Recipes, Savoury

Garlic Chicken Kiev

chicken kiev logo.jpgMakes: 4

I love garlic and I love chicken, so of course I love kievs! But it’s so hard these day to find a good kiev  that’s not completely processed and doesn’t cost you an arm and a leg. This recipe gives you the best of the both worlds, cheap to make and not minced up with other chicken bits you’d rather not know about!


  • 4 smallish chicken breast fillets, skins removed
  • 100g softened butter
  • 1 clove of garlic, minced
  • 1 tsp fresh or dried parsley + another  2 tsp
  • Salt and pepper
  • 2 cups bread crumbs
  • 1 tsp garlic powder
  • 3 eggs, whisked
  • Oil for frying



  1. First, to make the garlic butter you need to mix the minced garlic, butter, parsley and a little bit of salt and pepper together. Once mixed, lay out some glad wrap and scoop the butter onto the glad wrap and wrap it up into a log and put into the fridge to set.
  2. Carefully stick a sharp knife into the sides of the chicken breasts to make a hole into the centre of the chicken breast. Cut some discs of the garlic butter and stuff as much as you can into it without it breaking open. Use either wooden or metal skewers to hold shut the cavity you made for the butter so that the butter doesn’t completely  run out when cooking.
  3. Mix the bread crumbs with the extra 2 tsp of parsley, garlic powder and season with salt and pepper. Dip the chicken in the egg and then coat in the bread crumbs.
  4. Preheat the oven to 180ºc. Heat a heavy based pan over a medium high heat and add about 2 tablespoons of oil. Once pan is hot add your kievs to the pan and cook on all sides for a couple minutes. Place the kievs in the oven for 20-25 minutes. Let them rest on a rack for 10 minutes, remove the skewers and then serve with salad or steamed veggies.


Use the left over breadcrumbs to make (More delicious than they sound) crap cakes

Recipes, Savoury

Crustless Quiche

Quiche logo.jpgServes 6

For as long as I can remember my mum has made this quiche for our family. She’d sometimes have to make 2 so we’d have lunches for the next day but usually they both wouldn’t see the night out. This recipe is just the basis to a great crustless quiche. Mum has added all sorts of stuff to it before to use up ingredients we had on hand, like tomato, mushrooms and chorizo, so feel free to add what ever you like!


  • 8 xlarge free range eggs
  • Salt and pepper to taste
  • 1 cup milk
  • 1 cup thickened cream
  • 3/4 cup plain flour
  • 1 cup cheese of your liking (optional but it gives it a nice golden crisp outside)
  • 6 rashers of bacon, diced. Or 150g diced bacon
  • 2 tsp fresh parsley, finely chopped



  1. Cook bacon in a fry pan till nearly crispy. Set aside to cool slightly. Preheat oven to 170ºc.
  2. Grease a quiche dish. In a big bowl whisk the eggs and season to your liking with salt and pepper. Add the milk, cream and cheese and whisk till well combined. Then whisk in the flour, parsley and bacon. Pour the mixture into your greased dish, sprinkle a little more cheese on and bake for about 45-55 minutes, or until risen and golden on top and no longer jiggles in the centre. Let it cool down for about 10-15 minutes. It will deflate, so don’t worry about it if it does.
  3. Serve with salad or steamed vegetables.
Recipes, Savoury

Creamy Coconut Rice


coconut rice logo.jpg

Makes enough for 4 people

I still remember the first time I ever tried coconut rice, it was on a long flight on the way back from a trip to the UK. I thought to myself “OMG I have to learn to make this”. Over time I’ve adjusted the measurements and I believe I’ve come up with the best creamy rice to accompany any curry! Just like our Chicken curry.


  • 2 cups of basmati rice, rinsed well
  • 2 1/2 cups of water
  • 1 400g tin coconut cream
  • 3 cm piece ginger sliced
  • 1 tsp salt



  1. Place the rinsed rice into a rice cooker along with the water, coconut cream, ginger and salt and turn your rice cooker on and start cooking.
  2. Stir every 5-10 minutes till done. Discard the ginger. Serve with curry or it would make a great accompaniment to any dish with spice!


Recipes, Savoury

Hawaiian Chicken

hawaiian chicken logo.jpg

Serves: 2

Hey, Mark here, tonight’s recipe is a quickie. My father-in-law introduced me to this recipe that he found. Since then I’ve made a couple of changes that I think work for the better. If you want the original recipe, click here. With all that out the way, lets get started!


