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25.01.2022 Kids , its time to cook for that special Dad, Grandad, Uncle or just that special person in your life. It might be father's day but it can be a day for your special mum or person as well. Families are such wonderful combinations these days. Try this simple recipe . Cook up some bacon and eggs and place it in the bread and make it into a wrap. If you want to do a special dinner, make your very own pizza using your imagination. Have an Awesome day !!!https://youtu.be/3KpFGHJ9bWo

23.01.2022 I grew up with a mum who was determined we would eat well and have good food. I still remember this drink and have started to make it again. Adele Davis figured in our diet very much. The idea of a pep up drink which is made to be a nutritional start to the day gained favour all over the world. These days many of us are familiar with what is nutritionally good and what we should be eating, but the thing that is amazing about Adele Davis is she was aware of this many years ag...o and in fact this recipe was first published in her book "Lets Eat Right to Keep Fit", a book that became and is still a multi-million-copy-selling 1954 classic. Adele Davis is known for her work with food and nutrition and has published other books such as "Lets Cook it Right" and "Lets Have Healthy Children". Anyway I suggest you give this a try. You can get most things at the supermarket but it is really important not to use over processed ingredients. The yeast is a particular flavour so start small and add it gradually to your liking. It is a great source of Vitamin B. While you’re at it check out the website dedicated to her, it’s a fascinating insight. https://www.nytimes.com//supernutritionist-lets-get-adelle published in The New York Times May 20, 1973 Nutritional Pep up Drink 1 litre low fat, or whole milk, preferably medically certified raw 1 teaspoon to cup yeast (depending on whether you are a beginner or a veteran yeast fan) this is edible yeast not the yeast you use for baking bread by the way cup powdered milk (not instant) 1 tablespoon cold pressed soy, peanut, or safflower oil or olive oil teaspoon magnesium oxide (from good health food shops) 1 tablespoon granular lecithin 1 or 2 eggs, as desired cup frozen, undiluted orange juice or cup apricot nectar or grape juice or banana or 3 or 4 tablespoons chunk pineapple or frozen berries or any strong-flavoured fruit Method: Blend together and drink Side note : Some info on the benefits of nutritional yeast https://www.healthline.com/nutrition/nutritional-yeast What are cold pressed oils? Cold pressed oils retain healthy antioxidants that are otherwise damaged by being exposed to heat. Antioxidants help combat free radicals that cause cell damage in the body. Most cold pressed oils are rich in vitamin E, which has anti-inflammatory and healing properties.

21.01.2022 I shared this a long time ago but I thought I would do a reshare as it is such a lovely recipe. ENJOY !!!!!

21.01.2022 Flatbreads to go with your lovely soup https://www.youtube.com/watch?v=3KpFGHJ9bWo

21.01.2022 The Best Osso Bucco with Super Creamy Polenta Make yourself the best ever Osso Bucco. You may know by now, I love a winter braise and it’s really such an easy dish to make. I know I know people say well it is for you Kirsten but you know the thing I love about thee sort of braises, Is they are actually easy and the fact that you can leave them cooking away while you are doing other things, like reading, sleeping, walking and whatever else makes you happy inside. Imagine...Continue reading

18.01.2022 HAPPY FATHERS DAY To all you wonderful fathers THANKYOUHAPPY FATHERS DAY To all you wonderful fathers THANKYOU

17.01.2022 Monday Night Dinner ....sorted ! I know! We have all made Pumpkin soup but it really is the absolute perfect winter warmer comfort food and someone sent a request for an easy soup so here it is. By the way have you ever seen a pumpkin like this? Apparently it is called a Green Goblin I believe but I am happy to be corrected. Quite bizzare really. A tricky one to peel but made the most loveliest soup that I was able to sit by my window overlooking the beautiful Kingston Be...ach and tuck into on a rainy day last week. One of the nicest ways to serve this soup is with the fabulous flat breads. Check out how to make flat breads in the link below, Have a go and send me a photo. Love to see what people do with my recipe page. Don’t forget to add those extra spices or flavours that you love. The best soups are often created by the addition of those extras ingredients that each one of us add. Try adding a teaspoon of your favourite curry paste in for a spicy flavour Some tips: when you are making the e soup, you can use chicken stock or vegetable stock and if you really want to go a bit fancy check out the latest commercially made ramen, miso and pho stocks available. They are great for a short cut or alternatively make your own stock. If you don’t want to use cream, try coconut, almond or soy for a lovely creamy but non-dairy flavour. Ingredients: 1.2 kg pumpkin (any type) OR butternut squash, 1 onion, sliced 2 garlic cloves, peeled whole 3 cups vegetable or chicken stock 1 cup water Salt and pepper FINISHES: 1 cup cream, half and half or milk or whatever you choose Method: Cut the pumpkin into chunks. Cut the skin off and scrape seeds out. Place the pumpkin, onion, garlic, stock and water in a saucepan . Bring to the boil, uncovered, then reduce heat and let simmer rapidly until pumpkin is tender. Remove from heat and use a stick blender to blend until smooth. Season to taste with salt and pepper, stir through cream, or milk. I sometimes use sour cream as well as it’s delicious. Ladle soup into bowls, drizzle over a bit of cream, and sprinkle with pepper and some pumpkin seeds to finish. Serve with fresh made flatbread!

