HERE IT IS! Woolworths Delivery Unlimited! You guys have seen me rave about how exciting It was to start getting my groceries delivered, and you have told me to do it forever but I've finally listened and partnered with my fave @woolworthsau!! My goodness, why didnt I listen earlier?!! I'm LOVING this! I at first was a little worried about the freshness of the fruit and vegetables, or that I wouldnt get things like 'soft' avocado etc if I needed it urgently, but I was pleasantly surprised and I also really LOVE how you can write little notes and directions for the picker/packers. I SERIOUSLY love it. Here I made a delicious Gluten Free Spinach and ricotta cannelloni, which you can make at home with Woolworths Delivery Unlimited (and we can both get excited about delivery day haha!). If you want to try Delivery Unlimited, Click the link in my bio (that is an affiliated link!) and you can get unlimited grocery deliveries for under $15 a month (A MONTH!!!!) on subscription. One delivery is typically $15 so, to get unlimited for the same or less.....what are we waiting for?! If you are wanting to check out delivery unlimited - click this link! supermarkets.4emhls.net/mgoPW1 Cook time: 55 mins -1 hour. Serves 6Ingredients: 2 large zucchinis, sliced thinly lengthways 1 eggplant, sliced thinly lengthways2 garlic cloves, crushed500g ricotta100g dodoni feta200g fresh spinach 1/2 tsp nutmeg 1/4 tsp chilli flakes 5 basil leaves + more to serve Salt and pepper to taste Olive oil - for cooking 2-3 cups Napolitana sauce4 tbsp parmesan cheese Directions: Preheat the oven to 180 degrees Celsius. Heat a large pan with a spray of olive oil over medium-high heat. Lay the zucchini and eggplant strips down onto the pan and cook until lightly brown on each side - this will give the dish a better taste & is easier to roll. Continue cooking until all slices are cooked through. In a large mixing bowl, add ricotta, spinach, feta, garlic, nutmeg, chilli, basil and a generous pinch of salt and pepper. Mix well. Lay one piece of the zucchini flat on the bench and place 1 tbsp of mixture at one end. Roll towards the other end, wrapping tightly. Toothpick shut (or leave seam side down). Repeat with all zucchini and eggplant. Lay the rolls into a deep baking tray (zucchini ends side down so it doesn't unravel) and repeat with the rest of the mixture. Pour Napoletana sauce over the top and sprinkle the parmesan. Place into the oven for 30 - 40 minutes. Thank you to Woolworths Delivery Unlimited for partnering with me on this recipe!
AIR FRYER WHOLE CHICKEN?! You best believe that when I first made this - It was probably the best day of my life hahahaha. I've partnered with @philipshomeliving and their incredible Airfryer XXL with Smart Sensing Technology! This is the one I have at home and you guys know how much I genuinely love it! I have the XXL because with air fryers, bigger is always better - especially if you have a family or guests over. I used the whole chicken Smart Setting to make this whole chicken and it is UNREAL and super juicy on the inside, with that crispy delicious skin on the outside (sorry about the stuffing visual, it just makes everything better haha). Make this TODAYYYY in your air fryer, you won’t regret it. Thank you @philipshomeliving for partnering with me on this! We LOVE air fryers here!! Get this recipe on my website today - www.leahitsines.com Serves: 4 Ingredients: 1 x whole chicken (size 20 fits in the airfryer perfectly)2 spring onion stalks, sliced thinly 10 basil leaves, chopped finely 2 thyme sprigs, chopped finely 4 tbsp tomato paste2 large garlic cloves, crushed1 lime, juiced1 tsp paprika1/4 tsp cayenne pepperGenerous amount of salt and pepper2 tbsp olive oil Directions: In a mixing bowl, add the spring onion, basil, thyme, tomato paste, garlic cloves, lime juice, paprika, cayenne pepper, salt, pepper and olive oil. Mix well. At the tip of the chicken breast, lift up the skin and separate from the breast (without tearing!) Pull gently to separate. This is an icky thing to do, but it really flavours the meat. Divide the tomato mixture into 4 and place one quarter down one half of the breast, and then repeat down the other half. With the remaining mixture, coat the entire chicken. Place the lime rinds inside the carcass of the chicken. This next part is optional, but makes for an easy and even cook. Time to tie up your chicken! Using some twine, tie up together the drums, pulling them right towards each other. The name for this is to ‘truss’ a chicken. With a generous hand, sprinkle salt ALL over the chicken. This helps the skin to get crispy and have that delicious salty taste. Place the chicken breast side down in the airfryer basket, and change the setting to chicken and press go! The smart sense technology will take care of the rest. If you do not have a smart sensing machine, turn it to 165 for 1 hour. Flip half way. To crisp up at the end, change the temp to 180 degrees celsius for 10 minutes. Slice and serve!
