Recipes | Leah Itsines

Yiayia's Meatballs
Yiayia's Meatballs
Yiayia's Meatballs are an all time favourite of mine,  a recipe packed with flavour that is surprisingly super easy to make. Perfectly paired with some freshly cooked veggies and some rice. Serves: Makes 20 meatballs Ingredients: 250g beef mince250g pork mince1 brown onion, grated1/4 cup of parsley, finely chopped8-10 mint leaves, finely chopped2 garlic cloves, crushed1 tsp salt1/2 tsp pepper1/2 cup of breadcrumbs1 egg1 small tomato, grated Directions: Add mince, onion, garlic, mint, egg, breadcrumbs, tomato, salt, pepper and parsley to a bowl and mix well.  Using roughly a tablespoon of mixture at a time, roll the mixture into small balls. Into a deep saucepan, heat olive oil over medium to high heat. Cook meatballs for 7-8 minutes or until completely cooked through. Eat by themselves, or for extra tastiness - add them to a sauce and serve with pasta! 
Lamb Skewers & Baked Vegetables
Lamb Skewers & Baked Vegetables
It’s almost our Greek Easter time and I’m excited!!! We LOVE Easter in our family and of course it’s always a food celebration. These lamb skewers or baked vegetables are a Papou and yiayia special, and you just know they’re going down a TREAT! @australianlamb has got us covered this easter, and I’ve come to you with a REALLY easy few dishes that you can bring if you're on dish duty.  Baked vegetables, with a delicious grated tomato over the top to keep it from drying out and a delicious lamb skewer that you can make into small little bite ones or the big, main serve ones :)  Baked vegetables: Serves: 6Prep time: 15 minutes Cook time: 10 minutes 1 zucchini, sliced into large rounds3 potatoes, sliced into bite sized pieces3-4 mushrooms, quartered 1 red onion, quartered2 garlic cloves, crushed 2 tbsp fresh parsley, finely chopped2 tomatoes, 1 quartered and 1 grated Salt & Pepper to tasteOlive oil, drizzle  Directions:  Pre heat oven to 180 degrees celsius.  To a large mixing bowl, add all vegetables and season with olive oil,  garlic, salt, pepper, parsley and top with the grated tomato. Mix well to ensure everything is well coated.  Pour onto a tray and bake in the oven for 1 hour or until vegetables are tender. If you need mid way, give the vegetables a mix so ensure they cook evenly.  Serve with lamb skewers Lamb Skewers: Makes: 8-10 Large Skewers Prep time: 15 minutes Cook time: 10 minutes  2kg lamb shoulder, bone out 1 large rosemary sprigSalt, Pepper, Dried Oregano1 Lemon, juiced (but keep the half!)Olive oil 10 wooden skewers  Directions:  Soak skewers in water for as long as you can (this helps them not burn on the BBQ!) Remove excess fat from the lamb shoulder, and slice into bite sized pieces. This may take some manoeuvring, so take your time in getting the right pieces.  Add to a bowl and season with fresh rosemary, salt, pepper and dried oregano. Season to your liking - lamb is a really flavourful meat and takes on whatever you give it, so don’t be shy here!  Begin to skewer the meat, adding however much you like per skewer. If you wanted to get a little more vegetables in, you can switch each piece of lamb, with a piece of a vegetable like capsicum or zucchini, and then repeat with the lamb so you have a more colourful skewer.  Once all finished, cook on a BBQ of your choice (coal or gas) until lightly pink in the middle.  Serve with the vegetables. 
Whole Air Fried Chicken
Whole Air Fried Chicken
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! 
Honey Thai Salmon
Honey Thai Salmon
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 
Quick Chicken Noodle Soup
Quick Chicken Noodle Soup
Are you needing a winter warmer? 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!   
Salmon Salsa Pockets
Salmon Salsa Pockets
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! 
Yiayia’s One Pot Squid and Rice
Yiayia’s One Pot Squid and Rice
SQUID & RICE! This is straight from the hands of my yiayia! This recipe was originally yiayia's famous "stuffed squid" where she would stuff tiny little squid tubes with the rice and tomato mixture, but it took almost 2 hours of active work before you even started to cook! The stuffed squid was almost like a "treat" dinner at yiayia’s, because it would take forever to make. I really loved it and wanted it to be more of a weekly meal (and a forever recipe I can make for my family in years to come), but I couldn't spend 2-3 hours at night cooking it! I asked yiayia if there was ANY way we could keep the love/flavours but make it easier (the love is SO important!)... so we created a way that it's just as delicious, but now it's 30 minutes max, one pan and the most delicious, hearty and fancy dinner ever (but it won't break the bank either!). This reminds me so so much of when we'd go to yiayia’s as kids, see stuffed squid on the table and we'd all rush to sit down and eat. I love this recipe, it really really feels like home and I'm so glad that now we can enjoy this meal every week! Dinner time with my family is so important, and it should be for you too! Get this on your dinner table!  Serves: 4 Cook time: 30 minutes Ingredients:¼ cup olive oil4 medium whole squid, gutted and cleaned (tentacles included!) and sliced into rings1 medium brown onion, quartered 2 garlic cloves, whole 1 large handful of parsley leaves 1 large handful of fresh mint leaves2 tbsp tomato paste 500g tomato passata sauce 2.5 cups of water ½ cup basmati rice, uncooked & rinsed Generous pinches of salt and pepper Directions:  In a food processor, add the onion, garlic, parsley and mint. Blitz until finely chopped. In a pot, heat olive oil over medium to high heat. Add the onion mixture into the pan and season with salt and pepper. Cook for 2-5 minutes or until onion is translucent. Add the squid tentacles into the food processor and blitz until finely chopped. Add these into the pan and cook for a further 5 minutes. Add tomato paste and stir. Add tomato passata and half of the water. Heat through for 2-3 minutes. Add the rinsed basmati rice and cook for 15 minutes. Continually stir and add more water as it needs. Just before the rice is ready, add the squid rings into the pot and stir. Cook for 5-7 minutes or until they’re completely cooked through and the mixture begins to thicken.   Serve with bread! 
