Let's Eat

Alfredo Pasta & Chicken

2010-01-27T19:47:00.001+10:00

Ingredients

500g fettuccine or tagliatelle

100g butter

1 & 1/2 cups freshly grated parmesan cheese

1 & 1/4 cups (300 ml) thickened cream

1/4 cup chopped fresh parsley

Salt & Pepper, to taste

3 chicken breasts chopped.

Method

Add Pasta to lage pan of rapidly boiling water and cook until just tender. Drain in a colander and return to pan.

While pasta is cooking, heat butter in a medium pan over low heat. Add parmesan and cream, bring to the boil, stirring regularly.

Add parsley, salt and pepper and stir to combine.

Add to pasta and toss well.

Cook chicken in frypan and season to taste (I used salt and onion powder)

Add to pasta sauce and mix together well.

Serve immediately.

Only so bright cause I used my phone camera and the flash decided to work :D

What's in Season - Summer

2010-01-16T23:57:00.000+10:00

I love the fruit of Summer.

Magoes, Melons, Stone Fruit ummmmmmm I can't get enough.

We were very fortunate this past fortnight.

Gary's uncle has had a really good crop of mangoes.

He has sent us up 2 boxes of them.

The boys love them.

I love them.

Gary loves them.

They have been the best tasting mangoes I've eaten all season.

BBQs

2010-01-09T19:04:00.003+10:00

I love them!

After the yucky weather we've had since Christmas it was so nice today to wake up to the sun shining and no rain :D

So tonight was going to be a BBQ tea ever since waking.

A couple of pices of steak and a few snags .... yummy!

First post of 2010

2010-01-08T20:01:00.000+10:00

My intentions were good.

I meant to have at least a few posts here by now but you'll have to go read http://serenitycreek.blogspot.com/ to catch up :D

I am over all the christmas/holiday foods. So yummy, so rich, so naughty but yet so ....... hmmmmm what's the right word?

Boring???

No, not quite the right word hahaha

But I'm so ready to move on and back to normal food.

Saturday is the last day for "junk" food in the house for the boys. Dad is back to work next week so that means holiday food is finished (yay screams my purse).

I hope to start menu planning again. I won't promise anything but I'll try to be consistent :D

Now I'm off to have some quick toast for dinner. Boring yes, but appetising at the same time.

Soy beef with tatsoi salad

2009-11-20T07:40:00.000+10:00

This Asian-style beef salad is high in iron and low in carbs.

Ingredients (serves 4)

600g piece eye fillet steak, sinew removed
1/4 cup (60ml) soy sauce
1 tsp peanut oil
2 cups bean sprouts, trimmed
3 spring onions with bulb, thinly sliced
80g baby tatsoi leaves* or baby Asian salad leaves*
1/2 firmly packed cup coriander leaves
Dressing
1 small red chilli, seeds removed, thinly sliced
2 tbs fish sauce
1 tbs peanut oil
1/4 cup (60ml) lime juice
1 tsp caster sugar

Method

Cut the steak into two long strips, then toss with the soy sauce and marinate at room temperature for 5 minutes.
Heat oil in a large non-stick frypan over medium-high heat. Add steak and cook for 3 minutes each side until rare and slightly charred, or until cooked to your liking. Transfer to a plate and rest for 10 minutes.
Meanwhile, whisk the dressing ingredients in a large bowl. Add sprouts, onion, tatsoi and coriander. Thinly slice the beef and add to the salad, toss gently to combine and serve immediately.

Notes & tips

* Tatsoi and Asian salad leaves are from greengrocers and selected supermarkets.

What's in season - November

2009-11-20T07:38:00.000+10:00

Chinese greens

Whether they're stir-fried, gently steamed or added to soup, Chinese greens are an easy-to-prepare and nutritious addition to many meals.

Many Chinese greens are members of the crucifer family and have been cultivated since the fifth century. It has only been in the last decade or so that we have been introduced properly to them in mainstream greengrocers, and Australians have since embraced their use in many meals. Each vegetable has more than one name due to the different Chinese dialects, which can be confusing. Chinese greens are high in vitamins A and C, and are deliciously crunchy and nutritious when eaten raw or quickly stir-fried or steamed.

Varieties

Tatsoi: Has a mild flavour and can be used raw or cooked. Its leaves are darker and smaller than other Chinese greens and have distinctive long, white stalks.

Baby tatsoi: Leaves are used in salads and can be snipped straight from the punnet for a garnish.

Bok choy: Also known as pak choy or Chinese cabbage, it has dark-green leaves and a white stalk.

Baby bok choy: The most common Chinese green, it is light green and usually sold in bunches of three.

Choy sum: Produces small yellow flowers, which gives it its other name of Chinese flowering cabbage. Its long, pale stalks and fragile leaves are suited to stir-frying and steaming.

Hong Kong choy sum: This smaller variety has very thin stalks and is delicate in flavour.

Gai lan: Often referred to as Chinese broccoli. The best method of cooking is to quickly stir-fry or blanch to retain its crisp texture.

Chrysanthemum leaf: Featuring a taste similar to spinach, this green is a great addition to soups.

Buying and storing

When buying, look for firm stalks that are bright in colour and blemish free. The leaves should be free of bruising or wilting.
Store in plastic bags in the crisper section of the fridge to keep them fresh. They should then be used within three days of purchase.
When preparing Chinese greens for cooking, cut off the base where the stalks join and separate the leaves for washing. Alternatively, greens such as baby bok choy can be cut in half and rinsed under cold running water.

Tips & facts

Chinese greens pair well with soy sauce, oyster sauce, sesame oil, shaoxing wine, chicken, pork, seafood, garlic, ginger, chilli, noodles, rice, fermented soybeans, green onions, tofu, butter, Chinese five spice and Sichuan pepper.
When cooking Chinese greens you don't have to use an Asian approach. They are also lovely sautéed in a little butter with fresh herbs, as you would cook other vegetables.
Gai choy, has a distinctive mustard taste which is why it is also known as mustard green. Its flavour makes it perfect for pickling. Pickled vegetables are a great match for many Asian dishes.
Chinese greens are best cooked quickly and at a high temperature. Blanch them quickly, stir-fry in a wok or steam. They should be cooked at the last minute.
The Chinese love their greens so much, they eat on average one kilogram per day.

Carambola iced tea

2009-11-19T07:35:00.000+10:00

Preparation Time

30 minutes

Ingredients (serves 4)

1 carambola (star fruit), sliced crossways into 5mm slices
2 tbs fresh lemon juice
18g (1/4 cup) Ceylon orange pekoe tea (Twinings brand)
1/3 cup firmly packed fresh mint leaves
2 tbs caster sugar
1.75L (7 cups) boiling water

Method

Place carambola slices on a baking tray and drizzle with half the lemon juice. Cover with cold water and place in the freezer for 6 hours or until frozen.
Combine tea leaves, mint and sugar in a large heatproof bowl and pour over the boiling water. Set aside for 15 minutes to brew. Strain tea through a fine sieve into a large jug and add remaining lemon juice. Set aside for 30 minutes to cool.
Pour tea into tall glasses. Remove carambola ice from the freezer and break into pieces, with one carambola slice in each piece. Place a few pieces in each glass and serve immediately.

Notes & tips

Allow 6 hours freezing, 15 mins standing & 30 mins cooling time

What's in season - November

2009-11-19T07:34:00.000+10:00

Carambola

Commonly called starfruit, the carambola originated from the tropics of Sri Lanka, Indonesia and Malaysia.

What is it?

Carambola is a pale-yellow to green fruit with ribbed edges and firm flesh. When sliced horizontally, it looks like a star.

Is it good for me?

It's a good source of potassium and vitamin C, and a source of dietary fibre.

Buying and storing

Look for firm, evenly coloured fruit that's free of blemishes. Store green fruit at room temperature. Once it turns yellow, store in the fridge for up to one week.

Preparation

Rinse in cool water and trim the edges of the five ribs before slicing.

Cooking tips

Slice crossways and combine with passionfruit and papaya for a refreshing fruit salad. Serve with yoghurt.
Slice crossways into star shapes and serve as "crackers" on a cheese platter.

Corned Beef

2009-11-18T16:56:00.004+10:00

Tonight's dinner is Corned Beef crockpot style.

