tag:blogger.com,1999:blog-28158909594722815752024-03-13T12:52:14.673-07:00The Gay FoodieThe Happiest Foodie Around!thegayfoodiehttp://www.blogger.com/profile/01840838293135319553noreply@blogger.comBlogger11125tag:blogger.com,1999:blog-2815890959472281575.post-23181454117759952042013-02-01T20:30:00.000-08:002013-02-01T20:30:05.902-08:00Zucchini and Basil Soup<span class="Apple-style-span" style="color: #666666; font-family: 'Courier New', Courier, monospace;">Brrrrrrr it's so cold outside, which is pretty unusual for this time of the year. Rather than complain about the Antarctic winds and torrential rain, I've decided to embrace this unseasonal wintery blast by jumping into my favourite pyjamas, cooking a healthy but hearty Zucchini soup (a recipe I pinched from my Aunty Karen) then warming myself up by the fire. Don't you just wish it was winter so you could do this every night?</span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">What you need</span></span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">2 zucchinis diced</span></span><br />
<span class="Apple-style-span" style="color: #666666; font-family: 'Courier New', Courier, monospace;">2 bunches of basil (2-3 cups)</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: 'Courier New', Courier, monospace;">1 red onion diced</span><br />
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<span class="Apple-style-span" style="color: #666666; font-family: 'Courier New', Courier, monospace;">2 cups carnation milk (or cream)</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: 'Courier New', Courier, monospace;">600ml vegetable stock</span></div>
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<a href="http://3.bp.blogspot.com/-aGst1KymVAs/UQuHCzBkLWI/AAAAAAAAAaA/BvXN00Sja6M/s1600/ZUCCHINI+ingredients.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-aGst1KymVAs/UQuHCzBkLWI/AAAAAAAAAaA/BvXN00Sja6M/s640/ZUCCHINI+ingredients.jpg" width="426" /></a></div>
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<span class="Apple-style-span" style="color: #666666; font-family: 'Courier New', Courier, monospace;">Dice the onion and zucchini into fairly small chunks.</span><br />
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<a href="http://4.bp.blogspot.com/-Vw36-C-RBOo/UQuHDcZ7iwI/AAAAAAAAAaE/YL9ynKL_H58/s1600/ZUCCHINI+INGREDIENTS+1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="http://4.bp.blogspot.com/-Vw36-C-RBOo/UQuHDcZ7iwI/AAAAAAAAAaE/YL9ynKL_H58/s640/ZUCCHINI+INGREDIENTS+1.jpg" width="640" /></a></div>
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<span class="Apple-style-span" style="color: #666666; font-family: 'Courier New', Courier, monospace;">Throw onions, zucchini and basil into a large saucepan with vegetable stock. Bring the soup to the boil, then turn heat to low and simmer for 30-40 minutes with lid on. </span><br />
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<a href="http://2.bp.blogspot.com/-hTZCOGmDHuY/UQuHEjOdUUI/AAAAAAAAAaQ/nJ9Ucz8EH4A/s1600/ZUCCHINI+soup.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="http://2.bp.blogspot.com/-hTZCOGmDHuY/UQuHEjOdUUI/AAAAAAAAAaQ/nJ9Ucz8EH4A/s640/ZUCCHINI+soup.jpg" width="640" /></a></div>
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<span class="Apple-style-span" style="color: #666666; font-family: 'Courier New', Courier, monospace;">Once all the veggies are soft pour soup and carnation milk into a food processor to blend, return to pot and simmer for a further 10-15 minutes.</span><br />
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<span class="Apple-style-span" style="color: #666666; font-family: 'Courier New', Courier, monospace;">Serve with some crusty bread covered in HEAPS of butter :)</span><br />
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<a href="http://2.bp.blogspot.com/-u4JJOUlVJeM/UQuRUcK6a7I/AAAAAAAAAbQ/7plAu-e4-gE/s1600/soupie+1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="http://2.bp.blogspot.com/-u4JJOUlVJeM/UQuRUcK6a7I/AAAAAAAAAbQ/7plAu-e4-gE/s640/soupie+1.jpg" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="color: #666666;">What are some of your favourite winter-warming recipes? </span> </span><br />
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<br />thegayfoodiehttp://www.blogger.com/profile/01840838293135319553noreply@blogger.com0tag:blogger.com,1999:blog-2815890959472281575.post-77490692706751501122013-02-01T01:01:00.000-08:002013-02-01T04:09:16.713-08:00Authentic Teriyaki Beef<div class="separator" style="clear: both; text-align: left;">
<span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="color: #666666; font-family: 'Courier New', Courier, monospace;">Konnichiwa my fellow bloggers! I luuuuuuuurve Japanese food but I was never game enough to cook this cuisine myself. I was, shamefully, a bit of a xenofoodie (fear of cooking foreign food). I thought the ingredients would be hard to come by and I believed I'd be slaving away in the kitchen for hours, only to end up with a failed attempt at a Japanese dish. I was oh so wrong, the thing is guys and gals, their dishes are so quick and easy to make and you'll find most of the ingredients in the asian section of your local supermarket. So without further ado, let's get cooking.</span></span></div>
