This slow cooked Lamb Korma with Spiced Cauliflower Rice is one of my favourite ways to eat lamb. Despite the long list of ingredients, this dish is actually very easy to make and is a beautifully spiced, delicious meal. It’s also a great curry to introduce to young kids as there’s no heat. For a…
My Sri Lankan Fish Curry is a mild, aromatic meal that even my fish fussy daughter approves. It’s quick and easy to cook which makes it a fabulous mid week meal. One on my most favourite parts of the world is Sri Lanka. We had a family holiday there in 2018 and the whole family…
A tasty sausage roll always goes down well at anytime. These delicious Pork and Apple Sausage Rolls are complete with a serve of fruit and veggies and they are super simple to make.
They can also be made ahead and simply baked just prior to serving – which is perfect for entertaining or make-ahead meals.
Turn them into rissoles
You can make these into rissoles by shaping the meat filling into balls, flattening and cooking on the BBQ or in a pan.
Pork and Apple Sausage Rolls
- 1 clove/s garlic - peeled
- 1 red onion/s - peeled
- 2 Granny Smith apples - moisture rung from them
- 1 carrot/s - small & grated
- 30 g baby spinach - handful (or alternatively parsley leaves)
- ½ tsp dried thyme
- 1 tsp wholegrain mustard
- ½ tsp sea salt - or to taste
- Ground black pepper - good grind
- 500 g free-range pork mince
- 1 sheet Carême All Butter Puff Pastry - I love the wholemeal spelt puff
- 2 tbsp milk - splash (to brush pastry)
- 1 tsp chia seeds - black
- Preheat your oven to 200°C/400°F (fan-forced) and line a baking tray with baking paper.
- In a food processor grate your garlic, onion, apple, carrot and baby spinach. Alternatively, grate / finely chop by hand.
- Mix together with the thyme, mustard, salt, pepper and pork mince until well combined.
- Halve the sheet of puff pastry and divide the mince mixture evenly along the centre and length of both halves of the pastry.
- Roll and pinch together the seam, placing it face down on the baking tray.
- Brush with the milk, sprinkle with the chia seeds and cut into approx. 8 pieces (per log).
- Bake for 30 minutes or until the pastry is puffed and golden brown.
- Chop the apple 10 seconds, speed 5, wring out the moisture and set aside. Chop the garlic, 5 seconds, speed 4. Add the onion, carrot and baby spinach. Chop 10 seconds, speed 5 (or until grated finely). Add back the apple.
- Add the thyme, mustard, seasoning and pork mince and mix reverse, 1 minutes, speed 3.
- Continue as above.
- Enjoy immediately with your preferred tomato chutney or sauce.
- Make and refrigerate or freeze in an airtight containber until ready to bake.
MYO pastryThis spelt pastry is perfect for sausage rolls (the savoury version).
Gluten-freeUse a gluten-free pastry for the sausage rolls.
Onion and garlic-freeReplace the onion and garlic with finely diced fennel (from half a small bulb) and a pinch of chilli flakes.
Chicken or turkeyAlso delicious with chicken or turkey mince.
Like these? Why not post a comment below or rate this recipe.
