Mongolian beef

Talk about an explosion of flavour in your mouth! The recipe asks for 1 cup of light Soy sauce. Make sure you use light, as the light is less salty.

- vegetable oil

- 1 teaspoon ginger

- 2 tablespoons garlic

- 1 cup light soy sauce 

- 1 cup water

- 4/3 cup brown sugar

- 1 kg steak, sliced

- 1/2 cup cornflour

- 6 shallots, green part only

1. Heat the vegetable oil and add the garlic and ginger. Cook for 2 minutes. Add the Soy sauce and water. 

2. Stir in the sugar and bring to the boil for 3 minutes. Remove and set aside.

3. Coat the meat in the cornflour, shake off the excess, and let sit for 10 minutes. 

4. Sauté the meat for 2 minutes.

5. Add the ginger and garlic sauce from step 1 and add the shallots. 

Sweet and sour meatballs

This recipe didn't ask for any salt, and as you use a packet of French onion soup (which is normally quite salty), I didn't. However, test your meatballs. You might need some salt. I did. 

- 1 kg mince

- 1 packet French onion soup

- 425g can pineapple pieces, drained, juice reserved

- 1 small capsicum, chopped

- 1 carrot, chopped

- 1/2 cup peas

- 1 Apple, peeled and sliced thin

- 1 teaspoon mustard powder

- 1 tablespoon cornflour 

- 1 tablespoon vinegar

1. Mix the mince and soup mixture together. Roll into small balls and fry until brown. Remove to a casserole dish. 

2. To the same pan, add the pineapple, capsicum, carrot, peas, and apple. Pour over the pineapple juice (which is made up to 1 1/2 cups with water). Cook for a few minutes until tender.

3. Mix the mustard and cornflour into a thin paste with the vinegar. Stir through mixture. 

4. Add to the meatballs and heat through at 180 degrees Celsius for 30 minutes. 

Busy day casserole

If you're short of time but still want a delicious meal, then this is the one for you. I started by putting my pasta on to cook while I prepared the rest of the recipe, and the whole meal took me no more than 20 minutes.

- 250g mince

- 125g bacon

- 1/2 onion

- 250g pasta

- 210g can creamed corn

- 1/4 cup grated tasty cheese

- salt and pepper

- 210g can tomato soup

- 1/2 tablespoon curry powder

1. Prepare the pasta according to the packet. 

2. Brown the mince, onion, and bacon together 

3. Mix the rest of the ingredients together in a jug.

4. Add the cooked pasta to the mince mixture and add the sauce mixture from the jug. 

Syrian chicken

The first time I made this recipe was over 10 years ago. I copied it from a cooking show I watched and was amazed how easy it was, considering how many different ingredients there was. If you like a nice rich taste, then this is the way to go. I used to use a tin of diced tomatoes, but I decided to try it with fresh tomato like the recipe said, I think I prefer it with the fresh tomato. 

- 2 teaspoons salt

- 2 teaspoons cumin

- 2 teaspoons cinnamon

- 1 teaspoon pepper

- 1 teaspoon turmeric

- 3 chicken single breasts, chopped

- 5 cloves garlic, crushed

- 2 small red chillies, chopped

- 5 tomatoes, diced

- 1/2 teaspoon cumin seeds

- 1 lemon, juiced and zested

- 2 tablespoons honey

- 2 tablespoons vegetable stock powder

1. In a bag, mix the salt, cumin, cinnamon, pepper and turmeric. Add the chopped chicken and coat well. 

2. Heat some oil and cook the chicken. Remove and set aside. Cook the onion, garlic and chilli. Add the tomatoes and cumin seeds and cook for another 2 minutes.

3. Return the chicken to the pan with the lemon juice and zest, honey, and stock and enough water to just cover the chicken. 

4. Cover, simmer for 10 minutes, uncover, and cook for another 10-15 minutes.

 

Easy chicken stir fry

While this recipe is nice and easy, it also bursts with flavour.

