Baby Snacks

150g fresh Medjool dates, pitted (or soak 150g dried dates in warm water for 2 hours, then drain)

1 tbsp natural peanut butter (or almond, cashew, sunflower—follow your nutty dreams)

1 tbsp honey (or maple syrup for a vegan twist)

Almond Crunch Time
Blitz the almonds in a food processor until they resemble fine crumbs. Not dust—just pleasantly gravelly.

Smoosh & Blend
Add the dates, peanut butter, coconut oil, cacao, cinnamon, and honey to the processor. Blend until the mixture is sticky and uniform, with no rogue almond chunks.

Roll With It
Wet your hands slightly to avoid stickiness, then roll the mixture into bite-sized balls—about 2.5cm (1 inch) in diameter. Pro tip: mini ice cream scoops make this extra easy and satisfyingly uniform.

Chill & Set
Place the balls on a lined plate or tray, and refrigerate for at least 1 hour. They’ll firm up into delicious little nuggets of joy.

Devour or Store
Store in an airtight container in the fridge for up to a week (if they last that long). Or freeze them for snack-prep royalty. 

Boost the protein: Add a scoop of your favorite protein powder (vanilla or chocolate work beautifully). You may need a splash more oil or nut butter to help bind it.

Add texture: Stir in 2 tbsp of desiccated coconut or chopped dark chocolate before rolling.

Get fancy: Roll the balls in cacao powder, sesame seeds, crushed nuts, or shredded coconut for a posh finish. 

#healthy-snacks #bliss-balls #no-bake-goodness #plant-powered-snack 

Smoosh Balls – Date & Almond Protein Balls

Condiments

250 g peeled watermelon rind (green skin removed)

4 slices fresh ginger (about 3–4 mm thick)

Trim away the green outer skin from the watermelon rind.

Cut the white rind into evenly sized slices (around 5 mm thick is ideal).

Toss the pieces with 3 tablespoons of salt and place them in a container.

Refrigerate overnight to draw out moisture. Expect some briny watermelon “tears” in the morning.

Rinse the rind thoroughly under cold water to remove excess salt.

Combine all brine ingredients in a saucepan over low heat.

Stir gently until the sugar is fully dissolved.

Bring to a gentle simmer (not a wild boil—we’re not making candy here).

Turn off the heat and let the brine infuse for 10–15 minutes, covered if possible, to trap all that spicy goodness.

Place the watermelon rind in clean, sterilised jars (warm jars help prevent cracking).

Pour the warm brine over the rind, making sure it’s fully submerged.

Best flavor develops after a few days—if you can wait that long!

Extra bite? Add a dried chili or a few mustard seeds.

No juniper? Sub with a tiny splash of gin for a subtle piney note (yes, really!).

Sugar swap: Go half-and-half with brown sugar for deeper caramel notes.

This recipe strikes that lovely balance between sweet, tangy, and aromatic. The texture of pickled rind is surprisingly delightful—like the lovechild of a cucumber and a preserved pear. Perfect on cheese boards, in salads, or just straight from the jar at midnight. (No judgment.)

Want me to format this into a printable card or spice up another recipe? Throw it my way! 

Pickled Watermelon Rind

Dinner

3 large eggs (at room temperature, about 150 g total)

15–45 ml water (1–3 tablespoons), as needed for dough consistency

A pinch of semolina flour can add a rustic bite to the dough.

A touch of turmeric or spinach puree for color flair (and secret nutrients!).

Mix the dry base

In a large mixing bowl or directly on a clean countertop, combine the flour and salt. Create a volcano-style well in the center (yes, we’re going full culinary geology here).

Add the wet ingredients

Crack the eggs into the well, pour in the olive oil, and use a fork or your fingertips to whisk the eggs gently. Begin incorporating the flour from the inner rim toward the center. Keep things civil; no egg eruptions.

Form the dough

As it starts coming together into a shaggy dough, add water sparingly, 1 tablespoon at a time, until it becomes a cohesive ball. You're aiming for a dough that's firm but not dry, pliable but not sticky.

Knead like you mean it

Transfer the dough to a lightly floured surface. Knead for 7–10 minutes until smooth and elastic. This is your mini arm workout. Bonus: the dough should spring back slightly when poked.

