I have been trying to get organised for as long as I remember.  I’m often dreaming of the day when my household runs smoothly and I’m not flying by the seat of my pants.

I am starting a university degree this week and need to be able to juggle study with working two days a week teaching, lesson planning, blogging and running the household.  I don’t know how I am going to fit it in if I don’t get super organised.  I have the Kikki. K weekly planner out – mind you I bought it a year ago and it has been sitting on my desk collecting dust, and I now just need to put pen to paper to make all this happen.  Well that’s the plan anyway…

One thing that really needs attention is the kids routine.  My goal going forward is to have ready made meals prepared and ready to just heat up when the kids get home from school.  They are starving when they walk through the door and start demanding toast, weetbix, anything I can prepare quickly.  Well no more I say!!!

We all have that one go to recipe that is quick and easy to cook and everyone loves.  In my household it is my tuna mornay pasta bake.  I have not met a child that does not like this meal.  It’s a great one to serve when the kids get home from school starving.

What is your favourite quick and easy meal that the kids love?

Main Ingredients

300g dried penne pasta

60g butter

2 tablespoons plain flour

2 cups milk

1½ cups cheddar cheese, grated

1 (425g) can tuna in oil, drained and flaked

1 cup frozen peas

4 shallots, diced

½ cup breadcrumbs

In Your Cupboard

salt

ground black pepper

Method

Preheat oven to 180°C.

Cook penne following packet instructions and drain.

Meanwhile, melt the butter in a large saucepan over medium heat.

Add the flour and cook, stirring for about 1 minute.

Reduce the heat to low and add 1 cup of the cheddar cheese, stirring until cheese is melted.  Add the tuna, onions and cheese mixture to the pasta and transfer to an overproof dish.

Sprinkle with breadcrumbs and remaining cheese and bake for 15 minutes or until golden.

I have been staring at the 2 avocados on my counter for the last week waiting for them to ripen.  I could of made the usual things I always do such as guacamole, nachos, spread them on toast with grilled tomato, but thought I would try making a dish that I used to order at my favourite Italian restaurant.  This dish makes a great entree!

What dishes do you like to make with avocados?

MAIN INGREDIENTS

2 avocados

300g penne pasta

1 clove garlic

1 tablespoon cream

Parmesan cheese

salt to taste

IN YOUR CUPBOARD

1 teaspoon olive oil

METHOD

Cook pasta in a medium saucepan of boiling water until tender.  Drain and keep warm.

Meanwhile, remove avocado flesh from their skins and place into a medium size bowl.  Mash avocado leaving some large chunks for texture.

Heat oil in a medium size fry pan and fry the garlic until slightly brown.  Add the avocado and cream and stir to combine.  Add salt and pepper to taste and keep covered and warm until pasta is cooked. Place pasta into bowls, top with avocado mixture and Parmesan cheese.

Serves 4 as an entree.

Winter is on it’s way and nothing beats curling up in front of the fire with a tasty curry.  Below is one of my favourites.

MAIN INGREDIENTS

1 small brown onion, diced

2 cloves garlic, crushed

1 red chilli, diced finely

100g red lentils

3/4 cup coconut cream

350g cauliflower florets

Coriander to serve

IN YOUR CUPBOARD

1 tablespoon olive oil

1 teaspoon coriander seeds

1 teaspoon cumin seeds

1 teaspoon curry powder

1 teaspoon turmeric

3 cups water

Salt to taste

METHOD

Heat oil in a large saucepan, add the onion, garlic and chilli and fry until onion is soft.  Stir in spices.

Add the tomatoes, lentils and water.  Simmer uncovered for 30 minutes.

Add the coconut cream and cauliflower, cover and simmer for 10 minutes until cooked.

Serve topped with fresh coriander.

FLOURLESS CHOCOLATE CAKE

MAIN INGREDIENTS

250g dark cooking chocolate, chopped

1 tablespoon Kahlua

125g ground hazelnuts

IN YOUR CUPBOARD

100g caster sugar

100g unsalted butter

5 eggs separated

Icing sugar

METHOD

Preheat the oven to 180 degrees Celsius.

Grease a 23cm springform tin and line it with baking paper.

Melt the chocolate, sugar, butter and Kahlua together then stir in the ground hazelnuts.  Beat the egg yolks into the hazelnut mixture one at a time.

In a separate bowl whisk the egg whites until they form soft peaks.  Slowly fold the egg whites into the hazelnut mixture and then pour into the prepared tin.

Bake for 50 -60 minutes or until cooked through.

You will need to wait until the cake is completely cooled before turning it out to be served.  I didn’t do this the first time and my cake cracked in half L

Serve dusted with icing sugar.

Adapted from a recipe found in The Essential Baking Cookbook  

I love friands!  These are just perfect served with a cup of tea and just melt in your mouth.  What are you favourite treats to serve with a cuppa?

Main Ingredients

250g icing sugar

125g almond meal

180g butter, melted

6 egg whites, lightly beaten

100g dark chocolate, finely chopped

In Your Cupboard

100g plain flour

Method

Preheat oven to 180 degrees celsius

In a large bowl, combine the sugar, flour, almond meal, butter and egg whites.  Mix until all ingredients are combined.

Spoon mixture into a greased friand pan and top each friand with chopped chocolate.

Bake for 20 minutes or until a skewer comes out clean when inserted into the middle.  Let friands cool in the pan.

Serve with a cup of tea.