Beef & Onion Casserole with cheese and herb dumplings

1 kilo of beef (I just buy a cheap version as anything tastes good when it's been the the slow cooker)
50g plain flour
2 small brown onions
2 cloves garlic
150g mushrooms
can of crushed tomatoes
1 cup of dry red wine
500ml beef stock
2 tbsp tomato paste
some potatoes if you desire.

Coat beef in glour and brown in the pan. Add it along with all the other ingrediants to the slow cooker and cook on low all day.

Mixed Cheese & Herb Dumplings
Mix 1.5 cups of SR flour and 60g chopped butter. Add 1/2 cup of milk and process until mixed. Add a tbsp of mixed herbs and a 1/2-1 cup of grated cheese. Knead until combined and roll into small balls (gold ball size). Drop them into the slow cooker and turn on high for an hour.

Serve the dish with rice.

Mint Chocolate Cups

I found this recipe from candy.about.com and given I just purchased some silicone cups, I thought I'd have to try this one out!

Melt some dark chocolate and let it cool a bit. Using a pastry brush, coat the cups with an even layer of chocolate before letting it cool and harden in the fridge.

Place 1/2 cup of double cream and 1/4 teaspoon peppermint essence and simmer until it bubbles around the edges. Pour over 230g white chocolate, and let it melt the chocolate. Whisk carefully, trying not to make too many air bubbles. Allow to cool, then cover with cling wrap and place in fridge for 4 hours.

Whip the ganache until it forms firm peaks, then fill an icing bag, fitted with a star nozzle and pipe into the chocolate cups.

Tuna Spinach Mornay with Mash

Nothing fancy here, but this is a recipe my daughter loves

50g butter
1 med onion (thinly sliced)
1/4 cup plain flour
500ml milk
frozen spinach
frozen peas
425g can of tuna
can corn kernals

Boil potatoes and mash when soft with some milk and butter.

Heat the spinach and peas and drain along with the tuna and corn.

Melt butter and add onions. Stir until soft, then add the flour and cook until mixture thickens. gradually add the milk, stirring until mixture boils and thickens. Remove from heat and stir in the other ingrediants.

Pour into a casserole dish. Top with mashed potatoes and grated cheese. Bake in the oven until the cheese has melted.

Pop Cupcakes

I got these from the Bakerella website and they look amazing. Can't wait to try them out!

Make Your Cupcakes Pop!

Cupcake Pops and Cupcake Bites

1 13X9 baked cake (from a box cake mix or from scratch … any flavor)

1 can cream cheese frosting (or about 2 cups equivalent from scratch)

1 flower shaped cookie cutter (1.25" wide X .75" tall)

1 package chocolate bark1 package pink candy melts or white chocolate barkbowls for dippingwax paperaluminum foillollipop stickssprinkles, m&ms or something similar for top of cupcakesmall plastic treat bags and ribbon to package the Cupcake Popscandy cups and truffle boxes to individually package the Cupcake Bitesstyrofoam block

Bake a cake from a mix or from scratch and cool completely.

Crumble cake into a fine consistency into a large bowl.

TIP: If the texture is too coarse, you can run it through a food processor.

Add can of cream cheese frosting or homemade frosting and blend together using the back of a large spoon. Blend thoroughly.

Cream Cheese frosting recipe

Makes enough for about 50 cupcake bites

1 (8-ounce) package cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
1 (1-pound) box confectioners' sugar
1 teaspoon pure vanilla extract

Directions
Place cream cheese and butter in the bowl of an electric mixer fitted with the paddle attachment and beat until creamy, about 30 seconds.
With the mixer on low, slowly add sugar, scraping down the sides of the bowls as necessary.
Add vanilla and increase mixer speed to medium. Blend until frosting is fluffy, about 1 minute

Roll mixture into 1.25" - 1.5" size balls and lay on wax paper covered cookie sheet. You may want to periodically rinse and dry your hands off in between.

Cover with aluminum foil or plastic wrap and chill in refrigerator for several hours. TIP: You can speed this up by placing in the freezer for about 15 minutes.

Remove. Begin to shape into cupcakes using a small flower-shaped cookie cutter. (see below) Take the chilled ball and roll it into more of an oval and then slide into cookie cutter. Push it into cutter until about half fills the cutter and the rest sticks out of the top in the shape of a mound. Then push the shaped cupcake carefully out of the cookie cutter from the bottom. Set right side up on a wax paper covered cookie sheet. Continue with remaining balls.

