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!

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.

Beef Rissoles with Beetroot Tzatziki

30 Min
600g mince beef
1 red onion
1 egg
Salt and pepper to taste
1 Tbsp. margarine
1 tub greek yoghurt (L)
300-400g beetroot
1 telegraph cucumber
1 clove of garlic
Black pepper to taste
Zucchini salad
70g sunflower seeds
2 zucchinis
1 Tbsp. fresh basil
  1. Place the mince in a bowl. Peel and dice the onion. Add to mince with the egg. Season with salt and pepper and mix well. Shape into 8 patties and cook in pan with margarine for 5 minutes each side or until cooked.
  2. Tzatziki: Pour yoghurt into a bowl. Peel and grate the beetroot and cucumber. Pour off any excess water. Peel and crush the garlic. Add the beetroot, cucumber and garlic to the yoghurt and mix well. Season with black pepper.
  3. Zucchini Salad: Toast the sunflower seeds in a dry frying pan for 4 minutes. Stir well and consistently.
  4. Grate zucchinis and finely chop the basil, add the sunflower seeds and mix well.
  5. Serve rissoles with beetroot tzatziki and zucchini salad.

Mexican Tortilla Tower

30 Min
Filling 1:
1 clove garlic
1 onion
1 Tbsp. oil
500g mince
1 sachet taco seasoning
1/2 cup of water
400g kidney beans
8 Tortillas (G)
1 head of lettuce
Filling 2:
2 avocados
1/3 tub light sourcream (L)
1 lemon
Pinch of black pepper
1/2 Tsp. salt
1 punnet cherry tomatoes
1 tin of baby corn
  1. Peel and crush garlic. Peel and dice onion. Cook both in
    oil in a pan for a few minutes. Add mince and cook for a further 10 minutes.
  2. Add the taco seasoning and water and let simmer for a couple of minutes.
  3. Rinse the beans and add to the mince beef.
  4. Peel and core avocados. Juice lemon. Place avocados in a bowl and mash, adding sourcream, lemon juice, salt and pepper. Mix well.
  5. Heat the tortilla bread.
  6. Shred lettuce and place on a plate. Place one tortilla on top and spread with mince. Add another tortilla and spread avocado mash, alternating until tortillas are used up.
  7. Top the tortilla cake with some avocado mash and mince, cherry tomatoes and baby corn.


30 Min
1 red onion
1 green/red capsicum
2 cloves garlic
1-2 Tbsp. olive oil
2 cups rice/calrose rice
5 cups water
1 vegetable stock
1 packet saffron
1 Tsp. ground paprika
400g chicken breast fillets
Salt and white pepper to taste
1 jar black olives
1 jar mussels
1/2 packet frozen peas
1 tin whole tomatoes
100-150g cooked prawns
1 lemon
  1. Peel and dice onion. Deseed and slice capsicum and peel and crush garlic.
  2. Put half of the oil in a large frying pan and add the onion, garlic and rice to pan. Cook for a couple of minutes.
  3. Ground the saffron and add to the pan with stock, water and paprika. Stir and simmer for 20 minutes.
  4. Whilst rice cooks, cut chicken into small pieces and fry in a separate pan with remaining oil for 10 minutes or until cooked. Season with salt and white pepper.
  5. Drain the black olives and mussels. Add peas, tinned tomatoes, mussels, olives, chicken and prawns to the rice mixture. Cook for 5 more minutes.
  6. Cut lemon into quarters for decoration and serve with the paella.