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Balinese Spice Paste - Great For Chicken!


I recently visited Bali and while I was there I took a few cooking classes, the food is amazing and I wanted to learn how to make it for myself. I have used this recipe over and over since being home and find it great for stuffing the skin of chicken, in curries and I have even used it in rissoles and patties. The best part is you can  make it in advance and then freeze it in ice cube trays and freeze. I used 2 cubes of the curry per 500 grams of chicken. I love that you can experiment and add this paste to a lot of different recipes. You can get most of the ingredients from a green grocer or asian / indian food store.



350gr shallots peeled and sliced

190gm fresh garlis

75 grams Kencur washed and sliced.

90 grams Galangal

25 grams Candlenuts crushed or raw pea nuts.

30 grams Palm sugar, chopped

100 mills Coconut or vegtable oil

3 stalks Lemon grass, bruised

4 Salam leaves or fresh kaffir lime leaves

375 mills water

1 tablespoon salt



Combine all ingredients except for leaves , lemon grass, water and oil into a food processor or stont morter and grind until smooth.

Place all ingredients into a presure cooker, Bring ingredients to a simmer.

Pressure cook on gauge pressure bar 1 /15 psi for 30 minutes, start timiing when full pressure is reached.

Let cool for 20 minutes.

Cool in fridge over night.

Spread into ice cube trays and add to freezer.

Store in air tight bag.

Use as you like, lasts approx 3 minths in freezer.


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What's All The Hype With Marley Spoon?


I had seen Marley Spoon advertised on the Net and also have had friends and work collegues rave about them, but to be honest I am not really one that likes food being delivered, I much prefer to pick my own produce and know that I am getting exactly what I want, I've tried ordering groceries on line before and it just doesn't work for me. So when we were asked to try out Marley Spoon I was a little sceptical, I knew it would be great to have food delivered to my door with full instructions on how to make the meal, the convenience side I was really looking forward to but I wasn't sure about not picking my own produce.

I decided we would try out 2 of their meals , the process was really easy I simply went on line and selected the 2 meals I wanted and for a family of 4.

The box arrived on the Monday Morning and the first thing that surprised me was the fact that both meals had their own separate labelled bag along with a beautiful printed out recipe card. Now this might not be big for some, but occasionally if I arrive home late from work my husband needs to cook and the fact that the herbs and veggies are separated into the right recipes makes a big difference. I asked my husband to buy a cauliflower once and he bought home a cabbage lol He has also bought home Thai basil when I asked for sage, so the fact that everything is in the one bag makes it easy for a beginner cook as well. The protein and cheese was packed in a separate bag with an ice block to keep it cool.

The first night we had this Chilli Basil Beef the flavours where amazing the balance of sweet, sour and heat were amazing, I only used one of the Chilli's as my kids don't like overly hot food. This meal was huge, there are 4 of us and we all ate it and then I also put left over's in 3 containers for hubbies lunches, my kids are 5 and 7 so there may not be left over's if you have teenagers. I was surprised at the size though. My husband messaged me today from work and said it even tastes good cold < winning! The kids ate it too!

The following night we had this Parmesan Chicken Schnitzel and OMG the chicken was so tender and a tip squeezing lemon over it once cooked takes it to a whole new level. Again there was more then enough We got 7 pieces of chicken out of the fillets and was left with 2 left over which the kids had for lunch the following day. The coleslaw was a perfect balance of crispiness and tang. I also think this would be perfect in a bread roll on a Friday night watching the footy or even pre cooked and taken to a picnic. This was so delicious and one that I will be trying again.

I see a lot of value in what Marley Spoon are doing, I love that you can keep the recipe cards and repeat the same recipe down track, I love that it encourages your other half to cook and they have healthy options. I also love that it doesn't take the enjoyment out of cooking, you still get to dice and mix and enjoy the whole process. I also think it's great for entertaining not just to save time, but easy to put together a quick meal that you cooked with very little effort. But most of I love that the ingredients were actually better quality then I am use to and that's a big tick for me.

I was sceptical to start with but I will most defiently be using Marley spoon in the future even if it's just for a couple of meals during the week. I guess you could say I see what all the hype is about now :)

Marley Spoon have been lovely enough to give our followers $35.00 off your first order simply click here and order. There are plenty of meals to choose from!