Once shaped, cover and return to freezer. (5-10 minutes)TIP: You can leave them covered in the refrigerator overnight if you want to do the dipping on the following day.

While cupcake shapes are chilling, begin to heat up your chocolate bark.
Brown chocolate bark for the bottoms. Pink or white chocolate for the tops.
Follow the instructions on the package for melting. Most recommend heating for 30 second intervals at a time and stirring in between. You can also do the double boiler method.
When you are ready to dip, remove from freezer and set up another wax paper covered cookie sheet.

Take the cupcake shaped mixture and dip bottoms into the melted chocolate - just to the point where the mounded shape starts. Remove from chocolate, turn upside down and wiggle so that the excess starts to slide down slightly. Then lay on the wax paper upside down. If you want them to be lollipops, then go ahead and insert the lollipop sticks while the chocolate is still wet. Continue with rest of the cupcakes. You can also leave some without the sticks. They’re just as cute as Cupcake Bites.TIP: Dip end of your lollipop stick in the melted chocolate before inserting into chocolate bottoms. Not sure if this helps a lot, but it couldn't hurt.DON'T - get water in the chocolate. Make sure your hands are completely dry. Water will cause the chocolate to separate and mess up all your hard work.

Dry completely. (15-20 minutes)
Once dry, dip the tops of the cupcakes in the pink or white chocolate. You may need to move it around a little to cover all the exposed areas.TIP: Let the pink chocolate sit for a few minutes after heating to thicken. This will help it from dripping down the sides of the cupcake.
Remove from the pink/white chocolate and turn right side up. You may need to hold and rotate it if there is any excess so that it doesn’t drip down too far.TIP: You can use a toothpick to help cover any areas the melted chocolate didn't cover.

For the Cupcake Bites - just turn right side up and rest on the wax paper. Then go ahead and put a m&m on the top and add sprinkles while wet.

For the lollipops, Continue holding and place an m&m on the top and add sprinkles. Let them dry in a styrofoam block that you have already poked holes into.

When completely dry, cover the lollipops with small plastic treat bags and tie with a ribbon.
For the Cupcake Bites, place in a candy cup and package in small candy truffle boxes to present individually

Pink Cloud

Another old recipe passed onto my Mother from a neighbour many years ago

1 cup cream
1 egg white
1 tbsp lemon juice
1/2 cup sugar
3/4 cup crushed strawberries
1/4 tsp vanilla essence

Whip cream and add vanilla. Beat egg white until sitff. Add lemon juice and sugar in small amounts and continue beating until sugar is dissolved. Fold in crushed strawberries and cream. Serve in individual dishes topped with a strawberry.

Make double the recipe and chill overnight.

Georgie's Potato Salad

2 kilos of potatoes
Chopped up Spring Onion
Red Onion
Fried Bacon and Garlic
Corn Kernals
Chopped fresh mint (a whole packet)

Cook everything up and add the following ratio of ingrediants to make the sauce

2 tbsp whole egg mayo
1 tbsp tartare sauce
1 tbsp seeded mustard
1 tbsp sour cream

Vivaldi Rosti with smoked salmon and chive mayonaise

This is a fantastic recipe! brilliant for a light lunch

Grate 700g vivaldi potatoes and mix in a bunch of finely chopped spring onions and pepper.

Heat olive oil in a pan and add mounds of potato mixture to form patties and then flatten. Cook over a medium heat until golden brown, then flip over and cook the other side.

Combine 4 tbsp light mayo, 4 tbsp creme fraiche, and 2 tbsp of freshly chopped chives.

Place slices of smoked salmon on the rosti and top with a dollop of chive dressing. Sprinkle with chives.

Kathy's Lasagne

A tried and tested recipe from my mother-in-law

1 kilo of beef mince (cook, then drain)
1 onion
1 grated carrot
1 large bunch of parsley
1 large jar of pasta tomato sauce
1 large jar of tomatoes
a few tbsp of sugar

Cook the mince & onion, then drain. Place back in the pot and add the remaining ingrediants. Leave to stand.

Make up a white sauce.

Melt 60g butter than add 4 tbsp flour and whisk to remove lumps. Gradually add 600ml milk and stir until thick. Add parmesan cheese.

layer Meat, lasagne sheets, white sauce, then repeat and finish with grated cheese.

