tag:blogger.com,1999:blog-31858655406881681612024-03-05T21:43:24.281-08:00goddess yumnyumWelcome to our home of indulgences.
We love to eat, we love to cook. And we love to talk about it too.Goddess Yumnyumhttp://www.blogger.com/profile/10796511882983963443noreply@blogger.comBlogger17125tag:blogger.com,1999:blog-3185865540688168161.post-73988893161107175842007-08-02T05:41:00.001-07:002007-08-02T05:47:08.438-07:00give give give give...<a href="http://www.theage.com.au/news/epicure/gifts-worth-giving/2005/12/12/1134235987257.html?page=fullpage#contentSwap2">The Age: Gifts worth giving</a><br /><br />two favourites...<br /><br /><a href="http://www.blogger.com/theshanghaiteacompany.com.au">the shanghai tea company</a> - beautiful!<br /><br /><a href="http://www.blogger.com/www.littlekitchen.com.au">little kitchen</a> - delectable!Goddess Yumnyumhttp://www.blogger.com/profile/10796511882983963443noreply@blogger.com2tag:blogger.com,1999:blog-3185865540688168161.post-78968074095993692292007-07-24T06:20:00.000-07:002007-07-24T06:40:39.269-07:00upper-end of the pasta dish spectrumpasta dishes exist, at least in my books, on a spectrum of boring to wonderful.<br />this particular dish fell on the upper end of the scale.<br />i'm a big fan of non-creamy pasta dishes, which makes making pasta all the more of a pleasure because it is super-easy and very amenable to anything and everything that may exist in your fridge or pantry.<br /><br />so....<br />i roasted slices of pumpkin, parsnip and baby beets with 6 whole cloves of garlic (ie, in their skins) until brownish. for this, i coated them in olive oil + pepper + garlic powder. i usually tuck the garlic a little under the other bits & pieces, so that it doesn't burn (bitter - ugh) - they need to caramelise.<br /><br />i sauteed red onion (cut it into wedges) and mushrooms (a variety of button, portobello and swiss) in a wok until juicy and delicious (you need to add some salt and a dash of water (not too much - the juiciness needs to be real not soggy!)). towards the end, i threw in half a cup of fresh peas for a minute or so. the mixture of juices and the softness of the pumpkin will coat the pasta well in the next step...<br /><br />i alway prepare the pasta within the final timeframe before sitting down to eat. once it is drained (i used penne this time, but orecchiete or farfalle would be good too), i pop it into a big dish or pot, drizzle olive oil over it, and then throw in the other ingredients (make sure these ingredients are still hot or at least warm). give it a good mix and fold crumbled fetta through.<br /><br />serve while hot-warm with a glass of red...<br /><br /><br /><span style="font-size:85%;">still no photos... from next week on!</span>Goddess Yumnyumhttp://www.blogger.com/profile/10796511882983963443noreply@blogger.com0tag:blogger.com,1999:blog-3185865540688168161.post-71404353122793113952007-07-17T18:51:00.000-07:002007-07-17T06:05:26.253-07:00word of the week: rhubarbia.freezing blustery melbourne day that it is, i've been inspired to blog about my latest delight. roasted rhubarb and raspberry stew.<br /><br />rhubarb is the perfect winter fruit. well, vegetable. interestingly, they discovered that its leaves were poisonous after encouraging people to eat them during wartime because of food shortages and rationing. i read this the other day, but i'm sure that someone figured this out long before whichever world war it was. whatever the case, chop the leaves off unless you feel like a dose of the very nasty sounding corrosive and nephrotoxic acid -oxalic acid.<br /><br />according to wikipedia - the world's most correct information source (of course), the word <a href="http://en.wikipedia.org/wiki/Rhubarb">rhubarb </a>used to be shouted randomly by acting extras, to create general crowd noise. so the word has evolved to mean "length of superfluous text in speaking or writing". to 'rube'. hmm, does that give me license for - rhubarbism? rhubarmentary? rhubarbia? i like the possibilities. "oh really, what rhubarbia". much more appetising than "what rubbish".