Healthy Oatmeal cookies

Yummy bikkies

I love the idea of a cup of tea and a biscuit. Those who know me can attest to that ! So I decided to create my very own biscuit and making it guilt free . Great for the kiddies and an awesome midmorning or midafternoon snack. It takes no time are very simple and easy to make.  


Wet ingredients :

3 bananas

1 tspoon vanilla extract or essence

1/4 cup olive oil

1 egg

1 tblespoon molassis ( optional)

Dry Ingredients :

1 cup almond meal

2 cup oats

2 tspoon Lebkuchen spice

!/2 tspoon all spice

1 tspoon mesquit 

I tspoon coconut sugar (optional)

1/2 cup hazelnuts

1/2 cup peacan nuts

1 cup dried cranberries

Speacial note:

For those who don’t like bananas you can substitute it with 1 cup of apple juice . If consistency is a little runny just add almond meal.




Pre heat oven to 200


Get 2 large bowls

In one put all dry ingredients in one bowl . In blender finely chop nuts and cranberries add to mix.

In second bowl add all wet ingredients and blend well. 

Pour wet ingredients into dry and mix well .

On a large baking tray ,line with baking paper . Using a tablespoon put onto baking paper making a ball and press them a little to make them flatter.

Bake for 15 to 20 min.


Remove and allow to cool. Place on cake rack and once cooled put into an airtight container.

Enjoy with your favourite cuppa x


Grilles Salmon with Miso

Grilled Salmon with Miso


おいしい – Oishii !!

Oishii  ! is the Japanese word for delicious and this dish is . Very simple but tasty . I made this is in 30 min and loved it , I hope you do too. Although the flavors are distintively Japanese it has a little western twist with the baked Potato and Broccoli . 



  • 6 potatoes ( I use dutch cream or deseree ) cut into quarters and par boiled
  • 1 bunch broccoli cut into florets
  • 3 glove garlic
  • 3 tablespoons olive oil
  • 1-2 tablepoons sesame oil
  • 1 tablespoon Coriander leaf
  • Garlic and ginger salt
  •  salt and pepper
  • 3 tablespoons white miso (soybean paste; found in the refrigerated section of the supermarket)
  • 1 tablespoon rice vineger
  • 4 pieces of salmon fillet
  • Japanese sushi spice to garnish ( found in japanese section of supermarket )
  • Wasabi paste
  • Japanese mayo


Heat oven to 220

Boil potatoes until soft

In a large baking tray place olive oil, sesame oil , garlic,broccoli, coriander leaf and garlic and ginger salt. Once potaoes are ready drain and smash ( do this by placing lid on pot and banging on the bench,) this fluffs them and makes perfect when roasting. Toss ingrediants around dish to coat evenly in oil and salt. You can add aliitle more if desired.

Bake for 15- 20 min or until potatoes crispy . make sure you continue to toss occassionaly whilst cooking ensuring all potatoes cook evenly.

Meanwhile, in a small bowl, whisk together the miso, vinegar, 1 tablespoon of the remaining oil, and 3 tablespoons water.

Heat the remaining teaspoon of oil in a large nonstick pan over medium-high heat. Season the salmon with ¼ teaspoon each salt and black pepper and cook until opaque throughout, 3 to 4 minutes per side. Sprinkle with the japanese sushi spice, and serve with the vegetables then drizzle with the sauce .

Serve with wasabi mayo = delish.

O shokuji o o tanoshimi kudasai
“enjoy your meal” 

Kerry’s sweet spiced apple pie !

Spiced Apple Pie !!!

I know it’s bad for you but , well they’re just too good. Simple to make and divine to eat. You can Make them Individually or as one large pie !

You can also use Gluten free pastry !

