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MEPRESS
The Hungry Australian is a blog about the pursuit of a delicious life. Be inspired by personal stories and mouth-watering food and travel experiences. Create your own beautiful moments and memories. APPETIZERS AND SNACKS ARCHIVES Smoked Salmon, Pomegranate and Quinoa Salad. Smoked salmon and I have had a long and regular love affair. I like it with scrambled or soft boiled eggs and freshly steamed asparagus spears, in a bagel with cream cheese, capers and cornichons, or. READ MORE. CHINESE SAUSAGE STIR FRY Reserve half a cup of cooking water. Salt and pepper (optional) Handful roasted cashews or peanuts. METHOD. Heat up wok or non stick fry pan until hot and then a dd oil. Cook onion, garlic and ginger over a low-medium flame, stirring regularly, until softened (about 2-3minutes).
RECIPE: THAI PRAWN SALAD 1 lemongrass stalk (white part only), sliced finely or smashed with a mortar and pestle. 3 tablespoons lime juice (juice of 1 fresh lime) 1 Birds Eye chilli, chopped finely. METHOD. Combine all salad ingredients in a large serving bowl. Combine all saladOYSTERS FOUR WAYS
Oysters Four Ways. 1 dozen natural (raw) oysters, shucked (or unopen if you wish to shuck them yourself – see my previous post on oysters) 1/4 – 1/3 Birds Eye chilli, diced as small as you can (remove seeds for less heat) For all oysters, be careful to keep all the liquid present naturally in the oyster. SMUDGE EATS ARCHIVES Inside you’ll find spreads on 120+ South Australian restaurants and wineries that capture the spirit and style of my beloved state. The restaurant features also include a recipe for one of the restaurant’s signature dishes so you can try cooking your favourite dishes at home, too. PRAWN LETTUCE CUPS WITH THAI DRESSING Sprinkle over mango, capsicum and red onion. Place prawn on top of each leaf and garnish with mint, coriander and dried shallots. Make dressing by mixing rice wine vinegar, fish sauce, sweet chilli sauce, lime juice, water, chilli and onions/carrot. Serve dressing with a spoon so people can spoon over lettuce cup just before eating. IRRESISTIBLE GRAIN SALAD FOR SALAD HATERS Instructions. Rinse quinoa using a sieve under the tap. Bring 2 cups water and quinoa to the boil and then simmer for 10-15 minutes until water is fully absorbed. Turn off heat and leave to cool. Mix all other ingredients in a large bowl and then add salt and pepper totaste.
A LOVELY AFTERNOON TEA In the week leading up to my afternoon tea I was chuffed to learn that I was a finalist in the Best Australian Blogs 2013 competition.Later, I was amazed to hear that I’d won the Outstanding Use of Photography award for my post on Dubai’s markets and souks.Thank you Australian Writers’ Centre – I’m really feeling the love. PASSIONFRUIT SAGO PUDDING ARCHIVES Last week I was lucky to spend three days on Hamilton Island for the start of Audi Hamilton Island Race Week, Australia’s largest offshore yachting regatta. It was ultra glam and très chic and I did my best to nod intelligently to the sailing talk while outfitted in my approximation of ‘resort chic.’ HOME - THE HUNGRY AUSTRALIANRECIPESTRAVELOTHERCHRISTINA SOONGCONTACTMEPRESS
The Hungry Australian is a blog about the pursuit of a delicious life. Be inspired by personal stories and mouth-watering food and travel experiences. Create your own beautiful moments and memories. APPETIZERS AND SNACKS ARCHIVES Smoked Salmon, Pomegranate and Quinoa Salad. Smoked salmon and I have had a long and regular love affair. I like it with scrambled or soft boiled eggs and freshly steamed asparagus spears, in a bagel with cream cheese, capers and cornichons, or. READ MORE. CHINESE SAUSAGE STIR FRY Reserve half a cup of cooking water. Salt and pepper (optional) Handful roasted cashews or peanuts. METHOD. Heat up wok or non stick fry pan until hot and then a dd oil. Cook onion, garlic and ginger over a low-medium flame, stirring regularly, until softened (about 2-3minutes).
