Mint Pesto Marrow (Zucchini, Courgette) Spaghetti with Herb Roasted Chickpeas and Feta


I totally love this meal.  I don’t even bother to have it hot, it is so good cold.  I usually make extra and then have it the next day for lunch.  I am confused whether that is genius or just downright lazy…whatever, it works for me.  Just one thing with this, is the roasted herb chickpeas must be crunchy.  I don’t know what it is with me, but I just love ‘the crunch’.

I seem to be making loads of mint pesto these days, the mint in my garden is going all kinds of crazy, thanks to the excessive rains we are having.  But it is all good.


Mint Pesto Marrow (Zucchini/Courgette) Spaghetti with Herb Roasted Chickpeas and Feta

Preparation and total time: 20 minutes

Serves 3-4


3 large marrows (zucchini/courgette) spiralized. (This is what I used but definitely will depend on the size of your marrows (zucchini/courgettes), so spiralize until you have enough for each serving)

roasted herb chickpeas (the amount totally depends on you, I love these, so I feel zero guilt and load them on my meal)

crumbled feta cheese

For the mint pesto

1 cup fresh mint leaves, packed

handful of fresh parsley leaves

2 handfuls of macadamia nuts, crushed

2 cloves of garlic

1 onion (medium-sized) chopped finely

zest of 1 lemon

juice of 1/2 lemon

2 Tablespoons of olive oil


For the Roasted Chickpeas:

Once chickpeas are cooked and drained, place the chickpeas on a baking tray. Sprinkle with a salt and pepper and a drizzling of olive oil.  I did mine for about 45 minutes on 180 degrees celsius. Whilst the chickpeas are in the oven, keep checking on them and give them a good toss and stir around, so they roast evenly.  Also, sneak in a taste periodically to check for the crispness you want.  Once they are done, remove the baking tray from the oven and generously add some dried origanum or any other herbs you prefer.

For the Pesto:  

Put all the pesto ingredients in a food processor or good blender and blend until it reaches the consistency that you like.

Add the pesto to the spiralized marrows (zucchini/courgette) and top with the roasted herb chickpeas and feta.


NB*  I like this meal cold, and personally feel that the warmed version sort of loses the actual taste, but if you want you can warm it up by adding it to a pan and heating up and then take off the heat, and lastly add the chickpeas and feta.

Also, if you have extra pesto left over, place it in a sealed jar and keep in the refrigerator. This will keep for a few days.




Orange, Papaya, Butternut and Chai Smoothie


I made a smoothie with butternut !!!!!

This smoothie, is out of this world, and how dynamic is the colour ???  I know, all that orange, just so bright and vibrant. I think this smoothie is screeeaming summer…yes, it’s heading for summertime here…so I selfishly will be enjoying the sunshine whilst a lot of you will be curled up in front of a heater, apologies, in fact double apologies, as that is how bad I am feeling😦 .

So anyway, of course I made this and loved it.  I actually had to make another, and it has been on the top of my list of fave smoothies, I am not going to lie !!!


Orange, Papaya, Butternut and Chia Smoothie

Preparation time:  8 minutes

Makes just over 1 cup


1/2 cup (125 millilitres) roasted, mashed butternut

50 millilitres orange/mango juice

1/2 freshly squeezed orange juice

1 cup (250 millilitres) chopped papaya

1 Tablespoon (3 millilitres) chia seeds


Put all the above ingredients into a blender and blend until smooth and the consistency you like.


NB*  The above ingredients can be approximate.  There is no hard and fast rule when doing my kind of smoothie, as it is really all about your taste, and the consistency that you like.



Nutty Millet Stir Fry with Red Chilli Sauce


Grains are my new best friends.  I know, I know, it sounds crazy right?  But, they are so awesome.  Only problem is they don’t talk, so I can’t talk to them…I mean that would be ridiculous…Imagine talking to grains, I would need to then answer for them so the conversation is not so one-sided, and then I probably, if heard, would quickly be put in a straight jacket and taken…you know where.  So lets just keep it simple, and just accept these wonderful grains as they are and not expect change🙂.

