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Looking for ideas for the kids and the family? We've got you covered.

Wednesday, 30 December 2020

Brocolli Soup (Blender)

We really love brocolli and this is yet another great recipe for a healthy soup. This one is really easy to make and it doesn't take much time at all. We usually replace half the milk with heavy cream - this really takes this to the next level of richness and flavour. We hope you enjoy this as much as we do!


  • 1 1/2 teaspoons olive oil
  • 1/2 small onion, diced
  • 2 potatoes, diced
  • 1 head broccoli, cut into florets
  • 1 cup milk (or 1/2 cup milk + 1/2 cup cream)
  • 1 cup chicken broth
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground thyme
  • Salt & pepper to taste


  • Heat olive oil in a skillet over medium heat; saute onion until translucent, 5 to 10 minutes.
  • Spread potatoes and broccoli onto a microwave-safe plate. Cook in microwave until tender, 4 to 5 minutes. If you have the time you could also steam them for a sikly smooth taste.
  • Place onion, potatoes, broccoli, milk, chicken broth, pepper, salt, ginger, and thyme in a blender and pulse blend until smooth. Pour into a pot and gently heat to serving temperature.

Thursday, 17 December 2020

Buttermilk Biscuits


Mmmm, delicious buttermilk biscuits!

We love these tasty treats; they go great with any savoury meal and are perfect for soaking up any leftover gravy from your plate. 

We borrowed this recipe from our friends over at Douce Diner.


  • 5 ¼ cups all-purpose flour
  • 5 Tbsp baking powder
  • 1 Tbsp + 1 tsp fine salt
  • 10.5 oz cold butter
  • 24 fl oz (700ml) buttermilk
  • 4 fl oz (125ml) honey2
  • Tbsp soft butter for brushing

  • Combine the flour, baking powder and salt (Part A) into a large bowl.
  • Using a coarse hand grater, push the butter (Part B) through quickly to make small grated pieces that are about the size of peas. Toss into the flour mixture and break up any large clumps of butter so that the flour coats the butter evenly.
  • In a separate bowl, combine the buttermilk and honey (Part C) until incorporated. Add to the flour/butter mixture and mix gently with a spatula until the liquid is absorbed. It’s important not to overwork the dough.
  • Turn out onto a floured prep table and fold gently until a soft, sticky dough forms. Use a bench scraper to help pick up the dough and fold over itself.
  • Pat the dough into a rectangle that is approximately 1 inch thick.
  • Use a 2x3” biscuit cutter and cut into squares.
  • Place onto a parchment-lined bake tray, allowing ample space between each. Place no more than 12 on a half sheet pan.
  • Place in the fridge for approximately 30 minutes before baking.
  • Preheat oven to 375-400° F.
  • Remove biscuits from the fridge. Lightly brush the tops of the biscuits with butter.
  • Bake for 20 to 25 minutes, depending on the heat in the oven.
  • Rotate half way through the baking time. The tops should be golden brown, and biscuits should have puffed up nicely.

Friday, 11 December 2020

Chicken & Broccoli


This is a delicious and healthy meal to make for the whole family. Plus, if you make too much it's super easy to throw it into some tupperware so you can grab 'n go on your way to work. 

We enjoy this dish, we hope you do too!


  • 1.5-2 lbs chicken
  • 1 medium onion
  • 3 tbsp olive oil
  • 1 clove garlic
  • 3 tbsp oat flour
  • 1/4 block Neuchtel cheese (reduced fat cream cheese)
  • 2.5 cups unsweetened almond milk
  • 1 tsp Mrs. Dash table blend+ more for seasoning your chicken
  • sea salt & pepper to taste
  • 4 cups broccoli
  • 1 cup corn
  • 1.5 cup brown rice

Start by making a basic roux. In a sauce pan heat 3 tbsp olive oil and 1/2 of the chopped onion over medium high heat. When the onion turns translucent add the garlic cook an additional 2-3 minutes (don’t let the garlic brown).

Sprinkle the oat flour into the pan and stir continuously until it is smooth, about 3 minutes. Slowly add the 2.5 cups of unsweetened almond milk, you may want to do a cup at a time and wait 2 minutes between each pour, stir continuously. Continue stirring for another 10 minutes, the sauce will begin to thicken.

Thursday, 10 December 2020

Peanut Butter Brownies


  • 1 1/4 cup rolled oats (to grind into a cup of oat flour)
  • 2 1/2 tsp baking powder
  • 1/4 tsp sea salt
  • 1/4 cup stevia or one mashed banana
  • 1/2 cup brown sugar
  • 1/2 cup peanut butter
  • 1/3 cup nonfat greek yogurt



Pre heat your oven to 350. Start by processing your oats into flour,  add the baking powder and salt. Then cream together peanut butter and  greek yogurt. Then add you sugars and banana if you’re using one. Add  you wet ingredients into your dry and mix, mix, mix.

Pour into a prepared 9×9 pan and bake for 25-30 mins. The oats and  fat free qualities or this recipe make it a little dry, so take it out a  little early to keep it moist