Here is another recipe which is easy to make and very versatile. It can be eaten hot with mash potato or cold as a snack.
500gms of Pork and Veal mince
3/4 cup of breadcrumbs
1 egg
1 large onion grated
2 dessertspoons of oregano (dried)
Lots of parsley
1/2 cup of white vinegar
Pepper and salt to taste
Mix ingredients together and stand in the refrigerator for at least one hour. This stops the mixture falling apart when being cooked as well as developing the flavours.
Ball up meatballs (I use a tablespoon to make even sized balls) and lightly dust with flour.
Shallow pan fry in a light oil until crisp on the outside. Not too long.
Drain on paper. I use a brown paper bag torn open and flattened out.
Eat and enjoy.
Sunday, July 29, 2012
Thursday, July 26, 2012
Auntie Flora's Chicken Soup
I like things to be simple. I like even more that my chicken soup is simple. This is a recipe for chicken soup given to me by my Auntie Flora who is 86 and going strong. I use this recipe all the time for its simplicity and ease of cooking. You see I am not a very good cook.
Auntie Flora said that her mother gave her this recipe and her mother always told her not to add onions to the soup. I don't add onions and I think that advice is just perfect.
Well here goes: You require -
1kg of Chicken wings
2 Chicken frames
4 medium carrots (I grew mine)
4 sticks of celery
1 swede
1 parsnip
1 chicken stock cube
10 or 12 peppercorns
Salt to taste
Juice of one lemon
Chopped up parsley
Egg Noodles
Chop up all the vegetables to about the same size - about the vegetables you can use all of the above or use what you like. Just make sure you include celery and carrot I sometimes include a turnip.
Put chopped vegetables in the bottom of a large pot (see photo).
Put in all the chicken on top of the vegetables.
Fill the pot with water until it covers all the ingredients. Put the stock cube in and the peppercorns.
Bring the pot to the boil. Skim off all the scum that rises during this process. By skimming the pot you clarify the soup. Putting the chicken on top of the vegetables makes this easier as you aren't rescuing too many veges from the skimmer. Not only am I an ordinary cook I am also a lazy one.
Put about two dessertspoons of salt into pot. This may sound a lot but you should have heaps of water in there to dilute it. If you think this is too much just keep adding salt during the cooking process until it is at your desired level.
Simmer uncovered for at least an hour.
Now the fiddly part. Let the soup cool for quite a while. Fish out all the chicken and put the pieces in a bowl to cool further.
When the chicken pieces are cool take all the meat from the bones and put back in the pot with the chicken broth. I leave all the gristly bits off but I dont discard the skin. I enjoy a bit of fat in my soup as I think it increases the flavour.
When you are ready to eat the soup bring the pot back to the boil and add the noodles. Cook whatever type of noodle you are using for the time required on the packet. I sometimes use tiny noodles which only take about 4 minutes to thicker noodle taking longer.
I now add the lemon juice.
Serve with chopped parsley sprinkled on top with a lovely bread and cheese.
Auntie Flora said that her mother gave her this recipe and her mother always told her not to add onions to the soup. I don't add onions and I think that advice is just perfect.
Well here goes: You require -
1kg of Chicken wings
2 Chicken frames
4 medium carrots (I grew mine)
4 sticks of celery
1 swede
1 parsnip
1 chicken stock cube
10 or 12 peppercorns
Salt to taste
Juice of one lemon
Chopped up parsley
Egg Noodles
Chop up all the vegetables to about the same size - about the vegetables you can use all of the above or use what you like. Just make sure you include celery and carrot I sometimes include a turnip.
Put chopped vegetables in the bottom of a large pot (see photo).
Put in all the chicken on top of the vegetables.
Fill the pot with water until it covers all the ingredients. Put the stock cube in and the peppercorns.
Bring the pot to the boil. Skim off all the scum that rises during this process. By skimming the pot you clarify the soup. Putting the chicken on top of the vegetables makes this easier as you aren't rescuing too many veges from the skimmer. Not only am I an ordinary cook I am also a lazy one.
Put about two dessertspoons of salt into pot. This may sound a lot but you should have heaps of water in there to dilute it. If you think this is too much just keep adding salt during the cooking process until it is at your desired level.
Simmer uncovered for at least an hour.
Now the fiddly part. Let the soup cool for quite a while. Fish out all the chicken and put the pieces in a bowl to cool further.
When the chicken pieces are cool take all the meat from the bones and put back in the pot with the chicken broth. I leave all the gristly bits off but I dont discard the skin. I enjoy a bit of fat in my soup as I think it increases the flavour.