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How To Make The Perfect Cheese Toastie!



Is there anything better the perfect Cheese toastie? Personally I never buy a toastie when I am out and about as they just don't compare to what I can do at home.

You can use the cheeses you like, I find a soft or spreadable cheese a long with a tasty or mozzarella work well, if you like a stronger tasting cheese by all means use it.

I find that the secret is in the amount of butter you use, if you use to much you will have a soggy outside if you don't have enough you won't have that nice brown crunch on the outside.



Butter enough to spread to pieces of bread.

50 grams of Good quality Tasty cheese.

1 teaspoon of Bulla Crème Fraiche

2 good pinch's of pepper

1 pinch of salt



Preheat a non stick frying pan on high.

Spread 2 pieces of white bread, you can use whatever bread you like. Make sure the butter is spread out evenly, not to thick and to the corners.

Turn bread over and spread the crème Fraiche on one piece.

Place one piece of buttered bread down on the hot pan then ad the slices of tasty cheese on it.

Add the salt and pepper.

Top with the other piece of bread making sure that the butter side is facing up.

Cook for 3- 4 minutes each side until you can see golden brown in colour and the cheese melting.

Take out and slice in half.


Add a slice of ham or any other filling to change it up.


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Gluten Free Chicken Curry Mini Rissole Bites!


These Chicken bites are really easy to make and we have used them as a main meal, lunch box snacks and also in a pasta sauce as a substitute for meat balls. They are also great for party finger food.



250 grams chicken mince

1 cup drained and rinsed chick peas.

2/3 cup of rice crumbs < we use Casalare premium gluten free.

1/2 onion

1 carrot

Good pinch of salt and pepper

1 tablespoon curry powder

Oil for frying



Add the onion and carrot to the a food processor and blitz well.

Add the chicken mince, chock peas, salt, pepper and curry powder and mix again.

Add rice crumbs and combine well.

Add chicken mince to a large bowl and add the onion mix to the bowl.

Add rice crumbs and combine well.

Roll into approx one inch balls,

Heat a large frying pan on high and add a little oil to cover pan.

Let cook until golden and crispy then turn over and cook on high for a further minute. Reduce heat to low and let them cook through.

Once cooked let rest on paper towel to remove any excess oil.


Tip: You can add whatever spices you like to these!


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Spicy Chow Mein in Lettuce Cups!

Spicy Chow Mein in Lettuce Cups!

I think of this is as an alternative to tacos (which we love) but a little less carb heavy, and you can really pack the veg in this dish without the kids getting fussy.

I like quite spicy food, so if you don’t like too much heat then I would just add one teaspoon of chilli flakes to start and keep tasting as you cook, as no-one knows your families taste buds more then you.  I grew up on very hot food, so I had quite a few people test this dish for heat and so far, its had the thumbs up.

This dish is so very cheap and easy to do, you can freeze it (I would leave the noodles out, and boil those up just before serving).  This recipe serves 4-6 people, so if you are a family of four, well you will have some leftover for lunch the next day (Yum!).  This is also great when you unexpectedly have extras at your house for dinner, just plonk the mixture into the middle of the table and lay out the lettuce cups and let everyone serve themselves.  



500g of beef mince

1 bunch of finely sliced shallots

2 teaspoons of garlic

1 small packet of vermicelli noodles (or any noodles is fine)

1 teaspoon of ground chilli powder

2 teaspoons of chilli flakes

4 – 5 tablespoons of soy sauce

1 teaspoon of brown sugar

1 level teaspoon of sesame oil

1 & 1/2  level teaspoons of 5 Chinese five spice

1/2 iceberg lettuce

1/4 of finely sliced red cabbage

1 diced (small cubes) zucchini

1 diced (small cubes) carrot

Handful of fresh coriander (to serve)

1/2 red capsicum finely sliced (optional)



Brown the mince in the sesame oil, add your spices, garlic and sauces and let simmer for 5 minutes, in the meantime boil up your noodles (they only take a minute or two) and drain.  Add your diced veg, let it cook for another 10 minutes.  Don’t overcook the veg, because you really do want that lovely crunchy texture through the dish.

