Zucchini with herbs & goat's cheese

Too many moons have passed since my last post, and this time a tiny child is not to blame. After two faithful years my trusty laptop began to struggle with the vigorous tasks of photo and video editing. Programs like Photoshop and Vimeo became too much to bear so I had to say my farewell and welcome a new addition to my life. Whilst I was methodically searching the online marketplace my darling husband was doing the same and surprised me with an early birthday gift. To his credit my new black beauty (yes, I decided to name it after my favourite dessert, la bete noire) not only satisfied my 'specs' criteria but actually exceeded them, and despite its heaviness (just over 4kg, but with my newly acquired mummy arm-strength, it's fine with me) I am head over heels in love with it. What sold me? I was running actions that would cause my former-laptop to crash in one second! Click and hey presto, action complete. Ah, twas love at first edit...

So once again I will hopefully be back to my regular weekly posts. I am also contemplating spending more time on the photography-styling aspect, but of course, that depends on whether baby permits. In the mean time, please enjoy this easy, summer side dish in which the humble zucchini stars. I forgot to measure whilst throwing it together so the recipe is more like a 'guideline', feel free to ad lib :)

ease: 4.5/5.
prep time: 8mins.
cooking time: 10mins.
total: 18mins.

taste: 4/5. Best way to get zucchini into the husband.

The zucchini in this dish is a mere whisper on a breeze, so even those who object to its subtle taste should find no reason to grumble here. The creamy goat's cheese offers tangy-ness to the sweetness of the garlic, coolness of the mint and grassy anise of the dill. Hubby actually requests this side dish.
If you'd like some crunch I recommend adding toasted pine nuts.

would I make it again: Yes.

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.

Potato chips with roasted garlic, truffle salt & gruyere

I apologise for my absence, and today's rather shortly hemmed post, but it is for a good reason; my husband and I recently became the proud parents of a Green Cheek Conure we have named Sweet Dee. She hatched on the 10/10/10 and eight long weeks later we finally got to take her home. Although she has been with us only a few days we have already fallen in love. I never knew a little bird could be capable of so much affection, all she wants to do is nuzzle into my neck and give me beaky kisses. As you can imagine I have hardly spent any time in the kitchen, mostly to slice a peach or pod some peas for Sweet Dee. And when I have had to eat meals they have been quick in both terms of cooking and eating. I did however manage to take a hasty photo of a recent snack whilst Sweet Dee was playing in my husband's hoodie.

They may not look pretty or be posh, but these fries make a great snack. Although they are naked in the pictures I later smothered them with cheese which turns into an oozy gooey extremely delicious cloak.

Potato chips with roasted garlic truffle salt & gruyere
Serves 2


3 large potatoes (I used sebago), peeled or scrubbed, cut lengthwise into 1/2-inch-wide planks, each plank cut lengthwise into 1/2-inch-wide strips
3 tablespoons olive oil
2 bulbs (heads) garlic, intact
Truffle salt
150g Gruyère cheese, grated

Preheat oven to 200°C. Place potato batons in a rimmed baking sheet. Remove papery, outermost skin from garlic, but keep the bulb intact. Slice off top 1/2 inch of bulb, exposing each clove; discard trimmings. Drizzle with 3 tablespoons olive oil and toss to coat thoroughly.

Roast potatoes and garlic in oven. After 20 minutes, turn potatoes with spatula. Roast until potatoes are tender and golden around the edges and garlic cloves are soft when pressed, about 20 minutes more. Sprinkle fries and garlic with truffle salt and grated gruyere.

ease: 4.5/5.
prep time: 10mins.
cooking time: 40mins.
total: 50mins.


taste: 4.5/5. Forget Side Dish, this has what it takes to be a Main.

You can't beat hot chips with their crunchy skins and their soft, fluffy interiors. When sprinkled with truffle salt, smeared with roasted garlic packed with robust sweetness with a final scattering of cheese that melts and coats everything with its unctuousness, these chips simply become the most delicious savoury snack. We loved this so much I made it twice in the same week.

would I make it again: Yes.

