Method:
Heat the olive oil in a large saucepan over medium heat. Add the onion, carrot, celery and bay leaf and cook for 5-7 minutes or until the vegetables start to soften. stirring occasionally.
Add the garlic and cook for 1 minute or until fragrant, stir frequently.
Add the potato, chicken and vegetable stock and bring to the simmer over medium heat. Reduce the heat to medium-low and simmer for 20-25 minutes or until the potato and chicken are tender, stir occasionally.
Stir through the corn, cannellini beans, milk and half the spring onion. And cook for a further 5 minutes or until heated through, stir occasionally. Season with salt and pepper, if desired.
To thicken the soup, mix the cornflour with 2 tablespoons of soup liquid in a small bowl. Pour back into the soup and cook for a further 2-3 minutes or until thickened, stirring gently.
To serve, ladle the soup into serving bowls and sprinkle over the remaining spring onion.
Chicken, Potato & Sweetcorn Chowder
Ingredients:
3 teaspoons olive oil
1 small brown onion, finely chopped
1 medium carrot, diced
2 celery stalks, diced
2 cloves of garlic, crushed
1 bay leaf
240g tinned corn kernels, drained, rinsed
600g chicken breast fillet, cut into pieces
3 cups (750ml) salt reduced vegetable stock
2 medium potatoes, cut into pieces
150g tinned cannellini beans, drained, rinsed
2 spring onions, sliced
sea salt and ground black pepper to taste
2 teaspoons of cornflour
Method:
Heat the olive oil in a large saucepan over medium heat. Add the onion, carrot, celery and cook for 5-7 minutes or until the vegetables start to soften. stirring occasionally.
Add the tomato, chicken stock and 2 cups of water. bring to boil. Reduce the heat to medium-low and simmer for 10 minutes, stir occasionally.
Add the pasta. Cook for 10 minutes or until tender.
Add the zucchini and beans cook for a further 5 minutes. Season with salt an pepper.
Vegetable Minestrone Soup
Ingredients:
2 teaspoons olive oil
1 large brown onion, finely chopped
2 medium carrot, finely chopped
2 celery stalks, finely chopped
400g tinned chopped tomatoes
4 cups (1000ml) chicken stock
400g tinned cannellini beans, drained, rinsed
2 zucchini cut into 1cm pieces
2 cups of water
1/2 cup macaroni pasta
Method:
Heat the olive oil in a large saucepan over medium heat. Add the onion, carrot and celery and cook for 8-10 minutes or until soft. stirring occasionally.
Add the garlic, thyme, rosemary and bay leaf and cook for 1 minute or until fragrant, stir occasionally.
Add the chicken and cook for 5 minutes or until lightly browed, stirring frequently.
Stir in the vegetable stock, pumpkin, tomatoes and bring to the boil over high heat. Reduce the heat to low and simmer for 10 minutes. Add the cannellini beans and simmer for a further 10-15 minutes. Add the baby spinach leaves and cook til wilted. Season with salt and pepper, if desired.
To serve, ladle the soup into serving bowls and sprinkle over the grated parmesan cheese.
Tuscan Bean & Chicken Soup
Ingredients:
3 teaspoons olive oil
1 small brown onion, finely chopped
2 medium carrots, chopped
4 celery stalks, chopped
2 cloves of garlic, crushed
1/2 teaspoon chopped fresh thyme
1/2 teaspoon chopped fresh rosemary
120g baby spinach leaves
1 bay leaf
400g chicken breast fillet, cut into pieces
3 cups (750ml) salt reduced vegetable stock
480g pumpkin, cut into pieces
300g tinned crushed tomatoes
300g tinned cannellini beans, drained, rinsed
80g parmesan cheese, grated
sea salt and ground black pepper to taste
Method:
Get Prepped
Bring a medium saucepan of salted water to the boil. finely chop the garlic (or use garlic press). Pick the thyme leaves. Thinly slice the brown onion. Cut the zucchini into 1cm cubes. Cut the chicken thigh into 2cm pieces.
