Beat your eggs in a small bowl. In a pan on the stove, heat 1 tsp olive oil, and add in your eggs. Push around (don’t whisk) slightly until you get lightly scrambled eggs. Remove from heat, then chop into bite-sized pieces.
In the same pan, add another 1 tsp oil and fry off bacon bits with the garlic. Add in your sliced mushrooms, and stir.
Next, add the rice, soy sauce, kecap manis and chilli, if adding. Brown off your rice by stirring to combine well.
Once cooked to your liking, fold in the eggs and spring onions.
Combine mince, breadcrumbs, egg, half the brown onion and salt and pepper in a bowl. Roll level tablespoons of mince mixture into balls and place on a plate.
Heat half the oil in a large frypan over a medium-high heat. Cook meatballs, in batches, for 4-5 mins, turning, until browned all over. Once browned, remove meatballs from the pan and allow to drain on paper towel.
Heat remaining olive oil in the pan over a medium heat, then add the remaining onion. Cook for 5 mins or until the onion has softened.
Then add the garlic, cumin, coriander, turmeric and ginger. Cook for 1 min or until fragrant. Stir in the stock, tomato and raisins.
Return meatballs to the pan and bring mixture to a simmer. Simmer, stirring occasionally, for 4-5 mins or until the meatballs are entirely cooked through.
Stir through the spinach, cooking until the spinach is just wilted.
To serve, divide the cooked couscous in four serving bowls. Top couscous with the tagine. Dollop some yoghurt on top and sprinkle over the fresh coriander and sliced almonds.
Preheat oven to 200C. Line two trays with baking paper. Coat a 9×13-inch baking dish with non-stick cooking spray and set aside.
Arrange the sliced eggplant in a single layer on the two trays. Brush 2 ½ tbsp of the olive oil over both sides of all the eggplant slices. Sprinkle with salt and pepper, then place in the oven.
Roast the eggplant until the slices are soft and golden, for around 25 mins, flipping the slices over, and swapping the position of the pans halfway through. Remove the trays from the oven, then reduce the oven temperature to 180C.
Meanwhile, in a large pan, heat the remaining ½ tbsp of olive oil over a medium heat. Add the sliced mushrooms, and sauté until the mushrooms are soft, around 7 mins.
Then add the minced garlic, ½ tsp salt, and oregano. Cook for a further 2 mins, then remove the pan from the heat. Add the passata to the pan and stir to combine.
In a large bowl, add the ricotta, ¼ cup grated parmesan, egg, and season with salt and pepper. Stir, until the mixture is well combined.
Stir in the spinach, using a fork to distribute it as evenly as possible.
Spoon half of the mushroom tomato sauce on the bottom of the prepared baking dish and spread it in an even layer.
Lay four eggplant slices on top, followed by all the ricotta mixture. Place another four slices of eggplant on top, and then add the remaining mushroom tomato sauce on top.
Sprinkle over the mozzarella and remaining ¼ cup parmesan. Bake in the oven for 25 to 30 mins, until the cheese is melted, and the lasagne is hot.
Remove the lasagne from the oven and sprinkle with fresh herbs. Allow to rest for 5-10 mins before serving.
Steam your asparagus using your preferred steaming method (we use the microwave to save time!) until slightly tender when pierced with a fork.
While the asparagus is steaming, prep your vinaigrette by combining the balsamic, oil, Dijon mustard, honey, salt and pepper in a small bowl, whisking until combined.
Transfer your slightly cooled asparagus to a bowl, along with the tomatoes and walnuts. Pour your vinaigrette over the top and add half of your feta. Toss.
Transfer to a platter to serve, and top with remaining feta. Season with additional salt and pepper, if desired.
To make the apples, cut apples into thin slices, ensuring you remove the core and seeds.
In a pan on the stove, heat butter, sugar, cinnamon and lemon juice until well combined. Add in your apple slices. Stir well and cook for 5-10 mins, then allow to rest for 5-10 mins.
To make the cake, while your apples are cooking, pre-heat the oven to 180C and line a springform tin with baking paper.
Cream together your softened butter and brown sugar until you get a light and creamy texture. Add in the vanilla, then eggs (one after the other) and beat well.
In a separate bowl, combine flour, baking powder and salt. Add half of the dry mixture, as well as half of the milk to your mixing bowl and combine. Repeat with the other half of the mixture until you’ve got a cake batter.