When you are ready to eat the soup bring the pot back to the boil and add the noodles. Cook whatever type of noodle you are using for the time required on the packet. I sometimes use tiny noodles which only take about 4 minutes to thicker noodle taking longer.
I now add the lemon juice.
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| Chicken cooking in large pot |
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| Finished soup - delicious |
Wednesday, July 25, 2012
Socrates Cafe - NOWRA
Went to Nowra yesterday for lunch. Met a friend from Bateman's Bay (as you do). We were supposed to dine at an Indian Restaurant Kohlis but unfortunately it was closed for lunch. Lesson learned always check beforehand.
Nevermind, we ended up at Socrates Cafe - 26 Berry Street - instead. They have an extensive menu of wraps, salads, soup etc. At one of the tables we saw this couple having a beautiful mezze plate. We asked if they made it for 3 people and the man and woman eating theirs said that it is plenty of food for 3 and the waitress agreed.
I am only sorry I didn't take my camera with me to photograph the mezze plate it is quite beautiful. Little bowls of taramasalata, hummus and garlicky yoghurt dip surrounded by black olives, vine leaves, grilled and pickled beans and zucchini, artichoke hearts, semi-dried tomatoes, pickled small stuffed eggplant halves, mushrooms, grilled haloumi, slices of ham and salami with lovely small triangles of Lebanese bread and bread slices which had been baked with olive oil (I think). It really was enough for three and delicious. It was quite salty but I didn't have a raging thirst afterwards.
I didn't drink the coffee so I cant tell you what it was like but the milkshake I shared with my husband was lovely (not too sweet) and served in a chilled milk shake container with two glasses. My friend had water.
The service was very friendly and laid back.
I would recommend this cafe. Friday nights also look good with different treats liked grilled octopus. I only wish they were nearer to Wollongong.
Nevermind, we ended up at Socrates Cafe - 26 Berry Street - instead. They have an extensive menu of wraps, salads, soup etc. At one of the tables we saw this couple having a beautiful mezze plate. We asked if they made it for 3 people and the man and woman eating theirs said that it is plenty of food for 3 and the waitress agreed.
I am only sorry I didn't take my camera with me to photograph the mezze plate it is quite beautiful. Little bowls of taramasalata, hummus and garlicky yoghurt dip surrounded by black olives, vine leaves, grilled and pickled beans and zucchini, artichoke hearts, semi-dried tomatoes, pickled small stuffed eggplant halves, mushrooms, grilled haloumi, slices of ham and salami with lovely small triangles of Lebanese bread and bread slices which had been baked with olive oil (I think). It really was enough for three and delicious. It was quite salty but I didn't have a raging thirst afterwards.
I didn't drink the coffee so I cant tell you what it was like but the milkshake I shared with my husband was lovely (not too sweet) and served in a chilled milk shake container with two glasses. My friend had water.
The service was very friendly and laid back.
I would recommend this cafe. Friday nights also look good with different treats liked grilled octopus. I only wish they were nearer to Wollongong.
Tuesday, July 10, 2012
THE CAFES AND RESTAURANTS - WOLLONGONG
This is a story of two woes.
Firstly, it must be awfully difficult to run a restaurant or a cafe. All that organizing, preparation, hiring of loyal honest staff and then cooking the food and hoping that your patrons are satisfied. So difficult, in fact, that you wonder why so many people go in for it to only provide ordinary food and service. I think the thing that most people don't understand is that the devil is in the detail.
When we first came down here to live we found a lovely little cafe in the local shopping centre. This cafe was run by a husband and wife team and sometimes helped by a waitress. The husband was out front making all the drinks and the wife did all the cooking. It was delightful. Simple but really good food and lovely drinks. I especially loved the mushrooms and fetta cheese served on sourdough bread. My husband and I always shared a milkshake. This was served in proper milkshake glasses with a dribble of whatever flavour on the inside of each glass. The lady of the establishment also put up specials on the blackboard attached to the side wall in the front. She made beautiful soups in winter and other lovelies during the warmer months. The place was very well patronized so it wasn't only us who enjoyed what was on offer.
We went to this cafe at least once a week. Then horror of horrors they sold the business. It all must have been just too much for them. The husband went and worked for someone else and the wife became a sales lady. What a waste. But who am I to make any judgements on what people want to do. My husband and I were just sad.
The new owners were a disaster. We only had to have one lunch with them to know it wasn't going to work. They bought an established little cafe and all they had to do was provide the same food and service every one was used to. The milkshake they served was so sweet it was practically undrinkable and the food was stodgy and not made with love. Patronage dropped off faster than fleas off a dead dog. They must have known that something was wrong and obviously did nothing to redeem it. They are still there so I guess they think what they are doing is okay for them.
