Archive for August, 2018

Makes 3 generous serves


1 head of broccoli, broken in to small florets, steamed for 5 minutes

200g lean bacon, finely sliced and pan fried until crispy

250ml cooking cream (I use the Philadelphia cream for cooking light)

5g (half a bunch) of chives, finely sliced

200-250g sliced mushrooms, sautéed in 1tsp of butter until tender

150g baby spinach leaves (put these at the bottom of the colander and pour the boiling pasta water over the top to quickly cook the spinach leaves)

250g pasta (I used spelt spirals, but any pasta you crave will work)

1/4 cup Parmesan

Salt and pepper


Prepare all the ingredients as above.

Cook the pasta as per the instructions on the packet.

Reduce the stove to a medium heat.

Drain the pasta over the spinach leaves, the return to the pot.

Add all the other ingredients and gently stir through until well combined.

When the mixture has return to an acceptable temperature, serve with a garnish of more parmesan and fresh pepper.


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1/3 cup shelled hazelnuts (roasted)

3 zucchini

2 cups of rocket leaves

4 tablespoons olive oil

Salt and black pepper

1 teaspoon balsamic vinegar

3/4 cup mixed green and purple basil leaves (if available – if not, just use green basil, particularly the tiny leaves and flowers)

1/2 cup mint leaves (individual of small, shredded finely if large)

1/2 cup Parmesan (use a potato peeler to make Parmesan ribbons

2 teaspoons hazelnut oil or olive oil for dressing.


Hazelnuts – Let them cool down before chopping roughly or just crushing lightly with the side of a large knife.

Place a ridged griddle pan on a high heat and leave it there until it’s almost red-hot — at least 5 minutes.

Meanwhile, trim the ends of the zucchini and cut them on an angle into 1cm thick slices. Place them in a bowl and toss with half the olive oil and some salt and pepper. Place the slices in the hot grill pan and char-grill for about 2 minutes on each side; turn them over using tongs. You want to get distinct char marks without cooking the zucchini through. Put in the fridge to cool.

Put rocket leaves and herbs in to a mixing bowl, toss together and scatter in a shallow bowl for presentation.

Once the zucchini have cooled down, layer them over the leafy mix, then scatter a few extra herbs, the Parmesan ribbons, and the hazelnuts. Season with salt and pepper, then drizzle the olive oil and balsamic vinegar.


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1 sheet puff pastry

300g ricotta

1/2 teaspoon vanilla bean paste

1 cup berries (fresh or frozen)

1/2 cup white chocolate bits

1 egg – beaten

1/3 teaspoon caster sugar


Preheat oven to 180c fan forced.

Sprinkle half the shire chocolate down the centre third of the pastry sheet.

Mix the ricotta with the vanilla bean paste.

Lay over the white chocolate evenly.

Sprinkle over the remaining white chocolate.

Lay the berries on top.

Slice along the pastry from the filling to the outer edge to create ribbons. Then alternately bring a ribbon in from each side to created a plaited effect.

Brush with egg and then sprinkle with caster sugar.

Bake for 25-35 minutes until golden brown.

Allow to cool for 10 minutes before removing from the tray and serving.


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2 large apples. Peeled, cored, large chunks

2 tablespoons dried currants or saltanas

1/2 teaspoon cinnamon

125g cream cheese or ricotta

1/2 teaspoon vanilla bean paste

1/4 teaspoon lemon zest

1 sheet puff pastry

1 egg. Whisked

1/2 teaspoon of caster sugar

Oil spray

*serves 3-4


Preheat oven to 180c

In a small bowl mix the apples, currants, and cinnamon. Cover and cook on high in the microwave for 5 minutes. Allow to cool.

Line a baking tray with baking paper and spray lightly with oil. Put aside

Mix cream cheese, vanilla, lemon zest in a bowl. Spread down the centre third of the pastry. Lay the apple mixture on top.

Seal the pastry. I like to cut strips either side and then alternate folding them towards the centre to create a plaited appearance.

Place the pastry on the tray. Brush with the egg. Sprinkle with the sugar.

Bake for 25/35 minutes until golden.


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2 telegraph cucumbers (he smashes them, I like to chop them roughly after removing 1/2 the dark green skin with a potato peeler)

1 cup blanched edamame

2 finely chopped spring onions

10 mint leaves, finely shredded

1 or 2 large, ripe avocados (scooped or diced or however you like)

* combine in a large bowl


1/4 cup sesame oil

2 tablespoons mirin

2 teaspoons rice vinegar

A pinch of sea salt

Juice of half a large lemon

*whisk together

Sprinkle with 2 tablespoons of toasted sesame seeds before serving.


