Happy Easter!

I hope you are all enjoying this fabulous long weekend.

It’s a Beautiful Saturday morning in my Kitchen.

It’s cool enough that our stroll to check out the markets was pleasant and not exhausting.

I didn’t sleep in but I don’t mind. There is plenty of time for that still this weekend.

That’s the Beautiful thing about Easter. There’s plenty of time to get things done.
Including some kitchen adventures.


So here’s what’s been happening…

This Week In My Kitchen



Sunday – Apricot Chicken

I love to cook from scratch but that doesn’t mean I don’t like using a good meal base now and then. Sunday was a day that I was not feeling particularly inspired so a meal base it was. I, of course, tweaked it to our needs but it was ultimately a nice easy option. Well until I managed to cut and burn myself in the process but both those were from me doing silly things.

Monday – Lamb in a tomato sauce

My sister does not eat lamb so as she was not home for dinner on Monday night I took the opportunity to cook it for everyone else. I served it with a ratatouille-style sauce and some cheesy Polenta (or Yellow stuff as we now call it).

Tuesday – Bacon & Zucchini Pasta

Pasta is often a go to on a Tuesday night as it’s quick and easy to cook for a crowd. With Tuesday night being our trivia night dinner numbers can fluctuate so flexibility is key. I Always keep a bag of pasta (usually Dinosaurs) in the cupboard and this week I put together a sauce with bacon, zucchini and pesto.


Wednesday – Pork and Root Veg Mash

I wanted some sort of steak and pork steaks were what met my budget restrictions. I got inspired by some recipes I’d seen online and made a root vegetable mash with potatoes, Sweet potatoes and carrots. Also served it with some mushrooms and capsicum (which seems to be the house’s current favourite vegetable). For dessert, I made this delicious bread and butter pudding. I made it because one of my housemate’s favourite things are Hot Cross Buns (she’s been buying them since February). In the process, I found out that she also loves bread and butter pudding.

Friday – Seafood Paella

Apparently, you have to have seafood for Good Friday. So we did. Chorizo is seafood, right? But seriously I found this recipe and it came together beautifully. It definitely makes enough for four and as two of the housemates have gone away for the weekend I’m looking forward to the leftovers for lunch. I made a variation on This bread and butter pudding for dessert because I really enjoyed the one on Wednesday. It was delicious but I think I liked Wednesdays one better.


Other Things

Breakfast on Sunday was a classic,  pancakes and bacon.


For Sunday lunch I made a mixed cheese Mac & Cheese. We literally just used up the various cheeses in the fridge and it was glorious.


I am trying my hand at making some preserved lemons but I will have to wait a few weeks to see how they turn out.


For my works mid-month morning tea on Thursday I made Hot Cross Bun Toasty bites inspired by the Coles Mag. Yes, I got quite inspired by the Coles mag this week but really that’s what those things are for. 


Yesterday and this morning’s breakfast what Chocolate hot cross bun french toast. Neither my sister or I are big hot cross bun fans really but the chocolate ones make for some good french toast. The way you cut them matters though and I think I’ve now got the hang of it for optimal egg soaking.

That’s about it for this weeks kitchen adventures.


I might make some brownies a little latter but we’ll see where the day takes me.


In any case, I hope you and yours have a lovely Easter weekend.


As always don’t forget to follow me us on Facebook & Instagram and feel free to comment below.



Finally, a cool change has arrived.

This is the sort of weather I like, the sort of temperatures where you can wear a jumper in the morning and/or afternoon.

There was a lovely moment in our house the first morning this happened as we each came into the kitchen and our first comments to each other were on the cool change.

So with this new cool change, I decided to try something new.

A weekly blog on what I’ve made this week.

This one is less about details and more about a general overview but maybe it will give you some dinner ideas or baking inspiration.

In our house, I usually cook dinner Sunday – Thursday with Fridays and Saturdays being fend for yourself nights. I’m not always the greatest at meal planning in advance but I feel that often leads to some creativity. I do jot down meals or meal ideas on a note on the fridge so I can keep track of what I thought earlier in the week or what I need to use up.

