A blog by a girl from Sydney who loves to go out and eat, over buy too many cookbooks and magazines, and create her own recipes.

Sunday, November 10, 2013

Pea and Corn Quinoa Salad

This is a lovely salad hot or cold, as a main or side.


- can of peas, liquid drained
- can of corn, liquid drained
- small bunch of coriander ( or as much as you like) chopped finely
- small bunch of mint ( or as much as you like) chopped finely
- 4 Shallots, chopped
- 2 cups cooked quinoa
- Juice of 1 lemon
- cracked pepper and rock salt.

It's simple really, cook your quinoa and place into a bowl with your can of peas, corn, mint, coriander and shallots and mix together. Then drizzle all of your lemon juice on top with enough salt and pepper to taste and mix thoroughly together.

Thursday, August 29, 2013

Sugar Free Health Muffins - #1

In my quest to become fit and fabulous, I have come up with a super healthy version of the regular muffins.

I have several health muffin recipes, so the is recipe #1.

These muffins are sugar free, using only natural ingredients such as cinnamon, banana, honey and apple to sweeten the mixture. It also loaded with fibre and super foods.

Try them and let me know what you think?


- 1 very large very ripe Banana
- 1 Tablespoon of Chia Seeds
- 70g of Dried Whole Cranberries, then chop them in half after measuring
- 4 Tablespoons of Honey
- 1 large red apple, skinned and diced
- 3 Tablespoons of Organic Quinoa Flakes
- 100g Wholemeal Plain flour
- 250g Wholemeal Self Raising Flour
- 1/2 Tablespoon of Cinnamon
- 70g of Walnuts, roughly chopped after measuring
- 1 Teaspoon of Baking Powder
- 1 Organic Egg
- 3 Tablespoons of Grapeseed Oil

- 150ml of Milk


Mix your flours, chia seeds, cinnamon, walnuts and baking powder together in a bowl.

Then take your cut cranberries and add 3 tablespoons of water to them and microwave for 30 seconds, to moisten and re-hydrate them.

Then take your banana and mash with your honey, place this with your dry mixture and add your cranberries ( with any water that did not evaporate with them ), oil, milk, chopped apple and egg and mix together.

If you find your mixture is a bit dry you could add a little  more milk.

Place the mixture evenly in 12 muffin cases, and drizzle honey on each one.

Place into an oven set at 180C for 15-20 minutes or until they have risen and look golden.

Enjoy xoxo 

Thursday, August 15, 2013


These are amazing.... have them on their own with salad or veggies, add them to soup, turn them into a stew and they even make a great party snack.
 You could even make them into burger patties!

-          2 Tablespoons of Cajun Spice mix
-          ½ teaspoon of smoked paprika
-          410g crushed or diced tinned tomatoes
-          50g grated carrot
-          ½ brown onion
-          500g of organic minced beef
-          1 egg
-          Pepper to taste
-          ¼ teaspoon vegetable salt (from health food store, made from dried herbs & natural salt)

-          Chilli flakes (optional)


Mix everything but the meat and the egg together. Once you have mixed everything together into a sauce have a quick taste and add more spice or pepper if you like. You could even add chilli flakes if you wanted an extra kick.
Once you are happy with the sauce then add the meat and egg and mix all together until properly combined.
Take mixture and place into the palm of your hands and roll into balls and place in a tray in the oven or cook in a fry pan or casserole dish.

Saturday, July 27, 2013

Foodie Fabulous Tip #2

Foodie Fabulous Tip #2

Try grating some nutmeg over your favourite tea 
( I prefer black with milk for this ). 

It's delicious and makes for something a little different . 

Monday, July 22, 2013

Food Tip

I am starting a new thing called Foodie Fabulous Tips.... anything that is food related but is not really a recipe! 

Here is the first one!

Foodie Fabulous Tip #1

Try adding chia seeds to your scrambled eggs, not only is it a great way to add this wonderful super food to your diet but it tastes great too, and surprisingly it doesn't affect the eggs that much ! 

