Niki’s Fruity Chilli Jam

2016, Healthy, International, Spring, Super Quick


Hello my lovely readers,

As you all know by now, I’m a massive chilli fan, I can’t get enough of the deliciously flavourful fruit. My chilli jam is quick, straightforward and won’t blow your socks off (so all you foodies who have milder taste buds can still enjoy :P).


In fact you can truly control the heat intensity of your jam by the choice of your chilli (you can find this by your desrired intensity ) –

Super hot – hot –  I would recommend birds eye or habanero
moderate to mild – I would recommend jalapeño or chipotleThe choice is yours but feel free to experiment!

It’s aromatic and truly fruity, you’ll see what I mean when you make it for yourself and trust me once you start making my fruity chilli jam, you’ll be hooked.

I have tweaked a few of the ingredients from the conventional recipes to make it a healthier version of the classic chilli jam by swapping out the standard caster sugar for xylitol. This sustainable and natural sweetener is that is sourced from plants so it’s easily digestible.


This jam keeps for up to 2 months in the fridge and is the perfect accompaniment to meat, fish and vegetable dishes, it’s a very versatile jam indeed.


I personally love to have it with some grass fed lamb chops or on the side with my steamed veggies.

All you need is:
8-10 yellow, orange and/or red organic chillies, deseeded (regardless of variety) and finely processed in a food processor
A handful of organic cherry tomatoes, roughly chopped
1 teaspoon of rice vinegar
1 teaspoon of tamari
1/2 teaspoon of finely grated ginger
2 garlic cloves, crushed finely
1 tablespoon of avocado or olive oil
5 tablespoons of xylitol

Simply heat your pan over a moderate to high flame and soften your ginger and garlic for just a moment. Once the aromas start wafting out, add in all your chillies and stir for a couple of minutes. (Your eyes may begin to water a little but just remember that you’re cooking out most of the raw heat from the chillies anyway and is in no way an indication of how your chilli jam will taste). Next, add In your chopped tomatoes, rice vinegar, tamari and xylitol, mixing well until all the xylitol has dissolved into your jam. Cook this down for a good 15 minutes and you’ll see very quickly how it thickens and becomes sticky and saucy…it’s a beautiful moment when that happens and when it does it’s time to take it off the heat. Let it cool completely before you put into your sterilised jam jar and store in the fridge.

I do hope you give this one a try folks, you’ll love it for sure!

Happy Baking!
Niki B
Recipe Creator




Niki’s Bolognese

Christmas, International,, Savoury, Winter


Hello my lovely readers!

December is almost upon us and I particularly love this month not just because of Christmas but because as a wise person once told me, it is a time to reflect. It is my Birthday month and of course as the year draws to an end it makes me think about what we all went through and what is to come. This all sounds a bit heavy doesn’t it? Well, why not ponder such thoughts with a plate of my Bolognese?

My sauce is so unbelievably quick and simple to create, even after you come home from work or picking up the kids. All you need is one onion, 200-400g of minced lamb, seasoning, handful of oyster mushrooms, passata (this is the key!) and some minced garlic. My ingredients are minimal but the flavour of this dish is far from simple or plain. It will compliment your tastebuds and have you smiling all evening. It’s light yet satisfying and more importantly, healthy!


I do sincerely hope you try my sauce and pay homage to the wonderful Italians!

Ciao for now!

Nikis Carrot and Coriander soup

Autumn, Christmas,, Savoury, Super Quick, Winter


Howdy all!
Perhaps you have already noticed…I have a bit of an obsession with soups! I love the versatility and array of flavours which can be produced along with the fact that the ones I make take no time at all. How do you create my delicious and fresh carrot and coriander soup? With five ingredients! Yes, you read that right…a handful of carrots (chopped up), a bunch of coriander (roughly chopped as it will all be blended anyway), 1 large onion (roughly chopped), seasoning and 1 leek. Simply, toss these in some olive oil over a medium heat for about ten minutes. Season and then cover with 2-3 cups of water. Bringing to the boil, blend and add your coriander. You will end up with a vibrant and delicious soup which you will be tempted to have for lunch and dinner! Yum yum!

Happy Baking!

Niki’s Mexican Rice

International,, Savoury


Hola! ¿Que onda??

yes my dear readers, let us head to the wonderful, colourful and passionate Mexico! Recently, my appreciation for Mexican cuisine has shot through the roof. Consisting of fresh produce and minimal cooking time, it is just tooo tasty to resist. My Mexican dish came about as a bit of an accident as I had some leftover rice and a few odd vegetables. I did some research and here we are now. My rice is not only super quick but it is the sort of dish you just want to keep on eating…forget portion control, we are in low calorie territory! I know you are all screaming for joy…so am I. How to cook? You know the drill….eyes open….

First of all I would like to mention that if you do not have any leftover rice, then by all means use fresh but please please try to use brown rice, it really does make all the difference here. In a separate pan, dry fry some whole cumin seeds (a quintessentially Mexican spice) with a scant teaspoon of chilli flakes. Next, add about 2 tbsp of sweetcorn, peas, cubed carrots and finely chopped red pepper and garlic. On a medium high heat swirl this around in the pan and season well. The next (and last!) step is to simply fold the delicious jewel like ingredients into your already warmed through rice. After two minutes, serve and enjoy immediately!!
Hablemos! Hablemos!


Niki’s Orzo

International, Savoury, Summer


Orzo. Delicious. Cheap. Low fat…what is not to love about this wonderful and dare I say, cute pasta? The versatility of this short-cut pasta continues to astound me, can be served on its own drizzled with some olive oil, in soups, salads, casseroles, pilafs and even more combinations! My take on Orzo is colorful, quick and incredibly tasty. I particularly love biting into into its soft yet firm texture, a truly moorish meal!

All you need is one cup of orzo, 2 bell peppers, 1/2 cup of black beans, 2 spring onions (finely chopped), pinch of paprika, 1 tbsp olive oil, pinch of salt and pepper, 1 garlic clove crushed, 1/s tsp of sumac, 1/2 tsp of cumin, 1/2 tsp of chilli flakes. Literally mix all of these ingredients together and serve warm or cold, can be kept in the fridge for up to three days.