Sisterhood Shindig – Day Three

Welcome to Day Three. We’re kicking it up a notch today. A little more fun. A little more interactive. A little more creative. We hope you enjoyed your sleep in and your long morning bath.

outdoor bath 1

Congratulations to Natalie Delaney whose name was plucked from a hat this morning to win yesterday’s book Glitter and Glue! Please email me at with your mailing address and I will send it out as soon as I peel myself from my sun lounge located conveniently outside my luxury bedroom.

Now, no Sisterhood Shindig would be complete without delving into the topic of food. Making it. Eating it. Sharing it. Food and body image seem to be such prominent subjects in womanhood, and the relationship between a woman and her food is something we need to approach wholeheartedly. We love Jamie Oliver mostly for his no frills cooking and food-should-be-fun-and-relaxed-and-a-way-to-bond-with-those-we-love kind of attitude. It should represent nourishment, not limitation and stress, or beauty and self-worth. We do, however, have a bone to pick with him about his thirty-minute-meals which are so not thirty minutes. Still, we love the man and the way he is changing society’s attitudes towards food and cooking.

So, we’re getting into the kitchen today, swappin’ our favourite recipes and eating as we go.



Now, we know that not everybody likes to cook (earmuffs Jamie) and we also know that ain’t nobody got time to spend hours in front of their stove. Which is why we’re sharing easy-breezy meals that are yummy and quick and (mostly) healthy!

But listen. First things first. Our favourite cocktail recipe. Because you’re on holidays. And it’s past 10 am (almost). Mr Corby already took the liberty of making you one you can sip as you meet the other fine women here with us. You are WELCOME.


You can never go past a good caprioska, recipe from here. But if that doesn’t take your fancy, we have found the best collection of cocktails here.

Now relax. Sip your drink. Listen to the music playing (James Vincent McMorrow in case you can’t hear it). Grab a chopping board and share a smile with all the other lovely women here with you. It’s a little scary, we know, the whole mingling thing. Mingling with strangers. But they are just like you, these women. Offer them a taste of your cocktail. Admire Mr Corby’s – ah – fabulous hosting skills together. You’ll be good friends in no time.

Onto the cooking class!

Our five best from the Red Tent’s cooking collection (meanly mostly Bec because I am no whizz in the kitchen.)

  1. Chicken A La Bec (served with Smashed Potatoes with a Yummy Creamy Mustardy Sauce) … take some chicken breasts or thighs and season them in advance. Boil your potatoes in the meantime. Make sure they are really cooked – a bit overcooked, even. Then lay them flat on a tea towel, cover with another tea towel, and squash them under the flat of your hand a bit. Put all the squashed potatoes (drizzled with olive oil and seasoned with salt and pepper, maybe a pinch of rosemary) on a baking tray and into a 180 degree oven. In the meantime, grab your chicken pieces and put them in the frypan. Sear quickly on each side till they’re golden, then dump them amongst the squashed potatoes in the oven. Turn potatoes if desired. Roast chicken and potatoes for another 15-20 minutes or until it’s all looking deliciously golden and crispy. During this time, make sauce: 3 finely chopped spring onions and 2 finely chopped cloves of garlic in (previously used) oily frypan. Once soft, add half a cup of chicken stock, 2 tsp Dijon mustard, 1 tbsp Worcestershire sauce, a dash of brandy (!), half a cup of cream. Bring to boil. Add 1 tspcornflour if you want it a bit thicker. Stir in some chopped parsley and lemon juice. Drizzle over chicken/potatoes and voila! (PS: another trick I do all the time is cut the chicken breasts open a little, shove in a mini mozzarella ball with some basil or tomato and then wrap some proscuitto around the whole thing before whacking it in the oven. Easy and scrummy).
  2. Fridge-Emptying Tortillas Grate up a bunch of old limp eschallots, wilting carrots and shrivelled zucchini from the fridge (yes, and those potatoes that are sprouting at the bottom of your pantry – no judgement here) – add 1 can kidney beans, 1 can corn kernels, and some shredded up cooked chook if you feel like it. Grab some tortillas, splat on some sour cream and mild salsa sauce, add to that your grated vege/bean/kernel mix and roll them up. Place the tortillas together in a casserole dish side-by-side, then drizzle over some more mild salsa and sour cream and lots and lots of cheese (you can even use two types if you want to get fancy). Season with salt/pepper, bake in moderate oven 20-30 minutes (until getting crispy). A great way to use old veggies and my kids love it (provided the salsa not too spicy!). Can also add avocado, tomatoes…anything, really. This recipe is un-stuff-up-able!

Ah, sorry, we’d just like to interrupt this cooking class with a light refreshment. Thank you Mr Corby!



The baguettes have been flown in from France and that salami? Direct from Italy. We have connections. We’re not afraid to use them.

