lunch

Pumpkin Almond Hummus Salad

February 19, 2020 | Members only, Salads, Side dishes, Vegetarian

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…

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Curried Egg (with a healthy twist)

February 11, 2020 | After School Snacks, Breakfast, Healthy Lunchbox, Members only

I grew up with curried egg…my nan used to scoop out the yolk, add a little mayo, curry it and then refill the whites. For special occasions she’d pipe them so they looked gorgeous. My kids also love curried egg. They love it in a sandwich with lettuce for lunch or on toast for breakfast….

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Pork and Quinoa Larb

February 10, 2020 | Budget Friendly, Freezable Meals, Make-ahead Meals, Members only, Pork

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…

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Lemon Garlic Roast Chicken

February 5, 2020 | Chicken, Make-ahead Meals, Members only

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,…

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Leek, Capsicum and Feta Omelette

February 3, 2020 | 30 Minute Meals, Breakfast, Members only, Vegetarian

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…

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Pizza Subs

January 29, 2020 | 30 Minute Meals, After School Snacks, Budget Friendly, Freezable Meals, Healthy Lunchbox, Make-ahead Meals, Members only, Vegetarian

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…

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Baked Vegetables with Hummus

January 22, 2020 | Budget Friendly, Make-ahead Meals, Members only, Salads, Side dishes, Vegetarian

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…

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Asian Omelette with a Sprout Salad

January 14, 2020 | 30 Minute Meals, Breakfast, Members only, Vegetarian

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…

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Breakfast Salsa

January 8, 2020 | 30 Minute Meals, Breakfast, Make-ahead Meals, Members only

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…

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Chicken Souvlaki Bowl

December 31, 2019 | Chicken, Make-ahead Meals, Members only, Vegetarian

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…

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Nourishing Beef Nachos

December 19, 2019 | Budget Friendly, Freezable Meals, Make-ahead Meals, Members only, Red meat

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…

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Pork Belly with Nectarine Slaw

December 18, 2019 | Members only, Pork

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…

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Christmas Leftovers Salad

December 18, 2019 | Chicken, Members only, Pork, Salads, Vegetarian

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…

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Prawns with Mango Avocado Salsa

December 11, 2019 | 30 Minute Meals, Fish & Seafood, Holidays & Entertaining

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).

These Prawns with Mango Avocado Salsa are an easy to to make, entree or starter that's sure to impress!

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5 from 4 votes

Prawns with Mango Avocado Salsa

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.

Prep Time15 mins

Course: Appetizer, Main Course, Salad

Servings:

Author: Georgia Harding

Ingredients

600 g prawns - cooked
1 Cos lettuce

Salsa

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

Lime Yoghurt

60 g full-fat natural yoghurt (¼ cup)
½ clove/s garlic
1 pinch sea salt
Ground black pepper - to taste

Instructions

Peel and clean the prawns and wash the cos lettuce leaves.

Salsa

Combine the mango, avocado, spring onions, coriander leaves and the lime juice (reserving 1 tbsp for the lime yoghurt) in a bowl.

Lime Yoghurt

Mix the yoghurt, garlic, reserved 1 tbsp lime juice, salt and pepper.

To Serve

Serve the salsa in lettuce cups topped with the prawns and a drizzle of lime yoghurt. Enjoy immediately.

Notes

Vegetarian

Replace the prawns with grilled haloumi, or if you are vegan, grilled firm tofu.

Seafood-free

You can also replace the prawns with cooked chicken. This as a delicious way to use up leftover chicken too.

Garlic-free

Replace the garlic with a pinch of cayenne pepper.

Dairy-free

Replace 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.

Lemony Smoked Salmon, Spinach and Caper Quiche

December 4, 2019 | After School Snacks, Fish & Seafood, Freezable Meals, Healthy Lunchbox, Make-ahead Meals, Members only

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…

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Charred Broccolini Salad

November 20, 2019 | Salads, Vegetarian

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 to alter the recipe to suit your specific dietary requirements (vegan/ nut free).

Charred broccolini on the BBQ combined with the saltiness of the haloumi and the citrus salad dressing create a very delicious and nourishing meal or side.

