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Simmone LogueSimmone Logue

Simmone Logue manages her own fine food company in Sydney, specialising in mouth-watering cupcakes, pies and delicious puddings.

As a firm believer in tasty, wholesome food, Simmone is dedicated to transforming fresh ingredients into healthy and satisfying meals for busy people. Her outlets in Balmain and Double Bay offer a wide range of exciting and beautifully-created food, reflecting her own innovation and fun-loving attitude towards home cooking. www.simmonelogue.com

Recipe Finder Simmone Logue

Feeling the pinch? Then braise some oxtail; it's a cinch! , I know every time you open the newspaper or turn on the TV someone is banging on about the financial crises, but this is a good news story. There's no doom and gloom here, just a few great tips on how to create beautiful food without burning a hole in your back pocket by using what I call comfort cuts.
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Hedge hog potatoes ,

When I first met Harry he had a full time cook. His name was Dominique. Of course Dominique and I became instant friends and spent hours together in the kitchen.

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Easter treats for the weekend ,

Here are some of my favourite Easter treats!

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Hop, hop, hop to the fruit and veggie shop! ,

Not long until Easter, so I am planning some time out and some special treats for my friends and family. I think we’ll head west to Essington Park. It really is so beautiful there at this time of the year...

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The picnic ,

Before we know it, there will be a nip in the air and winter will be upon us, so why not make the most of our last long, warm autumn days and pack a picnic.

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A divine dish created quite by accident! ,

Have you ever had an accident in the kitchen or made a mistake with a recipe, only to realise you've inadvertently created a masterpiece? The infamous and gorgeous dessert, the tarte tatin, is probably one of the best examples of this to date.

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Get a grip! It's only a bit of caramelised pork with green papaya salad! ,

Whilst I was paying my most recent speeding ticket, it occurred to me that the many I have acquired over the past few years have been whilst speeding on route from home to George Street in the rocks, to make it to my favourite restaurant, Sailors Thai, by the time their kitchen closed.

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In the beginning, Adam and Eve wore fig leaves ,

Did you know that the apple wasn't the forbidden fruit; it was actually the sensuous fig! I absolutely love the fig and when they're in season I just can't use them enough. I planted a tree in the orchard at the farm, however, because I am not there a lot when the fruit starts to ripen, the birds beat me to it and consequently I miss out!

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The buffet is coming back… I promise ,

Every year at the Logues beach house, we have our much anticipated, inaugural sit down lunch, where we invite all of our good buddies, family and friends we haven't seen in yonks. It's great to catch up on all we have missed out on over the last bit of the year, being too frantic with work, mince pie production and feeding what seems to be the entire planet.

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Honey-glazed ham and berry pudding ,

If you honey glaze a ham and make a summer berry pudding you'll be set for a relaxing Christmas day. Now I know you all want to be superwomen or supermen, but why do it to yourselves! Haven't you worked hard enough this year, juggling work, the kids, keeping fit and being fabulous?

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Best-ever banana bread155|176Best-ever banana bread2 bananas 2 tablespoons golden syryp ¾ cup sugar 1 egg 1 cup self-raising flour pinch of salt Lean lasagne100|114Lean lasagne1 onion, finely chopped 2 garlic cloves, crushed 250g lean beef mince ¾ cup (185ml) red wine 1 cup (250ml) beef stock 400g can diced tomatoes 2 x 125g cans kidney beans, drained, rinsed 2 tablespoons tomato paste 1 tablespoon chopped fresh oregano 6 sheets instant lasagne ½ cup (50g) grated mozzarella 1/3 cup (25g) grated parmesan Topping 300ml low-fat yogurt 1 egg, lightly beaten ½ cup (100g) low-fat ricotta ¼ teaspoon nutmeg

kJ 1835, fat 12g

Salmon patties47|61Salmon patties500g potatoes, peeled, halved 30g butter ¼ cup (60ml) hot milk 210g can pink or red salmon, drained, bones and skin removed ¼ cup (20g) grated parmesan ¼ cup (35g) plain flour 1 egg, lightly beaten ¾ cup (50g) dry breadcrumbs 2 tablespoons olive oil salad, lemon wedges, to serve Baked pasta with fetta and pumpkin45|37Baked pasta with fetta and pumpkin500g pumpkin, peeled, chopped 3 rashers bacon, rind removed, chopped 6 garlic cloves, unpeeled 2 tablespoons oil 400g rigatoni pasta 100g fetta, crumbled 1/2 cup parsley leaves, chopped 1/2 cup (50g) grated mozzarella Spring vegetable risotto45|67Spring vegetable risotto6 cups (1.5L) reduced-salt chicken stock 1 tablespoon olive oil 1 leek, sliced 2 garlic cloves, crushed 1 ½ cups (300g) arborio rice 1 cup (120g) frozen peas 100g green beans, trimmed, blanched, halved 1 zucchini, sliced ½ cup chopped parsley leaves 2 tablespoons grated parmesan baby rocket, to serve

kJ 1590, fat 7g, sat fat 2g

Tuscan chicken42|71Tuscan chicken2 punnets (400g) grape tomatoes ¾ cup (110g) pimento stuffed green olives ¼ cup (60ml) olive oil juice of 1 lemon 4 chicken breast fillets basil leaves, rice and salad, to serve

$4.20 per serve


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