Sunday Breakfast - French Toast

So now that my mum lives next door to me and she has three lovely chickens it only makes sense that breakfast time should use up some of those lovely fresh eggs. The treat for today - french toast. Could there be a more scrumptious way to start the day?

French Toast (from Survival for the Active Family - Australian Institute of Sport)
Serves 4

2 eggs
1/3 cup milk
1 tbsp brown sugar
pinch nutmeg
oil for cooking
4 slices bread (I used raisin toast)
strawberries, to serve
maple syrup, to serve

1. Combine eggs, milk, sugar and nutmeg in medium mixing bowl.
2. Heat oil in a medium non-stick frying pan over medium heat.
3. Soak bread slices one at a time in egg mixture until saturated.
4. Cook slices for 2 minutes each side.
5. Serve with strawberries and strawberries.

Enjoy!

The week that was

1. Carrot and lentil dhal with pita bread and garden salad.
2. Salad sandwich with cottage cheese.
3. Weet-bix with sultanas and skim milk.
4. Lamb pita pizza with mint yoghurt.

It has been super hot here this week. Yesterday it got to 44C (111F)! So we have been having lots of salads and icy-cold milk on cereal in the mornings. Thank goodness the cool change has finally arrived.

What has been the highlight in your week of food?

ETA

Carrot and Red Lentil Dhal ( from Healthy Food Guide - October 2009)
Serves 4

500g carrot, grated
500ml vegetable stock
500ml water
1/2 cup red lentils, washed
2 tbsp crunchy peanut butter
2 tsp curry powder
low-fat natural yoghurt, to serve
pita bread, to serve
green salad, to serve

1. Spray a saucepan with oil. Over medium heat cook carrot for 10 minutes.
2. Add stock, water and lentils and simmer for 30 minutes.
3. Stir in peanut butter and curry powder. Season. Simmer until thickened. Serve with yoghurt and pita bread, with salad or stir fry vegies.

The week that was

1. Chicken and mushroom ravioli with cherry tomatoes, broccoli and basil pesto.
2. Scrambled eggs with tomato, mushroom and parsley.
3. Ham, salad and hommus sandwich on wholemeal bread.
4. Watermelon

We have been trying to eat healthy this week and so far we are doing pretty well - but eating healthy definitely comes at a price! The cost of groceries is so expensive at the moment it is quite depressing. Oh well, at least the watermelon makes me feel better - so sweet and juicy at the moment, yum!

Again if you want any recipes let me know and I'll post them up.

What was the food highlight of your week?

ETA a recipe...

Ravioli with Pesto and Broccoli (from Healthy Food Guide - October 2009)
Serves 4

3 cups broccoli florets
400 g chicken and mushroom ravioli
3 tbsp basil pesto
2 tbsp olive oil
1 cup cherry tomatoes, halved
green salad, to serve

1. Cook broccoli in boiling water for 2 minutes. Add ravioli. Cook following packed directions. Drain and return to pan.
2. Stir in pesto and oil. Add tomatoes and toss. Serve with salad.

The week that was

1. Maple pork with chilli beans and spinach
2. Wholemeal muffin with tomato and cheese
3. Beef schnitzel with mushroom gravy and chips
4. Weet-bix with sultanas and milk

Just to change things up a bit I thought I would provide some proof that I actually do eat savoury dishes once in a while. So from now on I'll post the culinary highlights from the week that was, and if you want I can provide recipes (if like me, you do sometimes eat a savoury dish).

So this is what I've been eating this past week - some delicious pork, a couple of yummy breakfasts and a wonderful pub lunch.

What were the stand out dishes for you this week?

ETA - Sue requested the recipe for Maple pork so here it is:

Maple Pork with Chilli Mixed Beans (from Healthy Food Guide - October 2009)
Serves 4

2 tbsp maple syrup
1 tbsp dijon mustard
1 tbsp parsley, finely chopped
600g pork cutlets
olive oil cooking spray
1 medium onion, sliced
2 cloves garlic, crushed
pinch dried chilli flakes
2 bunches English spinach, trimmed and coarsely chopped
400g can four-bean mix, drained and rinsed
2 medium tomatoes, chopped

1. Place maple syrup, dijon mustard and parsley in a small bowl. Add pork. Toss to coat.
   
2. Heat a large non-stick frying pan over medium heat. Cook pork, brushing with maple syrup mixture, for 4-5 minutes each side. Transfer to a plate. Cover to keep warm.
3. Spray a medium saucepan with oil. Heat over medium-high heat. Add onion. Cook, stirring, for 5 minutes or until soft. Add garlic and chilli. Cook, stirring, for 1 minute. Add spinach, beans and tomato. Cook until spinach has wilted and beans are heated through.
4. Serve pork with chilli mixed beans.
   

