tag:blogger.com,1999:blog-78494505141598620862023-11-17T02:34:58.951+13:00Bored GoldfishBored Goldfishhttp://www.blogger.com/profile/02686493659065865207noreply@blogger.comBlogger82125tag:blogger.com,1999:blog-7849450514159862086.post-40616215783814905742013-07-07T15:52:00.000+12:002013-07-07T15:52:06.990+12:003. Truffled chicken<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><a href="http://www.flickr.com/photos/boredgoldfish/8173887526/" title="IMG_2729 by Bored Goldfish, on Flickr"><img alt="IMG_2729" height="333" src="http://farm9.staticflickr.com/8490/8173887526_0a6ce55f52.jpg" width="500" /></a></span></span><br />
<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><br /></span></span>
<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">I am very much looking forward to repeating this recipe in the next few weeks.</span></span><br />
<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><br /></span></span>
<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">I believe that truffle performs best in simple dishes where the flavour can shine through. There is no point spending money on something that just ends up drowning in other flavours! On plain pasta, in poached eggs, or in a simple meal of roast chicken the truffle gets the attention it deserves!</span></span><br />
<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><br /></span></span>
<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">The key to this is very thin slices of truffle - which will be hard to achieve without a truffle slicer. Specialist stores (like <a href="http://madametruffles.com.au/" target="_blank">Madame Truffles </a>in South Melbourne) sell these, or you can order online. Once you have been sucked into the truffle trap, and know you will be buying these babies every year, it is worth getting your hands on a slicer (if you are still dabbling, I managed just fine with a <a href="http://boredgoldfish.blogspot.com.au/2012/07/hello-july-its-truffle-season.html" target="_blank">microplane </a>for a year and a half!)</span></span><br />
<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><br /></span></span>
<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><a href="http://www.flickr.com/photos/boredgoldfish/8173887952/" title="IMG_2746 by Bored Goldfish, on Flickr"><img alt="IMG_2746" height="333" src="http://farm9.staticflickr.com/8210/8173887952_0995a4f016.jpg" width="500" /></a></span></span><br />
<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><br /></span></span>
<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">To truffle your chicken, begin at least 5 hours prior to cooking (even better if you can do this the night before). This will give sufficient time for the truffle flavour to work its way in and make itself at home.</span></span><br />
<br />
<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">First, prepare your chicken for roasting - I pat dry with paper towels, and remove excess skin/fat with a sharp knife. You can use a whole chicken, or for a smaller crowd use whole breasts with the skin on (if you don't have chicken skin, move on now and find another recipe. This needs chicken skin as the fat holds the truffle flavour).. If using a whole chicken, be aware that the entire bird will have the aroma of truffle - consider this if you plan to reuse leftovers (cold chicken sandwiches will be amazing, but your favourite pasta recipe might need some thought).</span></span><br />
<br />
<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">Carefully separate the skin from the breast of the chicken, keeping the skin whole if possible (avoid sharp objects and fingernails, which will break through the skin) - I use latex gloves to take the edge off my fingernails, with the added bonus of stopping chicken from working its way under my nails.</span></span><br />
<br />
<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">Place sliced truffle between the skin and the breast, creating a layer of delicious truffle covering as much surface area as possible. If using a whole bird, repeat with the skin around the thighs.</span></span><br />
<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><br /></span></span>
<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">Cover tightly with plastic wrap, and pop in the fridge until ready to cook (at least 5 hours, preferably overnight. Yes I did mention this earlier but it is important!)</span></span><br />
<br />
<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">Rub a little softened butter into the skin, and roast your chicken as you normally would. </span></span><br />
<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><br /></span></span>
<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">Give a little thought to your side dishes - remember you don't want to upstage the main event. I made roast potatoes (Blue Zarr from Georgie's Harvest) with a little garlic and butter, and stir-fried kale (cavolo nero) with broccolini. Simple, with hints of the earth, these complemented the truffle beautifully.</span></span><br />
<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><br /></span></span>
<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><a href="http://www.flickr.com/photos/boredgoldfish/8173855121/" title="IMG_2726 by Bored Goldfish, on Flickr"><img alt="IMG_2726" height="333" src="http://farm9.staticflickr.com/8057/8173855121_7610b75744.jpg" width="500" /></a></span></span><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><br /></span></span>
<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">Also, please consider using any drippings and pan scrapings to make gravy. This was an absolute highlight - the butter and chicken fat carried the truffle flavour, and I could have finished this directly from the jug! </span></span><br />
<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><br /></span></span>
<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><a href="http://www.flickr.com/photos/boredgoldfish/8173855399/" title="IMG_2735 by Bored Goldfish, on Flickr"><img alt="IMG_2735" height="333" src="http://farm9.staticflickr.com/8060/8173855399_8570aea35d.jpg" width="500" /></a></span></span><br />
<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><br /></span></span>
<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">Finish with shaved truffle if you have any left.</span></span><br />
<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><br /></span></span>
<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><a href="http://www.flickr.com/photos/boredgoldfish/8173855497/" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;" title="IMG_2737 by Bored Goldfish, on Flickr"><img alt="IMG_2737" height="333" src="http://farm9.staticflickr.com/8065/8173855497_737d701bea.jpg" width="500" /></a></span></span><br />
<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><br /></span></span>
<script type="text/javascript">
var _gaq = _gaq || [];
_gaq.push(['_setAccount', 'UA-12150401-1']);
_gaq.push(['_trackPageview']);
(function() {
var ga = document.createElement('script'); ga.type = 'text/javascript'; ga.async = true;
ga.src = ('https:' == document.location.protocol ? 'https://ssl' : 'http://www') + '.google-analytics.com/ga.js';
var s = document.getElementsByTagName('script')[0]; s.parentNode.insertBefore(ga, s);
})();
</script>Bored Goldfishhttp://www.blogger.com/profile/02686493659065865207noreply@blogger.com0tag:blogger.com,1999:blog-7849450514159862086.post-60052673649029928212013-07-07T15:24:00.000+12:002013-07-07T15:52:20.864+12:002. Risotto<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">Truffles make everything better.</span></span><br />
<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><br /></span></span>
<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">I love <a href="http://boredgoldfish.blogspot.com.au/2011/06/risotto-another-winter-favourite.html" target="_blank">risotto </a>made with a medley of mushrooms. One of the first things I fell in love with when we moved to Melbourne was the variety of mushrooms available in stores - and not just at the markets, but in the supermarket! Fresh shiitake, shimeji, enoki, oyster, king oyster, there are so many available! Growing up, the selection was limited to button or swiss brown - or portobello for the BBQ if you were feeling "fancy".</span></span><br />
<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><br /></span></span>
<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><a href="http://www.flickr.com/photos/boredgoldfish/8173888158/" title="IMG_2757 by Bored Goldfish, on Flickr"><img alt="IMG_2757" height="333" src="http://farm9.staticflickr.com/8197/8173888158_8db041df40.jpg" width="500" /></a></span></span><br />
<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><br /></span></span>
<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">Most often, I brown shimeji, shiitake, and honey browns in butter, and stir through the risotto as it's cooking. I use good quality beef stock (or consomme) and good quality parmesan.</span></span><br />
<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">Finish with a generous shaving off truffle immediately before serving.</span></span><br />
<div style="text-align: left;">
<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"> </span></span> </div>
<script type="text/javascript">
var _gaq = _gaq || [];
_gaq.push(['_setAccount', 'UA-12150401-1']);
_gaq.push(['_trackPageview']);
(function() {
var ga = document.createElement('script'); ga.type = 'text/javascript'; ga.async = true;
ga.src = ('https:' == document.location.protocol ? 'https://ssl' : 'http://www') + '.google-analytics.com/ga.js';
var s = document.getElementsByTagName('script')[0]; s.parentNode.insertBefore(ga, s);
})();
</script>Bored Goldfishhttp://www.blogger.com/profile/02686493659065865207noreply@blogger.com0tag:blogger.com,1999:blog-7849450514159862086.post-36084651717863918512013-07-07T15:13:00.000+12:002013-07-07T15:13:44.448+12:001. Truffled eggs<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">This is probably my favourite way to use truffles because it costs nothing! Free truffles!</span></span><br />
<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">Okay, you still have to buy a truffle, but this is a bonus use that doesn't require you to cut or grate or shave the truffle, unless you are really greedy (like me)...</span></span><br />
<br /><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"></span></span>
<a href="http://www.flickr.com/photos/boredgoldfish/8173856073/" title="IMG_2766 by Bored Goldfish, on Flickr"><img alt="IMG_2766" height="333" src="http://farm9.staticflickr.com/8065/8173856073_6743c3eea2.jpg" width="500" /></a><br />
<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><br />
</span></span> <span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">Take your fresh truffle, and put it in a big enough jar to hold the truffle plus a few (whole) eggs. </span></span><br />
<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">This one is an <a href="http://otwayharvest.com.au/" target="_blank">Otway </a>truffle, from Apollo Bay, VIC. These beauties are grown by chef Steve Earl (who cooked for us at the <a href="http://georgiesharvest.com.au/" target="_blank">Georgie's Harvest </a>dinner during this year's Melbourne Food & Wine festival - Jason posted a photo summary of this awesome night <a href="http://www.colourandlight.co.nz/blog/?p=1629" target="_blank">here</a>).. and we will be back to buy more from Georgie this season!</span></span><br />
<br />
<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"> </span></span><a href="http://www.flickr.com/photos/boredgoldfish/8173854787/" title="truffle by Bored Goldfish, on Flickr"><img alt="truffle" height="333" src="http://farm9.staticflickr.com/8200/8173854787_e82543570c.jpg" width="500" /></a><br />
<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><br />
I left the wood straw in the jar, as it smelled like truffles!</span></span><br />
<br />
<a href="http://www.flickr.com/photos/boredgoldfish/8173854855/" title="truffle by Bored Goldfish, on Flickr"><img alt="truffle" height="333" src="http://farm9.staticflickr.com/8481/8173854855_03bcc100c1.jpg" width="500" /></a><br />
<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><br />
</span></span> <span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">Simply pop the lid on, and store in the fridge overnight - or until you are ready to use the truffle (at least 3 hours).</span></span><br />
<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">Remove the eggs and use them as you please. They will have been infused with truffle through the shells, and taste amazing. I love them poached on toast with butter and a sprinlle of salt. And I usually can't resist shaving a little extra truffle on top.</span></span><br />
