One Pan Wonder: creamy braised butterbeans with leek, bacon, zucchini and tomato

Creamy braised butterbeans with leek, bacon, zucchini, and cherry tomatoes. A satisfying one pan meal that requires very few brain cells to produce, but is big on flavour and satisfaction.

I like to cook dishes like these when I'm tempted to order in, but know I needn't (do better, Mel).

Ingredients

1/2 leek, sliced into 1cm rounds

1 knob butter

1 rasher middle bacon, sliced into matchsticks

1 stalk celery, finely chopped

1 tin butterbeans, rinsed

1 cup chicken stock

1 handful small cherry tomatoes (or regular cherry tomatoes, halved)

1/2 zucchini, sliced into 1/2cm rounds

To serve:

A handful flat leaf parsley, finely chopped

Parmesan, microplaned

1/4 lemon, zested

salt and black pepper, to taste

Method

Soften half a leek sliced into rounds in butter for 1-2 minutes on medium heat, then add in a handful of sliced bacon and a stalk of celery, finely chopped.

Once the celery is translucent, add in a tin of rinsed butterbeans, a cup of chicken broth, and allow to simmer for 10 minutes.

Add in a handful of small cherry tomatoes. When everything starts to soften as one (another 10-15 mins), use the back of a wooden spoon to gently smoosh some of the beans and tomatoes to help it all amalgamate.

Add the sliced zucchini and season to taste with salt and black pepper. Simmer until the broth and beans come together happily in a thick saucy consistency (you'll know).

Finish with finely chopped flat leaf parsley, grated Parmesan, lemon zest, and a subtle blessing of olive oil.

Serve with good bread. We like that stuff.

P.s the super cool blue pan was a gift from Our Place. 💙

Sichuan Spiked Ginger Pork

We all need those recipes we can go to when we are short on time or inspiration, to deliver something delicious, every time. It’s a good way to minimise the temptation to order in, too.

I love this easy pork mince dish, spiked with humming, numbing Sichuan pepper, crunchy celery, and heaps of ginger. It's a cinch to make and can be folded through noodles (I’m loving Korean sweet potato noodles, aka. dangmyeon), or served over steamed jasmine rice. I like to add a little omelette action on the side, which gives the dish a little more body and protein satisfaction.

Serves 2.

Ingredients

2 stalks celery, diced into 1cm cubes

1 thumb-sized piece of ginger, peeled and julienned, plus a little more for garnish

1 clove garlic, minced

1/4 brown onion, finely diced

300g pork mince

3 tbsp Shaoxing cooking wine

2 tbsp soy

1/2 tsp sesame oil

Ground white pepper

Sichuan peppercorns

Sichuan pepper oil (aka prickly ash oil)

Sesame seeds, to garnish

Optional

Finely sliced veg. I used a mandoline so that everything is super fine, as I usually let the residual heat from cooking wilt the veg a little, so that there’s still a little texture going on. I like to use mushrooms (in this case, baby King Browns), and zucchini, but you could throw in squash, asparagus, sliced snow peas, etc.

You can also do like I do, and add in an omelette. In this case, I make a thin omelette, rolled it and sliced it, before folding it into my noodles.

Method
In a pan on medium-high heat, sweat finely diced onion, garlic, and ginger in a tsp neutral oil, for 1-2 minutes until the onion is translucent. Add diced celery and stir fry for another minute or so (you want to keep a little crunch for texture). Remove all contents from the pan and return the pan to heat. Add the pork mince with a little oil, and brown the mince.

Add back the aromats you set aside. Add in soy, shaoxing, and sesame oil to taste. Season with ground white pepper, Sichuan pepper. 

At this point, I like to add finely sliced veg like baby King Brown mushrooms and/or zucchini and let them wilt in the residual heat. Remove pan from heat, add a splash of Sichuan pepper oil, garnish with more fresh ginger, and sesame seeds. 

Fold through noodles like these Korean sweet potato ones - I like them because they have a bouncy chew and are conveniently low carb if you’re looking to balance that part of your meal out. You can also serve this minced wonder over steamed jasmine rice and add an omelette or fried egg to seal the deal.

Guanciale stuffed cabbage with roasted grapes and cashew cream

When fridge clean outs go right, you get guanciale stuffed cabbage with roasted grapes and cashew cream.

This recipe is a more a “recipe”. That is, a loose list of suggestions that you can adjust based on what you may have in your fridge or cupboard… don’t feel completely wed to what I’ve used, the whole point is to use what you have. If your cabbage is a different variety. If you’re pescatarian and you’d prefer to use tinned achovies instead of guanciale. If you have almonds or pistachios instead of cashews. Just taste, adjust and you’ll figure it out!

The elements that make this dish work are:

• Charring the leaves. It adds depth of flavour, texture and a slight smokiness.

• Guanciale adds salt, fat and body to the end result.

• Chicken stock helps to steam and soften the leave, speeding up the cooking process. Water will totally suffice.

• Grapes add acidity, a sweet and sour punch. You could sub that element out with adding pickles to the final dish… I’m thinking pickled red onion.

• The cashew cream adds a saucy element to bring it all together. A slick of Greek yoghurt, seasoned with salt, perhaps spiked with preserved lemon would also work beautifully.

Ingredients

A wedge of drumhead cabbage

50g guanciale, sliced

1/4 brown onion, sliced

1 small bunch grapes

1 cup chicken stock

Cashew cream

1/2 cup dry roasted cashews

1/4 cup water

2 tbs olive oil

1 tbs white miso

Lemon juice

salt flakes

Method
Preheat an oven to 210c. Heat a cast iron or heavy based pan on high. Once hot, add oil and char the cut edges of the cabbage. Set aside.

