Archive for April, 2010

Jamie Oliver’s delicious Asian-style steamed salmon (slightly adapted)

1 small brocolli
2 baby bok choy
a large handful of sugar snap peas
1 salmon fillet, skin on, boned and scaled
a thumb-sized piece of ginger root
1 clove of garlic
1/2 a large fresh red chilli
1 spring onion
2 tbsp soy sauce
3 tbsp olive oil
1 lemon

To prepare the salmon:
If you have a steamer basket, add water to a saucepan just below the level of the basket. If you don’t but have a metal colander, add water about half way up a saucepan that will hold it. Put water on high heat to boil. Trim the ends off the broccoli and bok choy. Add the sugar snap peas to the colander. Lay the salmon fillets, skin side down, on top of them, then scatter the broccoli and bok choy over. Cover the colander with aluminum foil and scrunch tightly around the edges to seal the steam in.

To cook your salmon and make your dressing:
Put the colander or steamer basket (with lid) over your pan of boiling water and let it steam for 10-12 minutes. While that’s happening, peel and grate the ginger and half the clove of garlic into a small bowl. Finely slice your chilli and spring onion and add them to the bowl with the soy sauce and olive oil. Squeeze the juice from half a lemon into the bowl. Mix together with a spoon and set aside. After your salmon and vegetables have been steaming for 8 minutes, peel back the foil to check the fish it cooked through, it should flake apart.

To serve your salmon:
Divide the salmon and veggies between your plates or bowls. Give the dressing a quick stir and drizzle it over. Serve with the remaining lemon half, cut into wedges, for squeezing over.


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The most comfortable undies in the world: Jockey No Panty Line Promise Underwear. WOW they feel amazing, are pretty cheap and come in my favourite undie colour (beige). Hallelujah!!
I’m not one to try on undies in the store (those stickers they put in gross me out and you can never tell how they look with your undies on underneath anyway) so I feel like I am doing my part for humanity by recommending these. No longer shall women of Australia and New Zealand shudder at the thought of undie shopping. I can feel the heavens open up and hear the angels sing!

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Cool for kids…

The likeabike. The amazing treehouse. The adorable outfits. The cute wooden (at last not Barbie pink plastic!) doll’s house furniture (love the shower).

When I was younger my best friend Rebecca and her sister Sarah had the best tree hut in the world. It had a trampoline underneath so you could bounce, grab a rope and swing into the tree hut and best of all the door was painted with ‘No Boys Allowed’ . It possibly even also said ‘except for Dad’ but my memory is failing me there. Oh to be young (and small enough to fit in a treehouse) again!

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Bread winner!

Turn a regular ol’ sambo into a masterpiece with this delicious chutney. It’s got nothing on Bex Metcalfe’s mum’s chutney but is still pretty damn tasty and so easy to make.

Tomato, capsicum & chilli chutney

2 tbs olive oil
1 brown onion, finely chopped
2 garlic cloves, finely chopped
2 rd capsicums, halved lengthways, deseeded and cut into 2cm pieces
500g cherry tomatoes, quartered
2 small red chillies, halved lengthways, deseeded and chopped
½ cup white wine vinegar
1 cup brown sugar
¼ cup currants
Salt and ground black pepper

  1. Heat oil in a medium pot over medium heat. Add onion and cook, stirring occasionally, for 5mins until tender. Add garlic and capsicums and cook, stirring occasionally for 5mins. Add tomatoes, chillies, vinegar and sugar. Stir to combine and bring to the boil. Reduce heat and simmer, stirring occasionally, for 1 ½ hours or until thick. Stir in currants and season with salt and pepper to taste.
  2. Pot hot mixture into a warm sterilized jar and allow to cool. Firmly seal when cold. Store in fridge for up to 1 month.

After seeing all the ingredients go into the pot I had big plans to provide everyone with a jar (complete with checkered fabric lids, handwritten tags and ribbon ties) but the ingredients reduced quite heavily, making only about 3/4 cup of chutney. I’d recommend doubling the recipe (cherry tomatoes are super cheap at Paddy’s at the moment!) so that it fills two small jars, or one large Dolmio pasta sauce jar. Great with honeyed ham and rocket, chargrilled vegetables or BBQ chicken. (Image: CozyMemories from Flickr)

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Adorn your walls….

P.S I’ve found the best place to buy (cheap) old printing press letters in an array of fonts and I’m keeping it all to myself!

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I love homewares. I love to be organised. I love clever little gimicky inventions.
So what’s not to love about this calendar by Oscar Diaz (http://www.oscar-diaz.net/)?  
Or this clock from thirddrawerdown.com?

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Thai Green Chicken Curry with my own homemade Thai Green Curry paste:

2 chopped spring onions
3 thinly sliced lemon grass stalks (white part only)
1 cup firmly packed chopped coriander
½ cup firmly packed chopped Thai basil (use more if you like the aniseed taste)
Thumb sized piece grated ginger
2 cloves garlic
2-3 chopped green chilli’s
2 tbspn lime juice
2 tbspn brown sugar
1 tbspn fish sauce
1 can coconut cream
8 whole kaffir lime leaves

Place all ingredients (except kaffir lime leaves) in food processor and process until smooth. Add kaffir lime leaves and refrigerate in sealed container for up to a week (two days is best I’ve found).  Marinate diced chicken in paste for 15mins before boiling in a large pot. Add beans, sliced capsicum and snow peas and serve over steaming hot brown or basmati rice. Easy!

  • Kaffir lime leaves can be found in small punnets near the herb section of your supermarket and if you have leftover leaves (which you do with this dish) they can be put in a sealed sandwich bag and into the freezer.
  • If you don’t have the luxury of nearby fruit and vegie markets then lemongrass can be brought in the jar (already cut for you too!)

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