My Easy Nourish Bowl Salads

I love buying nourish bowls in cafes – they are always so delicious and healthy.

But they can get quite expensive at $18 a bowl!

They are pretty easy to make and I make them all the time, especially when I do meal prep for the week for myself and my husband.

To make things EXTRA easy for myself, I like to make a roast lamb for  dinner (the night before), and I just bake extra potatoes, pumpkin, zucchini that I’ll use for my salad the next day.

Nourish Bowls

Continue reading My Easy Nourish Bowl Salads

Cinnamon Scrolls (with reduced sugar)

Cinnamon Scrolls

This recipe is based on a combination of this recipe and this one.

I reduced the sugar, used half the butter, half the egg, and it still tasted aaaamazing!

I also reduced the steps to save on washing up haha.

Cinnamon Scrolls (with reduced sugar)

Dough Recipe
60g butter
1 cup milk
2 teaspoon of dried yeast
1 egg, beaten
2 tablespoons of caster sugar
1/2 teaspoon of salt
3 cups plain flour

20g of butter, softened
3 tablespoons of brown sugar
1 teaspoon of ground cinnamon

30g of butter, melted
2 tablespoons of icing sugar
1 tablespoon of milk

1) Melt the butter in a large heatproof bowl (I just pop it into the microwave for 30 seconds). Add the milk and heat again. Add yeast, stir and set aside for 2 minutes.

2) Throw the rest of the ingredients (egg, sugar, salt and flour) into the yeast mixture. Stir well for a good 5 minutes. I don’t use a mixer, I just use a big spoon and my hands, for easy washing up. Cover with cling wrap, set in a warm spot for 1 hour for the dough to double in size. I put it on my bench top in the morning sun.

3) Make Filling: Mix butter, brown sugar and cinnamon in a bowl and set aside. OR you could skip this step and save on the washing up!

4) Make Glaze: Melt butter in microwave. Mix in icing sugar and milk. Set aside.

5) Lightly flour your surface. Give your dough a really good knead. Roll it into a log shape, about 40cm long. Use a rolling pin to flatten it out into a rectangle about 40 x 25cm.

6) Spread the butter, sugar and cinnamon filling evenly over your dough.

7) Start with the longest side, roll up the edge, and tightly roll into a scroll / log. Cut into 12 even pieces (I did 16 pieces). Place them side by side on a greased pan. Set aside for 30 minutes.

8) Preheat oven to 180C. Bake for 20 minutes. Remove from oven, drizzle over the glaze. Eat while hot! It can keep for up to 3 days in an airtight container.



My Favourite Cauliflower Rice Recipe

I loooooove cauliflower, especially big chunks of roasted cauliflower.

I don’t usually make cauliflower RICE, because I can’t be bothered to use and wash my food processor.

But I made it recently and I really enjoyed the texture and flavour. And now I’ve been making it once a week for myself, and eat it instead of rice.

Super easy to make! Not soggy or mushy!

Cauliflower Rice Recipe

My Favourite Cauliflower Rice Recipe

1) Cut and wash a head of cauliflower. Process it in batches.

2) Add these ingredients:

3-4 tablespoons of olive oil
2 cloves of garlic, crushed
1 teaspoon of ground cumin
1 teaspoon of chilli flakes
1/2 teaspoon of salt
small bunch of fresh coriander, chopped

3) Toss, spread over a pan. Put into 180C over for 40 minutes, take it out midway to stir.

Notes – I sometimes bake it at 200C for 30 minutes. I like it with a bit of raw/not over-cooked crunch.

Cauliflower Rice Recipe

It’s so yummy!

The only problems is: if I eat it on it’s own, it doesn’t fill me up, so I end up having 3 (maybe 4) heaped bowls of it – oh well.

Rainbow Cake for Sean

My middle boys turns 13 this year!

In a fit of madness – and let’s be honest, mummy-guilt mixed with a bit of creative boredom – I decided to embark on a bit of birthday cake craziness.

We were hosting 30 people for dinner the following day and I just couldn’t bear to make yet another chocolate cake. So boring!

I thought it’d be cool to make a 5 layer lake, in different colours! I asked my son’s permission, “Hey can I make a rainbow cake for you? Like the ones you see on Instagram?”

He said, “That’d be dope.”

I took that for a YES and ran with it. I researched different kinds of cakes, as I’ve only made chocolate cakes, and I decided on this recipe for a White Chocolate Mud Cake and I reduced the sugar.

I needed to make 2 cake mixtures from this recipe and divide the batches into 5 portions.

My cake tins were 18cm in diameter.

Rainbow Cake 2018

I started at 8:30pm!

Apologies for the crappy photos, I wasn’t planning to share my kitchen counter clutter, but it looked too funny not to share.

I tried to use as little food colouring as possible. Just enough so people could get recognise what colour it was supposed to be.

My coloured bowls are a bit distracting, because really the cake mix turned out very pale.

I baked 2 cakes at a time, and 1 cake by itself. I took the last cake out of the oven at 12 midnight. I let them cool for 30 minutes, wrapped them up and put them in the fridge.

The cakes turned out to be fantastic. They were dense, solid, yet moist. This recipe is definitely a keeper!

Rainbow Cake 2018

Did I mention I was cooking for 30 people too?

The next day, after I did all the cooking, it was time to ice the cake.

I made a cream cheese icing that found on another site – I don’t recommend it. It was sticky, glossy, hard to work with and tasted too sweet.

