Shaped like a pear & more delicious than butter spread on bread?

The green-gold of fruits, avocados smooth, creamy and butter-like texture lends themselves well in spicy salsas, salad's and is divine as an accompaniment with anything Mexican; burritos, empanadas, tortillas and tacos'.

Available almost all year round there are more than 70 varieties available in Australia to date; the most notable is the black pebble skinned Hass and Shepherd, which are by far the most popular and favoured in domestic kitchens.

Grown predominately in the north east regions of Queensland, Avocado’s are 65% higher in potassium than bananas, sodium and cholesterol free, with only 5g fat per serve makes them a nutritious and great tasting sandwich spread.

To prepare slice in half length ways, peel or scoop the flesh carefully from the skin of an avocado. Prepare as desired for your specific recipe. For a snack on the run, freshly slice acocado, drizzle with lemon or lime and sprinkle with sea salt then pair with freshly sliced bread.

If the Brazilian way of adding avocado to your ice-cream isn't quite your 'cup of tea', then perhaps sliced and added to your favorite pizza or pasta will be a little easier to digest!

Enjoy,

love amie x

ps - drizzling lemon or lime onto your sliced avocado will keep it from browning for longer.

My Favourite Mother Recipe's

There is no nicer way to enjoy time & memories with your mum than in the kitchen. I still call my mum for recipe inspiration, she lives in a tiny rural town where she grew up and where she also bought up her three girls (myself included). In this town sharing a recipe over a cup of freshly-brewed tea is a time-honoured tradition.

My Mother you see is one of the most caring & giving people I know (not that I am bias) but many a times we would come home to find that we had an extra or two for dinner whether it was a simple mid-week meal, Christmas day or for a Sunday BBQ. Mum 'just thought' she would invite Noel from next door or 'what's his name' who was new in town to dinner so they weren't lonely. It did become a slight family joke of who would turn up next to dinner but the generosity and caring nature of mum was always well recognised and received, even in our best attempts to try and 'stir the pot'.

Like my favoured lollie the licorice all-sort I love variety in all aspects of my life; food, fashion, people, culture and the environment but I also love to re-visit old favourite's; such as old recipe's and these ones are inspired by my mother and her friend's, these are recipes you just cant get your hands on anywhere and ones you just don't read about! I absolutely love how each of these recipe's has their own special touch or spin. Each individual taking full ownership and certainty that their recipe is by far 'the best' or most 'superior!' This is country living at its best and something I am blessed and lucky to have felt first hand and been apart of.

Here are a few of my favourite recipes I have grown up with.

lets try...Edna's 1-step patty cakes

the ingredients

1 3/4 cup self-raising flour

1 cup caster sugar

pinch salt

120g butter, melted

125ml (1/2 cup) milk

2 eggs, lightly beaten

1 teaspoon vanilla

let's have some fun

Pre-heat oven to 200C/180 C fan forced for fifteen minutes.

In a medium bowl add all the ingredients and stir until well combined. Spoon tablespoonfuls of the mixture evenly into patty cases until 3/4 full.

Bake for 15 minutes or until golden brown and cooked. Allow to cool before icing with your favourite icing; chocolate, lemon, passion fruit (my child-hood favourite) or strawberry!

In previous blogs you can find these delicious recipes under the archive....Mum's overnight bran muffins & Lumberjack love heart cakes are a treat for breakfast and afternoon tea. Nana's fairy cakes, Vivvy's Florentines & Sandra's Ginger creams are still to come exquisite and I cant wait to share them with you!

love amie x

ps - this story was inspired by my boyfriend who like my mother is a kind and generous soul and will do for others what most people would turn a blind eye to. I think your new friend's on Sunday night feel blessed you were passing by at the time you did!

"Love and kindness are never wasted. They always make a difference. They bless the one who receives them, and they bless you, the giver."
Barbara De Angelis

my weekly gourmet fix

One of my favourite food writer's is Ruth Reichl (Garlic & Sapphire's), she is also the food editor for Gourmet Weekly N.Y. I never miss the chance to read the recipes and publications from the weekly email I receive from Gourmet Weekly.
I found this recipe on gourmet weekly and wanted to share it with you as I have a slight obsession with cashews and Gourmet sandwiches. I have converted the measurements to Australian standard to make it easier for you!

MAY 14, 2009
CASHEW CHUTNEY SPREAD
MAKES ABOUT 2½ CUPS
ACTIVE TIME: 15 MIN
START TO FINISH: 15 MIN

The sweet mango chutney and curry powder in this rich spread transform an ordinary sandwich into something sublime. We also like it as a topping for crackers or as a dip for vegetables.

