Tuesday, 16 July 2019

Low Carb Pizza Base or Garlic Bread

No need to miss out on delicious tasty treats when there are ways to bake that are gluten free and low carb!  Enjoy baking without the guilt.


1 cup shredded mozzarella
1/2 cup almond meal
1 egg
1/3 block (75g) cream cheese
Italian herbs
Garlic Powder


Preheat oven to 180oC.
In a microwave safe bowl add the cheeses.
Melt in the microwave for one minute.
Stir well.
Stir in the almond meal and the egg and 1/2 teaspoon of garlic powder

Knead into a soft dough.  Add a little more almond meal if too dry. 
Lay out a sheet of baking paper, dust with a little more almond meal.
Place the piece of dough on it and another piece of paper on top.
Roll out to a nice big flat size.  Remove top layer of paper and discard.
Melt a little butter and brush the top of the bread.
Sprinkle Italian herbs and a bit more garlic powder on top.

Lay your beautiful bread on it's piece of baking paper on a baking tray.
Bake in oven for about 20 minutes or till slightly puffed up and golden brown.

Makes a great pizza base too!  Simply bake the base first, then add your toppings and pop back in the oven for another ten mins.

Thursday, 25 October 2018

Keto Chicken Parma

Don't you love it when a recipe not only tastes amazing but also sticks to your dietary needs?  This delicious chicken parma is completely gluten free and happily fits into a keto lifestyle.

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Easy Mozzarella Chicken is a low carb dream! Seasoned chicken simmered in a homemade tomato sauce, topped with melted mozzarella cheese! A 20-minute Low Carb Chicken Parmesan WITH NO BREADING! You don't even MISS a crispy crumb on this chicken. It is SO good!
Thank you and all credit to Karina of Café Delites for this amazing recipe !

  • 4 5-ounce (150 gram) boneless skinless chicken breasts
  • 1 tablespoon Italian seasoning
  • 1 teaspoon paprika
  • 1/2 teaspoon onion powder
  • Salt and pepper, to season
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 1 fire roasted pepper, (fire roasted capsicum), chopped
  • 15- ounces 425 grams crushed tomatoes, OR tomato puree (Passata)
  • 2 tablespoons tomato paste, garlic and herb flavoured if possible
  • Pinch crushed red pepper flakes OPTIONAL
  • 3/4 cup shredded mozzarella
  • 1 tablespoon freshly chopped parsley, to garnish
  1. Arrange oven shelf to the middle of the oven. Preheat broiler (or grill in Australia) on medium heat.
  2. Season chicken with 2 teaspoons of Italian seasoning, paprika, onion powder, salt and pepper.
  3. Heat oil in a pan or skillet over medium heat. Cook chicken on both sides until browned and cooked through (about 8 minutes each side). Transfer to a plate; set aside.
  4. Cook the onion in the same pan until transparent (about 3-4 minutes) scraping any browned bits form the bottom of the pan, then add in the garlic and cook until fragrant (about 1 minute). Add the fire roasted pepper (or capsicum), crushed tomatoes, tomato paste, crushed red pepper flakes (if including) and remaining Italian seasoning. Give it a good stir to mix well.
  5. Bring to a simmer and allow the sauce to thicken while stirring occasionally (about 4 minutes).
  6. Arrange the chicken in the sauce and top each breast with 2-3 tablespoons of mozzarella cheese per breast. Transfer to the oven to broil for 1-2 minutes, or until the cheese in browned and bubbling.
  7. Garnish with parsley and serve.

Nutrition Facts
Easy Mozzarella Chicken (Low Carb Chicken Parma)
Amount Per Serving
Calories 309Calories from Fat 81
% Daily Value*
Total Fat 9g14%
Saturated Fat 4g20%
Cholesterol 107mg36%
Sodium 629mg26%
Potassium 1025mg29%
Total Carbohydrates 9g3%
Dietary Fiber 3g12%
Sugars 7g
Protein 37g74%
Vitamin A18.7%
Vitamin C26.5%
* Percent Daily Values are based on a 2000 calorie diet.

Saturday, 4 February 2017

Steamed Baby Potatoes

This recipe will quickly become one of your favourites, it's cheap, it's fast and it's delicious!  All you need is about 10 mini chat potatoes (or any small potato) a few other ingredients and a microwave!


10 baby potatoes (do not have to peel - optional)
handful of fresh continental parsley chopped finely
40g butter chopped into dice sized pieces


Flat pie dish or microwave safe plate
Cling wrap / plastic wrap


Stab each baby potato about eight times with a pointy knife.  (this stops them exloding in the microwave and allows the steam to get right in).

Put the potatoes in the pie dish and sprinkle over the parsley.

Sprinkle over the pieces of butter.

Sprinkle over a bit of salt.

Cover with cling wrap - leaving a steam vent on one side.

Microwave for ten minutes.

Carefully remove the plastic wrap and gently stir the soft potatoes in the butter / parsley.


We love these potatoes with sausages or steak and fresh salad and fruits. 