So, to do a Stir Fry is pretty easy as we all know, but this one has toasted almonds in it which is quite cool. Also, instead of the usual rice, it has millet and a killer chilli sauce! Isn’t that cool?  Not…whatever🙂. When I first did this meal I used quinoa…of course, haha, I am soooo predictable, but then thought I best change it up a bit and give the other grains a chance in my kitchen🙂. I have also done this same stir fry with my favourite roasted chickpeas, instead of the toasted almonds, and it is equally as delicious. So…….anyway, just chop a load of veggies, quickly stir fry them and just before serving, mix in the cooked millet. Meal done. This, with the chilli sauce is dynamite🙂. Oh, don’t think about cooking the millet with the actual stir fry, you will regret it, trust me…it just becomes ‘mush’.


Nutty Millet Stir Fry with Red Chilli Sauce

Preparation: 10 minutes  (time will increase if Millet is uncooked and Almonds are not toasted)

Cooking time:  7 minutes

Total time:  17 minutes

Serves 4


For the sauce:

2 1/2 Tablespoons of Red Chilli Soy Sauce

2 1/2 Tablespoons of honey

Zest and juice of one large lemon

For the Stir-Fry:

2/3 cups (100 grams / 3.5 ounces) sliced white onion

7/8 cups (155 grams  / 5.4 ounces) sliced yellow pepper

2 cups (200 grams / 7.1 ounces) sliced red/purple cabbage

4 cups (200 grams  / 7.1 ounces) chopped carrot

1 cup (150 grams  /5.3 ounces) snap peas, roughly chopped

a little olive oil for frying

200 grams (1 cup /7 ounces) cooked millet

100 grams (3/4 cup / 3.7 ounces) dry toasted almonds (plus more if you want)


For the sauce:  Mix the soy, honey and zest together in a small pot.  Add about half of the lemon juice and taste.  If you feel it needs a bit more of a tarty taste, then add the rest.  I generally end up using juice from a whole lemon. Set aside to be heated up just before serving.

On medium heat, add the oil in either a large frying pan or wok. Once heated add the carrots first and give them a head start for a couple seconds, (as they are the hardest raw vegetable) then add the onion, pepper, snap peas and lastly the red/purple cabbage. Stir continuously just for a few minutes until just lightly cooked, but still crunchy.

Add the cooked millet, stir around well and let it nestle around nicely among the veggies. (Now this is the time to multi-task, while you are stirring around the millet, heat up the sauce🙂

Serve hot and add the dry toasted almonds separately.  I prefer to do this to extend the crunch factor.


NB*  Please note, that I use a metric scale for all my measurements.

  • To dry toast the almonds:  On medium heat, place a frying pan, add the almonds and stir continuously.  Almonds toast quite quickly, so don’t leave them unattended, or they will burn.
  • To cook millet:  Cook as per packet instructions.




Polenta Pizza with Caramelized Onions, Cherry Tomatoes and Feta


Healthy carbs guys!  Healthy carbs, and it is all in a pizza !!!

This pizza just had to happen. Load it up with whatever your heart desires and you are sorted. Pizzas are one of those things you can go all out with and do loads of crazy, delicious toppings and stuff but I was in the mood for simple, so simple it was🙂. For awhile now, I have had this thing for caramelized onions, so I just had to top mine up with them. Then, some cherry tomatoes, I love the baby ones and once the pizza is in the oven, I watch through the glass window of the oven (Yes, I am weird, it is like I am stalking the pizza !  I am a Pizza Stalker !) and eventually those baby tomatoes pop and get all wrinkly.  There is a method in my madness,  with the oven on, I keep warm and I get to make sure nothing burns (because I have a thing with my oven…long story, don’t ask).  Then of course the basil leaves, I mean of course…tomatoes and basil, need I say more, and then of course you have guessed…. feta cheese.  I mean, there has to be cheese on a pizza right? well not really I suppose,  I have had loads of pizzas without cheese, but on this pizza, cheese was just an added bonus.