Back in a moderate oven until cooked.

Honey Mustard Chicken Sausage Rolls

Preheat oven to 180 degrees. Place 500g chicken mince, 1 cup of fresh breadcrumbs, 1 egg, 1 grated carrot, 1 gradted onion, 2 tbsp mild american mustard, 2 tbsp honey, salt n pepper and combine.

Halve 3 sheets of store-bought puff pastry. Place 1/2 cup of mixture along the middle of each pastry half and roll to enclose with the seam underneath.

Place on baking trays lined with non-stick baking paper. Brush with lightly beaten egg yolk and bake 30-35mins, or until golden & cooked through.

Cut into pieces and serve with tomato sauce.

Red Wine Chicken with Peppers & Olives

Chop 1 large chicken into 8 pieces and toss with 2 tbsp seasoned plain flour, then cook skin side down for 4-5 minutes until skin is golden. Turn and cook for further 3-4 minutes. Remove from pan.

Add 70g smoked streaky bacon (cut into cubes) and cook 2-3mins. Stir in 3 garlic cloves, 1 red onion (cut into wedges), 2 each of red and yellow peppers (cut into strips) and remaining seasoned flour. Toss together and cook 5 minutes.

Pour 300ml red wine and simmer rapidly for a few minutes.

Turn heat down and return chicken and juices to the pan. Add leaves of 1 fresh rosemary sprig, and leaves of 1 fresh thyme sprig and season. Cover and simmer 30mins until chicken is cooked.

Stir in 100g mixed black and green olives and a large bunch of flat parsley and simmer 2 mins.

Serve with sauteed rosemary potatoes.

Mexi-Bake

I'm not a huge fan of Mexican food, but this one is pretty tasty!

1 tbsp oil
1 finely chopped onion
440g can of corn
1 diced red capsicum
430g can of 3 bean mix
box of mushrooms
500g mince
500g pasta sauce
35g pack of taco seasoning mix
500g cooked rice
2 x 300ml sour cream
2 cups of grated cheese

Saute onion and capsicum with oil. Cook remaining vegies and add to the onion mix. Cook mince, stir in vegies and add sauce and seasoning mix. Simmer for 20mins.

Spoon rice into a greased baking dish. Top with mince, sour cream & cheese. Bake in a moderate oven for 15-20mins.

This is best if you make it the night before and reheat.

Jacqui's Pasta

Cook up a big bag of fettichini (to lazy to find the correct spelling) pasta

Pan fry 2 punnets of mushrooms, 1 onion and 4-5 cloves of garlic.

Add 2 packs of salami and 1 large pack of ham.

Add 1 bunch of spring onions, cracked pepper and a big tub of thickened cream.

Not great for the waistline, but fantastic on the tastebuds!

Mum's layered dish

Layer the following in a lasagne dish

Roast pumpkin
sundried tomato risotto
3 cloves of garlic and 3 onions (pan fried together)
chicken & bacon
field mushrooms

repeat all layers again

finish with a layer of grilled red peppers, each with a square of mozzerella on each.

chop up pumpkin seeds and sprinkle on the top

Serve with a salad

Aunty Bessy's Custard

An old recipe passed down through the family

600ml whole fat milk
1 egg
2 tbsp custard powder
2 tbsp flour
2 tbsp butter
1/2 tbsp vanilla essence
1/2 cup (rounded) sugar

Mix dry ingrediants with egg and butter. Gradually mix in the milk. Microwave on high by the minute. Check every minute and whisk to get rid of lumps.

Pour out when thick and sprinkle with dessicated coconut immediately.

Let it cool and put in the fridge.

Thai Grilled Salmon

I have made this numerous times, and it is fantastic! Watercress contains more vitamin C than oranges, more iron than spinach and more calcium than milk, so it really is a superfood!

whizz in a blender:
100g watercress
10 mint leaves
pinch salt
2 garlic cloves
2 green chillies
3 tbsl lime juice
1 tbsp caster sugar
1 tbsp ginger
1 tbsp fish sauce

Spread over a large piece of salmon and bake in the oven until cooked. Serve with salad and Raita (200ml greek yoghurt, 100g watercress, 1 clove of garlic and salt n pepper to taste)

White chocolate mint mousse

Melt 250g white chocolate over simmering water and then set aside to cool. Beat 250ml double cream, 1 egg white and 1/4 tsp peppermint extract to soft peaks. Put a big dollop of cream on the slightly cooled chocolate and mix thoroughly, then fold the chocolate into the cream.

