Our Video!

Have a look at our video that we have created about favorite food choices at MQ.

Ideas for our video

We, the food team decided to make a short video which is of relevance and similar to our blog. Then came the brainstorming session that made us crack our heads on what to cram in a one-minute video. Anyway, it is going to be about interviewing students at Macquarie University's food court, U@MQ about the food served there. We also thought of the possible questions to throw at the students. The list of questions above is inclusive but not exhaustive.

As I have told you I am from a greek family and I enjoy my food very much, so I thought I would share another recipe with you that I love to cook for my family. I have such a big family I usually have to double the recipe as this one only serves four!!

Honey-baked pumpkin risotto

Ingredients

900g pumpkin, peeled, cut into 1cm cubes
1/4 cup (60ml) olive oil
1/2 tbs honey, plus extra to drizzle
850ml vegetable stock
1 onion, chopped
2 celery stalks, finely chopped
2cm piece ginger, grated
1 cup (220g) arborio rice
2/3 cup (160ml) white wine
Juice of 1/2 lemon
1/2 cup chopped flat-leaf parsley, plus extra to garnish
2 tbs mascarpone, plus extra to serve



Method

Preheat the oven to 220°C.
Lay pumpkin in an even layer on a large baking tray and drizzle with 2 tablespoons of oil. Season with salt and pepper. Roast for 15 minutes, then remove and drizzle with 1/2 tablespoon of honey, tossing well to coat each piece. Roast for a further 15 minutes until cooked and golden.
Place stock in a saucepan and keep at a simmer over low heat.
Heat remaining tablespoon of oil in a large heavy-based pan over low heat. Add onion and stir for 2-3 minutes until soft. Add celery and cook for 1 minute, then add ginger and rice and cook for a further minute, stirring to coat grains. Increase heat to medium-low, add wine and cook until absorbed. Add stock a ladleful at a time, allowing each to be absorbed before adding the next. Continue for 15 minutes or until rice is cooked but still firm to the bite. Add lemon juice, pumpkin and parsley. Season, then stir in mascarpone.

Serve with a dollop of mascarpone, a drizzle of honey and extra parsley

It is so yummy. I could not find a nice picture but take my word for it!!

I really recommend that you go and cook this recipe as soon as possible!!

From the food team LA

It is all Greek to me!

I really want to share with you my love of Greek food!!

It brings me the fondest memories. memories of eating at my Yiayia's Greek for Granma) house, big fat Greek weddings and even bigger and fatter Greek christenings, greek Easter and just our small family gatherings!

First I thought I would share some good great restaurants with you.

Kafenes Greek Restaurant‎
149 Enmore Rd

Enmore NSW 2042‎

9557 7580

Athenian Greek Restaurant‎
11 Barrack St

Sydney NSW 2000‎

9262 2624

Steki‎
2 O'Connell St

Newtown NSW 2042‎

9516 2191

There are so many more, but these ones are ones that myself and my family enjoy going. They are like having Yiayia's food out!

Oh another one that I should mention is Cafe Newtown, the corner of Enmore Rd and King St Newtown.

When I order out there are lots of different items that I would choose but a few of my favourites are -

Baklava

Mousaka

Pastitsio

Saganaki Tiropita and Spanakopita

Mousaka and Pastitsio are two of very favourites. They are very similiar to lasagne but Mousaka has eggpplant and no lasagne sheets and pastitsio also has no lasagne sheets instead a different type of past is used when layering.

I will share the Mousaka recipe with you. it is a recipe that my Yiayia uses I have scanned it from the Greek cookbook.

It is so yummy!!

Aντίο ( goodbye in Greek)

The food team - LA

Where I love to eat?!

Well are you wondering where to eat this weekend?

If you love Mexician as much as I do than you have to check out - The Flying Fajita Sistas.

It is located in - Glebe Point Rd, Glebe, 2037 and is open 7 days 6pm until late.

They can be contacted on - 9552 6522 f. 9552 685565

Or check out there website

http://www.flyingfajitasistas.com.au/

I have been on to their great website and I will share some of the menu items with you.

