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This is half-arsed because it's SO GOOD that I'm typing this up while still eating.

1. Make a tomato sauce by cooking onions in butter for a good long while, then adding tomatoes and cooking for a good long while, then straining

2. make a macaroni cheese sauce - roux with lots of cheese added at the end

3. when 1 & 2 are done, remove all from heat anfd stir them together. Add salt/pepper and a generous spoonful of minced garlic

4. stir this sauce into cooked pasta and a handful of quartered baby tomatoes

5. put in heat-proof bowl, sprinkle a generous helping of cheese over the top, put in oven under grill until cheese is proper grilled

6. devour ravenously.

This is so delicious I'm going to die. The trick with hummous is to taste early and often and add more of the things you like to make sure you get the flavour you want.

Ingredients

2 cans nice chickpeas

1 tablespoon tahini

1 lemon's worth of juice

2 preserved lemon wedges

1 large head of garlic

Olive oil (at least 1/2 cup)

Pepper & salt

Equipment

Food processor

Method

Roast the garlic by cutting off the base (opening the bottom of all the cloves), putting it in a little tinfoil parcel with lots of olive oil (like, it should be sitting in a pool of olive oil), and chucking it in the oven for about an hour at 200 degrees. Take out of the oven and open tin foil, allowing to cool.

Drain the chickpeas and put them in the food processor. Pulse until they're smashed up and coarse, not smooth.

Add tahini, roughly chopped preserved lemon, squeezed-out roasted garlic cloves. Pulse it some more so it's roughly mixed in.

Pour in a generous amount of olive oil and scrape down the sides of the processor with a spatula. Pulse some more.

Add lemon juice and continue to pulse - not making the consistency too smooth, and pausing to scrape down sides. Add salt and pepper.

Add more oil to get the right liquidity (to your liking). Taste your hummous frequently to see if it needs more seasoning.

When you're happy with the flavour and consistency, put into a sealed container and keep in the fridge for up to a week or two. Eat on top of EVERYTHING EVER OMG.

Another riff on Bittman, as per last weekend.

These muffins aren't too sweet, and the chunks of jam throughout (especially while hot) are delightful.

muffins

Ingredients

1/2 cup chocolate chips

Few spoonfuls of a nice berry jam (try to go with something tart like raspberry or blackberry)

80 grams sugar

45 grams melted butter

250 grams plain flour

pinch of salt

1 egg

3 teaspoons baking powder

240ml milk

Method

Pre-heat the oven to 190° celcius. Line a 12-cup small muffin pan and spray/grease the liners

Mix together dry ingredients and chocolate chips

In a separate bowl, mix the wet ingredients (excluding jam) together well (whisking the egg)

Make a well in the dry ingredients, pour in the wet ingredients. Fold in gently only until all dry ingredients are wet - just before it's done, add some spoonfuls of jam, and gently fold in. You don't want to blend the jam through, but leave nice chunks (!IMPORTANT).

Spoon mixture into muffin pan

Bake in pre-heated oven for 20 minutes, test with skewer/toothpick

Cool in pan for 5 minutes, then transfer muffins to cooling rack

Eat while they're still warm!

Firstly, OM NOM NOM.

Preserved lemons are one of my favourite preserves. When I ask people if they like them, most of them have no idea what they are or what to do with them. I always tell them to use them like a spice or a seasoning - to add amazing flavour to a dish, that's more in the "spice" realm than fresh lemon zest/juice flavouring would be. I like to add preserved lemon to any 'moroccan'-style dish I'm doing (eg with loads of garlic, tomatoes, and chickpeas), to home-made hummous, to cous cous salads (with roasted capsicum and moar chickpeas and olives and parsley and tomato).

Basically, yum. A couple of months ago I jarred up a huge amount of lemons and put them in the back of the cupboard; this morning I transferred them to smaller jars to give to friends. the smell was amazing.

OK, so, enough gushing. Here's how you do it: ( Read more... )

Based off Mark Bittman's basic muffin recipe:

muffins

Ingredients

1/2 cup of grated zucchini, squeezed/pressed to get as much moisture out as possible

1/2 cup of grated cheese - a good tasty/cheddar

1/2 cup corn kernels - frozen, fresh, canned, wevs

45 grams melted butter

250 grams plain flour

1/2 teaspoon salt

Generous grind of cracked pepper

1 egg

3 teaspoons baking powder

240ml milk

Method

Pre-heat the oven to 190° celcius. Line a 12-cup small muffin pan and spray/grease the liners

Mix together dry ingredients

Add cheese, corn and zucchini to dry ingredients, mix well

In a separate bowl, mix the wet ingredients together well (whisking the egg)

Make a well in the dry ingredients, pour in the wet ingredients. Fold in gently only until all dry ingredients are wet, spoon mixture into muffin pan

Bake in pre-heated oven for 20 minutes, test with skewer/toothpick

Cool in pan for 5 minutes, then transfer muffins to cooling rack

Eat while they're still warm!

