Roast Vegetable Salad

  • 2 cups of left over roast vegetables (e.g. carrots, sweet potato, beetroot, pumpkin, potato, parsnip, garlic, onions, zucchini or any other of your favourite roast vegetables)
  • 150 grams mixed lettuce leave
  • 1/2 cup of herbs lurking in your fridge or that you are growing (e.g. mint, parsley, chives, spring onions etc)
  • 2 tbsp Sunflower seeds
Shaker Jar Dressing:
  • 1/2 cup olive oil
  • 2 tablespoons balsamic vinegar
  • 1 garlic clove finely chopped
  • 1 tbsp brown sugar
  • 1 tbsp seeded mustard
  • 200ml (or larger) jar
  • Chopping board
  • Knife
  • Measuring spoons
  • Measuring cups
  • Serving plate or platter
  • Tea towel
  • Place all dressing ingredients in a jar and shake well
  • Wash lettuce leaves and dry with a tea towel
  • Chop roast veggies into small 1-2cm cubes
  • Layer lettuce leaves and roast vegetables on a plate or platter
  • Sprinkle 2 tablespoons of dressing on top of salad
  • Top with the sunflower seeds

Apple and Cinnamon Muffins


  • 1 1/2 cups self-raising flour
  • 3/4 cup sugar
  • 1 teaspoon ground cinnamon
  • 1/3 cup vegetable oil
  • 1 egg (or ½ cup apple sauce)
  • 1/3 cup milk
  • 1 cup cooked diced apple


  1. Preheat oven to 200 degrees celsius
  2. Grease 12 muffin cups or line with paper muffin liners
  3. Stir flour, sugar and cinnamon together
  4. Mix in oil, egg and milk
  5. Fold in apples
  6. Spoon batter into prepared muffin cups, filling to the top of the cup
  7. Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into centre of a muffin comes out clean

Chunky Tomato Relish


1 tablespoon olive oil

1 small brown onion, finely chopped

2 garlic cloves, crushed

1 small fresh red chilli, halved, deseeded, finely chopped

500g ripe vine-ripened tomatoes, coarsely chopped

2 tablespoons brown sugar

2 tablespoons white wine vinegar

1/4 cup sultanas


1. Heat the oil in a medium saucepan over medium-low heat. Add the onion and cook, stirring often, for 5 minutes or until soft. Add the garlic and chilli, and cook, stirring, for 2 minutes or until aromatic.

2. Add the tomato to the onion mixture and cook, stirring occasionally, for 5 minutes or until the tomato beaks down.

3. Add the sugar and vinegar, and cook for 10 minutes or until the mixture thickens. Set aside to cool.

Storage Tip: Store the leftover relish in the fridge for up to 1 week. Use in sandwiches or serve with BBQ’d meat, chicken or sausages.


Peninsula Living, October 2016

Warringah MP Tony Abbott offered the students of Brookvale Public school some food for thought when he visited their school with Holly and Jo and the Get Kids Cooking Kitchen Kart.


Make a Grass Ball for Dad


This is a fun idea….making grass grow in a ball shape with the word ‘Dad’ written on the side of it. Roll a piece of absorbent cotten (about 5cm thick) into a round ball and tie string or ribbon around it to keep it in a ball. Then take some glue and write DAD in thick letters on the side of the cotton. Let it dry completely, keeping it flat so that the glue doesn’t run (if Mum is around, get her to help). After this has completely dried, wet the ball in a pan of water. Next roll out grass seed on a piece of paper. Next roll the ball in the grass seed. The grass seed won’t be able to grow on the portion that you wrote ‘Dad’ on . Make sure that the rest of the ball is covered in the grass seed. Tack the string in a dark closet (in a place your Dad won’t look) for two days. Then take the ball out and tack it in the sun. The grass will start to grow everywhere except for where you’ve glued ‘Dad’. Give this to your Dad and he will enjoy some grass that he doesn’t have to mow.