08.01.2022 Hazelnut Shortbreads I love a personal request. This is a biscuit I love and was requested by Rebecca Thomas , so this ones for you! These are the loveliest hazelnut shortbreads. Their vanilla-infused flavour and melt-in-your-mouth texture are sure to become a favourite for you! Ingredients... 2 cups plain flour 1 cup unsalted butter, softened at room temperature 2 large egg yolks 1 cup hazelnut meal 1 vanilla extract (not essence) 3/4 cup pure icing sugar Small pinch of salt For Dusting: 1 cup icing sugar Instructions Place all of the ingredients in a large bowl and knead until thoroughly combined. Preheat the oven to 180 degrees C. Cut off small pieces of the dough at 30 Gms each and shape them into rounds. Place the rounds onto a baking paper-lined tray. Press down slightly. Bake on the middle rack for approximately 20 minutes or until the edges begin to turn golden. Let the cookies sit for one minute and then use a sifter to dust them with the icing sugar while they're still hot. Be very generous. You can always use the leftover icing sugar for the next lot of biscuits. Let the cookies cool completely and then give them a second dusting. Stored in an airtight container in a cool place, these cookies will keep for several weeks. Notes: These are traditionally shortbread cookies, meaning they're made with a high butter content and generally without the addition of egg. I have included eggs in this recipe but its personal preference. Adding the egg yolk will make the dough much easier to work with (softer and more pliable). But you can leave the eggs out of you would like a really short tasting biscuit. These are great with almonds as well. You can also have a combination of hazelnut meal and chopped hazelnuts so you get a bit of a chunky texture along with the smooth.

07.01.2022 Six Week Bran Muffins (brilliant recipe) Years ago when I was working in catering this used to be a fabulous favorite for functions but also within my home. I cannot quite remember when it first crossed my path but I know my mother and my sister and a few other people in the food circles I moved in used to swear by it. Why is it so amazing? Simply because you can put in in a bucket in the fridge and keep the raw batter for up to 6 weeks, not that honestly it ever lasts that ...long, it’s delicious and it is quite a nutritious treat. I made this the other day for a staff wellbeing morning tea and everyone loved it and it made me wonder How it had been so long since I had made it. I think it is a beauty because of the simplicity of the muffin. It can be eaten with a nice smothering of fresh butter (Try some cultured butter, although you may then eat too many) or it can be simply eaten fresh out of the oven as is. Like many cakes, muffins, bread etc. these keep really well baked and can be used throughout the week for lunches, snacks, or whatever. Surprise the family for breakfast. Set the oven for around 200C have your muffin tin ready with papers in and as soon as you get up, fill the papers and then bake. Another way is to actually fill the muffin tray at night pop it into the fridge and then bake. Tips: I do like to leave mine to sit out for around 20 minutes after I take it out of the fridge. At the moment as it is very cool you can also simply leave them sitting on the bench and then call the family down for hot breakfast muffins. Don’t forget to cover them up. SIX WEEK BRAN MUFFINS Ingredients 4 cups bran flakes (Sultana bran or plain bran flakes, All-Bran) 2 cups wheat germ 2 cups boiling water 1 cup butter/oil 1 cups of raw sugar 1 cups dark brown sugar 4 eggs 4 cups buttermilk (can be replaced with almond or soy milk) 5 cups plain flour 2 tbsp. bicarbonate soda 1 tbsp. baking powder 1 tsp salt 1 cups raisins 1 cup sultanas Method: 1. In a large bowl combine bran and wheat germ with boiling water and let stand. In another bowl mix melt butter/oil, sugars and eggs and whisk well together’ 3. In another bowl, combine remaining dry ingredients with raisins and sultanas. 4. Combine together the bran and wheat germ mix, dry ingredients, and wet ingredients until just combined. Cover tightly and store in the refrigerator for up to six weeks. Let stand at least 24 hours in the refrigerator before baking to let the flavours develop. 5. To make muffins: Fill muffin papers full and bake at 200C for 15-20 minutes. For mini muffins, adjust the time.

