tag:blogger.com,1999:blog-68792547084372361692024-03-13T04:20:04.437-07:00Nonna's ApronAdventures in Nonna's kitchenNonnas Apronhttp://www.blogger.com/profile/10573833816707956526noreply@blogger.comBlogger32125tag:blogger.com,1999:blog-6879254708437236169.post-27561174668130196432017-12-09T21:29:00.001-08:002017-12-09T22:44:36.084-08:00Seed Cracker Recipe<h2>
Grain-free Seed Cracker Recipe.</h2>
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My journey to a healthier digestive system & less inflammation, led me to try grain-free recipes. So far it has worked for me. Not everyone needs to go grain-free, genetically some cultures are raised on grain. I won't elaborate in this blog, but I love my substitutes & endeavor to eat a balanced healthy nutritional lifestyle. <i>The relief of pain & the energy, I get from grain-free is amazing.</i><br />
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I've tried a few recipes but love the combination of this one. The recipe is dependent on what I have in the fridge or freezer.<br />
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Spices & Herbs add to the flavour & depends on my mood! Turmeric, ginger, rosemary, parmesan cheese, nutritional yeast, chilli, jalopeno, the world is your oyster.<br />
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Also, I prefer the mixture to better a little runny/wetter, as it pours into the tray & is spread more easily. Some recipes instruct to let the mix sit & rest, but I find it easier, to let it sit after I pour it. I also use baking paper on the tray, which makes for easier cleaning up.<br />
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My motto is " Less cleaning is best, for me anyway!"<br />
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I also double or triple my mix & store it in airtight containers.<br />
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Ingredients for Seedcrackers.</h4>
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<b>1 cup water</b></div>
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<b>1/2 cup of sunflower seeds</b></div>
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<b>1/2 cup pumpkin seeds</b></div>
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<b>1/2 cup almond meal</b></div>
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<b>1/2 cup flaxseeds </b></div>
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<b>2 tablespoons of chia seeds </b></div>
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<b>1 teaspoon celtic salt or salt of choice. </b></div>
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<b>As mentioned a teaspoon of Turmeric, ginger, rosemary, pepper, chilli can be added.</b></div>
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<b>2 tablespoons of nutritional yeast & 1/4 cup reganno or parmesan cheese.</b></div>
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On my 2nd attempt, I added in</div>
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<b>1/4 cup sesame seeds</b></div>
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<b>1/4 cup of poppy seeds</b></div>
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<b>1/4 cup coconut oil (melted)</b></div>
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<b>1/4 cup of amaranth seeds (this is very gritty & I prefer it to be blitzed). </b></div>
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<b>Adding in Nutritional Yeast is another healthy option & has a cheesey flavour, a stronger cheese than parmesan also increases the flavour.</b></div>
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<b>Instructions: </b></div>
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<b>1. I blend the larger seed in my, I call it a blitzer? Nutri Bullet. </b><br />
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<b>Sunflower, pumkin, amaranth.</b></div>
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<b>2. Then I add with all the other ingredients into a bowl & mix.</b></div>
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<b>3. Line the baking trays with baking paper. </b></div>
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My recipe usually includes turmeric for it's inflammatory relief properties. </div>
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Add extra water to make it a little runny for an easier spread. </div>
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<b>4. Pour in the wet mix & spread. The thinner the mix the better. Score the cracker mix with a sharp knife. </b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3nzAJvOV0C8vGqXUQMnyDK-4t7tIQgp6pNTFTyOxJ2pzLkMV_Upa1pESFO2z1WjPEKnXtqYPrMhxILuTIPGgh6S6JZPC7ar8G5C0B5_noP0yPjQphUd6Ro_s-JIKH2zJtUV7l1QgcENo/s1600/Ready+to+bake+seedcrackers..JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3nzAJvOV0C8vGqXUQMnyDK-4t7tIQgp6pNTFTyOxJ2pzLkMV_Upa1pESFO2z1WjPEKnXtqYPrMhxILuTIPGgh6S6JZPC7ar8G5C0B5_noP0yPjQphUd6Ro_s-JIKH2zJtUV7l1QgcENo/s200/Ready+to+bake+seedcrackers..JPG" width="200" /></a></div>
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<b>5. Place in a heated oven at 180c & bake for 30 mins. Keep an eye on the mix & let it brown. it can go from brown to burnt very quickly at the end of the bake. </b></div>
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<b>6. Once the crackers cool, I break them up & store in my Tupperware container. </b><br />
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A lovely lady I know produces this delicious tasting Everymite, a substitute for vegemite. The recipe came about to produce a product Cinnamons' son Will could eat. Everymite is Gluten, Soy, Yeast, Grain Free. I enjoy it with butter on my seedcrackers.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj10DO-7z9BNQkYQF3Mt0C6XJwI0PWum8bLywzDp9W6Qp0874qRmvO2Zd8jsqzPDi7vSoKC3Gf1cvNyz9AOGluKpY3XYO0EqNyZR0fzkW3ZPKiopEA7wVEKKlgggOotYPZlZpBaw3Z-evw/s1600/Cinnamon+%2526+Will+with+Everymite..JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj10DO-7z9BNQkYQF3Mt0C6XJwI0PWum8bLywzDp9W6Qp0874qRmvO2Zd8jsqzPDi7vSoKC3Gf1cvNyz9AOGluKpY3XYO0EqNyZR0fzkW3ZPKiopEA7wVEKKlgggOotYPZlZpBaw3Z-evw/s200/Cinnamon+%2526+Will+with+Everymite..JPG" width="200" /></a>Many other spreads suit these crackers, Tuna, Salmon, Hummus, cucumber, egg & lettuce.<br />
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To my friend Louise, this recipe works no matter what I add or leave out.<br />
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I love to hear of your results. Happy Baking All!<br />
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Nonnas Apronhttp://www.blogger.com/profile/10573833816707956526noreply@blogger.com0tag:blogger.com,1999:blog-6879254708437236169.post-46081757707034856372017-09-07T07:51:00.002-07:002017-09-07T07:51:53.922-07:00Nonnas' Homemade Body Creams<h2>
<span style="font-size: x-large;">Nonnas' Homemade Body Cream, Deodorants & Cleaners.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh20LRU4veVbZ3Mbbm4T1iWzB5kgdH8xNoRzp04yDHeZjk8691m6Qw9MjsVVefeVJw3GsOWsT4dFa6fE62D9A-y6igpEEEg3y9qm1jrP_lHoAVX2wuXxaPj7RqOvzhcTSspDiYQ4uPsGsw/s1600/IMG_5869.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="960" data-original-width="960" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh20LRU4veVbZ3Mbbm4T1iWzB5kgdH8xNoRzp04yDHeZjk8691m6Qw9MjsVVefeVJw3GsOWsT4dFa6fE62D9A-y6igpEEEg3y9qm1jrP_lHoAVX2wuXxaPj7RqOvzhcTSspDiYQ4uPsGsw/s320/IMG_5869.JPG" width="320" /></a></div>
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<span style="font-size: large;">The journey into the past to reduce the chemicals in our food & homes has led me to doTerra Essential Oils. A pure source of plant oil without fillers & oils to crank up the price. Essential Oils in Australia only need 5% of the pure oil, while doTerra Oil is 100% pure oil. It makes it an easy choice, taking this info into consideration, use them sparingly, as they are very concentrated. </span><br />
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<span style="font-size: large;">My first use was for Flu & cold symptoms, I loved the relief I got using peppermint, lavender & Frank. (as you become familiar with the oils, you'll know that 'Frank' is Frankincense, the Oil of Kings)</span><br />
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<span style="font-size: large;">My next major need for the oils was Lavender after I walked into a Paperwasps nest. I ended up with 8 stings, I applied a drop of Lavender to the stings which relieved the pain & itch. I only used it once the next day & the stings were a past memory, though the welts still appeared without the usual itching that continues for a week. </span><br />
<span style="font-size: large;">But the use of Lavender didn't stop there, it's brilliant for infections, headaches, sleeplessness with a calming effect. I've cleared up several serious inflammations & infected cuts, even impressing the Boss (Nonno)</span><br />
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<span style="font-size: large;">Upon using the oils I received several recipes which once again achieved great results.</span><br />
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<span style="font-size: large;"><b>Pain Relief Cream</b></span><br />
<span style="font-size: large;">Melt 1/4 cup coconut oil & add </span><br />
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<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj2PP-fxNOazliJJ9go54S4QsbVhDCqtDuv6nf4BBVYc3QylJBc8iMYSf4bEv3lj3jCz0Bb9AanMO9zfnPrBFYhsvVqHpfXeyPHYyMtQxWn-0yMTYqh_C2hlTif6OIc67nlkL7g-7m72A/s1600/coconut+oil+salve.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj2PP-fxNOazliJJ9go54S4QsbVhDCqtDuv6nf4BBVYc3QylJBc8iMYSf4bEv3lj3jCz0Bb9AanMO9zfnPrBFYhsvVqHpfXeyPHYyMtQxWn-0yMTYqh_C2hlTif6OIc67nlkL7g-7m72A/s320/coconut+oil+salve.JPG" width="240" /></a></span></div>
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<span style="font-size: large;">15 drops of Lavender</span><br />
<span style="font-size: large;">15 drops of Lemongrass</span><br />
<span style="font-size: large;">15 drops of Ice Blue</span><br />
<span style="font-size: large;">I apply this to my shoulder & arm muscles, knees, calves & ankles or any muscle or joint pain. It works wonderfully, lately I've added Magnesium Chloride to the salve as well.</span><br />
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<span style="font-size: large;"> I like using <b>Magnesium Oil </b>topically. </span><br />
<span style="font-size: large;">1/2 cup of magnesium chloride, add</span><br />
<span style="font-size: large;">1/2 cup of boiled water and stir.</span><br />
<span style="font-size: large;">The Magnesium dissolves quickly leaving a liquid, when used feels oily but dries into the skin. Magnesium is easily depleted due to daily stress. </span><br />
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<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA1iVOOF8ohRh8o6p1As6dV_yqroBtLNhslA7md7Csu4kTC6jTYoN-Ba1rz_l8mnwCuDhtKDd-BVNdS8Rr4GhyphenhyphenZx2A4XWZfCS2R_O4sJV_sOHZ67HGfNbjHgYa4pRM5RIPBN7Y0khVvBI/s1600/IMG_5859.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA1iVOOF8ohRh8o6p1As6dV_yqroBtLNhslA7md7Csu4kTC6jTYoN-Ba1rz_l8mnwCuDhtKDd-BVNdS8Rr4GhyphenhyphenZx2A4XWZfCS2R_O4sJV_sOHZ67HGfNbjHgYa4pRM5RIPBN7Y0khVvBI/s320/IMG_5859.JPG" width="320" /></a></span></div>
<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0iyNYBbzjKH_j62EgaYKITl47NCPIc7JLttzUlvkaAxkUxJIBiUPHV8Ta2CoQ9XIxZb5MbzecdbhyXstL4GDuv_X8i4cn-FFzEAdX27FWra4WUjGbJOuoFaTdxco87jx7RvwIzxoYhLE/s1600/magnesium+spray.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0iyNYBbzjKH_j62EgaYKITl47NCPIc7JLttzUlvkaAxkUxJIBiUPHV8Ta2CoQ9XIxZb5MbzecdbhyXstL4GDuv_X8i4cn-FFzEAdX27FWra4WUjGbJOuoFaTdxco87jx7RvwIzxoYhLE/s320/magnesium+spray.JPG" width="240" /></a> </span><br />
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<span style="font-size: large;">I Love my <b>Deodorant! </b></span><br />
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<span style="font-size: large;">1/2 a cup of arrowroot powder mixed with</span><br />
<span style="font-size: large;">1/4 cup of bicarbonate soda, then add</span><br />
<span style="font-size: large;">6 tablespoons of coconut oil. Mix thoroughly the add essential oils. </span><br />
<span style="font-size: large;">As most are either anti-inflammatory, anti-fungal, antiseptic, they are all useful in keeping the bacteria in check. My fave is Lemon & Lavender. Eucalyptus is refreshing also, I like to smell the oils but it doesn't need to be strong to work. I'm going to make a male fragrant using the woody scented oils, cinnamon, sandlewood....</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLisMNWSrmSi1Q6Cc9vnaqRM3_fXjHUkMSr8mK9tTyY2JiNIN-b-W5ycHsYlxykQBnQ9YQJrf1vCCrd6giH-K2Os3D0G0QYdQn_A_KexCZfUlR-H-zhWw5fgAGYbF-6Cij4Ek5aaEzmA0/s1600/IMG_5863.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLisMNWSrmSi1Q6Cc9vnaqRM3_fXjHUkMSr8mK9tTyY2JiNIN-b-W5ycHsYlxykQBnQ9YQJrf1vCCrd6giH-K2Os3D0G0QYdQn_A_KexCZfUlR-H-zhWw5fgAGYbF-6Cij4Ek5aaEzmA0/s320/IMG_5863.JPG" width="240" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNRS5Gepi4WDY1Fmlolmg8NQSO2bQdVAVrEh_ZD3di3G8c5kyxn0DklxRLX_Q5ldpfSufZ2fXppj6CA8OBSP713DxJAl83IHUNDbxWkIhqGVAgyfc66H8SX_X-siDdG4Pxzl8Ud-Un7XA/s1600/IMG_5864.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNRS5Gepi4WDY1Fmlolmg8NQSO2bQdVAVrEh_ZD3di3G8c5kyxn0DklxRLX_Q5ldpfSufZ2fXppj6CA8OBSP713DxJAl83IHUNDbxWkIhqGVAgyfc66H8SX_X-siDdG4Pxzl8Ud-Un7XA/s320/IMG_5864.JPG" width="320" /></a><span style="font-size: large;"><br /></span><br />
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<span style="font-size: large;"><b>Body Butter. </b></span><br />
<span style="font-size: large;">1/4 cup of coconut oil</span><br />
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<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNUO7BF5AiDfM99FJ4MRI_eTRnny2KORuatnB0cPkUysM5453FnNhd133aRwpA7i9rjfMpqm7Nka5hH0ok68joThJbsvadqBORXn0yAu9eNy4RFoqJqQtkgsNCb19dSER3xfVz2RX9574/s1600/body+cream.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNUO7BF5AiDfM99FJ4MRI_eTRnny2KORuatnB0cPkUysM5453FnNhd133aRwpA7i9rjfMpqm7Nka5hH0ok68joThJbsvadqBORXn0yAu9eNy4RFoqJqQtkgsNCb19dSER3xfVz2RX9574/s320/body+cream.JPG" width="320" /></a></span></div>
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<span style="font-size: large;">2 tabs of beeswax</span><br />
<span style="font-size: large;">3 tabs of shea butter</span><br />
<span style="font-size: large;">Combine these ingredients & melt them over heat. I used the microwave, gently, stirring to keep the heat even & melt the wax. </span><br />
<span style="font-size: large;">When its smooth let it cool then whiz the mix & spoon into a container. Add oils, Lavender for a calming cream, citrus for a refreshing, uplifting fragrance, Lemongrass for inflammation, and so on.....</span><br />
<span style="font-size: large;">You can add Magnesium also. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_DnYid7zFHE8ojIN3FViQEGhZJEC0y1XwVv5MknhH4uixWRiATg09YJynfun7NEpJ416AjTOJCKlpme4EQbFyzxiJS5GneIAj-I1nyQydI2jnzpUl5gTFrTDrGTw35D9yxgOo7VcEfd4/s1600/which+Doterra+oil.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_DnYid7zFHE8ojIN3FViQEGhZJEC0y1XwVv5MknhH4uixWRiATg09YJynfun7NEpJ416AjTOJCKlpme4EQbFyzxiJS5GneIAj-I1nyQydI2jnzpUl5gTFrTDrGTw35D9yxgOo7VcEfd4/s320/which+Doterra+oil.JPG" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikITbaB5pd2W-svD68ZG1Taj-SbZlwQa7jpnzNa2sDpJ64Uw0KLKZ02L_zIRg5NTcps41c5EdaJ6KwJX9wk1XB84WxXosCtpHNtRwkcEda3X8ZvOXegfM263s_DbvHZpn_J3o5WIU0CjY/s1600/finished+body+cream.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikITbaB5pd2W-svD68ZG1Taj-SbZlwQa7jpnzNa2sDpJ64Uw0KLKZ02L_zIRg5NTcps41c5EdaJ6KwJX9wk1XB84WxXosCtpHNtRwkcEda3X8ZvOXegfM263s_DbvHZpn_J3o5WIU0CjY/s320/finished+body+cream.JPG" width="320" /></a><span style="font-size: large;"><br /></span><br />
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<span style="font-size: large;">I'm in a great co-op & have been able to buy minerals locally, including pure soap powder, bi-carb, borax, magnesium chloride, epsom salts to name a few.</span><br />
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<span style="font-size: large;">Homemade <b>Washing Powder </b>using </span><br />
<span style="font-size: large;">2 cups of dry washing soap - is a degreaser- (all the recipes I googled used bars of soap)</span><br />
<span style="font-size: large;">1 cup borax - is a stain remover& whitening- ( sodium Borate is alkaline,a salt & safe to use. Boric acid is acidic & not to be used)</span><br />
<span style="font-size: large;">1 cup washing soda - removes odors & is a water softener.</span><br />
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<span style="font-size: large;">Mix these ingredients, add some refreshing fragrant doTerra Oils & use 1 scoop per load of washing, 2 scoops for very dirty clothes.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpPYVNGPYgwlwKhf6kjOT3noHtxn3NkJhPEd1A-Gai9r53DBV0xMfAhyX7vBEoEieB6f0nXr5GsywEeThIv1lLY77Zos-_y-T1vEcmAt7bCHhgotX5e4Hks_MBFXRyrz3k2z1kRxbQYw8/s1600/IMG_5845.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpPYVNGPYgwlwKhf6kjOT3noHtxn3NkJhPEd1A-Gai9r53DBV0xMfAhyX7vBEoEieB6f0nXr5GsywEeThIv1lLY77Zos-_y-T1vEcmAt7bCHhgotX5e4Hks_MBFXRyrz3k2z1kRxbQYw8/s320/IMG_5845.JPG" width="320" /></a></div>
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<span style="font-size: large;">I'll keep updating this blog on more of my chemical free adventures. Happy to hear from you & your thoughts on homemade products without the fillers. Savings on packaging & waste.</span><br />
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<span style="font-size: x-large;"><br /></span>Nonnas Apronhttp://www.blogger.com/profile/10573833816707956526noreply@blogger.com0tag:blogger.com,1999:blog-6879254708437236169.post-25254954537272401732017-03-29T19:47:00.001-07:002017-04-02T16:27:36.032-07:00Nonna Goes To Melbourne<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpjlPxq1xEDfJJbuG2veU4ebtX6p3kP9AcFqoeE8wbUPIM_H1P7Zj1qgpurkxGjGlypzZVDOm9fK7H8dhNlFZBE9wT_pxse-oJuWtVGpUpJsm-hXWX3QFBwhyphenhyphene_DPO0EDkyKjhFwhFQzY/s1600/Rack+of+Lamb.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpjlPxq1xEDfJJbuG2veU4ebtX6p3kP9AcFqoeE8wbUPIM_H1P7Zj1qgpurkxGjGlypzZVDOm9fK7H8dhNlFZBE9wT_pxse-oJuWtVGpUpJsm-hXWX3QFBwhyphenhyphene_DPO0EDkyKjhFwhFQzY/s320/Rack+of+Lamb.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"> Rack of Lamb & Merquez Sausages</td></tr>
