Sunday, May 14, 2017

Chipotle Hollandaise Eggs Benedict

It's been a long time since our last blog post.  But seeing I get the day off from Mummying today I have a little time to write about my wonderful breakfast.

Husbands/Partners/Boyfriends! Learn how to make this and treat your partner to this delicious twist on eggs Benedict and you will be knotching up those brownie points for sure

Chipotle Hollandaise

2 x free range egg yolks
100 grams of butter
2 tsp of water
2 tsp of vinegar
A can of chipotle peppers in adobo sauce


  1. Separate two eggs and keep the yolks aside. 
  2. Prepare a double boiler (boil water in a saucepan and place a heatproof bowl on top)
  3. Whisk the egg yolks with the water.
  4. Microwave the butter for 1 min on high.  The butter will melt and separate, take the clarified butter only and leave the milk solids. 
  5. Place the egg mixture in the double boiler and keep whisking.
  6. Slowly add the clarified butter bit by bit.  Keep an eye on the temp of your bowl, if it gets to thick to quickly, take off the heat immediately and add another dash of cold water. 
  7. Once all of the clarified butter is added the mixture will start to thicken.  When you reach the desired thickness, add the vinegar and salt and pepper to taste.  
  8. Whisk in the sauce only part of the can of chipotle peppers. We added a tablespoon but you can adjust this to taste. 

Toast some ciabatta, spread with mashed avo, add smokey bacon, perfectly poached eggs and spoon over your chipotle hollandaise. Happy Mother's day ladies, Enjoy - Mel xx
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Saturday, August 13, 2016

Lamb, Kale and Silverbeet Gnocchi with Pesto and Lemon

This week I’m in my 30th week of pregnancy and I have to say this is the fastest time has ever flown!  I imagined to get out of the ‘bread and sniff it slump’ my fellow blogger and I have been experiencing I’d spend sober weekends writing recipes and being a pregnant babe…alas, as I’m nearing the end I wonder what I’ve been doing as its definitely neither of those.  I’d heard the saying “feed the baby” but never knew how much the baby actually needed feeding!  It’s in my nature (can I blame genes?) to eat frequently and eat a lot, but usually to always eat healthy.  My baby on the other hand loves sweets and carbs and so I feasted on what feels like nothing more than that for the first 3 months of this journey, endlessly. Pure gluttonous joy!
Now though, I’ve managed to find a healthy balance (apart from last Friday when I honed down 7 mini almond golds in approx. 4 minutes – seriously though Whittaker’s almond gold = EPIC, but we don’t dwell).  This recipe is delicious and what I call food harmony: carbs and veg (it also takes around 20 minutes from start to finish and is very cheap).  Of course once you sprinkle enough parmesan you can’t actually see any of the food (parmesan mountains = YES!!!) it turns into guilty pleasure. But hey, at least I’m trying.  And I’d like to see you tell a pregnant woman to go easy on anything, for real!

·        1 x packet store brought gnocchi
·        2 cloves garlic
·        4-5 sausages (I used lamb)
·        ½ bunch kale
·        ½ bunch silverbeet
·        ¼ - ½ cup pesto (I used store brought basil)
·        Juice of 1 lemon
·        Parmesan

1.      Boil jug and get hot water ready in a pot for the gnocchi
2.      Cut and squeeze sausage meat from sausages onto a plate/chopping board and separate into bite sized chunks
3.      Peel and slice garlic
4.      In a pan start frying the sausage meat.  This should only take about 7 minutes and you will need to drain the excess oil
5.      While the sausage meat is cooking, wash and finely slice the kale and silverbeet then add to the frying pan with garlic and a couple of teaspoons of hot water from the pot
6.      Once the kale and silverbeet start wilting, add the pesto and lemon juice – use as much as you desire to taste along with salt and black pepper
7.      Add the gnocchi to the boiling water (gnocchi is cooked as soon as it floats so be ready with your plates as this only takes minutes)
8.      Drain gnocchi keeping ¼ cup of the liquid and combine this with the meat and veg
AND YOU’RE DONE!  This recipe would be great with chicken or vegetarian with courgettes and/or peas.
Right now where are the rest of those almond golds…
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Sunday, May 22, 2016

Teriyaki Salmon and Soba Salad

Did I tell you that I am busy?

Very busy?