In your springform tin, pour in the caramelised apples. Next, pour over the cake batter, place in the oven, and cook for approx. 25 mins.
Remove cake from the oven and turn cake out upside-down so your apples sit on top of the cake. Slice and enjoy with some ice-cream.
In a deep pot, heat the olive oil and garlic along with the brown onion. Add in the sliced celery and carrot, and stir repeatedly to soften the vegetables. Next, add in the green beans and corn kernels.
Once these are well combined and the beans begin to soften, add in your chicken stock. Mix well again and allow mixture to simmer.
Add in the egg noodles, along with the spinach to wilt. Allow the egg noodles to soften and cook, before adding in the shredded chicken. Ensure this is well combined, and season with salt and pepper as desired.
Cook for a further 10 minutes to allow flavours to combine before serving.
Preheat oven to 190C. Spray a baking dish with non-stick cooking spray. Ensure that 6 apple halves can fit in the dish.
Halve the apples from stem to bottom, then use a spoon to scoop out the core of each half.
Arrange the apple halves in the baking dish, flesh facing up. Scatter 1 tbs of brown sugar and ¼ tsp of cinnamon over the apples.
To make the topping, melt the butter in a pan over a medium heat. Once melted, remove the pan from the heat, then stir in the flour, oats, salt and remaining brown sugar and cinnamon.
Divide the topping between the 6 apple halves, lightly pressing it down.
Cover the baking dish with aluminium foil and bake for around 25 mins. Remove the aluminium foil, then bake another 20-30 mins, or until the apples are soft and the topping is a beautiful golden brown.
To serve, place apple halves in serving bowls and top with a scoop of ice cream. Enjoy!
100g pancetta (half chopped finely and half thinly sliced)
¼ cup fresh dill, finely chopped
¼ cup fresh parsley, finely chopped
Salt and pepper, to taste
½ tbs olive oil
Fresh salad leaves, to serve
Method :
Preheat oven to 200°C. Line a shallow brownie/loaf pan with baking paper.
To prepare the zucchini, grate three of them, and thinly slice the remaining one using a vegetable peeler.
Whisk together the eggs and flour in a large bowl until combined.
Add in the grated zucchini, spring onion, goat’s cheese, parmesan, chopped pancetta, dill and parsley. Season with salt and pepper and stir well to combine.
Spoon mixture into the prepared pan and smooth the top with a spoon or spatula.
Alternate slices of zucchini and pancetta strips on top, then brush with olive oil. Bake in the oven for 45 mins or until the slice is firm and golden brown.
Allow slice to cool in the pan for 15 mins, then cut into slices and serve warm.
In a large pot, heat the butter over a medium-low heat and add the onions, cooking until the onions are translucent and starting to brown.
Add the garlic and ginger and cook for another couple of mins.
Add the roasted pumpkin flesh and roasted pears, as well as the chicken stock. Note: Add more broth if it needs it.
Season with salt, pepper and cinnamon and simmer over a low heat for approx. 30 mins.
Allow the mixture to cool to room temperature. Then, blend the mixture, adjusting the seasonings as required and adding additional stock to reach your desired soup thickness.
To make the garnish, heat the oil in a fry pan, and add the chopped pancetta. Cook the pancetta until it’s beginning to crisp up, then add the croutons, and salt and pepper to taste.
Cook, stirring often until the croutons are golden brown.
Remove from the heat and stir through the chopped parsley. In individual bowls, top the soup with the garnish mixture and serve immediately.
In a pot of boiling water, score your tomatoes on one side and place them into the water until the skin begins to peel. Drain, peel the tomatoes, and chop them roughly.
In a hot fry pan, heat oil and garlic before adding the onions and sautéing until translucent.
Then add the tomatoes, oregano, chilli flakes, tomato paste and salt. Stir occasionally for a few mins before adding in your sugar, and stirring well for another few mins.
While your tomato sauce is cooking, heat up a fry pan with oil and place in the eggplant slices. Cook until golden on this side, flip, and repeat. Drain eggplant slices on some paper towel.
Preheat your oven to 180C. Assemble your pizza by generously spreading on tomato sauce, before adding your eggplant rounds, mozzarella, fresh tomato and parmesan.
Bake in the oven for 15 mins, or until the cheese is golden brown. Top with fresh basil, slice and enjoy.
In a blender, combine spinach, tea, and coconut milk until smooth.
