Sunday, October 21, 2012

Starving the Foodie Blog .......

These past 5 months have been a total change of lifestyle - I have remembered from time to time to take photos of the food in front of me, but have lacked the impetus to publish the pictures....
Rather ordinary - crumbed cutlets and veggies

Lemon Merengue - oh my so oversweet -
could not finish it all

here are the random photos found on my camera and phone over the past few months ...... 

First Breakfast after the 21 day challenge
 Hot Chocolate & Choc Croissants!
Could only manage ONE!!  

The night before my 21 Day challenge started
No Chocolate for 21 Days!!!
AND I DID IT ! !!!!
(and raised $217 in the process)

Lunch at a little cafe on the peninsula - Cliffy's in Rye.
H had toasted Egg & Bacon S/wich
I had toasted cheesy bites with salad & salsa -mmmm

Now the challenge is on for me to remember to take photos as I head out and about over the coming weeks - I really love my food and hope to share cullinary delights found along the peninsula

Please let me know if you are aware of another foodie blog on the Mornington Peninsula - I'd love to visit it ........

Friday, April 6, 2012

Food in Daylesford .......

Morning Tea
Hot Chocolate and Lemon Tart
from the Chocolate Shop in the main street
of Daylesford
I would like to think this blog exists to showcase my cooking talents, but after my wonderful weekend away last weekend - I needed to show off the food that I ate.  Most meals I remembered to whip out my camera before tucking in.....
Delish Cider at Cliffy's in Daylesford
Pate at Cliffy's in Daylesford
remnants of 3 very nice curries at
Ashumann Da Dhaba in Daylesford
Ploughman Sandwich at
The Lemon Tree in Creswick
Lamb Pie on peas with mint relish at
Cliffy's in Daylesford

Tuesday, March 13, 2012

Tripping back to the mid-60's again......

I've really got to stop browsing vintage cookbooks looking for kitchenalia .......
I was sidetracked yesterday, while clearing bookshelves, by a Golden Circle recipe book - and thought that one of the pictures looked really intriguing..
It involved merely a large tin of pineapple and 2 packs of lime jelly.
I had both in the pantry, and thought this was a nifty dessert to try.

The whole idea is that you open your tin of pineapple and drain the juice and reserve - DO NOT let your husband drink any.

Add water to the juice, to make a total of 3 cups of liquid.  Boil this in a saucepan.
Add the boiling juice/water to two packets of lime jelly in a bowl or jug.  Mix thoroughly to dissolve the crystals.  Leave to cool.

Meanwhile, arrange the pineapple rings back in the tin - making the middle hole as vertical as possible.  Gently pour the cooled jelly into the tin, starting by filling the central well.  Fill to the top and place into the fridge to set.  If there is any extra jelly, of course, pour it into a spare bowl.

When it is time to serve it, run a hot knife around the inside of the tin to loosen the jelly from the can.  Invert it onto a serving plate and cut into slices.

That's where it went slightly wrong in my house.  Perhaps, as usual, I did not let the jelly set quite as long as I should have.  As I released it onto my groovy 1970's melamine plate, because the colours look so good, the jelly sort of smooshed.  I was able to re-arrange the dessert for a photo and feel that it was such a success, I've made the same type of dinner tonight, just not so fabulously presented - mango slices in raspberry jelly - set in individual bowls.

Serve with icecream..

Family verdict:  'Mmmm  Good!',  Nice,  - even the kid who dislikes trifle, gave it the thumbs up.

Sunday, January 8, 2012

Savoury Leek Pie

Another recipe from the CWA cookbook received at Christmas - It's quite tasty, but I see that I could add a few other ingredients - I think it would also be more an Autumn or Winter dish, rather than served on a cool Summer's day.

600ml cream
200g diced bacon
1 large onion (diced)
1 x pkt Chicken Supreme Soup mix
1/2 sweet potato (sliced)
2-3 leeks (sliced)

PreHeat Oven to 160c
Mix the cream, bacon, onion, soup mix together.
Layer the sweet potato and leeks in a casserole dish - pour the cream/soup mix over the top and stir to ensure all is covered.
Bake in oven for 30 minutes, or until sweet potato is cooked

I omitted the onion, and as I didn't have any Supreme Soup Mix, but substituted a slow cooker pre-mix - Potato & Bacon Slow Cooker mix.  I added one chopped and browned chicken fillet.

The verdict:   Boy 1 - Mmmm- s'ok    Boy 2 - Tasty.   Hubby - You could sprinkle shredded cheese over the top of it.  - I might try that next time!