PEANUT BUTTER CHILI OIL NOODLES
How good is peanut butter! And these quick and easy spicy noodles are just the spot for it!!
Read MoreFiltering by Category: VEGETARIAN
HOW TO BOIL AN EGG
It may sound simple, but boiling the humble egg can sometimes be a little tricky and it really depends on how YOU like your boiled eggs. Do you like it runny? Do you like jammy? Are you a soft person? Or does it need to be hard?
Well it shouldn’t be too hard to pull off if you follow a couple of simple steps (and keep your stopwatch handy)
The key is all in the timing.
Read MoreSHAHI PANEER
This is a Royal Curry - it is quick to make, but you might need to check the cupboard for a couple of spices! All in all nice and easy to make and it will taste better than any takeout you might grab on a cosy Sunday night.
Paneer is obviously the hero here but if you are looking to mix it up you could also make this recipe with chicken, fish or other veg!
TORTILLA DE PATATAS
Learning the art of the classic Spanish Tortilla de Patatas with Miguel Maestre aka The Crazy Bull - the only thing is, this classic has a bit of a twist!
Read MoreJAX'S PREGNANCY GRILLED CHEESE
Sorting Jax (and Baby’s) cravings one meal at a time! This is Jax’s Pregnancy Grilled Cheese recipe, and its very very simple!
Read MoreSHAKSHUKA
Eggs for breakfast? But looking for something a little different that can still feed the masses! Try my bulked out Shakshuka recipe this weekend!
Read MoreFISH, PEA & HERB ORZO
Fish, Pea & Herb Orzo - for those days when it is still hot outside but you feel like something, cosy, comforting and all cooked in one pan! Creamy orzo, zesty fish, it’s bright, balanced and absolute perfection.
Read MoreRAW ZUCCHINI SALAD W/ BURRATA
My Zucchini Salad with Burrata, fresh, delicious, and made for summer.
Read MoreTEQUILA KINGFISH CEVICHE
Tequila Kingfish Ceviche, inspired by the memories of travel through Central America (c. 2009)
Read MoreTANDOORI PRAWNS W/ MANGO COCONUT SALSA
This dish screams summer. It pops with flavour and freshness that you want on a warm summer day cooking on the BBQ (or in this case the outdoor teppanyaki plate!). Prawns work perfectly here but you could mix it up with large chunks or white fish, squid, baby octopus or even crab or bugs!
Read MoreHOT HONEY HALOUMI COCONUT BITES
These are fun, tasty little morsels! The combination of the super savoury Riverina Dairy Haloumi and the sweet spiciness of the hot honey make you want to dive back for more and more!
Read MorePUMPKIN LASAGNE
Pumpkin Lasagne
Serves 4 (increase qty to make larger tray)
1/2 medium Kent Pumpkin, skin removed, cut into chunks
1 brown onion, diced
1 sprig rosemary, whole
2 leaves sage, whole
Olive oil
Sea salt, to season
Bechamel
6 tbs (85g) butter
1/2 cup (70g) plain flour
4 1/2 cup whole milk, warmed with rosemary, bay & sage
2 cups cheese (1 cup parmesan / 1 cup cheddar - or melting cheeses of your choice), reserve a little cheese for topping the lasagne
Walnut Ricotta
1/2 cup walnuts
500g fresh ricotta
Rosemary & Sage, finely chopped
Sea salt, to taste
5 fresh lasagne sheets
Step 1. Preheat an oven to 180C. Drizzle pumpkin pieces with olive oil and season with salt. Toss to coat and then place onto a roasting tray and into the oven for 20-25 mins or until pumpkin is soft.
Step 2. While the pumpkin is cooking, saute the onion in a little olive oil along with rosemary and sage. As you cook your onion, begin the walnut ricotta by quickly blitzing the nuts in a blender and then adding to a large bowel with the ricotta, herbs and sea salt. Set aside until needed.
Step 3. For the bechamel starting with butter, then adding flour and cooking out for 1-2mins, then add the warmed, herb milk a little at a time working with a whisk to get a super smooth sauce. Add cheeses and if needed any extra milk to ensure the correct silky smooth consistency.
