What Kim Ate

What I Ate


The Food

A bit more bread centric than I’d like but we were making bread! The bread turned out ok but not good so we’ll have to try again. Maybe on another rainy day.

  • Porridge made by Thomas with almonds, dried apricots, sunflower seeds and raisins.
  • Mandarins.
  • Frittata with red cabbage, broccoli and leeks made by Thomas. I’ve been trying to like cabbage but I don’t. It would have been much better without.
  • Peanut butter on soya and linseed bread. I was waiting for the bread to rise and got hungry.
  • Homemade bread. Much kneading required.

The Calories

There is a total of 1395 calories in these photos which is 70% of the days calorie allowance (Allowance changes daily depending on amount of exercise).

Self Saucing Chocolate Pudding

This is the perfect winter’s night indulgence. Thomas and I used to make it for dinner instead of dessert so we could eat more!

Self Saucing Chocolate Pudding

Chocolate Self Saucing Pudding

From the “Australian Women’s Weekly” magazine. Serves 6

  • 1 cup flour
  • 1 teaspoon baking powder
  • 3/4 cup castor sugar
  • 1/4 cup cocoa
  • 1/2 cup milk
  • 30g butter, melted
  • 3/4 cup brown sugar, firmly packed
  • 1/4 cup cocoa, extra
  • 11/4 cups hot water
  • icing sugar


Sift flour, sugar and cocoa into a bowl (probably the one you’ll cook it in). Make a well in the centre of ingredients, gradually stir in the combined milk and butter. Beat until smooth. Pour cocoa mixture into a 4 cup capacity ovenproof dish. Combine brown sugar and sifted extra cocoa in a jug. Gradually stir in the hot water, stir until the mixture is smooth. Pour the sauce gently over the top of the pudding (it’s important to do this very gently), place dish on an oven tray. Bake in a moderate oven for about an hour or until the pudding is well risen and firm to the touch. Serve with ice-cream.

What I Ate

What I ate

What I Ate - 9th June

The Food

  • Porridge made by Thomas with almonds, dried apricots, sunflower seeds and raisins.
  • Mandarins.
  • Pizza with broccoli, pesto, cheddar, mozzarella, feta and oregano.
  • Mandarins.
  • Roasted pumpkin, potatoes and leek stuffing topped with feta.

It’s been a bit of a cheesy day today.

The Calories

There is a total of 1405 calories in these photos which is 65% of the days calorie allowance (Allowance changes daily depending on amount of exercise).

Broccoli, Leek and Potato Soup


  • 1 heads of broccoli, cleaned and chopped
  • 1 large leek, cleaned and sliced
  • 4 Medium Potatoes, cubed.
  • 5 cups of vegetable stock
  • butter or olive oil
  • garlic, rosemary and thyme to taste.
  • 2 tablespons of cream cheese/sour cream


In a large soup pot saute the leeks in the butter or olive oil, seasoning with garlic and herbs.
Meanwhile, boil the vegetable stock. Then add broccoli, leeks and potatoes, bring to a boil and simmer for about 15 minutes (until potato cubes are cooked).

Stir in cream cheese/sour cream just before serving.


We had cream cheese in the house so we used that. Normally we’d use sour cream.

What the World Eats

There is a great series of photos by Peter Menzel, Faith D’Aluisio for their book Hungry Planet: What the World Eats.

You can see 12 of them here

They are well worth a browse. I found it fascinating trying to guess the countries by the food and the people.

Triple-choc Brownies

Thomas made these for the first time and they are prefect. I think he’s scared to try again..

