Bacon and Egg Filo Pie – with Onion Jam


I was really craving bacon and egg pie. Although, filo is lighter than other pastries this is NOT a lighter recipe.

It does contain lots of yummy things though, eggs, bacon, cheese and onion!

The filo and use of a loaf pan makes for easy assembly of the pie.

It can be served hot or cold, and can make a good breakfast, brunch, lunch, or dinner dish.

I found this recipe on the website of the TV show everyday gourmet

In this version, I added the onion jam I posted previously , and used some mayonnaise in place of the sour cream, as I forgot to buy it. I would recommend using the sour cream, the mayonnaise made it a little to rich. I also didn’t use any fresh  herbs, but the chives used in the original recipes or parsley would be lovely.

To make this healthier, use less and leaner bacon, or ham, or replace bacon with some spinach or tomato. You could also use low fat cheese and reduce the amount.



50g butter, melted
7 sheets of thick filo pastry
9 pieces of thin streaky bacon
10 eggs
Salt and pepper
200g cheddar, grated
50g mayonnaise

1 portion of onion jam
Juice and zest of ½ lemon


1. Pre heat the oven to 190C. Grease the bottom of a loaf tin and line with one sheet of filo pastry, allowing excess pastry to runoff the edges. Repeat 5 times, lightly brushing each time with the melted butter.

2.Fry the bacon until golden brown, drain.


3. Place three pieces of the bacon in the filo lined tin. Crack the eggs into a bowl and season with salt pepper. Whisk, just to break up the egg yolks. Pour half of this mixture into tin, followed by another three pieces of bacon.




4. In another bowl combine  cheddar, mayonnaise and lemon. Place on top of bacon, top with the onion jam and then add the remaining egg mixture. Finish with the last three pieces of bacon. Cover with the remaining buttered filo pastry and seal by crimping the edges to form a pie. Brush with a little butter.



5. Bake in the oven for 35-40 minutes. Once cooked allow to cool slightly before removing from the tin.





Healthyish Carrot Cake Muffins!


After seeing a flour free version of Carrot Cake in the winter Donna Hay Magazine, I’ve been dreaming about carrot cakes with creamy, fluffy, sweet cream cheese icing.

But as I’m trying to eat well, I had to find a healthier version, and potion controlled!

I found this  un -iced version by Generation Y foodie, 

I made some changes as follows:

  • Replaced some of the wholemeal flour with almond meal, which is what really attached me to the Donna Hay version.
  • Reduced the flour a little
  • Increased the rising agents
  • Added more spice (I love spices in cakes, it makes it seem sweeter) but add to your taste.
  • Used 1/2 a cup of dark brown sugar
  • Used Greek yogurt instead of Apple sauce
  • Used 1/2 cup of rice bran oil
  • Left out the other nuts
  • Made an icing

I really liked the muffins. Like Y generations, these Muffins are not overly sweet, if you prefer things sweet I would recommend adding more sugar to the mix and icing!

The carrots and almond made the texture lovely, soft and moist and they kept well in the fridge for 4 days!



  • 1 cup white flour
  • 1/2 cups of wholemeal  flour
  • 1/2 cup of almond meal
  • 1/2 cup brown sugar
  • 1 1/2 tsp baking soda
  • 2 1/2 tsp baking powder
  • 1 tsp salt
  • 2 tsp cinnamon
  • 1 1/2tsp nutmeg
  • 1 tsp allspice
  • 1/2 tsp of ginger
  • 2 eggs, lightly beaten
  • 1 tbsp vanilla extract
  • ½ cup Greek yogurt
  • 1/2 cup rice bran oil
  • 1/4 cup skim milk approx.
  • 2 cup shredded carrots (approx 4-5 carrots, peeled and shredded)
  • ⅓ cup unsweetened raisins


1 tub of extra light spreadable Philadelphia cream cheese

1 tbs of lemon jucie

Sweetener of your choice to taste (icing sugar results in the best texture, I used granulated stevia to cut back on the sugar).


1. Preheat oven to 180c. Line a 12 cup muffin tin with paper muffin cases.

2. Sift flours, meal, spices, salt, baking powder and soda (add any meal left from the wholemeal flour), into a bowl. Add raisins to the dry ingredients.


3. In another bowl mix eggs, milk, oil,  vanilla and yogurt.

4. Add the wet ingredients to dry, mix. Add the carrots and mix well. Add milk until you reach the right consistency.


5. Fill muffin cases 3/4 full with batter. Bake for 20 -25 minutes.


6. Cool completely.

7. Mix icing ingredients in a bowl. Spread in muffins using a butter knife.


If you choose not to ice the cakes they will keep in an airtight container, however refrigerate if iced.


Delicious, not totally healthy but not that bad for you either!

Maggie Beers Roast Pork Loin and Apple Sauce and Roast Potatos


I really like watching Maggie Beer cook, however, I rarely make any of her recipes. I think because they often involve verjuice or some ‘other harder than usual to find ingredient’, that I would have to make a special trip to purchase.

