Breakfast muffins

A long time ago now, I made some spinach, feta and sun-dried tomato muffins. They were good, but the recipe was complicated and recommended frozen spinach instead of fresh (I much prefer fresh as find frozen to be dry and lifeless) and buttermilk which meant I would use a small amount and then have the rest in the fridge which I would no doubt throw out at some point as I didn’t have anything else in mind to use up the remainder of the liquid. Fast forward a few years and I have used many different recipes to make a similar version of the same, albeit usually changing or modifying things ever so slightly as I didn’t feel I had perfected the recipe yet. After much internet research over time (usually procrastinating from the task at hand), I came across a Julie Goodwin recipe for Cheesy Lunch muffins which I made and I was very satisfied with the results, I felt she had hit the nail on the head when it came to making delicious savoury muffins. Despite her recipe being simple and very tasty, I still wanted to modify it slightly to suit my grocery preferences ie never having cow’s milk at home (I found I wasted to much of it as it went off faster than I used it) these days and using almond milk in its place. I also wanted to season the ingredients well prior to cooking and use gluten free flour for a change (I am not gluten intolerant, but I think this receipe works best with gf flour). So in the end, the recipe below is the one I have come to rely on the most for savoury muffins and they are absolutely delicious.

In the years back ones, I used feta cheese which I enjoyed, however, I don’t have it in the fridge as often as I do grated cheese and have to put it on my shopping list and therefore be quite prepared in advance if I want to make these muffins. However, with the Julie Goodwin version of the same recommending grated cheese, I found that I can usually whip up a batch of these without having to get any extra ingredients to the ones I already have in my fridge and pantry.

That is a winner in my book as it means that it can be a last minute option or an option when you feel like doing a bit of cooking, but don’t want to have to pop out to the shop to get the missing ingredients.

One of my colleagues and I were talking about food this week and throughout the course of a couple of hours, it was her idea from our conversations to think about a caramelised onion relish. It didn’t take long for my mouth to start watering as I was thinking about how well that would go with the muffins I had in mind as I looked at the tomato relish in the jar on the computer screen in front of me, I knew I would definitely prefer to make my own than to buy store bought relish. Plus I had very recently made caramelised onions and the ingredients and process was at the forefront of my mind so I knew it wouldn’t take long. I didn’t however, want to use just a batch of caramelised onions as the sauce and pondered for a bit to come up with a relish idea – adding fresh minced chilli was my brainwave and I was definitely pleased this morning to try it out and knew I had made the right choice.

I wanted to make ‘texas’ muffins for a change so instead of using a normal muffin tin, I made 6 large ones instead and one muffin was definitely enough for a meal (although I might have snuck in a bit more later as I wanted to revisit the flavours (they are that good!). This recipe is super easy, you stir it together so not too much washing up from beaters etc and I challenge you to not sit on the ground in front of the oven watching the muffins cook as I always find myself doing whenever I have something in the oven.

Do give these a whirl, you won’t be disappointed and you won’t likely ever order one out again as it won’t compare to the deliciousness of this recipe!

Serves 6
Prep time: 15 minutes
Cook time: 30 minutes

Breakfast muffin ingredients

2 cups gluten free self raising flour
1 ½ cups grated cheese
3 eggs
½ cup almond milk
60 grams butter, melted
1 can corn kernels, rinsed
150 grams spinach
100 grams sun-dried tomatoes
salt (to season)
pepper (to season)

Muffin method

  1. Preheat oven to 180 degrees and line a texas muffin pan with 6 baking paper inserts
  2. Combine flour and cheese in a large mixing bowl and season with salt and pepper
  3. In a small bowl add eggs, whisk to pierce yolks, pour in milk and melted butter
  4. Using a food processor finely chop the spinach and sun-dried tomatoes and add them and the corn to the miking bowl
  5. Pour in the liquid ingredients, stir till the mix is thoroughly mixed together and portion out into muffin cups

Caramelised onion relish ingredients

2 large red onions
1 tablespoon garlic, minced
¼ cup balsamic vinegar
2 tablespoons brown sugar
1 teaspoon red chilli, minced

Caramelised onion relish method

  1. Put a splash of olive oil into a saucepan, add garlic, onions, salt & pepper, fry for 3 mins
  1. Add sugar and vinegar to pan, stir and simmer for 5 mins until onions are vibrant in colour
  2. Add chilli and simmer for 2-3 minutes
  3. Turn stove off, pour ingredients into bowl, chill in fridge to cool, add to food processor and blend to combine.


