​Broccoli and cauliflower is something we have in our house quite regularly. We like it boiled or in recent times baked.

It is a great side to many dishes. My problem is that once I have cooked it, I have very little to put on the table as it gets picked at by various members of my family whilst I'm preparing the rest of dinner. They love it that much.

Broccolini is cooked the same way as broccoli. Just cut off about 1-2cm from the base of the stems, and cook as you would broccoli below. 

This is healthy, simple and tasty.

​Serves 4

2-3 heads broccoli, cut into florets
or 
1 head of cauliflower, cut into florets
Extra Virgin Olive Oil
Salt and pepper
Boiled: Bring a large pot of salted water to the boil, you need enough water to cover the florets completely once added.

Add the broccoli or cauliflower into the pot, don't overcrowd, do it in 2 or 3 batches if you need to. Also by not overcrowding, it will come back to the boil a lot quicker. Once I add the broccoli, I set my kitchen time to 4 minutes (5 minutes for cauliflower), and cook for 4 minutes (5 minutes for cauliflower), don't wait for it to come back to the boil before starting your 4 minutes. This you cook to taste, you want it crunchier, cook it less, you want it softer, cook it more.

Remove with a slotted spoon and place in a bowl. Lightly season with salt and pepper (I prefer white pepper), drizzle with some extra virgin olive oil. Do not mix.

Repeat with next batch of broccoli or cauliflower, each time season lightly with salt and pepper, drizzle with some more oil, don't mix. Mixing breaks up the florets and it looks messy.

Serve hot or cold.

Baked: Preheat your oven to 210C/190C fan forced.

In a large bowl add the broccoli and/or cauliflower, drizzle with a little oil, stir to coat.

Transfer the broccoli and/or to a baking paper lined baking sheet large enough to fit everything in a single layer with a bit of space between the florets, use two baking sheets if needed. Season with salt and pepper, to taste.

​Roast the florets for 25-30 minutes (switching the trays if using two trays halfway through cooking) bake until the florets are starting to char around the edges.

Serve hot or warm, but it's also good cold.

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​This is my families version of party food. I have been to so many parties growing up where crumbed prawns were served. They are great for parties, they are bite size, crisp and delicious.

Now I didn't often make this at home, I don't know why, as I love them, I just forgot to make them, I guess. But recently I was at a family party and my daughter had crumbed prawns and the next day she told me I need to make crumbed prawns. So I did.

She doesn't actually love prawns, but she loves crumbed prawns, the rest of us do to.

Now for this, if you don't want to buy fresh raw prawns and you hate having to peel them, just buy frozen peeled prawns, I always have them in my freezer and for this, they work just as well and save a lot of time.

I have stated amounts for flour and breadcrumbs, but just have a little extra on hand, just in case you need it. And the breadcrumbs although you can use other types of breadcrumbs, for me, it has to be panko.

These are delicious, crispy perfect finger food for parties, they need to be tried. Soon.

​Makes 24
​
​24 raw king prawns
3/4 cup plain flour
2 eggs
2 tablespoons milk
2-3 cups panko breadcrumbs
vegetable or peanut oil, for deep-frying

Tartare Sauce:
250g mayonnaise (Thomy brand)
2 teaspoons Dijon mustard
45g capers, finely chopped
30g dill pickles (gherkins), finely chopped
2 tablespoons finely chopped dill (optional)

fine sea salt, for sprinkling
lemon wedges, to serve
​
​Peel the prawns, leaving the tails attached. Take a small sharp knife and cut a line along the back of each prawn, where you can see the digestive tract – from the tail end to the head end. Make sure you don’t cut right through the prawn – just three-quarters of the way. Remove the digestive tract and discard.

Use your fingers to open the prawns up from the incision and flatten them down. 

Prepare three bowls, one of well-seasoned flour, one with beaten eggs and milk and one with breadcrumbs. 

Individually dip the prawns in the flour, shaking off any excess. Dip into the egg mixture, allowing any excess egg to drip back into the bowl, then cover with the breadcrumbs, pressing down lightly to help them adhere. 

Place on a tray lined with baking paper. Repeat with all the prawns. If not frying straight away, cover with plastic wrap and place in the refrigerator.

Tartare Sauce: In a small bowl add the mayonnaise, mustard, capers, gherkins and dill (if using). Mix until combined, and your done. Too easy.

When ready to cook, one-third fill a deep-fryer or large heavy-based saucepan with oil and heat to 170°C, or until a cube of bread dropped into the oil turns golden brown in 20 seconds. Cook the prawns in batches for 2 minutes, or until golden and just cooked through. Drain on paper towel and sprinkle with fine sea salt. 

Serve with lemon wedges, and tartare sauce.

