Mars Bar Cheesecake

1 packet chocolate ripple biscuits
½ cup margarine melted
2 x 250g cream cheese softened
2 teaspoon gelatine
¼ cup boiling water
3 mars bars melted
½ cup castor sugar
¾ cup cream

Crush biscuits and mix with margarine into cheesecake flan chill.
Beat cream cheese till soft.
Add gelatine mixture, melted mars bars, sugar, cream.
Beat till well combined and smooth.
Pour into crumb base and chill in refrigerator 3-4hrs.


*To melt Mars Bars
Chop into pieces and put into microwave bowl and melt on med/ high. Time to melt varies with each microwave but should not take longer than 2 mins.

*To soften cream cheese
Remove foil from packets, chop into small pieces and microwave on high.


Thai Pumpkin Soup

For about 8 servings:

2 medium sized onions
2 tablespoons olive oil
2 teaspoons green curry paste
4 cups vegetable stock or 4 teaspoons of stock powder and 4 cups water
2 medium carrots
1kg peeled and seeded pumpkin
2 medium sized Kumara (sweet potato)
400ml can coconut cream
1 tablespoon soy sauce
Fresh coriander leaves


Finely chop the onions, and then heat the oil in a large pot. Add the onion and cook until it is transparent but not browned.

Add the curry paste and cook for 2-3mins longer, stirring often, before adding the stock.

Slice the carrots thinly (5mm thick) and add to the pot so they start cooking while you cut the pumpkin and kumara into 1cm cubes, then add them too. Cover and cook for 10-15mins or until the veggies are tender.

Blend or food process in batches, then poor through a sieve back into a clean pot. Add the coconut cream and soy sauce and bring back to the boil. Adjust seasoning if necessary.

Serve immediately or reheat when required, garnishing each serving with a sprig of fresh coriander, or with finely chopped coriander leaves.

Chilli Mac Cheese

1 TBSP Olive oil
2 small onion, finely chopped (I don’t use onion)
1 clove of garlic. Minced
500g Beef mince
1 can diced tomatoes, drained
1 can kidney beans
1-2 tsp chilli powder
pinch of ground cumin
Freshly cracked pepper
2 cups elbow macaroni
500g shredded cheddar cheese

Fill a pot with water and bring to the boil. Parcook macaroni for 5 mins or until just flexible, drain and stir into cooker.

Place oil in skillet over medium heat and add onion, garlic and saute until soft. Add meat and brown. Stir in tomatoes, chilli, beans, cumin, and pepper. Simmer away for at least 10 minutes.

Add pasta, mince and 1/4 of the cheese to baking dish. Stir through until evenly combined. Top with the remaining cheese.

Cook on moderate for 40mins or until cheese is golden brown.
Serve immediately.

*The original recipe suggested cooking the mince part in a slow cooker for 4 hours before adding parcooked pasta then cooking for a further 1 1/2 hours. Then just stir through the cheese.

Butternut Pumpkin and Feta loaf

400g butternut pumpkin, peeled and chopped
2 teaspoons olive oil
Sea salt and cracked black pepper
2 tablespoons active dry yeast
½ cup (125ml) warm water
1 onion, peeled and roughly chopped
½ cup (125ml) olive oil, extra
½ cup (125ml) milk
2 eggs, lightly beaten
1 tablespoon chopped rosemary leaves
2 teaspoons salt
2 teaspoons caster sugar
3 cups (450g) plain (all-purpose) flour, sifted
200g soft feta, crumbled

Preheat the oven to 160 deg Celsius (320F). Place the pumpkin, oil, salt, and pepper in a bowl and toss to coat. Place on a baking tray and roast for 15 minutes or until tender. Set aside.

Place the yeast and water in a bowl and stir to combine. Allow to stand in a warm place for 10 minutes or until the mixture starts to foam.

Place the onion, extra oil, milk, eggs, rosemary, salt and sugar in the bowl of a food processor and process until smooth. Place the flour, onion mixture and yeast mixture in a bowl and stir well to combine. Cover the bowl and allow to stand in a warm place for 1 hour or until the dough is doubled in size.

Add the feta and pumpkin to the dough and mix well to combine. Spoon the dough into a lightly greased 2 litre capacity (8 cups) 10cm x 20cm loaf tin and bake for 1 hour or until cooked when tested with a skewer. Allow to cool for 10 minutes before removing from the tin. Serves 8.

Farewell my friend

Yesterday my little family and I went to farewell our beautiful friend Rachael.
Her service was a great tribute to the wonderful and inspirational woman she was. I have every faith that she is now sitting back, wearing her comfortable Pjs, pain free watching down on us all.

Life is precious and short. It is times like these that you reflect and realise how important it is to really make a difference. To make each day count and to always tell your friends and loved ones how much you care.

Rachael asked us all to donate to Breast Cancer Network Australia so that hopefully others wouldn’t go through what she went through. Please check out this wonderful cause and if you can donate please do, every bit helps.

Rachael, I wore pink for you yesterday my gorgeous friend. After your service we sat by the sea and talked about you and life. You will never be forgotten. We were truly blessed to call you our friend. Rest in peace, I’ll be seeing you. xx