Not The Usual Summer Holiday

It is summer school holidays and our friend, La Nina, is having her second go 'round creating less havoc than last season but still being a tedious pain. While we should be sweltering under a relentless sun we have been instead grumbling in various shades of damp and grey. The kids are bored. They are spending too much time watching television and are becoming nocturnal.

Silhouette of Man Carrying an Umbrella, Walking in the Rain
H. Armstrong
Buy This at Allposters.com

But the sun is out today and it promises to be warm. The question is, have the habits of the past three weeks become too entrenched? Can I succeed in getting them off the couch and out in the sunshine? Here's hoping.

Tonight I plan to just have a simple pasta dinner. It is one of the kids favourites. We just call it Spaghetti in creamy bacon sauce. While I cook up a packet of spaghetti in a large pot I gently saute some chopped spring onions, add some chopped bacon and saute until brown, throw in some sliced mushrooms and semi dried tomatoes. I continue sauteing until the mushrooms are lightly browned then stir in a couple of tablespoons of sun-dried tomato pesto. Finally, I add 300ml of cream and gentle heat through. By this time the spaghetti is just about ready to drain and return to the pot with a splash of olive oil. Pour the sauce over, give it a stir and serve with grated Parmesan cheese and chopped parsley. 

How To Make Your Auction Listings Look Fantastic

How To Make Your Auction Listings Look Fantastic

It has been a while since I used Ebay. At one time I was convinced that it was ticket to financial freedom and I suppose for many it is or can be. For sellers who already know and understand their interest or niche, for those who have a bricks and mortar business it can be a very simple transition to ebay. I never did find my niche. I started out in what I guess is probably the usual way - by going through my own stuff. I sold a few clothes and nick-knacks. When I ran out of stuff around the house to sell I started looking for places where I could get other stuff to sell. I searched the op shops and occasionally got lucky. I went to a few trade shows and hooked up with some wholesalers whose stuff looked interesting. I sold a bit of stuff and finally figured that it wasn't exactly my thing. During the process though I learned a lot about designing listings. I experimented with html and taught myself about image hosting and discovered that if you can learn a bit and even just learn to recognise some of the code you can make a huge difference to way your listings look without it costing lots of money. I have put a lot of what I learned into this article How To Make Your Auction Listings Look Fantastic
with step by step instructions as well as some useful links and resources.

I have collected a few items over the last few months and now that it is school holidays I may get the kids to help me list them on ebay. I wonder how well they'll go.

Tonight we are having Morroccan spiced lamb chops for dinner. I am looking forward to using some of the Sumac I bought recently.
This image of Couscous Lamb Berber is used under a Creative Commons licence from  TheGirlsNY on flickr.

The Best Goulash Soup Recipe

We were all a bit numb this weekend. Having waved off our eldest son on his year long exchange student journey last Thursday, the rest of the family seemed a bit out of sorts for the next few days. The hardest thing was convincing the kids to go about their normal routines. So by Friday evening a familiar meal was the order of the day. I have made this recipe a few times now and each time it just gets better and better. It was especially cold up our way over the weekend and goulash was a perfect antidote to the chill. I always make extra. It tastes even better the next day. And there's usually enough left over to freeze some individual portions as well.

The Best Goulash Soup Recipe

Rainy Start To A New Course

My first day. I have started a new course at my local TAFE. That is the New South Wales Department of Education abbreviation for College Of Technical and Further Education. The course I am doing is for women intending to return to the workforce who have been out of employment for a while usually through family commitments but not restricted to this reason. This course is free and covers a range of topics including computers and preparing a resume but also touches on presentation skills and workplace communication. It is considered to open doors to opportunities that otherwise may not have been known about. We are a group of thirteen from various backgrounds ranging in age from 25 to 50+ and a wide spectrum of skill sets. So as the rain poured down outside the classroom we went through the usual first day routine of introductions and getting to know you activities. We learned the important things like where to get coffee, where the toilets are and evacuation procedures and we signed our acceptance and understanding of course content and outcomes. It has been a long time since I sat in a classroom so I am feeling a little nervous and a little excited and a fair bit of anticipation as well. We have big hopes for this course. None of us is really sure what we are going on to in our lives. Most of us are looking to change any vocation we may have had in the past. One thing which will be different for me will be the shorter time available to me to plan for the meal ahead each evening. So tonight we will have a simple noodle bake using some leftover sausages from last night's dinner chopped up and stirred through a basic cheesy mac. The kids will be happy with that. Tomorrow I will put my thinking cap on. Perhaps a Mulligatawny soup.

