my kid's first birthday cake

Beat 125g of butter (at room temperature) with 1/2 teaspoon of vanilla until light and creamy, then add 1/2 cup caster sugar, beating until light and fluffy. Add 2 eggs (one at a time) beating well after each addition. Stir in 1/3 milk and 1.5 cups of self raising flour (do this half at a time) and beat until the mixture is smooth. Spread into a lined/greased pan (you're supposed to use 2 bar tins but i just used a square pan) and bake for 30 minutes. Cool on a wire rack.

To make the vienna cream icing, beat 125g butter (at room temperature) until it is as white as possible. Then gradually add 1.5 cups of sifted icing sugar and 2 tablespoons of milk until the icing is smooth and easy to spread. Add about 6 drops of yellow food colouring.

When the cake has cooled, cut it into a 1 shape. Just keep trimming it until it's level and it looks in proportion. Decorate the cake with the icing, then half a pack of smarties.

The kid loved it! Husband rated it $1.80. The kid's uncle said the cake would have have been better as a lamington - you can't win them all...

choc hazelnut bread and butter pudding

preheat the oven to 150 degrees.
Remove the crust off a loaf of day-old bread. Spread each slice with butter on one side and nutella on the other. Roll into scrolls with the nutella on the outside and put into an ovenproof dish.
In another bowl combine 4 eggs, 1.5 cup cream and 1.5 cup milk and then strain into another jug/bowl. To this, add 2 teaspoons vanilla and 2/3 cup of caster sugar. Stir until the sugar has dissolved, then pour half this mixture over the bread. Leave it to soak for 10 minutes, then add the remaining egg mixture. Sprinkle with 1/4 cup of dark choc chips then bake in the oven for 50 minutes or until the egg mixture is set.
Husband rated this $1.75; the kid liked it; and my friend P must have liked it too since she had a second helping.

meatballs

To make the meatballs, combine 500g minced beef, 1 egg, 2 tablespoons grated parmesan, 1 clove chopped garlic, 2 tablespoons chopped parsley, 3 tablespoons breadcrumbs, 1 teaspoon salt and a good grind of black pepper. Mix thoroughly, then shpae them into tiny teaspoon-sized balls. Place them on a baking tray then when they're all rolled (about 50) put them in the fridge to set.
To make the sauce, dice 1 onion and 2 cloves of garlic. Heat a deep wide pan with 15g butter and brown the onion-garlic mixture and cook for about 10 minutes (low heat so it doesn't burn). Add 700g passata (or 2 cans of chopped tomatoes) and half the amount again in water, 1/2 teaspoon sugar, and some salt and pepper. Cook for 10 minutes, then add 125ml full cream milk and bring to the boil. Drop the meatballs in one by one, but don't stir the pan until they have cooked otherwise they'll fall apart. Cook the meatballs and sauce for 20 minutes, partially covered with a lid. Serve with spaghetti or over rice.
I forgot to add salt to these, so not as nice as usual. Husband still rated it $1.80 but maybe that was because he helped me roll the meatballs. The kid loves these. I always freeze the leftovers for her for later.

ham and corn mini quiches

Preheat the oven to 200 degrees and prepare a muffin tray by spraying it with some oil. Defrost some frozen puff pastry and cut it into 9 squares. Press a piece of puff pastry into the muffin holes.
Combine 100g thinly sliced leg ham, the kernels from one cobb of corn (or one small tin), 1 egg, some sliced spring onion, 1/4 cup cream, 1/4 cup milk (or if you ran out of milk like me, just 1/2 cup cream... even yummier!) and some grated cheddar cheese. Evenly distribute this mix into the pastry shells and then bake in the oven for 15-20 minutes. This is so easy to prepare I can do it while feeding the kid dinner and washing the dishes.
Husband gave this $1.50. He had 2, I had 7. I obviously rate this higher than he did. The kid didn't get to try any. She doesn't really like puff pastry or ham, so I don't think it would be a winner with her either.

claypot rice

Marinate 450g diced chicken thigh fillet with 4 large shitake mushrooms (I used fresh, but it would have been better with some dried ones that have been softened in warm water), a spoon of chopped ginger, 3 tablespoons of oyster sauce and 1/2 teaspoon soy sauce.

