3 Medium Potatoes, peeled and sliced 10mm thick
200 grms Fetta Cheese
1 Leek sliced finely
200 grms Bacon finely diced
1 punnet Grape Tomatoes halved
2 cups Cream
1/2 cup Milk
2 tblspns Rosemary finely chopped
Salt & Pepper
2 tblspns Olive Oil
3 sheets Frozen Puff Pastry
Pre-heat oven to 180C. Lightly spray pan you are using for quiche with oil, line with the Puff Pastry sheets. Roast Potato slices in a little olive oil until they are lightly browned on both sides. Fry leek and bacon in shallow pan with olive oil until leek is soft, spread evenly over puff pastry. Crumble the Fetta Cheese evenly over the leeks and bacon, arrange the roasted Potato slices evenly over the cheese. Spread the Tomato halves over the potatoes and sprinkle the Rosemary evenly over them.
Mix eggs, cream, milk and salt and pepper in a large bowl until thoroughly combined (I use Garlic Salt because it tastes better). Pour mixture over quiche layers, bake in pre-heated oven for 45 minutes or until golden brown.
Omit Bacon for a Vegetarian version
My daughter Tess had to record an album for her YR12 music final. Here’s a rough cut of one of her songs I’m a proud mum
Rock n Rollin7
- 3 skinless boneless chicken breast fillets, cut into narrow strips
- 3 egg whites
- 1 1/2 tablespoons cornflour
- Oil for frying
- 60ml lemon juice
- 1 cup chicken stock
- 2 teaspoons grated fresh ginger
- 3cm piece of fresh ginger peeled and thinly sliced
- 1 tablespoon cornflour
- 1 tablespoon honey
- 2 tablespoons sugar
Lightly beat egg whites, add the cornfour and whisk well until completely combined. Add the chicken strips and mix until they are all covered in the batter.
Heat around 4cm oil in a wok.
Add the chicken strips to the oil individually in batches, allow to cook until golden brown and crisp. Remove from the oil and drain on paper towels. Place in a low oven to keep warm.
Wipe the wok clean, add the chicken stock, lemon juice, grated ginger, honey and sugar. Stir and bring to the boil. Combine the cornflour with 1 tablespoon water and add to the sauce, reduce the heat and stir constantly until the sauce thickens. Simmer for 2 – 3 minutes.
While the sauce is simmering heat some more oil in a shallow pan, add the finely sliced ginger and fry until golden brown, drain on paper towels and add to the sauce, simmer for an additional 2 minutes.
Place the chicken pieces on a serving plate or bowl and pour the sauce over the top, garnish with shallots sliced thinly on the diagonal.
500 grms Boneless, Skinless Fish Fillets (Orange Roughy, Ling, Barramundi or Perch, any other firm sweet white fleshed fish, Salmon is also good)
1 loaf of day old Sour Dough (the better the quality the better the crumbs)
2 large eggs
4 tblspns finely chopped fresh Dill (make sure it’s dry so it doesn’t clump)
1 cup of whole egg mayonnaise (homemade is best but store bought is ok)
Finely grated zest of half a lime
2 Limes juiced
2 tspns of finely chopped baby Capers
1 large Gherkin finely chopped
1/4 cup of finely chopped Wild Rockette
2 tblspns finely chopped Flat Leaf Parsley
Using a blender or food processor make enough breadcrumbs to crumb your fish, you’ll need 5-6 cups. In a large bowl mix together the breadcrumbs and the Dill until evenly mixed. Whisk both eggs in a bowl until white and yolk are combined.
Rinse and pat your fish fillets dry with paper towels, slice your fillets across their width approximately 1 inch wide. dip each slice into the egg mixture then coat with bread crumbs. Place the crumbed fish into the refrigerator for around an hour to allow the egg and crumbs to set.
Mix together all the ingredients for the Tartare sauce and spoon into a serving bowl.
Heat enough good quality oil in a deep heavy based saucepan, fry your fish fingers in batches (3-4 minutes per batch) until golden brown, drain on paper towels then transfer to serving dish. I serve mine on a bed of Wild Rockette.
500 grams of eye fillet steak (2-3 3/4″ thick slices)
1 Telegraph Cucumber (Less bitter than lebanese) cut into julienne
1 Small Red Spanish Onion, cut in half and finely sliced
2 Small Red Thai Birdseye Chillis finely sliced
2 baby Cos Lettuce, outer leaves removed – or
3-4 Witlof, break off individual leaves, wash and drain
250grms Vine ripened Baby Roma Tomatoes
1 bunch of Coriander, finely chop root and stems (reserve leaves for garnish)
1 tblspn of finely grated Palm Sugar
1/3 cup of Lime Juice
1/4 cup of Nam Pla (fish sauce)
2 cloves of finely diced Garlic
2 tblspns finely diced Thai Mint (regular mint is fine)
1/3 cup of finely ground roasted rice (optional)
Take steaks out of the fridge well in advance, room temperature is best. Heat a small amount of peanut oil in a heavy based pan and fry steaks on both sides approximately 3-4 minutes on each side on medium heat. Set steaks aside to come back to slightly above room temperature.
