Cook, Eat | Chorizo, Tomato and Paprika Free-range Egg Bake Recipe

Chorizo, Tomato and Paprika Free-range Egg Bake

Download recipe card here
Serves 2


1 tablespoon olive oil
80g chorizo,diced
1 clove garlic, crushed
1 small onion, fine dice
250g cherry tomatoes
4 free range eggs
1 cup cannellini beans with juice
Handful parsley,chopped Smoked paprika
1 French baguette


Sweat down the chorizo in the olive oil for a few minutes,add the diced onion and the garlic,fry for a few more minutes.Add the chopped cherry tomatoes and slowly stew until they are soft and breaking up. Add the cannellini beans and a touch of juice from the can or water if moisture is needed, then add chopped parsley. Season with sea salt.

Place in an earthenware dish and flatten gently then crack two eggs on top, bake in a preheated oven for 8-10 minutes until the eggs are just cooked. Sprinkle with smoked paprika and chopped parsley. Serve with crusty bread.

Nespresso Coffee Match – The Weekender

We all live for the weekends and with nowhere to go in a hurry mornings become a slow-burner. Breakfast becomes king and Nespresso Rosabaya de Colombia is the perfect companion to a morning spent enjoying the food and the change of pace.


Rosabaya de Colombia




Flowery & Fruity


Intensity 6 – Fruity Winey

Easy Greek Salad Recipe with Ghiotti Sicilian Green olives

We found we had an abundance of both cucumbers and capsicums in the weekend so Dave whipped up this amazing 5 minute salad which we enjoyed two ways; the first as an accompaniment to some hot salami and crackers as an afternoon snack and secondly as a side salad with our main meal.

Greek Salad with Ghiotti Sicilian Green Olives

  • De-pitt the Ghiotti olives by pressing down with the flat side of a chef’s knife and pop out the pitt, roughly chop
  • Roughly chop cucumber and red capsicum into desired size
  • Toss olives, cucumber and capsicum with olive oil, salt, pepper and feta cheese and serve.



Sugarfree Cupcake Recipe + Edmonds Classics Giveaway!

Sugar Free Cupcake Recipe NZ Mummy Blog

Of all the cookbooks I own, the most thumbed, the most flour coated, the one with the most pages stuck together with icing is The Edmonds Cookery Book.  It’s to this veritable kiwi institution that Dave and I turn for every tried and true family favorite.  There has been no greater compendium of the smells and tastes of my childhood with which to introduce my American husband to the food of New Zealand.  

So, with a little recipe modification on the cards, I knew I could rely on the rock solid foundation of the traditional Edmonds cupcake recipe. I had never tried a sugar substitute before as I’m quite a full fat, butter, gluten and sugar loving kind of girl, but, why consume extra calories when you don’t have to right?  Natvia sent me a box of their products to try, all natural sweeteners derived from the stevia plant.  I thought what the heck, might as well jump in the deep end and try and replicate the very traditional Edmonds Cup Cake recipe (modified for use with Natvia), complete with vanilla buttercream icing.  

First challenge: cupcakes.

Following the tips that were included in my package of Natvia, I switched out butter for oil 1:1, I increased the milk content from 1/4 cup to 1/2 cup and increased the baking powder content by 1 teaspoon.  Result: Perfect cupcakes!  These were moist, well formed, rose just the right amount and nice and flat, making icing easy.

Sugar Free Cupcake Recipe NZ Mummy Blog
Next challenge: Buttercream icing.

So one of the tips for using Natvia successfully in baking is to cream the butter on its own before adding sweetener.  Did this and made the recipe on the box of Natvia Icing Mix, and….. not bad.  A little grainy – you can see this in the image above – and there was a slight aftertaste present that is absent in the baked cake.  But, would I use it again?  Totally.  How many cupcakes do you, should you, eat in one sitting anyway?  I love that I could serve these to my kids and not worry about the sugar content. Nixie loved his cupcake by the way – and no mental-toddler-sugar-rush to deal with afterwards. Win.  Win.  Win.