The World Cup Finals Are Almost Upon Us

The World Cup Finals are almost upon us and if you are even only slightly interested in the outcome of this tournament you'll be glued to your set soaking up the atmosphere. This is the perfect time and reason to Host A World Cup Party. But instead of just bringing out the chip 'n dip and the salted peanuts how about some interesting snacks which reflect the nationalities of the teams doing battle?

Moving into the semi finals are The Netherlands, Uruguay, Spain and Germany. All of these nations have cuisines and flavours which are uniquely their own and from these derive an array of snacks which will enhance your World Cup Party.

Consider for instance, the possibility that the final will be contested between Netherlands and Germany. Without even trying this evokes images of meat and cheese, pastry, sour cherries, wursts, mustard and pickles.

But of course it might be Spain in the final two. Imagine all the Tapas possibilities to choose from. Fish, squid, peppers, tortillas and rice.

And let's not forget Uruguay, the last remaining team from the Southern Hemisphere, with a strong Spanish heritage. Think meats, corn, empanadas, chili.

Whatever the final two ends up looking like one thing is certain. The culinary possibilities for a party will be mouth-watering!

For more ideas on How To Host A World Cup Party visit How To Host A World Cup Party

Best Ice Cream Sundae Recipes

If you a fan of ice cream, and who isn't right? then you may find there comes a time when you just want something a little bit different from your favourite dessert. Never fear. I have rounded up some of the best and most interesting delicious ice cream desserts and put them all together in this easy to reference collection. The photos are so yummy you'll keep wanting to come back for more. Please do, because I'm going to keep adding to it as well. So here goes. Dig in!

Best Ice Cream Sundae Recipes

This image is used under a Creative commons licence from arnold | inuyaki's photostream

As A Soccer Mum Embarking On A New Season I've Been Checking Out Slow Cookers

I've decided I need a slow cooker.

This is how it went last year.

Tuesday, prepare dinner for B2, G1, G2 and dad during day. Pick up G1 & G2 from school at 2:45. Get home 3:00. B1 arrives home from school at 3:30. Prepare three after school snacks. B2 arrives home from school at 4:30. Get him fed. Depart for soccer training for B1 at 4:45. B2, G1 & G2 watch TV until dad arrives home at 6:00. Arrive home from soccer training with B1 at 9:00 after dinner at McDonalds. You know, a slow cooker would be good to have.

Wednesday, pick up G1 & G2 from school at 2:45. Dash home for quick snack then take them to piano lessons at 3:30. Go home and prepare dinner as well as afternoon snack for B2 who makes his own way to piano lessons. Pack his soccer training gear and toasted sandwich and head out to pick the three of them up at 5:00. Instruct B2 to eat sandwich quickly and get changed in car en route to soccer training at 5:30. Take G1 & G2 home, finish getting dinner ready then return to park to pick up B2 at 7:00. I wish I had a slow cooker.

Thursday, replay Tuesday.

Friday, pick up G1 & G2 from dance class at 4:00pm. Go home get them fed and changed for soccer training at 5:00pm. Dash home to start dinner with instructions for B1 & B2. Return to park to pick up G1 & G2 at 6:00.

Weekend, wall to wall soccer games for four kids plus getting B1 to refereeing duties.

This year I am going to get myself a slow cooker. So, what will I get. I've never had one before. And I love making soups and curries and stews and casseroles and pot roasts and all those delectable well-flavoured rich gravy type of meals.

So I've been looking around and I came across the Cuisinart. They seem to do the job really well. The features that are important in a slow cooker for me are firstly the size. It has to be big enough to feed our family of six plus extra. Extra for leftovers. Extra for when we have visitors. Extra for when I want to do something large like lamb shanks.

It has to be programmable. I need to be able to put it on in the morning and it will be ready that night.

And it needs to have a good keep warm setting. Not a keep on cooking setting. Sometimes we don't all eat at the same time. There may be a one to two hour gap between when the first and last people eat.

Here are some of the slow cookers I looked at.

