Sweetpea Cuisine

Jooj Up Your Salad Repetoire! Warm Chorizo & Roast Tomato Salad

2012-01-06T10:10:00.001+11:00

While it's summertime in the Southern Hemisphere we tend to eat a lot more salads, making the most of bbq's and lighter eating during the warmer months.

I know I'm guilty of getting stuck in a salad rutt, trotting out the same old cherry tomatoes and iceberg lettuce night after night! Well it's time to bust out and get creative. This warm salad is super easy to make, tastes amazing and dresses itself (yes! no nudie salads here!). It could also be a great light lunch as well as going beautifully with some grilled chicken, bbq steak or pan fried fish fillets for a quick and tasty dinner. So follow these steps and serve up a salad with some "jooj" today!

You'll need:
1 chorizo sausage sliced into 1cm pieces
1 bag of pre-washed baby spinach
1 cup canned white or cannellini beans (drained and rinsed well)
4 roma tomatoes
2 tbs balsamic vinegar
olive oil
S&P
1 tbs dried rosemary, thyme or oregano (or a combination)

To make:
1. Quarter the tomatoes lengthways and place on a baking tray lined with baking paper. Drizzle with olive oil and sprinkle with herbs and S&P. Pop into the oven at 120 degrees C for about 20 mins.
2. Heat a small frypan over medium high heat, add a splash of olive oil and the chorizo pieces, cook until crisp and golden and turn allowing for the same to happen on the other side. Turn off the heat and leave in pan.
3. Place the spinach in your serving bowl.
4. When the tomatoes are done remove tray from the oven and add the balsamic, beans and chorizo, with the oil that is in the frypan, to the baking tray. Return to the oven for a couple of minutes to warm the beans.
5. Remove tray from the oven and toss gently with some tongs to combine the ingredients.
6. Pour chorizo, bean and tomato mix over the spinach leaves along with the juices which will form the dressing. Squeeze over some lemon juice for extra pizazz if you like!
7. Ole! Serve and enjoy.

Tips & Tricks!
*if you need to be super quick substitute the roma tomatoes for 1/2 cup of drained semi dried tomatoes from a jar or the deli, omit step 1 and add them to the mix in step 4.
*this could also be tossed with some freshly cooked pasta to create a whole new meal or with some pre-cooked cooled pasta to create a pasta salad.
*warming or cooking tomatoes brings out the sweetness and might make them more friendly to younger palates (ie. kids!)
*chorizo is a spanish sausage avail at delis or in the cold section of good supermarkets

8 Minute Fried Rice...perfect for the whole family!

2011-10-12T12:49:00.002+11:00

Even as a food-a-holic I know that sometimes it's hard to feel inspired, difficult to get motivated and tiring trying to think of something new but simple in the kitchen! When kids are thrown into the mix it gets even trickier. Those little munchkins can be fussy, picky, whingy and unpredictable. What they love one day they don't like the next. And when you throw into the mix our busy lifestyles meal times can be an absolute nightmare!

Well here's a little dream to help you get through.....my healthy and nutritious but still delicious "8 Minute Fried Rice".

You'll Need:
*1 tbs olive, sunflower or peanut oil
*2 x 250g pkts 90 second brown rice
*175g short cut rindless bacon (chopped roughly)
*1 x 400g bag of ready made coleslaw (or the same amount of grated carrot & finely sliced cabbage)
*150g or a large handful of fresh bean shoots (or substitute for canned)
*2 eggs (lightly beaten)
*1/3 cup frozen or canned corn kernels
*1/3 cup frozen peas
*1 tbs kecap manis (sweet soy)
*1 tbs soy sauce
*1 tbs sweet chilli sauce

To Make:

Cook the rice in the microwave according to the packet directions.
Heat a large heavy based frypan or wok over medium high heat for a minute and add the oil.
Throw in the bacon and stir occasionally until just browning.
Add the rice and mix to coat the outsides of the rice with the oil. Try to separate any clumps of rice.
Add the coleslaw and beanshoots and combine.
Add the corn and peas and mix through well.
Stir through the sauces and combine well.
Stir until coleslaw just started to wilt and soften.
Make a well or hole in the centre of the pan and pour in the beaten egg. Allow to cook for about 20 seconds and then stir through. The heat of the rice will cook the egg.
Serve as a side to some fish, chicken or beef or on it's own with a drizzle of extra kecap manis if desired.

This recipe is also fantastic cold as a great lunch idea to take to school or work. Simply place any leftovers in a sealed plastic container and refrigerate for 2-3 days. It makes a great alternative to a sandwich and is just as delicious cold.

I also often make a batch and divide between some plastic take-away containers and place in the freezer for when you need a quick snack or lunch.

You can substitute white rice for the brown rice but as brown rice is less refined it is healthier for us and will make you feel full for longer because the body takes longer to break it down. Once the sauces are mixed through the white rice looks brown anyway so your kids won't know the difference.

Give it a try and I promise it will become a regular lifesaver from the common kitchen nightmare!

Til next time,
Chin chin xx

PS The coleslaw mix I use has spring onions, celery mixed through the usual carrot and cabbage for a little extra veggie variety.

Absolutely Asaparagus!

2011-10-11T15:11:00.000+11:00

Did you know that Victoria's Cardinia shire produces more than 90% of Australia's asparagus? That's right...areas like Koo Wee Rup are where it's at as far as the little green stalk goes. A few weeks ago I was lucky enough to be invited to tour this region and check out the this and that of asparagus.

We began in the production area of the farm where many busy hands were sorting, shuffling and springing spears in every direction. It was amazing to watch and a great reminder of exactly how much work and effort goes into getting our fresh produce from the farm to our tables. From this farm some asparagus is exported to countries like Japan and more is delivered straight to our local supermarkets and markets so it can make its way onto our dinner plates. Of course, freshest is always bestest so if you're ever down that way you can also purchase super fresh bunches straight from the farm gate.

Out in the farm fields it was amazing to see the little stalks shooting up above the ground and growing almost before our very eyes. In the right conditions a spear of asparagus can grown up to 25cm in one day. When I saw the farmers in the fields watching the growth and cutting them at just the right time I was again reminded of the work that is put in at grass roots level to bring us our fresh produce. It was all a completely manual, hands on process!

Asparagus season in Victoria runs from September to March which means that asparagus is a great addition to all those spring and summer salads and bbqs. For a whole range of great recipes using asparagus you can check out the recipe library at http://www.asparagus.com.au/Recipes%20&%20Tips/ There are also tips on buying and storing your asparagus. I have been making the most of asparagus season already and have a whole span of spears in my freezer to utilise when the season is over. I have simply plunged my fresh asparagus into some lightly salted boiling water for 30 seconds or so and then into some iced water until cold. I then sealed them in some zip lock bags and placed in the freezer for a time when the sun isn't shining.

When fresh, asaparagus will last up to 5 days in your chiller compartment in a sealed plastic bag. You can also wrap it in some damp paper towl before placing into the bag to help prolong it's life even longer.

The ends of asparagus can sometimes be a little woody so they are best removed before cooking. I just use my fingers to bend the asparagus near the end and you will find it will snap right where the woody part ends and you are left with tender spears ready for cooking. This is a great job for the kids...they love the snap!

Classic partners to fresh asparagus are hollandaise sauce, bacon or proscuitto, smoked salmon, cheeses like blue or brie, eggs and chicken. It's always good to think outside the spear however so don't be scared to throw some into a stir-fry, add it to a salad or toss it with some pasta. A great little nibble is to take some baby cos lettuce leaves, top them with a slice of blue cheese add some spears of asparagus and sprinkle with walnuts. Drizzle with a little olive oil and sprinkle with some S&P and serve with a delicious cocktail or a glass of wine.

So this spring and summer get some asparagus onto your plate!

Til next time
Chin chin xx

To Line or Not To Line?!?!

2011-10-06T18:15:00.001+11:00

When it comes to baking, I find that the pitfalls are many, but they are not many enough to deter me from wanting to whip up a gorgeous cake, an oozy cookie or a fluffy muffin. No! No pitfall can stop me from baking!!

The pitfalls I am referring to can be anything from over beating, resulting in a tough finished product, to leaving out ingredients or forgetting to pre-heat the oven. Most pitfalls however, do have a solution and thankfully today I am going to dish one up in an effort to improve your baking prowess!

A very common baking issue is the dreaded STICK! It happens unexpectedly. You look, hopefully through the oven window to see your gorgeous cake browned and sitting up in the pan announcing itself ready. You open the door, give her a press and she bounces right back. The smells in the air are telling you she's done baby! You bring her out and let her cool before turning that pan carefully over above the cake rack and.....nothing. Aha....the dreaded STICK! You shake it, you run knives around it, you jiggle your best spatula and still....nothing! All that effort, all that time and all those ingredients have amounted to a disaster. The solution? TO LINE!

I always, always, always grease and line my pans before baking. Yes it does take a little more time but if it means that my baking will always pop out beautifully it's all worth it for me! I usually spray with some cooking spray but of course a real purist would rub with some soft butter. My nan, always made me do it using the paper that the butter is wrapped in. Don't be shy here...give it a good covering. Now the baking paper. If it's a straight sided tin you may be able to use one piece and press it down well into the corners. If you want a perfect edge however I always trace the bottom of the tin onto the paper and cut it out to make the base piece and then cut strips to go around the sides. The greasing will help keep the paper in place so don't be scared to add a little extra if you have floppy bits. I once read that if you line your sides up higher than the tin it will also help your baked goodies to rise.I haven't personally visited a laboratory and had that clinically tested but I go with it!

Now the round tin. Again you can trace the bottom shape onto the baking paper and cut it out and then use strips for the side but I find it quicker and easier to make a little cartouche. Yes, I know very posh french cooking word being used; hope you're impressed!! So a cartouche is a paper circle that you can use on top of sauces to stop those nasty skin bits forming or you can use one as a makeshift lid to keep moisture in your saucepan. In this instance I use it to line the bottom of my circular cake tin. Stay tuned for the lesson in pictures.....

1. Tear off a square piece of baking paper big enough to cover over the top of your tin....

2. Fold it in half and then in half again...(yes, quarters!)

3. Continue to fold in half repeating making a traingle that gets smaller and smaller.

4. When it gets too tricky to go any further place the skinny triangle shape over the tin placing the tip above the centre point of the indside of the tin. Then cut the end off where the edge of the tin is.

5. Unravel your paper and you should have a gorgeous circle of baking paper that will fit pretty close to perfectly inside your tin....aha Cinderella it fits!!

6. Cut some strips of paper to line around the sides of your tin and you're ready to pour in your cake batter and bake to your hearts content knowing that the turn out will be followed by a triumphant cheer and a smile of sweet satisfaction.

So in answer to the originally posed question...yes TO LINE! And they all baked happily ever after.....

Chin chin xx

Hoeing Down in Honkers!

2011-09-20T18:26:00.000+10:00

It's been a busy few months to say the least. I've jam packed a lot in (and here I'm talking about my life as well as my stomach!) I've been causing a ruckus on some food styling sets; film and photography, hobknobbing at some food shows and events and jetsetting on a whim. But no matter what I'm doing my love of food remains...for some reason, no matter how I'm feeling, food always brings me back to a better place.

I mentioned jetsetting on a whim and that included a trip to Hong Kong with a fabulous girlie friend. It was all a bit spare of the moment but somehow felt just right and I was pumped and ready for four days of strictly nothing else but food and shopping. Perfect! As my girlie friend is a travel agent extraordinaire all the details (boring ones from my perspective!) were taken care of, so all I had to do was pop out to the airport and get on board!

Arriving in Honkers (or Honkers Konkers as it became affectionately known to us) it was humid, bustling and alive. Whilst there are people every which way it is entirely organised and sensible and everything just seems to work. An easy trip from the airport on the fast train to the centre of Kowloon and a quick shuttle bus had us in our hotel lobby less than an hour after touch down. Impressive! It was still only 8am but we were ready to fill out bellies and empty our purses (and then our bank accounts!)

We went underground to the subway at Tsim Sha Tsui, right under our hotel and wooshed one stop to Hung Hom where we swapped trains and headed into China to the shopper's paradise of Shen Zhen. Alighting at Lo Wu station we crossed through immigration, passports and visas at the ready thanks again to the travel agent extraordinaire, and headed into the Lo Wu shopping centre. Our first job was to negotiate the incredible maze of tailors on the top floor, weaving our way through cubicles full of fabrics. We knew we wanted to get some clothes made and if it was going to be done before the end of the day we had to get cracking. After showing some photos and some samples of garments we picked out fabrics, had our measurements taken and were free to go and explore while someone took all of our vital statistics to a factory and magically created our wishlist.

