Meat Archives - Page 10 of 14 - Retro Food For Modern Times

21
Nov
2014

Paleo Diary – Part 1

categories: Bacon, Book Club, Eggs, Kale, Paleo

Dear Paleo Diary,

As a group we decided that our December book club option would be “healthy”. We had three options to choose from – a gluten-free, sugar-free, dairy-free dessert book – yeah I know…why bother right? The second was tempting. It was a book espousing the benefits of the alkaline diet. I was utterly sold on the health benefits then I read that the book was endorsed by Victoria Beckham. I refuse to take recipe endorsements from someone who looks like they haven’t eaten in the last 15 years, so, the only choice for me this time round was Paleo

Plus, I have a teeny tiny secret crush on Pete…just try take a deep look into those baby blue eyes and tell me I’m wrong. Bad move. You would have had a much better chance to point out that the mouthwateringly super delicious kebab he’s holding is made from beef heart. Yecchhh…

Come back Posh Spice, all is forgiven.

Then again, he has lovely white teeth too.

So, via a process of reasoning that was basically…I’d rather eat the pages of the book..posh spice…you’re hot…I’m going paleo. And in the words of those modern-day philosophers George Michael and Andrew Ridgeley

If you’re gonna do it, do it right”

I’m doing this all the way. Two weeks of paleo meals should be enough for me to judge the book and the diet. And you know paleo should be easy, it’s meat and veggies right?. Which is pretty much what I already eat. This is going to be great!!!! I can’t wait…

One Week Ago

Dear Paleo Diary,

You don’t mind of I call you Pete do you? It makes feel like I’m actually talking to you. Ok, now I don’t want to sound like some whiny little bitch right from the start but I thought this was supposed to be meat and veggies.

So how come I have just spent a small fortune buy a ton of stuff, some of which I had never ever heard of?

Buckwheat
Linseeds
Slippery Elm Powder
Chia Seeds
Maca Powder
Pau D’arco Capsules
Goji Berries
Cacao Powder

They refused to sell me the magnesium chloride I needed for the cashew turmeric spread. They said they sell it as bath salts and they could not condone me eating it.

WTF Pete? Seriously. What? The? Fuck?

And for the love of hopscotching Jesus:

Macadamia Nuts
Almonds
Cashews
Pine Nuts
Pepitas
Sunflower Seeds

Do you have any idea how much all that is going to cost? And that’s just for the muesli.

If I turn over the next page and you tell me I also need to buy quinoa, I’m going to find you and punch you right in your pearlywhite teeth.

Twice.

Once for the quinoa. Once for calling your daughter Chilli. Can we all just get over the foodie people naming their children after ingredients? They’re children. Not recipe inspirations.

Bastard.

Saturday.

Dear Pete,

My shopping bill for the week is DOUBLE what is normally is. But my seeds and nuts are soaking for my muesli and crackers.

I’m on top of this.

I did buy another book on Paleo because I found your breakfast and work lunch options a little limited. Also, I looked into making some of your cultured or fermented vegetables. They take a minimum of two weeks to ferment so that’s not happening. I have some kimchi in my fridge. That will have to do.

Getting worried. How will I survive without my basic food groups – cheese, chocolate and chickpeas? What about booze? Is that Paleo? Surely those cavemen were fermenting something? And now we come to one of the problems I am having with this Paleo diet thing. Everyone seems to have their own idea of what is and isn’t allowed.

A couple of sites I looked at were kind of ambivalent about alcohol. They were a little bit like…well, you really shouldn’t but if you feel you must then some choices are more Paleo than others. Other sites? Absolutely forbid it.

Same with bacon.

Really, annoyingly same with the buckwheat which is now soaking for my crackers and muesli….

Bastard.

Sunday

Pete, you gobshite,

I already hate this. And it’s only Day One. Woke up dying for a cup of coffee.

Coffee is another one of those yes / no / maybe items on Paleo.

I had bought almond milk for my muesli so I was good for the dairy.

Turns out coffee with almond milk and no sugar sucks. Bye bye coffee, it was fun knowing you.

I put my crackers in the oven, where they needed to cook for 6-8 hours and tootled off to Body Balance class. BTW – they looked disgusting. Overnight they had gone all gelatinous and gloopy. See the photo above.

Back from Body Balance and quite hungry. However, my crackers still have another seven hours to cook and don’t get me started on the muesli.

Breakfast

A slice of ham
Half an avocado
A peach.