So busy that I don't really have time to write this blog and yet here I am, my children are asleep, thinking about ways that I can save myself time when it comes to cooking meals. During the week my family and I stream through the door at 5:30pm and I literally have 10 minutes to get something into my daughter's mouth before she throws a epic tantrum.  She is charming as hell, but that girl turns into a demon when not fed on time.

When I am really organised we have leftovers, but that doesn't happen very often.  She also will not eat packaged baby food anymore, fair enough because neither would I.  So I thought I would share with you, the quickest meal that I know how to cook. 

Hopefully your children eat Salmon, if not you're screwed, or just give them the noodles and pray that daycare feeds them enough nutrients during the day to not warrant a "square"meal in the evening. 

Teryaki Salmon and Soba Salad

Salmon (skin on)
1/4 cup soy
1/4 cup mirin
1/ tsp brown sugar
Juice from one lime
Half a pack of soba noodles
Sliced red and yellow capsicum
Sliced red onion
Sliced Cucumber
Snow peas


  1. Mix the mirin and soy together, then dunk the fillet skin up in the sauce.
  2. Turn on a small saucepan, add hot water and bring to the boil, turn on a small fry pan add oil and turn to a high heat.
  3. Slice your capsicum, cucumber and red onions.
  4. When the water comes to the boil, throw in the soba noodles, cook for 2 minutes. Then add the snow peas.  After another minute, drain the soba and snow peas and rinse in cold water.
  5. When the fry pan is nice and hot, place the salmon skin side down for about 5 minutes. Flip over and depending on the thickness of the piece cook for an additional 3 minutes and then set aside.
  6. Quickly add the soy and mirin mixture to the fry pan.  Cook for another minute
  7. Mix all of the ingredients (except the salmon) in a bowl. 
  8. Place salmon on top and marvel at how good that looks considering it literally took around 12 minutes.
And yes the final two minutes your cherub of a daughter was screaming the house down. 

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Wednesday, March 9, 2016

GUEST POST: Becky's Lasagne

I was asked by my beautiful girls (finally) to be a guest on Bread n Sniff it.. yeah totally lying right now.. I soo asked if I could do this as; well I became child free for 1 magical night.. and of course what else are you going to do on a night without a 2 year old running a muck.. you make Lasagne!!!   (yeah cos you don’t try to have sex with your partner.. no that would be idiotic.. – I’m such a loser right now)

So I have been dreaming of a homemade proper actual Lasagne for weeks and this was the perfect time to do so. Look for me it's therapeutic, I love cooking, I trained and used to get paid to cook, so I’m not horrible at it, unlike my partner who once turned bacon into tar (not even lying that time it totally happened)

So my Lasagne is quite possibly my favourite meal and why I say my lasagne is due to the amount of cheese involved.. and not just cheese but a real b├ęchamel sauce with so much cheese you wonder if it will cause a heart attack with the first bite.

Right on with the show

Step one: Wine… you need a glass by your side at all times… ALL TIMES

Step two: Gather ingredients and prep.

Instant pasta sheets - amazing invention! I used 2 packets depends on brand, but if in doubt buy more so you have left over.. that’s way better then running out during the middle of this project.
1 tbsp oil
20-30g butter
1kg mince -  I use pork as partner gets reflux with beef) so whatever floats your boat on that one.
2 Carrots (finely chopped)
2 Red Onions (finely chopped)
1-2 tbsp Garlic - I love garlic so I used two
½ cup red wine  - due to the consumption of my white wine I completely forgot to add so yay for me! I still have an entire bottle of red wine at home to drink cook with
1 jar of pasta sauce - after emptied into mix, fill with water shake & use for moistening the meat – yeah I so just did say moist and meat in same sentence.. hahaha gross
2 tbsp Tomato sauce (Watties)
Sprinkling of mixed herbs, fresh or dry
Salt and pepper

50g Butter
3-4 tbsp plain flour
As much milk as you need -  I think I used 1L Full cream – none of that skinny shit, you are seriously kidding yourself if you use that (this is a lot of sauce)

Step three:

  1. Once carrots and onions have been finely chopped, sweat them off in the pan for about 5 minutes (salt and pepper), this means not too hot to caramelise them, but hot enough they soften and absorb that beautiful butter and become translucent.
  2. After about 3 minutes, add the garlic. Remove from pan and put in container to wait for their next round.

