Salted caramel & vanilla baked cheesecake

It was 'drool' at first sight for me and this recipe. As soon as I spied its glorious butterscotch-coloured center with its cloudlike topping and ooozy caramel dripping on the cover of the latest Donna Hay magazine I knew I had to make it. In fact I ended up making this a day early as I just couldn't wait another moment to dive into it with a side -turned spoon. A gigantic dessert side-turned spoon.

I had two slices (well, slice is putting it lightly, more like slabs) straight after each other and had to practically bind my wrists not to have a third before dinner. After hearing my moans of gastronomic pleasure, my husband, who has never liked cheesecake, was so curious as to what could elicit such happiness from me asked to have a try. Alas, he still doesn't like cheesecake, although he did say it was the nicest cheesecake he didn't like...

If you like cheesecake then I have three words for you; GET. ON. IT.

ease: 4/5.
prep time: 2.5hours until cheesecake rests in fridge.
cooking time: 3hours chilling time.
total: 5.5hours.

taste: 5/5. Possibly the best cheesecake I have eaten.

The flavours are simple; caramel, vanilla, salt and a touch of sour cream. Together they create a perfect whole. At first I thought the sour cream topping would be too sour but it balanced the sweetness of the crust (which I had a slight crumbling problem with upon cutting) and the delicious caramel tones of the cheesecake. For my caramel sauce I added 1/4-1/2tsp fleur de sel salt, instead of sprinkling actual salt on top of the cake. The sauce was to die for, great balance between sweet and salty and the perfect accompaniment to the cake. The texture of the cheesecake layer was smooth and almost fluffy.

Next time though I would use a vanilla bean for the cheesecake part rather than vanilla extract.

As I couldn't eat a whole cake by myself (hubby finds cheesecakes too rich) I gave some to family and they absolutely raved about it. I even had my dad come back for seconds.

would I make it again: Yes. At first I was going to say no as I am the only one in our house who eats cheesecake, and making a whole cheesecake just for me to eat is asking for trouble. But after all the raves from my family cheesecake-eaters I will be keeping this recipe for when I need to bring a dessert.


recipe: http://www.donnahay.com.au/CatalogueRetrieve.aspx?ProductID=3145931&A=SearchResult&SearchID=1687177&ObjectID=3145931&ObjectType=27

Smoked salmon, bread & avocado salad

Tired of being held prisoner by the unseasonably cold weather, we reached for jackets puffed with fleece and insulation whilst thick scarves coiled around our necks in knots and loops. Satisfied that our armour would hold out again the bitter chill of the biting wind and the dampness of the side-walk, we clasped hands and braved the elements.

We marvelled at the first Autumn leaves to let go of their greeness to sashay down to slumber upon the ground and at the silvery remains of a snail's nightly journey recently taken. It wasn't long before we stumbled upon a tiny dandelion meadow, one small patch of grass brimming with downy orbs. Unable to resist, we each plucked one from the soil and made a wish before closing our eyes and parting our lips to blow. Upon opening our eyes we were dismayed to see that each of our stems still contained one achene yet to take flight. So we chose another and tried again but were once more left with a single stubborn seed. So we tried again and again before a touch of dizziness caused us to admit defeat and head home, leaving our wishes un-wished.

After returning home, pink cheeked and rejuvenated, I thought back to our dandelion-endeavour and a new strategy formed in my mind; tomorrow, we would each wish on a flower together, and with our combined breath, I am sure we would succeed in sending each parachute to flight with our wishes.

Smoked salmon, bread and avocado salad
serves 2
adapted from this Donna Hay recipe

1 avocado, quartered
150g smoked salmon slices
200g wild rocket (arugula) leaves
4 slices crusty bread, toasted

red onion dressing:
1/3cup 80ml lemon juice
2 teaspoons caster (superfine) sugar
1/2cup (125ml) olive oil
1/4 red onion, finely chopped
sea salt and cracked black pepper

To make the red onion dressing, place the lemon juice and sugar in a bowl and whisk until the sugar is dissolved. Add the oil, onion, salt and pepper and stir to combine. Set aside.

