May 29, 2011 · 0 comments


My way:

1 onion, diced
1 stick of celery if it’s in the soup pack, diced
3 rashers of bacon, diced.
Large teaspoon of minced garlic
Splash of olive oil
Assorted veges – I used a carrot, a parsnip, a couple of potatoes, a turnip. Because, yes, that was what was in the soup pack – chopped
Vege stock. I used a cube and hot water to top up to the amount needed to make it soup like.
Large tin crushed tomatoes.
2 tins of beans, drained and rinsed. I used one of borlotti beans one of cannalini.

Sautee onion, oil, bacon and celery in large pot.
Add veges and stock and tomatoes and beans.
Cover. Simmer. Ours was going for an hour.

Eat. Yum.


Also goes well with fresh bread from the breadmaker. This one is using the Laucke Easy Bakers Gluten Free Meals and Grains with a handful of pepitas. I just make it up to the oven recipe and use the yeast free setting. Might do with a little less water than that, but it’s fine :) As you can see, it’s hard to slice when warm! ;)


What does one make when she has a box of gluten free self-raising flour, a bunch of pecans, and a year old tin of apricots in the cupboard?


(Mini) Muffins! Yay!

(of course just another excuse to get my apron on)

Based on this recipe, I subbed the bananas out for apricots, switched the flours for Melinda’s gluten free self-raising flour, and the milk for soy milk. Is anything sacred anymore? ;) (oh and I’m sure you cold swap out the egg for egg replacement if there’s an allergy or you wanted to go vegan!)

INGREDIENTS (this made 30 mini muffins)


1 egg, lightly beaten
3/4 cups soy milk
1/3 cup light olive oil
3/4 cup mashed tinned apricot
1.5 cups gluten free self-raising flour
1/2 teaspoon bicarbonate of soda
1/2 cup brown sugar
1/2 teaspoon cinnamon
1/2 cup toasted pecans


Preheat oven to 200°C/180°C fan-forced. Lightly grease holes of a mini muffin pan.

Combine eggs, milk, olive oil and mashed fruit in a large bowl.

Combine flours, bicarbonate of soda, sugar and cinnamon in a second large bowl. Chop nuts coarsely. Add chopped nuts to the flour mixture.

Add apricot mixture to flour mixture and stir only until mixture is just combined. Divide among prepared muffin pans.

Bake in preheated oven 15 minutes or until muffins are lightly browned.

(spoon licking goodness!)

Giveaway! Win a Pecan Fan Pack

Pecan Hamper

Win a pecan pack like the one above consisting of:

  • A Pecan Fan T-Shirt
  • Pecan recipes
  • Pecan oil
  • Pecan nuts

Leave a comment on this entry at letting me know your favourite or most interesting muffin flavour combination. You can get a second entry by tweeting the link to this entry (just leave a second comment telling me your twitter name and that you’ve done that!)

Entries close midnight on Sunday 10th April (AEST). The winner will be selected at random using n the following days, and contacted for their address via the email they leave with their comment. Sorry, Australian residents only.

Thanks to Melinda’s gluten free goodies for the self-raising flour and Porter Novelli and Pecan Fans for the pecans and giveaway pack! Check out Pecan Fan for more recipes.


Based on this recipe

5 spice pork

We had an abundance of eshallots in the fridge, so google sent me to that recipe, and I changed it to:

Ingredients (serves 4)
1/4 cup (60ml) peanut oil
6 green eshallots, chopped
1 (about 600g) pork fillet, thinly sliced
4 garlic cloves, thinly sliced
2 tsp finely grated ginger
2 tsp Chinese five spice
1/4 cup (60ml) oyster sauce
1 cup coriander leaves
450g pkt fresh rice noodles (I used dried)

Heat the oil in a wok over medium high heat. Add one-sixth of the shallots and fry for 1-2 minutes or until golden brown. Use a slotted spoon to transfer to a plate lined with paper towel.
Add one-quarter of the pork to the wok and stir-fry for 2 minutes or until browned. Transfer to a bowl. Repeat in 3 more batches with remaining pork. Add the remaining shallots, garlic, ginger and five spice and stir-fry for 2 minutes or until golden. Add the pork with oyster sauce to the wok and stir-fry for 2 minutes or until heated through. Remove from heat and add the coriander and remaining mint. Gently toss to combine.
Meanwhile, place the noodles in a heatproof bowl and cover with boiling water. Set aside for 6-8 minutes to heat. Use a fork to gently separate. Drain well.
Place the noodles among serving bowls. Spoon over the pork mixture. Top with fried shallots and mint leaves. Serve immediately.

I served with steamed carrot and beans.


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Souper Weather

March 31, 2010 · 0 comments

We ended up using the contents of my Fruit and Veg box win for good, not evil (including banana and pears for snacking this week).

Roast Chook
A yummy roast chook for Sunday and Monday

And yummy, but less pretty Curry/lentil soup. See below the cut for what went into that one.

(ps only 3 more days to end to win The Purple Glitter Jesus Money Box. Jesus is currently in my fruit bowl.

[click to continue…]


Banana Bread

September 26, 2009 · 0 comments

Inspired by having three well-overripe bananas in the fruit bowl, I decided attempting Banana Bread was a great idea. Let’s just ignore the fact that I still don’t own a loaf tin, and am probably missing some ingredients.

Dairy-free Banana Bread

As usual, I used a recipe from and phona-ised it.

Dairy-free Banana Bread

Baked in a round tin, substituted milk with soy milk, butter with canola oil, and added in walnuts, because we have two opened packets of them. Why? No idea. Oh and I used three small bananas instead of two medium. Heh.

Dairy-free Banana Bread

Tasted pretty good – we ate more than half of it for lunch! Yums!

My version of the recipe below the cut [click to continue…]


So Crispy

August 17, 2009 · 3 comments

I was asked, so here we go :)


Proportions are a little whacked, as I don’t really measure these things:
6 or so chicken bits like the one above. You could probably do drumsticks also!

Marinade with:
about half a cup dry cooking sherry
2 tablespoons soy sauce
a tablespoon sesame oil
about the same again of honey (though I kinds just drizzled mine in!)
tablespoon “Chinese Five Spice” from a jar.

Cook in about a 180 degree Celsius over for 30 minutes covered, then another 30 minutes uncovered.

Serve with whatever veges you can find (like steamed broccolini with oyster sauce. Yums!)


Rish's Gourmet Salad

August 5, 2009 · 1 comment


Ahh we love to go “gourmet” around here. That means few ingredients, minimal chopping and impressive results. Like this mushroom, rocket and romano cheese salad. Dress with Balsamic vinegar. Nice.

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Stewed Rhubarb

August 2, 2009

12 stalks of rhubarb juice and grated zest of one lemon 2 tablespoons orange juice (fresh or bottled is fine) Tablespoon sugar (the recipe reckons artificial sweetener, like Splenda, but I don’t have any, and don’t think it’s worth it!) Teaspoon ground cinnamon Teaspoon vanilla essence Put into a pot on low heat. stir stir […]

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Fruit Tingles

February 16, 2009

So Saturday night was Spent in Sydney for a high school friend’s 27th birthday. Let’s get over that since he’s turning 27, the rest of us will be shortly. Great views of the Harbour Bridge, good company, and probably too many fruit tingles. Fruit Tingle Recipe: 2 parts vodka 1 part blue curacao 1 part […]

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