Place into lettuce cups and serve. Don’t overfill the lettuce cups, because you want to bend it over the mixture almost like a roll when you bite into it.  

I added a few slices of fresh red capsicum on top for that extra crunch.

It’s that easy.



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Easy Roasted Pumpkin & Pine Nut Risotto!

Easy Roasted Pumpkin & Pine Nut Risotto!

Who doesn't love a good Risotto? This is our no fail recipe that is bound to please even the fussiest eater, give it a go as an easy mid week meal!



 1/2 a butternut pumpkin

2 cups of rice,

1 cup of peas

750g of pine nuts,

1 1/2 cups of water & Parmesan to taste.



  • Roast diced pumpkin for 30 minutes at 180.
  • In the meantime boil 2 cups of rice and peas.
  • Roast pine nuts in a seperate tray for 10 minutes before the pumpkin is done.
  • Once pumpkin has cooled, combine the pumpkin and water into a blender.
  • Drain rice and peas. A
  • Add together to form the risotto.
  • Sprinkle pine nuts and Parmesan on top to taste.
  • Enjoy!


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Zucchini and bacon slice

Zucchini and bacon slice

This Slice is super easy to make and great for school lunches,  It can be frozen to use at a later date. You can add whatever veggies you have in the fridge too!


4 rashes of bacon,

2 grated zucchini

2 grated carrots

6 eggs

1/2 cup of milk

1 cup of cheese

1 teaspoon of mustard

1/2 cup of shallots



  • Fry shallots, and bacon in one pan.
  • Combine the zucchini, carrot, cheese, eggs, milk and mustard together in one bowl.
  • Once bacon & shallots has cooled mix through the rest of the ingredients.
  • Place in a oven proof dish and cook on 180 for 35 minutes
  • Slice and serve with a salad!

Serves 8 - 12

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No Rice Fried Rice!

No Rice Fried Rice!

After Christmas we are back on the low carb wagon way of eating. Hubby and I did quite well on it in 2016 losing about 15kgs each, this no rice fried rice is one of the dishes we almost live off when eating low carb, its delicious!



1 full cauliflower with the florets broken off ready.

150 grams of ham

1/2 a zucchini

1 onion

2 eggs

1/2  a  red capsicum

1 cup of mixed peas and corn

1 tablespoon of fish sauce

2 tables spoons of soy sauce

1 tablespoon of coconut oil, you can use sesame or olive oil to.



Place cauliflower into a blender or Thermomix, blitz in pulses until is rice texture.

Chop up all other ingredients finely.

Add onion and ham to wok or frying pan on medium heat, brown  for 2 mins and then scoop out and put to the side.

Place zucchini, capsicum and corn and peas into wok and cook for 1-2 mins.

Add the blitzed cauliflower to the wok stirring through.

Add the fish and soy sauce and stir through.

Add the onion and ham back to the wok.

While the mixture is cooking, place 2 eggs in a microwave bowl, whisk well then cook on high for 1 min 20 sec, once cooked remove and cut up then add to the mixture. Stir through gently.

Then that’s it, simply serve up and enjoy!

Serves 4


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$10.00 Cheesy egg and bacon pie (with a twist)

$10.00 Cheesy egg and bacon pie (with a twist)

Look, this really is like a quiche lorraine, but my old man calls it an ‘Egg and Bacon Pie” possibly because he thinks it sounds more manly, then you know… quiche.

I make this about once a month, we eat about half for dinner and then we have it for lunches the next day.  I always make two and freeze one, yes these freeze really well, and its a great ‘quick we have visitors for lunch’ dish, served with salad (to if your husband is like mine and wouldn’t touch a salad with a ten foot pole, then some good old crinkle cut chips and a garnish, you know – just to make the plate look pretty.



