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Ohnamiya (Applecross)

Apologies for neglecting the blog! I have been away for about a week in the land of culinary delights – aka Melbourne 🙂 So I have been busy working, eating and obviously, not much blogging…but here I am! Since I have been away, I obviously haven’t been baking/cooking very much – so stay tuned for Sammy’s chronicles because she has been cooking up a storm lately!

We have also been eating out quite a bit because it is MAY 2011 which heralds the end of the Entertainment Book 2010-2011!! If you have one sitting pretty on your bookshelf, and if you’re kiasu and Asian like us, it’s time to dust it off and tear out all the ones that you want to use because you have exactly one more week to use it!!

Which is what we’ve been doing 😛 We’ve been busy tearing out coupons and using the ones that we have somehow saved until the last minute. Ohnamiya was one of the places that we often frequent, but somehow never used the voucher…hmm, we need to stop hoarding our vouchers and actually use them!!

A few of us went to Ohnamiya on Friday (yes, in the pouring rain!). Ohnamiya Japanese is located in Applecross and can be quite unassuming. Walking in, you can choose to either order at the counter for takeaway or be seated to be served (make sure you have your whole party!) and you can choose from a range of basic Japanese food (Katsu, Teriyaki, Karaage etc) set out in different boxes (Bento box, Rice box, Sushi Rice box, Salad etc). We often come here for cheap, quick and good dinners and I like the variety that they have. Also, we get great service from a team of very polite staff which doesn’t hurt as well! 🙂

So, I ordered Chicken Karaage in a Rice Box (comes with a side of salad and pickles), I liked it- one of the better ones I’ve tasted, chicken was tasty, the batter was crispy and goes so well with the rice – I especially love the toppings on the rice!!

Ohnamiya Chicken Karaage in Rice Box

The others ordered Prawn Katsu (and I can’t remember what Deb ordered!) both in a Sushi Rice Box, also came with sides of salad and pickles. Deb says she loves the sushi rice – and that definitely says something!!

Ohnamiya Japanese Prawn Katsu in Sushi Rice Box

Esthey also ordered Salmon sashimi which was nice and fresh – if only it was a little bit thicker! But I remember that the wasabi was really good 🙂

Ohnamiya Salmon Sashimi

Once again, Ohnamiya didn’t disappoint and there is a reason why we always come back here. With the Entertainment Voucher (which gives you 50% off the total bill up to a value of $6.00) we saved some money too! Thinking back, with the howling wind and the weather outside, it would have been good to have an udon instead…oh well! I’m sure we’ll be back, and I think I know what my next order will be!

*All credits of the photographs go to Deb*

Ohnamiya Japanese on Urbanspoon

 
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Posted by on May 24, 2011 in Applecross, Perth Eateries

 

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Making macarons… a series of experiments

Since we started watching Masterchef, we’ve been inspired to make the things they make on the telly. And we especially love watching the masterclass on Friday nights, where the chefs give cooking tips and give techniques. Besides getting cooking tips, we’ve been exposed to a some of Australia’s top chefs, although most of them (probably all) are over east.

So last year, when we went over to Sydney, we made sure we paid a visit to Adriano Zumbo’s pattiserie to try his acclaimed macarons. We were faced with a whole glass cabinet of macarons, and we had a hard time choosing which to try.. and they all looked so pretty and perfect and colourful. So we chose some (can’t remeber what flavours now) and they were awesome! Crunchy shells with soft centres.. nommmms

Adriano Zumbo Patisserie macarons

Since then, we’ve wanted to try our hand at making our own macarons. We knew that these were finicky little bicces, and that lots of things could go wrong. Lots of people have written up lots of tips and do’s and don’ts to successfully make macarons. So, armed with all these information, we set a date to try them out.

Our first macaron making attempt was a failure. The almond meal was too coarse, so it ended up tasting like almond cookies. 😦 It took us a while before we decided to try again. Second time around, it wasn’t great either. Not sure what went wrong, but we suspect an overmixed mixture and under cooking the shells, so we ended up with lemon curd meringue cookies. 😦

Take three – I found this recipe from BraveTart, who had compiled a list of “macaron making mythbusters”, which i thought was interesting to know, it helps in figuring out what I need/need not worry about in making the macarons.

Here’s the link to the recipe – its for a basic macaron recipe. We did a mocha macaron, by taking out 1oz icing sugar and replacing it with cocoa powder and added about 1tbsp of instant coffee powder, ground finely.

