Salmon and vegetable pasta

My family entire family loves this quick pasta and it has loads of vegies, if you use a packet of pasta it is a super quick meal to prepare too!

400 grams smoked salmon (the off cuts or even canned salmon would be suitable too)
1 tablespoon olive oil
3 large cloves garlic
1 red onion
1 zucchini
2 yellow squash
300 grams snow peas
1 punnet cherry tomatoes
100 grams spinach
½ bunch dill
½ bunch parsley
1 tablespoon sundried tomatoes
400 grams smoked salmon (the off cuts or even canned salmon would be suitable too)
80 grams parmesan cheese

Pasta (or buy a packet)

2 cups plain flour
1 tablespoon oil
2 eggs

Use a food processor to make the pasta dough. Place the flour in the food processor. Turn on the processor and with the motor running, add the oil and the eggs. Continue blending until the mixture comes together to form a firm dough. If the mixture seems too wet or sticky to handle, knead in a little more flour by hand on a floured bench.

To roll the pasta, divide the dough into 4 portions. Using a pasta machine set at number 1 (or at the widest setting) feed each portion of the dough through the machine. Repeat this process with each portion of pasta on each setting, until you reach setting number 6, (or the highest setting on your machine). The pasta should be silky smooth and slightly elastic. Cut the pasta into fettuccini strips using the appropriate cutter on the pasta machine. Dust the bench with flour and carefully lay the lengths of dough aside until needed.

To cook the fettuccini, bring a large saucepan of salted water to the boil and cook the fettuccini for 4 minutes. Alternatively, the pasta can be cooked in advance, even the day before it is required. To do so, simply cook the fettuccini as above, cool and roll in a little olive oil and refrigerate until required. Reheat the fettuccini in the sauce when you are ready to serve the dish.

To make the pasta sauce: crush the garlic and slice the onion and saute in the olive oil over a medium heat in a heavy based pan. When the onion is cooked add the sliced zucchini and squash and continue cooking stirring occasionally until soft, over a low heat add the snow peas that have had the ends removed and cut in half, the halved cherry tomatoes, and roughly chopped spinach dill and parsley until only just wilted remove form the heat and toss through the salmon (unless you like it cooked through – put it in the pan earlier) and top with the grated or shaved cheese.



Super easy chocolate, fruit and nut slice

this is the EASIEST snack possible to make, and pretty healthy too, it satisfies my occasional sweet craving. You can use a mix of shredded coconut, dates, other dried fruits, nuts – almonds, cashews, cocao powder (or cocoa powder) you can roll them up into balls or press them into a tray for a slice. Others have suggested using pumpkin or other seeds to replace the nuts, so they are nut free for the school lunchbox.

1 cup dates
1 cup coconut
1 cup cashews
3/4 cup cocao powder
1 cup almonds

put all ingredients into the thermomix or blender with 1 tablespoon of water, blend for about 3o seconds and roll into balls or press in a tin to set in the fridge before slicing.IMG_2982

cacao slice

Orange and date cake with candied orange


This cake is a variation I have made to the Thermomix 30 second whole orange cake recipe, to make the cake in the thermomix put all the ingredients in the bowl and blend, so easy! I’ve dressed it up a bit by adding the candied oranges.

1 orange
200 grams butter
200 grams sugar
100 grams dates
3 eggs
300 grams self raising flour

1 cup icing sugar
1 tablespoon butter
warm water

Candied orange
1 orange
1 cup sugar
½ cup water


Puree the whole chopped up orange in a food processor. Cream the butter and sugar until light and fluffy beat in eggs and flour and beat in orange and finely chopped dates. Pour the mix into a 20cm greased and lined cake tin and bake in a 180 C oven for about 25 minutes or until golden brown and cooked through. Turn cake out on to a cake rack to cool.

To make the candied orange finely slice the oranges. Over a low heat in a large pan dissolve the water and sugar and bring to a gentle simmer add the orange slices and simmer for about 15 minutes turning occasionally until cooked through. Cool on a cake rack.

To make the icing beat the butter into the sugar and add just enough water to make a smooth runny icing, pour over cooled cake and top with the orange slices.
orange and date cake




lemon, carrot polenta cake with lemon syrup (gluten free)

This turns out surprisingly soft and super easy to make!

150 grams butter
2 carrots
zest of 4 lemons (juice for syrup)
150 grams almonds
160 grams polenta
1 1/2 teaspoon baking powder
3 eggs
60 grams honey

juice of 4 lemons
150 grams sugar

to make the cake put all the ingredients in the thermomix and blend on speed 10 for about a minute. If you are not using a thermomix blend the almond in a food processor until they are a fine powder, grate the carrots and beat well with all the other ingredients. Bake for approx 25 minutes at 180 C.

to make the syrup bring the sugar and juice to a gentle simmer over a low heat in a heavy based pot, leave to cool before pouring over the cake

lemon and carrot cake













Spinach and fetta frittata & some cooking with my kids

Brendan found a stash of eggs under your house from the girls so we have a bit of a egg build up, over 3 dozen! we made a spinach and fetta frittata and maggie made a batch of kiss biscuits they always want to make kiss biscuits, a little treat for their lunch boxes this week. Maggie(7) and Stephanie (5) can now pretty much make them on her own I do give her a hand with the mixing, in the thermomix, and with the oven but she does all the measuring, rolling, cutting and decorating.

Stephanie made the frittata mainly because she looooves cracking the eggs!

Spinach and fetta Frittata

Make a pastry base or pie crust to line your pie dish or tray if you want, see this recipe

12 eggs
100 ml cream
1 small onion
2 cloves garlic
2 bunches spinach (or 180 grams frozen cooked like I used today)
2 tablespoons basil
50 Grams fetta
50 grams parmesan
salt and pepper

crush the garlic, finely dice the onion finely chop the spinach and basil and mix all ingredients together well with the grated and crumbled cheeses. pour into a pie dish or baking tray and bake for 20- 30 minutes in a moderate 180C oven. serve with chutney and salad.

spinach fritt.jpg



IMG_1079IMG_1088stepIMG_1090spinach fritt

Stephanie who is my fussier eater loved the spinach frittata, and called it Stephanie’s spinach pie. I wonder if she would have enjoyed it as much if i had just plonked it down in front of her and she wasn’t involved in the making of it?? The Kiss Biscuit recipe is from my book The Real food for kids cookbook, the book has lots of well tested ‘cooking with kids’ recipes. The book makes a quality gift and I have a sale on now so grab a few copies for any upcoming baby showers, gifts for new babies, kids (or adults) birthdays or even christmas if you want to be organised!

Seafood Everyday Cookbook Launch

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Party Planning how exciting!! The Seafood Everyday book launch will be at 5.30 pm – 7 pm Saturday the 26th November at The Founders Room- Salamanca Arts centre (entry off Woobys lane). Everyone is welcome to come along and have a drink to celebrate the launch of the book, please RSVP to

After the launch at 7.30 pm there will be the Seafood everyday Book launch Dinner, sitting at large and long tables starting with my popular seafood chowder and freshly baked bread, followed by shared platters of delicious seafood dishes made from recipes from the book and dessert to finish. Bar with local wines and beers to purchase. $80 per person LIMITED SEATS AVAILABLE Buy your ticket at here. Ticket includes a copy of the book.


*Tickets are non refundable but are transferable. If you are planning to sit with a group please book together so I can seat you together.



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