6 eggs

1/2 cup of cream

250g of bacon (chopped roughly)

1 teaspoon of mustard (thats the twist)

1 small onion finely diced

1 teaspoon of garlic

1 teaspoon of 

1 sheet of frozen shortcrust pastry

1 cup of grated tasty cheddar cheese



Brown the onion, garlic and bacon in a frypan, this is important, don’t put raw onion in the dish, just trust me on that one.  When the onion is clear mix through the mustard.  Sit aside to cool.  In a large bowl whisk your eggs and cream, add the cooled bacon and onion mixture and stir until blended.  In a baking dish, either line with baking paper or coat in a good dose of olive oil or butter, press the defrosted short crust pastry sheet into the dish.  Don’t stress if the pastry is not hanging over the sides, the egg will cook and create a crust as well.  Pour the mixture into the dish and then add your cheese evenly. Season with salt and pepper.

Bake in an oven at 180 for about 30 minutes, to check the egg is fully cooked, put a knife in the centre and if it comes out clean, its cooked!


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Chicken, Chorizo & Butterbean Bake

Chicken, Chorizo & Butterbean Bake

I tend to cook a lot of the same dishes because they are tried (or tired) and tested and I know the males in the house like them.  This has all the ticks for men.  Lots of meat.  Male approved vegetables. Robust flavour.  Look, it’s not ‘low fat’ or ‘low salt’ (sorry) but there isn’t any chemicals or nasty preservatives in it either (which in my book is healthy).

This recipe makes enough for 6 people.


6 Chicken thighs (filleted or with bones, either is fine, you can even use Maryland chicken thighs which is always a great price)

2 Chorizo sliced thickly

2 sliced brown onions

1 can of diced tomatoes (if you don’t like the texture of tomatoes, then use passata or sugo instead)

1 drained can of butter beans

3 carrots sliced down the middle and then halved

3 large potatoes (diced)

1 tablespoon of brown sugar

2 cups of beef stock

1 tablespoon of tomato paste

Thyme (lots and lots, like a few tablespoons)

1 handful of black olives

Bay leaves

Salt and Pepper


So its all in the prep.  Heat your oven to 180, pat some thyme onto your chicken so its got a good dusting, then in a huge frypan brown your chicken thighs, your onion, then your chorizo .  Put aside on a plate (be careful not to overcook chorizo, just a touch to get a bit of brown and get the juices released into the pan).  Then add your carrots and potatoes.  You want that lovely slightly charred look before you take them out.  Put aside.  Ok now for the sauce.  DO NOT EMPTY THE JUCIES FROM THE PAN YOU JUST USED.  This is what makes the sauce.  Into the same pan, add the garlic, the brown sugar, the diced tomatoes, the butter beans, tomato paste, stock and a good tablespoon of dried thyme with some salt and pepper to taste.  Let it simmer for about 10 minutes.

So in your baking tray (like mine) OR you can use a proper casserole dish with a lid, layer your onion at the bottom, then your meat, and then your veg.  Pour the sauce over it all, add a few bay leaves here and there and then bang it in the oven for an hour on 180.

This Recipe was created by Jess Steel from Jess Steel Diaries.


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$10.00 Chorizo & Sweet Potato Pasta!

$10.00 Chorizo & Sweet Potato Pasta!

This is SOOOOO easy.

This is a great dish you can prepare in advance and just toss the spinach through before serving.

I would say this serves about 4-5 people, and as this can be served hot OR cold its a great dish to take to a barbecue thats just something a little different from your average salad or coleslaw.


3 cups of penne pasta (or any pasta is fine)

2 chorizo sliced and browned gently in a fry pan

1 medium cubed sweet potato (roasted)

70g of butter

1/2 teaspoon of dried sage

2 cups of spinach

Once your pasta is cooked al dente, drain and set aside.  To stop it sticking, add a small teaspoon of butter and stir through.  In the frying pan you used to brown your chorizo, add the 70g of butter and 1/2 teaspoon of dried sage and cook on high until bubbling.  Add the cooked pasta, the roasted sweet potato, chorizo to the butter sauce.  Stir until all the ingredients are covered.

Just before serving, toss the spinach leaves through so you have that lovely fresh bite.  season with a little pepper.

This Recipe was created by Jess Steel from Jess Steel Diaries.


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Italian Minestrone With Cotechino!

Italian Minestrone With Cotechino!

I made this a few years ago, I bought Cotechino from an Italian deli in far north Queensland (having no idea how to cook it) and I asked my husbands Nonno how to cook it, and he showed me how to make the stock, which he recommended goes especially well for a base for a minestrone soup.

