Fried Rice Lah...

• 6 Eggs
• 0.6 packet Finely Sliced Spring Onion (Scallions)
• 2 tablespoons Light Soy Sauce
• 1 tablespoon Finely Diced Ginger
• 2 tablespoons Vegetable Oil
• 1 small Red Onion (Finely Diced)
• 4 cups Steamed Rice
• 1 tablespoon Light Soy Sauce (Extra)
• 1.3 cups Finely Shredded Leaves Chinese Cabbages

• Place eggs in a bowl with spring onions, soy sauce and ginger and lightly beat with a fork to combine.
• Heat oil in a hot wok until surface seems to shimmer slightly.
• Add onion and stir-fry for 30 seconds.
• Pour in egg mixture and leave to cook for 10 seconds before folding egg mixture over onto itself with a spatula and lightly scrambling for about 1 1/2 minutes or until almost cooked through.
• Add rice and extra soy sauce and stir-fry for about 1 1/2 minutes, using a spatula to break up the egg into smaller pieces.
• Lastly, toss in cabbage and stir-fry for 20 seconds or until well combined and rice is heated through.
• move rice to a platter and serve.

horsemen of the esophagus (Burgers, Babes and Dire Beetus in the USA)

Realised I haven't put any pictures of babes in so here's someone I met in Washington DC, the segway from babes is that after drinking with this girl and some other dudes that were trying to pick her up, I needed to eat some serious cheesey fatty action.
Enter the third in our instalment of mexican genius
The Quesadilla! Layers of tacos with cheese and meat in between, effectively a mexican toastie!

Now these particular examples were your super trendy Quesadilla with beans and salsa and some sort of drizzly mayo suprise, I ate them as an entree, twas a big meal.

horsemen of the esophagus (Burgers, Babes and Dire Beetus in the USA)

The burrito at tortilla joes! Well I was wrong on the last entry when I said that the taco was the bread... the Tortilla is the bread and the taco is the meal with anything and the bread. Confused? Go eat a poncho. oh and I didn't mean emapanada I meant Quesadilla (By the way the double ll is a 'y' sound and j is also a 'y' sound) and we'll be getting to that soon!

So there was a tortilla Joes at disneyland and I ordered the biggest most stupid thing on the menu with extra chips and chille (a meet and chille sauce)

The Burrito is the act of wrapping the tortilla around some filling, in this case it had cheecken (I'm doing a mexican accent) en Riice en juno some beens en some sauce. It's probably even more offensive to do the cliche'd mexican accent in writing and even more so when discussing a chain fast food store that is owned by americans. But eh

Just in case you were wondering I have pictures of all the meals and the front of the establishment

horsemen of the esophagus (Burgers, Babes and Dire Beetus in the USA)

Ok so lets start with the best food in the world... Tacos! as I understand it 'Taco' is just the round flat bread, so you can have hard or soft but generally you have soft and then you can make stuff out of them like empanada, Fajita or a burrito. I was feeling a bit over greasy food and found a little hole in the wall, for 3 bucks I got two tacos with beef, salsa, lettuce, and corriander (cilantro in the states) Amazing yummy and simple. No cheese, guacamole or anything crap like that.

horsemen of the esophagus (Burgers, Babes and Dire Beetus in the USA)

His is a series of annotated images from my trip to the states,
food food food

horsemen of the esophagus

T I R A M I S U

S Y L V I A ' S T I R A M I S U

This recipe is another family favorite. It was given to us my our friend Sylvia, but I think I have seen a similar recipe on packets of sponge finger biscutes. Obviously a classic. It is particularly good in summer as it requires no heat to prepare; so no hot cooking on hot days. It's also served chilled which is nice too. My tip here is to prepare it the day before you eat it so as to let the biscutes soak up the moist layers fully. This may require distractionary techniques such as the meringues blogged below. You can make them out of the egg whites left over.

Layer One:
2 shots of coffee some kalhua, tiamaria etc
or 1 table spoon of instant 1 and 1/2 cups of hot water
1 table spoon of castor sugar 500g of sponge finger biscutes

Layer Two:
4 egg yolks 1/2 a cup of thickened cream
500g of cream cheese 1/4 of a cup of castor sugar

Layer Three:
1/2 a cup of thickened cream 1 dark flake chocolate bar

To make the first layer combine all ingredients except for the sponge fingers in a bowl. The sponge fingers will be dipped one by one in the mix and arranged in the serving bowl to complete the layer. Layer two requires you to beat together the egg yolks and castor sugar until pale and creamy. Then add the cream cheese and beat until smooth. Whip the cream in a seperate bowl and then fold this into the mixture. The first two layers should be placed alternately into the bowl starting with a biscute layer. Finally, whip the cream reserved for layer three, spread this over the top of the trifle and sprinkle with chocolate.

PEZ PEZ PEZ

This is my new Pez dispenser. It contains food, sort of.

Meringues - I even learnt to spell it

M E R I N G U E S

I was stuck on my sick bed, down with glandular fever, when my bestie came to visit me with meringues. I have always seen her as somewhat of a cooking genius. It came as no suprise to me that she had mastered the slippery business of the meringue. The first time I went shopping with her it was for a good knife. She knew how to check its balance and everything. Well, her meringues were mind blowing, so much so that when I found myself with left over egg whites, I decided to give it a try myself. What could I lose? I was totally astonished when it worked. They were so easy, I don't know where the myth of their capriciousness comes from. As I see it (in light of past failures) the key is to have really really clean beaters. Even a drop of water can upset the chemistry of the egg whites, but if the beaters are clean, you can't fail. Also, clean bowl and pristine egg whites; no shell etc.

So I used:
4 egg whites (left over from tirimisu)
250g of castor sugar
1 teaspoon of vanilla essence
a couple of drops of red food dye ( to make them pink)

Set oven to 100 degress. Beat the egg whites until stiff peaks form. Gradually add sugar. Add vanilla and colour. Scoop out meringue sized blobs onto a baking tray. Bake for 45 minutes. Turn oven off and open door slightly before removing from the oven. A sudden change in temperture can cause the meringues to crack.

Cup cakes with musk icing

CUP CAKES WITH MUSK ICING

I went a bit Plath yesterday and spent the day in the kitchen. I made sweets galore, which I am going to blog soon. Hope that's ok for what has been up until now a savoury blog. I think they should have Ardi's approval if amount of sweets consumed is anything to go by.

So, this is a Cibis family classic, first encountered in the dubiously titled 'Nursing Mothers Cookbook'. Nursing, as in breast feeding. It's the BASIC PLAIN CAKE recipe that works equally well as a cake, as apposed to a cup cake, you just cook it for 45 minutes instead of 15.

CUP CAKES:
250g of self raising flour 1/2 a cup of milk
125g of butter 1/2 a teaspoon of vanilla
125g of castor sugar 1/2 a teaspoon of salt
2 eggs (well beaten)

Set Oven to 180 degrees. Cream together sugar and butter using an electric beater, untill pale and creamy. Add eggs, whilst continuing to beat. Add remaining dry and wet ingredients alternately, whilst still continuing to beat. Divide into patty pans. Bake for 15 minutes.

ICING:
12 musk sticks 125g of butter
1/2 a cup of icing sugar 1/4 of a cup of water

Crumble musk sticks as much as possible. Mix all ingredients together until combined.

I cheated and added some food dye to make the icing pinker. Also note the musk stick stars used to decorate the cakes. They are achieved by cutting cross sectionally through the musk sticks. Imogen originally introduced me to this idea.