Day 19: Pea and Ham Soup

Okay, time to start looking at ways to use up the leftover Christmas ham and bone. And what better way than making a Pea and Ham soup? It may be summer in Australia (and not typical soup weather), but we can always pretend we're in the Northern Hemisphere ... can't we? By the way, Happy New Year's Eve!

Ingredients:

• 1 x left over Xmas Ham bone and ham meat (diced)
• 1 spanish onion - diced
• 2 large carrots - diced
• 2 stalks of celery - sliced
• 3-4 potatoes (medium size) - cubed
• 1 leek - sliced thinly
• 2 x Maisel chicken stock cubes
• 12 cups of water (approx 3 litres)
• Salt and pepper for seasoning
• 1 x 500 gram packet of green split peas

(Note: Goes well with a French baguette and green salad)

Method:

Step One -

Prepare all the ingredients and throw them into a very large pot. Make sure you crumble the chicken stock cube over the vegetables and ham bone/meat.

Step Two - 

Boil the water in a kettle. Pour over the vegetables and meat.

Step Three -

Bring the soup to boil ... then simmer on low/medium heat for an hour ... longer if possible.

Step Four -

Serve with warm crusty bread and a salad.

Day 18: Lemon Self Saucing Pudding

This lemon self-saucing pudding is a light and fluffy dessert that creates its own thick lemon sauce as it bakes. By the way, Talia is now our official photographer.

Serves: 4
Preparation time: 15 minutes or less

Ingredients:

Batter base -

1 cup self-raising flour
½ cup caster sugar
1 teaspoon grated lemon rind
2 tablespoons butter, melted
½ teaspoon vanilla (extract is best)
½ cup milk

Sauce -

⅓ cup caster sugar
1 teaspoon grated lemon rind
1 cup boiling water
½ cup lemon juice

Method

Preheat oven to 180°C.

Batter base:
Sift the flour and pinch of salt together.
Add sugar and grated lemon rind, mixing well. Stir in melted butter, vanilla and milk.
Turn into a greased, ovenproof dish with deep sides.

Sauce:
Sprinkle mixture with the sugar and lemon rind.

Combine boiling water and lemon juice and carefully pour over the mixture in the dish.
Bake for 30-40 minutes.
 
Stand for 5-10 minutes before serving. We serve it with an orange, mango or lemon sorbet.

Day 17: Shanti's Veal and Pork Bolognaise

Here is what the bolognaise sauce looks like when it's cooking on the stove ... probably doesn't look appetising. But guess what, it's yum! This is kiddie and teen friendly. Another recipe that an 11 year old and mum can cook together. We're looking forward to a lovely lunch ...

Ingredients (for a family of 4):

• Olive oil 3 tablespoons (or more if needed)
• 1 leek - finely sliced
• 500-600 gms veal and pork mince combination
• 785 gms Dolmio Extra Onion, Garlic and Tomato pasta sauce (why spend hours making a homemade tomatao sauce when you can buy it? Working mothers need to survive!)
• 2-3 fresh basil leaves - hand torn to keep the flavours fresh
• 75-80 gms of baby Spinach leaves
• Salt and pepper to season
• Ricotta ravioli (4 servings size)

Method

Step 1
Put olive oil in a frying pan and sautee the leek slices until the rings separate and become translucent. You can smell the fragrant leek when it's ready. Do not brown.

Step 2
Add in the Veal and Pork mince - using a fork or wooden spoon, separate the meat and so that the mince is finely grounded. Brown the meat on both sides.

Step 3
Add the Dolmio tomato pasta sauce and stir the meat and leek together. Toss in the 2-3 basil leaves. Season with salt and pepper.

Step 4
Bring the bolognaise sauce to boil, then simmer for 20-25 minutes. Toss in the 75-80gms of Spinach leaves just before serving - so that the spinach is not too wilted.

Step 5
Cook the Ricotta ravioli.

Step 6
Serve the ravioli onto a plate and place a generous amount of the Bolognaise sauce on top.

Serve with a green salad with olive oil and lemon dressing.

Day 16: Tiramisu

Tiramisu is one of my favourite desserts. It was also the one of the things I was addicted to when I was pregnant with Jonathan ... It's a very easy dessert to make and a great dinner party treat!

