Friday, May 21, 2010
Monday, May 3, 2010
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.Sunday, May 2, 2010
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
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.
Enmore NSW 2042
Sydney NSW 2000
9262 2624
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 -
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)
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
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
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)
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
Saturday, May 1, 2010
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
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