Lara M

Sydney, New South Wales, AUSTRALIA


Joined June 13th 2007

Number of Posts:
160

Number of Comments:
1599

Karma:
10



~ The past is malleable and flexible, changing as our recollection interprets and re-explains what has happened - Peter Berger ~

About Me
My interests are an eclectic mix...traveling! writing, creating and experimenting with recipes, wining & dining, photography, scuba-diving, films, the human psyche, and animals.

If any of my photos or recipes interest you, please drop me a line, as well as, link back to my pet blog, Food Slate -- www.foodslate.com
Thanks for reading and supporting my blogs, Food Slate and Love Speaks :- )

***
Follow Lara and her friends' food adventures at FoodTrails, www.foodtrails.net

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Recent Posts

A Taste of Tucker

November 4th 2009 12:21
Outback-Bush-Tucker herbs fish lemon-myrtle pepper-berry wattle-seed poach lowfat


In the early days, it was food for nutritional purposes. These days, it’s typically for flavouring. Bush tucker plants have made its way into many modern kitchens, exposing us to the delicate flavours (and nutrients) from the Outback.

Bush Herb Salmon in Lemon Broth
Featuring three (of many other) Bush Tucker Plants:
Lemon myrtle – fresh beautiful lemon and lime fragrance and flavours.

Wattle seed – nutty and woody aroma. Usually used in chocolate and dessert but when mixed with lemon myrtle, it’s great with fish and chicken.

Pepper berry – a beautiful spicy fruity flavour with a slight peppery zing.

Bush-Tucker-plants parsley lemon broth poach recipes fish

What you need:
Broth
1 teaspoon lemon zest
2 stalks of parsley
1 cup vegetable stock
1/4 cup freshly squeezed lemon juice
2-3 pepper berry, lightly crushed
salt and sugar to taste – to balance out the sourness of the lemon juice

Fish & Marinade
500g salmon fillet(s)
3/4 teaspoon of lemon myrtle
3/4 teaspoon of wattle seed
1/4 teaspoon of chilli flakes
Bit of salt

Outback-Bush-Tucker herbs fish lemon-myrtle pepper-berry wattle-seed salmon

What to do:
1…Marinate the fish, cover and leave in fridge till ready for use.

2…Heat a saucepan, and place lemon zest, parsley and vegetable stock in. Bring to a boil. Then cover and allow to slowly simmer for about 20 minutes, then add pepper berry. Turn off heat and leave covered (to steep) for 15-20 minutes – optional but do it if you've time, the aroma and flavour you get are lovely

3…Remove parsley and bring to a boil again. Add lemon juice and adjust flavour (with salt/sugar). Then gently lower fish into broth. Reduce heat slightly, cover and allow to simmer for 8 minutes.

4…Flip salmon over, cover and allow to simmer for 8 more minutes or until salmon is cooked to your liking.

5…Serve with a lovely salad or with delicious gourmet rice for a low-calorie and low-GI meal.

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44
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Monday Mumbles

November 2nd 2009 00:01
Monday Mumbles
A few words …and a shrug along the way…


mandarin oranges tangerines tangelos fruit citrus vitamin-C


Mandarin Oranges … tangerines ... or tangelos, depending on variety

… sweet and tangy
… with soft sweet citrusy notes
... a very good source of vitamins C and A
... low in calories and a good source of fiber.

mandarin oranges tangerines tangelos fruit citrus vitamin-C
23
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No Need to Break the Bank

October 28th 2009 12:30
Pasta Spinach Mushrooms Anchovies Vegetarian


You can never have too much pasta, especially if it’s dressed up with healthy greens and a variety of colourful vegetables for a simple but nutritious meal.

At just under $10, it’s a quick easy nutritious and delicious meal for the family – ^cost for kitchen staples not accounted for.

Spinach and Mushroom Pasta with a *Twist

What you need:
2 cups of Fusili/spirals – $2.30,depending on variety/brand
A bunch of spinach – $0.99-1.50, depending on season
4-6 medium sized mushrooms, sliced thinly – $2.50
2 fresh tomatoes, diced – $1.00
1/4 cup of vegetable stock– $1.50
^2-3 cloves of garlic, sliced thinly – minimal cost
^1 eshallot, sliced thinly
^Olive oil
^Salt to taste
*4 pieces of anchovies, roughly chopped – $1.00
*^2 bullet chillies, sliced – optional

What to do:
The sauce…
1…sauté garlic and shallot with olive oil until fragrant, add anchovies and stir for a couple of minutes. Then toss in spinach and mushrooms.