<div style="text-align: left;">
<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"> </span></span> </div>
<script type="text/javascript">
var _gaq = _gaq || [];
_gaq.push(['_setAccount', 'UA-12150401-1']);
_gaq.push(['_trackPageview']);
(function() {
var ga = document.createElement('script'); ga.type = 'text/javascript'; ga.async = true;
ga.src = ('https:' == document.location.protocol ? 'https://ssl' : 'http://www') + '.google-analytics.com/ga.js';
var s = document.getElementsByTagName('script')[0]; s.parentNode.insertBefore(ga, s);
})();
</script>Bored Goldfishhttp://www.blogger.com/profile/02686493659065865207noreply@blogger.com0tag:blogger.com,1999:blog-7849450514159862086.post-2086818849415115282013-07-07T14:37:00.002+12:002013-07-07T14:57:55.297+12:00It's July again! TRUFFLES!<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">My favourite month, and not just because my birthday is in here. Truffle season has officially opened, and I've recently discovered a lot of photos in my archive which I failed to post last year because I was too busy eating!</span></span><br />
<br />
<a href="http://www.flickr.com/photos/boredgoldfish/8173854787/" title="truffle by Bored Goldfish, on Flickr"><img alt="truffle" height="333" src="http://farm9.staticflickr.com/8200/8173854787_e82543570c.jpg" width="500" /></a><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">
</span></span> <span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">So, without further delay, I bring you a few long-overdue posts about my favourite funghi... in time for you to source your own and cook!</span></span><br />
<div style="text-align: left;">
</div>
<script type="text/javascript">
var _gaq = _gaq || [];
_gaq.push(['_setAccount', 'UA-12150401-1']);
_gaq.push(['_trackPageview']);
(function() {
var ga = document.createElement('script'); ga.type = 'text/javascript'; ga.async = true;
ga.src = ('https:' == document.location.protocol ? 'https://ssl' : 'http://www') + '.google-analytics.com/ga.js';
var s = document.getElementsByTagName('script')[0]; s.parentNode.insertBefore(ga, s);
})();
</script>Bored Goldfishhttp://www.blogger.com/profile/02686493659065865207noreply@blogger.com0tag:blogger.com,1999:blog-7849450514159862086.post-33600431661336207732013-06-09T20:46:00.000+12:002013-06-09T20:46:08.683+12:00Coconut & Lime Panna Cotta<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><a href="http://boredgoldfish.blogspot.com.au/2012/02/panna-cotta.html" target="_blank">Panna Cotta </a>is still one of my favourite desserts when the weather is warm.</span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">...which it is not at the moment, but I've found a few old photos and I'm going to share them with you, and dream (and my Northern Hemisphere family can make this!)</span></span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><a href="http://www.flickr.com/photos/boredgoldfish/8993415453/" title="Coconut lime panna cotta by Bored Goldfish, on Flickr"><img alt="Coconut lime panna cotta" height="333" src="http://farm3.staticflickr.com/2817/8993415453_f98b4bd057.jpg" width="500" /></a><br />
</span></span> <span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><br />
</span></span> <span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">The basic rule is to keep your liquid-to-gelatine ratio in line with your favourite panna cotta <a href="http://boredgoldfish.blogspot.com.au/2012/02/panna-cotta.html" target="_blank">recipe </a>(or the instructions on your gelatine packet), then you can mess around with what kind of liquid you use. Instead of the traditional milk and cream, it is common to substitute yoghurt - or as I've done here, coconut milk - for the cream. This gives a different flavour, but also drops most of the fat content.</span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">I've learned not to use cocunut cream as the higher fat content means it just sets solid, and is very unappealing (cold coconut cream has a waxy, fatty consistency - nothing like the smooth, soft panna cotta you are after!) </span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><br />
</span></span> <span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">To make it a little fancy, I poured a little lime jelly (lime juice, dissolved gelatin, a touch of sugar, and a half-drop of green colouring) to the tops of the moulds, let set, and then poure the panna cotta mix on top. Serving with green fruit salad (kiwi, melon, and grapes) and Australian finger limes (like tangy caviar) rounded it out.</span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><br />
</span></span> <span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">A hit, I'll make this again.</span></span><br />
<div style="text-align: left;">
</div>
<script type="text/javascript">
var _gaq = _gaq || [];
_gaq.push(['_setAccount', 'UA-12150401-1']);
_gaq.push(['_trackPageview']);
(function() {
var ga = document.createElement('script'); ga.type = 'text/javascript'; ga.async = true;
ga.src = ('https:' == document.location.protocol ? 'https://ssl' : 'http://www') + '.google-analytics.com/ga.js';
var s = document.getElementsByTagName('script')[0]; s.parentNode.insertBefore(ga, s);
})();
</script>Bored Goldfishhttp://www.blogger.com/profile/02686493659065865207noreply@blogger.com0tag:blogger.com,1999:blog-7849450514159862086.post-40497368470889440322013-04-21T19:23:00.001+12:002013-04-21T19:23:55.259+12:00Veggie garden: Autumn<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">We visited the garden again yesterday, and Jason grabbed a couple of update photos for me.</span></span><br />
<br />
<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">The passionfruit are at the top of the arches. I've kept a few plants from the summer garden for now (a couple of basil plants, and nasturtiums - plus parsley and thyme), but most of this is only a few weeks old. I have broad beans and kale (which I've been dreaming about planting since I first signed up for the garden - so much so that I planted <u>two</u> kinds of kale, russian red and cavolo nero), plus carrots (orange and purple), beets, and spinach:</span></span><br />
<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><br /></span></span>
<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><a href="http://www.flickr.com/photos/boredgoldfish/8666801813/" title="IMG_3941 by Bored Goldfish, on Flickr"><img alt="IMG_3941" height="333" src="http://farm9.staticflickr.com/8525/8666801813_67023910e0.jpg" width="500" /></a></span></span><br />
<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><br /></span></span>
<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><a href="http://www.flickr.com/photos/boredgoldfish/8666802167/" title="IMG_3944 by Bored Goldfish, on Flickr"><img alt="IMG_3944" height="333" src="http://farm9.staticflickr.com/8529/8666802167_c827762a9c.jpg" width="500" /></a></span></span><br />
<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><br /></span></span>
<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><a href="http://www.flickr.com/photos/boredgoldfish/8666802431/" title="IMG_3955 by Bored Goldfish, on Flickr"><img alt="IMG_3955" height="333" src="http://farm9.staticflickr.com/8544/8666802431_511b8c3e9c.jpg" width="500" /></a></span></span><br />
<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><br /></span></span>
<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">In other news... See the lonely patch next to my one below?</span></span><br />
<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><br /></span></span>
<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><a href="http://www.flickr.com/photos/boredgoldfish/8667903192/" title="IMG_3876 by Bored Goldfish, on Flickr"><img alt="IMG_3876" height="333" src="http://farm9.staticflickr.com/8528/8667903192_0048fdfa44.jpg" width="500" /></a></span></span><br />
<div style="text-align: left;">
<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"> </span></span> </div>
<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><br /></span></span>
<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">..well it needs a name. If you can think of something more creative than "J-Dub 2" please let me know!</span></span><br />
<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><br /></span></span>
<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">I made the mistake of going for a walk to see what everyone else had planted after mine was done... and I decided I wanted peas, but I didn't have room for them... and now I have room for them, and a few other things too.</span></span><br />
<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">Will post some pics once the second garden gets a bit of growth (looks a bit like dirt at the moment, still waiting for the seeds to sprout). Then maybe we'll have a naming ceremony!</span></span>Bored Goldfishhttp://www.blogger.com/profile/02686493659065865207noreply@blogger.com1tag:blogger.com,1999:blog-7849450514159862086.post-218289133365884172013-04-21T19:11:00.000+12:002013-04-21T19:11:12.304+12:00Veggie patch update - summer<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">I have been a little slack with updates. Since my last two posts, the inside of my Weber Q has gotten very dirty, and my garden has grown, been harvested, and planted again!</span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><br />
</span></span> <span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"> While I was away doing other stuff and forgetting to keep you in the loop, this happened:</span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><br />
</span></span> <span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><a href="http://www.flickr.com/photos/boredgoldfish/8480676038/" title="IMG_3530 by Bored Goldfish, on Flickr"><img alt="IMG_3530" height="333" src="http://farm9.staticflickr.com/8523/8480676038_3dd2f22ff0.jpg" width="500" /></a></span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><br />
</span></span> <br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">
</span></span> <span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">The other gardens in the Pop-up Patch grew too. Our boxes of dirt have evolved to a small urban jungle. Each patch is different, some with flowers amongst the vegetables, some filled with salad greens, others with herbs:</span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><br />
</span></span> <span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><a href="http://www.flickr.com/photos/boredgoldfish/8480676382/" title="IMG_3533 by Bored Goldfish, on Flickr"><img alt="IMG_3533" height="333" src="http://farm9.staticflickr.com/8392/8480676382_33b32669da.jpg" width="500" /></a></span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"> </span></span> <span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"> </span></span> <br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">
</span></span> <span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"> </span></span> <br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">With a bit more space on our new balcony - and no 28th-floor "breeze" to contend with - I've been able to grow a few things at home to supplement our summer BBQ-and-salad diet. Lots of mint, for mojitos, and salad greens, and a few veggies (beans, eggplant):</span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><br /></span></span>
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><a href="http://www.flickr.com/photos/boredgoldfish/8480093937/" title="IMG_3540 by Bored Goldfish, on Flickr"><img alt="IMG_3540" height="400" src="http://farm9.staticflickr.com/8508/8480093937_79ff2ccc19.jpg" width="266" /></a> <a href="http://www.flickr.com/photos/boredgoldfish/8481184916/" title="IMG_3547 by Bored Goldfish, on Flickr"><img alt="IMG_3547" height="400" src="http://farm9.staticflickr.com/8226/8481184916_074cf829f7.jpg" width="266" /></a></span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><br /></span></span>
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">
</span></span> <span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Eventually (with a little staking and tying back) the tomatoes formed a canopy, and provided shade for basil and lettuce underneath. I went home each weekend with a belly full of tacos (the taco truck parked at the garden every Sunday over summer) and bag full of vine ripened cherry tomatoes. All was well.</span></span><br />
