Prawn Rice Salad

A fabuliciouz dry salad that your BBQ guests are gonna love this Summer!

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Get a wee taste of South East Asia at your place with this easy peasy rice salad. The trick is to be totally organised as this one comes together in a flash!

Now, you’ll need to either save 1 & 1/2 cups of left over cooked rice from the night before or cook it up specially for this recipe as that’s the secret to making this rice salad a touch of the Orient.

We’re going to have 3 wee groups of ingredients ready for wok action!

Group 1 – in small bowls have 2 teaspoons of minced garlic, 1 finely chopped lemongrass stalk (white part only) & a handful of snow peas.

Group 2 – is your bowl of leftover rice from the day before.

Group 3 – once again grab your small bowls for 2 tablespoons of sweet chilli sauce, 2 tablespoons of fish sauce & the juice of 1 lime.

Right, you’ll need 300g of peeled & deveined raw prawns ready to roll along with a clean bowl to receive them & we’re ready for WOK ON!

Heat a glug of oil in your wok & cook those prawns off until they’re a lovely blushing pink. Remove them from the wok to the waiting clean bowl.

Heat another glug of oil & bung in Group 1 to cook until they’re nice & soft. Tanz Tip- put the lemongrass in first to give it a wee bit extra time.

Next, in goes Group 2, get all that rice coated in the oil & separated on the grains.

Finally, whack in Group 3 along with the prawns & stir quickly to heat it all up & mix it all through.

Throw it into a pretty serving bowl & get set for the praise oh kitchen goddesses!

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Choccy Rocks

Crunchy, Sticky & Chocolatey,

Choccy Rocks are a fabuliciouz retro classic for kids of all ages!

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Mini Me loves getting mucky in the kitchen with me, but this ended up being a whole fam-bam experience when Hubby & her cracked me up arriving in tall chef’s hats to make these sweet treats.

Into a large mixing bowl goes 5 cups of cornflakes & 100g of dark chocolate chips.

Meanwhile, over on the stovetop, gently melt 1 tablespoon of butter, 2 tablespoons of caster sugar & 2 tablespoons of honey in a small saucepan.

Bung the melted stuff in the saucepan on top of the dry ingredients in the mixing bowl & give it a jolly good stir with a spoon to mix it all up. The heat will melt the chocolate chips to a gooey mess & lusciously coat all the cornflakes.

Spoon the mixture into paper cases on waiting baking trays then whack into a 180c oven for about 5 minutes to turn a light golden colour.

Egg Loaf

Fluffy eggs studded with carrot, zucchini, smokey bacon & gooey cheese!

This Egg Loaf makes the perfect warm brunch or sliced cold is fabuliciouz on a picnic!

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Another fam-bam favourite, you’ll be surprised at how super dooper easy this one is to whip up!

Grab yourself a mixing bowl & bung in 6 eggs then give a jolly good whisk to incorporate loads of air to make them nice & fluffy.

Finely grate a small carrot & half a zucchini before squeezing them rather harshly to get rid of as much of their liquid as you possibly can, then throw them in the bowl with the eggs.

Add in a few good handfuls of grated cheddar cheese (about 1/2 cup worth) along with a teaspoon of minced garlic, a tablespoon of melted butter & 6 smokey rindless bacon rashers that you’ve chopped up finely.

Mix it all together really well then pour into a well greased loaf tin. Sprinkle strong grated parmesan cheese across the top & whack into a 180c oven for about 25 minutes (just check that the centre has only a slight wobble to it, you may need longer depending on how juicy those veggies were!).

Let the loaf cool in the tin to allow it all to meld together before turning out. Then you have the choice of letting that golden parmesan crust become a crunchy bottom or flipping it over for a glorious crown!

Spanish Meatballs

These wee morsels of fabuliciouzness are scrummily flavoured with cumin & cinnamon.

An absolute hit with my fam-bam!

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Bung into a mixing bowl 500g chicken mince, 1 egg, 50g crumb, 3 teaspoons of minced garlic, 2 teaspoons of ground cumin, 1 teaspoon of ground cinnamon & then season generously with salt & pepper. Get your hands in there to give it a jolly good mash up before rolling into lovely bite sized balls.