Dinner with friends, chicken paella and berry meringue smash

Tonight we had a couple of very good friends and their baby over for dinner. It was great to talk about motherhood, parenting and general baby topics, and know that you are not boring the pants off of your guests. It is extremely funny how much one can talk about poop at the dinner table and not be disgusted and put off of their meal, ah the joys of being a parent.

Unfortunately I did not get the chance to take any photos of our dinner, but suffice to say it was quite delicious. We had a chicken paella and simple garden salad for dinner, and then a berry and meringue dessert. Here are the recipes for anyone that is interested.

Chicken Paella (from Super Food Ideas - May 2007)

Serves 6

2 tsp paprika

2 tsp turmeric

6 chicken thighs on bones

2 tbsp olive oil

2 large chorizo sausages, chopped

1 large onion, chopped

3 cloves of garlic, crushed

4 cups chicken stock

2 cups arborio rice

400g can diced tomatoes

1 cup frozen peas

1. Combine paprika and 1 teaspoon of turmeric in a bowl. Coat the pieces of chicken in the spices and set aside.
   
2. Heat 1 tablespoon of oil in a large pan over medium-high heat. Add chorizo, onion and garlic. Cook for 4 minutes or until chorizo is light golden. Transfer to a bowl.
3. Add remaining oil to the pan. Cook chicken on one side for 4 minutes or until golden. Turn over and cook for a further 3 minutes. Add 1 cup of stock to the pan and reduce heat to medium. Cover and cook for 8 minutes. Remove the lid. Boil gently, uncovered, for 10 minutes or until almost all liquid has evaporated.
4. Combine 2 cups of remaining stock and remaining turmeric in a jug. Add rice, tomatoes and stock mixture to pan. Stir to combine. Return to a simmer. Cook, uncovered, stirring occasionally, for 15 minutes or until almost all liquid is absorbed.
5. Add peas, chorizo mixture and remaining stock. Simmer for 5 minutes or until stock is just absorbed. Season with salt and pepper.

Berry Meringue Smash

Serves 4

300ml thickened cream

100g meringue

500g frozen mixed berries, thawed

100g white chocolate, chopped

1. Whip cream until soft peaks form.
2. Crumble meringue with fingers into the cream and stir to combine.
3. Gently mash the berries with a fork.
4. Add the berries and white chocolate, and stir to combine.
5. Enjoy!

Kitchen wish list

Every time I make anything in the kitchen I am reminded of all the things that I would love to have but can't afford. Unfortunately our kitchen leaves a lot to be desired, it has next to no storage space, a single basin sink, an oven that can't hold a steady temperature and an exhaust fan that barely works. It does tend to make baking and cooking a tad bit difficult - but I still soldier on week after week. In the long run when I am no longer a stay at home mum and we have two incomes again we will renovate the kitchen and make it into a wonderful place for me to cook and bake to my hearts content. In the meantime I am starting to make my wish list for my future kitchen and here are the first four items....

1. A new oven - with a gas cooktop and electric oven such as this one from smeg.

2. A cute apron from Jessie Steele to do all of my baking in.

3. A whole heap of storage jars for all of my baking/cooking ingredients from ikea.

4. A KitchenAid - need I say more?

Pork Balls

Pork Balls with Salad and Satay Sauce

Serves 4

850g pork mince

5 spring onions, sliced

1 tsp grated ginger

2 cloves garlic, crushed

1 cup breadcrumbs

olive oil cooking spray

350ml satay sauce

handful of green beans, trimmed

1/2 cabbage, finely shredded

1 carrot, peeled and grated

1 cup beansprouts,

4 hard boiled eggs, peeled and quartered

Preheat the oven to 200 degrees celsius. Combine the mince, onions, ginger, garlic and breadcrumbs in a bowl. Season with salt and pepper, and mix well. Roll spoonfuls into balls, place onto a plate and refrigerate for 15 minutes.

Thread 3 meatballs onto each skewer, place on a baking tray and spray with oil. Bake for 20 minutes or until cooked through. Meanwhile, heat the satay sauce until hot. Also steam the beans and cabbage until just cooked.

