So here we are with that pantry full of tins that once looked like a good idea but you weren’t sure! Now is the time to use them and make some comfort food for the ones you love.

This vegan chilli is great my itself with nachos or over rice.

I’m pretty shit at writing recipes so please forgive me as I try my best to look at the picture and then explain what it was I did to create this!

lets start with what you will need…

1 medium onion

3 medium carrots

2 bell peppers different colours if you have

2 celery stalks

1 can of sweet corn kernals

3 cloves of garlic – more if you love it!

1/2 tsp chilli flakes

1 TBSP oregano

1 can of  red kidney beans or chilli beans if you have them.

either fresh tomatoes diced up – 3 vine or plum, or 1 can of diced tomatoes.

 

So what your going to do it dice up the onion as smallish as you can then add the garlic either Finley minced or through a microplane.

cook out these in a medium pot until they are gaining colour and smelling delicious.

then add in the chilli and oregano, I also added I some paprika and a tiny drop of chipotle powder.

then add in your carrots and bell peppers along with celery cut up into a small dice, and corn, basically think about how you’d like to have this on your nacho chips, well thats what I do anyway.

cook out the vegetables slightly then add in the tomatoes and let them simmer down slightly, add in your beans. If you want at this stage you can add in a little more water and let the mix reduce down cooking out slowly over time.

add salt and pepper.

I left this to cook out slowly over 30-45mins till the carrots were cooked.

If you wish you can add some chopped up cilantro or parsley.

 

Enjoy this with rice, nacho chips or whatever tickles your fancy!

take care of you

cupcake xx

 

This delicious recipe is from a very dear friend of mine.

Since a lot of us are currently on lock down due to this quarantine situation why don’t you all take it as time to bake something you might not have tried before.

So here is the recipe…

In bowl 1 place:

1 cup plain flour

1 t sugar

2 Tbsp active dry yeast

150mls hot water

150mls cold milk

Whisk the above together to a smooth paste and let stand for 2-3 mins. I mix this bowl together first and by the time you organise bowl 2 this has gone frothy.

 

Bowl 2:

2 cups plain flour

1 tsp salt

1 tsp cinnamon

1 tsp allspice

1/2 t nutmeg

1/4 cup sugar

50g butter

1/2 cup each of currants, sultanas, chopped mixed peel.

Sieve the first 6 ingredients together and then rub in the butter. mix in the fruit last.

If you don’t like fruit then I imagine its fine to leave it out or substitute for chocolate!

Crosses

1/3 cup flour

1/3 t baking powder

1 Tbsp oil

5 Tbsp cold water

mix all together and pipe using a piping bag or squeeze bottle.

Glaze

1 Tbsp sugar

1 Tbsp hot water

1 Tbsp milk

dissolve all together and glaze the buns in the last 5 mins of baking.

 

Ok so here is what your going to do with the bowls…combine bowls 1 & 2 and mix with a wooden spoon at first and then use your hands, gathering the dough into a Ball and knead for 6-8 mins on a floured surface. I have a fancy pants kitchen aid mixer that does all the hard work for me so I use this with the dough attachment for roughly same amount of time.

This will make your life so much easier!

Place the dough in a greased bowl cover and leave to rest for 15mins.

Punch the dough down and kneed for 1 min then divide into 4 and then into 3’s

roll and shape into buns

place the buns on a greased or baking paper lined tray, keeping them close together for soft sided buns wider spread for crusty ones.

Cover loosely with plastic wrap and leave to double in size – roughly an hr, mine never double in size but they do get bigger.

 

When risen pipe crosses on them and bake at 200-210’c for 20-25mins in the middle of the oven.

Enjoy with a  lovely cup of tea!

Seriously so delicious.

with love now more than ever

cupcake xx

This recipe is originally from food matters.com

 

I’ve copied it in  here for  you all to have easy access too!

RAW CARAMEL PECAN SLICE

BASE LAYER:

1/2 cup almonds

1/2  cup medjool dates (pitted)

2 TBSP coconut oil

3 TBSP raw cacao

2 TBSP raw honey

 

CARAMEL PECAN LAYER

1 cup medjool dates ( pitted)

1/2 cup coconut oil

3 TBSP Tahini

1 tsp vanilla essence

2 TBSP raw honey

1/4 cup chopped pecans

 

TOP LAYER

1/4 cup coconut oil

1/4 cup maple syrup

1/4 cup cacao

1/4 cup chopped pecans

 

METHOD:

To make the base first, pulse dates, almonds coconut oil raw cacao and honey in the food processor into a crumble.

