Chili Sauce

Recipe for Chili Sauce |

How do you feel about a bit of spice? How about a lot of spice? When I was younger I could only eat the mildest of curries and spicy foods. My delicate little tongue couldn’t handle too much chili. Even as I grew older and started to appreciate chili flavours more and more, I was still on the mild flavours. But I had to harden up fast when I moved in with my boyfriend and house mates as they love love LOVE chili! Basically any dish that can have chili in it, does, without fail. It’s at the point now where we have frozen chilies on our freezer and a jar of chili sauce in the fridge for daily use. I’m proud to say I’m pretty good with a bit of spice these days!

The sauce we had was a batch made by the boyfriends dad, but we as we came to the end of our last jar I decided to have a crack at making my own for the house. How hard could it be?

We used a mixture of different chilies; regular long red and green chilies, birds eye and habanero chilies. I bought a big bag of mixed chilies  (probably double what is in the first image below) and that made 2 jars of sauce. The measurements aren’t exact, we like our sauce extra hot so we left all the seeds in, but you can discard them or else use less chilies overall for a milder flavour.

Recipe for Chili Sauce |

What You Need:

Lots of Chilies!
1 small onion
4 - 6 cloves of garlic
A 3cm piece of ginger
1 bunch of coriander
1/4 cup of Red wine vinegar
1/4 cup of Olive Oil

What You Do:

1. De-seed the chilies according to your tastes. If you like it hot keep them in, or else discard.

2. Roughly chop the chilies, garlic, ginger, onion and coriander. Blend in a food processor in batches until all the ingredients are extra finely chopped and mixed together.

3. Transfer to a large pot over medium heat and add about 1/4 of a cup of red wine vinegar and the same of olive oil.  Cook, stirring regularly, allowing the liquid to reduce as you cook. You want to let everything to soften but not burn.

4. Reduce the heat to a low setting and continue to cook and stir until the mixture starts to form a thick paste. If it looks too dry or thin, add another splash of red wine vinegar and allow to reduce again. Season with salt and pepper.

5. Once the sauce has achieved a good consistency, take off the heat and allow to cool to room temperature.  Then spoon into jars and store in the fridge overnight to allow flavours to mature.

Use your sauce when cooking curries, stir fries and even a little spoonful in casseroles and meat dishes will give your meal a little extra flavour. The vinegar will keep in the fridge for a few weeks, so depending on how much you make, freeze any left overs if you don’t think you will use it very quickly. Our first attempt turned out pretty well, we’ve already used up most of it. I’m looking forward to improving the recipe with future batches. What about you guys? Have you got a recipe for chili sauce? What are your secret ingredients?

Recipe for Chili Sauce |


Icecream Bread [pt 1]

Make your own Ice Cream Bread |

Hey Internet!! Internet are you listening to me? Pay attention - I have something of the utmost importance to tell you; Did you know, you can make bread from icecream?! No for reals, I’m serious! And it’s positively the easiest, fastest recipe you’ve ever seen!

I was procrastinating browsing on the never ending supply of randomness that is Tumblr and this ‘recipe’ came up on my feed. You need two ingredients; ice cream and self raising flour. That’s it. Who the hell came up with this idea? I think I need to find them and pledge my allegiance to them. If this is the caliber of their ideas, I’m totally on board with joining any kind of ice cream related cult they might be starting.

The ice cream flavour cooks mostly away to leave this wonderful subtle, almost ‘after taste’, of ice cream. You can use any flavour you want, and add on toppings to give the top a nice crunchy texture (kind of like adding sesame seeds to regular bread) and considering it takes literally 5 minutes to prepare, how can you not want to try this out?!  Obviously, the ice cream is the main ingredient, so make sure you get the good stuff. No low fat vanilla, we want full cream in crazy flavours. The Ben & Jerry’s style expensive brands. Trust me, it’s worth it.

