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!
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!
We are at Day 4 of this special Christmas series.. and today's recipe is straight from yiayia herself! Her marinated olives are seriously like no other and ALWAYS an absolute hit on our Christmas table... so obviously I had to share this one with you all too!! Let's get marinating 💃🏼 Ingredients: 1 garlic clove, slivered1 tsp thyme leaves1/4 tsp lemon zest1/2 tsp chilli, diced1 tsp olive oil1/2 tsp fennel seedsPinch of salt500g Olives (kalamata is great, but whatever you like!) Optional Extras:Fetta cubesRoasted yellow capsicum Directions: 1. Add olive oil, thyme, lemon zest, chilli, fennel seeds and salt into a pan and cook on a medium heat for 3 minutes. 2. Add olives and leave to warm for 3-4 minutes. 3. Take out of the pan and into a serving bowl.4. Add your optional extras like cubed feta or roasted yellow capsicum if you like and mix through before serving.
Name a more iconic appearance than Prawns on Christmas day 🦐 ..well.. they're certainly iconic on our Christmas table haha! 🎄 Prawns are incredibly versatile, and what I LOVE about this recipe.. is that the flavours in the marinade taste SO fresh!! And for an extra Aussie-bonus, using the barbeque to cook these are just perfect for an Australian Christmas if you ask me! But if you don't own one, they can be cooked in 2 other ways as well! We're at our THIRD recipe for this Christmas series. These are easy to prepare, quick to cook, easy for guests to grab off a platter.. the full package, really! Here are my crowd-pleaser Garlic & Lemongrass Prawn Skewers! 🎄 Serves: 8 skewersPrep Time: 10 minutesCook Time: 10 minutes Ingredients: 500g raw prawns, peeled and deveined¼ cup olive oil2 cloves garlic1 small red chilli1 spring onionHandful of fresh coriander, chopped1 lime, juiced ½ small lemongrass, white only Salt & Pepper, to tasteBamboo skewers, soaked Directions: 1. To a blender, Add oil, garlic, chilli, spring onion, coriander, lime juice, lemongrass, salt and pepper. Add prawns into a large mixing bowl and place in the fridge to marinate for approx. 1 hour.2. Remove prawns from fridge and thread onto skewers.3. Heat barbecue, grill or fry pan over medium high heat and cook prawns for about 2-3 minutes on each side, or until cooked through.4. Serve with sweet chilli sauce and a squeeze of lime for a little extra jazz on your prawns!
Um excuse me, but who in the WORLD said you can't make friends with salad?! Because you absolutely can.. especially when there are crispy, maple-y, sugared pecans thrown in!! 💃🏼 Which brings us to the 2nd recipe in this Christmas series .. an EPIC Maple Pecan Christmas Salad! This will be an absolute HIT on the Christmas table, I can assure you! 🎄 Serves: 4-6Prep Time: 30 minutesCook Time: 5 minutes Ingredients: 1 cup pecans2 tablespoons maple syrup 2 teaspoons brandy (optional) 2 tablespoons brown sugar 200g cherry tomatoes, sliced ½ bunch basil, leaves torn 200g bocconcini balls 1 small brown onion, sliced 2 Lebanese cucumbers, sliced into rounds Dressing:2 tablespoons olive oil1 tbsp balsamic glaze Sprinkle salt Directions: 1. Heat frypan over medium heat, add pecans and toast for 2 minutes, stirring often. After two minutes, add the maple, sugar, brandy and cook for another 1-2 minutes until candied (be careful not to burn!).2. In a small bowl combine cucumber, tomato, red onion, bocconcini, basil and dress with the olive oil, balsamic and salt. 3. Top with pecans and serve!
