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Have you every craved something but you couldn’t be bothered to make it because you just didn’t have the time or take out was easier?

Well that’s why we made this food blog. One of our priorities is sharing recipes that take minimal effort and time to take, because you should really be spending more time eating than cooking?

Another reason we made this blog was because whenever we tried to find a recipe, we had to sift through a 1,000 word essay about why they like this recipe before we can even judge for ourselves. Not anymore, here, we get right to the recipe.

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Cherry Ripe Cookies

The best thing about these cookies is how versatile they are. If you don’t like cherry ripe, then you can substitute it with anything you like such as crunchie, bounty, or plain old choc chip cookies.

I thought of this recipe because I was craving brownies but I didn’t have enough cocoa powder, and in the midst of COVID-19 we’re not meant to be going to the shops seven times a day, so I had to improvise. What could I do with 1/4 cup of cocoa that was still going to hit those chocolate cravings?

Mind you, I also didn’t have any chocolate chip cookies so I used some choc cherry bites I had bought back in December for a Christmas Gift that I never gave. It turned out like some indulgent Subway cookies, so it was a win overall.

This recipe can be made vegan by leaving out the egg.

Ingredients

  • 1/4 cup of cocoa powder
  • 1 and 1/3 cups of plain flour (or all purpose flour)
  • 1 cup white sugar – coarse
  • 1 egg (small or medium works best)
  • 2 tablespoons of Vanilla Essence
  • 1 pinch of salt
  • 2 spoons of vegetable oil
  • 1/2 cup of butter – melted (I use olive butter which is vegan however you can use whatever butter you have)
  • Filling of choice: I used cherry ripe and fresh blueberries but you can use what ever you like such as chocolate chips, Bounty, Lind etc.
Cherry ripe pieces added to the batter

Method

  1. Pre-heat oven to 175 degrees Celcius (350 degrees F) and line a baking tray with parchment paper of a silicone oven safe mat
  2. In a medium size bowl combine the following:
    • Cocoa powder
    • White sugar
    • Butter
    • Vegetable Oil
  3. Combine these well and add in the egg, pinch of salt and vanilla essence
  4. Sift in the flour (optional: You can add baking powder)
  5. Stir all your ingredients till they are well combined and add in your filling of choice. I added in finely diced cherry ripe chocolate bites to the batter
  6. Optional: I halved the batter at this stage, and added in fresh blueberries to the other half of the batter
  7. Scoop 1-2 tablespoons of dough onto the baking sheets – you can press them down for thicker cookies or leave them as a ball for thicker cookies. I prefer mine thin to I pushed the dough down with a spoon
  8. Bake in the preheated oven for 12 minutes – the cookies will come out soft after 12 minutes but they are cooked, leave them to rest on a cooling tray or plate for another 10 minutes and you can see then harden up.

Pastry Pizza

Feel like pizza but don’t want to make it from scratch? Have no pizza base or many ingredients? Perfect meal if you are currently in lockdown due to COVID-19.

I always have puff pastry sheets ready in my freezer, so when I feel like pizza I just make a pizza…on a puff pastry sheet. You can buy these puff pastry sheets from most stores and they are a staple in my house.

Not only is this actually a great meal it’s a brilliant snack for after work or school for all ages. It’s also substantially healthier than pizza’s as you don’t have that much cheese as well as a low carb base option.

Ingredients

The best thing about this recipe is that you can put whatever you want on top and it’ll taste bloody delicious, here is a rough ingredient list but like I said, put whatever you have.

  • Pasta sauce or tomato sauce for a base – I always have leftover tomato sauce from pasta jars, a small quantity that is too little for pasta but just the perfect amount for this puff pastry pizza
  • Mushrooms
  • Capsicums (red, green or yellow)
  • Onion
  • Leftover salad leaves such as spinach or even rocket
  • Shredded cheese, or any cheese you can break up over the pizza
  • Herbs (optional: Oregano, Rosemary, Thyme, Onion salt, Garlic salt, Paprika, chilli flakes etc.)
  • Olives
  • Jalapeños
  • Tomatoes / Sun-dried tomatoes
  • Anything else you have including eggplant/zucchini etc. You can also add salami or other cooked meat or cured meat (Preferably pre-cooked to make baking time quicker).

Method

  1. Preheat the oven to 200 celcius (390 F)
  2. Thaw the puff pastry, either by leaving it out while you chop all your ingredients to a small dice, or if you forget just pop it in the microwave for 10 to 15 seconds which generally makes it perfect.
  3. Add a spoon/two of tomato sauce or pasta, whatever you want for the base. You can even add basil or pesto or even just butter if you have nothing.
  4. Top the pastry with all the ingredients you have plus the herbs. For even distribution you can even add all these ingredients to a bowl, add some olive oil and add the herbs/seasonings, otherwise if you’re lazy like me just add them straight onto the puff pastry sheet.
  5. Top with the cheese, sometimes I even use just sliced cheese and break it up, but I also just leave the cheese off for a Vegan alternative
  6. Cook in oven for 10-15 minutes, check constantly as it doesn’t need that long to cook. Ideally you would have cut all your ingredients small so they all cook quickly. When using eggplant, meat of heavier vegetables you might want to cook them a bit beforehand so they’re not raw.
  7. You can drizzle a sauce of your preference on top before serving, or just eat it like that.

