3 blocks cooking chocolate (I use Lindt 70%)250g salted butter

3 tablespoons Natvia or Stevia

12 dates – blended into a paste

2 tsp vanilla extract

4 large eggs

1 cup gluten free flour 

1/2 cup toasted pecans – chopped
Preheat oven to 180c

Melt chocolate and butter in a metal or glass bowl over a simmering pot of water until smooth and glossy.

Remove from heat and stir in Natvia/Stevia and date paste.


It is very important you let this cool for 1hr.


Stir in eggs and vanilla.

Fold in flour with a wooden spoon.

Then add the chopped pecans.

scoop into brownie pan – approx 20cm x 30cm – lined with baking paper.

Place in the oven, immediately reduce the heat to 150c

Bake for 1hr.

Cool for at least 1hr so that the chocolate can solidify.

Cut into 3cm cubes after the brownies have cooled.

Makes approx 24.

In the words of Edina Monsoon from AbFab – “Health Health Health Sweetie!”
There’s a few steps involved – but it’s worth it.
Image result for pear butter cake
The pears

1kg of pears – peeled

In a large saucepan bring 6 cups of water to the boil.
1 tablespoon of honey
1 stick of cinnamon/casia bark
8 juniper berries
8 cloves
1/2 teaspoon of freshly ground nutmeg
1 split vanilla bean

Bring to the boil for 2 minutes.
Add the pears.
Bring to the boil then lower to a simmer.
Simmer until the pears are tender, 30-45 minutes depending on the size of the pears.
Remove the pears.
Strain the spices from the poaching liquid.
Bring to the boil and reduce the liquid to 3/4 cup.

Cool the pears (ideally overnight)

Slice and remove core


The Butter-cake Mix
125g butter, melted (room temperature)1 teaspoon vanilla extract

3/4 cup caster sugar (or 3/4 cup of reduced pear juice)

2 eggs, lightly beaten

1 1/2 cups self-raising flour, sifted (I used fine self raising spelt flour)

1/2 cup milk (you may need to add more or less depending on the texture of the cake)

the zest of 1/2 a large lemon (or a whole small lemon)



With and electric mixer beat butter, sugar/pear juice, eggs.

When smooth add the milk, vanilla, and lemon zest, then slowly incorporate the flour.

Stop as soon as the mixture is smooth.



Preheat oven to 160 degrees

Line your cake tin, Pour in HALF the cake mix

Lay HALF the pears on the top of the batter

Pour remaining cake mix over and smooth it out, lay the remaining pears on the top.

Bake for 1 hour and 10 minutes

TURN OFF THE OVEN – Leave in the oven for 20 minutes

Remove from the oven

Sit IN THE TIN for 20 minutes

Allow to cool. (When it comes out of the oven, it almost has a crust. If you store it overnight it becomes lovely and fluffy)

* it is a nice touch to glaze it with maple syrup, warm 2 tablespoons of maple syrup and brush over the cake. *

Store in a Tupperware.

Serve after popping in the microwave for 30 seconds – it’s so soft, warm, and fluffy. It is nice on it’s own or with a dollop of custard.

I’ve been making this for years, tweaking it each time. Here’s the most recent incarnation…

1 spring onion (finely chopped)

3 Boxes of Frozen Spinach (thawed)

200g Danish Fetta (crumbled)

300ml Cream

3 Eggs

1 Box of Latina Fresh Lasagna Sheets (you will only use about half) – in the fridge section of the supermarket

1 bottle of good quality tomato puree (again, you’ll probably only use about half) – I recommend Provisco Sugo

1 cup Pizza Cheese

Cracked black pepper to taste

Serves 6



Preheat your oven to 160degrees

In a large mixing bowl

Add the three boxes of spinach, spring onion, Fetta, Cream, eggs, pepper

Stir through with a fork.


In your lasagna dish –

One thick layer of the spinach Sauce

One thin layer of the tomato Puree

One layer of pasta

Repeat until lasagna dish is full

Top this with the tasty cheese followed by parmesan

Bake at 160 degrees for 45 minutes

Until the cheese is golden brown

*its better to cook it low and slow or you’ll burn the top and the middle will be raw.


