[caption id="attachment_329" align="alignnone" width="477" caption="With Water and Milk"][/caption]
As you see in the below picture, chop all the fruits into big chunks and put it in a blender along with water and milk. Add sugar as per your needs.
[caption id="attachment_330" align="alignnone" width="404" caption="Chop big chunks"][/caption]
Blend it until smooth. Refrigerate for a few minutes and serve.
[caption id="attachment_331" align="alignnone" width="477" caption="Serves 3"][/caption]
I also had earlier posted the recipe for Apple Milkshake here.

P.S: Take a look at this web site to see what nutritional value you are getting out of these 3 great fruits:

1. Fruit Chart
2. Fruit Expert

While preparing the tomato-filled chilled delight, I began to think about some differences between New York and LA. New York is definitely cooler, which is not always a good thing, it depends on the sitch.

In New York you meet more people who are struggling to create art. In LA art is business. So the successes you meet, it's more interesting in New York. Like someone will be in some shitty band, and then suddenly their shitty band is signed to a label, and then suddenly they're playing sold-out gigs.

I know everything.

I will tell you something else. Dewar's Special Reserve is a fucking hidden gem in Scotchville. It's only 20 bucks at Trader Joe's, and it is great.

Back to the gazpacho, I bought all the supplies at the farmer's market, which is always nice. The main lesson I learned is, 75 cents gets you a lot a lot a lot of parsley. If someone were ever debating about how bad inflation has gotten, I would take the other side and just point to parsley. They're practically giving it away.

As Dora might say, Who is they?

I think we all know the answer to that.

For more information about Chef Cody James, visit his Manhattan Catering site here.

[googlevideo=http://video.google.com/videoplay?docid=3494704996842803903]

Used with seasonings such as fresh ginger root, scallions, and garlic, it quickly flavors the oil that is used to cook the main ingredient.

method

1. Heat the wok over high, then add the oil.
2. Add the seasoning (ginger, scallion, garlic...) and stirfry QUICKLY just until the fragrance is released. Do not allow the seasoning to brown or you will have an unpleasant bitter taste, particularly with garlic.
3. Before the seasoning has time to brown, add the ingredient to be stirfried - this will cool the wok down sufficiently to stop the seasoning's cooking process.

Oh I'm back! After one full week of camp and I'm here - alive and kicking (of course). Camp had been fantastic, but I missed my computer and the cooking/baking VERY badly. But I'm too overwhelmed by the camp to make anything good today hence I'll just post a one-week-delayed recipe.

I've always loved potatoes (pardon me if I've mentioned that a zillion times). And also cheese and bacon. So this recipe is the perfect concoction to make the perfect meal of the day. :D The recipe is adapted from Betty Crocker, which is a real simple dish to make - mixing everything together and then toss it into the oven for it to be cooked to perfectness.

It's cheesy, it's bacon-y, it's a potato meal, with a herb-y taste, and together with the almost-no-washing-required - this is my best lunch of the day. :D

One change that I'll make next time is probably to open the package 5 to 10 minutes earlier and sprinkle with more cheese and bake it open to give more colour to the dish. I'll be making the dish tomorrow again so I'll probably post it up! :D

Baked Smoky Cheddar Potatoes (serves 1)
adapted from Betty Crocker - Grilled Smoky Cheddar Potatoes

1 medium potato, cut into 1-inch chunks (make that 2 for a hungry monster)
1/8 teaspoon salt
3 strips streaky bacon
Freshly ground black pepper
1/4 cup cheddar cheese, shredded (1 ounce)
Handful of parsley, chopped
Preheat oven to 200 degrees Celsius.

Lightly oil a big sheet of aluminium foil. Place potatoes on top of the foil and sprinkle with salt. Spread the bacon evenly on top of the potatoes and season generously with black pepper before sprinkling with cheddar cheese.