Macaron shells
115g blanched almonds or almond meal
200g icing sugar
30g cocoa powder
144g whites
72g sugar
2 tsp vanilla extract
1 tbsp instant coffee granules (ground finely)
1/4 tsp salt

Chocolate Ganache filling
220g dark cooking chocolate
1 cup cream

We had Esther’s help in sifting the almond meal – the most laborious task, as almond meal isn’t as fine as flour and takes FOREVER to get through the sieve.

While Esther was painstakingly sifting the almond meal mixture, we whipped the egg white till it forms a stiff meringue. After that, fold the dry ingredients into the meringue. This should be done in about 40 strokes. (Yes, we were so determined to make this round a success, we counted the amount of strokes when folding it!) A mixture that is mixed right should have the consistency of molten lava. I’ve never seen molten lava, but I guessed that it thinner than a brownie mixture but thicker than a pancake mixture, so I thought it should be done.

After that, the mixture is put into a piping bag and piped onto baking paper. My piping skills aren’t that perfect yet, so I drew out circles with the base of a piping nozzle as a guide on baking paper and piped the mixture on the flip side. I started piping the mixture from the centre towards the outside. If the mixture is the right consistency, it will spread itself out slightly, but still hold its shape. After that, we just let them stand for about half an hour, or until the tops are dry to the touch.

Macaron mixture piped

Then, put them in the oven and anxiously wait, crossing your fingers that those macarons will grow their feet (or skirt as some might call it). I snuck a peek while it was baking and did a happy dance when they DID grow feet! YAY! 😀 We filled them with chocolate ganache, and it was YUMMY!

Mocha macarons with chocolate ganache filling

So yea, it took us a few experiments, and a bit of a journey, but we finally managed to make our own macarons. It’s recommended that the macarons be filled and let them sit overnight, as the shells will absorb the filling and create a soft, chewy centre. But we couldn’t help ourselves, we had a few and then left the rest to sit overnight, and I was told they were yummier. (I didn’t get to try them :()

 
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Posted by on May 7, 2011 in Baking, Desserts

 

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Sunday Night Roast

Opps, it’s almost another Sunday and we haven’t posted what we had LAST Sunday! I think we got totally distracted by the daily screenings of Masterchef…YES! I am using Masterchef as an excuse! If you watched it…how good was yesterday’s episode? It was their time to showcase what they could cook and most of the dishes were so different – all of them looked amazing and a far cry from that one episode of Masterchef USA that I watched (terrible plating). I thought Billy’s (Asian, from Sydney, food blogger, designer) twice cooked pork belly looked great – and was so happy that they posted his recipe up online! I think we will definitely try it one day…

Coincidentally, we Esthey cooked pork last Sunday too…once again, Esthey was the Iron Chef who cooked most of the dishes that made up our Sunday night feast. We had less people this week – many were away, some were sick etc, but the amount of food remained the same – funny that huh.

Sunday Night feast BBQ Pork Roast Pork Tofu CAbbage soup

Esthey made Roast Pork – and this is what I gleamed from Sammy was the process; it was marinated with five spice powder and the skin part was covered in salt (for the crackle); people sometimes boil the pork first before putting it in the oven. When it came out, the skin wasn’t that crispy so what Esthey did was pan fry the skin a little to crisp it up a bit. The result? Crunchy pork crackle with tender meat…yummm…definitely a contender to Chinese Restaurants that’s for sure!

Roast Pork Siu Yok

She also made BBQ Pork, or also known as Char siu (can anyone guess the theme by now?) – which she marinated with Char Siu sauce and put into the oven – we realized that it’s better to use the Pork Belly for Char Siu because it makes it more tender. And would be better to have 2 ovens, because of the different temperatures that the meat has to be cooked. No matter – still tasted good anyway! Just dry in some bits, but someone (DEB!) happily picked on the dry bits 🙂

Esthey also made (along with the two pork dishes), a HUGE pot of soup, a tofu dish and a token vegetable dish in the form of cabbage. Phew, I feel tired just talking about it, let alone cooking it – so well done Esthey, you are indeed a Kitchen Superwoman! 🙂

Tofu with Coriander

Meanwhile, Sammy used leftover green apples to make a quick apple crumble…was delish! 🙂 You can find a recipe of apple crumble here.