Okay, so this is not your usual pizza base, but it is a nice light option, if you want to try something a bit different, and it is even gluten free.  What is that saying…don’t knock it, till you’ve tried it !🙂

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Polenta Pizza With Caramelized Onions, Cherry Tomatoes and Feta

Preparation time:  3 minutes

Cooking time:  35 minutes

Total time:  38 minutes

Serves 2 or 3


1 cup uncooked polenta

dash of salt

2 cups water


4 medium-sized onions, sliced thinly

125 grams cherry tomatoes (or more if you like)

200 grams feta cheese (or more if you like)

fresh basil leaves

fresh rocket leaves

To caramelize the onions:

a little olive oil

1 – 2 teaspoons brown sugar

1 -2 tablespoons balsamic vinegar

a little water (if needed)


Preheat oven to 180 degrees Celsius/350 degrees Fahrenheit.

In a large pan, with a little olive oil, saute the onions.  Add a teaspoon or two of brown sugar and allow to cook. Stir continuously to prevent burning.  If you feel the onions are sticking a bit, add a little water. I personally like my onions to be nicely browned, and just before the cooking process is done, I add the balsamic vinegar, stir it in, and then take the pan off the oven and set aside.

To cook the Polenta:  Add polenta to the boiled water and reduce the heat down to simmer.  Using a whisk, whisk for about 5 minutes continuously until the polenta starts to thicken.  The polenta will start to pull away from the sides of the pot.

Once the polenta is cooked, spread it into an oven proof dish approximately 18 x 28 centimetres/7 x 11 inches in size.  Flatten as best as possible and place in the oven for 15 minutes. Remove from the oven and place toppings on. Return to the oven for a further 15 minutes or until the topping has cooked.

Add fresh basil and rocket leaves.  Serve either on its own or with a salad.



Raw Vegetable and Quinoa Salad


Salad anyone?  Well, today it is good ol’ Quinoa ! Man, I love this stuff. Okay, I don’t mean ‘stuff’ in a bad way, I just love quinoa.  The other day I brought out a fair-sized bowl (actually quite large), and loaded it up with a few cups of cooked quinoa, and then topped it up with mountains of raw vegetables and fresh herbs.  I then dug a tablespoon into this mountain of delicious vegetables and sunk the spoon down into the quinoa.  I then tossed and mixed this amazingly delicious concoction all together, and I am not going to lie, I was VERY tempted to take that spoon and dump a huge mouthful of all that deliciousness into my mouth….but I held myself back, took a deep breath, collected my thoughts, counted backwards from ten…. and dished some up on a plate for myself.

When the hubby came home, he opened the fridge and saw this massive bowl of quinoa salad, and by the look on his face I think he thought it would be his food for the week…but fear not, I am not that cruel…although the thought did enter my brain….The salad did not last 24 hours, thanks to my continual snacking on it every time I opened the fridge door !  And man…it was so good, it was like I just could not get enough.  :-) Haha Quinoa obsession !!!

For me, this salad is just the best.  It is totally versatile.  Use whatever veggies float your boat, and if you decide to have corn, do yourself a favour, don’t cook it, have it raw, enjoy that crunch… is Cra-zy good !!!

The recipe below is enough for 2 people, but feel free to double up or quadruple the recipe as I did.


Raw Vegetable and Quinoa Salad

Preparation time:  20 minutes

Cooking time:  15 minutes

Total time:  35 minutes

Makes for 2 people


1 cup quinoa, cooked

1 cup black-eyed peas, cooked and roasted with salt, pepper and origanum

1 corn on the cob, kernels cut off

20/30 cherry tomatoes, halved

1/4 – 1/2 cup thinly shredded purple baby chinese cabbage

3 sliced spring onions, green parts as well

1/2 large red pepper, sliced or diced

1/2 large yellow pepper, sliced or diced

2/3 jalapeno’s, sliced finely

60 grams sugar snap peas, uncooked and chopped finely

a handful of herbs, I used mint and basil leaves and chopped chives.


Quinoa – cook as per packet instructions.

Black Eyed Peas – cook as per packet instructions, then place on a baking tray, with a little olive oil, salt and pepper, and dried origanum.  Allow to roast in a preheated oven at 180 degrees Celsius for about 15/20 minutes or until crispy.

