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UPDATED: Find the recipes submitted by readers below in an easy to store, print and keep document. Just click here Mamamia Comfort Food 1.0
The weather is cold and I am up to my eyeballs in pumpkin pie, mashed potato and soup. And nothing could make me happier.
I love a salad (see my best ever recipe here) and I’m happy to eat fruit all day in summer. But come the winter and a drop in temperature and all that will satisfy me is food that fills me and warms me at the same time. There is something very comforting (both emotionally and physically) about warm winter foods, I guess that’s why they are called comfort foods. Duh.
My favourite at the moment is pumpkin pie. Try it – it’s easy and delicious.
You will need:
1 kilo pumpkin
1 cup flour
4 tablespoons melted butter
1/4 cup sugar
2 teaspoons baking powder
3 free range eggs (PLEASE)
1 cup cream
1 tsp salt
cinnamon for sprinklingTo prepare:
Preheat oven to 180′
Cut up and cook the pumpkin on high in the microwave for 10 minutes until it is soft.
Drain well.
Mash and mix with remaining ingredients.To cook:
Place in greased oven proof dish.
Sprinkle with cinnamon
Bake for an hour or until setEnjoy!
What is your favourite comfort food? Share your recipe with us.
(Once all the recipes have been collected we will put them into a PDF document that you can download and keep – comforting huh?)
Comments
188 Comments so far
Thanks for the PDF – brilliant idea
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At home my Mum makes the best gluten-free lasagne. She buys the rice or corn pasta sheets, beef mince, fries large circles of eggplant and mushroom, plus ricotta cheese and layers it all together… yum! The best part is there’s often leftovers in the freezer for weeks and weeks… delish!
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My fav comfort food in raspberry and white chocolate muffins. This recipe is really fool proof and they also freeze and defrost brilliantly for lunches.
Ingredients
2 cups plain flour
2 teaspoons baking powder
1/2 cup caster sugar
1 egg
1 cup milk
50 grams butter, melted (or half-half butter and natural yoghurt for a slightly healthier version)
1 cup frozen raspberries
180 grams white chocolate chips
Method
Preheat the oven to 190 C. Grease a muffin tin or line with patty cases and spray with cooking oil.
In a large bowl mix flour, baking powder and sugar. In a small bowl whisk together egg, milk and butter. Add wet ingredients to dry ingredients along with the raspberries and chocolate. Using a large wooden spoon mix until just combined. Spoon into the muffin tin and bake for 20-25 minutes or until a skewer comes out clean- they should bounce back when touched.
I’ve recently started to share all my favourite recipes online here http://www.clevermuffin.com. Been meaning to for ages, I love baking. They’re all tried and tested things I’ve baked for years. And some recipes I’ve pinched from people!
Chocolate chip cookies are also a must! http://clevermuffin.com/2011/05/24/the-best-chocolate-chip-cookies-ever/
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OMG!
Just remembered my other SERIOUSSSSSSSSSSSS comfort food!
HOME MADE FERRERO ROCHERS!!!!!!!!
See link for recipe and step by step pics!
http://phoodie.wordpress.com/2010/09/18/crunchy-chocolate-hazelnut-balls/
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Phoodietweets…OH.MY.FREAKING.GOD. I am in love.
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Hehehehehe!!
And they are SOOOOOO easy to make too!
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Lana thanks for taking the time to make these posts into a lovely easy to read document (that I have now bookmarked!). All these lovely touches makes me love Mamamia so much more xx
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My pleasure Emmeline xxx
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LOVE LOVE LOVE this post. We need a food one every week.
Also remember that post where people told their random knowledge? Mia told how she made instant bircher and a lady posted about squeezing lemons and popping in microwave to make extra juicy, people gave cleaning tips etc etc. i need another one like that!
Ok now to comfort food. This is what i make when im really sad and need a hug in a bowl.
Best ever carbonara
Good quality bacon
Free range organic eggs, seperated (freeze the whites, 1 yolk per person)
A gigantic mound of freshly grated best quality parmesan
Linguine (again good quality is best but i often just grab some from the supermarket)
Cook bacon, leave to one side
Cook pasta
While pasta is cooking seperate eggs (1 yolk per person, but i add an extra one of cooking for 2 or more people eg 1 person 1 yolk, 2 people 3 yolks, 3 people 4 yolks etc)
Grate enormous gigantic mountain of parmesan. Put half in bowl of yolk/s.
Remove pasta, drain, save a small amount of pasta water.
Put pasta back in pot (while pot is still hot) and stir shredded or torn bacon through, then quickly stir egg/parmesan mixture through but dont let eggs scramble.
Slosh pasta into dishes, grate fresh pepper all over, add reserved parmesan, eat and feel the hug.
