Home Made Kimchi: Jin’s Family Recipes


Post by Portia


Hey there crew,

As you know Jin is South Korean. One of the most important dishes in the South Korean cuisine is Kimchi. Since he moved to Australia he has been buying his Kimchi pre made in bulk. Recently though he decided he was homesick for his families recipe. So he rang his Mum & Dad and got the details and then our house smelled like a South Korean outdoor food market for an afternoon.


So this photo happened on my FaceBook. A couple of my mates asked for the recipe. OK, but every family in South Korean family has their own recipes, often handed down over centuries. Sometimes melding different families recipes through marriage. So today Jin is going to give you two of his families recipes. They are really simple to make and not very expensive either.

Jin finished Kimchi 2016 #1

Here Jin has added both of today’s Home Made Kimch Recipes with roast pork and sliced garlic cloves, wrapped in a lettuce leaf and eaten in one mouthful.

Chinese Cabbage Kimchi

This is what most people think of when they think Kimchi, it’s the most readily available in the store pre-made.

1 Chinese cabbage
1 cup of Sea Salt
About 10 cups of Water
1 Onion (+/- up to you)
2 or 3 Shallot/Scallions (+/- up to you)

  1. Cut Chinese cabbage into quarters, remove core and then cut about 5cm strips
  2. Submerge in sea salt and cold water
  3. Leave it for 2-3 hours until it gets soggy
  4. Mix all the ingredients for the sauce (it needs time for chili power to get wet and swell)
  5. Cut onion in 1cm strips and shallots 2-3cm
  6. Wash Chinese Cabbage with fresh water 3 or 4 times until all the salt is washed off
  7. Drain the water
  8. Mix the sauce, cabbage and onion together
  9. Add shallot and mix
  10. Leave for a minimum of 1 hour before eating but overnight in the fridge is better (gets more sour the longer it’s left)
  11. Done

Jin Cabbage Kimchi 2016 #1

Jin Cabbage Kimchi 2016 #2

Jin Cabbage Kimchi 2016 #4

Jin Cabbage Kimchi 2016 #5

Jin Cabbage Kimchi 2016 #6

Jin Cabbage Kimchi 2016 #7

Jin Cabbage Kimchi 2016 #8

Jin Cabbage Kimchi 2016 #9

Jin Cabbage Kimchi 2016 #10

Radish Kimchi

Now, this Kimchi is traditionally made to go ONLY with boiled pork on celebration days but Jin loves it so much he’s eating it with everything.

1 Large Daikon Radish
3 tbsp of Sea Salt
1/4 cup Sesame Seeds (+/- up to you)
1/4 cup Sesame Oil

  1. Peel large Radish, cut into 1cm discs, then cut discs into 1cm straws (like McDonalds French Fries)
  2. Apply sea salt and mix together
  3. Leave it for 30min-1 hour until it gets soggy, you must be able to bend the Radish straw without it snapping.
  4. Mix all the ingredients for the sauce (it needs time for chili power to get wet and swell)
  5. Wash Radish with fresh water 3 or 4 times until all the salt is washed off
  6. Drain the water
  7. Mix the sauce with Radish (by hand is easier)
  8. Add Sesame Seeds & Sesame Oil
  9. Leave for a minimum of 1 hour before eating but overnight in the fridge is better (gets more sour the longer it’s left)
  10. Done

Jin Radish Kimchi 2016 #1

Jin Radish Kimchi 2016 #2

Jin Radish Kimchi 2016 #3

Jin Radish Kimchi 2016 #4

Jin Radish Kimchi 2016 #5

Jin Radish Kimchi 2016 #6

Kimchi Sauce

This sauce combines with the vegetables and starts a fermentation process. After a few days sitting in your fridge it make lots of lactobacillus with a sour taste. Very good for your digestive system health, much like yoghurt. It should last up to a year in the fridge, getting more sour as it ages. Originally Korean farmers would do this at harvest time so they could have vegetables through the winter, like Westerners pickle.

1 cup of chili powder
1/2 cup of fish sauce
2/3 cup of crushed garlic
3 tbs of sugar

  1. Put all ingredients together in a bowl
  2. Mix all the ingredients quickly
  3. When fully combined it will look like a thick paste
  4.  Set aside till needed
  5. It takes an hour or so for chili power get properly wet and swell
  6. Mix into ready vegetables
  7. Done

Jin Kimchi Sauce 2016 #1

Jin Kimchi Sauce 2016 #2

Jin Kimchi Sauce 2016 #3

Jin finished Kimchi 2016 #2

With love from our family to yours,
Jin & Portia xxx


Dilettante by Hiram Green 2016 + EASY Orange Cake Recipe


Post by Val the Cookie Queen


Sunny Salutations APJ

It is the sun shining on the rain and the rain falling on the sunshine.” Francis Hodgson Burnett.