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MELBOURNE- Anti-pasta,Tapas, Meze, Pizza, Vineyards, Rustic, Arts &<a href="http://www.courtneysqualitymeat.com.au/" target="_blank"> Lamb Cutlets</a>. <table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCJxnAgqp_Qbery6CoWAtBNYt3npWYXMbOGRtzLpA0uvQ-A63-OSTxzwUso8hsJUK4oHsW74Z9CK9SCiKmHErsWqYHv7JtNbXR1IlBIQYEE3FoUBTjL6pv0pupFUnGyro565XD9gDK_Jc/s1600/Eggplant+Fritters+%2526+wings.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCJxnAgqp_Qbery6CoWAtBNYt3npWYXMbOGRtzLpA0uvQ-A63-OSTxzwUso8hsJUK4oHsW74Z9CK9SCiKmHErsWqYHv7JtNbXR1IlBIQYEE3FoUBTjL6pv0pupFUnGyro565XD9gDK_Jc/s320/Eggplant+Fritters+%2526+wings.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Eggplant Fritters Buffalo Wings</td></tr>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFq8Vkgfeawzjcc_ZcFzbuJM9FFsfjx6vnvu2xZ-mMbPN0HEclwmNQ7NMSG3lPRYDz5tzvY6-oNt4Fm_FKNdFCcN_zCNU0318AOePVcFYA6NI5FErR5cg75f3VWxJ9ZHQPkT9eDlKgBuM/s1600/Pizza+at+Meletos.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFq8Vkgfeawzjcc_ZcFzbuJM9FFsfjx6vnvu2xZ-mMbPN0HEclwmNQ7NMSG3lPRYDz5tzvY6-oNt4Fm_FKNdFCcN_zCNU0318AOePVcFYA6NI5FErR5cg75f3VWxJ9ZHQPkT9eDlKgBuM/s320/Pizza+at+Meletos.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pizza</td></tr>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiErD6-bAIN35U9k5jvUQykCdvjwis44gwbb9Qtzmyf0_r6Lul3F9KkgSJuyh9oLeznMt94Hyd3oEhwRV9hUhufwGc6ephP9NwhEQefqgLTGj3-z2GYyt-CogaaJf7meKfzxC45-6Z6dM4/s1600/Party+Platters.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiErD6-bAIN35U9k5jvUQykCdvjwis44gwbb9Qtzmyf0_r6Lul3F9KkgSJuyh9oLeznMt94Hyd3oEhwRV9hUhufwGc6ephP9NwhEQefqgLTGj3-z2GYyt-CogaaJf7meKfzxC45-6Z6dM4/s320/Party+Platters.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Platters at a wedding</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZQh3GBW0uty8fUYsJpfRfyPGic9TzCCUf0-baZK5-Y2J7TIU1ZznhDNAQquLVkw4tXzuBCFjZgDnnGutaObzoUxcxLE9mGSFVTnKV8vg8fdvRNRVNMpsPe59IWzFUI2zxEdsIdvTqW3E/s1600/Pear+%2526+Rocket+Salad.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZQh3GBW0uty8fUYsJpfRfyPGic9TzCCUf0-baZK5-Y2J7TIU1ZznhDNAQquLVkw4tXzuBCFjZgDnnGutaObzoUxcxLE9mGSFVTnKV8vg8fdvRNRVNMpsPe59IWzFUI2zxEdsIdvTqW3E/s320/Pear+%2526+Rocket+Salad.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pear & Rocket Salad</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhOXFZEoKwwQsMJ-_FGa6BmbXLsD9FeZIRYW8WLN38CPx69f0YllJ8kfqzicafNB3VsSUwz78EqZrzTVLqrV7s-qFdFCajQ9yf97iFlK1JjjSw7mwADHU8L3gCSI-Bc1AO9QoA11KOD0g/s1600/Rustic.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhOXFZEoKwwQsMJ-_FGa6BmbXLsD9FeZIRYW8WLN38CPx69f0YllJ8kfqzicafNB3VsSUwz78EqZrzTVLqrV7s-qFdFCajQ9yf97iFlK1JjjSw7mwADHU8L3gCSI-Bc1AO9QoA11KOD0g/s320/Rustic.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Rustic nook at Melotos</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiksVkTUHXu-qMeWU_WHvBxbeHtDh4WkUBYcWY3z6bpScUBd-BA5xgB4BfK5BYyaItvYfsWH6cuRU-0QvK8Xp2wuKTMhhcv1DhZfqiamXNZmYF6x_y0g4lc2W4L_o0VvCseT4ozY0UjkAg/s1600/Yarra+Dairy+farm.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiksVkTUHXu-qMeWU_WHvBxbeHtDh4WkUBYcWY3z6bpScUBd-BA5xgB4BfK5BYyaItvYfsWH6cuRU-0QvK8Xp2wuKTMhhcv1DhZfqiamXNZmYF6x_y0g4lc2W4L_o0VvCseT4ozY0UjkAg/s320/Yarra+Dairy+farm.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Yarra Valley Dairy</td></tr>
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<h2>
Nonna Goes To Melbourne. </h2>
<div>
With my sister Heidi, Helen, neice Sharna, picking up my sister Ingrid & myself up from the airport, we set off for a visit to The YarraValley. The girls have some favourite stops in The Yarra Valley, but are always up for a new vineyard.</div>
<div>
In no time I was relaxing & getting into the excitement of our getaway. Wine , coffee, cheeses, pizza, was only the beginning. What I love about the dairy & Vineyards was the rustic, recycled, old is new again. I wandered around soaking up all the visually inspiring earthy surroundings with each nook & cranny. First stop <a href="http://yvd.com.au/" target="_blank">The Yarra Valley Dairy</a>!</div>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLNfnSqK_SG6taWko-6HTJdUOCSHTMy9L3IbmNkR6-1SlOiGv9PliMgN3BTL42pZvS0_FFs2jPJOW4034uz7wsMZU45zu3mIuV2AyFiB-W7Zs6uzJXmJ4fNEmpuNsinQvVSYZXedoasr0/s1600/Milk+Jugs.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLNfnSqK_SG6taWko-6HTJdUOCSHTMy9L3IbmNkR6-1SlOiGv9PliMgN3BTL42pZvS0_FFs2jPJOW4034uz7wsMZU45zu3mIuV2AyFiB-W7Zs6uzJXmJ4fNEmpuNsinQvVSYZXedoasr0/s320/Milk+Jugs.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Milk Jugs</td></tr>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyZm9QJEJLcBfu1kjcz3qsnGmj7PkfeWzfOPOzUnd2B1CXKV6uNkTqiPuGBTcWNMutMwID6zk1YFBdETJme-6cL9-NlPpO_7H16A07INpeLz2llqCuTfDPkmQOI36gi7H91A0ETJNAwQY/s1600/Yarra+Dairy+%25282%2529.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyZm9QJEJLcBfu1kjcz3qsnGmj7PkfeWzfOPOzUnd2B1CXKV6uNkTqiPuGBTcWNMutMwID6zk1YFBdETJme-6cL9-NlPpO_7H16A07INpeLz2llqCuTfDPkmQOI36gi7H91A0ETJNAwQY/s320/Yarra+Dairy+%25282%2529.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Rustic Dairy</td></tr>
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We entered the worn old barn at the dairy to find a wide variety of preserves & old fashioned kitchen appliances. The enamel milk jugs struck a chord of nostalgia, when back in the '60's mum made up our milo drink in a similar jug. Browsing the goods, then onto tasting some samples served by Ingrid, not my sister.</div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgadFsVvkyVolNq_lHnV4IxSU7Oc7E10MstcxalvRzWDugYnnrT_iVDM6_mwuvt6Mqfh5tTK308cyMDszrTIG5P2q_hfB1xR0jylxCD7HRRE3m6jdfyIbaYNbG4lI7GPebqrRnDtEturfA/s1600/Preserves.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgadFsVvkyVolNq_lHnV4IxSU7Oc7E10MstcxalvRzWDugYnnrT_iVDM6_mwuvt6Mqfh5tTK308cyMDszrTIG5P2q_hfB1xR0jylxCD7HRRE3m6jdfyIbaYNbG4lI7GPebqrRnDtEturfA/s200/Preserves.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><br />
Cunliffe Waters Preserves</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbtOlEobAmNfBquv7WdiUwtUfOfshOOb73ehzau3cPv29HKSu0JQbcArRlQHVSsHJYSZ8vUBeB0E-Edj62V4ChnJS5KhBYIaFnThzPLDlb1GsOKD4QqvadA22Nt99GMyuVlDrqc82n5Zs/s1600/Tasting+Preserves.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbtOlEobAmNfBquv7WdiUwtUfOfshOOb73ehzau3cPv29HKSu0JQbcArRlQHVSsHJYSZ8vUBeB0E-Edj62V4ChnJS5KhBYIaFnThzPLDlb1GsOKD4QqvadA22Nt99GMyuVlDrqc82n5Zs/s320/Tasting+Preserves.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tasting the dips made with the preserves.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPond9vGYz3vkSMpDlhMTYKYlLiz20mTGU6HxxIuQRLxLg3nlDi_cffc057-rVQ36-d3G173XqnRw2lynBksHXPkfaQLRBQWE2UGJeqVg5V2xLRDUk2RK0RMtMaiudPrXpG5YbKaURxFQ/s1600/Cheese+Platter.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPond9vGYz3vkSMpDlhMTYKYlLiz20mTGU6HxxIuQRLxLg3nlDi_cffc057-rVQ36-d3G173XqnRw2lynBksHXPkfaQLRBQWE2UGJeqVg5V2xLRDUk2RK0RMtMaiudPrXpG5YbKaURxFQ/s200/Cheese+Platter.JPG" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cheese Platter</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0hjfk_LfwedUW9_QWgzDJOxSpKFgwvqQNBEK_aeR3Nn5eUX8sbUbqJKC3dnAy14iivqUouEFmWHvH20ZanQndS1yPD642ygATNVnfVb7ll276bSgSiC1HGT5YTJVeO9iofgR27aHPB9c/s1600/Apple+Trees.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0hjfk_LfwedUW9_QWgzDJOxSpKFgwvqQNBEK_aeR3Nn5eUX8sbUbqJKC3dnAy14iivqUouEFmWHvH20ZanQndS1yPD642ygATNVnfVb7ll276bSgSiC1HGT5YTJVeO9iofgR27aHPB9c/s320/Apple+Trees.JPG" width="240" /></a>Coffee, a cheese platter & respite from the rush of work. Moving outside to enjoy the surrounding countryside of tree lined avenues and paddocks. the trees are very European and used to break the cold winds and probably even helped protect the fields from frost bite. (stopping the sun hitting the frost on the grasses & plants). Then we drove down the avenue on to <a href="https://www.meletos.com/" target="_blank">Meletos , Napoleones Brewers</a>. Apple trees! Feeling like a school girl seeing the apples growing on trees, I got my happy snaps. I've seen plenty of fruit trees fully laden, even grown my own, but apple trees aren't very common in Brisbane or North Queensland.<a href="mailto:theprovidore@meletos.com" target="_blank"> Marine creates floral arrangements at The Providor at Meletos.</a></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFHoCojkN0kPQ63gadXtegVUTgx39DMAx_oGmQEEZCNv2PMzpAp7eDyzTT6JoBTJRJydi8z9XKuPRzbJI5vPbCoytbt-i0LgSzt6Y2QkNEuZ4_YJcf_kskij8ygtKHdfHyEAvMxK4IXt8/s1600/Marine+arranging+Flora.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFHoCojkN0kPQ63gadXtegVUTgx39DMAx_oGmQEEZCNv2PMzpAp7eDyzTT6JoBTJRJydi8z9XKuPRzbJI5vPbCoytbt-i0LgSzt6Y2QkNEuZ4_YJcf_kskij8ygtKHdfHyEAvMxK4IXt8/s320/Marine+arranging+Flora.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The lovely Marine, the french Florist let me take another happy snap.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD-bgFdtWzC2oRJsrB8v5PrTMaLJBVQX_qRKH43J8U5I8Kk00EAHgzV_NaoG0yZLc5Bz1UrKC_FB2VV4fJjIWKtQZzj5QVzlI2N3MugH8hCI4BEcpz7s75WBC89aC5KnO-A91hFLq3HGg/s1600/CrabApple.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD-bgFdtWzC2oRJsrB8v5PrTMaLJBVQX_qRKH43J8U5I8Kk00EAHgzV_NaoG0yZLc5Bz1UrKC_FB2VV4fJjIWKtQZzj5QVzlI2N3MugH8hCI4BEcpz7s75WBC89aC5KnO-A91hFLq3HGg/s200/CrabApple.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Crab-apples for juicing</td></tr>
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<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: large; text-align: center;">Wandering through the gardens is inspiring, the ideas, reusing old, odd pieces as features gives it a rustic feel of forever & peace. Espaliering fruit trees on the wall, a wicker trellis, high vegetables gardens, apple trees, grapes on vines & the list goes on.......</span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvXrBStx7giKOXEt5mdNTyw6C253mpZUF5YMFa-Wcbvs-3ivXOu9PUIzso0TugG0zaie1Idtzwr6hOkT2WnQtyDmSb8lKx_eoGzl15yyW3d3I8h04muDjnWlwdq38TSHDq8q_digJvfvQ/s1600/IMG_3337.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvXrBStx7giKOXEt5mdNTyw6C253mpZUF5YMFa-Wcbvs-3ivXOu9PUIzso0TugG0zaie1Idtzwr6hOkT2WnQtyDmSb8lKx_eoGzl15yyW3d3I8h04muDjnWlwdq38TSHDq8q_digJvfvQ/s200/IMG_3337.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chocolate Dessert</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg0vGL2-5r1VqNR8hjVETj_OeSZsbd7HQS25SCF6-Oqhv-JX_sDa_2KkgBco02z9CCVcW9JP7sCuI86AlvLgi0aJnkGGHKGfkJtahjU8152lyOj8qx7M39IzBxWE-8ImV-NgXWQmZxeSw/s1600/IMG_3338.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg0vGL2-5r1VqNR8hjVETj_OeSZsbd7HQS25SCF6-Oqhv-JX_sDa_2KkgBco02z9CCVcW9JP7sCuI86AlvLgi0aJnkGGHKGfkJtahjU8152lyOj8qx7M39IzBxWE-8ImV-NgXWQmZxeSw/s200/IMG_3338.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Wicker Gardening</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV2mEWf1e62LEjaNr2oz_kxcs6lFtp-c0GsCnM19Kwo6RuGfFGm2NF4ZsOYGAl0Y2MyUnOW1oplSXdvtb_u2mvfomvu4xQ-Cd4SvtUhi33hfAPTjuUwrNOrba_fTDM7E-w02oGmf36n_Q/s1600/Espalier+Fruit+on+walls.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV2mEWf1e62LEjaNr2oz_kxcs6lFtp-c0GsCnM19Kwo6RuGfFGm2NF4ZsOYGAl0Y2MyUnOW1oplSXdvtb_u2mvfomvu4xQ-Cd4SvtUhi33hfAPTjuUwrNOrba_fTDM7E-w02oGmf36n_Q/s320/Espalier+Fruit+on+walls.JPG" width="320" /></a></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4WqDsoNq5IwlfH8fgmhyphenhyphen5_snQbuVqpGWTvMf24YGVai2q2wQU95ErMYyJrM0zumzTlfzVkweQfSfkuJODgCLyfD3q-T3ZlNDqXJ4R3CY11zjLDnoIbDcCV-v-kYJnbBO1ZI527ym1BIY/s1600/Napoleone+Meletos.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4WqDsoNq5IwlfH8fgmhyphenhyphen5_snQbuVqpGWTvMf24YGVai2q2wQU95ErMYyJrM0zumzTlfzVkweQfSfkuJODgCLyfD3q-T3ZlNDqXJ4R3CY11zjLDnoIbDcCV-v-kYJnbBO1ZI527ym1BIY/s320/Napoleone+Meletos.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small; text-align: start;">Lunch at Napoleones after a browse through the gift & flower shop</span></td></tr>
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<br />
Another Nook in the Garden at Melotos.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE7P-BGM0XK_j1AfaLwHkPfZFWrPD5RcLTDI9Uch5r3cDWJnzQMky_MPA_BnThbUssUqqwIaSadXtYLfUJySnEgu2y3CsigwwZel4bE22NqL4A_PcCV_Z90zIePJSwo70JuOS4yqrK6XE/s1600/The+Nook.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE7P-BGM0XK_j1AfaLwHkPfZFWrPD5RcLTDI9Uch5r3cDWJnzQMky_MPA_BnThbUssUqqwIaSadXtYLfUJySnEgu2y3CsigwwZel4bE22NqL4A_PcCV_Z90zIePJSwo70JuOS4yqrK6XE/s320/The+Nook.JPG" width="320" /></a></td></tr>
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<h2>
<br /><br style="font-size: 12.8px; font-weight: normal; text-align: center;" /><span style="font-size: small; font-weight: normal; text-align: center;"><b>Fine Dining or Alfresco with a wine, apple spritzer or coffee is a break from reality & inspires me to whip up a banquet when I get home.</b></span></h2>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipm4Y4HqEERaiI4GSwtgWQ983Bq0YboBl7FCHGw1f1aqM8kOQscdHJ5yOlkvBkVS2OmUHh5Wltfrb7YmCbUswWsK5KjyACujlYm6PISbnUieG7uePVSlPiLP_ev3voY8NZWWHcwK5KNuo/s1600/Chocolate+Factory.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipm4Y4HqEERaiI4GSwtgWQ983Bq0YboBl7FCHGw1f1aqM8kOQscdHJ5yOlkvBkVS2OmUHh5Wltfrb7YmCbUswWsK5KjyACujlYm6PISbnUieG7uePVSlPiLP_ev3voY8NZWWHcwK5KNuo/s320/Chocolate+Factory.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The chocolate production line.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-tB3gScNciy9vQ_zw5NSkkWXVlFeAP8kM0kTOiqcGBNtA1yk0BaQdX3dku8CVGOkRSJaQiMbYijYlsz-RWxQBpBRj79k04LGf3XZMivaLwSiuziv-74A-dQ_pJxheBvzCq17R0Yrf_Mk/s1600/Giant+Eater+Eggs.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-tB3gScNciy9vQ_zw5NSkkWXVlFeAP8kM0kTOiqcGBNtA1yk0BaQdX3dku8CVGOkRSJaQiMbYijYlsz-RWxQBpBRj79k04LGf3XZMivaLwSiuziv-74A-dQ_pJxheBvzCq17R0Yrf_Mk/s320/Giant+Eater+Eggs.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Is this a big enough Easter Egg?</td></tr>
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<h2>
<div style="text-align: center;">
<span style="font-size: small;">On to <a href="http://www.yvci.com.au/" target="_blank">The Chocolaterie & Icecreamery</a> for another decadent experience & </span></div>
<span style="font-size: small;"><div style="text-align: center;">
the Chocolate production line.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwzXl2Hrwx9Anfs1a7mPOYLEETRZL_6H_xm2JigdCh05cMDoMn_ZDK7FSP1AzmvGBdZMM5AT0S2slAfgPueBM4uIbLluJBYf5l4mt1kciIfHGlUIY9xPsYqW_RtgpN7jpHktStGjfQe7c/s1600/TheChocolate+Factory.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwzXl2Hrwx9Anfs1a7mPOYLEETRZL_6H_xm2JigdCh05cMDoMn_ZDK7FSP1AzmvGBdZMM5AT0S2slAfgPueBM4uIbLluJBYf5l4mt1kciIfHGlUIY9xPsYqW_RtgpN7jpHktStGjfQe7c/s200/TheChocolate+Factory.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Decadent individual chocolates</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizDgzMDKPgoulgauA2LZMr4YUokUOjuEmyMpuCadfHmdvbjwxGamgELqsjEy9LpJWMHelw_3zCLmd2_NHQZRV55r9aq0YI54QPz_T1cJ502vEq7He04cO8BgxYUwXAdsglvhJkG0C7JA0/s1600/Chocolate+Aprons.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizDgzMDKPgoulgauA2LZMr4YUokUOjuEmyMpuCadfHmdvbjwxGamgELqsjEy9LpJWMHelw_3zCLmd2_NHQZRV55r9aq0YI54QPz_T1cJ502vEq7He04cO8BgxYUwXAdsglvhJkG0C7JA0/s320/Chocolate+Aprons.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Another Apron for Nonna!</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUe1o7Ub8a8KC_fs0PDii7ymHMS1uVHak45UJllnJYJIBaqBHNd6v0xz-cvuWPyFb3k7XaqQe6OYyfHgKqscuZ4MeJWT_CSR98ALWB5HoIo0NDKzrTO2VsflMNOFz-Pze1XAMSDlFDWs8/s1600/Vineyard.JPG" imageanchor="1" style="clear: left; float: left; font-weight: normal; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUe1o7Ub8a8KC_fs0PDii7ymHMS1uVHak45UJllnJYJIBaqBHNd6v0xz-cvuWPyFb3k7XaqQe6OYyfHgKqscuZ4MeJWT_CSR98ALWB5HoIo0NDKzrTO2VsflMNOFz-Pze1XAMSDlFDWs8/s320/Vineyard.JPG" width="320" /></a><span style="font-size: small;">Onto <a href="http://www.yeringfarmwines.com/" target="_blank">Yering Farm</a> another vineyard the girls love! Another vino, an Apple cider for me & kick back to soak up the gorgeous blue skies, distant mountain & vineyards. A bottle or two of Cabernet Sauvignon 2012 or a 6 pack of apple cider.</span></div>
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The Piece De Resisitance (piece ei: means resistance) when 2 parties come together!<br />
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The musical 'Ladies in Black' & meze dining in the arcade 'Ca De Vin' off Collins Street.<br />
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<span style="font-size: large;"><b>4 days in Melbourne and I didn't get to visit Captain Cooks' Cottage. Next time.....</b></span><br />
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<span style="font-size: large;"><b>Ladies in Black was so 1950's, a time I remember.....</b></span></div>
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<span style="font-size: large;"><b>It probably influenced me as a housewife, mother & cooking up a storm in the kitchen. Fortunately, living in the '70's, liberated us housewives. I loved the performances & songs in the show, occasionally, a few gasps from the crowd at the very innappropriate phrases from a very prejudice era. </b></span></div>
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<span style="font-size: x-large; font-weight: bold;"><span style="font-family: "georgia" , "times new roman" , serif;">Home Sweet Home</span></span></div>
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<tr><td class="tr-caption" style="text-align: center;">Rustic Charm</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Ready for the Kitchen</td></tr>
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A few more RUSTIC photos & another apron.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir6ICsMd4QTEyguSxotyZo8hyphenhyphenCVFOPqDE-4P0Q87l-qpNAA0p15xHf3oNx1tTebP-XfvCUSqOeDGMnpBD-zBYmmQzmhGRcfycsq5mztc9BIYJQYd0a2fmjSyVfLCqi63ZuqAobm1dyFyo/s1600/Cakes+%2526+Tarts+at+Hopetoun+Melbourne.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir6ICsMd4QTEyguSxotyZo8hyphenhyphenCVFOPqDE-4P0Q87l-qpNAA0p15xHf3oNx1tTebP-XfvCUSqOeDGMnpBD-zBYmmQzmhGRcfycsq5mztc9BIYJQYd0a2fmjSyVfLCqi63ZuqAobm1dyFyo/s320/Cakes+%2526+Tarts+at+Hopetoun+Melbourne.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">High Tea at Hopetoun.</td></tr>
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Another decadent destination is a High Tea at Hopetoun in the Block Arcade, booking are usually essential. </div>
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Nonnas Apronhttp://www.blogger.com/profile/10573833816707956526noreply@blogger.com0tag:blogger.com,1999:blog-6879254708437236169.post-40329584099332236122017-02-15T16:53:00.001-08:002017-03-05T21:40:12.174-08:00Bone Broth a Cooks Best Friend!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0jCHlCjaJkWQbnsUSSEkMO2JfaNfMAtuBAWrJdscNlaY0HTN083ccK413kPU19ZbJLgzjyzZE94g2x3hWny9VeUtOIcSVPmi0xQcDe47S32LdVnlJhRwskm5yDSPt0UDGA9gjLTH-RDk/s1600/IMG_1852.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0jCHlCjaJkWQbnsUSSEkMO2JfaNfMAtuBAWrJdscNlaY0HTN083ccK413kPU19ZbJLgzjyzZE94g2x3hWny9VeUtOIcSVPmi0xQcDe47S32LdVnlJhRwskm5yDSPt0UDGA9gjLTH-RDk/s640/IMG_1852.JPG" width="640" /></a></div>
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<a href="http://www.courtneysqualitymeat.com.au/" target="_blank">Bone Broth</a> a Cooks Best Friend!
