Author: Bunny Eats Design

Monday Bunday: Goodbye to the year of the Rabbit

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Gong Hei Faht Choy! It is Chinese New Year today which marks the end of the year of the rabbit. I’ve enjoyed seeing rabbits celebrated this past year and this time last year was spent in various asian countries. For me, seeing cities all jazzed up in rabbit decorations was better than Christmas. This year is the year of the Dragon. I hope you had a relaxing rabbit year, because this coming year could be engergised and dramatic. Here’s a drawing I did a few years ago called Bo Bo and the Pet Dragon. It seems relevent today. So happy Chinese New Year to all of you and if you can, check if there are any celebrations in your area. Have a good one!

Easy bacon and egg pie

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I’m completely obsessed with hot English mustard. I’m not eating it with a spoon…yet. It’s a fairly new obsession, which began late last year, when as part of a month-long, shared-eating RWC season when we gorged on sizzling bacon and hot English mustard sandwiches at work. Since then, my taste for hot English mustard has steadily grown more ravenous. I’ve recruited The Koala and we’ve been enjoying mustard on almost everything. In New Zealand, we use both baby American mustard and real hot English mustard and if you ask for mustard, you would be presented with either one or asked for your preference. American mustard is very mild while hot English mustard has a mean kick that I liken to wasabi. Unlike the heat of a chili, mustard  doesn’t keep building up in heat as you eat burning so much that you can no longer enjoy your food. Here’s a super easy pie to eat with mustard. It’s got everything you want in it and nothing you don’t. We split this between 3 of us but in hindsight, between 4 would …

Trying new food properly 2

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Don’t judge a new food until you have tried it properly. I have commented on others judging a new food from just one encounter but I didn’t realise that I am guilty of it too. I tried Nasi Lemak for the first time in Sandakan, which is in the northern part of Borneo in Malaysia. I didn’t like it and I made my mind up. Dish eaten and dismissed. But I have to add, I tried it at an airport. Airport food has never been a good measure of a dish. So today, in Auckland, at a reputable local Malaysian restaurant, I tried it again. I liked it. Moral of the story, don’t judge a new food until you have tried it properly. At least once. Made by professionals.

Now with more sodium! Sweet Jesus!

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This is an oldie but a goodie. It’s sick and twisted but it makes me infinitely happy. Big spoons, bananas, rabbits, nipples, fish sticks… now with more sodium! Sweet Jesus! What more could a girl want? Don Hertzfeldt, what are you doing these days? 5.5 million views via YouTube. Have you viewed this lately? I think it stands the test of time. p.s. Watching this animation may make you feel fat and sassy.

Surf & Turf Mac & Cheese

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Surf and turf is an American export and combines seafood and meat together in a single dish. It has gluttonous origins and suggests extravagance by combining two of the most expensive things off the menu. Can’t decide between the steak or the lobster? Have both! Gluttons unite! Here in New Zealand – a country that has an abundance of great seafood and meat – we don’t really do surf and turf. In true kiwi style, extravagance only goes with a slice of humble pie and what is more humble than mac and cheese? This recipe uses 3 elements and the oven but as long as you read the recipe through before you start, you’ll be ok. There’s plenty of time to do everything even if there is a little multi-tasking involved. Clean up as you go, there’s 15 minutes of downtime at the end to take care of the dishes and throw together a quick salad. Surf & Turf Mac & Cheese Enough for 2 dinners and 2 lunches (or a nuclear family) Ingredients 250 …

2012 More and Less

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I really liked Amber from Code For Something’s More/Less resolutions. So I drew some bunnies and figured out 5 each of my own. Just to prove that I mean this list, I got the first haircut of the year yesterday and went to the library and got out 2 books. They’re both food related so expect some more book reviews coming up in the mix.

Tofu Tuesday: Green as they come

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I’m glad we got to go the beach last week because it’s been raining ever since. The tomato plants are loving it though and I think the strawberries are pretty happy as the plants are about a metre off the ground so there’s no chance of flooding. I no longer have the willpower to test if my skin problems are being caused by things like strawberries and tomatoes. I gave them all up for a couple of weeks. Mixed results. So now I sneak ripe cherry tomatoes and strawberries one at a time as they ripen. Lucky, not many have ripened yet. Tofu the bunny enjoys playing in the long wet grass even though it gives him a messy undercarriage. Here is Tofu relishing a moment of sunshine in an otherwise grey afternoon. Check out previous Tofu Tuesday posts here.

