Pork spare ribs and fried rice what nicer combination is there? And to top it all off my children cooked it for usJ. I just love that the kids enjoy to cook and are willing to cook an evening meal for us (and I didn’t have to ask them, they just came up to me and said that this is what they were cooking for dinner). When a child is willing and enthusiastic to do something, you need to nurture that energy and provide them with the right materials for them to move ahead and develop their skills. Oh and of course I was willing to have a night of cooking.
PORK SPARE RIBS
This was a simple marinade that we often wack together for chicken and pork. For this recipe the pork marinated all day in,
Sweet chilli sauce
Whistershire sauce GF
Soy sauce GF
We don’t have any measurements for the amount of each sauce but you do need enough to coat the ribs.
When it is time to cook the ribs you can do this on either a fry pan or on the BBQ, but please be careful not to burn the marinade.
Rice cooked in the Thermomix according to the instructions in the everyday cook book. Once cooked it was put aside to cool while the other ingredients were being prepped. The other ingredients were beacon pieces, egg and a packet of frozen veg.
In a wok place some coconut oil to prevent too much sticking and allow it to heat up. Then add your egg that has been gently whisked together and allow it to almost cook before you give it a gentle stir and allow it to cook all the way through. Now that you egg is cooked put it into a bowl and set aside while you cook the beacon pieces and heat through the veg. When the veg is heated start mixing in your rice a little at a time so that it separates and starts to fry. After all the rice is added you can now add the egg and mix it through. All you have to do now is serve it all up on a plate and enjoy your hard work. J
With Australia day just around the corner, and the temperatures that we’ve been experiencing around the country of late, the last thing that we want to be doing is to have a traditional lamb and snags on the barbie. This year we are going to go for more of a laid back, no cooking and easy to take on a family picnic day.
I have simply taken finger foods that I have in my fridge and cupboard and arranged them on a platter. The platter on the left contains, plain rice crackers, olives stuffed with sun dried tomatoes, goat cheese and spicy dried sausage. While the platter on the right has, radish, carrot sticks, cucumber, cherry tomatoes and roast beetroot dip. Other things that I could have used on these platters are, celery, left over roast meat, capsicum and fermented vegetables.
To finish off your relaxing enjoyable lunch why don’t you try refreshing fruit skewers?
I hope you all have a safe and fun filled day with family and friends.
Well Lucas Lifestyle is once again having a change in their lives and moving into a house after travelling the country for 13 months. Going from a little expanda caravan to a 5 bedroom house has been fun and exciting. There is so much room and now I have to call out for the girls if I need them to do something (I used to only have to whisper). The best part of the house is that there is a full sized kitchen with a full size oven and full size bench tops, something I haven’t had for quite some time. This beautiful house that we have moved into is on a magnificent 5 acres near the Sunshine Coast in Queensland. There are loads of fruit trees, 5 veggie and herb patches, and a Taj Mahal chook pen which now houses 10 free range chooks, I’M IN HEAVEN.
Courtesy of the people that lived in the house before us we have an abundance of tomatoes so for tonight’s dinner we had Roasted Tomatoes with basil and chilli. Such an easy dish to prepare, yet so full of flavour.
ROASTED TOMATOES WITH BASIL AND CHILLI
A load or cherry tomatoes
Basil (or herb of your choice)
Salt and Pepper
- Wash and dry your tomatoes, then cut them in half and place them into a roasting pan or equivalent.
- Finally chop your chilli and herb and sprinkle over the top of the tomato.
- Season with salt and pepper, and drizzle with a little coconut oil.
- Roast in a pre heated over at 200 degrees for around 20 min or until the tomatoes collapse.
Wow what an amazing 3 days we have had. It all started at Warnambool Vic where we started our journey along the Great Ocean Road. There is one little twist to this 3 day journey along this well known stretch of road and that is Mr Lucas Lifestyle rode it on a push bike. That’s right you are reading this correctly, he hopped on his push bike in Warnambool and under his own steam peddled for 67Km and ended up in Port Campbell. Day 2 was a much harder and longer day for Mr Lucas Lifestyle with a 98Km uphill ride ending in Apollo Bay. Day 3 was a little shorter and not quite as hard as day 2 with only 90Km and not as much uphill with the day ending in Torquey. Matt will post a full count on this ride in the next few days (after he recovers).
Berries!!! Berries remind me so much of the Christmas holidays, the hot sun and refreshing cold berries for an afternoon snack or desert. So when opportunity came knocking at the door to go and pick some fresh strawberries and blackberries we all jumped at it. Berry picking took place at the end of day 1 of Matt’s ride. We took a quick little 15min drive inland to a town called Timboon, and headed out to the berry farm. We were greeted by the owners of the farm, an elderly couple in their 70’s. They had owned the farm for around 20 years and were very knowledgeable. At $8.50 a Kg we just couldn’t help ourselves and picked over a Kg of fresh berries, we where even permitted to have a little sample while we were picking. The biggest berry of the day went to Tiana who picked a 96g strawberry, and it was sweet and tasty. So with fresh berries and a look around the area we headed on home to our van where we had this divine fresh fruit salad and custard for desert.
Halve the strawberries and place them in a bowl, then spread the blackberries over the top. Cut the checks of the mango and scoop it from the skin, dice and add it to the berry mix. Mix gently and serve with custard. It’s so refreshing and yummy!
I’m always looking for different ways to present my eggs and I saw this one, one day when I was looking at recipes and just fell in love with it. All that is required for this is a capsicum and eggs. Such a simple idea and fantastic presentation that is all edible and less washing up got to be pleased with that.
If you have any suggestions of what else you could use as egg rings please let me know I would love to hear about it.
