Potato and Leek Soup with Poached Pink Snapper

pot and leek snapPIC

I love a good winter soup. There is nothing better than dipping your warm fresh bread into some deliciously hearty soup. 

This was the first time I had tried this soup and I was really happy with the result.


5 large royal blue ptatoes diced 
2 onions diced
1 leek sliced
2 cloves garlic 
1L chicken stock
400g pink snapper in 5cm portions
1tbs butter
olive oil
salt and pepper
 150ml cream
In a large saucepan sweat your leeks in some butter and olive oil. 
Add your onions and stir thru. It’s important not to get to much colour in your leeks and onions as you don’t want this flavour to overtake the soup.
Add your potatoes and sautee for a minute or so.
Cover with chicken stock and bring to the boil.
Reduce the heat and simmer for 30 minutes.
Blend the soup mixture in a blender until smooth. Place back in the saucepan and simmer again on a low heat.
Add the fish pieces and poach for roughly 4-5 min or until fish is cooked.
Add your cream and season to taste.
Finish with finely chopped chives, a drizzle or cream and serve with warm crusty bread.
What’s your favourite winter soup?

Spanish Baked Eggs for Mothers Day

Spanish egg 1spanish eggs 2spanish eggs 3I had so much fun cooking for the Wifey and her family on Sunday for Mothers Day. It was the first cook up we have had in the new house so it was great to get the family together.

My version of Spanish baked eggs was the perfect brunch. Rayne’s mum is a celiac (allergic to wheat and gluten) so I have to create a dish that is celiac friendly and a wow factor for the whole family.

You should be able to find these paella pans at most cooking outlets but if you are having trouble contact Dallimores Homeswares in Subiaco and they should be able to steer you in the right direction.

You can find these large pans in a mini version too so if you are not cooking for the whole family then you can use a couple of the small pans as individual portions.

As you can see they are versatile and can be used for a variety of dishes.

spanish eggs 4Spanish Baked Eggs

  • 12 ripe tomatoes, diced
  • 10 eggs
  • 1 jar char grilled capsicum
  • 1/2 cup toasted pine nuts
  • 3 Italian sausages sliced
  • 2 cups spinach leaves
  • 1/2 cup basil leaves
  • Handful rocket
  • 200g feta
  • 1 can cannelloni beans
  • Salt and pepper
  • Olive oil

 Pre heat oven to 220degC.

 In a large bowl season the tomatoes with salt, pepper and a splash of olive oil.

 Add your capsicums, pine nuts, sausage, spinach, beans and basil to your tomatoes and mix through.

 Add all of your ingredients to the paella pan and cook in the oven for about 10 minutes.

 Remove the pan from the oven and make a well in the mixture, crack an egg into it. Do this for all of eggs. Crumble feta over the top.

 Place back in oven and cook for a further 8-10 min or until eggs are cooked to your liking.

 Finish with some fresh rocket and serve with some crusty ciabatta or as my mother in-law did, eat with some corn chips.

 Serves about 8 people as part of a shared breakfast. 

Easy Peasy Cookies with the Kids

cookies 1cookies 2Ok, so they aren’t as easy as the premade Betty biscuits that you can by in the fridge at the supermarket but without the pouring and mixing stage of the cooking where would the fun be! No spoon to lick! Hmmm……

I found this great recipe at Kidspot and it was oh so quick and oh so easy.


  • 1 1/2 cups castor sugar
  • 1 cup unsalted butter
  • 1 large egg
  • 2 tsp vanilla extract
  • 2 1/2 cups plain flour
  • 1 tsp baking powder
  • 1/2 tsp salt

Icing glaze:

  • 2 1/4 cups icing sugar, sifted
  • 2 tbsp glucose syrup
  • 2 tbsp milk
  • Food colouring of your choice


Using an electric mixer, cream butter and sugar in a bowl until light and fluffy.

Beat in egg and vanilla. Add flour, baking powder and salt. Mix to combine.

Divide dough in half and gather into balls. Flatten them to disks and cover in cling film. Refrigerate for 1 hour.

Preheat oven to 190°C. Line a baking sheet with baking paper and set aside.

On a floured work surface, roll dough to 1/2 cm thickness and cut with a heart-shaped cookie cutter or any other shapes that you have. You can even put a lollipop stick in them before you bake so they become cookie pops.

Place on the tray and bake for 13 minutes or until pale golden.

Transfer cookies to racks to cool.

Mix cookie glaze ingredients together and colour to you liking. Cover cookies with the glaze.

Caramelised Fig, Vanilla Pear and Blue Cheese Pizza

fig pizza oven

The best thing about  home made pizza, is that there are so many toppings to choose from. Some like pineapple, others don’t. I must admit, I love Italian sausage on mine but I’m also open to trying anything.

In the past I have had a great outdoor pizza oven at home but when we moved I couldn’t bring it with me. Since then I have been using the Just Pizza Oven and you can get it here at Dallimores for $119.95. Bargain! 

My caramelised fig pizza is a vegetarian option. It’s not your typical pizza but the flavours work and I love it. If you’re completely opposed to vegetarian throw on some fresh, thinly sliced prosciutto at the end. The saltiness with really compliment the flavour. 


1/2 cup can crushed tomatoes
Splash olive oil
Salt and pepper
Basil leaves (handful)

Blend all the ingredients together and set aside

6 Figs, halved
1 Pear, diced
Blue cheese
Seeds from a vanilla bean

1 pizza dough – it’s easy to make your own but on this occasion I purchased the dough from The Pizza Lounge in Swanbourne on my way home from training.