Add the remaining ingredients and blend for a few minutes until the mixture is smooth. To serve smoothie warm, heat mixture gently over a low heat on the stove or transfer to mugs and heat in the microwave.
Wash the corn and carefully cut it into strips, lengthwise, using a sharp knife.
Spread the corn strips evenly on a tray lined with baking paper.
Drizzle over the olive oil, then sprinkle over the coriander, paprika, garlic, oregano, and salt and pepper. Use your hands to massage the oil and herbs into the corn strips.
Bake the corn in the centre rack of the oven for around 25-30 mins until the corn strips are cooked.
Enjoy the warm corn ribs with some parmesan and a sprinkle of fresh coriander!
1 tsp each of fennel seeds, mustard seeds and coriander seeds
1 carrot, peeled and diced
1 white potato, peeled and cubed
1 cup cauliflower florets
1 small zucchini, cubed
1 cup pumpkin, diced
¼ cup split red lentils
400g light coconut milk
1 tsp ground turmeric
1 tbs ground cumin
1 tsp ground coriander
½ tsp ground chilli
¼ tsp ground cinnamon
2 tsp sea salt flakes
300ml water
Coriander leaves, to garnish
Cooked white rice, to serve
Method :
Thoroughly rinse the split chickpeas, then drain. Soak chickpeas in a bowl with enough cold water to cover them. Soak for at least 4-5 hours, ideally overnight.
Heat olive oil in a deep saucepan or pot (with a 2-3L capacity) over a medium heat. Add the garlic, ginger, onion, fennel seeds, mustard seeds and coriander seeds to the pan and sauté for a few mins, until the onion starts caramelizing.
Add the carrot, potato, cauliflower, zucchini and pumpkin. Reduce heat to a medium low heat and cook for around 6-8 mins until the vegetables are turning a shade darker.
Add the soaked chickpeas to the pot, along with the soaking water, stirring well.
Then add the split red lentils, coconut milk, spices, salt and water, stirring to combine. Increase the heat to medium, then cover and simmer for 10 mins.
Reduce the heat to medium-low, cover and simmer for a further 15-20 mins. If starting to thicken, add some water, then reduce the heat slightly and continue simmering until the vegetables and chickpeas are cooked.
To serve, garnish the dal with freshly chopped coriander on a bed of steamed rice.
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Bring water to a boil, adding in a generous pinch of salt. Whisk in your polenta, stirring constantly until it becomes thick. Turn the heat down, and cook for 10 mins.
After 10 mins, stir through the butter and cream. Cook for another 10 mins. After that, turn off the stove and allow the polenta to steam for no more than 30 mins.
In a deep pot, melt the butter, then cook your sliced mushrooms, garlic and thyme together until the mushrooms become brown.
Add in the wine, and reduce until the liquid is about half the size. Add in your tomato passata and tomato paste, along with the soy sauce and simmer for 10 mins over a low heat.
Taste and season with additional thyme, salt, or pepper if desired.
Serve a generous spoon of polenta with the mushroom ragout on top. Enjoy!
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Heat olive oil in a large pan with a fitted lid over medium-high.
Add the onion, capsicum, and mushrooms, and cook for 7-8 mins, or until all the vegetables have softened.
Add the garlic, paprika, salt and pepper, and cook for 2 mins, until fragrant.
Then add the wine and cook for 2-3 mins, until the wine has mostly reduced. Stir in the rice, cooking for 2-3 mins, until the rice begins to turn translucent.
Stir through the chickpeas, diced tomatoes, vegetable stock, and green peas. Bring mixture to a low boil, then reduce heat and cover, cooking for 25 mins.
While the paella is cooking, in a small bowl, combine the parsley, lemon zest and juice with 2 tbs olive oil.
Once the rice is cooked through, remove the lid and cook for another 5 mins.
To serve, scatter the parsley mixture on top, then garnish with the green olives. Enjoy!
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2 slices wholegrain bread (slightly stale is fine)
4 slices of ham
2 cups cherry tomatoes, halved
¼ bunch basil, leaves picked
1 tbsp olive oil
½ tsp red wine vinegar
4 small skinless chicken breasts
½ cup light grated cheese
For the salad :
2 tbs balsamic vinegar
2 tbs olive oil
Salt and pepper, to taste
1 large carrot, diced
1 small red capsicum, diced
1 cup kale, chopped
2/3 cup red cabbage, chopped
½ cup cherry tomatoes, halved
Method :
Preheat a grill oven to high. Line a baking tray with baking paper.
