OH MY - YES YES YES! Chicken nuggets are the best thing since sliced bread. They taste amazing and are super quick and easy to make! Serves: 2-3Ingredients: 400g chicken tenderloins, cut into bite sized pieces2 cups of panko bread crumbs1 tbsp. dried oregano1/2 tsp salt1/2 tsp cracked black pepper1/2 cup parmesan cheese1/4 tsp turmeric powder2 eggs1 tbsp. Olive oil Directions: Pre-heat oven to 180 degrees celsius Whisk eggs in a small bowl In a seperate mixing bowl, add panko bread crumbs, oregano, salt, pepper, parmesan and turmeric powder. Stir to combine. Add the chicken pieces into egg mixture and ensure to coat well. Place each chicken piece into bread crumb mix and coat well, ensuring all of the chicken is covered. (If you want more crunch, you can do a double coat! After coating the chicken once, place back in the egg mixture and then again in the breadcrumb!) Place chicken on a lined baking tray and drizzle olive oil over the top. Bake in the oven for 20 minutes or until completely cooked through. OR, add to the air fryer for 15 minutes on 180°C. Shake the tray half way. If using airfryer, spray with olive oil before adding to the tray. Serve with tomato sauce or a delicious napoletana! Hope you absolutely LOVE this! Love, Leah xx
This recipe is an absolute favourite for me, its SO EASY and quick, makes a perfect dinner or an easy meal prep for a couple days ahead! Serves 4 :)Ingredients:500g Australian beef mince1 zucchini, finely grated4 button mushrooms, finely diced1 small red capsicum, sliced into strips100g string beans, tops and tails cut and halved2 garlic cloves, crushed1 Tbsp. grated ginger10 fresh Thai basil leaves1 brown onion, finely diced1 long red chilli, deseeded & finely chopped2 Tbsp. sesame oil¼ teaspoon fennel seeds½ teaspoon cracked pepper½ teaspoon salt2 tablespoons soy sauce1 teaspoon oyster sauce¼ teaspoon cayenne pepper Directions: Heat 2 tablespoons of sesame oil over a hot wok Once hot, add onion, chilli, ginger, garlic and cook for 2-3 minutes or until onion becomes translucent. Add mushroom and zucchini to the wok and leave to cook for 3-4 minutes. Continue Stirring to ensure it doesn’t burn. Add the beef mince and use a spatula break down into smaller pieces. Make sure you’re continually stirring and breaking to beef apart. Add fennel seeds, cayenne pepper, cracked pepper and salt to the mixture and continue to stir through. When the meat is almost cooked through (around 6-8 minutes later), add the beans, capsicum and Thai basil to the mixture and continue to stir for 3 minutes. Add soy sauce and oyster sauce to the mixture. Serve on a bed of rice. Hope you absolutely love this recipe! It's a new favourite for me! Love, Leah x
This recipe is so simple! My mother has been making this for us for years and it's the most delicious, fluffy scone that I've ever tasted! They're amazing fresh out of the oven. Lemonade Scones Ingredients:3 cups of self raising flour1/2 tsp salt300ml fresh, thickened cream3/4 cup of lemonadeToppings: Raspberry JamWhipped cream Directions: Pre-heat oven to 200 degrees celsius. Sift the SR flour into a large mixing bowl. Add salt, thickened cream and lemonade. Stir to combine. On a clean surface, sprinkle a small amount of flour and transfer the mixture onto the surface. Begin to kneed, adding the flour as necessary. Once it becomes fluffy, like a pizza dough consistency, use a rolling pin and roll until it is 1.5cm thick. Using a circle cookie cutter, cut out the scones and place them onto a lined baking tray. With the extra dough that is left over from cutting, re-kneed and roll out again, repeating this process until there is none left. Put the scones into the oven 15 minutes or until lightly browned. Then serve with jam and whipped cream!
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!