Rest and relax

Wrap the dough tightly in plastic wrap or pop it in a reusable container. Let it chill in the fridge for at least 30 minutes. Gluten’s gotta relax so you can roll with ease.

Roll and shape

Roll out the rested dough using a pasta machine or rolling pin to your desired thickness (1–2 mm for fettuccine; thinner for ravioli). Dust with flour as needed to prevent sticking.

Cut to your pasta personality

Slice into tagliatelle, pappardelle, or go wild with filled pasta shapes. Let the shaped pasta dry for 15–30 minutes before cooking or freezing.

No pasta machine? Rolling pins work just fine. Channel your inner Italian nonna.

Don’t overdo the water. Pasta dough should feel denser than bread dough — if it’s sticky, it needs more flour or a bit more kneading.

Storage: You can freeze the dough (wrapped well) or freeze shaped pasta. Just toss straight into boiling water — no need to thaw. 

Pasta Dough

Baked Things

I found this recipe on Alexandra's Kitchen. A wonderful site with lots of great recipes. https://alexandracooks.com/2021/06/26/how-to-make-ciabatta-bread/

50 grams (about 1/3 cup) all-purpose flour

2 grams (1/2 teaspoon) instant yeast, SAF is my preference

50 grams (about 1/4 cup) water, lukewarm or room temperature

360 grams (about 1.5 cups) water, lukewarm or room temperature

12 grams (about 2 teaspoons) salt, kosher or sea salt

450 grams (about 3.5 cups) bread flour, see notes above

Mix flour and yeast together and let sit for a few hours.

Mix in the rest of the flour and water until combined. Leave for 30min and come back every 30-40min to stretch out the dough. Once stretched a few times, pop in a bowl with a tea towel on top and pop in the fridge over night to let flavour develop.

In the morning let it come up to room temperature. Pop on the oven at 220C fan forced. And bake for 25-30min. 

TIPS: I pop in a bowl of water in an oven proof dish or ramekin to give it extra crust. Use wet hands to deal with wet dough, stops it sticking 😉

I found this recipe on Alexandra's Kitchen. A wonderful site with lots of great recipes....

Simple Ciabatta Bread

125g unsalted butter, softened (room temp is key!)

60ml golden syrup (¼ cup) (or honey if you're feelin' wild)

375g plain flour (2½ cups), plus extra for dusting

1 tsp mixed spice (think cinnamon, nutmeg, clove – or grab a pre-mix)

1 tsp bicarbonate of soda (Coles or otherwise, it’s the fizz-maker)

Grease baking trays lightly with melted butter or line with baking paper.

Beat the softened butter and brown sugar together in a bowl until pale and fluffy. Think light and dreamy – this is your flavor base!

Mix in the golden syrup and egg yolk until smooth and caramel-colored.

Sift together the flour, ginger, mixed spice, and bicarb soda, then stir into the wet mixture. You may need to get in there with your hands – it’s a crumbly dough that comes together with persuasion.

Shape into a disc, wrap in cling film, and refrigerate for 30 minutes. This helps the dough firm up, making it easier to roll and cut.

Lightly flour your surface, roll out the dough to about 5mm (¼ inch) thick, and cut into your fave shapes.

Place on trays with a bit of space between each. Bake for 8–12 minutes, depending on thickness. Watch for golden-brown edges – that's your “I’m ready!” signal.

Let cookies cool completely before icing (or it’ll be a melty mess).

For the icing, whisk the egg white until frothy, then gradually add icing sugar, beating until smooth and slightly thick. Pipe or drizzle as your inner artist desires.

Dry dough? Add another egg yolk – it'll bring moisture and richness.

Spice it up: Add a pinch of black pepper for a warm kick, or a dash of vanilla for extra depth.

Make ahead: Dough freezes well – just thaw in the fridge before rolling.

Decorate like a pro: Add a few drops of lemon juice to the icing for a zesty contrast.

Baking with this recipe will have your kitchen smelling like a cozy bakery hugged by a spice rack. 

#spiced-cookies #gingerbread-goodness #holiday-baking #bake-it-til-you-make-it #cookie-cutter-classics #sweet-spice-life 

Ginger Bread

Soup

500g parsnips, peeled and roughly chopped

1 teaspoon garam masala, plus extra for garnish

Sea salt and freshly ground black pepper, to taste

Preheat the oven to 200°C (180°C fan/gas mark 6).