When cool enough to handle, gently tuck slices of guanciale and onion between the leaves of the cabbage. You could add soft herbs, garlic, anchovies, the aim of the aim is to add flavour and fat… how you go about that is up to you!

Transfer to a baking tray, pour over the chicken stock and add the bunch of grapes. Roast until the inner leaves become tender, about 45mins, turning the heat down to 190c at 30mins.

Blitz the ingredients for the cashew cream and season to taste. Add more water if the cream is too thick, more cashews if you’ve overdone it.
To serve, slick the cashew cream on a plate, gently place the wedge on top and dress with a generous drizzle of olive oil, salt and lemon juice.

3 Ingredient Veggie Wraps

Sure, lunch wraps are cheap and accessible to buy from the supermarket, but if you’re caught short, or just prefer making them yourself to keep your food a bit simpler, this is one recipe you’re going to want to bank. The best thing, is all you need are 3 ingredients: spinach leaves, porridge oats and chickpea (besan) flour.

They’re soft, pliable and super easy to fill with your favorite lunchtime combo, or use them as a tortilla alternative to a DIY taco night for something different. Doesn’t hurt that you’re jamming a portion of veggies in there without anyone really noticing!

Ingredients (makes around 6)

2 cups instant oats

2 cups water

100g baby spinach

1/2 cup besan (chickpea) flour

Method

Soak oats in water for 10 minutes.

Add this oaty mess (all of it) to a nutribullet and blitz till smooth. Add spinach, pulse to combine, then besan flour, pulse again until smooth.

Add more water to loosen the mixture if required. You're looking for a crepe batter consistency.

Season with salt and pepper.

To cook, pour a thin layer of batter in a pre-heated non stick pan on medium heat. Do not flip till the edges start to curl, because these babies are super soft and will break apart if flipped too early. Cook on both sides till tender and cooked through.

Slow Roasted Cabbage with Miso Yoghurt Dressing

If you’re after a vegetarian side with a bit of heft, this is a great one to add to your arsenal. The cooking process adds a meatiness to the texture of the dish making it feel substantial and earthy, while the finish gives the outer leaves a nuttiness, and a satisfying caramelised crunch.

Ingredients

1 head cabbage (I used Savoy), outer leaves removed and thoroughly washed

1 knob butter

To finish

1 knob melted butter

25ml sherry vinegar (or a vinegar of your choosing)

1 cup Greek yoghurt

White miso

Togarashi or furikake, to garnish (you can also top it with chopped nuts, herbs or a chimmichurri

Method

Preheat the oven to 140c. Using a small paring knife, careful cut some of the core from the cabbage, around the size of a golfball. The purpose of creating a small space in the base, is so that the cabbage can take in the steam and cook properly.

Find an oven friendly pot/baking vessel with a lid that fits the cabbage snugly, and place the cabbage in. Fill with water to halfway, top with the knob of butter, cover with baking paper and the lid. Place the cabbage in the oven for 4 hours on 140c.

Remove the cabbage from the oven and drain the water out completely. Turn the oven up too 200c. Combine the melted butter and vinegar (about equal parts) in a small bowl and brush the mixture over the top of the cabbage. Pour over any excess and place the cabbage back in the oven, uncovered, until crisp and bronzed.

To serve, combine the yoghurt with white miso, to taste. Miso yoghurt is a total game changer: it adds a supreme savoury quality to any dish you add it to, try using it as a salad dressing, or finishing roast veggies with a dollop of this white gold!

Spread the miso yoghurt on the base of a serving dish. Carve the cabbage into wedges, place on top and garnish with furkiake, or any garnish of your choosing.

Kuku Sabzi - Persian Green Omelette

This verdant Persian omelette is more veg than egg, and it should absolutely make it into your mid week dinner or weekend brunch repertoire. What I love about this dish and Middle Eastern cooking in general is its incredible combination of heady spice, generous textures and a beautiful balance of sweet, bitter, fresh and rich. The deeply savoury flavours are studded by pops of tart sweetness from the barberries, and the radicchio adds a bitter edge of depth and dimension to round out the herbaceous flavours.

There are many ways to make this recipe your own, and this one is by no means the most authentic recipe you’ll find, but that’s the beauty of trying it out and tweaking it over time. The eggs in this dish are just there to set the herbs and vegetables, so it’s a great one for those who don’t like the egginess of a classic frittata.

Ingredients

1 large brown onion, peeled and chopped

3 cloves garlic, finely chopped

1 bulb fennel, coarsely chopped

1 big handful of radicchio, thinly sliced (for a less bitter edge, you could also use kale or silverbeet)

For the egg mixture

7 large eggs

1 cup flat leaf parsley, leaves picked and chopped

1 cup dill, chopped

1 cup coriander leaves, chopped

1 tbsp ground turmeric

1 tsp ground black pepper

1/2 tsp cinnamon

1 handful barberries or raisins

Butter

Oil

Salt flakes

To garnish

Chopped tomatoes, flat leaf parsley, sumac, yoghurt, lemon, sesame seeds

Method

In a heavy based frying pan on a medium heat, add a good slug of vegetable oil and the onion, garlic, fennel and radicchio. Sweat for 10-15 minutes until cooked through, glossy and beginning to caramelise. Remove the vegetables from the pan and transfer to a bowl to cool a fair bit (too hot, and the eggs will start to cook before you want the to). Once cooled, drain any excess liquid from the vegetables.

