Honey Chilli Chicken Stir Fry

This recipe comes from The Australian Women’s Weekly Cooking Class Basic cookbook. Simple and Delicious.




1 Tablespoon peanut oil

1 kg chicken tenderloins, sliced thinly

1 tablespoon grated fresh ginger

3 red thai chillies, seeded, chopped finely

1 large red capsicum, sliced thickly

1 teaspoon cornflour

1 tablespoon soy sauce

1/3 cup lemon juice

1/4 cup honey

4 green onions, chopped finely


Heat half of the oil in a wok or large frying pan, stir fry chicken, ginger & chilli in batches, until chicken is browned.

Heat remaining oil in wok, stir fry capsicum until just tender.

Blend cornflour in small jug with sauce, stir in juice & honey. Return chicken mixture to wok with honey mixture, cook, stirring until mixture boils & thickens. Sprinkle with onion just before serving.

Serves 4.


Caesar Club Sandwich (Ina Garten)

The second recipe for this month was chosen by Karen of Shortbread. I made it last weekend for lunch, my ex sister in law came over with my nieces & nephew to eat it with us, the only thing I changed was the sundried tomatoes, I used fresh ones instead. It was a great sandwich, very flavourful, I didn’t tell the kids it had anchovies in it otherwise they wouldn’t have tried it. I guess, what they don’t know…. another great choice from another great Barefoot Blogger, Karen.




  • 2 split (1 whole) chicken breasts, bone in, skin on
  • Good olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 4 ounces thinly sliced pancetta
  • 1 large garlic clove, chopped
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1 1/2 teaspoons anchovy paste
  • 1 teaspoons Dijon mustard
  • 1 1/2 tablespoons freshly squeezed lemon juice
  • 1/2 cup good mayonnaise
  • 1 large ciabatta bread
  • 2 ounces baby arugula, washed and spun dry
  • 12 sun-dried tomatoes, in oil
  • 2 to 3 ounces Parmesan, shaved


Preheat the oven to 350 degrees F.

Place the chicken breasts on a sheet pan skin side up. Rub the chicken with olive oil and sprinkle with salt and pepper. Roast for 35 to 40 minutes, until cooked through. Cool slightly, discard the skin and bones, and slice the meat thickly. Set aside.

Meanwhile, place the pancetta on another sheet pan in a single layer. Roast for 10 to 15 minutes, until crisp. Set aside to drain on paper towels.

Place the garlic and parsley in the bowl of a food processor fitted with a steel blade and process until minced. Add the anchovy paste, mustard, lemon juice, and mayonnaise and process again to make a smooth dressing. (Refrigerate the Caesar dressing if not using it immediately.)

Slice the ciabatta in half horizontally and separate the top from the bottom. Toast the bread in the oven, cut side up, for 5 to 7 minutes; cool slightly. Spread the cut sides of each piece with the Caesar dressing. Place half the arugula on the bottom piece of bread and then layer in order: the sun-dried tomatoes, shaved Parmesan, crispy pancetta, and sliced chicken. Sprinkle with salt and pepper and finish with another layer of arugula. Place the top slice of ciabatta on top and cut in thirds crosswise. Serve at room temperature.

Fennel Sausages with Lemony Potatoes (Rick Stein)

This recipe comes from one of my favourite celebrity chefs Rick Stein, it’s  delicous Italian sausages with  lemon potatoes.


450g/1lb luganega sausages (available from specialist Italian or Continental grocers), or other nice meaty pork chipolatas
4 tbsp extra virgin olive oil
1 small onion, halved and thinly sliced
2 garlic cloves, thinly sliced
750g/1½lb small waxy potatoes, peeled and each cut into quarters
½ lemon, pared zest and juice only
4 fresh bay leaves
2 tbsp fresh parsley, chopped
salt and freshly ground black pepper
120ml/4fl oz water


1. Preheat the oven to 180C/350F/Gas 4. Twist the sausages into 7.5cm/3in lengths and separate them into individual sausages.
2. Heat one tablespoon of the oil in a 26cm/10in shallow flameproof casserole dish. Add the sausages and fry until nicely browned all over. Lift them onto a plate and set aside.
3. Add the onion, garlic and another tablespoon of oil to the casserole dish and fry until soft and lightly golden. Stir in the potatoes, browned sausages, lemon zest and juice, bay leaves, half the chopped parsley, ½ teaspoon salt and ten turns of the black pepper mill.
4. Pour over the rest of the oil along with the water, cover tightly with the lid and bake for 30-40 minutes until the potatoes are tender.
5. Remove the lemon zest and sprinkle with the rest of the parsley before serving.

Hot Cross Buns


 Makes 12

2 x 7 g sachets dry yeast

½ cup warm water

½ cup sugar

4 cups plain flour

1 teaspoon cinnamon

1 teaspoon ground ginger

1 teaspoon cardamom

1 teaspoon salt

½ teaspoon nutmeg

125g unsalted butter ( chopped )

1 cup water, approx, extra

Paste for the crosses:

¼ cup plain flour

1 teaspoon sugar

3 tablespoons water, approx


2 tablespoons sugar

1 teaspoon gelatine

1 tablespoon water

Place the yeast, 1 teaspoon of the sugar & warm water into a bowl & mix together until sugar has dissolved, set aside until foamy, about 10 mins.

In a large bowl put  the flour, remaining sugar, cinnamon, ginger, cardamom, salt & nutmeg & just give it a mix with your hand.

Add the chopped butter to the flour mixture & rub it in until mixture is crumbly.

