Mandarin Marmalade Pudding

Mandarin Marmalade Pudding

One food processer and 5 minutes to prepare this delicious pudding.


  • 2 tbsp Mandarin marmalade (I made my own but this is a good one you can get from Orange Marmalade from Coles
  • 1 orange with skin, roughly chopped
  • 100g butter softened
  • 100g sugar
  • 2 eggs
  • 175g self-raising flour
  • ½ tsp bicarbonate of soda
  • 1 tsp fresh or powdered ginger


  • 100 g butter
  • 4 tbsp coarse orange marmalade


Grease the base and sides of a 1.3 litre dish, then line it with greaseproof paper. (this is mine, from K mart)

Spoon the marmalade into the base.

Put orange in a food processor and process until finely chopped.

Put butter, sugar, eggs, flour, bicarbonate of soda and ginger in the food processor and process until smooth and creamy. Then spoon mixture into the prepared dish.

Over the top of the mixture, place some of greaseproof paper toped with a layer of foil.  Cover it fairly tight and add another layer of foil if you think you need to.

Now, put that dish into another dish that is a little bigger.

Add water until it is about half way up the side of the smaller dish.

Place it in the oven at 180C.  It will take about an hour, maybe longer.  It is done when the cake bounces back when you touch it in the middle.

Now, to make the sauce. Melt the butter in the microwave then add the marmalade and stir together.

When you serve the pudding, spoon some of the sauce over the top, then some cream.

If you don’t eat it all, pour the rest of the sauce over the top of the pudding and pop it in the fridge.  You can reheat it in the microwave.

Eggplant Pickle

Eggplant Pickle

Eggplant, brinjal or aubergine pickple. Whatever you want to call it, I use this like tomato sauce, on everything.



  • 1 kg eggplant cut into small pieces
  • 2 onions pureed
  • 4 red capsicum, cut the same size as the eggplant
  • 2 tbsp salt
  • ¼ cup mustard oil
  • ¼ cup olive oil (or any vegetable oil)
  • 2 tsp ground fenugreek seeds
  • 2 tsp brown mustard seeds
  • 2 thumb size pieces of fresh ginger pureed
  • 1 whole garlic bulb pureed
  • 1 stem of curry leaves
  • 5 red chillies (long or small depending on what you like)
  • 4 tsp ground turmeric
  • 2 tsp garam masala
  • 2 tsp cumin seeds
  • 1.5 cup apple cider vinegar
  • 75 gms sugar


Heat oil in a large saucepan over medium-high heat. add fenugreek, mustard seeds and cook until seeds begin to pop. After the mustard seeds have popped, add the cumin seeds, garam masala, turmeric, and cook for about 30 seconds.  Then add the pureed onions, ginger and garlic and cook for about 1 minute.

Next, add the eggplant, capsicum, curry leaves and chilli and keep stirring this mixture until the eggplant is soft.

Finally, add the vinegar, sugar and salt. Stir occasionally for about 10 minutes to get a slightly thickened mixture.

It’s now time to bottle the pickle. Fill sterilised jars (just run them through the dishwasher), pop the lids on, flip them upside down and let them cool.

Eat with curry, cold and hot roast meat, schnitty, chops or whatever you like.  Use it like you would use sauce.

Quick Tasty Butter Chicken

Quick Tasty Butter Chicken

This will become a family favourite in your house, just like it is in mine.  



1kg chicken thighs

1 jar tomato passata

2 medium onions

2 inches of fresh ginger or 2 tbsp crushed ginger

1 whole bulb of garlic or 2 tbsp crushed garlic

4 long green chillies

Juice of 1 lemon

1 cup Greek yogurt

2 tbsp garam masala

2 tsp smoked paprika

1 tbsp red chilli powder

1 tbsp cardamom powder

1 tbsp fenugreek seeds (optional but delicious)

150gms butter


  1. Cut the chicken into bite sized pieces.

  3. To the chicken, add the lemon juice, yogurt and 1 tbsp of garam masala.  Then mix it through and let it sit while you prepare the other ingredients.

  5. In a blender, add the garlic, ginger, green chillies, onions and blend until pureed.

  7. Put a pan on the heat with a glug of oil.

  9. When it’s hot, add the onion mix and cook, stirring for a few minutes. You want it to be cooked but not caramelised.

  11. In a separate smaller pan, add the remaining spices.  Then place it on a low heat and cook while stirring until it smells delicious. A few minutes will do it.

  13. Add the spices to the the onion mix and cook the mixture for a further few minutes.

  15. Now add the chicken mix and stir through.

  17. Add a cup of water, the jar of passata and bring it to the boil. Then reduce the heat and put the lid on for 15 mins.

  19. Take the lid off, turn up the heat and reduce the liquid for about 10 mins until it is nice and thick.

  21. Now add the butter and stir until it is melted.

  23. Your butter chicken is ready. I love to eat it with rice with a tablespoon of ghee and salt stirred through once it is cooked. 


Eggplant and Tomato Curry

Eggplant and Tomato Curry

This dish is not only tasty, quick and easy to prepare, but also suitable for vegatarians and Vegans!


Eggplant and Tomato Curry:

1/4 cup olive oil

2 eggplant

2 shallots

2 garlic cloves

2 tsp crushed ginger

1 tin cherry tomatoes

2 tsp garam masala

2 tsp cumin powder

2 tsp coriander powder

1 tsp mustard seeds

1 stem of curry leaves

juice of a lime

salt to taste


  1. Slice eggplant length ways into 1 cm thick slices.

  3. Place ½ of each of the spices, 2 tsp of salt and 4 tbsp of oil in a bowl and mix together. Now rub each slice of eggplant, both sides, to ensure it is covered with spice and oil.