In a blender, add the eggs, parsley, dill and coriander with a good pinch of salt. Blitz into a verdant green smoothie-looking mixture.

Into the cooled and drained vegetables, add the turmeric, pepper and cinnamon and combine thoroughly. Gently fold in the egg mixture, along with the barberries.

In a deep non stick pan with about a 23cm diameter on medium heat, add a large knob of butter and good slug of vegetable oil and melt. Swirl to coat the pan (including the sides), and once the butter is bubbling. You can test whether the oil is hot enough by adding a teaspoon of the mixture in. If it sizzles, you’re good to go. Pour in the egg mixture and tap the pan gently to remove any air bubbles.

Reduce the heat to medium/low and allow the mixture to set. When you can see a crust forming around the sides, gently edge a knife around the sides to release it from the pan, so it can continue to crisp up and form a shell on the outside. Cook for a further 15-20 minutes, or until set.

If you’re feeling confident, pop a plate over the top of the pan and flip out your omelette (be careful, as the hot oil will drip out), then gently slide it back into the pan to seal the other side briefly. Otherwise, if you’re not ready to try this out, you can pop the pan into the oven at 180c to set the top. Remove when it has a stiff jiggle going on.

Serve, turned out on a plate and garnish with yoghurt (or labne), a pinch of sumac and sesame, and some chopped tomatoes and parsley, dressed in olive oil, lemon and a good pinch of salt.

Pistachio green sauce

Cool weather means rich, low and slow cooking. A favourite at our place is a classic Italian-style pork shoulder, poached in spice-infused milk. But whether it’s meat or veg, rich food needs a little lightness and acidity. This pistachio and herb sauce is a cinch to make, and can be used to bring balance to a slow roast chook, pork, veg…easy does it!

This recipe was inspired by my super overgrown amounts of parsley and mint in the garden right now. They’re fed by the compost we make from our vegetable trimmings in the kitchen. Full circle stuff is satisfying, and achievable, even in small spaces.

Ingredients

1 cup shelled pistachios, toasted and chopped (you could also try it with other nuts, like hazelnuts, walnuts or almonds)

2 handfuls parsley, leaves picked and finely chopped (I used one each of curly and flat leaf)**

1 handful mint, leaves picked and finely chopped

1 lemon, zested

1 cup olive oil

2-3 tablespoons hot sauce (to taste)

salt and pepper to season

Method

In a bowl, combine the toasted, chopped pistachios, finely chopped herbs and lemon zest. Juice the lemon and pour over the herbs, then toss to combine. Add the olive oil gradually, while stirring, until everything is combined and generously coated. Add hot sauce, salt and pepper to taste, adjusting for acidity and balance. This is one of those recipes that relies on adjusting to your preference, rather than adhering to the rules. Lemons yield more or less juice, your olive oil may be fruitier or more neutral… so just taste and adjust as you go. Set aside from an hour or two before serving, to allow the acid to break down the herbs and the flavours to develop. Serve with your favourite roasted or slow cooked meat or veg.

Notes: if you wanted to go fancy lazy, you could add this all to a blender and make a smooth sauce. Add capers and toasted fennel seeds if serving with a whole roasted fish… treat this as a basic recipe you can own.

**make sure you compost your green offcuts responsibly! The herbs I used were from my garden, which is nourished by the compost I make from my veggie scraps.

Silverbeet with Chickpea, Chilli & Lemon

You want quick, simple, cheap and healthy? You’ve come to the right place. This is a regular mid week favourite and a classic from Joe’s family, amended slightly to maximum yum. It’s also vegan and gluten friendly as well.

Ingredients

1 large eschallot (or a small brown onion), peeled and finely sliced⁣⁣⁣
2-3 cloves garlic, peeled and smashed⁣⁣⁣
2-3 bird’s eye chilis, finely sliced⁣⁣⁣
1 bunch silverbeet, stems chopped finely, leaves more roughly⁣⁣⁣
1 tin chickpeas, drained and rinsed⁣⁣⁣
1 lemon, zested and juiced⁣⁣⁣
2 tbsp olive oil⁣⁣⁣
Salt flakes⁣⁣⁣
Black pepper⁣⁣⁣
Pinch freshly grated nutmeg or cinnamon (optional)⁣⁣⁣

Method
In a large pan or pot on a moderate heat, add about a tbsp of the olive oil and sauté the eschallot, garlic and chilli for 1-2 minutes, or until the eschallot is translucent. Add the finely chopped stalks and cook for a further 3-4 minutes, or until slightly softened. Add the chopped silverbeet leaves and give everything a good stir to combine and then wait for the leaves to wilt and cook down. Add the chickpeas, combine well. Once the leaves are cooked down to your liking (you may want to keep it a bit fresh and crunchy, or stew until really tender; cook’s choice), remove the pan from heat and add the lemon juice and most of the zest (reserve some for garnish). Combine well and season with salt and freshly cracked black pepper to taste. You can also grate a little nutmeg or cinnamon (or both!), to amp up the dimension, if you have it. ⁣⁣⁣
⁣⁣⁣
To serve, place the silverbeet onto a bowl, dress with olive oil, salt flakes and remaining lemon zest.⁣ Great as a stand-alone dish, but just as ideal as part of a bigger dining picture. For the train spotters, that is indeed a lime prop, but in all honesty, you could use that instead of lemon and be fine.

Pineapple Hot Sauce!

We are obsessed with hot sauce in our house (and if you haven’t seen Hot Ones on Youtube, you don’t know what you’re missing). This is a super simple one to make, just remember to ‘burp’ it daily, to avoid a spicy explosion on your kitchen bench!

