Moussaka Stack with Lemon-Yoghurt Dressing

I love this dish! It doesn’t look like it will fill you up, but I struggle most times to finish it. It’s my go to dish for visitors and soooooo easy to make.


Cooking time: 30mins  Serves: 2


1 small brown onion chopped finely
1 clove garlic, crushed
1 tbs organic beef stock
1 tbs coconut oil
170g lean organic beef mince
2 small organic tomatoes chopped coarsely
1/4 tps ground cinnamon
1/4 tps ground nutmeg
1/2 cup organic beef stock, extra
2 tbs coarsely chopped fresh flat-leaf parsley
2 tbs coarsely chopped fresh basil
1 medium eggplant
1 small red capsicum, quartered
1/4 cup Greek yoghurt
2 tps finely grated lemon rind
1 tbs lemon juice
20g baby rocket leaves


Cook onion, garlic and the beef stock in a medium frypan until onion is soft. Add beef, tomato and spices. Cook stirring, until beef is browned. Add extra stock and bring to boil. Reduce heat and simmer, uncovered for about 5mins or until liquid is absorbed. Remove from heat and stir in herbs.

Meanwhile slice the eggplant lengthways into 6 slices, discarding the 2 outside pieces. Cook the eggplant and capsicum on a heated grill or BBQ until brown and tender.

Combine yoghurt, lemon rind and juice in a small jug.

Stack beef mixture, eggplant, capsicum and rocket. Drizzle with the yoghurt mixture.



Lamb Kofta Curry

I’ve recently moved to Melbourne from Sydney and friends have been kind enough to imagegive me a temporary place to call home while we’re waiting to move into ours. So last night I made the Lamb Kofta Curry recipe from the CSIRO that I’ve adapted slightly. It was easy to remember and one that never disappoints.

Cooking time: 45mins  Serves: 4


700g lean lamb mince (you can use beef if you prefer)
1 onion, finely chopped
2 cloves garlic, crushed
1 x 3cm piece ginger, finely grated
1/2 tsp chilli powder
2 tsp ground coriander
4 tbs chopped coriander
1 egg

1 tbs coconut oil (you can use extra virgin olive oil instead)
1 onion finely chopped
1 x 2cm ginger, finely grated
2 cloves garlic crushed
1 tsp ground cumin
1 tsp ground coriander
1 tsp sweet paprika
1/2 – 1 tsp chilli powder (or to taste)
1 cinnamon stick
1 x 400g tin organic chopped tomato
1 tsp garam masala
1 tbs lemon juice
roughly chopped coriander (cilantro) and a dollop of Greek Yoghurt, to serve


Preheat the oven to 200c and line a large baking tray with baking paper.

To prepare the kofta, place the minced lamb, onion, garlic, ginger, chilli powder, ground coriander, chopped coriander and egg in a food processor and pulse till just combined. Form the mixture into small balls (it should make about 30 balls). Place on the baking tray and bake for 15-20 minutes or just cooked.

To make the sauce, heat the oil in a large frying pan and cook the onion till browned. Combine the ginger, garlic, cumin, coriander, paprika and chilli powder with 2tbs water. Add to the pan with the cinnamon stick and cook until fragrant. Add the tomatoes and 1/2 cup water and simmer for 5 minutes. Add the meatballs and simmer, covered for 10-15 minutes or until the sauce has thickened.

Gently stir through the garam masala and lemon juice. Sprinkle with the chopped coriander and dollop of greek yoghurt. Serve with brown rice or a salad.


imageIt’s encouraging to know we have passed the shortest day of the year, that means we are over half way through the cold months. Yah!!

Winter makes me want to curl up on the couch with a lovely bowl of warm soup. So today I’m sharing my favourite recipe. Another from the CSIRO total well being diet. I promise it will warm the cockles of your heart!

