Another addition to my scanpan collection with the Scanpan classic griddle grill pan, with a ceramic titanium non stick surface, welcome home my lovely 
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Scanpan Classic Griddle Grill Pan
Zyliss Ice Cream Scoop in Pink
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Having already broken two ice cream scoops in the past 3 months, i thought it was time to spend a little extra on getting something that would last longer than the intial first scoop of ice cream.
Considering on average our home can devour a whole tub of vanilla ice cream in less than 2 weeks, it was worth the $14.95 i paid at the counter of Victoria’s Basement at Auburn. Now i can make those perfect rounded balls with ease, even with the hardest of ice creams, it fits snuggly in my hand, and its happy to go into the dishwasher for a clean after we’ve had our dessert fix. Grins all around after we bought this little beauty.
Chicken Kebabs
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Preparation Time – 15 minutes
Cooking Time – 15 minutes
Makes – 6
Ingredients
2 skinless chicken thigh fillets, cubed
1/2 cup mushrooms, cubed
1/2 green capsicum, cubed
6 bamboo skewers, soaked
1 tbsp light soy sauce
pinch of sugar
1 tbsp corn flour
1 tbsp water
1/2 tsbp salt
1/2 tbsp pepper
Method
- Mix together the soy sauce, sugar, cornflour, water, salt and pepper and chicken in a bowl, set aside to be skewered.
- Cut all ingredients into even bite sized pieces. Place the chicken and vegetable pieces on skewers, alternating the chicken with the vegetables.
- Cook under grill, rotating every 5 minutes to evenly cook the chicken kebabs. Serve with a side salad or in a wrap with Lebanese bread.
Food Blog Holiday
It has been extremely quiet in my kitchen lately, now after work i spend most of my free time working on my assignments. Oh wells not long to go, 23rd October is the deadline for my very last one, then i’m FREE FREE FReee i tell you!! I don’t think i’ve ever been this excited about finishing assignments before……….
* 30th August – The group assignment due next week is nearly complete, can’t wait to get this one out of the way then it’s just one more to go!
Quick Banana Rice Custard
Finally the green banana’s i bought a few days ago are now ripe and yellow, we used half of them to make banana muffins, and tonight included them into a yummy banana rice custard.
Off the topic of food, i reformatted my laptop a few days ago and I’m still going through the process of reinstalling all my programs. Computer maintenance is a pain!!!
Preparation Time – 10 minutes
Cooking Time – 20 minutes
Makes – 4
Ingredients
1 cup short grain rice
3 cups water
2 cups reduced fat milk
2 tablespoons custard powder blended with 2 tablespoons water
2 tablespoons sugar
2 bananas, chopped
ground cinnamon
Method
- Place rice, water, and milk in a saucepan and bring to boil. Reduce heat and simmer, stirring occasionally for around 12- 15 minutes or until rice is tender.
- Stir in custard powder mixture and sugar and cook for 2- 3 minutes longer. Add banana and mix to combine. Spoon rice into serving bowls and sprinkle with cinnamon. Eat and enjoy!
Women’s Weekly – COREY HINDE
Tempura Platter
Last Tuesday night, Mum served up her usual smorgasbord of dishes fully covering the family table that fits the 7 of us. One dish I was especially interested in was the tempura fish cocktails. I try to stay away from anything deep fried, but I just couldn’t resist these little temptations of yummy boneless ling fish coated in light crunchy batter, surprisingly even though they were deep fried they didn’t taste oily at all. I can honestly say this is one of the best batters my mum has ever made!
With two main ingredients in the batter, and no actual measurements, I had to give my mum’s batter a bit of a stir to work out what consistency it needed it to be. It reminded me a bit like a crepe batter.
Preparation Time – 10 minutes
Cooking Time – 10 minutes
Serves – 2
Ingredients
1/2 cup Self Raising Flour
Cold Water
Salt & Pepper
250 g prawns, deshell
250 g ling fish fillet, sliced
6 green beans
6 slices pumpkin
Method
- In a bowl sift self raising flour then gradually add cold water till you get a smooth batter, add salt and pepper. Dip in pieces of prepared fish, vegetables and wipe off excess.
- Heat oil, when you stick in a pair of wooden chopsticks and bubbles start to appear around it, the oil will be hot enough to use. Place in vegetables/fish, cook till lightly golden colour. Place cooked items onto paper towel to drain off excess oil. Serve hot.
Apple Strudel
Preparation Time – 15 minutes
Cooking Time – 15 minutes
Makes – 2
Ingredients
1 sheet puff pastry
Filling
2 small apples (cubed)
1 small packet sultanas
3 tbsp caster sugar
1 tsbp cinnamon
1/2 tsbp nutmeg
1/2 cup water
Glaze
1 egg (beaten)
Method
- Preheat oven to 200 degrees Celsius. Lightly grease baking tray.
- Using a small non stick frypan combine apples, sultanas, sugar, cinnamon, nutmeg and water. Bring to boil then reduce heat and simmer till apples are tender. Transfer to small bowl cover and place in fridge until cooled.
- Cut puff pastry into four squares, split ingredients in half and place half of the mixture in the centre of the square. Place another square on top, fold the edges together to seal. Glaze with beaten egg. Repeat then place in oven and bake for 15 minutes or until golden brown.
- Served warm with vanilla ice cream.
Roast Pork
I only learnt the tricks of making roast pork a few months ago during my trip to Melbourne. The pork crackling on it was delicious; each mouthful was crunchy and piping hot.
2kg pork forequarter roast
1 brown onion (cut into 6 pieces)
1 red onion (cut into 6 pieces)
1/2 butternut pumpkin (chunked)
1 cup broccoli (cut to bite sized pieces)
1 carrot (roll cut)
1 bulb of garlic
Olive Oil
Salt & Pepper
Preheat oven to 230 degrees Celsius.
Pat dry the pork skin with a paper towel, then score the skin of the pork with a sharp knife about 2 cm apart. Rub with olive oil and season with salt and pepper. Stuff a few cloves of garlic between scored lines for flavour.
Cook pork for 25 minutes then reduce temperature to 200 degrees Celsius and cook for a further 1 hour, add in vegetables then cook for further 30 minutes.
Or use meat thermometer and insert into the thickest part of the meat, once it reaches 77 degrees Celsius then tada, rest for 15 minutes then ready to eat!!
I highly recommend buying one of these little things, they are only about 10 dollars form homeware stores and will give you a perfect result time after time. Juicy and tender mouthful after mouthful of meaty goodness.
Egg & Soldiers
Preparation Time – 5 minutes
Cooking Time – 5 minutes
Serves – 2
Ingredients
4 large eggs
4 slices mixed grain bread
Butter
Method
- Place eggs in a saucepan with enough water to cover, heat on high till water boils, once boiling, keep and eye on the time for 3 minutes to give a creamy hot centre, and soft solid whites.
- While waiting toast bread then butter and slice into soldier strips.
- Serve straight away, dipping soldiers into the golden cream yolky goodness.