Mini Road Trip to the beeeeeaaacccccchhhhhh!!!!!

So this day was stinking HOOOOOOOOOOTTTTTT!!!!! We all decided to go to the beach @ approx. 6pm, yes! You don't have googly eyes, you read this right - 5pm I shit you not.
So we all pile intoin my sister L____'s toyota camry & head off into the sunset (literally it was the sunset, I'm not just being poetic here - 5pm people, who goes to the beach @ 6pm - WE DO!!!)

Forunately it was daylight savings so the day (or what was left of it) was still young - ish.

Before we left I have to make a point that part of the reason why we left late was due to me cooking for the first time, an authentic Lebenese lamb recipe which was orally passed down to me from A__.

On the menu that day was foule - a simple bean & tomato vegetarian dish which I made for L_____ who couldn't stop stuffing her face with it. Eaten with fresh Lebenese bread & I also made Refried beans, admittedly I half cheated by using some of the old el paso canned variety & than adding my own fresh ingrediants to try to liven it up a bit.

Bad move.
It still tasted highly processed & L_______ tended to ignore this dish so that was an indicator right there, if I had time on my side I would of made from scratch but there were lots on the menu that day.




I prepared sweet breads (thymus gland) that I had baked in the oven with the same spice mix I used to rub the lamb shoulder.

 This was the lamb & it was divine...I half cooked long grain rice & once cooled I added, chopped apricots, slivered almonds, spice mix & seasoning. A___ had already gotten his butcher to open up a cavity where I could stuff the rice mixture into. I overstuffed the lamb just to be sure & than I followed his instructions, cook low & slow. I put it in the oven just before midday & took it out around 5pm. The meat was practically falling off the bone.

The lamb shoulder was a massive one, weighing about 17lb's (approx 7-8kgs) or so.

Before I shoved it inside the oven, I filled the bottom of the pan with water around half way up the pan & than covered with foil, for the last 30-45mins I removed the foil so the outside skin could crisp up.

You just had to be there to enjoy it! 

 One of the main things to remember when trying to crisp any skin up on a beast, is to rub liberally with coarse salt, it draws a lot of moisture from the skin & that means extra crispy! mmmmmm!! We ate salsa, rice & foule with this meal & than ate panipopo again for dessert. After a few more complaints about the heat, we decided to go swimming at the beach.

Heading on the highway...

Looking for adventure....

And whatever comes my way....

Born to be wiiiiiiiiiillllllllddddddd!!!

Drive by pic of industrial area port botany.

Port Botany.

Walking on the moon...but err....at the beach.

Craters in the sandstone at La Parouse beach.

Gorgeous sunset on the water.

The rocks of La Parouse.

Panipopo Recipe

 Ok, so I was a bit slow on posting pics up on the Samoan Panipopo buns, so yummy! This is real comfort food at it's best so beware! Only to be consumed on treat days!

Samoan Panipopo.

Al-righty, I'm going to give you a very brief outline of the recipe, I don't think there is anyone that dumb out there that couldn't possibly fathom this simple recipe.
Especially the way I'm going to present it to you but in case there happens to be some person who has a rather small cerebral capacity to absorb the following info. then I shall post a "proper" recipe up.


It's just that as the famed Nigella Lawson once said "My skill lies not in cooking but in eating!" - here, here!!


Ok, firstly get some yeast, packet or fresh, doesn't matter, (lets not split hairs here) remember it ain't rocket science it's cooking, we're not Heston Blumenthaal's here though we aim one day in the (very distant maybe?) future to hopefully cook like him.

Knead dough until elastic.

I'm quite serious about that last remark, I believe that anybody can do anything - it is not human phenomena it is just hard work, dedication & most importantly passion. So let's start with simple recipes & than grow them up a little as skills grow & time goes by.


So where was I? Ah, yeah, the yeast, so you activate the yeast with a little warm water & some sugar (if using granulated for each packet approx 1 cup warm water to 2 tablespoons of ordinary sugar). Leave this to bubble & froth, should take about 5-10 mins.


Once mixture is frothed & bubbly, add 1 medium egg & approx. 2-3 tablespoons of vegetable oil around 2-3 standard cups of plain flour (some people use self raising but then you run the risk of having over rising them & although taste the same it may not 'look' the same). 
You want to add enough flour to make a sticky paste once this happens start adding flour very carefully so as to end up with a nice smooth elastic dough. 


When you get a dough that has an elastic & smooth texture this is when you start kneading. I'd say to give it a good heave ho for around 10 mins or so.
Once that's done, cover with cling film that has been lightly sprayed with oil (so dough doesnt stick to cling film when it starts to rise). Leave it in a warm area to rise for about 45 mins or so. During this time, your dough would have expanded in double the volume so remove cling film & punch down. (yes, I said punch dammit!! Channel the inner warrior in you, after all these are Samoan buns so be fierce).

Leave dough to rise after 10 min knead.

Next, knead dough again for about 5 mins or so & than pinch of even portions (enough to form a bun - if you know what a bun is than you be the judge about how big you want them, basically use your noodle, I ain't a primary school teacher!) 
Make up as many buns as you can & than arrange them in a dish, make sure you give each bun enough space to expand again, in other words don't put them together, they are not neighbourly!


