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  • I wanted to get a sewer jetter for my Ryobi 2030psi pressure washer, however finding the correct connector for the trigger was a challenge.

    I eventually found the correct adapter at https://mdcarcare.com.au/product/clean-force-workzone-ryobi-lavor-briggs-stratton-pressure-washer-g1-4-12-5-13mm-female-thread-brass/ which enabled a conversion to G1/4″ Quick Connect fitting type.

    Should you be looking for an adapter – the “LAVOR” type seems to be the correct adapter. The dimensions shown in the attached image.

  • 40g butter
    55g (1/4cup) caster sugar
    1 egg lightly beaten
    150g (3/4 cup) cooked mashed pumpkin (I like to roast it)
    375g (2 1/2 cup) self raising flour
    1/2 teaspoon ground nutmeg
    80mL (1/3 cup) milk.

    * Oven Temp: 240C
    1) Cream butter and sugar;
    2) Gradually add beaten egg.
    3) Stir in pumpkin ; then add dry ingredients add just enough milk to make a slightly sticky soft dough.
    4) Tip out dough onto floured surface press out to 2cm thick.

    Cut out how you like (I just cut into squares/triangles, feel free to use a round cutter if you like). Place onto tray covered with baking paper, brush with milk.

    Cook for 15m until done.

  • A cheap MP3 player had some issues with an audio book with more than 100 files. The files had a single leading zero prefix as until recently there were no books on it with more than 100 files. The below code block renames the files. 

    OIFS="$IFS"
IFS=$'\n'
for file in `find . -type f -name "*.m4a"`  
do
echo "file: = $file" ;
mv "$file" "$(echo ${file} | sed -r 's/\b([0-9]{2}[\.])/0\1/')";
done
IFS="$OIFS"

  • This recipie is shamelessly lifted from the Naked Wines Australia “Foodies” group – posted by winemaker Drew Tuckwell. It’s a delicious meal and matches well with his wine.

    Click through to this link to order your bottles of the limited release of the Kollectiv 2021 Shiraz
    https://www.nakedwines.com.au/LatestKollectivReleases

    Slow roast lamb with warm feta and green olive dressing

    This is one of my all-time favourite recipes. It is definitely my favourite roast lamb recipe. It could be that my wife is of Greek origin. It could also be that roast lamb is both a Greek favourite and probably the most traditional of Aussie roast dinners. Whatever the reason, it is a sensational match with the Kollectiv Shiraz – a distinctive cool climate, medium bodied, complex and delicious wine that has a natural affinity to this dish.

    Ingredients
    2 teaspoons of ground coriander
    1 clove of crushed garlic
    2 teaspoons of finely grated lemon
    1 tablespoon extra-virgin olive oil
    1.4kg shoulder of lamb
    1 bunch (approx. 1kg) of silverbeet with leaves stripped

    Feta & green olive dressing
    1 tablespoon julienned lemon rind
    1 clove of garlic thinly sliced
    Half a cup of extra-virgin olive oil
    Quarter cup of lemon juice
    130g feta cheese crumbled
    Half a cup of coarsely chopped green olives

    Method

    1. Combine coriander, garlic, lemon rind and olive oil in a small bowl and season to taste with salt and pepper. Place lamb in a roasting pan and rub with the paste. Then cover with plastic wrap and refrigerate for 3 hours.
    2. Remove lamb from refrigerator, remove plastic wrap and add 1 cup of water to the pan. Cover with foil and roast at 150oC for 2.5-3.0 hours. Then reduce the heat to 120oC and cook for another 3 hours. Remove lamb from pan, cover loosely with foil and let it stand for 10 minutes.
    3. For the feta and green olive dressing, place the lemon rind, garlic and olive oil in a small saucepan and cook over medium heat for 2-3 minutes or until garlic is golden. Remove from heat, add the lemon juice, feta and olives. Season to taste then return to heat for 1 minutes until ingredients are combined.
    4. For the silverbeet, heat butter in a large frying pan over medium heat. Add silverbeet leaves and cook for 2 minutes until wilted. Season to taste.
    5. Using 2 forks, coarsely shred the lamb and serve warm on wilted silverbeet, drizzled with warm feta and green olive dressing.
  • Shamelessly copied from reddit.

