Nerding Out!

The Tri-Lambda's from Revenge of The Nerds, a classic 80's movie :-D
I'm the kind of person who enjoys studying... Call me a nerd if you will but I feel like if I go too long without learning something my brain starts to turn to mush. I've got grand plans of one day going to uni and studying something but until I know what that is, I'll just plod along and do courses that interest me.

Last year I did a 6 week course (one day a week) in Training and Assessing, which means I can teach vocational education- mainly teach people how to be chefs. The thing is, I'm currently happy in my job and I think I have it pretty good so I'm not in a rush to leave and work somewhere else.

So this year I have decided to brush up on my knowledge of nutrition and dietetics, I've got a pretty good understanding of nutrition from learning a module while I was training to be a chef and also from research I have undertaken for my own personal benefit.

I'm hoping I can share I little bit of what I learn in this course, maybe impart some more of my wisdom so that you and others not only learn how to cook yummy food, but learn how to eat well and make better choices. Don't stress though, everyone still needs a treat and the recipes I post won't all be healthy!

Comments

Post a Comment

Popular posts from this blog

George Calombaris' Pasticcio (AKA Greek Lasagna)

Image
Ohhh pasticcio... This recipe gives me so many warm and fuzzies. My mum always used to make it for me when I was younger for special occasions like my birthday and Easter so I associate it with fun times and getting presents and all that good stuff. The one my mum made came from the old faithful Margaret Fulton Cookbook circa late sixties/early seventies... I'm not sure what my Italian mum was doing making Greek recipes written by an Australian cookbook guru but anyway... it must have been en-vogue when the book was written and I'm not complaining because it's delicious. Mum's pasticcio was put together 'lasagna-style' with layers of curly-edge lasagna sheets that would get all crispy and brown on the edges. She would layer the pasta sheets with the tomato and beef sauce and béchamel and then bake it, and it would usually take her a while to prepare. My New Favourite Cookbook! I like this recipe by George Calombaris because it still has all that wo
Read more

Anna-Maria's Zucchini Slice

Image
This is Anna-Maria’s Zucchini Slice from Stephanie Alexander’s Cooks Companion …   I’ve tweaked it a little as I’m sure most people do, it’s one of those no-rules recipes where you can customise it as much or as little as you like. I love zucchini because it is such a versatile vegetable (although technically it’s an immature fruit- wiki will tell you it’s a swollen ovary of a zucchini flower… sounds appetising), you can put them in almost anything because they don’t have a very strong flavour, which is great when it comes to hiding veggies from your kids! I’ve even eaten a chocolate cake that had grated zucchini in it and it was one of the best chocolate cakes I’ve ever had- so moist (haha MOIST!) You will need… ¼ cup of olive oil (the recipe says half a cup but you really don’t need that much) 500g zucchini, grated 1 small carrot, grated 1 small onion, finely chopped 1 garlic clove, crushed 200gr smoked bacon, finely chopped 100g freshly grated p
Read more

Beef, Spinach and Ricotta Cannelloni

Image
You will need... 500gr regular beef mince 1 small brown onion, finely diced 2 cloves garlic, crushed 2 tins chopped Italian tomatoes 1 tbsp tomato paste 250gr ricotta cheese 250gr chopped frozen spinach (you can use fresh if you like), defrosted 1/2 cup grated parmesan 250gr fresh lasagna sheets (or dried cannelloni if you wish) 60gr butter 1/3 cup plain flour 2 cups milk 1 cup grated mozzarella 1/2 cup grated parmesan, extra 1 tsp dried oregano salt & pepper olive oil Method... 1. For the sauce- Heat 1 tbsp of olive oil in a large frypan and saute the onion and garlic on a medium-low heat until onion is transparent.Add tomato paste and tinned tomatoes, fill one tin with water, and add to the pan. Season with salt, pepper and oregano and cook for 35 minutes, uncovered at a gentle simmer. Don't mind the mess! 2. For the bechamel- Melt the butter in a heavy based saucepan over a low heat, then add the flour and cook, stirring constantly, for two minutes (
Read more