I’ve been really struggling to get my kids to willingly eat vegies lately. They might look like little angels, but come mealtime and they grow devil horns. We will often have Japanese, and they LOVE gyoza. So I figured if I could stuff different kinds… Read More
When you’re little you dream about being famous for something…. dancing, ballet, horse riding. I never thought I would be famous (well amongst my friends – does that count?) for making sausage rolls.
I don’t know when it all started, but over about 15 years I have developed a little bit of notoriety for my sausage rolls. To be honest I don’t think they are very different to anyone elses – but who am I to argue with the masses.
There is one claim to fame I will happily take – that a friend’s five year old loves them (and my banana bran muffins), and he doesn’t eat much other than cabana! So that was a big triumph! The great thing about this recipe is you can pack it with carrot (or zuchini… or anything that can be grated), wrap it in pastry, top it with tomato sauce… and the kids will never know!
So here’s the recipe… (with a few variations):
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…
I started mothers group a few weeks ago. Each week we are asked to bring a plate of food each – which results in around 10 plates of food. If we had all been starved for days on a deserted island I think this would… Read More
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:
Exotic & aromatic, sweet & sensuous, fragrant & full flavoured
Coriander Seeds,Cumin Seeds, Black Mustard Seeds, Garlic, Tumeric, Fennel Seeds, Chilli, Cardamon Seeds, Cassia, Sea Salt
I ordered Asian coleslaw (with prawns) in a Vietnamese restaurant recently. The response I got from my fellow diners was “I never would have thought of having coleslaw as an entire meal”. This surprised me because my amazing live in chef husband whips up an Asian coleslaw for dinner several times a month, especially in summer – and it is fantastic!
The salad has a very fresh flavour (it is not mayonaise based like the traditional coleslaw) with beutiful herbal aromas, it is ridiculously healthy and a great way to sneak some vegies into those that usually push them to the slide! (boyfriends, husbands and kids!).
But wait – there’s more… it is super easy to make, and doesn’t require any culinary expertise. What is brilliant about this recipe… if you don’t like prawns, make it with chicken thighs, if you hate chicken thighs (like me!), make it with chicken or pork mince – it is completely flexible.
Enough sales pitch chit chat, here’s the recipe…