Corridor Kitchen » Lists http://www.corridorkitchen.com Necessity is the mother of invention. Tue, 23 Feb 2021 23:46:09 +0000 en-US hourly 1 https://wordpress.org/?v=4.0.38 The five best things I ate in London http://www.corridorkitchen.com/2014/06/5-best-london-eats/ http://www.corridorkitchen.com/2014/06/5-best-london-eats/#comments Wed, 25 Jun 2014 23:04:17 +0000 http://www.corridorkitchen.com/?p=6450 ]]> http://www.corridorkitchen.com/2014/06/5-best-london-eats/feed/ 9 3 linger-worthy Sydney CBD Cafés http://www.corridorkitchen.com/2013/07/3-linger-worthy-cbd-cafes/ http://www.corridorkitchen.com/2013/07/3-linger-worthy-cbd-cafes/#comments Fri, 12 Jul 2013 04:51:34 +0000 http://www.corridorkitchen.com/?p=5591 When it comes to coffee, the Sydney CBD is a great place to grab-and-go. Following on from my list of 3 great hole-in-the-wall cafés, I thought I’d share a few places in the city where you can sit down and savour your caffeine hit, rather than slamming it down on the way to another of your high-flying business meetings. Here are three cafés that, in the midst of the rat race, are more than happy bring you your coffee in a ceramic cup.]]> http://www.corridorkitchen.com/2013/07/3-linger-worthy-cbd-cafes/feed/ 8 Five Ace Canberra Coffee Joints – with Barrister Barista http://www.corridorkitchen.com/2013/07/5-cbr-coffee/ http://www.corridorkitchen.com/2013/07/5-cbr-coffee/#comments Mon, 01 Jul 2013 05:00:53 +0000 http://www.corridorkitchen.com/?p=5526 My not-so-secret dirty secret is that I was born in Canberra. An unlikely place for a caffeine fiend to develop a love of coffee, maybe, but as a result I'm a frequest visitor, and often asked for a list of coffee recommendations. A friend recently asked me for said list, which I've been meaning to write for some time now, and I decided it would better to leave you in the learned hands of my mate and resident Canberra coffee espert, Barrister Barista. Here's her 5 picks for Canberra caffeine hits.]]> http://www.corridorkitchen.com/2013/07/5-cbr-coffee/feed/ 5 5 tips for the perfect summer smoothie http://www.corridorkitchen.com/2013/01/5-tips-for-the-perfect-summer-smoothie/ http://www.corridorkitchen.com/2013/01/5-tips-for-the-perfect-summer-smoothie/#comments Thu, 10 Jan 2013 21:43:52 +0000 http://www.corridorkitchen.com/?p=4911

1. Make your smoothie mostly fruit

There are two reasons for this. Firstly, as someone who isn’t a big fan of fruit unless somebody else has cut it up for me and garnished it with lashings of whipped cream, this is a sure fire way to get a big serve of multiple fruits in one go, without losing out on fibre as you do when juicing. Secondly, because milk isn’t the main ingredient, those who are lactose sensitive/intolerant or like to avoid dairy won’t be missing out - you can sub in juice, soy milk, soy yogurt, almond or rice milk, even coconut milk, as long as you chill it first.

2. Fill the glass, not the beaker/blender/food processor

In the past, I was forever getting the quantities (or the ratio of ingredients) wrong when it came to smoothies. I’d whack a bunch of ingredients in the beaker for my stick blender, blend away like mad, topple the lot into my glass and find I’d made too much/not enough/it was too watery. These days, I just fill as many glasses with fruit as needed, top with yogurt or ice cream, and fill to the brim with milk. Pour the glass/es into the blender and viola! The perfect size.

3. Freeze your fruit

This will give you a thickshake or melted ice cream consistency, making the smoothie feel treat-like rather than medicinal. It also means you can save your fruit before it goes strange by chopping, portioning and freezing it ready for smoothies. Your smoothie will be cold, delicious, and so thick you could eat it with a spoon. In fact, if you pop it in the freezer for half an hour you could even serve it as dessert.

4. Use 4 fruits or less

In the smoothie pictured, I have fresh mango, half a frozen banana, frozen strawberry pieces and the pulp of two passionfruit. I've noticed keeping things to 4 fruits or less gives a cleaner taste. Also, one of the strongest flavours in the smoothie is banana, which makes sense because bananas are one of the sweetest fruits you can buy, so I never put in more than half a banana unless I want that to be the only flavour. The worst smoothies I've had don't taste like anything in particular because there are so many kinds of fruit in there that no one flavour stands out. So whatever your fave fruit is, go heavy on that.

5. Use a straw

Ok, so this is just a personal preference of mine, but doesn’t life just feel that much more luxurious when you’re sipping your drink through a straw? I'm not saying you'll feel like you're on a northern Brazillian beach or anything, but a straw can't hurt. Hell, why not chuck in a cocktail umbrella for good measure.

What's your fave smoothie recipe?

]]> http://www.corridorkitchen.com/2013/01/5-tips-for-the-perfect-summer-smoothie/feed/ 6 5 Food trends for 2012 – all no-brainers http://www.corridorkitchen.com/2012/06/5-food-trends-for-2012-all-no-brainers/ http://www.corridorkitchen.com/2012/06/5-food-trends-for-2012-all-no-brainers/#comments Fri, 01 Jun 2012 22:16:57 +0000 http://www.corridorkitchen.com/?p=3560 1. diy/dit From brewing your own beer and cider to from-scratch sourdough to a beehive on the roof, to pickling, canning and preserving, diy (do it yourself) and dit (do it together) food sprung up post-GFC as part of a wider trend including knitting, gardening and squeezing all your soap remnants into one big ball (ok, maybe not so much). It’s now cool to act like a Granny and no one will laugh at you for growing your own kale. It’s kinda like how we used to take the piss out of people who ate squid, or garlic, or other ‘weird’ foods in the 70s and 80s, and now you can’t walk into a pub without someone shoving a plate of calamari and aioli in your face. We’re all guerilla gardeners and apprentice artisan bakers these days, but even so, this trend has spawned a whole market of people who would quite like to pickle their own cumquats, but simply haven’t the time. This is why ‘homestyle cooking’ is everywhere in cafes right now. Call me crazy, but if I want ‘homestyle food’, I’ll go to...my house?]]> http://www.corridorkitchen.com/2012/06/5-food-trends-for-2012-all-no-brainers/feed/ 17