Category: Recipe

Ottolenghi inspired ricotta meatballs

Ricotta meatballs inspired by Ottolenghi

I have seen many raves reviews about how adding ricotta to meatballs makes them super light and fluffy! After coming across the Ottolenghi recipe I knew I just had to try it out, I have made a few adjustments and even reduced the quantity of ricotta but these are still the juiciest and lightest meatballs I have even made.

Let’s get cooking…

Start by placing the mince in a large mixing bowl.

Add bread and parmesan to a food processor and blitz until fine, then add to mince. Add the onion and garlic to the food processor and blitz then add to the mince also. Next add in the remaining ingredients except oil and tomato sauce and mix well to combine. Form into golf ball size meatballs and add to a hot pan with the olive oil, this should make 16-20 meatballs.

Brown the meatballs and remove from the pan, add the tomato sauce and 1 1/2 cups of water to the pan and bring to a simmer, once simmering add in the meatballs, cover and let it simmer for a further 30 minutes until the sauce thickens.

Serve with crusty garlic bread or over pasta.

Ricotta meatballs inspired by Ottolenghi
Pin
Print

Ricotta meatballs inspired by Ottolenghi

Servings

4

servings
Prep time

10

minutes
Cooking time

40

minutes

Ingredients

  • 125g Ricotta

  • 500g turkey mince

  • 3 slices bread

  • 50g parmesan

  • 1 egg

  • 1 tsp dried parsley

  • 1 tsp dried basil

  • 3/4 tsp salt

  • 1 small onion

  • 4 cloves garlic

  • 1/2 tsp pepper

  • 1 1/2 cups tomato sauce

  • 4 tblsp olive oil

Directions

  • Start by placing the mince in a large mixing bowl.
  • Add bread and parmesan to a food processor and blitz until fine, then add to mince.
  • Add the onion and garlic to the food processor and blitz then add to the mince also.
  • Next add in the remaining ingredients except oil and tomato sauce and mix well to combine.
  • Form into golf ball size meatballs and add to a hot pan with the olive oil, this should make 16-20 meatballs.
  • Brown the meatballs and remove from the pan, add the tomato sauce and 1 1/2 cups of water to the pan and bring to a simmer, once simmering add in the meatballs, cover and let it simmer for a further 30 minutes until the sauce thickens.
  • Serve with crusty garlic bread or over pasta.

Simplebutsplendid
Protein green smoothie

My favorite daily green smoothie

This smoothie came about by me trying to get in more greens on a daily basis and needing a super easy breakfast. I ended up enjoying this so much that it is now on repeat most days in our house! So simple and cost effective due to the use of frozen fruit and vegetables and the best part is there isn’t much prep needed beforehand.

It is vegan and refined sugar free and packed with protein, fiber, vitamins and minerals.

Let’s get blending…

Always start by adding your liquid to the blender first, it just really helps the other ingredients to incorporate better.

Next add in the remaining ingredients and blend!

Pour into 2 glasses, top with pumpkin seeds for a little extra crunch and enjoy!

My favorite daily green smoothie
Pin
Print

My favorite daily green smoothie

Servings

2

servings
Prep time

2

minutes
Cooking timeminutes

Ingredients

  • 400 ml milk of choice, I use oat milk

  • 4 tblsp frozen blueberries

  • 2 cubes frozen spinach (2 handfuls of fresh spinach)

  • 1 scoop of unsweetened protein powder/ 1 tblsp nut butter

  • 1 tblsp pumpkin seeds

Directions

  • Always start by adding your liquid to the blender first, it just really helps the other ingredients to incorporate better.
  • Next add in the remaining ingredients and blend!
  • Pour into 2 glasses, top with pumpkin seeds for a little extra crunch and enjoy!

Simplebutsplendid
Crab cakes with simple aioli

Crab cakes with a simple homemade aioli

I have always watched people devour crab cakes on American food shows but I never got the opportunity to try one. Eventually I decided to give it a go and make some myself, hands down one of the tastiest seafood dishes I have eaten and now I totally understand the hype!

Wonderfully simple to make and it really feels like such a splurge even though this is a very affordable dish.

Let’s get cooking…

I have used crab meat that has already been picked but if you need to the pick your crab meat first.

Then whisk together the mayo, egg, mustard, lemon juice, celery salt and paprika. Gently fold in the crab meat and the crackers. Pop into the refrigerator for 30 minutes to stiffen and make it easier to handle.

