Good Food Week

I've moved to wordpress

2015-09-01T07:30:00.001+10:00

After many years of blogging here on Blogger, I have bitten the bullet and moved to Wordpress. After weeks of tinkering, the new site is finally here! GoodFoodWeek is now on WordPress! The look of the site is similar to the old blogger one, but you will find it has had a bit of freshen up and there are quite a few new fun features.

The site is now mobile friendly! It’s lovely and easy to read on any sized device. And hopefully there won't be any more issues with comments going missing.

If you want to type the address directly into your browser, you will now be heading to www.goodfoodweek.com.au - I can't wait to hear what you think.

Recipe: Monday meal ideas - with thanks to some of my favourite foodie bloggers

2015-08-31T07:30:00.002+10:00

The other day I said that I drew some of my meal planning inspiration from Beth from BabyMac - it is so easy to do so when she has her very own meal planning inspiration post on a Monday. But I also draw inspiration from my other friends within the blogging community. Today, I thought that I would show you some of the awesome recipes that I have tried out lately {and let you know the great link ups these peeps participate in}.

Kim from The Land of Zonkt gave me her delicious Pulled Beef Chilli recipe {and the inspiration to jam it into a baked potato}. I used a simple spice mix of coriander, cumin, tumeric and dried chilli flakes instead of the taco seasoning in Kim's recipe. But seriously, how can you go wrong with a simple Mexican recipe?

Steph from Steph's Joy blogged about her apple and sultana cake recipe right when I needed a recipe to replace my go-to recipe of orange and poppy seed cake {because I had a friend coming around and I had run out of poppy seeds}. This cake was just what we needed with a cup of tea - and I thought it was even nicer the next day with a little bit of butter.

Victoria from Boiled Eggs and Soldiers inspired me with her honey butter loaf and then I updated the recipe by adding a 1/4 cup of peanut butter to make a delicious peanut butter and honey loaf {which I then made three of in two days because it was such a hit with the family}. I mean, who doesn’t love peanut butter?

Sammie from The Annoyed Thyroid delighted my family with another meatloaf recipe. She mentioned that we might have a little sauce leftover because she thought that the recipe made a lot of sauce. Blaspheme! You can never have too much sauce. This recipe was a hit in our household {and hubby took the small slice that was leftover for lunch the next day}.

Bron from Maxabella Loves inspired me to whip up her delicious Butter Chicken and I even went all out and made my own Naan Bread {as per Bron's recipe}. My husband walked into the house and exclaimed 'it smells like a curry in here' - 'well good, because that's what we are having for dinner,' I replied. Oh and in case you're wondering Bron, we enjoyed our leftover Naan bread with butter and jam for breakfast the next day.

So tell me, do you have a favourite blogger who you draw meal inspiration from? Do you follow most of the bloggers that I mentioned? Do you wished that they lived closer, so that you could call in and eat some of these recipes when they make them? If you whip up one of my recipes, I would love to know!

Motherhood: Does an escapee breed escapers?

2015-08-29T07:30:00.000+10:00

My mother tells a story of when I was approximately two years old and I decided to go and visit the neighbours. I shimmied under our side gate and went and knocked on their door. When they opened the door, I wondered in and proceed to have some afternoon tea with them.

Now, my mother was at home frantically looking for me. And when she finally made it to the neighbours to ask if I’d gotten that far, they proceeded to tell her that when they had asked me if Mummy knew I was there, I had said ‘yes’.

I was an escapee.

And now it appears that I have an escapee on my hands!

As most mothers know, it can be hard to fold and put away washing with two young children in tow. Just as you pop something into a draw, it seems that someone else is pulling something out.

And it isn’t like you can wait until they fall asleep to pop those clothes away, because as soon as you creep into their room {if they are asleep} you’re bound to wake them up. It is like they can sense that you are trying to be productive and they need to put a stop to that!

The other day, I popped on ‘Dino Dan’ and made my way into the nursery to fold and put away the washing. About 15 minutes later, I walked into the master bedroom to pop some things into my draw and saw that the Little Dude was standing in our front yard.

I FREAKED OUT!

I dashed around to find the front door and the security screen door wide open. Firstly, I cursed my husband under my breath – thinking that he hadn’t closed the doors properly as he left earlier that morning. And then I realized that Mr Moo wasn’t watching TV.

I made a mad dash to the end of the driveway, to see Mr Moo two houses down carrying a green chair that he had obviously stood on to open the two doors and make his escape.

How had he managed to get so far? How had he managed to do it so silently? What if I hadn’t seen the Little Dude in the front yard? What if someone had taken Mr Moo?

I can’t believe that he escaped. I am so blessed that nothing happened to him and I will not take my eyes off them again. Laundry, you’re just going to have to wait.

Have you ever had an escapee? Do you have any strategies to stop escapees? Do escapees grow out of it { and if so, when}?

Recipe: Honey Mustard Chicken Pie

2015-08-27T07:30:00.000+10:00

The other day, on facebook, I asked you if you had any freezer favourites. And then I shared one of my favourite freezer meals - this delicious honey mustard chicken pie. The recipe makes 3 pies. We normally eat one of the pies straight away and then place two in the freezer {for nights when the sh*t hits the fan and I am unable to do anything in the kitchen}.

You know, those crazy days/afternoons when nothing seems to go to plan - multiple nappies might need changing, your little one doesn't want to be put down, your toddler somehow manages to wet his entire outfit and needs changing...there is no way you have time to prep dinner, so just pop this pie into the oven.

I normally serve this pie with a cheesy mash potato. But you know you could even whack some store bought frozen chips in the oven if you were having a rough day {no one is judging you}.

HONEY MUSTARD CHICKEN PIE

800 grams of chicken thighs

2 brown onions

½ bunch of celery

2-3 medium carrots

¼ head of broccoli

¼ head of cauliflower

1 cup of frozen peas

¼ cup of seeded mustard

½ cup of honey

1 liter of chicken stock

1 tbsp of cornflour

6 sheets of puff pastry

3 tbsp of sesame seeds

olive oil

Dice all your veggies to approximately the same size. Slice your chicken thighs into strips. Brown off the chicken and onions in a little olive oil in a really big saucepan {this quantity makes 3 pies}.

Add the celery, carrots, broccoli and cauliflower – toss for approximately 2-3 minutes before adding the seeded mustard, honey and stock. Bring to the boil and then reduce to a simmer for 20 minutes.

Boil the kettle and mix 1 tbsp of boiling water with the cornflour. Add this to the simmering pie filling to thicken the stock and make more of a gravy. Once the mixture has thicken slightly remove from the heat and allow to cool.

