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


Pear + Banana + Blueberry

One of the most common pureed foods I make for Ava is pureed pear. I generally mix it with yoghurt, or banana pieces at the time she’s eating it. Sometimes I’ll just pop the pureed pear in the microwave for 20 seconds and add a few dashes of cinnamon. My 7 year old niece, Mia, loves this for a snack as well! Which is great because it’s super healthy and way better than a piece of chocolate or bag of chips she would normally have!

Most of the purees I make I use my my Bellini Stick Mixer from Target! For only $29 AUD, it was a fantastic investment


The recipe is really simple for this puree! All you need is 5-6 pears.



Peel and chop the pears and place in a microwave safe container.

Place in the microwave for 6-8 minutes until a knife can pierce the flesh without pressure.636348006384962910_Afterlight_Edit

Transfer the pears to the container for the mixer and puree until smooth!636348007018995083_Afterlight_Edit

I like to add in Blueberries, Banana or Pureed Apple at this stage.

Transfer to your containers and squeeze packs and freeze for 2-3 months!636348007265369532_Afterlight_Edit

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!




No Bake Peanut Butter Fudge

This is my go-to recipe when I need to whip up a quick dessert to take with us to a friends place! While you do need some time for the fudge to set in the fridge you should have most of the ingredients in your pantry!


Easy Peanut Butter Fudge

Taken from Sophisticated Gourmet

Makes About 36 Pieces (I always get a lot less because I cut them bigger than bite size!)
Prep time: 5 min | Cook time: 10 min



½ cup (1 stick) / 113g Unsalted Butter

⅛ teaspoon Ground Nutmeg

1 pound / 453g light muscovado sugar (I use soft dark brown sugar)

½ cup / 118 ml Milk

1 tablespoon Vanilla Extract

1 cup / 235g Extra Crunchy Peanut Butter

2 ⅓ cups (308g) Powdered sugar

⅓ cup / 75g / 2.65 ounces Dark Chocolate / semi-sweet chocolate chips (optional)

Maldon Sea Salt / Fleur de Sel, for sprinkling (optional, but recommended)


Over medium heat, melt the butter in a large saucepan along with the ground nutmeg.With a wooden spoon, stir in the brown sugar and milk, removing any lumps, and bring to a boil for 2-3 Minutes without stirring.

Remove from the heat, and stir in the vanilla, then the peanut butter.

Put the powdered sugar in a large heatproof mixing bowl. Then, pour the hot peanut butter and sugar mixture on top of the powdered sugar, and beat with a wooden spoon until smooth.

Pour into an 8-inch (20 cm) square baking pan, cover the top with parchment, and press down to smooth out the top (I use another 8-inch pan to do this) set aside to cool slightly (10 minutes should do), then place in the fridge to cool completely.

Turn the fudge out of the tin onto the parchment, cut into 36 squares (or smaller, if you prefer)

Melt the chocolate, and add a thin layer to top of each piece of fudge. Allow the chocolate to set, and sprinkle each piece of fudge with a few grains of flaky sea salt. (I sprinkle the salt before the chocolate sets so it sticks to the tops!)

Store in an airtight container.

The Chocolate Fudge Cake

I am not a cake eater- my husband, on the other hand, would eat cake every day if he didn’t put on weight!

The recipe comes from a very close family friend of ours. When Greg moved here from the States he fell in love with this chocolate cake- the fluffiness, the icing- he falls into a state of euphoria every time he sees the cake present itself at our family functions. I am all for taking shortcuts- I love Betty Crocker’s frosting and Donna Hay’s packet mixtures but this cake takes the prize!

The great thing about the cake is- the ingredients are generally things you would have in your pantry already! Enjoy!

Chocolate Fudge Cake


125g  (4 oz) butter or margarine (must be room temperature)

1 cup sugar

2 eggs

1 teaspoon vanilla essence

2/3 cup cocoa

1/2 cup hot water

2 teaspoons vinegar

1 cup milk

1 3/4 cups plain flour

1 teaspoon baking powder

1 teaspoon bicarbonate of soda

Pinch salt

For Chocolate Vienna Icing

125g butter (must be room temperature)

2 1/2 cups icing sugar

3 tablespoon cocoa

3 tablespoon hot water

1. Beat butter until creamy, add sugar, eggs and vanilla and beat until light and fluffy. Blend cocoa in hot water to make a smooth paste. Gradually add to creamed mixture. Add vinegar to milk to sour.

2. Sift together flour, baking powder, bicarbonate soda and salt, and add to creamed mixture alternately with sour milk. Stir lightly but thoroughly. Pour into two greased 20cm (8 in) sandwich tins and bake in moderate oven (180 C or 160 C fan forced) for 30 minutes or until tops spring back when lightly pressed.

3. Cool in tins for 10 minutes then turn out and allow to cool completely. Fill and ice with Chocolate Vienna Icing. Decorate with chocolate curls if desired.

Chocolate Vienna Icing

Beat butter until creamy. Sift icing sugar and blend cocoa with hot water smooth. Add the icing sugar to the butter alternately with sufficient of the cocoa mixture to spreading consistency.