Best-ever blondies

Blondies are one of my go-to baked goods. They are always received well and I’m often asked for the recipe.

They’re moist and not too rich, and you can add whatever you like to them – nuts, fruit, more chocolate – much like these cookies or brownies, you can make them whichever ‘flavour’ you like.

My favourite combination is cherry and almond.



  • 400g white chocolate
  • 150g butter
  • 4 eggs
  • 250g brown sugar
  • 200g almond meal
  • 90g plain flour
  • 2 tsp vanilla essence
  • 200-300gm of nuts, chocolate or fruit



  1. Preheat oven to 180.
  2. Line a baking pan (rectangular).
  3. Melt chocolate and butter.
  4. Set aside to cool.
  5. Stir vanilla into the butter/chocolate mixture.
  6. In a large bowl, beat eggs and sugar together until thick.
  7. Add butter/chocolate mixture to the eggs and sugar.
  8. Fold in sifted almond meal and flour.
  9. Fold in your extra bits.
  10. Pour into the lined baking pan.
  11. Bake for 40 minutes.
  12. They are best left in the fridge overnight before cutting them up.


The combination I made for this post was cherry and Bounty, so a little bit like Cherry Ripe. The Bounty didn’t quite work as expected, but you could definitely get the coconut and cherry.

PS. They make a pretty good gift!

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Chewy chocolate cookies

Now, I’m not saying I make the best cookies in the world, but I am saying that these are pretty damn close.

These chewy chocolate cookies are super simple to make and are sure to be a crowd pleaser (based on my experience every time I make them), which is why I always do a double batch.

The beauty of these cookies is that you can make them whatever you want them to be – a simple chocolate chip or something more fancy like my last batch which included chunks of Terry’s Chocolate Orange, Crispy M&Ms and white chocolate chips. Three of my most favourite things. They are also great with nuts and various lollies/candies.


  • 125 grams butter, chopped and left to come up to room temp
  • 1 teaspoon of vanilla extract (I’ve forgotten it and it’s been fine, but you can also exchange for other flavourings)
  • 275 grams firmly packed brown sugar
  • 1 egg
  • 150 grams plain flour
  • 35 grams self-raising flour
  • .5 teaspoon bicarb soda
  • Pinch salt
  • 35 grams cocoa
  • 150 grams ‘mixins’ of your choice – three types is a good number



  1. Preheat the oven to about 180 degrees
  2. Line two trays with baking paper
  3. Beat the butter
  4. Add the sugar, beat until mixed
  5. Add extract and egg and beat until smooth
  6. Add sifted flours, cocoa and bicarb soda
  7. Add ‘mixins’
  8. Mix until combined by hand
  9. You can use a level tablespoon to measure the dough, but I tend to do this by hand and roll them all into balls
  10. Put the balls of dough on the trays, but make sure you leave plenty of space as they will spread during the cooking process
  11. Bake for approximately 10 minutes – they will come out soft, but will set. If you like a crispy cookie, you can leave for longer.
  12. Leave on the tray until they have set and then transfer to a wire rack to cool completely.

By the way, you can make this dough in advance, roll into balls and then freeze them. You can either cook them all up when you need them or just a couple at a time when you’re in desperate need of chocolate and there isn’t anything in the cupboard.

You can easily use whatever mixins you like, here are some ideas:

  • M&Ms – crispy, peanut, plain
  • Chocolate chips – dark, white, milk
  • Caramel/toffee/fudge chunks – you can pick these up in the baking section at the supermarket
  • Nuts – peanuts, roasted almonds, macadamias
  • Reese’s pieces – chopped up
  • Terry’s Chocolate Orange – chopped up
  • Pretzels – broken up
  • After dinner mints – chopped up
  • Crysalised ginger – not for me, but whatever floats your boat

I can definitely recommend scouring the lolly aisle to come up with some fun combinations. I’ve done it many a time and not too many people question why a strange lady is talking to herself while picking up and putting back various packets of chocolate or lollies.