2…cover and allow the steam to slowly cook the vegetables.

3…add vegetable stock and 1-2 ladles of the water from the cooking pasta.

4…add a little salt to taste and chilli (optional) – turn heat down, and allow the steam to slowly cook the vegetables and to blend in the flavours from the anchovies.

5…it’s ready when the vegetables are at your desired texture.

The pasta…
1…cook the pasta (according to package instructions) in boiling salted water until al dente, as you are simultaneously cooking the vegetables.

2…add to the sauce when it’s done. Serve immediately.

Pasta Spinach Mushrooms Anchovies Vegetarian

Tips…
…because it’s not quite a sauce, adding the pasta water (which has some starch) to the vegetables gives it a bit more of a saucy texture

…bottled or canned anchovies work well with this dish – I like using anchovies marinated with chilli and olive oil

…It’ll be even cheaper if you went with homebrand pasta
Pasta Spinach Mushrooms Anchovies Vegetarian
23
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Monday Mumbles

October 26th 2009 00:03
Monday Mumbles
A few words... and a shrug along the way…


[ Click here to read more ]
24
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More Than Just Fluffy Goodness

October 21st 2009 12:28
Brown wild rice pearl-barley side-dish low-GI gluten-free lowfat

It might be a little understated, but when dressed, it sure is a knockout.

[ Click here to read more ]
25
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Monday Mumbles

October 19th 2009 00:02
Monday Mumbles
A few words... and a shrug along the way…


[ Click here to read more ]
34
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"Server not found"

October 16th 2009 08:12
My blog 'Food Slate' has been experiencing ongoing technical problems. I often can't find it i.e. the message 'server not found' comes up. People have also told me that they too can't load the site.

It's been happening a lot and I have lodged the problem with Orble -- no answer as yet


[ Click here to read more ]
33
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No Need to Break the Bank

October 15th 2009 12:18
Lamb chop-forequarters pasta budget under-$15 under-$10 four-to-two people

We’re forced to be a little more careful with our spending these days. However, being the social animals that we humans are, we like to socialise with other people.

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27
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It Doesn’t Have To Break Your Diet

October 13th 2009 12:01
Breadmaker healthy recipe wholemeal pizza dough modification tips
Yummy...Easy...and Homemade...

“No…no, not that. I’m on a diet.” “Oh, they're fattening
[ Click here to read more ]
17
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Top 10 Items for the Fridge and Pantry

October 11th 2009 12:02
Woody Woodpecker cartoon Pantry-Panic Golden-Age tv Universal

Apart from the typical condiments and the basic necessity of oil and butter, or fresh fruit and vegetables, we usually have items that we must have or like to have in the fridge and pantry.

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37
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Recent Comments

Comment by Lara M
on Best Foodie Vacation Spots

November 7th 2009 07:55
Barcelona, Bologna and Bangkok are tops with me too. Now, I just need to make tracks to the other spots :@ )

Comment by Lara M
on Amélie

November 7th 2009 07:44
Lovely! It's permanently on the 're-watch list'

Comment by Lara M
on A Chirstmas Carol ($8-)

November 7th 2009 07:41
A great Christmas classic. A pity it's not that good...
...or as good as 'Polar Express' -- which I really enjoyed.

Interesting! I won't have to feel too guilty now when I do the occasional indulgence...in moderation of course

Comment by Lara M
on Haloumi and green bean salad

November 7th 2009 07:27
A lovely Summer meal, Helen.
I can imagine the subtle taste of Haloumi working really well with this creation.

Comment by Lara M
on A Taste of Tucker

November 7th 2009 07:23
Thanks Helen

I think the lemon myrtle will be lovely in your garden. It's quite versatile, and can be used in different ways.

Comment by Lara M
on A Taste of Tucker

November 7th 2009 07:21
It's beautiful isn't it, JK

Depending on what's cooking, I sometimes use it as a substitute for lemongrass -- works well Lucky you to have both in the garden!

I really like the pepper berries too.

Comment by Lara M
on Pork with Mustard Cheese Sauce

November 1st 2009 10:59
Interesting flavours!

Comment by Lara M
on Mushroom, Thyme and Chicken Risotto

November 1st 2009 10:54
Hope you're well.

Comment by Lara M
on Chardonnay Cake

November 1st 2009 09:25
Looks delicious, Helen!

That's a good idea, JK