Once all the veggies are sliced and prepared.  Place in a dish and serve.


NB*  This can be a salad to have on the side or as a main meal.





Butternut and Herb Scones


Hey, hey….lets talk about savoury scones for awhile.  Who is more into savoury than sweet? Personally, I am not fussy. My mom was the queen of scone making, she would throw together a batch in like no time.  Unlike me, who still goes by the written out recipe!  Yip, there is no hope ! She would add this or that, or keep them plain so we could have jam and cream with them (yum). No matter what, they were always delicious🙂. Anyway, scones just seemed to be on my radar lately, but I wanted to just change it up a bit so savoury scones it was.  I have been on a bit of a butternut vibe lately (but that is a story for another time, and apart from the fact that I had bought a pocket of butternuts…I just thought butternut scones just had to happen, I mean …come on, we have butternut everything happening these days, so why not butternut scones! Let me tell you, these Butternut and Herb ones are the Thing !  Just saying!!!


Butternut and Herb Scones

Preparation time:  15 minutes (prep time will be longer if you do not have pre-roasted mashed butternut)

Cooking time:  20 minutes

Total time:  35 minutes


125 millilitres (1/4 cup) salted butter

500 millilitres (2 cups) cake wheat flour

1 jumbo-sized free range egg

125 millilitres (1/4 cup) buttermilk

125 millilitres (1/4 cup) mashed roasted butternut

125 millilitres (1/4 cup) chopped spring onion

125 millilitres (1/4 cup) chopped fresh rosemary

a little extra milk for the tops of the scones


Firstly, preheat your oven to 180 degrees Celsius (170 degrees Celsius Fan Oven)/350 degrees Fahrenheit.

Dust a baking tray with a little flour, to prevent sticking.

In a large bowl add the flour, baking powder and the chilled butter.  Using your hands, yes, I prefer using my hands with this next step, it is a bit messy but persevere and scrunch the butter into the flour mixture with your fingers, with a lifting up motion. Continue to do this until you literally have a bowl of ‘breadcrumbs’.  Shake the bowl, and you will notice any big clumps sitting on the top, just break those down.

(You may want to wash your hands now quickly) Then add the egg, buttermilk, butternut, spring onion and herbs.  Stir well with a metal spoon.

Empty the scone mixture onto a floured surface.  (This may sound ridiculous, but now is the time to flour your hands) Flatten the scone mixture slightly. Using a knife divide the scone mixture into eight. I usually cut, as if I were cutting a pie.

With a little extra milk, moisten the top of each scone.

Place in the preheated oven and let cook for 20 minutes.

Once done, enjoy with a nice smearing of butter.



Creamy Chicken and Peppadew Souffle’s


I have been eyeing out these little gems for quite some time.  Again, I found the recipe from a magazine cut out, who knows where and who knows when.

Anyway I had some left over chicken from last night, so these little souffle’s, just had to happen! I have to admit, I was a bit nervous as souffle’s can be a little intimidating to say the least, but then again, thought, who cares? so long as they are scrumptious and a mouthful of deliciousness…it really does not matter what they look like, I mean, it is not as if the Queen was going to see them or eat them! Well, I have to admit, they were easy to do.  I am now over the fear of souffle’ making…and they were amazing, light and everything I had hoped for. I am now in souffle’ heaven!!!

You can also do a vegetarian version, which is equally as delicious, just substitute the chicken with mushrooms🙂  Yummy !!!


Creamy Chicken and Peppadew Souffle’s

Preparation time:  35 minutes

Cooking time:  20 – 25 minutes plus and extra 15 minutes just before serving.

