Oh hi, it’s been a while

It’s been 11 months to be exact, since I last posted a recipe and stopped by to say Hi.

That might mean I qualify for ‘Worst Blogger Ever’, but if you are reading this, then let me say a huge thank you for hanging in there with me.

On 22 Feb 2015, I took a big deep breath and pressed ‘publish’ on my first every blog entry. I remember thinking ‘this busy online world does not need ANOTHER mum/food blogger, this is going to be a flop.’ But then you all showed up and surprised me.

My purpose had been clear from the get go. I wanted a central online place for family and friends to access my recipes. I wanted to champion home cooking, and keep reminding people of the sacred space of gathering loved ones and new friends, around a table. Whether it’s before soccer training on a Tuesday night, or a special dinner with friends on a weekend, we stop, we see, we listen, we nourish, we hear and we show love when we share our homes, our table and our food with others.

4 years on, my purpose hasn’t changed one bit.

I have cooked, tasted, tested, written, tweaked, photographed and posted recipes in this space, along with my personal ramblings about life and motherhood. During that time, close to 55,000 people have visited cookfasteatslow.com and still today, over 300 people access the recipes each week.

The top 5 recipes that people keep coming back to again and again are Jamie Oliver’s 7 Vegetable Sauce, Slow Cooked Chicken Chasseur, Slow Cooked Massaman Beef, Simple Berry Almond Tarts (no pastry) and Raspberry & White Chocolate Scones.

Some things have changed since that day in February 2015. One of my sons towers over me and is never in bed before 11pm. He has a part time job and will soon fly out of the country on his first overseas trip without me. A dog named Winnie entered my world a few months ago, and I am still learning how to be a dog owner, but she has well and truly won all of our hearts.

My 3 sons at the kitchen bench and the latest addition to the family.

4 years ago I was a stay at home mum, who spent a lot of time at the park pushing a little boy on a swing and watching him ride his scooter.

Today, I work at my church in a job that I love and that same little boy is now doing his second year of Year 1. I wrote about his premature start to life here and we are still working through some of the ongoing effects of that today.

Some things however, haven’t changed. Like meal times. They are still mad, loud and crazy, but we keep fighting for time together around the table, even though our evenings are busier now more than ever before.

I still need to feed my family every day. I still struggle to get an adequate quantity of veggies into my youngest child. I still write weekly shopping lists, and often turn up at the groceries feeling like it’s Groundhog Day. I still look forward to the times I get to curl up on the lounge with a cuppa and a stack of recipe books to read.

Over the last 11 months I had almost given in to the business of life as a working mum, deciding that the demands of family life meant I should let this silly little hobby slide. Who really cares what we are eating for dinner? And each time I got to that point, I would receive a photo of a meal someone had just tried from the blog for the first time, a request would come in from a weary mum of young kids wanting fresh ideas or someone would stop me in the supermarket, telling me ” I am cooking your ____ tonight!”.

So here I am.

As long as I continue to feed my family, I will continue to share my favourite, simple ideas for quick easy meals and every now and then, the lessons I keep learning about life along the way.

I so hope you will stick around for the ride.

This is Us. A rare moment of no fighting in the car, all dressed nicely for Christmas!

ANZAC Biscuits

I think I have finally found my favourite ANZAC recipe. 

Like most Australians, I have grown up cooking from the Women’s Weekly cook books and for many years, their recipe was the only one I used. 

But in a quest to lower my families sugar consumption over the past few years, I have been on the look out for a recipe that would still taste and feel like an ANZAC, without the standard 1 cup of sugar per batch.

Enter Matt Moran’s recipe, from his beautiful cookbook ‘Australian Food – Coast and Country’ . Gifted to me last Christmas from a good friend, I have finally found some time to read it cover to cover, ear marking recipes to try and enjoying the beautiful photography of Australia’s sparkling coast lines and rugged countryside. 

This ANZAC Day we find ourselves tucked away at the farm, resting from our work and school lives and enjoying fresh air, many card games, walks and long sits by the fire. 

For many years I use to struggle with the change in pace when we went from frantic life to quiet farm days – feeling a little out of sorts and twitchy when a day stretched endlessly in front of me with nothing really to do or nowhere to be.

