Monday, August 29, 2011

The Bargain Shopper: Best Sites for Daily Deals

Don't really care about the deals! I'm in love with the colour!!!!
This would so rock for a summer garden party for boys or a modern chicky!
dailydeals3.jpg

The Bargain Shopper: Best Sites for Daily Deals:

Who doesn't love a good deal? I think by now we are all on, or at least know of the Groupon—Living Social wagon. Well, there are a number of other not-so-well-known daily shopping sites that focus more on decor, fashion and getaways where you can find some pretty stellar deals. Find out what they are after the jump...

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oh and RSS feed this site! Apartment Therapy Main Inspiration bountiful!

Whirlpool KitchenAid: Art Deco, Art Nouveau, Pop Art, Brazilian Modernism, Modernism, Surrealism

I love advertisement. It's c0mmunication in its briefest form. No whining*, straight to the point and always interesting.

So this set of ads are definetly aimed at me.. Advertising and KitchenAid! Name one one person who wouldnt kill for one of these babies? Then name one person who wouldn't love to have this printed large and framed on wall!!! Which one? I love all of them. but being a solid colour kinda girl, I think Modernism edges out. Just.

Whirlpool KitchenAid: Art Deco, Art Nouveau, Pop Art, Brazilian Modernism, Modernism, Surrealism:

kitchen aid art deco


kitchen aid art nouveau


kitchenaid pop art


kitchen aid br modernism


kitchen aid modernism

kitchen aid surrealism


Advertising Agency: DDB, Brazil
Creative Directors: Sergio Valente, Marco Versolato, Cássio Zanatta, Rodrigo Almeida
Art Directors / Copywriters: Ulisses Razaboni, Marcos Abrucio
Art Buyers: Clariana Costa, Alessandra Nunes
Graphic Production: Edson Harada, Nereu Marinho
Account Supervisor: Polika Teixeira, Cristiane Pereira Heal, Sandra Lessa, Mariana Constantino, Luca Adler Bamberg
Planners: Cynthia Horowicz, Paulo Vita, Camila Martinez Lima
Media: Monica de Carvalho, Patrícia Muratori, Ana Carolina Espósito, Aline Brazolotto, Marcelo Estevam
Illustration: 6B Estúdio
Photolithography: Burti
Image processing: 24 \ 7 id

*excludes Coles "down down" ads.

Sunday, August 28, 2011

Macarons or Macaroons

Sweet, crisp, chewy, colourful, flavorful and very circular.  Some of the words used to describe these disc of sweetness.

Flavourwise I have these down pat.  Taking inspiration from my favourite drink, I have combined Hazelnut meal, with sugary chew of meringue, and the tarry zing of fresh lime in a swiss buttercream. So lickable!


Chinese pork with taro pastry

Master sauce cold cooked pork, shredded, twice cooked with dived taro and swedes in a red fermented bean and garlic sauce, wrapped on puff pastry.


Monday, August 22, 2011

raspberri cupcakes: Easter Bunny Macarons

For this - I'll go back to Almond Meal. That is saying a lot. :)

raspberri cupcakes: Easter Bunny Macarons:

EASTER BUNNY MACARONS. OH EM GEE. Okay *deep breath* trying to stay calm here. The extreme cuteness of this post may send me into a large...

Friday, August 19, 2011

Zucchini Slice

Really quick and simple if you have a hand blender.  Steph bought one for me as a Christmas present.  I admit to being a grouch about it. I didn't want a stick blender (I wanted a pretty and girly bracelet, which I didn't get.)  But, nearly a year later, I can say that the stick blender, esp the food processing (FP) bowl has been a very useful tool in my kitchen ever since. (i hate chopping onions)


Ingredients
5 eggs
1 cup) self-raising flour
375g zucchini, washed, top and tail removed, chopped into 2cm blocks
2 red onion, peels and quartered
1 cup grated cheddar cheese or 1/2 120g of block cheese, cut into 1cm cubes
60ml (1/4 cup) Olive Oil