3. Salmon Parcels – This is OH SO EASY and OH SO IMPRESSIVE. Because: salmon. And: pastry. And I can even tell you how to make it in one sentence. You take your salmon fillet (skin off), season it with salt/pepper (I added dill tips) and then lovingly lather it thickly with Philadelphia Cream Cheese before setting it on a square of store-bought puff pastry sheet and folding it into a nice little closed envelope package, which is then coated with egg and dumped on a roasting pan in a 180-degree oven for 30 minutes. Done!
4. Hearty Winter Sausage and Veg Casserole

Take some diced prosciutto (or bacon) and sliced chorizo (or any sausage) and fry them up in some olive oil. Once cooked, put them on some paper towel. Keep the oil in your frypan and now add some diced onion, garlic, capsicum, and oregano. Fry these a bit before tipping into the slow cooker, plus your cooked meat and some diced up potato, a can of chickpeas, carrots if you want to, any other veggies (NB: green veggies like broccoli and beans are best left out until later). Add half a cup of dry white wine (the other half is for you to consume while cooking :)) and 600ml, or a big jar, of sugo/passata (by which I basically mean pureed tomato). Also half a cup of chicken or vegetable stock. Season with salt, pepper, and any other herbs you think. Then my favourite part: step away from the slow cooker. When you come back, 20 min before serving, you can whack in your green veggies (if you want them) and put a loaf of that bake-at-home bread in a preheated oven, so it’s nice and warm and crunchy when you serve everything up. If you wanna get super fancy, sprinkle each serving with chopped parsley a la Nigella. Ta-da!
5. Rice-crust Pizza – Cook three cups of brown rice. Add two eggs and mix in. Spread accross a greased baking tray about the thickness of a crust, say 2 cm, or about an inch. Bake in 200 degree oven until brown and crispy – about 40 minutes. Take out, add some tomato paste, your favourite pizza ingredients, top with cheese and cook until cheese is melted. Super delicious!

And now the best bit? The best bit is that you get to retire to here:

dinner 1

And feast on all these scrumptious meals you’ve cooked.

Now obviously, the secret of a good sisterhood is sharing. Tell us one of your best go-to recipes so we can all save ourselves the headache of searching for some new things to add to our very boring and repetitive reportiore! Keep it easy though, ladies. We’re tired.

Enjoy the rest of your twinkly night, and I told you, isn’t everyone here SO LOVELY? We knew you’d make friends.

Until tomorrow,

Rachel and Bec.


6 Responses to “Sisterhood Shindig – Day Three”

  1. Kali

    Ooo, yum 🙂 I have fond memories of that pizza crust and it has been my go-to g-free pizza crust ever since…I throw in a little polenta and olive oil to give it a bit of a deep-fried feeling 😉

    So…I’m going to go straight to dessert I’m afraid. One of my most favourite, decadent treats is what were first known as Chocolate Fudge Brownies. I have dabbled with the recipe until the last batch literally was like fudge and because it was so rich it actually lasted in the fridge for more than a couple of days 😉
    It’s g-free and you can make it dairy free if you want:
    Pre-heat oven to 180C…
    Stir 1 cup brown sugar (could try coconut sugar – I haven’t yet), 3/4 cup cocoa powder, 1/3-1/2 cup almond meal, 1/2 tsp baking powder and 1/2 tsp salt. Whisk in 4 free-range eggs and a Tbs of vanilla essence – follow with 250g of melted butter (I know! But here’s where in my last batch I did half coconut oil/half butter and Oh my). Whisk til smooth and (optional) fold in chopped walnuts (whatever nuts) – as many as you want – and 1/2 a cup (or more) of chocolate chips or chopped chocolate. Into your chosen pan (my most recent is a bundt tin, otherwise just a good old square cake tin) – into the oven for about 30 minutes…you want it a little soft in the middle when you take it out because it will fudge up. Cool and then keep as a cake or cut into squares and into the fridge.
    Enjoy on its own, with a cup of your favourite tea, or with a dollop of plain yoghurt.


  2. NatandDan

    How exciting! Thanks so much Rach! Can’t wait to read it!
    My easy go-to recipe is Chicken & Broccoli Bake. Steam broccoli and layer in a baking dish with diced, browned chicken on top. Mix together a tin of cream of chicken soup, 300g tub sour cream, 2-3 chopped shallots and 2 teaspoons curry powder. Pour over top and sprinkle grated cheese over top and pinch or two of paprika. Bake in 180 deg oven for 20 mins till golden and serve with steamed baby potatoes.

  3. Mel

    Well, I don’t really know what to say here… I’m not really a cook even though I don’t mind cooking, but I just have no inspiration in the kitchen. So sharing a recipe would see me go and find something in the unmissable cook books on the kitchen bench… I will therefore keep it very simple for those who, like me, do not have great kitchen skills and I will share a very easy but yummy recipe (for a child’s birthday for instance), the Basic Vanilla Cake from Donna Hay:
    – 2 1/2 cups (375g) plain flour, sifted
    – 1 1/2 teaspoons baking powder
    – 1 3/4 cups (385g) caster sugar
    – 250g butter, melted
    – 4 eggs
    – 1 1/2 cups (375ml) milk
    – 1 teaspoon vanilla extract
    Preheat oven to 160C. Place the flour, baking powder, sugar, butter, eggs, milk and vanilla in a large bowl and mix until well combined. Pour into a lightly greased tin or preferred size lined with non-stick baking paper and bake for 55-60 minutes or until cooked when tested with a skewer. Cool in for 5 minutes before turning out onto a wire rack to cool completely.

    • The Red Tent

      Thank you!!! I also don’t know how to cook the most basic of stuff – including cakes! So I will definitely give this a try with my kids’ birthdays coming up xo


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