Guest Posting on A FIFO Wife and some tasty Ricotta and Pea Quiches…

Today I am guest posting over at A FIFO Wife.

I recently discovered that FIFO stands for Fly in Fly out and is a term used to describe families who have parents working in jobs where they are away from home for weeks, sometimes months at a time.

I am a FIFO wife!  And I didn’t even know it!

Deb, who writes about how she manages this way of life while caring for her three children, is warm, funny and supportive and I know you will love her blog as much as I do…please pop on over and take a look around.

Today, I am sharing my recipe for quick and easy ricotta and pea mini quiches.

My kids love these and what mum doesn’t love a simple, tasty, winner of a meal idea whether her husband is thousands of miles away or not!

For how to make my Easy Mini Quiches, visit the FIFO Wife here.

How we buy our food and baking the ‘good’ muffins…

The way we  buy our groceries has been slowly changing over the past few months.  

It’s really a reflection of the changes in what we eat.  Moving towards a whole food, organic, fresh is best way of eating has seen us visiting the supermarket less and the farmers market more.

We buy our eggs from a guy at the Farmers Market who proudly displays photographs of his chooks roaming free in his grassy pastures about an hour down the road.  Our bread comes from an organic sour dough bakery right here in Torquay.  Our grass fed beef  is now delivered fresh from the farm about an hour along the Ocean Road where the farmers, a lovely young couple, take pride in being involved in the whole process from pasture to (almost) plate.  Our coffee is roasted by a guy around the corner, our goat cheese made on the other side of Geelong and our staples like spelt flour, dried fruit, tea, nuts and seeds from our local Whole foods store.

Our fruit and vegetables come largely from our Co-op and are delivered every Thursday.

The Co-op is a local initiative to supply members with seasonal, organic and bio dynamic produce at an affordable price.  In exchange for this service, members are required to pitch in and help out with packing, delivery or administrative roles.  You don not know what you might get in your box and some weeks are more abundant than others but we really love the surprise and have learnt to plan our meals around what we have rather than the other way around.

Last Thursday was chilly and drizzling with rain.  We rose from the cosy warmth of bed to get the girls off to school and prepare for our morning box packing for the Co-op.  I couldn’t resist baking a batch of fresh, warm pear and cinnamon muffins to be wrapped in a tea towel and transported to the packing shed to share with our co-workers and help ease the burden of frosty fingers.  I even made the good muffins…meaning the ones with sugar in them that I only make on special occasions!

Leo more keen on eating than packing…

So of course, I do still visit the supermarket but far less frequently and I actually get a lot of joy out of the quality foods we buy.  We have become so much better at eating simply and making the most of what we have.  I enjoy the challenge of planning and cooking and using up every last bit of produce in the fridge.

The Good Muffins – Pear and Cinnamon

I use Jude Blereau’s muffin recipe and she has some wonderful variations for gluten and dairy free versions which I have tried and can say they are just as delicious.  For Jude’s original recipe, see her blog.  

This is how I made them, it makes 9 good sized muffins.

Ingredients

Muffin topping:

1 T rapadura sugar

1 T shredded coconut

1 T chopped walnuts

1 tsp cinnamon

Dry:

2 cups of white spelt flour

2 1/2  tsp baking powder

1/2 cup rapadura sugar

1 tsp cinnamon

3 pears, peeled and chopped into 1cm cubes

Wet:

1/2 cup full cream milk

1/2 cup natural yoghurt

1 egg

1 tsp natural vanilla extract

80g butter, melted and cooled

What to do:

Preheat oven to 180C and lightly grease your muffin tin, then use baking paper or muffin cases to line it.

Mix topping ingredients in a small bowl and set aside.

Add all dry ingredients, except pears, to a large bowl and use a whisk to break up any lumps and combine.  Add the pears and lightly mix to evenly mix them through.

Whisk together the wet ingredients in a small bowl, then gently mix through the dry mix being careful not to over work it.

Place the mixture into the muffin cases and sprinkle with the topping mixture.

Bake for 30-35 minutes until golden and cooked through.  Allow to cool in the tin for about ten minutes if you can wait that long!

Enjoy!

