Roast Vegetables with Parsley and Dill

Ingredients

• Olive oil
• 1 red onion, chopped
• 3-4 garlic cloves, minced
• A variety of vegetables, which may include: potatoes, zucchinis, sweet potato, pumpkin, capsicum. Use what you have on hand and what is in season.
• 1 punnet cherry tomatoes, halved (double this for a large tray)
• 1 tbsp tomato paste (double this for a large tray)
• ½ bunch chopped parsley (1 bunch for a large tray)
• ½ bunch chopped dill (optional) (1 bunch for a large tray)
• Salt and freshly ground pepper
• Optional: chickpeas or other beans

Instructions:

• Prep Vegetables: Chop all your vegetables into uniform pieces. Place them in a baking tray, ensuring they are not too crowded so you can easily stir them during cooking.
• Sauté Aromatics: In a large skillet, heat a few tablespoons of olive oil over medium heat. Add the chopped red onion and minced garlic, and sauté until softened and fragrant, about 5 minutes.
• Add Tomatoes: Add the halved cherry tomatoes to the skillet. Cook until the tomatoes start to soften, about 5 minutes.
• Make the Sauce: Add the tomato paste to the skillet and stir to combine. Add the chopped herbs. Add a little water to create a sauce-like consistency. Let it simmer for a few minutes to blend the flavours.
• Combine and Bake: Pour the tomato sauce over the chopped vegetables in the baking tray. Mix well to ensure all the vegetables are coated with the sauce. Cover the tray with aluminium foil. Add a little extra olive oil over the top.
• First Bake: Place the covered tray in a preheated oven at 180°C and bake for about 45 minutes, stirring occasionally.
• Finish Cooking: When the vegetables are about 90% cooked, remove the aluminium foil, stir the vegetables well, and continue baking uncovered for an additional 15 minutes or until the vegetables are fully cooked and slightly caramelized.
• Serve: Once done, season with salt and freshly ground pepper to taste. Serve with a block of feta cheese and crusty bread to soak up the delicious juices.
• Optional: If you like, add chickpeas or other beans for extra protein and texture. 

Enjoy!

 

Recipe - Rice and Lentil bake

 Here's a recipe for a rice and lentil bake that includes vegetables, cheese, and egg. This dish is a wholesome and satisfying meal that's easy to prepare and packed with nutrients.

Ingredients:

• Rice and Lentils:
  • 1/2 cup white or brown rice
  • 1/2 cup lentils (red or green)
• Vegetables:
  • 1 cup mixed vegetables (such as bell peppers, carrots, peas, or zucchini), diced
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
• Seasonings:
  • 1 teaspoon ground cumin
  • 1 teaspoon dried thyme
  • Salt and black pepper, to taste
• Wet Ingredients:
  • 2 large eggs
• Cheese:
  • 1 cup grated cheese (cheddar, mozzarella, or a mix of both)
• Other:
  • 2 tablespoons olive oil

Instructions:

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease a baking dish with olive oil.

2. Cook Rice and Lentils: Rinse the rice and lentils in cold water. In a medium saucepan, combine the rice, lentils, and 2 cups of water. Bring to a boil, then reduce heat to low and simmer until the rice and lentils are cooked and the water is absorbed (about 15-20 minutes). Set aside.

3. Sauté Vegetables: In a skillet, heat olive oil over medium heat. Add the chopped onion and garlic, and sauté until translucent. Add the mixed vegetables and cook until they begin to soften. Season with ground cumin, dried thyme, salt, and black pepper.

4. Combine Ingredients: In a large mixing bowl, combine the cooked rice and lentils, sautéed vegetables, and grated cheese. Mix well.

5. Prepare Wet Ingredients: In a separate bowl, whisk together the eggs. Pour the egg mixture over the rice and vegetable mixture, and stir until everything is well combined.