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I made this cake and when I tipped it, because all the chocolate and raspberries and sunk to the bottom, the cake ripped.

Who cares? It tasted delicious!

Next time I would make sure the whole pan is lined, not just the bottom. Let the cake cool completely before turning it out of the tin.

It tastes even better when served warm!

*a massive cheat when you’re in a rush – use a packed of Green’s chocolate cake mix and follow the recipe on the box, then add the chocolate chips and marshmallows and frozen raspberries. Sometimes you just don’t have the time or patience to bake a cake from scratch.


2 cups self raising flour

2 cups sugar

3/4 cup unsweetened cocoa powder

1 teaspoon salt

1 teaspoon instant coffee

1 cup milk buttermilk

1/2 cup vegetable canola oil

2 large eggs

2 teaspoons vanilla

1 cup boiling water

1/2 cup white chocolate drops

1/2 cup dark chocolate drops

1/2 cup mini marshmallows / chopped marshmallows

1 cup frozen raspberries


Preheat oven to 170c

Add flour, sugar, cocoa, salt and espresso

powder to a large bowl or the bowl of a

stand mixer. Whisk through to combine or,

using your paddle attachment, stir through

flour mixture until combined well.

Add milk, vegetable oil, eggs, and vanilla to

flour mixture and mix together on medium

speed until well combined. Reduce speed

and carefully add boiling water to the cake

batter until well combined.

Fold through the chocolate drops,

marshmallows, and frozen raspberries


Make sure the cake tin is very well lined!!

Bake for 1 hour, (check at 50 mins) and test

with a skewer. If it comes out clean, it’s


Allow the cake to rest out of the oven for 15

minutes then cool completely in the fridge

for a few hours BEFORE turning it out of the

tin. (Otherwise the bottom will rip off!)

I like to give it a 30 second zap in the

microwave before serving – it’s so good to

serve gooey and warm with loads of fresh

berries and cream.

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Spiced Apple Loaf Cake


Oil, for spraying

4 apples. Peeled, cored, finely sliced

1 tbsp fresh lemon juice

Grated zest of ½ lemon

1 cup self-raising flour

1 tsp baking powder

2 tbsp custard powder

1 tbsp ground cinnamon

1 tsp ground mixed spice

3 large eggs – separated whites and yolks

100g demerara sugar, plus 2 tbsp (I used brown sugar because I didn’t have any demerara in the pantry)

3/4 cup low fat milk

1/4 cup rice bran oil


Preheat the oven to 180°C Fan

Line a loaf tin with baking parchment. Mist the base and sides with oil.

Peel the apples and cut them into quarters. Remove the cores and cut the apples into thin slices. Put the apple slices in a bowl and toss with the lemon juice and zest.

Mix the flour, baking powder, custard powder, sugar, cinnamon and spice in a large mixing bowl. Whisk the dry ingredients to combine. Then add the egg yolks, oil, and milk. Whisk to combine.

In a separate bowl, using an electric mixer – beat the egg whites with a pinch of caster sugar until they form soft peaks. Set aside.

Add the apples to the wet mixture and gently fold through. Add the egg whites and entry fold through.

Transfer the batter to the tin, gently. Sprinkle sugar on the top and then pop it into the oven.

Bake for 1 hour and 15 minutes, until a skewer comes out clean.

Leave the cake to cool for 10 minutes before removing it from the tin and carefully peeling off the baking parchment.

Let the cake cook for about an hour on the rack before serving.


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Zesty Buttermilk Pancakes

1/2 cups self raising flour

2 tbsp caster sugar

1 1/2 cups buttermilk

Zest of a small lemon

2 eggs – beaten

1 tbsp softened butter or margarine

1/2 cup frozen raspberries

1/2 tsp vanilla extract


Sift flour. Add sugar, buttermilk, egg, butter/margarine, zest. Combine. (I used an electric mixer).

Gently fold in the frozen raspberries so that they don’t break up too much.

Preheat a non stick pan with a touch of butter or oil spray – medium heat.

Use a 1/4 cup for pikelets or 1/2 cup for large generous pancakes.

Cook for 1-2 minutes each side – flip when bubbles appear on the surface.

Serve with anything you like – butter, lemon and sugar, honey, maple syrup, lemon curd, vanilla bean yogurt.



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