<br /><br />in some places in canada, it is also a street name for weed. the recipe that follows can be used for rhubarb pie/crumble/stew. i cant promise any mind-altering effects but its the perfect munchy for freezing weather.<br /><br /><span style="color:#cc0000;">2 bunches of chopped (2cm) rhubarb</span><br /><span style="color:#cc0000;">1 1/2 cups of frozen raspberries</span><br /><span style="color:#cc0000;">2 apples, peeled and eighthed (or 16th-ed if you feel particularly dextrous)</span><br /><span style="color:#cc0000;"></span><br /><span style="color:#cc0000;">sprinkle some nutmeg (extra for hallucinogenic impact :); </span><br /><span style="color:#cc0000;">generously scatter brown sugar (depending on your sweet tooth); </span><br /><span style="color:#cc0000;">pour in some apple cider vinegar (around 1/4 C);</span><br /><span style="color:#cc0000;">and add some knobs of butter if you want some extra indulgence.</span><br /><span style="color:#cc0000;"></span><br /><span style="color:#cc0000;">roast in a dish (corningware or something) for 30-40 mins on 170 degrees... give a mix during the cooking time.</span><br /><span style="color:#cc0000;"></span><br /><span style="color:#cc0000;">eat warm or cold; use as filling for crumble or cake; or my favourite- with vanilla icecream and crumbled halva... MM-HMMM. tangy.</span><br /><br /><span style="font-size:85%;">apologies that there's no photo - it would make for a fabulous pic but my camera is sunning in the middle east at the moment.</span>Goddess Yumnyumhttp://www.blogger.com/profile/10796511882983963443noreply@blogger.com1tag:blogger.com,1999:blog-3185865540688168161.post-11956260707434922112007-07-17T01:10:00.000-07:002007-07-17T07:39:12.693-07:00a digression from digestion<span style="font-size:85%;color:#009900;">So I thought this may be tangential, but it struck me that food and boys – well, they are not all that different. Easy to blame; love-to-hate-hate-to-love type relationship; vulnerable to emotional exploitation; etc. Basically I just wanted to share my thoughts on something that I feel I could write a whole Sex and the City episode about.<br /><br />So what is it about a) me or b) them that manages to find me in this same situation time and time again? The situation where I have to initiate conversation, get things rolling, share of myself, fill in the awkward silences that develop as a direct function of my babble (or rhubarbia?, see below) vs their aloofness, etc. Except that this time, I knew that it wasn't option a. Here is the story…<br /><br />I was informed by a certain well-meaning-someone that my email address had been passed on to a certain male-someone in a very faraway country. Sensible me assumed that perhaps this male-someone was coming to visit our shores and wanted to meet a sweet local with a deep appreciation of Melbourne’s lanes, cafes and gardens (ah the possibilities!). Yet I was promptly informed that he was staying put, I was staying put – and that perhaps the internet may be a nice way to bridge the many thousands of miles between us. Deep breath, not too happy about this but – I can be open-minded, I thought. After all that’s the way it happens in the states and Canada, or so I’d been told by a certain well-meaning-someone-else not too long ago. Besides the deed had been done, I’d merely been informed to expect an email.<br /><br />The intrigue set in. Naturally there was the mandatory google search of the spartan details that I had been provided with. There were more than five professors at this particular faculty that could have been his father – and that was my starting point. You see, I was given the really important information.<br /><br />It wasn't long before the email arrived. It looked very spam-esque and I was micromillimetres from the delete button when I realized that it was in fact the anticipated email.