Lemon and Garlic Chicken Traybake, Let The Fishwives Make Dinner So Easy

Lemon and Garlic Chicken Traybake


This lemon and garlic chicken traybake is honestly the easiest meal that I make! It’s inspired by a recipe of one of my food idols, Nigella Lawson, whose brand of tasty comfort food is right up my alley. This is a dish we eat on weeknights, but I would absolutely feel happy to serve up if we were having guests over, it’s that good! And the best part, it takes only 5 minutes of chopping, 1 tray and 1 hour to cook, SO EASY. The chicken from The Fishwives comes completely prepared, all you need to do it take it out of the plastic and transfer to the baking tray. If you are not a confident cook, then this is the dish for you because if you can chop vegetables, open a plastic wrapper and turn on the oven, you can make this dish!

Lemon and Garlic Chicken Traybake

Serves 2 adults with leftover chicken


1 Fresh Marinated Butterflied Whole Chicken (click here to purchase from the Fishwives)

2 red peppers ( you can also use 1 red pepper and 1 yellow pepper)

2 leeks

100g of pitted black olives (you can also use a mix of black and green olives)

Olive oil

Salt and Pepper


Preheat the oven to 200°C. Cut the peppers into strips. Cut the leeks into slices. Put the peppers, olives and leeks onto a baking tray, drizzle with a little olive oil, season with salt and pepper and toss to combine. Place the butterflied chicken on top of the vegetables and pop the tray in the oven. Bake for1 hour or until the chicken is cooked through. Remove the chicken to a plate and rest for 10 minutes. Turn off the oven and return the tray with the vegetables to the oven to keep them warm. After the chicken has rested, cut it up. Serve the vegetables on a plate, place the cut chicken on top and then drizzle all the delicious juices from the tray all over the chicken and vegetables.

I hope you enjoy this super easy and delicious meal!

J x

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Weetbix Sultana Balls, a great snack

weetbix sultana balls


With the school holidays upon us again, I thought I would post this simple recipe for nut-free Weetbix Sultana Balls. These are a great portable snack, perfect for car trips or days when you are out and about. There are a few versions of these Weetbix Sultana Balls floating around the internet and I have taken bits and bobs from different recipes to create my own version which my kids love (and actually, so do I!!)

Weetbix Sultana Balls

Makes 22


4 Weetbix

1/2 cup sultanas

3 tbsp. coconut plus, coconut for coating

2 tbsp. cocoa

2 tbsp. honey

2 – 3 tbsp. condensed milk


Combine the weetbix, sultanas, coconut and cocoa in a food processor and process until the weetbix and sultanas and finely chopped. Add the honey and condensed milk and process until the mixture comes together.

Take 2 tsp’s of mixture and use damp hands to roll into a ball. Roll them in coconut and transfer to a container. Repeat until all the mixture is rolled into balls. Store in the fridge in an airtight container for 7 days (if they last that long!).


I tested this recipe with coconut oil instead of condensed milk. It didn’t work for me as the mixture did not come together enough to roll into balls. The condensed milk really acts as the ‘glue’ that holds it all together. If you buy a tin of condensed milk, you will have a lot leftover. I freeze my condensed milk in 3 tablespoon batches and use it the next time I make this recipe!

For more Weetbix recipes, click here!






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Healthy Coconut Chicken

healthy coconut chicken

The wonderful Lisa Clayton from U-Fit posted a recipe for healthy coconut chicken on Instagram a while back. I saved it and have been meaning to try it. Finally got around to it and loved it so much, we ate it 2 nights in a row! It’s as good as eating little chicken schnitzel bites, but better for you! My 7 year old also loved them and she loved getting involved in making them which was great! Pictured below is the meal I made for my daughter and then the meal I made for my husband and I.  Super simple, super tasty and super light!

Healthy Coconut Chicken


300g of chicken breast, cut into bite size pieces

2 1/2 tsp of fresh chopped rosemary

1 – 2 tsp finely grated lemon rind*

1/4 cup plain flour

1/2 cup freshly shaved or desiccated coconut*

1 egg

1 1/2 tbsp. coconut oil


Crack the egg into a bowl and whisk with a spoon.

Place the plain flour in a bowl.

