I refer to this satay sauce quite a lot in my recipes. Satay pies, curries, stir frys, pizzas, burgers and as a dipping sauce for rice paper rolls, spring rolls or meatballs. It is pretty simple to make and a great healthy low fat alternative to the processed sugary sauces you buy from the super market. Just make sure you have your peanut butter tub ready to rock and roll – and sample as you go! It is delish! Continue reading “SATAY SAUCE”


Growing up with an Italian best friend I was always excited when I heard of the upcoming ‘tomato sauce day’. All I could imagine was my friend, her Nonna and huge Italian family standing in buckets of tomatoes squashing them with their feet. Although she constantly reminded me that this was NOT the case and that they had machines to squash the tomatoes now, I always wondered. No where near as fun if you ask me but much more hygienic!!

Alas you don’t have to be Italian or have a Nonna to have your own delicious hand made organic tomato sauce. This recipe is so easy and can be used for soups, pasta sauces, baked eggs, meatballs, gnocchi, pizza sauce and plenty more. Give it a go…


1.5kg fresh tomatoes

1 brown onion

3 garlic cloves

small handful of basil or oregano

large pinch of salt and pepper

1 tsp sweetness (honey, maple or stevia)

2 Tablespoons of butter


METHOD: In  a large pot fry up the onion, garlic and herbs in butter. Add the tomatoes whole and sautee for 5 minutes. When they are soft and starting to peel themselves, smash them with a fork or potato masher. Or carefully pour mixture into a food processor and blend until smooth.

Leave to cool before transferring to a large jar/jars. You will have lots of tomato sauce to put some into takeaway containers and freeze for later.


tom sauce


This fresh spinach and basil pesto recipe is bursting with amazing flavours and it so easy to make and store. An absolute Italian herby staple in my fridge – especially if you are able to get your hands on some freshly grown organic basil.


1 cup spinach

1/2 clove garlic

large bunch of fresh basil

1 cup walnuts/pine nuts

1/2 cup cashews

1 cup grated parmesan cheese

1/2 cup olive oil

squeeze of lemon juice

sea salt and pepper


METHOD: Place all ingredients in a food processor and process until well combined. Add extra olive oil if needed. Freeze portions in snap lock bags for later or store in a jar in the fridge for up to 3 weeks.

RAW ZUCCHINI Pesto Pasta recipe HERE>>