1498870344800 The bowl is one of the few things you have to wash up after cooking (thank god for dishwashers!)


You can easily make the muffin wraps with baking paper, then put a jar or tin in each cup so they paper sits in place firmly when you are scooping the mix into the pan.


Fresh from the oven and the house smells amazing, eating them when hot is best!


Shown here with the relish, the chilli gives a nice balance but the sugar in the mix means the relish is sweeter rather than spicy – yum!!

Enjoy!! xx


Posted in Baking, breakfast, Cooking, Down time, Easy meals, food, Food photography, Home cooking, receipes, Vegetables, Weekend | Tagged , , , , , , , , , | Leave a comment

Caramelised Onion and Feta Tart

My friends, Emily and Tim had given me a Bill Granger cookbook (Best of Bill The Ultimate Collection of Bill Granger’s recipes) for a present a few years back and I have been drooling over this tart recipe ever since. I finally got around to making it this week and I am so glad that I did as the combination worked a treat and it was full of flavour! I modified the recipe from the original as I wanted to use rocket plus I also wanted the feta to be slightly melted as opposed to the version in the book, where you top the tart with feta after taking it out of the oven.

I know that the option of ‘Meatless Monday’ is popular these days and I try to stick to that as a plan each week by having a vegetarian or vegan option to start the nights of the working week off. This was a perfect choice for that.

I was surprised how filling the tart is as it doesn’t have a lot of bulk to it, but it was very satisfying.

Brisvegas is doing this thing where it is a little bit cold then warms up, then gets cool again, it is hard to keep up. A tart seems like the perfect cold, but not freezing comfort food.  The best thing is the sun is usually always shining, thank goodness!

So I haven’t started doing soups to soothe the winter blues yet, but I think that is on the cards in the next few days, stay tunes and have a great weekend!

Caramelised Onion and Feta Tart Ingredients
Serves 2
Prep time: 15 minutes
Cook time: 30 minutes

2 sheets puff pastry, thawed
3 large red onions, sliced
1 tablespoon garlic, minced
125g greek feta, cut into cubes
handful fresh rocket leaves
sprinkle grated parmesan
1 tablespoon olive oil
2 tablespoons brown sugar
1 tablespoons balsamic vinegar

Caramelised Onion and Feta Tart Method

  1. Preheat oven to 180 degrees
  2. Put a splash of olive oil into a saucepan, add garlic, onions, salt and pepper, fry for 3 mins
  3. Add sugar and vinegar to pan, stir and simmer for 5 mins until onions are vibrant in colour
  4. Lay pastry onto baking paper on a flat tray and roll edges of pastry in to form a crust, then pierce with a fork all over
  5. Top pastry with onions, use a pastry brush to coat crust with olive oil
  6. Take out of oven and spread rocket and feta on top of onions, sprinkle parmesan on top and bake for another 10 minutes until pastry is a light golden in colour


Caramelising the onions in the saucepan

Adding the toppings to the pastry

Fresh from the oven!

Listen for the crunch when you cut into the pastry!

Enjoy xx


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Thai green curry chicken meatballs with mushrooms and spinach

I am going to keep this post short and sweet as it is all about the flavours today. This is a Thai Green Curry that I made with chicken meatballs, mushrooms and spinach. In my early cooking days I used to think that I had to put every vegetable in every dish, but as I have had more experience in the kitchen, I have become more selective about which veggies I cook with which flavours. For this curry, I used a huge amount of sliced mushrooms (my if I could only eat one vegetable for the rest of my life choice) and handfuls of fresh vibrant spinach. The trick with the greens is to add them as the very last step in the dish and turn the stove off as you are doing it, so they get a few minutes of cooking from the heat in the pan but you don’t overcook them and they stay a lovely bright green colour.

