meals that make sense
Header viagra online cialis online phentermine


April 16th, 2014 | Posted by Rebekah in Uncategorized - (0 Comments)

securedownload (20)

Every good BBQ needs a great coleslaw dish.  I generally find coleslaw recipes to be a bit hit and miss, and bought coleslaw tastes like vinegar, but the dressing I have used in this dish adds a bit of sweetness and it got a thumbs up from my family.  It will be perfect for the BBQ’s and picnics we’re trying to cram in while this beautiful weather holds out.  I have only used white cabbage because that’s all I could get my hands on at the shops today, but that’s ok, because I think the kids find the red cabbage a bit too bitter for their liking.


1/2 Cabbage, finely shredded

3 Carrots, finely shredded

8 Spring Onions, thinly sliced on the diagonal


1 Cup Whole- Egg Mayonnaise

1/2 Cup Sour Cream

2 Tbl Wholegrain Mustard

1 1/2 Tbl Honey

2 tsp Lemon Rind, finely grated


Combine the mayonnaise, sour cream, mustard, honey and lemon rind in a bowl and stir to combine.

Place the cabbage, carrots and spring onions in a large salad bowl.

Add 1/2 of the dressing to the cabbage mixture and stir thoroughly before adding the remaining dressing.  This recipe makes quite a lot of dressing, so you may like to add a little at a time until you get it how you like it.

Happy Holidays!

Notes:  You can get fancy and use 1/4 white and 1/4 red cabbage if you can get your hands on a red one.



I wanted something quick and easy to wrap up in my Homemade Tortillas this week, so I came up with this slightly spicy Shredded BBQ Beef.  And the best part is it’s a Crockpot Recipe.  That’s right, chuck it all in, then walk away until dinner time.

Shredded BBQ Beef


securedownload (17)1 Large Blade Roast (I used a 2kg roast because I am feeding an army, but yours doesn’t need to be that large)

1 tsp Cumin

1/2 tsp Paprika

1/2 tsp Fennel Seeds

1/2 tsp Cinnamon

Home-made BBQ Sauce (recipe below)


Place the cumin, paprika, fennel seeds and cinnamon in a small bowl and stir to combine.

Place the roast into your Crockpot and sprinkle the spices over the top and sides of your roast.

Pour your Home-made BBQ Sauce over the top of the roast and cook on LOW until cooked through.

Once the meat is cooked through, remove from the Crockpot to a large pan or cutting board and shred using two forks. Place meat back into the juices in the Crockpot and keep on WARM setting until needed.  Remove meat from juices just before serving.

Notes:  Cooking times will vary according to the Crockpot you are using.  Refer to your Manual for Cooking Times.

Now, the BBQ Sauce.  I thought I was a bit clever with this one.  I couldn’t bare the thought of tipping bottled BBQ sauce over the top of my roast, and as it turns out, it takes no time at all, and no fancy ingredients to make your own.

Home-Made BBQ Sauce


1/2 Cup Tomato Puree

2 Tbl Brown Sugar

2 Tbl Worcestershire Sauce

1 Tbl Apple Cider Vinegar

1 Dash Tabasco

1 Clove Garlic, crushed

1/4 tsp Mustard Powder

1/4 tsp Salt


Place all of the ingredients into a small saucepan and whisk together over a medium heat.

Bring the mixture to a simmer until the sugar has dissolved, then remove from the heat.

Allow to cool slightly before using.

This recipe is an adaptation of a recipe found at

Homemade Tortillas

April 15th, 2014 | Posted by Rebekah in Uncategorized - (0 Comments)

securedownload (19)


Think Home-made Tortillas are a little out of your league?  Shame on you!  Even my kids can make these ones, and they have.  It’s another recipe for us to add to our Kids Cookbook this year.

We live on Tortillas in this house, and they cost me a small fortune.  Could they really be that easy to make?  Well, yes they can, and yes they are.  And here’s how:

Homemade Tortillas

Makes 16

(Oh, and Tortillas Freeze well!)


4 Cups Plain Flour

1 tsp Salt

1 1/2 Cups Water

6 Tbl Olive Oil

That’s It!  How El Cheapo is that?


