Lighter Moussaka

October 11, 2014 at 3:57 am

Lighter Moussaka


  • 4 medium potatoes
  • 3 eggplants
  • Olive Oil spray
  • 1/2 cup grated permesan
  • 500g Lean beef mince
  • 500g Pork mince
  • 810g can crushed tomatoes
  • 1 large red capscium
  • 1 large red onion finely chopped
  • 2 cups stalt reduced chicken stock
  • 2 carrots
  • 2 tsp Gourmet Garden Mediterranean Herbs
  • 3 garlic cloves crushed
  • 1 tsp olive oil
  • 2 tblsp tomato paste


  • 500ml no fat milk
  • 25g butter
  • 50g flour
  • Pinch of nutmeg


1. Grill 4 medium potatoes sliced to about. 5mm 3 eggplants sliced lengthways. Add Olive oil spray and 1/2 cup grated parmesan.

2. Pre-heat oven to 200 degrees.

3. Line 3 trays with baking paper and spray with olive oil. Line the eggplants and potatoes and season and spray with olive oil. Place in oven for approx. 20 minutes until potatoes are just starting to soften and change colour slightly and eggplants are golden brown. Set aside.

4. In a large pan heat oil on medium heat and add onions and stir until starting to soften.

5. Add the garlic, capsicum and carrots, season and cook stirring occasionally until soft. Adjust heat to high and add mince stirring until browned.

6. Add tomato paste, stir. Add crushed tomatoes and chicken stock. Adjust heat to low and allow sauce to simmer partly covered until sauce starts to thicken, remove from heat.

7. For Bechamel In a small saucepan add butter, melt. Add flour and with a whisk stir continuously until it comes away from the sides. Add half the milk, whisking constantly until starting to thicken then add remaining milk and whisk until bechamel becomes thick. Add nutmeg, stir. Set aside.

8. Lower heat in oven to 180 degrees. In a square baking dish line a layer of eggplants then a layer of mince. Add a layer of potatoes then a layer of eggplants then another layer of mince. Top with Bechamel sauce then sprinkle with parmesan. Bake until golden brown. Allow to rest about 20 minutes before serving.

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.

Beetroot and Beef Patties

June 6, 2014 at 1:32 am

Beetroot and Beef Patties

There is something special about fresh beetroot. I love the brilliant colour that flows through as you peel, chop or grate it. I get excited at the thought that my food will be nourished and enhanced with such a beautiful, natural and nutritional product of nature.  Most of all I love the sweet juicy flavours.

These Beetroot and Beef patties are so simple to make. Yes, they area little messy (beetroot always is) but oh so worth it.

I wear gloves when preparing beetroot which prevents staining on the hands. My Mother thinks I am hilarious and cannot comprehend why a little colour on my hands from something beautiful like a beetroot should bother me. She is old school you see, get in there and get it done is her philosophy!

I strain the grated beetroot so my patties do not overflow with juices. After asking fellow foodies on facebook what to do with the juices their recommendations were to use it in a fresh juice, make a cake ( a chocolate and beetroot cake or red velvet cake sounds divine) or make a reduction out of it which is what I chose to do and used it instead of a sauce or chutney with some minted yoghurt! So hear is the recipe. I cooked my patties in my Philips Airfryer. Cook them in a shallow pan  with a drizzle of oil if you do not have one.

beetroot patties before cooking



  • 1/2 cup extra thick Greek Yoghurt
  • 1/4 cup chopped mint
  • season


1. Prepare minted yoghurt, Set aside.

2. Reduce Beetroot juice on low heat in a small saucepan until half in capacity, set aside.

3. Place all ingredients for the Beef and Beetroot patties in a large bowl. Mix and knead thoroughly until everything is well combined.

4. Using a 1/4 cup measuring cup portion your patties and shape, flattening slightly.

5. If you are using an airfryer. Spray the patties with a little olive oil and cook on 180 for 16 minutes.

6. If you are using a large frypan then spray the pan with a little oil and cook 4 patties at a time on low to medium heat, flattening slightly for about 3 -4 minutes on each side until cooked.