Heat oil in a heavy based pan. Use an ice-cream scoop, spoon dollops of mixture into your hands then roughly form it into a patty shape and slowly place into the oil. Fry for 5 minutes per side until golden.

While the cakes fry, mix together the garlic, lime juice and mayo for the aioli.

Serve the crab cakes with lime wedges and the aioli

Crab cakes with a simple homemade aioli
Pin
Print

Crab cakes with a simple homemade aioli

Servings

2-4

servings
Prep time

30

minutes
Cooking time

30

minutes

Ingredients

  • 1/3 cup mayonnaise

  • 1 egg

  • 2 tsp Dijon mustard

  • 1 tsp lemon juice

  • 1/4 tsp celery salt

  • 1/2 tsp paprika

  • 250g white crab meat

  • 1 cup crackers, crushed

  • 1/4 cup vegetable oil for frying

  • Garlic aioli

  • 1/4 cup mayonnaise

  • 2 cloves garlic, grated

  • 1/2 lime

Directions

  • Whisk together the mayo, egg, mustard, lemon juice, celery salt and paprika.
  • Gently fold in the crab meat and the crackers
  • Pop into the refrigerator for 30 minutes to stiffen and make it easier to handle
  • Heat oil in a heavy based pan
  • Use an ice-cream scoop, spoon dollops of mixture into your hands then roughly form it into a patty shape and slowly place into the oil
  • Fry for 5 minutes per side until golden
  • While the cakes fry, mix together the garlic, lime juice and mayo for the aioli.
  • Serve the crab cakes with lime wedges and the aioli

Simplebutsplendid
Madeira cake

Madeira cake

A madeira cake is a basic vanilla tea sponge. It is very similar to a pound cake but the ratio of some of the ingredients differ slightly. As it is a tea loaf the best way to enjoy this cake is simply with a lick of butter and a hot cup of tea.

I grew up eating this cake and it is still one of my family’s favorite cakes. It is so simple yet so delicious.

Let’s get baking…

Start by creaming the butter and sugar together until fluffy. I find that this is easiest done with a stand mixer but a hand mixer or wooden spoon will work too.

Add in the eggs, milk and vanilla, beat until smooth. Then add the flour and mix with a spatula to incorporate but do not over work the batter.

Bake at 170C for 35-45 minutes, the cake is ready when a knife comes out clean. Allow to cool slightly then cut and serve with tea.

Madeira cake
Pin
Print

Madeira cake

Servings

12

servings
Prep time

5

minutes
Cooking time

45

minutes

Ingredients

  • 150g butter

  • 150g castor sugar

  • 3 eggs

  • 1 tsp vanilla

  • 1 tblsp milk

  • 200g self raising flour (plain flour and 2 tsp baking powder)

Directions

  • Cream the butter and sugar until fluffy
  • Add in the eggs, milk and vanilla, beat until smooth
  • Add the flour and mix to incorporate
  • Bake at 170C for 35-45 minutes, the cake is ready when a knife comes out clean.

Simplebutsplendid
Rhubarb compote chia parfaits

Rhubarb compote and chia parfaits

Rhubarb has always fascinated me, the first time I heard about was in a rhubarb and strawberry pie and it always confused me to know that a stem of a plant could add so much flavor and be used in sweet dishes. I had seen on TV in cooking shows often, however, It would be many years before I would actually be able to taste it and be able to cook with it. But boy, once I tried I knew the reason for all of the hype!

My favorite way to use this plant is to turn it into a compote. Very quick and easy to make and lasts for weeks when refrigerated and most of all it is vegan. An easy way to incorporate it into your routine is in a breakfast parfait.

Let’s get cooking…

Chop up the rhubarb into 2 cm chunks, add to a saucepan along with the water, vanilla, sugar and lemon rind. Simmer on a low heat for 20 minutes, stirring occasionally.

Once cooked, allow to cool completely before decanting into a glass jar and refrigerate for up to 2 weeks.

To make the parfaits, mix the milk and chia seeds and allow to thicken either overnight or for 30 minutes before serving.

Layer 1 tblsp of compote in the bottom of a glass. then add a layer of 1/4 of the chia pudding and 2 tablespoons of yoghurt over that. repeat once more. Serve and enjoy.