Pork & cabbage cakes with sweet onion relish

I watched them silently.

Their black forms sliced through the air like stealth jets as they carried large sticks back and forth to the towering tree at my garden's edge. The pair flew overhead for hours, never seeming to rest between trips, eager to finish their nest by nightfall. Despite their largeness they flew with more ease than all of the other birds; gliding with only a flap or two, effortlessly sailing on air. They were beautiful to watch.

I only retreated indoors when the wind began to sharply nip at my ribs.
I often dream of what it would be like to see the world from a bird's eye - perched high amongst the tree tops with views past the horizon and to the earth below. Nothing but the whispering wind and rustling leaves; an all-seeing silence. It must be wonderful to be so unencumbered.

When dusk descended like a blanket, tucking us in with its indigo fingertips, I pulled a cookbook from the shelf that has remained unread. When I buy cookbooks, most often it is their photographs that pull me in. This one was filled with dreams during Winter - hearty stews and robust dumplings with warming puddings and spiced hot drinks. I have a feeling I shall be visiting its pages often in the coming frost-bitten weeks...

Apologies on slap-dash presentation

Pork and Cabbage cakes with sweet onion relish
from Snow Flakes And Schnapps by Jane Lawson
serves 4 - 6 (I say 4)

pork and cabbage cakes
400g minced pork
1 streaky bacon slice, finely chopped
1/2small brown onion, finely chopped
150g finely shredded green cabbage
200g fresh white breadcrumbs
1 large egg
1/8 tsp white pepper (I used 1/4)
1/2 tsp chopped marjoram
1 garlic clove, crushed (I used 2)
1/2 tsp grated lemon zest
1/4 tsp grated nutmeg
1/8 tsp allspice

sweet onion relish
1 tbs butter
1 tbs sunflower oil (I used olive)
2 brown onions, chopped
1 tbs yellow mustard seeds (I subbed dijon mustard)
1 bay leaf
1/4 tsp Hungarian hot paprika
a small pinch of ground cloves
125ml cider vinegar
2 tbs soft brown sugar

poached egg and sautéed apple slices to serve

For pork and cabbage cakes combine all ingredients in non-metallic bowl and mix until combined. Cover and refrigerate overnight.
To make relish, heat butter and oil in saucepan over medium heat. Add onion and cook for 10mins, stirring occasionally, until lightly golden, Add remaining ingredients, 1/2ts salt and 500m water and bring to boil. Reduce heat and simmer 30-40mins, stirring occasionally, until most of the liquid has evaporated. Remove from heat and cover whilst cooking the pork and cabbage cakes.
Remove pork mixture from the refrigerator and season well. Divide the mixture into eight even proportions. Using your hand, roll into a ball and flatten slightly to make patties 1.5cm thick. Lightly grease a non-stick pan and place over medium heat. Cook the patties for 4 minutes on each side or until lightly golden. Serve patties with onion relish, fried egg and sautéed apples.

ease: 4/5.
prep time: 8mins to make patties (then refrigerate over night or for at least 1 hour).
cooking time: 45mins for relish and patties.
total: 52mins plus refrigeration time.

taste: 4/5. Wintry pizzaz.

Hubby loved the accompaniments, but he found the patties a little boring and would have preferred a meaty, juicy pork chop instead to go with the soft, fluffy apples, salty fried egg and acidly sweet onions. (I over-reduced my onion relish, keep it a little more viscous).

would I make it again: Yes - to the accompaniments, but served with a pork chop rather than a pattie.

Haloumi, dill & zucchini fritters

I spoke too soon.

Winter came down on us all heavy with eerie fog and unrelenting rains. We woke with frosted noses and breath that billowed and misted before us. The cold was so crisp we dared not speak should our voices shatter its chill. The only way to stop Winter from freezing us solid was to wrap ourselves in a thousand layers of woolen knits and feather doonas.

