Tag Archives: Fiesta Friday

Wanderlust 3, from the snowy mountains to the sea

*A post! For Fiesta Friday no less! brought to you by a messenger mangosteen, and that awesome breakfast paratha, freshly made, fluffy, wonderously layered, drizzled with condensed milk AND sugar…*

Here’s Part 3 of the Wanderlust series.

I’m taking you away from steamy hot Yangon, back to late autumn/early winter in the Snowy Mountains, Australia. The Snowy probably evokes all kinds of folklore-ish associations for Australian school kids, from that Banjo Patterson poem about the man from Snowy River, the history of the Aboriginal people, and later, gold mining in Kiandra and the Snowy Hydro scheme. A place of legend and history and old fashioned pioneering.

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We drove from Albury, through the Upper Murray Valley, and into the mountains for a couple of days. Part of the Valley is a floodplain, punctuated by the occasional abandoned town and many skeletal trees.

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After the floodplains, the mountains became closer and closer. They became a backdrop to fertile farms and really neat, pretty localities. Sometimes, it’s just the general store, pub and the petrol station. Occasionally, it was just the pub (at least the priorities are right, right??). Once, there was even a hipster cafe that would cut a dash in Sydney.

But the main event was always the mountains themselves. Especially the climb to the top of Mount Kosciuszko, the highest peak.

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The climb was made, really, embarrassingly easy by the ski chairlift (as this is part of the ski field in winter). Only a 13km return journey, all of it on a steel mesh/rocky gravel boardwalk – I think they also serve to protect the environment from the flocks of tourists. This short walk was full of “oh look over there” views of the surrounding mountain ranges, as there are no trees at that altitude and we had an uninterrupted view around us.

In particular, the mountains faded in colour as they were further away, creating a gorgeous, hyper coloured layers of blue. Blue that matched the sky. I wanted to stay there until sundown…

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One egg, two recipes: lemon curd and fabulous macaroons

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*When this post hits the blogosphere, and Fiesta Friday 21, I’ll be travelling. Since internet will be sporadic, I may not see your comments (or visit your blogs) for a while, but look forward to catching up when I’m back!*

Of eggs and introductions

How does one introduce a recipe? I’ve been wondering about this while scribbling up this post. And to double the trouble, how does one introduce two recipes that together use the whole egg? Chronologically? Alphabetically? Punningly?

I’ll go from the outside, starting at the eggwhite, finishing with the egg yolk.

The eggwhite

I’ve posted about the macaroons before, under the moniker ‘multi-tasking macaroons’. But these macaroons weren’t exactly the same. These, made with coconut chips rather than desiccated/shredded coconuts, were so pretty. This time, the coconut flakes looked like brown-tipped wings. The texture was different somehow, chewy in the middle, crispy on the outside, not too sweet, each coconut flake standing to attention. These, dear reader, were what Alice Medrich intended in her recipe.

But I took a shortcut. I mixed the coconut and egg whites, without half-cooking them as Ms Medrich instructs. These were a tad stickier, and maybe took a tad longer to cook, but they worked well with a fraction of the effort.

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And then, I dolloped rum-spiked dark chocolate ganache. And finished by sprinkling over flaky sea salt…

These macaroons were ready in about an hour, but they could have been eaten in much, much less time. Especially when I piled a few together and let the chocolate ganache pour over them. That was…well, fun, and decadent.

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A writing process blog frolic, and a favourites list

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Every once in a while, a writing challenge comes along and makes my ears prick up. WP’s “Writing 101” series is one of them – I’ve been doodling along in private, occasionally scrunching up my nose at what comes out of the keyboard (would a quill and parchment make me write more thoughtfully? Or a typewriter?).

Another is the writing process blog tour that’s sprung up around the blogosphere. The lovely Petra @ Food Eat Love nominated me to be part of the blog tour. Have you visited her blog? Go on, I’ll be waiting here when you come back. It’s filled with delicious recipes and gorgeous photos. Most of all, a love of food and cooking really shines through, and isn’t that kind of energy and passion what blogging is about?