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<span class="Apple-style-span" style="color: #666666; font-family: 'Courier New', Courier, monospace;">What you need</span></div>
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<span class="Apple-style-span" style="color: #666666; font-family: 'Courier New', Courier, monospace;">600grams of lean beef topside roast</span></div>
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<span class="Apple-style-span" style="color: #666666; font-family: 'Courier New', Courier, monospace;">1/2 cup soy sauce</span></div>
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<span class="Apple-style-span" style="color: #666666; font-family: 'Courier New', Courier, monospace;">1/2 cup mirin (asian section of supermarket)</span></div>
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<span class="Apple-style-span" style="color: #666666; font-family: 'Courier New', Courier, monospace;">1/4 cup sake (can use dry sherry)</span></div>
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<span class="Apple-style-span" style="color: #666666; font-family: 'Courier New', Courier, monospace;">2 tablespoons caster sugar</span></div>
<span class="Apple-style-span" style="color: #666666; font-family: 'Courier New', Courier, monospace;">1 tablespoon sesame oil</span><br />
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<span class="Apple-style-span" style="color: #666666; font-family: 'Courier New', Courier, monospace;">Slice beef thin, this is so it can cook through before the Teriyaki sauce becomes too thick</span><br />
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<a href="http://1.bp.blogspot.com/-hzVOuojGPd8/UQseDyAlE8I/AAAAAAAAAZQ/cdxeUfAu2N4/s1600/beeeeeef.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="480" src="http://1.bp.blogspot.com/-hzVOuojGPd8/UQseDyAlE8I/AAAAAAAAAZQ/cdxeUfAu2N4/s640/beeeeeef.jpg" width="640" /></a><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="color: #666666;">In a bowl combine soy sauce, mirin, sake and caster sugar and stir with a fork until sugar has fully dissolved</span> </span></div>
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<a href="http://1.bp.blogspot.com/-5ca9XvpsRT0/UQseDjdVoXI/AAAAAAAAAZI/4aiNc16m8OA/s1600/soy+.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-5ca9XvpsRT0/UQseDjdVoXI/AAAAAAAAAZI/4aiNc16m8OA/s640/soy+.jpg" width="480" /></a></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="color: #666666;">Add beef to sauce and refrigerate for 2 hours, this ensures the flavours infuse into the meat.</span></span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="color: #666666;">Fry until meat browns. Serve immediately with steamed Japanese rice.</span></span><br />
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<span class="Apple-style-span" style="color: #666666; font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; border-collapse: collapse; line-height: 19px;">どうぞめしあがれ </span></span><span class="Apple-style-span" style="color: #666666; font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; border-collapse: collapse; line-height: 19px;"> (bon appétit).</span></span><br />
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thegayfoodiehttp://www.blogger.com/profile/01840838293135319553noreply@blogger.com2tag:blogger.com,1999:blog-2815890959472281575.post-38926595027155769282013-01-29T17:12:00.000-08:002013-01-29T17:12:01.561-08:00The Lunch Diaries: Toasted Steak Sandwich<div class="separator" style="clear: both; text-align: center;">
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<a href="http://3.bp.blogspot.com/-XFoNPsa1CWs/UQhl76I_XKI/AAAAAAAAAXg/dUNYb4qksxI/s1600/lunch.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="http://3.bp.blogspot.com/-XFoNPsa1CWs/UQhl76I_XKI/AAAAAAAAAXg/dUNYb4qksxI/s640/lunch.jpg" width="640" /></a></div>
<span class="Apple-style-span" style="color: #666666; font-family: 'Courier New', Courier, monospace;">Todays lunch: A sandwich that could feed a small village. 300 grams of mouthwatering eye fillet steak with rocket, a generous serve of Jarlsberg cheese, and homemade mustard seed aioli (for recipe click <a href="http://thegayfoodie.blogspot.com.au/2013/01/handcut-chips-with-garlic-aioli.html">here</a> and just add 1 tbsp of seeded mustard to the aioli). </span>thegayfoodiehttp://www.blogger.com/profile/01840838293135319553noreply@blogger.com0tag:blogger.com,1999:blog-2815890959472281575.post-71317443427815517272013-01-29T17:08:00.001-08:002013-01-29T17:08:27.923-08:00The Perfect Mash <div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-U0s3zZuQJ00/UQhqya6xqRI/AAAAAAAAAXo/dHzYDOZkBDI/s1600/mash.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="http://4.bp.blogspot.com/-U0s3zZuQJ00/UQhqya6xqRI/AAAAAAAAAXo/dHzYDOZkBDI/s640/mash.jpg" width="640" /></a></div>