How do you do your shopping?  Do you have access to Farmers Markets or Co-ops?  Do you buy anything on-line?  I love to hear about it!

In case you were wondering…here are our suppliers on the Surf Coast, Victoria.

Farm Gate Foods

Barrabool Hills Beef

Torquay Farmers Market

Surf Coast Whole Foods

Happy Eating,

mamacino x

 

 

Changing Seasons and My Kid’s Almond & Apricot Granola

I love living in a place where we experience a real change between the seasons.  Watching my garden transform from green to golden then to bare and lifeless and as if by magic to green and lush again brings me so much pleasure.  Beautiful memories are made by the food we eat, the clothes we wear and the things we do.  

These experiences unfold to tell the story of our year.

Yesterday Francesca and I made the journey over to Sorrento by ferry to visit her holistic GP.  It was a freezing, blustery Autumn day and so we rugged up in our woolliest woollen jumpers, scarves and boots.  Protected from the cold we set out only to arrive early in a still sleepy Queenscliff.  The temptation to stop for a  hot chocolate was too great and so we allowed the wind to blow us into a small, rustic cafe where we sat by the blazing fire sipping our steaming drinks.

A fresh gust of wind blew in the door with each customer coming in for their much needed latte and chilled our warm cheeks rosy from the fire.  We made friendly conversation with the locals and discussed the local ingredients the chef liked to use in his dishes.  I felt so alive, so a part of that morning…so connected.

Today I’m snuggled up inside as the rain raps against the windows and the yellowed leaves of the maple swirl and dance on my deck.  Cafe del Mar plays, the house is warmed by the fire and the smell of cinnamon, butter and honey drifts from the kitchen.

Bliss.

Kid’s Almond and Apricot Granola

Breakfast is a big deal in our house.  My kids wake up ravenous and like to be filled up with warming, hearty food.  I make this granola for them to have on the mornings I don’t have time to cook omlettes, french toast or porridge from scratch.  The dairy eaters love it with home made yoghurt and the non dairy eaters have it with almond milk and softly poached pears.  It is delicious with my pear and prune compote.

 

Ingredients:

4 cups of whole, rolled oats

1/2 cup of shredded coconut

1/2 cup of chopped almonds

1/4 cup sunflower seeds

1/4 cup pepitas

1/4 cup of melted butter or coconut oil

1/4 cup of honey or maple syrup

about 10 organic dried apricots, chopped (I use my kitchen scissors for this job!)

What to do:

Set oven to 150 C

Place all ingredients except butter and honey in a large bowl and mix to combine.  Melt the honey and butter together and mix well, then stir through the oat mixture to coat well.  It may seem like it isn’t enough, but it is.

Spread mixture on to two lined baking trays and toast in the oven for around 30 minutes, taking out to stir with a fork every ten minutes or so, until golden.

Allow to cool, then add the dried apricots.  Store in the cupboard in an airtight container.

• So delicious with fruit and yoghurt
• Use as a crunchy topping on fruity muffins
• Use as a delicious topping for pear, apple or rhubarb crumble

What is your favourite season?  Are you a beach babe or a snow bunny?  What kinds of foods remind you of the season you are in?

Keep warm,

mamacino x

My Girl Crush and a Warming Autumn Breakfast

I would have to say that I am a girl’s girl.

Excluding my husband, I would choose the company of my favourite girlfriends every time.  I am so lucky to have a small group of really wonderful, warm and supportive female friends and I couldn’t think of anything better than joining them for lunch at a chic cafe for endless conversation, champagne and dessert! 

I also find myself with a girl crush from time to time.

For me, a girl crush is finding someone who you have so much in common with, who makes you smile and nod your head vigorously in understanding with everything they say.  Someone who you admire, who you aspire to be like.  Someone you would just love to hang around with drinking tea…even if you have never, and in all likelihood will never, meet them.

My latest girl crush is Sophie Dahl.

 

I remember Sophie Dahl from her modelling days.  She was unconventional, to say the least as a model but she seemed not to care.  She was who she was…a young woman, a lover of food and someone trying to find their way in the world.  Sophie had a love for food all her life, but not a lot of direction in how to nourish herself.  Like me, she has been on a food journey and seems to finally have found her culinary home.