I have a friend who loves superb fairy wrens. I am always on the lookout for wren paraphernalia to supply her with. This year for her birthday I thought I'd make something of my own.

I designed the wren myself, so I can share the chart for that, yay! The blackwork border is from Blackwork Made Easy and the lettering is from... um... somewhere on the internet. ETA: Subversive Cross stitch!

( charts )

You're Superb cross stitch by Emily Turner is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.

I'm in Perth at a house known as the Queer Feminist Commune, occupied by some of my dearest friends. So for Christmas, I made them a crocheted lap blanket that I've been working on for a chunk of the year.

Now I've given it, I can post about it! Yay!

I used a basic stripe pattern, two row colour bands with 3xDC clusters, and a SC border.

Obviously Morgan loves it too.

View on Ravelry here!

I can finally post about it because I've finally gifted this present!

Lee Stain of Inktricate tattoos gave me an incredible piece over 6 months this year. I love it deeply, and so does everyone else who sees it. One of the best parts of it is the amazing/adorable bumblebee:

So I made Lee this embroidery piece to put in their amazing studio.

Now the gift is given, I can share it with the world. Love your work, @leestain!

I pretty much made it up as I went along (with the exception of the alphabet, which I found on google images), so patterns are shared below the cut.

( Read more... )

Cross-stitch Bumblebee by Emily Turner is licensed under a Creative Commons Attribution-NonCommercial 3.0 Unported License.

This one is known colloquially amongst friends as “crackberry jam", and I have to say it definitely is the best in my repertoire of preserves. Often people seem very impressed with the fact that I make my own jam, and express awe as if it’s a great effort - it isn’t! It’s enormously easy. Easier than cooking most meals. And the recipe basically comes off the back of the pectin packet. Here’s my version of it.

( Read more... )

Berry Jam Recipe by Emily Turner is licensed under a Creative Commons Attribution-NonCommercial 3.0 Unported License.

This is a recipe from a coworker's mum, and I have to say it's the best chocolate cake I've ever made. The cake itself is still warm, and I'm just wiping off the crumbs of my first slice!

I'm not a fan of sweet/rich cakes, and this one is perfect. Just chocolatey enough, just sweet enough, dense enough to hold together without being gooey.

Ingredients

2 cups sugar

2 cups plain flour

half cup cocoa

one teaspoon carb soda

quarter spoon salt

2 eggs

three quarters cup milk

three quarters vegetable oil

1cup hot water

1 teaspoon vanilla essence

Method

Sift all dry ingredients together

Mix together liquids (beating eggs in process)

Add liquids to dry ingredients, mix well

Bake in oven 200 degrees 9x9 cake tin for one hour or until cooked (mine took about 1.5 hours)

Chocolate Cake Recipe by Emily Turner is licensed under a Creative Commons Attribution-NonCommercial 3.0 Unported License.

Website Content Strategy 101, a response to the sadness of when a site comes to go live and the client realises they haven't prepared any content and don't know how.

Another re-post from doublejoint. Keeping the commentary this time :)

Dear

anatsuno,

I hear you have some overripe bananas, so I'm sharing my banana cake recipe. It hales from my childhood--I think I had some at my friend's house (age 5? 6?), and Mum made sure to get the recipe, and it's been made hundreds of times since.

I made another one of my own last night, after finally purchasing a thermometer for my increasingly decrepit oven. The first time I tried to use the oven after I moved into this house, the temperature knob came off in my hand; another time when I opened the door the glass panel on the front fell right off (it's since been repaired).

At one point a few months ago I tried to cook a honey and spice cake, but within about 15 minutes of being in there the top had started to burn while the bottom remained liquid; by the time it was no longer raw I had to saw 2 inches of charcoal off the top of it.

So, upon installing the oven thermometer, I discovered that ~160°C on the thermometer = ~120° on the dial. Thus I was able to set it accordingly, and lo and behold, my banana cake turned out awesome. I forsee more baking in my future.

At any rate, here's the banana cake recipe. Measurements are Australian (I believe there's a slight difference in US/Aus cup & spoon sizes, I'm not sure how we compare to European measurements).