<br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><a href="http://www.flickr.com/photos/boredgoldfish/8667903192/" title="IMG_3876 by Bored Goldfish, on Flickr"><img alt="IMG_3876" height="333" src="http://farm9.staticflickr.com/8528/8667903192_0048fdfa44.jpg" width="500" /></a></span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><br /></span></span>
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><a href="http://www.flickr.com/photos/boredgoldfish/8667903452/" title="IMG_3882 by Bored Goldfish, on Flickr"><img alt="IMG_3882" height="333" src="http://farm9.staticflickr.com/8531/8667903452_f548038a32.jpg" width="500" /></a></span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><br /></span></span>
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">The garden is staffed, and I have a little white flag in my patch which is code for "I surrender, please help me to water this" - so it is well cared for during the week. Just as well, as it was a hot summer!</span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><br />
</span></span> <span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">By early March, the weather was starting to turn. After the last few warm weeks, I gave up and cleared the garden for autumn. The tomatoes had started to look tired, and had finally slowed down in terms of fruit production. I made approximately 40 tonnes of basil pesto (actually, about two litres, then I stopped - but I had enough basil to keep going!) and we had cherry tomato pasta sauce almost every night for a week to finish the last of it.</span></span><br />
<br /><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><i>Next post: what I've planted for autumn!</i></span></span><br />
<div style="text-align: left;">
</div>
<script type="text/javascript">
var _gaq = _gaq || [];
_gaq.push(['_setAccount', 'UA-12150401-1']);
_gaq.push(['_trackPageview']);
(function() {
var ga = document.createElement('script'); ga.type = 'text/javascript'; ga.async = true;
ga.src = ('https:' == document.location.protocol ? 'https://ssl' : 'http://www') + '.google-analytics.com/ga.js';
var s = document.getElementsByTagName('script')[0]; s.parentNode.insertBefore(ga, s);
})();
</script>Bored Goldfishhttp://www.blogger.com/profile/02686493659065865207noreply@blogger.com0tag:blogger.com,1999:blog-7849450514159862086.post-47133664186810244612013-02-20T18:39:00.000+13:002013-02-23T15:03:20.127+13:00Favourite things: Weber Q and Cedar planks<div style="font-family: "Trebuchet MS",sans-serif; text-align: left;">
<span style="font-size: small;"> </span> </div>
<div style="font-family: "Trebuchet MS",sans-serif;">
<span style="font-size: small;">I'm in love. With this:</span></div>
<div style="font-family: "Trebuchet MS",sans-serif;">
<span style="font-size: small;"><br /></span></div>
<div style="font-family: "Trebuchet MS",sans-serif;">
<span style="font-size: small;"><a href="http://www.flickr.com/photos/boredgoldfish/8480097319/" title="BBQ planking by Bored Goldfish, on Flickr"><img alt="BBQ planking" height="333" src="http://farm9.staticflickr.com/8112/8480097319_ac412b1bbe.jpg" width="500" /></a></span></div>
<div style="font-family: "Trebuchet MS",sans-serif;">
<span style="font-size: small;"><br /></span></div>
<div style="font-family: "Trebuchet MS",sans-serif;">
<span style="font-size: small;">My new BBQ (the perfect size for two people!)</span></div>
<div style="font-family: "Trebuchet MS",sans-serif;">
<span style="font-size: small;">Cedar planks (with teriyaki salmon, above, or <a href="http://boredgoldfish.blogspot.com.au/2013/02/planking.html" target="_blank">snapper</a>)</span></div>
<div style="font-family: "Trebuchet MS",sans-serif;">
<span style="font-size: small;">Corn </span></div>
<div style="font-family: "Trebuchet MS",sans-serif;">
<span style="font-size: small;"></span></div>
<div style="font-family: "Trebuchet MS",sans-serif;">
<span style="font-size: small;"><br /></span></div>
<div style="font-family: "Trebuchet MS",sans-serif;">
<span style="font-size: small;">Less popular:</span></div>
<div style="font-family: "Trebuchet MS",sans-serif;">
<span style="font-size: small;">It's presently too hot to be outside. I'll be cooking inside with the air conditioning on tonight. </span></div>
Bored Goldfishhttp://www.blogger.com/profile/02686493659065865207noreply@blogger.com0tag:blogger.com,1999:blog-7849450514159862086.post-11667171373701108442013-02-17T18:27:00.000+13:002013-02-17T18:37:50.576+13:00Planking<div style="font-family: "Trebuchet MS",sans-serif; text-align: left;">
<span style="font-size: x-small;"> </span> </div>
<div style="font-family: "Trebuchet MS",sans-serif; text-align: left;">
<script type="text/javascript">
var _gaq = _gaq || [];
_gaq.push(['_setAccount', 'UA-12150401-1']);
_gaq.push(['_trackPageview']);
(function() {
var ga = document.createElement('script'); ga.type = 'text/javascript'; ga.async = true;
ga.src = ('https:' == document.location.protocol ? 'https://ssl' : 'http://www') + '.google-analytics.com/ga.js';
var s = document.getElementsByTagName('script')[0]; s.parentNode.insertBefore(ga, s);
})();
</script></div>
<div style="font-family: "Trebuchet MS",sans-serif; text-align: left;">
<span style="font-size: small;">No, I don't mean the internet meme that John Key <a href="http://www.telegraph.co.uk/news/picturegalleries/howaboutthat/8547598/Planking-in-pictures-the-internet-craze-of-lying-down-in-unusual-public-places.html?image=5" target="_blank">ruined </a>in 2011. </span></div>
<div style="font-family: "Trebuchet MS",sans-serif; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: left;">
<span style="font-size: x-small;"><a href="http://resources3.news.com.au/images/2011/12/16/1226224/051259-planking-how-to-graph.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="http://resources3.news.com.au/images/2011/12/16/1226224/051259-planking-how-to-graph.jpg" width="320" /></a></span></div>
<div style="color: #666666; text-align: left;">
<span style="font-family: "Trebuchet MS",sans-serif; font-size: x-small;">Credit: news.com.au</span></div>
<div style="text-align: left;">
<span style="font-size: small;"><br /></span></div>
<div style="font-family: "Trebuchet MS",sans-serif; text-align: left;">
<span style="font-size: small;">I mean this:</span></div>
<span style="font-size: small;"><br /></span>
<span style="font-size: small;"><a href="http://www.flickr.com/photos/boredgoldfish/8481186316/" title="BBQ planking by Bored Goldfish, on Flickr"><img alt="BBQ planking" height="333" src="http://farm9.staticflickr.com/8112/8481186316_fa64ec6454.jpg" width="500" /></a></span><br />
<span style="font-size: small;"><br /></span>
<br />
<div style="font-family: "Trebuchet MS",sans-serif; text-align: left;">
<span style="font-size: small;"><br />
</span></div>
<div style="font-family: "Trebuchet MS",sans-serif; text-align: left;">
<span style="font-size: small;">I am officially obsessed with this method for cooking fish on the BBQ. (Oh, yeah, we have a BBQ again. I'm obsessed with that, too*.)</span></div>
<div style="font-family: "Trebuchet MS",sans-serif; text-align: left;">
<span style="font-size: small;"><br /></span></div>
<div style="font-family: "Trebuchet MS",sans-serif; text-align: left;">
<span style="font-size: small;">Fish falls apart too easily, making it difficult to grill. Also, I understand that it can be overcooked or dry out if not watched closely. This solves both problems by insulating the fish from direct heat, and as an added bonus adds an unbeatable smoky flavour.</span></div>
<div style="font-family: "Trebuchet MS",sans-serif; text-align: left;">
<span style="font-size: small;"><br />
</span></div>
<div style="font-family: "Trebuchet MS",sans-serif; text-align: left;">
<span style="font-size: small;">Find cedar planks (our local BBQ store has them). Other types of wood are suitable, such as cherry or maple, but the wood <u>must </u>be untreated.</span></div>
<div style="font-family: "Trebuchet MS",sans-serif; text-align: left;">
<span style="font-size: small;">Soak the planks in water for at least an hour, preferably overnight (I soak a couple at a time, then keep a spare in the freezer in a ziplock bag! Just soak in boiling water for 10 minutes to defrost). Pop a jar or something heavy on top, so they don't float.</span></div>
<div style="font-family: "Trebuchet MS",sans-serif; text-align: left;">
<span style="font-size: small;"><br />
</span></div>
<div style="font-family: "Trebuchet MS",sans-serif; text-align: left;">
<span style="font-size: small;">Preheat the BBQ, then toast one side of the plank for 5 minutes on high heat. Flip it over, drizzle with oil, and add fish.</span></div>
<span style="font-size: small;"><br /></span>
<span style="font-size: small;"><a href="http://www.flickr.com/photos/boredgoldfish/8481185266/" title="BBQ planking by Bored Goldfish, on Flickr"><img alt="BBQ planking" height="333" src="http://farm9.staticflickr.com/8515/8481185266_de51c9892f.jpg" width="500" /></a></span><br />
<span style="font-size: small;"><br /></span>
<span style="font-size: small;"><br /></span>
<span style="font-size: small;"><a href="http://www.flickr.com/photos/boredgoldfish/8480675674/" title="IMG_3573 by Bored Goldfish, on Flickr"><img alt="IMG_3573" height="333" src="http://farm9.staticflickr.com/8249/8480675674_6b40e218c7.jpg" width="500" /></a></span><br />
<span style="font-size: small;"><br /></span>
<span style="font-size: small;"><br /></span>
<span style="font-size: small;"><a href="http://www.flickr.com/photos/boredgoldfish/8480094749/" title="BBQ planking by Bored Goldfish, on Flickr"><img alt="BBQ planking" height="333" src="http://farm9.staticflickr.com/8094/8480094749_3c585ccba2.jpg" width="500" /></a></span><br />
<div style="font-family: "Trebuchet MS",sans-serif; text-align: left;">
<span style="font-size: small;"><br /></span>
<span style="font-size: small;">At this stage, you may also choose to season the fish. I love salmon with soy and oyster sauce (teriyaki works well, too) - but for snapper, I added butter with paprika, garlic, basil, and lime.</span><br />
<span style="font-size: small;"><br /></span>
<span style="font-size: small;"><a href="http://www.flickr.com/photos/boredgoldfish/8480095123/" title="BBQ planking by Bored Goldfish, on Flickr"><img alt="BBQ planking" height="333" src="http://farm9.staticflickr.com/8380/8480095123_5d4394bd84.jpg" width="500" /></a></span><br />
<span style="font-size: small;"><br /></span>
<span style="font-size: small;"><br /></span>
<span style="font-size: small;">Close the lid, and walk away for 15-20 minutes. Remember to close the door to the living room so that the house does not fill up with smoke. There will be smoke.</span></div>
<div style="font-family: "Trebuchet MS",sans-serif; text-align: left;">
<span style="font-size: small;">The interwebs recommend that you keep a spray bottle of water on hand in case of fire. I haven't needed to use mine to date, but like to have it as insurance.</span></div>
<span style="font-size: small;"><br /></span>
<span style="font-size: small;"><a href="http://www.flickr.com/photos/boredgoldfish/8480095365/" title="BBQ planking by Bored Goldfish, on Flickr"><img alt="BBQ planking" height="333" src="http://farm9.staticflickr.com/8232/8480095365_f1310bcbe7.jpg" width="500" /></a></span><br />
<span style="font-size: small;"><br /></span>
<span style="font-size: small;"><a href="http://www.flickr.com/photos/boredgoldfish/8480095691/" title="BBQ planking by Bored Goldfish, on Flickr"><img alt="BBQ planking" height="333" src="http://farm9.staticflickr.com/8234/8480095691_4e5f85517c.jpg" width="500" /></a></span><br />
<span style="font-size: small;"><br /></span>
<span style="font-size: small;"><a href="http://www.flickr.com/photos/boredgoldfish/8480095955/" title="BBQ planking by Bored Goldfish, on Flickr"><img alt="BBQ planking" height="333" src="http://farm9.staticflickr.com/8238/8480095955_af080136ac.jpg" width="500" /></a></span><br />
<div style="font-family: "Trebuchet MS",sans-serif; text-align: left;">
<span style="font-size: small;"><br />
</span><br />
<span style="font-size: x-small;"><br />
</span></div>
<div style="font-family: "Trebuchet MS",sans-serif; text-align: left;">
<span style="font-size: x-small;">* Due to over-zealous body corporate rules in our previous home, the pizza oven sat and gathered dust for 2 yea<span style="font-size: x-small;">rs. No propane or propane accessories allowed. Hank Hill would have cried.</span></span></div>
<div style="font-family: "Trebuchet MS",sans-serif; text-align: left;">
<span style="font-size: x-small;">The new place has no such restriction. so we purchased a Weber Q at the earliest opportunity, and have eaten the majority of our meals from it since!</span><br />
</div>