Next, make the sauce. Pop a good glug of oil into a saucepan to fry off a teaspoon of minced garlic before pouring in an entire can (400g) of chopped tomatoes & season well with my favourite kitchen trilogy of paprika, salt & pepper. Let that simmer gently for about half an hour, stirring occasionally.

Meanwhile, get those balls fried off nicely in either a hot griddle pan or just heat a wee glug of oil in a normal frypan to get them nice & brown.

Whack the balls into the sauce & let them mingle for about 10 minutes to infuse all their lusciousness then serve over fluffy cooked rice.

Roll ’em!

We are fast discovering that there is so very much more to creating a Web show than just pointing a camera & screaming ACTION!

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Perhaps it’s the OCD perfectionist streak we all seem to share that’s causing us to procrastinate on the filming of our web show, but we do want to look a wee bit better than an average home movie. Don’t get us wrong, we’re certainly not going to be anywhere near professional television standards, yet we desire to produce a quality show that we can be proud of.

Why bother at all, I hear you say?!

Whilst we don’t have any delusions of grandeur to rub shoulders with the celebrity chefs (although how cool would that be?!), it is quite a simple answer to this often asked question –

It’s just a bit of fun!

Maybe no one will watch our wee show at all, we won’t lose a sheep station over it, but maybe somebody will watch us & be entertained or try one of our recipes or even be inspired to escape to the simple life themselves. That’s the fun, exciting bit, we just don’t know.

We love to share what we’re passionate about with the world but we don’t wish to become enslaved to the show needing to pump out an episode every week. To overcome this issue, we’ve paid attention to how those professional shows do it – with pre-determined episode numbers in neat series blocks with a gap in between.

Our web show will be canapé sized at 5 minutes each, give or take, as let’s face it, nobody watches YouTube clips much longer than that! Each one will consist of a recipe & then whatever we happen to be up to around the place, you know, our lifestyle kinda segment. I think that’s the one where it could get quite comical with our amateur antics.

We’ve invested in a tiny camcorder with tripod & are busy planning our episodes to bring you the most joy receiving a glimpse into our life on the mountain. Look out for more details about when we start to shoot!

Pink Lemonade

Perfectly refreshing for a sultry summer evening,

make up a big batch of this homemade pink lemonade in the morning & you can sip on it lazily all day long.

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Start with a small saucepan & bung in 1 cup of caster sugar along with the peelings of 4 plump lemons & 1 cup of water. Bring that lot to the boil over a medium heat then simmer until the sugar is all dissolved. Remove from the heat & set aside to cool for later.

In your serving jug (make sure it’s a really big one as this makes a lot!), place 7-8 cups of water, the juice of the 4 lemons (or a wee bit more if you like it lemony), 1/2 a cup of cranberry juice (there’s the pink) & a good pinch of salt!

Remove the lemon peelings from the saucepan (they’ve done their job infusing all their luscious oil) & then add the syrup to the serving jug too.

Give it all a jolly good stir & you’re done.

Garlic Prawns

There are so very many different versions of Garlic Prawns out there,

from crumbed to kebab & everything in between!

It’s a firm favourite that’s just at home in fine dining restaurants as it is at a backyard Barbie!

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My quick & easy version could well make it onto your table soon!

Into a mixing bowl goes a good glug of olive oil along with 1/3 cup of your favourite dry white wine & 4 teaspoons of minced garlic. Give that lot a jolly good stir to combine & bung in about 250g worth of raw prawns (shelled & deveined). Stir them in to ensure they’re well coated in the marinade, cover the bowl with cling film & whack in the fridge for at least an hour, but longer is better for more flavour!

When It’s Chompin Time, simply heat up your wok (or frypan if you don’t have one), hold back the prawns with your cooking fighting iron of choice (I use my wok shovel but a wooden spoon works too) & allow the marinade to hit the hot surface with a sensational sizzle! Reduce it to form a nice sauce before sliding the prawns in to cook. Prawns are awesome as they tell you when they’re done by changing colour to pink, how very thoughtful of them.

I like to serve these wee beauties over cooked rice where the sauce can be sucked up.

Satay Sticks

This Oriental favourite is easier than you may think to whip up in your own home

& is sure to be a hit at Summer BBQ’s!