Utensils

Oven
Food Processor (FP)
Mixing Bowl

Method
• Preheat oven to 170°C.
• Grease and line baking pan a A4-ish size lamington pan.
• In the food processor, finely chop 2 red onions.  Remove from the FP, and add to mixing bowl.
• Beat Eggs in the FP, add flour, whizz until flour is well mixed.  Add to mixing bowl
• FP the zucchini to a finely chopped consistency.  Add to mixing bowl
• FP the cheese with 1/4 cup of flour.  Add to mixing bowl.
• Add the oil to mixing bowl.
• Season with salt and pepper. 
• Now stir the onion, egg/flour, zucchini, cheese, stir until well combined. 
• Pour into pan, don’t fill to the brim.  If you lots of mix, split into two pans.
• Bake in oven for 20 minutes or until cooked through.
• Take out, let cool before cutting. 
• Can be eaten cold or reheated.

Notes:
Zucchini
Large Zucchini have bitter skin.  You will need to peel it.
Salt and Pepper
Heavy hand required, eggs are not tasty without S&P if you are using a grinders I would suggest at least 1 turn of salt and pepper per egg

Recipe Adapted from taste.com.au

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Retro Notice

I have vague memories of spending hours, cleaning out the old copy and writing and replacing the notice text with personalised stuff.

It was a fun party. we even got into dressing up for the event. The cookbooks we found were hilarious to read. with that sort of Shock/Horror/Absurd factor.

I did contemplate going one step further and having an Apsic Cook Off. But I cant face that much gelatine at one sitting!
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Monday, August 15, 2011

Recipe for Chinese Soy Sausages




Photo: Steph @ instagram
 
2kg chicken  thigh fillet 
300g fat (omit if you have skin on the thigh meat)

4 star aniseed
4 cinnamon sticks
3 tablespoons szechuan peppercorns
1 cup dark soy
1 cup light soy
1/2 cup chinese wine (dry sherry)
2 tablespoons brown sugar
1 teaspoon salt.

Ginger Shallot Relish
3 large knobs of ginger. peeled and cut into small pieces for food processor
2 large stalks of spring onion, diced, dark green stalks removed
olive oil 
1-2 tsp of salt 

Instructions:
Prepare sausage casing, as per instructions. or use collagen casing! :)
Dry roast the spices (star aniseed, cinnamon, peppercorns) take off the heat before it gets smoky and crush in mortar and pestle
Mince the chicken and fat/skin,  with the mincer, you can feed the mix through the mincer once more, if you want a finer sausage meat, but I reckon once is enough.
Add all the marinade and spice ingredients to the mince.  Mix well.  
feed casing onto sausage nozzle.
Give yourself about 7cms of empty skin before you pump the meat 
Fill the sausage as one continous entity, then stop about 7cms from the end of the skin.  Hold both ends of the sausage, fold in half.  where it creases, gently pump the meat away.  Twist. Ooh! you have two sausages! 
Measure out your chosen length, for me it was a hand-width(9cm) then grab and twist, measure out another 9cm grab and twist,  If you have meat oozing out the end, remove the excess meat and tie the end of the sausage.
repeat until you are out of casing (make hamburgers) or out of meat, store left over casing way for another rainy day.
Leave in fridge for 24hrs to marinate and chill.

Throw on the bbq.  Cook until no red juices, serve with relish.

Relish : Simple.  In a food processor, process the ginger to tiny 2mm little chunks ginger, scoop out into bowl, then add the finely chopped spring onion, process until its well and truly chopped.  Add that mess to the ginger with the salt, and pour on the oil, stir.   Keeps forever.  use it in stirfry or just mix into freshly steamed rice. mmm!  

PS:  Chopped spring onions make you bawl!!! darn painful.  T-T. 





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Monday, August 08, 2011

Book Review: The Sweet Life in Paris by David Lebovitz

I read a book!  A real book!

I picked it up in Kuala Lumpur,  actually I did look for a book in Sydney, but most of the travel lit, was about some woman going overseas falling in love, coming back, missing him/her/it. Going back, falling in love blah, blah, blergh!