Dilettante by Hiram Green 2016

Dilettante Hiram Green FragranticaFragrantica

Fragrantica gives these featured accords:
French orange flower, petitgrain, orange

I prefer not to write about a fragrance that I do not have at least 10mls of and in most cases a full bottle. I make an exception in the case of Hiram´s Dilettante as it is just so gorgeous. And I used up two whole samples, four full wearings and would like more. Hiram Green informs us “Dilettante is an enchanted and light-hearted celebration of summer” but it would have healing power in the dark and cold long days winter.

“Based on a triptych of orange flower, petitgrain and essential oil of orange” Dilettante springs into life sharp, sweet and bitter. Succulent and mouthwatering, exuberant and effervescent. Unhurriedly it winds its way into a floral waxy orange blossom, sweet and delicious to the senses. The muskiness in the base combined with the bitterness of the petitgrain is sultry on the skin. A very beautiful perfume.


LuckyScent has $165/50ml

It is interesting to note that orange oils, and especially petitgrain are known to promote clarity of mind and to aid concentration. They balance the emotions, clearing off mental depression.

I’m happy, I’m feeling glad, I got sunshine, in a bag ……….” Gorillaz

Super Citrus Bussis

Mouth watering from all this talk of orange, why not make a cake?

Orange Juice Loaf Cake + Fresh Orange Juice Syrup

(Works well with lemons too)

Val Orange Cake #1


168 grammes of butter (3/4 cup)
3/4 cup of sugar
3 large eggs
1/4 cup sour cream/yoghourt/buttermilk
1 generous teaspoon of vanilla
1 tbsp orange zest
2 tbsp fresh orange juice
1 1/2 cups of flour
1 tsp baking powder
Pinch of salt

4 tbsp fresh orange juice
1/2 cup of sugar

1. Line the bottom of the 9 x 4 inch loaf pan with baking paper and lightly grease the sides of the pan.
Preheat the oven to 350°F or 180°C

Val Orange Cake #7

Val Orange Cake #2


2. Cream the butter and the sugar well with an electric mixer. Add the eggs one at a time, beating after each one.
Chuck in the sour cream (or whatever you use), the vanilla, zest and orange juice. Mix well.

3. Add the flour, baking powder, and salt mixture. Gently mix it in.

Val Orange Cake #3

4. Spread the batter into the pan. Bake about 40 minutes. Grab a bike spoke if you have one handy, otherwise a toothpick will do.
Insert it into the middle of the cake. If it comes out clean it´s done. Otherwise give it a couple of more minutes.

Val Orange Cake #5

Val Orange Cake #6


5. While it is baking, put the 1/2 cup of sugar and 4 tbsp of orange juice into a small pan. Cook it until the sugar has dissolved and then for another minutes or so. Take it off the heat and stand on the side.

Val Orange Cake #4

6. When the cake is out of the oven let it cool for a few minutes. Remove from pan and set it on a rack.
Then prick it all over with the spoke or toothpick, I pay particular attention to where the cake is cracked
along the top. Brush or spoon the glaze over the warm cake. Leave to cool, or not!

Val Orange Cake #1

(Ed: All Photos Donated by Val the Cookie Queen unless otherwise stated. Thanks Val, gorgeous!)

Val CQ’s Easy Banana Bread Recipe (No Nut) 1985


Post by Val the Cookie Queen


After posting a picture of my banana bread on FB and being swamped with requests (three) to share the recipe I thought I would. This is the recipe I use when customers order banana bread, so why not? I live in a country where banana bread is not part of their baked goods culture, so I do not have a lot of competition. Nevertheless this is a great recipe. I have tweaked it over the years and cannot remember where I got the original recipe.

Easy Banana Bread Recipe (No Nut) 1985

Val CQ's Banana Bread 1985

It is moist and fragrant and delicious on its own. It toasts up a treat and is great with butter and lime marmalade. My therapist and partner-in-crime likes it with orange cream-cheese frosting. If you can get hold it guava jelly that would work too.

No great secrets, it is easy to make. Use the best ingredients you can. Baking does not magically turn crap into gourmet. Unless you are Rumpelstiltskin.

