Winter Warmer

I can't believe how cold it has gotten...Today I woke up to hear that this morning was the coldest morning in Canberra this year - a chilly minus three degrees. And as soon as I heard that I knew exactly what I was going to make for dinner!

My Winter Warm

Basically, anything that uses the oven is good during winter as it completes two basic needs - it a) cooks your dinner and it b) heats the house...rather then having your heater on (and we all need to reduce our carbon foot print!

750 grams of steak - choose any steak with marbling, as it not only has more flavour, but it will be nice and tender after this slow cooking process.

2 cups of red wine - something hardy, I love Cab Sab - but you can choose a Merlot if you like.

2 cups of beef stock - I love to use home made but the store bought stuff is getting better and better. I recommend Campbell's Beef Real Consomme, if you're looking in the shops.

1/4 cup tomato paste

3 crushed cloves of garlic

250 grams of baby brown onions

250 grams of baby potatoes

Place red wine, beef stock, tomato paste and garlic into an oven proof dish, with a lid. Mix ingredients so that there are no lumps of tomato paste or garlic. Add the chunks of steak, peeled baby onions and halved baby potatoes. Put in a 240 degrees celsius oven for 20 minutes, then reduce the heat to 160 degrees celsius for 2 hours. One Pot, minimal cleaning - you've gotta love that!!

Gluten Free - Cheesy Rice Cakes

Gluten Free - Cheesy Rice Cakes...

This dish is great - with salad for a main meal, popped in the microwave and re-heated for lunch or made into smaller balls and served as an entree or canape at a dinner party!! It's as versatile as you want to make it...

3 cups cooked and cooled Alborio Rice

1 cup rice flour

1/2 cup grated Mozzarella Cheese

1/2 cup grated Parmesan Cheese

1/2 cup grated Tasty Cheese

3 eggs

1/4 chopped flat leaf parsley

1/4 chopped chives

2 crushed cloves of garlic

salt and pepper to taste

Olive Oil for frying

Mix together all of the ingredients in a boil. Heat the oil in a shallow frying pan. Using a spoon, shape the mixture into small balls. Place the balls into the oil and fry until golden brown. Remove with a slotted spoon and rest on paper towel to remove the excess oil.

Serve with a tomato chutney - hot or cold!