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Category Archives: Recipes

This is a fantastic recipe to use up any left over sausages from last nights BBQ! add vegetables and chopped tomatoes to saucepan and heat through stir sauce through cooked pasta and sausages, sprinkle with cheese and bake in oven until browned Sausage and Vegetable Bake   Print Prep time 15 mins Cook time 45 mins […]

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  • What do you suggest to serve with sausage &vegetables bakeReplyCancel

    • Katrina - The Organised Housewife

      Hi Kay, I usually serve it with a little mash potato on the side as it already has all the vegetables in the bake. Sweet mash potato is also very nice too.ReplyCancel

Chicken Gnocchi Soup   Print Prep time 10 mins Cook time 30 mins Total time 40 mins   Author: Katrina Recipe type: Soup Serves: 5 Ingredients 500g chicken breasts, cooked and diced into small pieces 4 tablespoons butter 4 tablespoons flour 1¾ cups thickened cream 2 cups milk 1¾ cups chicken stock 1 cup celery, […]

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  • Anna

    Yum!! Made it without the spinach (whoops forgot it at the shops), it was still yummy. Thanks Kat for something different. :)ReplyCancel

    • Katrina

      Ooh glad you enjoyed it, Anna. It is very yummy and fairly easy to make to make as well.ReplyCancel

Come late afternoon I feel really peckish, 18 months ago I would have gone for a sugar hit, however now I much prefer a little savoury snack and I love having some dip in the fridge for just this reason. Plus it is also a great after school snack for the kids.  This Tomato and Onion […]

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  • Tessa

    ooh this sounds so good and even more so with the hint of tabasco, my favourite.ReplyCancel

    • Katrina

      I don’t usually use tabasco on my meals, my hubby covers most of his food in it. But I really did love the little hint of tabasco in this dip, you’ll love it TessaReplyCancel

  • Yvonne

    sounds to easy, and is relatively good for you. So going to try this one. Can we substitute anything else for tabasco.ReplyCancel

    • Katrina

      You could leave the Tabasco out if you want yvonne, give it at least one dash as it does add a little bit of flavour, I found the 5 dashes wasn’t hot just gave the dip a lovely tang.ReplyCancel

  • Jennifer

    Yummo! This looks so good!
    I’ve been reading a lot of Vitamix ‘healthy dip’ recipes lately and noticed lots use macadamias or cashews all whizzed-up to make it ‘creamy’ without cream for less calories, they’d probably work in the thermomix too.ReplyCancel

  • Katrina

    Ooh yes that is a great idea, Jennifer! I didn’t think of using macadamias or cashews!ReplyCancel

I bake healthy snacks for my kids through the week, but occasionally I do like to treat them to something ooey, gooey and utterly yummy as a Friday after school treat. I found a recipe online for a Chocolate Cake with Cream Cheese Icing… I’ve never tried Chocolate Cream Cheese icing before, and must say, this […]

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  • How come we cant access recipes???

    Very disappointing and time wasting!ReplyCancel

    • Katrina

      Amanda the links are above. It’s not my recipe to be able to type it up and reshare it, but click on the links in the pink in the first paragraph and you will find the full recipes there.ReplyCancel

    • Katrina

      Also, click on the images for each of the other recipes and it will take you directly to the recipe page for those items.ReplyCancel

  • Hannah

    Thank you for sharing! I love your website and I don’t even have kids, but I am learning some awesome tips and tricks and so much creativity along the way :) keep it up!ReplyCancel

    • Katrina

      Thank you Hannah, I am so pleased you are enjoying the website, this cake is so yummy, no kids means more for you!!ReplyCancel

A delicious chicken soup for a cold winters evening.  I love the flavours in this soup.  I made it in the thermomix but have found some delicious regular recipes for you too! Chicken and Corn Soup   Print Prep time 8 mins Cook time 20 mins Total time 28 mins   Author: Katrina Recipe type: […]

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  • Carolyn Tristram

    What do you do with the egg – did I miss read it?
    ReplyCancel

  • Robyn Cooper

    yes the egg???? I assume it goes in at the end
    ReplyCancel

  • Justine

    I have 2 sick kids that will be home from school today and was thinking I would like to make them some chicken soup for lunch to help their aching throats. Perfect timing thanks Kat.ReplyCancel