- 1 tablespoon cornflour (divided)

- 2 cloves garlic

- 1 small red chilli, chopped

- 1 teaspoon sesame oil 

- 3 tablespoons light soy sauce

- 500g chicken, diced

- 1 tablespoon peanut oil

- 1 onion, chopped

- 115g baby corn

- 425g baby bok Choy

- 2 tablespoons oyster sauce

- 3 tablespoons chicken stock

1. In a bowl, mix 1/2 the cornflour with the garlic, chilli, sesame oil, and 2 tablespoons of the soy sauce. Cost the chicken in this mixture and leave it for 10 minutes. 

2. In a pan, heat the peanut oil. Cook the onion and chicken, add the corn, then add the bok Choy and cook until it wilts. 

3. Combine the rest of the soy sauce and cornflour with the oyster sauce and chicken stock. Add it to the pan and cook for another 1-2 minutes. 

Veal tortellini with creamy mushroom sauce

- 500g veal tortellini 

- 3 tablespoons oil

- 600g mushrooms, sliced

- 2 cloves garlic

- 1/2 cup white wine

- 300ml double cream

- 3 tablespoons parsley

1. Cook the tortellini according to the packet.

2. Heat the oil and cook the mushrooms for 5 minutes until soft. Add the garlic. 

3. Add the wine and simmer 5 minutes until it reduced by half. 

4. Add the cream and parsley and simmer for 3-5 minutes until it thickens slightly. Season well. 

Meatloaf

I was a little worried this recipe wasn't going to be as nice as the other meatloaf one I've done, as there didn't seem to be much in it. But wow, it has full flavour; and talk about easy!

- 1/2 kg mince

- 3/4 cups oats

- 1 onion, chopped

- 1/2 cup ketchup

- 1 egg, lightly beaten

- 1 tablespoon worcestshire sauce

- 2 cloves garlic, crushed

- 1/2 teaspoon salt

- 1/4 teaspoon pepper

SAUCE:

- 1/4 cup ketchup 

- 1/4 teaspoon mustard powder

- 2 tablespoons brown sugar

1. Preheat your oven to 175 degrees Celsius. Mix all the ingredients together except the 3 sauce ingredients. Press into an oiled loaf tin. 

2. Mix the sauce ingredients together and spread on top of the meat mixture. Bake for 50-55 minutes and let it stand for 5 minutes before slicing. 

Magic cake

A couple of years ago I made a cake (well actually an impossible pie) which my dad still brings up. I can't find the same recipe I used, but he loved this magic cake. I found it to be very similar. 

- 4 eggs, separated 

- 1 teaspoon vanilla

- 3/4 cup sugar

- 125g butter, melted

- 3/4 cup flour

- 2 cups lukewarm milk

1. Preheat the oven to 160 degrees Celsius. 

2. Beat your egg whites until stiff peaks form. Set aside.

3. Whisk the egg yolks and sugar together until smooth. Add the butter and vanilla and whisk for another 1-2 minutes. Add the flour.

4. Slowly add the milk. Add the egg whites in 3 batches. 

5. Bake for 40-70 minutes. Mine took a little over an hour. 

Sweet and sour chicken

-1/2 kg chicken, cut into chunks

- 1/2 teaspoon salt

- 1/4 teaspoon pepper

- 1/4 teaspoon garlic salt

- 3/4 cup corn flour

- 2 eggs, whisked

- 1/2 cup canola oil

SAUCE:

- 1 cup sugar

- 1/3 cup ketchup

- 1 teaspoon garlic salt

- 1/2 cup + 1 tablespoon rice vinegar

- 1 tablespoon soy sauce

1. Coat the chicken in the cornstarch, salt, pepper, and garlic salt evenly.

2. Heat the oil in a fry pan. Dip the coated chicken in the whisked eggs, then fry until golden. 

3. Preheat the oven to 162 degrees Celsius.

4. In a medium bowl, whisk together the sauce ingredients. 

5. Place the cooked chicken in a casserole dish, and pour the sauce ingredients on top. 

6. Bake chicken for 20 minutes. Remove out of the oven, recover the chicken with sauce in the dish and bake for another 15-20 minutes. 

