https://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 https://www.corridorkitchen.com/2013/05/eggplant-parma/ https://www.corridorkitchen.com/2013/05/eggplant-parma/#comments Tue, 14 May 2013 02:06:04 +0000 http://www.corridorkitchen.com/?p=5404 In case you were wondering, I have decidedly unexotic and Catholic heritage- generic Irish/English stock on my Dad’s side and on my Mum’s side, half Northern Italian and half more of the same. I am, as they say, an anglo mongrel, and the food I grew up on reflects that fact. I am sometimes accused, mostly jokingly but with a dash of truth thrown in, of growing up ‘without culture’ by my partner, his heritage being a mix of Portuguese and Iraqi Jew now considered exotic. In a way, I think as Australians we shortchange ourselves when we say we have ‘no culture’. We have every culture, that’s the point, and we can serve it all up on a plate and pretend for five minutes that we are all friends. It solves nothing, but it feeds everyone. And there are things that I think all of us who love food understand. Many of the conversations we had growing up centred on food. What did you have for lunch, what should we have for dinner, have you eaten? These are universal questions for perpetually hungry and food-obsessed families, whatever the nationality.]]> https://www.corridorkitchen.com/2013/05/eggplant-parma/feed/ 14 https://www.corridorkitchen.com/2012/03/elote-asado-grilled-corn-cobs/ https://www.corridorkitchen.com/2012/03/elote-asado-grilled-corn-cobs/#comments Fri, 23 Mar 2012 07:33:30 +0000 http://www.corridorkitchen.com/?p=3237 ]]> https://www.corridorkitchen.com/2012/03/elote-asado-grilled-corn-cobs/feed/ 8 https://www.corridorkitchen.com/2011/08/pao-de-queijo/ https://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. ]]> https://www.corridorkitchen.com/2011/08/pao-de-queijo/feed/ 0 https://www.corridorkitchen.com/2011/04/cheesy-arepas/ https://www.corridorkitchen.com/2011/04/cheesy-arepas/#comments Thu, 31 Mar 2011 23:07:28 +0000 http://www.corridorkitchen.com/?p=1233 When I was a vego, I cooked heavy on the cheese. Although I didn’t eat a lot of it by itself, it was in or on anything it could be. I remember when I was 13 or so cooking up a pot of thick tomato pasta sauce and thinking to myself ‘What if I added tonnes of cheese to this?’ It was, in the words of Maeve O’Meara, a revelation.]]> https://www.corridorkitchen.com/2011/04/cheesy-arepas/feed/ 13 https://www.corridorkitchen.com/2011/01/spanikopita/ https://www.corridorkitchen.com/2011/01/spanikopita/#comments Thu, 13 Jan 2011 19:42:12 +0000 http://www.corridorkitchen.com/?p=556 ]]> https://www.corridorkitchen.com/2011/01/spanikopita/feed/ 5