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.


Couscous Three Ways

Over the last two weekends I have participated in a bushwalking course and helped cater for a medieval feast. In the next few weekends I am camping with a bunch of mates, going to Melbourne and The Gold Coast Supanovas and marching in an ANZAC day parade. Suffice to say I am a busy person at the moment. This is one of the reasons I have moved my posts to Monday. I am hoping It will give me a little extra time to get myself sorted out each week (especially when it comes to taking photos).

Todays post was Inspired by two of the afore mentioned activities. Couscous is a regular side dish at the medieval events I attend and it makes for a super simple light weight (for hiking) meal of its own. Its also very versatile and extremely easy to make.

And so I present you with couscous three ways as a side dish, As a meal and as a breakfast. Couscous is an ugly food for photographing but is delicious anyway.


For all three recipes the method is the same.

1. Place the couscous in a heat proof bowl (preferably 1 with a lid) then add the water.

2. Cover the bowl and allow steam for 2-3 minutes.

3. Stir through with a fork to break up the couscous.

4. Stir through the rest of the ingredients.

5. Enjoy


The ingredients for each are as follows:

As a Side dish (serves 4) 

1 cup Couscous

1 cup of boiling Water

3/4 cup Raisins, Sultanas or Dried Cranberries

1/4 cup toasted Pine Nuts (optional)

1 tsp Veg Stock powder (or 1 stock cube)


As a meal (serves 1)

1/3 cup Couscous

1/3 up boiling Water

1 small tin of flavoured tuna

1/4 cup Sultanas

1/4 cup Almonds


As Breakfast (serves 2) – Serve with Yogurt

1/3 cup Couscous

1/3 cup boiling Water

1/4 cup dried fruit of your choice (I use saltines and cranberries)

1/4 cup nuts of your choice (I use almonds or pistachios)

1/4 tsp ground Cinnamon

1/4 tsp ground Cardamon

1/4 tsp ground Nutmeg

2 tbs of Honey (or to taste)


Super Easy Cheats Flat Bread


So all the moving is all done and now we are in a new place surrounded by boxes.  The First rooms to be unpacked were of course The Ben’s study and the kitchen. This has made a rather large dent in the pile of boxes in our living room as these are probably the rooms with the most of our stuff in them. I’m very excited to get back to some cooking especially now I have a bigger kitchen to work with.

new kitchen

Now the biggest problem is that our internet is not working so we are running off our mobile internet and that is starting to wear thin. Telstra have promised they will have resolved it by the 19th of March but thats still 2 weeks away.

So todays recipe only comes with a few pictures.

Don’t worry though its a really easy recipe.


You need

1 Cup SR Flour

2/3 cup Water

2 Tbs Garlic salt

Mix together the dry ingredients then add in water bit by bit until the mixture becomes a dough. If you add to much water then you can add more SR flour to bring it back to the right consistency.

Split the dough into 4 and roll each piece into a ball then roll out each ball on a lightly floured surface into a 5-15m thick round.

lightly oil a fry pan and place over a medium heat.

Once warm place one of the dough rounds into the pan and allow to brown. You will see the dough puff up a little and my form some bubbles in the middle.

When one side is browned flip over and brown the other side.

When both sides are browned remove from pan and place to the side. Repeat for each round until all done. Oil pan between each one.


I like to eat them with sweet chilli sauce, soy sauce and.or kewpie mayo.



Sorry for the lateness of todays post, as you may (or may not) have notice we moved! As I learn to work my way around WordPress the look around here will probably change to. I’ve also been busy photographing and testing some new recipes so that i’m ready for the next few weeks as I am actually moving too.

This is usually our go to meal when we need to top up our veggie intake.
It started as an easy ratatouille recipe and somewhere along the line merged with my stew recipe. Its fantastic served with couscous or even just toast be we like to have it with polenta and sausages. This recipe serves 8-10 as I like to have left overs for lunches or easy dinner during the week. It can be done over the stove or in the crockpot.


1 Eggplant

2 Capsicums

2 Zucchinis

4-5 Tomatos

1 tin Diced Tomatos

1 cup White wine

2 tbs Vegetable Stock Powder

2 tbs herbs or spices of your choice (I sometimes use an Italian herb mix or when I want to spice it up I use Cajun Spice mix)

Dice the vegetables and place in a large pot.


Add the tin tomatoes, wine, stock powder & herbs or spices then mix through.

IMG_20150124_182237   IMG_20150124_182354

Place on a medium heat for a minimum of 30 mins.


You can now serve up your Ratastewie or turn down the heat and leave until its to your liking/you’re ready.

IMG_20150124_191235  IMG_20150124_191606

I like to serve my Ratastewie with Polenta and sausages. Its also good with fruit & nut loaded couscous or just with crusty bread.