Cook the Pasta
Add the penne to the boiling water and cook for 9 mins or until ‘al dente’. Reserve 1 cup of the pasta water, drain, then return the pasta to the saucepan and drizzle with olive oil to prevent sticking.
Cook the Chicken
While the pasta is cooking, heat a drizzle of olive oil in a large frying pan over a medium to high heat. Once hot, add the chicken thigh and pinch of salt and pepper and cook. tossing, for 5-6 minutes or until browned and cooked through. Transfer to a plate.
Start the Sauce
In the same frying pan, heat the butter and a drizzle of olive oil over a medium-high heat. Add the onion and zucchini and cook, stirring, for 5 minutes or until softened. Add the garlic and thyme and cook for 1 minute or until fragrant. Add a generous drizzle of olive oil and the tomato paste. Cook the tomato paste, stirring for 2 minutes or until darkened.
Bring Everything Together
Add some of the pasta water (1/3 cup for 2 people, 2/3 cup for 4 people) to the frying pan and crumble in the chicken stock cube ( 1 cube for 2 people and 2 cubes for 4 people). Stir to combine. Reduce the heat to low and add the baby spinach, salt, basil leaves and chicken thighs and any resting juices from the chicken. Stir until heated through and the baby spinach has wilted, add the cream and stir until heated though. Add the penne and toss to coat. Season to taste with pepper.
Serve Up
Divide the creamy tomato and spinach penne with chicken between pasta bowls. Top with the parmesan cheese. Garnish with the reserved basil leaves. Enjoy!
Creamy Tomato & Chicken Penne
Ingredients: 🧍🧍♀️
1 clove of garlic, crushed
1 brown onion, finely chopped
1 zucchini, cut into 1cm pieces
2 chicken thigh, cut into pieces
1 cup penne pasta
1 teaspoon thyme
20g butter
60g baby spinach
1 chicken stock cube
1 tomato paste sachet
150ml cooking cream
30g parmesan cheese
Method:
Get Prepped
Bring a kettle of water to the boil. Peel and then slice the carrot on the diagonal. Cut the red capsicum into strips. Cut the broccoli into small florets. Slice the garlic (or use a garlic press). Cut the chicken thigh into 2cm pieces.
Place the Hokkien Noodles in a heatproof bowl, pour over enough boiling water to cover the noodles and allow to soak for 2 minutes, separate with a fork and then drain.
In a small bowl, combine the thai chilli jam and the salt reduced soy sauce with a splash of water.
Cook the Chicken
Heat the vegetable oil in a large wok of frying pan over a medium-high heat. Add the chicken thighs and stir for 2-3 minutes, or until golden and cooked through. remove the chicken from the pan and place on a plate (leave any oil in the pan behind to cook the veggies in step 3).
Cook the Vegetables
Place the same wok over a medium-high heat. Add the carrot, red capsicum, broccoli and garlic and stir fry for 1- 2 minutes. Add the chilli jam mixture to the wok with the Hokkien noodles and chicken. Add the lemon juice, the remove from the heat and stir through the basil leaves.
Serve Up
To serve, divide the stir fry between noodle bowls. Enjoy!
Chicken & Hokkien Noodle Stir-Fry
Ingredients: 🧍🧍♀️
1 clove of garlic
1 small red capsicum
1 carrot
1 broccoli
200g chicken thigh fillets
Basil (optional)
1 pack hokkien noodles
1 tablespoon thai chilli jam
2 tablespoons salt reduced soy sauce
1/2 a lemon, juiced
Method:
Get Prepped
Bring a large saucepan of salted water to the boil. Cut the bacon into 1cm pieces. Thinly slice the brown onion. Finely chop the garlic (or use a garlic press). Peel the zucchini into ribbons using a vegetable peeler. Zest the lemon (1 tsp for 2 people / 2 tsp for 4 people), then cut the lemon in half.
