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| ©NotAnotherFoodie |
Tuesday 26 April 2011
At a Snail's Pace
The speed at which I gobbled up this delicious snail pastry was anything but slow.
Monday 25 April 2011
The Goose That Laid The Golden Eggs
To cancel Easter would surely spell the end of a very profitable time of year for chocolatiers,
not to mention break the hearts of children awaiting their much anticipated Easter egg
(and bunny!) hunt.
not to mention break the hearts of children awaiting their much anticipated Easter egg
(and bunny!) hunt.
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| ©NotAnotherFoodie |
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| ©NotAnotherFoodie |
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| ©NotAnotherFoodie |
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| ©NotAnotherFoodie |
One Ha' Penny, Two Ha' Penny...
... Hot Cross Buns! The best thing about Easter. Even though I have been eating them since Christmas when the supermarkets started stocking Easter products, they always taste better on Easter Sunday straight out of the oven with a chunk of butter.
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| ©NotAnotherFoodie |
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| ©NotAnotherFoodie |
Pont L'Évêque
Pont L'Évêque is one of my (many) favourite French cheeses. A creamy washed rind that is one part heart attack and two parts stench, the taste is very moreish. As I discovered yesterday, it's great with figs and, of course, red wine. Definitely worth the smell it leaves in the fridge.
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| ©NotAnotherFoodie |
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| ©NotAnotherFoodie |
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| ©NotAnotherFoodie |
Rolling, Rolling, Rolling.
A sausage roll from the local bakery. Eaten just the way it should be.
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| ©NotAnotherFoodie |
Sunday 24 April 2011
Just Like Warm Apple Pie
Homemade apple pie from Grafton in Northern NSW, Australia. Served with ice cream, cream and dessert wine.
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| ©NotAnotherFoodie |
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| ©NotAnotherFoodie |
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| ©NotAnotherFoodie |
Salmon and Ricotta Pita Pizza
Given how easy they were to make (and the fact that I had leftover ingredients), I decided to attempt another pita pizza. See the original pita pizza recipe here.
What you will need:
Heat the overn to 180°C. Evenly spread some tomato/pizza base paste over the pizza (pita bread) base. Sprinkle with oregano and add some cherry tomatoes.
Place in the oven for 15-20 minutes or until the tomatoes have started to wrinkle. Remove and add the smoked salmon and ricotta. Peel some lemon rind over the top and then return to the oven for another 5 minutes.
Once done, remove from the oven and top with rocket. Make sure the tomatoes aren't too hot and then serve!
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| ©NotAnotherFoodie |
What you will need:
- Lebanese (pita bread)
- tomato/pizza base paste
- cherry tomatoes
- smoked salmon
- ricotta
- rocket
- lemon (I accidentally used a little yellow lime)
- oregano
Heat the overn to 180°C. Evenly spread some tomato/pizza base paste over the pizza (pita bread) base. Sprinkle with oregano and add some cherry tomatoes.
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| ©NotAnotherFoodie |
Place in the oven for 15-20 minutes or until the tomatoes have started to wrinkle. Remove and add the smoked salmon and ricotta. Peel some lemon rind over the top and then return to the oven for another 5 minutes.
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| ©NotAnotherFoodie |
Once done, remove from the oven and top with rocket. Make sure the tomatoes aren't too hot and then serve!
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| ©NotAnotherFoodie |
Pita Pizzas
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| ©NotAnotherFoodie |
The working week is over and what better way to celebrate an exhausting past few days than couch time, cider and pizzas. I'd originally planned to order some delivery but then decided a bit of DIY might be fun.
What you need:
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| ©NotAnotherFoodie |
- Lebanese (pita) bread
- bocconcini
- cherry tomatoes
- basil
- rocket
- salami
- tomato paste or pizza base paste (they're next to each other in the supermarket)
- oregano
- pesto (optional)
Heat oven to 180°C. Place one of the pizza bases (pita bread) on a baking tray and evenly cover with the tomato/pizza base paste.
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| ©NotAnotherFoodie |
Add the salami, bocconcini and cherry tomatoes. Sprinkle with oregano.
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| ©NotAnotherFoodie |
Place in the oven for about 20 minutes or until the tomatoes start to wrinkle.
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| ©NotAnotherFoodie |
Once it is ready, remove from the oven, top with rocket and serve. Careful of the hot tomatoes!
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| ©NotAnotherFoodie |
Next I made a margherita which was equally as simple. Once the pizza paste is on, just add the tomatoes and bocconcini. I had some pesto in the fridge so I added a few dollops but it is not necessary.
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| ©NotAnotherFoodie |
Put in oven for about 20 minutes, remove, add some basil and you are done! Again, make sure the tomatoes are not too hot.
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| ©NotAnotherFoodie |
A quick dash to the local store and dessert was served (and guzzled)...
