Tag: Spice Peddler

Duck Duck Curry

January may be over but I had to post one last quirky but delicious recipe. And this is a beauty.  You wouldn’t think to look at it that this duck curry is one of my Spice Peddler “Oh no, let’s go crazy” recipes.  But it is. So please join me on a Hop, Step and a Jump around the world as we take a look at this yummy duck curry.

Congratulations!
Today is your day.
You’re off to Great Places!
You’re off and away!

 

The Hop – Reunion Island

 So guess what makes this duck curry so kooky?

Well, it’s got duck….duh!!!  And sweet potatoes.  So nothing odd there.  It’s got some sun-dried tomatoes which I have never used in a curry before but a tomato is a tomato right? But you know what else it’s got?  Wait for it…..vanilla beans!

 Who puts vanilla beans in a curry?

Well apparently the people of the island of Reunion do. 

And you know what? 

It works!!!!

The Step – Tahiti

So from the Indian Ocean, we’re going to fasten our seatbelts and stow our tray tables because we’re now off to another tiny island but this time in the French Polynesian part of the Pacific Ocean.

Simon, Tahiti….

 I guess the original recipe would use Madagascan vanilla beans but the Tahitian Vanilla beans which I got from the  team at the Spice Peddlers has a rich fruity, floral, slightly aniseedy flavour which I think combined really well with the vegetables and the ginger in the curry. 

Vanilla Duck Curry - Vegetables
Vanilla Duck Curry – Vegetables

The vanilla flavour here is not overpowering, it is an undertone.  Unless you were told there was vanilla in it you would know there was something there but probably not automatically guess it was vanilla. . As the people of Reunion and Tahiti  may say, it just adds that certain “je ne sais quoi”  to what would otherwise be a pretty standard curry.

Duck and Vanilla Curry2
Duck and Vanilla Curry2

 The Jump – Iran

 I served this with one of the recipes from Persiana by Sabrina Ghayour – the Chelo or Persian Basmati Rice. I was a bit disappointed by this as one of my favourite things from Vietnamese cooking is when you have claypot rice and you get those lovely chewy almost burnt bits of rice.  I really wanted my chelo to turn out like that.  Sadly that was not to be.

Mine looked like this:

Persian Basmati Rice2
Persian Basmati Rice2

You can see what it should have looked like here.

Still, I think I’m taking the failure pretty well….

Have a great week! 

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Duck and Vanilla Curry
A delicious, slightly spicy duck curry with an unexpected ingredient
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Ingredients
  1. 1/2 vanilla bean, halved lengthwise, seeds scraped out and reserved, bean cut into pieces about 1 cm long
  2. 2 teaspoons mild curry powder
  3. 1/2 teaspoon salt
  4. 4 duck breasts
  5. 2 tablespoons unsalted butter
  6. 3 medium onion, chopped (4 cups)
  7. 2 medium tomatoes, chopped (1 cup)
  8. 1 sweet potato peeled and cut into 1 cm cubes
  9. 2 to 3 sun-dried tomatoes, finely chopped
  10. 1 clove of garlic, finely chopped
  11. 1 tbsp ginger, grated
  12. 1 whole clove
  13. To garnish (optional)
  14. Chopped peanuts
  15. Chopped coriander
Instructions
  1. Combine the vanilla seeds, curry powder and salt in a small bowl.
  2. Score the duck breasts on the skin side (ie run the knife over the duck skin to create a cross hatch pattern. Do not go through the skin to the actual meat.
  3. Rub the spice mixture on the duck breasts both skin and meat side.
  4. Lay the duck breasts, skin side down, in a dry heavy-based large frying pan and gradually turn up the heat. Fry for five to 10 minutes, until most of the fat has rendered and the skin is golden brown.
  5. Turn the duck breasts over and lightly brown the other side for a couple of minutes, or until they feel slightly springy when pressed.
  6. Remove the duck from the pan.
  7. Add the butter and allow it to melt.
  8. Add the onion; cook for 5 minutes, until it has softened, then add the garlic and ginger. Add the tomato, sweet potato, sun-dried tomatoes and the clove; cook uncovered until sweet potato is just tender then add the duck back to the pan and allow to warm through.
  9. Discard the clove and the pieces of vanilla bean before serving.
  10. Garnish with chopped peanuts and coriander.
Adapted from Traditional Réunionnais recipe via the Washington Post
Retro Food For Modern Times http://www.retrofoodformoderntimes.com/

Nutty Nutella Cake… with a Meringue Topping

Just as we finish a good meal with something sweet, so shall we round out the month of madness with one of the kookiest recipes I’ve seen lately.  And here it is: 

Nutty Nutella Cake
Nutty Nutella Cake

 Looking at that photo, I know what you are thinking.  And you know what? 

