French style inspired HALF APRONS

Hi everyone, I'm able to post my French style half aprons for you to see. Hope you like them. You can see more on www.etsy.com/shop/runawaywombat.

New CHEF STYLE HALF APRON Retro inspired

Hi everyone, Just posting my new Chef style half apron, Retro inspired. Hope you like this bright and colorful apron. Beautiful colors suggested by my niece. You can see more of the apron on www.etsy.com/shop/runawaywombat.

Pepper/ Capsicum Supreme

Hi everyone, Just posting some more food pictures. This is my peppers supreme. A pepper/capsicum recipe my mum made and I just add a few more vegies.

New background look to our CHEF STYLE APRONS

Hi everyone, Just putting up some new look background for our aprons. I hope you enjoy them. If you wish to see more just go to www.etsy.com/shop/runawaywombat.

Chicken Legs

Hi everyone,Last night we had my roasted chicken legs. Always a favorite with the family. Quite simple to make.

I buy eight chicken legs, if they are skinned,great, but otherwise I take the skin off. I wash the chicken, then pat dry with a paper towel and season with barbarcue, chicken and mixed herbs seasoning. Don't over season, I sprinkle the seasoning over the chicken, otherwise it can be to strong if you roll the chicken in the seasoning. I've done that before.

Pour sunflower oil in a non-stick pan. Enough for shallow frying. About a 1/4 of a cup of oil in a medium pan should do. Heat the oil and add the seasoned chicken to the pan and start cooking on a low heat. You don't want to cook the outside to quickly because you will not give the chicken enough time to cook through.The outside then gets to cooked and hard.

I cook the chicken between 1 and 1/2 hours to 2 hours until the chicken is golden brown and the meat is cooked through and falls off the bone. Make sure there is no red blood on the bone. It's important to cook chicken well and is completely cooked through. To avoid the chicken sticking to the pan turn the chicken from time to time. This also gives it a even colour. Whilst cooking the chicken add water to help with the cooking. MAKE SURE the gas or electric is on low as oil will splater. Add alittle of the water at a time. It helps with the cooking. You can add salt but the seasoning is usually enough.
I hope you enjoy the picture.

Risotto

Hi everyone, Tonight's menu was risotto. Love this recipe as it is quick and easy, as long as you have your meat(bolognese) sauce ready.

Put about 500grams of meat sauce in, I use, a non-stick wok and add a cup of water and starting cooking the sauce. When the sauce has heat up alittle add 2 cups of rice, which ever you prefer. Stir until all combined.

Add water, half a cup at a time, so the sauce and rice doesn't stick to the bottom of the wok. Cook for about 20 minutes or until the rice is tender. Add salt to taste. If there is to much water cook the rice mixture, which will reduce the water. Serve and finish with parmesan cheese. Serves about 3 people.

Hi everyone, Just letting you know that I'm making French style aprons which I will be putting on etsy.com soon. I'll be uploading pictures soon as well. Stay tuned.

Beer batter fish

Hi everyone, just uploading my beer batter fish photos. Hope you like the look of the meal.

Kids Aprons

Hi everyone. Just showing you the latest Kids apron I made today. A great way to teach kids about fruit and how it turns into yummy jam when cooked. Hope you like this one.

Warm Hearty vegie soup/great for our cold winter

Hi everyone, sorry for the slow post but illness has hit us hard in the past few weeks. So my answer was to make my hearty winter vegie soup.

A packet of bolotti beans and soak them for two hours in cold water. I also soak half a packet of barley in another small saucepan for about the same time. Then drain the beans and put them in a large pot and start cooking them.

About 1 hour later drain the barley and add the barley to the bolotti beans in the pot. Add the mixed vegies, carrots, onions, peas, green beans, spinach, cabbage, pumpkin, potato, broccoli which you washed and chopped.

You can judge the amount when you put the vegies in the pot.More pumpkin and the soup will be more orange, more bolotti beans and the soup comes out more brown. Cabbage tends to be strong in flavor so I don't put to much in. Wash all vegies before putting them in with the beans and barley.

Cook for another hour until all vegies are soft and soup thickens. Stir occasionally, as the beans can stick to the bottom of the pot. Add salt to taste. If any left overs the soup can be frozen. Easy meal to have in the freezer.

Hi everyone. Having trouble getting the kids to eat vegies. I know I do. So when I make my meat sauce and saute the onions I also chop up a carrot, celery, capsicum/pepper and saute them as well. Then I add the meat. It gives the sauce a sweet taste and the vegies cook down quite a bit so you can't see to much of them. I'll start adding pictures of my meals so you can see the end product. Stay tuned

Hi everyone. Here some new pictures of some more aprons. I hope you enjoy these. They are listed on www.Etsy.com/runawaywombat