 Apples with cinnamon before the crumble

It is a great dessert to make, especially when you are short of time and have leftover apples, pears or rhubarb lying around 🙂 We added some leftover oats that were meant for a souffle, which was great because it added that crunch to the crumble layer. And of course, we topped it off with vanilla ice-cream – match made in heaven!

Apple Crumble with Ice-Cream

And then we sat down to our meal whilst we watched the premiere of Masterchef Australia (Season 3)..which is shaping up to be quite an interesting season – what with a middle-aged flirty mum, a gorgeously cute 62 year old man, not one but 2 food bloggers, and the rise of another Jono…! An interesting mix of people, and very entertaining to watch at this stage…and all in Week 1! Can’t wait for Masterclass tonight..this is where we pick up a lot of handy tips in the kitchen…who’s watching with me?

 
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Posted by on May 6, 2011 in Malaysian, Sunday Night Theme

 

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Jus Burgers, Subiaco

Many other blogs have written about Jus Burgers in Subi, Northbridge and Leederville – so I’m not going to reinvent the wheel here – but just letting you know what we think is GREAT in Jus Burgers 🙂

I think our group of friends are frequent diners of Jus Burgers (especially the one in Subi) – mainly because of the distance to church and also how it instantly hits the spot of any onion ring cravings 🙂

Jus Burgers has quite an extensive menu and drinks that are made on the spot. I’m thankful for the Grommit sized burgers (smaller in size and comes with a side of chips) because I’m always too full after eating a normal sized burger. But that’s just me and hubby wallops the whole burger without thinking much about it :p

We’ve tried quite a few burgers but I always return to the Wagyu Beef burger (with Wasabi Mayo). It’s me and hubby’s favourite!! The beef pattie is cooked to perfection and paired with the hint of Wasabi – tasted soo good. The other burgers are not much to shout about however.

Jus Burgers Wagyu Burger

If you DO want to shout about something involving Jus burgers – it’s their onion rings with aioli!!!

Jus Burgers Onion Rings with Aioli

The batter is crunchy, the onions are sweet and tender. And when you eat it with the aioli it’s a match made in heaven!! Ok, not quite but I’m craving them big time now!! So next time when you’re there don’t bother with the chips, go straight to the onion rings!!! 

Jus Burgers on Urbanspoon

 
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Posted by on May 4, 2011 in Perth Eateries, Subiaco

 

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Butter Prawns and a Feast as Sides (奶油虾)

Masterchef started tonight last night! Woohoo!! Was there anyone who watched the Logies instead? No prizes for guessing what we did today yesterday at 7.30pm! (It will be a great relief to be away from the Royal Wedding news that PLAGUE all forms of media at the moment…the dress looked SO good by the way, but was funny that the bridesmaid’s dress outshone the bride just a tad bit :P), but enough about television. In the spirit of Masterchef, we thought we would share a dish that we tried from Adam Liaw’s “Two Asian Kitchens” – Butter prawns!

I think it’s supposed to be “Lai Yao Har” (奶油虾) in Cantonese and this is one of my FAVOURITE dishes back in Malaysia – it’s basically fried prawns stirred in with egg, curry leaves and chillies that have been fried till crisp. So you have some idea of how excited I got when I saw this recipe in his book! We just had to try it!

This made up 1 of the dishes that was part of our feast that night – besides the butter prawns, we also made steamed egg (a quintessentially Cantonese dish I think), vegetables and leftover fried wontons. The recipe has not been changed except for personal preferences (chillies etc) – and I think you pretty much have to cook and taste as you go.

Butter Prawns Adam Liaw Two Asian Kitchens

Butter Prawns

Ingredients

500g raw prawns
3 egg yolks, beaten
45g dessicated coconut
100g unsalted butter
1 handful curry leaves
5 chilles, finely chopped
2 garlic cloves, finely chopped
1 tsp light soya sauce
1/2 tsp Shaoxing wine
Ground white pepper
salt
2 tsp castor sugar

Method

First things first , you have to clean the prawns! We cut off the legs and feelers of the prawns…

Prawns

Then, using a wok – fill it halfway up with oil and let the oil heat up. You know when it’s ready if you place a wooden chopstick into the oil and it starts bubbling against the chopstick. Then fry the prawns in batches until it’s crispy – about 2-3 minutes. When they’re ready, place them onto a plate lined with paper towel to absorb the additional oil.

