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Posts Tagged ‘potato’


I fell in love with the pastie (pronounced past-e, not paste-e) while wandering down a back street in Newquay, and letting my nose lead me to this little pastie shop that sold these large baked pies shaped like gigantic pot stickers. Over the 2 months I was in town, I had my fair share of traditional Cornish and English cuisine, from the properly dodgy meat pie, the sausage roll, the cheesy chips and doner kebabs, but my favorite was the pastie.

Ozzie pasties seem to contain much more meat filling than I remember, and just being larger in general. Usually my favorite pasties are a tie between chicken curry or lamb and mint, but this massive meat and veggie pastie from a bakery in Deloraine, Tasmania, was perfect. The crust was flaky and went well with the simple meat, potato, and peas filling. Yum.

Bakery in Deloraine@ Tasmania, Australia

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Really easy way to stretch 200g of ground beef without losing too much protein, and cutting fat and cholesterol. It might seem strange to add tofu to your hamburg steak, but it makes the meat much more moist and tender.

Ingredients

  • 200g ground beef
  • 1/4 cup carrots, diced into small cubes
  • 1/4 cup onions, diced
  • 1/4 cup potatoes, diced
  • 120g silken tofu
  • 2 tbsp dashi, mentsuyu or soy sauce
  • 1 tsp garlic powder
  • .5tsp white pepper
  • 2 tsp canola or olive oil

    1. Combine carrots, onions and potatoes with 1 tsp of canola or olive oil in a small pan on medium heat. Cook for 3-5 minutes, stirring occasionally until potatoes are tender. Remove from heat and set aside to cool.
    2. Combine tofu, ground beef, dashi, white pepper, and garlic powder in a medium bowl, and mix well.
    3. Add vegetables, and stir well. Divide into 4 portions and shape into patties.
    4. Heat oil in pan on medium, and fry each patty well on each side, flipping occasionally until medium brown.
    5. Remove from heat.
    Enjoy as is with a fresh salad, or as a burger on some whole wheat buns.
    For even lower fat burgers, you can substitute lean ground turkey.

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I went to a new restaurant in Tsuru this week and had some amazing food!
This plated appetizer was the beginning of their special course meal.
Shabu shabu salad on top: lean pork and fresh vegetables on a bed of crispy lettuce, topped with a tangy spicy vinaigrette.

Rosemary potatoes on the lower right: boiled potatoes with fresh rosemary, onions and ground chicken

Tomato relish on the lower left: tomato and onions in a tangy sauce, served on a cheese cracker.

Tecolote @ Tsuru, Yamanashi, Japan

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Left going clockwise:
cucumber salad
Castella bread: bread with castella cake and strawberry jam in the middle
deep fried soy beans
curry udon: udon noodles in a mild curry sauce with potatoes and carrots

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