Step 4. Blitz together the pumpkin and onion mix (remove rosemary stalk) until a chunky puree (you don't want to turn the pumpkin into soup). Now it is time to build, you can really choose your own adventure here but I start with some bechamel, then lasagne sheet, followed by the pumpkin, another lasagne sheet, ricotta walnut mix, topped with bechamel, then lasagne sheet again, more pumpkin, a further lasagne sheet, then again the ricotta mix, topped finally with a last sheet of lasagne and topped with bechamel and cheese.
Step 5. Into the preheated oven and bake for 25mins or until hot, bubbling and golden on the top.
MORE PASTA
PALAK PANEER
I love Palak Paneer, Saag Paneer, however it comes really - my goto order when it comes to Indian food but also a favourite of mine to make at home ‘cause it is pretty simple, doesnt take long and PACKS in the flavour. My recipe below…
Ingredients
200g paneer, cut into cubes
2 tbs ghee
1 tbs whole cumin seeds
2 red onions, finely slices (reserve some for serving)
5cm thumb ginger, finely dices
6 cloves garlic, crushed and finely chopped
2 green chili, finely sliced
2 tbs ground cumin
1 tbs ground coriander
2 tsp chili powder (add as much or as little as you like)
1/2 tbs turmeric powder
2 bunches, washed english spinach
1 bunch fresh coriander
3 tbs plain yoghurt
Method
Step 1. Using a medium heat, fry off the paneer cubes in a little ghee until golden brown on all sides. Remove from pan and set aside until needed.
Step 2. Next using the remaining ghee, fry off cumin seeds along with onion until onion softens. Next add in your ginger, garlic and chili, fry off until aromatic and follow with the spices, combining well and gently toasting. Remove from heat and set aside.
Step 3. Add spinach to pot of boiling water and blanch quickly until vibrant and green, strain in a colander and along with coriander add to ice water to stop the cooking process.
Step 4. Blend spinach and coriander with a little water until smooth, add half the onion mix and blend again, finally add yoghurt and blend for a final time until silky.
Step 5. Add the paneer back to the pan with the onions, pour over the spinach mix and warm through. Serve with rice and breads.
GREEN PEA & BACON SOUP
250g streaky bacon, cut in strips
1 medium brown onion
3 stalks celery, chopped
2 cloves garlic
1L chicken stock
500g green peas
1 1/2 cup sour cream
Sea salt and pepper, to taste
Bacon bits + sour cream, to serve
Step 1. Starting with a medium low heat, cook the bacon until crispy. Remove from the pan, setting aside to serve, use a strainer to strain off the bacon fat, reserving a little in the pan to cook the onion, celery and garlic. Cook until aromatic and softened.
Step 2. Add stock and bring to a rapid boil. Once boiling add peas and cook for 2-3mins or just tender. Allow to cool slightly before transferring to the blender along with seasonings and sour cream. Blend until smooth.
Step 3. Serve with a dollop of sour cream and crispy bacon bits.
THAI PUMPKIN & COCONUT SOUP
1/2 Kent Pumpkin, skin removed, cut into large chunks
3 carrots, peeled and cut in half
1 brown onion, halved and skin removed
2 tbs red curry paste
Olive oil, to drizzle
1 x 400ml can coconut milk
500ml vegetable stock
To serve
Chili oil
Crispy shallot
Coriander
Step 1. Preheat oven to 180C. In a large bowl, toss together the pumpkin, carrot, onion, curry paste and oil. Be sure to coat all the vegetables well with the curry paste. Add in a single layer to a roasting dish and bake in oven for 30-40mins or until pumpkin is soft and tender.
Step 2. Add all vegetables to a blender, along with coconut milk and vegetable stock. Blitz until silky smooth - feel free to add more or less liquid depending on how you want the texture and consistency. Eat as is, or add to a pot and heat through.
Step 3. Serve and top with your favourite toppings, I used chili oil, crispy shallot and coriander.
CREAM OF MUSHROOM SOUP
I DIDNT HAVE A PHOTO OF THE FINISHED DISH, SO HERE ARE THE VIDEOS 🥲😂
6 portabello mushrooms, stalks removed
4 cloves garlic, crushed
½ tbs dried thyme leaves
6 cubes butter (approx. 1/2 tbs each)
Olive oil
Salt and pepper, to taste
1 cup (~50g) dried mixed mushrooms*
1L water
250ml pouring cream
Finely chopped chives, to garnish
Step 1. Roast the Mushrooms. Preheat oven to 220°C
Arrange portabello mushrooms on a baking tray. Scatter over garlic and add butter cube to each of the mushrooms. Sprinkle with thyme, salt, and pepper. Drizzle with olive oil. Roast for 25–30 minutes, or until mushrooms are softened completely.
