Super easy and super delicious! Perfect for lunchboxes.

Ingredients:
240g Self Raising Flour
260g Greek Yoghurt
Salt & Pepper
60g Tomato Soup
30g Baby spinach
30g Basil leaves, chopped
100g Honey ham, diced
1 Orange Capsicum, diced
80g Mozzarella cheese, grated

Method:
Preheat oven to 180'. Line a large baking tray with baking paper. 
Place flour, yoghurt, salt & pepper in a bowl. Mix until well combined. Roll the dough out with a rolling pin until you get a 1cm thick rectangle. 
Spread the dough with tomato soup, top with spinach, basil, ham, capsicum and cheese. Roll up the dough into a log and cut into 10 pieces. Bake for 15/20mins or until golden brown and dough is cooked.

For this quick puff pastry recipe you will need a food processor. This puff pastry is great for making pies in the pie maker (as you can see below). 

Ingredients:

90g Ice Cubes
180g Butter, cold and cut into pieces (1-2 cm)
200g Plain Flour
1  teaspoon Salt

Method:

Thermomix-
Place ice cubes and butter into mixing bowl and chop 15 sec/speed 10. Scrape down sides of mixing bowl with spatula.
Add flour and salt and mix 5 sec/speed 5.
Scrape down sides of mixing bowl with spatula, then knead 2 min/dough setting.
Wrap iced puff pastry in plastic wrap and place into refrigerator to chill for 30 minutes. Use puff pastry as needed.

Food Processor-
Place ice cubes and butter into mixing bowl and chop 15 sec on highest speed. Scrape down sides of the bowl with a spatula.
Add flour and salt and mix 5 sec on medium speed..
Scrape down sides of mixing bowl with spatula, then mix for 2 min on a low speed setting until mixture looks like little pieces of dough.
Wrap iced puff pastry in plastic wrap and place into refrigerator to chill for 30 minutes. Use puff pastry as needed.

My husband and I love dumplings. We have a favorite dumpling restaurant in Perth that we go to called Authentic Bites and their dumplings are just amazing! But as we dont live very close to the city we have to sometimes make our own. This simple dumpling recipe hits the spot when we are craving our special pork dumplings from Authentic Bites.

Ingredients:

500g  Pork Mince
2 cups Chinese Cabbage, Shredded
2 teaspoons Garlic, minced
3 Spring onions, thinly sliced
2 Tablespoons Hoisin sauce
1 teaspoon Sesame oil
Salt and Pepper
36 Wonton wrappers
Dumpling sauce to serve

Method:

Add pork mince, cabbage, garlic, spring onion, hoisin sauce, sesame oil and a large pinch of salt and pepper to a large bowl. Mix until well combined. 
Fill a small bowl with water. Lay out a wonton wrapper and use your finger dipped in water to wet the entire edge of the wrapper. 
Scoop about a teaspoon of filling into the center of the dumpling wrapper.
Fold the wrapper in half and press the edges together to seal the dumpling  and fold the edges back to each other.
To steam dumplings Line base of a large steamer basket with baking paper. Place dumplings, in a single layer, in basket. Pour water into a saucepan until one-quarter full. Bring to the boil over high heat. Place steamer over saucepan, ensuring base doesn't touch water. Steam dumplings for 15 to 20 minutes or until tender and cooked through. Serve dumplings warm with dipping sauce.

Note:  To steam dumplings using your Thermomix. Place 600g water into mixing bowl. Place Varoma in position, secure Varoma lid and steam 12 min/Varoma/speed 1. 

We always have char sui pork in our house and on this instance i only had chicken available.... so why not try it with chicken right? and it was delicious! We used this char sui chicken in wraps and we all enjoyed it. I use a tiny bit of red food colouring as my kids get the wow factor from it being like the Chinese shop.