A big hunk of corned beef

(mine was about 2 kgs)

3 tblspns of brown sugar

1 cup of vinegar

Water to cover beef

Cook for 8 hrs slowly

Enjoy!!!

Edited to update with dinner plated.

Sorry took photo with my phone.

Creamy mashed potato, steamed beans and carrots

and melt in your mouth Corned Beef.

Steak and asparagus salad

2009-11-17T19:10:00.000+10:00

Preparation Time

12 minutes

Cooking Time

6 minutes

Ingredients (serves 4)

3 sirloin steaks
oil, for brushing
75g cherry tomatoes, halved
1 bunch asparagus, trimmed
100g baby spinach
Dressing
2 tablespoons oil
1 1/2 teaspoons dijon mustard
salt and cracked black pepper

Method

To make the dressing, whisk together the oil, dijon, salt and pepper. Set aside.
Cut fat from steaks and brush with oil, salt and pepper. Heat a non-stick frying pan to medium-high and cook steak to your liking. Remove from heat, cover and set aside.
Blanch the asparagus spears in boiling water then plunge into iced water. Set aside.
Drain asparagus, toss with spinach and tomatoes, and divide between four plates. Slice steak and place on top of salad. Add dressing and serve.

What's in season - November

2009-11-17T19:00:00.000+10:00

Asparagus

There are three varieties of asparagus: green, white or purple. White asparagus is similar to green, although it's not exposed to sunlight. Purple asparagus is sweeter.

Is it good for me?

Asparagus contains dietary fibre, beta carotene, vitamin E and folate.

Buying and storing

Look for bright spears with compact tips. Trim ends and stand in a glass with 1-2cm of water. Cover with a plastic bag and store in fridge for up to five days.

Preparation

Snap off woody ends. Tougher spears also need peeling.

Cooking tips

Blanch, slice and add to scrambled eggs.
Dress white asparagus with hollandaise.
Brush spears with olive oil and cook on the barbecue for a few minutes.

Blueberry Scones

2009-11-16T19:15:00.000+10:00

Ingredients

250g strong (baker's) plain flour
1/2 tsp bicarbonate of soda
1 tsp ground cinnamon
50g unsalted butter, chilled, diced, plus extra to serve
50g caster sugar
1 punnet (125g) blueberries
175ml buttermilk

Method

Preheat the oven to 200°C. Dust a large baking tray with flour.
Sift the flour, bicarbonate of soda, cinnamon and 1/2 teaspoon of salt into a large bowl and mix well. Add the butter and use your fingertips to rub it into the flour until the mixture resembles fine crumbs. Stir in the sugar, blueberries and buttermilk, and mix to form a dough.

Dust your hands with flour and form the dough into a 20cm round. Mark 8 wedges in the dough with a knife. Bake for 20-25 minutes or until light golden. Allow to cool, break the scones into 8, then split in half and spread with butter.

What's in season - November

2009-11-16T19:13:00.001+10:00

Blueberries

Native to North America, blueberries are one of very few foods that are naturally coloured blue.

What are they?

Blueberries are small in size with smooth dark skin that's covered in a fine white powder known as "bloom".

Are they good for me?

Blueberries are a good source of vitamin C and dietary fibre, and provide the body with beneficial anti-oxidants.

Buying and storing

Look for firm, plump berries. To store, place in a single layer on a plate lined with paper towel. Cover with plastic wrap and store in the fridge for up to five days.

Preparation

Rinse under cool water and enjoy.

Cooking tips

Fill bought pastry tart cases with fresh ricotta. Drizzle over honey and top with blueberries.
For a delicious fruit salad, toss blueberries, lychees and raspberries in a bowl. Serve in a halved coconut shell.

Artichokes

2009-11-06T06:00:00.001+10:00

The globe artichoke is a flower with several layers – green outer petals, purple inner petals, a hairy, inedible ‘choke’ and a tender heart. The edible parts are the heart, stem centre and base of the petals. The heart is also available canned in brine or marinated in oil.

Buying
Look for small to medium-sized bright, heavy artichokes with tightly closed leaves and a fresh-looking stem.

Nutrition
Artichokes are a rich source of soluble fibre, which helps maintain blood glucose
levels and bowel health. They’re also high in vitamin K, vitamin C and folate.

Storage
Refrigerate artichokes in a plastic bag for up to one week.

Preparation, cooking, eating
Use stainless steel when preparing or cooking fresh artichokes, as aluminium and iron cause discolouration. Remove outer petals. Slice off the top third of the artichoke to expose the centre. Rub cut surfaces with lemon juice. Boil for 30 minutes or until base is tender. Remove a petal. Dip white base in sauce (optional). Place in mouth and pull through closed teeth to remove flesh. Discard petal. Repeat. Remove and discard the choke. Scoop out the edible heart.

Artichoke, bean & feta salad

2009-11-06T05:00:00.000+10:00

Preparation Time - 30 minutes
Cooking Time - 17 minutes

Ingredients (serves 8)

8 globe artichokes
1 lemon, juiced
1 x 500g pkt frozen broad beans, thawed, peeled
350g green beans, topped, tailed
60ml (1/4 cup) olive oil
2 tbs fresh lemon juice, extra
1 tbs tahini (sesame paste)
1 garlic clove, crushed
Salt & freshly ground black pepper
200g feta cheese, crumbled

Method

Trim each artichoke stem to 3cm. Peel away the 2 layers of outer leaves (or until the base of leaves are yellow/green in colour). Cut each artichoke in half and remove choke (furry part) near base of leaves. Place in a large bowl of water and add lemon juice.
Cook broad beans and green beans in a large saucepan of salted boiling water, uncovered, for 7 minutes or until tender. Drain and refresh under cold running water. Drain well. Place in a large bowl and set aside until required.
Drain artichokes and cook in a large saucepan of salted boiling water, uncovered, for 10 minutes or until tender when pierced with a skewer in the thickest part. Drain and refresh under cold running water. Add to the bowl with the green beans and broad beans.
Combine the olive oil, extra lemon juice, tahini and garlic in a small bowl. Taste and season with salt and pepper.
To serve, place the artichoke, green beans and broad beans on serving plates. Top with the crumbled feta and drizzle with the tahini dressing.

Notes & tips
Note: You can prepare this recipe to the end of step 3 up to 6 hours ahead. Place in an airtight container and store in the fridge. Continue from step 4 just before serving.

Bananas

2009-11-05T06:00:00.000+10:00

Go bananas and enjoy one of the oldest known fruits.

Thought to be native to South-East Asia, the banana is one of the oldest known fruits. There are hundreds of types of bananas, but in Australia the most common varieties are the cavendish and the lady finger.

High in natural fruit sugars, vitamins B6 and C, and potassium, this fat-free fruit is a great high-energy snack.

Buying

Bananas are available from supermarkets all year round, but are at their best in summer and autumn. Look for firm fruit with unblemished skin.

Storing

Store at room temperature out of direct sunlight. Keep bananas away from avocados, apples and other fruits that release ethylene gas, which accelerates ripening.

Cooking

Bananas are usually eaten raw, but they can also be fried and served with ice-cream, or mashed and added to cakes. Great with cream, maple syrup, honey, cinnamon, chocolate and yoghurt.

Banana cake with passionfruit icing

2009-11-05T05:00:00.005+10:00

Preparation Time - 20 minutes

Cooking Time - 40 minutes

Ingredients (serves 8)

Melted butter, to grease
125g butter, softened
155g (3/4 cup, firmly packed) brown sugar
2 eggs
300g (2 cups) self-raising flour
50g (1/3 cup) plain flour
1 tsp ground cinnamon
1/2 tsp ground ginger
160ml (2/3 cup) buttermilk
2 large overripe bananas, mashed

Passionfruit icing

25g (1/3 cup) shredded coconut
125g cream cheese, at room temperature
80g (1/2 cup) icing sugar mixture
2 tbs unstrained passionfruit pulp

Method

Preheat oven to 180°C. Brush an 11 x 21cm (base measurement) loaf pan with melted butter to lightly grease. Line the base and 2 opposite long sides with non-stick baking paper, allowing it to overhang slightly.
Use an electric beater to beat together the butter and sugar in a large bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition until just combined.
Stir in half the combined flours, and half the cinnamon and ginger until just combined. Stir in buttermilk, remaining combined flours, cinnamon and ginger, and banana until combined. Spoon into prepared pan and smooth the surface.
Bake in preheated oven for 40 minutes or until a skewer inserted into the centre comes out clean. Remove from oven. Set aside in the pan for 5 minutes before turning onto a wire rack for 30 minutes or until cooled completely.
Meanwhile, to make the passionfruit icing, heat a small non-stick frying pan over medium heat. Add the coconut and cook, stirring, for 2 minutes or until toasted. Remove from heat. Use an electric beater to beat together the cream cheese, icing sugar and passionfruit pulp in a large bowl until pale and creamy.
Place the cake on a serving platter. Use a round-bladed knife to spread the icing over the cake. Sprinkle with coconut and cut into slices to serve.