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​In a previous post I mentioned my husband loves all things 'pickled'. Here is another recipe I tried to make for him, as I know he loves Kimchi, as he will buy it at times when he feels like eating it. So when I came across a quick and easy version I figured I would try it. I mean, in all honesty, if it didn't work it isn't an expensive thing to throw out. Not that I like throwing out food, but if it doesn't taste great, I would have to.

Now I am no expert in Asian food, complete amateur actually, I follow recipes and try things, but I could never just throw things together to make a meal. The ingredients were easy to find, all except the Korean Chilli Powder. As I didn't feel like going to an Asian grocer that day, I opted to use fresh chillies, which was in the recipe as a substitute for the chilli powder anyway. And because I used fresh chillies and I know kimchi has a red colouring to it, I added some hot Hungarian paprika powder (about 1/2-1 teaspoon), just so I could get the red colour going through the kimchi.

I have since made it with Korean Chilli Powder, and although it tastes great, I prefer the fresh chilli version.

My husband was skeptical at first, he thought it wouldn't work, but it did, and he loved it. The kimchi can last up to 3 months in the fridge, no chance in my house, it was gone in 4 days, my husband just kept going back to the jar non stop. He even said it was better than kimchi he buys from Asian take away shops.

I always double the recipe when I make this.

The recipe states not to wash the cabbage prior to salting, just shake off any soil, I find cabbage quite clean. so this is not a problem.

Everyday I would pop the lid open, so my jar doesn't 'explode' as the lid starts to round up during the fermentation process.

So this is now something my husband asked if I could make once a month, so I hope you give this a try and love it as well.

Recipe adapted from the May 2015 issue of Taste Magazine

Serves 12

1/2 wombok (Chinese cabbage), cut into 5 x 6cm slices
30g (1/3 cup) sea salt, medium to fine ground
375ml (1 1/2 cups) warm water
5-6 garlic cloves
1cm piece fresh ginger

4-6 tablespoons gochugaru (Korean chilli powder)
or
3 long fresh red chillies, chopped (+ 1/2 teaspoon hot Hungarian paprika, see intro *)

2 tablespoons fish sauce
1 1/2-2 tablespoons caster sugar
3-4 green shallots, sliced diagonally into 1.5cm slices


Place the cabbage in a large glass bowl. Sprinkle with the salt and pour over the water. Toss to combine and set aside for 1.5 hours, turning the cabbage occasionally, or until wilted. Rinse under cold water at least 3 times, then transfer to a colander. Drain well (as it will ensure crunchier kimchi). Place in a large clean bowl, set aside.
​
In a small food processor add the garlic, ginger and gochugaru (or chilli and paprika), blitz until finely chopped. Add the garlic mixture, fish sauce, sugar and shallots to the cabbage. Use your hands (rubber gloves come in handy here) to quickly but thoroughly combine.

Place the kimchi in a large sterilised glass jar, allowing a 3cm gap from the top of the jar (as liquid can overflow during fermentation). I gently pressed the kimchi down so that the liquid covers the cabbage. Set aside at room temperature for 3 days to ferment.  Store in the fridge for up to 3 months.

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​Okay so this recipe was made up because I had leftover rump steak that I had pan fried from the night before in the refrigerator. I don't particularly like eating cold steak, so I needed to find a new way to serve it, so that I would enjoy it.

Then I found this recipe for roast beef canapes. Now my beef wasn't roasted but I felt it would still work.

And it did. I found these delicious. The night before I had served the rump steak sliced, now for this recipe, I sliced each slice in half again, to make each slice as thin as possible.

The original recipe states '200g sliced rare roast beef, cut into strips', I just used what I had, and I loved it.

The horseradish mayonnaise was simply amazing, so good and the roasted capsicums, you could make your own, but I used thin capsicum strips from a jar, I like this brand as they are already sliced in small strips and they aren't too 'vinegary', but you use whatever brand you like.

​Now regarding the bread, as I was only making a small sample with my leftovers, I just sliced it and put it in the toaster, but if I was doing it for a party, I would do it as per recipe.

Toasted bread can be made up to 1 day ahead. Store in an airtight container. Horseradish mayonnaise can be made up to 2 days ahead. Store in an airtight container in the fridge.

This was easy, super delicious and I know I'm making this again and again.

