Zoodle Salad

This recipe was made by our amazing ladies in the school canteen… well, this is my attempt to recreate it.


(serves 1)

1 small or 1/2 large zucchini – made in to zoodles

1/4 broccoli

1/4 cauliflower

1/4 tin of Chickpeas

1/2 cup Baby spinach leaves

1 teaspoon/drizzle Pomegranate molasses

1/2 teaspoon Ground coriander

1/2 teaspoon Ground cumin

1 tablespoon Lemon Juice

Olive Oil – drizzle to bake, drizzle to dress

1 teaspoon Sesame seeds


Roast the broccoli and cauliflower – place in a tray, sprinkle with cumin and coriander and olive oil. Bake for 15 minutes.

In a bowl mix all the ingredients together. In a smaller bowl make the dressing of pomegranate molasses, lemon juice, and olive oil. Drizzle over 10 minutes before serving.

Simple. Easy. Delicious!


You will need

1 head of cauliflower 

Stock (cubes or powder of your choice)

1 teaspoon of butter

1/2 cup of finely sliced leek

4 heaped teaspoons of sour cream

Salt and pepper

Olive oil

Spring onion to garnish
Sautée the leeks in butter

Add the cauliflower

Cover with stock

Summer till soft

Remove from the heat

Add the sour cream

Use food processor/blender/stick blender until smooth

Serve with salt, pepper, a drizzle of olive oil, and garnish with finely sliced spring onion

A twist on my classic recipe…

The berries are a nice way to cut though the rich, chocolately flavour. 

1.5 blocks of cooking chocolate (I use Lindt 70%)

175g salted butter

3/4 cup brown sugar 

1.5 tsp vanilla extract

3 large eggs

1/2 cup plain flour
1/2 bag milk chocolate chips

1/2 bag dark chocolate chips

1 cup frozen berries


Preheat oven 150degrees

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 sugar.


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 chocolate chips.

Gently fold in the berries so that they remain whole. 

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


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 18-24

A yummy dinner – though it isn’t very pretty…

1/2 cup of cooked Brown rice

2 Scrambled eggs

50g Danish feta, crumbled 

1 Fresh tomato, chopped

1 tsp Basil, shredded

1 tsp Coriander, shredded 

A few drops of sesame oil

A tablespoon of soy sauce 

A splash of Tabasco 

Method: mix in a bowl and eat. It’s that easy. It is not an elegant dish, but it was rather tasty. 

* Next time I’d probably add 1/4 cup of peas and some steamed broccoli to up the veggie content…


Preheat oven to 160c

1 and 1/2 cups packed brown sugar (dark brown is even better)

2 squares of 70% dark Lindt chocolate 

125g salted butter, melted

2 eggs, lightly beaten

1 teaspoon vanilla extract

1 and 1/2 cups self raising flour 

1/2 cup slivered almonds, toasted

200g milk choclate drops

200g dark chocolate drops

In a heat proof bowl – place over a saucepan of boiling water. 

Melt butter, sugar, vanilla, 2 squares of Lindt chocolate. 

Allow to cool to room temperature. 

Fold through all other ingredients. 

Pour in to a brownie pan, lined with baking paper. 

Bake for 18 minutes. Turn oven off. Leave to rest in the oven for 10 minutes before leaving to cool on the bench for an hour or two. 

Turkey, barley, leek soup

A great way to use left over Xmas turkey.


 1kg left over turkey in bite sized chunks

 1 brown onion, finely chopped

 1 leek, halved lengthways, thinly sliced

2 spring onions, chopped

 1 large carrot, peeled, finely chopped

 1 small fennel bulb, finely chopped (including fronds)

 2 celery sticks, finely chopped

 2 garlic cloves, crushed

 4 fresh flat-leaf parsley stems

 2 fresh thyme sprigs

 1 dried bay leaf

 1 teaspoon dried black peppercorns

 1/2 cup (100g) pearl barley

Massel chicken style stock

 1/2 cup flat-leaf parsley, finely chopped for serving

*optional, add a punnet of Swiss brown mushrooms. Sliced. 

Put the turkey aside.

Add all other ingredients to a large pot. Cover with boiling water and add the appropriate amount of stock.

Boil for 30 minutes.

Add the turkey.

Summer until the barley is tender and the turkey is succulent.

Serve with the freshly chopped parsley.


Brined Turkey Breast

This year I thought I’d try brining my turkey for Christmas lunch. 

I used a 3kg turkey breast fillet. 

The brine:

1 cup of kosher salt 

1/3 cup brown sugar

2 tablespoons of treacle

7 fresh sage leaves

2 large bay leaves 

1 tablespoon of – peppercorns, cloves, all spice, juniper berries

The zest of 1 orange and 1 lemon (I used a vegetable peeler, avoiding any of the white pith) – save the fruit for later. 

I dissolved the salt and sugar in 2 cups of boiling water. I took the pot off the heat and added all the other ingredients (aside from the turkey), I then added 3 litres of cold water. I submerged the turkey in the brining liquid and put it in the fridge. 

*if the turkey floats,  you can weigh it down with a dinner plate

Ideally it should sit in the brining liquid for at least 12 hours. 

Rinse under clear cool water for 5 minutes, drain well and pat dry with paper towels. 

*For a crisp skin, air dry in the fridge for 6-12 hours before stuffing and roasting. 
Roasting instructions:

Preheat oven to 180c

*option 1 Add two cups of stock to your baking tray to keep the turkey moist while it’s roasting. 

*option 2 – what I do at Christmas! I fill the pocket under the skin with butter and other yummy things. At Christmas it’s usually 1/2 cup chopped craisins, 2 tbsp minced garlic, 1/3 cup fresh thyme leaves, salt, pepper, and the zest of 1 lemon. Mixed with butter to make a paste then stuffed under the skin. 

When you place it in the dish, surround with the quartered lemons and oranges, some generous sprigs of thyme. 

Cover with foil! Completely wrap the dish with foil. Allow none of the moisture to escape. 

Cook for 1 hour for the first kilo. Then 40 minutes for each kilo thereafter. My 3kg turkey breast will roast for 2 hours and 20 minutes. 

*When there is 30 minutes to go, remove the foil. Roast until the skin is golden brown. 

*If you’re unsure, the turkey is fully cooked when the juices run clear if you poke the thickest part of the meat with a skewer. 

Allow the turkey to rest for 15 minutes before carving to ensure it stays juicy.