Brown Sugar Meringues


Two ingredients and a little patience really pay off here.

These delicious morsels are lovely on their own or serve with whipped cream and fresh fruit and did I mention gluten free too?

This is also a great way to use up left over egg whites, possibly left over from spaghetti alla carbonara.


4 egg whites

225g brown sugar


Preheat the oven to 110 degrees Centigrade and line two baking sheets with baking parchment.

In a large clean bowl beat the eggs until very stiff, a test of this is turning the bowl upside down, I like to threaten a child with it!

Add the sugar a dessert spoon at a time, beating well with each spoonful to the point where you cannot see any sugar crystals.

Once all the sugar is added spoon or pipe the meringue mix onto the prepared sheets.

Bake for 1hour and then allow to cool on the trays.

Store in an airtight container, the meringues will keep for 3 weeks.

This mixture will give you 12-16 large meringues using a spoon. I use a piping bag and tend to get around 50 meringues, these are the size of a 50c coin when they go in the oven.

Spaghetti alla Carbonara

Spaghetti alla Carbonara


A great pasta dish, loved by kids and adults. I use a gluten free spaghetti for this so that I can enjoy it too!

At the moment I am using a corn pasta, Pasta d’oro by Sam Mills, available at some Coles.

This is quite a forgiving gluten free pasta, it holds it’s shape well and doesn’t go to mush quite as quickly as some of the others available.


500g spaghetti

300g bacon, diced

100g Parmesan, finely grated

1 egg, beaten

4 egg yolks, beaten

100mls cream

150mls milk

Salt and freshly ground pepper


Cook the pasta as per packet instructions.

In a large non stick frying pan cook the bacon until crispy, turn the heat off.

Combine egg, yolks, cream, milk and 80g Parmesan in a jug.

Once the pasta is cooked remove 250mls, 1 cup of cooking liquid and add to the bacon pan.

Put a low heat under the bacon pan, just enough to warm the pan, not to scramble the eggs!

Drain the pasta and add to the bacon pan.

Pour the egg mixture into the bacon pan, stir through well. Season with salt and pepper.

Sprinkle reserved Parmesan over the top and serve.


Sticky Sausages


As a mum of three boys these juicy little morsels have featured at birthday parties and gatherings for years.

They are yummy warm from the oven but the boys have been known to polish off a kilo cold too!


1kg pork chipolata sausages, gluten free

75mls hoisin sauce, gluten free

45mls honey


Preheat an oven to 200 degrees Centigrade.

Line a baking tray with baking parchment, saves on scrubbing later.

Mix sausages, hoisin and honey in a large bowl.

Tip onto you prepared tray and pop in the oven.

Roast for around 40mins stirring occasionally.