Author: Taryn Nicole

Fruity Devils…. and a Life Check

  Ever have those moments where you take a good long hard look at yourself and wonder how on earth you ended up in a certain place? Where your life took that turn?

I had one of those tonight.  And it wasn’t pretty. Unlike these Fruity Devils which we will get to in due course. 

Fruity Devils1
Fruity Devils1

 So, let’s imagine my life as a movie.  Not a very glamorous movie.  But a movie nonetheless. We’ll start with a close up…

Eight o’clock Friday night and I am sitting alone. At home.  Wearing a sweatshirt that had seen better days about five years ago and yoga pants.  Well, that’s what the shop I bought them in called them.  They may have never seen the inside of a yoga studio or known a down dog but technically they are yoga pants.

None of that is is the problem.  He has a new job where he is working nights and I am perfectly comfortable both in my own company and with my attire. 

My PhotoFy_09_19_21_56

So, lets draw the camera back and see where the problem may lie.  Sitting on my lap is a plate of chopped up bananas smothered in peanut butter, wrapped in bacon and grilled.  I had a grand idea to do a take on a Devils on Horseback and call it Elvis on Horseback.  It didn’t really work…Anyway, bacon and peanut butter is admittedly  not the healthiest combination on earth but it wasn’t that that had me cringing either.  I count eating weird stuff as R&D.  I’m eating it so you don’t have to!  And you, know sometimes in this blogging lark you have to take the (super) crunchy with the smooth. 

And boom! 

That peanut butter gag was like the Spanish Inquisition.  (Because no one expects the Spanish Inquisition). 

I’ll stop now. 

Maybe the problem will be apparent if we draw the camera back even further…

My PhotoFy_09_19_21_58
  Yes, that is a very hefty glass of wine in front of me…could that be what has me in a such a state of consternation?  Drinking alone? Am I worried about some incipient alcoholism /the state of my liver / my ability to get up and go the gym tomorrow morning?

No, no and resoundingly no.  It’s Friday, it’s been a long, hard week and if a girl wants a drink in the privacy of her own home, she should be able to have one.  Or two.  Don’t judge me.

Peachy Devils with Pomegranate Molasses
Peachy Devils with Pomegranate Molasses

 So what it is?  Why am I pausing for a moment of reflection? Not that I am alone at home on a Friday night, wearing let’s just call them “comfortable” clothes; not that I am eating a banana smothered in peanut butter then wrapped in bacon; not that I am drinking alone but that I am doing all of the above whilst watching a movie where Robert Pattinson is playing Salvador Dali. 

What???????

Why?

WHHYYYYYYY???????

I really need to re-evaluate some of my life choices.  I may need professional help.  Or at the very least some movie recommendations….

Pineapple Devils
Pineapple Devils

 

Who on God’s green earth thought that was a good idea?  (Me apparently seeing as it was on my Netflix queue).  But then again, I’m alone at home on a Friday night eating bacon, bananas and peanut butter!  My judgement is at best questionable. 

But apart from me, who else thought it was a good idea?  It’s TERRIBLE. Well, to be honest, the film itself is probably not so bad.  R Patz, however is more wooden than the stake that should have been driven through his cold dead heart in any one of the billion Twilight films. 

Oh, God, why am I still watching it?

Make it stop…someone please make it stop!!!!!

And does anyone else think Vamp boy looks a lot like the Blackadder?

robert-pattinson-little-ashes-3

Blackadder2jpg

 

I have no idea what possessed me to pick that film.  What is far easier to track is how I ended up thinking bananas and bacon were a good idea. The seed of THAT insanity lies within the book club. One of the ladies brought along one of her mother’s (?) Women’s Weekly cookbooks from the early sixties.  It was AWESOME.  And whilst I really wanted to just grab it and run….I contented myself with flicking through the pages.

Which is when I saw the recipe for Jaffa Devils.  Orange slices wrapped in bacon and grilled.  Two ingredients, easy to remember.  So I made them.  They were ok.  They weren’t the best thing I’ve ever eaten but they sure weren’t the worst!  And it works in theory – bacon and orange mix well at breakfast…so why not in an appetizer? (Mind you, it’s that kind of thinking that leads to coffee flavoured scrambled eggs…and Little Ashes, which incidentally, STILL watching).

