Salami Pizza Scrolls
Mar18

Salami Pizza Scrolls

These are made using a gluten free puff pastry which is purchased from the freezer section. Yes, I often cheat with packet items. This brand is the “Coles” variety, and it isn’t great but is quick to work with. Look for other brands at your local gluten free fair and try them out. I’ve had some great ones, and some terrible ones, but it is worth the testing because when you find a good one you can make a wide...

Read More
Green Bean and Coriander Salsa
Feb23

Green Bean and Coriander Salsa

So, maybe it’s cheating to call this a recipe. It’s just a really light, fresh salsa which I whip up to have with a mexican meal and it looks all pretty in a photo so here it is … Ingredients 1 x small yellow capsicum (peppers) 1 x medium tomato 20 x green beans 1 x medium cucumber Leaves from 5 x coriander (cilantro) stalks 1 x teaspoon paprika 1 x tablespoon olive oil 1 x tablespoon white vinegar Method Chop all...

Read More
Chunky Chilli Salsa
Jan21

Chunky Chilli Salsa

The garden is currently producing more chilli’s than anyone can eat, and because Drew is the only chilli fan in the family he’s left with the task of eating almost all of them. Much to his delight! I prepared him a chilli salsa recently as a healthy after dinner snack and an easy breakfast. The colours of the fresh ingredients are inspiring and this keeps for several days due to the vinegar, if kept in the fridge in an air...

Read More
Squid and Snowpeas
Nov06

Squid and Snowpeas

This one doesn’t look the best in the photos, but it tasted amazing with really simple flavours that compliment each other perfectly. INGREDIENTS 1 whole squid tube (serves 2 – 4) 1 x ripe tomato 1 x capsicum Large handful of fresh basil or Coriander Baby Spinach Leaves Snow Peas Balsamic Vinegar Salt & Cracked Pepper Garlic   OPTIONAL Rice (glass) noodles Onion or shallots METHOD Dice tomato, capsicum and finely...

Read More
Cheesy Vegetable Bake
Oct14

Cheesy Vegetable Bake

I have made this dish at least 20 times and it has never been the same twice, but the recipe below forms the basis of what has now become one of my kitchen staples. I find it works better in winter as it is warm and wholesome, but can be served in summer with salad. I know it is time to make a vegetable bake when I have 1 or 2 of every vegetable left in the fridge but not enough to prepare a side with each – it is the ‘use...

Read More