Some of you are mean!!!!

Have you been taking lessons from my family?

So these are not the best looking cakes in the world.  There is a definite dip in middle of all of them.  The texture is kind of rough….then again….that rough texture is also kind of crispy and there is a delicious fudgy layer in the middle. And who doesn’t love a fudgy layer?

Nutty Nutella Cake2
Nutty Nutella Cake2

 But remember the Twinkie Defence?  I’m about to launch the Picnic Defence. The Picnic is one of the best chocolate bars ever. Chocolate, caramel, wafer, peanuts.  So good.  The only problem?  It looks like a big old turd.

 But so good to eat.

And the Nutty Nutella Cake is the Picnic bar‘s next door neighbour in “Dammit we taste so much better than we look” Street.

You know what else makes this cake so special?  I’ll tell you in a moment but first, let’s take a walk down Pronunciation Avenue and talk about Nutella.  In Australia ( and I believe England), we call this super delicious chocolate hazelnut spread Nut-ella.  Because it’s made of nuts.  And….ella.  Ella being an Italian euphemism for a shit ton of sugar.

However, definitely on The Splendid Table Podcast and I’m sure a few others I listen to, I have heard Americans call this stuff Noo-tella.

WTF?  I can get over that whole tomato / tomayto thing.  But Noo-tella is a step too far. 
It’s NUT-ella.  End of.

Nutella Cake3
Nutella Cake3

I first found this recipe on the Masterchef site.  However, it has since been taken down.  Only a picture remains. And yep, phew…Matt Preston’s cake is as ugly as mine…

http://tenplay.com.au/channel-ten/masterchef/recipes

 Possibly even uglier.

But I was able to find a copy in Matt Preston’s latest book and in the same spirit of adventure in which I made muffins from ice cream and flour a few years back I decided to give it a whirl.  And you know what else….there’s obviously some weird psychic connection between Matty P, and me because in the same book, he has a recipe for “bread” made from you guessed it, ice cream and flour!

 So, you wanna know what’s in these ugly but delicious sweet treats?

Nutella Cake Ingredients
Nutella Cake Ingredients
  • Nutella…or if you’re cheap like me, supermarket brand hazelnut spread. 
  • Eggs
  • Vanillla

That’s all folks.  C’est tout.  Three ingredients.  To get this….

Nutella Cake 4
Nutella Cake 4

And you know what?  That little dip….don’tcha just want to fill it up with all sorts of deliciousness?

I went for a contrast – still warm cake with some of my ancho berry sorbet and a couple of leaves of chocolate mint – direct from the garden!!!

Nutella Cake and Ancho Sorbet 1
Nutella Cake and Ancho Sorbet 1

But you could have any flavour of ice cream, or some salted caramel sauce..or even some normal frosting…

DSC02387Or what if you added a big dollop of nutella into the dip and then made a meringue over it?  OMG.  I am so making that….stay right here.  I”ll be back…..

Just got to fill these cakes….

Filled Nutella Cakes
Filled Nutella Cakes

 Then whip up a meringue….

Meringue top
Meringue top

And bung ’em in the oven for a bit….

And then…..

Meringue Topped Nutella Cake
Meringue Topped Nutella Cake

 I am giggling like a little girl and dancing round my kitchen.  My, face, my hands, my camera are all smeared with chocolate and meringue and am feeling both a little nauseous and like I have died and gone to heaven….

We only had three of the cakes left and I have just eaten two of them….they were that good!!!!

Scuse the fingers….but you’re lucky there are any photo’s I was so busy shoving these into my gob taste-testing to ensure the highest possible quality standards.

Nutella Meringue Cake2
Nutella Meringue Cake2

 And look at that…the light as air toasty on top meringue, the oozy melty nutella and the cakey base….

What a way to end the month!!!!

I am racing to get this out because I am heading up to the sunshiney Gold Coast very early tomorrow morning for a couple of days – sadly mostly work and not much play – but by the time I can post again it will be February….which is as scary as hell.  Where did January go????