Bored Goldfishhttp://www.blogger.com/profile/02686493659065865207noreply@blogger.com0tag:blogger.com,1999:blog-7849450514159862086.post-46533682506812933652012-11-11T16:28:00.000+13:002013-02-17T18:00:53.644+13:00My Veggie Patch!<div style="font-family: "Trebuchet MS",sans-serif; text-align: left;">
<a href="http://www.flickr.com/photos/boredgoldfish/8173845313/" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;" title="IMG_3079 by Bored Goldfish, on Flickr"></a><a href="http://www.flickr.com/photos/boredgoldfish/8173877840/" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;" title="IMG_3076 by Bored Goldfish, on Flickr"></a><span style="font-size: small;"> <br />
I am disproportionately excited about this, but... I have a vegetable garden! After two years of scraping by on a few herbs picked from the balcony, I can start to grow normal-sized things again. Well, one or two normal-sized things. It's 1.2 metres square.</span><br />
<span style="font-size: small;"><br /><a href="http://www.flickr.com/photos/boredgoldfish/8173845313/" title="IMG_3079 by Bored Goldfish, on Flickr"><img alt="IMG_3079" height="333" src="http://farm9.staticflickr.com/8339/8173845313_99aaa9c1f9.jpg" width="500" /></a><br /> </span><br />
<span style="font-size: small;"><a href="http://littleveggiepatchco.com.au/" target="_blank">The Little Veggie Patch Co. </a>have created a Pop-Up Patch in the middle of Melbourne, and I love them for it.<br /><br />
<a href="http://www.flickr.com/photos/boredgoldfish/8173877954/" title="IMG_3088 by Bored Goldfish, on Flickr"><img alt="IMG_3088" height="333" src="http://farm9.staticflickr.com/8207/8173877954_cec60177a6.jpg" width="500" /></a><br /><br />
Just past Flinders Street Station, tucked in the back of the carpark in Federation Square...</span><br />
<br />
<span style="font-size: small;">Are a bunch of recycled apple crates. But they are much more than just boxes of dirt, they are a focal point for a bunch of like-minded individuals who want a quiet spot in the middle of the noise to hang out, have a picnic, and get their hands dirty. </span><br />
<span style="font-size: small;">There are city views out one side, and the river and Botanical gardens out the other. At the far end I can see the MCG (Melbourne Cricket Ground).</span><br />
<br />
<span style="font-size: small;"><a href="http://www.flickr.com/photos/boredgoldfish/8173877656/" title="DSCF0033 by Bored Goldfish, on Flickr"><img alt="DSCF0033" height="332" src="http://farm9.staticflickr.com/8485/8173877656_37181617d3.jpg" width="500" /></a></span><br />
<br />
<span style="font-size: small;">It makes me smile because I'm really growing things for the first time in AGES. I planted <u>seeds</u>. And I walk down to water them, and really just to see if they are up yet! I know, I'm easily pleased. </span><br />
<br />
<span style="font-size: small;"><a href="http://www.flickr.com/photos/boredgoldfish/8173877374/" title="DSCF0027 by Bored Goldfish, on Flickr"><img alt="DSCF0027" height="332" src="http://farm9.staticflickr.com/8206/8173877374_13a354a933.jpg" width="500" /></a></span><br />
<br />
Everything I need is there - water, tools, advice - and I get a bunch of seeds and seedlings each season to choose from and plant. My spot came with runner beans and passionfruit (win!) plus oregano and thyme, but I've also planted cherry tomatoes, basil, borage, eggplant, and watermelon. I have corn ordered (they were out they day I set up), and a real tomato plant to pop in this week (Thanks Wendy & Toby!)<br />
<br />
<span style="font-size: small;"><a href="http://www.flickr.com/photos/boredgoldfish/8173845103/" title="DSCF0030 by Bored Goldfish, on Flickr"><img alt="DSCF0030" height="332" src="http://farm9.staticflickr.com/8209/8173845103_3b987a4617.jpg" width="500" /></a></span><span style="font-size: small;"> </span><span style="font-size: small;"> </span><span style="font-size: small;"> </span><br />
<br />
..but mostly, I have dirt with green things in it!<br />
<br />
<span style="font-size: small;"><a href="http://www.flickr.com/photos/boredgoldfish/8173877480/" title="DSCF0029 by Bored Goldfish, on Flickr"><img alt="DSCF0029" height="332" src="http://farm9.staticflickr.com/8487/8173877480_bcd2046e2b.jpg" width="500" /></a></span><span style="font-size: small;"> </span><span style="font-size: small;"> </span><span style="font-size: small;"> </span><br />
<br />
..and a pretty nice walk home.<br />
<br />
<span style="font-size: small;"><a href="http://www.flickr.com/photos/boredgoldfish/8173877840/" title="IMG_3076 by Bored Goldfish, on Flickr"><img alt="IMG_3076" height="333" src="http://farm9.staticflickr.com/8482/8173877840_9e2d03004b.jpg" width="500" /></a></span><span style="font-size: small;"> </span><span style="font-size: small;"> </span><span style="font-size: small;"> </span></div>
<script type="text/javascript">
var _gaq = _gaq || [];
_gaq.push(['_setAccount', 'UA-12150401-1']);
_gaq.push(['_trackPageview']);
(function() {
var ga = document.createElement('script'); ga.type = 'text/javascript'; ga.async = true;
ga.src = ('https:' == document.location.protocol ? 'https://ssl' : 'http://www') + '.google-analytics.com/ga.js';
var s = document.getElementsByTagName('script')[0]; s.parentNode.insertBefore(ga, s);
})();
</script>Bored Goldfishhttp://www.blogger.com/profile/02686493659065865207noreply@blogger.com0tag:blogger.com,1999:blog-7849450514159862086.post-41301008820006851082012-07-14T10:32:00.000+12:002012-07-14T10:32:00.830+12:00Baked Custard<div style="font-family: "Trebuchet MS",sans-serif; text-align: left;">
<span style="font-size: small;">I don't often make dessert unless we have people over for dinner. Other than consideration for my waistline, this is normally for reasons of scale - it is just too hard to find recipes for two people, or recipes which don't require a considerable effort. Usual standbys are icecream, Spanish hot chocolate, or store-bought dessert cups (tiramisu, and "Gu" ganache are favourites in the latter category).</span><br />
<br />
<span style="font-size: small;">But finally, I have a quick and easy dessert, designed for two but easy to scale for more. And easy to dress up and modify for a change of flavour.</span><br />
<br />
<span style="font-size: small;"><a href="http://www.flickr.com/photos/boredgoldfish/7477432384/" title="Baked Custard by Bored Goldfish, on Flickr"><img alt="Baked Custard" height="333" src="http://farm9.staticflickr.com/8022/7477432384_e556225352.jpg" width="500" /></a></span><br />
<br />
<span style="font-size: small;">Baked custard takes about 40 minutes including cooking time - but only 5 minutes to prep, so you can relax and enjoy a glass of wine while it cooks. Here, I've added raspberries to make this a little more interesting to share with friends - but it's equally delicious on its own, with a side of poached or fresh fruit, or with a sauce in the bottom of the cup. It can be served warm or cold, keeping in the fridge for a couple of days.</span><br />
<br />
<span style="font-size: small;"><a href="http://www.flickr.com/photos/boredgoldfish/7477431820/" title="Baked Custard by Bored Goldfish, on Flickr"><img alt="Baked Custard" height="333" src="http://farm9.staticflickr.com/8164/7477431820_5e8587e73f.jpg" width="500" /></a></span><br />
<br />
I've made this for four here (which is why you see two eggs, and four ramekins), but the beauty is that to make this for two people you need one egg (this being the part of most recipes that is near impossible to scale down!)<br />
<br />
<u>For two serves:</u><br />
Beat one egg.<br />
Add 3/4 cup of milk, 1/4 cup of sugar (or substitute all or part for maple syrup!), and 1 tsp vanilla essence. <br />
Mix until sugar has dissolved.<br />
<br />
Double the quantities for four people (you knew that, right?), but the cooking time will be the same.<br />
<br />
<span style="font-size: small;"><a href="http://www.flickr.com/photos/boredgoldfish/7477432030/" title="Baked Custard by Bored Goldfish, on Flickr"><img alt="Baked Custard" height="333" src="http://farm9.staticflickr.com/8154/7477432030_e0f478bf67.jpg" width="500" /></a></span><br />
<br />
Divide the mixture into small ramekins (no need to grease these), or bake in a single dish (allow for a little extra cooking time).<br />
<br />
<span style="font-size: small;"><a href="http://www.flickr.com/photos/boredgoldfish/7477432260/" title="Baked Custard by Bored Goldfish, on Flickr"><img alt="Baked Custard" height="333" src="http://farm9.staticflickr.com/8003/7477432260_4e5d134fa1.jpg" width="500" /></a></span><br />
<br />
Place the ramekins in a deep oven-proof dish, and add hot water. The water should reach at least halfway up the sides of the ramekins (preferably the same level as the custard).<br />
<br />
<span style="font-size: small;"><a href="http://www.flickr.com/photos/boredgoldfish/7477432580/" title="Baked Custard by Bored Goldfish, on Flickr"><img alt="Baked Custard" height="333" src="http://farm8.staticflickr.com/7121/7477432580_ef293f73e0.jpg" width="500" /></a></span><br />
<br />
Bake in a 180C oven for 35 minutes. The custard should be set at the sides, but still slightly wobbly in the middle.<br />
Remove
from the oven and carefully remove the ramekins (I use gloves). Rest
on a wire rack until you can comfortably touch the edges of the
ramekins, then dive in with a spoon. Or, if you are planning to eat cold, cover with plastic wrap and refrigerate immediately.</div>
<script type="text/javascript">
var _gaq = _gaq || [];
_gaq.push(['_setAccount', 'UA-12150401-1']);
_gaq.push(['_trackPageview']);
(function() {
var ga = document.createElement('script'); ga.type = 'text/javascript'; ga.async = true;
ga.src = ('https:' == document.location.protocol ? 'https://ssl' : 'http://www') + '.google-analytics.com/ga.js';
var s = document.getElementsByTagName('script')[0]; s.parentNode.insertBefore(ga, s);
})();
</script>Bored Goldfishhttp://www.blogger.com/profile/02686493659065865207noreply@blogger.com2tag:blogger.com,1999:blog-7849450514159862086.post-86770794748672588592012-07-08T14:09:00.001+12:002012-07-08T14:10:34.858+12:00Hello, July! (It's Truffle Season.)<div style="font-family: "Trebuchet MS",sans-serif; text-align: left;">
<span style="font-size: small;">If you follow me on Facebook or Twitter you already know I'm excited. July is the big month for Southern Hemisphere truffles, and I think I was born in July for this exact reason. What do I want for my birthday? Truffles, please! Rubies are out (I was never really convinced about them), and truffle is officially my new birth stone.</span><br />
<span style="font-size: small;">Well, they do kind of look like rocks.</span><br />
<br />
<span style="font-size: small;"><a href="http://www.flickr.com/photos/boredgoldfish/7477431410/" title="Truffle pasta by Bored Goldfish, on Flickr"><img alt="Truffle pasta" height="333" src="http://farm9.staticflickr.com/8168/7477431410_8ed0d6297b.jpg" width="500" /></a></span><br />
<br />
<span style="font-size: small;">We celebrated the start of the season by popping in to visit <a href="http://www.madametruffles.com.au/" target="_blank">the Madame</a>, and picked up a little 13g Tasmanian treat. Good friends were coming for dinner, and we wanted to surprise them.</span><br />
<br />
<span style="font-size: small;">To kick off the season, we served a small entree of fresh pasta (only <a href="http://boredgoldfish.blogspot.com.au/2009/12/diy-pasta.html" target="_blank">homemade </a>will do in this case) with butter, and grated truffle on top while it was still hot:</span><br />
<span style="font-size: small;"><br /></span><br />
<span style="font-size: small;"><a href="http://www.flickr.com/photos/boredgoldfish/7477431280/" title="Truffle pasta by Bored Goldfish, on Flickr"><img alt="Truffle pasta" height="333" src="http://farm9.staticflickr.com/8159/7477431280_d8a06bb726.jpg" width="500" /></a> </span><br />
<br />
I love the way the tendrils of shaved truffle cling to the microplane - it needs a couple of sharp taps against the edge of the bowl from time to time.<br />
The heat releases the smell from the truffle, and much time was spent savouring the smell before we remembered to eat!<br />
<br />
<span style="font-size: small;"></span><br />
<span style="font-size: small;"><a href="http://www.flickr.com/photos/boredgoldfish/7477431628/" title="Truffle pasta by Bored Goldfish, on Flickr"><img alt="Truffle pasta" height="333" src="http://farm9.staticflickr.com/8002/7477431628_c859964132.jpg" width="500" /></a></span><br />
<br />
<a href="http://www.flickr.com/photos/boredgoldfish/7477431726/" title="Truffle pasta by Bored Goldfish, on Flickr"><img alt="Truffle pasta" height="333" src="http://farm9.staticflickr.com/8023/7477431726_e5d09a0a63.jpg" width="500" /></a>
<br />
<br />
Buttered bread helped us to clean our bowls and to finish off every last crumb of truffle!<br />
