Browsing Tag


Dinner, Dinner, Featured, Food for Big People, Food for Little People

Favorite bedroom appliance and Fetta stuffed Greek rissoles.

August 25, 2014

fetta stuffed greek rissolesAs a ‘domestic’ blogger I often get asked what my favourite household appliance is and I always think “how could I possibly choose?”

I’m rather fond of the kettle but that vacuum cleaner can kiss my arse.
The fridge keeps the wine cold, so I guess we’re firm friends.

Something much easier for me to name as prized is my favourite bedroom appliance.

Not my hairdryer, nor my bedside clock.

My vibrator.

I currently only have one and it doesn’t even work properly any more but I’ll take that over the washing machine or the even my food processor any day of the week.

The food processor definitely brings me a modicum of joy, but my tickle stick?

No competition.

I bought it at Sexpo under the watchful eye of my sex therapist friend Isiah whom I presumed has much experience in these matters. She hailed this one as the bomb. The brand was titled Fun Factory, which was remeniscent of a 90’s dance group so I envisaged hours of solo disco.

My previous battery operated lovers had been lurid phallic looking monstrosities but not so with this little darling. She, yes, she was compact, sleek and looked bugger all like a penis.

She looked gentle and friendly, rather than like a truncheon that wished to terrorise my soft bits. She was almost unassuming enough to try to sneak into hand luggage through an airport, but not quite, because as friendly in appearance as my buzzing friend may be she would still cause an awkward conversation at the X-ray.

I realise discussing self-pleasuring is not everyone’s cup of tea, but whether you keep on the down low or sing it from the roof tops I thoroughly recommend everyone rubs one out from time to time…. or all the time if you wish.

It’s a great reliever of stress and puts you in a better mood. When it’s just you you needn’t care about waxing your bikini line, nor need you worry about how long it’s taking or whether you’re being suitably appreciative.

Or if you say the wrong name – Joe Manganiello for instance.


If you wish to languorously make love to yourself, rock on, but if you want to jump straight into lift-off position and be back about your business in a couple of minutes flat – power to you.

I didn’t mean to disrespect my food processor before, I really do love it. For turning mundane mince into orgasmic little, creamy centred rissoles my food processor is essential, but my point was if I needed to pick just one household appliance to take to the desert island my mince would be mundane for eternity.

After all this wank talk, before we get onto the food, I do recommend thoroughly washing your hands.

PS Champagne Carolyn, I cannot resist a dare.

fetta stuffed greek rissoles


Fetta Stuffed Greek Rissoles, with Crispy Cubed Potatoes

Serves 4

What you will need :

For the rissoles – 

  • 500g lamb mince
  • 1 spanish onion
  • 3 cloves garlic, peeled
  • zest of one lemon
  • 1.2 packed cup of mint
  • 1 teaspoon dried oregano
  • 1 egg
  • 100g fetta (I used delish goat’s fetta today) cut into 1cm cubes.

For the potatoes – 

  • one potato per person, plus one cheeky extra one
  • two sprigs fresh rosemary
  • olive oil
  • salt and pepper

For the salad -

  • remainder of the bunch of mint
  • 3 tomatoes, cut into eighths
  • 2 cucumbers, cut length ways then chopped
  • 1 roast capsicum, home grilled or from a jar
  • lemon juice
  • olive oil


What you will need to do :

Pop your potatoes into a saucepan of boiling water and boil until just tender.

Preheat oven to 200C.

Chop potatoes into cubes and toss with olive oil, salt, pepper and rosemary. Chuck them in, tossing now and then.

crispy cubed potatoes

Into your for processor toss your spanish onion, garlic, lemon zest, mint and oregano. Wazz it up until it’s a paste. Add it to your mince, chuck in the egg, season well and mix that sucker with your hands.

Taking dessert spoon sized chucks, roll into balls then dig a hole with your thumb. Insert a cube of fetta and close the mince back up over it. Continue until you’re all done.

fetta stuffed greek rissolesCook your rissoles on the BBQ until they’re cooked through and the cheese is melty. 6-7 minutes a side.

Toss your salad ingredients onto your serving plate and mix well with lemon juice and olive before serving the rest of your stuff on the platter and chucking it on the table.

Dinner is served.


fetta stuffed greek rissoles and crispy potato cubes



Cook Once, Feed All COVER_lr

Cook Once, Feed All is about making your life easier whilst preparing nutritious and quick food for your family. Hailed by Mouths of Mums as the ‘must have recipe book for all families’, this book is a collection of family friendly recipes, all accompanied by stories from my life.

To order your hardcopy of Cook Once, Feed All head to the Holsby Shop right now.

If you like what you’re reading why not like my Facebook page now or subscribe via email, to be sure to always keep up with the Holsbys.

Dinner, Dinner, Food for Big People, Food for Little People, Lunch, Lunch

From my garden to my table – Warm beetroot salad.

January 18, 2013

beetroot harvestOne of the redeeming features of living in suburbia is a big garden.

I always dreamed of having a vegetable patch, not because I’m adept at farm husbandry nor even possess a particularly green thumb, but because I wanted to teach my kids about where food comes from.

Thus far our lettuces have been prodigious and our spring onions have certainly sprung. Our truss tomatoes are also worthy of a special mention as there is nary a day that we can’t harvest a luscious, sweet fruit from the vine.

beetroot harvest I’ve had my eye on the beets for what feels like months……the leaves were fab and green, then died, then grew again, and the beets themselves, well…… they’re organic.

I was expecting greater things from my first round of beetroot. My Dad said to pull them when they were the size of snooker balls, but they sort of stopped at an assortment of testicles and eyeballs. I kept hoping for another growth spurt, alas, I think they’d done all they were gonna.

I shuffled a few around in vain hope that they would do something spectular but thus far they’re looking sad, with the leaves lying down and resting (not dead, resting).

This is one of my favorite salads of all time. It’s super easy, quick and tasty and spectularly good for you. I would like to add at this juncture that it also make a fascinating talking point for potty training toddlers, because it is most startling to a novice.beetroot salad ingredients

I admit that I usually make a much larger amount than this but my yield was a tad paltry.

Mess with the amounts to your taste. I like lots of nuts and tangy balsamic.

What you will need :

  • one bunch of baby beets or a few large beetroots, leaves intact, washed.
  • a small handful of walnuts
  • a chunk of fetta, add to taste (I’ve used sheeps this time but whatever tickles you)
  • a splash of olive oil
  • a splash of balsamic, or a squeeze of lemon juice
  • salt and pepper

beetroot salad
What you need to do :

Preheat oven to 180C

Wash beets and remove, but save, the leafy tops. Wrap beets in foil and place in hot oven for about 30 minutes (depending on size. These took only 15 minutes. Give them a poke and if they yield , they’re ready).

When cooked take out of oven and leave to cool. Take off foil and slide the skins off with a firm thumb.Discard skin and foil.
Chop beets into desired size.

If your beetroot is store bought, your leaves will need to be chopped a bit.
Mine were still little and tender.
Add olive oil to a large fry pan and toss in your leaves, stirring until just wilted.

Chuck in some balsamic or a squeeze of lemon juice. Add beets to pan. Break your walnuts up a little and toss them in, season and take off heat.
Crumble your fetta through, and voila!

Warm beetroot salad loves steak, pork, chicken or fish so it’s super versatile. Roast some potatoes, steam some beans and you are well on your way to food nirvana!

beetroot salad finished