Cooking time: 55mins  Serves: 4


2 teaspoons coconut oil
3 Organic lamb shanks (900g with bone: 100g meat per person) excess fat removed
1 onion, chopped
2 carrots, chopped
1 stick celery, chopped
1 tablespoon chopped rosemary
1 clove garlic, chopped
2 large tomatoes, diced
1 litre organic low sodium beef stock
2 cups water
Freshly ground black pepper
1 tablespoon finely grated lemon zest
2 tablespoons finely chopped flat-leaf (Italian) parsley


Heat oil in a heavy-based saucepan over medium heat.
Add lamb shanks and cook, turning occasionally, for 10mins, or until golden. Remove shanks from pan and set aside. Add onion, carrots and celery to pan and cook for 5 mins, or until soft. Return shanks to pan, add rosemary, garlic, tomatoes, stock and water, and bring to a boil. Reduce heat and simmer for 40mins, or until meat is almost falling off the bone.

Using a large spoon, skim off any foam, then remove shanks from soup. Allow to cool a little, then pull meat off the bone and chop roughly. Return the meat to the soup, season with pepper and serve sprinkled with lemon zest and parsley.



Last week I was at my sisters (again!) and I offered to organise dinner.  The request was Chilli Con Carne, so I touched base with my friend Google and found this yummy recipe at Happy Healthy Gigi.  The verdict: They loved it! For a family of 4 it went down a treat with the kids wrapping it up in a tortilla and the adults having it with some brown rice.  Plenty to go round…….

Cooking time: 55mins  Serves: 4

Chilli Con Carne


500g lean beef mince
2 garlic cloves – minced
1 onion – diced
2 tsp chilli flakes or 1 red chilli chopped
1 tsp paprika
1 tsp cumin
1 tsp oregano
salt & pepper to taste
400g kidney beans or 4 bean mix – drained
4 tomatoes  choppped or 2 cans of organic diced tomato
1 cup beef stock/water
2 tbsp tomato paste
1 tbsp extra virgin olive oil
1 dollop of greek yoghurt per serve
spring onion to garnish
coriander to garnish


Put a large pan on medium heat and add your olive oil, onions & garlic until onions become soft

Add your spices (paprika, cumin,oregano, chilli and pinch of salt & pepper) and stir through

Then add your mince and brown, approx 5mins

Add your tomato, beans & beef stock/water

Turn the heat to low and let simmer for 30 – 45 mins with the lid off, until some of the water/stock has evaporated

If you like it thick, stir in the tomato paste

Check for seasoning, add salt and pepper if you need to. If it’s a little acidic add a pinch of stevia

By this time your Chilli should have developed a nice rich flavour, cook it a bit longer on low heat & let the flavour develop a bit more.  You can’t really over cook this dish, so long as there is enough liquid in there. The flavour will only get better & better.

Top with a dollop of greek yoghurt, some spring onion & coriander



My sister cooked this up last weekend for our trip to the Clare Valley. There is nothing better than a curry on a cold night.  I couldn’t get enough of it! It’s another CSIRO recipe and I’ve just cleaned it up slightly.  Best to make it the day before, so all the flavours can manifest. Yummy!


Cooking time: 50mins Serves: 4


2 Tablespoons Organic Coconut Oil
2 Onions, finely sliced
2 cloves garlic, crushed
1/2 Teaspoon Cardamom seeds
1 Teaspoon Ground Cinnamon
1 Tablespoon Garam Masala
2 Teaspoons Turmeric
800g Organic Lamb Leg, cut into cubes
1/2 cup Organic Greek Yoghurt
1 x 400g tin chopped Organic Tomatoes
1 x 250g Spinach, chopped
1 cup Water
2 Tablespoons Mint, finely shredded
1/2 cup Coriander (cilantro) Leaves, roughly chopped

Cooking Instructions

Heat oil in a large heavy-based saucepan over high heat.  Add onion and garlic and cook for 5 minutes, or until onion is golden.  Add spices and lamb, then mix well and cook for 6-8 minutes or until lamb begins to cook and change color.  Stir through the yoghurt, then tomato.  Add spinach and water, then reduce heat to medium and cook for 40 minutes, or until meat is tender.

Stir through mint and coriander and serve with a cup of cooked brown rice or quinoa. Enjoy!

Note: If you like you could also cook this in a slow cooker once you have seared the lamb.