​The Green Peppercorn Sauce is one of my husband's favourites. So one day he asked if I could make it for him. This is the recipe I found, I have now made it quite a few times, and my husband loves it. This is a great sauce to serve with a steak.

Try and take your steaks out of the refrigerator 1 hour before you cook them. This makes cooking times more accurate. If you do cook it fridge cold, you will need to cook the steaks longer.

I love it with a green salad, but it is also perfect with creamy potatoes or hot chips.

A simple, fast but really tasty meal. You should try it.

​Recipe adapted from www.taste.com.au

Serves 2

2 (180g) scotch fillet steaks
2 teaspoons olive oil
100ml white wine
150ml beef stock
2 teaspoons green peppercorns in brine, drained
1 teaspoon Dijon mustard
3 tablespoons thickened cream
Green Salad, to serve
​
If you have time, take the steaks out of the refrigerator 1 hour before you will cook them.

Brush the steaks with olive oil, season with salt and pepper. Heat a large frying pan over high heat, when hot, add the steaks, cook for 2 minutes on each side for medium-rare (cook each side longer if you prefer). Cover loosely with aluminium foil while you prepare the sauce.
​
Add the wine and beef stock to the frying pan, bring to a boil, cook until reduced by half.

Reduce the heat to medium, add the peppercorns, then whisk in the mustard and cream. Simmer for 2-3 minutes or until the sauce thickens slightly.

Place steaks on serving plates, spoon over the peppercorn sauce. Serve immediately with a green salad.

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​Having a Halloween party, here is a simple thing you can serve your guests, young or old.

I chose to make them with pork chipolata sausages as I like them, but you can use beef. I also went with chevapi as I had seen meatball mummies, but I didn't want to make meatballs, chevapi was easier. Both were delicious and simple.

​Recipe adapted from www.taste.com.au

Makes 24​
​
24 chipolata sausages or chevapi
2-3 sheets puff pastry
American mustard, to decorate
Tomato Sauce, to serve
​
Preheat oven to 200C/180C fan forced. Line 2 baking trays with baking paper.

Using a small sharp knife, cut the pastry into 1/2cm strips. Wrap 2-3 pastry strips around each sausage to resemble bandages, leaving a little gap at one end for the face. Place on the lined tray. Repeat with the remaining sausages.

​Bake in preheated oven, swapping trays halfway through cooking, for about 25-30 minutes or until golden brown and puffed. Remove from oven and set aside to cool slightly.

Use American mustard to decorate the mummies with eyes. Place on a serving platter, serve with mustard and tomato sauce.

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​My family love pancakes. When pancakes are for breakfast my kids are very happy kids.

These pancakes are so delicate, they taste of fluffy lemony perfection. I love lemon flavoured desserts, and these pancakes are so good the lemon shines through, but doesn't overpower. 

Another thing I love is buttermilk. It is one of those ingredients that makes everything taste better. Any cake or dessert that I have tried that has buttermilk in it, I have loved. I don't why, I assume as it adds a little tartness, it counters the sweetness, and as I don't like really sweet things, it makes desserts the perfect sweetness for me.

A little more effort is needed for these pancakes than other pancakes, by extra effort I mean, you need to whisk some egg whites. So what I am really saying is these are easy to make.

I like to make them smaller, in between pikelet and pancake, makes for easier flipping. But you make them, how you like them.

If you strawberries are small, just halve them. If you like honey, you can macerate the strawberries in honey instead of sugar and lemon juice. I just don't like the particular taste of raw honey.

To fry, you can use butter, but I like cooking spray, as it doesn't burn quickly.

If you love lemon and you love pancakes, try these, so easy, so perfect.

​Recipe adapted from Bill Granger's Cookbook 'Bills Sydney Food'

Serves 4

3/4 cup buttermilk
2 eggs yolks
2 tablespoons lemon juice
3 teaspoons grated lemon zest
1/2 teaspoon vanilla extract
25g unsalted butter, melted
3/4 cup plain flour
1 teaspoon baking powder
3 tablespoons caster sugar
a pinch of salt
2 egg whites

To Serve:
250g strawberries, sliced
1 tablespoon caster sugar
​1 teaspoon lemon juice
​

In a bowl, place the strawberries, caster sugar and lemon juice, give it a stir and leave to macerate while you make the pancakes.
​
Place buttermilk, egg yolks, lemon juice and zest, and vanilla extract in a bowl and whisk until combined. Add the melted butter and mix well.
​
Sift flour, baking powder, caster sugar and salt into a large bowl. Make a well in the centre and gradually stir in the buttermilk mixture until the dry ingredients are just moistened, be careful not to overmix.
​
Place the egg whites in a dry, clean bowl and beat with electric mixer until soft peaks form. Gently fold the egg whites into the batter, using a large metal spoon.
​​
Lightly spray a non stick frying pan over medium heat with cooking spray. Drop 2 tablespoons of batter per pancake into the pan. Cook the pancake until golden brown on the underside, it has bubbles on top and it is looking dry at the edges., then turn and cook the other side for 30 seconds or until cooked through. Transfer to a serving plate and repeat until all the pancakes are made.
​
Dust lemon souffle pancakes with icing sugar, before serving them with the strawberries.