<br />
<a href="http://www.flickr.com/photos/boredgoldfish/7477431488/" title="Truffle pasta by Bored Goldfish, on Flickr"><img alt="Truffle pasta" height="333" src="http://farm8.staticflickr.com/7273/7477431488_ce2e8e8013.jpg" width="500" /></a>
<br />
<br />
<br />
<span style="font-size: small;">We will return for more in coming weeks - and promise to share. </span><br />
</div>
<script type="text/javascript">
var _gaq = _gaq || [];
_gaq.push(['_setAccount', 'UA-12150401-1']);
_gaq.push(['_trackPageview']);
(function() {
var ga = document.createElement('script'); ga.type = 'text/javascript'; ga.async = true;
ga.src = ('https:' == document.location.protocol ? 'https://ssl' : 'http://www') + '.google-analytics.com/ga.js';
var s = document.getElementsByTagName('script')[0]; s.parentNode.insertBefore(ga, s);
})();
</script>Bored Goldfishhttp://www.blogger.com/profile/02686493659065865207noreply@blogger.com0tag:blogger.com,1999:blog-7849450514159862086.post-54075342634166252142012-07-03T18:08:00.000+12:002012-07-03T18:08:00.178+12:00REAL Maple syrup!<div style="font-family: "Trebuchet MS",sans-serif; text-align: left;">
<span style="font-size: small;">
</span>
</div>
<div style="font-family: "Trebuchet MS",sans-serif;">
<script type="text/javascript">
var _gaq = _gaq || [];
_gaq.push(['_setAccount', 'UA-12150401-1']);
_gaq.push(['_trackPageview']);
(function() {
var ga = document.createElement('script'); ga.type = 'text/javascript'; ga.async = true;
ga.src = ('https:' == document.location.protocol ? 'https://ssl' : 'http://www') + '.google-analytics.com/ga.js';
var s = document.getElementsByTagName('script')[0]; s.parentNode.insertBefore(ga, s);
})();
</script></div>
<span style="font-family: "Trebuchet MS",sans-serif; font-size: small;"><a href="http://www.flickr.com/photos/boredgoldfish/7423298862/" title="IMG_2547 by Bored Goldfish, on Flickr"><img alt="IMG_2547" height="333" src="http://farm9.staticflickr.com/8149/7423298862_0a466aeec1.jpg" width="500" /></a> </span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif; font-size: small;">We flew home to NZ recently to visit family, and my beautiful sister Kerryn picked up some maple syrup on her way through Canada for me.</span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif; font-size: small;">There is no substitute for real maple syrup. That is, syrup that comes <u>from a tree</u>. <u>In Canada</u>. No artificial flavourings here.</span><br />
<span style="font-family: "Trebuchet MS",sans-serif; font-size: small;"><br /></span><br />
<span style="font-family: "Trebuchet MS",sans-serif; font-size: small;">Things I could use real maple syrup for:</span><br />
<ul>
<li><span style="font-family: "Trebuchet MS",sans-serif; font-size: small;">pouring over crepes or pancakes</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif; font-size: small;">pouring on porridge in place of brown sugar </span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif; font-size: small;">a fine coating on carrots before roasting</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif; font-size: small;">a fine coating on Brussels sprouts before coating (Kerryn insists that I'll never go back to <a href="http://boredgoldfish.blogspot.com.au/2010/04/dont-hate-brussels-sprouts-theyre.html" target="_blank">my version</a>)</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif; font-size: small;">glazing ham</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif; font-size: small;">drinking straight from the bottle</span></li>
</ul>Bored Goldfishhttp://www.blogger.com/profile/02686493659065865207noreply@blogger.com1tag:blogger.com,1999:blog-7849450514159862086.post-68265435844581576192012-06-30T18:48:00.000+12:002012-06-30T18:48:00.939+12:00Shanks very much<div style="font-family: "Trebuchet MS",sans-serif; text-align: left;">
<span style="font-size: small;">...Sorry, I inherited my father's sense of humour. He is very punny.</span><br />
<br />
My local butcher was offering wallaby shanks last week, and I couldn't resist. He agreed that they are similar to kangaroo, being very lean, but less "gamey" in flavour.<br />
<br />
<a href="http://www.flickr.com/photos/boredgoldfish/7423299706/" title="IMG_2558 by Bored Goldfish, on Flickr"><img alt="IMG_2558" height="333" src="http://farm9.staticflickr.com/8027/7423299706_90b22d4cca.jpg" width="500" /></a><br />
<br />
The following is the same technique I use for lamb shanks, without any adjustments for time (the shanks were about the same size). If anything, they were a little dry (being so lean), and if I try this again I would probably prefer to cook them in a sauce or something to retain moisture.<br />
<br />
And the conclusion? Not bad, but they lacked the sweetness of lamb - nice for a change, but I have not been converted!<br />
<br />
<a href="http://www.flickr.com/photos/boredgoldfish/7423298730/" title="IMG_2545 by Bored Goldfish, on Flickr"><img alt="IMG_2545" height="333" src="http://farm9.staticflickr.com/8010/7423298730_cedbd07a14.jpg" width="500" /></a> <span style="font-size: small;"> </span><br />
<span style="font-size: small;"><br /></span><br />
<span style="font-size: small;">The deep colour of the meat definitely reminded me of kangaroo!</span><br />
<span style="font-size: small;"><br /></span><br />
<a href="http://www.flickr.com/photos/boredgoldfish/7423298528/" title="IMG_2544 by Bored Goldfish, on Flickr"><img alt="IMG_2544" height="333" src="http://farm9.staticflickr.com/8026/7423298528_68091403f2.jpg" width="500" /></a><br />
<span style="font-size: small;"><br /></span><br />
<span style="font-size: small;">Vegetables add sweetness, and moisture while cooking. I also halved a couple of garlic cloves lengthways.</span><br />
<span style="font-size: small;"><br /></span><br />
<a href="http://www.flickr.com/photos/boredgoldfish/7423299042/" title="IMG_2548 by Bored Goldfish, on Flickr"><img alt="IMG_2548" height="333" src="http://farm9.staticflickr.com/8011/7423299042_5839cac914.jpg" width="500" /></a> <br />
<br />
<span style="font-size: small;">Sear the shanks and set aside. Brown sliced vegetables in a teaspoon of butter, or a little streaky bacon (or both!) - just to kick off the caramelisation.</span><br />
<span style="font-size: small;"><br /></span><br />
<a href="http://www.flickr.com/photos/boredgoldfish/7423299408/" title="IMG_2551 by Bored Goldfish, on Flickr"><img alt="IMG_2551" height="333" src="http://farm6.staticflickr.com/5333/7423299408_ac706a2a5a.jpg" width="500" /></a>
<span style="font-size: small;">to </span><br />
<br />
<span style="font-size: small;">Place the shanks on top of the vegetables, and add a tablespoon of red wine or port.</span><br />
<span style="font-size: small;">Cover, and cook for 2-3 hours at 180C (drop the dial back for the last hour if you are going for three hours - I left it at 160C for the last hour) </span><br />
<span style="font-size: small;"><br /></span><br />
<a href="http://www.flickr.com/photos/boredgoldfish/7423299854/" title="IMG_2559 by Bored Goldfish, on Flickr"><img alt="IMG_2559" height="333" src="http://farm8.staticflickr.com/7114/7423299854_e39771ab44.jpg" width="500" /></a> <br />
<br />
<a href="http://www.flickr.com/photos/boredgoldfish/7423300076/" title="IMG_2571 by Bored Goldfish, on Flickr"><img alt="IMG_2571" height="333" src="http://farm8.staticflickr.com/7276/7423300076_cdfa2da070.jpg" width="500" /></a>
<br />
<span style="font-size: small;"><br /></span><br />
<a href="http://www.flickr.com/photos/boredgoldfish/7423300230/" title="IMG_2576 by Bored Goldfish, on Flickr"><img alt="IMG_2576" height="333" src="http://farm9.staticflickr.com/8014/7423300230_856005df7f.jpg" width="500" /></a><br />
<br />
<span style="font-size: small;">Serve with Puy Lentils and green vegetables (and the veges from the pan, they are delicious!) Pour over any juices which are left in the pan.</span>
</div>
<script type="text/javascript">
var _gaq = _gaq || [];
_gaq.push(['_setAccount', 'UA-12150401-1']);
_gaq.push(['_trackPageview']);
(function() {
var ga = document.createElement('script'); ga.type = 'text/javascript'; ga.async = true;
ga.src = ('https:' == document.location.protocol ? 'https://ssl' : 'http://www') + '.google-analytics.com/ga.js';
var s = document.getElementsByTagName('script')[0]; s.parentNode.insertBefore(ga, s);
})();
</script>Bored Goldfishhttp://www.blogger.com/profile/02686493659065865207noreply@blogger.com0tag:blogger.com,1999:blog-7849450514159862086.post-26013311764800284572012-06-28T17:59:00.000+12:002012-06-28T17:59:00.271+12:00My favourite things: Georgie's Garlic<div style="font-family: "Trebuchet MS",sans-serif; text-align: left;">
<br />
<a href="http://www.flickr.com/photos/boredgoldfish/7423298272/" title="IMG_2542 by Bored Goldfish, on Flickr"><img alt="IMG_2542" height="333" src="http://farm8.staticflickr.com/7112/7423298272_a818aa6b59.jpg" width="500" /></a>
<span style="font-size: small;"> </span><br />
<br />
<span style="font-size: small;">There is a stall* at the South Melbourne Market which has a fantastic range of potatoes and other root vegetables (onions, heirloom carrots...) The staff are always friendly, and more than happy to offer advice on which kind of potato you need for the purpose you have in mind!</span><br />
<span style="font-size: small;">But my favourite thing is the garlic. They peel off the outer layers so that you can see exactly what you are buying - big cloves, small cloves, or a bit of a mix - instead of waiting til you get home and finding it's the opposite of what you hoped for. Such a simple thing to do, but it makes me smile every week.</span><br />
<br />
<h3>
<span style="font-size: x-small; font-weight: normal;">* OK, I looked it up because I know you can't just read my mind. It's <b>Georgie's Harvest Potatoes & Herbs, Stall 50 </b>- you would find it outside, on Coventry Street, if you were so inclined.</span></h3>
<span style="font-size: small;"> </span>
</div>
<div style="font-family: "Trebuchet MS",sans-serif;">
<script type="text/javascript">
var _gaq = _gaq || [];
_gaq.push(['_setAccount', 'UA-12150401-1']);
_gaq.push(['_trackPageview']);
(function() {
var ga = document.createElement('script'); ga.type = 'text/javascript'; ga.async = true;
ga.src = ('https:' == document.location.protocol ? 'https://ssl' : 'http://www') + '.google-analytics.com/ga.js';
var s = document.getElementsByTagName('script')[0]; s.parentNode.insertBefore(ga, s);
})();
</script></div>Bored Goldfishhttp://www.blogger.com/profile/02686493659065865207noreply@blogger.com0tag:blogger.com,1999:blog-7849450514159862086.post-39050020444444256412012-06-23T14:23:00.002+12:002012-06-23T14:50:27.842+12:00Brioche scrolls<div style="font-family: "Trebuchet MS",sans-serif; text-align: left;">
<span style="font-size: small;">Once you know <a href="http://boredgoldfish.blogspot.com/2012/01/bread-101.html" target="_blank">how to make bread</a>, and then learn that <a href="http://boredgoldfish.blogspot.com/2012/04/brioche-is-just-bread-with-eggs-in-it.html" target="_blank">adding eggs makes brioche</a>, the world is your oyster.</span><br />
<br />
<a href="http://www.flickr.com/photos/boredgoldfish/7111935473/" title="blueberry brioche by Bored Goldfish, on Flickr"><img alt="blueberry brioche" height="333" src="http://farm8.staticflickr.com/7259/7111935473_daa0987e28.jpg" width="500" /></a>
<br />
<br />
<span style="font-size: small;">Brioche scrolls are my favourite food in the baking/muffins category. They are good cold, but better warm - and they reheat well, making them a great option to take to visit a friend. If you think you can share them, that is.</span><br />
<br />
<span style="font-size: small;">And making them is easy! Just make <a href="http://boredgoldfish.blogspot.com.au/2012/04/brioche-is-just-bread-with-eggs-in-it.html" target="_blank">brioche</a>, and roll out to a rectangle after the first rising. Brush with egg, sprinkle generously with brown sugar and berries (or dark chocolate - YUM! Cut, and allow to rise again.</span><br />
<span style="font-size: small;">Brush the tops with egg - and sprinkle the tops with sugar if you want a bit of glaze (I always forget).</span><br />
<span style="font-size: small;">Bake at 190C for about 25 minutes.</span></div>
<br />
<span style="font-size: small;">
<a href="http://www.flickr.com/photos/boredgoldfish/6965859442/" title="blueberry brioche by Bored Goldfish, on Flickr"><img alt="blueberry brioche" height="333" src="http://farm6.staticflickr.com/5072/6965859442_4dc4846154.jpg" width="500" /></a>
<br />
<span style="font-size: small;">
<a href="http://www.flickr.com/photos/boredgoldfish/6965859522/" title="blueberry brioche by Bored Goldfish, on Flickr"><img alt="blueberry brioche" height="333" src="http://farm8.staticflickr.com/7184/6965859522_225994c01e.jpg" width="500" /></a>