Ingredients

• 3 eggs - separate the egg white and yolks
• 500g mascarpone cheese
• 1/2 teaspoon of vanilla essence 
• 1/4 cup caster sugar
• 400mls freshly brewed strong coffee, cooled
• 2-3 tbs Tia Maria or Frangelico (optional)
• 1 250g pkt savoiardi biscuits
• 80g good-quality dark chocolate, grated

Method

Step 1

Beat the egg white until light and bubbly, then slowly add the egg yolks, vanilla essence and caster sugar in a medium mixing bowl with electric beaters until soft peaks form. Set aside.

Step 2

Combine the coffee and Tia Maria or Frangelico (if using) in a large bowl. Dip 1/2 the savoiardi biscuits quickly into the coffee mixture and then arrange over the base of a 1.25-1itre (5-cup) serving dish or six 250mls (1-cup) individual serving glasses. Spread half the mascarpone mixture evenly over the biscuits. Dip the remaining biscuits into the coffee mixture and then arrange in a single layer over the mascarpone layer. Finish with a layer of the remaining mascarpone mixture. Cover with plastic wrap and refrigerate for at least 4-6 hours or overnight.

Step 3

Sprinkle with the grated chocolate just before serving.

Day 15: Congee (Chinese Rice Porridge)

Congee is one of the children's favourite meals ... a relic of childhood that brings back warm memories. I love congee, especially Fish congee. However, here is the recipe for the basic congee. Add fish or other ingredients as desired. My son loves this dish so much that he said, "Mum, if you make congee I'll love you ... (wait for it) ... even more!!" Glad he added the 'even more' ...

 

Congee honours my Chinese heritage ... where food is medicinal, not just for taste. Congee is very light and nutritious. You can eat a lot of it and still feel good.

 

Background

Congee, served with crullers for dipping, is a classic Chinese breakfast dish. This is basic recipe for congee that you can add to as desired. There are no rules about what to add: meat, fish, vegetables, and healthy herbs, shredded lotus root and gingko nuts are all popular. You can also make a sweet version of congee with Chinese dates (jujubes) and a bit of rock sugar. Add the secondary ingredients after bringing the rice to a boil, before turning down the heat. Serves 6 to 8

 

Ingredients:

• 1 cup jasmine rice
• 9 cups water (2 litres)
• 2 x Maisel Chicken stock cubes
• Salt and pepper for seasoning
• 1 tablespoon sesame oil - to taste
• 1 tablespoon minced ginger
• Tamari sauce to taste
• Chopped shallots for garnish
• (Optional: 3 white fish fillets - cut into small pieces - for Fish Congee. Don't forget to de-bone the fish very carefully.)

Note: add more water if needed to keep the rice porridge consistency.

Preparation:

1. In a large pot, bring the water and rice to a boil. Add chicken stock cubes to the boiling wawter.

2. When the rice is boiling, turn the heat down to medium low. Place the lid on the pot, tilting it to allow steam to escape (the same as you would do when making cooked rice).

3. Cook on medium low to low heat, stirring occasionally, until the rice has the thick, creamy texture of porridge (1 - 1 1/4 hours).

4. Add the salt, pepper, sesame oil - taste and add seasonings if desired. Serve with chopped shallots and extra minced ginger (optional). Season with Tamari for added flavour. 

Option 5: For our family favourite, 'Fish Congee', add any type of white fish fillets. Add to the congee and boil at Step 3. Cook until it is soft and flakey.
(Note: if reheating the congee, you will need to add additional water)

Wow ... thanks so much!

Thank you to everyone for your support! We went public today ... and already we've had a lot of interest. Here are the latest statistics ...

Day 15: Boxing Day Pesto Pasta

It's Boxing Day and we're all tired from celebrating Christmas ... so here's the easiest recipe to cook ... but still a delicious version of Pesto Pasta. We're all wonky ... including the camera ... so here's a picture of the Pesto Pasta (taken by Talia) - taken just as we bumped the table!!! Excuse the stray piece of ham that fell off the top!

