Recipes, updates, news.

Things are cruising along, Reece had an interview at the hospital today for a wardsman position which went really well. He has been called in for a second interview tomorrow. A bit of a pain because he's working for a butcher at the moment 6am - 6pm so he has to tell him he has to go to the hospital again but it's okay, the guy is pretty understanding. Hopefully tomorrow they'll give him a start date or at least let him know whether he can expect one. I think he's pretty much got it in the bag but you never do know. They said the other day they might even get him to start on Monday which would be great. He'll pretty much be doing full time for the first couple of weeks while he does training with another person then depending on how hard he works and how receptive he is and generally good at the work, he'll get shifts for the next fortnight. If we could synchronise shifts at least sometimes, that'd be rad. Parking is a nightmare.

I made some rad things over the last little while, thought I'd share them with you. A couple are vegetarian 'cause I had my vegetarian friend over for dinner one night. I made her Garlic and Bean soup which contained chicken stock so I had to substitute vegetable stock which I could not find anywhere (nice one Fran, public holiday) so I made my own and it goes a little something like this...

Ingredients:
2 carrots
2 medium-large potatoes
4 cloves of garlic (I used like 8 )
1 large onion
2 stalks of celery
Half a sweet potato
3 sprigs fresh rosemary (I used bulk more than this but I love rosemary)
4 - 5 bay leaves
3 tsp salt

Method:
Cut all veges up into equal-ish pieces (the smaller the pieces, the quicker the flavour is released - I made my pieces around 2 cubic cm+). Put in large, heavy-based saucepan or slow-cooker. Put bay leaves and rosemary in and use your hands to toss it all together. Cover with water (about 2-3 cm above the veges). Add 3 tsp of salt. Bring to boil, cover with lid and simmer for 2 hours. Drain veges and use for something if you want.. soup? Store liquid (stock) in small containers in the freezer or use it straightaway. Smelled amazing while cooking.

Garlic & Bean Soup

Ingredients:
3 bulbs (that's right, bulbs) garlic
Olive oil
Salt
1 large onion, sliced thinly
1 large sliced carrot
2 stalks celery, sliced
**Whatever other veges you want, really**
30g butter
2 cups chicken stock (I used veg stock above)
400g can of butter beans or really any beans like cannelini would prob work too

Method:
Get bulbs of garlic and cut the 'sprouty' bit off. Pour as much olive oil as they can take in them and grind lots of salt on top. Roast for about 20 - 25 mins. Saute onion, carrot, celery, plus any other veges butter or that nut substitute stuff that vegans use. Add stock (you might need more I think I did). Cook gently until it's all soft and squishy. Get your garlic bulbs and squeeze the tender flesh out of each clove (make sure no garlic skin gets in the soup it's gross) and put this into the mixture as well as a 400g can of beans. Chuck it all in a food processor and blend until smooth. Serve with garlic bread or whatever you feel like.

French Onion Soup

Ingredients:
60g butter, chopped
2 tablespoons olive oil
6 (1kg) brown onions, thinly sliced
2 teaspoons brown sugar
2 tablespoons plain flour
4 cups beef stock

Cheesy bread
12 baguette bread slices, each 1.5cm thick
olive oil cooking spray
1 bulb garlic
Olive oil
Salt
40g butter
1 cup grated Swiss cheese

Method:
Heat butter and oil in a heavy-based saucepan over medium-low heat until sizzling. Add onions and 1 teaspoon salt. Cook, uncovered, stirring often, for 45 to 50 minutes or until onions are very soft. Stir in sugar and cook, stirring often, for 10 minutes or until onions caramelise.
Add flour to saucepan and cook, stirring, for 2 minutes. Add stock and 2 cups water. Reduce heat to low and simmer, uncovered, for 15 minutes to allow flavours to combine.

Cheesy Bread: Prehead oven to 180 degrees Celsius. Chop the stalky bit off the garlic and pour lots of olive oil and salt in. Roast in oven for about 20 mins until tender. Squeeze all the flesh out of the cloves (takes ages to cool down I warn you right now that stuff is hot) and mix with butter which has been softened in the microwave. Smoosh it all together until it's a buttery, smooth consistency. Using a knife, spread some of the mixture on both sides of each piece of baguette and return to oven for 10-15 mins, turning once. Take out, sprinkle cheese on each side, back in the oven for 5 mins or until cheese melts.

Serve soup with baguette slices floating on top.


SO there you have it, my highlight recipes from the last couple of weeks.

I should find out at the end of this week whether or not I'm getting around a $300/ftnt payrise. I will tell you something with all certainty: I fucking deserve it. If I don't get it, I will be looking for an AO4 position elsewhere in the hospital. Fuck that noise.

Anyway, gotta go put Reece's stuff in the dryer then finally go to bed.

Ni night.