6. Bake: Transfer the mixture to the greased baking dish. Spread it out evenly in the dish.

7. Top with Cheese: Sprinkle additional grated cheese on top if desired.

8. Bake in Oven: Bake in the preheated oven for 25-30 minutes or until the top is golden brown and the bake is set.

9. Serve: Remove from the oven and let cool slightly before serving. Cut into portions and enjoy!

This rice and lentil bake can be served as a main dish or a side dish. You can customize the vegetables according to your preferences and what you have on hand. Enjoy your meal!

Recipe - Slow Cooker Chicken Soup

Ingredients:

• 400 grams of boneless, skinless chicken breast or thigh
• 4 cups chicken stock
• 2 Bay leafs
• 1 onion (or leek), diced
• 5 large cloves garlic, grated
• 1 thumb-sized piece ginger, grated
• Fresh chili, chopped (to taste)
• 1 celery stick, diced (including leaves)
• 2 small potatoes (or equivalent qty in other root vegetable)
• 1 carrot, diced
• 1 broccoli head, chopped
• 100g baby spinach
• 3 sprigs thyme
• 1/4 bunch parsley
• 8 cups good quality chicken stock
• Optional: 1/3 cup red lentils

Method:

1. Prepare all the ingredients as listed: dice the onion, garlic, ginger, celery, potato, carrot, and chicken. Chop the chili, broccoli, spinach, and parsley. Rinse the white beans and red lentils thoroughly.
2. Place all the prepared ingredients, except for the spinach and parsley, into the slow cooker.
3. Pour in the chicken stock, ensuring that all the ingredients are submerged.
4. Set the slow cooker to low heat and cook for 6-8 hours or until the vegetables are tender and the flavors have melded together. If you're short on time, you can cook it on high for 3-4 hours.
5. About 30 minutes before serving, add the baby spinach and chopped parsley to the slow cooker. Stir well to incorporate them into the soup.
6. Continue cooking until the spinach has wilted and the flavors have fully infused into the soup.
7. Taste the soup and adjust the seasoning if necessary, adding salt and pepper to taste.
8. Once the soup is ready, serve hot, garnished with additional fresh parsley if desired.

Notes:

• Have a play around with the vegetable types and also quantities based on whether you like a thick soup or other. Try to always have these vegetables as base though: onions, carrots, celery
• Have a play around with chopping vegetables vs using the food processor to chop down into a small but rough dice
• To play with flavour you could add 1 tsp of turmeric and/or mushrooms at the start. Or, the juice of a lemon and/or swirl in greek yogurt at the end
• Note: To make even more hearty, you can add noodles 135g (or 1/2 packet) soba noodles⁠⁠
  

Asian sauce

Here's a recipe for an Asian sauce using soy sauce, miso paste, and sesame oil, perfect for drizzling over rice and your choice of protein:

Ingredients:

• 1/4 cup soy sauce
• 2 tablespoons miso paste
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 2 tablespoons rice vinegar
• 2 tablespoons honey or maple syrup (adjust to taste)
• 1 teaspoon sriracha sauce (optional, for heat)
• 2 tablespoons water
• 1 tablespoon cornstarch (optional, for thickening)

Instructions:

1. In a small bowl, whisk together soy sauce, miso paste, sesame oil, minced garlic, grated ginger, rice vinegar, honey or maple syrup, and sriracha sauce (if using).
2. In a small saucepan, heat the sauce mixture over medium heat.
3. In a separate bowl, mix water and cornstarch until dissolved to create a slurry. Slowly pour the slurry into the saucepan while whisking continuously.
4. Bring the sauce to a simmer and cook for 2-3 minutes, stirring occasionally, until the sauce thickens slightly.
5. Taste the sauce and adjust seasoning if necessary, adding more honey or maple syrup for sweetness, soy sauce for saltiness, or sriracha for heat.
6. Once the sauce reaches your desired consistency and flavor, remove it from the heat and let it cool slightly before serving.
7. Drizzle the sauce over cooked rice and your choice of protein, such as grilled chicken, tofu, shrimp, or beef.
8. Garnish with sliced green onions, sesame seeds, or chopped cilantro, if desired, and enjoy!

