Spinach, Cheese & Corn muffins

In the weeks after my recent op, I had many friends drop around with meals and goodies with I was extreeeeeeeemely grateful for!  The biggest surprise winner for my kids were some muffins made by my friend Anna.  I mean, they had green stuff in them and hers had three times more and in much larger pieces than mine in the pic above!  They chose them over her delicious handmade sausage rolls and had a couple each!


2 cups SR flour
1 can of corn kernels
1/2 cup grated cheese
1/4 cup of chopped chives
2 cups of roughly chopped spinach
1 cup milk
1 egg
80g melted butter
2 tbs polenta

1.  Turn oven on to 200 degrees celcius.
2. Grease 12 cup capacity muffin tin.  Or just use muffin cases.
3. Combine flour, corn, cheese, flour & spinach in a mixing bowl and make a well in the middle.  
4. Combine milk, eggs & butter in a jug and pour into the well.  Using a wooden spoon, mix together until just combined. Try not to overmix (difficult with kids involved!)
5. Spoon the mixture into the muffin tins and sprinkle with polenta.  (The kids love this bit).
6.  Pop in the oven for 20-25 mins.  

They are particularly delicious fresh out of the oven with lots of butter!

Just like these, these & these lunchtime winners, they freeze well and are great to bring out and reheat when needing a yummy lunch or snack.

We have made them a few times since and they are still a hit.  

I always have lots of eager & adorable helpers in the kitchen.  

Can’t seem to get away with cooking on my own.  Is it the same at your house? 

For more easy peasy recipes, head over here.


Earlier this year, for school, Goose (grade 3) had to cook a healthy meal for the family and then present it to the class.  As we took photos of each step, I thought I might share this easy peasy three course meal with you and maybe your kids could give it a try! 

Pumpkin Soup with Toasted Cheese Skewers

Baked Crispy Chicken Strips & Salad

Mixed Berries & Yoghurt

Melt 1 tbs of butter & fry one chopped onion in saucepan.
Add 500g pumpkin, 2.5 cups of chicken stock, a sprinkle of ground cloves & nutmeg, 1/2 tsp sugar, 2 drops of tabasco sauce to the saucepan & simmer.

When pumpkin is soft, puree with handheld blender.

Add lemon juice & cream to taste.
Serve in mug with mini toasted cheese sandwiches on skewers. 


Set oven to 230C.  Make the breadcrumbs by placing some frozen bread into the food processor.

Place breadcrumbs, flour & egg into three separate bowls. 

Lightly coat each chicken strip with flour, then egg & then breadcrumbs.

It’s messy work, but that’s half the fun!

Once crumbed, place on a lightly greased baking tray, spray with oil and cook at 230C for 30 mins or until golden brown.
 Serve with a salad & dipping sauce.
Although not particularly healthy we use a yummy dipping sauce that we make from 1/3 cup tomato sauce, 2 tbs American mustard, 1 tbs honey & 1 tbs brown sugar.

Self explanatory really, but we just popped some raspberries, blackberries, strawberries & blueberries into a bowl with a dollop of yoghurt on the top.

Do you let your kids loose in the kitchen?  Is it more trouble than it’s worth?  Or an important life skill?

For a long list of our other easy peasy recipes – we only do simple here – you might like to head over here.


Just to keep with the sugar theme that we seem to have going on this week…

we made something that I’ve been meaning to try for a very long time.
Our own chocolate bowls!  For a more elaborate tutorial and where I got the idea from in the first place head over to the very clever Bakerella.

These were made by children, so were not the neatest of bowls, but it did not affect the taste!  One of the children, who will remain nameless, thought they would like to create a bowl larger than anyone elses and tried to cover a majority of the balloon in chocolate only to discover when it was time to pop the balloons that it all cracked into tiny pieces.   The rest of us, with a bowl shape (and not greed) in mind, simply dipped the base of our balloons* in the melted chocolate as thickly as possible and placed it on some baking paper to set.  We put them in the fridge, as we wanted them to set quickly, but you probably wouldn’t need to.

Then we set about making our icecream in a bag and had hoped to be eating icecream out of our chocolate bowls within 10 minutes.  In the end, the icecream wasn’t ready until later, so we ate our chocolate bowls with some leftover strawberry and chocolate instant pudding** from the night before and a few strawberries.

I have seen these chocolate bowls (albiet a little fancier) on the front cover of a Donna Hay Kids mag made using white chocolate mixed with pink & green food dye – I’d like to try that next!  What a fun and impressive, yet super simple dinner party dessert!
For more easy peasy recipes, you might like to check out the FGB easy recipes page

* We used normal balloons blown up very small, but water balloons would be best.
**instant pudding - another food from my childhood that I happened to see on the supermarket shelf and had to give it a try!



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’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 ;)


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.

EASY PEASY DINNER WINNERS … & lunchbox dilemmas

During a conversation about lunchboxes and Goose’s ‘like it one day, but not the next’ approach to school lunches, it was realised that Mr FGB and I are both actually the same as her when it comes to eating! If a meal is served up twice in a fortnight it just feels a little boring…we are not so enthusiastic. We need a bit of variety. While Mr FGB and I are a little more grown up and will eat it anyway (and Goose needs to suck it up girlfriend and do the same) I feel that it may be time to broaden and expand the mealtime repertoire.