Scalloped potato and mince bake

- 1/2 kg mince

- 1 medium onion, chopped

- 1 small capsicum, chopped

- 4 cloves garlic

- 1/2 teaspoon chilli flakes

- 1 teaspoon salt (to taste)

- 1/2 teaspoon pepper (to taste)

- 5-6 potatoes sliced thin 

- 2 cups grated cheese

SAUCE: 

- 2 cans condensed chicken 

- 1 small onion, chopped

- 3/4 cup milk

- 1/2 cup sour cream

- 1/4 cup grated Parmesan cheese

- 1 teaspoon garlic powder

- 1/2 teaspoon salt

- pepper to taste 

1. Cook the mince and onion then add the capsicum and chilli flakes and cook until soft yet firm. 

2. Add the garlic, salt and pepper. 

3. For the sauce:

In a medium bowl, mix together the soup, onion, milk, sour cream, Parmesan, garlic powder, salt and pepper. 

5. In a casserole dish, layer in alternate layers: the potatoes, then some sauce, a little bit of cheddar, then mince. Continue until your ingredients are used up (I didn't use all the sauce) 

6. Cover with foil, bake for 1 hour at 176 degrees Celsius. Uncover after an hour and cook for an extra 20-30 minutes until potatoes are tender. 

Karlsson's dream

1.5 tablespoons + 1.5 teaspoons vodka

3 tablespoons + 3 teaspoons Midori

Fill with milk 

Life saver

C

1.5 shots Malibu

1/2 shot Midori 

2 shots pineapple juice 

Purple Raven

3 shots vodka

1 1/2 shots cranberry juice

1/2 shot blue curaçao 

1/2 shot sweet and sour mix 

Lemonade

Sex with the bartender

- 1 shot Malibu

- 1 shot baileys 

- 1/2 shot triple sec

- lemonade

- 1/4 shot grenadine

- 1/4 shot lime juice

Combine all ingredients over ice except for the baileys. 

Pour the baileys down the centre of the glass and admire the show 

Mexicali hash brown taco casserole

- 1/2 kg lamb mince

- 1 cup diced capsicums

- 1/2 cup corn

- 1 pkt (100g) taco seasoning

- 1 can tomato soup 

- 3oz cream cheese

- 1 teaspoon salt

- 2 cups Mexican style grated cheese

- 1/2 teaspoon pepper

- 15oz frozen hash browns, thawed 

1. Preheat the oven to 175 degrees Celsius. Grease a casserole dish.

2. Brown the mince, 1/2 the capsicum, and onion. Reduce heat.

3. Add the soup, corn and cream cheese. Stir well so there's no chunks of cream cheese visable. Stir in the seasoning and 1 cup of the grated cheese. Turn into the casserole dish and spread on the bottom.

4. In a separate bowl, combine the hash browns, rest of the capsicum, salt, pepper, and grated cheese. Press this mixture on top of the mince.

5. Bake for 30-35 minutes until the top is crispy and brown.

One pot lasagne casserole

When I made this, I was surprised by the taste! Even my dad ate it and he doesn't like much pasta.

- 1/2 kg lamb mince

- 1/2 onion, chopped

- 2 cups water

- 28oz can diced tomatoes

- 6oz tomato paste

- 2 cups macaroni pasta (uncooked)

- 1 zucchini, quartered

- 12oz mushrooms, sliced

- 1/2 teaspoon garlic powder

- 3 cloves garlic

- 1/4 dried oregano

- 1/4 teaspoon dried basil

- 1/4 teaspoon onion powder

- pinch dried thyme

- 1/2 teaspoon salt

1. Lightly brown the mince and onion.

2. Add the zucchini, mushrooms, and garlic. Cook until soft.

3. Add the herbs and spices, salt, water, tomato and tomato paste. Bring to the boil.

4. Add the uncooked pasta, reduce heat, cover and simmer for 10-15 minutes, stirring occasionally until the pasta is cooked. 

Chicken and mushroom casserole

- 2 chicken breasts

- salt and pepper 

- 1/2 cup flour to coat the chicken

- 3 tablespoons olive oil, divided

- 250g mushrooms, sliced

- 1 small onion, chopped

- 1 clove garlic

Sauce:

- 1 1/2 unsalted butter

- 1 1/2 tablespoons flour

- 3/4 cup chicken broth

- 1/2 tablespoon lemon juice

- 1/2 cup half and half (or 1/4 cup milk and 1/4 cup cream mixed together)

1. Season chicken with the salt and pepper and dredge both sides in flour. Heat 1/2 the oil and cook chicken until golden. (Doesn't have to be fully cooked, as it goes in the oven). Drain and transfer chicken to the bottom of a casserole dish.

