Tag Archives: Mashed potato

Back in Canberra

8 Replies

I got back to Canberra last night after a weekend in Darwin. After a sleep in I went for a walk and then to lunch with Bron.

Click on the images for high resolution versions.

On my walk I said hello to Mr Owl

On my walk I went past Weber’s circus

For lunch Bron and I went to Ricardo’s Cafe.

I had a really nice caramel thick shake. Sadly it didn’t agree with my IBS.

I had a Wagyu cheese burger. Sadly a part of an upper left molar broke off while eating it. The burger was delicious.

After the burger I had a pineapple. This was made with meringue and pineapple marshmallow.

This is the inside of the pineapple.

For dinner I had a light meal of salmon.

Salmon with mashed potato made with blue cheese plus asparagus and broccolini.

Related articles

My weekend in food was good

11 Replies

This weekend I completed my income taxation return and caught up on some work. I also spent some time with Bron and managed to enjoy some delicious meals. If you follow me on instagram you can see how I ate this weekend as well as some of my other activities.

Thai salmon cakes

Bron’s fish cakes were really nice.

Sticky date pudding with homemade custard and butterscotch sauce

Bron makes the best sticky date pudding. Her homemade custard and butterscotch sauce are to die for.

Spring in Canberra

The deciduous trees are blooming and my allergic rhinitis is getting worse. I must be snoring like a train because every morning I wake up with a sore throat like razor blades are cutting it.

Lake Ginninderra

Before breakfast I went for a walk and captured some images. We had breakfast at Black Pepper which is on the corner on the left of the image.


View Larger Map

Dead carp

Fishing is popular in Canberra waterways. The lakes are full of carp. They are a pest and regarded as feral. If a carp is caught it is not allowed to be thrown back into the water. From what I’ve seen people go fishing, catch carp and then leave them anywhere they choose.

Green eggs and ham

Bron chose green eggs and ham. The scrambled eggs have avocado in them.

Poached eggs, Kransky and hollandaise sauce

I ate poached eggs, Kransky sausage, mushrooms and hollandaise sauce.

Pan seared salmon served with a tower of potato mash, wilted spinach, pine nuts, peas and corn along with asparagus and broccolini. The mash potato was made with blue cheese.

Tonight I cooked a light meal of salmon. Click on it if you want a larger resolution view.

Oh and if you’re interested, next weekend I want to see the Melbourne Storm defeat the Canterbury Bulldogs. I also want to see the Sydney Swans defeat the Hawthorn Hawks.

Related articles

Pork cutlet an a tower of vegetables

12 Replies

I’m really enjoying the food tube or ring or sleeve that Miss15 bought me for Fathers day. Eventually it will be used for rice and other things but so far it’s been potato and sweet potato along with some pan seared Atlantic salmon.

Tonight I breaded (crumbed here in Australia) a nice pork cutlet. Instead of combining the potato and sweet potato I kept them separate and separated them physically in the tower with wilted spinach, mushrooms and spring onions. I also topped the dish with a little asparagus and broccolini. I deglased the pan with a little white wine and reduced some honey and soy sauce to drizzle on the potato tower.

Sorry I didn’t quite have the cutlet completely covered. The image looks a bit untidy. It was incredibly delicious though. I loved it.

Oh and I forgot I checked out Hilah’s youtube channel on pork chops. I love her accent.

Related articles

A twist on the English muffin and chicken

11 Replies

Last week I made a chicken burger and used an English muffin for the roll. I had a couple of muffins in the freezer and a chicken thigh. I’ve never used a muffin to make crumbs so I gave it a go. With the muffin I added a chunk of Coon tasty cheese. I also mashed a potato and made a crumbed potato cake.

 

The verdict? It was good.

Related articles

Splitting a chicken is very satisfying

4 Replies

Hmmm…an insane day at work. As the clock ticked and I knew I’d be back late all I could think of was how to short cut my dinner plan without compromising the flavour. On the weekend I thought about splitting a chicken and roasting it. I’ve done this in the past in a hooded barbecue. It worked like a dream and tasted great. This time, thanks to the salmon fishing queen (aka Barb) I can spike my chicken. I also added some chilli flakes and salt and pepper. The vegetables are where I did the short cutting. I was thinking of mashed potato but I brought home a heap of work and needed to use the roasting time for work.

In the end it looked and tasted okay. Best of all I have left over chicken.

From my local Coles

Split and flattened

I needed to make sure the chook’s arse was included too

Cooked perfectly (well in my opinion anyway)

Plated up

To emphasise the chook’s arse and vertebral column

Related articles

A little explosion of happiness in my mouth

7 Replies

Maybe I’ve overplayed the title, but here goes…Oddly enough it’s not about chocolate or dessert.

Today was busy, not insanely busy and not crazy stupid make me angry busy. It was busy enough to give me a headache though.

I found myself this afternoon thinking about what to cook for dinner. I settled on some Atlantic salmon (from Tasmania), some mashed potato, broccolini, asparagus and carrot. There would also be parsley and spring onion and some honey soy deliciousness.

Okay so what caused the explosion of happiness? It resulted from laziness and some miscalculation. I made the mashed potato with my ricer and added spring onions, some grated ginger and parsley. I also added a little butter from the refrigerator. I used it as a bed for the salmon and roughly mashed it with a fork. I like my potatoes looking rustic so it wasn’t a thorough mashing. As I was eating the last of the salmon and mash, a few of the portions of mashed potato still had a little solid butter in them and when I put that with some salmon in my mouth there a small explosion of buttery goodness in my mouth. My headache went away and I felt at one with the universe. :-)

It’s the little things in life that keep me smiling.

Crumbed chicken and mashed spuds

5 Replies

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.

Related articles

Honey soy salmon

3 Replies

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)

Related articles

Reed avocado. My verdict.

8 Replies

In yesterday’s post I wrote about buying a Reed avocado for the first time. After a day of ripening with a banana I tried my first Reed avocado. When I picked it up it was still firm to hard. As I sliced through to the seed it didn’t feel green and felt like a just ripe avocado should. On cracking it open though the flesh is very light and creamy. There was also a milky substance which oozed between the skin and flesh. I had been warned of this by Instagram and Twitter friends.

The avocado accompanied a piece of skinless chicken thigh which had been in a moderate oven for forty minutes, a cob of sweet corn which had been oven cooked with the chicken too. The chicken sat on a bed of mashed potato which I had prepared through a ricer and had a little light cream and olive oil spread added.

Chicken with Reed avocado | I like my potato ‘mashed’ with a ricer, that said, I like it having a slightly rustic and rough look.

Chicken with Reed avocado | The avocado looks like it isn’t ripe, yet it is soft and creamy. I was so happy it wasn’t stringy which is what I really feared.

 

 

The flesh was soft and creamy, it didn’t have a strong flavour of avocado so this may suit some people who don’t like a strong flavour. It wasn’t stringy which was a big plus for me. The flesh itself tasted nice with the corn and potato.

I have another Reed avocado which I will use tomorrow night. We’ll see how that goes. At the moment, the Hass avocado remains the variety of choice for me.

Related articles

Last night in Mexico dinner

1 Reply

I decided on the buffet in the hotel restaurant,viz., Manhattan Deli Sheraton Reforma.

I started with salad and then some Mexican hot food followed by creme caramel and cheesecake.

Salad starter

Salad starter

Hot Mexican delights

Hot Mexican delights

Creme caramel and cheesecake

Creme caramel and cheesecake

Related articles