Not a fan of alcohol but still want to get into the New Years fun? Ooohh man, I got you with this NYE mocktail recipe! This is my (delicious) banana sorbet mocktail! It's sweet, icy and really easy to make! It's also super versatile so you can change the flavours simply by changing the sorbet flavour. Watermelon, lemon, passionfruit... anything! Makes: 4 mocktails Ingredients: 500ml Banana sorbet 200ml lemonade 1/4 cup apricot nectar1/2 lime, juiced 1/4 lime, wedges 2-3 tbsp sugar 10 raspberries, fresh Directions: In a blender, add banana sorbet, lemonade, apricot nectar and 1/2 the lime, juiced. Blend until combined. Sprinkle sugar onto a plate or a board. Using the lime wedges, push the lime flesh around the rim of the mocktail glass. Place the rim into the sugar and spin around, allowing the sugar to stick to the glass. Pour the sorbet mixture into the glasses and top with the strawberries and a lime wedge. Serve straight away!
OKAY, SO YOU GUYS KNOW THIS IS MY DREAM 🤣 I’ve (finally) teamed up with @phillips to showcase my beautiful, shiny, perfect new cooking appliance, the Philips Airfryer XXL with Smart Sensing Technology You guys know my airfryer antics, I have come to realise that not all airfryers are the same and this new one has got me ALL EXCITED!! It literally has a feature that cooks your food to perfection so all you need to do is press a button & its DONEEE!!! I originally got my airfryer because I wanted to use less oil when cooking (I.e. less incidental fat into my meals) because my inner Greek comes out pouring like it’s nothin!! And it has not only worked a treat, but basically replaced my oven 🤣🤷🏼♀️ If this airfryer isn’t on your Christmas list.... YOU GOTTA GET ON IT! A few common questions: ✅ I have the XXL and would recommend always going the bigger size (even if you cook for 1-2!) ✅ Its easy to clean, I put everything in the dishwasher ✅ You use SOME oil, but it cuts out 90% of the need ✅ Yes you can absolutely bake in there! Brownies, cupcakes... it’s all possible Serves: 1Cook Time: ~12-15 minutesIngredients:1 salmon fillet1 fresh spring onion – finely sliced1 fresh chilli – deseeded and finely chopped1-2 garlic cloves – crushed or sliced 2cm ginger, grated 3-4 fresh coriander or mint sprigs, roughly chopped 2 Tbsp. Soy sauce1 Tbsp. Organic honey 1 Tsp sesame seedsTo serve: Cooked brown rice and some asian greens (optional)Directions:1. To a mixing bowl, add the fresh salmon, spring onion, chilli, garlic, ginger, coriander, soy sauce, honey and sesame seeds. Mix well and coat thoroughly. Leave to marinate for 30 minutes to an hour.2. On a sheet of baking paper, wrap the salmon up into a parcel and use a toothpick too close. Place the parcel inside your Smart Sense Airfryer and turn the dial to the Fish setting. Press the start button and allow the machine to judge the perfect cook time. If you are not using a Smart Sense Machine, use the fish setting ad turn to 180 degrees celsius for 12-15 minutes, depending on your liking. 3. Once cooked, serve with rice and some stir fried asian greens. Hope you Love this recipe! Love, Leah x
We are at Day 7 of this special Christmas series.. and today I wanted to give you a quick & easy recipe that ANYONE can whip up in minutes!! What I love most about these is that they're perfect for those times when you have 20 different things to prepare for Christmas day, and the LAST thing you want to worry about is some intricate dessert! Sometimes you just want something quick and easy that you can half-prepare ahead of time and just assemble on the day. You don't even need an oven or any time for setting in the fridge or freezer! These little beauties have that perfect balance of a bit of crunch, a bit of creamy-ness, a bit of a berry-burst (and even a bit of brandy if you like!) .. like, tell me something this DOESN'T have!! 😂 I'm so excited for you to try these and put them on your Christmas table! 🎄 Makes: 10 basketsPrep Time: 10 minutesCook Time: None! Ingredients: 10 pre-made brandy snap baskets300ml thickened creamVanilla ice-cream (as much or as little as you like!1 tablespoon icing sugar 1 cup frozen OOB organic mixed berries1 cup frozen OOB organic raspberries1 cup frozen OOB organic blueberries Optional Extra:1 tablespoon brandy (to add into the cream or ice-cream for an extra Christmassy-flavour!)2 candy canes, crushed (for a little minty Christmas crunch!) Directions: In a large mixing bowl, use an electric mixer to beat the thickened cream until light and fluffy. Just before soft peaks form, throw in the icing sugar (and a little brandy if you like!) and mix through. Place bowl in the fridge until you're almost ready to serve. Add the frozen berries onto a plate and allow them to defrost naturally. Do not add any water to the bowl as this will make them soggy! Lay out your brandy baskets on a serving plate. You can either fill with ice-cream and layer the cream on-top of them, or you can fill half of the baskets with ice-cream and the other half of the baskets with the cream - whatever you like! Once filled, top with berries and bits of crushed brandy baskets if you'd like an extra brandy crunch! For a little extra minty Christmas treat, sprinkle over some crushed candy canes!