Pesto Sauce ingredients:

• 1/2 cup extra-virgin olive oil
• 1/2 cup pine nuts
• 3 garlic cloves
• 1/2 teaspoon sea salt flakes
• 2 cups firmly-packed basil leaves
• 60g parmesan cheese, finely grated

or for the Boxing Day 'Cheatsville' version - buy a bottle of Leggo's Traditional Pesto Basil sauce (190g)

Pasta:

1 x 625gm Latina Basil, Pesto and Parmesan Agnolotti (serves 4)
1 bunch of broccoli
100 gms x Baby Rocket leaves
100 gms x Baby Spinach leaves
1 handful of chopped Coriander leaves
Salt and pepper for seasoning
Chilli flakes - to taste
Parmesan cheese
Optional: Leg of Ham slices left over from Christmas

Method:

Pesto Sauce -

Step 1
Heat 1 teaspoon oil in a small frying pan over medium heat. Add pine nuts. Cook for 3 minutes. Process pine nuts, garlic and sea salt in a food processor until well combined.

Step 2

Add basil and remaining oil. Process to form a coarse paste. Season with pepper. Stir in parmesan.

(or buy the bottle of Leggo's Pesto sauce and toss it into the pasta)

Pasta -

Step 1

Boil a pot of boiling water. Add the agnolotti pasta and bring to boil. Once boiling, add broccoli cut into 2-3cm florets. Cook both until tender - this should be approximately 5 minutes.

Step 2

Drain the water from the pasta and broccoli. Put the pasta and broccoli into a large serving bowl.

Step 3

Toss in the Spinach and Rocket leaves. Toss in the Coriander. Season with salt and pepper. Then stir and combine all the ingredients.

Step 4

For the optional slices/flakes of Ham left over from Christmas Day, slice the ham off the bone into fine flakes and place on a plate.

Step 5

Serve the pasta onto 4 individual plates. Garnish with fine layers of Ham. Sprinkle with Parmesan cheese. Add chilli flakes if you want some added spice.

Day 14: Rocket, Grapefruit and Blue Cheese Salad

Christmas Day ... lots of cooking today ... however, the easiest recipe for Talia to accompany me with today (in the hustle and bustle of Xmas deadlines) was the Rocket, Grapefruit and Blue Cheese Salad.

 

Ingredients:

• 100 grams Baby rocket leaves (more if you’d like … see how it looks/feels)
• 100 grams Baby spinach leaves  (as above)
• 100 grams pine nuts
• 200 grams Blue Castello cheese – use only as much as you like for taste.
• 1-2 ruby red grapefruits – use only as much as needed to add a ‘tart’ contrast.
• Honey Mustard Salad  Dressing – either home-made or Paul Newman’s dressing
• Bunch of coriander 

Method:

1.   Toss baby spinach leaves and rocket leaves into a large salad bowl

2.   Peel the grapefruit and finely slice it into segments  (if too tart, place in boiling water and   honey for 30 seconds – then put on a plate to cool down). Place on a separate plate.

3.   Slice Blue Castello cheese into tiny fine segments – using your fingers or spoon, toss and distribute the blue cheese throughout the salad leaves

4.   Add the slices of grapefruit into the salad – and toss

5.   Drizzle the Honey and Mustard salad dressing over the salad – not too much, keep it light, so that it doesn’t overwhelm the tartness of the grapefruit and earthiness of the Blue cheese.

6.   Sprinkle 50 to 100 grams of pine nuts – follow your instinct on how many are needed … so that it tastes and ‘plates’ up nicely. Think of sprinkling a lovely layer of pine nuts that will create a texture and nutty taste to the salad.

7.   Chop a handful of coriander and garnish the salad

8.   Do a final toss of the salad to ensure all the ingredients combine together in a flavoursome, but pretty, salad. Let the salad ‘rest’ and take on the flavours.

Day 13: Custard Trifle

A memory from Christmas long ago ... custard trifle! What a simple, but delicious treat recipe for Talia and I to make together on Christmas Eve ...

