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/2012/10/the-potluck-club-thank-you/ http://www.corridorkitchen.com/2012/10/the-potluck-club-thank-you/#comments Wed, 17 Oct 2012 10:39:11 +0000 http://www.corridorkitchen.com/?p=4590 Foodbank, Australia’s largest food relief organisation. The book retails for just $5.95 and comes in both mobile device-friendly portrait and a pc/printer-friendly landscape formats. You get both when you purchase the book. But more importantly, each copy sold will fund a dozen meals for those in need. Today I just want to take a moment to thank all the bloggers who have donated their work and their time so that Elise, Amy and I could put together a 50 page e-cookbook of fantastic recipes. We each brought what we could to the table; a recipe, a photo or two and after seven whirlwind weeks from start to finish, it’s done. So thank you. ]]> http://www.corridorkitchen.com/2012/10/the-potluck-club-thank-you/feed/ 8 http://www.corridorkitchen.com/2012/10/the-big-spend-and-the-big-shop/ http://www.corridorkitchen.com/2012/10/the-big-spend-and-the-big-shop/#comments Tue, 16 Oct 2012 04:11:57 +0000 http://www.corridorkitchen.com/?p=4570 spanikopita filling layer (half a portion), the pasta again and a layer of bechemal. It was fine, but it was 9:00pm by the time we ate it and I have to admit I was pretty over it by then. That’s a recipe which needs some work, maybe it’ll make an appearance here once it’s fixed. We’re eating a lot of veg, but we’re also eating a lot of carbs, more than usual. We started off with pizza, we’ve had three days of porridge breakfasts, and dinner leftovers for every lunch. Shopping at the Markets To be honest, after all the veg we bought, I’m doing a worse job of cooking balanced meals than I expected. The big shop at Paddy’s Markets was relatively stress free; the two of us had $70, we’d spent $10 on pizza ingredients and bought a steak at the butcher, so we went into the markets with about $55 in our pockets. Putting aside $20 for the non-fruit-and-veg items (and inspired idea on the part of my beau), we roved the markets that Sunday arvo and we were ruthless. Brocollini $3.50? Tell ‘em they’re dreaming. Hard tofu $2.30 for 500g? Well, silken firm is $3 for 900g, so that’s the one we’ll get. We came out with everything we were after (or substitutions) and money to spare.]]> http://www.corridorkitchen.com/2012/10/the-big-spend-and-the-big-shop/feed/ 9 http://www.corridorkitchen.com/2012/10/dinner-guests-during-the-35-challenge/ http://www.corridorkitchen.com/2012/10/dinner-guests-during-the-35-challenge/#comments Mon, 15 Oct 2012 07:06:11 +0000 http://www.corridorkitchen.com/?p=4509 The other night, Elise was coming round to finalise the launch of our The Potluck Club (you can read more about it here) and offered to bring some takeaway, and also her husband, Chris. But the $35 Food Challenge had just begun, so this was out of the question. So I offered for them to have some pizza with us, as last week, we’d bought a ton of toppings for a pizza that never eventuated. They agreed and offered to bring salad, so basically it was a mini potluck. Since I still had the receipt from Aldi I figured I could subtract the pepperoni, olives and cheese from our big shop the next morning. And then I looked in the cupboard. And there was no flour. We’d done the exact opposite of what I always advise people - be prepared and do one big shop. So I popped out to our much-loathed local IGA for some flour, only to find black and gold products have been discontinued. My 1 kilo of plain white flour suddenly jumped in price from $1.59 to $2.39. Shit. My stomach dropped. Oh yes, The $35 Food Challenge really has begun.]]> http://www.corridorkitchen.com/2012/10/dinner-guests-during-the-35-challenge/feed/ 2 http://www.corridorkitchen.com/2012/10/speaking-on-the-35-challenge/ http://www.corridorkitchen.com/2012/10/speaking-on-the-35-challenge/#comments Sat, 13 Oct 2012 08:06:42 +0000 http://www.corridorkitchen.com/?p=4470 This week I had the nerve racking but ultimately rewarding experience of presenting a talk (twice) on The $35 Food Challenge as part of the City of Sydney Library’s ‘Lunches with Bite’. It would be an understatement to say it was a fantastic experience. Once I started talking I found I just couldn’t shut my mouth. And the reason is this.]]> http://www.corridorkitchen.com/2012/10/speaking-on-the-35-challenge/feed/ 4 http://www.corridorkitchen.com/2012/08/call-for-submissions-the-potluck-club/ http://www.corridorkitchen.com/2012/08/call-for-submissions-the-potluck-club/#comments Tue, 21 Aug 2012 07:00:13 +0000 http://www.corridorkitchen.com/?p=4224 The Sydney Food Bloggers Picnic 2012, hosted by Suze and Helen. The Potluck Club The Potluck Club is a new ecookbook of simple, affordable recipes that anyone can cook. A fundraising initiative for The $35 Food Challenge, the ebook will be sold to raise money for Foodbank Australia. A collaboration between food bloggers and budding home chefs, we are now seeking submissions for our first issue.

1. Submit 1-2 original recipes of 200-300 words and a brief 50 word bio by Tuesday September 4th 2012 to elise@stuffthatibought.com or lau@corridorkitchen.com
2. Submit 1 high resolution photo (minimum height 1000px) per recipe and one avatar (300px square - optional).

Please note: Recipe photos will be cropped to fit our layout and cropped images will be roughly square in shape. With this in mind, please send photos with plenty of space around the food, suitable to be cropped - pre photo-shop photos are fine. Deadline: Submissions close Tuesday September 4th. What are we looking for? We welcome a wide variety of recipe submissions to The Potluck Club, however the emphasis is on affordable food, so steer clear of hard to find or expensive ingredients- no truffle oil, expensive cuts of meat, isreali couscous, purslane, etc. We would love anything that is culturally specific or that people might not know how to make (shakshouka, summmer rolls) or really on trend (peanut butter bacon maple hotcakes, easy pulled pork)...while still being relatively inexpensive. The book will be in 3 sections:

1. Share Plates and Sides
2. Something Substantial
3. Sweets
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