Chicken Domburi has always been a favourite of mine.  It all happens in the one pot (excluding cooking the rice), so its perfect for a quick week night meal.  You start by browning the chicken and then cooking the onions until soft.  Add your liquid and the eggs and its all ready once the eggs…

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I have been making these delicious bread rolls for years with a range of different fillings.  This kale pesto filling is really delicious as the lemony flavour is balanced beautifully by the sweet bread.  If you want a short cut, store-bought pesto would also work well.   I have rolled the pasty out quite thin,…

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This post has been a long time coming.  I usually have 3 or 4 recipes ready to go but I have had a number of flops recently and have become a little over it! First there was my lemony asparagus pasta that I make often but turned to mush on this occasion.  Then I attempted a…

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These strawberry and coconut muesli bars are a real winner.  They are super easy to make and always work out beautifully.  I have used strawberries because there seems to be an abundance of them in Australia at the moment, they are super cheap, super tasty and we can’t get enough of them.  You can substitute what’s in…

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Guacamole is the perfect toddler food.  No cooking required, it’s healthy, full of flavour and makes a great healthy snack that the whole family will love – and they can almost make it entire on their own! I chopped all the ingredients and put them into tiny bowls.  H mashed the avocado and assemble all the…

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This recipe makes a large batch so you can freeze what’s left.  They defrost really well and are perfect for unexpected visitors or as a starter or light lunch.  The lamb filling has lots of spices along with mint and crumbly feta – really delicious.  I served it with a little golden kiwi fruit salsa (golden kiwi…

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The classic roast chook, it’s always a favourite at our table.  This recipe is really simple and the result is perfectly cooked chicken with juicy flesh and crispy skin, with hints of sage. Up until fairly recently we always used the rotisserie to cook chicken, but with that no longer an option (apartment living!).  I have…

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There isn’t a whole lot I like about winter, but juicy blood oranges are one of the few things that I can’t get enough of.  The colours are just gorgeous and I love love love orange salads.   There is another one that I make regularly with rosewater, pistachios and goats cheese – but I’ll leave that for another post!  This citrus salad with fennel and…

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I really like celery but I don’t tend to use a lot of it in my cooking – not sure why!  I always seem to have a huge amount taking up prime real-estate in my tiny fridge – thanks to my mum who always seems to buy it.  Keen to use it up, I was…

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This recipe makes a large batch so you can freeze what’s left.  They defrost really well and are perfect for unexpected visitors or as a starter or light lunch.  The lamb filling has lots of spices along with mint and crumbly feta – really delicious.  I served it with a little golden kiwi fruit salsa (golden kiwi fruit, mint, drizzle of olive oil, salt & pepper).

The little dude thought they were pretty good, but he likes everything I make – bless him…

Enjoy xx

Moroccan lamb puff pastry triangles

1. 4 sheets puff pasty
2. 1 tablespoon oil
3. 1 onion; diced
4. 1 clove garlic; minced
5. 500 grams lamb mince
6. 2 teaspoon turmeric
7. 1 teaspoon ground coriander
8. 1 teaspoon cumin
9. 1/4 cup stock (or water)
10. 1 teaspoon salt
11. 1/2 cup mint; roughly chopped
12. 200 grams crumbly feta;
13. Egg white from 1 egg and a little water; as a wash for the pastry.

1. Add oil to a frying pan and sauté the onion and garlic until tender. Add the coriander, turmeric and cumin and stir for a minutes or so. Lower heat to medium-high and cook the mince, add the stock and stir through. Once cooked turn off the heat and stir through the mint and feta.
2. Pre-heat oven to 200 degrees C (400 degrees F). Cut the pasty into 9 squares. Hold the pasty square in your hand and add 2 teaspoons of the filling. Add a little water to the edges of the pastry and fold the corners together so you have a triangle. Using a folk, crimp the edge well. Repeat until all the pasty is used.
3. Add to a baking tray and brush with the egg white and water wash. Cook for 10 minutes or until the pastry is lovely and golden.

1. Suitable to freeze. If you plan on freezing some I would recommend cooking them until barely golden. When ready to use, take out of the freezer and place in the oven and cook until heated through and golden brown.

Little Big H http://littlebigh.com/

This recipe makes a large batch so you can freeze what’s left.  They defrost really well and are perfect for unexpected visitors or as a starter or light lunch.  The lamb filling has lots of spices along with mint and crumbly feta – really delicious.  I served it with a little golden kiwi fruit salsa (golden kiwi fruit, mint, drizzle of olive oil, salt & pepper).

