member blog: frizz1974
frizz1974
From
Wallerawang, Oz
Member since
29th Jun 2005
About
Hi Everyone, My name is Bel.
I am a stay at home Mother of 2.
Nakita is 8 and Clayton is 5.
I keep very busy just looking after the house & kids, I havent a clue how people raise kids & have full time jobs. My hat is off to anyone that can manage that & not go crazy.
I have a background in hospitality. Mostly bar & waitressing but I was getting into the management side of things when I left to start a family. Next year I may do commercial cookery.
This year Clayton has started school, and now they are both there I am volunteering to help out by joining the Parents & Citizens Asoc. in the Vice Presidents role. I am also on the canteen committee which means lots of hours spent catering sporting events & later in the year, a local vintage car show.
My Avatar: That is my son Clayton when he was almost 2 years old. I had just gotten my J.O mortar & pestle for my 30th birthday. How cute is he?
Well, thats it. Me. In a nutshell.
Bel
frizz1974's blog posts
Custard Biscuits
Tue 24 Jun 2008GARDEN BLOG
Preheat oven to 180°C. Line 2 baking trays with baking paper.
Using an electric mixer, cream butter and sugar until light and fluffy. Add egg and vanilla. Beat until well combined.
Sift flour and custard powder together over butter mixture. Add white chocolate and stir until mixture forms a soft dough.
Roll tablespoonfuls of mixture into balls. Place on prepared trays, allowing room for spreading. Using a fork, press dough to flatten slightly. Bake for 10 to 12 minutes or until golden. Stand on trays for 5 minutes. Transfer to a wire rack to cool. Serve.
I loved this at it was very simple, my son Clayton helped with them & could do most of it by himself, he just needed help with measuring, and holding the beater.
They have a great texture, and I couldnt stop myself from eating a couple hot from the oven... 
The are quite crunchy once cooled. I think they would be great with some chopped macadamia nuts added. And maybe drizzled with white choc.
A Leftover Pork Goulash Experiment
Fri 20 Jun 2008GARDEN BLOG
I was thinking of the look of the pork & pepper goulash from JAH. That slow-cooked meat just falling to bits.
I had 2 lots of leftover pork in the freezer, one was from a bone in roast, and the other from a fillet peice. All up I had quite a bit of meat there. Over 1kg.
First I simmered the bones in water for 3 hours, with some salt & pepper until they were falling apart. I strained the liquid off, and cooled the bones, picking off all the meat.
I fried off 2 brown onions, thinly sliced, until really golden, almost burnt.
Then I added back the liquid, 1 cup red wine, 2 chopped cloves of garlic and the diced fillet. Simmered until the meat was coming apart, added back the meat from the bones. Taste for seasoning. Maybe add some parsely? I didnt have any to add.
I like it thick, so I thickened it with gravy powder.
I was a little over board with the liquid content, otherwise it might have been better to start off with less water than the 4 litres I started with, then the sauce could be kept as a reduction type thing.
It was really good with mashed potatoes, but even better reheated today & spooned over crunchy italian bread toasted with "lashings" of butter
My first FIDGET PIE
Tue 10 Jun 2008GARDEN BLOG
500gm potatoes
350gm bacon (not precut)
1 large onion
1 large cooking apple
parsley
S&P
200ml dry cider
1 tbls cornflour
pastry
butter or egg
Keeping everything roughly the same size:
Peel & roughly dice potatoes. Parboil.
Peel & roughly dice onion.
Dice bacon.
Start bacon in a cold pan, add onion once fat is rendered, add potato, cook stirring occasionally for 10 minutes on low heat.
Peel & roughly dice apple. (I used Granny Smith, use Bramley if you can get it)
Remove from heat, add peeled & roughly diced apple & chopped parsely. Season.
Tip this mix into a pie dish.
Mix cider with corn flour, and pour over pie filling.
Top with pastry of choice. Make sure to leave a hole in the centre.
The recipe I followed tonight called for shortcrust, brushed with egg wash but I couldnt be bothered, and had filo that needed to be used so I scrunched it all up with melted butter.
Bake in a moderate oven (180 degrees C) for 35-40 minutes.
Serve with salad, or steamed green veg.
Folk Art
Fri 06 Jun 2008GENERAL BLOG
Ms Pablo asked me if I would mind posting a pic of some of my folk art.
I am proud of this piece as it won me a first place in this years local show.
But... its been more than a year since I painted it & I would love to do it again at some point, when I have mastered the techniques a little more. This plate is MDF (cheaper) and the burred out centre was fluffy & didnt take kindly to the sealer. The fluff went hard & bumpy and was not fun to paint. I destroyed 2 brushes.
Right now Im working on a blackboard for my kitchen. Im excited to be painting some fruit. So far I have done a pear, grapes & plums, and am happy with the results so far. When it is finished I will post it up.
The White Choc Cheesecake
Sun 01 Jun 2008GENERAL BLOG
This was a bit scarey as I thought it might not set enough & collapse when I removed the mould but.. I got lucky.
The flavour wasnt as "white choc" as I thought it would be, it tasted more like sweetened condensed milk (another ingredient) to me. The texture was very good, silky smooth.
frizz1974's foodwise posts
