Sunday, June 7, 2020

Chocolate Mousse

This amazing recipe has been in my family for years and it's always a winner at every event! Make it the day before in a large dish, or create individual servings - either way I'm sure your family will love it as much as mine!

Serves approx 15


1500ml of Cream
3/4 Cups Sugar
3 Eggs
500grams Milk Chocolate/Dark Chocolate (I usually go 50/50)
Splash of Marsala/ Tia Maria


Beat eggs & sugar until light & creamy.

In a separate bowl whip Cream until stiff peaks form. Keep in fridge.

Melt Chocolate in the Microwave or in a bowl over simmering water

Beat Chocolate into egg mix adding gradually until thoroughly combined

Fold in the cream & refrigerate for min 4 hours.

Tuesday, April 28, 2020

Hot Cross Buns

Watch the video here!

There's nothing worse than missing your favorite foods that are only around at a certain time of the year. For many, Hot Cross Buns fall into this category. Usually sold in Supermarkets and Bakeries from late January through to just after Easter, Hot Cross Buns come in many forms and flavors. This recipe is a great base for any type of buns you'd like to make, I personally prefer Choc Chip instead of fruit, but you can add anything you like.  


2 tsp Dried Yeast
300ml Warmed Milk
1/4 Cup Caster Sugar
4 1/2 Cups Plain Flour
1 tsp Cinnamon
1/2 tsp Salt
1/2 tsp Mixed Spice
90g Cold Butter, Cubed
1 egg
2 cups Mixed Dried Fruit or Chocolate Chips or filling of your choice


1/2 Cup Flour
1 tbsp Cocoa Powder (if making Choc Chip Buns)


1/4 Cup Water
1/4 Cup Sugar
1 tsp Mixed Spice


Combine the sugar and warm milk in a jug and stir in the yeast. Cover with glad wrap and leave until foamy. 

Add the flour and cinnamon to a large bowl and add the butter. Rub in until the mixture resembles breadcrumbs.

To the flour mixture add the mixed fruit or chocolates chips, as well as the salt and mixed spice. 

Whisk the egg into the milk and yeast mixture and add to the dry ingredients. Mix to a soft dough. 

Knead until smooth, then return to the bowl and cover with glad wrap. Leave in a warm place to prove until doubled in size. 

Preheat your oven to 220 degrees 

Once doubled, cut your dough into 16 even pieces and gently form into rounds. Align them together on a tray covered with baking paper and leave to prove for another 30 mins. 

Meanwhile, prepare the mixture to make your crosses. If you are making chocolate chip buns add the cocoa powder. Add water until you reach the right consistency for piping. Place the mixture into a piping bag with a nozzle or a zip lock bag and put aside. 

After 30 mins prepare your buns for the oven by piping thick crosses along the length of the buns. Bake for 15-20 mins until golden brown. 

While the buns are baking, combine the water, sugar and mixed spice and stir until the sugar is dissolved. 

Remove the buns from the oven and leave them on the tray. While hot, brush them with the glaze you just created. 

Enjoy! xxx   

Sunday, March 29, 2020

Crispelle (Italian Potato Donuts)

Watch the video here!

Probably my favorite Italian treat, these potato donuts are really like no other. We call them Crispelle, although they go by many names from region to region. They are often served savory & sweet, even stuffed with cheese, sauce and anchovies. These were often made at Christmas time or to celebrate the new year. I have such fond memories of making these with my Nonna in her kitchen and later on in mine. Make them for all your family & friends but beware - they are HIGHLY addictive!

Makes Approx 70


10-12 medium Potatoes (use a dry potato, rather than a waxy potato)
3-4 cups Cold Water
1 cup Vegetable Oil/Canola Oil
2 Eggs
2 tablespoons Salt
2kg Plain Flour
2 cups Warm Water
2 tablespoons Dry Yeast
1 teaspoon Sugar


Peel & boil the potatoes until cooked through (easily pierced with a fork)

Using a ricer process the potatoes while they are still warm into a large bowl. Alternatively you can also mash them very well with a potato masher, just be sure there are no whole pieces of potato left. 