Ravenous by this stage we went in search of sustinance and found a traditional Chinese restaurant right outside the tailors' maze and acosted the hostess for a number. For those playing at home it was called Arcadia and was really reasonably priced. We waited in line for a table listening as the numbers were called in Chinese of course. I wasn't sure exactly how we would know when it was our turn but fortunately the hostess signalled to us when we were up and we obediently followed her passed the live fish tank and through a mass of tables covered in gold cloths. One foodie and one travel agent were seated and ready for eating. Ravenous at this point I could happily have ordered one of everything on the menu but was talked down by my travel partner and we settled on a serve of shou mai (steamed dumplings with pork and prawn), egg fried rice, bbq pork buns, pork belly and some steamed vegetables. Needless to say it was all gorgeous. I couldn't get enough of the sticky, rich and crispy pork belly. The fat had been rendered leaving the meat tender and juicy with skin that crunched like breaking glass. I have to admit that I'm not always a big fan of bbq pork buns as often the coating is glutenous and stodgy but these were light and fluffy and almost melted in your mouth, filled with a warm, rich pile of sauced up pork. The shou mai were flavoursome and firm and just the way they should be. So good I almost didn't need soy sauce! After it was all devoured we clinked our glasses to a great start to our Honkers Konkers mini break.

On an excursion to Stanley to explore the markets and continue the credit card damage we once again found ourselves....starving! It seems that all that opening and closing of your purse can really work up an appetite. As we walked along the glistening waterfront we happened across a little place called The Boathouse which looked like just what we needed. Once we entered there were definitely bonus points for the view and the airconditioning. We were greeted by a gorgeous woman whose service and manner was so lovely. Our refreshing and delicious fresh lime and sodas were on the table before we could blink...just the way a sweaty shopper likes them! Having indulged in almost as many dumpling as even I could handle, we evidently both had a hankering for something a little more Western. I ordered a burger with everything and my girlie pal went for the steak sandwich. When it arrived I couldn't have been happier and when I tasted it I realised I actually was! I think in between mouthfuls I even uttered the phrase "best burger I've ever had....I think it's the bun!" And I still think it was, a gorgeous brioche type arrangement but I do have to say that the fillings and the side of wedges were fabulous as well. It was definitely a "do yourself a favour" situation!

Having reinvigorated our desire for dumplings after a good dose of red meat in bread, the next day we headed back to what had become our favourite dumpling haunt. Fortunately it was just a hop, skip and jump from our hotel, at the top of the Silvercord Building in Tsim Sha Tsui. The resturant is called Din Tai Fung, and though it is not so traditional and does have a modern Coles caffeteria kind of thing going on, the dumplings were to die for. I guess that's expected when you have been awarded a little ole Michelin Star!! I've since discovered that "Dins", as we liked to call it, are popping up all over the place including Australia's very own in Sydney. We chowed down on prawn spring rolls, crumbed pork cutlet with egg fried rice and their signature xiao long bao (traditional chinese dumplings). The complimentary tea is beautiful and frangrant and the perfect accompaniement. And two little tips are to go and check out the chefs working their magic and love into the hundreds of perfect little dumplings through the viewing window and to read the information on how best to enjoy your dumplings using the combination of vinegar and soy. Delicious, relaxed, fun and did I say delicious? If I was in charge of dishing out the Michelin stars I would have given them one too! Oh, and for the record, The Silvercord building is also home to some great shops including a quirky little homewares spot in the basement where I once again cranked out the credit card! There is also a food court style eating area downstairs that has a whole range of Asian style food from Japanese & Korean to dumplings.

Before our tummies knew it, it was time to leave this paradise of eating and retail therapy. Before I did though I made sure that I checked out a local supermarket and picked up a few fabulous asian ingredients so that I can attempt to recreate some of these morsels as home. The best one I found was the Park N Shop at the Plaza Hollywood mall in East Kowloon (catch the underground to Diamond Hill) but there are heaps of little places dotted all around Hong Kong where you can pick up foodie bits and bobs...just keep your eyes peeled and remember to take into account customs and immigration rules on for your return.

Finally on our way out, when too much eating was clearly still not enough, we found ourselves having a flashback to our time living in London. Up in lights before our very eyes was a Pizza Express. For those of you not familiar, it's an English pizza restaurant chain that falls into the cheap and cheerful category and at this point the "cheap" part was especially relevant. We indulged in a great thin crust pizza, relaxed in their comfy lounge chairs and enjoyed the free Wi Fii access to help bring us back into the real world. It really was the perfect topping to a great shopping and eating experience.

Til next time...
Chin chin xx

Family Friendly Minestrone Soup

2011-05-19T14:17:00.002+10:00

Winter is about to arrive in the southern hemisphere and the cold has already set in here in Melbourne, Australia. I've jumped on board the soup and slow cooking train already and I couldn't be happier! There are so many positives....health & nutrition, great smells coming from the kitchen, cheaper cuts of meat, a great way to use up left over veggies not to mention simple to make!

Here is my recipe for a yummy and simple Minestrone Soup. Get the kids involved in this one too. They'll love chopping the bacon and grating the onion (under a watchful adult eye of course!), doing the measuring and tipping in the ingredients. I also find that when they have a hand in making it they will also be more likely to eat it...a win win in anyone's kitchen! It's also great to send along in a thermos to school with some fresh bread and butter as a great alternative to the vegemite sandwich and boomerang banana!

Here tis.....

Sal's Family Friendly Minestrone
serves at least 6 (with some leftovers)

1 can diced tomatoes
1 bottle tomato passata (500ml)
500 ml chicken stock (using organic stock cubes or boxed natural stock is fine!)
1 tbs brown sugar
S&P
2 tbs olive oil
1 tbs dried oregano
3 tbs risoni pasta (or other small pasta variety)
3 small carrots (peeled, halved lengthways and sliced about 1cm)
1 red onion (peeled and coarsley grated or finely chopped)
2 cloves garlic crushed
1/4 cup frozen corn kernels
1/4 cup frozen peas
1 cup canned cannellini beans (drained and rinsed well)
200g short cut rindless bacon cut into chunks
1 cup baby spinach leaves
1/4 cup chopped fresh basil or 1 tbs of squeezy tube basil (gourmet garden brand is good!)
1 large bay leaf
1/4 cup freshly grated parmesan

Method:

heat a large heavy based pan on medium high and add olive oil
saute bacon, onion and carrot and try to get some colour on them to give flavour, stirring often for about 4 mins, turn down to medium and add garlic and stir for another minute
add the canned tomatoes, brown sugar and passta and stir well to combine
add bay leaf and oregano and stock
add pasta and stir to ensure none sticks to the bottom then bring to the boil stirring regularly
turn down to a simmer and add corn, peas and cannellini beans - stir well
let simmer uncovered for 10-15 mins
stir through the spinach, parmesan and basil until wilted and combined
season to taste with S&P
serve with some nice bread and butter or cheese on toast as a great quick dinner!

Heavenly Hummingbird Cake Sent From Above

2011-04-13T11:12:00.000+10:00

I often find it difficult to locate a cake recipe that will feed a large number of people. Most recipes are for standard size cake tins like 18cm or 20cm. This one is made in a 29cm cake tin and you make two layers and then fill it with a divine and luscious cream cheese frosting. It looks super impressive when you serve it, yet it reasonable simple to create. It's perfect for a party or a work event where you have a few mouths to feed. Get some divine intervention and give it a go!!

Hummingbird Cake (serves 20+)

Ingredients: (creates 2 cakes for the double layer)
Cake
2 x 105 ml pineapple juice (not syrup - drained from the can of crushed pineapple)
2 x 185g crushed pineapple (juice drained using a strainer as above)
2 x 205g self raising flour
2 x 125g plain flour
2 x 1 tsp bi carb soda
2 x 1 tsp cinnamon
10 large eggs lightly beaten (5 per cake)
2 x 210ml peanut oil
2 x 650g mashed ripe banana
2 x 300g brown sugar
2 x 3/4 cup walnuts (roughly chopped)
Frosting
2 x 410g pure icing sugar (sifted)
2 x 100g butter (softened to room temp)
2 x 250g cream cheese (not low fat - softened to room temp)
2 x 40ml lemon juice

What to do:
spray a 29cm round cake tin with cooking spray and line carefully with baking paper - a circle on the bottom and strips around the edges
preheat your oven to 160 degrees C FF or 180 degrees C normal oven
mix flours, brown sugar, bi-carb, cinnamon and nuts in a large bowl until well combined
in a separate bowl combine bananas, eggs, pineapple, pineapple juice and oil
add the wet ingredients to the dry ingredients and fold until combined
pour cake batter into the prepared tin and place in the middle of the oven (if you have two tins you can bake both at the same time so make double the mixture and divide into two tins and place both in the oven)
bake for 1 hour 30 mins or until a skewers comes out clean from the centre of the cake
remove from oven and leave in tin to cool for about 30 mins
carefully remove onto a wire rack covered in a tea towel w/ some baking paper on top
if making two cakes separately repeat the process for the second cake
make the frosting by beating the butter and cream cheese with an electric beater until smooth and completely combined, gradually add the icing sugar and lemon juice alternatively and beat until sugar is completely dissolved
carefully spread the frosting over the top of one of the cake layers, top with the second cake layer and frost the top
finally dust it with some extra cinnamon or sprinkle with some chopped walnuts
*you may need to get a cakeboard to serve the cake on from a cake supplies or packaging shop to make your life easier - place the first layer of the cake directly onto the board before frosting if you do
*if you prefer to just make one cake you can simply frost the top for an easier yet still delicious option

I guarantee this will become a cake that your friends will request over and over and it never fails to drum up lots of oooohs and aaaahs from your audience! Add it to your repetoire!!

An Oldie But A Goodie....Curried Sausages...budget family dinner...no packet mix required!

2011-02-09T12:37:00.001+11:00

This is a great old fashioned favourite. I remember loving this when my own mum used to dish up her version to us when we were kids. It's probably even considered retro or "old school" no that we're in the two thousands but in my opinion sticking to what works always works! I was inspired (or maybe more disheartened followed by inspired!) recently at the stupour-market when I saw a lady reach for a packet mix for this dish. I couldn't help but think that surely it would be just as easy to make them from scratch, especially when that means knowing they are full of fresh ingredients and minus all the preservatives, additivies and weird artificial stuff! So here's my recipe for them...I promise they are quick and easy and really quite cheap to make. The family will be satisfied at dinner time and you can give yourself a little cheer because you've snuck in a whole lot of veggies and left out the unknowns!

Old Fashioned Curried Sausages

You'll Need:
8 sausages of your choice (I used beef but you can use pork or whatever you fancy...remember the better quality the sausages the less junk is in them!)
3 medium carrots (peeled, halved lengthways and chopped into half moon slices)
2 sticks celery (chopped)
1 medium onion (diced)
4 medium tomatoes (chopped - or if short on time 1 can diced tomatoes)
1 apple (quartered, cored and diced)
1tbs olive oil
1 1/2 tbs curry powder
1 tbs plain flour (or cornflour/rice flour if GF)
1 tbs tomato sauce or ketchup
2 tsp brown sugar
1 1/2 cups chicken stock

To Make:
1. place sausages in a large deep sided frying pan and cover with water - place on medium heat and bring to a simmer for 5 mins or until firm
2. remove sausages from water and peel off the skins - place to the side to cool
3. empty water from pan, add oil and place over med-high heat
4. add carrots, celery & onion and cook for about 5 mins or until softened
5. add tomatoes and apple to the pan and cook for another 3-4 mins or until collapsed
6. whisk other ingredients in a jug until well combined and smooth - set aside
7. chop or slice sausages into the bite sized pieces and add to the veggies in the pan - stir to combine
8. turn heat down to medium and pour in sauce mixture
9. allow mix to come to the simmer and let cook for 10 mins, stirring regularly, until sauce thickens and flavours are combined
10. serve with steamed rice, couscous or mashed potatoes....mmmmm

Hope you enjoy this nod to the 70's! I promise it's a winner and hopefully it will become a regular rotation on your weekly menu. It can also be made ahead and frozen in an airtight container covered with cling film pressed down onto the top or kept in the refrigerator for 2 days before reheating to serve.

