On Friday while at work someone brought in some mango TimTams. I tried one, it wasn’t bad. I also learnt that you can buy pineapple TimTams.
Those who know me, know that my preference is for ‘classic’ or ‘Double Coat” TimTams.
I shot a photograph and shared it. On Instagram, a friend mentioned how much she liked white TimTams and how good they are for slamming. It was sort of a dare! Click on the embedded Instagram images and you can read the comments.
I like eating ‘classic’ TimTams on their own. For slamming though, I really like the ‘Double Coat’.
For this post however, as mentioned above, I went with white TimTams.
The season
I think TimTam Slamming is best done in the winter, preferably outside in the cold with friends. That said, I’d do it anytime.
The drink
My preferred drink is a nice hot coffee or a hot chocolate
If you’re reading this and you’re not from Australia, I believe TimTams can now be purchased in many overseas countries. I expect it’s to keep expatriate Australians happy along with a little vegemite.
White TimTams with coffee
So how was the white TimTam Slam?
It was pretty good. I do like white ‘chocolate’. That said, I still think the ‘double coat’ TimTams are the best for slamming.
Final words
If you’ve never done a TimTam Slam before, give it a go and let me know. Make a video of yourself. That would be very cool.
Click on the play button above for the audio podcast. The YouTube video is below.
Pork and cabbage soup on Canberra labour day 2016, what a great idea! A great way to use leftover slowly cooked pork shoulder.
It’s been two long weekends in a row. Not a bad thing. This weekend also marked the beginning of daylight saving in some states and the Australian Capital Territory. Getting an extra day to manage a slightly earlier start is a good thing.
The weather in Canberra has been good. On Saturday and today, we’ve had rain and overcast skies. Sunday was bright, shiny and relatively warm. I managed to get out for a walk around Lake Ginninderra and shoot a couple of photographs. I wanted to play with some new software. It seemed to produce a couple of nice pictures.
Lake Ginninderra photographs
The cabbage soup
On Sunday, I put a boneless pork shoulder in the slow cooker and had a nice simple pork and cabbage dinner. Today I used some of the leftover pork and boiled some cabbage along with some coconut milk to make a nice soup.
What went into the cabbage soup
Leftover pork shoulder in bite sized chunks
A quarter of a small drumhead cabbage finely shredded
One packet of salt reduced French onion soup
Use a single jalapeño pepper and red chilli sliced with the seeds included
Two hundred and seventy millilitres of coconut milk
How to put the cabbage soup together
In a large saucepan boil the cabbage and French onion soup until the cabbage is soft.
Toss in the pork and bring it back to the boil for a couple of minutes to heat the pork through.
Drain out most of the water and add the coconut milk and bring it to the boil and then turn down the heat and allow it to simmer for a few minutes.
Ladle the soup into a large bowl and then garnish with the chillies and peppers along with some chopped chives.
How does the cabbage soup taste?
It was pretty good. I thought about adding some curry powder, but the chilli and peppers added the right amount of spice while the coconut milk gave it a creamy texture.
Final words
As a kid, I didn’t like cabbage very much but as an adult, I’ve come to enjoy it as a vegetable that can absorb flavours much like pasta can. While boiling it removes the nutritional value, the fibre is still in it and it makes a great filler.
If you try this recipe please let me know what you think.
It’s not a difficult thing to make a cheeseburger but I just wanted to share how I did it.
This wasn’t the most elaborate burger, it didn’t have the essential ingredients of an Australian burger which included slices of beetroot and a ring of pineapple plus a fried egg and some bacon.
Suffice to say, this burger was mainly about putting some beef mince (ground meat) and cheese together on a hamburger bread roll.
What you need to make the Yummy Lummy cheeseburger
500 grams of regular mince (ground beef). I avoid the really lean mince because it lacks flavour
Two eggs. Whisked and hand mixed into the mince
Mixed dried herbs mixed into the mince
Chilli flakes mixed into the mince
Coarsely ground black pepper mixed into the mince
1 teaspoon of freshly ground sea salt
1 teaspoon of brown sugar
Finely cut red chillies and jalapeñño peppers mixed into the mince
A good splash of Worcestershire sauce
Grated Coon cheese
Butter
Hamburger bread roll
Spinach leaves
What you need to do to make the Yummy Lummy cheeseburger
Mix together the mince, eggs, dried herbs, chilli flakes, red chillies, jalapeñño peppers, pepper, salt and sugar
Make patties about 90 millimetres in diameter and 2 centimetres high
Cook the meat in a frying pan
Put together the buttered bread roll with the cheese, spinach and meat
Add a good squirt of tomato sauce and inhale that sucker
Today is my last day of annual leave. I thought I would celebrate with a treat for lunch. I had some leftover slowly roasted lamb shoulder in the refrigerator so I thought I’d make a lamb roll.
The difference would be that I added some cheese, spring onions, red chillies and instant gravy (brown onion).
The stuff you need
One bread roll. I prefer a white bread but you could use brown or wholegrain or even gluten-free if that tickles your fancy (or if you have cœliacs disease).
Butter is purely optional but if you like it I recommend it.
Grated cheese. I prefer Coon cheese.