  5. Place the eggplant on a sandwich press and close the lid. Cook for 5 mins or until cooked through and charred.  You can also do this in a pan, bbq, or grill plate.  Just cook until nicely charred.

  7. Place the eggplant in a bowl and cover with cling film to sweat.

  9. Dice onion and garlic and crush the ginger.

  11. Place about 4 tbsp of oil in a pan. When it is warm, add the mustard seeds and curry leaves and fry them until the seeds start to pop.

  13. Now add the onion, garlic and ginger and cook until the onion is soft.  About 2 mins.

  15. Add the remaining spices and cook for about 1 min.

  17. Add the cherry tomatoes and eggplant to the onion and spice mix.

  19. Cook for about 3 mins.

  21. Take the pan off the heat and add the juice of the lime and season with salt.

  23. Eat with flat bread or rice.

Coconut chutney

Coconut chutney

This chutney is great with my eggplant and tomato curry but also delish with some flatbread as a snack or starter.


Coconut Chutney:

½ cup shredded coconut

3 sprigs of coriander

3 long green chillies

juice of ½ lime


caster sugar


  1. Toast half the coconut in a dry pan until light brown.
  2. Dice the chillies and coriander roughly into 1 cm pieces.
  3. Place in mortar and pestle or a blender and pound until it’s a textured paste, not perfectly smooth.
  4. Add to toasted coconut and un-toasted coconut.
  5. Season with salt lime juice and sugar to your taste.

Pani Puri with Chickpea Masala and Tamarind Chutney

Pani Puri with Chickpea Masala and Tamarind Chutney

This Pani Puri dish is the perfect blend of spice and crunch, featuring a thin, crispy outside and mouth-watering filling.





Tamarind and Date Chutney:

Chaat Masala:

Chickpea and Potato Masala:


  1. Preheat oven to 190C. Heat peanut oil in deep fryer to 180C.


  2. For the Puri, place semolina and bicarb soda into a medium bowl. Gradually add ½ cup water and mix together until a firm dough is formed. Turn out onto a clean bench and knead dough until a smooth ball is formed, about 5 minutes. Wrap dough in cling film and set aside to rest for 20 minutes.


  3. Lightly dust bench with extra semolina. Divide dough into 2 portions. Pass dough through a pasta roller 6 times, starting at the thickest setting and reducing the thickness setting each time. Lay length of dough onto prepared bench. Repeat with remaining portion of the dough.


  4. Using a 5cm cookie cutter, cut out 24 rounds from dough. Add rounds to the hot oil, one at a time, spooning the oil over and around the rounds until they puff into a ball. Continue to cook until each Puri is lightly brown all over and crisp, about 4 minutes.


  5. Remove the Puri from the oil and set aside on paper towel to cool. Repeat with remaining rounds of dough.


  6. For the Boondi, place besan flour, a generous pinch of salt and 3 tablespoons of water into a small bowl and whisk to combine. Carefully pour the batter through a sieve into the hot oil and fry for 1 minute.


  7. Use a slotted spoon to remove the Boondi from oil and drain on kitchen paper. Allow to cool.


  8. For the Pani, place mint and coriander leaves, chilli, ginger, lemon juice, sugar, black salt and 1/4 cup water into a blender. Process for 2 to 3 minutes until smooth.


  9. Add 2 ½ cups water to the blender and process for a further minute.


  10. Strain liquid through a muslin lined sieve into a serving teapot. Reserve 1 tablespoon of the herb mixture for the Chickpea and Potato Masala. Set aside.


  11. For the Tamarind and Date Chutney, place ingredients and ½ cup of water into a small non-stick saucepan over medium heat. Bring to the boil then reduce the heat to low and simmer until mixture thickens, about 15 minutes, stirring occasionally to prevent chutney sticking to the base of the pan.


  12. Remove from the heat and allow to cool to room temperature. Use a stick blender to puree the chutney until smooth. Place into a piping bag and set aside until required.


  13. For the Chaat Masala, place coriander, cumin and ajwain seeds into a small frypan and toast over a low heat until fragrant.


  14. Place seeds into a spice grinder or mortar and pestle and grind to a powder. Transfer to a bowl, add the remaining ingredients and stir to combine. Set aside.


  15. For the Chickpea and Potato Masala, pierce each potato with a fork five times and place into the microwave. Cook until tender, about 8 minutes.


  16. Transfer to a potato ricer and press potato flesh into a bowl, discarding the skin.


  17. Place 1 tablespoon of ghee into a large non stick frypan and place over a medium high heat. Once melted, add the chickpeas and spices. Stir for 2 minutes then roughly mash the chickpeas in the frypan. Add the potato flesh and the remaining 2 tablespoons of ghee to the pan. Stir for a further 3 to 5 minutes until lightly golden then reduce the heat to low. Stir in the reserved herb mixture and coriander leaves. Remove from the heat and season to taste.


  18. To serve, gently tap the thinnest side of each Puri, to make a 2cm round opening. Carefully fill each Puri with some Potato and Chickpea Masala, some Date and Tamarind Chutney and top with some Boondi. Garnish with micro mint leaves. Pour Pani into the Puri to fill and serve immediately.

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Spicy Steph

a little spicy, a lot of sass