Oven Baked Spanish-style Risotto



Easy week night meals are a thing of beauty.  Planning ahead is the key to making life easier in the kitchen.  The key is to stick to a meal plan, otherwise certain chaos ensues (i.e. frantically trying to piece together a meal 'Ready Steady Cook' style with whatever's present in the fridge and pantry.  FYI, a tin of tuna, a can of cream of mushroom soup and a limp bunch of celery well past its prime cannot be turned into a family-friendly meal... well, at least not with my family).  If you're anything like me, you start off the year with the best of intentions.  You meticulously plan meals a month in advance, proudly displaying your organisational skills in the kitchen for all to see.  You then take note of what you're supposed to cook that week for dinner so you can pop into the shops to pick up all the ingredients you require to whip-up your pre-approved meals for the family.  After keeping up with this charade for a month or so, you slowly go back to your old ways, flying by the seat of your pants and making crunch decisions at the 11th hour on what to feed the family.  Cue certain chaos.    

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A Weekend in Photos



Judging by the weather we've been experiencing here in Queensland, you'd be hard-pressed to imagine it's actually the middle of winter.  This past weekend has been absolutely gorgeous - sunny days and endless blue skies, with not a cloud in sight.  While the mornings start off a little brisk, come late morning it's time to start shedding layers as the day warms up.  By lunchtime, temperatures are around 26C, prompting some who are brave enough to take a quick swim in the chilly ocean surf.  As the afternoon comes to a close, the temperature begins to drop off quickly and its time to rug-up and venture indoors.  Most nights you'll find me at home in my PJ's warming up in front of the fire, as the temperature drops to single digits where I live.

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