Brian makes Anzac biscuits


Yessiree, he sure does.

The perfect biscuit too…

1 cup flour plain flour, desiccated coconut, rolled oats, white sugar.

125g butter, 1 tablespoon golden syrup, 2 tablespoons water, 1 teaspoon bicarbonate of soda.

In a bowl, mix together flour, coconut, oats and sugar. In a small saucepan, gently heat water butter and syrup until butter has melted. Stir in the bicarb. It will bubble and froth. (Really cool) Pour melted, frothy stuff into the dry stuff and mix really well. Roll onto walnut sized balls and place on baking paper covered baking trays, leaving enough room for spreading. Flatten with the bottom of a glass and bake in a 150C oven for about 20 minutes or until lightly browned. Cool on wire rack.

Enjoy with a cup of your favourite tea.

Addis bi haamoud – Spinach and Lentil Soup with lemon

Potato and lentil soup‘What could Lona possibly be making for dinner tonight?’, I hear you say.  Well, I’ve never really been one for left- overs. I like to have something different every night.

Don’t worry though. Left overs are used for lunches the next day. As for the corned beef, it was placed  between two slices of multi-grain bread, smeared with mustard pickles and eaten by my husband at work this very day. I just munched on a slice that I topped with some of the bearnaise. Nice.

However, today feels like a healthy soup day. Again. I love soup!!

I went for a walk and picked up some silver beet. How about a lentil and silver beet soup. Hooray, I hear you all yell.

here we go then – keep up – in a large pot, throw in 1/2 cup of brown lentils that you’ve rinsed, 3/4 fill the pot with water, bring to the boil, then turn the heat down. Cover and let it simmer for about 20 minutes.

Add 1 bunch of silver beet (leaves and a little of the stalk), finely sliced and rinsed, 1 large onion – cut in half and thinly sliced, 2 cups of diced potato, as many garlic cloves as you can handle, ( I usually put in about 7 or 8 large ones), chopped. Stir it well, cover, increase heat to bring it back up to the boil, then lower heat and let it simmer away for another 45 minutes or so until the potato and lentils are cooked.

Season with salt and pepper to taste. Squeeze in the juice of 1 lemon.

This I usually serve with some toasted Lebanese bread.

one of my favourite all time soups.

This will serve four people.


Corned beef…..

Corned beef and veg.

Corned beef for dinner tonight. Perfect.

Simple to prepare too…

I’ve got a 1.3kg piece of corned silverside. I’ve rinsed it under cold water and  put it in a large pot with 1 large onion (cut in half), 6 whole cloves, 1 star anise ( not essential, but I do love that slight aniseed flavour), 1/2 cup of white vinegar, and 2 tablespoons of brown sugar. Then just cover the lot with cold water, put a lid on and bring to the boil. Turn the heat down, and let it all simmer for 2 – 2 1/2 hours. Then turn of the heat and leave it to sit for a further 1/2 hour so the meat rests in the liquid.

I’ll be throwing in some baby potatoes 1/2 an hour before I turn the heat off, and some brussel sprouts maybe 25 minutes later. Leave the veggies in with the meat when you turn the heat off. They’ll be fine.

I love to serve this with an avocado bearnaise.

let me know what you think…

Veggie soup

Veggie soupHealthy vegetable soup for dinner tonight. Plus some homemade crusty Italian bread.

Soup has got to be one of the most versitile things you can make. It’s a great way to use up veggies in your crisper.

tonight I’ve finely sliced 1 leek, chopped 4 cloves of garlic, diced I medium carrot, 1 medium potato, 1 stalk of celery, and a small piece of pumpkin. Heat 2-3 tablespoons of olive oil in a large pot. Add the leek and garlic and sauté for 3-4 minutes on a medium high heat. Add the rest of the veggies, 1/2 can of tomatoes, 2 cups of water, 1cup of frozen spinach, salt, pepper, cinnamon, pinch of ground cumin. Give it a good stir, cover the pot, lower the heat and let it simmer away for about 1 hour. Taste for seasonings.

Sometimes I purée it, sometimes I leave it chunky, but I always enjoy it.

Try and let me know…..

something fishy…

Honey soy baked troutYou guessed it. Fish for dinner tonight. The trout looked really good at the fish shop this morning. Having eaten heavy, spicy foods the last few days, (i.e. homemade beef and bean chilli, pizza, and lemony baked chicken.) felt like it was time for something light and vaguely healthy.

So, we’re having baked trout fillets drizzled with  soy sauce, a little honey, sesame oil and sesame seeds. Served with boiled baby potato and steamed broccoli.

So easy to make yet oh so tasty….

cauliflower gratin with left overs

well, the casserole was delicious.

there is a little left over. not enough for a full meal for two but we’ll make it part of a meal.

I’m going to blanch 1/2 a small cauliflower, that i’ve cut into big chunks, in salted boiling water for about 4 minutes. then I’m going to drain it really well.

In a small saucepan, melt a tablespoon of butter on medium heat. add about 1 and 1/2 tablespoons of plain flour and stir or whisk well for about 45 seconds to cook the flour. then slowly whisk in about 3/4 of a cup of milk. ( I use soy cause i like the flavour but any milk will do.) keep whisking  until sauce is bubbling and thicker. take off the heat, add pinch of salt, pinch of pepper, 1/4 teaspoon curry powder and 1 fresh egg and whisk well to combine. taste and adjust the seasoning.

put the cauliflower in a small oven dish. pour the sauce over to cover. sprinkle some breadcrumbs on top ( I use panko breadcrumbs because they’re bigger crumbs ). bake in the oven 180c for about 30 minutes or until brownish on top.

You could sprinkle with grated cheese if you want. makes it richer.

this can also be made gluten free by using gluten free flour, curry powder and breadcrumbs.

I also like this with a roast or a piece of fresh cooked corned beef.

Anyway, I’ll be serving this with what’s left of the casserole from yesterday. maybe some warm crusty bread on the side.


Perfect cold weather foods

so, now that the easter festivities are done, its time to start thinking about other things.

I’ve put away the currants and hot cross bun spices and brought out the winter warmers.

Tonight is beef and red wine casserole with rice and broccoli. It’s a pot full of  cubes of chuck steak, and chopped onion, garlic and ginger, gently simmering away in a tomato and red wine gravy.

Gotta say, the smell is wonderful.

next to go in the pot will be some cauliflower, potato and maybe some peas.

Served on a bed of steamed rice with some steamed broccoli.

And a glass of good red wine.