Ingredients:
​
1 teaspoon Garlic, minced
1/4 teaspoon Chinese five-spice powder
2 Tablespoons Honey
2 Tablespoons Hoisin sauce
1 1/2 Tablespoons Soy sauce
1 Tablespoon Tomato Sauce
1 teaspoons Sesame oil
dash Red Food Colouring (if wanted)
500g Chicken thighs
Wraps to serve
Lettuce, Carrot, Cheese, Sour cream to serve

Method:
Marinate the chicken: In a large bowl, stir together the garlic, five-spice powder, honey, hoisin, soy sauce, tomato sauce, sesame oil and food colouring if wanted. Remove 3 tablespoons and set aside for glazing the chicken. Add the chicken to the bowl, coating the pieces well. Cover with plastic wrap and marinate at room temperature for 30 minutes.
Lightly oil a large frying pan over medium-high heat. Add the chicken and cook for 6 to 10 minutes, turning several times, until cooked through.
During the last 2 minutes of cooking, when the chicken feels firm-ish, baste with the reserved marinade to freshen flavor and add sheen. Dice meat before serving. Add diced chicken into wraps with your selected toppings.

You may be thinking bacon paste? but its actually amazing! It gives the chicken a smokey flavor. I use chicken thighs as i think they give more moisture when cooking, but you can use chicken breast if wanted.

Ingredients:

1kg Chicken Thighs, diced into chunks
200g BBQ Sauce
2 teaspoons Salt
1/2 teaspoon Garlic powder
1/2 teaspoon Onion powder
2 tablespoons Smoked Paprika
3 tablespoons Brown Sugar
6 slices Bacon, uncooked, cut into small pieces
8 skewers

Method:
Soak Skewers in cold water.
In a food processor, combine the salt, garlic powder, onion powder, paprika, brown sugar, and bacon. Pulse until smooth. Stir in 2-3 tablespoons of barbecue sauce to combine.
Put the chicken chunks in a bowl and then coat with the bacon paste. Once well coated, cover and marinate in the fridge for at least 1 hour.
Thread the chicken pieces onto skewers.
Light the BBQ or webber (we used our webber) and heat. Spray grill with oil to stop sticking. Place the kebabs on the pre-heated grill. Cook for about 5 minutes per side, or until nearly cooked through.
Brush the kebabs with the barbecue sauce and cook for an additional minute or two on each side.

This recipe is a special one in our family. I've been cooking this dish for about 15years and it always comes out when we want something special. I dont know whether its the tender beef or the tanginess of the sauce, its delicious. I serve this dish with mash potato, but you can serve it with chips or even a salad.

Ingredients:

2 Beef Filets
4 Rashes Steaky Bacon
2 Tablespoons Butter
Sauce
1 Onion, diced
1 teaspoon Garlic, minced
1/2 teaspoon Olive Oil
2 Tablespoons Worcestershire Sauce
3 Tablespoons Tomato Sauce
150ml Thickened (cooking) cream
Mash Potato to serve

Method:

Preheat oven to 180'c.
In a large (oven-proof) frying pan heat the oil. Wrap bacon around steak and pin with toothpicks. Season steak with salt and pepper on both sides. Once oil is hot, add steak. Cook until seared one one side then flip and add butter. Baste with butter and cook another 3 minutes, making sure all sides are seared.. Transfer frying pan to the oven and cook until cooked to your liking, about 5 minutes for medium. Whilst steak is cooking prepare your sauce.
To a small saucepan sweat off onion and garlic in oil. Add Worcestershire sauce and tomato sauce and bring to the boil. Turn heat down and add cream. Stir until thickened. 
Serve steak on top of mash potatoes and pour over sauce. 

Fluffy pillows of potato covered in a rich tomato sauce infused with oregano. I use the packet gnocchi for this recipe, but you can make you own from scratch if you have the time. I also cheat using tinned tomato soup as i find its sweeter than tinned tomatoes and my kids prefer it that way.

