Real Homemade Custard


I’m sharing a homemade recipe for my ‘Real’ custard. Carton or powdered custard while they are convenient if you don’t know how to make it yourself though they are generally filled with an excessive amount of refined sugar. If you are like me and try and eliminate processed sugar as much as possible then here is an alternative recipe using either unrefined coconut sugar or even better raw honey or rice malt syrup. If you still like the taste of sugar then use the coconut sugar. Enjoy it with Apple & Rhubarb Galette, sweet pies, crumbles or on it’s own.

Continue reading “Real Homemade Custard”

Flourless Fudgy Cacao & Raspberry Brownies

Easter is days away and the chocolate overload is about to hit us! Gazillions of eggs seem to flood the house they seem to multiply themselves or so it seems for days, weeks and months after anyone with children knows the pain.  Don’t know about you but I do like to sneak a mini egg or two around this indulging season but try to keep it to a small amount if that is even possible. I am pretty good when it comes to self-discipline but I know a lot of you aren’t so if you don’t want to break the sugar- free lifestyle you try so hard to maintain throughout the year try maybe making this refined sugar and gluten-free delight this Easter weekend. It does contain coconut sugar but its said to have a lower glycemic index which is what raises blood sugar levels so a less harmful effect that of refined sugars.

It’s rich, it’s fudgy and as decadent as they come! Making the chocolate cravings diminish within seconds with one small piece. The raspberries give it a fresh fruity surprise which also cut through the richness. You can substitute them with walnuts if you prefer but I rather love raspberries and they go so well with dark chocolate like a match made in chocolatey heaven.

Flourless Fudgy Cacao & Raspberry Brownies

  • Servings: 12
  • Print


1 cup raw cacao  (if you prefer you can use ordinary cocoa)

1 cup coconut oil

1/2 cup rice malt syrup or raw honey

6 eggs separated

1 1/4 cup coconut sugar

1 cup almond meal

1 punnet fresh raspberries


  1. Preheat oven to 180’C
  2. Place oil, cacao, rice malt syrup  in a small saucepan on low heat stirring until melted and becomes glossy. Set aside to cool
  3. Place egg yolks and half the coconut sugar in a  bowl with an electric mixer whisk for 2-3 mins or until thick and pale
  4. Add the cooled cacao mix to the bowl, add almond meal and mix to combine
  5. In a separate bowl, place egg whites and whisk with an electric mixer on high-speed until soft peaks form. Gradually add the remaining coconut sugar and keep whisking until all sugar has dissolved and mixture is thick and glossy.
  6. Add the egg white mixture to the cacao mixture and gently fold through, mixing through the raspberries
  7. Pour into a lined square cake tin and bake for 25 mins
  8. The cake with still be a little wobbly in the centre let it cool, then place in the fridge 2-3 hours before slicing and serving. 








A Christmas That Was..


Christmas has been and gone for another year, It is always a busy time with school finishing up, gift buying and wrapping, end of year parties and of course the food prepping and the big day itself.

Time has been spent with family, over indulging in food, drinks and having relaxing quality time spend  with the children, how it should be. So blogging was put on a temporary hold, but now as we slowly wind back into routine and the new year has come upon us I thought I would share my Christmas treats and pictures and reminisce on a special time of year that was filled with love, family, food and happy memories.


The day was spent firstly with my side of the family, this year was just my sister and parents. My mother made a beautiful roast turkey and baked lunch and we spent the day unwrapping presents, eating, drinking, talking and the kids playing making special memories. I was in charge of desserts and made the Australian traditional Pavlova Wreath Cake with fresh cream and topped with all sorts of fresh berries and passionfruit. It was so fresh and light prefect for our hot summer days we are having here at the moment.


I also brought my Christmas Cake  made with dried  figs, dates and raisins I have to say I am not a fan of the traditional version with fruit peel, this version from Donna Hay’s Christmas edition magazine was a pleasant surprise. Both desserts did contain sugar but hey if there is one day of the year to treat yourself it’s Christmas.

The feasting didn’t stop there…


Next stop was my husband’s side of the family. The whole family of four siblings, partners and children all went to my parents in laws place, the kids exchanged presents and with 9 children you can imagine the chaos. Though it is one time I don’t mind the screams, the mess and craziness as  it all out of joy. To see your children’s faces of excitement is one of life’s true happy moments as parents. The happiness it brings to them not just to open the gifts they have been waiting all year for but also to share it with their cousins, aunts, uncles and grandparents  it is truly special.

We continue eating..


