Teriyaki and Sesame Lamb with Broccoli and Green Beans

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Teriyaki and Sesame Lamb with Broccoli and Green Beans - Maggi Stir Fry Creations

I love Asian food. Dumplings, stir fries, noodles, fried rice. I love it all! One thing I really miss is making stir fries at home. We used to have them more often BK (that’s Before Kids) but all the sauces and spices and herbs became a bit much to bother with.. Not to mention that my time for experimenting with new recipes has been chewed up (and slobbered on and spit up) by baby Rocky. However! I recently received a parcel of goodies which gave me some incentive to pull out the wok again.

No more rows of bottles, jars and five different (expensive!) herbs for me. With Maggi Stir Fry Creations it’s easy to create a fresh and tasty stir fry with just one little packet using a unique two-step process. All I have to do is flavour meat with real herbs and spices using the Infusion Paste, then toss in the Finishing Sauce at the end . Easy peasy. There are five yummy flavours in the range. My favourite, Teriyaki and Sesame, old favourites like Honey, Soy and Garlic, and some with a little kick, like Sweet Chillli, Ginger and Lemon Grass – all available at Coles, Woolworths and Independent supermarkets (RRP $3.29).

Teriyaki and Sesame Lamb with Broccoli and Green Beans - Maggi Stir Fry Creations

One of the things that I love about throwing together these stir fries, is that I can use any meat or veggies that I have in the fridge. I don’t have to worry about planning and shopping and spending hours at the stove top. It’s a great way to add lots of different vegies to a meal to make it more well balanced too.

We recently had a birthday celebration for my step-mum. I jumped at the chance to create an Asian banquet using Maggi Stir Fry Creations. It was easy, even while juggling a baby and a toddler (oh, alright, I may have had some help from my sister, not to mention the grandparents, aunts, uncles and cousins keeping our kids busy!).

Teriyaki and Sesame Lamb with Broccoli and Green Beans - Maggi Stir Fry CreationsTeriyaki and Sesame Lamb with Broccoli and Green Beans - Maggi Stir Fry Creations

We had a few nibbles for entree, then brought out the Maggi Stir Fry Creations for the main course. We made three fresh, tasty stir fries packed with juicy, tender meat and seafood, and crisp vegetables. We served Teriyaki and Sesame Lamb with Broccoli and Green Beans (recipe below), Chinese Chicken Fried Rice and Sweet Chilli, Ginger and Lemon Grass Prawns with Capsicums and Snow Peas.

Before trying Maggi Stir Fry Creations I would never have dreamed of trying to make and serve these three dishes all at once, but the two step process made it super simple. Once I had decided on the meat and veg that I wanted I just threw them together in a few minutes. My sister on one wok, me on the other. We were stir fry ninjas! I was really impressed with the quantity of paste and sauce in the sachets. I cooked a lot of meat and veg in each stir fry and there was still plenty of flavour and sauce. This really helped to make a big family meal.

The food was wolfed down by our hungry and very happy family. Everyone had different favourites, but I loved the rich flavour of the Teriyaki and Sesame Lamb best. The kids favourite was definitely the Chinese Chicken Fried Rice. The zingy flavour in the Sweet Chilli, Ginger and Lemongrass Prawns also went down a treat. I would definitely use Maggi Stir Fry Creations again at home.

This week I am sharing the recipe for the Teriyaki and Sesame Lamb with Broccoli and Green Beans. Stay tuned next week for another scrummy recipe, as well as a super awesome giveaway thanks to Maggi.