Food can be so emotionally connected.  Some eat for comfort, some to celebrate, some to cure loneliness, some purely for fuel.  I think as girls, sometimes we come to rely on food to be there for us and so begins our journey, or battle, to use it and not abuse it.

Like Sophie, I have tried every way of eating there is and have settled on some sensible ideas that my grandmother probably mentioned when I was just a girl.  Eat when you are hungry, indulge a little but not too much – if you enjoy a decadent piece of cake go for a brisk walk in the fresh air to work it off and maybe settle for a lighter dinner.  Eat real food!  I can not stress how important this has become to me.  Cook with good quality, seasonal ingredients – fruits, vegetables, whole grains, good fats like butter or coconut oil, well raised meat and dairy products like real natural yoghurt, nibble on nuts, drink water.  Listen to your body and acknowledge what it requires to be nourished.  Be proud of your body, look after it and find friends who support you in doing this.  It’s more fun that way!

Breakfast Rice Pudding with Pear and Prune Compote

This recipe is inspired by Sophie’s Rice Cereal in her book Miss Dahl’s Voluptuous Delights.  

 

Rice Pudding

Serves 2 generously

Place 1/2 cup of basmati rice, a cinnamon stick, a sprinkle of cardamom and 1 cup of rice milk in a small pot and bring to the boil.  Turn down to the lowest heat, cover and cook for around twenty minutes until soft and the milk has been absorbed.

You may need to add a little more milk as you go and stir frequently to prevent the rice sticking.

Serve warm with a drizzle of maple syrup, a big spoonful of compote and a dollop of natural yoghurt if you fancy.

Pear and Prune Compote

In a small pot add a stick of cinnamon, the peeled rind of half an orange, the juice of the orange and about 1 cup of water.

Cover, bring to a boil.

Turn the heat down low and add 5 pitted prunes, 2 cored and diced pears, two cored and diced apples and simmer until the fruit is soft, around five minutes.

Stir through a teaspoon of vanilla extract and serve with the rice pudding.

* Sometimes I puree the compote as the kids seem to like it better like that!

Are you a girl’s girl or perhaps you prefer the company of the opposite sex?  Go on, I really want to know…who is your secret girl crush?

Keep warm,

mamacino x

Hooting Owls and Top 5 Easy Dinners for Kids

It’s a lazy Sunday afternoon here.  

The oven is warm, dough is rising, seeds are being planted, books are being read and stacked into towering piles.  It is a chilly Autumn day and we have turned the heating on for the first time this season.  We are together but separate each with our own ideas of how to fill the endless afternoon.  It’s peaceful.  I like it.

I like to keep dinner simple on a Sunday.  In fact, I usually don’t have much choice.  Restricted by an empty fridge, I dive deep into the pantry to find a few ingredients to pull something together, to make do until tomorrow when the weekly shop takes place.

If you find yourself in a similar predicament, you might like to turn to these ideas for simple dinners for inspiration…

Top 5 Easy Dinners For Kids

These are some of the dinners I turn too when the kids are hungry but I don’t have a lot of time…or inclination…for cooking.

Vegetable Pasties

Easy dinner for the kids..

These pasties are great when you have leftovers and by all means, add some meat if you have some spare.  We made them the other night with leftover curried mince and veggies!

Sweet Potato Soup

Super Simple Sweet Potato Soup

We made this simple sweet potato soup from just a few ingredients and it tasted great!  It doesn’t take long to cook and it goes great with some toasted sour dough.

Lentil Bolognaise

Lentil Bolognese

This is a wonderful vegetarian lentil pasta dish that is filling and tasty.  It is made with things you normally have in the pantry and doesn’t take long to put together.  A winner all round!

Baked Eggs

Eggs feature heavily on the weekend menus around here.  Sometimes it doesn’t end up so simple if everyone wants theirs cooked a different way!  I love my eggs baked with beans or a simple vegetable stew…so tasty and delicious and good for you too!

Morrocan Style Beef

Moroccan Style Beef

I’m not one to have much in the freezer but I am definitely trying to improve on that!  If you have some minced beef or lamb on hand, this Morrocan Beef is a really versatile dish to make…and tastes great too!