Spindled like a caterpillar in a cocoon I could only bring one hand out into the icy air to feed myself, therefore finger food was the winning choice for days too cold to eat two-handed food.

I didn't expect much from the humble fritter but I was unexpectedly pleased with these delicate morsels; eaten until the central heating made it possible to come out of hibernation in search of larger cutlery-required meals.

ease: 4/5. 
prep time: 11mins.
cooking time: 16mins. 4mins per side.
total: 27mins.

taste: 3.5/5. Good for a zucchini fritter.

I have had a lot of trouble with fritters in the past, mostly due to their tendency to fall apart once they hit the hot oil. These somehow miraculously remained intact.

The zucchini added a cool, subtly grassy flavour that helped to tone down the saltiness of the squeaky haloumi and acidity of the lemon. The dill added a wonderful flavour and the texture overall was quite pleasant. They weren't show stoppers but we did all help ourselves to two or three during dinner.

Despite squeezing as hard as I could, I found that whilst the first fritters were frying some zucchini liquid had pooled in the remaining batter. My step-mother told me her trick is to grate the zucchini the night before and place it in a bowl so that the next morning all of the liquid has pooled and you merely tip it out and use the drained zucchini.


I omitted the spring onions.


Would I make it again: Yes unless I find a better zucchini fritter recipe.


recipe: Haloumi, dill & zucchini fritters

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

Baby carrots with labne & herb salad

A short post for a side dish.

I love side dishes; if a restaurant has not one appetising main, I have more than once happily substituted it with two or more side dishes. You have your usual potato-type dish, but I felt like something with a little more pizzazz and character - not to mention a little more nutriontal value also.

Carrots - well, to be precise, cooked carrots, are something I have only just begun to eat and I am voraciously trying to find recipes that end up being eaten by both myself and my husband. This one not only sounded tasty, but looked exciting and delicious.

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

taste: 4/5. Fun to eat.

The combination of flavours was wonderful. I excluded Parsley, as I personally feel Parsley doesn't play well with others and masks every other flavour with its own. The dill and mint added freshness and vitality to the sweet caramelised carrots with their shawl of fennel. Put this together with the zing of the vinegar (I just used Sherry vinegar as I didn't have Pedro Ximenez on hand) and the cool, tang of the labne and you have a winning dish.

Personally, I would have preferred the carrots hotter, rather than letting them cool down as much as written. I say, serve them as soon as the dressing is ready to be poured over their orange bodies.

would I make it again: Yes.


recipe: Baby carrots with labne & herb salad

Pommes Dauphinois

My husband isn't diplomatic when it comes to his favourite vegetable, the potato. He loves it far more than any other, and would gladly consume it year long as his only vegetable intake. His favourite dinner is a simply seasoned eye fillet steak with a serving of mashed potatoes, or potato fries, or baked potato...you catch my drift.

I also love the potato; it helped sustain me through each tightening of my braces when all I could eat was mush. I have never met one person who has turned their nose up at the humble, yet completely satisfying and comforting potato. If I had to chose my favourite dish it would have to be potato dauphinois, or gratin dauphinois . Unfortunately, it is the dish I have had the biggest problem with getting right. My most common problem has been that I have ended up with partially cooked potatoes. Parboiling may have prevented this, but each recipe it happened with did not call for parboiling. There is nothing more disappointing after a long wait, smelling it's glorious scent while baking, than ending up with a basically inedible dish.

I had basically given up hope of finding a foolproof dish and was not motivated to try another. However, on a recent trip to a gourmet food shop I stumbled upon signed copies of Shannon Bennett's cookbook, My French Vue. Having heard of his restaurant's stellar reputation I purchased it and raced home to leisurely read through it.

I pondered what recipe to try first until I turned the page to see my Achilles Heel, the Pommes Dauphinois. The photograph looked so gloriously delicious, and I thought, perhaps another try is in order.