Oh, how right he was.

So what is Cotechino?

It is a large fresh sausage made from pork fatback, and pork rind. Cotechino dates back to around 1511 to Gavello, where, whilst besieged the people had to find a way to preserve meat and use the less tender cuts.  

It breaks down to an almost a bacony-pork-mince which blends into the soup.  The flavour of the stock is the best I have ever tasted, I plan to create some more recipes using this stock.

You can make this in a slow cooker, or a thermie, to even a big pot on the stove.  All you need to do is place the Cotechino in icy cold water in your pot/ slow cooker/ thermomix, then let the water in the heat up, let it simmer for 2 hours or so. Make sure the water JUST covers the Cotechino when you cook it.  Once cooked, I then take it out, peel the skin off and slice it down the middle to get a hurry on with all that bacon goodness into the stock.  

My husband loves soup.  He pretends he doesn’t as he think’s its not terribly manly, but when he had this he just about licked the bowl clean, its a GREAT way to get those veggies into your kids and partner and it freezes well (leave out the pasta though, just add it in with some stock when you heat on the stove).

If you don’t have Cotechino, use bacon.  I would say at least half a kilo.  


Veggies, I’m not going to to say what veggies to buy – because the italian way is to just use what is in season (and generally what was grown in the back garden) but this is what I used –

2 large diced zucchinis

1 diced red capsicum

1 carrot diced

2 brown onions (already diced browned in some good olive oil, very important to brown the onion beforehand)

3 sticks of celery diced

 1 & 1/2 cups of mushrooms

The sauce –

Into the stock add, 1 large 370g jar of passata (of you don’t make your own, I highly recommend the Leggos brand – it’s a little bit more expensive but definetly the best for this dish)

2 tins of 400g crushed tomatoes 

2 tablespoons of garlic

3 tablespoons of dried italian herbs

1 teaspoon of salt (just remember this makes enough for about 8-10 meals)

1 teaspoon of sugar

3 tablespoons of worchestershire sauce

2 tablespoons of tomato paste

1/2 cup of roughly chopped fresh basil

1/2 cup of red wine

1 teaspoon of pepper

1 cup of pasta (try to use pasta shells, risoni… small pasta)



Add your passata, tinned tomatoes, veggies, tomato paste, garlic, sugar, red wine, salt, pepper, worchestershire and herbs.  

Cook for as many hours as you desire.  For me, I slow cook for about 4-6 hours.  Just be careful to not cook the veggies so much that they become mushy.  If the cotechino doesn’t break down enough, take it out and slice it up and put back in the soup.  

Add your pasta into the dish 30 minutes before serving.

I serve with fresh sour dough or crunchy olive bread.


This Recipe was created by Jess Steel from Jess Steel Diaries.

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Grandma’s Curry Puffs!

Grandma’s Curry Puffs!

My grandma made these when I was growing up and we all LOVED them, there is nothing like the smell of curry simmering and pastry baking.  I make these about once a month and freeze half into little snap lock bag for easy lunches – or unexpected visitors. 

This is another great alternative to a sanga in the lunchbox, it’s also cheap to make and a great way of using up all those leftover (slightly sad looking) vegetables in your fridge).  This recipe does make quite a bit, I think from memory about 18 all up (they wont last long though!).



500g of beef mince

250grams of diced bacon

2 teaspoons of garlic

1 tablespoon of Vindaloo paste

1-2 teaspoons of curry powder

1 teaspoon of sugar

1 brown onion

1 can of peas (drained)

1 can of diced tomatoes

Vegetables (I use whatever I have left in the fridge, this batch pictured has a finely diced red capsicum,1  zucchini, 11/2 a sweet potato and some leftover beans)

Salt and Pepper to taste

1 pack of frozen puff pastry (or you can make your own)

2 eggs (beaten)



Brown the onion, then add bacon and diced vegetables and sauté in a teaspoon of good quality olive oil.  Add the rest of the ingredients and mix well.  Put the lid on the pan and leave to simmer for a few hours – going to back to stir occasionally.  If the mixture becomes to wet then remove the lid and allow the sauce to reduce.

Let the mixture cool.

