Risoni Salad with Tuna and Sweet Potato

Another family favourite - easy, healthy and yummy.  The original recipe uses 200g halved grape tomatoes, but I substitute in the capsicum to accommodate a fussy husband - so use whichever you prefer (or both!)

Ingredients:
400g sweet potato, peeled, cut into 2cm pieces
Olive oil
1 cup dried risoni pasta
1 capsicum
425g can tuna, drained
75g baby rocket
1/4 cup French dressing

Method:
Preheat oven to 240 degrees or 220 fan-forced.  Line a baking tray with baking paper.  Put sweet potato on tray and drizzle with oil.  Bake for about 20 minutes until golden.  (I also roast the capsicum with the sweet potato, but if you use the grape tomatoes, just add them in fresh).

Meanwhile, cook pasta in a saucepan of boiling water for 10 minutes.  Drain.

Place pasta, potato, capsicum, tuna and rocket in a bowl.  Add dressing.  Toss to combine.  Serve.

Check out my fresh rocket from the garden!  So tasty!

Red Velvet Cupcakes

Today is my 5th Wedding Anniversary!  How quickly time flies!  To celebrate the occasion, I wanted to whip up something special for hubby.  And to kill two birds with one stone, I also wanted to take something along to work this morning for my baby shower/last day before maternity leave.  So I went with the always amazing Red Velvet Cupcakes.

These are so easy, but people are always very impressed!  The rich red colour of the cake really does look amazing and they taste divine.  Many recipes use Cream Cheese Icing, so if you think you'd prefer that, just look up a recipe online.  Otherwise they are also delicious with the Buttercream I included below.  Indulgence!

Ingredients:
60g butter, at room temperature
150g Caster Sugar
1 Egg, lightly beaten
1 tablespoon Cocoa Powder
1 tablespoon Red Food colouring (I used Pillar Box Red from the supermarket)
1/2 teaspoon Vanilla Extract
1 teaspoon strawberry essence120 ml Buttermilk
150 g Plain flour
1/2 teaspoon Salt
1/2 teaspoon Bicarb Soda
1 1/2 teaspoon White Vinegar


Buttercream:
75g butter, at room temperature
1 1/2 cups icing sugar
1/2 teaspoon Vanilla Extract


Method:
Preheat oven to 170 degrees celcius.  Line a cupcake tin with patty pans.


Beat butter and sugar until light and fluffy.  Add the egg and beat until well combine.  In a small separate bowl, mix the food colouring, essences and cocoa powder until it makes a thick paste.  Add the paste to the butter mixture and beat thoroughly.


Slowly beat in half the buttermilk then half the flour until well mixed.  Repeat for the rest of the milk and flour then beat for a couple of minutes.


Add salt, bi carb and vinegar and mix well.


Spoon mixture into pans and bake for 20-25 minutes.  Once cool, ice with buttercream and serve.  (I like to put a bit of icing aside and tint it red to decorate).  You will be sure to impress!

Straight out of the oven!

Buttercream:
Beat butter for a couple of minutes until pale and creamy.  Slowly add icing sugar, beating.  Add the vanilla and beat until well combined.

I always have a helper when it comes to licking the beaters!

Lentil and Sweet Potato Soup

I think it's time to blog another soup while the weather's still cool!  Another cheap, easy, tasty soup to warm your winter nights.  This one's packed full of veges - and my one-year-old even wanted seconds!  Enjoy!


Ingredients:
1 tbs olive oil

• 1 brown onion, chopped
• 1 carrot, peeled, chopped
• 1 celery stick, trimmed, chopped
• 400g sweet potato, peeled, chopped
• 1 x 400g can brown lentils
• 400g can diced tomatoes
• 500ml (2 cups) vegetable stock
• 2 dried bay leaves
• 2 tsp dried oregano leaves
• 
  

Method:

Heat the oil in a large saucepan over medium heat.  Cook onion, carrot and celery for about five minutes or until soft.  Stir in sweet potato, lentils, tomato, stock, bay leaves and oregano.  Reduce heat to low.  Simmer for about 20 minutes.