Monday Bunday: Bunny iPad covers

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Happy Monday everyone. I do rather like my red leather case from Yoobao and I would highly recomend it to anyone looking for leather case, but if you’re looking for something with a distinct bunny flavour, look no further. I’ve searched far and wide for your viewing pleasure with covers ranging from $18 to $500US, there is surely something here to suit any budget. Red Rabbit iPad Sleeve This sleeve by Feruto Bags is sold but you can get one made for you for around $500US. Made from grey german felt and red calf leather. Gorgeous. But at this price, you’ll probably want a cover to protect this cover. Nope. No sir, I don’t approve. I approve of this cover from one of my favourite bunny blogs: Disapproving Rabbits. You can get your own one for $50 from Zazzle.com. Bunny with cupcake This sweet iPad Case by Rupydetequila features an original illusration of bunny and cupcake by Ruth Fitta Schulz. Part with $100US and it is yours from Etsy.com. Silicone Rabbit. This stand features a cute pompom tail …

January Book Review: A Homemade Life by Molly Wizenberg (Kindle edition)

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A Homemade Life by Molly Wizenberg, 2009. Last night, I bought my first Kindle book. I’ve been browsing sample chapters and free books in the sparse free time I have had, but this was the first sample I couldn’t put down. I fixed myself the first coffee in weeks (I have now decided it isn’t coffee causing my eczema) and stayed up until the wee hours reading until my eyes burned and I conceded to sleep. In the morning, I picked up where I left off. Then at the last moment, I got up, went out, had yum cha with my family in Newmarket and came home and finished the book. I salivated, I almost cried, I envied and I almost cried again. I’m tough like that. It takes a bit to make me cry. This book would make a prone person weep cats and dogs. Molly’s book is like reading your foodie friend’s letters and favourite recipes and it makes sense, since Molly writes a food blog called Orangette. It’s not a blog a …

Have a picnic at the beach

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We just got home this week from a holiday in Tairua in the Coromandel. The weather wasn’t the best, but we made the best of what we had. We had a well stocked fridge and BBQs just about every day. Heaven is day after day of epic feasts with friends. We are back to work next week, so being the last weekday of the holidays, we decided to head to the beach one more time. Today we went out to Goat Island which is just over an hour north of Auckland and worked up an appetite by swimming and snorkeling at the marine reserve. Sometimes, the best picnics are the ones where not a single thing is prepared at home, but instead, collected from your local supermarket, assembled and enjoyed somewhere beautiful with friends. A hot roast free range chicken, cheesy buns, fancy bread, salads, chips, crackers, cheese, stick shaped vegetables and loads of dips. Dig in.

Bunny Eats Design top posts for 2011

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It’s interesting to know what you are interested in around here, so I thought I should make use of the great stat tools on WordPress.com. It was actually really easy to see what you like. The top post this year (by a landslide) with over 3,000 hits since September is this post on the secret to making Vietnamese spring rolls. The second most popular post this year is this picture of Tofu and Buddha. With over 1,000 hits since January. Third in is this mid-year post on Beef Noodle Soup with about 800 hits. It’s not so suprising that that all the top 3 posts this year have a South-East Asian theme. I love this part of the world and hope to go back real soon.

Make an edible gift

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Fudge When my sister and I were kids, we used to go to the Takapuna Flea Markets and 50 cents would buy us a small paper bag of russian fudge to share. It was buttery, sweet and melt-in-your-mouth delicious. I never knew russian fudge actually contained butter until I decided to make it this Christmas as an edible gift. Plan A I used the classic Edmonds Cook Book recipe, but tried and true it may be, after over 24 hours, including some freezer time, it just wouldn’t set for me. Big fail! What to do with squishy russian fudge? Well, of course, there was always ice cream or sauce. But what about using it as a spread? A few ticks later, I devised a Plan B. Plan B I cut out puff pastry shapes using cookie cutters, sprinkled with raw sugar, baked at 170°C for  10 minutes until just done, cooled for a bit, cut in half and filled with the still soft russian fudge. Serve with coffee for Christmas afternoon treat or with Christmas breakfast. …

Make Ice Cream

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Merry Christmas everyone. I hope your day is filled with yummy treats and that your stretchy pants look as good this year. I look forward to catching up with family and eating lots of delicious things. Namely, a glazed ham. I dream of ham year round. The weather has really turned bright and hot for us this Christmas and with summer weather comes demand for ice cream. I successfully made ice cream for the first time and I stirred in a bit of home made russian fudge for a buttery flavour boost. No ice cream maker required, just an egg beater and plenty of bowls. I found this easy ice cream recipe online here by a user named Marble. I’ve reblogged it just in case that page ever disappears. I have very limited kitchen space so never had the desire to hoard a food processor or an ice cream maker. I love how the fanciest tool required for this recipe is an egg beater. No food processor or ice cream maker required! ICE CREAM Use 3 bowls …

Salad for Super Skin

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With my skin still in the wars and a list of things NOT to eat, I decided to eat foods I should include. Most of the stuff I read about eczema is about stuff to avoid, but finding foods to eat is much more fun. I really enjoy cooking from a list of superfoods that I keep stored in my memory and more so when they’re delicious superfoods. There are a few foods out there that are good for your skin. These include salmon, avocado, olive oil and pinenuts (in pesto) which are all in this recipe. With half a bag left of orzo, I made this delicious salad for super skin. For those not on a restricted diet, some halved cherry tomatoes would be a lovely addition. Add some parsley too and hey look! You got yourself a red and green festive looking dish just in time for Christmas. Is this health food? Maybe. Does it work on eczema and other skin problems? I don’t know. Would I eat it regardless? Yes. Orzo Salad with smoked …