Recipes

Crispy Roasted Cauliflower with Garlic Aioli

Crispy Roasted Cauliflower with Garlic Aioli

I love cauliflower, but sometimes I get over the softness of it! I absolutely LOVE crispy veggies and these crispy cauliflower is absolutely delicious! Ingredients: 1 whole cauliflower head, cut into florrets 2 tbsp olive oil 2 tsp nutritional yeast 1/2 tsp paprika Pinch of salt and pepper 2 tbsp breadcrumbs (panko if you have!)  Garlic Aioli: 4 tbsp fat free mayonnaise (this is typically vegan, but check!) or Vegonaise 1 garlic clove, crushed 1 tsp vinegar pinch of salt and pepper Directions:  Pre-heat oven to 180 degrees celsius Add all ingredients into a bowl and mix well.  Pour mixture onto a lined baking tray and bake in the oven for 30 minutes. At the half way mark, give them a good mix around to make sure they're all getting baked!  In a small bowl, add mayonnaise, garlic clove, vinegar and a pinch of salt and pepper and mix well.  Serve with the crispy cauliflower! 
Chicken Spanakorizo

Chicken Spanakorizo

Spanakorizo with CHICKEN! YUM! This is a greek dish that my yiayia makes all the time and it is SO DAMN EASY! Serves: 4  Ingredients: 400g chicken breast, sliced into strips 1 long red chilli, deseeded and finely sliced 1 large brown onion – finely diced  3 garlic cloves, crushed 2 bunch of English spinach leaves, washed well & roughly chopped1/2 cup Long Grain Rice (or basmati!) 4 Tbsp Tomato PasteSalt And Pepper To Taste2 Cups Water (Add More If Needed)Directions:  Heat 1 tbsp of olive oil in a pan and place over a medium to high heat.  Add onion, garlic and chilli to the pan and cook for 2-3 minutes or until onion becomes translucent.  Add chicken to the pan and continue to stir. Lightly brown the chicken, without cooking all the way through.  Add tomato paste to the pot and stir through for 30 seconds.  Add  spinach leaves and stir to slightly wilt the leaves Add rice to the pot and stir through.  Add water, a generous pinch of salt and pepper and cover with a lid.  Check after 15 mins and add a touch more water if needed and cook further until rice is tender. Add a squeeze of lemon and mix through. Add salt and pepper to taste. Serve! 
Sweet Potato Fries with Avocado Hummus

Sweet Potato Fries with Avocado Hummus

Oh I absolutely love sweet potato and cant get enough of these fries. These are the best sweet potato fries! Hands down! They're flavoursome and super crispy BUT still healthy. I baked these in oven with an awesome seasoning combination that is going to make your mouth water. They're the best snack or side to any dinner. Enjoy! Ingredients: 2 small sweet potatoes, cut into wedges 1 tbsp. Chopped parsley 1?4 tsp salt 1/4 tsp pepper 1/4 tsp dried rosemary 1/4 tsp paprika1/4 tsp cayenne pepper (less if you dont like heat!) 1 tsp corn flour 1 tbsp olive oil Avocado Hummus: 1 avocado3/4 cup canned chickpeas 1/4 cup canned chickpea juice 1/2 tsp salt 1/2 lemon, juiced 1 garlic, crushed Directions:  Pre-heat oven to 180 degrees celsius. In a large mixing bowl, add the sweet potato, parsley, salt, pepper, rosemary, paprika, cayenne pepper and corn flour. Add olive oil and mix well. Ensure all of the sweet potato is coated.  Pour wedges onto a large lined baking tray and spread out (don't let them go onto of each other!) Place into the oven for 45 minutes, turning them over half way.  To make the Avo hummus, add avocado, chickpeas, chickpea juice, salt, lemon and garlic into a food processor and blend until your desired consistency.  Serve with the cooked sweet potato! 
Bacon Pin Wheels