Notes & tips

This cake will keep in an airtight container out of direct sunlight for up to 3 days.
You'll need 2 passionfruit for this recipe.

Corned Beef Fritters

2009-11-04T22:33:00.001+10:00

Ingredients

1 cup self-raising flour
1 cup milk
1 egg
Salt
Diced corned beef
Oil

Method

Sift flour into bowl and make a well
Slowly pour in milk and mix
Beat egg - add and mix
Mix until smooth - all lumps removed
Add beef
Add oil to frypan
Pour batter into frypan (pikelet size)

When bubbles have popped, flip over

Cook for 2-3 mins more

Remove from frypan and drain on paper towel
Serve warm

What's in season - November

2009-11-03T10:36:00.005+10:00

From blueberries to zucchini, find out which fruit and vegetables are at their very best and cheapest in November:

Fruit

Bananas

Blueberries

Carambola/starfruit

Cherries

Grapefruit

Honeydew melons

Lychees

Mangoes

Rockmelon/cantaloupe

Watermelon

Oranges

Red papaya

Passionfruit

Pineapple

Strawberries

Vegetables

Artichokes

Asparagus

Chinese greens

Gai lan (Chinese broccoli)

Green beans

Cucumber

Chillies

Hass avocado

Lettuce

Spring onions/green shallots

Peas

Potatoes

Silverbeet

Snow peas

Spinach

Sugar snap peas

Sweet corn

Zucchini

Source - Taste.com.au

Prawns, Scallops, Cream

2009-10-30T15:21:00.001+10:00

Ingredients

1 lb. Prawns, shelled and deveined

4 oz. Scallops, cleaned

2 oz. Butter

2 cloves garlic

½ cup dry white wine

1 cup cream

1/4 cup water

1 tbsp. Corn starch

1 tsp. Lemon juice

1 tbsp. Chopped parsley

3 shallots

salt and pepper

Directions

Melt butter in pan, add crushed garlic and cook 1minute.

Add wine and cream and bring to boil, boil rapidly 3 to 4 minutes.

Combine water and corn starch, pour into cream mixture, stir until mixture boils.

Add lemon juice, salt and pepper.

Add seafood to sauce and cook 2 minutes, stir in parsley and chopped shallots.

I intend to make this very soon (and ask a friend to enjoy it with me). Will post photos when I have them :)

Cupcakes

2009-08-29T23:17:00.003+10:00

I love them!

So easy to make and great for birthdays.

More hygenic to eat than a big cake so makes it great to take to kindy and share with other kids.

Just a basic recipe with one majorly requested ingredient .....

Yellow Colouring!

Yep, they all had to be yellow with chocolate icing and sprinkles.

Gotta love a boy who knows what he wants!

They tasted great too :D

5 Minute Chocolate Mug Cake

2009-07-30T01:02:00.003+10:00

Ingredients

4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
A small splash of vanilla extract
1 large coffee mug
Method
Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly.
Pour in the milk and oil and mix well.
Add the chocolate chips (if using) and vanilla extract, and mix again.
Put your mug in the microwave and cook for 3 minutes at 1000 watts.
The cake will rise over the top of the mug, but don't be alarmed!
Allow to cool a little, and tip out onto a plate if desired.

EAT! (this can serve 2 if you want to feel slightly more virtuous).
And why is this the most dangerous cake recipe in the world ?

Because now we are all only 5 minutes away from chocolate cake at any time of the day or night!

Banana Cake

2009-07-30T00:51:00.002+10:00

Ingredients

6 tablespoons butter
3/4 cup sugar
2 eggs
3 medium bananas
2 cups self-raising flour
pinch salt
1/2 teaspoon bicarb soda
2 tablespoons milk

Method

Cream butter and sugar.
Add beaten eggs. Beat well.
Peel and mash bananas. Add to creamed mixture and mix well
Sift flour, salt and soda together.
Fold in dry ingredients alternately with milk to form a soft dough.
Spoon mixture evenly into two greased and lined 18 cm sandwich tins.
Bake in a moderate oven for 25 to 30 minutes.
Cool on a rack.

When cold, sprinkle top with icing sugar.

Basketti

2009-07-29T18:32:00.004+10:00

I'm so glad my boys like my cooking.

Tonight was supposed to be Shepherd's Pie but it turned into Spaghetti or as my boys call it -
"Basketti".

Such a quick and easy meal and they all ask for 2nds and 3rds.

I'm told that it is even better than the canned stuff hahahaha

It would want to be.

Menu Plan Monday - Toni - 27 July 2009

2009-07-27T23:03:00.003+10:00

Monday - Alfredo Pasta & Sausages (Cook sausages, chop small, add to finished pasta)

Tuesday Steak, mashed potato, carrot, corn, beans

Wednesday - Shepherd's Pie

Thursday - Savoury Steak

Friday - Homemade Mini Pizzas

Saturday - Rump Roast & Vegies

Sunday - Bacon & Eggs on Toast, Muffins

Leftovers

2009-07-19T14:44:00.002+10:00

I love having leftovers in the fridge!

Don't you?

It makes it so much easier especially for busy weekends if you don't have to arrange cooking a meal.

The males of my family have had a great weekend eating leftover chicken curry and spiral pasta lasagna (as they call it).

Fettuccine Alfredo

2009-07-18T11:13:00.002+10:00

Ingredients

500g fettuccine or tagliatelle
100g butter
1 & 1/2 cups freshly grated parmesan cheese
1 & 1/4 cups (300 ml) thickened cream
1/4 cup chopped fresh parsley
Salt & Pepper, to taste

Method

Add Pasta to lage pan of rapidly boiling water and cook until just tender. Drain in a colander and return to pan.

While pasta is cooking, heat butter in a medium pan over low heat. Add parmesan and cream, bring to the boil, stirring regularly.

Add parsley, salt and pepper and stir to combine.

Add to pasta and toss well. Serve immediately.

Looking forward to Monday

2009-07-17T16:14:00.003+10:00

I am so ready to menu plan again :D

I will once again have a post stroke blog ready for Menu Plan Monday.

Keep watching!

Cooking again :D

2009-07-14T19:04:00.003+10:00

I am once again in control of my kitchen and it feels good.

Last Wednesday, the Occupational Therapist had a home visit instead of me going to the Rehab centre.

I made rissoles, mashed potato and vegies. Gravy as well of course :D

It felt so good to be making a meal from start to finish all on my own again.

I have another home visit on Friday with the OT but since she said I did so well and didn't say I couldn't, I started cooking by myself yesterday.

Started off easy with corned beef fritters (which we all love) and today I made chicken curry.

Woohoo!!!

Glad to be on the cooking train again :D

Still Not Cooking :(

2009-06-16T23:37:00.002+10:00

Hey all *waves*

Hope everyone has been cooking up a storm.

I'm still not allowed to cook at the moment.

The sensations in my right side, especially my hand, are very slow at returning so I'm on a heat/hot ban until at least mid-July.

Bummer.

But I have a great friend who has an excellent food blog.

I'd like you all to check it out!

http://passthebeansplease.blogspot.com/

Say hello to Bonnie for me ;)

But keep checking in with me to see what I have for you over the next few weeks.

Sorry to go AWOL

2009-06-02T19:15:00.001+10:00

I had a Stroke on the 8th of May so currently I'm not cooking. Until I've had therapy to help regain sensation/feeling in my right side - not allowed to cook :(

Hopefully though I'll be able to motivate myself to make some posts.

Monday's Dinner

2009-05-04T13:52:00.004+10:00

Tonight we're having left over stew.I made it last night in the pressure cooker.If I had been organised more I would of made it in the slow cooker :DI'll add some pasta to it tonight to make it go further.Even the boys are eager to eat it again.