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Thanks Edlie – It’s been too long since we did a post about little tips like that…. watch this space
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Lamb shanks, cooked in white wine and chopped tin tomatoes with vegetable stock. Served with roasted chat potatoes, carrots and parsnips. Due to some inspiration from a cooking show yesterday evening, also made a pepperonata with red capsicum, eggplant and Spanish onion with a couple of tablespoons of homemade pesto! YUM
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we went out for dinner last night, and i had chocolate pudding with ice cream…..the pudding was warm and covered in chocolate sauce, OMG it was divine! could eat it every day….mmmmm warm gooey chocolate pudding
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Mmmmm… so many yummy recipes here to try. Tonight I made minestrone soup with bacon bones. The bacon bones give it an amazing taste. Here’s a rough idea of the recipe if anyone wants to try it …. 6-8 meaty bacon bones, any chopped veges of choice, tin chopped tomatoes, tin red kidney beans, tin chick peas and or lentils, small pasta shells, chicken stock, freshly cracked pepper. Cook bones in water with chopped onion for an hour or so then add other ingredients. Simmer for one hour. I then refrigerate it and when it is cool, strip the meat off the bones and add back to soup. Yummy with sourdough toast.
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i made the pumpkin pie tonight – yummy!! thanks Lana
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Yay – glad you enjoyed it xx
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I absolutely love risotto. The base is super-easy, and you can add whatever veggies you like at the end with lots of parmesan cheese and a little butter. This is a recipe for goat cheese and roasted heirloom tomato.
Ingredients:
2 heirloom tomatoes on the vine
1 tablespoon each olive oil and butter
1 onion, chopped
2 cloves garlic, minced
1 cup arborio rice
6 cups liquid – stock, water, or a mixture of both simmering on the stove.
120 grams goat cheese
1/4 cup grated parmesan
salt and pepper
Directions:
1. Roast tomatoes in a medium oven until cooked through and collapsing. They will be deliciously flavoursome and sweet, a perfect contrast to the salty goat cheese.
2. Heat the oil and butter in a casserole or pot over medium heat. Add onion and garlic and cook just until soft.
3. Add the rice and cook for one minute.
4. Add a ladleful of stock and stir until absorbed. You could (should) use a glass of white wine here, but I didn’t have any. Pregnant sad face.
5. Keep adding ladlefuls of stock as each one is absorbed, stirring all the while, until rice is smooth and velvety. You may need to add more water or stock (I always do, I like my risotto just about mush) to get the desired consistency. Usually takes around 20 minutes. If you’re really not a fan of stirring, or don’t have the time, add your ladleful and stir vigorously to help the rice grains release their starch, then let simmer. As long as you stir pretty hard every now and then, you should be fine.
6. When done to your liking, add goat cheese and parmesan, a knob of butter and some salt and pepper. Stir until cheeses dissolve.
7. Serve with a roasted tomato on top and a kiss.
Oh and this is the recipe I use for ultra-delicious pumpkin pie :
http://www.theveggiemama.com/2010/11/pumpkin-pie.html
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Classic comfort food for me is baked gnocchi with tomato and mozzarella. And a very large glass of red wine. Unfortunately, my bum doesn’t always agree. Well, maybe it does. It’s just my bum gets very comfortable. To me comfort food mainly needs to be salty and hot- lately I’ve been busting out salmon poached in miso soup, with noodles made from shaved zucchini (no carb noodles). Can have it on the table in 5 minutes. Life saver. Doesn’t really need a recipe, but a full one is here if anyone wants. http://bit.ly/jOlAAo
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Baby Brussels sprouts with speck, French shallots, garlic, lots of pepper, a little salt, maybe some pine nuts.
Select the very smallest, freshest sprouts you can find, and carve a little X in the base of each. I don’t know why, but you just do. Bring cold water to boil, and plunge them in and let them cook til soft but still bright green.
Meanwhile gently saute diced shallots, garlic {all those onion-type things go well here} with the diced speck – leave the fat on – in good oilive oil. Throw in the nuts if you have them.
Drain the sprouts, give them a shake, and throw them into the pan with the other things, Season as you prefer.
Worried about the fat? Don’t be, it’s just a teensy bit, as the meat is just a flavour enhancer here, and we need a little to keep us warm and satisfied on the inside. This a really satisfying, healthful, light and super fast evening meal. Works just as well with ham off the bone, bacon, proscuitto etc….even better if we can find nitrite-free!
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I’m cooking spinach and mushroom penne tonight.
It is so easy – garlic, fresh mushrooms, 2 tins of chopped tomatoes, red wine, curry powder, baby spinach and black pepper sauce over wholemeal or white penne topped with freshly grated parmesan cheese.
So easy, so delicious and perfect on a winter’s night
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I want what Claudia’s having for dinner tonight ! Extra….no make that truckloads of freshly grated parmesan, please !
If she has the glasses and corkscrew, I’ve got a couple of bottles of pinot noir that we could make a mess of.
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We went shiraz, delicious!
