Category Archives: Recipes

Rice cooker Organic Beef Dark Ale Casserole

beefcasseroleLet me share with you Groover’s delicious recipe for beef casserole that he made up himself taking inspiration from several recipes.

It is perfect for a wet wintry day and very rich.

The idea is to get it started in the morning and then go away and leave it. Come back for an evening meal and in the meantime enjoy the beautiful aromas of comfort food.

Rice cooker organic beef and dark ale casserole.

Ingredients:
1 kg of oyster blade beef (or any cheap cut of organic beef)
100g pancetta cut into cm cubes
250 mL of beef stock
1 bottle (330mL) dark ale or stout (eg Guinness)
1 can of crushed tomatoes
500g small brown onions
one bunch of baby carrots
300g mushrooms
2 cloves garlic
handful fresh rosemary, finely chopped
50g plain flour
2 anchovies (the secret ingredient)
2 tablespoons of Worcester Sauce
1 teaspoon Marmite (the other secret ingredient)
handful of flat leaf Italian parsley, chopped
zest of one lemon
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1 tablespoon Olive Oil
Salt and pepper to taste

Method:
Put olive oil in pan and fry off the pancetta. Remove pancetta and place in bottom of rice (or slow) cooker. Mix the flour salt and pepper and chopped rosemary and cut the beef into three or four centimetre chunks and coat liberally in the seasoned flour.

Brown the beef in the pan to seal and caramelise the beef quickly – you don’t want to cook it through – feel free to do this in batches. Place beef on top of the pancetta in the rice cooker.

Finally, peel the onions and garlic and quickly pan fry in the remaining oil and throw on top of beef.

The onions are meant to be whole and not cooked, just lightly glazed with the oil. Deglaze the pan with the sherry and pour juice over the ingredients in the rice cooker.

Add the stout and stock, chopped mushrooms, anchovies, tomatoes, marmite and Worcester Sauce and close the rice cooker. Put the cooker on cook and then let it simmer on “warm” for the next 6-7 hours (the rest of the day).

The house will fill with delicious comfort foody smells.

About two hours before serving throw in the washed baby carrots.

Just prior to serving add the chopped parsley and zest of a lemon.

Serve with mashed potato and green salad.

Yummy.

My favourite pasta recipe

Today I thought I’d share with you my favourite pasta recipe as discovered one day at The Boatshed. My favourite if overpriced grocery store.

My favourite pastaIngredients:

1 onion
1 clove garlic
1 jar of tomato pasta sauce (chopped tomatoes in a can is a cheaper alternative)
1 thick slice of pancetta (bacon would be fine)
Kalamata olives (I get pitted because I’m lazy)
Basil leaves
Pasta of your choice

My favourite pastaMethod:
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Start cooking pasta.

In a wok or frypan, fry off the bacon/pancetta and add the onion. Cook at a lowish heat until soft and add garlic.

Cook garlic at a low heat for a minute or two and add tomato puree or sauce.

My favourite pastaStir in basil leaves, roughy torn, and olives.

Stir in pasta and serve with a fresh garden salad.

So easy and so yummy… although I do seem to end up with three servings of olives… lucky me. 🙂

Swimming upstream against fussy eaters

Groover would say it’s pearls before swine:

Teriyaki Salmon

Of course my little fussbudgets – though professing to be “starving half to death” – weren’t interested in eating it. And he had presented it so beautifully.

Sure, he might do some bad things, but overall he’s a pretty good egg (to keep the foodie theme going). You might say he’s E for Excellent. 🙂

Speaking of which… Babyamore (Trish) nominated my blog as E for Excellent. Thanks Trish. You made my day!

excellent blog

I’d like to pass on this award to some faves of mine: Karen Cheng, h&b, Are Don and Carol Coming?, Dipping into the Blogpond, A Roaming Aussie Mum, Reading Circles, Firstperson Thirdcat, Planning with Kids, Magneto Bold Too, The Beer Card and Three Ring Circus.

Update: I just showed my list to Groover who said:

I like all these acronyms people use for their partners… DH and MPS etc [Kelley what does MPS mean? – cb] – why can’t I have an acronym?
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Because your acronym would be as long as your handle.

?

TFOBBTIFTSW*

*The Fat Old Bald Bastard That I’m Forced To Sleep With.

😉
He likes a bit of mean…

Oh and for those of you who caught the salmon reference in the title – here’s a little song: (thanks to Feline for the tip)

Mr Weezee’s satay sticks

SatayIn the tradition of The Food Pornographer may I introduce you to the worst kept secret in the Western Suburbs – Mr Weezee’s Satay.

I’d heard others talk about this phenomenon of a shop and its quirky idiosyncracies and was intrigued. The co-manager of our cricket team told me where it was – in the middle of Chelsea Village – and taking a short detour home I dropped in this afternoon.

First of all – he only takes cash or cheque. That is important information as I don’t think there is a cashpoint there – well, not an obvious one.

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So yummy! The sticks are just the right size to barbeque. The sauce peanutty and as delicious with salads. A winner.

Shop G13 Chelsea Village 145 Stirling Hwy Nedlands WA 6009 (You have to go right inside the complex and it is a small shopfront in the northeastern quadrant).

Yummy Chocolate Chip Recipe

My boss’s husband maks these yummy cookies (she’s American so I can say cookies) and I am always hopeful she’ll share with me.

Here is the recipe – mainly so I don’t lose it. 🙂

Jon’s CCC Recipe

Preheat oven to 180 degrees.

CREAM: 1 cup of butter
adding gradually:
1 cup brown sugar
1 cup white sugar

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1 tsp vanilla essence

SIFT in 2 cups plus 3 Tablespoons plain flour
1 tsp salt
1 tsp baking soda

STIR in 1 cup choc chips (I use dark chocolate but you can use milk if you prefer)
1 cup walnuts chopped, OPTIONAL

Drop the batter onto baking paper on baking sheet and bake for about 10 minutes.

