a few others). And I’m attempting it tonight.

I never buy meat at the butchers, but I had to buy veal and a lot of it. The guy was nice and found me what I needed, however I think I should’ve halved the recipe when I saw the amount. I was already somewhat embarrassed at my lack of knowledge and imposition on this very nice butcher so I bought the lot. It wasn’t quite as cheap as I would’ve liked. I now have a volume of meat equivalent to a small child’s head.  It is about the nicest looking meat I have ever cut, practically zero fat. But when you buy stock standard packs from the supermarket, it’s probably not that surprising.

Needless to say, we are inviting people over for dinner tonight.

Cooking