Christmas Waffle Cones

Christmas waffle cones


  • Mini waffle cones
  • Queen Fine foods royal icing
  • Green food colouring (for smooth and thick consistency)
  • Edible decorating e.g. sprinkles.


1. Smooth onto the waffle cone using a knife gently spreading it round.

2. Decorate cone with sprinkles. Work quickly before the icing sets.

3. Use as an edible decoration on your Christmas table or serve with a scoop of ice cream for dessert. Enjoy!

Dark Chocolate Banana Cake

banana and chocolate cake

  • 1/4 cup apple sauce
  • 3/4 cup skim milk
  • 3/4 cup caster sugar
  • 1/4 cup brown sugar
  • 2 tsp vanilla extract
  • 1/4 cup cocoa
  • 120 g softened butter, softened
  • 3 eggs
  • 3 medium bananas
  • 1 1/2 cups self raising flour
  • 100 g dark baking chocolate, chopped
  • 1 sml banana sliced for top of cake
  • 1 tblsp brown sugar for top of cake


1. Cream sugar and butter. Add eggs , Mix. Mash bananas, apple sauce and milk and add to the bowl with the vanilla extract.

2. Stir in flour, cocoa and chocolate leaving some chocolate to sprinkle on top.

3. Pre -heat oven to 180 degrees celsius.

4. Line the base of a 20 cm springform pan with baking paper. Spray sides of pan with oil.

5. Pour batter into tin and lightly tap tin onto the bench to get rid of any air bubbles. Decorate with sliced banana and and sprinkle remaining chocolate. Sprinkle with 1 tblsp brown sugar and bake. Insert skewer into the oven after 40 mins. Bake a further 5 if needed.

If you are making the YIAH – Your Inspiration at Home Chocolate raspberry Truffle powder version then simply add 1/3 cup in the mix when adding the cocoa. Reduce the caster sugar to 1/2 cup instead of 3/4 cup. Instead of layering bananas on top simply sprinkle 1 or 2 tablespoons YIAH Choc Raspberry Truffle powder on top before baking.

All products pertaining to YIAH – Your Inspiration at home can be purchased from my online store by clicking here

Upside Down Pear and Almond cake served with Lemon Myrtle Cream

Upside Down Pear and Almond cake  served with Lemon Myrtle Cream

I was very honoured to receive Tilly (Matilda) The Travelling Swirly Pan. This pan has travelled around Australia to the homes of home cooks like myself. We each tell a little story in a journal and share recipes that we have made using the tin. The recipes will then  be collated and made into and E-book with profits going to charity.

tilly pan with upside down pear and almond cake

2014-04-20 piece upside down cake w lemon myrtle cream s;liced with lemon myrtle cream


  • 250g Unsalted butter, softened
  • 3/4 cup caster sugar
  • 2 tblsp brown sugar
  • 6 eggs
  • 1/2 cup almond meal
  • 1 1/3 cups self raising flour
  • 1 tsp vanilla extract
  • 2 tablespoons YIAH Lemon Myrtle Sugar
  • sml  410g can sliced tin pears, drained
  • 1/4 cup brown sugar (for pan/tin)
  • 50g butter (for pan/tin)


1. Pre-heat oven to 180 degrees celsius.

2. Spread the butter generously covering all the base and sides of swirly pan or 23 cm spring form pan. Sprinkle the brown sugar generously on base of springform pan or all over every little inch of the swirly pan where you put the butter so the cake doesn’t stick when you take it out.

3. Line the pears on creases of swirly pan or in a design starting from the middle of the springform pan with the pointiest part of the pear meeting in the middle going round.

4. In a mixer, beat caster sugar, YIAH Lemon Myrtle Sugar and brown sugar until thick and pale. Beat in the eggs one at a time. Add vanilla extract and fold in the flour and almond meal.

5. Pour batter over pears and bake for about 50 mins or until a skewer comes out clean. Allow to cool completely before turning out.

6. Serve with whipped cream and YIAH Lemon Myrtle Sugar. For every 300ml whipped cream combine 2 tablespoons YIAH Lemon Myrtle Sugar.


YIAH – Your Inspiration At Home Products are Award wining Gourmet products with NO added Gluten, NO preservatives, NO MSG and LOW in salt and can be purchased via my website by clicking here.

More details on the Travelling Swirly Pan can be found here

Tilly Swirly pan – Egg free, Dairy free, Chocolate cake with Natvia

Tilly Swirly pan - Egg free, dairy free, Chocolate cake

This cake is so  delicious. It is chocolately and dense and incredibly simple to make. It is hard to imagine that it is dairy and egg free.  I always make this cake during Holy Week of Greek Easter for Fasting. (Greek Orthodox fast for the lead up to Easter from all dairy, eggs and meat/poultry). Simple ingredients readily available in anyone’s pantry makes this cake a go to recipe anytime. I have used NATVIA (stevia) instead of caster sugar for obvious reasons. If you want to use caster sugar instead of Natvia* then substitute the 1 +1/2 cup Natvia* with 2 cups sugar. The original recipe comes from here.