Feel free to adjust the ingredients and quantities to suit your taste preferences, and enjoy this delicious Asian sauce with your favorite rice and protein!

Recipe - Quick Roast Burst Cherry Tomato Sauce

 

Ingredients

• 1 400g can cherry tomatoes
• 2 pints cherry tomatoes
• 1/3 cup (80ml) olive oil
• 1 teaspoon sea salt
• ½ tsp. freshly ground black pepper
• 1 brown onion (150g), chopped finely
• 3 clove garlic, crushed
• 2 tablespoon tomato paste
• Pinch of brown sugar
• 1/4 cup loosely packed fresh basil leaves
• Freshly grated Parmesan (for serving)

Steps

1. Preheat the oven to 200
2. Toss the tomatoes (both fresh and canned) with just enough olive oil to lightly coat, then spread out in an even layer onto a rimmed sheet pan or large baking dish. Season with salt and pepper, to taste. Roast for 25-30 minutes, until the tomatoes have burst and are just beginning to shrivel. Remove from the oven, tent loosely with aluminum foil, and set aside.
3. Meanwhile, add olive oil to a heavy-bottomed sauce pot. Heat over medium heat until the oil begins to shimmer. Add the onion and cook, stirring occasionally, until it begins to sweat and soften.
4. Add the garlic, stir to combine, and continue cooking for another few minutes until the garlic is golden.
5. Add the roasted tomatoes (including all of the cooking liquid in the pan), tomato paste, sugar and stir to combine.
6. Turn the heat down to low, partially cover the pot with the lid (leaving about a 1-inch gap) and let simmer for at least 25 minutes – and up to an hour – stirring infrequently as the sauce cooks.
7. Remove the pot from the heat and let cool for 10-15 minutes.
8. Option: Transfer the sauce to a blender (or use an immersion blender) or use a potato masher and blend until the sauce reaches your desired consistency.
9. Stir through the basil.

Cherry, White Chocolate & Orange Syrup Cake

INGREDIENTS

• 300g cherries, pitted, finely chopped
• 150g white chocolate baking chips, chopped into 1cm pieces
• 1 cup (150g) self-raising flour, sifted, plus 1 tbs extra
• 225g unsalted butter, softened
• 100g caster sugar
• Finely grated zest of 1/2 lemon
• 4 eggs
• 100g almond meal
• 1 tsp baking powder

 For the syrup

• 1 orange, juiced
• 50 g caster sugar

METHOD

1. Preheat the oven to 170°C. Grease and line a 20cm springform cake pan with baking paper
2. In a large bowl, beat the butter, caster sugar and lemon zest with electric beaters for 3-5 minutes until thick and pale
3. Add the eggs, 1 at a time, beating well after each addition. Fold in flour, almond meal, baking powder and a pinch of salt, then stir through the white chocolate and cherries. Spread mixture into pan
4. Bake for 20 minutes, then reduce oven to 160ºC and bake for a further 50-60 minutes until light golden and cooked through (cover loosely with foil if cake is browning too quickly).
5. Meanwhile, for the syrup. Place all the ingredients in a saucepan over low heat, then cook, stirring, for 1-2 minutes until sugar has dissolved. Increase heat to medium and cook for a further 1-2 minutes until thick and syrupy.
6. Pierce cake all over with a skewer, then drizzle over warm syrup. Cool slightly, then remove cake from the pan and cool completely before serving.

For the syrup: While the cake is cooking, make the syrup. Place the orange juice and sugar in a saucepan. Stir until mixed and bring to the boil. Allow to boil for just 1 minute, then remove from the heat and set aside.