This is a super simple hot sauce recipe using pineapple and Habanero chilis. Habaneros are ideal because of their fruity heat, but you can also use birds’ eye chilis if you can’t find them. The basic idea is that the sugar in the pineapple and chilli ferments, helping to develop the flavour of the sauce. Store your newly made sauce at room temperature for a few days to ferment, opening the lid daily to release any built up gas (otherwise the jar will explode!). Taste your sauce daily as the flavours will continue to develop, and once you’ve reached a flavour profile you love, transfer your hotsauce to the fridge, top stop the fermentation process. Keep it refrigerated from that point onwards.

Ingredients

1 pineapple, skin removed*, chopped

A good handful of Habanero chillies, tops removed, coarsely chopped, seeds in

1 cup white vinegar

1 lime, juiced

A good pinch or two of salt flakes

Method

Sterilise a glass jar and set aside (this is a crucial step, so please take the time to do it properly).

In a blender or Nutribullet, blitz the pineapple and chilli. In a clean mixing bowl, combine the blitzed pineapple and chilli with the remaining ingredients. You can also do it in batches if you can’t fit it all in, then mix everything well to combine.

If you want a refined sauce, pass the sauce through a sieve, lined with muslin cloth (I prefer to keep it chunky).

Pour into the jar and seal.

Open the jar once a day to release the gas created through the fermentation process.

Taste the sauce daily. Once the sauce tastes the way you like it, transfer the jar to the fridge to stop the sauce fermenting further. 

*As always, please dispose of your food waste responsibly. Composting is a cheap and easy way to do it at home so that you can contribute less to landfill and nourish your plants while you do the right thing

The Only Veggie Soup Recipe You Will Ever Need

My zucchini patch is still going gangbusters. We’ve done Zuni pickles, roasted, raw in salads, the works.⁣
⁣⁣
Zucchs aside, this is a damn good (and very simple) recipe you can adapt to other veg you might have lying around. Things like carrots, potatoes, fennel, celeriac and pumpkin are PERFECT for it, so feel free to sub out the zucchini for any combo of these, and take veggie soup from alright, to ALRIGHT!!
⁣⁣
Ingredients⁣⁣
⁣⁣
3 tablespoons vegetable oil ⁣⁣
⁣⁣
3 cloves of garlic, peeled and finely chopped⁣⁣
⁣⁣
2 brown onions, peeled and coarsely chopped⁣⁣
⁣⁣
1 teaspoon sea salt ⁣⁣
⁣⁣
1 teaspoon ground white pepper ⁣⁣
⁣⁣
2 tablespoons white miso paste⁣⁣
⁣⁣
4 large zucchini, cut into chunks⁣⁣
⁣⁣
Enough rich chicken or vegetable stock to cover solids (about 1.5L)⁣⁣
⁣⁣
50g butter (substitute with olive oil to make this vegan)⁣⁣
⁣⁣
2 tablespoons good quality EVO (I love @altoolives)⁣⁣
⁣⁣
Method⁣⁣
⁣⁣
In a large saucepan, heat the 3 tablespoons of oil over low heat. Add the garlic, onion, salt, pepper, and, stir to combine and bring the heat up to medium. Sauté until the onions are translucent, but haven't taken on colour. Add the zucchini and cook for a further 5 minutes. ⁣⁣
⁣⁣
Add in the miso paste and then pour in enough stock to cover the vegetables. Bring to a simmer, then cover and cook until the vegetables collapse under the pressure of a spoon. ⁣⁣
⁣⁣
Carefully remove the pot from the stove, add the butter and then and using a stick blender, blitz until smooth. ⁣⁣
⁣⁣
Taste to season and serve (this one’s with a drizzle of green herb oil, yoghurt, dried zucchini flowers and dehydrated olive).

Chinese-style Egg White Omelette with Prawns, Chilli and Mushroom Floss

I feel like...

• #BringBackTheClassics
• Apple crumble
• As Seen On TV
• Asian Food
• Aussie Classics
• Avocado
• Bacon
• Baking
• Beans
• Beef
• Beef Rendang
• Berries
• Butterbeans
• Cabbage
• Cake
• Carrot
• Cashew
• Caviar
• Chai
• Cheap
• Chez Dre
• Chicken
• Chickpea
• Chilli
• Chilli Oil
• Chinese
• Chocolate
• Coconut Crack Bars
• Comfort Food
• Coriander
• Curry
• Dairy Free
• Dan Dan Noodles
• Dessert
• Dim Sum
• Dressing
• Drinks
• Dumplings
• Eas
• Easy Recipes
• Eat Your Weeds
• Egg
• Eggs
• Eggwhite
• Everyday Gourmet
• Floss
• Garlic
• Ginger
• Gluten Free
• Grandvewe Cheeses

I fell back in love with egg white omelettes recently because there are only so many meringues you can make when the yolks are being used for custard or mayo (hellooooo holiday season!). The upside is, that egg whites are high in protein, low in fat and make for some super fluffy omelettes and scrambles aside, if you don’t want to head to Pavlova Town.

This recipe was inspired by an amazing brunch dish served by the very talented chef duo of Jemma Whiteman and Mike Eggert at their restaurant pop up Pinbone in Sydney’s Woollahra; a light, yet complex and indulgent combo of Chinese-style omelette - golden and crunchy on the edges and base, fluffy and cloud-like on top; capped with prawns, mushroom floss (more on this later), and because I was feeling extra, some Yarra Valley golden caviar as well.

