Easy caramel sauce

My family love caramel sauce! We use it on waffles on Bathurst morning, on ice-cream with caramel popcorn on movie night, as a side to scrumptious cakes… the list goes on! Making your own caramel sauce is pretty easy, and way less costly compared to buying it. This recipe makes about a cup, which is all we can handle at once! Have a go, you’ll fall in love!

Served with vanilla ice-cream and caramel popcorn! Feb 2017 166


6 tbs butter

1 cup caster sugar

½ cup cream


Served with waffles and bananas!Feb 2017 153


Put the butter in a saucepan and melt on medium heat. Add the caster sugar and swirl the pan a little until al coated. Now leave it! Don’t touch it! After about 3 minutes, give the saucepan a swirl, whilst twirling your hips too (it makes for good effect)! Leave it on the stove again. You will see the colour starting to darken and the sauce take shape. Once the colour has darkened and is bubbling a little, take off the heat and add your cream, stirring with a metal spoon. Vigorously stir the cream, no hip actions required, until combined and pale brown in colour. You can serve the sauce hot, or alternatively for a thicker sauce, cool it down and then place in the fridge for a few hours or overnight. This makes quite a thicker sauce. Please use this delicious sauce as you wish!

Straight outta the saucepan!

Feb 2017 149

Easy caramel sauce

Great white chocolate and toasted coconut slice

This treat just looks so scrumptious and beautiful, and tastes sinful! You can have the colours suit the décor of your Christmas party – if I was red and white I would use smashed candy canes in lieu of the pastel coloured boiled lollies, or I would choose darker coloured boiled lollies depending on the colour scheme. So no matter what colours you choose, this will look fabulous, and taste so naughty! Have a go, it is a simple pleasure that the kids can do on their own, it is tasty and enriches the festive vibe of your table!



300g white chocolate

1 cup rice bubbles

½ cup toasted coconut flakes

12 coloured boiled lollies

A sprinkle of little edible pearls



Place the lollies in a small plastic bag and bash with a rolling pin until crumbly. Melt the white chocolate over a pot of simmering water or in the microwave. Add the rice bubbles and toasted coconut. Spread into a baking tray lined with baking paper. Now sprinkle the bashed boiled lollies on the top and the little sparkles. How pretty is that!! Leave in the fridge to set if you live somewhere humid (we are in Queensland, Australia). Otherwise, if it’s snowing out, on the bench will set it fine! Chop into squares are serve to your family and friends!

Great white chocolate and toasted coconut slice

Spanish sardine pots

These are fabulous as a breakfast or a dinner. And so simple! I do not often cook with canned meat, in fact, I think sardines and anchovies are it! Because we have recently moved I had to run down the cupboard and use things up so we had some quite inventive dinners! This is a keeper, I’m making this again!!


Ingredients to make 4 pots

3 slices of light rye or a choice of bread you like

4 eggs

1  tin of sardines in tomato sauce

Handful of grated cheese you like

Handful of parsley, roughly chopped


Tear the bread and place it in the bottom of each pot/ramekin. Place some sardines on top, breaking them up a little with a fork. Crack an egg on top and pierce the egg with the fork to spread it out. Decorate with a little grated cheese and bake in the oven at 180 degrees Celsius for about 15 minutes. When they are ready, pop them out and sprinkle some parsley! Enjoy your delicious fish pots!



Spanish sardine pots

Self-saucing chocolate pudding

Do you love chocolate?! Do you love winter desserts?! If you answered yes to those questions, prepare yourself for love! This is the ultimate winter dessert for the family, individual or even a boozy dinner party. You can whip this up in ten minutes, and sit back whilst the oven does the rest. Are you ready for love?!


