Tag: quick and easy dinner

Boiled Chocolate Cake

This is THE chocolate cake recipe you neeeed in your life.  First of all its a basic recipe, nothing fancy, nothing expensive but the result is a moist chocolatey chocolate cake – that you will make again and again!  The best part is only one saucepan to wash up at the end!  Read the tips at the end of recipe to make sure you get the best possible result!

Boiled Chocolate Cake Recipe
The best chocolate cake -Boiled Chocolate Cake


2 1/2 cups sugar

2 cups water

1 teaspoon bi-carb soda

4 tablespoons cocoa

250 grams butter


4 eggs

3 cups self raising flour


Preheat oven to 180

In a large saucepan add sugar, water, bi-carb soda, cocoa and butter (ingredients above line)

boiled chocolate cake
Ingredients ready to be boiled

Bring ingredients to the boil.

boiling chocolate cake
boiling chocolate cake

Cool mixture completely.

cooled boiled chocolate cake
allow the boiled ingredients to cool

Beat in eggs and flour until smooth (whisk or electric beater)

Pour into cake tin lined with baking paper and spray with oil. (Either round or rectangle)

Prepping my baking tin
How I prep my cake tin – the nanna way!

Bake for 35 – 40 mins for rectangle cake or 60 – 70 mins for round.

Allow to cool, slice in half and ice using this chocolate icing

Eat, and make again and again.




  • This makes a large cake – what the USA would call a sheet cake (if baked in a rectangle tin or pyrex dish.)  Perfect for birthday parties & school things.  But equally great round when you can cut in half and ice and the end result is an impressive large cake.
  • Saucepan choice is important, this is a large cake and it all goes in here and is boiled so make sure it is a large saucepan!
  • Do not over boil – i did this the first 847 times I made this cake – don’t get distracted! Boiled sugar is not easy to clean up.
  • Make sure the mixture is cooled before you add the eggs you don’t want scrambled half cooked eggs in your cake.
Boiled Chocolate Cake
Boiled Chocolate Cake


Peanut Butter and Oat Clusters

Peanut Butter and Oat Clusters

Peanut Butter and Oat Clusters, are a delicious and easy snack.  They are ultra versatile so you can use this recipe as a base and change the ingredients to suit your diet requirements.  For example you could use coconut oil instead of butter or sultanas instead of chocolate chips.  But personally I think peanut butter and chocolate is one of the best combinations known to man so – thats what I went with!  Once made and set on a tray pop them into a container or zip lock bag and store in the freezer or fridge.  Perfect snack for anytime, maybe even breakfast because you know it has oats in it!

Peanut Butter and Oat Clusters
Peanut Butter and Oat Clusters

1/2 cup butter

1/2 cup peanut butter

1/2 cup honey

2 cups rolled oats

1 cup rice bubbles

1 cup sultanas, chocolate chips (anything that takes your fancy)


Melt together butter, peanut butter and honey, stir until smooth.

Pour over rolled oats and rice bubbles, stir until everything is coated.

Add dried fruit or chocolate chips.

Compact the mix into spoonfuls and place on lined baking tray or a silicone mini muffin tray – both work out well!


Free style clusters and mini muffin clusters
Free style clusters vs mini muffin clusters

Place in the fridge until set.

These are 100% freezable so once set place into container or zip lock bag and put some in the freezer for later.

Peanut Butter and Oat Clusters

Rum Balls

Rum Balls

The must have sweet at a Christmas event, or really any event. Rum balls serve as the easy to make, delicious to eat sweet. they are easy to eat and easy to serve – thus making it the entertainers best friend!

the most delicious rum ball recipe
Rum Ball Recipe

1 packet crushed biscuits (scotch finger, milk arrowroot, or if your feeling adventurous chocolate ripple or ginger nut!)
1 tin condensed milk
2 tablespoons cocoa
1/2 cup coconut + extra to roll
1 cup mixed fruit
2 tablespoons of rum

Crush the biscuits in either a food processor or by hand – place in large zip lock bag and bash with a rolling pin.
Mix in all other ingredients.
Roll into balls and roll in coconut.
Store in fridge or freezer for as long as they last! Haha in the freezer at least 3 months, but no matter how good you hide them, they will be found and will be eaten!

Makes about 24

Rum Balls
24 Rum Balls

If making them on a particularly hot day, as I always seem to manage, putting the mix into the fridge for 30mins makes them easier to roll.

Simple Spinach and Ricotta Cannelloni

spinach and ricotta cannelloni
easy vegetarian cannelloni

This easy cannelloni is a go-to vegetarian meal, not overly fussy it is delicious and filling! This is a recipe I use because it’s simplified and creates less mess, but the results are just as great!

500 g frozen spinach
500 g ricotta cheese
1 pkt cannelloni tubes
600ml tomato passata
1 1/2 cups grated cheese
40g butter
3 teaspoons crushed garlic
Nutmeg (optional)

vegetarian cannelloni
vegetarian cannelloni
Vegetarian Cannelloni
Vegetarian Cannelloni
Vegetarian Cannelloni
Ready for the Oven
Spinach and Ricotta Cannelloni
Ready to Eat!

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!
8. Enjoy!

Even my carnivore husband goes back for seconds!

The Best potato salad EVER!

easy and delicious potato salad
easy and delicious potato salad
Best potato salad ever

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)
4 eggs
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.

boiling eggs and potatoes

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.

Stir until 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!

Finished potato salad
Finished and ready to eat!

Prosciutto and Avocado Pasta

easy pasta
Prosciutto and Avocado pasta
The hands done best easy pasta in the world!


OMG!!! This is my favourite go-to pasta.  Easy, fresh and perfect as a summer or winter dish! I made it last night and I want it again for dinner tonight!  It’s easy, filling, crispy, salty and avocado-y all in one!  A winner I think.  I got the original recipe from my sister-in-law, but I lost it but its so easy you can make it up as you go along!  I think that she got it from an Avocado Australia flyer in the supermarket, so I can’t take the credit for it – but it is too good not to share!

You need:

80 grams of sliced prosciutto (about 5 slices)

juice of 1-2 lemons (1 mild, 2 a little zesty!)

2 avocados

250g fettucini

40 ml olive oil

How to put it together:

Boil water for pasta, season as you normally would (I add a dash of oil and a pinch of salt)

While waiting to boil, slice up the prosciutto to be 1/2 inch strips

Add pasta to boiling water, cook as packet describes (10-14 mins)

In a little saucepan, fry the prosciutto on medium-high heat until crispy

Cut avocado and dice into pieces, add into bowl.

Juice the lemons and add to avocado.

Stir in the oil and coat avocado.

Drain pasta, place in serving bowl.  Put the avocado and lemon mixture into the bowl and stir to coat.

Add the crispy prosciutto.

You can add shaved parmesan on top if you like cheese on your pasta – but I don’t think it needs it!




Serves 4 people!

easy pasta
Prosciutto and Avocado pasta

What is your go-to quick and easy dish??

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