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