​This is an Emalee original recipe. Emalee is my daughter and she had the task of making a cocktail for us. I told her I wanted something refreshing, something with raspberries and she came up with this. She used my mojito recipe as guide then modified it and it was delicious.​

She made it in a cocktail shaker, then strained it into a glass, but you can make it straight in the glass.

​Serves 1

10 fresh mint leaves
1/2 lime, cut into 4 wedges
3-4 raspberries
1-2 tablespoons caster sugar (depends on how sweet you like your drink)
30ml white rum
​15ml raspberry vodka
125ml soda water
Extra mint sprig, to garnish
​
Place the mint, 3 lime wedges, raspberries and sugar in a glass. Use a muddler (I use the end of a rolling pin), to crush up the mint, juice the limes and dissolve the sugar.

Add enough ice cubes to almost fill up the glass. Add the rum and raspberry vodka. Top with the soda water. Garnish with remaining lime wedge and the extra mint sprig, put in a straw.

Serve immediately.

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​Every Christmas Eve, Ash Wednesday and Good Friday we fast by not eating meat or any meat products, no eggs, no dairy. My mum comes from a small village (Vrsi) in Croatia, and this is the custom she grew up with and has instilled in us. Now for most of my extended family this is not a big deal as we all love fish, but for my brother this day is a true fast as he is not a great lover of fish.

So over the years on these fasting days I have discovered he likes beer battered fish so we do that quite often, but this year I decided I would try tempura fish for a change.

This was delicious, super easy, the batter is crispy and it was perfect and fast to cook.

The recipe is for tempura fish, but you can do this also with prawns or squid. 

I have also doubled the recipe when I needed to.

Here is a new recipe I'll be cooking for my family on Christmas Eve, we love it, hope you do to.

​Recipe adapted from www.donnahay.com.au/ 

Serves 4

1 cup (150g) cornflour
1 cup (150g) self raising flour
1¼ cups (310ml) cold soda water
800g ling fillets, cut into 6cm pieces
ice cubes

vegetable oil, for deep frying
​

Place the cornflour and half the self-raising flour in a large bowl. Gradually add the soda water and whisk to combine. Place the remaining flour in a small bowl. 

Prepare your fish. Ling comes in thick fillets and thin fillets. For this recipe I like the fillets to be thin. So if you can, buy the tail end, but if you can only get thick fillets, I just slice them in half horizontally to make a thick fillet thin. I also like to make smaller pieces, but you cut them however you like them. Season fish with salt and pepper, just before frying.

Fill a large, deep saucepan half-full with oil and place over medium heat until the temperature reaches 180°C on a deep-frying thermometer. If you don't have a thermometer just add a drop or two of the batter in the oil, it needs to sizzle straight away.

Working in batches, dust the fish with the flour, then dip into the batter and carefully lower into the oil. Cook for 3 minutes or until crisp and golden. Remove with a slotted spoon and drain on paper towel. Season with salt, while still hot.

Serve with a green salad and tartare sauce if you like.

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​We all dream of a White Christmas, but for us in Australia, Christmas is in the middle of summer, so there is no winter wonderland here.

Think Winter Snowman v Summer Sandman

​But what is great about a summer Christmas, Christmas cocktails. So every Christmas I do a countdown of Christmas cocktails. Recently a friend of mine told me I had to make this one next, challenge accepted Tony, and luckily I had all the ingredients at home. 

It's delicious, think a blue pina colada.

Now the glucose syrup and coconut to rim the glass is pretty, but not necessary, so if you don't want to add it, it's ok to omit it. If you do want to add it, if your glucose syrup is thick and sticky, just heat the glucose syrup just enough to melt it, then dipped the rim in the syrup, don't make it too hot as your glass could crack, then quickly dip it into the coconut.

The original recipe says serves 4, but for the stemless white wine glass I used, it made two. 

This is a fun cocktail to make for Christmas, it's festive and fun, it will now forever be on my countdown to Christmas cocktail list.

​Recipe adapted from bellyfull.net/

Serve 2-4 (depends on the size of your glass)

Light corn syrup , for rimming glasses
1/3 cup sweetened coconut flakes , for rimming glasses
3-4 cups crushed ice
1 cup (250ml) pineapple juice
1/2 cup (125ml) Blue Curacao liquor
1/2 (125ml) cup light rum
1/2 cup (125ml) cream of coconut (not coconut milk)


Pour a thin layer of corn syrup onto a shallow plate. Place coconut flakes on another shallow plate. Dip the rim of a cocktail glass in the corn syrup and then in the coconut flakes. Set aside.

