On Writing, Tech, and Other Loquacities

The collected works of Lana Brindley: writer, speaker, blogger


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Chicken Parmigiana

And now, the moment you’ve all been waiting for … another picture recipe! I had so much fun doing the last one, and had such a great response to it, that I’ve been trying to think up another recipe to try another one. And here it is: Chicken Parmigiana.

This is my own recipe, that I’ve developed over quite a few years now. It goes from scratch, so it’s a bit time consuming, but it really is very easy. Don’t get scared off by the crumbing and everything, it’s actually a lot of fun. Of course, this recipe does lend itself to cheating shortcuts quite easily. You could buy pre-crumbed chicken schnitzels from your butcher, or forget the crumbs and use grilled chicken breasts. I’ve also been known to do a quick and dirty oven-baked version (throw plain chicken breasts in a casserole dish, stick some cheese on top, and then drizzle a tin of tomatoes around the edges. Lid on and bake for 45 minutes at 180 degrees and it’s done). Whatever shortcuts work for you, I beg you to just try the long version once. You won’t regret it.

And so, on to the recipe …

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Lamb Rendang

I’ve been reading the The Pioneer Woman Cooks for a little while now, and I am terrifically inspired by her photographic journeys through her recipes. So, today, when someone asked me for my Lamb Rendang recipe, I decided to try a Pioneer Woman-style rendition. My photography isn’t a patch on hers, but I’m hoping you’ll recognise this for what it is – a poor imitation. Anyway, here it is, please enjoy, and let me know what you think!

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Lasagne

Creating the meat component of a lasagne is similar, but not quite the same, as creating a bolognese sauce. You could probably quite happily use it on top of pasta and nobody would be any the wiser, but – when I cook it at least – it has slightly different components, and different final consistency. Here’s my method:

Here’s the cast of characters: basil, marjoram and oregano (dried is fine), chilli powder, minced garlic (as always, use two cloves of minced fresh garlic if you want), a small jar of tomato paste, a jar of diced tomatoes, a jar of passata sauce (we’ll only use about half), a brown onion, and hiding in the back there about a kilogram of mince.

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