Fettuccine with Pumpkin and Sage

Prep and cook time 30 minutes

50g butter

60ml extra virgin olive oil

1 kg butternut pumpkin, peeled and sliced thinly

2 cloves garlic sliced thinly

 1 teaspoon fresh thyme leaves

450g wide Fettuccine

40g grated parmesan cheese

2 teaspoons fresh sage leaves

Heat the butter and oil in a large non-stick frying pan; add pumpkin, cook stirring gently, until the pumpkin is just tender.  Add the garlic and thyme; cook stirring until fragrant.  Season to taste with salt and freshly ground black pepper.

Meanwhile cook the pasta in a large saucepan of boiling, well salted water, following pack directions, until just tender.

Reserve 2 tablespoons of the cooking water, drain pasta.  Return to pan.

Add pumpkin mixture, reserved cooking water, cheese and sage to pasta;

Sprinkle with extra parmesan cheese flakes if desired.

Note:  Suitable to freeze and suitable to microwave.

Lattice Biscuit Cheesecake Slice

2 Packets Arnott’s Lattice biscuits

1 Packet Philly Cheese – 250g

250 g Unsalted Butter

250 g Caster Sugar

2 teaspoons of Gelatine

Juice of half a lemon

Mix together the following:  Philly cheese, unsalted butter and caster sugar. Dissolve 2 teaspoons gelatine in half a cup of hot water, let cool then add to other ingredients.   Add the juice of half a lemon and mix well.

Line Swiss Tim with foil then place a full packet of Lattice biscuits glazed side (sugar side) down and spread the mixture over the biscuits.  Then place the second packet of biscuits Glazed side up on top of the mixture.   Place in fridge to set.


Here is the best fudge recipe I have ever known.  It is a little tricky to get right at first so I’ll add all the tips I have learned along the way.

185g butter

1 tin condensed milk

500g brown sugar

Put these ingredients into a large glass bowl and mix.  Put into a microwave and cook for about 8 minutes on a medium heat stirring about 3 -4 times.  It is going to get really hot, make sure you use oven mitts.  When it is ready it will be all combined and bubbling.  This is obviously not a recipe you want to make when kids are anywhere near you.

And then 375g roughly chopped cooking chocolate (you can use any type or flavour, dark choc will be very rich, white chocolate will give it a caramel flavour due to all the brown sugar.  The cheaper the chocolate the better, my nicest fudge has been from plain label cheap chocolate).  Add this quickly and combine very quickly with electric hand held beaters (or chuck it all in your thermomix if you are lucky enough to have one).  Then quickly put it in a square container that you have lined with baking paper (my square Tupperware slice container works well).  Set in the fridge but cut it at room temperature or the fudge will crack if you try to cut it straight from the fridge.

You can experiment as you go along.  Chopped nuts are great, macadamias are particularly nice. My sister had even added Rum for my brother-in-law and he loved it.


“Mum’s” Lemon Slice

225 grams Marie Biscuits

1 lemon

110 grams butter

80 grams coconut

1/2 tin condensed milk

Crush biscuits, add grated lemon rind and coconut.  Heat milk and butter (gentle heat) mix together and add to dry ingredients.  Press into tin and ice with lemon icing – which is just icing sugar mixed with just a little lemon juice.



I am always happy to add new easy yummy recipes to my repertoire and I know that many of you are the same.  I am going to attempt to add more of our favourite dishes to this site to give you a quick place to search for them, we all know how quickly we lose those little bits of paper!

So when you are looking for them you can either search by the name in the search function, or search by category down in the right side bar.  Feel free to send me any that you would like to add, don’t forget to remind me of those that I have missed adding also.

The more efficient we are in the kitchen, the more time we have for stampin’ right?

Stuck on you!

Not to brag, BUT I have had the most fabulous day!

Pete has a very rare day off and we were going to the movies so had organised babysitting but he was easily convinced that it would be a good chance for him to work in the garden and oh “I could probably find something I needed to do in the office”.  Yes I did feel mildly guilty about enjoying myself while he was slaving away, but I didn’t want to take his sense of accomplishment away from him, quite noble of me really – don’t you think? 🙂

So, part of my day has been to try to update this neglected blog a little.  Here is a piccie of the Post It Note Holders that I made for each guest at my recent workshop to launch my new office:


These are super easy to make, and were enjoyable until I got to about the 45th one, I didn’t really love making them from that point on, variety is the spice of life after all.  After the workshops I finally tracked down some mini mechanical pencils from a local discount store, look how well most of the colours coordinate!  If I could be bothered I would make a blue holder to show you a set to match the pencils, but I just can’t bring myself to do it….

For the holders pictured I have used the delicious new In Colours. “Red” is Poppy Parade, “Orange” is Peach Parfait, “Purple” is Concord Crush, “Pink” is Blushing Bride and “Green” is Pear Pizazz.

On the day I had found little half pencils at a large stationary store, they were so cheap, something like $2 for 50.

The front of the holder is decorated with the stamp from the Hostess Set “Punch Potpourri”.  I have run the Whisper White through the Big Shot with the Wallpaper Embossing Folder.  I have used the new edge punch “Scallop Trim Border”.  The bird punch then finishes it all off with Chocolate Chip accents.

My next post will be how to make these little treasures…

Happy Stampin’

1 61 62 63 64 65