I also love Campbell’s Split Pea & Ham soup, french toast and scrambled eggs.

These are the foods that I come crawling back to when I’ve had an especially tiring day, things just haven’t gone right, or my brain has gone on holiday again and I’ve reached a vegetative state.

Stuff You’ll Need:

6 large eggs
Dash of milk
Herbs, salt & pepper
100g diced bacon
100g grated cheese
Chopped radish
Sliced tomato
20cm frypan

How to Create WonderHubby’s Masterpiece Omlette:

Fry 100g diced bacon in a 20cm frypan, then leave to drain on some paper kitchen towel.

Preheat oven to 200ºC.

Take 6 eggs, beat with a dash of milk and add herbs & spices to taste.

Pour into frypan and stir on medium heat until it starts to thicken.

Stir in cheese, radish and bacon and place slices of tomato on top.

Cook in oven for a couple of minutes, until firmed. Check with a fork to see if it’s ready.

No need to flip, and if you use a non~stick frypan, the thing can go straight in the dishwasher with no yicky pans in the sink to bother with.

Serves two hungry parents in vegetative states.

Now, I am not a fan of pumpkin. I don’t even like it in baked dinners.
But this… oh, this!

And on top of that, it’s extremely healthy.

But please don’t tell my kids that.

You will need:

• 1 large~ish Kent Pumpkin ~ about 1.5kg

• Water

• 3 Cloves

• 1tspn Mixed Herbs

• 1 Chicken stock cube (or healthier equivalent)

• Salt & Pepper to taste

What to do:

• Boil water and add 1/4 pumpkin

• Put on medium simmer and stir continuously

• Gradually add remaining pumpkin as what’s already in there begins to break down

• Once all pumpkin has softened into a thick soup, add herbs, chicken stock & salt & pepper

• For a smoother consistency, use an electric hand mixer.

• Serve with a dollop of sour cream.

Other thoughts:

• Jap pumpkin is also nice in this recipe, but we prefer Kent as the flavour seems richer and sweeter.

• All those wonderful vitamins make this perfect for boosting your health in Winter.

I had planned to add a photo once they were done, but I got so caught up in eating cooking them, that I just plain forgot.

This is my Mum’s recipe & it’s super-yum, so I hope you’ll give it a try and let me know what you think.

Ingredients:

Note: 1 cup=250ml, 1/4 lb = 115g

• 1½ cups Rolled Oats
• 1 cup Plain Flour
• 1 cup Sugar
• 1 cup Coconut
• 115g Butter
• 1 Dsrt spn Golden Syrup
• 1 tspn Carb Soda
• 1 Egg
• A pinch of Salt

Directions:

• Combine dry ingredients.

• Melt butter & golden syrup over low heat, stirring continuously.

• Beat egg and add to butter/syrup mixture, then stir in carb soda.

• Add wet mixture to dry ingredients and knead well.

• Leave to stand for 30mins.

• Bake slowly in preheated oven at 220°C / 440°F (Lower in fan-forced ovens).

• Biscuits should be golden~brown and ‘bendy’ when they are ready. They will harden as they cool and then soften again over the next few days.

• They should keep for about a week in an airtight container.

Lastly, thank you to Kristen, Robyn, Lisa, Hayley~O and Carissa for the lovely comments while I was unwell this week.

The kids recovered first (of course), and I am on the mend too. We’re crafting hard this weekend, so there should be some interesting new posts coming up soon.