  • 1-2 large chicken breasts, diced
  • Salt and Pepper to taste
  • 1 cup of corn flour + 1tbp for thickening
  • 1/2 cup of canola oil
  • 2 eggs, beaten
  • 1 cup pineapple juice
  • 1/2 cup brown sugar
  • 1/3 cup Soy sauce
  • 2-3 cloves of garlic, crushed
  • 1 large Jalapeno, finely diced (leave seeds in, if you dare)
  • 1 tin Pineapple chunks


  1. Preheat oven to 160 degrees C
  2. In separate bowls, place cornstarch and slightly beaten eggs. Dip chicken into cornstarch then coat in egg mixture.
  3. Heat canola oil in a large frying pan over medium-high heat and cook chicken until browned. Place the chicken in a greased baking dish.
  4. In a medium sized mixing bowl, whisk together pineapple juice, brown sugar, soy sauce, crushed garlic, and cornstarch. Add the Jalapeno and pineapple chunks. Pour over chicken and bake for 1 hour.
  5. Serve with steamed rice.
Recipes, Savoury

Chicken and Cornflake Casserole

cornflake chicken casserole logo.jpg

Serves: 4

Hey everyone, Mark here, posting a quick recipe that’s absolutely delicious and a little bit different. This is a recipe from my mum and it’s still one of my favourite quick dishes to make and eat. This is a saucy chicken dish topped with cornflakes and a light sprinkle of cheese and then baked until golden and delicious. Let’s crack on!


  • 2 Chicken breasts diced nice and chunky
  • 2 400g tins of cream of tomato soup
  • 1 – 2 tsp Dry Basil
  • A few handfuls of Cornflakes – enough to cover the top of your casserole
  • Some nice strong cheddar cheese, again, enough to cover your casserole
  • Salt and Pepper


  1. Pour your tins of soup into a large bowl and season with Basil
  2. Dice the chicken in case you haven’t already
  3. Place diced chicken in your casserole dish and season it generously with salt and pepper.
  4. Pour over the soup mixture
  5.  Optional step: Marinate for at least 30 minutes
  6. Cover with foil and bake for 30 minutes at 200°C
  7. Remove from oven and top with a good thick layer of cornflakes, top the cornflakes with your cheddar cheese.
  8. Return to the oven uncovered for a further 20 minutes or until the cheese has gone golden brown
  9. Remove from oven and allow to sit for 10 to 15 minutes before serving.


  • Before topping with cornflakes, put a layer of mozzarella on, then the cornflakes THEN the cheddar and then…finally…a sprinkle of parmesan. Oh my. Cheese-tastic!
  • Try this with white fish instead of chicken. Just as yummy and how it was originally created!
  • If you’re using a fan forced oven, you may need to reduce the cooking times by 5 minutes or so.
Recipes, Savoury

Creamy Mushroom Sauce

Mushroom sauce logo.jpgMakes approx 1 1/2 cups

This sauce goes great with any  meat! especially with my Juicy Chicken Schnitzel.
It’s super creamy and has a nice hit of garlic too.



  • 250g swiss brown mushrooms
  • 2 tsp butter
  • 2 tsp oil
  • 1 clove garlic
  • 1/2 cup white wine
  • 300ml thickened cream



  1. In a medium saucepan over a medium heat, add the oil and butter and then add the garlic, cook for about a minute or until fragrant and then add the mushrooms and season with a little bit of salt. Continue to cook the mushrooms till softened and they start to release their juices.
  2. Turn the heat up to a medium high heat and add the wine. Let the wine reduce to about half, turn the heat down to low an add the cream. Let the sauce simmer for about 15-20 minutes, stirring occasionally and making sure it doesn’t boil. The sauce will reduce and thicken slightly. Serve with chicken, beef or pork!
Recipes, Savoury

French Onion Oyster Blade

French onion oyster blade logo.jpgServes: 2-4

My mother has been making this for as long as I can remember and it’s so simple to make! You just need a couple ingredients and you have your meat and sauce all in one! I might also add that this is a budget friendly recipe too so you can feed your family of 4 for less than $20 (AUS)


  • 4-6 Oyster blade steaks
  • 1 packet of dry french onion soup mix
  • 2-3 tsp water

And that’s it!



  1. Preheat the oven to 170ºc. In a small bowl mix your french onion soup mix with enough water to create a loose paste, say about the consistency of a thick gravy. Place each oyster blade steak onto a square of foil (you will be wrapping them individually) and then spread about 1-2 tsp of the french onion paste onto the steak, then wrap them up and place onto a baking tray.
  2. Bake for approximately 40-45 minutes. Let them rest for about 5-10 minutes. Serve with some steamed greens.


Recipes, Sweets

White Chocolate Cookie Dough Fudge

Cookie dough 1 logo.jpg

Makes approximately 16 bars

A couple of years ago I was apart of a slow cooking group on facebook and the admin was creating a recipe book to publish and was asking people to submit their own original creations. I had created this recipe but then changed it to suit a slow cooker, and I submitted the recipe. A few months later I got an email from ABC publishing telling me my recipe was going to be published. I was so over the moon! It makes me happy knowing there’s thousands of people that have that recipe book at home with my recipe in it.