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<span class="Apple-style-span" style="color: #333333; line-height: 17px;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">I believe that for most things to turn out perfectly, the task needs to be approached with care and patience. Gardening, good relationships, and a host of other pursuits are examples of this. When we are careless or in too much of a hurry, we can expect that the results of our input might be disappointing. The same goes for mashed potatoes. The perfect mash, though it might contain the exact same ingredients as a less than ordinary mash, stands out because of the two vital ingredients: time and patience... Oops, I mean three vital ingredients, time, patience and LOTS of butter! </span></span><br />
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<span class="Apple-style-span" style="color: #333333; font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="line-height: 17px;">What you'll need</span></span><br />
<span class="Apple-style-span" style="color: #333333; font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="line-height: 17px;">800 grams (28oz) of Coliban potatoes</span></span><br />
<span class="Apple-style-span" style="color: #333333; font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="line-height: 17px;">150 grams (5oz) of salted butter cubed</span></span><br />
<span class="Apple-style-span" style="color: #333333; font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="line-height: 17px;">1/2 cup of milk</span></span><br />
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<span class="Apple-style-span" style="color: #333333; font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="line-height: 17px;">Peel the potatoes and cut into large chunks then place in a large saucepan of boiling water for around 25 minutes or until the potatoes are soft.</span></span><br />
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<span class="Apple-style-span" style="color: #333333;"><span class="Apple-style-span" style="line-height: 17px;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Drain the potatoes and add the cubed butter and milk. Mash until your heart is content! and then mash some more, and more. Make sure you mash and stir at the same time. The mashing process usually take around 10 minutes, believe me your arms will get tired so I suggest getting a friend to help take turns.</span><span class="Apple-style-span" style="font-family: 'lucida grande', tahoma, verdana, arial, sans-serif;"> </span></span></span><br />
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<a href="http://3.bp.blogspot.com/-3i6hK48Cy_w/UQhr8sAkVYI/AAAAAAAAAX4/9u70C5epEIs/s1600/finished.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="http://3.bp.blogspot.com/-3i6hK48Cy_w/UQhr8sAkVYI/AAAAAAAAAX4/9u70C5epEIs/s640/finished.jpg" width="640" /></a></div>
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<span class="Apple-style-span" style="color: #444444; font-family: 'Courier New', Courier, monospace;">Voila. Buttery and creamy mash prepared with love :-)</span>thegayfoodiehttp://www.blogger.com/profile/01840838293135319553noreply@blogger.com1tag:blogger.com,1999:blog-2815890959472281575.post-10854432814300430482013-01-28T18:51:00.000-08:002013-01-30T02:41:40.972-08:00Exploring The Country-cide(r)<div class="separator" style="clear: both; text-align: left;">
<span class="Apple-style-span" style="color: #666666; font-family: 'Courier New', Courier, monospace;">With the Australia Day long weekend ahead I wondered how I was going to enjoy my little break from university. As I um-ed and ah-ed I received a call from one of my oldest friends, Kate, who lives in sunny Queensland. She was also having trouble deciding what to do with her time off work and, rather than spending it alone, we decided she would catch a plane the very next day and spend the weekend with me in the northern victorian countryside. </span></div>
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<span class="Apple-style-span" style="color: #666666; font-family: 'Courier New', Courier, monospace;">There was no question about what we'd get up to while she was here. With Bendigo putting on its best weather, we had to indulge in a whole lot of cider drinking. To welcome her to the town, we stopped in at Wine Bank on View where we enjoyed delicious local cider in the sun.</span></div>
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<span class="Apple-style-span" style="color: #666666; font-family: 'Courier New', Courier, monospace;">It was then, while we sipped away on a local offering, that we decided it was crucial we indulge in some cider straight from the source. The very next day we packed our sandwiches and our good selves into the car and made our way to Cider country. Harry was a trooper and played designated driver for the day. First stop on our travels was <a href="http://www.henrycider.com/">Henry of Harcourt Cidery</a>.</span><br />
