Thursday, 2 September 2010

Been Cooking...


Pierogi - with my op-shopped dumpling press for perfect pleats everytime. My stumpy fingers are just not dexterous enough to form pleasant-looking, evenly-spaced pleats.

Orange, candied ginger and dark chocolate loaf, with a toasted coconut topping. We had visitors over for dinner about 2 weeks ago, and this was a last-minute, throw-everything-together experiment that worked. 

Scrambled eggs with mushrooms. 

Mac and cheese with cauliflower and bit of salami thrown in. Can you believe the Manbeast has never had mac and cheese before this? Sacre bleu!

Tea eggs - Hard boil some eggs, lightly crack the shells all over, then pop them into a pot, add a tea bag, star anise, cinnamon, ginger and a couple of teaspoons of soy sauce (or salt).
Simmer on low heat for half an hour to an hour, then let it soak in the mixture. It keeps for a few days, and always tastes better if you let it sit for at least a day before peeling and eating. 
Peel them and marvel at the pretty patterns, then enjoy.

Lime meltaways, from Not So Humble Pie's recipe. I left out the salt and green colouring, and I didn't dust them with icing sugar either. Because I'm a badarse in the kitchen.

2 comments:

  1. Yum Yum! Lime meltaways and tea eggs... You cater for every craving!

    ReplyDelete