Add the tomatoes, basil, oil and vinegar to a small saucepan over a medium heat. Cook for 20 mins or until the tomatoes are soft. Once done, crush tomatoes with a fork.
Blitz the bread slices in a nutri-bullet or food processor until they are fine breadcrumbs. Set aside.
Tenderise the chicken breast fillets by covering them with baking paper and hitting them with a rolling pin.
Brush the chicken breasts with some olive oil and press the breadcrumbs over both sides.
Heat some olive oil in a fry pan and cook the chicken for about 3 mins on each side or until cooked through. Then place the coated chicken breasts onto the lined baking tray and top with the tomato mixture. Add a slice of ham, then top with the grated cheese.
Place the tray under the grill for 3 mins or so until the cheese is bubbly and golden.
Meanwhile, whisk together the vinegar, oil, salt and pepper in a large bowl. Add the carrot, capsicum, kale, cabbage, and tomatoes. Toss to coat.
To serve, divide the salad between four serving plates and place one parmigiana onto each plate.
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Peel, core and slice pears into cubes, then combine the chopped pears with the cinnamon, nutmeg and caramel sauce.
Cut each puff pastry sheet into four large squares. Fold each square in half and cut into two triangles.
Place a tablespoon of pear filling on one half of each triangle, brush the edges with cool water, then fold the triangles in half and pinch the edges together.
Press the edges down with a fork to secure them.
Brush the turnovers with the whisked egg, and sprinkle with brown sugar. and Next, make a few slits on the top of each pastry triangle to allow steam to escape when baking.
Bake in the oven for 20-25 mins, until golden and crispy.
Serve warm on their own or with a dollop of cream or ice cream.
Preheat oven to 180C, and line a baking tray with baking paper.
Slice the stems off your mushrooms, and dice the steam. In a hot pan with oil, cook the diced mushroom stems and onion until soft. Then add in the garlic. Sauté until fragrant.
Cool your mixture off the heat, and stir in parsley, sundried tomatoes, ricotta and chilli if using. Add some salt and pepper to taste.
On the lined tray, fill your mushroom cups with ricotta mixture and sprinkle with parmesan. Bake in the oven for 20-25 mins.
Preheat oven to 180C. Spray a 9×9 inch baking pan with cooking spray.
In a bowl, whisk the eggs together and then add in banana, melted butter, maple syrup, vanilla and milk.
Add in the rolled oats, baking powder, and cinnamon. Stir well. Fold in your berries, being careful not to squish them.
Transfer mixture to the greased baking pan. Bake in the oven for around 30 mins or until the berries begin to ooze, and the top of your oats are crisp.
Allow oatmeal bake to cool slightly, then serve with Greek yoghurt, and walnuts or pecans.
To make your mint pesto, toast the almonds in a small frying pan over a medium heat for 3-4 mins, stirring regularly. Note: They should be a couple of shades darker and have a nutty smell. Once done, tip them onto a plate to cool. Once cooled, blitz them in a food processor until they’re finely ground.
Pick the leaves from the mint and add to the food processor. Roughly chop the parsley leaves, then add to the food processor with the garlic. Pulse until roughly chopped. Add the olive oil and lemon juice and season to taste with salt and pepper. Blitz once again to form a smooth paste, adding a touch of cold water to help it combine if necessary.
To prepare the salad, cut up your strawberries into bite-sized slices or pieces and arrange on a serving platter.
Tear your burrata into pieces and scatter over the strawberries.
Sprinkle over some mint leaves and the pine nuts.
Drizzle with mint pesto, olive oil, and season with salt and pepper. Toss to combine, or serve as-is.
To make the tomato sauce, preheat the oven to 200°C.
Place the tomatoes and garlic on a baking tray lined with baking paper.
Drizzle tomatoes with the olive oil and balsamic vinegar, then top with a generous crack of black pepper and the fresh basil.
Place the tray in the oven and roast for 25 mins.
Once done, remove the roasted tomatoes from the oven, and transfer all of the ingredients from the baking tray into a blender or food processor.
Add the tomato paste, dried parsley, dried oregano, remaining 1 tsp black pepper and salt to the blender.
Blend until smooth, then set aside.
In a deep pot, cook onion in oil until it softens before adding in the garlic, carrot and celery. Stir constantly until the veggies have softened.
Add in the beef and pork mince, and brown. You may need to ladle out some excess oil/fat from the meat.
