Banana Bread with buttermilk

Banana Bread with buttermilk


1 1/3 cups sugar

100g softened butter

2 eggs

1/2 cup buttermilk

1 tsp Bi-Carb soda (baking soda)

1 tsp baking powder

2 cups plain flour

1 tsp vanilla extract

2 mashed ripe bananas


Preheat oven to 150ºC

Using a mixer if you have one, cream butter and sugar until you have a light fluffy yellow mixture

Add 1 egg at a time, mix well after each egg

Mix the baking soda and buttermilk together and add to the mixture

Sift the flour and baking powder into the mixture

Add the vanilla and mashed bananas

Mix well

Lightly grease a loaf tin and lay baking paper inside

Pour mixture into tin and tap a few times to get the air bubbles out

Bake in the oven for 90 minutes (test with skewer or knife)

Let the cake cool for 20 minutes before removing from the tin

Slice and enjoy!



Spiced Cauliflower

Spiced Cauliflower

img_0594I usually make this once a week, it’s good to have in the fridge to add into any salads that you make that week. I add it to lunches for work, it goes well with baby spinach, baby tomatoes, red onion, lentils and fetta! My mum taught me how to make it.



1 x head cauliflower

2 x tsp tumeric

2 x tsp cumin

1 x tsp paprika

2 x tbsp coconut oil


Heat oven to 200ºC

Put the coconut oil in a baking tray

Wash cauliflower head and slice in half. From there, pull or slice the florets off into pieces and add to the baking trayimg_9932

Sprinkle evenly (ish) with all of the spices and mix with a spoon to get everything coated and golden

Place in the oven for 30-40 minutes – I give them a shake after 15 minutes. They are ready when some are starting to blacken and crisp.

Serve as a side dish or in a salad


Slow cooked lamb shoulder

Slow cooked lamb shoulder


Since I nailed this method, it has never failed me. It is my go to when I need to cook for group lunches or dinners because it is low maintenance and I can completely trust the process. You can season the lamb with whatever you want before you put it in the oven, the recipe below keeps it simple and still delicious. If it is a smaller piece of lamb just keep your eye on it at about 3 hours, if its feeling soft then pull it out then, take the foil off and turn up the oven.


1 lamb shoulder (approx. 2 kgs, bone in)

Olive oil

Salt & Pepper



Heat the oven to 150ºC

Drizzle olive oil into a baking tray

Place lamb into tray, drizzle with olive oil and season with salt & pepper

Cover tightly with foil

Place into oven

Leave in oven for 4 and 1/2 hours

Take the lamb out of the oven, turn the oven up to 200ºC, take the foil off the lamb and put it back into the oven for 30 minutes more

Remove from oven, cover with foil again and rest for 10 minutes

Shred with tongs or forks..

Salmon Parcels

Salmon Parcels

img_0773-1You can really put anything on top of these, as long as there is a little bit of sauce and the toppings are finely chopped so that they soften.

Serves 2


2 x boneless salmon fillets

2 x chilli finely chopped

1 x thumb size of ginger grated

1x shallot finely sliced

2 x tbsp soy sauce

2 x tps sesame oil

Baking Paper


Heat oven to 180ºC

Lay out a rectangle of baking paper

Lay 1 piece of salmon onto itimg_0771

Sprinkle on half of the toppings – ginger, chilli & shallots

Drizzle on half of the soy sauce and sesame oil

Wrap it up like a parcel


Repeat with other piece of salmon

Put the parcels on a tray and put into the oven for 15 minutes

Pull out, unwrap and serve with steamed veges for a delicious healthy meal!

Quinoa Fritters with Peas & Feta

Quinoa Fritters with Peas & Feta


Tip – make these gluten free by using gluten free baking powder

Makes about 20

200g quinoa
350g frozen peas
200g feta
4 shallots, thinly sliced
2 tsp ground cumin
3 tsp baking powder
2 eggs, lightly whisked
Salt & Pepper
1-2 tbs cornflour if required
Oil for frying – i use grapeseed


Cook quinoa, simmer for 10 mins until cooked and drain well.

In a bowl mix quinoa, feta, shallots, cumin, peas, baking powder and eggs. Season well.

Use a stick blender to blend half of the mixture up, and then mix through with the unblended mixture. Add some cornflour if mixture is too runny.

Heat a couple of centimetres of oil in large frying pan, roll mixture into balls and fry in batches. Once golden, drain on paper towel.

