Archives for posts with tag: lunch

Sausage rolls 4It is hard to believe that almost nine months have passed since I discovered I was pregnant, yet here I am counting down the days until I welcome my first child to the world. Despite the pregnancy symptoms and constant fatigue, time really has flown by surprisingly quickly.

Part of the reason for that is that I did over commit myself during my pregnancy (first timer mistake). Before I found out I was pregnant, I had applied for an online postgrad university course which I was accepted into and decided to start the first unit in my second trimester. So during my second and most of my third trimester, not only was I working full time while pregnant, I was also studying at home. To say I found it difficult (writing reports all day at work then coming home to uni reading and writing assignments) would be an understatement. But I have finished my first unit (with pretty good grades on all my assessments) and have finally slowed down to prepare for my new life as a mum (besides all the appointments that seem to fill up the week).

Part of my preparation has included filling up the freezer with lots of ready cooked (or ready to be cooked) meals. I think winter is a great time to be in the later stages of pregnancy. Besides not melting in the Australian heat, it is quite mild but also a great time for soups, casseroles and oven baked foods that freeze really well. Some of the recipes I have made have been some old favourites, but I have also tried some new ones so there will be a few new posts to follow with those recipes.

But first here is the recipe for some very tasty sausage rolls that were made for me for my baby shower. They were so good I begged the recipe off my friends and made a batch for last night’s dinner (with half the batch going into the freezer and the rest as leftovers for today). I would have liked trying to freeze half of the batch before cooking, then defrosting and cooking later, however as I was using lamb mince that had already been frozen, I couldn’t do this. I may try this another time and will update the post then.

If you don’t like mint, this isn’t the recipe for you, but mint is one of my favourite herbs and I really like the combination of flavours in this recipe, something a little bit different from your usual sausage roll. However you could try replacing the mint and mint jelly with another herb and chutney or jelly. That is the great thing about recipes, you can experiment and adapt to your own taste.

Click here for the recipe

Thai chicken noodle salad

 

Even though I enjoy cooking and count it as one of my hobbies/passions I, like everyone else, have days where I just really don’t feel like cooking. Whether it has been a long day at work, my neck is playing up (which has been the case for the last few weeks), or it is just a stinking hot day (which we get quite a few of here in Perth), there are days where I just don’t want to spend much time (if any) in the kitchen.

So I love finding recipes like this one that are full of flavour but require very little time or effort in the kitchen. This is a great recipe for summer when it is hot and you don’t want to warm the house up by using the oven/stove top for too long (you can use the bbq instead if you want). You can even ‘cheat’ and use bought roast/bbq chicken or leftover chicken. I have made this recipe both ways and it was just as tasty with bought roast/bbq chicken as it was marinading and cooking the chicken myself. Although the marinaded chicken is beautifully moist and tender.

I have adapted the recipe to add some green vegetables, but you can omit them or replace them with any you prefer. I also like adding a small amount of the coconut milk to the dressing, however this wasn’t in the original recipe and you can omit it if you prefer.

This is a great, flavoursome recipe. Filling while also being light and refreshing. Best of all, it takes hardly any time or effort to make. 

Click here for the recipe

mushroom quinotto 3

Risotto is one of my favourite dishes, especially in winter. I actually find the process of cooking a risotto (the repetitive action of adding the stock and stirring) quite relaxing, almost meditative. However, because Jerome doesn’t like risotto, I rarely cook it at home anymore and I usually only get to eat it at restaurants.

I was looking for a recipe to cook at a friend’s house this week for a cooking/DVD night when I found this recipe for mushroom quinotto. Although the method of cooking is quite different, the end result is reminiscent of a risotto, although the nutty quinoa adds a completely different flavour.

As usual, I changed the recipe quite a bit. My friend doesn’t like parmesan so we used goat’s cheese instead. I love mushrooms so I doubled the amount of mushrooms as well as adding in baby spinach for some more green. We also found we needed to add more liquid so we added some chicken stock as well.

The end result was surprising, satisfying and delicious. It was also great the next day for lunch. The creamy goat’s cheese went really well with the nutty quinoa. I will definitely be making it again.

Click here for the recipe

The books I have bought in the last 6 months

The books I have bought in the last 6 months

I have a confession to make. In April this year I set myself the challenge of not buying a new cookbook until I had cooked a recipe from five of my current cookbooks. It was going quite well for a few months and I also discovered the huge cookbook collection at the library next to my work, so I could borrow and look through as many cookbooks as I wanted, without buying them.

Then a couple of things happened. First, I went to France in June, and told myself a couple of very small regional cookbooks in French didn’t count as they were “souvenirs”. But that was only the beginning.