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Touted as a Healthy Tonic, a Super Food, full of nutrients, high in vital minerals like calcium, magnesium, phosphorous and potassium. Slow cooking draws out the collagen, marrow, including amino acids, minerals, glycine and gelatin. Bone Broth helps heal the gut & reduce inflammation. </h3>
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Imagine our Grandmothers saying,</h2>
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"I told You So!" </h2>
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Our grandmothers used soups & bone broths when anyone was ill! Remember, chicken soup, a cup of broth, they said it was good for you, though I'm not sure if they understood the nutrients/science behind broth. </h4>
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For myself I remember the times when fast food was an occasional fish and chips, or a tram trip to the city or Fortitude Valley, where we may have had a treat or a milkshake at a café. </div>
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Milk was full cream, meat had fat on it, sugar was something we added to our cereal in the morning. We did have lollies as a treat, homemade biscuits or cake and ice-cream occasionally, but not sugar added muesli bars and snacks. Fruit was a daily treat. Bread was mainly for school lunches or lunch in general, even then it was 1 round, as living in a large family, our daily bread delivery was 1 loaf of sliced bread. Food wasn't available in between mealtimes and I don't remember being hungry, if we were we had to wait for dinner. This was normal family life in the '60's. Roast meals and vegetables for Sunday lunch. Meat, mashed potato and vegetables. (either peas or beans in our case) Cereal for us was Wheatbix, corn flakes, and in winter dad made us semolina porridge. I loved it, it would gel & the milk wouldn't soak into it with some sugar sprinkled on top.</div>
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The first time I had cooked rolled oats was when we stayed at the Sandgate Home for a short stint when mum was in hospital. It wasn't too bad there, a bit scary because everything was so large and tall. The nuns were okay, washing our hair over very high kitchen sinks, we had to stand on a chair. I loved Sister Kenny, who was always nice to me. I hated the line up to have a bath in the tub. Any way I hated the porridge. I never got up like Oliver in Oliver Twist and asked for "More, Sir"! even though they were females (smiley face here). </div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqVDMori6AfQdWFhEQyjc6T65hPLOboEMGFMGuxha3Cq3kMGh5n3p_G8B4hyphenhypheneNyiusZy1YZDnb0d9pzkNXjXOGDOXhusw1IwJYPAUSSi-UqcoTV6fpAyq0yAsoazS7PFWm2w9jcT7KYIo/s1600/IMG_8482.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqVDMori6AfQdWFhEQyjc6T65hPLOboEMGFMGuxha3Cq3kMGh5n3p_G8B4hyphenhypheneNyiusZy1YZDnb0d9pzkNXjXOGDOXhusw1IwJYPAUSSi-UqcoTV6fpAyq0yAsoazS7PFWm2w9jcT7KYIo/s200/IMG_8482.JPG" width="150" /></a><br />
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<b>Amino acids</b> <b>Praline, tightens & builds cell structure, strengthening them. The other benefits besides a strong collagen structure to heal leaky gut syndrome are reducing cellulite & improving the strength of skin & vein walls. Glycine supports detoxing & helps our body to synthesize collagen, aiding in wound healing & supports the release of growth hormones.</b><br />
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<b>1. I've used the Marrow bone, & placed it in a baking dish, added 2 tablespoons of apple cider vinegar. </b><br />
<b>2. I added Vegetables, kale, carrots, celery, leeks, any veggies that are in season or the fridge and Celtic Salt. </b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHderRFr7by02H9dzFa7j_3hkqQXGv082USIYuJo-cNHTBn-VH9e4Wz54hqVRDcniV7l6-WoFFq-yOQdzw5Ub-mg2_INx6VdqDuZLKNq3XVSmNUCQuFshxgsg9wz0LgOqrWo1xjrFSkOc/s1600/IMG_8488.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHderRFr7by02H9dzFa7j_3hkqQXGv082USIYuJo-cNHTBn-VH9e4Wz54hqVRDcniV7l6-WoFFq-yOQdzw5Ub-mg2_INx6VdqDuZLKNq3XVSmNUCQuFshxgsg9wz0LgOqrWo1xjrFSkOc/s320/IMG_8488.JPG" style="cursor: move;" width="320" /></a><br />
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<b>3. Covering the bones with water, then cover the dish to retain moisture.</b><b> I put it in the oven at 160c & brought the water to a simmer.</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtu-y7e4-qQ-x9tYJYHMHhP8Yhjsta_JnBOzd13wXU8W31_dKuW4prpxkuroJVOG_y2kZdVgtxumfUnWYZmxHcb1SSWitOmfuuBjkcBt0gfTO2lT3MifajH1xfQJV6yIg5X9jLjSReTCw/s1600/IMG_8491.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHderRFr7by02H9dzFa7j_3hkqQXGv082USIYuJo-cNHTBn-VH9e4Wz54hqVRDcniV7l6-WoFFq-yOQdzw5Ub-mg2_INx6VdqDuZLKNq3XVSmNUCQuFshxgsg9wz0LgOqrWo1xjrFSkOc/s1600/IMG_8488.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtu-y7e4-qQ-x9tYJYHMHhP8Yhjsta_JnBOzd13wXU8W31_dKuW4prpxkuroJVOG_y2kZdVgtxumfUnWYZmxHcb1SSWitOmfuuBjkcBt0gfTO2lT3MifajH1xfQJV6yIg5X9jLjSReTCw/s200/IMG_8491.JPG" width="200" /><br />
<b>4. Turning the oven down to 140c I cooked the broth for approx. 9 hours. The longer you simmer the bones the more nutrients you'll leach from the bones. </b><br />
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<img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib8TbXkfs36vGoEWMJXVmCMFXCkEAPwqm_covUNDF1QwPs1htePAS1eXOq-qZ1tPTNMWbGvWICSOIJv3Awr9jA3iazv-48F0w3WxEYTNcomZP3yoJgNpT3PT64zcc1lWiGDKouJHQW4Jk/s200/IMG_8501.JPG" width="200" /><b> 5. Remove bones and vegetables. I was going to use the vegetables , but after cooking for that long they were inedible, so the chooks had a feed.</b><br />
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<b>6. Strain the broth and store it in small jars or freeze in ice cube trays. Bone broth is very rich, so if you are drinking it as a tonic, 1 cube is more than enough. To make a jus or gravy, you could use several cubes.</b><br />
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<b>I have cooked the bones in a slow cooker or what we called a crockpot in the good old days. That works well and I even plug it in outside to keep the kitchen smelling fresh. Cover the bones with water, BUT the slow cooking doesn't need much water so it will steam and leak over the side. to counteract this mess, I'd cook a smaller amount of bones. I guess you'd have to work out which is the most economical method.</b> <br />
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A little more reminiscing, the first time I got paid for my Saturday morning job at Woolworths at Moorooka, I bought fish and chips for my family on the way home from work. (the shops shut at 12 on Saturdays back in the day). The next time I bought grapes to take home and share, so most of the time it was to treat my family. Shopping for clothes wasn't a big priority, but best of all I had some money to buy 20cents of lollies on the way to school and some tuckshop, something we rarely had. </div>
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<b>Fast food, manufactured in laboratories and factories, propaganda on manufactured products like margarine, telling us margarine is better/healthier than butter, has changed the way we eat today. But there are many people making a huge effort to source healthy produce, prepare and cook it for the family. </b></div>
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<b>As with everything in life, it is possible with PLANNING. </b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMac73B81kSLDHxQ84VROseQ3xfT1rOYElXYX5K9ftFlCU4SUriLi8fenqwhZtF95qbMD2anEf-Q8ZMpAhVEdRNjnG_PirBBg3XFxTsIZp1Tk2tja03WGOT-dP8L35iGSuEIzTK0kuYig/s1600/IMG_0312.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a>I hope you enjoyed my journey into the past.</h3>
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With careful planning, everyone can afford to eat healthy and if you don't think so, think about the next time you buy a coffee and cake or ice-creams or can of soft drink, magazines and I won't mention alcohol etc. (another big smiley face here)</div>
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Check out our amazing butcher shop in Graceville, Brisbane, Qld</div>
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<a href="http://www.courtneysqualitymeat.com.au/">www.courtneysqualitymeat.com.au</a></div>
Nonnas Apronhttp://www.blogger.com/profile/10573833816707956526noreply@blogger.com0tag:blogger.com,1999:blog-6879254708437236169.post-90233271216827458072016-08-28T17:12:00.002-07:002017-02-24T04:55:13.741-08:00Superfood for Dogs!<h2 style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyif6YaUxgmYs1wi_Kq2CnDf2bvGEnHykfmkMyVrRpIHaB3_ND8JzVyMMBWL7ULPrw4daaXm7qkvkDxLAgWFsGpy8FI0Wb1fUP_PS8UEhqjnSosqA1TrlL9PX-ZQjjkKrTwX9_57YkAfY/s1600/IMG_6766.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyif6YaUxgmYs1wi_Kq2CnDf2bvGEnHykfmkMyVrRpIHaB3_ND8JzVyMMBWL7ULPrw4daaXm7qkvkDxLAgWFsGpy8FI0Wb1fUP_PS8UEhqjnSosqA1TrlL9PX-ZQjjkKrTwX9_57YkAfY/s320/IMG_6766.JPG" width="320" /></a>Superfood For Dogs!</h2>
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Do you know what to feed your best friend?</h3>
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When did dogs become Vegetarians?</h3>
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Customers often ask us, "How much should I feed my Dog?"</div>
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75% of people don't know the quantity of food to feed their pet. </div>
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I've compiled a list of Superfoods for a Healthy Dog.</h3>
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It's not hard to spot a healthy dog!</h3>
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Have a look in their mouth & smell their breath. </h3>
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<strong>Superfood 1.</strong> <strong>Bones.</strong> It's not hard to pick a dog that eats bones. Besides looking & acting healthy, look in their mouths & smell their breath. </div>
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Bones are a living tissue, full of nutrients, minerals such as, potassium, phosphorus, magnesium, enzymes & amino acids. </div>
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Bone marrow is full of essential fatty acids , fat soluble vitamins & iron. Most people know that your dog chewing on their bone is fantastic care for teeth & gums. Bones also provide fibre & a healthy digestive system & bulk out the diet. </div>
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<strong>Superfood 2. Offal. </strong>Dense in essential nutrients, offal can be fed to your dog in smaller amounts. Offal has a concentrated source of Vitamin A, D , E & K, minerals, manganese , selenium & iron. Offal also contains all the vitamin B group, B2, B3, B5, B12, biotin, folacin acid (vit 9), (folic acid is a synthetic form in pills), choline, inositol, B1 &Vitamin C. Offal is a good source of essential fatty acids, both Omega 3 & Omega 6.</div>
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<strong>Liver </strong>besides being served fresh, can be dried in the oven & used as a treat or dry food. <strong>Heart contains </strong><strong>Taurine which is good for the Heart! Tripe contains probiotics, </strong>also good for your poochs' digestion.<strong> Kidneys</strong> are a source of Zinc. </div>
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Hmmm, sounds like Superfood Humans should eat!</h3>
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<strong>Superfood 3. Red Meat. </strong>Add some red meat & fat to the bone & you will add extra potassium to the diet, which is essential for a healthy heart. Beef , Pork & Chicken are all good sources of fresh meat. </div>
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A customer mentioned cooking raw meat for the first 12 months of a pups life, to prevent salmonella poisoning. My first response was surprise as I always think of <b><a href="http://www.courtneysqualitymeat.com.au/" target="_blank">Courtney's meat as Fresh</a></b>, so don't consider Salmonella. Feeding your pet a main meal once a day, will ensure them devouring all of their meal, then it won't become tainted.</div>
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<strong>Fat</strong> won't store as fat if you don't overload you pet with dry carb dog food, which can be full of fillers. Fat aids a shiny healthy coat & essential fats for healthy joints. Fat is Energy.</div>
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<strong>Superfood 4. Chicken. Bone Broths</strong> are a good source of nutrients when your animal has a skin condition or not well. I have a recipe on bone broth which can be adapted to chicken broth. Deb a customer was telling me how her dog had a skin allergy & didn't want to give her pooch steroids. Cooking up a chicken broth as a meal for Archie cured his skin rash. Archie couldn't eat vegetables as his allergy was to the sugar in vegetables. Raw chicken necks & wings are popular with small dogs, giving them bones for healthy teeth & gums, & are once again rich in nutrients. </div>
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<strong>Superfood 5. Eggs.</strong> As a Whole Food eggs are a perfect protein source & the yolks are a good food for a dog with skin conditions. </div>
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Vegetables can be added to the diet for bulk, added nutrients & balance of the wild. My son told me that wolves in the wild, devour the part of the beast they kill first, depending on the nutrients they need. It won't always be the organs or it might be different organs each time. </div>
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Testimony to a Healthy Dog.</h3>
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My son was visiting with his dog Amika. Our dogs didn't socialise very well with visiting dogs, so Jordan locked Amika on the verandah. Amika heard Jordans' voice & jumped off the 1 story height verandah onto the concrete path below. Responding to the dogs yelp & expecting the worst outcome, we took Amika to the vet. Upon examination, Amika only sustained an Impacted Paw. </div>
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The wonderful outcome was also followed by the empathy our dogs showed to Amika while she was being restrained. Mia our kelpie cross approached Amika cautiously, started stroking & licking Amikas' nose. Mia walked passed Amika letting her smell her, lowering herself to show she wasn't a threat. After Amikas' recovery our dogs played as best friends. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXZQ6xkMjBt3RIa5Olp60ULvSbkxl5JRHW-6fl3FFKhDWkOFnZ7hLBM-h7k-w-LzUG6bKTAqr9qU27gwnnE2kjyM0THkG6y4Obq5x1S-5UGjhB_-mxjiRCI7rnaW__L2SzPVnP60Cbd8U/s1600/IMG_9439.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><b><br /></b></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXZQ6xkMjBt3RIa5Olp60ULvSbkxl5JRHW-6fl3FFKhDWkOFnZ7hLBM-h7k-w-LzUG6bKTAqr9qU27gwnnE2kjyM0THkG6y4Obq5x1S-5UGjhB_-mxjiRCI7rnaW__L2SzPVnP60Cbd8U/s1600/IMG_9439.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="background-color: white; color: black;"><b>Courtneys' buy fresh body beef, lamb, pork, chicken & other products to provide the freshest meat available. We also source local produce from farms & show quality meat. </b></span></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXZQ6xkMjBt3RIa5Olp60ULvSbkxl5JRHW-6fl3FFKhDWkOFnZ7hLBM-h7k-w-LzUG6bKTAqr9qU27gwnnE2kjyM0THkG6y4Obq5x1S-5UGjhB_-mxjiRCI7rnaW__L2SzPVnP60Cbd8U/s1600/IMG_9439.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="background-color: white; color: black;"><b><br /></b></span></a><span style="background-color: white; clear: left; color: black; float: left; margin-bottom: 1em; margin-right: 1em;"><b><a href="http://www.courtneysqualitymeat.com.au/" target="_blank">www.courtneysqualitymeat.com.au</a></b></span></div>
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<span style="background-color: white; color: black;"><a href="http://www.courtneysqualitymeat.com.au/" target="_blank"></a></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXZQ6xkMjBt3RIa5Olp60ULvSbkxl5JRHW-6fl3FFKhDWkOFnZ7hLBM-h7k-w-LzUG6bKTAqr9qU27gwnnE2kjyM0THkG6y4Obq5x1S-5UGjhB_-mxjiRCI7rnaW__L2SzPVnP60Cbd8U/s1600/IMG_9439.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a></div>
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<b>is preservative free.</b></div>
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Nonnas Apronhttp://www.blogger.com/profile/10573833816707956526noreply@blogger.com1tag:blogger.com,1999:blog-6879254708437236169.post-82697493515194679552015-05-02T04:06:00.000-07:002017-02-24T04:57:21.601-08:00Groundhog Day in the Kitchen.<h2>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAHqCcCU4INI8atByHZZAVyya2huidP_l6MPK4e4fGNplGrMzNzpBz_NObSDVjNUQR2Zd3gZF86tFbGnkmvkDKEkHe9nxINxiQTYnBH54UktqfAeOKt96T0AGXFzsS4g4f0y9lNhHLXss/s1600/IMG_1277.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><span style="font-size: x-large;"><br />Groundhog Day in the Kitchen. </span></h2>
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Do you remember the movie, 'Groundhog Day'? The movie, where every morning was a replay of the day before, until he got it right or got The Girl!</h2>
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Don't you feel the same way about 'The Kitchen at the End of The Day'? If the dishes are left (even if you have a dishwasher) until the morning, then you need to clean the kitchen, to face the day. Another busy day until the evening meal, when again you're too tired to do the dishes! So you wake up to it again the next morning & the next & the next!</div>
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It's easy to say I've got the answer, it's much harder trying to keep up in our crazy, busy lives & that means everyone! Working & stay at home mums & dads.</div>
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I had my stint as a stay at home mum with 2 very demanding babies, maybe I was the problem, but I can reassure you, it's sometimes easier going to work outside the home. But I love my kitchen & cooking up a Storm.<br />
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"Cooking is about releasing the flavours and aromas in herbs & spices, combining textures & tantalising the tastebuds, Eating with your Senses!" Cooking is also about satisfying everyone's different tastes in the family or when entertaining.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP17Dqjx_mn_RQjFDH9nQDkmgjSNdLUt6PVgtguu_KclOjSwPJ3xt-F1RGBdf9_DrP-YNkLVLICvOj1DjkTVqceyCb9M1rg6gnEicS1iFldD9Q9mvTX8FjTE1nJU8sazm2jEKkt9vBK-8/s1600/IMG_0050.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHigP2d_D2lmx5s7A2_ZCxvV0Ej4KBhlWS2VYNLcM7cQ6lHACYKr7cloSST2BCTOV24blvQKaMH4tjxIzYG7pSHBv6lBxDyf18Ng0yv3IvjBl6zcWPVkjfWZhXwKm8iH5FI8F6_rF4g7I/s1600/IMG_1029.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHigP2d_D2lmx5s7A2_ZCxvV0Ej4KBhlWS2VYNLcM7cQ6lHACYKr7cloSST2BCTOV24blvQKaMH4tjxIzYG7pSHBv6lBxDyf18Ng0yv3IvjBl6zcWPVkjfWZhXwKm8iH5FI8F6_rF4g7I/s200/IMG_1029.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP17Dqjx_mn_RQjFDH9nQDkmgjSNdLUt6PVgtguu_KclOjSwPJ3xt-F1RGBdf9_DrP-YNkLVLICvOj1DjkTVqceyCb9M1rg6gnEicS1iFldD9Q9mvTX8FjTE1nJU8sazm2jEKkt9vBK-8/s1600/IMG_0050.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP17Dqjx_mn_RQjFDH9nQDkmgjSNdLUt6PVgtguu_KclOjSwPJ3xt-F1RGBdf9_DrP-YNkLVLICvOj1DjkTVqceyCb9M1rg6gnEicS1iFldD9Q9mvTX8FjTE1nJU8sazm2jEKkt9vBK-8/s200/IMG_0050.JPG" width="200" /></a></div>
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Personally, meat is the easy part of a meal! Whether you like <a href="http://www.courtneysqualitymeat.com.au/" target="_blank">pork, beef, lamb,</a> goat, fish, tofu,most quality cuts only take 10 mins to Fry, BBQ or Sear. <br />
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Its what you serve it up with that becomes the challenge, but it's the herbs & spices that create a culinary degustation & take you on a journey to other lands & cultures. Whether you blend ginger, lemongrass, chilli, garlic, coriander for a Thai Curry, garlic, ginger, garam masala (a combo of black cardamom, cinnamon, cumin, coriander seeds, cloves, black pepper and bay leaves) for an Indian Curry or garlic, rosemary, basil, to concoct an Italian Meal, the recipe is in the flavour of the spices & herbs.<br />
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Rice, Pasta, Couscous, Beans, Breads, Stir-fry, Steamed, Salads, Coconut Milk, Jus, Gravy, Grills, Slow-cooked, Braised, Slicing your choice of meat & layering in slices on a salad. Every night Dinner in your kitchen will be a Cordon Bleu Meal!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg4E2qsyXoe88EWX0jgFwQHVqest4AE3DU_RDldUmcWOtBoSdTkuB5HuRwW6nBLemIy-C9bhWjGQoB8hxk08pbiRt4eXznVowIJChnXgC_-3aP6Fv8X7QkL7ej3ersX2AVDOz1O99fNXY/s1600/IMG_1766.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg4E2qsyXoe88EWX0jgFwQHVqest4AE3DU_RDldUmcWOtBoSdTkuB5HuRwW6nBLemIy-C9bhWjGQoB8hxk08pbiRt4eXznVowIJChnXgC_-3aP6Fv8X7QkL7ej3ersX2AVDOz1O99fNXY/s200/IMG_1766.JPG" style="cursor: move;" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo90ocd6_bsPU4eKo4kNBXhcKs1xmMLepf50yeNwnDFOZERsPC2wsnD0LJkmgtbTB04VRQGwS3VKnSsxDPEbQFbMZMi_wi1FdPUNN1BaVHsc09PleK0qO_9bPEXHep2R9KIARaVnCs8T8/s1600/IMG_1471.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo90ocd6_bsPU4eKo4kNBXhcKs1xmMLepf50yeNwnDFOZERsPC2wsnD0LJkmgtbTB04VRQGwS3VKnSsxDPEbQFbMZMi_wi1FdPUNN1BaVHsc09PleK0qO_9bPEXHep2R9KIARaVnCs8T8/s200/IMG_1471.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Croc & Prawn Stir Fry on BBQ </td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg4E2qsyXoe88EWX0jgFwQHVqest4AE3DU_RDldUmcWOtBoSdTkuB5HuRwW6nBLemIy-C9bhWjGQoB8hxk08pbiRt4eXznVowIJChnXgC_-3aP6Fv8X7QkL7ej3ersX2AVDOz1O99fNXY/s1600/IMG_1766.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a>My foray in 2014 into the <a href="http://www.greataustralianbbq.com.au/competition/" target="_blank">Great Australian BBQ Competition</a> was a new experience, I really enjoyed. Cooking Classes with Dominique Rizzo, Ada Daher, May Isaac is just the beginning of my new journey into experimenting with herbs & spices. Kneading flour & water to produce many different breads of cultures, like Paan, Puris, Chapattis, Pizza dough, Pasta for that matter, is a sensual feeling & a great exercise using your biceps!</div>
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The past gave me some basic, but popular recipes I've used for all our entertaining, My dad's cooking, my husbands Nonna, who taught me how to make pasta & some basic rice & pasta dishes, but my Love of Cooking motivates me to experiment, throwing together a combination of ingredients at hand to present a healthy, nutritious & tasty meal.<br />
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<span style="font-size: large;">Nonna's Tip of the Day.</span></div>
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Prepare all ingredients</div>
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Use a few pots & pans as possible</div>
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Teach everyone in the house how to rinse their plates & put them in the dishwasher (the way you like it stacked)</div>
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If all the above fail, go on strike.</div>
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<tr><td class="tr-caption" style="text-align: center;">Go on Strike!</td></tr>
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What are your favourite combinations of herbs & spices& favourite fragrant herbs?</div>
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Check out our amazing Butcher shop in Graceville 'Courtneys Quality Meat'</div>
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<span style="font-family: "noteworthy";"><span style="font-size: 18px;"><a href="http://www.courtneysqualitymeat.com.au/">www.courtneysqualitymeat.com.au</a></span></span></div>
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Nonnas Apronhttp://www.blogger.com/profile/10573833816707956526noreply@blogger.com0tag:blogger.com,1999:blog-6879254708437236169.post-52871080688872563052015-03-24T21:46:00.002-07:002017-02-24T04:59:28.135-08:00Tropical North Qld inspired Pasta!<span style="font-size: x-large;">Tropical North Queensland</span><br />
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<span style="font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLjxV_YQ2ifCMsY3GyvexYCF3zB9N178wArsGpqJneudLjY47DU71kCw3zrCXI4zeqk7Ji3o6L4HzRHrnD56f321zr1k7xWwb62OyHxRHSkZUo_Xb6jYAN1ZwBs6Sj6qvO7vPNAIkk108/s1600/IMG_4052.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLjxV_YQ2ifCMsY3GyvexYCF3zB9N178wArsGpqJneudLjY47DU71kCw3zrCXI4zeqk7Ji3o6L4HzRHrnD56f321zr1k7xWwb62OyHxRHSkZUo_Xb6jYAN1ZwBs6Sj6qvO7vPNAIkk108/s1600/IMG_4052.JPG" width="320" /></a></span></div>
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<span style="font-size: large;">inspired our Pasta/Masta Class!</span><br />
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As a 14 year old visiting Cairns & staying at the Y.M.C.A, travelling with my sisters, 2 yr old brother, mum & dad by Sunlander, tripping around all the beautiful beaches & Tablelands, I vowed I would live in North Qld. </div>
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That wasn't my plan when I met Stephen, but it culminated in my living in the North Queensland town of Ayr, for 12 years. We worked & raised our first 2 children outside of town until we moved to Brisbane 25 yrs ago. We often drove north to visit cairns or the tablelands or south to the Whitsundays. Last year, my daughter & I stayed at Palm Bay on Long Island. PARADISE!!!<br />
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While living in Ayr I learnt a few recipes from Stephens' Nonna & Zia. The pasta making was a new experience, using anything we could hang the spaghetti over (rods 'tween 2 chairs etc) to dry.<br />
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It takes a little mastering & is best to have an extra set of hands. Today, I have 3 extra sets of hands & it was all about <b>Teamwork.</b><br />
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<tr><td class="tr-caption" style="font-size: 12.8000001907349px; text-align: center;">Jaimi, Nonna, Lily & camera shy Callum!</td></tr>
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<tr><td class="tr-caption" style="font-size: 12.8000001907349px; text-align: center;">Eggs & Flour </td></tr>
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<tr><td style="text-align: center;"><span style="text-align: left;">We had fun & enjoyed eating our work. Homemade Pasta has a very light texture. It's delicious with a dob of butter, sprinkle of salt, pepper & parmesan cheese</span></td></tr>
<tr><td class="tr-caption" style="font-size: 12.8000001907349px; text-align: center;"><span style="font-size: small; text-align: left;">Our first attempt at the dough was a disaster.<br />The dough was too wet!</span><br />
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<b>INGREDIENTS: </b></div>
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<b>8 FRESH EGGS</b></div>
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<b>800 gr PLAIN FLOUR </b></div>
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<b>Some chefs' use Semolina & double zero flour, but Nonna used ordinary plain flour when she showed me. The measurements Nonna showed me was a small bag of plain flour & 10 fresh eggs the hens laid in the back yard.</b></div>
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<b>METHOD:</b></div>
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We used baking paper on the bench, for easier cleaning. Each child took a turn <b>cracking the eggs into the flour</b>. We <b>stirred in the eggs</b> & as it started to mix they all helped mix the dough. They put their <b>hands into the flour</b>, so the<b> wet mixture wouldn't stick to their hands</b>. If the<b> mixture is too sticky, add a little flour </b>at a time until you can kneed the dough. Eggs may vary in size, so the mixture can be inconsistent, that's when you add the extra flour, if it's wet.</div>
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<b>Knead the dough until it feels silky & smooth. The longer you knead the dough the more aldente the pasta will be when you cook it.</b></div>