Divide the trout, rocket, avocado and bread between plates and spoon over the red onion dressing to serve.

ease: 5/5.
prep time: 10mins.
total: 10mins.

taste: 4.5/5 - as rated by the husband.

I can't comment on the overall flavour as I am sure the salmon plays a large part. As far as the rest goes, the dressing is lovely, although I find raw onion a touch strong for me, but all in all it's a nice dish.

would I make it again: Yes, since hubby enjoys it so.

Mustard lamb with rosemary potatoes & peas

*Apologies for the long absence, I have been experiencing technical difficulties with me camera and have chose to ignore rather than address them - I will be getting it fixed this week though, and once it's working well again I will return to regular posting.*

Lately I have felt like a wilting flower; head hung tiredly low, listless and weary. I believe the bout of humidity we have been having is largely to blame, as I am not made to flourish in either humid nor damp weather, it simply depletes me.

But I should not complain about Melbourne's weather when those in Queensland are battling mammoth floods following years of drought - it seems the sky decided to catch up on the lack of rain over years in the space of a few days. My thoughts are with them.

This meal is one of the few I have made this past week, ordering in has been the most favourable option for us at the moment. But I am glad I braved the heat of the kitchen to prepare this for my husband and is friend, as it was greatly received and appreciated.


Mustard Lamb with Rosemary Potatoes
adapted from No Time To Cook by Donna Hay
serves 2

35g butter
600g baby chat potatoes, thickly sliced
3/4 cup vegetable stock (originally 1/2cup beef) 
1tbs rosemary leaves
3/4 cup frozen peas
400g lamb backstrap
2.5 tbs seed mustard (originally 2tbs)
1tbs brown sugar 

Heat butter in fry pan over medium heat. Add potatoes, stock and rosemary.Cover and cook for 15mins. Add peas and cook for a further 4 minutes or until potatoes are tender. Remove from pan and keep warm.
Wipe pan and place over medium-high heat. Spread lamb with combined mustard and sugar. Cook for 4minutes each side. Slice lamb and serve with vegetables.

ease: 5/5.
prep time: 7mins.
cooking time: 15mins.
total: 22mins.

taste: 4.5/5. What meat and potatoes can really be.

The boys loved the lamb, especially the contrast between the sweetness and savoury heat. The potatoes were robust with gorgeous savoury depth from the stock that paired beautifully with the sweetness from the peas.

would I make it again: Yes.

Pancetta, sage, ricotta & olive pasta

 

Two sleeps before I awake to a new year with limitless possibilities and no expectations.
I am looking forward to this new year more than others before; this one almost past, whilst filled with joy and wonderful experiences, was also filled with much heartache and loss for me - but I guess that makes it one I won't forget in a lifetime of years...

For the new year I am breaking old habits, one of them being the tradition of a new year's resolution, instead, I will endeavourer to live in the present, and make the most of whatever comes my way - no self-promises to be broken :). Que sera, sera...

In regards to what I shall be cooking in 2011, I am setting myself a challenge to cook at least three recipes per week from my collection of dusty, and almost forgotten cookbooks. It is time I finally discover which books contain golden recipes and which merely lumps of lead, as let's face it, not all printed recipes are great ones...

Perhaps I will end up with a little extra shelf space for some new and wonderful books as well.

Speaking of which, what are some of your most tried and true cook books?
And are you making any New Year's Resolutions?

