Goulash

As bright as the sun might be, in all its glorious splendour, there hangs a dark cloud today.
Unfortunately I am no stranger to funerals. I have attended four of my family members and each time was more painful than before. I am not the strong type who is able to keep it together. I fall apart like flour from an unclenched fist, scattering into a million particles that I am never able to completely piece together again. My husband on the other hand, has never attended a funeral as he has only his parents and sister in this country. He never understood why the pain is still so raw for me whenever he mentions my deceased loved ones, or why I cry whenever I see a funeral scene in a movie. It's hard to understand if you have never been around that kind of powerful, soul wrenching grief.

Today he will be attending the funeral of an old school friend. What pulls at my heart is that I will not be able to stand with him, clenching his hand, supporting him - I have to be here for work, as it is still only the two of us. It doesn't feel right, and I'm not sure how he will be upon experiencing this sad moment. My thoughts will be with him, and with those who lost their dear friend and daughter, and I shall be here, arms open wide, when he returns safely home to me.

It's jarring to realise that we are all human, and therefore only shortly on this Earth. No matter how hard I try there times where I fall prey to daily life and partake in trivial arguments, not appreciating the greater value in the person with whom I am arguing. Although this week, with its dark cloud, has been a little silent, we found ourselves being more affectionate and slow to anger, taking the time to appreciate each other and those we love whom are still with us.

The author of this recipe had it handed down from her father, which I thought made it all the more precious.

ease: 5/5.
prep time: 2mins.
cooking time: 25mins.
total: 27mins.

taste: 4/5. Overall Ryan enjoyed this dish although he found the meat a bit chewy (I used beef shin). He said that the sour cream is absolutely necessary for super enjoyment. It has a tiny kick which is offset by the cream and fresh herbs with a mellow tomato base. I made the following adaptations:

• I quartered the recipe (used a little less stock though and upped the meat to 200g)
• I cooked the onions for 5mins
• I browned the beef in the same pan as the onions for 2mins
• Once everything was added I cooked it for a total 20mins rather than 1 & 1/2 as stated

would I make it again: Yes - this is the second time I have made it. The first time I halved the recipe and it worked out a little better.

recipe: Goulash

Beef bourguignon

Last night I could not be bothered cooking, I had myself a lazy night.

I sometimes skip making dinner, but as I plan each meal in advance it means that I have one dinner's worth of ingredients that still need to be used up. My solution is to make it the following day for lunch. It worked out perfectly as we have dinner plans tonight, which normally means we are absolutely starving by the time our reservation comes. However, I am hoping that by having a big lunch and perhaps a smoothie in between, we will be in that perfect place of hunger without actually being in pain.

I heavily adapted this recipe as I do not have a casserole dish so I was unable to move it to and from the oven. Here is what I did (Large single serve, or medium serve for 2 if there's a side dish):

Beef bourguignon from Stephanie Alexander's The Cook's Companion

1tbs olive oil
100g streaky bacon cut into 1cm cubes
5 shallots
700g blade steak, 5cm cubes
ground black pepper
2tbs plain flour
1tbs Brandy
1 cup red wine
1 bay leaf
1 sprig thyme
2 stalks parsley
small piece of blood orange peel
1 cloves garlic, minced
1 cup beef stock
5 large flat mushrooms sliced thickly
25g softened butter

In non-stick fry pan heat oil and brown bacon gently. Remove with slotted spoon and brown shallots then set aside with bacon.
Season beef with pepper and brown in pan. Scatter over 1tbs flour on high heat, then add 1tbs Brandy. Keep heat on high and add wine, and reduce a little. Make sure to stir up any brown bits.
Add herbs and orange peel. Add garlic, bacon and onions. Add beef stock, cover with baking paper snugly and cover with lid. Cook for 20mins and add mushrooms, recover and cook for a further 10mins.
Ladle 1/2cup of juices into a small bowl. Cream softened butter with 1tbs flour and add to juices, mixing with a fork until combined. Pour this into beef and stir until combined. Bring casserole to a boil to thicken slightly.

ease: 4/5.
prep time: 25mins.
cooking time: 30mins.
total: 55 hour.

taste: 4/5. I cooked it for 35mins rather than 30 and by that stage the liquid had almost completely evaporated so I would recommend reducing it by 5mins or just check on it.
Ryan liked this, and thought all the flavours went well. He thought the red wine was the strongest flavour. I removed the herbs before serving.

would I make it again: Yes - I will make it the same way but reduce the cooking time by 5-10mins.

Cheeseburger

I have a non-alcoholic induced hangover - I think I shall call it the loud-music-and-screaming-to-talk hangover.

This morning, the sunshine streaming through my window was like a laser pointer to my eyes, a split second later came the numb pain, mostly localised the the front of my brain and eye sockets. My nose also had a tingle, hopefully of the allergy variety rather than the cold-and-flu. Although I did not drink any dubious substances, I did overdose just a little on chocolate. I had eaten two more of my chocolate puddings during the day (I made six, and there are only two of us so I must eat my share) and in the evening I binged on chocolates, tim tams and Laurent cakes filled with all types of, you guessed it, chocolate. I must add that last night was the celebration of my gorgeous sister-in-law's 26th birthday. After the junk fest we spent the night at a bar, where the loud music and screaming took place.

It has probably been at least 3 years since my husband and I last went to a club/bar, so my noise tolerance had reverted back to my pre-club years. As we had wonderful company, the night was wonderful and worth today's repercussions.