<br /><br />“Hi there; This is x from x I would be happy to hear from you. attached please find my photo. Looking fwd to hear from you. Regards (x)”<br /><br />Ouch. Squirm. I mean, really. What is it with guys that have nothing more to say than… nothing (Can you hear my inner-Carrie?!). I decided that I wasn’t going to make excuses for anyone; and I certainly wasn’t going to blame myself. That was just lame. I would have preferred a business offer from a Nigerian banker. At least I would have cracked a smile. “attached please find my photo”?! I would have preferred a CV, at this rate.<br /></span><br /><span style="font-size:85%;color:#009900;">When it comes to boys, I’ve been told that I’m close-minded and picky. When it comes to other things, I’ve often been told that I’m so open-minded my brains may fall out.<br /><br />Well, this is one thing that I’m content to be close-minded about. For the sake of standards!</span><br /><span style="font-size:85%;color:#009900;">Pass me some chocolate!!!</span>Goddess Yumnyumhttp://www.blogger.com/profile/10796511882983963443noreply@blogger.com1tag:blogger.com,1999:blog-3185865540688168161.post-64504430966649809342007-07-06T06:56:00.000-07:002008-11-13T06:36:27.108-08:00policy change<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo4Zg3LBeZctpnA6ssUzq3N3JbfnaHgzCOyeSbqcbLXQ0ANbRCZ31syOyoTwozoHQ1iOd6JOSQG0ZV1ldbYLXgll1CyJ39NafSfZqs-T7MdCVWF3GtOu5cGYbROXeYZ44nuOY0ltuWnxkN/s1600-h/nugget.jpg"><img id="BLOGGER_PHOTO_ID_5072952558076410258" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo4Zg3LBeZctpnA6ssUzq3N3JbfnaHgzCOyeSbqcbLXQ0ANbRCZ31syOyoTwozoHQ1iOd6JOSQG0ZV1ldbYLXgll1CyJ39NafSfZqs-T7MdCVWF3GtOu5cGYbROXeYZ44nuOY0ltuWnxkN/s320/nugget.jpg" border="0" /></a><br />given that goddess yumnyum's collaborative-second-half has settled a tropical island off the coast of australia, i have vetoed the fish-unfriendly clause of the original goddess yumnyum policy.<br /><br />pursuant to these changes, goddess yumnyum is wholly uber-veg and now promotes a:<br /><br /><div align="center"><span style="color:#3333ff;">no-meat/no-fishies/free range egg/mindful/water-restriction-conscious policy </span></div><span style="color:#3333ff;"></span><br /><div align="center"><span style="color:#3333ff;"><span style="color:#000000;">vegans, vegetarians and vegophiles welcome</span></span></div><br /><br />IN OTHER NEWS...<br /><br /><ul><li>goddess yumnyum wants your input.<br />most creative name for this blog will win a batch of muffins.<br /><span style="font-size:78%;">please google your idea first to make sure it hasn't been taken.<br /><br /></span></li><li>the goddess also wants a new look. if anyone knows of better blog hosts, or wants to privately host me, you know my number.<br /><br /></li></ul><ul><li>the goddess is building her little black book.<br />email <a href="mailto:goddessyumnyum@yahoo.com.au">goddessyumnyum@yahoo.com.au</a> to be included on the mailing list.<br /><span style="font-size:78%;">wont be sending forwards or passing your information on to third parties, just lil updates on new stuff once in a while<br /><br /></span></li><li>the love potion is still being developed. i think it's something in the melbourne air. if anyone has foreign goods, let me know - olive skin, chocolate eyes - that kind of stuff.</li></ul><span style="font-size:78%;"></span>Goddess Yumnyumhttp://www.blogger.com/profile/10796511882983963443noreply@blogger.com1tag:blogger.com,1999:blog-3185865540688168161.post-64937983646360426522007-06-06T16:29:00.000-07:002008-11-13T06:36:27.320-08:00Don't say you weren't warned...<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjTxJgdBtU3xbO1DvpiMrHu2nx3KTDOWN0pgZ_AiJO2lI3f5XU79nGGWCdIfPxSyOFom8DsPaXqPTUi0tDwnJbyVMRYouIK3_CAPvLl7mnGCF7ROCBoBaP4rY8Ux-fQLTWTzIHA1TrL2nL/s1600-h/marshm+fish.jpg"><img id="BLOGGER_PHOTO_ID_5073100523994724770" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjTxJgdBtU3xbO1DvpiMrHu2nx3KTDOWN0pgZ_AiJO2lI3f5XU79nGGWCdIfPxSyOFom8DsPaXqPTUi0tDwnJbyVMRYouIK3_CAPvLl7mnGCF7ROCBoBaP4rY8Ux-fQLTWTzIHA1TrL2nL/s320/marshm+fish.jpg" border="0" /></a><br /><div>to all of us vegetarians who love marshmallows, this article will be a sad reminder that generally speaking they're more often than not JUST NOT OK. a good example of the times when kosher certification is not just prohibitive, its just not protective either! fish gelatine. ugh. it makes me think of cold yo'ach (the gefilte fish juice).