Middle Eastern Baked Cigars

Turkish Meze and casablanca cigars


  • 500g Premium Beef Mince
  • 1/2 cup pine nuts, toasted
  • 2 onions, diced
  • 1 large red capsicum, diced
  • 2 zucchini, diced
  • 2 carrots, diced
  • 2 small eggplants, diced
  • 1 tablespoon olive oil (or cooking oil of your choice)
  • 2 tablespoon honey
  • 4 tsp YIAH Turkish Meze Dip Mix
  • 4 tsp YIAH Casablanca Dip Mix
  • 1 tsp YIAH Harissa spice blend
  • 2 packets frozen Spring roll squares
  • Light Oil Cooking Spray


1. In a 30cm deep saucepan on medium heat add oil and onions. Cook until translucent. Add carrots, zucchini, capsicum and eggplants and season. Cook until soft and caramelized.

2. Add honey and YIAH Meze,  YIAH Casablanca and YIAH Harissa.  Add toasted pine nuts and Mix in for 2-3 minutes. Set aside for mixture to cool before rolling them into cigars.

3.Thaw the Springroll wrappers

4. Pre-heat Oven to 210 degrees celsius.

5. Line 2 baking trays with baking paper (these will be used multiple times).

6. When the filling has cooled place 2 tablespoons of the mixture on the sheet  towards the bottom in a line leaving a few 2 centimetres from the sides and bottom  (note the sheet should be placed with point side down to resemble a diamond shape.

7. Fold the corner towards you over the mixture then fold over the sides cover the ends.

8. Continue to roll and seal the top point using a cooking brush dampened with water. Repeat process placing on the baking trays 2 cm apart. Spray the cigars liberally with Light Olive Oil Spray.

9. Bake for about 20 minutes or until a nice warm golden brown.

10. Serve with a Greek Salad or Harissa yoghurt.

For all products pertaining to YIAH (Your Inspiration At Home) , YIAH Turkish Meze Dip Mix, YIAH Casablanca Dip Mix,  and YIAH Harissa Spice Blend please click here for more info.

Chocolate Raspberry Melting Moments with Dark Chocolate Ganache

with yiah btle melting moments choc raspb powder



  • 150 ml thickened cream
  • 100g 70% Cocoa dark Chocolate


1. Pre-heat oven to 170 degrees celsius. Line 2 baking trays with baking paper.

2. Beat both sugars, and butter until creamy.  Add YIAH – Your Inspiration at Home Chocolate Raspberry Truffle Powder, sifted flour and sifted cornflour. Using the folding function on your mix, fold until all ingredients are well combined. Do not over beat.

3. Place mixture in a bowl and refrigerate for 10 minutes.

4. Roll 1 tablespoon of the mixture into balls and repeat with the remaining mixture placing them 3 cm apart on the baking trays.

5. With a fork place into approx. 1 tablespoon of plain flour and shake off excess. Press onto balls and flatten slightly. Repeat with remaining balls.

6. Place in oven and cook for approx 15 minutes changing trays around (top to bottom) halfway through.

7. When you take the biscuits out they should be slightly soft to touch on the surface and just starting to firm.

As the biscuits cool down in the trays the butter will solidify and the biscuits will become firm and melt-in-the-mouth.

8. To make the ganache melt the chocolate in a saucepan on low heat. Do not overheat. Pour the chocolate into a bowl to cool slightly. Mix in the the cream and sit for about 20 minutes until thickened but still soft.

9. Put the ganache into a piping bag with a half centimeter nozel opening of your choice. Pipe the ganache on flat side of one biscuit only and place another biscuit flat side down on top. Press down slightly. Repeat until finished.