Now, make the coconut sauce, take 1-2 tins of coconut milk - I use cream because I love going to the gym & slogging it out for a week - NOT! but um...that is pretty much how this story ends, after consuming.

Panipopo immersed in the coconut sauce.

It is heavy food, I do have a recipe using wholemeal flour & lite coconut milk watered down with more water using agave nectar (and all fobs of the world will revolt after hearing such sacrilege but wait! hear me out...our food is heavy, like f****king heavy & a lot of ppl out there are health conscious & mindful of what they put in there bodies).


I am open house, when it comes to food, sometimes nothing beats the real thing other times I say f**k it!!! Go all out or go home! However, I have devised some healthier versions that still taste just as good, not exactly better than the real mccoy but healthy-ish.


Ok, so rewind to the coconut cream or milk if you prefer, some ppl like to add some water, so volume is half water & half cream. 


I like to go all out & just use the cream or milk, perhaps try mixing 1 tin of cream & 1 tin of milk. 
After stirring approx. 1/2 cup of sugar per tin, basically you're sweetening to taste. Pour this mixture over buns, preferably before they rise, don't worry it won't stop the science of yeast.


That s**t will still rise, trust me! Once risen & doubled in volume put in oven on moderate temperature & bake until golden brown on top. Serve hot (or even cold) here's my take though...


Halfway through cooking process pour some more coconut sauce over the top, as I find that other recipes only submit enough sauce to tease & so what happens is that the buns tend to dry out on top & the bottom never has enough sauce. So, in order to prevent this I advise you to drown your buns, there is no teasing in my kitchen! 'You either put out or get out!'

Voila! You may not be able to see much of the coconut sauce as it's underneath & has been absorbed by the buns themselves. However, a hot cup of tea served with a couple of these & you'll be at the gym for the rest of the week working them off! Bon Appetite!

Drenching & drowning will keep the bottom full of sauce to mop up with the buns & also keep the top moist. Make a cup of lemon tea, using fresh lemon leaves, wash & than bruise, alternatively you can use lemongrass. Steep the bruised leaves in some hot boiling water that have your fav. tea leaves. Serve with tea.

Eat it & weep!

Cruz

Today we played with Cruz, he is such a hyperactive baby!

His Nana made him a new top, we bought the fabric from M________. It was only like $1.99 per yard. Well lucky I had my handy dandy Nikon, (I love that camera!) starting snapping up some real priceless memories to embarrass him on his 21st...

Ok, yes it was kinda tight & so we had to really pull it over his head but I guess she got excited over getting her new Janome sewing machine. Apparently she has been sewing up a storm, mending everything from boxers to shirts & denim jeans. Meanwhile my Singer is sitting in my studio gathering dust! I ought to be ashamed but I'm not because tomorrow is a brand new day & I do intend to reep what I sew. I'm thinking of a simple frock, here's hoping that I can make the frock'n thing!

Ah, but where was I?? Oh, yes, back to Cruz, he is such a vivacious baby, gregarious, adventurous & likes to answer phones by putting the receiver right up to the back of his head, um...way behind his ear. haha! Kids are so darn cute when they're growing up & discovering the world around them.

There is no day that is not complete without having this baby in our lives, watching him grow & learn new tricks. On the agenda this week, Nana will be sewing matching pants to go with his top. I can't wait to see the complete outfit & I will def. keep you posted too as per usual!!

Balcony Buddha

Flaws & cracks make beautiful things.

It has been quite some time since I last blogged to be honest it has been almost over 2 or 3 months now. Well, I have a big trip coming up this April that I am preparing for. I have not been out of the country for over 2 years now and I have itchy feet, rearing to go!

I will be going to Mexico via U.S.A/Canada. It's been a while since I was in Mexico last & I plan to lap it up, the food, the art, the culture and of course the lovely people. This time I will be heading to Mexico City and than into the valley's (I hope!). Yes, I have planned BIG because I am going to big, open spaces. More about my trip coming soon...so stay tuned.

As for the photo, I took this whilst on my balcony, I bought this Buddha back from Bangkok in 2008 and the very tip of it's head broke off so it was officially deemed as "flawed" by me. Than I started reading through some self help books about self esteem, self-love and acceptance.  

Which explains my absenteeism from my blog, I was feeling a little down and struggling to see myself as appealing or attractive because all I could see were the all the flaws. All the cracks, chips, peeling, bumpy, lumpy, wobbly bits that make about 70% of me. (That's on a good day! Normally I give it the 100% retail mark up so today I must be feeling better). So then as the year starting wrapping up I ran out of energy to waste on such negative thoughts and than I made a new years resolution: To just be - "Me".

2011 will not be without challenges but if I can decide to keep this statue head of a flawed Buddha despite all it's cracks, broken pieces, uneven surface etc and still find beauty in it than how come I cannot do it for myself??

Well I have decided to give it a shot and if I stumble along the way, I will be big and bold enough to pick myself up, dust myself off, take some deep breaths and continue on my journey. 

After all, I'm a big girl now.

xox