Feel Good Foods

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40 recipes that will make your soul FEEL GOOD!

1
 RECIPES
Main Meals
Mac and Cheese Bake ..................................3
Meatballs & Pappardelle...............................5
Moussaka .....................................................7
Pumpkin and Spinach Risotto......................9
Classic Mushroom Risotto .........................11
Prawn Laksa ...............................................13
Beef Pho.....................................................15
Speedy Stroganoff......................................17
Baked Crispy Chicken.................................19
Slow Roasted Lamb Shoulder....................21
Golden Chicken..........................................23
Chicken and Mushroom Pot Pies...............25
Smoked Salmon & lemon cream pasta......27
Spanakopita Scroll......................................29
Chicken and chorizo Paella ........................31
Satay Beef Noodles ....................................33
Butter Chicken............................................35
Lemongrass and Turmeric Fish Curry.........37
Lamb and Spinach Gozleme......................39
Prawn and Pork Goyza................................41
Tarragon Roast Chicken..............................43
Swedish meatballs......................................45
Middle Eastern Spiced Veggies with Tahini
Yoghurt & Beetroot Hummus......................47
Pulled Pork and Apple Slaw.........................49
Beef Burrito Bowls.......................................51
Shredded beef with Guac............................53
Chicken Caesar............................................55
Chicken Parmagiana....................................57
Beef Korma..................................................59
Baked Ziti.....................................................61
Creamy Basil Chicken Bake.........................63
Two Way Puff Pizza Anti Pasto......................65
Two Way Puff Pizza Spicy Italian Sausage....66
Chicken Cannelloni.....................................68
Desserts
Apple Pot Pies.................................................70
Ooozy Chocolate Cake......................................72
Salted Caramel Sundae & Chocolate Fudge
Banana Split.....................................................74
Rice Pudding....................................................76
Chocolate Chip Cookies....................................78
Carrot Cake.......................................................80
Chocolate Brownie...........................................82
 Mac and Cheese Bake
Serves 4 | Prep Time: 10 mins | Cook Time: 35 mins

Ingredients:
500g macaroni elbows 1 tbsp (20g) Dijon mustard
2 ½ tbsp (50g) butter 100g cherry bocconcini balls
2 ½ tbsp (25g) flour 2 cups (100g) chunky fresh breadcrumbs
2 ½ cups (625ml) milk 2/3 cup (40g) finely grated parmesan cheese
1 cup (250g) mascarpone cheese
3 cups (300g) grated vintage or extra tasty
cheddar cheese
Spray oil

Method:
1. Preheat the oven to 200 degrees Celsius.
2. Cook the pasta in boiling, salted water for two minutes under the instructed timing on the packet.
This will stop it overcooking in the oven. Drain well, rinse under cold water.
3. In a deep saucepan, melt butter over medium to high heat. Add the flour and stir for one minute to
combine.
4. Add milk and whisk continuously while bringing to a gentle simmer, cook for 5 minutes stirring
regularly.
5. Add the mascarpone, cheddar and Dijon, stir until the cheese is melted. Season with salt and pepper
to taste.
6. Add the pasta and bocconcini to the sauce and stir well to combine. Pour the pasta into an oiled
baking tray.
7. Combine the breadcrumbs and parmesan, sprinkle over the top and spray with a touch of olive oil.
8. Bake in the oven for 20 minutes until bubbling and golden.

Tip: If you can’t find cherry bocconcini, use grated mozzarella instead.

3
 Meatballs & Pappardelle
Serves 4 | Prep Time: 20 mins | Cook Time: 35 mins

Ingredients:
1 ½ tbsp (30ml) olive oil
1 onion, finely chopped
4 garlic cloves, crushed
1 tbsp dried oregano
1/3 cup (85ml) red wine
2 cups (500ml) passata sauce
2 tsp sugar
Salt and pepper to taste
1 tsp salt
¼ tsp ground white pepper
1/2 cup (125ml) full cream milk
Handful fresh basil leaves
300g premium beef mince
300g pork mince
1 egg
1/3 cup fresh breadcrumbs
¼ cup soda water
500g pappardelle
Finely grated Parmesan to serve

Method:
1. Heat the olive oil in a large saucepan over medium to high heat.
2. Sautee the onion, 3 cloves of crushed garlic, oregano and a generous pinch of salt for 5 minutes until
soft but not coloured, stirring regularly.
3. Add the red wine and bubble away for a minute to reduce by half.
4. Add the passata and sugar, bring to the boil and season with salt and pepper. Reduce heat to medium
and simmer for 10 minutes stirring occasionally.
5. In a large mixing bowl combine the mince, egg, breadcrumbs, soda water, remaining clove of minced
garlic, salt and pepper. Mix well. Roll into 24 balls and drop into the simmering sauce and cook for 15
minutes until cooked through.
6. While the meatballs are cooking, cook pappardelle in salted boiling water according to packet
instructions, drain well.
7. Remove the sauce from the heat and stir through the milk and basil. Toss the pasta through the sauce,
serve with extra basil leaves and Parmesan cheese.

Tip: If you don’t eat pork, you can use 500g beef mince instead! To make a gluten-free version,
simply eliminate the breadcrumbs from the meatballs and serve with a gluten free pasta.

5
 Greek Moussaka
Serves 6 | Prep Time: 25 mins | Cook Time: 1 hour

Ingredients:
2 (800g) eggplant, trimmed and cut into 1cm 1 cup passata sauce
thick slices 3 dried bay leaves
Olive oil spray 1 tbsp (10g) corn flour
2 tbsp olive oil 1 cup beef stock
1 large brown onion, peeled and chopped Sea salt and cracked black pepper to taste
1 carrot, peeled and grated 2 ½ cups Greek yoghurt
3 garlic cloves, minced 3 eggs
2 tsp ground all spice 200g Greek feta cheese, crumbled
1 tsp ground cinnamon 600g white potato, peeled and finely sliced
2 tsp finely chopped rosemary 1 cup (60g) finely grated parmesan
2 tsp dried oregano
800g lamb mince

Method:
1. Preheat the oven to 180 degrees Celsius.
2. Lay the eggplant on a lined baking tray and spray generously with olive oil, season with salt and
pepper to taste. Bake for 20 to 25 minutes until golden. Remove from the oven and set aside.
3. Meanwhile, heat olive oil in a large saucepan over medium to high heat. Cook onion and carrot for two
minutes before adding the garlic, all spice, cinnamon, rosemary, oregano and mince. Cook for 5 minutes
until mince is lightly browned.
4. Add the passata and bay leaves to the pot. Combine the corn flour and stock, add to pot and bring to a
simmer for 10 minutes. Season with salt and pepper to taste.
5. Whisk the yoghurt, egg and feta cheese in a large mixing bowl, season with salt and pepper to taste.
6. Spray the base of the baking dish with a little oil to stop the potatoes sticking.
7. Line the base of the dish with a thin layer of potatoes and then cover with the lamb mixture. Layer the
eggplant slices, and then pour over prepared yoghurt mixture and top with grated parmesan.
8. Bake the moussaka for 35 to 40 minutes until the top is golden and bubbling. Leave to rest for a few
minutes before serving.

Tip: Roasting the eggplant first instead of frying it is healthier and easier!

