This recipe was given to me by my sister Lou.   Every time I make them I am always asked for the recipe.  Always.  The base is simply a butternut snap biscuit placed in the bottom of the patty pan.  Easy peasy.

Mini Baked Cheesecakes

1 packet of butternut snap biscuits
1/2 cup castor sugar
zest of 1 lemon
250g philidelphia cream cheese
2 eggs
topping – berries, crunchie/choc, etc.

Beat cream cheese, sugar, zest and eggs. Put one biscuit in bottom of patty cases as the cheesecake base. Spoon mixture into patty cases to half full. Put on topping. Cook for 25 minutes at 150 oC (302 oF). Cool then refrigerate. Delicious!

For more easy peasy recipes, head over to my easy recipes page.


While in the middle of making chicken sandwiches recently, Mr FGB discovered that we were out of mayonnaise.  So, I scavenged through to the very back recesses of my recipe folder and after a little searching pulled out my mothers homemade mayonnaise recipe.  We grew up with this mayonnaise, and this page comes from a lovingly written out recipe book that my Mum gave me when I first moved out of home over 17 years ago now…. but I’m not sure if I ever made it.  I got lazy and we just buy it.  Sorry Mum.  I think that is going to change now though as this was yum.

It’s quite yummy, doesn’t include egg and is very, very easy.
If you can’t read the image above in Granny’s writing, the recipe is as follows…
1 tin sweetened condensed milk
1 cup white vinegar
1 teaspoon powdered mustard
1/2 teaspoon salt.

Mix together and put in jar.

For more easy peasy recipes, head over here.

A ROCKET PARTY {the food}


water bottles & ‘rocket fuel’ (punch) for drinks


popcorn cones
 (retro rocket paper purchased here & idea from here)

pringle rockets (idea from here)

 hot dogs in rolls (& my beautiful sister Lou) 
rocket fruit sticks (they are meant to look like rockets…original idea from here)
cheese sandwiches in star shapes
 individual dip cups (idea found here)

Plus our favourite party food - egg & bacon pies & sausage rolls.


After the rocket launching the sweet stuff came out!
Yoghurt coated apricot ‘planets’
Star shaped fairy bread*
 Rocket & star shaped shortbreads**
Alien spaceship cupcakes***
Chocolate coated grissini wands****, 


- Cake was originally planned to be something else completely, but after a few mishaps in the kitchen, at around midnight the night before the party it became a moon covered in edible glitter with an astronaut (candle) and some star shaped sparklers.  The birthday boy smashed open the chocolate layer at the party to reveal a cake covered in lollies underneath.  The excited & surprised look on the kids faces was so worth it!  Check this out for a fun animation of how to make a smash cake, or for detailed instructions look up every Aussie’s favourite birthday cake book.

Have you ever had a ‘mishap’ & then covered it up to create a last minute, flying by the seat of your pants, winner? 

For more details on the rocket party click here.
For more frog, goose & bear party ideas click here.

* made by sister Lou who even used star shaped sprinkles – how cool!
**originally on skewers these rockets and stars fell from a high shelf, around the time the cake mishaps were occurring, and the dishwasher decided to leak over the kitchen floor very late on the night before the party…. never mind – it worked out beautifully! 
*** idea totally stolen from an old Donna Hay mag.
****made by my clever friend Josie.  So simple and the kids LOVE them!  Bear specifically requested them after enjoying them at Josie’s sons party.  I’ll be having them at every party from now on!


This recipe was given to me about 7 years ago by a lovely girl called Adele. She and I attended a ‘knitting group’ together every Wednesday morning about 7 years ago when Goose was a baby. It was a small group of only around 6 of us who met each week to knit and chat in the back of the church around the corner from my house. It was a time in my life when I was struggling with my new role as a Mum and this group was just what I needed. Most of the ladies were older than my mother, but they were the most warm, open, caring, generous and supportive ladies that I have ever had the pleasure to know. The ‘knitting ladies’, as they were affectionately known, will always hold a very special place in my heart & memory.

This recipe is fantastic as you can change the flavour of the muffins depending on what you happen to have on hand… frozen berries, mashed banana, sultanas, chocolate chips, grated apple… the possibilities are absolutely endless!