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My comfort food of choice for today in chilly Canberra is my smoked salmon fettucini-
One pack spinach fettucini
200g smoked salmon
200g semi dried tomatoes
2 cloves crushed garlic
1 Tbs olive oil
1/4 C (ish) flaked almonds
Cook pasta as per packet instructions. Add crushed garlic and oil, finely chopped tomatoes and salmon and almonds, stir well. Serve with sprinkled parmasen cheese.
YUUUMMM!!!!
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You have just given me a new and easy recipe. I love this post. Thanks!
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I love soups in this weather and mashed potato. Cauliflower bake… Cooking lots of things in the slow cooker….
On the weekend, I’m going to try LPC’s recipe for prawns in an italian sort of soup (I’m sure it has a nicer title, but I can’t think just now).
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I can’t go past Shepherds Pie as my all time comfort food. Or a Lamb Roast.
Am at my in laws and don’t have my recipe lol. But mum in law is cooking Curried Sausages for tea, and it smell divine! Haven’t had them since I was a kid and may regret them but accompanied by mashed potato and with it being 2 degrees outside I am in comfort heaven:))))))
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The humble homemade burger ! Chicken, lamb, beef, turkey, pork….it doesn’t matter. Shape a blob of mince into a pattie, cook it it quickly and whack it on a bun. Nothing is better.
For the turkey burger, take a quantity of turkey mince and season to your liking. Toss in a few (too many) craisins. Cook. Onto a bun dripping with cranberry sauce and slices of brie. Must get your greens, so a lettuce leaf or two is in order. Delicious !
For the lamb burger, mix in a cup of fresh mint leaves and some chopped onion into the seasoned mince. Cook to your liking. Whack pattie onto a bun that has been generously coated with mint jelly. No need for extra greens as you’ve already used mint.
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When are you coming over to cook for me?
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You supply the plonk, give me the nod….I’ll be over in an instant with the buns and the rest of the ingredients !
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Okay, without wanting to detract from the focus of the discussion, but what are everyone’s thoughts on the best chocolate biscuit?. Personally, I like a TimTam. The classic TimTam. No dark, no white, no double-coat, no mint-crunch. My husband concurs when it comes to the TimTam but oddly, if offered a choice, he’ll go a Mint Slice, but only if chilled. Even in Winter. Weirdo.
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Monte. In the fridge.
I do love a Tim Tim, also the classic. I’ve even won a Tim Tam slam competition.
Mint Slice? Uh . . . no.
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What is a tim-tam slam competition?
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TIM TAM SLAM!!!
Bite off opposite corners of your Tim Tam, dip one corner in your coffee and use the bikkie as a straw to suck up your drink. BUT, the coffee disintegrates the biscuit, so you then have to SLAM the Tim Tam into your mouth before it collapses into your coffee.
Do it. Do it now.
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It actually sounds extremely challenging…You have my respect.
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The mint slice should only ever be eaten chilled. When cold, the chocolate cracks off in large pieces when bitten. The idea is to eat away the chocolate coating first and then lick away the mint fondant when the biscuit reaches room temperature. The biscuit is consumed last.
I can’t believe that everyone doesn’t eat the Mint Slice that way !
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Chocolate coated scotch finger biccies. I’ve had to stop buying them they’re just too good
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I haven’t seen them before. Where do you get them ? Tell me quick so that I can ask my wife to pick some up on her way home !
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Arnotts make them – you can grab them from any supermarket. So good.
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I’m warning you only once Bradley, they are addictive
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I’m prepared to risk addiction for this glorious cause….biscuit gastronomy !
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Scotch fingers are banned from the office as they get eaten far too quickly. We might’ve gone through two packets in one day once…
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And that was when Mia was out and Nicky and I hadn’t got to them yet ….
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It’s the only way to eat them as far as I’m concerned!
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isn’t that the only way?
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I am DESPERATE to try those Crunchie bite thingies. They look yum! But as for Timtams — yes, I think original may be best. I’m also partial to Rockyroad. And Cherry Ripe. And Violet Crumbles. And Turkish Delight. (I think I just put on 2kg writing that sentence).
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I’m partial to a Kingston. But does that count as a chocolate biscuit?
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You are mental. No, the Kingston is not a chocolate biscuit. Like a rice cracker is not a chip.
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Tell him to try the new Dark Chocolate Mint Tim Tams. Heaven:)
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Chocolate digestives. Yum
PS your husband is weird and I LOVE mint
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I accidentally ate an entire packet of Mint Slice Pods today.
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There’s mint slice pods????? *runs to shops*
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Coles Toombul, Brisbane. You’re welcome.
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Chocolate digestives are completely under-rated as a biscuit. I adore them! They’re so much better than chocolate wheatens (or whatever they’re called….)
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You guys are making me want to hit up the Aussie Shop in London for some home style treats. Mint Slices are HEAVEN … but Montys from the fridge are just simply amazing.
