Kentucky Scramble

I made Kentucky Scramble tonight for dinner (sticking to my Menu Plan) – YAY!

Kentucky Scramble

It seemed to get a big thumbs up from the kids – so that was good.

Some of the recipes in my Menu Plan are not our “usual” evening fare, so it’s good to be trying some new things with the kids to see if they like it.  If they do – it will be a keeper – if not, I will substitute a different meal the following month.

Happy eating 🙂


WEEK 1 – Shopping List and Recipes

Once I had the Menu Plan worked out, I looked at each week’s recipes then did a rough shopping list for ingredients I would need for each meal.

This week I will feature Week 1 – Recipe Plan below


Pork Chops
Chicken Stirfry
Tandoori Chicken
Kentucky Scramble

Ingredients List required for Recipes (to help with shopping list)


Pork Chops:   Pork Chops, pasta sauce packet, veges to steam/cook

Burritos/Tacos:  Chicken/Beef, Burrito/Taco kit with extra Burritos/Tacos if required, cheese, tomato sauce

Chicken Stirfry:  Chicken, stirfry sachet or ingredients for marinade (check recipe), rice, frozen veges

Tandoori Chicken: Chicken, tandoori jar or ingredients for marinade (check recipe), pappadums, rice

Kentucky Scramble:  Eggs, ham/sausage, red capscicum, corn, parsley

Sometimes, if I’m feeling lazy (which can be often) – I just buy the sachets at the supermarkets for stirfrys, or a jar for a curry.  Sometimes I cook from scratch – so I will give you both options in my recipes and ingredients (but generally for these things I will say “see ingredients in the recipe” because there are too many to list).

I’m trialling using Woolies Online for my groceries as it’s another job I have to try and squeeze into my week, which is never fun if you have 3 kids in tow!

So with my list written out (plus other essential items added for the week) – I go online and order my groceries, which will be delivered ready for the next week’s recipes/menu plan.

Now, time for the Recipes


Pork Chops

Pork chops, veges for steaming (carrots, broccoli, cauliflower, beans etc)
Continental pasta sauce mix (or cook potato instead)
Marinate pork chops in sweet chilli sauce, soy sauce and tomato sauce for at least
one hour.  Cook under the grill, basting continuously until cooked.
Cook pasta sauce mix in the microwave (takes 12 minutes)
Steam chopped veges in a pot.


Burrito Kit & extra packet of burritos (depending on how many your family eats)
or Taco Kit & extra tacos (depending on how many your family eats)
Chicken, 400grams – chopped into small bite sized pieces
or Mince, 400 grams
Lettuce, chopped
Tomatoes, chopped
Cheese, grated
Other veges according to taste:  e.g. red or green capscicum
Cook chicken with spice mix included in burrito packet
Chop lettuce & tomato and grate cheese while chicken is cooking
Make burritos according to instructions on the packet
(everybody does it themselves at our place)

Tandoori Chicken (from Taste website)

4 chicken breasts, on the bone, skin removed
5 Tbsp tandoori paste
1 cup thick plain yoghurt, plus extra to serve
1 clove garlic, crushed
1 tsp ground cumin
1 Tbsp lemon juice
2 Tbsp olive oil
2 onions, thickly sliced
2 cups coriander leaves, picked
Lemon wedges, chutney and naan bread to serve
Method:  Click on link …

Chicken Stir Fry

Chicken breast, 400 grams
3 Tbsp oil
1 Tbsp light soy sauce
1 Tbsp sherry
2 tsp brown sugar
2 tsp instant chicken stock
2 tsp cornflour
1 clove garlic, chopped
1 tsp grated root ginger
400g quick cooking vegetables sliced (or use frozen)
Rice or Noodles
Cut chicken meat into slices.  Place in oven bag with 1 Tbsp oil and all ingredients
except vegetables.  Knead bag to mix and leave to marinate.
Slice vegetables into thin slices.
Heat oil in a wok and cook chicken slices until meat is golden brown.
Add vegetables and cook until veges are heated through.
Serve with rice or noodles.

Kentucky Scramble

8 eggs
1 Tbsp butter or oil
2 spring onions, chopped
1 red capscicum
100g mild garlic sausage or luncheon
salt & pepper
chopped parsley, handful
1 cup corn kernels
Melt butter or oil in a frypan and sauce onions, red capscicum and sausage
over moderate heat – approx 8 minutes.
Turn heat to low and pour in eggs, seasoning and parsley.  Scramble until almost set.
Stir in corn.  Leave on heat for 1 minute.
Serve on toast or english muffins with tomato sauce.

It must be said that I’m a fairly conservative cook who likes easy meals.

Perhaps you might like to share some of your favourite recipes and I could make up some new Meal Plans once I’ve finished sharing my 5 weeks worth?

Anyhow – that’s it for Week 1.  I hope some of it might be useful?

