Tag Archives: delicious

April cook-a-long: Wrap-up

Wow! What a week. Thank you so much to each and every one of you for participating in our very first My delicious year cook-a-long! I am overwhelmed and humbled by the enthusiasm and support you have all shown towards this initiative.

Thank you to those who had the courage to share your dinner with us on the Facebook page. What a great effort! In honour of braving the social media critics, I wanted to share a summary of some of the pictures and feedback shared.

“Yum!! It was a huge hit in our house…” – Denica

“Needed a bit more soy sauce……but yummy!!!!!  Oh and we used a coconut curry paste……more for our taste!!!!” – Melissa D

“I used red curry paste instead of korma (less sat. fat). Advice is to have everything out ready to go, as it doesn’t take long to cook. Yummy!” – Sherry

“Yummy, quick and easy… Thanks for organising tonight’s cook-a-long Brig. So nice not to think about what to cook!! What’s for dinner next month?? Everyone check out my delicious year for inspiration!” – Lisa

“Just had ours, really yummy, even my 14yr old had seconds!!…already started eating before I realised I should of taken a photo. Looking forward to next week Wednesday….thanks Brigitte. This is a really great idea!!!” – Meegan

“Really enjoyed this dish. Very tasty. Added capsicum for colour. Kids enjoyed this dinner …” – Daniel & Jodie

“Thanks for the inspiration Bree…that was yum!!! The only thing I changed was not adding coriander…I’m not a fan.” – Melissa O

“Here’s my version. Have never cooked green prawns before and was pleased it was a success. Was extremely tasty but would tweak it next time to halve the noodles and stock and add more prawns. Looking forward to May’s cook-a-Long.” – Alina

My goal for the cook-a-long was to:

  • give you the night off from planning what was for dinner by providing you with a recipe and a shopping list
  • inspire you to try something you many not have cooked before
  • provide you with a recipe that was flexible, one that could easily be modified to suit all tastes
  • provide a platform to share your experience .

Reading through the feedback I am so thrilled to see people cooking with ingredients that they haven’t used before, modifying the recipe to suit the tastes of your family (lots of different types of curry pastes used) and lots of children who happily ate their dinner. What a winner!

Now April’s cook-a-long is over, it is time to start thinking about next month. The date for the May cook-a-long will be Wednesday 8 May. Lock it in your diaries. I would love to hear from. What you would like to cook? Or maybe what wouldn’t you like to cook? Perhaps you’d like to suggest a “core ingredient” a la Masterchef-style?

Ultimately though, the cook-a-long will always remain affordable, achievable and delicious!

Tell your friends!

X Bree

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Roast pork steaks with tomatoes and pine nuts

Roast pork steaks with tomatoes and pine nuts

Love a quick weeknight dinner. This one is a winner. Only five ingredients: lean pork steaks, a punnet of cherry tomatoes, a splash of balsamic vinegar, a handful of pinenuts and a handful of basil. So much flavour from just a few ingredients. So easy to adapt for one person or ten. Serve it with your chosen carb. Here’s a link to the recipe.

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04/04/2013 · 9:37 am

Moving on from March

Moving on from March

Moving on from March

And so here we are, another month down. Where is this year disappearing?

Another month of cooking fabulous, delicious things, without too many failings or freak outs!

Here’s a quick recap of the highlights:

Top 3 sweet treats

  1. Plum tray bake (Mar 2012, p. 66)
  2. White & dark chocolate jaffa swirl cake (Mar 2007, p.93)
  3. New York vanilla cheesecake with blueberries – COVER (Mar 2005, p. 25)

Top 3 easy weeknight dinners

  1. Stir-fried rice with chilli tuna (Mar 2004, p. 72)
  2. Beef and vegetable stir-fry (Mar 2006, p. 40)
  3. Chilli salmon noodle salad with lime & herbs – COVER (Mar 2009, p. 89)

Top 3 cheap and cheerful and vegetarian!!!

  1. Greek bean & silverbeet stew (Mar 2007, p. 138)
  2. Root vegetable & chickpea tagine (Mar 2012, p.70)
  3. Pasta puttanesca (Mar 2003, p. 146)

I feel like I am starting to get my groove on with this whole little challenge now. It feels really comfortable.

Some people have asked me how I go about choosing what I make so as I start a new month, I thought I might give you a brief insight into how I approach each month:

  • In the last week of the month prior, I pull out all of the magazines for the next month. (of which there are twelve)
  • Starting in 2002 I start looking through each magazine and tagging the recipes that catch my eye or appeal to my tastes. I do this fairly quickly, so as not to get too caught up in the stories or other bits and pieces in the magazine. (otherwise you can imagine this would take me a week!)
  • The next step is to write a list of all the recipes I have tagged and where they come from. I do this by year.
  • Once this is complete, this is the list I go to each week to create my menu plan. It is a quick glance system where I can choose a good balance of sweet or savoury, easy or difficult recipes to cook based on my time and other commitments that week. For example, I save complicated or time consuming recipes for the weekend when I have more time.