For more YIAH – Your Inspiration at Home products and information click here

Black Forest Dukkah Cheesecake

Blackforest dukkah cake


  • 415g can Black Cherries, stoneless in syrup, drained
  • 250g digestive biscuits
  • 125 g melted butter, cooled
  • 3 tsp gelatine powder
  • 1/4 cup boiling water
  • 300 ml thickened cream
  • 500 g cream cheese at room temperature
  • 1/2 cup caster sugar
  • 4 tablespoons YIAH Black Forest Dukkah, extra for sprinkling the top


1. Crumb biscuits in a food processor. Add butter and mix well.

2. Press into a 22 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, 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 Black Forest Dukkah. Fold in the cream.

6. Place half the mixture into the spring form pan on top of the set crumbed biscuits.

7. Place half the cherries (or 3/4 if you like less on top) over the mix.

8. Spread the remaining cream cheese mixture on top, and smooth over with a palette knife or the back of a spoon.

9. Refrigerate for a few hours or preferably overnight before slicing. Once set, add as much sprinkling of YIAH Black Forest Dukkah as you wish on the top and arrange the remaining cherries on top.


For Purchase of the YIAH Black Forest Dukkah and other Your Inspiration At Home Products click here for more info.

Rose White Chocolate Dukkah Biscuits

Rose White choc dukkah bikkies

You are going to fall in love with these little morsels of heaven. Delicious and melt in your mouth, EVERYONE will love them!



1. Pre-heat oven to 165 degrees celsius. Line 2 baking trays with baking paper.

2. Beat sugar, vanilla and butter until soft and creamy. Add sifted flours and mix gently until ingredients are well combined.

3. Put mixture in a bowl in the fridge for 10 minutes.

4. Take 1 tblsp of mixture at a time and roll into balls. In a bowl with the YIAH Dukkah Roll balls in it to cover. Repeat until finished and place on baking trays 3cm apart.

5. With a fork lightly dip it in flour shaking off excess and press down gently to flatten slightly.

6. Place in oven and cook for 15 minutes changing trays position halfway. the biscuits should be slightly soft on the top but thats ok. Leave in trays until cool then store in an air-tight container for 3 days. The are also freezable for up to a month. Simply thaw and eat.

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

Healthy Meatloaf

natvia meatloaf

Meatloaf has always been a big favourite growing up. I remember my sister whom I have 8 years difference with, used to make it for us.  She had been inspired by a recipe card collection she used to have.  I have taken the humble meatloaf and made a “healthier” version to be enjoyed be all and not on just special occasions. I hope you enjoy this version as much as we did.  (Note:  This recipe is a double batch. Freeze half and have it ready for another time!)




  • 1 1/2 cups Fountain Toamto Sauce (with NATVIA)
  • 1 1/2 cups  Fountain BBQ Sauce (with NATVIA)
  • 2 tblsp Vegemite (or promite or MISO paste)
  • 2 tblsp raw honey or 6 sticks NATVIA


1. Pre-heat oven to 190 degrees celsius.

2. Combine all the glaze ingredients in a small pot and stir with a spoon until well combined with a spoon. Set aside.

3. In a pan on medium heat add oil and soften onions for 2 minutes. Add the carrots and capsicum and stir occasionally until softened. Add herbs and grated pumpkin and zucchini until well combined and reduced. This will take a few minutes. Set aside to cool.

4. When mixture has cooled down add it to a bowl. Add mince and lightly whisked eggs and breadcrumbs. Knead in all ingredients together for a few minutes until well combined.

5. In a large baking tray with high sides place “logs” of meatloaves roughly 15 cm wide and 20cm long (or smaller if you wish).

6. Add 3/4 of the glaze on the loaves and bake covered 20 minutes.

7. Uncover and spoon on half the remaining glaze and place in the oven for a further 20 minutes.

8. Spoon on the remaining glaze and cook for a further 15 minutes.


For products pertaining to (YIAH) Your Inspiration At Home, please click here for more

Candy Cane Marshmallow Balls



  • Candy canes (however many you need).
  • 150g of quality chocolate
  • Coconut (portion depends on how many you make).