Heat about 2 tablespoons of oil in a claypot and saute 2 thinly sliced chinese sausages until fragrant. Add 2 cloves of crushed garlic (I just used stuff from the jar) and saute until fragrant. Add the chicken, mushroom and marinade and cook for 5 minutes. Add 2 cups of washed rice, 1.5 cup of water and 1.5 cups of chicken stock. (At this stage, I also added a piece of left over salted fish, but I don't think this really added anything to the dish so I wouldn't bother next time)

Bring to the boil, then turn down the heat to as low as it can go and cook for 20 minutes. When the rice is done, stir in 2 thinly sliced spring onions.

Husband gave me full marks for this. And the kid loved it too. She ate heaps of it even though she had already had half an avocado, a tub of yoghurt, some penne with cheese sauce, some leftover chicken, grapes, apples and passionfruit for dinner.

miso salmon tofu post updated

this one has a new picture: check it out:
http://tipthechef.blogspot.com/2011/04/miso-ramen-with-salmon-and-silken-tofu.html

carbonara

In a frying pan cook a diced onion, a clove of chopped garlic, a handful of mushrooms and about 300g diced bacon until cooked. In a separate saucepan cook 400g-ish of pasta according to packet instructions. Drain the pasta when cooked and add to it the cooked bacon mixture and 6 egg yolks, 160ml cream and about 70g grated/shaved parmesan. Cook on a very low heat (if you over cook it the eggs get a bit scrambled) until the egg/cream mixture is thicker and has evenly coated the pasta. Add some cracked black pepper and more parmesan before serving.

Husband rated this $1.80. Apparently it would have been nicer with spaghetti instead of penne. I like penne, less messy to eat. The kid will have this for lunch tomorrow. She's had it before and loved it (but she doesn't like bacon).

french onion soup

Melt some butter in a saucepan and add 4 thinly sliced brown onions and a clove of crushed garlic (I was too lazy, just used a spoon of chopped garlic this time). Cook for about 2 minutes or until the onion becomes transparent - don't let the onion brown. Add 1 tablespoon of plain flour and coat the onion well before adding 2 tablespoons of brandy (I use dry white wine that I have in the cupboard). When the alcohol has evaporated add 1 cup of beef stock (I use campbell's reduced salt beef stock) and cook for another minute or so. Put this mixture into a slowcooker with a further 3 cups of beef stock. Cook on the low setting for about 6 hours. You're supposed to serve this with a baguette with some cheese on it, but I forgot to buy the bread so instead served it with toasted bacon and cheese sandwiches.

Husband rated this $2. It's not very filling, but very tasty. The kid won't get to try this one - it's too salty for an 11 month old.

my version of chicken rice

Trim the fat off some chicken maryland pieces. Put them into a saucepan and cover with cold water. Bring to the boil, then put the lid on and take it off the heat. Let it poach like this for 40 minutes. I think I left mine for 2 hours because I totally forgot about it. To check if it's cooked, skewer the meat in the thickest part and if blood comes out it's still not cooked. When it's cooked save a cup or so of the water so you can use it to cook the rice. Rinse the chicken under cold water until cool. Remove the bones from the chicken cut into slices. Top with thin strips of fresh ginger and spring onion, sesame oil and soy sauce. Husband likes to eat it with his home made chilli sauce and soy sauce. Serve with steamed rice and slices of tomato and cucumber.

