Tracey’s Apple Slice

A popular recipe that needs to be shared!

Ingredients
340g pkt buttercake mix ( I used Gluten Free Lemon Cake)
1 cup des coconut
125g melted butter
1 can (825g) pie apple
1 carton (300g) sour cream
1 tsp grated lemon rind
2 eggs slightly beaten
1 tsp cinnamon
Instructions
Grease …24 x 29cm pan and line base with baking paper extending 2cm above edge.
DO NOT FOLLOW INSTRUCTIONS ON CAKE MIX PACKET!!!
Combine cake mix, coconut and butter. Mix well. Press into pan. Cook in mod oven (180c) for about 15 min until slightly browned. Cool slightly and spread apples evenly over base.
Whisk sour cream, lemon rind and eggs until smooth.Pour over apples.
Cook in mod oven for 30min or until firm. Cool in pan then refrigerate. Cut into squares and sprinkle with cinnamon.

Thanks to Tracey Ison

A Tribute to Dickson Asian Noodle House

For having the best Chicken Laksa in town!

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Finger Lickin Chicken Nuggets

A simple, quick and healthy way to cook Chicken Nuggets:

Ingredients:
Chicken
1 Egg
Breadcrumbs
Cornflour
Curry Powder
S & P
Oil/Butter

Instructions:
1. Cut chicken into nugget sized pieces
2. Get 2 plates and a bowl out of the cupboard
3. Put a small handful of cornflour on one plate
4. Crack an egg into the bowl and mix the yolk through with a fork
5. Put a handful of breadcrumbs on the 2nd plate, add a pinch of curry powder, salt and pepper
6. Dust chicken pieces in the cornflour then dip in the egg, then into the breadcrumbs
7. When you’ve coated all of them nicely heat up the pan til it’s really hot and then fry them with some butter or oil

What’s Your Favourite Food?

Tough question, but if you were on a deserted island and could only eat one thing for the rest of your life what would it be?

An Indian Food Experience

India, the land of a thousand dishes. Delivered hot and fresh via a bicycle.

That’s the luxury many Indian middle class workers can afford.

For around $30 a month lunch is delivered from their home to work everyday for 6 days a week. The food couriers even pick up the dirty dishes and take them home at the end of the day.

There’s only one thing better than a home cooked meal - a meal cooked at home in India!

Poutine Canadian Cuisine

Some friends of mine are over in Canada skiing. Howdy!

They’re having a ball. Canada looks great and they have been getting some snow. There’s only one problem…Poutine, a favourite dish of our Canadian counterparts that was actually invented in Quebec.

Ingredients
Chips
Chunky Cheese Curd
Gravy

Preparation
1. Cook chips and place in a bowl
2. Cook Gravy
3. Pour cheese curd and gravy on top

Are you a fan of Poutine?

Why The New Woolworths Logo?

You may have missed but the fresh food people at Woolworths have come up with a fresh logo.

Get use to it because you’ll be seeing it for at least the next generation. But come to thing of it does anyone remember what the last logo was?

This one is just as unforgettable!

A Carrot Tip from Jamie Oliver

Jamie Oliver is a lot nicer than Gordon Ramsay. I know this because I’ve seen them both on TV.

I’ve recently been enjoying recipes from his book “Jamie at Home”.

One of the things that makes this book special is his passion for ingredients, with each chapter showcasing an individual ingredient. He’s a lucky guy to own such a wonderful vegie patch, and he’s got some great tips on growing vegetables and preparing food.

Did you know that you shouldn’t peel carrots? According to Jamie much of the flavour and nutrients in them sits just under their skin, so the best way to prepare carrots is to scrape the skin off with the back of a knife.

I’v also stumbled upon his website at jamieoliver.com and it’s great. There are loads of free recipes up and even more great food tips from the man.

Vegemite Toast…Australia Day Hangover Cure

Vegemite is a treasure to anyone who grew up on it in Australia.

Marmite and other alternatives just don’t cut it, no matter what any Pom tells you!

Apparently Vegemite is actually a good hangover cure. I wouldn’t know because I’ve never had a hangover, but the Vitamin B and Salt content in it helps you return to normal faster.