<br /><br />and if anyone thought that the kosher vegemite fiasco was a farce, well apparently only the small jars are ok because they are the first batch made in the <a href="http://en.wikipedia.org/wiki/Bonox">bonox</a>-free vats.<br /><br /><a href="http://www.theage.com.au/news/diet/meaty-bites/2007/05/31/1180205423040.html">http://www.theage.com.au/news/diet/meaty-bites/2007/05/31/1180205423040.html</a></div><br /><div></div>Goddess Yumnyumhttp://www.blogger.com/profile/10796511882983963443noreply@blogger.com0tag:blogger.com,1999:blog-3185865540688168161.post-80243942060577447002007-06-06T03:02:00.000-07:002008-11-13T06:36:27.603-08:00nourishing<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg13ZDxSGXi3cLycrniWtkmGwLMb45kDm1pHFiMK_7z8-Epfo9O98_PyJ-Gb5j4ZRGrKKrmeCxQeCeLVMlmZkn6zdUhfNa_hSfM02chaAga7pPXi7w-J2GSLcobFVWsrGhL-SMhIB5Je25M/s1600-h/cookbook+two+005.jpg"><img id="BLOGGER_PHOTO_ID_5072896525933066626" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg13ZDxSGXi3cLycrniWtkmGwLMb45kDm1pHFiMK_7z8-Epfo9O98_PyJ-Gb5j4ZRGrKKrmeCxQeCeLVMlmZkn6zdUhfNa_hSfM02chaAga7pPXi7w-J2GSLcobFVWsrGhL-SMhIB5Je25M/s320/cookbook+two+005.jpg" border="0" /></a><br /><div>what better than a steaming bowl of thick soup to get us through the melbourne cold... </div><div><br /><strong>Spiced sweet pumpkin soup</strong></div><br /><div><br /><em>Vegetable oil</em></div><div><em>1 onion, chopped,</em><br /><em>1 hot chilli, chopped</em><br /><em>5cm piece ginger, chopped finely/grated</em><br /><em>4 garlic cloves, crushed/sliced</em><br /><em>1 tsp brown mustard seeds</em><br /><em>6-8 curry leaves</em><br /></div><br /><div>Fry all this up together. Watch the projectile mustard seeds as they hit the hot oil, they'll pop themselves all over the stovepot and ricochet off you. Make sure the spices dont burn (you may need to start frying the onion and then add the spices a minute or two later.<br /></div><div><em>2 butternut pumpkin halves, chopped</em> (you can supplement or substitue with sw. potato)<br /><em>3 roasted red capsicum, chopped</em> (slip skins off and deseed)</div><div><br />Pop into the fried mix, close pot for 8 minutes on low heat.<br />Cover mixture with stock. Bring to boil, then simmer on low heat for 20 minutes (or until pumpkin softens). At the 10 minute mark, add <em>1-2 C of fresh sweetcorn</em>.<br /></div><div>Zjum zjum zjum with the handmixer. It should be nice and thick (coz that's the way soup should be). Eat with crusty bread...<br /></div><div><span style="font-size:78%;">**inspired by the millions of pumpkins in the world. special creations!</span></div>Goddess Yumnyumhttp://www.blogger.com/profile/10796511882983963443noreply@blogger.com0tag:blogger.com,1999:blog-3185865540688168161.post-90796030829890091082007-06-04T08:19:00.000-07:002008-11-13T06:36:27.694-08:00While we're on the theme of muffins<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL6nQAqGBvcVhUDgIqXD0fgAZS9mNwO_CLmTB3CZfG85IV__xh7_ZuBi6kK_t2ogi_sEWN9gEtXL-Mme4Mj9csYZqIPBw18L1HadbxU2uxcI6Db3XL1WD-EN33BMsX9faUtVLCkbcF5D_w/s1600-h/cookbook+muffins+005.jpg"><img id="BLOGGER_PHOTO_ID_5072229771852188626" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL6nQAqGBvcVhUDgIqXD0fgAZS9mNwO_CLmTB3CZfG85IV__xh7_ZuBi6kK_t2ogi_sEWN9gEtXL-Mme4Mj9csYZqIPBw18L1HadbxU2uxcI6Db3XL1WD-EN33BMsX9faUtVLCkbcF5D_w/s320/cookbook+muffins+005.jpg" border="0" /></a><br /><div></div>Goddess Yumnyumhttp://www.blogger.com/profile/10796511882983963443noreply@blogger.com0tag:blogger.com,1999:blog-3185865540688168161.post-90737523496418449062007-06-04T07:13:00.000-07:002008-11-13T06:36:27.845-08:00There ya go, muffin!