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5 from 10 votes

Charred Broccolini Salad

This Charred Broccolini Salad is an easy to make, delicious summer salad.

Prep Time15 mins

Cook Time10 mins

Course: Salad

Servings:

Author: Georgia Harding

Ingredients

1 bunch/s broccolini
100 g haloumi
30 ml olive oil -extra virgin (2 tbsp)
¼ cup pinenuts -toasted
60 g watercress (you could also use rocket or baby spinach if you prefer)
1 preserved lemon

Dressing

1 tsp honey
1 tsp dijon mustard
¼ tsp ground turmeric
½ lemon/s -juice and zest
60 ml olive oil -extra virgin (¼ cup)

Instructions

Heat your BBQ grill or griddle pan.
Toss the broccolini and haloumi in the olive oil and grill until the broccolini begins to just char and the haloumi is golden brown.
Toast the pine nuts until just brown.
Remove the flesh from the preserved lemon and finely slice the skin.

Dressing

Make the dressing by combining all of the ingredients together in a small bowl or shake in a re-cycled jar.

Serve

Place the watercress in a salad bowl. Add the rest of the ingredients, toss through the dressing and enjoy immediately.

Notes

Dairy free

Omit the haloumi and replace with cashew nut cheese.

Vegan

Omit the haloumi and replace with cashew nut cheese or tofu. Substitute the honey with rice malt or maple syrup.

Nut-free

Replace the pine nuts with toasted sunflower seeds.

No preserved lemon

Preserved lemon is available in most supermarkets or gourmet shops. If you can't source it, then replace it with the zest of one lemon and a good pinch of sea salt. But if you can find it, it's so well worth it. You'll keep adding it to salads because it adds such a fabulous flavour.

I'd love to hear how you like this recipe. Post a comment and rate this recipe below.

Rolled Turkey with Quinoa Cranberry Stuffing

November 6, 2019 | Chicken, Holidays & Entertaining

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 accommodating 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.

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit many specific dietary requirements.

This Rolled Turkey with Quinoa Cranberry Stuffing is the ultimate special occasion meal... truely fit for a crowd.

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Rolled Turkey with Quinoa Cranberry Stuffing

This Rolled Turkey with Quinoa Cranberry Stuffing is the ultimate special occasion meal... truely fit for a crowd.

Prep Time30 mins

Cook Time2 hrs 40 mins

Course: Main Course

Servings:

Author: Georgia Harding

Ingredients

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 (or more to thicken the stuffing)
1 tsp sea salt - or to taste
1 free-range or organic egg/s
Ground black pepper - to taste

Turkey

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

Gravy

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

Metric - US Customary

Instructions

Stuffing

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. Keep airtight in the fridge until ready to add to the turkey (I make this a day ahead).
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).

Turkey

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.

Gravy

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.

Notes

Egg-free

Omit the egg. It won't bind quite as well, but it will still be delicious.

Onion-free

Replace the onion with a small bulb of fennel.

Garlic-free

Simply omit the garlic.

Fructose friendly

Just omit the cranberries.

Nut-free

Replace 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!

Healthy Okonomiyaki (Savoury Pancake)

September 25, 2019 | Breakfast, Budget Friendly, Savoury Snacks, Vegetarian

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.

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4.97 from 30 votes

Healthy Okonomiyaki (Savoury Pancake)

This delicious Healthy Okonomiyaki is a divine, easy to makle savoury pancake that can be easily adapted to suit your tastesand dietary goals.

Prep Time15 mins

Cook Time10 mins

Course: Breakfast, Snack

Cuisine: Japanese

Servings:

Author: Georgia Harding

Ingredients

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)

Sauce

1 tbsp rice malt syrup
1 tsp tamari

To serve

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

Instructions

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.

Notes

Gluten-free

Replace the spelt with a mix of rice and buckwheat flour or your favourite gluten-free blend. Replace the Worcestershire sauce with the tamari.

Vegetarian

Obviously leave the bacon out and choose vegetable broth.

Onion-free

Replace the Spring onion with half a fennel bulb.

Soy-free

Replace the tamari with coconut aminos.

