Monday, July 28, 2014

Japanese Fusion, Flying.

teppenyaki grillI am not sure how long it has been there now, but there is a relatively new restaurant in town. Dake Japanese Fusion Restaurant. When I first saw it I was immediately interested but we haven’t yet been. The have all kinds of things on their menus but they also do Teppenyaki. I decided I would like to go there for lunch and have booked a place at a Teppenyaki grill. A couple of friends are going with us. If you have never been, several people sit up at the bar and the chef cooks the food on the hotplate in front of you. Usually the chefs make a bit of a performance of it and it is great fun. If you check out the link, the menu is shown for the grill. Also pictures of the restaurant.

Dunno about you, but everyone I speak to lately has sworn off flying anywhere. I am not keen on the idea myself either, although statistically it is supposed to be very safe. However, with planes crashing and others being shot down, it does make one somewhat nervous. They never have solved the disappearance of the original missing Malaysian flight either. I think the families must be distraught.

I posted puppy pictures the other day, my friend now has her puppy and she has been posting pictures on Facebook. The puppy's name is Zoey.

Here’s something interesting for ice cream lovers. All the way from Sussex, England. I certainly must give this a try. British single cream is probably equivalent to our whipping cream and caster sugar is the same as our regular sugar. Not sure where one buys rock salt but no doubt I can find some.

Homemade Ice cream in 5 minutes

Recipe by: MegStone

Here’s how to make home made ice cream. It tastes AMAZING and the best part, it only takes 5 MINUTES to make! This fast, simple and fun recipe is perfect not only for a dinner party that forgot the pudding, it's a last minute life saver! But it equally would win any school's science competition since it's a scientific wonder! Great fun Homemade Ice Creamfor kids on a rainy day too. Try this at home, you won't believe it works until you try it! And it makes the best tasting ice cream ever.


Serves: 1
  • 225g coarse rock salt
  • 1 large mugful of crushed ice
  • 150ml single cream
  • 4 tablespoons caster sugar
  • 1 tablespoon vanilla extract
  • Equipment:
  • 1 large plastic, sealable bag
  • 1 medium plastic, sealable bag

Preparation method

Prep: 5 mins
Place the ice and salt in the large, plastic sealable bag.
In the medium sized bag, pour in the cream, sugar and vanilla. Seal tightly.
Place the smaller bag inside the larger bag and seal the larger bag completely.
Shake the bag vigorously, up and down and side to side for 4 to 5 minutes.
Unseal the bags and scoop out the ice cream and serve. Perfect ice cream in 5 minutes!
You can freeze your ice cream when it's ready, just keep it in the medium-sized bag and place in the freezer!
Why not try adding chocolate chips? Or make chocolate ice cream? Just add the ingredients in with the cream and sugar and start shaking!

Have a great day

Saturday, July 26, 2014

Saturday Recipe

I love mussels – did you know The Olive Garden does a very good dish of Moules Marinière - so when I saw this recipe I had to share it.  Unfortunately not something we buy much here as they cost a fortune.

Mussels with Saffron and Citrus

Contributed by Mourad Lahlou

Chef Mourad Lahlou simmers mussels in a lovely saffron cream sauce. Lahlou prefers Mediterranean mussels.Mussels Saffron Cream "The ones I get are called that, but they really come from the Pacific Northwest," he says. "They're plump, juicy and don't toughen up as much as other varieties when you cook them."

Servings: 4 to 6
  1. 1 1/4 cups Riesling
  2. 1 1/4 cups water
  3. 4 thyme sprigs
  4. 2 garlic cloves, smashed
  5. 4 pounds mussels, scrubbed
  6. 1/2 cup heavy cream
  7. 1/2 teaspoon saffron threads
  8. 1 1/2 teaspoons finely grated orange zest
  9. 1 1/2 teaspoons finely grated lemon zest
  10. 2 1/2 tablespoons cold unsalted butter
  11. Kosher salt
  12. Freshly ground pepper
  13. Grilled bread, for serving
  1. In a large, wide saucepan, combine the wine, water, thyme and garlic and bring to a boil. Add the mussels, cover and cook over moderately high heat, shaking the pot a few times, until the mussels open, about 3 minutes. Using a slotted spoon, transfer the mussels to a large bowl.
  2. Pour the cooking liquid through a fine-mesh strainer into a large heatproof measuring cup. Wash the pot and pour in the cooking liquid, leaving behind any grit. Boil the cooking liquid until reduced to 1 1/2 cups, about 10 minutes.
  3. Add the cream, saffron and citrus zests and bring to a boil. Reduce the heat and simmer until thickened slightly, about 3 minutes. Stir in the butter until melted, then stir in the mussels until heated through. Season with salt and pepper and serve with grilled bread.
Have a great weekend