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​This is a great recipe when you are short on time.

You will have this on the table in less than 30 minutes, including preparation time.

The flavour is lovely, and far cheaper than buying take out. My kids loved it. As for me, I kept going back for more as it was really good.

And the noodles, these are my favourite ones. There are many noodles out there that I just don't like as they alter the flavour of the food, and not in a good way, these noodles are perfect.

​If you can find baby asparagus, use it, it is amazing in this dish, if not, pick the thinnest asparagus bunch you can find.

This is super simple, and perfect when you need a quick and easy dinner.

​Recipe adapted from The Australian Women's Weekly Cookbook 'Best Food Collection'

Serves 4

375g dried rice stick noodles
1 tablespoon sesame oil
1 tablespoon peanut oil
600g chicken thigh fillets, sliced
350g asparagus, chopped coarsely
375g fresh baby corn, halved
2 cloves garlic, crushed
1 cup (250ml) oyster sauce
1/2 cup chopped fresh garlic chives
​

Add half a tablespoon each of the sesame oil and peanut oil in a wok or large frying pan. Stir fry the chicken in batches, until browned and cooked through, about 5 minutes. Once cooked, set aside until needed.

Add noodles to a large saucepan of boiling water. Boil, uncovered, until just tender 6-8 minutes (read packet instructions), drain.

While the noodles are cooking, heat the remaining oil in the wok. Add the asparagus, corn and garlic, stir fry for 1 minute. Add 1/4 cup water, cover the wok, simmer for 2 minutes.

Remove lid, return the chicken to the wok, stir through. Add the oyster sauce and another 1/4 cup water, stir to combine, cover, bring to the boil, simmer for 3 minutes.

Add the noodles and chives, stir it all through.

​To save the recipe to your favourites go to www.whatscookingella.com/chicken-and-oyster-sauce-noodle-stir-fry.html 
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​I have fallen in love with making homemade ice cream, I love making it and I love eating it. My kids can't get enough of it. Homemade strawberry ice cream tastes nothing like store bought strawberry ice cream. It tastes fresh, it tastes natural, it is the taste of summer, and it is so easy to make.

This is one of those recipes where you think 10 egg yolks, that is just way too much, when will I have a spare 10 egg yolks. Well I recently did as I made a large 12 egg white pavlova for a party, so I figured why not try this. We loved it, my daughter says this is 'quality' ice cream. So from now on, if I am only using egg whites for a recipe, I will be freezing the yolks and collecting them for this recipe.

While I was making this I thought, will the ice cream have an eggy after taste with so many yolks in it, it didn't, but then I realised this makes a lot more ice cream than your standard recipe, double actually, so it isn't too many yolks after all.

Now I use an ice cream machine, and I advise you to buy one. It doesn't have to be the most expensive one. I have two and I use the cheap one I bought years ago, as I don't throw things out, it works, and until it dies I will use it. The second one I bought as it was on sale and it was one of my I had to have it purchases.

So if you have two ice cream machines, even better, freeze both bowls, you'll need them. If you only have one, then make half of the ice cream on the first day, refrigerate the remaining custard, and refreeze the bowl, then make the next batch the following day.

If you really don't want to buy an ice cream machine, it is slightly more labour intensive, but nothing over the top. Just follow these steps. You put the cooled ice cream base into a covered container, place it in the freezer and whip it out every hour for 3 hours as it freezes and give it a good beating, either with an electric whisk, by hand or in the food processor. This gets rid of the ice crystals that form, and allows the ice cream to be smooth, not crunchy.

Now as the strawberries go in last, I found that after the ice cream froze, even though I used an ice cream machine, it had a few ice crystals in it, now don't let this deter you from making the ice cream, as it really is a minor issue. If this happens to you, just blitz it through a food processor once more in batches, and this problem is solved.

I do add a small amount of pink food colouring, only because it photographs better, it is up to you if you want to add it.

This ice cream is quality ice cream, try it, you'll never buy store bought again.