Jaffa Devils
Jaffa Devils

 The problem was, the Jaffa Devils became like a gateway drug.  For a while there I was utterly obsessed with wrapping fruit in bacon.  I kind of like it when food is both good and bad for you, bacon and fruit, peanut butter and celery, cranberry juice and booze..it’s the way o’ the world, yin and yang, toxifying and detoxifying in equal measure.  

I wrapped peaches, pineapple, a tangelo…I couldn’t leave the citrus alone.  And the banana.  The banana was not good.  The tangelo, like the orange, was a bit meh…..

The peach and the pineapple?  OMG. Super.  The Bacon and Peach Combo worked best with a sauce made from Pomegranate Molasses.  By which I mean some Pomegranate Molasses poured into a bowl.  But you could use some reduced Balsamic if you did not have the Pomegranate Molasses.  The Bacon and Pineapple Devil worked with both a sweet chilli and a BBQ sauce. 

Peach, Pinepapple and Tangelo Devils
Peach, Pineapple and Tangelo Devils

 Pretty damn good, even if I do say so myself! And super easy and super quick to make as well. 

In all honesty, give the banana and orange ones a miss.  But do try the peach and pineapple.  They are gold!  And for some Dali gold, skip Little Ashes and watch this clip of the real Salvador Dali utterly bamboozling the folks on What’s My Line

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  Have a great week!

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Running Amok in Siem Reap

Amok is the national dish of Cambodia – it is a yellow curry and can be made with chicken, fish or seafood.  I ate ’em all.  And they were all delicious! It is also served a variety of ways – often it comes wrapped in a banana leaf:

Amok - Lotus Blanc
Amok – Lotus Blanc

Or a coconut:

Chicken Amok Siem Reap
Chicken Amok Siem Reap

Or sometimes, rather boringly on a plate!  Boo…

Chicken Amok 3
Chicken Amok 3

When we were in Siem Reap, I did a cooking class and learned to cook it! Here’s what I made in the class:

My PhotoFy_09_14_21_07

And Here’s one I made when I got home:

Home Made Seafood Amok
Home Made Seafood Amok

 

But first…Siem Reap is a pretty town with sights ranging from the traditional:

Monks - Siem Reap
Monks – Siem Reap

 

Market - Siem Reap
Market – Siem Reap

To the distinctly more modern:

Pub Street - Siem Reap
Pub Street – Siem Reap

I couldn’t resist putting in this photo, it looks like Mark’s been photobombed by a pineapple!

Siem Reap - Cocktails
Siem Reap – Cocktails

There is also a bustling market for souvenirs and some lovely gift shops.  But dominating tourism in Siem Reap is it’s proximity to Angkor Wat, which is Unesco Heritage listed and the largest temple complex in the world.  The tourism system is very well organised, you can buy a one, three or seven day temple pass so can spend as  much time as you want exploring the area.

Cambodia Souvenirs
Cambodia Souvenirs

We did a one day pass which was possibly a mistake.  By the end of the day, we were utterly exhausted!  I felt a bit sorry for our guide actually, he kept valiantly trying to explain the history to us but, by late afternoon, most of our group were beyond listening. And there were monkeys…

Monkeys - Angkor Wat

And not just any monkeys…baby monkeys!!!!  Otherwise known as the cutest things in the world!

Monkeys - Angkor Wat2
Monkeys – Angkor Wat2

I am a five year old.

Seriously though, the temples were pretty amazing…

Angkor Thom

Angkor Thom was stunning and probably my favourite out of all of them.

Angkor Thom

Angkor Thom2
Angkor Thom2

And you could rub noses with Buddha…

Rubbing Noses
Rubbing Noses

Told you I was a 5 year old!

Ta Prohm

Then on to Ta Prohm which is the tree temple.  And pretty spectacular in itself:

Ta Prohm1
Ta Prohm1
Ta Prohm2
Ta Prohm2

And then there was the big one, the one they all come to see.

