Chorizo fettuccine with broccoli and cherry tomatoes

It was late Saturday night, the girls had eaten a version of the shell pasta and smoky bacon dish some time earlier and I couldn't really be bothered cooking for us.  The sun had finally come out and we were enjoying playing outside with the girls before they went to bed so I was keen to make this as simple and quick as possible and with the least amount of washing up.  I went from suggesting eggs on toast to throwing this together and it surprised us both! It was on the table in about 12mins and we enjoyed it so much, we just couldn't get enough of it.  This probably should have been enough for three people but there were no leftovers on Saturday night!  We loved the heat in it and the fact it wasn't confused by a marinara sauce, the touch of creme fraiche is just enough to coat the pasta and pull everything together without leaving such a discerning flavor.  I've done this type of dish before but I must have found a winner in the chorizo this time because this was sensational!  

Serves 2-3


Ingredients:
2 good quality chorizo sausages
3 fresh red chili peppers
2/3 cup of finely sectioned broccoli florets
1/2 cup of cherry tomatoes, halved
freshly chopped basil, large handful
1 clove garlic, crushed
3 tblspns, creme fraiche
1/3 cup parmesan cheese
red pepper flakes (if you like it hotter)
Fettuccine, or any other pasta you like

Method:

• Fill and boil a kettle for the pasta
• Remove the skin of the chorizo sausage and break the meat into thumb size pieces
• Heat a non-stick pan and cook the sausage until done. 
• Then add the cherry tomatoes, garlic, chili peppers and basil.
• Cook the pasta in salty water. With approx 3 mins remaining, throw in the broccoli and continue to cook until pasta is al-dente and the broccoli is crisp-tender.  Drain, keeping some pasta water, and mix the pasta with the sausage mix. 
• Add about 1/3- 1/4 cup of the pasta water, the creme fraiche and parmesan cheese and mix until a loose, silky sauce forms.  Taste and add red peppers flakes if desired.  We did and it was awesome!!
• Serve immediately and enjoy

* You could totally adapt this for kids if you used regular sausage and added the chili's later

Sticky Date Puddings

The most mouth watering, indulgent dessert... made for any day of the week!

I haven't seen them on any menu here in the US and when I googled for a good recipe, I found out they are apparently an Australian dessert. Well, there you go!  No wonder I miss them.  I got this recipe from taste.com.au but my good friend Anne, sent me her much treasured family recipe and I was happy to see it was the same.  I was after something totally delicious and easy for the end of a dinner party a few weeks ago and needless to say - these went down SO well. I am making them again this week for me.  I have the cream in the house and I can't think of a better thing to waste my calories on than a batch of these.

I made them in individual muffin trays rather than the more traditional high ring tin and it was so worth it. The girls enjoyed them later that week (yeah, no surprise with that caramel sauce) and it was easier to dish up.  You can buzz them in the microwave for a half a minute and then serve with good quality vanilla ice-cream or custard.

Serves 8

Ingredients:
250g pitted dates, chopped (0.55 pounds or approx 2.5 cups)
1tspn bicarbonate  of soda
1 cup boiling water
125g butter, softened (1.1 sticks)
1 cup brown sugar
1 tspn vanilla extract
3 eggs
1 3/4 cups self-raising flour, sifted

Caramel sauce:
2 cups brown sugar
100g butter,
2 cups thickened cream (whipping cream)
1 tspn vanilla extract


Method:

• Preheat oven to 180'C (350'F)
• Prepare the muffin trays, greasing and then using parchment paper strips as tabs to help pull puddings up once cooked.
• Places dates and bicarb soda in a bowl and add boiling water.  Let stand for 20mins.
• Using an electric mixer, beat the butter, sugar and vanilla until creamed.  Add eggs, 1 at a time beating well between each egg.  
• Using a large spoon, fold date mixture and flour through until well combined
• Spoon mixture into prepared pans and bake for 35-40mins or until a skewer comes out clean
• Carefully run a knife around the muffin trays and remove using the tabs, onto a rack to cool.
• Make the caramel sauce by combining all the ingredients in a saucepan over medium heat.  Cook and stir often until the sauce comes to a boil and reduce the heat to low and simmer for 2 mins.
• Pierce the puddings all over and pour about 2 tablespoons or so of the warm sauce into each pudding. Let stand for 10minutes.  
• Serve with the remaining sauce and good vanilla ice-cream or double cream, or custard. 