Place the chopped parsnips and quartered onion in a roasting tin. Drizzle with sunflower oil, season lightly with salt and pepper, and toss to coat evenly.

Roast the vegetables in the oven for 30 minutes or until golden and caramelized.

Transfer the roasted parsnips and onion to a high-powered blender or large pot if using an immersion blender.

Add the garam masala, then pour in the coconut milk and hot vegetable stock. Blend until smooth and creamy.

Taste and season with additional sea salt and freshly ground black pepper, adjusting as needed.

Ladle the soup into warmed bowls and sprinkle with a pinch of extra garam masala and black pepper for garnish, if desired.

Serving Suggestion: Serve hot with crusty bread or a drizzle of coconut cream for extra richness. 

Spiced parsnip bisque

1 leek, thinly sliced (not leak—we’re cooking, not fixing pipes 🛠️)

2 medium carrots, peeled, halved lengthways, then sliced into half-moons

300 ml passata or 1 tin (400 g) chopped tomatoes

1 litre water (preferably boiled in a kettle to speed things up)

4 tbsp dried margheritine pasta or any small soup pasta (e.g. orzo, stelline, ditalini)

A small handful of peas, fresh or frozen (~40 g)

Salt and freshly ground black pepper, to taste

A pinch of dried herbs (thyme, oregano, or basil work wonders)

A grating of Parmesan or a drizzle of pesto to serve

For protein: toss in a few cooked lentils or shredded rotisserie chicken

Sauté the veg:

Heat the olive oil in a large saucepan over medium heat. Add the sliced leek and carrots. Cook for 5–7 minutes, stirring occasionally, until the leeks are soft and the carrots start to tenderize.

Simmer with tomatoes:

Pour in the passata or chopped tomatoes, followed by 1 litre of hot water. Stir to combine and bring to a simmer. Let it bubble gently for 10 minutes to meld the flavors and soften the carrots.

Add the pasta:

Stir in the pasta and cook for 10 minutes, or until the pasta is al dente. Stir occasionally to prevent sticking.

Final flourish:

Toss in the peas and simmer for 2 more minutes. Turn off the heat, season generously with salt and black pepper, and give it a final stir.

Serve & enjoy:

Ladle into bowls and serve piping hot. Optionally top with grated cheese, a swirl of olive oil, or a cheeky crouton.

Leek alert: Be sure to rinse sliced leeks thoroughly. They like to hide grit like it’s treasure.

Soup pasta magic: Margheritine is a charming choice, but don’t stress if you only have orzo, ditalini, or even broken-up spaghetti.

Batch tip: This soup reheats well, but the pasta will keep absorbing liquid—just top up with a bit of water or stock before reheating. 

#leek-and-tomato-soup #comfort-food #easy-soup-recipe #vegetarian-friendly #pasta-soup #one-pot-meal #simple-supper 

Leek & Tomato Mini Pasta Soup

Slow Cooker

750 g rump or stewing steak, cut into chunky pieces

2 tbsp plain flour (for dusting the beef)

3 carrots, peeled and cut into chunky rounds

2 potatoes, peeled and cut into bite-sized chunks

1 punnet of mushrooms (about 250 g—or more if you're a fun-gi 🎩)

2 cloves garlic, minced or finely chopped

A few sprigs of fresh thyme (or 1 tsp dried)

Use a mix of mushrooms (button, portobello, chestnut) for more depth

Add a splash of red wine (about 100 ml) with the stock for richness

A handful of frozen peas stirred in at the end adds pop and color

Finish with fresh parsley for a bright lift

Prep the beef (optional, but worth it):
Toss the beef in flour until lightly coated. Heat oil in a large pan over high heat and brown the beef in batches, turning to color all sides. This adds a deeper, richer flavor to your stew—but if time is short, skip ahead. The slow cooker’s got your back.

Chunk it like you mean it:
Chop all your veg into large, hearty pieces—this is no place for dainty dice. Especially the mushrooms. Go wild. Channel your inner mushroom mage.

Assemble the magic:
Add all ingredients—browned beef, veg, mushrooms, garlic, tomato paste, mustard, herbs, and stock—into your slow cooker. Give it a gentle stir to combine.

