Apricot chicken

mmmm, easy and delicious!

An old favourite!

This is such an easy recipe…  Everything goes into a casserole dish and all you need to do is cook the rice to go with it.

You can use drumsticks or wings instead of diced chicken.  If you have time, brown the chicken first – it adds a lovely colour to the chicken and gives it a slightly richer flavour…


Apricot Chicken

500g chicken

1 onion, sliced

1 carrot, grated

1 can apricot nectar

1 packet spring vegetable cup of soup (or you could use french onion soup mix instead)


Pop all ingredients into a casserole dish, top with a lid and bake in a preheated moderate oven for about 1 hour.  You may need to cook for a bit longer if using whole pieces of chicken to ensure they cook all the way through.

Serve with rice.


How easy is that?  This recipe freezes really well.



Kel’s chocolate cake

This is the easiest chocolate cake recipe…  I’ve been making this since I was about 8 or 9 I think.

The recipe calls for dessertspoon measurement but they’re pretty hard to find these days – roughly 2 tablespoons should be about right if you don’t have dessertspoons….


Chocolate cake

1 & 1/2 cups S.R flour

3/4 cup sugar

1 cup milk

1 tablespoon melted butter

1 egg, lightly beaten

3 & 1/2 dessertspoons cocoa

1/2 teaspoon bi-carb soda

pinch salt


Put all ingredients into a mixer and beat until well combined.  Pour into a lined cake tin.  Bake in a pre-heated oven (150 degrees C) for one hour.

When cooled, top with chocolate icing and sprinkles (if you want to!)

To make this into a simple chocolate pudding cake, use only 1 cup of flour.

Tortilla pie

I was looking through the recipes I have posted so far, and couldn’t believe I hadn’t posted my tortilla pie recipe…  Hubby LOVES it!

The beauty of this recipe is the way you can adapt it for many things – which is actually quite typical of mexican cooking…

Tortilla Pie

500g beef mincewpid-20150106_203604.jpg

1 jar tomato salsa (your choice of mild, medium or hot) alternatively, you could add a packet of taco seasoning mix

1 can mexican chilli beans

cup of frozen corn

grated cheese

4 flour tortillas

Brown the mince in a saucepan, then add in the salsa, beans and corn.  Cook until heated through.  Layer the mince and tortillas in a round casserole dish and sprinkle with grated cheese.  Pop into a pre-heated moderate oven for about 15-20mins until the cheese has melted and started to brown.  Remove from oven and stand for 5-10 mins before serving.   I usually serve this with a big dollop of sour cream….   This dish freezes really well – I cut up the leftovers into portions and freeze for lunches.


Enchiladas – Roll up the prepared mince in the tortillas.  Make a sauce out of equal quantities of tomato salsa and tomato passata mixed together.  Spread some of the sauce over the base of a large baking tray.  Place the enchiladas on top.  Top with the remainder of the sauce and sprinkle with grated cheese.  Bake in a moderate oven for about 20mins until cheese is melted.

Baked potatoes – Top the baked potatoes with the tortilla mince, sprinkle with cheese and serve with sour cream and chopped chives.

Ramekin pies – Grease ramekins, press a tortilla into the ramekin and fill with tortilla mince.  Top with mashed sweet potato and grated cheese.  pop in the oven until cheese has meltedwpid-20150106_184944.jpg.

Eggplant Rolls (LCHF friendly)  – Grill long (lengthwise) slices of eggplant until lightly browned.  Cool slightly.  Place mince mixture along the middle of each eggplant slice.  Roll up and place in an ovenproof dish.  Top with cheese and bake in oven until cheese is melted.  As always, serve with a big dollop of sour cream!



Chicken, spinach & pumpkin ravioli soup


Here’s something I threw together tonight, and it turned out so nicely….

2 or 3 chicken thigh fillets, diced

2 or 3 bacon rashers, diced

some frozen spinach

fresh ravioli (about a couple of handfuls

1 can pumpin soup (not the condensed kind)

I browned the chicken in a big frypan, then added in the bacon and spinach.  I then added in the pumpkin soup and cooked it all until heated through.  I then tossed in the cooked ravioli and enjoyed….!

It turned out lovely and chunky (just how I like my soups) but you could adjust the amounts to suit yours.  Quick and easy, and so tasty to boot…

Even better, all for me as hubby won’t eat anything with spinach in it!

Easiest bread recipe ever!!!

I was looking for a recipe for rye bread and came across the easiest way to make bread – no kneading.  It tastes lovely too.  The recipe calls for caraway seeds, but after my first trial, I decided not to add these.  With or without – it tastes pretty damn good!  I found the recipe at the following site…


Rye Bread

3 cups lukewarm water

1 & 1/2 tablespoons yeast

1 & 1/2 tablespoons salt

1 & 1/2 tablespoons caraway seeds, plus extra for sprinkling

1 cup rye flour

5 & 1/2 cups bread flour

Mix the yeast, salt and caraway seeds with the water in a large bowl.  Mix in the remaining dry ingredients without kneading.  Cover with a towel and allow to rest at room temperature for about 2 hours.

At this point, cover with plastic wrap and place in the fridge overnight – comments on the blog suggested that leaving it overnight, rather than baking straight away provided the best results…

Dust the surface of the dough with flour and cut off 1/4 of the dough.  Dust the piece with more flour and quickly shape it into a ball.  Elongate the ball into a oval-shaped loaf.  Allow it to rest and rise on a floured surface for 40mins.  Preheat the oven to 220 degrees C and place an empty roasting pan on the bottom shelf.  Leave the pizza stone in the oven to preheat.  Spray the top of the loaf with water and sprinkle with extra caraway seeds.  Using a serrated edge knife, cut a couple of deep slashes across the loaf.  Pour 1 cup of hot tap water into the roasting pan and immediately place the loaf onto the pizza stone and close the door.  Bake for 30mins.