Ingredients

* 400 grams of jam sponge rolls - cut into 12 equal slices
* 1 x 85g packet of Raspberry or Port Wine Aeroplane Jelly mix
* 2 1/2 cups of vanilla custard
* 1 can of mixed berries
* 125g of fresh raspberries

Method

1. Arrange the slices of jam roll over the base of a glass serving bowl (9-cup capacity)
2. Prepare the jelly as per the packet directions
3. Pour over the sponge rolls
4. Refrigerate for 4 hours - or until the jelly is set
5. Spoon in the custard layer
6. Refrigerate, covered, until ready to serve
7. Top with the mixed berries and fresh raspberries

Day 12: Passionfruit Macarons

  

 We did it! We can't believe it! We actually made successful Passionfruit Macarons! Yay!

Ingredients:

Macaron shells -

• 1 cup icing sugar
• 1 cup almond flour, (see Note)
• 3 large egg whites, at room temperature
• 1/2 cup plus 3 tablespoons granulated sugar
• 2 tablespoons water
• 3 or 4 drops yellow food coloring

Passionfruit curd -

• 1 cup sugar
• ½ cup passion fruit concentrate
• 6 large egg yolks
• 4 tablespoons unsalted butter, diced

 

Method

Cooking the macarons:

1. Preheat the oven to 180° and position racks in the upper and lower thirds. Line 2 baking sheets with parchment paper.
2. In a large, wide bowl, using a large rubber spatula or a handheld electric mixer, mix the icing sugar and the almond flour with 1 of the egg whites until evenly moistened.
3. In a small saucepan, combine the 1/2 cup of granulated sugar with the water; bring to a boil. Using a moistened pastry brush, wash down any crystals from the side of the pan. Boil over high heat until the syrup reaches 115°C on a cooking thermometer.
4. In another large bowl, using clean beaters, beat the remaining 2 egg whites at medium-high speed until soft peaks form. With the machine at high speed, carefully drizzle the hot syrup over the whites; beat until firm and glossy. Beat in the food coloring until the meringue is bright yellow.
5. Stir one-fourth of the meringue into the almond mixture. Using a rubber spatula, fold in the remaining meringue. Transfer the meringue to a pastry bag fitted with a plain 1cm tip; pipe onto the prepared baking sheets in 2 cm circles, spacing them about 2.5 cm apart. Tap the sheet and let the meringue mixture stand for 15 minutes.
6. Transfer the meringues to the oven. Bake the meringues for 14-18 minutes - or until the meringues are puffed and the tops are firm and glossy. Transfer the baking sheets to racks; let cool completely.

The Passionfruit curd:

In a medium saucepan, place the sugar, passion fruit concentrate and egg yolks. Cook over medium heat, whisking constantly until the mixture thickens. This should take about 15 minutes. Turn heat off, and add the butter pieces one by one until all the butter is incorporated. Let cool and refrigerate until ready to use it. Makes about 2 cups. 

Putting it together:

Carefully peel the meringues off of the parchment paper. Spoon the filling into a pastry bag fitted with a 1 cm tip. Alternatively, use a resealable plastic bag and snip off a corner. Pipe the filling onto the flat sides of half of the meringues. Top with the remaining meringues and serve.

Make Ahead The macarons can be stored in an airtight container for up to 3 days. Notes: Almond flour (finely ground blanched almonds) is available at supermarkets.

Day 11: Teriyaki Tofu and Rice

Talia and I both love Japanese food. She likes meat ... I love tofu. Here's a version of tofu that most kids love!

INGREDIENTS

• 1 pound extra-firm tofu, cut into 1/2-inch slices
• 1/2 cup good-quality tamari sauce
• 2 tablespoons fresh ginger, grated, including peel
• 2 tablespoons fresh-squeezed lemon juice
• 2 teaspoons honey
• grated rind from juiced lemon, to taste
• 1/2 cup whole wheat pastry flour
• black pepper to taste
• oil for frying
• 1 1/2 cups of rice
• 4 -8 Lettuce leaves
• 1 shaved carrot
• 1 thinly sliced cucumber
• lemon juice and olive oil for a salad dressing - a dash of tamari for taste

METHOD

Note: Cook rice in a rice cooker or boil rice before you start cooking, but after the tofu marinade is ready.