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Kate,
I feel like I should tell you. There is only one way a marriage with someone who eats a mint slice like that can end.
Divorce.
Sorry.
PS Why are you all going on about mint slice or original tim tam….its one of each people!
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White tim tams are awesome. But I too would get Mint Slices over Tim Tams given the choice. Or one of each when they have a 2 for $3 deal or similar.
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OREOS!!!
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My new soup invention is pumpkin, sweet potato,red lentil & split pea- super relish & healthy to boot!
Now measurements are not my strong point but it went something like this-
1 large sweet pot
2 small butternut pumpkin
2 sm brown onions
Garlic
Stock
About a cup each of lentils & peas
Chop everything , sauté garlic & onions add everything else & give it a mix. Pour enough stock ( I used chicken) to cover everything bring to boil & then simmer 45 min. Blend it all up & serve with grated parmesan & toasted sourdough ENJOY!!!!!
2 garlic cloves ( prob more like 4 but do to taste
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Pinot Noir ! I can’t drink red during summer. But the moment that the westerly winds start blowing…..I put my white away.
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Lentil soup is a favourite in my house. It’s easy peasy lemon squeezy.
Lentil soup:
1 x onion
2 x garlic cloves
about 2-3 slices of bacon
1 x carrot
1 x zucchini
1 x tomato
1 x stick of celery (if you have it)
1 x 400g tin of lentils
Dice all vegies/bacon and crush garlic. Cook bacon, onion, and garlic until nicely browned. Throw in the diced vegies and give it a stir for a minute or so. Drain and rinse lentils then throw them in. Give it all a good stir. Add water so it just covers everything. Give a good punch of salt (thanks Jamie Oliver for that one) and let it simmer for about 45 mins. You need to keep an eye on the water and occasionally will need to top up. It isn’t a really wet soup – you just need enough moisture to dunk in your crusty bread.
So easy, so delicious and takes about 15 minutes to throw together. Love it.
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I love a potato, parmesan and bacon soup.
I am quite sure it isnt healthy – but frankly, i dont give a toss.
Basically, you cook and then blend potatoes with cream, chicken stock and powdered parmesan cheese. Then at the end, add a pile of cooked diced bacon.
So delish.
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Pumpkin soup is one of my favourite comfort foods – or any soup really. I have such fond memories from childhood of Mum making soup – love that smell wafting through the house.
I made pumpkin soup earlier in the week – recipe here http://blog.doyoueat.com.au/2011/06/winter-soup.html
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like a few people have recommended – quinoa as porridge is lovely.
this recipe is from http://www.weighitup.com.au
Quinoa & Pear Porridge
1/2 cup orange juice
3 dates- finely chopped
¼ tsp cinnamon
¼ cup quinoa- well rinsed
½ tsp vanilla extract
½ pear
2 tsp pomegranate seeds
1 tsp pumpkin seeds
Combine orange juice, dates, cinnamon, quinoa and vanilla in a small saucepan over high heat.
Bring to the boil, reduce heat to low, cover and simmer for 25 minutes or until almost all the juice has been absorbed.
Remove from heat and stand covered for 5 minutes.
Grate the pear and stir through porridge.
Sprinkle with pomegranate & pumpkin seeds.
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Will try, sounds yum. Thx.
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Yum. I made quinoa porridge the other day but I just cooked the quinoa normally with a stick of cinnamon in it and some apple. It was decidedly hideous
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This makes me want it to be breakfast time already!
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Chorizo & Lentil stew – yum!
http://queenbeeallergyfree.blogspot.com/2011/06/chorizo-lentil-stew.html
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Your website is great!
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thank you!
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Queenbee, you are my new best friend!! I have become sooooo boring (and bored) with the food I cook for my egg and dairy allergic boys. Am inspired! Thanks x
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thanks Sweetjane, glad i could help! x
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Queen Bee, I have just found your web sight and i am in awe! A friend gave me a whole lamb and I was lambed out… then I found your leek and lamb bake. I will make it tonight! Thankyou.
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yay thanks! x
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spaghetti bolognaise with a glass of red! yum!
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Oh I love spag Bol, it’s my ultimate comfort food. Sadly it’s on husbands top 1 of hated food so we compromise and have spag and meatballs. Which is still great but you’ve gotta make the meatballs and part of the attraction of spag Bol is how easy it is to make! I have it when he’s not home for tea.
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With my hubby it’s any meat on the bone … Last week he was in Thailand & I had lamb shanks 3 nights in a row!
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I made this chicken pot pie for the first time last week and it was ah maze ing. Total comfort food.
http://www.melskitchencafe.com/2011/02/chicken-pot-pie-crumble.html
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Ooh that sounds SO yum! and a crumble is a much easier solution for me than trying to find a gluten-free pastry.
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All this talk of food is making me Soooo hungry!!!