I found this hard for most of last year and just too much pressure as quite frankly, if you’re on your own with three kids, you’re exhausted, your brain feels like mush and you’re trying to do a thousand other things at the same time it is much easier and peasier to prepare something you’ve done many times before and just go on autopilot. Preparing something they might like, as opposed to something you know every one does like, has much more appeal! Now that Mr FGB is around a little more I might be able to manage one new recipe a week. That’s the aim anyway.

With the abundance of basil in our garden, I was inspired this week to make homemade pesto. Super easy and so delicious. Head over to Alice Becomes for simple instructions on how to make your own pesto and ideas on how to use it in different meals. I can still smell the basil in the kitchen as I type and the thrill of using lemons and basil from your own garden is priceless.

I have a few more easy meal posts in the pipeline, so stay tuned.

In the meantime, if you’re after easy dinner inspiration, and you’ve checked out all of mine, a blog that I like to frequent is Crumbs – they even list recipes by the time it takes to make them. Check out their pesto with a difference in the 5 minute recipe section.

If you’ve written a post about an easy peasy recipe – leave a link in the comments.
How often do you try new recipes?
Do you have any ideas for healthy lunchbox sandwich alternatives?
All suggestions gratefully received!

Easy Truffles

I’ve been making these deliciously simple truffles* since my childhood. They are probably the easiest recipe that I have ever put on this blog. They don’t need any baking and it’s fun for the kids to help out with. Careful though as they’re very morish…
1 pkt marie biscuits, crushed
1 tin condensed milk
1 cup coconut
2 tbspns cocoa
(1/2 cup coconut extra)
Mix dry ingredients, add condensed milk and mix well. Roll into balls and roll in extra coconut.
I was going to link up this post with the lovely Lucy, The Kitchen Maid. Sadly, no more linky :( but I’d highly recommend that you do go and look at her blog… She has such a way with words and some truly great recipes. I have bookmarked too many to count!

* or rumballs as we used to call them. They don’t have any rum….but you could always add some!


These two extremely quick and easy recipes (along with my trusty shortbread) have been my “go-tos” this Christmas season! They could not be more simple or more delicious!


1 packet Chocolate Royal biscuits
white chocolate melts
mint leaves

Dip biscuits in white chocolate or spread on top (please don’t look too closely at mine…) to look like custard on a pudding. Pop a jaffa on the top along with some sliced mint leaves to make it look like a piece of holly on the top.  Make sure your chocolate is not too hot, or the jaffas and leaves will just slide right off!

P.S. Not a good idea to keep them in the fridge as the jaffas can start to fade & turn white.

So simple & quick to do, even the kids can join in with the making of this festive treat. Also makes a lovely gift.

I have never been a fan of rocky road, but this one changed my view completely! My friend Lauren gave me some of this recently & I just had to get the recipe – now I just can’t get enough! Everyone loves it! Thanks Lauren!


200g block of dark chocolate
1 pkt of marshmallows
2 turkish delight bars
1/2 cup desiccated coconut – toasted
1 large handful of unsalted peanuts.

Halve each marshmallow and cut up the turkish delight into small squares.
Mix with coconut & nuts.
Melt chocolate and mix well with all ingredients until all ingredients are well coated.
Spread out in a lamington tin and refrigerate until set.
Cut up into chunks.

P.S. If you’re feeling guilty that festive Christmassy food seems to be sooooo bad for the waistline, check these Santa crackers out!

Just for something to do (you need those things during the school holidays…) Goose tried some of these quesedilla snowflakes for lunch yesterday which may or may not have looked just like the ones in the picture….


Oriental Fried Noodle Salad

1/2 – 1 Chinese Cabbage or Savoy Cabbage, shredded finely
6 spring onions, chopped
100g lightly roasted slivered almonds &/or pinenuts
1 pkt Chang’s Fried Noodles 100g


¼ cup White Vinegar
1/4 cup Castor Sugar
1 tblsp Soy Sauce
2 tsp sesame oil (Optional)
½ cup Olive Oil

Mix all the ingredients of the Dressing in a saucepan. Stir well over low heat until sugar is dissolved. Cool. Combine the Cabbage, chopped spring onions and almonds in a salad bowl. Add dressing and mix well. Just before serving add the noodles and toss thoroughly.

Addition 02/11: This recipe just got even easier! Chang’s have now put out a bottle of the dressing that goes on this salad! That just cut down the prep time by half!

This delicious recipe, from the back of the packet of Chang’s Oriental Fried Noodles, is a very well known salad recipe and can be found at many a group BBQ when one is required to bring a salad. It is so easy to make and tastes amazing. Add about 300g of shredded BBQ chicken or BBQ pork and you have a meal on it’s own.

You may have noticed that today is Wednesday and not Tuesday, the regular day for easy peasy dinner winners. It’s just getting too hard for me to do a regular post every week. So this will be the last regular easy peasy dinner winner post with linky. I would like to say a huge thank you to all of you for the fantastically easy recipes that you have passed this way over the last 6 months.

Addition – as the linky tools are no longer free all of the links are no longer accessible :(

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