No ordinary Mac 'n' Cheese

This dish was practically inhaled by both Lucy and Georgia last night!  There was no fuss, no moaning, no negotiating... it was a winner on every front!  Mark and I really enjoyed it too with a big salad on the side. I will definitely be making this regularly from now on, it is a no-fail family friendly meal.  Jamie Oliver does a good version using pancetta but I saw an opportunity to make this a little more substantial by using sausage.

I can't fatholm why the "blue box" mac 'n' cheese is served everywhere here in the States, this dish has such potential to be a haven for good flavors and wholesome food. There is such a McDonalds mentality here, it is a real shame that kids don't get an opportunity to test their limits and continue to be offered the same recipe everywhere they go.  No wonder they struggle to try different foods. Put this on your menu at home and let them tell you what they think!  I bet they'll never ask for boring old mac and cheese again!

Serves 4

Ingredients:
375g polish/pork sausage (approx 2 thick sausages)
250g (2.5 cups) of shell pasta or macaroni elbows
1/2 large head of cauliflower
salt
olive oil
1 clove of garlic, crushed
125g (4.5 oz) mature cheddar cheese, freshly grated
125g (4.5 oz) creme fraiche
3 slices of stale or crunchy bread
1 sprig of rosemary

Method:

• Fill and boil the kettle 
• Pre-heat the oven to 425'F/ 220'C
• Chop the 1/2 head of cauliflower into at least 5 or 6 large pieces, trimming off the unwanted outer stalks
• In a saucepan, put the pasta and cauliflower, stalks down, into the saucepan and fill with boiling water.  Add salt and a little drizzle of olive oil and boil until pasta is cooked
• Skin the sausage and break the meat up into pieces.  In a hot pan over the stove, fry the sausage meat until cooked.
• In a mini processor, process the bread with rosemary into breadcrumbs and put aside in a bowl.
• When the sausage is cooked, process that into small pieces and add to the breadcrumb mix.
• When the pasta and cauliflower are cooked, drain over a bowl keeping at least 200ml (1 cup) of pasta water.
• In an oven proof dish, appropriate for serving*, tip in your pasta and cauliflower.  Carefully mash the cauliflower with a fork until you reach your desired 'mashiness'.  I kept them in small chunks but mashed the majority for consistency of the sauce.  
• Add the pasta water, crushed garlic, cheese and creme fraiche and combine into a silky loose sauce.
• Sprinkle the sausage and breadcrumb mix over the top and bake in the oven for 8-10mins until golden brown and crunchy on top
• Serve with a salad of baby spinach, fetta and pine nuts and enjoy! 

* You could also do these in individual ramekins for the kids as everyone was after more than their fair share of the sausage last night.  It would also be a good way to hold off on the adults meals if it's not possible to eat together.

Thai Green Curry

Thai curries are fabulous for a quick mid-week meal.  They are full of bright, fresh, and aromatic flavors using your choice of curry paste, chicken, meat or seafood and coconut milk and a combination of vegetables.  Once you understand the basic technique you are able to change the flavor combinations any which way you like, making it versatile and interesting every time. This Thai Chicken Curry is a simple and delicious variation.

I prepare the same dish for my girls but I cook it separately, adding a spoonful of the sauce at the end with a little more chicken broth and cornflour to help thicken the sauce. The girls like the flavor of a curry but I try to reduce the heat a bit for them.