Fast forward to this mid season of my life, and I can no longer live without these types of mini breaks. Different to sight seeing holidays in exotic destinations or breaks away with friends, (both of which I love), family time away without a schedule is teaching us all to embrace boredom, resting, going slow and living in the moment, as opposed to the busy and distracted living we often get caught up in. 

I hope wherever it is you find yourself reading this, you find a way to carve out some time for rest….. and just maybe popping a batch of these in the oven too. 

ANZAC Biscuits
Yields 20
Crunchy on the outside, chewy in the middle, this classic aussie biscuit is full of oats and coconut with golden syrup giving it a caramel flavour.
Write a review
Print
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 1 cup rolled oats
  2. 2/3 cup plain flour
  3. 1/3 cup castor sugar
  4. 1/2 cup desiccated coconut
  5. 1 teaspoon bicarb soda
  6. 1 1/2 tablespoons warm water
  7. 125 grams unsalted butter, melted
  8. 1 tablespoon golden syrup
Instructions
  1. Preheat oven to 150 degrees celsius.
  2. Line 2 baking trays with baking paper.
  3. Combine oats, flour, sugar and coconut in a bowl. Stir until combined.
  4. Combine bicarb soda and water in a small bowl.
  5. Add to the dry ingredients, along with the butter and golden syrup.
  6. Mix well.
  7. Place a heaped teaspoon full into your hand and roll into a ball, place on the tray and press down each one to flatten a little.
  8. Leave room for spreading.
  9. Bake for 15-20 minutes, or until golden brown.
  10. Leave on trays to cool.
  11. Store in an airtight container.
Notes
  1. Cook one tray at a time to get an even colour, or alternatively, swap your trays around after 10 minutes of cooking time.
Adapted from Australian Food
Adapted from Australian Food
cook fast eat slow https://www.cookfasteatslow.com/
 

Raspberry Coconut Bread (dairy free)

So I may have skipped my Monday morning gym class, just so I could go home and listen to the rain on the roof and do some therapeutic baking.  Maybe not the most sensible decision, but I thoroughly enjoyed my quiet morning and the boys are loving this Raspberry Coconut bread for afternoon tea (leftovers sliced and frozen for lunch boxes). The gym will still be there next week, I told myself, but the rain might not be!

We’ve been in our current home since November, and it dawned on us as the rain softly fell on Sunday, that this was the first time we had a rainy day in this house. 

Even the boys commented on it and how nice it was to get in a tracksuit and snuggle down on the lounge while our dry garden soaked up the goodness. 

They must be getting older.

I remember many, many rainy days when they were younger that would reduce me to tears as I struggled to keep 3 energiser bunnies happy inside. 

I had always loved a rainy day, enjoying being forced to ‘batten down the hatches’, potter around home, read, have a cuppa…..until I became a mum of 3 busy boys that is. 

Fast forward to now and thankfully some of those things I love are starting to rub off on them in small ways. 

I found my eldest son sitting on a lounge, guitar at his feet and a bowl of crackers in his lap. ‘What ya’ doin?’ I casually stated as I walked past. “Just listening to the rain” he said. No screen in sight, I silently did a ‘yippee’, without showing too much reaction, and walked on. 

Our middle son rushed to get in his tracksuit and offered to make everyone a hot chocolate. 

And the youngest loudly declared “Let’s have a family movie and cuddle on the lounge!” 

I have dreamt of days like this for a very long time.  

If they can all look like that, bring on the rain I say!

Raspberry Coconut Bread (dairy free)
Serves 10
A one bowl, moist coconut loaf studded with raspberries.
Write a review
Print
Prep Time
5 min
Total Time
1 hr 5 min
Prep Time
5 min
Total Time
1 hr 5 min
Ingredients
  1. 400 gram tin coconut cream
  2. 1 3/4 cup desiccated coconut
  3. 1 egg
  4. 2 teaspoons vanilla extract
  5. 1 1/2 cup wholemeal plain flour
  6. 2 teaspoon baking powder
  7. 1/2 cup sugar
  8. 1 cup frozen raspberries
Instructions
  1. Pour coconut cream into a mixing bowl and add the coconut. Stir and leave to sit for 30 minutes. The coconut will absorb the cream.
  2. Add the rest of the ingredients, except the raspberries and mix thoroughly.
  3. Gently stir in the frozen raspberries.
  4. Pour mixture into a greased loaf tin.
  5. Bake at 170 degrees celsius for 1 hour, or util a skewer inserted comes out clean.
  6. Exceptionally good eaten warm, just let it cool enough for you to be able to slice it.
Notes
  1. To freeze, allow to cool completely, cut into slices, and wrap individually.
Adapted from TASTE.com
Adapted from TASTE.com
cook fast eat slow https://www.cookfasteatslow.com/
 

 

 

Slow Cooker Meatballs

I don’t know about you, but the memories of summer holiday fun are quickly fading as the term gets back underway. 