I always get full marks for this one. And the kid loves the chicken too.

garlic chicken wings

To make the garlic marinade: Separate, but don't peel, the cloves from 2 heads of garlic. Put them in a small saucepan with cold water, bring to the boil and boil for 10 minutes. Let them cool (easier on your hands) then push the cloves out of the skins and into a food processor. Add some lemon juice (about 2 or a good squeeze of the bottle stuff like I did) and process the garlics until it's smooth. Add some olive oil (the Nigella Lawson recipe I got this from says 400ml, but I think that's too much so I add enough to make it thicker but not too much to use up my whole bottle of oil) and process until milky-white. Pour the mixture over 16 chicken wings and leave covered in the fridge, fleshy side down, for 36 hours. I usually only marinate them for 24 hours. Who really has the time to prepare this kind of thing in the morning??

Take the wings out of the fridge about an hour before cooking. Empty out into a disposable foil tray (unless you like scrubbing baking trays or want to save $1) and cook in a preheated 210 degree C oven for 45 minutes to 1 hour until the wings are crispy and brown. You can periodically baste them, or just leave them alone and play with your kid instead.

I usually make a double batch of the marinade and freeze it. It makes this a super easy dinner to make down the track.

This dinner always gets full marks. I usually serve it with some oven cooked potato and sweet potato. The kid LOVES this chicken.

chicken, pumpkin & corn no-stir risotto

Preheat oven to 190 degrees C. Place 2 cups arborio rice, 1L chicken stock, 60g butter, 700g diced pumpkin, and the kernels from two corn cobbs into a large ovenproof dish. Cover and bake in the oven for 40 minutes or until the rice is soft. While the risotto is cooking, cook 3 sliced chicken thigh fillets in a frying pan with a little oil. When the risotto is cooked, remove from the oven and stir the cooked chicken, 1/2 cup grated parmesan, salt, pepper and 2 tablespoons chopped parsley (i didn't bother because with this step because i didn't have any) through it continuously for 5 minutes or utnil the risotto is creamy.

This isn't as nice as a risotto that you have to stir, but oh well, sometimes you just need dinner on the table. The little kid loved it - a nice way to sneak vegies into the diet.

silverbeet and feta pie / vegemite & cheese palmiers

Chop a bunch of silverbeet and then wilt it in a saucepan with a little bit of water. Combine 6 eggs, 1 cup grated cheese (I used cheddar, mozarella, parmesan and fetta) and the spinach (let it cool a little first). Place into a casserole dish or ramekins and top with a sheet of puff pastry. Bake in a moderate oven for about an hour or until the pastry is crispy

I can't remember what this rated. But it was quite low. I knew that was going to happen because there was no meat. The little kid ate her lot though - unfortunately that was not enough to entice her father.

With the leftover puff pastry I made some vegemite and cheese palmiers. Lay out puff pastry, spread with vegemite and grated cheese, roll it up, then slice into 1cm wheels. bake in the oven on about 180 for 20 minutes. These rated well.

my version of eggplant parmigiana

Slice eggplant into 1cm rounds, then spread the slices on a baking tray lined with baking paper and brush with olive oil and sprinkled with salt. Put under a hot grill until golden-brown (i think about 6-7 minutes). Turn over, oil and salt and grill for another 5-6 minutes or so.

While the eggplants are cooking, make some tomato sauce. I did a super lazy version and just reduced a tin of chopped tomatoes with some salt, pepper and sugar. It was good enough.

When the eggplant is ready, on a fresh tray with baking paper lay out half the number of eggplant slices and spread some pesto on them (i made some earlier in the week just blending fresh basil, parmesan, pine nuts, garlic and olive oil - forgot to photograph it though, so will post it the next time i make it), then some tomato sauce, then some grated mozzarella cheese, fresh basil and grated/shaved parmesan. Repeat with a second layer.

Cook in a preheated oven at 180 degrees C for about 5 minutes or until the top is brown and the cheese is bubbling.