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<span class="Apple-style-span" style="color: #666666; font-family: 'Courier New', Courier, monospace;">As some of the ciders were 20% alcohol volume, the small tasting was enough to get us a little rowdy. Henry (the cider maker) didn't mind us trying on his hats.</span></div>
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<span class="Apple-style-span" style="color: #666666; font-family: 'Courier New', Courier, monospace;">Next Stop:<a href="http://www.harcourtvalley.com.au/"> Harcourt Valley Vineyard</a> to try their freshly brewed ginger beer. It was to die for! Not only is ginger beer the tastiest and most refreshing bevy on a hot sunny day it's also a great remedy for an upset tummy.</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="color: #666666;">When we arrived at <a href="http://bress.com.au/">Bress</a> (the last Cidery for the day) it was all happening. People travel from all over to visit this place and I can see why. The staff are fun and friendly and the ciders are second to none. Oh and did I mention the tastings are free?!</span></span><br />
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<span class="Apple-style-span" style="color: #666666; font-family: 'Courier New', Courier, monospace;">This is Ollie, one of the locals at Bress.</span></div>
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<span class="Apple-style-span" style="color: #666666; font-family: 'Courier New', Courier, monospace;">Meet Sid, I think he liked my shirt. </span></div>
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<br />thegayfoodiehttp://www.blogger.com/profile/01840838293135319553noreply@blogger.com3tag:blogger.com,1999:blog-2815890959472281575.post-26971127564032100292013-01-27T23:36:00.000-08:002013-01-28T03:24:13.863-08:00Open Taco Sandwich<div class="separator" style="clear: both; text-align: left;">
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<span class="Apple-style-span" style="clear: left; color: #666666; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="http://3.bp.blogspot.com/-BeTyFLLCG6I/UQUkpk-9HdI/AAAAAAAAASQ/tCKt3hjV9sA/s640/taco+best.jpg" width="640" /></span><span class="Apple-style-span" style="clear: left; color: #666666; float: left; margin-bottom: 1em; margin-right: 1em; text-align: left;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Hola! I am OBSESSED with fresh bread right now. I've basically converted my kitchen into a commercial bakery this week, and the smell of fresh bread baking is such a winner with any hungry visitors that swing by. This week I decided to team my delicious french loaf with an authentic Mexican dish. who says you can't combine two cultures in one meal? My kitchen, my rules!</span></span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="color: #666666;">I decided to whip up a mouthwatering shredded beef. It's always the first thing I'll order when eating out at a mexican joint. I topped it with a simple homemade salsa and diced avocado (didn't have time for guacamole). So my hungry little Amigos lets get cooking. </span></span></div>
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<span class="Apple-style-span" style="color: #666666; font-family: 'Courier New', Courier, monospace;">What you need</span></div>
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<span class="Apple-style-span" style="color: #666666; font-family: 'Courier New', Courier, monospace;">3 tablespoons of diced onion</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="color: #666666;">3 large ripe tomatoes, deseeded, peeled and diced</span></span></div>
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<span class="Apple-style-span" style="color: #666666; font-family: 'Courier New', Courier, monospace;">1 red chilli deseeded and sliced finely</span></div>
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<span class="Apple-style-span" style="color: #666666; font-family: 'Courier New', Courier, monospace;">SHREDDED BEEF</span></div>
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<span class="Apple-style-span" style="color: #666666; font-family: 'Courier New', Courier, monospace;">1 kg lean beef topside roast- sliced into 3 cm thick pieces </span></div>
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<span class="Apple-style-span" style="color: #666666; font-family: 'Courier New', Courier, monospace;">1 greed chilli, deseeded and sliced</span></div>
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<span class="Apple-style-span" style="color: #666666; font-family: 'Courier New', Courier, monospace;">1 teaspoon cumin</span></div>
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<span class="Apple-style-span" style="color: #666666;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Lay beef chunks flat on the base of a casserole dish. </span> </span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="color: #666666;">Deseed the chilli by slicing lengthways on one side, scrape seeds out with your thumb. Use a kitchen utensil if you can't avoid touching your eyes immediately after handling the hot chillies. Slice thinly and add to beef. </span></span></div>