Recipe adapted from www.taste.com.au

Serves 8

30cm-long baguette bread
olive oil cooking spray
300g rump steak
200g roasted red capsicum, thinly sliced

Horseradish Mayonnaise:
1/2 cup mayonnaise (I used Thomy mayonnaise)
1 tablespoon horseradish cream
1 1/2 teaspoons dijon mustard
​
Preheat oven to 180°C/160C fan forced. Trim ends from bread. Cut into 24, 5mm-thick slices. Place bread slices, in a single layer, on 2 oven trays. Spray with oil. Bake for 8 to 10 minutes, swapping trays over halfway through cooking, or until light golden. Remove to a wire rack to cool completely.
​
Season rump steak with salt and pepper, drizzle with a little oil. Pan fry in hot frying pan for 3 minutes, turn and pan fry for 2-3 minutes or until cooked to your liking. I like it do be medium-rare. Allow to cool, it can be cold. Slice into thin slices.
​
Meanwhile make horseradish mayonnaise by combining mayonnaise, horseradish cream and mustard in a small bowl. Season with salt and pepper.
​
Top each bread slice with roast beef. Dollop with horseradish mayonnaise and top with capsicum. Season with pepper. Serve immediately.

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​This is something I make for my kids, something that I make after school if I know 'dinner' isn't going to be until 8:30pm because of sports. So I make this, they eat, they go off to their sports, then 'dinner' at 8:30pm, when we are all home, will be a bowl of soup for them, as they come home from sport hungry again, but prefer something light at that time. My husband would then have soup with us and his 'dinner' would be the meat the soup was made with, as he loves that.

This is something I would make for a kids party, or if my kids have had enough of sandwiches for school lunches, I'l make this and put it in a thermos for lunches for a few days.

Now I say this is for the kids, as my husband doesn't love pasta bakes, but me, I love it to. I love that it is easy to make and it's tasty.

Now I make one large pasta bake, but you can if you prefer, make them individual by baking them in small ramekins.

So if you love a pasta bake, this one is simple and tastes great.

Recipe adapted from the Woman's Day Cookbook 'The ABC...of kids cooking'

Serves 6

3 cups elbow pasta or other short pasta
1 tablespoon olive oil
1 onion, diced
1 clove garlic, finely chopped
500g chicken mince
100g mushroom, finely chopped
400g can diced tomatoes
375g jar tomato pasta sauce
1 teaspoon vegeta
1 cup water
2 tablespoons chopped basil
1/3 cup grated parmesan
1 cup grated tasty cheese

Lightly grease your baking dish.

Heat oil in a medium saucepan over low-medium heat. Add onion and garlic, saute for 3-4 minutes or until onion softens.

Increase heat, add the mince, cook, stirring, breaking up the mince with a wooden spoon, for 4-5 minutes. Add the mushrooms, stir through.

Add the diced tomatoes, tomato pasta sauce, vegeta and water. Season with salt and pepper. Stir, bring to a simmer and cook, uncovered, for 1 hour, stirring occasionally.
​
Cook the pasta in a large saucepan of boiling salted water as per packet instructions, until al dente. Drain well.
​
Preheat oven to 200C/180C fan forced.
​
To the cooked sauce, stir in basil, season to taste. Add the sauce to the cooked pasta, mix well to combine. Pour into your greased baking dish.

Sprinkle over the tasty and parmesan cheese.

Place a sheet of baking paper over the cheese, then cover the dish with aluminium foil.

Bake for 35 minutes, then remove baking paper and foil, and bake about 20 minutes or until the cheese has melted and is golden.

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​This is a lovely side dish, it is easy to prepare and tastes great. I love to serve it with my Chinese Roast Duck and some steamed rice.

Works beautifully with bok choy also.

​Recipe adapted from www.taste.com.au/

Serves 4-6

2 bunches gai lan (Chinese Broccoli), washed
1/4 cup (60ml) oyster sauce
1 garlic clove, crushed
1 1/2 tablespoons light soy sauce
1 teaspoon caster sugar
1 tablespoon vegetable oil
2 teaspoons sesame oil
​

Cut the gai lan stems from the leaves. Slice the stems in half lengthways. Cut the leaves in half crossways.

In a small bowl add the oyster sauce, garlic, soy sauce and sugar, mix well to dissolve the sugar.

Bring a large pot of water to the boil. Add the gai lan stems and leaves and cook for 3 minutes or until bright green and tender crisp. Drain.

Arrange the gai lan on a serving platter.

Heat the vegetable oil and sesame oil in a small frying pan over high heat for 30 seconds. Drizzle over the gai lan. Drizzle over the oyster sauce mixture and serve.

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​My family love duck. As this was baking everyone was getting excited to eat it.

I love to serve this with rice and Bok Choy with Garlic, Honey and Soy and also with Chinese Broccoli with Oyster Sauce. 

Use leftover bones as the basis of a noodle soup and add leftover duck meat at the end to warm through.

​This is simple and delicious.