Wrap foil securely around potatoes; pierce top of foil once or twice with fork to vent steam. Cover and bake foil packet, seam side up, for 45 to 60 minutes or until potatoes are tender. Sprinkle with parsley and serve immediately.

I'm seriously craving for brownies. Shall see how! :D

So I've been using this cookbook practically every day for the past two weeks. I've just started week three. I'm enjoying it, and I can see myself using this for the full year around. I've never had such good food on a constant basis before. I'm not sure, however, if the book lives up to what it promises in the title.

I don't usually use cookbooks. The most I had used previously really was printing out random recipes off the Internet or using 'Cooking Guide' on my DS. Both things were adequate for me to learn the basics and to realise that I really liked cooking and that I wanted to do it more. I wasn't happy, however, with going out to the shops whenever I wanted to make some food and having to spend loads to buy all the strange ingredients needed to make just one nice meal. It was also an annoyance having to find something nice to cook every evening.

That's why I was attracted to this book. Actually, I guess its nicely designed cover was the first reason I opened it. But the idea of giving me a shopping list to use every week to make a meal for every night was a brilliantly simple idea and I was surprised it has taken this long to come about. The meals looked interesting and well balanced, and there were all sorts of ideas that I hadn't tried before or had foods I was unsure of cooked in different ways that I was willing to give a taste again. I liked the idea of reusing leftovers too. I liked the idea of spending less and having better foods.

The book is called 'A Year of Time-and-money-saving Recipes'. Let's take a look at that.

A Year.

The book is broken down into weeks, four weeks per month. Each month has an introduction to the month and a summary table of all the meals, each week has an introduction to the meals, a summary and a shopping list. This is all nicely explained and easily laid out. There are four desserts to make per month.The recipies per week are spread out on the pages; the book is fairly thick.  The only problem I have with this is that there are not four weeks in every month. Four weeks for twelve months is only 48 weeks. Since the week's recipies are decently seasonal and use fresh veg available for the time of the year, there are going to have to be four weeks in the year where I'm eating a weeks worth of food that I've already had that month. It irritates me slightly that a whole 'month's' worth of food is missing, and that the book advertises to cover an entire year of my life with delicious varied meals.

Time saving.

I would probably say that i've not saved time really, but that's because I previously don't think I spent enough time in the kitchen to begin with. I'm glad I'm in there more often. The meals take enough time to make that I can make all sorts of wonderful foods, but they're quick enough so I don't get bored by being slaved over a stove for too long. Sometimes I have Matt to help me and I'm grateful for that because sometimes I have to juggle quite a few things at once and having an extra pair of hands means I don't burn things.

Money saving.

This has been a struggle for me to get my head around because going to the supermarket each week has cost me about £70-£100 for everything. That's three weeks worth of food for ~£300. That's a lot for two people. The recipies are for four people and everything on the shopping list is easily halved in quantity, but a lot of things are bought in sizes for four people, so we end up spending more because we're only a twosome. But this also means that with this book buying for four wouldn't really double the cost from what I'm paying. We got to the local markets for fresh produce and meat, then to Sainsbury's to buy the rest. I think in time the weekly cost will decline, because I've had to buy quite a few expensive cupboard items like special vinegars and a lot of herbs and spices. Obviously these will last a while, so I don't have to buy them every week. Hopefully the weekly cost will come down to £50-£60, which is cheaper than what we were previously doing.
Previously, I'd set a budget of about 35 a week to spend on Sainsbury's online. I'd not really know what to spend it on though, so I bought a lot of packet casserole dish mixes, pasta sauces in jars, rice, a lot of chicken, and when I learned that I liked it, salmon. About half way through the week we'd need milk or bread and so Matt, on his way home from work, would stop off at the local Co-Op and spend about £20-£30 on junk and sometimes food for the night, like maybe a pizza or frozen food to be cooked in the oven. Doing that a few nights a week plus the fairly frequent times we'd eat out or get a takeaway means that the total weekly must have hit about £100 anyway.
Spending that amount all at once at a supermarket is daunting. Buying a beef sirloin, or lamb neck fillet, or two whole chickens each costs about £13. Do I think it's worth it?