To serve, arrange bean sprouts, beans, carrot, cabbage, eggs, pork balls and satay sauce on a plate.

Enjoy!

Chipolata Hotpot

Chipolata Hotpot

Serves 4

1 tbs olive oil

500g beef chipolatas, halved

2 onions, thinly sliced

3 tomatoes, diced

1 green capsicum, chopped

3 garlic cloves, crushed

420g can diced tomatoes

1 cup water

Heat the oil in a large saucepan over medium-high heat. Add the sausage and onion and cook, stirring often, for 5 minutes or until the sausage and onion starts to brown. Add the diced tomato, capsicum and garlic and cook, stirring for 2 minutes. Add the canned tomato and water, cover and bring to the boil. Uncover and cook for 5 minutes, or until the mixture thickens.

Meatball Soup

Meatball Soup

Serves 4

500g beef mince

1 red onion, grated

2 garlic cloves, crushed

1/2 cup breadcrumbs

1/3 cup basil leaves, chopped

1/3 cup grated parmesan

1 egg, lightly beaten

720g bottle of tomato pasta sauce

4 cups chicken stock

2 cups water

1/2 cup risoni

2 zucchinis, diced

150g green beans, trimmed and cut into thirds

Combine the mince, onion, garlic, breadcrumbs, basil, parmesan and egg in a bowl. Season with salt and pepper. Mix well, then roll tablespoonfuls of the mixture into balls and place on a plate.

Pour the tomato sauce, chicken stock and water into a large saucepan and bring to the boil. Skim the froth from the surface, add the meatballs and return to the boil. Reduce the heat to medium-low and simmer for 10 minutes. Add the risoni and cook for 5 minutes. Add the zucchini and beans, and cook until the vegetables and risoni are tender.

Lamb Korma Curry

Lamb Korma Curry

Serves 4

2 tbs vegetable oil

1kg lamb leg roast, cut into 3cm cubes

1 large onion, finely chopped

420g jar tikka masala simmer sauce

120g natural yoghurt

80g baby spinach

Heat 2 tsp of oil in a large saucepan over high heat, add a third of the lmab and cook until browned. Transfer to a plate and then repeat in 2 batches.

Reduce the heat to medium add remaining oil and onion to the saucepan and cook until the onion is soft. Return the lamb and juices to the pan, stir in the simmer sauce and yoghurt and bring to the boil. Simmer the curry, uncovered for 45 minutes.

Stir through the baby spinach leaves and cook until wilted. Serve with rice and pappadums.

Chorizo and Eggplant Risoni

Chorizo and Eggplant Risoni

Serves 4

1 tbs olive oil

200g chorizo sausage, quartered and thickly sliced

1 onion, chopped

1 large eggplant, diced

1/3 cup white wine

1 1/2 cups risoni

420g can diced tomatoes

3 cups chicken stock

50g baby spinach

parmesan, grated

Heat the oil in a large saucepan over medium heat. Add the chorizo, onion and eggplant and cook until the eggplant is soft. Add the wine and bring to the boil. Stir in the risoni, tomato and stock, season with salt and pepper and cook, stirring often until the risoni is al dente and most of the liquid is absorbed. Add the spinach and stir to combine. Serve with grated parmesan.

Pastisio

Pastisio

Serves 6

1 tbs olive oil

1 onion, finely chopped

1 clove of garlic, crushed

500g beef mince

200g mushrooms, sliced

500ml pasta sauce

1/2 tsp oregano

1/4 tsp cinnamon

3/4 cup grated parmesan

1 egg, beaten

Topping

250g macaroni

150g broccoli, broken into small florets

150g light ricotta

1/2 cup light sour cream

1 egg

Preheat oven to 180 degrees. Heat oil in a large saucepan, cook the onion and garlic until soft. Add the mince and mushrooms, and cook until the mince is browned. Stir in the sauce, oregano and cinnamon and cook on medium for 10 minutes or until most of the liquid evaporates. Cool the mixture and then add 1/2 cup of parmesan and the egg. Transfer the mixture to a 8-cup capacity ovenproof dish.

For the topping cook the macaroni until al dente, in the last 3 minutes add the broccoli. Drain and then stir through the combined ricotta, sour cream and egg. Spread over the meat mixture and sprinkle over the remaining parmesan.

Bake for 25 minutes.