  • 395g tin sweetened condensed milk
  • 220g block white chocolate, broken into pieces
  • 180g block Milky Bar Cookies and Cream, broken into pieces
  • 2 tsp vanilla essence
  • 65g butter, softened, plus 2 teaspoons extra
  • 3/4 cup light brown sugar
  • 1/4 cup milk
  • 1 1/4 cups plain flour
  • 1/2 cup chocolate chips



  1. Place the softened butter and brown sugar in a medium bowl and cream together until smooth. Add the milk and 1 tsp of the vanilla and mix until combined. It may appear lumpy but this is OK. Add the flour and the chocolate chips and mix. Spread the cookie dough onto a baking sheet and refrigerate for 1-2 hours or until slightly set.
  2. Place the condensed milk, chocolate, 1 tsp vanilla and the 2 tsp of butter into a large saucepan over a very low heat so it doesn’t burn. Stir continuously until fully melted and smooth. Set aside to cool slightly.
  3. Take little pieces of cookie dough (reserve about 1/2 cup of dough for the end) and fold through the fudge. Line a brownie tin or square cake tin with baking paper and pour the fudge into the tin. Decorate with remaining cookie dough pieces.
  4. Refrigerate for at least 2 hours to set. Slice into squares and store in an air tight container in the fridge.
Recipes, Sweets

Cinnamon Scrolls

Cinnamon scrolls 1 logo.jpg

Makes:  9

I love fresh bread and it’s so easy to make your own baked bread at home not to mention healthier too.
Some day I really fancied a cinnamon scroll and there just weren’t any recipes that stood out to me. So I came up with my own recipe using a basic sweet dough recipe. The bread improver just helps it rise more and gives it a softer texture too but you don’t have to use it.


  • 290ml warm water
  • 1 egg lightly beaten
  • 2 tablespoons of melted butter
  • 1 tsp salt
  • 2 tablespoons sugar
  • 3 1/2 cups bread flour
  • 3 tablespoons milk powder
  • 1 tsp bread improver (optional)
  • 2 1/4 tsp yeast (sachet of yeast)
  • 100g softened butter
  • 2 tablespoons cinnamon
  • 1/2 cup brown sugar
  • 1/2 cup powdered sugar
  • 1 tablespoon milk
  • 1/4 tsp vanilla extract



  1. In a jug, pour in the warm water and dissolve the sugar and yeast in it and set it aside to activate. In a bowl of a stand mixer with a dough hook attachment put it the bread flour, egg, melted butter and milk powder and put it onto a medium low speed. While it mixes pour in the water and yeast mixture. Let the dough come together and then add the salt to the dough and let it knead for 5-10 minutes. Set it aside with a tea towel to rise for 1 hour.
  2. Roll out  the dough into a rectangle shape about 1cm thick. Spread the butter all over the dough and then sprinkle over the brown sugar and cinnamon, you can add extra cinnamon if you like it like I do! don’t be scared to use more if you feel it needs it.
  3. Line and grease a rectangular baking dish (roasting dish) with baking paper. Roll the dough up into a log and divide into 9 portions and place into the baking dish about 2-3 cm apart and cover again with a tea towel to rise for 35-50 minutes.
  4. Preheat oven to 170ºc and bake the cinnamon scrolls for 25-30 minutes. Let the scrolls cool a bit before icing. Once cooled for about 1 hour, mix together the powdered sugar, vanilla and milk, you want it to be a bit thick but still be able to drizzle, add more powdered sugar if it’s too runny. Drizzle the icing over the cinnamon scrolls.


Recipes, Savoury

Baked Corndogs

Baked Dagwood Dogs.jpgMakes:8

There’s nothing better than fair food. At Australian festivals or local fairs corn dogs are referred to as dagwood dogs. Let’s face it, anything that is deep fried and on a stick is the best thing ever. But when you’re trying to take it easy on the fried food, sometimes the cravings can be pretty full on. So I came up with this recipe! Same great taste as a corn dog but without all the deep fried batter and all the calories.


  • 1 cup wholemeal flour
  • 1/2-3/4 cup cornmeal (polenta)
  • 1 tsp baking powder
  • 1/4 tsp mustard powder
  • 1/2 tsp salt
  • 1 tablespoon honey
  • 1/3 cup skim milk
  • 1 egg, lightly beaten
  • 1 tsp canola oil
  • 4 lean pork or beef frankfurts, cut in half
  • 8 wooden skewers
  • Ketchup and mustard to serve


  1. Preheat the oven to 200ºc and line a baking tray with baking paper. Mix together the flour, cornmeal, baking powder, mustard powder and the salt in a large bowl.
  2. In a separate small bowl, mix together the honey, egg, milk and canola oil. In the bowl with the dry ingredients create a well and then pour in the wet ingredients and gradually mix together till it forms a dough. If it’s too wet add more cornmeal and flour till it becomes a soft yet slightly sticky dough.
  3. Pat the franks dry with paper towel. Skewer the franks and then grab a small handful of dough and flatten it out as much as possible and mould it around the frank and place it on the baking tray. Repeat with remaining franks.
  4. Bake for 15-20 minutes or until golden brown. Serve with ketchup and mustard.