Place all of the ingredients in a large mixing bowl and stir to combine thoroughly.

I used my hands, because I find doughs and pastries always come together and have a better texture if you use your hands.  Isn’t that true of Pasta making too?  I actually don’t know because I have never made pasta, but I have watched my son and hands it is.

When all of the ingredients have combined transfer to a floured surface and knead for a minute or so.

Divide the mixture into 16 balls of equal size.

securedownload (18)

Roll the balls out until they are quite thin.  The first couple of times I wound up with all kinds of shapes, and this was especially true when I let the kids have a go.  But then I figured out that if you roll out from the centre, first to the top, then to the right, then the bottom, then to the left side, then back to the top (in other words moving around the circle in a clockwise direction), you actually end up with something that closely resembles the shape of a tortilla.

Lightly oil or  spray a fry pan and cook each tortilla for a minute or so on each side and you’re done.  You’ve made your own Tortilla!

Now, what are you going wrap up in these beauties?  Well, stay tuned, because I also came up with a spectacular recipe for Shredded BBQ Beef and one for Coleslaw.  A perfect match.

Notes:  After lots of practice I discovered that you don’t need to re-oil your pan after each tortilla, they cook better with a minimal amount of oil.  Using a non-stick pan is a good idea too.

I should also mention that this magnificent meal combination was inspired by BabyMac’s post on easy holiday food.

Chicken Caesar Salad Wraps

April 7th, 2014 | Posted by Rebekah in Uncategorized - (0 Comments)

securedownload (27)

Plagued by a sudden urge to visit a McDonald’s Drive-through to buy a Chicken Caesar Salad Wrap?  You might like to have a re-think and try these instead.  You could be munching away on their awesomeness in less time than it would take you to grab your keys, jump in the car and head for Maccas.  I’d better watch myself, because if I make too many lunches like this one, Mr8 is going to expect me to whip up something like  this every day.

I have used a bought BBQ chicken because Mr8 was actually at the shops when I was deciding what to make for lunch and I gave him a call and asked him to grab me one, but if you prefer to cook and shred your own chicken breasts, go for it. Shredded chicken is one of the handiest things you can keep in your freezer and I really need to stock-up over the school holidays.  All of the other ingredients are pretty much pantry staples, so you are likely to already have them in your kitchen, which is why this dish makes a great last minute lunch.

Chicken Caesar Salad Wraps


1/4 Cup Mayonnaise (I used whole-egg, but lite or regular will do fine)

1/4 Cup Parmesan Cheese, grated

2 Tbl Fresh Lemon Juice

1 Tbl Worcestershire Sauce

1 Tbl Dijon Mustard

1 Clove Garlic, finely minced

1/4 Cup Olive Oil

1 Large BBQ Chicken or approx. 4 large Chicken Breasts, cooked and shredded

1 Lettuce (I used an iceberg), leaves washed and torn

4-6 Tortillas or Wraps (how many you make depends on how much filling you use in each one)


In a small mixing bowl, place the mayonnaise, parmesan cheese, lemon juice, worcestershire sauce, dijon mustard, and garlic, stirring to combine.

Gradually add the olive oil, whisking as you pour to ensure it is thoroughly combined.  Set aside until needed.

Shred the meat from your BBQ chicken into bite-sized pieces and place in a large mixing bowl.

Toss the washed and torn lettuce leaves together with the chicken.

Pour the sauce mixture over the chicken and lettuce and give it all a good toss together to ensure the sauce is evenly distributed throughout the salad.

Divide the mixture evenly amongst your tortillas/wraps, roll up and serve.

Source of Original Recipe:

securedownload (9)


I feel a cool change may be imminent, so I’m making the most of this beautiful weather and having as many BBQ’s as I possibly can. Hmmm, I’ve probably mentioned that before, but I’m crossing my fingers that these beautiful days stick around this weekend.  Now, we all know that BBQ’s need side dishes and  I have seen this dish pop up all over the web lately and it has always looked so delish, so I decided to serve it Christmas day alongside my Baked Ham and Garlic Lemon Roasted Chickens, and it didn’t disappoint.  Even my pumpkin-hating husband tucked in and came back for seconds.  Retro Mummy actually inspired me to try this dish. Not that I needed much convincing, I love pumpkin.  And did I mention that her Christmas spread looked amazing!  I’ll spend Christmas at your place any time Corrie.