Line your pie dishes with a little baking paper and then the puff pastry. Add the chicken filling to the pastry, then cover with a pastry top, brush with a little oil and then sprinkle with sesame seeds {I like to mark all my chicken pies with sesame seeds so I know what they are once they have been frozen}.

You can then bake for approximately 30 minutes at 180 degrees or cover with foil and freeze to have at a later date. {I remove my pie from the freezer the night before we want to eat it. I allow it to defrost in the fridge and it normally takes 30-45 minutes at 180 degrees to be cooked through}.

Do you make your own pies? Do you have some great freezer friendly meals that you'd like to share? Remember that if you whip this recipe up, snap a photo and upload to instagram with the hashtag #GoodFoodWeek.

Motherhood: the joy of storytelling

2015-08-25T20:24:00.002+10:00

I love the written word - books, they float my boat! In fact I've been reading to my sons since they were in the womb! And to coincide with Book Week, Disney Junior The Channel has launched the second season of 'The Book of Once Upon a Time’ - read by Kate Mulvany, Australian playwright and actor. The series is available to watch on Foxtel, channel 709 every weekday night at 7.10pm, or at any time online.

Sponsored Post - bought to you by Nuffnang and Disney Junior

Now, having a story read before bedtime is such an important part of our bedtime routine. Not only do we need it to 'calm' everyone down from the day’s adventures, but I like to think that it will instill a love of reading and stimulate their imaginations.

I still have awesome childhood memories of being read to. Shout out to Mrs Morgan, my Year 3 teacher at Holy Family Primary School, who had the best voices for 101 Dalmatians!

Now you can incorporate 'Disney Junior - The Channel where magical story-telling comes to life' into your nightly routine. Australian actress Kate Mulvany will be bringing classics stories from my childhood like 'Winnie the Pooh' and 'Aladdin' as well as current favourite 'Frozen' to life. The show incorporates turning pages, character voices, reenactment and animation.

If you {like me} are disappointed that you missed season one - never fear! Season one is available online at any time, and you can also download the e-books from the iTunes App Store.

We currently have Foxtel, and my boys love their programming aimed at the junior audience. Although many mums try and limit the amount of screen time that their children have per day, TV is a godsend at times. I know when the children are watching these designated programs that I have nothing to worry about and that they are often getting something out of it.

You see the expectations around 'educational' content are broadening. And the programming is not only entertaining but aims to teach early language and maths skills, promote a healthy lifestyle and have an emphasis on social and emotional development - heck, that sure blows some of the 80's programming that I watched as a child right out of the water!

Books are amazing and I'll never stop purchasing paper - but our children are growing up in a different world, with so much of their content coming across digitally. So why not combine the two and check out 'The Book of Once Upon a Time’ on Foxtel's Disney Junior at 7.10pm {or record it on IQ and watch it when it fits into your routine}.

What's your favourite Disney story? Do you have a childhood memory of someone who excelled at character voices? Do you read to your child as part of their bedtime routine?

Motherhood: I just want to be a Mum

2015-08-24T07:30:00.001+10:00

When I was pregnant with my first son, my Nana took my hand and said that the years that she had her little ones at home {and she had five children} were some of the best years of her life. She had her babies at a time when people didn’t question whether a mother was returning to work – heck, most women never had jobs to return to.
When my mother was pregnant with me, most of the women that she worked with returned to work. But my mother decided that she wanted to be at home with her babies until my brother was at preschool - and then she returned to the workforce.

My maternity leave is drawing to an end {I was super blessed to be able to take two years maternity leave with Mr Moo and then a year’s maternity leave with the Little Dude} and I am now faced with the decision of returning to work or not.

I just don’t feel like I am ready to go back to work and leave Mr Moo and the Little Dude. I feel like my position is here, with them, being their mother.

Now, I am not trying to start a mummy war. I understand that some Mums have to return to work and some Mums just want to return to work for themselves.

I am also not trying to ‘stick my finger up’ at the feminist movement – I think that feminist fought for women to be free, to be able to make their own choices towards their future/education/careers, to have equal opportunities and control over their own lives.

And I feel that as long as I am making the ‘choice’ to stay at home then I’m not putting women back 50 years. Just because I like to bake cakes or cook my family a meal or delight in a freshly made bed doesn’t mean that I’m raising my sons to disrespect or devalue women.

Being a mum is making a great contribution towards society – and if my sons want to grow up and be stay-at-home-Dads then that will be a valid contribution too.

I see an awesome stay-at-home Dad at one of our weekly activities. He climbs on the equipment, makes up imaginative games and is so ‘in-the-moment’ with his son. I think this little boy is so lucky to have his Daddy with him throughout the day.

I'm not saying that being a stay-at-home-mum {or dad} is easy. It sure can have its moments, but I just find it so rewarding.

I feel like the last year has flown by. The Little Dude is one next month and we have already started looking at playschools and/or preschools for Mr Moo. Soon enough they will start school and I am more then happy to return to work at that point in time, but whilst they are little I want to be there to see their first steps, to hear their first words, to teach them new tasks, to see their happy faces, to hear their giggles, and to wipe away their tears.

My husband has already brought up having another baby {even if I’m not ready this year to fall pregnant again, I know that I’m not finished having babies}. I’m happy being a Mum right now, I’m happy not returning to work right now. I know that my family isn’t finished – there could be room for one more or three more {who knows what we will be blessed with?}.

All I do know is that I really want to embrace ‘just being a mum’ and living in the moment like my Nan did. I want to create awesome memories with my little ones so that I can look back and say that the years that I had my babies at home were some of the best years of my life!

Do you feel like there is pressure for women to return to work? How quickly did you return to work after you had babies? Do you feel like your babies are growing up too quickly?

Recipe: Lamb shanks with apricots and prunes

2015-08-21T07:30:00.001+10:00

Now September is Spring - and September is right around the corner. But I am yet to see the weather begin to warm up down here in Canberra, in fact it was snowing in my backyard the other day. So I think that we still have some time to whip up a delicious winter warmer - like these lamb shanks with apricots and prunes.

I picked up some tender lamb shanks from the markets and came home to see what I had in the cupboard to go with them. I found chickpeas, prunes and apricots so decided to go in a slightly Middle Eastern direction {which made for a nice snap shot for instagram}.

I found that adding fruit into savoury dishes polarises people. Some people love the idea of lamb and stone fruits. Some people enjoy a little pomegranate in their savoury dish. And then a friend told me to google 'fesenjan' - a Persian Chicken Stew with Walnut and Pomegranate Sauce - now that sounds right up my alley.