Dinners this week:

Sunday: Slow Cooked Chook.

I slow cooked up a whole chook in an Asian-inspired broth and served it with rice and some stir fried veggies. Bonus I got some great chicken stock to boot.


Monday: Chilli Con Carne Meatballs.

This one is straight from Jamie Olivers 15 minute meals. It only took me about 20 minutes to pull it together and I changed his bulgur to cheese polenta. Will definitely be putting this on on the list again sometime as it was quick easy and delicious.

Tuesday: Honey Mustard Wings.

Tuesday night is trivia night so I normally have something that is quick to prep or something I can pre-prep and someone else can put it in the oven earlier. Wings are one of my go to’s as they are easy to make for a small crowd (we often have a few extras at dinner) and I can pre-prep them in the morning or the night before. I served the up with some honeyed carrots and roasted sweet potato & onion. I needed some greens and that’s noted for future.

Wednesday: Baked Fish.

This one is always easy to put together and is a little bit of a variation on my Fish in Foil. This time I used an Asian-inspired sauce and cooked the fish with Asian greens and some other veg.

Thursday: Full English Breakfast.

By far my favourite meal of the week. This one was suggested by one of my housemates and it was an excellent one. I looked forward to dinner all day. Bacon, Chipolatas, Hash Browns, Eggs, Mushrooms, Tomatoes, Baked beans and toast. This one is definitely getting on the menu again.

So that was dinner but what else did I get up to?

Admittedly not much this week.

On Wednesday I made dessert. I used this recipe to whip up some pudding mix then made everyone some chocolate pudding (and now I have a few packets of the mix for other nights too).

A couple of mornings I made French toast . I always forget how easy it is, especially when I cook it in the sandwich press.

And Lastly, I have been working on a mug cake mix recipe. I’m hoping to share it soon after some more experimenting/testing.

So that’s it for this week in My Kitchen.

I’m hoping to be back to posting more on my Kitchen adventures on Facebook and Instagram in the next week or so. Be sure to keep an eye out.

I’m also hoping to have some more recipe blogs up soon.



I love rainy days.
I’m not sure why. Possibly because it is a good excuse to have to stay inside. Or maybe it’s the hope for cooler weather.
The only problem with rainy days is I tend to just want to curl up on the couch and watch a movie or read a book. While there is nothing really wrong with that when I don’t have much on it does mean I tend get a bit lazy. Yes this was meant to be up on the weekend but the lovely rain washed away the determination to get it finished. I did at least get the recipe and photos done.

It didn’t help that I’ve also been watching Project Runway and have gotten myself caught up in it. I’ve never been a fashion person so I’m not sure where my fascination with the show has come from. I’m doing a terrible job of working out who’s going to win the challenges but that’s half the fun.

Dinners lately have been a lot of baked chicken and a lot of pasta dishes as they are generally easy to throw together. Bonus of pasta is also that it tends to work out reasonably cheap. So it was nice to do something a little different. I was actually able to pick up the pork shoulder for reasonably cheaply and I had enough to split it into two meals.


1 Kg Boneless Pork Shoulder
4 tsp Crushed Lemongrass
4 tsp Crushed Ginger
4 tsp Lime Juice
1 tsp Ground White Pepper
2 splashes Soy Sauce

Served with:
Mixed roasted vegetables
& Pear and fennel Salad.

For the Pork

Mix together lemongrass, ginger, lime, and pepper into a paste.
Season the pork shoulder with salt and pepper then cover in the paste.
Place in the bottom of the slow cooker and splash soy sauce around the pork.
Cook on high for 4 hours or low for 8 hours.
Slice to serve.

For the Roasted Mixed Veg

Roughly chop veg into even sizes. I used Sweet potato, Onion, Carrot, pumpkin and parsnips.
Drizzle with oil and season with salt and pepper and toss to cover.
Bake at 200 C for one hour.

For the salad

Cut the tops off one bulb of fennel and keep for another day.
Thinly slice the bulb of the fennel.
Slice a pear into strips and toss with the fennel.
Crumble over some cheddar and dress with a little lime, soy sauce and olive oil.

