Chicken and Sweetcorn Soup


I spent most of my weekend between sickness and Scouting. After going home sick on Friday afternoon I managed to sleep a few hours to restore some of my health before it was time to start off on our ANZAC Day traditions. Our rover crew goes to Pancake Manor every year before attending and helping at dawn service in the city. We then go to our local march then go home and sleep all afternoon.  On Sunday I ran an info session for some rovers and then came down with a slight fever and so spent most of the rest of the afternoon on the couch with many blankets. TIP: if you are not well (eg. you have a fever) don’t expect your cooking to turn out as good as usual.  I decided I would make chicken and sweetcorn soup (a favorite of ours) to make me feel better but it didn’t turn out quite right because I forgot some ingredients and I took some shortcuts I shouldn’t have.

Today I am going to share my recipe. The correct one not the slightly dodgy version I made yesterday.

1 large onion

2 tsp crushed ginger

2 tsp crushed garlic

2-3 rashers of bacon (chopped into small pieces)

1 spring onion

500g chicken thighs (chopped into small pieces)

2 tins creamed corn

2 tbs soy sauce (optional)

salt and pepper to taste



In the bottom of a large saucepan brown the onions, ginger, garlic and bacon.

Add in spring onions and chicken.

when the chicken has started to cook on the outside add the 2 tins of creamed corn then add 2 tins worth of water.

allow soup to simmer for 30-60 mins (make sure chicken is cooked through).

add salt and pepper and soy sauce to taste.

I like mine served with a crusty bread roll or sometimes with an egg mixed through while its still hot.


Note: you can make your soup in a crock pot but you definitely need to brown your onions, garlic, ginger and bacon first (something I learnt yesterday when trying to be lazy about it).

Cheese & Onion Jam Tarts

Another big weekend at Supanova has come and gone. This time it was the Gold Coast. Queensland Supanovas are always the best for cosplay (in my opinion) and though I didn’t get many photos, this weekend was no exception. I did get a photo of these two awesome cosplayers though.


Today’s recipe favorite snack/canapé in our house. This recipe originated as one my mother used to make from one (or more come to think of it) of her cook books and it has evolved over the years being made from memory and with what’s on hand etc. It can be made with almost any sort of cheese depending on your tastes/what you have. My mother and I both prefer Blue cheese. B likes tasty. I often make them with what we call plastic cheese (that would be cheese singles) if that’s all I have in the house. I believe the recipe my mother used to use said to use goats cheese. For this recipe I’ve just used good old tasty, and tasty they were.


Please note that this recipe makes double the number of pastry cases you will need. you can either put away the leftovers (they will keep for a few days in an airtight container) or use them for something else.

Oven 180C

1 Sheet Pre-made puff pastry

2 large onions  (red or brown)

2tbs port or red wine

2tbs balsamic or apple cider vinegar

4tbs brown sugar

100g cheese

Cracked pepper to taste.


Slightly defrost puff pastry sheet then cut into 16 – 36 squares (depending on how big you want the tarts).

Transfer the squares to a baking sheet lined with baking paper.

Place oven and bake until puffed and lightly golden.


While pastry is baking, quarter and slice the onions.

Place onions in a saucepan over medium heat.  Cook, stirring occasionally,  until browned.

Stir in port, vinegar and sugar, and bring to a simmer.


Simmer until onion takes on the colour of the sauce and the sauce reduces and becomes a sticky/ jam consistently.  Remove from heat.


Take each pasty puff and cut in half  to form little cups.


 Slice cheese into small pieces that fit inside the cups.

Place pasty cups up on baking tray. Place 1 slice of cheese in each then a teaspoon of the onion jam on top.


Place in oven and bake until cheese melts. Remove from the oven then crack some pepper over the top.


Lemon Curd & Melbourne


Ok Melbourne, you’re pretty cool.

This weekend I visited Melbourne for the first time. I haven’t seen much of it yet as I’ve been busy having fun at Supanova but what I have seen I’ve liked.

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For starters the coffee shop across from my hotel was open at 6 on Saturday morning. If I’m up at that time I definitely want coffee. Woolworths was also open, which was a great help for acquiring snacks for the day, but even better it was still open at 9pm when I was returning to my hotel and wanted to grab something I could take to my hotel room to eat. I’ve meet a bunch of people who have been happy to point me in the right direction when i’ve been a little lost.

I must say I’m looking forward to exploring more of the city today with a couple of friends before I fly home. I’m definitely looking forward to finding some cool food. I’m also sure I will be back some time to explore even further.

Today I am sharing my lemon curd recipe. I love lemon curd and you just can’t beat the home made stuff. the recipe makes around 3 cups of curd.

Lemon Curd


250g Butter

1 Cup Sugar

1/2 cup Lemon Juice

1-2 tbs lemon zest

4 egg yolks

In a double boil melt together butter and sugar.


add in lemon juice and zest.

gently mix in yolks then remove from the heat.

Using a bar mix or electric mixer beat until mixture becomes thick about 5-10 mins.


pour into jars and allow to cool in the fridge for at least 3 hours.

Meringue Eggs


Happy Easter!!

What are you up to this long weekend?

I am camping with a bunch of other Rover scouts from my state, hopefully the weather stays nice for us.

I made these meringue eggs for morning tea at work and they went down a treat. I Hope you enjoy them and are having a fantastic Easter weekend like me!

Meringue Eggs

4 egg whites

200g sugar

1 cup lemon curd

50-100g White Chocolate

50g Milk Chocolate (optional)

Beat egg whites to soft peaks the add sugar.

Beat for 8-10 mins or until stiff peaks have formed and whites are no longer grainy.

To form the egg shapes use two table spoons to “roll” scoops of the mixture between the two spoons. Scoop the mixture from one spoon to the other until it is egg shaped the drop each scoop onto a baking sheet lined with baking paper.

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Bake the meringue eggs for 45-60 mins. Meringues should be slightly crisp on the outside and still soft/chewy in the middle.


Once Meringues have cooled poke a hole in each meringue.


melt white chocolate and place in a piping or zip lock bag. Place lemon curd in a piping bag

Pipe lemon curd into each “egg” then pipe white chocolate over the hole to stop the lemon curd from leaking out.


Optionnal drizzle more white or milk chocolate over the top.