Category

Recipes

WHOLE BAKED CAULIFLOWER

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A few weeks ago we had a cauliflower to use. The BBQ was on so I took a chance and it worked.

INGREDIENTS
1 x cauliflower
Chilli oil
Garlic
Salt & pepper

METHOD
Place the cauliflower in a large roasting tray.
Marinade with some chilli oil and pre chopped garlic, then season with salt and pepper.
Bake at 200C for around 45 minutes. (Also works in an oven).

Either break up and serve warm or chop, keep in the fridge and use in salads/wraps throughout the week. When I baked this one in the oven I had some bulbs of garlic in the fridge so threw them in too.

CHUCK IT ALL IN CHICKEN TRAYBAKE

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I make this at least once a week, purely because it takes no time at all and uses up loads of leftover veggies. Plus it’s a pretty balanced meal too.
Serves 2

INGREDIENTS
4 chicken thighs
1 medium potato
½ large sweet potato
½ courgette
1 red pepper
½ onion
Chopped garlic
Paprika
Turmeric
Rapeseed oil
Salt & black pepper

METHOD
Marinade the chicken in the garlic, paprika and turmeric for 2 hours or overnight if you can.
Preheat the oven to 180C
Slice the courgette into fairly thick slices
Chop the potato and sweet potato
Roughly chop the pepper and onion
Place all the veg into an oven tray, season with herbs, salt & pepper and a dash of rapeseed oil.
Make four spaces for the chicken thighs and place them in the tray too
Bake for 20 minutes.
Stir the veg to ensure it is brown on all sides.
Increase the oven temperature to 200C and bake for another 20 minutes.
Serve and enjoy.

MUMS CREAMY CHICKEN RISOTTO

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Mum is a lover of really easy meals. And being a mum myself I now know why. This isn’t like the traditional risotto you have to continuously stir, it’s adapted so you can out the lid on and come back when it’s pretty much done.

INGREDIENTS
1 tbsp rapeseed oil
2 medium chicken breasts (roughly 500g)
1 onion
350g arborio rice
1 packet of chicken flavoured cup of soup
1/2 a chicken stock cube
4 cups of boiling water (1L)
1/2 cup of frozen peas (100g)
1/2 cup of single cream
Black pepper
Dried mixed herbs
Parmesan cheese

METHOD
Heat the oil in a large pan over a medium heat.
Brown the chicken and onion with some black pepper and dried mixed herbs.
Add the rice and stir for 1 minute.
Add the cup of soup mix, stock cube and water. Stir.
Turn down the heat, cover and simmer for 15 minutes. Stir occasionally to avoid sticking.
Add the peas and cream and cook uncovered for a further 5 minutes. If the risotto is starting to stick, loosen with a dash of extra water.
Serve with a sprinkle of black pepper and grated parmesan cheese.

ICED COFFEE SHAKE

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Due to popular demand. And endless sunshine. It’s an easy one

INGREDIENTS

1 scoop vanilla protein (whey or vegan)
Ice
150ml milk of your choice
Water
Coffee

METHOD
Boil the kettle
Melt 1 teaspoon of coffee with a dash of water
Put all ingredients into a blender
Blend

SUMMER SHAKE

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I’m always asked about protein shakes. Yes they are a healthy part of our diet and can be a convenient way to get protein in. Here’s a quick recipe. This one works best with a fruit flavoured powder.

INGREDIENTS

Ice
Water
1 scoop banana whey
Handful of spinach
2 pineapple rings
Semi skimmed milk

METHOD
Blend

CHICKEN BROWN RICE

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This recipe has been shared with us from a friend @supasparks It’s the perfect one pot meal and you can up the spice if you like it extra hot. Or drop it right down if you if you’re kids aren’t a fan. It makes enough for 4 generous portions.

INGREDIENTS

6 chicken thighs, skinless & boneless, diced
1 mug of white basmati rice
2 mugs of tap water
2 medium onions, roughly chopped
1 medium tomato, roughly chopped
1 tsp chilli powder
2 tsp salt
1/4 tsp cinnamon
1/4 tsp black pepper
1 tsp ground cumin
1 tsp ground coriander

METHOD

In a large pot (preferably oven proof with a lid) fry the onion in a teaspoon of oil until it’s gone black. It will also leave a residue on the pan. It’s not burnt just blackened.
Add the tomato, ginger and garlic and cook for around 8 minutes.
Preheat the oven to 180C.
Add the chicken, salt and chilli powder and cook for a further 10 minutes.
Add the water and bring to the boil.
Then add the spices.
Rinse the rice under warm running water until it runs clear.
Add the rice to the pot. Stir.
Cover the pot with the lid or tin foil.
Place in the oven for around 20 minutes. Remove and check, if it’s a little dry add a dash of water to loosen.
Serve with mango chutney and mint yoghurt.