I love that she showcases local and seasonal produce.


But when I saw this one on the latest season of Masterchef, I had to give it a go. It was a real ‘Sunday lunch’ or special ‘Family dinner’ recipe.

I didn’t have verjuice, so I used apple cider vinegar in the apple sauce and left it out pouring it over the pork. I also didn’t make the cavolo nero, but served it with some steamed zucchini

I won’t re-write the recipe here, here is the link to the Masterchef recipe.

This was not a complete success, as I didn’t have time to let the pork ‘dry’ overnight, I left it for about five hours, and the pork was already scored, but not at the 1cm intervals suggested. So, only part of my pork skin turned into beautiful crackling :(.


The use of apples and grapes was wonderful with the pork, and as always with Maggie’s recipes, it really uses the best of season produce. This is a good apple sauce recipe, using a beurre noisette really deepens the flavors.


I will include my recipe for crispy roast potatoes here.


Serves 4.

6 medium Kestrel Potatoes (or any good roasting potatoes)


salt and pepper

I clove of garlic minced

1 tbs of melted butter

1 tbs of olive oil.

1.  Preheat oven to 180c. Halve the potatoes. Add the potatoes to cold salted water in a large saucepan. Heat on high, bring to the boil and boil for about 10 minutes. You  want the potatoes to be partially cooked, but not falling apart. Drain and allow to steam dry in a colander.

2. Meanwhile, mix the remaining ingredients in bowl.

3. When cool enough to handle, use a knife to cut diagonal lines in the top of the potatoes, repeat in the opposite direction to create a cross hatch pattern. Do not cut all the way through.


4. Place potatoes, on a lines baking tray. Using a basting brush, paint the potatoes with the butter mixture.


5. Cook in oven for 30 to 40 minutes, or until golden and crispy.

Give her method of getting the perfect crackling a go,  and let me know how it turns out.


Caramelised onion jam


This is a very versatile condiment. I made here to add to a bacon and egg pie that I will post in a few days, but it will make any burger, steak, tart, hot dog, sandwich or meaty dish extra special.

Cool it, and mix through some sour cream or cream cheese for a homemade french onion dip.

This is not a a true jam, so it does not have a long self life. If you put it in a airtight container it should last up to 5 days in the fridge.

I have used and halved the is recipe from, but halved the recipe,


half a tbs of good olive oil

300gs of brown onions

2 sprigs of fresh thyme

1 tbs of dark brown sugar

1 tbs of balsamic vinegar

1. Heat oil in a small saucepan, on low heat.

2. Add the onions and thyme, cook stirring, for 15 to 20 minutes, or until golden.


3. Add  the sugar. Cook, stirring, for 3 minutes. Add  the vinegar and 1/2 cup cold water.

4. Increase heat and bring to the boil. Reduce heat to low. Simmer, uncovered, for 5 minutes or until thick.


Walpeup Young Womens Fellowship recipes – Chocolate Pudding


This post is dedicated to my maternal grandmothers family. They were farmers in the small town of Walpeup. This recipe book was published by the ‘Walpeup Young Womens Fellowship’.


The recipes are attributed to many of my great aunties, second and third cousins and various other family members related to me by marriage. This kinds of recipes books were made for school, club, association etc. fund raising purposes. But they were really useful when there was no internet, no cooking shows and no bookshops around the corner (cookbooks were expensive anyway). They were full of family recipes.

The recipes are for lack of a better work, very ‘retro’. They feature lots of canned things like soups and pineapple, call soy sauce ‘soya sauce’, and are by their nature budget friendly.


But these things reflect what it was like to live in a rural area in the 70’s here in Australia. There was no supermarket in the town, they had a small store, a butcher  and a  cafe (many towns may not have had, even this). They were 1 hours drive from  the next larger town and small supermarket, and even then, this town would not have had specially stores.

You ate seasonally, because things out of season where simply not available. Sometimes things had to be made from pantry ingredients and whatever was growing in the garden, you couldn’t just run and get something from the supermarket at 7:00pm.  There was no take away, not even a fish and chip shop (which are and where everywhere in Australia). Meat was expensive, so cheaper cuts were utilized and nothing was wasted. Sundays roast became  sandwiches, curry, patties, and fritters during the week (my Nana still makes the fritters, there are pretty good with lots of sauce).

Anyway some of these recipes are still made by the original ladies and their descendents, and some thankfully have been retired.

This a pudding contributed to the recipe collection by my second cousin Tracy, I learnt how to make when I was fairly young, maybe 11. My Nana made it, so did my mum and dad (and many of my cousins), and now I make it too.

It is a chocolate self -saucing pudding.  Here is the original recipe.


Here is my updated recipe. I used wholemeal flour and buttermilk, as this is what I had, feel free to use normal flour and milk. Using the brown sugar makes a really fudgey sauce.


