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.

Sticky Chocolate Cake

180°C  15 min

This Sticky Chocolate Cake gets stickier the longer you leave it in the fridge (although it never lasts that long at our house). If you use plain flour, use 1/3 cup instead.

125g butter
2/3 cup sugar
1/3 cup cacao
1/2 cup glutenfree flour
1 tsp. vanilla essence
2 eggs
Butter or margarine for greasing
Optional.icing sugar and berries
1. Preheat oven to 180°C. Melt butter in a saucepan. Add sugar and vanilla essence and  leave until sugar is dissolved.
2. Take the saucepan of the heat, and sift in flour and cacao. Stir with a spoon.
3. Add eggs and stir.  Pour the mixture into a greased cake tin. Place in oven and cook for approximately 15 min.
4. Leave it to set and cool down. Place in the fridge and leave for an hour or so.
Optional. Sift some icing sugar on top and decorate with berries.

Kale Soup with Danish Meatballs

Kale soup with Frikadeller
30 Min

This is a lovely soup for the wintertime, using Frikadeller (or, Danish Meatballs). It’s already a gluten and lactose-free dish, and if you’re vegetarian, simply omit the meatballs.

4 eggs
2 Tbsp butter or margarine
1 onion
1 clove garlic
400g Kale
1 tsp. ground nutmeg
Salt and pepper to taste
3 Tbsp rice flour
3 1/2 Cups water
2 veg stock cubes
500g veal mince or veal/pork mince
1 tsp. ground onion or garlic
Cracked pepper to taste
1. Boil 4 eggs for 8 min.
2. Peel and dice onion, and peel and crush garlic. Saute in butter in pan for 5 min.
3. Add nutmeg.  Chop kale leaves (and remove stems) finely, and season with salt and pepper.
4. Add rice flour and gradually add water and veggie stock. Cook for 10 min.
5.  Add garlic or onion powder to mince and roll into balls. Place meatballs in the soup and cook for 10 min.
6.  Peel and halve the eggs, and place in the soup. Continue cooking until the eggs are warmed up. Season with black pepper, and then it’s ready to serve!