Make a well in the centre then add the yeast mixture & stir it in, it will be  dry, now add the extra water a little at a time, mixing it in as you go until you get a soft dough, ( if it feels a little sticky don’t add more flour because when you knead it  on your floured surface it will pick  up the extra flour from there).

Turn dough out onto a lightly floured surface & knead for about about 5 mins or until the dough is smooth.  Place  it into an oiled bowl & leave to rise until doubled in size, mine took 1 ½  hours.

Dump the dough out onto your floured surface & knead again just for a minute or so, cut  into 12 evenish  pieces & roll each piece into a round, place them on a lined baking sheet, cover with plastic wrap & leave to rise again for 30 mins.

Make the paste for the crosses by placing the flour, sugar & water into a bowl & mixing until you get a smooth paste. When adding the water do it 1 tablespoon at a time mixing it after each addition until you get a double cream type consistency. Put it into a Ziploc bag & snip a little off the corner, then pipe it onto the buns. Bake for 20 mins, remove from oven.  If you wish you can glaze them to give them a nice shiny look.

For the glaze, put the sugar, gelatine & water into a small saucepan & stir over low heat until sugar & gelatine dissolve, brush the buns.

Serve with lashings of butter.

Note:  sultanas are usually added to these buns, but I didn’t add them as some of my family don’t like them in there, but if you want them add about ¾ cup in with the flour & spices mixture or add about 1/4 cup of cocoa powder & chocolate chips for chocolate buns.

Custard Tarts

Here’s a very easy custard tart recipe, you use frozen shop bought tart cases for this. I’ve adapted this recipe slightly, it comes from the Australian Women’s Weekly Chinese Cooking Class Cookbook.



12 frozen tart cases

3 eggs

1/2  cup sugar

1 1/2 cups milk

1 teaspoon vanilla extract

yellow food colouring ( the more you put the brighter it becomes, I used 3 teaspoons)





Place frozen tart cases onto a baking sheet, set aside

Put the eggs & sugar in a medium bowl or jug & whisk  together,  while whisking gradually add the milk & then the vanilla & yellow food colouring until all the ingredients are combined.

Fill each of the tart cases almost to the top & bake for  15 to 20 mins  or until set  they should still have a slight wobble when done, they continue to set on cooling.

Makes 12

Red Velvet Cupcakes Go GREEN


This recipe is for Red Velvet Cupcakes, but because it’s St Patricks Day I thought I’d make them green for our Irish friends out there.



2 ½ cups plain flour

½ teaspoon salt

2 tablespoons cocoa powder

2 x 50ml bottles green food colouring

1 cup of vegetable oil

1 ½ cups sugar

2 eggs

1 teaspoon peppermint or vanilla extract  (I used peppermint to go  with the green colour)

1 cup buttermilk

1 ½ teaspoon  baking soda

1 tablespoon white vinegar



Preheat oven to 180C/350F, line your cupcake tins with paper liners


In a bowl sift together the flour and salt, set aside

In a small bowl mix the colour and cocoa powder together until completely mixed, set aside

Using an electric mixer,  mix the oil and sugar on medium  speed until  combined, add eggs one at a time then add the peppermint or vanilla extract  and  mix until light and creamy , scraping the sides of the bowl as you go,  Now add the colour and cocoa powder mixture until evenly mixed.

Add the flour and buttermilk alternately starting and ending with the flour, mix until just combined

In a small bowl stir together the vinegar and baking soda, this will fizz,  now add it to the mixture and mix for a few seconds more.

Scoop mixture into your prepared tins and bake for about 20 mins, when  toothpick comes out clean they’re done. Cool completely before icing, I used the Betty Crocker  prepared icing mixture & added about 10 drops of the food colouring.

Makes about 22 regular cupcakes


Creme Caramel

This recipe comes from the Australian Women’s Weekly Cooking Class Basic. Instead of the vanilla essence I used a vanilla bean. When I turned the caramels over the caramel had hardened a little & just slipped off the custard,  so I used it as a topper. This recipe makes one large creme caramel, I used 8 foil muffin cups for individual serves, I had just enough custard left to make a nineth one, just didn’t have enough caramel.



3/4 cup caster sugar

3/4 cup water

6 eggs

2 teaspoons vanilla essence

1/3 cup caster sugar, extra

1 3/4 cups milk

300 ml thickened cream



Combine sugar and the water in medium heavy-base saucepan, stir constantly using a wooden spoon over medium heat, without boiling, until sugar is dissolved. Use pastry brush dipped in water to brush any sugar crystals down from side of pan before mixture boils

Bring sugar mixture to a boil, boil rapidly, uncovered, without stirring, about 5 minutes or until mixture turns a light golden brown.

Pour caramel into deep 20cm round cake pan (it doesn’t need greasing), hold pan using cloth. Quickly tilt pan to coat base evenly with caramel. There is no need to spread caramel up side of pan. It is correct for caramel to set at this stage.

Lightly whisk eggs, essence and extra sugar together in medium bowl. Do not overwhisk or custard will be too aerated. Combine milk and cream in medium saucepan, bring to a boil. reduce heat, allow bubbles to subside from edge of pan. gradually whisk milk mixture into egg mixture, strain into cake pan over caramel.

Place a cake pan in baking dish with enough boiling water to come halfway up side of pan. Bake in moderately slow oven about 40 minutes or until custard is just set, it will set further on cooling. Remove from water, stand several hours to cool to room temperature. Cover pan, refrigerate overnight. This will ensure the caramel will coat the custard when it is turned out.

Use fingers to pull the top of custard from around side of pan. It shouldn’t stick to pan but, if you’re in doubt, carefully run a knife or spatula around edge of custard. Invert custard onto serving dish, serve with whipped cream and passionfruit pulp, if desired.