It makes for a wonderful protein filled breakfast

Friday, July 19, 2013

Strawberry Rice Milk Smoothie

Not all food on my blog has to be unhealthy, I have a favourite Strawberry smoothie recipe. 
It it light on the dairy side, but if you are lactose intolerant you can leave the yoghurt out and top it up with some more rice milk or chia seeds.  

- 1 tsp chia Seeds
- 3 tbsp yoghurt
- 1 punnet strawberries
- 1 tsp honey
- 1 cup rice milk

Blend all together and enjoy xoxo

Friday, July 12, 2013

After dinner mint biscuits

I should be doing my assessment work for TAFE, so naturally I am online looking at calorie laden recipes. I saw this in my inbox from Gourmet Traveller, my new favourite foodie magazine. 

They just look divine!

I must try them soon. 

Saturday, June 22, 2013

Squires Baking Magazine - Visual Candy - Literally!

As I was walking around my local newsagent today I happened to stumble upon a beautiful baking book from the UK.

It is published by Squires baking school in England and has the most beautiful recipes, pictures and creataive ideas about baking I have ever seen. I bought the 3rd issue for spring and I loved it so much I have now created an account with them and plan to buy the first 2 issues as well as some of their other products.
Oh yeah their list of products sold online is amaziiiing!

They have everything from 5 kg of Bridal icing paste to icing colours, sugar decorations, moulds, cookie cutters, kitchen scales and really everything you could want or need for baking!

Check out the website here 

Thursday, June 20, 2013

Cooking classes

I am looking to expand my skills and knowledge and hope to take up some cooking classes.

I have started compiling a list of cooking genres I would like to master, now I just have to find places in Sydney that hold them. 

Cooking Class to do list
-          Pasta making classes
-          Dessert making classes
-          Traditional asian classes
-          Savoury making classes
-          Bread making class

-          Cheese making class

Sunday, June 9, 2013

Turkish Delight Hot Chocolate

I have a deep love for the flavour of turkish delight.

Good turkish delight is amazing to cook with and of course we all know it goes well with chocolate, so why not drink it?

So here is my recipe for a beautiful turkish delight hot chocolate

Serves 2


- 1 Tablespoon of the softest best Turkish delight you can get ( I prefer the kind you can get from traditional lolly shops at the markets) 
- 4 Teaspoons of Rosewater ( not essence)
- 1 teaspoon raw sugar
- 2 Tablespoons the best coco powder you can get
- 1/2 cup of water
- 1 1/2 Cup of milk


Place all ingredients in a saucepan on a medium heat and stir until all dissolved, do not let boil.
You can add any little chunks of turkish delight left over that didn't get time to melt into each glass if you like.

Enjoy xoxo 

Friday, June 7, 2013


I have recently taken up a TAFE course, so you know what that means - STUDY SNACKS!

I promise I will post some this week, I have just been so busy.

xoxo Jane 

Saturday, May 18, 2013

Eggplant Pizza

This is a great recipe for those of you who are eating gluten free or trying to stay away from bread.

It also is a much healthier way to try and get your pizza like fix without eating the real thing!

This recipe creates 4 slices!


1 Eggplant
Cheese ( light tasty cheese or a parmesan )
chopped tinned tomatoes ( use this as your tomato base, not a tomato paste as that has to much salt and sugar)
your favourite choice of pizza toppings
Oven set to 180'C


Simply wash and cut the top of your eggplant, then cut into 4 from top to bottom length ways.
Put each slice on a tray to put in the oven and place a decent amount of tinned tomato on each slice of your eggplant then place your toppings on top then your cheese, basically your doing the same thing as you would normally for a pizza.
Then place in the oven to cook, take it out when your eggplant is sizzling and all the cheese has melted nicely.

Enjoy and let me know what you think!

Thursday, May 2, 2013

Bean and Lentil Rice Salad

A good vegan recipe that is great with a salad, you could even use this as a filling in a large lettuce leaf and use it to make vegan tacos!