Fried prawns in hot oil in wok

You can then take the oil out but leave some in there for the butter sauce. Then taking a sieve, pour the beaten egg yolks through the sieve into the wok…

Egg through whisk

Then, whisk it as it cooks on the wok until it becomes strands or little clumps (this was a 2 man job it seems – I was pouring the egg onto the sieve and Sammy was busy whisking away). Take it out onto a separate plate when it’s ready.

Egg strand for Lai Yao Har butter prawns lai yau prawn

Then, clean the wok and dry fry the dessicated coconut until coloured, then take it out.

Dessicated coconut fried

Melt the butter in the wok and fry the curry leaves until crispy, then add in the chillies and garlic and fry until fragrant. I think we used less chillies than the one in the cookbook, so this would be preferential and depending on how spicy the chillies are! Then add everything else inside (prawns, coconut, egg, soya sauce, Shaoxing wine, salt and sugar) and toss it a few times until it is well combined.

stir fry chilli garlic butter for butter prawns

The best way to eat prawns? Peel them with your hands – peel of its head (suck it a little to get the flavour – but please don’t do this if you have gout! :P), then peel off the shells on its body, suck the flavour out of it as you go and then eat the flesh…if its crispy enough, you can even eat everything together!

Butter Prawns Adam Liaw Two Asian Kitchens

Anyway, while we were doing this, Sammy also made:

Steamed Egg with Pork Mince (蒸水蛋)

Ingredients

Eggs
Pork mince
Dried Chinese Mushrooms
Water
Shaoxing wine
Salt

Method

Soak the dried chinese mushrooms in hot water. When it’s soft, drain the hot water and dice the mushrooms into small pieces.

Chopped chinese mushrooms

Then, fry the pork mince in the wok with a dash of Shaoxing wine and salt, and stir fry until the mince is cooked.

stir fry pork mince

Then, put it into a steamer with equal parts of egg and water (1 cup egg to 1 cup water etc) and then steam until it’s firm. An easy dish to make especially when you need it to make up 3 dishes in a chinese meal.

steamed egg with pork mince and mushroom

On top of that, we also made wontons out of the leftovers from the Dumpling Night, and also a token vegetable dish – so suffice to say, we were stuffed that night!! The king of the dishes was the butter prawns, they were DEElicious! Too bad we don’t have enough ‘wok hei’ (people back home, especially in the restaurants will cook from a charcoal stove, that had sufficient heat and added the smoky, charcoal-y flavour to the food that can’t be replicated with gas stoves unfortunately!). But for a dish that was cooked at home, it was a great dish – took a bit more effort though and our house ended up smelling like fried prawns for ages!! All worth it!

butter prawns steamed egg vegetables

 
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Posted by on May 2, 2011 in Cookbooks, Malaysian

 

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Is Menu Planning a Good Idea?

I’m always eager to learn about how to be more organized in my life – I have to clarify, I don’t mean the OCD-ness kind of organized, but more of being efficient – how can I do things faster, make things easier. Especially in the kitchen, where there are so many things going on, and you have to multitask all the time.

Apart from reading food blogs, I also read organization blogs (I know right?!? they actually do exist!). Many of the bloggers are mums and they often have so many things going on in their lives, but they still enjoy the world in the kitchen. One of the things that they often suggest is menu planning as a step to helping them be more efficient in the kitchen. With that first step done, you would know what to shop for the week, what to defrost before you go to work and save you from wrecking your brain at 5pm when you come home from work (case in point – me!) and ending up spending more money on takeaway, because its just easier that way.

So we decided to try our hand at menu planning to see how well it works. We’ve tried it about 3 weeks now and I have to say, dinner times are less stressful and I think we are saving quite a bit of money getting the things that we need and not eating out as much. So where do you start?

Gain Inspiration

The amount of blogs out there about meal planning are endless – and there are so many ways that you can go about doing it, and I drew my inspiration from Tipnut.com. It’s a FANTASTIC website that gives you tips for the kitchen, garden, craft (and anything home-y) you can think of. If you have the time, you should check it out – there’s where I always end up for any trick and tips for my home. They have a post of 12 Nifty Meal Planners & Organizers to Make (or Print), where they feature other blogs and how they go about doing their menu planning – there are some really creative ones there (like using magnets as menus etc!). Or you can always google “menu planning” to find out how others do it, and choose one that suits you and your family. For the creative ones, you can put on your creative hat and design your own menu plan 🙂 I will be interested in what you come up with!