Serves 4

Ingredients:
1 lb / 450g chicken breast, cut into 1/4" bite size pieces
1 sml brown onion
2-3 tblspn green curry paste
1 x 14oz / 410g tin coconut milk*
1 cup chicken broth
1 cup green beans, sliced on an angle
1 cup carrots, sliced
1 cup broccoli, cut into small florets
6 kaffir lime leaves
fresh ginger, sliced in 3 x quarter/10c size disc pieces
1 tblspn fish sauce
2 tblspn brown sugar
1 large handful basil, thai or italian, roughly chopped/torn.
1 fresh red chili, sliced in rings

Method:

• In a wok or large saucepan, simmer half the tin of (shaken) coconut milk, stirring occasionally until it has reduced by about half and is thick and glossy.  
• Add the green curry paste and whisk together for 1 minute.
• Whisk in the broth and and the remaining 1/2 tin of coconut milk.
• Add the chicken pieces, lime leaves, ginger, fish sauce, and sugar and simmer until chicken is almost cooked
• Add the carrots first, cook for a minute then add the broccoli and continue cooking for 2minutes followed by green beans. Be mindful of the timing around the vegetables you choose, cooking times vary so add gradually to ensure they are cooked to a crisp-tender point when until chicken is fully cooked. 
• Remove from the heat, remove the aromatics (lime leaves and ginger) season with additional sugar or fish sauce if needed and stir in the basil and garnish with fresh chili slices.
• Serve in a large bowl with rice on the side if you desire.

* If you want a richer sauce, use 2 tins of coconut milk rather than the stock.

Here are the basic steps and choices for making any variation of curry.

Choose:
1.  Chicken, pork, beef, tofu or seafood (prawn, firm white fish, scallops or squid) or a combination, totally 1 lb / 500g
2.  Curry paste: red curry, green curry, yellow curry, panang curry - approx 1/4 cup plus the tin of coconut milk and 1 cup broth (chicken or vegetable)
3.  Aromatics: Choose up to 4:  Kaffir lime leaves, ginger or galangal, lemongrass, basil
4.  Vegetables: Choose between 2 - 4, totaling 3 cups ie. carrots, green beans, broccoli, onions, potato, cabbage, shiitake mushrooms, sugar snap peas, bell peppers, baby corn, bamboo shoots, snow peas, bok choy.
5. Stir in once cooked: basil, lime leaves, or coriander/cilantro
6. Garnish: coriander/cilantro, basil, lime wedges, chili or cucumber

Chicken in a bag

Has to be the easiest, tastiest way to poach a chicken!  Complete with its own little sauce and all the trimmings to make a lovely meal.  This is a great dish to do when you're on your own and don't think you can be bothered to cook for yourself.  Of course you can put whatever you like inside the bag to suit your taste. Not the most attractive of pictures I'm sorry but it does look like a tasty little pocket.

Ingredients per bag:
1 x 200g (7oz) skinless chicken breast
200g (7oz) mixed mushrooms, portabella, porcini or swiss
1/4 cup white wine
2 knobs butter
3 sage leaves
1 sprig thyme
sea salt and pepper
1 slice of lemon or a squeeze of lemon juice

Method:

• Make your own bag using foil.  Fold a long piece of aluminum foil in half to make it roughly the size of a shoebox.  
• Folding the two outside edges in at least 3 times each to avoid leakage.  
• Place bag/s on a baking tray and into a hot oven, 390'F (200'C) for 22-25 minutes and you will have a meal ready without any washing up.  
• You could have this on its own, or with some crunchy bread, steamed veggies, mash potato, rice or salad.

Hot Potato Salad

I realize I am posting more summer style recipes than the Australian climate can handle right now so I promise this will be my last salad for a few weeks. We, on the other hand, are having a week of nice weather here in Milwaukee so there are few BBQ's going on at the moment.  However, I have a vision of a yummy Thai Chicken Curry tonight so stay tuned!

This potato salad has morphed over the years, like any good recipe does I guess.  It was handed down by a good friend of my Mum's and so we continue to adapt and change the format.  It has become more about the additional ingredients than the meagre potato but that's what makes it memorable and so enjoyable. I prefer this potato salad served warm but it can go either way.  Definitely make it up any time you like and either buzz it in the microwave for a minute before dishing it up or warm it under the grill with some shaved parmesan on top to give it a real boost, alternatively just eat it cold!