- 4 Tablespoons dried crushed onion
- 1 1/2 Cup uncooked brown rice
- 4 Tablespoons Green split peas (dried)
- 5 dried Bay Leaves
- 1 can organic mixed bean salad
- 2 long red chilli's with their seeds removed, finely cut up!
- 2 Teaspoons Thyme
- 2 Teaspoons Oregano
- 1 heaped Teaspoon ground garlic powder
- A few cracks of rock salt and black pepper to taste
- Juice of 1 Lemon


Cook your rice with the 5 bay leaves, and in a separate large saucepan or small pot add some water to cook them until they are soft.

Once the rice and split peas have both been cooked, drain them and add them to a large bowl.

Then add your beans, chilli's, thyme, oregano, garlic, salt, pepper and Lemon.

Mix together and add a little more lemon juice or salt and pepper if desired.

Wednesday, April 24, 2013

I Promise

I know, I haven't blogged a recipe in weeks, but I promise I have some soon to be posted!

xoxo Jane

Thursday, April 4, 2013

Chilli and Chive Chicken with Pesto Covered Greens

* Please note the Pesto Covered Greens are the reason why I have added the label vegetarian. 

Lately I have been trying to eat more healthy, of course without the loss of flavour.

So here is my recipe, you can tweak it by adding more or less chilli, depending on how hot you like it.

Serves 1

Chilli and Chive Chicken:

- 3 Tablespoons of German style cottage cheese
- 1 Heaped tablespoon fresh chopped chives
- 1 large pinch of finely chopped fresh red chillies
- Chicken Breast


Mix the above ingredients together thoroughly then completely coat over chicken breast and place in a non-stick pan on medium to high heat. Cook Either side.

The cottage cheese should slowly simmer away until you are left with the chives and chillies coating the chicken. use your spatula to hold down and press on the chicken, this makes it cook quicker.

If you notice that some sauce has started to stick or burn to your pan, remove it from your pan immediately.

Once the chicken has been cooked all the way through, place on your place to rest while you are getting your veggies ready.

Pesto Covered Greens:


- Handful of green beans
- Handful of snow peas
- 4 or five broccoli florets
- several tablespoons of pesto (preferably home made)
- some water

This is really simple, I made my own home made pesto, using basil, parmesan, olive oil and a little bit of salt and pepper. I followed a recipe I found from a Women's Weekly Cook Book.

Basically all you have to do is stir fry your snow peas, green beans and broccoli in some water until they are soft enough to eat. Then place them in a bowl with several tablespoons of your pesto, mix thoroughly and place on your plate with your chicken, you can add another pinch of freshly chopped chilli on top if you want to really taste that punch.

Enjoy xoxo J

Monday, March 25, 2013

more recipes coming soon

More recipes coming soon, I have just come back from a holiday in Adelaide - wine country1

I have a little inspiration and some ideas that I will be posting over the Easter long weekend and hopefully this week if I get time.

Also Bespoke is being launched very soon and I am soooo excited about that, you can check it out here Bespoke Magazine

Also i have instagram, where i take photo's of many of my recipes and the inspiration I find.



Monday, February 25, 2013

Garlic, Herb and Olive Potato Salad

This is a nice side dish to any main meal. It contains no animal product so its great for vegetarians and vegans!


- 1330 grams white potatoes - (or about small white 16 potatoes)
- 3 tsp chicken salt, vegan friendly, MSG free
- 1 heaped tablespoon fresh chopped chives
- 1 tablespoon fresh chopped parsley
- 1 tablespoon fresh finely chopped basil leaves
- small handful of fresh watercress leaves, stems removed
- 12 green olives, the kind found in deli's that are kept in olive oil or brine, must have their stones still
- 6 tablespoons olive oil
- some whole cracked pepper
- 2 large garlic cloves, crushed

- Fry Pan
- Pot to boil potatoes
- chopping board
- large enough bowl to toss all ingredients in
- spoons to toss ingredients

Wash and chop your potatoes into quarters, add to pot of good water with 1 teaspoon of your chicken salt, bring to the boil and cook until potatoes are just tender enough to put your fork into without them being hard.