04.01.2022 The team are getting a little excited for Christmas in July... prep has already started for our 3 course dinner on Saturday 25th... have you booked your table? . . #greatlakehoteltasmania #greatlaketasmania #mienavillage #makeyourselfathome #santa

04.01.2022 Simple Handmade Lamb Shank Pie with Sour Cream Pastry (see my clip below to make the quickest best pastry ever and don't forget to subscribe) Ingredients:... 6 Lamb Shanks (or 1kg diced lamb) 1 sprigs of fresh rosemary 2 large carrots roughly sliced 1 large stick of celery 200 gm green beans or peas 250ml red wine 2 x 410g cans diced tomatoes or your own passata if you have it 1 tablespoon quince jelly 1 batch of sour cream pastry (see recipe below) METHOD: 1. Preheat oven to 150C. Heat a deep 22cm (base measurement) ovenproof frying pan or casserole pan over medium-high heat. Sprinkle in a tablespoon good olive oil. Cook half the lamb, turning occasionally, for 8 mins or until browned all over. Transfer to a plate. Repeat with remaining lamb. Ensure you get nice brown colour on the lamb 2. Pull the rosemary of the sticks. Reserve 1 sprig. 3. Return the lamb to the pan and pour over the wine. Bring to the boil. Cook for 2 mins or until the wine reduces slightly. 4. Add the tomato, quince jelly and chopped rosemary and bring to a simmer. 5. Remove from heat. Cover the pan tightly with foil/lid and cook in the oven on around 150 C for 4 hours or until the lamb is falling off the bone. 6. Uncover and add the chopped carrot, celery and beans and bake for a further 30 mins or until the sauce thickens slightly and begins to caramelise. Season and Set aside for 30 mins to cool slightly. Increase oven to 200C. 7. Take your pastry out of the fridge and give it 20 minutes or so to come back to room temperature. 8. Remove the bones from the lamb. Pull off the meat and break into chunky pieces or use 2 forks to coarsely shred the meat and stir into the sauce in the pan. 9. Place in individual pie dishes or one whole family dish, either way works. 10. Roll the pastry out on a well-floured ball to approximately 3 mmm thick. 11. Cover the pie dishes with the sour cream pastry. 12. Decorate in a rustic fashion by pressing your thumb around your dish. Don’t try and make it look too neat. Handmade always looks the best. Use a small sharp knife to make slits in the centre of the pastry. 13. Cut the remaining pastry into leaf/flowers or heart shapes or simply leave plain. Arrange on top of the pie. 14. Coat in egg and Sprinkle with the reserved rosemary and a small amount of sea salt. Bake for 20-25 mins or until the pastry is puffed and golden. 15. Eat an enjoy ...and now for the EASY SOUR CREAM PASTRY 125ml sour cream (or crème fraiche) 250g plain flour 200g unsalted butter chilled 1. This is the easiest ever and the very versatile. we will use a magi mix for this one 2. Simply use the blade on the machine 3. Crumb the fat into the flour and then add sour cream until combines. 4. Wrap and cool till use. Freezes well. https://youtu.be/hQaC9FbcMB

03.01.2022 Remembering a remarkable man. https://nationaltoday.com/bourdain-day/

03.01.2022 Second time I have been here this week and did not dissapoint. Im so excited.

02.01.2022 La fondue des Lords ! Winter is coming... :)

01.01.2022 I love it when people send me photos and tips for using the recipes I post. Linda brought a muesli slice she had made the other day into my office and shared a piece with me. Instead of wheatgerm, she replaced it with hemp meal and it was absolutely fabulous as you can see in her demonstration here. I have included some more information here with a repost fo the recipe . https://www.goodfood.com.au//everything-you-need-to-know-a Delicious Muesli slice... Ingredients: 1 cup rolled oats 1 cup desiccated coconut 1/2 cup wheat germ 1/2 cup sesame seeds 1/2 cup sunflower kernels 1/2 cup pumpkin seeds (pepitas) 1 cup sultanas 125g butter 1/2 cup honey 1/3 cup brown sugar Method: Grease and line a 3cm deep, 16cm x 28cm (base) baking pan with baking paper. Cook oats, coconut, wheat germ, sesame seeds, sunflower kernels and pumpkin seeds in a frying pan over medium heat, stirring, for 8 to 10 minutes or until golden. Transfer to a bowl. Set aside to cool. Stir in sultanas. Cook butter, honey and sugar in a small saucepan over medium heat, stirring, for 3 to 4 minutes or until sugar dissolves. Bring to the boil for 1 minute. Reduce heat to low. Simmer, without stirring, for 9 minutes. Add to dry ingredients. Stir until combined. Spoon mixture into the pan. Use a large metal spoon to press down firmly. Allow cooling. Cut into muesli bar shapes or squares and wrap individually in baking paper and store in an airtight container. They will well in a foil-lined airtight container for up to 7 days. Linda McCarthy