Sarahlyn's Kitchen


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mushroom 004fixW


500 g mushrooms, sliced (any type of mushrooms)

1 x medium red onion (finely chopped)

3 x cloves garlic finely chopped

3 Tbls rice bran oil or any cooking oil

30 g butter

2 Tbls chives, chopped



1. Heat oil with butter in a large fry-pan over medium-high heat. Cook mushrooms for 2-3 minutes or until golden. Transfer the mushroom into a bowl and set aside.
2. Using the same pan, cook onion on medium heat for 1-2 minutes until translucent then add garlic. Cook for 1 minute until aromatic. Return the mushrooms and chives cook for 3 minutes. Season with salt and freshly ground black pepper, to taste. Garnish with parsley. Serve with char-grilled bruschetta or sourdough.






12 x pieces of scallops, orange roe removed

2 x garlic cloves, finely chopped

1/2 tspn saffron threads

1 Tbls lemon juice

20 g butter

2 Tbls olive oil



1. Soak saffron threads in 2 tbs. of water. Set aside to infuse for 20 minutes.

2. Heat olive oil in a non-stick frying pan over medium-high heat. Melt 10g of butter and cook the scallops for 1-2 minutes each side or until golden and almost cooked through. Transfer to a plate and keep warm.

3. Add remaining butter and fry the garlic on medium-high heat for 1-2 minutes or until aromatic. Stir in infused saffron and lemon juice. Add the scallops and cook , swirling the pan occasionally for 2 minutes or until heated through. Season with sea salt. Garnish with fresh continental parsley and edible flowers. Serve immediately.



yum balls 019 (2)W


250g plain sweet biscuits (I used arrowroot)

2 tbs. cocoa powder (I used Cadburys)

1/2 cup desiccated coconut, plus extra for rolling

395g can condensed milk


Method: Makes 23-24

1. Break the biscuits into pieces and transfer to a food processor. Process until fine crumbs form. Transfer to large bowl and add the cocoa powder and coconut. Stir to combine and make a well in the centre.

2. Add the condensed milk. Use hands to combine. Roll tablespoonsful of the mixture into  balls and roll in the extra coconut. (I usually weigh them so they are all the same size. Each ball weighs 28g). Place on the lined tray and place in the fridge for 1 hour or until firm.



angelos cake 001fix2W



2 cups plain flour

1 1/4 tspn bicarbonate soda

1 tspn salt

1/4 tspn baking powder

1 cup boiling water

2/3 cups cocoa powder

170 g butter, at room temperature

1 1/2 cup caster sugar

2 x eggs

1 tspn vanilla essence

250 g dark chocolate, chopped (for frosting)

250 g butter, softened (for frosting)

1/2 cup pure icing sugar, sifted (for frosting)

2/3 cups sour cream (for frosting)

1/4 tspn salt (for frosting)

200 g dark chocolate, chopped (for ganache)

100 g unsalted butter, chopped (for ganache)



1. Preheat oven to 180 degrees Celsius. Grease and line the base and sides of a 9cm – deep, 20cm round loose base cake pan.
2. In a large bowl, combine flour, baking soda, baking powder and salt. Set aside.
3. Mix hot water and cocoa powder in a heatproof bowl until dissolved. Set aside for 5 minutes to cool.
4. Using an electric mixer, beat butter for 30 seconds and then gradually add sugar. Beat for 2 minutes.
5. Add eggs one at a time and then beat in the vanilla until fluffy. Gradually add the flour mixture and cocoa mixture in three parts until just blended.
6. Pour the mixture into the prepared pan and bake for 1 hour and 20 minutes or until a skewer inserted comes out clean. Cool cake for 20 minutes. Turn cake onto a wire rack, top-side up. Cool completely.
7.To make the frosting: Melt chocolate in a heatproof bowl set over a saucepan of simmering water (don’t let the bowl touch the water). Stir occasionally until melted. Cool for 5 minutes. Using an electric mixer, beat butter, sugar and salt until light and fluffy. Gradually beat in chocolate, then sour cream, beating until well combined.
8. Cut cake into 3 even layers. Place base on a serving plate. Spread with 1/2 of the frosting. Repeat with the second layer. Refrigerate while preparing the chocolate ganache.
9.To make the chocolate ganache: Melt chocolate in a heatproof bowl over simmering water (again, don’t let the bowl touch the water). Gradually add butter and stir until smooth. Set aside for 5 minutes to cool. Drizzle over the cake and decorate with pomegranate seeds and cherries. Serve immediately.



banana and chia smoothie 016fixedW


  • 1 x ripe banana, sliced
  • 1 x ripe pear, chopped
  • 1 Tbls manuka honey
  • 1/4 cup plain greek yoghurt
  • 1 cup almond milk
  • 2 tspn white chia seeds
  • 2/4 cups ice cubes

Blend all ingredients and serve immediately.