Sauces

125 g mushrooms (½ punnet), sliced – button, Swiss brown, or mixed mushrooms

120 ml stock (½ cup – beef or vegetable both work well)

60 ml cream (¼ cup – thickened or double cream preferred)

Salt and freshly ground black pepper, to taste

Splash of white wine or sherry for extra depth

1 small shallot, finely diced and sautéed with the mushrooms

A few sprigs of thyme or pinch of dried herbs

A dash of Worcestershire sauce for a richer umami base

Finish with a knob of butter or a touch of truffle oil if you're feeling decadent

Sauté the mushrooms:
Heat butter in a skillet over medium heat. Add sliced mushrooms and cook for 5–7 minutes, stirring occasionally, until softened and golden. Let them release and reabsorb their juices—it’s where the flavor lives.

Build the sauce:
Stir in the Dijon mustard, then pour in the stock. Let it simmer gently for 3–5 minutes, reducing slightly.

Creamy finish:
Add the cream and stir well. Simmer for another 2–3 minutes, until the sauce is velvety and coats the back of a spoon.

Season & serve:
Add salt and freshly ground black pepper to taste. Serve hot over a sizzling steak, seared chicken, or even roasted veg.

Thicker sauce? Simmer a bit longer or reduce the stock by ¼ before adding cream.

Too thin? Mix 1 tsp cornflour with 1 tbsp water and stir it in at the end.

Meaty bonus: Cook the mushrooms in the same pan used to sear your steak to soak up all that caramelized goodness.
 

#steakhouse-style #creamy-mushroom-sauce #sauce-it-up #buttery-bliss #savory-sauce-club #easy-gourmet 

Creamy Mushroom Sauce

Smoothies

1 medium raw beetroot, peeled and chopped (about 150 g)

3 oranges, peeled and segmented (or juiced, if you're not into pulp life)

1–2 cm piece fresh ginger, peeled and chopped – start with 1 cm if you're ginger-sensitive

150–200 ml coconut water – adjust for your desired thickness

1 tsp lemon or lime juice for extra brightness

1 small apple or ½ banana for sweetness & body

Handful of ice cubes for a chilled, slushy feel

A pinch of cayenne pepper for a metabolism kick 

Prep like a pro:
Peel and chop the beetroot and ginger. If your blender isn’t heavy-duty, consider grating them first to avoid chunky surprises.

Blend it up
Add beetroot, oranges, ginger, and coconut water to a blender. Blitz on high until smooth—about 30–45 seconds. Add more coconut water to thin if needed.

Taste & tweak:
Taste and adjust—add more ginger for zing, more orange for sweetness, or a splash of lemon to brighten it all up.

Serve immediately:
Pour into glasses and serve fresh! Garnish with a slice of orange or a sprig of mint if you're feeling fancy. 

Beetroot, Orange & Ginger Smoothie

New Parents

400 g salmon fillet, skin on or off, diced into bite-sized chunks

Your favourite salmon seasoning (store-bought or a DIY mix: garlic powder, smoked paprika, salt, pepper, sesame seeds)

1 cup uncooked rice (jasmine, sushi, or basmati all work)

2–3 cups mixed vegetables, steamed, blanched, or raw

Suggestions: broccoli, tinned corn, green beans, tomatoes, edamame, carrot, zucchini

🌶️ Sauce (AKA "the drizzle that makes it magic")

1 tsp sriracha (more if you like it spicy!)

A touch of honey or maple syrup for balance

Use kewpie mayo for extra umami if you’re feeling fancy

Cook the rice:
Cook 1 cup of rice according to package instructions (in a rice cooker or on the stove). Fluff and keep warm.

Prep the salmon:
Dice salmon into chunks and season generously with your chosen salmon seasoning. Let it sit for 5 minutes while the air fryer preheats.

Air fry the salmon:
Preheat air fryer to 200°C (392°F). Place salmon skin side down in a single layer in the basket. Air fry for 7 minutes, or until just cooked and crisped at the edges.

Prepare the veggies:
Steam or blanch broccoli, green beans, or carrots. Open and drain any tinned corn or edamame. You can also serve some veggies raw for crunch and color.

Make the sauce:
In a small bowl, whisk together sweet chilli sauce, mayo, sriracha, and lemon juice. Adjust to taste—want it creamier? More mayo. Spicier? Hit it with extra sriracha.