The little dude thought they were pretty good, but he likes everything I make – bless him…

Enjoy xx

Moroccan lamb puff pastry triangles

1. 4 sheets puff pasty
2. 1 tablespoon oil
3. 1 onion; diced
4. 1 clove garlic; minced
5. 500 grams lamb mince
6. 2 teaspoon turmeric
7. 1 teaspoon ground coriander
8. 1 teaspoon cumin
9. 1/4 cup stock (or water)
10. 1 teaspoon salt
11. 1/2 cup mint; roughly chopped
12. 200 grams crumbly feta;
13. Egg white from 1 egg and a little water; as a wash for the pastry.

1. Add oil to a frying pan and sauté the onion and garlic until tender. Add the coriander, turmeric and cumin and stir for a minutes or so. Lower heat to medium-high and cook the mince, add the stock and stir through. Once cooked turn off the heat and stir through the mint and feta.
2. Pre-heat oven to 200 degrees C (400 degrees F). Cut the pasty into 9 squares. Hold the pasty square in your hand and add 2 teaspoons of the filling. Add a little water to the edges of the pastry and fold the corners together so you have a triangle. Using a folk, crimp the edge well. Repeat until all the pasty is used.
3. Add to a baking tray and brush with the egg white and water wash. Cook for 10 minutes or until the pastry is lovely and golden.

1. Suitable to freeze. If you plan on freezing some I would recommend cooking them until barely golden. When ready to use, take out of the freezer and place in the oven and cook until heated through and golden brown.

Little Big H http://littlebigh.com/

This recipe makes a large batch so you can freeze what’s left.  They defrost really well and are perfect for unexpected visitors or as a starter or light lunch.  The lamb filling has lots of spices along with mint and crumbly feta – really delicious.  I served it with a little golden kiwi fruit salsa (golden kiwi fruit, mint, drizzle of olive oil, salt & pepper).

The little dude thought they were pretty good, but he likes everything I make – bless him…

Enjoy xx

Moroccan lamb puff pastry triangles

1. 4 sheets puff pasty
2. 1 tablespoon oil
3. 1 onion; diced
4. 1 clove garlic; minced
5. 500 grams lamb mince
6. 2 teaspoon turmeric
7. 1 teaspoon ground coriander
8. 1 teaspoon cumin
9. 1/4 cup stock (or water)
10. 1 teaspoon salt
11. 1/2 cup mint; roughly chopped
12. 200 grams crumbly feta;
13. Egg white from 1 egg and a little water; as a wash for the pastry.

1. Add oil to a frying pan and sauté the onion and garlic until tender. Add the coriander, turmeric and cumin and stir for a minutes or so. Lower heat to medium-high and cook the mince, add the stock and stir through. Once cooked turn off the heat and stir through the mint and feta.
2. Pre-heat oven to 200 degrees C (400 degrees F). Cut the pasty into 9 squares. Hold the pasty square in your hand and add 2 teaspoons of the filling. Add a little water to the edges of the pastry and fold the corners together so you have a triangle. Using a folk, crimp the edge well. Repeat until all the pasty is used.
3. Add to a baking tray and brush with the egg white and water wash. Cook for 10 minutes or until the pastry is lovely and golden.

1. Suitable to freeze. If you plan on freezing some I would recommend cooking them until barely golden. When ready to use, take out of the freezer and place in the oven and cook until heated through and golden brown.

Little Big H http://littlebigh.com/

This recipe makes a large batch so you can freeze what’s left.  They defrost really well and are perfect for unexpected visitors or as a starter or light lunch.  The lamb filling has lots of spices along with mint and crumbly feta – really delicious.  I served it with a little golden kiwi fruit salsa (golden kiwi fruit, mint, drizzle of olive oil, salt & pepper).

The little dude thought they were pretty good, but he likes everything I make – bless him…

Enjoy xx

Moroccan lamb puff pastry triangles

1. 4 sheets puff pasty
2. 1 tablespoon oil
3. 1 onion; diced
4. 1 clove garlic; minced
5. 500 grams lamb mince
6. 2 teaspoon turmeric
7. 1 teaspoon ground coriander
8. 1 teaspoon cumin
9. 1/4 cup stock (or water)
10. 1 teaspoon salt
11. 1/2 cup mint; roughly chopped
12. 200 grams crumbly feta;
13. Egg white from 1 egg and a little water; as a wash for the pastry.

1. Add oil to a frying pan and sauté the onion and garlic until tender. Add the coriander, turmeric and cumin and stir for a minutes or so. Lower heat to medium-high and cook the mince, add the stock and stir through. Once cooked turn off the heat and stir through the mint and feta.
2. Pre-heat oven to 200 degrees C (400 degrees F). Cut the pasty into 9 squares. Hold the pasty square in your hand and add 2 teaspoons of the filling. Add a little water to the edges of the pastry and fold the corners together so you have a triangle. Using a folk, crimp the edge well. Repeat until all the pasty is used.
3. Add to a baking tray and brush with the egg white and water wash. Cook for 10 minutes or until the pastry is lovely and golden.