So lets get started…



  • 1.5 kilos pink lady apples (about 6)
  • I kilo Granny Smith apples (about 5)
  • I lemon squeezed – fresh lemon juice
  • 1 teaspoon vanilla essence
  • 1/2 cup apple cider
  • 5 tablespoons packed brown sugar
  • Ice cream,  cream or Coconut yogurt for serving




  1. Peel and core the apples; cut into 1-inch chunks. Add to a large, heavy pan  and toss with the lemon juice. Stir in the cider, sugar, lebkuchen, vanilla, Chai and salt; cook over medium-high heat, stirring occasionally, until the liquid reduces, 18 to 20 minutes. Lower the heat to medium and continue to cook, stirring frequently and breaking up half of the apple chunks, until the apples are tender and the mixture is thick, about 12 minutes more. Remove from the heat; let cool to room temperature.
  2. Meanwhile, position a rack and a baking sheet in the center of the oven and preheat to 180-200  .Line Pie tray with baking paper and shortcrust pastry and put in oven for 10 min take out .  Let the pie shell sit at room temperature for 15 minutes; fill with the cooled apple mash . Gently pull the sides of the pie shell away from the pan, folding the dough about 2 inches over the filling and pinching together where necessary top with puff and press edges with a fork 
  3. Brush the dough with the beaten egg. Bake until the crust is golden, 50 to 55 minutes. Transfer to a rack to cool. Serve warm or at room temperature with the ice cream or simply add cream . Coconut Yogurt is amazing and a healthier option !!

Pumpkin and Mushroom pie with Goats Cheese Chevre

Comfort food !

One of my favorite things about winter is comfort food. Today I am going to introduce you to my Pumpkin and Mushroom Pie wirh Goats cheese Chevre. I will also do a gluten free option. I will also include shortcrust pastry recipe and coconut flour gluten free pastry . I do love Pampas though, again if you’re short on time they are just as good. I am  again going to be  using some of the spices from the Moroccan Bean Soup from Gewurzhaus my one stop spice shop as I want you to see how else you and use the same spices in differant recipes  ! Note you don’t have to use exactly what I use in spices but trust me the results speak for themselves , The proof is in the Pie ! Here again is their link to order all your spice needs  , It couldn’t be easier !

It’a all about the filling so lets started… 


2x tspn Bush tomato

2 tspn Tarragon

2 tspn Winter soup mix

1 tspn Bouguet Garni

2 tspn herb rock salt

 1/2 cup fresh Oregano

1/2  cup fresh Parsley 

3x bay leaves

Pepper and salt to taste

400g diced pumpkin

2 cloves garlic finely choppd

1 brown onion chopped 

800g mushrooms ( I use 3 differant types, swiss brown, button and field , approx 260g give or take of each) chopped but roughly  as you want them chunky !

100g Goats Cheese Chevre ( go to a good Deli for this it’s easy to find I recommend stocked as it’s an amazing Deli  and this is their link )

150ml (approx 6 cups) stock Chicken or Veggie links : &

1 sheet Pampas short crust pastry 

1 sheet Pampus puff pastry. 

links to recipes for pastry if you want to make your own: 

Gluten free:



Pre-heat oven 180-200 

1. Heat oil in large pot add onion, garlic sprinkle with rock salt cook on medium heat for 10 min or until soft.

2. Add chopped mushrooms , bush tomato and cook for another 10 min stirring occasionally . 

3. Add chopped pumkin and stock. Stock should just cover ingrdients. 

4. Add Bay leaves, Tarragon, bouguet garni , oregano and  winter soup, Bing to boil then simmer for around 30 min. Add Parsley. 

5. thicken with cornstarch or plain flour. Put either in a cup add water using a fork make sure you get all the lumps out before you add to the you filling. Stir until thick turn off heat and let it rest. With Gluten free I thicken with Potato , mash it first and add.

6. Line your pie tin with baking paper and then  shortcrust pastry ,trimming excess edges. put in oven and cook for 10 min .

7. Put pie Mixture in smooth around so it’s even and then add your goats cheese , crumbling all over the top of your pie. 

8. Seal pie using puff pastry folding in edges and pressing with a fork. Beat 1 egg and brush accross top. 

9. With Gluten free follow same procedure but watch edges as they can cook faster. If this happens put foil on edges.

10. Cook for 40-45 min.




so delish !

Serve with Mash Potato and seasonal vegetables. 

Gluten free option !

I put this in a ramekin and put pastry just on top.

Kerry’s Cabbage Rolls


One of my favourites!!

I have been wanting  to perfect this recipe ever since I gave up eating red meat.  I was lucky enough a long time ago to work at one of Melbournes best Greek restaurants “Agape” in Richmond. There was a lovely lady in kitchen who worked too hard, but created the best cabbage rolls I have ever tasted !. I highly recommend them as well as the rest of the menu at Agape . Then to my joy I found what I considerd to be the best vegetarian Cabbage rolls at a deli at Prahran market, since then I  have been trying to replicate them ….  and last night I did !! 