RECIPE: THAI PRAWN SALAD 1 lemongrass stalk (white part only), sliced finely or smashed with a mortar and pestle. 3 tablespoons lime juice (juice of 1 fresh lime) 1 Birds Eye chilli, chopped finely. METHOD. Combine all salad ingredients in a large serving bowl. Combine all saladOYSTERS FOUR WAYS
Oysters Four Ways. 1 dozen natural (raw) oysters, shucked (or unopen if you wish to shuck them yourself – see my previous post on oysters) 1/4 – 1/3 Birds Eye chilli, diced as small as you can (remove seeds for less heat) For all oysters, be careful to keep all the liquid present naturally in the oyster. SMUDGE EATS ARCHIVES Inside you’ll find spreads on 120+ South Australian restaurants and wineries that capture the spirit and style of my beloved state. The restaurant features also include a recipe for one of the restaurant’s signature dishes so you can try cooking your favourite dishes at home, too. PRAWN LETTUCE CUPS WITH THAI DRESSING Sprinkle over mango, capsicum and red onion. Place prawn on top of each leaf and garnish with mint, coriander and dried shallots. Make dressing by mixing rice wine vinegar, fish sauce, sweet chilli sauce, lime juice, water, chilli and onions/carrot. Serve dressing with a spoon so people can spoon over lettuce cup just before eating. IRRESISTIBLE GRAIN SALAD FOR SALAD HATERS Instructions. Rinse quinoa using a sieve under the tap. Bring 2 cups water and quinoa to the boil and then simmer for 10-15 minutes until water is fully absorbed. Turn off heat and leave to cool. Mix all other ingredients in a large bowl and then add salt and pepper totaste.
A LOVELY AFTERNOON TEA In the week leading up to my afternoon tea I was chuffed to learn that I was a finalist in the Best Australian Blogs 2013 competition.Later, I was amazed to hear that I’d won the Outstanding Use of Photography award for my post on Dubai’s markets and souks.Thank you Australian Writers’ Centre – I’m really feeling the love. PASSIONFRUIT SAGO PUDDING ARCHIVES Last week I was lucky to spend three days on Hamilton Island for the start of Audi Hamilton Island Race Week, Australia’s largest offshore yachting regatta. It was ultra glam and très chic and I did my best to nod intelligently to the sailing talk while outfitted in my approximation of ‘resort chic.’ BRILLIANT RICE SALAD Dice tomatoes and then scatter over the rice, along with the onions, pumpkin seeds, sultanas, apricot pieces, spring onions, and fresh herbs. Make a dressing by combining the garlic olive oil with the red wine vinegar, honey and lemon juice. Grind fresh pepper and add a teaspoon of salt flakes. CHINESE SAUSAGE AND SPINACH PIZZA METHOD. Mix the bread mix according to packet instructions. Form a ball and then flatten in out into a small disc. Roll it out into a pizza base. Spread pizza sauce over the base and top with grated cheese. Steam Chinese sausage and silverbeet for 6-8 minutes until LOBSTER NOODLE STIR FRY Instructions. Make a marinade with 1 tablespoon soy sauce, 1 teaspoon sugar and 1 teaspoon cornflour. Mix and then add lobster pieces and stir to thoroughly coat. Cover and refrigerate for one hour. Heat wok or large, non-stick fry pan until smoking and then add two tablespoonsof
OYSTERS WITH THAI DRESSING ARCHIVES 0.5 teaspoon lime juice. 1 spring onion, sliced finely to garnish. METHOD. For all oysters, be careful to keep all the liquid present naturally in the oyster. For natural, serve 3 oysters on a bed of rock salt with lemon. For Chinese style, mix ginger, spring onions and soy CAULIFLOWER, LEEK AND CHORIZO SOUP Fry leek over medium heat for a couple of minutes and then add chorizo and cook for a minute or two until starting to crisp up. Add cauliflower, potatoes and chicken stock. Turn heat up to high and bring to the boil. Once boiling, turn heat down to low, cover with a lid and cook for 12-14 minutes or until vegetables are soft. RASPBERRY ROSE GIN AND TONIC 3 tablespoons lime juice (approximately 1.5 limes, juiced) 1/4 teaspoon rosewater. Crushed ice. Tonic water. 1/2 lime for garnishing. 1 teaspoon dried rose petals (food grade, available at speciality food shops) METHOD. Place first five ingredients into a jug and muddle (semi-crush) raspberries with the end of a wooden spoon. HOW TO BLOG ABOUT FOOD: USEFUL TIPS FOR NEW, EMERGING 8 Tips for New, Emerging and Aspiring Food Bloggers. 1) Create a content strategy. Consciously decide what your blog is going to be about. In the beginning you might write about anything food-related that comes your way – recipes, reviews, events, books etc. SOUTH AFRICA: MAKING MEMORIES AT GONDWANA GAME RESERVE Gondwana Game Reserve. Situated in the heart of what is known as the Garden Route near Cape Town, the free roaming Gondwana Game Reserve covers a sprawling 27,000 acres of land in the Southern Cape. Visitors come to Gondwana from all over MESSY PAVLOVA OR ETON MESS DOWN UNDER STYLE Messy Pavlova or Eton Mess Down Under Style. Messy Pavlova is a Pavlova and Eton Mess hybrid adapted from a pavlova recipe in Stephanie’s Alexander’s wonderful book, The Cook’s Companion. Pre-heat oven to 180 degrees Celsius. Draw a 20cm circle on MEET A FOOD LOVER: BILLY LAW (A TABLE FOR TWO & MASTERCHEF Billy Law is that guy from MasterChef Australia.Or that guy from popular Australian food/photography/travel blog, A Table for Two.Yes, that guy, the cool Asian-Australian with the cheeky grin, infectious energy and fondness for checked shirts. Show navigation Hide navigation* Recipes
