Anything Night Tonight

Do you ever have an ‘Anything Night’? Perhaps to use up leftovers, clear out your cupboards, or simply because you can’t be arsed cooking? We don’t have them very often because I generally have a weekly meal plan posted on the fridge (complete with who’s cooking, who’s doing dishes and so on); however, this past week, a few of us have been sick on and off, so I decided to forgo the meal plan this week and just take it one day at a time. Continue reading


River Canyon Restaurant

Last year we had a bit of cash saved up and decided to go out for Christmas dinner instead of cooking at home. After looking around to see who was open, we ended up deciding on the River Canyon Restaurant in Parramatta. River Canyon is located at 96 Phillip Street in Parramatta, NSW and is best known for its buffet meals and live shows.

As with most restaurants, Christmas dinner is a bit pricier than the normal fare, but the cost is well worth it. The Xmas prices are tiered according to age as follows: Continue reading

Creamy Carrot, Broccoli and Silverbeet Soup

English: A bunch of carrots (Daucus carota), w...


This dish takes a while to make, but it is worth every minute. Like many green foods, it looks a little gross but I assure you it tastes absolutely delicious. Filling enough to serve as a meal for eight people, this soup is a great way to get some veges in your diet.


4 Tbsp vegetable oil
4 Tbsp minced garlic4 Tbsp minced ginger
4/3 cup diced onion
3 tsp curry powder
800g carrots, chopped
400g broccoli, chopped
400g silverbeet leaves, chopped
10 cups chicken stock
6 Tbsp orange juice
½ cup heavy cream
1 – 3 tsp white wine vinegar
salt & pepper


Heat the vegetable oil over a medium-low heat. Add the garlic, ginger, onions and a pinch of salt. Stir well, cover and reduce to low. Cook, stirring occasionally until softened (around 8-10 minutes). Stir in the curry powder and 1 tsp salt. Add the carrots, broccoli, silverbeet, stock and orange juice. Stir well, cover and bring to a simmer over medium heat. Cook, uncovered, stirring occasionally until the vegetables are very tender (around 7-20 minutes). Take the pan off the heat and allow to cool for around 5 minutes. Working in batches, puree the soup in a blender – fill the jar no more than halfway and vent the lid, topping with a folded kitchen towel to prevent hot splashes. Wipe the pan clean and return the pureed soup to the pan. Add the cream and ½ teaspoon of vinegar. Season with salt and pepper. Taste the soup and adjust vinegar, salt and pepper to taste. Slowly bring to the boil, stirring constantly. Ladle into soup bowls and serve with your favourite garnish. Serves 8.

Spicy Pasta Yasmina

My beautiful daughter Yasmine created this delicious dish, which we then named after her. It is very economical and feeds a family of 6. Thanks to my husband for allowing me to re-publish this from his blog, A Wombat’s Web.


  • 500g pasta
  • 500g beef mince
  • 1-2 Tbsp soy sauce
  • 1 green capsicum
  • 1 shallot
  • half an eggplant
  • 3 slices pineapple
  • 1 tsp ground black pepper
  • 1 Tbsp Rogan Josh curry paste
  • 1-2 Tbsp BBQ sauce
  • ¼ cup of water
  • 2 handfuls of shredded cheese


  • Cook pasta according to directions. Strain.
  • Meanwhile, brown mince in a little oil.
  • Add soy sauce and stir through.
  • Mix in the pepper and shallots.
  • Add the pineapple, eggplant and capsicum. Stir through.
  • Stir in the curry paste & BBQ Sauce, then add the water.
  • Simmer until done, stirring occasionally.
  • Add the pasta and stir through, ensuring it is well coated.
  • Add the cheese and stir it through.
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1 Million Kilo Challenge

I am gearing up to get started on the 1 Million Kilo Challenge. I am starting a week later than everybody else, because of the initial cost of stocking up on groceries.

Tomorrow, I will be shopping, using the grocery list provided multiplied by 5. But you are a family of 6, I hear you cry! True, but I have been seeing people on the challenge forums commenting that they are struggling to finish their meals. Therefore, I figure I can probably get away with giving half serves to Yasmine and Storm. After all, if an adult can’t eat a full serve, an eight year old surely won’t!

While we are shopping tomorrow, we will actually be starting the challenge on Sunday. This is because Saturday is the big day of the Toastmasters Contest. Lunch will be provided and the day will be finished off with a social dinner. Rather than blow the challenge before it even properly begins, I decided it would be best to simply wait until after the conference to begin the challenge.

And a challenge it will be! I am used to skipping breakfast and eating a late lunch, and don’t generally eat again until dinner. Looking at this menu, I will be eating breakfast, morning tea, lunch, afternoon tea, dinner and supper. Granted the portions will probably be smaller (and will definitely be healthier), but eating so many meals will definitely take some getting used to!

Have a great evening, and don’t forget to support the Kids Helpline here:

Onion Spaghetti

A can of Contadina tomato paste.

A can of Contadina tomato paste. (Photo credit: Wikipedia)

I got this recipe from and cooked it tonight. Everyone loved it! The only thing I did different was serving the spaghetti on individual plates and spooning the sauce over the top instead of mixing it all together in a serving bowl. Unfortunately, I forgot to take a photo lol.

1 kg spaghetti
8 large brown onions, sliced
4 cloves garlic, crushed
4 tablespoons olive oil
2 x 400g cans of whole peeled tomatoes
2 tablespoons tomato paste
2 teaspoons salt
fresh black pepper
20 leaves of chopped fresh basil
1/2 cup of water

Heat Oil in frypan and brown onions and garlic until soft.
Add tomato paste and peeled tomatoes and stir until mixed.
Add salt, pepper and basil then add water, cover and let simmer for 20 minutes, until sauce thickens.

While the sauce is simmering, cook the spaghetti according to packet directions.
Strain and mix with sauce in a large mixing bowl.