There are a few different versions of this dish floating around, but I decided to use one of my favourite dressings from Diabetic Living Magazine because it was so close to Retro Mummy’s version.  It basically uses the same ingredients, just slightly different measurements.

Roast Pumpkin, Feta and Spinach Salad


1/2 Butternut Pumpkin, peeled and cubed

200g Feta

1 Bag Baby Spinach Leaves, washed and dried

1/2 Cup Pinenuts, toasted


1/4 Cup Balsamic Vinegar

1/2 Cup Olive Oil

1 Tbl Mustard

1 Tbl Honey

Salt and Pepper


Preheat your oven to 180C.

Place your pumpkin cubes on a lined baking tray, drizzle with some olive oil and season with salt and pepper.  I gave my pumpkin a good toss with a spoon to ensure it was completely coated with the oil and seasonings.

Bake until pumpkin is cooked through, but not soft and soggy.  You want it to still be slightly firm, no-one likes a soggy salad.  Set aside to cool while you make the rest of the salad.

Place your pinenuts in a frypan and place over a medium heat.  Nuts contain natural oils, so you don’t need to add any to the pan.  This also means they have a tendency to burn quickly, so make sure you keep and eye on them and toss them around to prevent them from burning.

Combine your dressing ingredients in a bowl or jug and give a good whisk to combine.

Spread your Baby Spinach Leaves across the bottom of your serving tray and lay your cooked pumpkin over the top. Crumble the feta cheese over the pumpkin and spinach, and sprinkle with the roasted pinenuts.  Spoon your dressing over the salad and you’re ready to serve.


Notes:  You can substitute  Dijon Mustard in the dressing for a slightly different flavour.

Recipe Source:

Glazed Orange Scones

March 30th, 2014 | Posted by Rebekah in Uncategorized - (0 Comments)



Whenever I’m planning to bake a cake, the Love of My Life chimes in with “An Orange Cake?”  No dear, not everyone in this house loves Orange Cake more than any other cake in the world.  Some of us like lemons and Chocolate!  And then, if I choose to go with another flavour I always feel guilty.  It’s silly, I know.  How boring and totally unfair would it be if every cake I made was Orange flavoured?  But when I saw these Glazed Orange Scones I knew Mr8 was going to proclaim me “Housewife of the Year”.  They’re incredibly easy, very cute and extremely light.  Mr8 and the kids devoured them and were very disappointed that this recipe only made eight.  That’s only one each in this house.

The only thing I have changed is the Orange Glaze.  It just wasn’t quite right, and even though I used unsalted butter,the mixture split and looked curdled….YUK!!  So I added heaps more icing sugar and Orange Juice until it looked just right.  Kind of like slightly runny icing.  Just don’t make it too runny or it won’t stick to your scones and will run right off  all over the plate. And the scones are really too light to dip into the icing as suggested, I found they just fell apart, so I ended up pouring the icing over the top and letting it drizzle over the sides.  Incredibly Yummy and a must-try for any morning or afternoon tea, especially if  you’re needing to show off a little.

Glazed Orange Scones


1/3 Cup Sugar

Zest of two Medium Oranges

2 Cups Plain Flour

1 tsp Baking Powder

1/4 tsp Baking Soda

1/2 tsp Salt

8 Tbl Unsalted Butter, frozen

1/2 Cup Sour Cream (I used Lite)

1 Large Egg

For the Glaze:

3 Tbl Unsalted Butter, melted

1-2 Cups Icing Sugar

1/2 tsp Vanilla Extract

Juice from approx. 1/2 an Orange (start with 2 Tbl and add a little at a time as you add your icing sugar)


Preheat your oven to 200C.

In a medium bowl, combine the sugar and the orange zest, mixing together with your fingers until the sugar is moistened and fragrant.