Press the mixture into a lined slice tin, I use a loaf tin for a single recipe.

Press the mix down until it is smooth, then place in the freezer while you work on the middle layer.

To make a caramel pecan layer place dates, coconut oil tahini vanilla and honey in the food processor. Process until smooth, add in the chopped pecans and pulse lightly, you want the nuts to be through the mix.

Pour the caramel pecan layer on top of your frozen base layer and return to the freezer.

Mix together the melted coconut oil, raw cacao and maple syrup until smooth.

Pour the icing over the base layers and then sprinkle the chopped pecans on top!

Return slice to the freezer for 15-20 mins then remove and cut into slices.

I’ll warn you now one piece is never enough as its do damn delicious!!

keep the left overs if there are any in a sealed container in the fridge!

 

ENJOY!!

 

Cupcake xx

 

As I sit here drinking my peppermint tea wondering how best to put this into words, I’ve already raided the snack cupboard while procrastinating as one does on watch!

I am at the halfway point of my IIN Health Coach Course.  I can already  see with what I have learnt I’ve made some changes to my person.

Sleep… I love the “you can sleep when your dead” and I lived by that motto for many years, but now you’ll find me snuggled up by 2200 for sure!!!

I was proud I could run off little sleep, either on charter or in our down time I’d be out till all hours and then show up ready to face the day, safe to say the effect on my body is showing up and now I know how much I pushed my body in the wrong direction. Working for years as a Chef especially on boats your always on call, my previous boats I was woken up more often than not through the night for snacks! My favourite being the pasta with tomato sauce and veal escalope at 330am! With my current job I know my guests are only going to wake me if its urgent so I feel I do get a more restful sleep knowing that.

Caffeine – I’ve been on and off this band wagon for years, however if I’m somewhere coffee is shit then its easy! I have 1-2 cups instant coffee ( DON’T JUDGE!) a day when I’m on the boat these days. I did go a few years of only have a coffee on weekends at my fav cafe in Cannes – Da Laura!

I definitely don’t have any after lunch. I feel I am quite caffeine sensitive, of course if I’m back in NZ or anywhere with a decent flat white I’m all over it!!! But I do know that too much caffeine for sure fills me with anxiety and I end up walking in circles and achieving nothing except getting frustrated! After watching the lectures on Caffeine it only drives home how this just isn’t good for us, however I like the flavour an I’m working on giving up, baby steps!!

My peanut butter on toast consumption has also taken a massive dive for all of you that know how much that delicious snack was my go to! Being back in the USA and seeing how long the bread lasts is reason enough, its just not natural is it really!

I do still indulge every now and again but I’m much more conscious of it and definitely eating more vegetables especially the sweet potato as I LOVE them!

Through Yoga I have learnt a lot about breathing and creating calm through the breathe, in our lectures there is a meditation and some breathing techniques I can’t speak highly enough of how amazing these techniques are, just try right now take a deep breath do you feel it in your belly or are you just breathing shallow into  the chest?

Do yourself a favour and just sit still in a comfortable position without your phone in your hand and breathe, place you hand on your belly and feel it fill up with the breathe, and exhale! take 10 deep breathes,  take more if you want! Notice the gentle inhales and exhales and filling the belly up with air, and how this makes you feel.

 

I feel that I’ve managed to cover the most important points so far and I’ll save the rest for later!

If you want any more info, tips tricks or random advice if I can help I’m more than happy to do that – send me a DM.

So get some sleep, cut back on the coffee and breathe!

Cupcake xx

 

 

 

The humble Brussel Sprout, once again it is a love or hate relationship!

These guys are super easy to make and a delicious addition to your dinner or lunch.

Take the Brussels, as many as you need, I use about 1kg of Brussels.

remove the loose leaves and then trim and remove any  funky leaves, then cut in half, you can quarter if you prefer your Brussels that way.

I tossed these guys in a bowl with some olive oil salt and pepper to taste.

Then heat a pan to sauté the Brussels in and get some colour, first finely grate or cut some fresh garlic, you can also use a garlic powder if you wish, toss the fresh garlic in the bowl with the Brussels if you love it strong add loads! so good for you!