1. Combine tamari, ginger, lemon juice, honey, and lemon rind in a small bowl.
2. Place tofu slices in a single layer in a baking pan and pour marinade over them. Turn to coat. Allow tofu to marinate at least 30 minutes, or up to two hours.
3. Remove tofu and reserve marinade.
4. Combine flour and pepper on a plate. Dip tofu slices in flour mixture, turning to coat.
5. Brown tofu in oil, about 5 minutes per side, adding oil as needed. When all slices are browned, add reserved marinade and simmer 10 minutes.
6. Serve with a green salad made of the lettuce, carrot and cucumber. Make dressing to taste.  

Serves 4.

Read more: http://www.care2.com/greenliving/teriyaki-tofu-recipe.html#ixzz2FrUk3636

Day 10: Chicken Schnitzel with Rocket and Fennel Salad

One of Talia's favourite meals is Chicken Schnitzel ... and I love Rocket, Fennel and Orange Salad ... so here they are combined ...

 

Ingredients

4 (about 800g) chicken breast fillets

1/2 cup (75g) plain flour

2 cups (140g) fresh breadcrumbs (made from day-old bread)

1 cup (80g) finely grated parmesan

1/2 cup finely chopped chives

3 eggs, lightly whisked

Vegetable oil, to shallow-fry

1 bunch rocket, trimmed

1 large fennel bulb, trimmed, thinly sliced

1 orange, peeled and thinly sliced into segments

2 tbs extra virgin olive oil

1 tbs lemon juice

Salt and pepper to season

1/4 cup flat-leaf parsley leaves (optional)

2 pieces preserved lemon, pulp removed, rind finely chopped (optional)

2 tbs capers, finely chopped (optional)

Lemon wedges, to serve

 

Method

Step 1

Preheat oven to 150°C. Use a large, sharp knife to cut each chicken fillet lengthways into 2 thin schnitzels.

Step 2

Place the flour on a large plate. Season with salt and pepper. Combine the breadcrumbs, 1/2 cup of parmesan (keep the other 1/2 cup for the salad) and chives on a separate plate. Place the eggs in a shallow bowl.

Step 3

Lightly coat the chicken in flour, shaking off excess. Dip in egg, then coat in breadcrumb mixture, pressing crumbs to secure.

Step 4

Place enough vegetable oil in a large frying pan to reach a depth of 1cm. Place over medium-high heat. Add half the schnitzels; cook for 2-3 minutes each side or until golden brown and cooked through. Transfer to an oven tray lined with paper towel. Place in oven to keep warm. Repeat with remaining chicken.

Step 5

Combine rocket, orange slices and fennel in a large bowl. Drizzle with olive oil and lemon juice; then garnish with the 1/2 cup of parmesan. Season with salt and pepper. Gently toss to combine. Divide among serving plates.

Step 6

Combine the parsley, preserved lemon and capers in a small bowl. Divide the chicken schnitzels among serving plates. Spoon over preserved lemon salsa and serve immediately with lemon wedges, if desired.

Day 9: Mango Meringue Delight

Meringue. Mango. Meringue. Mango ... combining the mmmms ...

Ingredients

• 4 eggs
• 220g caster sugar
• 2-3 Mangos
• 1 tub of Jalna Organic Vanilla yoghurt or cream for taste 

Method

Step 1

Preheat oven to 150°C. Separate eggs by cracking on the side of a bowl. Divide each egg in half and pass the yolk from one shell to another, allowing the white to trickle into the bowl and dropping the egg yolk into a separate bowl. Store yolks covered in the fridge for up to 24 hours.

Step 2

Transfer the egg whites to the bowl of an electric mixer (or large bowl if using a hand-held beater), and beat on low speed, until the eggs are foamy and starting to bubble. Increase speed to high for 2-3 minutes or until soft peaks form.

Step 3

Add the sugar, a tablespoon at a time, and continue to beat on high for 2-3 minutes. By this stage the mixture should be stiff and glossy. Line a baking tray with non-stick baking paper.

Step 4

Transfer bowl to a workbench and spoon mixture onto the tray. (Alternatively, pipe into small shapes.) Make a well in the centre of each meringue. Reduce oven temperature to 140°C and bake for 35-40 minutes. Leave in oven (turned off) for 2-3 hours to dry out. (Can store in an airtight container for up to 1 day).