Add the flour, baking powder, baking soda and salt and mix until combined.

Grate the butter into the mixture using the large holes on the grater and use your fingers to work the butter into the flour mixture as you would if you were making scones or pastry, until it resembles coarse breadcrumbs.

Place the egg and the sour cream in a small bowl and whisk together until smooth.

Using a fork, stir the sour cream mixture into the dry ingredients until the mixture comes together to form a large ball of dough.

Place the dough on a lightly floured board and use your hand to shape it into a disc shape approx 2cm thick.


Use a sharp knife to cut the disc into 8 triangles.


Place the triangles on a baking tray lined with baking paper and bake for approx. 15 minutes or until golden.

Set scones aside to cool while you make the glaze.

To make the Glaze:

OK, this is the part where you are going to have to use your own judgement because I didn’t like the glaze in this recipe.

In a medium sized mixing bowl, whisk together the melted butter, icing sugar, vanilla and 2 tablespoons of the orange juice.

I continued to add about 1/4 Cup of icing sugar at a time and a little more orange juice until the glaze reached my desired consistency.


Pour the glaze over the top of your scones allowing it to drizzle over the sides.  If you wish you can use up all of your glaze by double glazing your scones.  The more glaze the better in my opinion.

Happy Baking!

Source of Original Recipe:

Moroccan Chicken Kebabs

March 11th, 2014 | Posted by Rebekah in Uncategorized - (0 Comments)

There’s nothing like planning a BBQ only to discover that you have been using it so much lately that you are out of Gas, and there are no BBQ Rocks for the Weber either.  That was me the other night, but not to worry, Mr 8 recently bought me an electric grill plate, which he really intended for his pancakes, but I have since found to have many, many other uses.  Like cooking enough Chicken Kebabs in one go to feed our family of 8.  These Kebabs were a huge hit with the Kids and went perfectly with with this Lemon Parsley Rice and Grilled Marinated Vegetables.

Moroccan Chicken Kebabs


6-8 Boneless, Skinless Chicken Breast, cut on the diagonal into strips (so they resemble tenderloins in size)

1/2 Cup Lemon Juice

2 Tbl Oil

1 Tbl Honey

2 Garlic Cloves, crushed

2 tsp Cumin

2 tsp Salt

1 tsp Turmeric

1/2 tsp Cayenne Pepper

1/3 tsp Cinnamon

Kebab Skewers soaked for about 20 minutes in water to prevent them from burning during cooking (unless you are using metal skewers)


Place all of the ingredients except for the chicken strips into a large Zip-Lock Bag.

Seal the bag and swish the ingredients around to form your marinade.

(If you know me at all, you will know that the word Swish is part of my cooking vocabulary)

Open the bag and add your strips of chicken.  Swish it all around until the chicken is completely coated in the marinade.

Seal the bag, expelling as much air as you can and sit the bag in a large dish or tray and place it in the fridge for at least an hour until needed.  I like to turn the bag over any time I think of it to make sure the chicken is evenly marinated.

When you are ready to BBQ, thread your chicken strips onto your Kebab Skewers and discard the marinade.

Cook on your Grill until the chicken is cooked through.

Source of Original Marinade Recipe:

Citrus Tart

December 4th, 2013 | Posted by Rebekah in Uncategorized - (0 Comments)

securedownload (38)

We don’t entertain much.  It’s not that we don’t like our friends, it’s just that  with so many little ones in the house, by the time the weekend arrives, we are POOPED!!  And the thought of all that cleaning, shopping and preparing is just too much for these two tired parents to comprehend.  But this weekend we took the plunge.  I have just finished spring cleaning the house, so it’s looking pretty respectable, and I know my best friend and her husband honestly truly don’t judge their friends by how tidy their houses are, so we invited them over for a “Pre-Christmas, If we don’t do it now we never will BBQ”.  Of course we had a doozy of a storm come through right about BBQ time, but the kids enjoyed each others company, my friend and I chatted above the forever rising noise level while our other halves sat peacefully on the covered verandah BBQ-ing surrounded by rain and lightening.  Hmmmm, who had the better deal there?