We celebrated together with my mother in laws famous seafood lasagna and fresh seafood of parwns, garlic bbq prawns and oysters. A tradition for Christmas dinner in their family. And I was also appointed desserts (now you can see where my time has been spent) I made a Chocolate Bread and Butter Pudding Tart with the Italian Christmas Panetonne. If you haven’t heard of Panetonne it is a traditional Italian bread that is usually eaten at Easter and Christmas. They come in different  varieties, some plain, some with sultanas or chocolate. Being from Italian background we end up with a whole collection of them after relatives give as gifts. So a good way to use them is by making this pudding. I used the plain variety and added dark chocolate to it. We served it with custard and pouring cream and boy was it good! No complaints even from the most fussiest family members.


To top off the dessert and sugar overload was this homemade Lemon Meringue Tart. A little sickly sweet for me who doesn’t normally eat sugar. The lemon curd turned out perfectly lemony and rich and the sweet short crust pastry was buttery and crumbly it was drool worthy. The toasted meringue on top turns this dessert into a  show stopper, the woos of the crowd as it was brought out was enough for me to know its a sure winner!

Bellies full, tired eyes and sleepy children sums up the end of another Christmas for us. Grateful to have loved ones around us and time well spent with the people we love most ♥.

Wishing you all a happy, healthy year ahead and look forward to sharing more healthy, motivating meals for you all in 2017.



Healthy Halloween Pumpkin Pie

We have all heard of the humble pumpkin pie no matter where you live in the world. The traditionally American sweet dessert pie that contains a spiced pumpkin filling has been around for a very long time most commonly served as a Thanksgiving Day dessert. It was a way of using up pumpkins from harvesting season the Fall but more recently  has also been popular a little earlier around Halloween for obvious reasons.


Here in Australia  we don’t follow the Thanksgiving tradition we celebrate the family coming together at Christmas time more so nor  do we follow the same traditions of the pumpkin pie due to our seasons being on opposite ends but I thought I would make it for Halloween instead.

Halloween isn’t as exuberant here either like in the U.S, The parties, the outrageous costumes and decorations are effortless compared in saying that trick or treating has evolved over the years with more and more people mainly children involving themselves in the fun of dressing up in their favourite ghost or zombie and going trick or treating in the streets hoping to receive lollies from the neighbours. As not everyone get in on the fun, we have a non spoken rule here if your front house lights are off don’t bother knocking on the door it saves the disheartenment of the children when they don’t have anything to give or you have a cranky old neighbour who is watching her favourite tv show annoyed she has been disturbed.

Pumpkin carving has also become a more popular event over time and I myself tried it for the first time last year. A friend of mine got a group of friends together and we all made a night of it. Surprisingly It was actually quite amusing also dirty don’t wear your Sunday best  as digging out the flesh is quite a mission in itself. The results are worth it  and it was a blast especially after a few wines or two.  Here is a some pictures of the end results from this years gathering, I think we did a pretty good job of them don’t you think?


Now we have made it a yearly thing a few days before Halloween, really just an excuse to get together, talk, eat, drink and have some laughs together. Don’t get me wrong we do take it all very seriously can help but  feel well the accomplished after all the hard work. When we are all done we take our completed  pumpkins home and put out the jack o’lanterns on Halloween night for our and all the neighbours kids to enjoy.

We lined them all up and lit tea light candles in them


I made a healthier version of the traditional pumpkin pie with no added refined sugar only sweetened with maple syrup and used an oatmeal crust. Recipe is from Teresa Cutter The Healthy Chef and can be found here Pumpkin Pie with Oatmeal Gingersnap Shortcrust

I took this to pumpkin carving night and it was a hit with the ladies, start of  a new tradition after all!  You can serve with some dollop cream or natural yoghurt for the extra calorie conscious.


Chia Seeds, Tiny Balls Of Goodness

Chia Seeds are amongst the most nutritious foods on the planet, here are some reasons why you should be eating these tiny balls of goodness.

+ They are Gluten Free

+ Contain high amounts of fibre, protein, tons of antioxidants and my favourite omega3 fatty acids which assists in healthy brain development great for kids

+ Can lower the risks of heart disease

+ Maintains healthy bones

+ Improves exercise performance

+ Makes you feel fuller for longer, an excellent breakfast food

This recipe is so easy takes all of 5 mins to prepare, leave it in the fridge overnight and you have breakfast ready for the morning.


Raspberry Chia Breakfast Pudding

  • Difficulty: easy peasy
  • Print

A easy prepared superfood breakfast or snack that the whole family can enjoy. You can add which ever fruit you like also can add to your favourite muesli or granola


1 cup fresh or frozen raspberries mashed slightly with a fork

2 cups natural greek yoghurt

1/4 cup white chia seeds

1/2 tsp vanilla extract

1 tbs rice malt syrup

extra raspberries and blueberries to top


In a medium bowl add all ingredients and mix to combine, cover and refrigerate overnight. Serve with extra fruit or muesli