LAMB SHANKS WITH APRICOTS AND PRUNES

4 - 6 lamb shanks

1 red onion

1 can of chickpeas

1/2 cup of apricots

1/2 cup of prunes

2 cloves of garlic

1 tbsp of cumin

1 tsp ginger

1 tsp cinnamon

1 cup of couscous

4 cups of chicken stock

olive oil

sea salt and cracked black pepper

Brown off your lamb shanks in a little olive oil and crushed garlic. Add the red onion, chickpeas, apricots, prunes, cumin, ginger, cinnamon and stock bringing to the boil. Place a lid on the dish and pop into the oven at 180 degrees for 3 hours.

Remove the pot from the oven and add the couscous {make sure that there is at least 1cm of liquid covering the couscous - if there isn't you can simply add some water}. Return to the oven for 20 minutes. Fluff the couscous with a fork and then you're ready to serve.

Do you enjoy lamb shanks? Do you like fruit in your savoury dishes? Have you made one of my one-pot-wonders lately - remember to let me know, by snapping an image and posting it to instagram with the hashtag #goodfoodweek.

Recipe: Ambrosia Salad

2015-08-18T07:30:00.001+10:00

Have you heard of Ambrosia Salad? I didn't know that was what it was actually called 'Ambrosia Salad' until I googled it. I just knew it as the dessert that my Aunt Anita always used to bring to our family gathering in the 80's/90's.

Ambrosia salad is actually a variation on the traditional fruit salad. Most ambrosia recipes contain fresh or sweetened pineapple, mandarin or fresh orange sections, miniature marshmallows, and coconut.

Other ingredients can include maraschino cherries, bananas, strawberries, peeled grapes {way too much time and effort}, or crushed pecans {but I am guessing any nuts were eliminated from our family version because it was what all the little kids wanted to eat}.

Although the name references the food of Greek gods, it is widely believed to be an American dish originated in the early 19th century. However, I'm guessing that it was featured in the Australian Woman's Weekly back in the 70's or 80's because it sure did have a following here!

AMBROSIA SALAD
2 cups Greek yoghurt
1/2 cup pineapple pieces
1/2 cup of mandarin sections
1/2 cup of miniature marshmallows
1/4 cup of shredded coconut

Mix all of your ingredients in a bowl and then refrigerate overnight. SIMPLE!

This was the second recipe that came to mind when I was asked to participate in the sumo mandarin competition for bloggers. I would love for you to pop over to their website and check out my choc mandarin cheesecake {and give me a vote or two}.

Do you remember having this dessert growing up? What are some of your favourite childhood desserts from the 80s/90s?

Life: I'm guest posting over at Cotton On KIDS

2015-08-17T07:30:00.000+10:00

I've been busy in the kitchen with these cheeky monkeys, but I'm sharing my content over at Cotton On KIDS today. So come on over and check out my recipes there.

Recipe: Lamb, pumpkin and fetta parcels

2015-08-15T07:30:00.003+10:00

When we were growing up my Mum used to make these delicious chicken and tarragon filo parcels. Now that I am a Mum, I love to whip up a filo treat for my family. I often see filo parcels at the butcher, but am disappointed with the quality of the filling or the price point.

You can make your own filo parcels at home for way less then what they are charging in the shops. And I often think that what you create at home is much more flavorsome.

The other night I thought that I would create some lamb, pumpkin and fetta parcels {because I have been playing around with Middle Eastern flavours of late}.

LAMB, PUMPKIN AND FETA PARCELS
600 grams of lamb mince
2 red onions
200 grams of pumpkin
2 cloves of garlic
200 grams of fetta
2 tbsps of mint
2 tbsps of sumac
100mls of apricot nectar
10 sheets of filo pastry
sesame seeds

Brown your mince. When it is about half way, add diced onion and crushed garlic and sweat off until fragrant. Add your diced pumpkin and the apricot nectar and lower the temp.

Once the pumpkin has begun to soften, remove the mince from the heat and stir through the fetta, mint and sumac. Allow the filling to cool slightly.

Take two sheets of filo; place a cup of filling at the end and then roll up the parcel. Repeat with the remaining filo and filling – and then sprinkle all of the parcels with sesame seeds and bake for 40 minutes at 180 degrees.

Serve with steamed green beans and homemade hommus.

Do you like Middle Eastern flavours? Do you like dishes that have a sweet and a savoury aspect? Do you follow me on Instagram?

Recipe: GoodFoodWeek's choc mandarin cheesecake featuring Sumo mandarins

2015-08-12T07:30:00.001+10:00

My husband loves cheesecake and so when I was asked if I would like to participate in the Sumo mandarin blogger challenge – my mind went straight to cheesecake {closely followed by an 80’s classic ‘Ambrosia Salad’, but I’ll blog about that shortly}.

I love the combination of chocolate and orange {Jaffa is amazeballs}, so why not chocolate and mandarin? I thought that I would play around with a chocolate cookie crumb base, a deliciously creamy filling and a super juicy mandarin topping.

Remember – THIS IS A COMPETITION – so, I would love you to pop over here and vote for me. I was a little late in getting my post up {because I had a little trouble locating the sumo mandarins} so I need all the help I can get to boost my position.

CHOC MANDARIN CHEESECAKE
½ packet of chocolate ripple biscuits
100 grams of hazelnut meal
100 grams of melted butter
2 x 250 grams of cream cheese
1 cup of Greek yoghurt
¼ cup of sugar
6 sumo mandarins
1 tbsp of Cointreau
1 tbsp of gelatin

Crush the chocolate ripple biscuits in a food processor, before combining with the hazelnut meal and the melted butter in a large bowl.

Spread the base evenly over an 8-inch loose bottom tin and press down firmly. Chill the base in the fridge whilst you make the filling.

Place the yoghurt and cream cheese into a bowl and beat with an electric mixer until smooth. Add the sugar and the zest from two of the mandarins. Mix again to combine and then pour on top of the biscuit base.

Make the jelly top by combining the juice of six mandarins with the Cointreau and the gelatin in a saucepan and bringing to the boil. Mix until all of the gelatin is dissolved and then allow to cool in the fridge {you want the jelly to set ever so slightly before you pour it over the cream cheese filling}.

Pour the mandarin jelly over the cream cheese filling and place in the fridge to set fully.

So please vote for my little recipe - HERE, HERE or HERE - because I would love the opportunity to attend a world famous Food Blogger Conference {in the US} later this year {flights, accommodation, airport transfers and conference ticket included}.

Recipe: Monday meal ideas - pork belly, get in my belly!

2015-08-10T07:30:00.001+10:00

I love pork - practically any form of meat that comes from a pig is delicious! For special occasions, we love to put a whole pig on the spit and cook it over hot coals when we have family and friends around. But I have a soft spot for pork belly when few people crowd around our table {hopefully, I don't end up with a few softer spots from its consumption}.