Teriyaki and Sesame Lamb with Broccoli and Green Beans - Maggi Stir Fry Creations Teriyaki and Sesame Lamb with Broccoli and Green Beans - Maggi Stir Fry Creations

Teriyaki and Sesame Lamb with Broccoli and Green Beans

Preparation time: 10 minutes
Cooking time: 10 minutes
Serves: 6

1 tablespoon peanut oil
800g lamb rump, trimmed, cut into strips
1 packet Maggi Teriyaki and Sesame Stir Fry Creations
200g green beans, trimmed
350g broccoli, trimmed, cut into florets
450g fresh hokkien noodles


  1. Coat the lamb in the Infusion Paste and set aside for 2 – 5 minutes.
  2. Prepare the noodles according to packet directions.
  3. Heat half the oil in a wok over high heat. Add half the lamb. Stir fry for 2 – 3 minutes or until brown and tender. Transfer to a plate. Repeat with the remaining lamb.
  4. Stir fry green beans and broccoli for 3 minutes, or until vegetables are bright green and tender crisp.Add the lamb, drained noodles and Finishing Sauce to the pan and cook for a further 2 minutes before serving.


Don’t forget to check back in for next week’s giveaway :)

Kylie @ Octavia and Vicky

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Creamy Chicken Korma

Creamy Chicken Korma

I recently flirted with the idea of getting a Thermomix. Have you heard of them? They are amazing little kitchen machines that can do everything and more. I went to a demo at a friend’s house a long time ago and have been thinking about it ever since. I just recently hosted my own demo, and went along to a Thermomix cooking class, to see and learn as much as possible about these amazing (and pricey) machines. I did LOTS of research and talking to people who own them, reading forums and expert reviews. In the end Paul and I decided that a Thermomix is not for us. Not right now anyway. If I had an extra $2K laying around, sure I’d get one tomorrow.

But. I did come across this other machine. A much cheaper machine. A much less snazzy machine, but it appealed to me. It’s the {not sponsored!] Jamie Oliver Homecooker. You can see what it does here (I bought the model without the ‘cutting tower’ as all the reviews of that device were quite negative). Basically, the Homecooker is like a good cooking pot with an automatic wooden spoon. Yep, it stirs the food for you. It might seem kind of ridiculous, but right now that automatic stirrer is my very best friend. I can leave it to do it’s thing and, with the help of the timer feature, know that dinner won’t burn while I wrangle the two kids during the witching hour. AND I bought it on sale for less than half it’s original sale price. Winning!

Let me tell you, this beauty makes tasty food. So far I’ve made both the tastiest spag bol and best ever chicken korma that I’ve ever made in my life. Great depth of flavour and sauciness-ness (that’s totally a word). It’s what I’ve always wanted my slow cooker to be – slowly cooking food for me while I get on with things, but with much more flavour and richness, and none of the watery effect that I usually get.

Anyhoo. Here’s the chicken korma recipe, adapted from the cookbook that comes with the Homecooker (also available on the website). I’ve modified the directions so that you can make it without the Homecooker. You’re welcome.

Creamy Chicken Korma

Creamy Chicken Korma

1 small handful of flaked almonds
3 tablespoons of vegetable oil
2 medium onions, peeled and finely sliced
1 fresh green chilli, deseeded and finely sliced
1 small piece of fresh ginger, peeled and finely chopped
1 small bunch of fresh coriander, leaves picked and stalks finely chopped
90g korma or other mild curry paste
800 grams of free-range skinless boneless chicken thighs, cut into 3cm chunks
1 x 400g tin chickpeas, drained
1 x 400ml tin low-fat coconut milk
2 tablespoons of desiccated coconut
200 grams of fresh baby spinach
sea salt and freshly ground black pepper
6 tablespoons fat-free natural yoghurt
1 lemon

Toast the almonds over a medium heat in a non-stick frying pan until golden. Set aside.
Add 2 tablespoons of vegetable oil to the pan, along with the onion, chilli, ginger, coriander stalks and korma paste. Cook, stirring, over a medium heat until the onions are golden and sticky.
Add the remaining oil and the chicken and cook until the chicken turns golden.
Add the chickpeas, coconut milk, half the flaked almonds, the desiccated coconut and a splash of water. Bring to the boil then reduce to a simmer for 40 minutes.
Add the spinach to the curry and stir until it wilts. Season the curry to taste. Serve scattered with the remaining almonds and coriander leaves, a dollop of yoghurt and lemon wedges and steamed basmati rice.