2 cups salted roasted cashews, divided
1 rounded tsp Madras curry powder
1 x 250g package cream cheese, softened
2 (1 cup) medium carrots, finely chopped
30g mango chutney, large pieces finely chopped

Pulse 1 cup cashews in a food processor until finely chopped (do not grind to a paste). Transfer to a bowl. Process remaining cup cashews with curry powder, ½ tsp salt, and ¼ tsp pepper until finely ground and beginning to clump. Add cream cheese and purée until smooth. Add to chopped nuts along with carrots and chutney, then stir until combined well. Season to taste with salt.
FEATURED AT www.GOURMET.COM

love amie x

Fun Food for our Kids

After studying a food degree I arrogantly thought I knew a bundle on children's food and nutrition. It wasn't until some 4 years later when I was living with my sister's family, which included two little girls under 4 did I realize that I had so much more to learn. To understand children’s eating behaviors I quickly learnt that no text book could teach me the experiences from living or having your own children.

I vividly remember occasions my sister and I would prepare deliciously nutritious and colourful meal's only to have two cute button noses turned up at the sight of what was dished up in front of them.

‘I don’t want vegetables in my pasta,' shrieked Charlotte, defiantly.

After many eye rolls and sighs later we realised that kid's say 'no', many times but if we persevered with the same food used in different recipes; vegies hidden under pizza toppings instead of pasta! Then the girls started to enjoy the very same ingredients they once disliked, and hooray, a breakthrough!

Something I have learnt through watching and observing is that you never give up with children's food hates as most parents would already know. Although I am not yet a parent, I do hope to be granted with such a gift one day. When that day happens I aim to be like my sister's who are passionate about giving their children the very best start to a healthy lifestyle.

Educating children on healthy foods early in their development is a great start to building a healthy approach to food as they grow up, teaching them life long skills. When they finally move out they will be a step ahead! This stems not only from the food they are served at dinner but getting them involved in the process of sourcing, preparing and cooking with fresh ingredients.

Here is one simple kid-friendly recipe the girl's liked to cook with their aunt!


Pizza for kid's
Plan ahead to reduce your stress in the kitchen, pizza's are an easy and healthy lunch, dinner or snack. The kids will love getting messy in the kitchen with this recipe any time of the day. Try these super-simple pizza's when next in the kitchen with you kid's.

3 days before Buy fresh ingredients;Cheese, tomatoes, mushrooms, ham, rocket/spinach, eggs and fresh yeast if using.
1 hour before Remove ingredients from the refrigerator, wash & prep all ingredients, place into small bowls, set aside on the kitchen table.

Kitchen cupboard ingredients
Self-Raising
Plain Flour
Sugar
Dried yeast
Salt and pepper
Olive oil
Tomato paste
Pizza dough

1 x 7 sachet dried yeast (15g fresh yeast)
1 teaspoon sugar

1 cup lukewarm water - the water should be slightly warmer than your finger

1 cup Self-raising flour
1 cup plain flour
salt to taste

Toppings
100g tomato paste
1 cup cheese, grated
2 tomatoes, sliced
100g mushrooms, sliced
100g ham
50g spinach, washed
50g Parmesan, finely grated
eggs, optional (I like cracking a whole egg to the top of my pizza pre-cooking!)

Pre-heat oven to 200C/180C fan forced
Combine yeast and sugar in a mixing bowl, pour in the water and mix until combined. Set aside for 5 minutes.
Add flours, season with salt and bring dough together. Turn out onto a lightly floured surface and knead until smooth. Divide mixture evenly into 4 balls and roll out to 1 cm thickness. Add topping; tomato paste, cheese (so the ingredients sticks to the pizza), tomatoes, mushrooms, ham and an egg (optional), cracked onto the top of the pizza. Place on oven tray.
Bake for 15-20 minutes or until cooked.
Sprinkle with fresh rocket or spinach and Parmesan.
Eat immediately with the family.

love amie x

Spice blending this winter

Spice's are so inviting especially when cooking begins and instantly off float a long lingering trail of aromatic smells.
I relate such delicious aroma's to Winters recipes; stew's, tagine's & currie's are the perfect companion to a mid week dinner at home. There is no better time to experiment with spices in the kitchen then with the summoning of winter.
Enjoy!

