Great Russian “flash mob” happening in 2012 with young people dancing to Irving Berlin’s “Putting on the Ritz”

A friend sent me this You Tube video  and I thought it was so good and full of such infectious happiness I thought I would share it on my blog.  Enjoy!

http://www.youtube.com/embed/KgoapkOo4vg?rel=0

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Indian Cauliflower and Chickpea Curry

Here is another quick, delicious and very economical dish from http://www.taste.com.au.  It has the added bonus of being vegetarian and very healthy.  You can also add potatoes and green beans or other leftover vegetables to the mix for variety.  It serves 4.

Indian cauliflower and chickpea curry

delicious. – June 2007 , Page 135
Recipe by Chrissy Freer

Photography by Catherine Sutherland and Brett Stevens

  • INGREDIENTS
  • 2 tsp olive oil
  • 1 onion, finely chopped
  • 2 tbs medium-hot curry paste (such as rogan josh)
  • 400g can chopped tomatoes
  • 1 1/2 cups (375ml) salt-reduced vegetable stock
  • 1/2 large cauliflower (about 500g), trimmed, cut into florets
  • 400g can chickpeas, rinsed, drained
  • 200g frozen peas
  • 2 cups steamed basmati rice
  • 1 tbs chopped coriander leaves
  • 4 tbs (1/3 cup) low-fat natural yoghurt
  • METHOD
  • Heat oil in a large saucepan over medium heat. Add onion and cook, stirring, for 5 minutes or until soft. Add curry paste and cook, stirring, for 1-2 minutes until fragrant. Stir in the tomatoes and stock, then bring to the boil. Reduce heat to medium-low and simmer for 2 minutes.
  1. Add cauliflower and chickpeas, simmer for 5 minutes. Add the peas and simmer for a further 3 minutes or until all the vegetables are just tender. Season to taste with salt and pepper.
  2. Stir the coriander into the yoghurt. Serve the curry on rice, topped with a spoonful of the coriander yoghurt.

 

Gluten and egg-free Chicken Parmigiana

Here is another great recipe from http://www.taste.com.au which is suitable for those who are gluten and/or egg intolerant.    It serves 4 and only takes 30 minutes to cook.

To make sure the breadcrumbs stay on the chicken, refrigerate for a while before cooking (about 1/2 hour) to allow the crumbs to soak up the moisture and “set”.

Gluten and egg-free chicken parmigiana

Super Food Ideas – May 2011 , Page 29
Recipe by Kim Meredith

Photography by Rob Palmer

  • INGREDIENTS
  • 1/2 cup olive oil
  • 3 garlic cloves, crushed
  • 1kg vine-ripened tomatoes, chopped
  • 3/4 cup fresh basil leaves, chopped
  • 6 slices (250g) gluten-free bread, torn
  • 1/2 cup gluten-free plain flour
  • 1/2 cup reduced-fat plain yoghurt
  • 4 (500g) chicken schnitzels (uncrumbed)
  • 100g mozzarella cheese, grated baby spinach, to serve
  • METHOD
  1. Heat 2 tablespoons oil in a non-stick frying pan over medium-high heat. Add two-thirds garlic. Cook for 30 seconds or until fragrant. Increase heat to high. Add tomato. Season with salt and pepper. Cook, stirring occasionally, for 5 minutes or until tomatoes have just collapsed. Stir in 1/2 cup basil.
  2. Meanwhile, process bread and 2 tablespoons flour until fine crumbs form. Add remaining basil. Process until finely chopped. Transfer mixture to a large plate. Place remaining flour on a plate. Season with salt and pepper. Whisk yoghurt, remaining garlic and 2 tablespoons cold water together in a shallow bowl.
  3. Coat 1 schnitzel lightly in flour, shaking off excess. Dip in yoghurt mixture, shaking off excess. Coat in bread mixture. Place on a plate. Repeat with remaining schnitzels, flour, yoghurt mixture and bread mixture.
  4. Heat remaining oil in a large non-stick frying pan over medium heat. Cook chicken, in batches, for 2 to 3 minutes each side or until golden and just cooked through, adding more oil if needed. Transfer to a plate lined with paper towel.
  5. Preheat grill on medium-high heat. Arrange chicken, in a single layer, on a large baking tray. Spoon over tomato mixture. Sprinkle with cheese. Grill for 3 to 4 minutes or until cheese is golden. Serve with spinach.

MS Rhapsody of the Seas docked at Circular Quay

Today I went with my walking group to Manly.  We took a ferry from Circular Quay to Manly and walked around via Little Manly to picturesque Shelley Beach at Manly.

I took my camera with me but unfortunately did not charge it and so could only take 3 photos.

These are of MS Rhapsody of the Seas, an impressive cruise liner which was docked at Circular Quay.  February is the busiest month for liners, and there generally is at least one in the Harbour each day at this time.  This one is not even as large as some that have recently visited Sydney and are so large they can’t fit under the Harbour Bridge!  Anyway I thought it looked pretty impressive.

Looking very impressive with the Harbour Bridge in background.  Note small boat of cleaners at bow.
Looking very impressive with the Harbour Bridge in background. Note small boat of cleaners at bow.

liner1

liner2
Many of the people on the left foreshore had just disembarked with their suitcases.