Fire, Fire, Pants on Fire!

Karina’s ‘Hot’ Safety Cooking Tip!


Keep a fire extinguisher near the kitchen, but away from the stove and other heat sources. Fire extinguishers should be maintained in a serviceable condition. If the marker is in the red position, it is not in a good operational condition. If the marker is in the green position, it is in good operational condition. Please note, the correct type of Fire Extinguisher must be purchased dependant on the type of kitchen appliance (or other machine/equipment) you are using.

Keep a Fire Blanket near the kitchen, but away from any heat sources.

Keep a chart of all your Emergency Contacts, such as:  Fire, Medical, Police, the Poisons Information Centre and all other Emergency Contacts.

If your cooking oil catches on fire, there are many things you can do. The below list does not cover everything, so always call the Fire Brigade if there is an uncontrolled fire:

– If the fire gets out of control, don’t try to save the day. Evacuate IMMEDIATELY and call Emergency!

– Turn your stove, oven or other heat source completely off. After your heat source has been turned off, do not touch or move the pot, pan or other cooking instrument/appliance.

– If you cover your pot, pan or cooking instrument/appliance with a metal lid, it will choke the fire and deplete it of oxygen, which is what you want, since fires love oxygen and you hate fires!

There are countless other safety cooking tips I can offer, however, I’ll have to nibble at these bit by bit!

Stay safe in the kitchen!


Karina x


The Great Australian Bite!

Karina’s Bite-Sized Lamingtons!


According to, ‘The Great Australian Bight’ is known as being “a large oceanic bight or open bay, off the central and western portions of the southern coastline of mainland Australia.” According to, ‘The Great Australian Bite’ is known as being “a delicious bite-sized parcel of chocolatey goodness, best enjoyed with a cup of tea or coffee.” You take your pic which one you would prefer!


– 120 g butter

– 1/2 cup caster sugar

– 2 large free-range eggs (or cage free eggs)

–  1/2 teaspoon Vanilla essence

– 1/2 cup skim milk

– 2 cups self raising flour

– 6 Tablespoons of cocoa (try to get the 70% dark cocoa for health benefits)

– Toasted shredded coconut, enough to coat

– 1 small pinch of salt

– 1 & 1/2 cups of icing sugar

– Boiling Water, as required


Preheat oven to 170°C. Spray your square cake tin with canola oil spray, then place baking paper over this oiled tray. Spray your baking paper with canola oil spray, then dust with flour.

Using an electric mixer, beat your butter and sugar until pale and creamy. Add your vanilla essence, then gradually add your eggs. Triple-sift your flour and salt together. Combine your triple-sifted flour and salt mixture with your butter, sugar and egg mixture, then add the milk. Fold your mixture in (approximately 20 light folds).

Pour your mixture into your lined, greased and flour-dusted cake pan. Bake for 30 minutes, or until your cake is cooked. Your cake will be cooked if you lightly touch the middle of the cake and it springs back (is resilient).

Once your cake is cooled, cut into bite-sized squares, using a sharp bread knife.

Now, its time to make your delicious chocolate icing! Sift your icing sugar into a medium-sized bowl. Using a metal spoon, mix your cocoa with a little boiling water, to make a smooth paste. Combine this mixture with the icing sugar, adding small amounts of boiling water, until the desired consistency is reached. The desired consistency should be similar to that of pouring cream, which should also be thick enough to coat your beautiful bite-sized cake pieces. Once your desired consistency is reached, add your vanilla essence.

Compiling the Beauty:

Lightly cover each side of your bite-sized cake pieces in the chocolate icing. Once all sides are completely covered in this chocolate mixture, let your toasted shredded coconut rain on your chocolatey square, until well covered in coconut. Set this finished bite-sized Lamington  on a wire rack, for the icing to firm-up slightly. Repeat this process until all your beautiful cake bites turn into bite-sized Lamingtons!


Karina x

Copyright © 2015 by Karina Teuma

Freeze, Busta!

Karina’s ‘Cool’ Cooking Tip!


There are many ways you can save time in the kitchen. Although I always like to cook fresh from the garden and the butcher, there are times when one may need an emergency supply. Emergency supplies can be a real blessing and you may like to use your emergency supplies more often than originally planned!

The following is my abbreviated list of food categories, which are all freezable:

– Most fruits, provided you will only use defrosted fruits for baking, cooking, or making fruit drinks such as milkshakes. If you eat frozen fruit defrosted, without cooking it, it will stay soggy and not taste very palatable.

– Stock, frozen in small portions (freezer-proof containers or freezer-proof bags). Freezing in small portions allows you to readily take a portion out every time you need it, which saves you a tonne of time! From this, you can make stews, sauces, curries and more!

– Some vegetables are better than others at maintaining some food-integrity after freezing. Examples of vegetables that freeze well are: Carrots, Broccoli, Corn and Green Beans.

– Meat of all kinds: raw or cooked. I prefer to only freeze raw meat, however, if you’re a busy parent, freezing cooked food will save you a bucket-load of time!

– Baked goods of many kinds.

N.B. with all the above mentioned food and food products, it is recommended to ensure the frozen particles do not enter your food. One way to ensure this does not happen, is to firstly place your food into a freezer-proof bag, then into a freezer-proof container, followed by popping it straight into the freezer!

Personally, I prefer to not freeze my cooked food, unless I am in a hurry. These tips will save you loads of time!


Karina x



I’m so very glad and thankful that my blog has been nominated twice! I am the chosen one 🙂

Thank you so much for your awesome comment about, stating: “food is life – this girl knows things.” I like it. I like it a lot!

Guess what ? I think your blog is awesome!

