MIFF - Snacks on the run

As you're all aware we are well into the first week of MIFF (Melbourne International Film Festival). With working full time, school once a week and 26 sessions booked in over 17 days, snacking on the run has been key to keeping me sane! Here's a couple of ideas for when you are really busy (also no hot food to the cinema!! don't gas out your fellow patrons!)



A little mini snack box of 1x peanut butter mochi and 1x sesame mochi and a homemade muesli bar.



Rice paper rolls! I've tried several places around the CBD (its my standard MIFF meal by now) and I like the Kikoo rolls the best ($3!!) they have tasty peanut sauce and use tofu as well as salad in theirs (a big bug bear with me, if you're making vegie rice paper rolls dont just make them all cabbage!! boo!) they are a little soggy by the end of the day though. Second best is at Gigi ($4) fresher than Kikoo but less fillings.



The 2am vegan dog option from Walkers Doughnuts on the cnr of Swanston St and Flinders St (right next to Lord of the Fries) nom nom nom nom NOM.

Notes: Mochi is totally addictive, gluten free and delicious. You can buy mochi from any Asian supermarket (the closest one to Greater Union is just down the road on Russell st. There's also a new one on the cnr of Ltl Bourke and Swanston thats well stocked).

adzuki bean, pumpkin, bulghur and coconut croquettes with tamarind sauce

So many notes for this one. Firstly, this recipe was cruelly mentioned in Veganomicon but actually not in the book NOR on the Post Punk Kitchen website. I managed to find it through "the Way Back Machine" but now cannot find it again so its going to be off the top of my head. Secondly, I didn't make the tamarind sauce this time as Clare hates coriander, but I implore YOU to do it! It would be the perfect PERFECT flavours to add to this. If you hate coriander like Clare, I served these with sweet chilli sauce and it was delicious. Don't let the ingredients fool or intimidate you, essentially it is a squash, a grain and a bean. You could substitute either of those for something you feel more comfortable with/have in the cupboard.

ingredients
1/2 cup of adzuki beans, cooked and lightly mashed
1 cup of roasted pumpkin, completely mashed
1/2 cup of bulghur, cooked
1/2-1 cup of coconut (shredded is best, though I used dessicated)

sauce
1/2 cup of tamarind paste
1 tbsp of maple syrup
2 cups of lightly packed coriander

method
1. Combine the pumpkin, bulghur and adzuki beans and form into patties (I didnt season as I had already cooked the bulghur in vegie stock).

2. Roll the croquettes in coconut and put onto a baking tray into a medium low oven (160c) and bake 15 minutes each side.

3. In the meantime whizz up the sauce ingredients and cook some rice if you're into that sort of thing (I'm not huge on rice so I didn't, I served with papadums). Serve and marvel at how delicious and easy it was!!

notes: I added bulghur to the mix, it was not in the original recipe, I had some left over but also felt the croquettes needed something more substantial in them. The coconut flavour is surprisingly powerful which is why I recommend shredded coconut, as dessicated created more coverage therefore more coconut flavour. Soaking the beans is always a pain in the arse but I'm getting into the groove of it now. You could use any kind of beans in this, particularly green lentils out of a can if you want a quick, easy and delicious meal. You can buy tamarind paste from Asian or Indian grocery stores. Tamarind is also know as Indian dates and are quite sweet and sour. Adzuki (or known as Aduki) beans are commonly known as 'red beans' and available as asian supermarkets.

broccoli and potato soup

This soup is delicious and so easy to make. This recipe is adapted from Veganomicon but is off the top of my head. Y'all know how to make soup right?

ingredients
2 medium sized heads of broccoli, trimmed to florets
2 large potatoes, sliced thinly
Vegie stock, enough to cover the veg (about 4-6 cups)
1 medium carrot slices
1 onion, diced
1/4 cup of fresh mint
1 tbsp of fresh dill
4-5 strands of tarragon
salt and pepper

method
1. Sweat the carrot and onion in some oil for 5 minutes or until the onion is translucent.

