So my crepe obsession continues and I’ve even started to get James making them at home 😀
And this is how he does it! This mixture makes about 12, depending on the size of your pan.
1 cup (150g) plain flour
1 tsp caster sugar
240ml milk
2 eggs
1/2 tbsp matcha powder (don’t add if you just want normal crepes)
pinch of salt
Mix all the dry ingredients together, then add the milk in a food processor if you have one, blend really well if you dont. Blending will add air bubbles so you want get as smooth a crepe. Let the mixture rest at room temp for 30 minutes.
Once you have the mixture ready it’s time for the fun part ^_^
We use a pan like this because it’s huge.
Coat it with butter.
Mix up the batter so it’s nice and runny.
Pour some in to the pan and drizzle it around.
Now move the pan around and cover the entire bottom of the pan in batter. If your batter is cold from being in the fridge it will be thicker and therefore take longer.
This is what you want!
Now turn the heat on medium.
And pop the pan on top. After a while you should see areas turn dark green.
Eventually the entire thing will turn dark green and start to have tiny bubbles.
While this is happening you should make whatever fillings you want on another stove burner. I like strawberry sauce. This can be made by combining some corn starch/corn flour (it’s the same thing) with some sugar, then whisking in strawberry juice. James just buys tinned strawberries and uses the juice from the can. Pop that onto the stove and bring to a boil while stirring with a whisk. This can be done with any kind of juice and amounts will depend on how much juice you have and how thick/sweet you like your sauce! I think this was about 1 can of juice with 1/4th cup corn starch and 1/4th cup sugar.
Once the whole crepe is dark, use a spatula and flip the sucker.
Cook the second side for a much shorter time as it should be thin enough that it just needs a tiny bit of heat. If you don’t add matcha powder it’s much easier to tell when to flip becuase the brown shows up much more.
Pop it on a plate!
Add your fillings 😀 I like green tea crepes with some thick cream drizzled.
Then the strawberry sauce on top.
Fold into quarters and you’ve got a delicious breakfast or dessert! YUM!
It takes around the same amount of time to make pancakes so I like to have these on the weekend, possibly in bed haha! The batter will keep for 2-3 days, or you can make all the crepes at once and freeze them for up to 3 months! If you do, just defrost for an hour at room temp.
Hi everybody!!! It’s you’re favorite person on this blog, me!!! JIMMY!!! woooooo!!!!!
Grab yourself some mardi gras beads and your favorite zydeco record because I’m taking your taste buds on a vacation to the deep south! What’s that, you don’t have a favorite zydeco record? I know, it’s so hard to choose, they are all just so awesome. Pulled pork isn’t just from the Southern United States, there are variations and recipes from all over the country but I like to make mine with a Cajun style Louisiana sweet mesquite meat rub, so lets hop on a fan boat and get cookin’ chere!
This recipe is REALLY easy. All you need is:
A bottle of coke
A bottle of BBQ sauce
A little less than a kilo of pork shoulder or 2 racks of pork ribs
Your favorite seasoning (optional)
8 hours of your life you dont mind spending wishing for a time machine
You gotta love my exact measurements! I’d say use around 250ml of coke and around 250ml bbq sauce but it depends on the size of your pot, you need enough liquid to make it to the brim. I also didn’t use all that pork you see in the photo which is about 1.5 kilos, I chopped up the rest and made an awesome pork katsu curry.
According to Violet this recipe is even easier if you have a ruggedly handsome chef to do the cooking for you.
I prefer to make this recipe with pork ribs because I think ribs are just the best things ever. I would marry ribs. And have little rib babies. I would then take us on a family vacation and “accidentally” crash the plane on a deserted island and proceed to eat my wife and babies to survive and then be very sad. Not because I just ate the love of my life, but because I no longer had any ribs. Buy me some ribs.
Anyway, pork shoulder is much cheaper and to be honest it tastes about the same, shoulder is just a little harder to work with because:
a. It’s not as tender a cut of meat
and
b. You have to cut the fat off
Once the fat is off you can do a few things with it
Throw it away.
Cover it in salt and make pork crackling.
Put it on a spike as a warning to other pork fats that you are not a merciful ruler.
Slap strangers across the face with it and yell “you’ve been pork-fatted!”
I only endorse two of those, but I’ll let you guess which ones. Cut the remaining pork up into pieces that fit in the bowl and pour in your favorite BBQ sauce. Measurements don’t have to be precise at all here. to be honest I have no idea how much BBQ sauce I poured in, but it was pretty much a 1:1 ratio with the coke I added later. The pork pieces dont have to be tiny either, but smaller pieces will break down easier. 2″ x 3″ strips should be more than fine.
