Tag Archives: Masterchef

Today I love….The Zenchilada

12 Jul

Food for Body, Mind and Spirit….

Well, that’s never a bad thing!

I love, love, love a good foodie magazine!

Here is the latest offering and the best thing about it – it’s completely free!!!

Each issue focuses on a particular topic – this one is corn and I am looking forward to the next one – “What came first – the chicken or the egg?”

Epicurious says:

“Food magazines are dead and dustbin bound. We all know that to be true.

Zenchilada, a digital mag, which just published its first issue, begs to differ.

Published out of Santa Fe, New Mexico, and edited by Ronni Lundy, a rock star of a scribe who made her bones in Kentucky, writing about the food and music of Appalachia, Zenchilada offers a broad view of culinary culture.

Ronni’s take on food is inclusive. In this first issue she surveys peoples and places where corn matters.

Marilou Awiakta, the Cherokee poet, gets her say.  So does a corn smut fetishist. And Matt Rowley, a moonshine historian. Corncob wine is on offer. And so are cornmeal cookies, baked in the Italian tradition.

Zenchilada, which publishes articles with mellifluous titles like “Whole Lot of Slakin Going On,” is a hopeful shot across the bow at those pessimists who believe that smart words and good food are no longer copacetic partners. Read it”

Read More at Epicurious Here

The Zenchilada

Today I love….Living Below the Line

9 Jul

I love, love, love being frugal (read: tight-ass)….

Living below the line…Hmmmm….

Is is really that hard? We can all do that can’t we?

Especially in these tough times….

I am sure we can all use an extra dollar or two and then help out others by putting this money to a good cause….

The Global Poverty Project’s vision is a world without extreme poverty within a generation.Imagine if you only had $2 to get by on each day…

This is the challenge faced daily by 1.4 billion people living under the extreme poverty line. Today it is the challenge we are asking you to undertake.

From the 2nd – 6th August, we invite you to Live Below the Line – to live on less than AU$2 of food per day.

For five days in August you will experience one of the basic challenges faced daily by those living in extreme poverty – struggling to obtain the basic food reqiurements each day. You will sacrifice the things you take for granted… Your resourcefulness will be put to the test… But it will become one of the most rewarding weeks of your life.

Your involvement will not only be enlightening to yourself. It will engage your friends and family to be challenged by some of the realities of extreme poverty.

It will also enable you to fundraise towards your choice of two causes that are working towards a world without poverty: the resourcing of new schools for remote communities in cambodia, or the Global Poverty Project’s Poverty Education Program.

Find out more about these projects

Sign up to take part now

The eat on only $2 a day theory is workable and proven here by one participant with a shopping list and meal plan….

08 Jul 2010 by Sarah

When I first signed up to Live Below the Line, I planned on doing it as an individual, not as a team. I didn’t really feel comfortable asking my friends to put themselves out of their comfort zones. I was pleasantly surprised to find though, that just by chatting with a few people about what I was going to do, I had volunteers waving their hands to join! I’m actually heading overseas at the beginning of August, so I will be Living Below the Line next week. Thanks to my wonderful friends, I’ll be doing it in a team of three. This is a rough shopping list I’ve put together for us to work from:

5 day Shopping List for a Team of 3

900 grams Coles Smart buy Oats – $1.30

2 Litres Coles milk (full cream)  – $2.10

1 kg Coles smart buy raw sugar – $0.97

Bread x2 – $2.20

Eggs (a dozen) – $1.99

Stock cubes (6) – $.0.75

1 kg Lentils (red) – $4.63

1 kg Coles long grain white rice – $2.45

Fresh fruit and veg from market (I’ll be looking for things like potatoes, onion, garlic, pumpkin, leek, broccoli, carrots, bananas and oranges, plus any oil/butter, spices etc) – $13.61

TOTAL: $30

Meal plan:

Day 1:

Breakfast: 1 serve of oats – 100grams (maybe a little bit more for my two male counterparts), cooked with water and 50mls of milk, tablespoon of raw sugar. Also plan on finding some nice ripe bananas at the Vic market this weekend for mushing into the porridge. Yum!

Lunch: Rice and Dahl

Dinner: Soup and toast

Day 2:

Breakfast: Egg on toast (if this isn’t filling enough, a small serve of porridge as well)

Lunch: Mashed potato (potatoes + small amount of butter and milk) and steamed veg + Snack of fruit

Dinner: Soup

Day 3:

Breakfast: Porridge

Lunch: Rice and Dahl

Dinner: Potato Omelette

Day 4:

Breakfast: Egg on toast (+ porridge)

Lunch: Mashed potatoes and steamed veg + fruit snack

Dinner: Soup

Day 5:

Breakfast: Porridge with banana

Lunch: Rice and Dahl

Dinner: Soup

I’ve also included a mock shopping list and meal plan for individuals just to illustrate the difference.