But in KL, they have an amazing english bookstore, (cant remember the name, store colour was burgundy) and excellent range of cookbooks (1st section), a craft section (2nd favourite).   I also popped by the travel section to see if I could find a travel book on Italy for Mum, but instead found "The Sweet Life in Paris, by David Lebovitz.

Friday, August 05, 2011

Linked: Door Porn

I'd go knocking for anything to get my hands of these pretty pieces. i love the 4 at the bottom :) The black is so stately and the orange is funky. Okay thats it! I'll have two front doors! Maybe three...

Design Crush : Door Porn: "

There’s not one thing wrong with the exterior of my house except for the sterile, under-ten-years-old feeling that I’d like to abolish. First on my list is adding some character to the front door. And while it’s not in the budget to buy a new one, I know a coat of fresh paint can do wonders. I’m torn between goldenrod and black at the moment, but anything has to be an improvement on the dull beige is currently is.


Clockwise from upper left: via inside the loop, Apartment Therapy, Marie-Hélène Cingal, via Layers of Meaning, Peden+Munk, via A Cottage in the Woods

"

Thursday, August 04, 2011

Using the rice appliance

Make Bento: To encourage my fight for fitness and healthy life.
Photo:Breville

I think it plain stupid to pull out our 10cup rice cooker for what amounts to be 2-3 cups of steamed rice.

This is our rice cooker by the way.  He lives under the sink.  He was a lovely birthday present from my darling husband.  Who has learnt that when buying presents for his wife, "useful" is good. but "pretty" is also required... 
Note: Rice cooker lives under the sink, not husband

 So today I grabbed myself one a Microwave rice cooker.
Photo: Decor



According to Uncle Google, All i need is a M-wave Container, water, rice and clingfilm.  So Red boy might be a bit of an overkill.  On the other hand, i have see what microwaves can do to plastic, and my aim from all of this is to remove not add something a little extra to my diet.

So instructions for Sushi Rice. Here.

However, I'm suppose to be on a diet and loose some of the jelly belly.  That meant brown rice... yum.. maybe...  Okay but healthy can still be cute, just brown.  Brown is good!  Just think, Kittens, Bears, Rabbits, Macaroons, Cake, Cookies, Chocolate, Coffee...  errr, think lean Eva, LEAN!


Ahem.

So Instructions for Brown Rice method

After Paul murders me at the gym

Yanko Design: Oyster Cards Get Cute

THIS IS COOL! If Sydney can skip the smart card and go straight to this I might forgive their stupid delays.


Oyster Cards Get Cute: "
The Oyster card, London’s electronic travel card system, is something synonymous with natives and visitors alike. Unchanged for 8 years, designer Benjamin Parton thought it was time for a total redesign- something fun and memorable with improved functionality. The Oi is a wearable oyster card that can be worn as a ring or “watchstrap widget.” As easy to identify as it is handy, Oi aims to help ease the confusion caused by passengers fumbling for the old-school cards.
Oi uses the same radio-frequency coil infrastructure as the existing Oyster cards and the final product can be bent and twisted without damaging the internal components and is also unaffected by interference from other radio frequency devices.
Designer: Benjamin Parton




----------

Yanko Design
Timeless Designs - Explore wonderful concepts from around the world!
Yanko Design Store - We are about more than just concepts. See what's hot at the YD Store!

"

Wednesday, August 03, 2011

Dinner - Joint effort


Originally planned to cook this meal, but because I was tired and yawning every 5mins Dad took over.

To the left, chicken and pumpkin blackbean claypot, Stirfried Greens, Porkbelly in Master sauce, and Steamed Savory Egg with chicken and salty duck eggs.

All these dishes are simple homestyle dishes. I'll remake all of these any day of the week, yet you would never see them on the menu of your local Chinese. Which goes to show, must befriend the chef :)

Not sure what I'm cooking tonight,  Dad and Mum seem to be quite meat focus, and I just cant see me getting away with just one dish meal.  Maybe claypot rice for dinner.  Or steamboat.