Pour in the coke. I like to use vanilla coke, but it’s up to you. The coke just helps break down the enzymes in the meat and by the end it doesn’t really taste much like coke at all anyway. I have also been thinking of making this with orange fanta sometime for sort of a beef a l’orange kind of thing but the other members of the house seem to think that’s weird.
Just add enough so that it fills up to the brim
If you want, add your favorite spices. This recipe still comes out great without them, especially if you buy a really nice BBQ sauce, but I LUUUUUUVVVVV this meat rub. It’s from www.SouthernBBQSauce.com and makes EVERYTHING taste better.
Toss it with your hands so that everything is well covered…
… look like a smug butthead…
… and pop it in the oven!
It’s going to be in there at just over 100 Celsius (212 Fahrenheit) ((373.15 Kelvin)) for 6 hours. Well in total it’s going to be about 8 hours, so start this in the afternoon unless you like to have dinner at 4 am. If you are lucky enough to have a slow cooker then pop it in that instead. Also, if your oven is measured in kelvin then you may want to consider buying a new one…
This is the most painful part because if you’re in an apartment like us then there is no way that you can escape the delicious smell coming from your oven. You will smell it everywhere and no matter what you eat, you will be wishing it was Coca-Cola pulled pork. Go ahead and give it a stir after 3 hours.
6 hours later…tadaa!!!
At this point pour it through a strainer. The bowl will be HOT. Too hot to just quickly try and grab it out of the oven and pop on the bench in bare hands because you can do it reallyreallyreally fast usually? You better believe it…
mmmm yummy.
You should be left with a bunch of meat pieces, so grab two forks and start just pulling everything apart. The pork pieces I cut up were pretty big so this time it was a little bit harder, but still worked. The first time I did this I used ribs and just cut the racks in two so they fit in the pot and at this point they just fell apart. It was awesome and delicious but make sure you get all the bones!!!!
Pour most of the sauce back into your bowl so that the meat floats a little. The more you pour back in, the longer you have to wait for it to reduce so the sauce thickens up a bit and doesn’t just run all over the place. Pop it back into the oven with the lid off at 150 Celsius, 356 Fahrenheit, 453.15 Kelvin (seriously, get a new oven) for an hour or two, but keep an eye on the sauce. If it’s too runny then crank the heat up a bit and if it’s too thick, add a bit more sauce. At this point it’s up to you how you like it.
After an hour and a half mine looks like this and I am too hungry to wait anymore!
Violet likes hers served on rice with sour cream and pickles. Everything melts together in a big gooey mess.
I like mine on buttery toasted buns with sour cream, mozzarella cheese and pickles. Okay, so it’s not the healthiest of meals, but maybe you could make yours with coke zero?
Pulled pork is awesome and if you’re lookin’ to fancy up a BBQ, this is definitely the way to go! That’s all for now, but as they say in Louisiana (according to wikipedia anyway) Fisça da Geda ywum ywum doun bayeou!
Quite a while ago the lovely Yumeko came to visit Aus and she gifted me with some chocolate Pocky molds. I suck and therefore I have only now gotten off my butt to actually buy pocky so I can make these. Yeah I suck.
Yay Food Friday though 😀 😀 😀
You need:
Pocky molds
Chocolate
Pocky
Decoration
It’s an easy concept, melt some chocolate!Put a piece of pocky and some decorations into the mold.
Sometimes it’s easier said than done without getting them everywhere XD
Camwhore with the instructions.
Add chocolate to the mold.
Put chocolate into the pocky part before you stick into the pocky this way it gets completely encased.
Pocky next.
Then more chocolate.
Scrape off any extra… or alternatively don’t add too much in the first place.
Stick them into the fridge until completely set.
My first lot pretty much sucked because they broke as I took them out of the molds. At this point if yours don’t suck you can add more decorations.
My second batch was much cuter.
Of course it was a super hot day so after about 10 seconds they melted back into chocolate goo and I ate them with a spoon XD
Awesomely fun way to spend an afternoon especially if you can make them with a friend!
Now if you want to see good cooking look at what this handsome guy who seems to live in my kitchen has made lately…
Delicious paella, soooo good. I only tried this for the first time recently but it’s so yummy!
Sausage bread and he even baked the bread from scratch!
And green tea loaves of bread too with cream cheese inside. *drool*
So Strawberry Cream Cheese Puff time, I’m drooling already just thinking about it.