5 day shopping list for Individuals

Fruit and Vegies from market – $5.00

Loaf of bread (20 slices) – $1.00

Peanut butter – $1.50

Dozen cage eggs – $2.00

Meal Plan:

Day 1 – 5:

Breakfast: 2 eggs on toast

Lunch/snack: Fruit and Peanut butter sandwiches

Dinner: Vegetable Soup

Honestly, I was shocked at how hard it was to write a five day shopping list for just $10. The end result seems quite limited and monotonous. This really brought the ‘lack of choice’ aspect of poverty into perspective for me – imagine having to eat the same thing EVERY DAY. I find it hard to deal with left overs from the night before! With only $10 to spend though, there really is no other option.

This shopping list is a good example of the limitations of Living Below the Line as an individual. Working as a team allows you to pool your budgets and buy products in bulk, allowing for greater variation during your week. Overall, writing these lists has really shown me how spoilt we are when it comes to the decisions we make about food, and how much more appreciation we need to develop for what we have.

Sarah is a participant in the Live Below the Line campaign – click here to sponsor her

You can share your stories too…

Live Below the Line

Today I love….NMAA cooks

6 Jul

This little gem of a book was in my household and used regularly when I was growing up…..

My Mum used to make a lovely fudge from this book for me and my brother and I used to sit and watch movies and eat (read: devour) it!

Now, every time I see the movie Dumbo, I can taste this the flavour of this fudge in my mouth and it is so so easy to make!

Here is my (and Mum’s of course) edited version of the recipe:

Creamy Toffee

It’s fudge to me!

Ingredients

  • 125g Butter
  • 1 cup sugar
  • 2 Tbsp Golden Syrup
  • 1 can condensed mik
  • Vanilla essence to taste
  1. Melt butter, add sugar, syrup and milk. Boil slowly and cream with a wooden spoon for 20-25 minutes.
  2. Add vanilla essence and cook for 1 min.
  3. Pour onto a plate or into a tin to set in fridge.
  4. Cut and enjoy!

Today I love….Cupcake Day for the RSPCA 2010

6 Jul

It’s Cupcake Day!!

Everyone say YAY!!!

This is one of my favourite cupcakes of all time….

Kims Creative Cakes

So to get involved in the cupcake day….

On Monday 16 August, registered RSPCA Cupcake Cooks across Australia will descend on their schools, workplaces and social groups with batches of scrumptious homemade cupcakes to be exchanged for donations to the RSPCA.

To get involved…

  1. Register in your State/Territory. It’s FREE! We will automatically setup a fundraising page on your behalf
  2. Send your fundraising page to all your friends and family
  3. Download resources
  4. Plan your Cupcake Party and bake up a storm
  5. Add donations through your fundraising page
  6. Upload a photo to win fantastic prizes

Last year, you helped us raise $1.1 million to assist in the care and protection of Australia’s animals. This year we want to top that total with hundreds and thousands, and reach our target of
$2.5 million! The cherry on top of the cupcake is that for every $100 raised online, you’ll receive one additional entry into the draw to win 2 Kymco scooters – perfect for those last minute bakery deliveries!

Whether you register as a Cupcake Cook or go into training as a Cupcake Eater – you’ll be supporting the 155,000 animals that the RSPCA cares for every year.

Cupcake Day for the RSPCA 2010

Here is some cupcake inspiration for you thanks to all my friends at We Heart It

Today I love….the easiest pumpkin soup ever….

4 Jul

One from the olde recipe file….

The only thing I don’t love, love, love about this soup is chopping the skin off the pumpkin at the start – me = no muscle power to chop any big heifer pumpkins!!!

Ingredients

  • Pumpkin – half a medium size jap and a whole butternut pumpkin – seeds and skin removed – chopped into largish chunks or hey – just what ever you have on hand/left over from last night’s roast dinner etc…
  • 1 onion – quartered
  • 1 or 2 carrots chopped into small chunks
  • Keens Curry powder – 1 tsp or to taste
  • Sour cream
  • Fresh chopped parsley
  • Hot, crispy, crunchy bread rolls to serve
  1. Put all the vegies in a large pot and cover with water. Make sure you will have enough room left to wizz in the saucepan when you are done – ie. use a LARGE saucepan!
  2. Boil until the carrot is cooked.
  3. Add curry powder.
  4. Remove from heat and wizz it all together with a stick blender.
  5. Serve in bowls topped with a dollop of sour cream and sprinkled with fresh parsley.
  6. I like to halve and then toast my bread rolls, add a slice of cheese, top with a freshly cooked rasher of bacon and whack them under the grill for 2 mins to melt the cheese and then I proceed to dip this wonderful bread concoction into my soup!

