Mirin glazed salmon

"No red meat week." This will be the first whole week Ryan will go without eating red meat. I thought I would ease him into it with a salmon dish before the rest of the vegetarian dishes. He's a little unsure that he will feel full and 'satisfied' but I think he'll be fine.

Sourcing mirin turnd out to be harder than I had initially thought. Three supermarket's and 5 liqiour/wine stores later I was still empty handed. Coming home all hot and bothered (from the weather and running around) I vented to my dad about my unsuccesful hunt for wine. Mid sentence he stopped me and said, 'I think I might have some left at my place'. Those were probably the sweetest words I had heard all day. At last, I would have some mirin and it wouldn't even cost me a dime.

ease: 5/5. prep time: 7mins.
cooking time: 6mins.
total: 13mins.

taste: 4.5/5. Everyone really liked this, I felt there could have been a little more glaze so that the rice could have gotten some flavour so I will probably increase everything by half next time. I used 2tbs of brown sugar, thought 50g might be too much.

would I make it again: Yes. Super quick and tasty. Everyone liked it as well.

recipe: http://www.nigella.com/recipe/recipe_detail.aspx?rid=92

Blueberry, nectarine & peach crisp

It's amazing how large the bounty of gifted fruits are in Summer - this is the only season where I am bombarded with plastic bags filled with picked plums, apricots, nectarines and peaches from family members. I'm not sure why they chose me as the one in need of all the fruit but somehow it all comes my way.

With the hot weather the fruits began to quickly languish in their fruit bowl, I managed to rescue some from an early fate by placing them in the fridge, but only a few spots were available. The rest I would have to quickly make into summer sweets before they expired.

The sugar plums were salvaged first. Today I wanted to save the 2 peaches and sadly withered 3 nectarines. After searching on Tastespotting, Foodgawker, Taste & Gourmet Traveler I found a recipe for a crisp (not too similar to my sugarplum crumble) that seemed suitable as I also happened to have some frozen blueberries hiding in my freezer. Tomorrow, it's the apricot's turn.

ease: 5/5. prep time: 17mins - I tore apart the nectarines and peaches as I didn't want to use their skins and my knives are on the dull side.
cooking time: 35mins.
total: 52mins.

taste: 5/5. I love this much more than the sugar plum crumble! Absolutely delicious! Next time I would use just peaches and blueberries as the nectarines were a bit tart. I modified the recipe as follows: I used 1 cup of frozen blueberries, 2 peaches and 3 nectarines; I used two tbs of cornflour. I would add a little more blueberries next time as I wanted more. The pecans were really lovely in the topping, it was still crumbly but nice - might up the spices next time also.

would I make it again: Yes.

recipe: http://half-bakedbaker.blogspot.com/2008/06/blueberry-nectarine-crisp-and-award.html

Sugar plum crumble

Years ago, when I still believed in Santa and wore pink tutus, I had a tiny porcelain baby (also in a pink tutu) with alabaster skin and sandy hair. She was my favourite baby doll; her name was Sugarplum. I would read bed time stories to her, feed her milk and tuck her in next to me while I slept. And after 4 years (until I was around 6) she was still in one piece.

So I make this crumble in remembrance of her and of all the wonderful times I had in my childhood playing make-believe.

ease: 4/5. prep time: 10mins.
cooking time: 25mins.
total: 35mins. Only 10mins hands on time with little clean up, can't beat that.

taste: 4/5. I found this really lovely. I thought perhaps the spices wouldn't come through but they do and they work wonderfully with the plums, really gorgeous flavours. The crumble was a little crumblier than I would have liked - might use less flour next time. Some found the plums tart but I think they worked well with the crumble and spices. Not a super sweet dessert.

would I make it again: No. Only because my partner thinks plums are too tart, otherwise I definitely would have.

recipe: http://www.cuisine.com.au/recipe/Sugar-plum-crumble

Broiled salmon in a mustard dill sauce

Anticipation - expectation or hope. The act of anticipating or the state of being anticipated.

My entire being is buzzing with anticipation; all of my thoughts are focused on the completion of my bathroom. I have never wanted to shower in my house this badly or for this long (6months almost).
Almost is a word I do not care for now - the tiling is almost done, the paint is almost dry, your shower is almost finished. Screw you almost - I never really liked you anyway.

