Who doesnt love chocolate? Me, I A-D-O-R-E it. I love this recipe for its simplicity and above all the day-before preparation. When I have guests over, I prefer to have as much as I can prepared the day before.

When I was little, my favourite desert was chocolate mousse, so for me this is always as much about nostalgia as blowing my taste buds.

These are really putzy but your belly will thank you.

I made this tonight! I was sitting on the couch totally bored at the thought of another boring pork roast and suddenly this popped in (partly due to what I had at hand).

Now I don’t know about you but often stuffing seems so old fashioned and fussy, but it is easy, delicious and really gives an added kick to your meal. I usually cube root vegetables and roast at the same time, deglazing the vegetables with a mixture of honey and mustard 5-10 minutes prior to removing from the oven, however it could be served with a spinach pine nut and pear salad with a lemon dressing as a lighter alternative. (see salads)

Most everything can be prepared on the grill (and some may argue, most everything SHOULD be prepared on a grill), including your potatoes. This little suggestion on how to cook them is very easy, tastes great, and can be prepared and packed up with you if you’re heading out to a picnic or friends for a barbecue. You may choose to add other ingredients to flavour your bake to your taste. I typically use onions as they pack a great subtle taste, and grilled onion has a very tasty, distinct flavour. Especially since most other things that I prepare on the grill utilize onion in some way or another.

This is an old family recipe that as far as I know, came down the line from my Nana, Sylvia. Very easy to cook it takes about 2mins to prepare and, once done, will make everyone think you were slaving away for hours on it. The best thing is you can be very approximate on the measurements, the temperature and the time and still it turns out great.

Enjoy!

This pie is one of those desserts that if you died right after eating it, you would die happy. It is also crazy easy and looks really hard. This one goes out to all of my peanut butter loving brothas and sistas. It is not my recipe. I stole it from an ex-boyfriend’s sister. At least something good came from the relationship.

You can put just about anything into a muffin. These are a delicious savoury muffin. They are best eaten on the day that they are cooked.

I was inspired and cooked this tonight. I really wanted cannelloni but didnt want the standard ricotta and spinach concoction, so I created this.

For the cannelloni shells you can make them using our basic pasta recipe. Just double the quantity to create enough pasta for the shell stuffing.

This is another of my creations. The initial idea however grew from a recipe that my cousin Belinda cooked for us one night.

From there I just added pasta and adjusted around a little. What I love about this is the combination of strong flavours, and whenever I cook it I get all round praise.

A definite MUST for your cooking repertoire.

Store any unused pesto in a sealed jar in the fridge. Put a layer of oil on the top to prevent the pesto from going bad.

ps thanks Meg for reminding me to add this signature dish

This is my favourite way to have mashed potato. And, before you all start wrinkling your nose over the anchovies this recipe has been tested by staunch anti-anchovy activists and come up a winner.