    INGREDIENTS

    • 1 medium yellow onion, diced
    • 1/3 cup all purpose flour
    • 1 Tbsp dried basil
    • 2 cloves of garlic, minced
    • 2 Tbsp tomato paste
    • 3 Tbsp olive oil
    • 4 cups chicken broth
    • 2 (14.5 oz) cans petite diced tomatoes
    • 1 to 1 1/2 lbs boneless, skinless chicken thighs
    • 1 tsp salt
    • 1/2 tsp pepper
    • 4 cups frozen cheese tortellini (or you can use fresh)
    • 3 cups packed spinach (you can definitely add more than this if you want)
    • 1/2 cup Parmesan cheese
    • 1 cup heavy cream or 1 cup half and half

    INSTRUCTIONS

    • In a microwave-safe bowl add the onions, flour, basil, garlic, tomato paste and drizzle with olive oil.
    • Microwave for 5 minutes, stirring every 90 seconds or so. (The mixture will be pasty and look weird but don’t worry it will all be okay in the end). Add the mixture to the slow cooker*.
    • Add broth, tomatoes, chicken, salt and pepper to the slow cooker. Stir.
    • Cover and cook on LOW for 4-6 hours or on HIGH for 3-4 hours (or until chicken is very tender).
    • Remove the lid and add in tortellini and spinach, Parmesan cheese and warmed cream (cream should be warmed because it may cause curdling if added in cold).
    • Use a fork to remove the chicken out of the slow cooker. On a cutting board, shred or cut the chicken into bite-size pieces.
    • Add the chicken back into the slow cooker. Put the lid back on and cook on HIGH for about 10 more minutes, or until the tortellini are cooked through. Ladle into serving bowls and enjoy!
    • 900gm sourdough bread, torn
    • 3 tablespoons olive oil
    • 3 tablespoons chopped sage
    • 400gm-piece pancetta cut into 1cm cubes
    • 200g butter
    • 4 large shallots (I assume online like, not spring onion) finely chopped
    • 6 cloves garlic finely chopped
    • 300g dried figs cut into small cubes
    • 1/3 cup chopped flat leafed parsley
    • 2 cups (500ml) salt reduced chicken stock
    • 4 large eggs

    1.Preheat oven to 180C. Process bread into coarse breadcrumbs, toss with olive oil, 1 tbs sage and 1/4 tsp salt – bake for 10m until lightly toasted

    2.Heat 1tbs oil in medium heavy saucepan over medium-high heat. Add pancetta cook, stirring frequently for 6-8 minutes until crisp. Using a slotted spoon remove pancetta. Add butter to pan melt over medium heat, add shallots and garlic and cook for 8 minutes or until shalots are tender. Add figs and remaining 2 tbs of sage and cook stirring frequently until cooked.

    3.In a large bowl, place toasted breadcrumbs, fig mixture, pancetta, parsley and 1/4tsp pepper. Toss to combine. In a medium bowl whisk eggs and stock. Fold stock mixture into breadcrumb mixture.

    4.Transfer stuffing to a greased baking dish (23cm x 33cm), bake for 35 minutes or until heated through and crisp on top. Set aside for 10 minutes before serving.

  • Ingredients:

    • 2 teaspoons oil
    • 2 onions chopped
    • 3 cloves garlic (or 1 tablespoon crushed garlic)
    • 1 tablespoon chopped ginger
    • 1 tablespoon red curry paste
    • 1 tablespoon tomato paste
    • 500gm chicken (thigh fillets work best)
    • 400mL can coconut milk or cream
    • 500gm tomatoes chopped (or 1x400gm can)
    • 2 tablespoons thai fish sauce
    • chopped fresh corriander
    • 1 tablespoon palm (or brown) sugar

    Method:

    1. Heat oil in large saucepan, saute onion, garlic, and ginger until is tender. BLend in curry and tomato pastes, cook – stirring for two minutes.
    2. Add chicken, cook for 3 minutes until coated and almost cooked
    3. Blend in coconut milk, bring to boil, reduce and simmer for 10-15 minutes. Stir in tomatoes, sauce, corriander and sugar – simmer for 3-5 minutes.

    Serve with jasmine or basmati rice, sprinkle with some chopped corriander.

    Note: one option is to throw it all in the pot and simmer for 30m – for when time poor.

