Sweet Potato and Corn Fritters

The inspiration for this meal was literally too many sweet potatoes in the fridge and lots of corn that needed to be eaten, growing in the garden.


Fritters are such a versatile food. They are quick and easy to make and they make a great breakfast, lunch, snack and even dinner. They are a great way to get in a good dose of vegetables and can be topped with a poached egg or bacon or tuna to add a quality source of protein to make a meal. Consider popping some of these fritters in kids lunch boxes as well, they are still quite delicious when cold.


I have made these particular fritters twice in the past few weeks and the kids have really enjoyed them, which makes me really happy as fritters have been hit and miss in the past. Today Mark said to me “Mum, I love your fritters so much. I want you to make them for lunch everyday”…high fives for me!


A lot of people aren’t so keen on sweet potato and would rather stick with pumpkin and potato, however, sweet potato has a lot of health benefits. It is a low GI carbohydrate, meaning it won’t spike blood sugar levels like regular potato will, making them suitable for individuals with Diabetes. Sweet potato is also an excellent source of vitamin A, vitamin C and dietary fibre. So, if you aren’t a fan of sweet potato, I recommend that you try it again, starting with these fritters.


Enjoy xx.


  • 400g sweet potato, peeled
  • 1 corn cob, kernels removed
  • 1 small zucchini, grated
  • 2 tbs coriander, finely chopped
  • 1/2 red onion, finely diced
  • 3/4 cup SR flour
  • 1/4 cup milk
  • 1 egg
  • Salt and pepper
  • 1/2 cup natural yoghurt
  • 1-2 tsp sweet chilli sauce


  1. Place the sweet potato into a steamer basket and cook until tender. Mash and set aside to cool.
  2. Place sweet potato, zucchini, corn, onion, coriander, egg, flour and milk into medium sized bowl and mix well to combine. Add salt and pepper to taste, mix well.
  3. Heat a non stick frypan over medium heat. Place heaped spoonfuls of mixture into the frypan and cook for 3-4 minutes on each side. Repeat with remaining mixture.
  4. To make the sauce, mix natural yoghurt and sweet chilli sauce together.
  5. Serve fritters as they are, with salad or poached egg and bacon.

Fritters will keep in an airtight container in the refrigerator for 4-5 days or will freeze well for up to 6 weeks.




Homemade Pizza

Homemade pizza is one of the favourites in this house – guaranteed to be in the top 3 if I ask the kids what they want for dinner.


Pizza does not have to be an unhealthy option and seeing as the kids love it, I always top them with lots of grilled veggies. For the pizza dough, I use is this simple taste recipe, which makes 4 bases. We use 2 and then wrap the other 2 (as a ball) in glad wrap and freeze for next time.


Depending on what meat we have available will determine what goes on the pizza – usually one ham and one salami or chicken or fish if we have any leftover. I always put some caramelised onion on the pizzas, except when I caramelise the onion and it sits on the stove and I forget about it when I am assembling the pizza, in which case it gets left off as I inevitably find it after we’ve finished dinner – this happens far too often!


Our pizzas are always cooked on a pizza stone in the weber. If you don’t have a pizza stone, I highly recommend getting one, you will never go back to cooking pizza without one.


The ingredients on these pizzas are what we regularly have, but really any meat, cheese or vegetable you like can go on a pizza. If you haven’t tried topping a pizza with kale, I highly recommend it. Once it has been chopped, lightly toss it in about 1 tbs of olive oil. When it cooks, it goes really crispy, adding to the pizza.


Enjoy xx.


  • Pizza dough
  • 1 onion, finely sliced
  • 1 tbs olive oil
  • 1 tbs balsamic vinegar
  • 1 small eggplant, sliced and grilled
  • 1 potato, sliced and grilled
  • 250g pumpkin or sweet potato, sliced and grilled
  • 1 small zucchini, sliced and grilled
  • 6 mushrooms, finely sliced
  • 60g ham, finely sliced shredded
  • 60g mild salami, finely sliced shredded
  • 300g grated cheese
  • 2 cloves garlic, crushed
  • 1/4 cup olive oil
  • 10 kale leaves, stem removed, finely chopped and tossed in olive oil.