This really easy to prepare Chinese Five Spice Beef Brisket is a delicious meal with melt in your mouth meat, creamy mash and a zesty slaw. I really love cooking with brisket. It’s a cheap cut that does best when slow cooked. When combined with the warming and nourishing spices, immune supportive Shiitake mushrooms and…
This delicious Fresh Tomato, Olive and Basil Spaghetti is perfect for a simple dinner or light lunch. It’s really quick and easy to make, literally in the time it takes to boil pasta, you have a meal on the table. It can be served at room temperature or chilled as a pasta salad. When I was…
This delicious Pumpkin Almond Hummus Salad is one of my latest addictions. I’m a bit fussy when it comes to eating pumpkin…it has to be combined with the right flavours for me to enjoy it (and my kids are exactly the same). This recipe could be used for a light and fresh meal or a…
I’ve always loved Larb. So much so that I’ll always order it whenever we eat at a Thai restaurant. This Pork & Quinoa Larb is my healthy take on the traditional dish and a lovely flavour combination with lots of nutritional variety in the mix. I always make it with a combination of meat and…
This Lemon Garlic Roast Chicken is a delicious, healthy and economical way to eat chicken. I realised a little while ago I’d become completely reliant on my take-away style Roast Chicken marinade. Every time we had a roast chicken, this was our go to and I was beginning to get bored. Now I’m very partial to garlic,…
I love a tasty omelette and this Leek, Capsicum and Feta Omelette is just that. It’s something I make regularly for breakfast (if you chop your vegges the evening before whilst making dinner it is even quicker to whip up in the morning). Or if I need a quick, healthy lunch or lazy dinner, then…
These Pizza Subs are a really quick and easy to make snack or lunchbox main that my kids absolutely love. I find by adding the toppings to a good quality sourdough, it’s more filling than thin pizza bases for my two big kids. However, you can always use these toppings on pita or flat bread…
This Baked Vegetables with Hummus recipe is a really versatile meal of plant powered, rainbow goodness. You can choose some or all of the vegetables I have used and you can serve this hot, warm or at room temperature. Health benefits Eating a variety of vegetables is one of the best ways to improve and maintain a…
I love omelettes and this one is a bit special. My Asian Omelette with a Sprout Salad make for a sensational, nourishing breakfast, lunch or dinner. My kids absolutely love bean sprouts so any meal containing them, is always going to be a winner. Take a look at the variations (below the main recipe) for…
Cauliflower rice is a great substitute for white rice and a fabulous way to increase the nutrition in a dish. Cauliflower supports liver detoxification pathways as well as the cardiovascular, immune and digestive systems. You can use cauliflower rice to substitute rice in pretty much any meal at all, either as a side, or as…
This Breakfast Salsa is a simple, healthy start to the day. It can also be prepared the night before for a super fast, easy brekkie. My perfect breakfast always includes protein, good fats and carbohydrate in the form of vegetables and nuts. I find this kind of meal sets me up for a productive and…
This Chicken Souvlaki Bowl is a delicious combination of both Greek and Turkish flavours. It’s quick and easy to make and a favourite family meal. If you can’t be bothered with threading skewers, check out the express souvlaki below the main recipe. Also take a look at the variations (below the main recipe) for suggestions to alter the…
These Nourishing Beef Nachos are so delicious, easy and complete with loads of healthy ingredients. If you love nachos then you are going to love this recipe. I make these often when I have kids over for a sleepover and serve it buffet style so they can make their own nachos bowls. They are always…
This Pork Belly with Nectarine Slaw is a mouth watering meal that’s really very simple to make. I was always a bit scared of cooking roast pork…the pressure of ensuring a nice crisp crackle was too much;) But once I tried it, I realised it was actually so easy. I love the pork combined with…
I always over cater, especially the protein portion of the meal. We have a lot of meat lovers in our family and friend circle, so I wouldn’t live it down if what I served was shy. After the feast I always have leftovers, and so the Christmas Leftovers Salad was born. This salad is one…
These Prawns with Mango Avocado Salsa are an easy to to make, entree or starter that’s sure to impress! Perfect for our Christmas in Australia.
I come from Western Australia and a long line of cray-fisherman…including my grandfather, uncle and cousin. But I have always, absolutely hated crustaceans which made me the black sheep of the family most family gatherings, when everyone else was enjoying lobster for lunch.
So this recipe is courtesy of my mum and enjoyed by my boys when I photographed it. The vegetarian variation I’ve included is all mine and I’d argue, the haloumi with the salsa is just as delicious 😉
Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements (including vegetarian and dairy-free).
Prawns with Mango Avocado Salsa
- 600 g prawns - cooked
- 1 Cos lettuce
- 1 avocado/s - diced
- 1 mango/s - diced
- 4 spring onion/s - white part only, finely sliced
- ½ bunch/s fresh coriander leaves - torn from stems
- 1 lime/s - juice
- 1 pinch sea salt
- 60 g full-fat natural yoghurt (¼ cup)
- ½ clove/s garlic
- 1 pinch sea salt
- Ground black pepper - to taste
- Peel and clean the prawns and wash the cos lettuce leaves.
