Base11 - Photography, Graphic Design & Web Design | Hobart, Tasmania

Holiday in your own backyard shoot - www.themercury.com.au

admin — Wed, 04 Mar 2009 08:39:40 +0000

Nutgrove Sunrise

admin — Mon, 02 Mar 2009 03:12:05 +0000

Sunrise this Morning at Blinking Billy Point - Sandy Bay Tasmania

admin — Wed, 18 Feb 2009 21:53:45 +0000

Wedding Folio

admin — Wed, 14 Jan 2009 02:55:59 +0000

Some pics over the break

admin — Mon, 05 Jan 2009 03:33:05 +0000

My Sister at Dad’s 60th

admin — Mon, 17 Nov 2008 00:54:45 +0000

Bec

Hobart at Night

admin — Fri, 14 Nov 2008 01:33:42 +0000

On for the Cities under lights calendar:

Hobart at Night

Stripey Trumpeter, with Fennel, Truss Tomatoes, Oyster Mushrooms and Rosemary

admin — Tue, 23 Sep 2008 22:50:49 +0000

1 x Large Fillet of Stripey Trumpeter

1 x Bulb of Fennel

2 x Handfuls of Oyster Mushrooms

1 x Lemon, Flesh and Zest

8 x Sprigs of Rosemary

8 x Cloves of Garlic, Peeled and Whole

10 x Truss Tomatoes on Vine

Olive Oil

Cracked Black Pepper

Sea Salt

Green Salad

1 x Bunch of Asparagus

1 x Cucumber

1 x Bunch of Italian Parsley

1 x Packet of Rocket

1 x Lemon Juice only

Olive Oil

Pepper & Salt

Serve with Crusty Bread

Serves 5-6

> Preheat oven to 190 degrees Celsius.

> In a large baking dish line bottom with sliced fennel (5mm thick), then slice the lemon and spread over top. Scatter garlic in the bottom of the tray. Then drizzle with oil.

> Lay the fillet of fish skin down over the fennel. Add mushrooms around the edges. Add lemon zest to fish flesh. Season with plenty of pepper and salt, and drizzle with oil. Add rosemary on top of fish and place the tomatoes on top of this.

> Bake in the oven for about 20-25 mins.

Green Salad

> Blanch asparagus for 30 secs.

> Use a vegetable peeler to make ribbons from the cucumber.

> Chop parsley roughly.

> Combine all with rocket in a salad bowl and dress with oil, lemon and pepper and salt.

> Serve with crusty bread.

Jobsa.

Stripey Trumpeter, Fennel, Truss Tomatoes, Oyster Mushrooms & Rosemary

Hobart Docks HDR

admin — Fri, 19 Sep 2008 00:10:02 +0000

Hobart Docks HDR

Salami and Risoni Minestrone Recipe

admin — Thu, 28 Aug 2008 06:38:07 +0000

2 Red Onions – chopped finely

6 Cloves of Garlic – chopped finely

2 Red Chillies – seeded and chopped finely

2 Carrots – diced

3 Sticks of Celery – diced

¼ Bulb of Fennel – diced

2 Red Capsicum - diced

1 Green Capsicum – diced

2 Zucchini – diced

1 Cup Green Beans – cut to 2cm lengths

10” Stick of Salami - diced

200g of Red Kidney Beans

3 Bay Leaves

2 tbs of Tomato Paste

400g of Diced Tomatoes

2 tsp White Sugar

Zest and Juice of a Lemon

4 cups of Beef Stock

¾ cup of Risoni

6 Sprigs of Rosemary

1 Bunch of parsley

Pepper and Salt

Olive Oil & Butter

> In a large pot, soften over a low heat in oil and butter – Onions, Garlic, Chillies, Carrots, Celery, Lemon Zest, Fennel, Bay Leaves, Rosemary and Salami. Add salt and pepper to taste.

> Then add Capsicum, Zucchini, Beans, Kidney Beans, Tomato Paste. Stir so Tomato Paste coats everything and cooks to release its flavour a little.

> Now add Diced Tomatoes, Stock, Lemon Juice, Sugar and stir through. Bring to a simmer and cook for about 30mins.

> When vegetables are cooked, add the pasta (Risoni) and cook until the pasta is cooked.

> Chop the Parsley roughly and stir though at end after the Minestrone has been removed from the heat.

> Serve with fresh crusty bread.