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In our house our real comfort food dishes are my tuna casserole OR my special chicken fried rice. The tuna casserole is dead easy:
Make a basic white sauce on the stove (4 x tablespoons flour, i x cup milk, 2 x tablespoons butter)
Then add
410g tin of tuna
small tin of evap milk
tin of condensed chicken soup
The original recipe from the 70s then said to add in a small crushed up packet of potato chips (don’t think about it, just do it)
Salt and pepper it
STIR
Sprinkle with grated cheese
Whack it into the oven for 30 mins at 180.
Serve with rice and crusty bread.
Does it sound weird? Possibly. But it’s YUMMY!
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Potato chips? Just salted? Vinegar? Or do you go all fancy and have sour cream and onion? Ruffles or Thins? And what does ‘small’ mean? As in a packet from one of those 10 packs? Have you been on the scotch already?
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Try 50g packet of plain salted chips.
Mmmmm. Chips.
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How does your mixture thicken, Bec ? I always use regular milk thickened with a little White Wing’s Gravy Flour to hold the whole lot together.
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Hi Bradley! (Is it scotch o’clock yet?)
I don’t know. The white sauce when I do it seems to be TOO thick. So I don’t really have that problem. And the potato chips seem to help the whole thing. It’s weird. Make it one night (if you’re game!!) and let me know if it works and if you like it!
Happy Friday!
Bec
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I will cook that dish next week. It sounds yummy ! I can make it as individual serves in ramekins.
The time ? Not quite scotch o’clock but definitely close to quarter past pinot noir !
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Okay, well good luck with the dish. And report back!
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I’m visiting country NSW. The In Laws. I should have started drinking hours ago but am keeping up appearances. Have now determined it’s beer o clock somewhere in the world so have now commenced with a galas of warm cider. OMG. Comfort heaven:)))))
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Hello kindred spirit
I have so many recipes that you use crushed chips on – my favourite being an asparagus tart. Gives crunch and flavour in one easy whack
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This is why you and I are friends. We have an appreciation of potato chips in cooking. xxx
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Currently chowing down my Mum’s chicken soup which she kindly froze for me. Making me miss her
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Comfort food?! Doesn’t get better than Phoodie’s Chook Pie!
Recipe and pics at -
http://phoodie.wordpress.com/2011/05/06/phriday-pheast-3-good-old-fashioned-chook-pie/
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Can I ask as well, does anyone know of a gluten free alternative to porridge? It’s my first gluten free winter and I miss it!
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Unfortunately no real alternative. You can get rice porridge, its just rice flakes (Lowan brand, I think, health food aisle at coles) so totally gf. It tastes like rice but is thick and creamy like porridge. I usually make it on water and milk (the packet just says water) to make it creamier. You can also get rolled rice but I think it needs more preparation – soaking etc, I’ve never used it.
Good luck with the gf, it’s not as bad as it first seems. Coles the best range of products of the supermarkets and get some Schar bread if you can (heath food stores, http://bioliving.com.au/brands/dr_schar). It’s expensive but the best we’ve found.
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You can usually buy rice porridge in the health food aisle at the supermarket. I think the brand might be Planet Organics.
Otherwise cooking up some millet or some quinoa with some milk or coconut milk can be an option.
Or, you can go grain free altogether and make no-atmeal. http://www.marksdailyapple.com/no-oat-oatmeal-its-no-atmeal/
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Rolled rice, you can get it from the health food store. Cook as you would rolled oats. Yummy
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quinoa porridge is delish too
try googling it for so yummy recipie options.
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Hot quinoa or quinoa flakes makes a fairly good alternative.
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I haven’t seen quinoa flakes before. Where do you get them ?
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As others have said – quinoa porridge is delicious – here is a recipe I make all the time Quinoa Porridge (more info and photos can be found here http://blog.doyoueat.com.au/2011/04/quinoa.html)
Ingredients:
¾ cup quinoa, rinsed and drained
500ml water
375ml low fat milk
1/3 cup dried cranberries (could easily use other dried fruit)
¼ chopped nuts (I used almonds)
Method:
Combine the quinoa and water in saucepan and bring to the boil. Reduce the heat to medium low and cook, covered for 10 minutes.
Stir in 1 cup of milk and the cranberries and nuts. Cook, covered for another 10 minutes, then stir in the remaining milk.
Enjoy!
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I make a polenta porridge for my little gluten free guy. It’s my new food obsession.
1/2 cup water
1/4 cup milk
Polenta
Sugar
Bring water and milk to the boil. Add polenta in a thin stream and stir. Not too sure on quantities but you should feel some resistance on the spoon when you stir – maybe 1/4 to 1/2 a cup polenta? Lower heat to medium and stir for 1-2 minutes. If too thick add some more water. Add in A teaspoon of sugar.
We eat this summer and winter, it’s so good. I serve it with mundella Greek honey yoghurt (now that’s good stuff) and poached fruit, or berries, banana and maple syrup.
