Friday, June 29, 2007
Wednesday, June 27, 2007
Monday, June 25, 2007
We ended the night with alcoholic shots supplied by Max (thanks Max!). It was a fun night and I can't wait to meet up with this crazy bunch again. Check out the others blogs: wmw, Jason & Soo Yin
Friday, June 22, 2007
Below is a picture of my favourite pasta to eat during the past couple of weeks. Mainly because I am lazy and its so easy to make but at the same time its deeply satisfying. Just slice up an aubergine and soak in salt water. Drain and line on baking tray. Halve some cherry tomatoes and lob off the top of a whole garlic. Add to the tray. Drizzle with extra virgin olive oil (I use extra virgin because I love the slightly nutty & green flavour) and season with lots of salt and pepper. I usually add some finely chopped thyme and rosemary too. Whack it in the oven at 160C for about 30-45 minutes. The garlic needs to sit in there longer than the rest. Although, there was once I just left the aubergines in there the whole time and I ended up with aubergine crisps. A pleasant change to the usual spongey texture. If you aren't a health nut like me, feel free to drown it in oil when baking. It does taste better and the aubergine texture is much nicer. Sometimes I add pinenuts for a bit of texture or capers for a sharp and salty hit. Toss with spaghetti, add some stir-fried mushrooms, some basil and grated parmesan, lovely!
Tuesday, June 19, 2007
Sunday, June 17, 2007
Last week, I decided I wanted to make some stock. I took for granted that there would be vegetables in the fridge. There is always something to eat/cook in the fridge in my house. This time I ran out of luck. All I had to work with was garlic, onions and chinese lettuce. What? Yes, I attempted to make stock out of those ingredients. Not surprisingly, it was terrible! Fortunately, the rain finally stopped and I was able to run out to get some carrots and celery. And so I've been living off that batch of stock for the last week. I made a zucchini and cheese soup by boiling the zucchini with some stock. Blended the soup to make it smoother and put it back on the stove. Then I added some grated odd bits of cheese I found in the fridge which was aged cheddar and parmesan. Dash of cream and voila! A rich and comforting soup, to qoute Hunky - "to warm your cockles".