Serves 4

Prep time: 15 minutes

Cook time: 30 minutes

Chicken meatball Ingredients

500 grams chicken mince
1 large free range egg
1 ½ tablespoons minced garlic
1 tablespoon chilli flakes
1 teaspoon ginger powder
1 teaspoon cumin powder
1 tablespoon olive oil
salt (to season)
pepper (to season)

Meatball method

  1. Add mince, garlic, spices and egg to mixing bowl and stir to combine
  2. Roll into meatballs, place on lined baking tray
  3. Add splash of oil to fry pan, cook meatballs, turning once for approx. 5 minutes
  4. Rest on plate with paper towel for 3 minutes after cooking

Curry ingredients

jar green curry paste
2 x 400ml cans coconut cream
400g button mushrooms, sliced
200g baby spinach leaves


I always add lots of spices and season the mince well for optimum flavour. For chicken mince, ginger and cumin are my go to spices and the garlic and chilli flakes are my use almost every dish flavour. I also add freshly cracked himalayan pink salt and cracked pepper.


When making chicken meatballs, I tend to use an egg as I find the mince a bit drier than red meats and the egg helps the mixture stick together well and ensures the meatballs won’t fall apart when they are cooked.


You could cook the meatballs in the curry sauce, but I prefer to fry them off 1st, so that they are a bit crisp on the outside.


Mmmmmmmmm mushrooms! One of my all time favourite vegetables!


Final touches – adding the spinach and doing a quick stir to ensure it wilts and is covered in the curry sauce.


Ready to eat! I served this with basmati rice as I like the texture and that it doesn’t absorb the sauce too much. Another option is coconut rice.


Curry method

  1. Put a splash of oil olive in the fry pan, add the curry paste and fry off for 3 minutes
  2. Add the coconut cream and stir to combine
  3. Add the meatballs, mushrooms and spinach, put lid on and simmer for 3 minutes
  4. Serve with rice

 Enjoy xx


Posted in food, Home cooking, receipes, Vegetables, Weekend | 2 Comments

Thai red curry pork meatballs with capsicum and spinach

It has been a bit colder in Brisvegas lately. As such, I have been thinking of comfort foods that are a little bit more indulgence and suited to the winter weather than the previous months. I love a good curry and have been making a lot of meatball recipes lately, so I thought why not combine the 2 and I came up with this dish.

I chose to make the meatballs and cook them separately to the curry but you could very well also cook them in the curry sauce, they will just have a softer texture and not the crispy texture to the  shallow fried version. Last Saturday one of my friends and I did an Ashtanga yoga workshop, then came home and whipped up this dish. The time involved was quite minimal but the results were amazing. The veggies were the right ones to complement the dish and the curry had a nice thickness to it due to the use of coconut cream not coconut milk. As I added heaps of spices and seasoned the meatballs really well each bite of them was delicious and the meal was a great success.

This dish freezes really well too, I use sandwich plastic bags in the freezer so they don’t take up too much room and then mid-week you can have a delicious meal without the labour and wash up time.

Stay tuned as the next version of this dish is going to be a Thai Green Curry with chicken meatballs – yum, yum!

Serves 4
Prep time: 15 minutes
Cook time: 30 minutes

Pork meatball Ingredients

500 grams pork mince
1 ½ tablespoons minced garlic
1 tablespoon chilli flakes
1 teaspoon fennel seeds
1 tablespoon olive oil
salt (to season)
pepper (to season)

Meatball method

  1. Add mince, garlic and spices to mixing bowl, stir to combine
  2. Roll into meatballs, place on lined baking tray
  3. Add splash of oil to fry pan, cook meatballs, turning once for approx. 5 minutes
  4. Rest on plate with paper towel for 3 minutes after cooking

Curry ingredients

jar red curry paste
2 x 400ml cans coconut cream
large red capsicum, thinly sliced
200g baby spinach leaves

Curry method

  1. Put a splash of oil olive in the fry pan, add the curry paste and fry off for 3 minutes
  2. Add the coconut cream and stir to combine
  3. Add the meatballs, capsicum and spinach, put lid on and simmer for 3 minutes
  4. Serve with rice



Mince mixture for the meatballs – add lots of spices and season well!!


