tag:blogger.com,1999:blog-25062894988126934722024-02-07T21:44:13.396-08:00Sudden Urges, Succulent ResultsEver had a Sudden Urge to eat something Succulent, well the Results you find on this page will hopefully not dissapoint you! Specialising in eating out on a budget and delicious (most of the time) home cooked meals both vegetarian and omnivore, savoury and sweet their will surely be something here for even the fussiest of eaters!RowShan@SuddenUrgeshttp://www.blogger.com/profile/05618787001663835891noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-2506289498812693472.post-32043371722709582872011-09-07T03:09:00.000-07:002011-09-07T03:09:42.222-07:005 Minute Meals That Taste AWESOME & Cost Peanuts!!Even if you love to cook you can sometimes feel a little lazy!<br />
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Thats where our 5 Minute Meals come into play, you do not have to resort to 2 minute noodles or canned soup all though at times they can be a god send if you are just in that super lazy mode, but these few simple ideas are super quick, super easy, super tasty and best of all super cheap to make!!<br />
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The first one is a cheats Stir fry, all you need is:<br />
500g Bag of fresh stir fry vegies. (around $5 from the veg fridge at your local supermarket)<br />
200g Of Tofu (any sort will do but Shannon loves the SOYCO Chinese Honey Soy, around $4) Or any sort of meat for the meat heads will do try and keep the price under $5.<br />
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Then all you need to do is throw it in a wok or large pan if you do not have a wok fry it up for a few mins add your favourite stirfry sauce and wallah cheats stirfry and it only takes you 5 mins!!RowShan@SuddenUrgeshttp://www.blogger.com/profile/05618787001663835891noreply@blogger.com1tag:blogger.com,1999:blog-2506289498812693472.post-77147898322404930732011-09-07T02:56:00.000-07:002011-09-07T02:56:17.562-07:00Cumin Spiced Pumpkin Soup, With Crunchy Wholegrain Croutons!<div class="separator" style="clear: both; text-align: center;"><span style="font-size: x-large;"></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhONSUdrdIJ9QTfaeieACc0NT_PSCKIRe98rlTb6we203kzVP3iZJMsAaWfPIjew844CfHRM02FpzGe9aU0yklNu-OJifimXbhewNKSI83h4jnopMM-mkOItxDVaeM8UxWC4J8HWpom80E/s1600/Pumpkin+soup+uncooked.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhONSUdrdIJ9QTfaeieACc0NT_PSCKIRe98rlTb6we203kzVP3iZJMsAaWfPIjew844CfHRM02FpzGe9aU0yklNu-OJifimXbhewNKSI83h4jnopMM-mkOItxDVaeM8UxWC4J8HWpom80E/s320/Pumpkin+soup+uncooked.jpg" width="320" /></a> </div>This one here is a big favourite of ours, especially in winter as it is just a delicious and incredibly easy to make soup!<br />
You don't have to use the cumin if you want any herbs or spices of your choice will be just as good!<br />
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<div class="separator" style="clear: both; text-align: center;"></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglYz_CtEORq-lbn2uS1BDgS5KiP04Vog3Sb0aM3RnTdyEC7QXPC1eTIoEZ7-mwvsXdjN0j2P6cZN2TGPGXwB4zT6hyphenhyphennEt92WcSfuzsaAvoKAKu5A2CVJNcoSl1k4P9VM3yPX7m-eAFqik/s1600/Pumpkin+Soup+2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglYz_CtEORq-lbn2uS1BDgS5KiP04Vog3Sb0aM3RnTdyEC7QXPC1eTIoEZ7-mwvsXdjN0j2P6cZN2TGPGXwB4zT6hyphenhyphennEt92WcSfuzsaAvoKAKu5A2CVJNcoSl1k4P9VM3yPX7m-eAFqik/s320/Pumpkin+Soup+2.jpg" width="320" /></a>So all you are going to need is:<br />
1 Butternut Pumpkin<br />
2 Leeks<br />
3 Potatos<br />
1l of Vegetable Stock<br />
1Tblsp of Cumin seeds <br />
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Method:<br />