Recipe - Pomegranate Molasses Chicken

 

Ingredients

• 4 part pomegranate molasses
• 2 part pomegranate juice
• 2 part honey (or maple syrup)
• 1 part balsamic vinegar
• 1 part lemon juice
• 1 clove garlic finely grated
• Salt and Pepper
• Olive Oil
• Pomegranate seeds

Note: the above will cover 1 x chicken maryland

Dressing – Green Goddess

 

Ingredients

• 2 cloves garlic
• 2 shallots
• 1 cup spinach
• 1 cup parsley
• ¼ cup nuts
• 1/4 cup nutritional yeast
• 3 limes juiced
• ¼ cup rice wine vinegar or mirin
• ½ cup olive oil
• Salt and pepper

Method

1. Use food processor to blend.
2. Add oil in a smooth stream until you're happy with consistency
3. Season
4. Adjust flavours to your liking

Source: @Katcancook on tic toc

 

 

Pesto - Using Basil or Parsley

 

Ingredients

• 1 cup basil or parsley
• 1 cup baby spinach
• 1 tbsp or more toasted pine nuts
• 3 garlic cloves
• 1/4 cup or more parmesan
• 1 heaped tbsp feta

Method

1. Use food processor to blend.
2. Add oil in a smooth stream until you're happy with consistency
3. Season
4. Adjust flavours to your liking

Recipe - Yoghurt citrus cake with gin syrup

 

Ingredients

• 125g unsalted butter, softened
• 220g (1 cup) caster sugar
• 3eggs
• 1 lime, zested
• ½ lemon, zested
• 225g (1½ cups) self-raising flour
• 50g almond meal
• 200g (¾ cup) Greek-style yoghurt
• 2 tbsp demerara sugar
• whipped or pouring cream, to serve

Gin syrup

• 155g (¾ cup) caster sugar
• ½ lime, juiced
• ½ lemon, juiced
• 2 tbsp gin 

Instructions

1. Preheat the oven to 180°C. Grease a 20 cm square cake pan and line with baking paper.
2. Using electric beaters, cream the butter and sugar in a large bowl until pale. Beat in the eggs, one at a time, beating well after each addition. Gently fold in the zests, flour and almond meal, then the yoghurt. Transfer mixture to the prepared cake pan and smooth the surface, making a slight dip in the centre to help it rise more evenly. Bake for 35 mins or until a skewer inserted into the centre of the cake comes out clean. Cool slightly before using a skewer to poke about 30 holes into the top of the cake.
3. Meanwhile, to make gin syrup, place 60 ml water, sugar and juices in a small saucepan over medium heat. Simmer, stirring to dissolve sugar, for 5 minutes or until slightly reduced. Stir in the gin.
4. Spoon the hot syrup evenly over the cake, trying to prevent it running down the edges of the cake. Sprinkle over the demerara sugar. Allow the cake to cool in the pan, before cutting into squares and serving with cream.

Source

Recipe Risoni pasta salad with asparagus and sicilian olives

 

Serves: 6

Note: Can swap the risoni for rice or quinoa for a gluten-free option.

Ingredients

• 300g risoni
• 2 bunches asparagus, woody ends trimmed, cut into 3cm pieces
• 200g green sicilian olives pitted and sliced
• 1 yellow capsicum, seeded, chopped
• 100g fetta
• 1/2 cup coarsely chopped dill
• 1/4 cup finely shredded basil

 

Dressing

• ½ cup extra-virgin olive oil
• ½ cup lemon juice (about 2 lemons)
• 3 tablespoons honey or maple syrup
• 1 tablespoon Dijon mustard
• 2 cloves garlic, roughly chopped
• ¼ teaspoon fine sea salt
• 10 twists of freshly ground black pepper

 

Method

1. Make the dressing by placing all dressing ingredients in a screw-top jar. Seal and shake to combine. Season.
2. Cook the risoni in a large saucepan of boiling water following packet directions or until al dente, adding the asparagus for the last 1 min of cooking. Drain reserving some pasta water.
3. Immediately drizzle the dressing over the risoni mixture and gently toss to combine
4. Add the sicilian olives, capsicum and fetta
5. When totally cooled, add the dill and basil

 

Recipe - Silvia Colloca's Golden Syrup Chocolate and Oats cookies

The cookie dough that takes 5 minutes to make and 10 minutes to bake!

