Beef Stroganoff

I've been making this Beef Stroganoff recipe for some time and it is amazing as it is flexible (you can easily increase the beef to 800g and double the quantities of swiss brown mushrooms), freezes and reheats well. So begin the process, mix two tablespoons sweet paprika, 100g plain flour and 1 teaspoon of salt in a large bowl and then coat 500g - 800g of sliced beef.

In a deep fry pan, brown the beef in batches and set aside. In the same pan, saute 200 - 400g swiss brown mushrooms, add three finely diced eschalots and cook until caramelised.

Add 1/2 cup of brandy, 2 tablespoon worcestershire sauce, 2 tablespoon tomato paste, 1 cup of beef stock and bring to a boil. Reduce the heat to medium and stir in 1 cup creme fraiche and the beef.

Serve your delicious beef stroganoff on a bed of Parsley and Black Pepper Fettuccine or if you are lazy like me, steamed rice.

Scotch Fillet with Roast Beetroot, Rocket and Goats Cheese Salad

I made this Scotch Fillet with Roast Beetroot, Rocket and Goats Cheese Salad for lunch on Sunday and it's really quick and easy. Simply wash and halve a bunch of Beetroots and roast with the skin on at 200°C, until a fork is easily inserted (approximately 45 minutes to an hour). When they are done, remove them from the oven, discard the skin, slice and leave to cool. While these cool, cook your scotch fillet (I made mine rare and once you have finished cooking, rest the steak before slicing) and prepare your salad. Wash and dry your salad and drizzle on some dressing (I used 2/3 oil and 1/3 white balsamic). You are now ready to assemble - place the salad leaves in a bowl, scatter the beetroot, sliced beef and top with lovely moreish crumbs of creamy goats cheese. Ta da! A filling warm salad!

Classic Lasagna

Let's face, we live in an instant coffee, microwave society. We are all pushing to make deadlines and want everything like yesterday. However this does NOT excuse you from whinging, "I have no time to cook." If I had a dollar every time someone told me this, I would be a million zillion billionaire. I want you to make you to make time and there is no easier way to do than freezer food. Make a couple of different things on the weekend and you'll lunch for weeks. All you have to do is take it out and reheat it in the microwave. So easy.

One of the most freezer friendly recipes I have is for the classic lasagna. My recipe comes from the a 'Cook's Book of Pasta: Carbonara Marinara Napolitana.' This lasagna comprises of layers of Bechamel Sauce and mince. The mince is enriched with sauteed onion and garlic, tinned tomatoes, red wine, basil and oregano. It's really simple recipe and makes approximately eight serves. Cook, cool, freeze and make all your co-workers jealous!