Fi x

The Most DELICIOUS Chocolate Truffles!!!!

Well it’s been rather a long time since I last added a new recipe here.

With Christmas just around the corner … I thought a recipe for Chocolate Truffles would be in order.  But these are no ordinary truffles … no sir … these truffles you absolutely HAVE to make.  They are divine.  Truly!

My dear bloggy friend Mrs Bluestockings shared this recipe on her blog in 2008.  Because she did it so beautifully (with photos and everything!) I thought it might be best to just link to her post.

But first … a little teaser …

Now click HERE to visit Mrs BB’s blog for her scrumptious truffle recipe – and Merry Christmas to you all.

Fee 🙂

Banana Oat Hotcakes (courtesy of Coles magazine)

Here’s another delicious recipe from my friend Katy.  She’s been eating these with her daughter Elley.  They sound delicious.  I think I’ll have to go and try some …

Makes 12 (Serves 4)

1.5 cups SR flour
1 tsp baking powder
1 cup quick cook oats
1 tbsp sugar
2 eggs
1.25 cups milk
60g melted butter
1 tsp vanilla essence
2 small bananas mashed

1. Sift flour and baking powder into large bowl. Stir in oats and sugar and make a well in the centre.
2. Whisk eggs, milk, melted butter, vanilla essence in a jug and pour into dry ingredients.  Add mashed banana.  Mix well.
3. Heat a large frying pan over a medium heat (not too hot because the inside won’t cook). Grease the pan slightly.  Pour 1/4 cupfuls of mixture into the pan, not too close together as they expand.  Cook for about 3 mins until golden brown and a few bubbles appear on the surface (like cooking thick pikelets).  Flip over and cook a further 2 mins.

Serve warm with yoghurt and honey or maple syrup.  Yummo!


Here’s another great offering from Katy.  She went on holiday to Queensland recently and got this recipe off a friend:-


1 cup cooked brown rice
Red capsicum, chopped
1/3 cup currants
60g roasted cashews
Parsley chopped
2 Tbsp roasted sunflower seeds

3/4 cup oil
4 Tbsp soy sauce
2 Tbsp lemon juice
1 clove garlic, crushed
Salt and pepper


Combine all ingredients in a bowl together and mix well.  Place dressing ingredients in a jar and shake well.
Pour over salad.


My lovely friend Donna has shared this Recipe.  She says it’s a wonderful BBQ dip – served warm with torn flat bread, or it can even be used as a base for homemade pizza too!  She’s promised me a photo next time she makes it.

She also gives this Warning:  This is a real eye waterer!  I use my goggles during the cooking process and open all windows!!!


1 cup peanut oil  (you could drop that to ¾ or even ½, I’ve only used the whole cup)
1 whole bulb of garlic peeled and chopped (again, you can lower this to 3-4 cloves if you like)
2 onions roughly chopped
2 cups of fresh chillies de-seeded and tops removed (or you can use all red capsicum.  I used about 12 fairly large chillies and two capsicums and this is a scrumptious mix of both flavours)
3Tbsp tamarind paste (I can buy tamarind from Woolies, and it had all the seeds in it.  This was quite fiddly to remove, so see if you can get it without seeds)
2-3 Tbsp of fish sauce
3Tbsp of palm sugar (or I use brown)

1.    Heat oil.  Add garlic and onion and cook until clear.  Add chilli (and/or capsicum) and cook until soft.
2.    Add sugar, tamarind paste and fish sauce.  Simmer for ten minutes then turn off heat.
3.    Very carefully (it’s very hot) scrape mixture into a blender and blend until the lumps disappear and consistency is jam like (smooth).
4.    If you want to store it for a longer period of time, pour into sterilised jam jars and store in fridge.  It normally doesn’t last that long because it’s so yummy, so pour into a nice bowl and serve with lot’s of fresh bread (Turkish is nice, or French sticks sliced).


Here’s another scrumptious sounding Recipe from Hazel who says “If you want your Yorkshire Pudding to rise and have delicious crunchy edges, then try my Recipe”.    🙂


2 cups of white plain flour
4 eggs
1 cup of milk
1 cup of water
1/2 teaspoon salt
cooking oil


1. Turn oven to 240 degrees.
2. Put all ingredients except the oil, in a bowl together and whisk well. Leave to stand.
3. Pour enough oil in over proof lasagne/pie dish, to cover the bottom generously.
4. When oven has become hot, place dish in oven to heat up oil to a high temperature.
5. Remove dish (oil must be extremely hot!) from oven and pour mixture into dish. Immediately place back into oven.
6. Cook for twenty five minutes or until Yorkshire Pudding has risen and browned. (removing too early from oven will result in a soggy middle.)
**Serve with roast meat, various roasted and steamed vegetables and a generous amount of gravy!  🙂