These are great as a snack or served with a salad..I serve with lemon and a dollop of yogurt



Thai Curry Soup

Thai Curry Soup

Thai Curry Soup

Make your own curry paste or use shop bought. Add rice stick noodles to add some bulk to the soup if you desire. Garnish with sliced red chilli and fresh coriander.

Serves 4

3 cups chicken stock (salt reduced)

1 lemongrass stalk, cut into 4 pieces and smashed

1 garlic clove, peeled and smashed

1 inch piece ginger, peeled and cut into large slices

6 coriander stems + more for garnish

1 boneless skinless chicken breast or 200g firm tofu cut into cubes

150g mushrooms


1 tablespoon coconut oil

3 shallots, peeled and thinly sliced

1 tablespoon red curry paste

1 large handful green beans, topped, tailed and cut into 2 cm pieces

1 cup coconut milk

juice of 1 lime + 1 lime to serve

1 tablespoon light soy sauce

1 teaspoon coconut palm sugar

  1. Put the chicken stock, lemongrass, garlic clove, ginger, coriander, chicken breast (or tofu) and large pinch of salt in medium saucepan. If the liquid doesn’t cover the chicken, switch to a smaller saucepan or add more water. Bring to a boil; turn off the heat, cover and let sit for 20 minutes, or until cooked through.
  2. Remove the chicken, shred, and reserve the poaching liquid.
  3. In a separate saucepan, heat 1 tablespoon coconut oil over medium heat. Add sliced shallots, and sauté until soft and beginning to brown, about 5 minutes.
  4. Add the curry paste, and sauté for one minute to cook a bit.
  5. Use a sieve to strain the chicken poaching liquid into the shallot/curry paste mixture and allow to simmer gently. Add rice stick noodles here if you are including.
  6. Add coconut milk, shredded chicken, beans, mushrooms, lime juice, soy and palm sugar to the soup.
  7. Taste for seasoning, garnish with coriander and serve with extra lime on the side.

1 serving

Cals 301; total fat 22.1g; total carbs 13.2g; protein 15.2g; sodium 1176mg; cholesteral 32mg; potassium 470mg; dietary fiber 2.9g; sugars 4.7g

Roasted Vegetable Lasagne

Roasted Vegetable Lasagne

This is the prefect meal for when you have vegetarians coming over for dinner…or even when you don’t.

It’s a good meal to prepare on a weekend afternoon to really enjoy the prep and take your time with the steps. You can always make it on the weekend and cook it on a weeknight, easy peasy.

I use homemade pasta. Shop bought will work, although if you are going to use dried pasta sheets, leave it in the oven for 10 minutes longer and leave to stand once you take it out of the oven for 10 minutes.

Use what ever vegetables you have available and enjoy eating.



Olive oil

Salt and Pepper

Pasta Sheets


2 red capsicums

2 eggplant

2 zuchinnis

250g button mushrooms

2 carrots

Fresh Basil

Tomato Sauce

2 cloves garlic – crushed

1 red onion – diced

2 x 400g tins chopped tomatoes

Fresh basil, chopped

Cheese Sauce

2 tbs butter

2 tbs plain flour

2 cups milk

200g Parmesan cheese – grated

100g ricotta cheese

1 egg – lightly beaten



Preheat oven to 200°C

Slice all vegetables up ready for roasting

Grease 2 baking trays

Line the first lot of sliced vegetables on baking trays in a single layer, sprinkle with olive oil, salt and pepper

Roast for 15-20 mins, until vegetables are tender and starting to brown

Repeat with remaining vegetables

Tomato Sauce

Heat olive oil in a frying pan over medium heat

Add garlic and onion, fry for 5 minutes until the onion is soft

Add tinned tomatoes, mix well

Season with salt and pepper, add some dried Italian herbs if you have some handy

Stir in the fresh basil

Leave to simmer for 15 minutes, remove from heat and put to the side until needed.

White Sauce

Melt butter in a medium saucepan over a medium heat

Add flour

Cook, stirring for 2 minutes or until mixture is bubbling

Turn down the heat

Slowly pour in the milk, until smooth and combined – I use a whisk for this

Cook, stirring constantly for 10 minutes or until mixture boils and thickens.

Remove from heat

Stir in 3/4 of the Parmesan, the ricotta and the lightly beaten egg

Season with salt and pepper and put to the side until we are ready to use.