These Chocolate cookies.. I tell you what.. are so damn yum. AND they're especially great for when Santa comes. If you're going to put out the cookies for Santa, they may as well be some DELICIOUS cookies that you will absolutely love too. Or.. you know.. don't put them out for Santa at all.. I won't judge if you keep them for yourself 🤷🏼♀️😂 Easy to make, quick to cook, super soft, super delicious & absolutely worth sprinkling some crushed candy canes on top!! Just wait until you smell your kitchen after cooking these! Let's get baking 🔽 Serves: 10 CookiesPrep Time: 10 minutesCook Time: 10-15 minutes Ingredients: 1/2 cup butter 1 cup brown sugar 1 egg 1 tsp vanilla essence 1 cup self-raising flour 1/4 cup raw cacao1 tsp baking soda1/4 tsp salt 1 cup choc chips Optional Additions: Crushed candy canes Christmas coloured sprinkles or frosting Directions: 1. Pre-heat oven to 180 degrees Celsius 2. Using a hand-held beater, beat butter and sugar together. until combined (or a crumbly appearance) 3. Add egg and vanilla essence and continue to beat. Add sifted flour, cacao, baking soda and salt and continue to mix through. 4. Remove beater (lick the spoon!) and fold in the chocolate chips. 5. On a lined baking tray, spoon out a few tablespoons of the mixture into your hand a roll into a ball (it will be sticky!). 6. Press down lightly onto the lined baking tray, but spread them a good distance apart as they will expand in the oven. 7. Bake for 10-15 minutes. Careful not to overcook otherwise they won't be soft!8. When they're done (and still warm!), sprinkle your crushed candy canes or Christmas sprinkles on-top. If not, and you'd like to spread frosting on them.. wait for them to cool down completely before spreading it on!
I went around the office and asked what everyone's food traditions are for their Christmas Lunch or Dinner.. and because Mitch is Italian, he said that they have Lasagne... as an ENTRÉE! And of course I was like.. "um.. EPIC.. I need to be a part of this" 😂 I can totally understand why they have a tray of lasagne every Christmas.. when you've got your Nonna (Italian grandmother) making her special homestyle recipe for you and your family, Christmas is DEFINITELY the time to be savouring it! entrée So for the SIXTH DAY of Christmas in this special Christmas series, unleash your inner-Mitch (inner-Italian) and bake up this AMAZING tray of Italian Beef Lasagne! 🔽 Serves: 6-8 peoplePrep Time: 35 minutesCook Time: 30 minutes Ingredients: 600g beef mince375g packet of lasagne sheets 2 large garlic cloves, crushed 1 long red chilli, deseeded and sliced1 large brown onion, diced700ml passata sauce 700ml water or chicken stock 1 tsp salt 1 tsp cracked pepper 1 tsp dried oregano 1/2 tsp mustard powder 10 basil leaves 2 cups of mozzarella cheese1 cup parmesan cheese 2 tbsp. olive oil Directions: Pre-heat oven to 180 degrees Celsius. In a deep pot, heat olive oil over a high heat. Add onion, garlic, chilli into the pot and stir for 2-3 minutes, or until onion is translucent. Add beef mince into the pot and using your coking utensil, break the mince up into small pieces. Cook until all water has evaporated from the bottom of the pot. Once beef is cooked, add passata sauce, water, salt, pepper, oregano, mustard powder and basil leaves. Leave to simmer for 20 minutes. Depending on what lasagne sheets you use, cook according to packet instructions. In a deep dish, spoon a small amount of the sauce onto the bottom, edge to edge to ensure nothing sticks. Layer the sheets on the bottom, then top with a layer of sauce and a layer of mozzarella. On the next layer, add sheets, sauce and top this time with parmesan (whilst layering, change between mozzarella and parmesan) Continue layering until you reach the top. Cover with al-foil and place into the oven for 30 minutes. Serve hot!