Chicken and Sour Cream Penne

Chicken and Sour Cream Penne

Serves 4

500g penne pasta

1 tbs olive oil

4 chicken thighs, fat removed

1 leek, pale section sliced thinly

1 clove of garlic, crushed

1/2 cup light sour cream

1/2 cup chicken stock

2tsp lemon rind, finely grated

1 cup peas

Shredded parmesan to serve

Cook the pasta in a saucepan of salted boiling water until al dente, drain and return to the pan. Meanwhile, heat half the oil in a frying pan over medium-high heat. Add chicken and cook, transfer to a plate and cover. Add the remaining oil to the pan, add the leek and garlic and cook until soft. Stir in the sour cream, add the stock and stir until combined. Add the lemon rind and peas and bring to the boil. Thickly slice the chicken, add to the pasta along with leek mixture and stir to combine. Sprinkle shredded parmesan over it to serve.

Slack!!!

I have been incredibly slack for a month now - no posts at all!!! The tiredness and exhaustion is really settling in from the pregnancy, and each night when I used to post I am just too tired to even turn on my laptop. I will be 37 weeks tomorrow, so it isn't long now until I get to meet my little baby girl. I think it is safe to say that I am incredibly excited and getting ever so slightly impatient. Everything is ready - now we just need the baby, the countdown is on.

And with that been said I think it is time to post up some more recipes...

Lamb Chops with Tomato Sauce Served on Polenta

Serves 4

1 tbs olive oil

4 lamb forequarter chops

1 brown onion, finely chopped

400g tin diced tomatoes

1/2 tsp caster sugar

2 cups chicken stock

1 1/2 cups water

1 cup instant polenta

60g butter

Heat oil in a saucepan over medium heat. Add the onion and cook, stirring until soft. Add the tomato and sugar and bring to a simmer. Cook for 8 minutes or until the sauce thickens. Season to taste. Meanwhile heat a frying pan over medium-high heat add the lamb and cook for 3-5 minutes each side. Transfer to a plate and cover to keep warm.

Bring the stock and water to the boil in a saucepan. Reduce heat to medium, add the polenta and stir until combined. Cook, stirring for 4 minutes. Stir in the butter and season to taste.

Finally divide the polenta among the serving plates, top with the lamb chops and the tomato sauce.

Chicken and Vegetable Curry

Chicken and Vegetable Curry

Serves 6

2 tbspn vegetable oil

1 onion, chopped

1/3 cup thai red curry paste

600g chicken thighs, sliced into 2cm lengths

800g cans whole peeled tomatoes

1 1/2 cups chicken stock

150g green beans

1 cup peas

1 tbspn lime juice

1/2 cup chopped coriander

1/4 cup chopped mint

200g natural yoghurt

Heat oil in a large saucepan over medium heat. Cook the onion until soft, then add the curry paste and cook for 5 minutes. Add the chicken and cook until all sides of the chicken are sealed. Add the tomatoes and stock, break the tomatoes up with a wooden spoon, bring to the boil and then simmer for 10 or so minutes or until the chicken is almost cooked. Add the beans and peas and cook for a further 5 minutes. Remove the pan from the heat and add the lime juice, coriander, mint and natural yoghurt - stir to combine.

Serve with steamed rice.

Cooking, Slings and Nappies

Yesterday was a wonderful day at home. I spent most of the day cooking and cleaning - basically just nesting. I also did some online ordering for bubs and got a great sling from Etsy from babeagogo, 24 fitted nappies and 6 inserts from a seller on ebay, and some bamboo fitted nappies, PUL covers and wool covers from babybeehinds. I can't wait for all of my purchases to arrive :).

Now to the recipe from today, my french inspired meal...

Beef Braised in Red Wine

Serves 6

1.5kg beef casserole steak, diced

2 brown onions, chopped

2 carrots, peeled, cut into 1cm thick slices

2 celery sticks, cut into 1cm thick slices

6 garlic cloves, crushed

3 cloves

1 bay leaf

6 sprigs thyme

8cm strip orange peel

750ml dry red wine

2 tsp olive oil

4 bacon rashers, chopped

4 cups beef stock

400g can chopped tomatoes

1/4 cup chopped parsley

Place the beef, onion, carrot, celery, garlic, cloves, bay leaf, thyme, orange peel and red wine in a large glass bowl, stir to combine. Cover and marinated in the fridge overnight.

Use a slotted spoon to transfer the beef to a plate. Use a slotted spoon to transfer the onion, carrot and celery to a bowl, reserve the marinade. Preheat the oven to 140 degrees. Heat the oil in a large casserole dish over medium-high heat, add the bacon and cook until lightly golden. Transfer the bacon to a heatproof bowl.

