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.

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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.


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Natvia Chocolate Almond Dukkah Cookies

choc almond dukkah bikkies w natvia


  • 5 tblsp NATVIA (STEVIA natural sugar substitute)
  • 250 g softened butter
  • 1 3/4 cups plain flour
  • 1/3 cup cornflour
  • 1 tsp vanilla extract
  • 3-4  tablespoons YIAH Chocolate Almond Dukkah


1. Pre-heat oven 165 degrees celsius

2. Line 2 baking trays with baking paper.

3. Beat sugar and butter until pale and creamy.  Add vanilla essence and YIAH Chocolate Almond Dukkah.

4. Sift flour and cornflour and add to the bowl and mix gently until well combined.

5. Leave in a bowl in the fridge for 15 (so the mixture isnt too soft because of the butter).

6. Take tablespoons of mixture when ready and roll into ball. Place 3 cm apart on a baking tray.

7. Dipping your fork into a little of flour, shake off the excess and place gently onto the biscuit to flatten slightly.

8.Bake approx. 15 until the top is SLIGHTLY soft to touch. These will harden once cooled down as the temperature of the butter drops. Do not move the biscuits from the tray until totally cooled down.

Note: These can be enjoyed for up to a few days in an air-tight container. You can also freeze them!

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Beetroot, Zucchini and Carrot Muffins

Beetroot, Zucchini and Carrot Muffins


  • 1 cup grated cheese ( I used a mix of tasty, cheddar and parmesan)
  • 1 cup self-raising flour
  • 1 tsp baking powder
  • 1 zucchini, grated
  • 1/2 fresh beetroot, grated
  • 1 tablespoon YIAH BEETROOT Dip Mix
  • 2 eggs
  • 1/2 cup no fat milk
  • 2 tablespoons light olive oil ( I used Bertolli Light)
  • 1 tsp Natvia (stevia)
  • 1 tsp salt


1. Pre- heat oven to 200 degrees Celsius.

2. Line 12 hole (1/2 cup capacity) muffin tins with paper cases.

3. Lightly whisk the wet ingredients and mix with the grated veggies. Add the dry ingredients, mixing well.

4. Distribute between the the cases and bake approx. 30 minutes or until golden and skewer comes out slightly clean.

Note: They keep well for a few days and taste best when warm.  Refrigerate. They are freezable for up to a month as well!

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Moroccan Marakesh Bazzar Chicken

Moroccan Marrakesh Bazaar Chicken


  • 2  tsp YIAH Moroccan Marakesh Bazaar Spice Blend
  • 1/2 tsp  YIAH Louisiana Creole Dip Mix
  • 2 large potatoes cut into half then half again
  • 2 large carrots cut into approx. 3 cm pieces
  • 1 small set of potatoes cut into 4 cm pieces
  • 1 onion diced
  • 1 can crushed tomatoes
  • 2 cups chicken stock
  • 2 tsp olive oil ( I used Bertolli Classico)
  • 600g chicken breast, sliced
  • 1 cup peas
  • ( 1 cup water extra if needed during the course of cooking)


1. Put 1 tsp oil in a deep saucepan (30cm) on medium heat and cook chicken until golden in 2 batches. Set aside.

2. Add the remaining oil, and cook onion (add salt) on low heat (about 5 minutes) until soft. Add YIAH Moroccan Marakesh Bazaar Spice and YIAH Louisiana Creole Dip Mix. Stir until aromatic for 1 minute.

3. Add vegetables and chicken. Stir in crushed tomatoes and stock. Stir until starting to bowl. Leave on a simmer and cover with a lid. Simmer for 45 minutes or until veggies are cooked, stirring occasionally and adding the water if needed.

Note: This meal is lovely and aromatic and one of my favourites as it is so easy.

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Fudgey cookies

choc rasp fudgey natvia bikkies


  • 225g softened butter
  • 1/2 cup NATVIA (stevia sugar substitute)
  • 1 egg, lightly beaten
  • 2 tablespoons YIAH Chocolate Raspberry Chocolate Powder
  • 1 cup plain flour
  • 1/4 cup cocoa powder
  • 1/4 cup Almond Meal
  • 1/4 cup 70% dark chocolate (you can use sugar free chocolate if you like)
  • approx. 2 tablespoons Chocolate Spread ( I used Sweet Williams 60% less sugar chocolate spread)


1. Pre-heat oven to 190 degrees celsius.

2. Line 2 trays with baking paper.

3. Beat butter and sugar until creamy. Beat in the egg and mix in the other ingredients until combined. Stir in chopped chocolate.