Swaps…

If you don’t love chia pudding you can always swap out the chia for some healthy homemade granola.

Rhubarb compote and chia parfaits
Pin
Print

Rhubarb compote and chia parfaits

Servings

10

servings
Prep time

5

minutes
Cooking time

20

minutes

Ingredients

  • Rhubarb compote

  • 500g rhubarb

  • 6 tblsp sugar

  • 1/4 cup water

  • rind of 1 lemon

  • 1/2 tsp vanilla extract/paste

  • Parfait

  • 4 tblsp chia seeds

  • 1 cup milk of choice

  • 250g plain Greek yoghurt

Directions

  • Chop up the rhubarb, add to a saucepan along with the water, vanilla, sugar and lemon rind. Simmer on a low heat for 20 minutes, stirring occasionally.
  • Once cooked, allow to cool completely before decanting into a glass jar and refrigerate for up to 2 weeks.
  • Parfaits
  • Mix the milk and chia seeds and allow to thicken either overnight or for 30 minutes before serving.
  • Layer 1 tblsp of compote in the bottom of a glass. then add a layer of 1/4 of the chia pudding and 2 tablespoons of yoghurt over that. repeat once more.
  • Serve and enjoy.

Simplebutsplendid
Portuguese style chicken pieces

Portuguese style chicken pieces

To me Portuguese food has the perfect amount of spice and flavor and I absolutely love it in any and all forms. Be it peri-peri prawns, a whole grilled chicken or simple custard tarts.

The recipe I’m sharing today has been “gifted” to me by a good friend who is married to a wonderful Portuguese lady and this is her family recipe! Needless to say it is goood! This is a spicy chicken recipe but not too spicy and not at all similar to a peri-peri chicken.

Let’s get cooking…

This recipe could not be simpler, literally mix together all of the ingredients and pour over the chicken. I really recommend allowing this to marinate overnight if you have the time, the flavor just intensifies so much more, although that being said I have tested marinating for just 1 hour and it is just as good.

Grill the chicken over coals until just cooked, about 20-30 minutes, turning regularly. If you don’t have a grill, you can pop this into an oven for 45 minutes, turning halfway. Serve with potatoes and veg for the best meal!

Portuguese style chicken pieces
Pin
Print

Portuguese style chicken pieces

Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes

Ingredients

  • 1/2 cup dry white wine

  • half lemon, juiced

  • 2 tblsp olive oil

  • 1 tsp paprika

  • 2-3 bay leaves

  • 2 tsp garlic

  • 1 red chilli

  • 1 tsp garlic powder

  • salt

  • pepper

Directions

  • Combine all the marinade ingredients and pour over the chicken, allow to marinade for 1 hour or overnight
  • Grill over hot coals or pop into a baking dish and roast for 45 minutes at 180C, turning once

Simplebutsplendid
Creamy bolognese pasta bake

Creamy bolognese pasta bake

A mince pasta bake has always been one of my favorite meals growing up. It’s just comforting and homely that it’s almost impossible not to love! I’ve upped my game a little with this version by making the meat sauce with roasted tomatoes.

Yes it is an extra step but it’s totally unattended cooking time so you barely even feel it and it is so so worth it!

Let’s get cooking…

Mix together the ingredients for the tomatoes and bake fore 30 minutes at 180C, stirring halfway.

While the tomatoes cook, begin prepping the ingredients for the bolognese. Heat the olive oil in a heavy based pan, I always use a dutch oven here, Le Creuset is my brand of choice but any cast iron pan will do.

Cook onion and carrots until softened then add the mice and cook until it gets golden brown, about 20 minutes. When brown, add the wine to deglaze the pan (scrape the browned bits at the bottom of the pan) and allow to bubble vigorously for 5 minutes. Add herbs, salt, pepper, Worcestershire sauce, honey, water and tomatoes. Mix to combine all the ingredients, cover and simmer on medium to low heat for 1 hour, stirring occasionally. This quantity makes 3 portions of sauce, use one for the pasta bake and freeze the rest.

While the bolognese cooks, make the béchamel and boil the pasta.

For the béchamel, melt the butter and add the flour. Cook for 5 minutes then add the milk, whisk for a minute then stir occasionally for 10 minutes until sauce thickens. Season with salt, pepper and nutmeg.