BURRITOS

Your choice of filling and black beans wrapped up in a flour tortilla with crema, cheese
and a tomatillo salsa served with picarillo, guacamole and salad
Choice of: Sweet chipotle chicken, Achiote pulled pork, Ropa vieja, Braised chile and onion (V) or Frijoles (V) $18.90
Optional extras – Side of Guacamole, Crema, Jalapeno or Olives

CHIMICHANGA

A flour tortilla with your choice of filling, quick fried until crispy served with Mexican rice,
cherry tomato salsa, crema, guacamole, cheese, olives and salad... Muy popular!
Choice of: Sweet chipotle chicken, Achiote pulled pork, Ropa vieja, Braised chile and onion (V)
or Frijoles (V) $18.90
Optional extras – Side of Guacamole, Crema, Jalapeno or Olives

ENCHILADAS
Two corn tortillas wrapped around your choice of filling topped in an ancho and guajillo chile salsa,
grilled with cheese, served with Mexican rice, black beans and salad… Tradicional y delicioso!
Choice of: Sweet chipotle chicken, Achiote pulled pork, Ropa vieja, Braised chile and onion (V) or Frijoles (V) $18.90
Optional extras – Side of Guacamole, Crema, Jalapeno or Olives (see back page for prices)

Nachos
Fresh corn chips with your choice of topping, our special sauce, grilled to perfection
with cheese and topped with crema, charred tomato and ancho chile salsa and guacamole
Choice of: Sweet chipotle chicken, Achiote pulled pork, Ropa vieja, Braised chile and onion (V) or Frijoles (V) $14.90
Optional extras – Side of Guacamole, Crema, Jalapeno or Olives

These are just some of the great items on the menu. Go to the website to check out more menu items.

This restaurant is a great night out. The food is fantastic and atmosphere is inviting and the staff are lovely and obliging to your every need.

I highly recommend this restaurant and encourage you to leave some feedback on this blog after you have visited.

Enjoy your food!

Until the next food blog - LA

Healthy Food Storage

Its great if you all have been trying out our recipes at home. Well now i am just adding a little bit of additional food storage information for your own benefit. As many people are not aware of this, which is very vital for healthy living.

Food poisoning is frequently caused by bacteria from food that has been poorly stored, handled or cooked. Food contaminated with food poisoning bacteria may look, smell and taste normal. If food is not stored properly, the bacteria in it can multiply to dangerous levels.
Food poisoning bacteria grow and multiply fastest in the temperature danger zone between 5°C and 60°C. It is important to keep high risk food away from this temperature zone. 



High risk foods include:

•          Meat
  
•          Poultry such as chicken and turkey
  
•          Dairy products
  
•          Eggs
  
•          Small goods such as salami and ham
  
•          Seafood
  
•          Cooked rice
  
•          Cooked pasta
  
•          Prepared salads such as coleslaw, pasta salads and rice salads
  
•          Prepared fruit salads.
• 
  

Storing food in the fridge

Your fridge temperature should be below 5°C. The freezer temperature should be below -15°C. Use a fridge thermometer to check the temperature in your fridge.

Freezing food safely

When shopping, buy chilled and frozen foods at the end of your trip and take them home to store as quickly as possible. On hot days or for trips longer than 30 minutes, try to take an insulated cooler bag or icepack to keep frozen foods cold. Keep hot and cold foods separate while you take them home.

Storing cooked food safely

When you have cooked food and want to store it:Put hot food into shallow dishes or smaller portions to help cool the food as quickly as possible. Don’t put very hot food into the refrigerator. Wait until steam has stopped rising from the food before putting it in the fridge.

Avoid refreezing thawed food

Food poisoning bacteria can grow in frozen food while it is thawing, so avoid thawing frozen food in the temperature danger zone. Keep defrosted food in the fridge until it is ready to be cooked. If defrosting using a microwave oven, cook the food immediately after defrosting.

Store raw food separately from cooked food

Raw food and cooked food should be stored separately in the fridge. Bacteria from raw food can contaminate cold cooked food, and the bacteria can multiply to dangerous levels if the food is not cooked again.

Always store raw food in sealed or covered containers at the bottom of the fridge. Keep raw foods below cooked foods, to avoid liquid such as meat juices dripping down and contaminating the cooked food.

Choose strong, non-toxic food storage containers

Make sure your food storage containers are clean and in good condition, and only use them for storing food. Cover them with tight-fitting lids, foil or plastic film to prevent the food drying out and to prevent anything from falling in. Do not store food in opened cans. 

