Basic Pasta Sauce - 4 ways!

Well haven't I been a busy little bee since my last update. Things have been absolutely hectic for the last 4 months but I have decided to keep updating every now and again with fav recipes etc.

Last night I was spending a quiet night in so took the opportunity to make one of my favourite pasta sauces. What I love most about this classic Napoletana sauce is that it can be the base for four yummy dishes! Simply serve on top of pasta with some freshly grated parmesan, use it as the base for a vegetable lasagne, add seafood marinara mix for an amazing pasta marinara or add some grilled chicken pieces and kalamata olives for a chicken cacciatore.

Because this is a sauce from scratch, it does require about 1-1.5 hours of simmering so is not always the most convenient week night meal but makes for a very impressive weekend dinner party meal!

Napoletana Pasta Sauce

 

picture from http://www.better-living-ideas.com/

Serves: 6

Preparation time: 5 minutes

Cooking time: 1hr10mins - 1hr40mins

Ingredients

2 tbsp olive oil

1 x medium brown onion, finely diced

1 x clove garlic, crushed

2 x 400g can Italian Diced Tomatoes

2 tbsp Tomato Paste

1/2 cup dry white wine

1 1/2 cups water

1 tsp chicken or vegetable stock powder

2 tsp white sugar

3 x shallots, finely diced

Basil leaves, roughly chopped

Method

1. Heat oil in large saucepan, add onion and cook until soft, add garlic and cook for 1 minute.
2. Add in tomato, tomato paste, wine, water, stock and sugar. Stir and leave to boil.
3. Once boiling, add shallots and basil, reduce heat and simmer for 1-1.5 hours depending on how thick you would like the sauce.
4. Serve over pasta, add to vegetable lasagne, add seafood marinara mix for pasta marinara or add grilled chicken and kalamata olives for a cacciatore sauce. 

Enjoy!! x

Penang Holiday!

Hi guys,

Well I've been very quiet on the blog front because I just got back from 7 nights away at tropical bliss!

We went to Penang, which is an island state of Malaysia. We stayed in the amazing Shangri-La Golden Sands at Batu Ferringhi and had an absolute blast.

Our days were spent lazing by the resort pools, enjoying delicious cocktails, getting massages, watching the sunset on the beach and bartering our hearts out in the night markets. All in all, a perfect way to spend a week away from Brisbane. It turned out to be a nice co-incidence that we spent the week in 35 deg, 75% humidity while Brisbane was encountering the coldest week of weather on record!

Now I know you all must be dying to see photos so I have created a short video montage with all of the highlights. I just love my MacBook Pro and all of the amazing features like iMovie!

I'm going to quickly throw out a quick plug about Malaysia before you get to see the movie... this was my second time to Malaysia and once again I had a fabulous time! Malaysia is a great place to visit on a low budget because you can nab amazingly cheap fares with AirAsia to Kuala Lumpur and then you can travel all over the country! The island destinations of Penang and Lankawi are beautiful places to visit and you can get very cheap accommodation in gorgeous resorts and the food, alcohol, shopping and activities are really well priced. Next time you're thinking of a quick getaway - make sure you put Malaysia on your radar.

Here is the movie I made, apologies in advance, I didn't upload the HD version (I was too impatient) so the quality isn't the greatest.. you'll get the general picture though!

Enjoy!!

G xx

Cast your vote against Live Animals Export!

Cast your vote against Live Animals Export!

Absolutely appalling, please do the right thing and visit the site, watch the videos and then follow the links to Take Action !!

MicroSteamer - Ginger Shallot Snapper with Vegetables and Rice

Tonight I am excited because I just used a BRAND NEW piece of Tupperware, never before released and it has just amazed me!!!!!

Tupperware have just released the MicroSteamer!!!

Tupperware MicroSteamer www.tupperware.com.au

Now a very quick rundown of the product, I'm no longer a demonstrator so can't give you all of the facts but basically it is one of the first microwavable items in the world which contains metal. The base is made out of the same material as the Tupperwave Stack Cooker and that is where you put the water. The you have a deep steaming dish which sits in that, it is metal encased in very special tupperware plastic which stops and microwaves from getting inside. Then it has a shallow steaming dish which sits on top of the deep one and then a special lid on top.

I am pretty sure this is one of the only products out there which allows super fast true steaming in the microwave!

Tonight I tested out the MicroSteamer by making some very yummy ginger shallot steamed fish with steamed vegies and rice. I am proud to say that everything I used was made from Tupperware (yes I am a tuppaholic and own too much tupperware to fit in my cupboards) and goes into the dishwasher for easy cleaning.

