Month: April 2007

Just another day in paradise…

When I told a friend today how I was, honestly, they told me they were a firm believer attitude was everything.
Yeah.
Thanks for that.
It kinda falls into the same category of my mum telling me to “pull your socks up, there are lots of people who would love to have what you have”.
And again I say, thank you oh people who have no fucking idea what clinical depression actually is.
As if I don’t know these things and challenge my attitude when I am depressed every fucking microsecond.
sigh Sigh SIGH.

Anyway.
Today started at 5.
I yelled at Chef at around 7.45.
Despite having been up since 5, I still didn’t get to work until about 9.15.
Which was the main reason I was yelling at 7.45.
I ate dry SAOs for lunch.
But was home by 6, made dinner (spag bol – with the most sensational bolognaise I made yesterday – and I don’t even like bolognaise), did homework with the boys and read all about the battleships of Star Wars Episode 3, which Oscar brought home from library today.
It was one of those nights where everything was lovely and happy and calm.
Chef just got home and has gone straight to bed.
Ahhh marital bliss is great isn’t it.
It’d be nice to tell him that I spoke to my boss today and am finishing work two weeks earlier than planned. Which means I have only 5 weeks of work left. Do you know how psychologically better that is than 7 weeks?
Anyway, just another day really…

Quiche

You know, quiche is one of those things I make very rarely, and then I do and go – oh, so good! Why don’t I make this more often?

Who knows.

The following makes 2 small quiche, because I like variety. And having choice.

Quiche
filo pastry
8 eggs
330 ml cream (or thereabouts – I think the other day I put 1 1/2 cups)
salt and freshly ground pepper
good handful finely chopped flat-leafed parsley
125g parmesan cheese, grated

– in one of the few uses of virgin oil in a spray can, spray oil between 3-4 sheets of filo pastry and line small quiche dishes (20cm diametre) – which you’ve sprayed with oil as well.
– mix together the eggs and cream
– add the parsley, seasonings and cheese

Two variations made recently

Lorraine
4 slices bacon, cut into strips
1 onion, finely chopped
– heat some oil in a fry pan, saute onion until soft and then add bacon – saute for a few minutes.
– let cool
– scatter over base of filo, top with about half of the egg mixture – make sure you get a good bit of the parmesan as well.

Mushroom and asparagus
1 bunch asparagus, cut into short lengths
button mushrooms – sliced thinly (use as many as you like – I think I used about 8 small-medium sized button mushrooms)
1 Spanish onion, finely chopped
– heat some oil in a fry pan, saute the onions, then add the mushrooms after a few minutes.
– blanch the asparagus for a minute or so
– let cool, then scatter over base of filo and top with filling.

Bake in a 180C oven for about 25 minutes.
Serve with a green salad or steamed veg.

An old fashioned favourite – raspberry coconut slice

When the going go mad, the cooking goes comfort. This is another from my trusty bible – Campion & Curtis in the kitchen.

Raspberry coconut slice
Base

  • 90g butter
  • 90g caster sugar
  • 1 egg
  • 60g SR flour
  • 90g plain flour

Topping

  • 2 eggs
  • 75g caster sugar
  • 180g desiccated coconut
  • 125ml raspberry jam
  1. preheat oven to 180C
  2. For the base cream butter and sugar, add egg.
  3. Add flours then spread mixture in a lined lamington tin
  4. Bake for 15-20mins or until golden brown
  5. For the topping beat eggs, sugar and coconut
  6. To put together remove baked slice from oven then spread with jam
  7. Spread with the coconut topping and bake for a further 20 mins
  8. Cool in tin, slice into 12 squares

Easy custard

I can’t remember if this is a Campion and Curtis recipe or one from Bill Granger. Regardless, I made it today, then sat down with a rather large bowl of it, topped with sliced banana and dessicated coconut and ate the lot.

Yummy custard
300 ml cream
300 ml milk
6 egg yolks
4 tsp cornflour
4 tblsp caster sugar
2 tsp vanilla

– warm the milk and cream to boiling point
– whisk yolks, cornflour, sugar and vanilla together
– pour in the liquid, whisking constantly
– return to the pan, stir constantly until it has thickened – about 10 mins.

YUM.

Recent cooking exploits

Of course, there were the compulsory ANZAC Biccies last week. (I made them w/ brown sugar and they were perfect.) They were a much bigger hit than my kitchen sink cookies, which I just don’t understand.

Kitchen Sink Cookies
225g butter
1/2 cup caster sugar
1/2 cup brown sugar
2 eggs
1 tsp vanilla
2 cups plain flour
1 tsp baking soda
1/2 tsp baking powder
2 cups rolled oats
2 cups choc chips
1 cup flaked coconut (or desiccated)
1 cup raisins
1 cup walnuts

– Preheat oven to 160C
– Cream butter and sugars, add vanilla and eggs
– Add all the dry ingredients
– Scoop tablespoons of mix onto a baking tray and cook for 15-18 minutes
– Cool

I mean seriously, this is what I call a biscuit. I prefer them without the chocolate, but that is because the attraction of chocolate seems to have completely left my being. Really quite strange.