Homemade Hidden Veggie & Beef Sausage Rolls


With three hungry growing boys in my house well four including the biggest boy, hubby. I must have my pantry stocked and fridge full most of the time. Healthy snacks I like to always have on hand so I know they are getting used to healthy eating habits as they grow up. At times it can be hard to think of new ideas I don’t buy a lot of packet or pre-made snacks unless I know exactly what’s in them and I stay clear away from supermarket sugar filled packaged food. While we eat a lot of fruit, veggie sticks, nuts and smoothies at times the kids want something hot and tasty to fill them up. These homemade sausage rolls are ideal for hungry bellies yet still nutritious and without the nasties.


This is such a handy recipe to have sausage rolls make easy lunch ideas, afternoon tea snacks, party food and great for BBQ entertaining. The frozen pre-made ones from the supermarket well god knows what is actually in them the processed so-called meat they use may taste ok but we all know it’s not healthy for us with all the additives and preservatives that they contain.


If you have ever thought of making them yourself this recipe is ideal. I actually made it even healthier by substituting the pastry with sheets of mountain bread wraps bought from the supermarket. They contain little calories and no artificial nonsense. They crisp up a treat and you or the kids will never notice the difference, well my kids didn’t.  I’ve used organic lean beef and added some hidden veggies for extra goodness. You can also make and par-cook then freeze them to have on hand when needed. They are just too good not to try them for yourself.



Homemade Hidden Veggie & Beef Sausage Rolls

  • Servings: 15
  • Time: 40-50mins
  • Print


2 tsp olive oil

500g lean organic beef mince

1/2 leek thinly sliced

2 cloves garlic crushed

1 carrot, peeled and grated finely

1 zucchini, grated finely

2 tbs tomato paste

10 sheets mountain bread

1 egg whisked

3 tsp sesame seeds


  1. Preheat oven 160’C line a tray with baking paper
  2. In a large frypan heat oil and garlic and leek. cook for 2-3 mins until leek has softened
  3. Add carrot and zucchini cook for a further 3-4 mins
  4. Take off the heat mix together with the mince meat in a bowl. Add tomato paste and season with salt and pepper
  5. Lay 2 sheets of mountain bread on top of each other. Spoon 3 heaped tablespoons of mince meat mixture on one end of the sheet to make a log shape.
  6. Roll to enclose, cut into three pieces and place on baking tray
  7. Repeat with remaining sheets and filling
  8. With a sharp knife make little slits on the top of the sausage rolls, with a pastry brush the sausage rolls with whisked eggs and sprinkle with sesame seeds
  9. Cook in the oven for 25-30mins or until golden and crisp and filling is cooked through





Real Homemade Custard


I’m sharing a homemade recipe for my ‘Real’ custard. Carton or powdered custard while they are convenient if you don’t know how to make it yourself though they are generally filled with an excessive amount of refined sugar. If you are like me and try and eliminate processed sugar as much as possible then here is an alternative recipe using either unrefined coconut sugar or even better raw honey or rice malt syrup. If you still like the taste of sugar then use the coconut sugar. Enjoy it with Apple & Rhubarb Galette, sweet pies, crumbles or on it’s own.


4 egg yolks

1/4 cup coconut sugar or honey

2 tsp cornflour

2 1/2 cups (600ml) full cream milk  or nut milk

1tsp vanilla bean paste or 1  vanilla bean slit and seeds removed


  1. Combine egg yolks, honey and cornflour in a bowl, whisk till well combined
  2. Heat milk ,vanilla in a small saucepan on medium/low heat till just boiling
  3. Slowly whisk in the yolk mixture, whisking continuously for 5 mins until thickened

Orecchiette with Pork, Broccoli Mushrooms and Roast Tomatoes


Such a quick and easy family favourite that satisfies every member of the family and still with some added veggie goodness.

I have used orecchiette pasta shells but you can use any type of pasta with this. For vegetarian version leave out the pork.

Orecchiette with Pork, Broccoli, Mushrooms & Roasted Tomatoes


500g orrecchiette

2 tbs olive oil

500g pork mince

1 small onion diced

2 garlic cloves

salt and pepper

6-8 cherry tomatoes

1 head broccoli cut into florets

1/2 lemon rind finely grated

1/2 cup grated parmesan cheese

Extra virgin olive oil


  1. Place a large pot of salted water on the stove and bring to the boil. Add Pasta and cook per packet instructions.
  2. Meanwhile, In a large frypan on high heat add olive oil , garlic and onion and saute for 3mins until onion has softened.
  3. Add pork mince cook for 5-6 minutes until browned and cooked through. Season with salt and pepper. Turn heat to low
  4. Line a baking tray with baking paper and place tomatoes and roast in a 180’c oven for around 5 mins until blistered and partly soft. Remove and set aside
  5. In the last 2 minutes of pasta cooking time add the broccoli florets into the pot of boiling pasta let it cook then drain along with the pasta. Reserving 1/2 cup of water from the pot.
  6. Add the pasta and broccoli with the reserved water to the pork mixture in the pan and toss to combine.
  7. Add  lemon rind and grated parmesan, roasted tomatoes and drizzle with extra virgin olive oil and salt and pepper to taste. you can also use chilli salt for extra heat.



Gluten Free Lemon & Passionfruit Yoghurt Cupcakes With Cream Cheese Icing


Don’t these cupcakes look so cute? Like little yellow honey bee hives.

I haven’t baked little cakes like this in a while. Well since I stopped baking cakes for our cafe a few years back and I actually do miss it. It was just getting too much with the kids and at the time I fell pregnant with my third little one. I found I just couldn’t keep up with the demands and had to give something up.