Ice Cream Bread |

What You Need:

2 cups of Ice Cream, in any flavor you like
1 1/2 cups of Self Raising Flour

What You Do:

1. Preheat your oven to 180 degrees Celsius (350 f) and line a regular 8 x 4 loaf pan with baking paper.
2. Take your ice cream out of the freezer and measure out 2 cups. Leave on the bench to soften.
3. Once soften add the ice cream together with 1 and a half cups of self raising flour in a large bowl and mix until just combined.
4. Scoop into your prepared pan and smooth down the top. If you would like to add on any toppings now’s the time to do so. I chose cookies & cream ice cream so I topped mine with crumbled oreos for extra crunch!
5. Bake in the oven for around 45 minutes or until an inserted toothpick comes out clean.
6. Turn out onto a wire rack and allow to cool before serving.

Bonus points for serving with ice cream on the side, because, you know, that’s how we roll. Stay tuned for Part 2; my second attempt with a slightly more technical version of this recipe…

Make your own Ice Cream Bread | Make your own Ice Cream Bread | 


Recipe: Banana & Raspberry Bread

Homemade Banana & Raspberry Bread | www.highwallsblog.comBanana bread seems to be one of those comfort foods that everyone can identify with. Everybody loves banana bread. You can have it for breakfast, lunch or dinner. It’s the perfect semi-healthy snack and of course, it is the go to recipe when you have a bunch of banana’s that you just didn’t get around to eating before they got all bruised. The thing is… I don’t really like banana bread. It just doesn’t excite me. It’s not terrible by any means, but I can never recall a time where I was in a bakery or cafe and thought to myself “man. I could really go for a slice of that banana bread!” Am I alone in this?

‘Well then,’ I hear you say, ‘why they hell did you make banana bread if you hate it so much?’ Whoa! First of all, why so aggressive? Just because banana bread isn’t  my favourite thing doesn’t mean we can’t still get along. Secondly, this bread wasn’t for me, it was a birthday gift for my boy. I was actually looking for raspberry loaf recipes but instead came across this recipe for banana AND raspberry bread instead. While banana bread isn’t my bag, as previously mentioned, everybody else loves it so I thought it just might be a winner.

It totally was.

Homemade Banana & Raspberry Bread | www.highwallsblog.comHomemade Banana & Raspberry Bread | www.highwallsblog.comHomemade Banana & Raspberry Bread |

What You Need:

150g  of softened butter
1 cup of brown sugar
2 eggs
2 ripe bananas
2 cups of self-raising flour
1 teaspoonof  baking powder
1/2 cup of milk
2/3 cup of fresh raspberries

What You Do:

1. Preheat oven to 180 degrees and grease base and sides of a  loaf pan before lining with baking paper.  Allow a few centimeters overhang at both long ends.

2. Using an electric mixer, cream butter and sugar together until pale.  Lightly beat 2 eggs and add to the mixture in batches, beat the mixture well after each addition.

3. Mash 2 banana’s until puply and smooth and stir into the mixture.  Sift flour and baking powder into the mix.

4. Add milk in batches, stirring with a wooden spoon until combined. Carefully fold in raspberries.

5. Spoon mixture into the prepared loaf pan and smooth  the top. Bake for 45 to 50 minutes (or until a skewer inserted into the middle comes out clean).

6. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Serve warm with butter.

Homemade Banana & Raspberry Bread | www.highwallsblog.comHomemade Banana & Raspberry Bread |


Gazpacho Soup Day

Gazpacho Soup Recipe |

If you ever watched the old BBC comedy Red Dwarf, the mere mention of Gazpacho Soup may conjurer memories of one of the characters embarrassing experience in asking a waiter to heat his up much to the amusement of his dining companions. You see, Gazpacho soup is  traditionally served cold as a refreshing summer soup, usually a starter before the main meal.

Apart from mentions in British comedy shows, I had never come across it until recently when I decided to give it a go myself. My partner had his wisdom teeth removed and aside from not being able to eat solid foods, he also wasn’t allowed to eat anything heated, so this seemed the perfect meal for his return from hospital.

Have you tried it? The soup itself is easy as long as you have a decent blender or food processor. As it is served cold there is no real cooking required. Just prepare the veggies and blend! The flavours are tangy and slightly spicy and super refreshing! I was a little hesitant (I mean it has soggy bread in it!?) but  it really was a pleasant surprise. My boyfriend enjoyed it too which was lucky considering that’s all he could eat for a 24 hour period…

Gazpacho Soup Recipe | www.highwallsblog.comGazpacho Soup Recipe |

 What You Need:

A slice of day-old bread
2 tablespoons of red wine vinegar
1kg of ripe tomatoes
1 cucumber, peeled
1 green capsicum
1 large red onion, roughly chopped
1 garlic clove
1/3 cup of olive oil
Croutons and chopped parsley to garnish

What You Do:

1. Place the bread and the red wine vinegar in a shallow bowl. Add 1/4 cup of water and set aside while you prepare the vegetables.

