Been taking a break…again

I find myself in awe of all the bloggers out there who continually post. I have been taking another break…not really sure why. Seems like my blogging mojo had gone and done a runner, but I am trying to get it to come back home.

Now I know this is not technically a wordless post but that is actually how it started off…so here is the picture I wanted to post before I got carried away with my thoughts.

2015-11-10 12.25.32

My very clever friend Margaret made this for me and another friend for lunch one day. I LOVE invites to Margaret’s house for food. It is always amazing…thank goodness for friends who are great cooks I say !!!!
Salmon & Crab Mousse with Fresh Dill Dressing
 
220 gram red salmon, drained
220 gram crab, drained
2/3 cup thickened cream
1/2 cup thousand island dressing
1/4 cup chopped pickled onions
1 teaspoon dry mustard
1 tablespoon gelatine [one tablespoon of powdered agar agar can be used in place of one tablespoon of powdered gelatine for those us who have given up eating meat and meat products because we love our animal friends way too much to eat them]
2 tablespoons water
Dill Dressing: 1/2 cup sour cream, 2 tablespoons French dressing, 1 tablespoon chopped fresh dill. Combine all ingredients thoroughly.
Blend salmon, crab, cream, dressing, mustard and onions until smooth.
Sprinkle gelatine over water, dissolve over a pan of hot water, cool and stir into salmon mixture.
Pour mixture into 6 individual serving dishes (1/2 cup capacity).
Refrigerate several hours until set.
Turn onto serving plates and serve with dressing.
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WPC: Work of Art

Works of art come in many shapes and sizes. Back when I had the Thai students with me we went to a friend’s 70th birthday. There really is no other description for his birthday cake…

As you can imagine...Alex is a fisherman.
As you can imagine…Alex is a fisherman.

Not to brag, but I can be pretty adept with cake making when the occasion arises. Just to remind you of a couple of my attempts in the past.

The finished cake...
The finished cake…
Jess's cake
Jess’s cake

Not too shabby for a home baker.

WPC: Work of Art

On a completely different note…for all the amateur Kiwi photographers out there. Here is a great competition that is accepting entries until June 13th, 2014. Click on the link for the terms and conditions, prizes, and entry details.

D-Photo Sigma Amateur Photographer of the Year Competition 2014

There are seven categories and heaps of great prizes. Click on the links below to see some of the entries already submitted. I have and some of you guys should really enter. You stand an excellent chance of giving the entrants a run for their money.

 

Travel theme: Round

Round is this week’s Travel Theme. What could be rounder than balls of delish ice-cream???

Day 107 - 17.4.2013Maybe a round soft poached egg with hollandaise sauce on top of asparagus and a round of freshly baked bread ??

IMG_4262Not to be forgotten is the homemade pizza…all round oozing with melting goodies.

pizzaNow we are heading in to colder months here I am a big fan of a hot round bowl of soup…especially Bok Choy Soup with prawns and mushrooms.

Bok Choy soupI do love the feel of a ripe round peach in my hand, raising it to my nose to suck in the sweetness before taking that first bite.P1040145To finish I shall leave you with my favourite sweet treat…the delightfully round Neenish Tart. Add a ball of whipped cream and I’m yours for life.

Neenish Tart

Some thoughts around round:

    • “Do you mean to say,” asked Caspian, “that you three come from a round world (round like a ball) and you’ve never told me! It’s really too bad for you. Because we have fairy-tales in which there are round worlds and I have always loved them … Have you ever been to the parts where people walk about upside-down?”
      Edmund shook his head. “And it isn’t like that,” he added. “There’s nothing particularly exciting about a round world when you’re there.” ― C.S. Lewis, The Voyage of the Dawn Treader
    • “Money, you have lots of friends hanging round the door.
      When it’s gone and the spending ends
      They don’t come no more.” ― Billy Holiday
    • “Life’s just a merry-go-round. Come on up. You might get a brass ring.” ― Mae West

 

 

that's all folks

 

 

 

 

Italian Black Rice Nasi Goreng with Cashew Sauce.

My friend Michell is a bundle of all sorts of great things. She was actually the person who got me online and blogging. She goes with me to protest marches, beach hops, dries my tears when I am sad and giggles with me when I am being a bit of a nong.

woman's portrait
She is giving me that “OMG…what has she come up with now” look !!

She is also Misty’s Mum.

American Ragdoll CatThe other day she introduced me to Italian Black Rice.

THANK YOU MICHELLE !!!!

I used it last night to make my own version of Nasi Goreng.

Success !!!!!

I cooked the rice for twenty minutes then let it sit for ten. After this I rinsed and drained it well. In the meantime I sautéed the prawn cutlets until nicely brown, then added diced veges, For this one I used peas, carrots, corn and some sliced chilli. You could use anything that you want really. Next time I might add some sliced beans and broccoli to it. Once they were cooked [but still crunchy…I hate soggy veges] I added the rice. The rice should be cold and as dry as you can get it when you add it. Then I cheated and used a packet Nasi Goreng paste mix I love that contains none of the foods that are off my list for now. I mixed that in well and fried on a reasonably moderate heat for about twenty minutes.

During that time I blended about 1 cup of coconut milk with about 150 grams of cashews and a clove of garlic, blending it really well after my last experience. This I then put in a pan and added a teaspoon of gluten free flour and thickened it slowly.

Once the rice was cooked and had a bit of crunch to it, I served it up, added sliced tomatoes, the cashew sauce and dug in. Next time I hope not to forget to slice and throw on some spring onion with the tomato. Which will be tonight as there are leftovers.

Vegan Nasi Goreng with Cashew SauceYIPPEE…because it was amazing. Yummy, yummy, yummy !!!!!!!

Vegan Nasi GorengCan’t wait for dinner tonight !!

Wordless Wednesday

P1100203
Blueberry and orange crumble tart with yoghurt.

What better time to get some greens than lunchtime ?

IMG_4262

I know it is BRUNCH really…but what a meal.

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