Apron strings and pretty things...

Ever since the voluptuous Nigella Lawson bounded onto our television screens, a certain 'goddess within' mentality has blossomed in the food world. Even those who don't enjoy cooking, will now strive to have the prettiest kitchen things... including yours truly!

The latest must have item... a truly unique apron! Squeal!!! Here are the four contenders, how will you vote?

a) sassy ruffles?

b) cute kitsch?

c) mummy and me matching set?

d) retro polka dots?

Leave your suggestions below!

http://www.etsy.com/listing/92571582/sassy-ruffles-apron-red-black-white-dots

http://www.etsy.com/listing/104300820/cute-kitsch-apron-white-with-black-roses

http://www.etsy.com/listing/88597246/mommy-and-me-retro-apron-set-mother

http://www.etsy.com/listing/88597246/mommy-and-me-retro-apron-set-mother

Sticky Date Cupcakes

I love a good sticky date 'pud', but sometimes I find they are a little heavy and not very friendly to the old waistline. So here's a lovely, simple, lighter version... more of a cupcake then a pudding... but just as delicious!

Ingredients

1 1/4c pitted dates
1 1/4 water, boiling hot
1 tsp bi-carb soda
50g butter, melted
1/2 c brown sugar
2 eggs, lightly beaten
1 c self raising flour

How to...

- Preheat oven to 180 degrees C

- Grease a standard muffin tin, or line with paper cases.

- Place the dates and water in a food processor (or a powerful blender, see note) and whizz until smooth.

- Pour mixture into a mixing bowl, stir in bi-carb soda and let sit for 5 minutes. The mix will foam up a little.

- Stir in the butter and brown sugar, until smooth. 

- Add the eggs and flour and stir until combined and smooth.

- Pour the batter into the muffin tin and bake for 30-35 minutes or until cakes spring back when touched.

- Let stand for 5 minutes in the tin, then transfer to a wire rack to cool.

- You could make a caramel sauce to pour over but I find a dust of icing sugar and a little scoop of ice cream is a sure winner!

Note: be very careful when using a processor or blender to whizz up anything hot. The trapped steam can force the lid off once the blades start spinning, sending the ultra hot contents all over you! I use a Kitchen Aid blender and I've never had this problem but this has happened to me with less powerful blenders. PLEASE use the pulse button first to see if the lid will stay put.

My Thai Chicken Curry

My sister was recently visiting from the US and as anyone with international guests knows, at some point you will land up cooking for an army of people! My family, plus the in-laws, meant I was cooking for 12 people one night including 5 adult men who eat like it's there last meal... you know who you are!!

When you have a bunch of mouths to feed, you have to cook one big pot of something that everyone will enjoy, but I like to add a heap of condiments so everyone can alter their bowl to their preference. I think it makes the meal a bit more fun, especially for the little kiddies!

Too many choices, Mama!

So here's my award winning Yellow Thai Chicken Meatball Curry as enjoyed by little people, 3 yrs old, all the way to Great Grand people - 94 yrs old and still kicking! (By award winning, I mean every bowl was practically licked clean, that's the biggest compliment for any cook in my book!)

Ingredients

mmmm, saucy!

500gr chicken mince

1 egg, lightly beaten

1 small onion, finely diced

Handful of dry breadcrumbs (I use cornflake crumbs)

Small handful of chopped coriander or parsley

Salt and pepper

Jar of Yellow Curry Paste (I use Valcom brand)

400ml can of coconut milk or cream, whichever you prefer

100-200ml of chicken stock, optional

2 tbsp fish sauce

1 tbsp sugar

Serve with rice

Condiments - this is optional but it makes this meal so much fun! Put everything in little bowls and let everyone help themselves to their favorites:

grated carrots, beansprouts, corn, finely sliced spring onions, coriander leaves, sliced chillies, roasted cashews, finely sliced snowpeas, lime wedges.

How to...

- Preheat oven to 180 degrees C

- Cook your rice according to the packet instructions.

- Mix the chicken mince with the beaten egg, onion, crumbs, herbs and a good pinch of salt and pepper.

- Heat a little oil in a frypan over medium heat.

- Roll a tablespoon of the mince mixture in your hands to make a meatball.

- Gently drop the meatballs into the hot pan and fry off so the balls are golden brown all over. Don't worry about the meatballs being raw in the middle, we'll finish the cooking in the oven.