Serves 6

Ingredients:
approx 2 dozen sml chat potatoes, boiled with skins on and quartered once cooked
1/2 red onion, finely diced
1/2 packet of bacon rashes, largely diced
4 sticks of celery, diced
4 hard boiled eggs
sea salt and pepper
2-3 tblspn egg mayonnaise
1 handful fresh chopped parsley
parmesan (optional)

Method:

• Boil the potatoes in salty water until almost cooked, pierce with a knife to check.  You don't want them losing their shape so little firm in the centre is good.
• Dice the onion, bacon, celery and parsley on a chopping board
• Bring a pot of cold water to a rolling boil with the eggs in it, once boiled for 1 minute remove from the heat and cover with a lid letting them cook for 10-12mins.  Drop in cold water, then peel and cut when cooled.
• Sweat the onion in a pan until transparent, add the bacon and cook until brown and crispy 
• When the potatoes are done, remove and immerse in cold water.  Cut the potatoes into quarters
• Once the eggs are cooked, immerse in cold water before peeling and cutting them into 8 pieces each egg
• In a large bowl with a lid, add the cooked onion and bacon.  Add the uncooked celery and parsley. Tip the warm potatoes over it and combine gently using a large spoon.
• Add sea salt and pepper, the mayonnaise and stir through.
• Mix in the egg gently and store the salad with the lid on until needed.
• Serve with a little parsley on top or if you are heating it in the oven, brown with a little parmesan.

Grilled steak and asparagus salad

A "big salad" Elaine, from Seinfeld might say. It is a lovely healthy salad with lots of chunky goodness. Both Mark and I were totally satisfied with this as a main meal.  Lots of variety in the ingredients makes it a great dish when you're looking for something lighter during the week or as part of a larger BBQ feast with friends.

serves 4

Ingredients:

for the meat:                                                       Vinaigrette:

2 tspn ground coriander                                         2 1/2 tbs hoisin sauce

sea salt                                                               3 tbs chicken broth  

1/2 tblspn crushed peppercorns                               2 tbs olive oil   

1/4 cup olive oil, or as needed                                2 tbs white wine vinegar      
1 lb /500g thick cut new york strip steak                  2 tspn ginger, minced fresh
(or sirloin would work nicely)                                 1 tsp dijon mustard
                                                                         1 tsp garlic, minced
Salad:                                                                 sea salt and pepper
mixed leaves, enough for 4
1/2 butternut pumpkin/squash, roasted
goats cheese (or fetta if you prefer)
12-16 asparagus spears, ends removed
1/2 red onion, thinly sliced
pea shoots, as garnish (optional)
squeeze of lemon juice

Method:

• Cut your butternut pumpkin into 1" cubes, place in a bowl and mix with a little olive oil, salt and pepper.  Roast on a baking tray in a hot oven for approx 20-25mins until cooked and lightly brown.
• Prepare the beef, mix the coriander, oil and salt and pepper together and rub over both sides of the meat. Let marinade for at least 30mins up to 2 hours.
• Heat the BBQ or grill pan.  
• Make the vinaigrette, using a mini processor to combine all the ingredients until it becomes a silky thick consistency
• Cook the beef on each side until char marks appear and approx 4-5 mins on one side, 3-4 on the other or until cooked to your liking, under cooked is best.  Let it rest.
• Toss the asparagus with a little oil and season before cooking the asparagus on the grill until al dente and char marks have appeared. It should be crisp but a little tender. I squeeze a little lemon over the asparagus as its almost done to sharpen the flavor.
• Arrange the salad leaves on individual plates or a platter, place the roasted pumpkin (if you cooked this earlier in the day, warm it slightly in the microwave before serving) and knobs of goats cheese over the salad.  Add your beef, asparagus and garnish with red onion and pea shoots.  Drip the vinaigrette over the plate and serve.  
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You now have a print option!

