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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