girls of bardon

Sunday, August 9

oily greasy pizzas, big fat cookies

When the going gets lazy, the lazy gets pizzas.

Along with some extra loving from Dominos.

Watch my Choc Lava Cake bleed.

Magnificent.

Now for the cookies...

Big Fat Chewy Cookies

What you Need:

125g butter

1/2 cup caster sugar

1/3 cup brown sugar

1/2 tsp vanilla essence

1 large egg

2/3 cup self raising flour

1 cup plain flour

1 cup white/milk chocolate chips

1/2 cup walnuts

What You Need to Do

Preheat fan-forced oven to 160ºC. Line oven trays with non-stick baking paper.
Using an electric mixer, beat cubed butter, caster and brown sugar together along with the egg and vanilla essence until pale and creamy.
In separate bowl, sift flour and stir in with chocolate chips and walnut. Then, add flour to butter mixture and stir with wooden spoon until well combined.
Spoon cookie dough onto baking trays at least 6cm apart to allow the cookie dough to expand.
Place into oven and bake for 10-15 mins or until edges of the cookies have browned. Cookies pale in the middle and slightly brown on the sides might feel soft to the touch but will set and become chewy and moist in the middle once cooled. The longer you bake, the crunchier the cookie.

If needed, acquire local manpower to mix in heavy batter.

COOOOKIIIEEEEEE

Thursday, August 6

special request

*AHEM*

As requested ;)

Lamb Stew Recipe

What You Need:

0.5-1kg lamb chops/lamb shanks

1 potato

2 sticks of carrots

2 tomatoes

2 sticks of celery

2 big brown onions

500ml pasta sauce/tomato paste

olive oil

italian herbs spice (optional)

rosemary spice (optional)

What to do:

Cut veges and meat into cubes and the onions into quarters. Marinate meat in salt, pepper and spices.
Depending on how you choose to cook your stew (stockpot over stove/slow cooker), brown onions and meat before pouring a cup of water into pot. Place carrot and potatoes into pot once water starts to simmer and cover. Leave tomatoes and celery for later as they will spoil/disintegrate/disappear if overcooked.
Once veges are mid-cooked, pour in pasta sauce/tomato paste along with tomatoes and celery. Add salt to taste and leave to cook until meat is tender enough to your own preference.
ENJOY!

Tuesday, August 4

Ponyo! Ponyo! Ponyo!

This is Ponyo.

She's a goldfish.

Not just any goldfish, but a magic one of course!

'Ponyo on the Cliff by the Sea' was originally released in Japan last year by Studio Ghibli and directed by Hayao Miyazaki. For anyone who's familiar with classic anime feature films, these two names are no strangers to you. This year, Disney took on this little project and decided to (re)release an English voiced-over version, coming out August, 14th. Personally, nothing beats the original Japanese voiced version.

Funny how they're releasing it so late after the original release date in Japan, because the DVD rip files are already available online.

HEH HEH.

Monday, August 3

Lemon Aid

Lemon Bars / Lemon Squares

What you need:

1 1/2 cup plain flour

2/3 cup icing sugar

3/4 cup butter, softened

3 eggs

1 1/2 cups white sugar

3 tablespoon plain flour

1/4 cup lemon juice, rinds

1 tsp vanilla essence (optional)

a pinch of nutmeg/cinnamon (optional)

dessicated coconut (optional)

What to do:

Preheat oven to 190C. Grease a 9x13 inch baking pan.
Combine flour,2/3 icing sugar and butter. Pat and flatten dough into the baking pan.
Bake for 20 minutes, until slightly golden. While the crust is baking, whisk together eggs, white sugar, flour, and lemon juice until frothy. Pour lemon mixture over the hot crust.
Return to the preheated oven for an additional 20 to 25 minutes, or until light golden brown. Cool on a wire rack. Dust the top with confectioners' sugar. Cut into squares.

Big tip if you don't have a lemon squeezer : stick a chopstick in the middle and juice lemon in circular motion towards the outer skin. Works wonders.