The best lamb chop I’ve ever eaten

One of the nice things about working where I do is sometimes when foodies come in, they bring food.  Today I was in early for a cross with our breakfast presenter and the foodie – the lovely Marg Johnston – brought in freshly cooked lamb chops coated in breadcrumbs with garlic, lemon and parmesan cheese.

They were heavenly… yes, even at 6.30am.

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And one tip that isn’t on the recipe but that she told me is to hit the chops with the back of a knife or something to make them a little thinner so they cook more evenly.

It’s in.

Yes my application is in and it is amazing how good that feels. Firstly it is an affirmation to sit down and write an application to tell someone you are good, and secondly it’s a relief to have it off my plate.

I guess I’ve been waiting for this to happen for at least 12 months.

Now that it’s out of the way I have space in my life to concentrate on me!  I’m going on a bit of a health kick, one that includes moderate amounts of red wine, coffee and tea.  I’ve been reading a book called “Very Wellness” by a local naturopath Val Allen. According to her ‘O’ blood types should avoid wheat and dairy products where possible. Suits me. I prefer goat’s cheese anyway.

Today I spent a lot of money on exotic weird flours like spelt (which is an ancient type of wheat but allowed), rice and a weird bread called Essene Bread.  I also bought a proper blender for smoothies for breakfast. Yum yum.

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Tonight we had veal steaks “crumbed” in rice flour, egg then sesame seeds and ground almonds.  It was pretty good.

Tomorrow I’m going to try and make her lamb tagine.

I’ve even bought some bathroom scales…

Heavy Metal

It’s rare to come across a yummy recipe that is also not only good for you but able to provide some health benefits as well. My mum had this recipe out as a dip last night at dinner and let me tell you – it is delicious! She sent me the recipe…

Heavy metal poisoning is rampant. It is a major cause of hormonal imbalances, can, thyroid problems, neurological disturbances, learning problems, depression, food allergies, parasites, etc. etc. This is a great recipe that is not only easy to make but also really yummy, and it tells you how to remove heavy metals from the body!

Coriander is truly a healing food. One friend suffering from high blood pressure due to mercury poisoning had her blood pressure return to normal after eating two teaspoons of this pesto daily for only a week. So whether you need to detoxify heavy metals from your body or just wish to use it as a preventative measure, 2 teaspoons a day is all you need to take. This pesto has now become a regular in my diet.

CORIANDER CHELATION PESTO

4 cloves garlic
1/3 cup Brazil nuts (selenium, magnesium)
1/3 cup sunflower seeds (cysteine)
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2 cups packed fresh Coriander (or Chinese parsley) (Vitamin A)
2/3 cup flaxseed oil
4 tablespoons lemon juice (Vitamin C) – use ripe lemons
2 tsp dulse powder (Asian produce stores – seems to be red coloured seaweed)
Sea salt to taste (or 6-12 Algatene capsules’ contents)

Process the Coriander and flaxseed oil in a blender until the coriander is chopped. Add the garlic, nuts and seeds, dulse and lemon juice and mix until the mixture is finely blended into a paste. Add a pinch to sea salt to taste and blend again. Store in dark glass jars if possible. It freezes well, so purchase Coriander in season and fill enough jars to last through the year.

Coriander has been proven to chelate toxic metals from our bodies in a relatively short period of time. Combined with the benefits of the other ingredients, this recipe is a powerful tissue cleanser.

Two teaspoons of this pesto daily for three weeks is purportedly enough to increase the urinary excretion of mercury, lead and aluminum, thus effectively removing these toxic metals from our bodies. We can consider doing this cleanse for three weeks at least once a year. The pesto is delicious on toast, baked potatoes, and pasta.

Chicken Soup and Lemongrass

Chicken SoupI’ve come home early today. I think I’m coming down with Hugamuga’s Flu. He was hit hard Wednesday night and has a cough that lifts the rafters. His slight frame seems too fragile for such a nasty cold. He’s been in bed ever since. Well… in bed, on the computer and lying in front of the heater eating mandarins mostly. I think a hundred mandarins is all he’s eaten in the last two days.

So I’ve come home early with droopy eyes and a thick head to make sure I don’t get what he’s got or for that matter give what he’s got to the rest of the troops. I can’t be sick as I’m stepping into my boss’s shoes (luckily a size 9 like me) for the next week and then I get a week off.

Although there are a lot of speculations regarding the potency and quality of male hard-on. levitra online canada Sometimes we just not care about the small issues you face in your life before they become too big and cause further harm to your health. cialis 20mg tadalafil http://amerikabulteni.com/2012/01/11/new-hampshire-izlenimleri-sessiz-sedasiz-onsecim-ne-anlatiyor/ The primary amerikabulteni.com cipla india viagra reason for it is legal regulation of the intestinal motility. They also have an click for info viagra on line anti-inflammatory effect naturally. I’ve made fresh orange and lemon juice and started to make Chicken Soup to augment the young fellow’s diet. Look at me. A proper mum who cares for her kids when they are sick. Or at least also when she is sick. Groover was at home yesterday so I wasn’t completely derelict in my duty.

Bring on the Chicken Soup and then to bed. Cotton corner is calling.

Beef Casserole

This is thanks to Roz.

Beef and Mushroom Casserole

1 kg Gravy Beef – diced, season with pepper and brown. Remove to bowl.
2/3 cup red wine – use to cook off the beef bits stuck to the pan then pour over beef.
Saute 2 medium onions, sliced and 1/2 celery stick, chopped.
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Simmer for a couple of hours until sauce is thick.

[from my old blog]

Yes I’m cooking it today.