A new start!

It’s been 3 years since I last posted! Unfortunately life got busy, and we added a little addition to our family. My little miss is now 1 and a half and going through the fussy stage! I have decided to start blogging the many recipes I try to get her to eat in the hopes that they will help other mums with fussy toddlers 🙂 It’s unlikely that there will be lots of pretty pictures, or fancy recipes. Just healthy, simple food perfect for little ones. Enjoy!



A super cool cake!!

I made this cake for my sous chefs birthday back in January!! I actually used a cake mix for the cake itself, then the decorating is done with Betty Crocker vanilla frosting and also ready made white icing (the stuff you roll out)


  • Cake mix – and the ingredients it asks for
  • Betty Crocker vanilla frosting (you could also use the chocolate frosting but I prefer the vanilla)
  • Orchard White Icing
  • Food Colouring
  • Licorice logs (for eyes)
  1. Cook cake according to packet instructions. You want it to be a circle size. I think I used 2 packet mixes so I had more cake. I also made some little star cupcakes as well
  2. Once cool it is time to cut and decorate. Cut out two pieces on each side to make the mushroom shape
  3. Spread with the Betty Crocker icing. Don’t forget the sides!
  4. Roll out enough white icing for the bottom part of the mushroom. Carefully put it over the bottom half, it should be a little bigger than you need (the red will overlap a little)
  5. Mix some red food colouring with the white icing then roll it out to size. Carefully put it over the top – it will overlap with the white a little.
  6. Trim off the edges at the bottom.
  7. Roll out some more white icing then cut 3 circle shapes for the spots. Wet the cake slightly to help make the circles stick – you can also use more of the Betty Crocker Icing.
  8. Cut the licorice logs so that they have a flat edge. Attach to the cake using some of the Betty Crocker Icing.
  9. For the star cupcakes – ice with the Betty Crocker icing. Colour some of the icing yellow then cut out stars. Place the stars on the cupcakes. You can also cut some little licorice eyes.

Slow Cooker Sausage Casserole #2

Another quick, easy yummy dinner.

This time it was a more tomato flavoured sausage casserole. I served it with crunchy yummy garlic bread.

  • Sausages
  • a brown onion
  • rosemary
  • potatoes
  • carrots
  • tinned tomatoes
  • chicken stock (about 2 cups)
  • green beans
  • Some crusty bread
  • butter
  • garlic
  • parsley
  • salt & pepper
  1. Cut the sausages into pieces and brown in a frying pan
  2. Add to the slow cooker with the sliced onion, chopped potatoes and carrots (you could add other vegies if you like – pumpkin or sweet potato would be nice)
  3. Then add the rosemary, tinned tomatoes, and chicken stock. You can also add some salt and pepper now (or wait until its cooked then season). Don’t add the beans yet!!
  4. Cook on high for 4 hours or low for 8 hours.
  5. Turn slow cooker to high and add the beans. Leave the lid off and cook until it reduces a little and the beans cook.
  6. While you are waiting make the garlic bread – mix together butter, garlic and chopped parsley (how much depends on how buttery you want it, and how garlicky you want it). Spread onto thick slices of crusty bread then cook in the oven until the butter melts and the edges are golden.

Mega Chocolate Fudge Cake

This is a super easy and mega tasty cake/brownie type creation which I can thank Jamie Oliver for. Rather than write it out again, here is the link to his recipe. I don’t think I changed anything, except that I accidentally added less fudge than the recipe… definitely go for the full 100g of fudge!

The best way to enjoy this cake is heated up and served with ice-cream. Very small pieces as it is super rich!!

Jamie Oliver’s Fudge Cake


Mixed Tomato, Prawn and Feta Pasta

After months and months of neglecting my blog I am going to try and blog again!! I have heaps and heaps of meals to blog about, so I’m going to try and put as many up as possible.

This was tonights dinner, and it was just a quickie, but very tasty!

  • Mixed tomatoes – I used orange grape tomatoes, red mini grape tomatoes, kumatoes (I think), and normal vine ripened tomoatoes
  • Garlic (about 1 clove)
  • Olive oil
  • Fresh Basil
  • Feta
  • Salt & Pepper
  • Cooked Prawns
  • Pasta (I used macaroni as it was the only thing in my cupboard)
  1. Put water on to boil for pasta (Make sure it has plenty of salt)
  2. Chop tomatoes (don’t worry too much about size or shape, I just chopped mine any which way)
  3. Put tomatoes in a bowl with some olive oil, salt and pepper, crushed garlic, chopped basil, feta broken up into pieces (I used about half a block, but I think you could use a whole block)
  4. Peel the prawns and chop into thumbnail sized pieces and add to boil. Mix well
  5. Cook pasta according to packet instructions
  6. Once cooked, put pasta and tomato mix into saucepan and heat until prawns are warm
  7. Enjoy!!!