Pommes Dauphinois
Serves 4

2 tbs olive oil
20g butter
4 shallots, diced
5 garlic cloves, finely chopped
1.5L pouring cream
6 sprigs of thyme
salt and pepper
8 large Sebago potatoes, peeled

Preheat oven to 180C.
Put the olive oil and butter in a medium saucepan on low heat and cook shallots and garlic until tender.
Add cream and thyme and reduce by 2/3. Season.
Using a mandolin (V-slicer), slice potatoes to 3mm thick. Put into a bowl of water.
Line the base of a 30cm x 30cm baking tray with greased baking paper.
Ladle small amount of cream into dish, top with sliced potatoes, season and repeat unit tray is half full. Cover tray with foil and bake in oven for 1 1/2 hours.

ease: 4/5. Takes a while.
prep time: 30mins - my cream took a while to reduce.
cooking time: 1 & 1/2 hours.
total: 2hours.

taste: 4/5. Finally! Tender potatoes and a creamy sauce. Whilst I under seasoned it a bit, it was still unctuous with sweet hints of garlic and shallots. I would add more thyme as I felt it was slightly overshadowed by the indulgent cream.

8 potatoes is about 4 too many, I do not think the cream would be enough to coat 8 potatoes worth. The instructions are to fill the tray half way - I filled mine to the top and I still had 4 potatoes worth of slices left. I could only find 3 decent shallots at my grocer so that is what I used.

would I make it again: Yes - with a few tweaks here and there this would be perfect.

Baked mozarella tomatoes

Mozzarella, mozzarella.
Parmigiano, parmigiano.
Mozzarella, mozzarella.
I love my stringy mozzarella.

I love cheese; the gooey, melted, saltiness of it makes almost anything taste better. My favourite sandwich is a simple grilled cheese sandwich with lots of butter and cheese. Absolute oily, heart clogging bliss.

When I was shorter than the dinner table, and didn't like anything that started with vegetable, my clever mother would whip up a cheesy sauce and drown them in it. And hey presto, the veggies got eaten (well not the broccoli stems, I'd lick them clean and then hide them in my mashed potato). Well it seems my husband hasn't completely grown out of this phase (including the burying of veggies in mash), and after discovering a cheesy solution to his aversion of broccoli, I thought I'd apply it to all veggies.


Cherry tomatoes he loves, as I do, to eat raw with a splash of olive oil, salt and pepper. Yum and super healthy. But for dinner I didn't want them to be cold next to the hot chicken (his teeth are sensitive from the fillings) so I thought hot and cheesy was the way to go.

ease: 5/5.
prep time: 3mins.
cooking time: 5mins.
total: 8mins.

taste: 4/5. I used 13 cherry tomatoes and 250g mozarella. Definitely put more mozarella on the top than the bottom as by the time the top layer has dissolved to nothing the bottom layer still hasn't melted. I would chuck even more cherry tomatoes in next time as well as the cheese needs the tartness or it becomes to much. Maybe a sprinkling of dried basil would also compliment this well. Don't add any salt, it's already perfectly salty as is.

would I make it again: Yes - super quick side dish - served this with a grilled lemon myrtle rubbed chicken breast.

recipe: http://www.lifesambrosia.com/2009/03/baked-mozzarella-recipe.html

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/

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

Roasted fingerling potatoes, asparagus & green beans

I must vent about something - the state of the green beans being sold in my local supermarket is pitiful. Every time I have bought either pre-packaged or self serve they haven't been very firm at all, and this time around it was no different. Despite it being bean season, if I cannot get to a farmer's market then I would be better off buying frozen. It's a shame considering Australia has many farmers and most supermarkets pride themselves on their 'fresh' produce.


