Cheese Scones


Makes 10-12 medium scones

  • 2 ½ cups self-rising flour
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 tbsp white sugar
  • 40g soft butter
  • 1 cups milk
  • 1 cups cheddar cheese


  1. Preheat the oven to 180C
  2. In a bowl combine flour, baking powder, salt and sugar. Add the butter and rub them in with your fingertips.
  3. Add the cheese and combine well.
  4. Add the milk and work through until a soft ball of dough is formed. Remove from bowl and mix well with your hands.
  5. On a flour surface roll out the dough till about 3 cm high. With a round cookie cutter cut out scones till the dough is finished. Place on a pre-sprayed baking tray and leave for 10-15 minutes.
  6. Brush with some egg and bake for 20-25 minutes or until golden brown.
Cheese Scones
Cheese Scones

Broccoli and cheese Soup


Serve 12

  • 3 heads broccoli, cut into 1-inch pieces
  • Olive oil, for drizzling
  • Salt and freshly ground black pepper
  • 110g unsalted butter
  • 2 medium onions, chopped
  • 1/4 cup all-purpose flour
  • 4 cups milk
  • 2 cups cream
  • Pinch nutmeg
  • 3 cups grated cheese (for on top as well)
  • 1 cup chicken stock, optional


  1. Melt the butter in a pot over medium heat. Add the onions and cook until softened, 3 to 4 minutes. Sprinkle the flour on top. Stir to combine and cook until the flour is absorbed and smells lightly toasted, 1 minute or so. Add the milk and cream. Add the nutmeg, then the broccoli, a small dash of salt and plenty of black pepper. Cover the pot and reduce the heat to low. Simmer until the broccoli is tender, 20 to 30 minutes. Stir in the cheese and allow to melt.
  2. Remove from heat and liquidize until all the broccoli pieces are fine. Place back on the heat and add salt and pepper to taste if needed.
  3. If the soup is a little thick add the chicken stock to make it a little thinner but not too thin.
Broccoli and cheese soup
Broccoli and cheese soup

Avocado, Strawberry Spinach Salad (v)


Serve 8

  • 1 Packet fresh baby spinach, washed
  • 2 packets strawberries, hulled and sliced
  • 3 avocados, diced
  • 1/2 cup sliced almonds, toasted
  • 1 red onion, thinly sliced

Poppy Seed Dressing Ingredients:

  • 1/2 cup avocado oil
  • 3 Tablespoons apple cider vinegar
  • 2 Tbsp. honey
  • 1 Tbsp. poppy seeds
  • salt and pepper


For the dressing

  1. Combine all dressing ingredients together and whisk until well combined, set aside

For the salad

  1. In a salad bowl start by placing the baby spinach at the bottom of the bowl.
  2. Spread ½ of the strawberries over the spinach, then half of the avocado and red onion. Start the prosses again with the remaining ingredients, starting with the spinach again.
  3. Pour over your salad dressing and sprinkle the toasted almond nuts over. Serve immediately.

Note: To prevent your avocado’s to turn black, pour some lemon juice in a bowl, and after cutting the avocado’s into desired blocks, place them in the lemon juice for 3-5 minutes, remove from the lemon juice and use in your salad.

Vegan Avocado, Strawberry and Spinach Salad
Vegan Avocado, Strawberry and Spinach Salad
Vegan Avocado, Strawberry and Spinach Salad

Italian Pasta Salad


Serve: 12

  • 1 packet screw pasta, cooked according to package instructions
  • 230 g mozzarella, cut into blocks
  • 100g salami, quartered
  • 2 cups baby spinach
  • 1 packet cherry tomato, halved
  • 1/2 cup pitted black olives, sliced

For the Dressing

  • 1/3 cup olive oil
  • 2 tbsp. red wine vinegar
  • ½ tsp crushed garlic
  • 2 tsp. oregano
  • 1 tbsp. freshly chopped parsley
  • Kosher salt
  • Freshly ground black pepper


  1. In a large bowl, toss together pasta, mozzarella, salami, spinach, tomatoes, and olives.
  2. To make the dressing, add olive oil, vinegar, garlic, Italian seasoning, parsley, and red pepper flakes to a jar and secure with a lid then shake to combine. Season with salt and pepper to taste.
  3. Dress pasta with dressing and place in the fridge for 2 hours. Serve cold.
Italian Pasta Salad
Italian Pasta Salad

Chicken Stir-Fry


Serve: 8

  • 1 kg chicken stroganoff
  • 2 tsp paprika
  • 1 tbsp BBQ spice
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tbsp crushed garlic
  • 2 tablespoons dark sesame oil
  • 1 tbsp crushed garlic
  • 1 yellow pepper
  • 150g mushrooms, sliced
  • 1 carrot, peeled and julienned
  • 1 packet baby corn, halved 
  • 1/4 packet green beans, diced
  • 1 tsp ground ginger
  • salt and pepper to taste
  • teriyaki sauce


  1. Place chicken strips in a medium-size bowl and add the paprika, BBAQ spice, salt, pepper and crushed garlic. Mix through so that the chicken strips are coated with the spice marinade. Set aside for 1- 2 hours.
  2. Heat oil in a medium-size pan and place the chicken strips in the pan, fry until just cooked, remove from heat.
  3. Heat Sesame oil in a wok over high heat. Add in the garlic and then the vegetables and Stir-fry quickly until the vegetables begin to soften. Add in the ginger and salt and pepper if needed. Add the chicken strips, combine well and add the teriyaki sauce. Continue to cook for 2 to 3 minutes. Serve immediately

Teriyaki Sauce


  • 2 cup water
  • 150ml brown sugar
  • ½ cup soy sauce
  • ¼ cup honey
  • 2 tablespoon crushed garlic
  • 1 teaspoon ground ginger
  • ¼ cup cornstarch
  • ½ cup cold water


  1. Combine the water, brown sugar, soy sauce, honey, garlic and ginger in a medium saucepan and set over medium heat.
  2. In a small bowl, combine the cornstarch with the 1/2 cup water and whisk until dissolved. Add the cornstarch mixture to the saucepan.
  3. Heat the sauce until it thickens to your desired thickness. If the sauce becomes too thick, add more water to thin it out.
Chicken Stir-Fry
Chicken Stir-Fry

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