17 May 2010

autumn harvest frittata

Seasonal vegetables found in the pantry and fridge

Today marks the 100 days of success for the Year 11s at my school. Unfortunately the Year 12 food tech class did not follow the yearly tradition of catering for the event :( Had frees periods 3/4 and since there was no business class scheduled for the afternoon, I was free to go home at recess.

Instead of catering for the Year 11s, I returned home to cater for my own lunch and the leftovers as a side dish for dinner :D

Did not go to Coles on my way back so just made use of what I had in the house. Apparently the ingredients I used were seasonal vegetables for Autumn therefore the title I have given it.


autumn harvest frittata
an original recipe created by me, grub :)

170 - 180 degrees Celsius
fan forced

makes a half filled 20 cm diameter cake tin
  • slightly more than 1/8 of a small pumpkin
  • handful of french beans
  • 4 baby chat potatoes
  • 1 large onion
  • 50 g tasty cheese
  • 4 rashers bacon (omit for vegetarian option)
  • 2 Tb vegetable oil
  • 6 large eggs
  • 1/3 cup milk
  • salt and pepper to taste


1. Wash all vegetables and prepare them.
- Peel the pumpkin skin and use a peeler to shave "ribbons".
- Snip off the ends of the french beans and dice into small bits.
- Peel potatoes and leave them in water.
- Dice onion.

2. Cut bacon into small squares and dice cheese into small cubes.

3. In a heated frying pan, add the oil and swirl it around the pan. Add the onion and fry until lightly browned and fragrant. Add the bacon,beans and seasoning and fry until bacon is lightly browned. Remove from heat and let the vegetable and bacon mix cool.

4. Beat 6 eggs, milk and seasoning together in a large mixing bowl.

5. Add the pumpkin "ribbons", grate potatoes over the mixture and add diced cheese cubes. Mix thoroughly before adding the cooled vegetable and bacon mix.

Note: The potato was not grated earlier since it will oxidise (discolour).

6. Line a 20 cm cake tin with foil and lightly grease foil with vegetable oil and pour eggs and vegetable mixture into the cake tin. Lightly season on top.

7. Bake in a pre-heated oven for 30 - 40 minutes or until the egg mixture is set and golden on top.

Can be eaten hot from the oven or cold. Hrm don't know if it was my blocked nose, but I couldn't really taste the vegetables. At least I know they are in there and I'm eating them :)

16 May 2010

weekend bake & school project

Heh. This is what happens when you substitute non stick baking paper with grease proof paper. Nevertheless, they were picture perfect somewhat well baked choux shells without the bottoms.

Oh well, at least I won't need to use the piping bag :D Plus I have a fair few frozen choux left.


Went to see "Top Designs" yesterday and checked out the pro food folios. I have some what of an idea of the folio work outline and have already chosen my theme; a pumpkin festival and 8 dishes that I'd like to make.
  • pumpkin soup
  • carrot bread with walnuts
  • roast seasonal vegetables with roast meat
  • browned butter pumpkin pasta
  • pumpkin pie with brown sugar and walnuts
  • pumpkin cupcakes with frosting
  • pumpkin cream cake
  • pumpkin butter with fruity pepita granola

Haven't finalised the list yet. Any ideas or thoughts?

15 May 2010

13 May 2010



ニンテンドDSゲームの『DSお料理ナビまるごと帝国ホテル』のカスタードクリム のレシピを使った。 クリムは美味しいと思うんだ! ゲームバンザイ!



卵黄。。。。。。。。。。。 2 個
グランニュー糖。。。。。。 22 g
小麦粉。。。。。。。。。。 10 g
コーンスターチ。。。。。。 10 g
牛乳。。。。。。。。。。。 180 ml
バニラスティック。。。。。 1/4 本
無塩バター。。。。。。。。 7 g
生クリム(42%)。。。。。 3/4 カップ
グラニュー糖。。。。。。。 15 g


  1. バニラスティク1/4本は縦中央に切れめを入れで種をとる。種も残しておく。
  2. なべに牛乳180mlとグラニュー糖の半量を入れる。
  3. 万能こし器をのせたなべにそそぎ、こす。
  4. バニラスティクをなべにもどし、弱火にかける。
  5. ラップをしいたバットに流す。クリームに密着させるようにラップをかける。
  6. ボウルに生クリーム3/4 カップとグラニュー糖15gを入れる。

Decided not to translate it, because I am not very sure of the exact method myself (I guessed most of the steps when I was making this :P)

10 May 2010

today's breakfast

Not even going to write anything as I'm not even obliged to, it's MY blog ok :) The heading tells all anyway.

8 May 2010

time consuming - cookie crusted cream puffs

Watch this space - going to replace this photo because I used flash and, I don't like it :P

Something I wanted to do in a long time but never had the time to. This was a three part recipe in which each part had a different recipe to it.
  • Choux pastry was from a previous combination I had made earlier in the year
  • Cookie dough was from Martha Stewart
  • Pastry cream was from a Japanese Nintendo DS game titled しゃべるDSお料理ナビまるごと帝国ホテル which I believe is "Talking DS Cooking Navigation - Imperial Hotel" if you do direct translation

The outcome of it wasn't what I had expected it to be. I think the time spent didn't justify the taste, but the pastry cream made up for the choux. At least the process of making it was fun :)

Don't know if it's suitable for my "Japanese" theme for my food tech folio, but I guess it should be okay, as シュウクリーム are popular? in Japan. Considering it at the moment.

On a note, I re-discovered my dad's old Canon film camera and I'll be using it when I do anything interesting (hrm wonder if I'm going to get any weird glances). Film processing seems expensive. Going to go price check soon.

This look pretty XD so I took a photo of it LOL

Combining the custard and whipped cream

It was challenging to clear this space just to put the baking tray in - before this, the whole rack was filled with frozen boxed food and frozen Japanese salads and salmon fillets

Sugar cookie crusted top

Frozen choux pastry topped with sugar cookie dough