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A good ol’ comforting family favourite

You know those meals you have that just make you feel all warm and fuzzy inside? The ones that, even though you may make it a thousand times, still tastes better when someone else makes it? Well, insert my Dads chips’n’chops.

To be completely honest (sorry Dad), its actually my late Grandmother’s recipe, which has gone down through the generations. It’s one of those dishes everyone loves, and there is almost never any leftovers. It’s so warm and hearty that I’ve never met anyone that doesn’t love it!

You may think its a bit of a strange combination of sauces, but don’t knock it until you try it! I was lucky enough to have this the other night, as one of the first dishes my dad cooked for us in his new house.


  • 6 Lamb fore-quarter chops
  • 1 onion roughly chopped
  • 1/4 cup Soy sauce
  • 1/4 cup Worcestershire sauce
  • 1/3 cup Barbeque sauce
  • 1 packet of frozen chips (Healthy Choice is my favourite to use)


  1. Put lamb chops in a large baking dish in a single layer.
  2. Add all sauces, and cover with water.
  3. Bake in a moderate oven for approximately 2.5 hours, turning occasionally.
  4. For the last 30 minutes, top with frozen chips and bake until cooked through. The sauce will thicken up and the chips will soak up half the sauce, while still being crunchy on top.

Note: If you prefer crunchier chips, cook them separately and serve together. If you want thicker gravy, add a tablespoon of cornflour mixed with enough water and add to the sauce when adding the chips!

Serves six (or three hungry men).


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Pesto scrolls

One of the easiest things you could make for a party are these super tasty pesto scrolls.

While I was at uni, I worked at the Casino in Brisbane. In my first two weeks there, I accidentally said yes to a shift in the fine dining restaurant, even though I’d never done fine dining before. I wasn’t very good at anything they got me to do, so I ended up polishing cutlery all night. It wasn’t so bad, repetitious things can be calming. There’s a reason for this story, I promise.

When guests were seated at the tables, instead of bread rolls, I noticed the waiters delivering scrolls from a hotbox and I spent the entire night wondering what they were. I worked up the courage to ask one of the waiters and she mumbled “pesto scrolls” before running off. Because I didn’t get a good look at the scrolls I was so curious about, I went home thinking about them.

A couple of weeks later I went to a party and had to take something with me. I had a moment of (what I like to call) genius and decided I was going to make pesto scrolls. I bought some frozen puff pastry, pesto and grated Parmesan (fresh, not long-life) and experimented. Well, I say experimented, but really the first thing I tried worked so well I didn’t try anything else.

The recipe below makes about 30 small scrolls, but each sheet of pastry you use will make between 16 and 20 scrolls depending how thin you cut them.


  • 2 sheets of frozen puff pastry
  • 4 heaped tablespoons of pesto
  • 2 small handfuls of grated Parmesan cheese


  1. Pull the pastry sheets out of the freezer and let them thaw a bit. Don’t let them thaw completely or it will be hard to roll.
  2. Slather two heaped tablespoons of pesto the sheet, leaving about three centimetres free on one side of the square.
  3. Sprinkle the cheese as evenly as you can on the pesto.

BFWE - pesto Step-1and2

  • Roll the pastry up, starting the opposite side to the one you left a gap. Much like a sushi roll, you can use the plastic the sheet came on like a sushi mat.
  • When you get close to the end, brush a little water on the pastry to help it stay closed.
  • Wrap the roll in the plastic the pastry sheet came on.
  • Repeat.

BFWE - pesto Step-3and4

  • Wrap the two rolls of filled pastry in cling wrap so the ends of the rolls don’t burn in the freezer and freeze.
  • When you’re ready to cook the scrolls, pull the rolls out of the freezer and let them thaw slightly – just enough so you can cut through the pastry without shattering it (if they shatter, they won’t look very nice when cooked).
  • Preheat the oven to 200 degrees.
  • Line baking trays with grease proof paper.

BFWE - pesto Step-5

  • Using a sharp knife, cut the roll up in to even slices.
  • Lay the slices out on the trays with plenty of space between them (because they do expand as they cook).
  • Put them in the oven for 20-25 minutes, until golden brown. Keep an eye on these the first time you cook them because every oven is different.

