Cinnamon-Pear Cake

October 3, 2011 § 1 Comment

It’s been a while since I have blogged last. We’ve since bought a Thermomix and I have been slack with adding my contributions to my poor old blog. I hope it’s still useful now though. All our meals are dairy-free now since my daughter was diagnosed with an allergy earlier on in the year.

Here’s a delicious moist cake that is quick and easy to whip up and will satisfy even the most die-hard dairy fans (cos they won’t know the difference!). It’s very flexible and adaptable as well so you can get creative (try changing the fruit/nut added to it, omit the fruit and nuts entirely but add cacao powder and make a simple icing.. you get the idea!).


Preheat moderate oven.

In a bowl, place:


  • 1 cup SR flour (plain or wholemeal)
  • 1 cup raw sugar
  • 1/2 cup organic dessicated coconut
  • 1 cup dairy-free milk (whether it be rice/cashew/almond/oat)
  • 2 eggs
  • 2 tablespoons cooking oil (grape-seed or coconut oil is what we tend to use)
  • pinch cinnamon


  1. Mix thoroughly to combine. Pour into an oiled loaf tin.
  2. Now grab a pear. Peel it, core it and slice it thinly. Now layer it in a single line on top of the raw mixture. Sprinkle with a shake of cinnamon and some raw sugar.
  3. Bake on a moderate heat for 35 minutes or until the top is golden. Let it cool and serve. Beautiful served cold with cream.

Enjoy! πŸ™‚

Quick and easy satay sauce

June 18, 2011 § 1 Comment

This tastes great on top of noodles with steamed vegetables (which happens to be a regular meal here!) or with rice and grilled chicken.



  • 1 small brown onion, diced very finely
  • 1 large clove or 2 small cloves garlic, minced
  • 2 tablespoons of Tamari/soy sauce
  • 2 tablespoons of lemon juice
  • 2 tablespoons brown sugar
  • 1 tablespoon chilli powder, ground
  • 1 x 420 tin of coconut cream
  • 1 cup crunchy peanut butter
  • 2 tablespoons neutral oil (NOT olive oil)
  • pinch of salt



  1. On a medium/high heat, add the oil and saute the garlic and onion til they are translucent.
  2. Add the chilli powder, stirring continuously to cook out the flavour, then add the peanut butter.
  3. Turn the heat down to medium/low. Keep stirring, add the sugar, lemon juice, tamari, salt and finally the coconut cream.
  4. Mix thoroughly until combined for a few minutes. Remove from heat.


Voila! You’re done. Enjoy. πŸ˜€

This recipe makes a lot of sauce (about 3 cups) so it can be halved but I like to make it in big batches because I like to eat it for leftovers and dip my hot chips into it. Hehe.


Roasted pumpkin, leek & mushroom risotto (with goats cheese)

April 15, 2011 § 1 Comment

This recipe is utterly delicious and can be made dairy-free by omitting the cheese at the end. The pumpkin is dry-roasted in a pan on the stove top instead of in the oven which makes it quicker to prepare.


  • 1/4 large Kent pumpkin or 1/2 butternut pumpkin, cubed
  • 1 small onion, diced
  • 2 tbsp parsley, diced
  • 3 small leeks or 1 large one, diced finely (all but 5cm of the tips which you then discard)
  • 3 large mushrooms, diced finely
  • 220g goat’s cheese, crumbled
  • 2 tbsp grapeseed oil
  • 1 1/2 cups arborio rice
  • 3 1/2-4 cups warm chicken stock or vegetable stock
  • Salt and pepper to taste

How ya make it:

  1. First, begin dry-roasting the pumpkin. Get a heavy based pan, and put the diced pumpkin into it. Turn the heat to medium and allow it to get brown’ish on some of the sides. Stir frequently with a spoon – this will take about 5 minutes or so. Turn the heat off once the pumpkin is cooked – don’t let it get mushy.
  2. Now in a large sauce pan on a medium/high heat, add the oil and diced leeks and onions. Cook until the onion is translucent. Add pepper and salt and then add the mushrooms in and cook them for 2 minutes.
  3. Add the rice to the pan and stir it around, coating it with the oil and leeks and onion for 1-2 minutes.
  4. Using a ladle at a time, add your warm stock to the pan. Stirring frequently, as the rice absorbs theΒ  liquid, add more.
  5. Keep doing this until the rice is cooked in the centre – this should take about 20-30 minutes. Do not let the pan get dry on the bottom – if you need more stock and have run out, use warm water instead.
  6. Once the rice is cooked and the stock is absorbed, turn down the heat to low and add in your cooked cubed pumpkin. Combine it thoroughly.
  7. If you are catering for people (like me, and my daughter is the person in question) who cannot have dairy, serve out a portion right now for them. Once you’re done, crumble the goat’s cheese into the risotto and stir it through well into the rest of the mixture.
  8. Finish off by adding the parsley with a little mix too.
  9. Serve and eat immediately.