Two weeks ago, I drew some pork belly inspiration from BabyMac and whipped up her Slow Roast Pork Belly. I have to say that I pimped up my crackling, by adding some fennel seeds and some dried chili flakes when I rubbed it with salt and oil. The recipe was fantastic and everyone was impressed by the level of 'crack' that the crackling got.

If you have a love of pork belly, I have four great pork belly recipes for you to try out. Let us make the most of this super cold weather and get roasting {for before we know it, spring will be here and, hopefully, we shall be BBQ'ing outside}.

Asian style pork belly
Twice cooked pork belly
Slow roasted pork belly
Vietnamese rolls with leftover pork belly

Do you love pork belly? What is your favourite way to enjoy a good old piece of pork? What are your tips and tricks to the perfect crackling? Do you pimp up your crackling with fennel seeds or chili flakes or do you just rub it with salt and oil?

Life: I'm guest posting over at The Food Avenue

2015-08-08T12:45:00.001+10:00

The other night, whilst I was attending the QT Canberra August menu launch, I got to catch up with the one and only Eileen from The Food Avenue. It was so great catching up {seeing as I’d been laying a little low after the Little Dude was born – breastfeeding and all}. She asked me if I would like to do a guest post for her and of course I said ‘yes’! So come over to her blog because I have a great entertainer’s recipe. Looking for something simple to make and yet, something that packs a punch in the flavour stakes and wows your guests? Well, my pulled pork taco {with crackling} is what you’ve been looking for.

Recipe: Chicken cacciatore

2015-08-06T07:30:00.000+10:00

The other day, I was at the markets and these golden cherry tomatoes jumped out at me. They just looked too good to leave there, so I purchased them and came home to see what I had in my cupboard to turn them into a meal {it appears that I have a lot of stuff in my cupboard, even though I shop to a list each week}.

I found about a cup of mushrooms and some beautiful, soft lemon thyme, that a friend had brought from their garden, in my fridge. I also found some chicken thighs in my freezer.

I added these items to the onions, tinned tomatoes {from the cupboard} and white wine that was sitting on my bench top {don't ask me why it wasn't finished earlier in the week}, and I had all the ingredients required to knock out a killer chicken cacciatore.

Some people serve their chicken cacciatore with pasta, or rice, or mashed potato - but I really felt like this dish was an entire meal in itself.

CHICKEN CACCIATORE
1 1/2 tablespoons olive oil
680g boneless skinless chicken thighs (6 to 8)
85g sliced bacon, sliced
360g mushrooms, sliced
2 onions, thinly sliced
4 garlic cloves, minced
1 bunch of lemon thyme sprigs
1/4 teaspoon dried hot red chilli flakes
1/2 cup dry white wine
1 cup of fresh cherry tomatoes

2 cans of crushed tomatoes
1 cup chicken stock
1/4 cup kalamata olives, coarsely chopped
1 tablespoon thinly sliced fresh basil leaves
1/4 cup freshly grated Parmesan cheese

Heat the olive in a large saucepan, then add the chicken, bacon, onions and garlic to brown. Add the mushrooms, lemon thyme, chili and cherry tomatoes to the pan and toss for a minute or two before adding the wine {to deglaze the saucepan}.

Add the crushed tomatoes and their juices, chicken stock, and olives to the saucepan and bring to a simmer. Gently simmer uncovered until the tomatoes melt into the sauce and the sauce thickens slightly, about 40 minutes.

Remove the thyme stems and stir in the parmesan and basil before serving.

Do you have a chicken cacciatore recipe? Do you have a favourite italian meal? Where have you been drawing your meal inspiration from lately?

GIVEAWAY: Get clean with 'Home Hello'

2015-08-03T07:30:00.001+10:00

Have you ever had a cleaner? Have you experienced the joy of walking through your front door to find; beautifully cleaned floors, sparkly kitchen counters, sweet smelling bathrooms and immaculately vacuumed carpet – without you having to lift a finger?

*PLEASE NOTE THIS IS A SPONSORED POST

When I was 36 weeks pregnant, my husband decided that we should put the house on the market. Now at this point in my pregnancy {and having a toddler in tow}, I was unable to get my house ‘show home’ ready without a little help from a cleaner.

Needless to say, the Little Dude decided to arrive 2 weeks early and the whole ‘sale of the home’ was a shemozzle – but I loved having a cleaner for about a month!

I was recently contacted by the ‘Hello Home’ – a unique online platform that connects clients to reliable cleaners so that you can spend less time cleaning and more time doing what you love! They asked me if I was interested in providing my readers with the opportunity to win 3hrs worth of home cleaning and I jumped at the offer {because who doesn’t want to get out of housework?}.

Now, most people would be a little weary of unknown people entering their home {especially if you’re not there during the cleaning process}, but Home Hello guarantee that their network of cleaners are all; experienced, police and reference checked, insured, frequently monitored for quality assurance purposes and individually screened and trailed in person.

I think that guarantee would give most home owners/ renters great peace of mind.

So, how does Home Hello work? Well it is super simple! You just use their very easy-to-use website to book, reschedule or cancel a cleaner – in fact, you can even do it from your smart phone. Simply, enter a few details of your home, pick a date and time that works for you and then pay securely online.

Home Hello cleaners will clean your bathrooms, bedrooms, living areas and kitchen - carrying out tasks such as; washing and scrubbing the toilet, bathtub, shower and sink, dusting all reachable areas; wiping down glass fixtures, cupboards, countertops and drawers, mopping and vacuuming floors, loading dishes into your dishwasher and emptying bins to name a few.

Upon request, Home Hello cleaners can complete; window cleaning, fridge cleaning, washing and cabinet cleaning.

Home Hello cleaners do not offer the following tasks due to insurance liability, safety constraints and other considerations; end of lease cleans, exterior window/wall cleaning, deep stain, pet messes and heavy soiling removal, lifting items over 10kgs, cleaning of surfaces out of normal reach, mould/biohazard removal, pest removal and insect extermination, steam/carpet cleaning, landscaping and blinds and window coverings.

So, if you’re interested in gaining 3hrs of YOU TIME {and you live in SYDNEY OR MELBOURNE – sorry Canberra peeps, they aren’t running down here yet} then head on over here:

Recipe: Monday meal ideas - four recipes using tahini

2015-08-03T07:30:00.000+10:00

As I put my shopping list together this morning, I realised that I was running low on Mayver's Tahini. I popped it down onto the list and then I thought that it might make a good prompt for my meal inspiration post this week. Do you enjoy creating Middle Eastern inspired dishes at home?