As always remember to check us out on Facebook and Instagram to keep up to date.


Zucchini & eggplant pasta title

I was a little slack and missed posting last week. So now I have two weeks of updates. Realistically not much has happened either week so it’s still not much.

In trivia, we are being consistent. We’ve now scored 76 for the last 3 weeks. The main point is though that we seem to have fun no matter how we do with points. Last week was the season’s grand final and we placed 16th overall. Our aim is to beat that next season and as we’ll be playing all the rounds this time we should be able to do that.

I found out that there are a few cafes nearby that are actually 24/7 which is useful to know. Not that I usually need a cafe in the middle of the night but you never know when you might need some hot chips or a decent coffee. It’ll come in handy at some point I’m sure.

Last Friday we finally had our housewarming. Fortunately, everyone was reasonably well behaved and the clean up was pretty easy. The only real problem was the heat but there’s not much we can really do about that. Most people just opted to hang out in the (small) backyard where at least they could catch a slight breeze.

This week has mostly been sorting out my meds so I can be less tired and chillin with the housies. On Friday night we played some classic Mario Cart on Nintendo 64 which was a nice way to end the work week. It mostly consisted of us swearing and insulting each other, in a friendly way of course.

On Tusday we took up the challange and succeded in having pancakes for every meal in honnor of pancake day. I did fail to post a picture of our dinner pancakes but they did exist and they were delicious. You can see the Breakfast and lunch pancakes on Instagram.

This week was also the start of the NRL season and my team (the Sharks) managed to draw the first game of the season. We lost but then again we lost the first game of last season too and that ended well for us. I actually watched the game which is something I haven’t really done in a while. I also got to eat mozzarella sticks which turned out awesome and were delicious. With a few tweaks, you may see the recipe up here in future.

So onto this weeks recipe. I made this for our house a few weeks ago and it seemed to go down well. It’s a nice change from regular pasta and generally, makes me feel better about the days when I don’t have enough/any veggies with dinner. The other benefit is it can all be cooked in one pan as you don’t need a separate pot for the noodles.


3 zucchinis

1 eggplant


3 rashers bacon

1 small onion, diced

250g mushrooms, sliced

1 cup white wine

100g Sour cream

2 tsp dried oregano

How To:

There are a few ways you can make your veggie “pasta”. If you have a mandolin that’s the easiest way to slice up the zucchini & eggplant. You can use the thin blade for thick “pasta” or the small dice blade for thin spaghetti-like strands. If you don’t have a mandolin you and just use a veggie peeler to get thin strips and cut the strips up for thinner “pasta”. Of course, if you have a spiralizer that works too.

Once you have reduced your zucchini & eggplant to noodles place a large frypan on a medium heat. In a few batches, cook the “pasta”  until the zucchini become a little translucent and the eggplant browns slightly.

remove the cooked “pasta” from the pan and set aside in easy reach.

In the same pan brown the onions and bacon together. add in the mushrooms and continue to cook until the mushrooms are cooked through.

Add the white wine and stir to deglaze the pan. Add in the sour cream the stir through the oregano. allow to simmer for a few minutes then add the zucchini and eggplant back in and stir though. Allow a minute or two to heat through then its ready to serve.

Optional: You could also add some shredded BBQ chicken if you wanted a little more meat in the dish.

As usual, let me know if you give it a go and send me a picture of how it turned out. You can find us on Instagram and Facebook or just leave a comment below.


salsa 3 ways

Summer is certainly at its peak, as it always is around my birthday.

This week has had it’s ups and downs but the heat has stayed consistent.

Despite the heat, my boot was lovely. I’m grateful to the people who made the effort to come out and celebrate/commiserate with me. My Sister and Mum catered so of course, the food was excellent. We had some epic fivesies, Bahn Mi and an assortment of slices and brownies. The Pallet looked absolutely fabulous and was just a lovely place to chill. Sunday was a little rough but realistically that was self-inflicted.