  1. Make the pizza dough as per the link above and allow to sit and rise for several hours.
  2. To make the caramelised onion, heat a small saucepan over medium heat, add the olive oil and the onion, place the lid on, reduce to low heat and allow the onion to sweat, ~5-10 minutes. Once translucent, add the balsamic vinegar and cook for a further 2-3 minutes. Turn the heat off.
  3. Grill the eggplant, potato, pumpkin and zucchini in a frypan or on the BBQ. Set aside. The caramelising of the onion and grilling of veggies can be done hours ahead and kept in the fridge until needed.
  4. When ready to assemble the pizzas, preheat the BBQ to at least 200°C with the pizza stone in place (this can also be done in the oven).
  5. While the stone is heating, assemble the pizzas. Role out the dough on baking paper to ~5mm and no bigger than the pizza stone. Mix together the crushed garlic and 1/4 cup oil and spoon this over the bases of the pizza, garlic and all.
  6. Sprinkle and thin layer of cheese onto each pizza, followed by 1/2 the caramelised onion per pizza, then follow as below:

Pizza 1: salami, potato, eggplant, mushroom

Pizza 2: ham, pumpkin, zucchini, mushroom

Then top pizzas with remaining cheese and finely chopped kale, if using. Cook for about 15 minutes or until the base is crispy and topping is cooked.

Creamy Bacon and Cauliflower Soup

Now that Spring is here, our veggie garden has finally started producing some Winter veggies. We have made our way through most of our broccolini, now we have an excess of cauliflower and next week it will broccoli. So, today I made this delicious Bacon and Cauliflower soup and gee it was good!


Most soups, especially those that are blended, are so easy to make and take only as long as it takes to cook the veggies – usually less than half an hour. They are also a great way to use up excess vegetables, get a bowl full of vitamins and minerals and warm you on a cold day. I’m hoping that this is one of the last batches of soup that I will NEED to make (due to cold weather) this year and that the sun will start shining soon, but I’m not holding my breath.


Soups and my kids are always hit and miss. For lunch, Mark will always prefer ‘bits and pieces’, but if I give him some soup as well, he will usually eat it. Claire will either ask for soup when she sees some and eat the whole bowl and ask for more or she will dip a small piece of bread in it, lick it and say ‘all finished’ – consistently inconsistent when it comes to food!


When it comes to soup and bread, my advice is have bread if you want it, but keep it to one slice and if you want some more, have a bit more soup, you’ll get more nourishment out of the soup that you will out of the bread. Often a good sized bowl of soup without bread will leave most people satisfied.


I topped this soup off with some parmesan and thyme crisps, which were literally parmesan cheese grated onto baking paper with some thyme sprinkled over the top. I cooked it under the grill for about 5 minutes until it started to turn golden brown. Once cooled, I broke it into pieces and sprinkled it over the soup – a nice touch!

Enjoy xx.


  • 4 rashers bacon, fat trimmed, diced
  • 1 onion, diced
  • 4 cloves garlic
  • 1-1.5 heads of cauliflower, roughly chopped
  • 2 bay leaves
  • 2L chicken stock
  • 1/2 cup milk
  • 1/4 cup cream (this can be milk also if you wish)
  • Salt and Pepper


  1. Heat a large soup pot over medium heat, add the bacon and cook for ~5 minutes.
  2. Add onion and garlic and cook until translucent.
  3. Add the cauliflower, stock and bay leaves, bring to the boil, then reduce to a light boil and cook with the lid ajar for about 20 minutes or until the cauliflower is tender. Allow to cool slightly.
  4. Remove bay leaves and blend using a stick mixer or blender until smooth. Add milk, cream and salt and pepper to taste and mix well.
  5. Serve into bowls, top with parmesan and thyme crisps, if using, and serve with bread or toast.

Roast Pumpkin, Beetroot, Kale and Goats Cheese Quiche

I find quiche to be one of the most versatile and relatively easy meals to create, and the best thing is they can be very impressive. This one, I literally threw together with what we had in the fridge and it wasn’t until I was about to cook it that I realised what a great combination it was….hence the lack of progress photos.


We had spent the day down at Point Nepean going for a picnic and a bike ride with the kids. When we got home, I needed to cook something for dinner that night and for the following night after work…enter quiche! I knew I could make the pastry, let it rest and finish it off once the kids were in bed. I had bought some Meredith Goats Cheese with Ash for our picnic, so the rest of that needed using, we had some beetroot in the fridge that I had boiled the day before, pumpkin that needed using and some kale in the garden – what a winner!


When I have a little bit of time to make pastry, I always will, especially for a quiche, it’s much nicer, but you can always use bought puff pastry or filo pastry or no pastry and make a frittata. My go to recipe is Stephanie Alexander’s Shortcrust Pastry.


Whenever I serve a quiche to the kids, especially if it is slightly different, they will always start off saying “yuck” or “I don’t like it”, but the rule in our house is no dinner, no yoghurt for dessert, so inevitably, after ignoring their negative comments about the delicious meal I have just made, they eat most of it. So, I won’t say that a quiche is a guaranteed incident free meal with them, but I will say that they enjoy it, but they also enjoy trying to get a rise out of me!