Chorizo Fettuccine Pasta

You can use any type of pasta for this sauce but a typical rule I go by is:

a) Fettuccine/Tagliatelle and longer types of pasta when you have bigger pieces of meat/veggies and a rich sauce

b) Penne/Orzo/Fusilli/Orecchiette when you have smaller pieces of meat/veggies – I generally go with option ‘b)’ when I don’t have much veggies at home or not enough chorizo, this way it wraps into the pasta making it more flavourful.

So depending on your mood + what you have at home, just alter this recipe to your needs.

Ingredients

  • Type of pasta – I used a mix of plain and spinach fettuccine
  • 2 chorizo sausages
  • 2 big white onions (or 3-4 smaller ones)
  • Handful of mushrooms of your choice (inc. exotic mushrooms if you have any)
  • 1 red capsicum (also called bell peppers)
  • Cherry tomatoes (cooked separate to the sauce)
  • 1 large tomato (for the sauce)
  • Pasta sauce or 1 can of diced tomato sauce
  • 1 to 2 glasses of water
  • Herbs (optional)
  • Oil of your choice

Method

Roast the cherry tomatoes first so they cook while you make the sauce
1. Combine the cherry tomatoes, oregano and olive oil together in a bowl and place in the oven at 180 degrees C (356 F). These will roast while you make the rest of the sauce

Pasta – cook as per the instructions on the packet

Sauce

Chorizo Prep: Take the casing off the sausage and break it up into small pieces with your hands. I like to mince it as small.

Veggies Prep: Cut everything into small dices, mushrooms can be bigger as they shrivel up.

  1. On a medium to high flame, add two to three tablespoons of oil. Add in onions and stir on a high flame and then reduce the flame to low, this way the onions can cook our for 5-10 minutes without burning.
  2. Once the onions are translucent with a tad golden brown colour, add in your minced up chorizo and cook for another 5-10 minutes depending on the size of the meat.
  3. Once the chorizo looks cooked, add in your mushrooms and red capsicums, cooking on a low heat for another 5-10 minutes. (Optional: Add in any herbs of your choice, because this is a meat sauce I don’t really add in oregano or rosemary but I have in the past and it still tastes great)
  4. Once everything looks cooked add in your pasta sauce (or can of tinned tomatoes etc.), preferably plain or with basil to the mixture. Stir well and then add 1 to 2 glasses of water. The water varies depending on how long you want to cook your sauce. Adding water breaks down the sauce and allows it to thicken with new flavours, giving it a richer taste. Do not skip adding water, if you’re running low on time just add less.
  5. I like to cook the sauce for 20 minutes or longer if I have time, just adding more water if it thickens up too quickly.
  6. Add in the diced tomato 5 minutes before you want to take the sauce off, and add the roasted cherry tomatoes 2 minutes before you take the sauce off. The tomatoes give it a fresh taste, breaking through the rich sauce.
    Tip: you know the sauce is done when you can see oil come over the sauce towards the end, all the extra oil generally floats to the top.
  7. Add in the cooked pasta with 1 spoon of the pasta sauce to help bind it all together
    Optional: Top with basil and parmesan cheese – I generally don’t have these on hand so I don’t bother but if you do…why not?

Quiche

The best thing about making a quiche is that you can fill it with anything. This is vegetarian but you can add sliced ham or prosciutto.

Ingredients

  • 1 onion
  • 1 Red capsicum
  • 1 cup button mushrooms
  • 6 small eggs ( or 4 large eggs)
  • 3 tablespoons balsamic vinegar
  • 1 sheet of puff pastry – thaw for 10 minutes
  • Shredded cheese – handful or two
  • Cherry tomatoes
  • 2 tablespoons of milk of your choice (vegan milk is also fine)
  • Seasoning/s: Salt, pepper, onion salt, garlic powder, oregano

Method

  1. Preheat oven to 250 degrees C (482 F)
  2. Cut all your vegetables/ingredients into thin slices
  3. On a medium flame on the stovetop, cook the onion, capsicum and mushrooms together for 5-10 minutes until soft
  4. Add the balsamic vinegar to the vegetables and take off the stove and let it cool down
  5. In a tray, line it with baking powder and place the puff pastry so it frames the tray
  6. Depending on your oven, you can cook the pastry so its par cooked before adding the filling, otherwise you can add it to raw pastry
  7. In a mixing bowl, crack the eggs and whisk, seasoning with oregano, salt, pepper and some balsamic vinegar.
  8. Add 2 tablespoons of milk and a handful of cheese to the egg mixture.
  9. Mix the egg mixture for 1 minute and add the cooked vegetables to it and combine
  10. Pour the egg mixture into your pastry and place sliced cherry tomatoes on top
  11. Bake for 10-15 minutes till cooked, or till a knife comes out clean when you insert a butter knife

Sundried Tomato & Mozzarella Tortellini

How to spice up any vegie filled tortellini or ravioli you buy from the supermarkets. This sauce take you less than 15 minutes.