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| ©NotAnotherFoodie |
Thursday 21 April 2011
Pumping Dumplings. Yauatcha in Soho, London
One of Soho's best, this Chinese teahouse is anything but traditional. The open kitchen creates a buzzing atmosphere and it's a great place to do a spot of people watching. Serving dim sum as well as handmade macaroons and chocolates, the only reason I would need to leave is to get a drink... Oh that's right, I forgot to mention they also serve an interesting variety of Chinese and Indian teas.
For those in need of something harder, there are all the usual culprits as well as a great selection of sake and cocktails - the Nashi Momo and Lemonberry Martini are seriously good. You can't go wrong with the food but I would highly recommend the crispy duck rolls and wild mushroom dumplings. I hope you have a separate dessert stomach because you won't want to stop at mains...
For those in need of something harder, there are all the usual culprits as well as a great selection of sake and cocktails - the Nashi Momo and Lemonberry Martini are seriously good. You can't go wrong with the food but I would highly recommend the crispy duck rolls and wild mushroom dumplings. I hope you have a separate dessert stomach because you won't want to stop at mains...
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| ©Christopher Bacon |
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| ©Christopher Bacon |
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| ©Christopher Bacon |
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| ©Christopher Bacon |
Wednesday 20 April 2011
Onion & Rosemary Fritatta in B Flat
When I got home from work today I was tired and hungry. I didn't have much food and, quite frankly, couldn't be a*sed to go to the supermarket - I needed something simple and easy with minimal ingredient requirements. I'd seen people make fritattas before and remembered it looking pretty basic so with a 'how hard can it be' attitude I (almost) conquered my first fritatta! Find my recipe with a few added suggestions below.
What you need:
Finely slice the onion. Heat some olive oil in a small non-stick pan (mine is a lot smaller than it looks in the photos) and add the onion. Cook on low heat until nicely browned.
Roughly chop some rosemary (as much or as little as you'd like keeping in mind it is quite pungent) and add that to the pan. Beat the eggs, add some milk (about half an eggshell per egg) and a dollop of light pouring cream if you want it a little richer. Season to taste.
Turn the heat right down and add the egg mix to the pan. Stir once immediately then take off the heat. Grate some parmesan over the top and place under the grill on high for 4min.
Done! Mine was a little on the flat side which would make gastro-twats cringe but I still enjoyed it! If you want a fatter fritatta I suggest increasing the egg mix quantities - this may require longer cooking times. Serve with some fresh tomato.
What you need:
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| ©NotAnotherFoodie |
- 2 eggs
- 1 brown onion (I'm sure red would work)
- milk
- cream (optional)
- rosemary
- parmesan
- fresh tomato (to serve)
Finely slice the onion. Heat some olive oil in a small non-stick pan (mine is a lot smaller than it looks in the photos) and add the onion. Cook on low heat until nicely browned.
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| ©NotAnotherFoodie |
Roughly chop some rosemary (as much or as little as you'd like keeping in mind it is quite pungent) and add that to the pan. Beat the eggs, add some milk (about half an eggshell per egg) and a dollop of light pouring cream if you want it a little richer. Season to taste.
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| ©NotAnotherFoodie |
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| ©NotAnotherFoodie |
Turn the heat right down and add the egg mix to the pan. Stir once immediately then take off the heat. Grate some parmesan over the top and place under the grill on high for 4min.
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| ©NotAnotherFoodie |
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| ©NotAnotherFoodie |
Done! Mine was a little on the flat side which would make gastro-twats cringe but I still enjoyed it! If you want a fatter fritatta I suggest increasing the egg mix quantities - this may require longer cooking times. Serve with some fresh tomato.
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| ©NotAnotherFoodie |
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| ©NotAnotherFoodie |
Sunday Brunch at Brown Sugar, Bondi, Sydney
Having weekend brunch at Brown Sugar in Bondi will invariably result in some queuing. That said, the staff do a great job of seating everyone fairly and table turnover is relatively high. The food and bustling atmosphere make the wait worthwhile every month or so, my last visit with friends no exception. Two of my favourite items on the menu would have to be the scrambled green eggs and the Moroccan eggs, but I couldn't resist the buttermilk pancakes with bacon, banana and maple syrup!
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| ©NotAnotherFoodie |
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| ©NotAnotherFoodie |
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| ©NotAnotherFoodie |
Tuesday 19 April 2011
Cheese Deluge & Vin Rouge
I'm a big fan of pre-dinner nibbles so when I saw L'edel de Cleron, a gloopy French washed rind, on sale at a local deli I couldn't resist. As it was the end of the day the bread (a crusty organic baguette) was also on special. It was a definite luxe for less moment.
L'edel de Cleron is best eaten warm like a fondue so after zapping it in the microwave, freshening up the bread in the oven and pulling out an old bottle of red, we enjoyed every melted mouthful!
L'edel de Cleron is best eaten warm like a fondue so after zapping it in the microwave, freshening up the bread in the oven and pulling out an old bottle of red, we enjoyed every melted mouthful!
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| ©NotAnotherFoodie |
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| ©NotAnotherFoodie |
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| ©NotAnotherFoodie |
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| ©NotAnotherFoodie |
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| ©NotAnotherFoodie |
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