Jamie Oliver's chorizo & tomato salad

My days seem to be getting longer. 

The little one has begun teething again, something which has made me seriously question the necessity of having teeth. As much as I wish I could take her pain from her, I just offer unlimited cuddles, a string of chilled toys that soothe the gums and a basket of reassuring smiles and kisses to get her through till nap time where she happily wanders off to dreams and sleep, drunk on mummy's milk.

In these moments, where the house becomes eerily filled with the silence of a sleeping baby, I head to the kitchen to whip up something to satisfy my hunger and give me energy for another round of baby-soothing. Sometimes I am lucky enough to share lunch with my husband, this was one of those days.

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


taste: 4/5. Rather tasty.

As expected, hubby loved the chorizo component the most, but he did eat all the tomatoes, something he hardly does. I served ours with toasted Turkish bread and marinated goat's cheese.

would I make it again: Yes.

Fennel, pear & pecorino salad

The breeze kissed the back of my neck with its briny breath; its hum filled with the azure depth's secrets of sunken treasures and ships long lost.

I buried my toes into the hot sand, each granule pressing its warmth into the soles of my feet. The sounds of children's joyous shrieks and the banter of friends faded and roared between each swell of the ocean's waves. This was baby V's first trip to the beach, and although I found it calming, the array of sights, sounds, smells and textures was too much all at once and she decided that she would rather head home to rest her head on her familiar bed. Even though our beachside sojourn was shortlived, that breath of salty air was enough to rejuvenate my mind and spirit.

Once home I felt the familiar pangs of hunger begin to gnaw away, but with the oppressive heat I wanted something refreshing, clean and crisp to bring a coolness to palate. And thus, a salad was chosen.

ease: 5/5.
prep time: 8mins.
total: 8mins.


taste: 4/5. Fresh and light with a bit of crunch.

I am always a fan of salads with character. Fruits, nuts and cheeses can add a ton of flavour and interest and this salad has all three. The crunch and licorcie hint of the fennel plays wonderfully against the sweet, juicy pear, tangy lemon dressing and salty cheese. The walnuts add an extra chunk and 'meatiness' to the dish. It's a simple and light side dish that's not too powerful on the tastebuds.

would I make it again: Yes.


recipe: http://www.taste.com.au/recipes/26447/fennel+pear+parmesan+salad

Carpaccio of beetroot, blood orange, walnuts, feta & baby herbs

I find myself pottering about the kitchen, bare feet upon the floor and nose deep within cupboard doors searching for morsels to temper my hunger. My belly is now rotund enough to balance mugs of ginger tea or the spine of a book, although I exercise caution should the little one within decide to abruptly squirm, causing whatever may be resting above to be catapulted into the air like a geyser.
As Spring approaches, along with my due date, I treasure the days I have left to myself where I have only my own whims to tend to (when my husband is at work). Before long my hours will be filled with the needs of my child and long durations spent in the kitchen making time-intensive dishes will fall a few rungs on my ladder of desires no doubt. So it is in these moments before the impending change that I take pleasure in a sunny afternoons stretched out with pots and pans and sinks filled with the remnants of a not-so-simple meal which makes the sitting down to eat it all the more enjoyable.

ease: 3.5/5.
prep time: 10mins (prep everything else whilst beetroot cooks and cools).
cooking time: 50mins.
total: 1hour.

taste: 4/5. A salad to get excited about.

The earthy sweetness of the beetroot touched by woody time, peppery ginger, bitter orange and warming spices with the depth of red wine pairs beautifully with the creamy saltiness of goat's cheese, crunchy walnuts and vibrant blood orange. I didn't have any micro herbs but I can imagine they would only create an even more complex flavour combination that would be delicious; your taste buds will never get bored.

I peeled my beetroot before boiling them. My beetroots also took at least 40mins before they were tender all the way through.  I also didn't bother whipping the feta and used a lot more than 60gm (perhaps 100g?) and I also doubled the amount of blood orange segments.

would I make it again: Yes.

recipe: http://gourmettraveller.com.au/carpaccio-of-beetroot-blood-orange-feta-and-baby-herbs.htm

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.

Pomegranate, cucumber, feta & mint salad

Do Not Disturb.

