Already well and truely into the second month of 2024 and golly time is going fast. The last part of 2023 came with a lot of working days, the hosting of Christmas and not a lot of time for myself. Juggling work at Osteria Renata, Markets and Christmas orders it was one crazy time. New Years Eve hit, and I had a very blissful and slow week off. Yes, Home Cooking with Chef Sez has closed its online shop and classes for a while, but I am still creating lots of magic in the kitchen, whether it’s at home, with family or at work, food is still playing a big part in my life. 2024 is definitely looking a whole lot different, with moving up to QLD coming around very quick. But before all that happens, I am spending time with those I love most, cooking beautiful food for them, dining out with them and making lots and lots of pasta at Osteria Renata before I leave. In the last week or so I had thoughts on sharing more food ideas/recipes for those who have moved out of home. Mid last year I moved out of home, and I have made many adjustments with cooking. I was very used to making meals for 4 of us (with leftovers of course-more realistically it was enough for 6), so the adjustment to smaller sized meals has been a challenge. But it’s definitely something I have gotten better at. Some nights ill cook enough for that night other nights enough for two, sometimes even a lunch. I was never a fan of leftovers, but they have really become my best friend since moving out. And rice. Rice is almost a staple to most meals because it is a great filler. I always usually add butter as well (because who doesn’t love butter!). I want to really share more easy meals that are great for those living out of home and recipes that are quick, easy, full of flavour and that make enough for a few nights to make your life easier!

Eggplant Parmigiana is a huge favourite in our family, this last week, I really felt like making it but wanted to tweak it a little bit-just to get a little bit more creative in the kitchen. I have added the recipe below for you to try at home! Let me know how you go! The amount I made, was enough for three meals as a side. The night I made it, I served with a beautiful piece of steak (Red meat is super important especially for us gals!) and buttered rice (really wasnt joking about rice being a big part of my meals as of late). It was a great dinner, especially after a big day and a big training session in the morning. This dish would be great in pasta, just add a little pasta water when you toss it all together (lately I have been having GF Pasta, which isn’t so bad or a higher protein pasta with chickpeas or lentils), could have it along side some mash potato and green beans or for a real treat with some burrata like I had the other night for a Galentines Dinner with my Mum and sisters. I used parmesan cheese (Parmigiano Reggiano- I am a proud cheese snob and buying the best parmesan has been a non negotiable since moving out!!) but it would be even more delicious topped with mozzarella. All the herbs I used where fresh from my little veggie patch, but you can easily replace with dried herbs if you prefer (just use a little bit less!).

Leave your comments below of what you think and what else you would like to see! Tag me on insta too.

Happy Cooking

Love Chef Sez xx

Chef Sez ‘Eggplant Parmigiana’

Ingredients:

Olive Oil

1 Large Eggplant, chopped into small cubes

4 Sprigs of Rosemary, leaves removed and chopped

8 Sage Leaves, chopped

¼ Bunch Parlsey, Stalks chopped and leaves chopped (keep separate)

1 clove garlic, finely chopped

1 can of diced tomatoes

Parmesan Cheese

Salt and Pepper

Method:

Preheat oven to 200 degrees.

In a bowl place chopped eggplant, rosemary, sage, salt and pepper and toss together with enough olive oil until all the eggplant is nicely coated (rough guess ¼ cup).

Heat a medium sized frypan and cook eggplant in batches until golden brown in colour. Transfer to a bowl once cooked. Once all eggplant has been cooked, remove all from the pan and add 1 tablespoon of olive oil along with the garlic and parsley stalks. Cook until just starting to colour (this wont take long), then add the can of diced tomatoes along with ¼ cup of water (I usually add the water to the can of tomatoes to make sure I have used any tomato that maybe left in there). Allow to boil and reduce sightly. Cook for around 5 minutes until majority of the water has evaporated (you want a little bit of liquid as it will reduce further in the oven too). Add tomato to eggplant, along with chopped parsley and a little bit more salt and pepper. Transfer to a baking dish, grate over some parmesan cheese-as much or as little as you like. Bake for around 20 minutes or until the cheese starts to go golden.

2024

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