Despite looking fancy, it’s actually a very quick and simple dish to make; and a total winner on your next brunch table. Perfect on its own, but also fantastic with a bowl of steamed rice on the side.

Ingredients

Serves 2 as a decent breakfast, or 4 as part of a brunch meal.

1/2 long red chilli, finely sliced

1 thumb sized piece of ginger, smashed

1 garlic clove, smashed

6 -8 large king prawns, peeled, deveined and halved lengthways.

1 shallot (scallion), green part finely sliced

4 egg whites

Mushroom floss (a flavour bomb of umami, made by dehydrating mushrooms - there are also meat versions available at most Asian grocers; pork floss being the most commonly available). This is a garnish and not completely necessary, though highly recommended.

Trout roe (again, not crucial, but it amps up the luxe factor)

Vegetable oil

Salt

White Pepper, finely ground

Method

Heat a small, non stick frying pan to a medium-high heat. Once hot, and add a teaspoon of vegetable oil and the chillis. Fry for around a minute, then remove the chillis from the pan and set aside. Add a little more oil to the pan, then throw in the ginger and garlic, and stir fry for a minute, to allow their flavours to infuse the oil. Add in the prawn meat, allowing it to lightly colour before flipping. Cook for about 2 minutes, until they’re almost fully opaque, but not quite- you don’t want them cooked all the way through, as they will continue to cook once placed in the omelette. Remove the prawns, and set aside. Discard the garlic and ginger. Remove the pan from heat for a moment.

In a blender, place the egg whites, a good pinch of salt and white pepper and blitz for about 30 seconds, until frothy. Going back to the stove, place the frying pan on medium high heat. Once hot, add a generous slug of vegetable oil. This is what will make the edges go golden and crispy, so don’t be afraid to use more than you think you should (this dish is very low in fat, you can stand to use a little more oil in the cooking for the right result). Once the oil starts to shimmer, carefully pour in the egg whites. The edges should start to bubble crisp. You can use a spatula to loosen the edges if you get a little paranoid of sticking.

Once the omelette is almost set in the middle, gently arrange the prawns on top. Allow the omelette to set for another 30 seconds or so (you don’t want it to be fully cooked solid). Using a spatula, gently ease the omelette onto a serving plate. Garnish with the spring onions, the fried chili, mushroom floss and caviar. Add a few drops of olive oil and an extra pinch of salt flakes to finish, and serve immediately.

Carrot and Miso Soup

I feel like...

• #BringBackTheClassics 2
• Apple crumble 1
• As Seen On TV 5
• Asian Food 3
• Aussie Classics 2
• Avocado 1
• Bacon 2
• Baking 8
• Beans 1
• Beef 2
• Beef Rendang 2
• Berries 1
• Butterbeans 1
• Cabbage 1
• Cake 6
• Carrot 2
• Cashew 1
• Caviar 1
• Chai 1
• Cheap 1
• Chez Dre 1
• Chicken 2
• Chickpea 1
• Chilli 2
• Chilli Oil 2
• Chinese 11
• Chocolate 3
• Coconut Crack Bars 1
• Comfort Food 4
• Coriander 1
• Curry 1
• Dairy Free 1
• Dan Dan Noodles 1
• Dessert 3
• Dim Sum 1
• Dressing 1
• Drinks 1
• Dumplings 1
• Eas 1
• Easy Recipes 4
• Eat Your Weeds 1
• Egg 1
• Eggs 1
• Eggwhite 1
• Everyday Gourmet 1
• Floss 1
• Garlic 1
• Ginger 1
• Gluten Free 2
• Grandvewe Cheeses 1

A super easy, turbo-charged veggie soup to add to your repertoire. Simply switch out the chicken stock for vegetable stock and the butter for olive oil for a hearty, healthy, vegan staple.

Ingredients

3 tablespoons vegetable oil 

3 cloves of garlic, peeled and finely chopped

2 brown onions, peeled and coarsely chopped

1 teaspoon sea salt 

1 teaspoon ground white pepper 

2 tablespoons white miso paste

10 carrots, peeled, topped, tailed and cut into chunks

Enough rich chicken or vegetable stock to cover solids (about 1.5L)

50g butter (substitute with olive oil to make this vegan)

2 tablespoons good quality EVO (I love Alto Olives)

Method

In a large saucepan, heat the 3 tablespoons of oil over low heat. Add the garlic, onion, salt, pepper, and, stir to combine and bring the heat up to medium. Sauté until the onions are translucent, but haven't taken on colour. Add the carrots and cook for a further 5 minutes. Add in the miso paste and then pour in enough stock to cover the vegetables. Bring to a simmer, then cover and cook until the vegetables collapse under the pressure of a spoon. Carefully remove the pot from the stove, add the butter and then and using a stick blender, blitz until smooth. Taste to season and serve with a drizzle of green herb oil, yoghurt and fried garlic crumbs.

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Rapid Fire Apple Crumble...For One!

I feel like...