I served this with some proscuitto (wouldn't get full marks without any meat!) and pesto toast. I knew husband would rate this well (full marks!) because the little kid polished off her serve for dinner. who would have thought a 10 month old would like eggplant?

chawanmushi

You're supposed to put chicken, mushroom, prawns and other ingredients in this, but I can't be bothered. I can make this plain way whenever I want because I always have these ingredients at home.

In a large bowl, lightly beat 4 eggs. In another bowl/measuring jug mix 625ml dashi (I use instant and dissolve the powder in hot water, then mix the rest with cold water so the stock is cool) with 3 teaspoons soy sauce, 2 teaspoons mirin and 2 teaspoons sake. Pour the dashi mixture into the egg - stir but do not beat as this will form too many air bubbles and will make the end result 'rough' and not silky. Strain the mixture through a fine sieve and then ladle the egg mixture into 4 x 375ml chawanmushi cups or bowls, stopping about 2cm from the top of the cup - you should have some egg mixture left over.

In a steamer that will fit the four cups, bring some water to the boil over high heat, then reduce to a simmer. Put the cups (without lids) in the steamer and steam for about 18 minutes, or until the egg is just set. Top up each cup with about 1cm more of the egg mixture and cook for a further 2-3 minutes, or until set. Put the lids on before serving to keep the eggs warm.

Serves 4. Recipes adapted from 'A Little Taste of Japan' cookbook (page 59).

Husband rated this $1.20. There was slightly too much liquid and I over beat the eggs so it wasn't silky smooth like it should be.

okayodon

cook medium grain rice in a rice cooker.

pour 400ml ready made dashi (i use the instant stuff) into a medium saucepan and bring almost to the boil. add 125ml soy sauce, 4 tablespoons mirin and 2 tablespoons sugar and stir to combine. add 1 thinly sliced onion and 4 diced chicken thigh fillets and simmer for 5 minutes. increase the heat, bring to the boil and gently pour in 4 lightly beaten eggs. cover the pan, reduce the heat to low and cook for 2 minutes. serve over the rice (don't add all the broth or it will be too much) and sprinkle with finely sliced spring onion.

recipe is pretty much word for word from bill granger's feed me now cookbook (page 108).

husband rated this $2 - full marks!

lamb wraps with tzatziki-style dressing

this is a meal i frequently make after we have a lamb roast. to make the tzatziki-style dressing, combine 200g natural greek yoghurt with half a diced cucumber, 2-3 cloves of finely chopped garlic, some fresh chopped mint and freshly ground salt and pepper. top mountain bread with diced tomatoes, shredded lettuce, grated cheese, reheated lamb and tzatziki dressing, roll and serve.

husband rated this dinner $1.20. he said he didn't really like the wraps. i used two pieces for each wrap which was slightly too thick. but when i only use one piece it all falls apart when you're eating it. anyone got a good solution for this?

meat and three veg

Asians eat this for dinner too. It's so quick! Steam the vegies (broccolini, squash and zucchini) for about 8 minutes. Cook the garlic bread in a 200 degree oven for 12 minutes. Brush the steaks with olive oil, salt and pepper and cook on a very hot pan for about 3-4 minutes each side (with the lid on).

my steaks are often overcooked so i had to include this picture 'cause tonight's was perrrfect.

Husband rated it $1.80. Could have been improved with less vegies or more potato.

taco wheels

step 1: make tacos for dinner one night.

step 2: the next day, defrost a sheet of puff pastry from the freezer. Spread some of the leftover taco mix over the pastry and top that with some grated cheese. Roll it up into a log shape, then put in the freezer for about 10 minutes to set. Take it out of the freezer, and using a serrated knife, slice it into 2cm rolls. Lay them flat on a baking tray lined with baking paper and bake in a pre-heated oven (200 degrees C) for 20 minutes.

This is a variation on pesto palmiers that I used to make. I think you could also make these using leftover spaghetti bolognaise mixture. Or anything that tastes good with puff pastry and cheese.

Back up husband rated these $1.50... but still haven't seen her cash.