On a flat surface, place your defrosted pastry sheets out and cut in half, paint the edges in beaten egg, then add the mixture and fold the pastry over.  Using a fork, press the corners down until the pastry is sealed with the mixture inside.  Paint the whole puff with the beaten egg.  Lay a sheet of baking paper on your oven tray for your curry parcels and cook on 180-200 for 15-20 minutes – check on them in 15, and pull them out of the oven once they are golden.


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Easy Corn & Zucchini Fritters!

Easy Corn & Zucchini Fritters!

These easy Corn and zucchini fritters are a great alternative to taking sandwhichs to work or school. The best thing about them is you really can add anything you like to them, provided the mixture is not to moist they always work well.


2 zucchini (grated)

100g of tasty cheese (grated)

1 can of corn kernels (drained)

1 small onion or shallots  (finely diced)

A good handful of roughly chopped coriander

3 eggs

1 cup of bread crumbs

Salt and Pepper


The thermomix version, is to pretty much put all of these ingredients (barr corn and eggs) into the bowl and turbo for 4 seconds. Then add the corn kernels and eggs, and mix together.  Fry on low in some good quality olive oil and allow to cool on some paper towel.

The non- thermie version is to grate (or blend) all of the ingredients bar corn and eggs and once all mixed together throw the rest of the ingredients in and fry in some good quality olive oil.

Squeeze some of the water out of the zucchini – to do this, pop it into a clean tea towel and squeeze the excess water out over the sink.

I served these for breakfast with some crispy bacon OR when all the males are asleep you can sneak off and have the last two for lunch with a smidge of sweet chill, just a smidge.

This recipe makes about 10.


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Simple Beetroot Salad!

Simple Beetroot Salad!

Before Christmas I went looking for a few different salad recipes, we normally do the standard Greek salad and rice salad at holiday events but I really wanted to try something different, I came across this beetroot salad and it was a real hit on Christmas day so thought we would share it.


1 Large tin of Beetroot, not sliced you want it in ball form so it can be diced easily.

1 Cup Walnuts roughly crushed

200 grams crushed Fetta

3 Eggs boiled and sliced in half

Your favourite herbs

1/2 Lemon juice

1 Tablespoon Good quality Olive Oil



Dice beetroot into cubes and place on a serving plate.

Sprinkle crushed fetta over the top.

Add the walnuts across the salad evenly.

Place the boiled eggs across the salad scattered.

Add the Lemon juice and olive oil to a cup and then sprinkle  over the salad, it doesn't need to drench the salad just enhance the flavour.

Top with your favourite herbs.

Serves 6 as a side or 2 s a meal.


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Easy Fettuccine Carbonara!

Easy Fettuccine Carbonara!

This is our go to meal when we want something tasty but quick and easy to make. It is so much  better then store bought and even better than some restaurants I have tried. You can also add herbs and different cheeses if you like as well.



3 Rashers bacon

1 cup diced Mushrooms

1 small onion

2 cloves garlic

375g fettuccine

30g Parmesan cheese

1/2 cup (125ml) light cream

1 egg



Fry bacon, onion, mushrooms and garlic in a frying pan. 

Cook pasta according to directions.

Combine egg and cream in a mixing bowl and add to the bacon mix and simmer for 2 minutes on low heat.

Add bacon mix to pasta and stir through until all pasta is coated well.

Add a good dash of pepper and salt.

Top with grated cheese and serve yum!

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Cheesey Bacon & Broccoli Lasagne

Cheesey Bacon & Broccoli Lasagne

Yes thats right.

Bacon and broccoli.  In fact I am going to completely blow your mind and tell you there is cauliflower in it as well AND its tastes GREAT.  Its cheesy and garlicky an the bacon just adds that lovely salty bacon flavour when you bite into it. 

If you have kids that won’t eat green food, then just add more cauliflower and take out the broccoli.  This is SO easy, this tray pictured has just been put like this (covered) in our freezer.  I will take it out one morning next week and it will go in the oven as soon as I get home from work.  Its that easy.


1 can of cream of chicken soup

(just an idea, another alternative to cream of chicken soup is 400g of cream cheese – it is a bit heavier though, but you do that that really big cheese hit – I would also add some chicken stock so its not too thick and spreads easily when layering).

