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/2011/12/almost-tabouleh/ http://www.corridorkitchen.com/2011/12/almost-tabouleh/#comments Mon, 26 Dec 2011 20:45:41 +0000 http://www.corridorkitchen.com/?p=2708 Sometimes a missing ingredient can lead to a tasty surprise. This is one such example, where I planned to make tabouleh for a bbq I was attending, but found that, strangely enough, Vietnamese greengrocers don’t always stock parsley. As the mint and spring onions smelled amazing and I’d already ducked into Woolies and found cracked wheat , the closest I could get to burghul (which is finely cracked wheat), I decided to forge ahead- almost-tabouleh it would have to be. Luckily there was plenty of dill around, so I improvised. The recipe turned out well, very fresh-tasting and with a nice zing. The lemons I had were ancient (explains the $1/kilo price tag) so I had to add a teaspoon or so of castor sugar, but if you’re lemons are resonably fresh you should be ok. This recipe makes a massive salad, it’d be a great addition to a summer feast.]]> http://www.corridorkitchen.com/2011/12/almost-tabouleh/feed/ 6 http://www.corridorkitchen.com/2011/03/laus-pantry-pasta/ http://www.corridorkitchen.com/2011/03/laus-pantry-pasta/#comments Thu, 24 Mar 2011 19:13:07 +0000 http://www.corridorkitchen.com/?p=1168 Smitten Kitchen and The Stone Soup, and also why one of my favourite people to follow on twitter is Pantry sniffer, who tweets entire recipes in 140 characters. When I started Corridor Kitchen, I stressed that my photos wouldn’t be up to scratch, as my camera is a pretty basic point-and-shoot that doesn't tend to focus properly. As a result I took hundreds of pictures of each dish. This, along with needing to photograph food in daylight hours meant I had to cook specifically to blog. In other words, I wasn’t blogging my actual daily eats, or even my once-a-week eats...]]> http://www.corridorkitchen.com/2011/03/laus-pantry-pasta/feed/ 13 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