Recipes
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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Raspberry Chia Jam
Sweet, tangy, and naturally thickened with chia seeds, this easy homemade jam is a healthier twist on a classic. Perfect for spreading on toast, spooning over yoghurt, or swirling into oats. INGREDIENTS: 2 cups raspberries, frozen 2 tbsp water 1 tbsp maple syrup 1 tsp vanilla extract 3 tbsp chia seeds INSTRUCTIONS: Place the frozen raspberries along with water, maple syrup and vanilla into a small pot Cook over a low heat for 5-10 minutes until the berries have melted and broken down Add the chia seeds and stir well then cook for a further 10 minutes. Remove from the heat and allow to cool completely. The jam will thicken nicely as it cools. Store in an airtight container or in a sterilized jar in the fridge. This jam will last for up to one week.
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Rice Porridge
This recipe is the ultimate to help reduce food waste. After planting rice on a farm in Laos and seeing the process of harvesting and polishing the rice, I swore to never waste a grain of rice again. I am definitely not perfect and there are times the last spoons of rice go to waste. But I love making rice porridge the next morning for breakfast with any rice leftover. It’s even better made with coconut milk as it is so creamy and delicious. RICE PORRIDGE ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Another excellent way to use up leftover rice from last night’s meal.⠀⠀⠀⠀⠀⠀⠀⠀⠀ INSTRUCTIONS:⠀⠀⠀⠀⠀⠀⠀⠀⠀ Take your leftover rice and place it in a saucepan.⠀⠀⠀⠀⠀⠀⠀⠀⠀ Cover the rice with milk of your choice.⠀⠀⠀⠀⠀⠀⠀⠀⠀ Cook over a medium heat, stirring occasionally.⠀⠀⠀⠀⠀⠀⠀⠀⠀ Once the rice and milk have thickened, transfer into a bowl.⠀⠀⠀⠀⠀⠀⠀⠀⠀ Top with fruit, a dash of milk, maybe some honey and some chopped nuts or seeds for texture! ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ How else do you like to use up leftover rice?
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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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