If you could read my thoughts, that would be orbiting around me in neon lights like Saturn's belt. No subtle pastels or Miss Universe sashes, just a CLUB X style, in-your-face sign. The phone is on vibrate, so don't bother callin' either because as the GaGa would put it, I'm kinda biz-ay...doing crap all.
That's right folks, today I am doing neither housework, paid work, errand work or even brain work (apart from typing these few words). I have two weeks worth of tv shows lined up and mugs of tea to drink during and I do not wish to be disturbed.

All was going well until hunger managed to knock on my tummy door persistently enough halfway through finding out Castiel is now human (wtf?) to get me off my bottom and into the kitchen. I had three decent looking guys to get back to in my living room so I wanted something quick, yet tasty and satisfying. This salad was exactly that....as were Dean, Sam and Cas...


Pomegranate, Feta, Cucumber & Mint Salad
serves 4 - 6

    * 2 pomegranates
    * 200g feta
    * 2 Lebanese cucumbers, diced small
    * 1/3 cup mint leaves, roughly chopped
    * 2 tsp sumac
    * 1 tbsp red wine vinegar
    * 3 tbsp extra-virgin
    * olive oil
    * Salt

Break open pomegranates and remove seeds (I like to whack mine with a rolling pin). Crumble feta (I prefer to use creamy Greek) into largish pieces. Combine seeds, feta, cucumbers, onion and herbs in a large bowl.

When ready to serve add the sumac, vinegar, oil and salt and toss to combine. Best served cold.

ease: 4.5/5.
prep time: 10mins.
total: 10mins.

taste: 4/5. Never a dull mouthfull.

I knew from the ingredient list alone I would love this. (Side note: how much does that green plate NOT go well with the salad, this is what happens when you rush things, live and learn).

The first taste I got was the cool, crunchy cucumber flecked with salt bathed in the lemony-dressing. Then came the creamy, tangy goat's cheese followed by the juicy, tartly sweet pomegranate rounded off with the refreshing mint. Like the Awesome Foursome, there's no odd ones out. I enjoyed eating it so much I went back for seconds, and my husband's left over firsts.

I omitted the red onion, tomato and corainder from the original recipe.

would I make it again: yes.


recipe: Pomegranate, Feta, Cucumber & Mint Salad

Peach, Jamón ibérico & Buffalo Mozzarella Salad with Rocket & Balsamic

Sometimes the simplest is best.

Inspiration can be found anywhere.
I am particularly susceptible to inspiration's charms. I find my mind is easily tickled and spun into a carousel of ideas and thoughts by something so simple as a dandelion dancing on the breeze's toes, or in this instance, the satisfied grin of my husband after eating a salad at a restaurant. From that one meal, he discovered a new food, a new taste that tickled his tongue - Jamón ibérico.

This inspired me to find some myself so that I could create my own simple salad with it. Surprisingly, I found it on my third stop at a local Jones the Grocer store.
There are three grades, which I found out after the purchase, so I am not sure which grade it was, but suffice to say, hubby was pleasantly surprised to find it on his plate.
The original salad was comprised of Jamón ibérico, black fig, sweet rocket, hazelnut vinaigrette & balsamic jelly, but seeing as though we wanted a short break from figs (our mother in law kindly donated a bag of them from her garden), I thought I'd use some peaches before they disappear for another 9months.

Peach, Jamón ibérico & Buffalo Mozzarella salad
serves 4 as a side dish

50gm rocket, rinsed and dried
2 peaches, sliced into 8
6-8 slices of Jamón ibérico
250g buffalo mozzarella, torn (burrata would also be lovely)
1/2 lemon, juice only
balsamic reduction and olive oil to drizzle
salt and pepper to season

Slice peaches and toss with lemon, olive oil and salt and pepper. Rinse and dry rocket and scatter on plates. Arrange Jamón ibérico, peaches, mozzarella on plate and drizzle balsamic. Serve.

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

taste: 4.5/5. Second-serving-scrumptious.

Hubby liked this so much he had a second serving of it.
This is all about quality ingredients so don't scrimp.
The peaches are luscious and add freshness to the peppery rocket and soft, creamy buffalo mozzarella whilst the balsamic adds sweet tanginess without overpowering the subtle but rich Jamón ibérico.

would I make it again: Yes, I'd definitely continue to play around with the flavours a little.