Real husband rated these $1.50. I always ask "how could they be improved" when I don't get full tips. Husband said it could be improved with more cheese. This is an unusual variation on his "less vegetables, more meat" feedback, so maybe I'll do this next time.

mushroom risotto

In a separate pot, put 1L chicken stock (I use Campbell's salt reduced chicken stock) on the lowest heat setting. Melt 30g of butter in a heavy-based saucepan and add 1 chopped onion (I sometimes also add a couple of chopped garlic cloves) and cook for a few minutes. Add some chopped mushrooms (I use about 4 large flat mushrooms because that's what I get in my fruit & vegie box, but you can use whatever type and whatever quantity - not very helpful am i?!) and cook for another couple of minutes. Stir in 175 arborio rice so that every grain is covered in the cooking juices. Add 60ml white wine and cook for anohter couple of minutes until it has evaporated/absorbed. Stir in a ladleful of hot stock stock at a time and keep stirring until the liquid has been absorbed. Keep doing this until there is no more stock (about 20 minutes) or until the rice is cooked to your liking. When the rice is cooked, take it off the heat and add 2-3 tablespoons of parmesan and some freshly ground black pepper. Top with parmesan before serving.

Makes enough for about 2-3 people. Recipe adapted from Nigella Lawson's 'How to Eat' page 490.

Husband rated this $1.50. He said it was because he had to eat alone tonight.

Back Up Husband (aka A) rated it $2. But I think that's because she wants to be invited over for dinner again. She also said to put the $2 on her tab... so not sure if this really counts since I didn't actually get any cash!!

banana oat muffins

Heat oven to 180 degrees. Line a 12-hole muffin tin with paper cases. In a large bowl, combine 100g oats, 200g plain flour, 1 1/2 teaspoons baking powder, 1 teaspoon bicarb soda, 1/4 teaspoon salt and 100g brown sugar. Mix well and make a well in the centre. Mash 4 large ripe bananas in another bowl with a fork. Stir in 1 beaten large egg and 60g melted butter (or vegie oil). Add to the dry mixture with 75g chopped walnuts and fold through until just combined (don't overmix). Either add cinnamon into the mix or sprinkle a small amount over the finished muffins. Spoon into the paper cases and bake for 20-25 minutes (if you use patty cake tin, about 13 minutes should be long enough)or until brown and a skewer inserted in the middle comes out clean. Very simliar to the recipe from Gordon Ramsay's Healthy Appetite cook book (page 19).

miso ramen with salmon and silken tofu

In a small saucepan combine 2 packets of hikari miso soup with 2 cups of water and bring to the boil, then add 200g cubed silken tofu and reduce to a low heat.

In another saucepan, cook 2 lots of ramen noodles according to the packet instructions. I use one that takes about 4 minutes.

While the noodles are cooking and soup is simmering, thinly slice 200g fresh salmon and cook in a small non-stick frypan on medium heat. Takes about 30 seconds each side.

When the noodles are cooked, drain and place in a noodle bowl. Ladle the miso soup and tofu over the top, then the cooked salmon and garnish with spring onion or something else appropriately green.

I also cook the salmon skin in the pan until it's crispy. Served on the side it adds another texture to this meal.

Husband always rates this highly. For the meal that I photographed I got full marks even before he started eating. Presentation counts. We frequently have this for dinner - it's quick, healthly and tasty. And best of all - the kids loves it too!

for the record, i'm not a chef

I wanted to call my blog "tip the cook" but that wasn't available, so I've decided on "tip the chef". So first up I think I should clarify that I am not a qualified chef; I am a domestic cook. Cooking every night can become a bit repetitive, so to inspire me to keep cooking I asked my husband to tip me for each of my dinners. At first he was very generous ($5 a meal!) because he was frightened that I wouldn't cook again if I received a low tip. But then it became a bit expensive so now he rates my dinners on a scale of $0.00 - $2.00. Here are some of my recipes.