Wednesday, December 7, 2011
Monday, November 14, 2011
Sunday, November 13, 2011
Wednesday, October 12, 2011
playground sth melb
http://www.portphillip.vic.gov.au/adventure_playgrounds.htm#Skinners_Adventure_Playground
need to call to check if open.
need to call to check if open.
Friday, September 16, 2011
SLOW COOKED RIBS
http://www.eat-tori.com/2011/06/slow-cooked-ribs-at-home.html
Equipment
1 large casserole dish or slow cooker. 1 bbq. 1 brush for basting.
Shopping/ foraging
1.8 kg of pork ribs (you can either buy them in a rack or separately- I find the separate ones easier to handle in the casserole dish and to grill. It also means you don't need to cut them before your eat them).
200 ml orange juice
300 ml of smoked BBQ sauce
100 ml tomato sauce
1 tablespoon of hot mustard
1 tablespoon of grated raw ginger
1 tablespoon of garlic, grated or sliced
1 tablespoon of Cayenne pepper (more or less depending on how spicy you like them)
2 tablespoons of marmalade, melted with 1 tablespoon of boiling water.
Here’s how we roll
1. The night before serving mix together the marinade in a big Tupperware. Mx in everything in except for 100ml of the smoked bbq sauce. Then tumble all of the ribs in it, snap the lid on and leave it in the fridge overnight to marinate.
2. Preheat the oven to 120 C or 250 F and put all of the ribs and the marinade in a big casserole pot to cook for 7 hours with the lid on. If I had a slow cooker, I’d put them in that and let them slowly cook all day.
3. Every two hours or so move the ribs around in the liquid to make sure they’re all covered. If you're scared by the amount of fat that's leaching out, you can ladle off some of the cooking liquid and put it in a jar in the fridge for two hours to chill. Then scoop off the fat that's solidified on the top and return the liquid to the pot. There's plenty of liquid to cook in, so they should be fine.
4. An hour before serving pluck the ribs out of the cooking liquid and transfer them to a platter and cover it with foil so they don’t dry out.
5. Let the bbq heat up. Before grilling baste the ribs with the extra bbq sauce, thinned with and a few tablespoons of the cooking liquid.
6. Cook the ribs on the bbq until the outside have crisped and charred a little.
7. I serve with rhubarb pickle (recipe coming soon) and a big green salad. And wet cloths to wipe sticky hands on.
Equipment
1 large casserole dish or slow cooker. 1 bbq. 1 brush for basting.
Shopping/ foraging
1.8 kg of pork ribs (you can either buy them in a rack or separately- I find the separate ones easier to handle in the casserole dish and to grill. It also means you don't need to cut them before your eat them).
200 ml orange juice
300 ml of smoked BBQ sauce
100 ml tomato sauce
1 tablespoon of hot mustard
1 tablespoon of grated raw ginger
1 tablespoon of garlic, grated or sliced
1 tablespoon of Cayenne pepper (more or less depending on how spicy you like them)
2 tablespoons of marmalade, melted with 1 tablespoon of boiling water.
Here’s how we roll
1. The night before serving mix together the marinade in a big Tupperware. Mx in everything in except for 100ml of the smoked bbq sauce. Then tumble all of the ribs in it, snap the lid on and leave it in the fridge overnight to marinate.
2. Preheat the oven to 120 C or 250 F and put all of the ribs and the marinade in a big casserole pot to cook for 7 hours with the lid on. If I had a slow cooker, I’d put them in that and let them slowly cook all day.
3. Every two hours or so move the ribs around in the liquid to make sure they’re all covered. If you're scared by the amount of fat that's leaching out, you can ladle off some of the cooking liquid and put it in a jar in the fridge for two hours to chill. Then scoop off the fat that's solidified on the top and return the liquid to the pot. There's plenty of liquid to cook in, so they should be fine.
4. An hour before serving pluck the ribs out of the cooking liquid and transfer them to a platter and cover it with foil so they don’t dry out.
5. Let the bbq heat up. Before grilling baste the ribs with the extra bbq sauce, thinned with and a few tablespoons of the cooking liquid.