Today sees the release of Edmonds Classics, a revised edition compiling New Zealand’s favorite Edmonds recipes as surveyed by The New Zealand Woman’s Weekly late last year.  New additions to the Top 20 include the classic Pavlova – of course – and Cinnamon Cream Oysters {?!}.  You can pick up this must-have kitchen essential wherever good books are sold for $29.99 or you can win one on my Facebook page by commenting on the competition image with your favorite Edmonds recipe!  Winner drawn Monday 20th April.

Edmonds Classics REcipe Book NZ Blogger

  • Sugar Free Cupcakes
    1. 1/2 cup Vegetable oil
    2. 1 tsp Vanilla Essence
    3. 1/2 cup Natvia Baking mix
    4. 2 Eggs
    5. 1 cup Flour
    6. 3 tsp Baking powder
    7. 1/2 cup milk
    1. Mix oil, vanilla and Natvia until light and fluffy.
    2. Add eggs one at a time
    3. Sift flour and baking powder, fold into mix
    4. Stir in milk
    5. Bake at 190° for 15 mins or until cupcakes spring back when lightly touched.
    Adapted from The Edmonds Cookery Book
    Adapted from The Edmonds Cookery Book

Cook Eat | Mini Frittata Recipe

We are crazy about eggs in this house {I’m pretty sure I’ve told you that about 100 times already!}, but everyone in our house LOVES eggs.  We go through around 2 trays a week and eat eggs made every way imaginable, a couple of times a week for breakfast, sometimes for lunch and sometimes for dinner.

We all know we shouldn’t miss breakfast, but research has shown that close to 400k adult kiwis skip breakfast Monday to Friday!  Thats mental, I’d actually wither and die if I skipped my morning meal!  My fave go-to recipe for quick eggs in the morning is Microwave Scrambled Eggs which I’ve shared with you before, but sometimes even 4 minutes is just not enough time to stop and chow.  If you know you’ve got a busy morning coming up, why not whip up a batch of these yummy mini frittatas the night before, they are great hot or cold, and you and the kids will have no excuse to leave the house running on empty!  This recipe can also be found online at along with dozens more!

  1. 1 Tbsp butter
  2. 1 Onion, chopped
  3. 1 Clove garlic, crushed
  4. 2 slices ham, chopped
  5. 1/2 fresh red chilli, ? nely chopped
  6. 1 Red capsicum, ?nely chopped
  7. 2 spring onions, chopped
  8. 1/2 cup fresh parsley, ?nely chopped
  9. 4 Eggs
  10. ¾ cup of milk
  11. 30g Tasty or cheddar cheese, grated
  1. Heat oven to 180ºC.
  2. Melt butter in a large frying pan and cook onion, garlic, ham, chilli, red capsicum and spring onions over a medium heat for 3-4 minutes or until onion is soft.
  3. Stir in parsley, remove pan from heat andset aside to cool for 10 minutes.
  4. Place eggs, milk and cheese in a bowl and mix to combine.
  5. Stir in ham mixture.
  6. Divide mixture between four 10cm lightly greased ? an dishes and bake for 20-25 minutes or until set.
Frittata Recipe NZ food blogNeed more convincing?
  1. Eggs have 6 grams of high quality protein, helping sustain mental and physical energy throughout the day
  2. Zero carbs, NO sugar
  3. Eggs are packed with over 11 different essential vitamins
  4. Eggs contain both lutein and zeaxanthin, antioxidants that help maintain healthy eyesight
  5. Gluten free
  6. Eggs are simple. No other ingredients required! Plus they are the least expensive source of high-protein



Cook Eat | Coconut Milk Smoothie Recipe

Vitasoy have been so kind as to send us some samples of their new Coconut Milk, so we have been busy recipe testing and finding ways in which we can incorporate this yummy, dairy-free milk option into our family diet.  We have all switched to coconut milk at breakfast; we make Nixon’s porridge with it, Ethan and Dave have it with their cereal, I whip up my microwave eggs with it and Dave has it with his coffee.  I’m not often organised enough to make smoothies in the morning before Ethan leaves for school, but I was sure he wouldn’t object to one for afternoon tea!