Recipe adapted from Woolworths Fresh Magazine

Serves 6

1 x 1.9kg whole duck
2 teaspoons five-spice powder
2 teaspoons caster sugar
2 teaspoons salt
2 garlic cloves, bruised
6 slices ginger
2 star anise
2 tablespoons soy sauce
2 tablespoons shaoxing wine or dry sherry
2 tablespoons honey

Steamed Rice and Stir Fried vegetables, to serve
​
Preheat oven to 200°C/180C fan forced. Rinse duck and pat dry with paper towel. Combine spice, sugar and salt. Rub into skin and cavity. Place duck, breast-side down on a greased rack in a roasting pan. Place garlic, ginger and star anise inside duck.
​
Combine soy, shaoxing and honey in a saucepan and simmer for 1 minute. Brush glaze all over duck and place into middle of the oven. Reduce temperature to 190°C/170C fan forced and bake for 40 minutes, brushing occasionally with glaze.
​
Turn duck over, brush with glaze and cook for a further 45 minutes, brushing occasionally with glaze until cooked and skin is a deep-golden brown. Remove from oven and rest for 20 minutes before serving.
​
Cut into pieces and serve with steamed rice and stir-fried vegetables.

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​Serves 6-8

1 medium cauliflower, cut into small florets
1 large onion, finely chopped
1 large carrot, grated
1 large potato, grated
1 zucchini, grated
Chicken stock powder, to taste
2 teaspoons vegetable oil
1/2 teaspoon curry powder
Salt and pepper, to taste

6 bacon rashers

Crusty bread, cut into cubes
Extra virgin olive oil, for croutons
1-2 cloves garlic, finely chopped

Extra virgin olive oil, for drizzling
​
Heat oil in a large saucepan, over a medium heat. Add all the vegetables and sauté for 5 minutes or until the vegetables soften.

Add the curry powder and enough water to cover the vegetables. Add chicken stock powder (usually 1 teaspoon per cup of water), but it is to taste. Bring to the boil, simmer until the vegetables are soft.

Using a stick blender, blitz the soup until nearly smooth (I like a few chunks left behind).

If your soup is too thick, now you can add more water, I generally don't.

Return the soup to the boil, season with salt and pepper, simmer for 30 minutes.

While the soup is simmering away.

Lay the bacon rashers on an oven tray. Grill on both sides until crispy. Chop up into a small dice.

Place the bread on a clean oven tray, drizzle with oil and sprinkle with garlic, season with salt and pepper, mix together. Place under the grill, mixing occasionally, grill until crisp.

Ladle soup into a bowl, sprinkle with some bacon, add the garlic croutons and drizzle with some extra virgin olive oil.

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​Recipe adapted from www.taste.com.au

Serves 4

1 tablespoon peanut oil
2 bunches bok choy, washed, quartered
2 garlic cloves, thinly sliced
1 tablespoon honey
2 tablespoons soy sauce
1/4 teaspoon sesame oil
​

Heat oil in a large wok or large frypan. Swirl to coat. Add the bok choy, stir fry for 2 minutes, or until just wilted.

Add the garlic, honey and soy and continue stir frying for a further 2 to 3 minutes, or until the bok choy is just tender.

Turn off the heat, add the sesame oil, stir through. Serve while still hot.

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​Last night I made my Perfect Roasted Pork Fillet with Apples and I needed to come up with a side to serve with it. I had a few potatoes in the house so I came up with this.

Well, did my family love this, yes they did. My kids have stated from now on this is how they want their potatoes cooked-'it is far better than chips' they said. And for me that was great as it was a lot quicker than making chips, wasted far less oil, and both my husband and I loved it also.

Proud to say I thought this one up without looking into a cookbook. However I know I didn't invent pan frying potatoes.

Now with the potatoes, the smaller you cut them, the faster they cook. I cut them roughly into 1-2cm cubes. I didn't measure, nor did each piece look the same.

Also if you are like me and you keep duck fat in the refrigerator (which I reserved after I cook duck) then use that instead of oil and butter.

Give this a go you will not be disappointed.

​Serves 4

​2 tablespoons sunflower oil
20g butter
4 very large potatoes, cubed
2 sprigs thyme
Salt and white pepper, to taste
2 tablespoons oil, extra, if needed


In a large frying pan over medium-high heat, add the oil and butter. When the butter has melted add the potatoes and stir through to coat the potatoes in the oil and butter.

Sprinkle over the thyme leaves, discard the stalk. Season well (to taste) with salt and white pepper.

Pan fry the potatoes for 15-20 minutes, stirring every 2 or so minutes, until the potatoes are golden, crisp and cooked through. (Reduce the heat to medium if you feel the potatoes are burning, not colouring as pictured).

Around the 10 minute mark, I added 1-2 tablespoons more oil as the potatoes had absorbed the oil, keep an eye out, add more oil if needed. The oil gives you the crisp outer crust.

​Once cooked drain on paper towels.

​​Before serving, taste for seasoning, add more if needed. Place in a serving bowl.

Serve hot.

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