7
Classic Mushroom Risotto
Serves 2-3 | Prep Time: 10 mins | Cook Time: 30 mins

Ingredients:
10g dried porcini mushrooms 30g butter
2/3 cup (165ml) boiling water 1 tsp (10ml) olive oil
4 cups (1litre) vegetable or chicken stock 400g sliced mushrooms (Swiss brown,
1 Tbsp (20ml) olive oil shiitake, portobello or oyster)
2 Tbsp (40g) cold butter, cubed 2 tsp thyme leaves
1 small onion, chopped 2 garlic cloves, minced
1⁄2 tsp dried basil leaves
1 1/4 cups (250g) arborio rice
1/2 cup (125ml) dry white wine
sea salt & cracked black pepper to taste
Handful parsley leaves, roughly chopped
2/3 cup (40g) finely grated parmesan cheese

Method:
1. Soak the porcini in boiling water until softened, roughly chop, reserve soaking liquid.
2. In a deep saucepan bring the stock and reserved porcini liquid to a simmer.
3. In a seperate fry-pan, heat the oil and half of the butter over medium to high heat.
4. Add the onion, porcini and basil, cook for 5 minutes until the onion has softened.
5. Add the rice and cook for a couple of minutes, stirring to coat each grain with the buttery pan juices.
6. Add the wine, cook for a minute to burn off the alcohol. Add the hot stock, a ladle or two at a time, waiting
until each ladle is absorbed, stirring regularly (around 20 to 25 minutes).
7. Meanwhile, cook the other mushrooms in butter and olive oil in a fry-pan over medium to high heat for a
couple of minutes. Add the garlic and thyme, cook for a few minutes until golden. Season with salt and pepper
to taste.
8. Once all but 1 ladleful of the stock has been added and the rice is almost al dente, remove from the heat
and stir through most of the parmesan cheese and parsley with the remaining stock and cold butter. Cover
with a tight fitting lid and allow to sit for a few minutes.
9. Season with salt and cracked black pepper to taste. Stir through half of the mushroom mix, spoon into
serving bowls and top with remaining mushrooms, parsley and parmesan.

Tip: Different brands have different cook times, so if you find yourself a little short of
liquid, just boil some water and add slowly until your risotto is oooozzeey!

9
 Pumpkin and Spinach
Risotto
Serves 2-3 | Prep Time: 10 mins | Cook Time: 30 mins

Ingredients:
4 cups (1 litre) vegetable or chicken stock 1/2 cup (125ml) dry white wine
2 tsp (10ml) olive oil Sea salt and cracked black pepper to taste
2 ½ tbsp (50g) cold butter, cubed 2/3 cup (40g) finely grated parmesan cheese
1 small onion, chopped 150g baby spinach leaves
2 garlic cloves, minced 2 tsp thyme leaves
400g butternut pumpkin, skin removed and cut
into small cubes
1 cup (200g) arborio rice

Method:
1. Bring the stock to a light simmer in a deep pot.
2. In a deep fry-pan, heat the oil and half the butter over medium to high heat. Add onion, garlic,
pumpkin and thyme to the pan, cook for 5 minutes. Add the rice and cook for two minutes, stirring to
coat each grain with the buttery pan juices.
3. Add the wine, cook for a minute to burn off the alcohol. Add the hot stock a ladle or two at a time,
waiting to add another until the first is absorbed, stirring regularly.
4. Once all but one ladleful of the stock has been added and the rice is just about ready, remove from
the heat and stir through most of the parmesan cheese, spinach, remaining stock and butter. Close
with a tight lid and allow to sit for a few minutes.
5. Season with salt and cracked black pepper to taste. Spoon into serving bowls and top with
remaining parmesan.

Tip: Different brands have different cook times, so if you find yourself a little short of liquid, just boil
some water and add slowly until your risotto is oooozzeey!

11
 Prawn Laksa
Serves 4 | Prep Time: 10 mins | Cook Time: 35 mins

Ingredients:
16 (500g) green prawns, raw 1 can (400ml) coconut milk
1 eschallot 1 tsp palm sugar
1 long red chilli 3 bunches bok choy, trimmed and quartered
2cm ginger, peeled and sliced 150g snow peas, trimmed
1 lemongrass stem, white part only, finely sliced 1 ½ cups (60g) fried tofu
Juice and zest of 1 lime 1 cup (70g) bean shoots
¼ cup (60g) laksa paste 2 spring onions, sliced
150g rice stick noodle 2 tbsp (15g) fried shallots
2 tbsp (40ml) vegetable oil Handful of coriander leaves and lime wedges to
2 cups (500ml) chicken stock serve
1 tbsp (20ml) fish sauce

Method:
1. Peel the prawns leaving the tails intact, set the heads and shells aside. De-vein the prawns.
2. Make the paste by placing the eschallot, chilli, ginger, lemon grass, lime juice and zest with the
store bought paste in a small food processor and blitz until smooth.
3. Pour boiling water over the noodles, soak until tender. Drain and place in serving bowls.
4. Heat the oil in a large saucepan over medium to high heat. Fry the prawn shells and heads for a few
minutes until golden.
5. Add the paste, cook for a few minutes, stirring regularly.
6. Add the stock, fish sauce, coconut milk and palm sugar, bring to a boil then reduce heat to low and
simmer gently for 15 minutes to infuse all of those delicious flavours.
7. Pour the soup through a fine sieve to remove the prawn shells and any chunky bits from the paste.
Return the soup to the pot over medium to high heat and add the prawns. Simmer for a couple of minutes
before adding the bok choy, snow peas and tofu. Cook for two minutes until the prawns and veggies are
cooked.
8. Ladle the soup over the noodles, top with bean shoots, fried shallots and spring onions. Serve with
coriander and lime wedges

Tip: If you don’t like prawns, chicken does amazingly well too! Pre-cook the chicken and throw it in with the veggies.

13
 Beef Pho
Serves 2 | Prep Time: 10 mins | Cook Time: 20 mins

Ingredients:
4 cups (1 litre) chicken stock 50g vermicelli bean thread noodles
2 star anise 300g eye fillet, finely sliced
1 cinnamon stick 50g bean sprouts
A few thin slices of ginger ¼ red onion, finely sliced
2 garlic cloves, bruised Large handful of mixed Thai basil leaves, Vietnamese
3 coriander roots, washed well mint or spearmint leaves and coriander leaves
1 tsp (5g) raw sugar 1 lime, quartered
1 tbsp (20ml) fish sauce Hoisin sauce and chilli sauce to serve
1 tbsp (20ml) light soy sauce

Method:
1. Bring stock, water, star anise, cinnamon, garlic, peppercorns, coriander roots, sugar, fish sauce and soy
sauce to a simmer in a medium saucepan over medium to high heat. Cover with a lid and cook for
15 minutes to infuse all those delicious flavours into the broth.
2. Place the rice noodles in a heatproof bowl and cover generously with boiling water for a coupe of
minutes until tender. Drain and rinse under cold water.
3. Place the noodles in serving bowls and top with the finely sliced beef. Strain the stock ad pour over the
top. Garnish with bean sprouts, onion and mixed herbs. Serve with lime, hoisin and chilli sauces for
dipping.

Tip: Flatten the beef slices between two pieces of baking paper to get it paper thin.

15
 Speedy Stroganoff
Serves 2 | Prep Time: 10 mins | Cook Time: 15 mins

Ingredients:
500g trimmed scotch or eye fillet steak 1/3 cup (85ml) dry white wine
2 tsp (10ml) extra virgin olive oil 2/3 cup (160ml) tomato passata
1 1/2 Tbsp (30g) butter 1/2 cup (125ml) beef stock
1 brown onion, sliced 2 Tbsp (40g) sour cream
150g Swiss brown mushrooms, halved or quartered if Sea salt & cracked black pepper to taste
large Handful flat leaf parsley leaves, roughly chopped
2 garlic cloves, crushed
3 tsp Hungarian style sweet paprika

Method:
1. Cut the beef into thin strips.
2. Heat butter and olive oil in a fry-pan over high heat. Add the beef and cook for two to three minutes to
brown. Remove with a slotted spoon and set aside.
3. Return the pan to medium to high heat and add the onions and mushrooms to the buttery juices, cook
for a few minutes before adding the garlic and paprika. Cook for a further minute or two then add the wine
and reduce by half.
4. Stir in the passata and stock, bring to the boil. Return the meat to the pan, simmer for a few minutes
until the meat is tender. Season with salt and pepper to taste.
5. Remove from heat, cool slightly then stir through the sour cream. Top with parsley and serve.

Tip: This recipe is absolutely delicious with rice, pasta or potatoes!

