1. In a saucepan place butter and spinach on a medium heat, stir regularly until soft.
2. Drain spinach if necessary
3. In mixing bowl, mix together spinach, ricotta and half the grated cheese. (And nutmeg)
4. Using a dessert spoon fill the cannelloni tubes, using the back of the spoon to push the mix down. I fill from both ends of the tube.
5. Pour a small amount of passata onto the base of your baking tray, lay cannelloni tubes. If you have to stack the cannelloni tubes put another layer of passata between the layers of cannelloni.
6. With the remaining passata in the bottle, add the garlic and put the lid on and shake to mix in.
7. Pour the garlic passata over the cannelloni, top with remaining cheese and put in oven at 180 degrees for 30 mins!
This Rocky Road is the best thing I have ever tasted! Rocky Road is always a hit in our family, but for Easter Sunday dessert this year I made it with a twist so that all the kids could eat it, even my anaphylactic niece Phoebe could enjoy it too! By leaving our the nuts, you need a crunch factor which is where I added the rice bubbles. Instead of turkish delight, lolly snakes – truly amazing. It was a clean plate at the end – even the crumbs were eaten which considering it was Easter it proves how good this Rocky Road is.. This Rocky Road is for every choc-oholic! From my 67 year old Dad to my 2 year old niece everyone wanted more – my Dad even asked for the recipe
500 g cooking chocolate
200 g snakes (chopped into 1cm pieces)
100 g marsh mellows (I brought mini’s so I didn’t need to cut them up)
1 cup rice bubbles
1. Melt 100g chocolate – spread a very thin layer onto bottom of the baking tray
2. Melt 300g chocolate – mix in snakes, marsh mellows and rice bubbles – layer on top of the baking tray chocolate.
3. Melt final 100g of chocolate and drizzle on top to join together.
4. Refrigerate for at least an hour.
5. Chop into rough pieces.
TIP – If you are worried about burning your chocolate, I microwave it in 30 second goes, but you can also add 1 dessert spoon of coconut oil to make it easier to work with!
Breakfast for me is my biggest downfall! As A Home Economics teacher I am constantly sprouting how important breakfast is to my students and how is should never be missed! But in reality I would much prefer spending an extra 5 minutes in bed in the morning than putting a piece of bread in the toaster (LAZZZZZY). But in the interest of becoming organised, saving money and getting healthy (blah blah blah) I have been doing some research online and this is my list of awesome easy, grab and go, and no preparation breakfasts for busy EVERYONE!
1. Refrigerator Oatmeal also called summer porridge. This is great!!! You can make a couple in advance and leave them in the fridge – they can be altered to many different flavours! The Yummy life – got me started on this, and I can’t and don’t want to stop! www.theyummylife.com/Refrigerator_Oatmeal
2.Peanut Butter and Oat Breakfast Cookies. Watch what I Eat – Bakes in advance and eat them for breakfast (or whenever) and extra points for the chocolate and peanut butter combination!!!
3. Egg Muffins – these last for a week in the fridge so that’s 1 cook a weeks worth of breakfasts!http://www.kalynskitchen.com/2006/10/egg-muffins-revisited-again.html
4. The Undressed Skeleton makes these On The Go Breakfast Cereal Bars and these are great for kids – can make them fun and easy for them to eat on the way to school head to http://undressedskeleton.tumblr.com/post/28420991764
5. The Pioneer Woman has these AMAZING! cheesy muffins on her blog and I don’t have to say why they are a winner (CHEEEESSSSSEEEEE!!!!) Check them out at http://thepioneerwoman.com/cooking/2008/08/dairy-contest-finalist-recipe-cheese-muffins/
6. Peanut Butter and Oatmeal Bars – WOW another winning combination! Check it out at
(you can thank me later!)
7. This zucchini Bread is a good option to mix it up from other breads! Check it out here
8. Pastry’s for Breakfast! Yes please! and it has orange in it – so you know it healthy and stuff…
9. Donuts for Breakfast! Donuts for Breakfast! enough said I think, donuts for breakfast!
10. Yogurt Banana Bread! Easy and healthy!
I hope you enjoy these recipes – I enjoy them every morning! All the images are from the corresponding blogs and sites but all thoughts are my own! Let me know which ones are your favourites!
Melt butter, mix together all ingredients.
Pour into lined 20 x 20 cm tin. (I use a pyrex dish)
Bake 50-60 mins at 160 c
dust with icing sugar! EAT quickly before someone else does!
I told you it was easy! and you won’t be disappointed! The best thing about this recipe is that it is so versatile, add nuts or choc chips or whatever you like! It is truly a lovely easy but moist recipe that you will keep coming back to! It makes for great school lunches but also great dessert with ice cream!
This is my grandmothers recipe, and every time we visited her when we were little she always had milky ways in the freezer for us and piklets freshly made! And we loved them, even towards the end when there was more egg shell than egg, we still loved them!… Here are Mona’s amazingly fluffy piklets!
2 cups self raising flour
1/2 teaspoon bicarbonate soda
5 tablespoons white sugar
1 cup milk with 2 teaspoons vinegar
2 heaped dessert spoons of melted butter
Sift together flour and bicarbonate soda
Add sugar, eggs, milk and mix
Fold in the melted butter
Spoon onto greased frying pan, once lots of bubbles appear flip over and cook on the other side.
Eat warm with jam and cream or serve as a dessert with ice cream and topping!
