Ok, that is an exaggeration but it is yum. Good news, I am not dead. I have just had a recipe hiatus and not enough time to think of new things to cook or to cook them, but… I am back. This one is a great mid-week dinner. It pleases me because I love risotto and goats’ cheese and the boys because it has BACON. If you felt you needed more veggies you could throw in some asparagus. I think I’ll do that next time. Enjoy! Ingredients 1 litre chicken stock 25g butter 1 onion finel

​ I was late home last night after swimming and trying to watch the Bachelor (goodness, the drama) and cooking this risotto so clearly it's not that difficult. It is delicious and comforting though, perhaps I should have made it for Emily who did a runner from the rose ceremony - poor love (not). Ingredients Olive oil 2 chicken breasts - chopped into small chunks 400g arborio rice 3 cloves of garlic - crushed and chopped 1 leek - chopped finely Zest of 1 lemon 1 zuccini - cho

I found this recipe and have been wanting to give it a try because I am all about eating more fish but sometimes I just don't feel like it. These cakes are really light and yummy and the Ling is quite delicate in flavour, so it's not too fishy. A great one for kids! Enjoy xx Ingredients 450g ling - skinned 2 bay leaves 150ml milk 150ml water 400g desiree potatoes - peeled and chopped The zest of 1 lemon - finely grated 1 tbsp horseradish - grated 1 tbsp flat-leaf parsley - ch

So there's a lamb theme happening at the moment, I must still have Sheepvention on the brain! This one needs overnight to marinade and a good 2 and a quarter hours to cook, you can't rush it! Ingredients 4 garlic cloves salt and pepper 2 rosemary sprigs - finely chopped ½ bunch thyme - finely chopped 100 ml extra virgin olive oil 1½ kg lamb shoulder blade 1 red and 1 yellow capsicums 1 large zuccini 12 potatoes (small) 250 ml (1 cup) chicken stock Method Bash the garlic with

To celebrate my safe return from Sheepvention, a sheep and wool show in Hamilton (Western Victoria) where I froze in a tent for three days I was inspired to make this delicious Greek rack of lamb with tzaziki and potato wedges. In the pic it looks quite pink but it was medium rare, if this isn't how you like your lamb, just cook it a little longer. The tzaziki makes a heap but is delicious with raw veggies for a snack or as a salad dressing. Enjoy x Ingredients Rack of lamb 1

Firstly I am not a great Indian chef by any means but I have spent some time in both Dehli and Southern india, specifically Goa, and I love love love the food. The mystery of the aromas, flavours and spices has always intrigued me so I sought out a recipe for one of my favourite Indian dishes, Chicken Biriyani. It turned out far better than I expected given I had no idea what I was doing. At the start it was like arriving at the Delhi airport at midnight but once I got things

In honour of Le Tour we had a French theme this weekend and just like I had to wait for Noel to come to bed - it was the deciding phase you know... for this delicious beef stew, you will have to wait. But with planning and patience you are assured a hearty but delicate dinner that warms you to the very cockles of your heart. After living in France, I love the way the French eat, I've never mastered the French sized portion - everything is way too delicious, but I think they h

Connor loves meatballs and we hadn't had them for a while so Monday night was meatball madness. I ended up with a bowl of spaghetti and sauce with just 2 meatballs... but they were delicious. The sauce is loosely inspired by my memories of Hungarian cuisine, smokey paprika, fennel and cayenne pepper along with rich tomato and cream. As usual there are some vegetables thrown in for good measure. The capsicum, garlic and chilli are more authentic than the carrot and zuccini so

There is nothing more comforting than a hot pie on a cold night, and last night was freezing. This is one of the boy's favourite meals so they have been telling me to post it since day one. Here 'tis. Enjoy! Ingredients 1kg lamb mince 1 large carrot - finely chopped 1 zuccini - finely chopped 1 red capsicum - finely chopped 1 red onion - finely chopped 4 cloves of garlic - finely chopped Olive oil Salt and pepper 2 tsp cumin 2 tsp tumeric 1 tsp cinnamon 1 tsp chilli powder 1

The Irish Stew of my childhood was just ok. It was warming on a winter's night, and you certainly weren't going to starve, but it didn't have a lot of flavour. So last night, when I wagged swimming training because it was just too cold to get wet, I had time to have a play with an Irish base and a few spices. The result was delicious! Ingredients 1.5kg forequarter lamb chops - halved with the bone in (ask your butcher to do it!) 1 tbs ground paprika 1 tsp cayenne pepper 2 tsp