OK, to put a certain dear Goat friend of mines fears to rest, I hereby pledge to keep up the dinner entries, to prove that Vampi is being fed regularly and healthily (even against her will). So, it being Saturday, and me feeling lazy, we are having :)
Leek and Cheese Quiche
Dauphinois Potatos
Simple green salad
I must admit, looking forward to the upcoming bake fests and the chance to experience Swedish cuisine:) And, no, that will NOT include any form of mangled herring. I have to draw the line somewhere......
And Yay my beloved has announced that she will be cooking:) [hides favourite sharp objects.....]
unkie sirhcie.
PS toe is back to normal deformed state.
Saturday, November 27, 2010
Sunday, October 31, 2010
Warning - Graphic Images (Well, My Big Toe Anyway)
Further to my recent expose on the dangers of quinoa, I feel I must bring your attention, gentle reader, to the perils of rice. Did you know that in your kitchen, right now, is an innocent seeming substance with the destructive horror of napalm? You didn't? Well look what rice did to me....I think the authorities should be told. After all, freezer bags should go directly from the ice box to the micro with no trouble right? Or else there would be a warning on the box.
Limping unkie sirhc
Monday, October 18, 2010
Advisory
After a brief hiatus, DNDF returns with this important food safety announcement:
Quinoa gives you plague
Its true. My good mate Otni was making a chicken stew the other week and discovered he was out of rice and potatos. So like any adaptable cook he did the cupboard rummage salsa and turned up with an innocent enough bag of innocuous looking quinoa (pronounced "blecharghnonononononononoothruuuuup") grains, probably native to Charon. "Neat" he thought "that wil hit the spot" and threw some in.
The next day his poor body was festooned (now that sounds jolly) with supurating pustules (a little lower on the jolly scale) dripping pus and causing agony. Well thats what he said and I believe him.
Turns out that he didnt rinse the nasty little buggers first. From what I recall, the grain is covered with toxic waste in an attempt by the secretive world government to silence anyone who dares to attempt eating foodstuffs that violate the greed principle and cant be manufactured in existing chemical megaplants. Or it occurs naturally. Whatever.
The point is this grain needs to be labelled in large shouty letters to prevent unuspecting cooks ending up looking like an out take from the dawn of the living dead.
Remember - eating sensibly will kill you.
This has been a public service announcement. Thank you
Quinoa gives you plague
Its true. My good mate Otni was making a chicken stew the other week and discovered he was out of rice and potatos. So like any adaptable cook he did the cupboard rummage salsa and turned up with an innocent enough bag of innocuous looking quinoa (pronounced "blecharghnonononononononoothruuuuup") grains, probably native to Charon. "Neat" he thought "that wil hit the spot" and threw some in.
The next day his poor body was festooned (now that sounds jolly) with supurating pustules (a little lower on the jolly scale) dripping pus and causing agony. Well thats what he said and I believe him.
Turns out that he didnt rinse the nasty little buggers first. From what I recall, the grain is covered with toxic waste in an attempt by the secretive world government to silence anyone who dares to attempt eating foodstuffs that violate the greed principle and cant be manufactured in existing chemical megaplants. Or it occurs naturally. Whatever.
The point is this grain needs to be labelled in large shouty letters to prevent unuspecting cooks ending up looking like an out take from the dawn of the living dead.
Remember - eating sensibly will kill you.
This has been a public service announcement. Thank you
Friday, September 24, 2010
Some Catching Up To Do
Been a bit tied up so just a quick recap of the last few days.
Wednesday
Breakfast : Standard #1
Lunch : Cream cheese, mozerella and apple on crispbread
Dinner : Root veg casserole with soya fars dumplings
Thursday
Breakfast : Standard #1
Lunch : Suffed peppers and salad. And ice cream
Dinner : Root veg casserole with dumplings. Again. And more ice cream (that sort of day)
Friday
Breakfast : Std #1
Lunch : Cheese, apple and pepper salad
Dinner : Roast chicken with garlic, basil and lemon/lime and roast vegetables (pot, carrot, parsnip, swede).