Pour into 4 small glasses and chill a few hours. Decorate each with a mint sprig.

Creamy Herb Sauce (for Salmon)

1/2 cup of low fat yoghurt
1tbsp of fresh dill
2 tbsp finely chopped fresh mint.

Bake salmon in the oven and spread the sauce over the top. Serve with a fresh salad.

Mango Salsa (for chicken)

120g chopped spinach
1 finely chopped red onion
1 medium mango finely chopped
1 avocado finely chopped
1 tbsp fresh mint, chopped
1/4 cup sweet chilli sauce

Bake some chicken in the oven and spread the mango salsa on top. Serve with either a salad or on a bed of cous cous.

Brown Rice Salad

An oldy but a goody!

4 cups brown rice
1 red capsicum, chopped finely
1 can of corn kernals
one bunch of spring onions
cashew nuts
currents

Cut up all ingrediants and spread throughout the rice, the aim being to have equal amounts of the ingrediants so that the colour is spread evenly throughout the rice. Put the ingrediants in while the rice is still warm, as it softens the cashew nuts

Add the following sauce:
8 tbsp soy sauce
4 tbsp olive oil
4 tbsp lemon juice
2 cloves of garlic, cut finely

Yummy!

Basil Chilli Chicken

I got this recipe from a forum I frequent.

500gm of chicken breast, thinly sliced
1 tspn of chopped coriander root
1 tspn of finely chopped chilli
1 finely chopped onion
1 cup shredded basil leaves
1 or 2 tblspn of fish sauce
1.5 tspn sugar
1 cup coconut milk

Put 1 tblspn of oil in wok and fry onion and chilli together for a minute or so until onion starts to be come transparent. Throw in the chicken and cook.

Throw in the coriander root, sugar, fish sauce and basil leaves and stir for 1 minute.

Add the coconut milk and turn down the heat to simmer.I usually chop up some extra coriander leaves and add them right at the endof the cooking process to liven it up a bit. If the mix tastes a bit bland you might want to add the coriander leaves a little sooner.

Serve with jasmine rice in a bowl with some lavash bread.

Naan bread pizzas

Preheat the grill to medium. Slit and remove the skins from 4 beef sausages. Put in a frying pan over a medium heat on the hob and add the sausages with a good pinch of dried chilli flakes. Roughly break up the meat and cook the sausages until well browned and tender. Place 2 garlic and corianger mini naan breads on a baking sheet and top with the browned sausagemeat and a few spoonfuls of creme fraiche. Scatter over 1/2 red onion, thinly sliced, and some fresh mint leaves, roughly chopped. Grill for 2-3 minutes, then top each naan with a handful of rocket leaves and a drizzle of olive oil before serving.

Gooey chocolate slice

100g unsalted butter, diced, plus extra for greasing
100g plain choclate, broken into pieces
3 medium organic eggs, separated
125g ground almonds
100g caster sugar
100g plain chocolate chips

Preheat the oven to 180 degrees. Grease a 22cm x 18cm x 4cm deep baking tin and line with baking paper. Melt the chocolate pieces and butter in a bowl set over a pan of simmering water. remove the bowl from the pan and whisk in the egg yolks followed by the almonds.

In a separate bowl, whisk the egg whites to stiff peaks, then slowly whisk in the sugar to make a meringue mixture. gently fold a quarter of th emeringue into the chocolate mixture and mix until smooth. Add the rest of the meringue and the chocolate chips, then fold together until evenly combined.

transfer the mixture to the tin and bake for 20 mins; the slice will rise during baking. Remove from the oven. Leave it to settle for 2-30mins (it will sink back down and crack as it gets to the proper consistency), then lift out using the baking paper and slice. Serve warm as a dessert with cream, or cold with tea or coffee. It will keep, in a sealed container in a cool place for up to 3 days.

Banana caramel bavarois

I have no idea what the hell a bavarois is, but this dessert looks amazing!

