Wednesday, January 28, 2009


Moscow Mule, Zombie and bloody Mary

Moscow mule

2-3 ice cubes
juice of 1/2 lime
twist of lime rind
1 1/2 measures of vodka
ginger beer
Put the ice cubes into a tall glass, add the lime juice and rind and stir in the vodka.Top up with ginger beer and decorate with lime rind and a slice of lime.


3 ice cubes, cracked
1 measure dark rum
1 measure white rum
1/2 measure apricot brandy
2 measures unsweetened pineapple juice
juice 1/2 lime
2 teaspoons powdered sugar

place a tall glass in the freezer so the outside becomes frosted. Put the ice into a cocktail shaker.Add the rums,apricot brandy, fruit juices and sugar. Shake to mix. Pour into the glass without straining it.To decorate spear a piece of pineapple a cocktail cherry and a piece of kiwi fruit and balance across glass, and drink if liked, with a straw.

Bloody Mary

60ml Vodka
a few dashes of worcestershire sauce
a few dashes of tabasco (to taste)
tomato juice
Method: Stir or shake the vodka with the sauces and the spices. Fill up with tomato juice in a highball glass with ice. Garnish with a celery stick, if you like it and want to add some vitamins. If you don't have any fresh celery at home add celery salt.

Tuesday, January 27, 2009

and drink?

I thought I had better check in before I paint this, and ask if drink can be included in our 'food' moly? any one mind? I fancied doing some cocktail recipes.....

Sunday, January 25, 2009

who has put their molys in the post?

I have posted mine off....anyone else popped theirs in the post? It will be interesting to see how long books take to reach people..........

Thursday, January 22, 2009

cover, sign-in page and recipe ~

My moly cover by silver marker.

The concept of my sign-in page is to collect all our people
inside the fish and keep it swimming around the world and
seeking for its yummy food.

Finally is the recipe:

Lobster - 1 whole, washed and cut
Fresh Linguine - 1/2 bag
Garlic - 4 cloves, finely diced
Red onion - 1/2 piece, finely diced
Single cream - 2-4 tablespoon
Fresh squid ink - 1/2 tablespoon
Salt and pepper - to taste
Olive oil - suitable amount
Italian parsley 5-8g
Chicken stock 1/2 cup
Butter - suitable amount

1. Boil linguine wit salt and oil in hot hater for 2 minutes.
2. In a large pan (make sure it fits the lobster and pasta), under medium high heat, saute garlic and onion with butter and oil, add lobster, saute till they turn bright orange. Season with salt and pepper. Remove and set aside.
3. In the same pan, add oil and saute garlic and onion with salt and pepper. Add the linguine and fry for a minute and then add in the chicken stock and Italian parsley and cook for an additional 1.5 minutes or until the linguine absorbs the stock completely.
4. Stir in the squid ink and add in crea. Mix well. Top with lobster and serve.


This moly is ready to travel....

Bye moly, enjoy your trip, and fill your pages with nice food drawings from all the gifted artist you will meet.
Travel safe and come back home soon. :-) 

Wednesday, January 21, 2009

Jens recipe

I made Jens cake this afternoon, the kitchen smells great, the cake tastes moist and wonderful, and I got to use the remainder of the guinness ( after sipping a small glass full ) in another batch of my welsh rabbit.....oh boy :-)

Tuesday, January 20, 2009

mail order map

Here is a map of everyones locations (more or less) I tried to get as close as possible.
Lynne, Calvin (in Hong Kong) is already mailing out to me so that may make sense for him to do it in this group as well it may save him some postage to mail more than one to me at a time. Just a thought. I dont have any preference for the mail order I will mail out to who ever.

View Larger Map

Monday, January 19, 2009


finally finished my entry

vegan mac n cheese, an old favorite with a twist!

yes, im vegan, and i understand i am in a food moly exchange, but i love trying new things, and its always a fun challenge to make a recipe vegan. i also have a meat eating family, so finding a use for a non vegan recipe wont be too hard.

RECIPE: beware, its long!

Vegan Macaroni and “Cheese”
3 cups macaroni
1/4 cup butter substitute (earth balance margarine, ect.)
1/4 cup flour
1/2 teaspoon salt
2 cups soymilk
1/4 cup nutritional
1/4 cup cornstarch
1 tablespoon flour
1/2 teaspoon salt
1 cup water
2 tablespoons oil
1/2 teaspoon Dijon mustard
1/2 cup breadcrumbs

You are going to need 3 pots for this recipe!
Pot One: Pasta.
Make pasta. Drain.
Pot Two: Rue.
Combine butter sub, flour, and salt over low heat. RUE!
When bubbling, gradually add the soy milk
Cook and stir until it is thick and begins to bubble.
Remove from heat and add the "cheese" from the third pot.
Pot Three: Cheese
Mix nutritional yeast, cornstarch, flour, and salt in a small saucepan.
Add water, oil, and mustard.
Cook until it thickens and bubbles.
Add it to the white sauce form the second pot.
Preheat oven to 375°F.
Mix cooked pasta with cheese sauce.
Pour into a greased casserole dish.
Top with bread crumbs, and any other spices you wish, paprika is a great option!

Bake for 30 minutes.

