CHELSEA Frazer likes to get a jump on the working week.
She said leftovers from the weekend’s lamb roast made a great base for a pumpkin and quinoa salad early in the week.
“I like to plan ahead and get a couple of nights out of any leftovers of something like lamb roast,” Mrs Frazer said.
The Montrae Mining quality assurance officer and mother-of-three said working parents were always on the lookout for tips to make nutritious food amid busy schedules.
“I like to cook in one pot and serve it in the same pot,” she said.
Mum to Zaylia, 11, Tailem, 8, and Bentley, 6, Mrs Frazer said her interest in food blossomed later than most.
“My passion for food came after the kids,” Mrs Frazer said.
“You want to keep them healthy and know what goes into their food.”
Together with her husband Grant, Mrs Frazer said they enjoyed the rituals of making food from scratch.
She said they had hosted a salami-making day for family and friends at their East Albury home in winter for the past three years.
“We light the fire and a keg goes on; it starts at eight in the morning and finishes when the last person leaves,” she said.
“You have to hang the salami over winter so it’s usually done in June or July.”
Mrs Frazer said she also used her Thermomix once or twice most days.
She said she could whip up everything from green smoothies to a risotto in the kitchen appliance.
“It takes 15 minutes to do a risotto in the Thermomix,” she said.
“I never buy caster sugar or almond meal when you can just mill it up yourself in the Thermomix. I don’t do a lot of meat dishes in it but I use it for lots of side dishes.”
Mrs Frazer said their children had inherited an interest in food and enjoyment of cooking too.
She said they would cook independently about once a fortnight.
“They love to cook,” she said.
“They’re willing to try everything but their favourite is probably still lasagne; they love lasagne.”
Mrs Frazer’s Lamb and Pumpkin Quinoa Salad recipe will feature in St Patrick’s Cookbook, a fundraising project for St Patrick’s Parish School. For details contact Chelsea Frazer on 0400 402 466 or Kelly Hegarty on 0415 116 789.
Six things I can’t cook without: Onions, garlic, red wine – some for the cooking and one in hand, music (new and old rock classics) and lemons.
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