6. Cook the ribs on the bbq until the outside have crisped and charred a little.
7. I serve with rhubarb pickle (recipe coming soon) and a big green salad. And wet cloths to wipe sticky hands on.
Monday, September 12, 2011
teaching
anzuk monday 19th 10am registration
st stephens - take resume
dee bella vista - left msg for dee
reservoir views - sent email?
reservoir est
st stephens - take resume
dee bella vista - left msg for dee
reservoir views - sent email?
reservoir est
Sunday, September 11, 2011
relief work
12/sep 11
anz uk
emma
apply online on website crt in northern suburbs - DONE 1300-136-260
call to follow up - laura will get back to me DONE - interview monday 18 sept 10an
top notch teaching (03) 9557 8102 - only experienced teachers
primary education managment 1300 889 235. ring back next weds 21 sept to go to registration seminar probably last friday of school hols (sound good, 120 schools on their books)
6 th oct 11-3.
Dee - belle vue, left msg with DANI 12 SEPT 03) 9306 7900
messaged katherine beswick DONE
st stephens primary bring in resume deputy principal robin kelly.
Reservoir East Primary School
Boldrewood Parade
Reservoir East VIC 3073
(03) 9460 1569
ENGAGED CALL BACK
Reservoir views
reseroir.view.ps@edumail
Sue
Reservoir Views Primar
110 St Vigeons Road
Reservoir VIC 3073
(03) 9460 6995
SENT EMAIL
Kingsbury Primary
Maryborough Avenue
Kingsbury VIC 3083
(03)9462 2711
CHildcare - called early childcare victora.
can work as emergency relief or asstant
try- ramstad, select a star, macurthr or hayes
Randstad 03 8616 6750 - calling me back. can work as emergency relief.
anz uk
emma
apply online on website crt in northern suburbs - DONE 1300-136-260
call to follow up - laura will get back to me DONE - interview monday 18 sept 10an
top notch teaching (03) 9557 8102 - only experienced teachers
primary education managment 1300 889 235. ring back next weds 21 sept to go to registration seminar probably last friday of school hols (sound good, 120 schools on their books)
6 th oct 11-3.
Dee - belle vue, left msg with DANI 12 SEPT 03) 9306 7900
messaged katherine beswick DONE
st stephens primary bring in resume deputy principal robin kelly.
Reservoir East Primary School
Boldrewood Parade
Reservoir East VIC 3073
(03) 9460 1569
ENGAGED CALL BACK
Reservoir views
reseroir.view.ps@edumail
Sue
Reservoir Views Primar
110 St Vigeons Road
Reservoir VIC 3073
(03) 9460 6995
SENT EMAIL
Kingsbury Primary
Maryborough Avenue
Kingsbury VIC 3083
(03)9462 2711
CHildcare - called early childcare victora.
can work as emergency relief or asstant
try- ramstad, select a star, macurthr or hayes
Randstad 03 8616 6750 - calling me back. can work as emergency relief.
Saturday, August 20, 2011
Simple fish curry David Herbert
Simple fish curry
Olive oil for frying
1 onion, finely sliced
2cm piece fresh ginger, finely chopped
2 cloves garlic, crushed
2 tablespoons Madras curry paste
Pinch crushed dried chilli
2 x 400g tins chopped tomatoes
450g white fish fillets, cut into large chunks
Handful uncooked prawns, shelled and de-veined
Small handful coriander leaves
Naan bread and basmati rice, to serve
Lime wedges, to serve
Fry onion, ginger and garlic in a large pan with a little oil until softened then add curry paste and chilli and cook for 2 minutes. (If curry paste is unavailable, substitute with 1 table¬spoon Madras dry curry powder.) Stir in tomatoes then simmer for 10 minutes until reduced slightly. Add fish and prawns and gently simmer for 3-4 minutes until seafood is cooked through. Scatter with coriander and serve with naan bread, steamed basmati rice and lime wedges. Serves 4
Olive oil for frying
1 onion, finely sliced
2cm piece fresh ginger, finely chopped
2 cloves garlic, crushed
2 tablespoons Madras curry paste
Pinch crushed dried chilli
2 x 400g tins chopped tomatoes
450g white fish fillets, cut into large chunks
Handful uncooked prawns, shelled and de-veined
Small handful coriander leaves
Naan bread and basmati rice, to serve
Lime wedges, to serve
