Palette Pleasers


chorizio + olive spanish chicken

This dish is one of my husband’s favourites and when I shared it the other night, I received so many messages about it. I originally found it on the Taste website but have made my own adjustments to the quantities and also some of the ingredients, So, here’s my version. Let me know how you go making it and if you think it’s as yummy as my family does!


1/2 cup of plain flour

8 x skinless chicken thighs

2.5 x tablespoons of olive oil

1 x medium brown onion chopped

3 x  garlic cloves crushed

1 x tablespoon of roughly chopped fresh sage

1 x tablespoon of roughly chopped rosemary

1.5 x chorizio, quartered length ways

1/2 cup dry white wine

1 cup salt reduced liquid chicken stock

700g jar napoletana pasta sauce (or I use a couple of tins of crushed tomatoes)

1/2 cup pitted black olives, sliced

Steamed brown rice and green beans to serve


  1. Preheat oven to 180C/160C fan-forced.
  2. Place plain flour and chicken in a large bowl, season with salt and pepper. Toss chicken to coat. Remove chicken, shaking off excess.
  3. Heat 2 x tablespoons of olive oil in a large, heavy based, flameproof casserole dish over medium heat. Cook chicken in two batches for around 10 mins until lightly golden. Transfer to plate.
  4. Heat remaining oil in dish. Add onion, garlic, rosemary, sage and chorizio. Cook for 3-4 minutes until onion has softened.
  5. Add wine. Simmer for 30 seconds. Stir in chicken stock liquid and sauce.
  6. Return chicken to dish. Cover. Bring to the boil.
  7. Transfer dish to oven and bake for 1 hour.
  8. Remove lid and add olives. Keep lid removed and continue to bake for further 30 minutes or until chicken is tender and sauce is thickened. That’s it!
  9. Service with brown rice and steamed green beans.



The best ever chocolate cake!

I am usually a sucker for lemon, banana or carrot cake BUT, when I came across this recipe shared by Rebecca Judd a year or so ago, I decided to give it a whirl and let’s just say it very quickly became one of our family favourites!

This is literally the easiest and most delicious chocolate cake you will ever make AND, its flourless – winning!

I love that this recipe is simple and has minimal ingredients, making it perfect to whip up with the kids. This was Alaia and I’s first baking experience together and we had an absolute ball.

Give it a shot and let me know what you think in the comments below.


200g almond meal

200g drinking chocolate (I used the Cadbury one)

200g butter (room temp)

200g caster sugar

5 x eggs


1. Lightly grease a round spring form tin

2. Preheat oven to 160 degrees fan forced

3. Place all ingredients in a bowl and mix until combined

4. Bake for 40 minutes….done!

I love to enjoy warm with some vanilla ice cream or just on its own with a sprinkle of icing sugar.