Recipes
Chopped Chickpea Salad
A quick, crunchy and flavoursome salad that can be prepped for your lunch ahead of time. This works as a complete meal with the chickpeas and feta giving you some protein, or use it as a side to make it go further. The dressing is a show stopper with the Greek-inspired flavours. Serves 4-6 Time 10 mins INGREDIENTS: 1 can chickpeas, drained and rinsed 1 small cucumber, peeled and chopped into 2cm piecesl 250g cherry tomatoes 1 large capsicum, deseeded and chopped into 2cm pieces 2 handfuls of baby spinach 100g feta, cubed Dressing ½ cup olive oil 1 tbsp red wine vinegar 1 garlic clove, crushed ½ tsp oregano, dried INSTRUCTIONS: Combine all the ingredients into a large mixing bowl and toss gently with tongs In a small bowl whisk together the dressing ingredients until well combined Pour dressing over the salad and toss again until dressing is spread through
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Smoked Paprika Pita Chips
These homemade pita chips are simple to make with one of the best spices, smoked paprika. They're perfect for serving at parties, as a crunchy addition to salads, or as a satisfying snack with your favourite dip. Serves 4 INGREDIENTS: 4 pita bread, rounds 1 tbsp smoked paprika 2 tbsp olive oil Sea salt, to taste INSTRUCTIONS: Preheat your oven to 180°C (350°F). Cut each pita bread round into 8 equal wedges. In a small bowl, combine the smoked paprika and olive oil to make a seasoning mixture. Brush both sides of each pita wedge with the smoked paprika and olive oil mixture. Ensure they are evenly coated. Place the seasoned pita wedges in a single layer on a baking sheet lined with baking paper. Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the pita chips are golden brown and crispy. Remove the baked pita chips from the oven and sprinkle them with sea salt to taste while they are still warm. Allow the smoked paprika pita chips to cool slightly before serving. NOTES This recipe is really simple to scale, just consider it as one pita round per person. Then scale the recipe for how ever many people you want to serve.
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Bolognese Sauce
Rich, hearty, and full of depth, this bolognese is a classic comfort dish made even better with a touch of red wine and herbs. Perfect for batch cooking, it’s just as good the next day—or straight from the freezer for an easy weeknight meal. INGREDIENTS: 1 tbsp olive oil 2 cloves garlic, crushed 500gm premium mince 1/2 cup red wine 1 tsp oregano, dried 1 tsp thyme, dried 1 tsp rosemary, dried 1 can brown lentils, drained and rinsed 2 tbsp tomato paste 1 tsp worcestershire sauce 1 tbsp brown sugar (optional) 2 can tomatoes, crushed 1 cup beef stock Black pepper INSTRUCTIONS: In a large pot place olive oil and garlic and cook over medium heat for 2-3 minutes Add the mince and continue to cook until mince has browned Add red wine and stir through the mince Stir through the oregano, thyme and rosemary and cook for 3-4 minutes Add the lentils, tomato paste, worcestershire sauce and brown sugar then stir until well combined Add the canned tomatoes and stock then bring to a boil. As soon as the bolognese sauce has reached a boil, reduce heat to low and simmer for 1 ½ until sauce has thickened. Stir occasionally to prevent sticking to the bottom of the pot Serve immediately with pasta and topped with cheese, or allow to cool then portion up the sauce and freeze in airtight containers. NOTE: Remember to name and date anything going into the freezer.
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Afghan Biscuits
These biscuits have commonly been known as the Afghan in New Zealand. Best known from the Edmond's Cookery Book (first published in 1908!!) My Grandma was the one who taught me to make these delicious biscuits. They are simple, chocolatey and vastly popular. I have added a slight twist to these biscuits to boost the gut-loving fibre and enhance the chocolate flavour. Wholemeal flour and flakes instead of plain flour and cornflakes. Cacao powder instead of cocoa powder, and cinnamon to increase the chocolate flavour. Makes 12 INGREDIENTS: 150g unsalted butter, chopped 1/2 cup sugar 1 ¼ cups wholemeal flour ¼ cup cacao powder ½ tsp vanilla extract ½ tsp cinnamon 1½ cups bran flakes Chocolate icing 1 cup icing sugar 2 tbsp cacao powder Toasted walnut halves, to decorate INSTRUCTIONS: Preheat oven to 180°C and prepare a baking tray lined with baking paper Beat butter and sugar together until pale and fluffy. Add flour, cacao powder and mix well. Then add vanilla and cinnamon and stir to combine. Gently mix through the bran flakes Roll into tablespoons of biscuit mixture into balls and flatten slightly on the tray about 2cm apart Bake for 15 minutes Remove from the oven and set aside to cool on a wire rack before icing. Icing Whisk icing sugar and cacao powder with 2 tbsp water until combined. Spread icing over cooled biscuits and top each with half a walnut Allow icing to set before eating
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Turmeric Roasties
These Turmeric Roasties are a vibrant and flavorful twist on the classic roasted potatoes, with the warm spice of turmeric adding a beautiful golden colour and earthy flavor. Perfect as a side dish to any meal! Serves: 4Time: 10 minutes prep, 75 minutes cooking INGREDIENTS: 800g potatoes, washed and skin on 1 tablespoon olive oil 1 teaspoon ground turmeric Salt, to taste INSTRUCTIONS: Preheat your oven to 200°C (390°F). Cut the washed potatoes into even-sized chunks or wedges, keeping the skin on for extra texture and nutrients. In a large bowl, toss the potato pieces with olive oil, ground turmeric, and a generous sprinkle of salt. Make sure the potatoes are evenly coated. Spread the seasoned potatoes out in a single layer on a lined baking tray. Roast in the oven for 30 minutes. You'll know they're ready for the next step when they just start to turn golden. Remove the potatoes from the oven and squish them gently to increase the surface area of the potato - this helps more parts of it become crispy. Toss in a little olive oil and salt. Return the potatoes to the oven and roast for 40-45 minutes. Remove from the oven when the whole potato is golden and the edges are crispy. Once the potatoes are golden and crispy, remove them from the oven. Serve hot as a delicious side dish, seasoned with extra salt if needed.