125 ml milk

60 g butter

1 tsp vanilla essence

¾ cup caster sugar

2 tbs cocoa

1 cup self-raising flour

½ cup brown sugar for on top

2 tbs cocoa for sprinkling on top

2 cups boiling water for on top



Stir the butter, essence and milk over low heat in a saucepan until melted together. Add the caster sugar and take off the stove. Add the flour and cocoa, stirring until well combined. Spray a little olive oil to cover a deep oven proof dish, then pour in the batter. Sprinkle the brown sugar over the top, and sift the cocoa onto the top too. Now gently pour over 2 cups of boiling water. Bake at 180 degrees Celsius for around 40 minutes. It will look like a spongey cake on the top, but when you break through with a spoon the true nature of the beast will reveal itself. An inch of sauce baby!! Serve on its own or with ice-cream! This is scrumptious! I hope you love it!

Self-saucing chocolate pudding

Beautiful banana bread

This is fabulous fresh and smashing toasted! It can be made ahead of schedule and frozen in inch thick slices. I send it in the kid’s lunch boxes, to work with my hubby and even serve it for breakfast on those beautiful autumn days where you just wake up wanting melted butter to ooze down something scrumptious!


125 g butter

1 cup brown sugar

2 eggs

Pinch of bi-carb soda

Sprinkle of cinnamon sugar

Sprinkle of nutmeg, less than half the sprinkle size of the cinnamon!

2 mashed overripe bananas

2 cups plain flour


Beat the butter and sugar together, then add the eggs one at a time. Add the mashed banana and spices and stir, then add the flour and bi-carb. Once combined really well, spoon into a lined log tray and bake at 180 degrees Celsius for approximately 50-60 minutes. The smell of your home will draw everyone in, and you’ll all be bananas together!

Beautiful banana bread

Homemade lasagne!

My hubby is a massive fan of Garfield the cat! And just like Garfield he loves his lasagne! This makes a very large dish, enough to feed 12 with a salad. It can be frozen in portions, and heats well. Because of that, it is my go-to cooking for a friend meal because they can store it away for the days they need a little love. It also happens to be the dish my hubby asks for frequently…. Have a go! I promise it is easy, and fresh, full of taste!


Meat sauce ingredients

4 button mushrooms, diced

1 carrot, diced

1 red onion, diced

1.3Kg premium lamb or beef mince

2 sprigs rosemary, chopped

4 sprigs parsley, chopped

700 g passata sauce

Salt and pepper to your liking


White sauce ingredients

125 g butter

½ – 3/4 cup plain flour

4 cups of milk

Salt and pepper to your liking

Other ingredients

250 g box of lasagne sheets

Salt and pepper

½ cup parmesan cheese, grated

1 cup cheddar cheese, grated



Splash a little olive oil in a pot and saute your onions, then add your carrot and mushrooms. After a few minutes on medium heat, add the mince and cook until mostly brown. Add most of the herbs (I leave a little for sprinkling on the top later), and the passata (a pure tomato sauce). Simmer on low for fifteen minutes or so. Whilst that’s simmering heat the butter in a saucepan. Once melted add the flour and whisk. If you like your sauce really thick add the ¾ cup flour, if you like it as viscous as honey, add only ½ a cup of flour. Add the milk and season to your liking. Constantly stir the milk into the butter mix until it seems combined. Leave without stirring on medium heat for a few minutes and it will start to thicken. Once it starts to bubble a little, whisk again and keep on heat until it is the thickness you like. Take off the heat.

And now for the build! Place one layer of pasta sheets on an olive oil sprayed deep rectangular oven dish. Then spoon about a third of the mince on top, then pour some white sauce on top, then cover with another layer of pasta. Repeat this twice more. This means you end up with three layers of everything, ending on the white sauce. Sprinkle your cheddar and parmesan cheeses on top and place your lasagne in the oven at 180 degrees Celsius for about 45 minutes. Serve with a lovely salad and it will be a scrumptious meal!

Homemade lasagne!

Protein ball slice

Do you ever buy those bags of protein ball mix? I purchase them from people having a crack at the markets. But I prefer slice, so I follow the directions adding 50ml coconut oil or what have you, then press it firmly into a slice tin. Then, I accidentally melt about 100g of dark chocolate and I accidentally lattice the slice with the oozing goodness…. So the whole thing becomes intentionally delicious!! Have a go next time you’ve bought a bag of protein stuff! You won’t regret it!

Protein ball slice