Step 5

Chop up mango into thin slivers. Place over meringue. (Optional extra: place a dollop of vanilla yoghurt or cream onto the meringue first, then cover in mango slivers)

Day 8: Gluten-Free Banana Bread

Talia wanted Banana Bread ... a gluten-free version!

So here it is ...

Ingredients

• 2 medium ripe Bananas, mashed
• 2 extra large Eggs
• 3/4 cup Coconut Milk, Soy Milk or Rice Milk
• 1/4 cup Oil (rice bran, vegetable)
• 1 tsp Vanilla Extract or Essence
• 2 cups Gluten-free Plain Flour, sifted
• 1 lightly packed cup Brown Sugar
• 1 cup Desiccated Coconut
• 2 tsp Gluten-free BakingPowder
• 1 tsp Cinnamon

Method

1. Preheat oven to 180˚C (160˚C fan forced). Combine bananas, eggs, coconut milk and oil together in a medium bowl. Combine dry ingredients together in a separate bowl with ½ teaspoon salt.
2. Whisk wet ingredients into dry ingredients until combined. Pour into a greased and based lined small loaf pan (11cmx21cm). Bake for 1 hour, or until cooked when tested with a skewer.
3. Serve warm with dairy-free spread.

Day 7: Spanish Tortilla

A Spanish Tortilla can be served as a main course or, because it is good served cold, it makes excellent picnic food cut into wedges. In Spain they serve it as tapas, cut into small cubes and speared with cocktail sticks - lovely with chilled amontillado sherry. The Spanish also serve tortilla sandwiched between chunks of crusty bread - sounds yummy!

Ingredients

· 1 tablespoon olive oil

· 1 medium red onion, halved, thinly sliced

· 2 garlic cloves, crushed

· 4 slices of ham, chopped finely

· 2 medium sebago potatoes, peeled, very thinly sliced

· 1 medium red capsicum, cut into 2cm pieces

· 2 tablespoons chopped fresh flat-leaf parsley leaves

· 1 teaspoon sweet paprika

· 6 eggs

· 1/3 cup milk

· 1/4 cup finely grated parmesan cheese

· Mixed salad leaves, to serve

Method

Step 1

Heat oil in a 22cm (base) heavy-based, non-stick frying pan over medium heat. Add onion, garlic and bacon. Cook for 5 to 6 minutes or until onion has softened. Add potato, capsicum, parsley and paprika. Cook, stirring occasionally, for 3 to 4 minutes or until potato is just tender and starts to brown.

Step 2

Preheat grill on medium. Whisk eggs, milk and parmesan together in a bowl. Season with salt and pepper.

Step 3

Pour egg mixture evenly over potato mixture. Lift and tilt pan to distribute egg mixture. Reduce heat to low. Cook for 6 to 8 minutes or until tortilla is almost set (eggs should be set underneath but surface still runny).

Step 4

Place under grill. Cook for 4 to 5 minutes or until just set and light golden (not browned). Set aside for 2 minutes. Loosen with a spatula and turn onto a plate or chopping board. Cut into wedges.

Serve with salad leaves.

Day 6: Baked Ginger Fish (Chinese Style)

For my grandmother ... Baked Ginger Fish ... cooked by her grand-daughter and great grand-daugher.

Being half-Chinese, I grew up enjoying lovely Asian meals that were cooked in the Teo Chiew/Hokkien style. Here is one recipe I loved when I was a little girl, which Talia also likes. In this recipe, I use Tamari Sauce, which is a lighter and healthier version of Soya Sauce. Less salt too!

Ingredients:

• 200g (1 cup) jasmine rice
• 60ml (1/4 cup) tamari sauce (or more according to taste)
• 4 (about 700g) nile perch fillets, halved crossways
• 1 bundle Choy Sum, stems trimmed, washed, dried
• 1 bundle Chinese broccoli, stems trimmed, washed, dried
• 2 garlic cloves thinly sliced
• 5cm piece fresh ginger, peeled, cut into matchsticks
• Freshly ground black pepper
• 1 tablespoon of Sesame oil
• Olive oil

Method:

Step 1
Preheat oven to 200°C. Cook rice in a large saucepan of salted boiling water, following packet directions or until tender. Drain and cover to keep warm. (Alternative: cook rice in an electric Rice Cooker)

Step 2

Prepare the garlic and ginger - remember to thinly slice them to garnish the fish.

