​There is nothing better than a bite of a fresh peach crumble when peaches are in season.

These peach crumble bars are delicious and so easy to make.

I like to slice the peaches as I like a good bite of peach, but you can dice the peaches if you prefer or if making for a party say, as they are easier to eat when diced. 

This can be served at parties as a slice or plate it up with some vanilla ice cream as a dessert.

A pastry blender has become a favourite kitchen tool for me. I quite often use a food processor to make a crumble mix, or just use my fingers, but the pastry blender is quite fun to use and I don't have to wash the food processor or my fingers anymore.

This is not an overly sweet dessert, so dust with icing sugar if you feel you need more sweetness.

I like this fridge cold as the peaches are amazing cold. If you prefer you can eat it at room temperature.

Simple, yet beautiful, the peach crumble bar is perfect to me.

Recipe adapted from www.browneyedbaker.com 

For the base and topping:

3 cups plain flour
1 cup caster sugar
1 teaspoon baking powder
1/4 teaspoon salt
225g unsalted butter, cold
1 egg, lightly beaten

For the filling: 

5 cups sliced peaches (about 7-8 medium sized peaches), peeled, stones removed
2 tablespoons lemon juice
1/2 cup plain flour
1 cup caster sugar
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
​1/4 teaspoon ground nutmeg


Preheat oven to 190C/170C fan forced. Grease and line with baking paper a 22cm x 33cm baking pan.

For the base and topping: In a large bowl whisk together the flour, sugar, baking powder and salt. Use a pastry blender (or fingertips) to cut in the butter. Once you have the butter blended into the flour, add the egg and blend it in. The dough will be crumbly.

Pat half the dough into your prepared pan. Leave the remainder for your topping.
​
Make the filling: Place the sliced peaches in a large bowl and sprinkle with the lemon juice. Mix gently.

In a small bowl whisk together the flour, sugar, salt, cinnamon and nutmeg. Pour over the peaches and mix gently, until it is all combined.

Spread the peach mixture evenly over the crust. 
​
Crumble the remaining dough over the peach layer.

Bake in your preheated oven for 45 minutes or until the top is slightly brown. Cool completely, then refrigerate until cold.

​Slice and serve.

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​Sometimes you just want simple, you want simple food that can be made easily, that will feed your family.

But just because it is simple to make, let me tell you, there is nothing simple about the flavour. We love these, they are simply delicious.

We completely fell in love with the mango salsa. It is something that I have never tried before. I changed the recipe from using 1 red onion, chopped to instead using shallots, which my kids preferred anyway. So you can choose which onions you want to add.

I have teenage children, who have big appetites, who bring home teenage friends, who have big appetites, so when I have days like this, buying pizza or burgers or whatever is not cheap. So you need to think about ways to feed these kids without costing a fortune. In come chicken wings.

Now this also a great party food idea, as once you have marinated them, you just pop them in the oven and forget about them for about an hour. Leaves you free to do other things.

I've written serves 2-4 as if you are like me and have teenage kids, this is not going to serve 4, but as it is so easy to make and the recipe can be doubled, you can make as many as you need.

You can buy the already cut drumettes or wingettes, but they cost more, so why not just buy the cheaper whole wing and cut it yourself, it's easy.

The original recipe char grills the chicken first for 5 minutes, then bakes it for about 20 minutes. As I am looking to decrease the effort and cleaning, I just baked them and they were great. You can decide which method you want to try.

The wing tips I freeze for when I'm making chicken stocks or soups.

So if you need a simple party food idea, or need an easy midweek meal idea. Look no further, give these wings a go.

​​Recipe adapted from Recipes + magazine

​​Serves 2-4

1/4 cup tandoori paste
2 tablespoons vegetable oil
1 kg chicken wings, cut into wingettes and drumettes at the join, discard tips

Mango Salsa:
1 mango, finely chopped
1 Lebanese cucumber, finely chopped
3 shallots, finely chopped
2 tablespoons lime juice
2 tablespoons chopped coriander

​Lime Wedges, to serve
​

Whisk tandoori paste and oil in a large bowl. Add chicken, mix well to combine. Cover, leave for 30 minutes to marinade. If you are baking them in 30 minutes, it can stay out of the refrigerator, if you are making this in advance and baking later on, place in the refrigerator.
​
Preheat oven to 200C/180C fan forced.

​Place a piece of baking paper on a baking tray large enough to fit the wings.

Arrange chicken on prepared tray. If any marinade is left in the bowl, brush or spoon it onto the wings.

Bake for 50-60 minutes or until browned and cooked through. If you are making this on two trays, switch the trays after 30 minutes, for even cooking.
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Make the mango salsa: Combine mango, cucumber, shallots, juice and coriander in a bowl, stir to combine.
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Arrange on a serving dish. Season with a little salt, to taste. ​Serve with mango salsa and Lime Wedges.

To save the recipe to your favourites go to www.whatscookingella.com/tandoori-chicken-with-mango-salsa.html 
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​So anyone that knows me, knows I have a cookbook addiction, I have so many, but I continue to buy more. Well this recipe comes from a new cookbook I bought recently, and these Fish Tacos are delicious, they are beyond delicious, they are amazing.