Please take this seriously guys! and put it in practice!

From the food team

S.K

Fruit Salad: A healthy option

Fruit salad is a classic type of food that everyone enjoys.
It is always present at most parties or functions.

It can contain a whole range of fruit including: Oranges, Apples, pineapples, grapes, watermelon, rock melon, honey dew, mango, paw paw, bananas and strawberries.

Fruit salad is so easy to make!
All you have to do is:

1. Prepare fruit by cutting, skinning and dicing your chosen fruit into small pieces (mouth sized)
2. Place and mix them all in a bowl.
3. refrigerate while not in use.
4. eat!

Best of all it tastes so good!

EM

Nasi Lemak (Coconut Milk Rice)

Every time I write about my favourite food, I get hungrier and hungrier as I write. To make things worse, I get more homesick as I keep thinking of the heavenly food I eat since childhood. Today, this post will be no different from my previous posts.

Nasi Lemak or Coconut Milk Rice is widely accepted as the national dish of Malaysia. It is previously consumed in the morning. But now, in Malaysia, it is consumed at any time of the day, be it 10.30am, 3pm, 10pm or even 2am.

The main ingredients for the topping are anchovies, sambal(chilli) & hard-boiled egg. Other ingredients include fried fish, shrimp, cucumber & peanuts. Oh and let's not forget the most important ingredient, coconut milk. It gives Nasi Lemak the distinguished smell when served hot. That being said, it is both very delicious and unhealthy (well the best food are). The sambal gives the Nasi Lemak its spiciness which is very spicy if you're talking about Australian standards.

Banana leaf is used to wrap the Nasi Lemak before being sold to hungry customers. Many Malaysian restaurants in Sydney do serve decent Nasi Lemak albeit in much larger portion than in the picture above. Mamak in Chinatown also serves Nasi Lemak albeit not wrapped in banana leaf. It will cost about $8 for a set. In Malaysia, a portion like th picture above will cost RM1 ~ $0.33. But then, like I always say, forget the price, just EAT!

From the Food Team

TBY

My favourite Food to cook!

Well my other bloggers have shared their favourite recipes I thought I could share mine with you!

LASAGNE!

Yes I love to cook BUT especially EAT lasagne!

Ingredients
serves 8)
2 tsp olive oil
1 brown onion, halved, finely chopped
2 garlic cloves, crushed
750g beef mince
2 x 400g cans Italian diced tomatoes
125ml (1/2 cup) dry red wine
55g (1/4 cup) tomato paste
Salt & freshly ground black pepper
Olive oil, extra, to grease
4 fresh lasagne sheets
55g (1/2 cup) coarsely grated mozzarella

Cheese sauce
1L (4 cups) milk
1 brown onion, halved, coarsely chopped
8 fresh parsley stalks
8 whole black peppercorns
4 whole cloves
2 bay leaves
60g butter
50g (1/3 cup) plain flour
70g (1 cup) finely grated parmesan
Pinch ground nutmeg
Salt & ground white pepper

Method

Heat the oil in a large frying pan over medium heat. Add the onion and garlic and cook, stirring, for 5 minutes or until onion softens. Add the mince and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until mince changes colour. Add the tomato, wine and tomato paste, and bring to the boil. Reduce heat to low. Simmer, uncovered, stirring occasionally, for 30 minutes or until sauce thickens slightly. Remove from heat. Taste and season with salt and pepper.

Meanwhile, to make the cheese sauce, combine the milk, onion, parsley stalks, peppercorns, cloves and bay leaves in a medium saucepan and bring to a simmer over medium heat. Remove from heat and set aside for 15 minutes to infuse.

Strain the milk mixture through a fine sieve into a large jug. Discard solids.

Melt the butter in a large saucepan over medium-high heat until foaming. Add the flour and cook, stirring, for 1-2 minutes or until mixture bubbles and begins to come away from the side of the pan. Remove from heat.

Gradually pour in half the milk, whisking constantly with a balloon whisk, until mixture is smooth. Gradually add the remaining milk, whisking until smooth and combined.

Place saucepan over medium-high heat and bring to the boil, stirring constantly with a wooden spoon, for 5 minutes or until sauce thickens and coats the back of the spoon. Remove from heat. Add the parmesan and stir until cheese melts. Taste and season with nutmeg, salt and white pepper.

