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Tuesday, 15 October 2019
Above and below: Off Little Bourke Street near the corner of Elizabeth Street. Climate change is even come to street art!
Below is a lot of photos from Guilford Lane. Highly recommend a walk along this leafy lane. (Even if you are not visiting the Cat Cafe - stayed tuned for some pics!)
Above: on Little Lonsdale Street between Melbourne Central walkways! Because Molly Meldrum is a legend.
Above and below are artworks off Flinders Lane, some of which were part of Flinders Lane Augmented Artwork Festival in Sept 2019 that you can read about at Hot or Not. I suspect some of the weird fashion artwork on the metro site in Swanston Street at the top of Flinders Lane is to distract from how high they are building on City Square! Above is a mural along a wall and directly below is a fading but amusing Gargamel from the Smurfs.
Below is artwork from Yarra Promenade along SouthBank. It is all under a bridge - maybe the Kings Street bridge?
If you are interested in seeing Melbourne city street art, you can find walking tours online. More Melbourne city (CBD) street art photos from my blog:
Tuesday, 8 October 2019
mini quiche recipe to try my favourite tofu besan omelette mixture in quiches. Sylvia is so into eggs that I suggested she try an egg version. She was so keen that she had a quick chat to me about how to make them and went off to make hers before I had a chance to start. That kid is very confident in the kitchen!
They were good but a bit stodgy so I have suggested some milk in them. I did like crustless ones as an alternative way of serving my omelettes (as well as a gluten free alternative).
More quiches on Green Gourmet Giraffe:
Crustless asparagus and potato quiche
Leek tofu quiche (v)
Mini tofu crustless quiches (gf, v)
Pumpkin cornmeal quiche
Vegan quiche with tofu and besan (v)
Zucchini and tomato quiche with wild garlic
Vegan mini quiches
Adapted from Green Gourmet Giraffe's vegan quiche and vegan omelette
Makes about 8
300g silken tofu, drained
6 tbsp besan (chickpea flour),
3 tablespoons nutritional yeast flakes
1 tablespoon olive oil
2 tablespoon mirin
1/2 tsp sea salt
1/4 teaspoon turmeric
1/4 teaspoon garlic powder
1/4 teaspoon onion granules
1/8 teaspoon ground black pepper
1/8 teaspoon black salt
handful of parsley
splash of vegan milk (optional)
8 cherry tomatoes
2 squares (approx 25cm x 25cm) of puff pastry (optional)
Roast tomatoes at 220 C for 10 minutes while you prepare the other ingredients.
Blend filling ingredients until creamy (I didn't use milk but I think it might be good to add to thin the mixture slightly). Cut each piece of pastry into 4 squares. Pinch together the middle of each side to make a windmill sort of cup to place in a greased muffin pan. Alternatively skip this step and make crustless quiches for an easy GF alternative. Pour filling into each pastry cup or greased muffin cup. Place a roasted cherry tomato on top and push a few torn basil leaves around it. Bake at 220 C for 20 minutes.
Sylvia's Mini Quiches
Adapted from Peter Russell Clark’s Kraft Family Cookbook via Green Gourmet Giraffe
1 sheet puff pastry
about 4 cherry tomatoes
1/3 cup milk
Cut sheet of puff pastry into 4 squares. Grease 4 cups of a 12 muffins pan. Line each muffin hole with a square of puff pastry.
Sprinkle grated cheese in each lined muffin hole. Use scissors to chop a little basil in each and then arrange a couple of quarters of tomatoes in each. Mix egg and milk in a mug with a fork. Use a spoon to distribute this mixture between each muffin hole.
Bake mini quiches at 220 C for about 20 minutes or until they look golden brown and filling is cooked. Sit for a few minutes and then gently remove from muffin cups with the help of a knife. Eat warm or room temperature
On the Stereo:
Legacy: the Very Best of David Bowie
Thursday, 3 October 2019
World Peace Cookies. I baked these for a work morning tea and they were wonderful. They are egg free so easy to make vegan if you have vegan margarine and vegan chocolate.
sushi rice salad I haven't made for a while. But I didn't have the ingredients. So I made pickled cabbage and carrot (riffing on these pickles), chopped some tofu nuggets and added other vegies I had on hand (capsicum, cucumber, corn). It was delicious and I loved how the pickled cabbage made it purple so I might work on this so I can blog it.
last year I was torn between admiring how cute they were and being horrified at how wrong they are. Sylvia collected the lot but the excitement was more subdued this year.
omelette. I recently bought this packet from a local Indian shop and took a photo to share the fancy packaging.
Pringles. A friend made me laugh when she said she could taste the burnt corners. They were good but I am still not quite sure of the difference between Grilled Cheese Toastie and Cheese flavours.
I am sending this post to Sherry of Sherry's Pickings for the In My Kitchen event, that was started by Celia of Fig Jam and Lime Cordial, If you would like to join in, send your post to Sherry by 13th of the month. Or just head over to her blog to visit more kitchens.
Saturday, 28 September 2019
vegetarian sausage rolls. I did clear away quite a lot of leftovers after the lunch and dinner was a casual affair of leftovers. It is not traditional footy food - meat pies, sausage rolls, and hot dogs. Nor are the cinnamon scrolls traditional footy fare. My dad always buys jam doughnuts at the footy.
More scrolls and scones on Green Gourmet Giraffe:
Fruit mince scrolls (v)
Pumpkin spice scrolls (v)
Sourdough cheeseymite scrolls
Treacle scones (v)
Walnut, brie and apple scones
Cinnamon Scroll Scones
Scones adapted from Green Gourmet Giraffe
Makes about 9
2 cup self raising flour
30g butter (I did 2 tbsp margarine)
1 cup milk (I used soy)
2-3 dessertspoons butter or margarine
2 tbsp brown sugar
1 tsp cinnamon
2-3 dessertspoons of icing sugar
1 small dessertspoon of butter or margarine
Preheat oven to 220 C. Line or lightly grease a baking tray.
Place flour and salt in a bowl. Rub in butter with your fingertips (or as you normally would do – pastry cutters, food processor etc) til it resembles fine breadcrumbs. Add milk and water and mix in gently til it forms a soft and sticky dough.
Turn out dough onto lightly floured surface and knead a few seconds til smooth. Roll dough into a rough rectangle til about 1 cm thick. Spread butter or margarine evenly across dough (soften butter if needed). Scatter brown sugar and cinnamon over dough. Roll up from the long side. Wash and dry a piece of dental floss so it does not have a mint flavour. Pass floss (or string) underneath the rolled dough and cut in 1 inch pieces by pulling ends of floss together. Place each piece on prepared tray with about 1cm between each roll.
Bake in over for about 12-15 minutes until lightly browned and sound hollow when tap on top. Transfer to wire rack to cool.
Make glaze by placing 2 tbsp icing sugar and butter in a small bowl or mug. Drizzle a little boiling water over it and mix well. Add an extra tbsp icing sugar to get it a creamy colour (not transparent) but still quite thin. Drizzle over warm scrolls.
Eat warm or room temperature. Best eaten on day of baking.
NOTES: These can be vegan if using vegan butter and milk. I didn't do too much measuring with the filling and glaze but I think the amounts I have given are pretty close, but they can be adjusted to taste. I think I could have made the dough even thinner than 1cm when I look at my scrolls.
On the stereo:
Youtube: Jessie J