Pancetta, sage & ricotta pasta
adapted from No Time To Cook by Donna Hay
serves 2

200g pasta (rigatoni)
15g butter (I used 30g)
1tsp olive oil
8 sage leaves
8 slices pancetta, sliced thickly (I used three for R's bowl)
1/2cup green olives, halved
pinch chilli flakes
1 tbs lemon zest (I omitted as R doesn't like lemon)
2 tbs lemon juice (I omitted also)
150g fresh ricotta
finely grated Parmesan to serve

Cook pasta in a large saucepan of salted boiling water for 10-12 mins. Drain.
Meanwhile, in a large, deep frypan, add butter,oil, sage & pancetta and cook for 3mins or until pancetta is crisp (I cooked pancetta separately as it takes a while to crisp up). Add olives, chilli, lemon zest and juice and then drained pasta to the pan, toss to coat. Place pasta in bowls and top with chunks of ricotta and sprinkled Parmesan cheese.

ease: 4.5/5.
prep time: 5mins.
cooking time: 15mins.
total: 20mins.

taste: 3/5. Sucker-punch pasta.

This dish certainly isn't mild by any means. I actually quite liked the briny olives with the strong sage and bite-y Parmesan upon the soft pasta and cool ricotta with a hint of heat. Hubby found it too salty, despite there being no additional salt, and as much as I liked the flavour combo, I have to agree that it was quite salty, the lemon I omitted most likely would have helped to cut through that with its acidity and would add some 'freshness'.

would I make it again: No - hubby thought it was OK, but would prefer to see what else is out there.

Vanilla cookies

Somehow I must have sent out a telepathic invitation to the only two insects I don't mind, as the last time I posted, two white butterflies came to cheer me up, and today, hidden underneath my kettle of all places was perhaps the only insect that everyone likes, the shiny scarlet ladybug/ladybird.

I was a little perplexed as to how a ladybird came to be crawling along my kettle; carefully I offered my finger and as it crawled along, tickling me, I took it outside and placed it on my bonsai. After I came inside I thought I'd look up what a visit from a ladybird might mean, the most common folklore was that if a ladybird visited you at home, you should count the number of spots on its shell as that would be the amount of money you would unexpectedly receive. Immediately after reading that good omen I raced outside to count spots, but it had already flown off, perhaps to some better-informed person's house. Even though it's just a goodluck superstition thought I'd buy a lottery ticket anyway, who knows, maybe I'll have some ladybird-luck.

I have been busy working and trying to fit as many things in before Christmas and therefore haven't baked much. But today I was really craving something warm from the oven. This recipe was quick, easy and simple - and it filled the house with that wonderful hug of a cookie smell.

Vanilla Snap Biscuits
from Marie Claire Flavours by Donna Hay

185g butter, chopped
1 cup caster sugar
2 1/2cups plain flour
2tsp vanilla extract (or use vanilla seed paste)
1 egg

Place butter, sugar and vanilla in a food processor and process until smooth. Add the flour and egg and process until combined. Remove mixture and wrap in cling-wrap. Refrigerate the dough for 30mins. Preheat the oven to 180C. Roll out the dough on baking paper or lightly floured surface until 5mm thick. Cut the dough, using  7cm round cookie cutter and place the biscuits on the trays lined with baking paper. Bake for 10-13mins until the cookies are golden on the bases. Cool on trays. Makes 24.

ease: 5/5.
prep time: 38mins.
cooking time: 10 mins per tray - I had to do two lots.
total: 58mins to make 32 cookies.

taste: 4/5. This is like a shortbread with it's butteryness, however it is moister with a finer crumb and a softness of fragrant vanilla. I added a touch of vanilla seed paste, I would recommend using that rather than extract so that you get the wonderful flecks of black seeds. Also, a light dusting of sugar before going into the oven would make them prettier also.

would I make it again: No - but that's because I'm not really a fan of shortbread.

Grilled vegetable burger

Short post today as I have too many other things to cook!