  3. Add mince, (salt and pepper) brown and mostly cook off. When I say this; do not kill it again, just slowly and steady wins.
  4. Add your carrot, onion and garlic to the mince, stir through.
  5. “Add wine” this part I forgot, meh no biggy, but it will help with the depth of the meat sauce (such a food wanker right now) turn the heat up to full if not already. Don’t stir just hold fire. Wait about a minute then mix in.
  6. Add pasta sauce and tomato sauce, stir, turn heat on low and keep pouring small amounts of the pasta sauce water into the mix to keep moist. (giggle)

        7. This needs no MUST simmer for about 15 -20 minutes to allow all the yummy ingredients to               combine and turn into a delight.

Step four:

  1. Pre-heat oven to 180 degrees Celsius
  2. The sauce, Gates of heaven opening sound “ahhhhhhhh” In a large saucepan add butter – low heat. As low as it gets.
  3. When melted, sprinkle the flour, 1 tablespoon at a time until a thick crumbly consistency
  4. IMPORTANT: do not add milk straight away or you will have that raw flour taste at the end and the whole sauce is ruined OK. okay.
  5. With your whisk, and yes just as important, keep whisking and moving the flour butter mixture for a couple of minutes.
  1. Now you can add the milk.. add about ½ cup at a time, and whisk, whisk, whisk peoples.Continue to add milk and whisk..
  2. Keep going..
  3. Almost there..
  4. Add salt and pepper – do not try to feed the cat and dog like I did then smash the salt and an empty beer bottle all over the tiles then have to get the Lux (South Island for Vacuum) out to remove all the broken glass from your workspace. On the upside… you didn’t drop your wine, so all good!
  5. Keep whisking..
  6. Ok so like 1L of milk later and you have a SMOOTH CREAMY consistency time to add the cheese..
  7. For this round I used pre grated Tasty cheese… about 500gm..
  8. Right turn the heat off but keep the pot on the stovetop.. if you have heat going you will burn the cheese, it doesn’t take much Trust me.. been there done that… so many times.. poor cheese.
  9. It will take a few minutes of stirring and then.. Taa Daa!!! You have the most amazing b├ęchamel cheesy sauce of all time.. ALL TIME!

Step drunk five:

  1. Let’s make lasagne!!!… start by adding a small amount of mince mixture on the base of the Family size casserole dish. Layer the instant pasta sheets evenly then(quick tip: even though the box says no pre-cooking required, I ALWAYS boil the jug and put a small amount of boiling water over the pasta, just to ensure it cooks all the way though)
  2. So add another layer of mince, this time a decent amount all over the pasta.Another layer of pasta (boiling water again) let it sit for a minute. Then the cheese sauce.. you want at least 1cm think at least so it ends up being like ½ your cheese sauce.
  3. Then another layer of pasta (boiling water) then mince, then pasta (don’t forget the boiling water)
  4. Finally add the rest of the cheese sauce.
  5. Just to top it off you want a sprinkling of cheese on top & into the oven! (do not cover)

(Quick tip: put a larger tray under the lasagne, not directly, and poor some water in this tray so 1. When the lasagne cooks it will drip and 2. when it does drip the cheese won’t burn in the oven causing a bit of smoke and not pleasant smell)

It will take approx. 30 minutes

Step six:

Remove from the oven and let it rest… let it rest! Step away from the lasagne…

If you cut when it’s hot you will not see any of the beautiful layers as it will turn into a sloppy mess..
Best way, let it cool cover and put into the fridge for the following night. If you must have it that day, a couple of hours in the fridge will suffice.

And congratulations guys you have made a delicious meal the whole family can and will enjoy.

Thanks for reading. Hope you enjoy. We certainly have.. breakfast, lunch and dinner.
Time to exercise .. Ha. Cos that’s going to happen.

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Wednesday, August 26, 2015

Goodbye for Now...

Hi Everyone,

You may have noticed that we have been absent from Bread and Sniff It for a while, so just want to keep you informed.

We don't want this process to feel like a chore and so am going to take a break. We may be back, we may not. Anyway hope you have enjoyed the recipes and memories we have shared and there are plenty on the website for you to enjoy.