The muesli is a hot mess. Pete, you say to dry the soaked nuts and seeds with paper towel or a dish cloth. Problem is, the chia has gone all to jelly and sticks to everything Eventually I decide to put the nuts in the oven with the crackers to dry them out,

Lunch

A slice of ham
Half an avocado
A handful of almonds.

3:00pm

The crackers are done and they are awesome. The muesli ingredients are still wet. Decision time. I can cook some Paleo muffins from the other book so I will have something for breakfast tomorrow.

But then the nuts will need to come out of the oven because they need to cook at 50º. And the muffins need to cook at a normal temperature.

4:00pm

Nuts out, muffins in. If sounds like some vague sexual innuendo so be it. I’m too hungry to care.

5:00pm.

The muffins are good. Well they would have been, if I could have tasted them. I ate the first one so quickly I burnt all my taste buds off.

5:30pm

Have started making the Lamb Harira which will be my lunch for the next few days. Quelle surprise the buckwheat needs to soak overnight and the soup needs to cook for four hours.

NOT. FUCKING. HAPPENING.

The buckwheat is going to soak for considerably less than that. At which time it will be added to the soup. According to some websites I shouldn’t even be eating it anyway. The only reason I’m even bothering with it is that I had to buy it specially so there is no way I’m not using it.

10:00pm

The harira is ready. It’s a bit more like a stew than a soup, I think the buckwheat sucked up some of the liquid. Tastes pretty damn good though. Mind you, a wet paper bag would taste good about now.

11:00pm

The m****er f***king muesli is still not dry.

I’m fed up and I’m going to bed.

Best thing I’ve eaten all day was the muffins. And they came from the other book.

Bastard. I hate you. And your baby blue eyes.

PS. They say one the side effects of the Paleo diet is a certain crankiness. Thank goodness I haven’t experienced anything like that and I am still my sweet and sunny self.

Have a fabulous week. And eat some cheese and hummus for me!!!

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Two Weeks Ago

09
Nov
2014

Joan Crawford Inspired Dinner For Two

categories: Blue Cheese, Books, Persiana, Potato, Starters, Steak

A few weeks ago Jenny at Silver Screen Suppers invited her readers to celebrate the launch of her book of Joan Crawford recipes by taking part in a cookalong. I was so excited to be a part of this and I set Melbourne Cup Day as the day because strangely enough, I was going to be at the races on the actual day.

Jenny very kindly provided us with three of Joan’s recipes. One was for Crepes Suzette. Having recently had Crepes Suzette expertly cooked for me at the Lotus Blanc in Cambodia, I thought I might give this a miss. I wasn’t sure my attempts at flipping and flaming would compare. However, I was well and truly up for the other two, starting with

Joan’s Crawford’s Danti-Chips

Joan Crawford's Danti-Chips — Joan Crawford’s Danti-Chips

I was so excited about these. I was even more excited when the jars of devilled ham were two for one at the local supermarket.

And then, dear readers, I made a newbie, amateur, doofus mistake. Because logic should tell you that when you are confronted with a jar of pink paste called Devilled Ham, you just need to accept that all it contains is ham and…other….stuff. Don’t ever go wondering what that other stuff might be. For the love of all that’s good in the world….

DO NOT EVER READ THE LABEL ON THE BACK OF THE JAR OF DEVILLED HAM.

And yes, I am shouting at you. Because it was over a week ago and I still feel sick thinking about it. And you know, Deviled Ham was one of my pleasures in life. Admittedly not high on the list but it was there. And now it has gone. Forever. Just like Reese’s Peanut Butter Cups.

I’m not going to tell you what was in it. Just don’t read the label. Even though now you really want to. I know you do. do not give into the temptation. Imagine that jar of Peck’s Paste is local Nazi Colonel and you are an oversexed French Cafe owner hiding some English airmen and a priceless painting of The Fallen Madonna with The Big Boobies and resist!

(And if you had absolutely no idea what that last bit was about, your parents obviously didn’t watch enough British sit coms during your formative years….

You can find out more about that particular tangent here:

‘Allo ‘Allo)

So anyway, I chose the vegetarian option. I used a mushroom and spinach tapenade for my chips. He had the devilled ham, Far be it from me to spoil anyone’s enjoyment of life the way mine has been destroyed. Plus, we have two jars of it to get through. Ignorance? Bliss.

These do look really pretty though don’t they? And they tasted really delicious. I added some chopped up pickled chillies to my pickle garnish and they went really well with the other flavours as well as adding a little colour.