Grilled vegetable burger
adapted from Donna Hay Magazine
change amounts to suit serving size

eggplant slices (I bought some pre-grilled from a deli)
tomatoes (I used semi dried tomatoes)
haloumi
onion, sliced
olive oil
baby spinach
burger buns
1tbs harissa paste
4tbs mayonnaise

Heat oil in pan and cook sliced onion over medium heat until caramelised put semi dried tomatoes and eggplant sliced in pan to warm up. Set aside. Brush haloumi with olive oil and fry in pan until golden, should only take a few minutes.
Meanwhile, brush split burger buns with oil and place under griller until browned on top.
Mix harissa paste and mayonnaise together until combined, spread over burger buns. Top one bun with baby spinach, grilled eggplant, semi dried tomatoes, haloumi and caramelised onions then top with other half of bun. Serve with extra baby spinach drizzled with balsamic vinegar.

ease: 5/5.
prep time: 20mins to do onions and assemble burger (if you grill your eggplant and roast your tomatoes it may take longer).
total: 20mins.

taste: 4.5/5. Super tasty, Ryan even loved it despite the lack of meat. Great flavours.

would I make it again: Yes.

Potato & parmesan soup with parsley pesto

Winter would not be right without potato soup.

I love soup. As a child I especially loved my mother's potato and leek soup which came a close second to my grandmother's Faki (lentil soup). The upside of potato soup is that it is luxuriously smooth and a blessing when your teeth are painfully tender from yet another tightening of metallic braces. I've made quite a lot of different potato soups, some lovely, some a little boring.
What caught my eye with this recipe was the addition of Parmesan as well as a parsley pesto.

Even my soup-hating husband will try a bowl of potato soup so here's another one.

ease: 4.5/5. I hate peeling and grating.
prep time: 18mins (to get soup on the stove and to make the pesto).
cooking time: 25mins.
total: 42mins.

taste: 3/5. Hubby rated it a 3.5 but it was much too thin for me. I would reduce the milk by at least 250-500ml as it makes the soup powdery and water thin. Thankfully the parsley pesto thickened it up a bit and added much needed flavour. The Parmesan was lost in the soup but came through the pesto really sharp and salty. DO NOT eat it without the pesto, it would be boring. This easily serves 6.

would I make it again: No - I've made nicer potato soups.

recipe: Potato & parmesan soup with parsley pesto from donna hay magazine, entertaining, issue 46

Pork with caramelised pear and parsnip

Sniffle, sniffle. Aaaa-chooo.

That is the sound of cold and flu season.
Earlier this year, the country was in a little bit of a panic over the H1N1 virus (formerly known as Swineflu). However, the hype soon slowed down as many who had contracted the virus, appeared to recover well. That particular strain aside, there are many others which have seemed to bring down many of my friends and family (hubby included). So far I have managed to stay healthy despite being surrounded by mountains of tissues and sneezing people (public transport really is one big mucus-fest, which is why I avoid it at this time of the year).

In my effort to help my sick husband get better, I thought fried cheese sandwiches would not be the most beneficial lunch today, and as he has a strong aversion to soup, I thought perhaps some parsnip, pear, lemon and Pork might be a suitable alternative.

ease: 5/5.
prep time: 10mins.
cooking time: 25mins.
total: 35mins.

taste: 2.5/5. Unfortunately the pears and parsnip did not caramelise before the pork was cooked through. The sweetness was then overpowered by the lemon and the pork ended up tasting a little bland. I halved the pork chops, pear and parsnip but kept everything else the same - so there was quite a lot of juices in the pan as well - but despite that some of the parsnip was a little dry.

would I make it again: No - I don't think 25mins is enough to caramelise the veg before the pork dries out - especially as it is browned before going in the oven. And overall the dish was a little too simple flavour wise.

recipe: pork with caramelised pear and parsnip

Cinnamon & banana cookies

A radiant cerulean blue sky peeking through sauntering watercolour grey clouds drapes a cool calmness around me.

If I had to chose one thing about my new home that I am most grateful for, it would be the windows. In my lounge room there are seven large windows that overlook my dew-ladden green garden, a bounty of large trees with a plethora of leaves, and the beautiful sky. I am closet to tranquility when I am sitting comfortably on my couch, cuddling a cushion, whilst I gaze through glass and watch clouds drift across the 'wild blue yonder'.

