Tag: simple to prepare

• 

  Easy Sesame and Cumin Lamb Chops

  This lamb chop recipe is so easy to prepare. All you need are sesame and cumin seeds, a splash of oil and your choice of lamb cut.

  Simply take your lamb chops (I like to use forequarter chops) and rub with olive oil. Peanut oil works a treat too.

  Then on each side, coat in ground pepper, salt and an equal ratio of sesame seeds and cumin seeds.

  Pop them in the fridge the day before if you can.

  

  Then bake, grill or barbeque them.

  

  Enjoy,

  PK

  Here are some more lamb posts  and other simple to prepare meals: 

  Written by

  PK

  ·

  November 12, 2016

• 

  PK’s Creamy Potato Mash

  I am afraid that I am of the firm belief that you can have tasty mashed potato or healthy mashed potato but not both. Luckily for me my stomach and brain both like the tasty option :).

  The not so secret key to a good mash is in just under cooking the potatoes (in salty water) and then adding copious quantities of butter and a dash of milk. If I want to add a bit of variety I will also add some parsnip and or carrot to the boiling water too.

  My personal guilty vice is cheese so in goes a handful of cheese too.

  Prep your favourite potatoes:

  Boil them in water until just underdone (more than parboiled but not soggy):

  

  Drain, making sure you remove most of the water and then add butter and milk:

  

  Give the whole lot a good mashing in the same saucepan:

  

  Take a large spoonful and eat it in the name of taste testing 🙂

  I love a good mash with something slow-cooked and saucy:

  

   

  Hope you like it,

  PK

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  PK

  ·

  November 8, 2016

• 

  Selby’s Easy Camping Chilli

  Hey PK, I saw you were asking about ‘no recipe’ recipes and it made me think that mine would definitely be chilli … there are a few reasons for this, it is great sharing food, it’s pretty easy to adapt for vegetarian, vegan and gluten free friends and it can also be eaten with rice, in tacos or nachos … here’s my camping kitchen soft taco version tonight from Emu Park in Queensland, Australia.

  I don’t want to make out this is anything like authentic Mexican chilli but my versions always have at least kidney beans, tomatoes, capsicum, onion and are seasoned with paprika, cumin and garlic.

  Tonight I added beef mince and corn to the chilli and we had fresh mashed avocado, sour cream, cheese, lettuce and tomato to add to our soft tacos.

  

  Selby

  Written by

  PK

  ·

  October 23, 2016

• 

  Beer Can Chicken Roasting Rack

  I got this beer can chicken roasting rack from Bunnings, for a steal. I used it with a half full can of beer the first time and the result was very pleasing. The rack keeps the chicken vertical, allowing the fat to drip away. The beer keeps the inside of the chicken moist.

  Between you and me though, I prefer to skip the beer can and use a lemon instead. The lemon keeps the stuffing inside the chicken, imparts a beautiful citrus aroma and keeps the chicken just as moist.

  

  

  Check out the result:

  

  

  Try your favourite dry rub or marinade.

  Enjoy,

  PK

  Here are more chicken dishes and kitchen kit posts:

  Written by

  PK

  ·

  October 23, 2016

• 

  Dr C’s Roast Onion and Pumpkin Pizzas

  My scrumptious roasted onion and pumpkin pizzas with spinach and crumbled feta.

  

  

  Simply mouth watering,

  Dr C.

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  PK

  ·

  October 10, 2016

• 

  PK’s Simple Nachos

  This is one of my favourite family meals. Everyone gets their own dish of the nacho base and once these come out of the oven, we put our favourite toppings on.

  The secret to making awesome nachos is to layer the corn chips then some nacho sauce then some cheddar cheese and repeat. Pop them in a say 180 °C until the cheese has melted and that is it.

  There is only one other rule to making awesome nachos: Sour Cream!

  Magic 🙂

  

  

  

  Enjoy,

  PK

  Pair this with my guacamole (see PK’s You..Can’t.. Handle..The..Gwock).

  Written by

  PK

  ·

  October 6, 2016

• 

  Super Quick Home-made Pizza Snacks

  Winter is trying to get back at Perth at the moment and although the sun is out, we are getting cold winds and rain. This makes for chilly evenings, so my family fought back with these really easy pizzas.

  Steps:

  1. Make or buy your pizza bases and sauces.
  2. Spread the sauce over the pizza bases.
  3. Layer your pizza with your favourite toppings. My secret is to put any leafy greens on top of the sauce but under the cheese. It stops them drying out but you didn’t hear it from me :).
  4. Whack them in the oven on hot and fast until golden brown.

  

  Enjoy,

  PK

  Here are more pizza posts and thrifty cooking ideas: 

  Written by

  PK

  ·

  September 25, 2016

• 

  Bish’s Curry Nuts

  We have a new special guest blogger and this guy know a lot about the web of life and the impact that feeding our population has on it. It is partly because of him that I realise we have a moral duty to ask where our food comes from and how it gets to us. It is important not to waste one iota of the food we grow, so I love any recipe that helps.

  So here is his first post.

