Thursday, January 31, 2013

I can't find Georgie Parker


There are some recipes that stay with you throughout your life, the cut out scraps, the scribbled handed down note or some times the entire magazine. With technology this has become the scan or photo or bookmark. My bursting cupboards of cook books are very grateful to technology!
This recipe I have been making for 13 years and has stayed with my through interstate and local moves. I can be heard every so often saying "I can't find Georgie Parker"
While I understand that Georgie Parker may have nothing to do with these cookies, but because she was on the cover they have taken her name.
I have just scanned the recipe as it appeared in the magazine, and after 13 years it might be looking a little worse for wear. Isn't that the joy of the old treasures?
 
 
 
My Variations  
  •  Choc walnut, add 75g of cocoa powder and 100g chopped walnuts. I don't increase the icing sugar as the recipe suggest, I like the bitterness.
  • Lemon and Rosemary, omit the vanilla and a add the zest of 1 lemon and 1 finely chopped sprig of rosemary (about 5 cms, leaves not stalk)
 
 
 
 
 

Wednesday, January 23, 2013

Munching 9 to 5 - Carrot and cheese salad

No it's not a job as a taste tester, as awesomely appealing as that sounds.

The next offering in the War on Terrible Food aka BYO work lunch series.

This salad has had a couple of incarnations and can be used as an indicator of how our eating has changed over the years. When I was at school the major ingredient to this was a jar of mayonnaise, these days it gets a light dressing of olive oil and lemon juice.
If I'm honest the tasty model below only got a drizzle of olive oil, no lemon or salt and pepper, and it was just as yum.

Carrot and Cheese Grateness
Serves 1

Ingredients
  • 2 medium carrots grated
  • 50 grams grated cheese
  • 1 fun size box (40g) sultanas
  • black and white sesame seeds
  • Olive oil
  • juice of 1/2 small lemon
Method
  • Add carrot, cheese, and sultanas to a bowl.
  • Mix through a drizzle of oil and the lemon juice.
  • Top with a sprinkle of seeds and run out the door to work.
Making it the night before will let the sultanas soak up the dressing and the carrots soften. You can also experiment with any seeds that take your fancy, lineseed, chia, pumpkin seeds.



Monday, January 21, 2013

War on terrrible food....

Enough is enough, I will no longer spend money on substandard work lunches or any food for that matter.
Make the pledge with me people.

I came to this mission after a month of the dodgy cafe next to my work ( it's a captive audience type arrangement), over priced, under flavoured, and about as healthy as a packet of Winnie Blue.
So as I stood in line looking at the upside down friands, waiting way to long for the usual bad coffee, I thought what am I doing here, I can cook, why am I wasting my money with somewhere that clearly can't.
My criteria was it has to be something cold and quick that was desk edible. I also want something healthy that tasted evil, and not like grass and dirt.
This wasn't part of a new years resolution as it has been sitting in draft for about 2 months. I'm not fond of the crazy diet resolution as it ends up like a business I saw on twitter. "Resolutions Gym" January it is a gym, from February to December it's a tapas bar.
Although one change I will make this year is to not eat at any resturant that is happy to throw their food out a window, e.g. no drive-thru.

This was the first wave of troops. Enjoy, and stop paying for rubbish food!

Corn Salsa Salad
The quantity of each ingredient is really up to you, I base it around 1 can of corn.

Ingredients
  • 1 410gram can of corn kernels
  • 1 head cos lettuce
  • 1 handful cherry tomatoes
  • 2 red onions finely sliced
  • 1 Lebanese cucumber
  • 1 long chili
  • 1 handful flat leaf parsley
  • 1 handful coriander
  • 1 lime
  • 2 tablespoons of olive oil
Method
  • Drain corn
  • Roughly chop lettuce, cucumber, chili, tomatoes and herbs.
  • Combine in a bowl
  • Add juice of the lime and 2 table spoons of olive oil
  • Toss and serve
  • If you take as much care with the chopping as it do, you will be finished in under 3 minutes.
  • So many variations, add avocado, capsicum, mint.