Leave to cool for about 5 minutes, then remove the bay leaves and process until smooth (a stick blender is super easy, but you can also use a blender or food processor).


Sprinkle with salt and pepper and serve with crusty fresh bread.

Smoked Salmon Fettucini

Just add fettucini!

This is a super simple recipe that I threw together the other night because I had some leftover smoked salmon.  I don't often buy smoked salmon, mainly because it's so expensive, but I do really love the flavour, and how you don't need many other ingredients to make it a really tasty dish.  This is the basic recipe for the fettucini, but because I'm catering for a one-year-old, this time I actually used small macaroni and added some frozen veges into the mix.

Ingredients:
1 red onion, sliced
1 clove garlic, crushed
150g smoked salmon
300mL cream for cooking
2 tablespoons chopped parsley
250g fettucini

Method:
Cook fettucini in a saucepan of boiling water for 10 minutes, or until tender.  Strain.

Heat oil in frying pan over medium heat.  Add red onion and garlic and cook for a few minutes until softened.  Add cream, smoked salmon and parsley and cook for 2 minutes.  Combine with pasta and serve with a sprinkle of parmesan cheese.

Smoked Salmon Fettucini - the mum version!

Lovely Lemon Slice

Who doesn't love a good old lemon slice?!?  There are so many recipes to choose from, but this is a lovely, quick and easy one.  I'll share my other favourite lemon slice recipe one day too.  But for now, enjoy this one - and remember, it always tastes nicer when served on a pretty plate!

Ingredients:
BASE
1 1/2 cups plain flour
1/2 cup icing sugar
150g melted butter

TOP
400g can condensed milk
1 egg
1 tablespoon lemon rind
1/2 cup lemon juice
2 tablespoons plain flour
1 teaspoon baking powder

Method:

Mix all base ingredients together and spread into a greased slice tin.  Bake for 15 minutes at 180 degrees/160 degrees fan-forced.

Mix all top ingredients together and pour over base.  Bake for 20-25 minutes or until firm.

Cool in tray, dust with icing sugar and cut into squares.

Zucchini Slice

This recipe is one of my favourites, and one that's always on high rotation, because it's so easy, cheap, tasty and healthy.  Great for little ones but loved by the whole family!  You can also add some chopped ham to this recipe, but I find it very tasty without.

Packed full of delicious Charlie's vegetables!

Ingredients
2 large zucchini
2 large carrots
1 small sweet potato
1 brown onion
1/2 can corn kernels
1 cup SR flour
5 eggs, lightly beaten
1/2 cup tasty cheese
1/2 cup Parmesan cheese
1/2 cup fresh herbs, chopped
1 teaspoon vegetable stock powder (or Thermomix stock)
salt & pepper

Method
Grate the zucchini, carrots, sweet potato and onion (I have a small food processor that grates it all so quickly and saves heaps of time!).  Combine in a large bowl with the remaining ingredients.

Grease or line a baking dish.  Spread mixture into dish and bake at 180 degrees/160 fan-forced for 1 hour, or until browned on top and cooked through.

These can also be done in muffin pans.  Serve warm or cold.

This is also suitable to freeze and eat later.

Lamington Cake

Happy National Lamington Day!  Yes, it is an actual day and if you're wondering about the history and origins of the humble lamington, you can find some info here.  And I do have attribute http://www.taste.com.au/ for this recipe and the above picture.

My sister and I had a tradition going for a few years of making lamingtons on Australia Day.  They really are so much yummier home-made than bought!  But now that I'm a little more time-poor, I tend to gravitate towards variations like this one - Lamington Cake, otherwise known as One Giant Lamington.

This cake is so delicious and the ganache really gives it a tasty edge.  I've also used this recipe to make Lamington Cupcakes, which always go down a treat!  What better excuse to indulge, than National Lamington Day!

