Table For Five

Both beef and vegetables in this recipe can be cooked on the barbecue and making the couscous could hardly be called cooking. It's a perfect meal for outdoor and indoor cooks. I have to admit: by the time winter draws to close I am over this whole cooking thing. It's hot meals every single night. It's puddings, it's stodge and it’s endless hours in the kitchen. Don’t get me wrong, I LOVE to eat, I am not over that at all. When it's cold outside that comfort food is a welcome ending to the day and so worth the effort but, when the sun is shining on fresh green shoots and vibrant colours, our kitchen window is not the best vantage point to enjoy Springtime. Our barbecue on the other hand….. We may live in a crappy old house but this view, even on a cloudy day, will never get old. I don't use the “H” word very often but surely I’ve nailed it with this one?! High in iron, selenium, vitamin A, vitamin B6, vitamin B12, vitamin C, zinc….. th

A homemade burger deserves a fresh baked hamburger bun and this soft bread roll recipe is the perfect solution. Soft and fluffy with just the right amount of salt and sweetness, the way bread should be. Soft Burger Buns Makes 8 ---Ingredients--- 12g dry yeast  ( 3 teaspoons) 20g caster sugar  (1 teaspoon + 3 teaspoons) 125mls warm water  (½ cup) 125mls milk  (½ cup) 1 large egg 30mls vegetable oil (6 teaspoons) ½ teaspoon salt 450g plain flour (3 cups, firmly packed) 15-20g butter (1 tablespoon) ---Method--- •Place yeast and 1 teaspoon of sugar in a small bowl and gently whisk in warm water. Set bowl aside in a warm place for five minutes or until mixture bubbles into a froth on top. •In another small bowl or jug whisk milk, egg, oil, salt and remaining sugar together. •Combine both mixtures and in a large bowl/standing mixer, mix flour with wet ingredients until mixture begins to come together. Use kneading hooks to work dough until s

A truely authentic fried Rice this is not. Fast, simple and versatile is what it is . The measurements in this recipe are not terribly important. The amount of oil to rice is really the only detail that needs attention. There should be just enough to coat the rice and give it a nice glossy shine. Too much and the dish will be greasy. Too little and the rice will stick to itself and the pan. All other ingredients are not only flexible in quantity but can also be substituted or simply omitted.  Keeps well, covered, in the fridge for up to 4 days. Fried Rice --- Ingredients --- 1 ½ cups uncooked rice (Or 2 ½ - 3 cups cooked rice) 1 egg, lightly beaten ¼ cup cooking oil ¼ teaspoon salt * optional (Or 1 Tablespoon soy sauce) 1 red onion or spring onions -diced 200g Ham -diced 1 ½ cups frozen peas and corn (drained if canned) --- Method --- • To cook the rice: Place rice in a medium saucepan with  2 ½  cups cold water. Bring to the boil uncovered t

Originally, I had thought this would be great recipe for using up leftover burger patties but, as time (and burger nights) went by, I realised how ridiculous the notion was... There's no such thing as leftover patties! If, by some miracle, you do happen to have some, just break or dice them into small pieces. Cheeseburger Scrolls Makes 22 ---Ingredients--- Need a yoghurt free dough recipe? Try this one. Scroll Dough 1 cup Greek or Natural Yoghurt 2 cups Self Raising Flour 1 teaspoon Caster Sugar Filling 1 Tablespoon oil 300g Beef Mince ½ teaspoon Salt  ½ teaspoon Pepper 1 medium Brown Onion, finely diced 60mls* Tomato Sauce (¼ cup) 30mls* American mustard (⅛ cup) *according to your tastes 2 cups grated Tasty Cheese ---Method--- •Pour yoghurt into large bowl. Add sugar to flour and mix flour into yoghurt, ½ cup at a time until dough is a rollable consistency. You may need to add a little more flour if dough is too sticky . •Roll d

I may not always get it right in my personal life but when it comes to what I say on this blog and my public pages, I do tend to overthink it. Usually that's considered a bad thing when it comes to writing, particularly from the heart, but I have come to learn that in my particular area of blogging (budget and food) sensitivity of diversity is a severely lacking trait. Yesterday I watched a Thrifty Blogger fall from grace with one single indiscretion laying insult to a large group of readers. This lady has a reasonable sized following (although smaller now) and the opportunity to empower a great deal more but, disappointingly, has chosen to put down the very people who need her support the most. I won't go into detail but essentially, it was suggested that a lot of families make unhealthy choices simply because they are lazy. After  an overwhelmingly negative response to her post, she removed it, but offered no apologies. This is where I become disillusioned by th

Apparently zucchini is the most common choice when it comes to hidden vegetables. Veggie smugglers seem fixated with grating it into everything. I had started to wonder if my dear friend Zucchini had super powers with all the attention it receives. But alas, a mere vegetable is he (although technically a fruit) with a noted talent for blending in with the crowd. Even without any awesome special powers, I can't help but feel sorry for poor invisible Zucchini. Always hiding in the shadows. Never basking in the glow of centre stage. This one is for you, Zucchini. Today you are the star! Aglio ed Olio Zucchini (Garlic & Oil Zucchini) Serves 1-2 --- Ingredients --- 1 Zucchini ½ Tablespoon Olive Oil 2 cloves Garlic --- Method --- •Slice zucchini about ½cm thickness lengthwise. Toss slices in oil to coat. •Peel garlic cloves and give each one a good bash with the flat side of your knife. Rub garlic on each zucchini slice. •Heat a frypan, grill