This is a recipe that we were originally introduced to as a frozen food by my middle brother Al’s Morrocan friends when we lived in Paris in the late 90s. It was basically ‘viande et pommes (du terre)’, and sold in the frozen food section of Leaderprice in 1 kg bags. Despite the unassuming name, the tiny diced potatoes, which had similarly tiny chunks of meat, were deliciously spiced – we could identify pepper, but the rest was a mystery, only hinted at by the fact that the potatoes were yellow-orange in hue when cooked. You just had to pop them in the microwave or stir-fry to enjoy. It was very much a budget cheapie frozen food, as there was much more potato than there was meat!
Believe me, we could each eat one of those bags. It’s a miracle that we didn’t end up massively unhealthily obese then, but we also walked a lot back in those days. Also, teenagers, I suppose.
So I recently started having a rather peculiar potato craving (and no, I’m not pregnant!) that I acquired from surfing Pinterest recipes while taking care of the baby (usually while holding up her syringe of milk; she’s currently on a nasal-gastric tube only feed.)
Anyway, I ran across a recipe for latkes that struck me as super easy, even though I don’t have a cheesecloth to squeeze the shredded potatoes with. I figured I could use the food processor to make my life easier too, so I’ve been wanting to try make this since I saw the recipe for the things about a month ago.
So the other day, I found myself with time to try it; Jaenelle was having a very comfortable sleep in her cot in my work area, and I didn’t think this would take much time to prep and would make a nice side dish with the honey mustard chicken bake I was doing. I had plenty I thought… and ended up with a couple of unexpected but welcome dinner guests, who gave me a big thumbs up and rave reviews about the meal.
I made these with a bit more flour than I should’ve, but they turned out wonderfully – more like a latke-fritter than a proper latke, and still yummy and filling. Next time I’ll use less flour and egg. The onions, which were pre-diced and frozen, ended up meltingly soft and sweet with the potato shreds. Yuuuuum~
I wonder if one could make these as just onion pancakes. =9
Shredded potato and onions result in a more flavorful version of the more well-known hash browns! Eat alone or as a side, it's a flavorful snack!
Using food processor, shred potatoes. Pour shredded potatoes and onions into a collander lined with a cheesecloth.
Gather up cheesecloth around the potatoes and onions and squeeze out as much liquid as you can. Put into a mixing bowl.
Add the seasoned salt to the eggs and beat, then pour over the potatoes and onions. Stir in.
Gently fold in the flour until well mixed.
Pour some oil into a large frying pan. Heat oil on medium heat, and drop in carefully a spoon of potato mixture, flattening slightly. Fry until golden brown, then flip over with a spatula. Remove from pan onto a baking tray lined with paper towels when the other side is golden brown too.
Serve with sour cream and chives, or use as a side dish / hash brown replacement.
The cake I sent with Rhys for his birthday. Delicious and was devoured to rave reviews, despite its’ flaws.
So, I made a Filipino-style mocha cake for Rhys’ birthday, that he took to work. It was delicious; but because I kept getting interrupted (by external reasons, lots of phone calls, etc) it ended up a bit denser than normal. Apparently everyone got excited seeing the cake and thought it looked at tasted ‘absolutely amazing.’
However, both Rhys and I knew I could do better. So I made a devil’s food cake, (2 layers, 8 inches each) and decided that it should have a marshmallow meringue frosting, and dark chocolate drip ganache topping it, that he will take with him to work.
Better effort, with Rhys decorating it this time.
Rhys got keen on frosting the cake to be brought along, so he did the frosting on this one that I’ve taken a photo of up top. The chocolate ganache is pooled at the bottom ‘because yum.’ I love that man. ^_^
I had Vincent make a cake for practice a few days ago, to teach him the correct order in which one adds melted butter into a cake, versus accidentally cooking the egg added into a cake and it tastes awesome, but was very crumby (it’s also devil’s food cake). The leftover marshmallow meringue frosting is slathered on top like a fluffy sugar cloud. Kiddo’s learning a lot this school holidays; baking cakes, cooking dinner, assembling a whole workstation class computer from scratch with very minimal help (only putting on the liquid cooler and the thermal paste) – and it worked perfectly!
Son’s practice cake, now with frosting =9
But, as you can see, it makes a lot of frosting (that’s a 10 inch single layer cake) so it probably has enough for a 2 layer 9 inch cake.
I like using a little bit of cream of tartar to get the egg whites started on frothing before I put them in the double boiler, but other recipes don’t include it, so you may omit if you like.
Marshmallow Meringue Frosting
Use as a frosting, or as a layer on top of a cake and then cover with ganache, use on top of a mousse or top and sear with a kitchen blowtorch, or pipe, or blop on for a casual, fluffy but engaging frosting style! Makes enough to frost 2 layers of a 9 inch cake, with enough to spare.
Start by boiling water in a large saucepan, enough to heat the bottom of your bowl. Bring to a boil, then lower to simmer.