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Rosemary and Walnut Scones
Delicately savoury with a nutty crunch, these rosemary and walnut scones are a fresh twist on a classic bake. Perfect served warm with butter, they make an easy addition to brunch or an afternoon platter. Servings = 12 scones INGREDIENTS: 2 cups self-raising flour, sifted (plain or wholemeal) 1 teaspoon of sea salt 50g butter, at room temperature, chopped 1/3 cup grated parmesan 1 clove garlic, crushed 2 tablespoons chopped walnuts 1 tablespoon chopped fresh rosemary 1 cup buttermilk Buttermilk, extra, to brush INSTRUCTIONS: Preheat oven to 180°C. Line a baking tray. with baking paper Combine the flour and salt in a bowl. Rub in butter until it resembles fine breadcrumbs. Stir in the parmesan, garlic, walnuts and rosemary Make a well in the mixture. Mix in buttermilk. Knead on a lightly floured surface until smooth. Shape the dough into a 2cm-thick square. Cut into 12 squares. Arrange the scones on the tray. Brush with buttermilk. Bake for 16-18 minutes or until golden and scones sound hollow when tapped on top. Serve plain, or toasted with a little butter
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Beef Koftas
Tender, spiced, and full of Middle Eastern flavour, these beef koftas are simple to make and perfect for sharing. Serve them with fresh salad, flatbreads, and minted yoghurt for an easy, satisfying meal. Serves 4 Makes 16 koftas INGREDIENTS: 500gm beef mince 2 garlic cloves (2 tsp crushed garlic) 1 tbsp ras el hanout ½ c bread crumbs (wholemeal or wholegrain) 1 egg Salt Ground black pepper Olive oil, to brush INSTRUCTIONS: Preheat the oven to 200 Mix all together in a bowl. Cover and chill in the fridge for 30 minutes. Remove mixture from the fridge and roll a dessert-spoon sized piece into a ball then lengthen into an oblong shape if you wish. Place each kofta onto a lined baking tray. Brush with olive oil and bake for 10 minutes, turning half-way through Serve with cucumber, tomato and bean salad and minted yoghurt. NOTES: Other serving suggestions - with flatbreads or sweet potato Info on what Ras Al Hout is
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Slow Cooked Mexican Chook Tacos
The best thing about this recipe is that you can put it all together in the slow cooker in less than 30 minutes and just let the hard work be done during the day whilst you are out and about or at work. INGREDIENTS: 1 cup dried cannellini beans, rinsed 5 tomatoes, chopped 1 green pepper, chopped 1 garlic clove, chopped 2 green chillies, chopped 2 red chillies, chopped 1 red onion, chopped 600gm boneless, skinless chicken thighs Coarse salt and ground pepper INSTRUCTIONS: In a slow cooker pot, layer the beans, tomatoes, pepper, garlic and chillies. Arrange chicken thighs on top of and sprinkle with the chopped red onion and salt and pepper Cover and cook on a low heat for 8 hours (or on auto for 6 hours) Do not open the lid during cooking. Once the time is up, remove the lid and break chicken apart with two forks and stir through the vegetable salsa Serve with the following to assemble your tacos: Corn soft taco shells 1/4 cup chopped fresh coriander Fresh Lime Pickled vegetables (see below) Mix together 1 grated carrot, 1 grated zucchini and red wine vinegar (about 1/4 cup) and place in an airtight container. This can be served on top of the tacos or eaten alone. Keeps for 2-3 days in the fridge.