Assemble the bowl:
In each bowl, layer rice, veggies, crispy salmon, and drizzle generously with sauce. Top with sesame seeds, a sprinkle of chopped spring onions, or even crushed nori if you’re feeling it. 

Serving for toddlers or picky eaters? Keep the sauce on the side and let everyone build their own bowl.

Make it extra? Top with avocado slices, pickled red onion, crispy shallots, or a soft-boiled egg.

Salmon alternatives: Air-fried tofu, prawns, or even crispy chickpeas for a veg twist! 

#air-fried-salmon #easy-rice-bowl #poke-vibes #fusion-comfort-food #bowl-of-goodness #weeknight-winner #sauce-it-up 

Air Fried Salmon

Cocktails

Juice of 5 large limes (about 120 ml / ½ cup)

Leaves from 5–6 sprigs of fresh mint (around 25–30 leaves)

500 ml soda water (about 2 cups), chilled

Extra mint sprigs or lime wedges for garnish

Use simple syrup instead of sugar for better blending

A few slices of cucumber for spa-day vibes

A splash of sparkling wine instead of soda water for a bougie upgrade

Muddle the mint & sugar:
In a large jug or pitcher, combine mint leaves and sugar. Use a muddler or the back of a wooden spoon to gently crush the mint—just enough to release those fragrant oils, not shred it like confetti.

Add the lime juice:
Pour in the fresh lime juice and stir until the sugar starts to dissolve. If you're using simple syrup instead of sugar, this step’s a breeze.

Rum it up:
Add the white rum and give it all a good stir. Taste it now—this is your chance to balance sweetness and tartness before the bubbles join the party.

Top with soda water:
Just before serving, add soda water and stir gently. Don’t overmix or you'll lose the fizz.

Serve with style:
Fill glasses with ice, pour in the mojito mix, and garnish with extra mint leaves and lime wedges. Drink immediately and feel your mood improve by 120%. 

Mojitos

Baked Things

500 g (4 cups) strong white bread flour (high-protein, around 12%+ protein)

7 g (2 tsp) instant dried yeast (a.k.a. “no-need-to-activate” yeast)

250–300 ml (1 to 1¼ cups) just-warm water (~38°C / 100°F—not hot!)

1 tbsp olive oil or melted butter for added softness

Swap 50 g flour for wholemeal or spelt for a more rustic loaf

Sprinkle of oats or sesame seeds on top for texture flair

KitchenAid (or any stand mixer with dough hook)

Mix the dry stuff:

In your stand mixer bowl, combine flour, sugar, yeast, and salt. (Tip: Put salt and yeast on opposite sides of the bowl—they’re not besties until the water joins in.)

Add water gradually:

Start with 250 ml of warm water and mix on low speed using the dough hook for about 1 minute, just until combined. Add more water 1 tbsp at a time if the dough seems dry—aim for soft, slightly tacky dough.

Knead it like you mean it:

Mix on medium speed (speed 2) for 8–10 minutes until the dough is smooth, elastic, and pulls away from the bowl cleanly. If it's sticking like a needy ex, sprinkle in a tablespoon more flour.

First rise:

Form the dough into a ball and place it in a lightly greased bowl. Cover with a damp tea towel or cling film and let it rise in a warm spot for 1 to 1½ hours, or until doubled in size.

Shape & second rise:

Punch down the dough (gently, not like it owes you money), then shape it into a loaf or place it in a greased loaf tin. Cover again and let rise for another 30–45 minutes, until puffy and domed.

Bake it golden:

Preheat oven to 220°C (200°C fan) / 425°F. Bake the loaf for 25–30 minutes, or until the top is golden and it sounds hollow when tapped underneath.

Cool it (no really):

Remove from tin and cool on a wire rack. Try to resist slicing while it’s steaming hot—though we both know a warm buttered heel is irresistible.

Flour types: “Strong” bread flour is key here—it gives structure and chew. Plain/AP flour just doesn’t rise to the occasion.

Water temp test: If it feels like a warm bath to your wrist, it’s good. Hotter can kill the yeast, and nobody wants that.

Crispier crust: Toss a tray of water in the bottom of the oven or spray with water before baking for bakery-style steam. 

Kitchen Aid Basic White Bread

I found this recipe on YouTube. Made it a couple of times and the recipe is solid! Produces a wonderfully soft sponge cake. Perfect for decorating. I doubled it for a larger cake size

https://www.youtube.com/watch?v=wRPDzRkFsDo

🧂 Ingredients (Makes one 8-inch / 20 cm round cake)

2 tbsp neutral oil (e.g. vegetable, canola, or sunflower)

Zest of 1 lemon or orange for a citrusy twist

Swap 1 tbsp of milk for sour cream or yogurt for extra tenderness

Preheat and prep:

Preheat oven to 170°C (340°F). Grease and line the base of your cake tin with baking paper. If doubling the recipe, use two tins or one larger tin.