Ahhhh I love a good pasta salad! And this Haloumi Pasta Salad is one of the best pasta salad recipes you will ever try. The combination of haloumi and olives makes it super delicious! Plus, it's really easy to make and can be eaten cold or warm. This is perfect dinner recipe but is also a great leftover and work lunch recipe. Enjoy! Serves: 6 Prep Time: 15 Minutes Cooking Time: 20 Minutes Ingredients: 300g spiral pasta, uncooked 1 small red capsicum, diced 1 small yellow capsicum, diced 10 semi sun-dried tomatoes, diced1/2 cup black olives1/2 red onion, diced 15 basil leaves, sliced 150g haloumi, sliced into 0.5cm strips Dressing: 2 tbsp olive oil 2 tbsp rice wine vinegar1/4 tsp salt Directions: Cook pasta according to packet instructions. Leave to cool. On a small frying fan, spray a small amount of olive oil and heat over a medium heat. Add haloumi and cook for 2-3 minutes on each side, or until lightly golden brown. Add cooked pasta, haloumi and all other ingredients into a large mixing bowl and mix well. In a small mixing bowl, mix dressing together and stir. Pour over salad and season to taste. EAT!
These oreo balls NEED to be on your table for easter!! They are a DELICIOUS treat that we make for easter and are a HUGE hit with the whole family! It's SUCH an easy recipe, all you need is oreos (or any biscuit), cream cheese and chocolate...THATS IT! Makes: 20 balls Prep time: 10 minuutes Cook time: 30 minutes (in the fridge) Ingredients:300g cream cheese, softened 24 Oreo cookies, crushed 100g white chocolate 300g milk chocolate (or dark if you prefer!) 2 tbsp. desiccated coconutDirections: In a large mixing bowl, add the cream cheese and crushed Oreos. Mix until combined. Using your hands, shape 1 tbsp of mixture at a time into a small ball. Place onto a lined baking tray. Repeat until all the balls have been rolled. Place the baking tray into the freezer for 15 minutes. In two seperate small bowls, melt the chocolate until smooth. Remove the balls out of the freezer and individually drop each ball into the milk chocolate. Coat well. Remove from the milk chocolate and place back onto the lined baking tray. Once all the balls have been coated in milk chocolate, use a spoonful of the white chocolate and roughly drizzle it over the top of the milk chocolate. Sprinkle the remanding coconut over the top. Refrigerate for 1-2 hours or until firm.
Whether it's Easter or you just have a massive craving for Hot Cross Buns, this recipe is your new best friend! It's so easy, sweet and delicious but surprisingly healthy. Serve them up with some butter and you've got an amazing treat that the whole family will enjoy. Makes: 8 Cook time: 20 minutes Prep time: 30 minutes Ingredients: 2 cups of wholemeal spelt flour 7g yeast packet1/4 cup maple syrup 1 tbsp brown sugar 1/4 cup dates, pips removed and diced 1 egg 1/2 cup almond milk 3 tbsp coconut oil 1 tbsp cacao powder 1 tbsp orange juice1 tsp vanilla extract1/2 tsp cinnamon For the cross: 1/4 cup flour1 tbsp cacao powder 5 tbsp water (more if needed) Directions: Preheat oven to 180C/350F. In a small bowl, add maple syrup, almond milk and place in the microwave for 20 seconds to slightly warm (you don't want it boiling) Once warm, add yeast and whisk for 20 seconds. Set aside. In another bowl, add egg, orange juice, coconut oil, cinnamon and vanilla extract. Whisk until light. In a large bowl, mix together the flour, brown sugar, cacao, yeast mixture and the egg mixture. Mix until it combines. Add dates and mix through. On a floured surface, kneed the dough (add a little more flour if still sticky) and kneed until soft. Place back into the bowl and allow to raise lightly for 40 minutes. Divide the dough into 8 even balls and place onto a lined baking tray. Combine ingredients for the cross into a small bowl and mix. Place into a piping bag and pipe a cross over the bun. Place into the oven for 20 minutes until cooked through.
These Apricot and Oat Cookies are so sweet and delicious, and only take 30 minutes to make! They're the perfect healthy treat for when you're craving sugar or need a 3pm work snack. Plus, this is the perfect easy baking recipe for kids so it's a win win for everyone! Makes: 12Prep Time: 10 minutesCooking Time: 20 minutesDietary Info: VegetarianTip: You could use sultanas instead of apricots Ingredients:2 Tbsp (40g) coconut oil1/3 cup (120g) honey1 cup (100g) rolled oats1/2 cup (40g) dessicated coconut¼ cup (40g) coconut flour2 tsp baking powder2/3 cup (100g) dried apricots, chopped1 egg, whisked Method: Preheat the oven to 150C. Line a tray with baking paper. Heat the coconut oil and honey in the microwave for 30 to 40 seconds, stir to melt the coconut oil. Meanwhile, place the oats, coconut, flour, baking powder and apricots in a large bowl and stir to combine. Add the honey mix to the dry ingredients and stir. Add the egg, stir well to combine. Roll tablespoons of the mixture into 12 balls and place on the lined tray, flatten. Bake for 18 to 20 minutes on the centre shelf, remove from the oven and allow to cool for 10 minutes on the tray to firm up slightly before transferring to wire racks to cool completely. Store in an airtight container.