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Sausage Making + Casing notes

Many months ago, I purchased a mincer with sausage nozzle attachment to make sausages.

My intention was to wow everyone at the Tapas Masterchef comp we were holding.   However, something came up and it was cancelled.   The maker went into my appliance warehouse (aka cupboard) and left alone for many months.

But this month seems to be a time for bring out those shelved projects, (Gingerbread house is also getting a refresh) Sausage casing purchased so off we go!

Steph joined in (being meat lover) and made some lamb sausages, I made soy chicken sausages.  Here are the photos from the whole event
 mincing lamb for sausages
 Dry Roasting Spices for Sausages  < > Dry Spices with soy and other wet ingredients
 Sausage Mince, blur factor was a filter from the phone
 Chinese Soy Chicken sausages
 Lamb Mince
 Lo Sui Marinade - Five Spice, Dark and light soy, cinnamon, orange zest, chinese wine, star aniseed, sichuan peppercorns
Collagen sausage casing

Collagen Casing -  I really recommend these for newbies to sausage making!  I'm not keen on cleaning/flushing hog casing and a big bonus is that these come dry and ready to use, and dont require refrigeration or fussy storage.  Just feed them onto the sausage nozzle and start using.   The texture is like paper, with a touch of oil. I suggest feeding it on the nozzle with damp hands, that way you get more onto the nozzle.  Then snip off about 4cms from the tip, start pumping then twist and seal.  This avoids the air pocket.
Collagen Casing - www.bakeandbrew.com.au
Check your nozzle!  the once that came with my mincer is too big for the 26mm casing.  I'm stuck on the 30mm, until I can find another nozzle.

Steph wants to try using the real stuff, but I think the whole thing is fairly fiddly, so TOO bad!

Fat Factor:  All the recipes claim to require the mix at 1part fat, 2 parts meat.  Steph and I found that to be too much fat. so next trial we are reducing the amount of fat to half the called for amount.

Sausage Making:  Everyone should do it.  I was reduced to a giggle schoolgirl for 10mins as we pumped out the first sausage.  Its a great foodie party event, everyone brings their own spiced mince,  it gets pumped into sausages and they everyone tries them out.

Various comments:
Steph: (while mincing with bad russian accent):  Pass me the fat baby. (bey-bee)
Eva: (while Steph stuffs)
Slow down! It's getting too thick!
Are you sure its suppose to be so long?  Its massive (2 foot)
It wont bend! Its pushing the tray off the bench!
Steph (feeding the casing onto the nozzle) Will this condom ever end?
"How appropriate"  A comment on the background music "I Touch Myself" by The Divynls
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Kitchen Kidnapping

Parents are up.

The Kitchen is no longer mine >_<

Bentos have been put off until next week.

Tuesday, August 02, 2011

Shopping

I have cheese slices cherry tomatoes, yoghurt, slices of ham and turkey...  You know what this means right?

I'm going to give bento making a kickstart!

Monday, August 01, 2011

Cleaning Silicon Cupcake Molds

I love silicon molds.  They compact, colorful and don't require oiling, come in all shapes and sizes, and  they fit in a nice tupperware box ready for me to use at a moments notice.

However, I hate cleaning them.  Really.  I dream of the day I can just throw all of them into a machine and they scrub out all the baked on crumbs and oil.

That day is yet to come.  So I have to resort myself to finding a way to scrub each one, which is quite difficult and time consuming as they are floppy and see those ridges? They are crumb collectors!  Argh!

Yesterday I had used some super large ones to make cakecups, and while I was up to my elbows in soap, I came up a way to at least clean each one properly.  The images explain it all, but basically, you turn the mould inside out over a tea cup, or some other round object, scrub and move onto the next.  The teacup gives you a firm base to scrub on, which gives you cleaner wash.

While im typing this, im thinking about a electronic juicing machine... convert the pike into a scrubbing head and my problems may be solved!  Just what my kitchen needs.  Another appliance!