Whip the eggs & sugar:

In a stand mixer or with a hand mixer, beat eggs and sugar on high speed for 5–7 minutes, until pale, thick, and tripled in volume. You’re going for that airy ribbon stage—this is your sponge's life force!

Sift & fold the dry:

Sift together flour and baking powder. Gently fold into the egg mixture in three batches, using a spatula or balloon whisk. Be tender—no aggressive stirring or you’ll knock the air out like a soufflé in a wind tunnel.

Add the wet extras:

In a small bowl, mix together milk, vanilla, and oil. Gently fold this into the batter until just combined. The oil helps keep it moist while the milk gives it a soft crumb.

Bake to perfection:

Pour the batter into the prepared tin. Smooth the top and bake for 30–35 minutes, or until a skewer inserted in the center comes out clean and the top springs back.

Cool it down:

Let the cake cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely before decorating.

Fill with whipped cream and jam for a Victoria sponge vibe

Cover with fondant for a party-ready celebration cake

Slice and cube it for trifle or tiramisu-style layering

Double trouble: If doubling, bake in two separate tins for even cooking—no one wants a sponge with a soggy middle.

Want more lift? Add an extra ¼ tsp baking powder or whip the egg whites separately for extra fluff.

Storage: Keep in an airtight container at room temp for up to 3 days or freeze (undecorated) for up to 1 month. 

I found this recipe on YouTube. Made it a couple of times and the recipe is solid!...

Basic Sponge Cake

Something Different

I found this recipe here https://www.bonappetit.com/recipe/rye-porridge-with-morels

I'm really excited to try it after recently discovering buckwheat and how delicious it is.

170 g (6 oz) chicken livers, cleaned and roughly chopped

1½ cups (270 g) cracked or whole rye berries

Substitute options: barley or buckwheat groats

¼ cup (about 10 g) finely chopped fresh tarragon

Kosher salt and freshly ground black pepper, to taste

Splash of cream or crème fraîche stirred in at the end

Grated Parmesan or aged goat cheese for richness

A squeeze of lemon juice to balance the earthiness

Crusty sourdough or toasted rye bread for serving

Rehydrate the morels:

Place morels in a bowl and cover with 1 cup of warm chicken broth. Let soak for 20–30 minutes, until softened. Remove morels, slice if large, and strain the soaking liquid through a fine mesh sieve or coffee filter—it’s liquid gold. Set both aside.

Sauté the aromatics & chicken livers:

In a large saucepan, heat 2 tbsp butter over medium heat. Add the onion and cook until soft and translucent, about 5 minutes.

Add chopped chicken livers, season with salt and pepper, and cook until browned and just cooked through—about 4–5 minutes. Remove and set aside (they’ll go back in later).

Toast the grain:

In the same pot, add 1 tbsp butter and the rye berries. Stir for a few minutes until they smell nutty—this wakes them up!

Simmer the porridge:

Add the rest of the chicken broth plus the reserved mushroom soaking liquid, bring to a boil, then reduce heat to low and simmer uncovered, stirring occasionally.

Cook until the grains are tender but still chewy—30–40 minutes for cracked rye, longer for whole rye. Add more broth or water if it gets too thick.

Finish it off:

Stir in the cooked morels, chicken livers, tarragon, and remaining 2 tbsp butter. Taste and adjust seasoning with salt, pepper, or even a squeeze of lemon if needed.

Serve:

Spoon into warm bowls, finish with a pat of butter or a dollop of crème fraîche if you're feeling cheeky, and maybe a sprinkle of more fresh tarragon.

Morel magic: Their earthy intensity is chef’s kiss. If unavailable, try porcini or chanterelles—but nothing quite matches that funky woodland perfume.

Liver lovers tip: Don’t overcook the chicken livers or they’ll go from velvet to gravel. A pink blush in the middle = perfection.

Cracked vs. whole rye: Cracked cooks faster and gives a softer porridge. Whole gives you bite. Choose your chew adventure. 