Ingredients

2kg Rump steak diced
8 Potatoes quartered
2 cups beans (fresh or frozen, however you like)
2 cups carrots
Salt
Pepper
3 cups water

I also add a sachet of Stroganoff seasoning

Once cooker comes to pressure, reduce heat
Cook for 1 hr
Release pressure and remove lid
Add gravy mix to thicken

Anniversary

2009-04-30T18:09:00.002+10:00

On Monday it was our 18th Wedding Anniversary. We decided to go out for lunch on Tuesday when we were childless hehehehehe

We decided to go to the Hog's Breath Cafe.I love this place.
I've never had a bad meal yet.
True to form, the food was magnificent.
I had the plain Rib Fillet with curly fries, vegetables and diane sauce.

Gary had Garlic Mushroom Rib Fillet with mashed potato, vegetables and mushroom sauce.

We were so stuffed we had to walk for a bit after we ate :D

mmmmm so yummy

2009-04-11T17:14:00.003+10:00

Tonight is Roast night and the roast today is Pork.

I love pork especially when its roasted. I'll blow my own trumpet here and say I make a darn good crackling too :D

Potatoes are cooking now.

I can't wait until dinner time mmmmmmmmmmmm

Menu Plan Monday ~ Toni ~ 6 April 2009

2009-04-07T14:11:00.002+10:00

Monday - Pasta with cheese sauce & ham

Tuesday - Devilled Sausages

Wednesday - Crumbed Chicken and vegies

Thursday - Savoury Steak

Friday - Pizza

Saturday - Roast

Sunday - Eggs on Toast, Muffin

I must say - WOW!

2009-04-03T16:41:00.002+10:00

Wow Melbourne. You're a great city to visit.

The foods that we ate last weekend from the various restaurants, eateries, cafes. Oh my gosh, it was devine.

So in saying that, I now have a bit of fodder for blogs :D

I still need to download pictures and scan images so next week I'll start posting with a vengeance.

A Quickie Post

2009-03-26T22:26:00.001+10:00

I know I've been very slack this week in posting but I will make up for it next week :D

I'm off to Melbourne Friday morning and get back Sunday evening.

Until then my friends ...........

Stay safe and happy :D

Menu Plan Monday - Toni - 23 March 2009

2009-03-23T19:26:00.002+10:00

Monday - Spaghetti Bolognese

Tuesday - Steak Diane

Wednesday - Beef Stronganoff

Thursday - Chicken Curry

Friday - Homemade Pizza

Saturday - Roast Pork & Vegies

Sunday - Scrambled Eggs on Toast

Spaghetti Bolognese

2009-03-23T19:18:00.003+10:00

This is such a favourite in my house. All the males love it.

The female doesn't but ........ oh well!!!!

I use :

1kg of mince (ground beef)
1-2 tbspn Worcestershire sauce
1 can tomato soup
2 beef stock cubes
1 tbspn of brown sugar
1 onion
Garlic (to taste)
2 cans of water (use the tomato soup can)

All of that goes in a big saucepan and I "chop" up the mince so its like meatballs (much easier than rolling them lol)

Cook for about 20 mins or until the mince is totally brown.

Add cooked spaghetti, serve onto plates and sprinkle with cheese.

Five Food Groups Series - Number 4

2009-03-20T05:01:00.000+10:00

Milk, Yoghurt & Cheese

From an irresistible slice of smoked cheddar with relish, to a fresh strawberry smoothie, or a dollop of yoghurt on sliced ripe mango, there's nothing quite like the creamy, indulgent taste of milk, cheese or yoghurt.

Dairy products can also be enjoyed in a multitude of sweet and savoury ways. Milk can be poured on cereal, added to mashed potato, used to poach fish, or blended in a fruit smoothie. Yoghurt is great as an accompaniment to many savoury dishes - such as couscous or curry - as well as with fruit for a delicious snack or dessert. Cheeses are also fantastic on their own, on top of pasta, in salad, on bread or even as a simple cheese platter.

Better still, when it comes to dairy products there are plenty of different flavours and reduced fat options available - so you can always find one that suits you, and can still enjoy your favourite milk, yoghurt or cheese every day.

Why is this group good for me?

Milk, cheese and yoghurt are high in calcium, which is essential for healthy bones and teeth. Calcium helps young bones grow strong.
Dairy products are also an excellent source of protein - which helps our body's cells grow strong and healthy and riboflavin and vitamin B12, two of the B group vitamins.

Fresh food tips

How many serves a day do I need?

You should have at least 2 serves of dairy produce every day. Fat-reduced products are recommended for those over 2 years of age. One serve is equivalent to:

40g of cheese

200g tub of yoghurt

250ml of milk or fortified soy milk.

250ml of custard

Fresh food tips

Enjoy a fresh fruit smoothie with your breakfast. Combine a banana, 1 cup of skim milk, 1/3 cup of natural yoghurt, 1 teaspoon of honey and 1-2 tablespoons of wheat-germ in a blender, whiz and drink!
Rich in iron and protein, these foods provide us with the strength and stamina our bodies need for everyday activity.

Try to choose lean cuts of meat or chicken wherever possible, and match this with a healthy preparation method such as stir-frying, grilling or poaching - which don't need extra oil.

Eggs, nuts and legumes - such as chickpeas and lentils - also make fantastic, easy alternatives to meat.

Barbecue slices of haloumi on a hot grill and serve sliced with kalamata olives and quartered Roma tomatoes in a Greek salad.

Spice up a cheese platter with fresh dates, halved and topped with slices of blue-vein or cottage cheese.

If you don't like to drink milk on its own, try adding it to cooking. Make a cheesy sauce to serve over vegetables by melting 2 tablespoons of reduced fat butter with flour in a saucepan, and adding 1 cup of skim milk and 1 cup of low fat grated cheddar

Crumbed Sausages

2009-03-18T17:09:00.003+10:00

Ingredients
8 sausages
2 teaspoons flour
6 tablespoons breadcrumbs
1 egg, beaten
Pepper & salt
375ml water
1 tablespoon butter

Method

Prick sausages and roll in seasoned flour
Put egg and breadcrumbs into separate shallow dishes
Roll sausages into egg, then roll into breadcrumbs
Heat butter in frying pan
Place sausages in frypan and cook for 15-20 minutes or until browned nicely
Lift sausages out. pour off nearly all the fat and add the remainder of seasoned flour in the frying pan.
Stir until brown. Gradually add water and 2 tablespoons tomato sauce if liked. Strain around sausages and serve.

Nice with home-made chips and vegies.

Curried Prawns

2009-03-17T19:22:00.000+10:00

Oh yummo!

I love prawns :D

Tonight's dinner was curried prawns. Same curry preparations that I use for the curried chicken just using prawns instead.

This time though, I processed the prawns so it was really fine throughout the curry, didn't tell the boys about prawns being in it so they ate it without complaint.

Still haven't told them they ate prawns yet hahahahahahaha

Slow Cooker

2009-03-15T22:10:00.004+10:00

I am loving having a slow cooker. I honestly can't believe I didn't buy one years ago. Everything tastes so much nicer.

Here is my first meal made in my SC. Beef Stroganoff & Rice.

Chicken Curry made a few nights later. Didn't even have to add rice too it, just had some bread on the side.
Can anyone say YUMMY?

2 weeks in a Row

2009-03-14T17:45:00.002+10:00

Now this is a bonus. My mum has invited us for dinner the last two Saturdays. What a score! Last week was Roast Beef (on my menu) and tonight is Roast Pork (also on my menu).

The extra bonus is now I have 2 roasts still in my freezer so I don't have to spend the extra on them for the next two weeks.

Isn't that exciting?

Yeah, glad you agree.

This is approximately $25-30 saving for me already this fortnight and I haven't even stepped outside the door to shop this week.

Kaching!!!!!

Five Food Groups Series - Number 3

2009-03-13T08:00:00.001+10:00

Fruit

Savour the taste of summer with a dessert platter of mangoes, cherries, nectarines, peaches and grapes. Keep sugar-cravings at bay by snacking on fresh berries and natural yoghurt Or top off a roast dinner with a warm, hot baked apple stuffed with prunes and walnuts.

