Dining with a Stud

Adults-Only Snickers Tart

July 29, 2010
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This is up there with one of my all-time favourite desserts. It’s so more-ish that my thighs are still screaming at me! As are that of my friends and family. I ended up having to give the rest of it away so that I wouldn’t eat it. It’s like it spoke to me. Screamed at me actually. I’m scared to make it again. But here for you is the Adults-Only Snickers Tart adapted from Epicurious.com Ingredients Crust: Non-stick vegetable oil spray 1 1/4 cups plain flour 5 tablespoons sugar 1/8 teaspoon salt 1/2 cup chilled unsalted butter, diced 1 large egg, separated 2 (or more) teaspoons ice water Filling: 1/4 cup unsalted butter 1/2 cup (packed) golden brown sugar Pinch of salt 1/2 cup heavy whipping cream 1/3 cup honey 1 cup lightly salted dry-roasted peanuts 1 cup icing sugar 1/3 cup creamy (smooth) natural peanut butter (made with only...

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Thursday night throw together

July 29, 2010
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The day before our fortnightly shop I was pressed for inspiration and had some chicken and mushrooms to dispose of. Not wanting to do the regular creamy chicken and mushroom dish, I went hunting for a recipe that both Stud and I would like and wouldn’t be too overpowering. Exhibit A…… Chicken, Chilli and Mushroom pasta (Serves 4)  Ingredients 30g butter or margarine 1 tablespoon olive oil 1 onion, chopped 1 clove garlic crushed 500g chicken thigh fillets 250g fresh button mushrooms, quartered 425g can diced tomatoes 1/2 cup red wine 1 tablespoon chili sauce 1/2 tsp dried thyme 1/2 tsp dried oregano salt and pepper to taste 500g pasta (you choose your favourite) boiling water 1 tablespoon chopped parsley grated Parmesan cheese to serve  Method Heat butter and oil in pan over medium heat. Add onion and garlic and sauté until soft. Add chicken and fry until golden...

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Mediterranean layered meatloaf

July 29, 2010
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My stud loves meatloaf. It’s in one of his all time favourite dishes so I came up with this recipe a little while ago which makes the boring meatloaf a little more interesting and eventually had the chance to make it on a lazy Sunday. Normally I would put some grated veg and diced onion through my meatloaf but as this one is layered with fruit, veg and cheese, I left it out and served with steamed veg and peas. Ingredients 500g pork mince 500g chicken mince 2 eggs 1 cup breadcrumbs (may need more depending on feel of mixture) 2 tbs Italian herbs 2 time sprigs (stalks removed) 3 carrots 1 capsicum ¾ block feta 12 cherry tomatoes Method Preheat oven to 130 (degrees Celsius). Line two baking trays with foil and spray with oil. Chop cherry tomatoes in half and place on one of the prepared baking...

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Welcome!

July 25, 2010
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Well here it is – my very first blog entry in what I hope will be a great outlet for my lifelong love affair with food. Actually to be fair, my love affair with food has been roughly about five years so a little shy of lifelong but definitely a very important factor in my life going forward. My partner “stud” and I were both quite picky when it comes to food but since being together (funnily enough, for five years) have loved to share food experiences together and are now very interested in trying new things –  things that we never would have contemplated a while back, and are loving that we will now give anything a go. I guess the purpose of this blog is that it’s a great opportunity to share our experiences (be them good or bad) with people out there who feel the same....

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Quantity AND Quality

July 25, 2010
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Food! Glorious, fabulous, sexy food. Its become quite a problem for me. I find myself fantasising about what I can make on the weekend that will expand my skills and wow my stud. I dont even want to get in to how its affecting my skinny jeans. Im off to our local butcher tonight to have a chat with him about obtaining products not normally found in your average supermarket. Things like duck, venison and gammon for me but also for stud, all things Scottish – black/white pudding, haggis, lorne sausage. The things that will give you heart pulpitations but if cooked right, are superb and packed with flavour. Studs mum makes a killer haggis which I got the pleasure to try (devour) when we visited them in Scotland a couple of years ago. As a thank you, I made them my version of “Modern Scottish” with a black pudding,...

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These views are mine and mine only. I don't claim to be any kind of professional food critic, I just know what I do and don't like and express accordingly. Please contact me first if you wish to use any of my images for another purpose.