Preheat oven to 180°C. Brush a rectangular 3L (12 cup) capacity ovenproof dish with oil to lightly grease. Spread one-quarter of the bechamel sauce over the base of the prepared dish. Arrange 1 lasagne sheet over the sauce. Top with one-third of the mince mixture and one-third of the remaining bechamel sauce. Continue layering with the remaining lasagne sheets, mince mixture and bechamel, finishing with a layer of bechamel. Sprinkle with mozzarella. Place on a baking tray. Bake in preheated oven for 40 minutes or until cheese melts, is golden brown, and the edges are bubbling. Remove from oven and set aside for 10 minutes to set.

This FANTASTIC lasagne recipe usually takes me about 15 minutes to prepare all the ingredients and 80 minutes to cook.

It is really nice served witha nice big healthy salad. I love eating my lasagne with salad! Maybe next blog I will share one of my favourite salad recipes!

Stop reading and go and cook lasagne... NOW!

From the food team LA

Milk!

Where would we be without milk?

Milk is used in many different products including cakes, cheese, desserts, icings, bread, yoghurt, omelettes, baby formula and biscuits.

Milk is used all over the world and is very versatile. It's nutritious as it contains proteins that is good for muscle growth and tissue as well as brain functioning. It also contains calcium which s good for strong teeth and bones.
These attributes are essential for children to have intheir diet for a healthy development.

Generally the milk we use is from cows, but goats milk can also be used.
Milk is usually processed and homogenised before going into supermarkets and being sold.

These days there are many varieties of milk, most common is homogenised milk but you can get pasteurised milk, light milk, soy milk, rice milk, skim milk, A2 milk, long-life milk and flavoured milk.

Milk can be used by itself, or poured on cereals or used in every ones favourite : ice cream!
Milk is good :)


EM

chicken and leak casserole

With winter along its way already, its the best time to prepare some warm food for dinner!

Ingredients (serves 4)

• 1/4 cup plain flour
• 8 chicken thigh fillets, trimmed, halved crossways
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 leek, halved, washed, sliced
• 4 rashers bacon, rind removed, chopped
• 2 garlic cloves, crushed
• 3 cups chicken stock
• 1/2 cup white wine
• 100g button mushrooms, sliced
• 100g green beans, trimmed, halved
• 1 cup couscous

Method

1. Preheat oven to 180°C. Place flour in a large plastic bag and season with salt and pepper. Add chicken and shake to coat. Remove chicken from bag, shaking off any excess flour.

2. Heat butter and oil in a heavy-based saucepan over medium heat. Cook chicken, in batches, for 3 to 4 minutes each side or until golden. Remove to a plate.

3. Add leek, bacon and garlic to pan. Cook, stirring occasionally, for 3 to 4 minutes or until leek is tender. Add 2 cups stock, wine and mushrooms. Bring to the boil. Remove from heat. Transfer mixture to an ovenproof dish. Add chicken. Cover and bake for 35 minutes. Remove cover and add beans. Cover and cook for a further 10 minutes or until chicken is cooked through.

4. Pour remaining 1 cup stock into a saucepan over medium heat and bring to the boil. Place couscous in a heatproof bowl. Pour stock over couscous and stir to combine. Cover and stand for 4 to 5 minutes or until stock is absorbed. Stir gently with a fork to separate grains.

5. Spoon couscous into bowls. Spoon over chicken casserole and serve.

ENJOY! 

from the food team - SK

Char Siew Pau

Char Siew Pau is a type of Chinese bun among the many many different types of Chinese buns that you'll find in a "Yum Cha" eatery. It is probably the most symbolic food for "Yum Cha" eateries. Char Siew Pau is filled with BBQ pork & sweet charsiew sauce. It is placed in a steamer to cook it & to keep it warm. Patrons are very particular that the food is still steaming hot when it is consumed. It is quite challenging to make them at home but if you want to give it a go, here's the recipe:

