Archive for June, 2010

June 28, 2010

Celebrating the beauty of my belly v. 2

CARLTON GROVE by Abby

Is this version better? See here for v. 1

June 27, 2010

Stop that ‘war’-ing on my soul [pg. 19 of The Story]

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A new journey deserves a new pair of shoes.

Strutting the 6 by 8 m expanse of the shoe store and pausing only to nod at my reflection,  “I’ll take them!” I said to the sales assistant excitedly. The red ballet flats felt comfortable enough. However, the next day they started to chafe my foot in all sorts of awkward spots.

It appears to me, that good ideas in life (seemingly so at the time) do end up becoming trials. “It’s an ongoing battle”, “a daily struggle”, “you’re fighting a losing battle”. What is this war? Egos clashing, not getting what we want, our pride vs doing the right thing, a withheld apology…

Eventually, things do get easier… just like a well worn pair of shoes and whatever discomfort forgotten.

At the end of the day, war, what is it good for?

Absolutely nothing.

Here’s to Jackie Chan (Rush Hour), world peace, new shoes and untrodden paths.

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June 26, 2010

An easy yet ridiculously good looking dinner menu for 4

MENU

platter of vegetables on lemon and lime aioli to share

lamb rack with red wine jus

honey and thyme roasted sweet potato side

white and dark chocolate dipped strawberries to finish

If you are looking for an aioli recipe you ain’t going to find one here because… I went to the French markets this arvo and met the most charming lemon and lime aioli!  Why make one when there is an efficiently smart alternative?

something light, healthy and pretty for the table

waiting for the guests to arrive

pink and perfect

PROCEDURE. Marinate the lamb first, then make the chocolate dipped strawberries, start the red wine jus and while it is simmering away preheat the oven. Prepare the vegetables for blanching and also chop the sweet potatoes. Assemble the vegetable platter. Whack the sweet potatoes into the oven. When the guests arrive brown the lamb rack, put that in the oven too… service in 17 min!

Platter of vegetables on lemon and lime aioli

vegetables: 2 courgettes, bunch of baby carrots, asparagus
cannellini beans
base: aioli
garnish: slices of beetroot
dressing: olive oil, dash of lemon juice, salt

  1. Wash and cut vegetables. Blanch them in boiling salted water. Drain. Chill in iced water for 2 minutes.
  2. Dress the vegetables and beans with olive oil and lemon juice. Season.
  3. Spread plate with aioli. Assemble vegetables and slices of beetroot. Garnish with herbs and pine nuts (optional).

Lamb rack

  1. Trim lamb rack and save trimmings for red wine jus.
  2. 5 hours ahead of cooking, marinate 2 x 7 boned lamb rack (or similar) with olive oil, garlic, thyme and salt.
  3. Brown the lamb rack.
  4. Place into preheated oven at 250°C for 12 min.
  5. Cover with foil and let it rest for 5 min.
  6. Carve between the ribs.

Red wine jus

lamb trimmings
diced vegetables: 1 carrot, 1 onion, 2 stalks of celery
1 t tomato puree
250 ml lamb stock
140 ml red wine

  1. Brown lamb trimmings in oil.
  2. Add vegetables, tomato puree, stock, red wine.
  3. Simmer on low heat for an hour. Season.
  4. Pour through sieve to get your very own red wine jus! Yay!