  • 3 Cups plain flour
  • 1+ 1/2 cups NATVIA* (stevia)
  • 2 tsp bi-carb of soda
  • 1/2 tsp baking powder
  • 1 tsp salt
  • 6 tblsp quality cocoa or cacao
  • 2 cups cold water
  • 3/4 cup vegetable oil
  • 2 tsp vanilla extract
  • 3 tblsp vinegar

Icing: (optional. You can leave plain or sprinkle with the YIAH dukkah or both dukkah and icing)

  • 1 cup icing sugar sifted mixed with water to make as runny as you like (add a little water at a time)
  • 2 tblsp  YIAH Black Forest Dukkah


1. Grease or lightly spray pan in all nooks and crannies if using a swirly pan. Dust lightly with flour as well so it doesn’t stick.

2. If using normal baking pan 20 cm, then line with baking paper. Pre-heat oven to 180 degrees celsius.

3. Stir dry ingredients in a bowl. Mix wet ingredients in a jug and add to dry ingredients, mix well. Bake for about 40- 45 mins depending on your oven. Skewer should come out clean.

4. Sit in pan till cooled down completely then turn out.

5. Dust with icing sugar or YIAH* Black forest Dukkah or drizzle with icing.

6. Store in airtight container for 3 days. Is freezer friendly.

You can also make this recipe into cup cakes and reduce cooking time to 20-25 minutes. Enjoy!

YIAH – Your Inspiration At Home Products are Award wining Gourmet products with NO added Gluten, NO preservatives, NO MSG and LOW in salt. For more click here.

Vitarium Strawberry Panacotta with Natvia

Vitarium Strawberry Panacotta with Natvia


  • 3/4 cup milk
  • 3/4 cup thickened cream
  • 1/2 tablespoon gelatin dissolved in 2 tsp warm water
  • 1/4 cup strawberry Vitarium
  • 1 tsp vanilla extract

Strawberry sauce:

  • 250g punnet strawberries, quartered
  • 4 tablespoons water
  • 1 tablespoon Natvia
  • juice of 1 small Lemon


Strawberry Sauce:

1. In a small saucepan on medium heat add the strawberries, water, Natvia and lemon juice. Simmer until the milk has thickened slightly (about 5 minutes).

2. Strain the strawberries at this stage if you want a smooth consistency.


3. Dissolve gelatin in warm water and stir with fork. Set aside to cool for a few minutes.

4. In the meantime, in a small saucepan on low heat add cream, milk and Strawberry Vitarium. Stir until sugar has dissolved. Add Vanilla extract, set aside.

5. Lightly whisk in the gelatin to the milk mix.

6. Place in ramekins lightly sprayed with olive oil (makes 2 cups worth).

7. Place the strawberry sauce in the ramekin and add pannacota on top.

Note: Otherwise if you are looking for a smooth classy finish then just put the pannacotta in the ramekins in fridge overnight and when you tip them upside down on a serving plate, drizzle the strawberry sauce on top.

Vitarium Triple Chocolate layer cake with Natvia

Vitarium Triple Chocolate layer cake

INGREDIENTS for cake part

  • 2 cups self raising flour
  • 1/3 cup Vitarium chocolate
  • 2 tablespoons Natvia
  • 60g butter, melted
  • 125 g 70% cocoa dark chocolate, melted
  • 1 egg, lightly beaten
  • 3/4 cup milk
  • 1/2 cup yoghurt


1. Pre-heat oven to 170 degrees celsius. Line a 25cm springform pan with baking paper on the base and spray the sides with olive oil.

2. In a small saucepan melt butter and chocolate on low heat until silky. Remove from heat.

3. Add the wet ingredients to the dry and mix well. Put the mix in the prepared pan and smooth the surface. This is a thicker style batter but that is fine. Cook for 25 – 30 mins or until the skewer inserted in the middle comes out clean.  Wait until cake cools slightly then take it out and with a serrated knife smooth out the top layer so it is even then put back into the springfrom pan.

INGREDIENTS for cheesecake part:

  • 250 g packet Philladelphia Cream cheese at room temperature
  • 300ml thickened cream whipped to stiff peaks, set aside
  • 2 tablespoons Natvia
  • 2 tablespoon Vitarium Chocolate
  • 1 teaspoon vanilla extract
  • 2 tsp gelatine dissolved in 1/4 cup hot water (dissolved and cooled)

4. In a mixer whip cream with Natvia and Vitarium chocolate and set aside.

5. Beat the cream cheese with vanilla. Add the cream and dissolved, cooled gelatine.

6. Beat on low for 2 minutes.

7. Spread the cheesecake layer on top of the slightly cooled cake in the spring form pan. Place in  fridge until the mousse component is ready.