Ingredients

  • Sundried Tomato & Mozarella Tortellini (Or any other filled vegetarian pasta)
  • 1 cup button mushrooms – sliced
  • 4 tablespoons olive butter (or normal butter)
  • Pinch of salt
  • Cherry tomatoes
  • 3 teaspoons olive oil
  • 1 table spoon of balsamic vinegar
  • 1 teaspoon oregano
  • 1 teaspoon rosemary
  • Fresh basil leaves (optional)

Method

Roast the cherry tomatoes first so they cook while you make the sauce
1. Combine the cherry tomatoes, oregano and olive oil together in a bowl and place in the oven at 180 degrees C (356 F). These will roast while you make the rest of the sauce

Pasta – cook as per the instructions on the packet

Sauce

  1. On a medium to high flame, melt the butter fully and let it start to bubble and go a bit brown. When this happens, reduce the flame to low and add the mushrooms
  2. Add a pinch of salt and rosemary and let the mushroom cook till they are soft
  3. If the mushrooms soak up all the butter, add some more and then a few tablespoons of balsamic vinegar, this gives it a nice tang and cuts down the richness of the butter
  4. Add the roasted cherry tomatoes, cook for 1-2 minutes and turn off
  5. Combine the cooked pasta and top with a few fresh basil leaves

Pinwheels (V)

What’s a pinwheel?

Well it’s the easiest, laziest and most delicious snack you can make. This recipe is Vegetarian/Vegan but you can add shredded ham or salami.

Ingredients

  • 1 sheet of puff pastry – leave out for 10 minutes to thaw
  • Whatever you want for the filling, for this recipe I used the following
    • 1 x Onion
    • 1/2 Red & 1/2 Green capsicum
    • Pickled Jalapeños
    • Spoonful of sun-dried tomatoes
    • 6 small button mushrooms (or mushrooms of your choice)
    • Small beetroot
    • Spoonful of green pitted and stuffed olives (you can use any other kind)
    • Generous handful of baby spinach
    • Leftover rocket leaves (you can also use any other salad leaves)
    • Handful of shredded cheddar cheese (leave out to make it vegan)
    • A few chunks Paneer (Indian cottage cheese; leave out to make it vegan)
    • 1/2 teaspoon of salt
    • 1 garlic – minced
  • Spices (optional – add what you want)
    • 1 teaspoon of onion salt
    • 1 teaspoon of rosemary
    • 1 teaspoon of oregano
    • 1 teaspoon of garlic salt
    • 1 teaspoon of coriander powder
    • 1 teaspoon of balsamic vinegar
    • 1 teaspoon of dried chilli flakes
    • Pinch of cumin
    • Pinch of paprika powder or cayenne pepper

Method

  1. Preheat the oven to 250 degrees C (482 F) – fan forced
  2. Cut the beetroot into dices and add it to a microwave safe bowl filled with water and cook it in the microwave for 4 minutes or until soft. This helps it cook faster in the oven.
  3. Dice all the ingredients as small as you can – this is very important as you want everything to cook evenly in the oven
  4. Mix all the ingredients in a giant bowl + add the spices
  5. Take a sheet of puff pastry, preferably thawed (you can also heat it in the microwave for 10 seconds if you forgot to thaw it) and spread all the ingredients on the entire puff pastry
  6. Roll the puff pastry until it looks like a log
  7. Cut about 1-2 cm slices
  8. Place flat on a baking tray lined with baking paper
  9. Cook for 5-10 minutes, flipping to make sure they don’t burn.
  10. Take out and let it rest once the pastry sheet is nice and golden
  11. Top with fresh coriander/line or more chilli flakes and enjoy!

Blueberry Brownies

Craving a chocolate brownie but you still want to stick to your goals and be a little bit healthy?

Well check out this party favourite, if you want to be more indulgent then add some more sugar, chocolate chips and 1/4th of an extra cup of butter. Otherwise keep it basic.

Ingredients

  • 1 and 1/3 cup of flour (I use regular)
  • 3 teaspoons of vanilla extract/essence
  • 2 small eggs
  • 1 cup of brown sugar (reduce or increase as you desire)
  • 3/4 cup cocoa
  • 3/4 cup of butter
  • Pinch of Salt
  • 3/4 cup of chocolate chips (reduce or increase as you desire)
  • Blueberries – as preferred

Method

  1. Preheat oven to 200 degrees celcius (392 F)
  2. On the stovetop on a medium flame combine the following:
    • Butter
    • Brown Sugar
  3. Once the butter and sugar have combined, add the cocoa powder. Take off the heat
  4. Add the eggs, vanilla essence/extract, flour and pinch of salt
  5. Stir together until combined, add chocolate chips and quickly store
  6. Pour into baking tray and push blueberries into the batter and top with a few more chocolate chips
  7. Bake for 20-25 minutes, or until just set and a knife inserted into the centre removes cleanly
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