In Winter I like to substitute the pillow for a mug of hot tea and a cookie...or three.


ease: 5/5.
prep time: 15mins.
cooking time: 18mins.
total: 33mins.

taste: 3/5. I felt as though these cookies were aspiring to be cakes, but with little hope of doing so. The fresh banana became mushy and tasted out of place against the crumbly oat and crunchy banana chip. Perhaps baked into mini cakes these would have been nicer, but as a cookie they just didn't cut it. The cinnamon is also barely noticeable. I made 24 small cookies.

would I make it again: No. Everyone thought they were average - 'nothing special'.

recipe: cinnamon and banana cookies

Peach & sage pork belly ribs

I am not accustomed to being cold nor do I care for it.

Whilst lavishing in the sun's skin-tingling rays during my honeymoon, it had completely slipped my mind that upon returning home I would be greeted by the Winter I had so deftly avoided. Upon arriving home I was slayed by stories of extreme frost and freezing temperatures, all of which made my toes curl and my nose ice over. For the most part, my home keeps me comfortably cosy, however I cannot avoid trips outside as eventually we do run out of both clothes and food.

The one thing I do not begrudge Winter, is its harvest of winter fruits and veg. It also provides an opportunity for large, frostbite-deterrent roasts. I always find roasts a little tricky and have sometimes ended up with underdone lamb or overdone beef.
During one of my Winter-time activities, consisting of flipping through magazines, blanket across my legs, hot tea in one hand, I stumbled upon an intriguing roast that tickled my culinary curiosity. Pork ribs with peaches. It had been 15 years since I last tasted pork, so I was completely clueless as to whether peaches would work. After about 30 seconds thought I decided it was worth a shot, after all, Ryan would be the one eating it.

Peach & sage pork belly ribs
from Donna Hay Magazine, Issue #45

1kg pork belly, bone in
seas salt
6 sage sprigs
1x 825g can peach slices in juice
1/2cup white wine vinegar
1tbs brown sugar
2 cloves garlic, crushed

Preheat oven to 180C. Score the pork skin with a sharp knife. Rub salt onto the skin and press sage into the scores.
Drain peaches, reserving 1cup of liquid.
Place the juice, vinegar, sugar and garlic in a bowl, whisk to combine. Pace the pork skin side down in a baking dish and pour over juice mixture. Cover with foil and roast for 1hour & 30mins. Uncover and roast for another 1hour and 10mins. Add peach slices and turn pork over and roast for 15mins. Serves 4-6.

*I halved the recipe to cater for one.

ease: 5/5.
prep time: 5mins.
cooking time: 2hours & 5mins.
total: 2hours & 10mins.

taste: 4/5. Ryan actually enjoyed this. He didn't eat much of the skin as he prefers it as crispy crackling, but he did say that the meat was tender. He managed to eat a whole 500g of ribs and the peaches strewn aside - and pork is his least favourite of the 4 top heavyweights (chicken, beef, lamb and pork).

would I make it again: Yes - it was super easy, hardly any clean up or prep.

Smoky baked beans & chorizo

Want dinner ready in 18mins?

I've got just the recipe for you thanks to Donna Hay. (To make it vegeterian just omit the chroizo).

Smoky Baked Beans & Chorizo
from Donna Hay's

olive oil
1 onion, diced
300g chorizo, sliced
400g lima or butter beans, drained and rinsed
400ml tomato passata
1/2cup (125ml) beef stock
1/2tsp smoked sweet paprika
cracked pepper
1/2cup flatleaf parsley leaves

Heat oil in fry pan over medium heat and cook onion and chorizo for 5mins or until browned.
Add beans, passata, beef stock and smoked sweet paprika and simmer for 8mins.
Stir through pepper and parsley and remove from heat.
Serve with buttered bread.


ease: 5/5.
prep time: 5mins.
cooking time: 13mins.
total: 18mins.

taste: 3/5. The paprika brought the heat, but hardly any smokiness for me. The tomatoes were vibrant and the more powerful flavour whilst the beans added a nice creminess and texture. I reduced the parsley to 1/4c and felt it was quite noticable at the end of each mouthful. I also substitued the beef stock for half a vegetable stock cube and an extra 100ml of tomato passata.

would I make it again: No - Ryan didn't really like it.

