BBQ Beef ribs

Ribs were on sale at the local butcher, so I couldn’t resist! Although ribs are a mix of fat and meat, the low and slow cooking method makes them really tender and they are a big family favourite!


4 beef ribs on the bone

½ cup brown sugar

½ cup BBQ sauce

Splash Worcestershire sauce

Splash of whiskey, I used Jameson’s Irish Whiskey




Combine the brown sugar, bbq sauce, whiskey and Worcestershire sauce in a small saucepan and stir on low until the sugar has dissolved. Crack pepper into the mixture. I do not add extra salt because the bought bbq sauce if salty enough, but add some if you like. Place the ribs in a baking dish lined with alfoil and pour the sauce over them, rubbing the beef, getting the sauce all over them. Put the dish in the fridge for a few hours. An hour and 15 minutes before you need them, grab the dish and put it in the oven on 160 degrees Celsius for 50 minutes. At the 50 minute mark, turn the heat up to 200 degrees and leave for 10 minutes. Take the ribs out of the oven and cover with alfoil or a large plate to keep the heat in and leave them sit for 10 minutes. Serve as you like. Warning – there is no real lady-like way to eat these little beauties, even if you start with cutlery the bone will get you!! Lol!

BBQ Beef ribs

Butterfly lamb

Feeling a little Mediterranean I thought I’d throw some herbs from the balcony in a dish, add some tang of lemon and get a lamb going! Turns out that was a good decision and I will be serving this to the family again. It was beautiful, and the next day I used the leftover meat on a homemade pizza with some feta, herbs and tomato. I hope you like it!


Leg of lamb, bone off and butterflied

Salt and pepper

1 lemon, chopped into pieces

Handful of basil

A few sprigs of thyme

A few lengths of oregano

Drizzle of olive oil



Lay the basil, thyme, oregano and lemon in the bottom of a roasting dish. Sprinkle with salt. Lay the lamb on top of the herbs to allow for infusion. Drizzle the lamb with olive oil, and dress with salt and pepper, rubbing it in. Pour ¼ cup water into the dish and place in the oven at 160 degrees Celsius for 1 hour. This is particularly lovely because when you eat the lamb, you honestly taste the herbs – they really go through the meat, and the lamb is moist and tender – don’t set the table with steak knives, butter knives will do! Enjoy!

The lamb placed on the herbs ready for infusion!

The end product! Delicious and moist!

Butterfly lamb

Turmeric chicken

We often need an immunity booster mid-week, especially with swimming lessons and other things going on, so I lean to turmeric. Here is a very simple way I get it in our diets without fuss or making the kids have some on a spoon with honey!


Chicken cut into tenderloins

2 tsp turmeric powder

A handful of oregano

Splash olive oil

Salt and pepper



Heat the olive oil in a pan, add the chopped sprigs of oregano. Put a splash of olive oil and the turmeric powder in a small bowl, stirring until combined. Add the chicken and coat thoroughly. Place the chicken into the pan on top of the oregano frying, and sprinkle with salt and pepper. Cook the chicken for 10 minutes, then turn and cook further until done. Serve with any veges or salad you like. See the capsicums on the plate above? I cut them and rubbed them with macadamia nuts all around the pan after I took the chicken out, to get all the scrumptious little bits coating them! This really is a lovely dish for your organs. Being simple and delicious it is a mid-week go to, and gives us the turmeric hit we need to keep us going!

Turmeric chicken

Caramel walnut cinnamon buns

Yes, caramel walnut cinnamon buns…. Heaven awaits! My dear friend Bonnie makes these a few times a year, so I just had to give them a go! Kids and adults alike all loved them. The aroma going through the house is of pure joy! The combination of the cinnamon with the caramel and nuts is just sensational. Give this a try when you have a few hours on your hands – you will not be disappointed!



For act 1:

25 g active yeast

125ml warm water

1 tsp caster sugar


For act 2:

125ml milk

¼ cup caster sugar

3 tbs butter

A pinch of salt


For act 3:

2 eggs

4 cups plain flour


For act 4:

200g butter

¾ cup brown sugar

1 cup walnuts


For act 5:

¾ cup brown sugar

2 tbs cinnamon powder

3 tbs melted butter



Act 1: Get the yeast activated! Dissolve 1 teaspoon sugar and the yeast in warm water and let sit for 10 minutes.

Act 2: Pour the milk into a small saucepan, heating at a low temperature for about 10 minutes, then add in ¼ cup caster sugar, the 3 tbs butter, a pinch of salt and stir until combined. Set aside to cool.

Act 3: Put the eggs, yeast mix and milk mix in a mixing bowl and stir. Add half the flour and stir, then gradually stir in the other half a bit at a time. Once the dough is formed, knead it on a floured surface until well combined and looking good! Place the dough in a metal bowl, cover and set aside for an hour. The dough will rise steadily, and a smell similar to light beer will be around!

Act 4: Melt 200g of butter on low heat, then stir in the ¾ cup brown sugar. Grease a good size baking dish, I used my roasting dish, with some butter. Pour this thick syrup in to the bottom, spreading it out a bit, then sprinkle with crushed walnuts. If you have bought whole walnuts, it is easy to take the shell off, put the nuts in a plastic sandwich bag and bash with a rolling pin to crumble without messing your whole kitchen – although, don’t look now – the kitchen for these buns is crazy!

Act 5: Roll your dough out to be as big as it can, but about 5mm thick. Spread the melted butter from act 5 over the dough. Sprinkle with brown sugar and cinnamon from act 5. Now you are ready to roll – lol! Roll the dough sideways, so you are rolling the longest length over and over. Cut the dough into portions, mine are about 5 cm long. Place each portion into your dish. Cover the dish with some cling wrap and leave for half an hour. In this time the dough will get fatter and fill out the dish more.

Sizing before letting sit.

The buns ready for the oven.

The finale: Bake the buns in your oven at 180 degrees Celsius for about 35 minutes, until beautifully golden brown. Once browned, leave for a few minutes before turning upside down onto a huge plate! Can you smell that?! Have a taste! It was so worth it, wasn’t it!!

Golden brown straight out of the oven, ready for tipping out!

Inverted – beautiful sticky loveliness!

Caramel walnut cinnamon buns