Monthly Archives: April 2012

Baked Pasta with Zucchini and Basil Pesto

I have voiced my dislike towards zucchini in the past.

Having that said, I have been having good runs of making zucchini more likeable and welcoming to my repertoire.  I supposed I have found a way to make peace with zucchini – by grating it or by dicing as small as possible. I still think zucchini is not an ideal vegetable for a stir fry dish. I prefer my stir fry vegetables to be crunchy which I think it’s quite difficult for zucchini to be.  Maybe I can undercook the zucchini a little so it will stay crunchy.

Hmm, a half cooked zucchini? I think it may be too much for a reformed zucchini hater to bear.

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[Recreation - Out & About] Orange Food Week – Food Affair

I am still getting over the fact that F.O.O.D Week has finished seven days ago. Not to mention the food-hangover that I have pleasantly brought onto myself, ha!

I feel the F.O.O.D Week has really brought out the best of Orange region – good wines, fresh and delicious food sourced from local producers and the beautiful Autumn scenary in Orange as a backdrop of various events. Besides a marathon of wine and food tasting, there were cooking masterclasses (i.e cider making), visiting of olive groves, farms, vineyards and orchards which made me appreciate cooking even more and has helped me in understanding the importance of supporting the local producers.

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In my grocery bag

My grocery shopping pattern has been erratic lately. I have been buying bits and pieces from all over the place i.e farmers market, Woolworths, Harris farm and some local regional produce shops. If you are going to determine my grocery shopping habit, I’m definitely playing field…okay, I meant I am not a one supermarket woman.. or let just say I love to discover new products and produce from different shops. This is what grocery shopping is all about besides stocking up on food, no?

Here’re some of the things I bought for the past weeks.

  1. Salted Conapaira capers from A Slice of Orange – I have cheaped out with capers on my last attempt of Spaghetti alla Puttanesca. This time I want the real deal – with capers.
  2. Assorted mushrooms from Harris Farm. I was meaning to post this earlier this week. If you have read my post on assorted mushrooms with snow peas, you may recognise the mushroom pack which has been an interesting tasting experience for me. Some  mushrooms I really like but some are on the basis of nice-to-know-you-but-I-don’t-think-I-am-going-to-eat-you again. But hey, if you never try, you’ll never know. Cooked and eaten exotic Asian mushrooms, check!
  3. Tuscan onions – Just look at the size of these onions! They are suppose to sweeter…I can imagine they’ll make really good caramelized onions…
  4. Spelt flour – I got this from the Orange Region Farmers Market. I can’t wait to make cookies with this. Any recipe recommendation? This marks my first step of venturing out of the all-purpose and wholemeal flour territory. I hope specialty flour is well worth the price.

By the way there are two more days until the game of “naming the exotic mushrooms” comes to an end. It’s not a difficult game considering most people are getting the names right. Plus you are in the running to win a $40 gift voucher from an Etsy shop owned by my favourite blogger, Rachel Ball of Elephatine.

That’s all for now. Wish you all have  great weekend! I hope it would be a rain-free weekend for Orange. :)

xoxo,

Emily

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Grilled Cheese Sandwich with “Pickled” Brussels Sprouts and Onions

My first grilled cheese sandwich is neither plain cheese or consists of tomato and cheese. It was in fact filled with cheese (Kraft Singles cheese, to be exact) and pickled cabbage and onions. It was from a food truck near my house in Penang specialising in hot dogs and burgers. Although we have such food trucks on almost every corner of the city, what made this particular one special was the pickled cabbage and onions. My mum disliked the idea of me having hot dogs and burgers all the time, so I happily compromised by foregoing the sausages and burgers and just stick to the pickled vegetables and cheese with grilled hot dog buns. I was contented.

Inspired by my childhood food memory, I have recreated my own version by substituting cabbage with brussels sprouts. I love the slight nuttiness in brussels sprouts that a cabbage lacks. But nothing beats the fact that my beloved enjoyed brussels sprouts without him realising it. 

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