Yep a straightforward roast chicken, basted with bacon. Now the fun of picking the good bits out of whats left and stewing the carcass for stock. Oh yeah cavity stuffed with onion, rosemary and sage. Dont eat that bit by itself, but good for flavour.
love unkie sirhc
Wednesday
Breakfast : Standard #1
Lunch : Cream cheese, mozerella and apple on crispbread
Dinner : Root veg casserole with soya fars dumplings
Thursday
Breakfast : Standard #1
Lunch : Suffed peppers and salad. And ice cream
Dinner : Root veg casserole with dumplings. Again. And more ice cream (that sort of day)
Friday
Breakfast : Std #1
Lunch : Cheese, apple and pepper salad
Dinner : Roast chicken with garlic, basil and lemon/lime and roast vegetables (pot, carrot, parsnip, swede).
Yep a straightforward roast chicken, basted with bacon. Now the fun of picking the good bits out of whats left and stewing the carcass for stock. Oh yeah cavity stuffed with onion, rosemary and sage. Dont eat that bit by itself, but good for flavour.
love unkie sirhc
Tuesday, September 21, 2010
Tuesdays Menu
Breakfast : Standard #1. The joys of chewing muesli and seeds.
Lunch : Herb/garlic cream cheese on biscuits.
Dinner : Stuffed peppers with garlic potatos and salad.
Great little standby this. Take two good sized sweet peppers and split them length wise. Remove seeds, stalk and ribs, if any. Even better, remove stalk first hahaha. Fill it with stuff, place in a greased oven dish, add a little water to the dish and steam/bake at 200 C for about 20 minutes.
Stuff? Pretty much anything. I used rice, tuna, shallots, leftover pepper bits, cabbage for filler and seasoned it with ground pepper, a little chili and fresh dill. Served on top of a simple tomato/creme fraiche herbed garlic sauce. Simple.
For the potatos, boil whole til cooked, steam off, mince a couple of cloves of garlic, toss the hot potatos in about a tbsp marg/butter, add the garlic and a good amount of taragon, grind on some pepper and toss again to coat well. Best served hot - reheats easily.
Green salad - rub salad bowl with clove of garlic. Add salad. Toss with a little ground pepper. Serve.
love unkie sirhc
Lunch : Herb/garlic cream cheese on biscuits.
Dinner : Stuffed peppers with garlic potatos and salad.
Great little standby this. Take two good sized sweet peppers and split them length wise. Remove seeds, stalk and ribs, if any. Even better, remove stalk first hahaha. Fill it with stuff, place in a greased oven dish, add a little water to the dish and steam/bake at 200 C for about 20 minutes.
Stuff? Pretty much anything. I used rice, tuna, shallots, leftover pepper bits, cabbage for filler and seasoned it with ground pepper, a little chili and fresh dill. Served on top of a simple tomato/creme fraiche herbed garlic sauce. Simple.
For the potatos, boil whole til cooked, steam off, mince a couple of cloves of garlic, toss the hot potatos in about a tbsp marg/butter, add the garlic and a good amount of taragon, grind on some pepper and toss again to coat well. Best served hot - reheats easily.
Green salad - rub salad bowl with clove of garlic. Add salad. Toss with a little ground pepper. Serve.
love unkie sirhc
A Monday That Will Live In Infamy
Breakfast : Well, it was brown hot liquid that came out of the pot so technically it was coffee. With smokes and swearing. Which led to:
Shopping : Stumbled onto a series of busses and headed off to the depths of deepest Helsingborg to Willys seeking, well, stuff. Returned safe and sound (and lighter in the cash department) which led to:
Lunch : Choc-ices and booze and finally coffee. Well we deserved it haha.