I have just made your cooking easier by adding a print button to every post. Hope you appreciate not getting sticky fingers all over your computer now. My Mothers Day present to you. Enjoy your day everyone x

Corn Fritters with tomato and avocado salsa

Could be breakfast, could be lunch... these are so delicious!  Dad used to make them all the time with a can of creamed corn and we loved them, but I used fresh corn kernels like my old mate, Bill Granger this time and they were super sweet and popped in your mouth. You have to eat them straight away so only cook them when you're ready. I didn't have any ripe avocados so I made my salsa without it but it does add a softer element using an avocado in the salsa.  Make some for your Mum this Mothers Day and you might win 'Best Son/Daughter' competition this year!  What, don't you all have one of those?!

Makes approx 12 fritters

Ingredients:
1 cup plain flour
1 tspn baking powder
3 eggs
500g corn kernels (from 3 large cobs)
bacon approx 150g
3 spring onions, finely chopped
1/2 small red onion, finely diced
handful fresh coriander, chopped
salt and pepper
vegetable oil

Salsa
tomatoes, deseeded and diced (or halve cherry tomatoes)
1/2 small red onion, finely diced
2 avocados, diced
fresh coriander, chopped
sea salt and pepper
1 tblspn olive oil to bind
squeeze of lime or lemon juice

Method:

• cook your bacon and onion in a little oil
• drain on paper towel and let cool down
• chop your spring onions and coriander.
• in a bowl mix the flour, baking powder, eggs, corn and add cooled bacon and onion and stir until combined.  
• add your coriander and salt and pepper. Let mixture sit until you're ready to cook, refrigerate if necessary.
• make your salsa by combining all ingredients in a bowl. 
• heat your vegetable oil in a pan and drop spoonfuls of batter and fry the fritters until cook
• serve with salsa

get the pan with vegetable oil really hot and cook on both sides for approx 2-3 minutes until cooked, crispy and golden brown.  Keep them warm in an moderate oven while you finish off 

cooking the fritters in small batches.

Lemon Slice

Feel like you need to give yourself a little treat?  I've been busting my butt with Jillian Michaels these past few weeks with her "Body Transformation" workout videos but yesterday... I took a day off.  Every muscle was sore, I was tired, hungry and after my special little Mothers Day morning with Georgia I just felt like doing something nurturing, motherly and purely out of love - not calorie counting.

I remember the last time my parents visited I asked them to make me this for my girls (and for me!).... it was my absolute favourite slice growing up.  I am not into chocolate much so anything that slaps a lot of icing on top was a winner for me.  Now I've forgotten to send my Mum a Mothers Day card in time this year so until it arrives, here is my tribute to her.  She makes a mean lemon slice, thank you Mum for sharing this one and although she claims this isn't even cooking, because there's no baking, it rates even higher in my world at the moment! It's Mothers Day this weekend so be kind to yourself and enjoy this little taste of heaven....

...but let's not get silly about it okay.... today is a new day so I am heading back out on the road for a run!

Ingredients:
1 tin sweetened condensed milk
200g / 7 oz butter
400g / 14oz granita biscuits (or 400g honey grahams)
2 cups desiccated coconut
2 lemons, rind finely grated

Lemon Icing:
4 cups of icing sugar
80g / 2.8oz / 5 1/2 tblspn butter
2 lemons, juiced

Method:

• Grease and line a large baking pan, 13" x 9" (33 x 22.9cm) with edges of paper sticking out the shot ends so you can lift it out once it's set.
• Put sweetened condensed milk and butter in a saucepan and heat until the butter melts.
• Place the biscuits in a food processor and process until crumbs.
• Combine coconut, biscuits and lemon rind in a large bowl. 
• Pour in the butter mixture and stir until mixed through.
• Fold out onto the tray and press flat
• Refridgerate for about an hour or until firm

• Make the lemon icing by combining all ingredients with a spoon and spread over the base.
• Refridgerate again until set, approx 30mins.
• Cut into '3 bite' pieces, I cut it into 32 pieces total.  You could freeze some if you wanted to try and restrain yourself.