So…now that dinner is sorted, we can all get back to doing the important things, like reading books!

I am very lucky to occasionally receive some children’s books from Scholastic Australia to read and review if they take our fancy.  I just have to mention our latest favourite, Ten Hooting Owls by Ed Allen and illustrated by Simon Williams.

 

It is written to the tune of ten green bottles and describes the misadventures of a group of owls.  It is great fun and Leonardo and Francesca both love it…it has been on high rotation for bedtime reading here this week!

What do you and your family like to do on a Sunday afternoon?  Maybe you indulge in a long lunch, or go out to a restaurant?  Maybe you have a long standing family tradition?  I’d love to hear about it!

Chillax,

mamacino x

Feed the Kids…Speedy Fried Rice

My children have reached the age where they want to be a part of after school activities.

This is the stage in life where, as parents, we offer up any last shred of freedom we may have been clinging to and become chief timetable managers and taxi service providers.  It’s so much fun…

On top of the new skills we must acquire to co-ordinate these extra demands on our time, we must also keep on top of the old ones!  And the top of the list is, as usual…food!

On Wednesdays after school, we have swimming lessons.  After wrestling three soggy, tired children through the showers, dressing them and exiting the pool with all and sundry in tact, we arrive home starving.  I have learnt to be completely prepared for a simple and speedy dinner to avoid meltdowns and ensure we are organised and settled down in time for The Voice.

Tonight on the menu is Speedy Fried Rice.

Delicious, versatile, easy…

This isn’t a recipe as much as an idea because it will work with pretty much whatever you have rolling around in the fridge…it is especially convenient if you have some cooked brown rice or quinoa in the fridge, but if not, you can cook it up during the day.  You need about 2 cups.

(I like to soak my brown rice for about 8 hours in plenty of water with a teaspoon of whey just to make it easier to digest.)

Here’s how I make it:

• Get your wok or frying pan nice and hot.  Add a dash of coconut oil.  Crack an egg in a small bowl and beat it up a bit.  Pour into the hot wok to make a thin omlette.  Turn once, then remove when cooked through.  Roll and cut into small pieces.
• Add to your wok about two cups of diced mixed veggies such as…peas, corn, capsicum, onion, garlic, grated ginger, green beans, carrot…anything you like, or more to the point, that your kids will eat! You can even add some bacon if you like.
• Once cooked but still crisp, around five minutes, then tip in the cooked rice or quinoa.  Mix well, then add a dash of Shoyu or soy sauce.
• Serve as is, with some chopped coriander or with some grilled chicken strips.

What is your favourite speedy meal for nights when you are late home with hungry mouths to feed?

Happy Eating!

mamacino x

 

 

Hanging out with Gwyneth…

I love cookbooks and have quite a collection on my bookshelves, coffee table, kitchen bench…basically any spare surface in the house!  Some I use almost daily and others I just turn to for inspiration or to admire the beautiful photographs that lie within them.  The newest addition to my collection is It’s All Good by Gwyneth Paltrow.

 

I have no doubt that if Gwyneth lived in Torquay, we would be best friends.

I have felt a connection to Gwyneth since I cut my hair short in the nineties,  just like hers in Sliding Doors!  These days, I relate more to her journey towards good health for herself and her family… we have travelled a very similar path…

I love yoga, so does Gwyneth!  We both tend to get excited about extreme eating plans and share our knowledge with anyone who will listen even though secretly, we love a gooey, stinky cheese with sour dough or a good serve of hot, salty chips!  We have both found ourselves literally passing out from being run down, exhausted and not as healthy as we imagined we might be.  Our children have similar needs when it comes to food – namely avoidance of the dreaded gluten and dairy!  We both believe, wholeheartedly in Somatization…as described by Gwyneth, “the unfortunate art of turning unexpressed emotion into physical symptoms”.

I love Gwyneth’s new cookbook because it fits perfectly with where I am on my journey towards better health.  The recipes are largely gluten and dairy free calling for lots of fruits, vegetables, whole grains, good fats and good quality meat, fish and eggs.