But I only have my laziness to blame. It is far easier to drive only to a butcher and a supermarket within 5mins of home than to a farmers market 15mins away once a month or to an organic chain like Macro Wholefoods, which for me is 25mins away (I might check it out this weekend though).

ease: 5/5.
prep time: 20mins to parboil potatoes, cool and prep other ingredients.
cooking time: 30mins.
total: 50mins.

taste: 2.5/5. Low on flavour, you would really have to salt these to get some flavour. I added a little balsamic post roast which helped. The beans were absolutely fried and inedible and the apsaragus got a little too dry as well. The fingerling potatoes were nice, I would have preferred them on their own in this dish.

would I make it again: No.

recipe: http://fortheloveofcooking-recipes.blogspot.com/2008/12/roasted-fingerling-potatoes-asparagus.html

Merlot & quince lamb with mashed potatoes

A day trip to the Beach was planned for the day, but when the weather forecast changed from 30C to 25C we thought we'd shelve it for another hot weekend. With all of the abundant sunlight I have a stronger desire to cook; I don't look for 'quick' and 'easy' dinners as I normally do and instead relish the opportunity to spend some time in the kitchen.

I have a lot of potatoes and with the heat I need to use them up before they expire themselves, so mashed potato is definitely on the cards for tonight. To go with them I yanked some lamb chops out of the freezer and thought it a good idea to use up the last of a bottle of merlot that has been in my fridge long past it's intended stay.

8 lamb cutlets
3/4 cup of merlot
1tbs quince paste
1/2 chicken/beef stock cube
salt and pepper
olive oil

Heat olive oil in a non stick pan. Add lamb chops and quickly brown both sides. Add wine, quince paste, stock cube and salt and pepper. Cook until wine reduces and becomes sticky. Serves 2.

ease: 5/5. prep time: 1min
cooking time: 8mins
total: 9mins (not including mashed potatoes which takes around 30mins).

taste: 4/5. Ryan loved this.

would I make it again: Yes - super easy and quick.

Lamb with roasted potatos and beans

Soaring past 33C I had to succumb to turning on the air conditioner today as the house had only cooled to 25C last night and by 12pm the internal temperature was around 28C - made it a little difficult to work which in turn made me cranky.

I didn't want to slave over a hot stove today but I did want something substantial as I did not eat a lot during the day (save a leftover bowl of macaroni and cheese for lunch with some fresh cherries and a pfeffernusse on the side) so I thought some roasted potatoes would be lovely.
I used a recipe of Donna Hay's for inspiration (rosemary lamb cutlets with chat potatoes, cannellini beans and spinach) and just changed the lamb rub.

12 lamb cutlets
1kg baby (chat) potatoes
4 handfuls of baby spinach
1 can cannellini beans, rinsed
Murray river salt
cracked black pepper
2tsp lemon myrtle rub
1tbs chopped fresh rosemary
1 garlic clove crushed
olive oil

Preheat oven to 200C.
Put the lamb cutlets into a sealable plastic bag with 2tbs olive oil, 1tsp of lemon myrtle, 1tsp crushed garlic, rosemary, black pepper and salt. Marinate for 20mins in the fridge or overnight.
Wash potatoes and then cut in half. Place in a baking dish and generously coat with oil, salt, pepper and 1tsp lemon myrtle. Place in oven and cook for 40mins and then add cannellini beans and cook for a further 5-10mins.
Meanwhile, heat 1tbs oil in a nonstick pan over medium heat and cook chops until done to your liking.
Scatter spinach on plates and serve with potatoes and lamb. Serves 4.

ease: 5/5. prep time: 30mins to marinate lamb int he fridge and prep everything.
cooking time: 1hour. I cooked the potatoes for 50mins before adding the cannellini. To cut down on roasting time parboil potatoes before hand and then jsut roast til golden.
total: 1hour 30mins. Only 10mins active cooking.

taste: 4/5. The boys really liked the spice rub. The potatoes were also lovely.

would I make it again: Yes.

