All posts filed under “entree

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San choy bow (chicken or pork)

My husband and I often cook up san choy bow – it’s a really simple recipe and a healthy meal. We try and make it even healthier by adding a few extra vegetables to the recipe. This is a great meal for those kids that don’t like vegies ’cause it all gets mixed in with the meat, and disguised with sauces (as long as you’re mega secretive, and don’t let them spy all the vegies on the chopping board before you cook it!) Here’s our version below…

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Italian Spiced Figs

It took a visit from mum for me to realise there was a fig tree in our back garden. I’m not completely ignorant to plants, but our rental has a rather large garden (it got lost behind the gum trees), and I have been pregnant the entire time we had lived in the house, so haven’t been getting out into the garden as much.

The fig season was around the time Heidi was born (March/April), however for some reason our figs ripened a little later than that.

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Spiced-up pumpkin & sweet potato soup

I love a pumpkin soup, especially one that has been spiced-up with a curry paste, or a great spice combination. This soup has been enhanced with one of the Screaming Seeds spice combos called Kashmiri Krush:

Kashmiri Krush:
Exotic & aromatic, sweet & sensuous, fragrant & full flavoured

Ingredients:
Coriander Seeds,Cumin Seeds, Black Mustard Seeds, Garlic, Tumeric, Fennel Seeds, Chilli, Cardamon Seeds, Cassia, Sea Salt

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Christmas Ice cream Plum pudding

It is only fitting, in Australia, we have an alternative to traditional plum pudding … ice cream plum pudding.

I first tried this at my mother-in-laws house for Christmas a few years ago. I am not a big fan of traditional plum pudding (unless I smother it in custard and brandy butter – which is guaranteed to smother my body with the equivalent in fat stores!). But this version is absolutely amazing, and so much more appropriate for a southern hemisphere (hot) Christmas.

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Chilli con carne – perfected over many years…

My Husband’s signature dish is chilli con carne – it is amazing. And so it should be after 3 years of merging recipes and perfecting the combination of spices. It is the perfect dish for a cold winter night (or lunchtime!). I love it because of all the vegetables included – while Tim is eating what seems to him like a carnivores delight, he is actually getting a good balanced meal!

He has asked I explain that whilst there is a recipe to follow, it is really a bit of this and a bit of that … and then add a little bit more of anything if you think it needs it.

One of the key ingredients is dark chocolate, it provides the richness of flavour. I particularly like the addition of this ingredient, because there is about 3/4 of the block remaining to be consumed with the remaining red wine after cooking!