Oh how I love potatoes....They are a vegetable that will forever never let you down! These I made on Instagram stories over the weekend and you guys absolutely loved them! So, of course I needed to chuck them on the website and give them a permanent spot! They are SO easy to make, and par-boiling them makes for a really soft potato on the inside, but then adding them to the oven makes the outside crunch and it's just perfection. If you don't want to use your oven, you could throw them in the air-fryer for that extra crisp (ok fine you don't HAVE to use an air-fryer but...I just am in love with mine... haha!). 20 minutes on 180 degrees would do the trick perfectly after they are par boiled. Anyways, how did I start talking about air fryers??! Let's get into the recipe! Serves: 6 Cook time: 50 minutesPrep time: 10 minutesIngredients: 1kg white potatoes, left whole3 rosemary sprigs, leaves picked3 garlic cloves, grated 1 lemon, juiced 1-2 tsp paprikaSalt and pepper Olive oil, for drizzling Directions: Preheat oven to 180 degrees celsius and line a baking tray with baking paper. Fill a large pot of water and salt well. Place the potatoes into the cold water and bring to a boil. These potatoes don't need to be peeled, but give them a good wash before they go into the water. Boil until you can easily poke a sharp knife through, around 20 minutes (depending on the size). Remove potatoes from the water and onto a chopping board. Slice in half lengthways, and then half again. Now slice into small bite sized pieces. Once this is done, place them into a mixing bowl. Sprinkle over the rosemary, garlic, paprika, lemon, a generous pinch of salt and pepper and a generous drizzle of olive oil (think of me when you're doing this! "a Leah pinch and a Leah drizzle") Shake the bowl and mix well, without mashing the potatoes. This will ensure everything is coated well, and you can season accordingly. Place onto the baking tray and place into the oven for 30 minutes or until lightly golden brown. When they come our of the oven and are piping hot, squeeze a little more lemon over the top! Serve as a delicious side to dinner. I hope you absolutely love this one and make it for your family and they love it as much as I do :) Big love! Leah x
I've recently discovered Biscoff, and I'm obsessed and it's something I now can't live without haha! Time for some epic cookies!! Makes: 14 cookies Ingredients: 160g butter (room temp!) 1 cup of caster sugar 2 eggs 3 cups of self raising flour 2 tbsp biscoff spread 10-15 biscoff cookies Directions: Preheat oven to 180 degrees. Combine butter and sugar together using an electric mixer. Add eggs and beat again until combined. Add 3 cups of self-raising flour and the biscoff spread and combine well. With gloves, make sure the mixture is well combined with your hands and add more flour if necessary. Roll into small balls with your hands and set aside. In small plastic bag, add the cookies and using a meat tenderiser, crush the cookies. Using one ball at a time and a handful of the crushed biscuits, roll the ball between your hands and get as much biscuit on as possible! Repeat with all other balls. Place on a lined baking tray and slightly press down on each ball for more of a cookie shape (not too much, they expand!) bake at 180 degrees for 20-25 minutes until golden.
