Tag Archives: Carrot

It’s starting to feel like Summer

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It’s finally starting to feel like Summer. Yesterday and today we had maximum temperatures >30 °C. It’s just a pity it was so dry. The weather would be perfect if we had more humidity and some rain.

After a breakfast of scrambled eggs I spent today Spring cleaning for a rental inspection this week. I used my new Magic Bullet to prepare the eggs with a little cream. I served it on quinoa and flaxseed toast. I really needed a good mug of coffee after another poor sleep.

Fluffy scrambled eggs on quinoa and flaxseed toast with coffee. Good morning world.

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This evening I enjoyed an almost tropical meal of salmon with mango coleslaw. The coleslaw has red cabbage, red onions, carrot, coriander, mint and parsley.

Atlantic salmon served on a bed of mango coleslaw. Tropical yumminess. #YummyLummy http://garylum.com

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This afternoon I received a visit from a friendly magpie.

I have a visitor. Ping @ohwir

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This morning while walking I captured an image of the trees down Benjamin Way. Using Diptic I posted to Instagram a comparison of the Winter and Spring images. Canberra truly has the best expression of seasons in Australia with true demarcation between each of the four seasons. While it is beautiful I miss the simplicity of the wet season, dry season and build up in Subequatorial Australia.

Winter compared to Spring. #igerscanberra

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Fusion food

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I’m not making a claim to understand the advantages or disadvantages of fusion cuisine and more because I can than being creative tonight’s dinner is a fusion meal. I crumbed some veal in fresh bread with mixed herbs and GOA beef curry powder and served it with a stir fry of onions, ginger, lup chong, asparagus, broccolini, coriander, spring onions and carrot. This was served with some noodles.

Click on the image for a higher resolution version

Crumbed veal and stir fry

Of course the day started brilliantly with morning tea with Bron. She brought me a pistachio macaron from the Lindt café in Darling Harbour.

Coffee and a pistachio macaron

 

Crumbed chicken and mashed spuds

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Today I worked from home. I had a few personal matters to handle. It was easier to be away from work. I work with a great team.

For lunch I reheated a vegetable curry and served it with noodles.

Vegetable curry

For dinner I had a couple of skinless chicken thighs and some spuds. I decided to crumb the chicken and mash the spuds. I mashed the spuds in my trusty potato ricer.

Potato ricer

For the crumb I used a couple of pieces of Helga’s pumpkin seed bread, some Spike, mixed herbs and Madras curry powder. I used the traditional flour, egg and crumb technique.

Crumbed chicken

I shallow fried the chicken and had some flour, egg and crumb leftover so I thought perhaps I can also crumb the asparagus and broccolini. The carrots were steamed and topped with honey. And because I’m me, I added a little Hass avocado.

Crumbed chicken, asparagus and broccolini with mashed spuds and avocado and carrot

Crumbed chicken, asparagus and broccolini with mashed spuds and avocado and carrot

It was delicious.

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Honey soy chicken

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You know when you’re on a good thing….

Last night I did honey soy salmon and I was hankering for more honey soy goodness. Surely it will work for chicken and cabbage.

Tonight we have a skinless chicken thigh, some boiled cabbage, steamed carrot, steam broccoli and steamed broccolini.

Click on the images for higher resolution versions

Honey soy chicken

Honey soy chicken

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Honey soy salmon

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After such a big weekend in food and a long day at work I thought something simple was needed. Then I remembered I still had some Zymil lactose-free gluten-free light cream in the refrigerator. I had opened it early last week and I needed to get one more use out of the small bottle. On the way home I bought a couple of spuds and thought salmon on a bed of mash with some veges. Bron regularly mentions the lack of greens on my plate so I steamed some asparagus and broccolini as greens.  I also steamed some carrot and added some honey after it was soft and tender. The honey is important because when it is warm it’s runny and along with some of the water from the carrot I used it for the honey soy sauce at the end.

I love my potato ricer. It is such a neat invention and makes such great mash. I boiled two spuds and put them through my ricer and added a dollop of cream plus a tablespoon of Dijon mustard and a teaspoon of garlic from a bottle of raw garlic. This was stirred in along with some finely sliced spring onion and some salt and pepper.

After pan frying the salmon and making sure the skin was crispy I added the honey juice from the carrot to the fry pan and then a dash of soy. I reduced this a little and spooned the sauce over the salmon.

The result was a delicious meal of salmon, mash, greens and carrot.

Honey soy salmon with asparagus, broccolini, carrot and mash (Nikon D90)

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Lamb cutlets with mint sauce and radish salad

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Lamb is one of the five food groups. The other groups are seafood, beef, poultry and pork. Bron’s griddle pan is perfect for cooking flesh. When Bron mentioned a radish salad I got excited. I had just read Radishes by Spoon Feast and felt like eating the fresh crunch of a radish.The salad had radishes, apple juice, snow peas and carrots.

For dessert we had a bought cake, it was a cream and jam sponge. Just lovely.

Lamb cutlets being cooked on a griddle pan

Lamb cutlets resting

Plated up

Sponge with cream and jam

Sponge with cream and jam

It was a nice meal. Fragrant and tasty.

 

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