Ingredients:
190g butter, softened
1 cup caster sugar
2 teaspoons vanilla extract
3 eggs
2 1/3 cups self raising flour
1 cup milk
220g dark chocolate
1 cup thickened cream
1 cup desiccated coconut

Method:
Preheat oven to 170 degrees C.  Line a 20cm square cake pan.

Cream butter and sugar with electric mixer for 2 minutes until light.  Add 1 teaspoon of vanilla.  Add eggs, one at a time, mixing after each addition.  Add flour and milk alternately in two batches.  Pour into pan and bake for about 60 minutes.  Cool for five minutes, then remove from tin and cool on a rack.

Meanwhile, stir chocolate, cream and remaining vanilla in a heatproof bowl over simmering water until smooth (don't let the bowl touch the water).  Chill for about an hour, then spread over cake.  Sprinkle top and sides with coconut (warning - this bit gets messy!!)

You can also fill your lamington with jam and cream to make it that extra bit fancy!

Spaghetti Bolognese

Spaghetti Bolognese is one of those meals that everyone has their favourite recipe for - but I have to say, this one is particularly delicious, so I simply have to share it!

A few friends have converted to this recipe after trying it, it's that good!  And I have to admit, I have only started adding the vegetables since becoming a mum (hubby is not too impressed, but you really can't taste them anyway) - but you can easily make it without.  Try it and it'll probably become your favourite too!

Ingredients:
1 tablespoon olive oil
500g beef mince
1 brown onion, chopped
1 clove garlic, crushed
2 carrots, grated
1 stick celery, grated
2 tablespoons tomato paste
1 tin Heinz Big Red Tomato Soup
1 cup beef stock
1/2 cup red wine
2 tablespoons fresh/dried herbs

Method:
Heat oil in a large saucepan or wok, over medium heat.  Add onion and garlic and cook for a few minutes until soft.  Add mince and cook until browned.

Add the rest of the ingredients and stir well.  Cover and simmer for 30 minutes.  If it hasn't thickened enough, take off the lid and continue simmering.  Serve with freshly cooked spaghetti and a sprinkle of parmesan cheese.

Zucchini Pasta

Another quick 30-minute dish to whip up during crazy hour!  This one is easy and tasty and more vegetables can easily be added - I used up some broccoli I had on hand and it blended in perfectly.  Just chop it up finely and add it to the pan with the zucchini.  Also, any type of pasta can be used - the original recipe uses spaghetti, while I used macaroni for this batch.  And the same goes with the herbs.  Go with whatever's in the pantry/fridge/garden and enjoy!

Ingredients:
375g spaghetti
1 tablespoon olive oil
4 bacon rashers, rind removed, chopped
3 small zucchini, grated
2/3 cup shaved parmesan
1/2 cup chopped mint
1/2 cup chopped basil
2 teaspoons grated lemon zest
1/4 cup lemon juice
1/2 cup cream

Method:
Cook pasta in a large saucepan of boiling water for 10 minutes or until tender.  Drain.

Heat oil in a large frying pan over medium heat.  Add bacon and zucchini; cook and stir for 5 minutes.  Add pasta, half the parmesan and the rest of the ingredients.  Cook, stirring, for 2-3 minutes or until heated.

Serve with the remaining parmesan.

Single-serve Chocolate Pudding

Let me paint the picture...it's Friday night, hubby is away, toddler is in bed, I'm almost 8 months pregnant and decide I NEED something sweet while I park my large frame in front of the TV.

Introducing...single-serve chocolate pudding!  It takes 10 minutes from the first thought to the first mouthful and I can tell you, it certainly hits the spot!

And even though it's called single-serve, I have to admit it was too much, even for me & my unborn child to devour!  But it tastes just as good reheated the next day.  Dangerously easy and indulgent!