<br />
<span style="font-size: small;">
<a href="http://www.flickr.com/photos/boredgoldfish/7111935055/" title="blueberry brioche by Bored Goldfish, on Flickr"><img alt="blueberry brioche" height="333" src="http://farm6.staticflickr.com/5328/7111935055_be326bd017.jpg" width="500" /></a>
<br />
<span style="font-size: small;">
<a href="http://www.flickr.com/photos/boredgoldfish/6965859600/" title="blueberry brioche by Bored Goldfish, on Flickr"><img alt="blueberry brioche" height="333" src="http://farm8.staticflickr.com/7051/6965859600_d668baac4f.jpg" width="500" /></a>
<br />
<span style="font-size: small;">
<a href="http://www.flickr.com/photos/boredgoldfish/7111935129/" title="blueberry brioche by Bored Goldfish, on Flickr"><img alt="blueberry brioche" height="333" src="http://farm8.staticflickr.com/7096/7111935129_ea1bd0e1c3.jpg" width="500" /></a>
<br />
<span style="font-size: small;">
<a href="http://www.flickr.com/photos/boredgoldfish/7111935199/" title="blueberry brioche by Bored Goldfish, on Flickr"><img alt="blueberry brioche" height="333" src="http://farm6.staticflickr.com/5446/7111935199_aeef383e78.jpg" width="500" /></a>
<br />
<span style="font-size: small;">
<a href="http://www.flickr.com/photos/boredgoldfish/7111935249/" title="blueberry brioche by Bored Goldfish, on Flickr"><img alt="blueberry brioche" height="333" src="http://farm9.staticflickr.com/8024/7111935249_47ac3225d9.jpg" width="500" /></a>
<br />
<span style="font-size: small;">
<a href="http://www.flickr.com/photos/boredgoldfish/7111935277/" title="blueberry brioche by Bored Goldfish, on Flickr"><img alt="blueberry brioche" height="333" src="http://farm8.staticflickr.com/7109/7111935277_b249b624ef.jpg" width="500" /></a>
<br />
<span style="font-size: small;">
<a href="http://www.flickr.com/photos/boredgoldfish/7111935363/" title="blueberry brioche by Bored Goldfish, on Flickr"><img alt="blueberry brioche" height="333" src="http://farm6.staticflickr.com/5239/7111935363_ff9ca9edda.jpg" width="500" /></a>
</span></span></span></span></span></span></span></span></span>Bored Goldfishhttp://www.blogger.com/profile/02686493659065865207noreply@blogger.com0tag:blogger.com,1999:blog-7849450514159862086.post-68963937144142721542012-04-08T12:59:00.000+12:002012-04-08T13:07:19.293+12:00Brioche is just bread with eggs in it<div style="font-family: "Trebuchet MS",sans-serif; text-align: left;">
<span style="font-size: small;">...and a little butter, too.</span><br />
<br />
<a href="http://www.flickr.com/photos/boredgoldfish/7055138249/" title="IMG_2391 by Bored Goldfish, on Flickr"><img alt="IMG_2391" height="333" src="http://farm8.staticflickr.com/7043/7055138249_5e781f8c2d.jpg" width="500" /></a><br />
<br />
We went out for lunch last week, and ordered a couple of fabulous salads which we enjoyed a great deal. Unfortunately, the man at the table next to us had a burger, on a toasted brioche bun, with fries that smelled amazing.<br />
When I asked Jason what he wanted for dinner the next day, it was no surprise that he requested burgers. With brioche.<br />
<br />
<a href="http://www.flickr.com/photos/boredgoldfish/7055137973/" title="IMG_2379 by Bored Goldfish, on Flickr"><img alt="IMG_2379" height="333" src="http://farm6.staticflickr.com/5347/7055137973_3f23d2501c.jpg" width="500" /></a><br />
<br />
You know <a href="http://boredgoldfish.blogspot.com.au/2012/01/bread-101.html" target="_blank">the bread ratio</a> by now. 5 parts flour, three parts liquid. Well, here we just substitute some of our "liquid" ratio with eggs.<br />
For a 2-cup flour recipe, I add one egg plus an extra yolk (freeze the whites and then defrost to add to an omelette later if you don't need them straight away), and reduce the water or milk accordingly. I also add about 50g of softened butter.<br />
<br />
<br />
<br />
<a href="http://www.flickr.com/photos/boredgoldfish/7055138005/" title="IMG_2382 by Bored Goldfish, on Flickr"><img alt="IMG_2382" height="333" src="http://farm8.staticflickr.com/7139/7055138005_5a998390ab.jpg" width="500" /></a><br />
<br />
The resulting dough is soft, airy, and a dream to knead. After the dough rises you can see large, long air pockets (rather than th esmaller bubbles you normally see).<br />
<br />
<a href="http://www.flickr.com/photos/boredgoldfish/6909047532/" title="IMG_2384 by Bored Goldfish, on Flickr"><img alt="IMG_2384" height="333" src="http://farm8.staticflickr.com/7262/6909047532_dfb3e8ffa6.jpg" width="500" /></a> <br />
<br />
The finished bread is rich, slightly yellow in colour, and toasts to a beautiful golden colour (I didn't toast this as it was just so fresh!) <br />
<br />
<a href="http://www.flickr.com/photos/boredgoldfish/6909047608/" title="IMG_2387 by Bored Goldfish, on Flickr"><img alt="IMG_2387" height="333" src="http://farm8.staticflickr.com/7256/6909047608_267093e6eb.jpg" width="500" /></a> <br />
<br />
Load up with your favourite fillings (hummus, chicken thighs, bacon, avocado...) <br />
<br />
<br />
<a href="http://www.flickr.com/photos/boredgoldfish/7055138203/" title="IMG_2388 by Bored Goldfish, on Flickr"><img alt="IMG_2388" height="333" src="http://farm8.staticflickr.com/7220/7055138203_a0f2e3251c.jpg" width="500" /></a>
<br />
<span style="font-size: small;"> </span>
</div>
<script type="text/javascript">
var _gaq = _gaq || [];
_gaq.push(['_setAccount', 'UA-12150401-1']);
_gaq.push(['_trackPageview']);
(function() {
var ga = document.createElement('script'); ga.type = 'text/javascript'; ga.async = true;
ga.src = ('https:' == document.location.protocol ? 'https://ssl' : 'http://www') + '.google-analytics.com/ga.js';
var s = document.getElementsByTagName('script')[0]; s.parentNode.insertBefore(ga, s);
})();
</script>Bored Goldfishhttp://www.blogger.com/profile/02686493659065865207noreply@blogger.com0tag:blogger.com,1999:blog-7849450514159862086.post-25424321181246990032012-03-26T23:26:00.000+13:002012-04-08T13:00:31.565+12:00Hot Cross Buns are really just bread<span style="font-size: small;"><a href="http://www.flickr.com/photos/boredgoldfish/7017153375/" title="IMG_2346 by Bored Goldfish, on Flickr"><img alt="IMG_2346" height="333" src="http://farm8.staticflickr.com/7178/7017153375_01aa84431d.jpg" width="500" /></a></span><br />
<br />
<div style="font-family: "Trebuchet MS",sans-serif; text-align: left;">
<span style="font-size: small;">Once you know the <a href="http://boredgoldfish.blogspot.com/2012/01/bread-101.html" target="_blank">basic bread ratio</a>, you can play around with it. I've waited until we are suitably close to Easter to share this one with you.</span><br />
<i><span style="font-size: small;">Yes, I'm one of those people who complains when Easter eggs and Hot Cross buns roll onto supermarket shelves immediately after Christmas - which immediately follows Halloween. I think that some things are special because we wait all year for them, so eating Hot Cross buns in January is <u>cheating</u>. And besides, they're better suited to the cooler Autumn weather!</span></i><br />
<br />
<a href="http://www.flickr.com/photos/boredgoldfish/6871046314/" title="IMG_2332 by Bored Goldfish, on Flickr"><img alt="IMG_2332" height="333" src="http://farm8.staticflickr.com/7061/6871046314_61f5b1b329.jpg" width="500" /></a><br />
<br />
To make six buns, use 2-cups of flour and the bread ratio (follow the link above for bread 101), and add 2 teaspoons of brown sugar, 1 teaspoon of cinnamon, and half a teaspoon each of mixed spice and nutmeg. Then throw in a couple of handfuls of raisins, and other dried fruit. I abhor peel, which is one of the reasons I make my own buns - but add that too if you must.<br />
<br />
I like my rolls to join together just a little bit, so I place them 1-2cm apart. Any closer and you'll get more of a loaf (which easily tears into portions), much like many store-bought buns, but you'll need to increase the cooking time.<br />
<br />
<a href="http://www.flickr.com/photos/boredgoldfish/6871046354/" title="IMG_2340 by Bored Goldfish, on Flickr"><img alt="IMG_2340" height="333" src="http://farm8.staticflickr.com/7061/6871046354_d620b5568a.jpg" width="500" /></a><br />
<br />
After the second rising, pipe crosses onto your buns - you just need a simple paste of flour and water (mix to piping consistency - a couple of tablespoons of cold water to a quarter of a cup of flour).<br />
<br />
<a href="http://www.flickr.com/photos/boredgoldfish/7017153345/" title="IMG_2345 by Bored Goldfish, on Flickr"><img alt="IMG_2345" height="333" src="http://farm8.staticflickr.com/7185/7017153345_958e855e6d.jpg" width="500" /></a><br />
<br />
Place immediately into a hot oven (180C for 10-12 minutes)<br />
<br />
<a href="http://www.flickr.com/photos/boredgoldfish/7017153375/" title="IMG_2346 by Bored Goldfish, on Flickr"><img alt="IMG_2346" height="333" src="http://farm8.staticflickr.com/7178/7017153375_01aa84431d.jpg" width="500" /></a><br />
<br />
Finish with butter and jam<br />
<br />
<a href="http://www.flickr.com/photos/boredgoldfish/6871046488/" title="IMG_2353 by Bored Goldfish, on Flickr"><img alt="IMG_2353" height="333" src="http://farm8.staticflickr.com/7259/6871046488_2801a2bf66.jpg" width="500" /></a><br />
.. and it is important that you consume these immediately. While they are still hot. So that the butter melts, and runs down your chin.<br />
<br />
<a href="http://www.flickr.com/photos/boredgoldfish/6871046556/" title="IMG_2357 by Bored Goldfish, on Flickr"><img alt="IMG_2357" height="333" src="http://farm8.staticflickr.com/7195/6871046556_7f57a44297.jpg" width="500" /></a></div>
<script type="text/javascript">
var _gaq = _gaq || [];
_gaq.push(['_setAccount', 'UA-12150401-1']);
_gaq.push(['_trackPageview']);
(function() {
var ga = document.createElement('script'); ga.type = 'text/javascript'; ga.async = true;
ga.src = ('https:' == document.location.protocol ? 'https://ssl' : 'http://www') + '.google-analytics.com/ga.js';
var s = document.getElementsByTagName('script')[0]; s.parentNode.insertBefore(ga, s);
})();
</script>Bored Goldfishhttp://www.blogger.com/profile/02686493659065865207noreply@blogger.com2tag:blogger.com,1999:blog-7849450514159862086.post-20597414481694079472012-03-25T12:27:00.000+13:002012-03-25T12:27:22.115+13:00Introducing: Tadpole<div style="font-family: "Trebuchet MS",sans-serif; text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6E1TIxopc6vxQbILYbE8QuUUEY4srOQdM3E0BAw7gj2e8mN3y0Nk0C8ZjtWRGN5AAdqgq3FK4fxkNl81FKXfSAReQ6sThXhv1cG4QbyfCaRfbUIGa-HRu2f04wg4EzwQLXkXINibQhiw/s1600/05_+Tadpole+%28Tads%29.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6E1TIxopc6vxQbILYbE8QuUUEY4srOQdM3E0BAw7gj2e8mN3y0Nk0C8ZjtWRGN5AAdqgq3FK4fxkNl81FKXfSAReQ6sThXhv1cG4QbyfCaRfbUIGa-HRu2f04wg4EzwQLXkXINibQhiw/s200/05_+Tadpole+%28Tads%29.jpg" width="116" /></a></div><span style="font-size: small;"><b>Just like Joey from Friends, Alphamatrix now has her own show! </b> My sister has been fantastic over the past year and a half, posting when I've been too busy with work and the drama of moving countries, and keeping Bored Goldfish up and running. </span><br />
<span style="font-size: small;">I'm now ready to pick up the reins again, and want to make a few changes to the focus of the site - so we discussed some time ago having Alphamatrix start her own "sister" site. We jokingly nicknamed it Tadpole - and the name has stuck!</span><br />
<b><span style="font-size: small;">Please add <a href="http://onetadpole.wordpress.com/">onetadpole.wordpress.com/ </a>to your bookmark list or RSS feed reader!</span></b><br />
<br />
<br />
<span style="font-size: small;">I've been thinking for some time about the direction I want this blog to take. I know I have been pretty slack at posting over the past two years - this is largely due to my moving countries and taking on a job which demands a lot more of my time, but also because I'd lost a bit of my early enthusiasm and direction. So, expect to see a few changes on the site. I'm switching to a dynamic layout to make photos more of a feature, and will try to work in "themes" more - like the bread posts I've made in recent weeks. I'd like to keep meeting any requests you have, so leave comments and I'll work my way through them.</span><br />
<span style="font-size: small;">I'll also be doing a bit of a "clean out", removing some of my early posts with grainy photos (I'll aim to re-shoot these in the near future) - and removing Alphamatrix's posts as these have moved across to "One Tadpole". </span><br />
<br />
<span style="font-size: small;">Thanks for sticking with me over the past two and a half years :) </span> </div><script type="text/javascript">
var _gaq = _gaq || [];
_gaq.push(['_setAccount', 'UA-12150401-1']);