Now that December has rolled around.. you all may be wondering just how festive will Leah get.. will I be a Christmas Angel? Your Modern-day Santa? The Queen of Gift-Giving? The answer is ALL OF THEM 💃🏼💃🏼 This year, I'm going to be counting down to something SPECIAL. And today, we're kicking off this epic Christmas series with a beautifully golden, glistening DELICIOUS Orange Glazed Christmas Ham! You are absolutely going to LOVE this one!! 🎄 Serves: 20Prep Time: 15 minutesCook Time: 2 1/2 hours Ingredients: 6-8kg leg ham, bone in2 tablespoons fresh ginger, finely grated1 cup orange jam1⁄2 cup soy sauce2-3 star anise1⁄2 cup apple juiceOlive oil Directions: 1. Preheat the oven to 150C.2. Meanwhile, prepare the ham. Remove the skin by sliding your fingers between the rind and the fat. You want to keep some of the fat, so peel back the skin carefully.3. Score the fat in a criss-cross pattern down, but try not to go any deeper than the fat layer. Place onto a lined baking tray, lay flat side down.4. In a small pot, add ginger with a small splash of olive oil over a medium heat. Cook for one minute before adding orange jam, soy sauce, star anise and apple juice . Bring ingredients to a simmer for10 minutes.5. Generously brush the ham all over with glaze and bake for 2 1/2 hours, brushing with more glaze every 30 minutes.6. Remove the ham from the oven and carve.
OVER NIGHT OATS! I know these are some of your favourites!! I absolutely love O/Oats in the summer time (and winter time!) because you can have a cold breakfast, minimal effort with allllll the deliciousness! I'm using a range of different NUYU milks which are a new plant based milk (based in SA!!). For any of you guys who can't have dairy or choose not too, plant based milk is so delish and you can get really good, creamy ones that don't make you feel like you're missing out :) Strawberry honey: 1/2 cup rolled oats 3/4 cup NUYU Almond milk 1-2 teaspoons honey (or sweeter of your choice)2-3 strawberries, sliced 1 tablespoon coconut flakes, toasted Nutty oats: 1/2 cup rolled oats 3/4 cup NUYU pistachio milk 1/2-1 fresh banana 1 tablespoon hazelnuts 1 tablespoon peanut butter Chia passionfruit: 1/2 cup rolled oats 3/4 cup NUYU Oat milk 2 teaspoons chia seeds1-2 teaspoons maple (or sweeter of your choice)1 large fresh passionfruit pulp Directions: Add all ingredients (depending on flavour) into a meal prep container and mix well. Leave to soak overnight. In the morning, these can be had cold or warmed over the stove or microwave for 90 seconds.
ITS A YES FROM ME 🥰 These tacos are EPIC and are SO good for the whole family (I.e you put everything out.... everyone builds their own and there are no complaints haha!!) If you’re ever looking to reduce your meat intake or get some more variety in your cooking, then perhaps consider a #meatfree day of the week where you get your creative hat on, test out some new recipes and get more plant-based foods into your day! @vegiedelights makes it easier with their range of plant-based alternatives that you can sneak into meals (and not even Mitch would notice!!) - still getting protein, iron and B12 into your meal and ENJOYING it 🥰 Serves: 4Cook time: 15 minutesPrep time: 15 minutesIngredients:4 small tortillas, warmed1 packet of Vegie Delights Savoury Mince1 garlic clove, crushed½ brown onion, diced½ chilli, dicedOlive oil, for cooking2 tablespoons taco spiceSalsa:1 avocado, diced 1 red tomatoes, diced 1 small cucumber, diced ½ red onion, diced 1 lemon, juiced 10 fresh chive leaves, finely sliced 1 tbsp olive oil Salt and pepper to tasteExtras:Lime juiceFresh corianderDirections: In a medium mixing bowl, mix together avocado, cucumber, tomato, chives, red onion, olive oil, lemon, salt and pepper. Mix well. Set aside. In a small pan, heat olive oil over a medium high heat. Add garlic, onion, chilli and cook for 3-4 minutes until onion has softened. Add Vegie Delights Savoury Mince and heat through, breaking it into smaller pieces. Add taco spice mix and a touch of water to thin it out a little, and mix well, coating the mince. Warm tortillas and place mince inside, topping with the salsa. Serve with a squeeze of lime and coriander.