2. Add the rest of the oil to the pan and cook the onion and mushrooms until soft. Add the garlic and cook for another minute. Spread over the chicken. 

3. To make the sauce, Melt the butters and whisk in the flour until light gold. 

4. Add the Broth, lemon juice, a pinch of pepper, and whisk until smooth. Add the half and half and bring to a simmer. Season with salt and pepper. 

5. Pour the sauce over the chicken and mushrooms in the casserole dish, cover with foil, and bake at 175 degrees Celsius for 45 minutes. 

Steak meatballs

The original name of this recipe was Salisbury steak meatballs, but my mum never heard of Salisbury steak before, so I got thinking, maybe the person who created the recipe's last name was Salisbury. I think if you make this recipe, double the gravy ingredients so you get a bit more sauce.

- 750g beef mince

- 1/4 cup breadcrumbs

- 1/2 egg

- 1/8 cup ketchup

- 1/8 cup grain mustard

- 1/2 tablespoon hot sauce

- 1/4 teaspoon pepper

- 1/2 teaspoon onion powder

- 1 tablespoon oil for frying 

Mix all the ingredients together in a bowl (except the oil) and roll into balls. Fry in oil until brown, drain and remove.

Gravy:

- 1 tablespoon butter

- 1/2 opinion

- 1/2 tablespoon hot sauce

- 1/2 cup beef stock

- 1 tablespoon cornstarch

- 1/4 teaspoon salt

- 1/2 tablespoon ketchup

1. In the same pan as meatballs, melt the butter. Add the onion and cook until it is transparent.

2. In a bowl, add the cornstarch and stock and whisk together.

3. Add that mixture and the rest of the ingredients. Cook until it thickens and season with salt and pepper. Pour over meatballs. 

Easy chicken curry with coconut milk

I wasn't sure how this was going to turn out because it has no curry powder in it. My dad always complains when I make the Asian curries saying there's no curry powder in it. So this is an easy curry made from scratch that didn't ask for cardamom (I don't like cardamom).

- 250g cubed chicken

- 1 cup onion

- 2 tablespoons coconut oil

- 1/2 teaspoon turmeric

- 1 teaspoon cumin

- 2 teaspoons coriander powder

- 1/4 teaspoon chilli powder

- 1 inch piece of ginger, grated

- few cubes of tomato

- 2 cups coconut milk mixed with 2 cups water

- 1 cup coconut milk (as is)

- coconut cream to thicken

1. Fry the onion so it's golden brown

2. Add the ginger and garlic.

3. Add the chilli, coriander, cumin and turmeric. Fry for 20 seconds. Add the tomato.

4. Add the chicken and the coconut milks. Also add 1 cup of water. Season with salt and bring to the boil. 

5. Add coconut cream to thicken the sauce and cook until the chicken is cooked. 

Udon noodles

This recipe asks for 1/4 cup of soy sauce. If you're anything like me, you'd be thinking wow that's going to be salty or that's going to be strong. I've had problems with recipes before with lots of soy sauce being too salty, so this time I used light soy sauce instead of normal one.

- 1/4 cup soy sauce

- 1 tablespoon rice wine vinegar 

- 1/2 tablespoon cornstarch

- 1/2 teaspoon garlic

- 1 tablespoon oil

- 1/2 onion

- 1 carrot

- 1/2 cup snap peas

- 1/2 can (1/2 of 8oz can) water chestnuts (I drained and rinsed them)

- 1 pkt (14oz) udon noodles

1. Prepare noodles according to packet.

2. Combine the soy sauce, vinegar, cornstarch and garlic in a small bowl and set aside.

3. Heat the oil and cook the onion for 3-5 minutes. 

5. Add the carrot and peas and cook for 2-3 minutes.

6. Add the chestnuts and stir.

7. Add the noodles and pour in the sauce. Allow to thicken. 

Bacon, chicken, and mushroom pasta

I wasn't too keen on this recipe, but all I could taste was the Italian herbs. Maybe I put too much in, maybe it was just my taste on the day. But it wasn't awful.