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I love Satay Sticks! Yep, it’s true. Whether eating out in a restaurant or grabbing a quick snack at a market stall, Satay Sticks are my weakness! I could so fancy myself with a wee street cart serving up these delicacies all day long in the steamy tropics of South East Asia.

First you’ll need to marinade your meat. I use chicken but you could also choose pork or beef, just make sure you buy the stir fry strips. Also, pop 12 bamboo sticks into water to soak for at least an hour.

Grab a mixing bowl & bung in 1 tablespoon of honey, 1 teaspoon of soy sauce, 1/4 teaspoon of ground cumin, 1 teaspoon of lemon juice & 1/4 teaspoon of olive oil before seasoning generously with salt & pepper. Give it a jolly good mix to combine & whack in 12 chicken stir fry strips (that’s about 250g worth) to coat. Cover the bowl in cling film & pop in the fridge to marinade for at least half an hour, but longer is better to absorb the flavours.

When you’re ready to roll, it’s time to make the sauce. The sauce is what really makes a great Satay Stick for me. Heat a good glug of olive oil in a saucepan & sauté off 2 finely chopped red chillies with 2 teaspoons of minced garlic. When they’re nice & fragrant (which doesn’t take very long) add in 1 cup coconut milk, 1 tablespoon of lemon juice, 2 teaspoons of rich brown sugar, 1 tablespoon of soy sauce & a 250g jar of crunchy peanut butter. Cook that gently, over a low heat, until the sauce thickens to whatever consistency you like.

While the sauce is bubbling away, grab your chicken from the fridge & pour the water off those bamboo sticks. It’s threading time! The chicken will have sucked up all that luscious marinade & you simply push the stick through the end of the strip & weave it in & out until all the meat is threaded.

Hand over the sticks to the hubby at the alter of burnt offerings (aka the BBQ) or if the weather is not playing fair, then just use a hot griddle pan on the stove top. Cook the sticks  on a medium to hot heat for about 5 minutes (the stir fry strip meat is really thin guys so cooks quickly) remembering to turn them once during cooking.

Drizzle a wee bit of that sumptuous sauce over the sticks & It’s Chompin Time!

Lemon Curd Tarts

Crispy pastry filled with luscious tartness,

what’s not to like?!

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These wee beauties are just so fabuliciouzly simple yet still impressive for any occasion! Whip them up in a flash & watch them be greedily devoured.

First, you’ll need to make a batch of Lemon Curd using the link below to my recipe, or just buy a jar at the store if that’s what floats your boat.

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Then grab yourself a mini cupcake/muffin pan & give it a jolly good spray with olive oil so the pastry doesn’t stick. You could always do the old fashioned butter grease up too.

Next, slice up a sheet of thawed store bought puff pastry into small squares & gently push them down into each pan hole, leaving the corners exposed at the top.

Plop a couple of teaspoons of your Lemon Curd into each pastry case, fold over the pastry corners & whack into a 180c oven for 25 minutes.

Once out of the oven, allow them to cool before dusting in icing sugar & serve.

Mini Me declares these to be “Yummy yummy good good”.

Tempura Style Platter

It’s another mid week, post ballet quickie from my kitchen!

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So by now, you would know that my life revolves around Mini Me’s Ballet aspirations which sees this mum taxi requiring some creative slap it together in point zero seconds when we explode through the door kinda cooking! This recipe is no exception.

Although not a true Tempura, this one is all about my go-to in a hurry batter that can really coat just about anything your imagination can come up! The quick side of it is, unlike a Tempura batter, there’s no rest time so it’s whisk, dip & fry within minutes!

Crack 2 eggs into a mixing bowl & add in 500ml of milk along with a good pinch of salt. Give that a jolly good whisk before adding in some flour slowly, whilst whisking, until you get your required consistency.

That’s it, really! So for this Tempura style batter, I simply add in less flour to leave it thinner but for, say, coating fish fillets, I use more flour to get it nice & thick. Makes sense, yeah?!

For my patter I’ve dipped steamed carrots, butternut pumpkin, cauliflower & American style skinless hotdogs! YUM!

After coating in the batter, just drop those wee nuggets of fabuliciouzness into stonking hot oil to deep fry before draining, dusting in a wee bit of salt for seasoning & It’s Chompin Time!

Meat & 3 Vege will never be the same again!