2. Add the fresh herbs and stir for about a minute.

3. Add the rest of the veg and stock and simmer for about half an hour until the vegies are tender. Drain most of the vegie stock into a container and blend the vegies, adding a little more stock if required for consistency. Season with salt and pepper to taste. Nom!

notes: I then save the stock and freeze it for the next time I'm make that soup.

roast pumpkin, cranberry, pinenut and bulghur salad

This was my first time using bulghur and its pretty delicious. I don't know why I didn't read the packet when I bought it, its almost raw wheat hulls, its toasted cracked wheat and I'm not eating wheat anymore (not being strict about it but yeah trying to avoid as much as possible). ANNNYYWAAAYYY I'm not into wasting ANYTHING so I will use it up and then not buy anymore, but its given me an opportunity to try out a few new things.

ingredients
1/4 cup of bulghur
1/4 medium pumpkin, cut small and roasted
2 tbsp of sunflower seeds
1/4 cup of toasted pine nuts
1/4 cup of chopped, dried cranberries
1/4 cup of cooked lentils
1/4 cup of chopped fresh herbs... I used parsley but mint on its own or with parley would be good too
Squeeze of lemon juice and a glug of olive oil for dressing

method
1. Cook the bulghur just like you would white rice, 1:2 bulghur to water in a small pot over medium heat with the lid on. It took about 20 minutes, just stir and test at the 15 minute mark to see how its going.

2. In the meantime toast the pinenuts and roast the pumpkin, chop up the dried cranberries and fresh herbs.

3. When everything is ready toss in a large bowl with the dressing and serve immediately.

Notes: I sprinkled in a little vegie stock with the bulghur, bulghur has a lovely nutty earthy flavour much like quinoa.

Things I cooked last week

Old favourites, I've been back on the porridge boat again with rice milk and coconut milk (a great way to use left over coconut milk) and Bigilla really.. cant stop making it. After experimenting with so many different kind of beans, butter beans are the winner for me.

Porridge with coconut milk, raspberries and almonds
Bigilla
Handful salad

Monday Melbourne Roundup - MIFF edition

MIFF MIFF MIFF MIFF MIFF MIFF MIFF MIFF MIFF MIFF MIFF MIFF MIFF MIFF MIFF MIFF MIFF MIFF MIFF MIFF MIFF MIFF MIFF MIFF MIFF MIFF MIFF MIFF MIFF MIFF MIFF MIFF MIFF MIFF MIFF MIFF MIFF MIFF MIFF MIFF MIFF MIFF MIFF MIFF MIFF MIFF MIFF MIFF MIFF MIFF MIFF MIFF MIFF MIFF MIFF MIFF MIFF MIFF MIFF MIFF

I've been eating mainly snacky things instead of full sit down meals, I'll be doing a "snacks on the run for MIFF" post soon.

Eats.drinks.

Von Haus

Continues to be my favourite bar in Melbourne. *paws at Von Haus* love you.

Jetsetting Joyce also loves Von Haus

Out

Cities on Speed #1
Boring. I thought it was going to document from an architectural/structural point of view the changing landscapes and needs of these cities. NOPE it focusses on one family per city and how it is effecting them. 2/5 (apparently the Bogota and Cairo - selection #2 - are the best)



Splice
What the hell was this movie? Were we supposed to find it funny? It started out as horror/thriller and landed in mutant rape squeal at the scream in disgust and laughter horror film. In any event I really enjoyed it! 3.5/5



How much does your building weigh Mr Foster?
A fitting homage to an amazing man and one of my favourite architects. This was truly superb and breath taking. 4.5/5 - an absolute must-see.