New You's Revolution.....Meal Planning & Organisation Tips

2011-01-26T12:42:00.000+11:00

So it's January....hmmmmmm. If you're anything like me it's that time of the year when you feel compelled to morph into something (or should I say someone?) amazing, hot, fit, fashionable, healthy...need I say more? Well I can't help you with much of that except maybe to say, Dr Phil style, that I feel, share and acknowledge your pain. I can however, give you a few tips and tricks that might help you start the new year with a more organised, effective and efficient kitchen; some simple steps that could mean you no longer feel the urge to run away and join the circus when 6 o'clock rolls around or when someone from the loungeroom yells those three words that make you feel like you're suddenly a contestant in the final round of some game show..."What's for dinner?"...cue Jaws theme music...

Now it may start off feeling a little bit like therapy and I won't say it's not going to shake you to your core (ala Oprah discovering her long lost half sister!) but I promise that if you give it a go and stick with it, you will find your kitchen, cooking and shopping life becomes much simpler. It does take a bit of time but it's well worth it. The time spent doing a bit of planning and organising at the start of the week (or whenever it works for you!) will mean less time stressing about what to cook and eliminate having to pop into the supermarket for "just a couple of things" (that somehow always cost $60!) every second night. You will be calmer and more in control of dinner time and might even have time to watch the wine, oops I mean 5, o'clock news or help the kids with their homework. It will also improve your family's health and nutrition because you will usually have something ready to go which means less last minute take away and more homemade, wholesome options. Give it a try....let's face it, it has to be easier than trying to get fit!

Step #1 - Get The Tools
Buy a cute shopping list with a magnet on the back, a nice pen and pencil, a highlighter, an A4 visual diary or sketchbook, a glue stick, some nice scissors, some post it notes or flags and a meal planner pad. Yes...this is shopping but I have found that if I have some nice bits and pieces to work with, it actually makes the whole process of planning, shopping and cooking so much more pleasurable and so much less like root canal! You will also need to pick up a couple of recipe magazines. Most are published monthly so when you see them grab them. Alternatively, if you want to make life even easier and save a little bit of money invest in a couple of recipe magazine subscriptions...you will save a few dollars off the cover price and they will be delivered right to you door! Once you have all your bits and pieces store them in a way that works for you, like a nice box, a basket, a totebag...whatever you like, so you always know where they are. I use an A4 storage box for mine because it fits everything in together nicely.

Step #2 - Hunt & Gather
Go through your magazines, when you have a moment of peace and quiet, with a nice cuppa next to you and place post its or flags on any recipes that you like the look of. If you are not a dedicated cook then maybe just start with simple dinner ideas - most of the magazines have a section dedicated to this every month which will make it easier. You might also find some good lunch box snack ideas, simple desserts or tempting baking recipes that you can keep for a rainy day. You should make this a monthly habit which will mean that you will always have fresh and inspiring ideas ready to go.

Step #3 - Store
Create your own recipe scrapbook. Once you have flagged the recipes from your magazines that you're going to try, rip or cut them out and glue them into your A4 visual diary or sketchbook. Make sure you include the picture with the recipe so when you look through they stand out and are easily identifiable. Try to stick a couple of recipes onto each of the pages to make the most of your space. Ideally, add to it once a month so you continue to build a library of recipes to cook from. The best part about doing it this way is that you know that every recipe in your scrapbook is something YOU have chosen...no more sifting through a whole book to find one thing you like and everything you need is all in one place. If you want to go really crazy you could create an idex at the front or back of the book for your recipes or even make a spreadsheet on the computer that categorises them all so you can find things easily. This is especially helpful once you find you have filled one book and need to move on to a new one.

Step #4 - Review, Organise & Plan
Ok, so now you have all the tools you need to be an organised kitchen-er! This next step is probably the most difficult because it does involve a little bit of committment. You need to decide on a day and time of the week when you are going to review, organise & plan. It may suit you better to do it fortnightly but it's completely up to you. The main thing is that you pick it and stick it! Personally, I do it on a Sunday morning but sometimes that's not possible so I switch it to Saturday or even Friday night. Work out what's best for you and make sure you put aside the time to do it. Once you get used to doing it, it will only take you about 30 mins.

So the time is picked....get your tools out and check out the recipes that you have flagged in your scrap book. Choose the ones you want to make for that week (or fortnight or whatever time frame your working in) and write them down on your menu planner. Take into account nights that you have activities, meeting and other things that will affect your meals...choose simple and quick things for those nights or even something you can make ahead and freeze. For example if you know that you always have a meeting on Mondays pick something like a quiche or pasta bake that you can make over the weekend and place in the fridge or freezer ready to just reheat when you get home.

If you really get into the swing of this step, you can even plan ahead for kids lunchboxes, after school snacks etc and write those on the planner also. Either fold the corners of the pages down on the recipes you've chosen or use a different coloured post it to mark them so you can find them easily when you come to cook. Now get your shopping list, check the recipes and write down what you need to buy so you have everything you need to make them all. Don't be scared to get up and actually look in the fridge or pantry to check if you have (or don't have!) something because when you don't it's usually the one ingredient that will bring you undone. For me, my nemesis is tomato paste! Once you've got the dinners covered add your everyday stuff to the list like toilet paper, rubbish bags, bread, milk etc. Again, always go through your pantry and bathroom to check things like deodorant, cling film, al-foil etc. During the week I also make sure my shopping list is stuck on the fridge so I can add things as they come up, which makes it easier when I come to finish it off later. Educate your family to do this too for things that they use the last of like toiletries and snacks.

Now take your meal planner sheet and stick it up on your fridge or noticeboard so it's there for quick reference during the week. If you've added lunches and snacks on there too, you'll be amazed at how much easier it feels to add more variety into what you and your family eat and how little time you will now need to put into thinking about it during the busy week!

Step #4 - Shop
Hit the shops with your shopping list, highlighter and your "green bags". This might be on the same day as you "review, organise & plan" or a different day, but again, make sure you allocate a time and stick to it as much as you can. When you're shopping, stay on your list as much as you can...your budget will thankyou! Mark things off the list as you put them in the trolley with your highlighter. It may seem a bit OTT but this will make it easy to see if you've forgotten anything before you get to the checkout and once you get used to doing it you will find it speeds up the process because you don't keep looking at the things on your list that you've already put in the trolley!

Step #5 - Cook
Now that you've shopped and your pantry and fridge are filled with everything you need, I guarantee you will feel such a sense of achievement and relief! Your meal planner is ready to go up on the fridge, so you have all your meals ready at a glance and your shopping list is there to add to during the week. Every evening before you go to bed, spend 5 minutes checking what's on for the next day. Get anything out of the freezer that needs to defrost for tomorrow night and place it in the fridge. You may even be able to make some of the lunch items ahead of time and store them ready to go. Then you're ready and armed with a whole lot of organisation, a variety of new meals and more time to just get dinner on the table in the evenings.

And that's it.....I guarantee you that if you get into doing these steps you will become a new calmer dinner time person...you may even be able to get your other half to cook dinner now that the recipe and ingredients are at their finger tips. Older kids can also get involved...don't be scared to get them to pick a recipe during Step #3. Then buy their ingredients and allocate them to a night to cook for the whole family. When it all boils down you only really need to spend an hour or so once a month doing Steps #2 and #3 and then about an hour or two once a week for Steps #4 and #5.

Good luck....I hope you give it a try and I would love to hear from you about how it goes. If you have any questions please feel free to ask and I'll try to help as best I can. Cheers to your New You's Revolution in the kitchen.

Chin chin xx

Three Dips w/ Thyme & Pepper Pitta Crisps

2010-11-14T12:12:00.000+11:00

Now that the warmer weather is greeting us with open arms (well, in the Southern Hemisphere anyway!) entertaining is back on the agenda. BBQ's, picnics, arvo drinks...ya gotta love them and who doesn't want something quick, easy and home-made to put on the table at the start of the gathering to get your guests tastebuds singing? Well if you don't, then you're probably reading the wrong blog! Anywho....these three homemade dips couldn't be simpler. They taste fantastic and look stunning and best of all when you make them yourself you know that there are no nasty preservatives, flavours or colours lurking in there that you don't know about. And there is something so satisfying about hearing your guests ooh and aaah about your culinary creations that it makes the time spent in the kitchen more than worthwhile!

So give these a go next time you have some friends over or if you head out for an afternoon at the beach or park they travel really well in some airtight containers. If you're gluten free you can serve them with some lavosh crackers and/or some crudite (fancy word for chopped up vegies!) instead of the pitta crisps. So get stuck in and enjoy!

Three Dips w/ Thyme & Pepper Pitta Crisps

Three Dips
You'll Need:

Pumpkin, Nutmeg & Fetta
500g pumpkin (peeled and cut into 3cm chunks)
1 tbs nutmeg
100 grams fetta
olive oil

Creamy Beetroot, Dill & Cumin
425g tin of beetroot (drained well)
1 tbs sour cream
1 tsp chopped dill
1 tsp cumin

Pea, Parmesan & Garlic
500g pkt frozen peas (blanched in boiling water and then cooled in cold water)
1/4 cup freshly grated parmesan
1 clove garlic
olive oil
1 tbsp chopped mint

Pitta Crisps:
1 pkt pitta bread (wholemeal or white)
2 tbsp dried thyme
2 tbsp freshly ground black pepper
olive oil spray

To Make:
Pumpkin, Nutmeg & Fetta
1. preheat oven to 160 degrees (fan forced)
2. place pumpkin on a baking tray, sprinkle with nutmeg, S&P and drizzle with olive oil
3. bake for approx 25 mins or until tender, tossing around in the tray once or twice
4. place in a blender with 1 tbs olive oil and blend until almost smooth
5. add the fetta and pulse until just combined
6. place in a serving bowl and sprinkle w/ some extra nutmeg and drizzle w/ a little extra olive oil

*dips can also be stored in airtight containers in the fridge for up to 5 days

Creamy Beetroot, Cumin & Dill
1. place all ingredients and some S&P in a blender
2. blend until almost smooth
3. place in a serving bowl and top w/ some extra sour cream to serve

Pea, Parmesan & Garlic
1. place blanced peas, garlic, parmesan and some S&P in a blender w/ 1bs olive oil
2. blend until almost smooth
3. add ming and pulse until combined
4. place in a serving bowl and sprinkle w/ some extra parmesan

Thympe & Pepper Pitta Crisps
1. separate the pitta bread around the edges with a knife so that each one makes 2 pieces
2. tear it into chunks or shards
3. place it in a single-ish layer (it doesn't matter if some overlaps!) on a baking tray
4. spray generously w/ olive oil and sprinkle with thyme & black pepper
5. bake in the oven for about 5 mins or until crisp and golden (you may need to shake them around half way through)
6. repeat w/ remaining bread until all cooked
7. store in an airtight container for up to a week or serve immediately

Enjoy separately or together....a great starter/nibble for any casual gathering or as part of a middle eastern banquet!

Kids Can Cook...Honey Soy Chicken Sticks w/ Apple Coleslaw

2010-11-14T11:48:00.000+11:00

My regular kids cooking classes present me with a great opportunity to come up with recipes that are healthy but yummy and that little hands can make themselves with very little assistance. This is a great one for a weekend lunch or a quick dinner and the adults will love it too. Why not let your little ones loose to make it for you...they'll be so excited to serve it up at the end for everyone to share. Cooking is such an amazing learning opportunity for kids...they are immersed in literacy and maths through reading recipes measuring and weighing; not to mention the confidence it builds when they know they make something themselves. It's fantastic! Why not add this recipe to your weekly dinner menu this week and let your munchkins have some fun in the kitchen? I promise you won't regret it!!

Honey Soy Chicken Sticks w/ Apple Coleslaw (serves 4)

Honey Soy Chicken Sticks
You'll Need:
500g diced chicken breast (or you can buy whole skinles chicken breast and dice yourself - K w/ supervision)
1 large sweet potato (peeled - K, quartered lengthways and chopped into 1.5cm chunks - A)
1 red capsicum (slice the 4 sides off and cut into 2cm sqaures) - K w/ supervision
16 button mushrooms (stalks removed and halved) - K
1 large zucchini (half lenthways and chopped into 1.5cm thick chunks) - K w/ supervision
1/4 cup soy sauce
2 tbs honey
8 bamboo skewers (soaked in cold water)

Apple Coleslaw
You'll Need:
1/2 savoy cabbage (finely shaved with a sharp knife) - K w/ supervision
2 large carrots (peeled and grated on the fat side of the grater)-K
2 large apples (quartered w/ seeds removed- A and grated on the fat side of the grater -K)
squeezy bottle of mayonaise

To Make:
1. preheat the oven to 180 degrees fan forced or 200 normal
2.place the soy sauce and honey in a medium bowl and mix to combine well (you also add some seseame seeds but beware of allergies first!) - K
3. add the chicken to the bowl, mix to coat, cover with cling film and place in the fridge for at least 20 mins - K
4. place all ingredients, except mayonaise, for the colelsaw in a mixing bowl and mix well until combined - K
5. cover w/ cling film and place in the fridge - K
6. spray a large baking tray with cooking spray and line with baking paper - K
7. thread veggies & chicken onto skewers, making sure you get a mixture of all the ingredients on each skewer - K
8. place them onto the baking tray and use a pastry brush to paint them all over with the honey/soy marinade left in the bowl - K
9. put them in the oven for about 20 mins - A
10. serve your coleslaw onto the plates or into little side bowls and squeeze the mayo over them in a nice patter - K
11. add the chicken skewers to the plate and serve with some nice crusty bread - K
12. Yummo!!

