Sunday, September 18, 2011

Homemade Veggie Stock

We all know that store-bought veggie stock can be loaded with salt and other flavour enhancers, so why not make your own at home. It really is easy to do, and tastes yummy. Here's my recipe:

To make 2 litres

2L of water
1 onion, unpeeled and halved
1 garlic clove, unpeeled and halved
1 carrot, roughly chopped
1 celery stick with leaves, roughly chopped
1 leek, roughly chopped
peelings of 1-2 scrubbed potatoes
1 bay leaf
1 parsley sprig

Combine everything in a deep saucepan. Bring to the boil, then lower the heat and simmer for 2 1/2 to 3 hours.

Cool, then strain thru a sieve, discarding all the vegetables and herbs in the sieve. Store the stock in the refrigerator and use within 3-4 days. Alternatively, freeze and use within 4 months.

And that's it!! EASY!!! I portion mine out and freeze for later use.

Thursday, August 11, 2011

It's Been Too Long

Hey all,

It really has been far too long, I know. Life (well, more specifically Roller Derby) has got in the way. But I've still been cooking up a storm, and have some gems to share with you. Am gonna get active again real soon, but am rather pooped tonight and just need to get to bed for a good night's sleep. Just wanted to let you know that I'm still here and I still care!!


Wednesday, March 30, 2011

Fruity Bread/Muffin/Cake!!!

This is one of the staples in our household - I always have to make double because Cam gets rather addicted to it! You can make it as a cake, as muffins or as a slice and it is equally delicious!

60g butter or vegetable oil (I use coconut oil)
60g honey (the original recipe calls for 125g honey, but I find that is way too sweet)
1 egg, beaten
125g carrots or apples (or a mixture), grated
2 bananas, mashed
90g self-raising flour (I use brown rice flour or wholemeal plain flour with a teaspoon of baking powder)
60g sultanas, dried cherries or apricots
1tsp lemon or orange zest, grated

  • Preheat oven to 180C
  • Cream the oil/butter with the honey
  • Beat in the egg
  • Add all the other ingredients and mix well (add extra flour, if necessary, until a spoon stands upright in the mixture)
  • Turn into your baking receptacle of choice and bake until golden brown (about 45mins)
 It will keep for about 4 days in an airtight container or freeze it for later use! Yum!!!

Wednesday, March 23, 2011

San Choy Bow

So this isn't really a classic kiddies dish, but my two LOVE it. They wolf down every last morsel and I usually end up topping them up with leftovers from my plate. Here's my recipe:

Small cos or iceberg lettuce for cups
Udon noodles (optional. I don't have the noodles but hubby & the girls like them)
500g beef, turkey or chicken mince
1/2 cup celery, finely diced
1 cup carrot, diced
1/2 cup frozen peas (cooked as per packet instructions)
1/2 cup spring onions
2cm piece of ginger (minced)
1 garlic clove (minced)
2 tbsp tamari (or soy sauce if you can't get tamari)
2 tbsp mirin
1 tsp fish sauce
Coriander for garnish

Optional extras:
Ground peanuts for topping
Water chestnuts

Fry onion. ginger, celery & carrot for 5 minutes.
Add mince and fry until browned.
Add peas & garlic & fry for another minute
Add sauces and fry for another few minutes.

Once heated through either serve with lettuce cups or on top of noodles.

This is such a simple dish and so tasty. I used to make it with oyster sauce & sweet soy sauce, but really it is just as nice with the tamari & mirin and you are using much more natural ingredients without all the added sugar. Give it a bash - you will love it!!

Wednesday, February 9, 2011


I love hummus. Before bubs came along I had made it once or twice without much success, and usually just bought it from the supermarket. But with my new-found lease of life in the kitchen I was game to try it again. And boy am I glad I did!! This is such a versatile dish for little ones and packed full of goodness. It is a source of complete protein, containing all nine essential amino acids.  It is also a great source of:
  • iron
  • vitamin B6
  • vitamin E
  • folate
  • fibre
  • potassium
and with some added extras it is even more nutritious.
The basic recipe I use is as follows:

1/2 cup of cooked chickpeas (I use dried chickpeas which I soak overnight then simmer for 60 minutes and then drain. You can use a can of chickpeas if you prefer)
2 tbsp tahini
2-3 tbsp lemon juice
1-2 garlic cloves
1/2 cup olive oil

Place the chickpeas in a food processor and process until smooth
Gradually add the olive oil until you get the consistency you desire
Add the lemon juice, tahini & garlic and process to mix

And that is your basic hummus. It freezes well for up to a month, so you can portion it out and freeze for later use.

Now for the fun part. There are so many other things you can add to hummus - here are some of my faves:
  • Roast a red capsicum then add to the food processor with the other ingredients. Reduce the amount of oil in the recipe by 1 tbsp, adding it back if necessary to create the right texture.
  • Add a handful of lightly steamed spinach to the food processor when blending the ingredients.
  • Stir ground cumin into your prepared hummus, or top with sweet paprika.
  • Replace the chickpeas in the recipe with white beans (like navy beans) or black beans.
  • Add 1/4 cup to 1/2 cup pureed sweet potato or pumpkin to the blender whilst mixing the ingredients.
  • Add natural yoghurt to the blender for extra creaminess and extra calcium!
  • Add 1 or 2 chopped, cooked beetroot to the hummus and blend well. This produces a fantastic pink hummus that may attract even the pickiest eater!
  • Stir a little curry powder into prepared hummus for a unique and surprisingly good zing of flavour!
Today I added some cumin and some yoghurt, and it was definately my best batch yet. I toasted a wholemeal pitta bread and spread hummus, cream cheese and tuna in the middle and served to the girls. They loved it!!

(Thanks to for all the extra hummus ideas!!)

Thursday, January 27, 2011

Healthy Meatloaf!!!

Meatloaf is one of those things that I heard a lot about in the movies, but had never eaten it. I made it for the first time a few weeks ago and it is now one of the staples that I try to keep in the freezer at all times. Believe it or not it is an incredibly versatile dish, and also pretty healthy. The bubs love it and so do me & Cam!! Here's my recipe:

Healthy Meatloaf

500g organic beef mince
1 cup wholemeal breadcrumbs (I've also used cooked quinoa, and it worked great)
1 small onion, grated
1 carrot, grated
2 tablespoons tomato paste
2 tablespoons chopped herbs (use parsley, coriander, basil, whatever you have)
1 egg lightly beaten
Any other veggies you fancy - I have added chopped green beens, zucchini, corn, peas, collard greens

1. Preheat oven to 180C
2. Line a loaf tin with baking paper.
3. Mix all ingredients in a large bowl and mix with hands until combined
4. Place the mixture into the loaf tin
5. Cover with tin foil and bake for approx 1 hr (or until cooked thru). I take the tin foil off for the last 5 mins or so, to let the top brown.
6. Remove from oven and pour off excess fat.

When cooled, you can cut it into slices and freeze in portions for a quick meal. Some meal ideas are;
  • You can serve it on it's own with veggies
  • You can mix it with noodles, veggies & tamari
  • You can mix with cooked pasta & cheese
  • You can put it in sandwiches
Really, a rather versatile dish!