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Author Archives: Chasy
Chocolate, Zucchini, and Quinoa Mini Muffins
If you’re like me, with children like mine, your skill level at hiding vegetables in things is at boss level. I made these for my 9 year old to take to school and she not only likes them, she looks … Continue reading
Blue cheese, apple, bacon, and caramelised onion empanadas
These are not true empanadas, but I started calling them that because of their shape. They take on the shape simply because the apple doesn’t fit in, otherwise! I made these specifically to be paired with whisky at a private … Continue reading
Beetroot and Blue Cheese Brown Rice Risotto
This is definitely a cheat’s risotto. Brown rice doesn’t cook down properly with the usual stock-ladling method, so you have to use the absorption method. Still tastes just as good. Ingredients 3 whole beetroot, grated 2 cups of brown rice … Continue reading
Posted in Cooking Sunday, My Own Recipes
Tagged beetroot, blue cheese, brown rice, Dinner, Italian, kid friendly, Lunch
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Picky Eater Friendly Tuna Fritters with Hidden Veg
I made these for my picky eaters, aged 8 and almost 2. They gobbled them up and asked for more. I can’t guarantee the same success, but they are also very satisfying for grown ups, too. Ingredients 400g tin of … Continue reading
Posted in My Own Recipes
Tagged carrot, fried, kid friendly, picky eaters, tuna, zucchini
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The Best Mulled White Wine Ever
Who needs red wine? Mulled white wine is where it’s at. Ingredients 1 bottle of cheap (but not nasty) white wine 1 litre cloudy apple juice 1 large granny smith apple, cored and sliced thickly 1 large pear, cored and … Continue reading
Posted in Uncategorized
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Blue cheese sauce
I’m Australian. I know fuck all about blue cheese sauce. But this is one I cobbled together after scouring the Internet and putting together what tastes good. Please bear in mind this recipe makes fuckloads. I love this sauce. Halve … Continue reading
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Umami Bombs
I used to be a food purist. I would never use pre-made sauces or stocks in my cooking. It all had to come from the meat, vegetables, or grains I was cooking. If it didn’t, I just added more salt. … Continue reading
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