This makes enough for 4 large serves, or 3 medium sized ones with some for leftovers for lunch the next day.

Enjoy! πŸ™‚

Dairy-Free Coconut & Oat bickies

March 26, 2011 § 2 Comments

Here’s a recipe I totally winged which turned out awesome. These make lovely crunchy little mouthfuls and they’re uber healthy, too! Perfect for an afternoon snack. The recipe makes about 25 I’d say, and can be doubled. You could even freeze the dough if you wanted. πŸ™‚

Preheat oven to 180 degrees.

In a bowl combine:

  • 1 large egg
  • 1/2 cup brown sugar
  • 1 cup oats
  • 1 cup coconut flakes
  • 1/2 cup plain flour
  • 1/3 cup raw virgin coconut oil

Now make it:

  1. When the mixture is combined it needs to be moist but not sticky. If it’s sticky, add a bit extra flour.
  2. Using a teaspoon get out a walnut-size amount and using wet hands, roll it into a ball and place onto a tray lined with baking paper.
  3. Repeat for the entire mixture, allowing a few cm space between each.
  4. Use a fork and press down slightly on each bickie to flatten a bit.
  5. Place in the oven and cook for 15 minutes or until the outer edges are slightly golden.
  6. Remove from the oven and allow them to cool near a window – they will harden and when completely cool be crunchy and delicious.


Potato & Leek Soup

March 26, 2011 § Leave a comment

This soup is really lovely and nourishing, and doesn’t take much time at all to cook. It can be doubled and frozen – this amount will yield you four serves.


  • 2 tbsp salted butter (dairy-free you could use olive oil, same quantities)
  • 2 brown onions, diced
  • 2 large leeks, diced
  • 6 medium potatoes, peeled and chopped
  • 3 cups homemade gelatinous chicken stock
  • salt and pepper to taste


How ya make it:

  1. On a med/high heat, place the butter in a large heavy based saucepan and let it sizzle and melt.
  2. Add the leeks and chopped onions, and stir and let cook til the onions are translucent.
  3. Add in the chopped potatoes and pour over the stock.
  4. Bring it to the boil, and then turn the stove down to low and cook for 30 minutes.
  5. Season with salt and pepper, turn off the stove and allow the mixture to cool.
  6. When cool, place into a food processor and process til at your desired consistency. Add more stock or some water to make it runnier if you like.
  7. Sprinkle with some thyme or homemade croutons and gobble it all up! πŸ˜€

Slow Cooked Spicy BBQ Meatballs

February 7, 2011 § Leave a comment

Here’s a really yummy recipe suitable for the slow cooker that you can whack on and enjoy later!

To make the meatballs:

  • 500g lean beef mince
  • 1 medium carrot
  • 1 medium zucchini
  • 1 small onion
  • 2 eggs
  • 2 tbsp Tamari
  • 1/2 cup breadcrumbs or LSA
  • Handful chopped parsley
  1. Grate all the vegetables finely and place in a bowl with the remainder ingredients. Use your hands and combine together.
  2. Using a tablespoon for a size guide scoop the meat mixture and make a ball.
  3. Place it on the bottom of the slow cooker pot. Repeat with the entire mixture until there is none left over and the base of the slow cooker is full of meat balls. You can make 2 layers if need be.


To make the sauce:

  • 400g tin of tomatoes, pureed
  • 2 tbsp honey
  • 1 tbsp brown sugar
  • 2 tbsp white vinegar
  • 1/2 tsp English or dijon mustard
  1. Use a fork and stir til combined. Pour over the meat balls.

Cook on low for 6-8 hours or high for 3-4. Serve with pasta or rice and lots of Parmesan cheese.


Enjoy! (I know I did! πŸ˜€ )


January 25, 2011 § Leave a comment

On a warm Summer’s evening nothing beats the refreshing zesty taste of a cool glass of Lemonade.

Here’s how I make mine (it’s super easy!):

To a large (2L) jug:

  1. Add the juice of 2 lemons
  2. and 3 tablespoons of caster sugar
  3. Mix thoroughly until the sugar crystals dissolve.
  4. Now top up with water!

Serve with slices of lemon and lots of ice.



Vegetarian Enchiladas

January 24, 2011 § 2 Comments

It’s Meatless Monday! Here’s a recipe that is uber tasty and a lovely vegetarian spin on the Mexican dish enchiladas!

