tag:blogger.com,1999:blog-813010414655044119Sun, 01 Sep 2024 10:35:10 +0000vegetablesjapaneseprawnproducechickenitalianpastaricethaitofubeefbeerbookfishfrenchgingerrisottohttp://lastufa.blogspot.com/noreply@blogger.com (AcmeJC)Blogger31125tag:blogger.com,1999:blog-813010414655044119.post-3715988896930328067Wed, 26 Feb 2014 10:33:00 +00002020-03-28T15:08:55.328+11:00vegetables I like Roma tomatoes. Use ripe but not too mushy ones. Warm the oven at 200˚C Cut your tomatoes in half lengthwise, for the larger flat section (cross section is smaller) Arrange them on one of those wire racks - you'll need something to catch any drips, like a baking dish. Give the open tomatoes a pinch each of salt (draws liquid out) and sugar (slightly carameliseshttp://lastufa.blogspot.com/2014/02/semi-roasted-tomatoes.htmlnoreply@blogger.com (AcmeJC)0tag:blogger.com,1999:blog-813010414655044119.post-4225790842968735129Fri, 10 Feb 2012 00:10:00 +00002014-02-23T16:31:35.961+11:00italianpastavegetablesWhat a terrific little thing is fresh gnocchi! Somewhere in my travels I heard that "Wednesday is Gnocchi Day". I think they are fantastic any day of any week. Orvieto or Lake Como maybe. And they freeze well too so you can make a batch for now and enough for later. Ingredients 4 medium sized Potatoes - either Kennebeck or Pontiacs work fine Plain flour - 200grams to start, but you'llhttp://lastufa.blogspot.com/2012/02/gnocchi-di-patate.htmlnoreply@blogger.com (AcmeJC)0tag:blogger.com,1999:blog-813010414655044119.post-736590641920486470Sat, 19 Nov 2011 05:01:00 +00002014-02-23T16:14:23.360+11:00producevegetablesI heard that one could buy Pimientos de Padrón from the sole Australian grower, in Maleny QLD. Having experienced the pimienty goodness in España how could I hold back? I contacted the grower in Queensland, not knowing when the season was on, and it was about to start! Runs from November to May. I ordered a kilo and they arrived as if whisked here on the back of a Spanish stallion! They came in http://lastufa.blogspot.com/2011/11/la-fiesta-espanola.htmlnoreply@blogger.com (AcmeJC)0tag:blogger.com,1999:blog-813010414655044119.post-8096901273786265527Tue, 15 Nov 2011 06:44:00 +00002011-11-15T17:58:54.790+11:00producevegetables The time has come! Harvesting the crop Perfect in its redly roundness Pre-ceremonial carving Still life with cheese Scrumptious How did we get here? Linkhttp://lastufa.blogspot.com/2011/11/harvest.htmlnoreply@blogger.com (AcmeJC)0tag:blogger.com,1999:blog-813010414655044119.post-4128886917669160531Sat, 08 Oct 2011 07:16:00 +00002014-02-23T16:27:25.976+11:00vegetablesPalermo Street Artichokes Carciofi Lessi Palermitani From the Artichoke Blog - http://theartichokeblog.com/palermo-street-artichokes/ I made these today, artichokes are in season and fantastic looking! - Later… Well the artichokes were delicious. In the recipe you can opt to include the breadcrumbs or not. I might reduce the amount of breadcrumbs or dispense with them entirely next time http://lastufa.blogspot.com/2011/10/palermo-street-artichokes.htmlnoreply@blogger.com (AcmeJC)0tag:blogger.com,1999:blog-813010414655044119.post-2299832394492936052Fri, 07 Oct 2011 05:32:00 +00002011-11-15T17:57:44.434+11:00produceWhat is better than using fresh herbs? GROWING fresh herbs, not five metres from the kitchen! 