Recipes | Leah Itsines

This recipe makes BULK dumplings! I made around 50 with the ingredients, so if you're making for a family this recipe is perfect, but you can always half the ingredients to make less. Ingredients:3 spring onions, finely chopped2 garlic cloves, crushed1 tbsp fresh ginger, grated2 cups Chinese cabbage, finely chopped1/2 long red chilli, finely chopped2 tbsp sesame oil2 tbsp soy sauce500g chicken mince50 x dumpling wrappersDirections: Heat a non stick pan over high heat. Add sesame oil and heat for 30 seconds. Add garlic, spring onions, ginger, chilli and Chinese cabbage into the pan and cook for 5-7 minutes or until the cabbage is completely wilted and cooked through. Add soy sauce to the pan and stir through.  Take mixture out of the pan and leave to cool down.  Combine cabbage mixture with the chicken mince and begin filling the dumpling wrappers!  Place around 1 tbsp of filling into the middle of the dumpling wrapper. Dip your finger in a bowl of water and run it around the edge of the dumpling, this helps it close easily! Fold the dumpling in half. Pinch the wrapper together in the middle.  Use your opposite thumps to fold a tiny pleat on either side of the dumpling, then press down firmly to seal it closed. If they're not closing, you may need a little touch of water.  Repeat with all of the mixture. Using a steamer, steam the dumplings for 20 minutes. Serve with Soy or chilli sauce! 

Sooooooo, are you SO over those potato salads that are DROWNED in thick cream sauces? (well i mean, you can never be OVER an amazing salad like that haha!) WELL, if you are, I have something SO EAAAASSSYY and so so YUM! Super good for all those lactose intolerant people out there! (holllaaa!!) RECIPE:6 Large white Potatoes1/2 Red Onion, finely diced 1/2 Parsley Bunch, roughly chopped1/2 Large red capsicum, finely diced 2 Tbsp White vinegar1 Tbsp Olive OilSprinkle of salt(dressing is to TASTE so if you want more vinegar or salt, add some more!!) DIRECTIONS: Peel potatoes and cut into small cubesAdd the potatoes into a saucepan in COLD water, and boil for 30 minutes or until soft (be sure to check regularly, you don't want to over cook them!).Place potatoes into a bowl and add capsicum, parsley and onion.Add olive oil, vinegar and salt.EAT!

 Oh myyyyy...this guac is SO EXTRA!....not the expensive kind....but the extra-instagramworthy-kind. Its full of delicious stuff that takes it to a new level!  Ingredients:2 Avocados, mashed½ red onion, diced1 teaspoon lemon juice½ a medium sized tomato, diced2 tbsp. fresh coriander, finely chopped 1 garlic clove, gratedPinch of SaltPinch of pepper  Directions: Mash avocado in a bowl. Add all remaining ingredients to the bowl and mix thoroughly.

This recipe is super easy to make. Pesto is super versatile and can last in the fridge for weeks at a time. Super tasty and best paired with almost anything, this Spinach and Basil Pesto dish is one of my favourite sides/toppings. Ingredients: 3 cups of baby spinach 1 cup fresh basil leaves3/4 cup of parmesan cheese2/3 cup of slivered almonds1 garlic cloves, crushed1 tbsp lemon juice2/3 cup of olive oil Pinch of saltPinch of pepper Directions: Add all ingredients except the olive oil into a blender and begin to blend. Whilst blending, slowly pour in the olive oil and blend until your desired consistency.  

 Just incase you're looking for the most delicious garlic bread recipe ever.. here you go! Perfect as a side with a nice warm meal or even a snack. This recipe sure won't disappoint!  Ingredients: 1 long baguette 60g butter 2 garlic cloves, grated 1 tablespoon parsley leaves, finely chopped pinch of salt pinch of cracked pepper  Directions: Preheat the oven to 200 degrees Celsius fan-forced. Cut the baguette into thick slices without cutting them all the way through. In a separate bowl combine butter, garlic and parsley. Season with a pinch of salt and pepper. Butter both sides of each slice of bread and then wrap the bread in alfoil. Bake for 10-15 minutes or until bread is crisp and butter is melted.

How AMAZING is this?! The quick & easy flat bread recipe that goes with ANYTHING! And this time I chose to grill some incredible Australian summer stone fruit to serve it with! YUUUMM!!    Flatbread with Grilled Stonefruit Makes 1 FlatbreadIngredients: 3 Heaped Tbsp Natural Greek yogurt3 Tbsp Self raising flour (More for dusting)1 Nectarine or Peach 1 handful of fresh rocket/arugula1 Tbsp olive oil1 tsp coconut oil1/2 Tbsp balsamic glaze Pinch of salt Directions:  Add yoghurt, olive oil and self raising flour to a bowl and mix. This might seem like a sticky consistency, but its okay! Dust a bench top with more self-raising flour and kneed the dough until it forms a ball. If It's still sticky, add more flour.  Roll out the dough with a rolling pin until half a centimetre in thickness.  Heat the 1/2 tsp coconut 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.  Set bread aside and begin to cut the nectarine/peaches into thick wedges.  On the same pan as the bread, heat the remaining coconut oil and begin to cook the peaches. This will bring out all the sweetness in them!  Cook until lightly brown on each side, be careful not to over cook as they can go super squishy.  It's time to assemble!  Grab the flat bread and place rocket over the top, then top with the cooked fruit and balsamic glaze.    Hope you absolutely love this FRESH recipe! Love, Leah X

So these may have not been a favourite whist you were growing up, but lets bring them back! Brussel sprouts are super delicious and are a great side for dinner, especially covered in parmesan and bacon!!  Ingredients:20 Brussel Sprouts, halved2 Long Rashes of Bacon, diced1/4 Cup Slivered Almonds2 Tbsp ParmesanSprinkle of Salt and pepper2 Tbsp. Olive oil  Directions: Preheat oven to 180 degrees Celsius. Line baking tray with baking paper. Placed Brussel sprouts, bacon, almonds into a baking tray. Splash some olive oil, salt and pepper over the top of the mix and bake for 20 minutes. Take out of oven and sprinkle with parmesan. Place back into oven for 1-2 minutes and let the cheese melt.