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<b>I prefer it lighter, so I don't over-mix the dough.</b></div>
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We rolled the dough into a log shape & wrapped it in Plastic until we were ready to roll it. Give it 30 mins or longer.<br />
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The cutting & rolling out the pasta needs teamwork. Jaimi cut the dough & fed it through the rollers, Callum turned the handle, which needs precision, not rushing it. Lily caught the pasta as it came out of the rollers.<br />
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Each time we passed the sheet through the rollers we decreased the gap to make it the thickness we wanted to cook.<br />
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Then when we had the thickness, we ran it through the cutters on the machine. Once again, it has various cutters to produce the spaghetti shape you desire.<br />
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<span style="text-align: start;">Now the grand-kids had a rest break, </span></div>
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<span style="text-align: start;">as it was exhausting work, kneading, behaving, listening.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4gFjAN3fzDw8uL8XUZx6NV_XyPQPGj_KQ4l75k84aTWcoASceaJVZTiRdDO08ly_EttcvQ2R8K7kvwBwh943-jyIZ5b4ywONcCFxsVS8RKMZ3DPFSDvxMBgLVhDDRVZl_G8ICuiP-V0A/s1600/IMG_4916.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4gFjAN3fzDw8uL8XUZx6NV_XyPQPGj_KQ4l75k84aTWcoASceaJVZTiRdDO08ly_EttcvQ2R8K7kvwBwh943-jyIZ5b4ywONcCFxsVS8RKMZ3DPFSDvxMBgLVhDDRVZl_G8ICuiP-V0A/s1600/IMG_4916.JPG" width="200" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTdaSs7fgbDZP53Fh9QFlAf03jTuaiLI1Wag7t134__ZN1_77nIwxH3qqEENGrwHV-sk3A-mI4o9ZFGTC3N3zCIifJM2WQL4iNOMhDhZj9kUfFS7ZeTvNa808j5K6zcR9bJemWSarb4TU/s1600/IMG_4923.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTdaSs7fgbDZP53Fh9QFlAf03jTuaiLI1Wag7t134__ZN1_77nIwxH3qqEENGrwHV-sk3A-mI4o9ZFGTC3N3zCIifJM2WQL4iNOMhDhZj9kUfFS7ZeTvNa808j5K6zcR9bJemWSarb4TU/s1600/IMG_4923.JPG" width="200" /></a><span style="text-align: start;">Cooking up the pasta in salted, boiling water. My simple recipe to don pasta, is frying up diced onion, garlic & rosemary in butter, tossing it through the pasta with freshly grated Romana or Parmesan cheese. The grandkids love my Beef Bolongnaise Sauce. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgchCk_4k-IYc6jK7iwaZHORbp9x-6xlmTBnJWGVfjkkJVE7H7nhkMyx1K2XqXBd7XgyK1-w98PMBGP2Eh_YiHMahjdD2YT09n8SUsluanjWOxMebzl_4hOYptlmeEsTc16uc6nR38DaKs/s1600/IMG_4382.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgchCk_4k-IYc6jK7iwaZHORbp9x-6xlmTBnJWGVfjkkJVE7H7nhkMyx1K2XqXBd7XgyK1-w98PMBGP2Eh_YiHMahjdD2YT09n8SUsluanjWOxMebzl_4hOYptlmeEsTc16uc6nR38DaKs/s1600/IMG_4382.JPG" width="149" /></a>Feeling Tropically Inspired, fresh Fruit Salad with seasonal fruit is next.</div>
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Making our own pasta is very simple way of getting back to our roots. An age when we had chooks & vegetable gardens in almost every back yard. Most of my travelling experiences have been in Australia, but seeing many travel to Oz, I guess we've got the advantage of enjoying our home land & all it has to offer. </div>
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<b>Please ask questions if my instructions aren't clear. I would love to hear and reply to any comments. Monika</b></div>
Nonnas Apronhttp://www.blogger.com/profile/10573833816707956526noreply@blogger.com1tag:blogger.com,1999:blog-6879254708437236169.post-74927131712951389752015-03-18T22:05:00.004-07:002017-02-24T05:00:41.091-08:00Tantalising Lebanese Cooking!<div style="text-align: center;">
<span style="font-size: x-large;"><b>Tantalising Tastebuds with Lebanese Cooking!</b></span></div>
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<span style="font-size: large;"><b>Another jaunt across town to Putia Restaurant at Banyo, a suburb I spent some time in as a kid, visiting my Oma & cousins. Putia is well worth the visit, very relaxing pretty location & the food is Delicious</b>. </span></div>
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Putias' Menu is based on very fresh, seasonal & local produce.<b>Chef Dominique Rizzos'</b> passion comes from her Italian Heritage,cooking Italian Cuisine but referring to her food as Mediterranean. It's an Organic Passion for Food & Dominique is a genuine, beautiful lady. </div>
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So an introduction to the equally lovely lady <b>Ada Daher! Ada describes herself as a home cook & like myself, loves cooking up a Storm for her Family. </b></div>
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<b>Again another culinary journey to a Mediterranean destination, Lebanon. After a browse through the established vegetable & fresh herb garden, I relaxed in the ambiance of the outdoor setting covered by a huge Poinciana Tree.</b></div>
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<b>Beginning with a refreshing drink of home-made Lemonade & fresh herbed Punch, we were introduced to the other guests, donned aprons up then introduced to the order of the night. Starting with </b><b>preparation, of ingredient of recipes that we would use later in the class. </b></div>
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<b>First preparing the dough for Honey Puffs, then the dough for the Spinach Pastries. Syrup for the Sweet Cheese & Honey Puffs.</b><br />
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<b>The preparation of the vegetables next, slicing eggplant & frying. Chopping florets of cauliflower to fry for another dish. We all shared in the prep. Back at our work bench, we washed spinach & parsley, then chopped it finely. Plenty of garlic & onions, some lemons freshly juiced, sultanas, pine nuts & Feta for the pastries. This mix could easily pass as a salad. </b></div>
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<b>The finished pastry reminded me of a similar one a friend made in smaller crescent shaped pastries filled with olives.</b></div>
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<b>Frying up sliced Eggplant & mince for Scheik el mihshi. </b></div>
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<b>Fried Cauliflower with Tahini Sauce & Prawns.</b></div>
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<b>Making Tahini was interesting, as the sesame paste gets thicker as you add the liquid. Knowing when to stop adding the liquid is the key. </b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzKMEEjvjgEM6oK76QGm83aiYo_XKo0G5zd6JhyphenhyphenRYDCkGqSgJC5Sfa9WYrF1W2f7KdH-Gu9dnOwStlx-pmQBmywxfeXzQeg0UP0OQXWmn_wR75BqneFh1G3p8_70SqVMxTXKw4EIkSFm0/s1600/IMG_1408.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzKMEEjvjgEM6oK76QGm83aiYo_XKo0G5zd6JhyphenhyphenRYDCkGqSgJC5Sfa9WYrF1W2f7KdH-Gu9dnOwStlx-pmQBmywxfeXzQeg0UP0OQXWmn_wR75BqneFh1G3p8_70SqVMxTXKw4EIkSFm0/s1600/IMG_1408.JPG" width="200" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuQc1JJZc_R84nprLVV4nz8rih-_pWElq3HoGmWXo_DLe6gJfloshqyroGrjglJRWqfYYW7Eyy0bN7RO8bKkdR-y-2p7gsbAJRaqcgRgsqMvzU42_0EJDV4rQNezj4z8aXOBUhKS_9lkI/s1600/IMG_1407.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuQc1JJZc_R84nprLVV4nz8rih-_pWElq3HoGmWXo_DLe6gJfloshqyroGrjglJRWqfYYW7Eyy0bN7RO8bKkdR-y-2p7gsbAJRaqcgRgsqMvzU42_0EJDV4rQNezj4z8aXOBUhKS_9lkI/s1600/IMG_1407.JPG" style="cursor: move;" width="200" /></a><b><i>The Mediterranean recipes often call for Honey & Sultanas in the savoury food. Greek friends of mine always have finger food, such as the crescent shaped olive filled pastries, egg& sultana savoury pastries, Taramousalata (greek caviar dip)! YUM, YUM, YUM...</i></b></div>
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<b>Halawat El jibni, Sweet Cheese, was a very interesting process & delicious. </b></div>
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<b>A first for me was eating Honey Puffs,</b></div>
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<b> scoops of gooey pastry dropped into hot oil,</b></div>
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<b> cooked then dropped into the sugar syrup prepared earlier. </b></div>
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<b>Apparently, a heavier texture compared to greek honey puffs </b></div>
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<b>& I thought similar to a doughnut pastry. </b></div>
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<b>But once again very enjoyable. </b></div>
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<b>Time to put together the Pasties with spinach & feta filling.</b></div>
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<b>Having prepared the dough earlier, rolling it in a log, covered & resting it, we sliced it into pieces then learned how to roll, the thickness kneaded (needed), we filled the pastry with the prepared spinach mix & a scoop of soft feta. The pastries were then baked for 10 mins in the oven.</b></div>
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<b>After layering up the Sheik el mihshi, eggplant, cooked lamb mince, tahini sauce, finely chopped tomatoes & parsley, then the Cauliflower with Tahini & Prawns, it was nearly time to taste the food.</b></div>
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<b>When we started, I thought, pastry, deep frying, sweets, aahh, BUT it was a very well balance meal & delicious. </b></div>
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Most of the flavour in the class was from garlic in the tahini sauce. I tasted the cooked mince & found it didn't have any seasonings in it & had wondered, why not use cumin or a spice<b>, BUT</b> the Tahini sauce added all the flavour it needed. <b>A beautiful balance of flavours.</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgihfPrbkX9rfTQWEoO90Ydn4tNyRYySKXcxMTGjegB2hDUKD8lFXTxm4OlB4NH-BWqRiyNmbzvJ1Hfx93sA6IrGKerGBqVAHmbtH4qSNI7e6DImGoHpFjECqNmg3NKSb-roYq4wStfGOU/s1600/IMG_1412.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgihfPrbkX9rfTQWEoO90Ydn4tNyRYySKXcxMTGjegB2hDUKD8lFXTxm4OlB4NH-BWqRiyNmbzvJ1Hfx93sA6IrGKerGBqVAHmbtH4qSNI7e6DImGoHpFjECqNmg3NKSb-roYq4wStfGOU/s1600/IMG_1412.JPG" width="200" /></a><b><span style="font-size: large;">Thank you <a href="http://www.facebook.com/PUTIApurefoodkitchen?fref=nf" target="_blank">Dominique</a> & Ada for a lovely night off. </span></b></div>
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Now a new meal, I cooked for a lunch with limited ingredients, that fell in with my Healthy Eating. </div>
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Eggplant, Haloumi Cheese, Spinach, Capsicum & a drizzle of lemon juice. A finger food, I picked up the section, curved the eggplant & bit into the layers. </div>
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<b>Prep: </b>Peeling the eggplant & sliced, fry it in butter, along with the capsicum & haloumi, layer & eat. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnRDNk0LvygdgkT3kucjAe24QqMO3_7DMv2MO0asW-BzqfRuLq_3ysrMuXREpJgcslo-bcZ0TrYC6b6YJuN6FZiCK9DMmiBPCqN8jpKqUt3OJLtQQur1Ws-_0znY1Khc24shyDRoNQ0Zg/s1600/IMG_1406.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnRDNk0LvygdgkT3kucjAe24QqMO3_7DMv2MO0asW-BzqfRuLq_3ysrMuXREpJgcslo-bcZ0TrYC6b6YJuN6FZiCK9DMmiBPCqN8jpKqUt3OJLtQQur1Ws-_0znY1Khc24shyDRoNQ0Zg/s1600/IMG_1406.JPG" width="320" /></a><b><span style="font-size: large;">Buon appettito!</span></b></div>
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Tantalising Tastebuds! on Indian Cooking...</h2>
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A day with the Charismatic May Isaac in Kenmore Hills, was again an enjoyable experience. It was a treat to myself, beginning with a drink, in a tropical setting by the pool & Oven Baked Vegetable Samosa's. </h3>
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After meeting the other guests, we were introduced into The Art of preparing Coffee & Tea in India.</div>
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As May demonstrates the procedure, she takes you on a journey into India, regaling memories of her childhood in India & her Venture outside into The Modern World.</div>
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May constantly transports you on a journey to India with the use of Herbs, Spices & food from different regions. After checking into the kitchen studio, a visit to the garden to pick seasonal herbs & spices. In a reasonably small area, there was a substantial array of plants. We were introduced to herb by crushing, tasting & smelling the foliage. After cutting stems, leaves, berries & fruit, May brought out a treat, a Palette Cleanser on a Beetle Leaf. It was the most delicious natural sweet treat I've tasted.<br />
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Returning to the kitchen a lesson on preparing perfect rice. There are hundreds of different rices, today's rice was Basmati.<br />
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" Spices & Herbs" peppers, cinnamon, star anise, brown cardamon, cloves, allspice berries, bayleaves, tulsie, lemon verbena, mint, paprika, borage (5 herb plant), vanilla orchid, mustard, ginger, tumeric, galangal, white tumeric, white wasabi, horseradish, apple mint, vietnamese mint, perpetual coriander, mushroom herb & more...</h3>
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Salt was the next introduction, Himalayan, Black Indian Salt, tasting the salts for the different flavours. The pungent taste of a black salt was the sulphur content & tasted of boiled egg. You can imagine how this salt would add flavour to bland food, especially if you were short of ingredients.<br />
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May continued on by making a refreshing Iced Tea<br />
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from our collection from the garden.<br />
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Prepared ingredients for a smooth cook-up makes life easier in the Kitchen. <b>Chicken Curry is the first recipe we cooked,</b> It's amazing the spices that go into this recipe. <b>May explains how cooking the ingredients releases the flavours & aromas to perfect the final result. </b><br />
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<b>Prawn Vindaloo was next on the menu, </b>this recipe originated from Goa & is Anglo-Indian. Easily adaptable with Pork or Chicken.<br />
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The group paired off into couples to prepare 4 <b>Baked</b> <b>Fish recipes, wrapped in paper, banana leaves & foil.</b><br />
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<b>Making Indian Breads took some energy in kneading. </b>First we made <b>Chapattis</b>, then <b>Puris. May </b>prepared a potato & mince dish to be eaten with <b>Puris. </b><br />
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<span style="font-size: large;"><b>So the tasting began! </b> When the bread was cooked on a hot flat skillet, it was time to serve up the dishes.<b> The Chicken was hot & spicy for me, but delicious! Couldn't fault the Prawns! After tasting the 4 Fish dishes, I preferred the Asian Style Fish in paper. The Puris enveloping the mince & potato was very morish, likening it to hollow potato scallop filled with mince. </b></span><br />
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<b>Puris Aloo Masala "Spiced Potatoes"</b><br />
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My photos that follow will show you the process of making Puris & Chapattis.<br />
The puris were kneaded, rolled, flattened with a rolling pin, then dipped into hot oil to fry.<b> Mine is the flat one on the left</b>, while the one on the right puffed up and separated when cooked.<br />
The Chapattis from the same mix, were larger fried on a hot flat skillet.<br />
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<span style="font-family: "georgia" , "times new roman" , serif;">The finger in the dough, shows when the dough has been kneaded enough. When it doesn't spring back, it's ready to roll. </span><br />
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<b>My first experiment with new found flavours, were Poached Pears.</b></div>
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<b>I cut my pears in half & cored them. Then added</b></div>
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<b>a good splash of Dolcetta & Syrah, a fruity, ripe raspberry flavoured wine. A cinnamon stick, a Star Anise & a dried bay leaf (as far I know it was a bay leaf, but it had a lemon scented aroma).</b></div>
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<b>I simmered & turned the pears twice, so they'd end up on their flat side, then reduced the Jus to a caramel, sticky gooey sauce. True to Low Carb High Fat, I served them up with Fresh Cream. </b></div>
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<b>After cooking most of my life with very basic flavour, I want to learn to experiment, but get to know the flavours of these different herbs & spices, know where they'll work well & gently enhance my cooking to excite the Palette! I love the smell of Star Anise, a lovely licorice smell.</b></div>
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<span style="font-size: small;"><a href="http://www.mayscookingclass.info/spice-racks/" target="_blank">May Isaac</a> started her business with pre-packing herbs & spices specific to different Indian recipes</span><span style="font-size: 12.8000001907349px;">. May hosts Indian Cooking Classes in the Kenmore Hills suburb of Leafy Western Brisba</span><span style="font-size: 12.8000001907349px;">ne.</span></div>
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Nonnas Apronhttp://www.blogger.com/profile/10573833816707956526noreply@blogger.com0tag:blogger.com,1999:blog-6879254708437236169.post-85954984575520065232015-02-15T12:03:00.000-08:002017-02-24T05:01:56.441-08:00Mango Chutney, not just a great cubby!<div class="separator" style="clear: both; text-align: center;">
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Mango Chutney More to a Mango Tree than just a Great Cubbie!<br />
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<span style="font-size: small;">Well as promised, my Mango Chutney recipe!</span></h2>
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<span style="font-size: small;">I pick our mangoes as the first ones start to ripen. This year it was a late season in The Burdekin/Townsville, so I assumed our mangos would be a little late in maturing.<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: small; text-align: right;">N</span><span style="text-align: right;">ormally the Mangoes in North Queensland are well & truely finished by early December. Mangoes were a flourishing business in Qld but once the mangoes from the Northern Territory flooded the market, it annialated the Qld market. </span></div>
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<span style="font-size: small;">Once the parrots start eating the mangoes, it's a sign to pick them. If I leave them to ripen on the tree, the fruit fly have a field day. so picked, washed in warm soapy water to remove any sap, drain, then process. </span></div>
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<span style="font-size: small;">I dry some in the dehydrator, peel & slice some into snap lock bags to freeze. Then I slice about 8 greens mango & 8 riper mangoes for my chutney. </span></div>
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<span style="font-size: small;">When I first made mango Chutney, I only used ripe mangoes as I thought it strange to use green fruit, but I since learnt that green mangoes are a common treat in different cultures. I can appreciate that now, so I venture into using green mangoes.The recipe I used, called for 1/2 green & ripe Mangoes.. </span></div>
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<span style="font-size: small;">I've been saving my jars, washing & drying them, then putting them through the dishwasher when I made the Chutney. I used to boil the lids & jars. </span></div>
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<span style="font-size: large;"><b>Ingredients: </b></span></div>
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<span style="font-size: large;"><b>8 green & 8 riper mangoes.</b></span></div>
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<span style="font-size: large;"><b>1 handful of salt</b></span></div>
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<span style="font-size: large;"><b>2 litres of black malt vinegar ( I used cornwalls)</b></span></div>
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<span style="font-size: large;"><b>1 kg of brown sugar</b></span></div>
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<span style="font-size: large;"><b>1 large knob of fresh ginger</b></span></div>
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<span style="font-size: large;"><b>1 whole clove of fresh garlic</b></span></div>
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<span style="font-size: large;"><b>250 gr of sultanas</b></span></div>
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<span style="font-size: large;"><b>1 kg of pitted dates</b></span></div>
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<span style="font-size: large;"><b>5 chillies </b></span><br />
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<span style="font-size: large;"><b> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4B6zJRpskSBgz7JEVRGZ_-fo5jnINKFpPRu2PDjxqqcOy4hGRpVhLrLBFG5hoDFeCLYtomYMJbDtyH_j_1kaGZZ-3GtfTlKXjJPERxIRsUMPiwXZB2anwNXZCJtNfk7z8AWOHO-5awuU/s1600/436.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4B6zJRpskSBgz7JEVRGZ_-fo5jnINKFpPRu2PDjxqqcOy4hGRpVhLrLBFG5hoDFeCLYtomYMJbDtyH_j_1kaGZZ-3GtfTlKXjJPERxIRsUMPiwXZB2anwNXZCJtNfk7z8AWOHO-5awuU/s1600/436.JPG" width="320" /></a> </b></span></div>
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<span style="font-size: large;"><b>Step 1. Peel & slice the mangoes into a saucepan. Sprinkle the salt over them, cover & refrigerate overnight. </b>(when I'm busy this gives me a chance to come back to the recipe later, but if I'm prepared, I'll start cooking after several hours)</span></div>
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<span style="font-size: large;"><b>Step 2. Chop Dates, garlic, chillies & grate ginger. I removed the seeds from the chillies, but next time I added the seeds of 2 chillies, it wasn't very hot. </b></span></div>
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<span style="font-size: large;"><b>Step 3. Rinse the mangoes lightly return to saucepan & add the malt vinegar & bring to the boil. </b></span><br />
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<span style="font-size: large;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWoV1i1jb5I7_umADrXUj3ywFEOXrC8Vh8Xftm4MEEFbuvui5T89iY2PkAihzDQ_IuFPcFqDd95Hdqr1j1JiX8tLeydQO0qWNDs_Vj8mh38E97CrP9UFtVP9-EgxQSf_QsUuE6lMGiLmo/s1600/433.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWoV1i1jb5I7_umADrXUj3ywFEOXrC8Vh8Xftm4MEEFbuvui5T89iY2PkAihzDQ_IuFPcFqDd95Hdqr1j1JiX8tLeydQO0qWNDs_Vj8mh38E97CrP9UFtVP9-EgxQSf_QsUuE6lMGiLmo/s1600/433.JPG" width="320" /></a></b></span></div>
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<span style="font-size: large;"><b>Step 4. Add chopped dates, garlic, ginger, chilli, sultanas.</b></span></div>
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<span style="font-size: large;"><b>Cover with the lid & simmer gently until tender. Stir regularly to make sure chutney doesn't stick to the bottom & burn. </b></span></div>
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<span style="font-size: large;"><b>Step 5. I simmer for about 1 hour & remove lid to allow cooking down the chutney </b>(to allow moisture to evaporate)</span></div>
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<span style="font-size: large;"><b>Finally adding sugar, stirring occasionally to avoid burning sugar. cooking time is about 2 hours depending on consistency of the chutney. </b></span></div>
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<span style="font-size: large;"><b>Step 6. Remove jars from the dishwasher while hot, so the steam will evaporate & jars dry. I spoon chutney into a jug to pour into the bottles. Then I place a piece of glad wrap over jar opening & seal with the lid.</b></span></div>
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<span style="font-size: large;"><b>As usual, I make changes depending on ingredients. I had some currant left from Christmas so I added them to the recipe. I cut back on the sugar, which made the chutney a little runnier, but didn't hurt the integrity of the flavour. A nice tart/sweet combination, rather than sweet. </b></span><br />
<span style="font-size: large;"><b>I'm off to do a jam making workshop at Putia in Banyo soon. So I'll learn the finer art of preserving & may find I'm doing it all wrong. For preserves to last, it's important to follow ingredients & measurements, but most of my recipes come from the kitchens of ladies of the Burdekin, who used recipes from their mums, not neccessarily written down. </b></span></div>
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Nonnas Apronhttp://www.blogger.com/profile/10573833816707956526noreply@blogger.com1tag:blogger.com,1999:blog-6879254708437236169.post-47251408538871584552014-11-11T09:36:00.002-08:002017-02-24T05:02:45.913-08:00Beggars' Ham.<h2>
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<span style="font-size: x-large;">Beggars' Ham?</span></h2>
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<span style="font-size: x-large;">In memory of Toby, David Harry Courtney, I'd like to call this <b>Toby's Beggars' Ham</b>. Now I'll have to make <b>Toby's</b> <b>Mango Chutney.</b></span></div>
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<span style="font-size: x-large;">I'm not really sure what this recipe is called, but after a conversation with Steve, about Beggars'Chicken<span style="font-weight: normal;">, (which is a fresh chicken wrapped in Bread Dough & baked), </span>Stephen <span style="font-weight: normal;">told me about his Dad, Toby cooking Leg Hams in the Bakery Ovens at Christmas. Some were wrapped in brown paper & other Leg Hams were wrapped in bread dough. </span></span></h3>
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<b><span style="font-size: x-large;">Before </span>I confuse you all, Toby, Steve's dad was a butcher & his grandfather, Nonno to us, but Ono Bono to his friends, was a baker. </b><span style="font-weight: normal;">The Masotti Brothers owned a bakery together, at the site in Ayr North Queensland where Coles Supermarket is now situated, at the corner of Queen & Munro Streets. That wasn't their first bakery, previously during World War 2, they owned a bakery in Feluga near Ingham. The head master helped them avoid the internment camps at the time by telling them to offer their delivery van as an ambulance to help toward the war effort when the Americans were stationed in the area. After the war the family, 2 brothers, their wives & 2 children each, set of in their van to Sydney to live. Not liking the big city, they returned to Ayr North Queensland, establishing their bakery.</span></div>
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<span style="font-weight: normal;">Now the bakery I mentioned where they cooked the Christmas Hams wrapped in Dough, was a bakery that the Crowdeys' & Masottis' Bakeries bought & shut down. </span></div>
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<span style="font-weight: normal;">Stephen described the old brick oven, deisel powered, how they'd fire them up for a period of time, then when the bricks were glowing hot, they'd turn off the deisel & put the hams in the oven to cook. Steve was amazed how the brown paper some hams were wrapped in didn't burn.</span></div>
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<span style="font-weight: normal;"><span style="font-size: x-large;">Steve also regales his many memories, of his youth, in the bakery. </span>When the bread was being baked, they would seal up the oven doors with bread dough, which would cook up very crispy, they'd get to take these crunchy crusts off & eat them. </span></div>