Ginger Shallot Snapper with Vegetables and Rice

Preparation time: 10 mins

Cooking Time: 30 mins

Serves: 2

Weightwatcher's Pro Points: 11 per serve

Ingredients:

2 x pieces of snapper (or any white fish suitable for steaming)

2cm piece of fresh ginger, cut into small matchsticks

1 x lime, cut into small wedges

1/2 bunch of coriander

3 x individual shallots, chopped finely

1 x carrot, chopped into sticks

1 bunch bok choy, roughly chopped

3 tbsp soy sauce

1 tbsp peanut oil

1 cup Jasmine rice

Method: 

1. Cut some slits into the fish and stuff with lime and ginger.

2. Place the fish in the shallow steaming dish on top of buk choy leaves.

 

Snapper on bok choy leaves stuffed with lime and ginger

 3. Place the corinander on top of the fish.

4. Place the rest of the bok choy and the carrots into the deep steaming dish.

Carrots and Bok Choy

5. Cook the rice, either using the Microwave Rice Cooker or on the stove.

Fluffy Rice cooked in the Tupperware Rice Cooker

5. Steam the vegetables for 10 minutes on 800watts in the Tupperware MicroSteamer as per the instructions.

6. Add the fish in the shallow steaming dish on top of the vegetables and Steam for 5-8 minutes on 800 watts.

7. While the vegetables and fish are steaming, mix the shallots, soy sauce and peanut oil into a dressing.

Soy Sauce, Shallot and Peanut oil dressing

8. Once veggies and fish are finished steaming, serve on a bed of rice topped with the dressing and bon apetite!

Yum Yum Yum!!!

Now fish may not be your thing so do not stress, when you get the Tupperware MicroSteamer it comes with a fantastic recipe book... I cannot wait to make some vegetable dumplings!!!

Recipe Book that comes for free when you purchase

I challenge you to all get creative in the kitchen, it is a great way to switch off and a fantastic way to share love with all of those around you.

If you are interested in purchasing any Tupperware products or hosting your own get together to get loads of free stuff, please get in contact with me because I know an amazing demonstrator!!

I highly recommend the Tupperware MicroSteamer but if you don't have one, you could modify the recipe and steam conventionally on the stove or in an electrival rice cooker if it has steaming trays.

Enjoy & I look forward to your feedback!

xx G

Gluten Free?

Hi guys,

Well this might come as a shock but I'm sending a shout out to the cyber world for some help...

I have always struggled with tummy troubles and lately a few different people (dr's, acupuncturist, friends) have suggested that I try going Gluten Free.

(http://www.nashvillescene.com/images/blogimages/2011/03/27/1301268201-gluten-free.jpg)

I have been tested for Coeliac in the past and have been given the all clear but I suffer from a bit of IBS so I thought if there are so many people swearing by the Gluten free lifestyle, I should at least give it a go.

Now I just don't want to jump straight into anything because I know that if I go too hard too fast that I will fall on my face.

Does anyone out there have any helpful links, books, recipes that might help me put together my plan of attack??

First place I was going to start was...

(http://www.dummies.com/store/product/Living-Gluten-Free-For-Dummies-2nd-Edition.productCd-0470585897.html)

Please email me or comment on my blog with any help or suggestions... much appreciated!!!!

xx G

Get some great music into you!!!

I love the Wombats and they were on Triple J with Tom & Alex yesterday morning.

The Wombats - picture courtesy of http://www.noofficialmusic.com/wp-content/uploads/2011/01/The-Wombats-500x333.jpg

They played two songs live and acoustic... Their latest hit "Into the Fog" & a new Like a Version of "Price Tag".

Make sure you listen to this.. you won't regret it! Wombats Live on TripleJ if you want to miss all of the chat then just go to 4:35 and 13:07.

xxG

Winter Warmers

With the crisp weather imminently upon us, I thought it timely to post one of my favourite winter warmers.

I'm sorry this photo really doesn't give the soup justice

This recipe has a very funny story attached to it. Growing up (and still now) this was/is my second favourite soup, behind Matzoh Ball Soup, but my mother was not always honest about it's content.

As children, the G kids loved broccoli but hated zucchini (don't worry, I now love all vegies) ... so of course as all mothers do, Mumma G told us all it was "Broccoli Soup"... it wasn't until I was late in my teens that my mother slipped up and told me that it was actually made with zucchinis and that broccoli wasn't even an ingredient!