The cafe is as busy as ever which is wonderful, we also have amazing staff who support us so gives me this time to spend with my kids while they are still young. So very thankful for that. I manage to cook for home and write/blog in my varied spare time which gives me joy and something I work on for myself. Some might say why does she do this blog thing for? What she getting out of it? Well simply it’s a passion, a hobby and something I like to do for myself. Helps me stay motivated in healthy eating and gives me a feeling of fulfillment. Just like people like to read books, paint, do yoga, or play Pokemon go. We all need an outlet that makes us happy. And If I can share it with others and they get something out of it than why not. Blogging is for the love of it and not what you can get out of it. It’s like writing poetry or sharing life stories it starts for yourself and if others enjoy what you do then that is a bonus.

Wouldn’t you agree blogger friends?



I decided to whip out my piping bag and make a little sweet treat for old times sake. I’m not much of a decorator I like to keep things simple when it comes to decorating sweets we already have a professional cake maker in the family so I usually leave all the fancy cake decorating to her. I had forgotten what it feels like to make pretty delicate things so it was nice to do it again but with a healthier spin on it of course. This recipe is  refined sugar-free using natural sweetener of honey and gluten free substituting plain flour with buckwheat flour and almond meal.

Perfect for kid’s birthday parties (if they have no nut allergies) or just for something a little special for your kiddies. Not to say adults can’t enjoy them too for a ladies high tea or morning tea coffee date. Lemon and passionfruit are one of my favourite flavours.

Hope you enjoy!


Refined Sugar-Free Lemon & Passionfruit Yoghurt Cupcakes with Cream Cheese Icing


3 eggs

1 1/2 cup natural yoghurt

4 passionfruits

1/2 cup olive or coconut oil

1 tsp vanilla bean paste

3/4 cup raw honey or rice malt syrup

2 tbs lemon zest

3/4 cup buckwheat flour

1 1/2 cups almond meal

3 tsp baking powder

Cream Cheese Icing

250g Cream Cheese roughly chopped

1/3 cup rice malt syrup

1 tsp vanilla extract

125g butter softened roughly chopped



  1. Preheat oven to 160’C
  2. Line a 12x capacity muffin tin with cupcake cases
  3. Place eggs, yoghurt, passionfruit pulp (reserving one for the icing), oil, vanilla and honey in a large mixing bowl. Mix ingredients together until well combined.
  4. Add the remaining dry ingredients to the bowl and mix till just combined.
  5. Divide batter into cupcake cases and bake for 25-30mins until skewer comes out clean when tested. Cool on a wire rack
  6. Make icing: Beat together cream cheese, rice malt, vanilla and butter for 5 minutes until light and fluffy
  7. Once cupcakes have completely cooled, using a piping bag pipe icing in a circular movement onto cupcakes or spread evenly with a blunt knife
  8. Drizzle some extra honey and extra passionfruit pulp on the tops
  9. You can add the passionfruit into the icing when mixing together also if you prefer





Family Friendly Oven Baked Fish Cakes


Feeding the family can be challenging at times  becoming a dreaded chore. One doesn’t like carrots, while the other hates those little green trees, but there is one vegetable that most kids seem to all love and that’s mashed potato. The creamy buttery mash is a definite winner with my boys and as much as they do like other veggies whenever mash in on the menu they tend to cheer a big yesssss and give a fist punch with excitement. Not the most healthiest vegetable in the world and as much as I’d rather them eat their little trees and rabbit food, on occasion I don’t mind making it for them when I’m in no mood to play repetitive counting games with ridiculous songs of enthusiasm after a long day.

I decided to make the good old mash a little nutritious with adding some cooked flaked fish mixing it with some other flavourings and coating them with breadcrumbs then moulding them to make crispy patties and wa-la you have a crispy oven baked ball of mashed potato with the added goodness of fish. Giving  kids some omega 3 in their diets is very important in the development of growing children as I mentioned before. Served them with a salad and ha they ate them with no fuss and no annoying naming games either. Mum- 1 fussy kids- 0

Note: If your kids dry reach at the sight of little green things then I suggest to leave the herbs out. You can add some corn or peas to the mix too if you like also.

Crispy Oven Baked Fish Cakes

  • Servings: makes 12
  • Time: prep 20mins cooking 30mins
  • Print


500g potatoes, peeled and cubed

500g firm white skinless fish or salmon

3 garlic cloves, crushed

1 tbsp butter

1/3 cup milk

1 tbsp lemon rind

2 tbsp lemon juice

4 green onions sliced

1 cup parsley chopped

2 eggs

salt and pepper

4 cups panko breadcrumbs

2 tbsp olive oil


  1. Preheat oven to 200’C
  2. Boil potatoes in a small saucepan of boiling water until tender
  3. Drain thoroughly and mash with a fork or masher
  4. In a large bowl place mashed potato, butter, milk, garlic, lemon rind, lemon juice, green onions, parsley, eggs, salt and pepper to taste and 1 cup of the breadcrumbs mix to combine, set a side
  5. In a medium frypan on high heat add 1 tbsp oil place fish pieces into the pan and cook for 2-3 mins on eat side until cooked through. Season with salt and pepper
  6. Let fish cool and flake into small pieces making sure there is no bones. Then add to the potato mixture and fold through
  7. Place the rest of the breadcrumb into a bowl and Shape potato cake mixture into 1/4 cup size round  patties and press into the breadcrumb coating each side well.
  8. In a large baking dish place 1 tbsp oil then the potato cakes. Cook in the oven for 30 minutes until golden and crispy, turning over half way through.
  9. Serve with some tartare sauce and a squeeze of lemon, a fresh green salad or you favourite vegetables to accompany.

Note: If your kids dry reach at the sight of little green things then I suggest to leave the herbs out. You can add some corn or peas to the mix too if you like also.