Archive for May, 2012

Spicy Rogan Josh

I have to thank my brother and his lovely girlfriend for sharing this recipe

When I was recovering from knee surgery they served it with buttered bourgel which was DELICIOUS!

I have been craving it ever since – it’s a delicious combination of tangy tomato, soft lamb, and the warmth of the spices.



4 tablespoons of light oil

2 small onions – thinly sliced

1 tsp tumeric

2 tsp ground cumin

3 tsp garam Marsala

2 tsp ground coriander

1 tsp hot chilli powder

450g diced lamb

800g can of diced tomatoes

1/2 cup plain natural yoghurt


1 bag of spinach

1/2 head of cauliflower

500g green beans – topped and tailed

In a large pot

Heat the olive oil, brown the onions

Add the spices and stir ’til toasted

Then add the lamb and brown

Then the tomatoes

Bring to the boil

From here you have two options

Lower to a simmer and cook for 90 minutes to two hours – when the lamb is tender

Then add the yohurt and any of the veggies you’ve decided on


Pop into the slow cooker on low for 8 hours or so

Then add the yoghurt and spinach 30mins before serving

Serve on steamed rice or buttered bourgel with a dollop of yoghurt


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Image  Image

Something warming as the weather gets cooler – time to crack out the pie machine again!

Shortcrust for the bottom, puff for the top – frozen pastry is a wonderful shortcut


2-3 Large apples, whatever kind you have hanging around the pantry (peeled, cored, cut in to 1cm chunks)

3 tablespoons of raw sugar

Lemon Zest – 1/3 of the lemon

1 tablespoon of lemon juice

1 teaspoon cinnamon

1 teaspoon mixed spice

2 teaspoons butter, melted

2 tablespoons plain flour

1/2 vanilla pod, scrape the seeds into the mixture

1 punnet of strawberries, hulled and quartered

1 piece of shortcrut pastry

1 piece of puff pastry

This will make 4 pies

Make sure your microwave is at 70%

Place the apples in a microwave safe bowl and pop a plate (microwaves safe) on the top

Cook for 4 minutes until the apples are tender

In a bowl mix all the ingredients together

Cover with cling wrap to seal, or pop in  a tupperware

Leave at room temperature for at least 1 hour, the longer the better for the spice flavours to INFULTRATE the apple and strawberry mix

Place 1/3 cup of the apple mixture in each pie case and bake accordingly

Serve with a vanilla yoghurt or vanilla icecream or cream or whatever your little hear desires

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Prehat the oven to 180c

Into a small plastic bag:
(per person)

2 medium potatoes (I used red rascals) – peeled and cut into chip batons
1/2 tsp chilli flakes
1/2 tsp fresh rosemary leaves
1 tsp salt flakes
1 tbsp olive oil

Shake the bag to ensure all the potato is evenly coated
Tip on to a baking tray lined with baking paper

Pop in to the oven and bake for 30-40 minutes until the chips are tender and golden

You may like to add a little more salt when you serve, and some sour cream to soothe the heat of the chilli

Serving suggestion – grilled/BBQ lamb, steamed beans with fetta

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The fabulous Cocktail I made for Jess’s Birthday, under the advisement of housemate Brent


In a blender

30ml pear vodka
1 glass cloudy apple juice

1 glass ice cubes
15ml Cinnamon syrup
Juice of half a lime

10 large mint leaves


1 tablespoon of eggwhite (this creates a creamy foam on the top)


Serves 2-3

Serve on ice with a sprinkle of cinnamon


Make a day in advance, makes enough for 10 cocktails


2 cinnamon sticks

1/2 vanilla pod, split with seeds scraped in

2 cups sugar

2 cups water


Bring the water to a boil.

Add sugar and stir constantly until completely dissolved.

Add the cinnamon sticks, vanilla pod, and beans – simmer for 5-8 minutes.

Remove from heat and allow to cool – IDEALLY overnight to allow the flavours to mature

Strain into a bottle and refrigerate.