Honey and salmon just go SO well together, it's crazy how many people haven't tried it! This is a thai based fish with a hint of honey, which makes the flavours pop! Serves: 2Cook Time: 15 minutesIngredients:2 salmon fillets – Skin off2 garlic cloves – crushed2cm fresh ginger – grated1 fresh chilli – deseeded and finely chopped2 Tbsp. Soy sauce1 Tsp sesame seeds1 fresh spring onion – finely sliced1 Tbsp. Organic honey ½ a Lime – Juiced 1 Tbsp. Coriander – OptionalDirections:1. Add garlic, ginger, chilli, soy sauce, spring onion, coriander lime juice and honey into a mixing bowl and mix thoroughly. Add salmon to bowl and coat thoroughly. Leave to marinate for 30 minutes to an hour.2. Place the fish onto a lined baking dish and spread any leftover sauce on top.3. Grill or broil for 15 minutes or until cooked to your liking. 4. Sprinkle sesame seeds on top and serve with a side of rice or salad! Hope you love this recipe! Love, Leah x
You guys! This is AMAZING! I love olives so so much - and of course I wanted an excuse to add olives into more of my meals in different ways... and olive sprinkle is my new way to go! This way is in the airfryer, but the oven works too! Airfryer just is quicker and ensures the olives are super dried out. Ingredients: 1 large container of pitted Kalamata olives Directions: Place kalamata olives into the basket of the air fryer. Close air fryer and turn onto 180 degrees celsius for 50 minutes. If you're using an oven, turn oven onto 180 degrees celsius and cook for 1 hour and 20 minutes, or until the olives have dried out. Once they're out of the oven/airfryer, leave to lighty cool and then start chopping! Chop them roughly until they're finely diced. I would not recommend using a food processor incase it heats the olives and makes them mushy, and incase there is a wondering pip inside the olives - this can ruin the whole sprinkle! Store into a container for up to 6 weeks :)
This is such a deeeliiciciouusss treat! I made this and it was so bloody good - so if you have a sweet tooth like me, this is absolutely the recipe for you! Serving them warm is key!! Sticky Date Puddings Makes: Roughly 8 Ingredients: 1 1/3 cup self-raising flour1 and 3/4 Cup Brown Sugar200g Unsalted butter, room temperature2 eggs. lights beaten1/2 cup heavy cream1 cup pitted dates 300ml Orange Juice1 Tsp Bi-carb soda1/2 Tsp Vanilla essence Directions: Pre-heat oven to 180 Degrees Celsius Using a small pot, over high heat, Bring dates and orange juice to a boil for 3 minutes. Stir in the bi-carb soda and cook for another 2 minutes (This will puff up, so you'll need to be using a deep pot, not a pan) Remove from heat and begin to squish the dates using a spoon in the pot, so they become smaller pieces(they should basically fall apart by this point). In a large mixing bowl, using an electric mixer, beat 80g of butter and 3/4 cup of brown sugar together until light and creamy. Add in eggs and beat until mixed through. Add the date mixture, vanilla essence and then begin to fold in the flour. Mix thoroughly, to ensure that there is no floury bits! Using a muffin tin lined with baking cups, spoon mixture in 3/4 of the way up (they will rise!) Bake in the oven for 20-30 minutes until super golden and cooked through. Use a skewer and poke in the middle of the pudding, if it comes out dirty, it needs more time! In another small pot, add 1 cup of brown sugar, 125g of butter and 1/3 cup of heavy cream and bring to a boil. Simmer for 2 -3 minutes. Remove from heat and leave to thicken for 5 minutes before serving. Top the pudding with the cream and the caramel sauce!
Are you needing a winter warmer? Or need an immunity boost to fight off a cold? This soup is going to be your JAM! This Quick Chicken Noodle Soup recipe is nothing short of amazing! Healthy, easy and so delicious. It's a great kid friendly dinner idea that the whole family can enjoy it together.Ingredients: 1 whole leek, sliced thinly1 small brown onion, diced finely2 small carrots, sliced in rounds 3 celery stalks, sliced thinly 1-2 garlic cloves, crushed 3 tbsp parsley, chopped finely 1 tbsp chives, chopped finely 3 cups of rotisserie chicken, shredded 2 bay leaves 1 tbsp dried oregano 2.5L chicken stock 1 lemon, juiced 200g egg noddle pasta (thin) Olive oil, for cooking Directions: In a deep pot, heat olive oil over a medium to high heat. Add leek, brown onion, garlic, celery, parsley, chives and carrot into the pot and cook for 5 minutes, or until they have lightly softened. Add chicken stock, bay leaves, oregano and lemon juice into the pot and cook for 15 minutes to enhance flavour. Add the pasta noodles to the pot and cook for 5 minutes. Place shredded chicken into the pot and continue cooking the noodles until ready. Add lemon juice and serve!
I'm getting in a little early this year, we have these at Christmas! They're sooooo delicious and perfect as a shared appetiser! Really fresh and lemony, perfect for those super hot days. Makes four pockets Ingredients: 500g smoked salmon 2 avocados, diced 2 red tomatoes, diced 2 Lebanese cucumbers, diced 1 red onion, diced 1 lemon, juiced 10 fresh chive leaves, finely sliced 1 tbsp olive oil Salt and pepper to taste Directions: Add avocado, tomatoes, cucumber, red onion, olive oil, chives lemon, salt and pepper into a large mixing bowl. Taste, if you need more salt. Using plastic cling wrap, line 4-5 small sauce bowls that are at least 7-8cm deep. Make sure the cling wrap is big enough that it has extra around the sides. Line the bowl with smoked salmon sheets; ensuring no area has been missed. Also, there needs to be enough around the edges to be able to “close” the dish. Once all dishes have been lined with salmon, place the salsa into each bowl, filling up to the top. Close the dish by using the excess salmon left around the edges. Seal the dish by wrapping the cling wrap into the middle of the dish. Place into the fridge for 3 hours. When ready to serve, open up the glad wrap and place a flat plate on top (so the dish is upside down). Turn the plate around while holding onto the saucer bowl. Remove the bowl and glad wrap and serve with a squeeze of lemon and a sprinkle of chives. Eat eat eat!