Once cooked drain water and put your potatoes into a bowl that will be big enough to toss everything in.
Then pull out your fry pan, in it add your 12 green olives and begin to toast them on a medium heat. Once this is done, take them off, let them cool and then begin to cut the flesh off the stone and add that to your potatoes. Do not toss your potatoes until the end, as they will begin to break down if you mix them to much.

With the same pan add your two garlic cloves that have been crushed with 1 tablespoon of your olive oil and cook the garlic until it is just golden brown. Once this is done add it to your potatoes with your herbs and 2 teaspoons of your chicken salt, 5 tablespoons of olive oil and as much cracked pepper as you like.

This is best when left overnight to develop in flavour.

Enjoy !

Thursday, February 21, 2013

Allspice Pumpkin Soup

This is a lovely healthy pumpkin soup recipe. Add some brown rice to it and it gets very filling very quick.


- 1kg pumpkin
- 2 tablespoons organic pumpkin seed oil
- 1 teaspoon ground paprika
- 1 teaspoon ground allspice
- 1/2 teaspoon mixed spice
- 1 cube beef stock or beef flavoured stock ( you can get these vegan friendly)
- 1 tablespoon rice bran oil
- 1/2 teaspoon cracked pepper


Boil kettle with at least 3 cups of water. In a medium pot, add chopped onion and sauté until brown and caramelised in rice bran oil. Turn off once done. Once kettle has boiled add 2 cups of water to your beef stock cube. Stir until dissolved. Add chopped pumpkin to onion and add stock, then add more water until covered over pumpkin. Cover with a lid and cook until pumpkin is falling away from skin and can be mashed with spoon in pot.

Turn off and let cool for about 5 minutes. Then add to blender with 2 tablespoons organic pumpkin seed oil, ground paprika, ground all spice and mixed spice. Blend together until completely smooth.

Add to bowls with some brown rice if desired, enjoy.


This is one of my favourite cakes to make. I used the basic recipe I found for a Lemon Tea Cake in an old recipe book. The book was called 'Wonderful ways to prepare Cakes and sweets' -  by Ayers and James, and is still one of my favourite books to go to for a cake recipe.

However the original recipe was not lemony enough, and was a lot more moist in a way that didn't give it the best texture for that kind of cake.

The only way to describe this cake is pure lemony joy. If your a fan of lemon curd, lemon tarts and lemon meringue, then you'll LOVE this.

Please note that although the cake itself has no dairy, there is butter in the icing sugar. There are plenty of dairy free icing recipes you could use, as long as you add the lemon juice. You could use non stick baking paper to line the tin too!


- 3 eggs
- 1 cup raw sugar
- 1 1/2 tablespoons lemon juice
- 5 small good lemons, make sure they are juicy when you squeeze them and have a good yellow rind and  
   not too much pith.
- 1 1/2 cup of flour
- 1 1/2 teaspoon baking powder
- Tablespoon of butter
- 500g Icing Sugar


- fine grater
- electric beaters
- cake tin
- oven set at 180'C Fan Forced



Take your 5 lemons, wash them and chop of the end and the tops, this make it easier to grate.
Grate your lemons, making sure you get all that good yellow rind, but be careful to not grate for too long in one spot, or you will start grating white pith. Once you have done this set aside your lemon rind. Begin squeezing the juice of 4 of your lemons and set aside another lemon as you will need the juice later to make the icing sugar. Set aside the juice of your 4 lemons, making sure there are no seeds and pulp.

In a mixing bowl big enough for your cake batter, take your eggs and beat them until properly combined and thick. Add the sugar gradually. Now sift your flour and baking soda over your lemon egg mixture and mix together. Butter and flour a non stick cake tin and pour in your batter.

Place in the oven until cake has risen and is golden brown, you should also be able to stick in a skewer and not have batter on the end. Once this is done take out of the oven and let cool for about 20 minutes, then turn upside down to release from tin. Let cool on  a wire rack, then turn it back over so the flat side is on the bottom.

