Vegetarian Brunch

Fail fail fail, I just can't seem to get the hang of poached eggs, am seriously contemplating on getting one of those kitchen gadgets/device that makes the job so much easier. Tempting tempting tempting, but no, cannot! Promised Mami that as part of Bloctober, no buying of random kitchen utensils. uuuugh.

Yup that's right, I'm doing Bloctober, another Hangover-free month! It's only been 1 week so far.

So this morning with Mr ShyGuy and DirtyWrestler around, I wanted to make a hearty breakfast for us all. Good thing there was haloumi in the fridge, it's been described as Steak for vegetarians. heh and I couldn't agree more. I made some garlic mushrooms and roasted tomatoes to with with it all. But unfortunately I just couldn't poach the eggs and Mr ShyGuy had to help me out.

Everything Spaghetti Marinara

I couldn't really decide what I wanted for dinner tonight, so I just rummaged through my pantry, fridge and freezer and see what I could come up with.

There was less-than-half a package of pasta left lying in the bottom of my cupboard looking very sad, and I really can't say how long it's been there for (less than 3 months though). So pasta it was.

I had some canned tomatoes, light cream and pesto on hand...so instead choosing 1 type of sauce, I'll just add everything together! So much less thinking. It turned out really well actually, my other taster said it was great and will be having some for lunch tomorrow. So Yay! Go me and my non-thinking, impulsive cooking.

Everything Spaghetti Marinara

Ingredients

• Pasta
• Onion
• Garlic
• Tomato
• Mushroom
• Frozen Peas
• Frozen Seafood Mix
• Chilli flakes/ powder
• Mixed Herbs
• Can of Diced Tomato
• Pesto Paste
• Light Cream
• Salt & Pepper

Cooking in October

So..technically my flatmate was the one who made dinner and I did the minimal-est effort of tossing the salad together...but I did get my hands dirty....so it still counts right?

After nearly a whole week of meatless meals coz Mr ShyGuy is uberly PC etc and doesn't consume animals.....*sigh* yes, it's been this constant thing I have nagging nagging, but I have a feeling I'll convince him to convert back to carnivorousness (how can this be a word?) yet.

I nearly sang for joy when Red Meat was on the menu :) and I didn't have to lift a finger! Wooohoo. The crispy roasted potatoes with rosemary and garlic just went so well with the balsamic glazed lamb while I made a Pearish Greek Salad.

Pearish Greek Salad

Ingredients Directions

• Salad Leaves - Toss everything together !
• Pear
• Fetta Cheese
• Olives
• Cheery Tomatoes
• Walnut bits
• Cucumber
• Balsamic Vingear
• Olive Oil
• Mixed Herbs

Prawn Gumbo

It's been ages since I last made Gumbo, it's one of my favourite things to eat. But it takes awhile to prepare so it's not really a regular on my menu. But gawd it was gooood.

I got all fresh ingredients and combined with spices and the meats - It was fantastic. My flatmate gave it 2 thumbs up :)

Ingredients

• Onion
• Garlic
• Capsicum
• Celery
• Tomato
• Can of tomatoes
• Parsley
• Chorizo
• Chicken
• Prawns
• Creole Seasoning
• Allspice
• Chilli
• Beer
• Flour
• Salt & Pepper

Directions

• Fry the sliced Chorizo and Chicken, add in the vegetables and fry until soft
• In another saucepan, heat oil and butter and add flour and stir constantly to create a roux, after it darkens to a light brown colour, and bubbles. Add beer. Pour liquid into the other pot with all the other cooking ingredients.
• Add can of tomatoes and seasoning, cook for another 30 mins and add Prawns and Parsley.
• Serve with white Rice

Accidental Cooking

The other night I was too tired after work to go grocery shopping and knowing how well stocked my fridge was, never fret.

Found this gorgeous red steak in the freezer and considered making vietnamese beef noodle soup. I had the noodles and soup base all ready, just need to defrost the meat.

As I was slicing the still slightly frozen meat (so it's easier to slice than completely defrosted). I noticed a somewhat fishy smell...the steak can't be off right? Eeeks! But then on a closer inspection there was a bit of "skin" on it... interesting.....then *BING* I remembered I had previously froze a piece of Tuna steak in the freezer. Ooooh but now i've already thinly sliced it. Wat to do wat to do?!?

After putting away the noodles and soup base, coz they surely don't work with thin tuna slices. I checked the fridge to see what else was there on offer. Found me some Bocconcini cheese, salad leaves and spring onion. Well an asian fused salad it is. I made dressing with some fish sauce, sesame oil, toasted sesame seeds and soya sauce. The salad was yum - fresh and the right balance of flavours.

Special Request - Jerk Chicken

It was Cartoon Dude's Bday and he did some serious hinting the last time about craving Jerk Chicken. so I caved in and asked Mami, Dr Rats, The Double Ls and Cartoon Dude's Jetlagged Buddy to come along for a meal and wine to celebrate his bday. Mami also brought along CrazynLoud and my flatmate is finally back!

So with 9 people around, the menu for the night included: Jerk Chicken, Creole Fish, Garlic Eggplants, Chilli Prawns, Curry Fish Balls, Rice and Red Beans, Pineapple Salsa, Tomato, Basil & Bocconcini Salad and Avocado and Tomoato Salad along with a loaf of Olive Sourdough Bread.

Rice and Red Beans

Ingredients

Can of Red Kidney Beans

Can of Light Coconut Milk

Rice

Allspice

Salt

Directions

Wash Rice

Add Beans and Coconut Milk

Add Seasoning

Turn on Rice Cooker!

Afro-Inspired Night

Honestly, I've actually never had African food before, despite many intentions to visit the Ethiopian and other African eateries in town, somehow just never made it.

And last week was the 2nd time I've been to a Moroccan themed restaurant - Souk in the City, which was amazing but I'll leave that review to my friend Teeny Tiny on her blog -

EatShowandTell.

This week I invited my friend Cartoon Dude and his Jetlagged Buddy to join me while I test out some new recipes. Initially they had requested I make Jerk chicken or Jerk Pork but guys u missed the boat - maybe nx time.

So on the menu tonight which is supposed to be Afro-inspired, we have: Harissa Marinated Chicken, Corn and Squash Fritters, Roasted Vegetable Frittata and a Pineapple salsa.

I wasn't quite happy with how the Harissa marinate came out (I did try following the recipe initially) and then decide to modify it a tad. It became rather thick and had a peanut/satay sauce consistency. The guys thought it rather resembled Jerk Chicken (wistful thinking on their parts). I thought it was tasty, rather spicy (not chilli hot) but rather full of flavour and spice, there was: cumin, cinnamon, coriander, cardamom, nutmeg, all spice, dried chilli, ginger, garlic, soya sauce, sherry, salt and pepper in the marinade.

My friend gave this MASSIVE organic Squash the other day and I've been racking my brains as to what to do with it. I've managed to use up half of it tonight in 2 of the dishes. Both the Frittata and the Fritters. Is it me, or do they both sound a bit similar and very easy to mix up?

The Frittata is similar to a quiche but without the pastry base, though somehow the colouring of mine one came out not as pretty as I hope. While the Fritters are similar to Falafels.

Mine was a bit labourous as I grated the squash and added it to the batter mix of: eggs, corn, coriander, onion, garlic, ginger, flour, water, capsicums and salt and pepper.