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/2012/06/lemon-meringue-pie/ http://www.corridorkitchen.com/2012/06/lemon-meringue-pie/#comments Sat, 23 Jun 2012 00:05:30 +0000 http://www.corridorkitchen.com/?p=3771 I haven’t made this pie since I was a teenager, but I was always a big fan of the combo of tart, sweet lemon butter and fluffy sugarry merignue. I remember dragging out my mother’s 1970’s Australian Women’s Weekly Cookbook from which you could cook anything from scones to Beef Bourginon, falling apart at the spine and gaffer taped together, and making this time consuming but satisfying pie. I assume the recipe I’ve used here is the same one.]]> http://www.corridorkitchen.com/2012/06/lemon-meringue-pie/feed/ 19 http://www.corridorkitchen.com/2011/08/pao-de-queijo/ http://www.corridorkitchen.com/2011/08/pao-de-queijo/#comments Thu, 18 Aug 2011 21:41:41 +0000 http://www.corridorkitchen.com/?p=1871 I don’t know about you, but travel for me is mostly about food. When I eat the thing from the place in the actual place of the thing, well, that’s not a very articulate way of putting it, but in the words of Maeve O’Meara, it’s a revelation. And there’s no better way to attempt to relive your travel than to eat the thing that you ate in the place of the thing, but this time, eat it at YOUR place. I found myself at a bit of a loose end this week, so I decided to make Pão de Queijo (Cheese Puffs), a typical Brazilian snack/breakfast food which I don’t even particularly like, but I wish I was in Brasil right now and what better way to celebrate that than to bake. The main ingredients are manioc/tapioca starch, cheese, eggs, liquid and fat. ]]> http://www.corridorkitchen.com/2011/08/pao-de-queijo/feed/ 0 http://www.corridorkitchen.com/2011/03/hazelnut-biscotti-two-ways/ http://www.corridorkitchen.com/2011/03/hazelnut-biscotti-two-ways/#comments Thu, 03 Mar 2011 19:23:39 +0000 http://www.corridorkitchen.com/?p=1036 The word biscotti comes from the latin for ‘twice baked’ and this is the time consuming part. After mixing up a dough, forming it into two logs and baking them for nearly an hour, the logs are thinly sliced and then each slice needs to be dried out in the oven.]]> http://www.corridorkitchen.com/2011/03/hazelnut-biscotti-two-ways/feed/ 4 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