Red Capsicum Soup

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I invented this recipe for Red Capsicum Soup and it is delicious!

Be warned though, do not even taste the capsicums once they have been roasted. Every time I make this mistake I eat all of the capsicum and end up with no soup.

2 red capsicums

750ml bottle of passata

I onion

sliver of butter

I garlic clove

500ml water

Roast the capsicum for 20 minutes at 220 degrees Celsius. Take out of the oven and wrap up in aluminium foil and leave it until it cools. Remember what I said about not tasting the capsicum at this stage? Do as I say and not as I do.

Cook the onion and garlic in the butter in a deep saucepan. While the onion is cooking peel the capsicum skin off, then chop it up and put it in the pot with the onion. Pour in the passata and water, put the lid on the saucepan and simmer for about 15 minutes.

This makes about two big serves.

 

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Ribs & Burgers

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He Who Eats All of Our Leftovers read a restaurant review recently for Ribs & Burgers which made him very keen to try their ribs. Obviously I went along on the excursion too, even though I’m more of a burger fan.

The Ribs & Burgers we went to was in Hawthorn, in Melbourne. The décor is ‘old butcher’s shop’, with big, rustic looking timber counters and tables, serving paddles hanging up in the style of meat hooks and a cool room with a picture of a cow divided into cuts of meat. There is a vegie burger available, but it really is only a token gesture. Meat is the main attraction on this menu.

I had sliders, which for the uninitiated are tiny burgers, one chicken and one beef. The beef slider was fantastic but the chicken burger was not. Luckily He Who Eats All of Our Leftovers finished it for me, because he luuuves chicken.

He Who Eats All of Our Leftovers had a Combo, with beef ribs and sliders. He shared the ribs with me and they were good. We also had onion rings which were yummy, although I have to say, I prefer the onion rings from Hungry Jacks… (don’t judge me, I like what I like).

The menu had a good variety of burgers and ribs, including pork, lamb and salmon, salads, chips and other sides, as well as a children’s menu.

Ribs & Burgers were good, but if they were next door to Kermonds in Warrnambool, I would get my burger from Kermonds instead. If I had the choice between an ordinary takeaway shop in the suburbs and Ribs & Burgers, I would choose the takeaway shop, because there is nothing like the smell and taste of a sloppy Australian hamburger with onion, bacon, cheese, beetroot, tomato and lettuce, and a big splash of barbecue sauce.

Still, Ribs & Burgers provided us with an experience that I enjoyed.

Biscuit Pudding

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Uncooked biscuit dough is one of the great pleasures of life – just ask Honey-Bunny.

Biscuit Pudding combines the best of both worlds, crisp biscuit exterior and soft, cake-like insides. This pudding is sensational with ice cream.

1 1/2 Cups Plain flour

3/4 Cup bi carb soda

125 gm butter

1/2 Cup brown sugar

1/2 Cup caster sugar

1 egg

1/2 teaspoon vanilla extract

100 gm chocolate. You can use cooking chocolate, eating chocolate, chocolate bits or chocolate melts, left over Easter Eggs or Christmas chocolate, (who are all of these people who don’t eat their chocolate within a few days of receiving it and what is wrong with them?), or any combination of milk, dark or white chocolate that appeals to you. Don’t bother with compound chocolate though, that stuff is not worth buying – it leaves a waxy residue on your tongue, and for the sake of saving a few dollars, don’t bother.

Cream butter and sugar, mix in the eggs and vanilla. Fold in the flour and bi-carb soda, then mix in the chocolate. (You can tell from the photo that I used biggish chunks of chocolate, but next time I make this I will cut them a bit smaller).

Grease a casserole dish with butter and press the mixture in flat.

Bake for 25 minutes at 175 degrees Celsius.

Serve hot with ice cream.

 

Caramel Popcorn

pop

Caramel Popcorn is the perfect movie food. Or tennis or football, or whatever you like to watch on television.

1/2 Cup popped popcorn

125gm butter

3/4 Cup sugar

2 Tablespoons honey

1 Cup chopped pecans

Place the sugar, butter and honey into a saucepan, dissolve at a low heat while stirring, then boil like mad until the toffee starts to change colour.

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Mix in the nuts, then mix into the popcorn.

Spread the mixture over a large tray (remember, baking paper is your very dear friend on these type of occasions), then let the popcorn set before breaking it into pieces.

Rivoli Cinema Melbourne

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He Who Eats All of Our Leftovers knows how much I like Art Deco architecture, so he recently surprised me with a trip to the Rivoli Cinema in Camberwell, Melbourne.

The Rivoli was built in 1921, rebuilt in 1940 and refurbished and extended again in 2001. The following photo shows the mosaic behind the Candy Bar.

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The Grand Staircase is spectacular.

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The art is beautiful too.

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We saw Love and Mercy, which tells the story of Brian Wilson from the Beach Boys.

 

Sea Dream Slice

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Ignore the photo, Sea Dream Slice is delicious.

This is another great recipe from the Magnificently Simple Marvellous Slice Recipes Cookbook. I don’t know why this is called Sea Dream Slice, maybe the person who invented this had a lot more imagination than me.

1 packet of crushed Marie Biscuits, (for those outside of Australia, Marie Biscuits are plain sweet biscuits).

3/4 Cup brown sugar

1 Cup sultanas

2 teaspoons vanilla extract

125gm butter

1 1/2 tablespoons cocoa

1 tablespoon milk

3 tablespoons coconut

Cream the butter and sugar, then mix in the crushed biscuits, cocoa, sultanas and vanilla extract.

Mix well, then add the milk. Roll into two logs, (I was lazy and only made one log, but they were a bit too big. When I make this next time, I’ll make two logs). Roll the logs (plural) in coconut then wrap up in baking paper.

Refrigerate until firm, then cut into slices.