Recipes, Savoury

Lamb Souvlakis

souvslogo.jpgWho doesn’t like a good souv? Slow cooked marinated lamb with home made pitas are always a winner if you’re entertaining friends or family. Just put the ingredients out and everyone can help them selves to what they want in their fresh homemade pitas!

Lamb Ingredients:

  • 1-1.5kg boneless lamb shoulder
  • 3 cloves crushed garlic
  • 3 sprigs fresh rosemary, leaves only
  • Small bunch fresh oregano
  • 1 lemon, zested and juiced
  • 1 tsp chilli flakes
  • 1/2 cup extra virgin olive oil
  • Salt and Pepper to taste

Homemade Pitas Ingredients:

  • 1 cup warm water
  • 2 tsp instant yeast
  • 2 1/2- 3 cups bread flour or plain flour
  • 1 tsp sugar
  • 2tsp salt
  • 2 teaspoons olive oil


Lamb Method:

  1. Add all ingredients into a zip lock bag or bowl and mix together well. Put into the fridge and marinate for up to 2 days. Overnight is fine though.
  2. After marinating, you can either place the lamb into the slow cooker with all the marinade and cook on high for 6 hours or on low for 8-10 hours. Alternatively you can place it into your pressure cooker and cook it according to your manufacturers instructions.

Pita Bread Method:

  1. In a jug, mix the water sugar and yeast together and put aside for 5 minutes.
  2. In a stand mixer attached with a dough hook add in the yeast mixture and 2 1/2 cups flour and put on a low speed. Once dough starts coming together add the salt and olive oil and let it knead for 5 minutes. If it appears too wet, add flour a little bit at a time.
  3. On a lightly floured bench, tip dough out and hand knead it for a few more minutes. Place the dough in a lightly oiled bowl and cover with a towel and let rise for an hour or until doubled in size.
  4. Punch the air out of the dough and divide dough into 8 balls.
  5. Meanwhile, preheat oven to 230 degrees with a pizza stone in the oven, or alternatively use an oven tray.
  6. Roll out dough until thin and put as many as you can in the oven for approximately 3 minutes or until they have puffed up. Serve hot.
Recipes, Savoury, Sweets

Maple Bacon French Toast

maple bacon french toast logo.jpg

Through out my childhood my mum would  love making french toast for our family breakfast on the weekends to use up some of our free range eggs collected right from our backyard. We always just ate our french toast simple, just a sprinkling of sugar. It wasn’t until I was in my mid teens that I started experimenting with food a bit more adventurously and discovered bacon and french toast are a match made in heaven!



  • Bacon and cheese loaf, sliced (pull apart loaf or white bread will work just as well)
  • 4 free range eggs
  • 1/3 cup cream
  • 1 tablespoon maple syrup + extra for drizzling
  • 8 rashers of maple bacon (plain smoked streaky bacon will also work)
  • Approximately 10g butter



  1. In a cold pan, add the bacon and then turn to a medium heat and cook until crispy. Set aside on some paper towel.
  2. Whisk together the eggs, cream and maple syrup and soak the bread for long enough to only make the bread wet and not fall apart about 5-7 seconds. Heat a pan to a medium heat and melt the butter in the pan and cook the french toast for about 5 minutes on each side or until golden.
  3. Arrange the bacon and french toast how ever you like and drizzle with more maple syrup if you wish.
    Serve with hash browns and/or fried or poached egg.
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.