Time For A Picnic.....

2010-10-15T11:06:00.003+11:00

As I sit blogging this the rain in Melbourne is spilling down, the skies are silver and the wind is blowing but let's pretend it's yesterday or that you're somewhere else....

As the weather warms up, the idea of spending some quality time with mother nature becomes more appealing. When the suns rays are shining through, the grass is green and lush, the sand is dry and the water is shimmering there is really nothing better than a picnic! With this in mind I thought I would put together the ultimate picnic guide to entice you into the gorgeous outdoors to spend some time with friends or family. If you do it right and spend a little time on the planning and preparation there's a good chance you will create a day that will remain in your happy memories bank for a long time to come!

There are really only a few things to think about and they can be set out under some sub-headings to help keep you focussed, organised and on track.
1. the food & bevvies
2. the storage (basket, thermos, containers, esky etc)
3. the comfort (rug, cushions, deck chairs, towells)
4. the entertainment (bats & balls, books & mags and maybe even a boardgame)
5. the location, date and time (beach, park, garden, river or lake)

I'm often a bit muddled so let's go backwards....

First the location, date and time. Think about where you and your company woud like to spend an afternoon...this will depend on your likes and dislikes. For example if you hate sand in your undies, perhaps the beach isn't the go! There are many public parks and gardens that make gorgeous picnic pozzis, and some have built in entertainment...think feeding ducks and signed garden walks. Or take a drive to a scenic spot on a river or lake. When you plan the timing of your picnic, make sure you leave enough time for you to get to your destination without having to leave at the crack of dawn (too stressful!). Try to be organised the day before if you can with your food prepared and packed and even some bits and pieces packed in the car or left by the front door.

When it comes to entertainment it largely depends on the crowd. If it's a romantic couple picnic then you probably don't need much...surely staring into each other's eyes for a couple of hours is entertainment enough? However if you have kids coming along, get them to brainstorm some bits and pieces that they can take to play, thus giving the adults some time to relax. Make sure they consider the location and don't take everything they want...keep it simple sweeties!! Some old jars or containers to collect bugs are great, maybe a bat and ball or frisbee and perhaps even a boardgame. Avoid taking things like DS's and Ipods.....this is about spending time with your friends and family...not Justin Bieber and The Mario Bros.

The comfort factor is an important one to consider. Again it depends on the location....lugging deck chairs down a cliff will never be a good start to the day! Keep it light and easy but also make sure you're going to be comfy. A good rug is essential and some cushions or beanbags are also great so that you can really get chilled! Remember that whatever you take you have to be able to pack and carrry with a smile on your dial!

When it comes to your storage and food they go hand in hand. If you're splurging and perhaps treating someone to a special day out you may want to consider ordering a hamper or basket from a caterer so it's all there ready to go. It will save any food related stress at your end and adds a little touch of luxury. In Melbourne we love the sound of Laura Licious Catering & Picnic Hampers for a gourmet hamper or picnic with your choice of bits and pieces.

However, if you want to do it yourself and feel like you need to update your picnic equip check out Break Of Day Baskets & Picnic Hampers for lots of great picnic sets, baskets and outdoor eating bits and pieces. Remember to make sure you have basic bits and pieces like a sharp knife (wrap it in a tea-towell), a bottle opener and some paper towell or wet wipes just in case. Don't forget the drinks...take a good selection and something to keep them cold. If you buy individual sized drinks like piccolos of bubbly, box juices or cans of fizzy there may be no need for cups.

Now when it comes to food it's really up to you....do it yourself, order something fancy, buy some simple bits and pieces or do a combination.

If you want to buy some bits and pieces and keep it nice and simple, it's hard to go past a cold bbq chicken as a starting point. Take a good salad (bring the dressing separate to avoid the soggies!), some good bread, a few condiments and maybe something sweet to finish and you're done. Another idea is to grab a nice selection fo cold meats from your deli, some antipasto like olives and marinated veggies, some nice cheese, a loaf of bread and voila!

However if the idea of banging around in the kitchen and serving up something to your posse that is filled with love, then there are tonnes of picnic friendly recipes around. Try the taste website for their picnic recipe collection for some picnic-spiration! One of my favourites it the Mediterranean Tuna & Rice Pie. My tip for the cooks however, is, don't try to do too much...there is nothing wrong with picking up some bits from the deli and adding them to your basket with one or two things that you've made to give your basket a personal touch. Think fritatta, quiche, meatloaf or if you really have your fancy pants on, maybe a terrine!

Something I love to make is my antipasto scrolls...perfect for a picnic and you can vary the fillings to suit your taste. They can be made the day before or even prior and frozen...just get them out the morning on the picnic and you're good to go.

Antipasto Scrolls:
500g plain flour
250 mls warm water
2 x 7g sachets of dried yeast
1 tsp caster sugar
1tsp sea salt
1/4 cup of pizza sauce or passata sauce
2 cups chopped anitpasto of your choice (or left over roast veggies)
1/4 cup freshly grated parmesan
1 cup grated tasty or mozzarella cheese
olive oil spray

To Make:
*place the flour, sugar and salt into a large bowl (or a kitchen mixer that has a dough hook attachment)
*add the yeast to the water and stir gently to combine
*pour the water into the bowl and mix well with your hands until it forms a dough (or use the kitchen mixer for this step and the next)
*sprinkle your bench with some extra flour, remove dough to the bench and knead until just smooth
*spray a clean large bowl with olive oil, place the dough into it, cover with cling film and leave somewhere warm until doubled in size (takes at least an hour)
*remove dough and knock the air out with your hands - then on a floured bench roll the dough out with a rolling pin into a rectangle shape about 1.5cm thick (it will end up about 30cm x 15cm)
*spread the dough with the pizza sauce all over, leaving a 2cm gap down one of the long sides
*sprinkle with the antipasto (again leaving the gap)
*then top with parmesan and grated cheese
*starting at the covered long side and roll the dough over and over as tightly as you can to make a scroll inside
*moisted the final side with some water and seal it up to the other side, giving it a squish
*line a baking tray with baking paper
*slice the scroll into pieces about 5cm wide and then turn upwards and place on the tray without leaving a gap in between them. You should have 6-8 scrolls so arrange them all together in the middle of the tray leaving equal space all around the outside.
*bake for 15-20 mins or until golden brown around the outside and on top.
*remove and let cool before wrapping
note: you can substitute the fillings for lots of things like cheese & vegemite, pesto & cheese, ricotta & spinach etc.

They're delicious!!

So that's everything covered and you should be ready and set for your very own date with the birds and the bees (we mean figuratively but we'll leave that one up to you!) Finally, here are a few short order tips to ensure your picnic success:

*Get a good basket that suits your needs: it doesn't have to be specifically designed for picnic-ing, but should be kept stocked with the little things you might need eg. bottle opened (beer & wine), bug repellent, scissors etc
*Always take good bread...it goes with everything and adds volume to your picnic spread with very little effort...take a few different things to compliment it like a pate, chutney, pesto or whatver else takes your fancy
*Choose food that will transport, store and serve well when away from the kitchen; sausage rolls, legume salads, quiches and cold chicken are ideal
*Make sure you pack things well; containers are a must - and check that they seal well, especially for any liquid items
*Get a good rug (waterproof backing is a good option!) and even take some cushions and/or bean bag for extra comfort
*Choose a location that has a wet-weather option if you're planning ahead and if kids are coming along take some entertainment ideas like balls, bats, buckets & spades, bug collectors - some old jars will work or even book and boardgames
*Don’t forget the sunscreen, garbage bags & bug spray- and make sure that nothing you take gets left behind...except your footprints!

(source: www.broadsheet.com.au/melbourne/food-and-drink/article/melbourne-picnic-spring)

Now go and feel the sunshine on your skin and have a gorgeous al-fresco eating experience!!

Chin chin xx

Get The Kids Cooking!

2010-10-13T17:01:00.000+11:00

One of my favourite things to do is cook with kids! I love it. With my business..."Sweetpea Cuisine" (http://www.sweetpeacuisine.com.au/) I regularly run workshops and cooking lessons with kids aged from 5 to 13. It is fantastic to see them getting excited about food, working together, following recipes, learning about measurement and tasting their creations (yes...even veggies!).

I also cook, whenever I can, with my gorgeous niece. She is now 3 but we have been cooking since she was about 18 months old. She loves it. Not long after she had started talking she would see my sister or myself cooking and say "my mix" which meant that she wanted to get her hands dirty and get involved. Her she is mixing up some of her own beef meatballs.

Here is a great recipe that kids from 5+ can make almost unassisted, although supervision is always necessary when they are working in the kitchen. Kids younger than 5 can also do lots of this recipe themselves with a little extra help. Give it a try and watch them devour the vegies in these tasty little creations that are also perfect reheated as an after school snack or cold in their school lunchbox...and pretty healthy too!

Chicken & Veggie Pastry Rolls: - (K = kids to do A=adult to do recommended)

They'll Need:
200g chicken mince
1 medium zucchini
1 medium carrot
1/4 cup corn kernels (frozen, fresh or tinned)
1/4 cup peas (frozen or fresh)
1 tbs tomato ketchup
1 tbs kecap manis (sweet soy)
2 pieces puff pastry (thawed)
1 egg (beaten)

To Make: (preheat oven to 200 degrees C)
1. grate the zucchini on a coarse grater and then peel and coarsely grate the carrot. Place in a med to large mixing bowl - K
2. measure and add the corn and peas - K
3. measure and add the ketchup and kecap manis - K
4. add the chicken mince and use your hands to squish together until well combined - K
5. lay the puff pastry on a chopping mat or board and carefully slice in half with a knife - K supervised
6.with your hands make a sausage shape of the mixture along the long side of one of the pastry halves - make sure it goes all the way to each end and is the same thickness all the way down (about 3cm wide) - K
7. carefully peel the pastry away from the backing plastic (if any) and roll it over until the chicken mix is covered (like a sausage roll) - K
8. repeat with the remaining pastry and mixture - K
9. line a baking tray with baking paper and carefully place each pastry roll onto the tray with the join on the bottom- K
10. use a knife to carefully cut through the top layer of pastry about every 6 cm along each roll (to make snack sized pastries) - K
11. crack the egg into a cup and beat with a fork until combined, then use a pastry brush to paint the top of each pastry roll - K
12. place the pastries in the oven to cook for 15-20 mins or until golden brown and cooked through - A
13. remove from the oven and allow to cool for 10 mins on the tray, then slice into the smaller pieces and serve immediately or refrigerate to be reheated later or served cold - A or K

Enjoy. You may be surprised at how even fussy kids will eat these, veggies and all, especially if they make them themselves. If they throw a spaz at the zucchini you can promise them they won't taste it...I guarantee it!

So get those kids into the kitchen and teach them that fresh is best and homemade from the heart is better!

Schnitzel Me Up Chicken!

2010-10-09T14:17:00.002+11:00

Sometimes there's nothing that can cut it quite like a golden crumbed piece of delciousness! In a world where carbs are evil and size 0 is coveted by many, we all need to break free from our guilty consciences now and then and enjoy something just because it's...well....seriously good!! Sure this may not be a super healthy option and we couldn't describe is as "lite" or "low fat" or "low carb" or "boring" but trust me....you'll love it, and if you live by the "everything in moderation" mantra then what's the stress?

Ok so, all that is eluding to my gorgeous, crunchy, crispy, golden, juicy and simply mouth watering "Thyme, Parsley & Parmesan Chicken Schnitzel" - in this instance served with golden roasted potatoes and a moreish apple coleslaw. So enough rambling....sink your teeth into this one!