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Berry Mocktail

I had this delicious berry mocktail at Gold Class on the weekend


2 tablespoons of Mixed Frozen Berries

A squeeze of Fresh Lime

2 tablespoons Raspberry Cordial

1 glass Sparkling Mineral Water

1/2 teaspoon of Rose Syrup or Rose Water

A sprig of mint to serve

Crushed ice in a tall glass

El Diablo : Tequila, Chambord, Ginger Beer, Lime

Forbidden Apple : Apple Liqueur, Vodka, Cloudy Apple Juice

Lychee Martini : Lychee Liqueur, Vodka, Cloudy Apple Juice

Fruit Tingle : Blue Curacao, Vodka, Chambord, Lemonade

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It’s a delicious stew

It’s even more yummy in a pie!


  • 450g casserole beef
  • 2 tbsp of  olive oil
  • 4 small onions, halved
  • 1 tbsp plain flour
  • 1½ cups red wine
  • 2 garlic cloves, finely chopped
  • 1 bay leaf
  • pepper
  • salt
  • 8 baby washed potatoes
  • 2 medium carrots, cut into thick slices
  • 1 punnet cherry tomatoes
  • 1 sheet puff pastry makes 2 individual pies

1. Cut the beef into 3-4cm cubes. Heat the olive oil in a casserole dish on medium high heat, add the beef pieces in batches to the pan and brown them, turning frequently. Remove each lot as they brown and set aside.

2. Add the onion and lightly brown until golden. Remove and set aside.

3. Return the meat to the pan and sprinkle with the flour. Stir until browned (about 3 minutes).

4. Stir in the wine, garlic, bay leaf, 1 cup of water and season to taste with salt and pepper. Bring slowly to the boil , reduce heat, cover and simmer very gently for 1½ hour or until the meat is tender.

5. Meanwhile, prepare the vegetables. Drop the potatoes and carrots into boiling salted water and cook for 8 minutes, until almost tender. Add the prepared vegetables, cherry tomatoes and browned onion to the casserole and cook for a further 20 minutes or until the beef and vegetables are very tender.

6.  I use my pie machine to finish these off, according to the pie machine’s instructions.  Otherwise, blind bake a piece of short crust pastry for the base and bake for 10-20 minutes. Then fill and top with puff pastry and bake for 25-30 minutes. The pie machine makes this so much easier!

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Ultimate Brunch Plate

Zucchini pancakes with Bacon & Avocado


  • 1 cup self-raising flour
  • 1/2 tsp baking powder
  • 1 egg
  • 1 1/2 cups buttermilk
  • Olive oil spray
  • 3 rindless trimmed bacon rashers
  • 250g punnet cherry tomatoes, quartered
  • 1 small avocado, halved, stone removed, peeled, sliced
  • 1 cup fresh basil leaves
  • 1/2 small red onion, cut into thin wedges
  • 1 garlic clove, crushed
  • 2 tsp balsamic vinegar
  • 1 medium zucchini, coarsely grated
Serves : 4


1. Combine the flour and baking powder in a bowl. Season with salt and pepper. Make a well in the centre. Whisk in the egg and buttermilk until just combined. Add the zucchini and stir to combine.

Tip: To avoid tough and leathery pancakes, don’t overmix the batter!

2. Heat a large non-stick frying pan over medium heat. Spray with oil. Spoon one-quarter of the zucchini mixture into the pan. Tilt the pan to form a 13cm-diameter pancake. Reduce heat to medium-low. Cook for 3-4 minutes or until bubbles appear on the surface. Turn and cook for 3-4 minutes or until golden and cooked through. Transfer to a plate and cover with foil to keep warm. Repeat with the remaining zucchini mixture, reheating the pan between batches.

3. Meanwhile, heat a small non-stick frying pan over medium-high heat. Cook the bacon for 3-4 minutes each side or until crisp. Tear into large pieces. Combine the tomato, avocado, basil, onion, garlic and vinegar in a bowl. Season with salt and pepper. Serve the salad and bacon with the pancakes.

