2018 highlights week #30: kim chi

Sebastian and I went along to a workshop on making kim chi. Learnt all the tips and tricks and got to take some home – now to find time to make it ourselves!

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2018 Highlights Week #23: Melissa and Sebastian make tagines

One of Sebastian’s gift from last year was a cooking class. We finally got around to picking it and I decided to come to for an evening of tagine making. After all, we had a tagine dish which I had almost never used.

First up, we made the chermoula for the vegetable tagine we were making. Ours got its beautiful pink colour from the enormous Spanish onion that went into it.

The chermoula also required lots of garlic. As did the lamb tagine we went on to make next.

Here are the vegetables cooking away

We made a lamb tagine but as it needed to cook for some hours, got to eat one cooked earlier by the teacher, and took home our own.

It was super delicious, as was the vegetable chermoula.

We were pretty happy, and just look at the awesomeness as it was served below.

The class was at Foodish at the Belconnen Markets and was lots of fun with wine and nibbles and a big meal at the end. Definitely recommend.

2018 Highlights Week 18: poke bowls

Sebastian having school holidays is a great bonus to the rest of the family as it means he does more cooking. Here is the fabulous poke bowl he whipped up one night.

2018 Highlights Week 17: fermenting fun

Sebastian decided to try his hand at fermenting these school holidays.

I was at work in a teleconference when I received a text message from Sebastian – he has burned his foot by pouring boiling water on it and needed to go to the hospital…

Apparently, all had been going well until Sebastian decided to sterilize the glass jar by pouring boiling hot water into the room temperature jar. Surprise! It cracked, covering Seb’s foot with water.

Family legend will now never let us forget how Zac played his cello while Seb’s friend Martin struggled to clean. Or how Zac, discovering Seb soaking his foot in cold water in the bath, complained that he was planning to clean his euphonium. Or the number of times Jude texted “fuck” when he finally got my messages an hour or so later.

James took Sebastian to the hospital where the plastic surgeon commended him for having immediately put his foot in cold water and stopped it burning further. He has significant burns, but they were all superficial.

So the next day he finished off his fermenting and we just all had to await the results!

2018 Highlights: Sebastian makes croque-en-bouche

Sebastian decided to spend his Canberra day making croque-en-bouche.

It was fabulous work – I should probably just let the photos speak for themselves.

He used a recipe from a Zumbo recipe book.

It made a gazillion profiteroles – no one complained about this.

He stuffed them with his creme anglaise he made – it was delicious.

The base was caramel and almond.

And then there was the actual construction.

Decorated with spun sugar.

And a few minor touches bedore his masterpiece was complete.

Highlights 2018 Week 4: card and knife tricks

Sebastian has taken up card tricks and has been spending hours perfecting them – with a little help from YouTube.

He’s actually started to get quite good at some of them – though there is still a bit of a failure rate. Nonetheless, we are all regularly impressed. Meanwhile, we find packs of cards all over the place.

The twist in the tale came on Saturday when he was helping me cook. Deciding to try and make his own coconut milk after having whipped up some paneer, his hand slide down the knife while removing coconut flesh. So it was off to the hospital. It is important to Snapchat these moments as you see happening above.

Fortunately there was no serious damage done and with a stitch we were done, and back to home and cooking.

A bit of a damper on the card tricks requiring manual dexterity, so he has been practicing the maths bases ones. But he hasn’t given up entirely and has been demonstrating how he can cut the deck with one hand. Can’t keep a good magician down.

January foods

The boys have been expected to do something creative each day during the holidays. Quite often, especially for Sebastian, this has been cooking.

Above is his orange trifle – using a cake he made specially, left over orange custard from eclairs, jelly and meringues he also made. It was pretty delicious.

Sebastian also helped out with dinner, cooking collaboratively with James. For our fish, he whipped up a leek and cream sauce.

We did some late night cooking together. I was preparing pork for slow roasting in milk, he was testing out a hot cross bun recipe (it wasn’t the best).

I attempted to get in on the act and make chocolate pavlova – it didn’t really work well, but it tasted good anyway.

Zac decided he would get ambitious – after helping Sebastian with eclairs last week, he cooked his own from scratch, including the choux pastry and custard for filling. They were impressively good.

Sebastian also whipped up another delicious lemon tart. I could get used to all this cooking.