My arms are aching from trying to grasp the horizon that has now entered my sight - the wait is worse than that of Christmas Eve as a child; I want my present NOW! But alas, I will have to wait patiently for the last tap to be tightened and then at last, my house will finally become a home and I will be able to function as a human being, a very clean human being :)

As you know I have started to introduce more vegetarian and fish dishes into our weekly menu. This week there were supposed to be 2 chicken dishes. And then I found myself shopping at Leo's and lo and behold there in front of me, was a fresh seafood store, shining like a silver coin in the sun's fire. At the spur of the moment I decided to axe a chicken dish and catch myself a fish. The pink flesh of the Tasmanian Atlantic Salmon caught my eye so I bought two $6 skinless, boneless fillets and picked up some chat potatoes and green beans to go as a side.

I found this recipe online and thought I would alter it a bit as it wasn't 100% what I was after.

2 skinless Salmon fillets, de-boned
soy sauce for rubbing
3/4cup cream
1/4 olive oil
1tbs whole grain mustard
1tsp dill
salt and pepper to season

Rinse salmon fillets and pat dry. Place onto a foil lined tray and rub with soy sauce. Season with salt and pepper and place under grill in oven for 10mins or until cooked to your liking.
Meanwhile, whisk cream, oil, wholegrain mustard, and dill together. Season with pepper.
Place salmon onto a plate and spoon over sauce. Serves 2.

ease: 5/5.
prep time: 2mins for salmon, 3mins for sauce.
cooking time: 10mins.
total: 12mins.

taste: 4.5/5. The sauce is creamy, tangy, spicy and almost sweet. It masks the flavour of the salmon so would be good for people who don't like the taste of fish. I served this with boiled chat potatoes and steamed green beans.

would I make it again: Yes - super easy and I have the ingredients on hand.

recipe: http://www.epicurious.com/recipes/food/views/Mustard-Dill-Sauce-13722

Chocolate Brownie Cookies

Man cannot live on chocolate alone; but woman sure can.
-- Author Unknown

Chocolate - no other food gives me more pleasure or tastes quite as intoxicating. In the beginning I loved white chocolate, in my teens I loved milk, now, as a woman, I love dark chocolate. Throughout the years I have loved it in its various forms and will take either in a heartbeat.

I have not made anything with chocolate for far too long; my jars of callebaut pieces of heaven have gathered dust; truly a sacrilege. This recipe has been on my to do list for some time, so I thought now or never, dusted off my lovely jars and whipped up some glorious cookies.

ease: 5/5. prep time: 20mins.
cooking time: 8mins per tray - I used 4 trays worth so it took me 36mins to make 32 cookies.
total: 28-52mins.

taste: 4.5/5. These were a big hit. They were crackly on the outside and moist and fudgy within. They weren't super chocolaty either, so even if you think dark chocolate is too strong use it as it isn't super rich.

would I make it again: Yes - everyone loved these.

recipe: http://blog.lemonpi.net/?p=1651

Cacio e pepe

I had a chicken dish in mind for tonight's dinner however I forgot to defrost it. As 5:30pm rolled around I ransacked my cupboards for pieces that would somehow make a complete meal.

Pasta is normally my go to choice. As I did not have any canned tomatoes but plenty of cheeses I thought this recipe would be prime choice.

ease: 5/5. prep time: 10mins to grate cheeses and make sauce.
cooking time: 9mins to cook pasta.
total: 19mins. taste: 4/5. I enjoyed this but the others found it too bland. I only had Parmesan aged to 2years so that is what I used. It did end up a little greasy - perhaps too much oil.

would I make it again: No - I was the only one who finished my plate.

recipe: http://www.weareneverfull.com/cacio-e-pepe-a-spicy-creamy-simple-cheap-and-satisfying-roman-meal/

Eggplant & tomato parmigiana

Apart from the odd piece of fish now and then I don't eat any other type of meat. It started around 9 years of age, I was never much of a meat eater (much to the chagrin of the Greek side of my family, who still to this day try to get me to eat some lamb or chicken). I watched an animal documentary one day and after that I decided I wasn't going to eat meat anymore. I don't miss it and I have only been anaemic twice (I used to have a very bad diet filled only with sugar and processed food, hardly ate 1 piece of fruit or any vegetables).