Take care,

Mel and Zen
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Wednesday, July 8, 2015

Asian Style Salmon

I’ve always been a little afraid of cooking salmon, unlike my blog buddy who cooks it all the time.  Over cooking.  Under cooking.  Not doing it justice.  I’m not entirely sure but I’ve always thought salmon to be very “gourmet” and I’m no gourmet cook!

For this dish I went safe with my fail safe Asian sauce.  Standard flavours of the orient which go with everything.  It’s a dressing, it’s a dipping sauce, and it’s a marinade…if you don’t already use these flavours then get amongst it.  This sauce turns nothing into something and was deliciously decadent   with the salmon as a marinade and the remainder of the sauce added to a pan with water and reduced for the plate if you like.


2 cloves garlic finely grated
Same amount of ginger grated
¼ cup rice wine vinegar
½ cup sesame oil
1 teaspoon soft brown sugar or palm sugar
½ teaspoon soy sauce
2 tablespoons water

 SHAKE and VOILA.  We make a big batch of this and keep it in the fridge.  It’s great for all salads especially if you add some toasted nuts and sesame seeds.  Add some seared beef, chicken or tofu and you have yourself a wonderful meal.


  1. Firstly par boil baby potatoes.  This will take around 12 minutes
  2. Add 1 teaspoon miso paste to marinade, mix well and pour into a flat dish
  3. Remove any bones if necessary and lay salmon skin side up into the dish
  4. Leave to marinade while you prepare sides.  In this instance we had kale, bok choy and smashed baby potatoes
  5. Pre heat oven to 180, drain and squish potatoes between your fingers till they open but not fall apart.  Place in baking dish, drizzle with olive oil and bake for 20 minutes.  They should come out crunchy but soft and fluffy on the inside
  6. Prepare veg by washing kale and cutting leaves from its stalks.  Cut bok choy lengthways leaving the ends and rinse away any dirt from the inside. 
  7. Heat a pan for salmon on a medium to high heat
  8. Remove salmon from the marinade and ensure skin has no marinade on it.  Place salmon into pan skin side down and cook until skin looks crispy and flesh of salmon is starting to turn a light pink.  We like our salmon only just cooked so flip it over after about 4-5 minutes then cook around 4 more minutes.  This is for a 250g fillet
  9. Meanwhile in a pan on medium to high heat layer kale then bok choy, add ¼ cup water and put a lid or plate over it and leave for 5 minutes.  No need to check or stir as its steaming

To add some acidity we dressed with Wasabi Yoghurt Mayo which is what it is: 1 teaspoon wasabi, 1 teaspoon mayo and ¼ cup yoghurt with a squeeze of fresh lime.  Delicious and again goes with everything! 

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Wednesday, June 24, 2015

Quick Fix: Pikelets

Last week, the day before shopping day, Leo and I were starving but we had made our way through all the snack foods in the house. I needed to whip something up quickly when I remembered that we had cream in the fridge.

Pikelets, jam and cream are something you can prepare in less than ten minutes. It's great if you are about to rush out and need to bring a plate, or you have a hankering for something sweet. And a great activity that you can do with your kids.

This recipe is from the Edmonds cookbook, where all the great classic recipes come from.


1 cup plain flour
1 tsp baking powder
1/4 tsp salt
1 egg
1/4 cup sugar
3/4 cup milk
Jam and cream for topping


  1. Sift dry ingredients in a bowl.
  2. Whisk together milk and egg.
  3. Pour into dry ingredients and mix well.
  4. Heat a fry pan to a medium heat.
  5. Add 1 tablespoon portions on mixture to the pan.
  6. Let the mixture bubble and when the bubbles start to pop, flip over and cook for a further 1 min.
  7. Once cooked, coat with your favourite jam and whipped cream. 
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Thursday, June 11, 2015

Chicken and Sweetcorn Soup

Another year has rolled around and winter is here again. My favourite entree from Asian restaurants, a really good chicken and sweetcorn soup with egg drop can make a meal.

Although it doesn't look fantastic, it tastes delicious. Another great recipe making use of that leftover chicken from the roast the night before. And only takes 20 minutes to make, for a quick family meal the next day.