Total time:  1 hour 10 minutes – 1 hour 15 minutes


120 gram butter

1/2 cup (125 millilitres) cake wheat flour

2 cups (500 millilitres) full cream milk

400 gram feta cheese, crumbled

160 gram peppadews

1 teaspoon (5 millilitres) ground nutmeg

freshly ground salt and black pepper

5 free-range jumbo-sized eggs, separated

spray ‘n cook or extra butter for greasing ramekins

To Serve:

2 cooked chicken breasts, shredded

4 spring onions, sliced

1 cup fresh cream (not whipped)

herbs and salad


Preheat your oven to 180 degrees Celsius / 350 degrees Fahrenheit

Grease your ramekins (I used 8 ramekins, which hold approximately 125 millilitres of liquid) Put a kitchen towel inside a large deep baking tray and place the greased ramekins into the baking tray and on the kitchen towel.

Now, in a medium-sized pot melt the butter over a medium heat.  Take the pot off the stove and add the flour, stir.  Put the pot back onto the stove and stir continuously for a few minutes.  Gradually add the milk, continue to stir until your white sauce in nice and smooth.  After several minutes your sauce will start to boil, don’t stop stirring. Eventually the sauce will thicken. Once this happens you can remove the pot from the heat.

Add the feta, peppadews and ground nutmeg.  Taste.  If you feel it needs a little more seasoning, do it ! If you feel it needs a bit more peppadew oomph, go for it !  More feta…. knock yourself out.  Remember, these are your souffle’s and they have to be great !!!

When you are happy with the flavour, remove one cup of the mixture and set aside. This will be used later, once cooled thoroughly.

Now whisk the egg yolks into the remainder of the sauce in the pot.  Set aside.

In a separate medium-sized bowl, whisk up the egg whites until stiff peaks form. Scoop out some of egg whites and fold them through the sauce.  Do this in batches until all the egg whites are folded through. This process needs to be done quickly.

Yay!  Now the fun part🙂 .

Fill the ramekins with the sauce.  Mine ended up being pretty full.  Pour boiling water into the deep baking tray with the filled ramekins in.  The water should come up at least halfway up the actual ramekins.

Carefully place the baking tray into the oven and allow to bake for about 20 – 25 minutes or until they are nicely puffed and golden in colour.

Once done, be really careful  and remove the baking tray with the ramekins from the oven. Set aside and let them cool slightly before turning them out.

About 15 minutes before serving, make sure your oven is heated at 200 degrees Celsius/ 390 degrees Fahrenheit.

Place the souffle’s carefully onto a heat-proof serving plate/platter.  This is when the reserved mixture is used. Mix the reserved mixture with the shredded chicken and spring onions. With a teaspoon, stack the chicken mixture on top of the cooked souffle’s.  Pour the cream over and bake in the oven for about 15 minutes until the chicken mixture on top of the souffle’s are heated through and a light golden brown.  The edges of the cream on the plate will brown, do not be alarmed, this is perfectly normal.

Serve hot with herbs and salad.



Baby Marrow (Zucchini, Courgette) Patties



Baby Marrow, Zucchini or Courgette, whatever you call them, just know that these are the bomb ! Personally, I find them super versatile, whether cooked or raw, they are delicious but not only that, they are nutritious.  I found some yellow ones alongside the green ones in the shop the other day…you have no idea how excited I was….

Anyway, back to the important stuff……

I definitely seem to be on a Baby Marrow (Zucchini, Courgette) kick right now. It is although I am obsessed with them.  Is that bad?  I cannot tell you how many times I have made these patties, and I just do not tire from them. Okay, lets not talk about my obsession….Lets talk about how amazingly good these babies are…. And, they can easily be made even healthier by using Gluten – Free flour and Gluten – Free breadcrumbs !!!  Yay !!!


These are super easy to do.  The most time-consuming part is preparing the Baby Marrows (Zucchini, Courgettes), but really it is not that bad, and so totally worth it. Haha a slight contradiction there…but you know what I mean! 

Also, these little bundles of deliciousness can be either lightly fried, or my preferred way is to bake them.  But, seriously, both ways are delicious ……

These babies… and a basic salad, and I am sorted🙂 .