FYI:  For my US friends, I since found the desiccated coconut at Sendiks, called organic shredded unsweetened coconut

Creme Brûlée

I've had a request for desserts... I quite honestly don't do desserts very often so this was a bit of a stretch for me. I hosted a dinner party recently and tried these out and they were OH so good!  A Donna Hay recipe which turned out beautifully.  My sister in law had bought me a blow torch (!) for Christmas so I got to use that but you don't need to have one to get the crunchy burnt top.

This is a great dessert for when you are entertaining as all the preparation is done during the day and you literally just have to burn the top prior to serving and that's it.  I don't know anyone who doesn't like a good creme brûlée!

Serves 6

Ingredients:
1 litre (4 cups) single cream
1 vanilla bean, split and seeds scraped
8 egg yolks
1/2 cup (110g) caster (superfine) sugar
1/4 cup (55g) sugar

Method:

• Preheat the oven to 320'F (160'C)
• Pour the cream, vanilla bean and seeds into a saucepan and heat for 3 minutes.  Then set it aside for 20minutes to allow the flavor of the vanilla to infuse.
• Return the cream to a low heat, then add the egg yolks and caster sugar.  Stir for 8-10minutes or until the custard mixture coats the back of a spoon.
• Remove the vanilla bean and pour the custard mixture into 6 ramekins.  Each 185ml capacity.  Lower flat ramekins are better to allow for greater surface area.
• Set the ramekins in a baking tray and fill the surrounding tray with hot water, enough to come halfway up the sides of the ramekins.  
• Carefully transfer tray to the oven and bake for 35-40mins or until the custards set.
• Remove the custards from the baking tray and refrigerate until set and cold, usually more than 1 hr.
• When ready to serve, sprinkle heavily with sugar and use a torch to burn the top surface.  This part is fun!

Alternatively:

- Place the ramekins back in a baking tray, sprinkle custards with sugar and let it sit for a few minutes.  Place ice cubes around the ramekins, heat a grill (broiler) and place under the grill for 2-3minutes until the sugar is melted and golden.

Crispy noodle salad

A perfect light meal, or salad with a summer BBQ.  This was a huge hit with my girls, they loved the combination of crunchy noodles and shredded chicken and almost forgot it was full of cabbage.  Give your kids a pair of chopsticks and let the fun begin!

I would have normally spruced this dressing up with a little lime juice and red chili but there was something about the simplicity of this, it was tasty and delicious as it was, I didn't bother.  I bought the chicken from the store and so this was the quickest meal to put together.  It took me about 8 1/2 minutes I think including toasting the almonds and dinner was served.

Back home we all know this as a "Changi salad" after the brand of noodles and the recipe on the back!  I haven't found the crispy rice noodles as easy to find here but I stumbled upon some "China Boy" brand the other day so perhaps I need to rename it.... nah, always a changi to me.  You could substitute pork for the chicken, and add whatever you like to it really, red capsicum, celery, grated zucchini, or thinly sliced snow peas, go to town and build your own changi to your liking.  Here's the basic...

Serves 4

Dressing
1/4 cup white vinegar
1/4 cup caster sugar (fine sugar)
1/2 cup olive oil
2 tspn sesame oil
2 tblspn soy sauce

Salad
1 chinese cabbage (napa cabbage in US)*
5 spring onions
crispy rice noodles, approx 1/2 packet
100g / 3.5 oz silvered almonds, toasted
Roast chicken, shredded
1 carrot, grated
coriander / cilantro, small handful

* You could always use red or green regular cabbage if you can't find chinese cabbage. Chinese is milder in flavor.

Method:

• Combine the vinegar and sugar and mix until sugar dissolves.  
• Add remaining dressing ingredients. Set aside until ready to serve.
• Toast the almonds in a dry hot pan or a tray in the oven until golden brown
• Thinly slice the cabbage and spring onions. Add the grated carrot, chicken, almonds and noodles
• When ready, dress the salad throughly and garnish with coriander and enjoy!