Yessssss we're back with sausage rolls!!! These are the best to make for your kids for dinner - such a sneaky way to get extra veggies in! If you're wanting to get more in, try adding some shredded zucchini or spinach! Ingredients600g beef mince2 garlic cloves, crushed 1 Carrot - Finely grated1 tbsp paprika½ teaspoon ground cumin½ teaspoon ground coriander½ teaspoon ground allspice½ teaspoon turmeric powder½ teaspoon cinnamon1/3 cup chopped mint3 sheets frozen puff pastry, thawed2 eggs, beaten1 teaspoon salt1 Tbsp. Sesame seeds Directions Preheat oven to 200 degrees Celsius. Line baking try with baking paper.Place beef, garlic, ground spices, grated carrot, 1 of the eggs and mint into a bowl with sea salt and pepper.Mix well with your hands.Divide the mixture into 3 balls, then roll them into long sausage shapes on a clean work space.Place one portion of filling onto the edge of each pastry sheet and then roll up TIGHTLY to enclose. Turn rolls seam-side down and brush with the beaten egg.Sprinkle sesame seeds over the top on the roll. Cut each roll into smaller pieces (size it up to you!) and place on the lined baking tray.Cook the rolls in the oven for 20 minutes, until puffed and golden. Hope you LOVED this! IF you did, let me know! Share a snap on Instagram or Facebook and tag @leahitsines OR Tag me IN the photo! I cant wait to see!! 

These sausage rolls are so easy - they'd make a great party nibble idea because everybody will LOVE them! Mushrooms are super super good for your health - they're absolutely packed full of nutritious vitamins and minerals, so they REALLY pack a punch! For this summer sausage roll recipe, I used yummy button mushrooms and mixed it through with delicious pumpkin (to give a little sweetness) and yummy spices that really bring out the flavour.  Makes: 20 rollsCook time: 30 minutesIngredients:1kg pumpkin, skin removed and chopped into bite sized pieces350g White button mushrooms, sliced thinly4 Puff pastry sheets, defrosted1 brown onion, finely diced2 garlic cloves, crushed1 Tablespoon of rosemary, chopped roughly1 egg, whisked (for basting)2 tablespoons of olive oil1 Tablespoon of sesame seeds½ teaspoon of ground coriander½ teaspoon of ground cumin½ teaspoon of ground turmeric½ teaspoon garlic salt¼ teaspoon of chilli flakes½ teaspoon of paprika  Directions:Preheat oven to 180 degrees Celsius.On a lined baking tray, add chopped pumpkin and cover with olive oil, rosemary and a pinch of salt and pepper.Leave to roast in the oven for 40 minutes or until soft. *Don’t steam – It gives a very different taste.In a large nonstick pan, use a small amount of olive oil and heat on a high heat. Add mushrooms, onion andgarlic into the pan and cook for 10-12 minutes or until they have softened and onion is cooked through.In a small bowl, Add all spices together and mix.Once pumpkin is ready, add it to a large mixing bowl.Mash pumpkin until smooth.Add mushrooms mixture and the spices.Mix thoroughly. Using one puff pastry sheet at a time, spoon some of the pumpkin mixture to one end of the pastry sheet andshape into a sausage-like roll.Grabbing the end of the puff pastry, roll forwards wrapping tightly, moving towards the opposite end.Always face the seam side down on the sausage rolls, as they can puff up and un-do in the oven!Repeat this with all pastry sheets and the pumpkin mixture.Once all done, cut the rolls using a super sharp knife into small 3-5cm rolls.Place all the rolls onto a lined baking tray. Using a basting brush, brush the egg over the top of each roll.Sprinkle the sesame seeds over the top and place into the oven for 25-35 minutes or until lightly golden brown.Serve while hot with some tomato sauce!

THIS potato salad is the PERFECT thing to bring to a party - and its super easy but majorly delicious. I used the same potatoes as i did with the gnocchi, They're called Spud Lite! They're a soft but creamy potato which makes them a perfect option for salads like these!  Ingredients: 1kg Spud lite Potatoes, peeled1/4 cup parsley, finely chopped1/4 cup spring onion, finely sliced1/4 Red capsicum, finely diced1/2 cup whole egg mayonaise1/4 cup Sour Cream1/4 tsp Olive Oil1 tsp Whole grain mustard seedsSprinkle of salt and pepper Directions:Chop peeled potatoes into bite sized pieces. Starting with a pot of cold water, add peeled potatoes into the pot and heat on a medium to high heat. Ensure that the potatoes are submerged under the water. Bring to the boil and leave them to simmer for around 15 minutes, continually checking on them to ensure they aren't over cooked! Whilst they are cooking, add mayo, sour cream, olive oil, mustard seeds, spring onion, parsley and capsicum into a bowl and mix - this is your dressing! Take the potatoes out of the pot once cooked, and leave them to completely cool. Pour dressing over the potatoes and mix throughly. Sprinkle a little salt and pepper and serve up!