Take the lemon you put aside and squeeze the juice from it. In bowl add your butter and lemon juice,then slowly start adding the icing sugar a few tablespoons at a time and mix until there are no lumps. You may not have to use all your icing sugar, you may have to use a little more. It all depends on how much juice is in your lemon, but you basically want a nice smooth consistency that isn't going to drip and run of your cake.

Once you have this with no lumps, and your cake is fully cooled, ice your cake.

This cake is best left out for the first 48 hours NOT in the fridge, as it may be to moist. Make sure you cover it in foil though.

Yum Yum !

Seasoned Potato Chips

Sometimes, you just need a good ol' bowl of seasoned potato chips, here is my recipe!


- 6 large white potatoes,
- 2 tablespoons water
- 3 tablespoons rice bran oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon tumeric
- 1 tablespoon dried crushed onion
- 1 teaspoon Herbamare original salt


- Foil
- Oven proof dish used for roasting.
- Oven set at 180'C Fan Forced temperature


Chop potatoes into chip size lengths, keep the skin on, as this helps make them crispy (and is also better for you). Place into an oven proof dish, the kind that is used for your roasts. Add the water and mix all over your chips, making sure they are evenly coated, then add your rice bran oil and mix that so it is evenly coated all over your chips. Place foil over your tray and place into oven for 30 min.

In another bowl, add your dried onion, tumeric, smoked paprika and salt. Mix together evenly.  Set aside.

After 30 min take out your chips, remove foil and using a spatula, turn the chips over and loosen from tray and mix evenly in juices. Take all of your seasoning and sprinkle over the top of your chips and VERY gently toss until evenly coated all over your chips. Place back into the oven without the foil until golden brown and crispy.

Enjoy xoxo Jane 

Saturday, February 9, 2013

Wholemeal bacon, herb and tomato pasta

This pasta is a nice light basic dish. It has a subtle flavour of herbs, bacon and tomato and uses my new favourite spice- smoked paprika, which gives it a wonderful subtle smoky flavour with the bacon.

The amount of herbs I use is a guide, feel free to add more if you like.


- 4 Bay Leaves
- Pink Murray River Salt flakes
- 2 1/2  tablespoons dried onion
- 8 fresh basil leaves, finely chopped
- Palm full of fresh oregano, roughly chopped with any woody stems removed.
- Medium bunch of chives, chopped
- 450g Cherry Tomatoes
- 8 rashers of bacon, preferably frozen
- smoked paprika
- Extra Virgin Olive Oil, you will need a total of about 9 tablespoons
- 1/2 teaspoon Hot English mustard
- 2 Tablespoons grated parmesan cheese
- Herbamare Vegetable Health salt
- 300g wholemeal pasta


In a pot add enough water to cook pasta with 4 bay leaves, and a large pinch of salt flakes, bring to the boil.

While you are waiting for the water to boil to add your pasta, get a large mixing bowl and add 1 tablespoon of dried and shredded onion, the chopped basil leaves, chopped oregano and chopped chives.

At this point your water should be boiling, so add the pasta to cook. Once the pasta is cooked to your liking, drain and add ( including the bay leaves) to your herb mixture and mix to coat herbs evenly over pasta.

Take your 450g of cherry tomatoes and divide them in half. Take one half of your tomes set aside and cut each tomato in half and add to you herbs in the bowl. take the other cherry tomatoes you set aside and puncture them with a knife (so the juices leach out when cooking) then add them to a fry pan, preferably non stick. Take your 8 rashers of frozen bacon ( they can be a little thawed at this point ) and dice them.
Add to the pan with the tomatoes and start to cook, the juice form the tomatoes and frozen bacon should be enough to cook them in so you will not need oil.