It’s getting close to summer and all of those luscious berries are getting cheaper and cheaper – I picked up 2 punnets of strawberries for $4 and used these as the base for this easy-peasy smoothie.

Coconut milk Banana Strawberry Smoothie Recipe


Makes 2 smoothies

1 cup Vitasoy Original Coconut Milk

1 frozen banana, semi-thawed

1 small punnet strawberries

1/2 teaspoon cinnamon

Teaspoon of cacao powder and coconut to garnish

Throw it all in the blender, and ………….. you’re done!

Not rocket science, but it is delish.  Nixie and E drank their entire servings and Ethan didn’t ask for food until dinner time – that’s a serious win!  

Coconut Milk Banana Smoothie Recipe 


Cook Eat | Cinnamon & Brown Sugar Brioche Recipe


These puppies are bad news brown.  Don’t make them then come crying to me all like “I’ve put on 27 kilos because of BRIOCHE”.  I know, I feel your pain, now eat you pain away, brioche makes everything better x

The basic dough recipe is from the Little and Friday Cookbook – Celebrations, the method is mine x

This is not a quick recipe so stick with scones if you’re in a hurry. 

Cinnamon & Brown Sugar Brioche
  1. 550ml milk
  2. 3 tsp instant dry yeast
  3. 6.5 cups flour
  4. 3 tsp salt
  5. 1/2 cup caster sugar
  6. 3 eggs
  7. 140g diced butter
  1. - In a saucepan heat milk over medium heat until lukewarm, remove from heat and sprinkle yeast over. Stir until dissolved.
  2. - Place dry ingredients in mixing bowl. Using an electric beater with dough hook, mix at low speed.
  3. - Add yeast mixture and eggs to bowl, continuing to mix at low speed until a sticky dough forms. (This was all my mixer could handle, the dough is very tough and sticky so I finished the rest by hand).
  4. - Stop mixer and scrape down dough from sides of bowl. Increase to medium and mix for 10 minutes until dough is elastic and shiny and pulls away from edge of bowl. If doing this by hand, tip dough onto bench and knead for 10 minutes.
  5. - Gradually add butter.
  6. - Cover bowl with a tea towel and leave dough to prove/rise until it has almost doubled in size, it's now ready to use.
  7. Here I divided the dough in two as I wanted to try two different rolls.
  8. - Roll each half out into a rectangle approx. 50cm x 30cm
  9. - Spread melted butter on each and sprinkle liberally with a mix of brown sugar and cinnamon
  10. - Roll half the dough lengthwise and cut into pinwheels approx 3cm thick
  11. - I cut the other half into short strips and tied in knots.
  12. - Place rolls in greased muffin tins and let rise for half an hour or so until dough is puffy again
  13. - Bake at 180° for 12-15 minutes
  1. I preferred the pinwheel option best.
  2. These freeze beautifully for lunchboxes.
Adapted from Little & Friday Celebrations
Adapted from Little & Friday Celebrations


{CLOSED} Cook Eat | Miso Hoki Recipe + GIVEAWAY!


Dave and I attended an awesome Supper Club hosted by Sealord on Tuesday night which saw Trudi Nelson from cooking up some divine recipes using fresh Hoki.  Previously I had been a bit turned off by Hoki, my experience was that it was a bit too flaky to really use for anything other than a pie. Well, I have been totally converted and to be honest, I’m pretty stoked to discover how much we love this mild, versatile and inexpensive fish ($9.99 at New World this week! – as cheap as mince!).

There were a couple of dishes that particularly grabbed my attention so I was keen to give them a go at home, only I liked them both so much I decided to create a mash up!  By the way, check out that pic – no flaky mess, hurray!

This dinner was so super quick to prep and cook, and though I’m no nutritionist, I say it def ticks a few boxes.

Both of Trudi’s original recipes can be found here, I have combined them below for my mash-up version.  Ethan (age 9) ate the miso crusted hoki but he didn’t love it, next time I will just do a simple panko crumb on his piece and everyone will be happy!

