Garlic + Ginger Chilli Oil

Spicy and full of flavour - this Garlic and Ginger Chilli oil is the perfect addition to almost any meal!


Ok, so I don’t know about you, but I think that a bit of heat is an important aspect so many meals. I mean seriously, salt + pepper are wonderful and an absolute staple, but they can only go so far!

So while spice can certainly become unbearable quickly, I think that by having a small jar of chilli oil available is a great way to control the heat level as well as to allow everyone to spice things up to their own liking.

Now, this version of chilli oil also includes garlic and ginger which I absolutely love, but it does make it slightly less versatile than the traditional version - but I still think that it can be used in so many different things. Now while an Asian style vegetable, noodle dishes or stir fry are classic, why not drizzle a little over your pizza or even a fried egg. I promise you that if you serve breakfast sandwiches with little of this chilli oil drizzled on it you will add a kick that will not only add some heat but be that secret ingredient that everyone remembers.

So go ahead and make up a batch to keep on hand, you will be shocked at how many uses you find for it!


prep time 10 minutes

cook time 6 minutes

total time 16 minutes

servings 1/2 cup


1/3 cup peanut oil

3 cloves of garlic

1 inch piece of ginger

1 tsp chilli flakes

2 tbsp sesame seeds


In a small sauce pan add in peanut oil, grated garlic, ginger and the chilli flakes. Cook for 3-4 minutes or until garlic is very fragrant.

To the oil add in sesame seeds and cook another 2 minutes. Allow to cool then store in an airtight container.


Loaded Greek Hummus

Hummus loaded with tomatoes, cucumber, olives and feta - the perfect combination for a delicious healthy snack!


So it’s Friday and I don’t know about you but I love Friday nights that involve lots of snacks and a movie or two. That's where this extra yummy greek salad topped hummus comes in.

I mean seriously, who doesn’t love hummus? It's healthy, delicious, and easily pairs with so many different flavours. While it’s super easy to pick up tasty hummus from the grocery store it is also just as easy to make your own - all you need are a couple of cans of chickpeas, lemon, olive oil, garlic and cumin - most of which you probably already have in your pantry. Throw it all together in your food processor or blender and all of the work is done for you.

Now, while I did say you can just throw the chickpeas right into the food processor directly from the can I do recommend spending a few extra minutes and removing the skins. It makes for more of a smooth textured hummus which I think it totally worth it.

I also love cooking the garlic in the oil for a few minutes as well to not only flavour the oil but to also take away the raw garlic bite and mellow it out.

So the one piece of advice that I have for you on this beautiful sunny Friday - serve this for dinner tonight with some veggies and grilled pita - your family will thank you!


prep time 30 minutes

blend time 5 minutes

total time 35 minutes

servings 4 - 6


2 cans of chickpeas (preferably low sodium)

1/4 tsp cumin

4 cloves of garlic

2 tbsp olive oil

1.5 tsp salt

2.5 tbsp lemon juice

1/4 cup water

1/3 cup cherry tomatoes halved or quartered

1/3 cup cucumbers finely diced

1 tbsp red onion finely diced

2 tbsp crumbled feta

3 tbsp sliced kalamata olives


In a small saucepan place olive oil and whole garlic cloves and cook over medium heat for 3 minutes or until garlic is lightly browned.

Drain the cans of chickpeas into a colander and rinse then remove the skins by pinching between your thumb and index finger. Once all of the skins have been removed place the chickpeas in a food processor or blender along with cumin, salt, lemon juice, olive oil and garlic cloves. Blend on high for 3-4 minutes adding in water as needed until hummus is smooth then scoop your hummus into a bowl or onto a serving tray.

In a small bowl combine tomatoes, cucumber, red onion, feta and olives - stir to combine. Pour the vegetable mixture over the hummus and serve with vegetables and pita bread.


Quick and Easy Homemade Salsa

This quick and easy salsa is the perfect homemade version to have in your fridge all the time. It comes together in 15 minutes and lasts for weeks!


Today I’m keeping things quick and easy with this yummy salsa recipe. It’s such an easy recipe, and it all comes together in less than 15 minutes. Now I don't know about you but salsa is a staple in my fridge at all times, and nothing is better than having a homemade version rather than store-bought salsa.

In my opinion, salsa is the perfect accompaniment to so many meals. Tacos are a classic, but it's also the perfect addition to scrambled eggs or on top of a beautiful piece of grilled chicken. It can add so much flavour to most meals, so if you are going to add it almost everything you eat why not make your own and control exactly what is going into it.

I think that a bit of spice is also very important in salsa, but if spice isn’t your thing you can put in a more mild pepper rather than hot ones. Or if you are an especially brave individual you can use all hot peppers and give tastebuds a spicy treat!

Now, if you aren’t familiar with canned hot peppers they are available at any grocery store and are usually in the same area as jarred salsa and taco seasoning. And let me tell you if canned peppers are not something you are already using you’re in for a treat. These little peppers are the perfect accompaniment to so many meals and elevate a tray of nachos like you can't even imagine. So go ahead and pick up a jar for your next boring weeknight meal, trust me, your tastebuds will thank you!


prep time 15 minutes

rest time 2 hours

total time 2 hours 15 minutes

servings 8 cups


2 - 14oz cans of petite tomatoes

1 - 14oz can of crushed tomatoes

1 - 4oz jar of hot peppers

1 - 4oz jar of banana peppers

1 white onion finely chopped

1 tbsp salt

1 tbsp garlic powder

1/2 tbsp cumin

1/2 tbsp chili powder


In a large bowl combine all ingredients and stir until fully combined. Store in airtight container for a minimum of 2 hours before serving.


