Monday, 17 February 2014

Apricot chicken curry - best recipe!!

I love quick and simple meals that can be prepared ahead and simply reheated at meal time.  Evenings are often crazy with so many other things to get done that spending an hour cooking dinner is sometimes too much to handle. This is a fantastic recipe that uses mainly pantry ingredients and tastes AMAZING!

·        Spray oil
·        1 onion, sliced
·        500g chicken breast fillets, thinly sliced
·        2 tsp curry powder
·        1 tsp mustard powder
·        ¼ cup tomato sauce
·        2 Tbspn apricot jam
·        1 Tbspn fruit chutney
·        ½ cup mayonnaise (or Greek yoghurt)
·        ½ cup cream

1. In a frypan over medium heat, spray with oil & cook onion until soft.

2. Add chicken & cook for 5 mins or until cooked through.

      3. Add curry powder, mustard powder, tomato sauce, jam, chutney & mayonnaise.  Stir until combined.
      4. Add cream, bring to the boil then reduce to a simmer for 5 mins. Eat immediately or cover & refrigerate until required.

 This recipe is included in my cookbook 'Food before 5'.  Only $19.95 & is available from

Tips:                 If making ahead, cook rice at the same time as making the curry.  Store both in the fridge & reheat at meal time. 

Storage:           In fridge, covered or in airtight container for up to 3 days.

                       Freeze, in airtight container for up to 2 months.

Wednesday, 5 February 2014

Choc peanut butter brownies

These brownies are extremely easy to make & versatile too.  Substitute peanut butter for white chocolate for a flavour variation.  These come with a warning... they are not the healthiest brownies so don't eat them all at once..

This recipe & more are featured in my cookbook 'Food before 5 - simple, affordable, make ahead meals for busy lifestyles'.  Purchase for $19.95 from

Choc peanut butter brownies
  • 200g dark chocolate
  • 100g butter
  • 1/2 cup caster sugar
  • 1/2 cup plain flour
  • 2 eggs, lightly beaten
  • 1/2 cup peanut butter (crunchy or smooth)
1. Preheat oven to 160 degrees.  Line a square tin (18cm x 18cm) with baking paper.

2. In a microwave safe bowl, break up chocolate & add butter.  Microwave on high for 30 seconds, then stir.  Repeat until chocolate & butter are melted together. Stir until smooth. 

3. In a separate large bowl, add sugar & flour.  Stir to combine.

4.  Add eggs (lightly beaten) & chocolate mixture.  Stir until just combined. 

5.  Pour into cake tin.  

6.  Heat peanut butter in microwave for 30 seconds.  Pour over brownie mixture.  Using a butter knife, gently swirl the peanut butter with the brownie mixture.   

7.  Bake in preheated oven for 30 mins.  Set aside & cool completely.  Cut into small pieces when cool.


Room temperature, in airtight container for up to 3 days.
In fridge, in airtight container for up to 1 week.
Freeze, wrapped in foil & stored in airtight container for up to 4 months.