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Blog Entries posted by Elgee

  1. Elgee
    Lamb cutlets marinated in Argentinian Chimichurri Sauce, parsnip mash, and whole smallish carrots in a butter & soy sauce glaze.
    Argentinian Chimichurri Sauce
    1 cup firmly packed fresh flat-leaf parsley, trimmed of thick stems 3-4 garlic cloves 2 Tbsps fresh oregano leaves (can sub 2 teaspoons dried oregano) 1/2 cup olive oil 2 Tbsp red wine vinegar (this is a key ingredient - don't substitute!) 1 teaspoon sea salt 1/4 teaspoon freshly ground black pepper (or more, to taste) 1/4 teaspoon red pepper flakes


    1 Finely chop everything except olive oil in a food processor several pulses). Add olive oil slowly. Place in a small bowl.
    2 Adjust seasonings.
    Serve immediately or refrigerate (it really needs to stand for about 30 minutes to develop taste).
    If chilled, return to room temperature before serving.
    2 pounds carrots, peeled (can cut into 1/2-inch slices if you want)
    1/4 cup soy sauce
    3 tablespoons unsalted butter
    Black pepper
    Put the carrots, soy sauce, butter and 1/3 cup water in a small pot. Season with black pepper. Cover and put the pot over medium heat. Cook until the carrots are mostly tender, about 20 minutes. Uncover the pot and raise the heat to medium-high. Continue cooking, stirring occasionally, until the liquid is reduced to a glaze, about 5 minutes. Taste and adjust the seasoning, and serve hot
  2. Elgee
    Pancakes with Asian Flavoured Caramelised Pork & Coleslaw:
    3 eggs
    30 ml (2 T) oil
    250 ml (1 cup) milk
    250 ml (1 cup) water
    250 ml (1 cup) cake flower
    2 ml (1/2 tsp) baking powder
    1 pinch of salt
    Whisk together the eggs, milk, water & oil. Add salt. Sift together the cake flour and baking powder and whisk into the milk mixture. Leave to stand for at least 30 minutes, while you prepare the rest.
    Asian flavoured coleslaw:
    1/2 shredded cabbage
    equal amount of carrots, sliced finely (or you can use cucumber instead)
    a few spring onions, finely sliced
    1/2 to 1 chilli, finely sliced (some like it hot, some don't)
    about 1 T each lemon juice, honey, soy sauce, olive oil for dressing
    Mix up your sauce, add some chopped coriander/cilantro (plus the stems, if they're thin and soft still, ie young). Add the spring onions and chilli, and taste. Adjust if necessary - there should be a balance of sweet, sour, bitter and salt flavours. Once you're happy with the sauce, pour it over your coleslaw and mix through. Leave it to develop while you move onto your ...
    400 g pork rashers (or stewing pork, with fat, or pork neck chops)
    about 2 garlic cloves, crushed, and equal amount of grated fresh ginger - or buy ready mixed garlic & ginger paste if you can get it
    1 chilli, finely sliced
    a few spring onions, finely sliced
    the stems of small bunch coriander / cilantro (use the leaves later)
    10 ml (2 t) oil
    5 ml (1 tsp) chinese 5 spice
    60 ml (1/4 cup) soy sauce
    60 ml (1/4 cup) sweet soy sauce
    60 ml (1/4 cup) oyster sauce
    60 ml (1/4 cup) brown sugar or honey
    Trim any skin & bone off the pork, and remove excess fat (leave some, for flavour and caramelisation). Cut into smallish cubes of about 1 x 1 inches (you can slice it smaller once cooked).
    Brown the pork over a reasonably high heat in the oil - if you have pieces with fat on, add those to the pan 1st, fat side down, till that's rendered a bit. Add the garlic&ginger, coriander stalks and the 5 spice, and stir through for about a minute. Mix the soy sauces, oyster sauce and sugar or honey. Once all the meat is brown, pour off excess oil and add the soy mixture. Stir fry for 10 minutes or until sticky.
    Making the pancakes:
    Boil water. Pour about 2 cups into a pot / saucepan, and put that on one of your stove plates which is set to low. Put a plate on top of the pot/saucepan. As our pancakes are done, put them on the plate and cover them with the pot / saucepan's lid. This will keep them warm till you're ready to dish up.