Brown the beef in 4 batches and transfer to the bowl. Add the marinade to the pan, bring to the boil and then reduce heat to medium and simmer for 10 minutes, skimming the surface occasionally. Add the stock and bring to the boil, simmer for 12 minutes.

Return the bacon, beef, onion, carrot and celery to the pan, season with salt and pepper. Cover and bake in the oven for 2.5 hours. Use a slotted spoon to transfer the solids to a heatproof bowl and bring the marinade to the boil. Boil for 10 minutes to reduce the marinade by half. Return the bacon, beef, onion, carrot and celery, add the tomato and parsley and stir to combine.

We had this with some nice home made bread - very tasty!

Easy Beef and Lentil Curry

At the end of a tiring day at work it is good to home and cook something nice and easy. This is a really simple, yet tasty curry that always goes down a treat.

Beef and Lentil Curry

Serves 4

2 tsp olive oil

500g beef (any cut will do), cubed

1/3 cup curry paste

1 onion, coarsely chopped

2 garlic cloves, crushed

2 tsp ginger, finely chopped

1 cup red lentils

1 1/2 cups beef stock

400ml coconut milk

1/4 cup coriander, chopped

Heat half the oil in a saucepan over medium heat. Add the beef and half the curry paste, and cook until the beef is browned. Transfer the beef to a plate.

Heat the remaining oil over medium-low heat. Add the onion, garlic, ginger and remaining curry paste, and cook until the onion softens. Add the lentils, stock and coconut milk. Bring to the boil and then simmer for 10 minutes. Return the beef to the pan and simmer for a further 8 minutes. Stir in the chopped coriander.

Serve with jasmine rice and pappadums.

Corned Beef

This is more just a note to myself - to remember how to cook my corned beef...

Corned Beef with White Sauce

Silverside

1 tbs brown sugar

12 peppercorns

1 bay leaf

1 tbs vinegar

White Sauce

2 tbs butter

2 tbs flour

1 cup milk

2 tsp seeded mustard

First rinse the silverside under cold water. Put the silverside in a deep saucepan and cover with cold water. Add the brown sugar, peppercorns, bay leaf and vinegar. Simmer the beef - 40 minutes for each pound of meat. Allow to cool in the liquid.

To make the white sauce melt the butter in a small saucepan, add the flour and whisk to combine. Gradually add in the milk, whisking as you go until the sauce is thickened. Add the mustard, and salt and pepper to taste.

Parsnip and Bacon Soup

Parsnip and Bacon Soup

Serves 5

1 tbs olive oil

4 bacon rashers, coarsely chopped

1 onion, coarsely chopped

2 garlic cloves, crushed

1 tsp fresh thyme leaves

4 cups vegetable stock

1 cup water

500g parsnip, cut into 2cm pieces

500g potatoes, cut into 2cm pieces

1/3 cup thickened cream

Heat the oil in a large saucepan over medium heat. Add the bacon, onion, garlic and thyme and cook until the onion is soft. Add the stock and the water, and bring to the boil. Reduce heat to medium, add the parsnip and potato and simmer, partially covered for 15 minutes or until vegetables are tender. Set aside for 10 minutes to cool.

Blend the soup mix until smooth and return to saucepan. Heat the soup over a low heat. To serve ladle soup among bowls and drizzle the cream over the top. Sprinkle some extra thyme leaves on top if desired.

Chicken and Mushroom Stew

Chicken and Mushroom Stew

Serves 4

1 tbs olive oil

700g chicken thighs, chopped into 3cm cubes

4 bacon rashers, coarsely chopped

200g mushrooms, quartered

2 garlic cloves, crushed

1/4 cup plain flour

1 1/2 cups chicken stock

1 cup white wine

2 tsp thyme

1/4 cup parsley, chopped

300g risoni

1 1/2 cups frozen peas

10g butter

Heat the oil in a large saucepan over medium heat. Add the chicken and cook until golden, transfer to a plate. Add the bacon, mushrooms and garlic to the pan, and cook until the mushroom is tender. Add the flour and cook, stirring, for 1 minute. Gradually add in the stock and wine and cook until the mixture thickens. Add the chicken and thyme, simmer for 10 minutes or until the chicken is cooked. Stir in half the parsley and season.

Meanwhile cook the risoni, in the last 2 minutes add the peas. Drain, return to the pan and stir in the butter and remaining parsley.

Serve the chicken stew on top of the risoni and pea mixture.