In the weeks after I welcomed our new oven and before I left for the UK, I was in the grip of a mad kitchen frenzy and making over recipes at a rate of knots. Well at least, that’s how it felt! It was a veritable smorgasboard of delicious as I went on a serious cooking romp through the archives. This month there is everything from dips to desserts, soups to slices and cookies to cupcakes. Let me show you what’s been cooking in my kitchen!
I just can’t stop dipping lately. Give me a chip or a carrot stick and I just can’t hold myself back! First there was this delicious salsa inspired Spicy Tomato Dip which is vegan, fat free, gluten free and low iodine but full of flavour. My trainer Kathy, tasted this and whole heartedly approves. It takes merely minutes and is so easy to make on the stove that I didn’t even update the recipe with Thermomix instructions. Who even am I"!
Sticking with the dips, this Sweet Chilli Sour Cream Dip is the business. It’s not low fat and it’s not especially healthy but it is totally delicious (and highly addictive.) This is definitely our new old favourite. It can both please a crowd and feed a crowd!

Emily’s Chicken, Potato and Leek Soup is one of the first recipes I ever posted. I still remember the day my friend Emily bought a vat of this soup round when I was recovering from my thyroidectomy. It was like a hug in a bowl. This simple soup packed with meat and two veg and it’s lik...