Martha Stewart’s Pea Salad

Serves: 4

We had an amazing Bill Granger Pea Salad last week and inspired, I was looking up pea salads we could serve this week along with some spicy lamb meatballs we we’re having for dinner.

This recipe came up a lot.

I used Parmesan rather than Cheddar and I cooked and then refreshed the peas rather then letting them de-thaw in the salad in the fridge for 4 hours… something you are most welcome to do if you wish.

The reason I’ve typed it up of course is that is a fantastic salad.

So much so that the next day, I did a double batch for a BBQ pool party and everyone loved it. Even kids.

Get onto this!

(Note: we cook our greens in the microwave; a dash of water in a microwave dish and you have crunchy, crisp greens without the need to boil or broil… In typing up this recipe, I haven’t prescribed how to cook the peas and however you do it, enjoy.)


1/4 cup (low fat) egg mayonnaise
1/4 cup (low fat) sour cream
1 tbsp white wine vinegar
Salt and freshly ground pepper
500gm frozen baby peas
1/4 cup, packed fresh flat-leaf parsley leaves, chopped
1/2 small red onion, thinly sliced
60gm, Parmesan cheese, shaved or grated
120gm smoked bacon


  1. Cook the bacon in a large frypan over a medium heat until browned and becoming crispy: around 10 minutes. Drain well on paper towel and then julienne.
  2. Cook the peas until warmed through; refresh in cold water.
  3. Whisk together the mayonnaise, sour cream and vinegar in a large bowl; season generously with salt and pepper. Fold in the peas, onion and parsley.
  4. Refrigerate until needed and gently fold in the Parmesan and bacon just before serving.

Green Pistachio Muffins

Yields: 10 muffins

We went through a bit of a phase last winter of doing a weekly batch of muffins.

These pistachio muffins were particularly popular and so here they are for you to try.

Certainly a great way to get rid of that stubborn bag of pistachios that’s been sitting in the pantry for 5 months!


1 1/3 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp nutmeg
1 tsp lemon zest
1/2 cup pistachios, finely chopped
1/2 cup butter
2/3 cup caster sugar
2 large eggs
1 tsp vanilla extract
1/2 tsp rum extract
1/2 cup milk
1/2 cup pistachios, coarsely chopped


  1. Preheat the oven to 180c and grease the muffin tins well.
  2. Combine the dry ingredients including the zest and finely chopped pistachios in a large bowl.
  3. Cream the butter and sugar together in a mixer with the paddle attachment. Beat the eggs – one at a time – unto the creamed mixture until light and fluffy. Add the vanilla and rum extracts.
  4. Slowly add the dry mixture and the milk to the batter, ensure not to over-mix the batter.
  5. Pour the mixture into the prepared muffin tins. Sprinkle the tops with the coarsely chopped pistachios.
  6. Place the muffins in the oven and bake for 15 minutes or until the muffins test done.

Almond and Broccolini Salad

Serves: 6


Our eldest boys, Oliver and Tom made us dinner the other night.

Meatballs with halloumi and pine nuts… and this dish on the side, found by Oliver after some very diligent online research.

It’s really good and definitely something for a summer BBQ.

Well done boys.


2 bunches broccolini, ends trimmed
2 tbsp extra virgin olive oil
2 tbsp fresh lemon juice
1/4 cup currants (or raisins)
2 tbsp shaved Parmesan cheese
2 tbsp slivered almonds, toasted
1 tsp grated lemon zest


  1. Blanch the broccolini in boiling water until the stems are tender-crisp; 2 minutes or so. Refresh in ice water and set aside.
  2. Transfer broccolini to a serving platter. Drizzle with oil and lemon juice; sprinkle with currants, Parmesan cheese, almonds and lemon zest.

Super Healthy Slaw

Serves: 6

Nat found this one and we served it with a great, homemade chicken schnitzel: breadcrumbs, garlic, parsley, lemon rind, chilli, Parmesan and plenty of seasoning.

The coleslaw dressing was pretty tart to begin with, though once we mixed it through the vegetables and apple, it was a really good coleslaw.

At 45 calories per serve, you essentially ditch the mayo for more veges.

Kid friendly too!