Vanilla porridge with honeyed apples

Goodbye sunny 30C and welcome 22C stormy wetness -ah, the joys of Autumn.

Yesterday I was licking ice creams, and today I am craving hot mugs of steaming tea and warm, comforting foods. I love this weather, and it seems my husband is an Autumn convert too, although he wishes he had enjoyed yesterdays rendition of Summer a little more before Winter's recital played today.

I have finally gotten up early 4 days in a row (between the ranges of 7am to 9:15am) and it has allowed me to finish my work at around lunchtime (between the ranges of midday to 2pm) which gives me afternoon time to myself. As I was expecting last minute guests yesterday, I did a Tasmananian Devil and spun around in a whirlwind cleaning up the house. So apart from some backed up laundry I can spend time making big bowls of porridge that I am desperately wanting. I can also watch some old episodes of Angel I have recorded on my Foxtel IQ - RIP Andy Hallet , you brought me many smiles as the beloved character Lorne.

Donna Hay Magazine
April/May09

1 cup rolled oats
2 cups milk
1 cup water
1 vanilla bean, split and seed scraped
extra milk, maple syrup, brown sugar to serve
honeyed apples
2 red apples, sliced
2 tbs honey

For apples, heat non stick fry pan over high heat. Cook apple for 1minute each side. Add honey and cook for 2mins until golden.
Place oats, milk, water and vanilla bean in a saucepan over low heat. Cook, stirring occasionally, for 8mins or until thickened. Pour into bowls and serve with apples, maple syrup, sugar and extra milk. Serves 4.

ease: 5/5.
prep time: 2mins.
cooking time: 8mins.
total: 10mins.

taste: 4.5/5. Really creamy, porridge with undertones of vanilla (I used 1tsp vanilla paste); I also used 2 cups full cream milk and 1 cup soy milk. Along with honey I added 1tbs of brown sugar to the apples whilst cooking. I also use wholegrain porridge which is why its not super white.

would I make it again: Yes.

Sage pork chops & sage scalloped potatoes

It's funny how some people discover something early on whilst others may never come across it. Certain songs or movies, foods or countries, every one's experiences are different.

A few years ago I watched a movie, 'Man on the Moon' with Jim Carey, if it were not for this movie I wouldn't have known who Andy Kaufman was. Years passed and I forgot about him, until last night when my husband came to bed singing 'I trusted you' over and over again until I demanded what he was on about. It seems that in his late night boredom he had stumbled across a video of Andy Kaufman, who he knew nothing about. I then remembered the movie and suggested to Ryan since he loved Andy Kaufman's sense of humour, to give the movie a whirl. It's nice to rediscover things you had forgotten about through someone else, be it an old song you once loved, or even a comedian who made you laugh.


A green thumb I do not have, but I manage to grow some herbs in ceramic pots on my patio which saves me a lot of money and also brings me a sense of accomplishment. Some herbs, such as parsley, get used more often than others; and at this moment my sage runneth over. I wanted to use it up and my first thought ran to Pork with sage, a very successful partnering. I wanted to utilise it in a side dish also and what better than yummy potatoes.



Crispy herbed pork cutlets
Faking It by Valli Little (2008)

Serves 4

3 cups panko breadcrumbs
1/2 cup plain flour, seasoned
1 tbs fresh lemon thyme leaves
3/4 cup grated Parmesan
3 eggs beaten
4 pork cutlets
/14 cup olive oil
30g unsalted butter
8 sage sprigs

Combine breadcrumbs, flour, thyme and Parmesan in a food processor until fine. Season with salt and pepper. Place egg in separate bowl.
Use mallet to pound pork to even thickness. Dip pork in egg then press onto crumb mixture, coat evenly.
Heat the oil in a large non-stick fry pan over medium heat. Add the pork and fry for 2-3mins each side until golden. Remove and set aside.
Add the butter and sage to the pan. When butter begins to foam, return pork to the pan and coat in butter.

ease: 5/5.
prep time: 7mins.
cooking time: 8mins.
total: 15mins.

taste: 5/5. My hubby thought this was a smash hit and was mmming the whole time he ate it. The breadcrumb mixture makes way too much so I would suggest halving the amount of bread crumbs.

would I make it again: Yes.