Bacon Pin Wheels

Oh my goodness - what a childhood memory!!!  BACON PIN WHEELS! THESE WERE THE BEST THING - EVER! Mum used to make them and freeze, and whenever we wanted KFC or McDonalds, she'd whip these babies out and we would settle down hahaha AMAZING!!! Ingredients: 2 sheets of puff pastry 275g grated cheddar cheese 150g bacon rashers, diced 2 eggs 3 tbsp fresh parsley, chopped 3 spring onions, finely sliced 1/3 red capsicum, finley diced 1 tsp worcestershire sauce 1/2 tsp salt 1/2 tsp pepper 1 garlic clove, crushed  Directions:  Pre-heat oven to 180 degrees celsius.  In a large mixing bowl, add cheese, bacon, eggs, parsley, spring onion, capsicum, worcestershire sauce, salt, pepper and garlic. Mix well.  Divide the mixture between the two puff pastry sheets and spread out evenly from edge to edge.  Begin to roll from one end, to the other, wrapping as tightly as you can.  Slice the roll into 2cm rounds and place onto a lined baking tray.  Place into the oven for 25 minutes or until golden brown. 
Bean and Corn Salad

Bean and Corn Salad

Isn't this a little gem of a side dish! Super cheap, easy to make and lasts in the fridge! If you have any left over, you can throw it in a salad to bulk it up! This recipe was created as a part of my #communityrecipes by Vanessa Akgun (@bylaradee)  Serves 4-6 as a side dishIngredients:2 x 400g canned 4 bean mix 1 medium carrot, grated 1 x 400g can of corn kernals 2 Spring onion stalks, sliced thinly 2 tbsp. fresh parsley, chopped 2 tbsp. lemon juice pinch of salt 2 tbsp olive oil Directions:  Into a large bowl, add all ingredients and mix well.  Taste! If you need a little more salt or lemon - add it here. Best served chilled :) 
Honey Carrots

Honey Carrots

What a delicious side! So simple in the oven and the taste is seriously amazing! Ingredients: 600g carrots, peeled 2 tbsp olive oil 2 tsp fennel seeds2 tbsp honey1 tbsp balsamic vinegar 1 tbsp fresh parsley, chopped 1 tsp sesame seeds  Directions:  Pre-heat oven to 180 degrees celsius.  Add all ingredients into a large mixing bowl, except the carrots and sesame seeds. Combine mixture well. Place carrots onto a lined baking tray and pour mixture over.  Add into the oven for 30 minutes. At the half way point, turn over. Remove from oven and sprinkle sesame seeds.  EAT!  
Greek style Zucchini & Garlic

Greek style Zucchini & Garlic

These are the BEST thing to make and keep in the fridge! My yiayia loves them as a little side to dinner, or on top of toast in the morning! They're a typical mediteraninan style side!  Ingredients: 5 medium white zucchinis (you can use green ones, but the white are more crunchy!)2 tbsp. salt 1 cup white vinegar2 cups water 1 cup olive oil1 cup rice bran oil (or any light oil) 1 tsp dried oregano 2-3 garlic cloves, crushed  Directions:  Half the zucchini's lengthways and then half again (so quartered). Remove the inside of the zucchini (keep this, you can make zucchini fritters!). Slice the remaining zucchini into long strips.  Place all zucchini strips into a large bowl and sprinkle salt over the top (this may seem like a lot of salt, but don't stress!) Leave in a sieve with a bowl underneath to catch the water. Keep this in the fridge for 5-6 hours, to really extract the excess water.  In a deep pot, heat 1 cups of white vinegar with 2 cups of water. (If you're making more, always do 1 part vinegar to 2 parts water). Bring this to a boil and add the salted zucchini to the pot.  Leave to boil for 5-7 minutes.  Drain, and leave to cool.  Add zucchini into a large container and top with garlic, oregano, olive oil and rice bran oil.  Keep in the fridge for up to 4-6 weeks!   
Flatbread with Hemp Seeds

Flatbread with Hemp Seeds

How delicious is this! Hemp seeds are an up and coming "superfood", but its not a common one to use! They're super delicious as a salad topper to give an extra crunch, or to add some extra omega 3's into your diet! I slipped them into this super easy flat bread recipe and it worked perfect! Makes 1- 2 Small FlatbreadsIngredients: 3 Heaped Tbsp. Macro Natural yogurt1 Tbsp. Macro Extra virgin Olive Oil1 Tbsp. Macro Hemp seeds4 Tbsp. Self-raising flour (More for dusting)Pinch of salt¼ tsp dried rosemary Directions:  In a small mixing bowl, add yoghurt, rosemary, hemp seeds, olive oil and self-raising and mix. This might seem like a sticky consistency, but this is okay! Dust a bench top with more SR flour and knead the dough until it forms a ball. If It's still sticky, add more flour to the bench. Roll out the dough with a rolling pin until half a centimeter in thickness. Heat a small splash of olive oil on a small pan over medium heat. Once melted, transfer the flat bread over and cook for 2 minutes or until lightly brown and then flip and cook on the other side. 
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! 
Greek Style Roast Capsicum & Garlic