Ingredients:
1 tablespoon butter
3 tablespoons brown sugar
1/2 teaspoon vanilla
1/2 cup self-raising flour
2 tablespoons cocoa
1 egg
1 tablespoon milk

Sauce:
2 tablespoons cocoa
2 tablespoons brown sugar
1 cup boiling water

Method:
Put the butter into a bowl (or very large mug) and microwave for about 30 seconds until melted.  Add the brown sugar and vanilla and mix well.

Add the flour, cocoa, egg and enough milk to make a smooth and thick mixture.

Combine the sauce ingredients and pour it over the mixture.

Cook in the microwave on high for 2.5 - 5 minutes.  This will depend on the power of your microwave, so just keep a close eye on it.

Relax and enjoy!

Japanese Teriyaki Chicken

After yesterday's slightly unusual post, I felt I had to bring you a winner today.  This recipe is quick, easy, cheap, health AND tasty, so pretty much ticks all the right boxes (unlike Avocado Cupcakes, which don't really tick any boxes!)

This is a one-pot meal (although uses a couple of bowls along the way) and took me half an hour from start to finish (plus marinating time).  You can see I put in the option of chillies OR capsicum, depending on your own taste or if kids will be eating the meal.  This makes four decent serves - I hope you love it too!

Ingredients:
500g chicken thigh fillets, diced
1/4 cup teriyaki sauce/marinade
1 tablespoon oil
1 1/2 cups jasmine rice
2 red chillies, deseeded and sliced OR 1 capsicum, chopped
2 carrots, grated
1 bunch baby bok choy or choy sum, roughly chopped

Method:
Combine chicken and marinade in a bowl.  Cover and refrigerate for 30 minutes or longer, if time permits.

Heat oil in a heavy-based saucepan over medium-high heat.  Add chicken, keeping any leftover marinade.  Cook for a few minutes, until sealed and slightly browned.  Transfer to a bowl.

Add rice to pan.  Add the reserved marinade and 2 1/2 cups cold water.  Bring to the boil, reduce heat to low and add chicken and chilli/capsicum.  Cook, covered for 12 to 15 minutes, or until chicken is cooked through.  Stir in carrot and bok choy and cook for another 2 minutes.  Serve and enjoy!

Avocado Cupcakes

This post comes with a big disclaimer - I don't really like this recipe and am reluctant to recommend it!

It all started when my work colleague gave me a bag of avocados (home grown from his parents' tree) and challenged me to make something a little different with them.

Avocados always seem to be used for savoury purposes, so I decided to try for something sweet (that was probably my first mistake!).  And so, came Avocado (and chocolate) Cupcakes.  I took them into the office for the big taste test - and they were a huge hit!  Everyone seemed to love them!  So I was convinced to share the recipe for those game enough to try it themselves.

Again, I do not endorse this recipe or encourage you to make them - but here they are!

Ingredients:
1 large, ripe avocado
3 eggs
1 tablespoon golden syrup
1/2 cup brown sugar
1 cup plain flour
1/2 cup almond meal
1/2 cup cocoa powder
2 teaspoons baking powder

Icing:
1 large or 2 medium ripe avocados
2 teaspoons lemon juice
2-3 cups icing sugar
1/2 teaspoon vanilla essence

Mash the avocado, trying to get as many lumps out as possible.  Beat together with eggs, golden syrup and brown sugar until well combined.

Add the flour, almond meal, cocoa and baking powder and mix well.

Divide into 12 cupcake pans and bake at 180 degrees for about 20 minutes.

Make the icing:  Mash the avocado, until as smooth as possible.  Add lemon juice and whisk for 2 to 3 minutes.  Slowly add the icing sugar until you reach a smooth, thick consistency.  Add vanilla essence.  Spread over cooled cupcakes.

Lamb Shanks

5-hour slow-cooked lamb shanks

I've been beside myself with excitement to use a new cast-iron pan my Auntie gave me as an (extremely!) early Christmas present - something I've wanted for ages but have never quite justified.