Cook the Pasta
Add the penne to the boiling water and cook for 10 mins or until ‘al dente’. Reserve 1 cup of the pasta water, drain, then return the pasta to the saucepan.
Toast the Pine Nuts
While the pasta is cooking, heat a large frying pan over medium-high heat. Add the pine nuts and toast, stirring until golden, 3-4 minutes. Transfer to a small bowl.
Cook the Bacon and Veggies
Return the frying pan to a meduim-high heat with a drizzle of olive oil. Add the bacon and cook until browned. Add the onion and cook, stirring until softened 4-5 minutes. Add the zucchini, garlic and lemon zest and cook until softened and fragrant, 2-3 minutes.
Bring Everything Together
Add the baby spinach leaves to the frying pan and stir through until slightly wilted. Add the cooked penne and the red pesto and toss to combine. Add a splash of the pasta water to help the sauce coat the pasta. Add a generous squeeze of lemon juice.
Serve Up
Divide the Bacon Penne between pasta bowls. Crumble over the feta and sprinkle with the pine nuts. Enjoy!
Red Pesto & Bacon Penne
Ingredients:🧍🧍♀️
1 clove of garlic
1 brown onion
1czucchini
200g bacon
1 cup penne pasta
60g baby spinach
100g red pesto
20g pine nuts
50g feta cheese
1/2 lemon
Method:
Place the mince, onion, paprika, cumin, cinnamon, coriander, lemon zest in a medium bowl. Season with salt and pepper and stir well until combined.
Form the mixture into 8 small sausage shapes. Place on a plate , cover with plastic film and refrigerate for 30 minutes.
Heat a large frypan over medium-high heat and lightly spray with olive oil spray.
Add the koftas and cook on each side until lightly brown and cooked through.
To make the quinoa tabouli, place the quinoa and 300ml of water in a saucepan over high heat and bring to the boil, stirring occasionally. Cover and reduce the heat to low and simmer for 10-12 minutes until the liquid is absorbed and the quinoa is tender. Set aside to cool.
Place the quinoa, garlic, parsley, tomato, cucumber, onion, spinach and lemon juice in a mixing bowl. Season with salt and pepper, if desired, and toss gently to combine.
To serve, place the quinoa tabouli on two serving plates. Top with the lamb koftas and drizzle over the tzatziki.
Lamb Koftas with Quinoa & Tzatziki
Ingredients:🧍🧍♀️
250g lean lamb mince
1/2 small brown onion, finely chopped
1/2 teaspoon sweet paprika
1/2 teaspoon ground cumin
pinch of ground cinnamon
1 tablespoon finely chopped fresh coriander
finely grated lemon zest, to taste
sea salt and ground pepper. to taste
200g tzatziki
Quinoa Tabouli:
120g quinoa
1 large handful fresh parsley, chopped
1 medium tomato, finely chopped
1 lebanese cucumber, finely chopped
1/2 small red onion, finely chopped
1 glove of garlic, crushed
1 large handful baby spinach leaves, chopped
lemon juice, to taste
sea salt and ground black pepper, to taste
Method:
Place the rice and 300ml of water in a small saucepan over high heat and bring to the boil, stirring occasionally. Cover and reduce the heat to medium-low Simmer for 20-25 minutes or until the liquid is absorbed and the rice is tender. Remove from the heat and leave to stand, covered for 5 minutes.
Meanwhile, heat the oil in a large saucepan over medium heat. Add the onion and cook for 4-5 minutes or until soft and translucent. stirring occasionally. Add the beef and cook for 5 minutes or until lightly browned, stirring frequently.
Add the curry paste and cook for 1 minute or until fragrant, stirring occasionally. Stir in the stock, tomatoes and coconut milk and reduce the heat to medium-low. simmer for 45 minutes, covered, or until the beef is tender, stirring occasionally.
