Molly’s choc chip cookies!

My kids love love love cookies! When I bake these, the kids come out of hiding and go nuts, so they don’t last the day! We do manage to save one for daddy, our hard working hero! Have a go! You might just love these too! Oh yeah, and they really do go…. no picky for these, so here is our pet cat, Molly!



125 g butter

1 egg

1 cup brown sugar

1 cup plain flour

1 cup self-raising flour

Splash milk

1 tsp baking powder

4 tbs cocoa powder

Handful of white choc chips



Basically put everything together and combine well. Place heaped tablespoons on a lined baking tray about 5 cm apart and bake at 180 degrees Celcius for around 20-25 minutes until a little golden brown. You’ll smell them and know they’re ready! Let them cool on the trays….. but warning! Some might go missing as they cool….. if the kids are around, they’ll go like the best biscuits ever, cause they are!!

Molly’s choc chip cookies!

Mouth-watering muesli!

Breakfast, afternoon tea or on the go snack – however and whenever you like your muesli, this is a winner! It’s hands down an easy make, cheap as you want it to be with choosing whatever nuts or seeds you like that are in the budget, and lasts for a week stored air tight. Enjoy!


2 cups rolled oats

1 cup shredded or flaked coconut

½ handful sliced almonds

½ handful sesame seeds

½ handful macadamia nuts

1 tsp ground cinnamon

2 tbs coconut oil

100ml rice malt syrup, warmed up



Combine all dry ingredients together. Add the oil and the warmed syrup, and coat all ingredients. Place the mixture on a lined baking tray and spread it out. Bake at 180 degrees Celcius for 15 minutes, then toss the mix and put it back in for another 10 minutes. Once cooled you can add sultanas, dried apricots, or upon serving add berries or whatever you like! I like this served with greek yoghurt, or just with milk! However you enjoy your muesli, this is a good recipe!

Mouth-watering muesli!

Sweet spud and kale salad!

Simple and scrumptious. That’s all there is to say really!


3 sweet potatoes

5 garlic cloves

Olive oil

5 sprigs of kale

Sea salt

Handful of parsley, chopped



Heat a tray with a dash of olive oil in a 180 degree Celsius oven. Cut up your spuds and place them on the tray, giving them a wiggle around to coat in oil. Put the garlic on and shove the tray back in the oven for about 30 to 45 minutes. Put a dash of olive oil in a pan and chop up the kale, and into the pan it goes! Splash a little water on top and sauté for 5 minutes. Remove from heat. The kale should be bright green and smelling nice! Place the kale in a salad dish, and add the sweet potato to the top. Sprinkle with parsley and serve immediately! Eat the garlic too, it’s beautiful!


Sweet spud and kale salad!

Slow sweet chicken

Our guts needed a little love, not to mention something easy to digest, so this is where my slow sweet chicken came to be! With the honey, apple cider vinegar and the slow cooking process, all the good stuff is in there. This serves 8!! If you are on your own, it is a great cook up dish because it freezes really well! I hope you like it!


1.2 Kg chicken thing

3 yellow capsicums, roasted

1 can of pineapple with natural juice

¼ cup honey

Dash (big dash) of apple cider vinegar

1 tsp smoked ground paprika

Salt and pepper to taste


1 cup rice

Handful of chopped parsley



Layer everything in your slow cooker; roasted capsicums, a dash of water to cover them, then the chicken thighs, the honey on top, then the pineapple and juice, paprika, apple cider vinegar, a bit of salt and pepper if you like and top up with water until everything is almost covered. Slow cook for four hours. After four hours, undo and have a taste! It’s brothy, so pour in a cup of rice and put back to slow cook for one more hour. Then you’re done! Sprinkle with chopped parsley and mix through before serving!

Slow sweet chicken