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
Are you ready for this?? Because these 3 Ingredient Peanut Butter and Chocolate Truffles are like little drops of heaven! They're basically dates filled with peanut butter and covered in dark chocolate and they are SO SUPER delicious - it's ridiculous!! Plus, this is a super quick and easy recipe for when you get those killer chocolate cravings. So say goodbye to the work cookie jar because you'll be enjoying these raw healthy sweet treats in no time. 3 Ingredient Peanut Chocolate Truffles Makes: 10 datesPrep Time: 5 minutesFreeze Time: 5 - 10 minutes Ingredients: 10 pitted dates 3 tbsp peanut butter 200g dark chocolate, melted Directions: Cut the dates in half, lengthways. Using a small spread of peanut butter, spread between the dates. Dip the date in the melted chocolate and then rest on a lined baking tray. Repeat until all dates are filled with peanut butter and coated in chocolate. Place freezer for 5 - 10 minutes or until set. Eat! Yum!
These brownies are DELISH and super great as a cheeky dessert if you're having that chocolate craving! They're gooey, fudgey and even really easy for kids to make. Makes: 9 Ingredients: 2 Tablespoons of desiccated coconut125g butter (unsalted)1 cup caster sugar 1/2 cup cacao powder 2 eggs 1 tsp vanilla essence 1 Tsp baking powder1 cup plain flour1/4 cup chocolate spread (or peanut butter, any nut spread) Directions: Preheat oven to 180 degrees celsius In a small saucepan, melt the butter on a medium heat. Once all butter has melted, stir in the sugar, cacao and the vanilla essence. Remove from heat and leave to cool for five minutes. Transfer to a large mixing bowl. Add in eggs (all parts!) and ensure it has mixed through throughly. Sift the flour into the bowl along with the baking powder. Mix throughly, to ensure there are no big clumps of flour. Id recommend using a whisk here to really mix it through. Working quickly, line a small, deep baking dish with baking paper. Pour half the mixture into the dish and spread it from edge to edge. Using the choc spread, spread lightly over the brownie mixture (or do tiny dollops everywhere!). Pour the remaining brownie mixture over the top and spread evenly. Sprinkle coconut over the top. Place into the oven for 15-20 minutes or until cooked through. Poking a fork through the middle of the brownie will tell you if its ready! If it comes out clean its ready, if it comes out dirty, leave it for a few more minutes! Cut up into bite sized pieces and eat! Hope you guys absoltuley love this recipe! If you did, come share it with me over on instagram! I love seeing all your posts! #leahitsines for a chance to feature on my story! LOVE Leah! xx
Packed with salmon, soba noodles, veggies and edamame beans, this Asian salmon power bowl recipe has everything you need for a super healthy and easy lunch that will fuel you through the day. It's a great alternative to your traditional chicken power bowl and makes work lunches 10x more delicious. Trust me! You're going to love this. Asian Power Bowl Prep time: 15 minutes Cook time: 15 minutes Serves: 2 Ingredients: 90g Soba noodles (dried)1/2 cup edamame beans, shelled 1 large salmon fillet, skin off Slaw: 1 carrot, sliced into thin strips 1 cucumber, sliced into thin strips 1/4 small red cabbage, sliced into thin strips 2-3 large mint leaves, roughly chopped 2-3 sprigs of fresh coriander, roughly chopped1/2 small red capsicum, sliced into thin strips Dressing: 1 tbsp sesame oil 2 tbsp soy sauce 1 tbsp fish sauce pinch of chilli flakes 1/2 lime, juiced 1 tbsp fresh coriander, chopped Directions: Cook soba noodles according to packet instructions. Set aside. In a small bowl, add all ingredients under "slaw" into a large bowl and mix well. Heat a small pan with a small splash of olive oil to a medium high heat. Place salmon onto the pan and season with salt and pepper. Cook for 6-7 minutes or until cooked to your liking. In two serving bowls, divide the slaw, edamame and soba noodles. Flake the salmon using a fork and divide between the two bowls. Pour the dressing evenly over the bowls and eat!