We had some left over canned beetroot in the fridge so I decided to try curing some salmon with it. I diced the beetroot and mixed it with sugar and salt, pressed it all over the salmon and wrapped it in a few sheets of Glad Wrap. I was being lazy and couldn't be bothered calculating the proper proportions of sugar and salt to weight of fish, so I fudged the quantities. After leaving it in the fridge for 2 days I thought I'd cook it two ways,...

This was my second day of attempting this dish. Yesterday I fried the fish and the mushrooms separately, but unfortunately my barramundi was undercooked so I had to put it back on the heat. For the mushrooms I used red miso paste, mirin, a dash of soy and chicken stock powder. I tried to get a crispy skin on the barramundi but I took it off the skin side too early (hence it being undercooked).This time, before patting the skin dry with paper towel I used a butter...

Behold their ugliness! The last time I baked was the last time I baked this shortbread, and the last time I made this shortbread was nearly two years ago. Therein lies the evidence of my enthusiasm for baking. Some of the biscuits look more like overcooked pikelets due to my household's lack of circular cookie cutters. I suppose they'd taste the same no matter what shape they were, but perhaps it may be worth investing in some cutters for the sake of presentation. [gallery columns="2" type="rectangular" ids="1046,1045,1044"] Note: The last...