Chicken paillard with fresh fig & goat's cheese salad

I feel like I am still falling down the rabbit hole.

Life has suddenly changed and yet is still the same. Small things like doing the food shopping are tinged with melancholy and sadness, as like every detail of my life, they are no longer shared with my dog. There is no happy face in the window when I come home, nor is there one buried in my shopping bags searching for a treat.

Everything is a little darker today as hubby had to return to work, meaning, for the most part, I would be alone today. I don't like how it feels. Just when you think that perhaps it might be getting better, that boulder of heavy grief weighs you down, reminding you that you are still carrying it. I know that with time, it will gradually be worn down enough to feel happy again, but it's something I will carry with me for life, because I just loved him too much. He will be forever engraved on my heart - it will continue to love him with each beat, until the last one reunites us.

Cooking was something I have been putting off as we always did it together - he was never far from my side when food was involved. My husband, bless him, tried to be the cook, but it's just not something he enjoys doing, so most days we have had late lunches from cafes, and then very late cooked eggs, and perhaps only one or two dinners (not including the wonderful meals my mother dropped off in the first few days to help us stay nourished). I feel it's time for me to get back into the kitchen, as hard as it will be, but someone needs to do it because I'm getting a little bored of eggs (sorry sweetie :).

ease: 5/5.
prep time: 3mins.
cooking time: 15mins.
total: 18mins.


taste: 4.5/5. A flavour parade in your mouth.

Hubby even suggested there might be too much flavour, but nonetheless he thoroughly enjoyed this dish.

I substituted the blue cheese for an goat's cheese marinated in olive oil, peppercorns and thyme as I didn't want the figs to be overwhelmed by a bitey blue.

would I make it again: Yes.

recipe: Chicken paillard with fresh fig salad & blue cheese

Fennel & orange salad

The night would not let me sleep.

For reasons unknown I found myself waking at odd hours; two hour intervals of bizarre dreams led to me lying in bed awake wondering why I was awake, and not dreaming bizarre dreams. Nights like these never lead to productive days as I find myself falling asleep any moment I become too still.

One such moment I was sitting on my couch as I placed down the book I am currently reading, A New Earth, to contemplate what I should do next. The curtains had been pulled apart as far as they would allow and I became entranced by the golden sunlight flickering through the lush green trees as the end of my garden, and then before I knew it, I woke up with a sore neck, 45 minutes lost and my father's arrival looming. Oops.

With broccoli & potato soup sorted I thought some crusty bread, olives and perhaps a light refreshing salad to cleanse the palate before dessert could definitely be achieved before diner time.


Fennel and orange is one of my favourite go to combinations for a tasty, juicy salad with plenty of flavours and dimensions. I wanted to add some pizazz by way of dressing, and the pomegranate one on Chez Us seemed like just the ticket, perhaps next time pomegranate seeds may be the used.

ease: 5/5.
prep time: 5mins to slice.
cooking time: 3mins to toss with dressing.
total: 8mins.

taste: 4/5. Refreshing with sweet aniseed, citrusy orange and tart pomegranate.

would I make it again: Yes.

recipe: http://www.chezus.com/2009/01/17/fennel-and-blood-oranges/

Poached ocean trout, fennel and orange salad with baguette

Each morning, with the dancing of dust on streams of sunlight, we open our bedroom door to the Eiffel Tower.

In my unappreciative and awkward youth I had the privilege of visiting France, well, more like dashing through. But even with the brief scents and flashes of scenery through a bus window, it stuck with me, lingered in my memories, waiting to be refreshed.

My husband on the other hand has not yet stepped foot on French soil, but nevertheless is a Francophile like myself. Throughout our house are French inspired items, such as our ash bistro-eque wooden breakfast table to the man-sized black and white photo on canvas hanging at the end of our hallway. We love french food, french furniture and the french way of living and enjoying each day (my husband also has a penchant for the French accent, how I wish I had one). And although we didn't have time to include France on our blip of a forthcoming honeymoon, a long visit will hopefully come along next year.

In the mean time I shall dream Parisian dreams over croissants at breakfast, and baguettes with dinner.

