Recipes
Crispy Chorizo and Beans
Sautéed chorizo infuses the dish with a smoky, slightly spicy flavour, while tender green beans provide a satisfying crunch. Quick and easy to prepare, it's a deliciously simple dish that packs a punch of taste and texture Serves 4-6 INGREDIENTS: 1 tbsp olive oil 1 garlic clove, crushed 250g chorizo, sliced on an angle 280g beans, top and tailed, cut into 5cm pieces INSTRUCTIONS: Heat the olive oil in a fry pan over a medium heat, then add the garlic stirring until fragrant Turn the heat to medium-high and add the chorizo, tossing and stirring until all sides of the chorizo pieces are crispy Add the beans and cook until just tender Serve immediately NOTES: Serve with some rice and vegetables, or add to some cooked pasta with a tomato based pasta sauce.
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Roast Pumpkin Dip
Smooth, smoky, and full of autumn flavour, this roast pumpkin dip is a delicious twist on a classic hummus. Perfect for entertaining, it pairs beautifully with crackers, vegetable sticks, or warm flatbread. Serves 10 Prep time: 20 min Cook time: 30 min INGREDIENTS: 500g pumpkin diced 1 tbsp olive oil 1 tsp ground cumin 1 tsp ground smoked paprika 3 garlic cloves 1 can chickpeas (400g), drained 1-2 tbsp tahini 3 tbsp hot water 1 lemon, juiced 2 tbsp olive oil INSTRUCTIONS: Preheat oven to 200°C and prepare a roasting dish Toss the diced pumpkin with the olive oil, cumin and paprika Spread the pumpkin out across the roasting dish and scatter the garlic cloves Roast the pumpkin for 25-30 minutes or until the edges of the pumpkin and garlic have become a little blackened. Place pumpkin, chickpeas, tahini and water into a blender or food processor and blend until smooth Add lemon juice slowly and blend, then add the olive oil and blend. Keep covered in the refrigerator until ready to serve
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Chicken Pesto Pasta
When you’re looking for a very quick dinner that also has a good serve of comfort, this is your go-to meal. To keep it simple use pesto from the supermarket, however if you do have time at the end of summer, you can also make your own pesto using my recipe here. This recipe also works well for your lunchbox the next day. Serves 4 Time 25 mins INGREDIENTS: 300g pasta 1 tbsp olive oil 2 cloves garlic, crushed 500g chicken ¼ cup pesto 80g green beans, chopped into 2.5 cm pieces 2 handfuls of spinach roughly chopped NSTRUCTIONS: Bring a full pot of water to the boil and add the pasta and cook for 1-2 minutes less than usual so it is still slightly firm. While the pasta cooks, heat the olive oil and garlic in a saucepan over a medium heat. Add the chicken and brown, then add the pesto. Take two ladles of pasta cooking water while the pasta still cooks and add this to the chicken and pesto mix. Drain the pasta and add to the chicken. Stir well to coat the pasta in pesto sauce. Add the green beans to the chicken and once they start to cook, add the spinach until it wilts Divide into serving bowls and top with parmesan cheese to serve.
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Carrot Cake Muffin
Soft, spiced, and full of texture, these carrot cake muffins are everything you love about classic carrot cake in an easy, portable form. Enjoy them warm with butter or top with cream cheese icing for a sweet treat. Prep time: TBC Cook time: 25 minutes Makes 12 INGREDIENTS: 2 cups plain flour ¾ cup sugar 1 tsp baking soda 2 tsp cinnamon, ground ¼ tsp ginger, ground ¼ tsp nutmeg, ground ½ tsp salt 2 cup carrot, grated 3 eggs ¾ cup olive oil 2 tsp vanilla essence ⅔ cup walnuts, chopped INSTRUCTIONS: Preheat the oven to 180°C and either grease or line a 12 cup muffin tray In a large bowl, combine the flour, sugar, baking soda, cinnamon, ginger, nutmeg and salt and gently combine. Add the grated carrot and mix gently In a separate bowl, whisk the eggs and then add the oil and vanilla essence Make a well in the dry ingredients and add the wet ingredients. Stir until just combined, avoiding over-mixing. Add the walnuts and fold through. Divide the mixture across the 12 cup muffin tray and bake for 25 minutes or until golden and a skewer comes out clean Serve warm with spread or even add some cream cheese icing on top for a dessert.