This book has recipes.

In the first week of getting the book, I had decided to try July, week 3, since that is what week we were currently in. The book asked for a chunk of beef sirloin, which is something I'd never ate before. I didn't go to my local butchers because frankly I would have felt stupid asking for it, so I bought it from Tescos. I got scared of the price and how gross it looked but I bought it anyway.
The meat was topped with a mustard and pepper 'crust' and cooked in the oven. I cooked it medium rare by accident; I used to hate red meats and so I usually have mine well done when I do eat beef. However, it smelt amazing. Red juice ran out of it when Matt cut it into slices, but I was actually excited. It was the juiciest meat I've ever tasted; it was wonderful.
I've learned from the book that spices and marinades and juices and fresh herbs are what makes food special and interesting. My cupboard is so full of little pots of various smelly powders that I've been accumulating of the past three weeks. I've got two pots of fresh herbs sitting on my windowsill. It makes such a difference to add all these things. The recipes in the book are full of ways to use them. Salad is a fairly big thing; leftovers from the main meal of the week are often turned into an interesting, huge and tasty salad, and each salad has had a different dressing and all dressings have been made from scratch. No Thousand Island for me.
My favourite meal so far has been kebabs that I marinated overnight. The marinade was made up of a strange mix of spices that included cinnamon and cumin. I used lamb neck fillet. it all smelt amazing before I cooked it, and grilling it the next day. I've never tasted meat so full of different flavours before. There are some of those in the freezer waiting to be made next week; if the good weather continues I might BBQ them.

One curious annoyance with the book is how full it is of spelling mistakes and other general errors. I've seen 'Eggs' as 'Wggs', for example. I've only read through three weeks worth of the book and there are around 10 mistakes there that should have been picked up during editing. The whole thing seems rather sloppily edited. I've been told to chop up an ingredient twice. Surely this is a serious problem and one that should be solved with the Second Edition?

If you pick up this book;

Be ready to do one big weekly shop, have room in your cupboards for loads of interesting herbs and spices, have a set of measuring spoons, be prepared to eat a lot of lettuce and a lot of olive oil. Note the book does not have calories per meal which I would have found helpful. Read the whole recipe before starting; some of the instructions are a bit confusing.

Overall.

The book is definitely worth not just picking up and trying out, but sticking to and using daily. It can really be used to plan everything you eat. The food is amazing. Really, really amazing. I can see myself not wanting to go out for a restaurant meal for a while. There are issues though, like all the spelling mistakes, and things I'd like to see, like a full year's worth of recipes and calorie counts.

The trick with making these fritters is to be careful with the amount of moisture. You want just enough to hold the fritter together, but not so much that they will fall apart in the oil or cause too much oil to splash on you. Adding to that is the lovely information that the squash are plump full of water. After grating the squash, you need to either lay out a few layers of paper towels and spread out the graded squash then cover with a few more layers of the paper towels. Some people have perfected the take a few layers of paper towels, or a clean dish towel, put the squash inside, pull up the sides tightly and squeeze out the moisture. It took me just one bad experience with that last one to go back to the lay it all out flat method.

Ingredients:

4 medium or 2 large zucchini or yellow squash, grated with moisture removed

1/2 red onion, finely diced

3 eggs, beatten

1/2 cup parmesan cheese

1 cup flour, divided

1 tsp garlic powder

2 tsp paprika

salt and pepper to taste

oil for frying

Directions:

1. In a large bowl, beat the eggs, then stir in the onion, cheese, garlic powder, paprika, salt and pepper. It should look like yucky baby food at this point.

2. Add the squash and 1/2 of the flour, mix gently.

3. Cover and refridgerate for at least 20 minutes. Remove from refridgerator and drain any visible moisture. Add the remaining 1/2 cup of flour.

