Humus and Spiced Beef

2 tablespoons olive oil
1 pound (450 grams) lean ground beef
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1/4 teaspoon ground coriander seeds
1/2 teaspoon ground turmeric
1/4 teaspoon ground paprika
1/2 teaspoon salt
1/4 cup (60 ml) chicken stock
2 cups hummus


Heat oil in a large skillet over medium heat. Add the beed and cook until browned, about 10 minutes. Stir in cumin, cinnamon, cayenne pepper, coriander, paprika, turmeric and salt and cook for 1 minutes to toast the spices. Pour in the chicken stock and cook until reduced, about 5 minutes.

Maple Syrup Salmon

⅓ cup real maple syrup
 ¼ cup soy sauce
1 Tbsp sesame oil

½ tsp black pepper, freshly ground
½ tsp garlic powder

Combine the salmon and sauce in a baking pan and marinate 45 minutes in the refrigerator, turning half way. Preheat oven to 400˚F and bake salmon in the same pan (with the sauce) for 20 minutes or until flaky and cooked through. 

Easy Tiramisu [large]

500 g savoiardi sponge finger biscuit
400 mls double cream

500 g mascarpone
1/2 cup icing sugar
1 tsp vanilla essence
1/4 cup coffee liqueur
500 mls espresso coffee (liquid)
2 Cadbury Flake


In a large bowl whip the cream until soft peaks.  In separate bowl add the sugar and vanilla to the mascarpone and stir through, then combine the cream with the mascarpone mixture.

Combine coffee and coffee liquer.
Layer bottom of rectangular dish with biscuits, pour over half the coffee and liquer mixture so biscuits are soggy. Then spread with a 3-4 cm layer of cream mixture evenly.

Keep layering biscuits and cream until cream mixture is finished. Top with crumbled flake bars. Cover with gladwrap and refrigerate for at least 2-3 hours, or preferably overnight.