With so many different shapes and sizes, in almost every colour of the rainbow, fruit is one of nature's true delights. Packed with vitamins, minerals and natural sugar, it's also a delicious and healthier alternative to the lolly jar.

Make the most of fruit by learning what's in season. Summer brings a smorgasbord of delicious fruits - including grapes, melons, mangoes, peaches, nectarines, pineapple, strawberries and cherries. In cooler months, you can't go past crisp apples, pears, or juicy sweet oranges, mandarins and tangelos.

Fresh, poached, squeezed, baked or fried, fruit offers an enormous variety of delectable flavours and textures. It also works wonders for our digestion, teeth, gums, immunity and overall well being. As the old saying goes, 'an apple a day….'

Why is this group good for me?

Fruit is an excellent natural source of fibre - which helps our digestive systems to process food efficiently.

Fruit is also a great alternative to refined sugar snacks - packed with a wonderful combination of vitamins and minerals essential for our day-to-day wellbeing and far fewer kilojoules.

All fruits are good sources of vitamin C, but oranges, mandarins, kiwifruit, berries, grapefruit, melons and pawpaw are especially good sources of this essential vitamin, which can boost your immune system.

How many serves a day do I need?

Try to enjoy at least 2 serves of fruit every day. An example of a serve could be:

1 medium sized fruit eg. apple, orange, banana, etc
2 small sized fruit eg. figs, plums, nectarines, etc
4 dried apricots or 1 ½ tablespoons of sultanas
1 handful of fresh raspberries
8 strawberries
1 cup of diced fruit
¼ medium melon
½ cup of fruit juice

Fresh food tips

One of the few savoury fruits, avocado is a delicious and healthy alternative to butter or margarine, with only a quarter of the fat content of yellow spreads. Avocado is also a good source of vitamin E, an antioxidant which is great for good health. For a quick and delicious breakfast, smooth ripe avocado on wholemeal toast with slices of vine-ripened tomato, thinly sliced mozzarella cheese, basil and some cracked pepper.

When summer heats up, start sipping on a fruity cocktail made with 300g pureed watermelon, the juice from one orange and ¼ cup of pureed strawberries. Just one fresh fruit cocktail will provide your total daily fruit intake!

For a fun barbeque dessert, try fresh fruit kebabs with banana, strawberry, kiwifruit, grapes and rockmelon. Serve on a platter with a yoghurt dip.

Slices of ripe stone fruit - such as peaches, plums and nectarines - make great additions to salads. They're also delicious cooked on the barbeque and served on a cheese platter alongside a creamy slice of camembert.

Yummy!

2009-03-11T12:24:00.003+10:00

I've so enjoyed my meals for the last two nights.

Last night was a huge success for the first time use of a slow cooker. I'm so glad Bonnie introduced us :D

A slight change to the menu this week -

Tonight (Wednesday) will be homemade pizzas
Thursday will be curry chicken - slow cooker

Already looking forward to Thursday :D

Menu Plan Monday - Toni - 9 March 2009

2009-03-09T22:48:00.005+10:00

Monday - Devilled Sausages & Rice

Tuesday - Beef Stroganoff

Wednesday - Sweet & Sour Chicken

Thursday - Homemade Pizza

Friday - Left-Overs

Saturday - Roast Pork & Vegies

Sunday - Scrambled Eggs on Toast

Sweet and Sour Chicken

2009-03-08T22:37:00.000+10:00

Ingredients:
1 ½ lbs/ 0.7 kg boneless, skinless chicken breasts or thighs
2 tbsp tomato sauce/ ketchup
1 cup water
½ cup white vinegar
1 tbsp soy sauce
1 cup brown sugar
2 tbsp cornflour
2 tbsp water

Method:
Combine sauce, cup water, vinegar, soy sauce and sugar in slow cooker. Stir.
Add chicken. Stir and cover. Cook on Low for 6-8 hours or on High for 3-4 hours.
Combine cornflour and second amount of water in small bowl. Stir into slow cooker. Cook on High, stirring often for 15 – 20 minutes until thickened. Serve with rice.

Saturday Roast

2009-03-07T19:01:00.000+10:00

Don't you love a nice roast dinner with all the trimmings?

I do. Whether its beef, pork or chicken, I love it!

We went to my parents' for dinner tonight and my mum cooked a roast beef. It was so yummy. Everyone enjoyed it but I don't think anyone did as much as Connor. The meal he had was as big as mine and he ate every bite.

Saturdays are the only days we have a nighttime meal as a family so I always try to have a roast so it was a good thing that mum made one :D

Five Food Groups Series - Number 2

2009-03-06T18:59:00.000+10:00

Breads & Cereals

Prepare for a busy day with a hearty breakfast of homemade muesli and wholegrain toast. Fill up at lunchtime with a toasted pita pocket stuffed with tandoori chicken, bean sprouts and avocado. Or relax in the evening with a welcoming bowl of prawn, saffron and snow pea fettuccini.

Flavoursome, versatile and convenient, breads, cereals, rice, pasta and noodles are the basis of most our meals. Wholemeal grains have, on average more than twice the fibre of white bread -and wholegrains take longer to digest and keep you satisfied for longer. They provide long-lasting energy, are satisfying, and help us keep up with the demands of a busy lifestyle.

Best of all, there's no limit to the range of flavours, varieties and textures on offer. From creamy risotto to crumbly rye bread, you'll find something to suit every occasion.

Why is this group good for me?

Bread, cereal, rice, pasta & noodles are rich in carbohydrates. Wholegrain breads and cereals and all types of pasta provide slow release glucose that keeps us satisfied for longer. Whether you're a new mum, a growing child, or a busy office worker, all of us need carbohydrates for energy supply, to help our bodies function effectively.

Wholegrain and wholemeal breads and cereals are also good sources of fibre - which keeps our digestive system functioning as it should. Wholemeal and wholegrain varieties have a low glycaemic index, which means their carbohydrate is broken down slowly to form glucose and the slow-release of energy from this process helps keep us feeling full for longer.

How many serves a day do I need?

Try to have at least 4 serves every day. An example of a serve could be:

1 cup of cooked pasta, noodles or porridge

1 cup of cooked rice

2 slices of bread or 1 medium bread roll

1/2 cup of natural muesli

1 cup of breakfast cereal

Fresh food tips

There's nothing like an appetising bowl of Italian-style pasta. Lightly fry some button mushrooms in a pan with onion and garlic. Add a dash of white wine, some fresh snipped oregano or thyme or finely chopped rosemary and some tomato puree and pour over freshly boiled veal tortellini. Top with a sprinkle of finely grated parmesan.

Take your tastebuds on an exotic journey with a Vietnamese beef noodle soup. Boil beef stock with lemon juice, star anise, ginger and lemon grass. Place uncooked rice noodles and strips of raw beef into bowls and cover with steaming broth. Top with fresh basil, coriander, lime, chopped chilli and bean sprouts.

Start the day with fruity French toast. Dip a thick slice of raisin bread into a bowl of whisked egg, and lightly fry it on both sides until the egg is cooked. Serve with poached peaches and ricotta cheese.

For a healthy kick-start to the day, make your own homemade muesli with rolled oats, wheatgerm, a little toasted flaked coconut, dried apricots, cashews and linseeds. Serve with slices of banana and fresh yoghurt.

Need a quick and easy dinner for two? Try this simple baked risotto. Throw 1 cup of Arborio rice into a baking dish, and add 1 ½ cups of salt-reduced vegetable stock, a small knob of butter or 2 teaspoons of olive oil and 350g of diced pumpkin. Bake for 30 minutes at 190°C until the rice is soft. Top with grated parmesan and serve.

Savoury Steak

2009-03-04T19:55:00.002+10:00

OMG! This was tonight's dinner and it was fantastic.

I mean it!!

You really have to try this recipe.

If you do and you increase the amount of meat, make sure you increase the liquid as well.

Instead of our usual rice as a base, tonight I made mashed potato and it just rounded the meal out to perfect.

