I will start with the heart biscuit above. Isn't it the most gorgeous bikkie you have ever seen! Sylvia was given it as a party favour after a kid's party. It surprised me by tasting as good as it looked. Soft and buttery. Not that I was given much of a taste.
party. For the uninitiated, it is fresh white bread, spread with margarine and sprinkled with sugary 100s and 1000s that are probably filled with unnatural flavours and colourings. It fills me with nostalgia for my childhood.
button bracelets once we finally found some thin elastic (not as easy to find as you might think, especially when it involved finding that the Brunswick Spotlight had closed).
pate and uncooked tofu bacon. As I haven't been that great as sushi in the past, here are my learnings:
- It works best if the rice is spread thinly (with the back of a spoon) across most of the nori sheet leaving just enough at the end to seal it.
- If there is no filling (Sylvia's preference), it works quite well to roll up the sushi in a spiral.
- I love it with avocado, carrot, cucumber and tofu bacon.
- It doesn't roll very well if you spread the rice on the shiny side (as I tried today)
- The rice always sticks to the bottom of the saucepan - but less so if simmered on smallest gas flame.
- Leftover rice in a bear mould comes out fantastically if kept in the fridge overnight
So there ends a peek around some foodie and not-so-foodie bits and bobs in my kitchen. I am sending them to Celia for her In My Kitchen series.