The struggle is real for some in our house, as lazy slow mornings have given way to the school morning scramble.

On any given day I find myself at the breakfast bench whispering to myself ‘breathe, don’t yell, stay calm’ as we negotiate getting a sleepy teen moving and talk through the logistics of the day ahead with the family. 

Sigh. I was never a yelling type….until I became a mother that is. And this year, 2018, is the year where I.WILL.YELL.LESS. 

So. Here’s to less yelling in the mornings, making the school bus on time, getting to work not too frazzled and for another year, feeding our families and gathering together at the end of each day, however that looks.  

There are some solutions and shortcuts for this busy season, like prepping lunches and dinner in advance, enter these yummy easy Meatballs!  We can also outsource some house jobs, call in the family and friends cavalry from time to time to help out, but at the end of the day, there is no shortcut to raising our kids. 

It happens one busy, crazy, noisy, messy day at a time. Some of those days we can High 5 ourselves on our patience, wisdom and general awesome-ness. On many many others, we just have to know it’s enough to keep showing up and be thankful for the mercies that come afresh every time the sun rises again. 

Mums, if there’s one thing I know, it’s that we’re not going to get it right every time. I am staring down this new year already knowing it will be filled with imperfect parenting, disappointments and struggles for us and our kids. 

But I stare it down knowing that God doesn’t make mistakes and in Him, I trust and rest in full confidence knowing that I am the best mum for my kids, this season of their life is in His hands, He knows the future and it’s not my job to worry endlessly about all that I can’t control. He loves our kids even more than we do, doesn’t that just blow you away?

So bring on 2018 – less yelling, more breathing, less worry, more trust, less of me and more of the one who holds the world and our kids in his hands. 

E x

Slow Cooker Meatballs
Serves 6
Simple moist meatballs cooked in a rich tomato and herb sauce.
Write a review
Print
Prep Time
10 min
Cook Time
4 hr
Total Time
4 hr 10 min
Prep Time
10 min
Cook Time
4 hr
Total Time
4 hr 10 min
Ingredients
  1. 1 kilogram pork and veal mince (if using beef mince, use a full fat variety otherwise they dry out)
  2. 1/2 cup fresh breadcrumbs
  3. 1 tablespoon dried italian herbs
  4. 2 cloves garlic, crushed
  5. 700ml jar of passata (italian tomato cooking sauce)
  6. 1 cup of tomato puree
  7. 1 teaspoon dried chilli flakes (optional)
  8. a generous splash of balsamic vinegar
  9. salt and pepper to taste
  10. To serve, parmesan cheese, parsley, pasta and steamed greens
Instructions
  1. Combine mince, breadcrumbs, herbs and garlic in a bowl.
  2. Using hands, roll into small, evenly sized balls.
  3. Place remaining ingredients in the slow cooker.
  4. Add the meatballs and fit them in as snug as you can.
  5. It's okay if they are not all submerged, just give them a careful stir 1/2 way through cooking if that's the case.
  6. Place the lid on and cook for 2-3 hours on high or 5-6 on low. Take the lid off with 1/2 hour to go to let the sauce reduce a little.
  7. Serve sprinkled with parmesan and parsley, pasta and steamed greens.
Notes
  1. Look for a passata or pasta sauce that has herbs added in to give the sauce extra flavour.
  2. If you use a plain one, add more dried or fresh herbs like oregano and thyme.
  3. This is the perfect make ahead meal as it's flavour develops in the fridge over a day.
  4. It also freezes well.
cook fast eat slow https://www.cookfasteatslow.com/
 

Tiramisu

My husband and I share a love for this dessert. If we find it on a restaurant menu alongside Creme Brûlée, we will usually order both and share! It’s definitely a bonus when you share the same food likes and dislikes with your spouse. 