Roughly cut the pumpkin, potato and leek and place into a pot. Add the stock along with as much water is needed to fully cover the vegetables, add cumin seeds and a pinch of pepper and bring to the boil, turn stove down and let simmer for around an hour, check that vegies are cooked using a fork and if they are nice and soft blend soup untill thick and creamy and add salt and pepper to taste.<br />
Place soup in a bowl with a dollop of natural yoghurt, throw on a few croutons and a sprinkling of parsley and enjoy!<br />
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I made some croutons to go with it which were awesome, super tasty and crunchy and easy as to make as well, all you need is a nice wholegrain sourdough some olive oil and a few herbs to season, all you have to do is cube the bread into roughly 1cm cubes throw in bowl with whatever herbs you would like to season with, then pour olive oil about 50ml over the bread cubes add salt to taste, mix and then throw in the oven on high for around 20 to 30 minutes and you will have an amazingly tasty addition to any soup or salad!RowShan@SuddenUrgeshttp://www.blogger.com/profile/05618787001663835891noreply@blogger.com0tag:blogger.com,1999:blog-2506289498812693472.post-33181182512454472492011-08-01T03:20:00.000-07:002011-08-01T03:20:23.193-07:00Beetroot & Spiced Brussel Sprout, Warm Winter Salad!Well well well, winter is here and that means salads are out of season right?<br />
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WRONG!!! Salads are even better in winter time I think! As you can add a whole new dimension to the humble salad by adding all sorts of awesome hot and cold ingredients so instead of your plain old Garden Salad, you can have something like this!! <br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0t-El8aCp8Ojl4INgkWUv8DRI_SqpS5Oxpf5RS8j7WbABUkK4oQ_Pz6BBiRgf4JDj1pp3SrlMISvtNxLtmjN90VdAAbpha4fkx8635pxFfMbnsfhmjUIoiWjNhf8rjAqdqGISngd6OmE/s1600/Winter+Salad+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0t-El8aCp8Ojl4INgkWUv8DRI_SqpS5Oxpf5RS8j7WbABUkK4oQ_Pz6BBiRgf4JDj1pp3SrlMISvtNxLtmjN90VdAAbpha4fkx8635pxFfMbnsfhmjUIoiWjNhf8rjAqdqGISngd6OmE/s400/Winter+Salad+3.jpg" width="400" /></a></div><div style="text-align: left;">My Beetroot, Spiced Brussel Sprout and Roast Chickpeas Warm Winter Salad, Served on a bed of Baby Spinach Leaves and Balsamic Lentils! </div><div style="text-align: left;"><br />
This was a totally random throwing together of ingredients that turned into something AMAZING and MUST be shared with everyone! the flavours just went together perfectly with the contrast of hot and cold, sweet, salty, tangy and just a hint of spice!</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkOi0txo2ypCwYeGCyAV3YLskJpNV1F3J22k1-R4SAub1l_kSMyJpszRlmVie52A6M9e5Fs7m8HDl_ZbZqaFJap3eALOEwpfLQbgYSpctevJtw4fp-05YX_OOn6Wd9G25u7Z10i3P40oc/s1600/Winter+Salad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkOi0txo2ypCwYeGCyAV3YLskJpNV1F3J22k1-R4SAub1l_kSMyJpszRlmVie52A6M9e5Fs7m8HDl_ZbZqaFJap3eALOEwpfLQbgYSpctevJtw4fp-05YX_OOn6Wd9G25u7Z10i3P40oc/s320/Winter+Salad.jpg" width="320" /></a></div><div style="text-align: left;"> Texturally it was perfect, with the cooked vegies beautifully soft but still maintaining that slight crunch as you bit into them, contrasted by the soft melt in your mouth Balasmic Lentils and then the crunchy Roast Chickpeas sprinkled over the top, with Baby Spinach Leaves giving it that fresh crunch all salads must have! Topped off with a squeeze of fresh lemon and a sprinkling of feta and you are set for a flavour adventure you will never forget! </div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Ingredients: </div><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0p4iht2JzVCjCBhXq3-FnGq2OG37oD0gRz38wUfbw6ycfsb4X-E5mTfoXcs5v_KEETrRkKv4LXizJ295ILbI5g6cvNg-GloJa9Fb9Y8tddqINgddMBULKEF0R2o_96iZwbN-y_m4xUWg/s1600/Winter+Salad2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0p4iht2JzVCjCBhXq3-FnGq2OG37oD0gRz38wUfbw6ycfsb4X-E5mTfoXcs5v_KEETrRkKv4LXizJ295ILbI5g6cvNg-GloJa9Fb9Y8tddqINgddMBULKEF0R2o_96iZwbN-y_m4xUWg/s320/Winter+Salad2.jpg" width="320" /></a>2 medium sized Beetroots</div><div style="text-align: left;">8-10 Brussel Sprouts quartered</div><div style="text-align: left;">1 good handfull of Spinach</div><div style="text-align: left;">1 can Chickpeas</div><div style="text-align: left;">1 can of Lentils</div><div style="text-align: left;">Feta about 50g </div><div style="text-align: left;"> </div><div style="text-align: left;">1 heaped tsp Cumin</div><div style="text-align: left;">1 heaped tsp Tumeric</div><div style="text-align: left;">1 tblsp Smokey Paprika</div><div style="text-align: left;">1 Lemon</div><div style="text-align: left;">80ml Balsamic Vinegar</div><div style="text-align: left;">1 tblsp Sunflower oil </div><div style="text-align: left;">Olive oil spray</div><div style="text-align: left;"> </div><div style="text-align: left;">Salt & Pepper to taste!</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Method: First thing you need to do is cube the beetroot into about 2cm cubes and place in a baking tray. Sprinkle with salt, spray lightly with olive oil, and place in the oven on 180-200 for about 40-45 mins. </div><div style="text-align: left;">Strain the can of chickpeas and dry slightly with paper towel before placing on a baking tray. Spray with olive oil, sprinkle with salt and throw in the oven above the beetroot as this crisps them up better and prevents the beetroot burning as well.</div><div style="text-align: left;">Once they have both been in the oven for about 30 mins you want to get the brussel sprouts ready. Chop them into quarters and throw them in a frying pan with a tblsp of hot oil and the cumin, tumeric and salt to taste, fry until they have coloured up nicely - usually around 10 mins!</div><div style="text-align: left;">Remove chickpeas and beetroot from oven. Spray chickpeas with more olive oil and coat in the smokey paprika. Place back in the oven on high for 10 more mins. </div><div style="text-align: left;">While waiting for the chickpeas to crisp up strain and wash the lentils and place in a bowl with the Balsamic Vinegar and remove the chickpeas from the oven. </div><div style="text-align: left;">Finally place Spinach on a plate top with Lentils, Brussel sprouts and Beetroot sprinkle Chickpeas and Feta cheese over the top squirt with a drop of Lemon and enjoy! </div>RowShan@SuddenUrgeshttp://www.blogger.com/profile/05618787001663835891noreply@blogger.com0tag:blogger.com,1999:blog-2506289498812693472.post-55551520477400862982011-07-31T17:30:00.000-07:002011-07-31T17:30:59.676-07:00Cleo's Best Batard Ever!Well, I finally figured out how to transfer photos from the memory stick to computer! (turns out it's actually pretty easy!) and I can finally start sharing a few of my homemade recipes.<br />
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This is one I have been dying to share with you! It is a MASSIVE favourite of Shan and myself and it's surprisingly cheap for what it is (thanks to Cleo's Deli on Ormond Rd in Elwood) and tastes like heaven! I will call it the Cleo's Best Batard EVER!<br />