Really Good Coffee At Home

Today was all about waiting. Waiting almost an hour to get a pathology test done. Waiting to see what the weather might do before committing to hanging the washing out. Waiting for phone messages to be returned. Putting my name down on a list while we wait to see if there is enough interest to run a night class. Waiting with my son to see the doctor. Waiting for my daughter's dance class to finish. The waiting might have been easier during some of these activities if I had a good cup of coffee. Sadly, our local and arguably best for miles around, coffee shop had to close its doors a few months back as the building which housed it was to be demolished for a highway widening project. This leaves a gaping hole in the available coffee facilities in the area. There is another but there are a number of reasons why it is far less appealing than the one which we have lost.


So a decision must be made. Do we forgo coffee completely? After all, it is not just the really good coffee which is missed but the company which usually could be found there as well. As school mums we would often drop in and invariably find a companion to take coffee and chat with. It seems that with the demise of our favourite coffee place has also gone an important social outlet. This is something that we will need to work out over time but in the meantime is the important coffee question. For myself, I have been settling for tea. I do have in my kitchen cupboard, an assortment of coffee making paraphernalia. Until recently, I had a dripolator or filter coffee maker but eventually decided that it took up way too much space in my cupboard for an object which was never used because of the less than satisfactory output. I passed this on to my sister-in-law. I do still have my plunger and my caffetiere. The plunger is a 4 cup job so I don't use it when it is just for me. It really only gets used when I have people over. The caffetiere I have never mastered and am always disappointed with the end result. So I make myself a good strong tea.


Not so long ago I came across a wonderful new product which seems to answer all my wishes. It is called the AeroPress and it is quite an amazing item. It processes the coffee using steam and pressure and the coffee that results is rich and not at all bitter. To add to this is the price. This is an incredibly well priced device. This handy little appliance takes up very little space in my cupboard and I am not restricted in the choice of coffee I can use. What a great find!

 

Coffee Utensils From Amazon

Hot And Bothered

There is a heatwave moving across the country and it has us in its sights. We have watched as first the people of Perth wilted then shortly after the Adelaideans melted under its impact. Now it has reached the east coast we are stoic in its onslaught. Do you know, I feel as though we have only ourselves to blame for our discomfort. As a child I recall long periods of hot weather and we dealt with it. We had no air conditioning then. As children we played outside and only occasionally came in from the heat. As teenagers we would spend the whole day at the beach. Sunbaking. We ventured in to the water from time to time to cool off but our mission was to become the colour of chocolate and as quickly as possible. When we ventured out as a family we travelled in cars with windows wound down as our skin adhered to hot vinyl seats.

In all honesty, I don't think it is that hot. I just think we have become soft. We have reduced our tolerances by turning on the air conditioner at every opportunity. But worse, we have raised our children to be soft as well. We have taught them to seek refuge from extremes at the first signs that they are out of their comfort zone. With the intention of being hands-on parents we have taken things to extremes. We have also taught our children to become too easily bored. Through constant stimulation we have removed their capacity for patience and to entertain themselves unaided. I remember a time when we as children would spend the entire day outside and only return when we were hungry or when it got dark. I have to force my children to leave the house and then they are back within the hour looking for something to do.

Tomorrow we are going away for the weekend to attend a wedding. We will travel in our air conditioned car and the kids will amuse themselves playing games, watching movies or listening to music on their iPods. I will watch the trees go by out my window.

Tonight we are having an old stand-by Spaghetti Bolognaise. The recipe for it as on a previous post.

Credit

Image courtesy Zhengming Wan, MODIS Land Surface Temperature Group, Institute for Computational Earth System Science, University of California, Santa Barbara

The Blank Page

Is there anything worse than being faced with a blank page and zero ideas or inspiration? When you've told yourself, "You must write a blog entry today". Hmm, I could have waited until tomorrow. Since there has not been a single event of note in my household, family or neighbourhood that I can think of which has happened today. The weather is warming up so I was able to get out into the garden for a bit and attempt my pitiful battle with the weeds that threaten to take over my yard. My teenage son continues to eat and eat and eat and eat. I know he's still growing. And he is expending a lot of energy training and playing sport. And he needs his energy for school and in particular for the exams he is doing at the moment. But truly! The period of afternon between 3:30pm when he gets home from school and 5:30pm when he is looking around for what I am making for dinner, is like watching a National Geographic doco with time-lapse photograpy as the food rapidly vanishes from the cupboards and fridge. Tonight, we are having a simple meal of lamb scotch fillet with lener crisp vegetables and a spot of salad.