We ate these mid’-afternoon whilst watching the races. And believe me, it took no time at all for that plate to become this…

STEAK WITH ROQUEFORT

Later on in the evening it was time for the second of Joan’s recipes and….it’s making my mouth water even as I think about it.

Ooooohhhhh yeah…Steak with Roquefort come on down. (Although technically mine was Steak with Stilton as the local supermarket does not stock Roquefort).

Joan Crawford's Steak with Roquefort — Joan Crawford’s Steak with Roquefort

We had this with some kale and beans I also doubled up with a book club recipe and made the Turmeric and Cumin Potatoes from Persiana. Which were also super!

Meal to remember!!!!!

Steak and any sort of blue cheese is amazing. And Joan’s little twist with the….not telling…you need to buy the book to find out….is awesome!

Oh, and if, like me you happen to have some leftover corn chips from the Danti-Chips and some leftover roquefort mixture from the steak you can combine these with any leftover kale and some very finely chopped red onions to create a delicious spin on Nachos the night after!

Hopefully Joan would approve!!!

Thanks Jenny for the wonderful opportunity to be a part of this!!!! I loved the recipes and can’t wait to see the rest of the book!

I think it’s only fair this week to have the sign off to come from the lady herself. Have a fabulous week – maybe think about how you can add some old Hollywood glamour into your life. And buy Jenny’s book! If the recipes I tried are any reflection it will be awesome!!!

Link here:

Cooking with Joan Crawford

And remember

23
Sep
2014

Fruity Devils…. and a Life Check

categories: 1960's recipes, Bacon, Bananas, Peaches, Pineapple, Starters

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.

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.

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…

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.

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….

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?

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).

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!

13
Jun
2014

B is for Baby Bundt, Bacon & Bay and Blonde Bombshells

categories: Bacon, Cake, Canapes, Chocolate, Cocktail, Habanero, Hors D'oeuvres, Parfait Amour, Prunes, Sparkling, Spice Peddler, St Germain, Strawberries

B is also for Bozo, Blog and Birthday.

As in guess which bozo forgot to celebrate her own blog’s 2nd birthday on May 25th?

So, today we’re having a Belated (don’t worry, I promise I won’t capitalise every word that starts with a B) Birthday, (no really, I won’t) celebrating my second annivesary with food using the second letter of the alphabet. See what I did? Second year, second letter?

You’d think I planned it.

Maybe you should keep thinking that….I”m all for anything that makes me look better!!!

So anyway, it’s my birthday so let’s get this party started. And I’ve said it before, and no doubt I will say it again, (purely because I’ve got a bottle of the stuff that isn’t going to drink itself) a retro party isn’t a retro party without Parfait Amour. And any party is better with a blonde bombshell!

Nope not like this, the blonde bombshell I am referring too is a cocktail made with the aforementioned Parfait Amour. I’m not sure why it’s called a Blonde Bombshell as it comes out a gorgeous dusky pinky purple.

First Course – The Birthday Blonde Bombshell

It’s my party…cocktails count as a course….in my perfect world, we would skip main meals altogether. We would move from cocktails to fingerfood to dessert.

Wow!!! I think I may have found my Parfait Amour drink of choice. This was lovely!!! Sweet and florally and almost kind of musky…it reminded me a little bit of Turkish Delight…maybe it was the roses in the Parfait Amour. Very girly, very pretty. Easy to drink….hmmm….maybe getting rid of that bottle won’t be as hard as I previously thought!

Second Course – Bay Wrapped Bacon and Prunes

This is basically a take on a Devils on Horseback. But wrapped in a bayleaf. And I added a little smear of my Strawberry Habanero Sauce to the bacon before wrapping it around the prunes.

Note for the unwary – grilling bay leaves makes your entire kitchen smell like you’ve been smoking marijuana. For about a week. Which is fine until you have a plumber come to fix your leaking tap and they ask you if you can score them some bud.

I barely even know what that means.

Despite that, you really can’t go wrong with these…salty, sweet, spicy, crispy…The bay leaves added a slight resiny flavour that was quite pleasant but prevented the bacon from getting really crispy which was slightly disappointing.

I served it them with some more of the strawberry habenero sauce. And the saltiness was a great foil to the sweetness of the Blonde Bombshell.

Delicious!

But now to the piece de resistance. The dessert.

So….what’s better than a triple chocolate baby bundt?

A QUADRUPLE chocolate baby bundt.