What’s your most loved kitchen appliance? 

Kylie @ Octavia and Vicky

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Simple Meals and Treats to Cook with Kids

I’m very lucky to have a helping hand from some awesome blogging friends while Paul, Pebble and I settle in with little Rockster. Today Bekka from Just for Daisy is sharing some yummy meals and treats that she likes to cook with her little Miss Daisy.


One of the things that surprised me after having our second daughter last year was how much I would have to truly organise my life to stay on top of things! Should it really have surprised me!?

I am an organiser at heart so although a little surprising this didn’t bother me too much. It became an evening ritual to write a to do list for the following day, do what I could the night before and start the new day with a plan of action!

One of my favourite things to plan was the yummy meals and treats we’d make each week. I like to meal plan weekly, as well as plan what kinds of baking/snacks we’ll make over the week. This helps with organising a grocery list as well as keeping me inspired to bake our treats rather than resort to store bought or processed items.

Baking is also a time that Miss Daisy and I spend together. She’s enjoyed baking with me since she was 9 months old and at two and a half she’s now quite confident in the kitchen!

Here are some of our favourites that we like to make together:

Pea & Feta Fritters

This is a very quick and easy toddler friendly lunch or a last minute dinner that the whole family can enjoy. If you grow your own herbs you can very easily substitute the feta for grated cheese and you should always have these ingredients on hand! Loved by our whole family! Miss Daisy likes them with sauce and a few leaves (spinach leaves) for lunch or dinner. Hubby and I enjoy with salad!

2 Ingredient Chocolate Crackles

These are just a little too easy! But perfect for a last minute play group snack contribution or to take along for a morning tea with friends. They’d also be the perfect addition to any party table and the best part is, no copha!

One bowl Choc Coconut Slice

This one is a favourite in my family and is usually on the table at birthday parties and other gatherings! We made these to take along to a dinner last week! It’s quick and easy and a favourite with children and adults alike. The perfect companion to a hot (or cold) cuppa!

Easy Cookie Dough

I’ve generally got a roll of this cookie dough in my freezer at all times, ready to bake for unannounced guests or just to enjoy on our own if we don’t feel like all the dishes that baking can bring! So many variations can be made from this easy cookie dough recipe. Double it, triple it, enjoy!


This is where it all began for us! We have made scones together for such a long time! And we thoroughly enjoy eating them together too. Tea party optional!

Sticky Date Mug Cake

And this one is just for you. New mummy. Tired mummy. Frazzled mummy. Dessert for one is served. Or split it in two if you think your hubby is deserving! :) After falling in love with the choc mug cake I just had to experiment with my favourite dessert and came up with this perfect (sickly sweet!) individual delight!


Bekka ~ Just for Daisy

Bekka is a primary school teacher turned SAHM to two little girls. A lover of baking, sewing and creating, Just For Daisy is where she blogs about her life and the loves of her life!

Witching Hour Recipes

I’m very lucky to have a helping hand from some awesome blogging friends while Paul, Pebble and I settle in with little Rockster. Today Katie from MomFavorites.com is sharing her delicious Witching Hour Recipes.


We call 5pm the witching hour in our house. The kids are up from their naps, and one of them is bound to be cranky. I’m worn out from a day of working and parenting. The hubs is inevitably running late and won’t be home until dinner is hot off the stove (convenient, huh?). When this happens (and this usually happens Monday through Friday), I make a dinner that’s easy to prepare and cheers everyone up.

Witching Hour Recipes

Here are a few of our Witching Hour Recipes, guaranteed to fill bellies and put smiles on faces.

Veggie Hummus Pitas:Why we love ‘em – they’re perfect for lunch or dinner and they freeze well. Whenever I make these, I make a double batch, assembling them entirely, but just not baking. On wild nights, I just pull them out and bake them at 400 until warm and toasted. Feel free to throw in some cooked chicken or shrimp in there for added protein!