You can serve these warm or, let them cool and serve cold and crunchy!

These are so easy you can prepare a few rolls in advance and pull them out whenever you need them.

You can make changes to suit you!

  • Add grated mozzarella cheese to bulk them up a bit.
  • Use some of those delicious chunky dips instead of pesto.
  • Sweet versions are good too! Recently, I made nutella and white chocolate scrolls. Yum!


Let me know how you go!

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Improve your salad – vinaigrette

I was reading this article over at Stone Soup about (the author) Jules’ trick for eating more salad. It was a simple trick – a nice dressing, made in bulk so you don’t have to make something each time you make a salad. It inspired me to write an article about dressing too, because I’m a big fan of dressed salads.

I’m not sure if I’ve mentioned it before, but I really don’t like lettuce. I find it bitter, often limp, and most definitely overused in a lot of places because it’s cheap. I remember going to one cafe and ordering a salad – it was three-quarters lettuce and the rest of it was a sprinkle of other salad items and a few bits of chicken. Super disappointing!

If I HAVE to eat lettuce, it needs to be liberally coated in vinaigrette to counter the bitterness. If there is no dressing (how do people do it?!) or some pre-made dressing out of a bottle has been drizzled over the top, I’ll only eat the non-lettuce items.

Anywho, that’s enough about my fussy eating habits.

The Stone Soup article made me think of the bulk dressing I keep in my fridge, a simple vinaigrette. It usually lives in a mustard jar because I’ve used the almost finished mustard to get things going…


  • Salt
  • Pepper
  • 1 clove garlic, minced/chopped very fine (or more if you’re a garlic fiend like me!)
  • 1 tsp of mustard (if you’re using an almost empty mustard jar, the mustard will already be taken care of)
  • 3 parts olive oil
  • 2 parts white wine vinegar

Method: Put ingredients in a jar and give it a good shake. Voila, vinaigrette!

Keep in the fridge.

This is just the version my father taught me; you can really do anything you like with yours. Try different combinations of spices, oils and vinegars until you find a flavour you like. Give the Stone Soup recipe a go too, it’s quite tasty and very simple.

Do you have a bulk recipe you keep in the fridge?

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Nanna Pat’s Christmas Pudding

Every year Christmas creeps up on us like that unwanted spider in the bathroom while you’re…uh…indisposed. You don’t hate spiders, but you kind of wish they would stay hidden because they can be quite stressful. Also, will someone please explain why we are seeing Christmas decorations come out in September these days! It’s a harsh reminder that soon going to the shops will be even more painful that normal! Plus, I have to start planning the presents I want to buy.

pudding ingredientsAt least there is one good thing about this time of year – Christmas pudding! If you’re like me, and can barely find the time to have a cuppa uninterrupted, you’ll find it difficult to find the time to prepare and steam the pudding too. That’s why it’s a planned affair for me. Traditionally, Christmas pudding needs to be made a few months before the big day, two months is good but you will get away with a pretty decent pudding even one month before. Apparently pudding is made on ‘Stir Up Sunday’, which is about five weeks before Christmas, so I guess I wasn’t too far off when I made this one a couple of weeks back!

My Nanna Pat has been making our family Christmas pudding for as long as I can remember. As far as Christmas traditions go, this is it. In my family, people come and go, we are all getting on with our lives and are so busy doing different things that we actually have very few ‘traditions’, except Nanna’s Christmas pudding.

Five years ago, my Nanna taught me how to make the family recipe. While I would love to share this incredible recipe with you I’m afraid if I told you I’d have to kill you… I think I’m the only one in the whole family that has a copy of the recipe, thank you Nanna!

So the pudding takes two days. The first day involves prepping the fruit and the second is boiling.

Now, the first time I learnt how to ‘prep the fruit’, I tried to argue my way out of it (no I didn’t argue with my Nanna, I just offered other diplomatic suggestions), she absolutely insisted that I did not skip this step and it was imperative to the outcome of the pudding. You know when your Nanna makes you a cup of tea? And it just tastes so much better than any other tea you have had before? Then she says because it was ‘made with love’. Well this is the same thing, and believe me my damn pudding is made with so much love that each and every single raisin, currant and grape has seen my fingers in search for a single stalk! Don’t worry, I wash my hands!