My kids loved these muffins, with delicious little bites of apple throughout and a cinnamon donut style topping the kids had a few of the mini muffins while warm and they said they taste very much like donuts!!  This recipe made 12 regular muffins plus 12 mini muffin, which I love as I can add […]

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  • Laura

    Ooh this sounds really good and I like how they make so many, will definitely have to give them a tryReplyCancel

  • I have always made apple and cinnamon muffins but this is a different take on what I cook. Will def give these a go because I love a hot cinnamon donut!ReplyCancel

    • Katrina

      They are super yummy Bec! Enjoy with a nice cuppa.:)ReplyCancel

I must admit I always lean towards beef and chicken rather than lamb or pork for our main meals.  However, I am trying to add more variety into our meals and after enjoying the lamb & sesame rissoles I’ve been searching for more great lamb recipes.  I found this Lamb & Feta meatball recipe in the new Vegie […]

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  • Keri

    I think it’s a bit cheeky of you to post a recipe on your site that I can’t get unless I buy a book on another site – NOT cool!ReplyCancel

    • Ellie

      I felt a bit tricked too! Looks delicious though :)ReplyCancel

      • Katrina

        Ooh it was never to be a trick Ellie, for copyright I can’t share her recipe, I need to give Wendy from Vegie Smugglers full credit as this is her recipe she created, if it was online I could of easily shared a link back to the recipe, but’s it from her new cookbook. Sometimes it good to learn about recipes from cookbooks you may not know existed and to learn if they are family friendly and easy to cook. Some books especially those online you can’t see inside and have a good flick through.ReplyCancel

    • Katrina

      I understand Keri, I am sorry you feel this way. For copyright I can’t share her recipe, I need to give Wendy from Vegie Smugglers full credit as this is her recipe she created, if it was online I could of easily shared a link back to the recipe, but’s it from her new cookbook. Sometimes it good to learn about recipes from cookbooks you may not know existed and to learn if they are family friendly and easy to cook. Some books especially those online you can’t see inside and have a good flick through.ReplyCancel

  • Andrea

    This recipe looks delicious and I too was disappointed that you couldn’t five details. But I understand. If you google the title, it will lead you to a 2010 Veggie Smugglers website article – voila, recipe found and no copyright infringement!!!ReplyCancel

  • Thank you, i didn’t realise it was in there i have added a link now.ReplyCancel

 Last year I made some really delicious savoury cheese biscuits, I am asked frequently what is the dollop of green on top, it’s a Avocado Horseradish spread with smoked salmon. Avocado Horseradish spread   Print Author: Katrina Ingredients 1 avocado 25g horseradish cream 10g lemon juice Instructions add avocado to bowl chop on medium in food […]

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I have never been a fan of potato salad, but I have to say I truly love this home-made recipe. Homemade Potato Salad   Print Prep time 15 mins Cook time 20 mins Total time 35 mins   Author: Katrina Serves: 8 Ingredients 1kg red delight potatoes 4 eggs 5 shortcut bacon rashers 4 spring […]

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Recently I have been watching the food I have been snacking on.  I still have a few more kilo’s to lose to reach my goal so I am making sure I have something reasonably healthy in my fridge to satisfy my 4pm sweet craving. I am so excited to share with you this Raw Chocolate & […]

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  • Amanda White

    Made the choc coffee bites this afternoon…great healthy snack Katrina.
    Am thinking the mixture could also work great made into balls (might have to chill mixture in fridge first) and rolled in coconut.
    Thanks for sharing :-)ReplyCancel

    • Katrina

      ooh yum Amanda that sounds so good, great idea!ReplyCancel

  • Hi Katrina, I made this today – it’s till in the fridge waiting to cut up.

    I worked out the nutrition value if anyone is interested
    – if cut into 20 pieces (each piece ~21g)

    386kJ, 92 calories, 2g protein, 5.3g fat, 0.5g sat fat, 8.2g carbs, 7.6g sugar, 15mg sodium.

    Thanks for the recipe – looking forward to trying it!

    Lindsey
    Accredited Practising DietitianReplyCancel

    • Katrina

      Oohh thanks Lindsey, thats very nice of you.ReplyCancel

  • Bettina

    If I left out the coffe, would I need to make my other changes to the recipe, do you think?ReplyCancel

    • Katrina

      No Bettina, they would taste just as good!ReplyCancel

  • Barbie Roos.