Life During Wartime
Todd Solondz swoon. On form, the rich colours, textures, sparse dialogue and amazing performances. I know when I really like something when my eyes glaze over and I feel like I'm drunk. Stunning. 4.5/5



Rubber
Quentin Dupieux could film a tyre rolling around in the desert and I would watch in rapture for hours. Oh wait. I did. Robert the psycho-kinetic, homicidal, amorous tyre. Hilarious, absurd and bizarre an A+ for imagination and was a wonderful late night session to see. The audience was hysterical. The soundtrack of course by Dupieux was excellent. All round great camp horror fun. 3.5/5



Videocracy
More politics less culture! I guess they kind of go hand in hand. A fascinating documentary no less, there was just something missing and I cant tell what. I recommend seeing it though NOW YOU UNDERSTAND why I would never go out with a wog boy. The final scene was just a posting of the statistic that Italy is ranked 114 in the world in regards to gender equality (there is around 180 countries in the world).
3/5



And everything is going fine
If I was a massive Spalding Gray fan I probably would have died a million deaths of swoon over this. But I'm not. Soderbergh is such a master director/editor he really is mind blowing the way he puts things together. 3/5

Cant find a trailer

The Disappearance of Alice Creed
A quadruple knife in the back scam flick. It was just.... Pretty shit to be honest. 2/5

Thai Kanteen - Mosman - Sydney

Ahh Sydney. Thai food, spectacular beaches, amazing winter weather. I gorge on asian food, particularly Thai, when I go back home. Its just so good and in SUCH abundance. It makes me miss home terribly. Thai Kanteen is a class act. Both my dishes were absolutely incredible.

I had: Cashew nut stir fry with chilli jam: shallot, tomato, capsicum, broccoli, snowpeas, zucchini, carrot & cashew nuts with tofu

Sticky rice & ice cream: sweet black sticky rice topped with vanilla ice cream (I had the coconut milk and kaffir lime leaf sorbet instead)*

The stir fry was cooked to perfection, the sauce just that magical Thai combination of salty, sour and sweet. The sticky rice with sorbet was one of the most amazing vegan desserts I've ever eaten. Add byo and fantastic service and this was a wonderful meal I had with my Dad (its not often that we get to do things together alone, I'm the eldest of 6!!).

Food: 9/10
Service: 8/10 (not the best I've had)
Space: 8/10 (a little cramped)

Overall: 18/20

deets: 541 Military Rd, Spit Junction, Mosman web: http://www.thaikanteen.com.au/index.html
$$: Stiry fry $18.50 and dessert $10.00 we byoed a bottle of red $3 per person corkage (so reasonable!)

* I've just looked up recipes on the web and about 10% of them have egg in them, I didn't ask about egg, just dairy, just letting you know!! you might want to check before going crazy on the black sticky rice

Roasted vegie salad - Sideways Cafe - Dulwich Hill

This was pretty boring but good gluten free vegan option in an otherwise completely un-vegan friendly cafe. This is the cafe thats around the corner from my sisters flat and we go there everytime I'm in Sydney. Vegos, I can thoroughly vouch for the corn fritters they make there, they are uhhhhmmaaaazzziziiinnngggg.

Deets: roasted vegetables, butter beans, greens and honey mustard dressing $14.90
Sideways Cafe - 37 Consitution Rd - Dulwich Hill web: http://www.sidewaysdelicafe.com.au

Things I cooked last week

Was a light on cooking week kids due to being away and starting school. The organic avos I got the week before were perfect in guacamole. I'm a bit dip crazy right now, I also made Bigilla again, this time with the traditional fava beans, confirmed to me that butter beans are the nicest. What have you been cooking? Give me some ideas!

Monday Melbourne Roundup - Sydney Edition

I had a MASSIVE week this week and I'm exhausted. I really need a long long long sleep. I got my braces off! My sister had her baby, I went to Sydney for the weekend and I start my IT Diploma at Vic Uni. Night school is going to be hard but its going to be worth it. I'm feeling more stimulated already.



Outs.

Boston Marriage

A play about dirty Victorian era scheming lesbians written by David Mamet? Totally as amazing as you think it would be AND MORE. Go and see it.