    Take a pan that doesn't stick. Use non-stick spray if necessary, then add a LITTLE oil once your pan is reasonably hot. Put your bowl with pancake mix as close to the stoveplate on which you'll be making the pancakes. Once your pan is hot, bring it to the bowl with pancake mix. Using a soup ladle, pour a LITTLE BIT (about 1/2 to 2/3 to a whole of the ladle, depending on its size and that of your pan) of the pancake mix into the pan. As you're doing that, tilt the pan so the mixture coats the bottom of it fully. Return pan to stoveplate. Keep an eye on it and once the edges of the pancake start turning darker, lift a bit up to see how done it is. Once it's nice and golden on the bottom, flip it over. After a minute or 2 check that side too.
    Throw it away or feed it to the dogs since you've most likely burned it or put too much in so it's a stodgy mess.
    Try again.
    Once you're satisfied with a pancake (it should be thin and cooked but not burned - it can be soft and springy or more crispy, depending on your taste), turn it out onto the plate on the pot of boiling water to keep warm.
    Repeat till done.
    Assembling your meal:
    Take your cubes of pork out of the pan and put on a plate. Slice. Put back into the pan and stir through so it's coated by the sauce and warms through.
    Put a pancake on a plate.
    Ladle some pork with sauce onto it.
    Ladle some coleslaw onto it.
    Add a few coriander / cilantro leaves (remember you used the stalks earlier?)
    Roll up and eat.
  3. Elgee
    Because you ALWAYS have left-over coconut cream! Have you EVER seen a recipe that calls for a whole 410g tin of coconut cream? Nuh uh!
    Now if you also have a pineapple lying in the fruit basket, and you don't know what to do with it ... or just a tin of pineapple rings. Or whatever fruit you have - oranges should also work. Mango ... ok maybe not mango. Unless it's still quite firm.
    Anyhooo ..,.. I had coconut cream and a pineapple :P
    Pineapple and coconut cream upside down pudding
    1 Ripe pineapple, peeled and cut into rings. If you're smart, you'll core it and microwave the core a bit otherwise it'll be hard.
    4 big tablespoons brown sugar or syrup or honey, with some cinnamon (about 1/2 to a 1 teaspoon)
    100g self-raising flour
    1 teaspoon baking powder
    150g fine sugar (caster sugar, not icing sugar)
    150g coconut cream (we get that in tins here; you can of course just use softened butter - that's the original recipe)
    a bit of vanilla essence (1 small teaspoon max)
    3 eggs, slightly beaten
    a wee touch of salt
    Preheat over to 185 degrees Celsius.
    Spray/butter an ovenproof dish (see through like glass is best!). Spread most of the sugar/syrup/honey + cinnamon on the bottom, place your slices of pineapple on that, sprinkle/spread with some more of the sugar/syrup/honey + cinnamon over that.
    Sift the dry ingredients (including a touch of the cinnamon too) into a bowl, add the wet and whisk for about 3 minutes (either by hand if you're muscled, or otherwise the electric whisk which the deities so kindly invented for the purpose) till light and fluffy. Pour over the pineapples, and put in oven for about 35 to 40 minutes.
    Test and if ready, remove and let rest for 10 minutes. Run a blunt knife or something around the inside of the baking dish to make sure the pudding isn't stuck to it. Place a flat plate on top, grip firmly and turn upside down. Here's why it's important that the dish be see through - you can see if the pudding's come loose from the bottom! Remove dish. Slice and serve with cream or something. (Note: raw coconut cream tastes crap. Use the real stuff, or eat as is.)
  4. Elgee
    Married Carrots:
    2 table spoons good quality cooking oil (olive, or olive mix, or grape-pit)
    2 medium sized onions, peeled and finely chopped
    500g (1.1 pound) carrots, cleaned and roughly chopped
    500g(1.1 pound) raw potatoes, cleaned, peeled, and quartered (depending on the size - mustn't be cubed, that would be too small)
    1 cup (250ml / 0.528 pints) boiling water (metric cup is more than what you guys consider to be a cup)
    1/2 teaspoon good quality salt
    1/4 teaspoon white pepper (I used my normal mixed pepper)
    1/4 teaspoon grated nutmeg (freshly grated is best - gives unbelievable flavour. be careful, though and taste before adding more)
    2 table spoons butter
    375ml (0.79 pints) boiling milk
    1) Fry the onion and carrots in the oil in a heavy based saucepan (medium heat) till they become almost golden brown.