Step 2. Make a mushroom stock. Add dried mushrooms to a small pot with 1 litre of water, cover and gently simmer.
Step 3. Blend together. Transfer the roasted mushrooms and garlic (along with any juices) into a blender or large pot. Add strained mushroom stock and cream and blend until smooth. (If using a pot, use an immersion blender.)
Step 4. Gently simmer the Soup: Pour the blended mixture into a large saucepan if not already using one. Bring to a gentle simmer over medium heat.
Taste and adjust seasoning with salt and pepper if needed.
Step 5. Serve. Ladle soup into bowls and garnish with finely chopped chives.
Serve with crusty bread or a swirl of cream for an extra touch.
* you don't need to make your own mushroom stock, you can use vegetable stock as an option.
SOME MORE COSY WINTER DISHES HERE
CAVALO NERO MISO PASTA
Your favorite pasta, cooked in salted boiling water
1 bunch cavolo nero, hard stems removed
3 cloves garlic
1 tsp chili flakes
1 tbs white miso paste
1/2 cup Parmesan cheese, grated
Sea salt and pepper, to taste
Step 1. Blanch greens, garlic and chili. Shock in ice bath. Drain, add all to blender along with a few spoonfuls of pasta water. Blitz until super smooth
Step 2. Add pasta to a large skillet over medium heat, pour over greens mix, add cheese, season and toss to combine.
Step 3. Serve and enjoy
VEGEMITE, CHEESE & CARROT SCROLL
Recipe created and developed for VEGEMITE
Back to School with my Vegemite, carrot and cheese scrolls 🥕🧀👇
4 sheets, puff pastry
4 tbs VEGEMITE
4 carrots, grated
4 cups grated tasty cheese + 1/2 cup for sprinkling
1 egg, beaten
Step 1. Preheat oven to 200C. On a clean worksurface, roll out the puff pastry one sheet at a time. Start by spreading 1 tbs of VEGEMITE onto the sheet, followed by a generous sprinkling of carrot and cheese, ensuring you have enough of each for the remaining sheets of puff pastry.
Step 2. Working gently so as not to damage the pastry, roll the sheet in a loose roll away from you. Using a sharp knife, cut the roll into thirds and then each third cut in half so that you have 6 scrolls. Repeat the process for the remaining sheets of pastry. This may need to be done in batches depending on the size of your oven.
Step 3.. Place scrolls cut size up onto baking trays. Brush gently with the beaten egg.. Bake for 15mins and sprinkle over the remaining cheese, place back into the oven for a further 10-15mins or until puffed, golden and the cheese is well melted.
Step 4. Remove from the oven and allow to cool slightly before serving. If you are not eating right away, allow to cool completely before storing in an airtight container.
VEGEMITE & Cheese Mini Quiches
RECIPE DEVELOPED FOR VEGEMITE
Prep 00:15
Cook 01:00*
Makes 12
Super Easy
2 large brown onions, halved and sliced.
1 tbs olive oil
2 tsp sea salt
1 sheet (approx. 27 x 36cm) all butter puff pastry
2 tbs VEGEMITE
3 eggs
150ml thickened cream
1/2 cup grated tasty cheese
Step 1. Make caramelised onion by cooking your onion in the oil with a seasoning of salt over a low medium heat. This process takes time and should be done gently to maximise flavour. Once the onions are jammy and a deep brown colour, remove from heat and set aside.
Step 2. Preheat your oven to 200C. Prepare a muffin tin with a quick spray of cooking oil. Using a 10cm circular pastry cutter cut 12 discs of pastry. Place each disk into the muffin tin pressing to the edges and up the sides. Grab a fork and prick the base of the pastry to prevent it from rising. Place into the oven and cook for 10mins or until the pastry just begins to puff and change colour.
Step 3. While the pastry is still hot, use a pastry brush to brush the insides of the quiche shells with vegemite. Next add in a teaspoon of caramelised onion. Whisk together the eggs and cream until really well combined, using a small pouring jug, pour in the egg mixture, top with cheese and place back in the oven for a further 20mins or until the pastry and cheese is golden and the egg is cooked.
Note:
*cooking time on this is slightly extended due to the caramelised onions, this can be significantly reduced if you purchase a store bought jarred caramelised onion mix.