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Comfort foods- Recipes that are prepared easily



Good idea on the Ghee Graham must try it . See how you go with that other ingredient and let me know .


Mushroom and Bean Burgers

Ingredients :

  • 400g can red kidney beans

  • 1 red onion quartered

  • 200g of cup mushrooms

  • 2 tablespoons of olive oil

  • 1 clove of garlic crushed

  • 1 tablespoon of garam masala

  • 2 tablespoons of wholemeal flower.

  • 2 tablespoons of chopped fresh mint or 1 of dried .

  • salt and fresh ground black pepper .

  • Hamburger buns , thick sliced toaster loaf or pitas (my choice ) to serve .

  • Relish of your choice to drizzle on the burgers .

Preparation :

  • Rinse red kidney beans and spread on a clean tea towel to dry .

  • Finely chop the mushrooms and onions up

  • Heat 1 tablespoon of oil in a large frying pan and add onion and mushroom mix . Cook for 5 minutes or so until golden and dry . Medium to high heat works for me . Next stir in the garlic , garam masala and flour . Cook for about a minute. Remove from heat and stir in mint and season well with salt and pepper .

  • Dry the kidney beans thoroughly and tip into a deep plate . Get as much moisture out of the beans as you can if not the burgers will be mushy . Mash the beans well with a potato masher then stir in the cooled mushroom mixture .

  • Lightly flour your hands and form the mixture into 4 patties

  • Add 1 tablespoon of oil to your fry pan and cook the patties for 5 minutes or so over a medium high heat . Flip them once .

  • While they are cooking warm your pitas , burger buns etc . I usually put a good dollop of relish on my burgers and some lettuce . Put on your favourite condiments .



Stir-fried Cabbage and Cashew nuts

  • Ingredients :

  • 2 table spoons sesame oil

  • 1/4 cup unsalted cashew nuts

  • 2 cloves of garlic , chopped

  • 2 cm fresh ginger , grated

  • 2 celery sticks , sliced

  • 5 spring onions , sliced

  • 350 gms white cabbage , shredded

  • 350 gms green cabbage , shredded

  • soy sauce , to serve

Preparation :

  • Heat the sesame oil in a large frying pan and fry the cashew nuts for arround 30 seconds ,until they are just beginning to turn brown .

  • Add ginger , celery , spring onions and garlic , watch the heat you don’t want to burn the garlic . Cook for around 30 secs .

  • Add shredded cabbage and stir fry for 3 - 5 minutes . Cook cabbage until softened .

  • Serve with a sprinkling of Soy sauce .

  • On this one watch the heat when you add the cabbage . You don’t want it to wilt . Always be mindful that if you burn the garlic it will be bitter . This is a bare boned version of this recipe . I often add a dash of turmeric or a good 5 spice to liven it up .

Enjoy .


Pasta with Rustic Sauce

Ingredients ;

  • 1 tablespoon of olive oil

  • 350 g of penne pasta ( I use Vetta brand but would work with others )

  • Medium onion roughly chopped

  • 1 clove of garlic crushed

  • 500 g of pork sausage . Get a meaty course cut type to use . I buy mine at the local Deli

  • 410 g can of chopped tomatoes . I use what is on hand . This time Coles own brand .

  • 2 tablespoons of chicken stock

  • 1 cup of frozen peas

  • salt and freshly ground black pepper

  • 1 small bunch of chives to garnish

  • grated parmesan to serve

Preparation :

  • Heat oil in a large frying pan . Over a medium heat add the garlic and onion and cook for about 4 minutes or until onions soften stirring occasionally

  • Coarsely chop the sausages or remove the skins and break up the meat with a fork . Add sausages to the frying pan and stir over high heat for about 5 mins or till browned all over.

  • Add chicken stock and tomatoes and season to taste with your salt and pepper . Bring to a boil and then simmer for about 10 mins . Stir occasionally .

  • Add your pasta to boiling water in another pan . After 5-7 minutes add the peas . Follow the cooking time on the brand of pasta pasta you are using . It varies between brands .

  • Drain the pasta and peas and toss over the tomato sauce in fry pan . Season if required . Add chives and serve with the parmesan



OK thats on the list !! Including the fact you used the term Deli!


Hush Puppies

My paternal grand mother was born in the Commonwealth of Virginia in the United States . I was 13 years old when she died . One thing that I always remember about her was her cooking . She often made us kids a traditional Southern States dish called Hush Puppies .