Then I went to the Perth Good Food and Wine Show in July, and I just couldn’t resist the chance to meet the cooks/chefs there and get a book personally signed (I owned some that I could get signed, but there were a few I didn’t have). Plus there were a few books on sale at the show (I mean, $10.00 instead of $50.00! What would you do?). And you never know what might happen, a few words with Maggie Beer about music/singing while she was signing my book (thanks Mum) and the next thing you know, she is calling up “Sarah who sings” to cook with her on-stage an hour later, and sending me home with a big box of her products!

Thanks Maggie!

Thanks Maggie!

I bought a few books over the next few months (always on sale), and then came the Margaret River Gourmet Escape a couple of weeks ago, where there was the opportunity to meet more incredibly inspiring and creative chefs, including Heston Blumenthal (who’s book I actually won in a competition a few months back, or I would have been buying one of his books too – you should have seen how excited I was when I found out I’d won a cookbook! Then actually getting it signed by Heston!!!).

So I have to admit that I failed my challenge completely. But I do now have another eleven signed cookbooks in my collection, more inspiration and hundreds of new recipes to try, as well as the memories of meeting these amazing Australian and international cooks and chefs that inspire me.

But moving on, it is time to try again. I think I have bought enough cookbooks to last me quite a while, so let’s see if I can cook through five of them before I even think about buying another cookbook. I can do this. After all, it’s almost Christmas and it doesn’t count if it’s a present…right?

So back to cooking. This is the recipe that convinced me to buy The Blue Ducks cookbook. By 5pm on the Saturday at the Gourmet Escape, I was starting to fade after a day in the sun, but looking through this book again (which was the last book signing of the day), I gave in and bought it. This recipe for Mushrooms and Pearl Barley with Macadamia Bread Sauce just jumped out at me and I had to try it. I have since found the recipe is on the SBS website here. But having discovered other recipes in the book I also want to try, I have no regrets.

I’m not sure about the bread sauce, I found it a bit too heavy and if I was to make it again, I would thin it down even more. But I liked using pearl barley instead of rice or couscous for a change, it was very filling and had a nice nutty flavour. I think I’ll try using it more in salads for work lunches.

pearl barley and mushrooms

Click here for the recipe

Quiche

As I posted last weekend, for some silly reason I decided to try to recreate the Week 3 (Brandy Snaps) and Week 4 (Quiche) GABO technical challenges at the same time. As I’ve said previously, all was going well until I started to get a migraine.

Normally when I make quiche, I use a shortcrust pastry, so I was intrigued with the idea of using rough puff pastry instead. Quiche is a great portable meal, perfect for work lunches or picnics, and great for using up leftovers from the fridge. You don’t have to stick to the fillings in this recipe. I used to make a cheat’s all in one quiche, without making the pastry (you just add pastry mix in with the filling, and it forms a base – I will post it in the future), but in more recent times I have always made it with the short crust pastry, as previously posted here.

The rough puff pastry worked quite well and was a nice change to the shortcrust, but required a lot more effort and I think is more at risk of the dreaded “soggy bottom”. You do have to make it by hand though. This isn’t a pastry you can make in the food processor. I also found mine needed a bit longer cooking time, as the very centre of the pastry was not quite cooked enough.

I had planned to take step by step photos of the pastry making process and folding, unfortunately when I went to use my camera its battery was flat, so there is only the finished photo. Sorry, I’ll try again next time.

On the whole, the fact that I managed to finish a reasonable quiche while fighting a migraine (and without burning or cutting myself) I think was an achievement, although the edges of the pastry were a bit rustic. It still tasted nice and provided a great lunch/dinner on the run before rehearsals. However, I don’t plan on making it with this pastry again if I’m making a large sized quiche. I might try it with canapé sized ones next time though.

Next technical challenge? Coffee scrolls.

Click here for the recipe

The last book I bought before my self imposed ban on buying a new cookbook until I had cooked (and posted) something from 5 of the books I own was Rena Patten’s Cooking With Quinoa: the Supergrain. I like quinoa  but had only used it in a few dishes, so I wanted to learn more ways to use it

I liked the sound of this recipe, as it was fresh and light, used ingredients that I already had and sounded delicious and filling. I also thought it would be great the next day for lunch. It was quite time consuming grilling the vegetables, as I only have a small grill pan. I think next time I’ll cook them on the bbq. But the result was flavourful and filling, with the chilli adding a hint of heat, freshness from the basil and zucchini, saltiness from the pancetta and the wonderful earthy mushrooms and nutty quinoa. For a vegetarian option, just leave out the pancetta. It was great the next day cold as well. Yum.

pancetta, mushroom and zucchini salad

Book recipe number: 3

Number of cookbooks owned: 198+

New book credit: 0.6 (2 more to go before I am allowed to buy another cookbook)

Click here for the recipe

This post is a double up, being my second recipe from ‘My Cookbook Library’ as well as a vegetarian ‘Meat Free Monday’ dish. Jerome has decided that the ‘My Cookbook Library’ posts (cooking my way through all my cookbooks, one recipe from one book at a time) should be renamed ‘Jerome’s pick’, as he quite enjoyed being given the cookbook index (on eat your books) and getting to pick what I cooked.

