Baked Potatoes

1 hour in 220°C Oven
This Baked Potato recipe is easy to cook and can be prepared beforehand. It’s a really fun dish, as everyone can tailor make their own potato!
4 baked potatoes
2 tomatoes
1 large avocado
1/2 cup grated cheese
1 tin 400g corn
1 tin 400g baked beans
1 tin 400g asparagus
Optional. 1 tub 200g light sourcream or dip
1. Preheat oven to 220°C. Place the potatoes in the oven. They will take about an hour to cook.
2. Dice tomatoes and place in a serving tray or dish. Peel, core and mash avocados and do likewise. Place of the remaining toppings – grated cheese, corn, baked beans and asparagus – into their own serving dishes.
3. Once potatoes are cooked, take them out of the oven. Score a cross into the potato and squeeze sides.
4.  Add all your favorite vegetables on top and enjoy.

Ham Sandwich Cake


This is great dish for the summer, and you can prepare it the day before if you like. It keeps in the fridge and any leftovers can be taken to work or school the following day.
I use tofutti milk free cream cheese.
1 small loaf cut lengthwise, thick slices 3-4slices)
Filling  1:
60g Philadelphia cheese
1/2 onion
Filling 2:
3 tbsp mustard (seeded or french)
1/4 cup mayonnaise
50g smoked ham
Top layer:
180g tin asparagus or 1 bunch fresh asparagus
60g Philadelphia cheese
200g smoked ham
40 handfull of cherry tomatoes
30g parsley
5 lettuce leaves
50g Philadelphia cheese
1 small cucumber
1. Place bottom layer of the bread on a tray. Peel and dice onion.
2. Spread cream cheese and onion on top. Cover this with another slice of bread.
3. Mix mayo and mustard together, and spread on the bread. Place three slices of ham on top, followed by another layer of bread.
4. Spread some cream cheese on the bread. Roll the asparagus in the ham and place on
     top. Decorate with lettuce leaves, tomatoes and parsley.
5. Slice a cucumber finely. Spread some cream cheese around the edges and corners of the loaf, and cover with cucumber.
6. Your work of art is ready to be served.


Berry Breakfast Yoghurt

Fancy a quick burst of berries with your breakfast? Try this delicious yoghurt with berries, chia seeds, banana and roasted almonds. For a dairy free alternative, I like to use coconut kefir, coconut yoghurt or another other lactose-free yoghurt.
One small tub yoghurt 200-250g
1/2 sliced banana
3 tsp Chia seeds
40g handfull of blueberries
40g handfull of strawberries
40g handfull of roasted almonds
All you need to do is spoon your yoghurt into a bowl, and top with the rest of the ingredients!

Last days to order online!

As you may know, for the last year my recipe books have been available for purchase at
I’ve decided to close the website. The good news is that there’s still 10 days left to order a book online before the site closes! Orders must be submitted before October 11, and all orders will receive free shipping.
You’ll still be able to follow my recipes on this blog, and via my facebook page, so I’m not disappearing from the internet entirely.
Thankyou for supporting my online store!


Spinach and Chestnut Dip


This is a nice dip for when you’re waiting for the BBQ to be ready, or for afternoon tea after school (my children love it). If needed, you can use sour-supreme, a dairy-free alternative to sourcream.
1 cob bread
250g frozen spinach
2 x 230g tins water chestnuts
1/2 cup light mayonnaise
1/2 cup sour cream light (L)
2 cloves garlic
4 shallots
1 red capsicum
1. Cut the top off the bread and put to the side. Scoop out the insides.
2. Defrost the spinach. Drain well, and squeeze out excess water. Place in a blender with chestnuts and blend for 10-15 sec.
3. Peel and crush garlic. Add to the blender with mayo and sour cream and blend until
    all mixed well.
4. Pour the mixture into the bread.
5. Slice shallots, de-seed capsicum and slice as well. Decorate the dish.
6. Grab the top of the bread that you sliced off earlier. Tear it apart, or chop it into bite sized pieces, and enjoy eating it with the dip. Once you’ve finished the top, you can begin to nip bread from the bread-bowl itself.

Spring Fruit and Veg

springfruit2Berries are back in season! With a dollop of yoghurt it makes a lovely breakfast, dessert or afternoon tea. Also beautiful with icecream or whipped cream of course.

Some other fruit and veg that are in season include:

Asian greens
Green beans
Fresh garlic
Spring onions

Broccoli and Cauliflower Soup

20 Mins
1 clove garlic
1 leek
1 Tbsp olive oil
2 cups broccoli florets
2 cups cauliflower florets
2 veg stock cubes
1 L water
1 Tbsp Worcester sauce
Salt and black pepper to taste
Optional: Goat cheese and parsley
1. Peel and crush garlic. Slice leek. Sauté in oil in a pan for 5 min.
2. Add broccoli, cauliflower, water and stock. Cook for 5-8 min.
3. Puree the soup and add sauce. Season with salt and pepper.
4. Crumble some goat cheese on top and decorate with parsley.