Baby Marrow (Zucchini, Courgette) Patties

Preparation time:  20 minutes (excluding time for salt to do its magic and help extract water)

Cooking time:  approximately 1 hour

Total time:  1 hour 20 minutes

Makes 20


1 kilogram grated Organic Baby Marrows (Zucchini, Courgettes) medium-sized

1/2 diced large onion

2 – 3 discs feta cheese, crumbled

1 cup grated cheddar cheese

Dried Origanum to taste

Dried Thyme to taste

Salt and Pepper to taste

4 heaped tablespoons flour *

2 cups bread crumbs *

2 free-range jumbo eggs

lemon wedges to serve and a green salad with avocado if possible


Firstly, grate the Baby Marrows (Zucchini, Courgettes), and place in a bowl with a good dose of salt and place in the refrigerator for an hour.  This helps release the water content within the Baby Marrows (Zucchini, Courgettes). Then pour any water off, and place the grated Baby Marrows (Zucchini, Courgettes) in the middle of a dish cloth/towel and basically bring the corners of the drying cloth together and twist, and squeeze.  Do this a few times. Remember the more water left in, the more soggy your patties will be.  This part is a bit time-consuming but it is necessary.

Then, add Baby Marrows (Zucchini, Courgettes) and all the other ingredients into a large bowl.

Stir with a metal tablespoon and combine.

Taste, and add more herbs and seasoning if necessary. (Don’t be afraid to taste, all the best chef’s taste ! )

With your hands and a metal tablespoon, make fair-sized balls and place on a lightly greased baking tray.  Flatten slightly.

To bake:  Preheat oven at 180 degrees Celsius/350 degrees Fahrenheit. Bake approximately 30 minutes either side.

or….fry with a little oil on top of the stove.


  •  You can use a Gluten – Free flour for these.  It works equally as well
  •  Gluten – Free breadcrumbs work brilliantly as well




Hey everyone!  I have been very slack with my award postings, time just seems to have got the better of me, so have decided to throw them all together and bang them all out in this one post.  I hope you don’t mind. To Paula, Lindsay,Taylor and Gina, I sincerely apologise for the delay in accepting the awards, but as the saying goes ‘better late, than never’🙂

Also, yet again, I am not sure if it is a WordPress issue or my computer but you will see a few ‘links’ would not link properly…but I could not wait any longer for WordPress or my computer to behave.

Three Day Quote Challenge

The RULES are:

1. Post on three consecutive days

2. Pick one or three quotes per day

3. Challenge three different bloggers per day

4. Thank the blogger who nominated you.

I am going to rebel slightly, and will do all three quotes today.  I also, am not going to nominate any bloggers, and will leave this challenge open to whoever would like to do this fun challenge.

A big Thank You to Paula from Simply Homemade By Paula who nominated me for the Three Day Quote Challenge in April 2016 ! Paula this nominations means so much🙂 I have done a few of these Quote Challenges and enjoy them, so here are my quotes for today!

Stuck somewhere you don't belong...Positive attracts Positive ...:

inspirational words for health | Inspirational and motivational quotes | Cox Health and Fitness:

All these quotes I find very apt, and hope you find some depth in them.

Please pop over and visit Simply Homemade by Paula.  Paula does lovely simple and tasty recipes which can be enjoyed by all.  Her recipes are also easily adaptable and versatile which is always so great when preparing a meal.

Thanks again Paula for nominating me for this challenge.

Blogger Recognition Award

Blogger Recognition Award Badge.jpg

On the 27 April 2016, Lindsay from Home Hugs and Huskies  nominated me for the Blogger Recognition Award. I am sincerely humbled that you enjoy my blog so much to the extent you would nominate my blog for this award. Lindsay is not only lovely, and down to earth, but she is a talented, self-published author and illustrator for children’s books. Her books are amazing, and I am sure would be enjoyed by all children.  She too, is a mom, a partner and has two divine Huskies!  Her blog is authentic. If you are not familiar with Lindsay’s blog, please pop over to say hi.🙂


Thank the person who nominated you with a link to their blog.

Display award on your post and write about it.

Give a brief history of your blog.

Offer a piece of advice to new and upcoming bloggers.

Select 10 other bloggers you wish to nominate.

