Tag Archives: food

November cook-a-long: recipe reveal

Hello friends!

Here is the recipe you have all been waiting for – the November cook-a-long is here!

This time of year is just busy, busy, busy.  With Christmas just around the corner, the last few weeks of school playing out and the silly season already upon us, I am really looking forward to a couple of quiet weeks.

The recipe this month is for Chilli beef on avocado. Given most of us are time poor (and generally just poor!) this time of year, I have chosen something that is quick, easy and cheap to make. Not only that, I highly recommend that you double the recipe and freeze half. That way you will have another dinner sitting in your freezer over Christmas for one of those nights when you don’t feel like cooking and your kids still insist on eating dinner!

The full recipe and shopping list for the November cook-a-long can be found here.

Don’t forget to mark Wednesday 20 November in your calendar and invite your friends.

Once you are finished cooking, take a moment and capture a photo of 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.

Happy cooking,

X Bree

 

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August cook-a-long: Recipe reveal

Welcome to August, friends!

In another 15 days my baby is turning 5. B4 will become B5. Goodness gracious me. This year is absolutely flying by. And here we are at our fifth cook-a-long…already!

This month I really umm’d and aahh’d about which recipe to choose. I even “phoned a friend” (thanks Denica!) to get a second opinion, so I really hope you enjoy the recipe I (we) have chosen.

The recipe this month is Pork Schnitzel with apple salad. Something to keep the carnivores in our lives happy.

Full details for the August cook-a-long can be found here.

Don’t forget to mark Wednesday 21 August in your calendar and invite your friends.

Once you are finished cooking, take a moment and capture a photo of 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.

Good luck,

X Bree

If you have any themes, cuisine’s or key ingredients you would like to see in future cook-a-long’s, make sure you either leave a comment below for me or send me a message through the Facebook page. I love to hear from you guys.

 

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July cook-a-long: Recipe reveal

Hello friends,

Well here I am on the 12th of July posting the July cook-a-long recipe. Goodness me! Slack hey?

I’m the first to admit that life is a bit hectic for our little family. Huge kudos to those of you out there working full-time and raising a family. I don’t know how you do it…

So the theme for this month is “keep it simple”. This month’s recipe is a very simple Savoury Lamb Pie. If you would like to take it to the next step, have a go at making your own shortcrust pastry.

All the details for the July cook-a-long can be found here.

Don’t forget to mark Wednesday 17 July in your calendar and invite your friends.

Once you are finished cooking, take a moment and capture a photo of 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.

If you have any themes, cuisine’s or key ingredients you would like to see in future cook-a-long’s, make sure you either leave a comment below for me or send me a message through the Facebook page. I love to hear from you guys.

Good luck,

X Bree

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Filed under budget friendly, Cook-a-long, easy, July

June cook-a-long: Wrap-up

Hello my beautiful friends!

Here we are. Another month gone by in a blink of the eye. Goodness gracious me! We are almost half way through the year already!

As the nights are getting cooler and the days are getting shorter, all I can think about is what to cook that will warm me up! The answer? Soup, soup and soup!!!

Fortunately, thanks to the June issue’s of ABC delicious. Magazine, there has been no shortage of fabulous soup recipes.

Having made at least six different soup’s this month (much to the disgust of B4), I can honestly say that THE BEST one was the Vietnamese chicken, lemongrass & rice soup from the June cook-a-long. So much so that I actually made it twice in one week!

Me

I just love the combination of spring onion, ginger, lemongrass and chilli. In fact, I often have to hold myself back from cooking Asian food every night of the week. I seem to be drawn to those flavours.

It seems though that I may have put a few of you off with the recipe I chose this month, which resulted in a bunch of you not getting time to cook-a-long with me this month. (sad face)

For those of you who don’t have time to make your own stock, I can only encourage you to just try it once. In actual fact, it cooks itself. Just pop all the ingredients in a pot on the stove and let it gently simmer for a few hours. Until you taste it, you won’t realise just how much better homemade chicken stock is. Comfort in a bowl…

Dessert

As a huge chocolate fan, I have to confess to not actually loving the dessert this month because there was too much chocolate in it!!! Here’s what I DID love about Jamie Oliver’s Chocolate & orange croissant-bread-and-butter pudding:

  1. I didn’t actually have to make it. My little sister Beck whipped up dessert. It was that easy! (Thanks Beck!)
  2. Croissants.
  3. Butter
  4. Cream
  5. Need I list any more?

Thank you so much to those that did actually participate in the cook-a-long this month. I really hope that you and your family enjoyed the recipes as much as we did.