1 cup of unsalted and softened butter (225g)
1 cup of light brown sugar (180g)
6 large eggs (Yep – 6, that is not a mistake and best a room temperature)
2 cups of plain flour ( about 340g) (US call it all purpose flour)
2 tsps of baking powder (leveled off of course)
Good pinch of freshly grated nutmeg (about 1/4 tsp, you can use powdered nutmeg but I wouldn’t!)
Pinch of salt
3 ripe bananas. Lightly mashed. ( I have used all sizes to be honest, but tend towards larger ones. The recipe is quite forgiving though.)
2 tsps of vanilla extract (real please)

Please note, unlike many banana breads, there is no cinnamon or nuts. You can chuck in half a tsp of cinnamon if you want, but cinnamon in baked goods makes them all taste so similar. The minute amount of nutmeg gives it just a lift, and compliments the bananas beautifully. I do love nuts, but not in this. Only as decoration.

Before starting always prepare the pan. A 9 x 5 inch loaf pan. Butter and flour it. If the pan is rusted and a hundred years old because you never use it, then lightly butter the pan and line it with baking paper first. Mash the bananas and have them ready, I add the vanilla to the mashed bananas. Mix the flour, salt, baking powder, and nutmeg in a bowl.

Preheat the oven to 180°c or 350°f. If you use a fan oven then drop it a few degrees, but you will know that yourselves.

1. Cream the butter and the sugar in a large bowl with an electric mixer.

2. Add the eggs one at a time, beating really well after each addition. (They may look like they curdle a little as you get towards the fourth or fifth egg, but it does not matter. Keep beating!)

3. Add your dry ingredients a little at a time, and beat well after each addition. (I do it in 4 goes)

4. Add the bananas and vanilla and then just mix to combine. Don´t beat the living daylights out of it, a few lumps of banana is good.

5. Pour your prepared batter into the pan. You can decorate it with nuts if you wish to.

6. Bung it in the preheated oven.

7. Bake it until a skewer inserted into the middle of the loaf comes out clean. (This is not brownies, we do not want batter dripping off of or clinging onto the skewer, toothpick or whatever.) Baking time seems to differ, anything from 60 to 80 minutes. You will have to see yourself.

8. Cool the loaf for about 15 minutes in the pan then turn it out onto a rack an let it cool.

If you get a perfect banana bread, message me. I need an assistant.

Val CQ's Banana Bread 1985

Sorry that there is only picture of the finished banana bread, I didn’t know I was gonna post this!!

Banana Bussis


Eau de Gingembre Salade Dressing by Annice Gourmand


Post by Val the Cookie Queen


Seasons Greetings APJs and friends!

I do like to cook and contrary to popular belief can do more than make cookies. We have access to so many ready made things,
that it is surprising that anyone cooks from scratch at all, certainly in our overfed western world. One thing that I never buy
is ready made salad dressing. Most of the time I chuck on oil, vinegar and a drizzle of pumpkin seed oil. High days and holidays
I take an extra five minutes and mix up something little tastier.

Eau de Gingembre Salade Dressing by Annice Gourmand

Presented by Cookie Queen for APJ Christmas 2014

ginger PDPics PixabayPhoto Stolen Pixabay

Notes listed in one line: ginger, garlic, onion, carrot, sesame

The following is a rough guide. Make it like this, and then you can change it to suit yourself. If you randomly throw in 3 carrots, and
only a little oil you will get a pudding you know? Always get to know a recipe first, then tweak it!!


1 clove of garlic, chopped ( no need to use 10)
1/4 of an average sized onion, chopped
1 grated carrot, average size – don´t ask me to define average, just not a radio-active 1 kilo carrot
1 heaped tablespoon of grated FRESH ginger, a little more if you love ginger

Whisk the above ingredients in a food processor. I use the stainless steel blades in my small processor. You could use a hand held blender of course.

Food_Processor WikiCommonsPhoto Stolen WikiCommons


1/2 teaspoon of mustard
teaspoon or two of tamari/soya sauce
teaspoon or two of apple juice
a few drops of roasted sesame oil – go easy on it otherwise it is too strong OR a tablespoon of white tahini –
1/2 cup of oil – I use peanut oil because it is flavorless
1/2 cup rice vinegar


Taste it and add salt to taste. I am a salt junkie so I don´t want to say how much to put in! If it is too thick add little water, or apple juice, squeeze of lime juice 🙂
You can keep it in the fridge in jar with a lid for, hmmm, dunno, a couple of days? Never had it around long enough to find out.