Combine the Coriander, Palm Sugar, Lime Juice, Mint, Nam Pla, Garlic and chillis in a large bowl whisk until the Palm Sugar is dissolved. Also whisk in the ground roasted rice if you have opted to use this. Finely slice the steaks across their width into 1mm slices, add to the sauce mix together with the onions and cucumber.
Arrange witlof or cos leaves on serving plates, spoon the mixture into the leaves, garnish each with Baby Roma Tomato wedges, and mint leaf and a Coriander leaf.
1 pack of Philly cheese
1 large jar of Old El Paso Chunky Salsa (I use the medium, but would use hot if I could get it)
1 small pack of sour cream
1 1/2 cups of grated tasty cheddar
1 SourDough Cob or Similar
Keep Philly at room temperature, in Winter you may need to micro for 40 secs to soften more. Add sour cream and salsa to bowl, mix with whisk until combined. Add cheddar and mix through.
Cut top off Cob, remove all of soft center, break top and soft center into bite sized portions. Cover baking tray in foil, place Cob in center, fill with dip. Scatter bite sized pieces around the Cob and bake in 180 degree oven for around 20 minutes, check occasionally to rearrange bite sized pieces.
Having been put in a position where I have no income by an as yet un-named third party failed procurement process, I have been forced to attempt to withdraw the maximum allowable under hardship from my Superannuation funds.
Apart from my PSS Superannuation I had 4 other smaller funds which totalled approximately the maximum 10k that you are allowed to withdraw under the current APRA legistlation. I have withdrawn so far from two funds, being AXA and MLC, both of these withdrawals went smoothly and the funds were in my account in around 48 hours.
My experience with Colonial First State has been entirely different. I requested the forms from Colonial First State who sent them to me via email, I filled them in attached all of the required documentation and sent the original filled form with statutory declaration and copies or originals of proof of my current financial situation on Friday 23 October, 2009. I rang Colonial First State on Monday 26 October to confirm that they had received the completed application and that the application complied with their requirements and that all documents were valid, they confirmed that this was the case. Colonial First State told me the application was likely to be processed on Wednesday 28 October, 2009, the application was not processed on the stated date.
On Thursday 29 October I emailed Colonial First State and told them that the payment had not been processed and that I had been technically evicted from my house on the 27th October. I received no answer to my email and rang Colonial First State at around 9am on Friday 30 October, 2009. The Colonial First State officer who took my call informed me that the paperwork was in fact not correct and that I needed to provide them with proof of my monthly or weekly rental payments, I was advised that a scan of my rental agreement converted to PDF and emailed directly to the person I was speaking with was acceptable. I confirmed with the officer that they had recieved my email and that it was all in order this was confirmed.
The officer then informed me that it would take another 10 working days to process the claim, when I explained that I was being evicted from my home along with my two teenage children, his response was that that was unfortunate. I pointed out that AXA and MLC were able to process the claim quickly under the circumstances and his response was an indifferent ‘Different companies have different processes’. To me this is a completely failed process with absolutely no duty of care to myself as a client of Colonial First State. I will never do business either through my company Imagine Innovation or personally with Colonial First State again, unless they can prove that they have changed their processes to be human-centric and to show a high level of duty of care to their clients.
It astounds me that large enterprise corporates think they are above showing ‘Duty of Care’ to their clients, which exacerbates the stresses and hardships people like myself are already having to deal with in a very unsavoury situation.
Colonial FIRST State Suck!
Date: Wednesday, 14 October, 2009
Time: 6:00pm for a 6:30 start
Venue: The Burns Club, 8 Kett St Kambah, ACT 2902
Adobe’s co-founders to receive the National Medal of Technology and Innovation at the White House in October: http://bit.ly/w6I3Y
Today Lisa Harvey posted an excellent post on accessibility for the Government 2.0 Taskforce. Which immediately prompted some lively commenting on the post.
On person asked if the Government needed to impose the Federal Government’s laws regarding content publishing standards to consituents submission formats.
The short answer to the question is a resounding no. There is a simple answer as well which is Business Transformation, rather than impose a law on constituents the documents should be transformed during the submission process, some Federal and State Government departments already have the technology in place to do this. The issue is they have not yet identified the business need to write the business process to do this. It really is quite simple for those departments to implement an automated process which takes all the words and formatting from the submissions and converts them to all of the required formats with full accessibility applied, and all without any need for physical human interaction.