Compound Butter

The combination of fresh herbs and aromatics make these compound butters the perfect finishing touch for dinner tonight!


So if you were reading my blog last week you may remember that I made a bunch of butter trying to figure out the best kitchen appliance to use - well, when you end up with a bunch of butter there is only one thing to do - make compound butter. Now you certainly don’t need to use homemade butter, but if you want to read about my experiment with which kitchen appliance worked best make sure you check it out. I must say I was actually really surprised at the outcome.

It also ended up being perfect timing since Aaron and I have started trying to focus on eating fewer carbs so grilled veggies and bbq’d steak has been on the menu and both pair perfectly with a delicious chunk of flavourful butter to finish them off.

A couple of keys pieces to making the perfect compound butter - make sure you use fresh herbs and make sure that you bring your butter to room temperature before you add in your flavours. So go ahead and have some fun - this is the perfect opportunity to bring some of your favourite flavours and be creative with what you love.


prep time 3 minutes

mixing time 3 minutes

total time 5 minutes

servings 4

Tarragon, Orange Zest + Dijon

1/2 cup softened butter

1 tsp finely chopped fresh tarragon

zest of 1 orange

1 tsp dijon mustard

Thyme, Black Pepper + Lemon Zest

1/2 cup softened butter

1 tsp finely chopped fresh thyme

3/4 tsp black pepper

zest of 1 lemon

Rosemary, Sage + Thyme

1/2 cup softened butter

1 tsp finely chopped rosemary

1 tsp finely chopped sage

1 tsp finely chopped thyme


In a medium-sized bowl combine softened butter with the flavouring of your choice. Using a spatula stir until fully combined.

To store your butter scoop it 2 inches from the top of a 1-foot long piece of parchment or wax paper. Fold the paper over butter so it is covered then using a flat edged surface like a plastic cutting board push against the butter to form a log then roll in the remaining paper.

Store in the refrigerator for 1 week or freeze for longer use.


Homemade Butter

Fresh homemade butter is a simple joy and one that is surprisingly easy to make yourself! Add in flaked salt, and you have yourself a truly divine treat!


So who doesn't love fresh, salty butter right! I have made butter a few times over the years and am always amazed at how easy it is to make!

Now in the past, I have used my KitchenAid Stand Mixer but after reading online about using either a high powered blender or a food processor to make butter I figure it was time for an experiment and let me tell you, I was shocked by what ended up being the easiest option!

High Powered Blender (I used a Vitamix)

  • Blend time - 8 minutes

  • I was surprised that I had to scrape down the sides as much as I did. I only have a large blender jug so perhaps with a smaller jug, it would have blended better. I needed to use the plunger for most of the blending process and scraped the sides 5-6 times.

Food Processor (I used a Cuisinart)

  • Blend time - 3 minutes

  • This was the winning option BY FAR. I didn’t need to scrape down the sides at all (though I did once just so I could see into the container better). I used the regular blade attachment and blended on low speed.

Stand Mixer (I used a Kitchenaid)

  • Blend time - 12 minutes

  • The classic yet messiest and most time-consuming. I used the whisk attachment and had to scrape down the bowl 4 times. You also need to place a towel over the bowl otherwise you will end up with splattered milk around your kitchen.

Now, if you haven’t ever made butter there are a few things you will want to know. Firstly you will feel like your making whip cream because basically, you are. But just when you feel like it's perfect - keep going. It will go from beautiful whipped cream to overly thick whipped cream, to what seems like a chunky separated mess. That is exactly what you are looking for! Once you get to the point where you have milk and butter and your butter is firm enough to form a ball you want to separate it by pouring the buttermilk off. You can certainly keep the buttermilk but to be honest I always just throw mine away.

The biggest key to your butter is to wash it as this helps remove any of the leftover buttermilk. I like to use ice water, but extremely cold water works as well. All that you need to do it knead your butter under the water. You will notice your water will become quite “milky” at the beginning but after you replace the water a few times it will remain nice and crystal clear. Once that happens you know you are ready. Add in your favourite salt, something a bit coarse or flakey (because chunks of salt in butter is heavenly), and enjoy!


prep time 10 minutes

blend time 3-12 minutes

total time 22 minutes

servings 1/2 cup


2 cups whipping cream

1/4 tsp coarse sea salt


In a food processor, high powered blender or stand mixer pour whipping cream and blend until your cream becomes chunky and separates from the buttermilk (be sure to scrape down the sides periodically as needed). While your butter is blending prepare your ice water.

Fill large bowl 1/3 full with very cold water then add in 6-8 ice cubes. Pour off the buttermilk then form the butter into a ball. Place the butter in the prepared ice water and knead the under the water to remove any remaining buttermilk. Pour out water and replace with new clean water. Repeat until the water remains clear while kneading. Drain fully.

Add in sea salt and mix well with a spatula. Place in the refrigerator for 1 week or freezer if you wish it to last longer.