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Tahini Dressing
Creamy, tangy, and full of flavour, this tahini yoghurt dressing is a versatile staple that pairs perfectly with salads, roasted vegetables, or grilled meats. Fresh, zesty, and easy to make—it’ll quickly become a go-to favourite. Time: 10 mins Makes ¾ cup INGREDIENTS: ½ cup hulled tahini ¼ cup water 3 tbsp lemon juice ½ tbsp maple syrup ¼ tsp cumin, ground INSTRUCTIONS: Start with the tahini in a small bowl. Add the water and whisk with a fork until smooth. The tahini will thicken first, then start to smooth. Add the lemon juice and maple syrup and continue to whisk with the fork until smooth. Finally add the ground cumin and stir through. Serve immediately, or cover and refrigerate until ready to serve. Prior to serving, give the dressing another whisk and add some extra water if it has started to thicken. This dressing will become a staple in your household. The combination of tahini, lemon and cumin pairs well with roast vegetables, meat or a green salad. It is best made fresh, but any leftovers you can keep in the fridge for a day or two.
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Winter Beef Stew
Italian inspired flavours in this beef stew provide a delicious warmth and comfort on a winter’s evening. Serves 6 - 8 INGREDIENTS: 1 kg beef (chuck or gravy) ¼ cup plain flour 3 carrots, peeled and chopped 3 potatoes, peeled and chopped 4 cloves garlic, crushed ¼ cup fresh sage, chopped ¼ cup fresh rosemary, chopped 1 can of tomatoes, crushed 2 cups beef stock ¼ cup brown sugar ¼ cup apple cider vinegar Cracked pepper To serve Parmesan cheese, grated Garlic bread or crusty sourdough INSTRUCTIONS: Trim any excess fat, toss the beef in the flour, set aside Add the carrots, potatoes, garlic and herbs to the slow cooker. Heat 1 tbsp oil in a large fry pan over a medium-high heat and quickly sear the beef to seal it on all sides. Add the beef straight into the slow cooker, then pour the tomatoes and stock on top. Mix the brown sugar and apple cider vinegar in a small bowl so the brown sugar begins to dissolve and then add to the slow cooker as well Top with fresh cracked pepper, then put the lid on and set the slow cooker to low for 8 hours. Stir a couple of times if possible across the cook time, or even just closer to the end will do. Prior to serving, remove the lid and let cook for another 30 minutes as the sauce begins to thicken. The sauce of the stew will be quite thin on the day of cooking and will continue to thicken once cooled and kept in the fridge. Serve immediately into warm bowls, top with grated parmesan and serve with either garlic bread or crusty sourdough. NOTES: The sauce of the stew will be quite thin on the day of cooking and will continue to thicken once cooled and kept in the fridge. You can make this ahead (overnight) and then reheat at dinner time. The stew will be a lot thicker the day after cooking. This stew also can be frozen. To freeze make sure the stew has cooled completely then portion into freezer friendly bags or containers. Remember to label and date.
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Thai Style Pumpkin Soup
Creamy, fragrant, and gently spiced, this Thai-inspired pumpkin soup is the ultimate comfort in a bowl. With coconut milk and green curry paste, it’s full of warmth and flavour—perfect for cosy nights or easy entertaining. Serves 6 Time 50 mins INGREDIENTS: 2 cloves garlic, crushed 1 onion, chopped 1 red chilli, finely chopped (optional) 3 tbsp green curry paste 1 kg pumpkin, chopped to 5cm pieces 1 large sweet potato (orange), chopped to 5cm pieces 2-3 cups water 1 can coconut milk To serve: Natural yoghurt Coriander Chilli flakes (optional) INSTRUCTIONS: Heat the olive oil in a large pot over a medium heat Add the onion and crushed garlic and chilli (optional) and saute until the onion is soft Add the green curry paste and stir to form a thicker paste Add the pumpkin and sweet potato and fill with 2-3 cups of water or until ¾ of the vegetables are covered Bring to the boil, then reduce to a simmer for about 20 minutes or until the pumpkin and sweet potato is cooked through Remove the pot from the stove and use a potato masher to combine the vegetables into a chunky soup, or use a stick blender to puree the soup smooth Place the soup back on a low heat and stir in the coconut milk Serve topped with natural yoghurt, coriander and chilli flakes (optional)
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Chocolate Baked Oats
Rich, fudgy, and wholesome, these chocolate baked oats are a treat that feels indulgent but stays nourishing. Perfect for mornings when you want something cozy with a touch of sweetness. INGREDIENTS: ½ cup rolled oats 1 banana 1 egg 1 tsp vanilla essence 1 tsp honey ½ teaspoon baking powder ½ tsp ground cinnamon 1 tablespoon cocoa powder INSTRUCTIONS: Preheat the oven to 180. Grease a ramekin or oven-safe pan with cooking spray. In a blender combine all the ingredients except the apple. Blend until smooth and pour into the greased ramekins. Bake for 15-20 minutes until a skewer comes out clean
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Apple and Cinnamon Baked Oats
Warm, comforting, and naturally sweet, these baked oats are like apple pie for breakfast. They’re simple to make, full of goodness, and the perfect way to start your day. INGREDIENTS: 1 cup rolled oats 1 banana 2 egg 2 tsp honey 1 teaspoon baking powder 1 tsp ground cinnamon ½ apple, grated INSTRUCTIONS: Preheat the oven to 180°C Grease two ramekins or an oven-safe pan. In a blender combine all the ingredients except the apple. Blend until smooth. Stir through the grated apple and pour evenly into the greased ramekins. Bake for 15-20 minutes until a skewer comes out clean Serve with some yoghurt of your choice.