Just a reminder that cook-a-long will now take place on the third Wednesday of the month. The July cook-a-long will take place on Wednesday 17 July. The Facebook event is now open. Don’t forget to head over and join in and invite your friends!

Until next month.

Take care,

X Bree

Stay tuned: Next month we have a fab new recipe to cook and a GIVEAWAY! Yay!

 

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June cook-a-long: Recipe reveal

Hello friends,

So I’m running a bit late this month. Ok, so I’m actually running a whole lot of late this month. So sorry peeps.

This year is rapidly getting away from me. Anyone else feel the same way? June already…

Firstly I need to let you know that I need to change the date of the cook-a-long. I have a regular commitment at night at B4’s school on the second Wednesday of each month, so with that in mind, I would like to shift the cook-a-long to the third Wednesday of the month. That would make this month’s cook-a-long Wednesday 19 June. Hope you don’t mind…

Anyway, back to the big recipe reveal!!!

After finally getting a free night to look through all the June magazines, one thing really stood out. June arrives and there is a whole lot of soup recipes. Winter has arrived so I am officially declaring June soup month! Make it. Freeze it. Share it. You will see this a bit this month. More on that later…

For this month’s cook-a-long I have chosen a soup recipe that is a little bit different – Vietnamese chicken, lemongrass & rice soup. It’s a recipe from an old favourite of mine, Rick Stein. I hope you like it.

And as an added bonus I have included a recipe for dessert too! Chocolate & orange croissant-bread-and-butter pudding. If you’ve got the time, and you feel that way inclined, spoil yourself!

Once again I have also included some notes to hopefully make the recipe a little easier for you.

All the details for the June cook-a-long can be found here.

Don’t forget to mark Wednesday 19 June in your calendar.

Once you are finished cooking, take a moment and capture a photo of 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 what sort of creations you all come up with.

Get cooking!

X Bree

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Filed under Cook-a-long, easy, June

Celebrating 100 recipes!

Pop the champagne cork! I’ve cooked 100 recipes!

Actually, I’ve officially cooked 107 recipes (if you count tonight’s dinner).

The 100th happened a few weeks ago, on the second of May, and honestly, I didn’t even realise until just a few days ago. Things have been a bit crazy lately.

So who wants to know what the 100th recipe was?

It was Roast lemon chicken with Sicilian olives, the cover recipe from May 2008.

I’ve made it before, back in May 2008 probably. It was yummy then and it was still yummy now.

There is something about the smell and taste of slow-cooked onions. Add thyme to the equation and I am in heaven.

Keeping with this month’s Italian theme, I served the roast lemon chicken on spaghetti which had been lightly tossed in butter. A little bit extravagant, but indeed delicious.

If there is one piece of advice I can give you when making this recipe, it’s make double. You’re gonna want to eat this meal again!

Enjoy!

X Bree

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Roast lemon chicken with Sicilian olives 

Serves 4

delicious. magazine, (May 2008, p. 125) – Cover recipe

1/3 cup (80ml) extra virgin olive oil
4 large onions, halved, thinly sliced
4 large garlic cloves, thinly sliced
1 heaped tbs fresh thyme leaves, plus 8 small thyme sprigs
8 skinless chicken thigh cutlets
Plain flour, to dust
1 – 2 lemons, scrubbed, thinly sliced, seeds removed
1 1/2 cups (375ml) chicken stock
1 tbs chopped preserved lemon rind* (white pith and flesh discarded), optional
24 Sicilian olives or other large green olives

Heat 2 tbs of the oil in a large frypan over medium-low heat. Add onion and garlic and cook, stirring, for 20-25 minutes until soft and pale golden. Season, then stir in thyme leaves. Spread onion over the base of a roasting pan that will fit the chicken snugly in a single layer. Sprinkle over the thyme sprigs, then set aside.

Preheat the oven to 190 degrees Celcius. Heat remaining oil in the same frypan over medium-high heat. Dust chicken in flour, shaking off excess, then cook in 2 batches for 3-4 minutes each side until golden-brown. Arrange chicken over onion, then overlap 2 lemon slices on each. Squeeze over the juice from any remaining lemon slices.

Meanwhile, bring stock to the boil in a saucepan, stir in the preserved lemon rind if using, then pour around the chicken. Cook in the oven, uncovered, for 45-50 minutes – adding olives after 30 minutes and basting with stock 2-3 times – until chicken is golden and cooked. Stand in the pan for 5 minutes, then transfer chicken, onion, olives and juices to a deep platter to serve.

