The pokemon crochet journey!

Another quick recipe today. Just a mix of things that seem tasty together and ended up really tasty together. If you don't like sausage you can substitute it with other things. Some tasty things to substitute would be paprika and lemon marinated chicken or sliced up field mushrooms. Very quick to cook up. I had it all prepped after work and had time for a nap before I cooked it in time for the other half to return home. Ingredients 2 - 3 cloves garlic, minced 1 red onion, diced 1 cup of mixed frozen corn and peas 2x can 425g of four bean mix 8 sausages, grilled (not quite cooked all the way so the centre is just about raw) and sliced up Steamed veggies and rice to serve Timing wise, I got the sausages grilling as I prepped the onion and garlic. Then got the rice cooking. By the time I had finished all of that, the sausages were nicely browned on the outside and they had time to cool before I sliced it. To cook, brown and soften the onion then add the garlic...

Sometimes you want just a really quick dinner you can whip together. Tonight was one of those nights. I have  been at a friend's wonderful wedding for the majority of the afternoon and when I came home we wanted something quick that I could whip up and then for an early night for work tomorrow. I would say that this recipe was cooked up in about 30 minutes (including the tiny amount of prep) and washing up was also very minimal.  Tuna Cream Pasta Serves about 4 - 6 depending on how much you eat. Ingredients  350g pasta, cooked, drained and then tossed in olive oil. Set aside 1 onion, finely diced 2 - 3 cloves garlic, finely diced 300ml (1 small carton) fresh cream 50g (1 sachet) tomato paste, (I used pizza sauce with garlic and herb) 425g tuna in oil, drained 1 cup frozen peas 1 cup frozen corn kernals 100g sundried tomato, sliced shredded parmesan cheese (optional) Method 1. Saute the garlic and onion in olive oil until the onion is ...

Hey everyone! As I've been saying, I've been playing with my thermomix a lot recently. I've come across a recipe by a fellow Perth resident here  which I've played around with and tested in my TM5 and this is going to be the first recipe I'm sharing! How exciting! This is a very easy recipe that's going to be used in another recipe that I'll be posting soon. So stay tuned! Anko - Red Bean Paste Filling Makes 620g. Ingredients 200g Azuki Beans 150g Sugar Method 1. Rinse the beans in water and remove any impurities or any irregular beans. 2. Place beans into the mixing bowl and add 300g of water. Boil the beans 100C counter-clockwise operationGentle stir setting 10 minutes. Drain the water. (This step can be skipped. Some people believe that the beans should be soaked/cooked this way to remove any bitterness. I haven't found any bitterness by skipping this step. Azuki beans can be cooked and eaten without soaking unlike other b...

Hello! It's been a long time since I have made a post about food. I have been cooking quite a bit still but they've been really easy things that I have done before or I have been really lazy with taking photos but this past weekend, my boyfriend was at a Netrunner tournament so I decided to make him lunch! I made him a nice little box of karaage and omurice as well as another box of salad (that I didn't take a picture of because it didn't seem important that I was able to cut up vegetables and make a salad.). So I adapted some recipes to suit what I had in my kitchen from  No recipes  and from Your Japanese Kitchen from 26 September 2011. So to make this little bento you will need the following ingredients (and it makes enough to serve about 4 - 5 people depending on how much you eat) Karaage Ingredients 500g chicken thighs, boneless skin on and cut into 2.5cm pieces (my chicken was skinless) 1 tablespoon ginger, grated (in the image below you can see I used ...

Okay so I'm a little late this month with both of my challenges, OOPS. But I did make them and this one was quite exciting. I went out and bought a new candy thermometer! And I whipped up some delicious delicious nougat to share with everyone. It was a nice soft nougat too. Even though after it was done, my mum decided she preferred a harder style. The March 2014 Daring Bakers' challenge was hosted by Rebecca of BakeNQuilt. She challenged us to learn to make classic nougat and to make it our own with our choice of flavors and add-ins. I made a chocolate and peanut soft nougat! Ingredients are as follows: 100  g salted roasted  peanuts, roughly chopped 100  g dark chocolate,  chopped 2  medium egg whites pinch of salt 1/2  teaspoon vanilla bean  paste 350  g caster sugar 100  g golden syrup 50  g liquid glucose 1/4  teaspoon cream of tartar 100  g unsweetened smooth peanut butter And another 200g of dark cho...

So....onto my first challenge for the cooks side of things this year! The February Daring Cooks' Challenge was hosted by Audax of Audax Artifex. The challenge brought us to Greece with a delicious, flaky spanakopita - a spinach pie in a phyllo pastry shell. So I used mainly Paul Hollywood 's recipes and made a few changes of my own to see if I could make it better! And I wanted to make my phyllo pastry from scratch as that was one of the challenges I had wanted to take up on this kind of bake. I would do it again, actually. Making this pastry from scratch was quite a lot of fun, despite there also being a lot of chances to just buy sheets of this pastry from the shops. So obviously the first thing I set about doing was starting up the pastry. Ingredients Pastry 200g strong white flour 100-120ml warm water 1 tbsp olive oil pinch salt cornflour, for dusting 90g butter, melted 1 egg yolk, for glaze Filling 900g english spinach, washed and cut up salt and peppe...

So as my resolutions suggested, I'm going to try and participate in every single baking and cooking challenge from the Daring Kitchens this year. The January 2014 Daring Bakers' challenge was hosted by Francijn of "Koken in de Brouwerij". She challenged us all to bake layered cakes in the tradition of Baumkuchen (tree cake) and Schichttorte (layered cake).  I had made this cake back in November and I think it turned out quite well for a first attempt. But there were a lot of things I wanted to fix up for my second attempt at this cake. I got my recipe from Global Table Adventure for the actual cake and I am not sure where I found my almond paste recipe but looking through google shows that this same recipe is used in many different places by many different people so I can't go wrong with it. The first attempt of my cake was made with a nut free marzipan recipe as a work colleague of mine has a nut allergy.  This time around I'm going to be ...