Next, add the wine and simmer for around 10 mins. Then add your milk and simmer for another 5 mins.
Stir through the bay leaf, then add the tomato sauce. Place a lid on your pot and let it simmer on low for 30 mins. Season with salt and pepper, to taste.
With 5-10 mins left on the clock, boil a separate pot of salted water and cook the pappardelle until al dente.
Serve generous bowls of pappardelle, topped with a ladle of fresh Bolognese sauce, fresh herbs and grated parmesan if desired.
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Combine the rub ingredients (garlic powder, onion powder, paprika, salt, pepper, cumin, chilli powder and olive oil), and rub onto both sides of the ribs. Set aside to marinate for a minimum of 20 mins.
Preheat oven to 180°C.
Place ribs onto a tray lined with foil (or baking paper), then cover tray with foil and bake for 2 hours.
During the last 5 mins of cook time, mix together the sauce ingredients (barbeque sauce, garlic, olive oil, Worcestershire sauce, cayenne pepper and salt).
Remove the ribs from the oven. Take off the foil, then spread the top of the ribs with the sauce mix.
Increase the oven temperature to 240°C.
Return the ribs to the oven, uncovered, and bake for a further 10 mins. Change the oven setting to grill and grill the ribs for around 3 mins on medium to high heat until lightly charred and caramelised around the edges.
All the ribs to rest for 10 mins before slicing.
While the ribs are cooling, add all the pineapple salsa ingredients to a bowl and toss to combine.
Divide the ribs between serving plates, then top with the pineapple salsa.
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1 large sweet potato, peeled and diced into small cubes
2 cups kale, roughly chopped
¼ tsp cumin
¼ tsp garlic powder
¼ tsp paprika
Salt and pepper, to taste
4 eggs
1 spring onion, sliced
Method :
Heat a large pan over a medium heat. Note: Cast iron pans are perfect for this dish.
Add the bacon pieces and cook until golden and crispy. Once cooked, place the bacon on a plate lined with paper towel.
Add the onion and red capsicum to the pan and cook for 1-2 mins to soften.
Then add in the sweet potato and spices to the pan. Cook for 10-12 mins, stirring regularly. Place a lid on the pan for the last 5 mins of cook time to soften the sweet potato until it is easily pierced with a fork.
Add the bacon back into the pan along with the chopped kale, stirring for an additional 1-2 mins or until the kale has wilted.
Using a spatula, create 4 wells in the hash mixture.
Crack an egg into each well and cook the eggs to your liking.
Season with salt and pepper, then remove the sweet potato hash from the heat. Top with the spring onion and serve immediately.
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In a small bowl, combine the minced garlic, chilli flakes and olive oil. Cover your beef strips in this marinade, before cooking in a hot fry pan. Set aside your beef strips once cooked.
Reusing the same pan, add the three capsicums, brown onion and cook until soft. Set aside.
Lastly, wipe out the pan, then reuse to lightly toast your wraps.
Assemble a wrap with the beef, capsicums, avocado, coriander, and plenty of fresh lime juice.
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Divide your mince into six equal patties and place them in the pan. Squash them slightly to flatten them. Grill on both sides until they’re brown and cooked through. Top with a slice of cheese and let it melt before turning off heat.
For your bacon and eggs, fry on both sides until crispy.
For the smashed avocado, scoop your avocado into a bowl, and gently smash with a fork. Add in some lemon juice, and salt and pepper and mix.
Toast your English muffins, and then assemble your burgers. We like to assemble ours as follows: mayonnaise, avocado, rocket, beef patty with cheese on top, bacon, then the fried egg.
Serve while hot!
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Heat a large non-stick fry pan over a medium-high heat.
Add the lamb mince to the pan and cook for 6 mins, stirring to break it up into smaller pieces.
Once cooked, remove the lamb from the pan and set aside.
Wipe out the pan, then add olive oil, swirling to coat. Add the onion and carrot to the pan and sauté for 4 mins.
Add the cumin, cinnamon, and coriander, and sauté for 30 secs, stirring constantly.
Add the reserved lamb back to the pan, alongside the chicken stock, sultanas, tomato paste, lemon rind, salt and chickpeas. Bring mixture to a boil, then reduce heat and simmer for 4 mins or until the mixture thickens.
Remove from heat, then stir through the coriander and lemon juice. Serve on a bed of couscous and enjoy!
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