What you’ll need:

  • 1 packet of Mountain Bread Wraps (these are often times GF and have no preservatives or nasties!)
  • 1 420g tin of tomatoes, pureed
  • 1 cup grated tasty cheese
  • 1 cup sour cream
  • 3 carrots, grated finely
  • 2 zucchinis, grated finely
  • 1 small brown onion, diced finely
  • 1/2 cauliflower, diced finely
  • 2 tbsp grapeseed oil
  • 1 tsp tumeric
  • 1 tsp garam marsala
  • 1 tsp ground coriander
  • salt to taste
  • fresh parsley to garnish

How ya make it:

  1. Preheat oven to 160 degrees.
  2. On a medium high heat, add the oil. Now add the onion and spices – stirring frequently to allow the flavour to develop and really come out – about 1-2 mins.
  3. Now add the carrot, zucchini, onion and cauliflower. Stirring it often, cook it for about 2-3 minutes – or until the carrot is soft. Turn off heat and set aside.
  4. Grab a lasagne-style shallow dish. Set it aside. Now grab one mountain bread wrap. Using a tablespoon, grab some of the vegetable mixture and make a line of it down one edge of the wrap. Now curl the wrap inwards and roll it into a tube. Place it into the dish. Repeat this process until all the wraps have filling in them.
  5. Now with your neatly lined up dish of enchiladas, grab your tomato puree and gently pour it over the wraps so it’s evenly covered. Season with salt.
  6. The next step is the cheese – sprinkle it through the middle of the wraps over the tomato. I like to season with parsley because I *detest* coriander, but if you like it, you could use that instead (you freak!)
  7. Now whack it into the oven and cook for 40 minutes or until the cheese is bubbling and looks delicious.

Serves 4.

I like to serve my enchiladas with a side salad (we had lettuce, capsicum, mixed beans and cucumber tonight) and a huge dollop of sour cream.


January 24, 2011 § Leave a comment


Here’s a yummy recipe for Granola. Granola is a very versatile thing: it can be had on it’s own with milk, sprinkled onto yogurt, topped with fruit. It’s loaded with good stuff and makes for a very satisfying breakfast.


  • 3 cups of rolled oats
  • 1/2 cup sunflower seeds
  • 1/2 cup sesame seeds
  • 1/2 cup slivered almonds
  • 1/2 cup organic coconut flakes
  • 3 tbsp organic salted butter
  • 3 tbsp raw honey
  • 3 tbsp raw sugar
  1. First, preheat your oven to 160 degrees.
  2. Now in a bowl, combine all the dry ingredients. Set aside.
  3. In a small saucepan on a low/medium heat, combine the butter, sugar and honey. Stirring continually, to make sure it’s all melted/dissolved.
  4. Pour the wet ingredients into the bowl of dry ingredients, using a wooden spoon or even better, your hands, to combine it thoroughly.
  5. Grab a shallow tray, line it with baking paper.
  6. Now I like to cook my granola in 2 lots because I have a small dingy oven and not a big enough tray but you can do it all at once if you like.
  7. Using a wooden spoon, pour the desired amount of granola onto the tray and flatten it out so it covers the paper in a thin layer – this way all the ingredients get nicely toasted.
  8. Place into the hot oven for 7-12 minutes, or until you can see the granola goldening up nicely. Take it out of the oven and place the tray on the bench near a window to cool. Repeat with the other lot if you chose to split it!

Now I like to keep my granola in an old large coffee jar with a tight lid. It keeps well in the pantry for up to a week and a half – or you can keep it in the fridge if you like.

This amount of ingredients makes enough Granola to have every day for a week. You can double or halve the recipe easily enough.

Something special that I like to do is eat mine in a small bowl with milk and sprinkle lavender blossoms on top. Divine. πŸ™‚

Peach Lassi

January 20, 2011 § 1 Comment

Lassis are an Indian drink which is usually accompanied with traditional fare. We love them because they’re a quick healthy way to use up fruit that is overripe or in abundance! You can use any fruit you like – plum is lovely, as is nectarine or even mango or banana. Get creative!

I use a hand held electric mixer for mine (I love my Bamix!) and the beaker that came with it but if you don’t have that, you could use a food processor or a blender if you don’t have one. This recipe could easily be made Vegan by using soy yogurt instead of cows milk.

So, into the blender/beaker, place:

  • 4 ice cubes
  • 1 peach, chopped up
  • sprinkle of coconut sugar (about 1 tsp)
  • 2 tbsp of yogurt
  • 2 tsp Chia seeds (or even LSA would be fine here)
  • 1/4 cup water


and blitz it! Til it’s a smooth consistency. Serve immediately with a sprig of mint.

Makes about 2 medium glasses or 4 small ones.