1. Suitable to freeze. If you plan on freezing some I would recommend cooking them until barely golden. When ready to use, take out of the freezer and place in the oven and cook until heated through and golden brown.

Little Big H http://littlebigh.com/

This recipe makes a large batch so you can freeze what’s left.  They defrost really well and are perfect for unexpected visitors or as a starter or light lunch.  The lamb filling has lots of spices along with mint and crumbly feta – really delicious.  I served it with a little golden kiwi fruit salsa (golden kiwi fruit, mint, drizzle of olive oil, salt & pepper).

The little dude thought they were pretty good, but he likes everything I make – bless him…

Enjoy xx

Moroccan lamb puff pastry triangles

1. 4 sheets puff pasty
2. 1 tablespoon oil
3. 1 onion; diced
4. 1 clove garlic; minced
5. 500 grams lamb mince
6. 2 teaspoon turmeric
7. 1 teaspoon ground coriander
8. 1 teaspoon cumin
9. 1/4 cup stock (or water)
10. 1 teaspoon salt
11. 1/2 cup mint; roughly chopped
12. 200 grams crumbly feta;
13. Egg white from 1 egg and a little water; as a wash for the pastry.

1. Add oil to a frying pan and sauté the onion and garlic until tender. Add the coriander, turmeric and cumin and stir for a minutes or so. Lower heat to medium-high and cook the mince, add the stock and stir through. Once cooked turn off the heat and stir through the mint and feta.
2. Pre-heat oven to 200 degrees C (400 degrees F). Cut the pasty into 9 squares. Hold the pasty square in your hand and add 2 teaspoons of the filling. Add a little water to the edges of the pastry and fold the corners together so you have a triangle. Using a folk, crimp the edge well. Repeat until all the pasty is used.
3. Add to a baking tray and brush with the egg white and water wash. Cook for 10 minutes or until the pastry is lovely and golden.

1. Suitable to freeze. If you plan on freezing some I would recommend cooking them until barely golden. When ready to use, take out of the freezer and place in the oven and cook until heated through and golden brown.

Little Big H http://littlebigh.com/

This recipe makes a large batch so you can freeze what’s left.  They defrost really well and are perfect for unexpected visitors or as a starter or light lunch.  The lamb filling has lots of spices along with mint and crumbly feta – really delicious.  I served it with a little golden kiwi fruit salsa (golden kiwi fruit, mint, drizzle of olive oil, salt & pepper).

The little dude thought they were pretty good, but he likes everything I make – bless him…

Enjoy xx

Moroccan lamb puff pastry triangles

1. 4 sheets puff pasty
2. 1 tablespoon oil
3. 1 onion; diced
4. 1 clove garlic; minced
5. 500 grams lamb mince
6. 2 teaspoon turmeric
7. 1 teaspoon ground coriander
8. 1 teaspoon cumin
9. 1/4 cup stock (or water)
10. 1 teaspoon salt
11. 1/2 cup mint; roughly chopped
12. 200 grams crumbly feta;
13. Egg white from 1 egg and a little water; as a wash for the pastry.

1. Add oil to a frying pan and sauté the onion and garlic until tender. Add the coriander, turmeric and cumin and stir for a minutes or so. Lower heat to medium-high and cook the mince, add the stock and stir through. Once cooked turn off the heat and stir through the mint and feta.
2. Pre-heat oven to 200 degrees C (400 degrees F). Cut the pasty into 9 squares. Hold the pasty square in your hand and add 2 teaspoons of the filling. Add a little water to the edges of the pastry and fold the corners together so you have a triangle. Using a folk, crimp the edge well. Repeat until all the pasty is used.
3. Add to a baking tray and brush with the egg white and water wash. Cook for 10 minutes or until the pastry is lovely and golden.

1. Suitable to freeze. If you plan on freezing some I would recommend cooking them until barely golden. When ready to use, take out of the freezer and place in the oven and cook until heated through and golden brown.

Little Big H http://littlebigh.com/

This recipe makes a large batch so you can freeze what’s left.  They defrost really well and are perfect for unexpected visitors or as a starter or light lunch.  The lamb filling has lots of spices along with mint and crumbly feta – really delicious.  I served it with a little golden kiwi fruit salsa (golden kiwi fruit, mint, drizzle of olive oil, salt & pepper).

The little dude thought they were pretty good, but he likes everything I make – bless him…

Enjoy xx

Moroccan lamb puff pastry triangles

1. 4 sheets puff pasty
2. 1 tablespoon oil
3. 1 onion; diced
4. 1 clove garlic; minced
5. 500 grams lamb mince
6. 2 teaspoon turmeric
7. 1 teaspoon ground coriander
8. 1 teaspoon cumin
9. 1/4 cup stock (or water)
10. 1 teaspoon salt
11. 1/2 cup mint; roughly chopped
12. 200 grams crumbly feta;
13. Egg white from 1 egg and a little water; as a wash for the pastry.