Enjoy xx


Makes a 24-26cm quiche

  • 1 x Stephanie Alexander’s Shortcrust Pastry OR 1 sheet of Puff Pastry
  • 1 red onion, sliced
  • 500g pumpkin, cut into 1-2cm cubes
  • 1 large beetroot, peeled and cut int 1-2cm cubes (or you can used boiled beetroot)
  • 75g goats cheese
  • 6-8 large kale leaves, stalks removed and chopped
  • 6 eggs
  • 1/2 cup milk
  • Salt and pepper to taste


  1. Preheat oven to 200°C and line baking tray with baking paper.
  2. Place chopped pumpkin and beetroot into a bowl, drizzle with olive oil and mix to coat. Place onto baking paper and cook for ~30-40 minutes or until tender. Set aside.
  3. Heat a large frypan over medium heat. Add olive oil and onion and cook until translucent. Add chopped kale and cook for about 3-4 minutes or until wilted.
  4. Line pie dish with pastry of your choice (ensuring that shortcrust pastry has been blind baked as per Stephaine’s recipes). Add roasted pumpkin and beetroot to the pastry, crumble the goats cheese over the top and top with kale and onion.
  5. In a bowl, lightly beat the eggs with the milk, salt and pepper. Pour this mixture over the vegetables and bake for ~40 minutes or until the centre is firm.
  6. Serve as is, hot or cold, or with a side salad.
  7. This is a great meal that can be made one day and reheated and eaten the next.


Lamb Shank and Vegetable Soup

Lamb shank and vegetable soup has been a soup that has been in my life since I was a kid and it is awesome. It is so wholesome, nourishing and warming on a cold winters day. It freezes really well and it keeps in the fridge for 3-4 days. So, if you don’t have anything planned for lunch this weekend with the forecast looking bleak, add these ingredients to your shopping list and make some of this delicious soup.


I think the thing I love most about this soup (other than the lamb shanks) is the fact that it is a nutritionally balanced soup. It has a protein component (lamb)…tick, a grain/carb component (pearl barley)…tick, and it is packed full of vegetables…double tick! I also love that the kids love it, especially when they get some bread that they can dip into it and they ask for multiple bowls….TICK!


Pearl barley is a great grain. It is a fantastic addition to soup and it is predominantly carbohydrate, but also contains protein and is a good source of fibre. If you are wanting the soup to be a lower carb soup then the pearl barley can be omitted without changing the soup too much. You will just need about 500mLs less water.


Enjoy xx


  • 1 tbs olive oil
  • 2-3 lamb shanks
  • 1 brown onion, finely sliced
  • 2 cloves garlic, crushed
  • 5L water
  • 1 beef stock cube
  • 6 black peppercorns
  • 1 sprig rosemary
  • 2 bay leaves
  • 2 sprigs thyme
  • 1 carrot, peeled and diced
  • 1 swede, peeled and diced
  • 1 parsnip, peeled and diced
  • 1 turnip, peeled and diced
  • 1 large stick of celery, diced
  • 250g pumpkin, peeled and diced
  • 1/3 cup red wine
  • 2 tbs tomato paste
  • 1/2 tbs soy sauce
  • 2 tbs Worcestershire sauce
  • 1/2 cup pearl barley
  • 1 tsp dried mixed herbs
  • Salt and pepper to taste
  • 2 cups baby spinach leaves, roughly chopped


  1. Heat a large stock pot over medium heat, add olive oil and lamb shanks and cook for 2-3 minutes on each side to brown the meat. Add onion and garlic and cook for a further 3-4 minutes until translucent.
  2. Add the peppercorns, rosemary, bay leaves, thyme and 3L of the water and bring to the boil. Once boiling, reduce the heat to a simmer and cook with the lid ajar for at least 1.5 hours.
  3. Add the remaining vegetables, stock cube, wine, tomato paste, soy sauce, Worcestershire sauce, pearl barley and remaining 2L of water and bring to the boil. Reduce to medium heat and cook for 20-30 minutes or until the vegetables are tender. Turn off the heat.
  4. Remove the lamb shanks from the soup, remove the lamb from the bone and roughly chop if needed. Return the lamb to the soup.
  5. Add the mixed herbs, baby spinach and salt and pepper to taste.
  6. Serve into bowls and eat as it is or with some crusty grain bread if desired.

Chicken and Vegetable Soup

On a cold Winter’s day when colds are looming, nothing beats a chicken and vegetable soup. It’s warming, hearty, nourishing and you can feel it making you healthy from the inside out.


I have made this soup from chicken stock that was made from leftover roast chicken – making the most of that chicken and minimising waste. If you don’t have a leftover chicken carcass or homemade stock, you can use regular chicken stock.


The beauty of a soup that contains vegetables is that you can pretty much throw in whatever vegetables you have in the fridge and it will still be delicious. This soup will keep in an airtight container in the fridge for about 4-5 days or it can be frozen for a later date.