We didn’t fuss too much, we had some nibblies, marinated some steaks, made a salad, bought a couple of salads (Yes!  I bought salads!  Sometimes you only have so much time and you just have to be honest with yourself and admit that you just can’t do everything!  There, I said it “I can’t do everything!”} And I gave in and made only one dessert instead of two, and this is it, Citrus Tart.  It’s my take on Key Lime Pie, but I have never ever seen limes in Australia specifically stamped as Key Limes, so I took some advice from the internet and added a little lemon juice to tart-up the flavour a bit in the absence of these mystery limes.  Oh, and the kids had Chocolate Paddle Pops…..from a box!

I tried this recipe earlier in the week and it got the OMG! response from Mr 8, so I knew it was the perfect quick dessert for our last minute BBQ.  When I say quick, I mean ready in half an hour if you buy the base quick, which is hard to believe, because in my humble (made it myself) opinion, it’s pretty spectacular, and I dare say it may just make an appearance on our Christmas table this year instead of my famous Lemon Meringue Pie.  My waist line on the other hand may not be so impressed by it’s appearance, because it’s pretty hard to stop at one slice.  Not good I tell you!  Not good at all!

Citrus Tart


1 Store bought tart base, or 1 batch of this base recipe


securedownload (36)4 Egg Yolks (I freeze the whites in snap-lock bags for later use)

Juice of 3 small limes (about 1/2 Cup)

Juice of 1 medium sized Lemon ( about 1/4 Cup)

1 tsp Lime Zest

1/2 tsp Lemon Zest

1 Can Sweetened Condensed Milk (I used lite)

1/2 Cup Sour Cream (again, I used lite)

Whipped Cream or Ice-Cream to serve (completely optional, but highly recommended!)


Prepare your tart base as per packet instructions, or whip up your own base using the above recipe.

Preheat your oven to 160C.

Combine all filling ingredients in a medium sized mixing bowl and whisk until smooth.

Pour into prepared tart base and place into the oven for 15 minutes until filling is set.

If the top of your tart starts to caramelize you have left it in slightly too long, and remove immediately.

Let the tart cool to room temperature, or place into the fridge to speed things up (Yes, that’s what I do)

Once chilled, slice and serve with whipped cream or ice-cream on the side.  This kind of breaks the tartiness a little, but if you’re like me and you like the twang of citrus, serve as-is.

Source of Original Recipe:



Ginger Beef

November 12th, 2013 | Posted by Rebekah in Uncategorized - (0 Comments)

securedownload (9)


I have been so busy exercising my Mummyness lately (that’s code for cleaning and re-organising my house) that I haven’t had time to share some of the great recipes I collected from my mother-in-law’s stash of cookbooks.  But today I have decided to take a quick break and share this recipe for Ginger Beef.  We like it so much we have had it twice in the last week.  Well, the fact that it’s super-quick and I generally have all of the ingredients in my kitchen is another reason we have had it twice in the last week, but I’m going to go with “We really like it!”  Mr 8 tells me the flavours are very authentic and it’s just like he has it in Malaysia, which has practically been his home away from home for the last 10 years, so that’s pretty decent praise, don’t you think?!

I added some sliced chilli to the recipe, so if you don’t think the kids can handle it, just exclude it and you’ll still have a great mid-week meal.

Ginger Beef

Serves 4


500g Rump steak, thinly sliced

2 tsp Cornflour

2 tsp Oil

1 tsp Soy Sauce

125g Piece Ginger

2 Tbl White Vinegar

2 tsp Sugar

1 tsp Salt

2 Tbl Oil

1 Red or Green Capsicum, roughly chopped

6 Shallots, thinly sliced

1 Red Chilli, thinly sliced

Rice to serve


Place the thinly sliced steak in a bowl.

Combine the cornflour, oil and soy sauce in a small bowl, mix well and then pour mixture over the steak.

Stir to ensure steak is thoroughly coated with the marinade and set aside for at least 20 minutes. (I pop mine back in the fridge, just to be safe)

Thinly slice the ginger and place it in another bowl along with the vinegar, sugar and salt.  Marinate for 20 minutes or longer.

