Christmas Gift Ideas : Home Made Rocky Road


During the festive season, you often need lovely little gifts for friends, family, work colleagues and neighbours. This delicious rocky road is a great alternative to a bottle of wine or box of chocolates and is so easy to make, looks beautiful displayed around the house and is also child and allergy friendly as it doesn’t contain any nuts. I made a batch, filled three clean, empty Glasshouse candle jars, tied some festive ribbon around the jars and voilà! Not only do they look great, they are so convenient to have on hand to take to a Christmas catch up.  Next time I’ll create some tags to complete the look.

My lovely friend Alicia gave this recipe to me, so many thanks to her for sharing!

Rocky Road

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Chicken Salad with Mango, Avocado and Feta


The arrival of mangoes in the supermarket means I can start making my favourite delicious summertime salad – warm chicken with mango, avocado, cherry tomatoes, cucumber, mushrooms, feta and cashews with a sweet chilli, lemon and soy sauce. I love this super healthy and yummy salad, it’s so fresh and full of flavour. I would love to take credit for creating this dish, but that goes to my gorgeous friend Louise from Baby Steps PT. Thanks for sharing yet another fantastic recipe with us Louise!

Serves two


400 grams chicken breast or tenderloin

120 g baby spinach and rocket

Fresh mint leaves, finely chopped

1 lebanese cucumber

4 button mushrooms

1 medium avocado

Handful cherry tomatoes

1 medium mango

Handful of cashew nuts

Feta cheese

1 lemon

Soy sauce

Sweet chilli sauce


1) Mix the spinach and rocket and finely chopped mint, arrange onto two plates

2) Chop tomatoes, mushrooms, cucumber and avocado and add to the two plates

3) Cut chicken into bite sized pieces, then cook in a non stick pan – adding 2tbspn soy sauce, 3 tbspn sweet chilli sauce and the juice of half a lemon

4) Cut mango into strips, set to the side

5) Once the chicken has cooked, take off the heat and let cool for a few minutes

6) Place the chicken on top of the salads, adding the sauce from the pan and an extra squeeze of lemon

7) Add strips of mango on top of the chicken, crumble some feta over the salad and add some cashews

Too easy!

Enjoy this delicious Summertime salad.

A xx

What’s your favourite Summertime recipe?

What fruit and veg do you look forward to seeing in the supermarkets with the return of Summer?

Fish with Roast Potatoes, Asparagus and Cherry Tomatoes


I’ve never been very good at cooking fish, it always seem to stick to the pan or it’s too messy and it seems much easier to order a perfectly cooked piece of fish at our local seafood restaurant.  Then I saw this method of cooking fish in the oven on Jessica Seinfelds Do It Delicious website and it looked so quick and easy, I just had to give it a go for my ‘Five Days : Five New Recipes‘ challenge.


4 skinless fish fillets (You can’t get halibut in Australia, I used ling fillets – but your local fish market can recommend fish for you).

200g packet of washed baby spinach

1 garlic clove


Olive oil

1 lemon

6 medium sized potatoes

One bunch of asparagus

One small punnet cherry tomatoes

Parmesan cheese


1) Wash potatoes and par boil them for 10 minutes in the microwave or on the stove.

2) Heat the oven to 180 degrees, once the potatoes are par boiled, drain, cut in half and place in a roasting dish and drizzle with olive oil and sprinkle with salt. Roast for around 45 minutes.

3) To prepare the fish, rub a sheet pan with the cut side of the garlic then discard. (Watch Jessica Seinfelds video to see how easy it is to cook the fish here.)

4) In a large bowl, toss the spinach with 1 tablespoon of the oil and 1/4 teaspoon of the salt and spread evenly on the sheet pan.

5) Season the fish with the remaining teaspoon of salt and rub with a thin coat of oil. Place on top of the spinach and top each fillet with 2 lemon slices.

6) Wash asparagus and cherry tomatoes, cut the asparagus into thirds lengthwise. Add the asparagus and cherry tomatoes into the roasting dish with the potatoes for 7 – 8 minutes (the same time as it takes the fish to cook).

6) Place the fish in the oven and bake until the fish flakes easily, 7-8 minutes.

7) Add some grated parmesan onto the roasted potatoes, asparagus and cherry tomatoes.

Serve and enjoy!

A xx

Have you tried a new recipe this week?

Banana and Coconut Muffins


These muffins are seriously delicious.  I made a batch for the first time yesterday for my ‘Five Days : Five New Recipes‘ challenge and they are so yummy and moist.  My daughter had one fresh out of the oven and I could hear her going ‘Mmmmm-mmmmm’ while she was eating it. The recipe was given to me by Amy York on my Facebook page, thank you so much to Amy for sharing her muffin recipe with us!


125g margarine or butter

1/2 cup brown sugar

3 ripe bananas, mashed

1/4 cup milk (use buttermilk, coconut cream or sour cream for a moister muffin)

1 tspn vanilla extract

1 tspn cinnamon

2 eggs, beaten

1 1/2 cups self raising flour

1/2 cup shredded coconut

1 cup chopped walnuts (optional – but highly recommended!)