The Shuttle Bus

My kids go to three different schools. Theoretically this shouldn't be such an issue especially since the two older ones are at High School and can catch the bus to and from school. You'd think... But it happens every morning and frequently in the afternoon as well. For a while there it was also happening during the day but I put a stop to that. Well until the younger ones get to High School and then we'll go through the training all over again. The mornings often involve one of them being so late heading out the door that if I don't drive him to the bus stop he will miss the bus. I find this infuriating. They usually get up with plenty of time to get ready so the only explanation for the out the door rush is some form of distraction which has diverted the teenage attention, which let's face it, isn't huge, and totally side-tracked him from getting ready for school. Aside from standing over them micro-managing their every movement, and quite frankly I have way more things to be getting on with, I really don't know what the answer is. I guess they'll grow out of it. Or they won't. The afternoons present a different set of challenges. One afternoon each week child number two must remember to take a different bus and take himself to piano lessons. He frequently forgets and I'll either get a phone-call from his piano teacher to say that he hasn't arrived or a text message from him to ask for a lift. Since my younger two children also go to the same piano teacher and I have had to collect them from school, bring them home for a quick snack then take them to piano only to collect all three 90 minutes later, I find the prospect of an additional trip hard to take. It takes a huge chunk out of an afternoon where I am normally getting dinner under way, bringing washing in and various other unfinished tasks. But the one I had to put a stop to was the text message during the school day with a plea to bring some item or another to school. Now the High Schools are not just around the corner. They are a good 20 minutes to half hour drive away which means giving up an hour of an already very short day for a mercy mission. This is one of those times where the opportunity presents itself to teach the lesson of taking responsibility for their own affairs and the consequences of not being on the ball. If they fail an assignment because it wasn't handed in on time, next time they'll make sure it is. If they miss out on swimming or sport because they forgot to pack they right equipment or clothing, next time they'll be better prepared. I know I'm a grumpy mummy but at least they eat well.

Tonight we are having burgers - a rare treat because I had the mince and was looking for something different from the usual Spaghetti Bolognese or Meatloaf. I add grated carrot, finely chopped onion, a whisked egg, some tomato paste and a little dijon mustard to the mince before making the patties.

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Mum's Projects

I don't know why I do it. I know I shouldn't. But you know what? It happens every single time. I just can't help myself when it comes to doing the kids' school projects. Not intentionally mind. It creeps up on me. As is usual, the project will have been left until the last minute. There will be a total lack of inspiration for a subject matter for the project. Once decided, there will be a distinct lack of direction for undertaking the design and construction of the project. And so somewhere along the line I will get involved to ensure timely completion. We are currently working on a Trojan Horse made from Paddle Pop or Popsicle sticks. It is a very ugly and ungainly construction, partly because of a conflict of methodology between the project owner (12 year old son) and the project contractor (me). I helped to a point to get the project off the ground then left him to it. And this is where the construction left the design path so to speak and headed off in a totally different direction. In an effort to bring the project back on course, more materials were used than originally budgeted for and the scale has increased somewhat. After a mercy dash to the craft supplies shop to get more paddle pop sticks (ooh, look! they've got big ones too; packet of those as well) I think it highly unlikely that said project will meet the designated completion time: tomorrow. Maybe that's a good thing. He should learn more about consequence of his actions anyway.

Slow Baked Lamb Shank Casserole (serve 6 with leftovers)

4 large lamb shanks
2 tablespoons olive oil
1 large onion chopped
1 carrot chopped
1 stick celery chopped
2 cloves garlic chopped
1/4 cup of white wine or sherry
1 400g tin chopped tomatoes
1 tablespoon tomato paste
2 cups beef stock
Pinch dried mixed herbs
Bay leaf
2 tablespoons chopped parsley

Preheat oven to 170˚C. Heat oil in large oven proof casserole. Brown shanks then remove from pot. Lower heat and in remaining oil gently cook all the vegetables until soft and golden. Add a little more oil if necessary. Add wine or sherry to pan and cook for a few minutes, then add tomatoes, tomato paste, stock and herbs. Return shanks to pot, bring to boil cover and bake for approximately 2 hours. Check occasionally that there is plenty of liquid and top up if necessary. Serve sprinkled with chopped parsley.