2. Remove seeds from the tomatoes, cucumber and capsicum and roughly chop.  Toss the vegetables along with the onion and garlic with the olive oil in  a large bowl. Season with salt and pepper.

3. Blend using a stick blender or a food processor until smooth. Blend in bread. Pass through a sieve into a bowl and discard the leftover pulp.

4. Serve chilled or add ice cubes just before serving. Garnish with croutons and parsley.


Pesto Potato & Eggs (with tomato and fried basil)

Pesto Potato and Egg with fried basil and tomato (via

Although I would class this as a ‘breakfast’ dish, I’ve never actually had it for breakfast. Lets be honest, this many carbs first thing in the morning is just going to make me want to go back to bed and sleep off my food coma. It is however, perfect for a late brunch or even for an easy dinner. Based on this recipe, we’ve had this dish a few times and every time I make it we think of new ingredients to include next time (the boys want diced bacon to add to the mix, but I think that’s taking it a little too far!) Its substantial enough to be the main course, but would also be a great side dish.

Basically it’s the Swiss army knife of potato dishes.

No matter when or how you decide to make this meal, I promise you wont be disappointed. The fact that it’s super easy to make doesn’t hurt either…

Pesto Potato and Egg with fried basil and tomato (via Potato and Egg with fried basil and tomato (via Potato and Egg with fried basil and tomato (via

What You Need:

Medium sized potatoes (1 per person)
Eggs, (1 per person)
1 and 1/2 tablespoons of Pesto (per person)
Olive oil
4 cloves of Garlic
A handful of basil leaves
A punnet of cherry or grape tomatoes

What You Do:

1. Preheat the oven to 180 degrees and set aside a medium sized dish or baking tray.

2. Scrub and/or peel your potatoes and slice into thin strips and place in a bowl. Crush and peel 4 cloves  of garlic and add to the potato.

3. Lightly toss the potato with the olive oil and season with salt and pepper. Crack the eggs into a cup and set aside.

4. In a frying pan or skillet, cook the potatoes and garlic on a high heat for around 10 - 15 minutes until they crisp on the edges.

5. Place the cooked potatoes in your dish or baking tray and spoon in the pesto. You can use store bought or even make your own. Toss until the potato is evenly covered.

6. Half the tomatoes and disperse evenly across the potatoes.  Put it in the oven for 5-10 minutes to brown the top.

7. Remove from the oven and pour the eggs on top,  trying to get the egg evenly throughout the dish. Season with salt and pepper and return to the oven to bake until the eggs are just set.

8. While the eggs are cooking prepare the fried basil; Heat 3 tablespoons of oil in a frying pan over medium-high heat and allow the pan to get hot (about one minute). Very carefully add the basil leaves to the oil one at a time. Ensure the basil is completely dry before starting. Stand back  as the oil will sizzle and maybe splatter, and allow the basil to fry for about 30 seconds. When the sizzling starts to  slow you can remove the basil gently and lay them on a paper towel-covered plate to soak any excess oil.

9. Remove the potato mixture from the oven and scatter the fried basil on top. Serve while still hot.

Pesto Potato and Egg with fried basil and tomato (via


Flavoured Butters: Sweet & Savory

Remember my adventures in strawberry butter? It was one of my most popular posts to date and with good reason; That stuff was totally de-lish! I was chatting with a friend about it the other day, we were discussing how easy it is to make flavoured butter and it suddenly occured to me… why haven’t I experimented with more flavours? Because it’s so easy, the flavour combinations are pretty much endless. You’ll just need to try out different methods and ingredients to find the best results.

