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Cooking with Feeling

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Recipes - Cooking with Feeling

Dressing Up The Basics To Make Something Special - Pinwheel Biscuits

October 21st 2010 12:58

It doesn’t always take a world of effort or money to make Something Special. All you really need are the basics, and a little bit of an eye for the possibilities.

I’m sure that at least ninety-five percent of the people reading this blog have their own favourite basic vanilla biscuit recipe (if not, you could try this one, or this one, or this one or even this one) and so I won’t add my own - especially since it’s not really mine, it’s one I stole off of J

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Posted By: angelbird72 - Category: Recipes, Emotions

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A Simple Mushroom Pasta and some Homesickness

October 4th 2010 22:40

It’s autumn in Europe, and that means mushrooms. Mushrooms that you just don’t see the likes of in Australia*. As I wandered around the markets this Saturday I just couldn’t help myself but buy some meaty cèpes and delightful trompettes. I wasn’t precisely sure what I was going to do with them, but I was buying them, gosh darn it!

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Posted By: angelbird72 - Category: Recipes, Memories, Emotions

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Vegetarian Gluten-Free Stuffed Mushrooms

September 12th 2010 19:43

I’ve mentioned these mushrooms before, because they’re one of my favourite things to cook, to serve, and to eat. Before I give you the recipe, I’ll tell you why.

Vegetarian Gluten-Free Stuffed Mushrooms

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Leave Rice Pudding Alone!

September 10th 2010 20:23

After a conversation I just had with J during which he decided to malign the good name of rice pudding, I suddenly realised that rice pudding doesn’t actually have a good name! And so now I have taken it upon myself to rectify this terrible situation. ‘Creamy Rice’ was always one of my favourite desserts when I was young(er). And it remains one of my favourite desserts to this day (although being in France is rapidly adding to that list).

I’m not sure why so many people shun this simple, traditional, delicious dessert. Perhaps they had a bad experience when they were little? Maybe their brother put it down their pants? Maybe their mother was too rushed and forgot to rinse the rice? Maybe their grandmother accidentally picked up the cayenne pepper thinking it was cinnamon like mine did one memorable night

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Posted By: angelbird72 - Category: Recipes, Memories

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The Freedom Steak

August 31st 2010 08:54

Unfortunately, T is having too good a time in France to expend any effort to write a post for you bunch of unwashed miscreants. Her words, not mine. Double unfortunately, she has asked me write a guest post for you. I, of course, am J.

So what is this post going to be about? Chocolate making? Oh no, already done. How about how to make some nice juicy meat balls? Yet again, the prolific little T has beaten me to the punch (which is a nice change from her usual beating-me-with-a-punch). So what can I write about

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The Best French onion Soup in Paris

August 19th 2010 22:53

I had read in a blog somewhere that the best French Onion Soup (Soupe à l’Oignon) in Paris is from the Luxembourg Gardens (Jardin du Luxembourg). And you know what, for me, it was.

French Onion Soup at the Jardin du Luxembourg

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Posted By: angelbird72 - Category: Recipes, Memories, Reviews

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Recipes for Relaxation

August 16th 2010 13:18

I woke up this morning with a mouth ulcer and a sore neck. Why? Because I’m going to France tomorrow! And despite the super awesome exciting-ness of going on exchange (six months, can you believe it!), the lead-up to going away has been absolutely full of stress. Stressful, you might say.

So when I woke up this morning I decided that it was time to slow this steam train down and relax a little. How? With these two fancy recipes right here (cooking doesn’t have to be about effort you know

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Gluten-Free Meatballs Recipe

August 14th 2010 07:43

To make tasty meatballs with a nice consistency, you would usually add breadcrumbs. However, a little while ago I had a few friends over, and since two different people with special dietary requirements were present (a teenage boy and a coeliac), I had to experiment a little. I have to confess; now that I've made these, I don't like making meatballs with breadcrumbs any more. These really are better.

Tasty meatballs sizzling away

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Skipping the Middle Man

July 22nd 2010 15:24

One of the things I loved most about my week in Tasmania (and maybe it was just something unique to the people I was seeing, although it didn’t feel like it) was the amount of food that got to us in ways other than being bought in a shop. There was so much wonderful fresh local produce around, you couldn’t go far without tripping over it. There were two real stand-outs though: a home made apple cider that even I enjoyed immensely, and a big feed of fresh mussels and oysters collected minutes before they were eaten by yours truly and friends.

A Fresh Water Spring on the Side of Mt Wellington

Fresh water bursting from the side of Mt Wellington...

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Posted By: angelbird72 - Category: Recipes, Memories, Emotions

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Food as a Gift

July 15th 2010 12:12

Food makes a fantastic gift. I'll tell you why, and then I'll give you the recipe for the chocolates I made as a gift for two fantastic friends of mine.

Mmmm, tasty chocolates

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5 Features of Great Party Food

July 8th 2010 14:30

Whether you’re planning a little soirée or a run-of-the-mill party, there will usually come a time when your thoughts turn to what you will serve your guests. To help with your decision making, I’ve listed the five things I find most important in my party food.

Having a party but don't know what to serve? Read on!

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Hey There, Honeycakes

May 6th 2010 11:01

My partner is an amazing cook. I can honestly say that I didn’t fully appreciate garlic, tomatoes or oregano before we met, let alone those things I’d never heard of like porcini mushrooms, balsamic vinegar or quince paste. But as much of a fantasy as that amazing Italian heritage is, I think the food I grew up with can stand its own ground. And when the two combine, it makes me smile that little smile people get when they think about their More-Than-Just-Friends.

One day, not too long after we started living together, we decided that some little treat was in order. Now, I’m not sure how familiar you may be with the cupboards of a Uni student, but let’s just say Old Mother Hubbard probably wouldn’t see much unusual there. What’s that though to stop two creative, educated young people such as ourselves

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Ahoy, me Stew

April 27th 2010 11:45

Few meals have as high a self-satisfaction ratio (satisfaction : difficulty) as a hearty stew or soup. It’s coming up to winter now, so why not take this opportunity to make yourself feel just that little bit better than the people around you? A little bit of smugness will do wonders on a chilly night.

The first step is to remember that one of the main ideas behind making a soup is ease. So as far as implements, you will need a chopping board, a knife, maybe a plate, a really big pot and something to stir with. If that something to stir with could also conceivably be used to put it into a bowl when it’s done, that’s even better

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