Coat your figs in sugar and caramelise in a hot oven for 10 minutes. Set aside.

Fry off your pear and vanilla bean with a splash of olive oil and set aside.

Roll out your pizza dough. Spread over a little of the sauce and then add your figs, pear and cheese over the pizza. Cook for about 8 min in a pizza maker.

Finish with fresh rocket.

Let me know your thoughts below. Is this topping a little outrageous? Don’t knock it till you try it!! 


My Morning Booster

So I have turned. I am now a juicer. It took me a while but I finally got there. Every week we now head down to our local markets on a Saturday to pick up a fresh tray of super sprouts. Michelle Nazaroff, you would be proud!

ladyship 2

Live nutrients straight into your body. What a fabulous way to start the day!!!! 

A handful of broccoli sprouts
A handful of mungbean sprouts
A handful of clove sprouts
A cup of spinach
Half a lemon
Half an orange

Wizz up with a tray of ice and half a cup of water or coconut water. You will be surprised at how yummy this is! I promise.  


lady ship 1



Vlog: Easter Rocky Road with the kids

It’s a bit of a naughty sugar overload but it’s also a really easy, fun recipe you can do with the kids.

Add coconut, or any other of the kiddies favourite lollies. Make sure you use a good quality chocolate so you can slice through the chocolate rainbow mixture at the end.

If you try it with any variations then please comment below. I would love to hear how you went. 


Baked Panko Crumbed Fish Burritos

This is one of my favourite quick, light and healthy meals that the kids love too. It’s always a bonus when one meal feeds the whole family!

6 Pieces of fresh fish in about 200g pieces. I love Orange Roughy as it flakes apart when cooked perfectly but any flakey fish will do.

Panko Bread Crumbs
Burrito Wraps
2 avocadoes diced
2 tomatoes diced
½ red onion chopped finely
Tbls red wine vinegar
Juice of 1 lemon
Olive Oil
Rocket Leaves or Ice-burg Lettuce
Japanese Mayo
Grated cheddar cheese (optional)

1: Preheat the oven to 180deg and cover a baking tray in a sheet of baking paper.

2: Toss the fish in a little olive oil and then toss the fish into the panko crumbs.

3: Place the fish on a baked tray and drizzle with just a little bit of olive oil and season. Cook the fish for about 10 minutes or until the fish is still tender to the touch.

4: Toss together the avocadoes, tomatoes, onion, vinegar, lemon juice and olive oil. Season with salt and pepper.

5: Smear your wrap with japanese mayo and choose your fillings.

I like to put all of the ingredients in separate bowels on the table. The kids love to get in and make their own. Delicious and healthy. Happy wrapping!


Kids Chicken and Leek Pies. A fav for watching the footy

PicMonkey Pies
5 chicken thighs diced. I like to dice mine really fine for the kids
1 Leek, sliced half and then thin
2 celery sticks diced
2 carrots diced
Half a head of broccoli (optional)
1 corn on the cob, kernals sliced off
300ml of good chicken stock
1 tbl spoon of corn flour
1 egg white
5 puff pastry sheets


1: Preheat the over to 200deg c. Grease 2 muffin tray’s. Each muffin tray should hold 6 muffins.

1: Saute leek in a little butter and olive oil, add the chicken.

2: Once the chicken has browned add all of your veggies. I like to cook these for a bit as I really feel it brings out the flavour

3: Add stock and simmer for about 5 minuets

4: Add corn flour and give it a good stir, this will make the juice thicken slightly. You don’t want too much juice as this will make the pies soggy but too little will make them dry. Set the mixture aside.

5: Cut 3 pastry sheets into 4 squares each. Push these down into the muffin trays to make the base.

6: Divide your chicken mix into the 12 muffin holes.

7: Cut the remaining 2 sheets 3rds, long ways and again horizontal. This will make the lids for

8: Put your lids on the pies and don’t be afraid to push the lids in a little to make the pastry stick together.

9: Brush the lids with you egg white and place in the oven for 20minutes or until the tops of your pies are golden brown. 

I love these, the kids loved these, they are healthy and an all around winner. Let me know if you give it a go. 

If you love it, please share it and make sure to leave your comments below. 


Olive Leaf Pasta with Crispy Panchetta and Broccolini

IMG_2419500g of olive leaf pasta
1/2 cup toasted pine nuts
1 cup spinach leaves
400g pancetta diced
3 cups Broccolini chopped roughly
3 cloves of garlic finely sliced
2 chilli’s sliced
Salt and pepper
Handful of chopped basil






1: Blanch broccolini for 2 minutes and put aside. 

2: Add olive oil to the pan and fry off your garlic and chilli.

3: Add the pancetta and cook for about 3 min or until it turns a little crispy.

4: Stir in your broccolini and pine nuts

5: Add your cooked pasta with about 1/2 cup of the pasta water

6: Toss through your spinach and basil and season to taste

Cooks Notes: If it looks a little dry then add a touch more pasta water.
If you don’t have olive leaf pasta then any orecchietti (ear) pasta will do the trick. 

Happy Pancake Day!

IMG_2223 IMG_2218

I love a day that gives me an excuse to eat pancakes. 

Here is my favourite recipe. 

120grams of flour
240ml of milk
2 eggs
Seeds of one vanilla bean
10grams melted butter

Fold all of the ingredients together and let it rest in the fridge for about an hour. 




I love to have them with lemon and sugar! Or nutella and ice-cream for desert if I’m feeling naughty. Comment below and let me know yours. 

Happy pancake day! Let me know how you go.