Eats.drinks

Sideways Cafe - Dulwich Hill
Thai Kanteen - Mosman - review coming soon

strawberry jam

I bought some massive bags of frozen berries some time ago and they were really REALLY heavy on the strawberries so I separated them out and kept them aside with the intention of making them into jam. This was SO EASY. Basically its equal parts berries to sugar with a squeeze of lemon juice. Chop up the berries in a rough chop and let sit with the sugar for an hour or so then cook slowly on medium heat until the jam thickens and 'coats' the back of a spoon. Ladle into sterilised jars.

Notes: *Sorry for the stock photo, mine was too appalling to post (but I assure you mine actually looked EXACTLY like this). I don't know whether it was because they were frozen berries and released some water but I found it took AGES to boil down, like an hour. I also dont properly sterilise jars and I've never had a problem, I clean the jar thoroughly and boil in water for about half an hour then let cool. Wipe the insides of the lids and the mouth of the jars with vinegar before sealing the lids tight. I've also just filled the jars in the past with boiled water and let sit and never had a problem. I think proper steralisation is advisable if you are storing preserves for extended periods of time (over 6 months). For information on safe canning/jarring practices see thislink.

for other preserves see: nanna pats tomato relish and Chilli Oil

green pea soup

I get the craving for this soup every winter. I just love it. So hearty and warm.

ingredients
1 1/2 cups of split peas
2 tbsp oil
1 medium onion finely chopped
1 stick of celery, finely slice
1 medium carrot, finely sliced
1 tbsp of ground cumin
1 tbsp of ground coriander
2 tbsp of fresh grated ginger
5 cups of vegie chicken stock
2 cups of frozen green peas
salt and pepper to taste
1 tbsp of fresh chopped mint

method
1. Soak split peas in cold water for 2 hours then drain.

2. In a stock pot sweat onion, celery and carrot until onion goes translucent. Stir in cumin, coriander and ginger. fry up for a minute.

3. Add split peas and stock to pot, simmer for 1 and a 1/2 hours, stiring occasionally, keep the lid on. Add the frozen peas and let sit off heat until the peas are cooked.

4. Blend the soup then add mint, serve with a dollop of tofu sour cream. Yumm!

banoffee pie

Calm down calm down. Yes this is the most delicious dessert I have ever made (sorry New York Baked Cheesecake and Chocolate Peanut Butter Cake) and its ridoinkculously easy.

ingredients
250gm of whole wheat biscuits (I used Digestives)
125 gm of marg
1 x 330 soy caramel condensed milk
4-5 ripe bananas
1x can of coconut cream (I think its 400gms?)

method
1. Put the coconut cream in the fridge until cold.

2. Scoop out as much of the cream clumps and put into a bowl (the fat should congeal at the top of the can). Thin out the coconut fat with some of the cream until it's a thick cream consistency then beat with an electric beater or whisk until it thickens up and put in the fridge (I also added quite a few pinches of sugar).

3. Make the base by grinding the biscuits into a fine crumble in a food processor. Melt the marg and combine with crumbs. Press the crumb mix into the base of a 9 inch spring form pan and put into the fridge whilst you're making the rest of the pie.

4. Construct the tart by laying the bananas top of the biscuit base. Pour the caramel condensed milk on top and smooth. Then pour the thickened coconut cream (it may have set too thick whip a bit of extra coconut cream into it to thin it out) and refrigerate for at least 2 hours for it all to set. This pie does better as each day goes by. Grate some dark chocolate on top. Voila!

notes: *I think the original recipe called for a 400gm can but mine was 330gms, it didnt matter, of course I would like more caramelly goodness but buying two cans would be overkill. In regards to the coconut cream, the generic coles/safeway brands tend to have waaaay more 'clotted cream' at the top of the cans. Try and drain off any coconut water before you start whipping. It will go into the fridge still quite liquidy but does firm up when you chill and apparently sets (which I was surprised at) when kept longer in the fridge in the pie. My theory about putting coconut cream in a whipped cream canister will more than likely work!

Things I cooked last week

Hi kids!

This is going to be a new Monday feature giving you a few links as to what I cooked last week.

Oh and I now have a recipe index on the right but you can also find it here.