This is a proccess but one that is worth it!


1 large cabbage core removed ( use a large knife) 

Mixture :

2 medium eggplants cut into 1/4 ” disk brushed with olive oil and infused with the best grilling spice ever !

1 kilo ripe tomoato chopped 

1 brown onion chopped and pan fried  with –

2 clove garlic and add 1 tspoon herb salt cook until soft

2tblspoon butter ( i use nuttlex works the same and is better for you )

11/2 tblspoon dried spearmint

1 cup fresh dill chopped

1/2 tblspoon cumin

1 cup fresh parsley

1 cup olive oil 

Garlic salt and pepper to taste 

2 cups vegetable stock

2 bay leaves

Lemon sauce :

1 cup vegetable stock

3 eggs

1/2 -1  cup lemon juice, freshly squeezed ( add as much lemon as you would like )

1/4 teaspoon salt (or to taste) 

1/4 teaspoon pepper (or to taste)


In a large pot bring water to boil reduce to a simmer and place cabbage in for around 5 min lid on. You want it to be tender. Once soft enough ( do not over cook!) remove from pot allow to cool.

In a large bowl combine all the mixture indredients. With eggplant continue to brush them with infused oil until cooked, around 8 -12 min or when soft. Put into a blender and add to mixture. 

I would like to emphasize the Gewurhaus Greek Grilling spice . It is a must have for this recipe as it makes the eggplant sing !! If you are a meat lover this spice is perfect for that as well. So please try and use it. I highley recommend it as I do all their spices.

Once cabbage is cooled take half of one leaf add approx 11/2 tblspoon and roll like a cigar ! Put mixture about an 1″ from top roll top over and roll down fold in sides  and then complete roll to have perfect cigar shape ( see image)

Place rolls in a large deep Skillet cover with stock , add bay leaves  and place plate on top then lid. Cook on simmer for approx 35-40 min.

Lemon sauce :

Bring stock and lemon to simmer in nonstick saucepan, lower heat and keep warm.

Beat eggs with electric mixer until mixed.

Blend half of warm stock into eggs in electric mixing bowl.

Pour egg mixture into rest of warm stock in saucepan; heat over low heat, stirring constantly, until mixture coats back of spoon (do not boil).

Season with salt and pepper (optional).

You can also add a dollop of butter for extra richness.


Serve with lemon sauce and sprinkle with dill. You can serve with a greek salad or just have on there own .

You can also eat them cold . I hope you enjoy this recipe . It’s one of my favourites.

απολαύσετε το φαγητό σας
“enjoy your food”

Nigella’s Mexican Lasagna


This one of my favorite things to make. It’s delicious healthy and easy . I first discovered this recipe through the amazing Nigella. She is a wonder and although her recipes can tend to be a little ahem … indulgent this is not.

I have added a few of my own touches as well and It’s even better the next day ! One of the  key ingredients is goats cheese chedder , you can  also use Sheep .The more aged the better. This is a stong and full flavored cheese but not overpowering, perfect also with a class of wine, if you so desire !! You can you use normal chedder , but the result won’t be as fabulous or tasty . I also use a mixture of organic black beans and kidney beans to mix it up a bit .

It’s so exciting as mexican has really taken off in Melbourne with so many new incredible mexican restaurants opening stayed tuned as I will be doing reviews on some of them and highlighting recipes from each .

Lets get started…


1 bunch fresh Corriander shopped ( half for sauce and half for Avocado salsa)

1 red Capscicum chopped and cubed 

( you can finely put them them in a food processor as well for a less chunkey sauce )

1 yellow Capsicum chopped and cubed

1 large red chilli (mild) finely chopped and seeded

1 spanish (red) onion finely chopped

2 cloves garlic finely chopped

450g cooked  organic black beans ( soaked overnight)

2 tins (450g) corn drained

250g  kidney beans drained

2x tins chopped tomato

1 tblspoon tomato paste

2 tspoon garlic salt

1/2 tspoon bush tomato

1/2 tspoon smoked paprika

1/2 chilli Jalapeno (ground ) opitional for more spice !

2-3 cups of goats/sheep cheese chedder grated

6-8 tortillas ( wholemeal) there is also a gluten free option.