In a blender, add the ice, pineapple juice, blue curacao, rum, and cream of coconut. Blend until smooth.

Pour the mixture into the glasses and serve immediately.

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​I am constantly on the lookout for new things to cook for my family. Recently my kids have been home a lot, so I have tried to find new things I can make for them for lunch.

This recipe is delicious, the flavour combination is delicious, all the flavours together were amazing. My family loved this.

If your coriander does not come with roots, just use some of the stalk instead.

If you make extra coleslaw, for instance I have made it with 1/2 a small cabbage, which made about 4 cups of cabbage, just add a little extra of everything. Fish sauce and lime juice is to taste. It will taste a little too salty and a little too limey, but when you add it to the burger, it mellows out.

This is easy to make, and tastes amazing, my family love this hope you do to.

Recipe adapted from www.marionskitchen.com/ 

8 boneless chicken thigh fillets, with or without skin

Marinade:
6 garlic cloves
4 coriander (cilantro) roots
1 teaspoon white peppercorns
1 1/2 tablespoons fish sauce

1 tablespoon vegetable oil

Som Tum Coleslaw:
3 garlic cloves
3 birds eye chillies
1 tablespoon roasted peanuts
2 teaspoons sugar
2 tablespoons fish sauce
2 tablespoons lime juice
3 cups finely sliced cabbage

8 burger buns or bread of your choice, halved, buttered
Mayonnaise, to serve
Butter lettuce, to serve
2 large tomatoes, sliced
¼ cup roughly chopped coriander
​
​For the marinade, use a mortar and pestle to pound the garlic, coriander and peppercorns to a smooth paste, then mix in the fish sauce. Add the paste to the chicken in a zip lock bag. Mix until well combined. Set aside to marinate for at least 10 minutes or a couple of hours.
​
​To make the dressing for the som tum coleslaw, use a mortar and pestle to pound the garlic and chillies to a paste. Then add the peanuts and continuing pounding to form a rough paste. Now stir through the sugar, fish sauce and lime juice. Set the dressing aside until ready to serve.
​
Heat a non stick frying pan or grill plate over a medium to high heat. Add the chicken. Cook for 3-4 minutes on each side, or until golden. Reduce the heat to medium to low. Cook, covered, for about 4 minutes, or until cooked through. Set aside while you toast the bread rolls.

Use a paper towel to lightly wipe the grill plate or frying pan, being sure to leave some of the chicken fat. Toast the bread buttered side down for 2-3 minutes or until golden.

Mix the som tum coleslaw dressing with the cabbage.
​
​To assemble, spread the mayonnaise on the toasted bread halves. Top with lettuce, tomato and chicken. Sprinkle the chicken with coriander. Top with the som tum coleslaw. Then top with bread. Serve with napkins!

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​I can't begin to explain how much I enjoyed eating this for dinner, it is so simple, the flavour combination is so nice, it was absolutely delicious.

I love soft white bread rolls with this, that is how I love it, but you buy the ones you love.

Now I know that some people love takeaway processed fish fillet burgers, this is so much better. I used ling fillets which are mild in flavour and so easy to cook. I like to use thin fillets, maximum 1cm thick, if your fillet is thick, just slice it in two. 

​Using panko crumbs is far superior to normal breadcrumbs, but use what you have and what you can afford.

I double the recipe for my family, but this recipe is so easy to double or triple etc.

This is something that is quick and easy to make, my family loved it, hope yours do to.

Recipe adapted from Julie Goodwins cookbook Homemade Takeaway

Makes 5

1kg ling fillets, cut into pieces slightly larger than your rolls
​
3/4 cup plain flour
1/2 teaspoon salt
​1/4 teaspoon white pepper
1 egg
1 tablespoon milk
2 cups panko breadcrumbs
vegetable oil, for frying

Tartare Sauce: 
1 cup whole egg mayonnaise, I like Thomy brand
2 teaspoons Dijon mustard
1/4 cup baby capers in brine, rinsed and roughly chopped
1/4 cup baby gherkins, finely chopped
1/4 bunch dill, finely chopped, optional
1 bunch chives, finely chopped

​4 spring onions, finely sliced or 1/2 white onion, very finely diced
5 iceberg lettuce leaves

5 hamburger buns
​

Crumb the ling fillets: Place the flour, salt and pepper in a shallow bowl and stir to combine. In a second bowl whisk together the egg and the milk. In a third bowl, place your breadcrumbs.