Because I don't drink alcohol I've never had the craving for 'greasy' food after a big night out, hubby on the other hand had a drink or too (with absolutely no repercussions) so I thought I'd make him a burger (they're not that greasy when home made but comforting none the less). The fact that I'd be spending less than 10 minutes in the kitchen was also wunderbar.
ease: 5/5.
prep time: 2mins (to get patties on, do all other prep while they cook).
cooking time: 8 mins.
total: 10mins.

taste: 3/5. Hubby liked it, however as I have made him quite a few hamburgers before, he didn't like these more than this deluxe cheeseburger for instance.
It is perfect for when you want minmum mess and dinner ready in pretty much 10mins.

would I make it again: No, I have time to cook so I can spare it on something he likes more.

recipe: Cheeseburger

Beef, beer & dumplings

Warm enough to wear only a light jacket, a sunlit kitchen at 5:30pm and papery cherry blossoms...Oh my, Spring has almost sprung!

I feel sympathy for Winter, it gets such a bad rap and has so few fans compared to its more popular and vibrant siblings. I myself, am an Autumn supporter, but not so much that I can't appreciate what the other seasons can offer. The signs of Spring's hastening arrival has lit a fire under my bottom in regard to making as many Wintry meals as I can before the weather is too warm for molten chocolate and hearty stews.

ease: 4/5. Takes a while.
prep time: 25mins to get it into the oven (the dumplings take no more than 5mins.)
cooking time: 2 hours (includes making the sauce, I only reheated it all at the end for 2mins as it was still hot).
total: 2 hours & 25mins.

taste: 3.5/5. It turns out that Ryan isn't a fan of beef stew, and this dish was similar to beef stew for him. On the plus side he loved the dumplings and the meat was tender, otherwise it had too much of a gravy taste for him. I halved the recipe which is definitely enough for two.

would I make it again: No.

recipe: http://www.gourmettraveller.com.au/beef-beer-and-dumplings.htm

Deluxe Cheeseburger

Another day, another burger recipe. Beef is once again the main ingredient, but this time it comes in the form of a patty with caramelised onions and blue cheese dressing.

If you hadn't noticed I haven't been putting any effort at all into my photos. I am flat out as it is Xmas time which is the busiest time of year for me work wise. On top of that I have been renovating BOTH bathrooms which are due to be completed a week before Christmas. Once the new year has rolled around and my renovations are complete I will take more care with my photographs. I should also be receiving my new Canon EOS 5D Mark II soon as well, my first DSLR which is terribly exciting - so expect more photos (hopefully better as well).

500g beef mince
sea salt and cracked black pepper
2tsp Worcestershire sauce
4 field mushrooms, trimmed
80g butter, softened
4 burger buns, halved
olive oil, for brushing
200g Swiss cheese or cheddar slices
caramelised red onion
blue cheese dressing

Place beef, salt, pepper and Worcestershire sauce in a bowl and mix to combine. Form four patties.
Melt some butter in saucepan and add sliced red onion, cook over low heat until onion caramelises.
Place mushrooms on baking tray. Place butter, salt and pepper and mix. Spread over mushrooms and grill for 5mins.
Brush the bun halves with oil and grill for 1min.
Heat non stick skillet with oil and cook patties for 4mins. Turn and top with cheese and cook for further 4mins.
Top buns with caramelised onions, blue cheese dressing, patties and mushrooms. Serves 4.

ease: 4.5/5. A few steps for each addition to the burger.
prep time: 25mins to caramelise onions, make patties and prep everything to grill.
cooking time: 10mins to cook patties, and grill mushrooms and buns and assemble burgers.
total: 35mins.

taste: 4/5. Boys enjoyed it. I had one minus the beef patty and it was super tasty. The tangy sweetness of the onions was gorgeous with the salty earthiness of the mushrooms and the creaminess of the bitey blue cheese dressing. I used cheddar as some of the boys don't like Swiss. Due to misreading, I added 2tbs instead of 2tsp Worcestershire sauce to the patties, don't think it made a big difference.

would I make it again: Yes. Takes a little longer to make than the other beef burger but it's still a good burger.

Beef Burger

Time crept up on me today and left me in a hurry to make something for dinner before everyone went home.

Once again I am making another burger recipe as I want to try each one before the start of summer. It also worked well as it took next to no time to make, and was wolfed down in less than half that time.
olive oil, for brushing
4 burger buns
250g eye fillet
1tbs cracked black pepper
4 dill pickles, sliced
garlic aioli
4 slices prosciutto
200g cheddar cheese slices
Preheat oven to 180C. Heat nonstick pan over high heat. Brush meat with oil and season with pepper. Cook for 1min each side, transfer to baking tray and bake for 15mins for medium rare.
Brush buns with oil, top bottom halves with cheese slices and grill for 2mins until golden.
Place prosciutto on tray and grill for 1minute until crispy.
Thinly slice the beef. Spread buns with aioli and top with beef, prosciutto and pickles. Serves 4.

ease: 5/5. Easiest burger I have made so far.
prep time: 3mins to sear meat and prep everything else.
cooking time:20mins. 15mins to cook meat in the oven and 5mins to do buns and prosciutto.
total: 23mins. Pretty quick - only around 10mins hands on cooking.

taste: 4/5. All 3 boys loved this - just meat and cheese, who knew they'd love it. I served it with some rocket in a raspberry balsamic reduction. I did not include the pickle as the boys hate pickles in their burgers.

would I make it again: Yes.