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!  🙂



I decided to make Pumpkin Soup recently but had never been very happy with the recipes I’d tried at home.  I Googled Pumpkin Soup and came across the Healthy Eating Made Easy site, which had a Pumpkin and Ginger Soup Recipe (and lots of other great Recipes too – go and check it out).

Anyway, I made the Pumpkin & Ginger Soup and was asked for the Recipe the next day by one of the people who ate it, so I figured I was on to a winner.

Why not give it a try?  I think it’s really delicious and very easy to make.

Fresh ginger is a great addition to many vegetable soups. In this recipe, it gives the pumpkin flavour a real lift.  [Serves 4]


1 tbsp olive oil

1 onion, finely chopped

2 cloves garlic, crushed

2.5cm (1 inch) piece root ginger, peeled and grated

650g (4 cups) peeled and chopped pumpkin flesh

850ml (3 cups) vegetable stock


Sweat the onions gently in the olive oil for 5 mins, add the onion, garlic, ginger and pumpkin and cook for 5 mins more. Add the water or stock and simmer for 15-20 mins, until the pumpkin is tender. Puree the soup in a blender or food processor and thin with a little extra stock, water or milk if necessary.


Today’s Recipe comes from my good friend Hazel.


(A delicious vegetarian dish, that even the most serious meat eaters will enjoy!)


2 cups cooked white rice
2 packets finely chopped spinich
1 tsp minced garlic
1 onion finely chopped
2 large carrots diced
8-10 sliced mushrooms
small packet of pine nuts
1/2 cup soy sauce
4 Tbsp sweet chilly sauce
3 Tbsp ABC sauce (optional)
black pepper
250g philly cheese (Philadelphia cream cheese)
250g ricotta cheese
grated cheese for top of pie
1 white or cheese sauce packet


1. Cook rice and carrots separately and set aside.
2. Heat pan with oil and brown onion and garlic.
3. Add drained spinach and soy sauce -stir and cook for a few minutes.
4. Add sauces, pepper, mushrooms, carrots and pine nuts. Stir for short time before removing from heat.
5. Add rice to the vegetable mixture and stir well.
6. Make a white or cheese sauce and stir ricotta into the sauce.
7. Layer ingredients as follows, (in a large lasagne or baking dish); one layer of vegetable and rice mixture, followed by a layer of philly cheese, then another layer of the vegetable and rice mixture.
8. Pour the ricotta cheese sauce on top of pie and sprinkle with grated cheese.
9. Cook in moderate oven until top is browning. Approximately 40 minutes.
10. Serve with a mixed salad and garlic bread. ENJOY!

(Cut up left over pie into meal size pieces and freeze.)

So what are you waiting for?  Get cooking….

Fee 🙂