Soup and kids is sometimes a winner and sometimes not. I know for a fact that they regularly have soup at childcare and eat it without complaint, so I always make sure they try some. Claire is usually very receptive and will often polish off a bowl, whereas Mark, depending on the day, will also eat a bowl or might prefer a plate of bits and pieces.


Soups are a dish that traditionally are associated with bread, but often they are more than filling enough that you can quite easily skip the bread. If you’re watching your weight, opt for more soup and less bread, you’ll find that you will be more than full enough with 2-3 ladles of this soup.

Enjoy xx


  • 3L homemade chicken stock
  • 2 1/2 cups of shredded chicken (leftover from a roast)
  • 1 leek, sliced
  • 1 onion, sliced
  • 2 carrots, diced
  • 2 turnips, peeled and diced
  • 3 celery sticks, diced
  • 1 small zucchini, diced
  • 2 cloves garlic, crushed
  • 2 sprigs thyme
  • 1 sprig rosemary
  • 3 bay leaves
  • 1/2 long red chilli, finely chopped
  • 2 large handfuls of baby spinach, roughly chopped
  • Salt and pepper
  • Flat leaf parsley to serve


  1. Place the chicken stock into a large pot and heat over medium heat.
  2. While the stock is heating, chop all the vegetables and place them into the stock, along with the herbs, garlic and chilli. Bring to the boil. Once boiling, reduce the heat to a simmer and cook for 20-30 minutes, partly covered.
  3. Add the chicken and cook for a further 15 minutes to heat through.
  4. Turn off the heat and add the spinach and salt and pepper to taste.
  5. Remove bay leaves, rosemary and thyme sprigs.
  6. Serve garnished with chopped flat leaf parsley and a slice of bread if desired.


Pumpkin, Bacon and Kale Quiche


A quiche is a dish that I love. It can be packed full of veggies and had on it’s own, it can be served with a side salad. It’s a ‘fancy’ lunch or an easy dinner, and best of all, it can be made in advance and is still super tasty cold or just warm as well as hot.


If we are having quiche for dinner, I will usually make it when the kids are having their nap and reheat it at dinner time. In this instance, I made it the night before and reheated it in 3 minutes when I got home from work – super easy to feed a family at the busy end of the day.


The pastry I have used here is Stephanie Alexander’s short crust pastry, which, let’s face it, is just butter, flour and water – not really nutritious, but definitely delicious. If you are looking for a way to eat quiche that is more friendly to your waist line, I would suggest using filo pastry – at least 4-5 sheets to hold the filling, or you can skip the pastry altogether and go for a frittata. If you don’t want to make the pastry from scratch, use the reduced fat puff pastry you can get from the supermarket.


Quiche has always been a crowd pleaser with the kids, and if it seems likes it’s not going to be, it will be referred to as egg and bacon pie!


Enjoy xx


Serves 6

Stephanie Alexander’s Shortcrust Pastry

  • 180g unsalted butter
  • 240g plain flour
  • pinch of salt
  • 1/4 cup water


  • 400g pumpkin, cut into 1 cm cubes
  • 1 onion, finely sliced
  • 3 rashers bacon, fat trimmed, diced
  • 1/3 bunch of kale, stems trimmed, leaves finely chopped
  • 5 eggs
  • 1/2 cup milk
  • Salt and pepper


  1. Preheat the oven to 200°C and prepare a 26cm pie dish and line a baking tray with baking paper.
  2. Place the pumpkin onto a baking tray with baking paper, drizzle with olive oil and place in the oven for ~40 minutes or until golden brown.
  3. To make the pastry, place the flour and salt into a bowl and rub in the butter to a crumb like mixture.
  4. Make a well in the centre and add the water. Work with a wooden spoon or spatula until it comes together. Using your hands, press the mixture together. Press into a flat disc and cover in plastic wrap, refrigerate for 20-30 minutes.
  5. Roll dough out to the size of the dish and press into the dish, using flour as needed. Lightly prick the bottom of the pastry with a fork.
  6. Blind bake – place baking paper over the pastry and top with baking beads (if you don’t have baking beads use dry chickpeas or other bean). Cook for 15 minutes. Remove the baking paper and the beads and cook for a further 10 minutes. When golden, remove from the oven and reduce heat to 180°C.
  7. For the filling, heat a large frypan over medium heat and add 1 tbs olive oil. Add the bacon and cook for ~5 minutes, stirring regularly. Add the onion and cook for a further 5-7 minutes or until bacon looks well cooked and onion is translucent.
  8. Add the chopped kale and cook, stirring until kale is wilted.
  9. Add in the cooked pumpkin, stir through and remove from heat.
  10. Place bacon and pumpkin mixture into the base of the pastry case.
  11. In a medium sized bowl, lightly beat eggs, milk and salt and pepper. Pour over the top of the bacon and vegetables.
  12. Place in the oven and cook until egg is firm, ~30-40 minutes.
  13. Serve as is or with a side salad.