500g cooked shredded chicken
4 corn cobs
4 spring onions
2 garlic cloves
1 cm cube ginger, finely grated
1/2 tsp sesame oil
1 tsp soy sauce
1 tsp vinegar
1L chicken stock
salt and pepper to taste
1 tbsp cornflour
Water to make a paste
egg, whisked


  1. Finely slice spring onions, keep some of the green end for garnish
  2. Heat some oil in a large sauce and saute spring onion, garlic and ginger.
  3. Slice corn off the cob and add to the pan and saute for 5 minutes.
  4. Add shredded chicken, chicken stock, sesame oil, soy sauce, vinegar.  Depending on the sweetness of your corn you can add 1 tsp of sugar as well if need be. Adjust the vinegar, sugar levels to your personal taste.
  5. Bring to the boil
  6. Once boiling, add the whisked egg and stir vigorously to create egg ribbons throughout the soup.
  7. Create a past with the water and cornflour if you want a thicker soup.
  8. Simmer for another five minutes unless soup has thickened then serve.

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Friday, May 29, 2015

Oaty Caramel Slice

Another Women's Weekly kiwi classic this week. This recipe is adapted from the Pukeko Junction Cafe in Amberley. My favourite of all the slices. I try to convince myself that this slice is a healthy option due to the oats, but after making it for the first time I know just unhealthy it is. 

Great as a sometimes food, I made the caramel but only poured in half of it, and saved the rest to fill some cupcakes I made the next day.

We took some slices and used it as a treat for our picnic. No doubt this will become a winner in your household like it has mine.


200g butter
1/2 cup brown sugar
1 tsp vanilla extract
1 1/2 cups flour
2 tsp baking powder

Caramel Filling
 125g butter
1/2 cup golden syrup
1 1/4 cups sweetened condensed milk
I used half and saved half but you can just half this if you like. It really is sweet enough without the whole amount.

Oaty topping
 1 1/2 cups rolled oats
3/4 cup shredded coconut
3/4 cup brown sugar
100g butter, melted

  1. Preheat oven to 180 degrees celcius
  2. Cream the butter, sugar and vanilla in a bowl.
  3. Sift in the flour and baking powder and mix together
  4. Press the mixture into a lined slice tin 24 x 30cms and bake for 20 mins.
  5. While the slice is baking, place all of the caramel filling ingredients into a saucepan and place on a medium heat.
  6. Cook until the ingredients have melted, combined and make a thick sauce.
  7. Mix the dry topping ingredients in a bowl and then pour over the melted butter and combine.
  8. Take the slice out of the oven, pour over caramel and then cover with oaty topping.
  9. Place back into the oven for a further 25 minutes until golden.
  10. Allow to cool and then place in fridge for an hour or so till the caramel hardens, and then cut into squares.
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Thursday, May 21, 2015

Vegetable and Bacon Frittata

The first time I tried frittata was in a small cafe, where a piece was reheated from a slice in a cabinet.  In fact every time I have ever had frittata it was served this way and so I have never made cause it was always a little slimy and to be honest I would rather add some pastry and make a quiche.

The other day though in a last ditch attempt to get my child to eat some vegetables I looked through the fridge.  I had too many eggs and no pastry in the freezer so decided to make frittata.

Basically you can use whatever vegetables you have in the fridge. For this I roasted some pumpkin and potato, added bacon, red onion and a slightly withered broccoli.  It was actually super tasty, and the kidlet ate the whole thing, ok he picked out the broccoli, but I definitely would call that a success. Of course if you are vegetarian, omit the bacon. 

Have it for breakfast, lunch or dinner, with some beautiful bakery bread, and salad. 


Use whatever leftover vegetables you have in the fridge, for this recipe I used the following:
150g pumpkin (cut into 1cm cubes)
100g potato (cut into 1cm cubes)
Half a head of broccoli (sliced into small florets)
Small red onion sliced
4 rashers of bacon
1/2 cup grated cheese
7 eggs whisked
1 cup cream
Salt and pepper
Fresh herbs like parsley and/or basil


  1. Preheat oven to 180 degrees celcius and roast the pumpkin and potato, then place aside
  2. Grill bacon, and leave the grill on.
  3. Panfry the onion and broccoli until both become soft
  4. whisk together eggs, cream and cheese and add the fresh herbs.
  5. Spread all the vegetables over a large frying that you can put into the oven.
  6. Pour over the egg mixture
  7. Cook the frittata for 8 minutes and then place under the grill. Cook for another 8 minutes depending on the depth of your pan. Once the egg is just cooked remove from the grill.
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