Food for thought (or more accurately, food thoughts and inspirations)

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SonofSamsquanch

Pretty Vacant
Mar 31, 2016
12,481
27,357
Victoria
AFL Club
North Melbourne
OK. My last pizza was thin and crispy but I was also a fan of the 90 Secondi style of pizza from the place in Docklands. This youtube shows how to achieve that kind of pizza...

 

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Hojuman

조수미 사랑해요
May 20, 2012
18,502
53,239
Seoul
AFL Club
North Melbourne
This has literally been my diet lol


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SonofSamsquanch

Pretty Vacant
Mar 31, 2016
12,481
27,357
Victoria
AFL Club
North Melbourne
To get over the result of tonight's AFLW game I decided to have a crack at some sweet biscuits...

IMG_20220226_212816.jpg


1 egg
1 cup of sugar (any kind)
4 table spoons of butter or marg.
2 cups of SR flour
1 cup of coconut

Cream the butter and sugar, then add the egg

Stir in coconut and then add the flour.

Mix to a soft dough.

Spoon out walnut size pieces onto a greased baking tray and cook for about 12 to 15 minutes at 180 C.

Options include additional flavourings such as honey, peanut butter, vanilla, chocolate chips, m&ms or whatever you reckon would be nice.
 
Last edited:

Makeshift Park

Club Legend
Aug 6, 2021
2,006
5,273
AFL Club
North Melbourne
I'm pretty keen on a good borscht. Blame on the news, but I'd like to reattempt one this week.

I've always gone with the Guardian version for no particular reason but habit. Its fine but it doesn't blow my socks off. Certainly not as good as what you get in good restaurants.

Does anyone here have a better go-to recipe? Maybe I should just stop being slack and make my own stock.
 

SonofSamsquanch

Pretty Vacant
Mar 31, 2016
12,481
27,357
Victoria
AFL Club
North Melbourne
I'm pretty keen on a good borscht. Blame on the news, but I'd like to reattempt one this week.

I've always gone with the Guardian version for no particular reason but habit. Its fine but it doesn't blow my socks off. Certainly not as good as what you get in good restaurants.

Does anyone here have a better go-to recipe? Maybe I should just stop being slack and make my own stock.

I have not tried it myself. I looked for a recipe from "Recipe Tin Eats" but nup... nothing there. But this one above is from a cook named Natasha - and that's good enough for me.
 

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