So the first step is washing the 1.5kg of fruit. Have you ever washed sultanas before? I was surprised how brown the water turns, and how many leaves and twigs get caught up in the stickiness of the fruit! Once you have washed the fruit you must (see above) search through the fruit to find any stalks. This is painstaking, your fingers will be brown and sticky and you’ll be surprised how many sultanas, raisins and currants still have their stalks attached…

Made with love…made with love…

MelmakingpuddingThe second day it’s time to get hot. Clear your calendar. You must be prepared to be at home for at least 8 hours. The fruit needs to be mixed in with all of the rest of the ingredients (secret ingredients …remember!) and then you have to do the most important thing..make a wish. Since I don’t yet have a family of my own I try and make sure I have a few friends around so they get to have a stir and make a wish as well, because these form some of the greatest memories of my childhood; cooking with Nanna.

Before you put the mixture into the pudding tin for boiling you can add some coins! I did have a sixpence which I threw in the mixture, but last year my mum decided since it had her birth year on it she would claim it as hers. Good one mum! I remember Nanna always putting coins in her pudding when we were kids to encourage us to eat it (not me though). One year my Uncle Graham was eating his pudding and pulled out a $50 note out of his mouth, it was safe to say all the kids demolished that pudding within seconds.

Lastly, you boil the pudding for 6 hours and then pop it in the fridge until Christmas Day! On the day it needs to be boiled for another 2 hours before serving and you MUST serve it with lashings of brandy butter and brandy custard! Yum!

Some say the traditional Christmas pudding is not as popular with many preferring a lighter, healthier, dessert. Others say its too hot to have this type of dessert during our Australian hot Summers. I say Christmas is not Christmas without a large bowl of pudding followed by a swim in the pool with your loved ones.

What is a traditional Christmas recipe in your family? What gets you excited about Christmas Day?


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Pear brownies

I’m a real sucker for brownies and blondies, so I’ll use any excuse to whip up a batch. Last week, there were a number of pears leftover at work, so I took them home with plans to make something. The last time I did that, I came back to work on the Monday having totally winged it to produce a very moist chocolate and pear cake (and it was received very well).

Chocolate and pear go so well together!

This time around, I wanted to do the easy thing and just run with a recipe I knew would work, so..pear brownies!

My failsafe (for me, anyway) brownie recipe is:

  • 250 grams of milk chocolate
  • 250 grams of dark chocolate
  • 250 grams butter
  • 5 eggs
  • 1 cup brown sugar
  • 1 cup plain flour (or almond meal)
  • 1 teaspoons vanilla essence
  • 150-250 grams of mix-ins of your choice – I’ve used nuts, cherries, berries, more chocolate!

To add the pears into the mix:

  • 4-5 pears, peeled and chopped
  • 1 tablespoon brown sugar
  • 1 tablespoon water
  • 1/2 cup extra flour/almond meal


  1. Put your pears with the sugar and water in a pot over a medium heat and let it cook down until the pears are super soft. I sometimes like to give mine a mash to see if they are soft enough and to help them cook even faster.
  2. Put the pears aside to cool.
  3. Preheat the oven to 180 degrees.
  4. Line a tin with baking paper (I like to spray the tin with oil, then put the paper in so it sticks. I also cut down the corners so it sits nicely).
  5. Put the chocolate and butter in a heatproof bowl and melt over a pot of water (ensure not to let the bowl touch the water!). Keep an eye on this process because you don’t want the chocolate to burn. Once melted, remove from the heat.
  6. As the chocolate mixture is cooling, whip up the sugar and eggs – they will get a bit thick.
  7. Add the vanilla to the chocolate mixture and mix.
  8. Combine the chocolate mixture and the egg mixture while stirring.
  9. Fold in the 1.5 cups of flour, and the pear mixture until well combined.
  10. Pour the mixture into the tin and pop in the oven for around 25-30 minutes (look for a flaky top).
  11. Once cool, put it in the fridge for a few hours, then you can cut up.