Marinated chicken wings

Sunday roast not an institution in your home anymore?  I don't know about you but by Sunday evening the last place I want to be is hovering over a stove. I'd much rather be savoring the last of the weekend with friends, family and a glass of wine before the beginning of another full week of schedules and chasing the clock. Wings are ideal - the girls love them and they pretty much cook themselves.  Alternatively a great dish for your most hectic mid week night in your home.   Throw the chicken wings into a ziploc bag with simple teriyaki, soy, honey and ginger marinade in the morning and keep them refrigerated.  When it's time for after school activities, set them in the oven, put the timer on and have them only minutes from being done when you get home.

Put on the rice when you get in, microwave a handful of frozen peas and corn and mix those into the rice with a knob of butter.  Kids will love it and with a tasty little salad or some corn on the cob, you and your hubby will be very satisfied as well.

serves 4

Ingredients:
approx 16-18 chicken wings, cut in two
1/3 cup soy sauce
1/4 cup kikkoman (or similar) teriyaki marinade
1 tblspn honey
1/2 tspn ginger
salt and pepper

Method:

• cut the wing tip off and discard (or use it for stock if you're so inclined) and then cut the wing into two small pieces through the joint (so you have a drumstick and a wing).  
• it makes them quicker to cook and easier for the kids to get stuck in.  
• mix the marinade together and pour into a ziploc bag over the chicken pieces
• lay them flat in the fridge from anywhere from 30mins - 6hrs.
• when ready to bake, put on a baking tray with parchment paper with space in between the wings.
• bake in an hot oven, 400'F for approx 25mins or until cooked and browned.
• serve with rice, pasta, corn or salad.  (Blue cheese dressing if you need to!)

Caesar Salad

How about a good chunky caesar salad as an option for a lighter (excuse the dressing) during the week. My girls do not eat salad so much yet but they love a poached egg, bacon and toast so why not make an amended version for yourselves into something better looking and more tasty, a caesar salad! Nothing wrong with kids eating breakfast for dinner right?  It seems very popular here in fact.

Now this is the fair dinkim' Aussie version of a caesar salad, we don't skimp on the bacon, or the croutons and we definitely need the egg oozy and runny on top.  If you are a die hard anchovy fan, then knock yourself out and add those as well.  It's up to you whether you feel the need for grilled chicken or salmon, or even some smoked salmon but gauging from the size of mine here, it's not really necessary.

Ingredients:
romaine lettuce
chunky bread, toasted or baked and chopped into cubes
parmesan cheese, shaved
smoky bacon
6 anchovy fillets (optional)
1 poach egg per person
grilled chicken, salmon or smoked salmon (additional option)
caesar dressing (store bought is easy)

Method:

• toast the bread in a toaster or on a grill plate, then cut in cubes
• fry the bacon in strips and drain on paper towel
• combine the lettuce, croutons, bacon, anchovy and most of the parmesan cheese in a ziploc bag, pour the dressing in and mix and massage until the leaves are coated to your desired level.
• poach the eggs*.
• serve in a large open bowl with egg on top and top with cracked pepper and sprinkle of parmesan to serve

* a reminder on how to poach an egg?
- Fill a saucepan with water, add a tablespoon or so of white vinegar and boil.
- Once the water has boiled, turn down the heat slightly and crack your egg, gently tipping into the water over itself so it forms around itself.
- Repeat for each egg.  

Tomato & basil bruschetta

Stuck for ideas for a weekend lunch or an evening starter... this is ideal.  It never fails to impress and is so delicious and fun.  I'll give you the easy option as well as the full version because if you have the time, do yourself a favor and make the aioli from scratch.  It is mouthwatering and adds so much to the dish. Doesn't mean that there isn't a quick option if you need it.

I'll leave the quantities up to you depending on how many you wish to feed...

Ingredients:
Cheery/grape tomatoes, quartered
Spanish onion, finely diced
Fresh basil leaves
Sea salt and cracked pepper
Baguette, ciabatta, sourdough loaf - whatever you prefer, sliced and grilled
Olive oil

Garlic Aioli: * instructions below
2 whole eggs
1 tablespoon dijon mustard
1 clove garlic, crushed
1 teaspoon salt
Extra Virgin Olive Oil (1- 1.5cups in total)
Lemon juice, approx 1 tblspn
1-2 tblspn water

In a processor, blend the eggs, mustard, salt and garlic until well combined and starts to thicken.  While the processor is still going, slowly add the oil gradually, blending to maintain a good consistency.  Continue to add oil and blend.  Once thick, add lemon juice and blend again.  You should finish with a glossy, thick garlic mayonnaise.  If the mixture begins to split at any point, add water or lemon juice and continue to blend. Refridgerate covered for up to 2 weeks.