1/2 white cabbage, shredded
1 apple, cored and grated
2 carrots, cut into matchsticks
1/2 red onion, finely sliced
100 gm fat-free Greek yogurt
Juice, 1/2 lemon
2 tsp cider vinegar
2 tsp Dijon mustard


  1. Mix the cabbage, apple, carrots and onion in a large bowl.
  2. In a separate bowl, mix the yogurt, lemon juice, vinegar and mustard. Season well, pour over the vegetables and stir through.

Curtis Stone’s Corn and Bacon Muffins (with Herb Butter)

Makes: 12

I am a sucker for savoury muffins though apart from my popular Spinach and Feta Muffins, it would seem the house has a sweet tooth.

Therefore your decision to cook this particular muffin recipe really will come down to whether you like savoury muffins or are all-in the sweet camp.

If you are like me – and Curtis Stone – you should pass GO, collect $200 and have these baking tonight.

Because if you’re like me, you’ll agree they are really great, savoury muffins.

(Like muffins should be.)


350gm smoked bacon, coarsely chopped
2 ½ cups self-raising flour
½ tsp salt
¼ tsp cayenne pepper
1 ¼ cups whole milk
3 large eggs
2 cups grated cheddar cheese
1 cup fresh yellow corn kernels (cut from a cob)
⅓ cup coarsely chopped fresh chives

For the herb butter
115gm softened unsalted butter
1 tbsp chopped chives
1 tbsp chopped parsley
Salt and freshly cracked black pepper


  1. Preheat the oven to 200c.
  2. In a large pan, cook the bacon over a medium heat for about 8 minutes until brown and crisp. Using a slotted spoon, transfer the bacon to paper towels and reserve the bacon drippings.
  3. Grease 12 muffin cups/tins with some of the reserved bacon drippings.
  4. In a large bowl, whisk the flour, salt and cayenne pepper to blend. In a separate large bowl, whisk the milk, eggs and the remainder of the bacon drippings to blend; stir in the bacon, 1 ½ cups of the cheese (leaving ½ cup), the corn kernels and the chives. Stir the milk mixture into the flour mixture until just blended.
  5. Spoon the mixture into the greased muffin cups and sprinkle the tops with the remaining cheese.
  6. Bake for about 18 minutes or until golden and cooked through.
  7. For the herb butter: combine the butter ingredients. Use immediately on the muffins or form into a log on some baking paper, roll and twist and refrigerate.

Banana Apple and Cinnamon Muffins

Makes: 12

I made these muffins a while ago and they prove once again that a good muffin – like these – are a no brainer when it comes to little boys and their lunchboxes.

Tom of course ate three off the bat and by the next day, they were all gone; only two making it to school.

No doubt there is a revolution in muffin technology I am missing out on because they are pretty simple.

Keep it to the basics however and you’ll have a hit on your hands.


1 cup wholemeal self raising flour
1 cup self raising flour
3 tsp cinnamon
¼ tsp bicarb soda
3 apples, peeled and grated
1 banana
¼ cup honey (or brown sugar)
2 tbs maple syrup
⅓ cup extra virgin olive oil
2 eggs
1 tsp vanilla essence
Extra apple slices to top


  1. Preheat oven to 180c and grease a 12-hole muffin tin.
  2. Sift flours, cinnamon and bicarb soda into a bowl. Stir in the grated apple, banana and honey.
  3. In a separate bowl whisk together the oil, eggs, maple syrup and vanilla essence. Add into the flour mixture and mix until combined.
  4. Spoon into the muffin pan, top with apple slices and bake for 20 – 25 minutes.

Parmesan Dressing

Serves: 4

Salad is one of our favourite fall-back meals.

And the boys love nothing more than homemade sausages, some chargrilled eye fillet and a green salad… with one of the rotating salad dressings we like to make.

The rotation gets a little bigger with this one from Curtis Stone and its simplicity – and the parmesan – are what make it such a no-brainer for a throw-together grilled chicken salad.

I recommend adding this little number to your repertoire.


2 tbsp red wine vinegar
¼ cup extra virgin olive oil
¼ cup finely grated parmesan cheese
1 eschalot, finely chopped
2 tsp finely chopped thyme
2 tsp Dijon mustard
Finely grated zest and juice of 1 lemon
Salt and freshly ground pepper


  1. Combine all the ingredients in a bowl and whisk to combine. Season and drizzled over your next salad.