- Combine the mango, avocado, spring onions, coriander leaves and the lime juice (reserving 1 tbsp for the lime yoghurt) in a bowl.
- Mix the yoghurt, garlic, reserved 1 tbsp lime juice, salt and pepper.
- Serve the salsa in lettuce cups topped with the prawns and a drizzle of lime yoghurt. Enjoy immediately.
VegetarianReplace the prawns with grilled haloumi, or if you are vegan, grilled firm tofu.
Seafood-freeYou can also replace the prawns with cooked chicken. This as a delicious way to use up leftover chicken too.
Garlic-freeReplace the garlic with a pinch of cayenne pepper.
Dairy-freeReplace the yoghurt with whole-egg mayonnaise or cashew cream.
I'd love to hear how you enjoy this fresh and tasty dish. Post a comment and rate this recipe below.
This Lemony Smoked Salmon, Spinach and Caper Quiche is a perfect summer meal because it can be pre-made and is just as delicious cold, as it is it hot. It’s a great recipe to take on a picnic or to a bring a plate event. I think this is a flavour match made in heaven…
I love to char grill broccolini on the BBQ, I think it really brings out the flavour. Combined with the saltiness of the haloumi and the citrus salad dressing, this Charred Broccolini Salad makes for a delicious and very nourishing meal or side. Take a look at the variations (below the main recipe) for suggestions…
This Rolled Turkey with Quinoa Cranberry Stuffing is the ultimate special occasion meal…absolutely delicious and truely a feast fit for a crowd on Christmas Day.
Now before you click away thinking there is no way you can be bothered rolling meat…here’s the thing, you don’t have to. I’ve made a rolled turkey of sorts every Christmas, because I find it easier to cook than a whole bird. So I just make the stuffing and I’ve always found the butcher I buy my turkey from, really accomodating in boning and rolling it for me.
This super simple Rolled Turkey with Quinoa Cranberry Stuffing will wow any crowd! I can’t wait to hear how you love it.
It’s been over a year in the making… the Well Nourished Family membership is finally here!! I’m beyond excited to finally be able to share it with you.
I’ve been working with a brilliant tech team on developing some seriously clever tools to help you to consistently eat well, without overwhelm or food waste…saving time and money! To celebrate the launch, I’ve added a heap of new, delicious and easy to make recipes to the membership…and I’ll be posting a new members only recipe, every single week too.
CLICK HERE to get all the details! But because it’s the first launch, I’m going to be capping the numbers and offering you a special introductory price (for the next week only).
Plus my 30 day money back guarantee means you can jump into the Well Nourished Family Membership and try everything out for the month, risk free. CLICK HERE to find out more.
PS – when you become a member, I’ll plan your Festive Feast in time for Christmas too!
Rolled Turkey with Quinoa Cranberry Stuffing
- 60 g butter
- 1 red onion/s - finely chopped
- 4 stalk/s celery - finely chopped
- 3 clove/s garlic - minced
- 250 ml chicken stock or bone broth (1 cup)
- 170 g quinoa (1 cup)
- ¼ cup fresh sage leaves - finely chopped
- 3 tbsp flat leaf parsley - finely chopped
- 80 g pistachio nuts - toasted (⅔ cup)
- 60 g dried cranberries (½ cup)
- 4 tbsp almond meal
- 1 tsp sea salt - or to taste
- 1 free-range or organic egg/s
- Ground black pepper - to taste
- 7 kg free-range or organic turkey - whole (approx.)**
- 2 tbsp olive oil - extra virgin
- Sea salt and freshly ground black pepper - to taste
- 500 ml water
- 2 stalk/s celery - diced
- 2 carrot/s - diced
- 1 red onion/s - diced
- 4 clove/s garlic - diced
- 60 ml red wine (¼ cup)
- 60 ml chicken stock or bone broth - optional, only if needed (¼ cup)
- 2 tsp cornflour (optional, only if you feel you'd like a thicker gravy)
- 1 tbsp water - to form a slurry with the cornflour
- In a medium sized pot, melt the butter and sweat the onion and celery (with the lid on) until its softened (but not browned). Set aside in a mixing bowl.
