Brown sugar glazed ham

Merry Christmas Eve!!

I am responsible for the ham tomorrow, so here it is……….. Brown sugar glazed ham
(And link to my you tube video of my day in the kitchen!)

So happy I took chill time today for yoga, has made me feel chilled and ready for the day ahead…tomorrow. This is our family ham – I did the dish last year as well but with a different combination, more spice this year 🤓 I tasted a wee bit of the glaze from the pan at the end whilst pouring it into a ‘glaze jar and honestly I was like ‘that tastes like Christmas’ -yum!! 👍👍👊☄ Very much looking forward to a long lunch tomorrow and a dip in the ocean as it’s bloody hot here . Hope everyone enjoys tonight ahead of the big day tomorrow and that Santa comes to your place of course!! 🎄🎄🎄 😇

I will come back here and write the recipe steps in more detail, ie the quantities, but like you, I am winding down…..with a few reds soon, so please enjoy the video and see you back here soon.



P.S Thanks for joining me on my cooking journey with my food blog – Jamchop, Adrianne’s Kitchen this year. It has been very enjoyable to take my favourite hobby, engage with other like minded people and share my love of food and cooking. Your support, dear readers is appreciated 🙂 See you in 2018!

Merry Christmas – ho, ho, ho!

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Pad Thai

The video of me making this dish is on my you tube channel, you can get to it via this link: Pad Thai

I love Thai food just as much as anyone and I especially love watching them cook it on those weekend shows where they take a trip to Thailand and are having a cooking class as part of their getaway. But I don’t like the rush of takeaway food. You have to order, wait, drive home and then get the plates, utensils and dig in before the meal gets too cold. The style of cooking and food preparation I prefer, is one when you can have a glass of wine, have some back ground noise be it the tv or music, take your time to cook and then enjoy the meal at a slower pace. I haven’t actually had takeaway Thai since I moved out to where I am now, bushland area (which is another reason I don’t get take out, shops are too far away for that!), but my memory of it, is delicious with strong flavours and an orange kind of colour in the container, one that you heat the next day from an oily sludge and indulge again.

In making this dish, I wanted the flavour to still be there, but not too much oil or fats, so that it was a light and fresh meal to suit the climate of sunny Brisvegas of late. The flat rice noodles are nice as you get to have a noodle indulgence, however, they don’t leave you too full or regretting a noodle dish, which I find the thicker yellow noodles sometimes do (especially if you are going to eat the meal and then have the leftovers the next day).

I know that a lot of people use prawns in Pad Thai, I chose not to as I wanted to keep the dish simple and knew that I would be freezing quantities and the chicken mince defrosts and reheats really well, however, adding prawns to the mix in this scenario would have over complicated the dish, which I was not keen on doing.

One of the best things about the meal is the freshly squeezed lime juice, it tastes lovely and is not a flavour you come across when you do more ‘meat and 3 veg’ styles of cooking.

I would highly recommend you give this dish a whirl and don’t forget to give me a shout if you have any questions!


Serves 4
Prep time: 10 minutes
Cook time: 20 minutes

Pad Thai ingredients

1 tablespoon sesame oil
4 eggs, lightly whisked
1 tablespoon garlic, minced
1 tablespoon ginger, minced
500 chicken mince
2 tablespoons fish sauce
2 tablespoons brown sugar
2 tablespoons lime juice
2 long red chillis
2 shallots, chopped
salt and pepper to season
125 grams dry vermicelli noodles
4 shallots, sliced
handful coriander leaves
2-3 limes
pinch granulated nuts