Leftover lamb shoulder meat. I shredded the meat and heated it up in the microwave oven.
Instant gravy. Use whatever brand you like. I went with a brown onion flavoured gravy.
Spring onions. Thickly sliced.
Red chillies. Thickly sliced.
How do you put it all together?
I warmed up my roll by using the microwave oven. While it was cooking I had a small cup of water in there to avoid the roll from drying out.
Cut the roll lengthwise and put some cheese in the slot.
Use some tongs or your fingers to add the warmed up meat.
Add the spring onions and chillies on top of the meat.
Pour on as much gravy as the roll will soak up. That can mean a lot of gravy. I like a lot of gravy.
It looked great and tasted fantastic. I’d do this as often as I could if it wasn’t for the extravagance associated with the lamb roll.
Final words
Do you like lamb rolls? Do you have any variations you like? Would you add some mint jelly?
Feel free to leave a comment about how you like a lamb roll or any great experiences in your eating history.
Thanks for visiting. Please check out the rest of Yummy Lummy. I’d love it if you shared this site with your friends.
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So in this post I’m going to do a weekly wrap up and highlight when Australian asparagus is featured.
Sunday 4 September
Last weekend was pretty wet. I managed to get out for a walk around Lake Ginninderra and shoot some photographs.
The blossoms are looking good.
Blossoms on Lake Ginninderra
It was a bright and beautiful morning in Canberra and on the lake.
Lake Ginninderra HDRLake GinninderraLake Ginninderra
For dinner, I slowly roasted a shoulder of lamb with the bone in. I had it in the oven in a heavy casserole for four hours at 150 °C. It was so succulent.
Slowly roasted lamb shoulder with honey kale coleslaw and fried shallots
Monday 5 September
Work was good. I have been working on a new matter which has engaged some areas of my brain that I haven’t used for a while.
You’ll also recall from last week’s post that one of my hospital colleagues gave me a book as a gift. It is a very special book and it helped me complete my collection of editions of the “Manual of Clinical Microbiology”.
Manuals of Clinical Microbiology
For dinner, I had a simple meal after a big weekend of eating. A simple piece of salmon with some coleslaw.
Pan-fried salmon with kale coleslaw, fried shallots and caramelised onion
Tuesday 6 September
My package of asparagus arrived via Australia Post. Vikki had arranged five bunches, one large bunch of luscious spears, two medium bunches, and two mini bunches. These were in a reusable bubble bag.
Australian Asparagus letter from Vikki Leng
Vikki had also arranged for a Media Release and a fact sheet on the nutritional value of asparagus.
So on Tuesday night for tea I had a medium sized bunch of asparagus plus some salmon.
Honey soy pan fried salmon and asparagus with avocado and fried shallots
Wednesday 7 September
I had a busy day. I had some heavy reading and writing to do. I didn’t even record how I made my dinner.
Normally I have Chicken Maryland on Wednesday and Thursday evenings but when I was shopping the previous weekend there weren’t any single pieces so I bought a packet of Coles brand pork sausages (six sausages) and ate three snags with a medium sized bunch of asparagus.
Pork sausages with asparagus and cheesy fried shallots
Thursday 8 September
I received a nice surprise in the mail. It was a book celebrating “60 years of Aiming High”. My primary school, Stafford Heights State School, held a celebration last weekend in Brisbane. I didn’t attend but I bought a book. I had contributed to it with a couple of pages of memories. It’s been good reading some stories from friends and teachers.
60 years of “Aiming High” at SHSS
For dinner, I made curry pork sausages and asparagus using the large luscious bunch of asparagus.
Curry pork sausages and asparagus with potato, onion, chillies and fried shallots
Friday 9 September
For dinner, I had surf and turf (rump steak and prawns) from the Canberra Southern Cross Club Jamison.
Canberra Southern Cross Club Surf and turf rump steak with prawns and chips
Saturday 10 September
For breakfast, I had a fried egg on a piece of fried bread with some smashed avocado.
Avocado on fried bread with a fried egg
For lunch, I had a bunch of mini asparagus with some crispy bacon and a fried egg.
Bacon and egg with Australian Asparagus
In the afternoon I went for a walk and shot some photographs.
Lake GinninderraBlossoms on Lake GinninderraLake GinninderraLake Ginninderra
For dinner, I had some leftover lamb from last Sunday’s dinner plus some pearl barley couscous and the final bunch of asparagus (a mini bunch).
Leftover lamb shoulder with pearl barley couscous and roasted Australian asparagus
Australian asparagus is tops
You should try it. If you haven’t tried asparagus, it’s worth a go. It’s easy to cook and great to eat. Don’t forget you can get the AAC has a free cookbook at Download FREE e-cookbook.
Final words
I’m hoping I can get into a more regular blogging and vlogging rhythm soon. I’d really appreciate your visiting my YouTube channel, liking some videos and subscribing. The videos are short and I hope to make them more entertaining.
Thanks for visiting. Please check out the rest of Yummy Lummy. I’d love it if you shared this site with your friends.
If you’d like to see more please follow me on Twitter here and here, on Instagram here and here and on Facebook here and here.
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