Place the coconut, rosemary and lemon rind in a bowl and mix to combine.

Take each piece of chicken, dip in the flour, then the egg, then the coconut mixture, making sure each piece is well coated.

Heat half of the coconut oil in a large fry pan, over medium – high heat. Take half of the chicken pieces and fry in the coconut oil for 3 minutes each side, or until lightly brown and cooked through. Remove from the pan and place on a plate lined with paper towel. Repeat with the second batch of chicken.

To Serve

healthy coconut chicken

Serve tossed through a salad with baby spinach leaves, red and yellow peppers, snowpeas, cucumber slices and finely sliced red onion. Dress the salad with a glug of extra virgin olive oil and a squeeze of lemon juice.

If your kids won’t eat it as a salad, serve with cut up vegetables and homemade garlic bread on the side!

healthy coconut chicken


  1. For less of a lemon taste, go with 1 tsp of lemon rind. For more of a lemon taste, go with 2 or more tsp’s of lemon rind.
  2. I used desiccated coconut for this recipe that I bought a Cold Storage because that was all that was available. Elissa tells me that there is a stall right near Mr Chia’s Vegetables at Tekka wet market that sells freshly shaved coconut. I think that would be super for this dish and I will be giving that a go next time I make it!

J xo

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Not sure what to serve for a BBQ with friends? Here is an idea!

Weekend BBQ with friends, and some nice gift Idea’s to take along with you from Gift’s Less Ordinary

Weekend BBQ’s with family and friends are always such a nice thought, then it get’s to the day and you end up spending half the day in the kitchen preparing. Don’t we all want to prepare a “show stopper” meal with the minimum amount of effort? I know i do!

Here is a few easy ideas on what to serve for a BBQ. Trust us, the food will be delicious, it will be beautifully presented, you won’t be in your kitchen for hours on end and everyone will have a lovely time.

For our BBQ with friends i served:

  • Lamb chops from The Meat Club. All I did was generously season with salt and pepper before hitting the BBQ.
  • BBQ Sausages
  • Watermelon and fetta salad with incredible goat’s cheese fetta from Huber’s Butchery
  • Pitta bread that we quickly bbq’d for 1 minute on each side. This delicious pitta bread you can buy from The Fish Wives in singapore.

BBQ with the Meat Club


Whenever we go to a friends place, I always like to take something for the host to say thank you. There is of course always the traditional wine, flowers and chocolates, but we have recently discovered Gift’s Less Ordinary, they have a stunning selection of gifts for all occasions.

Here are our top 5 picks of what to take your hosts when going for a casual BBQ.

  1. Personalised Large Wine Barrel Lid Cheese Board


  2. Fine White Wine Gift Set


  3. Elephants Gold Foil Notecards


  4. Bottle Opener


  5. SALAD SERVERS - Personalized


Have a look at Gift’s Less Ordinary for stunning gift idea’s for all occasion.


E x

Elissa profile

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Easy Sausage Rolls – Use Sidecar Sausages To Make Sausage Rolls in 5 Minutes!

sidecar sausages

The key to a  really tasty sausage roll is sausage filling. I would bet my last dollar that the last really tasty sausage roll you bought was made with sausage filling. Now I love a good sausage roll, but when I am making them at home for my kids, I tend to avoid sausage filling because it’s generally got stuff that is not so healthy for you (hence why it tastes so good!). But Sidecar Sausages has changed all that for me! We know that Sidecar Sausages contain no preservatives, additives, gluten, artificial colours, artificial flavours or extenders, so I’m happy to give these sausages to my kids. What I have recently learnt is, if you ask, the guys at Sidecars Sausages will sell you the sausage filling they use to create their yummy sausages. So it comes to you in a 500g container, just like if you had ordered 500g of mince. You can then use the sausage filling to make homemade sausage rolls! The filling already containers all the flavour and seasoning you need to create to die for sausage rolls, you don’t need to add a thing! You just scoop out the filling, wrap it in pastry and bake it, so unbelievably easy!

The recipe below uses the Italian sausage filling which is mild enough for kids but still packed full of flavour. I will be trying this out with some of Sidecar’s more grown up flavours, to create adult sausage rolls which would be great to serve with before dinner drinks or at a drinks party. I particularly think the Thai Chicken filling with a really delicious sweet chilli dipping sauce would be sensational. Watch this space, I will share the recipe as soon as I make them! And for a beautiful way to display your sausage rolls, click here to order your own personalised chopping board from Gifts Less Ordinary.