Angkor Wat

Angkor Wat
Angkor Wat

You can get pretty high here..in a completely natural way:

Angkor Wat2
Angkor Wat2

But whoo…those stairs are steep!  I’m really, really scared of heights..the going up was fine.  The coming down on these very steep, but also very narrow steps, when it had just started to rain so everything was a little bit more slippery than it should have been?  Completely terrifying.  One of the most nerve wracking things I have ever done….

Steps Angkor Wat
Steps Angkor Wat

What was not terrifying but totally amazing was the cooking school at The Temple I attended the next day.  And just whilst we’re on this.  The cooking school at the Temple?  $US10.  Best bang for buck cooking school EVER.  Did I mention before that the default currency in Cambodia is the US dollar?  You only ever get proper Cambodian money as small change. It’s really weird….

Anyway, for your $10 you get to make three things.  You have seen my Amok.  I also chose to make a Green Mango Salad which was super delicious:

Green Mango Salad
Green Mango Salad

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

The third thing was a dessert but it wasn’t very nice.  Hence no photos.

Making Amok

There was a funny moment though.  When they laid out the ingredients for the amok, I looked at them and thought.  “Wow, carrots must be expensive here.  But what’s the point of that one teeny, tiny piece.  What the hell good is that going to do?”

Ingredients - Amok
Ingredients – Amok

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

That my friends, is not carrot.  It is turmeric.  Which I had only ever seen as a bright yellow powder before, hence my confusion. IT is also what gives the Amok it’s traditional yellow colour.  If you can’t find fresh turmeric, you can use the powdered version.  However I managed to find some in my local asian market so it is available.  It looks a bit like ginger but is bright orange! It is also super good for you!

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One thing to be aware of with either the powdered or the fresh version…book a manicure for the day after you make your amok.  Otherwise your fingers will look like you smoke a pack a day for the foreseeable future!

2014-09-14_09-40-19I”m off to have mine now!

Have a fabulous week everyone!

 

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PS.  They didn’t really give us a recipe for the Amok in the class.  Here is the one from taste.com.au which is what I used for my home made version.

 

 

 

 

Ethiopian Pumpkin Soup with Berbere Pepitas and Pinenuts

If there’s one food Australians love, it is pumpkin.

Ethiopian Pumpkin Soup
Ethiopian Pumpkin Soup

But unlike our American pals who like to eat their pumpkins for dessert, for us it is sadly almost always served savoury as a vegetable.  Just incidentally though, Australia, why don’t we have pumpkin pie?  We get all the trashy American stuff – the Kardashians and ice bucket challenges to name but a few.  Why can’t we get some of the yummy delicious pumpkin pie action too?

According to this, you don;t even have to cook it.  It’s MAGIC…

Pumpkin Dream Pie

Sadly for us, Pumpkin Dream Pie remains just that…

We eat pumpkin as a side for a roast, in lasagné’s risottos, salads and scones.  But more than eating pumpkin,  we love to drink it.

How much do we love to drink it? Pumpkin soup is a, no probably the Australian ubiquitous menu item –  just about every cafe, restaurant, pub bistro and hole in the wall has their own version prominently displayed on the menu – I go to a cafe where it has been the soup du jour for at least five years.

Out of curiosity  I had a little look on taste.com.au for pumpkin soup recipes. There are 79 of them.  Ok, so it’s not the 765 recipes they have for chocolate cake but 79 variations on a theme of pumpkin is still quite a number.  There are recipes for Classic Pumpkin Soup, Creamy Pumpkin Soup, Perfect Pumpkin Soup and Smashing Pumpkin Soup (I guess that’s the soup that despite all it’s rage is still just a rat in a cage).

I did start to notice a trend though -not only do we love our pumpkin soup but we like it to be a bit of a international bright young thing.  There are  recipes for:

Thai, Moroccan, non – specific Asian, Tortellini (Italian), Japanese, Thai again, Thai again again, Curry x 3, South Indian, Australian (whatever that maybe…I didn’t look, possibly flavoured with beer and vegemite), two more Thai’s.  The Americas are represented by one paltry entry for Maine Pumpkin soup.