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSY4g1yUQ2hspiMEcgpZdz0DHQjUaqpOcRqNKeOZVuerDokHKnOaDM6_CQ6FuyJX20BVh8LlfzsjkJHCps8RtRzvTzDSIPCftJ9f6MHykGPlntO5SLuZW51LjZA9d80XJQd-mASf_CyA34/s1600-h/mia+miscellanious+041.jpg"><img id="BLOGGER_PHOTO_ID_5072229007348009922" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSY4g1yUQ2hspiMEcgpZdz0DHQjUaqpOcRqNKeOZVuerDokHKnOaDM6_CQ6FuyJX20BVh8LlfzsjkJHCps8RtRzvTzDSIPCftJ9f6MHykGPlntO5SLuZW51LjZA9d80XJQd-mASf_CyA34/s320/mia+miscellanious+041.jpg" border="0" /></a><br /><div><a href="http://72.14.253.104/search?q=cache:TGFdXiHgjoUJ:www.seinfeldscripts.com/TheMuffinTops.htm+muffin+tops&hl=en&amp;ct=clnk&cd=6&gl=au">Elaine: Oh yeah. It's the best part. It's crunchy, it's explosive, it's where the muffin breaks free of the pan and sort of (makes hand motions) does it's own thing. I'll tell you. That's a million dollor idea right there. Just sell the tops.... </a></div><br /><div></div><br /><div>Few will deny that it's all in the muffin top. In fact, you could say that it's the only <a href="http://www.urbandictionary.com/define.php?term=muffin+top">muffintop </a>that you'd ever be caught ogling. </div><br /><div></div><br /><div>I'm a super-muffin snob. No two ways about it. I look them up and down, eye their dimensions, their complexion, their overall appearance. Smooth and plastic-y looking - out. Tacky paper case - no thank you. Icing - send them back to Krispy Kreme. And keep your sultanas too.</div><br /><div></div><br /><div>I found this scrumptious recipe in my <a href="http://www.campionandcurtis.com/seasonal.html">Seasonal Produce Diary</a>. I've tweaked it a drop, but really = it's as close to perfect as far as muffins go, if muffintops <em>weren't </em>what they are all about.</div><br /><div></div><br /><div><u>Spiced apple and sour cream muffins</u></div><br /><div>Preheat oven to 180(C).</div><br /><div>Cream 100g butter with 2/3 cup brown sugar. Add an egg and 1 tsp of vanilla essence; 1/2 tsp cinnamon; 1/4-1/2 tsp nutmeg; 1/4-1/2 tsp ginger. Stir in 125ml sour cream.</div><br /><div>Give 1 1/3C SR flour a sift into the bowl and fold it all in together. </div><br /><div>Chop up 2 apples, nice and small. Fold into the batter. (yum... batter).</div><br /><div></div><br /><div>Pop into a muffin tray, garnish with pecans and sprinklings of raw sugar. Bake for 20 mins or until golden brown. </div><br /><div></div><br /><div>Eaten warm with custard or... sour cream, they are also yum. </div><br /><div></div><br /><div></div><br /><div></div><br /><div></div><br /><div></div>Goddess Yumnyumhttp://www.blogger.com/profile/10796511882983963443noreply@blogger.com0tag:blogger.com,1999:blog-3185865540688168161.post-10649028614866435072007-03-20T09:58:00.000-07:002008-11-13T06:36:28.238-08:00the mama-grain<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-phSbPPk5cNuy1ub3WBuhW5iYg3MoHPNumM__k9n0RvbaS9pICPwqk1OCnUcLXfD61aZ0c2-6gkQcrXsB7cWEDnbX7GCxX9Taz3C_OrnydlT8g0vweBFcHkDauCJXITDzyneGMK_FaHLn/s1600-h/IMG_0093.jpg"><img id="BLOGGER_PHOTO_ID_5049590445202509554" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-phSbPPk5cNuy1ub3WBuhW5iYg3MoHPNumM__k9n0RvbaS9pICPwqk1OCnUcLXfD61aZ0c2-6gkQcrXsB7cWEDnbX7GCxX9Taz3C_OrnydlT8g0vweBFcHkDauCJXITDzyneGMK_FaHLn/s320/IMG_0093.jpg" border="0" /></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcRKuiCuJbjmtJHh5AWEPU4EAebk2BpVWsdcJ2uEELDU8oUctHCmesIyxDBadLRnIac_NmoLR415wKoY6rcmrI5I8uqzJBAYU1mKn3_ww0AMXBbnyTN2fTbKscsOe36_gNgUSBBPjm17F8/s1600-h/food+pics+018.jpg"><img id="BLOGGER_PHOTO_ID_5049248718351271634" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcRKuiCuJbjmtJHh5AWEPU4EAebk2BpVWsdcJ2uEELDU8oUctHCmesIyxDBadLRnIac_NmoLR415wKoY6rcmrI5I8uqzJBAYU1mKn3_ww0AMXBbnyTN2fTbKscsOe36_gNgUSBBPjm17F8/s320/food+pics+018.jpg" border="0" /></a><br /><div>welcome to quinoa.<br /><div>the quintessential uber-grain, in my culinary bible. known to the incas as the mama-grain (chesiya mama), it was planted by the inca emperors as an offering to the Sun God (El Inti) at the start of each summer.</div><div> </div><div></div><div>vegie patties; stuffing for stuffed things (like round zucchis); in tabbouli; with curry; as porridge; in soup; the perfect noise-maker for ra'ashanim. hotter than the ubiquitous grain of white rice. </div><br /><div>and it's not <a href="http://www.jpost.com/servlet/Satellite?cid=1173879224464&pagename=JPost%2FJPArticle%2FShowFull">kitniyot</a>.