Tuesday, 26 April 2011

At a Snail's Pace

The speed at which I gobbled up this delicious snail pastry was anything but slow.

©NotAnotherFoodie

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.

©NotAnotherFoodie

©NotAnotherFoodie

©NotAnotherFoodie

©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.

©NotAnotherFoodie

©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.

Pont L'Évêque
©NotAnotherFoodie

Pont L'Évêque
©NotAnotherFoodie

Pont L'Évêque
©NotAnotherFoodie

Rolling, Rolling, Rolling.

A sausage roll from the local bakery.  Eaten just the way it should be.

©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.

©NotAnotherFoodie

©NotAnotherFoodie

©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.

©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.

©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.

©NotAnotherFoodie

Once done, remove from the oven and top with rocket.  Make sure the tomatoes aren't too hot and then serve!

©NotAnotherFoodie

Pita Pizzas

©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:

©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.

©NotAnotherFoodie

 Add the salami, bocconcini and cherry tomatoes.  Sprinkle with oregano.

©NotAnotherFoodie


Place in the oven for about 20 minutes or until the tomatoes start to wrinkle.

©NotAnotherFoodie

Once it is ready, remove from the oven, top with rocket and serve. Careful of the hot tomatoes!

©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.

©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.

©NotAnotherFoodie

A quick dash to the local store and dessert was served (and guzzled)...

©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...

©Christopher Bacon

yauatcha bar and restaurant soho london
©Christopher Bacon


yauatcha bar and restaurant soho london
©Christopher Bacon











yauatcha bar and restaurant soho london
©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:

©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.

©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.

©NotAnotherFoodie

©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.

©NotAnotherFoodie

©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.

©NotAnotherFoodie

©NotAnotherFoodie

French Women Don't Get Fat

Iced Coffee, Paris, France

©Christopher Bacon

What's brown, sticky and all over the rim?

Spanish hot chocolate of course!!

©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!

brown sugar brunch pancakes
©NotAnotherFoodie



brown sugar brunch poached eggs
©NotAnotherFoodie


brown sugar brunch fresh juice
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Tuesday, 19 April 2011

Mouth Watering Pastries in Copenhagen

©NotAnotherFoodie

©NotAnotherFoodie

Mille Feuille at Gusto in Paddington, Sydney

Need I say more?

©NotAnotherFoodie

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!

©NotAnotherFoodie

©NotAnotherFoodie
©NotAnotherFoodie


©NotAnotherFoodie

©NotAnotherFoodie