Dinner : Baked penne gratine
Good deals at Willys (what else is new), red sweet pimento style peppers for 17 sek/kilo - thats a little over 6 nice big ones. Just check the stems as these can go bad very quickly (common to all peppers really). Also there are three packs of chocolate covered ice cream on a stick for less than 10 sek. Not exactly HD but still.
love unkie sirhc
Shopping : Stumbled onto a series of busses and headed off to the depths of deepest Helsingborg to Willys seeking, well, stuff. Returned safe and sound (and lighter in the cash department) which led to:
Lunch : Choc-ices and booze and finally coffee. Well we deserved it haha.
Dinner : Baked penne gratine
Good deals at Willys (what else is new), red sweet pimento style peppers for 17 sek/kilo - thats a little over 6 nice big ones. Just check the stems as these can go bad very quickly (common to all peppers really). Also there are three packs of chocolate covered ice cream on a stick for less than 10 sek. Not exactly HD but still.
love unkie sirhc
Sunday, September 19, 2010
Sunday
Brunch : Pancakes with sauce
These were a bit experimental so bear with me.
Pancakes
1 egg
1 tbsp flour
1 tbsp sugar
4 tbsp creme fraiche
pinch salt
0.25 tsp baking powder
1 tsp oil
Lightly beat the egg, add the other ingredients and beat further to combine into a fairly thick batter. Leave to rest.
Sauce
1 tbsp sugar
1 tbsp vanilla sugar
1 tsp cinnamon powder
1 tsp cocoa powder, unsweetened
1 tbsp creme fraiche
About 3 tbsp fresh squeezed orange juice (roughly a half orange worth)
Combine orange juice and sugar in a pan, heat fairly high to combine. Add the cinnamon and cocoa, stir over high heat, keep stirring. Stir in the creme fraiche, and yes stir. This is best done off the heat as it will curdle slightly - dont worry just keep stirring. Keep warm until needed.
Just before serving stir in a tsp of marg/butter to give it a sheen. Spoon over pancakes.
To cook pancakes, heat a tiny amount of oil in a non stick pan over highheat. Drop tbsps of batter in and allow to set slightly. As this firms up add the rest of the batter by tbsp on top so that you have 4 rough pancakes. Cook till barely set then flip over to finish the tops. Flip again and serve with sauce.
OK we also had oven fries as a joke, only I finished them on the sheet with salt and caper vinegar. OK yes I had a beer haha.
Dinner : Beans a-la-whatever I can dig up and mac salad (probably)
love unkie sirhc
These were a bit experimental so bear with me.
Pancakes
1 egg
1 tbsp flour
1 tbsp sugar
4 tbsp creme fraiche
pinch salt
0.25 tsp baking powder
1 tsp oil
Lightly beat the egg, add the other ingredients and beat further to combine into a fairly thick batter. Leave to rest.
Sauce
1 tbsp sugar
1 tbsp vanilla sugar
1 tsp cinnamon powder
1 tsp cocoa powder, unsweetened
1 tbsp creme fraiche
About 3 tbsp fresh squeezed orange juice (roughly a half orange worth)
Combine orange juice and sugar in a pan, heat fairly high to combine. Add the cinnamon and cocoa, stir over high heat, keep stirring. Stir in the creme fraiche, and yes stir. This is best done off the heat as it will curdle slightly - dont worry just keep stirring. Keep warm until needed.
Just before serving stir in a tsp of marg/butter to give it a sheen. Spoon over pancakes.
To cook pancakes, heat a tiny amount of oil in a non stick pan over highheat. Drop tbsps of batter in and allow to set slightly. As this firms up add the rest of the batter by tbsp on top so that you have 4 rough pancakes. Cook till barely set then flip over to finish the tops. Flip again and serve with sauce.
OK we also had oven fries as a joke, only I finished them on the sheet with salt and caper vinegar. OK yes I had a beer haha.
Dinner : Beans a-la-whatever I can dig up and mac salad (probably)
love unkie sirhc
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