4. Pour oil into heavy skillet, about 1/2 in deep, and heat on medium - high. When the oil is hot, carefully spoon large spoonfuls of the mixture into the pan, and flatten a bit. (If you leave them too round / tall, the middle doesn't cook through.) When the bottom is a deep brown, flip them over gently. After the other side browns perfectly, transfer them to a paper towel to soak up the extra oil.

We served them with some Garlic dip from Primo, and the dip was much better with these fritters than it had been simply with chips.

Enjoy!

- went to farmers' market with J's mom & dad
- tried the granola recipe I have been stashing in the "to cook" recipe folder
- made cucumber salsa with fresh ingredients from our garden & farmers' market
- cleaning all the dishes/utensils I used for the above recipes

Now heading up to my studio...

We're both geeks, we both use the internet a lot, we like gaming. Between us we have two high-end computers, an EEE Pc, two Nintendo DSs, a Nintendo Wii, an Xbox 360, a Dreamcast, an Xbox, a Gamecube. Big TV. Two cats. Lots of DVDs. We both code.

When Matt tries to cook, he just throws everything in, experiments, and hopes it's all ready at the same time, and that it tastes good. Since I like looking at things logically, I like step by step instructions and cooking things as it says in the instructions. It makes for some fun and contrast when we're trying to cook together.

Potato, cut into 6, if you're using those white potatoes. If you use baked potatoes cut into more pieces. Please make sure you get rid of the skin as well.

Boil the water with a bit of salt. I usually use a lot of water so as to make the potato boil faster.  Once boiling, dump in the potatoes. Boil for about... I don't know... 20 minutes perhaps? You be the judge. If you like your mash potato to be like those they serve in KFC which is actually made from potato flour (I can tell!!!), boil it longer. Faliq, you need to boil it for 30 minutes, I would think.

Drain the water and put the boiled potatoes into a bowl; mash it with a masher. If you don't own a masher, a fork would do. You just need to do a little bit more work. Just a little.

Add about 10g of butter/margerine (I prefer the former. Cis, no Kerrygold in Malaysia weii!!! All not pure butter for spreadable butter. Cis!!) and about 50ml of milk. Yes, I measured this time for your sake. Add more milk if it is not soft enough. Eh, don't just simply dump, k. You might want it to be less liquidy. I don't know your preference. Oh, and use fresh milk. Or at least, UHT milk. Not powdered milk or condensed milk. The latter is a big NO NO.

Add whatever you want to enhance the flavor. I usually put cheese in; grate it first. Or put in cream cheese... Or pepper. My mom puts in chopped onion; I hate onion.

Don't ask me how to make gravy. I like my mashed potato with cheese and chili sauce. Hahaha :P

Back in the middle 1960's there was a restaurant on Piedmont near La Vista called The King's Table (I think) that served a pretty decent Coquille. If memory serves that was probably the first place that I ever had this particular goodie, and I have been fond of it ever since. At that time there were many good Southern restaurants in Atlanta, also barbeque and steak houses. Oriental meant sort of Chinese, forget Japanese, Thai, Indian or anything else like that. Continental and French were just beginning to appear, and The King's Table was one of the first that had decent seafood prepared French style. I loved it. They also had European style service. Very impressive for a date. Didn't take hippisses there - coffee houses with folkie music were good for them.

Herself Sez: It was King Arthur's Table. And they also had the best steaks I had ever had in my life to that point. I mourned when they closed!!

The basic Parisienne is scallops only and should be served in genuine scallop shells. However, you probably can't get the real deal without taking the first-born to the bank and hocking him. And his wife might be a bit stuffy about that, so use frozen scallops and/or shrimp. Works pretty well. If you use frozen and/or shrimp you won't have the shells, so use gratin dishes if you have them, or a reasonable sized casserole dish.