Lamb Shanks are not a staple weeknight meal for us - more a special treat and definitely one of my all-time favourite meals!  So it was the perfect dish to make to christen my new pan - and it didn't let me down!

Ingredients:

2 tablespoons olive oil

4 lamb shanks

1 brown onion, chopped

2 garlic cloves, crushed

2 carrots, roughly chopped

1 stalk of celery, roughly chopped

1 cup red wine

1 tablespoon tomato paste

1 tin tomatoes

1 cup beef stock

2 dried bay leaves

Method:

Preheat oven to 150 degrees/130 fan-forced.

Heat oil in pan over medium heat, then add lamb shanks and brown lightly, turning to brown each side.

Add onion and garlic and cook until softened slightly.  Add carrots, celery, wine, tomato paste, tomato, stock and bay leaves and stir to combine.

Cover and transfer to the oven.  Bake for at least 2 hours - or as long as possible (I did about 5 hours on this batch).  Serve with mashed potato and steamed green beans.

Lamb Shanks after about 2 hours

Cinnamon Scrolls

I took these Cinnamon Scrolls to a brunch this weekend and they were a huge hit.  They're easier than a lot of other recipes, because they use SR flour instead of yeast.  You can use whatever nuts you like - I used peanuts in mine.  Best eaten fresh out of the oven!

Ingredients:

• 2 1/4 cups self-raising flour
• 1 tablespoon caster sugar
• 130g butter, chilled, chopped (to use in 3 parts)
• 2/3 cup milk
• 1 egg
• 2/3 cup finely chopped walnuts
• 1/3 cup slivered almonds
• 1/2 cup brown sugar
• 1 teaspoon ground cinnamon
• 2 tablespoon golden syrup

Method:

Preheat oven to 200 degrees Celcius (or 180 fan-forced).  Line a large slice pan or baking tray with baking paper.

Combine flour and caster sugar in a bowl.  Rub in 50 rams of butter.  Combine egg and milk then stir into flour mixture.  Turn onto a lightly floured surface and knead for a minute or until smooth.

Roll out dough to a rectangle about 30cm by 40cm.  Sprinkle with nuts, then top with brown sugar and cinnamon.  Dot with 50 grams of butter.  Roll up dough tightly from one long side.  Trim ends off then cut roll into 12 slices.  Lay slices down in pan.  Bake for about 20 minutes, but keep an eye on them so they don't overcook.

Melt the last 30 grams of butter with the golden syrup for 40 seconds in the microwave.  Brush over hot scrolls when they're out of the oven.  Delicious!

Spice Biscuits

This week I was commissioned by my sister to make 100 biscuits for an event her workplace was putting on.  The theme was "seasons" and this is the finished product...

And the production line in progress...

These little biscuits are super easy to make and the ginger and spice in them makes them very tasty too!


The ideas for decorations are endless...here are the same biscuits ready for my other sister's baby shower...

Or you can simply give them plain icing.  They're always a hit with adults and kids!  (This recipe makes about 30).


Ingredients:
125g butter, softened
1/2 cup caster sugar
1 egg
1/4 cup golden syrup
2 1/2 cups plain flour
1/2 teaspoon bicarbonate of soda
1 1/2 teaspoons cream of tartar
1 teaspoon ground ginger
1 teaspoon mixed spice
1/2 teaspoon ground clove

Icing
1 egg white, beaten lightly
1 1/2 cups icing sugar
2 teaspoons plain flour
2 teaspoons lemon juice (approx)
food colouring


Method:
Beat butter, sugar and egg with electric mixer until combined.  Stir in syrup and sifted dry ingredients, in two batches.

Knead dough until smoothe, then roll out between sheets of baking paper until 5mm thick.  Pop in the fridge for about half an hour. 


Cut shapes from dough and place on trays lined with baking paper.  Bake for about 15 minutes, at 150 degrees or 130 degrees fan-forced.


