Thursday, June 30, 2011

Korean Beef Rice Bowl

I love eggs as part of a main. Whether it is the scrambled eggs in fried rice or the egg in a Korean rice bowl. I guess I just love eggs. 
This recipe is light, simple and tasty. The beef has a lovely sweetness to it.
Recipe by Curtis Stone 

2 cloves garlic, finely chopped
3 teaspoon honey
¼ teaspoon chilli flakes
3 teaspoon orange fruit juice
1½ tablespoon soy sauce
3 tablespoon olive oil
400 g beef steak, cut into 1cm thick slices
1 cup long grain rice
4 eggs
2 lebanese cucumbers, cut in thin strips
50 g cup mushrooms, thinly sliced
1 spring onion, cut thinly diagonally
1 carrot, cut into thin strips
1. Pound the round steak so that it is ½cm thin. Cut into thin slices. In a bowl whisk garlic, honey, chilli flakes, orange juice, soy sauce and 1 tablespoon of oil. Add meat and marinate for at least 3 hours, covered in the refrigerator. Unfortunately, I didn't have time to marinate it for very long but it still tasted great.

2. Cook rice according to packet directions and keep warm.

3. Heat 1 tablespoon of oil in a frying pan over high heat, remove meat from marinade and stir-fry until just cooked through. Remove pan from heat and reserve beef.

4. Heat the remaining oil in a frying pan over medium to high heat and fry eggs until edges are crisp and golden.

5. Divide rice among 4 serving bowls. Divide vegetables and beef equally among the bowls over the rice. Top each serve with an egg.

Tuesday, June 28, 2011

The White Shirt

The white shirt, the classic staple in a women's wardrobe. Love. 

Images from Jak and Jil, Tumblr, Google Images, Style by Elin Kling, Streetfsn, Style Sight and The Sartorialist 

Thursday, June 23, 2011

Crepes Suzette and French Food Safari

This recipe is all comfort food. Oh do the French know how to that well. I love lemon curd so I sure love these crepes. This is simplified dumbed down version of the recipe. I now they look rather dodgy but they taste great! You can find a more advanced version of the recipe here on the SBS website.
Adapted from combination of recipes
2 eggs
2 cups flour
Zest from 1 lemon
2 3/4 cups water
Pinch of vanilla 
Suzette Sauce
1 cup unsalted butter, softened
1/2 cup caster sugar
Zest and juice from 1 lemon
2 teaspoons Grand Marnier or Cointreau
1. To make the crepes add the flour, eggs, vanilla and zest into a bowl. Add the water slowly to the bowl while whisking.
2. Brush a little butter on a pan over medium heat. Pour in half a ladle of the crêpes mixture, swirl around quickly to coat the bottom of the pan. The mixture should cover the whole pan and be thin crusted. Leave till golden. Turn over and leave until golden.
3. Brush the pan with butter between each crêpe and the other. I'm slightly paranoid about using excess butter (don't need more weight!) so I try to add as minimal as possible. But then again this is French cooking, how could you resist butter? When you are done, keep the crepes warm and fold them into quarters. Okay yes, I didn't that but yes that's what you are meant to do. 
4. Now for the suzette sauce, cream the sugar into the butter until you have a smooth texture.
5. Add lemon zest, lemon juice, and Grand Marnier or the Cointreau. It will begin to curdle when you add the citrus and the alcohol but don't worry it taste's great! 
6. Now serve the sauce over and in between the crepes. Top with fruit if you like. I topped them with frozen raspberries. 
French Food Safari
In the spirit of the French and the great food they have blessed us with, be sure to catch the French Food Safari on SBS One on Thursdays at 7.30pm. The first episode of the new nine-part series begins tonight. The series is filmed in Australia and in France. It's presented by Maeve O’Meara (love her passion for food!) and follows one of France's best exports to Australia, chef Guillaume Brahimimi. Together they go on a personal voyage and visit many of France’s top kitchens and food pilgrimages across Paris and regional France. 
Here is a video of a preview of the show.
Post sponsored by SBS

Tuesday, June 21, 2011

The Colour Maroon

I love deep colours like maroon. Such an exotic, luxurious feel to it. The colour of royalty.

Miu Miu heels and cardigan via net-a-porter

Images via Tumblr, Stockholm Streetstyle, Style and the City and Net-a-porter

Thursday, June 16, 2011

Chicken Tagine with Dates and Honey

I love savoury food with sweet flavours. This tagine is a great example of how great sweetness is with savoury food. The sauce in this tagine is just so luscious and rich. I've made it a few times now and my husband and I both can't seem to get enough of it. I don't have a tagine yet so I've made do with a casserole. Can't wait to make it in a tagine. I'm sure it will taste even better. 
Recipe from MasterChef Cook Book Season 2.
Serves 4-6
Preparation: 25 minutes
Cooking time: 1 hour and 25 minutes
3 teaspoon cumin seeds
3 teaspoon coriander seeds
2 teaspoon fennel seeds
12 cardamom pods, seeds removed
1 teaspoon black peppercorns
1/2 teaspoon sea salt
80ml (1/3 cup) olive oil
2 onions, finely diced
2 cloves garlic, crushed
4cm piece ginger, finely grated
2 long red chillies, seeded, finely chopped (I only used one)
1/2 teaspoon ground ginger
1 teaspoon ground tumeric
2 cinnamon quills
1kg chicken thigh fillets, each cut into 3 pieces
500ml (2 cups) chicken stock
10 fresh dates, pitted, chopped
80ml (1/3 cup) honey
35g (1/4 cup) silvered almonds, lightly toasted
Couscous, to serve
1. Using a pestle and mortar, finely grind the cumin, coriander, fennel and cardamom seeds with the peppercorns and salt. Pass through a fine sieve. 
2. Heat the olive oil in a flameproof tagine, casserole or heavy based saucepan over low heat. Add the onions and cook for 3 minutes, then stir in the garlic, ginger and chillies and cook for 5 minutes or until soft.
3. Add the spice mixture, ground ginger, turmeric and cinnamon quills. Cook over low heat for 2 minutes until fragrant. Increase the heat to medium-high and add the chicken. Cook for 5 minutes each side, turning occasionally, or until light golden. 
3. Pour in the stock. Reduce the heat to low, cover and simmer for 50 minutes. Add the dates and honey and cook, uncovered for a further 10 minutes. Remove the chicken from the pan with a slotted spoon.
4. Increase the heat to medium-high and cook for 5 minutes or until the liquid has reduced. Return the chicken to the pan and add the almonds. Serve the tagine with couscous.

Sunday, June 12, 2011

Editorial Watch - June/July 2011

Some of my favourite editorials at the moment...
Carola Remer for Vogue Nipon July 2012
Julia Stegner for Zoo Summer 2011
I've always had a thing for this hair do. Love the 70's and love the Burberry jackets in these pics. 
Claudia Schiffer for Harper’s Bazaar UK July 2011
Love love this photo. The colours are amazing.
Looking as hot as ever.
Emilia & Melissa for Vogue Australia July 2011.
Tara Lynn, Candice & Robyn for Vogue Italia June 2011
Plus sized shoot by Steven Meisel. Very interesting. Worth checking out the rest of the pics here.
Photos via Fashion Gone Rogue
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