Step 3

Finely drizzle olive oil into an oven dish, then place the four perch or ling fillets into it. Garnish each filled with the garlic and ginger. Then drizzle Tamari sauce across the fillets and add some water - only a small amount to half cover the fish - so that the tamari and fish create a delicate fish sauce.

Sprinkle with pepper. Cover with foil and secure around pan edges. Bake in preheated oven for 15 -20 minutes or until fish flakes when tested.

Step 4

Ten minutes before the fish is read, chop up the Choy Sum and Chinese Broccoli into 3 cm slices. Heat up olive oil in a wok and add the Sesame oil for flavour. Note: do not burn the oil.

Next, sautee the Choy Sum and Chinese Broccoli. As it starts to wilt, add a ladle of water and cover the wok so that the vegetables start to 'steam' in their liquid until half to two-thirds fully cooked. Add Tamari sauce for flavour - to taste.

Step 5

Take the fish out of the oven. Place rice on plates, top with fish stacks and drizzle with pan juices. Serve with Choy Sum and Chinese Broccoli.

Day 5: High Tea (Salmon and Cream Cheese sandwiches)

Nothing like a special 'high tea' to treat mothers and daughters ...

Throughout Britain and many of its colonies, tea is often served in the mid-afternoon as a quick bite between the midday and evening meal. Tea sandwiches as well as pastries, breads, butter, jams and small confections are served. Traditionally tea sandwiches are cold, two-bite sandwiches; some of the most common are egg salad, watercress, and smoked salmon. This version of the classic salmon tea sandwich uses a cream cheese with dill along with some red onion to brighten up the sandwich.

Ingredients

• 250 grams of Philadelphia cream cheese
• 2 tablespoons finely chopped fresh dill
• 1/2 lemon
• Salt and freshly ground black pepper
• 1/2 loaf whole wheat sandwich bread (8 slices)
• 1/2 loaf white sandwich bread (8 slices)
• 250 grams of thinly sliced smoked salmon
• 1/2 red onion, minced (about 1/2 cup) - optional

Method

1. Mix together cream cheese and dill, add lemon juice to taste, then season to taste with salt and pepper. Remove crust from sliced bread and, using a rolling pin, gently flatten each slice of bread.
2. Take 4 slices of the flattened whole wheat bread and spread with a quarter of the cream cheese mixture. Cover with 4 slices of white bread. Spread with another quarter of cream cheese mixture. Divide smoked salmon and onions evenly between the four sandwiches. Spread another quarter of the cream cheese mixture on remaining white bread and place cream cheese side down on top of salmon. Spread with remaining cream cheese mixture and top with remaining whole wheat bread. Slice into quarters on the diagonal and serve.
3. To complete this lovely High Tea, serve with a pot of Lady Grey tea. An optional extra for those over 21 years of age is a glass of champagne. (Note: recipe from www.yumly.com)

Day 4: Banana Katsu

Banana Katsu

A sweet take on the traditional savoury Japanese dish.

For those in a rush ... and wanting a quick and easy dessert ... try Banana Katsu!
Talia and I were lucky to be given a special night at the Westin hotel. What a divine place to stay! As it was last minute, I journeyed from the City to Cremorne, then organised for Talia and I to meet up after her ballet, then pack. We didn't have much time to cook and head back to the city. So Banana Katsu ... cooked within 5 minutes ... was the choice of the night.

Prep time: 1 minute 
Cooking time: 4 minutes

Ingredients

• 1 tbsp corn flour (makes it lighter than plain flour)
• 1 egg, beaten
• 1 pack Panko Breadcrumb Mix
• 2 large bananas, sliced at an angle
• Vegetable oil, for frying
  Serves: 2 servings

Method:

1. Place the flour in a separate bowl to the the egg and pour the breadcrumbs onto a plate.
2. Dip the banana pieces first in the flour, then the egg and finally roll in the Breadcrumbs until evenly coated.
3. Deep fry the coated banana pieces in the vegetable oil for 3-4 minutes or until golden brown.
4. Remove carefully, drain on kitchen towel and serve with ice cream.