This recipe comes from my mother, but it is go to recipe in our whole family. Easy to make, small amount of clean up and although it is zucchini slice any vegetable lingering at the bottom of your fridge will do! It is always a crowd pleaser and it serves as a great lunch box filler!
4-5 rashers of bacon, diced.
1 cup of vegetable or canola oil
1 cup self raising flour
1 cup grated cheese
1. Dice onion and grate zucchini. Place in large mixing bowl.
2. Add oil, flour, bacon and cheese mix until combined.
3. One egg at a time, crack and whisk with fork before adding to mix.
4. Stir everything to mix.
5. Spray baking tray, pour mixture in.
6. Bake at 180c for 40 minutes.
7. Allow to cool before slicing up and wrap individually to freeze.
Howdy! How are we all doing in the heat? After coming back from the USA, I was looking forward to the heat and now we are in the heat, hmmm not so much! But the one good thing about this weather it is perfect BBQ weather and that is where we are off to this afternoon! So I was going to share with you my boiled chocolate cake recipe which is amazing! But our oven is still broken so I had to buy a dessert instead, what a shame. I love heating up the whole house when its already in the high 30’s! haha. Anyway instead it is time that I am sharing my World Famous Potato Salad Recipe. World famous may be a stretch but it is by far the most asked for recipe in my repartee! And it is easy peasy, but rather filling! So here it is, it will change your life! This amount makes enough for about 20 people at a BBQ.
Potato Salad Recipe!
2 kg of potato (I use the cheapest ones on the day! But pontiac are good)
1 cup of good quality whole egg mayonnaise
1 cup of sour cream
2 tablespoons seeded mustard
200 grams of diced bacon
juice of a lemon
parsley to garnish
1. Put eggs into saucepan and cover with cold water, place onto stove on high, once boiling, continue to boil for 10 mins.
2. Clean potatoes (wash and/or peel depending on potato) cut into
1 1/2 cm pieces, it is a chunky potato salad.
3. Place potatoes into a large saucepan and cover with cold water, place onto the stove to boil, depending on potato size it will need to boil for at least 20 mins.
4. Once eggs have boiled, drain and place into bowl and place into the fridge.
5. Start making the sauce, mix together the mayonnaise and sour cream (you can use a different quantities but you want the end to yield the same amount eg 3/4 cup mayo and 1 1/4 cup sour cream). Add the lemon juice and mustard, stir until all combined.
6. Place diced bacon in frypan and fry until crispy. Drain on paper towel if needed.
7. Once eggs have chilled, start to peel and cut into quarters.
8. Check potatoes, choose a larger piece of potato, pierce with fork – if it is easily inserted they are ready, if not allow to boil longer.
9. Drain potatoes well, place half into bowl that the salad will be served in.
10. Pour in a quarter of the sauce and stir through.
11. Add existing potatoes and sauce, stir until evenly combined.
12. Scatter cut up eggs on top, and finish with bacon! Add parsley if you have some on hand!
This recipe is easy to use and so versatile! you literally can use any fruit/filling that you have on hand to make it your recipe! But make sure you don’t add too much fruit juice (beside lemon) otherwise you will be upsetting the balance for the cake to set. So fruit such as frozen berries or mango pieces are perfect especially if you mix with another texture such as nuts or chocolate pieces!
1 pk of sweet biscuits
100 g butter
1 large lemon
500 g cream cheese
400 ml condensed milk
250 ml thickened cream
250 g frozen raspberries
200 g white chocolate chips
1. Crush biscuits in a food processor or blender
2. Melt butter, and mix into the crushed biscuits, press into spring form tin
3. Put into fridge to set while making filling
4. Beat the cream until forms soft peaks
5. In a separate bowl beat together cream cheese and condensed milk until it becomes thick and smooth
6. Juice lemon and stir through the mixture.
7. Carefully fold through the cream into the cream cheese.
8. Add fruit or other flavours, stir through. I used frozen raspberries which I run under hot water to defrost and separate but also to help drain off any extra juice, which may cause the cake to not set.
9. Pour over crust and allow to set for 3-4 hours.
NB – please do not be tempted to substitute the lemon for lemon juice in the bottle or leave it out completely – the acid in the lemon helps the cheesecake to set.
Tonight I poached an egg, not very exciting I hear you say, but for me very! I LOVE poached eggs but I have for years and years I have totally avoided making anything with this as I thought they were to hard! But I have been wrong, so so wrong! They are easy peasy!
So here is my version of easy poached eggs!
First of all I am a visual learner so I YouTubed it, and found this from Curtis Stone, first because he is an awesome chef but secondly because honestly he is pretty, very easy on the eyes!
So tonight I made this clean chicken and chickpea casserole. I don’t eat clean all the time BUT I do like everything about it. So to assist my husbands quest to get healthy I tried something new! (I know I’m amazing :-))
So you need
500g chicken breast or thigh
1 tablespoon mixed herbs
1 sprig rosemary
800g chopped tomatoes
1/2 cup chicken stock
1 lemon rind
2 small zucchini
4 cloves of garlic
1 tablespoons olive oil
In a large frypan add diced chicken and half the oil, stir until browned completely.
While chicken is cooking in another frypan, add the rest of the olive oil, garlic and herbs. Cook for 30 seconds, and add lemon rind. Cook for another minute.
Add the tomatoes to the herbs, turn down to half heat and allow to simmer.
Once the chicken is cooked add the tomato and herbs to that fry pan. Add stock and sliced zucchini and chickpeas.