26 Jun 2018


This is soooo good, gorgeous rich and creamy coconut chickpea curry, infused with lime, coriander, turmeric and fresh chillies.  This is what I call spoon food, I love eating with a spoon it means I can get the maximum food and sauce in my mouth in one go!  

(serves 2)

1 can coconut milk full fat
1 can chickpeas or
(2 cups dried soaked and boiled chickpeas)
1 tbsp ghee or butter
1 onion finely chopped
2 cloves garlic finely chopped
1 tbsp curry powder
1/2 tsp turmeric
1 red chilli finely sliced
1 tbsp fresh chopped coriander 

Optional Extra Ingredients 
2 cups diced butternut squash steamed
1 handful fresh spinach
1 diced sweet potato steamed

Heat the ghee in a medium hot skillet, add the onions and gently soften for around ten minutes, add the garlic and cook for a further five minutes.  Add the curry powder and turmeric and stir in well, add the coconut milk and mix well, add the chickpeas and simmer gently for a few minutes until the coconut milk has thickened slightly, serve and garnish with the fresh chilli and coriander.

5 Jun 2018


I have a fool proof most succulent juicy cooked chicken method that works every time, it's a simple cook that guarantees a perfect tender melt in the mouth chicken breasts every time.  This gorgeous BBQ seasoned seared succulent chicken salad is smothered in a rich creamy Dijon chipotle olive oil mayonnaise with a hint of apple cider vinegar, kinda undecided on southern sweet or Carolina vinegar based BBQ, I'm sweet my husbands sour, so I married them both together!  Sweet and sour a perfect marriage, 25yrs in and only 45 yrs old some recipes just work.

Prep time 10 minutes / Cooking time 18 minutes

(serves 2-3)

3 chicken breasts 
5 tbsp chipotle BBQ spice rub
1 good pinch sea salt
1 good pinch black pepper
1 cup water
Olive Oil Mayonnaise 
(or store brought)
1 egg yolk
1 tsp apple cider vinegar
1 tsp Dijon mustard
200-300ml olive oil
1 pinch sea salt
1 pinch black pepper 
1 pinch ground chipotle powder
I like crunchy chopped iceberg lettuce
1 tbps chopped jalapeños 
1 tbsp shredded cheese
1 spring onion chopped
1 handful microgreens 
(the choice us yours) 

Pre heat your oven to 180 C / 370 F, rub your chicken all over with you seasoning and chipotle BBQ rub generously, place the breasts in your roasting pan along with a couple of cups of water, your roasting pan wants to have a lid, if not use foil to make a seal.  Bake in the oven for 18 minutes, remove the roasting pan and leave the chicken to rest for 10 minutes, this will allow the chicken to relax and ensure the best ever juiciest chicken. 

The Mayonnaise 
Place the egg yolk and apple cider vinegar in a large jug or bowl whisk together and start to drizzle the olive oil in very very slowly while continually whisking, you will feel the yolk thicken and emulsify with the oil at this point you can add the oil a lot faster, when you have the thickness you want stop adding the oil, season with salt, pepper, chipotle powder and Dijon.  This will store in the fridge for up to a week in a ball mason jar.

Once your chicken has rested just shred the tender meat, toss in some of the mayonnaise and stir through your chopped salad and your good to go.

3 Jun 2018


Smashed Chicken Pizza Base
This so hit all the right notes, I wanted what I call pretty comfort food but did not want to lose my ketones by eating some carb craved pizza base, so I smashed some chicken in a food bag with my rolling pin to a pulp, very therapeutic for the week I'd had, placed my smashed chicken mince in a large bowl added sea salt, black pepper, dried chillies and some fresh chopped basil, mixed and formed a thin flat circle on my baking stone, placed another baking stone on top to keep the chicken flat while it cooked and baked in the oven for 15 minutes, then I topped my smashed chicken pizza crust with too much fresh buffalo mozzarella because I can along with some fresh tomato and Serrano chillies, popped my chicken pizza under the grill for a couple of minutes, finished with a fresh sprinkle of torn basil leaves and a couple of thyme petals and boy did this eat well, creamy just melted buffalo mozzarella with fresh tomato, chilli and chicken, so good.

Prep time 5 minutes / Cooking time 20 minutes

(serves 1-2)

2 chicken breasts smashed in a food bag
1 pinch dried chilli flakes
1/4 tsp sea salt
1/4 tsp black pepper
1 tsp fresh basil chopped
1 Serrano chilli sliced
1 tomato sliced
1 ball buffalo mozzarella torn
6 basil leaves torn

Pre heat your oven to 200 C / 390 F, take your rolling pin to you chicken and smash it until it is completely pulverised.  Mix in the sea salt, pepper, dried chillies and basil, turn out on to your baking stone and press out to athin circle, place your second baking stone on top sandwiching the chicken between, this will keep the smashed chicken base flat and crispy.  

Bake in the oven for 15 minutes, remove the top baking stone and top your pizza with your favourite pizza toppings and pop under the grill for a couple of minutes until the cheese is bubbling, colouring up and melted.