Salad_Mediterranean WikipediaPhoto Stolen Wikipedia

Best on a crunchy mixed salad of rucola, green leaves, radicchio, chicory, fennel, alfalfa sprouts ……..

“Maybe Christmas,” he thought,
“doesn’t come from a store.
Maybe Christmas … perhaps …
means a little bit more!”
And what happened then …?
Well … in Who-ville they say
That the Grinch’s small heart
Grew three sizes that day! (How the Grinch Stole Christmas by Dr. Seuss)

I wish you all “Ein Guten Rutsch ins Neue Jahr!”
(A good slide into the new year)


CQ`S Cooking Tips #3: Hommus + Pesto


Post by Val the Cookie Queen


Cookie Queen’s Infrequent Cooking Tips No 3

Hommus + Pesto

Hungry APJs? I greet you.

I am expecting five visitors from England and have been running round like a chipmunk on speed.

Chipmunk Running SeagullStevePhoto Stolen SeagullSteve

Turning my 20 year old bodybuilding, XBox playing son`s bedroom into a room for an 8 year old girl to have for a week. No mean feat I can tell you. Changing my teenage girl´s room into a small haven for the mum and dad I was stunned to find that there was actually a carpet on her floor. I had forgotten she had one. Two young lads coming along too, but I have bunged them in the attic. Washing, cleaning and of course cooking!!
Yay!! I can do that. Fast. Simple and bloody good. If I do say so myself.
It goes without saying that I baked a few cookies in the morning, and no, I will never share the recipes for them.

Since it is still warm here, and our southern hemisphere friends are getting ready for summer, I have made hummus and a batch of pesto, perfect summer food.

HUMMUS (Hommus for Aussies)

Hommus ExclusivelyFoodPhoto Stolen ExclusivelyFood

Soak about half a kilo of chickpeas for a few hours or overnight.
Cook them for about 50 minutes in the pressure cooker. Turn off and leave to cool down.
I then swirl them around in the water, lightly running them through my fingers, to remove the skins.
Pour the skins and water away. Keep doing it until most or all of the skin is gone. It really does make a difference to
the end result.

So now ……..
About 4 cups of cooked chickpeas
1 cup of tahini (sesame paste)
Juice of 2 or 3 lemons
A hefty amount of finely chopped garlic
A decent amount of salt
7 tablespoons of iced water

Put the chickpeas into a food processor. Process until mashed up.
Add the tahini, lemon juice, garlic and salt. Process some more.
Drizzle in the iced water, and then process/puree for 3 or 4 minutes.

Job done. (You can do the whole lot with a fork if you don´t have a mixer. It will just be coarser.)

Put into a nice serving bowl, drizzle with olive oil and decorate with whatever – chilies, parsley, cracked black pepper.

DO NOT ADD OIL WHEN MAKING THE HUMMUS ………. that is a western practice.

Serve with nice bread, raw vegetables, whatever. This is so good you will never buy it again. You can use canned chickpeas of course,
but cooking your own has the edge.

So that´s supper out the way.


Pesto Ingredients ThePleasuresOfThePalatePhoto Stolen ThePleasuresOfThePalate

Rinse out your food processor and make the pesto now. Please don´t buy pesto from the store. Ugh.

Around 2 cups of chopped basil
Maybe about half a cup of pine nuts
Half a cup of grated fresh Parmesan cheese
Crushed garlic to taste (anything fro 1 – 6 cloves!!)
Olive oil
Fresh squeezed half a lemon, maybe a little zest if you fancy


Put everything into the processor except the oil and lemon juice.
Process away, scraping down the sides.
Then drizzle the olive oil in until you have whatever consistency you like – hard to say how much, half a cup, more??
Add the lemon juice right at the end. It literally brightens it, and freshens it up. Beautifully. And fragrantly.

Put it into a jar, sealing it with a layer of olive oil.

Cook up a pot of linguine or spaghetti. Drain. Put a huge dollop of pesto into the bottom of a nice
serving bowl and put the noodles on top. Mix in well. Maybe grate some extra Parmesan on top.
Done. Serve with a large plate of sliced tomatoes and some goat´s cheese. Lunch is served.
There will be pesto leftover. Put it into a jar, and seal it with a layer of olive oil to keep it fresh.
Keeps for a while.

I suggest that when working with this much garlic, that you don´t apply any perfume until you have
finished and showered!! You all know what I think of perfume and garlic.

Let me know how you like it.