Miso Hoki with Baguette French Toast & Beetroot Mayo
  1. 4 x 180 gm portions of fresh hoki
  2. 4 tablespoons miso soup paste
  3. ½ cup mayonnaise
  4. 1 teaspoon finely grated lemon zest
  5. ¾ cup panko breadcrumbs
  6. 1 loaf sliced baguette
  7. 1 can chunky cut beetroot
  8. Milk
  9. Egg
  10. 2-3 tblsp mayo
  11. 1 bag coleslaw
  1. Pre-heat the oven to 180 degs. Line a shallow roasting tray with cooking paper. In a small bowl combine miso, mayonnaise and lemon zest. Arrange hoki portions on the tray and spread a generous layer of miso mayonnaise on each. Sprinkle over panko crumbs. Bake in the oven for 8-10 minutes depending on thickness of the hoki (the flesh should just start to flake in the centre when tested with a fork). I switched the oven to grill for the last couple of minutes to get some gorgeous colour and nice crispy crumbs on top. Rest for 2-3 minutes.
  2. Combine and dress your coleslaw.
  3. Dip sliced baguette quickly in milk - don't soak it - dip in whisked egg, shallow fry until golden and crispy.
  4. Mix chunky beetroot with mayo and dress each slice of baguette.
  5. Serve with hoki on top and coleslaw on the side.
Adapted from
Adapted from

If you’re keen to get more fish onto the dinner plates for your family, use the handy gizmo below and get in the draw to win one of three Sealord prize packs!
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Cook, Eat | Smoked Fish Pie Recipe

So many iconic New Zealand brands are participating in New World’s Little Shop promotion but Sealord have taken it one step further this year; they have built two fully functioning Little Boats, complete with engine and rudder which will be given away to two lucky Sealord customers!  All you have to do is buy Sealord at New World and swipe your Fly Buys card to get in the draw.  Check out how cute the Little Boats are: 

Our family was treated to a delicious lunch by Sealord including an amazing salmon, smoked mussel, orzo and micro-greens salad {which I’m totally going to try and recreate} but our favourite dish was the smoked Hoki pie and being totally cheeky I asked for the recipe – to share with you of course! {FYI We don’t have a smoker so I’d sub out the Hoki for a 450g tin of Sealord Smoked Fish Fillets}.

Sealord Smoked Fish Pie
  1. 500 gms Agria potatoes – peeled
  2. 200 gms butter
  3. 100 mls cream
  4. Sea salt
  5. Cracked pepper – black
  6. 4x fillets Sealord Hoki
Curing Mix
  1. 1 cup rock salt
  2. 1 cup brown sugar
  3. 1 cup manuka smoked wood chips
Béchamel Sauce
  1. 5 tblsp butter
  2. 4tblsp flour
  3. 4 cups milk
  4. 1.5 tsp salt
  5. ½ tsp freshly grated nutmeg
  1. Cure hoki in rock salt and brown sugar for 2 hours. Clean off curing mix.
  2. Place in smoker with manuka wood chips and smoke 4 mins on high pressure
  3. Boil or steam potatoes. Bring to boil add cream and butter.
  4. Press potatoes through a fine sieve or mash. Prepare béchamel sauce.
  5. Melt butter in a saucepan, add flour, and stir till smooth. Cook approx. 6 mins till golden.
  6. Heat milk to simmer and add hot milk to butter mixture 1 cup at a time whisking till smooth.
  7. Bring to boil and cook for approx. 10 mins while stirring.
  8. Season with salt and nutmeg.
  9. Crumble fish in a bowl
  10. Add béchamel sauce and chopped parsley
  11. Place smoked fish mix in a baking dish, place mash in a piping bag and pipe on to fish mix.
  12. Bake at 185 degrees 8-10 mins or until mash is gratinated.