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Flounder

There's been a lot of talk about Flounder on Google of late. According to Wikipedia Flounder is an ocean dwelling flatfish species that is located off the Canadian and U.S. east coast of the North Atlantic, and the Pacific Ocean, in coastal lagoons and estuaries. Flounder ambush their prey, feeding at soft muddy area of the sea bottom, near bridge piles, docks, artificial and coral reefs and have been also found at the deepest depths of the ocean, at bottom of the Mariana Trench, the deepest known location on Earth's crust.

Poached asian fish rolls

Ingredients (serves 4)

• 4 (about 150g each) John dory fillets (or mirror dory or flounder), skinned
• 100g enoki mushrooms
• 2 green shallots, trimmed, cut into thin strips
• 1L (4 cups) fish stock
• 1 tbs soy sauce
• 2 tbs fresh lemon juice
• 2 tsp sesame oil
• 2.5cm piece fresh ginger, peeled, finely shredded
• 2 200g pkts udon noodles
• 1 bunch baby bok choy, bases trimmed, washed, halved lengthways

Method

1. Place the fish fillets on a clean chopping board. Divide the enoki mushrooms and green shallots evenly among the fillets. Roll-up each fillet, starting from the tail end. Secure with toothpicks and set aside.
2. Place the stock, soy sauce, lemon juice, oil and ginger in a large saucepan. Bring to the boil over high heat. Reduce heat to medium and simmer, uncovered, for 5 minutes.
3. Add the noodles, bok choy and fish rolls to the pan. Bring to a simmer over high heat. Reduce heat to medium and simmer, uncovered, for 3-5 minutes, or until the fish is just cooked through and flakes easily when tested with a fork.
4. To serve, remove the toothpicks from the fish rolls. Transfer noodles and vegetables to serving bowls. Top each with a fish roll and ladle the soup over. Serve immediately.

This image comes from a flickr photoset belonging to AGrinberg and is used under a creative Commons Licence.

Meatloaf! Comfort Food.

I haven't had a chance to do my daily walk the last few days and that irks me. What I have managed is an hour in the garden as the weather has been so great. Gradually moving through the yard with a weeding fork in one hand and a bucket in the other, I wonder if I will actually remove them faster than they will regrow. Then out with a watering can and some Seasol to get all the new baby plants I just put in a good start and I'm done for the day. Yesterday I had to take my eldest back to the doctor to check on that toe. It turned out not to be broken after all, so the cast was removed and we left the surgery with him doing a dramatic casting away of the crutches for a laugh. We followed that up with a visit to our favourite coffee shop since its days are numbered and its doors will close in less than two weeks. Dinner tonight will be a simple affair. It seems so ordinary but one of the great comfort foods is meatloaf. Get a great recipe and it appeals to almost everybody. My family love the glaze that goes with mine.

Basic Meatloaf (serves 6 - with yummy leftovers!)

1kg beef mince
two thick slices white bread
1 cup milk
1 onion chopped finely
1 carrot grated
A good dollop tomato sauce
2 tablespoons chopped parsley
Salt and Pepper

Glaze

1/2 cup tomato sauce
1/3 cup balsamic vinegar
1/3 cup worcestershire sauce
1/4 cup brown sugar

Preheat oven to 180˚C. Line a loaf pan with baking paper. Remove crusts from bread then break into small pieces and place in bowl with the milk to soak for a few minutes. Fork mash the bread and milk mixture then add to remaining meatloaf ingredients in a large bowl mixing well by hand until well combined.Place mixture into prepared loaf pan then upturn this into a roasting pan leaving baking paper on loaf. Cover with foil then place in oven. Bake for approximately 45 minutes. Remove foil and baking paper. Be careful of steam. Drizzle glaze all over loaf and allow to combine with pan juices. Return to oven for about 30 minutes checking from time to time. Add extra liquid (water or stock) to pan if needed. Remove meatloaf to a warm dish. Place roasting pan on stove top and heat while stirring adding more liquid if needed until sauce is the consistency you like.

Glaze: combine all ingredients in a small saucepan and heat gently for a few minutes until smooth and thickened slightly.

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A Day For The Garden And Chilli Con Carne

One of the things I have always loved about living in Sydney is her mild winters. We do get cold days, but not cold like people in Europe or North America experience. We're not out there shovelling snow for instance or scraping ice off the windscreen every morning. But yesterday took the cake! I'm not sure what the temperature ended up at but it was enough to know that I spent the day in a T-shirt with Spring still at least two weeks away. I love our little local market which is held in the grounds of our local primary school once a month. You can find anything there from locally grown fresh produce to wonderful collectible items and vintage clothing. The school P&C runs a barbecue all day right next to a great coffee cart. Yesterday I came away with a box full of tube stock native plants and spent the afternoon finding spots for them in the garden. I can't wait for my new baby Banksia to like like the one in the photo!
Dinner is another favourite and one I like to give the kids occasionally as I try to get them more used to spicy foods. This version of Chilli Con Carne uses cubed beef rather than mince steak which I believe is much tastier and probably more authentic as well.