• #BringBackTheClassics 2
• Apple crumble 1
• As Seen On TV 5
• Asian Food 3
• Aussie Classics 2
• Avocado 1
• Bacon 2
• Baking 8
• Beans 1
• Beef 2
• Beef Rendang 2
• Berries 1
• Butterbeans 1
• Cabbage 1
• Cake 6
• Carrot 2
• Cashew 1
• Caviar 1
• Chai 1
• Cheap 1
• Chez Dre 1
• Chicken 2
• Chickpea 1
• Chilli 2
• Chilli Oil 2
• Chinese 11
• Chocolate 3
• Coconut Crack Bars 1
• Comfort Food 4
• Coriander 1
• Curry 1
• Dairy Free 1
• Dan Dan Noodles 1
• Dessert 3
• Dim Sum 1
• Dressing 1
• Drinks 1
• Dumplings 1
• Eas 1
• Easy Recipes 4
• Eat Your Weeds 1
• Egg 1
• Eggs 1
• Eggwhite 1
• Everyday Gourmet 1
• Floss 1
• Garlic 1
• Ginger 1
• Gluten Free 2
• Grandvewe Cheeses 1

A lot of recipes are made for more than one...which is fine, but there are times where a perfectly formed meal for one is just the ticket. This super fast dessert came about because solo movie nights sometimes need to be a little extra. This deliciously cute apple crumble is gluten free, refined sugar free and super fast and easy to make, so instead of popcorn, try this!

Ingredients

Filling 

1 apple (I used a pink lady)

1/2 tsp vanilla bean paste

1 tsp Australian honey

1 pinch sea salt

1 pinch cinnamon

Crumble

3 tbs almond meal

1 small knob cold butter

1 pinch sea salt

1 pinch cinnamon

Method

Preheat oven to 200c. Core and chop the apple into 1 inch cubes and transfer to a bowl. Add the remaining ingredients for the filling and toss to combine. Transfer to a small ramekin so that the ingredients fit snugly, adding 2 tablespoons of water. In a separate bowl, combine the almond meal and butter and using a rubbing technique, use your fingers to rub the butter into the almond meal to form a crumb. Add the salt and cinnamon and then top the apple mixture with the crumble. Reduce the oven to 180c and bake for 15-20 minutes or until the top is golden and the apple is tender. Serve with coconut yoghurt and a drizzle of maple syrup if desired. 

A Vegan Chinese Hot Pot

I feel like...

• #BringBackTheClassics 2
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Ok, so by now we all know that even the most dedicated of meat eaters should probably eat a few more vegetables...not only for health, but also for sustainability of agriculture. That aside, they're bloody delicious when treated with a little love. Here's probably the simplest recipe I've ever posted, it's a Chinese-style hot pot that's full of flavour, texture and is super good for you as well, lots of protein, healthy carbohydrates and good fats to keep you full. 

Serves 1 hungry person or 2 as part of a meal

Ingredients

1/2 small brown onion, finely sliced

1/4 large sweet potato, washed and chopped into 1 inch cubes*

1 heaped tablespoon, mushroom XO sauce (from the Asian grocery aisle at most supermarkets)

100g firm tofu, chopped into 1 inch cubes (about a third of a packet, as a guide)

1/2 cup vegetable stock

1 handful fresh green or butter beans, trimmed

2 tablespoons pickled mushrooms (optional)

1-2 sprigs green peppercorns (you could use a teaspoon of dried Sichuan peppercorns instead)

Method

Preheat an oven to 200c. In a heavy based frying pan on a medium heat, add a tablespoon of vegetable oil with the onions and stir fry for 1-2 minutes until translucent. Throw in the sweet potato and turn up the heat to lightly brown the edges of the sweet potato for 2-3 minutes. Add the XO and turn down the heat, coating everything evenly. Throw in the tofu and gently stir to combine. Add a pinch of salt flakes and the stock and bring the hot pot to a simmer. Add the beans, pickled mushrooms and peppercorns, stir briefly to combine season, to taste.

Pour the hot pot into a small cast iron dish or any heavy casserole pot that 'just' fits the ingredients (you don't want a heap of space, because you want the liquid to bubble, not evaporate completely). If it's looking a little dry, top with more stock but do not cover completely. Bake for 15-20 minutes or until the top is crispy and golden and the liquid has reduced to a sauce consistency. Carefully remove and set aside until cool enough to serve. Serve with brown rice, noodles or a super fresh cabbage salad.  

*Basically, you want everything to be roughly the same size so everything cooks evenly. Bite-sized pieces are roughly what you want to go for!

Simple Spiced Carrot & Pumpkin Soup

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In life, quick and easy rarely equates to good, but in this case, that rule doesn't apply. As the weather mercifully cools, it's time to add to your soup arsenal...and this warming and aromatic spiced carrot and pumpkin soup is a great one to add to your hit list. 

Ingredients

3 tablespoons vegetable oil 

2 tablespoons coriander seed

3 cloves of garlic, peeled and finely chopped

2 brown onions, peeled and coarsely chopped

1 teaspoon sea salt 

1 teaspoon ground white pepper 

1 tablespoon brown sugar 

1 teaspoon five spice powder

10 carrots, unpeeled, tops removed, cut into chunks

1/2 Jap pumpkin, skin and seeds removed, cut into chunks

Enough rich chicken or vegetable stock to cover solids (about 1.5L)

50g butter 

2 tablespoons good quality EVO (I love Alto Olives)

Method

In a large saucepan, heat the 3 tablespoons of oil over low heat, then add the coriander seeds and toast until aromatic. Add the garlic, onion, salt, pepper, sugar and five spice, stir to combine and bring the heat up to medium. Sauté until the onions are translucent, but haven't taken on colour. Add the carrot and pumpkin, and cook for a further 5 minutes. Pour in enough stock to cover the vegetables and bring to a simmer. Cover and cook until the vegetables collapse under the pressure of a spoon. Carefully remove the pot from the stove and using a stick blender, blitz until smooth. Taste to season and serve with a drizzle of olive oil. 

