Edgels recipes

Mixed bean salad

Mixed bean salad

Sometimes I don't want to do all the cooking - I know, it still sounds crazy to me when I re-read this blog post
Mexican Tuna

Mexican Tuna

Mexican Tuna. Lydia WilliamsWe are always looking for a quick and easy lunch that is healthy too, Mexican Tuna ticks all the boxes
Corn, Bacon and Cheddar Damper

Corn, Bacon and Cheddar Damper

Thanks so much to Edgell for sponsoring this post. Happy New Year. How did you spend your night. I hope you drank some delicious cocktails and kissed someone nice
Restaurant review: Mr Jennings, Richmond

Restaurant review: Mr Jennings, Richmond

Wowee, it's been a long time since I blogged. My life is a lot more action-packed than it was when I started my blog eight years ago, leaving little time to call in and say hi at my favourite blogs, let alone write my own, so sorry for not giving my old regulars any love lately

Greek Lamb Kofta with Edgell + 1 Beetroot Tzatziki

I was recently approached by Edgell to be their guest Blogger for the month of December as part of a new campaign to encourage people to add one more vegetable to their meal each day

Chickpea, pumpkin and eggplant curry

1. Spray a non-stick frying pan with oil and heat, add frozen Birds Eye Chopped Onions, pumpkin and eggplant and cook for 5 minutes stirring occasionally

Bean and vegetable nachos

1. In a medium saucepan mix together taco seasoning and chopped tomatoes, stirring until mixture boils and thickens

Apricot and bran muffins

1. Preheat oven to 180°C (160°C fan-forced). Lightly grease a 12 x 1/2-cup capacity muffin tray with cooking spray

Lamb Casserole with Pumpkin and Chickpeas

1. Preheat oven to 180°C. Place flour in a snap-lock bag. Add lamb and shake bag to coat. Spray a heavy-based casserole dish lightly with oil

Capsicum Dip

Bring all ingredients to the boil in a saucepan. Simmer for approximately 20 minutes until mixture thickens