Dinner

I've been tring more vegeterain meals recently after watching a documentary called The Game Changers.

Its about pro atheletes reporting higher stamina and energy. With a race on the horizon I thought I'd give it a shot to see if it influences me.

Side of chips or salad depending how indulgent you feel.

I've been tring more vegeterain meals recently after watching a documentary called...

Mushroom Burgers

Locky's Recipes

Quite possibly the most delicious roast potatoes you can make. These cripsy beauties are brown and crunchy on the outside and soft and fluffy on the inside.  So what's the secret? Parboiling the potatoes, coating them in duck fat, and then roasting at a very high temperature :)

Quite possibly the most delicious roast potatoes you can make. These cripsy beauties...

Jonathan Potatoes

I can't remember where I stumbled accross this recipe for meatballs. But it works a charm. Soft fluffy meatballs that can be modified into many dishes. I've meat spaggetti meatballs, morrocan madras curry even transformed them into burger patties.

500g mince (generally I go for beef, but could be lamb or goat)

The ingredient base is too easy! Which makes a great base to get creative with. For Spaggetti meatballs adding parmasan into the mix works a treat!

Get yourself two small mixing bowls and one large. Measure out the breadcrumbs first while the measurer is still dry. Place in a small mixing bowl then measure out the milk and place in the same container. Giving the milk and breadcrumbs time to soak in helps them bind the other ingredients together later.

In the other small mixing bowl crack an egg into it and whisky with a fork... or a whisk.

Now dice an onion put it in the large bowl with the mince. The milk and bread crumbs should have soaked in. Combine all the ingredients together now. With clean hands start smushing. It'll take a few minutes of smushing until its all well combined. If you have kids or other yongsters about this is a great time to get them involved. Getting kids involved in kitchen takes is a great way to get them interested in food and cooking. Plus its a lot of fun getting your hands dirty.

Grab a portion (I go for a heaped tablespoons worth) between the plams of your hands and roll is around to form little sculpted balls. If you're making burger patties make larger portions then flatten out on the bench by pushing down, this will make nice disks.

You can fry these on a grill. Bake them in the over. Or place whole in a sauce to simmer away. They're so well combined they don't break apart even if they're submerged in a deliscious tomatoe sauce or stock.

I can't remember where I stumbled accross this recipe for meatballs. But it works...

Basic Meatballs

I love Aioli. My parents used to make it when we were growing up. Even when I was very small I could not get enough of the strong, garlicy flavour.  It's so simple to make and goes well with... everything. If you like garlic you should definitely try this recipe.

Salt to taste - approximately half a teaspoon.

The traditional way is to use a mortar and pestle to crush your garlic and salt together.  Don't worry if you don't have this, you can use a garlic crusher instead and still get good results.

Start by peeling your garlic. The number of cloves you choose to use will mostly depend on how much kick you want your aioli to have. I personally like to use 3-4 large cloves of garlic, or more if they are smaller. I'm generally aiming for around 3-4 teaspoons of crushed garlic. This will make a strongly flavoured aioli and you may want to use less accordiing to your taste.

Crush the garlic and salt together using the mortar and pestle. You want to get as smooth a paste as possible, so be sure to put your elbow into it.  If you are using a garlic crusher then crush your cloves into a bowl, add salt and mix together.

Take one egg at room tempertature and seperate the yolk from the white as carefully as possible. Add the yolk to your garlic and salt mixture.

Next take a fork or small whisk and combine the egg yolk with the garlic and salt. Keep mixing it until you can see it start to bind. It should look sticky. 

Now add olive oil a few drops at a time and keep mixing. It is important not to lose the sticky texture, the mixture should stay thick. If it suddenly turns runny you've generally faailed and will need to start over, or though there are some rescue actions you can attempt. The key is just adding the oil very slowly and patiently, If you do this and take your time the Aioli should stay bound. 

Keep adding oil and mixing with your fork or whisk until you have a decent amount - I usually aim for a volume about the size of my fist. At this point the aioli should be so think it will hold the shape of a ball while you are mixing it.

When you are happy witht the quantity and solidity cover your aioli and set aside in the fridge for around 30 mins to chill before serving. You can make it ahead of schedule and chill for longer if desired. It can lose its consistency if left for long periods in the fridge though - I like to use it on the same day if possible.