Once the pan is heated throw in the Brussels and sauté to create colour and start cooking through, I also add in 1/4 cup hot water to somewhat steam these babies out in there own seasoning.

Once you have a nice golden colour on your brussels remove from the pan into a oven tray that is lined with tin foil or baby paper, sprinkle over some grated cheese and parmesan, place into a hot oven for a few mins till cheese is melted and golden.

Place into your serving dish and sprinkle over some pomegranate seeds if your obsessed with them like me! Or maybe you want to add some bacon or croutons.

The possibilities are really endless with the toppings!

Hopefully this means the Brussels are welcomed in your meal times!

Happy Cooking.

Cupcake. xx

The eggplant is a vegetable that crew either love or wont go near!

These pizzas created some interest and got a few of the skeptics to try it at least.

If your only making these for a few people just slice the portion that you’ll need.

I used 2 medium aubergines sliced about 1cm thick.

Lay the sliced eggplant out on a lined tray and sprinkle wiht a little salt and leave for 30 mins or so, then rinse and wipe off.

have your oven pre heated to 195’c

sprinkle your favourite grated cheese, mozzarella, cheddar etc or you can use sliced cheese on top of the aubergine slices, then sprinkle over some dried oregano or basil.

Cut cherry tomatoes in to quarters and sprinkle on top of the cheese, also some sliced jalapeño if you have it or chilly.

You can sprinkle again with a little paprika, then place in the oven and bake 10 mins or so until the cheese is melted and golden colour.

Take out of the oven and sprinkle with fresh basil. Or whatever herb your heart desires and you have on hand!

 

hope that kinda makes sense if not please reach out and let me know!

Enjoy!

Cupcake xx

 

 

 

 

 

If you haven’t figured it out already I’m a massive fan of the humble sweet potato!

We eat a lot of it around here too!

I have 4 vegetarian crew currently and a few curious cats who seem to be eating more and more veggies if they look like something they might like!

I’ve taken the sweet potato above and sliced it up and roasted in the oven with olive oil salt and pepper an called it toast…topped with sautéed mushrooms and onions with wilted spinach and topped with guc and my fav pomegranate seeds!

 

With these veggie sausage rolls the recipe is in a previous post, but just quickly I baked the sweet potato skin on till soft then mashed up with black beans, spinach onions etc rolled up in pastry and baked till golden! delicious!

 

This sweet potato bake with pesto was an idea that a very dear friend shared with me as we both share a mutual love to the sweet potato and if nothing else chat often about how we are enjoying them!

This is super simple in the way I just peeled the sweet potato, sliced them and laid them in a greased baking dish drizzled with olive oil and salt a pepper and baked in the oven for 45-60 mins till crunchy on top and soft inside then I dolloped some basil pesto over the top and there you have it!

 

 

This twice baked sweet potato even made an appearance at the boss’s table.

I baked the sweet potatoes whole then once soft sliced in half scooped out some of the filling and mixed with sautéed onions spinach drained chick peas, chopped parsley and some salt and pepper then placed it back in the sweet potato shell and topped with some cheese and placed a hot oven for 10 mins or until golden.

The green sauce is a avocado cream sauce, basically one avo minus the shell and see, 1/4 cup half and half, 1/4 cup olive oil, salt and pepper, juice of one lemon blended up well in a Nutri bullet or whatever kinda of whizz blender you have!!

 

So hopefully out of all that you can find a delicious way to enjoy that mighty sweet potato! The options really are endless.

Please share your ideas or how your enjoying your sweet potatoes.

 

Happy Cooking

Cupcake. xx

Better late than never! A quick note on 2019!

Reunited on my return to the USA with some of my best friends. xx

Well as with the end of the year comes reflection this year its the end of a decade so it brings even more weight with it this time around.

I ‘m not even sure where to start, theres been so much growth and change that its hard to even put it down on paper, or type the words shall I say.

2019 has been one of a kind with some big lessons and I guess you could say an awakening.

I started the year in the far north of NZ finally teaching a little yoga and exploring a part of NZ that I had not been to since I was 10 years old, next came INDIA…and yes there is reason for the shouty capitals.

You either love it or you hate it but mother INDIA for me has changed my life, not only the yoga (#ashtanga and lotus for life!) I don’t even know if I can explain what is was, but if you’ve been and loved it, you’ll know what I mean!

