Meals

Original Recipe Makes 2 serves Ingredients 1 tsp oil 80g chestnut mushrooms, sliced 50g ham, diced 80g bag spinach 4 medium eggs, beaten 1 tbsp grated cheddar Directions Heat the grill to its highest setting. Heat the oil in an ovenproof frying pan over a medium-high heat. Tip in the mushrooms and fry for 2 mins until mostly softened. Stir in the ham and spinach, and cook for 1 min more until the spinach has wilted. Season well with black pepper and a pinch of salt. Reduce the heat and pour over the eggs. Cook undisturbed for 3 mins until the eggs are mostly set. Sprinkle over the cheese and put under the grill for 2 mins. Serve hot or cold. Notes I add in red onion and whatever other veg I feel like Goes well with a light drizzle of sriracha or chili oil Freezes well Divides and multiplies easily

Original Recipe Makes 4 servings Ingredients 2 tablespoons extra-virgin olive oil 4 boneless, skinless chicken breasts 1½ teaspoons salt 3 garlic cloves, minced 1 cup heavy cream ½ cup chicken stock 1 teaspoon chicken stock powder ½ cup grated Parmesan cheese 1 (200g) jar sun-dried tomatoes, drained and roughly chopped 1 teaspoon Italian seasoning (rosemary, thyme, oregano, etc.) ½ teaspoon freshly cracked black pepper ½ teaspoon red pepper flakes (optional) ¼ cup thinly sliced basil leaves Cooked pasta or mashed potatoes, for serving (optional) Directions Pat the chicken dry. Season all over with 1 teaspoon salt. Heat the oil in a large skillet over medium-high. Once the oil is glistening, add the chicken and cook about 5 minutes per side, or until golden brown. Transfer the chicken to a plate. Add the garlic to the same skillet and cook until fragrant, about 30 seconds. Stir in heavy cream, chicken stock, chicken stock powder, ¼ cup of the parmesan cheese, sun dried tomatoes, Italian seasoning, pepper, ¼ teaspoon red pepper flakes, and remaining salt until fully combined. Return the chicken to the skillet. Bring the sauce to a simmer, then reduce the heat to medium low. Cook until the internal temperature of the chicken reaches 165°F on an instant-read thermometer, about 5 minutes more. Top chicken with basil, remaining Parmesan cheese, and remaining red pepper flakes and serve over pasta or mashed potatoes, if desired. Notes I haven’t actually made this yet Serve over mashed potatos, cauliflower rice, rice, garlic noodles, zucchini noodles etc

Original Recipe Serves 4. Prep time 20 mins. Cook time 50 mins. Ingredients 500g orange kūmara, cleaned 1 cup plain flour 3 garlic cloves, finely chopped 300ml cream ½ cup finely grated parmesan, plus more to garnish 1 bag (120g) baby spinach Tip ingredients 2 cups fresh rocket ¼ cup almonds ¼ cup parmesan, grated ¼ cup olive oil Directions Place the kūmara in a large pot of salted water and bring to the boil. Cook for 30 minutes or until cooked through and tender when tested. Drain, then leave to cool. Once cool, peel the skins off the kumara and put through a ricer or mash in a large bowl. Sprinkle the flour and a pinch of salt into the kūmara, then mix gently until a soft dough forms. If the dough is too sticky, add a little more flour. Tip the dough onto a lightly floured benchtop and briefly knead the dough into a smooth ball, adding more flour if necessary. Cut the ball into 8 even-sized pieces and roll each piece into a long rope, around 2cm thick. Cut each rope into even-sized pieces, then lightly dust with flour; placing them onto a floured tray or benchtop. Bring a large pot of salted water to the boil. Add the gnocchi in two batches and cook until they float to the surface. Remove with a slotted spoon and toss in a light drizzle of olive oil in a bowl to prevent the gnocchi from sticking. Place a large non-stick frying pan over medium-high heat with a drizzle of olive oil. Pan fry the gnocchi in two batches until golden brown, remove from the pan and set aside. Add the garlic to the same pan and sauté for 2 minutes until fragrant. Add the cream, parmesan and baby spinach and cook while stirring until the sauce has thickened. Return the gnocchi to the pan, then season to taste and serve.

Original recipe Makes 4 servings Ingredients 1 tablespoon olive oil 1 pound 85/15 ground beef 1 pound ground pork 2 teaspoon salt ½ teaspoon ground cumin ½ teaspoon ground oregano 1 teaspoon red pepper flakes 1 tablespoon chopped fresh parsley 1 tablespoon chopped fresh dill 1 tablespoon chopped fresh mint leaves ¼ cup finely diced red onion ¼ teaspoon black pepper 4 cloves fresh garlic, finely minced Directions Preheat oven to 180 degrees. Add the ground pork, ground beef, fresh herbs, spices, salt, and pepper to a large mixing bowl. Use your hands to mix everything until well combined. Scoop the meat mixture using cookie dough scoop to form the meatballs and then roll them in between the palm of your hands. Place them on a sheet pan that has been drizzled with olive oil. After all of the meatballs have been rolled and placed on the sheet pan, bake them at 180 degrees for 15-20 minutes or until the internal temperature reaches 72 degrees. While the meatballs are cooking, make the tzatziki sauce. Add the cucumber, garlic, and dill to a food processor and pulse until finely chopped. Add the cucumber mixture to the Greek yogurt and still until well combined. Stir in the lemon juice and salt and store in the fridge until ready to serve. When the meatballs are done, let them cool slightly and then serve with the tzatziki sauce. Enjoy! Notes: Serve with a fresh salad of mixed greens, sliced capsicum, tomatoes, and crumbled feta cheese.

Original Recipe Difficulty: Very easy Prep time: 10 min Cook time: 20 min Serving: 4 people Cost: Low Ingredients Chicken breast 1 lb (700 g) 1 Leek (100 g) Cashews 1 cup (100 g) Garlic 1 clove Ginger 1 tbsp (10 g) Rice flour ⅔ cup (80 g) Extra virgin olive oil 2 tsp (10 g) Water 4 tbsp (60 g) Soy sauce 3 tbsp (50 g) Fine salt to taste Directions Toast the cashews in a pan on high heat, then set the cashews aside. Rinse the leek then slice thinly, then set aside. Finely chop the garlic and ginger, then set aside. Cut the chicken into cubes, mix with the rice flour in a bowl, then shake out the excess flour. Heat olive oil on a low temp, add the garlic and ginger, then the chicken. Brown the chicken for a few minutes then add the soy sauce, the leek, and the water. Simmer until the water has reduced and the leek is soft—about 10 minutes. Add the cashews and salt to taste (keep in mind the soy sauce is salty!) Serve hot! Notes Does not freeze well Last in the fridge for a few days It tastes good but isn’t much to look at