Have a great week where ever you are and what ever you get up to.

 

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Nutella Meringue Cake
Yields 10
A delicious chocolate cake with a base of three ingredients. Good by itself or topped with your favourite flavours for a super delicious treat!
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For the Cake
  1. 4 large eggs
  2. 240g Nutella or chocolate hazelnut spread of your choice
  3. 1 tsp vanilla
For the topping
  1. Additional Nutella - 1 tsp per cake
  2. 3 eggs
  3. 1 1/2cup of sugar
For the cake
  1. Preheat the oven to 175C.
  2. Lightly grease your cupcake liners and place in a tray.
  3. In a large bowl, whisk the eggs on top speed until they have tripled in size (approx 6 minutes but this will depend on the power of your mixer).
  4. Place the Nutella in a metal bowl with the vanilla extract and stir over a pan of boiling water until the Nutella softens. (You can also do this in a microwave - use a microwave safe bowl and heat for 1 minute, stirring every 15 seconds).
  5. Turn the mixer down to low and drop spoonfuls of Nutella into the egg mixture. Repeat until all the nutella has been added and the Nutella is completely mixed in.
  6. Scrape down the sides and bottom of the mixing bowl with a spatula to ensure there is no Nutella sticking to them and stir a few times by hand.
  7. Pour the Nutella mixture into the prepared cases, filling them about 3/4 full.
  8. Bake for approx 15-20 minutes until a skewer inserted into a cake comes out clean.
  9. The cakes will look lovely and round when they come out of the oven but they will collapse as they cool.
  10. Once cool, add a spoonful of Nutella into each dip.
For the Meringue
  1. Separate the eggs and place the whites in a clean, dry bowl.
  2. Beat until the mixture forms stiff peaks.
  3. Gradually add the sugar and beat until the mixture is thick and glossy.
  4. Spoon or pipe this mixture onto the cakes.
  5. Place under preheated grill for 1-2 minutes or until lightly toasted. Alternatively, use a culinary blow torch to lightly grill the meringue
Notes
  1. This cake is also great topped with a scoop of your favourite icecream, would be awesome with a salted caramel, berries and cream etc.
  2. I used a coconut oil spray to grease the cupcake liners which added the slightest hint of coconut to my cakes.
  3. The meringue quantities above will cover an entire batch of cupcakes.
Adapted from Matt Preston's Idiot Cake
Adapted from Matt Preston's Idiot Cake
Retro Food For Modern Times http://www.retrofoodformoderntimes.com/

 

 

 

B is for Baby Bundt, Bacon & Bay and Blonde Bombshells

B is also for Bozo, Blog and Birthday.

Quadruple Chocolate Baby Bundt
Quadruple Chocolate Baby Bundt

As in guess which bozo forgot to celebrate her own blog’s 2nd birthday on May 25th?

So, today we’re having a Belated (don’t worry, I promise I won’t capitalise every word that starts with a B) Birthday, (no really, I won’t) celebrating my second annivesary with food using the second letter of the alphabet.  See what I did?  Second year, second letter? 

You’d think I planned it. 

Maybe you should keep thinking that….I”m all for anything that makes me look better!!!

So anyway, it’s my birthday so let’s get this party started.  And I’ve said it before, and no doubt I will say it again, (purely because I’ve got a bottle of the stuff that isn’t going to drink itself) a retro party isn’t a retro party without Parfait Amour. And any party is better with a blonde bombshell!

Nope not like this, the blonde bombshell I am referring too is a cocktail made with the aforementioned Parfait Amour. I’m not sure why it’s called a Blonde Bombshell as it comes out a gorgeous dusky pinky purple. 

First Course – The Birthday Blonde Bombshell

It’s my party…cocktails count as a course….in my perfect world, we would skip main meals altogether.  We would move from cocktails to fingerfood to dessert.  

Blonde Bombshell

Wow!!!  I think I may have found my Parfait Amour drink of choice.  This was lovely!!!  Sweet and florally and almost kind of musky…it reminded me a little bit of Turkish Delight…maybe it was the roses in the Parfait Amour. Very girly, very pretty. Easy to drink….hmmm….maybe getting rid of that bottle won’t be as hard as I previously thought! 

