Author: lessonstodate

Hi, my name is Sharon, and I live in Albany on the North Shore of Auckland, New Zealand. I started my cooking blog as a hobby during my 'gap year' - 'lessonstodate' to share my family recipes and some personal accounts that come with being a mum, and grandmother - and corporate worker. My love of taking photos had taken a back-seat but recently after spending time on my own while my husband travelled, I found myself picking up my camera again. It really is good company! Looking out at the world and watching it unfold; you don't have to participate in it, just watch and wonder. Sharon

Ratatouille

Ratatouille is a fancy (and hard name to say) French provincial stewed vegetable dish, originating in Nice.

This vegetable stew is tasty and substantial, and carefully  seasoned just before it finishes cooking brings out the flavours.

Since starting on a Ketogenic diet 6-months ago, I have whipped this up and added a poached egg for a tasty meal on a week night – and it keeps me well within my 20g net carbs per day.

Ingredients for 8 servings:

  • 2 large onions, sliced
  • 2 cloves garlic, sliced or crushed
  • 2 tablespoons olive oil
  • 2-3 cups sliced zucchini
  • 1-2 green peppers, seeded and diced
  • 2-3 cups diced eggplant
  • 1/4 cup light Olive oil
  • 3 cups chopped and peeled tomatoes, substitute canned for fresh in the winter
  • 1 teaspoon fresh or dried basil or oregano
  • salt, pepper and sugar
  • chopped parsley

Take a large frying pan and fry the onions and garlic in oil until just coloured very slightly.

Add the zucchini and peppers. Cook over a moderate heat, turning the vegetables,  from time to time, for about 5-10 minutes.

Remove vegetables from the pan and brown the eggplant in the second measure of oil. Add the partly cooked vegetables, along with the tomatoes.

Cover pan with a lid, after adding basil or oregano. Cook over a low heat for about 30 minutes, then season with salt, pepper and sugar to taste.

**I add a dash of black sauce for a little bit of heat

**If serving hot, thicken with a little cornflour paste

**Quantities of vegetables may vary, and zucchini, peppers or eggplant can be left out (not all of them though :))

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Now I love Ratatouille as a side dish with grilled or poached chicken…last nights supper below.

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And it makes a super delicious breakfast with a poached egg – that’s my breakfast sorted for tomorrow!

Super tasty with a grilled sausage, poached fish, or room temperature as a salad. Give it a try especially now when eggplants are so inexpensive – $.99 cents at my local green grocer this weekend.

If you enjoyed this eggplant dish try Eggplant Parmesan – another favourite!

Happy healthy cooking xx

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Kai Si Ming – an old family dish!

Kai Si Ming – an old family dish!

Kai Si Ming is an Asian-inspired one-pan mince and rice dinner and something that I have not had since a kid (and that is some years ago now!)

I was reminded of this old family dish when I saw that Maggi – who are an international brand of seasonings, instant soups and noodles –   have made a packet meal of it.

I thought ‘fancy that!’ –  you don’t need to buy the packet mix because you will have the ingredients in your pantry, and best of all, you can add whatever vegetables you have on hand.

A bit of research online told me Kai Si Ming hit the NZ dinner scene sometime in the 60s, when recipes for it started popping up in women’s magazines, Plunket newsletters and the like.

Ingredients:

  • 1 brown onion, finely chopped
  • 450 g mincemeat
  • 1 tablespoon oil
  • 2 teaspoons curry powder
  • 1 teaspoon Worcestershire sauce
  • 1⁄2 cup uncooked rice
  • 3 cups of chicken stock
  • 1 cup frozen peas
  • 1 cup broccoli, pieces
  • 2 stalks of celery, celery
  • 1 chopped red capsicum
  • 2 cups cabbage, shredded 

Heat the oil in a large pan (I use my wok)

Cook the onion until soft, then add the mince and brown.

Add Worcestershire sauce, curry powder, rice and boiling water.

Simmer for 30 minutes.

Add frozen peas and broccoli, celery and simmer for about 10 minutes

Add shredded cabbage and turn off the heat. Leave to stand with a lid on for about 5 minutes.

Serve in bowls.

** Use any vegetables that you have on hand

**Substitute the rice for noodles if you prefer.IMG_0299.JPG

If you are a child born in the 1960’s in New Zealand, your mum will have her version of this dish in her recipe book somewhere. I think mine is pretty close to my mum’s – I’ll have to ask her if I got it right!

What is a dish you can remember from your childhood that you haven’t had since then? It might be time to resurrect it and share it with your family, and make a new memory.

Happy foody memories xx

 

 

 

 

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Crunchy Oatilicious Cookies!

If you are looking for a new cookie recipe, look no further. This is an oldie but a goodie, packed with flavour, and perfect with a coffee.

Similar to an New Zealand favourite, the ANZAC, this cookie is a little chewy which I really enjoy.

Ingredients:

  • 150g butter
  • 2 tbsp golden syrup
  • 3/4 cup brown sugar
  • 1/2 cup shredded coconut
  • 2 cups rolled oats
  • 1/2 cup flour

Melt the butter, golden syrup and brown sugar in a pot – large enough to mix all of the ingredients.

Mix in coconut, oats and flour until combined. Using a measuring spoon, roll tablespoons into balls. Place on a baking paper line tray; allow some room for spreading. Flatten with the back of a spoon.

Bake for 10 minutes at 180°c, o until lightly browned.

Cool on a cooling rack.

Makes 26IMG_0188

If you like cookies, why don’t you check out some of my other home-made cookie recipes which I’m 100% positive the family will enjoy too!

Happy baking xx

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French Toast Waffles

French Toast Waffles

Okay, my latest burning question in the world of cooking was “could my waffle machine make quick work of French toast?”.

I very pleased to report the answer to this burning question was a resounding YES!

Ingredients:

  • 2 large eggs
  • 1/2 cup milk or cream
  • 1 tablespoon maple syrup
  • 1/2 teaspoon vanilla paste
  • Pinch salt
  • 4 slices of bread

Pre heat your waffle maker.

Meanwhile, whisk all of the ingredients in a flat-bottomed bowl. Dip the bread slices in one at a time, both sides, and lay on a sheet of baking paper to let the eggy mixture really get soaked into the bread.

Spray your waffle plates lightly to ensure the total non-stick of the plates.

Place the bread in the preheated waffle maker. Close the lid and cook for 3-5 minutes, or until golden brown.

Voila! You are done.

I had some leftover blueberry sauce, and added a butter-cooked banana to the plate with the obligatory low-fat yoghurt 🙂

Oh my goodness, I know it’s a new year and one should really be thinking about that diet, but really….is there anything more delicious than french toast?

There is always next week to start that diet!

Happy brunching xx

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