Well, now im super late making my first post of 2016 now rather then the January/February mark that I wanted but hey better late than never. But for now lets ignore that and get on to the fun stuff. Since I last posted we went to Germany for Steph and Michael’s wedding I’ll let her tell you about that though. Continue reading
Experimental Kitchen: Hasselback Potatoes, Veggies and Spinach
Our freezer died on us recently, but luckily for us, we didn’t all that much in it. Some ice cream, some frozen bread roll for emergencies, and some frozen spinach.
We ate most of the ice cream that very evening after discovering our little ‘problem’ and then had to decide what to do with the spinach.
Experimental Kitchen: Chicken Burrito Bowl
So I saw this Buzzfeed post recently about copycat recipes from chain restaurants and decided to make a chicken burrito bowl for one seeing as my other half was at Oktoberfest.
Now I haven’t been to America, but I figured that since people want these recipes, they must be good!
Recipe for 2
Experimental Kitchen: Bruschetta
I love a good bruschetta, which is why I thought to myself yesterday…why have I never tried to make my own?? It was about time, and I thought I’d share the delicious and simple recipe with you!
Makes enough for 3-4 people as an entree.
Experimental Kitchen: Chicken and Mushroom Baked Rice
Last week we got some new baking dishes and thought we should use them, and because its winter this is a perfect warm dish. Continue reading
Experimental Kitchen: Nigiri Sushi
I like loads of different kinds of food. I hanker after a good burger, drool over juicy steaks, go all hedonist with tasty dumplings, jump amazing heights for really good bacon, do your washing and cleaning too for divine cheeses. I also absolutely love sushi so whenever I need a fallback for something other than sushi I just go get some sushi because no matter the time of day and to give me the most realistic illusion of healthy eating I simply pop down to my local sushi shop and buy a bunch of sashimi, salmon sushi, nigiri of different sorts and pop the old anti-histamine and have some soft shell crab if they have it. When I’m on trips for the office I like to eat like this because it’s familiar and reminds me of home, as well as sating my love of simplicity.
Experimental Kitchen: Broiled Banana Splits
My first question here was, what is ‘broiled’?? Turns out, it’s not so hard!
Unfortunately I didn’t get a chance to take pics of this because I made it while we had guests, but I can guarantee that it’ll be yummy! It’s also quick to make and a party pleaser.
Makes 7 servings.
4 bananas (or more, if you have large serving bowls – in this case, 1 banana per person)
1 tbsp brown sugar
1 pinch of salt
1 tbsp melted butter (I don’t have a microwave so I melted the butter in a pan)
Raspberries and/or Strawberries
Frozen Yoghurt/Ice Cream of your choice
1. Pre-heat the oven at about 150 degrees celcius and if using frozen fruits, defrost now.
2. Halve the bananas lengthwise.
3. Mix the sugar and pinch of salt. Optional: you can mix in some cinnamon as well.
4. Brush the bananas with the melted butter and sprinkle with sugar mix.
5. To broil the bananas: Wrap the bananas in foil and put into the oven for about 3 minutes.
6. Serve the bananas with the raspberries/strawberries (I used both!) and top with a scoop of ice cream/frozen yoghurt. Additionally you can add shaved chopped chocolate and nuts, or just make a dessert bar so everyone can customise their banana split!
Experimental Kitchen: Carrot & Leek Stew with Meatballs
When the evenings get cold, a stew is the perfect, comforting solution.
It’s heating up over here in Germany, but in many parts of the world it’s stew time, so here is something to keep you warm and satisfied.
Recipe for 2-3 Portions.
Usually I get creative with titles but this time around there is nothing much to say except “Dumplings!” because what more could you want when the meal itself is made up mainly of these smallish parcels of crispy, juicy meaty delightfulness. For the uninformed the humble dumpling is a wheat based pastry dough flattened to the size of a coaster that is carefully enclosed around a filling made of chicken or pork mince with egg, chinese cabbage or pak-choi (literally white vegetable) some salt and pepper. Really the whole idea is quite simple however the execution requires time to make the lot and then to cook it properly. We could embellish our dumplings with other fancy stuff like shiitake mushrooms or prawns or some fancier vegetables and maybe spices however basic flavours are best as you can vary the amount of ginger and dipping sauce you put on top to change the flavour to suit. Continue reading
Experimental Kitchen: Anzac Cookies
This one is for next year, or just whenever you want something yummy to snack on! I actually baked these on Anzac Day (for a bit of home) and used them as a dessert, served with vanilla ice cream and creme brulee ice cream. They turn out a bit chewy which is awesome.
Makes approx. 20 cookies.