Low and slow:
Cover and cook on LOW for 6–8 hours or HIGH for 4–5 hours, until the beef is fall-apart tender and the veg is soft but not mushy.

Final flourish:
Fish out the thyme stalks and bay leaves. Give it a taste and season with salt and freshly ground black pepper to your liking. Serve piping hot with crusty bread, creamy mash, or straight-up as is.

Flour power: Dusting the beef helps thicken the stew naturally as it simmers.

Mushroom overload: Honestly, double the mushrooms if you love 'em—it’s your stew kingdom and you reign supreme.

Batch life: This stew is even better the next day. It also freezes like a dream. 

#slow-cooker-stew #beef-and-mushroom-heaven #comfort-in-a-bowl #chunky-chop-club #meal-prep-friendly #hearty-homestyle #one-pot-wonder 

Slow Cooker Beef & Mushroom Stew

Sauces

80 ml soy sauce (⅓ cup) – use low sodium if you prefer

60 ml mirin (¼ cup) – sweet Japanese rice wine

1 tbsp sake or vodka/white spirit – totally fine in a pinch

2 tsp corn flour (cornstarch), mixed with 2 tbsp cold water (for slurry)

1 tsp brown sugar if you want it stickier

A few drops of rice vinegar for brightness

Prep the flavor base:
Grate the ginger and garlic. (If you want a smoother sauce, you can strain them out later.)

Simmer the sauce:
In a small saucepan, combine soy sauce, mirin, honey, ginger, garlic, and sake (or substitute). Bring to a gentle simmer over medium heat—don't boil it like you're angry at it.

Thicken it up:
In a separate small bowl, whisk together corn flour and cold water to make a slurry. Slowly pour this into the simmering sauce while whisking continuously to prevent lumps.

Cook & cool:
Let the sauce bubble gently for 1–2 minutes until it thickens slightly and becomes glossy. Remove from heat. It will thicken more as it cools.

Use or store:
Allow to cool fully before using it as a marinade, glaze, or dipping sauce. Store in a clean jar in the fridge for up to 1 week.

Too salty? Add a splash of water, more honey, or a touch of rice vinegar to balance it.

Too sweet? Dial back the honey or add a splash of extra soy sauce.

Strain or not to strain? Leaving the garlic and ginger in adds flavor—but if you're going for silky smooth, strain it before cooling. 

Drizzled on rice bowls like you’re a saucy genius \

#homemade-teriyaki #easy-asian-sauce #pantry-hack #vodka-teriyaki-vibes #sweet-savory-perfection #umami-for-days 

Teriyaki sauce

3 Granny Smith apples, cored and sliced (skin on is fine!)

60 g sugar (¼ cup) – adjust to taste depending on apple sweetness and your vibe

A small pinch of cinnamon or nutmeg for a warm hug

A few strips of lemon peel added while simmering, then removed

A splash of apple cider vinegar for extra tang

Want it fancy? Stir in a knob of butter at the end for glossy richness

Prep the apples:
Core and thinly slice the apples (leave the skins on—fiber, flavor, and less faff). Zest the lemon and set the zest aside. Juice the lemon straight into the pot.

Combine & cook:
Add the apples, lemon juice, lemon zest, and sugar to a small saucepan. No need for water—the apples will release enough moisture on their own. Keep the heat low and let them gently stew.

Simmer gently:
Cover the pot and cook on low heat for ~40–45 minutes, stirring occasionally, until the apples are very soft and starting to collapse. If things get too dry (rare, but possible), add just a tablespoon of water.

Blend it up:
Use a stick blender to blitz the mixture until smooth and silky. The apple skins will disappear into the sauce like culinary ninjas.

Serve or store:
Serve warm with roast pork belly (chef's kiss 😚👌) or let cool and refrigerate for up to a week. Also excellent with roast chicken, potato pancakes, or stirred into porridge!

No Granny Smith? Any tart apple will work—try Pink Lady, Braeburn, or even a mix.

Want it chunky? Skip the blender and just mash with a fork or potato masher.

Meal prep bonus: Freeze leftovers in ice cube trays for single-serve sauce bombs! 

#granny-smith-goodness #apple-sauce-from-scratch #perfect-with-pork #homemade-condiments #sunday-roast-essential #no-fuss-flavor 

Total: 59