Add fermented veggies

If you don't add the ginger, consider adding sauerkraut or kim chi. The pickled flavour I think really lifts this dish.

Bigger meal

Stir-fry vegetables (with or without the bacon) and serve on top of the pancake. I often do this to fill up my always hungry boys.

Egg-free

Replace the eggs/ flour with the besan batter in this recipe.

I hope you love this simple, yet delicious combination of flavours. Please leave a comment and rate this recipe to help me to reach and support more families to become Well Nourished!

Lamb Kefta

August 20, 2019 | Budget Friendly, Freezable Meals, Make-ahead Meals, Red meat

My hubby loves lamb so I thought it fitting to share this Lamb Kefta recipe ahead of Father’s Day.

One of my families greatest pleasures is trying different cuisines. Middle Eastern is a firm favourite and this Lamb Kefta is based on one we like to order at a lovely restaurant nearby.

I’ve made this to feed a crowd, or, it does us for two meals (and the kids lunchbox too). One night I serve it with the salad below, and then a couple of nights later I’ll serve it with hummus and roasted vegetables.

My Hummus and Roast Vegetable recipe is in my fabulous little ebook Well Nourished Sides and Salads. If you’re after more inspiration for interesting ways to make veggies shine in all their deliciousness. Then take a look – it’s just $9.95 and full of goodness that the whole family will love. Click HERE to find out more.

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements.

This Lamb Kefta is an easy to make, nourishing meal that my whole family loves. Serving it with the Tomato Salad and Tahini Sauce is a match made in heaven.

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5 from 4 votes

Lamb Kefta

This Lamb Kefta is an easy to make, nourishing meal that my whole family loves. Serving it with the Tomato Salad and Tahini Sauce is a match made in heaven.

Prep Time30 mins

Cook Time10 mins

Course: Main Course

Servings:

Author: Georgia Harding

Ingredients

1 red onion/s
¼ bunch/s fresh coriander leaves
¼ bunch/s fresh parsley leaves
¼ bunch/s fresh mint leaves
1 tsp dried oregano
1 tsp sweet paprika
1 tsp ground cumin
½ tsp ground cinnamon
Ground black pepper
1 tsp sea salt - or to taste
1 kg lamb mince

Tomato salad

8 vine ripened tomatoe/s -seeds removed and diced
1 red capsicum/s -diced
1 red onion/s (small) finely diced
¼ bunch/s fresh parsley leaves
¼ bunch/s fresh mint leaves
½ lemon/s -juice
60 ml olive oil (4 tbsp)
35 g pine nuts -toasted (¼ cup )

Tahini Sauce

250 g full-fat natural yoghurt (1 cup)
40 g hulled tahini (2 tbsp approx.)
1 clove/s garlic -minced
½ tsp sea salt - or to taste
Ground black pepper

Instructions

In a food processor mince the onion and fresh herbs until very finely chopped. Thermomix 10 seconds, speed 5 (you may need to scrape the sides).
You can make this without a food processor, but you will need to make sure the onion and herbs are all very finely chopped (important for the texture and flavour).
Add the oregano, paprika, cumin, cinnamon and seasoning and mix to combine. Thermomix 3 seconds, speed 4.
Add the lamb mince and mix until the herbs and spices are evenly distributed throughout the mince. This can be done in your processor or by squeezing through with your hands. Thermomix 30 seconds, reverse, speed 4 or until well combined.
Form patties and place on a plate.
Heat your BBQ or griddle pan and cook to brown on all sides. This is a good job for hubby or the kids whilst you throw the salad together.

Salad

Combine all of the ingredients into a bowl and toss well. I sometimes bulk this out by adding extra greens like baby spinach or lettuce leaves.

Tahini sauce

Combine all ingredients into a small bowl and mix well.

Serve

Serve the hot Kefta on a plate with the salad and sauce.

Make-ahead

Re-heat in a low oven until just hot.

Store

Store in an airtight container in the fridge.
They can also be frozen (either the raw mixture to cook another night or the cooked meatballs).

Notes

Dairy-free

Replace the yoghurt with coconut yoghurt or Cashew Cream.