80g caster sugar
2 very ripe or overripe bananas, mashed to a smooth puree
200ml milk
375ml whipping or double cream
5 medium organic, free-range egg yolks
4 gelatine leaves - 6g in total
35ml dark rum
Vanilla ice cream and melted dark chocolate, to serve

Heat a heavy-based frying pan over a high heat. Add the sugar and spread evenly over the base, reduce the heat to medium-low and cook, without stirring, until melted to a very light, golden caramel. This should take about 5-8mins. Before the caramel gets too dark, quickly beat in the banana puree until smooth, then mix in the milk and 75ml of the cream. Remove from the heat.

Put the yolks in a boawl, then whisk in a little banana mixture. Pour this into the frying pan with the banana mixture and combine thoroughly with a wooden spatula. Return to the hob. Stir over a low heat for 3-4 mins or until the banana custard is thick enough to coat the back of the spatula and any lumps of caramel have melted. Transfer to a bowl.

Soak the gelatine in a bowl of cold water for 5 minutes. Lift out, squeeze out the excess moisture, then drop into the hot banana custard and stor until melted. Stir in the rum. Lay a piece of clingfilm on to the surface of the custard to prevent a skin from forming, then chill in the fridge.

When the custard is almost cool, beat it until smooth. Whip the remaining cream to soft peaks and fold into the custard until evenly mixed. Divide the mixture between 6 galsses or dishes, cover, and chill in the fridge for 1-2 hours, until firm.

To serve, top with small scoops of icecream and drizzle with melted chocolate.

BBQ Jerk Chicken

This one's by Aussie chef, Ben O'Donoghue.

12 (about 2kg) boneless chicken thighs, skin on
10 spring onions, chopped
Bunch of fresh coriander leaves, plus extra to garnish
4 green chillies
3 tbsp tomato ketchup
juice of 2 limes, plus extra limes wedges to garnish
1 tbsp cider vinegar
1 tbsp brown sugar
2 tsp fresh thyme leaves
1 tsp finely grated fresh ginger
1 tsp ground allspice or paprika
1 tsp freshly ground black pepper
1 1/2 tsp salt
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon

Cut slashes in the chicken to allow the marinade to penetrate and place in a large clear plastic bag. Put the remaining ingrediants (except the garnishes) in a food processor and whizz until smooth. Pour into the bag with the chicken and tie a knot at the end. Through the plastic bag (since the paste will be hot), rub the marinade all over the chicken. Chill for at least 3 hours, but preferably overnight.

BBQ as per normal.

Courgette and feta fritters

You can replace the feta with the same amount of haloumi, grated.

600g (about 4) courgettes, coarsely grated
1/2 tsp fine salt
1 small onion, grated
1 garlic clove, crushed
100g feta, drained and crumbled
plus extra to serve
2 medium free-range eggs
2 tbsp each chopped fresh parsley and mint
1/2 tsp dried mint
50g plain flour
30g rice flour (they say to use Doves farm, from most major supermarkets)
1 tsp sumac ( a lemony Middle Eastern spice, from some supermarkets) or grated zest from 1 lemon
2 tbsp of olive oil
toasted Turkish bread, tomato wedges, lettuce to serve

Place the grated courgettes in a colander, sprinkle with the salt and toss together. Set over the sink for 20 mins. Squeeze the courgettes well to remove the excess water and pat dry on kitchen paper.

Combine the courgettes, onion, garlic, feta, eggs, fresh and dried herbs and black pepper in a bowl. Add the flours and sumac or lemon zest, then mix well.

Heat half the oil in a large, non-stick frying pan over a medium-high heat. Spoon 6 individual heaped tablespoons of the courgette mixture into the pan, spaced well apart. Flatten each pile slightly with an eff slice. Cook for 1-2 mins each side, until golden and heated through. Remove to a plate lined with kitchen paper. Repeat to make 12 fritters in total.

Put 3 fritters on each plate. Place the toasted bread, spread with feta, alongside, plus some extra feta crumbled on top. Finish with tomato wedges and lettuce.

Asian-glazed chicken with orange and avocado salad

This recipe is supposed to be with pork, but I'll use chicken because Sam hates pork

150g ho sin sauce
2 tsp grated fresh ginger
7 tbsp runny honey
juice of two small lemons
2 tsp sesame oil
1 tbsp vegetable oil
4 chicken breasts
cooked thai fragrant rice, to serve

For the salad
2 oranges
1 ripe avocado, peeled, stoned and sliced
125g watercress
4 tbsp olive oil
1 tsp grated fresh ginger

Mix together the hoi sin sauce, ginger, honey, lemon juice, sesame oil and 4 tbsp cold water. Heat the oil in a frying pan over a med-high heat and cook the chicken for 2 mins each side until golden. Pour over the sauce, then transfer the pan to the oven (200 degrees) and roast for 10 mins, basting just once, until the chicken is cooked through.