Woe number two.
Around the same time a new little restaurant opened nearby. It was run by two people I will call Mary and Al. Mary was the hostess and Al did the cooking.
It was an Italian themed restaurant and the walls were plastered with huge pictures of Al Pacino.
The food, once again, was simple but well made. I really enjoyed patronizing the place. Al made lovely simple food with either vegetables or chips and salad. My husband especially liked the grilled Barramundi.
My husband was one day riding past the place on his bike and noticed a sign on the door "Closed till further notice". Once again we were concerned. He rode past again a few days later and saw Mary inside. He enquired after her and she just said, "Something bad has happened to Al". Not being a nosy person (unlike me) he just rode on with no further enquiries and informed me about Al's calamity. Well, it turned out that Al was a gun runner and he had been arrrested. All I can say is I hope he does some cooking inside and makes the other inmates happy.
Since then the restaurant has changed hands twice. As I will repeat ad infinitum the devils is in the detail. Neither restauranteur has got things right. If you advertise veal on the menu it had better be veal not yearling. People can tell the difference. Also, you should give customers the choice of steamed vegetables or chips and salad at no extra charge. Not very hard one would think.
I am not a food critic but I know what I like. I also know everyone is different and what pleases one person does not necessarily please another. All the above is just my opinion on what I expect and no one elses. As they say in hospitality industry "Enjoy".
Firstly, it must be awfully difficult to run a restaurant or a cafe. All that organizing, preparation, hiring of loyal honest staff and then cooking the food and hoping that your patrons are satisfied. So difficult, in fact, that you wonder why so many people go in for it to only provide ordinary food and service. I think the thing that most people don't understand is that the devil is in the detail.
When we first came down here to live we found a lovely little cafe in the local shopping centre. This cafe was run by a husband and wife team and sometimes helped by a waitress. The husband was out front making all the drinks and the wife did all the cooking. It was delightful. Simple but really good food and lovely drinks. I especially loved the mushrooms and fetta cheese served on sourdough bread. My husband and I always shared a milkshake. This was served in proper milkshake glasses with a dribble of whatever flavour on the inside of each glass. The lady of the establishment also put up specials on the blackboard attached to the side wall in the front. She made beautiful soups in winter and other lovelies during the warmer months. The place was very well patronized so it wasn't only us who enjoyed what was on offer.
We went to this cafe at least once a week. Then horror of horrors they sold the business. It all must have been just too much for them. The husband went and worked for someone else and the wife became a sales lady. What a waste. But who am I to make any judgements on what people want to do. My husband and I were just sad.
The new owners were a disaster. We only had to have one lunch with them to know it wasn't going to work. They bought an established little cafe and all they had to do was provide the same food and service every one was used to. The milkshake they served was so sweet it was practically undrinkable and the food was stodgy and not made with love. Patronage dropped off faster than fleas off a dead dog. They must have known that something was wrong and obviously did nothing to redeem it. They are still there so I guess they think what they are doing is okay for them.
Woe number two.
Around the same time a new little restaurant opened nearby. It was run by two people I will call Mary and Al. Mary was the hostess and Al did the cooking.
It was an Italian themed restaurant and the walls were plastered with huge pictures of Al Pacino.
The food, once again, was simple but well made. I really enjoyed patronizing the place. Al made lovely simple food with either vegetables or chips and salad. My husband especially liked the grilled Barramundi.
My husband was one day riding past the place on his bike and noticed a sign on the door "Closed till further notice". Once again we were concerned. He rode past again a few days later and saw Mary inside. He enquired after her and she just said, "Something bad has happened to Al". Not being a nosy person (unlike me) he just rode on with no further enquiries and informed me about Al's calamity. Well, it turned out that Al was a gun runner and he had been arrrested. All I can say is I hope he does some cooking inside and makes the other inmates happy.
Since then the restaurant has changed hands twice. As I will repeat ad infinitum the devils is in the detail. Neither restauranteur has got things right. If you advertise veal on the menu it had better be veal not yearling. People can tell the difference. Also, you should give customers the choice of steamed vegetables or chips and salad at no extra charge. Not very hard one would think.
I am not a food critic but I know what I like. I also know everyone is different and what pleases one person does not necessarily please another. All the above is just my opinion on what I expect and no one elses. As they say in hospitality industry "Enjoy".
Monday, July 2, 2012
Nan Tien Buddist Temple Wollongong
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| Winter trees in the gardens |
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| Statues outside Cafe |
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| Carp pond Nan Tien Temple |
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| Carp just visible in pond |
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