This recipe is fantastic because it’s very balanced – it has protein, veg and carbs – and best of all, it’s absolutely delicious and freezes extremely well. Chicken with Rataouille and Risoni 1 large eggplant, cut into 2.5cm pieces 2 large zucchinis, thickly sliced 1 red capsicum, halved, thickly sliced …
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When I was growing up I thought Mexican food was all about tacos out of an Old El Paso box. Now, I’m not going to say I never use the packet option - I do, cos I really think it’s yummy – but fajitas made from scratch would have to be my …
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But, the idea that healthy food is somehow hard and time consuming is just simply untrue.
In fact, healthy food, as far as I am concerned, is fast food! How hard it is to spice up some chichen breast with garlic, lemon and salt and pepper and grill it quickly until it is tender and juicy. It’s perfect served over a Greek salad.
We’re massive fans of risotto in our house and so I’m always looking for ways to shake things up. Chorizo sausage is a great way to infuse instant flavour – and I usually use some chicken. But with some diced pork in the freezer that really needed using up – …
We’ve moved house! Unlike some people – I enjoy change. For me, it’s like a holiday (as the old saying goes). But moving house has brought both pleasure and pain. Most of the pain came about because I have been very ill with a terrible bug that has been going …
Watching Rick Stein on his Eastern Odyssey around Asia, I couldn’t help but be inspired to recreate this amazing Thai dish. It’s aromatic, nutty, warm with chilli, but far from blowing your head off, and it fills your home with the beautiful spicy fragrances of cinnamon, cloves and cardamom. I was …
Have you ever felt the need in this crazy, busy technological world to just unplug and get away from it all?
I didn’t realise I was going to take a break – but before I knew it – that’s what I was doing. No writing, no stalking Facebook and Twitter. It felt good. To just cook and not write down all the ingredients along the way while worrying about whether the meal would be “blog-worthy” or not.
It was nice to get back to just cooking every night for Matt and I. The other thing when you write a blog as frequently as I was is the capacity to repeat recipes is decreased. You can’t exactly cook the same risotto over and over and keep blogging about it. You’ve always got to be trying something new and experimenting. While I love to do this – I just wanted to cook old favourites for a while. So, I did.
And I amused myself doing other things – like going out and having the most amazing dinner for my birthday (thanks to Matt) and going for walks on the beach. Here are some photos of my adventures while I have been silent in the online world.
Mussels, without a shadow of a doubt – are my absolute favourite seafood.
They are full of glorious, meaty flavour. I love how they sound as you swish them around in a pan, the clickity clack as the shells hit the edges.
They look wonderful too – the shells all black and shiny. And amazingly, in Australia anyway, they are super cheap!!!
However, mussels aren’t all fun and games.
The reality is, it takes a fair bit of work to prepare them, and sometimes the rules surrounding whether a mussel is safe to eat or not, can be really confusing.
But, don’t be afraid! Once you get a hang of how to prepare them, cooking is a breeze. The best news is …. Mussels are sooooo worth the effort!
So, here are a few tips to help you prepare mussels …
The meat component of most dinners is normally the feature of a dish – and the side-dish is something that just goes along for the ride. However, this corn, tomato and chilli dish is that good, that it is the perfect foundation. Simple add some grilled meat, and you have …
I know, it’s cold and you’re not totally thinking about salad at the moment – but this one is warm and let’s face it – we don’t want to eat heavily all the way through winter. We have to give our body’s a break from the carbs! Well, that’s what …