Roasted Pumpkin & Feta Salad

Serves 4

1 large bag mixed salad leaves
1 x 250g punnet cherry tomatoes, halved
1 200g block greek feta cheese
Balsamic glaze
1/2 pumpkin, seeds removed, skin left on chopped into same size pieces
Walnut oil or Olive oil
2 tsps dried rosemary
1 tsp onion powder
2 tsps garlic powder
1 tsp dried thyme
1 tsp dried basil
1 tsp dried oregano

Preheat the oven to 180°C
Mix together the dried herbs, garlic and onion powder
Add the chopped pumpkin to a deep large baking tray in one layer
Drizzle with just enough walnut oil to cover the pumpkin pieces then use your hands to mix and coat it. Add less to start and more if needed, the oil is just covering so important not to have oil pooling at the bottom.
Sprinkle over the dried mixture and use your hands to mix again
Bake until golden brown and cooked through. Set aside to cool.
To assemble place the lettuce leaves at the bottom, then tomatoes add the beautiful pumpkin then crumble lots of feta over the top.
Finally squeeze the balsamic glaze on top, you can make the glaze but for ease you can also just buy it ready made.

Great salad for sharing 😊


Cabanossi Tray Bake

3 Cabanossi sausage, sliced diagonally
2 red capsicum, chopped
2 carrots, chopped
2 zucchini, chopped
1 large potato, chopped
1 head broccoli, chopped
Olive oil
2 teaspoons dried basil
2 teaspoons dried parsley
1 teaspoon dried thyme
2 teaspoons onion powder
2 teaspoons garlic powder
2 teaspoons fresh chopped basil
100g partisan cheese, optional

Preheat the oven to 180°C.
Chop all the vegetables to a similar size so they cook at the same time.
Mix all the dried herbs, onion and garlic powder together.
Spread all the chopped vegetables and cabanossi onto a large flat baking tray, drizzle with enough olive oil to coat the vegetables but not more than that.
Sprinkle the herb mixture and stir well to coat everything well.
Bake until the vegetables are cooked through and slightly browned, this one took around an hour, check and stir halfway through.
Serve on its own or add your choice of rice, this was served with cauliflower rice. Grate partisan on top if desired 😊

Switch it up with different herbs or change the sausage or vegetables choices. Easy.


Breakfast Smoothie

Getting my weekly food prepared on a Sunday is a must for me. Two hours in the kitchen means no stress cooking and preparing food when I get in from work/exercise or just doing life 😊
One of my breakfast staples is a smoothie , any variety is good.

I prepack them, then freeze in separate bags so I can grab and go, all I need to do is add the milk.

In these ones are

Just add your choice of milk, I am loving Oat milk right now but Almond is good too, the possibilities are endless and no time fussing in the morning. Win win 👍👍


Savoury Mince Pots

Serves 4

500g extra lean beef mince
250g frozen mixed peas, carrots and sweetcorn
2 tablespoons flour
1 large onion, red or white
1 tablespoon olive oil
1 cup (250ml) beef stock
2 sweet potatoes, washed and chopped, skins on

Add the sweet potato to a large saucepan and fill with water. Bring to the boil and then simmer until soft. Mash and season with salt and pepper, set aside.

In a large frying pan, add the olive oil and onion, cook on medium until soft then add the minced beef. Turn the heat up and brown the meat. Reduce the heat to medium.
Next add the flour and stir until all is combined and the mixture is stodgy, next add the frozen vegetables and the beef stock.
Mix well and cook for 2 minutes until you see the mixture thicken. Turn off the heat and leave to cool.

Divide the meat mixture between 4 oven proof bowls, then add the mashed sweet potato on top.
If you want to , you could add some partisan cheese.
Bake on 180°C for 30 minutes until cooked through and the sweet potato has browned.

That’s it!

Change it up and use cauliflower mash instead or a mixture of sweet potato and cauliflower, change the meat too, Turkey or lamb are good too, just change the stock accordingly.


Death By Chocolate Cake

4 cups plain flour
2 cups raw sugar
1 cup light brown sugar, tightly packed
2 1/4 cups dutch cocoa powder
3 tsp bicarbonate of soda
3 tsp baking powder
1 tsp Vanilla extract
Pinch salt
11/2 cups melted butter
2 1/2 cups strong black coffee, cooled
2 1/2 cups buttermilk (I made my own using 1 cup full fat milk to 1 tablespoon white vinegar ratio)

3 cups butter, room temperature
7 1/2 cups icing sugar, sifted
2 1/4 cups dutch cocoa powder
3/4 cup heavy cream plus more if needed
3 to 4 cups Chocolate chips or grated chocolate

Preheat the oven to 175°C and line the base of 3 x 9 inch cake tins. No need to line the sides.
In a stand mixer add the flour, sugars, salt, baking powder, bicarbonate of soda and dutch cocoa and mix on low speed to mix well.
In a separate bowl add the eggs, melted butter, coffee, buttermilk and Vanilla extract. Whisk well to combine.
Start the mixer on low speed and gradually add the wet ingredients into the dry.
Scrape down the bowl and mix again until just combined.
Pour equally into the three prepared cake tin and bake for 35 minutes or until a skewer comes out clean. Leave in the tins until completely cold.
Remove once cold and level of the cakes ready to stack.