Put the pasta, béchamel and bolognese into an oven dish, top with cheese and bake for 30 minutes at 180C until golden

Creamy bolognese pasta bake
Pin
Print

Creamy bolognese pasta bake

Servings

4-6

servings
Prep time

15

minutes
Cooking time

2

hours 

Ingredients

  • Roasted tomatoes

  • 2 cans whole peeled tomatoes

  • 10 cloves garlic

  • 1 tsp salt

  • 1tsp dried basil

  • 1 tblsp balsamic vinegar

  • Bolognese (makes 3 portions)

  • 1 onion, diced

  • 3 tblsp olive oil

  • 1 large carrot, grated

  • 500g mince, I used turkey

  • 1 tblsp honey

  • 1 tblsp Worcestershire sauce

  • 1 tsp chilli flakes

  • 1 tsp oregano

  • salt

  • pepper

  • 1/2 cup wine

  • 1 cup water

  • 1 portion of the roasted tomato sauce

  • Béchamel

  • 2 cups milk

  • 2 tblsp butter

  • 2 tblsp flour

  • salt

  • pepper

  • nutmeg

  • Pasta bake

  • 250g penne pasta

  • 100g cheese for topping

  • 1 portion bolognese sauce

  • 1 portion béchamel sauce

Directions

  • Mix together the ingredients for the tomatoes and bake fore 30 minutes at 180C, stirring halfway.
  • While the tomatoes cook, begin prepping the ingredients for the bolognese.
  • Heat the olive oil in a heavy based pan, I always use a dutch oven here, Le Creuset is my brand of choice but any cast iron pan will do.
  • Cook onion and carrots until softened then add the mice and cook until it gets golden brown, about 20 minutes.
  • When brown, add the wine to deglaze the pan (scrape the browned bits at the bottom of the pan) and allow to bubble vigorously for 5 minutes
  • Add herbs, salt, pepper, Worcestershire sauce, honey, water and tomatoes. Mix to combine all the ingredients, cover and simmer on medium to low heat for 1 hour, stirring occasionally. This quantity makes 3 portions of sauce, use one for the pasta bake and freeze the rest.
  • While the bolognese cooks, make the béchamel and boil the pasta.
  • For the béchamel, melt the butter and add the flour. Cook for 5 minutes then add the milk, whisk for a minute then stir occasionally for 10 minutes until sauce thickens. Season with salt, pepper and nutmeg.
  • Put the pasta, béchamel and bolognese into an oven dish, top with cheese and bake for 30 minutes at 180C until golden

Simplebutsplendid
Spring vegetable risotto

Spring vegetable risotto

To me Spring day is always the first of March, I know some people see it as the 20th but I follow the seasons based on months.

In order to celebrate everything green and fresh I’m making this gorgeous spring vegetable risotto, brimming with crisp tenderstem broccoli and asparagus, with a little zing of pesto!

Let’s get cooking…

Start by sautéing the shallots in the butter and olive oil until translucent about 5 minutes, then add the garlic and stir for 30 seconds. Add in the rice and stir well to cover the rice with all of the butter and shallots.

Pour in the wine and allow to bubble until it has reduced by half. Slowly begin adding in the stock, 1 ladle at a time until it is absorbed by the rice, continue until all the stock has been absorbed.

Add in the peas, asparagus and tenderstem broccoli in the second to last ladle of stock and allow to poach in the rice. After you’ve added all the stock taste and season if needed, stir in the pesto and allow to cook for 5 minutes then turn off the heat.

Plate up and top with shavings of parmesan and black pepper.

Swaps…

This dish is easily made vegan by swapping out the butter for vegan butter and omitting the parmesan.

Spring risotto
Pin
Print

Spring risotto

Servings

2

servings
Prep time

10

minutes
Cooking time

40

minutes

Ingredients

  • 1 cup Arborio rice

  • 1/4 cup white wine

  • 3 cups vegetable stock

  • 4 shallots/1 small onion, diced

  • 2 cloves garlic, minced

  • 2 tblsp butter

  • 1 tblsp olive oil

  • salt

  • pepper

  • 1/4 cup peas

  • 100g tenderstem broccoli

  • 100g asparagus

  • 1 tblsp basil pesto

  • 50g shaved parmesan

Directions

  • Start by sautéing the shallots in the butter and olive oil until translucent about 5 minutes, then add the garlic and stir for 30 seconds
  • Add in the rice and stir well to cover the rice with all of the butter and shallots
  • Pour in the wine and allow to bubble until it has reduced by half
  • Slowly begin adding in the stock, 1 ladle at a time until it is absorbed by the rice, continue until all the stock has been absorbed
  • Add in the peas, asparagus and tenderstem broccoli in the second to last ladle of stock and allow to poach in the rice. After you’ve added all the stock taste and season if needed, stir in the pesto and allow to cook for 5 minutes then turn off the heat.
  • Plate up and top with shavings of parmesan and a good crack of black pepper.