    2) Add the potatoes, salt, pepper, nutmeg and water. Cover with a lid and allow to simmer till the veggies are soft.
    3) Add the butter and boiling milk, stir through.
    4) Crush lightly, so that pieces of vegetable are still identifiable.
    5) Stir through and taste, Add more salt, pepper, nutmeg if necessary.
    Enjoy with Frikkadelle (South African meatballs - will post recipe next).
  5. Elgee
    You would need:
    2 large packets of Nachos (whatever flavour you like) (we're talking crisps here)
    2 tins of diced tomatoes (Mexican flavour) of if you don't have that, bottle of salsa
    2 tubs crumbly cottage cheese (not smooth!) - must be the plain kind
    cheddar cheese to grate over the top
    Jalapenos for on top (if you're a woosie who doesn't like chilies, don't eat Mexican :P)
    Preheat oven to about 180 Celsius / 356 F
    Open a small corner of each packet of nachos. Put it down on a hard surface, then smack it like it's your boss. That just flattens them a bit so they don't poke your mouth out :P
    Take an oven pan, spray it (Spray & Cook, or whatever you guys use) so stuff doesn't stick to it. Pour the nachos in and spread evenly. Pour 1 + 2/3 of the tomatoes over and spread evenly (reserve the rest). Spread the cottage cheese over. Sprinkle very very generously with grated cheddar cheese. Decorate to taste with Jalapenos.
    Stick in the oven till the cheese starts to melt. If it's taking too long and you're drooling, put the grill on. It must be warmed through, though.
    Have with Guacamole:
    2 ripe avocadoes
    the rest of the tomatoes / salsa
    salt & pepper
    cilantro / coriander leaves / dhania
    lemon juice (about 1/2 to 1 whole lemon)
    Don't bother to peel the avos - just slice them open lenghtways and pop the pip out. Take a teaspoon and scoop / scrape the avo out with that (saves on mashing it, you see!). Season with salt, pepper, cilantro, the tomatoes and lemon juice to taste. Just stir it all together with a fork, unless you have texture issues, then you can blitz it up or something.
  6. Elgee

    1 cup rice
    2 ½ cups water (really)
    ½ teaspoon salt
    1 ½ teaspoons turmeric
    2 Tablespoons white sugar (or 3, if you really want to kill yourself)
    ½ teaspoon cinnamon
    ½ cup raisins (pffff … make it 1 cup – seriously)
    1 Tablespoon butter (heaped; really)
    Toss it all in a pot, stir through, bring to boil (stirring occasionally). Once it starts boiling, give it a final stir, lower the heat to simmer temp then put the lid on and leave it the hell alone for 20 minutes. Check to see if the rice is cooked. It should be cooked but not mushy, and the whole dish should be oozy and luscious. If the rice is still a bit hard for your taste, simmer for a further 5 or 10 minutes. Don’t cook it till it’s all dry and disgusting, though.
  7. Elgee
    Have you ever tried to cook something from a recipe, only to be completely confounded by the measurements and technical terms and sheer volume of instructions?
    Me too.
    So, I'm goint to try and simplify some recipes so just about anyone can cook them. Where I can, I've converted measurements so anyone can follow them, even if you're one of those weirdos who doesn't use the metric system.
    Gimme feedback, please.
  8. Elgee

    2 thick slices bread, crusts removed
    375 milk (250ml = 1 cup, so roughly 1 & 1/2 cups)
    25ml oil + 10 ml butter (or just 25ml oil) (or just throw it in the pan till it looks enough to fry shit in)
    2 medium or 1 very large onion, chopped (as fine as you can till the tears blind you, but not minced)
    2 cloves garlic, crushed (or 2 heaped teaspoons crushed garlic & ginger paste, or variant thereof)
    60ml curry powder (or a bit more, if you like it hot. This is supposed to be a mild dish though)
    10ml salt (1 flat teaspoon)
    100ml chutney (or 200ml, if not using raisins or sultanas)
    25ml smooth apricot jam (1 large heaped tablespoon)
    25ml Worcestershire sauce (1 large heaped tablespoon)
    15ml Vinegar (1 large tablespoon … try heaping vinegar :P)
    15ml turmeric (1 larged teaspoon, a bit heaped)
    25ml brown sugar (1 large heaped tablespoon)
    1kg raw mince
    100ml sultanas or raisins … what the hell, make it 150ml. At least.