2 ripe Avocado 

2 limes juiced

2 tspoon Guacamole spice

1 cup chopped corriander

Jalapeno chilli’s 


Heat large skillet with olive oil.

Add onion , garlic and chilli .

add garlic salt and cook on medium for approx 10 min.

Add capsicum , bush tomato and parika and cook until soft. 

add 2 tins tomato and

2 tins water ( just use cans as a measuring source) and tomato paste.

If you want more spice you can add ground Jalapeno.

cook for approx 30-40 min on  medium. add chopped corriander also use bottom with roots as it adds more flavor. 

Put beans and corn into a large bowl , add almost all the cheese but leave enough to cover top of the dish. Mix well. You can also add  fresh corrander  chopped if you  like.

Now you can use a round deep baking dish or a large rectangle one. I have used my well used and loved rectangle one ,  laying 2 to a layer.


Layer bottom of tray with 21/2 scoops os bean mixture. Add 21/2 cups of sauce ( enough to cover ) then lay 2 tortilas. Repeat process , keeping enough sauce to put on top on lasagna with rest of cheese. Bake for 40-45 min .



Avocado Salsa

Avocado salsa

Put advocado in a bowl add lime , jalapinos and chopped corriander . Sprinkle with Guacamole spice and mix well. 

When cooked take out and let in rest for 10 min . Cut into sections and serve with Avocado salsa, enjoy !

Que aproveche!


French Lentil Soup with Garlic Bread

The Star of lentils.

I love this soup as it’s heart warming , filling and a little different. Featuring the spice star anise and crusty toasted garlic bread , a must this winter.


680 grams Kent pumpkin , chopped

1/2 cup / 120 ml water

1 tablespoon olive oil

 Herb sea salt I use :

1 cup/ 200 g green lentils, rinsed

5 coins ginger, 1/8-inch thick

1 whole star anise :

6 cups / 1.5 liters water

1 teaspoon sea salt, plus more to taste 

1/4 cup / 60 ml olive oil

1 yellow onion, chopped
1 leek,chopped
1 fennel bulb, chopped

red pepper flakes

Crusty yummy bread – day old preferred. – is a great option for croutons infused with oil and brushed over bread .


Preheat oven to  220C

 Cut the pumkin in half and remove the seeds.

Oil and salt the pumpkin and roast cut side down (in a rimmed baking pan) with the 1/2 cup / 120 ml of water poured into the pan. Roast until tender, about 35 to 45 minutes. When cool enough, scoop out cooked pumpkin and set aside.

In the meantime, in a medium saucepan, combine the lentils, ginger, star anise and water. Simmer until tender, about 30 minutes. Add 1 teaspoon salt.

In a large stockpot combine the olive oil, onion, leeks, fennel and additional salt. Cook covered over low heat until vegetables soften, about 7 – 10 minutes.

Remove the star anise and ginger coins from the lentil sauce pan, then add the lentils, lentil broth and pumpkin to the vegetables in the stock pot. Stir well and cook for another 15 minutes or so, allowing the flavors to blend. Add a pich of chilli flakes for more spice .

Serve as is, with lemon or topped with lots of garlicky homemade croutons.*

*For the croutons I simply ripped up the remainder of a day-old loaf of bread into tiny shreds, doused it in olive oil, garlic, and a bit of salt,  you can however use really good garlic salt infused with olive oil as well and toasting it in the oven until golden and crunchy –  oven was set to to a high temp around 250 .


Warming soup

Dads warming soup

This soup isn’t mine, but I had to share it with you as it was made by a daughter for her heart broken dad, after the death of his favorite pet. Made with love , which is the basis of all great food.


2 cups / 400 g split red lentils, picked over and rinsed well

1 tablespoon turmeric

4 tablespoons unsalted butter

fine grain sea salt

2 large onion  diced

2 teaspoons ground cumin

1 1/2 teaspoons yellow mustard seeds

1 cup chopped corriander
Juice of three lemons, or to taste

1 large bunch of spinach leaves, chopped

plenty of cooked (warm) brown rice, to serve

plenty of plain Greek or coconut yogurt to serve 



Put the lentils in a pot with 7 cups / 1.6 l water, the turmeric, 1 tablespoon of the butter, and 2 teaspoons salt. Bring to a boil, then lower the heat and simmer, covered, until the lentils are soft and falling apart – twenty minutes or so. Puree with a hand blender. Add more water until the soup is the consistency you like, then taste and add more salt if needed. Keep the soup warm/hot.