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OCCASIONAL STORIES, FOOD AND TRAVEL INSPIRATION*
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MAKING FOOD MEMORIES AND SPECIAL FRIED RICE Creating memories around the dinner table and a recipe for specialfried rice
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OUR TABLE WITH MASTERCHEF’S ANDY ALLEN AND JACOB’S CREEK An intimate dinner party at home with Andy Allen (MasterChef Australia’s 2012 winner) and Jacob’s Creek Wines.*
BEING A PARENT AND STRAWBERRY AND BASIL GRANITA The bittersweet reality of parenting and a gorgeous strawberry basilgranita
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PENANG NIGHT MARKET, MALAYSIA What we ate, why I love markets and hawker food and my favourite photos from the night*
CHOCOLATE AND BANANA PANCAKES FOR J Love and banana chocolate protein pancakes (gluten, dairy and refinedsugar free)
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EVERYDAY PAVLOVA
Hello, dear readers! Apologies for my lengthy absence but I've been working on a few writing projects lately. I’ve been trying my handat writi...
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MAKING FOOD MEMORIES AND SPECIAL FRIED RICE The other day, my boyfriend and I went to see British comic Chris Turner in his show, Observational Tragedy. Alternately witty, moving, and though...READ MORE
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OUR TABLE WITH MASTERCHEF’S ANDY ALLEN AND JACOB’S CREEK A little secret about dinner parties: while the food and wine you offer your guests is important, they're not nearly as important asthe mood you se...
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BEING A PARENT AND STRAWBERRY AND BASIL GRANITA When I was younger I thought of life mostly in terms of goals. Everything was about achievements and new experiences. "Liveoverseas." Tick...
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PEACH YOGHURT ICE BLOCKS As the Australian Summer continues so does our love affair with fruit: we're spoilt for choice at this time of the year so my fruit bowlsare overflo...
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PENANG NIGHT MARKET, MALAYSIA Malaysian nights are often surprisingly hot. My kids' cheeks are bright red and their hair is sticking to the backs of their necks indamp curls. W...
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CHOCOLATE AND BANANA PANCAKES FOR J Regular readers may remember my grouchy Valentine's Day post from a few years ago, when I was newly separated from my ex husband and in nomood for r...
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COOKBOOK CLUBS AND CHOCOLATE PEANUT BUTTER BALLS I recently met up with friends for our regular Cookbook Club lunch where we share dishes we've cooked from a selected cookbook.If you're anythi...
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SOUTH AFRICA: MAKING MEMORIES AT GONDWANA GAME RESERVE I've always wanted to visit South Africa so I was thrilled when South African Tourism approached me to be part of their #MeetSouthAfrica campaign la...READ MORE
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PARTY PLATTER INSPIRED BY JACOB’S CREEK AND NOVAK DJOKOVIC A couple of weeks ago my boyfriend and I attended a special Jacob's Creek dinner in Melbourne with Novak Djokovic, the world's numberone tennis pl...
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CHOCOLATE FANTASY CAKE AND CUPCAKES My baby recently turned six so to celebrate we had some family and friends over for a relaxed lunch. Deciding what kind of birthday caketo make J...
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ELDERFLOWER ICE BLOCKS I'm a Summer gal so I love this time of year - the baking heat, the endless blue skies and the regular swims automatically put me in agood mo...
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THE HUNGRY AUSTRALIAN IS A BLOG ABOUT THE PURSUIT OF A DELICIOUS LIFE. BE INSPIRED BY PERSONAL STORIES AND MOUTH-WATERING FOOD AND TRAVEL EXPERIENCES. CREATE YOUR OWN BEAUTIFUL MOMENTS AND MEMORIES.Follow Me
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