Africa too is sadly missing from that list.  Ok, yes, Morocco is there but…jeez…(eyeroll), if you must be pedantic, sub-Saharan Africa  is completely missing.  Hopefully not for much longer…because it’s time this delicious Ethiopian Pumpkin Soup adapted from Diana Henry’s Plenty  took the stage!

This is gorgeous to look at, the inclusion of tomato paste and the Berbere spices gives it a real 1970’s burnt orange colour.  It’s really tasty too – slightly sweet from the pumpkin, slightly smoky from the spices, slightly spicy from the chilli and cinnamon and ginger.  If you leave out the yoghurt garnish it is also vegan.

Ethiopian Pumpkin Soup2
Ethiopian Pumpkin Soup 2

And, whilst I don’t want to blow my own trump….actually, no, wait, it’s my blog, I can blow whatever I damn well want! The Berbere pepitas and pinenuts which were my own invention were amazing!  They add some additional spice and salt and crunch.  The only problem with these is that they are so good you will be hard pressed to save any for the soup.  I had to make about three or four batches of them because we kept eating them before they could be used as the soup garnish.  They are seriously good!

Berbere Roasted Pepitas and Pinenuts
Berbere Roasted Pepitas and Pinenuts

The key to this soup is the Berbere spice mix.  I bought mine but you can make your own.  There are about a thousand of these on the interwebs, each of which is slightly different. I have included a recipe for Berbere here

Berbere Spice Mix
Berbere Spice Mix

Either way you’re going to end up with a lot more Berbere than you need to make this one recipe.  Of course you could make the soup more than once and you will surely make the Berbere Pepitas and Pinenuts more than once but if you want to experiment a bit more with this spice blend you can also try these:

Doro Wat  – Ethiopian Red Chicken Stew

Berbere Lamb Chops With Lentil Cucumber Salad

Enjoy and Have a great week!

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[amd-zlrecipe-recipe:8]

RFFMT – Welcome to Book Club

I joined a book club!

I think it’s kind of weird that it’s taken me this long – I love to read and I love to talk about books I have read.  However, this is a rather special club catering to those of fairly specific tastes.  Don’t worry, I am not about to get all 50 shades of weird on you;  it is a food lovers book club where, instead of novels, we discuss cookbooks.

I am a cook book junkie.   Here is part of my collection.  .

BookshelfThere is also another shelf in a different room that has most of the retro food books. Then there are the hundreds of magazines…..and regular trips to the local library.

So, given this problem predilection when I read in their weekly newsletter that my local book store was starting a food lovers book group, I did a little dance of joy.  No, not quite like this…well…maybe a little.

 The First Rule of Book Club

Each meeting will have a theme.  The first theme was Winter warmers. Members have a choice of three books that they could purchase related to that theme. The books were really well chosen by the owners in terms of both variety, audience and price point.

Whoo, hoo….new cookbook fix guaranteed.  And to those annoying people who ask “Don’t you have enough cookbooks?” (you know who you are) you can genuinely say.  “I had to buy it, it was for book club”.

I chose Slow by Valli Little which was actually the cheapest option but I love her work in Delicious Magazine and I knew there would be plenty in here I could, and would, make outside of the group.  I was not disappointed on this count – it jam packed with great ideas for everyday cooking.  And, incidentally, this book was rated the best on value and practicality as well as being visually alluring.

Second Rule of Book Club

You  must cook from the book you have chosen.

This is utter genius.  So, not only do you get your cookbook fix but you also have none of that guilt of buying a book and never actually making anything from it.

I made the Autumn Rosti from Valli’s book, my slightly adapted version of the recipe below.

#100happydays Off to Tasty Reads book club with some delicious smoked salmon rosti

 Third Rule of Book Club

You must have evidence of cooking from the book.

This could be in photographic form or, as I and some of the others chose to do, you could bring evidence of your cooking to the meeting for the group to sample.

Best.  Idea. Ever.