Garlic-free

Replace the garlic in the sauce with a teaspoon of ground cumin.

Onion-free

Replace the onion in both the Kefta and salad with a small bulb of fennel.

Nut-free

Replace the pine nuts with sunflower seeds.

Sesame-free

Replace the tahini with almond butter.

Beef Kefta

This is also delicious so feel free to sub the lamb mince with beef mince.

I'd love to hear how dad enjoys this recipe.Post a comment or rate this recipe below.

Raw Vegetable Salad

August 17, 2019 | Members only, Salads, Vegetarian

This seriously versatile Raw Vegetable Salad is one of my kids favourite ways to eat their vegetables. If using a food processor it takes just minutes to make and it’s sure to become a firm favourite. Feel free to play with different combinations of veggies and nuts or seeds. I often make this when I…

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Healthy Pea and Ham Soup

August 7, 2019 | Budget Friendly, Slow Cooked, Soups, Vegetarian

This is my take on a Dutch style Healthy Pea and Ham soup. I can’t always source good quality ham hocks so I’ve improvised to replicate the flavour combo of smoked meat and legumes that I grew up with, but using a pork chop and bacon instead of the hock.

The result is this tasty, hearty stew like soup that’s more a complete meal than a starter. Whilst it has a long cooking time, it really is a no-fuss, set and forget type meal that my whole family loves. It’s also a very budget friendly meal which is always a bonus.

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements (including vegan, vegetarian, onion and garlic-free options).

This budget friendly Healthy Pea and Ham Soup is a no-fuss, set and forget type meal that my whole family loves. It's like a warm hug in a bowl.

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4.89 from 26 votes

Healthy Pea and Ham Soup

This Healthy Pea and Ham Soup is an easy to make, hearty meal in a bowl that's sure to become a family favourite. It's gluten and dairy-free and super delicious.

Prep Time1 d 10 mins

Cook Time1 hr 30 mins

Course: Soup

Servings:

Author: Georgia Harding

Ingredients

200 g dried green split peas (1 cup)
1 pork chop -fat trimmed
3 rasher/s bacon
1 red onion/s (large) diced
2 clove/s garlic -diced
2 stick/s celery -finely diced
1.5 L water
1 tsp sea salt - or to taste
Ground black pepper
1 carrot/s (large) finely diced
1 potato/s (large) peeled and finely diced
1 sweet potato/s (medium) peeled and finely diced
30 g baby spinach -or kale (optional) (aapprox. 1 handful)

Metric - US Customary

Instructions

Soak the split peas overnight in enough water to allow for them to expand. Strain and rinse them very well (in a sieve under running water).
Place the split peas, pork chops, bacon, onion, garlic, celery and water into a pot and bring to the boil. Reduce the heat to a simmer and cook for 30 mins. Any scum that appears just skim it from the top.
Then add carrot, potato and sweet potato and simmer slowly for another hour or until the split peas are mushy and the soup has thickened.
Remove the pork from the bone (it should just fall away). Break any solid bits up and mix through the soup.
Sir through the leafy greens (if including) and allow them to wilt.

Serve

Serve with crusty sourdough bread.

Make-ahead

Re-heat in a pot over a low heat until just hot.

Store

In an airtight container in the fridge or freezer

Slow Cooker

This can certainly cooked in a slow cooker. However, as the time and amount of liquid varies between brands of slow cookers, base both on thick soup like recipes in the guide book for your specific slow cooker.

Notes

Onion and garlic-free

Substitute with a small bulb of fennel, diced finely and a pinch of cayenne.

Vegan

Omit the bacon and pork and add a tablespoon of smoked paprika and increase the salt to 1 tablespoon. You could also replace the water with vegetable stock if you like.

Add more veggies

Feel free to add in extra vegetables if you like. I sometimes add cauliflower and broccoli for the last 5 minutes of cooking.

I'd love to hear how you and your family enjoy this recipe. Leave a comment below or rate this recipe.