- Rinse the quinoa in a fine sieve really well for at least 1 minute (this removes the bitter saponins from the quinoa). Cook the quinoa by placing it into a pot with 2 cups of water.
- Bring the mixture to a boil over medium-high heat, then decrease the heat a bit to maintain a gentle simmer. Cook uncovered until the quinoa has absorbed all of the water, about 10 to 12 minutes.
- Remove the pot from heat, cover, and let the quinoa steam for 5 minutes. This step gives the quinoa time to pop open and the little white spiral to appear. After 5 minutes, remove the lid and fluff the quinoa with a fork. Allow to cool.
- Now mix all the stuffing ingredients together. Taste and adjust the seasoning before adding the egg and mixing through.
- I personally take the stuffing to my butcher to de-bone the turkey and roll it for me. If you want to tackle this yourself, there are heaps of YouTube tutorials on boning and rolling a whole turkey.
- Once the turkey is boned, it will weigh approx. 4 kg. Work off around 30 mins per kg.
- Pre-heat oven to 200°C / 400°F (fan-forced).
- Place the turkey on a large baking tray. Pat the skin dry and drizzle with olive oil and then season well.
- Pour the water into the base of the roasting dish and add the celery, carrots, onion and garlic.
- Cover the turkey with baking paper and then tightly wrap the baking dish in foil (so it retains the moisture).
- Cook for 1.5 hours then remove the foil and baking paper and increase the heat to 220°C / 425°F. Cook for another 20 minutes to brown the skin. ***
- The turkey is cooked when the juices run clear when pierced. I also use a meat thermometer to ensure it is cooked.
- Set the turkey aside on the chopping board (loosley cover with foil) while you make a gravy using the pan juices. Pour all of the juices and vegetables into a small pan. Bring to the boil and add the red wine.
- Let it simmer rapidly to reduce and thicken. You may like to add more stock to the pan to increase the amount of gravy you make.
- You can strain it or puree it with the vegges in it (or just enjoy it chunky). Taste and season to taste.
- If you feel you'd like a thicker gravy, mix the optional cornflour with the tablespoon of water to form a slurry, and mix in with the gravy, stirring until it thickens.
Turkey Size & Cooking Times
- ** When deciding on the size of the turkey you buy, work off about 250 g per person (remembering the boned turkey will weigh a lot less than the whole - my 7kg turkey became just over 4kg). I must say I like to over-cater and like having leftovers for Boxing Day. This recipe would definiately stretch to 16 people.
- ***The cook time will vary a little depending on how thick it is rolled so check the meat frequently ( in 2-3 different parts of the roll). If it's not cooked, add 10 minutes at a time. If you think it's cooked, but the skins not brown, pop under a grill watching it carefully for a few minutes to brown it.
- I always ask the butcher for the bones and carcass which makes the most delicious bone broth.
Egg-freeOmit the egg. It won't bind quite as well, but it will still be delicious.
Onion-freeReplace the onion with a small bulb of fennel.
Garlic-freeSimply omit the garlic.
Fructose friendlyJust omit the cranberries.
Nut-freeReplace the pistachios with toasted pumpkin seeds or just leave them out.
I'd love to hear how you love this recipe. Post a comment below if you make it or if you have any questions!
With the festive season sneaking up quicker than I’d like (seriously, where has this year gone??), I thought I’d share one of our go-to recipes when feeding a crowd… Beef Fillet with Garlic Tahini Sauce. We tend to make it as it’s quick and easy and you can rest it for as long as you like so it’s pretty forgiving. We have even rested it for several hours and had it just warm and it was divine.
In case you’ve not heard, in just two weeks I’m launching the Well Nourished Family membership. I’m bursting with excitement and I really can’t wait to share all of the delicious details. It’s been a long time coming… over a year of working with a fabulous team, to develop the technology to make meal planning and eating well a whole lot easier and very well nourished.
I’ve been flat out creating exclusive, members only recipes and developing everything you need to feed you and your tribe ‘well’. The ‘Well Nourished Family’ not only includes customisable and done-for-you weekly meal plans, but event plans too. I’ve got you sorted for Kids Parties, Christmas Day feasting and entertaining friends and family with absolute ease. Plus shopping lists, kitchen storage and waste reducing tips and much, much more.