Once bacon is starting to cook add 1/2 teaspoon of smoked paprika and stir until paprika is mixed evenly and the bacon and tomato turn a beautiful red colour. Then add 1 tablespoon dried onion to the pan and cook for one more minute or so. Once this is done, take off heat and add to pasta dish with 5 tablespoons of extra virgin olive oil, 1/2 teaspoon hot English mustard, 2 tablespoons grated parmesan cheese and 4 pinches of Herbamare vegetable salt. Stir, then let sit in the fridge overnight for flavours to develop.

The next day take out of fridge and stir so that the juices that have collected at the bottom coat the pasta evenly, then add 1/2 tablespoon dried onion, 1/2 teaspoon smoked paprika, 2 pinches of Herbamare salt and 4 tablespoons of extra virgin olive oil. Mix together and enjoy.


Friday, February 8, 2013


Some great recipes coming today and this weekend, including A delicious Bacon, Tomato and Herb wholemeal pasta, my favourite lemon tea cake recipe and a Dark Chocolate Vienna.

Monday, January 28, 2013

Cous Cous Salad - Vegan

This makes a great side dish with a salad or veggies, or even if you want to eat it with meat.


- 1 cup of Cous Cous
- 4 dried Bay leaves
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- cracked whole pepper
- 1 teaspoon tumeric
- small pinch saffron
- 1/2 teaspoon vegetable salt  the kind you get from the health food shop)
- 6 cherry tomatoes
- 1 baby zuchini
- 1 small carrot
- 1/2 tablespoon garlic infused olive oil


Place the cous cous into a bowl. Add Bay leaves, paprika, oregano, cracked pepper and tumeric. Mix dry ingredients together until the spices have evenly coloured the dry cous cous. Pour 1 cup of boiling water into a measuring jug with a small pinch of saffron and 1/2 a teaspoon vegetable salt.

Add to cous cous and stir, then leave to absorb.

In another small saucepan add chopped zuchini and carrot with 1/2 tablespoon garlic infused olive oil. Stir fry until nicely sautéed.

After or while your veggies are sauting, fluff cous cous ( add a little more water if needed, say another tablespoon or so) and add chopped cherry tomatoes. Add Sauted veggies and stir into cous cous.


Saturday, January 26, 2013

Avacado and Chive Dip

A simple, healthy and delicious dip, perfect with crackers or raw vegetable sticks.
This could also be used as a substitute for mayonnaise on your sandwiches, mmmmmmm!


- 1 Ripe Avocado
- 3/4 cup No fat Greek yoghurt
- small bunch of fresh chives, chopped
-  1/2 teaspoon vegetable salt ( the kid you get from the health food store)
- whole cracked pepper


Scoop out the inside of the avocado and mash in a bowl with salt and pepper.
Add yoghurt and chopped chives.

4 Herb Garlic Bread

This herb garlic bread is delicious, a bit different from your usual parsley and garlic bread.

It is perfect as a winter snack or when you want to make something a bit more special to go with a meal such as a roast. It also makes great cocktail finger food for a party or a family gathering.


- Rustic Baguette
- Small bunch fresh chives
- 5 Fresh Basil Leaves
- Small bunch fresh parsley
- Small bunch of fresh oregeno
- 3 Cloves of garlic
- 100g Unsalted butter
- 1 teaspoon Murray River pink salt flakes (or any quality salt flakes, preferably pink)


Using a fork, crush butter in bowl, add crushed garlic cloves.
Chop chives, basil leaves and parsley and add to butter. Remove fresh oregano leaves form stem and add to butter - do not chop them, leave them whole.
mix all together until herbs are even distributed throughout butter and garlic mixture.
Cut baguette in half and spread butter on both of the insides.
 Place into 160C oven until butter has melted and bread has just started to turn crusty and golden on the edges.

Remove from oven and half teaspoon of salt flakes on each baguette half.
Cut into however many pieces or sizes you wish.

Enjoy with loved ones. 

Monday, January 14, 2013

Peach and Passion fruit Icy Frozen Yoghurt

This Frozen Yoghurt is not quite as icy as the strawberry version, and it is more creamier. A tip for keeping your frozen yoghurt as smooth as possible, is when scooping it out of the container, try and stay away form the liquid that collects.

