When I was growing up we would go to my Nana's house and have a traditional Sunday dinner - not every weekend but as much as we could. We would have soup, roast meat and vegetables and Nana would always make a dessert.

It was a time that we would come together as a family and chat about life, have plenty of laughs, the kids would play in the backyard - usually Aussie rules or cricket - the adults would sit in the sun and chat and by the afternoon the whole family was enthralled in our backyard ashes cricket match.

Simple pleasures with family that over the years have disappeared with society becoming more busy and time poor.

The desserts we have were often pudding based, recipes passed down to my Nana which were created during the war and depression when food and staples were scarce. Cobbler was one of my favourite. I loved the sweetness of the sponge mix and the fruit mixed together topped with either cream or ice-cream. A simple yet amazing dish that would finish off the best Sundays of my childhood.

During this time when we are required to stay home, why not re-introduce the traditional Sunday meal that was so popular for many years. A long drawn out afternoon where the games are as important as the food and the dessert is quick and easy and finishes off a fantastic day.

The dynamic duo with a little help from me created our Apricot & Sultana cobbler. It was the perfect math class to teach easy fractions and measurements and they were able to count out into the bowl the ingredients that were needed.

Cooking is a great way to occupy the kids during this time and mine have been in the kitchen every day and absolutely loving watching their hard work turn into something that tastes great.

But back to this recipe, its soooo good! Yes it has sugar in it so its not the healthiest of recipes on this website but everyone needs a little sweetening up at times and this is the perfect way to do that! Anyway if you create your own family backyard game of football or cricket at the end of the meal, those calories will soon fade to nothing!

Prep 10 min // Cook 50 min


125g butter

1 cup sugar

1 1/2 cups plain flour

1 1/2 tsp baking powder

1 cup milk

1 tbs vanilla essence

1 cup sultanas

1 x 465g jar/tin apricots


Reserved liquid from the apricots

1/2 cup sugar

1/2 tbs of EDMK Apple Pie Spice Mix


  1. Preheat oven to 175 degrees and grease a sponge tray and set aside.

  2. Add butter to the bowl and melt 4min/37deg/sp2 and scrape down sides.

  3. Add flour, baking powder and sugar to bowl and mix 20sec/sp4 and scrape down sides.

  4. Add milk and vanilla and mix 20sec/sp4 and scrape down sides.

  5. Add sultanas and mix 10sec/sp4/reverse.

  6. Pour batter into the prepared tin and smooth out.

  7. Drain the apricots from the juice (reserve juice) and place the apricots over the batter.

  8. Wash your bowl and add reserved juice, sugar and apple spice mix to the bowl and combine 10sec/sp3.

  9. Pour the syrup over the apricots and bake in the oven for approx 50min.

  10. Remove from oven and serve hot with whipped cream or ice cream.


  1. Preheat oven to 175 degrees and grease a sponge tray and set aside.

  2. Melt butter in microwave for 40sec.

  3. Place butter in bowl and add flour, sugar and baking powder and mix until combined.

  4. Add vanilla and milk and mix well until combined.

  5. Fold the sultanas through the batter and then pour the batter into the prepared tin.

  6. Drain the apricots from the jar reserving the liquid and place them on top of the batter.

  7. Combine the reserved juice, sugar and apple pie spice mix and whisk until combined and pour over the apricots and bake in oven for 50min.

  8. Remove from oven and serve hot with whipped cream or ice cream.

There is no better way to get kids to eat veggies and that is to hide it in something they love to eat. My duo love lasagna and with some fresh chicken and vegetables in the house the perfect answer was to do a twist on a traditional lasagna.

Life as a working mum is hectic, life as a working mum who now is homeschooling her kids is I have discovered the next level of insanity! I have spent the nights preparing lessons that I do not know how to deliver, searched for worksheets to amuse them, pondered if I was crazy enough to that science experiment and of course tried to work out how to feed my family.

I have not quite worked out the school bit yet, but lets just say the kids have not been expelled and I am not reaching for the bottle (yet!!) so while its a trial by error situation which I am sure I will have to apologise profusely to their teacher at the bad habits caught during Mummy school we are getting into the groove of Corona life.

Food is something else that has taken a bit of a holiday in our house. I discovered this week two things - cooking with kids takes twice as long and the slow cooker is yet again about to become my best friend like it was when the duo were babies.