The polenta should be smooth and creamy, not grainy
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I will make this tomorrow. In fact I would make it now if I hadn’t just by mistake eaten a LOT of cake batter
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Culiflower Cheese, piping hot from the oven. The tallest culiflower peaks snug in their velvety mantle just starting to brown on top…mmm.
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Pea and ham soup. with a nice bacon hock. Cheap, yummy and comforting.
http://www.kidspot.com.au/best-recipes/Budget+23/Green-pea-and-ham-soup-recipe-recipe+2597.htm
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PORRIDGE!!! I eat it for breakfast, and also at night for dessert. I make a big pot of it for me and the kids at breaky, but at night I use those little Uncle Toby’s sachets and curl up on the couch after the kids are in bed…
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Sticky Date Pudding – yum yum yum! BUT – I refuse to learn how to make it – only buy it when I see it on the menu out – if I knew how to make it, i’d make it every day!
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My mum’s steak and kidney stew with Jonno’s Worchestishire (dunno how to spell it) sauce from Tasmania.
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On my shopping list I always put it down as
wooster sauce
Impossible to spell.
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Is it Worcestershire sauce?
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Like
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Haha my friend wrote on her shopping list “whoreshire sauce”
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Warm apple crumble…yum! Mums version is a distant memory though as I can’t eat gluten
I am excited to be trying a gf version this w’end though. Fingers crossed it doesn’t come out flavorless like a lot of gf foods.
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Hey always anonymous, I make GF crumble! Butter, sugar, GF flour and coconut. Easy and delicious, I promise!
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I made a nice crumble the other night with almond meal and quinoa flakes and I mixed in a few white chocolate chips. I also added rolled oats but I’m not sure if they are gluten free. I almost burnt the crumble because I was sure I turned off the oven, but alas no. It was a close call but we made it through.
For some reason Mamamia has gone all itty bitty on my screen, though it could have been something I’ve done.
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yum! I might try that without the oats
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Almond meal! That would be DELICIOUS in a crumble!
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It is! I’m Diabetic and make my crumble with wholemeal flour, canola margarine, almond meal, oats and a little brown sugar.
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My mum always used the bottom centimetre of the packet of breakfast cereal as a crumble topping, so I guess leftover GF cereal would work just as well.
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Sausages and lentils, as per Jamie Oliver:
http://www.jamieoliver.com/recipes/pork-recipes/sausages-green-lentils-with-tomato-s
I don’t add the broccoli, and I shorten the cooking time by using tinned lentils. Absolutely delicious using good pork & fennel sausages.
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Who doesn’t love macaroni cheese? Crazy people, that’s who. My favourite version was from a Jamie Oliver recipe in Delicious magazine in about 2005.
BUTTERNUT MACARONI CHEESE WITH BACON AND ROSEMARY
(you can leave the bacon off if you are Lana).
You need
Olive oil,
3 garlic cloves, sliced,
1 dried chilli, crushed or 1 large pinch dried chilli flakes,
half cinnamon stick,
1 butternut pumpkin, peeled, flesh chopped into 2 cm cubes,
400g macaroni,
300ml milk 1 cup thickened cream,
150g grated parmesan,
8 slices pancetta or streaky bacon,
sprig fresh rosemary,
leaves picked (dried works well here too),
3-4 slices day-old bread, crusts removed, torn into chunks (150g)
Heat a splash of olive oil over medium heat and gently fry garlic till golden. Add chilli, cinnamon, pumpkin and small glass of water. Cover with a lid and cook on medium heat for about 20 minutes till pumpkin is soft. Uncover and boil the liquid around the pumpkin until reduced to almost nothing. Remove from heat and remove cinnamon. Mash the pumpkin and season. Cook macaroni until al dente, then drain well. Quickly toss in a bowl with the pumpkin, milk and cream. Add three quarters of the parmesan and season, then place in large baking dish (2L) Preheat oven to 200 C Cook pancetta or bacon in a large frypan over medium heat till light brown. Add rosemary and bread, fry gently for 1-2 mins, then pulse in a food processor till chopped. Sprinkle remaining parmesan over pasta, then with bacon and rosemary. Bake for 30mins till crisp and bubbly on top.
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I make macaroni cheese with hidden cauliflower as I have a toddler who is being fussy about vegies. I just steam half a cauli in the microwave and then puree. Then stir into the cheese sauce.
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And does anyone have like a base recipe for an easy risotto? I live it but have been too scared to make it myself.
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I’m pretty sure they still make these, but they are a risotto kit. You buy the kit and some aborio (sp?) rice and follow the instructions and voila! You have risotto. It’s in the rice aisle at the supermarket and it’s delicious.
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I used to be terrified of making risotto, but I recently figured out how to do it and now I’m obsessed!