Easy Sausage Rolls with Sidecar Sausages

Makes 30 mini sausage rolls


500g Sidecar Sausage Italian sausage filling

3 sheets frozen puff pastry, just thawed

1 lightly beaten egg

sesame seeds

Salt and pepper to taste (optional)


Preheat oven to 200°C and line 2 baking trays with baking paper.

Take the sausage filling and add salt and pepper if using.

Place 1 pastry sheet on a floured surface and halve. Spoon 1/2 a cup of the mixture along the centre of each piece and shape it like a long thin sausage. Fold 1 edge of pastry over and tuck in beside filling, then fold over other side to make a roll, pressing down lightly to seal. Repeat with remaining pastry and filling. Cut the rolls into bite size pieces. You should get 5 pieces from every roll. Place on baking sheets, cover and chill for 30 minutes. Remove from the fridge and brush with beaten egg and sprinkle with sesame seeds. Bake for 25-30 minutes until the rolls are lightly browned and cooked through. Serve with sauce on the side.

To order Sidecar Sausages or find out where you can buy them, click on the link here.

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Nut Free Coconut, Date and Chia Bars

A great nut free snack to send to school is this nutritious Nut Free Coconut, Date and Chia Bars

Packing school and work lunches can get very monotonous and somewhat difficult when avoiding certain food, so i’m always on the hunt for different things that are nut free. I’m obsessed with dates, so for me this a great snack to have at home. I’m the type of person that always has to have healthy snacks stored in my fridge, so when i’m racing out the door and usually starving, I can pick up something that’s good for me and not a chocolate bar.

These Nut Free Coconut, Date and Chia Bars are very easy to make and will keep well in your fridge or freezer for weeks. This recipe does say medjool dates, but you can easily substitute for any type of date.


Nut Free Coconut, Date and Chia Bars

Nut Free Coconut, Date and Chia Bars


13 medjool dates, pitted

2 cups shredded coconut

3 tablespoons coconut oil, melted

1 tablespoon chia seeds

1 teaspoon vanilla essence



It’s as simple as putting all the ingredients into a blender and blending until it forms a fine crumb and sticks together when pressed.

Line a square or rectangular tray with baking paper, spoon the mixture into the tray and smooth it out on top. Place it in the freezer for roughly 1 hour or until firm.

Remove from the freezer and cut into bars, whatever size and shape you like.

The bars are best stored in the freezer, particularly if you are living in a hot climate and you are packing them for school or work lunches.


I hope you enjoy this healthy nut free treat! E x

Elissa profile


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The Meat Club – Make a Greek Meat Platter for Family and Friends

the meat club

Meat lovers listen up! There is a new meat supplier on the block. The Meat Club is the brainchild of some savvy Australians whose mission is to bring FRESH Australian beef and lamb to Singapore! Yay.

The Meat Club is a subscription based service. You hop on line, chose the meat you want, and then you can choose to have it delivered for 1, 2 or 3 months. Having sampled this meat, I have no hesitation in saying I would be going for the 3 month option. I’m not a great online shopper, so being able to go online, order and then forget about it for the next 3 months is perfect for me! There is a good selection of meat cuts and the meat really is excellent quality. I am so pleased that the Meat Club has opened up in Singapore. Lets all get behind it and enjoy great Aussie meat at a really great price!

And if you order and find yourself with a fridge full of beautiful meat, then do as we did and have a Greek style feast! This is the perfect menu for a get together with friends and family. Simple salads and sides are all you need to compliment a selection of tasty meat! This whole menu feed 4 adults and 5 kids with leftovers. If it’s only feeding adults, I would suggest this would serve 6 adults generously. Click on the links below for all the simple recipes!

Greek Style Meat Platter

Greek Style Salads

Crispy Roast Potatoes

Easy Tzatziki







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Crispy Roast Potatoes

If there is one thing that I learnt about cooking when I lived in London, it is that the key to a crispy roast potato is cooking potatoes in goose or duck fat. If you do this, I promise you will not fail in your quest for the prefect crispy roast potato! In terms of what potato to use, we don’t get a lot of variety in potatoes in Singapore. I personally use white washed Australian potatoes which you can purchase from Hubers or Little Farms. For the duck fat, I purchased mine in the fridge section of Maket Place at Tanglin Mall.