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The Sunday edition: Granola

Okay, so our frequent readers will know by now that I love getting ahead for the week by cooking up a storm on Sunday. Aside from my love of eating out and trying new food, my day to day diet is very healthy. I avoid sugar as much as possible, and have reduced the amount of processed foods and carbohydrates I eat.

I wanted to put together some of the recipes that I’ve created, which have become staples in my kitchen. When I am in a rush in the morning – let’s face it, it is most days – I love nothing more than a big bowl of full fat Greek yoghurt with whatever fresh berries I have in my fridge, some chia seeds, and a large handful of this granola. Even though, I’ve made a few different granola recipes before, some with crazy flavours and cost a fortune, this recipe is full of ingredients I normally have in my pantry. It’s so versatile that you can always adapt to include other fruits, nuts and seeds if you wish!


  • 1 cup rolled oats (Gluten free if possible)
  • ½ cup almonds roughly chopped
  • 1/3 cup walnuts roughly chopped
  • 1/3 cup pepitas
  • 1/3 cup hazelnuts roughly chopped
  • ¼ cup goji berries
  • 1/3 cup sultanas
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg (fresh is best)
  • pinch sea salt
  • ½ cup 100% pure maple syrup
  • ½ cup coconut oil


1. Preheat oven to 180 degrees and line a baking tray with baking paper.

2. Melt coconut oil and mix with maple syrup, salt and spices.

3. Combine all the dry ingredients in a bowl, pour over coconut oil mixture and mix until evenly coated.

4. Bake for 15-20 minutes or until golden. Leave on the tray to cool – the granola will appear soggy, though will harden up whilst cooling.

5. Store in an airtight container for up to a week.

Note: You can mix up the ingredients as much as you like, sometimes I don’t use oats, and sometimes I substitute almonds for macadamia nuts or pecans. Another nice addition is chopped dates!

To serve, I like to mix 3/4 cup of full fat greek yoghurt with 1 tablespoon of chia seeds, top with whatever fresh berries you have on hand and a very generous scoop of fresh granola!

Do you have a favourite granola recipe? I’d love to give it a go!

Mel Sign Off-01-01

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The Sunday edition – Passionfruit yo-yos

I don’t know about you, but for me, Sunday is the best day to relax and get ahead and organised for the week. On a typical Sunday you’ll find me in my little flat in Brisbane: strawberry polka dot apron on, music playing and umpteen cookbooks open, wondering what I’m going to cook for the week.

Sometimes I surprise myself with how much I actually achieve! I may set out to make some chicken patties, and end up with banana bread, cookies, vegetable stock, and salads made for work the next day. It usually depends on my current mood or what I have been inspired by during the week.

This week, I was reminded by a colleague that I’ve never brought in any homemade goodies to share. This is mainly because it can be difficult to lug things on the morning commute, but I decided things needed to change.

Passionfruit yoyo biscuitsThis Sunday, I made my famous passionfruit yo-yos. I’m usually not one to make things over and over again unless I absolutely LOVE it, and this recipe is one of those. I must also add that, when I was growing up, I remember going to cafes with my brother and sister and always requesting a yo-yo or a melting moment because I loved the way they crumbled in my mouth. The short dough and the sweet passionfruit icing in the middle made them perfect.

I think these biscuits would be requested by any member of my family any time I asked if they wanted me to bake something. On family trips I always make sure to make a triple batch!

Here’s the recipe…

  • 250g butter, softened
  • 1/2 cup pure icing sugar
  • 1 teaspoon vanilla extract
  • 1 3/4 cups plain flour
  • 1/2 cup custard powder
  • 1 cup icing sugar, sifted
  • 1 tablespoon butter, softened
  • ½-1 passionfruit

1. Preheat oven to 180°C. Line 2 baking trays with baking paper. Place butter, sugar and vanilla into a food processor. Process for 2 minutes or until well combined.

2. Add flour and custard powder. Pulse until just combined (don’t over-process or biscuits will not have a fine texture).