Ingredients

• 110 gr butter
• 5 tablespoons of golden syrup
• 1 scant teaspoon of cinnamon
• Pinch of salt
• 170 gr (1 cup and 1/3) of self-raising flour
• 1/2 cup (about 50 gr) of rolled oats.
• 1 egg
• 1 small handful white chips
• 1 small handful dark chocolate chips

 

Method

1. Preheat over to 170 Celsius
2. In a small pot, over very low heat, melt 110 gr (1/2 cup) of butter with 5 tablespoons of golden syrup and 1 scant teaspoon of cinnamon and a pinch of salt.
3. Sift 170 gr (1 cup and 1/3) of self-raising flour and add 1/2 cup (about 50 gr) of rolled oats. Mix the butter in and add 1 egg.
4. Add 1 small handful each of white and dark chocolate chips.
5. Shape to form a slightly sticky dough.
6. Divide the dough into 8 little balls and place them on a oven tray lined with baking paper, well distanced apart.
7. Bake for about 10 minutes or until the cookies develop a very light tan.

Recipe - Winter Greener Warmer Soup

Ingredients: 

• 2 tbs olive oil
• 1 brown onion, finely chopped
• 2 celery sticks, finely chopped, leaves reserved
• 1/2 small savoy cabbage, shredded
• 2 small zucchini, finely chopped
• 8 cups (2L) salt-reduced chicken stock
• 300g broccoli, cut into small florets
• 1 cup (120g) frozen peas
• 400g can cannellini beans, rinsed, drained
• 1/3 cup (25g) finely grated parmesan

 

Method

1. Heat oil in a large heavy-based saucepan over medium-high heat. Add the onion and cook, stirring, for 2 mins or until onion softens slightly. 
2. Add the celery and cabbage. Cook, stirring, for 5 mins or until cabbage wilts. 
3. Add the zucchini. Cook, stirring, for 2 mins or until heated through. 
4. Add stock and bring to the boil
5. Add the broccoli, peas and cannellini beans. Reduce heat to medium. Simmer for 3 mins or until broccoli is bright green and tender crisp. Season
6. Ladle the soup among serving bowls. 
7. Sprinkle with the parmesan and reserved celery leaves.

Source

Recipe - Chocolate and hazelnut upside-down pear cake

Ingredients

• 125g butter, chopped
• 1 cup (220g) brown sugar
• 3 Coles Australian Free Range Eggs
• 3/4 cup (110g) plain flour
• 1/3 cup (50g) self-raising flour
• 1/2 cup (60g) hazelnut meal
• 1/4 cup (25g) cocoa powder
• 1/2 tsp bicarbonate of soda
• 1/3 cup (80g) sour cream
• Chopped hazelnuts, toasted, to serve

CARAMEL PEARS

• 5 small firm pears, peeled
• 1 cup (220g) brown sugar
• 2 cinnamon sticks or quills
• 2 whole star anise
• 1 tsp vanilla bean paste
• 200ml thickened cream
• Pinch of salt

 

Method

• STEP 1 To make the caramel pears, place the pears and sugar in a medium saucepan. Pour over enough water to cover the pears. Add the cinnamon, star anise and vanilla. Place over high heat and bring to the boil. Reduce heat to low. Cover with a disc of baking paper to help keep pears submerged in the poaching liquid. Simmer for 1 hour or until the pears are tender.
• STEP 2 Carefully use a metal spoon to transfer the pears to a heatproof bowl. Bring syrup in the pan to the boil over high heat. Cook, stirring occasionally, for 10 mins or until the sauce reduces by three-quarters. Reduce heat to medium. Add cream and cook for a further 5 mins or until caramel sauce thickens. Add salt and stir to combine. Set aside for 10 mins to cool. Transfer to a heatproof bowl and place in the fridge for 1 hour to chill.
• STEP 3 Preheat oven to 160°C. Grease a 20cm (base measurement) round cake pan and line the base and side with baking paper. Cut the pears in half lengthways and arrange, cut-side down, over the base of the prepared pan.
• STEP 4 Use an electric mixer to beat the butter and sugar in a large bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Add the combined flour, hazelnut meal, cocoa powder and bicarbonate of soda. Stir to combine. Add the sour cream and stir to combine. Spoon the mixture over the pear in the cake pan and smooth the surface. Bake for 1 1/4 hours or until a skewer inserted in the centre comes out clean. Set aside in the pan for 30 mins to cool slightly before turning onto a serving plate.
• STEP 5 Drizzle the cake with caramel sauce. Sprinkle with the hazelnut. Cut into wedges to serve.
• Serve with double cream or dollop cream.