Pad Thai method

  1. Heat wok and when at right temperature (hold your hand over the wok above and you will feel the hot air rising) add the oil and eggs. Season with salt and pepper.
  2. Cook the eggs until they are done, try and cut them with the wooden spoon as you go so that this task is done and doesn’t have to be done separately having set the egg aside. Remove from wok and set aside.
  3. Keep the heat going and add the sesame oil, garlic, ginger and chicken mince, then season with salt and pepper. Break up the mince with the spoon so that it cooks faster and it is cooked thoroughly.
  4. Make the sauce by combining the fish sauce, sugar and lime juice in a medium sized bowl, stir to combine and set aside.
  5. Add the chilli and shallots and then return the eggs to the wok. Pour the sauce in and stir to combine.
  6. In a heat proof bowl add enough bowling water to cover the noodles and stir to break them up. Leave for approximately 4 minutes.
  7. Remove the noodles from the bowl, rinse them and then chop into inch long pieces with kitchen scissors.
  8. Add the noodles to the wok and stir through with the rest of the meal.
  9. Serve with fresh coriander, shallots, nuts and a squeeze of fresh lime juice.


*Similarly to my  Chilli lime chicken larb  from the other weekend, I used my wok to make this dish, however, a normal frypan on the stove would be fine too (gas or electric, don’t stress if you have to vary the set up to accommodate your kitchen contents).



Eat your heart out xx


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Chilli lime chicken larb

I have been wanting to make my cooking even more healthy lately and follow the trends I see like using super foods, like quinoa, more and more veggies and flavours that give zing and zest. In Big W recently, a Donna Hay cooking magazine caught my eye as the front cover image of a burger with green sauce dripping from it looked to die for. So when one of my sisters asked me what I wanted for my birthday I suggested that as I already had a picture of it I could send her and I don’t usually buy things like that on a whim as you end up with too much crap everywhere and I don’t like over cluttering my living space with every possible thing. So my birthday came and I received (gratefully) a copy of said magazine, which I eagerly perused and drooled over. As it was a weekend I was cooking on, I wanted to make something a little indulgent, different from the Monday – Friday, however, still within in a ‘healthy choice’ kind of range. Her recipe for a chicken larb caught my eye so I proceeded down that path, however, I changed the recipe to make it my own as I prefer to make things with my own selection of accompaniments and I knew in blogging about it, I didn’t want to plagiarise anyone else’s work (no originality in doing that!).

Before leaving my folks at the coast to come back to Brisvegas, mum and I had taken a tour of her veggies garden where she loaded my up with some lovely greens – basil, shallots, mint, chives, all good things,that I couldn’t wait to add to this dish.

The recipe called for a Lime Vinaigrette which I did use this time and would use next time if in a hurry as super convenient and flavour is quite nice, however, as I like to know what is going in my foods, I think making it from scratch would be simple and easy enough.

It is so nice to be super chilled and relaxed at the moment, no stressors, putting my feet in the ocean up at Bribes and watching the sunset with mum, really makes you breathe at a slower pace, unwind and regroup all to face another week!


Chilli lime chicken larb
Serves 4
Prep time: 10 minutes
Cook time: 15 minutes

Chilli lime chicken larb ingredients

1 tablespoon olive oil
1 tablespoon garlic, minced
1 tablespoon ginger, minced
500 chicken mince
1 bunch fresh chives
½ cup lime chilli vinaigrette
1 tablespoon fresh minced chilli
salt and pepper to season
100 grams dry vermicelli noodles
1 lebanese cucumber, thinly sliced
4 shallots, sliced
handful mint leaves
handful basil leaves

Chilli lime chicken larb method

  1. Heat wok and when at right temperature (hold your hand over the wok above and you will feel the hot air rising) add the oil, garlic and ginger
  2. Add the chicken mince and start to cook, breaking up any chunks as you go with a cooking utensil
  3. When the mince is near cooked (as there are very few pink bits left) add the vinaigrette
  4. Add the fresh chili, continue cooking, till meat is fully done, add the chives and stir in, for no longer than about 2 minutes
  5. Once the larb is done, prepare the noodles, by placing them in a heat proof bowl and pour enough water over them to cover, leave for about 4 minutes, use a fork to help separate
  6. Slice the cucumber and other greens for garnishing
  7. Rinse the vermicelli noodles, portion into serving plates and top with the larb
  8. Add cucumber and additional garnishes, top with a drizzle more of the vinaigrette and some granulated nuts.