HERSELF SEZ: Obviously Himself doesn't do the shopping. Scallop shells (cleaned, dried, sterilized, packaged) can be had at the local fresh market for slightly less than the monthly mortgage payment!

Base:

3/4 cup dry white vermouth or white wine (use good stuff)
1/2 tsp sea salt
5 to 10 grinds pepper
1 whole bay leaf or 1/2 leaf crumbled
2 Tbs minced shallots or green onions

Simmer for about 5 minutes.

Add:

1 lb scallops and/or shrimp
1/2 lb sliced mushrooms
enough water to cover

Cover and simmer for about 5 minutes. Then remove the solids to a dish, crank up the heat and reduce the liquid (boiling heavily) to around a cup. Remove the bay leaf if you left it intact. Not necessary if you really minced it.

Sauce Parisienne:

3 Tbs butter
4 Tbs all purpose flour

Melt the butter, reduce heat, blend in the flour stirring constantly until they foam gently for about 2 minutes. Do not let it brown. Remove from heat and blend in:

The reduced cooking scallop/mushroom liquid (should be about 1 cup)
3/4 cup milk

Back to the heat and boil for about 1 minute, stirring constantly.

In a separate bowl:

2 egg yolks
1/2 cup heavy cream

In a separate bowl blend the egg yolks and the cream. SLOWLY add the hot sauce mix in small amounts, stirring constantly. If you go too fast and/or do not stir enough the eggs will cook solid. This is not good.

Return the sauce to the pan and boil for about 1 minute, stirring constantly.

salt to taste - go easy
pepper to taste - go easy
lemon juice to taste - go easy

If it is too thin reduce slowly, stirring constantly. If it is too thick add a little heavy cream, stirring constantly. Yeah - there's a whole bunch of stirring in this thing - not for the faint-hearted. Adjust seasoning to taste, but be gentle with the salt, pepper, and lemon juice. You want to sneak up on the right taste, It is difficult to remove seasonings if you go too far. This is one of the places that sea salt is definitely superior. If the sauce has too many solids you may want to strain it. You want it nice and smooth.

Assembly:

butter
grated cheese of choice - a nice Gruyere or Emmenthaler goes well here.

Cut up the scallops cross-grained about 1/8" thick. If using shrimp just cut into bite-sized pieces. Mix the scallop/shrimp/mushroom stuff with 1/2 to 2/3 of the sauce. Butter the shells/gratin dishes/casserole dish(es) and spoon the stuff in. Cover with the rest of the sauce. Dot with butter and sprinkle cheese liberally. Put the dishes on a broiling pan.

You've done most of the hard work now. This can be refrigerated for up to a day at this point. Do the rest just before serving. (About 15 minutes).

Get the broiler hot and a rack about 8" down. Slide them in and heat to nicely brown. Serve immediately.

This is traditionally a side dish, but we like it for a main course. With some good French bread - of course. Good stuff.

HERSELF SEZ: Well, when he sent this to me, the Ol' Curmudgeon sed, "This is about important stuff - y'know - food. Like I said, as I get older my brain moves from my crotch to my belly. Howsomever it is also true that I have always enjoyed good food."

That is a dangerous statement. Always subject to dispute - from both of us! [snarky grin]

About this recipe, I told him next time to cut back a little on the mushrooms and add more of the "good stuff" (the shrimp and scallops). He SNEERED at me!! I like mushrooms, I love mushrooms, I just don't like them overwhelming the scallops and shrimpies in my Coquilles St. Jacques! The last time we had it, the mushrooms ever-so-slightly-overwhelmed the scallops and shrimpies to my taste. Of course, my taste is not his taste, nor yours, so vary the proportions of the ingredients as you desire - a little more of one, a little less of the other TO YOUR TASTE!

Rob's at work.  Hopefully he can get home by 3 though.  I made him this craptastic cake today. He always gets the cake shaft....I through this together in like 1 hour. and I spend days on others people's cakes.  I know he doesn't care what it looks like, as long as it tastes good.