You need:
Strawberries
Cream Cheese
Icing sugar
Sugar
Cream
So first step is making the icing. The original recipe just used whipped cream from a can but I can’t stand the taste so I made cream cheese icing.
The amounts will change depending on how many strawberries you have, I made 14 and here are my measurements.
Add 3 tablespoons of cream cheese to a bowl.
Add 2 tablespoons of icing sugar
Add 1 tablespoon of regular sugar.
Mash it together with a fork until it comes together.
Add half a tablespoon of cream, this measurement will depend on how heavy your cream is. Mine was 45% and delicious so I used half a tablespoon, if yours is runnier you’ll need less. Done!
No to prepare the strawberries.
Chop the ends off.
Cut through the top, I made 3 cuts and it formed 6 “petals”. Make sure not to cut through the bottom or else the icing will just fall out.
Pop the icing in a piping bag…
Open up the petals…
And pipe a bunch of icing in 😀
I added some little decorations to the top too 😀
Best thing ever for a midnight snack because they are sweet with a tiny bit of bite too!
Too many episodes of Pushing Daisies have been stuck in my head lately so I got it into my head to try and make Chuck’s Cup Pies 😀 I didn’t bother looking for a recipe because it’s such an easy concept.
You need:
Strawberries
Honey
Sugar
Pastry
Muffin tin
Cut up the strawberries into small pieces and put them in a bowl. I used around a punnet and that made 6 pies.Add around 1 and a half table spoons of honey.
Dump in around 4 tablespoons of sugar.
Mix it all together until everything is wet.
Line the muffin tray with pastry. I was in a hurry so I went for a messier… more rustic look XD
Spoon in the strawberry mixture.
Add a pastry top.
Fold in the edges and press them with a fork. Don’t forget to poke some holes in the top too!
Bake for around 20 minutes at 180 degrees C or until the tops are all golden and delicious looking.
Trust me, they’re so delicious you won’t even have time to take a photo of the finished project because SOMEONE will eat them all while watching Game of Thrones… ok yes it was me but they were soooo good *_* Go make and eat now, I command you!
Ah budget food, I know thee well. The problem with budget food it that is always seems to save on money by taking a long time to prepare and that’s not something I’m prepared to compromise on often. James is awesome at cooking and he enjoys taking time to make really complicated recipes… I do not XD I like baking but cooking because I *have* to is not something I’m good at. So James does pretty much all of the cooking in our house and I make desserts 😀
So in the spirit of my hatred of wasted time and money I present the “James Can’t Be Bothered Cooking So Let’s Have Cheap Easy Pasta” recipe…
Also fair warning that I like my food with a lot of strong flavor 😉
You need:
Pasta (my favorite is fettuccine) – around $0.69 a pack if you get the home brand one
Tomato paste – around $1.10 a bottle if you get the home brand
Pre made pesto – around $4 a bottle
Parmesan cheese – around $2
Mozzarella, pre-shredded – around $5 (optional)
Frozen or fresh veges (optional)
Cook the pasta, for ultimate laziness points use one of those microwave pasta box things. I got mine at a junk store for $2 and it is AWESOME.Add cooked pasta to a bowl.
Add a spoon of tomato paste and one of pesto.
Mix together, add a lot of parmesan and mozzarella if you like a lot of cheese (I do!).
Add optional veges, I like fresh mushrooms or just those cheap frozen cubed veges.
Quit screwing around in the kitchen and get back to work while you eat lunch ;D The total time spent in the kitchen (not including pasta cooking time because I am generally back at the computer during that) is maybe 5 minutes.
It doesn’t look particularly appetising and it’s definitely not presented very well but it tastes good and it’ll get you through until dinner haha!
For something more visually appealing, here’s some packet mix pudding that I made last month. It looks good and I didn’t think it tasted half bad but James thought it was the worst thing in the world and spit most of it back into the sink. Clearly I need to stick to baking pies and macarons!
I’m completely obsessed with watching videos of those Japanese DIY gummy sweets though, they look like SO much fun to make and if importing wasn’t so insanely expensive I would totally get a bunch of them to experiment with! I need to find a Japanese grocer near here so I can start hunting for them at reasonable prices ^_^ If you haven’t seen the videos you totally need to, just check out RRCheriePie’s Channel. I wasted too much time watching them on the weekend… I probably should have spent that time making better pasta 😉
Illustrator. Strong tea, knitting, watercolours, and making a video game called Moonlight in Garland. Living with her adorable husband Jimmy, fluffy puppy Miss Lottie and Bergamot Bunny in Melbourne, Australia.
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