Happy Anniversary

Tomorrow David and I celebrate our 6th anniversary...

It was the perfect day. Like every bride, it was the happiest day of my life.


We have achieved so much together in the last 6 years, including welcoming these two gorgeous little people in to our lives...

Happy Anniversary, Honey! I know that we will have many more happy years together xx

Chicken and Vegetable Pie

The days are certainly warming up now, but the nights are still a little cool, so we are still eating some comforting meals...

I first made this chicken pie when I was pregnant with Christian, and it has been a bit of a staple for the rest of the winter.

I have adapted this recipe from one I found on taste.com.au and have changed it up a bit to make it my own. You can use any vegies you like in this pie. The original recipe had mashed potato on the top, and sometimes I do that, but here I have used a sheet of puff pastry instead. You could even make this in to little individual pies if you wanted to...

So, to make this you will need...

Olive oil

500g Chicken thighs, trimmed and diced

1 onion

1 clove of crushed garlic

1 carrot, diced

1/2 cup of corn

1 zucchini. diced

4 florets of brocoli, chopped

4 florets of cauliflower, chopped

1 teaspoon of dijon mustard

1 pkt of french onion soup

1/3 cup light cream

1/2 cup chicken stock (I use half a cup of water and a bit of stock powder)

1/2 cup of white wine (optional)

Puff pastry to cover your pie dish, 1 -2 sheets

Preheat oven to 200 degrees celcius.

Add a splash of oil to the pan and cook the chicken in batches until golden.





Set aside.

Heat another splash of oil in the pan, and add onion and garlic. Cook until softened, then add the other vegies. Cook for 5 minutes or so, then add the wine, if using, stiring to remove any browned goodness off the bottom of your pan. Reduce wine to almost nothing, then add the soup mix, stock, mustard and cream. Stir together.

Return chicken to the pan and cook for 5 minutes or until chicken is cooked through and the sauce has thickened.

Place in to a pie dish and cover with puff pastry. Pierce a hole in the pastry to allow steam to escape.

Bake until pastry is golden and crispy.

I'm back!

Okay, so I have been pretty slack in posting of late, so I thought today I would share why....

It's been a busy few weeks in our household. Madeleine turned 3 at the end of August. She had a lovely Rainbow themed party with her friends. I had help from some of my lovely friends to cater for her party, and I made her this cake...



It was a time consuming cake to make, involving three cake batters to create the layers... It was rewarding to cut the cake and see those vivid colours, though!


David had his birthday in the first weekend of September. We had a cake at our Father's Day picnic to celebrate. I made a red velvet cake for that... But have no photos of the cake to share....

Then the weekend before last, our little boy was baptised. Christian's christening celebration was a lovely afternoon tea shared with family and close friends. I was lucky to have my family help prepare the sandwiches on the day. But beforehand, I had prepared a few things, as I like to get as much cooking done before an event as possible.

I made these yummy and oh so simple cookie pops using Bianca's tutorial from here!





I also made these cupcakes... I made two flavours - orange and almond and white chocolate.



The christening cake was my biggest challenge, though. It was my first time working with fondant. It was a very moist chocolate cake with chocolate butter cream between the layers.





So, that's what I've been up to... I have a yummy recipe to share with you tomorrow...