20 August 2011   6 September   7 October 7 October - full glory We have self-sown tomatoes, parsley from seedlings, basil, coriander missing without a trace, thyme, nasturtiums and curly lettuces! Update 20 October Yes we have tomatoes!! Several flowers http://lastufa.blogspot.com/2011/10/garden-at-victoria-st.htmlnoreply@blogger.com (AcmeJC)0tag:blogger.com,1999:blog-813010414655044119.post-2199673214989443441Sun, 27 Mar 2011 05:21:00 +00002011-03-27T16:21:14.910+11:00prawntofuvegetablesWe had Mother's 90th birthday catered by MissChu from East Sydney. All the dishes were fantastic! Here's a selection from the do Glasses waiting for the crowd Beautiful rice paper rolls seared salmon with green papaya salad wrapped in betel leaf MissChuhttp://www.misschu.com.au/ http://lastufa.blogspot.com/2011/03/catering-by-misschu.htmlnoreply@blogger.com (AcmeJC)0tag:blogger.com,1999:blog-813010414655044119.post-422132525999719553Thu, 06 Jan 2011 17:15:00 +00002011-01-07T04:15:42.158+11:00chickenthaiIngredients One whole chicken - cut along the breast bone and open it out Herb mixture - pound these in a mortar and pestle 2 tsp black pepper corns 1 stalk of lemongrass, chopped finely One bunch of coriander, including the roots, chopped Juice of two or three limes, not too wet A little vegetable oil Serving sauce, not too wet White pepper corns Salt Lime juice Method Combine all the herbs http://lastufa.blogspot.com/2011/01/bbqed-thai-style-chicken.htmlnoreply@blogger.com (AcmeJC)0tag:blogger.com,1999:blog-813010414655044119.post-7664364905899483879Mon, 06 Sep 2010 04:26:00 +00002010-09-06T14:31:10.130+10:00prawnthaivegetablesIt has been said that it's too difficult to make salad dressings. I don't think so. Of course there are 1000s of dressings just as there are 1000s of salads! Basic Vinaigrette Use Olive Oil or Extra Virgin White wine vinegar In the ratio of 3:1 to start, to your taste later. Salt and pepper to taste Variations Now the world unfolds... Try lemon juice instead of vinegar • Add (just) a splash http://lastufa.blogspot.com/2010/09/salad-dressings.htmlnoreply@blogger.com (AcmeJC)0tag:blogger.com,1999:blog-813010414655044119.post-3558077452187494539Thu, 02 Sep 2010 05:41:00 +00002010-09-02T15:43:06.111+10:00japanesevegetablesIngredients 6 Long thin eggplants 2 tbsp Red miso paste 2 tbsp Mayonnaise black sesame seeds to garnish Method Use long thin eggplants. Mix the miso and mayonnaise together in a bowl. Split the eggplants lengthways, so you have the two halves. Score the inside face of the eggplants in a large cross-hatch pattern, careful not to cut too deep or the eggplant will fall apart. Place the eggplant, http://lastufa.blogspot.com/2010/09/bbqed-eggplant-with-miso.htmlnoreply@blogger.com (AcmeJC)0tag:blogger.com,1999:blog-813010414655044119.post-7777226110442920458Wed, 04 Nov 2009 05:14:00 +00002010-08-21T16:43:18.368+10:00This is an amalgamation of several recipes and it works for me Ingredients 3 egg yolks 115g caster sugar 2 tbsp cornflour 400ml milk and cream [some use just milk, I use 60:40] half a vanilla pod, slit and scraped 1 sheet frozen puff pastry Method Preheat the oven to 200ºC. Lightly grease a muffin dish. The amounts here work for a six-hole and bit, generously. You might get more tarts out of http://lastufa.blogspot.com/2009/11/portuguese-custard-tarts.htmlnoreply@blogger.com (AcmeJC)0tag:blogger.com,1999:blog-813010414655044119.post-1692249208924754116Sun, 04 Jan 2009 00:00:00 +00002009-01-04T12:22:53.653+11:00chickenHere's my versionfor four or moreIngredients1 large onion, chopped8 Red shallot onions5 garlic cloves4 rashers bacon, keep the fat on200g butter250g button mushrooms - get small ones that don't need cutting1 roasting chicken [whole or pieces]Olive oil2 - 3 cups good red wineChicken stock2 - 3tbsps Tomato pasta sauce, or puree [link to my recipe]Salt and PepperThymeMethodIn a heavy-based saucepan,http://lastufa.blogspot.com/2001/01/coq-au-vin.htmlnoreply@blogger.com (AcmeJC)0tag:blogger.com,1999:blog-813010414655044119.post-6510995562649484193Mon, 22 Sep 2008 09:28:00 +00002008-10-28T17:05:32.381+11:00This one comes from Mother via me.OK so you've roasted the chicken.You may have had onions or lemons or something inside the cavity while it was roasting. I don't use stuffing but might have herbs in there, or lemon.Remove