INGREDIENTS for mousse

  • 200g 70% Cocoa dark Chocolate (or sugar free chocolate)
  • 20g butter
  • 1 tablespoon Vitarium Chocolate
  • 3 eggs separated
  • 250ml thickened cream

8. In a small saucepan on low heat, melt the butter and chocolate until smooth.  Add the egg yolks and beat in well with a wooden spoon. Set aside.

9. Whisk the egg whites until soft peaks, add the Vitarium chocolate and whisk until stiff peaks. Set aside.

10. Whisk the cream until soft peaks form. Add the cream to the chocolate mixture.

11. Fold in the egg whites. Smooth the Chocolate mousse on top of the cheesecake layer. Place in the fridge overnight covered in cling wrap.

12. Serve with fresh fruit and/or whipped cream.



Natvia Fruit and Nut Biscotti



  • 2 Cups plain flour, sifted
  • 1/3 cup NATVIA
  • 3 eggs lightly beaten
  • 2 tsp vanilla extract
  • 1/2 pistachios
  • 1/2 cup craisins
  • 1/2 cup chopped juicy figs
  • 1 + 1/2 tsp baking powder
  • 1/2 cup flaked almonds


1. Pre-heat oven to 160 degrees celsius.

2. Place flour, baking powder, sugar in a bowl. Combine.

3. Add eggs, vanilla, craisins, pistachios, almonds and figs. Mix well until a dough is formed. (I used my stand mixer).

4. Turn the dough onto a bench dusted lightly with flour and knead until it comes together. It doesn’t have to be perfect.

5. Line 2 baking trays with baking paper. Form dough into 2 logs and flatten slightly.

6. Bake in oven for 30 -35 minutes or until firm.

7. Cool completely then use a serrated knife to cut the logs into thin slices. Place back onto the baking trays and bake for a further 10 minutes or until crisp.

8. Cool on trays then store in air-tight containers.


Christmas Rolled Chicken

Christmas Rolled Chicken

I created this dish with the inspiration of Christmas colors in mind. I also wanted a contrast in flavors hence the Maple Glazed prosciutto which is a little crispy piece of sweetish savoury heaven. I hope that you enjoy this meal any time of the year.


  • 4 Chicken Breasts, pounded and flattened to about 1cm thickness
  • 2 cups baby spinach’
  • 2 red onions finely diced
  • 220g baby bocconcini cut in half or torn mozarella
  • 1/2 cup sweet dried cranberries for filling
  • 150g raw walnuts, toasted and roughly chopped
  • 1/2 cup fresh parsley, chopped
  • 1 large red capsicum, diced
  • 2 tsp olive oil
  • 1 1/2 tblsp YIAH Roma Italian spice blend or YIAH Herb n Garlic Dip mix
  • 2 cups fresh breadcrumbs
  • 100g prosciutto
  • 2 tblsp maple syrup


1. Prepare the walnuts. set aside.

2. In a large frypan on medium heat, add oil. Sautee the red onions until soft and translucent. Add red capsicum and stir occasionally until soft. Season. Add YIAH Roma Italian Spice Blend or YIAH Herb and Garlic Dip Mix.

3. Stir in the spinach, cranberries and parsley until the spinach has wilted. Remove from heat.

4. Stir in the walnuts and breadcrumbs and set aside.

5. Pre-heat oven to 190 degrees celsius.

6. Lay a row of clingfilm approx 50 cm and place flattened chicken breasts horizontally in a row on the clingfilm, slightly overlapping each other. Place a piece of clingfilm on the chicken and flatten the overlapping pieces slightly being careful not to tear the chicken.

7. Place the filling along the middle of the chicken leaving a 2 cm border. Do not over crowd. You only need a thin layer about .5 cm high. The leftover filling can be frozen and used as stuffing on another occasion.

8. Place the bocconcini across the filling.

9. Starting with the horizontal side closest to you and fold the chicken over and roll until the horizontal seam is at the bottom. Use kitchen string to tie up the log to avoid any spillage.

10. In a frypan on medium heat, spray with olive oil and place the chicken in the hot pan to seal all sides until golden brown.

11. In a roasting pan place 2 cups chicken stock and put the rolled chicken in the oven for approximately 40 minutes until golden brown and juices run clear.

12. Once the chicken is cooked, remove from the oven and put the heat up to 200 degrees celsius.

13. Place the prosciutto slices on a baking tray lined with baking paper. Brush both sides with maple syrup.

14. Place in the oven and every 5 minutes brush the top side flip over then brush again with maple syrup. Repeat this process about 4 times (20 minutes) or until the prosciutto is  JUST starting to get crispy.

