Raspberry Yoghurt Loaf

This recipe inspired by: Coconut and Lemon Yoghurt Loaf from Kidgredients  

Raspberry Coconut loaf

Raspberry Coconut loaf
Simple yoghurt loaf cake with coconut and rasberry.

- 2 cups self raising flour
- ½ cup dessicated coconut
- 1 cup natural yoghurt 
- ¾ cup raw sugar
- 2 eggs
- ½ cup rice bran oil (or vegetable oil)
- 1 cup (crushed) frozen raspberries

•Preheat oven to 160°C

•Combine all ingredients  thoroughly. This will make a thick batter, don't be concerned.

•Scoop into a lined 28cm loaf or 22cm cake tin and bake 45-50mins. Cake is cooked when a skewer inserted into the centre comes out clean.

•Remove cake from oven and allow to cool in tin 5-10 minutes before transferring to a wire rack.

Delicious served warm or cold.

Prep time:
Cook time:
Total time:
Yield: 24
Calories: 122
Fat: 5.9


Moroccan Spiced Beef with 3Veg Couscous

Both beef and vegetables in this recipe can be cooked on the barbecue and making the couscous could hardly be called cooking. It's a perfect meal for outdoor and indoor cooks.

I have to admit: by the time winter draws to close I am over this whole cooking thing. It's hot meals every single night. It's puddings, it's stodge and it’s endless hours in the kitchen.

Don’t get me wrong, I LOVE to eat, I am not over that at all. When it's cold outside that comfort food is a welcome ending to the day and so worth the effort but, when the sun is shining on fresh green shoots and vibrant colours, our kitchen window is not the best vantage point to enjoy Springtime.

Our barbecue on the other hand…..
We may live in a crappy old house but this view, even on a cloudy day, will never get old.

I don't use the “H” word very often but surely I’ve nailed it with this one?!
High in iron, selenium, vitamin A, vitamin B6, vitamin B12, vitamin C, zinc….. that's all healthy stuff, right?

But who cares?!
It's damn delicious and that's enough for me!

Moroccan Spiced Beef

Lamb or chicken are perfect alternatives

¼ teaspoon cumin
¼ teaspoon ground ginger
2 pinches salt
2 pinches pepper
1 pinch ground cinnamon
1 pinch cayenne powder
1 pinch ground coriander
1 pinch allspice
1 whole clove, ground or 1 pinch ground cloves
Olive oil
350g beef rump steak (or other BBQ suitable cut)
Moroccan spice premixed blends are readily available in shops and online.


•Mix spices together, drizzle meat with olive oil and rub spice mix onto both sides of the steak.

•Grill or BBQ meat to your liking.

• Allow to rest before cutting the meat into thin slices.

Roasted 3Veg Couscous


400g pumpkin - any kind
200g broccoli
½ a capsicum
Olive oil
1 cup boiling water
1 cup couscous
½ teaspoon beef stock powder *optional


•Roughly chop pumpkin into small chunks, broccoli into small florets and capsicum into two pieces.

•Toss vegetables in a light coating of olive oil and place in a baking tray, capsicum skin side up.

•Bake for 20 minutes or until pumpkin and broccoli are lightly browned and capsicum skin appears blistered. Dice capsicum (you can remove the skin if you prefer it off).

•Pour freshly boiled water into a large bowl, add 2 teaspoons olive oil and stock powder, then sprinkle couscous evenly into the bowl.

•Let couscous sit for 3 minutes before stirring with a fork. Stir in the vegetables and you’re done!

This recipe is completely adaptable to suit your own preferences or produce availability. 


Homemade Burger Buns

A homemade burger deserves a fresh baked hamburger bun and this soft bread roll recipe is the perfect solution. Soft and fluffy with just the right amount of salt and sweetness, the way bread should be.

