Saturday, August 20, 2011
CHRISTMAS 2011
http://www.citybeach.com.au/en/sale/mens-sale/?pag=97
sunglasses
http://www.citybeach.com.au/en/sale/mens-sale/?pag=97
Saturday, August 13, 2011
Rings
Friday, June 10, 2011
Long long weekend
Mousaka Mash
http://www.abc.net.au/tv/cookandchef/txt/s1917206.htm
http://www.sbs.com.au/food/recipe/10347/Greece:_Moussaka
Braised lamb layer
60ml extra virgin olive oil
750gm Lamb mince
500gm Lamb shoulder, boneless and finely diced
2 brown onions, finely diced
2 celery stalks finely diced
3 garlic cloves, minced
½ tsp dried chili flakes
½ tsp ground cinnamon
½ tsp ground all spice
1 tsp dried Greek oregano
½ tsp dried mint
2 tsp sea salt
1 tsp freshly ground black pepper
1 tsp sugar 250ml red wine
500ml tomato puree
500ml chicken stock
Heat olive oil in a large saucepan. Brown mince and diced lamb, remove from pan and reserve.
Leave the oil in pan and over a medium heat, cook onion, celery and garlic until translucent. Return lamb to pan and the herbs and spices.
Cook for 1 minute then add wine. Cook until wine is reduced by half. Add tomato puree and stock and simmer over low heat for 1 hour. Set aside and allow to cool.
Béchamel
30g unsalted butter
60gm plain flour
1.5 cups milk
Sprinkle of nutmeg
Sea salt and white pepper
Crust
¾ cup grated parmesan
¼ cup fresh breadcrumbs
½ tablespoon lemon thyme, chopped
http://www.abc.net.au/tv/cookandchef/txt/s1917206.htm
http://www.sbs.com.au/food/recipe/10347/Greece:_Moussaka
Braised lamb layer
60ml extra virgin olive oil
750gm Lamb mince
500gm Lamb shoulder, boneless and finely diced
2 brown onions, finely diced
2 celery stalks finely diced
3 garlic cloves, minced
½ tsp dried chili flakes
½ tsp ground cinnamon
½ tsp ground all spice
1 tsp dried Greek oregano
½ tsp dried mint
2 tsp sea salt
1 tsp freshly ground black pepper
1 tsp sugar 250ml red wine
500ml tomato puree
500ml chicken stock
Heat olive oil in a large saucepan. Brown mince and diced lamb, remove from pan and reserve.
Leave the oil in pan and over a medium heat, cook onion, celery and garlic until translucent. Return lamb to pan and the herbs and spices.
Cook for 1 minute then add wine. Cook until wine is reduced by half. Add tomato puree and stock and simmer over low heat for 1 hour. Set aside and allow to cool.
3 medium eggplants
3 medium zucchini, cut lengthways
3 medium zucchini, cut lengthways
1kg desiree potatoes
3 tablespoon flat leaf parsley, chopped
2 onions, sliced
1 clove garlic, crushed
1 tablespoon lemon thyme
½ teaspoon lemon zest
Sea salt and freshly ground black pepper
Extra virgin olive oil (evoo) for frying
3 tablespoon flat leaf parsley, chopped
2 onions, sliced
1 clove garlic, crushed
1 tablespoon lemon thyme
½ teaspoon lemon zest
Sea salt and freshly ground black pepper
Extra virgin olive oil (evoo) for frying
Béchamel
30g unsalted butter
60gm plain flour
1.5 cups milk
Sprinkle of nutmeg
Sea salt and white pepper
Crust
¾ cup grated parmesan
¼ cup fresh breadcrumbs
½ tablespoon lemon thyme, chopped
Method
To make the béchamel sauce, melt the butter in a pot and then sprinkle the flour over it, stirring well to combine. Continue to cook for a little while until the flour colours slightly. Remove from the heat and pour the milk in slowly, whisking continuously to avoid lumps. Return to the stove and continue to cook until thickened, stirring occasionally. Add the nutmeg and seasoning and lay a piece of plastic wrap or kitchen paper directly on top of the sauce so that it doesn’t form a skin, set aside until needed. This should be a thick béchamel.
Peel and slice potatoes 1cm thick. Layer into a 30cm x 40cm baking dish. Drizzle with olive oil and season with sal
Cut the eggplants into thick slices, about 1.5 – 2cm thick then sprinkle with a little salt and set aside for 30 minutes.
Place into preheated 180 degrees celsius oven and bake 15 minutes. Slice eggplant and Zucchini 1cm thick. Place on baking sheet. Drizzle with olive oil and season.
Bake for 15 minutes until lightly golden. Spread lamb filling over partially baked potato layer. Cover with baked eggplant and Zucchine slices then cover with béchamel sauce. Mix the breadcrumbs with the grated parmesan and lemon thyme and generously sprinkle this over the top of the béchamel.
Bake in a pre-heated 200C oven for 30 minutes.
Bake for 15 minutes until lightly golden. Spread lamb filling over partially baked potato layer. Cover with baked eggplant and Zucchine slices then cover with béchamel sauce. Mix the breadcrumbs with the grated parmesan and lemon thyme and generously sprinkle this over the top of the béchamel.
Bake in a pre-heated 200C oven for 30 minutes.
Sunday, March 6, 2011
Republic of letters and daring to know
The philosophes (French for philosophers) were the intellectuals of the 18th century Enlightenment.[1] Few were primarily philosophers; rather they were public intellectuals who applied reason to the study of many areas of learning, including philosophy, history, science, politics, economics and social issues. They had a critical eye and looked for weaknesses and failures that needed improvement. They promoted a "republic of letters" that crossed national boundaries and allowed intellectuals to freely exchange books and ideas.
One of them was Immanuel Kant who said sapere aude, dare to know—have the courage to think for yourself
One of them was Immanuel Kant who said sapere aude, dare to know—have the courage to think for yourself
Saturday, March 5, 2011
Libraries as museums of print and Electronic Cabinets of Curiosity
From Rayward 1.4 The need for information and Resource Description
Republic of letters was a 17 and 18 century equivalent of scientific correspondence and blogs. The Republic of letters was replaced by the creation of published scholarly journals. The modern equivalent of these non published and personal correspondence would be personal emails , email lists, blogs . In the past these correspondence would be saved by individuals in papers from and were sometimes bequithed to others . However while some may archive select email correspondence its security is not as stable as print media especially if it is stored on on web mail . Also print is more stable than electronic files that may become obsolete or corrupted . They also require software and related operating systems to read them. These facilities are know to become superseded and obsolete. What happens to the stuff that gets left behing or is forgotten about becasue it may be deemed to not be of importance at the time. .....
Republic of letters was a 17 and 18 century equivalent of scientific correspondence and blogs. The Republic of letters was replaced by the creation of published scholarly journals. The modern equivalent of these non published and personal correspondence would be personal emails , email lists, blogs . In the past these correspondence would be saved by individuals in papers from and were sometimes bequithed to others . However while some may archive select email correspondence its security is not as stable as print media especially if it is stored on on web mail . Also print is more stable than electronic files that may become obsolete or corrupted . They also require software and related operating systems to read them. These facilities are know to become superseded and obsolete. What happens to the stuff that gets left behing or is forgotten about becasue it may be deemed to not be of importance at the time. .....
Thursday, January 27, 2011
Death and Pox
Hello death and pox, not sure what to do with both of you. Perhaps you can stay for a cup of tea then we'll put you on a bus and send you home. Its not nice when friends overstay their welcome.
Subscribe to:
Posts (Atom)