At this time of year, this is one dessert I will make multiple times. It often graces a Christmas table and then again at a New Year function or casual BBQ with friends. 

For entertaining groups, I always make it in a large glass dish, it just seems to go further. 

If however, I only wanted to serve 6-8, I would serve it in individual glasses. 

This seemed to be the way the Europeans did it, when we ate our way through Italy and France back in June. 

My first Tiramisu was in Venice, and I still think was probably the best of the whole trip. It is thought that Venice is the home of Tiramisu, which means ‘pick me up’ or ‘cheer me up’ in Italian. It most definitely does that every time you eat it. I am not sure whether it’s the coffee or the alcohol 🙂 Thanks to my travel buddies for letting me photograph their food….again!

My second Tiramisu was in Tuscany, in the most gorgeous city of Pienza. A shout out goes to my friend Angela who is the hand model in this picture. 

My third Tiramisu was in Paris. Due to an over tired 5 year old, we decided to stay in our apartment for dinner that night, but my husband graciously went on a mission to find some dessert. He came back with a very funny story about how he had to convince the waitress to let him have the Tiramisu ‘take-away’ and that he promised to wash and return the dish the next day. Him speaking no French, and her not understanding much English, made this exchange quite memorable. We delivered the dish back to them the next day as promised!

My final Tiramisu was on our last night of the whole trip. We found ourselves in the cutest fishing village, Cassis (pronounced Kasi), in the South of France.

Vineyards grow on cliff faces, alongside centuries old chateaus. The area mainly produces rose` and white wine. The water was a brilliant aqua colour and looked stunning against the backdrop of the white limestone cliffs. 

There are so many variations of this wonderful dessert. Some people use gingerbread at this time of year. Other versions are frozen, which is great for summer time entertaining. Some people leave out the alcohol and just use coffee to make it kid friendly, others add chunks of chocolate in the biscuit layer.

The below recipe is from Karen Martini and is my favourite. 

I have added some photos here of each step to give you an idea of how easy it is. A shout out to my patient brother, who held this bowl so beautifully in the photos at our recent family gathering. 

Tiramisu
Serves 8
The classic Italian dessert of layered mascarpone, chocolate and soaked savoiardi biscuits.
Write a review
Print
Ingredients
  1. 400ml espresso coffee
  2. 125ml marsala (sweet Italian wine, leave out if you wish)
  3. 50ml Kahlua
  4. 50ml brandy
  5. 2 teaspoon vanilla essence
  6. 5 eggs, separated
  7. 100 grams castor sugar
  8. 500 grams mascarpone
  9. 75 grams cocoa powder
  10. 100 grams dark chocolate, grated
  11. 200-300 grams savoiardi biscuits (you will use more or less depending on the size of your dish)
Instructions
  1. Chill one large glass dish in the fridge until needed (or 8 small glass dishes).
  2. In a large bowl, combine coffee, marsala, Kahlua, brandy and vanilla.
  3. In a separate bowl, using electric beaters, beat the egg yolks and sugar until very light and thick (see picture).
  4. Fold the mascarpone through and set aside.
  5. In a small bowl, beat egg whites until soft peaks form.
  6. Fold egg white mixture into the mascarpone mixture.
  7. Dust the base of the glass bowl with cocoa and then sprinkle with some of the grated chocolate.
  8. Add some mascarpone mixture and spread in an even layer.
  9. Quickly dip biscuits, a few at a time, into the coffee mixture and place on top of the mascarpone mixture. (If you leave them in for too long, the biscuit will start to fall apart and the tiramisu will taste too soggy).
  10. Dust with cocoa and sprinkle with grated chocolate.
  11. Repeat layering, finishing with mascarpone.
  12. If you are making in advance, cover loosely with cling wrap at this stage and refrigerate until needed.
  13. Just before serving, dust with more cocoa and sprinkle with grated chocolate.
cook fast eat slow https://www.cookfasteatslow.com/
And here is a happy snap of the 5 of us, on the last night of our holiday, with the lights of Cassis below us. Tired, make-up free, blissfully happy with the adventure we had been on over the previous 4 weeks, and ready for home. There’s really no place like it. 

 

 

SaveSave

SaveSave

SaveSave

SaveSave