1. Insert a mini candy cane into the center of the marshmallow.

2. Dip into good quality melted chocolate, dripping off the excess then roll into the coconut.

3. Stand on a tray lined with baking paper. Enjoy!


This recipe was inspired by Slice Of Life

Sugar free Natvia Almond Christmas Crumble Biscuits



  • 1 1/2 Cups plain flour
  • 1/2 tsp baking soda
  • 125g unsalted butter at room temperature
  • 1/4 cup NATVIA
  • 2 tablespoons NATVIA drinking chocolate
  • 1/3 cup sour cream (or yoghurt)
  • 1 cup EASY CHEF oven roasted Almond crumble


1. Pre-heat oven to 180 degrees celsius.

2. Line 2 baking trays with baking paper.

3. Sift flour and baking soda and set aside.

4. Beat butter, sugar and drinking chocolate until light and fluffy.

5. Add sour cream and egg and beat until smooth. Stir in flour and almond crumble.

6. Roll out dough between 2 sheets baking paper to 1 cm height (no more).

7. Cut out desired shapes and place on baking trays. Bake for about 20 minutes or until golden and starting to firm.

Note: You can eat them as is. Drizzle with dark melted chocolate (sugar free is fine) or decorate. I used Queen Fine Foods Royal Icing. If diabetic use other suggested method. Enjoy!

Sugar free Natvia Mini Mock Cheesecake and Koulourakia

Natvia Cheesecake Cupcakes


  • 50 g melted butter
  • 5 large Koulourakia(approx.) crumbed* (see recipe below this)
  • 300 ml thickened cream
  • 220 g tub Kraft Extra Light Philadelphia Cream Cheese (less than 5% fat)
  • 50 g melted sugarless chocolate (you can use 70% dark chocolate if you wish)
  • 1 1/2 tablespoons Natvia
  • 1 tablespoon VITARIUM chocolate
  • 2 gelatine leaves


1. Combine the melted butter with the crumbed Koulourakia. Press into cup cake/muffin patties. Refigerate for 10 minutes.

2. Prepare the gelatine as per instructions, allow to cool.

3. Whip cream and NATVIA sugar until thick and creamy. Add vanilla, Vitarium chocolate and cream cheese. Beat for 2 minutes. Add gelatine and beat for another 2 minutes.

4. Melt the chocolate, cool slightly and fold into the mixture, roughly.

5. Place the mixture into the pre-prepared bases and refrigerate again. Before serving pop into the freezer for 10 minutes.

Note: Unlike other cheesecakes that are firm these are a little softer hence the freezing. Enjoy this little satisfying and light delight!


Recipe for Koulourakia:


  • 3 eggs separated
  • 2 tsp vanilla extract
  • 1 tsp MAHLEPI (found in Deli. Substitute will all spice if you wish)
  • 125g butter, softened
  • 1/2 cup sugar (I used NATVIA, the natural sugar substitute)
  • 150ml Light cream
  • 5 cups self raising flour
  • 1 egg lightly whisked to brush on top 1/4 cup oil for greasing the hands


1. Pre-heat oven to 180 degrees celsius.

2. Beat sugar and butter until starting to change colour, pale looking.

3. Whisk egg yolks in a seperate bowl until starting to change colour and egg whites in a seperate bowl until soft peaks are formed.

4. In a large bowl add the beaten sugar and butter with egg yolks, vanilla extract and cream. Stir. Add MAHLEPI spice, and sifted flour to the bowl. Stir.

5. Add the egg whites half first, folding into mixture then add other half, folding again. The mixture will be really soft.

6. Wipe your hand with oil and grap 1 tblsp of mixture.

7. Roll mixture into a log 1 cm thick roughly. Find the middle then let each side hang vertically. Fold one side over the other until you have a plait. The thinner the platt the crispier the biscuits. The bigger and thicker the softer. Personally I prefer them crispier.

8. Brush with beaten egg and place in oven for 20-30 minutes until golden brown. Cook in batches, 2 trays in the oven at a time for even heat distribution.