17
 Baked Crispy Chicken
Makes 6 Pieces | Prep Time: 10 mins | Cook Time: 40 mins

Ingredients:
2 chicken wings 1 tbsp (10g) sweet paprika
2 chicken thighs on the bone 1 tbsp (10g) garlic powder
2 chicken legs 2 tbsp (20g) onion powder
2 cups (500ml) buttermilk 1 tbsp (10g) ground oregano
1 cup (150g) plain flour ½ tsp cayenne pepper (optional)
3 tsp salt 1 ½ cups (90g) panko crumbs
1 tsp ground white pepper
Olive oil Spray

Method:
1. In a large mixing bowl, add all chicken and cover with butter milk. Leave to marinate for 4 hours or
overnight.
2. Preheat the oven to 200C. Spray a wire rack with oil and place over a baking tray.
3. Make the coating out of the flour, salt, pepper, paprika, garlic powder, onion powder, oregano, cayenne
and panko crumbs.
4. Pick up a piece of chicken, allow the buttermilk to drip off before adding into the seasoned flour. Coat
well in the flour and place onto a lined, oiled tray. Repeat with remaining chicken.
5. Spray the chicken well with oil, place on the rack and bake for 40 minutes until crisp and golden. Serve
immediately.

Tip: This recipe is absolutely delicious with a side salad! But get ready to get your
fingers dirty!!

19
Slow Roasted Lamb Shoulder
with Rocket & Macadamia Pesto
Serves 4 | Prep Time: 15 mins | Cook Time: 3 hours

Ingredients:
2 tbsp (35g) brown sugar Pesto:
1 tbsp (5g) finely chopped rosemary 80g baby rocket
1 tbsp (4g) thyme leaves 1 bunch basil leaves
2 tbsp (40ml) olive oil 1 garlic clove, minced
3 tsp salt 1 cup (150g) roasted and salted Macadamia nuts
2 tsp cracked black pepper 1 cup (60g) finely grated parmesan cheese
2kg lamb shoulder ¾ cup (185ml) olive oil
2 whole bulbs of garlic, halved
Salt and pepper to taste

Method:
1. Remove the lamb from the fridge an hour prior to cooking.
2. Preheat the oven to 150C.
3. Make a dry rub out of the sugar, rosemary, thyme, olive oil, salt and pepper. Place the lamb in a baking
dish and give it a good massage with the rub. Sit the lamb on top of the halved garlic bulbs.
4. Cover tightly with foil and roast for 2 hours before removing the foil for a final hour so the top turns crisp
and golden.
5. Meanwhile, make the pesto by putting the rocket, basil, garlic, macadamias, parmesan and olive oil in
the food processor and blitz to a chunky paste. Season with salt and pepper to taste.
6. Serve over the slow cooked lamb.

Tip: This recipe is seriously great with crispy roast potatoes!!

21
 Golden Chicken
with Pancetta, Mushrooms, Potatoes & Thyme
Serves 2 | Prep Time: 5 mins | Cook Time: 45 mins

Ingredients:
1 tbsp (20g) butter
2 tsp olive oil
4 (800g) chicken thighs on the bone, trimmed of excess fat
Sea salt and cracked black pepper
400g baby potatoes, halved
150g Swiss brown mushrooms, halved if large
4 garlic cloves, bruised
A few thyme sprigs
¼ cup (60ml) white wine
¼ cup (60ml) chicken stock
6 slices (90g) pancetta
Parsley to serve

Method:
1. Preheat the oven to 200 degrees Celsius.
2. Heat the butter and olive oil in a large oven-proof pan over medium to high heat. Season the chicken
with a little salt and pepper (not too much as the pancetta can be very salty) and cook skin side down for a
few minutes until golden.
3. Turn the chicken skin side up and add the potatoes, mushrooms, garlic and thyme to the pan, stir to coat
in the pan juices.
4. Remove from the heat and add the wine and stock. Roast in the oven for 40 minutes until the chicken
and potatoes are cooked.
5. Serve straight from the oven sprinkled with parsley.

Tip: If you dont like pancetta, swap for ham or bacon!

23
Chicken & Mushroom Pot Pies
Serves 2 | Prep Time: 8 mins | Cook Time: 20-25mins

Ingredients:
2 cups (270g) chopped cold cooked chicken
100g Swiss brown mushrooms, sliced thinly
½ tsp thyme leaves
2 tbsp (7g) chopped chives
1/3 cup (90g) mascarpone cheese
2/3 cup (85ml) chicken stock
Sea salt and pepper to taste
1 sheet puff pastry sheet, thawed
1 egg, whisked
1 tsp sesame seeds

Method:
1. Preheat the oven to 180C.
2. Combine the chicken, mushrooms, thyme, chives, salt and pepper in a mixing bowl. Stir the
marscapone and stock together. Pour over the chicken mix.
3. Cut pastry 1cm larger than your pie dishes.
4. Fill the pie dishes with chicken mixture. Brush the rim with egg and top with pastry. Press the edges
down to seal.
5. Brush the pastry with more egg, sprinkle with sea salt and sesame seeds. Place in the oven for 25 min-
utes until the pastry is puffed and golden.

Tip: If you don’t have small ramekins, it works well with a deep baking dish to make one big pie!

25
Smoked Salmon & Lemon Cream Pasta
Serves 2 | Prep Time: 10 mins | Cook Time: 10 mins

Ingredients:
250g casarecce, penne or gluten free pasta
1 ½ Tbsp (30g) butter
1 large eschallot or golden shallot, chopped finely
1/2 cup (125ml) dry white wine
2/3 cup (165ml) cream
1/3 cup (85ml) milk
1 tsp cornflour
¼ cup (60ml) lemon juice
sea salt and cracked black pepper to taste
300g hot smoked salmon fillets
2 Tbsp (8g) chopped dill
2 Tbsp (8g) chopped chives

Method:
1. Cook the pasta according to packet instructions, drain well and return to the pot.
2. Add butter to a small saucepan with the eschallot and a generous pinch of salt. Cook for a few minutes
over medium to high heat until the eschallot is cooked but not colored. Pour in the wine, boil for a few
minutes to evaporate the alcohol.
3. Whisk cream, milk and cornflour together. Add to the pot, bring to a simmer then add the lemon juice,
whisking well to combine. Reduce heat to low and simmer gently for 5 minutes until thickened slightly.
4. Remove the skin from the salmon, flake into chunky pieces and stir through the sauce with most of the
dill and chives, season with salt and pepper to taste.
5. Pour the sauce over your pasta, stir to coat. Spoon into serving bowls and sprinkle with extra dill and
chives.

Tip: Cold smoked salmon works well too! The sauce is gluten free use so use GF pasta for a
GF version

27
 Spanakopita Scroll
Serves 2 | Prep Time: 10 mins | Cook Time: 10 mins

Ingredients:
1tbsp (20g) butter
2 tsp (10ml) olive oil
1 onion, chopped
400g baby spinach leaves
1 tbsp chopped dill
3 spring onions, chopped
Sea salt and cracked black pepper to taste
1 egg
¾ cup (120g) crumbled Greek feta cheese
8 filo pastry sheets
¼ cup (60g) melted butter
Leafy green salad to serve

Method:
1. Preheat the oven to 200C. Line a baking tray with greaseproof paper.
2. Heat butter and oil in a large fry-pan over medium to high heat. Cook onion for a few minutes until
translucent. Add spinach and cook until wilted. Stir through the dill and spring onions, season with salt and
pepper to taste (go easy on the salt as feta is quite salty). Allow to cool before stirring through the egg and
feta cheese.
3. Lay a piece of filo on a clean bench. Brush with melted butter, top with another piece of filo. Brush with
a little more melted butter and top with a third layer of filo. Finally, brush with more butter and add the
fourth layer of filo.
4. Lay half of the spinach mixture along the bottom of the long side of the pastry and roll towards the
opposite end. Don’t roll it too tight as the mixture will compact when you shape it into a scroll.
5. Making sure the seal is on the underside of the roll, twist the filo roll around itself to create a scroll.
Brush with melted butter and repeat with remaining ingredients.
6. Bake for 25 to 30 minutes until crisp and golden. Serve with a leafy green salad.

Tip: Add some cooked chicken for a meatier scroll.