2 tablespoons of minced garlic (all of my dishes are garlic heavy, just a warning)

2 teaspoons of mustard

2 cups of tasty cheese

12 slices of short cut bacon

1 small broccoli head

1/2 cauliflower

1 brown onion (finely diced already browned)

1 packet of lasagne sheets

A good dash of salt and pepper

Basil to garnish.



Boil the broccoli and cauliflower in one pot until soft.  Into a blender (or you can just use a blending stick, or your thermie) blend the browned onion, garlic, salt, pepper, mustard, broccoli, cauliflower, cream of chicken soup until the consistence is that of thick soup.

In your baking dish, ladle the sauce.  Then add your lasagne sheets, then your sauce again, then your lay your short cut bacon (4 pieces per layer) then a sprinkling of tasty grated cheese.  Keep layering until its all gone.

If you want to eat this straight away, pop it into the oven for 30 minutes on 180. 

Or, just do what I did – cover and freeze for that night you don’t want to cook!



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Spicy Dahl with Roast Pumpkin

Spicy Dahl with Roast Pumpkin

I held a dinner party last night (to some italians and greeks no less!) and I cooked up an indian feast, the Dahl was just the starter, but let me assure you – you could easily have this for dinner and not want for more.  You could also serve this as a side to some meat.  It tastes as good as it looks, I assure you!

This is most defiantly not a hot dish, its got full flavour and spice – but no real heat, so absolutely ok to give the kids.

You can also prepare this in advance and just heat up before serving, this is great for when you are doing a three course meal.



500g of pumpkin (sliced and roasted in olive oil, salt, balsamic and dried coriander)

2 x cans of lentils (drained)

1 small onion

1/2 teaspoon of curry powder

1 & 1/2 teaspoons of garam masala

1 x 400g tin of crushed tomatoes

2 teaspoons of crushed garlic

2 teaspoons of crushed ginger

1 cup of natural yoghurt

1/2 cup of fresh coriander leaves

1 brown onion (finely diced)



In a pan, brown your onion in olive oil.  Once brown, add the rest of the ingredients except for the yoghurt, pumpkin and coriander.  Cook on low for an hour.  You really want those lentils to cook and take on the flavours.

Place the lentils in a dish, then add the pumpkin, coriander and yoghurt on top.

If you want to be real fancy, then sprinkle some sesame seeds over the whole dish.



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Chicken Veggie Patties

Chicken Veggie Patties

 You can prepare these ahead of time. I love doing these in the morning and then leaving them in the fridge ready to cook.

 The Kids love them and you can sneak in any veggies you want!



500 grams of Chicken mince

60 grams of Cheese grated (Tasty, Fetta or Haloumi – or can be left out)

2 Tablespoons of freshly chopped parsley

½ Cups of wholemeal breadcrumbs

1 Large Shallot, chopped finely

1 Clove of Garlic, crushed

1 egg

2 teaspoons of paprika, I use sweet as they kids don’t like the hot one

1 Carrot, finely grated

1 Zucchini, finely grated

Olive Oil for frying

Alternative veggies: corn, broccoli, green beans, sweet potato



Grate, chop, crush and sprinkle all ingredients together and mix well. Use your hands makes it easier and quicker.

Form into balls, I usually use a tablespoon to scoop out and roll in to a ball and slightly flatten.

Fry in a pan of hot oil until golden brown and turn.

Place on paper towel to drain excess oil.

Makes 18




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Easy Mince Tacos!

Easy Mince Tacos!

 How good are Tacos, no seriously they should be a food group on their own right? Whether you love soft or hard Tacos this mince will make your mouth water!



500 grams of mince, we used beef

1 onion finely diced

250 grams tin tomato.

1/2 tsp cayenne pepper

1 tsp garlic powder

1 tsp onion powder

1 1/2 tsp Paprika

1 tsp ground cumin

1 tsp chilli powder

1 tsp caster sugar

Good pinch of salt and pepper



Add all spices to a frying pan and heat until you smell a strong aroma.

Add the onion and cook until transparent

 Add the beef mince and cook until brown.

 Add the Tin tomato and sugar and let simmer for 10 - 15 minutes until reduced.

 Serve with your favourite salads and taco shells yum!


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