Monday is my maintenance day. Have you checked out BabyMac's Maintenance Monday hashtag? I'm guessing most Mum's around the country are carrying out similar tasks on Monday.

After the business of the weekend, it's time to; change bed linen, vacuum and mop floors, give the kitchen a general once over, complete my 'others' grocery shop {you know, all the things that can't be purchased at the local markets}, and possibly pick up a sneaky Monday coffee.

I love that I have the opportunity to hit up cafes at are normally jam-packed during the weekend, but have a little give during the week {enough give to maneuver my double pram}.

Anyways, I love the taste of sesame seeds and think that tahini and chicken are an awesome match, but it also pairs well with lamb. Here are two great recipes mixing chicken with tahini and two great recipes mixing lamb with tahini. I hope you enjoy them!

Tahini, cumin and buttermilk marinated chicken
Middle Eastern chicken with quinoa salad
Homemade lamb souva
Middle Eastern inspired pizza

Have you tried another brand of tahini? Does anyone local to you make an awesome tahini? Do you enjoy Middle Eastern flavours? What inspires you for your weekly meal plan?

Life: A Canberra Bloggers Collective Catch-up with thanks to Nuffnang

2015-08-02T07:30:00.000+10:00

I love blogging - it is awesome for connecting with like-minded people online. I love that Canberra is home to a lot of amazing bloggers - it means that it is super easy to catch up in person {as nothing is more then 30 minutes away in Canberra}. And I love that the Nuffnang team are so supportive of Blogger Meet-Ups - kicking off last month's catch-up with $100 towards drinks and tapas at the lovely Parlour Wine Room.

They say 'when it rains, it pours'. After being unable to attend any events at night, for what felt like the longest time, I was escaping 'the witching hour', dinner, bath time and bed - not once, but twice in the same week!

I'd organised our local blogger catch-up and then was invited to attend the blogger/media launch at QT Hotel, the very next night.

I had spoken to my new blogging pal, Jenny from Love Wednesday, about getting the Canberra Bloggers Collective together so that she could meet a few more Canberra bloggers in person. And I thought that I would touch base with my Nuffnang contact and see if they would be willing to help us 'break the ice' with a few drinks and something nice to nibble on.

It is funny meeting someone, that you've met online, for the first time in person - you know so much about them and yet you've never actually been face-to-face. Needless to say, Angie from Gnomeangel always keeps the conversation flowing {and entertaining} as well as being an awesome source of blog knowledge.

Haven't heard of Nuffnang? Well, they are the world's leading blog advertising community - dedicated to building strong relationships between the bloggers in their community and brands seeking relevant publishers with strong followings to engage with.

Haven't heard of Parlour Wine Room? Well, they offer a unique dining and drinking experience in the New Acton Precinct. They offer some Spanish tapas from the kitchen, local and international boutique wine – hand-picked by Peter Bell, classic-yet-obscure cocktails, all delivered with friendly service.

Haven't heard of the Canberra Bloggers Collective? Well, we're a group of Canberra bloggers who love to get away from behind the computer to meet, eat and chat blogging.

If you currently publish a blog, we'd love you to join us. Please click on 'Ask to Join Group' - when approved please share your blog web address on our page. Please ensure your blog address is in your about information on your FB page to make membership approval easy. You may be sent a FB message requesting a blog link as part of the membership process. Once a member of our facebook page, you'll get all the information on our regular meet ups.

I’d like to take the opportunity to thank the awesome fun loving team from Nuffnang Australia for sponsoring the event.

Are you a blogger in Canberra? Would you like to meet up with like-minded people? We shall be organising our August catch-up shortly - so jump on our facebook page.

Life: What's in my kitchen

2015-08-01T07:30:00.000+10:00

It's August and time for another 'What's in my kitchen' post. I can't believe how quickly they seem to be coming around. In this month's post, I have a few toddler snacks that we have come across, a great gluten free snack, some awesome fresh produce from the local markets and a beautiful hand wash that exists to fund life-changing hygiene and sanitation projects in developing nations.

As you know, I'm joining link ups this year and this link up is hosted by Celia’s from Fig Jam and Lime Cordial.

In my August kitchen...

My boys have been snacking on these Organix finger foods. I hadn't seen Organix on the local supermarket shelf before, so I thought that I would pick them up and give them ago {hoping that the Little Dude would appreciate that he would be able to feed himself and hoping that Mr Moo wouldn't devour them all in 5 minutes}.

Now, I'm lucky that my boys will happily munch on carrot sticks, baby cucumbers, cheese and crackers, steamed corn on the cob or homemade muffins. However, sometimes I purchase snacks and I appreciate that Organix don’t just make tasty, organic food for children. But also aims to educate parents, children and the food industry about the impact of food on children’s health.

In my August kitchen…

Is this delicious cold pressed juice called 'Happy' from Autolyse Juice Bar in Braddon. 'Happy' is a delectable combination of apple, pear, pineapple, ginger and mint. I think that it tastes like a ray of sunshine in a bottle {I think it has something to do with the pineapple and the mint}. And it sure does make me happy on a cold Canberra morning.

We normally head into Braddon on a Sunday to pick up a nice crunchy loaf to go with our soup - #soupsunday. Soup is just so easy to whip up on a lazy Sunday afternoon and it's wonderfully warming seeing as Canberra is mighty cold at the moment.

Speaking of 'Soup Sunday', I've always got an array of fresh produce from the local markets, in my kitchen to whip up a tasty soup. The latest soup inspiration was a spiced cauliflower soup {because the cauliflowers looked delicious} and I'll aim to share that recipe with you all shortly.

In my August kitchen...

I've been snacking on this awesome Corn Crunch by Simply Wize. My sister is always looking for a great gluten free snack. She doesn't have the time to check out what's new on the supermarket's shelf, so I am doing it for her {and you, if you are also a celiac} a little community service by letting you know what's new and what's actually any good!

If you're interested, I have also tried Simply Wize's Deli Crackers and think that they are pretty good - however I haven't seen many of their other products on the shelf at my local supermarket.

In my August kitchen...

I've been eating these amazing golden cherry tomatoes from the local markets {along with some in season mushrooms and the softest lemon thyme from a friend's garden}. I just love fresh herbs and use them whenever I can. I hate when you miss a tough stem from a woody herb or get a random bay leaf in your meal. This lemon thyme was so soft that during the cooking process the steams just seemed to melt away.

I actually made a delicious 'hunter chicken' with these ingredients and so I will get that post up for you in the coming days.

In my August kitchen...

I always have a hand soap by my kitchen sink. And I am in love with the fragrance of this hand wash by Thankyou. Thankyou has developed a consumer movement that empowers you to fund life-changing projects through simple choices in your everyday life.