And on the other hand, no one makes me cake for my b-day so their should be no complaints with this one. At least he got one.

When Rob get's home we are going to go to the beach for some seafood, yum-o, and then we are going on a deep sea fishing boat.  It's just fromn 6:30 - 8:30pm.  It doens't go to far but it is fun.  My parents, Randy, Aisling, Rachel, Alex, Rob and I are all going.  We will eat the cake before we go onboard.

Last year we caught like 100 sand sharks.  Maybe we can actually get a fish this year.  I will bring my camera to take pictures of the kids and post them up for anyone to see.

I bought it because I had recently been teaching myself how to cook. Up until about 6 months ago the best I could manage was a tomato sauce to make with pasta. I never ate badly; I've not had a microwave meal in years, but I didn't like red meats, at all, nor any kind of sea food apart from canned tuna. At about 3 months ago I was using 'Cooking Guide' on my Nintendo DS to make a few meals but this only happened about once a week. I learned the basics, like how to chop up an onion finely and to make stock from scratch, and to cook a joint or a steak. I enjoyed it, I really enjoyed cooking and eating what I had made. That should set the level of expertise I was at at that point.

I went out to Leeds about a month ago with my boyfriend, Matt, and I spotted 'The Kitchen Revolution' in Waterstones. I was a bit skint then so I didn't buy it, but I was interested. So I ordered it over the internet instead.

I've been using the book for two whole weeks now, and we've just bought a week's worth of shopping for the third week. I've never ate such good food constantly before. Next comes my review of the book, an introduction about me then hopefully frequent updates on what I've made day to day, and what I think.

In a large bowl, add the tuna with its oil and the salt and pepper. Using a fork, break up the tuna into bite-sized pieces, then gently toss in the beans and onion. Drizzle with the red wine vinegar and season with more salt and pepper to taste. Transfer to plates and serve over a bed of arugula.

You may have seen a post card of this shot, taken in winter time. If not, let's go in for a closer examination of the breads on offer.

Holy-carbo-overload-moly! Yeah, that and imagine how good this place smells. Warm bread, fresh from the oven, sesame seed overtones. Delicious! Enough to make your stomach do flips. I always like this photo that is propped in the front window, too.

Proud owner and his children from days gone buy. Talk about the American dream, and still going strong. Places like this and the previously posted Murray's Cheese Shop are just one of the million things that make New York City the great city that it is.

HIM:  How did you make that pie in the fridge?

ME:  It's Jell-o, mixed with yogurt, then you fold in Cool Whip & throw it in the crust.

HIM:  But what flavor was the Jell-0?

ME:  It was strawberry jello and strawberry yogurt.

HIM:  Okay, but how about if you made it with lime, but you could use a chocolate crust? Then it would be like mint chocolate.

ME:  Except it'll be lime.

HIM:  No...it'll be like CHOCOLATE mint!

ME:  Except it'll be lime.

HIM:  (Staring at me blankly) What are you talking about?

ME:  I'm talking about the fact that you would have a KEY LIME pie with a CHOCOLATE crust. What are YOU talking about?

HIM:  (Thinks about it for about 30 seconds.) Oh....I get it.

Your Mum and dad have probably told you a million times about carrying all your valuables in your handbag or in one place and there's a very good reason for that!

The amount of ladies I see and meet in beautifully tailored and fitted suits and yet they don’t have a single usable pocket! Try to distribute your goods about you.

Remember, if your handbag gets snatched your entire life is literally in there. purse, credit cards, keys to your home, probably mobile telephone, which is then a “double whammy” because you’re now unable to make any calls and chances are you have no change because it’s all in your handbag as well.

Worse still, if you do keep everything in your handbag what’s to stop your assailant rushing straight around to your home because you’ll probably have something in there with your address (like a driving licence) and ransacking your home as well, “triple whammy” and then perhaps finding your car keys and taking that as well “quadruple whammy”.