The cake itself is rather 'mild' for a cake, I suppose--leaning towards banana bread, but I think a bit too soft and sweet for that. But not too sweet for my tastes! It doesn't need to be iced--the browned top sort of caramelises deliciously, it really is just perfect as it is. But don't make the same mistake I did and take it out of the pan too soon--I ended up peeling the top and the bottom of the cake off because I didn't let it cool for long enough. (On plus side, it meant I got to eat all those delicious scrapings aaall at once.)

( Read more... )

Yet another re-post from double joint.

Fried Gnocchi with Mediterranean 'Vegetables'

( Read more... )

It is SO DELICIOUS. The caramelly garlic and olive oil goes perfect with the texture of the gnocchi, and the various flavours with the antipasto is a perfect complement. Having everything the same bite-size makes for a great balance of flavours when you're eating, too. Usually when I make pasta I make a tomato-based sauce that I throw things into, but I absolutely love this method of just tossing big chunks of things in with the chunks of gnocchi without glueing it all together with any sauce. And it is so damn easy, and antipasto vegetables can hang around the fridge (and/or cupboard) for months and months.

Fried Gnocchi with Mediterranean Vegetables by Emily Turner is licensed under a Creative Commons Attribution-NonCommercial 3.0 Unported License.

Another re-post from double joint!

Lemon Slice

( Read more... )

I had a "wild mushroom soup" at my favourite gastro pub some time ago and have been craving it again since - finally while browsing the How to Cook Everything app I came across a cream of mushroom soup recipe that seemed pretty easy.

And so, fluey and dying for a tasty soup, I hobbled to the supermarket and back again, experimenting with a couple of variations on Bittman's recipe.

It turned out pretty damn great, and there are very few tweaks I'll make the next time I do a batch. So, sharing.

( Read more... )

Another re-post from double joint. No CC on this entry because it's not mine to licence :)

This recipe is kind of circular in its origins. A British friend tweeted about it, I begged for the recipe, she emailed it to me. She sold it as "cake in a saucepan", but it's really just mixed in a saucepan and cooked in the oven. For a very short amount of time, I learned! So basically, it's a super-simple recipe that you can throw together usually with things already in the pantry, and very quickly. And quite delicious without being too fancy!

( Read more... )

Speaking of Aimee!

I also designed this poster for Little Raven & Va Va Boomah's upcoming joint show of burlesque and erotic spoken word, which looks to be awesome. Everyone should come, not only are there fabulous fatty performers and talented authors, but it's being held at Hares & Hyenas, Melbourne's best queer venue.

A couple of months ago I designed/built a site for erotica writer and burlesque performer/producer Aimee Nichols, which was jolly good fun.

The site is fully responsive, ergo, mobile-friendly, and Aimee is making great use of it with a bunch of awesome images related to the awesome things she does.

Check it out and download some of Aimee's work while you're at it, if you like erotica of all flavours. You may also remember Aimee from Va Va Boombah, where she's known as Harlotte Bronte.

Hullo gentle readers,

anatsuno and I have decided that though we gave it a good go, we're terrible at keeping up with joint projects so we're (sniff!) quietly shutting down doublejoint. I am, however, going to migrate my recipes slowly over here, and hopefully continue to post more on

aquaprofunda in future.

Here's the first:

Chai Pear Cake (with bonus Pear Chai!)

Oh my goodness. I just improvised the most amazing cake.

This is based on my banana cake recipe - I figured that if I kept all the quantities in the right place, I could add different flavouring and just switch out the type of mushy-cooked-fruit.

Pears are in season right now, so pears it is! Most pear recipes I found were all about keeping the pears whole (and stewed), or layering them for an upside-down cake, or leaving whole chunks in. But I needed a mushy mass of them, so I decided to stew them and make a puree to go into the cake. And what better to stew them in than CHAI?

The cake I wound up with is so amazingly delicious. Somehow moist and fluffy at the same time, with the perfect amount of richness with the brown sugar and spices to offset the freshness of the pears. I am so very pleased with it!

There are a few steps to this, but it's totally worth it.

( Read more... )

Chai Pear Cake Recipe by Emily Turner is licensed under a Creative Commons Attribution-NonCommercial 3.0 Unported License.

Stripy triangle shawl - My first project with yarn bought at the 2013 Bendigo Sheep & Wool Show, three gorgeous skeins of lovely, soft, hand-dyed merino. I love that the tones of all three match so perfectly, and the colours so pretty much my favourite to wear. Pretty happy with this one.

The rest of the yarn I bought in Bendigo this year is slated for a jumper, a skirt, a hat and a blanket. So of course I'm already working on a project I bought yarn for in Bendigo 2012... Ah well. All destashing is good destashing :)

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