It's good to wake up to a new day :-)
Last week Janine very kindly gave me the Funky Blog award! My first award in the blogosphere! Wheee! So now the idea is to pass it on to:
Lara - for starting the XY card blog. Anyone who has had to think about making cards for the males in their lives will find this a useful resource! Submit some of your cards for display on this blog and we will all thank you.
themommykelly - who is currently on bedrest (since 12 weeks into her pregnancy). I know she can't respond etc, and hasn't blogged for a while but I personally have enjoyed her Flaunt It Friday meme, and am awaiting the next installment of her story when she was a novice nun.
It was difficult to choose! I enjoy reading quite a few blogs these days :-) To you I give the Pineapple Lump Marshmallow Egg prize for Pure Pleasure!
For someone who usually does not allow any chocolate with less than 60% cocoa solids pass her lips, I am a little embarrassed to confess that I am glad to see these back in the shops.
Yes, it galls me that Easter isn't until the end of March and we're already seeing merchandise for it. But I do like these things. And hot cross buns. So I bought some.
*Hangs head in shame*
I blame Janine for bringing these to my attention last year. Hee hee!
Sent my CV away to a job yesterday. Will wait and see what happens.
Mel asked for the Malay Beef Curry recipe so here it is. I actually made it on Tuesday as we had some unexpected visitors coming. It was good. It would have been better if I'd totally followed the recipe and browned all the spices as well as the onions. But I was in a hurry after my dramatic morning and wanted to get it all in the pot.
Malay Beef Curry
(from 100 Ways to use slow cookers and crockpots / by Simon & Alison Holst. Dunedin: Hyndman Publishing)
For 4-6 servings
1-1.2kg gravy beef, cubed
2 T gr. coriander
1 T gr. cumin
1-2 t chilli powder
2 t Chinese five spice
1 t turmeric
3 T canola oil
1 med. onion, quartered and sliced
4 cardamon pods, squashed
1 x 5cm cinnamon stick
1 whole star anise
4 med. potatoes, cubed
3/4 cup coconut cream
1 cup boiling water
2 T cornflour or 1 T arrowroot
2-3 T lemon juice
1-2 t salt
1 cup frozen green beans or peas, optional
Turn slow cooker on to High to pre-heat.
Trin any obvious fat off the meat, cut into cubes then place in a bowl. Measure in the first 5 spices and toss everything together so meat is evenly coated with spice mixture.
Heat half the oil in the large frying pan. Add onion and cook until soft, then add half the spice-coated meat. Cook, stirring frequently for about 5 mins until meat is lightly browned, then transfer to slow cooker. Heat the remaining oil and brown rest of meat before adding to the slow cooker too.
Add whole spices, potatoes, coconut cream and water to the slow cooker. Stir to combine, then put on the lid and cook on LOW for 8-10 hours. Stir the cornflour or arrowroot and lemon juice together in small bowl and add to slow cooker, adding salt to taste. Turn slow cooker to HIGH and stir in peas/beans at this stage, and cook for 30 mins longer. Serve as is or over steamed rice accompanied by Malaysian roti.