Saturday, October 07, 2006

Breakfast in the park

Today we went to Pine Island for bite of breakfast with our friends C and M. We had all that anyone could wish for, for breakfast. Bacon, sausage, mushies, tomatoes, onions, bread, croissants, jam/marmalade/vegiemite, champagne and OJ. Kids cooked the sausages and onions while the guys cooked the bacon, mushrooms, tomatoes and eggs. C and I set the table and chopped the vegies. Half way through breakfast C and I decided that we needed more Champagne, so she went home and got some. After breakfast a little football was played and then the adults talked politics and travel and the kids played on the playground We were home by 12 noon. J is now watching the Bathurst race on the hard drive.

The two teams of cooks.

Monday, October 02, 2006

Cooking Coordinates

For those of you who do not know, I took Mum to a Charmaine Solomon cooking class, at Cooking Coordinates in Belconnen a few weeks ago. Three hours of Indian style cooking demonstrations, then we got to eat everything, and we had water/juice and wine. The class was packed and thirty people were turned away. We sat in the second row. Despite this we still had trouble hearing Charmaine. At the end she signed autographs and sold her books and spices. We had a fabulous time.

Jamie Oliver

If you go to Andrew Denton's show Enough Rope You can see two clips of Andrew interviewing Jamie Oliver. If you click on his name you can go to his website and get podcasts, sign up for email alerts, and follow where he is around the world.


Sunday, October 01, 2006

Corn and zuccini fritters

Grilled Beef with spinach and horsradish sauce.

200g french beans
500 g rump steak
1 red onion halved
Good quality Olive Oil
85 g Baby Spinach
50 g Watercress
200 g sundried tomatoes

Horseradish Sauce
125 ml Greek Yoghurt
1 tbsp Horseradish Cream
2 tbsp Lemon Juice
2 tbsp Double Cream
2 Cloves of Garlic, crushed
2-3 drops of Tabasco

Steam the french beans for about 4 minutes, until tender. Set aside.
Preheat the grill, grill the meat for 2 minutes on each side, set aside to rest for 5 minutes. Meanwhile, grill the onion for 3 minutes on each side.
Arrange the spinach, watercress, tomatoes and beans on a serving platter.
To make the horseradish sauce, beat together the yoghurt, cream, garlic, Horseradish cream, lemon juice, tabasco, and salt and pepper to taste.
Cut the beef into thin slices and display over the salad. Slice the onion thinly and sprinkle over the dish. Add the horseradish sauce and serve.


Here are a range of recipes that I have tried and tested, with pictures for you to try.

Eggplant, spinach and pumpkin stacks

Fennel soup

Caramalised Onion Tart