Recipe Here

Menu Plan Monday - Toni - 2 March 2009

2009-03-02T17:55:00.009+10:00

Okay, let's go. Here's to #1 of many Menu Plan Mondays :D

Monday

Individual Pizzas

Tuesday

Chicken and Rice

Wednesday

Savoury Steak

Thursday

Quiche

Friday

Prawn Laksa

Saturday

Roast Beef and Vegetables

Sunday

Scrambled Egg / Toasted Sandwiches

I've done it

2009-02-28T17:28:00.003+10:00

Okay, I've planned my next week's meals and shopped accordingly *yay*

I did go over budget by way too much ($160) and it means I only have $40 for the following week but I'm hoping that now I have some of the ingredients it means I won't have to buy that much anyway.

I did similar the last fortnight and it worked out with me having $20 left over so maybe this is how I'll shop. Shop up big week 1 and then small week 2.

We'll have to see.

Wait for Monday when I post my first ever Menu Plan Monday!

Five Food Groups Series - Number 1

2009-02-27T08:00:00.000+10:00

Vegetables & Legumes

Drizzle olive oil over chick-peas, rocket and roast pumpkin for a hearty summer salad! Get the morning off to a great start with a zesty carrot, celery and coriander juice. Or throw some skewers of colourful fresh veggies basted with chilli on the barbecue!

There are simply endless ways to enjoy vegetables. Packed full of valuable nutrients, they form an essential part of a healthy diet. And the good news is they can be absolutely delicious - particularly when in season and prepared the right way.

Why is this group good for me?

Vegetables are full of fibre, which is good for your digestive tract. They also provide a wide range of vitamins and minerals essential for normal growth and health.

If you're watching your weight, fresh vegetables are great for both meals and snacks – as some of them contain few kilojoules.

Vegetables are also versatile, easy to prepare, and add colour and flavour to any meal - perfect if you're catering for a hungry family. Try to cook vegetables as lightly as you can and as close to serving time as possible to get the full nutritional benefits.

What is a serve?

Try to have at least 5 serves of vegetables or legumes a day. A serve is generally ½ cup of cooked vegetables or 1 cup of raw or salad vegetables. Some other examples of a serve include:

* 1 medium potato
* 1 medium carrot
* 1 cup of fresh bean sprouts or leafy vegetables
* 2 florets of broccoli
* 3 sticks of celery
* 3-4 button mushrooms

Fresh Food Tips

By cooking vegetables in different ways, you can explore all sorts of varied flavours and textures.

Steaming is fantastic for retaining colour, taste and nutrients - ideal for delicate vegetables that can be enjoyed firm and slightly crunchy, such as broccoli, asparagus, carrots, zucchini or squash. Also great for potatoes, pumpkin or yams. Serve steamed asparagus or broccoli topped with sunflower seeds and slivered almonds for some extra taste and crunch.

Boiling is useful for those times when you can't steam your veggies, but it results in the greatest vitamin losses. Be careful not to overcook - so the veggies retain their flavour. After boiling, drain the water into an airtight container and freeze as a healthy, natural vegetable stock to use in soups, casseroles or stir fries.

Blanching is used to soften the edges on vegetables or to remove their skins prior to freezing or grilling. Blanched snowpeas and fresh green beans are fantastic in salads, especially combined with other soft textures such as goat's cheese or roast pumpkin. Blanch vegetables by steaming or boiling for 1 minute and then plunging into cold water. Drain after a couple of minutes cooling.

Roasting works to intensify the flavours and natural sugars within vegetables so they become caramelised. Oven-roasted tomatoes can be made by halving Roma tomatoes, brushing them with garlic, mixed herbs, olive oil and some cracked pepper, and cooking them in a slow oven for an hour. Roasted tomatoes are great served for breakfast with fresh bread and ricotta cheese. Other vegetables that roast well include small whole potatoes, chunks of peeled sweet potato or pumpkin, whole carrots, small whole beetroot (peel after roasting) and peeled and halved parsnips.

Stir-frying is another quick and healthy way to prepare fresh vegetables as it uses very little oil, and helps retain their natural crispness and taste. Stir-fried vegetables are delicious served with rice or noodles and topped with coriander and sunflower seeds.

Barbequed vegetables are quick, easy and quite unique in flavour. Sweet potato slices on the barbeque give an interesting edge to steak and sausages. Simply slice a sweet potato into thin circular slices, place on the grill, and cook until crispy and brown on the outside, and soft on the inside.

Menu Plan Mondays

2009-02-26T05:00:00.000+10:00

I've wanted to do this for awhile but for me it was always like a Wednesday due to when my money came in. Now I get my money on Fridays so can then plan my menu and grocery shop on the weekend.

My friend Bonnie has been doing this for ages. Bonnie's MPM

So I hope to follow in her footsteps, get my act together and start planning out the meals for my house :D

Savoury Steak

2009-02-25T05:00:00.000+10:00

I first made this meal when I was in Grade 10 doing Home Economics. Boy! That is a really really long time ago now hahahahaha

Anyway, I loved it when I first made it and I still love it now and luckily, so do my family so this is a favourite of ours.

Next time I make it I'll take a photo for you.

Ingredients

500gm Steak (I use Rump)
1 Onion, sliced (I substitute Onion Powder)
1 cooking Apple, grated
1 tbs Brown Sugar
1 tsp Mustard
1 tbs Worcestershire Sauce
1/2 cup Tomato Sauce
1 cup Water
1 tsp Salt
Pepper
Seasoned Flour

Method

1. Roll steak in seasoned flour. Fry lightly to seal edges and place in a casserole dish.

2. Saute other ingredients in fry pan. Bring to boil then pour over meat.

3. Bake in a moderate over 1&1/2 - 2 hours (or until tender)

For variations try using chicken pieces instead of meat.

Five Food Groups Series

2009-02-24T16:16:00.005+10:00

Whether it's the rich aroma of a tender steak cooking on the barbeque, a warm loaf of freshly baked bread, or the first slice of mango in summer, there's nothing quite like the taste, texture and variety offered by fresh food.

To help choose foods with the right mix of essential nutrients, the Australian Healthy Eating Guidelines recommend basing your diet on the Five Food Groups. To stay healthy, it's recommended you eat a certain number of serves from each of these five groups every day.

Thanks to the Woolworths website, I'm going to do a little mini-series on the Five Food groups that we should all be using. I say the collective "we" but really, the finger is definitely pointed at ME!!!!

1. Vegetables & Legumes
2. Breads, Cereals, Rice, Pasta and Noodles
3. Fruit
4. Milk, Yogurt & Cheese
5. Meat, Fish, Poultry, Eggs, Nuts & Alternatives

So on Friday, I'll start with number 1.

Prawn Laksa

2009-02-24T14:07:00.006+10:00

Ingredients
200g rice stick noodles (medium thickness) 100g bean shoots, ends trimmed 1 bunch coriander, leaves picked 1 tbs vegetable oil 1/2 cup prepared laksa paste 2 x 270ml cans Woolworths Select Reduced Fat Coconut Cream		3 cups chicken stock 200g snow peas, trimmed 125g Australian Sweet baby corn, halved 1 carrot, sliced 500g green banana prawns, peeled and deveined 2 limes, quartered

Method

1. Place noodles into a large bowl and cover with boiling water. Stand for 10 minutes until soft. Soak bean shoots and coriander in iced water and set aside.

2. Meanwhile, heat oil in a large saucepan. Add laksa paste and cook for 2 minutes until aromatic. Stir in coconut cream and stock and bring to the boil.

3. Add snow peas, corn, carrot and prawns and reduce heat to medium. Cook for 3 minutes until prawns have changed colour. Divide noodles between serving bowls. Ladle over soup, prawns and vegetables. Top with bean shoots and coriander and serve with a wedge of lime.

Caramel pudding

2009-02-18T23:29:00.001+10:00

INGREDIENTS - SERVES: 10

PUDDING
2 egg whites
1/4 cup brown sugar
1/2 teaspoon bicarb soda
1/2 cup apple sauce (in jar)
3/4 cup mashed banana (2 medium bananas)
1 1/2 cups self-raising flour

SAUCE
1 cup brown sugar
1/2 cups water

METHOD

Preheat oven to 180 C fan forced.

To make pudding: In a medium size mixing bowl beat egg whites and sugar for 1 minute using an electric beater. Stir bicarb soda into apple sauce (it will froth) then add to bowl. Add mashed bananas and combine. Gently fold flour into mixture in one go, DO NOT BEAT as this will make the pudding tough. Pour pudding mixture into a casserole dish (8 cup capacity).

