Tuesday, May 27, 2008

Impromptu 'fika'.

As you may or may not know, I have been on death's door for the past two weeks, but have still managed to go to the market. In addition to that, I have been learning Swedish, and today's 4:15 class will be my last for the semester.
In Sweden, they have this thing called 'fika', which is roughly...afternoon tea, coffee-and-cake time, or something. We have all been requested to being 'fika' for the last class, but to "not all just bring a packet of biscuits, or chips." I would usually turn around and say, "How old do you think we are, 12?" but most of the kids in the class are from first year, still live at home or are from college. Yeah, I am one classy broad.
This is where my 2 day trip to NT comes in. I get to use up ingredients. Now, I don't know if they really do savouries as 'fika' in Sweden, but they do now- it's baked...like a cake, so suck it. I had to use up a whole bunch of ingredients that looked like they would be sad upon my return...so here it goes.

Some tart thing.

1 Spanish onion, halved and sliced
2tbs oil
equivalent in butter
red wine vinegar
sprinkling of sugar (if need be)
the remainders of a jar of olives (around 10), pit and slice them
1/2 bunch of rainbow silverbeet, chopped and rinsed
1 large handful of walnuts
100g ricotta
1 cube of marinated goats feta
4 eggs
200 ml of natural yogurt and some water (cos that is all I had)
300ml cream
4 sheets filo
50gr melted butter

-Preheat oven to 180 degrees.
-Toast walnuts in a pan and chop. Keep it chunky, you want some texture.
-Cook off the silverbeet, stalks first, then add the leaves till they wilt. Transfer on plate to cool.
- In the same pan, turn the heat down to low and add the oil and butter. Throw in your onions and soften. Add the red wine vinegar and caramelize.
- Meanwhile, butter between your sheets of filo, and butter a tart pan. Doesn't really matter what shape it is. Lay the filo into it and arrange the silverbeet on the bottom, topped with the olives and walnuts. tear chunks of ricotta over that and do the same with the goat's feta.
- In a bowl, mix together the eggs and the dairy of choice. Season with salt and pepper.
-Check on the onions. If you're impatient and they're not sweet enough yet, add a sprinkle of sugar and continue cooking them off. It should take around 30 minutes.
-When they're done, arrange over the top of the other ingredients and pour over the egg mixture.
-Bake for 20-25 minutes or till the egg has set. Can be eaten hot or cold, cut into slices and serve.

*NOTE- "death's door"= primary viral infection with a secondary bacterial infection of the throat and chest. Yeah, I rock.

This is NOT how you appreciate wine.

So, I went to Von Haus this Saturday, after it finally opened. I say finally, because apparently it was set to open about six months ago. No love. Nada. Zip.

I stumbled there at 11:20 on Friday night, only to be greeted by the owner, Hugh (whom I met on another drunken stumble a week earlier), telling me they only open from 11-11 ,but let me in for "a squiz." My kind of place: humble, cosy, unpretentious, friendly, upfront with their own opinions and knowledged.
I won't ruin the surprise.

But, I went back on the Saturday evening before the opening of Sweatshop (Seamstress' "little brother downstairs"). I drank an amazing Pinot (which, if you forgive me) I have forgotten the name of due to my later nightly musings, and another red, recommended by Hugh. I remember liking it, but I should really go back to investigate. But, here is the deal. They serve everything by the glass, only have one beer and of the spirits, I know that hey have Hendricks (but being the first week open, didn't have cucumber when I got there). They have local and imported wines and nothing is above $7.50. They, at the moment, only have about 2-4 of the reds or whites open at any one time due to their birth, but are looking to have everything available very shortly. No vinegar is to be served, I believe they are trying at.
Currently they do lunches, and will eventually do breakfasts, but they have all day fare, which they call the "elevenses." As far as I saw, of the mains, nothing is above $16. My friend had the chicken terrine, which was made with goose fat (drool) and was served with what he told me was aoli and caremilsed onions....and toast. He approved. $12, enough said.

Sweatshop, well, I have already spoken about Sweatshop. But go there. Big, fun, happy times, which result in my muddled head from free spirits. Eugh. Afternoon wake ups from screaming computers- NO.

Anyways...boozy now, after House Proud.

Von Haus, 1a Crossley St, Melbourne.
03 9662 2766
(Think, opposite Pelligrini's on the alley way side.)

Saturday, May 17, 2008


So, I have spent the last uncountable nights drinking, skyping and passing out at around 4 in the morning, getting up, exercising in the rain at 6am and going to work, only to do it all again.
This, obviously is not smart, but I also saw a natropath earlier in the week and this is definitely not a recommended way to cure insomnia. (She did however give me three bags of herbs, roots and such, which made me think, why did you raid my parent's pantry and give me soup ingredients? to which i had to boil down for 4 hours and drink. Yes, it tasted like soup... cold soup.)
Yesterday, however, I did manage to hit up the Carlton Farmers Market and the Vic Market with a couple of friends in water-logged shoes and a cape. Unfortunately, unlike ponchos, capes can't make you constantly happy. I did spend 40 dollars on cheese, though, which is always a plus until you realise you already have 7 different types in the fridge. Anyways, I went out again in the ridiculous cold and as all trashy nights do, we ended up at pony with a few bands that we hijacked from the HiFi Bar.
Cut to me walking home in Docs at 4:30 in the morning cursing the cold because no taxi driver is dumb enough to pick up a girl, and drive her from one end of the city to the other, giving a fare of only 6 dollars. Cut to me drunkenly eating four of the five hundred cheeses I have stored in the fridge without letting it ripen at 5 in the morning.
Cut to me waking up with a stomach of regret and a throat full of "fuck-you".

Cut to me being full of stupidity, still under slept and telling myself that I need to exercise, while attempting to write a post wearing only an oversized vintage jacket.

Excuse me. My leg's gone numb.

That's right, bitches.

You Are Granola

You are creative and inventive.

You don't do much the ordinary or normal way.

You like to explore new ideas and lifestyles.

Something isn't for you just because other people do it.

Quick breakfast fixes are definitely not your style.

You're the type most likely to cook yourself an amazing homemade breakfast.

I don't eat cereal, but whatever.