I wanted something simple, and I don’t really have a design bone in my body – it’s all gone to Sammy. So I chose a simple “free printable”, yes, the Asian in me comes out! I stumbled across this one from ProjectGirl, it was perfect! It had big columns to fill in the meals that you wanted for each day, and it had a shopping list section at the side. Sammy cleverly suggested that she print this out in A3 and laminate it so that we can re-use it, without wasting paper each time. GENIUS! 😛

Set Time Aside

The second thing that we had to do was to agree on a time that we could sit down together to plan. We chose Fridays because that was the day before we do all our shopping for the week, and we could also work out what was on specials in the shops. So having your coupons/catalogues at this point will come in handy.

Gather Resources

If you have a recipe folder/box, or list of your favourite recipes – this is the time to take them out. Or if you have a fantastic memory, then scrap the above 🙂 We had so many recipes from cookbooks/magazines/internet that we wanted to try so we brought them altogether into the living room and went through them and tagged all the ones that we thought that we could make for dinner or we just wanted to try. I categorized them into savoury, sweets, snacks/meals – and you can categorize them however you like (breakfast, lunch, dinner etc) – and end up with a whole lot of tags like mine 🙂

Cookbooks Tagged

Planning

Now comes the interesting part – the actual planning of the menu. I would suggest listing down the factors that would affect the timing that you would have for cooking, so first we would list out:

  1. What our schedules are like for the week? – for example, having small group at 7.30pm would mean that we only have a short time to make our meals
  2. Whether there is work the next day? – which would mean we need to think of the volume of what we are cooking to make sure there is enough for lunch.
  3. How many members of the family are there?
  4. What is left in the fridge that we need to use?
  5. What recipes do we want to try?

And your factors might be different – so think about which factors influences what menu choices that you make and plan them accordingly.

And then go through your list of recipes and then just write them down in accordance to the factors that you have – Mondays and Wednesdays for us are always quick meals, so it’s usually something that we can cook by heart (without looking at recipes), or even if it’s recipes, something really simple to make. The other days, we choose more complex recipes to try and they are the ones that we end up blogging about. The weekends are the baking days where we have more time and often we bake for breakfast as well (so that saves us money buying muffins etc which costs $1/$2 a pop!).

If you are using recipes, remember to write down the page number or where you found the recipe so that you have a quick reference when it comes to actually cooking the dish

Grocery Shopping

While we go through our recipes, we go through the list of ingredients and write down the ones that we don’t have so that we know what to buy when we go shopping. We often have the staples in our pantry, so we don’t really need a lot of things except some of the specialty items which we try and substitute if we can.

Final Steps

This is the step that we have to keep learning I think – because we often go grocery shopping on a whim, I can forget to write down the things that we need to bring with us. And because I often don’t defrost anything before I leave the house, I have to train myself to look at the plan and then remember to defrost the meat before I leave for work.

I think it is a worthwhile exercise for us, and it doesn’t take too much time to come up with a plan (30 minutes maybe?) and we get to try all the recipes that we always wanted to try. The biggest plus is we don’t need to stand in front of our open fridge and hope that inspiration strikes us about what to have for dinner. For those already doing this, kudos to you! But for those who haven’t, and are struggling like we are – give it a go, and see how it works for you and your family 🙂

 
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Posted by on April 29, 2011 in Kitchen Tips

 

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Jamie’s 30 minute meals: Challenge Accepted!

Wow, that was some hiatus!! We’ve had a lovely 5 day long weekend which was a good break for us from work, but I think we busied ourselves even more with housechores, many baking adventures and er…for me, it was catching up on Amazing Race! (I finished Season 17 and have caught up with Season 18!…Gosh, I’m such a sucker for Reality TV shows!)

So anyway, we have decided to plonk back on the blogging world after a break 😀 my good intentions of blogging the last weekend went out the window obviously! But now, I am truly back into this and we have so many adventures to blog about!

Jamie Oliver 30 Minute Meals Book Depository UK

We’ll start with Jamie Oliver’s 30 minute meals – we bought this book quite awhile ago, before the TV series went on air because we generally liked Jamie’s meals. He knows how to put delicious meals together simply and very quickly – great for full time workers like us! Hence the tagline “A Revolutionary Approach to Cooking Good Food Fast”. And I can attest that it’s true! We’ve tried about 2-3 recipes from the book and we are amazed by all the “shortcuts” he takes, and how we can produce 2-3 course meals in about (well it’s not 30), but about an hour – which is quite a feat for us! 😀

If you haven’t seen the book before, it’s not categorized like other cookbooks – but in its own individual 3-4 course meals. It generally has a starter/entree/sides, main meal and a dessert. The steps are meant to be followed to the tee so that while you are cooking, you are multitasking and knowing what step comes next, and in doing that, you are meant to be more efficient in the kitchen.