Preparation: 5 minutes
Makes: 1 spice mix
Keeps: Store in a sealed container in cool & dark place; freezer or fridge for up to 3 months.

the ingredients
2 teaspoons cumin seeds
1-2 teaspoons coriander seeds
½ teaspoon mustard seeds
½ teaspoon fenugreek
5 cardamom pods
¼ teaspoon ground chilli
1 cinnamon stick
¼ teaspoon salt


lets have some fun
Combine all spice ingredients into a small bowl.
Add spice mix to currie's, biriani's, pilaf's, sprinkled over chicken fillet's or used in soup's to add some warming flavour to your food.

NOTE: Remove the cardamom pods with a slotted spoon after the required cooking time.

love amie x

ps - Spices have a shelf life, check your cupboard and throw away any out of date herbs & spices. Your food will thank you lovingly by giving you the best possible flavour.

Banana Bread; light and delicious like a spring morning

Dear MUM,

HAPPY MOTHER'S DAY xoxo

Here is a quick and delish weekend breakfast idea for you, it's perfect for a special 'breakfast in bed' treat this weekend!

A one-bowl wonder that will leave the kitchen still shining in the aftermath, so don't worry you won't have to lift a finger with the clean up duties.

Put your feet up; enjoy a coffee with a sliver of banana bread and smile for all the times you have made us smile. Thanks mum :-)

Healthy banana bread without the fuss for mother's day brunch

Makes: 1 loaf

Prep: 5 minutes

Cook: 40 minutes

the ingredients

1 ¾ cups (240g) Self raising flour

¼ cup (65g) whole meal plain flour

1/2 teaspoon cinnamon

1/2 teaspoon baking powder

2 bananas, mashed

2 eggs, lightly beaten

1/4 cup natural yogurt

¼ cup honey

¼ cup (45ml) oil

lets have a little fun

Preheat oven to 180ºC/160ºC fan forced for 15 minutes.

Add all the ingredients to a medium bowl, stir until combined. Spoon the mixture into a Loaf Pan. Bake for 40 minutes or until a skewer inserted into the middle of the cake comes out clean. Allow to cool for 10 minutes before turning out.

Slices easily whilst still warm using a bread knife. Tastes great served with fresh ricotta, sliced strawberries & drizzled with maple syrup.

love amie x

ps - Replace banana with raspberries; wholemeal plain flour with coconut and add ½ cup white choc chopped

Freshly made Rough-cut Egg Pasta

I adore inviting friend's over and cooking at home, especially now the winter night's are frequenting us more regularly. Last night was no exception when joined by two good friends for a social night in; along with freshly made food, there was also a little wine, loads of laughs, plenty of chatting and even some invisible pizza throwing!

the menu

Antipasto of Baked ricotta served with le'ancienne (baguette), extra virgin olive oil, pink sea salt (for the girls) and freshly picked basil leaves.

Fresh egg pasta served w roasted baby tomatoes & rocket, lemon sauce.

Vanilla bean ice-cream

Jersey caramels - supplied by the guests!

Freshly made Egg & Semolina Pasta

Serves: 4 girls

the ingredients

1 cup (155g) plain flour

1 cup (155g) semolina

3 eggs, lightly beaten

1 punnet baby tomatoes, washed

50 ml extra virgin olive oil

zest of 1 lemon

1/2 cup Parmesan cheese, finely grated

100g rocket, washed

sea salt and cracked pepper, to taste

lets have some fun
Pre-heat oven to 160 C.

Combine flours and pour onto clean work bench, making a well in the center of the flour slowly pour in the egg (make sure egg stays within the flour walls). Gently stir the egg with a knife and slowly incorporate the flour mixture. Continue to mix until mixture forms a ball, you may need to add a little water if it feels too dry. Set aside to rest.

Place tomatoes onto a baking tray, drizzle with olive oil, sprinkle with salt. Place into the oven and cook for 30 minutes or until cooked.

Bring a large pot of water to the boil. Divide pasta dough evenly into 4 balls and press out flat. Set your pasta machine to the widest roller setting. Feed the pasta dough carefully through the rollers. Reduce the width of the setting by one notch, feed pasta through again and repeat process, reducing the setting each time.
Lay pasta sheet's onto a clean flat surface, sprinkle with semolina or flour and repeat process with remaining dough.
Gently tear the fresh pasta sheets into rectangular shaped pieces. Place onto baking paper lined tray, sprinkle with a little semolina to reduce sticking.
Add pasta to rapidly boiling water, cook for 2 minutes or until al dente, strain pasta, reserving a little of the cooking water. Pour pasta into a large bowl; stir through olive oil, lemon, Parmesan and rocket until combined and season well to taste.
Serve immediately with roasted baby tomatoes and extra Parmesan.

bon appetite!

love amie x