I have to say that this is my favourite.


- 4 Passionfruit
- 1 ripe peach, cut into very small diced pieces
- 3 cups natural Greek yoghurt
- 3 Tablespoon's runny honey
- 3 Tablespoon's Vanilla essence
- teaspoon vanilla essence


1. Add 3 cups of yoghurt and chopped peach to the container you wish to freeze your yoghurt in and stir together.

2. Add 2 Tablespoons of runny honey to the pulp of 4 passion fruit and stir to make a runny syrup.

3. Add to yoghurt mixture and stir until just combined.

4. Add 1 Tablespoon runny honey on top of yoghurt mixture and fold until most of the honey has disappeared, just leaving a few streaks here and there. Drizzle a teaspoon of vanilla essence on top of your mixture and place into freezer until frozen.

    This is how it looks frozen. 

Icy Strawberry Frozen Yoghurt

When its 38 C and the heat and humidity is getting to you, pull out a tub of this and have a scoop or two of this tasty and healthy treat. It uses Strawberries, Honey, Vanilla essence, and natural Greek Yoghurt.

Because this recipe uses fruit which contains water and no cream, preservatives or the normal chemicals added that stop store bought yoghurt's from going hard, this yoghurt has little chards of ice in the texture. It's texture is kind of like a slushy or icy, but in summer its quite refreshing and cooling.

- 3 punnets
- 2 cups natural yoghurt
- 2 cup fulls vanilla essence
- 9 Tablespoons honey


Chop the green tips of 2 of the punets of the strawberries and add to blender, add 2 cups of natural yoghurt and add 4 tablespoon's honey. Blend in blender until runny and frothy.

Pour into container that you want to freeze your ice-cream into.

Take your third punnet of strawberries and remove green tops and add to blender with 5 tablespoons of honey and blend together.

Pour the strawberry blend in a spiral way over the yoghurt mixture, it will sink instantly to the bottom, leaving just a few traces on the top. DO NOT STIR. simply place into freezer.

After about 12 hours, or the next day, take out and fold. Basically you are trying to get a strawberry ripple from the  strawberry syrup that has settles on the bottom throughout your mixture, but its ok if it is not perfect.

It will still be quite soft and slightly frozen. Pur back in freezer for at least another 4-5 hours and fold again, then put back into your freezer until evenly frozen.

Remember this is quite icy and not smooth like your normal frozen yoghurt.

Sunday, January 13, 2013

Smoked Paprika and Dill Fish

This Fish is lightly flavoured and fantastic with whatever kind of salad you want to put with it, but I personally love to eat my fish    
   with paypaya.

Serves 2 


- Whole cracked black pepper - as much as you like
- 1 Teaspoon smoked paprika
- 1 Teaspoon dried crushed onion
- 1 Tablespoon rice bran oil ( or grape seed oil, as both have high smoke points and are therefore better for  
   you for cooking)
- 3 Fresh sprigs ( long stems) Dill, chopped
- 4 Pieces of small fish fillets or 2 normal sized pieces of fish.
- 8 Cherry tomatoes - 4 per person  (optional)


1. Add 1 Tablespoon of Rice Bran oil into pan, but don't turn it on yet.

2. In a big bowl large enough for your pieces of fish, add teaspoon smoked paprika, dried crushed onion and chopped dill. mix together and evenly spread over your plate.

3. Add your fish flesh side down and skin side up to your spice and herb mic, then turn over so it is coated both sides.

4. Turn on your pan to high heat and while it is heating up add your cherry tomatoes.

5. When oil is just starting to sizzle add your fish with the cherry tomatoes, skin side down and allow to cook until you see about a cm up the sides of the fish is starting to cook, Jamie Oliver says its best if your fish cooks for about 80% of its time on the skin side.

6. When the skin of fish is looking crispy and you can see flesh starting to cook, then you can turn the fish and turn off the heat, allowing the rest of the fleshy side of the fish to cook slowly in the pan.