Second Course – Bay Wrapped Bacon and Prunes

Bay Wrapped Prunes in Bacon3
Bay Wrapped Prunes in Bacon3

This is basically a take on a Devils on Horseback.  But wrapped in a bayleaf. And I added a little smear of my Strawberry Habanero Sauce to the bacon before wrapping it around the prunes.

Note for the unwary – grilling bay leaves makes your entire kitchen smell like you’ve been smoking marijuana.  For about a week.  Which is fine until you have a plumber come to fix your leaking tap and they ask you if you can score them some bud.  

Bay Wrapped Prunes in Bacon
Bay Wrapped Prunes in Bacon

 I barely even know what that means.

Despite that, you really can’t go wrong with these…salty, sweet, spicy, crispy…The bay leaves added a slight resiny flavour that was quite pleasant but prevented the bacon from getting really crispy which was slightly disappointing.

  I served it them with some more of the strawberry habenero sauce.  And the saltiness was a great foil to the sweetness of the Blonde Bombshell.

 

Bay Wrapped Prunes in Bacon2
Bay Wrapped Prunes in Bacon2

Delicious!

But now to the piece de resistance. The dessert.

So….what’s better than a triple chocolate baby bundt? 

A QUADRUPLE chocolate baby bundt. 

And what’s better than a quadruple chocolate Baby Bundt? 

A Quadruple Chocolate Chilli Baby Bundt!

Third Course – Quadruple Chocolate Chilli Baby Bundt

So, if you’re following me on Instagram you would have already seen me post my first experiment with the Spice Peddler’s Mexican Chilli Chocolate Cake Mix.  That was a Chili Chocolate Cupcake with a Chilli Toffee Shard topped with Vanilla Icecream and my Strawberry Habenero Sauce.  OMG, I thought this was the best thing ever…so, so good.  The cake was fudgy and spicy and delicious, the vanilla icecream and chilli sauce worked together perfectly and the chilli toffee was a cute and quirky touch.  Basically, this was me on a plate!!!!

Chocolate Chilli Cupcake with A Chilli Toffee Shard
Chocolate Chilli Cupcake with A Chilli Toffee Shard

 Gahhh….so how do you top that?  

Well, I found this recipe  for a cake called a Tyroler in a Delicious Magazine and I had a little play with it.  And came up with the the Quadruple Chocolate Chilli Baby Bundt.   I used the Spice Peddler Mexican Chilli Chocolate Cake Mix as my base and it was super delicious!

Quadruple Chocolate Baby Bundt 5
Quadruple Chocolate Baby Bundt 5

This was really good.  Then again, how could it not be? 

It had quadruple chocolate. 

And a touch of chilli. 

And walnuts. 

And rum soaked sultanas. 

And did I mention quadruple chocolate?

Quadruple Chocolate Baby Bundt3
Quadruple Chocolate Baby Bundt3

So, it may have been belated but worth the wait because these were all awesome!!!!

I’ll try to be on time next year and if not, I can always repost this and rename it Birthday 3 – Cocktails, Canapés and Cake.

Hope you all have a fabulous week!!!!

(Recipes below)

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Blonde Bombshell
Serves 1
A delicious cocktail, perfect for a celebration.
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Prep Time
10 min
Cook Time
5 min
Prep Time
10 min
Cook Time
5 min
Ingredients
  1. 1/2 ounce Parfait Amour
  2. 1/2 ounce St Germain Elderflower Liqueur
  3. Sparkling Wine, preferably pink, definitely chilled
Instructions
  1. Pour the Parfait Amour into a chilled champagne flute.
  2. Add the Elderflower Liqueur.
  3. Top with the sparkling wine.
Adapted from completecocktails.com
Retro Food For Modern Times http://www.retrofoodformoderntimes.com/
Bay Wrapped Prunes In Bacon
Serves 5
A delicious salty, sweet, spicy modern take on a classic canape
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Prep Time
20 min
Cook Time
8 min
Prep Time
20 min
Cook Time
8 min
Ingredients
  1. 10 rashers of streaky bacon
  2. 20 prunes
  3. 20 bay leaves, fresh if at all possible.
  4. Strawberry Habanero sauce or condiment of your choice (optional)
  5. 20 toothpicks
  6. Strawberry Habanero sauce or condiment of your choice to serve
Instructions
  1. Preheat grill to 150°C.
  2. Lightly smear each rasher of bacon with some strawberry habanero sauce.
  3. Cut each rasher in half.
  4. Wrap each half rasher around a prune.
  5. Wrap a bay leaf around this.
  6. Secure with a toothpick.
  7. Repeat 19 times.
  8. Grill until bacon gets crispy.
  9. Serve with more strawberry habanero sauce.
Adapted from Delicious Magazine, January 2003
Retro Food For Modern Times http://www.retrofoodformoderntimes.com/