But to be honest, it’s really difficult to follow every step and every ingredient to the tee – firstly, because we can’t find everything here in Australia – not if we head to specialty shops, ie: some of the salad greens (chicory, watercress) have to be substituted to what we can find here. And also, unless you have a thriving herb garden (which we don’t – sniff! – we have black, as opposed to green fingers), buying the amount of herbs that Jamie needs in his recipe can get quite expensive – but with a little bit of tweaking, and using local produce, it tastes great all the same. We just had to make adjustments and be a little more flexible then the book intended; and we started to see how valuable his little tips are.

So…30 minutes eh? I was intrigued when I looked through the cookbook – how can anyone do this in 30 minutes? CHALLENGE ACCEPTED!

Recipe: Pregnant Jool’s Pasta and Salad

Jamie 30 minute meals Pregnant Jools Pasta complete

Yes, I know that the recipe is different from the book – but I didn’t have watercress, nor did I have time to make a dessert; so I skipped that part and just made the pasta, sauce and salad. It was actually quite easy and quick to make.

Ingredients for Pasta

4 spring onions
2 carrots
1-2 fresh red chillies
6 good quality sausages
1 tsp fennel seeds
1 tsp dried oregano
500g dried pasta (any kind) – we used spirals for this
4 cloves garlic
4 tablespoons balsamic vinegar
1 tin chopped tomatoes
basil leaves

Steps:

5.10pm – I started preparing by getting all my ingredients out of the fridge and different parts of the kitchen all together on the counter so I had things within reach and didn’t have to go searching for it

5.20pm – (yea, took me 10 mins! I need to work a bit faster I think!) I started to boil the water in the kettle for the pasta and got my pot and strainer out. Then, I started prepping the vegetables – washing and roughly chopping the carrots and spring onions

 Carrots Spring Onion Food Processor Jamie 30 minute meals Pregnant Jools Pasta

5.25pm – I took out my handy food processor (Jamie calls it a food liquidizer – I had to google it!). If you don’t have one of these, go get one! They are inexpensive and versatile, and makes your life in the kitchen less stressful, especially when you’re busy. Anyway, I put the spring onions, carrots and chillies in the food processor and blitzed it for awhile. Then, I added in the sausages and blitzed some more until it was well combined; then I added in the fennel seed and oregano.

Food Processor Sausage Spring Onion Carrot mixture Jamie 30 minute meals Pregnant Jools Pasta

5.35pm – I boiled more water for the pasta (left the first kettle of water in the pot, and put it under low heat) and added salt in the water. Then I put the pan on the stove to heat up, placed about a tablespoon of olive oil and then poured the blitzed mixture into the pan, agitating them with a spatula and frying until it separates – much like corned beef.

Sausage mixture in the pan, Jamie 30 minute meals Pregnant Jools Pasta

Then, add in the 4 garlic cloves, crushed, along with the tin tomato and balsamic vinegar.

Jamie 30 minute meals Pregnant Jools Pasta sauce

5.45pm – The meat was still simmering and didn’t look quite cooked, so I left it on and started on the salad. By this time, Sammy came home, so I had an extra pair of hands! So she continued on with the salad while I checked on the pasta. (Also did some washing up so my hubby doesn’t have to deal with it!)

6.00pm – Pasta sauce was done and Sammy finished the salad – and the meal was done!

It obviously took us longer than 30 minutes, but I was amazed by how you can make the sauce from scratch without using the bottled ones. I probably did more things in between (when I should be making the dessert), like putting things back into its original place and some washing up etc so if I hadn’t done that, I probably would have come up with another course.

I’m always amazed by the new things I learn when I cook from this book, and how I can be more efficient in the kitchen, and in doing that I save time and will have more time in the day to do other things 🙂 So if you’re thinking of buying this book, I think it’s a good buy if you’re willing to learn from his techniques and a be a bit creative in terms of the ingredients but still sticking to the overall timing of the book. It’s on offer now, in Big W! Funny, I just saw it on the catalogue for $29.93! Or you can get it from Book Depository.

We cooked another dish from this book…so stay tuned….!!

 
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Posted by on April 28, 2011 in Cookbooks, Fast Foodies

 

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