HOMEMADE BREAD 😍 Like seriously, what else you gonna do in self isolation other then become a professional baker???? 😂 I had a wonderful lady DM me this recipe (she said it’s doing the rounds!!) After posting this to the #gram I found it was @recipe_tins OG recipe, and I’ve added some flavourings to it 🥰🥰 When you’re having your yummy BARE breakfasts at home, maybe to make time fly a little faster, bake some of your own bread! Ingredients: 3 cups plain flour 1.5 cups warm water 1 tsp dried yeast Pinch of salt flakes Pinch of dried rosemary Pinch of dried oregano Directions: Pre-heat oven to 220° Celsius Mix warm water with yeast until dissolves. Add it into the bowl with flour and mix well. Lightly flour a bench and knead the bread until it forms a perfect little ball. Place back into the bowl and cover with a tea towel. Leave to rise for 2-3 hours. Remove from bowl, sprinkle herbs and then shape into a ball and place into a oven safe pot. Sprinkle salt flakes on top and cover with a lid. Cook in the oven for 30 mins, remove lid and cook for another 10. If adding olives or any other additions- add them in when you add the herbs - not beforehand so the bread can rise on its own. :)
HEY YALL! Back at it again with a killleerrrr yiayia recipe - her delicious Koulouria! These are so yummy and perfect with a little cup of greek coffee (a must have at yiayias place!) Alright, here we go! Makes: Cook time: Ingredients: 4 ¼ cups self raising flour6 tablespoons cornflour3 teaspoons vanilla sugar 4 medium eggs250g unsalted butter (melted)60ml milk1 cup white sugar 4 teaspoons baking powder Egg Glaze1 egg (beaten) Directions: Preheat oven to 180 degrees celsius. Sift together self raising flour, cornflour, and vanilla sugar in a large mixing bowl. Separate egg yolks and egg whites into separate bowls and set aside. Add butter and sugar to a mixer and beat on medium for 2 mins Add egg yolks and continue beating until they look light and fluffy. Add milk and combine. In a separate bowl add egg whites and beat until a meringue like consistency Turn your mixer to a lower speed and slowly add egg white mixture to the butter and sugar mix. Change your attachment to a dough hook, add baking powder and the other dry ingredients. *Add flour slowly as you might need more or less depending on your egg size. Turn off mixer and knead in bowl adding more flour (if needed) as you go. (Your dough should be soft and not too sticky) Cover with cling wrap and leave for 20 mins before making your koulourakia. Working on a clean dry surface, take a little dough and roll into long sausages. This is when your imagination can come into play! Twist into braids, make circles or even into the letter S. Line a baking tray with baking paper and place your koulourakia leaving distance between each one. They do rise when cooking (not a lot, but they do expand). Brush with egg glaze and place in oven for around 20 minutes rotating the trays halfway. Cool Koulourakia on wire rack completely before storing in an air tight container. Hope you guys LOVED this recipe!! Let me know how you go :) Love, Leah xx
Uhhhh I LOVE protein balls! They're so delicious and a really quick snack to meal prep in advance for those busy weeks! These one's are ESPECIALLY great because they have a little jam surprise inside.. just like the real lamingtons! 😍 Lamington Protein Balls Makes: 12Ingredients:1 cup instant oats½ cup desiccated coconut2 Tbsp cacao1/3 cup vanilla flavoured protein powder2 Tbsp coconut oil2 Tbsp rice malt syrup1/3 cup water2 Tbsp strawberry jam (if you can get a low sugar option..get it!) ¼ cup extra desiccated coconut for rolling Method: Combine the oats, coconut, cacao and protein powder in a bowl. Heat the coconut oil and rice malt syrup together in the microwave for 30 seconds, stir and add to the dry ingredients with the water. Roll a heaped teaspoon of the mixture into a ball. Create a deep hole in the centre with your thumb and drop a little jam inside. Press the edges together to seal, roll to reshape into a ball then coat in coconut. Repeat with remaining mixture. Store in the fridge.