It’s just simply DIVINE people! Get on it now!!!

    Today I love….Top Chef University

    1 Jul

    It’s official.

    The whole world has gone Masterchef MAD…..

    Now, the latest offering is an online cooking course from Top Chef University!

    Awesome! Now, I can finally learn how to make authentic Mexican food and eat it every day! Without buying those awful dinner kits….

    Offering a range of 12 culinary courses on offer from vegetables to seafood to global meals and desserts….and professional instructors…

    Top Chef University

    Today I love….Cookbook for Marysville

    23 Jun

    The Marysville Cookbook

    Saturday 7th February 2009, now known as Black Saturday, saw the state of Victoria devastated by uncontrollable bushfires. Many towns were wiped from the map, thousands of buildings were lost and 173 people perished.

    The devastation of Marysville was almost total.

    The township needed something that was theirs and theirs alone. So they created the “Cookbook for Marysville”. Almost 300 copies were printed and given to the residents of Marysville with a message of hope and of thanks to emergency personnel.

    Many people wanted to buy the book. They commissioned a second print run and the book is now for sale at $30.00.

    $10 from each and every book, will be returned back to the town through various community ventures. I shall publish updates on sales and where the money is going, along with recipes from the book, at the Marysville Cookbook blog.

    This book is 165 pages, including 28 pages of photos of the old Marysville taken by residents both past and present.

    Read more about the book and my thank you to the people of Marysville.

    Buy the book now!

    Marysville Cookbook

    * Title: Cookbook for Marysville

    * ISBN: 978-0-646-52760-4

    * RRP: $30.00

    * Postage $5.00 (Australia only)

    via Cookbook for Marysville – Marysville Cookbook.

    Today I love….My favourite risotto (Glamping food)

    22 Jun

    This is my recipe for my favourite risotto.

    I love, love, love this as it is an excellent recipe as it can be adapted to be cooked when you are camping (or you may call it glamping when you are cooking this lovely meal!) as it is very easy to do on a one burner stove.

    This will definitely feed the hungry hordes and keep them satisfied for hours to follow!

    As a bonus, you the chef are able to grant yourself the permission to finish off the bottle of white wine with your meal……

    No more stodgy boring old toasted sandwiches or canned soup for me when I go glamping next!

    Chicken, Spinach and Sun Dried Tomato Risotto


    Ingredients (to serve 4 people)

    • 1 tbsp olive oil
    • 1 large onion, diced
    • 3-4 cups chopped fresh raw chicken or shredded cooked BBQ chicken
    • 2 cups arborio rice
    • 3-4 cups Chicken Stock (preferably home made)
    • ¼ cup dry white wine
    • 2 cups baby spinach leaves, washed
    • ½ cup sliced sun dried tomatoes
    • ½ cup grated parmesan cheese

    Directions

    1. Heat the oil in a large, non-stick saucepan. Add the onion and raw chicken (if using) and cook for 3-5 minutes until the chicken is browned and the onion has softened.
    2. Add the rice and toss to coat. Cook for a further minute.
    3. Add the shredded cooked chicken now (if using) together with the chicken stock and wine. Mix well. Cover and simmer very gently for 25 minutes, and continue to consume the rest of the white wine in a nice & large, chilled glass…oh, now don’t forget to stir often (ie. when you get a top up), until the rice is soft to the bite and all the liquid has been absorbed.
    4. Stir in spinach, sun dried tomatoes and parmesan cheese. Allow to stand for 2 minutes. Serve garnished with extra grated parmesan and lots of black pepper.

    Cooking note: You WILL notice the difference if you use home made chicken stock as it turns out soooo much tastier!

    Happy Glamping!!!

    Today I love….Violet Macaroons with Raspberries & Butter Cream – Recipe – MasterChef Australia

    21 Jun

    I reckon I could make these….

    BUT if I make them, I don’t think I’ll actually ever be able to eat them without feeling guilty because they are soooo pretty and sooooo dainty!

    I just love, love, love them to bits!!

    Although the judges did gave Callum a standing ovation for this fabulous recipe!

    So I might just have to try one……

    Violet Macaroons with Raspberries & Butter Cream – Recipe – MasterChef Australia

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