Over the top organisation

I guess one may say that I am a little over the top with a few things in my life, and food presentation is one of them. I need to be organised when preparing my ingredients, to the point that sometimes the ingredients look more presentable then the finished product! I guess I'm more at ease, relaxed with my cooking when I have all of my ingredients prepared in my little glass bowls that I picked up at a Brunswick hospitality supplier. It is much more of a joy to then throw my prepared ingredients together into a sizzling wok and cook up a quick stir fry or in this case, a Thai noodle salad.

Nigella's Peas with buttery lettuce

I can't get enough of Nigella at the moment. Well, I guess you could say I am a little obsessed with her and going through a real Nigella stage. It's funny because I've been watching her shows for a while now (so addicted to the food channel), and I never really have taken an interest in her. However, I have now literally fallen in love with her cooking, and find her shows highly entertaining. I love how she is 'not proper' in her cooking, and defeats all culinary terms one would learn through cookery and hospitality school. I love how she admits to use 'instant mashed potatoes' (although I'm not sure if I'm quite game enough to use this yet), and I love mostly how her meals are quick and tasty.

Of most recent, well the past two days, I have made Nigella's Lettuce and Peas, and let me tell you that they are to die for. Yes, peas, so tasty and delicate with finely shredded wilted lettuce. Pic's coming soon, but for now, here's the winning recipe:
Peas with buttery lettuce

In a pot add a drop of olive oil with one teaspoon unsalted butter
Add four spring onions
Add any soft lettuce finely shredded and tumble onto butter and oil
Stir lettuce and spring onions, wait for the lettuce to wilt
Add frozen baby peas
Add one cup (depending on how many peas) of hot chicken stock
Allow to cook with lid on (low heat) for 20 min or until really soft
Enjoy!

Fried rice

Here is the recipe for my fried rice pictured below:

Ingredients (serves 4)
1 cup long grain white rice
2 eggs
2 teaspoons vegetable oil
2 bacon rashers, chopped
1 carrot, peeled and grated
2 shallots, trimmed, finely sliced
1/2 cup frozen peas, thawed
1 tablespoon soy sauce, plus extra to serve

Method
Cook the rice in a large saucepan of boiling water for 12 minutes or until tender. Drain and leave to cool.
Using a whisk, lightly beat eggs in a small bowl. Heat oil in non-stick wok or large frying pan over medium heat. Add eggs. Swirl over base to form an omelette. Cook 2 minutes. Turn over. Cook 2 minutes until set. Transfer to a chopping board. Set aside to cool slightly. Cut into short strips.
Add bacon to wok. Cook 4 minutes until light golden. Add carrot. Stir fry 1 minute. Add shallots, peas and rice. Cook, stirring, 3-4 minutes. Add egg and soy sauce. Stir until heated through. Serve immediately, with extra soy.

Enjoy!

super quick meals

Easy Peasy Beef Kebabs with vegetables and a very quick fried rice. Pictured in the wok is a chicken a red capsicum stir-fry that also takes hardley any time to whip up. I love quick cooking - especially with recipes like a yummy fried rice that can be taken for lunch to work the next day.