I haven't been doing much baking or cooking lately so I thought I would find some cooking on YouTube to show you instead. I found Gordon Ramsey making simple scrambled eggs. I thought I had personally started to master scrambled eggs, but I'm now going to have to try it the way the Three Star Michelin man makes them. God what I would give to try this man's cooking.
For a great interview with Gordon, go to YouTube and search for Gordon being interviewed by Michael Parkinson. I saw this and just loved him even more. Sorry, I couldn't embed the video as it wasn't permitted.
27 August 2008
23 August 2008
22 August 2008
A confederacy of dunces
Well I have finally finished reading "A Confederacy of Dunces". It only took me about two months. It took so long for a couple of reasons. The first reason is that I am a slow reader, and usually only read before I go to bed, so if I'm tired I only get through a few pages.
The real reason though, is because I wasn't really that enamoured by it. Although I flew through the second half of it, partly because I did start to like it, partly because I was sick of reading it and partly because I found out the book would be reviewed on next Tuesday's book club, so I thought I better hurry up.
I won't give you a full review of the book, but I will tell you what I didn't like about it, but I hope what I say doesn't deter you from reading it, because it was more the style of writing I didn't like as opposed to the story itself. You see, I like "to the point" prose. I don't like verbosity, whether in the oral or written form. (Here's a tip - if you want something from me, you are more likely to get it if you just 'spit it out' rather than pussy foot around for 10 mins, as you'll probably just get a punch in the face instead.) Anyway, for me the prose was verbose.
Now that I write this, I wonder what my written word is like...?
I will also tell you that I think the author was in some ways just brilliant. Within the first few pages/chapters, I really knew the protagonist. And I hated him, oh how I hated him. Actually I still hate him. And for this reason I think the author succeeded.
I look forward to flying through my next book!
The real reason though, is because I wasn't really that enamoured by it. Although I flew through the second half of it, partly because I did start to like it, partly because I was sick of reading it and partly because I found out the book would be reviewed on next Tuesday's book club, so I thought I better hurry up.
I won't give you a full review of the book, but I will tell you what I didn't like about it, but I hope what I say doesn't deter you from reading it, because it was more the style of writing I didn't like as opposed to the story itself. You see, I like "to the point" prose. I don't like verbosity, whether in the oral or written form. (Here's a tip - if you want something from me, you are more likely to get it if you just 'spit it out' rather than pussy foot around for 10 mins, as you'll probably just get a punch in the face instead.) Anyway, for me the prose was verbose.
Now that I write this, I wonder what my written word is like...?
I will also tell you that I think the author was in some ways just brilliant. Within the first few pages/chapters, I really knew the protagonist. And I hated him, oh how I hated him. Actually I still hate him. And for this reason I think the author succeeded.
I look forward to flying through my next book!
17 August 2008
More shortbread anyone?
I bought a new cookbook the other day - Cookies, Muffins & Cakes! So even though I already have two types of home-made shortbread in the cookie jar, I decided to try another recipe from this cookbook. And, the result is that they are pretty damn good actually.
125 gm butter
1/2 cup icing sugar
1/2 tsp vanilla essence
1/2 tsp grated lemon rind
1 tsp cream
1/2 cup cornflour
1/2 cup plain flour
60 gm chocolate melts
Preheat the oven to 180c.
Beat the butter and sugar until light and creamy. Add the vanilla essence, rind and cream and beat until combined.
Add the sifted flours and beat until the mixture is smooth enough for piping (I found I had to finish off using my hands).
Spoon the mixture into a piping bag fitted with a 1.5 cm star nozzle. Pipe 4 cm lengths onto (greased and papered) trays. Bake for 15 mins or until lightly golden (I needed only about 12 mins). Cool the biscuits before transferring to a wire rack.
Melt the chocolate and place it in a small glad bag, seal, then snip one of the bottom corners (only a tiny snip). Drizzle diagonally over the biscuits. Allow to set.
Tip make sure you have some paper under the wire rack, then you can just throw it away after you've finished drizzling. It will save on the cleaning.
On a separate note. I find food photography so challenging, and using that macro lens requires skill I tell ya! But sometimes, just sometimes, it all falls into place. I had so many good photos of this shortbread, that I had to post two. And this second one looks awesome on the full LCD screen - I think it will be one that I print and frame I just love it so much. I hope it looks half decent at low-res on a blog... just checked, no it doesn't so you'll have to just trust me. But it is photos like these that just bring out the passion and make me work through the pain of taking so many duds.
125 gm butter
1/2 cup icing sugar
1/2 tsp vanilla essence
1/2 tsp grated lemon rind
1 tsp cream
1/2 cup cornflour
1/2 cup plain flour
60 gm chocolate melts
Preheat the oven to 180c.
Beat the butter and sugar until light and creamy. Add the vanilla essence, rind and cream and beat until combined.
Add the sifted flours and beat until the mixture is smooth enough for piping (I found I had to finish off using my hands).