Un rêve et un rêveur, voilà le terme de la nature et de la pensée.

André SUARÈS, Poète tragique

(A dream and a dreamer, those are the terms for nature and thought. )

ease: 5/5.
prep time: 10mins.cooking time: 10mins.
total: 20mins.

taste: 4/5. I made a few adaptions for dinner for two:

• 2 fennel
• I halved the amounts of wine, verjuice, mint and celery
• I used two ocean trout fillets

This was a light, tasty dinner but I would definitely add more orange juice and mint the next time as I felt myself trying to savour the citrus bursts and the cooling mint alongside the salty fish and aniseed fennel.

would I make it again: Yes.

recipe: http://gourmettraveller.com.aupoached_ocean_trout_fennel_and_orange_salad_with_baguette.htm

Eggplant, goat’s cheese and spiced onion salad

ease: 4/5. Takes a while.
prep time: 5mins. Make the onions whilst the eggplant is cooking.
cooking time: 40mins.
total: 45mins.

taste: 3.5/5. My eggplant was burnt at 40mins but the onions were delicious, I reduced the ginger to 1 heaped tsp though as I didn't want the ginger to overpower the other flavours. The mint and feta add cooling, fresh and salty flavours to balacne out the headiness of the spicy cumin, sweet cinnamon, heavy eggplant and zingy ginger.

would I make it again: No - takes too long for a salad dish.

recipe: http://gourmettraveller.com.au/eggplant_goats_cheese_and_spiced_onion_salad.htm

Figs, prosciutto, buffalo mozzarella and vino cotto

Figs are fickle things.

I often hear people complaining about the cost of figs despite it being fig season. The reason for their expense is due to their fragility. It is hard to transport figs without them bursting or bruising. Most often if I do find them being sold they are almost always a little mushy and soft - although the green figs do seem to travel better.

My grandmother used to have a fig tree so I grew up on honeyed figs. As my lemon tree is plagued with gall wasp I am deeply considering replacing it with a fig tree...we'll see.

Whenever I do find some figs that have survived their ferry over to the suburbs I buy them up and decide what to do with them later. Tonight I made a Parmesan risotto (a go-to recipe) and thought a fig salad might compliment the cheesy main well.


ease: 5/5.
prep time: 8mins.
cooking time: 1min to mix and drizzle dressing.
total: 9mins.

taste: 2/5. For some reason this didn't taste that nice or go well with the risotto. I used mixed leaf salad which may have been to leafy to work. The figs didn't impart much flavour and the buffalo mozzarella was very watery. I could not find fig vin cotto on short notice so I used grape vin cotto.

would I make it again: No.

recipe: http://www.cuisine.com.au/recipe/figs_prosciutto_buffalo_mozzarella_and_vino_cotto

Haloumi with basil & tomato

A very belated Valentine's day to all - there hasn't been a post for a while as I have been super busy with last minute wedding errands, BBQ's and organising donations for the current Bushfire crisis in Victoria.

The heat wave caused ravaging fires which destroyed over 750 homes and so far has taken 189 lives in Victoria - absolutely devastating falls short of describing what has happened. Ryan and I have done what we can in terms of monetary, clothing and animal supplies for donations. Victoria is not the only state dealing with natural disasters. Although there are around 14 fires still burning other states like Queensland are experiencing extreme floods.
I am a second generation Australian, and what I love the most about this country and the main reason I want to raise my children here is the generosity, kindness and perseverance of the Australian spirit - in times of great strife and sadness Australians do not hesitate to help those in need whilst managing to maintain a positive attitude; we are a tough bunch, us Aussies.

We nibbled throughout the day so dinner was somewhat skipped. At 9:30pm we felt a little hungry so I whipped up something quick and light, and although initially there were protests ('I hate when you cook cheese like it's meat') the plates were licked clean.

ease: 5/5.
prep time: 5mins.
cooking time: 4mins to cook haloumi.
total: 9mins.

taste: 4/5. Really lovely and fresh dish with clean classic flavours. I skipped the lemon as I felt the sumac and vinegar would make it quite tangy and acidic as is - I didn't miss it at all. One 250g hunk of haloumi feeds two well.

would I make it again: Yes.

recipe: http://www.cuisine.com.au/recipe/haloumi-with-basil-and-tomato

Torn tomato salad with goat's cheese

This recipe has been bookmarked for quite some time, always shelved for another day, another meal. As I wanted a few sides to go with the Truffle & white bean soup I thought this dish would finally have its chance.