29
 Chicken & Chorizo Paella
Serves 2 | Prep Time: 10 mins | Cook Time: 35 mins

Ingredients:
3 cups (750ml) chicken stock
Pinch of saffron (optional)
2 tbsp (40ml) olive oil
1 chorizo, sliced
3 chicken thigh fillets, quartered
1 small onion, chopped
½ red capsicum, chopped
2 garlic cloves, minced
100g baby tomatoes, halved
2 tsp smoked paprika
1 cup (200g) short grain rice like bomba, calasparra or Arborio
100g green beans, trimmed
Handful chopped parsley and lemon wedges to serve

Method:
1. Heat stock and saffron in a small saucepan over low heat, keep warm (but not boiling).
2. Heat oil in a paella pan or fry-pan over medium to high heat. Cook chorizo and chicken for a few minutes
until golden but not cooked through.
3. Add onion, capsicum, garlic, tomatoes and paprika, stir for a few minutes until the onion is translucent.
4. Add rice, cook for a couple of minutes stirring in the pan juices. Add stock, stir occasionally for
10 minutes.
5. Reduce heat to medium to low, add the beans and cook for a further 10 to 15 minutes until the rice is
just al dente. Do not stir or the crust will be broken, if you think it’s burning just reduce the heat.
6. Remove from the heat and cover for 10 minutes. Season with salt and pepper, serve with parsley and
lemon wedges.

Tip: Prawns, calamari and mussels make a great addition!

31
 Satay Beef Noodles
Serves 2 | Prep Time: 10 mins | Cook Time: 15 mins

Ingredients:
350g thin egg noodles 1 small onion, cut into thin wedges
1/3 cup (90g) crunchy peanut butter 300g scotch or eye fillet steak, cut into thin strips
1 ½ tbsp (30ml) kecap manis 1 bunch broccolini, cut into bite-sized pieces
2 tbsp (40ml) light soy sauce ½ red capsicum, sliced
1 tbsp (20ml) lime juice 150g snow peas
¾ cup (185ml) coconut milk ¾ cup (60g) bean shoots
1 tbsp (20ml) water Salt and pepper to taste
2 tbsp (40ml) peanut oil Handful coriander leaves and lime wedges
2 garlic cloves, minced
2cm ginger, peeled and finely grated
1 long red chilli, finely chopped

Method:
1. Prepare noodles according to packet instructions, drain and rinse well under cold water.
2. Combine peanut butter, kecap manis, soy sauce, lime juice, coconut milk and water in a bowl.
3. Heat oil in a wok or large frypan over high heat. Cook garlic, ginger, chilli and onion for two minutes.
Add the beef and cook for another minute.
4. Add broccolini, stir fry for a minute before pouring in the peanut sauce. Bring to a boil and stir through
the noodles, capsicum, snow peas and bean shoots, cook until noodles and veggies are tender. Season with
salt and pepper to taste.
5. Serve with fresh coriander and lime wedges.

Tip: Always have your ingredients prepped and ready to go when stir-frying.

33
 Butter Chicken
Serves 2 | Prep Time: 10 mins | Cook Time: 20 mins

Ingredients:
2 tbsp (40g) butter
2 tsp (10ml) olive oil
500g chicken thighs, quartered
1 onion, diced
2 garlic cloves, minced
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground ginger
3 tsp garam masala
1 1/4 cups (310ml) tomato passata
1 ½ tsp raw caster sugar
½ cup (125ml) cream
Sea salt and white pepper to taste
Handful coriander leaves, slivered almonds, steamed rice and
Naan bread to serve

Method:
1. Heat butter and olive oil in a saucepan over high heat. Brown chicken for a few minutes until golden but
not fully cooked. Remove from the pan with a slotted spoon and set aside.
2. Reduce heat to medium and cook onion for a few minutes with a generous pinch of salt. Add garlic,
cumin, coriander, ginger and garam masala, stir for 1 to 2 minutes. Add passata, sugar and cream, bring to
a simmer. Return chicken to the pan, reduce heat to medium to low and simmer gently for 8 to 10 minutes
until chicken is cooked.
3. Remove from heat and stir through yoghurt, season with salt and pepper to taste. Spoon into serving
bowls and garnish with coriander leaves and toasted almonds. Serve with steamed rice and naan breads.

Tip: Use Greek yoghurt instead of cream for a healthier version! Simply stir through
after it has finished cooking and taken off the heat.

35
 Lemongrass & Turmeric
Fish Curry
Serves 2 | Prep Time: 10 mins | Cook Time: 25 mins

Ingredients:
2 stalks lemongrass, white part only
2 tsp turmeric
3cm piece of ginger, peeled
½ tsp chilli powder
2 garlic cloves, peeled
3 coriander roots, washed well
1 brown onion, peeled
2 tbsp (20ml) peanut or vegetable oil
3 kaffir lime leaves, bruised
1 cup (250ml) coconut cream
1 tbsp (20ml) fish sauce
2 cups (500ml) vegetable stock
1 tsp raw sugar
600g skinless and boneless barramundi fillets, cut into big pieces
1 bunch broccolini, trimmed and cut into bite-sized pieces
1 large or 2 small zucchini, trimmed and sliced
2 spring onions, peeled and finely sliced
Handful fresh coriander leaves and brown rice to serve

Method:
1. Place the lemongrass, turmeric, ginger, garlic, chilli, coriander roots and onion in a food processor and
blitz to form a smooth paste.
2. Heat oil in a medium saucepan over medium heat and cook the paste for 5 minutes until fragrant,
stirring regularly. Add lime leaves, coconut cream, fish sauce, stock, sugar, bring to a simmer for
15 minutes.
3. Add fish to the pan, stir gently and cook for a minute. Add zucchini and broccolini, stir carefully as the
fish is delicate, cook for a few minutes until the fish is cooked and the vegetables are just tender.
4. Serve over brown rice and garnish with spring onions and coriander.

Tip: Use sliced chicken instead of fish for a chicken based curry.

37
 Lamb & Spinach Gozleme
Serves 2 | Prep Time: 10 mins | Cook Time: 25 mins

Ingredients:
1 ½ cups (225g) self-raising flour 2 tbsp (25g) pine nuts
1 tsp instant yeast 2 spring onions, chopped
½ tsp salt 100g Danish feta, crumbled
2 tbsp (40ml) olive oil 1 cup (100g) grated mozzarella cheese
2 tbsp (40g) natural or Greek yoghurt 1 tbsp (20ml) olive oil
½ cup (125ml) warm water 200g lamb mince
Plain flour for dusting 100g baby spinach leaves
1 tsp ground cumin
Sea salt and cracked black pepper to taste
Olive or vegetable oil spray
Lemon wedges to serve

Method:
1. Sift flour, salt and yeast together into the base of a stand mixer fitted with dough hooks or in large mixing bowl.
Make a well in the centre and add the oil, yogurt and water, mix on low speed to combine. Knead on high speed
or turn onto a flat surface and knead by hand for 10 minutes until smooth and elastic. Place in a lightly oiled bowl,
cover with a tea towel to rest for 45 minutes.
2. Meanwhile, toast pine nuts in a frying pan over medium high heat for a few minutes until golden. Remove
from heat and place in a medium mixing bowl with the spring onions, feta and mozzarella cheese. Season with
salt and pepper to taste (be careful with the salt as the feta is quite salty).
3. Return the pan to the heat and add 2 tsp of olive oil. Add lamb and cumin and cook for 2-3 minutes to lightly
brown. Add spinach and cook for a few more minutes until spinach is wilted and lamb is fully cooked. Season with
salt and pepper to taste.
4. Lightly dust your surface and rolling pin with flour. Divide the dough into two equal pieces and roll each out
into large, thin rectangles (approx. 25cm x 35cm), adding more flour if needed to stop the dough from sticking.
5. Place half of the lamb filling in the centre of the dough, leaving a large border around the edges so you can
fold it up to enclose the filling. Brush edges with a little water and pinch to seal. Roll again to flatten slightly.
6. Spray a large frying pan with oil and place over medium heat. Cook the gozleme for around 5 minutes until
golden on the bottom. Spray with a little more oil, flip and continue to cook for a further five minutes until golden
and crispy.
7. Cut gozleme into pieces and serve with lemon wedges.

Tip: If the dough tears just patch it with more dough! Don’t stress!