So if you’ve had you’re lamb and enjoyed a little too much to drink on Australia day this recipe is for you!

Ingredients:
2 slices of bread
Tub of margarine
Vegemite

Instructions:
1. Put the toast in the toaster
2. When browned remove and butter with margarine while still hot
3. Spread a small amount of Vegemite on the buttered toast
4. Slice however you please and enjoy

Have a Lamb Chop this Australia Day

Australia Day is tomorrow, and it’s more than just a day off. It’s a chance to enjoy a tasty BBQ and a few cold ones with family and friends.

Assuming the BBQ is all ready and the coals are warm, why not cook up some Australian Lamb this Aussie day?

From the mouth of Sam Kekovich “You don’t need to be an overpaid pinstripe parasite from a millionares factory, to be truly happy you just need a chop and a cold one”!

Cooking By Numbers

I need to go shopping, my fridge is close to bare! And I decided I wanted to cook something new but don’t want to spend too much on new ingredients.

c00king6ynum6er5 is a great website. Basically you select what food you do have in your cupboard and then it lists recipes based on a % of ingredients you have and also suggests new recipes that require just a few more ingredients.

It’s a great idea, and perfect for when you want to try something new!

Sydney Festival Fast Festival Feasts

As apart of The Sydney Festival 2009 a buffet of tasty Sydney restaurants are offering you a main and a drink for $25.

Throughout the Festival between 12noon and 1pm and/or 6pm and 7pm you can turn up to these restaurants and treat your tastebuds :-)

If you’ve already enjoyed a fast feast let us all know which restaurants you enjoyed!

And I’ll be doing some reviews through the festival too.

Honey…without the mess

Cooking and eating is a messy business, even if you don’t play with your food.

Enter Honibe Honey Drops, 100% real honey, but without the mess.

Food Pyramid - Are You On Top of It?

For most of us the food pyramid is a distant memory from childhood health class, so I thought I would refresh us and now seem like the perfect time with new years resolutions on the mind :-)

Good luck!

Food Sculptures - Amazing

Currently away from the kitchen, so instead I’m enjoying this series of food sculptures which are unbelievable!

Smoked Speck & Eggs Breakfast

Bacon and eggs is a favourite of  mine and somewhat apart of Aussie culture.

This morning I decided to mix it up and replace bacon with smoked speck. Speck is similar to Bacon but differs in taste due to a juniper curing process.

You can cook it the same as you like your bacon, and it tastes great!

It’s also really nice in a meat lasagna, it adds a tasty sweetness to other flavours.

BBQ Pigeon on Skewers

This may be a surprise to most but pigeon is quite a treat in many parts of the world, although it’s not readily available in local supermarkets or deli’s.

I haven’t tasted it myself, has anyone tried it? What does it taste like?

One tip I can give you though, best not to eat city birds, like the ones you see on George St eating Maccas off the ground.

Below is a humorous home video guide to hunting pigeons :-)

I’ll be on the hunt to try pigeon soon and will find a nice recipe to share.

How to close a bag of food without using clips or seals!

Keep your chips crisp!

Lamb, Potato & Pea Goulash

I admit, the ingredients don’t make this one sound to exciting, but this is a really tasty goulash thanks to the combination of paprika and sour cream.

Ingredients
Bacon 100g
Onion 1
Peeled tomatoes 2 cans
Clove garlic 1
Caraway seeds 1/2 Teaspoon
Sweet Paprika 1&1/2 Tablespoo
Lamb Fillet 1kg (you can also use other types of lamb or beef)
Bay leaf 1
Vegetable stock 1 cup (250mL)
Chat Potatoes 450g
Peas 100g (can use frozen peas)
Sour Cream 3 Tablespoon

Preparation
1. Cut the bacon and onion into small peices and the lamb and potatoes into 2cm cubes.
2. Cook the bacon in a big pot with some oil and after brown add the onion and cook for another few minutes.
3. Add the lamb and cook until slightly braised (around 1 minute).
4. Add all other ingredients except for potatoes, peas & sour cream and bring to the boil.
5. Once boiling return the heat to low and simmer covered for around 40 minutes.
6. Add the potatoes and cook uncovered for 15 minutes or until tender.
7. Add the peas (frozen or not) and cook for 5 minutes
8. Stir in the sour cream and cook without boiling
9. Garnish with a little paprika and serve with rye bread.