Cool on trays or a wire rack.  Spread with icing and set at room temperature.


Icing: 
Place egg white in small bowl, stir in half the sifted icing sugar; add remaining sifted icing sugar, flour and enough juice to make a thick spreadable icing.  Tint icing with colouring.

Beef Chow Mein

Today was one of those days when I got home at 5:30pm and didn't know what I was going to make for dinner.  Trusty Chow Mein to the rescue!  By 6pm, dinner was on the table - and I can safely say it was not only quick & easy, but cheap, healthy AND tasty as well!  I added some green beans and left the chilli out of this one for the sake of the one-year-old, but it still had a bit of bite to it.

Ingredients:
350g fresh chow mein or Singapore egg noodles
1 tablespoon oil
1 brown onion, thinly sliced
500g beef mince
2 garlic cloves, crushed
1 red chilli, deseeded, thinly sliced
1 tablespoon curry powder
1 carrot, peeled, finely chopped
1 capsicum, finely chopped
1/2 cup chicken stock
1/2 cup oyster sauce
2 cups Chinese cabbage (wombok), shredded

Method:
Place noodles in a bowl.  Cover with boiling water.  Stand for 2 minutes until tender.  Separate noodles with a fork and drain.

Heat oil in a wok over medium-high heat.  Add onion and mince.  Cook, stirring with a wooden spoon to break up mince, for 6-8 minutes or until browned.  Add garlic, chilli and curry powder.  Stir-fry for 1 minute.

Add carrot and capsicum.  Stir-fry for 4 minutes or until veges have softened.  Add stock, oyster sauce, noodles and cabbage. Stir-fry for 2 minutes or until heated through.

Play Dough

Warning - this is not a dinner recipe!!!

This afternoon Miss Hope and I were after something to do - so we made play dough!  So easy and fun!  Perfect to use with the Tupperware kids' cookie cutters, as pictured above.  Keeps in an airtight container or ziplock bag in the fridge for up to 6 months.

Ingredients:
1 cup plain flour
2 tablespoons cream of tartar
1 tablespoon oil
1/2 cup salt
1 cup boiling water
Food colouring

Mix all of the ingredients together in a bowl.  Done!

Tip: Add the food colouring to the boiling water then add to the other ingredients, it makes the colour incorporate much more easily.

Shepherd's Pie

I first published this recipe more than two years ago, but this one is new & improved!  Shepherd's Pie is always a big hit with my family.  This is one healthy, tasty and makes 8 serves - so it's perfect for a double batch if you want to have a night off cooking!  It comes in at just 250 calories per serve.  I used purple carrot in this one, which gave it a lovely dark & rich colour - but orange carrot is just fine too.

Ingredients (serves 8, 250 calories per serve)
650g orange sweet potato, peeled and diced (800g before peeling, top & tailing)
350g pumpkin, peeled, deseeded and diced
2 teaspoons dried herbs
olive oil spray
1 brown onion, finely chopped
2 cloves garlic
400g beef mince
3 teaspoons Moroccan seasoning
1 tablespoon tomato paste
2 large carrots (300g), peeled, diced or grated
2 small zucchini (250g), diced or grated
2 stalks celery, diced
400g can diced tomatoes
50g Parmesan cheese, grated

Method:
Preheat oven to 200 degrees celsius/180 fan-forced.

Cook sweet potato and pumpkin in microwave or in saucepan until tender.  Drain, season with herbs, salt and pepper and mash until smooth.

Meanwhile, heat oil in a large saucepan (I find the wok great to use) over medium heat.  Add onion and garlic and cook for about 5 minutes until softened.  Add mince, cook, stirring to break up mince for another few minutes.

Add seasoning and tomato paste and stir to combine.  Add carrot, zucchini, celery and tomato. Bring to the boil, then reduce heat and simmer for 5-10 minutes or until thickened.  Spoon into a baking dish (or for a bit of novelty for the kids, cook and serve in individual ramekins).  Top with sweet potato, then cheese and bake for about 20 minutes until golden.