    Wow.ThanksReplyCancel

  • Ok, these look delicious (drooling) and easy. Need to shop for ingredients and will be making shortly! Hope they turn out as great as these.ReplyCancel

    • Katrina

      Yes May they are very yummy, Enjoy!ReplyCancel

  • Kelly Holliday

    would you replace the walnuts with more almonds to make it nut free?ReplyCancel

  • Kelly

    would you replace the walnuts with more almonds to make it nut free?ReplyCancel

  • Katrina

    What a great idea, Kelly!ReplyCancel

    • Kelly

      So i made it but its a crumbly mess, i can still save it. Just wondering. i left the coffee out as i’m making it for the kids, 1tbs of instant coffee was that liquid or powder?ReplyCancel

      • Katrina

        Oh no Kelly, I used coffee powder and really pressed it well into the container and left it in the fridge, sometimes I have left it all day before I slice it, perhaps you may need to leave it longer??ReplyCancel

        • Kelly Holliday

          will do, i’ve packed it harder and i’ll leave it 24hrs.ReplyCancel

          • Katrina

            Let me know how it turns out :)

          • kelly

            i must have done something wrong because its still way crumbly, or perhaps the walnuts were needed? i only used almonds (added extra to make up for no walnuts). Maybe i needed more dates. I think i’ll try again another day. But now i have quite a tasty crumble, i think i’ll make some banana ice cream and use it as a topping. :) thanks

  • Kim Fairfull

    Could you leave the dates outReplyCancel

    • Katrina

      No Kim the dates are a really important element of the bites, helps to combine it all together.ReplyCancel

  • Boiled Eggs and Soldiers

    I just made these, it’s still chilling but the crumbs were delicious! Got treats for the in-laws who are staying for the weekend sorted now thank you!ReplyCancel

  • House of Nicnax

    Oh yum! These look delicious! Raw food is something that really interests me. I’m not brave enough to try to make any thing too complicated, but these seem easy enough! And to be truthful – you had me at “coffee” ! I think i’ll make these this week! Thanks for the recipe!
    Nicole x
    http://www.houseofnicnax.blogspot.comReplyCancel

  • Carol

    Kat, I made these last week and wasnt that thrilled with the taste of the walnuts – remembered I dont really like the flavour AFTER I made them! I just made them last night again with roasted hazelnuts instead and they are delicious! I tried making into balls and they were a bit dry so I added a small amount of condensed milk. I think next time I could try just some water to see if that is enough to ‘glue’ together. Also loved the apricot and the lemon balls. Thanks!ReplyCancel

    • Katrina - The Organised Housewife

      That’s great, Carol. Yes i guess you can add any flavour nut, hazelnuts do sound very nice too.ReplyCancel

When my friends and I got into a conversation about how to hard boil an egg, everyone had their own methods including some interesting sounding contraptions. I thought I’d share with you some tips and how I hard boil my eggs. Tips: Use an egg at room temperature, this stops the shell from cracking Start […]

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  • Angela Woodall

    Your post today about boiling eggs is very timely for me. I’ve been trialling a few different ways of boiling eggs, but still don’t seem to have cracked it. My problem is that a day or two later when peeling them they don’t want to come away. In fact, after my last experiment the shell cracked and crumbled under our fingers making it even more difficult to peel it off. Your steps seems very similar to ones I have tried. I have heard of putting vinegar in the water and wonder if this might be the solution, but is there a taste in the cooked egg?ReplyCancel

  • Sherry Lewis

    Vinegar will not flavor the eggs. I boil mine, drain and then “bounce” them around in the pan, cracking the shells and THEN cover with cold water, the shells peel right off after the eggs cool, haven’t had a failure yet :DReplyCancel

  • Julia Knock

    I have also heard that the fresher the egg – the harder it is to peel. We have chickens and if I am making hard boiled eggs – I try and use the oldest eggs rather than ones that have just been laid. Funnily enough, my “girls” have not been laying much lately ( this happens in the colder weather ) so I asked hubby to buy a carton of eggs the other day as I have been using a few for back to school baking. I decided to make mashed egg sandwiches for my daughters’ lunches today so I boiled up some eggs last night before going to bed. I ran some cold water into the saucepan to cool them and just left them in the pot overnight. When I peed them this morning – the shells came away beautifully. Now I’m wondering – was it that they just cooled in the water or were those store bought eggs a bit old ?ReplyCancel

