Monthly Archives: January 2014

[Recipe] Mexican Rice with Sausage Recipe

Mexican Rice with Sausage | www.fussfreecooking.com

A midweek post calls for an easy one dish meal! Don’t be fooled by the fiery red appearance of this Mexican rice. It is not tongue numbing, blow your top off hot and spicy. After all we are not talking about Szechuan dishes here. With that being said, this little rice number is definitely not apologetic in terms of flavours.

This Mexican rice was cooked in tempered spices of ground cumin, oregano, sweet paprika, some chipotle in adobo sauce (adjust to taste) and crushed tomatoes as well as broth. Like many Mexican dishes, I think chipotle in adobo sauce really made the dish. This is no exception.

   

[Recipe] Grilled Garlic & Buttermilk Chicken Salad with Buttermilk-Tahini Dressing

Grilled Garlic & Buttermilk Chicken Salad with Buttermilk & Tahini Dressing | www.fussfreecooking.com

Tangy, garlicky, lightly spiced and oh so flavourful! This is a salad that won’t disappoint. Thanks to the little magic that buttermilk has when it is used to marinate chicken, you’ll end up with juicy and tender chicken. I decided to put buttermilk to test with chicken breasts.

I could instantly taste the difference in texture after the chicken breasts were marinated in buttermilk, flavoured with garlic, ground cumin and coriander, tomato paste, chilli flakes, salt and generous amount of freshly milled pepper. With that being said, it is still important not to over grill the chicken breasts.

   

[Recipe] Cheesy Rosemary and Pecan Damper Loaf – A No Knead “Bread”

Cheesy Rosemary and Pecan Damper Loaf | www.fussfreecooking.com

My first damper experience was at Biddy Walsh’s Irish Pub in Orange. It was soft, fluffy and warm – a perfect vessel for me to slather a generous amount of softened butter. It was memorable and delicious. I was sold with the idea of damper. My dear friends, if you were not familiar with a damper, it was a traditional Australian soda bread usually cooked over hot coals of a campfire. People who know me would tell you I was far from being a camper. But between you and me, I like the idea of camping food. Baked beans, stew cooked in a cast iron, s’mores …  camping looks positively delicious! And maybe, just maybe, it is not a scary notion at all.

   

[Recipe] Smoked Salmon Omelette with Sweet Soy Sauce & Sriracha & How to Have Omelette for Dinner

Smoked Salmon Omelette with Sweet Soy Sauce & Sriracha | www.fussfreecooking.com

The past couple of days have been frustrating. My blog was deactivated due to exceeding the SQL database limit, but wait it get’s even worse! After I was asked for an upgrade (disregarding the fact that it was a cost increase to maintain this blog from now on) which I performed, my blog was still deactivated which was eventually fixed after another upgrade after multiple phone calls to the technical support team. For the past three years, I have been working on this blog myself from blog design, learning about photography, “food styling”, researching which plugins to install to improve readers experience. For the first time in three years, I felt helpless and out of my dept. For the first time in three years, I decided to hire someone to fix the blog for me.

Let’s hope that this incident won’t happen again. Fingers crossed. I’m grateful that my beloved and Matt from Off the Hook Marketing (based in Orange, NSW) have done a wonderful job to get my blog up and running. It was a relief that I could come back to do what I knew better – cooking and eating ha! I hope all of you are as happy as I am to be back up and running :)