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25.01.2022 Panko Crusted Drummies! Super light and crunchy, baked in the oven. This one has been a hit with the hubby! Ingredients: 8 chicken drumsticks ... 2-3 eggs lightly beaten 2 cups Panko breadcrumbs 2 tbs Dukkah 2 tsp sweet paprika 1 tsp smoked paprika (or just 3 tsp any paprika you have) 1.5 tsp onion powder 1.5 tsp garlic powder 1 tsp oregano Salt & pepper to taste Set up the beaten eggs in one bowl and all the Panko coating in another (breadcrumbs & spices mixed together). Coat the chicken drumsticks in egg wash then coat in Panko mix. Place coated chicken on the oven wire rack with a baking dish and baking paper underneath to catch the drippings. Lightly drizzle some olive oil ontop and cook in hot 165 degree oven for 1 hour or until crispy on the outside and cooked through on the inside. Serve with your choice of sides! A side of coleslaw or cauli mash are winners. Let me know if you try it

22.01.2022 Dinners Ready!! And Navy comes running taking her clothes off We’ve accidentally created a nakkie monster, it’s just so much easier to clean! A healthy moussaka for dinner tonight and gosh it hits the comfort spot A family favorite for sure.... Would you like the recipe? Or shall I keep it for the cook book #cookbookproject @ Rozelle, New South Wales, Australia

22.01.2022 Maybe this is a little 'controversial', not everyone's cup of tea - but I loveeeeee these Kale chips. Especially with this weather feeling like Autumn I'd love to sit down to a movie and crunch on these chippies. Kale chips are so easy and dare say you get a whole serving or more of veg in while just enjoying some crunch. Sprinkle a little sweet paprika, garlic powder and salt on some kale leaves (tear the leaves off the stems in large chunks). Drizzle over some olive o...il and give them a good old massage with your hands! Until they change texture, you'll feel it. Place in a single layer into a hot 180 degree oven for about 15-20 minutes, check and turn them half way. Depending on your oven they may take quicker. I’ve put up a proper recipe on the website. Skeptical? Give it a try! You've got nothing to loose I swear

16.01.2022 Happy 2nd Birthday Little Lady What an adventure you are.

15.01.2022 Happy Fathers Day @ciarans85 Thanks for always being our biggest support (and pile on! ). We love you and wouldn’t want to do life without you

14.01.2022 Navy, I hope you like being a big sister as I do

11.01.2022 Autumn weather has got me craving soup This one is definitely going on the shopping list for next week. So nice to look back on these gorgeous photos done by @linahayescreative . Little Navy was inside that bump! So crazy to think I'm actually wearing the same top today and wondering who this new little person is. Also! This recipe can be found on my website but also is a week 1 recipe from the Autumn Menu Package. I've got 4 menu plans available online that are 6 wee...ks worth of healthy scrumptious recipes to keep us busy during this isolation time . A quick version of the recipe: 4 rashes bacon, roughly diced 1 brown onion, diced 2 garlic cloves, finely diced 2 carrots, roughly chopped into bite size chunks 2 celery stalks, roughly sliced 1cm 5 large tomatoes, diced, 1/2 bunch Tuscan cabbage/cavolo nero (or kale), roughly chopped leaves, very thinly sliced stems 1 medium sweet potato, roughly chopped into 1cm cubes 1 can (400g) borlotti beans, drained and rinsed well water finely chopped parsley grated parmesan to serve Method: Heat a large saucepan to medium heat, with a dash of cooking oil start with cooking the diced bacon then add the onion, garlic, carrots and celery. Cook for about 5 minutes or until veggies have softened. Add the rest of the ingredients (except the bean) and about 4 cups of water (more or less depending how much liquid you like in the soup). Bring to a boil then reduce to simmer for around 30 minutes or until sweet potato is cooked through. In the last 10 minutes add the beans and chopped parsley. Serve with a generous grating of parmesan. Warms my soul just thinking about it. Thank you again for taking these photos @linahayescreative