Never the less.. this soup is amazing.. I have never heard a complaint and it is one of the only times where my man will eat carrot or zucchini. This soup is extremely healthy with 4 types of vegetables and is served best with some crusty toasted bread. One serve is filling enough to have as a main dinner meal or to make it go longer serve a small amount as a starter.

Big shout out to Mumma G, hope you don't mind that I shared another amazing family recipe but I couldn't help myself!!

Preparation time 10 minutes

Cooking time 20 minutes

Serves 6

Ingredients

60g butter 

4 zucchinis, finely chopped

1 carrot, finely chopped

1 potato, finely chopped

2 leeks, finely chopped

3 tsp chicken stock powder (if you use Massel brand then the soup will be completely Vegetarian friendly and Gluten free!!)

3 ½ cups boiling water

2 tbsp parsley, finely chopped

½ cup extra light thickened cream

Salt & Pepper to taste

Method

1. Melt the butter in a large pot and add the zucchini, carrot, potato and leek. Stir the vegetables for about 5 minutes until they are all covered in the butter 

step 1 - chopped vegies covered in butter

2. Dissolve the chicken stock powder in the boiling water and add to the pot and bring to the boil
3. Add the parsley, reduce the heat and simmer covered for about 15 minutes

Step 3 - brought to the boil and about to cover and simmer

4. Use a Bamix (stick blender) to puree the soup and stir through the cream just before serving

I love freezing all of the leftovers into individual portions for a really healthy meal on the go!!

ENJOY!

$0 to Rich

Now that I have your attention, I want to blog about something which should be meaningful to most people out there. Money is a very delicate topic and it's so easy to try and put the value of money out of our minds by telling ourselves that there are more important things in life but at the end of the day... money makes the world go around and how we earn, spend and value it can often define who we are as people.

I was very fortunate to grow up in a household where my parents held it in the highest regard to give me and my three siblings every opportunity to ensure that we grew up as well rounded individuals. They did an amazing job at this but not without lots of sacrifices. I personally struggled a lot when I first moved out of home because I got stuck in the trap of wanting everything that I was used to and not only did I just want everything, I wanted everything NOW. I fell into the trap of credit cards and basically excused away every single purchase, holiday or concert that I wanted.

Once I realised my problems, in typical style I immediately tried to fix things but unfortunately it takes a whole lot longer to repay thousands of dollars of debt than it does to rack it up. To this day I am still paying the price of my irresponsibility but have been determined to turn things around.

A real turning point for me was reading a book by a very smart and savvy Australian woman, Tracey Edwards.

$0 to Rich was the second book by Tracey and was very pivotal in my realisation that my habits had to change and that getting back on my feet wasn't going to be the impossible task that I had always made it out to be in my head. She helps you define what it means to be "Rich" as it doesn't always have to be about how much money you have. I would recommend this book to anybody, not just females (even though the bright pink cover may be a bit off putting for some), and even to people who may not be in financial trouble.

The most important message for people is to start now. Don't wait for that payrise or until after your next holiday... Spend the time now setting your goal and work out how to reach it.

Here a few tips of my own that I have worked out along the way:

• Always pay off debt first... If you choose to "save some" while you still have debt you are essentially tipping money down the drain because banks will always charge you more interest than they are willing to give you.
• Set yourself realistic goals... if you stretch yourself too far with your savings/debt repaying you will fall short and end up undoing all of your hard work
• Monitor what you spend your money on and then set a budget around that... The easiest budget out there is 33.33/33.33/33.33. This means 33.33% of your net wage goes to expenses, 33.33% goes to spending and 33.33% goes to paying off debt/saving.
• It doesn't matter how much you earn... the best pay rise you can give yourself in order to save more is to spend less!!!

A great place to start with spending less is budgeting. The government has a fantastic MoneySmart website which covers a lot of ground and is a free place to find all of the tools that you need to get yourself into a healthy financial position.

I hope some of the above has helped... I have been known to tailor some budgets and saving plans for friends so if you do want some more personal help just drop me a line!

xx Suzie G

Patty Cake Patty Cake Bake me a Cake!

Greetings my followers!

Sorry that I have been holding out on you. 

Alot of my friends/family always ask me for the recipe for my yummy (if I do say so myself) Vanilla Patty Cakes. This is such a versatile recipe for any occassion and once again it is probably the most basic recipe you will come across! Just let your creativity juices flow and custom decorate any way you please!