Heather's quinoa

Yesterday's accomplishments, whilst many, left me with nil to no energy. A 7am start this morning left me sleepy eyed and a hair's width from falling asleep by 10am. I somehow managed to soldier on (with the help of cherries and chocolate biscuits) and finish work by 6pm. As much as I wanted to collapse onto the couch and catch up on emails I had three hungry boys (well, men really) to feed. Luckily my father had dropped off some seasoned pork and lamb he had to use up in the morning, so all that was left for me to do was make a side.

ease: 5/5.
prep time: 15mins to cook quinoa and prep other ingredients.
cooking time: 7mins.
total: 22mins.

taste: 3.5/5. I have decided that I really like quinoa, and it seems I have converted my father also, who until today had never tasted it before. Even with the pesto it was a little bland; I did not add the corn and I swapped tofu for haloumi. I also added fresh tomatoes instead of cooking them first. I also substituted kale for spinach. It needs more sharpness, definitely more tomatoes.

would I make it again: Yes.

recipe: http://www.101cookbooks.com/archives/heathers-quinoa-recipe.html

Mum's chicken parmigiana with basil tomato fries

Do you ever have one of those days when everything is going perfectly and you just feel happy? I was having one of those days today; I was getting a lot of things done, spending quality time with my partner and our dog and just overall was in a great mood.

I was carrying a load of laundry downstairs when my gaze was diverted to the lemon tree/lavender area as a bird flapped its wings while launching itself from the rose trellis. I was about to turn my head when I noticed a white flutter, like a mirror reflecting the sun light. Putting down my laundry I raced upstairs to get my camera in case it was a cool looking insect. And just my luck, an absolutely gorgeous butterfly was having a rest on my dried up lavender buds. I tried to snap some shots, zooming in as much as possible with my point-and-shoot so as not to frighten away the little darling. Suffice to say I think I got a few decent shots in - it's times like these I wish I had some better equipment though, and a tripod.


4 chicken breasts
2 eggs
1/2 cup flour
salt and pepper
1/2tsp garlic minced
1/2tsp minced ginger
1tsp Italian mixed herbs
2cups breadcrumbs
1cup cornflake breadcrumbs
1tbs season all salt
1tsp paprika

Cut fillets in half and flatten slightly. Dust in flour, salt and pepper.
Whisk eggs with garlic, ginger and Italian herbs. Dip chicken in egg mixture.
Combine both breadcrumbs, season all and paprika in a large plastic sealable bag. Put chicken in bag, seal up and toss to coat.
In a large fry pan heat 1/4 cup of oil and 1tbs of butter over medium heat. Add chicken and cook for 10mins or until golden brown on both sides. Transfer chicken to a baking tray lined with foil.
Spread 2tbs of any tomato sauce over the top and of the chicken and then sprinkled a handful or so of mozzarella cheese. Put under grill until cheese has melted. Serves 4.

ease: 4.5/5. You have to flour, egg, crumb, fry and then grill the chicken.
prep time: 15mins - 10mins for fries and 5mins for chicken.
cooking time: 45mins for fries, chicken takes 10mins in the pan and then 3mins under the grill.
total: 1hour.

taste: 5/5 for the chicken parmigiana. I added 1tsp of garlic as I like more garlic and I think I'll leave out the ginger next time, I have a feeling my mum just added it recently because I never tasted ginger in the chicken parmigiana I ate as a kid. I halved the amount of breadcrumbs - I only used Krispy breadcrumbs which are lightly seasoned and slightly crispy. This was my absolute favourite dish as a kid which is why I kept eating chicken after I decided to become a vegetarian at 9, I couldn't resist mum's chicken parmigiana.
4/5 for the fries, I tripled the garlic powder and doubled the Parmesan which was probably mistake as it melted and made all of the chips stick to the foil making it hard to take them off whole.

would I make it again: Yes for both - everyone enjoyed dinner.

recipe: http://www.loveandoliveoil.com/2008/11/baked-parmesan-basil-fries.html

Tandoori lab with rice salad

Blimey - within two minutes of being outside I had sweat coming out of every pore; I know I have been complaining about the wintry weather but at least give me an 'in-between day' instead of jumping from A straight to Z.