Cafe Nest - Potts Point

By Rae Mozejko

It’s Tuesday 12:30pm and I have arrived in Potts Point for a meeting. After wandering down the leafy Victoria St looking for a bite to eat I land at the quaint Nest, a small café sprawling onto the street.

A friendly and genuine waiter helps me choose a small dish. Pears poached in ginger and cinnamon with mascarpone on sour cherry toast, accompanied by a pot of fresh earl grey tea. A drizzling of maple syrup and a dusting of icing sugar complete the pear dish sensationally.

Seated around me there aren’t many, however they are an eclectic mix; the young trendy male with horse fur loafers scribbling in a recycled paper diary, the real estate agent in a ‘this means business’ suit, and the heritage listed ladies of Potts Point enjoying a cup of tea, darling.

The sour cherry toast is well balanced with the mascarpone, and the pears and syrup kick in a naturally sweet taste with plenty of bite. Finishing up I am asked if I would care for more, however taken by the quaint but comforting decor I rather enter into a conversation about the creative music endeavors of my waiter and discuss the community feeling behind the feature wall spotted with children’s drawings and local talent.

Pears poached in ginger and cinnamon with mascarpone on sour cherry toast $10

Victoria St Potts Point
Phone: (02) 8356 9505

Chef: Prue Myers

Prawn and Pineapple Red Curry

by Keith Mirgis

This is the most delicious Red Curry I have every made. The key is using a fresh, plump, juicy pineapple. Stay away from tinned.

Ingredients
20 large green (raw) prawns, shelled and deveined
Two-thirds of a small pineapple, peeled, cored and cut into chunks
100g snow peas, trimmed and halved on the diagonal
1-2 large red chillies, finely sliced
2-3 kaffir lime leaves, finely shredded (not essential)
Boiled rice, to serve
1 cup coconut cream
3 tbsp red curry paste
2 tsp palm sugar (or raw)
2 tbsp fish sauce
1 tbsp tamarind puree (not essential)
2 cups coconut milk

Instructions
1. Heat coconut cream in a wok over medium heat and stir for 1-2 minutes
2. Add red curry paste and stir over low heat for 2-3 minutes until fragrant
3. Add sugar, fish sauce and tamarind and stir well
4. Gradually add coconut milk and stir; then add prawns and simmer until prawns just change colour
5. Add pineapple and snow peas and simmer for 1-2 minutes until heated through
6. Remove from heat and serve topped with red chilli and kaffir lime leaves. Accompany with rice

Lemonade Spider @ Home

Have you tried making your own homemade lemonade?

I’ve just left my lemonade stall to go and make myself a tasty homemade lemonade spider, back in 5…

Ingredients
Homemade Lemonade
Vanilla Ice Cream (For spiders I prefer Blue Ribbon because it’s so creamy)

Preparation
Easy, Pour a glass of homemade lemonade and add a scoop or two of ice cream.

Mulligatawny Soup

by Karen Fowler

More like a mild sweet curry, this recipe is a Fowler family favourite.

Ingredients:
30 g butter
375 g chicken thigh cutlets
1 large onion, finely chopped
1 green apple, finely chopped
1 tabs curry paste
2 tabs plain flour
3 cups chicken stock
1/4 cup basmati rice
1 tabs chutney
1 tabs lemon juice
1/4 cup cream (optional)
salt & pepper

Instructions:
1. Heat butter in large heavy based pan & brown chicken for 5 min and then remove
2. Add onion, apple & curry paste and cook for 5 min until onion is soft
3. Stir in flour, then cook for 2 min
4. Add half the stock and stir until mixture boils and thickens
5. Add chicken and remaining stock to pan and stir until boiling
6. Reduce heat, cover and cook for 1 hour
7. Add rice for the last 15 min
8. Remove chicken, bone and dice meat finely and return to pan
9. Add chutney, lemon juice, cream and seasoning

Enjoy. I usually multiple ingredients by 3 - without the cream will keep in fridge for 3 days or can be frozen

Mad Mex

Earlier this week I dined at Mad Mex on Crown St just off Oxford.