    1 egg, beaten
    For egg custard:
    2 eggs, beaten
    Good pinch salt and turmeric
    Bay leaves (if using a whole elephant, only 1 bay leaf required)
    Soak bread in the milk.
    Heat oil & butter in a large pan, fry onions until almost translucent. Add garlic and stir through, fry till onions are completely translucent and soft. Add curry powder, salt, chutney, jam, vinegar, Worcestershire sauce, turmeric, brown sugar & mix well.
    Drain & mash bread (just suck it up and squish it with your fingers) (or, you know, pour it through a sieve and squish with the back of a spoon or something), reserving the milk. Add the mashed bread to the pan, mix well. Add mince and sultanas. Mix well and cook over low heat, stirring. When mince loses its pinkness, remove from heat. Add 1 beaten egg, mix well, spoon into a 28cm by 16cm baking dish* and level.
    Beat remaining eggs with reserved milk (300ml), add salt & turmeric. Pour over and put bay leaves on top (they should lie flat on the mixture so the flavour gets absorbed).
    Stand in a larger pan of water and bake, uncovered, at 180 celsius for ± 1 hour (less, if wider pan is used – the flatter the mixture, the less baking time needed).
    * If dish is wider, add 1 extra egg and 100ml extra milk for custard, or there will be too little. Remember to add extra salt and turmeric too.
  9. Elgee
    Well, the Blues' Harry Potter Week starts Sunday, and one of the events we will be hosting is a Harry Potter mafia game! It'd be great if we could start the game as soon as HP Week starts, so sign up if you want to play! I can take up to 16 players.
    There are no roles in this game - only items. No twists in alignment here - everyone is mafia or town. If you are given an item, that item will give you a role-like ability. However, items can be gifted to other players, or stolen by other players. Some items may do one thing for one player, and something else for another.
    If you're not into thief plays (as a player, I'm not much into them), don't let that stop you from signing up! You can still play a good and fun game without trying any thief plays.
    All levels of experience are welcome, but if you're completely new to online mafia, please let me know when you sign up! Also, if you'd like to sign up as a backup, please do!
    1. Ed
    2. Sakaea
    3. Lessa
    4. Daruya
    5. Nolder
    1. Keyholder
    Source: Sign Up! The Blue Ajah's HP Mafia
  10. Elgee
    This is the kind of crap I talk with my bondeds when I'm over tired
    So today I tried to make Tzatziki. How hard can it be? I make my own Raita all the time, which is the same thing, just Indian instead of Greek. Except this time, I decide to follow the recipe. WRONG! Never trust those idiots who tell you stuff like "salt the cucumber to draw out the water. you won't have to rinse it, because the liquid will get rid of the salt anyway." Even after a 100 rinses, the cucumber is STILL inedible
    Anyhoo, this conversation ensues with my one bonded (who'd been subjected to my rant about moronic recipe makers):
    Elgee: i'll think of you while i'm lying on the couch having a cup of tea and reading book 5 *angel face*
    Poor Bonded: you do that, tzatziki girl.
    Elgee: rofl
    Elgee: i should have named my Red Hoa that - i always think of that word when i see the book Red's name. which i can never remember, except that it also has lots of t's and z's ... lol
    "so what's your name?"
    "Tzatziki - it'd old Tongue for "yoghurt and cucumber dip with dill, garlic and lemon"
    "and here's my Warder, Humus"
    "but i affectionately call him Chick Pea"
    Poor Bonded: he's the brother of Fungus. Also known as Tator Head
    Elgee: naah ... his brother is Dolmades. He has a weird fascination with fig leaves
  11. Elgee
    Salidar Novices

    The Final Battle is approaching and various Aes Sedai are worried about the fact that there are simply not enough novices and Accepted who will reach the Shawl. A faction proposes that older women be allowed to join as novices. After much wrangling and debate, the idea is accepted and implemented in roughly 995NE.
    Have a look here and see what it's all about:
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