7. Serve with some salad, grilled pitta,  minted yoghurt and beetroot reduction.


For all products pertaining to YIAH (Your Inspiration At Home): These products are NO added gluten, NO preservatives, NO MSG and LOW in Salt. For more info click here to visit my site.

beetroot patties with beetroot reduction

Moroccan Marakesh Bazzar Chicken

October 13, 2013 at 6:52 am

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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Greek Beef Skewers with Rice

May 12, 2013 at 10:27 am



  • 600g lean beef
  • 1 tablespoon oregano
  • 1 tablespoon paprika
  • 1 lemon juiced
  • 1/2 tablespoon salt
  • 2 tablespoon olive oil
  • 2 tablespoons chopped parsley 1 cup rice


1. Cut beef into 4 cm pieces.

2. In a bowl add all the 1/2 juiced lemon, paprika, salt, 1 tablespoon olive oil, oregano and add the meat. Mix well.

3. Marinate for 15 minutes in the fridge or overnight if time allows.

4. Spray a non stick pan on medium heat with olive oil spray and cook meat to your liking.

5. In the meantime cook 1 cup of rice in a small saucepan using the absorption method.

6. Rinse 1 can of cannellini beans and the remaining lemon juice, olive oil, and chopped parsley to the cooked rice.

7. Serve the beef skewers on the cannellini rice.

A light, easy and enjoyable meal that can also be enjoyed served with salad, grilled pitta, houmous and tzatziki. Yummmo! Enjoy!

Baked Chicken Nuggets

March 12, 2013 at 10:11 am


A healthy alternative to fast food nuggets, the taste? Thumbs up from the kids.


  • 500g chicken ( I used organic chicken breast)
  • 1 tblsp smoked paprika
  • 1 cup thick yoghurt
  • 2 cups panko breadcrumbs
  • Seasoning (try YIAH spices)


1. Pre-heat oven to 200 degrees.

2. Line 2 baking trays with baking paper and spray with light olive oil.

3. Cut the chicken into half palm size pieces.

4. Prepare a bowl with the paprika, yoghurt and seasoning. Prepare another bowl with the panko breadcrumbs.

5. Dip the chicken in the yoghurt, shake of excess and coat in the panko breadcrumbs.Place on the baking tray.

6. Lightly spray with oil and bake for about 30 minutes in a pre-heated 190 degree celsius oven or until golden.

Serve with your favourite veggies and/or salad.

Chicken Satay Skewers and Basmati Rice with Sugar Free Natvia

March 12, 2013 at 9:13 am


Follow this recipe for a yummy chicken satay dinner.


Satay Dressing:

  • 1 sml can Ayam Light Coconut Cream
  • 1/2 tablespoon NATVIA
  • 2 red chilli’s (unseeded if you want less heat)
  • 1/2 tablespoon grated ginger
  • 1 tblsp chopped lemongrass
  • 1 lime juiced
  • 1/2  tbslp fish sauce
  • 2 tblsp soy sauce
  • 1 tsp tamarind paste (available in Asian section of supermarkets)
  • 2 cloves garlic
  • 1/3 cup salted peanuts


1. In a a food processor add all ingredients except for coconut cream and NATVIA.

2. When blended add ingredients in a small saucepan on low heat, stirring 2 minutes or until aromatic. Add NATVIA sugar, stir for 1 minute then add the coconut cream.

3. Bring to a low simmer stirring occasionally for a few minutes and its done! You can use this dressing on your salads, fish, meats and poultry or vegetables.

In this recipe I served mine with Basmati rice, snow peas, carrots and toasted peanuts.

This is what I used:

  • 150 g snow peas, cleaned
  • 2 carrots sliced
  • 1/3 cup water

I used a pan sprayed with rice bran oil then added the carrots, tossed for 2 minutes, added the water until almost evaporated then added the snow peas tossing for a further 2 minutes then removed from heat and set aside.