They are a type of donut with capsicum , onions , chilli peppers added . I will put a link to a recipe on the YouTube Channel of Cowboy Kent Rollins as the recipe he uses is simpler than mine .

Just some clarifacation on ingredients . They say add sweet Bell peppers . Read Capsicums for us .

They say yellow cornmeal flower . Read Polenta for us . I buy mine at Coles New world but the other S/Markets should have it .

They say jalepeno peppers . I think that would be chilli peppers for us .

For frying I use Canola oil but any high heat oil would do .

They say fry at 350 F . That’s roughly 170 C Using a frying probe thermometer if you have one .

I use a 28cm high sided raw cast iron skillet for frying . It is a Smith & Nobel brand and costs around $27.50 form Harris Scarfe . Quality varies so buy in shop rather than online so you can pick a good one .



Blue Cheese Beefburgers

  • *1 onion finely chopped

  • 2 teaspoons of dijon mustard

  • 2 teaspoons of dried thyme

  • salt and freshly ground black pepper

  • 1 tablespoon of crumbled roquefort or stilton cheese ( Purchased at the local Deli but supermarkets should have it )

  • 1 tablespoon of vegetable oil

  • 4 hamburger buns

  • Ingredients*

  • 500 g of minced ground lean beef


  • Combine beef , onion , thyme , mustard in a bowl and salt and pepper to taste .

  • Divide the mixture into eight equal portions . Shape to round then flatten slightly .

  • Top four of the rounds with the roquefort or stilton cheese then put the four remaining rounds of beef on top .Press firmly around the edges to seal in the cheese .

  • Brush the burgers with some oil and cook in a hot frying pan or under a hot grill ( Broiler to our Yank friends ) I cooked under the grill . Cook for 10 -12 minutes turning once or until golden brown . Serve on the hamburger buns .

I added some sliced tomato and some lettuce .


I was a vegetarian for 18 years . This dish broke the meat drought for me recently. Will be posting more meat based recipes in the future .



Ingredients :

  • 1 tablespoon of olive oil

  • 500 g of small zucchinis sliced diagonally

  • Grated zest of 1 lemon

  • sea salt and freshly ground black pepper

Preparation :

  • Heat oil in a large frying pan . I used a Crofton 28cm cast iron skillet from Aldi’s . At $12.75 you can’t go wrong.

  • Add zucchini and stir frequently until tender .A medium heat works best for me .

  • Sprinkle with the lemon zest and season well with the salt and pepper . Serve immediately .



I slice them lengthwise into quarters and once they start to soften a little on the flesh sides I liberally dust them with Cajun seasoning and when finished cooking a little lemon juice to give a bit of acid. A bit of caramelisation of the flesh adds a good flavour.

Zuccs are a great source of Magnesium and help with cramping and similar.


Thanks for the tip Graham . Will give it a try.



Was looking in the vegie compartment of the fridge recently and noticed I had a bag of Coles sweet potatoes . There were 5 left in the bag so I decided to try a recipe that a friends wife had served to me .

She had used 1 cup of brown sugar in her recipe with 2 eggs . I decided on no sugar and I would use White Wings Powdered egg mix .


  • 4 or 5 small sweet potatoes peeled

  • Cashew nuts , roasted or not roasted . I gave them a bit of a pounding in the mortar and pestle to so they would give a better coverage over the sweet pots.

  • Bread crumbs

  • Milk to aid in mashing sweet pots.

  • Medium size onion , red or normal makes no difference finely diced

  • Fresh ground pepper and Sea salt to taste

  • Your favorite herbs and spices to add to the topping . I used a dash of oregano and some marjoram . Use what suits your taste .

Preparation .

  • Add the sweet potatoes to a large pot and boil till mashing consistency

  • Drain them off and add to another bowl and mash them adding milk and some warm water to get a creamy texture . Add 1 tablespoon of powdered egg to help the mixture bind when cooking .

  • Pour the sweet pot mix into a large pot , preferably with a lid , for cooking .

  • Add your bread crumbs to another bowl along with the diced onion and mix well together .

  • Pour the bread crumb mixture over the sweet potato mix .

  • Sprinkle your cashews over the top .

  • Use your spices and fresh ground pepper and sea salt on the topping to taste . Other vegies could be used as well in the topping . Next time I might add some capsicums .

  • Preheat oven to around 150-170 C and place pot in with lid on

  • Cook for roughly 35-40 minutes .

  • I used a Le Creusset 5 litre stock pot to boil the sweet pots and used a 26cm Raw cast iron Smith and Noble Dutch oven to cook the recipe .