Chicken and artichoke fricassee


Prep + cook time 1 hour 10 minutes

Serves 4


Chicken –

  • 8 chicken drumsticks (1.2kg)
  • 1 onion, chopped finely
  • 4 cloves garlic, crushed
  • 1/2 cup (125ml) dry white wine
  • 1 1/2 (375ml) cups chicken stock
  • 1 tablespoon grated lemon rind
  • 1 tablespoon lemon juice

Sauce –

  • 1 1/4 cups (310ml) pouring cream
  • 125g baby spinach leaves
  • 680g canned artichokes, drained, halved
  • 1 tablespoon oregano



  1. Brown chicken in batches and remove from pan.
  2. Cook onion and garlic until onion softens. Add wine, stock, rind and juice. Bring to the boil. Return chicken to pan, reduce heat and simmer covered for 20 minutes
  3. Uncover and simmer for 10 minutes
  4. Place chicken in bowls.


  1. Combine cream, spinach, artichokes and oregano in pan with sauce mixture. bring to the boil. reduce heat and simmer uncovered until sauce thickens slightly – 2 minutes.
  2. Pour sauce over chicken.

Serve with steamed rice


Oreo Cheesecake Cookie Dough Bars


recipe originally from Two Peas in Their Pod

Oreo Cheesecake Cookie Dough Bars

Yield: 16 bars
Prep Time: 10 minutes
Cook Time: 30-35 minutes
Total Time: 45 minutes

For the Oreo Crust:
1 1/2 cups crushed Oreo cookies
5 tablespoons unsalted butter, melted

For the cookie dough:
5 tablespoons unsalted butter, at room temperature
1/3 cup packed brown sugar
3 tablespoons granulated sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
3/4 cup all-purpose Gold Medal flour
3/4 cup mini chocolate chips

For the Oreo Cheesecake Filling:
280 grams cream cheese, at room temperature
1/4 cup granulated sugar
1 large egg, at room temperature
1 teaspoon vanilla extract
1/4 cup crushed Oreos

1. Preheat the oven to 160 C. Line an 8-inch square baking pan with parchment paper allowing a little overhang. Spray with cooking spray and set aside.

2. In a medium bowl, mix the Oreo crumbs and melted butter together until thoroughly combined. Press the mixture into the bottom of the prepared pan. Bake in preheated oven for 6-7 minutes. Remove pan to a cooling rack. Leave the oven on.

3. While the crust is cooling, prepare the cookie dough. In the bowl of a stand mixer, beat the butter, brown sugar, granulated sugar, salt and vanilla until smooth and combined, about 1 minute. Slowly mix in the flour and mix until just incorporated. Mix in the mini chocolate chips. Set aside.

4. In the bowl of a stand mixer, cream the cream cheese and sugar together until smooth. Mix in the egg and vanilla just until incorporated. Mix in the crushed Oreos. Pour the Oreo cheesecake batter into the prepared crust.

5. Use your hands to form clumps of cookie dough. Flatten the clumps of dough in the palm of your hands to flatten them out. Distribute the cookie dough evenly on top of the cheesecake batter. You will cover most of the cheesecake batter. It doesn’t matter if it isn’t perfect.

6. Bake for about 30-35 minutes, until the cookie dough top feels dry and firm and the pan is set. You can give it a little shake to see if it is set. Move bars to a cooling rack and allow to cool completely.

7. Lift the cooled bars out by the overhang; cut into squares and store in the refrigerator. Serve cold or at room temperature.

Pork and Prawn dumplings


300g raw prawns, peeled and deveined (you can buy frozen raw prawns and defrost in the fridge overnight)
250g pork mince
3 stalks shallots
1/2 cup canned bamboo shoots (sliced)
2 tablespoons soy sauce
1/2 teaspoon salt
2 tablespoons cornstarch
1 teaspoon freshly grated ginger
1 tablespoon rice wine

BBQ Pulled Pork


Pulled pork
¼ cup brown sugar
¼ cup sweet paprika
1 tablespoon ground cumin
1 teaspoon cayenne pepper
1 tablespoon garlic powder
Salt and pepper

~2kg pork shoulder/neck
1 cup BBQ sauce of choice (I used the Sweet Baby Rays Hickory and brown sugar)

