Orange Karate-Chop Chicken!

I like to call this Karate-chop Chicken because compared to take-out chicken… Well let’s just say take-out has met it’s match, my version is SO much better! And also gluten free! Gotta love that!Image

It’s relatively easy but set aside some time to prepare the chicken because you need to coat them separately. From start to onto plate this took me about 40 minutes. Believe me it’s so worth it! No MSG, no dodgy tummy worries, and you’ll fall back on it every family Chinese dinner night! Pair it with some prawn crackers and cheesy 80’s movie (cue karate kid) and you have yourself a little bit of heaven!

So let’s begin!


Orange Karate Chop Chicken


Chicken Ingredients

500g chicken breast, diced into mouthful sized cubes.

2 Eggs

1 cup vegetable or other suitable shallow-frying oil

1 cup cornstarch plus 2 extra tablespoons for sauce.


Sauce Ingredients

1 cup chicken stock

4 tablespoons rice wine vinegar

1/4 cup Soy sauce

1/2 cup Orange Juice, preferably freshly squeezed

Zest of 1 medium sized orange or 1/2 large orange

1/3 cup of sugar

1/4 teaspoon ginger, grated

2 Garlic Cloves, grated

about 1/4 teaspoon ground white pepper




Start with the marinade. Simply add all of the ingredients in a large bowl. Take about 1/2 a cup of the liquid and set aside. Pour the rest into a saucepan and whisk in the 2 tablespoons of cornflour. Keep an eye on this as you prepare the rest of the meal, Stir regularly on a medium-low heat.


Now onto the chicken. Place the cubed chicken into a bowl and pour over the reserved liquid. Place into the fridge for fifteen minutes to marinate. In another two bowls fill one with two whisked eggs and the other with for flour. When the 15 minutes is up take piece by piece of chicken and dip in the egg then coat in the for flour by pressing it into the flour, then place onto another clean plate. Your liquid should be thick enough by now so take it off the heat and set aside.


At this stage prepare the rice according to the packet instructions. I prefer to use sushi rice – 2 cups of rice, 3 cups of water. Cook until boiling then turn heat down, cover and simmer for 15 minutes.


Fill a frying pan with the 1 cup of oil of your choice (I recommend vegetable, canola or my favourite coconut) then once it is hot add batch by batch of coated chicken. Once cooked place the chicken on paper towel to soak up any excess oil. Once drained combine the chicken and Orange sauce. 


Spoon the rice in a single serve bowl and spoon the chicken on top. Garnish with chopped Parsley. 


You could even serve it into single serve noodle boxes for a fun movie night or party and it’s lovely with a wedge of lime.




Easy Peasy Pantry Slice

It really is easy peasy!

It really is easy peasy!

I call this beauty my “easy peasy pantry” slice because everything you need will probably already be in your pantry. It is actually a weetbix slice though – Just an easy peasy version!

It is so easy that my 4 year old helped make it and probably could have managed it all on his own! It is also completely delicious. I am not a big fan of powdered sugar so we made it without the icing but I put the icing ingredients and directions on for you in case you want to use it. Without icing they are still yummy but next time I may press some chocolate drops on top before baking for a bit of variety.

So here we go:

Weetbix Slice


~ 4 weetbix (but you could use the same amount of cereal. Mix it up a bit!)

~ 1 cup Plain flour

~ 1/2 cup dessicated Coconut

~ 1/2 cup Brown Sugar

~ 1 tablespoon Cocoa

~ 75g Unsalted Butter

~ 1/4 cup water

Icing (Optional)

~ 1 tablespoon Cocoa

~ 1 tablespoon Milk

~ 3/4 cup Icing Sugar

~ 1/4 cup Dessicated Coconut


Preheat your oven to 180 Celsius.

Crush the weetbix with your hands. Melt the butter in a microwave proof ramekin for around 30 seconds until melted then pour on top of the weetbix.Mix well.

Add the flour, coconut, brown sugar, cocoa and water then mix well again.

Line a baking tray (I used a brownie tray) with baking paper and press the slice into it, right to the edges.

Bake for around 15 minutes or until its slightly brown on top. Leave to cool in the tray because it takes about an hour to set properly so if you attempt to remove it at this stage it will crumble! Also you can add the icing mixture on while its hot as the melting is what you need to spread the icing effectively.

Method (For Icing)

Sift the Cocoa and Icing Sugar, pour in the milk and mix well. It should be pretty thick. Spread the icing over the slice, using the heat to melt the icing so it spreads better. Once covered sprinkle over the dessicated coconut. Refridgerate for an hour.