Light & Creamy Chicken
Light & Creamy Chicken
You HAVE to try this LIGHT creamy chicken for your next weeknight dinner! The flavours that come from the fresh herbs and the sun dried tomatoes.. oofft... absolutely amazing 😍😍   Light & Creamy Chicken Serves: 4 Ingredients:  1 Tbsp Olive oil5 chicken thigh fillets (skin off)1/2 cup sun dried tomatoes, halved 2 cups of fresh baby spinach2 garlic cloves, crushed 1/2 cup thickened cream1 cup chicken stock1/3 cup parmesan cheese1 Tbsp fresh Thyme leaves, finely chopped1 fresh chilli, chopped roughly2 stalks of spring onion, finely sliced Salt and pepper to taste Directions: Trim the large fatty bits off the chicken thighs and coat with salt and pepper. In a hot pan with a splash of olive oil, brown the thigh fillets lightly and then set aside. In the same saucepan, cook garlic, thyme leaves, chilli and spring onion for two minutes. Pour in stock, thickened cream and leave to simmer for a further 5 minutes. Add in sun dried tomatoes and parmesan and leave for 1 minute. Add in the browned chicken and leave to simmer for 30 minutes. 2 minutes before you’re ready to serve, chuck in the baby spinach and leave to wilt. Serve on a yummy bed of rice!   Hope you LOVE this recipe - It's one of my family's favourites!  Love, Leah xx  
Salmon & Zesty Tomato Salsa
Salmon & Zesty Tomato Salsa
A zesty delicious salsa that you are SOO going to appreciate having on hand when you want a fresh twist on your meals. Perfect with this salmon, but also equally as bloody delicious with chicken, or even with your eggs & toast for brekkie! Did I seriously forget to mention it's ready in less than 15 minutes too? Yeah, it's the double whammy today. Let's go people!!   Salmon & Zesty Tomato Salsa Serves: 1Cook time: 10 minutesPrep time: 5 minutesIngredients: 1 middle pieces of salmon, skin offSalt and pepper, to taste Olive oil, for cookingCooked rice, for serving. Salsa:1 cup cherry tomatoes, quartered  1 spring onion stalk, finely sliced 1 tbsp fresh coriander, roughly chopped 1 small garlic, sliced 1/2 tbsp olive oil 1 tbsp. lemon juice Pinch of salt Directions:  Coat salmon in a pinch of salt and pepper on both sides. Heat a small non-stick pan with a splash of olive oil over a medium high heat. Cook salmon on both sides for 3-4 minutes or until cooked to your liking. Meanwhile to create the tomato salsa, add cherry tomatoes, spring onion, coriander, garlic, olive oil, lemon juice and a pinch of salt into a bowl and mix well. Taste and season accordingly. One salmon is cooked, place on a bed of rice and top with the zesty tomato salsa. 
Chicken with Lemon & Herb Butter
Chicken with Lemon & Herb Butter
This lemon and herb chicken is super delicious and perfect for an easy, light dinner.. and you won't believe the taste!! Just TRY and convince me otherwise 👀   Chicken with Lemon & Herb Butter Serves 2 (one breast each) Ingredients: 2 chicken breasts 10 asparagus spears, with bottoms cut off 2 tbsp butter 3 tbsp. olive oil  1/2 brown onion, sliced thinly  4 garlic cloves, crushed 2 tbsp fresh parsley, chopped 1 red chilli, deseeded and finely chopped 1 tsp turmeric powder 1 tbsp lemon juice 2 tbsp lemon rind pinch of salt pinch of pepper Rice to serve Directions: In a large mixing bowl add lemon rind, garlic, chilli, parsley, turmeric, butter, salt and pepper and 2 tbsp olive oil. Mix well.  Add chicken to the mixture and coat well. Leave in the fridge to marinate for 1-2 hours.  On a large pan, splash 1 tbsp. olive oil and heat over medium heat.  Add asparagus and onion to the pan. Sprinkle salt and pepper and cook for 5-6 minutes or until asparagus has softened and onion is translucent.  Take asparagus out of the pan and place 1 tbsp of butter into the pan.  Cook chicken breast for 6-7 minutes on each side, or until completely cooked though (make sure to cut open to check!)  Leave to rest for 2-3 minutes before cutting.  Serve with rice & asparagus.     
Air Fried Honey Salmon
Air Fried Honey Salmon
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 
Italian Beef Lasagne
Italian Beef Lasagne
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!