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<div class="" style="clear: both; text-align: left;">Ta Da! Here it is, The Cleo's Best Batard EVER!! Now before I tell you what's in it, let me just explain a little bit more about Cleo's Deli, because we just LOVE it! Cleo's is a deli on Ormond Rd in Elwood that has an amazing special offer of 4 items for $10 or 6 for $15 from the RED section of their fridge or shelves at the front door. The fridge is full of a selection of meats, cheeses, antipasto, dips, sauces, spreads, desserts and more. The front shelf is packed full of nuts, crackers, sweet biscuts, tuna and more. There is honestly nothing better than having an AWESOME deli down the road from home! </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiciMxsN54kiajh7wH2vyO2cZW52aL2A7bpG2DL_KkFIgZyMzTldoBw2A5Rkzo9rol5b-UmGcZ2hzTx9T7ihttl1zxrobztIV7tFGOlSSNtepNoQtJytmxPYgZJD88mUlzlsVks9yqDmo8/s1600/Batard.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiciMxsN54kiajh7wH2vyO2cZW52aL2A7bpG2DL_KkFIgZyMzTldoBw2A5Rkzo9rol5b-UmGcZ2hzTx9T7ihttl1zxrobztIV7tFGOlSSNtepNoQtJytmxPYgZJD88mUlzlsVks9yqDmo8/s400/Batard.jpg" width="300" /></a>Ok, back to the Batard now, the actual roll is a Red Onion and Parmesan Batard, it is incredible! So light on the inside with a nice crunchy crust! Then I fill it with basil pesto, red pesto, onion jam, semi sun-dried tomatos, mixed olives, feta cheese and marinated artichoke. All ingredients can be brought from Cleo's but some are not in stock constantly, if this is the case we can get whatever we need from the supermarket next door. The picture shown is a third of a batard, as they are about a foot long you can either cut them up to share as a snack, or just cut it in half and you have a delicious lunch! </div><div class="separator" style="clear: both; text-align: left;">If you don't have a deli near you a supermarket should stock all the ingredients needed to make something similar. Leave a comment if you have some more good ideas on what to put in my next one ;)</div><div class="separator" style="clear: both; text-align: left;"><br />
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</div>RowShan@SuddenUrgeshttp://www.blogger.com/profile/05618787001663835891noreply@blogger.com0tag:blogger.com,1999:blog-2506289498812693472.post-8427421183829529682011-07-28T03:37:00.000-07:002011-07-28T03:37:23.112-07:00Toast Checkers!This one here is a simple and extremely tasty breakfast treat that goes down really well with a coffee on a cold Melbourne Sunday!<br />
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It's my Toast Checkers and it is as easy to make as it is delicious to eat!<br />
All you need is:<br />
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Bread<br />
Mushrooms (10-15)<br />
Spinach (about 100g)<br />
2 Cloves of garlic<br />
1 Heaped Tblsp Sesame seeds <br />
200ml Milk<br />
1 Heaped tsp flour <br />
50g butter/nuttalex<br />
Salt & Pepper<br />
1Tblsp Sesame oil<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF2JgK5BkNXKW0g8FrVMVCz77c7jhzzr-lQOVmuPXApc4ub-OBsaUtp4QFtHPwKg9OMR9sz5i2Pm-V6V6L7nYmnAon45R3xHelA0UQG7tJ-1HAtQjMFJCASrpj-UZoHjz3MIMLlGUfXk8/s1600/Toast+checkers.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"> </a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF2JgK5BkNXKW0g8FrVMVCz77c7jhzzr-lQOVmuPXApc4ub-OBsaUtp4QFtHPwKg9OMR9sz5i2Pm-V6V6L7nYmnAon45R3xHelA0UQG7tJ-1HAtQjMFJCASrpj-UZoHjz3MIMLlGUfXk8/s1600/Toast+checkers.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF2JgK5BkNXKW0g8FrVMVCz77c7jhzzr-lQOVmuPXApc4ub-OBsaUtp4QFtHPwKg9OMR9sz5i2Pm-V6V6L7nYmnAon45R3xHelA0UQG7tJ-1HAtQjMFJCASrpj-UZoHjz3MIMLlGUfXk8/s320/Toast+checkers.jpg" width="320" /> </a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Method: </div><div class="separator" style="clear: both; text-align: left;">All you need to do is, slice the mushrooms thinly and throw them in a frying pan with the butter and a decent pinch of salt, let that fry for about a minute or two before adding the milk and a pinch of cracked pepper.</div><div class="separator" style="clear: both; text-align: left;"> Let that simmer away for around 5-10 minutes until the the milk has turned a dark creamy colour, then sprinkle in the flour to thicken the sauce (You may not need all the flour) add extra salt and pepper to taste!