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  • 2 large eggplants, thickly sliced lengthways
  • 2 large zucchini, thickly sliced lengthways
  • Olive oil cooking spray
  • 250g fresh ricotta cheese
  • 200g danish fetta – crumbled
  • 2 egg yolks, 1 whole egg
  • 1/4 cup of milk
  • 2 tablespoons finely chopped fresh chives
  • 1/4 cup pine nuts, toasted
  • 1/4 cup finely chopped fresh basil leaves
  • 1/2 cup finely grated parmesan cheese
  • 1 bottle of passata or provisco suga
  • 1/2 cup of breadcrumbs


  1. Heat a chargrill or non-stick frying pan over medium-high heat. Spray both sides of eggplant and zucchini with oil. Cook, in batches, for 3 to 4 minutes each side or until tender.
  2. Preheat oven to 180°C.
  3.  Place ricotta, egg yolks, eggs, fetta, chives, pine nuts, 2 tablespoons basil and 1/3 cup parmesan in a bowl. Season with salt and pepper. Stir to combine.
  4. Coat the bottom of the baking dish with a thin layer of tomato passata. Place one-third eggplant and one-third of the zucchini, in a single layer, over base of prepared dish. Top with 1/3 cup sauce and one-third ricotta mixture. Repeat layers twice with remaining eggplant and zucchini, sauce and ricotta mixture.
  5. Place breadcrumbs, remaining parmesan and basil in a bowl. Season with salt and pepper. Stir to combine. Sprinkle over ricotta mixture. Bake for 25 to 30 minutes or until golden. Stand for 10 minutes. Serve with salad leaves.

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You will need:

1 cup of loose spinach leaves

1 cup of loose rocket leaves

1 large or 2 snack sized  granny smith apple – peeled, cored, finely sliced

Here’s the big cheat – WOOLWORTHS RAINBOW SALAD

(Saves your from chopping beetroot, carrot, white cabbage, and broccoli)

1/3 cup of walnuts

1 cup roughly chopped mint leaves



The zest and juice of one orange

5 tbsp olive oil

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Quinoa Tabbouleh


I like this with chuncks of grilled lamb to make a meal out of it, but it’s great without the meat as a side salad for a bbq

You will need:

1 cup of tri-coloured quinoa – washed well in a seive before cooking in the rice cooker with a stock cube and 2 cups of water

2 bunches flat leaf parsley, finely chopped

200g cubed Greek fetta

3 spring onions, halved longways and finely chopped

1 tbsp of finely chopped corriander

1/2 cup finely chopped fresh mint

4 large radishes, peeled and cubed

2 lebanese cucumbers, peeled and de-seeded and cubed

1 punnet of cherry tomatoes, halved

Olive oil and the juice of one lemon to dress

Toss everything together in a large bowl – wasy done!

If serving with lamb, it’s nice to serve it with a big dollop of natural yoghurt or tzaziki

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Serves 2-3

1 baby fennel bulb, shaved with a potato peeler in to strips

(retain the feathered leaf shoots that look like dill to garnish)

2 oranges, peeled and segmented (no white)

(once you have done this, squeeze the juice into a small bowl)

3 long stalks of celery, very finely diced

4 tbsp olive oil

Gently toss the fennel, orange and celery together

Garnish with the fennel fronds

Dressing, mix the olive oil and orange juice together – season with salt and pepper

Light, crunchy, and refreshing

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This is sneaky tortellini because you use wonton wrappers instead of painstakingly rolling out pasta.

There’s still a lot of hard work to do, so let’s get to it!


