Recipes: Beef Fried Rice

In my family, fried rice is traditionally a dish you prepare when you have lots of left-over bits that you don’t know what to do with. It’s a dish you prepare on the fly with minimal thought given to it. This particular fried rice dish, however, was entirely intentional right down to the rice prepared.

Beef fried rice


  • 2 rice bowls of rice cooked in beef stock (Campbell’s Real Stock works just fine)
  • 2 eggs, beaten
  • 100g of bean sprouts
  • 100g of baby spinach leaves
  • 100g of white mushrooms, sliced
  • 200g of beef, sliced
  • 2 tbsp soy sauce
  • 1 tsp ground garlic
  • dash pepper
  • 1 tsp ground ginger
  • dash of red wine


  • In a bowl, add cooked rice with pepper, garlic, ginger and soy sauce. Mix well. Set aside.
  • Stir fry the beef and add red wine. Add bean sprouts, spinach and mushrooms. Drain the liquid.
  • Add a little more oil and add in the egg.
  • Once the egg is mostly cooked, stir in the rice. Cook a little longer until everything is thoroughly mixed.
  • Remove from heat and serve.

How did it turn out? Very well. Even DH couldn’t complain about this one…

Recipes: Spaghetti and Meatballs

Pasta recipe from G1’s cooking class that he made and ate!



  • 250g minced pork
  • 250g minced beef
  • 4 tbsp of bread crumbs
  • 3 tbsp of parmesan (or another type of cheese)
  • 1/2 an onion, finely chopped
  • 1/2 tsp oregano
  • 1/4 tsp salt
  • a pinch of black pepper
  • 2 tbsp milk
  • 1 clove garlic, finely chopped


  • Mix everything together in a large bowl and place in the refrigerator for a few hours.
  • Shape the mixture into balls and bake them in the oven at 180C for 5 to 6 minutes.
  • Add the juice from the meatballs to the tomato sauce (recipe below).

Tomato Sauce


  • 1 carrot
  • 2 onions
  • 2 stalks of celery
  • 4 cloves of garlic
  • 1 tsp oregano
  • 1 bay leaf
  • 2 tins of peeled tomatoes
  • salt and pepper
  • 1 tsp sugar
  • 1 tbsp tomato paste


  • Chop the carrots, onions, celery and garlic, and place them into a large pot.
  • Cook on low to medium heat until soft and brown.
  • Add tomato paste, bay leaf, and oregano. Mix well.
  • Add the tinned tomatoes; squash the tomatoes with a spoon.
  • Add salt, pepper, and sugar and mix well.

Spaghetti and Meatballs

  • Cook some spaghetti following the instructions on the packet.
  • Add the meatballs to the tomato sauce. Serve over the spaghetti.

Super Easy Thai Green Curry

I’m pretty fond of Thai Green Curry but not too fond of the spice so I was pretty pleased to discover that Dancing Chef makes a lovely Green Curry paste that isn’t too spicy for my tastebuds. I like Dancing Chef because they offer a range of products that are free from MSG, preservatives and artificial colouring. Best of all, it’s really, really quick and easy to prepare.

Thai Green Curry

Instead of the usual long beans and brinjal, I used green beans and ladies fingers:

  • 1 packet of Dancing Chef Green Curry Paste
  • 200ml coconut milk
  • 50ml water
  • green beans
  • ladies fingers
  • 500g chicken fillet

Add curry paste, water and coconut milk into a pot and bring to the boil. Add chicken and vegetables and simmer until the chicken is cooked through. Serve.

G1 and I have give it our hearty approval. Well, okay, I really like it, and G1 likes it enough to eat it again. G2 is still not really into curry. DH says it’s okay, but he prefers the regular curry. Sigh… You can’t please them all – they complain that you never make anything different, but when you do, they prefer the stuff you usually make anyway. Just. Can’t. Win.

Fluffy Cinnamon Cakes

I love cinnamon. There are even lots of great reasons why cinnamon is good for us. Unfortunately, the boys don’t share my enthusiasm for it. The last time I made cinnamon cake, I had the following conversation with G2 –

G2: Mama, what’s that smell?
Me: *thinking he thought it smelled as heavenly as I did, I puffed up my chest and replied* My cinnamon cake! Would you like some?
G2: *shakes his head vigorously* It smelled un-good.


It’s been a while since I’ve tried making anything with cinnamon in it, but I was hankering for it recently and decided I was going to make some even if it meant I had to eat it all by myself. This recipe is even better than the one I made last time. To my surprise, G1 asked to try some and guess what? He loved it!


  • 125 g butter
  • 200g castor sugar
  • 150 g self-raising flour
  • 50 g plain flour
  • 1 tbsp ground cinnamon
  • 3 eggs
  • 60 ml milk


  • Preheat oven to 180 C. Prepare cake tin.
  • Combine all ingredients into a mixing bowl. Beat on medium until smooth and changed in colour.
  • Spoon into prepared pan.
  • Cupcakes – bake for 25 minutes. 20cm cake pan – bake for 50 minutes.
  • Stand for 5 minutes. Remove from pan and dust with icing sugar when cool.

Fluffy Chocolate Almond Cake

The husband likes his chocolate cake a certain texture and I finally stumbled on the recipe that works. Best of all, the boys love it too!

Fluffy chocolate almond cake

It was supposed to be the usual Chocolate Almond Cake recipe that I normally follow until I realised halfway into the preparation that I didn’t have enough almond meal. Too lazy to head down to the shops to get some more, I decided to wing it. Funny how well things work out when you’re not even trying.


  • 125g dark chocolate, melted
  • 125g butter, softened
  • 100g plain flour
  • 50g self-raising flour
  • 150g icing sugar
  • 3 eggs
  • 50g ground almonds
  • 60ml milk


  • Preheat oven to 180C. Prepare a round cake pan.
  • Combine all ingredients into a mixing bowl and beat on medium speed until the mixture has changed colour.
  • Pour into prepared pan and bake for 60 minutes or until the knife comes out clean.