This recipe is literally a chuck everything in the slow cooker and let the flavours mold into each other creating a thick, delicious mix of chicken, tomato and vegetables and then whip up a cheese sauce and layer chicken, cheese sauce and lasagna sheets and toss it in the oven to cook.

Cooked to perfection in the slow cooker

The result is amazing. I often find traditional lasagna very heavy in my stomach. This recipe is light, it has the same amazing base taste of a traditional lasagna and the addition of loads of vegetables gives it extra crunch and texture.

This recipe fed my family of 5 with leftovers and you guessed it, it lunch for the duo the following day which they ate without complaint so you know this recipe is a keeper!

Prep 15 min // Cook 4hrs high plus 40 min oven time)


Chicken & Vegetable Mix

3 chicken fillets diced into small squares

1 tin diced tomatoes

5 cloves garlic crushed

1 onion diced

3 cups mixed diced vegetables (I used beans, carrot, zucchini and mushrooms)

1 small tin of corn

2 bay leaves

dash red wine

1 tbs EDMK Italian Spice Mix

1 beef stock cube

1/2 cup grated cheese

Lasagna sheets

Cheese Sauce

50g butter

2 tbs plain flour

2 cups milk

1 cup grated cheese

Pinch nutmeg


  1. Place all chicken and vegetable mix ingredients except the cheese and lasagna sheets into the slow cooker and cook on high for 4 hours or low for 6 hrs and then remove to cool while you make the cheese sauce.

Cheese sauce

  1. Preheat oven to 180 degrees.

  2. Melt butter in a saucepan until foaming and add the flour and stir continuously for 1 min.

  3. Remove from the heat and add milk a little at a time stirring continuously so it does not become lumpy.

  4. Return to the heat and stir for 5 min until it thickens. Stir in cheese until it is melted and smooth and remove from the heat.


  1. Place a little of the chicken mix in the base. Layer with lasagna sheets. Place more chicken mix over the top and layer with some of the cheese sauce. Continue that layer process until the dish is filled finishing with cheese sauce.

  2. Sprinkle the grated cheese over the top and bake in the oven for approx 40min.

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I really should have called this recipe "Corona Pie" because it was crated with the mind of how to get the most out of less with what you have at home.

In "normal" times my pies would be full of different ingredients and topped with large amounts of fluffy mashed potato without a thought in the world of whether I could get potatoes the next day in the supermarket or fresh herbs or other vegetables.

But in what I call "Corona world" this is not the case anymore so my plan is to be frugal on our supplies and to mix and match as much as possible to ensure that we get "bang for our buck" with our supplies.

The pie mix was cooked in the slow cooker with a 1kg blade roast I had in the freezer. Half was used for the pie mix and the remaining has been used for another pie at a later date or to go with pasta so two meals for the price of won is winning at the moment!

The EDMK Beef spice blend flavored the meat and the gravy perfectly and the creamy mixed mash on the top with cheese made it the ultimate comfort meal and best of all the kids didn't know they were getting heaps of goodness with every bite!

It does not look the prettiest of meals but every bite is moorish and delicious and makes you want to go back for seconds and thirds.

As a family we all agreed that this meal was beautiful and the kids asked when we could have the "orange pie" again!

Prep 15 min // Cook 8 hrs 40 min (including 40 min oven time )


1kg blade roast

2 tbs olive oil 3 tbs EDMK beef spice blend

1 onion diced

1/2 cup gravy

1 pack steam fresh peas, corn and carrot

1 cup diced pumpkin

1 cup diced sweet potato

2 potatoes

Sheet of shortcrust pastry

1/2 cup grated cheese

milk and butter to mash

salt and pepper to season


Rub the beef with olive oil and then rub all sides of the beef with the spice blend.

Place in slow cooker and pour over the gravy. Cook on auto or low for 8 hours.

When cooked take two forks and shred the beef remove half portion for the pie filling and cool.

Place potato, pumpkin and sweet potato in a pot and steam until just soft.

When cooked mash with a small amount of milk (or cream) and butter and season with salt and pepper.

Preheat oven to 180 degrees

Line a pie dish with pastry

Add steamed fresh vegetables to the pie mix and combine and place in pie dish.

Top the beef with mash and sprinkle cheese over the top.

Cook in oven for about 30min until the pastry is crusty and cheese has melted.

Cut into portions and serve immediately.

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