7. When fish is cooked all the way through, serve onto plate with cooked cherry tomatoes and add Murray River salt flakes and whole cracked pepper.


Sunday, January 6, 2013

Cinnamon Health Oatmeal

This is a comforting healthy recipe. Perfect on a cold winters morning. The skim milk is healthier than full cream milk and is also sweeter which compliments the cinnamon when cooked. The oats also have their own natural creamy milk when cooked.

Not only is this a delicious recipe, but it is healthy for you and can be stored in your pantry ready to go or taken to work as it can be cooked in a matter of minutes in a microwave. All you need to do is add water.


- Large bowl to mix ingredients in
- Measuring spoons
- Measuring Cup for flours and solids ( not liquids)
- Spoon to mix ingredients in
- Beautiful Jar to contain your mixture


- 2 Cinnamon Sticks, each broken in half (you should have a total of 4 pieces)
- 1 .5 cups microwavable oats
- 1/4 Cup raw wheat germ
- 2 Tablespoons wheat bran
- 3/4 cup powdered skim milk

- 1 Tablespoon Cinnamon


1. In mixing bowl add oats, wheat germ, wheat bran and mix together.

2. Add skim milk powder and cinnamon to bowl and mix together.

3. Start adding spoonfuls into your jar, occasionally adding you broken cinnamon sticks so that they are evenly sitting throughout your mixture.

To cook all you have to do is put your desired amount of mixture into a bowl, add enough water in relation to the mixture and whack in the microwave, stirring roughly every 30 seconds.

Chocolate Rum Delight

Chocolate Rum Delight:

This little number is a wonderful cheeky drink, it looks part dessert and is best sipped slowly and definitely partly eaten with spoon!

Its rummy chocolatey flavours are perfectly delicious on a friday night after a hard day's work, or on a Sunday evening with the knowledge that a full busy week is ahead of you.

This recipe is for one serving in a glass.


- Grater
- measuring jug for liquid
- Beautiful Tall Cocktail glass - preferably a Cuvee glass 
- Dessert Spoon


- Rum
- Baileys
- Dark Drinking Chocolate powder
- Grated milk chocolate ( you don't need more than a square or two per person, but put as much as desired)
- 1 cup milk ( 250mls)
- 1 large scoop plain ice-cream
- Whipped Cream


1. Rinse out your cocktail glass and make sure it is clean, as most cocktail glasses sit around for a while and don't get used as often as your other dishes and glasses, they accumulate dust so easily.

2. Pour a lid full of rum into cocktail glass ( use the lid of the rum bottle to measure this) .

3. Pour 40mls Baileys of Bailey into cocktail glass.

4. Pour half your milk (125mls) into the cocktail glass.

5. Put 1.5  Tablespoon Dark Drinking chocolate powder into reamaining 125mls of milk. Stir until combined and there is no more powder left floating on the top. Then pour into cocktail glass.

6. Stir glass 5 times with spoon.

7. Put a large scoop of plain ice-cream into glass

8. Pour another 15mls of Baileys on top. 

9. Put whipped cream on top until it rises above the rim oc the cocktail glass.

10. Dust with extra drinking chocolate and chocolate shavings. 

Enjoy with family, friends, or some much needed quiet time with yourself!

Jamie Oliver's Food Tube!

Ok, is anyone else as excited for Jamie Oliver's FoodTube as I am?
 I can't wait for the firs video he uploads. Its already the 6th January and I am wondering how much longer we will have to wait, after all he did promise us a launch in January.

I have to say Jamie Oliver is one of my favourite celebrity chefs, he is just so passionate about what he does, and has the best sense of humour. He is mesmerizing to watch on TV. 

Welcome to the first post of 2013 for Foodie Fabulous.

This blog is dedicated to a foodie and her constant battle with the good and bad,the healthy and naughty and all the different restaurants  chefs, recipes and meals that inspire her to cook and try new recipes and meals. 

Bring on 2013 and all it has to offer!