Peanut Butter and Nutella Chocolate Mousse

October 11, 2014 at 3:38 am

Peanut Butter and Nutella Chocolate Mousse


  • 1 1/2 cups chocolate ripple biscuits
  • 1/2 cup macadamias
  • 60g melted butter
  • 70g dark chocolate, chopped.
  • 65g peanut butter
  • 65g Nutella
  • 225ml Milk
  • 150ml cream
  • 2 eggs


1. BASE 1 1/2 Cups chocolate ripple biscuits, crumbed 1/2 cup macadamias, ground in food processor 60 g melted butter

2. For mousse 70 g dark chocolate, chopped 65 g peanut butter 65g nutella 225ml milk 150ml cream 2 eggs (I made I mini springform pan and 8 x 1/2 cup capacity muffin tray cases).

3. Prepare base ingredients and press into cupcake patty cases in muffin trays and mini springform pan. You can make all cupcake sizes if you prefer. Refrigerate for 15 minutes until firm.

4. Pre-heat oven to 160 degrees celsius.

5. Place peanut butter, nutella and chopped chocolate in a bowl and set aside.

6. On low heat place cream and milk in a small saucepan and bring to just below boiling point.

7. Pour cream over, peanut butter, nutella and chocolate and stir until smooth and melted.

8. Add eggs one at a time whisking gently until well combined.

9. Pour mousse into pre-prepared cases/pans.

10. Bake for 10 minutes for the cupcake size and 15 minutes if making the mini spring-form pans. You will know they are ready when they are JUST beginning to set.

11. Remove from oven to cool completely.

12. Serve with a dollop of thickened cream and fresh fruit or chocolate shavings.

Note: I like to serve mine chilled but room temperature would be okay if that is what you would prefer. Enjoy!

Pureed Broccoli Mac ‘n’ Cheese

October 11, 2014 at 3:25 am

Pureed Broccoli Mac 'n' Cheese


  • 400 g pasta of your choice (macaroni is good for the whole family)
  • 250 g pureed broccoli florets (fresh or frozen is fine)
  • 300 ml thickened cream
  • 1 cup of cheese, shredded
  • 1/2 cup grated parmesan


  • 1/4 cup plain flour
  • 1/4 tsp curry powder (or nutmeg or paprika)
  • 50 g butter
  • 2 cups milk
  • Extra parmesan for top


1. Pre-heat oven to 190 degrees celsius.

2. Prepare macaroni as per instructions and make sure it is just al dente. Do not overcook at this point. Set aside.

3. Prepare broccoli by steaming, boiling or by microwave, its your choice.

4. Puree broccoli. Add cream and cheeses. Set aside.

5. In a medium saucepan on low heat add butter, melt then add flour.

6. Whisk until the mixture comes away from the sides.

7. Add half the milk, whisk quickly to avoid lumps, add remaining milk, continuously whisking until thick.

8. Add curry powder, nutmeg or paprika.

9. In a big bowl mix ALL the ingredients well together.

10. Place in a baking dish and sprinkle extra grated parmesan on top.

11. Bake for about 40 minutes or until golden brown. Enjoy!

Easy Garlic Prawn Skewers

October 11, 2014 at 1:24 am

Easy Garlic Prawn skewers


  • 1 bag of prawn cutlets.
  • 3/4 cup of olive oil
  • 1/2 a lemon
  • 4 tsp of garlic paste
  • 5  garlic cloves


1. Prepare some prawn cutlets and skewer 3 on mini skewers.

2. Prepare a basting of 3/4 cup olive oil, squeeze of half a lemon and 4 tsp of garlic paste or 4 garlic cloves crushed.

3. Cook the prawn on medium heat with a little oil for a minute or so on each side.

4. When done brush with the garlic marinade and Enjoy…..yes it is that easy!

Noodle cakes

October 11, 2014 at 1:16 am

Noodle cakes


  • 210g dried thin noodles broken up into smaller pieces (roughly)
  • 2 tblsp Sweet Chilli sauce
  • 2 tblsp soy sauce
  • 1 large carrot grated
  • 1/2 cup peas
  • 3 spring onions finely chopped
  • 2 eggs, lightly whisked with fork
  • 6 tablespoons self-raising flour