A brief history of my blog:

My blog started just over a year ago.  I pondered about starting my own blog for quite some time.  Then, when I decided to actually go ahead, the next question was, what I would blog about.  Food did seem like the way to go, as I love food ! So Lynne’s Recipe Trails was born🙂

My advise to new and upcoming bloggers:

Never give up !  Keep going.  Perseverance is key !!!

My Nominees:

(As always selecting nominees is the worst part, but I have tried to nominate blogs that have possibly not received this award and need to be recognised)

All About Healthy Choices  (Dr Jonathan)

Bold Blind Beauty  (Stephanae)

Inspector Gorgeous  (Liz)

Tonight’s Better Together  (Stacey and Eric)

Sadie’s Nest  (Sadie)


Lindsay, thank you !🙂

One Lovely Blog Award

One Lovely Blog Award

The Rules:

•Thank the person that nominated you and give a link to their blog

•List the rules.

•Display the award on your post of the award.

•List seven facts about yourself.

•Nominate (up to) 15 bloggers for this award and comment on one of their posts to let them know you have nominated them.

This is a huge Thank You, to Taylor, from Peas Romaine Calm . She is a genuinely wonderful person who works a 9-5 job everyday. The recipes you will find on her blog are easy, simple, with easy everyday ingredients. Her recipes are brilliant and are perfect for the busy mom or working person. You need to stop over to Taylor’s blog and see how amazing it is.

7 Facts about me: 

  1.  I am not managing my time very well these days.
  2.  My second name is Caryn.
  3.  I have one brother, who is two years older than me.
  4.  I am an animal lover.
  5.  I have the most stunning view of the sea from my home.
  6.  I drink between 2 and 3 litres of water a day.
  7.  I did not enjoy school.

My Nominees:

  1.  Journey into Functional Living  (Kathy)
  2.  mykitchenmythoughts  (Nancy)
  3.  Creatively Courtney  (Courtney)
  4.  Leen Cuisine  (Colleen)
  5.  a Box of Buttons  (Hannah)

Thanks once again Taylor🙂

The Black Cat Sea Award

The Black Cat Blue Sea Award Badge.jpg

Thanks again to Lindsay from Home Hugs and Huskies  for this wonderful opportunity to accept this award.  Lindsay as mentioned before is absolutely lovely and has a heart of gold.  She is a self-published author and illustrator. She is a mom, a partner, has two beautiful Huskies and lives in Cape Town South Africa.  Lindsay’s blog is amazing with heartfelt posts of motherhood and life as an author. Please go over and check out her amazing blog!

The Rules:

  • Anybody nominated, can nominate seven (lucky number) other bloggers.
  • Anybody nominated, answers three questions.
  • The questions you ask while nominating, can be any three questions.

If any of the questions asked are offending or simply do not want to be answered, the nominee does not have to answer them to earn the award. This award is for bloggers who strive to write for everybody, and no matter how many viewers they get, make an impact on a reader. This award is an expression of gratitude to the nominee. It should be awarded to anybody that you choose deserves it and it doesn’t mean that they must have hundreds of followers and likes.

The questions I need to answer (and would like my nominees to answer):

1.Who was the first blog / blogger you heard of / read and did they inspire you to start? I am not too sure of the actual ‘first’ blog or blogger I had heard of, or read but I clearly remember reading  Crazy for Crust (Dorothy) and being totally taken by her blog.

2.Do you see Blogging as a future career or just a side hobby? I am not sure, I haven’t really thought about blogging as a career  At the moment, I am just having fun and enjoying what I am doing.

3.What is your all time favorite Album and Why?, How does it make you feel to listen to it? Oh, no !  That is difficult.  I can’t say I have an all time favorite to be honest.  I do like a lot of Albums though.

Seven Nominees:

  1.   Anita Kushwaha  (Anita)
  2.   Millie Thorn  (Millie)
  3.   A Kinder Way  (Nikki)
  4.   Music Teacher Lifestyle  (Ioana)
  5.   Paintbox Mum  (Claire)
  6.   theutopiauniverse  (Brooke)
  7.   Peace from Panic  (Jenny)

I would love if you would accept this award, but it is non compulsory and I won’t feel offended if you decline.