Spoon the mixture into a piping bag fitted with a 1.5 cm star nozzle. Pipe 4 cm lengths onto (greased and papered) trays. Bake for 15 mins or until lightly golden (I needed only about 12 mins). Cool the biscuits before transferring to a wire rack.
Melt the chocolate and place it in a small glad bag, seal, then snip one of the bottom corners (only a tiny snip). Drizzle diagonally over the biscuits. Allow to set.
Tip make sure you have some paper under the wire rack, then you can just throw it away after you've finished drizzling. It will save on the cleaning.
On a separate note. I find food photography so challenging, and using that macro lens requires skill I tell ya! But sometimes, just sometimes, it all falls into place. I had so many good photos of this shortbread, that I had to post two. And this second one looks awesome on the full LCD screen - I think it will be one that I print and frame I just love it so much. I hope it looks half decent at low-res on a blog... just checked, no it doesn't so you'll have to just trust me. But it is photos like these that just bring out the passion and make me work through the pain of taking so many duds.
13 August 2008
KitchenAid mixer
Well I have just gone and spent a ludicrous amount of money on a kitchen appliance. I have finally caved in and ordered a KitchenAid Stand mixer.
Isn't it beautiful?
Despite the cost, I can easily justify spending the money on something that I know I will get great use of and love using every single time (besides I haven't caved in and bought an iPhone). I even rang Carol and she said she just LOVES hers, and that was all the confirmation I needed to go ahead and order.
I also shopped around and ended up ordering over the net at: http://www.kitchenwaredirect.com.au/ who were cheaper than anywhere else (incl. shipping).
Now I just have to wait patiently until I get it...
Isn't it beautiful?
Despite the cost, I can easily justify spending the money on something that I know I will get great use of and love using every single time (besides I haven't caved in and bought an iPhone). I even rang Carol and she said she just LOVES hers, and that was all the confirmation I needed to go ahead and order.
I also shopped around and ended up ordering over the net at: http://www.kitchenwaredirect.com.au/ who were cheaper than anywhere else (incl. shipping).
Now I just have to wait patiently until I get it...
12 August 2008
Quotable quotes
The other day I was cleaning out my old box from work (at the C'link) and came across my last project's "quotable quotes". Paul (the boss) used to collect some funny quotes that were said by various staff members. I still look back and laugh at them, but am posting them for my benefit, because most of you won't know why some of them are so funny unless you know the people (e.g. the first one).
I don't care about the out year figures. James to Nina and Richard.
I'm willing to take a pay cut. James to Paul.
That's the worst thing you've ever said to me Paul. James to Paul and Nina after tricking James into thinking he was going to have to go work with another certain team.
Would you like to step outside? Julie to Paul during a Steering Committee meeting (I kid you not, she was serious!)
September has not officially ended. James at the 4th October team meeting.
There are some things you would not buy second hand...like underpants, for instance. Richard to Paul, James and Nina.
James does it better than Richard. Paul to Nina after asking why James' was doing Richard's Change Request.
Oh my God, we've hit a toddler. James describing his initial thought after hearing Nina scream at seeing a Huntsman spider in the car.
DIMS - is that an Executive Support System? Paul to Julie. (One of my personal favourites as it was delivered so so quickly.)
Most tools will be compatible with Open Office in six months time. Jason, Dec 06.
Doug appealed to Thomas' inner nerd. Brett at the xmas party on why Thomas was late.
If things all work, it will be fine. Jason.
You get so much more done when you actually talk to people. Derek to Paul after taking Derek to an infrastructure meeting.
Steve Waugh and Johnny Depp are very similar. James.
Sometimes I think you live in fairy land and me in reality. Nina to James at James' aim at wanting all things perfect.
I was worried about the organisational imperatives, not the project priorities. Paul to Nina, Jason and James.
Your good news today does not cancel my bad news today. Paul to Nina.
I don't care about the out year figures. James to Nina and Richard.
I'm willing to take a pay cut. James to Paul.
That's the worst thing you've ever said to me Paul. James to Paul and Nina after tricking James into thinking he was going to have to go work with another certain team.
Would you like to step outside? Julie to Paul during a Steering Committee meeting (I kid you not, she was serious!)
September has not officially ended. James at the 4th October team meeting.
There are some things you would not buy second hand...like underpants, for instance. Richard to Paul, James and Nina.
James does it better than Richard. Paul to Nina after asking why James' was doing Richard's Change Request.
Oh my God, we've hit a toddler. James describing his initial thought after hearing Nina scream at seeing a Huntsman spider in the car.
DIMS - is that an Executive Support System? Paul to Julie. (One of my personal favourites as it was delivered so so quickly.)
Most tools will be compatible with Open Office in six months time. Jason, Dec 06.
Doug appealed to Thomas' inner nerd. Brett at the xmas party on why Thomas was late.
If things all work, it will be fine. Jason.
You get so much more done when you actually talk to people. Derek to Paul after taking Derek to an infrastructure meeting.
