Thursday, 24 January 2013

Recipe: Veggie and Egg Noodle Slice

Ever get to Sunday and wonder what you are going to have for lunches through the week. Well this recipe is for you, it freezes well. I serve it with a salad, and there is so many different combinations you can make, that part is up to you. As you can see i made two different varieties. I just used what was on hand in my fridge.

Left: Broccolini and Right: All sorts

Slice from side on.

Veggie and Egg Noodle Slice:


5 Eggs                                                      1/4 Cup Oyster Sauce
1/4 Cup Milk                                         1/2 Cup Reduced-Fat Grated Tasty Cheese
1 Tbsp Rice Bran Oil                           2 Green Onions, thinly sliced
2 Garlic Cloves, crushed                    1 Large Zucchini
1 Medium Carrot                                  1/4 Cup Frozen Peas
125g Can Sweet Corn Kernels         1/2 x 440g Packet Thin Egg Noodles
        ( drained & rinsed)


1. Whisk eggs, oyster sauce, milk and cheese together in a bowl. Season with pepper.
2. Heat oil in a 20cm (base) heavy-based non stick pan over medium-high heat. Add onion, garlic, zucchini, carrot, peas and corn. Cook, stirring, for 5 minutes or until softened. Add noodles. Toss well to combine.
3. Pour egg mixture over noodle mixture. Reduce heat to medium. Cook for 8 minutes or until almost set.
4. Meanwhile, preheat grill on medium. Grill slice for 3 - 4 minutes or until lightly browned and centre is firm to touch. Stand in pan for 2 minutes. Carefully slide on to a plate. Cut in to wedges. Serve hot or cold.

Source: Super Food Ideas Magazine, Issue 144, February 2013 pg.20  

Wednesday, 23 January 2013

OOTD: Date Night

Last week hubby and I went on a date night to the movies, We seen the Hobbit in 3D which was excellent, well worth going to see. Even though the weather was hot the other day, I always seem to get cold in the theatre so I work a cover up, I love the back as its cut out but still warm on the arms.

Dress: Autograph
Shoes: Corelli via Williams Shoes
Bolero: Best & Less

Tuesday, 22 January 2013

Photography: Hunter Valley Gardens

I showed you the Christmas Lights that Hunter Valley Gardens host, well last year when my mum came to visit we took her out to the gardens. It was a first for both myself and my mum. The place is totally amazing and have things going on all year around. I would love to go when the roses are in season, its meant to be magical.

This is just some of what HVG has to offer.

Having some fun.

Like two kids playing around.

Monday, 21 January 2013

Monday Marvels

Another Monday, so another post full of stuff to make Mondays more bearable  cause Mondays should be full of beautiful things..

The colour & pattern on this dress (source)

These Sandals (source)

Cute Reading Nook (source)

I want this cushion (source)

I want to make these, this tutorial is great! find it here!

This Saying (source)

Websites to read: 

1. Jes at The Militant Baker : Baker Babes, Fat Acceptance, Photography, Recipes, OOTD's and a whole lot more, always a great read.

2. Natalie at XL as Life : OOTD's, Fashion, Design, Real Life and a brand new design layout, that she made herself, such an amazing talent.

3. Kim at Oh, Sweet Joy : Crafty and simple/easy DIY, Cooking, OOTD, Real Life, Recipes to temp everyone, She will keep you busy cooking and crafting.


1. Pink Champagne Cup Cakes - These look delicious i so need to add them to my list

2. Pumpkin Spice - This is going to be tested out a whole lot through winter.

Blog Post:

Rachele of The Nearsighted Owl wrote a great & very interesting post about Fat Sex, anyone and everyone should read it, its pretty darn interesting.

Sunday, 20 January 2013

Recipe: Salmon, Ricotta & Spinach Lasagne

This year i am have made a deal with myself to cook more and try out new recipes, so the good ones and not so good ones will be featured on the blog, i love to share my thoughts. You will find out that i rarely follow a recipe, its a habit i have. 

