Adam's Taco Rice

From website:  "Originally created for convenience due to surplus of military rations of packaged taco seasoning and salsa, taco rice is now one of Okinawa’s most iconic dishes. Variations in Okinawa and around Japan range from budget through to gourmet; this is my version..." 

Click here for recipe

Meatloaf

Recently, I came across "Barbara Bakes"  and one recipe shown is a pioneer woman meatloaf.  Certainly something to try!

Barbara Bakes - meatloaf recipe:  click here

Smoked Garlic Focaccia (sbs food)

This is one to try!  And you can often buy smoked garlic in the local shops in Atherton and surrounding areas...keep an eye out for it!

"...Making focaccia is a brilliant, easy way of getting into bread-making and mastering the mysteries of yeast, which of course creates the magic of the fermentation within the bread. This hearty, simple version of focaccia has an unusual smokey tang..." Raymond Blanc (sbs food)

Smoked Garlic Focaccia


cauliflower recipes


10 Best Cauliflower Recipes - Healthy And Low Waste | 1 Million Women: This humble veg is the perfect best friend to any planet-conscious eater. We've found the 10 best cauliflower recipes - all vegetarian, with gluten free and vegan options too.

Southern Indian Lamb Curry

I thought you might enjoy this recipe from Food Network's In the Kitchen App. It looks delicious and definitely on my 'must try' list 😄

Southern Indian Lamb Curry http://www.foodnetwork.com/recipes/tyler-florence/southern-indian-lamb-curry-recipe-1945052.html

1/4 cup extra-virgin olive oil
1 1/2 tablespoons cloves
1 1/2 tablespoon cumin seed
11/2 tablespoon fennel seed
1 1/2 tablespoon coriander seed
1 1/2 tablespoons turmeric
1 cinnamon stick
2 fresh bay leaves
10 fresh curry leaves
3 pounds boned shoulder lamb, cut into 1-inch cubes
1 fresh red chili
2 medium onions, roughly chopped
5 cloves garlic, peeled
2 tablespoons minced fresh ginger Kosher salt and freshly ground black pepper
5 large fresh tomatoes
1/2 cup plain unsweetened natural yogurt
1/2 bunch fresh cilantro, roughly chopped
1 scallion, cut into strips
6 cups steamed basmati rice

Begin by setting a large, heavy-based pot over medium heat. Grind the cloves, fennel, cumin, coriander, and turmeric in a spice grinder. Add oil to the hot pot and pour in the spices. Throw in cinnamon sticks, bay leaves, curry leaves, and chilli. Toast for 2-3 minutes until golden and aromatic - be careful, the leaves will splatter a little.

While they are toasting, add onion, garlic and ginger to the food processor and pulse until finely chopped.Season cubed lamb with salt and pepper then add to the pot of oil and spices.

Brown all over, about 5-7 minutes.Add onion puree and sweat a little to remove some of the moisture - about 8 minutes. Stir with a wooden spoon as you go.

Now add fresh tomatoes and cover slightly with lid. Reduce heat and simmer for 40 minutes until the lamb is tender. Remove the lid and skim fat off the surface. Fold in the yogurt and simmer for a further 5 minutes.

Garnish with chopped fresh cilantro and scallions serve with steamed basmati rice and raita.

Italian Sponge Cake

Have you ever tried this cake?

My first attempt -it was yum!
An Italian Sponge Cake is to my liking a little dry, however, it keeps well and you can use it for a variety of desserts.  Also, it is so easy to make.  What I have learnt?  Do NOT have cold eggs and when it says to beat eggs and sugar for 15-20 mins, you really need to do this.  It does make a difference to the final cake.

Check out this link at aseasyasapplepie.com


About Me

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Living in Far North Queensland in Australia is one of the most beautiful places in the world!  I'm happily married with children and enjoy living life everyday.  Life isn't always fun or easy, but it is character building and changing and this makes it exciting.  I don't want to live a boring life - I want to live a life that makes a difference!  How about you?