Recipe adapted from Nigella Lawson's cookbook 'Forever Summer'

Serves 10-12

350g strawberries
10 tablespoons caster sugar, plus 2 tablespoons
2 1/4 cups full cream milk
2 1/4 cups thick cream
1 vanilla bean, split down the middle legthwise, seeds scraped
10 egg yolks
2 tablespoons lemon juice
​
Hull and roughly chop the strawberries, put them into a bowl and sprinkle over the 2 tablespoons of sugar and leave them to steep and infuse with flavour.
​
Pour the milk and cream into a heavy based saucepan, add the split vanilla bean and seeds. Bring the pan nearly to the boil and then take it off the heat and leave to infuse for 20 minutes.
​
In a large bowl whisk the egg yolks and the 10 tablespoons of sugar until thick and pale yellow. Take the vanilla bean out of the milk mixture and pour, whisking the egg yolks continuously, the warm liquid over the yolks. put the cleaned out pan back on the heat with egg and milk mixture and stir the custard until it thickens, then take it off the heat and pour it into a bowl, to cool.
​ 
Puree the strawberries in a food processor, and when the custard is cool, fold in the lemon juice and strawberry puree.
​
At this point you can either freeze the ice cream in an ice cream machine, or in a plastic tub in the freezer. See notes above, re freezing the ice cream with or without an ice cream machine.
​
Remove from the freezer 10 minutes before serving. Scoop into cones or bowls and serve immediately.

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​Whenever I roast chicken for the kids, my husband asks if I can make duck for him instead.

So I went on a search to find a new recipe on how to bake duck marylands which gives you a super crispy skin, but the meat is delicious to. This recipe bakes the duck and potatoes in the same time frame, and produces super crispy skin on the duck, the meat is not dry and the potatoes have a great crunch to them. It was delicious.

So simple, just put it in the oven, turn the potatoes over after 30 minutes (in the duck fat that the marylands release), it bakes in an hour, dinner is done, so simple, so tasty.

I've made this a dish that serves 2, but double the recipe if needed. If you make more and you need two baking trays, as you don't want to over crowd the baking tray, just remember to switch the trays halfway through cooking.

​I generally use desiree potatoes, but use any baking potato. These are the best baked potatoes you will ever have. Crispy on the outside, soft on the inside.

Serve it with a simple green salad and you have a complete meal with very little effort.

​Recipe is adapted from Nigella Lawson's Cookbook 'Kitchen' Recipes from the heart of the home.

Serves 2

2 duck marylands, score the skin a little
2-4 baking potatoes
A few sprigs of thyme
Salt and pepper
​
Preheat the oven to 200C/180C fan.

On the stove top heat a roasting tin (or frying pan) and sear the duck marylands, skin side down over a medium heat until the skin becomes golden and the duck starts to release some of its fat. Turn the duck over and turn off the heat while you prepare the potatoes.

Peel the potatoes, then cut them into 2cm slices across. 

If you seared the duck in a roasting tin, arrange the potatoes around the duck. 

If you used a frying pan that can't go into the oven, transfer the duck and the fat it released into a roasting dish, scatter the potatoes around the duck, at this stage you only need enough duck fat so that the potatoes don't stick to the dish. Don't add too much extra oil as the duck marylands will release a lot of fat whilst baking. 

Scatter thyme over the duck and potatoes. Season with salt and pepper. Place in your preheated oven.

Bake for 30 minutes, now turn the potatoes over, so you get super crispy potatoes. Once the potatoes are turned, place back into the oven for a further 30 minutes or until the duck is cooked and the potatoes are golden and crispy.

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​I've never liked full strength juices as I find them sickly sweet. So my kids have always had their juice diluted.

This is a perfect way to serve juice diluted, the bubbles from the soda water make it special, and the blueberries add a lovely flavour to it, the kids will never care that it is not full strength.

There is a tablespoon of added sugar in this, as sometimes blueberries can be tart. It is optional.

Also you can pass the blended juice through a sieve so no 'bits' of blueberries can be seen, I do it sometimes, if it is for a party, but my kids don't care if there is pulp, so I sometimes leave it in.

Here is a party drink that you can serve at your next kids party, easy and diluted so a win win for me.

​750ml apple and blackcurrant juice
500ml soda water
1 tablespoon caster sugar
150g blueberries
Ice cubes, to serve
​
In a small food processor add the blueberries, sugar and 250ml of the apple and blackcurrant juice. Blitz until smooth.

To a large jug add the blueberry mix (sieved if you like), the remaining 500ml of apple and blackcurrant juice and the soda water.

Serve in chilled glasses over ice.

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​The flavours of this cocktail are amazing. I truly mean amazing.

The colour, also amazing, the most beautiful red colour you have ever seen. In the photo below I have added sparkling mineral water to it, so it is lighter in colour (and to drink). I have to say I love it with only a dash of mineral water, not too much, but sometimes if I'm having a party I'll add a bit more, as no food would get served if I drank this full strength, all day.