The second book I chose to cook from is Rachel Khoo’s The Little Paris Kitchen: 120 Simple But Classic French Recipes. I love this cookbook and related cooking series. After studying patisserie at Le Cordon Bleu in Paris, Rachel started testing recipes for a cookbook in her tiny apartment with just a mini oven and two gas rings.  She also opened the smallest restaurant in Paris in her apartment, serving just two people for dinner. This is one of those rare books where when I look through it, I want to try at least every second recipe. If you want to give French food a try, I certainly recommend this book. If Rachel can cook these recipes in her tiny apartment with limited equipment, I think most of us should be able to replicate them in our own kitchens. I certainly try to remember what Rachel cooked with whenever I start complaining about my own kitchen!

This is a very light dish, and would make a nice light lunch or side salad at dinner. Dill isn’t my favourite herb, but it went quite well against the earthiness of the beetroot and lentils and the creaminess of the cheese. We had the salad as a light dinner with some crusty baguette. Simple, only a few ingredients, but they all work well together.

Beetroot and goats cheese salad with lentils

Book recipe number: 2

Number of cookbooks owned: 198+ (198 now logged in my eat your books library, however there were quite a few that weren’t in their database that I now have to count)

New book credit: 0.4 (3 more to go before I am allowed to buy another cookbook)

Click here for the recipe

quicheIf you have read my blog before you will know that I love going to baking classes run by Sarah Brigden from babyCakes. Classes I have  previously gone to include cupcakes, decorative chocolate, desserts and high tea. This year, Sarah is only running classes through Tuart College, with the classes being held at the Mirrabooka Hospitality Training Centre. Her second series of 6 week classes (one night a week) this year is on pastry making, something I really wanted to learn more of, and after enrolling in the class last year (and convincing my friend Kelly to come along with me), I was really looking forward to going to the first class. 

The Mirrabooka Hospitality Training Centre is located at Mirrabooka High School and was only recently constructed to provide students with the opportunity to complete certificates in hospitality while still at high school. The centre includes a café/restaurant, barrista/bar area, seminar/function space, commercial kitchen and ancillary support and storage facilities. It is the commercial kitchen where the after hours short courses take place, with 16 individual work stations, commercial equipment and a demonstration area at the front. It is a great place to be learning and cooking.

Our first class was on savoury pastry, making a quiche. I have made quiches before, both with and without pastry (you add a pastry mix to the quiche mix instead). I have used both shop bought pastry and made my own pasty in the past. I have to say that the pastry we made with Sarah was the best I have ever made for a quiche. The pastry had a lovely savoury flavour and crisp, crumbly texture. It was also quite easy to work with. As always, a big thank you to Sarah for allowing me to share her recipes on my blog.

I made the quiche again at home and the pastry worked just as well as in the class. The great thing about quiche is you can use whatever filling you want. It is a great way to use up ingredients from the fridge (ham, roasted veggies, small amounts of cheeses – the list is endless). I have included the recipe for a bacon and leek quiche here, however I also made some with mini roma tomatoes, asparagus and goats cheese.

Mini quiches made in class

Mini quiches made in class

Click here for the recipe

It is Monday again, so time for another meat free dish. I had half a large sweet potato sitting in my fridge, so I went looking for a healthy, vegetarian dish to use it in. I went straight to www.healthyfoodguide.com.au rather than my cookbook collection for this one, as I wanted to find something that I knew would be healthy and vegetarian.

Unfortunately in the end I didn’t have quite enough sweet potato (I only had 300g) for the recipe, so had to buy another on. Which meant once again I ended with half a sweet potato left, defeating the purpose of finding a recipe to use it up, but at least I had a nice healthy dinner! I’ll use the rest of the sweet potato in a roast vegetable salad, frittata or soup later in the week.

The addition of the ground coriander and cumin really added a nice depth of flavour and complimented the sweet potato, while the mint and tzatziki added some freshness. The leftovers also make a great lunch.

Sweet potato fritters

Click here for the recipe

I really like watching cooking shows and reading cookbooks. However, a lot of the food featured in these shows and books isn’t the best for everyday cooking and eating. I also love to bake, but I know I can’t eat desserts and baked goods every day. Well I could, but it wouldn’t be very good for me.

A few years back, when browsing the cooking magazine section, I discovered the Australian Healthy Food Guide magazine. This magazine is different to other cooking magazines, with half of the magazine devoted to articles on health, food and nutrition, and the other half healthy recipes. The magazine and website are now my first stop when looking for a quick, easy and healthy weeknight meal, like this frittata. A few of the recipes from the magazine are now regular weeknight favourites of mine. Reading the articles in the magazine gives me a better understanding of healthy eating and nutrition, and the recipes demonstrate that healthy food can still be exciting and tasty.

Frittata

Click here for the recipe

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