Make the frosting by creaming together the butter, cocoa powder and icing sugar. Add the cocoa powder and icing sugar in 3 parts and mix well in between each addition. Make sure you sift them first to avoid lumpy frosting.
Beat until smooth and creamy the add your cream a little at a time until you have a thick and glossy frosting that spreads easily. You may need more, you may need less.

Start stacking the cakes and add the frosting between each layer. Check to make sure the cakes are straight and even.
Use frosting to coat the top and outside of the cake.
Place into a deep tray and add the chocolate chips by hand. Working from the bottom up until the cake is covered.
Place in the fridge to set a little.


Lemon Pepper Pasta Salad

200g Greek feta cheese
5g chopped oregano
10g chopped basil
5g chopped mint
1 1/2 cups full fat greek yoghurt
250g large pasta twists
Juice and zest of 1 large lemon
1 tablespoon cracked black pepper
Olive oil
1 lemon cut into wedges

Boil pasta as per packet instructions
In a large bowl add the yoghurt, lemon zest, oregano, mint, basil and black pepper. Mix to combine.
Add the lemon juice stir again. Crumble in the feta cheese and stir well to combine.
Add the cooked pasta to a large bowl and pour over the dressing. Mix until everything is coated.

Place onto a serving plate and add a drizzle of lemon juice and olive oil on top.

Alternatively add it to salad leaves 2th lemon wedges for a great lunch on the go.


Yeast Free Garlic Flatbrea

2 cups plain flour
1 tsp salt
60g Garlic butter
190ml full fat milk
Olive oil

Melt the butter and cool slightly.
Add the plain flour and salt into a stand mixer (you can also do this in a bowl if you don’t have a mixer)
Pour the melted butter into the milk and stir to combine, add to the dry ingredients.
Mix until a ball of dough forms and then add a dough hook attachment. Mix on low to medium for 2 to 3 minutes until the dough is sretchy and elastic. It will be beautifully smooth too (if kneading by hand this will take a little longer)
Wrap in cling film for 20 to 30 minutes at room temperature.
Divide into 4 and roll out into rounds.
Add a teaspoon of olive oil into a frying pan on medium heat and brush the oil so it covers the surface.
Add the flatbread and fry for a minute or so on each side until golden brown and cooked through.

Add your favourite fillings, I made lamb kofta with fresh salad and my favourite tzatziki dressing. The possibilities are endless 😋


Roasted Pumpkin and Mixed Bean Salad

Quick, Easy and Delicious

250g Pumpkin, cubed
400g tin mixed beans, drained and rinsed
Large bag mixed salad leaves
1 red onion, finely sliced
1 tsp onion powder
1 tsp garlic powder
2 tsp dried thyme
1/2 tsp salt
1/2 tsp black pepper
2 tbsp olive oil

Mix together the onion powder, garlic powder, thyme, salt and pepper. Mix well.
In an oven proof dish (or airfryer that I used because I love it 😊) add the pumpkin and the olive oil and mix well to coat it all. Sprinkle in the powder mix and use our hands to coat the pumpkin well. Roast until soft but not squishy. Leave to cool.
Mix together the Pumpkin and beans
Add the salad leaves and red onion to a plate and add the pumpkin and bean mix on top.
Serve with a big dollop of tzatziki .


Omelette Burrito

Makes 1 serve

2 eggs
2 slices short cut bacon, cooked
1/4 avocado
1/4 tomato, sliced seeds removed
Handful of baby spinach
BBQ sauce or sauce of choice

Beat the eggs together and season with salt and pepper.
Cook in a large non stick frying pan turn over when one side is cooked. Flip for a minute then leave to cool.

Place the BBQ sauce on the wrap then add the spinach, tomato, avocado, bacon and cheese.
Roll tightly and wrap in wax paper then cling.
Heat in a sandwich press.
Keeps in fridge for up to a week, if they last that long.