#foraged-flavor #morel-magic #rye-not #porridge-but-fancy #scandi-inspired #savory-bowl-season #grain-game-strong 

Rye Porridge with Morels

Slow Cooker

🍽️ Ingredients (Serves 8–10, or 4 with a freezer stash)

1 whole chicken, about 1.5–2 kg, free-range if you can swing it

1 large carrot, halved lengthwise and sliced

1 bunch kale, washed, stems removed, leaves sliced

2 L chicken stock (or water + stock cubes/paste)

Thumb-sized piece of ginger, thinly sliced

Slow cooker or large heavy-bottomed pot with lid

Fine mesh strainer (if making clear broth later)

Freezer containers (for the batch-saver in you)

Prep the base:

Slice onions, carrot, and ginger. Smash garlic (no need to peel unless you're feeling fancy). Rinse the chicken inside and out—remove any gizzards or neck from the cavity if present.

Slow cook the chook:

Place chicken in the slow cooker or pot. Add onions, carrot, garlic, ginger, bay leaves, and pour in stock to mostly cover the chicken.

Cook on LOW for 8–12 hours—overnight is perfect. The meat should fall off the bone and the broth will be rich and golden.

Divide & conquer:

Once cooked, carefully lift out the chicken and set aside to cool slightly. Strain the broth if you'd like a cleaner soup, or keep it rustic (your call!).
Split the batch in half—freeze one part of the broth + meat for another day. The other half becomes your dinner hero.

In a pan, heat a little olive oil. Sauté the corn kernels until golden and slightly caramelized—about 5 minutes.

Bring your soup portion back to a gentle boil.

Add sliced kale and cook until wilted (2–3 minutes).

Stir in the cooked corn and season generously with salt and pepper.

5. Serve:

Shred some of the chicken into each bowl and ladle over the broth and veggies. Serve with crusty bread, rice, or just as it is—perfectly simple and deeply comforting.

Broth gold: The overnight slow simmer pulls max flavor from bones and aromatics. Chill and skim off fat if you want a leaner broth.

No slow cooker? Simmer on lowest stove setting, covered, for 4–5 hours. Top up with water if needed.

Meal magic: Use the frozen half for chicken noodle soup, risotto, or dumplings another night—instant dinner MVP. 

12 hour slow cooked chook

Dinner

This is a delicious recipe to put in the slow cooker. Brown the duck breast in a pan before adding to the slow cooker. Chop up the other ingredients and pop in. Cook on low for 8 hours.

This is a delicious recipe to put in the slow cooker. Brown the duck breast in a...

Slow cook duck curry

Soup

1½ tbsp Madras curry paste – adjust for heat preference

1 tbsp coriander root, finely chopped (or substitute with coriander stems)

1 L water (or low-sodium stock for more flavor)

400 g beef or lamb meatballs – homemade or store-bought

⅓ cup coriander leaves, chopped, for garnish

90 g natural yoghurt (about ⅓ cup), for serving

A handful of baby spinach or chopped kale stirred in at the end

A pinch of chilli flakes if you like it hot

Build the flavour base:
In a large pot, heat a splash of olive oil over medium heat. Add the coriander root and Madras curry paste, and sauté for 1–2 minutes, until fragrant and sizzling like a good secret.

Add tomatoes & lentils:
Pour in the crushed tomatoes, lentils, and 1 L water (or stock). Stir well, bring to a boil, then reduce to a gentle simmer. Cover and cook for 15 minutes, stirring occasionally.

Meatball moment:
Add the meatballs (if raw, gently drop them in whole; if pre-cooked, you can sear them first or just warm through). Simmer uncovered for another 15–20 minutes, until the lentils are tender and the meatballs are cooked through. Stir gently so the meatballs don’t break up.

Final flavor flair:
Season with salt and pepper to taste. Stir through most of the chopped coriander leaves, reserving a few for garnish.

Serve:
Ladle into bowls, swirl in a generous spoonful of natural yoghurt, and top with a sprinkle of coriander. Serve with naan, roti, or a hunk of crusty bread to mop up the magic.

Lentil watch: Red lentils break down beautifully into the soup base—no blending needed. But keep an eye on the simmer to avoid sticking!

Meatball pro tip: Want bonus points? Mix your own meatballs with garlic, cumin, and breadcrumbs for next-level flavor.

Make it veg: Use plant-based meatballs or chickpeas, swap in veggie stock, and boom—vegetarian delight! 

#meatball-madras-soup #spiced-soup-season #lentil-love #easy-indian-inspired #comfort-food-with-kick #flavour-bomb-bowl 

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