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.