Summer is the time for tomatoes - it's tomato time. I have a particular fondness for vine ripened organic cherry tomatoes; a perfect sized snack, with loads of flavour in every seed filled burst (just make sure your mouth is sealed shut or you'll have red flecks everywhere).


Sherry vinegar is also a favourite of mine, it adds a sublime dimension to salads, much more so than red wine vinegar. The combination of tomatoes, sherry vinegar and goats cheese was too mouth watering to pass up.

ease: 4.5/5.
prep time: 15mins.
cooking time: 6mins.
total: 21mins.

taste: 4.5/5. I made a few adaptations:

• I sliced rather than tore - didn't want to ruin my apron :) and I also thought the texture would be less appealing if they were all squished
• I only squeezed some juice out of a few slices, about 2 tbs worth
• I used 1tsp of salt and let it sit for 10mins
• I could not find a mature goats cheese, so I bought another goats cheese
• I used regular shallots

This was really lovely; the sweet and tart sherry vinegar sauce melded beautifully with the luscious tomatoes whilst the soft, mellow goats cheese helped to cut through the tartness and added a different sweet note. Perfect combination.

would I make it again: Yes, the same way I made it this time.

recipe: http://gourmettraveller.com.au/torn_tomato_salad_with_goats_cheese.htm

Fattoush with lemon myrtle chicken

Christmas spirit hasn't visited me this year. Normally I am festive and generally excited about Christmas but for some reason this year it feels like any other day, except that instead of working I will be cooking and shuttling in between two places that are 1hour and a half apart (divorced parents). I didn't even enjoy wrapping the presents which I normally do. I think I'm just a little overworked and worn out, hopefully the break will rejuvenate me and I will be more excited about New Years Eve.

ease: 5/5.
prep time: 9mins to chop all the veggies up and make the dressing.
cooking time: 3mins to fry the bread.
total: 12mins.

taste: 4.5/5. I loved the freshness of the salad with the salty crisp bread (I used wholemeal lavash as I didn't defrost my pita) and the lemony sumac make for a lovely light summer salad. I left out the radish and I served it with lemon myrtle chicken.

would I make it again: Yes.

recipe: http://gourmettraveller.com.au/fattoush.htm

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.

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.

Red capsicum, chickpea & parsley salad

To celebrate summer-ly weather I wanted something light and fresh to go with my BBQ'd lamb; raw red capsicum is one of my favourite vegetables to eat in warm weather.

ease: 5/5.
prep time: 5mins to chop ingredients.
cooking time: 1min to make dressing.
total: 6mins.

taste: 4/5. No one liked the sesame oil and felt it overpowered the other ingredients. I used two red capsicums and 400g tin of chickpeas. I also threw a handful of flaked almonds in.

would I make it again: Yes - I will however substitute olive oil for the sesame oil.

recipe: http://www.veggiefriendly.com.au/2006/08/10/red-capsicum-parsley-and-chickpea-salad-summer-salad-event/

Strawberry frangipane tartlets

Ah, cup day weekend. When Melbourne gives it citizen's a holiday to gamble at the races. Or in my case, to stay home and cook to my heart's content.

To start off the weekend, Ryan & I invited his parents down for an early al fresco dinner. I didn't want to spend much time cooking so I tried to find easy, simple dishes that could either be prepped ahead of time or cooked in minutes. As I wanted to serve 3 courses, I whipped out my trusty, often turned-to friend, Donna Hay's Instant Entertaining.

I normally don't cook many things twice and tend to cook recipes I haven't road tested when entertaining, this time around however I decided on two recipes that I have cooked before which were successful, and one I had not.