How to | Our Water Kefir Routine

About 6 weeks ago, my good friend Debbie gifted us some water kefir grains and a bottle of her own fermentation to see if we even liked it!  We did, we ALL loved it and after a few hiccups initially things are brewing along smoothly!  I now have two jars fermenting, ready on alternate days and the kefir grains have multiplied enough for me to prepare two new starters to gift to some lovely ladies this week.  What is kefir? Originating in Mexico, water kefir grains (also known as Sugar Kefir Grains) allow for the fermentation of sugar water or juice to create a carbonated lacto-fermented beverage.  The ‘grains’ are not grains at all but little globules of bacteria and yeast which work their magic in the sugar water, the result is a great tasting, fizzy, probiotic and viatmin filled healthy alternative to juice etc.
So, what’s involved?  Follow the steps below and have a look;


Getting started with water kefir grains is easy, and definitely made easier by having everything you need on hand.  

  1. Large glass Ball jar or similar, this one holds 1.5 litres and I picked it up at Junk n Disorderly
  2. Glass bottle, Dave found this one at a dollar store for around $3, but you may have ones you can recycle at home – Antipodes water bottles are perfect!
  3. Small glass jar.  Your kefir grains will multiply so be prepared to store them in the fridge when you find you have an excess
  4. Funnel that will fit in the mouth of your glass bottle
  5. Sieve
  6. Tablespoon and long handled spoon


  1. 6 tblsp water kefir grains {if you are unable to source any from friends you can purchase kefir grains here}
  2. 4 tblsp raw sugar
  3. 1 tblsp raisins
  4. Half a lemon
  5. 1/2 tsp Black Strap Molasses {optional}
  6. 3 cups water
  7. Pinch of baking soda


Step 1:  Add your 4 tablespoons of raw sugar, 3 cups of water and 6 tablespoons of kefir grains into your large jar in this order.  If you add the sugar after the kefir you can end up with cloudy broken grains.


Step 2:  Add your raisins, molasses if you want, a pinch of baking soda and half a lemon.  Try and pick as many pips out as you can before adding your lemon, then you won’t have to separate them from the kefir grains later.

Step 3:  Store in a dark, warmish place for approx 48 hours until you see your raisins float, see pic below.



This pic shows why you need such a big jar when you are only adding 3 cups of water; the fermentation process omits a lot of gas causing pressure to build inside the jar – see how my mighty kefirs have popped up the lid?  If your jar is too small you may risk a kefir explosion!


Step 4: Once your raisins are floating, scoop them out, also remove the lemon, squeezing the juice back into your jar.


Step 5: Prepare your bottle for the second fermentation.  If you choose to flavour your kefir add this now.  I’m loving the Barker’s Lite Blackcurrant flavour at the moment.  If you aren’t adding any flavour just stick your funnel in the bottle.


Step 6:  Using your funnel and sieve pour the liquid from your large jar into the bottle, seal and pop back in the dark cupboard for another 24 hours.


Step 7: Refrigerate and enjoy!

As I mentioned earlier, the kefir grains will multiply so when you notice you have a bit more than the 6 tablespoons required for a fermentation, place the excess in a small jar in the fridge with 1 tablespoon of sugar and enough water to keep them covered plus a bit more.  Your kefir grains are now ready for more, so give them a light rinse and begin again from Step 1!


Cook Eat | Tomato Chutney Recipe

I have grown us a bounty of tomatoes this season, and despite our best efforts we are accumulating a bit of a back-log. Time for chutney.


1.25kg green or firm tomatoes chopped (I used some red ones also)
3 chopped onions
2 chopped apples
1/3 to 1/2 head of cauliflower florets broken into small pieces
2 cups of brown sugar
2 cups malt vinegar
1.5 tblsp salt
1/2 tsp black pepper
A good squirt of hot sauce eg Tabasco or a hot chilli chopped
2 tsp mustard powder

I took some liberties with the traditional Edmonds Tomato Chutney recipe as I love both Piccalilli and chutney, so I did what any off the cuff chef does and picked the bits I liked out of each recipe and combined the two!
This is one recipe I’m quite proud of and love seeing my family enjoy. It’s damn good and easy.


Combine all ingredients into a preserving pan and bring to the boil stirring. Boil steadily, stirring frequently for maybe 1.5hrs until mixture is thick and jammy – until it doesn’t fall off a spoon, or a cracker!