I was a little frustrated too as I would have put the hot weather to good use (drying laundry on the line) it also made me rethink dinner plans. I don't like to be at the stove on hot days so I wanted something I could leave or/and that cooks in minutes.

ease: 4.5/5.
prep time: 30mins. You need to marinate the lamb for 30mins - in that time I chopped up all the ingredients for the rice and put the rice on the stove as it needs more time than the meat to cook.
cooking time: 10mins to cook lamb chops.
total: 40mins. About 10mins at the stove.

taste: 4/5. Boys loved the lamb, didn't like the rice that much (it also came out a little gluggy :( my fault).

would I make it again: Yes for the lamb.

recipe: http://www.taste.com.au/recipes/18983/tandoori+lamb+with+rice+salad

Pear & blue cheese fritters

There's something strange about sultry nights; the cool breeze is comforting, almost like a lullaby in that it beckons you to lie down on crisp cool sheets and drift to sleep...well for me it does anyway. Resisting that urge I peeled myself off the couch to make something small and quick for dinner.

Donna Hay, whose cookbooks and magazines I have plenty of, recently added old recipes to their website, so I wasted now time in searching for one suitable to make this evening. After trying to decide between two recipes I chose to make, with the help of my lovely partner, the pear and blue cheese fritters.

ease: 4.5/5. Mix, spoon out and fry.
prep time: 8mins to mix everything together.
cooking time: 6mins to cook 11 fritters.
total: 14mins.

taste: 4/5. Make sure you season these well as the pear and onions tend to make this quite sweet. As they are fried in oil they are a little greasy too, but I didn't mind that much. I was hoping for a more pronounced blue cheese flavour, so next time I think I'll add 100g rather than 60g. I could not get fresh chives last minute so I used the tubes of chive they sell at the supermarkets.

would I make it again: Yes. They would be great with a salad for lunch.

recipe: http://www.donnahay.com.au/recipes/200-pear-and-blue-cheese-fritters

Pistachio & lemon-crusted lamb with buttered spinach with pine nuts & sultanas

For lamb:
ease: 4/5. Make topping and put into the oven. It's a cinch.
prep time: 5mins to make topping and press onto lamb.
cooking time: 12mins. I cooked mine accidentally for 15mins and it was well done - would take it out at 10 next time for medium.
Total: 17mins. Minimal mess and not that hard to mess up (apart from leaving it too long in the oven).

taste: 3/5. The meat was overcooked so the boys didn't like it that much. Tried to get them to separate the meat from the topping to rate the topping but I think the overall feeling was 'nice, but had better'. I used 600g of meat and halved the topping mixture. It fed three boys ok.

would I make it again: No. Boys liked their meats with spices rather than fresh herbs.

recipe: http://www.donnahay.com.au/recipes/196-pistachio-and-lemon-crusted-lamb

for spinach
ease: 4/5.
prep time: 4 mins to wash spinach and prepare butter mixture to pour over the top.
cooking time: 6mins. 5mins to boil water, 1 min to blanch spinach.
Total: 10mins. Boiling the water takes the longest.

taste: 4/5. I liked the flavour combinations. Couldn't really taste the Parmesan surprisingly. sultanas were the biggest flavour.

would I make it again: No. Spinach with garlic is still what I prefer.

recipe: http://www.cuisine.com.au/recipe/Buttered-spinach-with-pine-nuts-and-sultanas

Barbecue Chicken Meatballs

ease: 4/5. One bowl and one pan.
prep time: 5mins to combine ingredients and make the balls.
cooking time: 10mins to cook chicken and 1min to reduce bbq sauce.
Total: 15mins.

taste: 3/5. These were nice, the flavour really does depend on what BBQ sauce you use. I just used a Masterfoods one, so this may be nicer with a better quality sauce. They are full on though so you could probably only eat a few, more of a side dish than main course.

would I make it again: No - only because Ryan couldn't eat many of them and if I cook meat it has to be for dinner.

recipe: http://www.epicurious.com/recipes/food/views/Barbecue-Chicken-Meatballs-350173