While the lentils are cooking, prepare the onion. In a skillet over low heat cook the onion in 2 tablespoons of the remaining butter along with the cumin and mustard seeds, stirring occasionally. When the onions have softened, roughly 10 or 15 minutes, add the cilantro and cook for a few seconds before removing from the heat. Add the onion mixture to the soup, then add the juice of the lemons, one lemon at a time – until the soup has a nice bit of tang. Also, add more salt to taste at this point if needed.

Just before serving, add the last of the butter to the skillet, when hot add the spinach and a good pinch of salt. Stir well, and cook just long enough for the spinach to collapse.

Serve by placing a scoop of rice in each bowl, then soup, spinach, and a dollop of yogurt.



Italian Brodo !!

Winter Magic

Brodo is the Italian word for broth . This is one of my absolute favoite soups for winter. Hearty and simple . You can make a clear broth like the Italians  using the same ingrediants I am using, although I choose to chop them finely and keep them in adding more colour so a little aussie as well !!


I large free range/organic chicken – always use the best produce when eating meat as it results in a better product !!

 I take skin off  as this makes it less fatty and healthier . If you want fat keep on thats fine but more labour intensive as you have to skim fat off the top of soup. 

2-3 carrots finely chopped

1 brown onion finely chopped

half bunch celery finely chopped

1 red chilli finely chopped

2 cloves garlic finely chopped

 2 ltres Chicken stock (massel ) or

1 tblespoon Tarragon ( dried)

2 tspoon bouguet garni

2 tspoon herb rock salt

1 bunch parsley

I lemon juiced

fresh  Cheese Tortellini or your pasta of choice . You can make from scratch but I prefer to buy mine from any of the hundreds of  good italian delis or pasta specialtie stores. If you are gluten intolerant use Gluten free pasta , lentils or Barley. 

I’ve included this tutorial :

parmesean or peccorino cheese grated again purchase from a good deli !!


To get all my vegatables finely chopped I use a food processor to get the results needed , this ensures the ingridients blend well into soup. No chunks !

 Heat oil in a large pot

Add chopped onion, garlic and rock salt . Cook on medium for approx 10 min . 

Add chopped carrots,celery and chilli and cook until soft approx 10 min stirring occasionaly .

Add chicken stock and spices then place chicken into the pot. Cook on medium for a approx 40 min to an hour. Turn off. Add lemon

Take chicken out and place into a large bowl. Wait for it to cool and pull meat away and place back into soup.

I then cook my pasta seperately and add when I serve , it takes no time and it doesn’t to continue to expand in the soup. 

Once served add a handful of chopped parsley and grated cheese. 

note: if you want a clear broth just follow stock recipe.

This is my take on brodo . I hope you enjoy it xx


Leona’s Zesty soup

Winter zest

The wonderful thing about this soup is again, it’s so simple and so good for you. The reason for the zesty lemon in this soup is that  that not only is it delicious but it also  brings out the iron content in the spinach. So very good for you.

This is one of Leona’s favorite soups I have made , so I’ve named after her 🙂


3 tablespoons extra-virgin olive oil

2 cloves garlic, chopped

2 medium onions, roughly chopped

1 tspoon (or a big pinch) of  Garlic salt

1 tspoon dried mint

2 1/2 cups potatoes (2 medium) cut into 1/2-inch cubes

2 1/2 cups zucchini (2 medium), loosely chopped

4 cups vegetable stock

4 cups fresh spinach leaves, loosely packed

1 cup corriander, loosely chopped

one lemon juiced



In a large, thick-bottomed pot over medium-high heat, add the olive oil.

When the oil is hot add the garlic and onions and saute for a few minutes along with  salt – just until they soften up a bit. Stir in the potatoes and zucchini. Add the stock and dried mint.

Bring to a simmer and cook until potatoes are soft throughout, roughly 10-15 minutes. 

Stir in the spinach, and wait for it to wilt, just ten seconds or so. Now stir in the corriander. Puree with a hand blender until smooth. Whisk in a big squeeze of lemon juice. Now taste, and add more salt if needed. Finish with a drizzle of olive oil and serve.

There you go quick, easy and totally delish. This might be your favorite too  just like Leona !!
Enjoy xx