You can see the chilli flakes and fennel in this picture – full of flavour!


Cooking the meatballs, takes no time at all.


Meatballs resting after being cooked.


Lots of spinach can be added and needs hardly any cooking time.


Yum! Ready to eat .

Enjoy!! xx


Posted in Dinner, food, Food photography, Home cooking, receipes, Vegetables, Weekend | Tagged , , , , , , , , , , , , , | 4 Comments

Lotus Café

It took me a while to realise that we have actually been to this place for breakfast at least 3 times now. The food is awesome. Service is good and each time we have been there it has been a beautiful sunny day.

The 1st time we went there, my friend and I both got Acai bowls, or a version of one, but the last 2 times, I have opted for the Breakfast Burger, as quite frankly a bit of grease on a Sunday morning is always a fine way to start the day I find! The burger is awesome as it comes with a hash brown on it, no chips as would make you too full and the size is just right.

This morning my friend had a version of the Acai bowl in an awesome coconut bowl from The Source in Springfield Lakes and my breaky is the burger on the left in the picture of both.

There were so many people out and about, it was quite warm even though we are in winter and it was such a great start to the day.

Personally I don’t really like sitting on little stools to eat as I prefer a chair which has back support, but it was super busy, we didn’t have a lot of options, and with the amount of yoga I am doing, I think a meal on one won’t cause too much long term damage. But I did think it was weird when we later walked to the shops and past Bookface that almost all of their chairs were backless and I think that would make me think twice if I was heading there with my folks or we were planning on sitting for a long time.

Digressing for just a minute, I was surprised to see a new Kathmandu store down the street, that popped up really quickly before our eyes. The quality of the clothes is amazing in there and I admit, it did make me want to climb Everest with the selection of products ready to assist one to do just that.


We ordered a chai and a long black to start, followed by our meals and it was awesome that the food came so quickly even though it was quite busy when we were there this morning.

There is a nice bit of relish on the burger, not too spicy, bacon, egg, bit of greens and the hash brown, it is like an all in one meal. After we finished we took a stroll down the hill to the shops and did some window shopping for a bit, all in all, a great place for breakfast and a nice cruisy way to enjoy our Sunday morning.

Address: 145 Sinnathamby Blvd, Springfield Central QLD 4300



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Brisbane’s Inala

I haven’t been able to blog as much as I would like recently as I have had some work events on to attend on my weekends and also some family gatherings that have been keeping me super busy. For reasons I won’t bore anyone with, I didn’t have the greatest night of my life last night and after waking up and thinking, I will just pop out and get a chai and some cup noodles and then come home and get in my pj’s again and chill, I got to texting one of my friends who helped me get my groove on again (thank-you Olivia).

So, I headed out, went to buy my sister’s birthday present so I could mail that in time for her to get it for her actual birthday and then satisfied my craving by going to Inala for lunch. I have to say, I think I would eat there every day if I could, I love the taste and freshness of the food there so much and there are so many options.

With work colleagues as our base is close, we started going there a few years ago (I am been forever grateful for that introduction to the wonders of the food there, Jeremy and Gerard 🙂 ) and today I ate at one of the places we had been to on a particularly hot day in the past as the place is air-conditioned unlike some of the other places I have been to many a time.

I chose Trah Vinh today as I knew one of my other favourite places would be busy and I would likely have to share a table, but I had popped to the library nearby to get some reading material and wanted to spread out with my magazines. Plus one of my colleagues and I had got take away for lunch from there about a week ago and I knew that the particular meal I had in mind would hit the spot.

I am blown away by how good the food is there. I am not sure if it is because I didn’t grow up eating it or the freshness or what, but I am very rarely unsatisfied by a meal from the many options there.

My experience today was good for a number of reasons, another being I got caught up in an article about 3 yoga teachers who had unfortunately been involved in tragic accidents at some point in their lives and the stories went on to explain how each person coped with their own personal situation. I got over my funk pretty quickly as I realised that my problems and frustration of the weekend thus far was minimal compared to other peoples and I am very happy that my awareness of gratitude came back to me in the way that it did.

