14 fave freezer hacks you can pin on your fridge now!

Posted on April 28th, 2016

So you take some meat out of the freezer and defrost it. You end up using only half of it. What do you do with the rest? Can you put it back in the freezer? Or does it have to be tossed?

Sarah Wilson Freezing

Image from Simplicious

If you’re impatient and choose the quicker (but not so safe) method of defrosting in the microwave or under warm water, you’ll need to prepare your food immediately and can only refreeze it after it’s been cooked.

Avoid at all costs: defrosting food on the kitchen bench at room temperature or under hot water. Bacteria multiplies much more rapidly in a warm environment, making these methods simply unsafe.

A stack of freezer hacks:

1. Defrost slowly.

It’s totally fine to refreeze thawed foods (including raw meat, some fish and seafood), provided you’ve defrost it slowly in the first place.

2. Defrost in the fridge.

Always. Not on the bench or sink. Over one or two days. Read more

Meet the new Julie and Julia…

Posted on April 27th, 2016

I’m pegging myself as something of a Julia Childs here. Forgive me for the lack of humility. I’ll explain. Quickly. And then we can move onto pretty pictures.

A while back Jo invited readers to cook their way through my latest book, Simplicious. All 306 recipes. Which is quite the endeavour. A stack of keen cookers took up the challenge, veritable Julies in this equation (get the reference now?).

Sweet Potato Nachos: I made a giant family tray using pulled pork from the freezer. My 5-year-old loved his ‘sweet potato boats’, and of course, the corn cobs were saved to make corn cob stock.

Erin’s take on my Sweet Potato Nachos. She says: I made a giant family tray using pulled pork from the freezer. My 5-year-old loved his ‘sweet potato boats’ and, of course, the corn cobs were saved to make corn cob stock.

I’ve been sharing results on Instagram. But I reckon Erin’s efforts are so bloody impressive they deserve a full interweb page.

Over to you, Erin.

Why I’m cooking my way through the book:

I love cookbooks. I own nearly 80 cookbooks.  But I have a bad habit of cooking only a handful of recipes from each book, returning to the same, familiar and appealing recipes.

I always fancied the idea of doing a Julie and Julia style challenge – to deliberately cook every single recipe from one cookbook – but I’d never found ‘the’ book to do it. When I started flicking through Simplicious, I immediately felt that it met all the criteria for such a challenge. Based on IQS principles, it aligns with my way of eating; it’s Read more

Time for me to get really real with you about the sugar tax

Posted on April 21st, 2016

I’m going to start this post by saying hats off to Big Soda…they sure do a fine job of spreading misinformation.

xxx

Last week the I Quit Sugar team and I launched a huge campaign for an Australian sugar tax on sugar soft drinks.

Click to sign now if you like.

Jamie Oliver did similar in the UK and, with 155,000 signatures, was able to influence UK Parliament to commit to a 20 per cent tax on sugary soft drinks in 2018. The folk behind his campaign – change.org – approached me to do the same here.

Wonderfully, on the weekend, Jamie Oliver got on board and endorsed my petition.

Wonderfully, on the weekend, Jamie Oliver got on board and endorsed my petition by sharing my link. You can do the same, adding your own empassioned message. Simply click here.

We now have 15,000 signatures. And counting.

Click to sign now to add to the tally.

Anyway, I’ve become a little frustrated about the push-back from some to the campaign. I love debate and constructive questioning of anything I do. I’m grateful for it. It keeps me on my toes and committed to getting closer to truth. But I tend to get frustrated when push-back is wedded to the black and white and lazy blanket Read more