- 1/2 box pasta

- 2 rashers bacon

- 1/4 onion

- 1 1/2 tablespoons garlic

- 1/2 chicken stock cube

- 1/2 cup milk

- 1/2 cup ricotta cheese

- 2 cups mushrooms

- 1 cup left over chicken

- 1/4 cup grated Parmesan cheese

Salt, pepper, Italian herbs

1. Prepare the pasta according to the packet. 

2. Fry the bacon, drain and remove. Add the onion and garlic to the bacon fat. 

3. Add the mushrooms and season with salt and pepper. 

4. Add the ricotta, milk and stock cube and stir until combined.

5. Add the cooked pasta, chicken, bacon, Parmesan cheese and herbs.

Dijon chicken linguine with mushrooms and almonds

- 175g fresh linguine 

- 2 chicken beasts, chopped

- 1/2 cup mushrooms, sliced

- 1 1/2 tablespoons olive oil

- 2 cloves garlic

- salt and pepper to taste 

- 2 oz (4 tablespoons) dry white wine

- 1 cup cream 

- 1 1/2 tablespoons Dijon mustard 

- 1/8 cup slivered almonds 

1. Heat the oil in a frypan and cook the chicken, garlic and season with salt and pepper. Remove and keep warm.

2. To the pan, add the wine. Simmer and reduce to 1/2. Add the cream, Dijon, salt and pepper.

3. Return the chicken and add the mushrooms. Simmer for 2 minutes. Mix in pasta and top with almonds. 

Chicken Parmesan meatball casserole

I wasn't sure how this would turn out because the meatball recipe seemed to look pretty bland. Not only is this recipe tasty, it's really filling too.

Meatballs:

- 450g chicken mince

- 1 cup panko breadcrumbs 

- 1 egg 

- 1/2 cup Parmesan

- 1/4 cup milk

Sauce:

- 450g pasta 

- 24oz marinara sauce

- 2 cups mozzarella 

1. Cook the pasta 1 minute less than the packet instructs. 

2. Preheat the oven to 230 degrees Celsius. Prepare the meatballs and bake for 10 minutes or until cooked.

3. Add the marinara sauce to a bowl and  Add the drained pasta and meatballs. Stir gently to coat. 

4. Spread 1/2 the mixture into your baking dish, too with mozzarella. Repeat and bake for 20 mins or until cheese has melted. 

Pan seared chicken with balsamic cream sauce

This dish, all I can say is yum! Also, I wouldn't mind this as the filling in a pie either. 

- 1 kg chicken, chopped

- 2 onions, cut into rings and separated 

- 900g mushrooms, sliced

- 1 cup chicken broth

- 2 cups cream

- 6 tablespoons olive oil

- 6 tablespoons butter

- 1 cup shaved Parmesan cheese 

- 6 tablespoons balsamic vinegar

- salt and pepper to taste 

1. Sauté the onion in the butter until golden. 

2. Heat the oil and brown the chicken. Remove and keep warm.

3. Add the broth and whisk all the hits off the sides of the pan.

4. Add the cream and vinegar, along with salt and pepper to taste.

5. Add the mushrooms and simmer for 10 minutes. Add the chicken back in. 

6. Add the cheese and stir until melted. 

Mushroom and Asiago chicken

Until today, I had never heard of asiago cheese. Unfortunately my local supermarket doesn't sell it, but a substitute for it is Parmesan. (According to Google)

- 2 large chicken breasts, bashed out thin 

- 2 cups mushrooms, sliced

- 1 clove garlic

- 3 sprigs Thyme

- 1.5 cups dry white wine

- 2 tablespoons butter

- 2 tablespoons olive oil 

- 1/2 cup cream

- 1/2 cup Asiago (or Parmesan) cheese

- salt and pepper to taste 

1. Heat the butter with 1 tablespoon olive oil in a fry pan and cook the chicken. Once cooked, remove and keep warm.

2. Add the rest of the oil to the frypan and add the mushrooms and garlic.

3. Add the wine and thyme.

4. Add the chicken back in the frypan and bring to boil. Simmer covered for 15-20 mins. 

5. Add the cream and heat through. Add the cheese and cook stirring until the cheese melts and the sauce is reduced by 1/2. 