1. Mix up the rub and quarter the pork
2. In a large bowl get the rub all over the pork.
3. Optional: wrap the pork in cling wrap and put it in the fridge overnight (I didn’t do this for yesterday’s pork)
4. Put the pork in the slow cooker and pour the BBQ sauce over the top evenly
5. Cook for 9-13 hours on low (5-6 on high) OR 1 hour in the pressure cooker
6. Move pork pieces into a large bowl, add a cup of the braising liquid from the slow cooker, and pull apart with two forks

Key Lime Pie



Recipe from, April 2012


  • 300g biscuits
  • 150g butter, melted
  • 1 x 397g tin condensed milk
  • 3 medium egg yolks
  • finely grated zest and juice of 4 limes
  • 300ml double cream
  • 1 tbsp icing sugar
  • extra lime zest, to decorate


  1. Heat the oven to 160C/fan 140C/gas 3. Whizz the biscuits to crumbs in a food processor (or put in a strong plastic bag and bash with a rolling pin). Mix with the melted butter and press into the base and up the sides of a 22cm loose-based tart tin. Bake in the oven for 10 minutes. Remove and cool.
  2. Put the egg yolks in a large bowl and whisk for a minute with electric beaters. Add the condensed milk and whisk for 3 minutes then add the zest and juice and whisk again for 3 minutes. Pour the filling into the cooled base then put back in the oven for 15 minutes. Cool then chill for at least 3 hours or overnight if you like.
  3. When you are ready to serve, carefully remove the pie from the tin and put on a serving plate. To decorate, softly whip together the cream and icing sugar. Dollop or pipe the cream onto the top of the pie and finish with extra lime zest.

Lemon Lime White Chocolate Mudcake


Original recipe sourced from Butter Hearts Sugar

Lemon Lime White Chocolate Mudcake 
(based on recipe from Womens Weekly, Cakes Biscuits and Slices)
250 grams butter
2 teaspoons lime juice
180g white chocolate
1 1/2 cups caster sugar
3/4 cup milk
1 1/2 cups plain flour
1/2 cup self-raisin flour
2 eggs lightly beaten

Coconut White Chocolate Ganache
140ml can coconut cream
360 grams white chocolate
1 teaspoon lemon zest
1 teaspoon lime zest
To make the Mudcake

  • Preheat the oven to 170 degrees c. Grease a round 20cm cake pan and line the base and sides woth baking paper, leaving a 2cm overhang at the top.
  • Add the butter, lime, white chocolate and sugar to a medium sized saucepan. Stir all the ingredients over a low heat until smooth. Transfer in a large mixing bowl, add in milk and allow to cool.
  • Add the sifted flours and the eggs to the liquid mixture, stir until combined.
  • Pour the cake mixture into the prepared cake pan and bake for about 1 hour and 30 minutes, until cake tests done. Allow the cake to cool in the pan.
  • While the cake is cooling make the coconut ganache.
  • Turn the cake out of the pan top side up, cover with the white chocolate coconut ganache.

To make the Ganache

  • Finely chop the white chocolate, combine the chocolate, lemon and lime in a medium bowl.
  • Pour the coconut cream into a small saucepan and bring to the boil. Pour the hot cream over the chocolate and stir until smooth. You may need to mix over the double boiler until the white chocolate melts.
  • Cover the bowl and place in the fridge for about half an hour. Stir the mixture occasionally until spreadable.

Pecan slice


2 cups plain flour
½ firmly packed cup (100g) brown sugar
180g chilled unsalted butter, chopped

Pecan topping
125g unsalted butter
1 cup firmly packed (200g) brown sugar
1/3 cup honey
1 ½ tablespoons pure cream (optional)
250g pecans, sliced lengthways
1 ½ teaspoons vanilla extract
1 teaspoon cinnamon
Handful of pumpkin seeds

Preheat the oven to 180c. Grease and line a 4cm deep, 21 x 30cm slice pan with baking paper, allowing the paper to extend slightly over the edges of the longer sides. Mix flour, sugar & butter in a bowl until mixture resembles damp sand. Tip into pan & press in evenly over the base. Bake for 20 minutes or until golden.

Towards the end of baking time, make the topping. Melt the butter in a heavy based pan over medium heat. Add sugar, honey, cream & stir for 2 minutes or until sugar dissolves. Bring to the boil then reduce heat to medium low & stir for a further minute. Stir in the pecans, pumpkin seeds & vanilla, then remove from the heat & keep warm.

Remove base from oven & spread warm pecan mix evenly over the top. Bake for 16-18 minutes or until topping is bubbling & deep golden. Place the pan on a rack & cool completely. Once cool, slice & store in an airtight container for up to 5 days in a cool spot.