Quadruple Chocolate Chilli Baby Bundts
Serves 4
A gorgeous Baby Bundy with quadruple chocolate and a slight chilli kick
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Prep Time
1 hr
Cook Time
45 min
Prep Time
1 hr
Cook Time
45 min
For the Cake
  1. 1/2 quantity Spice Peddler Mexican Chocolate Chilli Mix
  2. 1 tsp cinnamon
  3. 100g sultanas
  4. 2 tbsp rum
  5. 3 eggs
  6. 200g butter, very soft
  7. 100g dark chocolate chips
  8. 2 tbsp walnuts
For the Dark Chocolate Ganache
  1. 100g dark chocolate
  2. 2 tbsp cream
For the White Chocolate Ganache
  1. 100g White Chocolate
  2. 3 tbsp cream
Instructions
  1. Preheat the oven to 180°C.
  2. Grease 2 Baby Bundt pans with melted butter.
  3. Chill, then lightly dust with flour, shaking off any excess.
  4. Soak the sultanas in rum.
  5. Place butter, eggs and cake mix into the bowl of an electric mixer and beat until well combined.
  6. Stir through chocolate chips, sultanas and any rum remaining in the bowl.
  7. Pour into the prepared cake pans and cook on the lower shelf of the oven for 45 minutes or until a skewer inserted in the centre comes out clean. Allow to cool slightly in pan, then turn out onto a cooling rack.
  8. Chop and toast the walnuts.
For the Dark Chocolate Ganache
  1. Melt the dark chocolate and the cream over a double boiler.
  2. Cool then pour over cake.
For the White Chocolate Drizzle
  1. Melt the white chocolate and cream over a double boiler.
  2. Cool.
  3. Drizzle over the cake.
  4. Sprinkle the chopped walnuts over the top.
  5. ENJOY!
Adapted from Delicious Magazine, August 2011
Retro Food For Modern Times http://www.retrofoodformoderntimes.com/

 
 
 

Thursday Night Noodles (Spice Peddler)

For me, Thursday is that day….

You know the day…its when all the vegetables that you bought on the weekend start to look a little drab and tired.

Plus you’re starting to run a bit low and really just have bits and pieces left over from the things you have made in the week.  A few beans, a small wedge of cabbage, a measly carrot….

Well here is my new standby which not only gets rid of all of those oddment vegetables  but looks pretty, smells great, takes no time to prepare and tastes fab.u.lous.

World, meet my Thursday Night Noodles.

Thursday Night Noodles With Duck
Thursday Night Noodles With Duck

We had our first taste of these with some delicious confit duck breast but you could equally have a salmon filet, a chicken breast, some prawns, some steak or marinated tofu or you know what?  The noodles are super tasty just as is.

The recipe is one that you can flex as you want.  I had cabbage, carrots, red onion, coriander and snow peas and mushrooms.  But you can throw in any veg you have.

Thursday Night Noodles Ingredients
Thursday Night Noodles Ingredients

I used the super yum Spice Peddler Balinese Spice Rub as my spice blend – the mix of white and black peppercorns, nutmeg, lemongrass, garlic, sugar, turmeric, sesame, onion, chilli,ea sea salt, galangal, ginger and mace is the perfect match for the South East Asian flavours I wanted this dish to have.

Balinese Spice Rub
Balinese Spice Rub

As in all great standby’s you can vary this in as many ways as you have imagination – the mix of veg, the spice blend, the type of noodles, the protein…use what you have; smoke ’em if you got ’em!

Speaking of which…am I ever going to be over this song?  Apparently not.

So summer, so fun!

I’m going to be spending my week shakin’  it like a bad girl; have a great week whatever you do!

Oh I’ve started using the Ziplist recipe software.  It should make it much easier for you to print, save and shop for the tasty delights you find on here.  Use it now and make the noodles tonight…whatever night it is!