Lotus 2019 Sampoorna Agonda. RIP to the beautiful Bernie who left us just before Christmas.

 

The people the place, the food!!! and yes I was vegetarian the whole time I was there and didn’t miss meat at all!

The magic of places like India is you feel like you have known people forever its a connection like no other.

After India I returned to NZ briefly to pack up my life once again and head back to the SOF to La Ciotat to join a SY as rotational head chef, this was my shortest contract to date the day I started was also the day it was terminated! Thanks for that Moroccan Navy!

So I then moved back to Palma to stay with some amazing friends and start the job search again.

Next up came the chance to return to the east coast of the USA where I had started yachting 12 years ago, once I got the visa it was all go! Going back to places I had last been all those years ago but in a very different place felt like life has come full circle for sure.

Exploring Nova Scotia and Newfoundland was truly breath taking as you can see by the whale below thanks to the captain for getting some amazing shots, it really was a once in a lifetime chance to see things off the beaten path.

2019 has seen some big lessons learnt also, some sad moments of family and friends passing, that feeling of being so far from home when those close to you are unwell and you wish you could just show up and be with them.

What I have taken out of this year and the journey so far, make the time to visit the friends and family, send the message and reach out as you just never know what people are going through. Be kind always.

More than ever we are craving connection, the eye contact when we chat, the listening to what each other have to say, and to pay attention to what is being said! Be Present.

I didn’t buy many gifts this year, those that I did were more food items that can be shared while spending time with loved ones, and those food items came from small stand alone businesses.

I also donated 2 hampers to the food bank in nz as more than ever the struggle for some families to get food on the table is just too much at this time of the year.

So as I get ready to finish out this year with the Guests onboard sailing around some Caribbean islands, I want to wish you all the best for 2020.

Be the change you want to see, in whatever way that may be for you, listen with open ears, make eye contact, notice the small things cos one day you’ll look back and they are the big things.

with love

Cupcake. x

 

 

 

 

 

 

Ok, heres my easy peasy kinda made it up as I went Sausage Roll recipe!

 

Take 2 medium sweet potatoes and bake in the oven until soft and cooked through.

Remove from the oven and let them cool slightly then cut in half and scoop out the middle into a bowl. Mash up a bit with a fork!

Drain a can of Black beans, (400g) rinse gently, add beans to the sweet potato mash bowl.

ake 2 small red onions and slice thinly sauté onions with olive oil till soft and translucent then mix in 200g baby spinach till just wilted take off the heat and mix into the bowl with sweet potato and beans, add any herbs you feel will work for you, chopped parsley,  coriander, or spring onions, season with salt and pepper, if the mix is quite wet you can add in a 1/2 cup bread crumbs.

 

The best way is to cheat and buy some puff pastry sheets!

crack and egg into a ramekin, roll out your pastry, brush with egg wash, place a fat finger layer of mix on the edge of your pastry roll over quite tight to seal, cut into bite size deliciousness…place on a baking tray and sprinkle with sesame seeds if you wish, or my latest fav the everything bagel mix!

bake in a moderate oven for 15/20 mins until golden and looking yum!

 

Enjoy !

 

any questions please send me a message I’m shit at writing recipes as I’m literally a just wing it kinda gal!

 

Cupcake x

A few of you have asked for the recipe for this one, you know I’m pretty bad at following along with writing recipes, I’m more of a throw it all together and hope for the best kinda gal, but I’ll try!

 

You’ll Need:

1 Green apple

Juice of 1 lemon

1/2 cup cooked quinoa

1 cup cooked edamame

1/4 cup craisins

pomegranate seeds, as many as you enjoy!

1 radish sliced thinly

chopped parsley, Italian or curly.

Can throw in some fresh mint if you like that too.

 

So while the quinoa was cooking away I chopped up the green apple into small cubes and let it sit in the juice of one lemon, to avoid discolouring but also to add flavour.

to the apple in lemon juice I added the thinly sliced radish, cooked edamame, parsley and craisins along with the pomegranate seeds.

Once the quinoa was cooked and cooled down I tipped all the goodness in and mixed it all around adding a splash of olive oil and salt and pepper to you taste.

Then I put it in my shiny new red bowl for the hungry people to enjoy!

 

Hope that makes sense and works for you. you can change the quantities as they work for you and your size of group that you are feeding, would also work well with farro.

Any questions just shout.

Happy salad days.

Cupcake. x