Crispy Roast Potatoes

crispy roast potatoes


1kg of potatoes, peeled

100g of duck or goose fat or 100ml of olive oil

Sea salt


Put a roasting tin in the oven (one big enough to take the potatoes in a single layer) and heat oven to 200C/fan. Cut the peeled potatoes in half and cut each half into 2 or 3 pieces, (2 pieces for smaller potatoes, 3 for bigger potatoes). Put the potatoes into a large pan and pour in enough water to cover them. Add salt, then wait for the water to boil. As soon as the water reaches a full rolling boil, lower the heat, put your timer on and simmer the potatoes uncovered for 2 mins. Meanwhile, put your choice of fat into the hot roasting tin and heat it in the oven for a few mins, so it’s really hot.

Drain the potatoes in a colander. Return the potatoes to the pan you cooked them in, place a lid on the pan and shake the pan back and forward. This is called ‘roughing’ up the potatoes. This process will help make your potatoes crispy. Carefully put the potatoes into the hot fat – they will sizzle as they go in – then turn and roll them around so they are coated all over. Spread them in a single layer making sure they have plenty of room.

Roast the potatoes for 15 minutes and then turn and roast for a further 15 minutes. Continue to roast, turning when needed, until the potatoes are browned all over. This may be another 10 to 20 minutes.

Remove from the oven and sprinkle with sea salt before serving.

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Easy Tzatziki

Tzatziki is the perfect ‘sauce’ to serve with a Greek style meat platter, but it is so versatile and can be served with lots of different dishes. It’s great with chicken or as the base of a wrap for lunch or even just as a dip with raw vegetables or crackers. This homemade version is so much better than store bought, once you have tasted it you will never go back to store bought again! The addition of mint is not traditional, you don’t have to add it, but I just like mint and think it gives the tzatziki a little something extra!

Easy Tzatziki

easy tzatziki


1 cup of Greek yogurt

1 Lebanese cucumber, finely diced

2 cloves garlic, finely minced

1 teaspoon lemon zest plus 1 tablespoon fresh lemon juice

2 tablespoons chopped fresh dill

salt and freshly cracked black pepper

fresh mint leaves, finely chopped

Salt and pepper


Combine all the ingredients in a bowl and mix well. Season with salt and pepper to taste.



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Greek Style Salads

Every good meat platter needs a few tasty salads to balance out all the meat! For the watermelon salad, I purchased Persion Feta from Hubers. This soft, creamy feta was the perfect compliment for the sweet juicy watermelon. For the greek salad, I purchased marinated feta from Little Farms. The feta cubes work well in the greek salad, and the oil which the feta is marinated makes a great salad dressing!! For the cucumbers and olives in the greek salad, I always use Lebanese cucumbers and pitted Kalamata olives. I like to purchase both of these items at Tekka wet market but you can also purchase both of them at Hubers and Little Farms.

Greek Salad

greek salad

2 Lebanese cucumbers, diced

I small red onion, finely sliced

1 red pepper, cut into cubes

1 handful cherry tomatoes, cut in half

1 handful pitted Kalamata olives

half a bunch of mint leaves, roughly chopped

feta cubes

lemon juice

olive oil

salt and pepper


Combine the cucumber, red pepper, tomatoes, olives, onion and mint and toss to combine. Sprinkle with salt and pepper, drizzle over some olive oil, or the oil which the feta was marinated in and a squeeze of lemon juice. Toss again to combine. Transfer to a serving dish and scatter feta cubes all over the top of the salad. Be generous with the feta cubes, it’s what make the salad so yummy!

Watermelon Salad

watermelon salad


1/4 of a watermelon, cut into cubes

1/2 cup pitted Kalamata olives

1/2 small red onion, finely sliced

handful of fresh mint leaves, finely sliced.

Persian feta


Put the watermelon, olives, mint and onion in a bowl and toss to combine. Transfer to a serving dish. Generously crumble the persion feta all over the top of the salad.


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