Dip each piece of fish into the flour, then the egg, then the breadcrumbs, pressing the crumbs gently so they stick.
​
Make the tartare sauce: Combine the mayonnaise and mustard in a bowl. Stir through the other ingredients.
​
Cook the fish: Heat 5mm oil in a large non stick frying pan over a medium-high heat. Fry the fish in a single layer for 3-4 minutes on each side or until golden brown and crunchy. It's best not to overcrowd the pan, so cook the fish in batches.

Assemble the burgers: I generally put all the ingredients on the table and everyone makes their own burger. Split the buns in half and spread the tartare sauce generously over the bottom of each bun. Top with the lettuce and onion, then the crumbed fish and more of the tartare sauce, then the top bun. Serve immediately.

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​I love Julie Goodwins cooking, I find her recipes simple and delicious. This recipe is from one of my favourite cookbooks of hers, Homemade Takeaway. It's a clever cookbook that brings fast food to your home in simple to follow recipes and you can make it to your taste.

Recently I introduced my family to Banh Mi Vietnamese street food and my family loved it. This burger reminded me of that, so I had to try it. It is delicious, it is an Asian gourmet take on a burger. The flavour combination is beautiful.

​I say this recipe makes 10-12 burgers as it will depend on the size of your buns, as the patties need to be made larger than the buns as they shrink when cooked, so if your buns are large, you make 10 patties, if smaller, you can make 12 patties.

The original recipe was for 4 burgers, but to triple the recipe not all the ingredients needed to be tripled, so I'll add the base recipe for 4 burgers here in case you wanted to make a small batch. 

For 4 patties:
500g chicken mince
1 egg, beaten
½ cup breadcrumbs
1 tablespoon fish sauce
1 tablespoon red curry paste
½ bunch coriander, stems and roots thoroughly washed and chopped, leaves reserved
1 small red chilli, finely chopped
4 shallots (spring onions) sliced
zest of 1 lime

For the extras to the burger and sweet chilli mayo, you can make as much as you need. The pickles make more than you need, they are delicious on sandwiches, my family cannot get enough of them. The pickles will keep for several weeks.

This is a great, simple meal idea that my family loved, hope yours do to.

Recipe adapted from Julie Goodwin's cookbook Homemade Takeaway

Makes 10-12 burgers

For the patties:
​1.5kg chicken mince
2 eggs, beaten
1 cup breadcrumbs
3 tablespoons fish sauce
3 tablespoons red curry paste
1 bunch coriander, stems and roots thoroughly washed and chopped, leaves reserved
2 small red chillis, finely chopped
10 shallots (spring onions), sliced
zest of 2 limes

2-3 tablespoons peanut oil

Sweet Chilli Mayonnaise:
 1/2 cup sweet chilli sauce
1/2 cup kewpie mayonnaise
Juice of 2 limes

Additions to burgers:
Iceberg lettuce, about 12 leaves
2-3 carrots, peeled and julienned

Sweet and Sour Pickled Cucumbers:
6 Lebanese cucumbers, very thinly sliced
1 cup white vinegar
1 cup white sugar

12 burger buns, I like the Vietnamese style buns for this, crisp outside, soft centred
​
Make the patties: Combine all the patty ingredients except the reserved coriander leaves in a bowl. Work the mince with your hands until it is holding together. Using damp hands, form the mince into 12 large, thin patties. Make sure they are bigger than your burger buns as they will shrink when they cook. Refrigerate for at least 30 minutes.

Make the Sweet Chilli Mayonnaise: Place all the ingredients in a bowl, stir to combine. I like to add the juice of 1.5 limes first, taste, then add the last half, if needed.
​ 
Make the Sweet and Sour Pickled Cucumbers: Place the cucumbers in a heatproof bowl.

In a small saucepan over a medium high heat, stir together the vinegar and sugar until the sugar dissolves. Bring to the boil and boil for 5 minutes or until the syrup thickens a little. Allow to cool for 10 minutes before pouring over the cucumber. Refrigerate in an airtight container before eating.
​
Cook the patties: I do in a frying pan that can do it in two batches. Place half the oil in your frying pan over a medium-high heat and cook the patties for 4 minutes on each side or until just cooked through. Set aside, covered with foil, while you make your second batch.