Mix the cold water in with the potatoes until the mixture is very loose.
Next prepare the yeast. Add one teaspoon of sugar to the two cups of warm water and stir. Add the yeast and let it activate. It’s ready when it has bubbled up.

Add the oil, eggs and salt to the potato mixture and stir well. When ready, add the yeast mixture to the potato mixture and stir.

Mound the flour onto a wooden board or a stone bench top and create a well in the middle. Slowly pour the liquid mixture into the well of flour, mixing with a fork so the flour blends into the liquid from the edge of the well.

When the liquid has taken on most of the flour, use your hands to fully incorporate the flour, kneading it well. Add more flour as needed into order to get a bread dough like consistency. 

Cover with a clean cloth and leave to rise until double its size (approx 2hrs). Make sure the space is clear from air conditioners or open windows as that will significantly slow the rising process.

When the dough is ready cut it into strips and roll out into thick ropes, using your palms. Form these ropes into donuts by creating a circle and pinching the two ends together tightly. 

Place on a tray or on a bench top/table covered with a well-floured piece of baking paper or a tablecloth. Cover the donuts with another table cloth and leave to prove for another hour. 

To fry the donuts, heat vegetable or canola oil in a deep fryer or large frying pan. You'll know it's hot enough when you drop a small piece of dough in and it fry's to golden brown quite quickly. 

Place the donuts into the oil but don't over crowd the pan. Fry for one to two minutes on one side until golden brown then flip and fry the other side until done. Remove & drain on paper towel.

These donuts can be served either savory or sweet. Try them with a sprinkle of salt, drizzle with melted chocolate or honey. Even add some icing sugar & syrup - the options are endless. 

Enjoy xxx

Friday, March 27, 2020


Time for a cute little treat for your pooch! These biscuits are a hit amongst even the fussiest of dogs, so give them a try on your best friend & let me know how they like them! And the best part is they'll stay fresh in an airtight container for one month!

Prep Time: 20 mins
Cooking Time: 25 mins
Drying Time: 8 hours
Makes approx 2 Dozen Biscuits


1 1/4 Cups Plain Flour
1 1/4 Cups Wholemeal Flour 
1 1/4 Cups Polenta
1 1/4 Cups Rolled Oats
1/2 Cup Wheat Germ
1/2 Cup Brown Sugar 
1 Tablespoon Baking Powder
1 1/2 Teaspoons Salt
170 grams Cold Unsalted Butter cut into Cubes
1 Cup + 1 Tablespoon Water
1/2 Cup Chopped Flat Leaf Parsley
1/2 Cup Chopped Fresh Mint Leaves 
1 Large Egg
1 Dog Biscuit Cookie Cutter


Preheat your oven to 180 degrees celsius.

Using a Food Processor pulse flours, polenta, oats, wheat germ, brown sugar, baking powder & salt until combined. 

Add the butter and pulse until mixture resembles coarse meal with pea size butter lumps.

Gradually add 1 cup of water while pulsing until a coarse, dense dough forms. 

Turn out the dough onto a floured surface and knead in the chopped parsley and mint until well distributed. 

Gather, then halve the dough & roll out 1 half at a time with a lightly floured rolling pin. Remember to rotate the disc of dough as you roll it out to prevent it sticking to the bench. Roll it out to approx 5mm thick and cut out the biscuits with the dog bone cookie cutter. Transfer these onto a lined baking tray leaving 1 cm between each biscuit. Repeat until all the dough has been used.

Whisk together 1 egg & 1 tablespoon of water to form an egg wash & brush each biscuit. 

Bake for approximately 25 mins or until golden brown. 

Once all biscuits are cooked, turn off the oven & leave them in the oven overnight to dry out. 

Place them in an airtight container & enjoy fresh biscuits for up to 30 days!

