I’ll aways have different recipes here for you and I’ll change them often!

You also need to check out my VIDEOS (click the button above) because I have some other recipes there that have step-by-step video clips - they are the recipes I’ve done on TV.

In my book I give you heaps more tips… things like how to swap ingredients if you don’t have them and ideas for serving and just stuff to make you laugh!! Scroll down and let you taste buds water… today you’ll find…

The Snack
Curried Corn Soup
Honey Roast Vegetables
Best Ever Bacon and Egg Pie

The Snack

This is the best snack when you are by yourself or with a friend.

For each person allow…

1-2 whole general purpose potatoes
sprinkling of Cajun powder or a splash of your favourite chilli sauce
1-2 tomatoes, finely chopped
½ rasher finely chopped bacon or ham (optional)
¼ cup grated cheese

Here goes…

COOK POTATOES
Cook the potatoes in while you are getting the rest of the stuff ready. Microwave the potato on high power allowing 2-3 minutes for each potato – they should feel soft and cut easily when cooked. Alternatively you can bake the potatoes in the oven – but that will take about an hour at 200°C so you’ll need to be a bit more organised.

SLICE
Slice the potato into wedges, arrange on an ovenproof plate. Sprinkle with the Cajun powder or chilli sauce and top with the chopped tomato, bacon or ham and cheese.

GRILL
Grill for 7-10 minutes or until the cheese is golden brown and the bacon is cooked and crispy.

Serves 2.

Curried Corn Soup

A ‘chop it up’, ‘throw it in’, ‘come back half an hour later’ sort of meal. I like this sort of thing because it means you have time to go and finish that bit of homework or have a gossip on facebook while it is cooking.

What you need

1 Tbsp oil
1 onion peeled and finely chopped
3 potatoes, unpeeled finely chopped
1 carrot, finely chopped
½-1 tsp curry powder
4 cups chicken or vegetable stock (see note on stock)
1 can cream style or whole kernel corn (420g)
handful finely chopped chives or parsley
salt and pepper

Here goes…

COOK THE VEGETABLES
Heat the oil in a large saucepan and add the onion, potatoes, carrot and curry powder. Heat for 3-4 minutes , stirring until the vegetables begin to soften and brown.

ADD THE STOCK
Add the stock and simmer gently for 20-30 minutes or until the vegetables are soft.

ADD CORN
Add the corn and herbs. Heat through.

SERVE
Serves 4-5.

Honey Roasted Veges and Beef Salad

Another ‘chop it up’, ‘chuck it in’, ‘come back later’ sort of meal. Once you have mastered this recipe experiment with different combinations of vegetables – onions, peppers, yams, sweet potatoes, beetroot or carrots – even greens, like beans or asparagus, taste superb. Try something new…

What you need

2 onions, peeled and cut into wedges
4 baking or roasting potatoes, unpeeled and cut into small chunks
12 button mushrooms, whole
2 peppers, deseeded and cut into chunky wedges
3 courgettes or 1 medium egg plant, in 1cm thick slices or slabs
¼ cup oil
¼ cup honey or brown sugar
¼ cup lemon juice or white vinegar
300-400g lean beef steak e.g fillet, rump, sirloin, or schnitzel
green leaves to serve on – like rocket, watercress and baby spinach

Here goes…

ROAST THE VEGETABLES
Place the prepared vegetables in a baking dish. Blend the oil, honey and lemon juice together. Pour over the vegetables and mix well. Bake uncovered at 200°C for 35-45 minutes or until the potato is golden and tender. Turn over a couple of times during cooking.

COOK THE STEAK
When the vegetables are almost cooked, heat a pan and cook the steak. Slice the cooked steak into thin strips. Check out my YouTube video how to cook a steak.

ASSEMBLE
Place the rocket on the serving plate. Top with the roasted vegetables and sliced steak. Pour ¼ cup boiling water into the roasting pan, stir to loosen the cooking juices. Pour over the salad.

SERVE
Serves 4.

Best-Ever Bacon and Egg Pie

A traditional bacon egg pie is really high in fat because it is usually just pastry, bacon, and eggs – easy to mistake for an artery blocker or thigh thickener! This version not only tastes better it has heaps less fat because I have added other foods that are virtually fat free, plus I use less pastry by not having solid pastry on the top. The result – a delicious pie that is a complete meal that satisfies your pastry and bacon cravings but won’t make you look as big as a battleship if you eat a lot of it!

What you need

4 general purpose potatoes, unpeeled
1-2 sheets ready rolled flaky pastry
6 eggs
3 tomatoes
1 cup frozen peas
4 slices of lean bacon

Here goes…

COOK THE POTATOES
Pierce the potatoes and cook in a microwave on high power for 10 minutes or until softened (they do not have to be completely cooked because they will cook more in the oven). Alternatively cut them into even sized pieces and boil for 15-20 minutes or until tender. See my YouTube video how to boil potatoes.

PREPARE THE PASTRY
Line your dish with pastry. Trim the edges and /or the sheets of pastry to make it cover a 20 x 30cm dish about 1cm below the top. Save the left over pastry for the top.

ASSEMBLE
Slice the tomatoes, remove the fat from the bacon and slice into strips. Cut the cooked potatoes into chunks. Place the potatoes, tomatoes, peas, bacon, into your baking dish. Break in the eggs – space them evenly around the pie. Pierce the yolk with a knife. Cut the left over pastry into strips 1cm wide. Make a lattice pattern across the top.

BAKE
Bake at 180°C for 40-50 minutes or until the pastry is golden brown and the pie is set. You will know if it is not cooked if when you lift up a corner of the dish and there are still runny juices.

SERVE
Serves 4-6