1. On medium heat in a large saucepan spray some oil.

2. After combining all the ingredients together, scoop a large icec ream scoop’s worth of batter and place in the pan.

3. Press down with a flat spatula and flatten.

4. Repeat this step and allow 2 cm per noodle cake.

5. Cook for 3 minutes on each side or until golden brown.


Fetta and Spinach pinwheels

October 11, 2014 at 1:10 am

Fetta and Spinach pinwheels


  • 6 Sheets square puff pastry sheets
  • 250g frozen finely chopped spinach (I used HEINZ brand) de-frosted and drained
  • 1 1/4 cup crumbled fetta cheese
  • 1 egg for mix
  • 1 egg for bushing pastry


1. Pre-heat oven to 210 degress celsius.

2. Put all ingredients into a bowl and mix well.

3. Spread a thin layer of the mixture on a sheet of puff pastry and repeat with 2 remaining sheets.

4. Place another sheet of puff pastry directly onto the other with the mixture.

5. Press down in middle and around the edges.

6. Cut each square into 2 cm strips.

7. Roll each strip until you get a pinwheel and line on a pre-prepared baking tray with baking paper. Space each one 2 cm apart.

8. Repeat process pressing down each bottom if necessary.

9. Brush each pastry lightly with a lightly beaten egg and bake for about 20 minutes until golden brown.


Note: you can also add shredded cheese 1/2cup to get a more oozy effect and make it easier for kids to eat.

Hearty Beef N Veg burger

October 11, 2014 at 1:00 am

Hearty Beef N Veg Burger


  • 1 KG premium beef mince
  • 1 onion grated
  • 2 zucchini, grated
  • 2 carrots, grated
  • Half cup chopped parsley
  • 3/4 cup chopped grilled eggplant and peppers*

*I used the ones in the jar marinated in garlic, you can do the same or grill your own 1 1/2 cups bread crumbs 2 eggs Seasoning.


1. Put all ingredients in a bowl and knead until well combined.

2. Shape into patties.

3. Heat a grill or large saucepan on medium heat and spray with oil. Cook for about 3 minutes on each side or until cooked through.

4. Serve on hamburger rolls with fresh salad. Enjoy!

My Big Dude Sandwiches

October 11, 2014 at 12:55 am

My big dude sandwiches


  • 3 Extra long slices of bread
  • Handful salad mix
  • 1 small chicken breast sliced lengthways
  • 6 slices bacon 3 slices large tomato
  • 3 thin strips cucumber
  • 3 cups cos lettuce
  • 1 handful flat leaf parsley
  • 1 handful basil leaves
  • 3 tblsp olive oil
  • 3 tblsp lemon juice


1. Cook bacon, set aside.

2. Cook chicken, set aside.

3. Blend the fresh herbs, oil and lemon, set aside.

4. Lay 1st slice bread and spread with herb dressing. Then add cos lettuce and 3 rashes bacon. Spread another layer on either side of slice bread and sit on top of bacon.

5. Add salad mix then remaining bacon, cucumber then tomato then chicken. Dollop a couple of tsp of dressing on chicken and finish with a slice of bread spread with a thin layer of dressing.

This can be easily shared by 2 people or you can make 2 sandwiches if using smaller loaves of sandwich bread. Enjoy!

Stifado by Sofia with Adam Liaw SBS

September 15, 2014 at 5:57 am

This recipe was created by Sofia and made on set with Adam Liaw SBS

Stifado by Sofia featured with Adam Liaw on SBS


  • 4 larger or 6 smaller Osso Bucco (I used Beef, you can also use veal)
  • 20 whole small onions, peeled ( I used pickling onions)
  • 7 – 8 cloves garlic
  • 3 small fresh sprigs rosemary
  • 4 small or 2 large bay leaves
  • 6 wholespice piemento
  • 5 whole cloves
  • 2 whole nutmeg cut in half or ½ tsp ground nutmeg
  • 1/3 cup white vinegar
  • 1 tablespoon salt
  • 410g tomato passata
  • 4 tablespoons tomato paste
  • ½ cup olive oil
  • ¼ tsp black pepper

Stifado by Sofia dish featured with Adam Liaw SBS


1. Mix tomato paste with vinegar, set aside.

You will need a good quality large pot with a lid. I used A Chassuer cast Iron Pot.