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Lemon and Coconut Bliss Balls
I love a bliss ball that DOESN’T require a food processor and these ones hit the spot. All you need is a mixing bowl, microwave and jug, plus a fork/spoon to combine. Get yourself ready for a delicious tangy lemon snack coated in coconut. These bliss balls are dairy free and to make them coeliac appropriate (gluten free) you can swap the oats out for an extra cup of almond meal. For those that are just low FODMAP though, they hit the mark. Makes 12 INGREDIENTS: 1 cup almond meal 1 cup oats, finely chopped or use quick oats ½ cup coconut, desiccated 1 tbsp coconut oil 2 tbsp maple syrup 1 lemon, juice and zest ½ tsp vanilla extract Extra ¼ cup desiccated coconut for rolling INSTRUCTIONS: In a large bowl add the almond meal, oats and coconut and gently combine with a whisk or fork Melt the coconut oil, either in a small saucepan, or for 10 seconds at a time in the microwave until liquid In a small jug, add the coconut oil, maple syrup, lemon juice, lemon zest and vanilla extract and stir well Make a well in the dry ingredients and add the lemon coconut mixture from the small jug and stir until the mixture comes together Take 1 tbsp of mixture at a time and roll into a tight ball. Then coat the outside in the extra coconut and set aside Once all of the balls have been made either serve them up or store in an airtight container in the fridge for up to a week
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Pork and Cabbage Dumplings
Delicate, flavourful, and full of savoury goodness, these pork and cabbage dumplings are a true comfort food classic. Whether steamed, boiled, or pan-fried, they’re perfect for sharing and sure to impress. Makes 28 INGREDIENTS: 400g pork mince 70g wombok, tough stalks removed and finely chopped 1 garlic clove, crushed 2.5 cm fresh ginger, grated 1 egg yolk 2 carrots, peeled and thinly sliced 300g dumpling pastry To serve Chilli Oil Soy sauce INSTRUCTIONS: In a large bowl, combine the pork mince with the wombok, garlic, ginger and egg yolk. Prepare the steamers with thinly sliced carrots across the bottom to prevent the dumplings from sticking. Set aside. Lay out the dumpling wrappers on a breadboard or clean, dry bench and make sure you have a small dish with a little water handy. Add a teaspoon of filling to each wrapper. Wet your finger and moisten around the edge of the wrapper. Fold the wrapper by pinching the sides together then press in the edges to make a T shape, then fold one edge down, sealing with a little water. (For in depth dumpling wrapper guidance, check out the video here) Once the dumplings are all sealed, place them on top of the carrots in the steamer, leaving a little space between them so they don’t stick together. Using a wok or a saucepan, bring 1 inch of water to the boil. Place the bamboo steamer over the water, being mindful that the water doesn’t touch the bottom of the steamer, and make sure that it has water at the edge so the bamboo doesn’t scorch. Steam the dumplings for 10 minutes. Repeat until all the dumplings are cooked. Serve hot with chilli oil and soy sauce. NOTE: You can also boil or pan-fry dumplings depending on your taste preference. Take a look at the links below for more guidance on both of these cooking methods.
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Ricotta, Lemon & Greens Pasta
This dish is bursting with fresh flavours from the lemon and greens, complemented by the creamy ricotta sauce. It's a relatively quick and straightforward dish to prepare, perfect for a weeknight meal or whenever you're short on time but still want something delicious and nutritious. Serves: 3-4 INGREDIENTS: 250g pasta of your choice 1 large zucchini, grated Handful of spinach, chopped 250g ricotta cheese 1 lemon, zest and juice ½ cup pasta water Cracked black pepper, to taste Chilli oil, to drizzle (optional) INSTRUCTIONS: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Before draining the pasta, reserve about ½ cup of pasta water. Set aside. While the pasta is cooking, grate the zucchini and chop the spinach. In a small mixing bowl, combine the ricotta cheese, lemon zest, and lemon juice. Mix well until smooth and creamy. Season with cracked black pepper to taste. Once the pasta is cooked and drained, return it to the pot. Add the grated zucchini and chopped spinach to the pot with the hot pasta. Pour in the prepared ricotta sauce and reserved pasta water. Gently toss until well combined. Divide between serving plates. Drizzle with chilli oil for an extra kick of flavor, if desired. This dish is not only quick and easy to prepare but also bursting with fresh flavors from the lemon and greens, complemented by the creamy ricotta sauce. It's perfect for a satisfying weeknight meal or a light lunch option.
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Kale, Orange and Avocado Salad
When rubbed with dressing, kale takes on its brightest hue and absorbs the tangy mustard dressing. If you can’t get your hands on some kale, swap it out with silverbeet or spinach. Pinenuts can be swapped for roast peanuts or cashews. Serve this salad with grilled fish or top with chickpeas for a complete meal. Makes 4 Time: 20 minutes INGREDIENTS: 150 g curly kale, stalks removed and finely chopped 1 orange, skin removed and in wedges ½ a large avocado, sliced ¼ c pinenuts, toasted Dressing 1 small lemon, juiced 2 tablespoons extra virgin olive oil 1 teaspoon dijon mustard 1 teaspoon honey INSTRUCTIONS: Add the kale into a large bowl and then combine the dressing ingredients in a jar with a lid and shake well Pour the dressing over the kale and using your hands rub the dressing into the kale, which will then turn a bright green. Lay the kale out over a serving dish and layer on the orange and avocado. Top with toasted pinenuts to serve
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