I want to share my love for cooking and inspire you to discover the joy of creating delicious meals. With decades of experience in the kitchen, starting from my childhood and continuing into my fifties, cooking has always been a part of my life. I learned from my wonderful mum, honed my skills as a qualified chef, and have spent many years working in the industry, where I continue to be actively involved. I even had the opportunity to run my own café, which was an incredible journey.
But here's the thing-I'm not here to showcase complex recipes or boast about my achievements. My passion lies in teaching and making cooking accessible to everyone. My recipes are easy to follow and budget-friendly. Even if you don't try them exactly, I hope to inspire you to explore new flavors, embrace the joy of cooking, and experience the satisfaction it brings to yourself and others.
I'm truly humbled by the support of my subscribers and the views I receive.
Thanks Lee, this has got me inspired. I do like to cook Corned beef once in a while, there are many little variations on it (I sometimes stud some onions with cloves). I might try your version next time. I particularly love the left overs in a sandwich, but its no good if the meat is over-cooked. I like your idea of steeping it for a couple of hours at the end to get the tenderness without cooking it to rags.
No worries, my pleasure. My mum has always added a couple of cloves to an onion, I haven't done that in a while, but I will next time. At a previous job we had Ruebens on the menu, and I used to leave the corned beef in the liquid in the cold room overnight, it was always tender and juicy. Aussies love corned beef fritters using left over corned beef, but for some reason, I'm not that keen on them. Thank you so much for taking the time to comment.😉
Good old-fashioned cooking. I have this meal at least every fortnight. Though I use the slow cooker, the ingredients are exactly the same. Beautiful comfort food. A big winner in my household. 😊
I remember this recipe in the !970, where by Aussie mums would make them . Aussie , Aussie Aussie, because they were only available in the FIsh and Chips shop, so worked out too expensive for a kids party,
I found it very easy to make the dough, and simple to make the many different types of cookies. Took three dozen yesterday to our seniors club and they all went in fifteen minutes.
I accidentally made jam drops from the lemon dough, they were amazing. All I did was grate some lemon rind into the dough, then I used this dough to make jam drops. so good.
Saw this on the menu at a New Zealand restaurant in Australia and as a lasagne lover I had to know what it was. Looks delicious! Will have to order one next time we go there
Pot Roast? Would you share it please? This recipe is pretty simple, and it tastes so good, so it's worth the little effort. Seriously I used to make so much of this at my cafe.
This is an incredibly delicious salad. I was skeptical about the raw mushrooms at first but they really soften over time. The addition of the pepper with the tomatoes is also a must so don't be afraid to be heavy handed with it. I've watched so so many hints and tips about shelling eggs over the last few years but none of them have worked. Thank you so much Lee, your tip about cracking the egg and running the spoon under the shell is a total game changer! My mind is properly blown! 🤯😊
You're most welcome. Thank you so much for letting me know your thoughts. It is such a yummy salad, I love it, and it lasts for a few days.... You made my day with your wonderful comment, thanks again.
Remember this and love this recipe. Thankyou for sharing. I add diced celery, carrots, with frozen peas and corn at the time of putting in the cabbage. I also add capsicum, Broccoli. No rice in the cooking. Serve with mash potatoes or steamed/rice cooker rice. Makes for great frozen meals, at the ready when needed (At home). Yes Love the veggie fix. Delish !!!!
@@leescooking The meal prep like this provides the very best and healthy takeaway replacement meals haha. Just love them. Still flipping a coin to which is best, serving the meal with rice or mash.
Thanks Carla, yeah, the layered Mexican salad is also yum, and the layered Mexican dip. I made this salad at work for a BBQ, and a few people wanted the recipe, so I thought I would share it. I love some of the old recipes.
Me too. I think the last time was decades ago. I made them for Mike for the first time and he thought they were so delicious. Then I made them at work the next day, and they disappeared. Simple but tasty. My daughter lives in NZ and she said they're called mice bait or something over there 😃
Love this!! I sometimes add carrot, or a handful of mixed frozen veges, pineapple, and sultanas. Sultanas absorb that delicious sauce. Thanks so much for sharing this!
I'm a goose, I have made this over a dozen times, and I usually add 1/2 cup flaked almonds to the batter at the same time as the cherries. But in this video, I forgot, and to be honest, still tastes great without the almonds 😉
Oh wow, that's so cool, thousands of miles away and we're making the same relish. I'm so glad you like it. The piccalilli is so yum as well. Would love your feedback on the piccalilli. Thanks so much for your comment. 😄