15. Remove from heat.

16. Allow the chicken  to cool for 10 minutes before serving. Cut into 3cm thick slices and serve with maple glazed prosciutto.


For all products pertaining to YIAH – Your Inspiration At Home please click here for more info.

Chocolate Raspberry Cheesecake with Almond Dukkah

Chocolate Raspberry Cheesecake with Almond Dukkah

I love a good refrigerated cheesecake. There is something about the texture that makes me stop and dream, forget about reality. The cool smooth, silky, velvety sensation caressing my mouth. Then the biscuit base is non-describable as I wish I could keep going back for more but I keep holding myself back. This is a winner for young and old. I hope you enjoy it as much as we all do!




1. Crumb biscuits in a food processor. Add butter and mix well. (you can half these ingredients if you want a thinner crust)

2. Press into a 20 cm spring-form pan lined with baking paper ( I only lined the bottom and lightly sprayed the sides, it is up to you how perfect you want it to look). Refrigerate for 20 minutes.

3. Sprinkle gelatine into the boiling water. Whisk well to dissolve (I used a fork) and allow to cool.

4. Use an Electric mixer to beat the cream to soft peaks, fold in vanilla extract and set aside.

5. Beat the cream cheese and sugar until smooth for a couple of minutes.  Gradually add in gelatine, mix well. Mix in the YIAH Chocolate Raspberry Truffle Chocolate Powder and sifted cocoa.  Fold in the cream until all combined.

6. Lightly spray the sides of the pan again with oil. Place the mixture into the springform pan on top of the set crumbed biscuits. Smooth surface. Cover.

7. Refrigerate for a few hours or preferably overnight before slicing. Once set, add strawberries in the center of the cheesecake and sprinkle with the YIAH Chocolate almond Dukkah or  YIAH Black Forest Dukkah just before serving.

Enjoy. For Purchase of the YIAH Black Forest Dukkah and other Your Inspiration At Home Products please follow the link to my website by clicking here


Pastichio Pie

A family favourite in my household, I YIAH-rized it using the YIAH Greek Taverna  Spice Blend and making it as child friendly as possible. After a request from a liker of my page she asked “ I have to bring a dish to our family luncheon at my sister’s house and when I asked Mr.5 what he would like to bring he said spaghetti Bolognese……help!”. Too cute don’t you think? What better way to present spaghetti Bolognese than with a Pastichio Pie!


  • 500g beef mince
  • 500ml Passata (tomato puree)
  • 1 onion finely chopped
  • 1 large carrot finely diced
  • 1 large celery stick finely diced
  • 2 tsp olive oil
  • 1 ¼ tbslp of YIAH Greek Taverna Spice Mix
  • ½ packet of BUCATINI (it is like spaghetti but tubular, you can use spaghetti if you cannot find it) Cooked
  • 1 cup chicken stock
  • ½ cup grated parmesan for the topping
  • ½ cup parmesan for the spaghetti

Bechamel Sauce:

  • 500ml milk (I used light milk as a preference but full cream is better)
  • 50g butter
  • ¼ cup plain flour
  • 1 cup grated parmesan cheese
  • Pinch nutmeg


1. Medium heat a deep pan with lid and add oil. When it is heated add diced onion, carrots and celery. Season with salt and pepper and sweat out for about 10 minutes stirring constantly until soft and translucent.

2. Stir in the YIAH Greek Taverna Spice blend.

3. Add beef mince and break it up until browned. Add tomato passata and chicken stock. Put lid on and simmer on low stirring occasionally for about 30 minutes. At this time partially cover the Bolognese until thick and no excess juices are evident. Set aside when done

4. Pre-heat oven to 190 degrees Celsius.

5. In a medium pot on low heat melt the butter for the sauce.

6. Add the flour whisking constantly for a minute or so until the flour comes away from the sides. Add a third of the milk whisking constantly. When it starts to thicken add the rest of the milk whisking constantly until the béchamel becomes thick. This should take at least 5 minutes. When thick add nutmeg and grated parmesan and mix well.

6. Add half cup parmesan cheese to the spaghetti and toss.

7. n a 20cm spring form pan layer the bottom a third of the way with the spaghetti/bucatini. Then add the mince layer another third of the way. Top with the bechamel and sprinkle with remaining parmesan cheese.

8. Place pan onto a baking tray, place on bottom rack and cook for approx. 45 minutes or until golden brown.

9. Allow to cool 30 minutes before removing (run a knife around the circumference of the pan first). Serve on a nice round dish into and cut into wedges .

For all products pertaining to YIAH – Your Inspiration At home click here for more info.