  •  

    Base ingredients

    • 6 eggplants
    • vegetable oil (for frying the eggplants)

    For the meat sauce

    • 750g minced beef or lamb (26 ounces)
    • 2 red onions (chopped)
    • 2 cloves of garlic (chopped)
    • 1 tin chopped tomatoes (400g/ 14 oz.)
    • 2 tbsp tomato puree
    • 1 teaspoon sugar
    • 1 glass of red wine
    • sea salt and freshly ground black pepper
    • 1 bay leaf
    • a pinch of cinnamon or one cinnamon stick
    • 1/4 of a cup olive oil

    For the b?chamel sauce

    • 900ml milk (3 and 1/2 cups)
    • 120g butter (3.5 ounces)
    • 120g flour (3.5 ounces)
    • a pinch of nutmeg
    • 2 egg yolks
    • 100g Parmigiano-Reggiano or Kefalotyri (3.5 ounces)

    Instructions

    1. To prepare this Greek moussaka recipe, begin by preparing the eggplants. Remove the stalks from the eggplants and cut them into slices, 1 cm thick. Season with salt and place in a colander for about half an hour.
    2. Rinse the eggplants with plenty of water and squeeze with your hands, to get rid of the excessive water. Pat them dry and fry in plenty of oil, until nicely colored. Place the fried eggplants on some paper, in order to absorb the oil. (For a lighter version of the?traditional Greek moussaka try drizzling the aubergines with some olive oil and bake them for 20 minutes instead of frying them). An alternate to frying the egg plant in a pan on the stove is to throw them on the BBQ and fry on the hot plate – adds a nice hint of smoke to the dish.
    3. Prepare the meat sauce for the moussaka. Heat a large pan to medium -high heat and add the olive oil. Stir in the chopped onions and saut?, until softened and slightly colored. Stir in the garlic, tomato puree and the mince breaking it up with a wooden spoon and saut?. Pour in the red wine and wait to evaporate. Add the tinned tomatoes, the sugar, a pinch of cinnamon, 1 bay leaf and a good pinch of salt and pepper. Bring to the boil, turn the heat down and simmer with the lid on for about 30 minutes, until most of the juices have evaporated.
    4. Prepare the b?chamel sauce for the moussaka. Use a large pan to melt some butter over low-medium heat. Add the flour whisking continuously to make a paste. Add warmed milk in a steady stream; keep whisking in order to prevent your sauce from getting lumpy. If the sauce still needs to thicken, boil over low heat while continuing to stir. Remove the pan from the stove and stir in the egg yolks, salt, pepper, a pinch of nutmeg and the grated cheese. Whisk quickly, in order to prevent the eggs from turning an omelette!
    5. Assemble the moussaka. For this moussaka?recipe you will need a large baking dish, approx. 20*30 cm). Butter the bottom and sides of the?pan and layer the eggplants. Pour in the meat sauce and even out. Add a second layer of eggplants, top with the b?chamel sauce and smooth out with a spatula.
    6. Sprinkle with grated cheese and bake the musaka in preheated oven at 180-200C for about 60 minutes, until crust turns light golden brown. Even though it will be really hard.. you should wait for the moussaka?to cool down for a while before cutting into pieces.
    • 1×1.7kg Blackrock Coriander and Orange Kit
    • 1×1.5kg CBW Bavarian Wheat Liquid Malt
    • 1x11g Danstar Belle Saison Dry Yeast
    • 1x.25tsb Citric Acid
    • 200g Dry Corn Syrup
    • 23L Water

    OG: 1.042

    FG: (target: 1.014 – ~4%abv)

     

    Shooting for a refreshing belgian style wit beer. Will add another 0.25 tsb citric acid at bottling time, top just add a little zing and lift.

    • 500gm cannellini/great northern beans
    • 1/2 cup good quality olive oil
    • 1 large onion
    • 4 teaspoon garlic
    • 3 large carrots
    • 2 celery stalks?(more/less dependant on taste)
    • 1 tin tomato puree
    • 1/4 cup tomato paste
    • 1-2 teaspoons oregano
    • 1/2 pot of water

    Garnish/Serving:

    • Cubed Feta
    • Crusty Bread

     

    Directions:

    Wash beans by placing in a bowl and covering with boiling water. Leave to soak for a few hours (or overnight)

    Place water, oil, tomato puree, garlic, tomato paste and oregano in a large pot and begin to heat.

    Chop onion, roughly slice celery, cut carrot into discs and place into pot.

    Drain beans and add to pot

    Bring pot to boil then lower heat, cover and simmer for approx 3 hours.

    In the last half an hour remove lid and add salt to taste. The soup should be thickening up at this point, so stir frequently to avoid sticking/burning.

     

    Serve in bowls with cubed feta sprinkled on top with crusty bread on the side.