My answers to questions asked about me:

1. What made you write a blog?

I want to create a community which teaches people about health, safety and the environment, with regards to cooking! I want to inspire everyone to feel better by cooking better! i want people to have fun in the kitchen, inspiring a new generation of young cooks, so these young little cooks can pass down this sacred food ritual to their young! This blog is intended to engage people across a diverse range of backgrounds and views on life. Let’s celebrate diversity and unite as one!

2. Would you rather tell the world your most embarrassing moment OR have the world, like everyone ever, see a video of said embarrassing moment? 

I would like to have the world see an edited version of my embarrassing moment, in which I edited myself, so I can portray a more entertaining version of events!

3. What is your job/career and if you could switch jobs (or dream jobs) what would you do instead? 

I am a Health, Safety and Environment Officer, ensuring the health and safety of personnel, along with creating a healthier environment for all and for sustainability.

4. What/who inspires you most? 

Jamie Oliver, however, I have me and admired many well-known and famous chefs and I wish to meet more!

5. What makes you laugh most?

People doing funny things e.g. Mr Bean. For me, it’s action!

6. Do you have a favorite blog? I know this award is for new bloggers, but if you like a blogger who has more than 200 followers please share I’d love to love them also!! 

To be honest, I can’t say I have a favourite blog, since I have many blogs I love!

7. Why did the chicken cross the road? 

Because he aspired to be as finger-licking good as those other chickens featured on KFC TV commercials!

8. Have you ever wondered if aliens roam the planet? 

Not really, however, a couple of friends I know have told me stories.

9. What is your biggest pet peeve?

That depends on the situation, so, unfortunately, I cannot narrow this down to one.

10. Where in the world is Carmen San Diego? If you don’t know who that is, then where’s Waldo? And if you don’t know who that is…..well, that’s why we have Google.

Waldo is still here, wearing his same clothes.

The ten nominated blogs are (in no particular order): – I am soo hungry right now!

– – I love that singlet stating “I run because I really like food.”

– – I’m still very hungry!

– – Good food!

– – I like it a lot!

– – I like your openness!

– – Your posts are very funny!

– – Happy Blog!

– – A lovely artist!

– – Keep up your good work!

My ten questions for my ten nominated blogs:

The ten questions I have for the ten nominated bloggers to answer, are:

  1. What is your favourite pastime?
  2. If you were free as a bird and money was no object, what would you be doing right now?
  3. What thing/s make you the most happy?
  4. What is your favourite genre of film?
  5. What is/are your favourite food/s and drink/s?
  6. Have you travelled? If so, what was your favourite country?
  7. What makes you feel most proud?
  8. If you were to be an animal, which animal would you be and why?
  9. Can you remember your childhood? If so, what is your favourite childhood memory?
  10. If you were to look into your future, what type of Grandma or Grandpa would you be? i.e. Young at heart, daredevil, laid back, etc

My Rules for the ten nominated blogs:

  1. Nominate 10 blogs and tell them that they have been nominated
  2. Each nominee must have under 200 followers
  3. Thank the person who nominated you and link to the nominating blog
  4. Answer my 10 questions and propose 10 new ones for your nominees
  5. Write a post containing my questions for you
  6. Include these rules in your post

Pass the Pasta!

Karina and Anita’s Pasta!


My friend Anita assisted in prepping the ingredients today, for this wonderful pasta dish, made on the spot, with fun! Anita is camera shy, hence why she isn’t in this picture 🙂 It was a fun day cooking! The best part about cooking this, was that the oregano, chilli, parsley and rocket, was cut straight from the garden! Soo fresh!


– 400g Gluten Free spiral pasta

– 1 tablespoon of olive oil

– 1 medium sized chilli, chopped finely (moderate heat rated chilli)

– 1 brown onion, diced finely

– 4 cloves of garlic, minced finely

– 1 x 400g can of peeled and diced tomatoes (preferably made in Italy)

– 1 tablespoon of tomato paste

– 3 tablespoons of dried mixed italian herbs

– 1/4 cup of fresh oregano, taken off stalk and left whole

– 1 tablespoon of fresh continental parsley, sliced thinly

– 1/2 cup of fresh rocket, left whole

– 1/2 cup of kalamata olives, sliced thinly

– 1/4 cup of sun-dried tomatoes in oil, diced finely

– 3 tablespoons of balsamic vinegar

– Cracked black pepper

– Shaved parmesan cheese to serve

N.B. you can use regular pasta, instead of Gluten Free pasta, if you prefer


Bring a large saucepan of lightly salted water to the boil. Meanwhile, heat your oil over low heat in your medium-sized saucepan, then simmer your onion until translucent. Add your garlic and chilli, then cook for one minute or until aromatic. Add your balsamic vinegar, then sauté until content has reduced slightly (about 30 seconds). Once slightly reduced, add your diced tomatoes, tomato paste, kalamata olives, sun-dried tomatoes, dried mixed italian herbs and cracked black pepper. Turn the heat to a simmer, then give your sauce a stir. Leave your sauce to simmer, until your pasta is cooked.

Once your saucepan of lightly salted water is boiling, cook your Gluten Free spiral pasta in this saucepan, until cooked as per the packet directions on your particular pasta. Drain, then place back into the large saucepan. Place the lid back onto the saucepan to keep the pasta warm.

Now that your pasta has cooked, all you need to do is finish your sauce. Turn your sauce to ‘off,’ then give your sauce a good stir. Add your sauce to your cooked pasta, then give a few tosses to combine. Sprinkle your fresh continental parsley, along with your fresh oregano, on top of your completed pasta.

Grab a large serving plate. In an indulgent manner, pile your pasta goodness onto your plate. Gracefully shave your parmesan over your pasta, then let your fresh rocket feather its way down to your plate.

Take one bite, then allow your taste buds to be happy.

Serves 4


Karina x

Copyright © 2015 by Karina Teuma