Come back to find a new delicious recipe every week (hopefully!)...
Sometimes Aussie, sometimes a favourite from another corner of the world.
Please leave a comment and tell me how you enjoyed the recipes!

Due to unfortunate circumstances, my private blog, our family blog, and my children's blogs are no longer public blogs. If you would like to read any of those blogs, please email me at so I can send you an invitation to read any blog you are interested in.

Monday, November 30, 2009

Extending the Competition

The competition is supposed to be finishing tonight, however considering I've had the disappointment of only having ONE entry into the competition, I've decided to extend it for a further 5 days.  The competition will now close on Saturday 5th December at 11:59pm Sydney Australia time.
Please send you entries in, just for fun!

Friday, November 13, 2009

More about the Competition

I've had some responses from readers lamenting the fact they couldn't enter the competition because even though their cooking tastes great, it just never looks artistic...  Please don't stress!  We will be judging not only the photo of your meal, but also the taste of it!

A hint: don't make a meal that's all brown or all green (or all any one single colour)... Colours or simple garnishes make a meal look extra tempting!

This is not supposed to be stressful - it's supposed to be fun!!  :)

Wednesday, November 11, 2009

A Competition Giveaway!

I decided it would be fun (and hopefully create some interest in this blog) to hold a competition (my first giveaway!).  This competition requires a little work from you if you wish to enter - but not too much!

*This competition is open to readers worldwide*

Firstly, the final prize will be decided by the winner because he/she will have a few options to choose from:

#1 An Aussie Recipe book:

#2 A one-year subscription to Taste of Home magazine

#3 A one-year subscription to Taste of Home's Simple and Delicious magazine

#4 A one-year subscription to Taste of Home's Healthy Cooking magazine

#5 A one-year subscription to Taste of Home Holiday magazine

So, what do you have to do to enter?

Create a tastefully artistic and delicious meal, take a photo of it and send the photo and the recipe(s) to .  I will be trying the recipes (if I possibly can!), but the competition will be judged by both the photo AND the taste of the recipe, so be creative!

Each contestant can only enter once.  The winner will be decided by myself and my husband Daniel.

Have fun in your kitchen!  :)  Please advise me if you don't wish for your recipe and the photo of your cooking being published on this blog in the future when you send your entry.  The winner's recipe WILL be published.  If you have not made up your own recipe, please indicate the source of the recipe.  Please do not send copyrighted pictures from other sources, the photograph must be your own and your entry must be a main meal - eg. meat and vegies (not just the meat or vegies on their own unless that is how you would eat it for your main meal of the day).

Competition closes 30th November, the winner will be announced on this blog on December 15th, Sydney Australia time.

Friday, November 6, 2009

Chicken Schnitzel

chicken breast fillets
plain flour
egg, lightly beaten
3/4 cup milk for each egg required

For each quantitiy of crumbing required:
1 cup breadcrumbs
1/4 cup grated parmesan cheese (grated to a fine powder)
1 teaspoon fresh or dried parsley

olive oil or coconut oil

*This recipe does not have strict quantities because it can be made for any amount, but don't be overwhelmed, it's still very simple.  I make this up from my head, never measure the quantities because I have made it SO many times.  Once you have made it a couple times you will get the hang of it and be able to estimate quantities yourself - it is a very simple recipe!*

Cut the chicken into thin slices to the size of schnitzel pieces you require.  Use a meat tenderizer to make the chicken extra tender.
Thoroughly coat the chicken in plain flour (this can be done in a bowl or by placing the plain flour and chicken pieces in a plastic bag and shaking it up until it is well-coated.
Next the chicken must be coated in a mixture of egg and milk.  Start with one egg and one quantity of milk, and if you run out (i.e. if you have a large amount of chicken being made into schnitzel), just make up a second quantity when you need it.  The egg milk mixture will go a long way though, so just make the one quantity to start with.
After the chicken is thoroughly wet with the egg-milk mixture, it must be coated with the crumbing.  Start with one quantity of crumbing.  Coat each piece of chicken well and place on a plate or in a container.  Make up more if it is needed.  Cover and refrigerate chicken schnitzel for at least 10 minutes before cooking.
Heat oil in frying pan - use plenty of oil so the chicken doesn't dry out.  Fry chicken schnitzel in hot pan on medium-low heat until golden brown and cooked through.  Use paper towelling to take extra oil off schnitzel before serving.

*This recipe is great hot or cold, and can easily be frozen and reheated (over low heat to prevent burning!).*

Wednesday, November 4, 2009

An Apology

I apologise for the lack of recipe posts lately - life has a way of getting busy sometimes and projects and events have been keeping me very occupied lately.  During this break from posting recipes, I have been trying to go back and cook the recipes already posted again so I can take pictures of them.  You might notice the posts are slowly one-by-one having pictures added to them.
In the meantime, feel free to email me with your favourite recipe to .  I would love to try some new recipes myself and add yours to the blog.  If you do send a recipe, please let me know if you would like me to post your name with your recipe - I can post them anonymously if you would prefer.
I'm hoping to get back to posting a recipe each day soon!
Don't forget to let me know what you think of the recipes when you try them!