THYME, PARSLEY & PARMESAN CHICKEN SCHNITZEL (serves 4)

What you'll need:

*4 skinless chicken breasts (free range or organic are always best!)

*4-6 slices or a 15 cm long chunk of left over bread (any kind really but some sourdough or something a bit more rustic is great - the better the flavour of the bread on its own the better the taste of the coating!)

*1/2 cup freshly finely grated parmesan

*2 tbsp chopped fresh thyme (you can use dried if you must!)

*2 tbs chopped fresh parsley
*2 eggs lightly beaten
*2 tbs milk
*1/2 cup plain flour
*olive oil
*S&P

How to:
1. lay a large piece of cling film on your bench or chopping board and place one of the chicken breasts of top (you'll need lots of space around the edges of the chicken so make sure it's big enough) then cover with another piece of cling film (don't wrap it up just place it on top of the chicken). Use a meat cleaver or a rolling pin or even the bottom of a jar or bottle to bash the chicken all over until it is an even thickness all over (aim for about 2cm thick). Remove from cling wrap and set aside. Repeat with the other 3 pieces of chicken.
2. tear the bread into smallish chunks and the use a food processor or stick blender or blender to whizz up the bread into crumbs (you don't want them too fine) - place them into a shallow dish or onto a large plate and mix the parmesan, parsley and thyme through until combined
3.add some salt and pepper to your flour and place it onto a large plate
4.combine the eggs and the milk in a shallow dish that is large enough to fit the chicken pieces into it
5. order your dishes along the bench like this....chicken pieces, flour, eggs, breadcrumbs, clean plate
6. take a piece of chicken, dip it into the flour on both sides, give it a quick shake to remove excess, dip into the egg mix on both sides, place it in the crumbs and coat well, using your hands to press the crumbs on and then place it on the clean plate - repeat with each piece of chicken
7. if possible place the crumbed schnitzels into the fridge for a while (10-20 mins is great!) to help the crumbs settle and stick
8. pour some olive oil into a large, non-stick fry pan (enough the coat the whole base and with be about 1cm deep)
9.place over medium heat until hot...you can chuck a little bit of bread in there to test the temp...you want the bread to start to bubble as soon as it hits the pan but not to colour straight away
10. add the chicken to the pan (you may need to do this in two steps depending on the size of the pan) and let cook for about 5-8 mins on one side (it should be bubbling and sizzling) - when you see it starting to look golden brown around the edges check the underside and if it looks nice and golden carefully flip it over using tong and a spatula. Cook on the other side for another 5 mins or until golden brown. Repeat with all the chicken (you may need to add and heat some more oil before adding the next batch)
11. place cooked chicken onto a wire rack with some paper towell underneath it - that will keep it nice and crunchy while still letting it drain.
12. Enjoy!

Serve them with some roast potatoes & coleslaw or whatever takes your fancy....it's great with mash and veggies in the winter or some scalloped potatoes and gorgeous green beans...in summer try it with a simple garden or greek salad. You can also play with the herbs in the crumbs to get different flavours...like for a thai inspiration you could add some coriander and mint and serve it with some sweet chilli mayo. You can slice them up and serve them with some tortilla wraps and salad, put them in a bun for a gorgeous chicken burger with some mayo, avo, cucumber and lettuce....or make a ceasar salad and place the sliced schnitzel on top...the possibilities are endless

So that's it! It's heaven in breadcrumbs - I promise you. Oh and a last little tip.....if you get yourself in a pickle and your other bits and pieces aren't ready right when the schnitzels are done just place them onto a tray lined with baking paper in the oven, with a little bit of foil resting on top and they'll stay warm until you're ready to serve! Mmmmmmm.

Lamb Shank & Winter Veg Soup

2010-06-17T12:15:00.000+10:00

So the weather is cold, staying home just feels right and eating something warm and comforting is heavenly! We all know that when winter rolls around it feels like, for some reason, you just can't stop eating; hunger is repeatedly banging on the door to you tummy crying out to be paid some attention!

This recipe is something that I came up with last weekend after a chilly but satisfying trip to the local farmers market. I came home armed with an arsenal of winter veg and some lovely pink lamb shanks that I'd picked up from the local butcher. The celery, carrots and the lamb were screaming soup so what else could I do but whip up a batch of something that warms the bones and soothes the soul. And the other positive is...it's healthy, so when the hunger pangs won't let up you can go back for seconds and know that you're jeans will still do up tomorrow!!

You'll Need:
a large pot (big enough to fit all the ingredients together) I love my Le Chasseur pot so if you have one it's perfect!
1 onion
1 turnip
1 parsnip
2 sticks celery
1 large carrot
1 swede
2 lamb shanks
2 tbs chopped fresh rosemary (or 1 tbs dried rosemary)
1 litre chicken stock
1 tbs tomato paste
1 bay leaf
olive oil
1 tbs worchestershire sauce
1/2 cup risoni pasta (if you're gluten intolerant you can leave this out!)
S&P

To make:
*peel and chop all your vegies into small dice (about 1cm cubes if you can but if you like a chunkier soup them it's up to you)
*heat up your pot on med-high heat until hot and add a slurp of olive oil
*season your shanks with S&P and then put in the pot, turning to seal them on each side (don't cook them just get them to go brown on each side to seal in the juices - a bit of crisp is good on the outside too!)
*remove the shanks to a plate and cover loosely with foil
*add another slurp of olive oil and add the diced vegies then saute until just starting to soften
*add the tomato paste, worchestershire sauce, rosemary, bay leaf, a good pinch of salt, a few good grinds of pepper and stir to combine
*return the lamb shanks to the pot and pour the stock over the top (they need to be just covered so you might neet to move the vegies out from underneath to get them down and/or add a little water)
*bring the soup to the boil and then turn it down to as low as possible, cover and let it simmer for about 2 hours or until the lamb comes off the shanks really easily (test it by scraping a fork down and it should shred off) if it's not tender then keep cooking and check again in another 1/2 hour
*remove the shanks to a plate and shred the lamb from the bones using two forks
*discard the bones, place the meat in the pot, add the risoni (if using) and simmer for another 20 mins
*taste for seasoning and add some more S&P if you need to
*soup can be served immediately or you can refrigerate for up to 3 days or it freezes well for an easy dinner later on.

I made mine on Monday and I'm still enjoying it today (Thursday)! Delicious, comforting, heartwarming and healthy!

Enjoy! Stay tuned for my weekly meal plan tomorrow!

Chin Chin xx

Fresh Is Best! Farmers Markets...come one, come all!

2010-06-09T13:52:00.004+10:00

So we all know that when it comes to food..."fresh is best", whether it be freshly baked cakes and cookies or freshly toasted toast with freshly spread butter ooozing into all the holes and cracks. But...the concept of "fresh is best" especially applies to our fruit and veggies! With so many of the health and wellbeing issues our society is facing these days related to what we eat (or don't eat!) it's never been more important to incorporate fresh fruit and veg into our everyday eating. Whilst our big supermarkets talk about being "fresh food" focussed the fact that they regularly stock products that aren't even grown in this country seems like a big red flag to this claim to me! How can garlic bulbs grown in Mexico or lemons imported from California be fresh?!?

One of the simple ways to try to ensure your fruit and veg are fresh if you need to buy from the supermarket is to check for things that are Australian grown. Another is to buy things that are in season - not only does this mean they will be fresher but they will also be cheaper. For example strawberries in winter in Melbourne are not in season as they are definitely a summer berry. Therefore avoid them...they will be more expensive, will have travelled greater distances to reach you and will more than likely be less tasty. Stick to winter fruits like crisp apple varieties, mandarins, kiwi fruit, navel oranges and sweet pear varieties to ensure freshness and increase savings.

Farmers markets are a fantastic way to shop for fruit and veg that is local, seasonal, cheap and tasty! They are popping up all over the place so it isn't as hard as you might think to find one nearby. Not only can you find gorgeous fruit and veg at these markets but also great local product like cheeses, breads, jams, chutneys and sauces not to mention great homemade pies, cakes and other treats. Some markets now even showcase varieties of organic and free range meats which are fabulous. The website http://www.famersmarkets.org.au/ is a great place to start if you're based in Australia but googling famers markets should point you in the right direction no matter where you are. Get a group of friends together and make a date once a month to check out a market and get all your fruit and veg and other goodies. Another idea is to share the shopping with your family or friends and take a turn each week to go and shop for everyone and then divide up the produce when you get back. That way you get fresh, seasonal produce every week but only have to go yourself maybe once a month!

There is something gorgeous about donning the gumboots, a scarf and beannie and browsing through the stalls, touching, smelling and even tasting....a real party for the senses. Remember to bring your reuseable shopping bags to really max out on the environmentalist-ness!

For those close to the Mornington Peninsula (it's really only an easy 90 min drive from Melbourne remember!) there are local markets on almost every weekend including Red Hill Market, The Mornington Farmers Market, Boneo Market, Rosebud Primary Market, Tootgarook Primary Market, Balnarring Market and more.

There are also lots of online delivery services for fresh, seasonal and organic produce to most areas, however this will incur a higher cost than schlepping to the market yourself and you miss the fabulous experience! For Melbourne-ites try http://www.greenlinedelivery.com.au/

Hopefully this is food for thought....fresher, cheaper, tastier and funner!?!?! How could it be better!

Winter Warmer To Chase Those Colds Away!

2010-06-09T09:22:00.004+10:00

So I'm back from my holiday in the sunshine! Imagine my surprise when I return to discover that....winter has arrived (well in the Southern Hemisphere it has anyway!). It's darker, drearier and definitely chillier and no-one was more aware of this than me when I landed to a cold & rainy evening and soon discovered that somehow my car battery had gone flat while it waited for me in the airport carpark. (Couldn't have been anything to do with me leaving the interior light on could it?!?!) Anywho, traditionally this is the time of year when those nasty colds & flus come out to play but I'm here to help! Here is a quick and easy way to stay warm and try to prevent getting sick this winter. It's the good ole hot lemon & honey drink! We tend to drink these once the cold has already caught us, when we notice a bit of a sore throat or a cough but it's actually a brilliant preventative measure. The lemon juice is really high in Vitamin C as well as containing Vitamins A, B1, B2 and B3. Some say lemons are the best source of Vitamin C which is a well known fighter of the common cold. In addition, lemon juice is also said to help detox the body which can't hurt! Now the honey...studies have shown the it can be more effective than many medicines in supressing a cough, boosts the immune system and is an easily digestible form of sweetener. Try having one of these every morning to help you stay healthy and well this winter. Hot Honey & Lemon Drink You'll Need: 1 nice mug (it makes you feel better drinking out of a lovely mug!) juice of half a lemon 1 dessert spoon of honey (the best quality you can - go organic and/or local if you can!) boiling water To Make: *place the lemon juice in the mug *top with hot water *stir in the honey note: play with the taste to suit you - if you like it sweeter - add more honey or more lemony - add more juice! If you find it's not flavoursome enough add more juice and more honey! This is a super simple way to improve your health and well being and who knows....you might even keep it up all year! More recipes and the weekly meal planner coming soon....I promise! Chin chin xx

Holiday Cooking!

2010-05-25T16:05:00.003+10:00

Well it has to be said that I'm on holidays whilst I write this so forgive the odd spelling error or incorrect grammar...please. And also, this post will be sans photos until I can update it at my computer as I seem to have forgotten the right cord (any techo smart inventor type people who may read this I'm giving you the heads up that if you could invent some kind of "UNI" cord for every piece of technology that would be great...ie. camera, mobile, ipod, video cam, game thingys etc etc etc).

Ok..so when you're on holiday you don't always want to be out spending heaps of money at restaurants for breakkie, lunch and dinner. It ends up costing a packet and if you have kids it's sometimes not practical. But not going out for every meal doesn't have to mean that you spend your holiday still feeling like your still doing your domestic duties like cooking. For me, holiday food is all about KISS (keeping it simple simple - yeah no stupids here!)

The first important note is to try to book some accom that has some kitchen facilities - whilst it might cost a bit more and you might think that by not doing this you're going to make sure that you really have a holiday by not being able to cook, trust me it's better to have it. At the very least you can go and buy some nice drinkies from the local bottle shop and stash them in your own fridge for anytime wine, beer or cocktail o'clock comes around. You can also have your own nibbles and snacks on hand for when you feel hungry without having to traipse down to the shops or pay through the nose at the resort bar/restaurant! And it also gives you the OPTION to cook up a little something if you feel like a quiet night in, if the kids are hungry or if you're just a bit sick of wanky waiters, overpriced food and getting dressed to go out. I mean, let's be honest, there are some great restaurants when you go on hols with fabulous food and the whole amazing dining experience...but there are also quite a few that leave a bit to be desired!