Fry onion, ginger and garlic in a large pan with a little oil until softened then add curry paste and chilli and cook for 2 minutes. (If curry paste is unavailable, substitute with 1 table¬spoon Madras dry curry powder.) Stir in tomatoes then simmer for 10 minutes until reduced slightly. Add fish and prawns and gently simmer for 3-4 minutes until seafood is cooked through. Scatter with coriander and serve with naan bread, steamed basmati rice and lime wedges. Serves 4
Chinese-style red pork david herbert
Chinese-style red pork
1.5kg pork belly, with skin
200ml light soy sauce
4 tablespoons Chinese rice wine or dry sherry
2 whole star anise
2 cloves garlic
6 spring onions, roughly chopped
4 slices ginger, 4mm thick
1 tablespoon demerera or light brown sugar
Pinch dried chilli flakes
600-700ml salt-reduced chicken stock or water
Extra sliced spring onion, to serve, if desired
Steamed rice or noodles
Steamed Chinese vegetables
Blanch pork belly in a large saucepan of boiling salted water for about 5 minutes. Rinse and dry, and when cool enough to handle, cut into 5cm lengths. Put pieces in a large saucepan or casserole and add soy sauce, rice wine, star anise, garlic, spring onion, ginger, sugar, chilli flakes and enough stock or water to cover meat. Bring to boil over low heat, then cover and simmer very gently for about 2 hours, turning meat occasionally. Remove meat with a slotted spoon and set aside. Skim any fat off sauce, then simmer liquid until it has reduced a little. Taste to check seasoning, then return pork pieces to sauce and heat through. Serve with extra spring onions, rice or noodles and steamed Chinese vegetables. Serves 6
1.5kg pork belly, with skin
200ml light soy sauce
4 tablespoons Chinese rice wine or dry sherry
2 whole star anise
2 cloves garlic
6 spring onions, roughly chopped
4 slices ginger, 4mm thick
1 tablespoon demerera or light brown sugar
Pinch dried chilli flakes
600-700ml salt-reduced chicken stock or water
Extra sliced spring onion, to serve, if desired
Steamed rice or noodles
Steamed Chinese vegetables
Blanch pork belly in a large saucepan of boiling salted water for about 5 minutes. Rinse and dry, and when cool enough to handle, cut into 5cm lengths. Put pieces in a large saucepan or casserole and add soy sauce, rice wine, star anise, garlic, spring onion, ginger, sugar, chilli flakes and enough stock or water to cover meat. Bring to boil over low heat, then cover and simmer very gently for about 2 hours, turning meat occasionally. Remove meat with a slotted spoon and set aside. Skim any fat off sauce, then simmer liquid until it has reduced a little. Taste to check seasoning, then return pork pieces to sauce and heat through. Serve with extra spring onions, rice or noodles and steamed Chinese vegetables. Serves 6
Sunday, July 17, 2011
records we want
the who
the doors
dolly parton and kenny rogers islands in the stream
pink floyd
saturday night fever
beatles
elvis
the doors
dolly parton and kenny rogers islands in the stream
pink floyd
saturday night fever
beatles
elvis
Saturday, July 9, 2011
Sunday, July 3, 2011
DOLLY
buy new dolly andpack of bandaids, have child 'fix' the boo boos on the dolly (inc unwrapping bandaids ect)
sticker to stick on windows
sticker to stick on windows
Friday, July 1, 2011
01 july 2010
Little Lizzie has been pretty crook the last few days. Bad ear infection involving pus oozing out of her right her. Awful for the little thing, and not so good for her parents either! She's improving quickly though.
She loves her baths :) I had to take a picture, she was playing with the water from the tap and just laughing and looking up to me with joy. These are the moments I hope I never forget.
We had a great day today, uncle rod brought over coffee, shopping then a 1st birthday party at mothers group. Lots of sunshine and thinking about putting Lizzie into chlo's childcare 1 day a week so I can do some relief teaching. She's only 9 mths, which seems young so haven't totally decided yet. Such a happy baby (apart from when her ear is exploding) that I think she'll be fine.
Chlo is just a lovely age now too. Getting easier to understand and so much fun. Total terror at times too, but less and less for now.
Doug just finished derusting and painting the front verandah. What a mission, but it looks great. Accidently painted the neigbour (Mick)'s car with spray paint. oops!