the newly-roasted chicken from the pan. I've noticed that these days chickens produce a LOT of liquid when roasted. If there's a lot of fatty liquid, skim off the fat - the http://lastufa.blogspot.com/2008/09/how-i-make-gravy.htmlnoreply@blogger.com (AcmeJC)0tag:blogger.com,1999:blog-813010414655044119.post-8427978687251504950Sun, 31 Aug 2008 23:00:00 +00002008-09-01T15:02:08.836+10:00japanesevegetablesThis one is japanese-styleIngredients6 long thin eggplants3 tbsp miso3 tbsp egg mayonnaiseBlack sesame seedsMethodToast the black sesame seeds until they start to pop [in a dry frying pan on low heat]Combine the mayonnaise and miso.Cut the eggplants in two lengthwise.Score in a cross-cross pattern on the cut side of the eggplants.On a barbecue grill, grill the cut side until starting to http://lastufa.blogspot.com/2008/09/barbecued-eggplants.htmlnoreply@blogger.com (AcmeJC)0tag:blogger.com,1999:blog-813010414655044119.post-8063675990710676627Sun, 31 Aug 2008 23:00:00 +00002008-09-01T15:00:54.062+10:00vegetablesLove that smoky flavour.IngredientsFour medium eggplants2 tbsp Tahina [sesame paste]2 tbsp Olive oilJuice of 1 lemon4 cloves Garlic, crushedSalt and PepperMethodTake the eggplants and cut from the base to the stalk so that you have four pieces held together by the stalk end. Don't cut them so far that they fall apart - use the stalk as a handle, and keep the segments together.On a barbecue, http://lastufa.blogspot.com/2008/09/baba-ghanoush.htmlnoreply@blogger.com (AcmeJC)0tag:blogger.com,1999:blog-813010414655044119.post-1152426362661546115Fri, 29 Aug 2008 07:00:00 +00002008-08-29T17:00:02.964+10:00bookNumber 1The Complete Asian CookbookCharmaine SolomonI have the 1978 4th edition and have cooked so many dishes from it.Still going stronghttp://www.charmainesolomon.com/Japanese Cooking: A Simple ArtShizuo Tsuji This is the bible of everything japanese food. For me at least.Everything from recipes, ingredients, techniques, tools to history. Everything japanese.On Food and Cooking - The Science http://lastufa.blogspot.com/2008/08/books-i-like.htmlnoreply@blogger.com (AcmeJC)0tag:blogger.com,1999:blog-813010414655044119.post-7521739971687068279Fri, 29 Aug 2008 06:00:00 +00002008-09-01T15:01:45.363+10:00vegetablesThis recipe comes from Mother. I've added to it over the years. Best started a few days before you need it.IngredientsAmounts are difficult to determine0.5 kilo Bacon bones or 30cm rack smoked ribs for the stock.Get some with plenty of meat left on them if you can2 large onions diced2 large carrots diced4 medium potatoes diced3 or 4 tsps cumindried peas [or lentils] soaked overnight2 litres http://lastufa.blogspot.com/2008/08/pea-soup.htmlnoreply@blogger.com (AcmeJC)0tag:blogger.com,1999:blog-813010414655044119.post-3768949662103921280Sat, 16 Aug 2008 02:37:00 +00002012-02-18T14:53:28.496+11:00vegetablesIngredients Capsicums Garlic Olive oil Lemon juice Method Buy large red capsicums in season. Remove the seeds and stalk structure by cutting around the stalk, and pull the inside out. Gorgeous! Discard the stalk and seeds*. Grill the capsicums on a hot barbecue [or on a gas burner] until the skin is black and blistered. Turn them to blister all over, evenly. Remove the capsicums and place in http://lastufa.blogspot.com/2008/08/roasted-capsicums.htmlnoreply@blogger.com (AcmeJC)0tag:blogger.com,1999:blog-813010414655044119.post-8164706809309762105Sat, 16 Aug 2008 02:37:00 +00002008-08-16T12:58:05.692+10:00vegetablesIngredientsRoma or egg tomatoes have a nicer flavour but any tomatoes will do. Ripe but not too ripe - they need to hold their shape.SugarSaltHerbsMethodCut the tomatoes in half through the stalk axis [lengthwise for Romas]Arrange on a rack for the ovenSprinkle with salt and sugar and herbsOn low heat, roast the tomatoes for 1 or 1.5 hours