Fortunately, I recovered enough on Sunday to cook a nice pork roast for dinner. I’m excited to be living with enough people that roasts may become a regular menu item. I also managed to turn the leftovers into a lovely pasta dish the next night.

In trivia, we improved again (just) with a score 1 point higher than last week. We had fun though and really that’s more the point.

As the summer heat hits hard I thought I’d share with you a lovely summer side dish. Salsa Is quite versatile and really you can kind of mix and match it to your tastes but here are three versions I’ve put together for you to try out.

All three of these recipes have similar ingredients but each one has a different dominant flavour. I hope you enjoy them as much as we do.

Pineapple Salsa

5 slices tinned pineapple

1 tomato

½ cup Corn Kernels

½ Small Red Onion

¼ Cup Mint leaves

⅛  Pickled Jalapenos


Dice pineapple, tomato, red onion, & Jalapenos.

Gently mix together with corn kernels.

Finely slice the mint leaves and stir them through.


Mango Salsa (our family favourite)

1 Small Mango

1 Tomato

½ Small Red Onion

¼ cup Mint Leaves


Dice Mango, tomato, & red onion.

Finely slice the mint leaves.

Gently mix together taking care not to break up the mango.


Capsicum Salsa

½ Capsicum

½ cup Corn Kernels

½ Small Red Onion

⅛ cup Pickled Jalapenos

½ cup coriander


Dice Capsicum, red onion, & Jalapenos.

In a frying pan lightly cook the corn kernels until some are starting to brown.

Gently mix together with corn kernels.

Roughly chop the coriander and stir through.


Pretty simple.

The important part is the dice. To get the balance of flavours in each bite you really do need to make sure you chop the ingredients into small pieces.

As I said earlier salsa can be quite versatile but that’s not only in flavour. You can serve it up a few different ways to keep it interesting. Our family favourite is to do up a double batch of mango salsa and serve it with grilled chicken. It’s usually one of the first things to go on the menu when Mangos come into season.

Any of them go well in place of (or alongside) a salad at a barbeque for a little extra sweetness you could also BBQ the pineapple before dicing it.

This week we made all three and made up a taco platter for an easy lunch. We served them up with some tortillas, avocado, sour cream, extra pickled jalapenos, lime wedges and some bbq chicken. We could have easily fed 6-8 people.

So I hope you enjoy these salsa recipes. Once you try them feel free to have a play around with the recipe. If you do give it a go leave a comment here, send me a picture on the facebook page or tag me on Instagram @thegammiecreative.


Brownies Title

This last week has been lovely.

The weekend was spent in good company at my last ever Rover camp as a youth member. We got to relax at The Pallet and even went on an adventure to IKEA. Overall it was a wonderfully relaxing weekend though I feel I probably should have got more done around the house.

In our household adventures. We participated in our second week of trivia and did a little better.  Unfortunately we came last. We also went out and saw a local performance of Rent. That’s one of the benefits of the new house. We are close to a lot of cool stuff.

Thursday was my last night at Rovers. I ran a Firefly night where we watched the episode “Out Of Gas”. I quizzed the crew on their Firefly knowledge and I made bao for us to eat. We finished the night by capturing the whole crew in a selfie.  It was sad to be saying goodbye to that routine but the friends I’ve made will stick around.

When thinking about it all it’s made me a bit sad to be leaving Rovers. It has been a big part of my life for 8 years and I have grown as a person through my experiences. I’ve also made a lot of good friends and I am grateful for that chance.

So to counteract the touch of sadness that accompanied my week, I needed a pick me up.

I needed to bake. I needed brownies.

So today’s recipe is another variation on my Brownie recipe. It’s quite similar the first recipe I put up. I really like the flavour of Matcha and I find the White chocolate goes wonderfully with it.

Matcha white Chocolate “Brownies”Brownies stages

200g White Chocolate

125g Butter

1 cup White Sugar

2 Eggs

1 tsp Vanilla Extract

1 cup Plain Flour

2 Tbs Matcha

75g White Choc Chips

In the top of a double boiler melt the butter and white chocolate.

Once melted take off the heat and mix in the sugar.

Once slightly cooled mix in the eggs and vanilla.

