Corn ribs for the win! I’m OBSESSED with these, they are so good. They can be done on the BBQ, the air fryer or even in a pan! Here is the air-fryer version 👇🏼 Air fryer Corn Ribs Ingredients: 4 corn cobs 3 tbsp olive oilBig pinch of salt 1 tsp paprika (Smokey is delish!) 1 tsp garlic granules or fresh garlic 1 tbsp coriander, chopped Dressing: 3-4 tbsp kewpie Mayo 1/2 lime, squeezed 1 tsp hot sauce (or more if you like super spicy!)1/2 tsp paprika Directions: Slice the corn cobs lengthwise down the middle (use a sharp knife, this can be difficult!) then slice again into half lengthwise. In a small bowl, add olive oil, salt, paprika, garlic and coriander. Mix well and brush over corn ribs. Add to air fryer for 15 minutes on 180°C. Flip and cook for a further 5 minutes. Meanwhile, add together “dressing” ingredients and stir well Serve corn ribs with the Mayo! Hope you loved this recipe! Don't forget to share on socials if you try it, I'd love to see! Leah xx
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.
You say protein dessert, I say regular dessert.. IN DISGUISE!! You seriously won't believe these are a protein treat - they just taste SO INCREDIBLE and they only take 8 minutes to whip up!! Give these a go for your next night-time treat. Choc-Protein Lava Cake Ingredients:½ cup chocolate whey protein1 tbsp honey¼ cup rolled oats1 large egg¼ cup almond milk2 tbsp peanut butter Directions: Place all ingredients into a blender or food processor and blend all ingredients together until you get a creamy batter. Butter a non-stick ramekin and then pour the mixture into the pan evenly. Make sure to butter properly or it will stick! Bake at 180 C for 5 minutes. You want the top to be cooked, but the middle to be runny. Check on your cake after 3 minutes and keep an eye on it! It may start pouring out....but that's the chocolatey goodness! As soon as it’s ready, carefully remove from the mould and turn them upside down. Top with strawberries or berry of choice!
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.
You want to know what my favourite thing to do is? Adding a little extra jazz to a usually-mundane veggie. These baked honey sesame carrots are so simple, but so bloody delicious! You seriously won't believe the taste!! Baked Honey Sesame Carrots 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!
There's nothing better then a side dish that has a speedy 2-minute-assembly and then straight into the oven it goes! Roasted Tomato & Bocconcini Salad Serves 6 as a side dishIngredients:2 tablespoons of extra virgin olive oil1 garlic clove, crushed600g cherry tomatoes3-5 bocconcini large balls, drained and sliced1/4 cup small basil leaves1 tablespoon balsamic vinegarA pinch saltA pinch pepper Directions: Preheat oven to 200 degrees Celsius. Combine the extra virgin olive oil, garlic and salt and pepper in a large bowl. Add tomatoes and toss to coat. Add tomatoes onto a lined baking tray and roast in the oven for 10 minutes until tomato skins start to split. Leave longer if they're not yet beginning to soften. Arrange the mozzarella onto a plater, then top with tomatoes and any juices from the tray. Scatter over the basil leaves. Sprinkle the balsamic and squeeze with a bit of lemon for extra flavour!
I absolutely love cauliflower, especially as a side for dinner. But sometimes I feel like something that's a little on the crispy side.. you know? So that's where I sub a recipe like this in! I absolutely LOVE crispy veggies and this crispy roasted cauliflower is absolutely delicious! Crispy Roasted Cauliflower w/ Garlic Aioli 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!
These are so simple to make on a busy night.. you just throw everything on an oven tray and let your oven do most of the work for you.. but what's even better, is that it's a bloody crowd pleaser! The ability to please even the fussiest of eaters is an art form I tell you what haha and these crispy potatoes definitely hit the nail on the head! Garlic & Parmesan Potatoes Serves 4-6Ingredients: 15 white baby potatoes, washed (skin on!)2 garlic cloves, diced 2-3 tbsp. parmesan cheese or mozzarella 1 tbsp. fresh parsley, chopped Salt and pepper, generous pinch2-3 tbsp extra virgin olive oil. 1/4 lemon, juiced Directions: In a deep pot of water, boil potatoes with skin on for 15 minutes or until beginning to soften. Pre-heat oven to 180 degrees Celsius. Line a baking tray and once potatoes have softened, place them on the tray. Grab a fork and mash the potatoes lightly, pressing down firmly in the middle to break through. (Only press once per potato, we want chunky pieces, not mash!) Sprinkle garlic, olive oil, salt, parsley, pepper and parmesan over the top and massage into the potatoes to ensure coated all over. Place into the oven for 20 minutes until lightly golden. Squeeze with lemon juice and serve!
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!