Triple-choc Brownies


  • 300g butter, chopped
  • 3/4 cup Baking cocoa
  • 3 cups brown sugar, firmly packed
  • 2 1/4 cups plain flour
  • 3 eggs, lightly beaten
  • 1/2 cup white Choc bits
  • 1/2 cup milk Choc bits


  • 1 x 200g block cooking chocolate, chopped
  • 1/4 cup cream


  1. Grease a 20cm x 30cm lamington pan; line base and two long opposite sides with baking paper extending paper 5cm above edge of pan.
  2. Combine butter and cocoa in medium pan; stir over a low heat, until butter is melted. Add sugar, mix well. Remove from heat ; stir in sifted flour, eggs and choc bits. Pour mixture into prepared pan.
  3. Cook in moderate oven, 180C, for about 35 minutes, or unti just set. Cool in pan.
  4. Icing. Combine chocolate and cream in a small pan; Stir over a low heat until chocolate is melted. Transer to medium bowl. Cover, refridge, stirring occasionally, for about 20 minutes, or until icing is a spreadable consistency.
  5. Spread icing over brownie, refridge until set before cutting into squares.

Herb and Mushroom Quiche

Self-crusting Herb and Mushroom Quiche

  • 2 medium sized onions
  • 2 tablespoons oil or butter
  • 200g mushrooms
  • ½ teaspoon dried basil
  • ¼ teaspoon dried thyme
  • Black pepper to taste
  • 2 eggs
  • ½ cup sour cream
  • ¾ cup milk
  • ½ teaspoon salt
  • ½ cup self-raising flour
  • ½ cup grated tasty cheese

Slice onions finely. Sauté in the oil or butter, when soft add the mushrooms and cook until these soften too. Add the basil, thyme and black pepper, and then remove from the heat and leave to stand while preparing the egg mixture.

In a medium-sized bowl lightly beat together the eggs, sour cream, milk and salt. Sprinkle the flour over this mixture and stir just enough to combine, and then add the grated cheese, again stirring just enough to mix.

Butter a 25-30cm flan or pie dish. Tip in the onion and mushroom mixture, and spread it evenly over the bottom, then pour the batter evenly over this.

Bake at 220C foe 20-30 minutes, until light brown and firm in the centre. Cool for 10-15 minutes before turning out.

Serve with fresh tomatoes and a green salad.


I made cupcakes. They didn’t turn out as well as they should have because I forgot to put the little paper containers inside a proper muffin tin so they kind of went a bit long and flat.

I’ve made marvelous cupcakes with this recipe before though so I thought I’d share it anyway.


  • 3 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 150grams unsalted butter, softened
  • 1 3/4 cups sugar
  • 2 eggs
  • 1 1/4 cups whole milk
  • 1 teaspoon vanilla extract

1. Preheat the oven to 180°C.

2. Sift the flour, baking powder, and salt together in a medium bowl.

3. In a separate, larger bowl, cream the butter. Gradually add the sugar, creaming until light and fluffy.

4. Add the eggs one at a time, and beat well after each addition.

5. In a small bowl, combine the milk and vanilla.

6. To the butter mixture, add about one quarter of the flour mixture and mix well. Add about one quarter of the milk mixture and mix well. Continue alternating the flour mixture and milk mixture, beating after each addition until smooth.

7. Pour the batter into the cupcake tins. (and put these inside a supporting muffin tin!!) Bake for 15 to 20 minutes, until the cake springs back when touched.

8. Remove from oven and let cool for about 10 minutes, then turn the cupcakes out of the tins and onto a rack to finish cooling completely.

Makes approximately 14-18 cupcakes.

Potato, Kidney bean, Carrot, Corn and Leek Patty

Thomas is in raptures over this one, he has even offered to share the burger making crown.

Hamburgers with Potato, Kidney bean, Carrot, Corn and Leek Patty


  • 1 cup canned kidney beans
  • 1 carrot, grated
  • 1 leek, sliced
  • 3 potatoes, grated
  • 1 cup corn
  • salt and pepper to taste
  • oil for frying



Mash the beans with a fork or a potato masher. Add the remaining ingredients, except the oil and mix until well combined.
Shape the mixture into patties.

Heat about two tablespoons of olive oil and cook each patty at a medium/high until the veggie burgers are done, about 3 minutes on each side.

Serve on nice soft white rolls (toasted) with lettuce, tomato, mustard, tomato sauce and feta dressing.

I changed the recipe around a bit to fit in with what we had in our cupboard, The original recipe can be found here:

Veggie Burger Recipes