39
 Prawn & Pork Gyoza
Makes 20 | Prep Time: 20 mins | Cook Time: 8 mins

Ingredients:
150g pork mince Dipping sauce
120g prawn meat, finely chopped 2 tbsp (40ml) black rice vinegar
1 cup (65g) finely shredded Chinese cabbage ½ tsp sugar
2 tsp finely grated ginger 2 tbsp (40ml) tamari or soy sauce
2 tbsp (8g) chopped chives chilli oil to taste (optional)
1 tsp salt
½ tsp ground white pepper
20 wonton wrappers
2 tbsp vegetable oil

Method:
1. Place pork mince, prawn meat, cabbage, ginger, chives, salt and pepper in a bowl and mix well (the best
way to do this is with clean hands).
2. Line a tray with baking paper and fill a small bowl with water.
3. Hold a wonton wrapper in the palm of your hand and place a few teaspoons of mixture in the centre. Dip
your finger in the water and run it around the edge of half of the wrapper. Fold the wonton over, squeezing
to remove any air while you press down to seal.
4. Dip the tip of your finger in the water again and run it over the wonton edge. Crimp the edge by making
a few folds, place on the lined tray and repeat with remaining wontons and filling.
5. Heat oil in a non-stick pan over medium to high heat. Place dumplings in so the crimped edge sits
upwards and the bottom is flat on the base of the pan. Cook for 2 minutes or until the bottoms are golden
and crisp.
6. Add ½ cup water, cover with a tight fitting lid and cook for 5 to 7 minutes until the water has evaporated
and the dumplings are cooked and crisp again.
7. Meanwhile, make the dipping sauce by stirring the vinegar and sugar together until the sugar dissolves.
Add the tamari and chilli oil, pour into dipping bowl and place on serving plate.
8. Remove the dumplings from the pan (they should release easily if they’re ready but use a spatula or egg
slice to release them if they’re not playing ball!) and serve with dipping sauce.

Tip: Tamari is similar to soy sauce but gluten-free, so if you don’t have tamari, use soy!

41
Tarragon Roast Chicken & Veg
Serves 2 | Prep Time: 15 mins | Cook Time: 45 mins - 1 hr

Ingredients:
2 tbsp (40g) melted butter
1 tbsp (5g) chopped tarragon
3 tsp dried tarragon leaves
½ tsp salt
¼ tsp ground white pepper
400g baby potatoes, halved
300g brussel sprouts, trimmed and halved
1 ½ tbsp (30ml) olive oil
½ tsp cayenne pepper
2 tsp garlic salt
1.2kg whole chicken, uncooked
Handful chopped parsley to serve

Method:
1. Preheat the oven to 200C. Line a baking dish with baking paper.
2. Combine butter, tarragon, salt and white pepper in a small bowl, set aside to infuse.
3. Place potatoes and sprouts in the base of the baking dish. Drizzle with oil and sprinkle with the cayenne
and garlic salt. Toss well to coat. Spread out into a single layer leaving room in the middle for the chicken.
4. To butterfly your chicken, cut out the backbone of the bird. Turn the chicken over and push down on the
breasts to flatten.
5. Dry chicken with paper towel. Brush both sides of the chicken with the tarragon butter and place in the
centre of the tray skin side up.
6. Roast for 45 minutes to 1 hour until the chicken is cooked and the vegetables are crisp and golden.
Serve sprinkled with parsley.

Tip: Tarragon has a delicate aniseed flavour. If you don’t love it, lemon thyme would work too!

43
 Swedish Meatballs
Serves 2 | Prep Time: 15 mins | Cook Time: 25 mins

Ingredients:
2 tbsp (40g) butter
1 tsp (5ml) olive oil
1 brown onion, finely chopped
500g pork and veal mince
¼ cup (40g) fresh breadcrumbs
1 egg
2 tbsp (40ml) soda water
1 tsp salt
½ tsp ground white pepper
1 ½ tbsp (20g) plain flour
2 cups (500ml) milk
1/3 cup (85ml) cream
2 tbsp (40g) Dijon mustard
1 tsp soy sauce
Chopped dill to serve

Method:
1. Heat half of the butter in a fry-pan over medium heat. Add onions to the pan with a generous pinch of
salt and cook for 5 minutes until softened. Remove from heat.
2. Place the mince, breadcrumbs, egg, soda water, onions, salt and pepper in a bowl and mix well. Roll into
around 24 balls.
3. Heat remaining butter and oil in the same fry-pan over medium heat. Cook meatballs for 8 to 10
minutes, turning occasionally to brown all sides until cooked through. Remove from pan, place on a plate
while you make the sauce.
4. Return pan to the heat and add flour to the pan juices, cook for a minute while stirring. Whisk in the
milk, scraping the bottom of the pan to release any bits. Bring to a simmer for a few minutes to thicken
before adding the cream, mustard and soy. Simmer gently for 5 minutes. Season with salt and pepper to
taste.
5. Return meatballs to the sauce. Stir to coat and sprinkle with dill.

Tip: This is amazing with rice or some pasta!

45
 Roast Veggies
with Tahini Yoghurt & Beet Hummus
Serves 2 | Prep Time: 15 mins | Cook Time: 30-40 mins

Ingredients
6 baby carrots Beetroot Hummus (makes 2 cups)
6 baby potatoes, halved 400g tin chick peas, drained and rinsed
2 parsnips, quartered 1 tbsp (20g) tahini
1 bunch broccolini, trimmed 150g tinned baby beetroot
8 cauliflower florets 1 garlic clove, minced
100g beans, trimmed ¼ cup (60ml) olive oil
1 red onion, cut into 8 wedges 2 tbsp (40ml) lemon juice
2 tbsp (20ml) olive oil Salt and pepper to taste
1 tsp ground cumin
½ tsp ground turmeric 1/2 cup (125g) yoghurt
2 tsp ground coriander 2 tbsp (8g) chives
1 tsp ground ginger 1 tbsp (20g) tahini
1 tsp ground fennel ¼ tsp salt
salt and pepper to taste
Ground sumac, coriander leaves and lemon wedges to serve

Method:
1. Preheat the oven to 200C. Add all of the vegetables excluding the broccolini into a lined baking dish.
2. Combine oil, cumin, turmeric, coriander, ginger and fennel in a small bowl. Drizzle over vegetables and
toss well to coat. Roast for 30 to 40 minutes until tender. After 25 minutes, add broccolini into the dish.
3. To make beet hummus, add chick peas, tahini, beetroot, garlic, olive oil and lemon juice into a food
processor. Blend to your liking. Season with salt and pepper to taste.
4. For the tahini yoghurt, whisk yoghurt, chives, tahini and salt together until well combined.
5. Arrange veggies in serving bowls, top with beetroot hummus and tahini yoghurt. Serve sprinkled with
sumac, coriander and lemon wedges.

Tip: Add a big squeeze of lemon for extra flavour!

47
 Pulled Pork & Apple Slaw
Serves 4-6 | Prep Time: 20 mins | Cook Time: 1.5 -2 hrs

Ingredients:
2 onions, sliced 2 tsp apple cider vinegar
1 tbsp ground coriander 1/2 cup (120g) whole egg mayonnaise
1 tbsp smoked paprika ¼ cup (60g) light sour cream
1 tbsp onion powder 1 tsp Dijon mustard
1 tbsp garlic powder ½ small or ¼ large green cabbage, outer leaves and
1 tsp cayenne pepper stalk removed, shredded
2 tbsp (40ml) maple syrup 1 carrot, peeled and julienned
½ cup (125ml) apple cider vinegar 2 green apples, julienned
2 tsp salt 1 bunch chives, trimmed and chopped
2 cups (500ml) chicken stock Sea salt and ground white pepper to taste
1kg pork neck or scotch roast, cut into 5cm thick
rounds Warm flat breads or gluten-free wraps

Method:
1. Preheat the oven to 160C. Combine onion, spices, maple syrup, vinegar, salt and stock in an
ovenproof pot. Nestle pork steaks into the sauce so they are mostly submerged. Bake in the oven for 1 ½ to
2 hours until the pork is tender.
2. To make the slaw, stir apple cider vinegar, mayonnaise, sour cream and mustard together in a large bowl
and season with salt and pepper to taste.
3. Add cabbage, carrot, apple and chives, toss to coat in the dressing.
4. When the pork is ready, remove from the pot and shred with two forks. Return the pot to high heat and
boil away for around 5-7 minutes to reduce the liquid by half. Strain the braising liquid into a bowl.
Remove from heat and return pork to the pot.
5. Warm flat breads in a pan or chargrill. Spoon pork onto the bread and top with slaw.

