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This recipe is an old classic that is always a winner! Be prepared for some serious ‘onion eyes’ during the prep as most recipes call for a large amount of sliced onions to form the main component of the dish!
Here is a classic recipe courtesy of Julia Child:
http://www.food.com/recipe/authentic-french-onion-soup-courtesy-of-julia-child-356428
And another from the Australian Women’s Weekly:
http://aww.bauer-media.net.au/food/recipes/2005/6/french-onion-soup/
One of our current favourites for dinner at the moment is pasta with an amazing goat’s cheese sauce. The flavours are unbelievable! We always make sure we use a quality cheese and you can’t go past the Meredith Diary Goat Cheese. You can eat it on its own with some crackers or add it to your cooking as it’s packaged with olive oil, peppercorns, garlic and herbs. Just amazing!
To make this dish, we firstly get the pasta out of the way and ready to cook. We like to make fettuccine-sized pasta for this recipe. Once that’s done, we brown some onion and start cooking the chicken. The sauce is made with the goat’s cheese and some cream, plus we add in some favourite herbs such as basil. Once that’s all going, we sometimes add some pitted olives and then right at the end, some halved cherry tomatoes. Cook the pasta for a few minutes until al dente and stir through the sauce!
Delicious!
On Australia Day this year, as we were both not drinking alcohol, we decided we would try making some fresh juices as a fun and healthy alternative!
This recipe has become one of our favourites. As we don’t have a juicer, we just use our blender and add some soda water and ice to increase the liquid content (as there’s still so much fibre left with blending, it’s a good idea to add either some extra juice, ice or soda water).
For this one, we added fresh apples, pears, lemon juice, lime juice, ginger, soda water and ice. Easy and very refreshing!
If you’re looking for a dessert to impress, then this delectable number should be definitely added to your list! It’s most probably not one for slimming the waistline… however it’s perfect for if you’re cooking for a special occasion or just feel like an extra treat!
You can find the recipe in the Women’s Weekly “Show-Stopper Desserts” which also contains a number of other amazing recipes!
This recipe is simply amazing!! It is by far one of the best mushroom risottos I have ever tasted – and I have eaten a lot of risottos when dining out. The flavours are delicious and if you can incorporate some different mushrooms (pending on seasonal availability etc), then you can enhance the dish further. In addition, the crispy mushrooms to place on top at the end really make the meal complete!
This is from the 30 minute meal book by Jamie Oliver, however I would recommend giving yourself at least an hour to make this dish, especially if you’re cooking it on your own and don’t have the assistance of your partner to help mix the risotto and prepare ingredients.
Definitely a favourite in our house though!
I’ve found a version of the recipe on the Jamie Oliver website – looks like there’s some slight differences in wording but otherwise it looks the same!
http://www.jamieoliver.com/recipes/rice-recipes/grilled-mushroom-risotto
Recipe from “The 20/20 Diet Cookbook” – made from all natural and gluten-free ingredients! Delicious breakfast (and also to snack on!)
Although our Autumn temperatures are still sitting around a comfortable 19 degrees (celsius) at night, the cooler change is definitely noticeable… Especially as we’ve also been experiencing some wet weather as well.
So we both felt like a hearty and delicious meal tonight… And decided on lamb shanks in a tomato and rosemary base. Cooked on a low heat for about four hours… And we were left with pure bliss for dinner!
Easy to make and also quite affordable – especially as we are using the leftover sauce tomorrow night to add to our pasta dish. Stay tuned for that!
With the goal of continuing our healthy dinner meals for the week, I thought a simple steak would be perfect but just wanted to add a tasty sauce to brighten it up a bit.
Ingredients:
Method:
Add oil and leek to frying pan. Cook, stirring often, for 3 minutes or until soft. Add stock and cook for 2 minutes or until slightly reduced. Reduce heat to low. Add cream and sage. Season with salt and pepper. Stir to combine.
Serve steak with steamed vegetables – we used broccoli and baby carrots (seasoned with cumin and coriander mix – see below). Spoon sauce over steak and vegetables.
Enjoy!
Cumin and Coriander Baby Carrots – mix together the ingredients below and after steaming carrots, pour over and mix until covered.
This recipe was absolutely amazing! I felt like fresh fish for dinner and thought that a dill and caper sauce would be perfect. I quick look through the Taste.com website and I found this one. I used Nile Perch which didn’t have an overpowering flavour and was complimented well by the sauce.
http://www.taste.com.au/recipes/8251/whiting+with+lemon+dill+sauce
Cooking with a Puppet 