These butters will last in the fridge for around 1 week, but will keep for around 2 - 3 months in the freezer. I rolled each of my flavours into a cylinder with plastic wrap and in turn wrapped that in tin foil to keep. This way you can cut off a disk when you want to use it for cooking etc ( As seen above)

I attempted three flavours; one sweet and 2 savoury. The chilli and garlic was without a doubt the most versatile of the three. I’ve almost used the half the batch after a few days! The cherry, honey and cinnamon is lovely as a sweet, buttery breakfast treat, and the Coriander and Lime has a subtle flavour that is delicious over streamed vegetables! What flavour combinations would you try?

What You Need:
1 stick of unsalted butter
1 tin of black cherries
1/2 of tablespoon honey
1/2 of teaspoon ground cinnamon

What You Do: Strain the cherries and place in a bowl. Mash until cherries are pulpy and strain through a sieve  reserving the juice. Mash the cherries through the sieve so that you get some of the pup coming through. Add in the butter, softened, and mix to combine. Add in the honey and cinnamon and continue to mix. (If you don’t mind your mixture being a little chunky you can even put in some of the mashed cherries as well.) The liquid may be a little difficult to incorporate with the butter so feel free to use a kitchen mixer as I did to get a smooth consistency.

Allow to sit in the refrigerator for at least 1 hour to let the flavours develop.

Serve with: Toast, muffins, scones or bagels.

What You Need:
1 stick of unsalted butter
Chilli peppers**

What You Do: Finely dice the garlic and chilli’s and place into a bowl. Add the butter and mix until well combined.

Allow to sit in the refrigerator for at least 1 hour to let the flavours develop.

 **I can’t tell you how much chilli and garlic to use as this is combination will largely depend on your personal tastes. I love chilli and garlic so I put in a generous amount of both, but for a more subtle taste I would say around 3 -4 cloves of garlic and 4 - 5 birds eye chillis.  I also added some dried chilli flakes for some extra kick - if anything, next time around I would double the chilli to get a stronger flavour.

Serve with: steak, chicken or fish or vegetables, or cooking pretty much anything!

 What You Need:
1 stick of unsalted butter
1 Lime
1 bunch of coriander

What You Do: Finely chop the coriander and zest 1/4 of the lime and place into a bowl along with the juice of half the lime. Add the butter and mix until well combined. Add salt to taste (if desired)

Allow to sit in the refrigerator for at least 1 hour to let the flavours develop.

Serve with: corn on the cob, over fish, cooking stir fry, or over vegetables.


Mixed Berry Gallette

Berries are a bit of a weakness of mine. Strawberries, raspberries, blue berries and more recently blackberries. I can polish off a punnet of any in one sitting without blinking and eyelid. So discovering this recipe for mixed berry gallette was like finding gold!

I’ve never really tried my hand at pie making, I’ve always been a little hesitant. But a flatter, free form kind of tart/pie hybrid? Well, now that’s something I can get behind! There are so many lovely, fresh berries in season at the moment, albeit a little pricey, I stocked up on the weekend and spent my afternoon baking up some delicious treats.

Normally, I’m a shortcuts kind of girl. If I can use store bought pastry, chances are I probably will. However, this recipe sounded fairly straight forward, so this time I gave making it from scratch a shot and it was surprisingly easy! The pastry was soft and crumbly and the berries had a lovely tartness to them. We served these gallettes up by themselves and then again the next day warmed up with some vanilla ice cream. Delish!



White Christmas Cake

White Christmas’s are not really something we have in Australia. Christmas day falls in the middle of Summer, so usually our Christmas day involves a lot of seafood, swimming and relaxing in the heat. It’s nice, but it doesn’t mean I don’t sometimes wish I could have a ‘traditional’ snowy Christmas like in the movies. With this in mind, I thought I’d make something a little festive this close to Christmas.

Now, I’ve never been super great at decorative icing on cakes. Hell, I only just mastered getting an even, smooth icing! But I found this adorable little fondant Christmas tree at my local supermarket and I couldn’t resist putting together a little scene. The teeny tiny deer is made of glass. I picked him up from some Christmas markets when I was in Paris a couple of years ago. That trip was the closest I’ve ever come to having a white Christmas. It was the beginning of December, so everywhere was in full festive mode in preparation for Christmas. It only snowed briefly but as it is the one and only time I have ever even seen snow, it is a time I will never forget!