Ingredients
starter dough
300g pau (or superfine) flour
1/2 teaspoon instant dried yeast
1/2 tablespoon white vinegar
150-160ml water from rinsing
100g rice

dough A
300g Hong Kong flour
60g starter dough
150-160ml water
oil to grease bowl

dough B
500g dough A
100g sugar
150g Hong Kong flour
2 1/2 teaspoons baking powder
20g vegetable shortening
1 teaspoon ammonia (chow fun)
25-30ml water

charsiew sauce
110ml oil
4 shallots, sliced thickly
1 Bombay onion, sliced thickly
30g ginger, sliced
4 sprigs spring onion, cut into 10cm lengths
40g smooth peanut butter
40g fermented soy bean paste (tau cheo)
150g sugar
40g oyster sauce
2 teaspoons dark soy sauce
300ml water
40g tapioca flour
40g chestnut flour
25g cornflour
75ml water
50-100ml oil

filling
500g pork charsiew, diced
300g charsiew sauce
20g coriander, chopped
20g sesame seeds, toasted

Method
To make starter dough: Mix all the ingredients into a dough and leave
at room temperature for 24 hours, covered with a piece of cloth. It should become foamy and smell tangy and yeasty.
If the starter dough is not going to be used within the next 24 hours, it will keep in the refrigerator for up to 2 months. To use, remove from the refrigerator 5 hours ahead.

To make dough A: Make a well in the middle of the Hong Kong flour and add in the starter dough. Pour in some water and mix in a circular motion, adding water bit by bit. Knead until smooth. Place the dough in a well-oiled bowl; turn dough so that the oiled surface is facing upwards. Wrap bowl with cling film and keep in a cool place for 10 hours.

To make dough B: Place the dough and sugar in a mixing bowl. Using the dough hook, mix on low speed for 1 minute, or until sugar is dissolved and the dough is smooth. Tip in half the Hong Kong flour and half the baking powder. Mix well. Add shortening and ammonia. Mix for 10 seconds and add the remaining flour and baking powder. Add water and mix until smooth. Set aside, covered. Allow to rest for 1 hour before use.

To prepare sauce: Heat the oil in
a wok and add the shallots, onion,
ginger and spring onions. Fry for about 3 minutes until fragrant and golden. Turn off the heat and strain the oil.
Return the oil to the wok. Over medium heat, stir-fry with the peanut butter and fermented soy bean paste. Add the combined sugar, oyster sauce, dark soy sauce and water. Bring to a boil and simmer for 3 minutes. Turn up the heat and pour in the tapioca, chestnut and corn flours followed by the water. Keep stirring continuously, as the mixture will thicken very fast. Stir for about 2 minutes until smooth.
Transfer to a bowl and seal top with a layer of oil. Leave to cool overnight.

To make filling: Mix all ingredients together.

To assemble: Roll out the dough to resemble a sausage. Cut into nuggets of 20-30g each. Flatten lightly with your palm. Hold the flattened dough with your thumb and index finger and roll out the dough with a dim sum rolling pin until it forms a circle about 5cm in diameter.
Scoop 1 heaped tablespoon (about 30g) of the filling onto the middle of a dough circle and pinch the edges together. Place the pau on a small square piece of parch

With so many ingredients & steps involved, I'll be starved before it is ready to serve. So I'll just heaad out to a "Yum Cha" eatery whenever I crave it. One of the better ones in Sydney is Kam Fook which has a few outlets throughout Sydney. I usually go to Kam Fook in Westfield Chatswood.

TBY

Jelly!!!

Jelly: one of the easiest desserts that can be made.
From classic flavours like pineapple, strawberry and lime to the different but likeable flavours like port wine, blueberry and passion fruit jelly. Jelly can be enjoyed by everyone.


Visits to the hospital may even get you some free jelly. It has to be healthy right? It's fat free!!!
The diet and sugar-free jellies can replace the original and still be enjoyed by everyone.


The best part about jelly is the different moulds you can put them in. Jelly cups sold at primary schools, starfish shaped homemade jelly, convenient sealed little cups and jelly drinks to huge masterpieces found on some restaurants dining tables at special events. This makes jelly both enjoyable AND fun.The second best part of jelly is the time it takes to prepare. It only takes about 5 min to make the jelly before you put it in the fridge to set. Easy eh?

Method:

1. Empty contents of packet into a bowl and add 1 cup (250ml) of boiling water. Stir and dissolve well.
2. Add 200ml of cold water and stir
3. Refrigerate until firm.

