Monday, February 2, 2009
The Vatican and the Poor People
Roma Tomates? Are they just called tomatoes here?
Bouna sera!
Wednesday, January 28, 2009
Salmon and Solitude = Happiness

Monday, January 26, 2009
Pea and Ham Pasta
I was in
But if inspiration breeds creativity then a few words are all you need.
- Slug of oil.
- One onion
Diced, perhaps finely if memory serves me well… now from here on in is where the rest of the recipe gets a little hazy…hehe.
- 200 – 400g the best ham you can afford.
I would imagine that off the bone would be best… but as I said… no idea… just don’t use spam… as it has more application at a building site than in a kitchen (or in Nana’s bin – we didn’t mean to hurt her feelings).
- 600 – 800g frozen peas or canned…whatever Trevor.
Having said that I would expect a very different taste depending on which you use.
- 200ml white wine.
Make sure that it is drinkable. I imagine a dry white or sav blanc… not riesling or a sweet one.
- 200ml chicken or vege stock… ok now I am making shit up… but it could still be faithful to the recipe.
Try it! Either use stock cubes and follow instructions or use pre-made tetra-pak stuff.
- Perhaps 200g of pasta… we’ll see…
- Pretty certain that a handful of mint comes in at this point too!
Now for the fun part (esp. when you have no idea what your ingredients are supposed to be and have never made it before in your life).
- Heat the oil over a mid-high stove and brown/sauté the onion. Add the ham and slightly caramelise.
- Add the wine and reduce to above half the volume – I totally made this bit up…
- Add the peas and the stock and let that simmer too, letting the peas turn a bit mushy… whilst you…
- Cook the pasta in a separate pot for 5 minute less than is recommended on the directions and then drain. Add to the pea mixture on the stove and cook for a further 5 min or until pasta is al dente… again I don’t really know if the pasta is supposed to soak up all the liquid or if there is supposed to be a jus type thing going on… but as long as it is flavourful I guess any liquid can’t hurt and if you need more liquid just add stock? Maybe question marks are not ideal in recipe writing?
- Remove from the heat and fold through fresh mint (whole leaves or ripped). However I also thought that heat makes mint go black… so maybe do this at the very last minute.
- Add salt and pepper to taste.
- Serve with parmesan cheese and warm crusty bread.
Disclaimer: I have no idea. Sounds kinda fun though right?
MB's Photos





Australia Day
...ok... so Australia Day was a write off...not because I am a crazy wild drunken sex mink... but because I WAS a drunken crazy wild sex mink... no that's not true either. But I did have an awesome time in Oxford and did need some time to recover from 3 days of fun times in Oxford... so I spent Australia Day (official Australia Day - Sunday in Lon
sea scallops seared in oil
4:50pmJenna
yeah and... details mr!!!
4:50pmHenry
after scallops are tossed in flour first
4:50pmJenna
yo
4:50pmHenry
then drain oil and but 3 tablespoons of butter, a bunch of parsley and juice from half a lemon
4:51pmJenna
sweet easy as!
4:51pmHenry
add salt/pepper for flavour and then serve with the scallops
soooo good
im amazing






