Easy Baked Salmon

Today I have a super easy baked Salmon recipe for you! It takes about 5 minutes to prep and 15min to bake!


Baked Salmon Recipe


2 Salmon pieces (I prefer the middle, not the tail pieces)

2 Tbsp dill

1 lemon (3/4 of the lemon cut into rounds- the remainder used for the juice)

1 Tbsp crushed garlic

1 Tbsp Olive Oil

Pinch of Salt and Pepper

How to

  1. Preheat over to 180 degrees Celcius
  2. Put everything into a bowl and mix
  3. Place Salmon on a tray (lay the lemon rounds on top of the Salmon) and bake for approx 12 min- 15min
  4. Serve with steamed vegetables or rice


Maltese Macaroni

One day I’ll go into the history of my own family, but until then, this is a little glimpse into my dad’s side of the family.

My dad, though born here in Sydney, is 100% Maltese. I grew up going to my Nanoo and Nana’s house every Thursday night for dinner and games. My dad’s entire family can build you a house, brick lay your driveway, fix your car or pretty much fix anything else that may be broken- they are incredible, and they are 100% Maltese. Our surname is Grech (in Malta this is their version of the last name Smith!)

My Nanoo passed away a few years ago, but my Nana is still with us- thankfully. I remember over the years my Nana slaving away in the kitchen- she would make a rotation of meals- Marinated Pork Neck, Macaroni, Ravioli, Handmade Canoli’s and every so often Rabbit Stew.

You never really think your grandparents won’t be with you forever, especially as a child.. and then one day they are gone. They leave behind memories, and material things but you’ll never get to have that conversation with them again.. or hear them laugh.. or hear their accents (years of living in Australia hasn’t change my Nana’s accent one bit). Often Greg will call my dads name with the same inflections that my Nana says his name, rolling the f’s like she came from Malta yesterday! Her voice is a dear memory I have, saved away for those moments I know will come when she is no longer with us.

Before Nana was bound to a wheelchair, and lost the main function in her hands, I sat with her at her vinyl covered dinner table and took the recipes down for her Macaroni and Marinated Pork Neck. I remember her telling me the recipe out of order- as she remembered it. It was brought with her from Malta, and I don’t think she had ever made a point to write it down.


I hope this recipe continues to live on with Ava, and her children.

stockmen.pngNana’s Macaroni

Serves: 4-6


1/2 Brown Onion

2-3 Tbsp Olive Oil

2 cloves of garlic, crushed

340g Tomato Puree (Passata)

2-3 Tbsp Tomato Paste

250g of each Pork and Veal Mince (Picture below of the one I use)

2-3 Tbsp Vegeta

1/2 tsp raw sugar

1/2 cup cup grated Parmesan (I use mozzarella sometimes)

2 eggs

250ml thickened cream

600g Rigatoni Pasta

How to

Pre-heat your oven to 180 Celcius

1. Cook the pasta as per the instructions, drain and set aside.


2. Place the Olive Oil in a large frypan/pot and heat

3. Fry the onions and garlic

636350594628963337_Afterlight_Edit4. Once they are softened add the mince, passata and tomato paste. Leave it to cook until the oil rises (approx 10-12 min)


5. Add the sugar and vegeta and stir to combine

6. Beat the eggs and cream in a jug

Now it’s assembly time!

7. Get your baking dish (you can use any size, you just may need to use multiple dishes), lightly grease the dish and line with baking paper. I line the dish with baking paper so the cheese and passata doesn’t harden and become impossible to clean afterwards!

You are going to layer the macaroni as follows:

1st layer- tomato meat layer

2nd layer- pasta

3rd layer – cream/egg mix

4th layer- cheese

Repeat until all the meat is finished (ensuring that the top layer is cheese)


8. Place in the oven to bake for 10-12 minutes, or until the top of the macaroni is golden.


*This is the pork/beef mince I use!


Quick & Easy Salsa

I am half Assyrian and half Maltese, which means, I love food.. like.. seriously love food! I’ve been exposed to a lot more Assyrian food than Maltese, however I do have the ain dishes from Malta down- straight from the heart of my Nanoo and Nana- Roasted Lamb Shoulder and Macaroni!

When it comes to Assyrian food there are quite a lot of similarities between Lebanese food and Persian food so some dishes may seem Lebanese or Persian but they are actually Assyrian! If you have eaten Lebanese food before you would probably be familiar with the dish Fatoush! It is a salad which compliments your main meal- Fatoush includes (but is not limited to)- Cucumber, Tomato, Parsley and fried Lebanese bread. I am also a lover of all things Mexican food- especially Salsa! I love salsa so much so that I’ll actually eat it as an after dinner snack..

Over the years I have had Fatoush and Mexican Salsa- I’ve also tried hybrid versions of salsa at restaurants and homemade salsas. I’ve asked a friend for her salsa recipe probably a dozen times over the past few years!

Introducing.pngThis quick and easy salsa recipe is a mixture between Lebanese and Mexican Salsa- it’s super quick, so if you only have a few minutes before the start of dinner, this is a great recipe for you! I love having the salsa in the fridge for week night meals that need a little quick!


Quick & Easy Salsa

Serves 2-3

Things you’ll need

4 Tomatoes

4 Garlic Cloves

1 Cucumber


1 bunch of Coriander or Parsley

Juice from a Lemon

Sea Salt

3-4 TBSP Olive Oil

2- 3 Tsp Chili Sauce

636341067887581349_Afterlight_Edit.jpgHow To

1. Chop the tomatoes up as fine as you would like and place in a bowl

2. Peel and chop the cucumber and mix with the tomatoes

3. Peel and chop the garlic cloves and add to the bowl

4. Chop the bunch of Parsley or Coriander (stalks and all) and add to the bowl

636341076117955676_Afterlight_Edit.jpgIf you are not going to be serving the salsa straight away don’t put the remaining ingredients in yet. Place the salsa in an airtight container and store in the fridge. If you are going to be serving the salsa straight away (or within the hour) read on!

5. Cut and squeeze the lemon juice into the salsa

636341077291818397_Afterlight_Edit.jpg6. Add approx 3-4 Tbsp of Olive Oil

7. Add a few pinches of salt (don’t be conservative here)

636341077894321972_Afterlight_Edit.jpgIf you like a kick in your salsa add 2-3 TSP of a hot Chili sauce.

Refrigerate until serving!