The recipes are simple and easy to prepare and many are things I already make such as the roasted beetroot and pumpkin salad.  There is a chapter for children and the recipes are delicious, healthy and things my kids already like to eat such as chicken meatballs, fajitas, tacos with guacamole and popcorn.  There are great ideas to jazz up salads with delicious simple dressings and lots of ideas for juices and smoothies.  The dessert chapter is short but sweet – in a natural way – and I can’t wait to try the healthy Candy Bars!

If nothing else, It’s All Good is a beautiful book to browse through and be inspired by…of course there are lots of photos of the gorgeous Gwyneth, but I don’t mind…I quite fancy starring in my own cook book one day!

Do you use cook books daily or are they more for decoration…a bit like the ‘good’ tea towel at my place that no one is allowed to use!  Let me know your favourite so I can check it out!

Get inspired!

mamacino x

 

 

 

C is for Coconut Oil…A Guest Post by Meg from My Wholefood Romance…

Coconut Oil has taken the health world by storm in the time that I have been interested in all things whole food.  I love using it to cook with…my roasted sweet potato with coconut oil and maple syrup is divine and I love to gently caramelise fennel in it with a little maple syrup too…with a bit of goat cheese and rocket it makes an amazing topping for pizza.  

Coconut Oil is so packed full of amazing health benefits, I thought it would be best to leave it to someone who really knows their stuff when it comes to healthy eating…

Introducing Meg, from My Wholefood Romance.  Meg and I share a love for all things delicious and good for you, including Jude Blereau’s cakes!  If you haven’t already checked out Meg’s blog, My Wholefood Romance, do!  It has so much useful information and some amazing recipes too.  You can also catch her for a chat on facebook.

Lovely Meg…

So…getting back to Coconut Oil…

Coconut Oil, is it the new black?

So what is the buzz about coconut oil? The general low down is that it’s a super fantastic food, that just happens to have a swag of amazing talents. Call it a superfood if you will. I call it love. And here’s why.

It’s a medium chain fatty acid, which means our body can metabolise it in the gut and convert it to use immediately for energy, rather than storing it as fat. It also helps stimulate metabolism. In this way it can be useful for weight management and insulin resistance. Awesome!

The way that it is metabolised also makes it ideal for anyone with digestive disorders, or difficulty digesting fat. Great!

It has a high smoke point, and does not go rancid at high temperatures as other cooking oils do. Fantastic!

It contains lauric acid and caprylic acid, which are antifungal, antibacterial, and antiviral; supporting our immune system in its humungous tasks. Super!

It is an amazing dairy substitute for those on a dairy-free diet, and can be used in place of butter in most recipes. Score!

Meg’s Chocolate Ganache filled Coconut Almond Cookies…divine!

It is beautifully hydrating for the skin and helps to keep connective tissues strong. Think less irritation and redness, and theoretically can help reduce fine lines…ok now I am sounding like a TV commercial, but I’m just saying…

Convinced? Me too. So where do you get it and how do you use it?

Go for an organic, unrefined and cold pressed coconut oil. You would be best to find this at your local health food shop. I really like the Loving Earth stuff. If you have not used coconut oil before, start with about a teaspoon daily, and work your way up to anywhere between 1 and 3 tablespoons so as not to experience any digestive disturbance (read diarrhoea!).

And here are my favourite ways of using it.

I am a huge fan of green smoothies. Add a tablespoon of coconut oil to your next one (or any other smoothie) and watch it sing!

Use it for all your high heat cooking.  Stir frys, sautéing, baking, you get the idea. My personal favourites are tempeh lightly fried in coconut oil, and good old roast potatoes in coconut oil – YUM! Oh, and this popcorn.

Add a teaspoon of coconut oil to your favourite tea. It sounds weird, but it’s so lovely! It gives a slight sweetness to it, along with the nourishing feeling of a nice fat.

Use it on your body. As a moisturiser, an overnight hair treatment, or even a make up remover or deoderant if you’re game. It’s wonderful for skin conditions like psoriasis or eczema, and also makes a great natural lubricant! Who knew!!