Alternative to homemade aioli - garlic mayo:

• crush 2 cloves of garlic and then using the back of a knife crush again with some sea salt until it becomes a paste.
• mix this paste with 1/2 cup of whole egg mayonnaise

Bruschetta Method:

• Cut the tomatoes into quarters and place in a bowl with chopped basil leaves, and diced onion.  mix together and season with salt and pepper.  Set aside until ready to serve. 
• Make the aioli using a food processor, as above.
• Slice bread to desired thickness (1/2- 1" thick is good) and when almost ready to serve, brush with a little olive oil and grill both sides.
• Spread a thin layer of aioli over the grilled bread, then pile up bruschetta mixture and serve on a platter, with napkins!

Baked cod with spring onions and chili

Super healthy, light and full of flavor, this delicate fish turned into a meal which produced the following remark from my 'fish-wary' husband "Now this is exactly how I like to eat fish!".  Mark thinks I should incorporate a 'husband rating' system on the bottom of each dish to give you punters an indication of overall success but I really wonder, do you even care what he thinks?!  Who is he, after all?!  Well, he is my best sounding board because let's face it, if he doesn't like it, we won't be eating it again.  Except for meatballs, he hates meatballs and I continue to cook them...

Let me tell you, this was simple and tasty and took almost no time to prepare.  My challenge living here in Wisconsin (as far from the sea as I can imagine) is finding good, fresh fish.  Tilapia is the fish of choice in most stores but to me it tastes dirty, as in stinky socks dirty, and no amount of herbs and lemon juice can hide that.  It is supposed to be neutral in flavor but I can't disagree more, it has been tainted by a 14yr old boys sports bag and that is not a place I want to start when cooking a fish meal.  Use cod, or whitefish and I think you'll really enjoy this.  I've done this dish before and I remember dropping a spoonful of soy sauce over it before baking but I didn't this time and it tasted less complicated, so explore what works for you.

For the younger child, bake a few pieces without the chili however the other flavors would be totally fine for them (if you remove the evidence when serving it). If you hesitate about there being too many unknown flavors then do a simple lemon, parsley and salt and pepper on their pieces.

Serves 4

Ingredients:
2 large cod fillets, approx 2 pounds of fish
4 spring onions, sliced
2 fresh red chili's
large handful of coriander (cilantro to my US friends)
2 limes, juice of one and the other sliced (lemon would also work)
knob of butter
salt and pepper

Method:

• Pre-heat your oven to 350'F
• Place your clean fish fillets in a glass baking tray.  
• Season heavily with salt and pepper.
• Squeeze the juice of one lime over the fillets
• Slice the spring onions using the white and fresh green ends of the stalks and sprinkle over the fish
• Slice the chili's and place over the fish
• Drop a small knob of butter on each piece 
• Finish with the circles of lime, one on each piece of fish
• Bake in the oven for 18-20mins

Serve with your choice of side dishes: steamed rice, boiled or mash potatoes, corn, bok choy or any variety of salad.

Spinach, fetta and pea salad

Do you want a simple side salad that ticks all the boxes when it comes to presentation, ease and flavor? This salad has been one of my favorites for a long time now.  You might think from the recipes so far on this blog I'm mad about peas but I'm not particularly... I just find them so versatile and fresh.  Sometimes you have a meal with so much going on, you just need a little greens on the side.

Ingredients:
baby spinach leaves
fresh or frozen peas, blanched
greek style fetta, broken and crumbled not diced

Dressing:
Extra Virgin Olive Oil
lemon juice
salt and pepper
ratio of oil: lemon is 3:1