It’s a mexican eat-in/takeaway similar to Guzmen Y Gomez, but so much better.

You choose a wrap, a meat and a salsa as well as an authentic Mexican beer and your own your way.

A little bit more expensive than a regular takeaway joint but less expensive than a restaurant and just as tasty.

Watch this franchise, it comes highly recommended.

Do you like Bacon?

Why not keep in the know on all bacon news - bacon.alltop.com

The Pizza Party

A while ago some friends (Tim, George & Ryan) and I ventured out of town for some tom-foolery down in not so sunny Kiama.

We did the usual and headed to the shops on the way to buy some dinner. Initially it was going to be a bbq affair but the weather was overcast and we all quickly agreed to go with pizzas instead. We parted ways and joined again at the checkout with an assortment of ingredients and some supermarket banter.

We used the new self checkout but had a little trouble wrestling the technology. I have to admit I think we got the rocket for free, oops! The whole deal cost about $50 which ended up over-feeding 5 of us.

And then we were on our way. When we arrived at George’s we poured ourselves an ale, pre-heated the oven to 180C and chopped, diced and sliced all of our ingredients and placed them in bowls.

Then the fun began with each of us styling our own pizza to share. It wasn’t long until it turned into a competition to see who could make the tastiest slice, and we all became instant food critics.

About 6 pizzas in the alcohol had taken it’s toll and we were all finding it hard to remember what the 1st pizza tasted like.

About 10 pizzas in we were all already full but decided to make dessert pizzas in between poker rounds.

I went about making the worst pizza imaginable and ended up adding sherry, cornflour and soya sauce. It didn’t taste to bad but still, don’t try this at home!

The winner was Ryan, and he got my vote not just for the taste of his dessert pizza but also for the way he made it sound so unbelievably tasty even before it had hit the oven!

Below are some photos (Thanks Timmy)…

Tim's Banana & Top Deck Chocolate Dessert Pizza

Ryan Eldridge - Reigning Pizza Champion 2008

We’re going to make pizza parties a more regular event. They’re a great way to enjoy good company and experiment with good (and not so good) food!

How To Grow A Herb Garden

A few months back I decided to start a herb garden for my new home. The taste difference is there with fresh herbs, and there’s something about the process that makes you enjoy the food even more. Plus I was tired of paying up to $5 for a bunch of less than fresh herbs from woolies.

I went to the local greenery and picked up a selection of already growing potted herbs:

• Mint
• Sage
• Rosemary
• Oregano
• Rocket (although this is not a herb)
• Parsley
• Coriander
• Chives
• Thyme

All of these cost $40 in total (an average of $4.44 per herb and equal to the prices you can pay at woolies). I also bought 2 27cm pots ($20 each) and 2 bags of suitable potting mix ($20 dollars each). All up it cost me $120, which means that you would only have to use each herb 3 times to be cheaper than buying herbs from woolies.

I went home and planted them a few days later after work. I watered them 2 times a day for the first few weeks and then once a day since, although I have forgotten to water them a few days here and there! Two months later and I have a very healthy herb garden.

Eating the Environment

ted.com is a great site with lots of interesting speaches from leaders in all sorts of industries.

The sites slogan is “ideas worth spreading”, so I thought I would share this video on the environmental effects of our eating habits.

“In this fiery and funny talk, New York Times food writer Mark Bittman weighs in on what’s wrong with the way we eat now (too much meat, too few plants; too much fast food, too little home cooking), and why it’s putting the entire planet at risk.”-ted.com

Two Second Pancakes

by Jen Casey

Ingredients
1 cup self-raising flour
1 cup milk
1 egg

Preparation
1. Mix them all up, wait for bubbles to appear on the surface and you know the rest!

There are a thousand variations on this recipe, but my favourite is just a touch of cinnamon or vanilla.

Lemonade Homemade

It’s nearly the festive season and things are heating up of late. It’s that time of a year when a refreshing drink is most refreshing.

