Apples out, mint in

This is not my own apple pie, but the plate looks like mine. We still have some apples to use up. Was going to make some more sauce, as we really love the sauce we made last week.

The shopping trip was interesting. The grass a bronze colour, the fog rising quickly in interesting ways. A kangaroo was going to cross, luckily I do try to go slower in that area and was able to stop without too much trouble. He/she wasn't impressed and hopped down the road near the side where he was, quite a long way while I waited and checked my mirror. Then after a longish way he crossed then, perhaps further away from the sound of my motor.

I got into the shop and noticed the prices were up, possibly for Easter? The toilet paper was $1 per roll, I thought usually it is 50c? Anyone know? This is the cheaper ones. Not that there seems to be such a thing now. The cheap one I have got for this past month is the one with the seashells.

I managed to get the fruit delivered before shopping, which is much better than waiting on the fruit and vege to be able to make meals.


Thursday ~ Spaghetti Bolognaise
Friday ~ Chow Mein & Rice
Saturday ~ Red Curry Beef & Boc Choy
Sunday ~ Split Peas & Cabbage
Monday ~ Pasta with sausage, rosemary & tomato sauce
Tuesday ~ Lamb, Broccoli, Chilli & Mint Stir-fry
Wednesday ~ Tomato, Pancetta & Broad Bean (Fava) Pasta
Thursday ~ Curried Brown Rice and Lentil Salad with Chorizo
Friday ~ Spicy Pumpkin & Beans (recipe below)
Saturday ~ Veal Campagnola & Chips
Sunday ~ Chipolatas with Turmeric Pancakes
Monday ~ Tuna & Mushroom Spaghetti
Tuesday ~ Zucchini, Pea and Angel Hair Carbonara
Wednesday ~ Tomato & Chipolata Hotpot

This recipe we really enjoyed when we first found it. I think I will try a new version above.

Thai Lamb with Chilli & Mint

Serves 4

1/4 cup (60ml) peanut or rice bran oil
400g lean lamb, cut into thin strips
1 garlic clove, finely chopped
2 tablespoons oyster sauce
1 tablespoon fish sauce
1 teaspoon sugar
1 birdseye chilli, seeded, finely sliced
1/2 cup torn mint leaves
steamed rice, to serve

Heat oil in a wok on high. Stir-fry lamb for 2 minutes, until almost brown. Add garlic, oyster and fish sauces, sugar and chilli and stir-fry for another 2 minutes, until lamb is cooked. Stir through mint and serve with steam rice.

Originally from Table magazine or Coles Meal Ideas.

Spicy Kumara & Beans

Serves 4

1kg (2lb) kumara or sweet potato, halved and cut into lengths or pumpkin may be used if preferred (we use whatever we have)
2 tablespoons 40ml or nearly 3 US tablespoons olive oil
1 red capsicum/bell pepper, seeded and chopped
1 red onion, chopped
1 garlic clove, crushed
1 US tablespoon or 15ml red curry paste (we keep it in a jar in the fridge indefinitely)
400g can diced tomatoes or 13oz
400g can red kidney beans, drained and rinsed
1/2 cup (125ml) (US cups are 200ml) vegetable stock
50g or nearly 2oz baby spinach leaves (English spinach not chard)
rice and tzatsiki, to serve (we don't usually bother, not necessary)

Preheat oven to 200oC, (180oC is 350oF). Toss kumara in a baking pan with half of oil. Bake for 20-30 mins, until tender.

Meanwhile, heat remaining olive oil in a large saucepan. Saute capsicum, onion and garlic for 4-5 minutes, until tender. Stir in red curry paste and cook for 1 minute.

Stir in tomatoes, kidney beans and vegetable stock. Bring to boil. Reduce heat to low and simmer, partially covered, for 20 minutes. Add kumara and baby spinach. Season to taste. Serve with rice and tzatziki.

Adapted from recipe from Australian Table August 2005.