3. Roll heaped teaspoonfuls of mixture into small balls. Place onto prepared baking trays. Press with a floured fork to flatten slightly. Bake for 12 minutes or until light golden. Allow to stand on trays for 2 minutes before transferring to a wire rack to cool. Repeat with remaining biscuit mixture.

4. While the biscuits are cooling, mix the icing sugar, butter and enough passionfruit pulp to make a smooth paste. Once biscuits are cooled choose two alike in size and sandwich them together with plenty of icing mixture.


So here I am, Sunday afternoon, enjoying a cuppa on my balcony, listening to maybe music, eating my passionfruit yo-yo (or two).


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A Kiwi favourite, Afghan biscuits

I’ve mostly grown up in Australia. Born in Adelaide and have been in Brisbane from the age of eight. However, there was a time (to be honest, I don’t remember much of it) when I lived in New Zealand. With a French father, how does that work you ask? Well, he married a Kiwi. Then the two of them moved to Western Australia to work. When Dad was passing through Australia on his way home to France in the early 80s, he was asked if he wanted to move to Australia. Bit different to today’s scenario.

My parents settled in South Australia until I was about four. Then, they decided to pack up and move to New Zealand. I should probably ask Dad why one day, it never occurred to me to ask until right now.
Edmond's Cookbook
Given I was in New Zealand when I was really getting into the whole talking thing, there are a few things I say now that are not very Australian, like ‘tinfoil’ instead of ‘alfoil’ and I pronounce tuna as ‘too-na’ as opposed to ‘choo-na’. Small things, but occasionally people pick them up. When I started my current job, I was stoked to find that my office mate was from NZ and I could reminisce about the goodies available over there and not here, feijoas in particular.

Mmmmmm feijoas.

Where was I?

Oh right, reminiscing about food. So, my mother had this famous Kiwi cookbook called the ‘Edmond’s Cookbook’. Edmond’s is a brand of baking products like flour etc. and that book is to many New Zealanders a holy grail of cooking and baking. While there are a few things in there I really love, like marshmallow, the shortcrust recipe, the buttercake…my all time favourite are Afghan biscuits – probably NZ’s most popular biscuit. It’s available in pre-packaged form, but they are definitely much better homemade.
Afghans - step by step
Obviously the name is a bit odd because it doesn’t make a lot of sense for an Afghani biscuit recipe to be one of NZ’s most popular biscuits. I wasn’t too sure of the origin so I did some Googling and found this great blog post, where the author notes that the recipe has been around at least since the 1940s edition of the Edmond’s Cookbook. They also mention the many many theories of where the name may have come from, including a fairly rascist one being that the biscuit was named as such because of its colour (I guess that was just the kind of thing to happen in those days). My favourite though, is the idea that whoever named it simply thought it sounded exotic.

Sorry, I just realised that I haven’t told you what an Afghan biscuit is. It’s very chocolatey, with crispy cornflakes in it and topped with chocolate icing and usually a walnut. It’s a super easy recipe and really tasty! Sometimes I use it to replace the base of a boring slice.

Here’s what you need to make them:


  • 200gm softened butter
  • 1/2 sugar (I use vanillin sugar)
  • 1 1/4 cups plain flour
  • 1/4 cup cocoa
  • 2 cups cornflakes
  • Chocolate icing
  • Walnuts (optional)


  1. Pre-heat oven to 180 degrees C
  2. Cream butter and sugar until light and fluffy.
  3. Sift in flour and cocoa
  4. Fold in cornflakes (you don’t have to be too gentle)
  5. Roll spoonfuls of mixture into balls
  6. Place on baking tray and gently press down
  7. Bake for 10-15 minutes depending on your over – I know they are almost done when I can smell them
  8. When cold, top with chocolate icing, and a walnut (if desired)

You can use whichever chocolate icing you prefer. This time around, I didn’t have icing sugar so I melted some chocolate and added a teaspoon of ricotta to make a ganache.

I hope you enjoy these biscuits if you get around to making them! Would love to hear what you think of them!

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