_gaq.push(['_trackPageview']);
(function() {
var ga = document.createElement('script'); ga.type = 'text/javascript'; ga.async = true;
ga.src = ('https:' == document.location.protocol ? 'https://ssl' : 'http://www') + '.google-analytics.com/ga.js';
var s = document.getElementsByTagName('script')[0]; s.parentNode.insertBefore(ga, s);
})();
</script>Bored Goldfishhttp://www.blogger.com/profile/02686493659065865207noreply@blogger.com0tag:blogger.com,1999:blog-7849450514159862086.post-87576707611881615622012-02-18T12:12:00.000+13:002012-04-08T13:05:17.339+12:00Panna Cotta<div style="font-family: "Trebuchet MS",sans-serif; text-align: left;">
<span style="font-size: small;">I dont make dessert often enough. With the last of the fresh summer berries available now, I vow to make panna cotta more often!</span><br />
<span style="font-size: small;"><br />
</span><br />
<span style="font-size: small;"><a href="http://www.flickr.com/photos/boredgoldfish/6820084213/" title="IMG_5199 by Bored Goldfish, on Flickr"><img alt="IMG_5199" height="333" src="http://farm8.staticflickr.com/7013/6820084213_28bb32cfcc.jpg" width="500" /></a></span><br />
<span style="font-size: small;"><br />
</span><br />
<span style="font-size: small;">Recipes vary widely - some use cream only, or add varying portions of milk for a lighter finish. I've seen yoghurt used in place of some or all of the cream, too. I recommend you find the mix that is right for you (I've settled at about one third milk).</span><br />
<span style="font-size: small;"><br />
</span><br />
<span style="font-size: small;"><a href="http://www.flickr.com/photos/boredgoldfish/6820084325/" title="IMG_5134 by Bored Goldfish, on Flickr"><img alt="IMG_5134" height="333" src="http://farm8.staticflickr.com/7159/6820084325_4604a712bf.jpg" width="500" /></a></span><br />
<span style="font-size: small;"><br />
</span><br />
<span style="font-size: small;">To make six serves, you will need one litre of liquid (cream/milk/yoghurt) to 3 tsp of gelatine powder (follow the packet instructions to reconstitute), plus a teaspoon of vanilla extract (or a whole vanilla pod, scraped) and 110g of fine sugar (again, you can play around with this - I've substituted brown sugar for a "caramel" panna cotta in the past).</span><br />
<span style="font-size: small;"><br />
</span><br />
<span style="font-size: small;"><a href="http://www.flickr.com/photos/boredgoldfish/5511184071/" title="Panna cotta by Bored Goldfish, on Flickr"><img alt="Panna cotta" height="333" src="http://farm6.staticflickr.com/5258/5511184071_26f3e0e7ef.jpg" width="500" /></a></span><br />
<span style="font-size: small;"><br />
</span><br />
<span style="font-size: small;">Add the cream, milk, sugar, and vanilla to a saucepan, and stir on medium heat until just boiling.</span><br />
<span style="font-size: small;">Add gelatine, stirring until dissolved.</span><br />
<span style="font-size: small;">Pour into moulds, and refrigerate until set (about 4 hours). </span><br />
<span style="font-size: small;">Run a sharp knife around the edge if required to get the mould to separate (or just eat straight from the pot!) Serve with fresh fruit.</span><br />
<span style="font-size: small;"><br />
</span><br />
<span style="font-size: small;"><a href="http://www.flickr.com/photos/boredgoldfish/5511184043/" title="Panna cotta by Bored Goldfish, on Flickr"><img alt="Panna cotta" height="333" src="http://farm6.staticflickr.com/5138/5511184043_6a47e76c88.jpg" width="500" /></a></span><br />
<span style="font-size: small;"><br />
</span><br />
<br />
<span style="font-size: small;">I also recommend finishing with a campari jelly, as in <a href="http://www.donnahay.com.au/CatalogueRetrieve.aspx?ProductID=2561675&A=SearchResult&SearchID=1363578&ObjectID=2561675&ObjectType=27">this Donna Hay recipe</a> - yum! </span><br />
<span style="font-size: small;"> </span> </div>
<script type="text/javascript">
var _gaq = _gaq || [];
_gaq.push(['_setAccount', 'UA-12150401-1']);
_gaq.push(['_trackPageview']);
(function() {
var ga = document.createElement('script'); ga.type = 'text/javascript'; ga.async = true;
ga.src = ('https:' == document.location.protocol ? 'https://ssl' : 'http://www') + '.google-analytics.com/ga.js';
var s = document.getElementsByTagName('script')[0]; s.parentNode.insertBefore(ga, s);
})();
</script>Bored Goldfishhttp://www.blogger.com/profile/02686493659065865207noreply@blogger.com0tag:blogger.com,1999:blog-7849450514159862086.post-51392959595023374902012-02-05T14:47:00.000+13:002012-04-08T13:01:09.481+12:00Why you should be cooking duck at home<div style="font-family: "Trebuchet MS",sans-serif; text-align: left;">
<span style="font-size: small;">Jason came home from a work dinner recently, at a restaurant which he described unremarkable. While reading the menu, and trying to choose the lesser of the evils on offer, a colleague tried to help: "I try to choose something I couldn't get at home - so I'm having the duck". Jason's response? "Oh - my wife cooked that a couple of nights ago."</span><br />
<br />
<span style="font-size: small;">Do not be scared of duck! It's damned easy, and it is delicious! </span><br />
<br />
<a href="http://www.flickr.com/photos/boredgoldfish/6774626569/" title="IMG_0841 by Bored Goldfish, on Flickr"><img alt="IMG_0841" height="333" src="http://farm8.staticflickr.com/7170/6774626569_42f3fea362.jpg" width="500" /></a><br />
<br />
<br />
<span style="font-size: small;">The main challenge I hade before moving to Melbourne was getting my hands on it. After years of begging anyone I knew with a gun to get me one - and offering to pluck it myself if required - I finally came across a reliable source of wild duck (thanks, Pinky!)</span><span style="font-size: small;"> These days most markets and supermarkets offer whole cleaned duck (you just roast it, like a chicken. I'll show you soon) - or breast fillets. </span><br />
<br />
<span style="font-size: small;">To pan-fry duck breast fillets, you need to know three things:</span><br />
<b><span style="font-size: small;">1. prick the skin all over first</span></b><br />
<b><span style="font-size: small;">2. most of the cooking time, the skin side should be facing the heat</span></b><br />
<span style="font-size: small;"><b>3. save the fat! </b></span><br />
<span style="font-size: small;"><br />
</span><br />
<span style="font-size: small;">There, now you know.</span><br />
<br />
<br />
<span style="font-size: small;">Prick the skin deeply enough to puncture the fat. This helps it to drain out during cooking and leaves you with a beautiful, crispy skin.</span><br />
<span style="font-size: small;"><br />
</span><br />
<a href="http://www.flickr.com/photos/boredgoldfish/6774626217/" title="IMG_0817 by Bored Goldfish, on Flickr"><img alt="IMG_0817" height="333" src="http://farm8.staticflickr.com/7142/6774626217_7fb537089c.jpg" width="500" /></a><br />
<br />
In a hot frypan (turn to highest setting, and allow to preheat), quickly sear the meat side, then turn over so the skin meets the pan.<br />
<br />
<a href="http://www.flickr.com/photos/boredgoldfish/6774626269/" title="IMG_0826 by Bored Goldfish, on Flickr"><img alt="IMG_0826" height="333" src="http://farm8.staticflickr.com/7160/6774626269_08ae9bc865.jpg" width="500" /></a><br />
<br />
In the first couple of minutes, the shape of the breast will change - it gets shorter and fatter. This is normal. <br />
<br />
<a href="http://www.flickr.com/photos/boredgoldfish/6774626359/" title="IMG_0832 by Bored Goldfish, on Flickr"><img alt="IMG_0832" height="333" src="http://farm8.staticflickr.com/7175/6774626359_1217c4bc7a.jpg" width="500" /></a><br />
<br />
See the golden fat draining off? You want to save it in a heat-proof container (I use a pyrex glass jug, or a coffee cup) - pour it out of the pan <u>very</u> carefully (it will burn you badly if you touch it), and let it cool to room temperature. Once cool, transfer to an ice cube tray, freeze, and use later to make amazing roast potatoes. I'm going to have to show you that, too - soon.<br />
<br />
<a href="http://www.flickr.com/photos/boredgoldfish/6774626301/" title="IMG_0829 by Bored Goldfish, on Flickr"><img alt="IMG_0829" height="333" src="http://farm8.staticflickr.com/7031/6774626301_27d764942c.jpg" width="500" /></a><br />
<br />
<span style="font-size: small;">I turn occasionally, but make sure that about 80% of the total cooking time is skin-side down. Total cooking time is 5-10 minutes, I usually just wait until the skin feels right (it should be crispy, not chewy). Duck should be served medium (pink in the middle, but not "raw"). Glaze with oyster sauce if desired.</span><br />
<span style="font-size: small;"><br />
</span><br />
<span style="font-size: small;">NOTE: If your duck breasts are skinned, this is probably healthier but you will miss out on the skin and the roast potato opportunity. Just pan-fry on a high setting, for about 2 mins each side. Expect skinless breasts to be a little on the dry side (they don't have that beautiful fat basting them while cooking!) and serve with a jus or sauce.<br />
</span></div>
<script type="text/javascript">
var _gaq = _gaq || [];
_gaq.push(['_setAccount', 'UA-12150401-1']);
_gaq.push(['_trackPageview']);
(function() {
var ga = document.createElement('script'); ga.type = 'text/javascript'; ga.async = true;
ga.src = ('https:' == document.location.protocol ? 'https://ssl' : 'http://www') + '.google-analytics.com/ga.js';
var s = document.getElementsByTagName('script')[0]; s.parentNode.insertBefore(ga, s);
})();
</script>Bored Goldfishhttp://www.blogger.com/profile/02686493659065865207noreply@blogger.com0tag:blogger.com,1999:blog-7849450514159862086.post-85133443396737752972012-02-04T19:26:00.001+13:002012-03-28T19:58:42.624+13:00Rigatoni with Surprise Meatballs<a href="http://www.flickr.com/photos/boredgoldfish/6871046804/" title="IMG_2376 by Bored Goldfish, on Flickr"><img alt="IMG_2376" height="333" src="http://farm8.staticflickr.com/7262/6871046804_b052df8cb9.jpg" width="500" /></a><br />
<br />
<div style="font-family: "Trebuchet MS",sans-serif; text-align: left;"><span style="font-size: small;">This one is a quick and easy weeknight dinner.</span><br />
<br />
<span style="font-size: small;"><a href="http://www.flickr.com/photos/boredgoldfish/6871046652/" title="IMG_2364 by Bored Goldfish, on Flickr"><img alt="IMG_2364" height="333" src="http://farm8.staticflickr.com/7233/6871046652_dd88bb78ce.jpg" width="500" /></a></span><br />
<br />
My meatball recipe varies every time I make it, depending on what is in the fridge. There is typically more vegetable in each ball than meat (a long-standing joke in our household) - almost always a finely diced onion, and usually a grated carrot and/or zucchini too. Various flavourings (garlic, spices, tomato paste) and often porridge instead of breadcrumbs (I'll share that one with you - trust me, it's great!). Today though,l I'm keeping it simple:<br />
250g pork mince, a small diced onion, a clove of garlic (chopped), a couple of handfuls of breadcrumbs, an egg, and salt & pepper.<br />
And then, the surprise...<br />
<br />
<a href="http://www.flickr.com/photos/boredgoldfish/7017153595/" title="IMG_2365 by Bored Goldfish, on Flickr"><img alt="IMG_2365" height="333" src="http://farm8.staticflickr.com/7179/7017153595_41b6fc823b.jpg" width="500" /></a><br />
<br />
I've "diced" mozzarella sticks (Bega "Stringers", designed for the school lunchbox crowd), and will sneak a piece into the middle of each meatball.<br />
<br />
<a href="http://www.flickr.com/photos/boredgoldfish/7017153633/" title="IMG_2370 by Bored Goldfish, on Flickr"><img alt="IMG_2370" height="333" src="http://farm8.staticflickr.com/7125/7017153633_0f4e0010cb.jpg" width="500" /></a><br />
<br />
Form the meatball, then simply press the mozzarella into the centre, and pinch closed. Make sure you can't see the cheese - it should be completely enclosed to prevent "leakage" during cooking.<br />
<br />
I've made small meatballs here, too cook in the frypan. I make bigger ones when baking.<br />
<br />
<br />
A couple of minutes on medium heat in the frypan, then simmer for 10 minutes in the sauce of your choice (it's a weeknight, so this is Leggos stir-through, straight from the jar, with some cherry tomatoes for a bit of kick.)<br />
<br />
<a href="http://www.flickr.com/photos/boredgoldfish/7017153685/" title="IMG_2373 by Bored Goldfish, on Flickr"><img alt="IMG_2373" height="333" src="http://farm8.staticflickr.com/7069/7017153685_17f746ca44.jpg" width="500" /></a><br />
<br />
Yum. </div><script type="text/javascript">
var _gaq = _gaq || [];
_gaq.push(['_setAccount', 'UA-12150401-1']);
_gaq.push(['_trackPageview']);
(function() {