She loves her baths :) I had to take a picture, she was playing with the water from the tap and just laughing and looking up to me with joy. These are the moments I hope I never forget.
We had a great day today, uncle rod brought over coffee, shopping then a 1st birthday party at mothers group. Lots of sunshine and thinking about putting Lizzie into chlo's childcare 1 day a week so I can do some relief teaching. She's only 9 mths, which seems young so haven't totally decided yet. Such a happy baby (apart from when her ear is exploding) that I think she'll be fine.
Chlo is just a lovely age now too. Getting easier to understand and so much fun. Total terror at times too, but less and less for now.
Doug just finished derusting and painting the front verandah. What a mission, but it looks great. Accidently painted the neigbour (Mick)'s car with spray paint. oops!
Tuesday, June 21, 2011
haha
toddlers.. CJ just put her puzzle pieces inside plastic containers and into the freezer. what goes through their minds?!
Daily LIfe 220611
Today we went to Noffland with K&E. Couple of minor meltdowns from CJ, but mostly fun trip.. included coffee :) Now L is asleep after fighting it for a couple of minutes. Easiest baby ever, that one. Easy laugh, easy smile. Loves her sister and misses her when she's at kindy. CJ and I took the chance to prepare dinner -I'm on a mission to try new recipes, having stuck to a rotation of about 10 dinners, almost all meat and veg or salad for the last 8 or so months since L was born.
Here is a gratuitous photo of L 'standing up'. Not interested at all in pulling herself up, but will stand up if someone props her up on a toy :)
Here is a gratuitous photo of L 'standing up'. Not interested at all in pulling herself up, but will stand up if someone props her up on a toy :)
mac cheese
1/2 pound elbow mac
3 T butter
3 T flour
1 T powdered mustard
3 cups milk
1/2 cup diced onion
1 bay leaf
1 large egg
1/2 t paprika
12 oz cheddar cheese
s&p
350dgre C oven.
cook pasta al dente
melt butter, whisk in flour and mustard 5 mins. stir milk, onion, bay leaf and paprika. simmer 10 min and remove bay leaf.
temper in egg. stir in 3/4 cheese, season. stir in pasta, pour in dish, top with remaining cheese make 30 min.
3 T butter
3 T flour
1 T powdered mustard
3 cups milk
1/2 cup diced onion
1 bay leaf
1 large egg
1/2 t paprika
12 oz cheddar cheese
s&p
350dgre C oven.
cook pasta al dente
melt butter, whisk in flour and mustard 5 mins. stir milk, onion, bay leaf and paprika. simmer 10 min and remove bay leaf.
temper in egg. stir in 3/4 cheese, season. stir in pasta, pour in dish, top with remaining cheese make 30 min.
lentil salad
toss cooked lentils (tinned fine) with olive oil, finely chopped onion, garlic and lots of parsley and corriander. season with S&P. and serve as a salad
baked fish with garlic and corriander SA
1 x 1.5 to 2kg firm flesh sea fish eg snapper blue eye
375g walnuts roughly chopped
1 bunch coriander finely chopped
7-10 garlic cloves crushed
1/2 cup olive oil
juice of 1-2 lemons
salt
1 t ground cimamon
1/2 t cayenne pepper
oven 180 degrees C
wash fish inside and out and dry
put into lightly oiled baking dish
combine remaining ingreds to make a sauce, adding a little water if needed
spoon some sauce into fish, and pour rest on top.
bake fish 40 min or until fish was done
serve hot or cold
375g walnuts roughly chopped
1 bunch coriander finely chopped
7-10 garlic cloves crushed
1/2 cup olive oil
juice of 1-2 lemons
salt
1 t ground cimamon
1/2 t cayenne pepper
oven 180 degrees C
wash fish inside and out and dry
put into lightly oiled baking dish
combine remaining ingreds to make a sauce, adding a little water if needed
spoon some sauce into fish, and pour rest on top.
bake fish 40 min or until fish was done
serve hot or cold
veal scallopinie (Stephanie alexander)
use a pan that just holds the meat
2 x veal scallopine
salt
pepper
plain flour
butter
olive oil
4 thin slices lemon
handful sage leaves
preheat oven to 100degrees C, and put in plates to warm
season meat with s&p then dip in flour and dust off excess. head a nut of butter and a small slush oil in a frying pan. drop in lemon and brown on both sides. remove lemon to hot plate and slip veal into pan.
seal for 1-2 mins, then turn over and seal other side quickly.
remove veal to oven. drop sage leaves and 20g butter into pan and swirl around. lift pan from head as butter foams and leaves become crisp. spoon sage and butter over meat and serve immediately with browned lemon slices on top.