You will need:

1 packet of gow gee wonton wrappers – egg noodles are preferable, but all kinds work

500g ricotta

200g fetta

zest of 1/2 a lemon

a pinch of nutmeg

salt and pepper

250g frozen chopped spinach – thawed

10 large basil leaves, chopped finely

(This is also used for cannelonni filling)

Mix the filling together until smooth

Take the wonton wrapper

Place a tsp of mixture in the middle

Dip your finger tip in water and wet the border of the wrapper

fold over so the edges meet, press down to seal

then take each point and bring them together into a moon shape and pinch the pointy ends together to make a ravioli shape

To learn how to fold – watch this youtube clip

Then, pop into a pot of salted boiling water

As soon as they rise to the surface they are ready

Keep it simple – butter, shredded basil, parmesan, cracked pepper


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I did this with 10 turkey wings, or you could use about 50 chicken wings


175g of salted butter – melted
2 tablespoons of tobasco sauce
2-3 tablespoons of chopped/minced garlic
1/4 cup finely grated shallots
1/2 tablespoon cayenne pepper
1/2 tablespoon black pepper
1/2 tablespoon white pepper
1 tablespoon cumin
2 tablespoons smoked papriki
1 tablespoon lemon juice
1/4 cup honey
1/4 cup tomato sauce

Mix all ingredients together in a large bowl

Pour over the meat which you have sitting skin side down in a casserole dish

Leave to sit at room temperature for at least 2 hours ideally over night

Preheat oven to 170 degrees

Cook for 30 minutes *20mins for chicken wings

Turn over so they are skin side up

Cook for another 30 minutes *20mins for chicken wings

Serve with a baked potato, sour cream to dip (with blue cheese if it’s to your taste) and a fresh salad of chopped celery and cucumber

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Ingredients (serves 4)

  • 300g mixed dried beans (such as haricot or navy, borlotti & cannellini)
  • 1 smoked hock (about 900g), skin and fat removed
  • 2 tsp olive oil
  • 1 onion, finely chopped
  • 1 garlic clove, crushed
  • 800g can diced tomatoes
  • 1 tbs Worcestershire sauce
  • 1 tbs pure maple syrup
  • 2 tsp seeded mustard
  • Salt & freshly ground pepper
  • Crusty toast & wilted spinach, to serve, I like it with poached eggs


  1. Place the beans in a bowl. Cover with cold water. Soak overnight. Drain.
  2. Place beans and ham hock in a large saucepan and cover with water. Bring to the boil, reduce heat and simmer for 30 minutes. Remove ham hock. Drain beans, reserving 1/2 cup of the cooking liquid.
  3. In the same saucepan, heat oil and cook onion and garlic for 3 minutes until soft. Add tomatoes, reserved liquid, Worcestershire sauce, maple syrup and mustard.
  4. Cut meat from ham hock and finely shred. Add to pan with beans. Simmer for a further 30 minutes until thick and beans are tender. Season with salt and freshly ground pepper. Serve the baked beans with crusty toast and wilted spinach and a poached egg

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(For your own safety, there is no image available)


Let my preface this recipe with this – my sibling is always finding ways to ‘pest’ and ‘ferret’ and add to my shopping lists, notes I’ve made in my iphone, and such.

So, I was at my friend Angela’s house and she was preparing a vegan cake for Greek Easter – which looked smelled and tasted absolutely wonderful.  I made a note of the recipe in my iphone ‘notes’ app and didn’t think anything of it, until this evening.

I thought I would  send the recipe to a friend who has chosen to partake in the vegan lifestyle – I am glad I glanced over the recipe before sending it off via email.

Some of the ‘added ingredients’ a la sibling are… well… unsavoury…. difficult to procure… unusual…. and not particularly vegan.

I leave it to you to determine which are from the original recipe, and which my sibling has chosen to ammend.





3 cups plain flour
2 teaspoons baking powder
2 cups brown sugar 
3 finely sliced pig rectums
2 cups water
1 tsp cloves cinnamon nutmeg 
175 g tahini
175g peanut butter
1/2 cup chopped walnuts dates apricots sultanas
1/2 cup French pubic hair
1/4 cup frangelico 
180 for 30 minutes
160 for 20/30 mins till cooked right through
Leave in volcano for 6 years until blackened

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