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<span class="Apple-style-span" style="color: #666666; font-family: 'Courier New', Courier, monospace;">Sprinkle cumin powder evenly over the beef. (You can add any other spices you like to give you beef a bit of flavour, cinnamon sticks, turmeric and garam masala to name a few). </span></div>
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<span class="Apple-style-span" style="color: #666666;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Pour the canned tomatoes in and add enough water to ensure the beef is fully immersed. Pop it all in a pre-heated oven of 130</span><span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">°C with the lid on the dish.</span></span></span></div>
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<span class="Apple-style-span" style="color: #666666; font-family: 'Courier New', Courier, monospace;">A quick 6-10 hours later or after a good night sleep, your beef will look like this.</span></div>
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<span class="Apple-style-span" style="color: #666666;"> <span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Mash lightly and the beef will just fall apart nicely. Trust me it tastes better than it looks!</span></span></div>
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<a href="http://1.bp.blogspot.com/-ssqEjPMGtWA/UQUjtuB7u7I/AAAAAAAAARg/RYES9T2VXZg/s1600/beef+2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span class="Apple-style-span" style="color: #666666;"><img border="0" height="480" src="http://1.bp.blogspot.com/-ssqEjPMGtWA/UQUjtuB7u7I/AAAAAAAAARg/RYES9T2VXZg/s640/beef+2.jpg" width="640" /></span></a></div>
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<a href="http://3.bp.blogspot.com/-swyh6am61jE/UQUjrNMbqeI/AAAAAAAAARQ/Ds7oIGvRyKE/s1600/beef+3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span class="Apple-style-span" style="color: #666666;"><img border="0" height="480" src="http://3.bp.blogspot.com/-swyh6am61jE/UQUjrNMbqeI/AAAAAAAAARQ/Ds7oIGvRyKE/s640/beef+3.jpg" width="640" /></span></a><span class="Apple-style-span" style="color: #666666;"> <span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Now for the five minute salsa: place diced onions into a strainer and pour over 2 cups of boiling water, this helps to soften the onion and makes it taste just that little bit more pleasant.</span></span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="color: #666666;">Combine all the ingredients into a bowl and add lime juice. Stir. Voilà, your salsa is ready. </span></span></div>
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<span class="Apple-style-span" style="color: #666666; font-family: 'Courier New', Courier, monospace;">Slice any good quality bread into thick pieces.</span></div>
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><span class="Apple-style-span" style="color: #666666;">Add toppings in this order: shredded beef, salsa and diced avocado.</span></span><br />
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<span class="Apple-style-span" style="color: #666666; font-family: 'Courier New', Courier, monospace;">Believe me, you will want to demolish every last morsel. I certainly did and went to bed with the closest thing I'll ever have to a pregnant belly!</span></div>
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thegayfoodiehttp://www.blogger.com/profile/01840838293135319553noreply@blogger.com0tag:blogger.com,1999:blog-2815890959472281575.post-77851034684818454762013-01-25T22:35:00.002-08:002013-01-31T02:00:23.068-08:00Handcut Chips with Garlic Aioli<div class="separator" style="clear: both; text-align: center;">
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<span class="Apple-style-span" style="color: #666666; font-family: 'Courier New', Courier, monospace;">So, who watched the tennis last night? Wasn't it good? I know most of you will be disappointed that Federer lost and I totally get it - he seems like a really great guy. While I feel your (and his) pain, I must confess I was cheering for Murray in that match. You see, two Scottish people brought me into this world (thanks mum and dad!) and I suppose it makes me feel like I should show some sort of loyalty to Scotland when it comes to duels such as that between Murray and Federer last night. </span></div>
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<span class="Apple-style-span" style="color: #666666; font-family: 'Courier New', Courier, monospace;">So, there we were - me, Harry Rachel and Dan all glued to this tennis match and we were starting to get super hungry. Now, when you are glued to the television as the second set is taking place, you don't have time to go to the shop for <i>anything</i>. And that's a shame because us students don't really ever have anything readily available in the fridge or pantry. But last night I swear the gods were smiling upon us, just as they were on Murray. And I know this because, after a cavity search of our pantry, we discovered we had potatoes! And what is the cornerstone of your average Scottish diet? Deep fried potato chips, wrapped in newspaper just like our grandma used to make them.</span></div>
