Elsie Hogfat

Lagom Food. Lagom Philosophy.

Archive for December, 2010

At the Vancouver Cafe, Albany.

 

Yabbie Salad…

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Q. What do you call a little shellfish sitting on its own on a rock?

Q. Abalonely

Luckily, there were a dozen, not just one..

Protected: leaping lizards: 18.12.2010

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Raspberry and Coconut Fudge

Ingredients:

1. coconut fat

2. raspberries

Method:

1.  melt

2.  blend

3.   set

Stovetop chicken and vegetable curry.

This stovetop curry featured free range chicken breast, carrots and mushrooms browned  in butter.    Towards the end I added fresh ginger and garlic smashed in a mortar and pestle.  No need to peel the ginger, and the garlic skins are easy to extract that way.   Tumeric and garam masala, and a little more butter were added before the small quantity of home made pork bone broth stock with additional flavours of bay leaf and cinnamon.  I added a leftover roast potato sliced fine, and just before serving I added crumbled non-salty fetta and fresh spinach.

Not pictured: The amazingly delicious Coconut and Raspberry Fudge.

This fudge looked adorable and had two ingredients; raspberries fresh from the garden, and pure coconut fat.  I melted the coconut fat in a pan, added it to the raspberries in a bowl and whizzied it together with a hand-held (stick) blender.  Then I poured the mixture into cupcake papers in small dishes and set it in the fridge for an hour or so.

Red wine cellar.

Elsie Hogfat Cafe: 08.12.2010

Zing.

Free range chicken thighs baked in olive oil and butter with ginger and jalapeno.

Coleslaw: finely sliced cabbage, celery and spring onions; grated red and green capsicum.

Homemade mayonnaise:  egg yolk, olive oil, black pepper and lemon juice.