var ga = document.createElement('script'); ga.type = 'text/javascript'; ga.async = true;
ga.src = ('https:' == document.location.protocol ? 'https://ssl' : 'http://www') + '.google-analytics.com/ga.js';
var s = document.getElementsByTagName('script')[0]; s.parentNode.insertBefore(ga, s);
})();
</script>Bored Goldfishhttp://www.blogger.com/profile/02686493659065865207noreply@blogger.com0tag:blogger.com,1999:blog-7849450514159862086.post-40064515248199952082012-01-28T20:01:00.000+13:002012-04-08T13:54:11.330+12:00Bread 102: Hamburgers<div style="font-family: "Trebuchet MS",sans-serif; text-align: left;">
<span style="font-size: small;">I made these hamburger buns to share with friends at an Australia Day BBQ (a beautiful afternoon with a vege garden, grass to lie on, clouds to watch, and sunshine.) We filled them with salad and homegrown tomatoes, and homemade patties. And beetroot. It might have been Australia Day, but we are still kiwis!!!</span><br />
<br />
<a href="http://www.flickr.com/photos/boredgoldfish/6774626129/" title="IMG_1732 by Bored Goldfish, on Flickr"><img alt="IMG_1732" height="333" src="http://farm8.staticflickr.com/7147/6774626129_7b24b2347c.jpg" width="500" /></a><br />
<br />
<span style="font-size: small;">Basically, the same rules apply. A ratio of 5:3 (flour:water) but with a few tricks to make the buns soft and moist: add butter and sugar, and switch water for low-fat milk. To make 8 buns, that meant:</span><br />
<span style="font-size: small;">600g flour</span><br />
<span style="font-size: small;">360g milk</span><br />
<span style="font-size: small;">113g butter (melted)</span><br />
<span style="font-size: small;">75g sugar*</span><br />
<span style="font-size: small;"><br />
</span><br />
<span style="font-size: small;">I melted the butter and warmed the milk - this helped the yeast to kick in quickly, and I couldn't help thinking how nice it would be to knead warm dough in winter! Must remember this trick.</span><br />
<span style="font-size: small;">Finish with an egg wash - and, of course, sesame seeds! </span><br />
<span style="font-size: small;"><br />
</span><br />
<span style="font-size: small;"><span style="font-size: x-small;">*a word of warning - the American recipes I based this on used (typically) three times this quantity of sugar! If your tastebuds are based on any other continent, you will want to cut the sugar right back when using American bread recipes. But don't skip it completely, it acts as a humectant which means it helps the bread retain water and contributes to the softness of these rolls. </span></span></div>
<script type="text/javascript">
var _gaq = _gaq || [];
_gaq.push(['_setAccount', 'UA-12150401-1']);
_gaq.push(['_trackPageview']);
(function() {
var ga = document.createElement('script'); ga.type = 'text/javascript'; ga.async = true;
ga.src = ('https:' == document.location.protocol ? 'https://ssl' : 'http://www') + '.google-analytics.com/ga.js';
var s = document.getElementsByTagName('script')[0]; s.parentNode.insertBefore(ga, s);
})();
</script>Bored Goldfishhttp://www.blogger.com/profile/02686493659065865207noreply@blogger.com0tag:blogger.com,1999:blog-7849450514159862086.post-80264752995093977712012-01-18T18:27:00.005+13:002012-01-18T18:27:00.140+13:00Bread 101<a href="http://www.flickr.com/photos/boredgoldfish/6707019715/" title="IMG_1725 by Bored Goldfish, on Flickr"><img alt="IMG_1725" height="333" src="http://farm8.staticflickr.com/7145/6707019715_bb643ed3e7.jpg" width="500" /></a><br />
<div style="font-family: "Trebuchet MS",sans-serif; text-align: left;"><br />
<span style="font-size: small;">Have you ever made your own bread? It's one of those challenges you step up to, and then find it's so easy you can't believe it's taken you so long. </span><br />
<br />
<span style="font-size: small;">First, a disclaimer: this is not the same as store-bought bread. You need to eat it within a day or two, or it will be stale. The good news is that this is not store bought bread. It is doughy, and yeasty, and tastes like real bread. You can eat it fresh, or toast it, or make hamburgers with it, and you can add nothing at all, or whatever you like - because you are in charge.</span><br />
<br />
<span style="font-size: small;">All you need to know is the basic ratio of <b>5:3</b>. That's 5 parts flour to 3 parts water. Just add yeast and salt, and a little elbow grease. </span><br />
<span style="font-size: small;">Using ratios means you need to <u>weigh</u> your ingredients. With a scale. I am going to preach endlessly about the virtue of scales this year, like any newly-converted devotee. If you want the full story, you can buy <a href="http://www.amazon.com/Ratio-Simple-Behind-Everyday-Cooking/dp/1416566112">the book</a>, but basically I learned this year that a cup of flour can vary from 110 to 160g depending on how much air is in it and what kind of cup you are using (the US standard "cup" is 240mL, Australia/NZ use 250mL. Some older measures are different again.) A scientist at heart, I can no longer trust recipes, especially when baking, if they are measured in cups - what kind of cup? Weights are so precise!</span><br />
<span style="font-size: small;">A ratio also gives you the basic formula, in a way that allows you to make changes once you understand the role each ingredient plays. Here, I've switched a third of the flour for wholemeal, and added a little milk instead of water to see what happened (not much, though in theory it should soften the bread a little).</span><br />
<br />
<span style="font-size: small;">My yeast calls for 3 cups of flour per sachet (I use active yeast, no preparation required), so I used this as the base of my ratio. 3 cups = 3 x 150g = 450g. Flour is the "5" in the ratio, so I divided 450 by 5, then multiplied by 3 to get the water ratio = 270g. </span><br />
<br />
<a href="http://www.flickr.com/photos/boredgoldfish/6707020189/" title="IMG_1707 by Bored Goldfish, on Flickr"><img alt="IMG_1707" height="333" src="http://farm8.staticflickr.com/7023/6707020189_716fccb846.jpg" width="500" /></a><br />
<span style="font-size: small;">450g flour, 270g water, 1 sachet active yeast, and 1-2 tsp salt.</span><br />
<br />
<span style="font-size: small;">Give it a bit of a stir in the bowl to bring it together, then turn it onto a flat, clean surface.</span><br />
<br />
<a href="http://www.flickr.com/photos/boredgoldfish/6707018883/" title="IMG_1709 by Bored Goldfish, on Flickr"><img alt="IMG_1709" height="333" src="http://farm8.staticflickr.com/7009/6707018883_12e4c22a36.jpg" width="500" /></a><br />
<br />
<span style="font-size: small;">Knead it until smooth, and then keep going for a few more minutes (if your arms don't hurt, you are doing it wrong. Or you're more fit than I am!) </span><br />
<br />
<a href="http://www.flickr.com/photos/boredgoldfish/6707018235/" title="IMG_1710 by Bored Goldfish, on Flickr"><img alt="IMG_1710" height="333" src="http://farm8.staticflickr.com/7149/6707018235_db4f7c723f.jpg" width="500" /></a><br />
<br />
<span style="font-size: small;">Form a ball, and place it in a clean bowl lightly greased with olive oil. Cover with a damp teatowel and leave in a warm spot (like the floor of your bedroom if the aircon happens to be on in the lounge) until it doubles in size - usually a couple of hours, but this depends on the temperature, and the age of your yeast.</span><br />
<br />
<a href="http://www.flickr.com/photos/boredgoldfish/6707019539/" title="IMG_1713 by Bored Goldfish, on Flickr"><img alt="IMG_1713" height="333" src="http://farm8.staticflickr.com/7157/6707019539_8e21a7bdb8.jpg" width="500" /></a><br />
<a href="http://www.flickr.com/photos/boredgoldfish/6707019161/" title="IMG_1715 by Bored Goldfish, on Flickr"><img alt="IMG_1715" height="333" src="http://farm8.staticflickr.com/7013/6707019161_09dc992e0a.jpg" width="500" /></a><br />
<br />
<span style="font-size: small;">Punch the air out of the ball, and knead again for a minute. This is a good time to add any "extras" you want to throw in. I couldn't make my mind up, so added olives, semi-dried tomatoes, pecans, <i>and</i> sunflower seeds - about half a cup in total, chopped.</span><br />
<br />
<a href="http://www.flickr.com/photos/boredgoldfish/6707019879/" title="IMG_1717 by Bored Goldfish, on Flickr"><img alt="IMG_1717" height="333" src="http://farm8.staticflickr.com/7016/6707019879_e7c174f3af.jpg" width="500" /></a><br />
<br />
<span style="font-size: small;">Form rolls. I find that about 130g per roll yields a sandwich-sized roll (probably need half again or even double for a burger bun). Bear in mind that these are more dense than supermarket rolls, so quite filling!</span><br />
<span style="font-size: small;">A trick I learned working in a bakery in my youth is to form the roll by folding the dough in to the centre, turning it as you go. This pushes the dough in the direction you want it to rise, promoting even rising. Like so:</span><br />
<br />
<a href="http://www.flickr.com/photos/boredgoldfish/6707018101/" title="IMG_1719 by Bored Goldfish, on Flickr"><img alt="IMG_1719" height="333" src="http://farm8.staticflickr.com/7143/6707018101_21feb7b194.jpg" width="500" /></a><br />
<a href="http://www.flickr.com/photos/boredgoldfish/6707018003/" title="IMG_1720 by Bored Goldfish, on Flickr"><img alt="IMG_1720" height="333" src="http://farm8.staticflickr.com/7014/6707018003_24ea175696.jpg" width="500" /></a><br />
<br />
<span style="font-size: small;">Place on a greased tray, brush with water, and leave to double in size again (about an hour).</span><br />
<br />
<a href="http://www.flickr.com/photos/boredgoldfish/6707017899/" title="IMG_1723 by Bored Goldfish, on Flickr"><img alt="IMG_1723" height="333" src="http://farm8.staticflickr.com/7024/6707017899_0d957c31fb.jpg" width="500" /></a><br />
<br />
<span style="font-size: small;">Brush with milk, or egg wash, sprinkle with extra seeds if you like, then bake at 200C for 12-15 minutes (bread is ready if you turn it upside down and knock on it, and it sounds hollow.)</span><br />
<br />
<a href="http://www.flickr.com/photos/boredgoldfish/6707019715/" title="IMG_1725 by Bored Goldfish, on Flickr"><img alt="IMG_1725" height="333" src="http://farm8.staticflickr.com/7145/6707019715_bb643ed3e7.jpg" width="500" /></a><br />
<br />
<span style="font-size: small;">Best enjoyed hot, with lots of butter!</span><br />
<span style="font-size: small;"> </span> </div><script type="text/javascript">
var _gaq = _gaq || [];
_gaq.push(['_setAccount', 'UA-12150401-1']);
_gaq.push(['_trackPageview']);
(function() {
var ga = document.createElement('script'); ga.type = 'text/javascript'; ga.async = true;
ga.src = ('https:' == document.location.protocol ? 'https://ssl' : 'http://www') + '.google-analytics.com/ga.js';
var s = document.getElementsByTagName('script')[0]; s.parentNode.insertBefore(ga, s);
})();
</script>Bored Goldfishhttp://www.blogger.com/profile/02686493659065865207noreply@blogger.com1tag:blogger.com,1999:blog-7849450514159862086.post-2214421828244932182012-01-16T22:27:00.000+13:002012-07-08T14:10:34.855+12:002012: Things I love<a href="http://www.flickr.com/photos/boredgoldfish/6707017761/" title="DSCF1498 by Bored Goldfish, on Flickr"><img alt="DSCF1498" height="332" src="http://farm8.staticflickr.com/7153/6707017761_a34fb837ea.jpg" width="500" /></a><br />
<br />
<div style="font-family: "Trebuchet MS",sans-serif; text-align: left;"><span style="font-size: small;">I love cherries. Just had to share that. I'm eating as many of these as I can get my hands on - so far, best heated in the Marlborough sun (that's where good Sauvignon Blanc comes from, folks. It was a good week.)</span><br />
<span style="font-size: small;">If you don't have sunshine, keep 'em on the bench (keep the majority of your supply in the fridge if it's hot, but keep a day's worth on the bench). Berries, tomatoes, and stonefruit <u>must</u> be eaten warm. </span><br />
<br />
<span style="font-size: small;">Hope that 2012 finds you well, and hungry - I'll be serving up a few favourites over the coming months. Please bear with me as I have a hell of a year coming up work-wise... and thanks for sticking with me through the past year and a half - I know I've been a bit erratic. </span> </div><script type="text/javascript">
var _gaq = _gaq || [];
_gaq.push(['_setAccount', 'UA-12150401-1']);
_gaq.push(['_trackPageview']);
(function() {
var ga = document.createElement('script'); ga.type = 'text/javascript'; ga.async = true;
ga.src = ('https:' == document.location.protocol ? 'https://ssl' : 'http://www') + '.google-analytics.com/ga.js';
var s = document.getElementsByTagName('script')[0]; s.parentNode.insertBefore(ga, s);
})();
</script>Bored Goldfishhttp://www.blogger.com/profile/02686493659065865207noreply@blogger.com0