Hello every one I haven’t dropped off the planet, I’ve just been really busy with traveling this wonderful country of ours and not having much Internet service or time. I’ve also been attempting to teach our 3 wonderful children. The good news is though I have been working on a few recipes and special posts in this time so more is coming your way.
Since my last post we have traveled from the bottom of W.A to nearly the top of W.A and seen some most amazing sights. Exmouth and Karajini would have to be my most favorite spots so far.
Well this blog is about food so I better stop rambling on about where we have been and start talking about the wonderful food that we have been eating. As we have been heading north we have been staying in a lot of free camp sights and unpowered sights, so Thelma (the Thermomix) hasn’t been coming out of the cupboard very often. When we stop at a powered sight I replenish all my flours, milk and mayo, and cook up a few cakes and things like that for the next week.
While in Exmouth for a few days Matt was lucky enough to go out fishing with friends of friends. He didn’t catch much but as a boat they caught a nice amount, so our Engel is now a freezer with lots of fish fillets in it. As a result of the fishing we have mainly been eating fish for dinner in every way possible. We as a family have decided that fish bites (nuggets) are our favorite (I will add a quick recipe for these at the bottom). Our second favorite would have to be the easiest way to cook fish but it is so yummy, you simply get your fillet and some fresh garlic and cook it in your fry pan.
Fish fillets of your choice cut into bite size pieces
Coconut milk (or milk substitute)
Crumbs (we used corn flakes)
Lightly dust your fish bites in rice flour. Mix together your egg and milk and then coat your floured bites in it. Place your crumbs in a zip lock bag and once your bites are coated with the egg and milk place them in the crumbs, zip the bag and shake to evenly coat them with crumbs. You are now ready to cook them. We shallow fry ours in coconut oil, we also do them in a few batches to keep a good hot temperature so that they turn out nice and crispy.
I dont have a recipe of my own but just finished making carrot balls but changed them slightly to suite a friends nut allergy. In placement of the nuts I used Pine Nuts and for the nut butter I used tahini. They turned out realy well.
Hope you all have a great Easter
I would like to ask you this question. Whose kids love to cook and create their own food? Mine do, our eldest loves to cook. I think she gets this from her granny and a little from me, our middle daughter just loves food and our youngest is just coming of age to do most things by herself. With three girls into food and cooking means I don’t have to prepare all the family dinners, and as of late our oldest daughter has been making us the most simple yet delicious pasta rocket salad. I think she got the idea from a supermarket website and changed it a little to fit into our diet.
Going off the salad topic for just a little bit. It will fit in eventually but this story needs to go back a few days so that I can catch you up on the full story. FIGS!! I just love fresh figs. My husband and children just don’t share my enthusiasm for them but they do like them (not everyone can be as good as me). Well where we are staying at the moment there is a big public fig tree (what a find) and it is fig season (even better find). So every couple of days we have been going down to this tree and picking fresh figs. Everything we have been eating has figs in it which gets me back to Natalia’s pasta rocket salad (now with fig). What a great taste match, rocket and fig. I hope you all try this recipe it is so fresh and easy.
Pasta rocket salad with fig
Cherry tomatoes halved
Sweet chilli sauce
First you need to cook your chicken I use any pice of chicken with no bones and cut it into strips or dice and season with Herbamare . Set your chicken aside to cool and cook your pasta as per their instructions.
Add the rest of the ingredients into a salad bowl. Once the pasta is cooked and you have drained it add it to the salad bowl and mix well without breaking your pasta. When you are ready to serve, drizzle with your dressing and enjoy.
I was thinking that instead of figs you could add mango, or even spiced poached pear.
So simple yet really exquisite. Hope you all enjoy it.
We have been road testing this recipe for some months now and I’m happy enough with it to share it with you all.
Pancakes are loved by most kids and most kids at heart and I’m no different. When we turned gluten free this was one breakfast that I was missing. We use to have pancakes at least once every 2 weeks and then I had to go cold turkey. I tried many recipes but none turned out quite as good as this one that made up from a couple of other recipes.
1/2 cup coconut milk
1 tbs coconut sugar
1 tsp cinnamon
1/4 cup coconut flour
1/4 cup GF self raising flour
Combine all the ingredients and mix well. Cook the way you would normally cook pancakes and then watch them walk off the plate.
I always double this recipe if all 5 of us are eating pancakes. I have also tried a few different flavors.
Banana – mash a banana and add to the mix and if desired a little cinnamon.
Chocolate – 1/4 cup cocoa powder and up the coconut milk to about 3/4 cup (my favorite)
You could also try berries or apple pieces.
My children’s comments on this recipe (Yummy yummy !!!!!!❤ What a great recipe).
We tend to eat them all before I get to take a photo. Sorry for that folks!!!
Time flies when you are having fun. Not only have I been enjoying the sights of the Margaret River region I’ve also been busy trying out new recipes. Trying new recipes has been a little tricky with Matt working night shift and the girls and I having to relocate to the local library during the day while he sleeps. All the recipes that I have been trying still needs some more tweaking before I’m willing to share them with you. Just so you keep your appetite here are a few things that I’m working on, Sweet potato slice, Flat bread and Bagels.
There are a simple things that my family and I enjoy on a regular basis and I would love to share it with you. There is no set recipe just amounts of what you would like to eat.
Nibbles, how much more info do you really need. This is so easy to prepare and is always a winner in our house. My girls love to have a choice about what they are eating and when I serve up a table full of carrot sticks, celery sticks, cucumber, sun dried tomatoes, olives, artichoke harts, egg plant, smoked oysters, crackers and a dip of any flavor, they don’t know what to start with. We always find that every time we have nibbles there is always one thing that gets finished first but it is never the same thing every time. Other nibble ideas are capsicum, cherry tomatoes, boiled eggs, apple, nuts and even chips (home made are the best).