Saffron, lentil and cous cous salad (without chick peas)
Roasted sweet potato with pecans and maple
Lentil walnut pate with tofu sour cream
Potato latkes with dill sour cream (instead of sweet potato)

Monday Melbourne Roundup

How nice was the weather this week?

Out.

MIFF Launch

My Christmas. The day I spend the entire year counting down to. MIFF launch is usually a bunch of film nerds standing around wringing their hands with pinched expressions that scream 'I can haz program now?! KTHXBAI!". They're getting hip to it. The procession was thankfully short and we all filed out civilly shoving each other as much as we could to get the program. Gorgeous boys were already camped out on the floor reading theirs, I waited until I could get home and sit there pouring through it with a cup of tea. I am now booked in for 26 sessions. Do I think I will make them all? No but I'm going to bloody well try. Huzzah.

Animal Kingdom.

Fucking.Amazing. 5/5. Best film this year.



Grace Darling

Popped in for a drink. Man that place is sextastic on the weekends. Purr.

"Winter Warmer" potluck - My House.

Had the vegans over. It was amazing. Thanks for coming guys I had a blast.





Cabins at Ding Dong

Fucking amazing and put Tame Impala to shame.

Check em oote.

One year ago: Monday Melbourne Roundup (where I go to the MIFF launch ha!)

potato bake

Kids this was off the hook. Talk about starchy, carby, garlicky, cheesy, creamy. Potato bake is infinite with what you can put in there. I sliced all my potatoes thinly, added a layer of leek, sliced garlic, salt/pepper, cheezly and cheatin salami and layered on repeat to the top. I then poured enough rice milk in to halfway up the pan, a few globs of marg on the top, baked in a 200 degree oven until cooked/brown on top (I *think* it was about 45 minutes). Anyway its really hard to stuff this up. Go forth and carb coma!

buckwheat pancakes with peanut butter, chocolate spread and maple syrup

Yep just what it said. My mother always taught me to make the best out of a bad situation. Well Sweet William 'nutella' is a bad situation. What is up with their products? They're all terrible. I dont know why I thought the 'nutella' would be different. Anyway! Bad situation made good. I made these pancakes with the Orgran buckwheat pancake mix, they can be a little dry (as with all gluten free) so drowning it in all these liquids made it AWESOME. Win all round!

pineapple upside down cake

Seized by nostalgia from Vickis recent post on pineapple upside down cake, I started plotting immediately to make it. I had 5 bananas in the freezer from about 2 months ago, a new batch of bananas in my vegie box and voila! as I remembered in my Womens Weekly Kids Cookbook (that Vegie Bug ALSO swears by) it had bananas in the original recipe. Combine that with gluten free flour really needing a lot of moisture and a delicious cake was born!

ingredients
1 1/2 cups plain flour
1/2 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup pineapple juice/water
1/3 cup oil
1 tablespoon white vinegar
1 can pineapple slices
1/4 cup UNPACKED brown sugar

method
1. Preheat oven to 180 degrees.

2. Mix flour, sugar, baking soda, and salt in a large bowl.

3. Pour juice off can of pineapple into 1 cup measuring cup--it should be about 3/4 cup juice. Add water to make 1 cup*. In a separate bowl, combine oil, vinegar and juice.

4. Place pineapple slices into the bottom of a 12 inch spring form pan. Sprinkle with brown sugar. Quickly mix wet ingredients into dry, stirring quickly to combine ingredients well and get out the big lumps.Pour into pan on top of the pineapple/brown sugar mix.