*Video is also available on my you tube channel > Chilli lime chicken larb

*I like using the wok for this dish as it is super speedy, stove top either gas or electricity would also be fine (ie don’t go out and buy a wok just because you don’t have one, there is no need for that).

Eat your heart out xx


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Honey soy garlic stir -fry


I love making stirfrys. I find them, quick, easy and delicious. I bought a wok years back now and during the warmer months love spending sometime thinking about which veggies I want to have and what sauce combination. The last few I have made, I have also added some cooked quinoa, I think this really adds texture and bulks the meal up a bit especially if I am not planning on using rice to serve it with. Another great thing I find is that it freezes very well.This means I can make a dish on the weekend, portion it out into meals and then freeze so that for week nights when I get home and go to yoga I can have dinner ready for me when I get back at the touch of a button. Sometimes I will put some vermicelli noodles with the dish or rice, or just greens depending on what I am feeling like at the time. Whilst I am not opposed to a frozen meal as we all know time is sometimes against us, I would much prefer it to be something I have cooked than someone else’s cooking (knowing exactly what is in it).

My advice to anyone cooking a stir-fry is to prep everything before cooking. That way the actual cook time will be super fast and you won’t have to adjust the heat too much during the process. Sometimes I use a wok, other times I use a frypan on the stove, both work well. The benefit of the wok is that all of the ingredients will cook quickly to a uniform consistency, whereas if you use a frypan, you have to allow for a less even heat, which can make different veggies cook at different speeds (a problem you don’t have with the wok). But then I guess the downside to the wok is extra cupboard space, bench space and can’t go through the dishwasher (I’m not a fan of cleaning up, never have been and never will, give me a dishwasher everyday and I will do my best to stock it to the top, shoving everything I can into it). I make no apologies for this, we are all good at some things, bad at others, cleaning in the kitchen is not my strong point or my forte (nor is carving poultry, but I persist regardless, hoping one day I will get there).

What you will see for this dish is that I got everything and I mean everything ready that I knew I would need. This is the best process for quick and easy cooking. You don’t want to have to stand at the cupboard and bob up and down whilst looking for the salt whilst the garlic is burning the pot till it is black (the dishwasher doesn’t get that kindof mess off things be warned!).

There is a restaurant I love going to called Mongolian BBQ. It is not fancy, but it serves amazing food. You get to have lots of veggies, thinly sliced meat, lots of Asian flavours in the sauces and best thing is that they cook it for you whilst you watch. You literally fill your bowl with everything you think you can eat, put all of the sauces in and hand it over, one of my all time favourite dining experiences. I think because it reminds me of the time I lived in Japan where we would often have Korean BBQ for dinner or on the weekends, I reminisce. Anyhoo, here is my Honey Soy Garlic Stir fry receipe, enjoy!


Serves 4
Prep time: 20 minutes
Cook time: 10 minutes

Honey Soy Garlic Stir-fry ingredients

1 tablespoon peanut oil
1 tablespoon garlic, minced
1 tablespoon ginger, minced
500 grams pork and veal mince
2 tablespoons soy sauce
1 tablespoon hoisin sauce
1 tablespoon honey
1 tablespoon sesame seeds, toasted
salt and pepper to season
2 cups peas, thawed
2 red capsicums, thinly sliced
½ bunch shallots, chopped
2 cups mushrooms, sliced
1 cup quinoa, cooked
4 bunches vermicelli noodles