*a couple of things to note: although this is called mac n’ cheese, it doesn’t taste exactly like it, it has a different flavor, I personally like it better. This is a great dish to make if you are entertaining vegan friends or family, or just to try something new out! If you don’t know what Nutritional Yeast is, you can find it at any health food store, often in the bulk section. It looks like small yellow flakes. The “cheese” sauce is also great on top of steamed vegetables, or as a nacho cheese sauce. Use it any way you like! And one last thing, don’t be afraid to mix it up a little, as seen on the illustration, it tastes great with anything added, especially green things! Broccoli, green beans, peas, chilies (my personal favorite), spinach, bell peppers, cilantro, or parsley. Add whatever you like to really personalize the dish.

Question: are we printing many copies out and including then in the pocket, or are we just doing one copy, or writing them on the back....? whats the deal with that?

ready to send mine off! so excited

Sunday, January 18, 2009

Lobster Linguine drawing is done!

Finally my moly is done and the dish is called "Lobster
Linguine with Fresh Squid Ink Sauce". This time I get the
point how to make more color contrast in moleskine
(compare to my last drawing in Moly_x_41 :p).

I will try to complete the cover page and send out this
weekend. Can anyone tell me what is the rotation cycle
or who will be the one going to receive my book?

Guinness Gingerbread

My entry for the Food Moly, Guinness Gingerbread. I know it sounds weird, but it's really moist and yummy. I just have to add my sign-in page and then I'm all set to mail it off to whomever wants it next.


1 Cup Guinness Stout
1 Cup molasses
1/2 Tbl. baking soda
3 large eggs
1/2 Cup white sugar
1/2 Cup brown sugar
3/4 Cup vegetable oil
2 Cups all purpose flour
2 Tbl. ground ginger
1 1/2 tsp. baking powder
1 tsp. cinnamon
1/4 tsp. cloves
1/4 tsp. nutmeg
1/8 tsp. cardamom
1 Tbl. peeled, grated fresh ginger


- Preheat oven to 350°F.

- In a large saucepan, over high heat, bring the stout and molasses to a boil. Turn off the heat and add baking soda. It will foam a lot. Allow to sit until the foam dissipates.

- Whisk eggs and both sugars together, add oil and whisk to blend.

- In a separate bowl, whisk together the dry ingredients - flour, ground ginger, cinnamon, baking powder, cloves, nutmeg, cardamom.

- Combine the stout mixture with the egg mixture until blended. Whisk the wet ingredients into the dry, a half at a time. Add the fresh ginger.

- Pour into a 9" x 5" loaf pan or a 6 cup bundt pan (nonstick or buttered and floured). Bake for 1 hour or until the top springs back when gently pressed. Don't open the oven while baking or the center may fall. Cool on a wire rack. Turn out onto a plate and dust with powdered sugar or serve with whipped cream.

Saturday, January 17, 2009

My Recipe:

Since I have so many cake pictures in my moly I thought it would be good to add some sort of cake recipe. So here it is.

  • 8 ounces semisweet chocolate chips
  • 1 stick butter
  • 1/2 teaspoon vanilla extract
  • 1/2 cup sugar
  • 3 tablespoons flour
  • 1/4 teaspoon salt
  • 4 eggs
  • Butter, to coat muffin tin
  • 1 tablespoon cocoa powder
  • 1 cup vanilla ice cream
  • 1 teaspoon espresso powder


Preheat the oven to 375 degrees F.

Place a small metal bowl over a saucepan with simmering water. Melt the chocolate and butter in the bowl. Stir in vanilla.

In a large mixing bowl, combine sugar, flour and salt. Sift these into the chocolate and mix well with electric hand mixer. Add eggs one at time, fully incorporating each egg before adding the next. Beat at high until batter is creamy and lightens in color, approximately 4 minutes. Chill mixture.

Coat the top and each cup of the muffin tin with butter. Dust with the cocoa powder and shake out excess. Spoon mixture into pan using a 4-ounce scoop or ladle. Bake for 10 to 11 minutes. Outsides should be cake-like and centers should be gooey.

While muffins are in oven, melt the ice cream in a small saucepan. Stir in the espresso powder. Serve over warm muffins.

Thursday, January 15, 2009

cook books

In my search for recipes and inspiration I have been looking through some old cook books, these pics come from a 1930's book, and have a lot of quite revolting recipes...tripe, brain etc but the thing that caught my eye was how much they decorated their food then..
How is it going folks? Any more molys to show us?

Wednesday, January 14, 2009

Mail order

Seeing how we are all getting close to finishing or are finished it would be a good time to get our mail order set up so we can start mailing these out to eachother and getting more food goodness.
I hope you dont mind me asking about this Lynne. :) I am actually almost all caught up for all of my exchange groups with what I have so I am a little excited.

Sunday, January 11, 2009

Cavi's update~

Inspired by a receipt during the Xmas time, I start with the
lobster noodle drawing. My concept is to put those ingredients
and the dishes on the same drawing~

I apply my most familiar line drawing this time, and will put some
watercolor as background afterward, hope it will be a nice one
after it's done :p

Thursday, January 8, 2009

All done!

I have finished my moly. I took a little different route and instead of drawing a food item and recipe I have just made a fun collage that is ready for all of your food goodness!!!! I am looking forward to some great recipes.

Sizzling Prawns Appetizer

This is my entry for food moly - Sizzling Prawns Appetizer. I think it still needs a few finishing touches, and I haven't typed up the recipe yet. 

My sign in pages......
How are things going? any food inspirations from the holiday season? I have been inspired to eat way too much food.......all in the interests of research you understand :-)

Saturday, January 3, 2009

my update

Well I have started my food moly. Below is the start to my background. I will have it done next Monday or Tues. at the latest. I hope everyone had some great food to inspire you for our exchange! and a start to a great new year.