I took along my rosti.  We also had an amazing Chicken Liver and Porcini Pate, a killer Carrot and Lentil Soup, a super tasty Lamb and Apricot Tagine with couscous and we ended the evening with a delicious Carrot Cake.  The following pictures of the soup and the tagine are from Valli’s book.  I did not take pictures of the food on the night because “Hey,  I’ve just met you and this seems crazy but I’m going to take photos of your food  and put them on the internet”  is no song I want to be singing. However, in both instances, as with my rosti, the actual product looked a lot like the picture.

Valli Little's Lamb & Apricot Tagine
Valli Little’s Lamb & Apricot Tagine

Working within the theme allows you to step out of your normal comfort zone and try something new and or different.  And tasting other people’s goodies can also expand your horizons.  I generally do not like cooked carrots and one of the worst soups I have ever eaten was full of bits of grated carrot.  So I did not look twice at the Carrot and Lentil Soup recipe in Valli”s book. Not interested.  Not even remotely.  In fact, I could not turn the page fast enough.

Luckily for me, someone else did give it a second look.

Valli Little's Spiced Carrot and Lentil Soup from Slow
Valli Little’s Spiced Carrot and Lentil Soup from Slow

DISH OF THE NIGHT.  Who knew carrot soup could taste so good.  How good?  I’m making it as we speak. Damn it was good! Make it.  Make it now!  (Recipe below). You will not be disappointed.  And even if you are? Firstly what is wrong with you?  And second, get over it.  By my reckoning this costs about $2.50 to make. At around 40 cents a serve even if you hate it, which I’m pretty sure you won’t, you’ve lost less than the cost of a cup of coffee.

 Fourth Rule of Book Club

You must talk about your book.

This has to be the fourth pleasure of cooking – the buying, the preparing, the eating and finally, the talking.  You got to speak about what you did and didn’t like about the book and learned about the good and bad of the books you didn’t buy as well. It’s really interesting to see what people do and don’t like.  For instance, this was one of the other books we could choose from:

Salt Grill.

Let me tell you, this cover was controversial.  People had opinions.  I had opinions.  I didn’t know I had opinions but it turned out I did.  I quite like it but other people thought the dirty spoon was kind of gross.

The other great thing was that you got to share war stories.  You know how sometimes you make something and despite following the recipe to the minutest degree it just doesn’t work?  And you automatically assume it was something you did wrong?  Well two people from the club made the exact same recipe and had the exact same problem with it.     Coincidence?  I think not.

It was awesome.  I can’t wait for the next one, where the theme is Middle Eastern.  I have chosen Persiana as my book and it looks amazing!!!!

Persiana

Stay tuned!

Have a great week!

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[amd-zlrecipe-recipe:7]

Valli Little's Spiced Carrot and Lentil Soup

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Holiday in Cambodia: Phnom Pehn: The Worst and Best of Human Nature

Before this holiday I knew very little about Cambodia.

I had vaguely heard of Pol Pot  and a film called the Killing Fields. I knew some bad stuff had happened there.  And that was about it.

That was about to change.

Tuol Sleng Genocide Museum
Tuol Sleng Genocide Museum

Whilst in Phnom Pehn,  we spent a morning at the Tuol Sleng Genocide Museum.  This is a former school that became a prison (S21) during the Pol Pot Regime.  It is estimated that 20,000 people were imprisoned here.  Seven survived.

In case you didn’t quite catch that, let me reiterate.

Seven.

Not seven thousand.

Not seven hundred.

Seven.

Out of  20,000.

Here they are:

Survivors of Tuol Sleng
Survivors of Tuol Sleng

And this was only one of the many, many prisons in the country.  All up about a quarter of the population was killed during Pol Pot’s regime. That these were largely the educated people – doctors, teachers, engineers, scientists and bureaucrats only made rebuilding the country even harder afterwards.  How do you even start to rebuild an infrastructure when all of the people who would normally be in charge of that type of thing are dead?

In the museum there are rooms and rooms of photos of the people who were murdered.  Many of the officials from the Khmer Rouge died here. But who really gives a shit if those murdering arseholes turned on each other?  Live by the sword, die by the sword.

Whoo, look at me getting all Biblical on the Khmer Rouge.