Sheet Pan Pancakes

2 1/2 cups plain flour
1/2 cup caster sugar
3 tbsps baking powder
2 eggs
1/2 cup melted butter
2 1/2 cups milk
1 tsp vanilla extract
Pinch salt
1 cup Choc Chips
1 banana, sliced.

Sift the flour, sugar, salt and baking powder together in a large bowl. Stir well to combine.
Add the milk, melted butter, eggs and vanilla extract into a jug and whisk to combine.
Pour the wet ingredients into the flour and mic to form a batter.
Spray your sheet pan wet cooking spray, add wax paper if you are worried it will stick.
Empty the batter into the sheet pan and add the sliced banana and choc chips on top.
Bake for 12 to 15 minutes in a preheated oven at 180°C.
Leave to cool and slice and serve warm wet yoghurt and maple syrup.

I used a deeper pan for thicker portions, so they needed 35 minutes in the oven.

These are great to make in advance and freeze in portions. Just defrost at room temp when you want to eat them. Once defrosted, heat in the microwave, add yoghurt and maple syrup.

I made a second lot with the same base recipe then added Nutella and sliced Strawberries and white chocolate buttons.
Any combo you like, it’s great with bacon too!


Roasted Pumpkin and Parsnip Soup

1/4 of a Pumpkin, sliced skin on, seeds removed
3 to 4 carrots, chopped
6 medium parsnips, chopped
1 large white onion, quartered
Olive oil
Salt and cracked black pepper
2 litres vegetable stock

Preheat the oven to 180°C
Place all the vegetables onto a baking tray, drizzle wet a little olive oil to coat all sides then add the salt and pepper, again on both sides.
Place onto the tray and bake for approximately 1 hour or until soft and cooked through.
Cool and then add to a large saucepan, I leave the skin on.
Pour in the stock and blitz until smooth with a stick blender.
If it is too thick just add more stock until you have the consistency you like. This is meant to be a thick rich soup.

Serve with bread or tortilla, or just on its own.
Great comfort food, you will love this!


Salmon & Malaysian Vegetables with Lemon

2 Salmon fillets
1 packet frozen Malaysian style vegetables
50g butter
1 lemon, sliced
Wax paper

Preheat the oven to 200°C
Take a large sheet of wax paper and add half the frozen vegetables into the centre.
Add the salmon fillet on top and add the sliced lemon.
Take half of the butter and add on top of the lemons.
Season with salt and pepper.
Bring up the sides of the wax paper into the centre and create 2 or 3 folds until they sit on the top of the lemon. Fold the sides under the parcel.
Repeat with the second fillet.
Place onto a baking tray and bake for 30 to 45 minutes (oven depending) until the fish is cooked through.
Serve from the paper with crusty bread and a spoonful of sourcream.

You can do this with any fish for a quick, easy and stress free meal. Can be prepared in advance the day before as long as the fish is fresh.


Terry’s Chocolate Orange Cheesecake

150g Oreo cookies
100g digestive biscuits
70g melted butter
4 Terry’s Chocolate Orange boxes
500g cream cheeses, room temperature
80g icing sugar
300ml thickened cream.

Prepare a springform tin placing wax paper on the bottom.
Blitz the biscuits to fine breadcrumbs and pour in the melted butter. Blitz again to coat all the crumbs.
Pour into the prepared tin, press to flatten out to the edges and place into the fridge.
Unwrap 2 of the chocolate oranges and melt on 30 second bursts in the microwave or a double broiler. Set aside to cool.
In a large bowl whisk together the cream cheese and icing sugar until smooth and well combined. Add in the cooled chocolate and cream and mix again until all combined with no lumps.
Pour over the biscuit base and tap lightly on the bench to disperse any bubbles.
Melt another chocolate Orange, cool then drop teaspoonfuls on top of the cheesecake. Use a skewer to create a swirl pattern and place in the fridge for a minimum of 6 hours to set.
Decorate with the final chocolate orange.


Creamy Garlic and Mushroom Chicken

10 chicken thigh fillets
700g sliced mushrooms
Vegetable oil
900ml thickened cream
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons dried rosemary
2 teaspoons dried thyme
1 cup parmesan cheese grated

Preheat the oven to 170°C
In a large frying pan brown the chicken on both sides. Remove from the pan and set aside. In the same pan add another teaspoon of oil and add the mushrooms.  Cook until browned and softened. Mix the onion powder, garlic  powder and herbs together and pour over the mushrooms.
Add the chicken back to the pan and any juices.
Pour over the cream, add the parmesan and stir through. Reduce the heat and simmer for 10 minutes.
Transfer to an oven proof dish wh a fitted lid and bake for 4 hours or until the chicken is soft and tender.
Serve with mashed potatoes, rice or pasta.

