Karin's Recipes and Random Musings
People keep asking me for my recipes so I thought I'd post 'em here!
Thursday, June 12, 2025
New Zealand: the 2025 edition
Monday, May 12, 2025
Feijoa smoothie
Sunday, April 20, 2025
What we ate this year
scrambled eggs with feta and crispy chilli
creamy tuna pasta
kimchi and cheese jaffles
vegetable curry (Indian, Thai or Sri Lankan)
pasta and sauce
macaroni cheese
vegetable and barley soup
spinach and feta quiche
Sri Lankan cashew and pea curry
tomato fondue
Friday, April 18, 2025
Choley bhature may be addictive ...
Sunday, April 13, 2025
Brekkie @ The Lott Café, Cooma
Thursday, March 06, 2025
A sunflower maze in Canberra!
Friday, November 01, 2024
Brekkie @ Highroad
Well, well, well. I'd never been to Highroad in Dickson before. Not for any deep and meaningful reason, but simply because Canberra has soooo many fabulous eateries it's hard to try them all. Anyway, my friend Michelle invited me to Highroad for breakfast today. What a treat. It was delicious. We started with coffee and hot chocolate then Michelle had:
and I had:
Nom nom! My dish was reminiscent of the Turkish Eggs served at Stepping Stone (another wonderful find in Dickson). We ended the meal with (ahem) more coffee and hot chocolate, to give us an excuse to keep sitting there and chatting. Nice to catch up. It had been a while. Anyway, recommended! Thanks Michelle.
* yep, I googled evoo. Turns out it means extra virgin olive oil :-)
Snickerdoodles!
Saturday, September 28, 2024
Brekkie @ Café Momo
Sunday, July 28, 2024
Brekkie @ Stand By Me (the vego reboot)
Sunday, July 21, 2024
Tasting Singapore with Singapore Foodsters
Saturday, July 20, 2024
Battle of the egg tarts
Breakfast fit for a king (or sultan)
While the rice is called 'black' when you buy it, it turns a lovely purple colour when cooked.
1 cup glutinous black rice
800 ml water
piece of pandan leaf
1 tbsp palm sugar
coconut milk
small pinch of salt
Wash the rice and place in a saucepan. Add the water and bring to the boil, then simmer gently with the pandan leaf, covered, for 40 to 60 minutes. Stir occasionally, and more frequently as the mixture thickens. After about 30 minutes, start testing for softness. Add extra water if necessary. When the rice is pleasantly soft (it will still be a little chewy) add the sugar and continue cooking for about five minutes. Remove the pandan leaf, pour into small bowls and leave to cool. Serve warm or at room temperature with lightly salted coconut milk, or ice cream. Slivers of fresh coconut add flavour and texture.
Notes: glutinous black rice, pandan leaves and palm sugar are available from many Southeast Asian grocers. This freezes well. Despite the name, glutinous rice does not contain gluten.
Java was superb!
So, when Andrew and I saw an ad for a rail and bus tour from one end of Java to the other, we jumped at the opportunity. The tour, run by Railway Adventures, was just over two weeks long and included both well known Javanese places and experiences (Borobudur Temple, volcanoes, Prambanan Temple, puppet workshops, coffee plantations, mosques) and less obvious activities (musical instrument workshops, railway museums, architecture, rural villages and markets). The transport spanned the gamut, from trains (fast, panoramic, standard and steam) to coaches, mini-buses, becaks (motorbike taxis), jeeps and golf carts, to a ferry.