Meanwhile, cut away the peel and pith from the oranges and cut into pieces. Place in a large bowl with the avocado and watercress, toss with the oil and ginger and set aside.

Return the pan of sauce to a high heat, stir in the chicken's resting juices and bubble for 1 min, until thickened. Divide the chicken and rice between plates, drizzle with the sauce and serve with the salad.

Chicken with Asparagus & Rice

225g asparagus spears, woody stems snappped off
4 free-range chicken breasts
50ml double cream
2 tbsp olive oil
250g basmati and wild rice

for the sauce
400d can chopped tomatoes
2 tsp roughly chopped fresh oregano leaves
3 garlic cloves roughly chopped
50ml extra-virgin olive oil
100g mascarpone

For the sauce, put all the ingrediants except for the mascarpone, into a pan and simmer getnly for 30mins. Blend in a food processor and pass through a sieve into a clean pan, stir throuhg the marscapone and season to taste.

Meanwhile, cook the asparagus tips in a small pan of boiling salted water for 3-4 mins, until just tender. Drain and set aside. Prepare the chicken by making a pocket. Sprinkle with salt and ground black pepper.

Chop the asparagus and place in a good processor along with the cream and seasoning. Blend until smooth. Divide between the 4 breasts and pack into the pockets, using a teaspoon. When filled, secure each chicken breast together with a toothpick.

The recipe says to pan fry, but I will just bake these in the oven whilst cooking some rice. Serve with the sauce over rice.

Recipes from the new Delicious magazine..

As the title suggests, I'm going to post some recipes from the new Delicious magazine that I'm going to make

They don't make 'em like they used to!

....my husband's favourite saying. In that, he means that they don't make wives like they used to!

This article sums it up perfectly...

HOW TO BE A GOOD WIFE
Home Economics High School Text Book, 1954


Have dinner ready. Plan ahead, even the night before, to have a delicious meal, on time. This is a way of letting him know that you have been thinking about him and are concerned about his needs. Most men are hungry when they come home and the prospect of a good meal are part of the warm welcome needed.

Prepare yourself. Take 15 minutes to rest so that you'll be refreshed when he arrives. Touch up your makeup, put a ribbon in your hair and be fresh-looking. He has just been with a lot of work-weary people. Be a little gay and a little more interesting. His boring day may need a lift.

Clear away the clutter. Make one last trip through the main part of the home just before your husband arrives, gather up schoolbooks, toys, paper, etc. Then run a dust cloth over the tables. Your husband will feel he has reached a haven of rest and order, and it will give you a lift, too.

Prepare the children. Take a few minutes to wash the children's hands and faces (if they are small), comb their hair, and if necessary change their clothes. They are little treasures and he would like to see them playing the part.

Minimize all noise. At the time of his arrival, eliminate all noise of the washer, dryer, dishwasher, or vacuum. Try to encourage the children to be quiet. Be happy to see him. Greet him with a warm smile and be glad he is home.

Some don'ts: Don't greet him with problems or complaints. Don't complain if he is late for dinner. Count this as minor compared with what he might have gone through that day. Make him comfortable. Have him lean back in a comfortable chair or suggest he lie down in the bedroom. Have a cool or warm drink ready for him. Arrange his pillow and offer to take off his shoes. Speak in a low, soft, soothing and pleasant voice. Allow him to relax and unwind.

Listen to him. You may have a dozen things to tell him, but the moment of his arrival is not the time. Let him talk first.

Make the evening his. Never complain if he does not take you out to dinner or to other places of entertainment. Instead, try to understand his world of strain and pressure, his need to be home and relax.

The Goal: Try to make your home a place of peace and order where your husband can renew himself in body and spirit.

My Quest to become a Domestic Goddess...

As the title states... I'm on a quest to become a domestic goddess. The proud mother of three (two girls and one husband), I have just started a new business which is taking up most of my time, and thus, my domestic duties have gone out the window...

So... in a bid to be the next Nigella, I have been trawling the cooking blogs for inspiration and will use this blog not only as a recipe book, but as a means to reinvent myself as a domestic wonder!