Thursday, 16 April 2020

Stuffed Capsicum


  • 500g mince
  • 1 tbsp olive oil
  • 1 medium size onion, diced
  • 400g tin diced tomatoes with basil and oregano 
  • ½ cup cooked rice
  • ½ shredded cheese
  • 6 capsicum


  1. Add oil and onion to a saucepan and cook until translucent
  2. Add and cook until browned
  3. Add and mix through, diced tomatoes, cooked rice, and cheese
  4. Remove from heat and set aside
  5. Cut off  the stem end of each of the capsicum and remove seeds 
  6. Arrange capsicum in a high-sided dish and fill with the mince mix
  7. Cook in a microwave on high for approximately 15 minutes

Sunday, 16 February 2020

Baked Lobster Tails - Dinner for Two

Ingredients for 2 servings

  • 2 x 200 lobster tails
  • 3 tablespoons butter, melted
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic flakes
  • 1 teaspoon paprika
  • 1 teaspoon fresh parsley, chopped
  • Juice ½ lemon
  • 2 wedges lemon, to serve
  • broccoli, cooked, to serve


  1. Using a clean pair of scissors cut along the middle of the top of the shell towards the fins of the tail, making sure to cut in a straight line. Do not cut through the end of the tail.
  2. Separate the meat from the two sides of the shell.
  3. Preheat oven to 230°C.
  4. In a small bowl, combine the butter, salt, pepper, garlic powder, paprika, lemon juice, and parsley, then brush the mixture evenly over the lobster meat.
  5. Place the tails onto a baking sheet, then bake for approximately 12-15 minutes, until the lobster is fully cooked but not rubbery.
  6. Serve with a side of broccoli and a lemon wedge.