gemfyre: (Red dress)
The original posting of this recipe - which appeared in an LJ cooking community years ago - is long gone, and I keep realising I only have a handwritten copy of it when I mention it to other folks. So I'm finally getting around to putting it in an easily shareable format.

This is one of my favourite recipes - it's really easy and tasty and filling and surprisingly - 100% vegan!

Ingredients

One serve of cooked rice - still hot (I use white but you can probably use other kinds, honestly my cooking technique and exact amount of rice varies, so cook it however suits you)
Cooking oil of your choice
3 tbsp raw cashews or cashew pieces
1 tbsp Urud dahl (you can get this from most bulk food or oriental/Indian food stores)
1/2 tsp red/brown mustard seeds
1/4 teaspoon asfoetida powder (also known as hing - if a place sells Urud dahl it will probably sell hing as well)
Artichoke hearts in brine - halved (I use a whole 280g jar, but whatever you fancy - don't use marinated artichokes - the mixed up Italian and Indian flavours just don't work)
1/4 tsp salt
1 tsp tumeric powder
2 tbsp lemon juice

1. Once rice is cooked place it nearby and keep it warm while you prepare a frypan that has a lid. I currently just make the mix straight in the rice cooker once the rice is done.
2. Heat a bit of oil in the frypan (I use a small frypan and the oil is maybe 2mm deep max).
3. Add the cashews and fry until they darken a few shades and start smelling toasty and awesome.
4. Remove the cashews and place them on the warm rice (but keep the oil in the frypan - I'll let you work out a method of doing this that works for you).
5. Add the Urud dahl, mustard seeds and hing (I get these together in a small dish while the rice is cooking), turn down the heat a bit and put the lid on the pan. Swish the mix around, you will hear the mustard seeds start popping. Keep cooking and swishing until they stop popping.
6. Add artichokes (careful - the brine on the artichokes will spit when it meets the hot oil) and stir to mix and heat the artichokes.
7. Once artichokes are heated add the mix to the rice (don't worry about keeping the oil this time - chuck it all in!)
8. Add the salt, tumeric and lemon juice.
9. Stir to mix and then eat!

I often get generous with the tumeric, but I've learned to NOT be generous with the asfoetida because it easily overpowers everything if you overdo it.

gemfyre: (Inconceivable!)
I deliberately didn't make any resolutions, but since the new year I've been upping my exercise routine. Ideally every day I've been doing at least half an hour of WiiFit (usually boxing and free step while I watch an episode of Batman The Brave And The Bold. :), 20 minutes on the exercise bike (averaging 15kph) so far, and going for a 2km walk with Matt. Heat, other plans or headaches have sometimes interfered, but I've done at least one of the 3 activities every single day. Despite this, my weight keeps going up - go figure, when I wasn't doing anything it stayed pretty steady.

We are also doing a catering job. A friend of Matt's apparently required someone to make dinners (and snacks for one day) for about 20 students making a movie. We are getting $100 a day for it - we pay for the food out of that and keep the profit. Hoorah for mince recipes that are easy to make in bulk and cheap. We should make $200-$300 profit over all. But bloody hell, if it's a total disaster it's his fault. He just told me that 'dinner' apparently occurs around 11pm. Would have been handy to know THAT beforehand as it stuffs up lots of previous plans. But I think he's willing to do the serving/delivery, and I can do the majority of the cooking I guess. If it does go off okay, would be interesting to offer services again for budget, small scale, homestyle catering. I would definitely need more prior notice and a lot more details before I'd do it again.

And today. This morning I was going to go on the Lake Gwelup bird walk, seeing as it's just down the road, but after another sticky, warm night I woke up with a splitting headache (thank God it's cooler tonight) and decided not to go. We did end up going to the new markets down the road and having crepes for breakfast - sitting in the breeze and shade there was very pleasant and did wonders for the headache.

A bit later - after Matt had headed off to deliver snacks and then go to gaming I got a call from mum. She had checked her e-mail but I hadn't checked mine recently - lucky she is also a member of the Birds WA e-mail list. There was an e-mail from Frank O'Connor saying that a White Wagtail (a rare vagrant bird that has only been reported in Australia a few times) had been seen that morning at Lake Gwelup. My initial response was "bull", but this was Frank O'Connor - birding guru of W.A. So I figured I'd head down some time today and see if I could get a glimpse. Apparently it was hanging about near the boardwalk - how useful.

I arrived at the lake just as Frank was leaving, but there were plenty of other birdos on the boardwalk as well. He told me that yes, the bird was easily viewable from the shaded platform on the boardwalk, so I wandered out and it was immediately pointed out to me. What an incredibly obliging little birdy. I think I need to go to Gwelup more often - unlike Lake Monger and Herdsman, which still have way too much water in them (and thus no mud), Lake Gwelup has plenty of mud and water at the moment, so there is an abundance of ducks and the like, plenty of stilts (but no migratory waders - at least today) and rails and crakes! I saw multiple Buff-banded Rails, Spotted Crakes and Baillon's Crakes, all from the boardwalk/viewing platform. Couldn't ask for better birding.
gemfyre: (Swedish Chef)
Last night was another case of, "What do we have in the house? Let's get a few things and mix them together." It was a particularly successful one I think.