Sage scalloped potaotes

ease: 5/5. Using a mandolin makes it easy to slice super thin. Just watch your fingers :).
prep time: 15mins.
cooking time: 45mins.
total: 1 hour.

taste: 3/5. I cooked this at 200C for 1hour and the potatoes still had not cooked. I sliced 4 medium potatoes using the mandolin to .75mm and I also used a little more cream and cheese. If anyone can tell me why they didn't cook please do. I couldn't really taste the sage (I used 24 large leaves) either.

would I make it again: No - I would perhaps try another scalloped potatoes recipe.

recipe: http://twospoons.wordpress.com/2008/12/26/comforting-sage-scalloped-potatoe/

Thai chicken & bean curry

My partner and I have been flat out with all of the Xmas orders rushing in, we've even had to start working Sunday nights just so we can get everything shipped on the Monday. As I am practically working Sunday through Friday, come Friday evening I am exhausted and dying for a chance to flake out on the couch and watch all of the shows I recorded during the week. So the thought of having to stand up and cook a meal for an hour of more and then do the washing up isn't that appealing.

As we don't like to order takeout more than once a week sometimes I will end up having to cook, so I have started to slot in quick recipes with minimal mess; this recipe was in Donna Hay as a one pot wonder - quick and a one pot dish, awesome.

2tsp vegetable oil
2tbs Thai yellow curry paste
2 chicken breasts, sliced
1x 400ml can coconut milk
1 cup chicken stock
150g green beans, trimmed and sliced
115g baby corn, halved
2tsp fish sauce
125g cherry tomatoes, quartered
1/4cup basil leaves
lime wedges and steamed jasmine rice to serve

Heat the oil in large pan over high heat. Add the curry paste and stir for 2mins. Add the chicken and stir for 2-3mins. Add the coconut milk and stock and bring to the boil. Reduce heat to low and add beans and corn and cook for 3-4mins. Remove from heat and stir trough fish sauce, tomato and basil. Serve with lime wedges and rice. Serves 4.

ease: 5/5.
prep time: 8mins to cut chicken and prep other ingredients.
cooking time: 20mins.
total: 28mins.

taste: 4/5. I halved the recipe but added an extra 70ml coconut milk as I love coconut in curries. The flavours were lovely, as I did not have fresh basil I substituted 1tsp dried, however I don't think it was as pronounced as fresh basil would have been. I had accidentally used up my cherry tomatoes (forgot I had to save some for this dish) so couldn't add them.

would I make it again: Yes. Both of the boys liked it, my brother thought it could have used a little more curry. However, I think by not having the cherry tomatoes and basil it probably lacked that extra dimension so I will see how it goes next time before upping any ingredients.

Greek salad

Having a Greek father I've had my fair share of Greek salads. I wanted to try something a little different, so when I saw this version had fresh basil and fried feta I thought I'd give it a whirl.

400g firm feta, sliced
250g cherry tomatoes, halved
1 white onion, thinly sliced
2 cucumbers, peeled and sliced
1 cup mixed olives
1/4 cup basil leaves
1/4 cup purple basil leaves
cracked black pepper
1tsp red wine vinegar
1tbs extra virgin Olive oil

Heat non stick pan over high heat and fry feta until golden. Divide between plates and top with onion, tomato, cucumber, olives, basil and purple basil. Sprinkle with pepper and drizzle vinegar and oil. Serves 4.

ease: 5/5.
prep time: 9mins to chop everything.
cooking time: 1min to brown feta (mine started to melt so I took it out).
total: 10mins.

taste: 4.5/5. My favourite Greek salad to date. The feta didn't exactly brown as much as melt, so won't bother doing that next time. The fresh basil (couldn't get purple) and white onions were awesome. The white onions offered that great peppery sweetness without the harshness the red onions have - didn't have heartburn after eating these. The fresh basil was different but lovely, helped to cut through the heavy feta and freshen the mouth. The dressing was lovely, but it all depends on the quality of your oil and red wine vinegar. I use one large cucumber and only 200g feta.

would I make it again: Yes. Prefer it to other Greek salads, the white onions and fresh basil really made all the difference.