</div><div> </div><div></div><div>how to prepare: just like rice... </div><div>1C quinoa to 1C boiling water with soup seasoning/s&p to please. add the quinoa once the water is boiling, cook covered (low heat) for 15 minutes. do anything you want with it once it is ready. i've photographed two options but cant be bothered posting the recipes now. </div></div></div>Goddess Yumnyumhttp://www.blogger.com/profile/10796511882983963443noreply@blogger.com4tag:blogger.com,1999:blog-3185865540688168161.post-41199718311531993562007-03-15T09:57:00.000-07:002008-11-13T06:36:28.490-08:00the morning after<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7nSpk2lwx3o8dBtEWbMDrsmPrRrQsZVOHIZ3XfaspJfvZiVlVOBIkdfM33KL7D4Z-jKNyDHn6s_2lJQzerAOmEoa-HVmT3yjz2q_5PxBMf-B6Bq1QWvukdGWH_kPYv7DoIw2Yn4D0fPJM/s1600-h/IMG_0079.jpg"><img id="BLOGGER_PHOTO_ID_5049592669995568898" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7nSpk2lwx3o8dBtEWbMDrsmPrRrQsZVOHIZ3XfaspJfvZiVlVOBIkdfM33KL7D4Z-jKNyDHn6s_2lJQzerAOmEoa-HVmT3yjz2q_5PxBMf-B6Bq1QWvukdGWH_kPYv7DoIw2Yn4D0fPJM/s320/IMG_0079.jpg" border="0" /></a><br /><div><em>nothing</em> better than breakfast in bed...</div><div><span style="font-size:85%;">unless you're the one making it.</span> </div><div></div><div><span style="color:#ff6666;"><strong>WANTED: someone to make me breakfast in bed. the goddess is open to offers.</strong></span> </div><div></div><div>i'll even provide the recipe :-)</div><br /><div>250g plain flour</div><div>2tsp baking powder</div><div>1tsp sea salt</div><div>3tbs sugar</div><div>SIFT this stuff altogether in a bowl.</div><div></div><div></div><div>Then MIX the following:</div><div>250ml milk</div><div>2 eggs, lightly beaten</div><div>50g unsalted butter (melted), plus extra for cooking</div><div></div><div>Pour the dry ingredients into the wet stuff, give it a good mix till it batters up well. </div><div></div><div>Heat a pan/griddle over the stove; grease lightly; pour the batter (using a jug or spoons) into the right-sized pancake rounds. Cook 1-2 mins or until golden. Lil bubbles should form around the perimeter. Cook for 1 minute on the other side. Keep them all warm in the oven until you finishing cooking the whole batch.</div><div></div><div>Drizzle with maple syrup (mmm sticky); or sprinkle with brown sugar, cinnamon and lemon juice. serve with bananas or berries. or bananas and berries. EAt. And then fall right back to sleep. </div><div></div><div><span style="color:#ff6666;"><strong></strong></span></div>Goddess Yumnyumhttp://www.blogger.com/profile/10796511882983963443noreply@blogger.com0tag:blogger.com,1999:blog-3185865540688168161.post-82702269342108857542007-01-23T00:51:00.000-08:002007-01-23T00:55:49.712-08:00i knew i wasn't smart enough to make this upVegetarians really are smarter - The Age, 23rd January 2007<br /><br /><a href="http://www.theage.com.au/articles/2007/01/22/1169330823318.html" target="_blank">http://www.theage.com.au/articles/2007/01/22/1169330823318.html</a>Goddess Yumnyumhttp://www.blogger.com/profile/10796511882983963443noreply@blogger.com0tag:blogger.com,1999:blog-3185865540688168161.post-45153717934125706302007-01-20T00:30:00.000-08:002008-11-13T06:36:28.607-08:00stirfry but not<img id="BLOGGER_PHOTO_ID_5022032336533381570" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimHPjuysYRvtekrSsAncNxxEI_QST8D4P5qiQDobDbJ2XfCZOFgD50hhey5fJJWKsNZC2fBII3O4OwLhGOu_eKnicXPIcgCTsClMxdfJoUrKRRyoDDGZSEVHsyrBwj_zYOBU-j65EugYTw/s320/yum+008.jpg" border="0" />SWEET CHILLI & BASIL GREENS<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><ul><li><em>Green beans</em></li><li><em>Zucchini rounds</em></li><li><em>Asparagus (chopped)</em><br />Blanch these vegies in boiling salted water, for 2 mins (should just be tender). Remove from water and run cold water, to lock in the green colour. Allow to cool.<br /></li><li><em>Tofu<br /></em>Chop into squares; shake some salt & garlic powder over them; throw into a wok with a reasonable amount of oil. Allow to fry until crunchy and golden.</li><br /><li><em>Sweet potato<br /></em>Cut into rounds (not too thin/thick), drizzle in olive oil, salt, garlic powder and paprika. Roast until well done.<br /><br />Fill a bowl with baby spinach leaves; arrange the vegetables on top; add roast sweet potato rounds; and fried tofu cubes.