And what’s better than a quadruple chocolate Baby Bundt?

A Quadruple Chocolate Chilli Baby Bundt!

Third Course – Quadruple Chocolate Chilli Baby Bundt

So, if you’re following me on Instagram you would have already seen me post my first experiment with the Spice Peddler’s Mexican Chilli Chocolate Cake Mix. That was a Chili Chocolate Cupcake with a Chilli Toffee Shard topped with Vanilla Icecream and my Strawberry Habenero Sauce. OMG, I thought this was the best thing ever…so, so good. The cake was fudgy and spicy and delicious, the vanilla icecream and chilli sauce worked together perfectly and the chilli toffee was a cute and quirky touch. Basically, this was me on a plate!!!!

Chocolate Chilli Cupcake with A Chilli Toffee Shard

Gahhh….so how do you top that?

Well, I found a recipe for a cake called a Tyroler in a Delicious Magazine and I had a little play with it. And came up with the Quadruple Chocolate Chilli Baby Bundt. I used the Spice Peddler Mexican Chilli Chocolate Cake Mix as my base and it was super delicious!

This was really good. Then again, how could it not be?

It had quadruple chocolate.

And a touch of chilli.

And walnuts.

And rum soaked sultanas.

And did I mention quadruple chocolate?

So, it may have been belated but worth the wait because these were all awesome!!!!

I’ll try to be on time next year and if not, I can always repost this and rename it Birthday 3 – Cocktails, Canapés and Cake.

Hope you all have a fabulous week!!!!

(Recipes below)

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Blonde Bombshell

Print Recipe

A delicious cocktail, perfect for a celebration.

Author: Taryn Nicole Fryer
Prep Time: 10
Cook Time: 5
Total Time: 15 minutes

Ingredients

Scale

1/2 ounce Parfait Amour
1/2 ounce St Germain Elderflower Liqueur
Sparkling Wine, preferably pink, definitely chilled

Cook Mode Prevent your screen from going dark

Instructions

Pour the Parfait Amour into a chilled champagne flute.
Add the Elderflower Liqueur.
Top with the sparkling wine.

Nutrition

Serving Size: 1

24
Apr
2014

Retro Easter Part 3: The Eggs-travaganza

categories: Avocado, Bacon, Breakfast, Brunch, Chocolate, Easter, Eggs, Peanut Butter, Potato, Vintage Cookbooks, Vintage Recipes

I solemnly promise that will be my only egg pun for this whole post.

But really, what is Easter about if it’s not about eggs?

What?

Well, yeah, ok sure it’s about Jesus….but eggs are important too.

This year I made my own chocolate eggs.

And ok, so Adriano Zumbo is not shaking in his shoes just yet but I get some points for trying right? Can’t this be like Little League and I get a medal just for turning up?

For those of you who don’t know Adriano Zumbo, he is a mad-scientist genius baker (kind of like an Australian Heston Blumenthal but with more macaroons and fewer snails). He makes things like this gorgeous V8 cake.

Think it looks simple?

Think again.

Because when you cut this baby open you get this:

Yeah…uh huh and OMG wow!!!

Maybe I’ll try to make that ~~next Easter~~ never.

For anyone brave enough to try, you can get the recipe by clicking the link below:

Zumbo’s V8 Cake

And send me photos. And a piece.

However, ’nuff about Zumbo, back to my eggs. They weren’t just any plain old chocolate eggs. Uh uh. No way.

They also had a peanut butter fudge filling:

And in true retro style the peanut butter fudge mix has a secret ingredient.

Mashed potato.

Yes, I did just say mashed potato.

And it works surprisingly well. You can’t taste it but it gives the peanut butter a firmer texture. Actually the texture is very similar to that of my one of my all time favourite decadent little treats – a Reese’s Peanut Butter Cup. And when I say “a” Reese’s Peanut Butter Cup, I of course mean a ~~four~~ twin pack.

I even had to check that there wasn’t mashed potato in a Reese’s PBC. There isn’t but there are two things that don’t actually have names, just initials. And you have to love a list that contains non-fat milk and milk fat right next to each other. So, that would be milk right?

You can check the full list out here.