1.4 billion people in our world live in extreme poverty. Meanwhile Australians spend hundreds of millions of dollars every year on bottled water, food, soap and other consumer goods. What if purchasing these everyday products could provide life-changing solutions to people in need? Well, they actually can through the Thankyou consumer movement!

In my August kitchen…

I've been making an effort to try out a few of my fellow blogger's recipes! I had a friend coming around the other day and I would normally whip up my 'go-to' orange and poppyseed cake - however, I was out of poppyseeds. I'd seen Steph from Steph's Joy blog about her apple and sultana cake earlier in the week {and seeing as we always have apples in the house I decided to try it out}. The cake was beautifully moist and was loved by the children and adults alike.

What new things have you picked up and tried lately? Do you purchase new brands or do you stick with what you have tried and tested? Anything interesting happening with you and your family in August?

Life: New menus at QT Canberra

2015-07-30T07:30:00.000+10:00

The other night, I popped on my party heels, swept a lipstick over my lips {I obviously don’t do this very often as Mr Moo asked ‘Mummy, what’s on your face?’} and headed out to attend a QT Canberra exclusive event to launch their newly updated Cocktail and Dinner menus; held at the QT Lounge, Capitol Bar & Grill, and Lucky’s Canberra.

I was greeted in the foyer of the QT Hotel and jumped in a gorgeous lift up to the 15th floor, where I was treated to a specular view of the city. Now, I had been up to this level when the hotel was 'The Rydges' and they served the seafood buffet on this floor - there has been quiet the transformation!

The space {affectionately know as the QT Lounge} was immaculately curated, intimate and sophisticated - I wished that I could have sat down and shared a drink with my husband {I’m definitely earmarking this venue for date night!}.

I was stoked to see a few familiar blogging faces and meet a few new friends, but before too much could be discussed we were introduced to our bartender {the wonderful Jared Thibault – AHL Group Beverage Manager} and we delved into the delicious world of cocktail flavour combinations that he had come up with.

Now, I am not much of a sweet tooth when it comes to cocktails, so his ‘Smoked Apple Sour’ really appealed to me. A delectable combination of Dewars White Label Scotch, Pomme Verte, Fresh Lemon, Sugar, Egg White, Peychaud Bitters and Laphroiag Spritz. Laphroiag is my husband’s drink of choice, so there was something familiar, supplicating yet sexy about this cocktail.

However, I think my favourite cocktail of the night was the ‘Smoked Pale Ale’ – and I’m not even a beer drinker! It had me at dehydrated pancetta {because who doesn’t love a little bit of pork?}. This drink was a magical fusion of chilli infused Illegal Mazcal Joven, Pale Ale, Fresh Lime, Agave, Habanero Shrub, Pancetta Chili Salt and Dehydrated Pancetta!

For those with a sweet tooth the ‘French Toast’ cocktail was standout – consisting of banana infused Bulleit Rye, DOM Benedictine, Demerara Sugar, Maple Foam and Chocolate Walnut Bitters. The cocktail inspiration came to Jared literally whilst he was enjoying a plate of French Toast. He thought ‘I’m enjoying all these flavours right now, so how can I combine them to form a cocktail?’

Like most Canberrans, I want to be wowed when I eat out now. We are spoilt for choice – both in terms of eating out and purchasing fresh produce to cook with at home {there seems to be a mini masterchef in everyone}.

Capital Bar and Grill seriously impressed from the first minute ‘The Rooftop Garden Vegetables Plate’ hit the table until we were served some serious drama in the form of their ‘A Kubrick Era Dessert’.

We sampled the following three starters and I seriously loved each one; ‘The Rooftop Garden Vegetables Plate’, ‘Bring Back The Tuna Belly Carpaccio’ and the ‘Crisp Buttermilk Chicken and Waffles’.

There was just something so fresh about ‘The Rooftop Garden Vegetables Plate’ – fresh and pickled seasonal vegetables grown on their very own rooftop, beetroot and mustard leaves, goats cream, black sesame and lemon. I think I’ll be popping some goat’s cream into my own shopping basket if I can find it at the markets!

If there is a Carpaccio on the menu, then I’m ordering it. Ice radishes, organic mint tea smoked grape tomatoes, young coriander and lime accompanied the most tender tuna belly. It literally melted away in my mouth and left me wanting MORE.

Chicken and waffles is a beloved soul food combination from America, and not something I’d honestly order. But there was seriously something moreish about the crisp buttermilk chicken that had been marinated for 24hrs, paired with waffles, pure maple syrup, green tomatoes, watercress and lemon salad.

For mains we devoured; ‘The Classic Spiced Duck Confit Leg’ matched with the side accompaniment of steamed green beans, smoked almonds, black sesame, garlic and lemon myrtle butter, the ‘“Italian Brooklyn Connection” Peppers and Pork Chop’ matched with the side accompaniment of the classic Chicago Wedge salad – Roquefort blue cheese dressing, Ligurian black olives, chervil, chives and lemon, and the ‘New York Sirloin’ matched with the side accompaniment of steamed united colours of baby carrots and pink fir apple potatoes, chopped dill and whipped green garlic aioli.

‘The Classic Spiced Duck Confit Leg’ was amazing, served with lentils, carrot chunks, chinese broccoli and a splash of organic soya sauce. Duck confit is probably the dish I always order when I see it on the menu and this was really done well. The flesh was delicate and the skin was delectable.

I almost skipped the pork chop – thinking that I might be too full to enjoy the 350g In house, dry aged, pastured fed, New York Sirloin served with parmesan and lemon crumbed artichoke hearts {Not that I was eating a whole 350g}. And that my friends would have been a tragedy because I think the pork chop was the best roasted free-range pork loin chop that I have ever eaten.

The moist pork was served with ‘Agro Dolce’ cumquats and yellow peppers, currants, pinenuts and crisp sage. It was a total ‘wow’ in my mouth. I loved that it was paired with the classic Chicago Wedge salad; because it was refreshing and I adore blue cheese.

And then it was time for a little ‘Heston Blumenthal’-esk drama in the form of their ‘A Kubrick Era Dessert’. A white chocolate dome filled with quince, double chocolate mousse, spearmint sorbet, bitter chocolate crumble, which collapsed when a decadent dark chocolate sauce was pored over. It was just what I needed to finish the night and if you are going to order it on date night, then order one each – because you won’t want to share.

We finished the evening with a final cocktail {and for those who weren't driving copious amounts of French Champagne}. It was a devine 'Tuffle Negroni' - truffle infused Bulldog gin, Carpano Antico Formula, Campari, Orange Twist, Black Truffle Salt, Campari dusted chocolate truffle. They had me at Campari!