Mix together the egg whites, cream of tartar and vanilla, until lightly frothy, in a bowl, using a handheld electric mixer with the whisk attachments. For ease and sanity, I tend to use the same mixing bowl that my stand mixer uses. When slightly frothy, place bowl in the water.
Moving the speed of your mixer to high, mixing all the while, add the sugar, either shaking it in gradually from your bowl or 1/8 cup at a time. Make sure it is dissolved.
Mix for 7 minutes, on highest speed, moving your mixer's whisks around to make the marshmallow white and silky.
Immediately move the bowl to your stand mixer, tapping out the leftover meringue from your whisks into the bowl. Beat on the highest speed your stand mixer can do for 10-12 minutes.
Use as desired; on your cake, sear with a kitchen blowtorch on top of your pie or mousse, etc.
There’s a restaurant who has a small ‘fast food’ version of their pub food at our local mall. I love the place. They make delicious steak, and it’s got a mushroom sauce that they have with the thick sliced chips… oh, heaven. I love the stuff.
They’re local to the state I’m in though, so I figured I’d try to reverse…uhm… engineer? their sauce. I probably should have chopped up the mushrooms into much smaller pieces, to better get a mushroom flavor throughout. I am not too far off, mostly because I’m erring on the side of caution on the saltiness (I’m kind of aware at the moment that my sense of taste is a bit off thanks to a recent cold) but that’s not too bad, all considered.
The amount of butter is essential though, as is the cream, because you want a creamy, smooth sauce.
Portabello Mushroom Cream Sauce
A lovely sauce with chopped up portabello mushrooms, that's really good to have with steak and for dipping with thick-cut chips (French fries). You can refrigerate the rest!
(Yes I know, not quite the same thing, it’s a pun, for the humor impaired.)
See that pot above? I have a smaller version. You can boil water in it, cook rice with it, or soups or stews. I didn’t feel right about migrating to Australia without one (or without a tabo. I use it to rinse out the tub or when cleaning the shower, it’s really good for pouring water where the spigot doesn’t reach.) You can buy them from any market in the Philippines, and even some department store groceries.
This are originally my comments from Larry Correia’s post fisking the flaming idiot who said it was too much for us to expect poor people to cook. If the fool’s hypothetical poor people throw out their whole damn kitchen and all their eating utensils every. single. time. they cook, they are not poor, by any stretch of imagination. Seriously, give the whole fisk a read. It’s totally worth it.
One of the things I like to take the time and effort of making is making my own hamburger. Not on the level of slaughtering my own cow and pig or from chunks of meat and fat to my own specifications, but at the least from mince. I’m not fond of ‘just meat’ burgers; I like my burger seasoned. I also don’t just have beef burger; my burgers are a mix of beef and pork ground meat – 2 kg beef to 1 kg pork. (So this will always be a minimum of 3kg meat.) This was a recipe that my parents used to make, and we lost at one point, until I decided to try recreate it. I remember my mother soaking slices of bread in milk while preparing the other seasonings, but I use breadcrumbs instead.
Since I usually make this as a large batch, the proportions of everything else is ‘per kilo.’ The last batch I made was 9 kg of meat.
Maybe I should have pre-mixed the pork and beef first, or at least pulled it apart in chunks and sort of distributed them a bit more evenly, but I was rushed. That’s a huge metal basin; I’m really happy I found it in Costco. The Housemate didn’t think I would need something this big, but The Husband knows about my periodic urges to ensure the freezer is stocked with something delicious, so… It’s only fortunate that this just fits the bottom of my fridge too, because this has an overnight marinate time before I shape the patties.
For this particular batch I did something that I thought might make the burgers yummier when cooked, which was cut up chunks of butter and a cube or two in the middle of the patty.
I reform the meat into a ball again and flatten into a patty.
Which I then put onto a tray lined with baking paper for freezing. I usually put two layers of patties before putting them to freeze.
For a batch as large as the one I made (I sat in front of the TV to watch while making this, so I had newspaper spread on the carpet) be prepared to set aside at least two days of prep work. For the smallest possible batch, you won’t need as long – start in the morning, marinate through the day, fry up burgery goodness for dinner! I’d suggest making smaller, flatter patties than the steaks I made though for putting between buns! I tend to cook these up in the oven with a sauce as a boneless alternative to steak (like my Gamer Wife’s Hamburger in Gravy.)
You can also make large batches of meatballs with this, or make patties and meatballs, to give you even more dinner options!
You'll need at least 3kg of meat, so the proportion of the patty is up to you! Freeze any patties you don't think you'll need for future meals. The proportion of beef to pork I use is 2kg of beef to 1kg of pork, and this is the base recipe.
Open packages of minced meat and divide into smaller clumps. Place the clumps into a large bowl, distributing the beef and pork into more-or less even proportions.
Add the bread crumbs. Set aside the bowl.
In another bowl add all other ingredients except the sweet pickle relish. Mix it all together with an electric beater or in a blender.
Pour the mixed seasonings on the meat and breadcrumbs. Add sweet pickle relish.
With gloved hands, work in the seasonings into the meat and breadcrumbs until well incorporated and everything looks mixed evenly.
