Marshmallow Treats


There is not a thing healthy about these treats but kids love them!

I have one son at an athletics carnival today and another needing a plate of sweet treats for after his class assembly, the third, not to be left out, feels that he needs some of these for his lunch box to share!

As a child I would have these at birthday parties, possibly the same way as my Australian friends had fairy bread? They are party food and definitely not an everyday thing but they can be adapted to gluten, wheat and nut free, just check with the packaging labels.

These quantities make roughly 60.


400g milk chocolate

400g bag marshmallows

100g smarties or similar


Line up lots of mini muffin cases, slightly larger than your marshmallows.

Melt the chocolate, I use the microwave or use your favourite method.

Spoon enough chocolate into each case just to cover the bottom.

Push in a marshmallow.

Pop a drop of chocolate onto the top of the marshmallow and top with a smartie  or similar.

Allow to set before boxing.


For gluten free options I just drizzle a little chocolate over the top.

Whole Orange Cake


This is the BEST whole orange cake. No boiling of the orange and everything gets done in a processor after you process the orange so minimal washing up!

The icing on top is only sugar and juice that solidifies into pretty white crystals that taste yummy.

I use a navel orange for this cake usually, you are looking for a thin skinned orange as the whole thing goes in.

The un-iced cake freezes very well.


1 medium orange, washed,  quartered and seeds removed

200g butter, melted

3 eggs

220g caster sugar

225g self raising flour

1 teaspoon baking powder

Icing Ingredients

1 orange, juiced

100g granulated sugar


Preheat the oven to 180 degrees Centigrade

Grease and line a deep 20cm cake tin.

Process the washed, quartered and deseeded orange until very pulpy.

Add the butter, eggs, sugar, flour and baking powder, process until smooth and creamy. It should be a gorgeous orange colour.

Pour into the prepared tin and bake for 50-60mins.

Allow to stand in the tin for 5-10mins.

Mix the orange juice and sugar and spoon over the cake.

Allow the cake to cool completely in the tin.

Indian Inspired Cauliflower


For ages the boys would only eat cauliflower in the form acauliflower cheese and to be honest some days I cannot be bothered making three stage recipes, lazy, I know!

This recipe came about after trying the Moroccan Cauliflower Salad in the fantastic cook book, “The Feast Goes On” by The  Monday Morning Cooking Club.

The boys loved it so it was time to experiment!

We eat a lot of Indian inspired food so this is my version of what is a delicious vegetarian dish, tonnes of flavour and served with dhal and rice a filling and gluten free dinner.


1 cauliflower head

2 cloves garlic, grated

2 tablespoons freshly grated ginger

4 tablespoons oil

3 teaspoons ground coriander

2 teaspoons ground cumin

1 teaspoon Kashmiri ground chilli

1 teaspoon ground turmeric

3 teaspoons nigella, (koolanji), seeds



Preheat the oven to 180degrees Centigrade.

Remove the leaves from the cauliflower and discard, or feed to the chooks if you have some!

Cut the cauliflower in half and break into small forets.

Place  half the florets in a roasting tin.

Place the stalks in the food processor and process until they resemble couscous, pour into the roasting tin.

Process the remaining florets, add to the the roasting tin.

In  a frying pan, warm the oil and add the ginger and garlic, cook for 1 minute without browning.

Pour oil with ginger and garlic onto the cauliflower mix.

Add all of the dried  ingredients, mix very well.

Roast for 35-45 mins until golden brown. Stir half way through for even colouring and cooking.

Delicious served with rice and dhal.


Sundried Tomato and Feta Scones


Scones are so quick to make and they only take 7-10 mins to bake.

I make both savoury and sweet scones. The savoury scones are great served with soup or packed in the boys lunch boxes instead of a sandwich.

They freeze well and I have been known to pop frozen scones into lunch boxes so they are defrosted for lunch.

I use a 7cm cutter.

This recipe makes 16 scones.


450g plain flour

2 tablespoons baking powder

1 teaspoon salt

100g butter, cut into small pieces

150g feta cheese, drained and crumbled

100g sundried tomatoes,drained and chopped

300mls milk

1 egg, beaten


Preheat the oven to 220 degrees Centigrade.

Line two baking sheets with baking parchment.

Into a large bowl sift the flour, baking powder and salt.

Add the butter and rub in, it will take a while but you want it to be like breadcrumbs with no lumps of visible butter.

Now stir in the cheese and tomatoes.

Add the milk and using a palate knife mix together well. The wetter your dough the lighter your scones!

Very gently knead the dough, just enough to bring it together, on a floured surface.

Using your hand flatten slightly too 4cm thickness and cut out the scones using a fluted cutter.

Once there is no more space for the cutter, reform the dough and repeat until all of the dough has been used.

Place scones onto the prepared trays and brush with beaten egg.

Place them in the oven.

Bake for 7-10 mins, changing their oven shelves half way.

Allow to cool on a wire rack.



Cajun Spice Rub

imageI started making this when we lived in Texas, I always have a jar of it in the kitchen to flavour chicken, seafood and potatoes.

The smoked paprika isn’t authentic but it does add a slight smokiness to the rub that I love.

This recipe makes two jars.


6 tablespoons sweet paprika

2 tablespoons smoked sweet paprika

2 tablespoons cayenne pepper, ground

4 tablespoons ground pepper

6 tablespoons garlic powder

3 tablespoons onion powder

6 tablespoons salt

4 tablespoons dried oregano

2 tablespoons dried thyme


Its so easy, just mix everything in a large bowl and pour into  jars.

Keeps for 3 months in an airtight jar.

Gluten Free Chicken Nuggets


Friday night is fast food night in our house. Clearly home made and not shop bought!

One of the boys favourites are chicken nuggets.

Although not very healthy they are fresh, crisp and gluten free.


1kg chicken breast, cut into pieces

4 tablespoons Cajun spice rub, I mix my own, the recipe will be in my next post

4 eggs

250mls buttermilk

600g gluten free flour

salt and pepper

oil to deep fry in


In a large bowl combine the chicken and 1 tablespoon of the spice rub. Set aside.

In another bowl whisk the eggs, buttermilk and 1 tablespoon of the spice rub together.

In the final bowl combine the flour and 2 tablespoons of the rub.

Try to use only one hand, the phone will ring as soon as both hands are covered in eggy flour!

Take a piece of chicken, roll it in the flour, dip it in the egg mixture and roll it in the flour again.

Set aside, a baking sheet works well.

Once all of the chicken is coated heat your oil to around 180 degrees.

Cook in batches until golden brown.

Set aside on kitchen towel until ready to serve.

Serve with wedges and lots of tomato ketchup.

Gluten Free Yorkshire Puddings


It took a while but I have finally mastered these delicious gluten free treats!

Traditionally served with roast beef I use these as nibble bases topped with horseradish and a sliver of steak. They don’t last long!

I make double batches and freeze any extras, just defrost and crisp them back up in the oven.


100g gluten free plain flour

2 eggs

300mls milk

25g butter, melted

sunflower oil for greasing the tins


Preheat the oven to 230degrees Centigrade.

In a large bowl, measure the flour and make a well in the centre.

Add the eggs to the well and gently begin to combine with a whisk.

As the egg thickens, start adding the milk until it is all combined.

Pour in the melted butter, mix and set aside for at least an hour.

Pour a little oil into each hole of a muffin tin and put the tray in the oven.

After 5mins, remove from the oven and, moving fairly quickly, pour the batter into each hole.

Place back in the oven and bake for 10-15 mins, keep an eye on them, at this temperature they burn quickly!

Remove from tins using tongs and serve immediately or place them on kitchen towel until required.