So here are my solutions for some easy, quick and yummy meals that to me epitomise holiday cooking (and eating!):

Banana, Prawn & Avocado boats (serves 4):

The inspiration for this one actually came from one of our many trips to Bali where we often eat at a great little place called Mades Warung. The mix of the sweet banana with the soft, juicy and slightly salty prawns and the tangy seafood sauce is to die for - then I tricked it up with a little avocado which is always great with seafood!

You'll need: fresh prawns (buy them cooked & peeled to make holiday life even simpler!), a jar or bottle of good quality seafood sauce (I like the really orange masterfoods one in the jar - or you can mix some whole egg mayo with tomato ketchup if you already have these in the cupboard), a lemon or lime cut into wedges, 2 bananas sliced, 2 ripe avocados halved lengthways with the stone removed.

To make: mix the sliced banana, prawns and enough sauce to coat in a bowl, divide mixture between the 4 into avocado halves and serve with lime or lemon wedges to squeeze over.

(if making at home you can also top with a sprinkle of paprika or cayenne pepper for a real retro feel and they make a great starter for a casual dinner party or bbq)

Mexican Chicken Wrap Its: (serves 4)

A really easy lunch or dinner which the kids will love too because you get to add what you like! You can mess with this any way you like (eg make with cooked prawns, crayfish or crab meat instead of chicken, add some more salad ingredients etc etc)

You'll need:

1 large bbq chicken, 1 packet of tortillas (10-12 pieces), 1 tomato, 1 ripe avocado mashed roughly, 1 spanish onion, your favourite supermarket salsa, (or make your own if you really want to!), sour cream, 1 pkt ready grated tasty cheese, 1 pkt corn chips, 1 can kidney beans rinsed & drained, 1 lime

To make: shred the bbq chicken and place the meat on a plate, roughly mash the kidney beans and add some S&P and enough water to make a paste, dice the tomato and finely chop the spanish onion and then stir them both into the mashed avocado with the juice of the lime and a generous amount of S&P and heat the tortillas according to the directions. Serve the chicken, beans, guacamole, cheese, sour cream and salsa on the table with the tortillas & corn chips so people can make their own wraps with some corn chips on the side to dip into the left over bits and pieces. Easy and yummy!

Gourmet Sausage Dogs: (serves 4+)

You'll need: 6 good quality chicken sausages, 6 crusty bread rolls, cranberry sauce, half a round of brie cheese sliced into 1cm slices, fresh mixed lettuce

To make: cook the sausages in a pan until golden on the outside and firm to the touch, cut the breadrolls in the centre of the top to about 3/4 of the way down, slice your sausages down the centre lengthways about 1/2 way through, place some lettuce leaves into the rolls, place the sausage on top of the lettuce, put some sliced brie into the split, top with some splodges of cranberry sauce.

Mix It Up: this recipe can be changed in many different ways - here are some ideas....swap the chicken sausages for beef, the brie for tasty and the cranberry for ketchup....swap the chicken sausages for pork, the brie for blue cheese and the cranberry for apple sauce.....stick with the chicken sausages, swap the brie for tasty, the cranberry for mashed avo & sour cream and add some diced tomato with the lettuce....use chicken sausages, swap the lettuce for undressed coleslaw, swap the cranberry for some sweet chilli and mayonaise....or come up with your own

Beachside Chicken Pitta Pizza: (serves 4+)

You'll need: a pkt of pitta bread, some bbq sauce, grated cheese, a tin of pineapple pieces (drained but use the juice for a cocktail!!), a bbq chicken shredded, 1 tomato sliced (optional), 1 diced avocado

To make: spread each of the pittas with bbq sauce (or tomato if you prefer), sprinkle with some cheese, shredded chicken, pineapple pieces and some sliced tomato (if using), then top with some more cheese. Place in a preheated 180 degree C oven or under a grill until cheese is melted and bubbling. Top with diced avocado and serve with green salad if desired!

Mix It Up: play with this recipe by....swapping the bbq chicken with some peeled green prawns (remember to make sure they have turned pink and are cooked through in the oven)...using salami instead of chicken, capsicum and/or mushies instead of pineapple and skipping the avo.

Hope you like these and remember you don't have to be on holidays to give them a go!

Til next time...

Chin chin xxx

Weekly Menu Ideas 14/5/10

2010-05-14T18:36:00.001+10:00

Wow! Look at me go! I'm bloggin' up a storm my friends. Anyway enough loving myself sick.. Here is my dinner menu plan for this week. Hopefully you enjoy it and is inspires you to bring out the cook within and try some new dishes for your family, housemates, partners and/or friends! My Monday dish is always a make ahead meal that can be made over the weekend and refrigerated until Monday night but feel free to swap the order around to suit your schedule. The Monday night dish is also freezer friendly so you can still whip it up Saturday or Sunday and then freeze in an airtight container until your busiest or laziest night of the week to make life super easy. My recipes should always be used as inspiration and a starting point so please feel free to use your passion and creativity to play around. For example if you like garlic - add more, if you don't swap it for your favourite herb or another spice. If you hate pumpkin use your favourite veggies. Never be afraid to put your own spin on something - it's how you make your food your own and fill it with lurve!!

Monday: Roast pumpkin, spinach & ricotta lasagne (make ahead and freezer friendly) (pic above) serves 4 - makes one long oblong size lasagne dish - double recipe to make a large rectangular size dish Ingredients: 500g pumpkin cut into chunks (about 4cm) 375g tub ricotta or 375g fresh ricotta from the deli 1 box frozen spinach - thawed with liquid squeezed or strained out 3 cloves garlic 1 jar tomato passata or pasta sauce 1/2 cup freshly grated parmesan cheese 1 pkt fresh lasagne sheets (wrap the leftovers in cling film and refrigerate or freeze for later) 2 cups grated mozzarella or tasty cheese (reserve at least 1/2 cup of this for the top) Method: *preheat the oven to 180 degrees *place the pumpkin and unpeeled whole garlic cloves tossed with 1 tbsp olive oil on a baking tray - season with salt & pepper and place in oven for about 25 mins or until softened *when cooled slightly squeeze the garlic from the cloves into the pumkin and then mash together roughly with a fork and set aside *mix the ricotta and spinach with the parmesan cheese and a pinch of salt & pepper in a bowl *spread a splash of tomato passata on the bottom of the lasagne dish to cover well *cut a lasagne sheet to size and place on top (it doesn't matter if it's a bit smaller as it will expand when it cooks) *cover with passata, then layer with some pumpkin, spinach & ricotta mix and mozzarella *repeat approximately 4 times or until your dish is full finishing with the extra grated cheese *bake in the oven for about 30 mins or until the top is golden and bubbling *allow to cool and then refrigerate or cut up and freeze tip - great served with a side salad and/or some nice crusty bread

Tuesday:

Steak Sangers with sweet potato wedges

(serves 4)

Ingredients:

4 pieces of good steak (porterhouse, rump or whatever you like)

4 turkish rolls

2 medium sweet potatoes

salad toppings of your choice

condiments of your choice (mayo, tomato sauce, bbq sauce, mustard etc)

Method:

*preheat the oven to 180 degrees

*peel the sweet potato and cut in half lenghtways and then into wedges

*place on a baking tray, drizzle with olive oil and sprinkle with salt & pepper and place in oven for about 25 mins or until golden and tender

*while wedges are baking heat a pan on med high heat and cook steaks to your liking - only turn the steaks once so leave them to cook and caramelise on side one before turning and sprinkle them with salt & pepper before cooking

*when cooked remove steaks and place on a plate loosely covered with foil to keep warm

*cut the rolls in half and toast or grill lightly

*serve the rolls open with the steak on one size and the wedges on the side

*place the salad toppings and condiments on the table for people to add to their sangers

Wednesday:

Italian Sausage Casserole (make ahead and freezer friendly)

serves 4

Ingredients

8 Italian style sausages

1 can diced tomatoes (Italian brands are usually the most flavoursome!)

6 button mushies

1 capsicum (finely sliced in long strips)

1 onion (finely diced)

2 tbspn pitted kalamata olives (optional)

1/2 glass white wine or chicken stock

1/2 cup freshly grated parmesan

Method:

*cook the sausages in a preheated pan on medium heat until golden and just cooked through -they will feel firm when they are cooked) (don't prick them as it lets all the juices and flavours escape) - remove to a plate and cover loosely with foil to keep warm

*add the onion & capsicum to the same pan and cook until softened

*add the wine/stock and the tomatoes and a good pinch of salt & pepper

*slice the sausages on an angle into large-ish pieces - about 6 cm long and return to the pan, immersing them in the sauce

*bring to the boil and then reduce the heat and allow to simmer until the sauce thickens

*toss in the olive and serve with some freshly grated parmesan

tip: great with mashed potato or rice (remember the 90 second rices make life super easy!)

Thursday:

Salmon Fillets with noodles, vegies & honey/soy sauce

serves 4

Ingredients:

4 fillets of salmon (skin on and pin bones taken out) or any other other fish you prefer

1 pkt hokkien noodles

1 tblsp honey

1/4 cup soy sauce

1 large handful of snow peas (tops & tails cut off)

1 large carrot finely sliced (I like it in long thin stips aka julienne)

6 button mushies (sliced)

1 handful beanshoots

Method:

*preheat ovent to 160 degrees

*heat a frypan on med high heat until hot and then place the salmon in skin side down - cook until skin crisps up and then turn - when both sides are sealed and you can see on the sides that it is cooking take it out of the pan and place on an oven tray and place in the oven for about 15 mins or til cooked to your liking - keep the frypan for later - don't wash it out!

*meanwhile boil the kettle, place the noodles in a bowl and cover with boiling water - jiggle them around with a fork as they start to soften to separate

*heat your frypan again over med high heat and add a tsp of oil and stirfry your vegies til starting to soften but still crisped - turn down to low and add the honey and soy sauce and then add the noodles and toss through. If you think you need more sauce then add some more honey and soy - enough to coat your noodles and have some sauce still in the bottom.

*place the veg/noodles on a plate and top with the fish - spooning the sauce left in the pan over the top and serve

tip: it's great topped with some seasame seeds if you have any hanging around

Friday:

Proscuitto wrapped Chicken Breast w/ easy peasy tomato, spinach, mushie & fetta tarts (you could also use veal snitzel, lamb or pork fillets or chops instead of the chicken)

serves 4

Ingredients:

4 chicken breasts (skinless)

4 thin slices of prosciutto

1 sheet of puff pastry (thawed)

2 tomatoes sliced thickly

1 handful of baby spinach leaves

3 button mushies sliced

60g fetta

1 egg lightly beaten

Method:

*preheat the oven to 200 degrees

*wrap each of the chicken breasts in a slice of proscuitto

*heat a pan over medium high heat until hot - add a splash of olive oil and add chicken and cook on each side until sealed all over - turn down the heat to medium and cook until cooked through (it will be firm when you push on it when cooked)

*cut your pastry sheet into 4 squares

*in the middle of each square, leaving about 2 cm all the way around, place some spinach leaves, followed by sliced mushies, sliced tomato and sprinkle with fetta - sprinkle again with some pepper

*brush the outside edge of the pastry with the beaten egg using a pastry brush or your finger

*place on a baking tray line with baking paper or sprayed with cooking spray and cook until the pastry is puffed and golden (about 10 mins)

*serve the tarts with the chicken

tip: you can turn this into a dinner party meal by adding a nice green salad!

tip 2: to make a sauce after you remove the chicken turn up the heat on your pan and add add 1/2 cup white wine or stock, let it bubble up reduce a bit and then add a splash of cream - turn off and serve over the chicken

I really hope you enoy these recipes and use some of them during the week. Would love to hear your comments about how it goes.

Hopefully being organised leaves you with more time to enjoy whatever it is you like to do on tke weekend and if you can manage to whip up one or two of the meals then you're way ahead and the coming week will feel like an absolute breeze.