Smoked Fish Linguine

Smoked fish (ours was hake, but cod, haddock, whatever - my mum always just called it 'orange fish'
Fennel - finely sliced
Evaporated milk
Sundried tomatoes
Garlic (we had some garlic infused oil hanging around in the fridge)
Mixed herbs (we had some garlic/herb butter I'd made the night before leftover. The herbs were Italian Herbs from a squeezy tube).
Linguine pasta
Parmesan cheese

Matt added nasty things like onion and chilli to his.

I sauteed the fennel in the garlic oil and herb and garlic butter until it got a bit soft then poured over most of the evaporated milk (and quickly sculled the rest, man I love evaporated milk!) and let it cook for a bit to thicken up.

Meanwhile we cooked up the pasta and did the fish in the microwave - about 4 minutes on a plate with a bit of water over them and plastic wrap. Worked fine.

Once the pasta was cooked I drained it and added some to the frypan with the fennel mixture and combined it. I threw in a few sundried tomatoes and a fillet of the fish, which I broke up as I mixed it in. Top it with grated parmesan and eat! Yummo. Will have to make this again sometime.
gemfyre: (Swedish Chef)
The bread machine comes with one pasta recipe, and it doesn't involve eggs, just water. Pah to that I said, and found a few recipes, deciding on one that consisted of flour (I bought 00 flour for the purpose), eggs and a tad of oil.

Hah, bread machine didn't mix it all properly did it? So I turned it out and kneaded it myself for a bit and it felt awfully dry, so I got daring and added a smidge of water and then it stuck to itself a bit better.

Turning the dough into pasta was a million times easier (and tidier!) than I expected. Making pastry is hell but pasta is a cinch. I can see much fresh pasta in the future - and no more worrying if I have lasange sheets in the cupboard!

The pasta extruder I bought makes different thicknesses of flat pasta - but also has an attachment to make fettucine and spaghetti! It's made of awesome.

My fettucine for tonight looks great. Let's hope I cook it properly and it isn't like eating glue!
gemfyre: (Swedish Chef)
The bread machine comes with one pasta recipe, and it doesn't involve eggs, just water. Pah to that I said, and found a few recipes, deciding on one that consisted of flour (I bought 00 flour for the purpose), eggs and a tad of oil.

Hah, bread machine didn't mix it all properly did it? So I turned it out and kneaded it myself for a bit and it felt awfully dry, so I got daring and added a smidge of water and then it stuck to itself a bit better.

Turning the dough into pasta was a million times easier (and tidier!) than I expected. Making pastry is hell but pasta is a cinch. I can see much fresh pasta in the future - and no more worrying if I have lasange sheets in the cupboard!

The pasta extruder I bought makes different thicknesses of flat pasta - but also has an attachment to make fettucine and spaghetti! It's made of awesome.

My fettucine for tonight looks great. Let's hope I cook it properly and it isn't like eating glue!

My brain

Oct. 24th, 2007 11:15 am
gemfyre: (Yeah Toast!)
I'm about to make some leek and potato soup.

And I think to myself, "I just need to unwrap these potatoes."
Then another of my personalities answers, "Unwrap? Do you mean peel?"

Of course I mean peel!

My knee is still a tad wobbly so I'm staying home today. If I had a job where I could sit it wouldn't be an issue, but I have to stand all day and move about. Standing in one spot may be tolerable, but no way am I moving at any speed anywhere.

P.S. Omigosh, a glitch in the Matrix. Bella just passed the window twice - heading in the same direction!

My brain

Oct. 24th, 2007 11:15 am
gemfyre: (Yeah Toast!)
I'm about to make some leek and potato soup.

And I think to myself, "I just need to unwrap these potatoes."
Then another of my personalities answers, "Unwrap? Do you mean peel?"

Of course I mean peel!

My knee is still a tad wobbly so I'm staying home today. If I had a job where I could sit it wouldn't be an issue, but I have to stand all day and move about. Standing in one spot may be tolerable, but no way am I moving at any speed anywhere.

P.S. Omigosh, a glitch in the Matrix. Bella just passed the window twice - heading in the same direction!
gemfyre: (Snoochie boochies!)
Just made some apricot yoghurt muffins so I'll have something to nibble at the Lake McClarty walk tomorrow.

Except we had no apricot yoghurt, just tropical, so I used that.

And then when I got the apricot jam out I realised that the jar actually had sushi rice seasoning in it. So half the muffins have citrus marmalade in the top and half have boysenberry jam.

Mmm, muffins )

Next up is the rhubarb cobbler. Never cooked with rhubarb before.
gemfyre: (Snoochie boochies!)
Just made some apricot yoghurt muffins so I'll have something to nibble at the Lake McClarty walk tomorrow.

Except we had no apricot yoghurt, just tropical, so I used that.

And then when I got the apricot jam out I realised that the jar actually had sushi rice seasoning in it. So half the muffins have citrus marmalade in the top and half have boysenberry jam.

Mmm, muffins )

Next up is the rhubarb cobbler. Never cooked with rhubarb before.

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