Chilli Con Carne (serves 6)

1kg gravy beef or chuck steak cubed
3 tablespoons olive oil
3 onions chopped
3 cloves garlic, chopped fine
3 teaspoons cumin
1 teaspoon coriander
1 teaspoon chilli powder
1 teaspoon dried or 1 tablespoon chopped fresh oregano
2 400g tins chopped tomatoes
1 teaspoon beef stock powder
1 teaspoon sugar
1 cup water
1 400g tin red kidney beans

Drizzle 2 tablespoons of oil over the beef and coat meat thoroughly with. Brown beef in batches over high heat in an flame proof casserole. Remove to a bowl while continuing with remainder. Add rest of oil to pot and gently cook onions and garlic until soft and golden. Add spices and oregano and stir, then add tomatoes, beef stock powder, sugar and water. Mix well and scrape the bottom of the pot to incorporate into the gravy. Return the meat to the pot, reduce heat to a low simmer, cover and cook for at least an hour or until meat is very tender. Add drained kidney beans to pot cover and cook for a further 30 minutes. Serve with plain boiled rice, green salad and tortillas or cornbread.

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Find out how to make a living from your love of gardening.

Toeing The Line

I had a fair bit planned for the day. For one thing I was going to knuckle down and write an update for my blog which I have neglected lately. I was going to spend some time doing those tutorials I have been meaning to do. And I was going to do all the usual stuff I do on a Friday. You know, the supermarket shopping, pick kids up, drop kids off, pick kids up, make a great dinner. Unfortunately, the teenager's big toe needed my attention. You see, it had had an unfortunate encounter with another teenager's toe, or foot, or boot or something of the lower appendage type, during a school indoor soccer match. That was yesterday. We thought it was just bruised. "Just keep icing it and stop grizzling!" This morning we're thinking it probably should get looked at by someone with a little more knowledge about blue-green toes than we have. If you are anything like me, you will do almost anything to avoid a trip to Accident & Emergency. Because the pain of spending hours in the waiting room is almost as unbearable as that being endured by the patient. But an X-ray was in order and that's something I can't do myself. Actually, today it all happened fairly quickly. Three hours later, x-rays done, half-cast fitted, lessons on use of crutches completed I decided to give him some practice by going around the supermarket with me so at least I'd get that done. The remainder of the day involves racing home, unpacking shopping, collect kids from dancing, race home, get them changed for soccer training, drop kids off at soccer training, hang around park for an hour, get home and do dinner. Decide the best option for dinner is something that can go in the oven while I'm at the park so I'm trying out a Chicken Biryani recipe I came across. I can do some of it before I pick up the kids from dancing, then finish it off and get it in the oven while they get ready for soccer training. It needs to be sealed really well to keep all the moisture in otherwise it tends to dry out. It is very fragrant and tasy.

Chicken Biryani (serves 4-6)

1 1/2 cups Basmati rice
1/2 teaspoon salt
5 whole green cardamom pods
2-3 whole cloves
Cinnamon stick
3 tablespoons vegetable oil
3 onions sliced
700g chicken breast cubed
1/4 teaspoon ground cloves
1/2 teaspoon ground cardamom
1/4 teaspoon chilli powder
1 teaspoon cumin
1 teaspoon coriander
1/2 teaspoon ground black pepper
3 garlic cloves chopped
1 teaspoon finely chopped fresh ginger
juice of 1 lemon
4 tomatoes
2 tablespoons chopped fresh coriander
2/3 cup natural yoghurt
pinch saffron strands soaked in 150ml hot water
3 tablespoons toasted flaked almonds and fresh coriander leaves to garnish

Preheat the oven to 190˚C. Bring a large pan of water to the boil and add the rice, salt, and whole spices. Boil for two minutes then draining leaving the whole spices in the rice.

Heat the oil in a pan and fry the onions for 8 minutes, until browned and softened. Add the chicken followed by all the ground spices, the garlic, ginger and lemon juice. Stir-fry for five minutes.