Many thanks again Lindsay❤

Versatile Blogger Award


I have been nominated for the Versatile Blogger Award by Gina from Glam and Sassy. Gina is a personal shopper and stylist for local clients. Her blog is is positively outstanding, with fashion and styling tips for everyone.  Please go over and check out Gina’s blog, I guarantee you, you will not be disappointed. Gina, thank you.  I am honoured to accept this nomination.


  1.  Display Award
  2.  Thank the person who nominated you
  3.  Share seven facts about yourself
  4.  Nominate up to 10 other bloggers

Seven Facts About Me:

I do not eat take-out (fast foods).

I love vegetables.

Instead of coffee in the morning, I enjoy a mug of hot water, lemon and ginger.

I am not impressed when I see the tube of toothpaste just squeezed all over the place, it needs to be done from the bottom up!

I am not one for clutter.  Everything has a place!

I can’t see myself living anywhere else but where I am right now.

I am not very technically minded.

My Nominees:

Blissful-lyss  (Lyss)

El Postrede Ana  (Ana)

Charlene Chic  (Victoria)

Zoale  (Antonia)

Life in Lipstick  (Brittany)


Thanks again Gina  :-)

Well, that is it !!! and sorry again for bombarding you with all the awards on one post, but they just had to get done!

Have a wonderful day🙂



Creamy Spinach and Feta Pie


I love creamy spinach and feta pie.  It is just such an awesome comfort food.

For some unknown reason I have been craving this pie, so I just had to give into my cravings and just make the pie!

The first time I had a spinach pie, was years ago in a pub…yes, I did actually venture out to pubs now and then (usually with work colleagues). You know we used to have our best meetings in pubs, I kid you not….  Anyway that was then and this is now, and the now, is that I cannot recreate that pie to perfection. That pub does not even exist anymore, so I can’t even sweet talk the chef for his recipe😦 .  All I can say, is that it was creamy, and delicious and it was served with mashed potatoes. Big whoop ! I know…. so frustrating…..

Anyway, so this is my version of the pie, as best as I can get it.  It is creamy, and it is delicious and I just adore the thick puff pastry which I just plonked on the top….and between you and me…I don’t even think the mashed potato is necessary (I just serve this with a load of other veggies).  But, you try it, and judge for yourself, if you want the mash, go for it.🙂


Creamy Spinach and Feta Pie

Preparation time:  10 minutes

Cooking time:  20 – 30 minutes

Total time:  30 – 40 minutes

Serves 4 – 6


1 bunch fresh spinach, de-veined and chopped

1 large onion, chopped

plus, a little butter to saute the onion

1 x beaten egg for basting the pastry top

White Sauce:

100 gram butter

100 gram flour

3 cups milk

4 feta cheese disc’s (approximately 400 g feta cheese)

250 gram fresh cream

salt and pepper

ground nutmeg


Preheat oven to 180 degrees Celsius/ 350 degrees Fahrenheit

Cook spinach your desired way.  I microwaved mine for 1 minute, drained.

Then, blitz in a food processor.

Squeeze out any excess water.  (From one bunch of spinach, you should have approximately 200/225 gram chopped, processed and cooked spinach)

Saute the diced onion in a little butter.

Now, to do the white sauce:

Add the butter into a medium-sized pot, over a medium heat.  Melt the butter. Take the pot off the stove and add the flour.  With a wooden spoon, stir the flour into the melted butter well.  It will  eventually all smooth out and form like a ball effect.  Then place back onto medium heat and gradually add the milk, a little at a time (I usually do from a half to a full cup at a time), continuously stir, it will thicken and again will collect onto the wooden spoon, After one cup of milk, then add the crumbled feta, add a little more milk, and continue this way until the milk is finished.  Add the cream and spinach. Taste. Then season well, and taste again.  Add a good amount of nutmeg. Taste again.

Place the spinach mixture into pie dish and top with puff pastry.

Using a basting brush, brush the top of the pastry with a little beaten egg.

Place pie on a baking tray and put in a preheated oven until golden brown.



NB*  This Creamy Spinach and Feta Pie can easily be made Gluten-Free, by using a Gluten-Free pastry