Thursday, February 5, 2009


Welcome to Day 2! My morning started off with a cheese omelette.


This is my favorite omelette. It's simple and quick to make.

2 eggs, room temperature
Handful of shredded cheese

1. Olive oil or butter in hot pan
2. Wisk eggs together. Do not add milk or water as 2 eggs make for a large omelette
3. Drop eggs into pan, immediately shake to spread it around.
4. Add cheese, covering entire omelette.
5. Fold one third over, then the other third.
6. Plate onto dish. The entire cooking time should take no longer than 1 minute as the eggs will continue to cook on the dish and melt the cheese. For runnier eggs, cook for only 15-30 seconds.


Fat trimmings from beef

It's ok if there are small pieces of beef attached as long as they are smaller than the fat. For the pieces of beef that have very little fat on them, save them for beef macaroni and cheese.

1. Simply put the fat trimmings into a powerful food processor and pulse till whipped looking.

Nearly impossible to find in north american butchers, the great thing about suet is that it has a higher boiling point than butter and is neutral tasting. Suet can be used in meat pies, especially shepherds pie or minced meat pie. When used to make pastry crusts, it helps the pastry hold together better, especially in puff pastries. Use it for making the pastries of beef wellington, chicken pot pie (& the filling itself), fruit pies, and pizza dough. Once made the suet will last for 1 week in the fridge.


My dad used to make me Kraft's boxed mac and cheese when I was a kid. He'd add tuna and a TON of pepper which made it soooo delicious. I've since grown up though and like my mac and cheese a little more sophisticated and challenging to make.

2 cups dried macaroni
1 tbsp olive oil
2 cups freshly ground sirloin
1 sprig of thyme, leaves removed
75ml white wine
2 cups milk
2 cups cheddar cheese
Handful chives, finely chopped
3 tbsp butter
3 tbsp flour
Sea salt and freshly ground black pepper
Olive oil

1. Add the macaroni to a large pan of boiling salted water with the olive oil and cook for 7-10 minutes until just tender. Drain and rinse under cold water to remove excess starch. Return to the pan and set aside.

2. Melt the oil in a small frying pan. Add the sirloin and fry until golden brown, add the thyme, cook for another minute then season with salt and pepper. Drain the excess oil from the pan and then add the chives and cook for a further 2 minutes or until softened, Deglaze with the wine, reduce by half and set aside

3. Melt the butter, add flour to create a roux. Once thickened, add the milk to create bechemel and bring to a gentle boil. Take off heat, add the cheese, stir until everything is fully incorporated. Season with salt and pepper. Combine with sirloin and macaroni.

4. Butter the ovenproof dish, and pour in the mixture. Transfer to a 350 degree oven for 15 minutes or until the top is golden brown, remove and leave to stand for 5 minutes or so, then serve.

Nutritional Information:
Calories 2036
Calories per serving 290
Total Servings 7
Fat 14 grams
Carbs 22 grams
Protein 17 grams

Gordon's mac & cheese uses different cheeses, onions, and other ingredients.


This is a traditional egg custard that goes into chinese egg custard pastry. I don't usually like the pastries as much so I like to make a big pan of egg custard itself. You can also use the mixture for the small pastries though.

1 cup sugar
6 egg yolks
3 egg whites
2 cups milk
1/4 tsp salt

1. Wisk eggs and sugar in a bowl
2. Add milk & salt, stir till well mixed
3. Set oven for 350 degrees, place a tray in oven and fill halfway with water
4. Pour custard mixture into oven proof dish and place in oven for 30 minutes or until top is brown.


The first time I ever had a grilled cheese sandwich was in elementary school for lunch. Back then I didn't really know that there was cheese inside. I mean it tasted slightly cheesy, but I couldn't see the cheese in between the slices of toast. I just knew that I liked it.

2 slices white or wheat bread
2 slices cheese (I used american)
1 slice tomato

1. Roast tomato in hot pan until brown
2. Melt butter in a pan
3. Place slices of cheese and roasted tomato in between slices of bread, then carefully set in pan. Flip when bottom is brown and cook until other side is brown.

You can season the tomato, but I prefer the fresh taste of them.

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