2 cups SR flour
3/4 cups brown sugar
1/2 cup vegetable oil
1/2 cup water
1/2 cup yoghurt
1 egg
1 cup of fruit/choc bits or whatever you like!!*

1. Set oven to 200 degrees celcius and line a muffin tray with patty pans.**
2. Put all ingredients together in a large bowl.
3. Stir gently together with a wooden spoon. Just enough stirring so that the ingredients are mixed.
4. Spoon mixture into muffin tray with each patty pan being about 3/4 full.
5. Put in oven for approx. 15 mins or until golden brown.

* This is the interchangeable/convertible part. Be creative!
I used chocolate melts when I made the ones pictured.

** Muffin trays often vary in size, but when I made these, it actually made about 16 muffins, so you might need two trays.

for more quick & easy recipes from FGB, click here.



1 sheet of Shortcrust pastry*
I cup frozen peas
1&1/2 cups cream
3 eggs
1/2 cup finely grated parmesan cheese
1/4 cup chopped mint
1 tablespoon dijon mustard
1 x 185g can tuna

1.Preheat oven to 190 oC. Line a tart tin or quiche dish with pastry.
2. You can blind bake properly if you know how, or just stab some holes in the bottom with a fork & pop it in the oven for about 10 mins.
3. Put the cream and eggs in a bowl and whisk them together.
4. Add the parmesan, mint, mustard, tuna and peas and give them a quick stir.
5. Pour this mixture onto the pastry and pop it into the oven at 160 oC for half an hour or until set.
6. Cut into wedges and serve with green salad. Serves 6.

This is seriously delicious & the mint and mustard make it a little different to the norm.
I sometimes make this at the same time as an egg & bacon tart (larger version of these, but same recipe) to give a bit of variety.

For more easy recipes you might like to check out my ‘Easy Peasy Dinner Winner’ Page over here.

* Even more delicious if you make your own pastry, which takes a little longer… Recipe here, but I no longer do this since I broke my food processor on my last attempt!


I have another winner to share in the lunchbox stakes…
A winner all round as everyone loves it but most importantly – it freezes well, just like the last lunchbox winner, which helps enormously with the need for variety and for a time poor Mum.

1/2 cup grated zucchini
2/3 cup ricotta cheese
1 & 1/2 cups plain flour
3 tsp baking powder
pinch of salt
2 tbsp sugar
1 tspn chopped parsley
1/4 cup milk
1/2 cup melted butter
2 eggs

1. Mix the flour, sugar, baking powder, salt and parsley together in a bowl.
2. In another bowl combine together the milk, butter & eggs. To this second bowl, add the zucchini & ricotta cheese and then beat well.
3. Add this second bowl to the dry ingredients, stirring together until just moistened. Batter may look a little more stiff than your usual muffin mix.
4. Fill each muffin cup to about 2/3 full. Bake at 200 degrees celcius for 20-25 min or until golden brown.

Use baking paper as muffin liners (just like this) and it won’t stick to the patty pans like it did with mine. I used baking paper the other day when I made zucchini slice in muffin form (another lunchbox winner & pictured below) and it worked beautifully, so I’ll be using that next time I make these muffins!

If you have any healthy-ish recipes whether sweet or savoury, that would work for a lunchbox, please link them up to this post. I’m trying to get a bit of a collection together as I need all the help I can get and I’m sure it’ll be helpful for others too – thanks!


I was very, very proud of myself this week because…
I made scones.

For some reason, I have always been scared of scones. They seemed on a par with sponge cakes and pavlovas. In the realm of the experts at the CWA who had perfected the art over many many years.

I actually laughed at myself when I realised how easy they were. This recipe was given to me by my new friend Susannah (who has, by the way, just started her own very cool blog – head on over for a visit!). As usual I had some willing helpers and in no time at all (seriously!!) we had a batch of scones on the table and in even less time than that – all were gone – delicious!!

3 cups SR flour
1 cup lemonade (or even soda water)
1 cup cream

I’m not exactly sure on the correct way to make scones, but I just mixed the ingredients together, rolled them into balls (using some extra flour on the bench & on hands) and popped them onto a small lightly greased (& slightly floured) tray. Then into a 200 degree celcius oven for around 10 mins (depending on size of scones).

