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The Chemistry Of Cookies

This video explains what happens when cookies are baked, proving that science can be pretty sweet.
Mmmm. Cookies.
source


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PWMU Cookbook Re-launched Just In Time For Christmas

Classic cookbooks are very much in style, and they don’t come much more classic than the PWMU Cookbook.
A timeless gift for Christmas, birthdays, engagements, weddings or as a subtle way of providing a bit of direction to someone whose culinary skills would benefit from *ahem* a bit of development.
And part of the purchase price goes toward mission.
Win!
Cross posted from Australian Presbyterian World Mission.

A Great Way to Support Mission this Christmas (and the rest of the year)

Screen Shot 2013-11-13 at 7.50.38 amHere’s an idea for a great Christmas present that will support mission. For many years this cookbook has enabled the Victorian Presbyterian Women’s Missionary Union to do some brilliant work in mission. Buy lots for Christmas and support the work of the gospel overseas at the same time!

The PWMU Cookbook will be re-launched in Melbourne (156 Collins St, 11.00 am, 5th November) by the Governor’s wife Mrs Elizabeth Chernov. Would you like to support Gospel Mission work across the world? Come and buy a copy and buy copies for your friends for CHRISTMAS – all profits on the day (5th Nov) and then all royalties, from then on, go to MISSION. This applies wherever you buy a copy – from Myer, from Dymocks etc – all royalties go to MISSION.

(Thanks to the indefatigable editor Dr Mairi Harman and the PWMU Cookbook Committee!)


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The Science Of Grilled Cheese Sandwiches

This article from Serious Eats was published back in April, to coincide with National Grilled Cheese Day.
Apart from outlining the basic rules of the grilled cheese sandwich it also goes on to provide twenty or so suggestions about how to upgrade the basic version.
Grilled Brie and Nutella, anyone?
How To Upgrade Grilled Cheese Sandwiches at Serious Eats.


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Gluten, Sugar & Dairy Free Fruit And Nut Slice Recipe

om nom nom nom nom

Deanna gave me a recipe for a sugar-free fruit and nut slice that is totally edible by pretty much anyone. (nut allergies aside)
I’ve made minor variations so that it’s gluten and dairy free as well.

Ingredients:
Almonds (skin on) 250 grams
Dried Fruits, 3 cups
Gluten free plain flour, 3 tablespoons
Eggs, 2
Almond milk, 1 tablespoon
(Preheat oven to 160 degrees Celsius, baking time is 20 minutes)

I’m chopping the almonds in half, because I think the slice sits better and the pieces of nut are closer in size to the pieces of fruit.
Our fruit is one cup each of sultanas, chopped dates and chopped sulphite free dried apricots.
You could use anything you like, but we prefer dried fruits with no additives.

Chopped ingredients, mixed by hand for evenness

Add gluten free flour, again work it through for even distribution

Add beaten eggs and almond milk, mix thoroughly

Press into lined slice tray.

Just out of the oven, 160 degrees for 20 minutes, cool and then slice. Then proceed as instructed in the photo at the top of this post.


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Deep Fried Chocolate Covered Triple-Double Oreos

You can get the full ‘recipe’ at DudeFoods.com.
Take new Triple-Double Oreos.

Coat with melted chocolate and let set.

Batter and deep fry.


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Dude Foods

Take this picture of a Colby Jack Mac and Cheese Pie With a Bacon Crust as hint of the culinary inspiration at the blog Dude Food.
Yep, the bacon crust is under the pie in the shell as well.
Pictorial directions on making this delight (and many others) are at the blog.
This is for all of you who thought KFC’s Double Down was a gourmet treat.
Mmm. Must be lunchtime.

via


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Triple Parma – I’m Surprised This Is Not On A Local Menu

There was a recent radio campaign to return the parma.
This came as a surprise to me, because here in Mount Gambier it’s pretty much the national dish.
Still I haven’t heard of anything like this.
Yet.

The triple parma is available on request for $47, with a schnitzel, topping, schnitzel, topping, schnitzel, and, finally, more topping. Plus chips and salad, of course.

Triple Parma Hits Menu In Melbourne – Herald Sun