Steve Waugh and Johnny Depp are very similar. James.
Sometimes I think you live in fairy land and me in reality. Nina to James at James' aim at wanting all things perfect.
I was worried about the organisational imperatives, not the project priorities. Paul to Nina, Jason and James.
Your good news today does not cancel my bad news today. Paul to Nina.
11 August 2008
A train runs through it
I have discovered that one can 'stumble' in YouTube too, and I stumbled across this video that I had to share with you. This might well be a regular segment to this blog!
09 August 2008
Banana Bread
Another of David Herbert's perfect recipes. This is one of the best banana bread's I have tried.
1 1/2 cups plain flour
1 tsp baking powder
1 tsp bicarbonate of soda
1/4 tsp salt
125 gm unsalted butter, softened
1 cup sugar
2 eggs lightly beaten
2 large very ripe bananas
1/2 cup buttermilk
icing sugar to serve
Preheat oven to 170c and grease a loaf tin.
Sift together the flour, baking powder, bicarb soda and salt.
In a separate bowl, beat the butter and sugar for 3-4 mins or until pale and fluffy. Gradually add the beaten eggs mixing well after each addition.
Mash the bananas and add to the butter mixture. Stir well to combine. (NB. The mixture looks quite gross at this point, but soldier on.) Add the dry ingredients alternately with the buttermilk, beating well after each addition.
Pour into the loaf tin and bake for 55-60 mins.
Enjoy!
But tell me, why is it Banana Bread and not Banana Cake? What makes it a bread?
1 1/2 cups plain flour
1 tsp baking powder
1 tsp bicarbonate of soda
1/4 tsp salt
125 gm unsalted butter, softened
1 cup sugar
2 eggs lightly beaten
2 large very ripe bananas
1/2 cup buttermilk
icing sugar to serve
Preheat oven to 170c and grease a loaf tin.
Sift together the flour, baking powder, bicarb soda and salt.
In a separate bowl, beat the butter and sugar for 3-4 mins or until pale and fluffy. Gradually add the beaten eggs mixing well after each addition.
Mash the bananas and add to the butter mixture. Stir well to combine. (NB. The mixture looks quite gross at this point, but soldier on.) Add the dry ingredients alternately with the buttermilk, beating well after each addition.
Pour into the loaf tin and bake for 55-60 mins.
Enjoy!
But tell me, why is it Banana Bread and not Banana Cake? What makes it a bread?
Flawless Beauty
Last night saw the grand opening of my future sister-in-law's new business. Flawless Beauty. (She is a beautician.) It was a great night and if the success of last night is anything to go by, her business will be too. I wish her all the best in her endeavours as it is no mean feat for a young woman to go out on her own and start a business. I wish I had the guts to go out and do something like that. You go girl!
Anyway here are some shots from the salon:
Anyway here are some shots from the salon:
08 August 2008
Bill's Ricotta Hotcakes
Apologies for the lack of posts recently, I was temporarily on dial-up so barely bothered with the internet at all. Actually it is a bit of a shame, because there has been a swag of baking and cooking going on, but I am sure I will get to these recipes again sometime. In the meantime I have found the ricotta hotcakes recipe (from Bills in Sydney), so am posting this for Mark (no photo because I haven't tried these myself yet).
340 gm ricotta cheese
185 ml milk
4 eggs separated
125 gm plain flour
1 tsp baking powder
pinch of salt
50 gm butter
To serve
Banana
Maple syrup or honeycomb butter, sliced
Icing sugar for dusting
Place ricotta, milk and egg yolks in a mixing bowl and mix to combine. Sift the flour, baking powder and salt into a bowl. Add to the ricotta mixture and mix until just combined.
Place the egg whites in a clean dry bowl and beat until stiff peaks form. Fold egg whites through batter in two batches, with a large metal spoon.
Lightly grease a large non-stick frying pan with a small portion of the butter and drop 2 tablespoons of batter per hotcake into the pan (don't cook more than 3 per batch). Cook over low to medium heat for 2 mins or until hotcakes have golden undersides. Turn hotcakes and cook on the other side until golden and cooked through.
340 gm ricotta cheese
185 ml milk
4 eggs separated
125 gm plain flour
1 tsp baking powder
pinch of salt
50 gm butter
To serve
Banana
Maple syrup or honeycomb butter, sliced
Icing sugar for dusting
Place ricotta, milk and egg yolks in a mixing bowl and mix to combine. Sift the flour, baking powder and salt into a bowl. Add to the ricotta mixture and mix until just combined.
Place the egg whites in a clean dry bowl and beat until stiff peaks form. Fold egg whites through batter in two batches, with a large metal spoon.
Lightly grease a large non-stick frying pan with a small portion of the butter and drop 2 tablespoons of batter per hotcake into the pan (don't cook more than 3 per batch). Cook over low to medium heat for 2 mins or until hotcakes have golden undersides. Turn hotcakes and cook on the other side until golden and cooked through.
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