My partner on the other hand is an avid meat eater, he comes from a culture of hunting and has himself hunted rabbit etc. As he cannot cook, I do cook lamb, pork, chicken, beef and fish for him (I told him that I will never cook rabbit or anything else and if he wants to eat them he can eat at his Mum's).

I have started to incorporate more vegetarian dishes, I am not trying to convert him (even though it would make my life a lot easier) but I would like it if he cut down the number of meat dishes he eats a week. After going without meat for 2 days, his meal of lamb yesterday did not sit well and he said it made him feel depressed. To my astonishment he expressed a desire to 'trial' being a vegetarian for a week. So I thought I'd make a few vegetarian meals this week and see if he feels satisfied, if he does we'll try for a whole meat-less week.

ease: 4.5/5.
prep time: 6mins to slice and grill eggplant.
cooking time: 40mins.
total: 46mins.

taste: 3.5/5. I didn't mind it although it is quite heavy and rich. Ryan loved it and thought it tasted like it had 'meat' in it. Even my brother who hates eggplant ate every bit of it. I halved the recipe but added more cheese (as usual).

would I make it again: Yes.

recipe: http://www.taste.com.au/recipes/1479/eggplant+and+tomato+parmigiana

Merlot & quince lamb with mashed potatoes

A day trip to the Beach was planned for the day, but when the weather forecast changed from 30C to 25C we thought we'd shelve it for another hot weekend. With all of the abundant sunlight I have a stronger desire to cook; I don't look for 'quick' and 'easy' dinners as I normally do and instead relish the opportunity to spend some time in the kitchen.

I have a lot of potatoes and with the heat I need to use them up before they expire themselves, so mashed potato is definitely on the cards for tonight. To go with them I yanked some lamb chops out of the freezer and thought it a good idea to use up the last of a bottle of merlot that has been in my fridge long past it's intended stay.

8 lamb cutlets
3/4 cup of merlot
1tbs quince paste
1/2 chicken/beef stock cube
salt and pepper
olive oil

Heat olive oil in a non stick pan. Add lamb chops and quickly brown both sides. Add wine, quince paste, stock cube and salt and pepper. Cook until wine reduces and becomes sticky. Serves 2.

ease: 5/5. prep time: 1min
cooking time: 8mins
total: 9mins (not including mashed potatoes which takes around 30mins).

taste: 4/5. Ryan loved this.

would I make it again: Yes - super easy and quick.

Butternut & apple soup with sage parmesan bread

The weather didn't get as warm as I would have liked today, but the sun still shone well after 8:30pm. As a recent 'New years clean' has left my house feeling fresh and pleasant to be in I thought I'd spend some time cooking a time consuming meal.

I love pumpkin soup and at first I wasn't sure if Butternut squash was the same as butternut pumpkin but I decided to use butternut pumpkin to make this recipe. Everyone that commented was excited about the combination of butternut squash and apples, I was also, that is until I tasted the final product.

ease: 3/5. Time consuming and decent amount of washing up.
prep time: 30mins to chop all the veggies and roast the ones in the oven.
cooking time: 40mins to cook all ingredients combine, make bread and to blend soup.
total: 1hour & 10mins (I never include the time it takes to preheat the oven as everyone oven is different.)

\taste: 1.5/5. Yuk. I couldn't even eat half and I was hungry. I am pretty sure it was the apple that ruined it as well as the apple cider as the soup had a really sharp, bitey tang that did not compliment the creamy pumpkin. No on liked this. I couldn't taste the sage either.

would I make it again: HELL NO.

recipe: http://ourchocolateshavings.blogspot.com/2008/11/butternut-squash-and-apple-soup-with.html

Irish coffee brownies

It has been a long time since I last posted, as it has also been a long time since I last cooked anything other than toast. I must admit that the New Year for me started very slowly and lethargically. After days of reading and snacking I decided to get up and make something.

I had half a bottle of Irish Bailey's in the fridge so I thought it would be perfect with this recipe.

ease: 5/5. prep time: 13mins.
cooking time: 20mins.
total: 33mins.

taste: 3/5. My brownies were nothing like brownies at all, rather they were like a moist cake. My brownies don't even look like the

Saving...

picture on the blog - they were light brown and not gooey at all. The Bailey's softly comes through, though the flavour isn't super strong as is the coffee.

would I make it again: No. Not gooey and I have other brownie recipes that worked first try.

recipe: http://wesaturtle.net/recipes/?p=23