Add the potato, pumpkin and simmer, covered, for 15-20 minutes or until tender. Add the beans and simmer for a further 5 minutes or until tender. Season with salt and pepper to taste.
To Serve, place the rice in two serving bowls and top with the massaman curry. Sprinkle over the coriander. (optional)
Massaman Curry
Ingredients:
120g brown rice
3 tablespoons olive oil
1/2 small brown onion, finely chopped
170g lean gravy beef, cut into 2.5cm pieces
1 tablespoon massaman curry paste
1 cup (250ml) salt reduced vegetable stock
1 medium potato cut into 2.5cm pieces
150g tinned crushed tomatoes
120ml light coconut milk
8 green beans, trimmed and halved
1/2 butternut pumpkin, cut into 2.5cm pieces
sea salt and ground black pepper, to taste
fresh coriander leaves to garnish (optional)
Method:
In a bowl, combine tomatoes, cucumber, onion and juice. season to taste.
In another bowl, combine yoghurt, and cumin. Season to taste.
In a large bowl, combine curry paste, extra lemon juice and water. Add chicken pieces, tossing to coat.
in a non stick frypan on medium heat. Brush with oil. Chargrill naan 1-2 minutes on each side until grill marks appear. Keep warm
Add chicken to the same pan and cook for 3-4 minutes or until cooked through.
Serve chicken with naan, topped with tomato salad, baby spinach and lettuce and yoghurt sauce.
Tandoori Chicken Naan
Ingredients:🧍🧍♀️
12 cherry tomatoes, halved
1 lebanese cucumber, diced
1 small red onion, thinly sliced
2 teaspoons lemon juice
1/2 cup greek yoghurt
2 teaspoons cumin
1 tablespoon water
1/4 cup tandoori paste
500g chicken thigh fillets, diced
1 tablespoon vegetable oil
4 naan bread
baby spinach lettuce, to serve
Method:
Add the farfelle to the boiling water and cook for 9 mins or until ‘al dente’, drain, then return the pasta to the saucepan and drizzle with olive oil to prevent sticking.
While the pasta is cooking, heat a drizzle of olive oil in a large frying pan over a medium to high heat. Once hot, add the chicken breast and pinch of salt and pepper and cook. tossing, for 5-6 minutes or until browned and cooked through. Transfer to a plate to cool.
Add remaining oil and saute the mushrooms, zucchini and tomatoes until softened. Season with salt and pepper to taste, place aside to cool.
In a large bowl add the pasta, chicken and vegetables, add the rocket and pesto and toss gently to combine.
Chicken Pasta Salad
Ingredients:
250g farfalle pasta (bowtie)
3 small chicken breast fillets, diced or substitute with 1/2 BBQ chicken
2 tablespoons olive oil
150g mushrooms, sliced
60g rocket
1/2 cup green pesto
1 zucchini, sliced into rounds
1 punnet cherry tomatoes, halved
Method:
Preheat oven to 180C. Line a loaf tin with baking paper and set aside
In a bowl mix all ingredients together until well combined.
Pour into the loaf tin and bake for 55 - 60 mins
3 Ingredient Pineapple Cake
Ingredients:
2 Cups of self raising flour
3/4 cup of caster sugar
1 tin 440 gram crushed pineapple
Method:
Preheat oven to 180C. Line a loaf tin with baking paper and set aside
Combine the mashed bananas, flour, baking powder, eggs, cinnamon, brown sugar, pecans and oil in a large bowl. mix until smooth
Pour you batter into the loaf tin and bake for 45 - 50 mins or until a toothpick inserted into the center comes out clean.
Banana and Pecan bread
Ingredients:
2 ripe bananas
2 cups plain flour
2 tsp baking powder
2 eggs
2 tsp cinnamon
1 cup ripe brown sugar
1 cup oil
120 grams pecans