Honey Soy Garlic Stir-fry method

  1. Cook the quinoa to begin with. Take ½ cup of the dry grain and boil on the stove top in one cup of water, until the liquid is absorbed, then set aside.
  2. Start by turning the wok up to cooking heat (medium to high setting) and add the oil
  3. Follow this with the garlic and ginger, then add the mince to the wok, then season this with salt and pepper
  4. Cook the meat thoroughly, ensure there are no clumps and no pink bits visible
  5. Add the peas, mushrooms, soy, hoisin, and stir continuously
  6. Add the capsicum, quinoa, honey, sesame seeds and shallots, stir to combine, then turn wok off
  7. Put 4 bunches of vermicelli noodles into a heat proof bowl and cover with boiling water, leave for 2 minutes, stirring with a fork to separate the noodles
  8. Serve with fresh spinach leaves, vermicelli and crushed peanuts


*Tricolour or white quinoa, either will do, whatever you have on hand.
*Toast the sesame seeds in the microwave before starting to cook, start with a minute and work up till nicely brown to ensure you don’t overcook ie don’t start with 3 minutes and then smell that you have burnt them and then realise you should have started with a lower time. I have done this many a time and learnt from these experiences not to overcook my nuts.
*There is a video of how to make this stir-fry on my instagram feed, you can get to it by clicking on one of the images to the right of this page in the insta gallery.


Eat your heart out xx


P.S If you have questions about any of the recipes on my blog, I would love to hear from you, please fill in the form below and I will get back to you.










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Haloumi and greens with fried egg

Breakfast on a weekend is one of my favourite meals. There is not the rush of the working morning and I like to take more time to prepare my meal and sit and enjoy it, as opposed to the usual … Continue reading

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Crispy skinned salmon with balsamic galze

So crispy skinned salmon is one of my all time favourite meals. It is easy, quick and tastes fantastic. I don’t like a thick marinade but I have found a brand at my local grocery store that makes one that is the consistency of soy sauce. I try to have it on hand each week as I know Salmon will be part of my weekly food plan. I tried an Asian spices flavour in the same range however and was definitely not a fan. Slightly suprising as their teriyaki one is delicious. The salmon takes no time at all to cook and can be marinated for as little as 15 minutes before cooking. I use a wee bit of olive oil in the pan, salt and pepper. Cook for approximately 4 minutes either side. I find the fish works well with rice and greens and on this occasion, I had left over coconut rice so I was able to heat that up and dinner took no time at all. I don’t enjoy having the same meal every night – does anyone! So this is a good go to when work is busy, exercise is on the agenda or other post work activities and you want a healthy meal that is not prepared in the microwave (although that works every now and then, no one wants frozen meals every night!!). If Crispy skinned salmon is not part of your meal planning or current cooking repertoire I hope that this post inspires you to give it a go 🙂 

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Tri-coloured buttercream cupcakes

So this last weekend was wet in Brisvegas, like do not leave home, do not drive a vehicle, stay in, enact wet weather plan and do stuff that you normally don’t get time to do. One of the things I … Continue reading

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Mushroom and Spinach Risotto

I feel like I have been playing the game of pac man recently where the dots are my time and the dot munchers are everything except things which really allow me to relax and recharge away from the Monday – … Continue reading

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Enmore’s Great Aunty Three

Ok so finally today I got to try food from a place I have literally been drooling over for months – Great Aunty Three in Enmore, Sydney and omg I can rest assured that the food lived up to my expectations, nice one guys high 5.👊 I’m not fussy when it comes to food (except cooked prawns, I have always disliked those for some unknown but for very valid reason, they are cold, chewy, have a line of poo still in them and no matter how hard I tried I always seemed to get a little bit of shell till stuck to mine. Otherwise, I will pretty much eat anything anywhere. Prefer to cook than get take out but like to try different places every now and then. I’m so happy I made the time to adventure here today, especially as my local fav on Inala burnt down recently 😓. So if you are in Sydney for the weekend, make sure you put this place on your ‘to eat’ list, you surely won’t be disappointed. Yummo, thanks guys 🤗👊🖒👏👌

Only questions I had after the meal were how did I know it was going to be SO good and when can I come back 😊

Some pics of my adventures along the way!