  • 1 cup basmati rice
  • 2 cups water
  • Cook using the absorption method.


In a pan on medium heat toss 1/3 cup unsalted peanuts until oils start to release and peanuts brown. Remove from heat.


1. Pre-soak skewers in water for 30 minutes to avoid burning whilst cooking.

2. I used 600g Organic skin free chicken breast and sliced each piece vertically about 3 -4 cm wide. You should get about 4 pieces roughly from each chicken breast. Place each piece on skewers and on a medium heat spray pan with rice bran oil and cook chicken until browned on each side.

3. To plate up grab a large platter and line 3/4 of it with Basmati rice. Place the veggies on the remaining side and place the chicken skewers on the rice. Drizzle the chicken with the Satay Dressing and add the remaining Satay dressing in a small serving bowl for each person to add their own.

4. Sprinkle the chicken and vegetables with the roasted peanuts, if you like add some finely chopped coriander on top as well. Sit down and ENJOY!

Baked Chicken Mince Patties

November 11, 2012 at 7:05 am


I thought I would share a new recipe with you all.


  • 1/2 kg chicken mince
  • 1 finely chopped onion
  • 1 + 1/2 cup of breadcrumbs
  • 1/4 cup worcestershire sauce
  • 1/4 cup tomato sauce
  • 1/4 cup soy sauce
  • 1/4 cup sweet chilli sauce


1. Pre-heat oven to 200 degrees celsius.

2. In a bowl add 1/2 kg chicken mince, 1 finely chopped onion, 1 egg, 1 cup breadcrumbs, 1 cup finely chopped coriander, 1/4 cup worsteshire sauce, 1/4 cup tomato sauce, 1/4 cup soy sauce, 1/4 cup sweet chilli sauce and season.

3. Mix well with hands making sure all ingredients are well combined. It will be a bit soft and slightly runny but don’t worry.

3. Set aside 1 1/2 cups panko bread crumbs in a bowl.

4. Roll approx 1 large tablespoon of mixture into rough balls then flatten to about 1 cm height and place on lightly sprayed tray lined with baking paper.

5. Repeat until finished and place in oven for approximately 30 minutes or until golden brown.

Note: serve as a main or side with salad.

Pasta Frittata

November 2, 2012 at 10:01 am



  • 500g Vegeroni tri coloured spiral pasta
  • 1/2 cup marinated eggplant and capsicum strips (these are in jars and usually have garlic in them too if not add 2 cloves crushed garlic to your recipe)
  • 1 1/2 cup diced pumpkin ( about 2 cm pieces)
  • 250g punnet Cherry tomatoes, halved
  • 250 g finely chopped spinach (I used frozen)
  • 1 leek halved lengthways and finely sliced
  • 1 tsp vegetable oil
  • 300 ml thickened cream
  • 6 eggs, lightly whisked
  • 1 cup parmesan
  • Olive oil spray


1. Boil pasta as per instructions until just al-dente. Strain. Set aside.

2. Pre-heat oven to 190 degrees.

3. Prepare a 22 cm springform pan with baking paper on base and spray sides with oiive oil spray.

4. Place pumpkin on a baking tray lined with baking paper and spray with olive oil, season toss and cook in oven until soft and just starting to colour.

5. In a pan on medium heat add oil and cook leek until soft, season and add defrosted spinach stirring fir about 1 -2 minutes. Set aside and toss through the pumpkin and marinated peppers with eggplants when cooked.

6. In a bowl add lightly whisked eggs, 3/4 cup of the parmesan (set aside remaining parmesan), and cream. Season.

7. Combine all the ingredients including pasta and mix well. Place on the prepared springform pan.

8. Top with cherry tomatoes and sprinkle with remaining parmesan. Bake for about 45 minutes until the top is nice golden brown and frittata is almost set. Allow to cool about 15 minutes before serving. Enjoy:-)