Wednesday, July 29, 2009
This is a really easy and tasty risotto. It doesn't require stirring. The result is a cross between a soup and a stew. I love it tending more towards soup so are quite heavy-handed with the stock. For something like this I think it is best to make your own chicken stock or use a very high quality bought stock.
Tuesday, July 28, 2009
Two weeks of surgery...not really my ideal way to spend my options but entirely necessary considering we have a surgery exam in a month and have had no surgery experience yet.
1. Preheat oven 200°C fan forced. Grease and flour a baking tray.
2. Whisk 150ml milk, cream and egg together until well combined. Combine flour, sugar, dates and lemon rind in a large bowl. Add milk mixture and stir gently to a soft dough, adding remaining milk if necessary. Turn onto a lightly floured surface and knead very gently until dough comes together.
3. Press dough out to 2cm-thick. Break the dough into about 12 pieces then place into the tray. Brush the tops with milk and sprinkle with a little sugar. Bake 12-15 minutes until golden and well risen.
Serve hot with jam and cream.
There were no doggy friends at the park at mid-day - however she managed to entertain herself with a hop, skip and a bark.
Juice of 1 lemon
2 litres of chicken stock
3 small potatoes, peeled and diced
1 large onion, coarsely chopped
1 large bunch of fresh dill roughly chopped,
3-4 cups water
1 tbsp sugar
2 tsp salt
Sour cream or yoghurt (about 1 dessertspoonful per person)
Peel the beetroots and place them whole into a large pot. Pour over the juice of half a lemon and add water (or stock) to cover. Place the pot over a medium heat and cook for 40 minutes until the beetroot is tender. The beetroot is cooked when the flesh is tender enough for a knife to cut through to the other side without getting stuck.
Remove the beetroot from the liquid and cut into small pieces.
Put the cut beetroot into a large saucepan with the potato, onion and dill. Add sugar and juice of lemon to taste. Season with freshly ground pepper and salt and add three to four cups of water.
Cover and return to the stove. Bring to the boil then simmer for 20-30 mins.
Blend the mixture. Taste again and adjust to taste with lemon juice, salt and pepper.
Chill until icy cold and serve with a spoonful of sour cream and a sprinkling of dill, or serve hot with a steaming hot boiled potato added to each person’s bowl.
Crusty bread is a must
We ate it hot with sour cream for dinner - fantastic
cold with sour cream for lunch - almost better
Beware of beetroot stains on your clothes!!
Wednesday, July 8, 2009
Two weeks of medical oncology at charlies in nedlands.
Never been here before. The only hospital experience I have had is
kalgoorlie regional hospital.
Now I can rejoice in the wonder of a proper tertiary care hospital.
Ward G73 - the oncology/haematology ward is bigger than the whole
adult in-patient population at KRH. So exciting, so much to see, so
many people everywhere.