Day 1

I recently started to take notice of just how many different things I was cooking, so I decided to start this record of everything I cooked for a year. It was originally just something I wanted to do for myself. I started writing stuff in an exercise book each day, and taking photos of most of the finished product. Then I thought I'd put it into a blog...So here goes...

BRECKY: During Winter we usually have porridge for breakfast. We rather like it with sultanas in it lately, with brown sugar, soy milk and cream on top. I used to cook it a bowl at a time in the microwave, but now find it's yummier and pretty fast to cook on the stove. The important thing is to remember to put a bit of salt in when you cook it.
For the two of us I use: 1 cup oats, 3 cups water, big pinch salt, sultanas.

CHILLI JAM: A friend had given us some chillies, and we had some apples left over from our trip to Tassie recently, so I decided to make Apple and Chilli Jam.

Ingredients..Chillies- seeded, apples-peeled and chopped, white vinegar, white sugar, paprika,chilli powder, and garlic.

Method.. 1 cup each of white sugar and white vinegar to every 500g fruit.

Place all ingredients in large pan and cook until soft.

Blend with stick blender.

Cook a further 20 mins or so until jam consistency.

Bottle while hot.

Great with cream cheese, in sandwiches, with cooked meats.

LUNCH: A friend called around at about lunchtime, so I decided to make savoury muffins. They're quick and easy to make, and use ingredients that are always available.

300g SR flour

75g plain flour

salt

35g parmesan, grated

chopped olives

125g melted butter

Rosemary, freshly chopped or dried

2 eggs 250ml soy milk

Mix all ingredients till just combined.

Spoon into muffin tins

Bake at 210C for about 20min

DINNER: Frittata

2 potatoes

Piece of pumpkin, peeled and cubed

1 onion

Few florettes of broccoli

1/2 cup frozen beans

few small spinach leaves, chopped roughly

Cook potatoes and pumpkin until just tender. Put all other veges in steamer on top. Mix together 6 eggs, 200ml cream, salt and pepper. Pour over drained veges that have been placed in a casserole dish. Slice tomato and arrange on top. Sprinkle with grated cheese. Bake at 190C until golden...about 45 mins.

Pastry sticks...cut sheet of puff pastry into strips, brush with egg and sprinkle with parmesan. Bake about 20mins. Serve with frittata.

Frittata was garnished with apple and chilli jam, fresh parsley and coriander, and enjoyed with a cleanskin bottle of Chardonnay.