I hope that this gives you a little insight into how I find the time to cook my family a delicious meal every night.

I would really like to thank each and every one of you who have taken the time to read the blog, leave a comment or like what I am doing.

I am particularly chuffed by how many of you have already signed up to take part in the very first My Delicious Year cook-a-long. In case you are yet to sign up, the recipe and shopping list is out now. Head over to the My Delicious Year facebook page to be kept up to date with what is going on. And mark your calendar for Wednesday 1o April.

I look forward to continuing to share My Delicious Year with you!

X Bree

P.S You can find a full list of what I cooked during March here

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April cook-a-long: Recipe reveal

Hello friends,

Here is the moment you have all been waiting for. The details for the April cook-a-long are here.

I have chosen a recipe that I hope you will find easy, fast and affordable.

The possibilities are endless. If you are not particularly fond of prawns, feel free to swap them for something you enjoy. Try chicken or a firm fish fillet or even fried tofu.

Don’t forget that this month’s cook-a-long will take place on Wednesday 10 April.

Once you are finished cooking, take a moment and capture a photo your meal. Post your picture and comments on the My Delicious Year Facebook page or share it on instagram using the hashtag #cookalong and tag @mydeliciousyear.

I can’t wait to see how you all go.

X Bree

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Eat your vegies, please?!?!?!

As a mother of a 2 and 4 year old it is a constant battle to make sure my children are eating a balanced diet. When it comes to vegetables, that battle is far from won.

My children are very much routine kids. They like to know where we’re going, when we’re going, for how long and who else will be there. When it comes to dinner it’s pretty much the same. When is dinner? What’s for dinner? What’s for dessert?

We are almost at the start of month three of the My Delicious Year challenge. During the past two months I have abandoned all the tried and tested family favourites in lieu of cooking my way through the more than ten years of delicious. Magazines I have been collecting. This means the kids have been served something different for dinner every night for the past sixty days. For kids who love predictabilty, this has been a challenge. So of course there have been some highs and some lows. But I am regularly suprised by what they actually eat versus what I think they will eat.

Greek bean & silverbeet stew

Last nights dinner, Greek bean & silverbeet stew was a good example. It ticked all the boxes for a meal the kids probably wouldn’t eat. It had:

  • green stuff (silverbeet and zucchini)
  • cannelini beans / lentils
  • everything was mixed together (my kids like things served separately which makes all the “yucky” stuff easily identifiable and avoidable)

Prepared for the usual bribery negotiations required to get the kids to even try it, I was surprised to watch B2 tuck in with absolutely no fuss at all, and ask for more! What the?

B4 on the other hand commenced his usual “ew it has green stuff” meltdown. Fortunately, being the Easter long weekend, we had an abundant supply of chocolate bribery available.

But before we bring out the chocolate, we put in place the “mouthfuls” rule.

What is it? Well it became very clear to us that our children are far smarter than what they make out. So we have implemented a “mouthfuls” rule for B4. As he is four years old, he needs to eat four mouthfuls of what is served before he can leave the table. The rules are:

  • you can’t say you don’t like it if you haven’t tried it
  • you can say you don’t like it if you have tried it
  • even if you don’t like it, you still  have to have your “mouthfuls” to try it (one for each year of their life)

Sound mean? Well in my defence, this approach has really worked on B4 who in the past has been stubborn, emotional and fussy when it comes to trying new foods, particularly vegetables. He understands numbers and what four means and now he understands the “mouthfuls” rule. More often than not he eats his four mouthfuls before complaining that he doesn’t like what he’s eating. And then, on the odd occasion, he turns to me with a look of surprise on his face and says “mummy this is actually yummy”. Small victories…

X Bree

Leave a comment to share what strategies you use to get your kids to eat their vegetables or to try new foods?

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Introducing the My Delicious Year monthly cook-a-long

What is it?

Join in for a once a month cook-a-long. On the first day of each month I will provide you with a recipe and shopping list. The recipe will be affordably priced and of easy to moderate difficulty.

When will it take place? 

The cook-a-long will take place on the second Wednesday of each month. An event will be created on the My Delicious Year Facebook page at the start of each month. Please join the group to stay up to date, and don’t forget to invite your friends to join in.

Where will the cook-a-long take place?

The idea is for you to cook the recipe in the comfort of your own home. Cook the selected recipe for your family, friends, neighbours or someone special. Once you are finished cooking, take a moment and capture a photo your meal. Post your picture and comments on the My Delicious Year Facebook page or share it on instagram using the hashtag #cookalong and tag @mydeliciousyear.

Why a cook-a-long?

One of the main goals I set when starting out on this blogging adventure was to inspire others to cook. The idea behind the cook-a-long is to encourage you to try a new recipe each month by making it accessible to all and as simple as possible. After the cook-a-long we can then come together as a group to talk about the recipe – like a virtual book club, but for recipes.

The first cook-a-long will take place on Wednesday 10 April.

I’d love to hear what you think about this idea and whether you will be participating.

X Bree

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