Broccoli Quinoa Bake:My kids gobble it up, plus it’s healthy! I often assemble the casserole mid-day and just throw in the oven right before dinner.

Asian Chicken Salad:This one satisfies the craving for salty Chinese take-out, but it’s healthy! I love the crunchy-sweet-salty combo and so does my family. This recipe is courtesy of our Mom Favorites cooking columnist, Chemeeka and it’s fab.

Fresh Tomato Sauce:I make this in large batches during the summer and freeze it. But, it’s just as easily made with canned crushed tomatoes. Throw the sauce together in the afternoon and let it simmer on low until dinner time. Right before you’re ready to eat, dinner is ready as soon as the noodles are cooked!

Katie @ Mom FavoritesKatie Harding is the Publisher of Mom Favorites.com and the Founder of the South Charlotte Playgroup. She works hard at keeping all of her boys (1, 4, and 34) happy and well fed. In her spare time, she enjoys drinking coffee and craft brews (not at the same time), running, and laughing at herself.





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Easy ‘Fried’ Rice – Simple Dinners Blog Hop

Easy Fried Rice

I’ve written before about our fussy little eater, and strategies we’ve put in place to get over the dinner time hump. I am very pleased to say that we are still using the Family Meal Planner every day, and Pebble is now eating eleven different dinners. Reminder: she used to ask for one of two dinners every. single. night. Now she just asks “what’s for dinner tonight, Mum?” As it should be, don’t you think?

The next step is to start including a new meal to try once a week or once a fortnight, to keep on broadening Pebble’s meal choices.  We tried this recently with “Fried” Rice and it went down a treat. The best part about Fried Rice is that you can customise it to what your child enjoys eating and/or what you have in the fridge. This meal changes each time I make it, Paul and I have always enjoyed eating it, and now Pebble chows down on it too. The other awesome thing is that you can choose how you make it – if you’re in a rush you can use microwave steam packs of rice and vegetables, or if you prefer and have more time you can cook the rice from scratch and use fresh vegetables. You can use fresh chicken, or shred up a pre-cooked BBQ chook from the supermarket.

Easy ‘Fried’ Rice


  • 1 teaspoon oil (I use rice bran oil)
  • 1 small chicken breast, cut into small pieces (or 1 chicken breast from a roast chook)
  • 1 clove garlic, minced (I use the jar stuff!)
  • 1/2 teaspoon ginger, minced (more jar stuff for us!)
  • vegetables of your choice, cut into small pieces (try capsicum, mushroom, peas, corn, snow peas, spring onion, broccoli, carrot, green beans). You can use fresh or frozen.
  • 2 cups white rice, cooked (freshly cooked, or cooked the day before, or a microwave pack)
  • soy sauce


  1. If using fresh chicken, stir fry in a wok or non-stick frying pan with the oil until just cooked, then add in the garlic and ginger, and stir fry for another 30 seconds or so, until fragrant. If using pre-cooked chicken then stir fry the garlic and ginger in oil for 30 seconds before adding the cooked, shredded chicken.
  2. Microwave the vegetables for a couple of minutes until just cooked, then add to the wok/frying pan. I just throw all the veggies into the same microwave safe bowl for this job and do them together. Keep it simple!
  3. Add the rice to the wok and stir fry until everything is well combined and hot.
  4. Add soy sauce to taste before eating – that way everyone gets to choose how much to add to their plate.

As Pebble is super fussy the first time I served this I asked her what she wanted to add to her rice, and made her a separate bowl. Her fried rice included just peas, corn, broccoli and chicken, with no soy sauce, and she gobbled it all up.

A couple of optional extras that I often include for Paul and I is chopped bacon and chopped omelette. Both only take a minute to cook in the wok and add extra flavour and colour.

Easy Fried Rice

 photo SimpleFamilyDinnerBlogHop_zps61b8cafe.jpg

Please follow along on the Blog Hop!  You’re sure to find some simple family recipes that will make cooking at home much simpler.

Kylie @ Octavia and Vicky

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