Among other things I really enjoy cooking.

This page is to share with you some of my favourite ideas and recipes for the dinner table.


 Tuna Mornay

        A variation from Dorothy Nuttall’s (David's mum) recipe book


1 large can of Tuna in oil (or mineral water)
Flour – self-raising or plain
1 x pk chicken noodle soup
Squeeze lemon juice
1 x cup milk
Onion (diced)
Salt & pepper


Step one:
Boil one cup of milk in saucepan. Add soup and simmer until needed.

Step two:
In frypan melt approximately three dessertspoons of butter, add onion and cook until golden. Add pepper & salt. Add one dessertspoon of flour, mix then add a little milk. Gradually add two more dessertspoons of flour & more milk until smooth. Add squeezed lemon juice, then soup mix and stir in. Drain tuna, break up and add to sauce. Place in greased casserole dish and top with mashed potato and breadcrumbs. Add grated cheese if desired.

Heat in oven at 180 degrees centigrade for 30 minutes.

Gem’s Chicken & Ginger Broth (for one)

This is a great recipe if you are feeling a bit down, off your food or recovering from illness. Great in winter for colds and flu.


½ chicken breast
grated or finely cut small pieces ginger
grated or finely cut garlic
4 chicken stock cubes
4 cups of water
salt & pepper to taste


Grill or lightly pan fry chicken & garlic
Boil up the water and the stock, ginger, salt & pepper
Cut up the chicken to fine strands then combine all ingredients and simmer for 10 – 20 minutes.

Serves one, double the amount for more people. Have a couple of serves throughout the day when not feeling well from colds and flu.

Eat & Enjoy! 
Before you know it you will have your strength back.

Because zucchini are abundant in the garden right now let's start with this zucchini bolognese. It is an idea rather than a recipe.  I am trying to drop a few carbs from my diet so I made this really lovely meal for David, Netta & Alex the other night. It is not only delicious but it's a lighter meal than pasta can sometime be.

  • Step one: make your own favourite bolognese sauce. Easy! Ask me if you need a good one.
  • Step two: when your sauce is ready blanch strips of zucchini for two minutes in lightly salted boiling water. Drain well.
  • Step three: lay the zucchini strips on a warm plate, under and to the side of the bolognese sauce on top.
  • Step four: sprinkle with freshly shaved or grated parmesan cheese. 

Eat & Enjoy!
Due to the number of folk who would like my simple bolognese recipe here it is:

Gem’s Zucchini Bolognese

·       1 tbs olive oil
·       1 brown onion, finely chopped
·       3 garlic cloves, finely chopped
·       500g lean beef mince ( ½ veal & ½ pork mince is a good substitute for beef)
·       1 can of chopped tomatoes
·       2tbs tomato paste
·       1/2 cup beef or chicken stock
·       one or two finely chopped carrots
·       1 tsp oregano
·       1 tsp thyme
·       salt & pepper to taste – I like to use cracked pepper.
            For a richer sauce throw in
·       700g jar Italian tomato pasta sauce – I like to use Five Brothers pasta sauce.

Step two:
Heat oil in a large saucepan over medium heat. Add onion and garlic. Cook, stirring until tender. Increase heat to medium-high. Add mince & carrots and a little salt & pepper. Cook, stirring until lightly browned.

Step two:
Add pasta sauce (if using), stock, tomatoes and paste, thyme & oregano. Stir to combine. Reduce heat to low. Partially cover. Simmer, stirring occasionally, for 45 minutes. Season with salt and pepper. Lay atop blanched zucchini strips. Serve with a light grating of parmesan cheese.


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