Cover bowl with plastic wrap and place in fridge. Length of time depends on the amount of meat used. If it's the minimum 3kg, 4-6 hours of marinate/sit time; more than that will need overnight at least to allow the meat's flavour to absorb into the meat.
Prepare baking trays: line trays with baking paper. If choosing to add butter cubes, start cubing butter.
Set out your workarea with the bowl of meat and trays.
Take into gloved hands the amount of meat mix you want for your patty. If you want butter in the middle, place a cube in the middle of your ball of meat, reform the ball and press slightly into patty shape.
Place patties on the prepared trays. If wished, place another layer of baking paper on top and another layer of patties; no more than two layers of patties. Place another layer of baking paper on top to protect the patties and put in freezer, if freezing.
Freeze for at least 8 hours, before removing burger patties to zip lock bagged portions.
Use burger patties as you wish. Recipe is also good for meatballs (freeze in the same way.)
This is a lovely, summery dish that goes for a savoury sweet flavour instead of the usual sweet-n-sour. Unusually, it also uses evaporated milk as part of the broth, yet doesn’t end up soured. In the Philippines, we call this pininyahang manok. I think it makes a good midweek dinner; and my kids definitely agree.
I loooove coffee walnut cake. Luckily for me our grocery chain Coles has them for less than 10 AUD and it is omg scrumptious. I loooove coffee walnut cake. Luckily for me our grocery chain Coles has them for less than 10 AUD and it is omg scrumptious.
But for my birthday, I wanted a bit more Ferrero Rocher-ey taste; more chocolatey, maybe a bit of Nutella… I still wanted the coffee buttercream though. But for my birthday, I wanted a bit more Ferrero Rocher-ey taste; more chocolatey, maybe a bit of Nutella… I still wanted the coffee buttercream though.
I made this cake for both my birthday and again for Easter, which is why the above cake has mini Cadbury Creme eggs nested in the middle. I made this cake for both my birthday and again for Easter, which is why the above cake has mini Cadbury Creme eggs nested in the middle.
Maybe someday I’ll remember to take a photo of a cake slice instead of going ‘om nom nom’ right away.
When I was a teenager, I encountered deep fried, battered hard boiled eggs for the first time. Mom and I were on our way home one afternoon and I smelled something delicious being fried at a street vendor’s cart. There was a mound of orange bunlike things and he was heating up a couple for another customer. The odd orange tinted things were tokneneng.
Since I was curious, and they would make a fine afternoon merienda, Mom bought some, and selected the seasoned vinegar. We brought them home, eggs soaking in vinegar in plastic bags. After pouring them out into bowls we broke into the eggs with our spoons and swirled the hard yolks into the vinegar before taking a bite.
This is an adaptation of the apples n’ onions recipe that I read about in Farmer Boy back when I was in grade 5. it makes for a very straightforward and flavorsome meal. My husband prepared this while he was out field and he proudly reported that some of the guys came back for thirds – everyone, apparently had seconds!
So, over the holidays, I remembered to finally cook up some elven bread to share with my in-laws; taking advantage of the fact that my brother-in-law has a lovely wok to deep fry with. I try to cook dinner at least once or twice when we visit, and that night I commandeered the kitchen for a full dinner, and while it was cooking, whipped up dessert for that night (chocolate cake), a leche flan as a gift to my brother in law, (he also got the recipe) and a batch of elven bread to leave to rise overnight.
This is one of my ‘I’m busy and I need to get food on the table’ go-tos. I usually make this with home made hamburger patties; but I reckon you could do well with store-bought. With a hearty gravy with mushrooms, I almost never have leftovers – and if there are any, it’s meant for my hubby’s lunch the next day. Well, if he leaves any – he’ll walk in through the door and one of the things he’ll ask me is when it’s ready to eat.
Everyone has a favorite type of congee. I love the Filipino version, called arroz caldo, which in typical Filipino form, can be eaten at all times of the day – breakfast, lunch, dinner, or merienda (well, more like a small meal between meals. Hobbits would love us!), or snack or as a side dish or opening item! My family’s version is very garlicky and ginger-y. If you want to reduce the salt, use a low-salt chicken broth and omit the chicken broth cubes. Some folks like putting toasted, crispy garlic and onions on top, or chopped up green onions, or, in my case, cubed, fried tofu. Experiment with toppings if you like, but you might find that my recipe is flavorsome enough.
My family looooves this, because it results in such a flavourful and tender meat dish. It’s also a bit expensive because of the use of whole jars of ingredients (at least, over here in Australia) so it’s a treat. For folks who are looking for a quick, easy main to serve for a crowd of guests, this is a good recipe to go for (and is similarly easy to scale down.)
Back when I lived in the Philippines, we would make rum balls. We experimented with different methods, but the one we liked best was the one made with ground up and crushed chocolate cream wafers. We found that the wafers absorbed the alcohol best, and after a few days of resting in the fridge, they were absolutely divine! Making these was a social activity, not too different from making dim sum as a group, and we’d chat away while working at crushing the wafers and later, shaping the dough. Continue reading →