Ingredients:
​4 Tablespoons Olive oil
2 teaspoons Garlic, minced
1 teaspoon dried Oregano
1  can Tomato soup
4 Tablespoons Parmesan Cheese, grated
1 packet pre-made Gnocchi

Method:
To make the pomodoro sauce, heat oil in a large pan over low heat; add the garlic and stir until garlic starts to brown. Stir in oregano and cook for an additional 2 minutes. Add the tomato soup to the pan and season with salt. Cover sauce and cook for 15 to 20 minutes over medium low heat until sauce starts to thicken; keep sauce warm while you cook the gnocchi.
To cook the gnocchi, bring a large pot of salted water to boil. Put gnocchi into the pot and boil until gnocchi floats, about 2 or 3 minutes; remove gnocchi as they start to float with a slotted spoon and put straight into the sauce. Add the Parmesan into the gnocchi and serve.

These potatoes are something else! i was looking for different ways to use some potatoes looking rather glum in my fridge and i cam across this method. They are still to this day one of the most delicious ways I've cooked the humble spud.

Ingredients:


1kg White Potatoes, peeled 
1/2 tsp Salt
4 Tablespoons Butter, melted
1 tsp dried Thyme
1 Chicken stock cube, dissolved in 1 cup Water
2 cloves Garlic, minced

Method:

Preheat oven to 220'c.
In a small bowl, bowl whisk together melted butter, salt and thyme.
Slice potatoes into about 2..5cm rounds and place in large bowl. Pour butter mixture over potatoes and coat.
On baking tray (i used a deeper tray for when i add the stock later) arrange the potatoes in single layer. Place potatoes in the oven and roast for 20 minutes. Flip potatoes and then roast for another 15 minutes.
Meanwhile mix together your chicken stock and garlic. Remove potatoes from oven, flip one more time and pour broth mixture over potatoes. Place back in oven and roast for another 15 minutes. Remove and drizzle with sauce.

These super easy sausage taco cups are great for kids.. Using the meat out of pre-made sausages gives them that already seasoned flavor. I make my sausage balls just a bit bigger than a maltesers, so they are bite sized for my little ones.

Ingredients:

8 sausages ( i use Irish pork sausages)
1 teaspoon Olive oil
24 Wonton Wrappers
2 cups Cheese, grated
Taco toppings of your choice ( we use lettuce, sour cream and tomato sauce)

Method:

Preheat oven to 180'c..
Squeeze the sausage meat out of the casing and roll into little meatballs (a little bit bigger than a malteser).
To a large frying pan add olive oil and heat on a medium heat. Add sausage meatballs and fry until golden and cooked through.
Spray 2 cupcake tins with cooking oil and line each hole with a wonton wrapper.  Bake wrappers for 8-10mins until golden and crisp. Remove from oven and top with your favorite taco fillings and cooked sausage meatballs.
​

This risotto is full of yummy goodness. The roasted sweet potato makes this dish some comforting. 

Ingredients:
1  small Sweet Potato, diced into cubes
2 tbs Olive oil, plus extra to serve
1 teaspoon Garlic, minced
220g Pearl couscous
125ml White wine
1/4 cup Tomato Soup
2 Chicken Stock Cubes 
750ml Water
1/2 tsp Dried Thyme
500g chicken breast fillets, chopped 
60g Parmesan, grated



Method:
Preheat oven to 210'c. Line a baking tray with baking paper. Place the sweet potato on prepared tray and drizzle over 1 tbs oil. Bake for 25 minutes or until golden and tender.
Heat 1 tbs of the oil in a saucepan over medium-high heat. Add the garlic. Cook for 1 minute or until aromatic. Add the couscous and stir for 1 minute or until lightly toasted. Add the wine. Cook for 2-3 minutes or until wine evaporates. Stir in tomato soup, stock cubes, water and half of the dried thyme. Reduce heat to medium-low. Cover and cook, stirring often, for 15 minutes or until liquid is absorbed.
Meanwhile, heat the remaining oil in a large non-stick frying pan over high heat. Season the chicken and cook, turning, for 5 minutes or until cooked through.
Add the chicken, sweet potato, remaining thyme and half of the parmesan to the couscous mixture. Serve with the remaining parmesan and drizzle with extra oil.