5. Bake for 25-35 minutes or until golden on top and a toothpick inserted in the center comes out clean. Let cool and loosen sides of cake from pan. Remove side ring and place serving plate on top. Flip cake over onto serving plate and remove pan bottom.

notes: I used pineapple chunks instead of slices. I used only the juice from the can (no added water) as I added 4 defrosted frozen bananas to the mix. I used Orgran flour mix to make it gluten free. I also didn't use a spring form pan I used silicone and it turned out great. I used demerarra sugar instead of brown and it was great too.

chocolate earthquake cookies

The recipe adapted from Taste.com.au

ingredients
1/3 cup chocolate hazelnut spread
100g marg
3/4 cup sugar
1 egg replacer
1 1/4 cups plain flour, sifted
2 tablespoons cocoa powder, sifted
1/4 teaspoon bicarbonate of soda
1/4 cup pure icing sugar

method
1. Place spread and butter in a saucepan over low heat. Cook, stirring, for 2 to 3 minutes or until smooth. Transfer to a bowl.

2. Stir caster sugar, egg, flour, cocoa powder and bicarbonate of soda into chocolate mixture. Refrigerate for 20 minutes.

3. Preheat oven to 180°C/160°C fan-forced. Grease 2 baking trays. Line with baking paper. Roll level tablespoons of mixture into 24 balls. Sift icing sugar onto a plate. Roll each ball in icing sugar. Place balls, 6cm apart, on prepared trays. Bake for 12 to 15 minutes, swapping trays halfway. Cool on trays. Serve.

notes: I used the Sweet William chocolate spread its disgusting like the rest of their products so I've been looking for recipes to get rid of it. These cookies turned out amazing. I used Orgran egg replacer and gluten free flour mix. These cookies turned out moist and delicious, a great gluten free recipe. For an advanced move I tucked in a piece of dark chocolate into each cookie before putting in the oven. Delicious!

Monday Melbourne Roundup

Phew what a week. I spent most of it at home, I've been depressed and broke. I did watch Annie Hall for the first time however and it was awesome. Seriously, seriously awesome.

Out.

Mr Wilkinson

You know, I first went there when it opened and thought, oh it just needs to grow into itself, it felt like an unfurnished new house. Well... It ... Hasnt. The staff is lovely, good tunes but the space still feels really sterile. Still an option for me.

Book club @ The Brunswick Green

The interior to the Brunswick Green is so so SO amazing. I love it. Its the only place I like on Sydney Road. The book this month was JM Coetzees Boyhood.

Hedgehog

I cried buckets. What a great film. The best romantic film I've seen in years about two middle age book worms falling in love and a 12 year old girl who wants to kill herself. SEE IT. Couldnt find an embedable trailer so clicky clicky 4.5/5

pasta with basil pesto, chilli and fried garlic

A quick winter meal that hits the spot and delivers some much need garlic to my system. I am really loving the Orgran gluten free pasta.

basil pesto
1 cup of pine nuts, toasted
2 packed cups of basil leaves
2 garlic cloves, minced
1 tbsp of barley miso (or in a pinch yellow miso/white miso)
1/4 cup of nooch
1/4 to 1/2 a cup of olive oil (I used chilli oil and grabbed chunks of chilli out of the jar)

method
1. Toast the pinenuts in a pan on high heat until they turn golden brown (they burn quickly so don't stop watching them!).

2. Whizz all the pesto ingredients in a food processor until blended. Slice 4 or 5 cloves of garlic and toast in a pan (I used very little oil for this) until they are crispy and almost burnt. Toss the freshly cooked pasta in a buttload of pesto and sprinkle the garlic on top. This was so good and so much what I needed I almost cried.

notes: Nooch = nutritional yeast or 'savoury yeast flakes' as it is sometimes called. You can buy at any health food store. Is a high source of B vitamins for vegans. It adds a cheesy flavour. You can make the pesto without.

rice porridge

I get crazy on porridge in winter. It can deliver me all of my nutrition (well a lot of it) in one meal. I've been making basmati rice porridge as basmati is the lowest GI grain. Cook your rice in milk instead of water than add anything you want to it. I add a handful of frozen berries, some chopped apple, amaranth, LSA, chopped almonds and a drizzle of sugar and linseed oil. Look its not the most DELICIOUS breakfast but its a great way for me to get so much of my nutrition out of the way (especially linseed oil and amaranth BLEURGH!). I generally wont eat fruit otherwise so I have to get it out of the way at breakfast. Just throwing some ideas atcha.