Transfer the chicken mixture to an ovenproof casserole and lay the tomatoes on top. Sprinkle on the fresh coriander, spoon over the yoghurt and top with the drained rice.

Drizzle the saffron water over the top. Cover tightly and bake in the oven for 1 hour. Transfer to a warmed serving platter and remove the whole spices from the rice. Garnish with toasted almonds and fresh coriander sprigs. Serve with natural yoghurt.

Bottled Energy & Essence Of Youth

If there's one thing I've learned in my journey as a parent it is that children have boundless energy. It also gives me wisdom in hindsight and if there was just one pearl of it that I could give young women it would be to have your children while you are young - don't wait until later in life. When you are young is when your energy levels are most likely to match those of your children. You are also a little less set in your ways and possibly a little more tolerant. Perhaps these sentiments come to mind as I struggle to the end of another school vacation day which has been wet and cold. The opportunities to expend some of that energy have been limited and after a pretty unproductive day in front of TV and computer the annoyance levels being emitted by my children seem to have peaked. Maybe it is because I was 35 when I had my first child and therefore my energy levels, which are being tested by the approach of menopause, are definitely not in sync with my childrens'. Most likely, it is a combination of both. At 15, my eldest is teaching himself German. He has a chance to visit Germany next year and is putting a lot of energy into picking up some of the language. We are being beset with all sorts of strange enunciations as he practices each new verbal jewel. If I could bottle my younger childrens' energy and combine it with their brother's commmitment to his current project, what a dish I could make! We'll just have to settle for a great lamb curry that has always been a favourite and one I do often.

Mutton Kari
(Madras Style Meat Curry)

Serves 6

1.5kg (3lb) lamb forequarter chops
3 tablespoons oil or ghee
10 curry leaves
3 medium onions finely chopped
3 teaspoons chopped garlic
1 tablespoon finely chopped fresh ginger
1 teaspoon ground turmeric
3-4 teaspoons chilli powder or to taste
3 teaspoons ground coriander
1 teaspoon ground cumin
2 1/2 teaspoons salt
2 tablespoons vinegar
2 tablespoons dessicated coconut
1 1/2 cups coconut milk
2 or 3 fresh green chillies, split halfway from tip

Cut chops in large pieces leaving bone in. Heat oil or ghee in a large heavy saucepan and fry the curry leaves until brown. Add onions, garlic and ginger and fry until soft and golden. Add turmeric and fry for a few seconds, then put in chilli powder, coriander and cumin and fry for one minute.
Add salt and vinegar and stir until liquid evaporates, then put in the meat and stir until it is coated wioth the spices. Add green chillies, lower heat and cook until meat is tender. Juices come from the meat and there should be no need to add water.
Meanwhile, roast the coconut in a dry pan until golden brown. Grind in electric blender until finely ground and if necessary, add 1/2 cup of the coconut milk to facilitate blending. Blend at high speed for 30 seconds. Add to the curry together with the rest of the coconut milk and simmer uncovered until gravy is thick. Serve with rice and accompaniments.

Loads of great Indian cookbooks here!

Rites Of Passage

We are having one of those pivotal moments in our house today. Our teenage son is being permitted to do something for the first time which is just another step in his path to independence. It is something that he has been trying to get permission to do for some time now and which his father is still against but I have relented on. It is nothing major. It just involves catching a train with his mates to the movies in a large regional centre which happens to be located on the fringe of an area known for bad behaviour among its youth population. His father grew up in a similar area and his attitude is understandable. He is our eldest and breaking these boundaries will always be more difficult for him than for his younger siblings, I realise. I experienced the same as the eldest in my family. It means I am a little pre-occupied today and may not get everything done that I intend. I'll need to get dinner on a bit early today and I think it will be an old standby, Spaghetti Bolognaise. Mine is fairly simple. I don't use mushrooms or bacon or red wine. I also don't use water or thickeners. The flavour comes from caramelising the vegetables at the beginning and simmering the dish slowly and gently allowing the flavour to develop as the liquid reduces and thickens. It is one meal that every member of our household likes. I'll often cook a double quantity and freeze half for another day.