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">For the spinach, chop the 2 garlic cloves finely and throw in a frying pan with the sesame oil, add the sesame seeds and the spinach leaves, sprinkle with salt and cook for about 60 seconds and you're done!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAool3En0y0bK-ogINMWN8hq20wNMx65Yyt2EJrZ64-isSWouVCbav-fiNQiVQaqJSlPfzFYEavrVW7P0bi74DvmuBW5IsRNkmdq7p_KTYseSg8_69-CrYtJpPD4AdjVgrnKhF7PW095A/s1600/Toast+checkers+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAool3En0y0bK-ogINMWN8hq20wNMx65Yyt2EJrZ64-isSWouVCbav-fiNQiVQaqJSlPfzFYEavrVW7P0bi74DvmuBW5IsRNkmdq7p_KTYseSg8_69-CrYtJpPD4AdjVgrnKhF7PW095A/s320/Toast+checkers+2.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;">Butter the toast, add toppings in a checkers pattern, and enjoy!</div>RowShan@SuddenUrgeshttp://www.blogger.com/profile/05618787001663835891noreply@blogger.com0tag:blogger.com,1999:blog-2506289498812693472.post-50774590905446384492011-07-25T04:58:00.000-07:002011-07-25T05:00:19.437-07:00The Journey BeginsNow, it all started about a week ago when myself and my lovely girlfriend had a week off work and thought, what better way to spend our holiday than to go on a food bender through Melbourne! Unfortunately, we don't actually have any photos of all the delicious food we sampled over the last week as we had not yet planned to start a blog (hence the 'Sudden Urges' in the blog title), but don't worry, we will just have to go back to all the awesome places we visited again and take a few snap shots then! :)<br />
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But for now I'm sure I can at least tell you all about the yummy food that we have had, and as soon as I get my memory stick to work in this bloody computer (I'm a good cook but crap on computers) I will have a few lovely home cooked recipes to share with you as well. <br />
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Okay, where were we? That's right, I was about to tell you all about our awesome food adventure. It begins after watching Masterchef's New York special when we decided, we MUST have bagels! So off we set to Bagelicious on Glenhuntly Road in Elsternwick.<br />
<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBJ-kfRh0KsYxaveKZwVwmV1vEQshShDwWgXiCAzDpOJISf65DaQt8jvNLk52Ve8TFgad35QnZ6EtBeio-KAOlBpzW14ULLyHpWQd-Fxo7LGySZhmdeKSXTdOW_JKU4qBPDXkW4e6CoYY/s1600/Bagel.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="208" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBJ-kfRh0KsYxaveKZwVwmV1vEQshShDwWgXiCAzDpOJISf65DaQt8jvNLk52Ve8TFgad35QnZ6EtBeio-KAOlBpzW14ULLyHpWQd-Fxo7LGySZhmdeKSXTdOW_JKU4qBPDXkW4e6CoYY/s320/Bagel.jpg" width="320" /></a></div><br />
Admittedly the service was a little poor - even slightly patronising - but the bagels were delicious and the coffee was pretty good too. I had the roast beef with swiss cheese on a parmesan and spinach bagel, while my girlfriend Shannon went for the classic smoked salmon and cream cheese on a rye bagel. Both bagels came with a small container of pickles which went perfectly with both of our bagels, Shannon said that the smoked salmon worked perfectly on the rye and my bagel was undoubtedly the best roast beef "sandwich" I have had in a long time if not ever. I had originally wanted the pastrami, but as we got there about 3pm a lot of the fillings were already gone, so if you would like to check it out yourself make sure you get in early!RowShan@SuddenUrgeshttp://www.blogger.com/profile/05618787001663835891noreply@blogger.com0Glen Huntly Rd, Elsternwick VIC 3185, Australia-37.8846315 145.003472-37.8898395 144.991425 -37.879423499999994 145.01551899999998