To make caramel sauce: Sprinkle 1 cup of brown sugar over top of mixture and then gently pour water over the top. Bake 30-35 minutes or until firm to touch in centre.

Think I'll have to try this one out soon :D

Muffins!!!

2009-02-16T18:11:00.003+10:00

And not the sweet variety :D

Tonight's meal is bacon and egg muffins with cheese. Yum! So easy to make and so good to enjoy!

Homemade are much better than the ones sold under the golden arches lol.
For Gary I might scramble his eggs though, add some baked beans and put the muffins on the side.

The Cook and the Chef

2009-02-11T22:12:00.004+10:00

This is one of my favourites shows. It started back tonight *woohoo* on the ABC at 6.30pm. I love the cook - Maggie, and the chef - Simon, together. They are a really great team and I so enjoy the bantering that goes on between them. Neither of them are pretentious either.

This was my pick of the recipes from tonight's show.

Pavlova, Macadamia

Ingredients - Makes 1 large, 6 servings

Meringue:
4 egg whites, at room temp
180 g caster sugar
½ cup macadamia nuts roasted & roughly chopped
1 pinch cream of tartar

To assemble the pavlova:
3 ripe bananas sliced
¾ cup crème fraiche
¾ cup whipped cream
Pulp of 6 passionfruit
Method

Beat the egg whites in the bowl of an electric mixer until soft peaks form, add cream of tartar. Add the castor sugar slowly in 3 additions beating well after each addition. Make a 20 cm circle then begin adding the nuts. Continue to process until glossy. Line a large baking tray with baking paper, spoon the meringue into the centre of the paper and gently spread out into a rough circle. Place in an oven (not fan forced) previously heated to 180C and immediately turn the heat down to 140C. Cook for approx. one hour and a quarter. Turn the oven off leaving the door slightly ajar and allow the pavlova to cool.

To Assemble:
Mix the crème fraiche through the whipped cream. Divide this mixture between the pavlova bases or all onto the top of the large base, top with the sliced banana and then with the passionfruit pulp.
The Cook and the Chef

Roast Beef Dinners

2009-02-09T02:39:00.005+10:00

I cooked a roast beef today with roasted potatoes and other vegies. I really enjoy a good roast on so many different levels.

I love meat
I love roast vegies
I have fond memories of family lunches and dinners where my mum had cooked a roast dinner with the trimming.

From as early on as I remember, we always have a day that was family dinner. Originally this was Sunday lunch as dad worked his own cab and this is the time that fitted in. At this age, there were only 7 of us, my parents, two brothers, two sisters and myself.

For years we had this family meal and for years we had the after-squabble over the dishes lol

As we started to grow older, the roast was moved to Sunday night, then Monday night. By this time our family had grown to 12 people around the table with 3 kiddos coming along not much after.

It was always such a joy to have all the family together. We would laugh and talk and disagree and start laughing all over again. We had a kitchen clean-up roster so no-one could argue who's turn it was. We were all very organised.

The next thing we knew there were now 20 people around the table to be fed :o How did we get so big so fast. But you know, everyone just fitted in as they could and still came every week.

Eventually, the family Monday dinners slowed down to the once a month get togethers. As the children started to grow up more and kept the parents b

usy, our roast dinners together became non-existent. My younger sister and I didn't have any kids at this time so I sure she, like me, missed the gathering of our family.

Now though, we have our own brood, 3 for her and 3 for me, to add to the mix. Trying to get 26 people around a table is near impossible if you're not at a restaurant. And we would always have an extra seat for nan whenever she came over too.

So now, I've started my own ritual. Saturday nights are our family nights. Literally we only have 1 night a week together as a family so I see this as a very important time in our lives. I generally try to have a roast of some kind cooked and ready to go for our dinner. Sometimes, like last night, and we get to go somewhere else for dinner, my roast waits for the following day. But that's okay!

Last Saturday night was the first time that my entire family (less 1) was able to come together for a celebration and it was fantastic. Everyone had such a great time. Lots of laughter and no tears.

Ahhhhhhhh the memories!

Our first Roast Dinner after grandchild #1 was born

Shepherd's Pie

2009-02-07T20:15:00.005+10:00

Don't you just love a good shepherd's or potato-top pie?

I do! My boys absolutely love it. My parents were making this for dinner tonight so they invited us over. There are never any complaints when this is on the menu.

Ingredients

500 gms Minced Beef
1 onion finely chopped (I omit this and use onion powder instead)
2 carrots chopped
1 cup peas (or beans)
1 large tomato chopped
1 large tomato sliced
Soy Sauce
1 cup water
Gravy powder
6 potatoes - cooked and mashed
2 cups grated cheese

Directions

Cook onion in saucepan until clear. Add mince and brown. Add carrots, peas, chopped tomato, soy sauce and water. Mix together. Bring to boil. Put on lid and simmer until cooked. Thicken with gravy powder.

Pour mince mixture into baking dish. Layer sliced tomato over mixture. Put mashed potato on top and sprinkle cheese over.

Cook in moderate oven (180 C) until top is golden brown.

It's Left-overs Night

2009-02-05T19:23:00.002+10:00

I love left-overs night. It means I don't have to cook *yay*

Just pop it in the microwave and its ready :D

But of course the boys don't want left-overs but that's okay they settled for pizza toast.

Toast 2 slices of bread
Add thin layer of sauce (pizza or tomato)
Sprinkle grated cheese
Top with meat, pineapple, onion (whatever you want)

Into the microwave for 1 min (time depends on your mic) and its ready to eat.

Very easy and everyone satisfied.

I feel like ......... hmmmmm

2009-02-04T16:06:00.000+10:00

Tonight's dinner will be Chinese Beef and Hokkien Noodles.

I love hokkien noodles and will quite happily eat them by themselves but I also like the chinese beef so they will go well together.

Again, I am cheating and using a bottle sauce that I just have to add the beef and whatever vegies I decide to use, to.

Will try to remember to take a photo of it :D

Poppy Seed Muffins

2009-02-04T03:00:00.000+10:00

Thanks Toni, for the invitation to publish to your great new cooking blog !!

I thought for my first post I'd share these amazing muffins that we made together yesterday !!

1. Preheat the oven to 160 fan forced. (maybe go about 180 if it's not fan forced)

2. Mix the following ingredients 'til lumps of flour are gone ...

1 and 1/2 cups vegetable oil
4 cups flour
2 tsp salt
2 tsp baking powder
4 eggs
2 cups milk
3 cups sugar
2 Tbls poppy seeds
2 tsp vanilla extract
2 tsp almond extract

3. Pour into muffin tins.

4. Bake 20 - 25 minutes. I always bake about 10 minutes, then check them every 5 minutes after that til they are done. (when a toothpick inserted into the middle of them comes out clean ! )

Bangers & Mash

2009-02-03T22:53:00.002+10:00

Don't you just love the sound of that?

Bangers & Mash! Bangers & Mash!

I do!

So that is what tonight's meal was supposed to be, bangers, mash & greens.

Well I got the bangers made, then the boys asked for them to be put on bread with cheese & sauce so I did that for them. Then for Gary I gave him chips, bangers and baked beans. He was happy with that so all is good.

Tomorrow I trying to decide to have a roast or chinese beef hmmmmm..............................

Thursday Dinner

2009-01-29T23:56:00.002+10:00

Tonight we had beef stroganoff with rice. I really love this dish. Of course I leave out the onion and mushrooms (substitute onion powder) and use plain rice.

My guys all love this and always ask for seconds (sometimes thirds). So I guess I need to start doubling the recipe so they can eat more :)

I cheat and use a jar of the strog sauce. I wish though you could buy the sour cream in smaller tubs. I guess I'll have to start making this every week so nothing gets wasted.

This is great too as leftovers for lunch. On bread! Yummmmmm fresh bread, butter and strog/rice. I'm looking forward to tomorrow :D

Spring Clean Your Kitchen any Time of the Year

2009-01-28T17:41:00.007+10:00

By Glynnis Whitwer

Although spring is the traditional time to deep clean our homes, it can be productive at any time of the year. Our kitchens are a great place to start since we spend many happy family hours in this room. In addition to making your kitchen more sanitary, cleaning also helps us get organized, thereby saving time and money. Get started today with these four easy tips to sprucing up your kitchen.

Clean out the food in the cupboards, freezer and fridge.

Reorganize your pantry.