This is a quick, simple no fuss meal that pretty much makes itself whilst you get on with other things.  It is also delicious!


Beef and Onion Curry Pies


350g plain flour
175g lard or suet, grated
Cold water
30g chopped coriander

2 large onions, finely chopped
500g lean beef mince
3 to 5 heaped teaspoons curry powder (to your own taste)
3 tablespoons plain flour
300ml beef stock
Vegetable oil
1 egg, beaten

To make the pastry, add the flour and grated lard or suet into a bowl with a pinch of salt rub between your fingertips until it resembles crumbs. Add the coriander.
Use a knife and add a little cold water and start to bring the dough together. When big clumps form go in wh your hands and bring the dough into a ball.
Lightly dust a clean work surface with a little flour and roll out the dough, cut out 27th cookie cutter a little bigger than your muffin tin and fit into each hole making sure it sits into the bottom. Use the remaining dough for the lids.

Add a little veg oil to a frying pan, add the onion and cook for 5 minutes on medium until translucent. Add the minced beef and cook until browned breaking up big lumps with a wooden spoon.
Add the curry powder and stir in well. Add the flour and stir again.
Finally add the beef stock and cook for just a few minutes until the mixture thickens. Cool completely.
Fill each muffin hole with the cooled mixture to the top and use a pastry brush to add beaten egg around the edges. Place the lid on top and press down gently.
Once all 12 have been filled and the lids added, brush wh the beaten egg and back for 45 to 50 minutes until golden brown and cooked through.


Pink Rose Pavlova

6 egg whites
375g caster sugar
600ml whipping cream
2 1/2 tsp cornflour
2 tsp white vinegar
Pink gel food colouring
Dragon fruit


Preheat the oven to 180°C and line a baking tray with wax paper, use a little meringue mix to stick the wax paper down.
Use paper towel to wipe around your bowl and whisk to remove any residual grease that you cat see. This part is important so don’t skip it.

Add the egg whites to the bowl of your stand mixer and start on medium until bubbles form then increase to high speed until the egg whites become white and thickened. Add the cornflour and vinegar. Add a tablespoon of sugar at a time until it has all been added, it will be thick and shiny but continue to mix on high until you can rub a little of the mixture between your fingers and it is completely smooth with no sugar granules. This takes 6 to 8 minutes.
Once smooth, reduce the speed and add the pink gel colour a drop at a time until you have the colour you want.
Pour the mixture onto the prepared tray and shape into a circle with a dip in the middle.
Place into the oven and reduce the heat to 150°C for 1 hour.
Turn the oven off, without opening the door, leave in there to cool completely.

Whip the cream to soft peaks and add the rosewater a drop at a time. This is important as it is a strong flavour and you only want to be able to just taste it. Too much will ruin the meringue so taste as you go.
Slice the fruit and tap out the pomegranate seeds.

To assemble, remove the wax paper and place onto a serving platter. Add the cream into the centre and spread to fill the space. Arrange the fruit and then sprinkle with the pomegranate seeds.


Cheese and Onion Soda Bread

150g red leicester cheese, grated
500g plain flour
400ml buttermilk (I made my own as had none at home. 2 cups whole milk mixed with 4 tablespoons white vinegar or lemon juice. Mix and leave for 10 minutes)
1 teaspoon salt
1 teaspoon bicarbonate of soda
1 teaspoon black pepper, optional

Preheat the oven to 180°C.
Line a baking tray with wax paper.
Mix the flour, salt and bicarbonate of soda together.
Add the buttermilk and use a knife to bring together.
Flour your hand and mix until it comes together.
Add the cheese and onion mix well and bring in to a ball.
Lightly flour the work surface and shape into a ball and place onto the prepared tray.
Cut a cross into the dough, deep but careful not to go all the way through.
Bake for 45 minutes.
Serve warm with real butter…delicious.

Soda bread is quick and easy and you can add any flavour you like or just go plain. Seriously good. Enjoy.


Mango, Mint and Coconut Bircher Muesli

I make this in bulk but feel free to halve the recipe.
Serves 8 to 10

900g mango puree (if you can find it ready made use that, I found tins of mango halves and pureed them, use fresh too if preferred)
300g rolled oats
2 fresh mango, cubed to decorate
1 bunch fresh mint, finely sliced
1 cup dessicated coconut
500ml unsweetened soy milk

Add the mango puree into a large bowl, add the almond milk and mix well.
Next add the rolled oats, coconut and half the chopped mint. Stir well, cover with cling wrap and leave in the fridge overnight.
To serve add fresh mango on top and sprinkle with the leftover mint.