One of my friends is coming over shortly so we can head to an Ashtanga workshop this afternoon followed by some drinks, more delicious food and a lengthy girl to girl catch up which I am looking forward to. But, as loathe as I am normally to take photos of food that other people cook for me as I always thought this as rather lazy way to engage with my passion for food and cooking, I simply had to put into words that I encourage anyone in the Brisvegas area to get a meal at Inala even just the once to experience how lucky we are to live with the cultural diversity we do in Australia. Inala gets a bad rap, I think it always has. I understand that the crime rate might be higher and the socioeconomic rate lower, but gee whizz the locals there can cook! This meal hit the nail on the head for me and I had to think twice about putting my chopsticks down and picking up the bowl, putting it to my lips and slurping down the remaining few noodles (I didn’t).

Mine was number 32 if I recall correctly, spring rolls with pork and a noodle salad – yum, thank-you to my lunch time chef and without a doubt you will see me there again.

Cheers – have a great weekend everyone and I hope that if you find yourself in a funk ever, the right combination of things will occur to bring you right back out of it.





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Jam Donuts

I made a cake for work last week and one of the comments that I got was that it tasted like a hot fresh donut. It didn’t take me long to sit there and think ‘mmmm donuts,..mmm…jam…mmmm jam donuts…mmm…must google jam donut recipe…’ and whola that became my thing to cook this weekend.

I am a fan of hot cinnamon donuts that have been cooked not long before eating but I probably only have about 1 a year, if that. They are just not something I indulge in too often. This weekend, I had looked up this recipe (taken from however, I used almond milk instead of the recommended normal milk as these days I only ever really have that or coconut on hand. Not sure that coconut would taste as good in cooking, but I find almond excellent to give sweets a nice flavour and have never been disappointed when baking with it.

The most tedious thing about this recipe is that you have to have a bit of time to do it. There are 2 times in the method that you have to leave the dough to rise and if you were pushed for time, I don’t think you would get the same results.

The cooking time is super fast and I was surprised how many the recipe made. Piping the jam was interesting but easy to learn from the 1st time how I could improve for next time eg jam with less chucks of fruit that can get stuck in the piping nozzle. Also having made these and got a hang of the techniques involved now I am dreaming of the endless possibilities eg chocolate donuts, lemon curd donuts, custards ones, yum, yum, so many variations to explore, can’t wait for more free time to try another batch!!


Prep and cook time: 2 hrs 30 minutes Serves: 12

Jam Donut ingredients

490g (3 1/4 cups) plain flour
55g (1/4 cup) caster sugar
3 teaspoons dried yeast
pinch of salt
250ml (1 cup) almond milk, warmed
100g butter, melted
3 egg yolks
canola oil, to deep-fry
jar strawberry jam
icing sugar, to dust


Jam Donut method

  1. Add flour, salt, egg yolks and yeast to food processor with kneading blade
  2. Melt butter in microwave and then pour in almond milk
  3. Add liquid to the dry ingredients and knead for approximately 4 minutes
  4. Take dough out and transfer into large mixing bowl lined with plain flour, cover with glad wrap and refrigerate for a minimum of 2 hrs.
  5. Take dough out, roll into flat shape and cut 6cm rounds, lightly dust in flour and leave for 30 mins
  6. Heat oil in wok and start to add donut shapes, 4 at a time
  7. Cook for 1 minute each side before resting on paper towel
  8. Roll in icing sugar
  9. Pipe strawberry jam into centre of donuts (when cool)

Enjoy xx




Posted in Baking, Cooking, Dessert, Food photography, Home cooking, Uncategorized | Tagged , , , , , , | 8 Comments

Satay Chicken Noodle Bowl

I feel like I haven’t done a post in a while, as I had holidays and then getting back to work and yoga has kept me really busy so things have been hectic in Brisvegas. But, inspired from my Satay Pork Noodle Bowl of last week, I decided to do a different take on it this week and I was very happy with the results. I definitely haven’t been eating as much meat over the last few years and sometimes I will look for options other than red meat for example turkey, chicken or pork. In making this meal this week, I knew the flavours I wanted to created and to have a good balance of protein and veggies.