Now serve with whatever you desire - in our family freshly cooked, hot baby potatoes are a favourite. Or carrot and celery sticks. It's delicious with everything! 

I love Aioli. My parents used to make it when we were growing up. Even when I was...

Traditional French Aioli

Condiments

This is so easy! But does need a lot of time on the stove. I cooked mine for 3 hours until a beautiful ruby red colour.

Chop peal and de-seed the quinces. Pop in a pot with the water and sugar. Simmer for hours! About 3. The mixture to begin with will look like stewing apples, but as time goes on they turn a wonderful ruby red colour. This is a sign they're done.

But you have to be attentive, I burnt this batch and nearly ruined my favorite pot. I managed to salvage what was on top.

Interestingly quinces have a lot of tannins in them, which make them horrible to eat as is. But as they're cooked these tannins break down which becomes this ruby red. This is also an indication that the paste is ready.

This is so easy! But does need a lot of time on the stove. I cooked mine for 3 hours...

Quince Paste

Baked Things

Note: The orange flavour deepens after a day or two, so feel free to make this cake ahead—it only gets better!

2 oranges (one for juice, one optional for garnish)

150ml water (about 2/3 cup; adjust based on preferred syrup thickness)

Boil the Oranges (Twice): Place the two whole oranges in a pot and cover with water. Bring to a boil, then lower the heat and simmer for 15 minutes. Drain, refill with cold water, and repeat the boiling and simmering process for another 15 minutes.

Tip: This double-boil technique removes the bitterness from the peel.

Cool and Chop: Rinse the oranges under cold water to cool them down, making them easier to handle. Roughly chop, discarding any seeds.

Make the Pulp: Blend the chopped oranges (peel and all!) into a smooth pulp using a food processor, blender, or even an immersion blender. You want a fine, even texture here to avoid large chunks in the cake.

Prep and Preheat: Preheat the oven to 170°C (340°F). Grease a 20cm (8-inch) round cake pan and line with baking paper.

Mix Ingredients: In a large bowl, whisk the eggs and caster sugar until pale and slightly fluffy. Gently fold in the orange pulp, almond meal, and baking powder. Mix until just combined—overmixing can make the cake denser.

Bake: Pour the batter into the prepared pan, smoothing the top. Bake for 1 hour, or until a skewer inserted into the center comes out clean. If the top starts browning too much, loosely cover it with foil during the last 15 minutes of baking.

Optional Orange Garnish: Slice one of the oranges thinly. Place the slices in a small saucepan, add enough water to cover, and bring to a simmer for about 5 minutes to soften. This removes some bitterness and makes the slices a lovely, glossy garnish.

Syrup: Add the remaining water (about 150ml) and sugar to the saucepan with the orange slices (or just the juice of the second orange, if not using slices). Stir over medium heat until the sugar has dissolved and the mixture has thickened slightly, about 5–7 minutes. Set aside to cool.

Add Syrup: Once the cake is done, allow it to cool for 10 minutes in the pan. Use a skewer to poke a few small holes in the top, then spoon the syrup over the cake, letting it soak in. If you made orange slices, arrange them on top for a beautiful, rustic look.

Serve: Serve warm or at room temperature. This cake is even better the next day, as the flavours meld. Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

Extra Moisture: If you love extra moisture, consider doubling the syrup recipe and pouring half over the cake, reserving the rest to drizzle just before serving.

Flavours: Add a pinch of cinnamon or cardamom to the cake batter for a hint of warmth. For an extra citrusy kick, you could zest an additional orange or even a lemon into the batter.

Serving Suggestion: This cake pairs beautifully with a dollop of whipped cream, Greek yogurt, or a drizzle of crème fraîche.

Enjoy your dense, syrupy, orange-almond masterpiece! 

Note: The orange flavour deepens after a day or two, so feel free to make this cake...

Orange Almond Meal Cake

Beverages

Breathable Cover (e.g., paper towel or clean cloth) plus a rubber band

Glass Bottles with Sealable Lids for bottling (optional, for second fermentation)

1 Scoby (Symbiotic Culture of Bacteria and Yeast)

(If you don't have one, ask a friend or buy online—it's the essential magic ingredient!)