until the have lost moisture and dried slightly. Careful http://lastufa.blogspot.com/2008/08/oven-roasted-tomatoes.htmlnoreply@blogger.com (AcmeJC)0tag:blogger.com,1999:blog-813010414655044119.post-6332152925304152750Sat, 16 Aug 2008 01:40:00 +00002008-08-16T11:53:12.461+10:00I have been asked to commit my recipes to some record. In the 21st century why not a blog? You've probably seen the other blogs in my collection so here we go with one more. Feel free to use these recipes as you wish. Let me know anything that doesn't work and I can fix it. A lot of these come naturally to me so I may easily overlook something. Editor's block, y'know. And have a nice time usinghttp://lastufa.blogspot.com/2008/08/my-recipes.htmlnoreply@blogger.com (AcmeJC)tag:blogger.com,1999:blog-813010414655044119.post-3805490492508185934Sat, 16 Aug 2008 01:02:00 +00002008-08-16T17:55:55.080+10:00japanesevegetablesFor two peopleIngredients1 bunch English spinach, washed and trimmed. Not silver beetwatersesame oilsesame seedsMethodToast the sesame seeds in a dry frypan until they start to pop and remove from the pan to cool.Boil the water in a medium saucepan.Dunk the spinach - keep it in the water until the leaves have wilted and the bulk of the leaves is reduced. Less than 2 minutes.Place half the spinachhttp://lastufa.blogspot.com/2008/08/ohitashi.htmlnoreply@blogger.com (AcmeJC)0tag:blogger.com,1999:blog-813010414655044119.post-2302241630899977290Sat, 16 Aug 2008 01:02:00 +00002008-08-16T15:31:49.463+10:00italianpastaBuy fresh roma tomatoes at the end of the season by the box or canned peeled italian tomatoes by the case when they're cheap [fresh less than $1 a kilo, cans down to 40c a can]Ingredients12 cans peeled tomatoes or equivalent8 cloves Garlic1 tbsp SaltPepper1 tbsp SugarOlive oilHerbsPeel fresh tomatoesWith a sharp knife cut an 'X' in the base of the tomatoSteep the tomatoes a few at a time in http://lastufa.blogspot.com/2008/08/tomato-pasta-sauce-base.htmlnoreply@blogger.com (AcmeJC)5tag:blogger.com,1999:blog-813010414655044119.post-520394660285741486Sat, 16 Aug 2008 01:01:00 +00002008-08-18T09:38:27.753+10:00japanesetofuIngredientsfor three serves1 block silken tofu1 cup dashi1 tbsp soy1 tbsp mirinpotato starch or corn starchvegetable oilGarnish - fresh ginger, green onions, finely-grated daikonMake the sauce firstCombine the dashi, soy and mirin bring to the boilServe hotTofuSilken tofu is delicate, so be careful when handling it. It falls apart easily.It can be compressed between two plates, wrapped in a paperhttp://lastufa.blogspot.com/2008/08/agedashi-tofu.htmlnoreply@blogger.com (AcmeJC)0tag:blogger.com,1999:blog-813010414655044119.post-2508316823101911764Sat, 16 Aug 2008 01:01:00 +00002008-08-17T10:05:27.708+10:00japaneseAn excellent summer dish. Make the sauce ahead of time. It keeps in the fridge for a few weeks.The dish is traditionally served in a zaru [flat basket tray] which allows the noodles to drain, but you can serve them in a standard bowl.IngredientsSoba noodles [try cha-soba, green tea soba, as a variation]WasabiNori, cut into thin stripsgreen onions sliced finelySauce [enough for 2 serves at least]http://lastufa.blogspot.com/2008/08/zaru-soba.htmlnoreply@blogger.com (AcmeJC)0tag:blogger.com,1999:blog-813010414655044119.post-8740345956851483979Sat, 16 Aug 2008 01:00:00 +00002014-02-23T16:24:23.337+11:00vegetablesIt's a fresh salad in a soup.Chop tomatoes, onions, cucumbers, capsicums, keep them recognisable. Finely chop or crush some garlic. Chilli? Adjust salt and pepper.Drown the vegetables in tomato juice, or V8.Proportions are really individual - how many coming? Start with one each of the ingredients.I like to have more vegetables than liquid, but some like it quite liquidhttp://lastufa.blogspot.com/2008/08/gazpacho.htmlnoreply@blogger.com (AcmeJC)0