We are at Day 4 of this special Christmas series.. and today's recipe is straight from yiayia herself! Her marinated olives are seriously like no other and ALWAYS an absolute hit on our Christmas table... so obviously I had to share this one with you all too!! Let's get marinating 💃🏼 Ingredients: 1 garlic clove, slivered1 tsp thyme leaves1/4 tsp lemon zest1/2 tsp chilli, diced1 tsp olive oil1/2 tsp fennel seedsPinch of salt500g Olives (kalamata is great, but whatever you like!) Optional Extras:Fetta cubesRoasted yellow capsicum Directions: 1. Add olive oil, thyme, lemon zest, chilli, fennel seeds and salt into a pan and cook on a medium heat for 3 minutes. 2. Add olives and leave to warm for 3-4 minutes. 3. Take out of the pan and into a serving bowl.4. Add your optional extras like cubed feta or roasted yellow capsicum if you like and mix through before serving.
Name a more iconic appearance than Prawns on Christmas day 🦐 ..well.. they're certainly iconic on our Christmas table haha! 🎄 Prawns are incredibly versatile, and what I LOVE about this recipe.. is that the flavours in the marinade taste SO fresh!! And for an extra Aussie-bonus, using the barbeque to cook these are just perfect for an Australian Christmas if you ask me! But if you don't own one, they can be cooked in 2 other ways as well! We're at our THIRD recipe for this Christmas series. These are easy to prepare, quick to cook, easy for guests to grab off a platter.. the full package, really! Here are my crowd-pleaser Garlic & Lemongrass Prawn Skewers! 🎄 Serves: 8 skewersPrep Time: 10 minutesCook Time: 10 minutes Ingredients: 500g raw prawns, peeled and deveined¼ cup olive oil2 cloves garlic1 small red chilli1 spring onionHandful of fresh coriander, chopped1 lime, juiced ½ small lemongrass, white only Salt & Pepper, to tasteBamboo skewers, soaked Directions: 1. To a blender, Add oil, garlic, chilli, spring onion, coriander, lime juice, lemongrass, salt and pepper. Add prawns into a large mixing bowl and place in the fridge to marinate for approx. 1 hour.2. Remove prawns from fridge and thread onto skewers.3. Heat barbecue, grill or fry pan over medium high heat and cook prawns for about 2-3 minutes on each side, or until cooked through.4. Serve with sweet chilli sauce and a squeeze of lime for a little extra jazz on your prawns!
Um excuse me, but who in the WORLD said you can't make friends with salad?! Because you absolutely can.. especially when there are crispy, maple-y, sugared pecans thrown in!! 💃🏼 Which brings us to the 2nd recipe in this Christmas series .. an EPIC Maple Pecan Christmas Salad! This will be an absolute HIT on the Christmas table, I can assure you! 🎄 Serves: 4-6Prep Time: 30 minutesCook Time: 5 minutes Ingredients: 1 cup pecans2 tablespoons maple syrup 2 teaspoons brandy (optional) 2 tablespoons brown sugar 200g cherry tomatoes, sliced ½ bunch basil, leaves torn 200g bocconcini balls 1 small brown onion, sliced 2 Lebanese cucumbers, sliced into rounds Dressing:2 tablespoons olive oil1 tbsp balsamic glaze Sprinkle salt Directions: 1. Heat frypan over medium heat, add pecans and toast for 2 minutes, stirring often. After two minutes, add the maple, sugar, brandy and cook for another 1-2 minutes until candied (be careful not to burn!).2. In a small bowl combine cucumber, tomato, red onion, bocconcini, basil and dress with the olive oil, balsamic and salt. 3. Top with pecans and serve!
Now that December has rolled around.. you all may be wondering just how festive will Leah get.. will I be a Christmas Angel? Your Modern-day Santa? The Queen of Gift-Giving? The answer is ALL OF THEM 💃🏼💃🏼 This year, I'm going to be counting down to something SPECIAL. And today, we're kicking off this epic Christmas series with a beautifully golden, glistening DELICIOUS Orange Glazed Christmas Ham! You are absolutely going to LOVE this one!! 🎄 Serves: 20Prep Time: 15 minutesCook Time: 2 1/2 hours Ingredients: 6-8kg leg ham, bone in2 tablespoons fresh ginger, finely grated1 cup orange jam1⁄2 cup soy sauce2-3 star anise1⁄2 cup apple juiceOlive oil Directions: 1. Preheat the oven to 150C.2. Meanwhile, prepare the ham. Remove the skin by sliding your fingers between the rind and the fat. You want to keep some of the fat, so peel back the skin carefully.3. Score the fat in a criss-cross pattern down, but try not to go any deeper than the fat layer. Place onto a lined baking tray, lay flat side down.4. In a small pot, add ginger with a small splash of olive oil over a medium heat. Cook for one minute before adding orange jam, soy sauce, star anise and apple juice . Bring ingredients to a simmer for10 minutes.5. Generously brush the ham all over with glaze and bake for 2 1/2 hours, brushing with more glaze every 30 minutes.6. Remove the ham from the oven and carve.
