Hearty Breakfast Ramekins


This is a quick and fun way to enjoy a cooked breakfast, a fancy version of bacon and eggs if you will. Experiment with the fillings and amounts, but the following ingredients serves 2 people.

Fry up one rasher of bacon, about 6 slices of chorizo and half an onion until cooked through.  Divide evenly into your ramekins.  Add about 3 tablespoons of baked beans to each, top with half a tomato and crack an egg on top. Place in the oven at 200 degrees Celsius and remove once the egg is cooked to your liking. Serve with buttered toast – the bacon and chorizo really give a nice flavour to the beans.


Ginger and Sweet Chilli Stir-fry Chicken

The packet mixes and ready made jars of stir-fry sauce are a bit of a minefield of hidden additives, sugar and preservatives.  A few basic ingredients are all you need for a simple but delicious stir-fry.  Add all these ingredients……


2cm piece of ginger, 1 small onion, 1 large carrot, 1 green capsicum, 200 g chicken plus a 1/4 cup of sweet chilli sauce and 1/8 cup water into a wok and stir-fry.


Serve over a bed of fluffy jasmine rice. It’s great with a side dish of broccoli and Asian Vegetable Dressing




Vegetable Hash Browns

These are a nice healthier way to enjoy a cooked breakfast in the morning, a good alternative to bacon and eggs on a lazy weekend morning.  Serve with grilled tomatoes, mushrooms and some tomato relish. Super easy.

Vegetable Hash Browns

1 small zucchini -grated

1 large potato – grated

handful of chopped spring onions

Stir through all ingredients and form small hand-sized patties.  Place a little olive oil in a non stick fry-pan and cook until golden brown on both sides.



Grilled chicken salad with halloumi and green beans


You know how it is… the day before grocery day,  you’ve got a random collection of ingredients in the fridge, some left overs and no inclination to make dinner. This salad was created from one of such occasion…I had the left over chicken and potatoes and I threw them together with the rest of the ingredients.  This was so good, we’ve made it on purpose a few times since.

1 grilled chicken breast -  sliced

4 small chat potatoes – boiled and cooled

200g grilled halloumi – sliced into small pieces

100g green beans, blanched

2 cups baby spinach leaves

Toss it all together with Pesto Dressing listed in one of my earlier posts….and you’re done.  I love a good dinner salad; they’re healthy, quick and use just one dish.


All purpose gluten-free cookie recipe

Here is a basic cookie recipe that I have refined a few times to work with gluten-free flour.  Once you have the base recipe, you can add just about anything you like. After many attempts of making gluten-free cookies, I think this recipe makes rich moist cookies that aren’t crumbly. I have served these to many gluten eaters who were none the wiser.

1 & 1/2 cups all purpose GF flour

1/3 cup brown sugar

1/3 cup white sugar

1/2 cup butter – softened

1 egg – lightly beaten

1/2 teaspoon baking soda

Pre-heat oven to 190C degrees. Combine white sugar, brown sugar and softened butter in a mixing bowl and stir through until smooth. Add egg and stir, then add flour and baking soda and stir until combined.  Place small mounds on baking paper and cook for 8-10 minutes.


Once you have the base recipe you can make many variations.  I made two batches last weekend; Date and Walnut and Double Choc Chip. For Date and Walnut add 1/2 cup of chopped walnuts and 1/2 cup of chopped dates.  For Double Choc Chip add 1/3 cup cocoa powder, 1/2 cup white choc chips and 1/2 cup of milk choc chips.  You may need to add a little more melted butter to the choc chip recipe.  A busy afternoon baking cookies, although Henry wasn’t much help…


Chorizo with Mixed Beans


This is one of those unglamorous but super-tasty meals everyone has in their repertoire. I made it while staying with family this past winter and always received compliments.  It is so simple it is almost embarrassing to include a recipe, but after a few requests…here it is.

1 teaspoon olive oil

2 chorizos (check packaging for gluten-free options)

1 440g can tinned tomato

1 440g can mixed beans

Place oil and sliced chorizo in saucepan and cook on high heat for about 2 minutes.  Add tinned tomatoes and drained beans and simmer on low heat for about 20 minutes.  That’s it! I don’t add any other seasonings – if you have good quality chorizos it will be all the flavour you need.  Serve with mashed potato and some chopped parsley.  A quick tasty meal that is good for a week-night…especially in winter.