Heat extra oil in a wok or pan and add the meat slices, gradually spreading out in the pan.

Brown both sides, cooking quickly and only until the meat is tender.

Remove meat from the pan.

Add the ginger and liquid to the pan along with the capsicum, shallots and chilli (reserving a few slices for garnish).

Cook quickly, stirring for 2-3 minutes.

Return the meat to the pan and cook for a further minute, stirring constantly.

Serve over rice, garnished with thinly sliced chilli and shallots.

Source of Original Recipe:  Women’s Weekly Chinese Cookery Class Cookbook


Grandparents Day at Kindy

November 1st, 2013 | Posted by Rebekah in Uncategorized - (0 Comments)


Yesterday Miss 3 (almost four now!) and I dropped the big kids off at school and then headed off to pick up Grandma and take her to Grandparents Day at our Kindy.  We LOVE our Kindy!  Which is probably why for the past 7 years one, and sometimes two of our kids have been going there.  So that makes this our 7th Grandparents Day, and we have loved every one of them.  It’s such a special day,and the kids get such a kick out of having their grandparents (or Special Person) join in playing with playdough, reading books, singing songs, dancing, painting or playing in the sandpit.  And it’s obvious from watching that the grandparents love it too.  Each child paints their own canvass to present to their Grandparent/s and they are displayed with pride in their classroom. Just check out these budding artists:



One of the things I love most about our C&K Kindy (and there are so many things I love), is the playground.  It has everything a child needs to  explore and learn while making new friends.  I tell Mr8 it’s magical!  There’s a wooden fort and cubby with a bridge to cross that is shadowed by a beautiful Mulberry Tree that supplies leaves for their Silk Worms each year, a wooden Double Decker Bus (you can drive, or go up the stairs and ride on the top level) that has chalk board walls, swings, a shaded sandpit, herb, vegetable and flower gardens planted by the children and my absolute favourite, THE MUD PIT!!  Hands up if you didn’t play in mud every chance you got as a child!  Obviously I’m not a mum who worries if her child comes home covered in mud or paint.  It just means they have had a great time, which is what they are there for.

And to top it off, the playground overlooks a beautiful park full of amazing trees.  In my opinion, it makes for a good old fashioned childhood. This year a new family has moved into our Kindy, a Tawny Frog Mouth and her three babies who were watching with great interest as the children played with their guests.  Aren’t they beautiful!


The morning finishes with a Morning Tea supplied by the parents.  It’s a bring a plate thing, and this year I decided to bring this Coconut and Passionfruit Slice that I found over at Fat Mum Slim. I love Coconut, Passionfruit, Lemon and Condensed Milk, and this slice has all four.  Plus it takes no time at all to make, so it’s my new “Go-To Slice”.  In the rush of getting everyone ready for school and kindy I totally forgot to take a photo, but if you want to take a peek at what it looks like, you can check it out here.  I’m sure I will be making it again soon, so I’ll be sure to take a picture next time.

Coconut and Passionfruit Slice


1 Cup SR Flour

1 Cup Dessicated Coconut

1/2 Cup Caster Sugar (I just used regular)

100g Butter, melted

1 x 395 Can Condensed Milk (I used lite because that’s all I had)

Juice of 1 Large Lemon

2 Tbl Passionfruit Pulp (you can use canned)


Preheat your oven to 180C.

Lightly grease and line a slice tin with baking paper.

Combine the flour, coconut and sugar in a mixing bowl.

Add the melted butter and stir to combine thoroughly

Press mixture into your slice tin and place in the oven for 12 minutes, until golden brown.

While the base is cooking, grab another bowl and combine the condensed milk, lemon juice and passionfruit pulp and give it a good stir.

When the base is done, pour the condensed milk mixture over the top and pop it back into the oven for approximately 15 minutes, until it is just set.

Keep an eye on it though, you don’t want the topping to start to brown on top.

Allow to cool completely before slicing into squares.

Recipe Source:


cialis online cheap viagra xanax