A few bits from the weekend...

This week I made up a batch of yoghurt using some Vanilla sugar as the sweetener & I must say that it was most impressive... So much so that I snipped open one of the vacuum sealed packs of Vanilla beans & made a MEGA batch of vanilla sugar for future batches of yoghurt... I am storing it in one of the EXTRA Large Moccona coffee jars we purchased from the hospice op shop in Ipswich... Should be ready by May hopefully...



We harvested the Lemongrass from the patch on Saturday so we could use the barrel it was in for a Zucchini plant... The smaller stalks were all whizzed in the processor for storage in a container... The larger stalks were just sealed in Ziplock bags & all were placed in the freezer for curry pastes & meals at a latter date...


In keeping with our Asian for a month (well, when I cook during the week at least) we had a simple Japanese Katsu style curry made with "Golden Curry" blocks...

3Tbsp Rice bran oil
1 onion, diced chunkily
1Tbsp of minced Garlic
2 medium long Chinese Eggplants, diced large
¼ of a Red Capsicum, diced large
Small head of Broccoli, chopped into "Little trees"
Stalks of 2 small Broccoli heads, slice thinly
3 cups of water with 2tsp of Chook stock powder added
½ a packet of S&B Golden Curry

-Fry Garlic & Onions in a med enamel Caserole pot until Onion is translucent
-Add Eggplant, Broccoli stalks Capsicum until they brown slightly, 3-4 min on high heat
-Stir in Made up stock & once it boils, reduce to simmer for 5-10 min  (I like my veg to have some crunch so normally only leave it 5 or so min)
-Add ½ a packet of Curry blocks & stir until dissolved then serve over Favourite crumbed meats or just eat as is... I like it over Crumbed Chooken but have purchased it from resturants served over Crumbed Pork & loved it just as much...

Last night B☼ & I went out to a Mexican restaurant (well known & established Brisbane restaurant) & blew $50 on what I can only call Tomato flavoured mince wrapped in tortillas with grilled cheese on top... No heat or spice flavourings you would expect like Chilli, Cumin or Coriander... Most disappointing...  I think I may have spoiled us by cooking all our meals from scratch me thinks... I think Mexican is the next Cuisine that I shall be delving into further after watching some clips on a Gardening YouTube channel I subscribe to...
MMmmm, Enchiladas !!!!

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