Simple vegie frittata


I love frittatas – they are so simple to make and always tasty…

I often freeze them in portions (hubby doesn’t do eggs!).  They’re great to take into work when I sleep in and don’t have time for breakfast before I go!!

The basic egg mix I use is 2-3 eggs, a bit of milk, salt and pepper and some parmesan cheese.

The filling is up to you.  The one above had some potato, sweet potato, roasted pumpkin, peas and bacon.  Feta cheese is a fantastic addition if you have it.

Basic frittata – heat your vegies of choice in a frypan, mix together the egg mix and pour over the top of the vegies.  Cook on medium or a little lower (depending on your stove) until the egg is mostly cooked through.  Top with some grated cheese and pop under the grill to finish cooking.

This can also be done in the oven.    Just pop everything into your dish and cook in a moderate oven until done.


Quick beef stew

This is a simple stovetop beef stew that is very easy to throw together…

olive oil
Diced beef
Diced onion
Diced vegies – I use potato, sweet potato and carrots
salt & pepper
Beef stock cube
Gravy powder

In a large saucepan, heat some oil, then add the onion.  Cook onion for a couple of minutes, then add the beef.  Cook, stirring, for another couple of minutes.  Add in the vegies.   Put 1 beef stock cube and a heaped teaspoon of gravy powder in a small jug.  Add some hot water and stir to combine.  Pourinto the saucepan and add enough water to cover the beef and veg.  Season with salt and pepper.  Reduce heat and simmer for half an hour or until cooked. 
I usually add some peas and corn for the last couple of minutes, but you can add whatever vegies you like…

Cream scones


This recipe came from a CWA cookbook…  The CWA ladies are queens of the scones!!!  This is such a simple recipe – a must have recipe for those times when you have very little time to knock up a winner!!!

I halved the original recipe – this makes about 14 – 16 depending on the size of your cutter…

3 cups SR flour

1/2 teaspoon salt

1 cup milk

1/2 cup cream


Preheat oven to 220C.  Sift your flour and salt into a bowl.  Add cream and milk and use a knife to mix together.  Turn out onto a floured board and pat out to your required thickness.  Do not be tempted to knead the dough – this will stop the scones from being light and fluffy!  Use a cutter dipped in extra flour to cut out the scones (I actually use a tall drinking glass to do this as it’s just the right size).   Pop the scones onto a tray lined with baking paper and pop into the oven for about 20mins until golden.  I actually place the tray on top of a heated pizza stone as this means I don’t have to preheat the tray.


Serve with whipped cream and jam of your choice – delish!!!

Garlic chicken pie

Here’s one I did a couple of weeks back…

I had some leftover bbq chook from the night before, and there’s no way I was giving it to the dogs!!!

1 sheet puff pastry

Leftover bbq chicken, chopped

Grated zucchini and carrot




– Cook the grated carrot and zucchini in a frypan with a little oil.  Add chicken and cook through.  Put a dab of butter and a clove of garlic in a small frypan and cook for a minute.  Add some cream and cook until reduced.  Stir cream sauce through the chicken mixture.  Spoon the mixture onto the pastry and roll over to enclose.  Brush with a little milk so it browns when cooked.  This goes into a moderate – high oven (about 220) until nicely browned and cooked through.

You could serve this with a salad or some steamed veg…




Beef & tomato pesto pasta

Here’s another one I threw together just tonight and it’s turned out quite nicely – even if I do say so myself!!!



500g beef mince

diced eggplant

grated carrot

1-2 cloves garlic, chopped

olive oil

sundried tomato pesto

tomato passata

fettucine pasta


In a large frypan, cook the eggplant, carrot, garlic and olive oil together until softened.  Add the mince and cook until browned.  Stir in a heaped tablespoon of the pesto and a good dollop of tomato passata.  While this is cooking, cook a couple of handfuls of pasta until al dente.  Drain, then toss through the mince mixture.  Serve with grated cheese.


I used only a small amount of pasta, but you could add more.  If you are using a long pasta (spaghetti or fettucine) I would break it in half before cooking as this makes it easier to stir through the mince.


This will freeze well too…