- Scoop the golden meatballs into an ovenproof dish. Once they are all golden, pop them in the oven to finish cooking for 10 minutes. (Break one open to check they are cooked)

- While the meatballs are cooking, get your condiments ready and take to the table.

- Heat the frypan again on a medium low heat and fry off 4-5 tbsps of the curry paste until fragrant. You have to cook the paste as the ingredients are raw. And don't overheat the pan or the paste will spit.

- Once fragrant, add the coconut milk, fish sauce and sugar. Add as much stock as you like to make more sauce. This is optional but I add the stock as it cuts through the heaviness off the coconut - good tip for anyone watching their weight too.

- Add the meatballs to the sauce and you're done!

This recipe feeds four, but you can easily make more or less depending on your crowd. This also freezes really well if you want to make in advance.

Mama's bowl, yum yum!

Pea and Ham soup

It's SO cold in Melbourne! Yes, I'm constantly complaining about the cold because, as you've probably guessed, I don't like cold weather :( but I do love cold weather food! Soups, stews, bakes, bring it on!

I've always been intrigued by Pea and Ham soup but have never been brave enough to try it. The few times I have seen it served, it hasn't looked the best. But I do love peas... and ham.... and green food! My favorite milkshake as a kid? Lime! I know, I'm weird!

Anyway, here's my super easy attempt at this good ole staple soup. It's super easy but it does take a little time. Great to make on a lazy afternoon.
 

Enjoy!
 

Ingredients

20g butter
1 onion, chopped

2 garlic cloves, chopped

1 ham hocks (800gm approx)

400g dried green split peas

1 1/2c frozen baby green peas

How to...

- Melt butter in a large saucepan over low-medium heat.

- Add onion and garlic and sauté (don't brown) until tender, approx 10 minutes.

- Add ham hock, cover with cold water (about 2 litres), bring to the boil, then reduce heat to low and cook until ham is falling from the bone, about 1½ hours.

- Remove hocks from saucepan and set aside to cool.

- Add split green peas to stock and simmer until very tender, about 1 hour.

- Remove the skin and bone from the cooled hock and discard. Coarsely shred the meat and set aside.

- Add baby peas and simmer until bright green, 1-2 minutes.

- Purée in batches in a blender until smooth. Be careful as some of the less powerful blenders will pop their lid from the build up of steam. If in doubt use a handheld stick blender instead.

- Finally, add shredded ham to soup, season with salt and pepper and serve with crusty bread!

1, 2, 3... Scones!

Winter has well and truly hit in soggy ole Melbourne! What better way to warm up then with a lovely cup of tea and some hot from the oven scones, mmmmmm! With jam and cream of course :)

Hot tea and scones! Perfect winter fare :D

My mother in law makes fabulous scones and she's always happy to whip them up when requested. She even brought them to me in the hospital when I gave birth to my daughter. What most people don't know is... it's my recipe! Want to know my secret to fluffy, hot, delectable scones? It's easy! 1, 2, 3...

Ingredients

1 c lemonade

2 c pouring cream (light cream works just as well)

3 c self raising flour

How to...

- Preheat your oven to 200 degrees celcius.

- Clean your kitchen bench, you'll need to knead the dough in a moment.

- Grab a cookie tray and dust with a little plain flour, this will keep the scones from sticking. Also dust the bench with a little flour.

- In a bowl mix the flour, lemonade and cream to form a sticky dough. Note - if your flour is a little old, add 1 tsp of baking powder to help the scones stay fluffy. (definitely do this if you don't remember when you bought the flour... you know who you are!)

- Tip the sticky dough onto your floured bench, then flour your hands.

- Give the dough a quick knead for about a minute. This means that you fold the dough over and gently squash it back together, you can't get this wrong, don't worry.

- Shape the dough into a rectangular shape and cut it into 12 even pieces with a blunt knife.

- Place the pieces onto the cookie sheet and space about 2cms (1 inch) apart, they will spread but it's traditional to let them invade each others space so you can pull them apart. (see pic)

- Bake for 20 mins until golden brown.

- Serve with strawberry jam or lemon butter and thick or whipped cream!

- Makes 12 scones but you can easily halve or double the quantity if you like.

Easy recipe to halve!