And the smell of it, simply divine.

The addition of mint to the recipe is my husbands idea, we like it, so use it if you want to.

This is a take on a Caipiroska, which is another one of my favourite drinks.

This would make a fabulous Christmas Cocktail, the colours are perfect for it. Halve the recipe, double the recipe, this is so easy to make for one or for many.

Raspberryoska, easy to make, easier to drink.

​Recipe adapted from Janelle Bloom's cookbook 'Family Food and Weekend Feasts'

Serves 4-6 (4 in our house)

1 cup frozen raspberries
4 limes, chopped
1 tablespoon caster sugar
1/2 cup palm sugar syrup
1 cup of crushed ice or ice cubes
250ml chilled vodka
Chilled lightly sparkling mineral water, optional
Mint sprig, to garnish, optional

​Palm sugar syrup:
1 cup chopped palm sugar
1 cup water


Make the palm sugar first, as it has to be cold to use it. Place the palm sugar and water in a small saucepan. Place over medium heat, cook, stirring for 5 minutes or until the sugar has dissolved. Bring to the boil and simmer for 6 minutes or until the syrup has reduced slightly. Set aside to cool. Once cool pour into a sterilized jar, refrigerate until cold.

In a large 2L jug, add the frozen raspberries, 3/4 of the chopped lime and the sugar. Use the end of a rolling pin to smash up the raspberries and lime, and to dissolve the sugar. Add 1/2 cup of the cold palm sugar syrup.

Add the crushed ice or ice cubes until the jug is half full. Top with the vodka and stir well. Pour into glasses garnish with the remaining chopped lime and a mint sprig, then drink as is. Or pour into glasses and top up with the sparkling mineral water, garnish and drink this lighter version.  

Serve immediately.

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​I love quiche and I just love these mini quiches. This is something I love seeing at parties, little bite sized perfect snacks.

This recipe is an easy one. The pastry is made in a food processor in about a minute. It is easy pastry to work with, rolls easily, goes into the moulds easily. Bakes well, doesn't shrink, and tastes so good.

The filling, super easy to make and is delicious.

You can make the pastry in advance, just fill and bake when needed. 

When rolling the pastry, roll it very thin, it puffs up a little when baking, so you want thin cases, so you can actually fit in some filling. After you first cut rounds out of the pastry, re roll the scraps, but knead a little first. This second roll, the pastry can be a little harder to work with, if it tears when placing in the moulds, just stick on a small piece of dough and push it in to cover the tear.

It is really important to refrigerate the dough once you have put it into the moulds. And it is really important to blind bake the cold pastry, both of these steps will stop the pastry from shrinking when baked.

In Manu's original recipe he makes a large Quiche Lorraine, but he only used 1/2 of the shortcrust pastry. So with the remaining pastry I decided to try these mini quiches. Now if you are only using up the remaining pastry for this recipe, you will have leftover filling. You can just use store bought shortcrust pastry for the extra filling.

If you are looking for something delicious to serve at your next party, look no further, you have to try these.

For the shortcrust pastry: Put the flour, salt and butter in  a food processor and blitz until it is like coarse sand. Add the egg yolk and water and blitz until it comes together. Place the dough on a lightly floured surface and knead gently for a minute. Shape the dough into a disc and refrigerate for 30 minutes.
​
Roll out the pastry between two sheets of baking paper until about 2-3mm thick. Using a 7.5cm round pastry cutter, cut 24 rounds from the pastry. Press the pastry into your prepared tins. You can re roll the pastry, knead a little first, if you didn't get 24 circles from your first roll. Refrigerate for 30 minutes.

​Preheat oven to 190C/170C fan forced. Lightly grease 2 x 12 hole, patty pan tins. Cut 24 x 6cm squares out of baking paper.
​
Scrunch up the pieces of the baking paper and place them in each of the pastry circles. Fill the paper with pastry weights, dried beans or rice, all the way to the edges. 

​Blind bake for 10 minutes. Remove the paper and weights, then reduce the oven temperature to 180C/160C fan forced and bake the pastry for another 5 minutes or until it is dry and light golden. Remove from the oven and leave to cool for 5 minutes.

​​Meanwhile, heat the oil in a frying pan over medium heat. Add the bacon and cook, stirring often for 5 minutes or until golden. Drain on a paper towel.
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In a large mixing bowl add the egg, egg yolk, milk, cream, nutmeg, salt and pepper. Whisk to combine. ​
​
Evenly distribute the bacon and grated cheese between the pastry.

​Carefully pour the mixture into the pastry and bake for 18-20 minutes or until just set. Start checking from 15 minutes onwards.

​Scatter over the thyme leaves and serve.

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