So there you have it. The humble coconut showing us how it’s done. If you want to bake with it, just keep in mind that it is solid at room temperature. This is fine for when things are in the oven, but it will constrict again once cool, and can slightly change the texture of your cake. The taste is amazing though! And for the most coconut oil-y recipe I could find check out these Chocolate Ganache Filled Coconut Biscuits – you will not be disappointed!

Thanks for having me Mamacino! x

It’s my pleasure Meg!

So…what is your favourite way to use Coconut Oil?  Share your ideas and tips with us, we all want to know what works for you!

Happy Eating,

mamacino x

B is for Butter and a Simple Home Made Garlic Bread.

Have you heard?  Butter is good for you!

Well, it makes sense, doesn’t it?  Butter is a real food, it is delicious and it has many nutritional benefits.  Not sure the same can be said of the alternative.

As explained by Jude Blereau in her book Wholefood for Children, butter is rich in Vitamins A, D and E.  Butter, ghee and cream contain less milk solids than actual milk making it easier to digest, though if you have a dairy allergy, you will need to steer clear of it and look towards other good fats such as avocado and coconut oil.

Adding a little organic butter to your steamed vegetables won’t only make them taste delicious it will also help your body better absorb the vitamins and minerals.

Well, I’m convinced…but you may not be!

This article on Butter vs Margerine by Naughty Naturopath Mum has much more detailed information for your consideration.

Home made Garlic Bread

I’m not sure I have ever met anyone who does not like garlic bread, but let’s face it…the commercial stuff can be pretty unhealthy!  With the season of long braised casseroles and slowly simmered soups almost here, home made garlic bread makes a wonderful addition to any table…and it is so easy to make!

You can use a lovely sour dough baguette or, if I’m just making it for the kids, I use spelt rolls I buy from my local Farmer’s Market.  Slice them, not all the way through, about 1cm apart.

To make the garlic butter, simply place soft butter (about 125g is a good amount), a clove or two of crushed garlic and a handful of your favourite herbs like parsley or rosemary in the food processor and whiz until well chopped and combined.

Spread the butter generously into the sliced roll and wrap with foil.

Cook in a 180C oven for 20 minutes and then five more with the foil unwrapped a little bit.

Obviously, the healthiness of your garlic bread, as well as the taste, will depend on the quality of your ingredients.  I always go for organic butter and just use it in moderation, sort of…

Serve with pasta, soup, shepherd’s pies, meatballs or whatever you like!

Enjoy!

mamacino x

Feed the Kids – Quick and Easy Quinoa Surprise

My kids are pretty sceptical of anything that turns up on their plate with the word surprise in it’s title.  

They know it usually means mum has cleaned out the fridge and is trying to use up whatever is left rolling around in the crisper…but this Quinoa and Vegetable Bake was a good surprise…for them because it tasted good and for me because they ate it!

Quick and Easy Quinoa Surprise

This recipe is so versatile, it’s not really even a recipe!  This is how I made it but you could really use whatever you have in the fridge.

Makes 4 large or 12 small slices

Ingredients:

2 carrots, grated

Small piece of pumpkin, grated

Kernels from one cob of corn

A handful of parsley, chopped

1 cup of cooked quinoa

4 eggs, free range or organic

Sea salt and freshly ground pepper to season

A handful of grated parmesan to top with, if you like – optional

What to do:

Mix all ingredients in a bowl (except parmesan which you will sprinkle on top before cooking) and pour into a lined 20cm, square cake tin.

Bake for 30 minutes at 180C or until brown and set firm.

Allow to cool a little before slicing.  Serve hot or cold with a favourite sauce.

Options:

• Add some chopped cooked chicken or a can of drained tuna.
• Substitute the quinoa for cooked brown rice.
• Add chopped tomatoes and basil for an Italian twist or spinach and feta if you prefer Greek.
• Use other vegetables such as zucchini, potato, capsicum, peas, asparagus (risky, but some kids like it…don’t they?).
• Put slices in a whole grain roll with lettuce and good quality tomato sauce to make a veggie burger.

Do you have unexpected surprise successes in the kitchen?  If you do, share it here…we’d love to know!  Would love to hear about any spectacular failures too…goodness knows, we all have them!

Happy Eating,

mamacino x