So I thought I might try to make some homemade lemonade…

Ingredients
Lemons (300mL squeezed)
Caster Sugar (270mG)
Lime (Half)
Sparkling Mineral Water (900mL)
Mint

Preparation
1. Squeeze the lemons and lime and pour into pot
2. Heat the pot and stir in the caster sugar
3. Let the mixture boil and turn off heat once the sugar has dissolved
4. Pour this mixture into a container and place in the freezer to cool
5. Once cool pour in a jug with the mineral water
6. Pour into glasses and add some mint and ice

I was really impressed with how easy and quick it was to make, I’m going to make a big batch and never need to buy cordial again!

Laksa

Ingredients:
laksa paste
1lt chicken stock
1lt coconut milk
1 TBs fish sauce
100gm fresh galangal finley sliced
750gms prawns, chicken or whatever

Instructions:
1. Fry laksa paste until fragrant
2. Add prawns or whatever and galangal
3. Add liquids
4. Top with bean shoots and fresh coriander leaves

Laksa Paste

This one is really simple; once you’ve found all your ingredients throw them all in a food processor and blend. It’s a good idea to make more than you need for 1 meal, and you can always freeze what you don’t use.

This recipe makes a really nice Laksa!

Ingredients:
5 stalks lemon grass
1 TBs ground tumeric
12 dried chillies soaked in walm H2o OR 3tsp Sambal oelec
20 eshalots pealed and sliced
apiece of walnut sized palm sugar
1TBs shrimp paste (Balkan) roasted in foil at 200 for 15 mins
2 cloves garlic pealed and sliced
1 TBs dried shrimp
roots from 2 bunched coriander chopped
2 TBs peanut oil

Gordon Ramsey is a child

Gordon Ramsey knew from a very early age that he would be a f*&%ing celibirity chef…

AllTop Food

food.alltop.com is a great site for new cooking ideas. Basically it aggregates a long list of popular food sites and shows a list of their recent articles. You can also customize the page to include any sites that you want to and exclude any that you don’t.

Simple Pumpkin Soup

By Nicole Ison

It’s rainy and cold today so I decided to cook a simple pumpkin soup.

Ingredients
Pumpkin
Garlic
Onion
Cream or milk
H2o
Salt

Preparation
1. Chop up an onion and a few cloves of garlic
2. Sautee in butter with a pinch of salt
3. Chop up the pumpkin and bake in the oven
4. Add milk or cream to the onions
5. Add the pumpkin when soft
6. Blend
7. S&P to taste

You can also garnish it with chives or parsley and swirl in some cream.

Thanks for the recipe Nicole!

Tuna Pasta with Lemon, Capers & Rocket

by Jen Casey

It’s fast, tasty, and apparently pretty healthy.

Ingredients
Shallots
Garlic
Tuna in Olive Oil (1 tin)
Lemons (3)
Capers
S&P
Rocket
Spaghetti
Fresh Chilli

Preparation
1. Cook up a bunch of shallots, fresh chilli and some garlic
2. Add a tin of tuna in olive oil (don’t drain the oil just chuck it all in) and the juice of 3 lemons
3. Simmer for a tiny bit and throw in some capers and S&P to taste
4. At the last minute throw in a bunch of rocket and serve with spaghetti

Glass of Water

by Rob Hall

Ingredients
A glass
A supply of water

Preparation
1) With either hand, pick up the glass
2) With the other hand, activate the water supply
3) With the first hand, place the glass under the water suply until it is approx 1cm from the top
4) Turn off water supply
5) Enjoy

Quiche Lorraine

One thing that my dad taught was that eggs tasted great and they’re very versatile. Quiche’s are my favourite egg dish, and especially a simple Lorraine cooked well to bring the bacon and eggs flavour.