<br /><br />In a jar, prepare - a handful of fresh chopped basil; sweet chilli sauce (the quantity will depend on the consistency, i use a pretty thick one); olive oil; soy sauce; some mirin; salt. Pour over top. Give a good mix. Can be a meal in itself!<br /></li></ul>Goddess Yumnyumhttp://www.blogger.com/profile/10796511882983963443noreply@blogger.com2tag:blogger.com,1999:blog-3185865540688168161.post-81542432705881872442007-01-17T03:36:00.000-08:002007-01-17T03:40:32.554-08:00IMPORTANT<a href="http://www.woolworths.com.au/woolworths+ceo+pledges+support+for+drought+relief.asp">http://www.woolworths.com.au/woolworths+ceo+pledges+support+for+drought+relief.asp</a><br />SHOP AT WOOLIES/SAFEWAY ON TUESDAY 23rd JANUARY<br /><span style="font-size:85%;">(yes, even you coles snobs)</span><br /><u>all</u> profits will go to supporting country families affected by the devastating droughtsGoddess Yumnyumhttp://www.blogger.com/profile/10796511882983963443noreply@blogger.com0tag:blogger.com,1999:blog-3185865540688168161.post-49792723254262300022007-01-17T03:04:00.000-08:002008-11-13T06:36:29.027-08:00Affirmative action<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik7pxFrMYDJpWJa88nAApx4SK-HxPmOErmj42oAUZaamJ8FW1LRWcdm0bjJDOJPc4FRzjENZFXKs5kHiKpCB9AGFAAT5l_4Cp9Sb0HskXDQTLyBmMoH8pf6YWIlQetn3MT0vURufc7knqL/s1600-h/mr+potatohead.jpg"><span style="font-family:trebuchet ms;"><img id="BLOGGER_PHOTO_ID_5020957473722917266" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik7pxFrMYDJpWJa88nAApx4SK-HxPmOErmj42oAUZaamJ8FW1LRWcdm0bjJDOJPc4FRzjENZFXKs5kHiKpCB9AGFAAT5l_4Cp9Sb0HskXDQTLyBmMoH8pf6YWIlQetn3MT0vURufc7knqL/s320/mr+potatohead.jpg" border="0" /></span></a><span style="font-family:trebuchet ms;"><strong>THE MONSTER MASH</strong><br /><br /><br /></span><span style="font-size:85%;"><span style="font-family:trebuchet ms;"><u>Note from Goddess Y: This recipe calls for a multiple choice question</u><br /><br /><br /><br /></span></span><p><em><span style="font-family:trebuchet ms;font-size:85%;">This recipe was contributed by: </span></em></p><p><span style="font-size:85%;"><span style="font-family:trebuchet ms;"><em>a) a monster<br /></em><em>b) Mr Potato Head<br /></em></span></span><span style="font-size:85%;"><span style="font-family:trebuchet ms;"><em>c) a male </em></span></span></p><p><br /><span style="font-family:trebuchet ms;font-size:85%;">TOOLS:<br />Stove; A match and match box (not necessary with an electric stove); Saucepan; Potato peeler;<br />Knife; Cutting Board; Bowl; Fridge (to keep milk and butter in)<br /><br />INGREDIENTS:<br />Potatoes; Milk; Salt; Pepper; Butter; A smile<br /><br />INSTRUCTIONS:<br />Peel, chop and boil as many potatoes as you want make sure you let them boil for a while so they absorb more water and get soft.<br />Pour away almost all of the water and leave like 3- tablespoons of water<br />Put in 3-4 tablespoons of milk and a big blob of butter, salt and cracked pepper<br />Mash like crazy,<br />Smile at how pleased you are with yourself that you cooked yourself something yummy<br />EAT SLOWLY mashed potatoes can be hot!<br /><br />BETAYAVON!!!<br /><br />Goddess Y's note: Tools and instructions can be purchased in a DIY kit at Ikea.<br /></span></p><p align="center"><br /><span style="font-size:85%;"><span style="font-family:trebuchet ms;"><span style="color:#ff6600;">This is an affirmative action website - males, potatoheads & monsters are encouraged to submit</span><br /></span></span><span style="color:#33ccff;"><br /><span style="font-family:trebuchet ms;font-size:85%;">This recipe has been kindly sponsored by </span><a href="http://cgi.ebay.com.au/ws/eBayISAPI.dll?ViewItem&ih=019&sspagename=STRK%3AMESE%3AIT&amp;amp;amp;amp;amp;amp;amp;amp;viewitem=&item=290072739386&rd=1"><span style="font-family:trebuchet ms;font-size:85%;">Flosher's 4X4 headlight hooter enterprise</span></a><span style="font-family:trebuchet ms;font-size:85%;">.