In a separate bowl mix together 2 tbs of flour and the choc chips.

Add the Flour and Matcha to the wet mixture and Stir to combine.  

Stir through the white choc chips to evenly disperse them.

Pour Mixture into a lined square tin.

Bake for 30-45 mins or until just cooked through.

Serve warm with ice cream or allow to cool and enjoy.

The gammie Creative 2017 overview images

Happy New Year!!

I know it’s a bit late as it’s February but It’s the thought that counts right?

So far I’ve already had a busy (but overall good) year.

It started off at our national Rover Scout camp, The Moot, where I had an absolute blast and made a bunch of new friends. The Moot was an amazing two weeks of activities and good times. It really kicked my new year off right.

The rest of the month has been filled with packing and moving into a new house. It’s been an exciting but stressful adventure. For the record I hate moving but sometimes it needs to be done and the results can be worthwhile.

The new house is great. I have some awesome new housemates (as well as my fantastic sister of course) so I’m definitely looking forward to our new house adventures. Also on the upside I have more people to cook for.  The only minor down side is that the stove is electric and I have to get used to a new oven. I will of course work around that.

Now that’s all settling down it’s back to doing what I enjoy most, Cooking good food and sharing it with my friends.


So what’s in store for this Month?

  • Another variation on Brownies
  • Veggie ‘pasta’
  • A couple of Summer Salsa recipes


I’m also hoping to put up plenty of pictures of the delicious food I’ll be making for my housemates and some of our new house adventures over on my Instagram and Facebook page.

If you have anything else you particularly want to see me attempt drop me a line either by commenting or sending me an email to

It’s a new year, It’s a new kitchen and I’m looking forward to sharing my new adventures.


Ok, I know I keep saying I’m back and then disappearing again but, while not as bad as 2015, this year has not been particularly good to me.

So a proper break was needed to get re-inspired and to find the time to do my own thing for a while.

With that in mind  I will be returning to blogging once again in January 2017 with some new inspiration and a fresh outlook.

So stay tuned for more Gammie Creative fun, I have lots of new ideas and recipes piling up to share.

I hope the rest of the year is kind to you all and I’ll catch you on the flip side.


There is nothing that quite compares to going home. Wherever that might be for you.

It’s generally a feeling of comfort.

But of course it’s a feeling that generally takes time to develop.

It comes with familiarity with your surroundings (which is why even a city can feel just as much ‘home’ as a house.

There are of course many reasons you might be without that lovely feeling and oftentimes that’s when you feel you need it most. Whether you have just moved house, you’re heading off on an adventure, you’re having to spend some time in a hospital or you’ve just had some big changes in your life you can still make your new environment feel like home. Sometime it just takes some time and thought.

So I’ve put together a few tips on how you can take that feeling of ‘home’ with you.  


First things first, decorate your space.

If it’s a matter of moving house make sure you don’t pack all your decorative items. Whether is pictures, posters, fairy lights, plants, etc, make sure you have a few items on hand to put up straight away.  

When I’m heading to hospital (or traveling for a while) opt for more portable Items like my favorite lap rug and a stuffed toy. You heard me. I take my stuffed toy and blankie to hospital. Perhaps a small framed picture would work in this situation as well.

ultimately you’re going for Items that say home to you. Whether because they are really representative of your style or add comfort to your environment.


For most people routines = equal comfort. I am definitely one of those people. They don’t have to be long or complicated. It can be as simple as watching your favorite movie when you’re going to bed or having the same breakfast every morning. Sometimes it’s the little things that will bring you the most comfort.


Have something to do with some spare time. Knitting, Cooking, Reading, Sport… whatever it is pick something. Preferably something requiring limited gear if you’re traveling. Whatever it is make it something you are familiar with. This is not the time to learn a new skill.


Sometimes a little bit of positive reinforcement will do the trick. Stock up on some snacks and treat yourself when you really need the comfort.

So that’s my tips. Hopefully if you are in the situation of needing to re-establish the feeling of home they will help you on your way.

If you have any of your own tips please let me know.

Until next time,