Oh yes you read that right, its SPICY hummus. I LOVE hummus, but sometimes can be a little boring.....so I add a little bit of heat and it just MAKES the dip! Ingredients (makes 2-3 cups):2 x 400g Cans of Chickpeas 1 Tsp Cayenne pepper 3 Tbsp Lemon Juice2 Garlic Clove, crushed **1/2 Cup olive oil (more if needed) **Small handful of coriander (Optional)Sprinkle of Salt and Pepper1/2 tsp chilli flakes ** Want to make this recipe FODMAP friendly?Leave out the garlic. Reduce olive oil to 1/4 cup. Add 1/4 cup of Garlic Infused Olive Oil - YUM!! Just like the real deal! Directions: Place ALL ingredients minus the olive oil into a food processor and begin to blend. Stop every now and again to wipe down edges to make sure everything is being blended nicely. Pour olive oil slowly into the blender, until mixture is to your desired consistency. Pair with carrots, cucumber or pita bread.
YOU GUYS! This BLONDIE IS OFF THE CHAIN 🤤 Sprinkles because.... it’s like a party and also becauseeeeee it’s #vegan! This recipe is using the new NUYU plant based milks (for those of you guys who can’t have dairy - this range is epic!!) They’ve got almond (my fave for everyday type stuff), cashew, macadamia, coconut, pistachio and my new fave coffee order .... oat milk! 🥰 This is an SA brand which is exxxactly what we need right now so let’s give them some love!! Makes: 8 Prep time: 10 minutesCook time: 25 minutesIngredients: 1/2 cup plain flour1/4 cup instant oats1/2 cup brown sugar3/4-1 cup NUYU Almond milk 1 tbsp coconut flakes 1/2 tsp cinnamon1/2 tsp baking powder 1/2 cup runny peanut butter1 tsp vanilla essenceDirections: Pre-heat oven to 180 degrees celsius. Add everything into one bowl and using a whisk, combine well. If needing extra milk, add in smaller amounts. If you want a little extra fun, add some sprinkles to the top of the blondie. Place into a lined baking tin and place into the oven for 20-25 minutes or until cooked through. Allow to cool and slice! Store in fridge. Hope you LOVE this recipe!
Yummmm!!! Sometimes you just need a simple pick-me-up in the afternoons....and this is totally it! Ingredients: 1.5 cups of slivered almonds or whole almonds1 tbsp. vanilla essence 2 tbsp. coconut oil, melted 1/4 cup almond meal 1.5 cups dried apricots 1.5 cups of desiccated coconut 1/2 cup water Directions: Place almonds, vanilla essence, water, melted coconut oil, almond meal, half of the coconut and dried apricots into a food processor. Blend this mixture for 2-3 minutes or until it has come together. Take a small about of this mixture into the palm of your hand and roll into a small ball. Repeat until all the mixture is gone! Roll each ball in the remaining desiccated coconut. Leave in the fridge for 30 minutes before eating! These can last up to a week in the fridge (if they last that long in your hours.....certainly not mine!!) I hope you absolutely love these! For more delicious snack ideas, check out our guides! We have LOADS of delicious snacks in BARE regular, or if you’d like something a little more tailored and portioned to you, check out BARE Lean! 💛
How good are breakfast smoothies!! 😍 I love meeeee a good smoothie in the mornings when I’m on the run, or those mornings where I feel like I want something light ✅ This smoothie was bloody packed with fruit and veg, which is such a good way to get in your 2 & 5 everyday - without even thinking!! This smoothie was made with the DELISH @oob_organics blueberries, bananas & cut leaf spinach 💪🏼 Do you guys ever buy a big bag of spinach at the start of the week... only for it to go gross by the end? Haha me too 🤣 Frozen is best for everyone hahaha 🤣 Serves 1: Ingredients: 1/2 cup frozen blueberries 1/4 cup frozen banana 1 cup milk of your choice 2 tablespoons of frozen spinach 1 teaspoon honey 1 tablespoon oat powder*Add more liquid if desiredDirections: Add all ingredients into a blender and blend until a smooth consistency. Need more direction? Here’s my smoothie must haves 👇🏼 🍓Fruit: Frozen berries (any!)Frozen bananaFrozen mango/pineapple/kiwifruit 🥬Veg: Frozen spinach (so easy to hide!!)Frozen cauliflower (yes!!!) 🍭Sweeteners: Maple SyrupHoneyMedjool dates 🥛Liquid: Milk of your choice ✅Orange juice No added sugar fruit juice 🌟 Fill me ups: Oat powderProtein powderNuts or sprinkle of seeds Hope you love this recipe! Check out OOB Organic next time you're at Coles or Woolworths. Leah x