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<span class="Apple-style-span" style="color: #666666; font-family: 'Courier New', Courier, monospace;">We gave our fried friends a little "Modern Australian" twist with our garlic aioli. And before you correct me, I am aware aioli didn't originate in Australia, but we've totally adopted it as our own, just like the pavlova, barbecues and Thai food. </span></div>
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<span class="Apple-style-span" style="color: #666666; font-family: 'Courier New', Courier, monospace;">What will you need for this simple, effective dish?</span></div>
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<span class="Apple-style-span" style="color: #666666; font-family: 'Courier New', Courier, monospace;">Potatoes</span></div>
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<span class="Apple-style-span" style="color: #666666; font-family: 'Courier New', Courier, monospace;">Oil - hopefully you have a deep fryer with used oil but fresh in the fry pan is also OK</span></div>
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<span class="Apple-style-span" style="color: #666666; font-family: 'Courier New', Courier, monospace;">Aioli</span></div>
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<span class="Apple-style-span" style="color: #666666; font-family: 'Courier New', Courier, monospace;">3 teaspoons of crushed garlic</span></div>
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<span class="Apple-style-span" style="color: #666666; font-family: 'Courier New', Courier, monospace;">2/3 cup of virgin olive oil</span></div>
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<span class="Apple-style-span" style="color: #666666; font-family: 'Courier New', Courier, monospace;">2 eggs yolks</span></div>
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<span class="Apple-style-span" style="color: #666666; font-family: 'Courier New', Courier, monospace;">Salt and pepper to taste</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: 'Courier New', Courier, monospace;">2 teaspoons of American Mustard</span><br />
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<a href="http://4.bp.blogspot.com/-9yjYelxW92s/UQJsPHh2z6I/AAAAAAAAAKk/4_eUJZMAO2w/s1600/aioli.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="http://4.bp.blogspot.com/-9yjYelxW92s/UQJsPHh2z6I/AAAAAAAAAKk/4_eUJZMAO2w/s640/aioli.jpg" width="640" /></a><br />
<span class="Apple-style-span" style="color: #666666; font-family: 'Courier New', Courier, monospace;">Prepare your aioli by separating the yolk of two eggs and adding to a bowl with garlic. Using your electric beaters, mix on a low setting for about one minute. </span><br />
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<span class="Apple-style-span" style="color: #666666; font-family: 'Courier New', Courier, monospace;">Next, you are going to need to SLOWLY add oil to the bowl in droplets. If you add too much oil at a time, the aioli will not emulsify (fancy word for egg and oil not being able to mix together - you can tell that guy/girl you want to end things with that you didn't "emulsify" properly and they'll look at you like you're mad and hey presto you'll probably never see him/her again). You can slowly start increasing the flow of oil 'til it is a thin stream as you are beating the eggs - it will take about ten minutes for you to add all the oil. </span><br />
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<a href="http://4.bp.blogspot.com/-TTQXEkSsXhU/UQJrgTmNy9I/AAAAAAAAAKA/v48NztcFzm8/s1600/eggs+2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="http://4.bp.blogspot.com/-TTQXEkSsXhU/UQJrgTmNy9I/AAAAAAAAAKA/v48NztcFzm8/s640/eggs+2.jpg" width="640" /></a><br />
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<span class="Apple-style-span" style="color: #666666; font-family: 'Courier New', Courier, monospace;">Then you can add a couple of teaspoons (I added three myself) of garlic, salt and pepper and if you're after a bit more zing in your life, add an extra teaspoon of American mustard.</span><br />
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<a href="http://4.bp.blogspot.com/-km-EUs5CmTQ/UQJrfx3JVXI/AAAAAAAAAJ8/RPm7tr9tUWk/s1600/eggs+3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="540" src="http://4.bp.blogspot.com/-km-EUs5CmTQ/UQJrfx3JVXI/AAAAAAAAAJ8/RPm7tr9tUWk/s640/eggs+3.jpg" width="640" /></a><br />
<span class="Apple-style-span" style="color: #666666; font-family: 'Courier New', Courier, monospace;">Now for the chips - start by peeling your potatoes then slicing them lengthways to resemble french fries. Actually, screw that, cut them as thick as you like. I like them thinner but that doesn't mean I can't accept your preference for a fuller figured chip. Different strokes. You can soak the chips in water beforehand if you want but I don't have time to wait when I'm hungry and need sustenance to get me through the next set. A simple rinse is fine for me.</span><br />