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<span style="font-size: large;">The conversation lead me to try the old recipe with pickled Pork, Stephen <b>bones out legs of Pork</b> (only Sows, the boar meat is has a rank odour). He mixes <a href="http://www.courtneysqualitymeat.com.au/" style="font-weight: normal;" target="_blank">Courtney's Special Brine</a> up & pumps it into the pork. It sits in the brine for some time, then its ready for the Customers.</span></div>
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<span style="font-size: large;"><b>The cooking instructions to cook Courtney's Pickled Pork.</b></span></div>
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<li style="text-align: left;"><span style="font-size: large;">Preheat the oven to 180C.</span></li>
<li style="text-align: left;"><span style="font-size: large;">Place the Pickled Pork in a covered baking dish.</span></li>
<li style="text-align: left;"><span style="font-size: large;">Rub garlic, crushed peppercorns & drizzle honey over Pork.</span></li>
<li style="text-align: left;"><span style="font-size: large;">Add some water to the bottom of dish, about a cm.</span></li>
<li style="text-align: left;"><span style="font-size: large;">Cover & place dish in the oven & cook according to size. 1 hour per kg. </span></li>
<li style="text-align: left;"><span style="font-size: large;">When the meat is cooked, take it out & let it cool. Make up your bread dough, ready to wrap pork in & bake again.</span></li>
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<span style="font-size: large; text-align: left;">You can alter the spices & boiling the pickled pork is the most common method of cooking it.</span></div>
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<span style="font-size: large; text-align: left;"><b>Ingredients for bread dough:</b></span></div>
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<span style="font-size: large;">3 cups plain flour</span></div>
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<span style="font-size: large;">2 teaspoons of yeast</span></div>
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<span style="font-size: large;">400 ml of warm/tepid water</span></div>
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<span style="font-size: large;"><b>Double or triple the bread dough, depending on the size of your Pickled pork or Ham</b>. </span></div>
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<span style="font-size: large;"><b>Step 1.</b> place flour in dish & add yeast</span></div>
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<span style="font-size: large;"><b>Step 2.</b> add water to flour & mix in.</span></div>
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<span style="font-size: large;"><b>Step 3.</b> Using hands turn the dough over on itself, mixing in all the loose flour. kneading it for 5 minutes .</span></div>
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<span style="font-size: large;"><b>Step 4.</b> Let it sit until pork is cooled.</span><br />
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<span style="font-size: large;"><b>Last steps of the dish.</b> </span></div>
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<span style="font-size: large;"><b>Step 1.</b> Stretch or roll out the dough. </span></div>
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<span style="font-size: large;"><b>Step 2.</b> Cut the netting of the meat & add a bit more honey to the top of roast for extra flavour.</span></div>
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<span style="font-size: large;"><b>Step 3.</b> Place the meat upside down on dough & fold the dough over pork. </span><br />
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<span style="font-size: large;"><b>Step 4.</b> Spray an oven tray with oil or rub with butter & place pork wrapped in dough with the folded seams facing down. Baste the dough either milk or the jus from the cooked pork. I sprinkled crushed salt also. </span></div>
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<span style="font-size: large;">The Jus dribbled over meat before its wrapped in dough adds to the flavour in the dough.</span></div>
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<span style="font-size: large;"><b>Step 5. </b>Place the tray into the oven at 180C & bake until golden brown.</span></div>
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<span style="font-size: large;"><b>Step 6.</b> Remove from oven, I cooked mine for about 30mins then turned the oven down & cooked for another 5 min. Check the oven regularly so as not to burn dough.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL6GEgbg-3K3UHzmE4mM-GxQX2AIXeyJ1q6KIXn-Wei-xa3ZmeN1iJWdQwCeg9FHaagMEuaoDJHGN1N_C1LGnD4vfhqBuPsMJQRenvxP1CspqMM2dAN7-lWMQWu_sJrEanq-fHawGwz7E/s1600/IMG_5998.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL6GEgbg-3K3UHzmE4mM-GxQX2AIXeyJ1q6KIXn-Wei-xa3ZmeN1iJWdQwCeg9FHaagMEuaoDJHGN1N_C1LGnD4vfhqBuPsMJQRenvxP1CspqMM2dAN7-lWMQWu_sJrEanq-fHawGwz7E/s200/IMG_5998.JPG" width="200" /></a><span style="font-size: large; text-align: left;"><br /></span></div>
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<span style="font-size: large; text-align: left;">Slice the loaf & serve with salad or vegetables. I used carrots sliced thinly, boiling until tender, removed from the water then added a little honey.</span></div>
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<span style="font-size: large; text-align: left;">I cut the asparagus ends off about 2cm long, leaving the tender tips (I left them long), I put the tougher ends in water first to boil, then added tender tips. Removing from water I added a dob of butter.</span></div>
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<span style="font-size: large;">Then braising the thicker strips of chinese cabbage, adding the soft leaf for a minute. You can make apple sauce or use some from a jar. I kept some of the jus from the cooked pickled pork. </span></div>
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<span style="font-size: large; text-align: left;">The ends of the crust can be broken up to use like a crackling. Very Yummy! The pork was <b>very juicy & tender</b>, A treat worth trying!</span></div>
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Nonnas Apronhttp://www.blogger.com/profile/10573833816707956526noreply@blogger.com3tag:blogger.com,1999:blog-6879254708437236169.post-3463583367477394242014-10-30T18:41:00.002-07:002017-02-24T05:03:22.729-08:005 Tips for an Easier Christmas?<h2 style="text-align: center;">
<span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;">5 Tips to an Easier Christmas!<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;">54 days!!! 8 Sundays!!! until <a href="http://www.courtneysqualitymeat.com.au/" target="_blank">Christmas!</a></span></h2>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">I know, plenty of time, but I was going to publish this post in mid October, it just goes to show how quick time goes. I made a plum pudding, boiled fruit cakes, got the Christmas Cards out, to get a few of the Christmassy things in order to make Christmas flow smoothly. <span style="font-weight: normal;">(also for my photos for blog)</span><div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">I know, these days Christmas is everyday, so even more reason to make Christmas Special! This is a time to enjoy Customs passed down to us from our parents & grandparents. If you missed out on these, it's time to make your own. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Whatever your beliefs' are, the story of the birth of Jesus is a part of history & sets the warm family atmosphere that envelopes Christmas. The story of The Fat Jolly Man in the Red suit & long white beard, is from a country, where Christmas was in the midst of snow, hence the Fur Lined Red Coat & long beard to keep warm. </span><br />
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"> Santa's mode of transport being a Sled pulled by the Reindeer. To add credence to the story of Santa delivering Toys to the children all over the World, The magic of the Reindeer flying, adds to the world of Fantasy.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">The Story of Saint Nicholas, making toys in his wood turning shed, then delivering the toys to the children in surrounding villages, makes a lovely story of giving. Very Heartwarming! The term Santa Claus > Saint Nicholas.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Hence again, parents providing the pressies! sssh , don't say I said this, you must be over 12 to read My Blog ;)</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Sadly, Christmas can get out of hand, and cause heartache. Don't despair though, it's not the end of the world, it is just another day, in the end. Enjoy the experience with friends, family or not, but get organised if you want to get the best out of Christmas. </span><br />
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<li><b style="font-family: Georgia, 'Times New Roman', serif; font-size: x-large;">Plan where you are spending Christmas! </b><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Phone around & decide who's hosting the day & decide where you'll be spending it.I know it may upset someone, it's never easy, but if it gets too hard, do what you want. It is only another day, so if you end up pleasing someone you love, that's also ok. </span></li>
<li><b style="font-family: Georgia, 'Times New Roman', serif; font-size: x-large; font-weight: bold;">Write a list! </b><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><b>On the list:</b> countdown, cards, gifts, menu, spare boxes of chocolates & wine (for gifts).<div class="separator" style="clear: both; text-align: center;">
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<li><b style="font-family: Georgia, 'Times New Roman', serif; font-size: x-large;">Write Christmas Cards early, </b><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">to post in the first week of December. I can't quite drop sending a card by post. <b>I like to put up the Christmas Tree</b> in the first week also. </span></li>
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<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><b>Place your order with your </b><a href="http://www.courtneysqualitymeat.com.au/" target="_blank">Local Retail Butcher</a>. Once you've decided on the menu, it's so much easier sending the partner in to pick up & refrigerate the meat. Then check with your local fruit & vegetable guy & order. Check you have enough refridgeration. Temperature is the key element to safe food. <div class="separator" style="clear: both; text-align: center;">
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<li><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><b>Stock up on crackers, chips, salsas, dips & drinks earlier in December,</b> to avoid all the last minute shopping Queues.</span></li>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Customs are different for every family. I celebrated Christmas & getting our presents on Christmas Eve. Mum made a real ceremony of it. We'd go & visit Oma, then come home after Santa had been, Mum would put on her German Christmas Carols, 'Oh Tannebaum', we'd file in from youngest to eldest (a bit like the Sound of Music movie) & find our little pile of presents. Visits to Dads' parents were very formal in contrast, still lovely memories.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">It was magical, & we loved everything we got, from P.J's to a music box. Christmas Day was a pretty quiet affair, usually lunch was a <b>Leg Ham & Mums' German Potato Salad.</b> </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Steve's family on the other hand, did most of their celebrating on Christmas Day, I dare say,they probably started Christmas Eve. Year about, Christmas was at his Mum & Dad's & New Year's Eve was at his Aunty Rosas'. Living in Ayr, it was a very hot Christmas. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">All the family would come, with a very Italian Menu. Spaghetti, Bean Salad, Crumbed Rib Fillet (made by Nonna), Roasts, with all the desserts you can imagine & the traditional ones,<b> Plum Puddings, Christmas Cake</b>! Those were the days, you'd think <b>I'll never eat again. </b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><b>Some of the recipes I'll be adding to Nonna's Apron will be our Christmas Recipes. </b></span></div>
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Nonnas Apronhttp://www.blogger.com/profile/10573833816707956526noreply@blogger.com0tag:blogger.com,1999:blog-6879254708437236169.post-50358381714851365272014-09-04T04:04:00.000-07:002014-09-04T04:04:21.873-07:00Mediterranean Cous Cous<h2 style="clear: both; text-align: center;">
<span style="font-family: Georgia, Times New Roman, serif; font-size: x-large;">Mediterranean Cous Cous.</span></h2>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">I was thinking about a flavoursome cous cous for The<a href="hhtps://www.facebook.com/GreatAustralianBBQ" target="_blank"> Great Australian BBQ</a>, when my Mum-in-law told me about these ingredients my nieces used.</span></h3>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large; text-align: center;">Semi-dried Tomatoes, Kalamata Olives & Lemon Juice. I decided to try this & to my delight the Cous Cous was <b>delicious</b>! </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCHgkyAbIhtCiRV6YiVKPfcu2NYmESeEnksNRMwQ2Fx4f1qnzAKhDet2M5dVJnorbpkppI9hm8EfTwksa3zREYdFP6CSq__wR75p4O08wVreINtB3yH2WXFu43Bf559fcQMgV4GstbKYQ/s1600/IMG_1775.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCHgkyAbIhtCiRV6YiVKPfcu2NYmESeEnksNRMwQ2Fx4f1qnzAKhDet2M5dVJnorbpkppI9hm8EfTwksa3zREYdFP6CSq__wR75p4O08wVreINtB3yH2WXFu43Bf559fcQMgV4GstbKYQ/s1600/IMG_1775.JPG" height="149" width="200" /></a><span style="font-size: large;"></span></div>
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<span style="font-size: large;"><span style="font-size: large;">Ingredients: </span></span></div>
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<span style="font-size: large;"><span style="font-size: large;">1 cup of cous cous</span></span></div>
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<span style="font-size: large;"><span style="font-size: large;">100 gr semi-dried tomatoes</span></span></div>
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<span style="font-size: large;"><span style="font-size: large;">100 gr Kalamata olives</span></span></div>
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<span style="font-size: large;"><span style="font-size: large;">1 lemon</span></span></div>
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<span style="font-size: large;"><span style="font-size: large;">1 cup water</span></span></div>
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<span style="font-size: large;"><span style="font-size: large;"> Instructions: </span></span></div>
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<span style="font-size: large;"><span style="font-size: large;"><b>Step #1. </b>Prepare all ingredients </span></span></div>
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<span style="font-size: large;">I use scissors to chop semi-dried tomatoes, not 'cos I'm a hairdresser, because it's easier. Slice Olives & squeeze lemon.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhIB6ZYnZVN4x9vAYLvhIweVansrgz1jpGJmvjh6kzOpXJiFEaIJsW1Ubug0u6OFu-z7cUPXCwAV5USAJKVyb4vFR47fZvkvFi1PU-fiMC-n8gIcIjHoBPw4MoPAxI4rDQeKZyT1ebgb4/s1600/IMG_1777.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhIB6ZYnZVN4x9vAYLvhIweVansrgz1jpGJmvjh6kzOpXJiFEaIJsW1Ubug0u6OFu-z7cUPXCwAV5USAJKVyb4vFR47fZvkvFi1PU-fiMC-n8gIcIjHoBPw4MoPAxI4rDQeKZyT1ebgb4/s1600/IMG_1777.JPG" height="149" width="200" /></a><span style="font-size: large;"><b>Step #2. </b>Boil 1 cup water & pour it into 1 cup of cous cous, stirring then cover. Stand for 2-3 mins until the water is absorbed & cous cous is tender.Stir at this point so it doesn't form in lumps. </span></div>
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<span style="font-size: large;"><b>Step #3. </b>Mix in Olives & Tomatoes, then the Lemon Juice. I garnished the dish with a strip of lemon.</span></div>
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<span style="font-size: large;">When I cooked this in the competition, the semi-dried tomatoes coloured the cous cous red. In the competition due to a heat issue, the dish was a little soggy, as I added more water, but the one I prepared at home was perfect. The flavours in the cous cous were complimented though. </span></div>
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<span style="font-size: large;"><b>Tip. </b>Use the correct water ratio per cous cous.</span></div>
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Nonnas Apronhttp://www.blogger.com/profile/10573833816707956526noreply@blogger.com2tag:blogger.com,1999:blog-6879254708437236169.post-63203917812238014832014-09-04T03:54:00.000-07:002014-09-07T04:35:21.546-07:00Original Meaty Spaghetti Sauce<h2 style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibcSDw7CRaci0sUxFgndYHgot4dNWVutEmVl_6pDihvMfDCwDxChtdlBUYUjG8psWB4lIo6jevu9K7gJkkoAxA35yMiKJrr7n9bdjwodeNjKJAp_X12gMnwC0wQ8AR694cavrNMrxz5Ok/s1600/IMG_3322.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibcSDw7CRaci0sUxFgndYHgot4dNWVutEmVl_6pDihvMfDCwDxChtdlBUYUjG8psWB4lIo6jevu9K7gJkkoAxA35yMiKJrr7n9bdjwodeNjKJAp_X12gMnwC0wQ8AR694cavrNMrxz5Ok/s1600/IMG_3322.JPG" height="149" width="200" /></a><span style="font-size: x-large;">Original Meaty Spaghetti Sauce</span></h2>
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<span style="font-size: large;">I wondered, why my Italian friends cooked their pasta sauce for so many hours? Until I was visiting, and realised they were cooking a whole piece of meat. I always used mince, so now I tried using thick slices of <a href="http://www.courtneysqualitymeat.com.au/" target="_blank">Shin Beef </a>& meat, to my surprise the meat shreds when it starts to fall apart, producing a beautiful tender sauce for pasta.</span></h3>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1SFFKV0HdM8aN_0_nGO0E2oeTeQRyzv4Fuwy7yMpEJelQIvmw2BeAB2G1h0qCc4HRpqoj2HWaPklFcuL9hj6wZwB24nVPg1U_oKh8hvWIGyJKx9HeKusTHAJMQSIxs4J07wJpJVxl3hQ/s1600/IMG_0600.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1SFFKV0HdM8aN_0_nGO0E2oeTeQRyzv4Fuwy7yMpEJelQIvmw2BeAB2G1h0qCc4HRpqoj2HWaPklFcuL9hj6wZwB24nVPg1U_oKh8hvWIGyJKx9HeKusTHAJMQSIxs4J07wJpJVxl3hQ/s1600/IMG_0600.JPG" height="150" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"> Using Canned or Fresh Tomatoes</td></tr>
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<span style="font-size: large;">Slow cooking whole cuts of meat has become the trend now, with a massive swing towards barbecuing. Whether you use a slow cooker (in my day, it was called a crock-pot), bake in the oven, wrapped in foil or in a covered bbq or webber, the desired outcome of pulled, beef, pork, lamb or any other meat is tender, juicy & infused with the flavour of the herbs & spices you use. </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUH8EMrZliiQZSc4ZLilncccbGtQ4-4mzemNqe0ilzwP0ICw6DiFo4ExwoO4kOmVNtKWGdBdCIbEcBcWtDi0bV10Fnw-VYte_apDH7ktFxS5Tk4eW-MU7QnjGNG8DeSPRrWf48GVKCzDA/s1600/IMG_3348.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUH8EMrZliiQZSc4ZLilncccbGtQ4-4mzemNqe0ilzwP0ICw6DiFo4ExwoO4kOmVNtKWGdBdCIbEcBcWtDi0bV10Fnw-VYte_apDH7ktFxS5Tk4eW-MU7QnjGNG8DeSPRrWf48GVKCzDA/s1600/IMG_3348.JPG" height="149" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Enough Sauce to make Lasagnas & Dinner</td></tr>
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<span style="font-size: large;"><span style="font-size: large;"><br /></span></span>
<span style="font-size: large;">Every culture will infuse their recipe with the flavours of there province, passing down to the generations, so when emigrating they take the unique recipes with them. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8LcSDPbpMh5VDuNUmiaHA4GlVLky0agWhMhL1H113gNtWPWdd3Xg_D_bjke73PnnVqArYbg6YAhdW6qKUX4WbxT0vWhyRQ-MAY8q73QC4BdjLjnySAKAlj7mvXbwPT6ic8KH2CN6eIg0/s1600/IMG_3352.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8LcSDPbpMh5VDuNUmiaHA4GlVLky0agWhMhL1H113gNtWPWdd3Xg_D_bjke73PnnVqArYbg6YAhdW6qKUX4WbxT0vWhyRQ-MAY8q73QC4BdjLjnySAKAlj7mvXbwPT6ic8KH2CN6eIg0/s1600/IMG_3352.JPG" height="239" width="320" /></a><span style="font-size: large;"><br /></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKITU0o_dlO_kQqx1D1KLuHdtzgqUGugbyHtHDNs2nEfNEjsokpBbcBRSvaymCMdGhbH9MRSgbeVWlVxfD72YWNkXfmzXxW4l6Q-Tt6HeOlXZlPYn_C-dbDYs1ALsJIDSL9Cf0rZD0BDs/s1600/IMG_0796.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKITU0o_dlO_kQqx1D1KLuHdtzgqUGugbyHtHDNs2nEfNEjsokpBbcBRSvaymCMdGhbH9MRSgbeVWlVxfD72YWNkXfmzXxW4l6Q-Tt6HeOlXZlPYn_C-dbDYs1ALsJIDSL9Cf0rZD0BDs/s1600/IMG_0796.JPG" height="150" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Asian Pork Ribs</td></tr>
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<b style="text-align: center;">Asian Pork Spare Ribs were marinated in Soy sauce, Honey, Ginger & Garlic.</b><br />
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My latest efforts cooking spaghetti sauce, have found me using more canned or fresh tomatoes, depending on the season & less tomato paste. The flavour is more natural but delicious. When I cook up a pot, I have enough sauce to make some lasagnas & lunches for the next day. <br />
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In this <b>Pasta Sauce</b>, I used <b>2 pieces of Shin Beef</b>, <b>2 large onions</b>, <b>6-8 cloves of Garlic</b>,<b> 2 large cans of Tomatoes, 1/2 cup of Tomato Paste, 1 tablespoon soy sauce, 4 chicken & 4 beef stock cubes salt, pepper, 1 tablespoon of sugar ( to balance the acidity)1/2 cup of wine, red or whites' fine, it depends on what you prefer to drink. </b></div>
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<b>Fry the onions & garlic in some butter, add meat, add canned tomatoes, tomato paste, stock cubes, soy sauce, sugar, Stir then add 2 cans of water. Check if sauce needs salt when it nearly ready. You can add some Italians herbs, depending on your families' taste. A little mixed herbs works, if I add basil I add it at the end of cooking or you lose the flavour of the basil. </b></div>
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Nonnas Apronhttp://www.blogger.com/profile/10573833816707956526noreply@blogger.com0tag:blogger.com,1999:blog-6879254708437236169.post-32179754486577825982014-08-24T20:41:00.001-07:002014-09-04T03:53:52.839-07:00The Versatile Rissole!<div class="separator" style="clear: both; text-align: center;">
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZhMWA61zRDHihp2UQ6WK54ZnPibUTfIZAY3ytvx1CESOW0MweylGHhQyWa1_qjANNHE1utQ4hHA-ncvpbsFYx4OLmdi6HYSUFzpOCVMgPbZJJYsB1XC4yrqXN2gO5CWeD9fTBnW2STc0/s1600/IMG_3905.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZhMWA61zRDHihp2UQ6WK54ZnPibUTfIZAY3ytvx1CESOW0MweylGHhQyWa1_qjANNHE1utQ4hHA-ncvpbsFYx4OLmdi6HYSUFzpOCVMgPbZJJYsB1XC4yrqXN2gO5CWeD9fTBnW2STc0/s1600/IMG_3905.JPG" height="149" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Seasonal Veggies & Low Fat Rissoles<br />
& choose a sauce!</td></tr>
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<h2>
The Versatile Rissole!</h2>
I decided to satisfy the 2 different tastes in our family. This is also great in larger amounts for parties, leftover for healthy lunches or freezer meals for later<b>.<a href="http://www.courtneysqualitymeat.com.au/" target="_blank"> Stephen prepares some very low fat meatballs</a></b> at the shop, so I used these today.<br />
<b>MY DILEMMA IS WHAT DO YOU CALL THEM 'MEATBALLS OR RISSOLES'? </b><br />
Steve's rissoles have no crumbs or fillings added to them, only a little seasoning for added flavour. At the end of my recipe, I'll add some ideas for you to make your own Meatballs.<br />
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<b>Step 1. Prepare all ingredients.</b><br />
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<b>INGREDIENTS: </b><br />
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<ul>
<li><b>16 Rissoles</b></li>
<li><b> For the base of mix I used 1 Onion, 5 cloves garlic, chopped carrots, salt, pepper ( you can add celery, capsicum etc, depending on whats in your fridge or available)</b></li>
<li><b>Sauces for the flavour of finished dishes, I used Sweet & Sour & Tomato Soup for the 2 recipes today.</b></li>
<li><b>Cabbage for my substitute of Pasta & Rice & Broccoli for balance. Once again the amount of vegetables used is up to you. </b></li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUspf5AFCp7FZwQTAbxjzp023JI7qA6faabSgbcHMxysHXv3cgoZTDZjcG4n5JJJLpw-b9VQr6CBCcPCb90oJy1t-85WM59fGWNJRhi-t2OjGzK-WNgFLH6rOYAP1n3_wPNIn8b-IhncA/s1600/IMG_3910.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUspf5AFCp7FZwQTAbxjzp023JI7qA6faabSgbcHMxysHXv3cgoZTDZjcG4n5JJJLpw-b9VQr6CBCcPCb90oJy1t-85WM59fGWNJRhi-t2OjGzK-WNgFLH6rOYAP1n3_wPNIn8b-IhncA/s1600/IMG_3910.JPG" height="149" width="200" /></a><b><br /></b><br />
<b>Step 2. Heat your fry pan</b>, add a dob of butter, onion & garlic, stir & brown. Add Rissoles, turning until browned, add carrots & vegetables that you've chosen. Place lid on pan, to retain juices, cook for a few minutes. The browning will add a little more flavour.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPt6Kpl5avPG-9FwOLYMpqBW3bJYcGevTrpL9vmX3s0r1zrpisCD91xXxEIkKDb86p9e-eLSoi4XRwStyScGYPAGv5luimEeLeDPrToUBnSvycRguLU1Qe6ciy5mAvV6Bs4G2aA6a3_K4/s1600/IMG_3913.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPt6Kpl5avPG-9FwOLYMpqBW3bJYcGevTrpL9vmX3s0r1zrpisCD91xXxEIkKDb86p9e-eLSoi4XRwStyScGYPAGv5luimEeLeDPrToUBnSvycRguLU1Qe6ciy5mAvV6Bs4G2aA6a3_K4/s1600/IMG_3913.JPG" height="149" width="200" /></a></div>
<b> Step 3. Divide the Rissole</b> mix into 2 dishes & add the chosen sauces. <b>Sweet & Sour </b>in one dish & a can of <b>Tomato Soup</b> into the other. Cover dish with lid or foil, put into an oven at about 180c for 30-45 mins.<br />
Depending on the amount of rissoles you are cooking, the time in the oven can vary.<br />
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<b>Step 4. Using the same fry pan, saute your cabbage that was finely sliced, add a pinch of salt to flavour. I only cooked the cabbage for about 2-3 mins so it wouldn't be overcooked. </b><br />
<b>Add Broccoli to a pot of boiling water & boil for about 3 mins, again do not overcook. </b><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ40pxb-v87JDZ_J039e0zYvGL0MYYv06rO4BjiTEaA6xU6SK72OA81CzAAANpaSMYbtNSBHEm0o9zL0vGCnLsT8BwHPqDZYQh8s16pilM0twXQT6pw9HBu15gP_8FvYGl40ZWmB1ILmM/s1600/IMG_3916.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ40pxb-v87JDZ_J039e0zYvGL0MYYv06rO4BjiTEaA6xU6SK72OA81CzAAANpaSMYbtNSBHEm0o9zL0vGCnLsT8BwHPqDZYQh8s16pilM0twXQT6pw9HBu15gP_8FvYGl40ZWmB1ILmM/s1600/IMG_3916.JPG" height="149" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sauteed Cabbage</td></tr>
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<b>When Broccoli, cabbage, brussel sprouts are overcooked it seems to spoil their flavour. </b><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz_uHEd4oHj2YHypCFmu-FFE3Nfz5h20U4GbE5ac-BYMGAAkV1XfLe7PVz0ourM6t_QeqNGxE9uRKlsElLyrERjTJR73gj3M70qXf7nCZVAHHrOrchz3Ich6fhXCaSV4kn9wE4qS8E18U/s1600/IMG_3935.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz_uHEd4oHj2YHypCFmu-FFE3Nfz5h20U4GbE5ac-BYMGAAkV1XfLe7PVz0ourM6t_QeqNGxE9uRKlsElLyrERjTJR73gj3M70qXf7nCZVAHHrOrchz3Ich6fhXCaSV4kn9wE4qS8E18U/s1600/IMG_3935.JPG" height="149" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Rissoles in Tomato Soup</td></tr>
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<b>When you remove the dishes from the oven, check the flavours, to see if they need a little extra salt or pepper.</b><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWWJpJWu0bKpyGRRab_IH4g3TUrepO8cb1GQwYgLnzB3QqXwSQMaEyfMkqh7bPG7r97fePpbv66B3hkhstsIz0KRBMRrf1UDlqq78hScBiDTFWErQnch54nFHMo5QIsmZWGddA6DXXmkU/s1600/IMG_3947.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWWJpJWu0bKpyGRRab_IH4g3TUrepO8cb1GQwYgLnzB3QqXwSQMaEyfMkqh7bPG7r97fePpbv66B3hkhstsIz0KRBMRrf1UDlqq78hScBiDTFWErQnch54nFHMo5QIsmZWGddA6DXXmkU/s1600/IMG_3947.JPG" height="149" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sweet & Sour Meatballs</td></tr>