Crispy Haloumi Chips with Lemon, Rosemary Honey

June 7, 2019 | 30 Minute Meals, Members only, Savoury Snacks, Side dishes, Vegetarian

These sensational Crispy Haloumi Chips with Lemon, Rosemary Honey are such a delicious starter or even a light lunch (served with a salad). They are really quick and easy to make… but really hard to stop eating once you start. I have read that Cypriot farmers made haloumi with techniques and ingredients unique to their family…

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Creamy Mussels with Garlic Bread

June 5, 2019 | 30 Minute Meals, Fish & Seafood, Members only

I’m not a huge fan of seafood, but these Creamy Mussels with Garlic Bread are a definite exception. I really don’t enjoy crustaceans (yes I’m a cheap date) but there are a few shell fish I do like, mussels are one. I only used to eat mussels when I was out for dinner at a…

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Bacon, Corn, Rosemary Muffins

June 5, 2019 | After School Snacks, Breakfast, Healthy Lunchbox, Savoury Snacks

These Bacon, Corn, Rosemary Muffins are my families latest obsession. They’re not only a delicious combination of flavours, but the crumb is just spot on.

They are perfect for a breakfast on the go, with soup for lunch or for morning or afternoon tea. My kids also love them in their lunchbox. They can also be frozen which makes them great for batch baking. I always warm my Bacon, Corn, Rosemary Muffins by placing them in my sandwich press (and then slathering with butter because it’s my weakness ha ha)!

Check out the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements. There are lots of options to suit.

These Bacon, Corn, Rosemary Muffins are a delicious, gluten-free savoury snack or even breakfast. They are quick and easy to make & my kids favourite snack.

Print Recipe

4.8 from 5 votes

Bacon, Corn, Rosemary Muffins

These Bacon, Corn, Rosemary Muffins are a delicious, gluten-free savoury snack or even breakfast. They are quick and easy to make & my kids favourite snack.

Prep Time15 mins

Cook Time15 mins

Total Time30 mins

Course: Snack

Servings:

Author: Georgia Harding

Ingredients

100 g cheddar cheese -grated
1 red onion/s (small) peeled and very finely diced
120 g zucchini/s (small) grated
1 corn cob/s -kernels removed
2 rasher/s bacon -diced
1 tbsp fresh rosemary leaves -finely chopped
230 g gluten-free flour (2 cups)
1 tsp sea salt
Ground black pepper -to taste
3 tsp baking powder
2 free-range or organic egg/s
180 ml milk (¾ cup) of your choice

Instructions

Preheat your oven to 200℃/395℉ (fan forced).
In a large mixing bowl, combine three quarters of the cheese, the onion, zucchini, corn kernels, half the bacon, rosemary, flour, salt, pepper and baking powder. Mix well.
In a jug whisk the eggs and milk. Add to the dried mix and fold in until just incorporated.
Divide between ten patty cases, top with the remaining cheese and bacon and bake for 15 minutes or until risen and golden brown.

Thermomix

Preheat your oven to 200℃ (fan forced).
Grate the cheese, 5 seconds, speed 6. Set aside three quarters of it in a large mixing bowl. The other quarter in a small bowl.
Grate the red onion, 2 seconds, speed 6. Add to the mixing bowl.
Grate the zucchini, 5 seconds, speed 4. Add to the mixing bowl.
Add the corn, half the bacon (the other half can be set aside with the cheese) and rosemary.
Place the bowl on the Thermomix and zero out the scales.
Add the flour, salt, pepper, baking powder and fold it all together.
Add the eggs and milk to the Thermomix and beat, 5 seconds, speed 4.
Fold this through the the other ingredients until just combined.
Divide between ten patty cases, top with the remaining cheese and bacon and bake for 15 minutes or until risen and golden brown.

Store

Store in an airtight container in the fridge or freezer.

Notes

Corn-free

Omit the corn and replace with one small grated carrot.

Vegetarian

Replace the bacon with a teaspoon of smoked paprika.

Dairy-free

Choose a dairy-free milk and replace the cheddar with half a cup of nutritional yeast and an extra teaspoon sea salt.

Another flour

You can replace the gluten-free flour with wholemeal spelt flour if you'd prefer.

Onion-free

Omit the onion or replace with half a small bulb fennel, very finely diced.