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<span class="Apple-style-span" style="color: #666666; font-family: 'Courier New', Courier, monospace;">Set your deep fryer to 190</span><span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="color: #666666; font-family: 'Courier New', Courier, monospace;">°C</span></span><span class="Apple-style-span" style="color: #666666; font-family: 'Courier New', Courier, monospace;">. If you don't have a deep fryer, heat 3 cups of oil in a large saucepan on high - the chips ready when they float to the top. You can keep them floating there for longer if you like a bit of extra crunch and colour. </span></div>
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<span class="Apple-style-span" style="color: #666666; font-family: 'Courier New', Courier, monospace;">When the chips are done, place the chips on paper towel to soak up any extra oil and give a really generous shake of salt and they're ready to enjoy!</span></div>
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<span class="Apple-style-span" style="color: #666666; font-family: 'Courier New', Courier, monospace;">Bon Appetit! And Happy Burns Night to all the Scots out there! (Thanks to my sister Rach for the hand modelling - she has a great set of paws, no?) </span></div>
thegayfoodiehttp://www.blogger.com/profile/01840838293135319553noreply@blogger.com0tag:blogger.com,1999:blog-2815890959472281575.post-22498131784324963412013-01-07T23:01:00.002-08:002013-01-07T23:07:31.672-08:00Hangover Hot Dogs<div class="separator" style="clear: both; text-align: left;">
<span class="Apple-style-span" style="color: #666666; font-family: 'Courier New', Courier, monospace;">When you've had a few too many ciders the night before, there's really not a lot you can do to stop that squeamish feeling in your tum. Salty, buttery, carb-dense or greasy fried foods are the only things that seem to be able to take away the hangover blues. Today, I whipped up these dirty dogs and the house full of sad and sorry post-partiers seemed to perk up as soon as they smelt the buns browning and bacon sizzling. Here's what you'll need:</span></div>
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<span class="Apple-style-span" style="color: #666666; font-family: 'Courier New', Courier, monospace;">Hot Dogs </span></div>
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<span class="Apple-style-span" style="color: #666666; font-family: 'Courier New', Courier, monospace;">Start by boiling a pot of water for your hot dogs. Once you've thrown them in, start frying the chopped onion and bacon together in 1 tsp oil. Hot dogs are done when they float to the top, kids.</span></div>
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<span class="Apple-style-span" style="color: #666666; font-family: 'Courier New', Courier, monospace;">Once the dogs are done, you can leave them in the hot water while you grill the inside of the buttered buns. Don't be stingy with the yellow stuff, you're gonna need all the grease you can get! The reason I pre-butter the buns before grilling is because it gives the bread the most palate-pleasing effect - soft, buttery and no crumbs all over your clothes...</span><br />
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<span class="Apple-style-span" style="color: #666666; font-family: 'Courier New', Courier, monospace;">Pull the buns from the oven and pile the dogs with your bacon/onion mix, cheese and sauces...</span></div>
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<span class="Apple-style-span" style="color: #666666; font-family: 'Courier New', Courier, monospace;">Then, enjoy! This is Elphin by the way - whenever there's food around, so is he...</span></div>
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<span class="Apple-style-span" style="color: #666666; font-family: 'Courier New', Courier, monospace;">What are your fail-safe hangover recipes?</span><br />
<span class="Apple-style-span" style="color: #666666; font-family: 'Courier New', Courier, monospace;"><br /></span>thegayfoodiehttp://www.blogger.com/profile/01840838293135319553noreply@blogger.com0tag:blogger.com,1999:blog-2815890959472281575.post-88031118080756362572013-01-07T21:45:00.000-08:002013-01-07T21:59:45.108-08:00Sun, Sand and Camembert<div style="text-align: left;">
<span class="Apple-style-span" style="background-color: white;"><span class="Apple-style-span" style="color: #666666; font-family: 'Courier New', Courier, monospace;">On a trip to visit the folks in regional South Australia Harry and I thought we'd set out and explore the magnificent Limestone Coast. So on a sweltering 40 degree day we only packed the bare essentials, towels, sunscreen, camera, one scented candle and, of course, cheese! Although I do love a sharp, crumbly cheddar nothing pleases me more than a soft gooey camembert melting in the sun.</span></span></div>