Follow them on insta if you don’t already – it is like an amazing and delightful feast for your eyes every day!
❤❤❤ #eatsaround #nsw #enmore #surrryhills #sydney #foodie #yum #delicious #tasty #food #vietnamese #eaaaaats #sydneyeats #vietnamesefood #greatauntythree ❤❤❤

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Carrot Cake with Cream Cheese Frosting

I had been wanting to find a new receipe for a carrot cake that I could master and have with me ongoing and I was delighted to realised I had achieved that with this winning combination. I feel that carrot cakes can be a bit hit and miss and over the years with the ones I have tried I have been happy enough but never consistently so. Either the cake was too dry or didn’t have any walnuts or had pineapple or was too store made tasting so I kept searching. I have used receipes from many different websites and tried packet mixes when time didn’t permit and this one is a modified version of one I came across on the back of the cream cheese block from Aldi (favourite shop of all time!)

The cake is delicious, definitely not dry, has enough carrot and walnuts to satisfy any critic and no pineapple! (Although I think the receipe did suggest to add it, however, I wisely chose not to). I whipped this up in a few hrs on Wednesday night just gone post yoga, but there are minor changes that could be made with more time (eg putting the cake in the fridge after adding the frosting to the centre of the 2 cakes to have it set a little before frosting the rest of the cake). However, those things are much of a muchness so if you were super pressed for time, it is still achievable in a short period. I had bought a new turntable recently from the cake store at Darra and this enabled me to try it out but spinning it around when I was icing the cake, albeit at a slower pace when the cake was on top as opposed to cakeless as a colleague and I giggled about this week!

I was surprised at 1st when I read this recipe as it has a lot of sugar and I was skeptical as it is caster sugar not brown sugar which I knew had traditionally been used in carrot cakes, however, my mind was made up when I tried the cake and didn’t experience an overly sugary mouth full nor did I think brown sugar would have tasted better in the end!

So I made this for work and we had it for morning tea and I think the general consensus was that it tasted delicious so I am a happy cook!!

Serves 8-10
Prep time: 20 minutes
Cook time: 55 minutes
Decorating time: 15 minutes

Carrot cake ingredients (x2 for 2 cakes)

200 grams plain flour
295 grams caster sugar
1 ¼ tsp bicarb soda
1 tablespoon cinnamon
½ packet walnuts, coarsely chopped
167ml vegetable oil
2 eggs, free range
1 teaspoon vanilla extract
2 medium sized carrots, grated

Cake method

  1. Preheat oven to 180 degrees and 2 x 8 inch cake tins with butter and baking paper
  2. In a mixing bowl, combine flour, sugar, bicarb, cinnamon and vanilla, stir to combine
  3. In a glass measuring cup add oil and eggs and prick with a fork and combine
  4. Pour liquid mix into dry mix and use hand held beaters to mix
  5. Add carrot and walnuts and stir till thoroughly combined
  6. Cook for 55 mins until a skewer inserted in centre comes out clean
  7. Toast coconut chips towards end of cooking time for 10 mins unless lightly browned

For the frosting I modified a version I found on as I knew with the 2 cakes and filling, I would need more frosting than my normal go to 60 gram standard receipe.

Cream cheese frosting ingredients

600g icing sugar, sifted
100g unsalted butter, at room temperature
250 gram block of cream cheese
1 tablespoon lemon juice
1 teaspoon vanilla essence

Cream cheese frosting method

  1. Beat the butter and icing sugar with a handheld beater
  2. Add cream cheese, lemon juice and vanilla essence and mix in well till frosting is light and fluffy

Decorating method

  1. Cut the top ‘round’ part off both cakes and discard
  2. Place one cake on a cake board and top with 1 cm frosting across the top
  3. Turn 2nd cake upside down and place on top (put in fridge for 30 mins if time permits)
  4. Use a flat spatula to spread remaining cream cheese on top of cakes and down all sides
  5. Top with toasted coconut chips




Enjoy!! xx


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