300 ml (1¼ cups) starter kombucha (unflavored kombucha from a previous batch or store-bought unflavored kombucha)

In a mixing bowl, combine 150 grams (¾ cup) of sugar and 500 ml (2 cups) boiling water.

Add the tea bags (both green and black) and let them steep for about 10 minutes. This tea concentrate should be dark and fragrant.

Remove the tea bags, giving them a gentle squeeze, then discard.

Pour 2.2 liters of cold or room-temperature water into the bowl with the tea concentrate. This helps bring the temperature down quickly. Ensure the tea is no warmer than room temperature before moving on, as heat can damage the scoby.

Pour the cooled tea mixture into your 4-liter glass jar.

Gently add the scoby and pour in the starter kombucha.

Cover the jar with a clean paper towel or cloth secured with a rubber band. Don’t use a sealed lid—the brew needs airflow to ferment properly.

Place the jar in a dark, room-temperature location (e.g., a pantry) and leave it to ferment for 7 to 12 days.

Tip: Taste the kombucha starting on day 7. If it’s tangy but not sweet, it’s ready! If it still tastes sweet, let it ferment longer.

If you like it flat, you’re done! Just pour it into bottles and refrigerate.

For a fizzy kombucha, try a second fermentation:

Transfer your kombucha to bottles with tight-sealing lids.

Add a few tablespoons of fruit juice or fresh fruit (mandarin is fantastic!) for flavor.

Seal and let sit at room temperature for 2–3 days, then refrigerate.

Scoby Care: Your scoby can be reused for many batches. Handle it gently, and if it starts looking unhealthy, check for any signs of mold before reusing.

Second Fermentation: If you’re aiming for a bubbly finish, make sure you burp the bottles daily to release excess pressure (especially with fruit added).

Flavor Ideas: Try adding ginger, berries, or even fresh herbs in the second fermentation for unique tastes. Just be careful to avoid thick pulps, which can create extra pressure. 

Basic Kombucha Brew

240 g (2 cups) all-purpose flour, sifted if lumpy

1/4 tsp ground nutmeg (optional, for a cosy warmth)

120 ml (1/2 cup) milk, cold (whole milk or 2% for best texture)

Prep and Measure: Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper. Measure all ingredients before you start, especially as the butter needs to stay cold.

Mix the Dry Ingredients: In a large bowl, combine the flour, oats, baking powder, cinnamon, baking soda, salt, and nutmeg. Use a whisk to evenly blend these dry ingredients, breaking up any lumps.

Cut in the Butter: Add the cold, cubed butter to the dry mixture. Using a pastry cutter, two knives, or your fingers, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces.

Add the Apple: Toss in the chopped apple, coating it with the flour mixture. This step helps prevent the apple pieces from sinking to the bottom of the dough.

Combine Wet Ingredients: In a small bowl, whisk together the milk and honey until smooth. Pour this mixture into the dry ingredients.

Bring It Together: Stir gently with a spatula or wooden spoon, folding the ingredients just until combined. Avoid overmixing—scones should be light, not tough. The dough will be sticky but should hold together.

Shape the Dough: Lightly flour a clean surface, then turn out the dough. Pat it into a rough circle about 2.5 cm (1 inch) thick. Cut into 8 wedges or use a round cutter to shape individual scones.

Bake: Place the scones on the prepared baking sheet, leaving space between them. Bake for 15-18 minutes, or until the tops are golden brown and a toothpick inserted comes out clean.

Cool and Enjoy: Allow the scones to cool for a few minutes on the baking sheet, then transfer to a wire rack. Serve warm with a drizzle of honey or a pat of butter.

For Fluffier Scones: Chill the shaped scones in the freezer for 10 minutes before baking. Cold butter in the dough creates steam pockets, making the scones rise better.

Add a Glaze: Mix 60 g (1/2 cup) powdered sugar with 1–2 tsp milk and a pinch of cinnamon for a light drizzle on top.

Substitute Honey: For a different flavour, try maple syrup instead of honey. Just as delicious with a hint of maple warmth! 

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