2. Start layering the ingredients.

3. Firstly place the meat on base, then the onions followed by the garlic, spices and salt and pepper.

4. Add the tomato passata, vinegar with tomato paste, oil.

5. Finish with the bay leaves and fresh rosemary sprigs.

6. Cover pot with the lid and put on a medium heat for a few minutes to heat up then turn heat down to a low simmer.

Do NOT open lid or stir at all. Every 30 minutes just give the pot a gentle shake.

7. After 1 ½ hours check the meat. If it is not falling apart put the lid back on and cook for a further 30 mins. Turn the heat off and it is ready.

8. Serve with Basmati rice. I cook my rice using the absorption method.

1 cup basmati rice to 2 cups water.

Put 1 tablespoon olive oil in a medium size pot on medium heat. When the oil starts to heat up add the rice. When the rice tips start to become translucent add the water. Turn the heat to low and put the lid on. In 10 mins check the rice and if water is absorbed and rice is cooked turn the heat off and put the lid back on. Serve with Stifado.

SBS Food Competition to cook with Adam Liaw

September 13, 2014 at 6:14 am

Sofia cooking with Adam Liaw form Destination Down Under Australia on SBS One  and Series 2 Masterchef Winner.

The show aired on Thursday 18th september at 8pm on SBS One.

Given a shortlist of the 10 most-voted-for dishes from around the country, Adam selected Sofia’s dish for its hearty, homely feel. A passionate cook and avid food blogger, Sofia says the Greek classic is a much-loved tradition in her family. First made by her great-grandmother, the recipe has been passed down through each generation. According to Sofia, “It’s incredibly easy, family-friendly, warming, inviting, and a whirlwind of senses that bring people together around the table.”  

As the competition winner, Sofia cooked her dish, beef stifado, with Adam and we filmed the whole experience. Having always dreamt of presenting on TV, Sofia had her chance to shine, with the recipe video airing during an episode of Destination Flavour Down Under on SBS ONE. Watch the video above and try Sofia’s stifado for yourself.

Click here for more information and the video on Destination Flavour Down Under

Click here for the recipe Stifado by Sofia

Super Food Ideas – Heinz Competition

September 13, 2014 at 5:13 am

This is the original photo I submitted along with the recipe to the Heinz Big Red Condensed soup recipe search competition run by Super Food Ideas Magazine. I was so excited when I received the call from Kim Coverdale. My recipe for my broccoli, ricotta and mince lasagne had been accepted as a finalists recipe. What did that mean for me? An all expenses paid trip to Sydney, a wonderful stay at a hotel, an incredible meal at a 3 hat chef restaurant, a cook-off to cook our recipes, a fabulous prize for all the finalists and the opportunity to meet the people who bring so much joy in our lives through their love and passion for food and their magazine!






Concentrating hard not to chop my fingers with these fabulously sharp knives. Loved them so much, they make everything so quicker!




What should have taken me 20 minutes to chop took me an hour. Nigel the photographer was very chatty taking lots of photos, trying to get the perfect one, Rebecca and Kim were popping by to “check in” and Carmel came by to learn a little more about me. I don’t think I have ever talked or smiled so much. It was so much fun:-)


Adding the final touches..
Putting the final layer to my lasagne. Its so strange when you are cooking in unfamiliar surroundings. I would have had it in the oven in half the time if I was at home but I couldn’t help but pace myself and enjoy the moment.


A sigh of relief

The sigh of relief when the lasagne finally comes out of the oven. Now to patiently wait for it to cool down to cut a couple of slices for the judges to try. Its at this point I realise how tired I am yet the adrenalin rush does not let me rest. I had to take the dishes in another room where the judges were waiting. It was a little like Masterchef where you had to stand n front of the judges and tell them about your dish and how you went. I thought I was going to pass out. But Rebecca and Kim were so nice, they made sure I felt comfortable.




Feeling Great!

What a fantastic feeling to see this is the current Super Food Ideas Magazine. How privileged myself and the others were that out of hundreds of entries ours were deemed best. We are all winners receiving a handsome prize from Heinz and the major winner cooked the best meal on the day. What a wonderful experience, one that I will never forget.