Sunday, September 25, 2011

Recipe - banana crepes

Nice and simple!
As a kid, I remember learning to make them, and then every weekend making a whole stack.
If I was in a great mood, my sisters, mum and dad would all be eating, if not, they hovered around my plate until I could not eat any more, and then I would throw the rest to the seagulls that hovered my plate.........
Happy Bday
Made these this morning as it is Liz's Bday.

(By the way, I don’t really measure anything - I just watch the consistency)

Vanilla essence
1 egg

In a bowl pour about a cup or two of milk, crack the egg and add a dash of vanilla essence and a pinch of salt. Start whisking and add the flour until you can take out the whisk and the mixture turns around the bowl once before stopping. If it keeps going – add more flour or if it does not turn by itself – add more milk…….
Slice the banana and start heating the pan with a little bit of spray oil. I usually have the heat just south of high. Pour the batter into the pan so that it spreads out to be the size that you wish – remember crepes are thin and you lift the pan to move the batter around! Place in the slices of banana once the pancake is in the pan, and turn when slightly brown – will only take a few minutes either side.
Either use syrup to top or my favourite is sprinkle sugar and pour lemon juice over it – I lived on these in Indonesia as they are a breakfast staple for all traveling surfers

Monday, September 19, 2011

Recipe - Ono not figs!!

Using Ono bellies, which is a fish version of pork loins (Ono can also be substituted with a firm white fish like sea bass or groper)
Cut up a handful of figs, a couple of large garlic cloves and simmer in about two cups of white wine and chicken stock. Let it reduce on high while you prepare the fish.

Clean the ono by cutting off the skin and the red blood line which will give you two almost cylindrical pieces.
Pan sear the ono for about ten minutes, it is a firm fish like salmon and wont fall apart. I like to use a little bit of olive or grape seed oil and a touch of bacon fat to give it that smoked taste.
Once you feel the ono starting to get firm, add smoked paprika to the figs and wine reduction and little salt/pepper, Normal paprika does not really have the kick that the smoked version has but it will do.
Reduce the heat of the ono and then added the wine/fig reduction to the pan, cover the pan with the top and let simmer for another 5-10 minutes allowing the moisture to enter and cook the fish.

This really goes well with a salad or even with strong greens like Kale or Collard greens

Saturday, September 17, 2011

Art - Pacific Crest Gallery Tahoe


Mt Tallac painted live @ Pacific Crest Gallery Tahoe.
July 2011
Family came and not one of them offered to clean my brushes!!!

Art - Maui Blues and Old Lahaina

Painting Maui Blues and Old Lahaina live @ Images Gallery Maui.
August 2011

Art - Pina

painted live @ Thomadro Gallery, Haleiwa Summer 2011
based on the red mud found in the pina fields

Wednesday, September 14, 2011

Recipe - Anzac Biscuits

Growing up, I had a mother and grandmother that cooked insanely. From a pantry stocked with food, to the end of the month when all that was left was noodles, a few eggs and what ever was hidden behind the milk - both ladies could create a feast.......

Anzac stands for Australian, New Zealand Army Corps that fought in Gallipoli and Turkey during WW1 - we celebrate this memorial day on the 25th of April every year. These biscuits were made and sent over seas to the boys, and were created to have a long shelf life --- they are as Australian as Vegemite.

Easy to make!

Anzac biscuits are believed to be a variation of a traditional Scottish oatmeal biscuit sent to the soldiers by their family during World War 1 They were not given the name ANZAC biscuits until after the war and they were sold to raise money to help returned soldiers.

1 cup rolled oats
1 cup plain flour
1 cup sugar (can use brown)
3/4 cup coconut
125g (4oz) butter
2 tablespoons golden syrup
1/2 teaspoon bicarbonate of soda
1 tablespoon boiling water

Combine oats, flour, sugar and coconut. Combine butter and golden syrup, stir over gentle heat till melted. Mix soda with boiling water, add to melted butter, will fizz up, stir into dry ingredients. Place tablespoonfuls of mixture on lightly greased oven tray allow room for spreading, cook in slow oven 20 minutes. Loosen while warm , then cool on  trays.


Website Creation

I put as much creative spirit/personality into all my online profiles so that I hope all can enjoy and feel the spirit of which I am trying to release..........
But dam it is a lot of work - someone get me a coffee


Tuesday, September 13, 2011

In the beginning!

With this blog, I hope to share new work, thoughts, directions, some personal things (that I guess would then be public if they are on this blog!!) and even recipes - as I love to cook too! 
So I hope you enjoy my work along with, become closer to the artist - Please enjoy, and I love feed back as well (sometimes - but hey I am just an every day guy that loves to create and is able to put his feelings and emotions onto a canvas)