watermelon cointreau surprise

November 27, 2009

Today I came up with a new twist on the summer daiquiri.

I was making watermelon ice cream for the kids (just blend the watermelon and freeze) and put some leftover puree into the ice tray.

The cocktail is: double shot of cointreau with 3 ice cubes of watermelon.

Just the thing for a hot evening…

Of course I’m going to need a name for it, if anyone has any suggestions.





satay omelette noodles

November 12, 2009

Here’s my favourite lunch, fortunately it’s extremely easy, but does not make a good work lunch because you need a stove.

Take 2 eggs, some milk and whatever veges you like and make a small omelette, cut into small squares. Then make 1 packet of 2 minute noodles (Indonesian satay variety with chilli) and chuck it all into a bowl. Add some chopped mushrooms if you have time.

Yum yum. A kiddie or husband friendly version can be made with the less chilli variety of noodles.


November 9, 2006

The quality of the ingredients is more important than the presentation.

baby tofu omelette

November 7, 2006

250g silken tofu
100g sliced mushrooms
Half cup baby spinach
Half clove garlic

Saute mushrooms in butter or oil and garlic. When soft add spinach and cook until wilted. Add tofu and heat through. May need to be blended if for baby under a year old. If making for adults, add soy sauce, onion or capsicum to taste.

special scrambled eggs

November 7, 2006

Here’s a nice quick dinner, the one you have when you’re not really having dinner.

4 eggs
2 slices smoked ham
Half avocado
2 slices multi grain bread, toasted
1 carrot, grated
Milk, garam masala

Beat up eggs with milk, garam masala and carrot. Cook slowly while stirring. Spread avocado over the toast, place ham on top and scrambled eggs on top of ham. Yummy and quick.

tahini chicken stroganoff

October 11, 2006

I just made this with beef, but I think it works better with chicken…

Chicken breast or thigh cut into strips
Mushrooms, sliced (about same quantity as beef)
White wine or chicken stock

Stir fry the chicken, then add mushrooms and garlic, cook until soft. Add tahini and white wine, serve with rice and salad.

Hasn’t been made into baby food (a bit too meaty for them!)

mango chicken

October 8, 2006

4 free-range chicken breasts, cut into strips
Chicken stock
Onion, garlic
3 mangos, diced
Soy sauce
Sweet chili sauce

Pan-fry the chicken to brown it, then add garlic, onion and saute. Add chicken stock and condiments to taste, turn down heat and simmer for about 10 minutes. Add mangos and cook for 5 mins on low heat.

Serve with rice, and a salad of baby spinach, rocket and avocado. No salad dressing as the chicken sauce acts as dressing, or even combine the whole thing into a mango chicken salad.

To make into baby food, puree with rice and baby spinach.