Chin chin xxx

Rainy Day Cooking - Chewy Chunky Jaffa Cookies

2010-05-11T18:23:00.000+10:00

Hi again When the weather starts to get chillier and we have some of those rainy days that make hanging out at home seem so inviting, why not get into the kitchen? Not only is it nice and warm with the oven on, you also keep more active grating, stirring and chopping than sitting on the couch. Let's not mention though, that eating your yummy treats might follow - it doesn't count!! Today when I was working, cooking at a gorgeous winery, I invented these jaffa cookies. It was raining and pouring outside (I'm sure an old man was snoring somewhere!) but I was happy and content cooking away in the kitchen and when these came out of the oven they didn't last long! They would be fab for a lunchbox snack or with a nice cuppa for morning or afternoon tea. You can store them for a week (or even more if they last that long!) in an airtight container at room temperature. These are definitely a "sometimes" food or a treat but at least when you make your own you know exactly what's in them and there are no nasty artificial things like flavours, colours and preservatives. Give them a go - you won't be disappointed and they're super easy peasy lemon squeezy!

makes about 20cookies Ingredients: 1 cup firmly packed brown sugar 1/2 cup caster sugar 1 1/2 cups SR flour 1/2 cup plain flour 180g melted butter 1 lightly beaten egg 1 lightly beaten egg yolk 2 tsp natural vanilla extract 150g dark chocolate (eating quality) chopped into chunks zest of 1 orange finely grated 1 tbsp fresh orange juice Method: *preheat the oven to 180 degrees C or 160 degrees FF *grease 2 baking trays and line with baking paper *mix sugars and flour in a large bowl *add the butter and combine *add egg, egg yolk, vanilla, zest, orange juice and chocolate and mix well *make heaped tblsp sized balls of mixture and place on the trays leaving a gap of about 8 cm around each ball *bake in the oven for about 15 minutes or until lightly golden *cool completely on the trays - if you can wait that long!! *eat immediately or store in an airtight container for up to 10 days tip: for something even more exciting break up some cookies and stir through some softened ice-cream (vanilla or chocolate!), then refreeze until firm and serve with or without topping! yummo!

tip 2: if you're part of a small family ie. single or couple, or if you don't need to make the whole batch of cookies in one go, roll half of the dough into a log, wrap tightly in two layers of cling wrap and freeze - then next time you need some cookies just take out of the freezer, slice and bake. Okey doke. Hope you enjoy these...but then...how could you not?!?! Chin chin xxx

This Week's Dinner Menu

2010-05-08T09:37:00.000+10:00

Hi all Hopefully this catches you before shopping day so that you can incorporate all, some or even just one of these ideas into your weekly meals. I can't tell you how much difference it makes to your life to plan your weekly meals ahead and get the shopping done so you don't have to keep going back to the stuper-maket over and over again. And then..if you can manage to whip one meal up over the weekend and bang it in the fridge ready for Monday night or freeze it for that busy night of the week when you can never be bothered...jackpot! You'll feel less stressed and rushed by just spending half an hour doing a bit of pre-planning. And here I'm taking a hit for you and making the choices for you. Ok let's go. Monday: Italian Chicken Casserole (serve with rice, pasta or mash) - recipe below note: if you're pushed for time or gluten free those 90 sec pkt rices from the supermarket are great - go for brown if you want to be healthier, lower GI and good carbs! note 2: make it on the weekend if you have time and refrigerate til Monday or freeze! serves 4 Ingredients: 4 skinless chicken fillets or 6 chicken thighs (add more to serve more!) 1 tin diced tomatoes (go for Italian if you can - always better!) 1 glass white wine or 1 cup chicken stock 1 medium carrot (grated or finely diced) 1 stick celery (grated or finely diced) 1 medium brown onion (grated or finely diced) 12 slices of proscuitto or 6 rashers middle bacon (see note at bottom) Method: *slice the chicken into long pieces - from 1 fillet you should get 3-4 pieces (like the size and shape of chicken tenderloins) *if you can be bothered wrap the slices with the proscuitto - if not just tear or slice up the proscuitto or bacon and add to the pan after the chicken before adding the vegies *seal and brown the chicken in a hot non stick frypay until they have turned all white and have some golden bits on them *remove from the pan and place on a plate *add the vegies to the pan with a little bit of garlic and some herbs (dried or fresh) if you have them and a pinch of salt and pepper *stir them until they become soft (this will be quicker if grated) *add the tinned tomatoes and the wine/stock *return the chicken to the pan and push it down into the sauce so it's almost covered *if there is not enough sauce you can add some more tomatoes and/or stock *turn it down to low and let it simmer until the chicken it cooked through (it will feel firm when you push on it) and the sauce is thickened *serve immediately, place in the fridge or freeze in an airtight container when cooled. Tuesday: Homemade Beef Burgers note: you can also cut up some washed potatoes into wedges, spray or toss them them with some olive oil and bake in the oven at about 200 degrees until soft and golden to serve with note 2: you can toast the buns if you like either in the pan or under the grill *500g lean mince will make about 4 burgers - mix with it some grated onion, a squirt of tomato ketchup, a squirt of mustard, an egg, a handful of breadcrumbs and some fresh or dried herbs if you like. make into patties and place in the fridge. *slice up some salad toppings of your choice - lettuce, tomato, tinned beetroot, cucumber, grated carrot, mushies, cheese whatever you like *cook the patties in a non stick frypan on medium-high heat -look at the side to see that it's cooked half way up and then turn *serve with some nice bread rolls and let everyone make their own burger with the fillings on the table plus some mayo, tomato sauce and mustard - yummo! Wednesday: Thick Orange Soup note: this can be made ahead and refrigerated or frozen in an airtight container Ingredients: 500g nice orange pumpkin of your choice 1 medium sweet potato 1 leek or 2 medium onions 1-2 litres stock (vegie or chicken) breadstick or bread rolls to serve Method: *chop the pumpkin and sweet potato into chunks (about 5 cm cubed but don't be too fussy!) *dice the onions or slice the leek *heat a large saucepan or big pot on medium heat *place a tablespoon of olive oil and a tablespoon of butter/margarine in the pan til butter melts *add the onion/leek and stir until soft *add the pumpkin & sweet potato and a pinch of salt and pepper *cook, stirring occasionally, until vegies start to soften *you can add a teaspoon of curry powder to make it interesting if you like (optional) *cover with stock - make sure it's just to the top of the vegies *bring it to the boil and then turn down to simmer until the vegies are all nice and soft (you can't really overcook them!) *let it cool a bit and then use a stick blender or a jug blender to puree the soup til it's smooth - you can add some more stock or water if you like it a bit thinner *serve with bread or rolls and a dollop of sour cream if you like or if you have big eaters serve it with some ham & cheese toasties/jaffles Thursday: Meatball Pasta Bake note: if you have fussy kids grating vegies is a great way to disguise them but you can leave out the mushies if you like. Ingredients: 500g penne/macaroni/rigatoni 1 jar passata (tomato cooking sauce) 1 grated large carrot 1 grated large zucchini 1 grated stick celery 8 button mushies (finely diced) 1 grated onion 1 clove garlic or 1 tsp jarred garlice 2 cups grated tasty cheese 1 pkt chevup sausages (skinless sausages) or 350g mince of your choice mixed with some seasoning and other flavours like dried herbs & spices Method: *cook the pasta until it's just cooked (as this will be baked in the oven too you don't want to overcook it!) - drain it, toss it with a splash of olive oile, salt & pepper and set it aside *in a large pan cook vegies in a splash of olive oil with the garlic until soft, add the passata, a tsp sugar, a pinch of salt and pepper and some herbs if you have them (dried or fresh) *break the sausages into little meatball size pieces or do the same with the mince *add the little meatball pieces to the sauce (no need to cook first) *turn the heat down and let the sauce simmer for about 5 minutes *add the pasta and toss to combine *place in a large oven proof baking dish and sprinkle cheese over the top *bake in 180 degree oven until the cheese is golden and bubbly *serve with a side salad if you like Friday: Chilli Con Carne w/ rice, corn chips & salsa Ingredients: 500g lean beef mince 1 can red kidney beans (drained and rinsed in a strainer) 1 green capsicum (grated or finely diced) 1 medium brown onion (grated or finely diced) 1 clove garlic or 1tsp jar garlic 1 tin diced tomatoes 6 button mushrooms (finely diced) 1/4 tsp chilli powder, 1 tsp cumin & 1 tsp dried oregano (adjust chilli to your taste or omit) large pkt 90 sec brown rice 1 pkt plain corn chips 1 jar salsa sour cream (optional) sliced or mashed avocado (optional) Method: *in a large pan on med-high heat cook mince until browned - try to break up any big lumps with the bag of the wooden spoon *remove and put in a bowl *in the same pan on same heat add the vegies with a splash of olive oil and the garlic and cook until soft *return the mince to the pan with the vegies and add the chilli, cumin & oregano, kidney beans and the tomatoes *let the sauce simmer on low to develop the flavours for 5-10 mins *heat your rice *serve the rice topped with the chilli con carne in a bowl *place corn chips, salsa, sour cream and avocado on the table for people to help themselves to Ok - hope you can use some or maybe even all of these ideas to make your life easier and ineresting!! Good luck - would love to hear how you go! Have a great weekend!

Cute Lemon Meringue Pies

2010-04-29T08:51:00.000+10:00

Morning! So first a confession - however obvious it may be. I have been neglecting my blog. Not sure what really happened (read I have no excuse!) but it went off my radar for a bit but I'M BAAAAAACK! I promise to be better or at least to try to be better.

Anyway, whilst I haven't been blogging, I have been cooking and without sounding like I think I'm a bit too special I have to say.....I am soooooo happy with these cute little lemon meringues that I made over the weekend. I mean, just look at them! Gorg! These are a bit nostalgic for me. I was inspired by this week's challenge on Masterchef Australia where they had to re-create a childhood food memory. These little pies remind me of my nan. She used to bake up a storm and made the best big version of these as well as an amazing apple pie (might try that one soon!).

Here is my recipe. Give them a go for a lovely morning or afternoon tea or as a dessert for a dinner party that will make your guests go "ooooooh"! I guarantee it!

Cute Lemon Meringue Pies (makes 6-8)
You'll Need
Pastry 300g plain flour pinch salt 3 tblsp castor sugar 150g cold cold cold chopped butter (unsalted) 2 tbsp iced water (give or take)
Lemon Filling 2 tbsp finely grated or chopped lemon zest juice of 4 lemons 2 eggs 2 egg yolks 2/3 cup thickened cream 1/2 cup castor sugar
Meringue 2 egg whites (save from lemon filling eggs) 1/4 cup castor sugar
Method: Pastry tip: you can do the pastry cases up to 2 days before and store in an airtight container or freeze them for up to 3 months
*use a food processor to whizz up the flour, sugar and cold butter until it looks a bit like crumbs *add the egg yolk and whizz again
*add the iced water and whizz until it comes together into a ball of dough (you may need to add a little more water but don't make it too wet) it should be smoothish but not really wet
*place it onto a floured bench and give it a bit of a knead till it's all together and smooth then make into a ball and wrap in cling wrap and pop into the frdige for 30 mins [make the lemon filling now or have a cuppa!]
*after resting place some cling wrap onto the bench and get the pastry out and put it on it (unwrapped of course!)
*use a lightly floured rolling pin to roll it out into a big thin piece - about 1/2cm thick is good - you might need to keep putting some flour on your rolling pin if it sticks
*grease a muffin or cupcake tray well (I also line the bottom with circles of baking paper but that's up to you!)
*cut out 6 circles (I used a saucer as a guide but it depends on the size of your tin)or you can make more if you like to use up the pastry (extra tart cases can be frozen for another day or you can make some more pies
*carefully place the circles into the tray and mould them into shape
*place back in the fridge for 20 mins to cool again (this helps stop them shrinking)
*prick the bottom of the pastry with a fork a few times, line each one with baking paper and fill with rice *bake at 180 degrees C for about 5 mins
*remove the rice and paper and bake for another 10 mins or so - keep checking them - you want to bottom of the pastry to look dry without any soggy, raw bits
*take out of the oven and let them cool in the tray
Lemon Filling
*combine the eggs, yolks, sugar and cream in a bowl and whisk until combined
*add the zest and lemon juice and whisk some more until nice and smooth *dip in a spoon or your finger and taste it - adjust it depending on your taste - more lemon juice for tartness or a bit more sugar for sweetness (remember though, it should be quite tangy to cut through the richness of the pastry and the sweetness of the meringue!)
*pour into a jug to make it easier to pour into tart cases
*bake in oven at 160 degrees C for about 10 minutes - they should be set but still a bit squidgy and wobbly in the middle when you move the tray
*remove and leave to cool while you make the meringue
Meringue
*turn the oven down to about 140 degrees C
*place the egg whites in a dry and clean bowl
*use an electric beater or your muscles and a whisk to beat until firm peaks form (the whites should stand up on their own without flopping)
*gradually add the sugar (about a tblsp at a time) and whisk well in between each addition
*it will get all nice and thick and gorgeous and sexy and glossy
*spoon the meringue onto the top of your pies and use the back of the spoon to smoosh it round - try to get some little bits that stick up and out around it to give them that real home make look
*make sure the meringue covers the edges and is touching the lemon filling all the way around
*bake in the oven for about 5 mins or until it starts to go golden brown in some places - it won't go crispy on the outside like a real meringue - it will still be soft but sort of stiffer on the outside *remove and leave on tray for about 5 mins and then place on a rack to cool completely
*serve with some nice thick cream
Yummmo! I hope you enjoy these. They are a bit fiddly but if you make the pastry cases before hand it makes it much easier and they are well worth it - they taste amazing! Welcome to 1950's people!! Chin chin xx

Carrot & Pineapple Cupcakes With Cream Cheese Frosting!