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<span class="Apple-style-span" style="background-color: white;"><span class="Apple-style-span" style="color: #666666; font-family: 'Courier New', Courier, monospace;">Here's a few pics from our little expedition...</span></span></div>
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<br />thegayfoodiehttp://www.blogger.com/profile/01840838293135319553noreply@blogger.com0tag:blogger.com,1999:blog-2815890959472281575.post-29925518732860095932013-01-07T18:25:00.000-08:002013-01-08T21:10:41.720-08:00Cookies and Cream Bark with Roasted Macadamias<span class="Apple-style-span" style="color: #666666; font-family: 'Courier New', Courier, monospace;">The New Year is a time when everyone resolves to eat healthier and lose the pounds they clocked up at Christmas time. To that, I say: No Way José! Here in Australia, January is blissfully warm and sunny, so as soon as soon as I wake up, I throw on my gym clothes and head out for a hike. I don't only do this to enjoy the summer weather - I believe it allows me to indulge in some of my favourite foods without a shred of guilt. At the moment, I'm obsessed with macadamias and think their crunch perfectly complements creamy white chocolate. So let's get started, shall we?</span><br />
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<span class="Apple-style-span" style="color: #666666; font-family: 'Courier New', Courier, monospace;">To feed a few greedy guts, you'll need:</span></div>
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<span class="Apple-style-span" style="color: #666666; font-family: 'Courier New', Courier, monospace;">250g Raw Macadamias </span></div>
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<span class="Apple-style-span" style="color: #666666; font-family: 'Courier New', Courier, monospace;">1 block White Cooking Chocolate</span></div>
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<span class="Apple-style-span" style="color: #666666; font-family: 'Courier New', Courier, monospace;">10 Oreo Cookies</span></div>
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<span class="Apple-style-span" style="color: #666666; font-family: 'Courier New', Courier, monospace;">First up, chuck your nuts on a cookie tray and roast them in a </span><span class="Apple-style-span" style="color: #666666; font-family: 'Courier New', Courier, monospace;">200<span class="Apple-style-span" style="line-height: 19px;">°</span>C</span><span class="Apple-style-span" style="color: #666666; font-family: 'Courier New', Courier, monospace;"> preheated oven for 10 minutes. While they're roasting, give your Oreos a good smashing until they are finely crumbled.</span></div>
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<span class="Apple-style-span" style="color: #666666; font-family: 'Courier New', Courier, monospace;">Once the macadamias are heated (not browned), remove them from the oven and cut them into halves (mind your digits - these nuts will be HOT!) Add them to the Oreo Crumbs.</span></div>
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<span class="Apple-style-span" style="color: #666666; font-family: 'Courier New', Courier, monospace;">In a separate bowl, melt your chocolate as per the packet instructions (I used a bain-marie but I don't mind you microwaving if it floats your boat).</span></div>
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<span class="Apple-style-span" style="color: #666666; font-family: 'Courier New', Courier, monospace;">Once melted, introduce the chocolate to the dry stuff in one big happy bowl and combine.</span></div>
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<span class="Apple-style-span" style="color: #666666; font-family: 'Courier New', Courier, monospace;">Grab the tray you used to roast the nuts and line with baking paper, then pour the mix evenly across the tray, aiming for 1cm thickness. I know it looks horrible at this stage, but bear with me because this ugly duckling turns into a beautiful swan once cooled!</span></div>
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<span class="Apple-style-span" style="color: #666666; font-family: 'Courier New', Courier, monospace;">Pop the tray in the fridge (or the freezer if you're like me and <i>need</i> it pronto) and allow it to set completely. Snap into pieces like so, and enjoy!</span><span class="Apple-style-span" style="color: #444444; font-family: 'Courier New', Courier, monospace;"> </span></div>
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thegayfoodiehttp://www.blogger.com/profile/01840838293135319553noreply@blogger.com0tag:blogger.com,1999:blog-2815890959472281575.post-39065181194608836482013-01-07T17:15:00.002-08:002013-01-07T17:15:51.428-08:00Welcome!<div class="separator" style="clear: both; text-align: center;">
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<span class="Apple-style-span" style="color: #444444; font-family: 'Courier New', Courier, monospace;">... Can't wait to start sharing my culinary adventures and delicious recipes with you!</span></div>
<br />thegayfoodiehttp://www.blogger.com/profile/01840838293135319553noreply@blogger.com0