detailing my explorations of the gastronomic universe
It is one of my biggest regrets at this point of my life that I didn’t copy down the cannelet recipe that a German guy posted on a forum in the early noughties, because now it’s gone. So I will have to attempt to recreate it from memory and other people’s recipes. I go through [...]
Two days ago I had a slice of the most amazing lemon & almond cake – moist, delicious, so here begins my search to recreate it. Luckily there were a lot of great recipes on the web, my main source was: http://lucullian.blogspot.com/2006/02/almond-and-ricotta-cake-gluten-free.html 2 duck eggs (or 3 chooken eggs) 2/3 cup sugar 100 g almonds [...]
1 cup rolled oats 1 cup flour 3/4 cup desiccated coconut 3/4 cup sugar 1/4 – 1/2 cup chopped cashew nuts (optional) ——————————————– 1/2 tsp bicarb dissolved in 2tbs boiling water 125g butter, melted 2 tbs golden syrup Preheat oven to 160 deg. Combine first section of ingredients, then mix in the wet ingredients. Place [...]
The UK is different to Melbourne in that it doesn’t have many Italian migrants, which means that there is not much coffee culture. In my current job I get out and about quite a bit and people often give me coffees. These are some of the best and worst, judged of course on 1 single [...]
I’ve been meaning to test the recipe for curing salmon in Charcuterie by MIchael Ruhlman and Brian Polcyn for ages but as with all ideas I thought it might take too long. Well we went to Billingsgate fish market with friends recently & I cured it in 5 minutes whilst chatting to them. It tasted [...]
Cassoulet can be as quick and easy or as long drawn out and complicated as you make it. Ditto for the costs! Everyone makes it differently, below is my preferred method/mix. Confit duck legs are a traditional part ingreditent. If you want to confit them, recipe follows, but you need start 2 days to 2 [...]
the chilli con carnage made with my friend’s roadkill wallaby was good, but this is better! This is a pretty simple recipe, just start a good 2.5h in advance & don’t forget to soak the beans overnight if you’re using dried ones. (Or cover them with heaps of boiling water about 4h before intended use [...]
Pasta con zucca, salvia, e mozzarella I found this great recipe book in my local bargain basement bookshop, the thing I really like about it is that the recipes are regional and authentically Italian: not just the standard dishes found in every Italian restaurant! The measurements used are mine, as the recipe book uses ounces…. [...]
Last night I thought it would be easier (& nicer) to make my own orichette than to buy commercial conchiglie. Well it definitely tasted good. Making pasta is pretty simple really – as always start with good quality ingredients – I used 00 organic ‘pasta’ flour from my local online retailer (Ocado) which had a [...]
This is my version, adapted from a Gourmet Traveller article found on the net. I made it last night & LOVED it! I used scallops as well – which is not ideal. With the fish mix, remember that the history of fish soups/stews is that the fishermen used whatever fish couldn’t be sold (too small, [...]