Cooking | The Best Nest

BAKE THESE COOKIES. I swear you will not be disappointed – adapted and tweaked from a couple of other recipes into my own mongrel favourite;

You will need:

3/4 cup brown sugar

3/4 cup caster sugar

1 cup butter, room temp

2 eggs

1 tsp vanilla

1 3/4 cups flour

1 tsp baking soda

1/2 tsp cinnamon

1/4 coconut

1 cup porridge oats

1/2 to 1 cup dried fruit, raisins, cranberries or chopped apricots

1 cup chopped white chocolate buttons

Preheat oven to 180° C, cream butter and sugar, add eggs one at a time beating well between. Add flour, salt and baking soda – stir gently. Add remaining ingredients. Stir to combine.

Roll into balls with wet hands and press down to flatten.

Bale 8-10 mins until golden brown.

It’s cold and rainy and we LOVE soup in this house, Ethan devours it.

Here’s the recipe we use;

25g [1oz] butter
2 onion sml-med [chopped]
2 cloves garlic [chopped]
1kg [2.25lb] pumpkin [seeded, skinned, cubed]
3 cups water
2 teaspoons instant chicken stock powder
1 teaspoon curry powder [optional]
1/2 teaspoon ground nutmeg
2 teaspoons sugar
1 cup milk

Melt butter in a large pot, cook onion and garlic until soft but not browned,
add pumpkin to onion ‘n’ garlic with water, stock, spice, sugar, cook until pumpkin is soft.
Puree or mash with potato masher, add milk or water to taste and serve with croutons and parsley.

I have lost my cooking mojo. It disappeared when I was pregnant and was seasick 24hrs a day, it hid after the miscarriage when I straight up didn’t want to do ANYTHING, and it hasn’t returned. But, tonight at approximately 5pm, when I should have been cooking dinner, I looked at the nasty-ass brown bananas that I had been saving for Chef Dave to bake up – and my mojo returned (somewhat) in the form of banana choc chip muffins. It was almost surely my mojo or the fact that I couldn’t stand those bananas hanging around any longer.

Mama's Back in the Kitchen!

Who knew? It tastes just like zucchini except it has seeds and these can be removed so then you just have a GIANT zucchini with a concave middle. Sweet.

We returned from our camping trip to find two giant marrow chilling in the vege patch.

What to do, what to do? I have never cooked a marrow, or even investigated what to do with them. The time for marrow was upon us.

So, I cut it in half length-ways and scooped out the seeds, leaving lots of marrowy goodness. Then I emptied a drained can of chickpeas, a drained can of whole kernel corn, diced capsicum from the garden and a tonne of cherry toms from the garden into a pan with some EVOO and sauteed til goldenish.

Then I stirred in some feta, olives and jalapenos seasoned with ground pepper and rock salt and baked em.

This was sooooo good, I can’t wait to try it out on the next big boy!

BUT, I made a shitload of stuffing.

What to do, what to do?

The next night, I made fritters with the stuffing mix. I added some flour, egg and milk and I was off.

Let me tell you, chickpea, corn, capsicum, tomato, feta, olive and jalapeno fritters are just about the best things ever. Ethan can vouch for this I swear.

So, we have learnt from this exercise that 2 cans of vege plus some fresh can feed you many times over and that I MUST use leftovers. It’s a compulsion of mine. Enjoy!

Today marks the first day of Autumn. We have harvested an awesome crop from the vege garden this season and now have more tomatoes than we can eat! Dave has just whipped up his usual batch of late summer hot sauce with our tomatoes plus our habaneros and red chillies. AND IT IS HOT! Mouth is burning but I must eat more of it’s spicy freshness.

It should be compulsory for everyone to wake up to these smells at least once a week, thanks Dave xxxx

Cinnamon Date Scones & Pancakes

Cinnamon, White Chocolate & Oat Cookies

Jacks Cook.....Pumpkin Soup

ChewsDay

I Like a Good Marrow

The End of Summer

Dave Cooks: Sunday Breakfast

Me & Mine

Meta

explore

Flickr

Recent Comments

Tweets