4. Put mixture into the fridge for 10 minutes.

5. Spoon out tablespoons of the mixture and shape into balls. Space them apart on the lined baking trays. Use the handle of a wooden spoon to make a hollow slight indentation in the center.

6. Bake for 15 minutes.  Leave to cool for 10 minutes then transfer to a wire rack to cool completely.

7. Fill in the center with the chocolate spread.

Note:  These are rich indulgent cookies and great with a cup of coffee or tea.

Keep in air tight container for up to 3 days. Alternatively freeze the cookies unfilled between baking paper and wrap carefully and store in the deep freeze for up to a month and fill centers when defrosted.

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Please note the Raspberry Chocolate Truffle Powder contains sugar and is optional if you have special dietary requirements.


Sugar Free Natvia Healthy Biscuit Bites



  • 1/4 Cup apple sauce
  • 1 egg
  • 1 tsp vanilla essence
  • 100g softened butter or coconut oil
  • 1/4 stevia (NATVIA) sugar
  • 1+ 1/4 cup plain flour
  • 1/2 tsp bucarbonate of soda
  • 1 cup LSA or if you wish you can use almond meal
  • 80g finely chopped sugar free chocolate (I use one with stevia or 70% dark chocolate)
  • 1/3 cup chopped macadamias
  • 2 tablespoons moist coconut flakes


1. Pre-heat oven to 180 degrees celsius and line 2 baking trays with baking paper.

2. Lightly whisk egg, apple, and vanilla in jug. If using butter beat butter and Natvia until pale and creamy. If using coconut oil warm it then dissolve sugar in it. Beat in egg mixture. Sift over flour and bicarb. Stir until combined.

3. Add LSA, chocolate, macadamias and coconut. Drop tblsp of mixture onto baking trays 2 cm apart.

4. Bake for approx 15 – 20 minutes swapping trays halfway through cooking.

5. Cook until golden brown and cool for 5 minutes before transferring to wire racks.

Chicken Stir Fry with Egg and Brown rice


Serves 4


  • 500g organic chicken breast sliced
  • 2 cups cooked brown rice
  • 1/2 – 3/4 cup water
  • Oil spray
  • 1 large carrot diced on an angle
  • 200 g snow peas
  • 1 red onion sliced
  • 1 small red capsicum halved and sliced
  • 2 cloves garlic crushed
  • 1/4 tsp chilli powder (more if you like heat)
  • 1 tsp five spice
  • 1 heaped teaspoon organic raw honey
  • 1/2 tsp ground coriander
  • 1 tsp smoked paprika
  • 1/4 cup soy sauce
  • 4 eggs


1. Prepare rice and set aside.  Spray a medium size wok or deep pan with oil spray.

2. Heat pan on medium to high.

3. Cook chicken until cooked and golden in 2 bathes. Set aside.

4. Add onion to pan on medium to low heat after spraying pan with oil and season with salt. Cook until soft and add carrots and capsicums.

5. Add garlic, honey and spices. Toss and add a little water at a time until carrots are starting to soften. Add soy sauce and snow peas and toss fir a minute or 2 and set aside.

6. Cook your egg to your preference.

7. Add 1/2 cup rice per person on plate, with a serving of the stirfry and an egg on top,



Bertolli Oil Review and Recipes

I had the pleasure of being asked to review these gorgeous products. To be honest my initial reaction was “why do I need 3 different oils for my cooking, really – this must be a ploy for consumers to spend extra money at the checkout”. After a little experimentation I can now safely say I eat my words and totally understand the concept more than ever. Do I start with the authentic taste of The Extra Virgin Olive Oil? Yes because it reminds me of my childhood holiday in Greece of the oil used to dip my bread in for the cucumber and fetta salad – it is SERIOUSLY good! Or shall I say how much I love the smoke point and taste that the Classico brings to my roasts, grills and lasagne? Or finally that I have since purchased personally 2 x 1 litre bottles of my favourite of all: LIGHT IN TASTE. I use it in everything, well almost. I especially have found a place in my heart for it in my baking.