Now after the amazing cocktails and the awesome dinner, it got me thinking that a date night could easily be completed with a lovely night’s stay at the QT Hotel. {A full night’s sleep without having to wake for midnight feeds or monsters under the bed sounds right up my alley.}

A huge thanks to QT for putting on an awesome media/blogger event and in particular, Jarad for his insight into the new cocktail menu, and Jemma the Digital Coordinator, who made the whole event possible.

Recipe: Monday meal ideas - make a meatloaf

2015-07-27T07:30:00.000+10:00

Do you enjoy meatloaf {and I'm not taking about Michael Lee Aday ,the American musician and actor better known by his stage name Meat Loaf}? The meatloaf has European origins; meatloaf of minced meat was mentioned in the famous Roman cookery collection 'Apicius' as early as the 5th century. But it seems like most countries have a version of meatloaf.

Austrians like to wrap their meatloaf in ham. Cuban meatloaf is often stuffed with hard boiled eggs. In Italy, meatloaf is called polpettone and can be filled with eggs or ham and cheese. Philippinos will slice and fry their meatloaf and serve it for breakfast.

Where as Puerto Rican style meatloaf is made with ground pork, beef, turkey, adobo, worcestershire sauce, milk, ketchup, potatoes, red beans, breadcrumb, parsley, with a hard-boiled egg in the middle.

In 2007, meatloaf was voted the seventh-favorite dish in the United States according to Good Housekeeping.

We don't mind a little meatloaf here at GoodFoodWeek, so for today's meal ideas I have provided you with four of our favourite meatloaf recipes.

Pork and apple meatloaf with sage crumbs

Pork, cauliflower and cabbage meatloaf

Chorizo meatloaf

Turkey meatloaf

Do you make your own meatloaf? Have you ever seen a seafood meatloaf? Where are you drawing your meal inspiration from lately {Have you seen that LandofZonkt and BoiledEggsandSoliders are hosting a link up 'Your Weekly Feed'} ?

Recipe: Homemade lamb souva

2015-07-26T07:30:00.001+10:00

The other day, my Mum was in town {on school holidays from Sydney, as she is a school teacher}. I thought that she would enjoy attending my Yoga class and then being treated to lunch at Double Shot in Deakin. We had a delicious lunch in the sun; enjoying the lamb souva and the fish tacos {not to mention a babycino or two}.

I came home and thought that my husband would enjoy it if I recreated the lamb souva for dinner one night. And then, when I was doing my weekly grocery shop I saw that Cleaver's Organic Meat made an awesome seasoned butterflied lamb shoulder {I'd been purchasing their steaks lately and they had been mighty tasty and tender}. So, the lamb souva had the green light for dinner that week.

Now for those wondering, the word souva is a relatively new and trendy abbreviation of the Greek word souvlaki – an Australianised slang term that seems to have originated in Melbourne’s souvlaki bars.

You may also be wondering what the heck the difference is between a kebab, a yeeros or a souvlaki anyway; and the truth is, not much.

I just love that chips are being incorporated into the wrap {like what is traditionally done overseas}. So here is my recipe for an awesome homemade lamb souva with tasty homemade chips incorporated into the wrap.

LAMB SOUVA
1 Cleaver's Greek seasoned butterflied lamb shoulder
4 large potatoes
2 tablespoons of olive oil
2 tablespoons of fresh oregano
2 tablespoons of lemon juice
1 teaspoon of paprika
1 teaspoon of chili flakes
1/2 cup of greek yoghurt
1 can of chickpeas
1 tablespoon of tahini
1 tablespoon of lemon juice
1 tablespoon of olive oil
4 pita wraps
2 tomatoes
rock salt

Peel and cut your potatoes into chips. Roll in olive oil, fresh oregano, lemon juice , paprika, chili and salt. Place your chips on a baking tray with the butterflied lamb shoulder and cook as per the instructions on the packet.

Whilst your lamb is resting, you can return the chips to the oven. Increase the temp to 200 degrees and get them a little crispy. You can also place the chickpeas, tahini, lemon juice and olive oil in a food processor and blitz until smooth.

Thinly slice your lamb and then compile your souva. Spread a tablespoon of greek yoghurt and then a tablespoon of homemade hommus, layer your lamb, chips and some freshly sliced tomato and you have yourself a delicious homemade souva.

Do you often recreate meals that you enjoyed whilst you were out? Do you make your own hommus? Have you tried Cleaver's Organic Meat? {This lamb was purchased, although I was sent a packet of their paleo beef sausages to try out the other day... I'll blog about that shortly}.

Recipe: A 'stuffed' chicken nugget

2015-07-23T07:30:00.000+10:00

Children love children nuggets {and frankly, in this weather, I don't mind a chicken nugget or two either}. However, there is a big difference between a shop bought, processed, chicken nugget and these little gems of gold that I am about to give you the recipe for!

Some people might want to make their nuggets out of chicken breast rather then chicken thighs but, just like a good sausage, I think you're chicken nugget needs a little fat to keep them moist - especially if you're going to bake them in the oven.

Now your children were probably going to add tomato sauce to these anyways, so I've incorporated a little cheese and tomato salsa into these to hit all the bases {and provide them with a tomato option that isn't so high in sugar and salt}.

STUFFED CHICKEN NUGGETS
6 chicken thighs
1/2 an onion
1 teaspoon of garlic powder
1/2 cup flour
1 egg
1 cup breadcrumbs

1/4 cup of parmesan

1/4 cup of dried herbs {I think parsley and oregano or an Italian mix work well}
Salt and pepper
1/2 cup of shredded cheese
1/2 cup of tomato sauce**

Place your chicken thighs, onion and garlic powder in a food processor and blitz until smooth.

Divide the mince mixture in 18-20 portions and roll them between wet palms. With your finger make a dent in the centre and fill with a fat pinch of shredded cheese and a small teaspoon of tomato salsa. Close by pinching the sides and roll between your palms to make it smooth. Give it little elongated shape or any shape you prefer. Repeat with the rest of the mixture.

Roll the nuggets in the flour, dip in egg and finally cover them with the crumb mixture {breadcrumbs, parmesan cheese, dried herbs}. Make sure to crumb coat them very well. Secure the crumb on the nuggets by pressing them with your fingers.

Now you have two options:

1. Bake in the oven for 35-40 minutes at 180 degrees or until golden brown and cooked through. OR

2. Place in a flat freezer safe container in single layer. Cover with two layers of baking paper and place another layer of stuffed nuggets, if need be. Cover and freeze.