The kids made these during their kitchen class, delicious!



800g butternut pumpkin,   peeled,    seeded    &    chopped

1 onion, finely chopped

2 cloves of garlic, finely chopped

2 cups carrots, grated

4 cups cooked brown rice

2 tablespoons parsley, finely chopped

1 teaspoon lemon rind

¼ cup sesame seeds

1 tablespoon chia seeds

¼ cup sunflower seeds

¼ cup pumpkin seeds



Preheat oven to 200C.

Place pumpkin on a lined baking tray, drizzle with olive oil, salt & pepper.   Roast   for 20 minutes or until tender.

Place a   tablespoon of coconut   oil in a   frying   pan over medium heat and cook the   onion   and carrot   until softened.    Add the   garlic and cook for another   minute.   Set   mixture   aside.  

Place pumpkin & sunflower   seeds   into a   blender   and blend   for 15 seconds. Place in a   bowl and mix with the chia and sesame    seeds.

Combine pumpkin,    onion/carrot mixture, brown rice, lemon rind & parsley into a bowl    and combine well.

Season with salt/pepper.

Divide the   mixture   into 1   heaped    tablespoon balls and flatten slightly.

Carefully, roll   balls into seeds   mixture   and brush   with olive oil.

Place on a   lined    baking tray and roast for about 20 minutes or until golden.


When La told me she wanted to cook this, I was dubious… They were delicious!


Crispy on the outside, luscious on the inside, the salsa verde cuts through the richness. 

I’m not a big fan of onion, we substituted spring onion and it was great!

Effortless pulled lamb

You will need:
Boneless shoulder of lamb
Spice rub – I used the Masterfoods Moroccan spice
400g of diced tomatoes
3/4 cup of boiling water
1/4 stock cube (beef)
2 finely sliced cloves of garlic

On cold nights I like to serve on couscous with vegetable ragout. As a summer alternative, you can serve it on a tortilla with tzaziki, salad leaves, and tomato.

Rub the spice mix on the lamb. Ideally the night before and leave in the fridge.

Ensure the lamb has been about of the fridge for at least half an hour before cooking.

Preheat oven. As high as it will go.
Pour tomatoes into a lasagna dish. Dissolve stock cube in the boiling water and add. Add the sliced garlic.

Lay the lamb on top. Skin side up. Cover the dish tightly with foil.
Place the dish in the oven – still on full whack – and cook for 20 minutes. Reduce the temperature to 150degrees Celsius. Cook for 5 hours.

Remove from the oven. Place in a serving dish. Using 2 forks, shred the lamb. You may wish to add a few tablespoons of the pan juices and mix through the meat.


You will need
Boneless shoulder of pork
3 garlic cloves – finely sliced (use a mandolin if you have one)
Spice mix – 3 tablespoons of paprika, 1 teaspoon of garlic salt and 1 teaspoon of onion powder
1.5cups of unsweetened pineapple juice
1 or 2 dried chillies
Juice of 1 lime

Turn your oven on to its maximum heat while you prepare.

Take the pork out of any packaging and remove any string.

Rub in the spice rub. It’s even better if you do this the night before and put the pork in the fridge but it’s not essential.

In a lasagna dish – pour in the pineapple juice and add the chillies and garlic and lime juice.

Lay the pork in the mixture with the skin exposed. Dry the skin with paper towel and sprinkle with salt. Cover the dish tightly with foil.

Place in the oven (still on maximum) for 20 minutes. Then reduce the temperature to 150degrees Celsius.

Cook for at least 4 hours (up to 6 hours). After 4 hours remove the foil. At this point you can remove the skin. Or cook for a further 1-2 hours to crisp the skin.

Remove from the oven. Remove the fat layer if you haven’t already. Place in a serving dish. Use 2 forks to shred the meat.

I like to serve it with Asian slaw, spicy mayo, and this sauce:
4 tablespoons of pineapple juice
Juice of half a lime
4 tablespoons of sweet chilli sauce
1/2 teaspoon of fish sauce
Chopped coriander and spring onion to taste

Serve in a tortilla or a fresh roll.