Simplebutsplendid
Herby french toast

Herby savoury french toast

French toast is the ultimate weekend breakfast, you feel special when someone treats you to this for breakfast and you know it’s highly appreciated when you’re the one doing the treating!

I’ve taken it a step further and rather than making a sweet French toast, I’ve transformed this classic into a savory dream! Equally as delicious and lush as a the sweet version but completely different flavors. Served simply with a side of sausages and you’re ready to tackle the day!

Let’s get cooking…

Start by whisking the eggs and spices until well combined. Heat the oil in a frying pan on medium-low heat.

Dip both sides of each slice of bread into the egg mixture and place into the hot frying pan.

Fry for 2-3 minutes per side, depending on how thick the bread is.

Remove from the heat when done, top with a pat of butter and the tomato and coriander. Enjoy!!

Herby savoury french toast
Pin
Print

Herby savoury french toast

Servings

2

servings
Prep time

5

minutes
Cooking time

20

minutes

Ingredients

  • 2 eggs

  • 1/2 tsp salt

  • 1/4 tsp pepper

  • 1/2 tsp red chilli flakes

  • 1 tsp mixed herbs

  • 1/2 tsp garam masala

  • 1/2 garlic powder

  • 1 tblsp oil for frying

  • 1 tsp chopped coriander

  • 1/2 tomato, diced

  • 2 tsp butter

Directions

  • Start by whisking the eggs and spices until well combined
  • Heat the oil in a frying pan on medium-low heat
  • Dip both sides of each slice of bread into the egg mixture and place into the hot frying pan
  • Fry for 2-3 minutes per side, depending on how thick the bread is.
  • Remove from the heat when done, top with a pat of butter and the tomato and coriander.
  • Enjoy!!

Simplebutsplendid
Harissa potato bake

Harissa potato bake

Potato bakes are one of my favourite ways to enjoy this veg. The potatoes become creamy and delicious while retaining the lush flavour of the cream. To spice it up a bit I like to add in some harissa butter which really melts into the potato to create the most delicious sauce!

Serve on a cold night as a side to almost any roast and you’ll have everyone smiling from ear to ear.

Let’s get cooking…

Start by thinly slicing the potatoes using a knife or a mandolin, once sliced soak in cold water to remove some of the starch. Remove from the water and dry well on clean kitchen towels.

Use a wide, flat baking dish and smear 1 teaspoon of butter on the base then layer the potatoes. Add 2 thin layers then season with salt, pepper and thyme, repeat until you have used up all the potatoes seasoning every 2 layers.

Mix together the cream and milk then pour over the potatoes. Dot the harissa butter over the top and bake in a pre-heated oven at 180C for 1 hr or until the potatoes are soft when inserting a knife.

Swaps…

This can easily be made vegan by substituting the cream with coconut milk/cream and using a plant based butter.

Harissa potato bake
Pin
Print

Harissa potato bake

Servings

6

servings
Prep time

20

minutes
Cooking time

1

hour 

Ingredients

  • 4 potatoes, thinly sliced

  • 1 1/2 cups cream

  • 1/2 cup milk

  • salt

  • pepper

  • 4 tblsp butter

  • 2 tsp harissa paste

  • 2 tsp thyme

Directions

  • Start by thinly slicing the potatoes using a knife or a mandolin, once sliced soak in cold water to remove some of the starch. Remove from the water and dry well on clean kitchen towels.
  • Use a wide, flat baking dish and smear 1 teaspoon of butter on the base then layer the potatoes.
  • Add 2 thin layers then season with salt, pepper and thyme, repeat until you have used up all the potatoes seasoning every 2 layers.
  • Mix together the cream and milk then pour over the potatoes.
  • Dot the harissa butter over the top and bake in a pre-heated oven at 180C for 1 hr or until the potatoes are soft when inserting a knife.

Simplebutsplendid