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Monthly Archives: April 2013

Ham and pineapple pizza, the children’s favourite!

I had my lovely younger sister and her three children to stay for the weekend, it was a wonderful, busy and fun filled Sunday spent in Sydney city. The children reside in the country so taking public transport is somewhat of a novelty when they come to stay…. so we managed to travel by various means to and from my home on Sunday; train, tram and ferry all in the one day!

We visited the Powerhouse Museum and the boys loved the interactive Wallace and Gromit exhibition, I think that the planes and spaceships came a very close second! We then meandered through Chinatown to Cockle Bay for a late lunch by the harbour and after a few more adventures arrived home that evening… with three very hungry and tired children.

The children helped to make pizza for dinner [afterall it would be remiss of their Aunty to not serve their favourite foods!] It is always very hands-on preparation with multiple little hands vying for the toppings to assist and something that even the 2y.o enjoys creating. It’s such a quick and easy meal to make and every last piece is savoured by all…. win-win!

What is your fail safe, quick and easy crowd pleaser for children after a long day out & about?



Passionfruit melting moments

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Fruit celebration ‘cake’
























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creamy cauliflower soup with truffle oil

Creamy cauliflower soup, with truffle oil





















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B’stilla, pronounced pas-tee-ya, is a delicious pie traditionally made with young pigeon for special occasions…. but as these are rather hard to come by a chicken will suffice

This is a simplified version, and the end result is a fragrant chicken pie that will soon become a family favourite.


1.6kg free-range chicken, quartered

2 Spanish onions, finely chopped

1 teaspoon ground ginger

2 teaspoons ground cinnamon

1/2 teaspoon saffron threads

1/4 cup each chopped flat-leaf parsley and coriander

2 tablespoons olive oil, plus extra, to brush

50g butter

2 tablespoons caster sugar

175g blanched whole almonds, roasted, chopped

6 hard-boiled eggs, peeled, chopped

13 sheets filo pastry

Icing sugar and ground cinnamon, to dust

Place chicken, onions, ginger, 1 teaspoon cinnamon, saffron, herbs, oil and butter in a large saucepan.

Add 750ml (3 cups) water or just enough to cover chicken.

Bring to a simmer over low/medium heat, then cover and cook for 1 hour or until chicken is tender.

Remove chicken from pan and, when cool enough to handle, shred the meat, discarding the skin and bones.

Simmer cooking mixture, stirring occasionally, until reduced to 500ml (2 cups). Allow mixture to cool.

Preheat oven to 200°C.

Combine sugar, nuts and remaining cinnamon in a bowl. In another bowl, combine chicken, eggs and cooking mixture.

Oil a 23cm, 5cm-deep cake or pie tin.

Lightly brush a sheet of filo with oil, top with a second sheet and place in the tin to just cover the sides and base, extending beyond the tin on one side.

Repeat 5 times, arranging each double layer at a slight angle to the previous layer, so the pastry case looks like the spokes of a wheel.

Scatter half the nut mixture over the base, top with chicken mixture, then remaining nut mixture.

Fold in overhanging pastry, tucking excess down inside of pan. Brush remaining filo sheet with oil, fold in half and place on top, tucking in excess.

Brush the top with oil and bake for 35 minutes or until golden. If it browns too quickly, cover the pie with baking paper/foil.

Serve the b’stilla warm, dusted with icing sugar and cinnamon.


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