source

Recipe - Easy Fish & Chickpea Stew

Ingredients

• 280g jar chargrilled peppers (capsicum)
• 600g fish
• 2 x 400g cans diced tomatoes
• 400g can chickpeas
• 60g baby spinach or other greens.

Method

1. Drain 280g jar chargrilled peppers (capsicum), reserving 1 tbs oil. Coarsely chop the capsicum
2.  Heat the reserved oil. Add 600g fish, cut into 3cm pieces. Cook, turning occasionally until golden. Add capsicum, 2 x 400g cans diced tomatoes and a 400g can chickpeas, rinsed, drained. Bring to the boil, reduce heat to low. Simmer for 10 mins, stirring occasionally or until sauce thickens and the fish is cooked through. Remove from heat.
3. Stir in 60g baby spinach or other greens.

These are a few of my favourite dressings

 Great with stone fruit, bocconcini, rocket and asparagus

• 2 tsp Dijon Mustard
• 2 tbs Apple Cider Vinegar
• 1/4 cup olive oil
• Orange Marmalade (to taste)

Recipe - The Best Homemade Cinnamon (or Nutella) Rolls Ever

 

Servings 12

Prep Time 2 Hours

Cook Time 14 Minutes

Total Time 2 Hours 14 Minutes

 

INGREDIENTS

• Dough
• 1 cup warm milk
• 1 tablespoon instant dry yeast
• 2 tablespoons white granulated sugar
• 1 teaspoon salt
• 3 tablespoons salted butter softened
• 1 large egg
• 3 cups all-purpose flour

Filling

• 1/2 cup salted butter melted
• 1 cup brown sugar
• 2 tablespoons ground cinnamon

or, for the filling, just use nutella

INSTRUCTIONS

1. In the bowl of a stand mixer, combine warm milk, yeast, sugar, salt, butter, and eggs. Add in flour. Using a dough hook, turn the mixer on to a low speed.
2. Once the flour starts to incorporate into the dough, increase the speed to a medium range. Add more flour as necessary so that the dough pulls away from the sides of the bowl. The dough mixture should be tacky, but not stick to your hands. It should be soft. Add more or less flour until the dough reaches the desired consistency. The amount of flour you add in bread making is always an approximation and you should go by feel.
3. Transfer the dough to a lightly greased mixing bowl. Cover with a towel and let rise until double in size, about 1 hour.
4. Lightly grease a baking sheet. Punch down the dough and roll into a 12inch by 18inch rectangle.
5. Brush the dough with 1/2 cup melted butter. In a small bowl, combine the brown sugar and cinnamon. Sprinkle on top of the melted butter. Roll up tightly lengthwise so you have one long roll. Use plain dental floss or a sharp knife to cut the dough into 12 one-inch slices.
6. Place the slices onto a lightly 9x13 pan. Cover and let rise 30 to 45 minutes.
7. Preheat oven to 325 degrees. Bake the rolls for 14 minutes, or until just kissed with brown on top.
8. While the cinnamon rolls are baking, make the cream cheese glaze by using a hand mixer to whip together cream cheese and butter in a bowl until light and fluffy. Whip in powdered sugar and vanilla extract. Add enough milk to achieve a drizzle-like consistency.
9. Frost the rolls while still warm. Serve immediately or cool and store. Stays good for 4 to 5 days.

 

Source and make ahead instructions