For my first attempt at a Christmas Themed cake, I’m pretty happy with how it turned out. The cake itself is a delicious vanilla cake, but the butter cream icing makes it that little bit decadent. It certainly didn’t last long in my house (admittedly, I think I ate the most of it though!) My favourite thing about it is that it made me feel like I have a little piece of white Christmas in my house, even if it is 30 degrees outside.

What You Need:
For the Vanilla Cake - 
5 large egg whites
¾ cup of whole milk
2½ teaspoons of pure vanilla extract
2½ cups of sifted plain flour
1¾ cups of sugar
1 tablespoon and an additional 1 teaspoon of baking powder
¾ teaspoon of salt
¾ cup of unsalted butter

For the Icing -
1½ cups plus 2 tablespoons of softened butter
3½ cups of sifted icing sugar
3 tablespoons of milk
1½ teaspoons of pure vanilla extract
A pinch of salt
Extra icing sugar for decoration

What You Do:
1. Preheat your oven to 180 degrees and grease two round cake tins.
2. Whisk together the egg whites, ¼ cup of milk, and the vanilla and set aside.
3. Place the dry ingredients in a large bowl and mix until combined. Add in the butter and the remaining ½ cup of milk. Mix with an electric beater on low speed until just moist. Increase the speed to medium and mix for a further 1½ minutes.
4. With the beater on medium speed, add the egg mixture in 3 separate parts, beating for 20 seconds after each addition.
5. Divide the batter evenly into the cake tins and bake in the oven for 20-30 minutes or until a toothpick inserted into the center comes out clean.
6. Allow to cool in the tins for 10 minutes before loosening the sides of the cakes with a knife and remove to cool on wire racks. Ensure the top of the cakes are facing up and leave to cool completely.
7. For the icing; In a large bowl whip the butter on medium speed until pale and creamy, about 8 minutes.
8. On low speed, add in the remaining ingredients and mix for 1 minute. Increase the speed to medium and continue to whip until the icing becomes light and fluffy (about 6 minutes.)
9. To assemble the cake, place the bottom cake layer bottom/flat side down on a plate. Spoon about 1 cup of icing into the center and spread evenly across the cake with a spatula.
10. Gently place the 2nd cake layer top/rounded side down onto the first layer. Place a small amount of frosting on top of the cake and create a crumb coat by spreading a thin layer of icing over the top and sides with a spatula or butter knife. Place in the refrigerator and chill for about 30 minutes.
11. Remove the cake from the refrigerator and spread the rest of the icing evenly over the top and sides. I dusted the cake with icing sugar and used torn up mini marsh-mellows to create the snowy effect. Place the cake back in the refrigerator and chill for another 30 minutes prior to serving.
Enjoy on Christmas day with your loved ones, or if you’re me, enjoy it a week early and wish it would snow where you are!

Recipe: Icecream Sandwiches

Summer and I aren’t on speaking terms right now.

No, ‘Summer’ isn’t my friend named similarly to that of Zooey Deschanel in a certain movie; I’m talking about the actual season. Summer is a bitch. Summer is all “oh Dani, it’s such a hot day! You should make something cold and delicious, it’ll be fun!” and I’m like “Hell yeah, Summer! You’re so smart.” And just when you think you’re a freaking genius and everyone is going to be so impressed with your latest recipe- BAM! Summer comes around and Ruins. Everything.

You may have noticed I’m a little riled up for this weeks’ recipe. I’m probably over reacting. As I said, it was hot and therefore I decided that a recipe including ice cream would be the best idea ever. Who doesn’t love ice cream on a hot day? Summer apparently.

To be fair the cookie part of this recipe turned out brilliantly. They came out of the oven all soft and perfect and I was completely convinced this recipe was going to be the GREATEST thing ever. But the heat had different ideas when it came to adding the title ingredient. The ice cream lasted just long enough for me to snap a couple of quick photos before it turned from ‘melty goodness’ to ‘OMG now it’s just soup!’ Even rushing them to the freezer didn’t save the first batch of ice cream sandwiches. All that succeeded in doing was getting melted ice cream ALL through my freezer. I attempted a second batch the next evening and was a more successful but unfortunately was unable to get any photos. Ahh well. Lesson learnt, kids: buy premade ice cream sandwiches on a really hot day! On all other days, give these a try. They were extra delicious despite my temper tantrum.