Tip: Use a mandolin to shred the slaw or you can grate it.

49
 Beef Burrito Bowl
Serves 2 | Prep Time: 20 mins | Cook Time: 15 mins

Ingredients:
1 tbsp (20ml) olive oil Salsa
½ tsp chilli powder 200g baby tomatoes, quartered
1tsp ground coriander 1 ½ Tbsp (25g) finely chopped red onion
1tsp garlic powder Handful coriander, roughly chopped
1tsp onion powder 1 ½ Tbsp (30ml) lime juice
1tsp smoked paprika 1 Tbsp (20ml) olive oil
1tsp dried oregano Salt and pepper to taste
1tsp salt
¼ tsp ground white pepper Fillings of choice like rice, shredded lettuce, grated cheese,
350g steak (sirloin, eye fillet or scotch fillet) avocado, sour cream, coriander and lime wedges
4 Tortillas
olive oil spray
salt & pepper

Method:
1. Preheat the oven to 200C. Microwave tortillas for 20 to 30 seconds to soften. Spray both sides of the tortillas
with oil and sprinkle with a little salt. Push inside 4 oven-proof bowls and bake for 5 minutes. Remove from
the bowls and return to the oven for a further 3 minutes until golden. (The more bowls you have, the more
tortillas you can cook at once. If you only have one bowl, do them one at a time).
2. Heat oil in a fry-pan over medium to high heat.
3. Combine spices, salt and pepper in a bowl. Press the steak into the spice mix and coat well. In a medium
frying pan, heat olive oil and cook steaks to your liking.
Remove from the pan and rest for 5 minutes before slicing.
4. Meanwhile, combine the tomatoes, onion, coriander, lime juice and olive oil in a small bowl, season with
salt and pepper to taste.
5. Place sliced steak and fillings into tortilla bowls, top with salsa and serve with lime wedges.

Tip: This recipe works great with chicken too!

51
Shredded Beef Chilli with Guac
Serves 4-6 | Prep Time: 15 mins | Cook Time: 4-6 hours

Ingredients:
2 brown onions 2 avocados
6 garlic cloves 2 tbsp (30g) finely chopped red onion
1 tbsp (10g) smoked paprika 2 tbsp (40ml) lime juice
1 tbsp (10g) ground cumin Handful coriander leaves, chopped
1 tbsp (10g) ground coriander Salt and pepper to taste
1 tbsp (10g) dried oregano leaves
3 tsp ground chilli powder Serve with grated cheese and sour cream.
½ tsp cayenne pepper
2 ½ cups (700g) tomato passata
1 ½ cups (375ml) beef stock
3 tsp salt
1 tsp pepper
1kg brisket or chuck steak
2 x 400g tins red kidney beans, drained and rinsed

Method:
1. Place onion, garlic, paprika, cumin, coriander, oregano, chilli, cayenne, passata, stock, salt and pepper into a
food processor and blitz to puree.
2. Pour half of the puree into a slow cooker, add the beef and cover with remaining sauce. Cook on high for
around 4 hours or low for about 8 hours until the beef is tender. Add the beans with 1 hour left of cooking.
3. Make guacamole by mashing the avocados with the onion, lime juice, coriander, salt and pepper.
4. When beef is tender remove from the slow cooker. Shred using your fingers or two forks and return to the
slow cooker. Mix back through and serve with guacamole and toppings of choice.

Tip: Blitzing the sauce ingredients in a food processor saves time chopping and gives
body to the sauce.

53
 Simple Chicken Caesar
Serves 2 | Prep Time: 10 mins | Cook Time: 10 mins

Ingredients:
2 eggs
4 slices sourdough, ciabatta or gluten-free bread
Spray olive oil
Sea salt and cracked black pepper to taste
1 small garlic clove, minced
1 tsp Dijon mustard
1 tbsp (20ml) lemon juice
1 tbsp (20ml) water
1/4 cup (60g) whole egg mayonnaise
¼ cup (60g) light sour cream
6 slices prosciutto
2 baby cos lettuce, trimmed and quartered
2 cups (300g) sliced roast chicken
Shaved parmesan cheese to serve

Method:
1. Bring a small saucepan of water to the boil. Add two eggs straight from the fridge and boil for 8
minutes for soft boil. Remove from the heat and run under cold water until cool enough to peel.
2. Preheat the grill/broiler. Spray the bread on both sides with oil and sprinkle with salt. Toast under the
grill for 1 to 2 minutes on each side until crisp.
3. To make the dressing – place Dijon, garlic, lemon juice, water, and sour cream in a bowl and stir well to
combine. Season with salt and pepper to taste.
4. Divide lettuce into each bowl, top with chicken, an egg, prosciutto, croûtons and parmesan
shavings. Serve with the Caesar dressing.

Tip: Delicious with fresh salmon instead of chicken

55
 Chicken Parmigiana
Serves 4 | Prep Time: 15 mins | Cook Time: 25 mins

Ingredients:
2 chicken breast
8 large sage leaves
8 slices (100g) prosciutto
2/3 cup (100g) plain flour
2 eggs, whisked
2 cups (120g) panko crumbs
Olive oil for frying
1 cup (250g) pasta sauce
125g buffalo mozzarella, sliced
Salt and pepper to taste

Method:
1. Preheat the oven to 180C. Line a tray with baking paper.
2. Halve the chicken breast horizontally so that you have four thin pieces of chicken. Season with salt and
pepper and place two sage leaves on top of each piece of chicken.
3. Lay two pieces of prosciutto on a piece of baking paper. Place chicken in the centre and wrap the prosciutto
tightly around it to enclose the sage. Repeat with remaining ingredients.
4. Carefully coat the wrapped chicken in flour, dust off excess. Coat both sides in egg then press into the
crumbs.
5. Heat 1cm of olive oil in a large fry-pan over high heat. Fry the chicken for 2 minutes on each side until
golden and crispy. Remove from the pan and place on the lined tray. Top with pasta sauce and mozzarella.
6. Bake for 20 minutes until the cheese is bubbling and the chicken is cooked.

Tip: Take a picture of that cheese bubbling...you know you want to!

57
 Beef Korma
Serves 2 | Prep Time: 20 mins | Cook Time 2 hours

Ingredients:
1 brown onion, peeled ½ cup (75g) roasted and salted cashews
3cm fresh ginger, peeled 2 tbsp (50g) tomato paste
4 garlic cloves, peeled 2 tbsp (40ml) vegetable oil
2 tsp ground coriander 600g diced chuck steak
2 tsp ground cumin Salt and ground white pepper
2 tsp onion powder 1 ½ cups (375ml) beef stock
1 tsp ground ginger ½ cup (125g) yoghurt
1 tsp ground turmeric
½ tsp ground cinnamon Serve with rice, extra cashews, fresh coriander and
1 tsp garam masala pappadums
1 tsp ground cardamom
4 coriander roots, washed well

Method:
1. Make the korma paste by blitzing onion, ginger, garlic, spices, coriander roots, cashews, and tomato
paste in a food processor until smooth.
2. Heat oil in a heavy based saucepan over high heat. Season the beef with salt and pepper, brown well
then remove with a slotted spoon.
3. Reduce heat to medium to low and return the pot to the heat. Cook the paste for 5 minutes, stirring
regularly until fragrant.
4. Return the meat to the pot, stir to coat in the curry paste. Add the stock, stir well. Cover with a lid and
simmer gently for 2 hours until the meat is tender.
5. Remove from the heat and stir through the yoghurt. Season with salt and pepper, serve with rice,
cashews, fresh coriander and pappadums.