As you can see by the above photo, I most recently made these for a very special friend. I made the 40s myself with Regal Sugar Fondant (similar to marzipan but tastes sooooo much better). My favourite place for cake decorating supplies is Cakes Around Town at Westlake. They have a huge range and will even custom make things for you! A 250g pack of the Regal Sugar Fondant will only set you back about $4.50 and a packet that size will last and last and last!!! The trick is to roll it out with a rolling pin onto a little bit of Icing Sugar (not flour!) and use a very sharp knife or a cookie cutter to make your shapes. A handy hint is to make a stencil with baking paper and then place on top of the rolled out Fondant to cut out perfect shapes, words and if you're really brave you can make 3D creations like flowers! Then when you're finished put your left overs in an air tight container - Tupperware Modular Mates are amazingly airtight and will store your Fondant for months.

Now to the recipe! (from Australian Woman's Weekly COOK recipe book)

Preparation Time 30 minutes Cooking Time 20 minutes Makes 24

Ingredients:

Cup Cakes

125g butter, softened

1 tsp vanilla extract

⅔ cup (150g) caster sugar

¼ cup (60ml) milk

1½ cups (225g) self-raising flour

3 eggs

Vanilla Butter Cream

125g butter, softened

1 teaspoon vanilla extract

1½ cups (240g) icing sugar

2 tbsp milk

Method Cup Cakes:

1.    Preheat the over to 180º/160 º fan-forced. Line 2 x 12-hole patty tins with paper liners

2.    Combine Ingredients in a small bowl of electric mixer; beat on low speed until ingredients are just combined. Increase speed to medium; beat about 3 minutes or until mixture is smooth and changed to a paler colour.

3.    Drop slightly rounded tablespoons of mixture into paper cases. Bake, uncovered, 20 minutes. Turn cakes onto wire racks; turn top-side up to cool.

4.    Make vanilla butter cream. Decorate cakes as desired.

Method Vanilla Butter Cream:

1.    Beat butter and extract in a small bowl with electric mixer until as white as possible.

2.    Gradually beat in half of the sifted icing sugar, milk, then remaining icing sugar. Tint with food colouring if desired.

ENJOY! xx

Honey Soy Grilled Chicken with Grilled Asparagus and Cob of Corn

HI PEEPS!

Here to put down a quick recipe.

Life has been absolutely hectic for me lately, I have barely had time to itch myself let alone blog..

Sometimes you want to cook something quick, easy, healthy and of course YUMMY. I last whipped this meal up from scratch in under 30 minutes when we were rushing off to the cricket. It is very tastey, very filling and it saved Damo & I from spending big on crappy stadium food.

This one is an original Suzie G creation so please treasure it!

Honey Soy Grilled Chicken with Grilled Asparagus and Cob of Corn

Preparation time: 15-20mins (depending on how much of a rush you're in)
Cooking time: 10-15mins (depending on your multitasking ability)
Serves: 2

Chicken Marinade:
2 tbsp sesame oil
1 clove of garlic, crushed
1/3 cup soy sauce
2 tbsp honey
2 tbsp lemon juice

Other ingredients:
500g skinless chicken breast
1 bunch of fresh raw asparagus
2 cobs of raw sweet corn
2 tbsp olive grove lite spread (1 tbsp to coat the cooked corn)

Preparation:
** Mix all of the ingredients for the marinade in a bowl until thoroughly combined** Chop  the chicken into small strips (or cubes if you want to make into kebabs)
** Marinate the chicken in a marinating dish and leave in fridge for about 5 mins (i think left in the fridge for 30 mins is ideal but is dependant on how much spare time and how organised you are)
** Coat the asparagus lightly with 1 tbsp of olive grove and cracked salt and pepper

Cooking:
** Boil a pot of water and add cobs of corn, cover and leave to simmer for about 10 mins or until tender
** Grill chicken and asparagus on the BBQ (I love using the BBQ because it means Damo gets to cook!!)

Suzie G Hint 1: get yourself a Tupperware Season Serve.. they cost around $30 and they are the most amazing marinating dishes. The tenderise the meat whilst staying completely liquid tight and go in the fridge, freezer or dishwasher!!

Suzie G Hint 2: when we have people over for dinner I usually increase the recipe size (depending on how many people are coming) and I put the chicken on to skewers and make kebabs.. it looks much more impressive!

QLD Floods 2011

 (photo www.couriermail.com.au)

Ok so apologies to all that I haven't blogged in over a week!!

Although I am sure you have all been preoccupied with what's going on in the northern part of Australia.

I have been rather busy myself with the evacuation of our place then the clean up of our place and the clean up at Damo's work.