10.01.2022 Those little hands just get me Something to make with the kiddies these school holidays! More chocolate On the healthier side... this irresistible cocopop slices makes for happy campers. Ingredients:... 3 cups rice puffs (plain or brown rice) 1/2 cup peanut butter (crunchy or smooth) 1/2 cup maple syrup 1/4 cup cacao In a small saucepan combine peanut butter, maple syrup and cacao on low heat. continually mix with a whisk until all combine, set aside. Add melted mixture into large mixing bowl with rice puffs, stir well until all puffs are coated evenly with chocolate mix. Pour the whole thing into a lined dish (any shape you have). Use a spatula to flatten then pop in the freezer for at least 1 hr before slicing. Best to store in the freezer so the puffs keep their crunch, as well as out of sight Would love to see some pics of you & your fam cooking a storm in the kitchen! @ Rozelle, New South Wales, Australia

10.01.2022 My favourite part about autumn is getting my hands on some roasted chestnuts! I've been asked how to do roast these from a couple of people so I thought I'd share a quick "recipe". Unfortunately with chestnuts you win some and lose some, sometimes they just don't open. The season is quite short (they are out now!) I like to eat my belly fulllll of chestnuts while we can and then all of a sudden you'll get a batch that most of them don't really open and well I figure the seas...on is over... Recipe" Preheat oven to 180 degrees celcius. Using a sharp knife, cut a cross on one side of the raw chestnut. I like to choose the flatter side as I find they open better, however it doesn’t matter. Push hard enough to break the shell. Place cut chestnuts on a baking tray with the cut side facing up and roast in hot oven for about 15 minutes, or until the crosses have opened up. Remove chestnuts and wrap them all up in a tea towel, leave for a couple of minutes to let the steam continue to cook them as well as cool down a little. Use your palm to push down and crack open the chestnuts inside the tea towel then peel them open to receive your yummy roasted and creamy chestnut! Photo by @linahayescreative , a nice reminiscence of an old autumn picnic. @ Sydney, Australia

09.01.2022 I am pretty proud of how my little munchkin eats. Though she is starting to try less things as she gets older, like any parent I’ll take the win while I can I’ll always serve her something I know she will eat on the plate (I.e. often rice, my little gal definitely takes rice over pasta #thereschaninthere ). She always gets served what we are eating. Rogan Josh in the slow cooker - nothing is easier than throwing all the ingredients in the morning and having dinner don...e in the evening. Place all ingredients except for baby spinach & your sides in the slow cooker. Cook on low for 8-9 hours (all day) or high for at least 3. When serving dinner stir in baby spinach and service with your choice of sides. Ingredients: 1 large chuck steak, about 600-800g, chopped into 3cm chunks 2 brown onions, thinly sliced 4 large tomatoes, roughly chopped 2 large tbs store-bought Rogan Josh paste 1/4 cup beef stock (or any stock) 1 tsp paprika 1 tsp cinnamon 1/2 tsp ground chilli (or more if you like the spice) 2 bay leaves, fresh or from the freezer 1 can (400ml) coconut milk 1 can chickpeas, thoroughly rinsed 4 large handfuls baby spinach leaves Serve with a serving of rice, cous cous, papadums, some steamed green beans and a dollop of greek yogurt.

08.01.2022 You asked for it! Creamy Kale Caesar Salad! And to think I used to not like kale... I’ve come around 1/2 bunch kale, leaves torn off stem 1/2 bunch cos lettuce leaves, roughly chopped 4 hard boiled eggs... 3 rashes bacon 6 chicken thigh 4 slices sourdough 1 clove garlic olive oil sprinkle grated parmesan to serve Dressing Ingredients: 1/2 cup Greek yogurt 1/3 cup grated parmesan cheese 1 lemon, juice (if its a large juicy lemon, just use half) 2 garlic cloves, roughly chopped 1 anchovy filet + a dash of the oil in the jar salt & pepper to taste Method: Use just the kale leaves torn of the stem and roughly chopped cos lettuce. Give it all a good rinse and dry then place in 2 bowls, you should have 2 big bowls of greens. Use your choice of machinery - food processor, hand blender or good old muscle to blend the dressing ingredients together. Pour all over greens, divide between the two bowls. Using your hands give them a GOOOOD massage, this helps to break down the kale leaves and make them more palatable and digestible. If you don't feel the leaves softening, use a little olive oil to help. Then cook up the rest - bacon + chicken thigh on a fry pan, boil some eggs and chop it all up. Toast the sourdough, when it is nice and golden rub the open end of a chopped garlic onto one side of the toast then drizzle with some olive oil to make a super quick and tasty crouton. Chop into bite sized pieces. Serve salad with croutons, sprinkle of parmesan and make sure you have all the toppings!! Serves 4