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.

Chicken chorizo burger

Tonight I needed a quick dinner as my partner and I had tickets for Quantum of Solace (didn't like it as much as Casino Royale). As I have a slew of burger recipes, I thought I'd try another.

ease: 4/5. You have to do a few batches of cooking.
prep time: 15mins to prep everything.
cooking time: 10mins to cook chicken and chorizo.
total: 25mins.

taste: 3/5. Not bad, boys hated the chicken and chorizo combo, said it confused them.

would I make it again: No.

Oregano Lamb with Greek Salad

Ryan and I tried a new style of shopping on Sunday. We decided we wanted to have the shopping done in 20mins max. To do this we split up the shopping list - I gave him all the fruit, veg, bread and meats (all in the same aisle) whilst I would get everything else (I'm faster as I do the food shop and know where everything is). Not surprisingly I finished first, but we were all done in under 20mins. In fact, we were home in that time.

This new method of ours seemed great, until I went to cook the lamb for dinner and realised that instead of Lamb Loin Chops, my dyslexic and lazy reader-of-a-fiance, bought Pork loin chops. As I did not think oregano or a Greek salad would go well with pork, I had to make a mad dash to the supermarket before everyone came for dinner. Luckily the dinner itself is super fast to make.

4 lamb loin chops (I used 8 lamb cutlets)
1/2 cup fresh oregano
1tbs lemon juice
1/4 cup olive oil
2 garlic cloves, minced
salt and pepper
Greek salad (tomatoes, feta, cucumber, olives and red onion)

Mix lemon, oregano, olive oil and garlic in a bowl. Add lamb chops and toss to coat. Cook lamb chops in pan until cooked to your liking (6mins for medium). Serve with a Greek Salad.

ease: 5/5.
prep time: 15mins to make marinade and to make Greek salad.
cooking time: 6mins for lamb cutlets.
total: 15mins. Make salad while lamb is cooking.

taste: 3.5/5. The boys thought the lamb was fine, Ryan didn't like the Greek salad much. I used 1/4 cup fresh oregano and 2tbs dried oregano.

would I make it again: No - they like other lamb seasonings better.

Pork & Pineapple Burger

Summery weather calls for summer fruits and easy to eat food - burgers seemed to fit the bill.

2 granny smith apples, peeled and thinly sliced
1/3 cup whole egg mayonnaise
1 1/2tbs white wine vinegar
salt and pepper
300g pork fillet, trimmed and halved
olive oil, for brushing
150g pineapple, peeled and thinly sliced
4 burger buns, halved
BBQ sauce and rocket leaves, to serve

Preheat oven to 200C. Combined the mayonnaise, vinegar, salt and pepper. Toss apples through mayonnaise. Set aside.
Brush pork with oil and sprinkled with salt and pepper. Fry Pork for 2mins each side and then place on baking tray and roast for 10mins or until cooked through. Cover and set aside. Brush pineapple slices with oil and fry until browned. Brush the buns with oil and fry until browned. Slice the pork. Spread the bun halves with BBQ sauce and top with pineapple, pork, apple mixture and rocket leaves. Serves 4.

ease: 3.5/5. You need to grill a few things and also have to roast the pork as well.
prep time: 15mins to brown pork and get other ingredients cooked and ready.
cooking time: 12mins to cook pork in oven.
total: 27mins.

taste: 4.5/5. Boys liked it - dad said it would have been nicer if the pork had more seasoning.

would I make it again: Yes. It's a little fiddly but everyone liked it.