Working full time often means things get busy! Coming home, doing some exercise, then also going to yoga and then home again from that and wanting a quicker option for dinner that doesn’t take long to prepare but sill has nutritional value and taste. I don’t get take away very often as I like to know what goes into my meals and I enjoy cooking so prefer to do it myself than have someone do it for me most meals, however, I do feel the desire to be able to prepare something which doesn’t take forever at times depending on how busy and tired I am. I had a flu shot this week and a really long 1 1/2 yoga workshop yesterday (which was awesome) but those things also make me realise how good it is to then balance out my time with a home cooked but not too long slaved in the kitchen meal.

With this dish, the most time consuming thing is making the meatballs and cooking them, however after that is done then the rest of it is quick and easy. If you can make the meatballs on the weekend, you can freeze and reheat them during the week for when you don’t have as much time.

I like to put lots of spices into the mince mixture as well as seasoning it really well and the time spent doing that is worth it as you bite into them and can a really tasty combination of flavours.

Prep and cook time: 30 minutes Serves: 2

Satay Chicken noodle bowl ingredients

500 grams chicken mince
1/4 cup satay sauce
1 ½ tablespoons minced garlic
1 tablespoon cardamon powder
1 tablespoon chilli flakes
125g vermicelli noodles
2 handfuls rocket leaves
3 shallots, thinly sliced
1 carrot, peeled and sliced
salt (to season)
pepper (to season)


Satay Chicken noodle bowl method

  1. Add mince to medium sized bowl and season well with salt and pepper
  2. Add garlic, cardamon and chilli flakes and stir to combine
  3. Add the satay sauce and stir through
  4. Place a sheet of baking paper on a tray and roll the mix into small meatballs
  5. Put a splash of olive oil into a frypan and turn onto a medium heat
  6. Add the meatballs and cook for 4 mins each side, turning and moving the fry pan to get the balls to cook on all sides
  7. Turn the frying pan off and place the meatballs onto paper towel to rest
  8. Place the vermicelli noodles into a heatproof bowl and pour enough boiling water over to cover them, use a fork to separate, leave for 3 minutes
  9. Rinse the water from the noodles and portion them out into 2 serving bowls
  10. Start to top the noodles with the rocket, carrot and shallots
  11. Top with the meatballs and sprinkle peanuts on top (optional, not shown in my last pic)
  12. Use additional satay sauce as a dressing

Enjoy xx

Posted in Cooking, Dinner, Easy meals, food, Food photography, Home cooking, Vegetables | Tagged , , , , , , , , | 2 Comments

Satay Pork Noodle bowl

I find one of the best ways to get inspiration for my meal planning and cooking is to look through books and magazines. A favourite of mine are the Coles and Woolworths magazines as I find that they are always up to date with the latest trends as well as exploring seasonal ideas for food. When I got back from interstate and was doing my shopping, I picked up the latest Coles magazine, it was an Easter Special. I headed to the pub that afternoon for a cold beer off the tap, so I took it with me and decided to have a flick through to get some ideas. One of the recipes I came across looked like it had a Vietnamese twist to it and I love Vietnamese food so I decided on that for last weekend. I had all of the ingredients but randomly I didn’t feel like cooking (shock horror) so I froze the mince and took it out again as one of my friends was coming over for Anzac Day afternoon so decided we could make it and enjoy it together. The preparation was half the fun for this meal as we got to have a beer, cut the veggies and put it all together in a bowl. I love how colourful the dish turned out and that as well as getting your protein and veggie serves, you also get a bit of spice from the chilli flakes in the mince and the satay sauce.

Prep and cook time: 30 minutes Serves: 2

Satay Pork noodle bowl ingredients

500 grams pork and veal mince
1/4 cup satay sauce
1 ½ tablespoons minced garlic
1 tablespoon fennel seeds
1 tablespoon chilli flakes
125g vermicelli noodles
butter lettuce
1 carrot
1 lebanese cucumber
1 red capsicum
3 shallots
granulates peanuts
salt (to season)
pepper (to season)