What You Need:
185g of softened butter
3/4 cup of caster sugar
1 teaspoon of vanilla extract
1 egg
1 cup of corn flour*
1 cup of plain flour
1/4 cup of cocoa powder, sifted

What You Do:
1. Preheat oven to 180 degrees (or 160 degrees in a fan-forced oven) Line baking trays with baking paper.
2. Using an electric mixer, beat butter, sugar and vanilla until pale and creamy. Add egg. Beat until combined.
3. Sift the flour and cocoa powder over the butter mixture. Using a wooden spoon, stir to combine.
4. Cover and refrigerate the dough for at least 30 minutes before rolling.
5. Place dough between two sheets of baking paper and roll out to roughly 6mm thick. Using a large round cookie cutter** carefully cut out your cookies and place them evenly spaced on the prepared baking trays.
If dough gets a little soft after rolling, place in fridge until firm enough to handle. Similarly if you think the dough is too soft and it’s going to spread too much while baking, pop the trays in the freezer for 5 minutes before baking
6. Bake for 10-12 minutes until cookies are baked through but still soft.
7. Remove and allow to cool completely on a wire rack. Place the cookies in the freezer 30 minutes before serving.
8. To serve, place 1 – 2 scoops of ice cream on the base cookie and sandwich between the top cookie pressing the two together gently. Sprinkle around the edge any toppings you would like. I used dark chocolate shavings and sprinkles, but you can experiment with a multitude of combinations!

* 2 cups of plain flour will also work if you don’t have corn flour on hand. The corn flour just makes the cookies that little bit extra crumbly!
** I didn’t have a cookie cutter so I used a standard egg ring instead. Works just as well. 

Once your cookies are made you literally can make any combination you like! I had Neapolitan ice cream so I used those flavours with some toppings, but next time I’m definitely going to branch out and try some more exciting concoctions!


Oreo Cookie Crumble

I have a confession to make. I gave this recipe a fancy name so that it would sound more impressive. It’s actually the easiest thing in the world (but your dinner guests don’t need to know that!)

Ever since I discovered how to make chocolate bark it has pretty much become my go-to for an emergency dessert recipe. I have experimented with a few different toppings and flavours since my first attempt and I have finally found my favourite combination: White Chocolate and Oero. It’s so good it even deserves its own fancy name!

The thing about ‘Oreo Cookie Crumble’ (aka: White Chocolate & Oreo Bark) is it tastes a little different to regular bark. The first time I made these I was asked if there was a special ingredient in them, as when combined, the mixture ends up thicker and richer than your standard Chocolate Bark. The cookie crumbs and Oreo stuffing blend in with the white chocolate creating this Cookies and Cream flavoured bar of delicious. It’s thick and chunky and thoroughly addictive! Trust me, no one will suspect they took only minutes to whip up and with only two ingredients!
What You Need:
1 Bag of White Melting Chocolate
1 Packet of Oreos
Baking Paper & a Baking Tray

What You Do:
This will make a small batch; enough to share with a few friends in one sitting. As the mixture is quite thick when combined it does not stretch as far as normal chocolate bark.

1. Line a baking tray with baking paper and take 10 Oreo cookies and roughly chop into small pieces.
2. Take the remainder of the packet and chop into large chunks. Keep to the side.
3. Put the chocolate in a bowl to melt. You can do this properly over the stove, but I found it just as easy to melt in the microwave. Heat the chocolate for 10 second intervals until the chocolate on the bottom of the bowl starts to melt and the bowl is hot to the touch. Then stir the chocolate until all the pieces start to melt into a smooth consistency.
4. Add the chopped Oreo cookies to the melted chocolate and stir through until combined.
5. Pour the mixture onto the baking paper and smooth into an even layer.
6. Take the remaining Oreo cookies and sprinkle across the top of the mixture, pressing lightly into the chocolate to ensure it all sticks together. It’s important to add this top layer as the mixture will set a slightly off-grey colour, which doesn’t look as appetizing as it really is!
7. Refrigerate for around 30 minutes or until the chocolate has set properly. Once the chocolate has hardened completely, cut/break into pieces and serve. Store left overs (if there are any) in an air-tight container in the freezer.