Zucchini Lasagne

- 250g creamed ricotta cheese 

- 250g cottage cheese 

- Parmesan cheese

- mozzarella cheese 

- 2 zucchini 

- tomato pasata 

- fresh lasagne sheets

- salt and pepper to taste 

1. In a bowl, combine the cottage cheese, ricotta cheese, and a little Parmesan (to your liking) together. Slice your zucchini. (Not too thick).

2. Place a little pasata on the bottom of your baking dish.

3. Top with a lasagne sheet.

4. Top with a little cheese mixture.

5. Top with zucchini and season.

6. Repeat these layers until you reach the top of your dish, ending with a lasagne sheet. 

7. Cover sheet with a little pasata and mozzarella cheese. 

8. Bake at 180 degrees Celsius until cheese is browned to your liking. 

Caribbean water

Even my mum who hardly drinks, enjoyed this cocktail too

6 shots lemon lime soda
1 shot midori
1.5 shots malibu

mix all ingredients in your drinking glass and top with lemon lime soda.

emerald city

This drink is delicious

2 shots malibu
1 shot midori
5 shots blue curacao
1.5 shots sweet and sour mix
lemonade

mix all ingredients together in your drinking glass and top with lemonade. 

electric lemonade

3/4 shot vodka
3/4 shot blue curacao
1 shot sweet and sour mix
lemonade

mix all ingredients in your drinking glass and top with lemonade. 

sex in the driveway

1 shot peach schnapps
1 shot blue curacao
2 shots vodka
lemonade

mix all ingredients in your drinking glass and top with lemonade

sea bottom

I was honestly surprised with the taste of this drink. The taste reminded me of a spider (coke float).

1 shot vodka
1 shot irish cream
1 shot blue curacao
5 shots cola

Fill your drinking glass with the ingredients in tbe listed order. 

the ultimate girly drink

1 shot malibu
1 shot vodka
1 shot cranberry juice
1 shot orange juice

combine all ingredients in your drinking glass. 

liquid valium

The names of some of the these cocktails make me laugh... liquid valium, liquid marijuana,  wonder who came up with the names?

1 shot vodka
1/2 shot blue curacao
equal parts sweet and sour mix and lemonade

mix all together in your drinking glass. 

liquid marijuana

I absolutely adore this cocktail

1/2 shot malibu
1/2 shot bacardi
1/2 shot blue curacao
1/2 shot midori
equal parts sweet and sour mix and pineapple juice

mix all together in your drinking glass. 

blue hawaii

Ok, so when I made this cocktail, I think I put in too much sweet and sour mix because instead of my drink staying blue, it turned green.

3/4 shot malibu
3/4 shot blue curacao
splash pineapple juice
splash sweet and sour mix

mix all liquids in your drinking glass. 

Blue Balls

1/2 shot malibu
1/2 shot blue curacao
1/2 shot peach schnapps
1/4 shot sweet and sour mix
lemonade

combine all liquids in your drinking glass. Top with lemonade

oriental salad dressing

3/4 cup sugar
3/4 cup rice vinegar
1 teaspoon ginger
1 teaspoon salt
3 tablespoons soy sauce
1 tablespoon pepper
1 teaspoon sesame oil
1 cup peanut oil

blend all ingredients together well.

This dressing can be stored in a jar in the fridge for up to 3 weeks.

lemon vinaigrette

1/3 cup olive oil
juice of 1 large lemon
2 teaspoons honey
1 teaspoon dijon mustard
1 small clove garlic

whisk all ingredients together 

pesto creme friache

This goes well with pasta or chicken.