It is a great alternative to butter and gives a a light result.


Bertolli Nuts Almond Cake with Natvia

I initially made this cake in mind for a layered dessert. Dipped cake in coffee layers of whipped cream and almonds. Since making it I realized it was more than that…a light flavoursome treat with coffee or tea. Smothered in something moist like whipped cream, melted chocolate or sugar syrup it is enhanced to another level.


  • 2 tablespoons hot water
  • 1/2 cup Natvia (or sugar of your choice – honey would work well too)
  • 4 eggs separated.
  • 1/2 cup Bertolli Light in Taste Olive Oil
  • 1/4 cup Almond spread (I used Macro Natural Almond spread)
  • 3/4 cup plain flour
  • 3/4 cup almond meal
  • 1/4 tsp cream of tartar
  • 1 tsp bi-carbonate of soda
  • 1/4 cup  almond flakes
  • 1/4 cup slivered almonds
  • 1 tablespoon honey


1.Pre-heat oven to 180 degrees celsius. Use a 20 cm spring form pan lined with baking paper ( I used a silicone pan sprayed with a little oil)

2. Beat egg yolks, sugar until creamy. Add almond butter, oil, bicarb, hot water and almond spread. Beat briefly until mixed. Add flours, beat for a further 30 seconds on low.

3.In a separate bowl beat the egg whites with cream of tartar until stiff peaks form. Fold the egg whites in 2 batches into the other prepared ingredients until just combined. Pour into pan and bake for 30 – 40 minutes until golden and still slightly springy in the middle. Wait 10 minutes then transfer onto a wired rack to cool. Turn over onto plate when ready for presentation.

4. On a tray lined with baking paper add almonds and honey and toast “grill” until golden brown. Smother over cake.
If you are intending on keeping this cake for a few days I recommend you make a sugar syrup of half a cup sugar to half a cup water. Bring to the boil and simmer for ten minutes.

5. When the cake is removed from the oven pierce the cake with a skewer in many positions and immediately pour the sugar syrup over it to soak in. Then add the honey almonds on top!


Bertolli Nuts Almond Dessert

A couple of days after baking the cake I cut it into pieces and briefly dipped them into cooled coffee, layer by layer. The cake layer first drizzled with melted chocolate (don’t let it touch the glass or the chocolate will go hard) then a generous layer of whipped cream with Chocolate Raspberry Chocolate Powder, a layer of flaked almonds, another layer of coffee infused cake, melted chocolate and whipped cream topped with flaked almonds again and drizzled chocolate. One cake so many ways. This recipe is really very versatile as the use of Bertolli Light tasting Olive Oil does not over power the other flavours.


Tuscan style Schnitzel with Bertolli

Organic chicken breast dipped in egg then a coating of fresh bread crumbs mixed with YIAH Tuscan Capsicum Style Pesto Herbs – a match made in heaven the Bertolli Classico olive Oil. I like this oil for shallow frying as it didnt ‘blacken’ my food as some other oils do once you start cooking the second batch. the temperature of the oil was steady so the colour of  my schnitzels were consistent.


Breakfast Biscuits with Bertolli Light with Natvia



  • 2 cups Muesli
  • 1 cup plain flour
  • 1 tsp bi-carb soda
  • 1/2 cup Bertolli Light Olive Oil
  • !/4 cup honey
  • 1/4 cup Natvia (or sugar of your choice)
  • 2 Tblsp hot water


1.Pre-heat oven to 170 degrees celsius

2.Line 2 trays with baking paper

3. Mix all the dry ingredients in a large bowl. Add all the wet ingredients and mix well ( I use my hands) . Stand 10 minutes in the fridge. Roll into 1 tablespoon (heaped) balls then flatten with your hand. Bake in the oven for 20 minutes. Allow to cool and enjoy!

I have really enjoyed reviewing these products. I was always skeptical about purchasing 3 different products for what 1 used to do the job adequately. It is not until you start experimenting that you realize that using the right kind of all in your food is a flavour enhancer. A definite positive in my book!

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