Mild Gingerbread Cookies

This is my favourite gingerbread recipe to stock up on frozen school food. Previously only one of my six kids would ever eat gingerbread till I created this recipe, much milder and sweeter it's a real hit and yes... NO EGGS!!


125g (4oz) butter softened
1/2 cup brown sugar
1/2 cup golden syrup/honey mix (I put about 1cm of honey in the measuring cup and the rest golden syrup)
2 1/2 cups plain (all-purpose) flour
1 teaspoon ground ginger
1/2 teaspoon cinnamon
1 teaspoon bicarbonate of soda (baking soda)

preheat your oven to 180oC. Place the butter and sugar in a bowl and beat with electric beaters until light and creamy. Add the golden syrup/honey mixture, flour, ginger, cinnamon and bicarb and mix to form a soft dough. Wrap in cling wrap and pop in the fridge for about 10 minutes. Roll out dough between two sheets of baking paper to about 4mm (1/4 inch) thick. Cut out desired shapes. Place on baking tray lined with baking paper. Bake for 8-10 minutes till just golden brown. Cool on trays.
Delicious - also freezes really well pop a few gingies into individual zip-lock bags, press out the air and store in an airtight container in the freezer.

Friday, 15 July 2016

Bohemian ( Boho ) Themed Party

This is a gorgeous theme for any young lady.  This was for my daughter's 21st, yet the gorgeous theme would suit any girls birthday. Even the boys loved it as they dressed very casual and they enjoyed the huge amounts of delicious food.  All food was homemade and a complete listing is below.  All recipes can be found on this blog.

We went overboard with flowers (fake), candles (used a lot of "flickering" fake candles to eliminate the danger of fire), made dreamcatchers, used jars and vases, birdcages and lanterns, covered all our cushions with gorgeous boho inspired fabrics and borrowed lots and lots of ottomans, floor cushions and pretty cloths.  All the serving dishes were pretty trays and wooden serving boards.  The dinner plates were bamboo platters (from the party shop), with the spoons/forks/knives displayed in mini metal buckets.  The drinks station had four large drink dispensers and an antique french wire planter filled with ice and cold "buddy" bottles of coke, some beers for the big people.  The drink dispensers (four of them) we had mango iced tea, fruit punch, mohito punch (alcoholic) and ruby red punch (alcoholic).    All details described below in better detail:


 We covered our back patio with our huge silver camping tarps to create an extra room.  We hired a space heater to keep it warm (winter in Australia).  We strung fairy lights from the beams and set up the drinks station.  We hung garlands of balloons (700 balloons altogether) created from mini balloons tied to lengths of string with hanging flowers at the tie points.  Comfy seating, rustic scarves, lanterns and flowers all added to the style of the patio room.  Hubby even painted the floor with fresh outdoor paving paint to tidy it up.
 Interior decorations were soooo much fun to create.  The great thing about this theme is you can use all the stuff you already have!  On the wall we had this gorgeous beach rug as our "photo" area backdrop.  On all our furnishings we added boho styled fabric runners, trays, flowers, candles, fake peaches, birds, reindeer.  We used fur throws, rugs and pillows.  This is our Mr 7 dressed in his Boho style.
 The main party room we hung a wire ring from our light fitting and sewed fabric to it.  The fabric we bought very cheaply at a wholesale shop (30 metres of it!) .  The fabric draped from the wire ring to the wall where we attached it with extra strong large 3M hooks with rods of dowel.  Then hanging fake flowers were added to the centre, simply by bending them and hanging on to the wire ring.
 Every doorway had balloon swags with hanging flowers.  This is the entrance from our hallway.  Out the front of the house we had strings of fairy lights from the house to the tree near our letterbox and white balloon swags across the front of the house.
 As guests entered we had this first display (made about 6 displays like this and then 15 mini flower vases).  This consisted of an old birdcage that I found on the side of the road.  A large candle, fake flowers and fake peaches and two mini white porcelein birds I was given as a gift that light up.  The runner is a mini rug from the Grand Bazaar in Istanbul.  Above the display you can just see we had mini picture frames either side of the door - these usually have paintings the kids have done for me in them, but I simply printed off some Boho reindeer and slipped them into the frames.

In the photo above our daughter is helping hang the balloon swags.  It took us about three weeks to set up everything.  A lot of the food was prepared early and frozen.

Here is a closer view of the ring with the fabric and flowers.  It was really quite simple but looked awesome.

Although the pic below shows all the food - which we'll get to in a minute... it also shows the dream catchers we made.  We had three hanging in this area and some outside in the patio room.  We made them by pressing black doily style placements into embroidery hoops, painting the hoops black to match and then adding wool and lace strips and beads to the bottom.  The runner under the food is a scarf my daughter brought back from India.
 We made her a "21" from thick foam board (available from craft shops) carved into the numbers and used a hot glue gun to stick all the flowers on.  This was fun to do together.  We glue gunned little stands to the back with the extra foam so the numbers would stand up. 
 I love this photo as you can get a feel of the room as it was when finished. 

We used fake candles (battery operated) for safety and meant we didn't have to worry about them all night.  We used as much as we had in our home.  We borrowed trays and serving platters from friends.  I found a gorgeous white reindeer head at a bargain shop and we glue gunned fake flowers around the antlers.


