CM Simpson: Writer & Gamer

You will need: 2 tablespoons of butter 1 teaspoon of ground black pepper 1 teaspoon of garlic granules OR 1-2 cloves of garlic finely chopped 6-8 sausages 8-10 mushrooms 1-1 1/2 cups of frozen corn 1-1 1/2 cups of frozen peas 2 tablespoons of cornflour 1 3/4 cups of water 4-5 medium-sized potatoes sufficient butter and milk for mashing How to - Sausage Stew: 1. Cut the sausages into 2-3 cm or 1 inch pieces. 2. Finely slice the mushrooms 3. Melt butter in a pan and add garlic and ground pepper . Allow to simmer for a minute. 4. Add the sausages to pan and cook until brown, stirring occasionally to prevent sticking. 5. Add the mushrooms to the sausages and cook until they darken, stirring occasionally to prevent sticking. 6. Mix the cornflour and water, and add the mix to the pan, stirring until it starts to thicken. 7. Add the frozen peas and corn and allow to simmer until the mashed potatoes are ready. Ho...

So, Friday night's dinner consisted of a recipe made up on the fly: creamy chicken, pumpkin and pine nut pasta: Creamy chicken, pumpkin and pine nut pasta This recipe successfully fed three, but would comfortably feed four and stretch to six. Ingredients: Pasta of your choice Prior to preparing the ingredients for the sauce, put the pasta water on to boil. While it is heating, prepare the following ingredients. olive oil - approximately 2 tablespoons (or enough for a thin layer in the bottom of your frypan) approximately 100 gm of pine nuts - more or less as you prefer 3 cloves of garlic - finely diced or crushed 1/2 teaspoon of ground black peppe 2 chicken breasts - diced to 2cm or 1 inch cubes 2 slices of butternut pumpkin (approximately 1 1/2cm or 1/2 inch thick) - diced into cubes 6-8 mushrooms ( with caps up to about 5cm or 2 inches in diameter) - sliced 1/2 red capsicum (pepper if you're in the States) - d...

For those who are interested. I try to cook from fresh whenever possible. It's cheaper, and the food tastes better. Recipe: In a pan, place two tablespoons of olive oil, a teaspoon of ground black pepper, and a teaspoon or two of garlic granules, or two cloves of finely chopped fresh garlic. Heat on medium until oil is hot. Take your steak and cut it into small pieces; alternatively, take a cup of steak pieces. Add to oil and  allow to brown. Add 4-6 thinly sliced mushrooms. Stir them through the steak. Add a small zucchini quartered and sliced. Stir through the steak and mushrooms. Add thinly sliced broccoli, cauliflower and carrots and stir through after adding each one. Add 1 1/2  cups of water. Cover pot, turn heat to halfway between low and medium. Allow to simmer for half an hour to an hour. Serve with bread.

Tonight, after a day of writing as another of my writing heads, I decided to do curry. At first it was just mince-something to go with the left-over rice from last night. Then I decided I didn’t want just mince and rice with a bit of soy. With no premixed curry in the cupboard, I turned to a really old cookbook, The Australian Women’s Weekly Original Cookbook , for inspiration. I can’t have onion, and there were a couple of things in the Assamee chicken curry recipe that I just didn’t have in the cupboard. Here is what I came up with: Warning Notes : 1.       The spice measurements I actually used were very approximate and measured with a two-year-old in mind. You might want to alter them to taste. 2.       Measurements are in metric and not imperial and may need converting prior to cooking. Ingredients: 2 tablespoons of olive oil 1 tsp of ground black pepper Pinch of chilli powder 1 tsp turmeric ½ tsp...