Off the top of my head, this is the recipe for basic risotto – you can add whatever you like at the end. Tomato and basil or chicken and mushroom are my favourites.
2 cups arborio rice
6 cups chicken stock
butter
onion
garlic
splash of white wine
1. Briefly heat the butter and dry rice in a big pot, until the rice becomes white. (Learnt this bit off Masterchef! Apparently frying the rice beforehand results in a creamier risotto)
2. Add one cup of heated stock (I have it heating in a small saucepan) to the rice and stir constantly while it absorbs.
3. Keep adding more stock, letting the rice absorb the liquid one cup at a time.
4. Add a splash of white wine and keep stirring, stirring, stirring.
5. Keep testing the consistency of the rice. If it’s still a little bit chewy and hard, add more splashes of heated stock and let it absorb until the rice is the right consistency.
6. Pan fry some chopped up onion and crushed garlic with butter (when it comes to risotto, the more butter the better!). Add fried garlic and onion to your rice mixture, along with whatever else you like.
I hope this made sense
I’m just sitting here eating leftover risotto from last night and trying to remember all the steps.
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I’d probably use olive oil instead of butter at the start (as butter can burn quite quickly) and gently cook the garlic and onion before you add the dry rice rather than cooking it separately as a) i’m lazy and don’t like doing extra washing up and b) it keeps the flavour in the same pot. I also add the wine first (ie before the stock) as then it has an opportunity for all the alcohol to cook off, leaving just the flavour). Finally when the rice is cooked (make sure there is still a ‘bite’ to it or it ends up tasting like mush) turn off the cooktop and add a knob of butter and sprinkle of parmesan for a really creamy, indulgent risotto. Yum! I feel like risotto now. Good luck.
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If you use butter and oil together the butter won’t burn. (It’s comfort food, ignore the fat content, lol)
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Cathy, I like your thinking
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I do something similar. But I gently fry the onion and garlic in the butter and add the rice to that. You fry the rice until it becomes kind of translucent around the outside but the centre goes a white colour. Personally, I add the wine before the stock – I add close to a cup. Then I add grated parmesan at the end. Lots.
The hard part is the stirring. The rest – easy peasy. And my kids love it.
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My Mum gave me this recipe. It’s not a ‘proper’ risotto, but it is delish.
You can add frozen peas and stir through abotut 30 mins in.
EASY PEASY PUMPKIN RISOTTO
1 cup Arborio rice
2 ½ cups vegetable stock
450g pumpkin
60g butter
Grated parmesan
Chopped parsley (optional)
Pre-heat oven to 190
Place rice, stock, peeled & cubed pumpkin and butter in ovenproof dish.
Cover with foil or tight fitting lid.
Cook 40-45, or until liquid absorbed and & rice soft.
Stir in parmesan, parsley.
Scoff!
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Agree with Jane, risotto is so easy!
I don’t measure so carefully, eg for about 1.5 cups of arborio rice I heat most of a 1 litre box of stock in the microwave and use most of that, a slosh at a time, until the rice is done.
My favourite is to dice some chicken breast, fry that in the pan first in a little oil, herbs, pepper & salt, then put it aside (in a bowl) when done. Cook the risotto as per Jane’s instructions (don’t wash the pan between, as that’s extra chickeniness!) but adding a handful of frozen peas after a couple of minutes and chopped mushrooms throughout (the ones near the beginning disintegrate and add mushroomy flavour; the ones near the end stay al-dente). When the rice is almost cooked – not soft, not hard – add the chicken, a handful of baby spinach and, if you’re feeling very brave, a dollop of blue cheese.
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I don’t have an exact recipe, because I don’t tend to measure things! But, this is how I make mine:
Fill the kettle and put it on to boil. Heat some olive oil in a deep-sided pan or a pot (I use my lovely bright red stock pot/casserole dish) and gently fry diced onion, celery and garlic. If you want to use meat, add it now as well so it browns up. When the vegies are soft, add arborio rice. I honestly can’t remember how much I add – probably 500g, but I end up with 4-6 servings. Stir the rice into the other ingredients. When it’s shiny and translucent, add enough boiling water to cover everything, and stir in a couple of spoonfuls of chicken stock powder or stock cubes. I usually add some sliced mushrooms here. Stir the risotto occasionally, making sure it doesn’t stick, and add more water when the previous lot has been absorbed. Continue to do this until the rice is al dente – cooked, but still with a bit of bite to it. I usually stir in some frozen peas at this point, as well as lots of parmesan and some butter. I tend to leave the salt and pepper seasoning up to whoever is eating
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Roast pumpkin with gravy. So good!
