Babies will always need a feed, a nappy change, or attention at the exact time when a dish is about to be made or eaten. Even when you are familiar with bub’s feeding schedule, it is very easy to be absorbed in a multitude of activities before realising time has slipped away and their familiar desperate and demanding cry erupts and engulfs the household. Doing whatever preparation you can ahead of time, and being realistic about what you plan to cook, helps to ease the mealtime dilemma and keep stress levels to a minimum. There’s no point making a duck confit, or chicken soup or spring rolls from scratch if you simply don’t have the time available.

On Saturday, when I glanced at my watch, and saw there were only 10 minutes until the next feed I went into speedy meal planning mode. Lunchtime for the rest of my children was an hour away, but I had to make a move in rustling up a tasty and healthy lunchtime solution that would pretty much cook itself. So, what did I do in those 10 minutes? 
First of all I turned on my trusty Ilve stove to 200 degrees centigrade on a fan-bake setting. Then, I pulled out my large All Clad baking tray and in went the following ingredients:
1) the juice of a large Australian orange, plus the rind and flesh cut into quarters;
2) Two mild chorizo sausages sliced into thick rounds’
3) a good splash of olive oil;
4) a handful of mixed balsamic and orange olives
5) sea salt to taste; 
6) a good shake of turmeric (about half a teaspoon); and
7) 6 plump chicken breast supremes (or Kiev cut) – this is a full chicken breast with the skin on and the wing with bone still attached 

I tossed the ingredients together, making sure the chicken pieces were well coated.  I also washed 8 Desiree potatoes and wrapped each one individually in aluminium foil. Then into the oven for 50 minutes with the baking tray of chicken and another tray with the wrapped potatoes.  

When my children arrived home, the roasting chicken prompted much discussion and suggestions over what possible concoction of ingredients I had combined to achieve the deliciously intoxicating aroma. I made up the recipe for this Lunchtime Chorizo, Orange and Olive Chicken on the spur of the moment and gosh, it turned out a treat! 

You must ladle the cooking juices over the baked potatoes, which are specially appealing with a generous wedge of creamy cheese – Brie or feta are perfect. I found a punnet of the tiniest, super sweet grape tomatoes at Fruit at Hunters Hill and spooned these onto each person’s plate too. Since I like a bit of heat in my meals, I sliced up a deep green Jalapeno chilli for myself and my husband to enjoy as an accompaniment. Our children were curious about the flavour and bravely tried a little piece, before gulping down a glassful of water and declaring them to be “too hot, too hot!”. I guess they are an acquired adult taste. 


Today, I wanted to make use of the leftover Bolognese mixture in the fridge so I set about making Stuffed Pasta Shells. Very easy, very tasty. 

Simply boil 500 grams of large pasta shells for 15 minutes until they are semi cooked. Drain the water off and working quickly, scoop a teaspoon of ricotta cheese into the centre of each one (I used 500 grams in total). Arrange in a deep baking tray, pour over the bolognese mixture, top with bechamel sauce and a good grating of parmesan. Into a hot oven for 15 minutes and along with a mixed garden salad, dinner is done. 


These Nectarine, Coconut Chocolate Chip Muffins are a good way to make the most of stone fruit, now in season in Australia. Simply dice 3 yellow fleshed nectarines into small 1 cm pieces and add to the basic muffin mixture, along with 75 grams each of white and dark chocolate chips or buttons and 1/3 cup coconut flakes.. Scrape tablespoonfuls into 18 muffin cases and bake for 25 minutes in a preheated oven at 180 degrees on a conventional setting. 
My basic muffin recipe is as follows:
100 ml light olive oil
2 large eggs
1 teaspoon vanilla extract
300 ml sour cream (either full cream or light)
3/4 cup caster sugar
2 cups self raising flour

Mix together all of the WET ingredients first. Then add all of the DRY  ingredients. Stir until just combined, taking care not to over mix otherwise the muffins will end up hard and stodgy, rather than soft and aerated. Makes this regularly and the recipe will roll off your tongue and you will feel confident experimenting with a variety of flavours.