Rainbow Cake 2018

My layers!

(After speaking to a pro cake maker, I was told that I was supposed to crumb the cake layers with a ganache icing, to seal the layers and stop them from moving and leaning over. But I didn’t know how to make a quick ganache icing and I ran out of time.)

Rainbow Cake 2018

Hence my cake leaned over slightly!

I got my 13 year old to decorate the cake, so he could feel like he had some connection to the whole process?

Rainbow Cake 2018

Ta da – my first rainbow cake!

It was so cute. Like I said, the only reason it turned out so well was because of the cake recipe.

It was lovely, dense, moist and not overbearingly sweet. It was easy to cut, it held together and it didn’t fall to bits.

Rainbow Cake 2018

It presented very nicely too!

Because the cake was so tall, I cut the slices into 1cm – 2cm thickness, like I said, it held together really well.

My only criticism was that it had a very plain taste. The sweetness was just right, but it just tasted like a sweet milky cake. So I would put flavouring in there some how. Maybe passionfruit?

Here’s the recipe! Original amount of sugar was 165g but I reduced it to 130g.

White Chocolate Mud Cake (for 5 Layer Rainbow Cake)

300 g white chocolate
200 g butter (salted)
240 ml milk
130 g caster sugar
2 teaspoons pure vanilla extract
2 large eggs, lightly beaten
240 g all-purpose flour, sifted
1 teaspoon baking powder

(I made 2 separate cake batches and divided into 5 portions.)


Preheat oven to 160C. Grease an 18cm round pan and line the base and sides with baking paper.

Weigh your bowls and take note.

Place chocolate, butter, milk and sugar in a large saucepan over low heat, stirring frequently. Remove from heat when chocolate and butter have melted, and stir mixture until completely smooth. Allow mixture to cool at room temperature for 15 minutes.

Add vanilla and eggs to chocolate mixture and stir until well combined.

Place flour in a large bowl, add one cup of chocolate mixture and stir until a smooth paste forms.

I made 2 separate cake batches and divided into 5 portions. Add food colouring.

Pour mixture into prepared pans.

Bake for 30 minutes, until a knife inserted into the center of the cake comes out clean. Allow cake to cool on a wire rack to room temperature.

Store cake in an airtight container in the refrigerator.

*Sorry I don’t have a good recipe for icing the cakes!

Good luck!

Shortcut Liège Waffles

Belgium (Liege) Waffle

A few months ago, I went to check out a waffle cafe in Perth, which specialised in authentic Liege waffles. They were so delicious that I was desperate to make them for myself!

I found a recipe online and since then, I’ve made them 3 times, using this Liège Waffle Recipe by Smitten Kitchen and this Liège Waffle Recipe.

I’ve modified it a bit, because honestly, I’m not patient enough to wait for the dough to rise properly.

So this is a shortcut version! I’m sure waffle fans will poo poo this idea, but hey, I just don’t have the time throughout the day to tend to my rising dough.

My version is not super soft and fluffy. My final waffles are more like a dense, buttery bread, with a crispy, toffee-like shell. It’s ok… but no where near the good stuff from the cafe.

Shortcut Liège Waffles

Makes 16 thick waffles. Takes about 4-5 hours of prep.

1/2 cup (120 ml) warm, whole milk
1/4 cup (60 ml) warm water
1 packet (7 grams or 2 1/2 teaspoons) of active dry yeast
2 large eggs, at room temperature
3 and 2/3 cups (460 grams) all-purpose flour
2 tablespoons raw sugar or brown sugar
2 teaspoons vanilla extract
1 teaspoon coarse salt
200g unsalted butter, softened
1 1/2 (300g) cups of pearl sugar (I just use chopped up sugar cubes, and I decrease it to 200g)

Make Dough:

Mix warm milk, warm water and yeast in a large bowl.

Stir in eggs and 2 and 2/3 cups of flour (leave 1 cup out) and mix well to combine. Sprinkle over the remaining flour, but don’t stir it in. Cover with cling wrap and leave it for 10 minutes.

I like to clean up the kitchen and pack away the ingredients during this time.

Add sugar, salt, vanilla. Using a dough hook on a mixer, beat the dough for 5 minutes.

Then mix in all the butter, a spoonful at a time. This should take about 5-7 minutes. (I like to knead it with my hands sometimes. Makes a buttery mess, but it’s fun and feels so nice!)

Rise Dough:

Cover the bowl with some cling wrap and leave at room temperature for 1-2 hours.

After that, stir the dough with a spoon to deflate it, re-wrap the bowl and put it into the fridge overnight. Or if you’re like me, leave it in the fridge for 1-2 hours! (But of course, the waffles won’t be very fluffy)

One time I completely skipped the fridge bit and it still turned out ok.

Roll Sugar into Dough:

When you are almost ready to cook your waffles, take the dough out of the fridge and knead all the pearl sugar (or in my case, chopped up sugar cubes) into the dough.

Make 16 portions. Roll them into semi-flattened balls, arrange them on a plate/tray, cover them with cling wrap and let them rest for 1 hour.

Cook Waffles:

Heat up your waffle iron from, I like to add extra butter. Cook the waffle until they are a lovely golden colour.

Be careful, as they are full of molten sugar, so they will be really hot.

As they cool, they will harden, so you just have to warm them up to make them soft again.

The waffles should be kept and eaten warm!

Serve with fruit or ice cream :)