So here I am, doing the Tour with a little twist at the end (you didn’t expect a “straight” blog tour, did you?)… The rules are basically to acknowledge the person who nominated you, answer four questions about my blog writing style and process, and then nominate others to continue the Tour de Blogs – read on for my take on these rules – which has a list! Possibly the first list on this blog!

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Also, here be unrelated photos of mushrooms – I found the bailin mushroom! Their firm, meaty texture have led people to use it as a vegetarian alternative to abalone. I think these are sold canned in some S-E Asian countries, but fresh ones are harder to find. A quick turn in rich chicken broth, a bed of garlic chives (barely wilted with a teensy bit of oil), bonito flakes and white sesame. And we had an impromptu star atop our daily rice.

Onto the Tour de Blog Writing Process:

 

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What am I working on?

Right at this moment, the Tour de Blog post! And this week, posts that can be scheduled to publish while I’m on holidays. Expect catch up travel photos, and a couple of easy peasy recipes.

Over time, the things I “work on” change according to the seasons and cookbooks and the bloggy universe. Sometimes, it is all about taming the Yeast Beast; or, it is about baking powder, baking soda, brown sugar vs granulated vs raw sugar. Summer is about that magical salad. During winter, it’s braises, anything with chilli, and that elusive perfect char siu.

What is constant is the idea that food is fun, unexpected, pretty, lumpen-ugly, frustrating, intriguing, but most of all fun. Cooking, baking, jam-making requires method, albeit leavened with a dose of madness. Madness? Call it madness or creativity or inspiration, or “je ne sais quoi”, it makes me want to pick up the camera and say “hey guys, look, I made stuff – !”

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Not quite World Cup: cashew & nutella candies

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There’s Brazil and World Cup fever in the air. Friends are flying over to Brazil to watch the matches, Brazil travel documentaries are all over the TV, and suddenly it’s all about those soups and snacks sold on Brazilian beaches.

Paçoca or pacoquinha is a peanut candy that is as Brazilian as you get. And no wonder, as it is supposed to taste a little like a Reese’s peanut cup! The peanut version of the candy was created during colonial Brazil, and the internet also tells me that there is a tradition of eating paçoca during lent or on Good Friday. As a bonus, because the candies are made using cassava / tapioca / manioc flour, these are also gluten free.

The basic ingredients are roasted peanuts, sugar, dulce de leche or condensed milk, and cassava or tapioca flour (though I’ve also seen recipes calling for biscuit crumbs or bread crumbs, which obviously may not be GF).

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I have wanted to make Brazilian peanut candies for a while. But, we never seem to have peanuts in the house, instead we are always overrun by cashews, almonds or walnuts. So, this candy had a makeover in the kitchen and emerged as not-quite-Brazilian cashew candies.

Roasted cashews replaced peanuts, nutella plus a spoonful of honey replaced dulce de leche, and we were ready to whiz and roll.

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Musings, and road trip #1

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As our northern hemisphere friends forage for spring-related things, we antipodeans are (reluctantly? raucously? slumberingly?) settling into nesting mode. Time to ditch the strappy dresses and sandals, hello to soft, faded jeans, softer wool jumpers and snuggly boots. Although we still get days of sunshine, there is a hint of chill in the air to remind us that, Toto, we’re not in summer anymore.

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With this season of change comes ideas, potentials and impossibilities. Work has been throwing up complicated, fascinating questions: we have long talks about could, should, would; bits of how-do-we and bobs of what-if. I distracted myself with thoughts about different jobs, new pastures, talking to people about what is ‘out there’. (The answer? Things, stuff, stories, bluff. Some luck, a dose of passion and a pinch of swagger.)

In between such seriousness, friends and I have laksa runs, ramen-in-a-cup, strange salads and trashy pies. We have wild talks about the meaning of life, gawk at literary meals, and joke about travelling with a llama (my second favourite quadruped) to some faraway corner where – Wallace and Gromit-esque – we eat cheese til the cows (or llamas) come home.

Then there’s baking and cooking. Quince, figs, persimmons. A strangely addictive bird seed bread, and Liz’s tofu marinara.

bird-seed-bread-2-05-tileAnd. And. There’s our Easter road trip. Here is the first batch of photos, all about the crisp mornings, brilliant sunshine, brooding sunsets, plus one rather gorgeous peacock. More coming soon.

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