  • Sue Craddock

    I know this has nothing to do with eggs, but I need help . I’ve got a recipe that calls for 2 packages (20sheets)of graham crackers i’m going to use honey tiny teddy”s but how much is the big question???? please can someone helpReplyCancel

  • Fiona Tonizzo

    and some vinegar in the waterReplyCancel

  • Caroline Zunic

    In my thermie!ReplyCancel

  • Amy

    I didn’t consider this when I bought it, but one of the things I love my Thermomix for is boiling eggs. I’ve spent years trying to perfect the art- and my Thermie, boom, perfect everytime.ReplyCancel

    • Katrina

      Must admit, I haven’t boiled an egg in there yet. How do you do it?ReplyCancel

  • Melanie Smith

    I have always had a hard time getting the perfect hard boiled egg with timing and what not but I tried your technique today and it was great. Perfect egg and so easy, im converted to your method!ReplyCancel

  • Jenny Pepper

    I’ve been cooking eggs this way for years as it saves on fuel. However, if you like a ‘ coddled ‘ egg with a soft or runny yolk, only leave the egg in the hot water for 5 minutes. It’s delicious with soya sauce and Aromat. If you put a lid on the pan it boils quicker.ReplyCancel

  • Jen

    Lol, my “technique” for boiling eggs is:
    1. Put eggs in pot and cover with cold water
    2. Place on heat
    3. Go do something else while waiting for water to boil
    4. Completely forget about the eggs, then panic when I do remember them
    5. Remove from heat and run under cold water
    6. Peel and marvel at the fact they’re perfectly hard boiledReplyCancel

  • Slolea

    After boiling your eggs drain and put them in a pan with a lid. Cover the eggs with ice cold water put lost of ice in water. Leave in water for 10 minutes. Drain water leaving an in charge on bottom of pot. Then cover the pan and shake the eggs like bumper cars they practically peel them selves.ReplyCancel

    • Jenny

      Agreed!… Except I roll mine on the bench u til they’re crazed like a broken windscreen. Peel like mandarins then!ReplyCancel

  • Naysie

    I think I remember reading somewhere to add 1 teaspoon of either vinegar or bi carb soda to the water – makes for easy peelingReplyCancel

  • Edith Henderson-Benson

    My granddaughter loves hard-boiled “cracky” eggs, and at 4 years old, she now wants to peel them herself. I found a great method on-line for hard-cooking eggs – I now steam them! I put up to a dozen into my veggie steamer basket, and let the water in the pot below come to the point of steaming – then let them go for about 25-30 minutes; then plunge them into an ice-water bath for a couple of minutes. They peel so easily, and are cooked all the way through!ReplyCancel

This is a guest post by Wendy Blume from Vegie Smugglers Got a toddler who is refusing to eat everything? Relax, you’re not alone! This is a common stage, tied closely with their wider developmental issues. And in the same way you’re introducing new disciplinary tactics, it’s time to introduce some new kitchen tactics to […]

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  • Keri

    Can you please advise if the muffins are suitable for freezing (after they’ve been cooked)? Thank you.ReplyCancel

  • Sam Scott

    I agree with meatballs being a lifesaver! I make “baked bean” nuggets which are chicken mince, chick peas (which my two think are baked beans which they love!), shredded veges and shredded cheese. Roll together and bake in the oven. Can also freeze them so there is always a supply for care lunches and the nights that hubby and I want something different that the kids wont eat.ReplyCancel

    • Katrina

      they sound so good and healthy Sam, will have to give them a go!!ReplyCancel

  • Tiptoe & Co

    Great tips here for fussy little ones!ReplyCancel

  • Great tips here for fussy little ones! They can be such little monkeys ;)ReplyCancel

  • sofia

    I hide lots of things is risotto – an apple, onion, mushrooms, grated zucchini. Blitz all in food processor to make everything really tiny and un-pick-out-able, then cook with garlic, butter, risotto rice, low salt stock cube, and parm cheese. My incredibly fussy 2yr old loves his “zotto”ReplyCancel