I notice that my friend Sonia from Lioness Lady also uses the exact same recipe. I’m onto a winner and I encourage you to give it a go! Next I’m going to experiment with adding extra ingredients like ham and cheese or raisins & the like, as they may just work in lunchboxes! If you haven’t yet, please check out this post and share your lunchbox tips! I need all the variety I can get!

If you’re after more easy peasy recipes, you might like to head over here.


I’m on a quest for healthy (ish) school lunches for Goose and in particular – sandwich substitutes. So far the stand out favourite has been the ‘Mini Egg & Bacon Pies’.

This is a recipe that has been in our family for as long as I can remember. These were requested at every single birthday party without fail when we were growing up and my sisters & I have carried on that tradition.* They are always a hit and perfect to freeze and pull out for school lunches, when friends come over for lunch or when you need to bring a savoury plate. They are great warm and great cold.


250g shortcrust pastry
3 rashers bacon, chopped
1 tablespoon chives OR 1 onion, chopped
3 eggs
1 & 1/2 cups of milk OR cream
2 teaspoons parsley, chopped
125g cheese, grated
salt & pepper

1. Set oven to 190 C.
Fry bacon & onion in frying pan. (Or just the bacon if you are using chives)
3. Beat eggs & add all other ingredients.
4. Line a greased muffin tray with pastry rounds. I use the top of a wine glass or a scone cutter.
5. Put tablespoon or so of mixture into each one & cook for 15 mins.

* This can be made into one large pie also. Just blind bake the pastry first for approx 10 mins and cook at 180C for approx 40 mins.

Coming close second in the lunchbox stakes are Zucchini & Ricotta Muffinsstay tuned later this week for the recipe. I am keen to try these, these & these which I think could be winners also.

What are your lunchbox winners?

If you’ve got a healthy lunchbox recipe, whether sweet or savoury, that you’ve already posted about – please link it up below. Or you could always write a new post – just to link it up here! It would be great to have a resource of lunchbox ideas, that are tried and true by bloggers & their kids, that we could all go to with just one click!

*With the exception of the Japanese party & the Pink Party as it just didn’t fit the theme ;)


In looking through my photo archives recently I came across some photos of these cute and delicious chocolate nests that Granny and I made with the kids a couple of Easters ago.

The recipe is based on that for Chocolate Spiders on the back of a packet of Chang’s Oriental Fried Noodles. (the same place as you’ll find this yummy & easy salad) I adapted this recipe for my Easter nests.


2 tbsp peanut butter
200g chocolate

Melt chocolate & peanut butter together in microwave or stove top. Mix well into a smooth paste. Add noodles and coat the noodles well. Spoon the mixture onto grease-proof paper or into cupcake wrappers. Place a few jelly beans on top of each nest. Place in fridge until set. When they are set, keep in an airtight container.

*I used Jelly Belly Beans as I think they look slightly more like eggs than the usual jelly beans – particularly those speckled ones. I have seen these made with mini easter eggs also. 

 Head over here for a more advanced tutorial with more classy looking nests :)

Head over here to Childhood 101 for some more inspiration for how to entertain the kids these school holidays!

Or, if you are after holiday activity inspiration for children who are 7 years or up – Goose and I are seriously, seriously impressed with this little booklet! Only $5 and you print it out yourself. Seriously good – did I say that already?


A well overdue easy peasy dinner winner

This recipe was given to me by my good friend Bec a couple of years ago. I have named it for her.

I tend to have phases with salads. This is the current fave. This salad has remained the fave for much longer than others because it is just so good! This salad has also become my Mum’s current fave also -which is saying a lot because she eats salad as her whole meal almost every night!

Perfect with some fish on Good Friday for those of you who follow that particular Easter tradition.


700g roasted pumpkin, cubed
some roasted baby beetroot, halved
1 avocado, sliced
punnet of baby tomatoes, halved
1 red onion, sliced
lots of baby spinach leaves*

Mix the following ingredients together in a jar with a lid:
1 tbsp fresh coriander, finely chopped
1 tbspn fresh mint, finely chopped
2 tbsp sweet chilli sauce
2 tbsp balsamic vinegar
2 tbsp brown sugar
2 tbsp olive oil
salt & pepper

*If you are looking particularly close at the photo you’ll note that on this particular occasion I mixed the baby spinach with some rocket for something different.

Related Posts Plugin for WordPress, Blogger...