Useful tip:

Mix in 25g of desiccated coconut into the panko mix for extra coconunt crunch.

(Note: this recipe is from bluedragon.com)

Day 3: Talia's Banana Crepes

"We wanted to do something well. And crepes go so well with coffee." Gus Gonzalez

Well, Talia and I don't drink coffee ... but we sure like crepes ...

Here's the recipe that Talia cooked tonight: Banana crepes ...

Ingredients:

4 eggs
1 cup of flour
2 cups of milk (cows milk or soya milk)
2 bananas
Olive oil (for frying the pancakes)

Method:
Mix the flour, milk, portions of banana and eggs in a bowl. Use an electric beater to blend the ingredients until they are a fine, light liquid.

Place a tablespoon of olive oil in a pan, the ladel a portion of the crepe mixture into a frying pay when the oil is hot. Make sure you pour a fine layer of mixture onto the pan. Flip over when you can see the edges brown and the crepe become less translucent on the top. (Note: It's nice when the banana has the opportunity to caramelise in the crepe). Cook the other side until golden brown.

Keep cooking crepes until the mixture is gone!

Serve with lemon and sugar  ... honey and sugar ...

Bon Appetit!

Day 2: The Perfect Omelette

As Julia Child said ...

"Cooking is like love; it should be entered into with abandon or not at all."

"You don't have to cook fancy or complicated masterpieces - just good food from fresh ingredients."

Cooking through our 100 day journey doesn't necessarily mean dinner meals. Fresh and simple is the way to go today. As a working mother, flexibility is needed if Talia and I are going to make it through our mission. Tonight I have to do my 'principal' duties by attending a Presentation Night at the local high school. Unfortunately, that means I won't be home to cook dinner.

Hence, Day 2's recipe is the perfect omelette from Julia Child.

• Toss 2 eggs in a bowl and beat into it salt and pepper and add one tsp of water.
• Pour the mixture into your non-stick pan that has been heated with 1 tsp of butter over high heat.
• Swirl swirl flip!
• Add a bit of butter and parsley for garnish. Enjoy!

What a lovely breakast for Talia to start the day ...

Day 1: Melting Moments

"There are three things you cannot recover in life: the moment after it's gone, the word after it's said, and the time after it's wasted."

What a great quote about living in the moment ... and a wonderful way to introduce Talia to cooking  a lovely biscuit that is as delicate and delightful as she is. What is it? Why, it is the exquisite 'melting moment' of course.

So here's my idea. After we come home from school (she's a school student, I'm the Principal), we'll spend our first afternoon making these special treats. I hope she likes them ... and enjoys making them ... (I'll post up how it went after they are made).

Here's the recipe (from Notebook: - February 2008 , Page 123 - Recipe by Sarah Hobbs):

Ingredients -

125g butter, softened

3/4 cup (115g) plain flour

1/4 cup (45g) icing sugar mixture

1/3 cup (50g) custard powder

60g butter, softened, extra

2/3 cup (110g) icing sugar mixture, extra

2 tsp finely grated lemon rind

1 tbs lemon juice

Method -

Step 1
Preheat oven to 160°C. Line 2 oven trays with baking paper. Use an electric mixer to beat butter until pale and creamy. Add the flour, icing sugar and custard powder and use a wooden spoon to stir to combine.

Step 2

Use your hands to roll teaspoonsful of the dough mixture into balls. Place the balls 3cm apart on the lined trays. Use a fork dusted in icing sugar to gently flatten. Bake in preheated oven, swapping trays halfway through cooking, for 15 minutes or until just cooked through. Remove from oven and set aside for 30 minutes to cool.

Step 3

Use an electric mixer to beat the extra butter and icing sugar in a bowl until light and fluffy. Add the lemon rind and juice and beat until combined. Spread the butter mixture over the flat side of half the biscuits and sandwich together with remaining biscuits.

(Variation: Try passionfruit melting moments for a delicious change. Simply add the strained pulp of one passionfruit to step 1 and replace lemon rind and juice with 1 tbs of passionfruit juice to make the butter cream.)