2009-11-24T19:12:00.000+11:00

Shortly after the diet bit the dust I headed into the kitchen to whip up one of my all time favourites - "Carrot & Pineapple Cupcakes with Cream Cheese Frosting". The pineapple bit might throw you off a little but you can't taste it at all. It just gives the cakes a super moist consistency and makes them light and sweet. mmmmmmmm Luckily the fact that my diet was no more meant that I could lick the frosting beater to my hearts content, free in the knowledge that I would rather be happy than thin! Here's the recipe. Ingredients: 2/3 plain flour 1/2 cup & 1 tblsp caster sugar 3/4 teaspoon bicarbonate of soda 1/2 teaspoon ground cinnamon 1/3 cup chopped walnuts (chop roughly or fine depending on how chunky you like them)1/3 cup light olive oil 1 large egg 1/4 teaspoon vanilla extract 1.2 cup firmly packed grated carrot 1/4 cup well-drained crushed pineapple in natural juice Method: Preheat oven to 180 degrees C (160 degrees C if fan-forced). Line a cupcake pan with ten cases or spray well with non stick cooking spray. Stir flour, caster sugar, bicarbonate of soda, cinnamon and pecans together in a large bowl until well combined. (or just combine in an elecric mixer on medium) In a small bowl, stir oil, egg, vanilla, carrot and pineapple together until well combined. Add carrot mixture to dry ingredients. Combine wet and dry ingredients and spoon into cupcake pans, dividing evenly. Bake for about 20-24 minutes, or until a thin-bladed knife or wooden skewer inserted into the centre of a cupcake comes out without any batter attached. Remove pan from oven and allow cupcakes to cool in pan for about five minutes. Then turn out onto a rack to cool completely. Now make the frosting. Combine 60g cream cheese, well softened 30g butter, well softened 1 cup sifted icing sugar 1 teaspoon lemon juice in an electric mixer on medium high speed until thick and smooth and creamy. Pipe or carefully spread frosting on top of the cooled cupcakes. Keep in an airtight container in the fridge if they last that long. Enjoy!! Chin chin xx

Diet Schmiet

2009-11-24T18:10:00.000+11:00

Well this is crazy but....the food-aholic has a confession that does not really fit with the whole food-aholic thing. In fact it goes against almost everything I believe in and the question "What was I thinking?" has been flipping and flopping around in my head since it almost happened. It being this.... "I went on a diet!!!!" I know, I know! What was I thinking??? I have no idea. Actually I do. I was thinking that it might be nice to be one of those thin, fit looking people. I was thinking that maybe my bathers would look better if a few kilos melted away. I was thinking that perhaps watching every morsel that I consumed might be a good thing. I was thinking that I could just do it for a few weeks and then I would feel great and I would go back to being the food-aholic. I was thinking that it might make me happy. But then.... I decided it was a truly despicable idea and that I needed to be true to my food-aholic inner goddess and forget it! I decided that, after one boring lunch, it was making me feel unhappy, stifling my foodie creativity and that it would be much easier to go for a walk every day! So that's it. Diet started Monday 7am - diet officially ended Monday 2.15pm. And the food-aholic is back! Bet you didn't even miss me. More cooking soon. Chin chin xx

High Tea

2009-11-18T18:24:00.001+11:00

Seeing as I mentioned it a few times here are a few snaps from my ladies high tea. Note that bubbles are conspicuously absent from these snaps however it was definitely included as part of the festivities! I will try to post some of my recipes from the spread soon. Chin chin. xx

Zucchini & Goats Cheese Tarts

2009-11-18T13:30:00.000+11:00

Sorry it's been a while. Busy busy. Anywho... My high tea was a great success if you can remember that far back. ALl my recipes turned out beautifully and it was a gorgeous day to sit out with some of my lovely gal pals and enjoy a little glass of sparkling (or ten) and nibble on some lady like morsels! I always find that's the best bit of being the host...that you get to throw back a few drinkies and not have to worry about how you're going to get home!! One of the great recipes I did was individual zucchini and goats cheese tarts. They were super simple and looked fabulous and tasted like someone had dropped them down from foodie heaven! Here is the recipe for you to try them yourself. They'd be great as a lunchbox item, for a brunch or as part of a spread for a lunch with some salad and bread. You could even freeze them. Righto - here it is... 2 medium zucchini grated 6 free range eggs (organic if possible) filo pastry (I like the one from the fridge at the supermarket rather than frozen) melted butter (about 2 tblsp) 1/2 cup pouring cream a sprinkle of freshly grated nutmeg 2 tspns chopped chives 6 tblsp of soft goats cheese (or good fetta) freshly ground pepper salt 1. Grease a 6 hole texas muffin pan or a 12 hole regular muffin pan. 2. Pre-heat oven to 160 degrees C 3. Cut a square big enough to cover the muffin hole with large corners hanging over the sides. Place it in carefully then brush with butter. Repeat 4 or 5 times for each muffin hole. Rotate the squares to get the corners to form an outside edge. 4. Place them in the oven for about 3 mins to start the pastry cooking. 4. Place the grated zucchini in a large jug. 5. Whisk the eggs and cream together and add to zucchini. 6. Add a good go of pepper, the chives, the nutmeg and 2 good pinches of salt. 7. Combine gently. 8. Pour zucchini & egg mixture carefully into the pastry shells almost to the top. 9. Add about a tblsp of goats cheese or fetta to the top by crumbling it roughly. 10. Cook in the oven for 20-25 mins or until the egg mix is set and the pastry edges are golden. 11. Remove from oven and let stand in the pans for about 10 mins before carefully removing them and letting cool on a rack. 12. Serve warm or cold or wrap in cling flim and freeze. Give it a go. Yummo. You could also substitute the zucchini for some sauteed spinach. Hope you enjoy this one. Chin chin xx

Lovely Saturday Morning - 7th November

2009-11-07T09:41:00.000+11:00

Morning all I couldn't be happier as I bang away on my keyboard to no-one (but hopefully someone!) in particular. I am not 100% sure why I feel exceptionally pumped and positive today but I do, although, it could have something to do with one of these things.... 1. I am multi tasking and as I type my thoughtful and considered words I am simultaneously tucking into some perfectly poached eggs on lightly toasted thick cut sourdough. Mmmmmmm. Poaching is a skill that I am not bashful to say, I have perfected in 2009. It used to be a problem for me I will confess. White stringy bits floating around in the pan, yolk disengaging from it's silky white confines and ultimately a big watery mess that looked like what happens when you give a four year old some paint in a straw and ask them to blow! Anyway..the secret for me has been using a little tiny frypan, filling it 2/3 with water and then adding at least 2 tablespoons of white vinegar. I let it come to the simmer when big bubbles are forming on the bottom of the pan and some little ones are coming up to the surface. Then I get my wooden spoon and stir it around and around creating a whirlpool. Oh..before this I have cracked each egg into a little ramekin and have them sitting close to the pan. Once the whirlpool has reached a good velocity (oh how scientific I am...please no real scientists tell me this is not the right context for this word!) I slip in each egg as close to the surface as possible. Then I let them cook away for about 4-5 mins for cooked whites with a nice oozey golden silky yolk. Remove them with a holey spoon and try to drain as much water from them as possible. Then pop them on toast or on a Ceasar salad and voila - zee poached egg iz perfect! (French accent required for all words after the hyphen there!) 2. I am planning a ladies lunch with two of my most favourite girlfriends tomorrow. The weather forecast is sunny and shiny and I am going to create a high tea. The menu is poached chicken, chive & sourcream mayo triangle sandwiches, egg & lettuce ribbon sandwiches, smoked salmon rolls (a Jamie Oliver recipe - easy, divine and so impressive), carrot cupcakes with cream cheese frosting, chocolate cake Kahlua truffles, petit passionfruit tarts and lemonade scones with raspberry jam & whipped cream. Also some beverages (read lots of bubbly, fizzy and gorgeous Australian sparkling!). Who could wish for anything more!?!?! 3. I am about to head down to the local market and the deli to purchase all my ingredients! Anywho...whatever the reason I am smiling and feeling like all in the universe is aligned (for the moment!). Hope you are too. Chin chin x

2nd November 2009

2009-11-02T17:02:00.000+11:00

Afternoon foodies I have to admit that I have checked my blog quite a few times over the last 24 hours in the sad and somewhat pathetic hope that it will have taken off and I will have heaps of comments and a gaggle of followers. Alas...to no avail but it's only day 2. Nigella wasn't an overnight success either. Jamie Oliver is a different story so let's not mention him. Oh, hang on, let's just mention him quickly....I'm loving his American Roadtrip show at the moment, might buy the cookbook - Ok Jamie - that's it for you today! Today I planned my menu for the week and then proceeded to swan around the supermarket browsing for everything I need to create a culinary concoction for the next 6 nights (and breakfasts, lunches and snacks!) Now here I feel I must make a confession (apt I suppose given the title of my blog!). I have been labelled an anal freak by some of my friends and have also heard mutterings under the breath of some visitors to my house, that sounded a little like "too much time on her hands", however I stand by my menu planner. It gives me a sense of control and organisation in this crazy life and gives me something to look forward to. When my day is going to hell in a handbasket I can press the scan button, in my head, and give myself a sneak peak of myself whipping up an afterwork dinner of chicken scallopini (or whatever is set out in the dinner column under Monday on my menu grid which is stuck to the fridge door with my knife and fork magnets!) and feel a sense that all is right in the world. So this week I have come up with this: Monday: Breakfast (BF) - sliced peaches with vanilla yogurt & granola, Lunch (L)- mini lamb pasties, Dinner (D) - spinach & ricotta canelloni (made with fresh lasagne sheets)with garden salad Tuesday: BF - scrambled eggs w/ grilled tomato, L - minestrone soup with bread, D - tandoori chicken wraps with salad, mango chutney & yoghurt Wednesday: BF - cereal w/ sliced banana, L - felafel & salad wrap, D - curried sausages w/ mash Thursday: BF - banana smoothie, L - Bacon, Egg, Lettuce & Tomato baguette, D - Mexican beef meatballs w/ rice, guacamole & sour cream Friday: BF - boiled eggs w/ sour dough toast, L - cheesy tuna, zucchini, spinach & mushroom pasta bake, D - chicken schnitzel burgers w/ homecut wedges Feel free to use this for your own week's eating or just grab a few ideas. I will share some of the recipes later in the week. Some of the meals I prepare in advance on the weekend which makes life easier. Remember, comments about time and hands are not appreciated!! Chin Chin xx

1st November 2009

2009-11-01T13:55:00.000+11:00

Well today is apparently "the" day. You know "the" day? It's when you finally do something about a little idea or thought that's be swishing around in the back of your brain, popping up every now and then to remind you it's still there. It's the day that you finally take that little thought and turn it into something that actually exists. So this is my "the" day...the 1st November 2009. Seems like as good a day as any. So. Where to start? Well. My name is Sally and I'm a food-aholic. (in my head..."Hi Sally" is the reply from whoever may be out there) At some point over the past few months I have come to the realisation that I am obsessed with food. Not in the can't stop eating, drive thru McDonalds, lollies hidden in my undies and cupcakes in my handbag kind of way, but, in the I just love it and it makes me calm and happy kind of way. It really isn't even so much about the eating part. It's more the reading food magazines and cookbooks, going to the local farmers market, spending a lazy Sunday in the kitchen and feeding my friends that I really love. Anyway...in this blog I'm going to express all my love for food. I'm going to share my favourite recipes and write about new things I've tried (food related of course!). I'm going to let you in on my latest food buys, my ideas and invite you to hear about my dinner parties, lunches, brunches and bbq's. We'll see how we go. Chin chin. x