Deep clean.

Microwave oven – To soften built-up food, microwave 2 cups of water with 2 tablespoons of lemon juice or vinegar for 2 to 3 minutes. Remove bowl and wipe with clean cloth. Repeat if necessary.

Coffee maker – Run with equal parts of white vinegar and water. Run clean water several times until vinegar smell is gone.

Underneath your refrigerator and oven.

The hood over your stove – Remove filters and soak in hot soapy water.

Inside your oven.

Top of your stove – Remove your knobs and run through a dishwasher cycle.

Top of the refrigerator – When clean, use this area to display plants and decorative items – not cereal boxes.

Light fixtures.

Fronts of cabinets.

Cabinet shelves.

Tile grout on floor or counter tops.

Windows and window treatments.

Mini-blinds.

Add new accessories.

Quick & Easy Quiche

2009-01-28T17:09:00.004+10:00

Ingredients
4 eggs
3/4 bacon rashers ~ chopped
1 1/2 cups grated cheese
1 1/2 cups milk
1/2 cup self raising flour
1 onion ~ chopped (I use onion powder instead)

Directions:
Mix altogether. Please in a greased pie dish and bake in moderate oven (180 C ) for 45 minutes.

So simple. So easy. So yummy!

Prawns - Storage and Selection

2009-01-27T10:00:00.004+10:00

Fresh prawns from the market are mostly likely thawed frozen prawns

Prawns come in a variety of sizes and types. Raw prawns are a green/white-blue colour. When these prawns are cooked, the colour turns in colour from pink to bright orange-red due to a chemical change brought on by heat.

Prawns are normally graded by size and count, meaning the average number of prawns to make a pound weight. The higher the number, the smaller the prawns.

Prawns are highly perishable. Select firm prawns with a mild scent. If there is any hint of the aroma of ammonia, it is a sign the prawns are way past its prime. Some may have spots, an indication of poor handling. Commercially-sold prawns are defrosted, in which case the flesh will appear opaque. Truly fresh prawns will have almost translucent flesh.

Do not confuse the term "fresh" with never-frozen. Truth be told, you probably will be unable to find never-frozen prawns fresh from the ocean these days unless you net them yourself. This is not necessarily a bad thing. Nowadays, prawns are harvested, cleaned, and flash frozen on the boats before they ever reach the shore. This makes for a fresher product, until it reaches the market.

Once it reaches the market, you are at the mercy of the handlers. If it goes right into the freezer, all is well. If you are buying from the seafood counter, there is no telling how long the prawns have been defrosted, although icing it does help. You are better off buying frozen prawns and defrosting them yourself in the refrigerator. It does not take long to defrost.

Cooked prawns can be stored in a sealed bag no more than 3 days in the coldest part of your refrigerator. Both cooked and raw prawns may be frozen, but freezing raw preserves a better flavor. Raw prawns can be frozen with shell or without, but should have the heads removed. Raw frozen prawns will last 6 months in the freezer while frozen cooked prawns should be consumed within 2 months. Commercially-frozen raw prawns will last longer in the freezer without deterioration, since they are flash-frozen fresh with little handling.

Frozen cooked and uncooked prawns should ideally be thawed in the refrigerator in advance of need. They can be added frozen to casseroles and baked dishes. If you need to quickly thaw, you may put the prawns under cold water, not warm. Warm water will begin the cooking process

Lunchbox Laughings

2009-01-27T06:45:00.000+10:00

Today we are back to the grindstone! That's right, back to making school lunches every day for the next 9-11 wks. I haven't been game to count up exactly how many weeks the term hold.

The challenge is to give the kids a healthy, appetizing lunch that they won't bring home or toss in the bin. I stress the word healthy.

My 7 yr old is fine for lunches. He eats just about anything I put in his lunchbox. It Mr5, starting year 1, who is the fussy eater. (Yes, I know, its my fault)

Lucky for me but unlucky for my kids, I am not a tuckshop mum. I don't give my kids tuckshop every week or even every term.

:O

I know, shock, horror. How can I be so cruel.

That's the easy part. Now that my food budget is cut, I don't have the extra $5 to send for food that I can make at home and much more yummy.

So today, the kids will take fresh fruit, a sandwich, a couple of biscuits, yoghurt, cheese sticks and I'll throw in a popper as their treat. Oh I can't forget the muesli bar but this is the last week of store bought muesli bars. From next week on I plan to make muesli bars for them and hubby from a recipe a friend posted at another site.

So stay tuned for more Lunchbox Laughings!

King Prawn Stir-fry

2009-01-26T18:45:00.000+10:00

Ingredients:

12 green King Prawns, without shells (or more if you like plenty)
Zucchini, cut in strips
Beans or Snow peas
Corn cuts
Red/Green capsicum, thinly sliced
1-2 cloves garlic, crushed
Juice of 1 lemon
2 tblspn Soy sauce
2 tspn Sesame seed (optional)

Directions:

Heat oil with garlic on a high heat in wok for 30 seconds.
Add zucchini, beans/snow peas, corn and capsicum and cook over high heat to soften for approximately 2 minutes constantly stirring.
Sprinkle with soy sauce and lemon juice and toss through the mix.
Add prawns and cook for a further 3 minutes stirring constantly.
Take off the heat, sprinkle with sesame seeds and serve over noodles or rice.

I omit the capsicum and garlic but add onion powder for a bit of extra kick to the flavour. I usually serve this with hokkien noodles but any type would go great with this dish.

Enjoy!

Chicken Curry & Rice

2009-01-25T18:15:00.001+10:00

Where would we be without Rice Cookers? I love my rice cooker.

Ingredients:

500-600 gm Chicken (I know it says this amount but I use 4 chicken breast)
2 chicken stock cubes
4 tbls plain flour
1 tbls curry powder (more or less as you want)
1 1/2 cups water
1 cup milk
1 tspn sugar
1 tbls lemon juice
Vegetables (as you desire)

Directions:

Melt butter.
Add curry and flour.
Gradually add milk and water.
Add stock cubes and stir until boiled and thickens.
Add chicken and vegetables, return to boil, reduce heat and add sugar and lemon juice.
Simmer 20-25 minutes.

Will add a photo after its cooked. Yummy! I can't wait for dinner.

And so here I am

2009-01-25T17:17:00.000+10:00

I know its not the most quirky of names but hey......

I've finally made a recipe/cooking/baking/kitchen/tips blog.

Well, that's what I hope this to be. I don't have enough time now but tomorrow I will start adding recipes and cooking/kitchen tips to the blog.

If you have any recipes or tips you'd like to add, please email me.

See you soon!

Let's Eat

Alfredo Pasta & Chicken

What's in Season - Summer

BBQs

First post of 2010

Soy beef with tatsoi salad

Ingredients (serves 4)

Dressing

Method

Notes & tips

What's in season - November

Chinese greens

Varieties

Buying and storing

Tips & facts

Carambola iced tea

Preparation Time

Ingredients (serves 4)

Method

Notes & tips

What's in season - November

Carambola

What is it?

Is it good for me?

Buying and storing

Preparation

Cooking tips

Corned Beef

Steak and asparagus salad

Preparation Time

Cooking Time

Ingredients (serves 4)

Dressing

Method

What's in season - November

Is it good for me?

Buying and storing

Preparation

Cooking tips

Blueberry Scones

Ingredients

Method

What's in season - November

What are they?

Are they good for me?

Buying and storing

Preparation

Cooking tips

Artichokes

Artichoke, bean & feta salad

Bananas

Banana cake with passionfruit icing

Corned Beef Fritters

What's in season - November

Prawns, Scallops, Cream

Cupcakes

5 Minute Chocolate Mug Cake

Banana Cake

Basketti

Menu Plan Monday - Toni - 27 July 2009

Leftovers

Fettuccine Alfredo

Looking forward to Monday

Cooking again :D

Still Not Cooking :(

Sorry to go AWOL

Monday's Dinner

Anniversary

mmmmm so yummy

Menu Plan Monday ~ Toni ~ 6 April 2009

I must say - WOW!

A Quickie Post

Menu Plan Monday - Toni - 23 March 2009

Spaghetti Bolognese

Five Food Groups Series - Number 4

Crumbed Sausages

Curried Prawns

Slow Cooker

2 weeks in a Row

Five Food Groups Series - Number 3