06.01.2022 Or maybe you spotted the Mini Quiches in the corner and was hanging out for that recipe! They are super easy, get some veg in but still super comforting. Let me know if you give it a go!... 8 eggs 250g ricotta 1 large zucchini (or 2 small/medium zucchini), grated 1 carrot, grated 3 sheets puff pastry, cut into quarters or 6th salt & pepper knob of butter for greasing Grease the muffin tin with some butter. Lay one quarter puff pastry into a single muffin hole. Gently push the pastry into all the edges to make the casings, repeat for all the muffin holes. Try to keep the pastry from touching each other (just makes it easier to remove once cooked). In a large bowl combine all the rest of the ingredients - remember to squeeze out the grated veg first to remove the excess moisture. Fill pastry cases with egg mix and bake in hot oven for 20-30 minutes or until golden brown. Perfect for little hands. Snacks, breakie, lunch or dinner! Would love to see your pics of the fam in the kitchen

06.01.2022 Simple cooking makes me very happy. Whether your looking for an easy way to finish off the weekend tonight or a good one to add to the weekday menu list I recommend a simple green veg noodle stir fry. Here’s mine from the week: 270g soba noodles (3x90g bundles)... 1 large bunch Chinese broccoli (gai-lan) 1 large broccoli, chopped into florets 1 large eggplant, 2cm discs then 2-3cm cubes 1 1/2 tbs sesame oil 1/4 cup tamari (gluten-free soy sauce) sprinkle dried chili flakes to serve First roast chopped eggplant in a hot 180 degree oven, coat with a bit of olive oil but don't drown them. Roast for about 20-30 minutes while you prep the rest. Cook soba noodles as packet instructions (usually about 4 mins in boiling water). Use a large wok to steam green veg. Once all cooked toss everything together in the wok, including sauces. Top with roasted eggplant and a sprinkle (or more) of dried chilli flakes. It's that simple! A serve of easy shredded BBQ chicken makes for a perfect take-out option that I swear is quicker than actually ordering take out! Who doesn't love a bowl of noodles!?

03.01.2022 Chicken Soup Recipe! Navy's Birthday dinner was simple chicken soup because 1. its super easy and 2. Navy usually drinks so much of the broth so I thought it would be a winner. Let me know if you try it on the next cold night! ... Ingredients: 1 large chicken breast 2L chicken/veggie stock/bone broth 2 brown onions, roughly chopped 3 carrots, 1cm discs, halved 3 celery stalks, halved then roughly chopped 3 white potatoes or 2 swedes, cubed 3 zucchini, 1cm discs, quartered handful fresh parsley, roughly chopped salt & pepper to taste Firstly poach/cook chicken in a medium saucepan filled with water enough to cover the chicken breast. Bring to the boil then reduce to a simmer for 10mins or until chicken cooked through. Remove and set aside to cool. (I like to do this earlier in the day to save time at dinner time). Shred chicken when it has cooled. For the soup - Place all the chicken/veggie stock in a large saucepan plus a big dash of water (about 1 cup). Bring to the boil then add all the chopped veggies except the zucchini and parsley. Reduce to a simmer for 10 minutes then add the zucchini, parsley and shredded chicken. Add a very generous seasoning of pepper. Tips: Never peel the veg! Who has time for peeling, plus all the nutrients live under the skin and tastes great. You can change any of the veg for anything you like Add ons: could throw in some pasta or vermicelli noodles if you want a little more. Or serve with a slice of sourdough toast yum