Spaghetti Bolognaise

1 tablespoon olive oil
1 brown onion chopped fine
1 carrot, peefed and grated
1 clove garlic, peeled and chopped very fine
500g minced beef
1 tablespoon paprika
1 400g tin chopped tomatoes
pinch salt
pich dried mixed herbs
1 tablespoon tomato paste

In a medium size saucepan heat oil gently over medium heat. Add onion, carrot & tomato and cook gently until soft and browned slightly. Increase heat and add mince. Cook while stirring constantly to break up lumps and brown through. Add paprika and cook for a few minutes then add tinned tomatoes, salt and herbs. Reduce heat to a low simmer, cover pan and simmer for about 45 minutes. Remove lid, add tomato paste and cook for a further 15 minutes uncovered until sauce is thick and rich in colour. Serve with spaghetti, parmesan cheese, salad and crusty bread.

I found this interesting clip on the background to spaghetti and the cooking styles of Bologna. The viewpoint is an extremely traditional one and gives a little insight into the differences between people from different regions of Italy.

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Something New & Good For The Conscience

I found something new and interesting in my supermarket on Friday. Wild Goat products in the meat section. There was a variety of cuts but the one that caught my eye was a marinated mini-roast. One thing Australians can be ashamed of is our ancestors' track record of stuffing the place up. Some of the mistakes they made were on a grand scale. We can excuse them because of their ignorance but the impact of their actions has been devastating. Take for example the introduction of goats to these shores. First introduced by the first fleet in 1788, they were perfect for our environment as they grazed on just about anything and were extremely hardy. They adapted quickly to Australian conditions and thrived. Feral herds developed as these domestic goats escaped, were abandoned or were deliberately released. The feral population now numbers between 2.5 and 3 million animals. The impact they make on the Australian landscape is devastating. Because there is very little they won't eat they very quickly denude entire areas. They not only compete with domestic livestock such as sheep and cattle but with native widlife as well. So I am all for the marketing of goat products. Tonight we will have a slow-roasted garlic and rosemary roast of goat with mixed baked vegetables and cauliflower and broccoli gratin.

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Here is an interesting site with recipes for more uniquely Australian products.

Last Day Of Term - Pumpkin Soup

It's the last day of term. School breaks up today for a two week break. We'll be able to get a bit more creative next week and the kids can give me a hand in not only the cooking but the meal selection as well. Could see some interesting choices. It will all depend how imaginative they are feeling. I know we usually just have pizza on Fridays but I'm really getting rather bored with that routine. So I've decided it's about time I did my special pumpkin soup. Its warming and creamy and delicious. The secret to my pumpkin soup is the extras I add to it. Strictly speaking it should be called Pumpkin, Potato, Carrot & Kumera Soup but that doesn't really roll off the tongue. So Pumpkin Soup it is. If I get started on peeling the veges now, before I head out for my weekly shop, it will be a cinch to pop it on and just let it simmer away while the girls are at dancing and soccer training. I just saw the most amazing thing on the web. I'm not sure how long it has been around but I'm guessing it's been in the US a little while. Of course, being summer over there it is absolutely the right time to launch a product like this.It's called the Big Green Egg and that's exactly what it looks like. It's kind of a cross between a Weber and a mexican chiminea. It's an enclosed charcoal griller that functions much like a slow combustion heater in that it burns fuel very efficiently. According to one site I came across, "the Big Green Egg is a ceramic grill derived from an ancient clay cooker. A smoker, a grill and an oven all in one, the ceramic walls preserve heat with accurate temperature control and no hot spots. The grill has received a cult like following since it was introduced in 1974. Devout fans of all ages call themselves "Eggheads"." So this thing has been around for a while so I'm wondering why we haven't seen it here in Australia yet. You'd think it would be a perfect market. Anyway, I'm off to make soup but if you need an escape to warmer climes maybe a holiday in Phuket is the answer.

Pumpkin Soup for a family of six

1 leek, white and a little of the light green part sliced
1kg approximately pumpkin peeled, seeded and cut into chunks
1 large carrot peeled and cut into chunks
1 small kumera (orange sweet potato) peeled and cut into chunks
1-2 potatoes
2 cups chicken stock
1 cup approx milk

In a large pot in a little butter or oil, gently saute the leek until soft. Add vegetables and stir until mixed with leek. Pour over enough stock to cover. Cover pan and simmer until vegetables are tender. Turn off heat and let cool slightly then blend in batches (make sure you keep your hand on top of the blender unless you want to change the colour scheme of your kitchen). Return soup to pan. Add enough milk until you have the colour and consistency you like. Reheat gently and season with salt and pepper.

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