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I could seriously just live off a plate of roast pumpkin and orange sweet potato with gravy. Salivating right now lol
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I made this one too. REALLY GOOD!
http://120dollarsfoodchallenge.com/2010/09/24/day-5-slow-cooked-lamb-rogan-josh-2/
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Spiced Brownies – who doesn’t love Brownies and with the spice they are extra warming on these cold winter days. I usually don’t do it with berries and icecream, just eat it with my coffee!
the spice really doesn’t add heat – all my kids eat this
140g unsalted butter
225g dark chocolate, broken into chunks
200g caster sugar
1 teaspoon vanilla extract
½ teaspoon ground star anise
¼ teaspoon medium heat chilli powder
3 tablespoons pine nuts (sometimes I use peacans instead or just leave them out)
2 eggs
1 egg yolk
85g plain flour
Fresh raspberries, to serve
Thick cream, to serve.
Preheat oven to 180°C and line a 20cm square tray with baking paper.
Melt 200g of the chocolate with butter in a glass bowl placed over a pan of simmering water. Sir occasionally until melted and remove from heat.
Stir in the sugar, vanilla, star anise, chilli powder, pine nuts and extra 25g chocolate chunks until combined, then add the eggs and sift in the flour.
Bake for 35 minutes (or until still a little gooey in centre) and then eat while hot or let cool on a rack.
Serve brownie with a generous scoop of berries and a dollop of thick cream
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this sounds amazing! Sometimes it’s really refreshing to have a chnage from the plain chocolate – once I had chocolate brownies with pumpkin and a few spices and they were delicious too. I hate to sound all food wankery and master chefy but it kind of adds ‘depth’ to the brownie
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My tummy literally rumbled as soon as I read “Spiced Brownies”.
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I made Sandra Reynold’s slow cooked lemon chicken dish in my fabulous new slow cooker this week. A cracker of a recipe. The chicken is so tender it just falls off the bone. And if served on rice the lemonly sauce flavours the rice. Yum.
http://120dollarsfoodchallenge.com/2011/02/14/day-1-slow-cooked-lemon-chicken/
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The yummiest pumpkin soup you’ll ever eat!:
(serves 4)
750g pumpkin, chopped roughly (into the same size)
2 onions, quartered
2 carrots, chopped roughly
2 gloves of garlic, cut in half
olive oil to drizzle
1 large potato, cubed
1L chicken stock
4 teaspoons chidren stock powder/4 chicken stock cubes
So easy!! – Place pumpkin, carrot, onion and garlic in a roasting tray/pan and drizzle with olive oil. Put in a 200 degree oven for 40 minutes
While the veggies are roasting, boil the water/chicken stock powder and cook the potato.
Once potato is cooked and veggies are roasted, blend together. I do it in about 3 batches as I don’t have a food processor
You can add some nutmeg if you like but I choose not to. A bit of sour cream (Philadelphia cooking cream goes very nice with this too!) and you’re all set!
I always make double the batch because everyone loves it and I like to share!! xx
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Your typo made me think you cook with children stock, maybe like the witch from Hansel & Gretel
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Oops!
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Minestrone Soup
(Serves 4)
Olive oil
1 onion, finely diced
2 cloves garlic, crushed
1 celery stick, diced
1 carrot, diced
2 bay leaves
2 sprigs of fresh thyme
1 large potato, diced
1 zucchini, diced
80g green beans, cut in half
1L beef stock
1 tin chopped tomatoes
1/4 cup macaroni
Grated parmesan
- Heat the olive oil in a large saucepan and add the onion. Gently saute until it begins to look translucent, then add the garlic, celery, carrot, bay leaves and thyme. Cook for 5 minutes then add the potato, zucchini and green beans. Cook for a further 5 minutes.
- Add the stock and tomatoes. Bring the soup to a boil then reduce the heat to low, cover and simmer for 1 1/2 hours, stirring occassionally. If the soup looks like it’s drying out, add some hot water.
- Remove the thyme sprigs and bay leaves, then add the macaroni and cook for 15 minutes, or until the pasta is tender. Season well with salt and pepper then serve the soup in big bowls with the parmesan sprinkled over the top. (And if you’re like me, you’ll want some crusty, buttery bread on the side to mop up the liquid too!)
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well, despite wanting to say I’m with Ms Sparrow and her booze idea. For my comfort food for winter, you need very little.
Homely tomato soup.
Ingredients
1 tin of chopped tomatoes. Your favourite brand.
Balsamic vinegar
Olive oil
Salt and pepper to taste
Method
Heat tomatoes (the microwave works best for me)
Pour tomatoes into a bowl
Hit with salt and pepper
Glug in some balsamic vinegar
Drizzle over some olive oil (don’t go all Jamie Oliver at this stage, just a little is fine)
Eat
You can have it with some bread or toast, but it’s not needed. Go on, treat yourself.
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Soup with a scotch chaser!
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Vanilla and spearmint tea
It’s delish I swear!
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Which brand? Sounds yummy! I drink buckets of herbal tea in winter. Which reminds me, did we get any confirmation as to the brand of the bucket sized tea cups that Mia had on her desk in her Wednesday post?
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I buy it at T2
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