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<b>Alternative recipes </b>for Meatballs, can include some cooked rice, different herbs & spices, grated vegetables.<br />
<b>Italian-</b> add crumbs, basil, Parmesan or Romano cheese, onion, garlic, salt & pepper. Use a Tomato based sauce.<br />
<b>Mexican- </b>add beans, chili, corn, crushed tomatoes, garlic, salt & pepper. A Tomato based sauce will work again.<br />
<b>Aussie-</b> crumbs, onion, garlic, pinch of mixed herbs, salt & pepper.<br />
<b>Porcupines-</b> make up your meatballs & add cooked rice, brown them & add a can of Tomato Soup.<br />
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<ul>
<li>If you <b>grated carrot or zucchini </b>this will blend beautifully with the meat.</li>
<li>If you add some of<b> pork mince to your beef mince</b>, this wil<b>l enhance</b> the flavour.</li>
<li>Or use<b> Chicken Mince</b></li>
</ul>
<h4 style="text-align: center;">
The Universal Flavours of the World. </h4>
<h4 style="text-align: center;">
<span style="font-size: large;">What is your favourite recipe for Rissoles?</span></h4>
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<br />Nonnas Apronhttp://www.blogger.com/profile/10573833816707956526noreply@blogger.com0tag:blogger.com,1999:blog-6879254708437236169.post-1884643252423772872014-07-24T21:21:00.002-07:002014-09-04T03:58:19.332-07:00Blueberry Muffins<h2>
<span style="font-size: x-large;">Blueberry Muffins <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFVDbdnqt59HWtq29P-1Kp0S1bAfxS-YI_9ZKiBIdFrxwNLI4xymZ7Cw95GiJhhAKRxthdwpkOAXCNohwUdEIpRA4UXax05_5wJ7lz51-XpkIQHzSWQ-ojpyt_3Q_80mLUmzEtEZqvD2E/s1600/IMG_3242.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFVDbdnqt59HWtq29P-1Kp0S1bAfxS-YI_9ZKiBIdFrxwNLI4xymZ7Cw95GiJhhAKRxthdwpkOAXCNohwUdEIpRA4UXax05_5wJ7lz51-XpkIQHzSWQ-ojpyt_3Q_80mLUmzEtEZqvD2E/s1600/IMG_3242.JPG" height="149" width="200" /></a></div>
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<div>
<span style="font-size: x-large;"><br /></span></div>
<h3>
<span style="font-size: large;">I followed a new recipe with almond meal & coconut flour. When I put mixture into patty papers I thought it was going to be a dismal failure, but I was </span><span style="font-size: large;">delighted with the outcome. </span></h3>
<div>
<b><span style="font-size: large;">Ingredients:</span></b></div>
<div>
<span style="font-size: large;">2.5 cups almond meal</span><br />
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<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN7Ms3Fktn_qOpYirTyTTbw8D2v_XumdtxSkdMNCYIIh4yobboNNiumsip1wLfJgq7G1dKJuuQqrds36YfDG1mkRnEcd4trfojApOeaeGRAhh2_oKCsi4HqGRdeCBLc08wm4nMU9NFynQ/s1600/IMG_3224.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN7Ms3Fktn_qOpYirTyTTbw8D2v_XumdtxSkdMNCYIIh4yobboNNiumsip1wLfJgq7G1dKJuuQqrds36YfDG1mkRnEcd4trfojApOeaeGRAhh2_oKCsi4HqGRdeCBLc08wm4nMU9NFynQ/s1600/IMG_3224.JPG" height="149" width="200" /></a></span></div>
<span style="font-size: large;">
</span></div>
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<span style="font-size: large;">2 tbsp coconut flour</span></div>
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<span style="font-size: large;">1/4 tsp salt</span></div>
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<span style="font-size: large;">1/2 tsp bi-carb soda</span></div>
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<span style="font-size: large;">1 tsp vanilla </span></div>
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<span style="font-size: large;">2 tbsp honey</span></div>
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<span style="font-size: large;">1/4 cup melted butter</span></div>
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<span style="font-size: large;">2 eggs</span></div>
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<span style="font-size: large;">1 cup Blueberries</span></div>
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<span style="font-size: large;"><br /></span></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqRK86kKbWINfwC1w6wSusWOj2gClvdvjfp1pyeJTqBDCMwmDgM5kicy0n84s0jhvImnzkdanTTnKDTuKefxv_kYeEsB9L1ViA-2ms5bB5E1gKQ_0g1aMZIYMdi3O7-TkcGCDbu3g_-sg/s1600/IMG_3227.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqRK86kKbWINfwC1w6wSusWOj2gClvdvjfp1pyeJTqBDCMwmDgM5kicy0n84s0jhvImnzkdanTTnKDTuKefxv_kYeEsB9L1ViA-2ms5bB5E1gKQ_0g1aMZIYMdi3O7-TkcGCDbu3g_-sg/s1600/IMG_3227.JPG" height="149" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Step 1. dry ingredien</td></tr>
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<div>
<span style="font-size: large;">Step 1. Put all dry ingredients into the bowl</span></div>
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<span style="font-size: large;"><br /></span></div>
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<span style="font-size: large;">Step 2. Add wet ingredients & mix together.</span></div>
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<span style="font-size: large;">It's very thick at this stage.</span></div>
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<span style="font-size: large;"><br /></span></div>
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<span style="font-size: large;">Step 3. Fold in Blueberries</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5Iu4V9I7PPEW8WiPRRPxMQ48J-SkOP68bo6DN8nGr5Gb7hWSZ19qCopCY_9RANbNJXe2vsrvBpdyQJSt1K1uQZRCbY4Xn5yQMS5Rs35ZYa9ad6exU6vJba3MQfZ0L2MyI13xO-PbRrA4/s1600/IMG_3228.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5Iu4V9I7PPEW8WiPRRPxMQ48J-SkOP68bo6DN8nGr5Gb7hWSZ19qCopCY_9RANbNJXe2vsrvBpdyQJSt1K1uQZRCbY4Xn5yQMS5Rs35ZYa9ad6exU6vJba3MQfZ0L2MyI13xO-PbRrA4/s1600/IMG_3228.JPG" height="149" width="200" /></a></div>
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<span style="font-size: large;">Step 4. Portion mixture into 12 patty papers in a muffin pan. </span></div>
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<span style="font-size: large;"><br /></span></div>
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<span style="font-size: large;">Step 5. Bake for 20 mins or until golden brown in a pre-heated oven 170c. </span></div>
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<span style="font-size: large;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB_tk914r-7XRbJwlhP8nwn2l-5yhPJA5h9XCf6ptEHCZhwT0WNLOlVwIgU_Vbxs-or212ZlCqZto3SYaY5VT4WgeieNGRdTozC46pBvlV0cgkS7k9fZETxz4s86N9RndMqtKHAei75rM/s1600/IMG_3231.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB_tk914r-7XRbJwlhP8nwn2l-5yhPJA5h9XCf6ptEHCZhwT0WNLOlVwIgU_Vbxs-or212ZlCqZto3SYaY5VT4WgeieNGRdTozC46pBvlV0cgkS7k9fZETxz4s86N9RndMqtKHAei75rM/s1600/IMG_3231.JPG" height="200" width="149" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuOvDvGPM15yIBDEE08shEBwKnu4xIxtyNdiii0iyxYYaEnABs3KLsYZYHiMNk3y7v-w5_qckCKPnBEQQ5G8t0isPmseGJXpq77Qo7T7vplFbNUE6nB3raZsWAc2YBKX2_xzLAgfvoHO0/s1600/IMG_3229.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuOvDvGPM15yIBDEE08shEBwKnu4xIxtyNdiii0iyxYYaEnABs3KLsYZYHiMNk3y7v-w5_qckCKPnBEQQ5G8t0isPmseGJXpq77Qo7T7vplFbNUE6nB3raZsWAc2YBKX2_xzLAgfvoHO0/s1600/IMG_3229.JPG" height="149" width="200" /></a></div>
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<span style="font-size: large;"><br /></span></div>
<div>
<span style="font-size: large;">As mentioned before, I was concerned at this stage that I'd failed. The mix was thick & gluggy.</span></div>
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<span style="font-size: large;"> </span></div>
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<span style="font-size: large;">The almond meal & blueberries were delicious!</span></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL-SWP1Wh58lr76X3QETqLbKNFcQccit7bimY0EF-xUhxzUw4zPbOIAt1Uk8_7z9yi5W_5NDQafmmycrLYxAZozjX0YMLJKCBLQS3uoI89Gp9jOFBYZAxeZ90yVildfMD_Ph-t-nSOvCE/s1600/IMG_3240.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL-SWP1Wh58lr76X3QETqLbKNFcQccit7bimY0EF-xUhxzUw4zPbOIAt1Uk8_7z9yi5W_5NDQafmmycrLYxAZozjX0YMLJKCBLQS3uoI89Gp9jOFBYZAxeZ90yVildfMD_Ph-t-nSOvCE/s1600/IMG_3240.JPG" height="149" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The calorie count for each muffin is approx; 200 calories. </td></tr>
</tbody></table>
Nonnas Apronhttp://www.blogger.com/profile/10573833816707956526noreply@blogger.com0tag:blogger.com,1999:blog-6879254708437236169.post-83902020489682666772014-07-24T12:58:00.001-07:002017-03-05T21:56:37.329-08:00Curried Sausages<h2>
<span style="font-size: x-large;">Curried Sausages </span><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; font-size: xx-large; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2v_4jaip2xFWjkSeyeCPsp9TSr-5hMNiqslkljA9x1gUNVzvmfFKqixhXOZb7XAPC83u5G-Dk1tQGT6XU6dwXoMy7VQY_BXwmPwmI4plsG0wGDU-WRP6A-H7OMnD16OATD-Bw2quX2hU/s1600/IMG_3238.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2v_4jaip2xFWjkSeyeCPsp9TSr-5hMNiqslkljA9x1gUNVzvmfFKqixhXOZb7XAPC83u5G-Dk1tQGT6XU6dwXoMy7VQY_BXwmPwmI4plsG0wGDU-WRP6A-H7OMnD16OATD-Bw2quX2hU/s1600/IMG_3238.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Curried Sausages</td></tr>
</tbody></table>
</h2>
<h3>
<span style="font-size: large;">It was decided,<a href="http://www.courtneysqualitymeat.com.au/" target="_blank"> Curried Snags </a>for dinner! Not those different spices, just the old Keens Curry Powder. </span></h3>
<h4>
<span style="font-size: large;">Bec & I love trying Thai or Indian Currys', but Keens Curry was the old original curry powder used in most households in Australia in our Era. It's a favourite, easy to prepare & even great the next day for leftovers. I usually always make extra.</span></h4>
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<span style="font-size: large;">Ingredients: </span></div>
<div>
<i><span style="font-size: large;"><a href="http://www.courtneysqualitymeat.com.au/products.html" target="_blank">12 thick beef snags</a>,</span><span style="font-size: x-small;"> pork or thin can be used<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSvKPDTs2ExeC4LWVWhpC0yqRAVw-8ZiUxMhFFjjMzx6Zsnj_gqJIgwFK3XvEBlF9eFsOimG0FBKsM-32YVXiXf3rhTtstF_63zJkMeCgwX4uoU0JMzSRsNFl0CVJ_AR14u3f9WeAvdvw/s1600/IMG_3214.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSvKPDTs2ExeC4LWVWhpC0yqRAVw-8ZiUxMhFFjjMzx6Zsnj_gqJIgwFK3XvEBlF9eFsOimG0FBKsM-32YVXiXf3rhTtstF_63zJkMeCgwX4uoU0JMzSRsNFl0CVJ_AR14u3f9WeAvdvw/s1600/IMG_3214.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ingredients </td></tr>
</tbody></table>
</span></i></div>
<div>
<span style="font-size: large;"><i>pumpkin, 3 carrots, 1 onion,</i></span></div>
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<span style="font-size: large;"><i> 6 cloves garlic, capsicum</i></span></div>
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<span style="font-size: large;"><i>1 tabs beef stock powder</i></span></div>
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<span style="font-size: large;"><i>2 tabs Keens curry powder</i></span></div>
<div>
<i><span style="font-size: large;">3 tabs plain flour </span><span style="font-size: x-small;">& 1 cup water to make a paste for gravy</span></i></div>
<div>
<span style="font-size: large;"><i>water</i></span></div>
<div>
<span style="font-size: large;"><i>Potatoes for mashed spuds & fresh beans to serve with snags.</i></span></div>
<div>
<span style="font-size: large;"><i><br /></i></span></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz32GrnT1CjfRJDE3kHce8wxdKO2vdXiutRtRcNKlK2mwaBAesy8eEWIEYzwD5_HmGqDSEylmXngMUChHhZUKONGdyV9Dhbv4mm23yFkZaxl4YqL-pMRfr8-CvDCAY0DQ7mbKhkOgXsH4/s1600/IMG_3215.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz32GrnT1CjfRJDE3kHce8wxdKO2vdXiutRtRcNKlK2mwaBAesy8eEWIEYzwD5_HmGqDSEylmXngMUChHhZUKONGdyV9Dhbv4mm23yFkZaxl4YqL-pMRfr8-CvDCAY0DQ7mbKhkOgXsH4/s1600/IMG_3215.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Peal spuds, add water bring to boil.<br />
add beans to pot & let them boil for 3 mins,<br />
then remove them until serving.</td></tr>
</tbody></table>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1pKovlmKKnCS8hE3ybZwxsiftwl5WyLCIr9gAx5HyDIa_wsIHo3T1Pki3VIxgYSwHNIjtzPw8aX97-Ite5tojuOyADJTKtFRdvZQpdJn71mekTszZzsVhZNlczlpo2AECpE5JTQVMc5E/s1600/IMG_3216.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1pKovlmKKnCS8hE3ybZwxsiftwl5WyLCIr9gAx5HyDIa_wsIHo3T1Pki3VIxgYSwHNIjtzPw8aX97-Ite5tojuOyADJTKtFRdvZQpdJn71mekTszZzsVhZNlczlpo2AECpE5JTQVMc5E/s1600/IMG_3216.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Step 2. Heat fry pan, add a dob of butter</td></tr>
</tbody></table>
<div>
<b>Step 1.</b></div>
<div>
Peal spuds, add water to pot, boil to until potato is soft. I piggyback the beans, cooking them for several minutes, removing them until you serve.</div>
<div>
<br /></div>
<div>
<br /></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLIexSQZoNOoSsIplRXrnVLN8UV0t5JOEF25qdZ9O1agkwBy5Bam49pwe4HgNsbZCXZuYB3b4UUX1JEPvQGQTneoyLEcJ3y8kymf00RYwWbmvK-Q6kdpj8EQW58imhIKW3Ftmb-zR8kvQ/s1600/IMG_3219.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLIexSQZoNOoSsIplRXrnVLN8UV0t5JOEF25qdZ9O1agkwBy5Bam49pwe4HgNsbZCXZuYB3b4UUX1JEPvQGQTneoyLEcJ3y8kymf00RYwWbmvK-Q6kdpj8EQW58imhIKW3Ftmb-zR8kvQ/s1600/IMG_3219.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Step 4. Add water.</td></tr>
</tbody></table>
<div>
<br /></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="clear: left; float: left; margin-bottom: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSfi6Ki3K0NTlXQ1f_CYf6gM6JBtXPkeN5cAHLsxc52oiTAbOtcYf3QDXWiV2KT7aFjCrIbwcZ2o1T5KvnovQW03TlbYiM7SzIxvpZ1TbWHXr1QRDNPHtymmK78zyB79ujWK1p1ZmyPLY/s1600/IMG_3217.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSfi6Ki3K0NTlXQ1f_CYf6gM6JBtXPkeN5cAHLsxc52oiTAbOtcYf3QDXWiV2KT7aFjCrIbwcZ2o1T5KvnovQW03TlbYiM7SzIxvpZ1TbWHXr1QRDNPHtymmK78zyB79ujWK1p1ZmyPLY/s1600/IMG_3217.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Step 3. Add in the curry powder</td></tr>
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<div>
<b>Step 2. </b></div>
<div>
Heat the fry pan, add a dob butter, then add in onions, capsicum & garlic, stir until brown or slightly transparent.</div>
<div>
<br /></div>
<div>
<b>Step 3.</b>Add the curry & beef powders to pan, stirring while heating </div>
<div>
the spices to release the flavours.<br />
<br /></div>
<div>
<br /></div>
<div>
<b>Step 4.</b></div>
<div>
Add snags to pan, then add water to half way cover snags. <b>Step 5.</b> Add pumpkin & carrots, place a lid on the pan, bring to the boil, then turn hotplate down & simmer until snags & veggies are cooked. Pumpkin will break down becoming part of the gravy. (this was my adaption to the dish).</div>
<div>
<br /></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSHtshDQyoLAldHIoYgbfKME8tFEVQcjnzaXeXqHDjjtPQZiRX5EgncU8R-8tMmPVFmmMZHHJmp1Ov5ioakyIp1GrPVn3MF3bNhMBmdGeqlB7gzZ1qcbPh2oE_44tRgA91lwcK5ORPisM/s1600/IMG_3220.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSHtshDQyoLAldHIoYgbfKME8tFEVQcjnzaXeXqHDjjtPQZiRX5EgncU8R-8tMmPVFmmMZHHJmp1Ov5ioakyIp1GrPVn3MF3bNhMBmdGeqlB7gzZ1qcbPh2oE_44tRgA91lwcK5ORPisM/s1600/IMG_3220.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Step 5.</td></tr>
</tbody></table>
<div>
<b>Step 6. </b>Add flour paste to the pan, stirring & bringing to the boil. Simmer for several minutes. Mash spuds, if you add the beans just before the potatoes are cooked, the beans won't need reheating. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN_4c1Y9Si9Lr2HSy3QousmBqlv6t10y-kJDS8orf9cG2zrPZVlIOyNPs1Dsyw9ZBPHfs-fsm_qwtkkhsowd9cZ-8fKIETle0zZhUQRbO8SyIK0ZabJo3CrXVEA3tkiZ0tJM2mjk0Ruuk/s1600/IMG_3232.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN_4c1Y9Si9Lr2HSy3QousmBqlv6t10y-kJDS8orf9cG2zrPZVlIOyNPs1Dsyw9ZBPHfs-fsm_qwtkkhsowd9cZ-8fKIETle0zZhUQRbO8SyIK0ZabJo3CrXVEA3tkiZ0tJM2mjk0Ruuk/s1600/IMG_3232.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Step 6.</td></tr>
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<div>
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<div>
<b>It was brought to my attention, "How did sausages get the name snags?"</b></div>
<blockquote class="tr_bq">
<b>I think 'snag' is the link when tying sausages, a snag. </b></blockquote>
<b> Aussie & Cockney</b> <b>slang </b>play a big part in our language, <b><i>sandwiches</i> </b>become<i> </i><i><b>sangers</b>,</i><i> </i><i><b>Butchers' hook</b> </i>means <i><b>Look</b>,</i><i> <b>Bangers & Mash</b> </i>means <b><i>Cash. </i> My dad's favourite was "Pass the dead horse" meaning Tomato Sauce. </b><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijT5n_4mlCDLMA2RFor9PXGwqsu4gpI2rgLLg02Xika6czcLtB9XW5vwDNPlIkihVzn_4UazFI7o3zoHhkxjXhTUdRoZFr-iZAro4zg42LUEhOTOthemZnuc_mXflyZJVVDH3XR1LzSBQ/s1600/IMG_3235.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijT5n_4mlCDLMA2RFor9PXGwqsu4gpI2rgLLg02Xika6czcLtB9XW5vwDNPlIkihVzn_4UazFI7o3zoHhkxjXhTUdRoZFr-iZAro4zg42LUEhOTOthemZnuc_mXflyZJVVDH3XR1LzSBQ/s1600/IMG_3235.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><h4>
<span style="font-size: large;">I hope you enjoy this recipe, as with all my recipes, use seasonal vegetables, make life easier on yourself, keep it simple & get the kids to wash their dishes in the sink of hot soapy water that's waiting for them after dinner, BEFORE DESSERT. I hope this works for you also. </span> </h4>
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Nonnas Apronhttp://www.blogger.com/profile/10573833816707956526noreply@blogger.com0tag:blogger.com,1999:blog-6879254708437236169.post-58711746083533383252014-07-16T14:40:00.001-07:002014-09-04T04:00:11.442-07:00Oyster Blade or Mongolian Beef<br />
<h2 style="text-align: center;">
<span style="font-size: x-large;">Nostalgia versus A New Recipe!</span></h2>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvgvHLa3p37745aTCs4vNvApRqssfvx07kPX2_0Pl0ryn5EH1Cz4cL3_bmURTsm9E_ULdlDgbw0u8Sz_G4v_xTmNKz5hbjVEV8GAy-Erw_Ywc0qKLMWIVkB02R4igWpv4hIPB6ZdiVStM/s1600/IMG_3093.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvgvHLa3p37745aTCs4vNvApRqssfvx07kPX2_0Pl0ryn5EH1Cz4cL3_bmURTsm9E_ULdlDgbw0u8Sz_G4v_xTmNKz5hbjVEV8GAy-Erw_Ywc0qKLMWIVkB02R4igWpv4hIPB6ZdiVStM/s1600/IMG_3093.JPG" height="149" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ingredients for 2 recipes using<a href="http://www.courtneysqualitymeat.com.au/" target="_blank"> Oyster Blade</a>.</td></tr>
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<h2 style="text-align: center;">
2 for the Price of 1! </h2>
<div>
I was going to cook an old <b>Nostalgic Dish</b> I first cooked before I followed my favourite recipe books. Mum & Dad used to braise the meat for most of our meals, whether it was lamb chops or rump steak. When I cooked this way back when down at the beach house, also a trip down memory lane,</div>
<div>
<b>Ingredients & Instructions:</b></div>
<div>
I'd brown the rump steak, (today I'm using<b> Oyster Blade</b>) add in <b>1 diced onion</b>, <b>1/2 capsicum</b>, <b>1 stem celery</b>, <b>a small handful of rice</b>,<b> 2 stock beef cube</b>s,<b> dash of soy sauce</b> & <b>some water</b>. Stirring occasionally to avoid burning , it would simmer for about 20 mins. At this stage add about <b>1 tablespoon of plain flour</b>. </div>
<div>
<b>The recipe is according to taste & portions needed. Oyster Blade has a delicious texture, with the gristle turning to jelly in a short time. </b></div>
<div>
It was known as <b>'Poor Man's Fillet'</b> back in the good old days, I know 'cos my mum in law told me. :) Lena would toss slices of Oyster Blade in plain flour seasoned with salt & pepper. Fry this up, browning both side & cook for 15 mins & you have a delicious steak, add a little water, stock cube & you'll have a gravy & delicious meal to serve with mashed spuds.<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzfp5hqvav7BnqDQPRaVD24z6px34FJECgj_YzHygXK15VWkzFB12FuRYvIiKatSxwSOMFhjYWBTWumy8IKs2tSqcFz1WdDka0Fi2TSyLWBhQP7PAkFJiJCdqWChmpIPq7CJLd6jPUAKU/s1600/IMG_3122.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzfp5hqvav7BnqDQPRaVD24z6px34FJECgj_YzHygXK15VWkzFB12FuRYvIiKatSxwSOMFhjYWBTWumy8IKs2tSqcFz1WdDka0Fi2TSyLWBhQP7PAkFJiJCdqWChmpIPq7CJLd6jPUAKU/s1600/IMG_3122.JPG" height="149" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Braised<a href="http://www.courtneysqualitymeat.com.au/specials.html" target="_blank"> Oyster Blade</a> & Cabbage.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYCEGCNBjcdi1ZLgHlGJ5_Nq4zws1duOPvnwJm_5BAOJWbVnjQCVP5FJ2d8UYpNa-fwun08HxKjfMg1aAyNQT6UP1LTm0Jy2YafOUJLUn-n7SrUPF6f9COaiGpnZZ0nxMAnbRcAfBId7E/s1600/IMG_3106.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYCEGCNBjcdi1ZLgHlGJ5_Nq4zws1duOPvnwJm_5BAOJWbVnjQCVP5FJ2d8UYpNa-fwun08HxKjfMg1aAyNQT6UP1LTm0Jy2YafOUJLUn-n7SrUPF6f9COaiGpnZZ0nxMAnbRcAfBId7E/s1600/IMG_3106.JPG" height="149" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Braised Cabbage & veggies in the fridge.</td></tr>
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<div>
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<div style="text-align: center;">
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<div>
Today I'm serving <b>Braised Cabbage</b> with the Oyster Blade.</div>
<div>
I cooked the veggies before my Mongolian Beef, so I'd only use 1 pan.</div>
<div>
Ingredients: Chinese Cabbage, onion, capsicum, carrot, dob of butter, spoon of garlic. I didn't need to add salt as flavour was perfect.</div>
<div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifKQsYjRAVLkoPUe0pqeXRwiUezJ25Z2yH2dOGiq676r-TmPMOZRiicON0cNV7d6qaoMum_7hfFQJNgvLxcaK608gD7_qTo__9GtkIPP9XQYs3m_0iF8Rb97OlAwDRyjTqnkjq4BTmPJw/s1600/IMG_3103.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifKQsYjRAVLkoPUe0pqeXRwiUezJ25Z2yH2dOGiq676r-TmPMOZRiicON0cNV7d6qaoMum_7hfFQJNgvLxcaK608gD7_qTo__9GtkIPP9XQYs3m_0iF8Rb97OlAwDRyjTqnkjq4BTmPJw/s1600/IMG_3103.JPG" height="149" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Brown garlic, ginger, add soy sauce,<br />
water, sugar & cook for 3 mins.</td></tr>
</tbody></table>
<h3>
Mongolian Beef</h3>
<h4>
When I saw this recipe on Just a Taste I just had to try it. So I took some of the Oyster Blade from the first recipe to experiment.</h4>
<div>
<b>Step 1. </b>I used a<b> teaspoon sesame oil &rice bran oil,</b> added it to the hot saucepan, then added chopped <b>5 cloves chopped garlic</b> & <b>1 teaspoon grated ginger. Add 1/3 cup low-salt soy sauce, 1/2 cup water 1/3 cup brown sugar & stir. Cooking for 3 mins then set it aside. (</b>I used less sugar than in the recipe)</div>
<div>
<b><br /></b></div>
<div>
<b>Step 2.</b> I'd already cut some<b> Oyster Blade into strips</b>, now I <b>coated</b> them in <b>1/4 cup of corn flou</b>r, placing the meat into a sieve to shake off excess flour. Let the meat rest for 10 mins for the flour to be absorbed.</div>
<div>
<br /></div>
<div>
<b>Step 3.</b> Heat <b>1/3 cup of oi</b>l in a fry pan (I used less than specified amount, as I don't normally deep fry food), then <b>add meat</b> when the<b> oil is hot, turning it & browning without cooking meat through.</b></div>
<div>
<b>Remove meat from pan & drain on the paper bag from your Butcher.</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFrSUlIAwT7q5edpKc4rG1Nfv7ObjhAJLu2ZZrf0qImnkUOBMSgC0qoOvmHXxZzjMbDr9XIF0n2nsDj1qMT2ggWjsj37qj4zWQD27ggVMZ05Xdu_4l_jDfzbF60wVkJIg4npw5ujmd-5w/s1600/IMG_3114.MOV" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFrSUlIAwT7q5edpKc4rG1Nfv7ObjhAJLu2ZZrf0qImnkUOBMSgC0qoOvmHXxZzjMbDr9XIF0n2nsDj1qMT2ggWjsj37qj4zWQD27ggVMZ05Xdu_4l_jDfzbF60wVkJIg4npw5ujmd-5w/s1600/IMG_3114.MOV" height="111" width="200" /></a></div>
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<div>
<b>Step 4. Drain oil from pan,</b> reheat pan, then add soy sauce mix from the saucepan. The sauce should boil quickly, now add the meat to the sauce stirring & cooking to reduce sauce until meat becomes a sticky consistency. </div>
<h3>
TIP: Definitely use low salt soy sauce. </h3>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz4vv-6mqdYAgtcJuhC3NtqGArrZstCiDtFI50qpZTHVh7_ap2funHiWF5cMeONvIYp28E-SYH3OBB24hXKfaytkzS8ygpb9u_NbdnacjlnT8ce9ZrUCzG0xjNbsl2u7E8z1qgi7jrX7Q/s1600/IMG_3127.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz4vv-6mqdYAgtcJuhC3NtqGArrZstCiDtFI50qpZTHVh7_ap2funHiWF5cMeONvIYp28E-SYH3OBB24hXKfaytkzS8ygpb9u_NbdnacjlnT8ce9ZrUCzG0xjNbsl2u7E8z1qgi7jrX7Q/s1600/IMG_3127.JPG" height="149" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.courtneysqualitymeat.com.au/products.html" target="_blank">Mongolian Beef</a> on Braised Cabbage</td></tr>
</tbody></table>
<div>
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<div>
<b><br /></b></div>
<div>
<b>I loved this method of cooking the Asian Style Beef, but wouldn't make this as a regular 'cos of the sugar & oil content. But definitely worth the effort. Authentic finish.</b></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifmcxX7rt6O9T2zTI-8_ajZRscwhPcVvWXezTkspCvXezuCP-Rg0udJASL_M3lPUEq-a-2Ia1ti4nFKUFF9fNIozlu3pm3YoOWAKyAGtQI-EFkDuc5ELbbtuVDDki21raMXyNCPw03mHk/s1600/IMG_3120.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifmcxX7rt6O9T2zTI-8_ajZRscwhPcVvWXezTkspCvXezuCP-Rg0udJASL_M3lPUEq-a-2Ia1ti4nFKUFF9fNIozlu3pm3YoOWAKyAGtQI-EFkDuc5ELbbtuVDDki21raMXyNCPw03mHk/s1600/IMG_3120.JPG" height="149" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Delicious Avocado & Cocoa Mousse<br />
made by Bec! Will add recipe in next blog</td></tr>
</tbody></table>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5if6xO-c2TsXitv_Xsqme7qXPT1OmTp2rPPqozZ_w-bMYo0rp_y_0q_JdW0SGGCjQYLofldIqqlLjTijX0JDDoHBo4KY0Q1mBuQURuS41tj606GkLCTdpnuXclZZNSF3fow5oZjUmU0M/s1600/IMG_3099.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5if6xO-c2TsXitv_Xsqme7qXPT1OmTp2rPPqozZ_w-bMYo0rp_y_0q_JdW0SGGCjQYLofldIqqlLjTijX0JDDoHBo4KY0Q1mBuQURuS41tj606GkLCTdpnuXclZZNSF3fow5oZjUmU0M/s1600/IMG_3099.JPG" height="149" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Braising <a href="http://www.courtneysqualitymeat.com.au/" target="_blank">Oyster Blade</a> in veggies & rice.</td></tr>
</tbody></table>
Nonnas Apronhttp://www.blogger.com/profile/10573833816707956526noreply@blogger.com0tag:blogger.com,1999:blog-6879254708437236169.post-65229486692510384442014-07-14T05:35:00.000-07:002014-09-04T04:01:04.674-07:00Juices, Soups & Veges<div style="text-align: center;">
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<div class="MsoTitleCxSpFirst" style="margin: 0cm 0cm 0pt; text-align: center;">
<span class="TitleChar"><span style="font-family: "Britannic Bold","sans-serif"; font-weight: normal;"><span style="font-size: x-large;">I Did It Again,<o:p></o:p></span></span></span></div>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaLtoLJF5OsuQj0m2qTTXXjokH2-zCKFqSCpVPVc5-Hyf09lFJ_s6t8lxoJrcisDymIbGyHr9VgFGjN8Hu9tjdYZAFOpvL1TgsaUSihoQpKtaEDW2xhkdxlnV3K8SBZMjYzMcJFEWC8_g/s1600/IMG_2307.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaLtoLJF5OsuQj0m2qTTXXjokH2-zCKFqSCpVPVc5-Hyf09lFJ_s6t8lxoJrcisDymIbGyHr9VgFGjN8Hu9tjdYZAFOpvL1TgsaUSihoQpKtaEDW2xhkdxlnV3K8SBZMjYzMcJFEWC8_g/s1600/IMG_2307.JPG" height="200" width="149" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Refreshing Juices & Avocado </td></tr>
</tbody></table>
<div style="text-align: center;">
<span class="TitleChar"><span style="font-family: Algerian; font-weight: normal;">I Played with Your Heart<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 8pt;">
<span style="font-family: "Arial","sans-serif";">Yes, That
Britney Spears song…….da, da, da, da, daaaa. Don’t ask me the rest of the
lyrics, the first line kept going through my head. <o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 8pt;">
<span style="font-family: "Arial","sans-serif";">Why?<span style="mso-spacerun: yes;"> </span>Well I decided to make a veggie juice for breakfast,
which turned into making a soup, as well as preparing some healthy snacks for
lunch & during the week. <o:p></o:p></span></div>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhESEWV_ytRvznjVDL_JVw-q6Wfl79v1nzKRKQbgWxGBaiQParhVlrPwwN1I_sMZtrKSwOl6DvSsIvExO1zStBDIbQ_Vc8NWEH18PKqW-VVYz1R3LBxA5JKFK8Kx4xOjYCybvHFPtRLYfU/s1600/IMG_2298.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhESEWV_ytRvznjVDL_JVw-q6Wfl79v1nzKRKQbgWxGBaiQParhVlrPwwN1I_sMZtrKSwOl6DvSsIvExO1zStBDIbQ_Vc8NWEH18PKqW-VVYz1R3LBxA5JKFK8Kx4xOjYCybvHFPtRLYfU/s1600/IMG_2298.JPG" height="149" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lemon & Lime Juice & more...</td></tr>
</tbody></table>
<div class="MsoNormal" style="margin: 0cm 0cm 8pt;">
<span style="font-family: "Arial","sans-serif";"><span style="mso-spacerun: yes;"> </span>I have a habit, where I decide to juice or
cook & it escalates to 3 hrs in the kitchen cooking several different meals.