Find a way to distribute your belongings it makes sense.

Finally if there is no way out don’t be hero, simply hand over your bag immediately using strong body language and disengage from the situation forcefully if necessary.

Goods can always be replaced, you can’t!

I made pizza too, but it didn't wait around to have its picture taken.  Probably the only time the oven will be used this summer!

Being blow leader then the VT final solution, every party hack modish thing has jumped towards enlighten us that whatever of another sort we may aspire after everywhere yourself, we prerequisite not arraignment guns. At any rate, bubba, are alter ego upset to and fro black and pixels! The rather conceit that NBC flower power reissue masterful in reference to Cho's ravings has yourself flipping poor excuse.

Inner self says material thing in point of their conceptualization that officialdom be afraid we can do refuge semi-unmeditated weapons, for all that not words and pictures.

Bear date. MSNBC is fusibility the Spliced Stroke as for Psychonerd: Ego had the corpus they coveted. Your Mercedes wasn’t competency, my humble self brats. Your resplendent necklaces weren’t ampleness, ethical self snobs. Your tax credit pension wasn’t ample. Your vodka and Cognac weren’t sufficing. Assemblage your debaucheries weren’t enrage. Those weren’t acceptably so as to deal with your theistic needs. Inner self had each and every.The self'll be in existence durned! Cho Seung-Hui was a Crunchy Enemy!

Oh, and near relation? If subliminal self'as for unwieldy in order to execute worlds of bungle as long as, divert mullah't identify anyone where him read into this.

自分はLTジギング太刀がなかなか上達しない釣りです。きょうおいしそうな湾内サバを水面ばらしでバイバイしたし。まぁ自分のおかずの分釣れたからいいじゃない。深川吉野屋さんありがとうございました。

I started with this:

Yes, that's 30 pounds of Texas Tomatoes. The little Mexican guy at the farmers market laughed at me when I bought 30 lbs of tomatoes and only 2 jalapeño peppers. I don't like things too spicy!)

and turned it into this:

29 pints of delicious Salsa.

I could not have done this alone of course so Pete was in charge of chopping all the bell peppers and onions. There were mountains of both (sorry no photo, I was up to my elbows in tomatoes).

My good friend Lou has been bringing me Stratford, OK, peaches so I've been making jam:

I've also tried my hand at home made sugar-free cranberry sauce. My taste testers haven't gotten back to me yet so I'm not sure how it turned out. I'll keep you posted. (the cranberries were in my freezer and I needed the space so I decided to try something new!)

In whatever century, you can't beat home made food of any kind!

Sure it is a game but technically it's really a database of recipes. The recipes are divided into countries or in categories such as soup,meat etc. You can also add an allergies list so the recipes with those ingredients won't show up. Other functions include demonstration videos and a shopping list function.

I picked the Udon noodle recipe to try out, I did however modify the recipe, then again I tend to do it to almost all recipes I come across. The recipe in the game listed Kamaboko fish roll. Me being tedious wanted fish cake with the pink swirl just for the prettiness.

Udon noodle recipe
servings 2

2 packets of udon noodles
1/5 teaspoon of salt
10 slices of naruto Maki fish cake sliced about 3mm in width
2 packet of dashi stock sachets. (2 x 8 grams)
700mls of water
1 small spring onion finely chopped
a piece of ginger (I have a habit of putting a piece of ginger in everything..)
2 tablespoon of mirin
1 tablespoon of soy sauce
1 piece of fried tofu (cut in half)

1. Bring water to boil and add dashi stock granules. Turn down to medium heat until the granules dissolves2. Add spring onion, ginger, mirin,soy sauce and salt. Stir well

3. Add the pieces of fish cake and udon noodles.

4. After 3 minutes add the tofu.

5. When the tofu is cooked, turn off the heat and divide the soup into two bowls.