2 x veal scallopine
salt
pepper
plain flour
butter
olive oil
4 thin slices lemon
handful sage leaves
preheat oven to 100degrees C, and put in plates to warm
season meat with s&p then dip in flour and dust off excess. head a nut of butter and a small slush oil in a frying pan. drop in lemon and brown on both sides. remove lemon to hot plate and slip veal into pan.
seal for 1-2 mins, then turn over and seal other side quickly.
remove veal to oven. drop sage leaves and 20g butter into pan and swirl around. lift pan from head as butter foams and leaves become crisp. spoon sage and butter over meat and serve immediately with browned lemon slices on top.
lemongrass chicken sbs
ngredients
500 g chicken thigh fillets, cut into bite size pieces
3 tbsp fish sauce
1.5 tbsp sugar
2 lemon grass stalks, white part only, finely diced
4 garlic cloves, finely diced
2 long red chilli, finely diced
3 tbsp vegetable oil
1/2 onion, cut into wedges
1 cup young coconut juice
3 coriander sprigs for garnish
View conversion table
Preparation
In a mixing bowl combine fish sauce, sugar and mix until sugar has dissolved. Add half of the lemon grass, half of the garlic, half of the chilli and all of the chicken. Coat the chicken then marinate it covered and refrigerated for 1 hour or over night for a better result.
Bring a large saucepan or wok to medium heat, add oil and remaining lemon grass, garlic, chilli, and fry until fragrant and slightly brown.
Turn heat to high then add the chicken sealing all sides until browned, around 2 minutes on each side.
Now add coconut juice, onions and cover with a lid, then cook on medium heat for a 5 minutes or until sauce has reduced by half.
Transfer to a bowl, garnish with coriander and eat with jasmine rice.
500 g chicken thigh fillets, cut into bite size pieces
3 tbsp fish sauce
1.5 tbsp sugar
2 lemon grass stalks, white part only, finely diced
4 garlic cloves, finely diced
2 long red chilli, finely diced
3 tbsp vegetable oil
1/2 onion, cut into wedges
1 cup young coconut juice
3 coriander sprigs for garnish
View conversion table
Preparation
In a mixing bowl combine fish sauce, sugar and mix until sugar has dissolved. Add half of the lemon grass, half of the garlic, half of the chilli and all of the chicken. Coat the chicken then marinate it covered and refrigerated for 1 hour or over night for a better result.
Bring a large saucepan or wok to medium heat, add oil and remaining lemon grass, garlic, chilli, and fry until fragrant and slightly brown.
Turn heat to high then add the chicken sealing all sides until browned, around 2 minutes on each side.
Now add coconut juice, onions and cover with a lid, then cook on medium heat for a 5 minutes or until sauce has reduced by half.
Transfer to a bowl, garnish with coriander and eat with jasmine rice.
prawn and satay pizza
1/2 cup satay sauce
1 bron onion
500g raw prawns (frozen garlic prawns from woolies are good)
1/2 cup cashews
1 cup pizza cheese
pizza base (yiros base are good)
red chilli
cook 10 mins with cashews on top and satay on bottom
1 bron onion
500g raw prawns (frozen garlic prawns from woolies are good)
1/2 cup cashews
1 cup pizza cheese
pizza base (yiros base are good)
red chilli
cook 10 mins with cashews on top and satay on bottom
apricot chicken
2 t oil
4 chicken thigh fillets
1pkt french onion soup
1 can apricot nectar (415 ml)
1 can apricot 1/2 (425g)
bake all ingreds in dish for 1 1/4 hours
4 chicken thigh fillets
1pkt french onion soup
1 can apricot nectar (415 ml)
1 can apricot 1/2 (425g)
bake all ingreds in dish for 1 1/4 hours
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