Monthly Archives: November 2012

Spiced Almonds

I have made these spiced almonds several times now and they are great as a snack and when entertaining. The recipe is very versatile – swap out the almonds for cashews or another nut if you like!


1T Oil
1/2 t cumin (or increase to 1t if you are particularly fond of cumin)
1/2 t smoked paprika
1/2 t garlic powder
a grind of salt and pepper
1.5 cups of whole almonds

Heat oil and spices in a small saucepan until just hot and smelling incredible.

Add nuts and stir continuously until all nuts are coated and heated through.

Serve when cooled (if you can exercise restraint for that long!).

These nuts are easy to make, delicious and great for the holiday season.

Enjoy 🙂



Overnight Oats

I love breakfast and all breakfast food. Savoury or sweet breakfast dishes, I’ll take them all and eat them for every meal! Too bad, I have terrible time management in the mornings and am stuck rushing around trying to find something nutritious to eat, that won’t have me starving to death an hour later.  Thankfully I discovered a new trend in breakfast food. Overnight oats! I mix up my jar before bed and grab it on my way out the door in the mornings to eat at my desk. It’s delicious and filling and healthy, and has the consistency of pudding!

I adapted this recipe from Lauren Conrad ( and I eat it just about every morning during the week. The chia seeds are a bonus because they are a superfood, and leave you feeling fuller for longer while adding a tapioca type texture to the oats! I also like to add a few frozen berries to the mix, when I have them around.


1/2 cup rolled oats
1 tbsp chia seeds
1 pinch cinnamon
1/2 cup greek yoghurt (I use the yoghurt with honey added. If you just have plain, you might want to add a tbsp of honey to your oats)
2/3 cup almond milk

Any berries or extras that you want to add.


Put everything into a mason jar, screw on the lid, and shake it up. Refrigerate over night and eat in the morning.

Enjoy! Rosie 🙂

Chocolate Granola

This granola is cereal on another level, I get so addicted to it, and it is dangerously easy to make 🙂

Add 2 heaped (overflowing….) tablespoons of nutella, and 1 – 2 teaspoons of coconut oil to a small saucepan over low heat and stir until combined and lusciously smooth (try to resist eating it at this point…….)

Add in 1 – 1.5c of instant oats and stir until combined. Transfer to a lined baking tray and bake for 10 – 15 minutes at 180 degrees C.

Enjoy on its own, as a bowl of cereal, or combine it with other muesli – delicious I tell you!

Have a great weekend,


Chicken And Gruyere Frittata

On the weekend I had some friends around for a nice chicken dinner. Only I made twice as much chicken as I needed, and have been eating leftovers all week. It sounds like I’m complaining but I promise I’m not, as there is so much to be done with the remaining chicken. Chicken soup, thai red curry with chicken, chicken tacos  etc. and this amazing frittata.

I found the recipe on the Williams Sonoma site. Did you know that in addition to fancy kitchen gear they have a massive collection of recipes? I feel like I have discovered something very top secret and refuse to apologize if my next few posts are all Williams Sonoma meals.

The original recipe called for brie, but I swapped it out for the same amount of gruyere. I am not a fan of cooking with brie as I find the flavour quite mild. So I punched it up with one of my favourite cooking cheeses!



  • 2 Tbs. vegetable oil
  • 4 shallots, cut into 1/4-inch slices
  • 10 eggs, lightly beaten
  • 1/2 tsp. finely chopped fresh thyme
  • 3 Tbs. plus 1 tsp. finely chopped fresh flat-leaf parsley
  • 1 1/2 cups shredded roast chicken
  • 6 oz. gruyere cheese, shredded
  • Kosher salt and freshly ground pepper, to taste


Rosie Note: The original recipe calls for a frittata pan which is basically 2 pans attached so that you can easily flip the frittata from one half to the other. I don’t have a frittata pan, so I use 2 similar sized frying pans (one slightly deeper than the other) and have never had a problem with the final product. 

In the deep pan over medium heat, warm 1 Tbs. of the oil. Add the shallots and cook, stirring occasionally, until softened and lightly browned, 6 to 7 minutes, adding 1 to 2 Tbs. water if the pan becomes too dry. Transfer to a bowl and stir in the eggs, thyme, the 3 Tbs. parsley, the chicken and cheese. Season with salt and pepper.

In the same deep pan over medium heat, warm 2 tsp. of the oil. Add the egg mixture and cook, using a rubber spatula to lift the cooked edges and allow the uncooked eggs to flow underneath, until the eggs are just beginning to set, 6 to 7 minutes.

Meanwhile, in the shallow pan over medium heat, warm the remaining 1 tsp. oil. Place the shallow pan upside down on top of the deep pan and flip the frittata into the shallow pan. Cook, covered, until the eggs are set, 8 to 9 minutes.

Carefully slide the frittata onto a plate. Sprinkle with the 1 tsp. parsley. Serves 6.



Cheers, Rosie 🙂


Roasted Strawberry Pancakes

Summer is coming! And with summer approaching it is time to welcome back my favourite fruit, strawberries! I have been wanting to make this recipe for a while and the price of strawberries has finally come down to acceptable levels.

May I introduce to you roasted strawberry brown butter pancakes courtesty of how sweet eats:

I do not make pancakes very often (hence the fact they do not look too pretty), but one of those stressful weeks, and an important house guest meant that a special treat was in order. These were delicious, and the roasted strawberries were the star of the show. I topped the pancakes with maple syrup and  cashew cream (recipe here: and some more of the strawberries.

I do not think I will be able to go back to making plain pancakes! And, roasted strawberries will definitely be featuring in meals throughout the summer!

Happy weekend,


Buffalo Ranch Popcorn


Have you even tasted something and weren’t quite sure if you liked it or not?? So you have another taste and think about it. And you keep tasting and pondering until there are no more tastes to test and you still have no answer. This is one of those foods that is weird and takes a few bites to fully get your head around. I’ve decided that I like it. It’s not movie watching popcorn, it’s after work snack popcorn. And I had to tweak a recipe for buffalo popcorn to the point it was unrecognizable, so I am claiming this as a Rosie original. Even if it is inspired by googling “buffalo flavoured food” and seeing the idea pop up.


Pop 1 bag microwave popcorn (should give you around 8 cups)

Melt in the microwave 2tbsp butter and 3tsp hot sauce (I used Frank’s) and drizzle over the popcorn in a thin drizzle and mixing the popcorn to coat thoroughly.

In a small bowl combine 1/2 tsp garlic powder, 1/4 tsp dill, pinch of cumin and 1/4tsp salt. Sprinkle over the popcorn and mix again!



Rosie 🙂

Orange Cornmeal Cake

This cake is ridiculously easy – like throw everything in one bowl, mix and bake easy!

It is fail proof, I have made the cake several times now and if I am feeling particularly lazy I won’t even bother to sift the dry ingredients! Shocking I know.

The extra sugar sprinkled on top gives it a lovely crunch on top while being soft, light and flavoursome inside. Make, eat, enjoy 🙂

Orange Cornmeal Cake

1/2 c olive oil
2 eggs
1 c sugar, + 1/3 c for topping
1/2 c orange juice
1 c flour
3/4 c cornmeal
2t baking powder
1t salt
zest of 1 orange
1/2t vanilla

Combine all ingredients in one bowl and mix! Pour into a greased cake tin and sprinkle with the additional 1/3 c of sugar. Bake for 35-40 minutes at 180 degrees celsius.

Have a great rest of the week,