Satay Pork noodle bowl method

  1. Add mince, garlic, fennel and chilli flakes to medium sized bowl
  2. Season with salt and pepper then stir to combine
  3. Add the satay sauce and stir through
  4. Place a sheet of baking paper on a tray and roll the mix into small meatballs
  5. Put a splash of olive oil into a frypan and turn onto a medium heat
  6. Add the meatballs and cook for 4 mins each side, turning and moving the frypan to get the balls to cook on all sides
  7. Take out and set aside
  8. Place the vermicelli noodles into a heatproof bowl and pour enough boiling water over the noodles to cover them, use a fork to separate, leave for 3 minutes
  9. Cut the carrot, capsisum and cucumber into edible portions, break apart the lettuce leaves and place with the veggies
  10. Rinse the water from the noodles and portion them out into 2 serving bowls
  11. Start to top the noodles with the veggies
  12. Reheat the meatballs and place on top, sprinkle peanuts on top
  13. Use additional satay sauce as a dressing

Enjoy xx

Posted in Dinner, Down time, Easy meals, food, Food photography, Home cooking, Vegetables, Weekend | Tagged , , , , , , , , , | 2 Comments

BBQ Chicken Skewers

I have been on holidays and in WA with family for the last little while. We had many meals out and about and a few in and one of the nights we did a BBQ and I made these delicious chicken skewers. It was quite funny to have to adapt my normal cooking where I have every spice and herb at my fingers tips as well as tins, pans and utensils to a different style of cooking, where there was less available to create with and a more relaxed style to the meals we ate. We stayed at a beautiful air b and b in a place called Marmion, it was walking distance to the beach – an amazing trip. Not to mention the highlight with the birth of my 1st nephew – the gorgeous little Ozzy Cullen. Welcome to the world Ozzy, we are all so happy you have arrived and will get to be part of your lives and watch you grow and learn in this big wide world of ours.

This meal was one I did the night Ozzy was born, where most of the family waited at the house for news before heading to the hospital to meet our newest member.

The trip itself was amazing, we really got out and about and saw the sites. Rottnest Island was a definite favorite and it was very cool to see the cute little Quokkas – kind of scary to see them eating the left over food on the island though * 😦 * . I might do a separate post about the holiday and talk about all the places we went to in a non food related manner (to be continued!)

Prep and cook time: 30 minutes Serves: 6

Chilli chicken marinade ingredients

1 ½ tablespoons minced garlic
3 fresh red chillis
1/3 cup brown sugar
1/4 cup white vinegar
1 tablespoon red wine vinegar
1 tablespoon olive oil
juice of one lime
salt (to season)
pepper (to season)

Chilli chicken marinade method

  1. Add garlic to medium sized mixing bowl
  2. Chop chillis and transfer to the bowl
  3. Add brown sugar
  4. Add white vinegar
  5. Add red wine vinegar
  6. Add olive oil
  7. Add lime juice
  8. Stir, leave to sit for 5 minute

Lemon pepper marinade ingredients

1 ½ tablespoons minced garlic
1/3 cup olive oil
1/3 cup lemon juice
salt (to season)
pepper (to season)

Lemon pepper marinade method

  1. Add garlic, olive oil and lemon juice to mixing bowl
  2. Season well with salt and pepper
  3. Stir, leave to sit for 5 minutes

Avocado Salad ingredients

1 x prepacked lettuce leaf salad
1 x large avocado
1 x ½ lemon to drizzle as dressing

BBQ Chicken skewers method

  1. Count out enough skewers and put them in a dish of water for 30 minutes so they don’t burn when you cook them
  2. Set up 2 dishes for your marinade
  3. Make each marinade in the dish and cut the chicken into slices to ensure all parts of the meat are nicely coated.
  4. For the chilli marinade have a red onion and slice it into portions to add between chicken pieces
  5. For the lemon pepper marinade use a red capsicum
  6. Cut the chicken into cubes and thread onto the skewers alternating with the vegetables as you go
  7. BBQ the skewers on a hot bbq plate turning as you go for 20 – 30 minutes until the juices run clear.


I found this meal to be easy and delicious – perfect for our occasion. A BBQ is such a good way to celebrate with family and friends and there is not as much preparation work as an oven baked meal. Not to mention the wonderful smells from the moment the skewers hit the hot plate!


Posted in Cooking, Easy meals, food, Food photography, Home cooking | Tagged , , , , , | 2 Comments