Turn oven to 180ºC

Get out a big lasagne tray

Here is how I assemble –20130730-130151.jpg

Smooth a portion of tomato sauce on the base, add a layer of pasta sheets, add a layer of one of the vegetables, add a layer of white sauce, pasta sheets, veges, tomato sauce, pasta, veges, white sauce, pasta, veges, tomato sauce, pasta

FINALLY finish with a nice layer of white sauce on top of the pasta sheets

Top with the rest of the parmesan cheese – remember there is cheese already is the white sauce that will brown the top

I lay basil leaves on top of my lasagne

Bake for 20-30 mins until golden

I serve with a fresh simple salad and a dollop of fresh ricotta


Easy Spicy Baked Buffalo Wings

Easy Spicy Baked Buffalo Wings

These crispy delicious sticky spicy chicken wings can be served with a ranch dressing or blue cheese sauce or just by themselves.

Adjust the amount of cayenne pepper you put on these to suit your heat preference.


16 whole wings – tips removed

Flour Mixture

3/4 cup flour

1 tsp cayenne pepper

1/2 tsp granulated garlic

1/2 tsp salt

Hot Sauce

1 cup of a good hot sauce (not chilli sauce, hot sauce)

1/2 cup butter


Preheat oven to 200°C

Heat the butter and hot sauce together in a saucepan, once melted, put to the side until needed

Line tray with foil and spray with non-stick spray

Mix all dry ingredients in a big glad bag and add the chicken wings, shake it up, down and all around till every piece is coated evenly

Place the coated chicken on the prepared tray

Bake in the oven for 20 minutes

Take out and dip each piece into the hot sauce

Flip each piece and bake for another 10 minutes or until crispy

Remove from oven and dip each piece in the hot sauce one last time

Serve and Enjoy!!


Gnocchi & Sausage Bake

Gnocchi & Sausage Bake

This recipe is so perfect for winter, it really is comforting and very tasty. You can manipulate the spiciness to suit your taste. I use a mix of normal pork sausages and Italian sausages, the Italian sausages packed a punch so I probably didn’t need to add extra chilli…but I did. It was a nice heat! I grabbed a mixture of fresh herbs from the garden…it needs that hit of freshness.


1 tbs olive oil

1 large onion, finely diced

1 red chilli, deseeded and finely chopped

2 cloves of garlic, crushed

handful of fresh thyme and sage – leaves chopped

4 pork sausages

4 Italian sausages

500g potato gnocchi

200g light cream cheese

200mls vegetable stock

zest of 1 lemon

70g parmesan cheese, grated


Preheat the oven to 200°C

In a large frying pan heat oil, add chilli, onion, herbs and cook for a few minutes

Add the garlic

Squeeze the sausage meat out of their cases into the pan, break the meat up into small pieces

Fry until the meat has turned golden – about 10 mins

While the meat is colouring, cook the gnocchi in a saucepan of simmering water – they should only take a few minutes. Once they float to the surface, drain and add to the sausage mixture.

Stir in the cream cheese, stock and zest – coating the mixture well.

Add in half the parmesan cheese

Pour in to a large ovenproof dish, sprinkle the rest of the parmesan cheese on the top

Cook in the oven for 10-15mins until golden on top

Serve and Enjoy!!


Zucchini & Sweetcorn Fritters

Zucchini & Sweetcorn Fritters


You can be as creative or boring as you want with this recipe.

Substitute any vegetables and spices you don’t want or have available with something else that will taste good!

Great for breakfast and brunch, I cooked them for my girlfriends and served with a range of yummy foods shown below.


1 cup flour

1 tsp baking powder

2 eggs

1/2 cup milk

1 red onion (finely diced)

2 grated zucchini (grated)

1 tin sweet corn kernels

1 pkt halloumi (half in mixture, half to serve with)

1/2 bunch corriander (finely chopped, stems and all)

half a small red chilli (no seeds)

1/2 tsp smoked paprika

salt & pepper

1/2 cup of vege oil



You can take the easy road and put all of the  ingredients in a blender and be done with your mixture.

However, I prefer to dice everything up…this gives your fritters more texture.

Mix together flour, baking powder, milk and eggs

Dice up half the halloumi and add to mixture

Add in all other finely diced and grated ingredients

Mix in spice, season well with salt and pepper

Heat some of the oil in a frying pan

About a tablespoon of mixture makes a good sized fritter

Shallow-fry for 1-2 minutes each side or until golden and cooked through

Transfer to a plate lined with paper towel

Serving suggestions

I served with bacon & avocado salsa, cream cheese & smoked salmon and halloumi


You can replace the milk with buttermilk and the halloumi with feta or another delicious cheese.

You could make gluten free by using a different flour

Use different fresh herbs that you have available – thyme, parsley etc

And be creative with using a different spice if you do not have smoked paprika in the cupboard

Its all about the flavour with these fritters