With jelly, brands are just brands. Nothing more. for example, the 'Black and Gold' jelly tastes the same as the well-known 'Aeroplane Jelly'.
Maybe the one difference is the song and fun 'Aeroplane Jelly' brings with it.

Aeroplane Jelly Song:
' I like Aeroplane Jelly,
Aeroplane Jelly for me.
I like it for dinner, I like it for tea,
A little each day is a good recipe.
I like Aeroplane Jelly,
Aeroplane Jelly for me.'

EM

Max Brenner-the chocolate bar

The Max Brenner chocolate culture is a holistic experience, its centre is the chocolate bar which combines a bar and a shop allowing you to experience your shopping at the bar and shop for your experience at the chocolate shop.

Max Brenner is an ideal place to go to just relax, Chit chat with friends and have wonderful chocolate of course!

The environment has a nice atmosphere which consists mostly of wood furniure.

I have had max brenner many times. Mostly in Parramatta and Blacktown usually during the evening with few friends. It gets really busy during the evening hence you will have to queue up especially Thursdays- Sundays after 6pm.

There is wide variety menu, though I must say my favourite among it is the waffles (trutty fruity) is is delicious. It consists of one or two waffles of your chice, stawberries, banana, ice cream and melted choclate drizzeled on top. A favorite drink of mine is the cookieshake its basically white chocolate, cookies and caramelised pecans.

I must say max brenner is pricey, but then again you dont go there everyday so its good to treat yourself once in a while. The staff are pretty good, although sometimes there can be little staff

Dont forget to ask for a jug of water! it will come handy!

For more information on nearest location or menu or anything general:

http://www.maxbrenner.com.au

As max himself says:

Chocolate is not just about taste. It is a symbol of contradicting emotions and sensations. These aspects are the foundations of Max Brenner's pure, holistic and Sensual chocolate culture. 

From the food team

SK

Roti Canai

This is my #1 must eat food before you die. Really! Because it taste so yummy that it's hard to believe that the ingredients are very ordinary. This is a type of flatbread that originally came from Chennai, India but made popular by the Indian community in Malaysia. It contains heaps of ghee(clarified butter), egg & flour. In Malaysia, it is common to see people eating roti canai with their hands. It is usually served with dhal(lentil curry), chicken, fish, beef or lamb curry. Roti canai can be consumed at any meal of the day i.e. breakfast, brunch, lunch, tea, dinner, supper and/or snack. Over the years, many variations of the roti was created to please its ever-growing crowd of hungry diners. The extra ingredients include eggs, onions, margarine, sugar, sardine, cheese, sweetened condensed milk etc. The following is the roti canai's recipe:

Ingredients:

600 g Plain wheat flour

1 teaspoon Salt

1 cup Warm water or milk

1/2 cup Ghee

1 Egg

1 teaspoon Sugar

Method :

• Sift the flour and salt together.

• Knead flour, egg, sugar and ghee with water/milk (a little at a time) good enough to make a moderately soft dough or easy to handle.

• Leave for 2-3 hours or overnight.

• Divide dough into 8 equal parts.

• Shape it into balls.

• Flatten each ball with a rolling pin and fold in 1/2 teaspoon ghee.

• Roll up dough and twist it into a coil. Pressing one open end onto the top.

• Roll it again as thin as possible into a round shape.

• Beginning at one of the open ends, roll up dough tightly and coil it again as before.

• Roll out dough slowly onto lightly floured surface (to ensure air is not forced out).

• Heat a pan.

• Bake individually over a moderate heat.

• Turn it over and spread a little ghee on it until both sides are golden brown.

Although roti canai can be found in every corner of Malaysia, Mamak is the only place in Sydney where you can get the authentic taste of this marvelous creation. Mamak is located along Goulburn St, Chinatown, Sydney. A piece of roti canai costs $5 (in Malaysia, it costs about RM1 ~$0.33). Anyway, forget the price. Just eat!

The food team

TBY

Welcome to Everyday Food Indulgence!

Hi All!

This is our first post!

If you're the sort of person that enjoys cooking, eating out and just food in general this is the blog for you!

We will be posting our favourite food, places we LOVE to eat, some of our fave recipes and anything else about food.

The future blog will have text running down the left hand side of the page with a gadget either up the top or on the right hand side.

Story Board

From the food team, LA, EM, TBY, SK