I have been staying with my parents and my mum is so wonderful that I haven't had to cook at all!!

I wanted to quickly blog to share another blog which I have come across... Brisbane has been overwhelmed by the number of volunteers and this has meant that a lot of people who have wanted to help out haven't been able to.

Something that everyone needs to do while they're out there working is to... eat. When we did the major clean up at our place I ate breakfast at about 7:30am and then didn't eat again until 8:30 that night.

This lady Danielle has looked into how you can help by providing food for those in need! Check out her blog at http://www.digella.blogspot.com/ if you are feeling helpless and wanting to lend a hand.

There are so many amazing Queenslanders out there and we thank everyone who helped us during this tough time and to all of the people who offered their unwavering support!!!

Lots of love from my temporary home xxx

Creamy Salmon Pasta + Cookies and Cream Cheesecake Slice

Tonight I want to quickly share a recipe with you all that I just created!

Damo said he felt like pasta for dinner so I whipped up a creamed based salmon sauce!

I don't really have a name for it yet but I was promptly told it was "very yummy baby" and it was enjoyed so much so that he finished his own bowl and then proceeded to finish the scraps at the bottom of my bowl!

So here's the recipe but feel free to tweak it as much as you like as I only quickly slapped it together.

Ingredients:
brown onion, finely diced
2 cloves of garlic, crushed
6 mushrooms, thinly sliced
50g baby spinach, roughly chopped
1 tbps italian parsley, finely chopped
2 tbsp parmesan cheese, finely grated
dash of white wine (maybe like 1/4-1/2 cup??)
250ml light philadelphia cream for cooking
185g can Tassal premium tasmanian salmon in springwater
1 tsp cornflour
Linguine pasta

Method:

1. Heat oil in pot and saute onion until soft, add garlic and cook for about a minute. 
2. Add the mushrooms and wine and stir until mushrooms are soft. 
3. Add the cream and stir until smooth and combined, add the cornflour and leave to slightly thicken for about 2 minutes. 
4. Add in can of salmon and stir to separate chunks until salmon is evenly distributed.
5. Add the spinach, parsley and cook until spinach is tender, stirring occasionally.
6. Stir in cheese before serving.
7. Serve with linguine and topped with parmesan cheese.

ENJOY... oh and it goes very well with a big glass of Crowded House Sauvignon Blanc!

Little side note - I love using Philadelphia cream for cooking (still dreaming that those hot angel guys will appear in my kitchen) and I always use the light version. Kraft have released a few cream cheese cookbooks over the years but I have recently discovered that they have published all of the recipes at http://www.philadelphiacreamcheese.com.au/Recipes/Dinner.aspx so go and check it out.

If you're feeling adventurous you could try the yummy yummy cookies and cream cheesecake slice, I have included a picture below because Steph (from work) made it last weekend and brought me a piece to work.. absolutely divine!!

Peace out.. G xx

Baking Baking Baking....

Hi all,

What to blog about today... I think I want to share my baking passion with you all and maybe inspire people to get creative, bake from scratch and get to know how rewarding it can be make something yummy that makes your loved ones happy!!

I try and bake at least once a week, usually on Sunday while my better half is at work, but lately I have gone slightly overboard...

I wanted to share a few yummy goodies that I have made lately.

CHRISTMAS! I LOVE CHRISTMAS!!! One of my favourite things about Christmas is gingerbread!! So much so that this year I tackled a traditional gingerbread house... from scratch!!! (I used the recipe out of the 2010 Coles Christmas flyer which was free at Coles!!)

               

Some Christmas cookies (both were made from www.taste.com.au recipes and used the fewest and easiest ingredients I could find)

I went on a little birthday cake baking spree... I have the number thing down pat but really want to get into more complicated cakes now! For the cakes below I used the recipe for my favourite ever cake.. the AWW Family Chocolate Cake and used all of creative juices for the decorating!