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Mama Vincenza's Italian stuffed squid

On a recent trip to South Australia to visit my in-laws, I managed to consume heroic amounts of food cooked by my incredible Italian mother-in-law, because Italians know no other way than to feed family. Vincenza's family is from Molfetta, part of the region of Puglia (the bit that forms the heel of the boot) in southern Italy and the region is known for its incredible seafood produce. In true Italian home cook style, the recipes she cooked were passed down from her mother, and mostly exist in the heart, instead of on paper. Vincenza's stuffed squid is a dish my husband Joe has drawn inspiration from over the years, and it is truly one of the most simple, delicious things you can learn to cook when it comes to squid. She calls it 'calamari al forno', I call it delicious.

Serves 4

Ingredients

1/4 small bunch of Continental parsley, leaves picked

4 cloves garlic, finely sliced

2 tbs olive oil

1 1/2 cups fresh breadcrumbs

1/2 cup rice crumbs

50g Parmigiano Reggiano cheese, finely grated

The juice of half a lemon (reserve the zest)

4 large eggs

8 medium (or 4 large) squid tubes, cleaned

1 brown onion, finely sliced

1 large jar passata (680g) 

Black pepper and salt, to taste

Method

Preheat an oven to 160c. In a deep baking tray or casserole dish, evenly spread about a third of parsley leaves and garlic slices along with the olive oil in the base of the dish. In a clean mixing bowl, combine the crumbs, cheese, lemon juice, eggs and the rest of the parsley and garlic into a bowl and mix well to combine. The mixture should resemble a soft, pliable dough. Add a little water or more breadcrumbs to achieve the consistency if needed. Season well with salt and pepper. This egg and crumb mixture also works well as a bread dumpling/meat-free alternative to meatballs when cooked in tomato sauce. 

Fill each squid tube with the breadcrumb mixture (it will expand when cooked, so take care not to overstuff), then place in the baking tray. Continue until all the squid tubes are stuffed. Scatter the sliced onion and the reserved lemon zest over the top of the squid, then pour the passata over the top of the squid, adding a little water to the mixture if required, to ensure the squid are more or less covered. This will prevent the squid from drying out while cooking, but reduce into a rich sauce by the time it's done. Season with more black pepper and salt. 

Bake in the oven for one hour, then remove and allow to cool and garnish with more parsley and lemon zest before serving. This dish serves as an excellent antipasti, served cold the next day, sliced and dressed in olive oil and lemon juice. 

Sweet Potato Chocolate Cake

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As seen on Everyday Gourmet Season 8 with Justine Schofield. Watch the segment HERE!

Say what? Yes, the secret ingredient in this chocolately, fudgy little number is SWEET POTATO! So what does it do? Well, instead of using regular flour and heaps of refined sugar, sweet potatoes add natural sweetness, a rich texture and a heap of vitamins, minerals and beneficial fibre to this cake...so you can have your goodness and eat it too! 

A tweaked version of my friend and nutritionist Tara Leong's recipe, it's super simple, as well as gluten (if you use gluten free baking powder) and dairy free. As she would note, however...just because it's healthy doesn't mean you should eat the whole thing! Nutrient dense foods also come with a decent serve of calories, so enjoy it with a little moderation! 

Ingredients

1 large sweet potato, roasted in its skin and slightly cooled (around 1kg)

85g dark chocolate

3 free range eggs

1 1/2 cups coconut sugar (brown sugar also works)

1 tsp vanilla extract

1 cup olive oil

1/2 cup raw cacao powder (not cocoa powder...you want that bitter chocolately kick!)

1 1/2 tsp gluten free baking powder (regular is also fine if this isn't a crucial dietary)

3 tsp cinnamon

A good pinch of sea salt

200g almond meal

Raw chocolate glaze

1 cup raw cacao powder

1 cup water

6 tbsp runny honey or maple syrup (raw cacao can be bitter, so you can add more to taste)

1/2 tsp vanilla extract

1/2 tsp cinnamon

1/4 cup olive oil

Method

Preheat your oven to 180c, then grease and line a 23cm springform or a deep loaf tin with baking paper. Slice the cooked sweet potato in half and scoop out the flesh, transferring it into a bowl. Mash the sweet potato roughly and set aside. Bring a small saucepan half filled with water to the boil. Once boiling, place the chocolate in a heat proof bowl and carefully place on top of the saucepan. Once melted, remove from heat and set aside. In a separate bowl, whisk together the eggs, sugar, vanilla and oil, then slowly add the sweet potato, melted chocolate and mix until just combined. Sift in the cocoa, baking powder, then add the cinnamon and salt. Lastly, fold in the almond meal in thirds until everything is incorporated. Transfer the contents of the cake to the lined baking tin and bake for 65 minutes or until a toothpick when inserted in the centre, comes out clean (as it is a very fudgy cake and not all sweet potatoes are the same size, it can sometimes take a little longer, just keep cooking until the toothpick comes out clean!). Once baked, remove from oven and set aside to completely cool before icing. 

For the ganache, combine the cacao powder, water, maple syrup (you ca also use honey or rice malt syrup), vanilla and cinnamon over a medium high heat, whisking until the mixture thickens. If the mixture is already very thick, add a little water to loosen it, a tablespoon at a time. Once thick enough to coat the back of a spoon, remove the ganache from heat and vigorously whisk in the olive oil until smooth and glossy. For a mirror glaze finish, add in an extra tablespoon or two of iced water at the end and whisk vigorously again until combined. Once the cake is cool, remove it from the tin, then glaze and decorate. 