Vege Macaroni Bake

My plan for this week is to keep my meals as cheap as possible, while maintaining a somewhat healthy diet. This website suggests having a theme for each night. This is the planned menu for the week

Sunday (Pasta): Vege Macaroni Bake
Monday (Rice): Lemony Chicken with Rice
Tuesday (Casserole/Slow Cooker): Beef Goulash
Wednesday (Breakfast for dinner): Eggs on toast with bacon and tomatoes
Thursday (Fish): Salmon Rissoles
Friday (Freezer): To be confirmed – we have heaps of meals that have been cooked previously that are frozen in the freezer. We have Chicken Noodle Soup Pie Mix, Beef Pie Mix, Moroccan Lamb Mince, Vegetable Soup, Lamb Chops, Lamb Shanks, Tomato sauce (leftover from parmigiana). Let me know what you think we should have for freezer night!!
Saturday (Chicken): Roast Chicken Drumsticks with cous cous

Tonight we had Vege Macaroni. I got the recipe idea from Sainsbury’s Feed your family for a fiver (a mixed venture they did with Jamie Oliver, very similar to the Coles Curtis Stone thingy, but possibly a tad more healthy).

  • about 2 cups macaroni
  • broccoli cut into florets (chop up the stalk as well if you want its still yummy, I used about half of a small head of broccoli)
  • Asparagus chopped into 3cm lengths (I used half a bunch)
  • a punnet of cherry tomatoes cut in half
  • a small clove of garlic finely chopped
  • a couple of handfuls of baby spinach
  • Cheese sauce (you could use store bought or make your own, I make my own using about 2 large tbsps of butter, 2 large tbsps of plain flour, about 1-2 cups of milk, and about a cup of grated cheese – melt the butter in a saucepan over a low heat, then add the flour and stir well, then gradually add the milk until it has the texture of runny cream, stirring well to ensure there are no lumps, continue stirring over a medium heat until the mixture thickens. Remove from heat and add grated cheese, I also added some chopped parsley)
  • Extra grated cheese (to top)
  1. Cook the pasta in boiling salted water, I cook the broccoli in a bamboo steamer on top while I cook the pasta. I added the asparagus to the boiling water with the pasta when the pasta was almost cooked.
  2. Combine the tomatoes with the chopped garlic in a bowl
  3. Put the baby spinach into a baking tray. Add the hot cooked broccoli and pasta and asparagus and cover while you cook the cheese sauce (this will help the baby spinach to wilt)
  4. Add the tomato and garlic mix and cheese sauce and mix well to ensure that all the pasta and vegies are coated with the cheese sauce. Season with salt and pepper
  5. Top with some extra grated cheese and bake in a moderate over (180-200) for about 20 minutes until the cheese is golden
  6. Serve with some gooey bread, We had some yummy sliced grainy bread and butter with ours.

This was a very tasty dish and I managed to make it for about $7. It made enough for 4 serves (dinner and lunch for us). Next time I think I might add some cooked chicken or sliced ham for some protein.

Close up of cheesy pasta goodness

Beef Skewers with cous cous and lemon yoghurt sauce

This recipe comes from the “Feed your Family for under $10″ recipe cards from Coles. This was a very tasty dinner, but it didn’t actually contain any vegies!! Next time I think I’ll add some vegies to the cous cous, or serve it with some salad.

  • 500g beef mince
  • 2 cloves garlic, finely chopped
  • 3 tbsps finely chopped parsley
  • 2 tbsps bread crumbs
  • 1 egg beaten
  • 1 1/2 cups chicken stock
  • 1 1/2 cups cous cous
  • 4 tbsps olive oil
  • 2/3 cup greek style yoghurt
  • zest and juice of 1 lemon
  1. In a bowl combine mince, garlic, bread crumbs and 2 tbsps of parsley. Combine well and season with salt and pepper. Form into 8 sausage shapes and thread onto skewers (or make into about 20 meatballs)
  2. Cook in a fry pan or on a grill for about 4 minutes per side (mine were more of a squareish shape so I probably did more like 3 minutes on each side, since mine had 4 sides). Remove to a plate and rest for 3 minutes
  3. While the meat is cooking, bring the stock to the boil in a saucepan. Turn off heat, add cous cous, mix and cover, then let it sit for about 5 minutes.
  4. Fluff with a fork and add olive oil and 1 tbsp of parsley. Season with salt and pepper.
  5. Mix yoghurt with lemon juice and lemon zest ans season with salt and pepper (there seems to be a lot of seasoning going on in this recipe :P)
  6. To serve spoon the cous cous onto the plate, top with the beef skewers (2 -3 per person is plenty), then drizzle the yoghurt sauce over the top

Making the cous cous

The lemon yoghurt sauce

Frying up the skewers

Dishing up

Close up 🙂

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