Soft Burger Buns

Makes 8


12g dry yeast 
(3 teaspoons)
20g caster sugar 
(1 teaspoon + 3 teaspoons)
125mls warm water 
(½ cup)
125mls milk 
(½ cup)
1 large egg
30mls vegetable oil (6 teaspoons)
½ teaspoon salt
450g plain flour (3 cups, firmly packed)
15-20g butter (1 tablespoon)


•Place yeast and 1 teaspoon of sugar in a small bowl and gently whisk in warm water. Set bowl aside in a warm place for five minutes or until mixture bubbles into a froth on top.

•In another small bowl or jug whisk milk, egg, oil, salt and remaining sugar together.

•Combine both mixtures and in a large bowl/standing mixer, mix flour with wet ingredients until mixture begins to come together. Use kneading hooks to work dough until smooth and elastic (about 4 minutes).
If you are kneading by hand, 10 minutes on a floured bench or dough board.

•Turn the dough out onto your clean, floured surface and divide into 8 equal portions.
Place each one in a lined or lightly greased baking dish or lined tray. Allow dough to rise (proof) for about 30 minutes before baking.

•Preheat oven to 190°C and place a bowl of water on the lowest shelf.

•Melt butter and brush over the top of each roll and bake for 15 minutes or until golden brown. 


Fried Rice

A truely authentic fried Rice this is not. Fast, simple and versatile is what it is.

The measurements in this recipe are not terribly important. The amount of oil to rice is really the only detail that needs attention. There should be just enough to coat the rice and give it a nice glossy shine. Too much and the dish will be greasy. Too little and the rice will stick to itself and the pan. All other ingredients are not only flexible in quantity but can also be substituted or simply omitted. 

Keeps well, covered, in the fridge for up to 4 days.

Fried Rice

1 ½ cups uncooked rice
(Or 2 ½ - 3 cups cooked rice)
1 egg, lightly beaten
¼ cup cooking oil
¼ teaspoon salt *optional
(Or 1 Tablespoon soy sauce)
1 red onion or spring onions -diced
200g Ham -diced
1 ½ cups frozen peas and corn (drained if canned)

To cook the rice: Place rice in a medium saucepan with  2½ cups cold water. Bring to the boil uncovered then turn heat down to low. Cover and simmer for 12 minutes. Remove from heat and give it a quick stir before replacing the lid and letting it sit for about 5 minutes.
This can be done the day before but it is not essential.

•Heat 1 teaspoon of oil, to medium heat, in a large fry pan or wok, pour in egg and fry until just cooked. Remove egg and cut into small strips or dice.

•Heat remaining oil, to high heat, in pan and add rice, tossing/stirring quickly to coat rice with oil. *Adding salt or soy sauce optional here. Continue stirring for 2 minutes.

•Mix in remaining ingredients (adding the egg last) and continue to stir until all ingredients are heated through.


Cheeseburger Scrolls

Originally, I had thought this would be great recipe for using up leftover burger patties but, as time (and burger nights) went by, I realised how ridiculous the notion was... There's no such thing as leftover patties! If, by some miracle, you do happen to have some, just break or dice them into small pieces.

Cheeseburger Scrolls

Makes 22

Need a yoghurt free dough recipe? Try this one.
Scroll Dough
1 cup Greek or Natural Yoghurt
2 cups Self Raising Flour
1 teaspoon Caster Sugar
1 Tablespoon oil
300g Beef Mince
½ teaspoon Salt 
½ teaspoon Pepper
1 medium Brown Onion, finely diced
60mls* Tomato Sauce (¼ cup)
30mls* American mustard (⅛ cup)
*according to your tastes
2 cups grated Tasty Cheese

•Pour yoghurt into large bowl. Add sugar to flour and mix flour into yoghurt, ½ cup at a time until dough is a rollable consistency.
You may need to add a little more flour if dough is too sticky.
•Roll dough into a rectangle, about 8mm thick, approximately 25x40cm
•Lightly score dough’s surface with a fork.
Heat oil in frypan, on high. Add beef mince, salt and pepper. Brown mince well adding diced onion halfway through cooking.
•Preheat oven to 180°C
•Spread beef and cheese evenly over dough, press down lightly.
•Drizzle tomato sauce and mustard evenly.
•Roll, lengthwise, into a log, firmly but careful not to push the filling out the top.
•Using a sharp serrated knife, cut roll into sections about 2 ½ cm thick. Place each scroll on a lined baking tray and bake for 15-20 minutes. Scrolls will be golden brown and aromatic.