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Chicken, Ginger, Sweetcorn & Egg Drop Soup

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As seen on Everyday Gourmet with Justine Schofield Season 8

There are certain dishes you need to learn when you move out of home and start cooking for yourself. I would highly advise 1. A good hangover cure (mine's a 3 cheese toastie with heaps of black pepper and Dijon mustard), 2. Something to impress any guest (a cracking roast chicken is a solid submission), 3. A mid-week no-brainer (my braised lentils with bacon as seen in Good Food)...and 4. A sick-remedy cure-all. 

While I've painstakingly perfected my Jewish Chicken Soup, I've evolved my mum's chicken and sweetcorn soup over the years for maximum ease (handy when you're the sick patient in question), speed (takes about 15 minutes all up) and deliciousness (even less than that to slurp down). It is, also ideal as a quick and healthy snack even if you're not ailing. 

Watch the how-to below!

Makes 4 serves

Ingredients

8 cups chicken or vegetable stock (bonus points if you make it yourself!)

4 chicken thighs, skin off

1 thumb sized knob of ginger, peeled and finely sliced

1 x 410g tin creamed corn

1 x 125g tin corn kernels

1 egg, lightly whisked

Sea salt flakes

White pepper

1 stalk spring onion (scallion), finely chopped into rounds

Sesame oil

Method

In a large pot, add the stock and ginger, then bring to a boil. Carefully add the chicken thighs and simmer for 15 minutes or until the chicken is tender and cooked through. Carefully remove the thighs and allow to cool slightly before handling, then coarsely chop, or shred the meat. Return the chicken pieces to the stock, then add the creamed corn and corn kernels. Bring the soup back to the boil and when it has reached a rolling boil, slowly pour in the egg mixture a little ribbon at a time, gently stirring through the soup as you go (the egg flowers will form while gently moving around the soup - too slow and you'll have a rubbery clump, too fast and you'll just have a cloudy soup). Continue until all the egg is poured into the soup. Season to taste with salt and white pepper, then remove the soup from heat to cool slightly before serving.

To serve, garnish with more white pepper, a few drops of sesame oil and the chopped spring onions. Feel the life flooding back into your body!

4 Ingredient No Bake Coconut Crack Bars

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As seen on Everyday Gourmet with Justine Schofield and Melissa Leong

A new year rolls around, as does the guilt for potentially overdoing it between Christmas and New Years, even though it's probably worth the argument that it's really what you eat between New Years and Christmas that's more important. 

But anyway, I digress. Once the sugar high from all your favourite end of year desserts comes to an end (personally, I'm a pavlova and trifle girl), here's a slightly more virtuous afternoon tea accompaniment that's vegan as well as gluten, refined sugar and dairy free...but be warned, they are called Crack Bars for a reason. There is zero baking involved and the base recipe is just 4 ingredients (I don't count salt), which you can add your favourite toppings or ingredients like pepitas and raw chocolate (pictured), cacao nibs, dried fruit, etc. Enjoy! 

Ingredients

1 cup dessicated coconut

1/4 cup maple syrup (honey will work, but isn't vegan if that matters)

2 tbsp coconut oil, melted

1/2 tsp vanilla extract

1 pinch sea salt

Optional: a handful of pepitas, raw chocolate to drizzle. 

Method

Place the dessicated coconut into a mixing bowl. In a separate bowl, combine the melted coconut oil, maple syrup and vanilla extract. Add the wet ingredients to the dessicated coconut, along with a good pinch of sea salt and combine well. At this stage, you can add any additional  ingredients you like, for example, a handful of chopped nuts, cacao nibs, pepitas, or dried fruit.

Line a shallow baking tray with baking paper and press the mixture into a level rectangle shape, alternatively you can use silicon ice cube moulds. Freeze the pressed mixture for 10-20 minutes until set, then slice into portions, or pop out of the mould, if using. If you want to drizzle a little melted chocolate (raw or otherwise, I don't discriminate), this is when you'd do that (and let's be honest, when is a little extra chocolate a bad idea?).

Store refrigerated. 

Vegan Chocolate Mousse

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Instagram is a wonderful thing for inspiration. It's also terrible for creating unrealistic expectations about everything from diet to body image, but that's a conversation for another time. A dear friend and chef Sharon Salloum from Sydney's Almond Bar (if you haven't been, you really should) recently posted a vegan chocolate mousse she had made. Being a chef and then running into health issues is never ideal, but it happens more than you think. Having to change what we eat out of necessity does create an opportunity to explore new things however, and while I could never EVER be vegan, that isn't to say that recipes that don't involve animal products can't be delicious. Case in point, this extremely rich and velvety chocolate mousse. Chances are you already have most of these ingredients at home anyway, so why no, eh?

Serves 2

Ingredients

1 ripe avocado

1/2 frozen banana

2 tbs cacao powder

1 tbs vanilla protein powder (I used Tropeaka Lean Protein, but this isn't a sponsored post)

1 tsp maple syrup or rice malt syrup (you could use raw honey for a vegetarian option if you don't want to go fully fledged vegan)

1 pinch sea salt

1 tbs coconut yoghurt or almond milk (optional, if the ingredients get a bit too thick to blend)

Cacao nibs and other fun things, for garnish

Method

Throw all your mousse ingredients into a high speed blender. Blitz until smooth (here's a recipe where 'rustic' chunks of avo probably aren't so appealing). The frozen banana means the mousse is pretty much ready to eat out of the blender, but I recommend decanting it into a bowl and chilling it in the refrigerator for about 20 minutes or until ready to eat. Garnish with your favourite toppings and a little extra pinch of sea salt. 

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