          

Suzie G handy hints for baking:

1. Find the simplest recipe that you can - some of the yummiest things I have ever made have come from "kids" recipes. They usually use the least complicated ingredients.. I mean who really uses almond essence?? Simple recipes are less daunting and the easier something is to do usually means you will do it again.. especially once you realise that 20 minutes of baking can lead to days and days and DAYS of yummy treats.. (except if you live in my house.. the way to Damo's heart is definitely through his stomach!!) a great place to find easy recipes are at www.taste.com.au 
2. Build your pantry up slowly - it is definitely cheaper to bake from scratch but it can be a bit costly to buy everything at once. I would start by getting flours, cocoa, vanilla extract/essence, bicarb and caster sugar. most recipes will use those staples, then as you go along and find new recipes, buy the extra one or two ingredients as needed. The ingredients will usually last more than 5 recipes so you won't have to keep rushing out to the shops everytime you want to make that new brownie recipe that you love!
3. Get to know your oven - I have lived in a lot of rentals in my life and so I always do a few test cases in an oven before I go crazy on a new recipe!!! Find out what the best setting is for baking by either reading the manual or by trial and error! Technology means that items get bigger and better everytime so be very wary of new ovens and the expensive ones! They tend to be more powerful than the old school ones so start by setting temps to 5 degs lower than the recipe and remember that you can also cook for longer if you need to but it is bloody hard to turn back time once your cake is already burnt!!
4. Read the recipe at least three times before you start - my mum taught me this rule a very long time ago and trust me it works.. I even re-read recipes that I have been making for years. It is so easy to miss a simple step or to put in a wrong quantity but trust me it is worth spending an extra 5 minutes reading a recipe because using salt instead of sugar could scar you for life!

Now that you have read this... I challenge you to stop baking from packet mixes. You will get such a higher sense of satisfaction by baking from scratch and that satisfaction will make the whole baking experience so much more enjoyable.

Remember to always cook because you want to, not because you have to!!

My final word is to remember to SHARE!!! As much as I love some of my recipes, I always make extras or sacrifice some of my own to share with family, friends and work colleagues because you get so much more enjoyment by making others happy (not to mention that sharing helps the waist line)!!

Checkyas later!! G xx

Fried noodle, chicken and bok choy

One of my favourite things to do in life is cook! I inherited this from my wonderful mother who always taught me to read a recipe in its entirety three times before you start. To this day, I even re-read recipes I know by heart before I start (just in case). I think a very important thing with cooking is to cook because you want to, not because you have to. I also love making new wonderful things to impress my better half and to this day haven't really come across a meal that he hasn't devoured!!

I often bring my leftovers into work and have people ask "what's that amazing smell" so I have decided to share some of my favourite recipes on this blog. Please be ware that most of these are from somebody elses recipes so I will always cite where I have got it from to give the creator the true credit they deserve. Most of the time I will tweak things a little bit so look out for my handy hints along the way!

The first recipe I am sharing is a fried noodle and chicken dish - one of our absolute favourites that we pretty much fight over the leftovers!! My better half and I recently visited Japan so I got a lot of inspiration to cook more simple yet flavoursome asian dishes. Please note these dishes are always enjoyed better with chopsticks!!!

ENJOY!

Ingredients:

250g dried rice stick noodles

1 tablespoon peanut oil

3 eggs, beaten lightly

1 medium brown onion, chopped finely

2 cloves of garlic, crushed

2cm piece fresh ginger, grated

500g chicken mince

500g baby bok choy (or regular), chopped coarsely

¼ cup soy sauce

3 tbsp oyster sauce

½ cup chopped fresh coriander

3 cups (240g) bean sprouts

Method:

1.    Place noodles in a large heatproof bowl; cover with bowling water and stand for 5 minutes or until tender, then drain.

2.    Add a little oil to the headed wok. Add half of the egg, swirl to cover base of wok and cook until set. Remove omelette from wok and repeat the process with remaining egg. After omelette has cooled, roll tightly and slice thinly.

3.    Heat remaining oil in wok, stir fry onion, garlic and ginger until onion softens. Add the chicken and stir fry until cooked through. Add bok choy, soy sauce and coriander, stir fry until bok choy is tender. Stir in noodles, omelette, sprouts and oyster sauce and mix until all combined and heated through.

Recipe courtesy of Australian Women’s Weekly Fast Chicken but tweaked to perfection by me!

Ask Suzie

So this is the first post of my new blog.

A little thing that I have started to keep myself nice and busy throughout 2011 and also a place where I can share information on just about anything.

If you don't already know me... there's something that you really need to know... I KNOW EVERYTHING.

Well at least I think I do, or better put, if I don't know something, it only takes me about 2 minutes to find out about it.

I love to research, I love giving advice (not always taking it) and I LOVE being right. One thing I love about my friends, family and peers is that they often come to me for the answer because it's easier to "ask suzie" than to search for themselves - this keeps me nice and busy and makes life V interesting!

I have started this blog so that people can ask questions, share knowledge, get an insight into some new things and of course so that people have a place to come to waste time on the internet (not like there isn't already enough places out there) ... jump on board peeps!!

TTYL