Cooking for Busy Mums
Cooking for Busy Mums
Fast, fresh and family-friendly meals.
After her first son was born in 2009 Amanda Voisey quickly realised that the meals that she and her husband had become accustomed to were a thing of the past.
From now on meals would have to be quick, simple and cost-effective to ensure that dinner time was as hassle free as possible. Thus inspired Amanda parlayed her passion for home cooking into a Facebook page, -Cooking for Busy Mums', where parents could share their quick dinner ideas. It became so popular that a blog was soon launched too.
Today her Facebook page has over 615,000 fans, and her website has an average 250,000 page views a month. Now in her book Cooking for Busy Mums, Amanda shares recipes new and old that are delicious and quick for breakfast, lunch, dinner and snack times.
'This is a resource that will allow you to cook your family real food that is made from everyday ingredients," says Amanda, 'that are fresh and family friendly, and that don't require complex steps to make."
Alongside, she includes valuable information on nutrition for kids, how to cope with fussy eaters, how to save money at the supermarket and great, simple ideas of packing a school lunch box. Cooking for Busy Mums shows just why Amanda has such a huge following.
Cooking for Busy Mums
Allen and Unwin
Author: Amanda Voisey
RRP: $24.99
Carrot And Coconut Soup
Serves 4–6
These three ingredients, when combined, create the most perfect winter soup that is budget-friendly, tasty and, most importantly, good for you.
Ingredients
1 kg (2 lb 4 oz) carrots, cut into 2 cm (¾ inch) chunks
1 onion, sliced
400 ml (14 fl oz) light coconut cream
1 teaspoon ground turmeric
400 ml (14 fl oz) vegetable stock
Method
Put the olive oil, carrot and onion into a large saucepan over high heat and cook for a minute or two.
Add the remaining ingredients, bring to the boil and then reduce to a simmer, cooking with the lid on for 20 minutes or until the carrot is tender.
Using a stick blender, blitz until smooth. If it is too thick, add a little water.
Quick And Easy Chicken, Vegetable And Noodle Stir-Fry
Serves 4
Dinner cooked and on the table in 10 minutes. Sounds too good to be true, but it isn't. I am using the crunchy salad mix you can find in the ready-made salad section of your local supermarket, which means no chopping. Simply throw everything together and let it cook.
Ingredients
250 g (9 oz) long life noodles, such as Chang's
2 tablespoons sesame oil
4 boneless, skinless chicken thigh fillets, diced
½ × 260 g (9¼ oz) packet Crunchy Salad Kit
3 tablespoons tamari oyster sauce
1 tablespoon soy sauce (low sodium)
Method
Put the long life noodles into a large heatproof bowl and cover with boiling water. Set aside for 5 minutes to soften.
Meanwhile, heat the sesame oil in a large frying pan over high heat. It will heat quickly. Add the chicken thighs and cook, moving them around, until the chicken is lightly browned.
Blueberry And White Chocolate Blondies
Makes 16
A blondie is a brownie's fairer sister and is perfect for white-chocolate lovers: the addition of blueberries adds a lovely fresh burst of colour and flavour.
Ingredients
½ cup (110 g/3¾ oz) sugar
3 eggs
1 teaspoon natural vanilla essence
1½ cups (225 g/8 oz) plain (all-purpose) flour
1 teaspoon baking powder
125 g (4½ oz) butter, melted
1 cup (150 g/5½ oz) white chocolate buttons
½ cup (80 g/2¾ oz) (fresh or frozen) blueberries
Method
Put the sugar, eggs and vanilla into a large mixing bowl and whisk well to combine. Add the flour and baking powder and mix well.
Pour the melted butter into the egg mixture and add the white chocolate buttons. Mix well.
Spread the batter into the prepared tin and then scatter the blueberries on top. Bake for 30 minutes or until the blondie is lightly golden and bounces back when touched.
Allow to cool in the tin for 5 minutes and then turn out onto a wire rack. Slice into 16 pieces.
Best enjoyed at room temperature.
Cooking for Busy Mums
Allen and Unwin
Author: Amanda Voisey
RRP: $24.99
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