Greek Style Roast Capsicum & Garlic

This Greek Style Roast Capsicum & Garlic is super easy and delicious as a snack or side. It'll stay fresh in the fridge for 4-6 weeks. Super quick and won't take more than 10 minutes to prepare. Serves: 10 Ingredients:  4 large red capsicums1/2 tsp salt 3 garlic cloves, sliced thinly1/2 cup rice bran oil (or more, if needed)1/2 cup extra virgin olive oil  (or more, if needed)Directions:  Preheat grill to 200 degrees (or a high setting)  De-seed capsicums and remove the remaining membrane.  Half capsicums, and place on a lined baking tray skin side up Splash a small amount of olive oil over the top and place under the grill for 10 minutes, or until the skins have begun to blacken.  Remove from grill and place capsicums into a plastic bag and tie a knot in the top of the bag, ensuring no air can escape. This will help steam the capsicums and assist in removing the skin. Leave to steam for 15 minutes.  Take capsicums out of plastic bag and remove the skin by pealing from edge to edge.  Place capsicums into a container and fill with olive oil and rice bran oil. Depending on the size of your container, you may need more or a little less.  Add salt and garlic into the container and give it a stir.  Place in the fridge and eat whenever! 
Homemade Chilli Sauce

Homemade Chilli Sauce

So this is for those of us who LOVE spice! This sauce is super hot, but it is seriously amazing on steaks, or even thrown into a pasta dish for extra flavour! Makes 2 cups of chilli sauce. Ingredients:3 tomatoes1 medium brown onion4 long red chilli, tops cut off (seeds kept inside!) 1 red capsicum, deseeded 2 garlic cloves, crushed1/2 lime, juicedpinch of salt & pepper1/2 tbsp mustard powder 1/2 tsp cayenne pepper 2 tbsp olive oil Directions: In a food processor, add chilli, onion, capsicum, garlic, lime juice, salt, pepper and olive oil. Blend until each ingredient is finely diced. In a large, non-stick pan, heat a splash of olive oil over a medium heat. Add the chilli mixture into the pan and stir for 5 minutes, or until mixture has completely softened. Add the tomatoes into the food processor and blend for 2 minutes. Add tomatoes to the pan and add mustard powder, cayenne pepper and a touch more salt. Leave to simmer for 10 minutes.  Take off heat and leave to cool.  Once cooled, place into a blender and blend until a paste like consistency.  Using a funnel, funnel the chilli sauce into a bottle, or air tight container. Keep in fridge for up to 4-6 weeks.  This recipe can also be frozen! So don't be afraid to make a big batch and freeze it. 
Curried Roasted Potatoes

Curried Roasted Potatoes

Potatoes are SERIOUSLY my favourite vegetable. They're so versatile and are perfect with almost anything. Who doesn't love potatoes? Ingredients: 8 medium white potatoes (1kg) 1 tbsp curry powder 1/4 tsp cracked black pepper1/2 tsp paprika 1/2 tsp salt1 tsp. dried rosemary 2 tbsp. olive oil Directions:  Pre-heat oven to 180 degrees celsius. Boil a large pot of water and sprinkle a pinch of salt into the water.  Cut potatoes into wedges and place them into the boiling water to par boil. Boil these for 15 minutes.  Drain potatoes and place onto a lined baking tray.  In a small mixing bowl, add curry powder, black pepper, paprika, salt and rosemary. Mix to combine.  Place seasoning over the potatoes and splash the olive oil over the top.  Mix with your hands (prepare to get your hands dirty!) to make sure all the seasoning is all over the potatoes.  Place into the oven for 25-30 minutes or until lightly golden. If you want a little more crunch, place under the grill for 5 minutes. 

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