OVER NIGHT OATS! I know these are some of your favourites!! I absolutely love O/Oats in the summer time (and winter time!) because you can have a cold breakfast, minimal effort with allllll the deliciousness! I'm using a range of different NUYU milks which are a new plant based milk (based in SA!!). For any of you guys who can't have dairy or choose not too, plant based milk is so delish and you can get really good, creamy ones that don't make you feel like you're missing out :) Strawberry honey: 1/2 cup rolled oats 3/4 cup NUYU Almond milk 1-2 teaspoons honey (or sweeter of your choice)2-3 strawberries, sliced 1 tablespoon coconut flakes, toasted Nutty oats: 1/2 cup rolled oats 3/4 cup NUYU pistachio milk 1/2-1 fresh banana 1 tablespoon hazelnuts 1 tablespoon peanut butter Chia passionfruit: 1/2 cup rolled oats 3/4 cup NUYU Oat milk 2 teaspoons chia seeds1-2 teaspoons maple (or sweeter of your choice)1 large fresh passionfruit pulp Directions: Add all ingredients (depending on flavour) into a meal prep container and mix well. Leave to soak overnight. In the morning, these can be had cold or warmed over the stove or microwave for 90 seconds.
ITS A YES FROM ME 🥰 These tacos are EPIC and are SO good for the whole family (I.e you put everything out.... everyone builds their own and there are no complaints haha!!) If you’re ever looking to reduce your meat intake or get some more variety in your cooking, then perhaps consider a #meatfree day of the week where you get your creative hat on, test out some new recipes and get more plant-based foods into your day! @vegiedelights makes it easier with their range of plant-based alternatives that you can sneak into meals (and not even Mitch would notice!!) - still getting protein, iron and B12 into your meal and ENJOYING it 🥰 Serves: 4Cook time: 15 minutesPrep time: 15 minutesIngredients:4 small tortillas, warmed1 packet of Vegie Delights Savoury Mince1 garlic clove, crushed½ brown onion, diced½ chilli, dicedOlive oil, for cooking2 tablespoons taco spiceSalsa:1 avocado, diced 1 red tomatoes, diced 1 small cucumber, diced ½ red onion, diced 1 lemon, juiced 10 fresh chive leaves, finely sliced 1 tbsp olive oil Salt and pepper to tasteExtras:Lime juiceFresh corianderDirections: In a medium mixing bowl, mix together avocado, cucumber, tomato, chives, red onion, olive oil, lemon, salt and pepper. Mix well. Set aside. In a small pan, heat olive oil over a medium high heat. Add garlic, onion, chilli and cook for 3-4 minutes until onion has softened. Add Vegie Delights Savoury Mince and heat through, breaking it into smaller pieces. Add taco spice mix and a touch of water to thin it out a little, and mix well, coating the mince. Warm tortillas and place mince inside, topping with the salsa. Serve with a squeeze of lime and coriander.
Oh yes you read that right, its SPICY hummus. I LOVE hummus, but sometimes can be a little boring.....so I add a little bit of heat and it just MAKES the dip! Ingredients (makes 2-3 cups):2 x 400g Cans of Chickpeas 1 Tsp Cayenne pepper 3 Tbsp Lemon Juice2 Garlic Clove, crushed **1/2 Cup olive oil (more if needed) **Small handful of coriander (Optional)Sprinkle of Salt and Pepper1/2 tsp chilli flakes ** Want to make this recipe FODMAP friendly?Leave out the garlic. Reduce olive oil to 1/4 cup. Add 1/4 cup of Garlic Infused Olive Oil - YUM!! Just like the real deal! Directions: Place ALL ingredients minus the olive oil into a food processor and begin to blend. Stop every now and again to wipe down edges to make sure everything is being blended nicely. Pour olive oil slowly into the blender, until mixture is to your desired consistency. Pair with carrots, cucumber or pita bread.
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