* From delis and gourmet food shops.

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Filed under easy, family friendly, May, Pasta

May cook-a-long: Wrap-up

This month, first of all, I owe you an apology. Last week was one of the busiest weeks I have had in a long time, which meant I wasn’t around much on cook-a-long day. I am so sorry. As it turned out, you didn’t seem to need me much. You all did such a great job!

After nearly five years of staying at home with my kids, I have recently returned to work three days a week. I am absolutely loving it, but it means I am out of the house at 5:30am each morning, and only get home in time to pick the kids up at three o’clock. Then I was out three nights, which is completely unlike me. I am such a homebody, especially at night. Needless to say, by Saturday I was a zombie…

Being so busy this week has meant that I have hardly had  a moment spare to keep in touch with the Facebook page. This has been so disappointing, especially as it has been my favourite time of the month – cook-a-long! There is always such a buzz around when people are busy creating their meals. I just love it!

Because of that crazy little presentation I had to make on Wednesday night at Pecha Kucha Night, I ended up making my cook-a-long recipe on Tuesday and eating it Tuesday night. Mr Picky Palette was out for work, so it was just me and B2 and B4 for dinner.

I think I had my meal prepared and ready in the slow cooker by about ten o’clock as I had to duck out and do a few errands in the morning.  By the time I got home, the smell coming from my house was AMAZING! I hope my neighbours were jealous!

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Once the meat was all soft and tender, I removed it from the sauce. In the interests of increasing my chances of getting the kiddies to eat their dinner, I then pulsed the sauce in my blender to break up any big pieces of vegetables. Once I had removed all the meat from the bone, I mixed it with the now blended sauce. At this point, I stood at the stove with that 100 grams of unsalted butter and hesitated. I just could not bring myself to add all that butter to the sauce. It seemed like a lot! In the end I added about half. And yes. It made the sauce shiny and rich, but I think the full 100 grams was excessive.

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I’m not going to bore you with my usual “make your own pasta” rant! But what I will say is that, making your own pasta is so easy that my friend Carolyn and her five year old managed to whip up a batch with their bare hands and a rolling pin. In her words, she “tasted the love”. So very awesome!

I love that the cook-a-long has become more than just one day. I love that you all feel comfortable enough to just go with the flow, give it a go, and cook it when you have the time. I love that you feel comfortable enough to adjust the recipe to suit the tastes and dietary needs of your family and friends. I’m so happy to be amongst such an enthusiastic, encouraging and supportive bunch of people!

Thank you once again 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.

Delicious! Absolutely loved the flavours… Will have to make again as our leftover’s won’t last long! By the way, I unintentionally cooked this with diced lamb (was frozen so didn’t notice) and the flavour was great! – Melissa E

Yum, yum!!! I didn’t do the sauce but added peas. – Denica

Well after preparing everything yesterday so I could just pour it into my slow cooker this morning before work, my pregnancy brain forgot to turn the slow cooker on!!!! So after some damage control and dinner a little later than normal, here is my dish and it is yummo!!! I was a little worried about the butter but it really made the sauce very smooth!! Will do again for sure but will remember to turn the slow cooker on next time ;)) – Leah

Here is my version – the whole family loved it! – Kara

So here is my efforts – with pasta I made myself, with a rolling pin & a 5yr old… Tasted the love.
Only thing I would do different is use meat on a bone, diced beef was a bit meh… Definitely will do again, thanks for the inspiration Brigitte xx – Carolyn

Here’s mine attempt (a bit slap-dash!). Was pretty happy with it the end. All bowls looked clean in our house! So I guess that’s a pretty good sign. – Jacinta

No alterations here, and it was Yum!! Oops, I lied. I did omit the butter. – Melissa O

Added pumpkin, broccoli and lentils- no pasta….so kinda a casserole in the end with a dollop of natural yoghurt. Eating as I type! – Sherry

Yum! Used lactose free cheddar for the sauce not quiet the effect it was after but was still yum!!! – Rebecca

I also wanted to take a moment and thank you all for sharing the event with your friends and getting them involved. I was thrilled to see so many new names amongst the group this month.

Now that May’s cook-a-long is over, it is time to start thinking about next month. The date for the June cook-a-long will be Wednesday 12 June. Lock it in your diaries.

Next month I have a little surprise for those who participate. So make sure you sign-up to the June event on the the My Delicious Year Facebook page.

Don’t forget that the cook-a-long will always remain affordable, achievable and delicious!

Until next time,

X Bree

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Filed under Cook-a-long, May