</span></span><span style="font-family:trebuchet ms;font-size:85%;"><br /></span></p>Goddess Yumnyumhttp://www.blogger.com/profile/10796511882983963443noreply@blogger.com0tag:blogger.com,1999:blog-3185865540688168161.post-55713342637923560412007-01-17T02:46:00.000-08:002008-11-13T06:36:29.193-08:00hmm chocolate may prove to be a running theme here<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZvEwh4uL4kd3VWUvJcxtmEfUYHYDD-b-XVC4ihxoJ-g8f_b2P90erM02ZDcs_yTyfwA2h3WAp7yffUJOfW3SwsmDqzH0A4-1qZkahHizuqjZlszjS-ucKWm0ZGaEvpiiFluLwpeB3p0D3/s1600-h/kiddy+choc.bmp"><img id="BLOGGER_PHOTO_ID_5020952431431311746" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 267px; CURSOR: hand; HEIGHT: 202px" height="169" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZvEwh4uL4kd3VWUvJcxtmEfUYHYDD-b-XVC4ihxoJ-g8f_b2P90erM02ZDcs_yTyfwA2h3WAp7yffUJOfW3SwsmDqzH0A4-1qZkahHizuqjZlszjS-ucKWm0ZGaEvpiiFluLwpeB3p0D3/s320/kiddy+choc.bmp" width="267" border="0" /></a><br /><div><strong>Danielle's cake</strong><br />(but that's not danielle in the photo)<br /><div><div><br /><p>125g soft margarine<br />1 cup castor sugar<br />1 teaspoon vanilla essence<br />1/2 cup cocoa<br />1/2 cup hot water<br />2 teaspoons lemon juice<br />1 cup soy milk<br />1 3/4 cups plain flour (gluten-free flour works well too)<br />1 teaspoon baking powder<br />1 teaspoon bicarb of soda<br /><br />1. Cream margarine, sugar and vanilla. Blend cocoa in the hot water and gradually add to the marg/sugar mixture.<br />2. Add the lemon juice to the soy milk to sour it.<br />3. Sift the flour, baking powder and bicarbonate of soda and add it to the creamed mixture alternately with the soured milk. Mix well.<br />4. Spoon the cake mixture into greased cake pan or muffin tins and bake in a moderate oven (180 deg. C) for 30-40 minutes or until the top springs back when lightly pressed.<br />5. Allow to cool in the tin for 10 minutes before turning out<br /></p><div>now that you've made it, you should know that it's vegan gluten free chocolate cake - and it's so good!<br /></div><br /><div>cooking tip: if you're making something healthy or vego for a carnivore, dont tell them and wait until they ask for seconds, thirds and more :-)</div><br /><br /><div></div></div></div></div>Goddess Yumnyumhttp://www.blogger.com/profile/10796511882983963443noreply@blogger.com0tag:blogger.com,1999:blog-3185865540688168161.post-81654636666641658742006-11-18T23:12:00.000-08:002006-11-18T23:12:03.026-08:00Saucy chocolate drenched pudding<a href="http://photos1.blogger.com/x/blogger2/1249/388899602134786/1600/633780/cookbook%20stuff%20016.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://photos1.blogger.com/x/blogger2/1249/388899602134786/320/98793/cookbook%20stuff%20016.jpg" border="0" /></a><br /><div><a href="http://photos1.blogger.com/x/blogger2/1249/388899602134786/1600/235724/cookbook%20stuff%20016.jpg"><span style="font-family:trebuchet ms;"></span></a><span style="font-size:85%;"><span style="font-family:trebuchet ms;">**preheat oven 1800 , butter a 750 ml pie dish<br />(it shouldn’t be too flat a dish)<br /></span><span style="font-family:trebuchet ms;"><em>125g plain flour<br />little pinch of salt<br />60g caster sugar<br />2 tsp baking soda<br />2 tbs dutch cocoa<br />½ cup chopped walnuts<br />½ cup milk<br />40g butter, melted<br />1 egg<br />few drops of vanilla essence</em><br /><br />Sift flour, salt, sugar, baking powder and cocoa into bowl.<br /><br />Stir in nuts.<br />Combine milk, melted butter, egg, vanilla and mix into dry. Pour into pie dish.<br />Lick the bowl and fingers!<br /></span></span><br /><span style="font-family:trebuchet ms;"><span style="font-size:85%;"><em>Topping: 180g brown sugar, 2 tbs dutch cocoa, 1 C boiling water </em></span><br /></span><span style="font-size:85%;"><br /><span style="font-family:trebuchet ms;">Mix brown sugar and cocoa, sprinkle over pudding batter.<br />Pour boiling water carefully over all ingredients.<br />Bake for 40-45 minutes until puffy in centre and pudding feels firm when pressed lightly with your fingers.<br />Turns out a cake in a pool of chocolate syrup. Serve hot with ICECREAM! Yum yum yum! </span></span></div>Goddess Yumnyumhttp://www.blogger.com/profile/10796511882983963443noreply@blogger.com0