1/4 cup firmly packed basil leaves
1/2 clove garlic
1 tablespoon pinenuts
1 tablespoon finely grated parmesan cheese
1/2 tablespoon olive oil
100g creme friache

1. Process the basil, garlic, pine nuts, and cheese until smooth.
2. In a small bowl, gently stir the basil mixture into the creme friache. 

creamy avocado

1 large avocado
2 teaspoons lemon juice
1/2 cup yoghurt
1 teaspoon Worcestershire sauce
1/4 cup olive oil
2 cloves garlic
3/4 teaspoon salt

Combine all ingredients in a blender until creamy.
Taste to adjust seasonings. 

south Carolina mustard bbq sauce

This sauce is bursting with flavour, but a warning though, it is also bursting with spiciness!

- 1/2 cup yellow mustard
- 1/8 cup honey
- 1/8 cup brown sugar
- 1/4 cup apple cider vinegar
- 1/2 tablespoon ketchup
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- salt and pepper to taste

mix all ingredients well.

creamy Italian dressing

- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon milk
- 1.5 teaspoons oregano
- 1/2 teaspoon parsley
- 1 clove garlic
- salt and pepper to taste

whisk all ingredients together until smooth. Season with salt and pepper

beetroot hummus

Now that the weather is warming up, I like to turn to salads, fruits and vegetables to eat. This twist on hummus is nice and fresh and goes well with celery and carrot sticks.

- 1 medium roasted beetroot, peeled and diced
- 15oz can of chickpeas, drained and rinsed
- 2 cloves garlic
- 1 tablespoon tahini paste
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- salt and pepper to taste

Blend all ingredients together until smooth. Add more olive oil if it is too thick.

mango salad dressing

- 1 mango, peeled and chopped
- 2 tablespoons white wine vinegar
- 2 tablespoons olive oil
- 1/4 cup orange juice
- salt and pepper to taste

blend all ingredients together well. If it is too thick, add a little more orange juice. 

Where have my pictures gone?

Ok, so I know I haven't been posting much lately, but if you stay tuned, I have more cupcake recipes to share with you. So while cupcakes might be nice and like to settle your sweet tooth, you still need that something to fill the hole in your tummy.

You may have noticed most of my earlier posts don't have photos anymore. I HAVE NO IDEA WHERE THEY HAVE GONE! I think I might have accidently deleted them when I was trying to delete some others I had in the same folder.

Luckily however, I shared the photos in another website that links you straight to the recipe. So hopefully I can get them back on the recipe without retyping everything. I'd rather be cooking instead. 

Pecan pie cookies

If you're needing a quick sweet fix and feel like baking, I'd suggest making these. The only problem I had with these cookies is that they're made on pastry. For pecan pie, I prefer to make a biscuit base. These tasted a lot like the pastry they were on.

- 1 sheet short crust pastry

- 2 tablespoons butter, melted

- 1/2 cup pecans, chopped

- 1/3 cup packed brown sugar

- 1/4 cup glucose syrup

- 2 eggs

- pinch of salt

1. Preheat your oven to 204 degrees Celsius. 

2. In a pan, combine everything except the pastry and stir over low heat until it has thickened slightly. 

2. Cut rounds of pastry out and fold a 1/4 inch lip around the edge. (I used triangle cutter because I didn't have a circle). Place 1 tablespoon of the mixture on each. 

3. Bake for 8 minutes or until just set. 

Chocolate and toffee pinwheel cookies

For a couple of years now, I've had a small bag of toffee almond and walnut pieces and didn't know what to do with them. Originally, they're suggested to top off your ice cream. But it's winter and too cold to eat ice cream. So instead I used some in these. I still have more left over too.

- 1 sheet puff pastry

- 2 tablespoons butter, melted

- 3 tablespoons brown sugar

- 1/4 teaspoon cinnamon

- 1/2 cup toffee bits

- 1/2 cup mini choc chips

- 1/2 cup pecans, chopped

- 1 egg, lightly beaten for paste

1. Roll out the pastry and brush with melted butter. 

2. Sprinkle the brown sugar and cinnon on top. 

3. Sprinkle the toffee, pecans, and choc chips on top. (I mixed all these in a bowl first).

4. Roll up the pastry into a log and deal with a strip of egg wash. 

5. Cut into 1/2 inch slices and place on a lined oven tray. Bake at 180 degrees Celsius for 14-16 minutes. Cool.