  Bish writes:

  

  .
  We have an overactive curry leaf plant (Murraya koenigii) in our garden and we have been struggling to find uses for it apart from our own curries. It’s going so well that it has flowered a few times and has a crop of berries on it at the moment, which I’m trying to work out how to use to propagate some more.

  A Sri Lankan friend told us how he uses them to make a nice snack and so we’ve been giving it a try.

  You’ll need:

  • Two stems of curry leaves, removed from stems
  • Two handfuls of unsalted, raw cashews
  • Salt (to taste)
  • Olive oil (a splash)

  Basically, cut off a couple of stems full of leaves and then take them off the stem so you have the individual leaves separated. Put a splash of olive oil in a small frypan, get it hot and toss in the leaves, you’ll hear them crackle and spit as they crispen up. Chuck in a good whack of salt (how much depends on your own preference) and then add the raw, unsalted cashews. Turn down the heat so that the nuts don’t burn and then just keep them moving about in the pan until they roast up nicely.

  Once you’re happy with the colour of the nuts (watch that they, nor the leaves, burn) then take them off the heat and either start munching on them as soon as they’re cool enough or let them totally cool … who am I kidding, as soon as these are done you’ll be tucking into them. The leaves are great as part of the snack too – salty, curry, crunchy goodness.

  

  Bish

  Related Links:

  • see more of Bish’s posts here

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  PK

  ·

  July 11, 2016

• 

  KT’s Dippy Eggs and Soldiers

  My toddler loves a soft boiled egg and soldiers and when he wants them for breakfast he asks for ‘dippy eggs’. The name has stuck I am happy to say :).

  The problem was that I had always cooked hard boiled eggs, using this method, growing up. So I had to ask my wife if she knew how to cook a runny egg. Ironically, even though she only eats poached eggs, she remembered a recipe from BabyMac’s blog (see it here).

  I gave it a try and was amazed at the results. Now I cook a couple of eggs for the kids’ brekkie (that is what we call breakfast in Australia) and a sneaky extra one for dad. Add a couple of pieces of toast to make “soldiers” and you are done in under 10 minutes!

  We try and source ethically produced eggs with middling success (we now have a good supplier in Gale Force Farm Organic Free Range Eggs ) but that is a story for another day.

   STEPS:

  1. Gather the ingredients
  2. Boil the eggs and cook the toast
  3. Serving

  You will need:

  • Ingredients:
    • several slices of toast per person
    • one chicken egg per person
    • butter, margarine or butter blend for the “soldiers”
  • Equipment
    • a chopping board
    • a butter knife to cut the top off the eggs, butter the toast and cut them into “soldiers”
    • a small saucepan
    • a toaster
    • a timer
    • a small plate for the toast
    • several egg cups

  Gather the ingredients

  Steps:

  1. Put aside a few slices of bread for each person and pop them in the toaster but don’t start toasting them yet.
  2. Take an egg or two per person out of the fridge and let them start to warm up to room temperature.
  3. Take the butter out of the fridge.
  4. Fill a saucepan with water, enough to cover the eggs (one layer deep). Bring it to a rolling boil.
  5. Set your timer to 5 minutes.

  Boil the eggs and cook the toast

  Steps:

  1. I used a slotted spoon to lower the eggs into the boiling water and pressed start on the timer. Be very careful not to put a crack in the shells.
  2. At 2 minutes left, lower the bread into the toaster. We have our toaster set to make semi-frozen bread into golden brown toast in two minutes.
  3. At 0 minutes take all of the eggs out off the boiling water.
  4. Butter the toast and cut into 1.5cm wide strips.

  Here is a video of what I think a rolling boil looks like:

  Serving

  My wife says commit when it comes to taking the top off an egg. Take a butter knife and slice the top part off. It isn’t so much a chopping motion as it is a slow but forceful movement from one side to the other all the way through. Previously I used a teaspoon to crack it all the way around and then scoop off the top but never again. My wife’s way is so much better as you get less broken shell in the yolk :).

  A very important note: take the tops off all of the eggs. If you don’t they will continue to cook past the runny egg stage that we are trying to achieve.

  

  Thanks to Beth from BabyMac,

  PK

  Written by

  PK

  ·

  June 28, 2016

• 

  PK’s Perfect Hard Boiled Eggs

  I love hard boiled eggs served warm with a pinch of salt and pepper or cold and sliced in a salad. I want to share a method for making the perfect hard boiled egg that I learnt as a child.

  Take a small saucepan and fill with enough room temperature water to cover the eggs. Gently place the eggs into the water, turn the hob on high heat (use a small burner) and bring to a vigorous boil.

  

  Once the water is boiling like crazy, leave the eggs in for a minute longer and then fish them out with a slotted spoon or the like.

  Let them cool on the counter top for a bit.

  Under gently running cold water, peel the eggs and then pat dry. The older the eggs the easier the shell will come off. Put the shells in your vegetable garden beds to ward of those pesky cabbage moths.

  Pat the eggs dry and eat them how you like.

  I normally steal a few at this point :).

  Look at this free range goodness:

  

  Enjoy,

  PK

  Related Links:

  • see more cooking with egg posts here
  • go to all meal ingredients here

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  Written by

  PK

  ·

  June 28, 2016