Muffins

Anyone who knows me knows that I love baked goods!  Here is a super quick and easy muffin recipe that can be used with heaps of variations - choc chip (which is the photo above), berry, banana & spice and many more!  It's the Stephanie Alexander basic muffin mix and is always a winner!

Ingredients:
220g self-raising flour
1/2 cup caster sugar
3/4 cup milk or buttermilk
1 egg
3/4 cup vegetable oil

Method:
Preheat over to 180 degrees C and line a muffin tin.  Mix flour and caster sugar and any other dry ingredients (like chocolate chips, nuts, spices, dried fruit).

In a separate bowl, combine milk, eggs and oil and whisk together lightly.  Add any other wet ingredients (like fresh berries, grated carrot or apple or mashed banana).

Make a well in the centre of the dry ingredients, pour in the wet mixture and mix lightly together.  Spoon into muffin tins and bake for 20-25 minutes until lightly browned on top.

Cool on a wire rack and serve.

Chicken & Tomato Hotpot

This is an old favourite I've re-discovered, taken from the CSIRO Total Wellbeing Diet book.  It's a winner with the whole family and is surprisingly full of flavour despite using very basic ingredients.  While it's not super-quick, it's very easy to put it all in the pot then leave it to simmer.

Ingredients:
2 tablespoons olive oil
500g chicken thighs, cubed
1 leek, sliced and washed
2 carrots, finely chopped
2 sticks celery, chopped
2 cloves garlic, crushed
1.5 cups chicken stock
1 x 400g tin chopped tomatoes
2 tablespoons chopped flat-leaf parsley (can use dried herbs instead)

Method:
Heat oil in a large saucepan over high heat.  Cook chicken until browned.  Remove from pan and set aside.

Reduce heat to medium, then add leek and cook for a few minutes until soft.  Add carrot, celery and garlic and cook for another few minutes.  Add stock and tomato and bring to a boil.  Reduce heat to low, then return chicken to pan and simmer gently for 30 minutes.

Add herbs and season with salt and pepper.  It's hearty enough to eat as is, but if you want to make it go further, serve with rice or pasta.

Pumpkin Soup

One of my all-time favourite meals, which always ticks every box for me (cheap, easy, quick & healthy) is soup.  During Winter, I make soup once a week and experiment with lots of flavours - but nothing seems to beat pumpkin.  This recipe probably costs about $5 for four decent serves, so you can't get much cheaper than that!  I often substitute the herbs and spices for whatever's in the garden or pantry at the time.

Ingredients:
3 cups chicken stock (home-made is super tasty!)
1 cup water
1 kg butternut pumpkin, peeled and roughly chopped
1 large onion, roughly chopped
2 carrots, roughly chopped
3 sticks celery, roughly chopped
2 cloves garlic
1 teaspoon paprika
1/2 teaspoon turmeric
1/2 teaspoon ground coriander
1/2 teaspoon ground nutmeg
1 cup coriander leaves

Method:
In a large saucepan, bring chicken stock and water to a boil.  Add vegetables and spices and bring back to a boil.  Reduce heat and simmer for 20 minutes, or until vegetables are soft.

Allow to cool, then puree (my $12 stick blender from Coles does the job!).  Season to taste.  Serve topped with coriander and with crusty bread on the side.

Welcome!

This blog has been a long time coming - I have been meaning to get around to it for months, but with part-time work and full-time child-raising, it's just not been at the top of the list.  But with 7 weeks (give or take) until child #2 is born, I've decided to get cracking!

This blog has busy mums in mind, but I hope it will appeal to anyone and everyone!  Each recipe has to fit all or some of these criteria: CHEAP, EASY, QUICK & HEALTHY.

I would love to hear your recipe suggestions, so feel free to send them in.  Hopefully this can become a one-stop shop for mums who are forever asking and being asked, "what's for dinner?!?"