Icing (optional)

Philadelphia cream cheese frosting with a hint of lemon

2 tbspn chopped walnuts for decoration


1) Preheat oven to 180 degrees

2) Line a 12 hole muffin tin with paper cases

3) Cream butter and sugar, add mashed banana, vanilla, milk and eggs. Stir to combine

4) Sift in self raising flour and add coconut, cinnamon and walnuts. Fold very gently until just combined.

5) Place tablespoons in paper cases and bake for 20 – 25 minutes until skewer comes out clean.

6) Turn out onto a wire rack to cool

6) Once cooled, ice with Philadelphia cream cheese frosting with a hint of lemon and garnish with some chopped walnuts.


A xxx

What new recipe are you going to try this week for the ‘Five Days : Five New Recipes’ challenge ?

Luscious Lemon Slice


This is my second new recipe for my ‘Five Days : Five New Recipes’ challenge.  My friend Alicia whipped this delicious lemon slice Taste recipe up over the weekend and was lovely enough to share it with me. It’s perfect for the kids lunchbox, or morning tea for the whole family. Yum!


1/2 cup sweetened condensed milk

100g butter

200g granita biscuits

1 cup desiccated coconut

2 lemons, rind finely grated

Lemon icing

2 cups icing sugar

40g butter softened

1 lemon, rind finely grated


1) Grease and line a 3cm deep, 15.5 x 25cm (base) slab pan. Place condensed milk and butter in a small saucepan over medium heat.  Cook, stirring, for 4 or 5 minutes or until butter has melted.

2) Place biscuits in a food processor and blend until fine crumbs.  Combine crumbs, coconut and 4 teaspoons (we have doubled the amount from the Taste recipe) lemon rind in a bowl. Add butter mixture, stir until well combined. (If you don’t have a food processor, just place the biscuits in a plastic zip lock bag, seal and use a rolling pin to pound the biscuits into crumbs). Press biscuit mixture into prepared pan. Refrigerate for one and a half hours or until firm.

4) Make lemon icing: Place icing sugar, butter and 2 and 1/2 tablespoons of lemon juice in a bowl.  Beat with a wooden soon until smooth. Spread icing over slice, refrigerate for a further half hour or until icing has set. Cut into pieces. Serve.


A xxx

To see all my recipes posted on the blog so far, click here.

What new recipe are you going to try for the ‘Five Day : Five New Recipes’ challenge?

Mini Spinach, Mushroom and Tomato Quiches


This is my first new recipe for my ‘Five Days : Five New Recipes’ challenge.  It’s from the fantastic ‘Toddlertastes‘ book which is full of yummy, healthy breakfast, lunch, dinner and snack recipes, fun play ideas and also has very handy nutritional information for each recipe.  If you have a toddler, then do yourself a big favour and get your hands on a copy of this book.


400g spinach, washed

6 eggs

100ml milk

2 tbspn parmesan cheese

2 tbspn chives, finely chopped

8 small mushrooms

8 cherry tomatoes


1) Heat oven to 180 degrees / gas mark 4

2) Cook spinach in a dry non stick frying pan over high heat until wilted, remove from pan, squeeze out excess juice and roughly chop. Set aside.

3) Cut 8 pieces of of baking paper into squares, size to fit a muffin pan with paper hanging over the sides.

4) Beat eggs with milk, cheese and chives

5) Place chopped spinach and mushrooms into the base of the muffin tin, pour over egg mixture and top with cherry tomato halves

6) Bake for 12 – 15 minutes until just set.

7) Top with a little extra grated cheese

(I also sprinkled a tiny bit of nutmeg on top before cooking – yummy!)

These are delicious not just for your toddler but for the whole family.  My hubby had a couple for lunch with a spinach salad or you could pop a couple in a lunchbox with a salad for work.

You could even make mini versions of these as canapés for a cocktail party or high tea.


A xxx

What new recipe are you going to try this week?

Five Days : Five New Recipes Challenge


I confess that I am an enthusiastic cook rather than a particularly good one, but I really enjoy food and I like to make sure my family eats yummy and healthy meals and snacks.

I’ve been looking through cookbooks and browsing the interwebs for healthy recipe inspiration, and with so much to choose from – I’ve decided to try a new recipe every day this week.

Raspberry and White Choc Chip Muffins

So I’m issuing a ‘Five Days : Five New Recipes’ challenge.  This can include anything from kids snacks, yummy breakfast ideas, lunch and dinner recipes. I’m excited about a week of new flavours and yummy creations!

Who’s going to join in with me?  I’ll be putting my favourite recipes that you share with me up on the blog.

I already have a small collection of recipes that I’ve shared on the blog which you can check out here.

A xxx

What’s your all time favourite recipe?

When was the last time you tried a new recipe?