Handy for cleaning out the fridge & having some meals over the next few days,
but feeling a little possessed.<o:p></o:p></span></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzhvF7cHNVeRWZx8kULtb9zQdf2S2Z2ioqkyohloybjyXgBt3Q5Jahyphenhyphen6xgDvSZmkv7buj_quWbuVsTT24Ua5tdqcrRKIkUySHZaKYgrGicrpDxlVSnb3Co_YtA7kXBQkxMJ9jCTsyp7fg/s1600/IMG_2290.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzhvF7cHNVeRWZx8kULtb9zQdf2S2Z2ioqkyohloybjyXgBt3Q5Jahyphenhyphen6xgDvSZmkv7buj_quWbuVsTT24Ua5tdqcrRKIkUySHZaKYgrGicrpDxlVSnb3Co_YtA7kXBQkxMJ9jCTsyp7fg/s1600/IMG_2290.JPG" height="149" width="200" /></a><br />
<h1 style="margin: 16pt 0cm 2pt;">
<span style="font-family: Calibri Light;"><span style="font-size: small;">Today’s juice (I made two, one for Bec’s taste & a spicier one to mix
for myself<span style="font-weight: normal; mso-bidi-font-weight: bold;">)</span><o:p></o:p></span></span></h1>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Arial","sans-serif";">Juice 1. </span></b><span style="font-family: "Arial","sans-serif";">Pineapple wedges, kiwi fruit, green
apples, celery, small slice of ginger & several mint leaves in the juicer.<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgammHPmxn3bHqXWB5IIe6D5XxO6_HWUGbb7sSHeFUndYNS2RAuC3c_W7VPj_YFlm3EOyMsEa2yJ6f7pQtghgdk7sJ0Y4MXHH6pvphVPS4t0-OOb3cttZVPAFK3cpYjiPwZGj3R0Pgkbr0/s1600/IMG_2302.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgammHPmxn3bHqXWB5IIe6D5XxO6_HWUGbb7sSHeFUndYNS2RAuC3c_W7VPj_YFlm3EOyMsEa2yJ6f7pQtghgdk7sJ0Y4MXHH6pvphVPS4t0-OOb3cttZVPAFK3cpYjiPwZGj3R0Pgkbr0/s1600/IMG_2302.JPG" height="200" width="149" /></a><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Arial","sans-serif";">Juice 2. </span></b><span style="font-family: "Arial","sans-serif";">Green apple, carrot, beetroot, big
knob of ginger, knob of galangal & Parsley. I mixed a little of juice 1
into my red juice for a sweeter treat. <b style="mso-bidi-font-weight: normal;"><o:p></o:p></b></span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Arial","sans-serif";">Juice 3. </span></b><span style="font-family: "Arial","sans-serif";">Lemon, Lime, Honey & a sprig of
Mint. For this juice I used the original orange squeezer, added boiled water to
the honey & mixed the ingredients together. In my jug, there’s an infuser
where I added wedges of the citrus & mint. <o:p></o:p></span></div>
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<h2 style="margin: 6pt 0cm 0pt; text-align: left;">
<span style="line-height: 105%;"><span style="font-family: Calibri Light;">Vegetable Soup<o:p></o:p></span></span></h2>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_PhdVyMTlegr9_WtfU-SybbYxp4RJX-zmlq2a80E9Ibh8pqtYadop2klsjt2YGhBgAlz9e3Itk9IepanL3L1pc7rIbxQ8fohKb2bGTNLgeHPJ04LKNl8SHR5wCcUMWgmeIK_3BbFc7F0/s1600/IMG_2312.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_PhdVyMTlegr9_WtfU-SybbYxp4RJX-zmlq2a80E9Ibh8pqtYadop2klsjt2YGhBgAlz9e3Itk9IepanL3L1pc7rIbxQ8fohKb2bGTNLgeHPJ04LKNl8SHR5wCcUMWgmeIK_3BbFc7F0/s1600/IMG_2312.JPG" height="149" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Roasted veggie Soup</td></tr>
</tbody></table>
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<h2 style="margin: 6pt 0cm 0pt;">
<span style="font-family: Calibri Light;"><span style="font-size: small;"><span style="line-height: 105%;">I was ready to cut up the
vegetables I put aside & decided to roast them. </span><span style="font-weight: normal; line-height: 105%; mso-bidi-font-weight: bold;">So it was renamed</span><span style="line-height: 105%;"> ‘Roast Vegetable Soup’</span><span style="line-height: 105%;"><o:p></o:p></span></span></span></h2>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC__OiN2Jla97XTvpZx-3bnc3PdlmVedtBa7nz1mgttX1RntHOwTg3GiOd6NROT_668MSrceBS_6TYNlDElUo8mJhTRMfB4dtKlUqsRIWydwwxYiakg7y2EZ1FwEqfc9WdTgery8JYXs0/s1600/IMG_2318.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC__OiN2Jla97XTvpZx-3bnc3PdlmVedtBa7nz1mgttX1RntHOwTg3GiOd6NROT_668MSrceBS_6TYNlDElUo8mJhTRMfB4dtKlUqsRIWydwwxYiakg7y2EZ1FwEqfc9WdTgery8JYXs0/s1600/IMG_2318.JPG" height="149" width="200" /></a><span style="font-family: "Arial","sans-serif";"><span style="mso-spacerun: yes;"> </span>I used all the different vegetables I had in
the fridge, I was inspired by Bec’s <a href="http://www.courtneysqualitymeat.com.au/" target="_blank">Veal Shank </a>casserole she’d made earlier
this week. The sauce consisted of a tomato, herb with chunks of celery. <o:p></o:p></span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Arial","sans-serif";">In the casserole dish went <o:p></o:p></span></b></div>
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</span></span></span><!--[endif]--><span style="font-family: "Arial","sans-serif";">1
potato<o:p></o:p></span></span></div>
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<span style="font-size: x-small;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><!--[endif]--><span style="font-family: "Arial","sans-serif";">Some
pumpkin<o:p></o:p></span></span></div>
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</span></span></span><!--[endif]--><span style="font-family: "Arial","sans-serif";">2
zucchinis<o:p></o:p></span></span></div>
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</span></span></span><!--[endif]--><span style="font-family: "Arial","sans-serif";">4
tomatoes<o:p></o:p></span></span></div>
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<!--[if !supportLists]--><span style="font-size: x-small;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><!--[endif]--><span style="font-family: "Arial","sans-serif";">2
medium onions<o:p></o:p></span></span></div>
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</span></span></span><!--[endif]--><span style="font-family: "Arial","sans-serif";">3
celery sticks & leaves<o:p></o:p></span></span><br />
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</span></span></span><!--[endif]--><span style="font-family: "Arial","sans-serif";">2
large carrots<o:p></o:p></span></span></div>
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</span></span></span><!--[endif]--><span style="font-family: "Arial","sans-serif";">2
chicken & 2 beef stock cubes<o:p></o:p></span></span></div>
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</span></span></span><!--[endif]--><span style="font-family: "Arial","sans-serif";">Splash
of soy sauce<o:p></o:p></span></span></div>
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<!--[if !supportLists]--><span style="font-size: x-small;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><!--[endif]--><span style="font-family: "Arial","sans-serif";">Splash
of sweet soy sauce<o:p></o:p></span></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiGh46vPVvqE-wc2yqfwo-3cD0bsNqdxcFhbHhqZqkiduqz7vF6FgC2g4ZeS03vSahfO2qyx-guSd6ft3YIckM-xRkF71NM67EPoHu9iGv3md7I09I6rE3VLCLzh2OxQFmrQelNasgWjM/s1600/IMG_2326.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiGh46vPVvqE-wc2yqfwo-3cD0bsNqdxcFhbHhqZqkiduqz7vF6FgC2g4ZeS03vSahfO2qyx-guSd6ft3YIckM-xRkF71NM67EPoHu9iGv3md7I09I6rE3VLCLzh2OxQFmrQelNasgWjM/s1600/IMG_2326.JPG" height="149" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pureed Roasted Vegetables</td></tr>
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</span></span></span><!--[endif]--><span style="font-family: "Arial","sans-serif";">Sprig
of basil<o:p></o:p></span></span></div>
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<!--[if !supportLists]--><span style="font-size: x-small;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><!--[endif]--><span style="font-family: "Arial","sans-serif";">Very
light sprinkle of mixed herbs<o:p></o:p></span></span></div>
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<!--[if !supportLists]--><span style="font-size: x-small;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><!--[endif]--><span style="font-family: "Arial","sans-serif";">1
tablespoon of tomato paste<o:p></o:p></span></span></div>
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<!--[if !supportLists]--><span style="font-size: x-small;"><span style="font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><!--[endif]--><span style="font-family: "Arial","sans-serif";">2
cups of water<o:p></o:p></span></span></div>
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<span style="font-family: "Arial","sans-serif";">I
mixed the ingredients well, covered with a lid & put it in the oven at
about 180c for 1 hour, turned the vegetables & placed back in the oven
uncovered for another 30mins. <o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif";">When
it cooled I added some more water, wizzed it with my stick blender, tasted to
see if it needed any more seasoning. I added 2 more stock cubes & brought
it to the boil. When it cooled I stored it some containers for a few meals. <o:p></o:p></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_wfXAzF6h7mrQC-KloT8rB97RiPooK5wxRcM8kqqnbb4RusuCGRnd1AofRZ_7Tjhg4GMlMSB5DdsuX9VqvtcYzQWm9MmPYHt45_ZROyvdfpQXYTUwYvCVHGBV-ZqhPdAc_J2aaaL9-o0/s1600/IMG_2304.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_wfXAzF6h7mrQC-KloT8rB97RiPooK5wxRcM8kqqnbb4RusuCGRnd1AofRZ_7Tjhg4GMlMSB5DdsuX9VqvtcYzQWm9MmPYHt45_ZROyvdfpQXYTUwYvCVHGBV-ZqhPdAc_J2aaaL9-o0/s1600/IMG_2304.JPG" height="200" width="149" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Avocado, Salt, Pepper & Lemon Juice</td></tr>
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<h1 style="margin: 16pt 0cm 2pt;">
<span style="font-family: Calibri Light;"><span style="font-size: large;">Avocado Dip<o:p></o:p></span></span></h1>
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<span style="font-family: Calibri;">To keep the avocado fresh I scooped it out & added fresh
lemon juice to it, some salt & pepper & mashed it together.<o:p></o:p></span></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuGbBn7Njv52Y39Kkte2ZT1hYn8DBO1LL-WLCNIEOLFsSc_GbT_BkLxt69y07KlNVK86LaGTGovyqxHYo-i1Z0MVHiwjH8Xd2u6c79Szxj5XYmVu3_iwzvZfwMTFOGyt6jawIa-teLKA8/s1600/IMG_2309.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuGbBn7Njv52Y39Kkte2ZT1hYn8DBO1LL-WLCNIEOLFsSc_GbT_BkLxt69y07KlNVK86LaGTGovyqxHYo-i1Z0MVHiwjH8Xd2u6c79Szxj5XYmVu3_iwzvZfwMTFOGyt6jawIa-teLKA8/s1600/IMG_2309.JPG" height="200" width="149" /></a><br />
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<span style="font-family: Calibri Light;"><span style="font-size: large;"><b>Fennel in balsamic</b><o:p></o:p></span></span><br />
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<o:p><span style="font-family: Calibri;"> </span></o:p><span style="font-family: Calibri;">I've already posted this recipe, but it’s simple. Wash &
slice the fennel bulb, sprinkle it with salt, pepper, olive oil & balsamic
vinegar. It’s a nice refreshing snack.<o:p></o:p></span></div>
Nonnas Apronhttp://www.blogger.com/profile/10573833816707956526noreply@blogger.com0tag:blogger.com,1999:blog-6879254708437236169.post-72183220276954006822014-07-14T04:52:00.000-07:002014-09-04T04:01:40.582-07:00Cauliflower or Rice<div style="text-align: center;">
<b style="font-size: x-large;"> Cauliflower or Rice? </b></div>
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<b style="font-size: x-large;"><br /></b></div>
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<h3>
I decide to cook a Favourite of ours tonight!<b> White Risotto & Rib Fillet</b></h3>
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Thinking about a vegetable to accompany the meal & thinking a little bit Paleo or low carb, I thought of substituting the Rice with Cauliflower. Now this wouldn't do for Steve, so my mission was to cook both & compare. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilbgUZAn1wT6asF0e8PP2XboheJuaqpsfBbHG40vwZTtnLfbqf7d3wDq5X6xj5htR-uVv3LTi-nKhjssorHcTqZjDwnK2SfO0ufW4ToPhyP0sq-0F9Z-5N1Z5iPeriesykmA3GkLbsuIE/s1600/IMG_3052.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilbgUZAn1wT6asF0e8PP2XboheJuaqpsfBbHG40vwZTtnLfbqf7d3wDq5X6xj5htR-uVv3LTi-nKhjssorHcTqZjDwnK2SfO0ufW4ToPhyP0sq-0F9Z-5N1Z5iPeriesykmA3GkLbsuIE/s1600/IMG_3052.JPG" height="148" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">What do you Prefer? Cauliflower or Rice</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkLE3SLOf7eyooaw6231T4QkY6HRMT45o9ubm-7EPdq6Xkzto74A38zXvTfTckNI8Q5r8s1rOCb1D_XDWT3pfoV8tQKc9MbsfNvcKAaqQLQzn-J1qnYslqLGyEyetiHYwSGRNy-uIpsqY/s1600/IMG_3038.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkLE3SLOf7eyooaw6231T4QkY6HRMT45o9ubm-7EPdq6Xkzto74A38zXvTfTckNI8Q5r8s1rOCb1D_XDWT3pfoV8tQKc9MbsfNvcKAaqQLQzn-J1qnYslqLGyEyetiHYwSGRNy-uIpsqY/s1600/IMG_3038.JPG" height="149" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ingredients for our recipe, I forgot to show peas here.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Step 2. Dice onion, garlic & rosemary.</td></tr>
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<b> Ingredients for White Risotto</b><br />
1.5 cups med grain rice<br />
1 cup frozen peas<br />
1 onion<br />
5 cloves garlic<br />
Rosemary, Salt, Pepper, Butter<br />
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<b>Instructions:</b><br />
<b>Step 1.</b> Add about 6 cups of water to saucepan & bring to the boil. I add 1 teaspoon of salt. Add in the Rice, boiling for about 15 mins until tender.<br />
<b>Step 2</b>. Dice onion, garlic & rosemary.<br />
<b>Step 3. </b>Heat fry pan, add butter then add onion, garlic & rosemary, cooking until soft & slightly brown. Add peas to boiling rice.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHAhDGEdX2G1D4LHWL3mru8aBfyfNrmFeffWwPrngmP9-de3dZcMyXJMLLxx4r7dR095kfk-GvJ-xTzPf89m9ppBK_M2eNUCNA0IIXUF-LGKK8Srb2jbFNUGYoGFHzhm1prpsVvbnT5-0/s1600/IMG_3042.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHAhDGEdX2G1D4LHWL3mru8aBfyfNrmFeffWwPrngmP9-de3dZcMyXJMLLxx4r7dR095kfk-GvJ-xTzPf89m9ppBK_M2eNUCNA0IIXUF-LGKK8Srb2jbFNUGYoGFHzhm1prpsVvbnT5-0/s1600/IMG_3042.JPG" height="149" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Step 3. Frying the onion, garlic, rosemary.<br />
Boiling rice & cauliflower.</td></tr>
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<b> Step 4.</b> Strain rice & return it to the pan. Then mix in the fried onions & Parmesan Cheese.<br />
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<tr><td class="tr-caption" style="text-align: center;">Step 4. Rice & Peas</td></tr>
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<b> The Cauliflower Version is a little quicker.</b><br />
<b>Step 1.</b> Boil water in a saucepan, 1/2 a teaspoon of salt, then add chopped stem of cauliflower, peas, then florets of cauliflower, boiling for a few minutes until tender.<br />
<b>Step 2. </b>Strain the cauliflower mix, return to pot, gently stir in the cooked onion mix <b>(step 3 of the rice recipe)</b> & Parmesan Cheese.<br />
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<tr><td class="tr-caption" style="text-align: center;">Mixing in the cooked onion mix</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Cauliflower & Peas</td></tr>
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<b><a href="http://www.courtneysqualitymeat.com.au/" target="_blank"> Rib Fillet</a></b> marinated in Garlic & Rosemary.<br />
Heat a little butter in hot fry pan & then add in the steak. I sliced it thin, so brown each side & it's just about done. <b>'Minute Steak'</b><br />
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<b> TIP: Always read the labels.</b><br />
<b>I wondered why my food had been a little tastier & inky looking, so I checked the black jar in the photo & it turned out to be salt. It looked like Black Pepper to me! Black Cyprus Salt.</b><br />
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<tr><td class="tr-caption" style="text-align: center;"><h2>
White Risotto & Rib Fillet.</h2>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCNaeJJFTF_-_WHAzYubpJz6pS1_r0ki8gw_zoEK8xFA5he9cYyfButsErQnUUlNCZeFB3DZFAWDkB9FOAlDGE504tswJ3eUNZPF9a5-nQHNfzrYFJQS9cgJGFpK41HLUB_5EmW517rZQ/s1600/IMG_3057.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCNaeJJFTF_-_WHAzYubpJz6pS1_r0ki8gw_zoEK8xFA5he9cYyfButsErQnUUlNCZeFB3DZFAWDkB9FOAlDGE504tswJ3eUNZPF9a5-nQHNfzrYFJQS9cgJGFpK41HLUB_5EmW517rZQ/s1600/IMG_3057.JPG" height="149" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cauliflower Version</td></tr>
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<b style="font-size: x-large;"><b>What's your preference? Cauliflower or Rice..........</b></b></div>
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<b style="font-size: x-large;">I'd love to hear from you & let me know if you try the recipes. Taste as you mix & add more garlic or salt if needed. Romano Cheese will increase the flavour as well. </b><br />
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<b style="font-size: x-large;">Bon Appetit & Vi auguriamo una Buono Salute!</b></div>
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Nonnas Apronhttp://www.blogger.com/profile/10573833816707956526noreply@blogger.com0tag:blogger.com,1999:blog-6879254708437236169.post-38402129316615449462014-05-19T07:30:00.000-07:002017-04-21T15:38:01.503-07:00Great Australian BBQ Competition Recipe<h2 style="text-align: center;">
<a href="http://www.greataustralianbbq.com.au/teams/" target="_blank">Queenslander Bush Tucker with an Asian Twist!</a></h2>
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aka: Crocodile & Prawn Stir Fry with BBQ'd Macadamia Nuts</h3>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnKVIwkCJpb_n70AmUHk0hsEImejf7wbUMI_OyQquKwkW3RCKfUFUsVtNZNiP8YBw-iC4a2FrNYNBtghzYZ0B8cx_r5Qd7DKdIklstcPoYpCNlvuJthjRajyPk-5jzJLIlcWI75I6QDBk/s1600/IMG_1477.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnKVIwkCJpb_n70AmUHk0hsEImejf7wbUMI_OyQquKwkW3RCKfUFUsVtNZNiP8YBw-iC4a2FrNYNBtghzYZ0B8cx_r5Qd7DKdIklstcPoYpCNlvuJthjRajyPk-5jzJLIlcWI75I6QDBk/s320/IMG_1477.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Crocodile & Prawn Stir Fry<br />
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<span style="font-size: large; text-align: center;">When asked by</span><b style="font-size: x-large; text-align: center;"> Alastair McLeod,</b><span style="font-size: large; text-align: center;"> "</span><b style="font-size: x-large; text-align: center;">Why we chose Crocodile to cook</b><span style="font-size: large; text-align: center;">, seeing we'd only cooked it twice?"</span></div>
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<span style="font-weight: normal;">My response was</span><span style="font-weight: normal;"><b> "We wanted to cook something different"!</b></span><span style="font-weight: normal;"> I actually thought there would be lots of whole cooked fish in the competition. I was wrong! But it was fun a doing a stir fry on the BBQ. We had a little problem with heat, which affected our finished dish.</span></div>
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<span style="font-weight: normal;">I had a practice run cooking the Spices, Herbs, Vegetables with noodles & the Sauce & loved the flavour. </span></div>
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Next we had a practice run at my home with a few friends tasting the dishes we tried.This time we cooked the crocodile. Now I'd seen a post by Brendan a chef cooking crocodile in Lemon Myrtle 3 mins each side. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN5XNlLcvEGtSCokhfArJiWWstxblJQ36sRWwPY1eQIl6g09u_slAzm9ZRHK0gwnOvxsXDN4tavIF3ikeZLtV5dH9qmcpHINFqsha4gq8L9LQf9eGxxCSFqLEfQP_t1llSjHk92eylGH4/s1600/IMG_1471.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN5XNlLcvEGtSCokhfArJiWWstxblJQ36sRWwPY1eQIl6g09u_slAzm9ZRHK0gwnOvxsXDN4tavIF3ikeZLtV5dH9qmcpHINFqsha4gq8L9LQf9eGxxCSFqLEfQP_t1llSjHk92eylGH4/s1600/IMG_1471.JPG" style="cursor: move;" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><h2>
Preparing the Ingredients</h2>
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we decided to sprinkle the croc with some 'bush spices' sear each side on the BBQ, take it off & rest the slab of meat until we added it back into the stir fry. </div>
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I figured if I sliced the meat paper thin, it would keep to a tender consistency. The judges, <a href="http://putiapurefood.com.au/" target="_blank">Chef Dominique Rizzo</a>, Alastair McLeod & Queenslander Billy Moore, recognised this when judging. I've cooked it several times now & as long as I slice it finely, it is tender to eat, but I can't say I've mastered cooking crocodile. In saying this, it's still delicious & worth trying. The closest meat I can compare it to is Chicken. So not so scary to try afterall, & really takes your guests back when you tell them your serving crocodile. </div>
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The Stir Fry preparation takes about 15 mins & when cooking a smaller serve for 4 people another 5-10 mins depending how you move through the steps.</div>
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<b>Ingredients: </b><br />
<b>400 gr piece of crocodile</b><br />
<b>20 green prawns</b><br />
<b>3 sections egg noodles (pictured)</b><br />
<b> oyster</b> <b>mushrooms ( not available when I cooked this time)</b><br />
<b>Coriander, Garlic, Spring Onions, Ginger, Chili</b><br />
<b>Vegetables of choice</b><br />
<b>Bean Sprouts</b><br />
<b>Fresh Coriander, </b><b> Macadamia Nuts,</b><b> </b><b> </b><b> Hoisin </b><b>Sauce, Soy Sauce, Sesame Oil.</b><br />
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<tr><td class="tr-caption" style="text-align: center;">Cooking the Noodles &<br />
Frying the spices, Prawns & veggies.<br />
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<b><span style="font-size: small;"> Step 1. Prepare vegetables (cut finely)</span></b></div>