Tip: Use coconut cream instead of yoghurt for a dairy free option

59
 Baked Ziti
Serves 4-6 | Prep Time: 15 mins | Cook Time: 45 mins

Ingredients:
500g ziti or penne or gluten free pasta
2 tbsp (40ml) olive oil
1 onion, chopped
4 garlic cloves, minced
2 tsp dried oregano
300g pork mince
300g beef mince
2 2/3 cups (690g) tomato passata
½ cup (125ml) water
2 tsp (10g) sugar
1 bunch fresh basil leaves
Salt and pepper to taste
2 cups (500g) smooth ricotta
½ cup (125ml) cream
1 ½ cups (90g) finely grated parmesan cheese
1 ½ cups (150g) grated mozzarella

Method:
1. Pre-heat oven to 180 degrees Celsius.
2. Cook pasta according to packet instructions but minus two minutes of the cook time. (Pasta will further cook
in the oven!) Drain and rinse under cold water.
3. Heat oil in a medium saucepan over medium to high heat. Cook onion and garlic for 2-3 minutes before
adding mince. Cook mince for 4-5 minutes or until lightly browned.
4. Add passata, water, sugar and 3/4 of the basil leaves, season with salt and pepper to taste. Reduce heat to low
and simmer for 10 minutes.
5. Meanwhile combine the ricotta, cream and parmesan, season with salt and pepper to taste.
6. Stir the pasta through the sauce with half of the mozzarella and place into a deep baking dish. Top with the
cheese mixture and sprinkle with remaining mozzarella.
7. Bake for 25 minutes until bubbling and golden. Sprinkle with remaining basil leaves and serve.

Tip: This is a recipe that the whole family will love!

61
 Creamy Basil Chicken Bake
Serves 4 | Prep Time: 15 mins | Cook Time: 30 mins

Ingredients:
500g shell pasta
1 tbsp (20g) butter
2 tsp (10ml) olive oil
800g chicken thigh fillets, sliced into small strips
5 garlic cloves, minced
2 tbsp (20g) dried basil leaves
½ cup (125ml) white wine
2 cups (500ml) cream
½ cup (125ml) milk
1 ½ cups (90g) finely grated romano cheese
1 bunch basil leaves, torn
Salt and pepper to taste
2 cups (120g) chunky breadcrumbs
½ cup (80g) pine nuts
2 tbsp (40g) melted butter
½ tsp salt

Method:
1. Preheat the oven to 200 degrees Celsius.
2. Cook pasta according to packet instructions. Drain and rinse under cold water.
3. Meanwhile, heat butter and olive oil in a large fry-pan over high heat. Add chicken and cook two to three
minutes until half cooked through.
4. Add the garlic and one tbsp of the dried basil to the pan, cook for a couple of minutes stirring regularly. Add
white tine and simmer until it reduces by half.
5. Add cream, milk, basil and one cup of the grated Romano. Stir well to combine, reduce heat to medium to
low and simmer gently for 5 minutes.
6. Meanwhile, make the topping by combining breadcrumbs, pine nuts, melted butter, salt and remaining
dried basil and romano cheese.
7. Stir pasta through the sauce and pour into an oven-proof dish. Sprinkle with the breadcrumb mix and bake
for 15 minutes until golden.
Tip: Add some baby spinach for extra freshness

63
 Two Way Puff Pizzas
Antipasto
Serves 2 | Prep Time: 10 mins | Cook Time: 30 mins

Ingredients:
Antipasto
2 sheets puff pastry
2 Tbsp (25g) pine nuts
¼ cup (50g) sun-dried tomatoes
½ cup (50g) char-grilled capsicum
1 small garlic clove
¼ cup (15g) finely grated parmesan
2 Tbsp (40ml) olive oil
salt and pepper to taste
3 pieces of marinated eggplant
10 pitted kalamata olives
3 marinated artichoke hearts, halved or quartered
2 Swiss brown mushrooms, sliced
Half (65g) buffalo mozzarella ball or cherry bocconcini
basil leaves and shaved parmesan to serve

Method:
1. Preheat the oven to 200C.
2. Toast the pine nuts on a baking tray for around 5 minutes until lightly golden. Into a food processor, add
sun-dried tomatoes, capsicum, garlic, parmesan and olive oil. Blitz to a paste, season with salt and pepper
to taste.
3. Place the pastry onto a lined baking tray. Spoon the paste over the pastry leaving a 1cm border around
the edges.
4. Lay the eggplant, artichokes, olives and mushrooms evenly around the base. Tear the mozzarella and dot
between the vegetables.
5. Bake for 30 minutes until puffed and bubbling. Remove from oven and top with fresh basil leaves.

Tip: Time poor? Use store bought sun-dried tomato pesto!

65
 Two Way Puff Pizzas
Spicy Italian Sausage
Serves 2 | Prep Time: 10 mins | Cook Time: 30 mins

Ingredients:

2 (170g) Italian style pork sausage

1/2 cup (125ml) tomato passata
1 small garlic clove, minced
1 tsp dried oregano
salt and pepper to taste
Half (65g) buffalo mozzarella ball or cherry bocconcini
1 tsp chilli flakes
Handful baby rocket leaves

Method:
1. Preheat the oven to 200C.
2. Remove the casing from the sausage and place meat into a bowl with the passata, garlic, oregano, salt
and pepper, mash together to form a chunky sauce.
3. Spread the sausage mix over the pastry leaving a 1 to 2cm border around the edges.
4. Tear the mozzarella into pieces and dot around the pastry. Sprinkle with chilli flakes.
5. Bake for 30 minutes until puffed and bubbling. Remove from the oven and top with rocket.

Tip: You can put ANY of your favorites on here! Get creative!

66
67
 Chicken Cannelloni
Serves 6 | Prep Time: 20 mins | Cook Time: 40 mins

Ingredients:
3 ½ cups (525g) shredded roast chicken
1 ½ cups (360g) smooth ricotta
4 cups (100g) baby spinach leaves
1/3 cup (15g) chopped chives
1 cup (25g) basil leaves
salt and pepper to taste
2 cups (500ml) tomato passata sauce
1/3 cup (85ml) water
2 tsp dried oregano
2 garlic cloves, minced
2 tsp sugar
4 (185g) fresh lasagna sheets
120g bocconcini or mozzarella, torn

Method:
1. Preheat the oven to 180C.
2. Remove meat from the chicken, shred into a bowl and add the ricotta, spinach, chives, most of the basil, salt
and pepper. Stir well to combine.
3. Combine passata, water, oregano, garlic, sugar, salt and pepper in a bowl. Pour half over the base of a deep
baking dish.
4. Lay a sheet of pasta on a board, cut in half to form two squares. Spoon a few tablespoons of the chicken
mixture over the bottom half of one of the squares and tightly roll up. Cut in half and stand in the sauce.
Repeat with remaining pasta sheets and filling.
5. Pour the other half of the sauce over the cannelloni and top with bocconcini. Bake for 30 minutes until the
pasta is cooked and the cheese is golden. Serve sprinkled with fresh basil leaves.

Tip: Using roast chicken saves a whole lotta time!

68
69
 Apple Pot Pies
Serves 2 | Prep Time: 20 mins | Cook Time: 50 mins

Ingredients:
Pastry:
1 cup (150g) plain flour
1 1/2 Tbsp (30g) caster sugar
1/3 cup (80g) cold butter, cubed
1 egg yolk
3 to 4 tsp iced water

3 (500g) Granny Smith apples, peeled, cored and cut into 1cm cubes
2 tbsp (30g) brown sugar
1 tsp cinnamon
1 tsp vanilla extract
1 tbsp (20ml) water
1 tsp cornflour

Pinch cinnamon, extra

1 tsp caster sugar, extra

Vanilla ice cream to serve

Method:
1. To make the pastry, rub the cold butter into the flour and sugar with your fingertips until the mixture
resembles breadcrumbs. Add the egg yolk and three teaspoons of iced water, knead to combine, add
remaining water if necessary.
2. Halve the dough, roll a ball into a disc a couple of centimeters larger than the oven safe pots you’re going
to use. Repeat with remaining ball of dough, place onto a flat plate, cover and refrigerate for an hour to rest.
3. Remove pastry from the fridge to soften slightly. Preheat the oven to 160C.
4. Place apples, brown sugar, cinnamon and vanilla in a mixing bowl. Combine cornflour and water, pour over
apples and toss well to combine.
5. Spoon apple mix into pie dishes, cover with pastry and sprinkle with the extra cinnamon and sugar.
6. Bake in oven for 40 minutes until golden. Once removed from oven, rest for 10 minutes and serve with a
big scoop of vanilla ice cream.

Tip: Add some rhubarb in with the apples when its in season! Super delicious and rich.