Last night I dished this up to My husband, and his parents and we all gave it 4 thumbs up. It tasted beautiful, can be changed around to taste.

Salmon, Ricotta & Spinach Lasagne:

Prepared and ready to go in to oven.

Top View.

All Cooked and Ready to cut and eat.


What You Need:

2 Tbsp Canola Spread                                         1/4 Cup (35g) Plain Flour
2 1/2 Cups (625mls) Skim Milk                            3/4 Cup Reduced Fat Tasty Cheese
3 Green Shallots (finely sliced)                             600g Skinned & Boned Salmon Fillets (cut in to     1cm pieces)
2 Tbsp Lemon Juice                                           1/3 Fresh Dill (chopped)
500g English Spinach Leaves                               250g Low - Fat Fresh Ricotta Cheese
4 (200g) Fresh Lasagne Sheets

Method :

1. Preheat over to 200oC or 180oC for fan forced ovens. Lightly spray a 2L (8 cup) capacity oven proof dish with oil.
2. Melt canola spread in a medium saucepan over medium heat. Add flour and cook , stirring, for 1 minute. Gradually stir in milk until smooth and bring to the boil. Reduce the heat to low and simmer for 2 -3 minutes or until sauce thickens. Stir in half the cheese. Season with salt and pepper. Remove half the white sauce from the sauce pan and reserve for later. Add green shallots and salmon pieces to remaining white sauce and cook, stirring occasionally , for 3 -4 minutes or until fish is just about cooked. Remove from heat. Stir in lemon juice and dill.
3. Place spinach in a large heat proof bowl. Cover with boiling water and stand for 1 - 2 minutes or until spinach wilts. Drain. Squeeze out excess water. Press spinach between sheets of paper towel to dry out as possible. Combine spinach and ricotta in a medium bowl.
4. Spread 1/3rd of the salmon mixture over the base of prepared dish. Top with 1 lasagne sheet, cutting to fit if needed, and 1/3rd spinach mixture. Repeat layering with remaining salmon mixture, lasagne sheets and spinach mixture, finishing with lasagne sheet. Pour reserve white sauce over lasagne and sprinkle with remaining cheese. Bake for 40 - 45 minutes or until pasta is tender and top is golden. Serve.

I served this with a nice garden salad, you could also serve garlic/herb bread if you would like, they options are endless.

I also added a layer of mushrooms as we had heaps in the fridge, i didn't cooked them before, my advice is i would has it ended up been a little liquidity, but still tasted delicious.

If you follow weight watchers this recipe is worth 11 pro points per serve for the lasagne

Disclaimer: this recipe was found in the Australian/New Zealand Weight Watchers September 2012 magazine on page 76. I am not getting paid in any way shape or form, i lent a friends magazine to read and seen it and cooked it and now I'm sharing it cause it tasted so good!

Wednesday, 16 January 2013

OOTD: Neon + Stripes!

I have trouble putting both these items in to an outfit, the length of the shirt, i tend to always wear tights and the bright pink pants limit the tops together, so i thought why not throw then together and see what happens. Hmm think it needs something extra. Maybe a belt or different shoes?

Let me know what your suggestions are...

Stripe Top: Big W
Neon Pants: Big W
Shoes: Kmart
Headband: Thrifted

Tuesday, 15 January 2013

Photo Tuesday: A day up the Bay!

Last weekend a bunch of friends and family headed up to Nelsons Bay for a morning of swimming and BBQing and then we moved to Soldier's Point for an afternoon of fishing, relaxing, dinner and watching the sun set. And of course i took my camera along and here are some of the pictures i took of the day.

Little Beach


Under The Jetty



Loads of Sea Shells

Shells with Life in them


Sun starting to set

Sun Set through some trees

Nearly behind the mountains

The suns glow

A kookaburra

A dandelion