1 1/4 cup of wholemeal S.R. flour

1/2 cup of white sugar

2 tbls of cocoa

pinch of salt

2 tbs of melted butter

3/4 cup of buttermilk

1 egg, beaten

1/4 dark chocolate chips


1/2 cup of white sugar

1/2 cup of dark brown sugar

2tbs of cocoa

1 1/2 cups of boiling water

Preheat oven to 180c.

1.In a bowl, mix  flour, sugar, cocoa, chocolate chips and salt.


2.Add butter, milk and egg. Stir to combined.


3. Spread into a greased deep pie dish, small casserole  or oven proof skillet.


4. To make topping, mix together remaining sugars and cocoa, sprinkle over the top the batter.


5. Careful pour over the boiling water.


6. Bake for approx. 30 mins.


You should have a cake the has risen to the the top, and a  chocolate sauce on the bottom, that is bubbling deliciously up the sides of you dish.

A recipe that has stood the test of time X.

White Winter Soup and a Beautiful Cookbook


I wanted to share one of my favorite cookbooks. Its called ‘She’s leaving home’ by Monica Trapaga. Who Aussies will know as a children entertainer on the TV show Play School.


This book is a collection of recipes  from her family and friends complied for her daughter when she moved out of home. It is a BEAUTIFUL book filled with recipes from around the globe and comfort food. It is beautifully illustrated not with pictures but the collages made from pictures, objects and materials, and photographed.


I brought it a few years ago, so I’m not sure if its still available in stores but if you see it you should buy it! I love looking at it!

As it is winter here, I have shared one of her soup recipes. I have written the recipe as it is in the book however, I made the following change: I couldn’t get marjoram, I used lite cream instead of sour and used a hand blender to make a smoother soup and added Parmesan to serve. This is a lovely change from pumpkin or potato soups.



25g butter

2 tbs  of olive oil

2 large white onions or trimmed and washed leeks, chopped ( I used onions)

3 large parsnips, peeled and  finely diced ( I used four smaller ones)

2 cloves of garlic

pinch of sugar

3 sticks of celery, chopped

4 cups of chicken, vegetable or beef stock

2 large potatoes, chopped into small cubes

Salt and black pepper

2 tbs of fresh marjoram, plus extra to serve

sour cream to serve

1. In a large stockpot with a lid, melt the butter with the olive oil over low heat. Add the onion or leek and cook for about 10 mins to caramelize. Add the parsnips, garlic ad sugar, season with salt and pepper and cook for 5 mins or so.

2. Add the celery and just enough of the stock to cover the vegetables, then increase heat to high and bring to the boil. Reduce to a simmer and cook for 5 mins, then add the potatoes and simmer for 10 minutes.

3. Add the cauliflower, the rest of the stock and the marjoram, partially cover the pot with lid and simmer on low heat for about 2 hours.

4. Taste and season to taste, then lightly mash with a potato masher chunky texture ( as mentioned above I blitzed mine with a hand blender to make a smooth soup. Serve with some cream, chopped marjoram.

Wholemeal Banana Yogurt, Coconut, Oat and Honey Muffins


The man of this house will not eat bananas that have brown spots (even just a few). So perfectly good bananas with just a few brown spots get left to die in our fruit bowl.

The positive is that I often have bananas laying around to bake with.  Luckily, brown bananas have the best flavor for baking! I also had some yogurt that needed using up, so that went into the mix as well.

I have used lots of ingredients in this recipe, feel free to play with it or  just use bananas  (just add or subtract dry or wet ingredients as needed). You can use different flours, sweeteners (or cut the sugar out completely), fruit, oils, nuts and grains or use butter milk instead of the yogurt. I made some really nice tropical themed muffins once with banana, coconut and pineapple, and some oat and pear ones which were different. If you use harder fruit like pears of apples make sure you grate it or chop it finely so they cook well.



1 1/2 cup of wholemeal self-raising flour.

1/4 cup of rolled oats

1/4 cup of white sugar

1/4 of dessicated coconut (plus about a tbs extra to top the muffins)

1 cup of natural plain yogurt

2 brown bananas

1 tbs of honey

1 tsp of vanilla Essence

2/ 3 cup of oil of your choice

  1. Preheat oven to 180°C. LINE a 12-hole, 1/3 cup-capacity muffin pan, with muffin cases. Sift flour and sugar into a bowl. Mix in coconut and oats.

  2. Combine  yoghurt, egg, and oil in a large bowl. Mash banana with honey and vanilla in a separate bowl. Add this to the wet ingredients. Gradually add dry ingredients, stirring until just combined. Over mixing makes for though muffins.
  3. Spoon mixture into muffin holes.  Sprinkle with remaining coconut. Bake for 20 to 25 minutes or until a skewer inserted into the center comes out clean.
  4. Stand muffins in pan for 5 minutes. Turn onto a wire rack to cool completely. Serve warm or cold.