Voila! Easy Peasy Weetbix slice!

Enjoy xo

Making your own fairy doors!

How Hard is it to find a decent fairy door your little ones that is inexpensive and the kind you are looking for! I know I embarked on my fairy door finding adventure about 6 months ago when my son saw the fairy garden display at our local gardening store and insisted he wanted a fairy door too. Having no suitable trees in our quite small garden, I knew I would need to find something to put inside. I scoured Etsy, Ebay, Facebook, etc. All much too expensive and not really what I wanted. Until now. I have finally found the perfect Salt Dough recipe for the perfect fairy door.

Now, I must warn you making this fairy door requires a certain amount of creativity. Id suggest mapping out what you want before you embark on it. I drew a few designs, one I took straight from Pinterest, but I settled for making my own design instead; complete with broomstick, mushroom and bottle of milk left out for the milk man. My son will love it!

Tools I would suggest using are pretty basic, no fancy expensive tools here! I used a cheese knife. Not very elegant I know but I picked mine up from the local op-shop for 15 cents and its quite good because of the shape. Its one of the ones with the two little fork parts at the bottom. I also suggest a rolling pin though I only used this for the actual door. Also you will need a metal spatula and a small paintbrush with some water. Other than that a baking tray and some baking paper (I ran out so used Alum-foil which I would recommend because it got stuck to the bottom) and that should do it.

Lets get it started.

Unpainted but I will update with a new pic later.

Unpainted but I will update with a new pic as soon as it is painted. It is still cooling at the moment.


~ 1 cup fine Salt

~ 1 cup of Plain flour

~ 1/2 cup of water


Mix all the ingredients together. Mix with your hands until its the consistency of play-dough. I had to take mine out onto the bench and kneed it for a couple of seconds to get it to the right consistency but don’t overdo it because you don’t want air pockets to puff up while it’s baking!

So once you have your dough ready take some of it, as much as you think you will need to make a door and roll it out with a rolling pin. Keep the thickness pretty solid, too thin and it will break up. Mine was about a centremetre and a half thick. Now using your knife or cheese-knife (or those fancy clay knives if you have them!) and cut out your shape. Now using your paintbrush brush along the edge you just cut and run your fingers along to smooth our the edges. Using a metal spatula slide it under the door you just made and carefully place it onto the parchment so you wont need to do this later when you risk bits and pieces falling off.

Now using your knife run it softly along the door to create wood beams. Easy. Next you will grab small pieces of dough and shape them into bricks. Make them as odd looking as you like, it looks more realistic when they arent all the same! When youve finished making your first brick use the paintbrush with a dab of water on the back and stick at the bottom edge of your door. Continue this process until it is lined with bricks to make a door frame.

Now to make the handle. Use a small piece of dough and roll it out very thin. Cut it into a very small rectangle shape for mounting on the doorknob and where the lock will later be painted on. Using the water paste this onto the door in a door handle position. Now roll out a small amount of dough for a handle and again stick it on with a little water.

Next you want to make the door step, so roll out some more dough, about 1/2 a centremetre (or more if you like) thick. I let mine keep a pretty natural shape, just smoothing the edges with water and my finger then with a little more water sticking it onto the bottom of the door. This will help hold the door upright so try to keep the bottom as flat as possible. We will use either a hook or sticking backing to keep it secure later so dont worry too much if it isnt perfect.

Now, using more dough make a little milk bottle and roll out another small amount for the broom. I will be using the end of a skewer for the broom stick itself. Using your knife cut very thin strands for the broom and collect them together. Do your best to make a broom end shape. Mine didnt work out to well be ce la vie!

Only thing left to do is the mushroom! I found that the hardest part so if you have a good mushroom tip share it with me!

After it is all assembled (I put the milk jug, broom and mushroom to cook seperately on the sheet) bake in the oven for 2 hours at 120 celcius, then turn over and bake for another hour. Then take a picture and let me know how it went! Of course when it is completely cool, you can paint it however you like.

Its not for the light hearted so congrats if you made it this far! If not try again later when they kids are in bed. Thats the beauty of salt dough, it is so cheap and easy you can make it again and again.

NOTE: This is not to be used outside because if it rains you will end of with a soggy mess and heart-broken kids! If you want to use it outside I would recommend finding some kind of lacquer or etc at the hardware store but tell them what you want it for.