I’m not going to come over all Michael Pollan about this (guess who finally finished reading The Omnivore’s Dilemma?) but you know what? I’m really not sure about eating the stuff that is just initials. However, whilst we’re on the subject of Mr Pollan, here is what he has to say about TBHQ, one of the ingredients in my possibly formerly beloved peanut butter cups:

But perhaps the most alarming ingredient in a Chicken McNugget is tertiary butylhydroquinone, or TBHQ, an antioxidant derived from petroleum that is either sprayed directly on the nugget or the inside of the box it comes in to “help preserve freshness.” According to A Consumer’s Dictionary of Food Additives, TBHQ is a form of butane (i.e. lighter fluid) the FDA allows processors to use sparingly in our food: It can comprise no more than 0.02 percent of the oil in a nugget. Which is probably just as well, considering that ingesting a single gram of TBHQ can cause “nausea, vomiting, ringing in the ears, delirium, a sense of suffocation, and collapse.” Ingesting five grams of TBHQ can kill.

Hmm…compared to lighter fluid, the mashed potato suddenly seems a bit more attractive does it not? And yes ok, you would probably have to eat your own weight in them to get that gram of TBHQ but it was enough to make me walk away from the rack of peanut butter cups today. Damn you Pollan.

Print

Peanut Butter Fudge Easter Eggs

Print Recipe

Easter Eggs with a “secret” ingredient

Prep Time: 5
Cook Time: 120
Total Time: 2 hours 5 minutes

Ingredients

Scale

1 small potato, peeled and cubed
1 cup peanut butter – I used super crunchy.
1/2 cup condensed milk
1 cup icing (confectioner’s) sugar
180 gram block of dark chocolate

Cook Mode Prevent your screen from going dark

Instructions

Melt 2/3 of the chocolate in a bowl over hot water and coat the moulds with the melted chocolate. You may need to do this more than once to get the desired thickness of chocolate shell.
Place the chopped potato into a saucepan and cover with water. Boil until tender.
Drain and mash.
Add your condensed milk, just as you would add regular milk to normal mashed potatoes.
Allow this mixture to cool.
Mix in your peanut butter and confectioner’s sugar. It should form a fairly thick paste.
Add more condensed milk or confectioner’s sugar if required.
Spoon this mixture into the chocolate lined moulds.
Melt the remaining 1/3 of the chocolate. Use this to seal the mixture into the moulds.
Chill until the chocolate hardens then press your eggs out of the moulds.

Notes

You will also need Easter Egg Moulds. I bought mine from a craft shop for around $4.

Ox Eye Eggs

In my last post I assumed that everyone would know what Egg in a Hole was. I then further confused the issue by using the name we call these things in my family which is an Ox-Eye egg.

I actually managed to trace back the source of why we call it that. It comes from this book which I inherited from my…hmmm…I’m not sure of our exact relationship…maybe my second cousin? A great cousin? My nana’s sister’s daughter.

This was possibly my first cook book and the ox-eye eggs have become a family favourite. I will return to this book in due course because the illustrations are awesome but here is the recipe for the original ox-eye eggs:

I prefer to do mine in a frying pan than in the oven as I think it gives you a little more control over your preferred degree of yolk runniness but the choice is yours!

And look at this for an amazing breakfast – seriously, if I’d thrown some cheese on this plate all my five favourite food groups would have been covered – eggs, bacon, avocado, and bread!

Loading up that toasted circle with a piece of bacon, some guac and some semi-runny yolk? Probably about as close to heaven as I’m going to get!!!

And that’s Easter 2014 done!

Next time, a double whammy, a retro treat from Salads from All Seasons and a Daring Kitchen Challenge. I’m 3 months behind on my Daring Kitchen stuff and I’m really nervous about all of them – for very different reasons – again which we will get to in due course.

February’s challenge was Salad Dressing – and if you’re thinking that should be fairly impossible to fuck up, well, you haven’t seen the recipe I’m planning on using.

Hint – it too has a secret ingredient, which incidentally has been mentioned in this post. And it’s not mashed potato. If only.

I’m loving my extended Easter break. Hope your week is fabulous whatever you are doing!

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Category: Meat

One Week Ago

Saturday.

Sunday

Breakfast

Lunch

3:00pm

4:00pm

5:00pm.

5:30pm

10:00pm

11:00pm

Two Weeks Ago

Joan’s Crawford’s Danti-Chips

STEAK WITH ROQUEFORT

First Course – The Birthday Blonde Bombshell

Second Course – Bay Wrapped Bacon and Prunes

Third Course – Quadruple Chocolate Chilli Baby Bundt

Blonde Bombshell

Ingredients

Instructions

Nutrition

Peanut Butter Fudge Easter Eggs

Ingredients

Instructions

Notes

Ox Eye Eggs