They have spice, they have crunch, they look so pretty, they are a flavour bomb, seriously they are so good. My kids could not stop eating them, they were truly excited by these tacos.

This is my first attempt at a fish taco, I see them all over the place but I never got around to making them. They are delicious, I'm seriously not going to try another fish taco recipe, ever, as this one is perfect.

​With the hot green pepper sauce, I used 4 long green chillies, leave the seeds in. Now I like it spicy, but not where I can't taste anything. So when making this sauce, make it to a level where you will enjoy it.  If after you made it you want it sweeter, add a little more sugar, if you want more lime flavour, add it. Adjust the flavours to your taste.

This is why I will never stop buying cookbooks, as it allows you to find recipes like this. This is a recipe you need to try, it's so good.

​Recipe adapted from Chrissy Teigen's Cookbook 'Cravings'

​Serves 4

Pepper's Hot Green Pepper Sauce:
4 serrano chillies, hot, you want spice
6 cloves garlic
3 tablespoons fish sauce
1/2 tablespoon brown sugar
Zest and Juice of 1/2 lime

Sriracha Mayonnaise:
120g mayonnaise, I like Thomy mayonnaise
​60ml sriracha

For the Fish:
2 tablespoons chilli powder
2 cloves garlic, minced
1 1/2 teaspoons flaked salt
1/2 teaspoon freshly ground black pepper
3 tablespoons sunflower oil
​675g john dory fillets, or your favourite white fish
 
For the tacos:
12 tortillas, corn or flour, whatever you love
340g shredded red cabbage
2 Roma tomatoes, diced
6 radishes, julienned
3 shallots, sliced
1 large avocado, sliced
Coriander sprigs and lime wedges, for serving
​​

Make the hot green pepper sauce: In a small food processor, add the chillies, garlic and 60ml water and pulse about 15 times to get everything chopped, then blitz until almost smooth, a few bits and seeds are ok. Transfer to a bowl and add the brown sugar, fish sauce, lime zest and juice. Cover and set aside until needed. Refrigerate if making in advance.
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Sriracha Mayonnaise: In a bowl, stir together the mayonnaise and sriracha, until combined, set aside until needed. Refrigerate if making it in advance.
​
For the fish: Take the fish out of the refrigerator at least 30 minutes before frying. I like to place each piece flat on a large plate so they lose their chill quicker and aren't cold when cooking. 

In a bowl, combine the chilli powder, garlic, salt, pepper and 1 1/2 tablespoons of the oil. Rub the spice mixture all over the fish.

Heat a frying pan over medium, high heat. Add the remaining 1 1/2 tablespoons of oil and when the pan is hot, add the fish in one layer and cook until slightly charred, about 2 minutes on each side for John Dory. Remove from the heat, cool slightly, and flake the fish.

Assemble the taco: Warm the corn tortillas, two by two, in a dry pan set over medium heat, flipping after a few seconds. Stack the hot tortillas to keep them warm. Flour tortillas I wrap in aluminium foil and place in a 180C oven for 5 minutes to warm up.
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Spread 1 tablespoon of the spicy mayo on each tortilla, then top with some fish. Top each taco with some cabbage, tomato, radish and shallot. Then top with acocado. Drizzle with the hot green chilli sauce. Granish with coriander and serve with lime wedges.

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​I love making new things for my kids to try, they are great eaters and generally eat anything I make.

These were a hit, very simple and very tasty.

A great way to clean out the fridge really, use up leftover ham, salami even, cheeses. You can add a capsicum if you like, but as one of my kids does not love capsicum, I don't put it in.

If you don't have tomato paste, I have used tomato ketchup, it was great, milder in flavour. With the herbs, you can just use oregano if you prefer. 

A simple after school snack before they head off to sports or pack it in their lunchbox, these are great for kids in place of a sandwich.

​Makes 12

2 cups (300g) self raising flour
1 teaspoon caster sugar
30g butter
3/4 cup (180ml) milk
1/4 cup (70g) tomato paste
1-2 teaspoons Italian herb blend, to taste
100g sliced double smoked ham, cut into thin strips
2 cups (200g) pizza cheese, coarsely grated
​

Preheat oven to 180C/160C fan forced. Grease a 19cm x 29cm slice pan and line with baking paper.

Place flour and sugar in a medium bowl, use fingers to rub butter into flour mixture until it resembles coarse breadcrumbs. 

Stir in milk, mix to a soft, sticky dough.

Knead dough lightly on a floured surface.

Using a rolling pin, roll dough out to form a 30 x 40cm rectangle.

Using the back of a spoon, spread tomato paste all over base, then sprinkle evenly with herb blend, top with ham and cheese.

​Starting from one of the long sides, roll dough up tightly, trim edges, if you like. Using a sharp or serrated knife, cut roll carefully into 12 even slices. Place slices, cut side up, in a single layer, in your prepared pan.

​Bake scroll slices, uncovered, about 30 minutes or until lightly browned.

To save the recipe to your favourites go to www.whatscookingella.com/pizza-scrolls.html 
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​If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram or Twitter with #whatscookingella