Join the waitlist to be the first to find out about our founding members special offer, click HERE.
But in the mean time, I hope you love this supremely tender cut of beef fillet with garlic tahini sauce as much as my meat loving family does.
Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements (dairy and garlic-free).
Beef Fillet with Garlic Tahini Sauce
- 1.2 kg Scotch Fillet - or rib eye
- 2 tbsp olive oil - extra virgin
- 1 tsp sea salt - or to taste
- Ground black pepper - to taste
- 1 clove/s garlic - minced
- 1 tbsp hulled tahini
- 250 g full-fat natural yoghurt (1 cup)
- Pre-heat the oven to 150°C / 300°F (fan-forced).
- Rub the fillet in the olive oil so it is well coated. Then season with the sea salt and pepper.
- Heat a cast iron or oven proof pan over a moderately high heat and sear the beef on all sides so it is dark brown and caramelised on all edges. Use tongs to turn it.
- Then, simply place in the oven to roast (uncovered) for about an hour or until almost cooked to your liking.
- I have a meat thermometer which I think is invaluable for getting this perfect. I cook this to med-rare, then wrap it tightly in foil to rest for about 30 minutes or more. This is really important and makes it super moist.
- To make the tahini sauce, mix all the ingredients together in a serving bowl.
- When ready to serve, slice the beef and then pour over the pan juices and juices from the foil wrapping.
- Enjoy immediately with the tahini sauce and your favourite sides and salads.
- My family also love this with various mustards.
- In an airtight container in the fridge.
- Left overs are great to make a roast beef sandwich, roll, wrap or salad.
Dairy-freeReplace the yoghurt with coconut yogurt or cashew cream.
Sesame-freeOmit the tahini and replace with horseradish cream.
Garlic-freeOmit the garlic and replace it with 1 tsp of ground cumin and a pinch or cayenne.
I'd love to hear how you enjoy this. Post a comment below and don't forget to rate the recipe too. Cheers!
I remember the first time I tried Okonomiyaki in a Japanese restaurant, I thought it was totally delicious. So of course, I set about making a Healthy Okonomiyaki and it very quickly became a firm family favourite.
I love that it’s so versatile based on the addition of extra ingredients so that each time we eat it, it’s a little different. I often add all of the toppings to the table and my kids create their own adventure. I personally go for the works because I think it’s the best flavour combo!
Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements including gluten-free, vegetarian and more.
Healthy Okonomiyaki (Savoury Pancake)
- 125 ml chicken or vegetable broth - or stock (½ cup)
- 3 free-range or organic egg/s
- 1 tbsp Worcestershire sauce
- 75 g wholemeal spelt flour (⅔ cup)
- ¼ tsp sea salt - or to taste
- ½ small white cabbage - finely shredded (about 2 cups)
- 4 spring onion/s - white part thinly sliced
- 15 ml olive oil - extra virgin (1 tbsp)
- 1 tbsp rice malt syrup
- 1 tsp tamari
- 2 rasher/s bacon - thinly sliced
- 1 sheet/s toasted nori (sushi paper) - shredded
- 4 tbsp pickled ginger - this is my most favourite add on (can sub with kim chi too)
- 4 tbsp whole egg mayonnaise - cashew cream
- ½ bunch/s fresh coriander leaves - torn
- Make the sauce by mixing the rice malt and tamari together.
- If including the bacon, then cook this in a crêpe or small fry-pan until it's crispy and set aside.
- In a mixing bowl, whisk together the broth, eggs and worcestershire.
- Then whisk in the flour and sea salt to form a batter.
- Mix through the cabbage and spring onion which should be coated by the batter. If not, add more cabbage, it shouldn't have to much residual batter in the bowl.
- Add a little olive oil to cover the base of the crêpe or small fry-pan (used to cook the bacon) and heat over a medium heat. Add half the cabbage batter and spread out to form a thick pancake.
- Cook for a few minutes until the edges have browned, flip and cook the other side.
- Repeat with the other half of the batter.
- Serve topped with some, or all of the extras and a drizzle of the sauce.