1. Add oil to a frying pan and sauté the onion and garlic until tender. Add the coriander, turmeric and cumin and stir for a minutes or so. Lower heat to medium-high and cook the mince, add the stock and stir through. Once cooked turn off the heat and stir through the mint and feta.
2. Pre-heat oven to 200 degrees C (400 degrees F). Cut the pasty into 9 squares. Hold the pasty square in your hand and add 2 teaspoons of the filling. Add a little water to the edges of the pastry and fold the corners together so you have a triangle. Using a folk, crimp the edge well. Repeat until all the pasty is used.
3. Add to a baking tray and brush with the egg white and water wash. Cook for 10 minutes or until the pastry is lovely and golden.

1. Suitable to freeze. If you plan on freezing some I would recommend cooking them until barely golden. When ready to use, take out of the freezer and place in the oven and cook until heated through and golden brown.

Little Big H http://littlebigh.com/

This recipe makes a large batch so you can freeze what’s left.  They defrost really well and are perfect for unexpected visitors or as a starter or light lunch.  The lamb filling has lots of spices along with mint and crumbly feta – really delicious.  I served it with a little golden kiwi fruit salsa (golden kiwi fruit, mint, drizzle of olive oil, salt & pepper).

The little dude thought they were pretty good, but he likes everything I make – bless him…

Enjoy xx

Moroccan lamb puff pastry triangles

1. 4 sheets puff pasty
2. 1 tablespoon oil
3. 1 onion; diced
4. 1 clove garlic; minced
5. 500 grams lamb mince
6. 2 teaspoon turmeric
7. 1 teaspoon ground coriander
8. 1 teaspoon cumin
9. 1/4 cup stock (or water)
10. 1 teaspoon salt
11. 1/2 cup mint; roughly chopped
12. 200 grams crumbly feta;
13. Egg white from 1 egg and a little water; as a wash for the pastry.

1. Add oil to a frying pan and sauté the onion and garlic until tender. Add the coriander, turmeric and cumin and stir for a minutes or so. Lower heat to medium-high and cook the mince, add the stock and stir through. Once cooked turn off the heat and stir through the mint and feta.
2. Pre-heat oven to 200 degrees C (400 degrees F). Cut the pasty into 9 squares. Hold the pasty square in your hand and add 2 teaspoons of the filling. Add a little water to the edges of the pastry and fold the corners together so you have a triangle. Using a folk, crimp the edge well. Repeat until all the pasty is used.
3. Add to a baking tray and brush with the egg white and water wash. Cook for 10 minutes or until the pastry is lovely and golden.

1. Suitable to freeze. If you plan on freezing some I would recommend cooking them until barely golden. When ready to use, take out of the freezer and place in the oven and cook until heated through and golden brown.

Little Big H http://littlebigh.com/

This recipe makes a large batch so you can freeze what’s left.  They defrost really well and are perfect for unexpected visitors or as a starter or light lunch.  The lamb filling has lots of spices along with mint and crumbly feta – really delicious.  I served it with a little golden kiwi fruit salsa (golden kiwi fruit, mint, drizzle of olive oil, salt & pepper).

The little dude thought they were pretty good, but he likes everything I make – bless him…

Enjoy xx

Moroccan lamb puff pastry triangles

1. 4 sheets puff pasty
2. 1 tablespoon oil
3. 1 onion; diced
4. 1 clove garlic; minced
5. 500 grams lamb mince
6. 2 teaspoon turmeric
7. 1 teaspoon ground coriander
8. 1 teaspoon cumin
9. 1/4 cup stock (or water)
10. 1 teaspoon salt
11. 1/2 cup mint; roughly chopped
12. 200 grams crumbly feta;
13. Egg white from 1 egg and a little water; as a wash for the pastry.

1. Add oil to a frying pan and sauté the onion and garlic until tender. Add the coriander, turmeric and cumin and stir for a minutes or so. Lower heat to medium-high and cook the mince, add the stock and stir through. Once cooked turn off the heat and stir through the mint and feta.
2. Pre-heat oven to 200 degrees C (400 degrees F). Cut the pasty into 9 squares. Hold the pasty square in your hand and add 2 teaspoons of the filling. Add a little water to the edges of the pastry and fold the corners together so you have a triangle. Using a folk, crimp the edge well. Repeat until all the pasty is used.
3. Add to a baking tray and brush with the egg white and water wash. Cook for 10 minutes or until the pastry is lovely and golden.

1. Suitable to freeze. If you plan on freezing some I would recommend cooking them until barely golden. When ready to use, take out of the freezer and place in the oven and cook until heated through and golden brown.

Little Big H http://littlebigh.com/