Ingredients
Shortcrust Pastry (Defrosted)
Eggs (4)
Bacon (4 rashers diced)
Cheese (Gruyere is best)
Cherry tomatoes (halved)
Onion (1 large)
Pure Cream
Olive Oil
Cooking Butter
S&P
Chives

Preparation
1. Preheat oven to 180° C
2. Heat up a frying pan with a dash of olive oil, then chop the bacon and onion and fry them at medium heat.
3. While they’re cooking, mix the eggs and cream and add S&P.
4. When the bacon and onion is fried add this to the egg mix.
5. Melt some butter and cover your baking dish, then spread the shortcrust over the bottom and sides making sure the pastry is consistent and there are no holes
6. Slice the cheese and cover the bottom of the dish, then add the halved cherry tomatoes
7. Pour in the egg mix making sure ingredients are consistently spread. Add a dash of S&P
8. Place in the oven and bake for around 40-45 minutes. You can test to see whether it’s cooked by using a skewer to test the moisture of the quiche. If it’s not cooked it will be too runny and if it’s over cooked it will be too dry and hard

Chorizo and Bacon Pasta

A while back I had my good friend Peter over for dinner. I cooked one of my favourite pastas; chorizo and bacon, and we had some fun filming the first episode of don’tplaywithyourfood. We’re still editing it but for now you can enjoy the recipe below:

Ingredients
Egg Pasta
Chorizo
Bacon
Garlic
Tinned Tomatoes (1)
Pasta Sauce (Plain organic)
Onion (1)
Red Wine (30ml)
Bay Leaf
Carrot (Finely Diced)
S&P
Olive Oil

Preparation
1. Prepare all ingredients, chop the bacon and chorizo into bite sized strips
2. Boil a pot of water and add  dash of salt and oil
3. Heat up a frying pan medium to high and lightly oil
4. Fry the bacon and chorizo for several minutes and then add the onion. You don’t want these to be completely cooked, thay way they will absorb the other flavours of the sauce
5. Turn the frying pan down to low to medium and add the tin of tomatoes, pasta sauce, bay leaf, red wine, carrot and a dash of S&P
6. Stir the ingredients and heat the pan medium to high to bring the sauce to a boil and then turn down the heat and let the sauce simmer
7. Throw the pasta in the pot of boiling water and cook according to the packet
8. Once the pasta is cooked drain it and serve into a bowl, pouring the sauce over the pasta

The Unusual Hendrick’s Gin

This is for two kinds of people - those that already love gin and those that don’t yet love it; Hendrick’s Gin.

Below is a recipe for Hendrick’s Tonic which is the best g&t in town.

Ingredients
2 oz. Hendrick’s Gin
Tonic Water

Preparation
Pour Hendrick’s Gin into highball glass over ice cubes
and fill with tonic water. Stir. Garnish with cucumber.

Hendrick’s has won a stack of awards including Wall Street “Best Gin” (2003) and Time Magazine “Best new breed of gin, Hendrick’s a small batch cult favourite” (2004)

The gin is brewed in Scotland and the taste is due to a rare distilling process and unusual ingredients including rose and cucumber. The Hendrick’s website is worth a visit and has more information about all things Hendricks including more cocktail recipes.

You can pick up a bottle for about $60, which is expensive but worth every penny.

Mint Sauce Marinade

by Tim Solomon

A while ago I went to my mate Tim’s house for a bbq. He’d whipped up this easy marinade which tasted great with lamb kebabs and was really simple and quick to make.

Ingregients
1/4 cup Water
1/4 cup wine vinegar
1 1/2 Tbsp sugar
dash lemon juice
small diced chili
1/2 cup chopped mint

Preparation
1. Add water, sugar and vinegar into a bowl and heat in microwave for 1 to 2 minutes or until sugar is dissolved
2. Add mint, chili and lemon juice
3. Mash all together and leave for a couple of hours
4. You may have to strain some water out depending how strong you want the mint flavours
5. Marinate your selected meat and leave covered in the fridge for 15 mins to 1 day

Welcome Fellow Food Buffs (Or Wannabes)

Don’t play with your food is a collective cookbook for all of us to enjoy and share with family and friends. If you have a recipe, tip or restaurant review to share register here and spread your good food know-how.

You can also subscribe and receive new articles via email or rss, and if you know anyone who enjoys good food they’re in good company here.

As my dad used to say “2..4..6..8 bog in don’t wait” and, “don’t play with your food”.