And if you have a defunct political party you would like me to trashtalk, you know where to find me.

Tuol Sleng Genocide Museum
Tuol Sleng Genocide Museum

Back to Tuol Sleng.  What was depressing was…well, pretty much all of it.

But what was truly distressing were the photos of the hundreds of children who were executed.

Jeez….Some of them don’t look old enough to be potty trained let alone be plotting the downfall of the government.

Tuol Sleng Genocide Museum
Enemies of the State?

Tuol Sleng is a blood chilling place where the dark marks on the floors and walls are blood stains and the reminders of man’s brutality are everywhere.  I couldn’t bring myself to take a photo of this because it was just too horrible but there was a board of children where their prison ID’s were pinned into the skin of their chests or necks

Murdering arsehole doesn’t even begin to describe the people who did that.

There is a name for them.

Which I will not repeat because I’m a lady.

(That breath of air you just felt?  That was my mother breathing the hugest sigh of relief ever).

But you know exactly the word I mean.

Visiting Tuol Sleng also made me feel kind of stupid.  Why didn’t I know about this?  I studied history dammit! Let alone being alive, albeit a very young child whilst this was happening. It actually made me really angry.  We spent a whole semester in History class learning about the Dutch guilds of the 17th century.  And despite that being a truly fascinating subject (said no one ever) it may have been slightly more important to learn about the stuff that was happening on our doorstep.  Then again, that we did nothing to help the Cambodian people as a quarter of their population was decimated may have had something to do with that.

Rules S21
Rules S21

The people who actually saved the Cambodians were the Vietnamese.  Short version, Pol Pot tried to do his crazy arse genocide thing on a couple of Vietnamese villages.  He too, obviously, was not au fait with recent history.  Because here’s one thing I do know.  If you go into Vietnam and try to push your agenda onto them, the Vietnamese will not only kick your arse but they will also hand your testicles back to you on a platter.  And if you don;t believe me, ask France.  Or America.  Snapping Pol Pot’s nuts was a walk in the park for them. Seriously, it took all of about ten days for the Vietnamese Army to invade Cambodia, take control of Phnom Pehn and send Pol Pot back into the jungle crying for his mummy.

After Tuol Sleng, our Tuk Tuk driver asked if we wanted to head out to the killing fields.  This is apparently a thing.  We politely declined.  There is only so much horror and unremitting cruelty I can cope with on any one day.

So after an experience like that, how do you shake the feeling that humanity is not only doomed but deserves to be?

A visit to the Lotus Blanc Restaurant.

Lotus BlancThe Lotus Blanc is an initiative by a French NGO called Pour un Sourire d’Enfant” (For the Smile of a Child) and is a venture similar to Jamie Oliver’s Fifteen.  Except without the shitty attitudes and sense of entitlement. PSE trains disadvantaged Cambodian kids in hospitality skills in order to give them a career and a life off the streets.

This was truly the best meal we had in PP.  Not just for the food, which we will get to.  But for the sheer joy of the young people who were working there.  From the wait staff to the cooks, you have never seen a team of people so proud of what they are doing and so delighted to be  sharing it with you.  This place was an absolute delight from the moment we walked in to the moment we left.  It was truly a magical evening.

Lyheang lead the team who looked after us and did a fabulous job!!!

Lyseang - Lotus Blanc
Lyseang – Lotus Blanc

Here is our entree which was a prawn (Shrimp) salad.  Just the right blend of chilli and lime to make it truly delicious and you can almost taste the crispy freshness of the vegetables!

Prawn Salad Lotus Blanc
Prawn Salad Lotus Blanc

I had a traditional Amok for my main.  Needless to say delicious!  Amok Lotus Blanc

 

Normally we don’t have dessert.   But Lyheang convinced me that the Crepes Suzette would be a good idea.  He was right.

It was flamed at the table:

Crepes Suzette 1
Crepes Suzette 1

And looked and tasted divine!

Crepes Suzette 2
Crepes Suzette 2

That this place exists gives me hope.

If you ever happen to go to Cambodia, please make this a must on your list, it really is worth it.

And it is a powerful antidote to the evil.

Have a great week!

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