Degradation = Popularity. No Thanks!

I may not always get it right in my personal life but when it comes to what I say on this blog and my public pages, I do tend to overthink it. Usually that's considered a bad thing when it comes to writing, particularly from the heart, but I have come to learn that in my particular area of blogging (budget and food) sensitivity of diversity is a severely lacking trait.

Yesterday I watched a Thrifty Blogger fall from grace with one single indiscretion laying insult to a large group of readers.
This lady has a reasonable sized following (although smaller now) and the opportunity to empower a great deal more but, disappointingly, has chosen to put down the very people who need her support the most. I won't go into detail but essentially, it was suggested that a lot of families make unhealthy choices simply because they are lazy. After an overwhelmingly negative response to her post, she removed it, but offered no apologies.

This is where I become disillusioned by the blogging world. The larger the following, the less they care? It's not true of all, I know that well enough. But it is true of, at least, some and it remains to be seen which is more dominant.

Is this the future for the internet? 
Does the duty of care for others cease to be important once a brand has been established?

People make mistakes. I sure as hell do. But I want to make this promise: I will not assume to know what is best for you, your family or your situation. I may not be sure of the direction I am going but I definitely know which road I do not want to take!

If you are a blogger or regular sharer of helpful advice, wouldn't you prefer to lift up one person than put thousands down?


Don't Hide The Zucchini - Just This Once

Apparently zucchini is the most common choice when it comes to hidden vegetables. Veggie smugglers seem fixated with grating it into everything. I had started to wonder if my dear friend Zucchini had super powers with all the attention it receives. But alas, a mere vegetable is he (although technically a fruit) with a noted talent for blending in with the crowd.

Even without any awesome special powers, I can't help but feel sorry for poor invisible Zucchini. Always hiding in the shadows. Never basking in the glow of centre stage.

This one is for you, Zucchini. Today you are the star!

Aglio ed Olio Zucchini

(Garlic & Oil Zucchini)

Serves 1-2

1 Zucchini
½ Tablespoon Olive Oil
2 cloves Garlic

•Slice zucchini about ½cm thickness lengthwise.
Toss slices in oil to coat.
•Peel garlic cloves and give each one a good bash with the flat side of your knife.
Rub garlic on each zucchini slice.
•Heat a frypan, grill or BBQ to medium/high heat.
Cook zucchini and garlic together until zucchini is browned and just softened through, about 2 minutes each side.


Sunday Brunch - Scotch Pancakes

Pancake, Hotcake, Dropscone?
Who cares?!
Scotch pancakes contain raising agents for a thick and fluffy result. 
And so, in order to be foodatomically correct, I dub thee Scotch Pancakes. Rise and be fluffy!

What's in a name? Would not a flat cake by any other name taste just as sweet - or savoury?

Scotch Pancakes

2 cups self raising flour
1/3 cup caster sugar
2 teaspoons vanilla essence
2 eggs
1 ¼ cups milk (+ a little more)

¼ cup chocolate (chips, shaved or chopped) 

•Whisk all ingredients, except chocolate, together. Mixture should form a thick but pourable batter. If too thick add small amounts of milk until smooth and pourable.
• Heat a large frypan/skillet to medium high.
• You can use a small amount of butter or oil if necessary to keep pancakes from sticking to the base.
• Using a soup ladle or large spoon, spoon mixture into frypan - about ¼ of a cup per pancake. Sprinkle chocolate evenly on surface.
• Cook on one side until bubbles form and being to burst on the surface (about 2 minutes), flip over and cook for a further 1-2 minutes.

Serve as is or top with fruit, syrup, butter, whipped cream...... anything that takes your fancy!