To assemble the burgers I have everything on the dinner table and everyone makes their own burgers. But you simply split the buns in half and spread chilli mayonnaise generously over the bottom of each bun, then add the lettuce and carrot. Add the pickled cucumbers. Top with the chicken patty, some of the reserved coriander leaves and the top of the bun and serve.

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​I really love this one, one of my favourites.

Recipe adapted from Christmas Cocktails Cards

Serves 1

30ml cointreau
30ml gin
1/4 lime, juiced
sparkling wine
Blue curacao
1 cup ice
​

Blend cointreau, gin, lime juice and ice in a blender. Pour into chilled glass. Top with sparkling wine and drizzle with blue curacao.

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​I love watching movies that have cooking in a movie, make it a small town movie and I will watch it on repeat. This recipe was inspired by Julie and Julia. At the beginning of the movie one of the recipes made was a chocolate cream pie, I had to try and make one.

My kids say this custard tastes like yogo, the chocolate custard they love eating. So my kids do love this dessert.

When making the custard, if by chance the eggs curdle, pour the custard mixture through a sieve and throw away all the curdled bits. No one will know.

This is quite easy to make and tastes amazing, hope you love it like we do.

Recipe adapted from www.pjandthomas.com/

Serves 8

Crust:
85g unsalted butter
1 1/2 cups digestive biscuit crumbs, about 10 biscuits
1 tablespoons caster sugar

Filling:
4 slightly beaten egg yolks
3/4 cup caster sugar
4 tablespoons cornflour
1/4 teaspoon salt
3 cups milk
115g dark chocolate, broken into pieces
28g soft butter
1 tablespoon vanilla extract

Topping:
300ml thickened cream
1 teaspoon vanilla
1 tablespoon icing sugar, optional

​dark chocolate, grated, to decorate
​

Preheat your oven to 180°C/160 fan forced

. Make the crumb: Finely crush the biscuits (rolling pin in bag or food processor).

Place the biscuit crumbs in a bowl, add the butter, sugar and salt, mix to combine.

Grease a 22cm  pie dish with cooking spray or additional butter.

Pour the crumb mixture into the pie plate and evenly press to form a crust on the bottom and up the sides. Place in the oven and bake for 10-15 minutes, until golden. Remove and allow to cool.

Put the egg yolks, sugar, cornflour and salt in a medium saucepan and whisk together. Gradually whisk in the milk, until the mixture is smooth.

Place over a medium heat, cook, stirring, until the mixture thickens and comes to the boil. Remove from heat. Add in the chocolate, butter and vanilla and whisk until all the chocolate has melted.

Transfer the custard to a bowl, cover with cling film, make sure the cling film is touching the surface of the custard to stop the custard from forming a skin, allow to cool. If you want to make the pie quickly, I actually prefer to leave the custard in the saucepan and whisk every now and then. This also makes the custard cool much quicker and whisking it stops a skin forming on top.

Fill crust with custard and refrigerate for at least 24 hours before serving.

​When ready to serve, beat the cream, vanilla and icing sugar (if using) together until it holds stiff peaks. Using a spatula, evenly spread the whipped cream on top (or pipe the cream and decorate the pie).

​Decorate with some grated dark chocolate.

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​This is a refreshing blend of vodka, peach schnapps, cranberry and pineapple juice.

You could use orange juice in place of the pineapple juice.

​This one is fun to drink.

​​Recipe adapted from the Family Circle 'Cocktails and Party Drinks' Cookbook

Makes 1

Ice cubes
45ml vodka
30ml peach schnapps, De Kuyper is my favourite brand
​45ml pineapple juice
45ml cranberry juice
Crushed Ice
​
Half fill a cocktail shaker with ice. Pour in the vodka, schnapps, pineapple juice and cranberry juice. Shake well to mix and strain in a tall cocktail glass, half filed with crushed ice.

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​​We really liked this one, easy to make and absolutely delicious.

​​Recipe adapted from Christmas Cocktails Cards

Serves 1

10ml Citron Vodka
20ml Vodka
30ml Cointreau
60ml Cranberry Juice
1 lime wedge
1 cup ice

Shake all ingredients in cocktail shaker. Strain into a chilled cocktail glass. Garnish with a twist of lime.

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