This was the biggest challenge as we wanted to cater for at least 50+ people.  I wanted all the food to look amazing and taste amazing.  I was also doing the cake myself.  All recipes can be found on this blog.
On the wall near the food I printed off this border - hot glued some flowers to the edge and printed off menu selections for gluten free and vegan choices at the party.
 The cake had six layers in three tiers.  It was a caramel mud cake with an Italian meringue buttercream frosting.  The top tier was gluten free.  The decorations are fake flowers.  I made the cake layers in the fortnight before the party and froze them wrapped well.  I defrosted them and iced the day before the party. I used's caramel mud cake recipe and it was delicious... .   The frosting is so much nicer than regular buttercream, much less oily and very easy to work with.   The challenge was decorating - I just watched a LOT of online tutorials and managed quite well.  as you can see the cake is on a mini tray that just fits the bottom cake layer, this was easy to then turn the cake as I smoothed the buttercream to the right thickness on the sides.  The top layer, gluten free I used the same recipe, just substituted with gluten free ingredients.

 This cheese platter we were so proud of, it turned out amazing and yum, was delicious.  We had several home made dips - hommus, beetroot dip and avocado dip (all recipes on blog).  Nuts, meats, cheeses, crackers, homemade green triangle dippers (recipe on blog), fruits etc.  yum.

 Mini lemon tarts - gluten free.
 home made macarons, vegan blueberry cheesecakes and mini chocolate mousse (from a supermarket packet mix shhhh)
 I also had some store bought pastries (ricotta and spinach triangles and spring rolls) and did a simple pasta bake.  Hot food was a Philippino pancit, roasted veg curry, beef rendang curry and honey and soy chicken wings.

 The dessert bar was awesome - made cake pops - you can freeze these!

Gluten Free Mini Lemon Tarts

My Nana used to make the most amazing lemon butter (lemon curd) - it was super yellow from her own little chickens eggs and it was lemon heaven on soft fresh white bread.  As we have some gluten free family members I adjusted my pastry recipe to a gluten free pastry (best eaten on day of baking but yes, can be frozen!) and added my conversion of Nana's lemon butter to make a lemon custard.  These are so good, a little sprinkle of icing sugar, a little dollop of thick cream - yum, impossible to stop at one.  Make them as one big tart or mini tarts as described below.    This pastry is also PERFECT for apple pies, apple roses and if eliminating the sugar - quiche and savoury pies.

Mini Lemon Tarts - Pastry

2 cups gluten free plain flour (or use regular plain / all purpose flour if you don't need gluten free)
3 tablespoons caster (superfine sugar)
150g (5 oz) cold butter, chopped
2-3 tablespoons iced water

  • Using a food processor, process the flour, sugar and butter until the mixture resembles fine breadcrumbs.
  • With the processor still running, slowly add enough water till the dough forms into a ball.
  • Knead lightly and wrap in plastic wrap in fridge for 30 minutes.
  • Roll out the pastry between sheets of baking paper and line your pie tin or a cupcake pan with pastry (about 2-3mm thick).
  • Pop in a 180oC oven (350oF) for about 10 minutes or till pastry is just lightly golden.
  • Remove from oven and allow to cool.
hint:  I cut my mini tarts by pressing a small bowl on the rolled pastry to create the perfect circle...

Mini Lemon Tarts - Filling

3/4 cup (6fl oz) lemon juice
3/4 cup caster (superfine) sugar
3/4 cup (6fl oz) cream
3 eggs lightly beaten

  • Turn your oven temperature down to 140oC.  
  • Place the lemon and sugar in a heatproof bowl over a saucepan of simmering water and stir until the sugar is dissolved.
  • Add the cream and eggs and stir continuously for five minutes.
  • Put into a heatproof jug and pour into the pastry shell/tart shells
  • Bake for 20 minutes or until the filling is just set.  
  • Cool completely and serve
Makes approximately two dozen mini tarts.  Tarts can be frozen.

Banana Bread with Chocolate

Recipe given from my good friend Jackie.  This is the stuff breakfast dreams are made of.  Recipe doubles beautifully to make two loaves (one for a gift and one for yourself).  I've also substituted with gluten free flour and it works just as well if only a little bit softer.

The best banana bread EVER!! - with choc chunks. Super moist!

125g butter (1 stick) - chopped and at room temp.
1 cup brown sugar (not dark brown or it will overpower)
2 eggs
3 mashed bananas - the blacker the better!
1 1/2 cups Self Raising flour
2 Tablesp Milk
2 Tablesp Sour Cream
100g Dark Chocolate - chopped into chunks (or choc chips)

Grease 4 mini loaf tins (for best results) or an average sized loaf tin. Line with baking parchment.
Turn oven to 180 C/ 400 F
Put all ingredients in a bowl (except chocolate) and mix on medium speed till has changed colour and gotten lighter (about a minute or so). Fold in chopped chocolate.
Spoon into prepared pan(s) and bake 30 mins for small or 40 mins for large - or till golden and pops back when touched on top.
No need for icing/frosting!!