TOMATO SAUCE

⅓ cup good quality extra virgin olive oil
Pinch of dried chili flakes
4 crushed garlic cloves
¾ cup chopped onion (optional)
1 teaspoon fresh chopped oregano, divided, or ½ teaspoon dried
1 tablespoon chopped fresh basil, divided, or ½ tablespoon dried
1 teaspoon fresh chopped mint, divided
1 teaspoon sugar
1 teaspoon salt
¼ teaspoon freshly ground black pepper
4 cans of whole tomatoes
¼ cup freshly grated Parmesano Reggiano cheese
2 tablespoons unsalted butter

Before you begin, pour your two cans of tomatoes into a bowl and crush with your hand. Don’t break them up too small, you want large chunks.

In a large heavy bottomed pot with a lid, on a burner with no flame, pour in olive oil and add chili flakes, garlic, onion, most of the oregano, basil and mint (save a little bit of each for the end), sugar salt and pepper. Turn on the burner and slowly bring up to hot. When the onions and garlic start to cook, stir and heat for five minutes.

Add the tomatoes and bring to the boil. Then reduce to simmer, partially cover and simmer 90 minutes. After 90 minutes, remove from heat and add the reserved herbs and Parmesan cheese. Add the butter to round out the flavours.

Recipe: Monday meal ideas - great breakfast ideas for Mums

2015-07-20T07:30:00.000+10:00

Sometimes I am all over breakfast {for myself} and other times I am completely disorganised and I end up being 'hangry' {a state of anger brought on by not actually eating and being hungry}.

I seem to always have breakfast covered for the boys, but in between feeding the Little Dude and prompting Mr Moo to finish his boiled egg and toast {his current favourite breakfast} I seem to have a bite or two of toast or a sip of tea before it's cold and unappealing!

So, I am giving you {and prompting myself} on four really easy breakfast recipes for Mums. These are items that are quick to make and easy to eat. They are also packed with good things to keep Mums firing on all cylinders and will aid in reducing 'hangry' everywhere.

A breakfast smoothie

Paleo pear and raspberry bread

A busy mum's breakfast - apple and ricotta on toast

Overnight french toast {peaches and cream}

What are some of your favourite things to eat for breakfast? Do you make yourself a cup of coffee or a cup of tea prior to children waking? Do you drink instant coffee or do you prefer one made by a barista? Have you experienced 'hanger'?

Life: I'm sorry Nat Bass

2015-07-17T07:30:00.000+10:00

When I was 24, I started hating on Natalie Bassingthwaighte for no good reason. She was hosting ‘So you think you can dance’ and as soon as she popped onto my TV screen I would have to turn it off. Today, I would like to say sorry to Nat Bass for hating on you for no good reason.

I was over at Mamastylista the other day and I read her ‘Interview with Natalie Bassingthwaighte’ and I thought, ‘where did all that hate come from?’

Okay, I really don’t get her obsession with low crotch pants {only because I think they look ridiculous on me} – but that’s no reason to hate on anyone. Nat is just a woman trying to do the very best that she can - as a mother, a wife, and a contributor to society.

And isn’t that just what we are all aiming to do?

Why does one have ‘hate’ for someone that they have never even met?

Can one really understand a person from their TV, radio, print or online depiction?

We are all different people; the world needs us to be different so that the world can work. At different times in our lives, we will come across people that we don’t necessarily like or share the same point of view with. This doesn’t mean we need to hate on them.

An old saying says that ‘sticks and stones may brake my bones, but words will never hurt me’. But the truth of the matter is that words can cut deep and there is just no need for those cutting words or hateful feelings towards another human being.

My comments towards Nat Bass in the past were filled with such snark. Why did they need to be? I didn't know her personally and her life really had no direct impact on mine.

Soon after I started compiling this post, Mamamia published a post entitled 'Why has hating Delta Goodrem become a national pastime?'

The post stated that 'It seems like the problem lies not with Goodrem or her behaviour, but with our acceptance of bullying and the pile-on attitude that seems to exist in the online media sphere.'

I think that we, as a society in general, have an acceptance of bullying.

Our children are obviously picking up what is being put down at home and carrying it into their school environment - because even though I don't have school aged children, I see plenty of facebook feeds filled with parents posting questions about what they should do about their child being bullied.

Just because someone doesn't hear what we say or just because we have the ability to write something behind the safety of our computer screen, doesn't mean that we should say it.

Sam Armytage asked her viewers the other morning, 'What happened to the saying 'if you don't have something nice to say, don't say it at all?' {There also seems to be a lot of hate out there for Sam.} I am also questioning what happened to that saying? Do you feel that there is a lot of unnecessary hate out there?

Recipe: Beef and Quinoa Burrito Bowl {a one-pot-wonder}

2015-07-14T07:30:00.001+10:00

Our family loves Mexican food, however some times I feel like I am using lots of saucepans, bowls, plates and containers when I whip up something Mexican. In my effort to create as little washing up as possible, I created this beef and quinoa burrito bowl and it definitely hit the spot!

By now, most people have heard of quinoa (pronounced Keen-wah) - it is a highly nutritious gluten-free grain. Containing more protein than any other grain, and good balance of all 8 essential amino acids, quinoa is a good choice for those looking for a gluten free option as well as vegetarians.

There are three main varieties of quinoa available, white, or red, and black. Quinoa has a lovely fluffy consistency, with a slight nutty flavour. I've made this recipe with both the white {as pictured below} and the red.

Now most packets will tell you to cook the quinoa for 15 minutes, but I think that it is nicer if cooked for longer {and I think that this also makes it more palatable to the husband and then toddler}. You could make this recipe with rice if you thought that quinoa wouldn't be well received in your household.

BEEF AND QUINOA BURRITO BOWL

500 grams of beef

2 brown onions

1 cup of quinoa

1 tin of tomatoes

1 tin of black beans

2 cups of beef stock

1 tablespoon of olive oil

1 tablespoon of paprika

1 tablespoon of basil

1 tablespoon of cumin

1 tablespoon of coriander

1 teaspoon of chili flakes

1 lime

1 avocado

1 cup of mexican cheese

Thinly slice your beef and then marinade the beef in the herbs, spices {paprika, basil, cumin, coriander, chili}, and lime juice for an hour or so.

Add the sliced onion and olive oil and brown the meat. Add the quinoa, tomatoes, black beans and stock and simmer for 40 minutes {or until the quinoa is cooked and the liquid has reduced}. Top with slices of avocado and cheese and then pop under the grill until the cheese has melted.

Serve with a little sour cream.

What are some of your favourite one-pot-wonder recipes that you go to in winter? Do you hate washing up? Do you put everything in your dishwasher?