70
71
 Oozing Chocolate Cake
Serves 2 | Prep Time: 10 mins | Cook Time: 15 mins

Ingredients:
Soft butter for greasing
100g 70% dark chocolate, finely chopped
2 ½ tbsp (50g) butter
1 egg
¼ cup (55g) caster sugar
½ tsp vanilla extract
1 tbsp (20ml) milk
2 tbsp self raising flour
Double cream or ice cream to serve

Method:
1. Preheat oven to 200C. Lightly butter ramekins.
2. Melt chocolate and butter together in a microwave safe bowl on high for 1 minute. Stir until smooth, set
aside to cool slightly.
3. Beat egg, sugar, vanilla and milk together with electric beaters for a few minutes to dissolve sugar. Add
chocolate mixture, beat to combine. Add flour and beat until just combined.
4. Pour mixture into your prepared ramekins, place on a tray and cook for 12 to 15 minutes until the outside
is cooked but the centre is still oozy.
5. Serve with a generous dollop of double cream or ice cream.

Tip: If you want to serve them out of the ramekins, butter them generously and then chill until
needed.

72
73
 Salted Caramel Sundae &
Chocolate Fudge Banana Split
Serves 2 | Prep Time: 10 mins | Cook Time: 12 mins

Ingredients:
Salted Caramel Sauce Chocolate Fudge Sauce
½ cup (110g) brown sugar 80g 70% dark chocolate, chopped
2 tbsp (50g) golden syrup 50g 45% dark chocolate, chopped
¼ cup (60g) butter 2 tbsp (40g) butter
½ tsp vanilla extract ½ tsp vanilla
½ cup (125ml) cream ½ cup (125ml) cream
½ tsp salt 1 banana, sliced
3 scoops vanilla and chocolate ice cream 3 scoops ice cream of choice whipped cream, mini
whipped cream and roughly chopped roasted salted marshmallows and slivered almonds to serve
peanuts to serve

Method:
Salted Caramel Sundae
1. Combine brown sugar, golden syrup, butter and vanilla in a small saucepan over medium heat. Bring to
a simmer for 5 minutes shaking the pot occasionally until sugar has dissolved. Carefully add cream and salt,
stir well and simmer away for a 10 minutes until thickened slightly. Remove from heat and cool slightly.
2. Scoop ice cream into a bowl and drizzle with caramel sauce. Add whipped cream and sprinkle with peanuts
to serve.

Chocolate Fudge Banana Split

1. Gently heat chocolates, cream, butter and vanilla together in a small saucepan over medium to low heat,
stirring regularly until smooth and glossy.
2. Layer banana and ice cream scoops in your serving bowl. Drizzle generously with chocolate fudge sauce.
Top with whipped cream, marshmallows, more chocolate sauce and finish with slivered almonds.

Tip: If you want to serve them out of the ramekins, butter them generously and then chill in
fridge.
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 Rice Pudding
Serves 2 | Prep Time: 2 mins | Cook Time: 25 mins

Ingredients:
2 2/3 cups (680ml) full cream milk
½ cup (125ml) cream
1/3 cup (70g) caster sugar
1 cinnamon stick
1 vanilla pod, halved and seeded
pinch nutmeg
½ cup (100g) arborio rice
ground cinnamon to serve

Method:
1. Bring milk, cream, sugar, cinnamon, vanilla and nutmeg to a simmer over medium heat.
2. Add rice and stir regularly for 20 to 25 minutes until rice is cooked and creamy (add a little extra
milk if it’s not quite cooked and is getting too thick).
3. To set, cover loosely with cling film. Press down on the cling film so it touches the rice pudding to
prevent a skin forming.
4. Serve sprinkled with a little cinnamon and fresh berries.

Tip: For a lighter version use light milk to replace the full cream milk and cream.

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 Chocolate Chip Cookies
Makes 16 | Prep Time: 10 mins | Cook Time: 25 mins

Ingredients:
250g butter, softened
¾ cup (165g) brown sugar
¾ cup (165g) caster sugar
1 ½ tsp vanilla extract
1 egg
2 2/3 cups (400g) plain flour
1 tsp baking powder
200g dark chocolate, chopped (around 45% cocoa)

Method:
1. Preheat the oven to 180C. Line two trays with baking paper.
2. Using an electric mixer, combine the butter and sugars together and beat for 5 minutes until pale
and creamy. Add the vanilla and egg, beat well to combine.
3. Sift in flour and baking powder, beat until just combined.
4. Roll heaped tablespoons of cookie dough into balls and place 8 on each lined tray, being sure to
leave space between them as they will spread while cooking. Bake in the oven for 18 to 20 minutes,
swapping the trays around after 10 minutes.
5. Remove from the oven and cool slightly before transferring to a wire rack to cool completely.

Tip: Crunchy outside and chewy inside … it’s everything you want in a cookie!!

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 Creamy Carrot Cake
Serves 8-12 | Prep Time: 45 mins | Cook Time: 50 mins

Ingredients:
2 cups (440g) brown sugar, firmly packed
3 cups (450g) self-raising flour
Pinch of salt
2 tsp ground cinnamon
1 tsp ground nutmeg
1 cup (100g) walnuts, chopped
1 cup (250ml) light olive oil
3 eggs
¾ cup (185ml) sour cream
1 ½ tsp finely grated orange zest
3 cups (390g) grated carrots

Frosting:
175g butter, softened
375g cream cheese, softened
2 tsp vanilla extract
3 cups (450g) icing sugar mixture

Method:
1. Preheat oven to 180 degrees celsius. Line two 20cm cake tins with baking paper.
2. Place sugar, flour, salt, cinnamon, nutmeg and walnuts in a large bowl and stir to combine.
3. Whisk oil, eggs and sour cream together. Add wet ingredients to the dry and stir to combine. Stir through
the zest and grated carrot.
4. Pour into lined tins and tap on the bench to settle the mixture. Bake for 50 minutes until a skewer comes
out clean. Remove from the oven and place onto a wire rack to cool.
5. To make the icing, whip the butter, cream cheese and vanilla with an electric mixer until pale and fluffy.
Add icing sugar and whip until sugar has dissolved.
6. Halve both cakes horizontally (so you end up with four rounds). Top one cake round with a quarter of the
icing and place another round on top. Repeat with remaining ingredients. Use a spatula or large knife to
smooth out the sides. Cover and refrigerate for up to five days.

Tip: The icing is delicious on banana cake too!

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 Chocolate Brownies with Fudge
Makes 12 | Prep Time: 10 mins | Cook Time: 30 mins

Ingredients:
1 cup (150g) hazelnuts
2/3 cup (150g) butter, chopped
200g 70% dark chocolate, finely chopped
3 eggs
1 ½ tsp vanilla extract
½ cup (110g) caster sugar
½ cup (110g) brown sugar
1/3 cup (35g) cocoa powder
¼ cup (35g) plain flour
Pinch of salt
Topping:
1 1/3 cups (375g) sweetened condensed milk

150g 45-50% dark chocolate, roughly chopped

200g 70% dark chocolate, finely chopped
1 tsp vanilla extract

Method:
1. Preheat oven to 180C. Line a 20 x 30cm cake tin with baking paper.
2. Roast hazelnuts for 8 minutes. Remove from the oven and place in a clean tea-towel. Rub well to remove
the skins, roughly chop.
3. Heat butter and chocolate together in a microwave safe bowl on high for 1 minute, stir until smooth.
4. Whip eggs, vanilla and sugars in a large mixing bowl with electric beaters for a few minutes until pale and
fluffy. Pour in the chocolate mix and beat to just combine.
5. Sieve cocoa, flour and salt into the bowl, mix with a spoon until almost combined before adding the
hazelnuts and chopped chocolate.
6. Pour into the lined tin and cook for 25 to 30 minutes until a crust forms on top but the brownie is still
gooey. Set aside to cool in the tin.
7. Meanwhile, make the topping by heating the condensed milk, chocolate and vanilla in a microwave safe
bowl for 1 minute, remove and stir until smooth. Pour over the brownie and refrigerate for a couple of hours
to set.
Tip: Add white chocolate chips instead of roughly chopped dark chocolate.

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 Thank you!
.......................
I cant wait to see you cook,
create and get into the
kitchen with these incredible meals!

I’d love to see your creations! Share

the love with me on my socials!

@leahitsines or #feelgoodfood

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