frizz1974
From: Wallerawang, Ozabout me
Hi Everyone, My name is Bel. I am a stay at home Mother of 2. Nakita is 8 and Clayton is almost 5. I keep very busy just looking after the house & kids, I havent a clue how pople raise kids & have full time jobs. My hat is off to anyone that can manage that & not go crazy. I have a background in hospitality. Mostly bar & waitressing but I was getting into the management side of things when I left to start a family. When both kids are in school I am hoping to go back to hospitality but maybe get into the kitchen. Currently my passions beside cooking is gardening, and it wouldnt qualify as a passion (just yet) but Im learning to paint. After 8 years of being fully focused on my home & family I am taking a 3 hour class once a week learning Folk Art. I entered some of my peices in this years local show & received Best In Show & 2 ribbons for 1st place in 2 out of 3 sections I entered. I am hoping at some point the artistic thing will kick in & tranfer over to the kitchen. I love to cook but my presentation skills are poor. My Avatar: That is my son Clayton when he was almost 2 years old. I had just gotten my J.O mortar & pestle for my 30th birthday. How cute is he? Well, that it. Me. In a nutshell. Bel
Tomato Pasta Sauce
Most of you will be familiar with some version of this sauce... Jamie has a version in the School Dinners series. The main difference between this & everyone elses is the size of the batch. And its not an exact science.. so I dont measure anything.
I make 6-8 jars of this sauce & keep it in the fridge, and this last me 4-6 weeks.
I use it for loads of things.. osso bucco, chicken cacciatore, penne arribiata, pizza sauce, as a base for minestrone, bolognaise, lamb shanks, lasagna. The list goes on.. and of course for the quickest dinner just pour a jar over boiled pasta & top with grated parmesan.
So to start...
Peel & roughly chop veg.. I dont bother to even chop the garlic...
Use whatever veg you have to bulk it out, tomato, onion & garlic are the base, then add whatever, except for peas, beans & brassica. (Though I have been known to add broccoli stalk)
Next is sweating the veg, but this step is NOT REALLY necessary, up to the individual taste, but today I sweated the veg in some oil from a jar of anchovies.
Add all the tinned tomatoes (todays batch was 5 X 400gm tins) a small handful of salt, sugar & a BIG grinding of pepper. Add 1 tin of water and whatever wine you have spare & Simmer 1-2 hours.
Add herbs of choice, I usually add mixed dried herbs & some fresh parsley, simmer 5 minutes, add tomato paste & blend with a stick mixer/bamix.
Now keep it over a VERY low heat, and using a ladle, pour into jars, wipe any spillage & put the lid on IMMEDIATELY.
Leave on bench until cool, then refridgerate. Keeps easily for 6 weeks.
People I have converted to doing this regularly tell me how much easier it makes their life... so ENJOY
Osso Bucco & Focaccia
Funny how we keep coming back to things...
I relaised when someone on another forum complimented me on my focaccia that I have been making the basic bread recipe from The Naked Chef book since receiving it for my birthday in 2001.
I could do it in my sleep, but actually this is the first time I have done the focaccia. I just saw it by accident when flipping to the bread recipe. (My son was helping, he likes to keep checking the book)
I topped 1 with rosemary salt, poppy seeds, and the olive oil from a jar of sundried tomatoes.
The other with chilli flakes & fennel seeds, plus tthe oil from the sundrieds.
I will admit to occasionally trying another bread recipe, and looked in Jamies Italy tonight to see if he had an Italian bread recipe (love that chewy crust) but alas he let me down.
Montana's Potato & Cheese Soup
Melt the butter on very low heat, add the onions and the carrots, cover and let cook for about 25 minutes.
Add the potato, parsley and chicken stock.
Bring to a boil, cover and lower heat. Cook for about 30 minutes until the potatoes are nice and soft.
Remove from heat, Use a moulinex (hand blender) to mix it all up to obtain the consistency you'd like. (smooth)
Return to heat
.
Now, VERY SLOWLY add your grated cheese all the while stirring so it can melt in.
Once it's all in and the soup is hot you can serve it up.
My son & I make this soup often as it is his favourite, and he can help by getting out all the ingredients, and if we are not short on time he "chops" the carrot & potato with his little paring knife. THanks to Montana (another forum member) for this, it has become a real family fave.
Custard Biscuits Part 2
I thought I would do another post, and include a pic of my helper eating the fruits of his labobour.
PS: Note the pajamas 
we were having Sloth Sunday as we have all been attacked by some horrid virus.
Custard Biscuits
Preheat oven to 180°C. Line 2 baking trays with baking paper.
Using an electric mixer, cream butter and sugar until light and fluffy. Add egg and vanilla. Beat until well combined.
Sift flour and custard powder together over butter mixture. Add white chocolate and stir until mixture forms a soft dough.
Roll tablespoonfuls of mixture into balls. Place on prepared trays, allowing room for spreading. Using a fork, press dough to flatten slightly. Bake for 10 to 12 minutes or until golden. Stand on trays for 5 minutes. Transfer to a wire rack to cool. Serve.
I loved this at it was very simple, my son Clayton helped with them & could do most of it by himself, he just needed help with measuring, and holding the beater.
They have a great texture, and I couldnt stop myself from eating a couple hot from the oven... 
The are quite crunchy once cooled. I think they would be great with some chopped macadamia nuts added. And maybe drizzled with white choc.