Enjoy! xxx


Looking for the perfect Breakfast Muffins? These Banana & Walnut Muffins are it. Make them fresh in the morning or make them the day before & heat in the oven before serving. Baking them without patty pans gives them a lovely crust on the outside & the crunchy topping helps to finish these delicious treats! Serve warm with butter for extra decadence :)

Preparation Time: 15 mins
Cooking Time: 20 mins
Makes: 16

2 Cups Self Raising Flour
1 Cup Plain Flour
1 tsp Bi Carb Soda
1 3/4 Cups Brown Sugar
3 Bananas - Mashed
2 Eggs 
1 1/4 Cups Milk
3/4 Cups Canola Oil
1 Cup Chopped Walnuts

1/2 Cup Brown Sugar
1/4 Cup Plain Flour
3/4 Cup Chopped Walnuts
60g Butter - Softened & Chopped

Preheat Oven to 200 Degrees Celsius
Grease 16 Muffin Pans with Canola Spray

Sift the Dry ingredients together in a large bowl
Add the Chopped walnuts 
Combine the Wet ingredients & add to the Dry ingredients
Stir quickly to combine but don't over mix.
Add the Banana

Set aside & create Topping

Rub butter into sugar and floir with your fingertips until just combined. 
Add Walnuts.

Using an ice cream scoop, fill muffin pans at 3/4 capacity & sprinkle with the topping. 
Bake for 20mins

Allow the muffins to cool in the tray for 10 mins before transferring them onto a wire cooling rack.

Serve warm alone or with butter!

Enjoy xxx


Watch the video here!

One of my all time favorites, this Potato Salad is always a winner amongst my family and friends. It's very easy to put together, and a great one to prepare the day before if need be. Take it to your next BBQ & see if it passes the test!

Prep time: 90 mins
Serves: 12-14 people


2kg Waxy Potatoes (e.g Desiree, Dutch Cream, Nadine or Southern Gold)
500g Streaky Bacon
1 large bunch Flat Leaf Parsley
1 Cup Whole Egg Mayonnaise
1 Cup Light Mayonnaise
1/2 Cup Greek Yogurt
1/2 Cup Sour Cream
Salt & Pepper to Taste


Boil the potatoes with the skins on until easily pierced with a fork. Drain & set aside to cool.

Fry the bacon until crisp & drain well on paper towel. Chop into bite size pieces & set aside. 

Wash & roughly chop the parsley. Set aside.

In a bowl combine the whole egg mayonnaise, light mayonnaise, greek yogurt & sour cream. Stir in the parsley & bacon. Season to taste with salt & pepper. 

Cut the potatoes into bite sized pieces & toss in the dressing. Garnish with a little more cracked pepper. 

Refrigerate until you're ready to serve.

Enjoy :)  xxx

Snacks w/ Sammy X Kids Favourite Dinners: Chicken Schnitzels (Cotoletti)

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What a fun day this was! I had a blast cooking with Hayley from Kids Favourite Dinners. Hayley is a mum of 3 that created this amazing website for other parents out there that are struggling with the  constant ups and downs of fussy kids. You can find a many great recipes on the website as well as a meal planner to help you get organized for the week, and best of all - it's FREE!

We made one of my childhood favourite recipes in her wonderful kitchen, follow the recipe below & see if your family loves it as much as I do!


4 Large Chicken Breasts
250g Fine Breadcrumbs (I use Krummies)
250g Panko Breadcrumbs
250g Grated Parmesan Cheese
1 Small bunch of flat leaf Parsley, chopped
1 cup plain flour
3 Eggs
1 tsp Garlic Powder
Salt & Pepper to Taste
Olive Oil & Canola Oil for Frying


Slice the Chicken Breasts from the side to form slices approx 1cm thick.
Whisk the eggs in a shallow dish & set aside.
Add the flour to another shallow dish  & set aside.
In a large baking dish or foil tray combine the breadcrumbs, cheese, parsley, garlic powder, salt & pepper & stir together. Set aside.
One by one dip the slices of chicken into the flour, then into the egg, then  straight into the breadcrumbs & press crumbs onto the chicken. Place onto a plate to prepare for frying. Repeat until all chicken pieces are coated.
In a frying pan over a medium heat add 1/2 Canola oil & 1/2 Olive oil approx 2cm deep. The oil is hot enough when a crumb is dropped in & floats to the top sizzling. Fry your schnitzels until golden brown, approx 2 minutes on each side. Drain on paper towel & serve with Mashed potatoes & a salad.

Enjoy! xxx