For starters I made a Parmesan Wafer Salad:
150g goats cheese
80g rocket
2 red apples, thinly sliced
1 cup parmesan, grated
1 1/2tbs balsamic
1tbs olive oil
salt and pepper

Preheat oven to 180C.
Place 8 x 1 1/2tbs of shredded Parmesan in circles on a baking tray lined with baking paper and bake for 10mins or until crispy. Whisk balsamic, oil and salt and pepper together. Slice apples and toss in balsamic with rocket. Place rocket on plate and layer apples with goats cheese. Place Parmesan wafer on top. Serves 4.

ease: 5/5. Just make sure you don't burn the Parmesan wafers.
prep time: 7mins to prep everything except parmesan.
cooking time: 10mins to make parmesan disks.
total: 10mins - you can prep everything while parmesan melts.

taste: 4/5. Great starter with classic flavour combinations. Clean and light.

would I make it again: Yes, this is the third time I have made this.

For main - Aioli, rocket & steak sandwich:
8 x 100g sirloin of fillet steak (I used 4 eye fillets)
80g rocket
4 slices ciabatta or thick wood fired bread, toasted
salt and pepper
olive oil, for frying
lemon aioli (I used Neil Perry's aioli to cut down on time)
3/4 whole egg mayonnaise
2 cloves garlic, crushed
2tbs lemon juice

To make lemon aioli, combine mayonnaise, garlic and lemon juice.
Season steak with salt and pepper. Fry steak in oil until cooked to your liking. To serve place bread on plates and top with steaks, lemon aioli and rocket. Serves 4.

ease: 5/5.
prep time: 3mins to toast bread and get ingredients ready.
cooking time: 5mins for steak for medium plus some resting time.
total: 8mins. Put steak on first and get everything ready while it cooks.

taste: 5/5. I used bio dynamic eye fillet - the steak really makes this dish. I cook mine to medium so it's tender. would I make it again: Yes. Made this one twice.

For dessert: Strawberry Frangipane Tart:
ease: 2/5. Takes hours to chill.
prep time: 6.5hours. I only chilled my dough for a total of 1.5hours, so my prep time was 2hours.
cooking time: 12mins.
total: 6.5hours. If you chill the dough as long as I did it will only take 2hours & 15mins.

taste: 3.5/5. The strawberries make this tart, without them it would be dry and boring.

would I make it again: No. Too much time for such a mediocre tart. Thank God for the tasty strawberries.

recipe: http://gourmettraveller.com.au/strawberry_frangipane_tartlets_with_sheeps_milk_yoghurt_sorbet.htm

Camembert, apple & spinach salad with garlic toasts

I am, for the most part, a Vegetarian; my partner however, is an absolute carnivore. As he cannot cook for himself (and mostly because I do not want him messing up my kitchen) I cook meats for him such as:

• chicken (not a whole chicken, just breasts or sometimes thighs etc)
• lamb
• beef
• pork
• fish

I tend to cook more chicken, however this week I have slotted in two pork dishes. Tonight I'm cooking a fennel seed crusted pork loin chop and I wanted a suitable side salad. I found one with apples and Camembert which I thought would go perfectly (obviously I don't eat pork so I am just assuming they go well as pork and apple recipes are abundant).

ease: 3/5. You have to toast, fry and slice.
prep time: 4mins to make dressing and slice ingredients.
cooking time: 7mins to fry apples and toast bread.
total: 11mins. A little time consuming for an average salad.

taste: 2.5/5. The cider made it too bitey and the warm apples felt out of place. No one liked the apples in it at all actually.

would I make it again: No. It just didn't 'flow' very well. It was hard to fit everything on one fork as well.

recipe: http://www.taste.com.au/recipes/4189/camembert+apple+spinach+salad+with+garlic+toasts

Chicken with avocado & pink grapefruit salad

ease: 4/5. Pretty easy but you have to fry and bake chicken.
prep time: 15mins to prepare salad, yoghurt and season chicken.
cooking time: 10mins. 3mins in frypan, 7 mins in oven.
Total: 25mins.

taste: 4/5. I liked it. The yoghurt was a little too sour for me so I would use less lemon next time. The salad dressing was really lovely, I added more sugar as I didn't want it too sweet. Chicken was juicy and overall the dish was really fresh and light. I used rocket as I could not get watercress.

would I make it again: Yes. It had a lot of flavour and it's really healthy.

recipe: http://www.taste.com.au/recipes/14408/chicken+with+avocado+pink+grapefruit+salad