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Thursday Night Noodles (Spice Peddler)

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Serves 2

Thursday Night Noodles (Spice Peddler)

Ingredients

  • 2-3 handfuls of chopped vegetables. I used cabbage, carrot, snowpeas, onion, mushrooms
  • 1 tbsp peanut oil
  • 1 heaped tsp Spice Peddler Balinese Spice Rub (or other South East Asian Curry paste or powder.
  • 2 tsp Chilli Jam (optional)
  • 1 packet Hokkien noodles
  • 1/2 can coconut milk
  • Coriander, lime, chopped peanuts, chopped chilli to garnish
  • 2 Confit duck breast or protein or your choice (optional)

Instructions

  • Cook your protein of choice. About 10 minutes before that is done begin the noodles.
  • Heat the oil in a wok. Add the spice mix and stir for a minute until fragrant.
  • Add the chilli jam and the vegetables and stir until the vegetables start to soften.
  • Pour boiling water over the noodles to soften.
  • Drain after 5 minutes.
  • Add coconut milk to the vegetables and heat through.
  • Add the noodles and stir through.
  • Place the noodles on the plate, top with your protein.
  • Garnish with coriander, lime peanuts and chilli as desired.
http://www.retrofoodformoderntimes.com/2014/03/10/thursday-night-noodles-spice-peddler/

Rolling, Rolling Rolling…Stuffed Cabbage Rolls (Daring Kitchen & Spice Peddler recipe)

I’ve been doing some wicked multitasking over the last few weeks – moving house has taken up just about all the time, energy, patience  and sanity I had left…which, particularly in the case of the last two was not a huge amount to begin with.

So, how to get through the move, life in general,  and a couple of cooking challenges for the month? Multitasking is how.  November’s Daring Cooks’ Challenge had us on a roll! Olga from http://www.effortnesslessly.blogspot.com/ challenged us to make stuffed cabbage rolls using her Ukrainian heritage to inspire us. Filled with meat, fish or vegetables, flexibility and creativity were the name of the game to get us rolling!

The Spice Peddlers this month sent their Big 5 Pepper Steak Rub which consists of black, green, white, pink, Szechuan and Tasmanian pepper plus cardamom, garlic salt, nutmeg and cloves.  This is a delicious blend which should by no means be limited to Pepper Steaks…although, having said that, it would be pretty great used like that.

Cabbage Rolls 2

So, the basic recipe for the cabbage rolls can be found here along with a vegetarian and a fish version which I am just itching to try!

I made some changes to the original recipe.  I’m not a huge fan of pork so I used lamb mince as my meat of choice.  I also added a teaspoon of the Big 5 Pepper Steak rub into the lamb mixture.

DSC00278When I made my rolls, I had a quite a bit of the meat mix left so I made up some meatballs and lightly fried them up before adding them to the pan with the rolls.  As I was frying them up, I also sprinkled more of the Pepper Mix into the pan so the meatballs picked up the pepper mix and got a kind of crunchy peppery coating on them.  Delish!!!

???????????????????????????????

Then into the oven with tomato sauce, another light sprinkle of the Pepper Mix and some salt to finish and a lovely hearty meal was had by all.

Perfect timing too because, whilst Melbourne’s weather cannot compare with the Ukraine, it has been an unusually cold summer and the cabbage rolls and a glass of red were the perfect accompaniment to a chilly night where we had to put the fire on!  The warming spices in the Big 5 Pepper Rub were a perfect blend for this hearty and warming dish.

Stufffed Cabbage Rolls
Stuffed Cabbage Rolls

This wasn’t the quickest of things to make as it has many moving parts – pre-cooking the cabbage, and the rice, making the filling and the tomato sauce, then the baking all takes time.  However, no single  part is difficult and it is delicious and was as good, if not better when re-heated for lunch the following day

Also, I used half the quantity in the given recipe and, as you can see, it made a huge amount….

Meantime, i was inspired by this recipe’s Ukrainian heritage to have a look at some of the great old posters produced in the Eastern bloc…

I think this is the one that insprisred the Franz Ferdinand cd cover:

1920’s Communist Poster
Franz Ferdinand

These are some awesome Polish movie posters:

Polish Movie Posters

And this is apparently an anti-drinking message…yep, I’ve had mornings where my head felt like that too…

Last month’s Bloody Mary was kind of a hit so I’m going to be spending the new few days thinking about how I can incorporate the Big 5 Pepper Steak Rub into a cocktail…stay tuned!

Have a great week!

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