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 http://www.corridorkitchen.com/2013/12/need-an-organisedlazy-breakfast-eat-3-day-bircher/ http://www.corridorkitchen.com/2013/12/need-an-organisedlazy-breakfast-eat-3-day-bircher/#comments Tue, 03 Dec 2013 01:16:43 +0000 http://www.corridorkitchen.com/?p=6168 Bircher Muesli (Birchermüesli) was invented by Maximilian Oskar Bircher-Benner in the 19th century and is traditionally a mix of oats, milk, sweetener and grated apple. These days it’s a hipster’s delight of a breakfast food that’s absolutely perfect for anyone who: a) wants something filling for breakfast, b) wants to eat something healthy for breakfast, and c) only wants to make breakfast once every few days. ]]> http://www.corridorkitchen.com/2013/12/need-an-organisedlazy-breakfast-eat-3-day-bircher/feed/ 4 http://www.corridorkitchen.com/2011/02/lemonade-scones/ http://www.corridorkitchen.com/2011/02/lemonade-scones/#comments Thu, 24 Feb 2011 18:59:13 +0000 http://www.corridorkitchen.com/?p=977 However, memories of my father cooking when I was a child are few and far between. I remember him standing over his home-made barbie in front of the veggie patch, searing sausages and steaks while my mum prepped the classics- potato salad with mayo and hard-boiled eggs, ‘normal’ salad of lettuce, tomato, carrot and tasty cheese, and my least favourite, cold curried rice, with those dreaded sultanas. The only other thing I remember my Dad making was scones. Or should I say, his version of scones, which is pretty much damper. The ingredients are self-raising flour, water, or sometimes milk if he’s feeling particularly decadent, and sultanas, which he mixes into a dough, shapes into a mound, bakes, slices and serves piping hot with margarine and honey.]]> http://www.corridorkitchen.com/2011/02/lemonade-scones/feed/ 12 http://www.corridorkitchen.com/2011/02/tortilla-de-patatas/ http://www.corridorkitchen.com/2011/02/tortilla-de-patatas/#comments Thu, 17 Feb 2011 19:17:39 +0000 http://www.corridorkitchen.com/?p=852 It has always amazed me how eager the Sydney food scene is to absorb reinterpret the so-called ‘traditional’ and ‘peasant’ foods of other nations into overpriced, ‘exotic’ wank. Besides the prohibitive prices of foods like tapas, Brazilian bbq and Cuban food, these reincarnations of cuisines which claim to be ‘inspired’ or ‘influenced’ by various countries almost always miss the point of the cuisine they claim to ‘draw inspiration’ from.]]> http://www.corridorkitchen.com/2011/02/tortilla-de-patatas/feed/ 10 http://www.corridorkitchen.com/2010/12/aioli/ http://www.corridorkitchen.com/2010/12/aioli/#comments Thu, 30 Dec 2010 20:09:05 +0000 http://www.corridorkitchen.com/?p=513 ]]> http://www.corridorkitchen.com/2010/12/aioli/feed/ 8 http://www.corridorkitchen.com/2010/11/rich-portuguese-custard/ http://www.corridorkitchen.com/2010/11/rich-portuguese-custard/#comments Sun, 28 Nov 2010 19:28:00 +0000 http://www.corridorkitchen.com/?p=179 Don’t tell my boyfriend, ‘cause he’ll just say ‘I told you so’- I didn’t really like custard until I went to Portugal. When it came to dessert, I was strictly a chocolate-something-served-with-lashings-of-whipped-cream kind of gal. I didn’t really understand the fascination with that sweet, thick, eggy goo. That was until I’d been to Belém and tried the famous tarts that have been made their since 1857. Fresh from the oven, rich, golden and irresistibly crunchy and sprinkled liberally with cinnamon. I still have dreams about them. Sigh.]]> http://www.corridorkitchen.com/2010/11/rich-portuguese-custard/feed/ 3