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Slow Cooker Beef Tacos
The slow cooker does a great job of turning cheaper cuts of meat into the most delicious dish. This recipe uses gravy beef and with the addition of apple cider vinegar and brown sugar, breaks down into the most tender beef perfect for layering into soft taco shells. Mexican food is the ultimate combination of salt, fat, acid & heat to get the perfect meal. Serves 6-8 Time INGREDIENTS: 1 tbsp olive oil 1 kg gravy beef 4 garlic cloves, crushed 1 cup beef stock ¼ cup brown sugar ¼ cup apple cider vinegar Salt & pepper to taste Spice mix 1 tbsp chipotle chilli 2 tsp oregano, dried 1 tsp smoked paprika 1 tsp coriander, ground ½ tsp cumin, ground To serve: Soft shell tacos Lime wedges Coriander Shredded cabbage Guacamole Sour Cream INSTRUCTIONS: Combine all spices into a small bowl and mix well. Heat oil in a fry pan over a high heat, sear beef in batches quickly on each side and sprinkle with some of the spice mix. Transfer the beef straight into the slow cooker. Continue this step until all pieces of beef are done. Add the garlic, beef stock and remaining spice mix into the slow cooker pot. In a small jug, mix the brown sugar and apple cider vinegar together, until brown sugar starts to dissolve. Pour this over the beef. Cover and cook on low for 8 hours. Once the time is up, take a slotted spoon and spoon the beef into a bowl. Take two forks and gently break up the beef mixture. Pour a few spoonfuls of sauce from the slow cooker over the beef and you’re ready to serve. To serve: Soft shell tacos Lime wedges Coriander Shredded cabbage Guacamole Sour Cream NOTES: If you’re short on time, you can cook this on high in the slow cooker for 4 hours. If you’re serving for a dinner party, I suggest making this the day before and reserving extra liquid from the slow cooker at the end. Add the extra liquid to the beef just before re-heating to prevent it drying out.
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Tomato, Chorizo and White Bean Soup
Hearty, smoky, and full of rich flavour, this soup combines spicy chorizo with tender beans and a tomato base for the perfect winter warmer. Serve with crusty bread for a simple, satisfying meal. Serves: 6 Prep time: 20 min Cook time: 30 min INGREDIENTS: 1 tbsp oil 2 garlic cloves, crushed 3 red capsicum, diced 2 tsp smoked paprika, ground 2 cans of tomatoes, crushed 1 L vegetable stock 6 chorizo sausages, sliced 1 can cannellini beans, drained and rinsed Fresh parsley to serve INSTRUCTIONS: Heat oil in a large pot over a low heat. Add garlic and red capsicum, stirring occasionally, for 3-4 minutes or until soft. Add smoked paprika, and cook for 1 minute or until aromatic. Add canned tomatoes and stock and simmer until capsicum has softened Whilst simmering the tomato mixture, heat a fry pan over a medium heat and cook the chorizo on all sides so each piece is sealed. Set aside on a paper towel lined plate. Remove the tomato mixture from the heat and blend with a stick blender. Return the pot to the heat and add the chorizo and beans Simmer for 5-10 minutes and season to taste. Top with some parsley and serve with crusty bread
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Baked Eggs with Spicy Homemade Beans
Hearty and full of flavour, this dish turns your homemade baked beans into a deliciously satisfying meal. With runny eggs, crumbled feta, and crusty bread, it’s the perfect brunch or cozy weekend breakfast. Serves 4 INGREDIENTS: 1 batch of homemade baked beans 4 eggs 50g feta Handful of chopped parsley Bread to serve INSTRUCTIONS: Preheat the oven to 180°C Cook the homemade baked beans as per the recipe instructions in an oven-proof fry pan Once you’ve finished the beans, make 4 small circles in the bean mixture Crack an egg into each of the small circles and sprinkle with feta Cook on the stove top then once the egg white is set around the edges, place into the preheated oven under the grill Cook in the oven until the tops of the egg are set but the yolk is still runny Remove from the oven and scatter with fresh herbs to serve Serve on toasted bread of your choice
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