food

One week ‘til Santa!

Posted on December 18, 2011December 30, 2011 by ghotiindustries

Can you believe it? Where did that come from? And who’d have thought it would happen so quickly!

As I do most years, I have been baking some gifts for people. Both family and work colleagues. The first gift was shared over the weekend. A cute little recipe I picked up in the free xmas cooking magazine from Coles. Vodka Cherries.

750g cherries
1 cup caster sugar
1 cup water
1 vanilla bean
1 cinnamon quill
1 cup of vodka

I began by washing and pitting the cherries,

and sterilising the jars. (You’ll need a 1 litre capacity)

The usual critics made the usual comments.

Combining the sugar and water in a small saucepan you stir it over a low heat without boiling until the sugar has dissolved, then bring to the boil.

Add the cherries vanilla bean, and cinnamon quill (I used pure vanilla essence and ground cinnamon – they were in the pantry) and simmer for 5 minutes, then add the vodka.

You then spoon the cherries into jars and cover with liquid. Seal tightly, and label with the date. They store in the fridge for up to 4 weeks.

As per the recipe, these cherries are delicious served with ice cream, and a little of the syrup can be added to champagne for a cocktail.

We may have used more than a little. But I can attest that it is also delicious in mineral water! They were a complete success at our luncheon table over the weekend! 😀

I have also for the first time attempted truffles. Balls I can do.

My dipping technique needs work!

I think I’ll try these again next year, and just make some more fudge in the mean time!

To my readers, both the recent and those who have been with me from the start, I’d like to thank you all from the bottom of the cockles of my heart, and if I don’t speak to you in the mean time, have a safe, happy, and wonderful giftmas. May your stockings be full, your relatives be kind, and may Santa be generous!

The countdown continues

Posted on December 5, 2011 by ghotiindustries

As is I guess standard for this time of year, things are hectic.

The little doors on the Advent calendar are being opened one by one.

Friday night was the end of a long week, and we ended up first in Cockle Bay,

then over in Darling Harbour where we had tapas for dinner

with Sangria.

Over the weekend I put up our tree. With a little help from Himself,

it was decorated.

I thought this the perfect accompaniment.

There’s a gold ghoti somewhere … oh yes. Near the Electric Bass.

After all that excitement, and in an effort to escape the unseasonable weather, it was time for a bit of a snuggle for some warmth!

34 sleeps until Santa

Posted on November 21, 2011 by ghotiindustries

… And all the shops know it.

As is the tradition in these parts, once the decorations go into the shops a friend and I go every year and spend some time analysing the year’s tree trimming trends. It is often hilarious, and not a little scary!

Himself doesn’t get it. He is just mostly horrified by the whole shebang. I’m putting it down to some as yet undefined childhood trauma. Silly duffer.

This year if you follow the twit stream you will have been a part of some of it as it happened. For those that didn’t, here is a quick recap. Apologies in advance for the fuzzy nature of the phone photos. It’s hard to keep still while you’re laughing.

Himself isn’t convinced of my alternative plan to a wreath on the door. But I ask you, how can you go wrong with a purple glitter stags head to welcome your guests to the festivities?

This year everything seems to be about glitter and mirror balls. Does that scream disco to you? Can we get some fabulous Santas in here?

See what I mean about the glitter? (a puffer fish, seriously. Can you think of anything more giftmas? I bought a pink one!)

The DJ’s window always come to the party and are worth a visit. This year they out did themselves with socks on sheep …

while … (wait for it) … sheperds washed their socks by night!

That’s knee slapping humour right there folks! Did you all slap your knees?

With that, we moved on back to the new food court and tried a new place. This one.

and got rare roast beef, with onion relish. roasted vegetables, and duck fat roasted potatoes.

TO DIE FOR! And under $20!

Summer time …

Posted on November 4, 2011October 30, 2011 by ghotiindustries

… and the living is easy … !

We bought a new BBQ!

Except that according to Webber it’s a Baby Q. Feeds six people though!

So what do you do with such a thing, but invite people over!

I can’t wait to do more of this simple fuss free relaxing entertaining this season!

Comfort food

Posted on August 3, 2011August 2, 2011 by ghotiindustries

With Winter coming to what seems to be an abrupt end, I have been stocking up on my favourite comfort foods while I still can. The other night I bought my favourite pre-made roast from Woolies; turkey with apple and cranberry stuffing.

To go with it I made a sweet potato bake, and bean and prosciutto salad. (I don’t care what it’s been, what is it now?) *cough*

*crickets*

I completely forgot to get process shots, but when served it looked so good I just had to share it with you all! This was the perfect Winter Warmer, even if the weather really isn’t that cold any more.

First the sweet potato bake. I buy the biggest sweet potato I can find, cut into reasonably small, thin pieces, and then bake until cooked with honey and sea salt. Once cooked I transfer to a ceramic baking dish, mix well with baby spinach and fetta (or ricotta if you so desire), then cover the whole lot in grated tasty cheese and bake until golden brown.

For the bean and prosciutto salad you will require beans, olive oil, prosciutto, an onion, garlic, and optional parsley and basil. This time I couldn’t find any fresh parsley or basil so I skipped it, but it is good if you can find it.

You cook the beans until they are just tender, but still crisp. Drain them and put to one side to keep warm. In a small fry pan heat the oil and then fry the prosciutto briefly until crisp then put to one side. In that oil then cook the onion and garlic until translucent. Cut up the prosciutto into small pieces and add back to the pan along with the basil and parsley. Then pour your dressing over your beans, toss thoroughly and serve hot in a bowl. Or in our case, on the side of the plate.

TA-DA!

How far away is Summer again …? *pulls out the running shoes*

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