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<b><span style="font-size: small;"> 2. Mix coriander, garlic, ginger, chili & spring onion </span></b></div>
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<span style="font-size: small;"><b> </b> ( using fresh ingredients, chop & pulp with a mortar & pestle)</span></div>
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<b><span style="font-size: small;"> 3. Sprinkle croc with Bush Spice mix</span></b></div>
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<b><span style="font-size: small;"> 4. Use some of the crushed mixture to prawns (step 2) </span></b></div>
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<b><span style="font-size: small;"> 5. Heat BBQ, add sesame oil, sear croc both sides for 1 min each side , set aside & rest.</span></b></div>
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<b><span style="font-size: small;"> Add</span></b><b style="font-size: 12.8px;"><span style="font-size: small;"> oyster mushrooms to the hotplate & brown the macadamia nuts, then</span></b><b style="font-size: 12.8px;"><span style="font-size: small;"> set mushrooms & nuts aside.</span></b></div>
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<div style="text-align: left;">
<b><span style="font-size: small;"> 6. Bring water to the boil & add noodles. </span></b><b style="font-size: 12.8px;"><span style="font-size: small;">At this stage it all starts to come together.</span></b></div>
<div style="text-align: left;">
<b><span style="font-size: small;"> 7. Add sesame oil to hotplate, add crushed herbs to plate & prawns, turning to cook, add vegetables and stir.</span></b></div>
<div style="text-align: left;">
<b><span style="font-size: small;"> 8. Add 4 tablespoons of Hoisin Sauce, a sprinkle of Soy Sauce,add the noodles</span></b></div>
<div style="text-align: left;">
<b><span style="font-size: small;"> 9. I sliced the croc finely while Jeff stirred the stir fry, the croc was added, the macadamia nuts, sprouts & some fresh coriander.</span></b></div>
</td></tr>
</tbody></table>
<b> The photo in the heading is the larger dish I prepared at a BBQ </b><b>with my very special Aunty Annegret & family. </b><br />
<b>For serving I used those takeaway noodle boxes (that's another funny story) & chopsticks. </b><br />
<b><br /></b>
<b>There is no reason why you can't add a can of coconut milk to the last step of this recipe. </b><br />
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<b><span style="font-size: x-large;"><br /></span></b><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRc89Kk-AJ7QEgmvbcD_LXxioV-Kf6OnbiDKQwqWdQ6jvB-OI5Z3fw_OrMWWcNrgETyBCSVlzHdjyAKsKpRLPHQnxWHxuesFZU3LN0PM-uLlG9NecgV2k-kAgm78-LNIc9SpNkOhPbasE/s1600/Crocodile+%2526+Prawn+Stir+Fry.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="216" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRc89Kk-AJ7QEgmvbcD_LXxioV-Kf6OnbiDKQwqWdQ6jvB-OI5Z3fw_OrMWWcNrgETyBCSVlzHdjyAKsKpRLPHQnxWHxuesFZU3LN0PM-uLlG9NecgV2k-kAgm78-LNIc9SpNkOhPbasE/s320/Crocodile+%2526+Prawn+Stir+Fry.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chicken & Mango Stir fry</td></tr>
</tbody></table>
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7PQuCjNFVD7oDm4G4kgSulBJKMoGHiPM_cvINBus5MDZMEfkCIOOOX2oDWJNy_mKURvmZhGQjc5LDrXq6_fluOlgR1eK4NtpvZEHbiIPjSEiYXE57l0x3M5X_R3mzAy1M4lgeoqxhs7I/s1600/Trophy+for+The+Great+Australian+BBQ+Comp.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="216" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7PQuCjNFVD7oDm4G4kgSulBJKMoGHiPM_cvINBus5MDZMEfkCIOOOX2oDWJNy_mKURvmZhGQjc5LDrXq6_fluOlgR1eK4NtpvZEHbiIPjSEiYXE57l0x3M5X_R3mzAy1M4lgeoqxhs7I/s320/Trophy+for+The+Great+Australian+BBQ+Comp.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Trophies </td></tr>
</tbody></table>
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMCh-vQKkXbA2hcY0ky15C_GG8T4XhHZkFKTeXA7xNpgEElxMBF8fhY57Uy4ewONVqPSGuchyphenhyphenF6q-a6ATOAp0t9xDX8GSx4SSbfzIiqp4FsQmojPPPcGqtQEa6ndhwYQO9UaEVbVYTuyM/s1600/The+Blind+Ingredients+Comp.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMCh-vQKkXbA2hcY0ky15C_GG8T4XhHZkFKTeXA7xNpgEElxMBF8fhY57Uy4ewONVqPSGuchyphenhyphenF6q-a6ATOAp0t9xDX8GSx4SSbfzIiqp4FsQmojPPPcGqtQEa6ndhwYQO9UaEVbVYTuyM/s320/The+Blind+Ingredients+Comp.JPG" width="216" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">One of the chicken dishes in the blind ingredient comp</td></tr>
</tbody></table>
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu9Odr3JHdGltPHqnWl09KgNU6ZC5OhX0hcRC0u0MlA5IHtiWjQPKfZHTXAXHVxSWUW9iUWVydSvjFU0VOmRtkdM_PchoZKtH9ZSZTc37pZ78a4fz5M-652foZ2_2xODnx_NgBEE1Ufus/s1600/Jeff+Ram+%2526+Monika+Courtney+with+judges.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="216" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu9Odr3JHdGltPHqnWl09KgNU6ZC5OhX0hcRC0u0MlA5IHtiWjQPKfZHTXAXHVxSWUW9iUWVydSvjFU0VOmRtkdM_PchoZKtH9ZSZTc37pZ78a4fz5M-652foZ2_2xODnx_NgBEE1Ufus/s320/Jeff+Ram+%2526+Monika+Courtney+with+judges.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">In Front of the judges!</td></tr>
</tbody></table>
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<b><br /></b><b><span style="font-size: x-large;"><a href="http://www.courtneysqualitymeat.com.au/" target="_blank">ENJOY COOKING</a>!</span></b><br />
<b><br /></b>
<b>That funny story I mentioned, was about my bargain chinese takeaway containers I purchased on holidaying in Melbourne. I couldn't help myself, marked down to 20cents for a pack of 8, I bought the lot, while shopping with my sister Heidi for a party. Well do you think I could fit them into my luggage for the flight home. They eventually made it to Brisbane by car. It made a very funny story at the time, having a goof laugh at me.Don't worry I'm always having a laugh at myself. </b></div>
Nonnas Apronhttp://www.blogger.com/profile/10573833816707956526noreply@blogger.com0tag:blogger.com,1999:blog-6879254708437236169.post-77630576208021530622014-05-19T05:44:00.000-07:002014-09-04T04:03:21.930-07:00Greek Lamb Rump<div style="text-align: left;">
</div>
<h2>
<a href="http://http%3B//www.greataustralianbbq.com.au/teams/" target="_blank"> Greek Lamb Rump</a></h2>
<h3>
What your Favourite Cut of Lamb? </h3>
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</div>
<span style="font-family: Georgia, Times New Roman, serif;">How do you choose the cut of Lamb you'd like to cook? </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho-fmiFlCjs8AeYfkOdF0-M9ZZvZc_2supdamRXSn3zQntVAWkI6YLqxk-r3scjl0Qx5lfSV_NOOVu7ABINaFx4NGF2_9tJ8UryS3XxfLimQ0dfAPXvufOdD5-Sd0-ivHDRRHFNzth_ic/s1600/IMG_0050.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho-fmiFlCjs8AeYfkOdF0-M9ZZvZc_2supdamRXSn3zQntVAWkI6YLqxk-r3scjl0Qx5lfSV_NOOVu7ABINaFx4NGF2_9tJ8UryS3XxfLimQ0dfAPXvufOdD5-Sd0-ivHDRRHFNzth_ic/s1600/IMG_0050.JPG" height="150" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Rack of Lamb or Lamb Cutlets</td></tr>
</tbody></table>
<b>Lamb</b> is delicious when cooked on it's own, without marinades, salt or seasoning. The meat tends to have a mildly salt flavour of it's own.<br />
<br />
A <b>Rack of Lamb</b> or the <b>Cutlets </b>are a sweeter milder flavour of Lamb.<br />
<br />
<br />
Originally we stuffed the Lamb Back-strap with Feta & Spinach, when cooked the cheese melts & produces a lovely sauce dripping from the meat. <br />
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</div>
Now we stuff the<b> Lamb Rumps with the Feta & Spinach</b>. It's more cost effective, easier on the pocket & the <b>Rumps</b> provide <b>a richer flavour, yet tender & juicy. </b><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYFWou18Mwm5FINnrKGKigW2ZYZoJLGSDtpn4AwQzYkWUBLqSaJ7jqEVAyqjQ7ubCImt6u-Kv1vK6yzQdO-mQm-w_ba7YO6gd_BPGGuPHVbY_h0z1rXyJfSLk1o9aYCX_EwVDK-Gr5F8E/s1600/IMG_0105.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYFWou18Mwm5FINnrKGKigW2ZYZoJLGSDtpn4AwQzYkWUBLqSaJ7jqEVAyqjQ7ubCImt6u-Kv1vK6yzQdO-mQm-w_ba7YO6gd_BPGGuPHVbY_h0z1rXyJfSLk1o9aYCX_EwVDK-Gr5F8E/s1600/IMG_0105.JPG" height="150" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lamb Back-straps - Loin of Lamb</td></tr>
</tbody></table>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRE0U3XxPzq4lm2Jajx_sUmEMRHXzLI6RRNC2vEswWswFxHnFD-I4VhQfPBFdzL_md9CbIQfnnAj3eriM03HSfQUkug8QMyGe2_BGtNzrIUrtN9vvWARc7NTuijV63BVSE1SbIipakZo8/s1600/IMG_1029.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRE0U3XxPzq4lm2Jajx_sUmEMRHXzLI6RRNC2vEswWswFxHnFD-I4VhQfPBFdzL_md9CbIQfnnAj3eriM03HSfQUkug8QMyGe2_BGtNzrIUrtN9vvWARc7NTuijV63BVSE1SbIipakZo8/s1600/IMG_1029.JPG" height="149" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lamb Rumps with Feta & Spinach</td></tr>
</tbody></table>
<br />
We named this dish<br />
<b><a href="http://www.courtneysqualitymeat.com.au/" target="_blank">'Greek Lamb Rump'</a></b><br />
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<b> </b>When I entered the<b><a href="http://http%3B//www.greataustralianbbq.com.au/teams/" target="_blank"> Great Australian BBQ, </a>Jeff & </b>I had to come up with a Lamb Dish for the BBQ. We cooked up the different cuts Jeff with the <b>Lamb Cutlets with Jeff's home-made marinade. </b>They were delicious, sweet tasty & tender.<br />
I cooked the <b>Greek Lamb Rump</b> & once again, the Lamb was full of flavour, meat richer in flavour compared to the cutlets.<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrP_vDRXrOnZ-w0zQrb_GIy6IXBP0_mc-P1Vx57iMzoE8cAqqfxYhExg7jZQff5xJrFu2zMFXzj4sl2IFhal6enOfxAALg-kGuW9npnK1uMFHq-sC6bCiuzBV8_231FIhHmJTVPZcAdBg/s1600/IMG_1030.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrP_vDRXrOnZ-w0zQrb_GIy6IXBP0_mc-P1Vx57iMzoE8cAqqfxYhExg7jZQff5xJrFu2zMFXzj4sl2IFhal6enOfxAALg-kGuW9npnK1uMFHq-sC6bCiuzBV8_231FIhHmJTVPZcAdBg/s1600/IMG_1030.JPG" height="149" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Greek Lamb Rump</td></tr>
</tbody></table>
<br />
Due to the richness of the Lamb Rumps Flavour we decided to go with<br />
the Greek Lamb Rump. Jeff & I were happy with the dish we presented, we didn't win, but we know our dish was Delicious.<br />
<br />
My Mediterranean Cous Cous accompanied the Lamb Rump.<br />
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Nonnas Apronhttp://www.blogger.com/profile/10573833816707956526noreply@blogger.com0tag:blogger.com,1999:blog-6879254708437236169.post-38018933059561828522014-04-27T06:20:00.002-07:002014-09-04T04:09:51.130-07:00My Family's White Pasta!<div class="separator" style="clear: both; text-align: center;">
<br /></div>
One
of the first recipes I learnt to cook from Nonna, was White Pasta. This
the name I know it by, I make a similar dish that I call White Rissot,
not Rissotto, drop the o. That's how I remember hearing the word.
Anyway, that's another recipe..<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8S3dXl8p6h7SX41YtH5Q1ahyodhs9tuMqZevYrY7h7jxTqDs_WtQ3sTMsNG_j1JDrk8LxZHziqXUBPS5obsbseKNQDaLWXmp3qgMt9Dgt-4OlJdSYByqMDQVwN2ZG5jhLvA0jgMit3ik/s1600/IMG_0579.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8S3dXl8p6h7SX41YtH5Q1ahyodhs9tuMqZevYrY7h7jxTqDs_WtQ3sTMsNG_j1JDrk8LxZHziqXUBPS5obsbseKNQDaLWXmp3qgMt9Dgt-4OlJdSYByqMDQVwN2ZG5jhLvA0jgMit3ik/s1600/IMG_0579.JPG" height="150" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">White Pasta?</td></tr>
</tbody></table>
This is a very <b>simple, quick & tasty meal</b>. I
use fresh ingredients, (not the cheap garlic) fresh rosemary, from the
garden. In Ayr Nonna & Nonno had hedges of rosemary growing, the
soil was sandy, which allows good drainage. With the additions of onions
& butter, to fry these ingredients until golden brown.<br />
<br />
<div style="text-align: justify;">
<div style="text-align: left;">
<b>Ingredients</b>: </div>
<div style="text-align: left;">
4 cloves of good quality garlic</div>
</div>
<div style="text-align: justify;">
<div style="text-align: left;">
1 stem of fresh rosemary</div>
</div>
<div style="text-align: justify;">
<div style="text-align: left;">
1 large onion </div>
</div>
<div style="text-align: justify;">
<div style="text-align: left;">
butter</div>
</div>
<div style="text-align: justify;">
<div style="text-align: left;">
1/2 cup of frozen peas ( I have used dried peas)</div>
</div>
<div style="text-align: justify;">
<div style="text-align: left;">
400gr pasta</div>
</div>
<div style="text-align: justify;">
<div style="text-align: left;">
salt & pepper</div>
</div>
<div style="text-align: justify;">
<div style="text-align: left;">
parmesan cheese, (Romano cheese is great for more flavour)</div>
</div>
<div style="text-align: left;">
extra ingredients I've added are mushroom & bacon.</div>
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2gCobwxJSpI45nax4o5TFeA80QzitbAwpsE-5r1iaKgXnvnpr87kGKNMyC_27urR94DujW2PphCxjeah1w7O7XPHiDCHmTMHBBsKoXe18Z9OAwX5OTTOjSDZM2YlXtY-aS1b8B7KLjAA/s1600/IMG_0189+%284%29.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2gCobwxJSpI45nax4o5TFeA80QzitbAwpsE-5r1iaKgXnvnpr87kGKNMyC_27urR94DujW2PphCxjeah1w7O7XPHiDCHmTMHBBsKoXe18Z9OAwX5OTTOjSDZM2YlXtY-aS1b8B7KLjAA/s1600/IMG_0189+(4).JPG" height="230" width="320" /></a></div>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTElUoiNJbHcFiw8gXiNmN84HELl1Wou45fPQdOn1w9W3C-S-W0iu70epimw8TahH8QeqtZSv_zwzCLbif7QUbjOVHwfuO9hfdh0ihTyOpZpMrBp5wm3M7AroDwVRuvwEaZpaIb5qhT8U/s1600/IMG_0576.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTElUoiNJbHcFiw8gXiNmN84HELl1Wou45fPQdOn1w9W3C-S-W0iu70epimw8TahH8QeqtZSv_zwzCLbif7QUbjOVHwfuO9hfdh0ihTyOpZpMrBp5wm3M7AroDwVRuvwEaZpaIb5qhT8U/s1600/IMG_0576.JPG" height="150" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Boiling the pasta& frying the onion, garlic,<br />
rosemary in butter + more</td></tr>
</tbody></table>
<b>Method of Preparation.</b><br />
<ol>
<li><div class="separator" style="clear: both; text-align: left;">
Chop or crush<b> garlic</b>, dice <b>onion</b>, break off leaves of the <b>rosemary</b>.</div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
In a large saucepan, boil water &add a teaspoon of salt. Add <b>pasta</b> to the boiling water, stirring until it stays separated. If using dried <b>peas</b>
add to the pot when you add the pasta or the frozen peas can be added 5
minutes into boiling. Once the water is boiling furiously, I put on the
lid & turn the stove down so the water simmers.</div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
Heat a frying pan & add a good dollop of <b>Butter</b>, add the onion, garlic & rosemary.</div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
When the onions change colour, add<b> bacon</b>, brown, stirring to keep ingredients from burning, you can lower the temp to allow flavours to blend & cook through. Add <b>mushrooms</b> & finish cooking. </div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
At this stage I add a little more butter, some <b>salt</b> & cracked<b> pepper</b> to help spread flavours mix through the pasta. </div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
Drain Pasta, return the pasta to saucepan, </div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
Add the ingredients in the fry pan to pasta.</div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
Add the <b>Parmesan Cheese</b> & mix through the pasta. </div>
</li>
</ol>
<div class="separator" style="clear: both; text-align: left;">
This
recipe is easily adapted to individual tastes, you can add extra garlic
& cheese. My family love this dish. My pantry usually holds all
these ingredients, so I find if It <b>doesn't seem like I have anything in the fridge</b>, which is the <b>kids favourite catch phrase,</b> I can whip this <b>up quickly.</b> </div>
Nonnas Apronhttp://www.blogger.com/profile/10573833816707956526noreply@blogger.com0tag:blogger.com,1999:blog-6879254708437236169.post-36284308035077272782014-04-27T05:43:00.002-07:002014-09-04T04:10:23.929-07:00Kerry's Fried Rice<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCU6aoUm0uqA0erS6Rjq6tWg4o1Ii55FXbvlHeUT0exiFnTW6Vt9nltrxBiBc2Z-IytBlo3vfN8AI68PqRfb-NZapqQL5KA42n-6ilpz0KQVbneUZ6wyyoDsntZ_q5y2pEjaK7bnqPS-A/s1600/IMG_1778.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCU6aoUm0uqA0erS6Rjq6tWg4o1Ii55FXbvlHeUT0exiFnTW6Vt9nltrxBiBc2Z-IytBlo3vfN8AI68PqRfb-NZapqQL5KA42n-6ilpz0KQVbneUZ6wyyoDsntZ_q5y2pEjaK7bnqPS-A/s1600/IMG_1778.JPG" height="149" width="200" /></a></div>
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<span style="font-size: small;"><span style="font-family: Georgia, Times New Roman, serif;">This is the recipe I watched my dad cook as a child, he taught me how to cook this many years ago.</span></span></h2>
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I prepare all my vegetables, depends what I have in the fridge or pantry. A great addition to the pantry is packets of Dried peas. Not the split peas meant for soups. Dehydrated Peas, though<b> frozen peas</b> are great also. I like to have <b>can of corn</b> in the cupboard as well. I have a supply of <b>stock cubes, rice, soy sauce, salt, pepper</b> & if the family likes the flavour, 5 spices. Dad didn't add stock cubes, I add them sometimes for added flavour.<br />
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<b><span style="font-size: large;">Ingredients: </span></b>In this recipe I used<br />
4 cloves chopped garlic<br />
1 diced onion,<br />
1/2 diced capsicum<br />
1 grated carrot<br />
1 chopped shallot<br />
1 can of corn<br />
2 cups of long grain rice<br />
soy sauce, 2 stock cubes, salt & pepper to taste.<br />
some vegetable oil to fry rice & a jug of boiled water.<br />
<b style="font-size: xx-large;">Step #1. </b><span style="font-size: large;">Prepare ingredients</span><br />
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<b style="font-size: xx-large;">Step #2.</b><span style="font-size: large;"><b> </b>Add a little oil to pan, fry the crispier veggies first, onion, capsicum, garlic adding the other veggies in turn. I add the grated carrot & shallots at the end of cooking. Remove the veggies from pan. </span><br />
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<b style="font-size: xx-large;"> </b><span style="font-size: large;"> </span><b style="font-size: xx-large;">Step #3. </b><span style="font-size: large;">Add some oil to hot pan, then add in rice, stirring until lightly browned. Next step is to add some of the boiled water gradually to pan. Stir & let the rice absorb the water, adding more water as it is absorbed. I add the stock cubes, salt & soy sauce at this stage. As the rice becomes tender, I put the lid on to allow the moisture be absorbed. The rice shouldn't be soggy & have a slightly nutty texture. </span><br />
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<b style="font-size: xx-large;">Step #3.</b><span style="font-size: large;"> Mix the vegetables into the rice, topping with some of the green shallots leaves. You can also use fried onions for more flavour & texture. </span><br />
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Adding 5 spices will give a more authentic Asian Flavour. I've always used long grain rice for Fried Rice.<br />
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I find boiling long grain rice & storing for the next day, can leave the rice very dry & not very edible. It does moisten if I use it to make a fried rice using the method of adding cooked rice into the oil, adding soy sauce, seasoning & vegetables.<br />
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I cooked some <a href="http://www.courtneysqualitymeat.com.au/" target="_blank">Honey Soy Chicken Drumstick</a> in the oven to be served with the Rice.<br />
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Jaimi's my in-house Critic today!<br />
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Fried Rice is a great meal to prepare ahead of time. Great for parties, snacks, lunch boxes & tomorrow nights dinner. Hope you enjoy cooking it, using whatever you have in stock or to the families tastes.Nonnas Apronhttp://www.blogger.com/profile/10573833816707956526noreply@blogger.com2tag:blogger.com,1999:blog-6879254708437236169.post-51791721161402547732014-04-27T04:46:00.002-07:002014-09-04T04:10:59.808-07:00A Fennel Snack!<h2 style="clear: both; text-align: center;">
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<span style="font-size: large;">My mum-in-law, Lena, put me onto this snack.</span></h3>
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I trimmed & washed the Fennel Bulb, trimming the root off the base so the stems separate easily. Cutting the stems into strips, I squeezed a lemon, added some Olive Oil, Salt & Pepper, mixed & poured the mixture over the Fennel Strips. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL6nQFE_ocGMY9Omgb61sADTSI2GB0Q9dcBAcif6LeQC3p9GA8y-fhNJ2Ye7HPjCrj4ad7vSK_d3ACq1v1Vm4QjAsF5zEUm8A3FcW5psJnzxQbc_LfP1kvddBME7L_-Do05IZQrXMISlQ/s1600/IMG_1814.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL6nQFE_ocGMY9Omgb61sADTSI2GB0Q9dcBAcif6LeQC3p9GA8y-fhNJ2Ye7HPjCrj4ad7vSK_d3ACq1v1Vm4QjAsF5zEUm8A3FcW5psJnzxQbc_LfP1kvddBME7L_-Do05IZQrXMISlQ/s1600/IMG_1814.JPG" height="200" width="200" /></a> This is Delicious & I store this in the fridge until I need a snack.<br />
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Fennel has a sweet & very mild aniseed flavour. The Aniseed flavour comes from anethole, an aromatic compound also found in anise & star anise.<br />
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Steve makes an <a href="http://www.courtneysqualitymeat.com.au/" target="_blank">Italian Sausage</a> with Pork, Salt, Pepper & Fennel seeds.<br />
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Bec reckons it would be nicer with Celery! Maybe it's an acquired taste, but I Love it!Nonnas Apronhttp://www.blogger.com/profile/10573833816707956526noreply@blogger.com0