ZUCCHINI SLICE

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A true Australian staple as a kid. Hot or cold. At a BBQ or in your lunch box. Keeps in the fridge for 3 days.

INGREDIENTS
400g Zucchini / Courgette for those in the U.K. (about 2 medium ones)
5 free range eggs
100g of bacon pieces or sliced ham
1 Onion
150g Self raising flour
120g Cheddar cheese
60ml veg oil

METHOD
Preheat the oven to 170C.
Line a pan with baking paper (roughly 20cm x 30cm. Many roasting trays are about this size).
Finely chop the onion and grated the zucchini and cheese.
Whisk the eggs in a large bowl.
Add the flour and stir until combined.
Mix in the remaining ingredients and season with black pepper.
Pour into baking tray and cook for around 30mins.
A butter knife should come out clean when checking if cooked and it should be lightly brown on top.
Once cooled cut into bars. Serve cold, it’s much better and less gooey.

CURRIED SAUSAGES

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A family classic passed down from my nanna, to mum and now to me and my sister.

INGREDIENTS
1 large onion
1 small apple
1 teaspoon salted butter or margarine
1 teaspoon curry powder
1 teaspoon plain flour
1 cup (250ml) water
1 desertspoon strawberry jam
1 dessertspoon chutney
1 dessertspoon tomato ketchup
1 teaspoon sugar
handful sultanans
8 sausages of any flavour (i used half pork and half beef)

METHOD
Preheat the oven to 180C.
Roughly chop the onion and apple, discarding the core.
Add the butter/margarine, onion and apple to a pan on a medium heat and cook stirring occasionally until brown. If you have a pan that is oven proof then use that (as this will go in the oven later).
While that’s cooking on the hob, cook your sausages under the grill or in the oven.
Mix the curry powder and flour with a dash of water to a smooth paste.
Add this, the water, jam, chutney, tomato ketchup, sugar and sultanas to the pan once the onions and apple have browned.
Turn the heat down to low, stir until combined and after 2 minutes turn off.
Once the sausages are cooked, slice them into circles and add to the mixture. Stir to combine.
Place the mixture in a baking dish (or use the pan you have from the beginning if it’s oven proof) in the oven for 20 minutes until bubbling.
Serve with mashed potato or rice.
TIP: When making mash I leave the skin on as it adds extra fibre and just deal with it being a little lumpy.

BOMBAY SLAW

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This is a recipe that was a favourite at my previous job at Gather & Gather I always make it for BBQs with friends and family and so many people love it, I hope you do too.

INGREDIENTS

1 red cabbage
1 white cabbage
4 red onions
6 carrots
1 bunch of coriander
Juice of 4 limes
300ml sweet chilli sauce
250g Bombay mix
2 tbsp toasted pumpkin seeds
Salt and black pepper

METHOD

Evenly shred all the vegetables and grate the carrot. Pour in the lime juice and sweet chilli sauce.
Marinate in the fridge for at least 2 hours.
Toast the pumpkin seeds over a low heat until they start to pop.
Stir through the Bombay mix and coriander, Top with the pumpkin seeds.
Serve.

NOTE: don’t stir the Bombay mix in too long before serving or it will go mushy.

CITRUS SLICE

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Makes 12 portions

INGREDIENTS
BASE
175g plain flour
50g coconut flour (or another fine flour like rice flour)
85g caster sugar
140g unsalted cold butter, chopped up
1 tbsp milk

TOPPING
Zest of 3 lemons or limes
Juice from 4 lemons or limes (TIP: zest them first)
3 medium eggs
200g caster sugar
25g plain flour

METHOD
Preheat oven to 180C
Line a 21 or 22cm square, shallow baking tin with baking parchment.
Put the flour, coconut flour and sugar in a bowl with the butter and rub with your fingertips until it’s like fine crumbs. Stir in the milk with a butter knife.
Tip into the tin and press down evenly.
Bake for 15-20 mins until golden.
Remove the tin and lower oven to 160C.
Mix the lemon/lime juice and eggs together
Combine with the sugar, flour and zest. Whisk
Pour over the base, then bake for 10-15 mins until set.
Cool in the tin, then slice.
Store in the fridge or freeze for later.