A vegetarian take on a traditional fish pie, this is going to be your new favourite dinner. Summery veg and herbs are simmered in a rich sauce with a hint of cheese, and the whole thing is topped with a savoury buttery mash before making friends in a hot oven. It’s an irresistible combination and […]
This melty jumble of Greek-inspired flavours is one of the single greatest (and easiest) ways of eating vegetables. Crispy, delicious potatoes are tossed with summery veg like tomatoes, zucchini and herbs and baked until soft and golden, and a bright burst of lemon squeezed over for the finishing touch makes this a dish you will […]
This is the perfect, quick and easy vegetarian dish after a busy day of work or wrangling children. Cook the pasta while the sauce is simmering and before long you will have a delicious, veggie packed meal that everyone will enjoy. You can use a store-bought pesto sauce or create your own from one of […]
Spaghetti Bolognese is is a hit for everyone in our home. We all love it and for something that is so easy to cook the flavour is amazing. Ben and myself use to have competitions on who could cook the best version then one day Ben added all his secret ingredients (of which I hope he gives me for this recipe post) and what I think is the star of the show, beef ribs and he nailed it! And the longer you cook, the better it will be! I love to cook a big pot and freeze the leftovers for a busy day or for Ben’s lunches throughout the week.
If you are a fan of Japanese flavours, this is a simple way to incorporate them into a healthy dish. Better still, you can tailor the amount of miso and soy sauce you use to suit your family’s tastes. This recipe works best with a wok, and using sushi rice adds to the flavour of the dish.
As a mum I am constantly trying to find ways to get my children to eat a wide range of vegetables. My last couple of attempts with cabbage didn’t go over so well. Firstly, I tried the lovely gluten free goodness of cabbage noodles (literally cabbage chopped into ribbons and softened in a pan) with our usual beef stroganoff recipe. Needless to say my husband nor children wanted to partake in eating the tasty spaghetti alternative. My last attempt of coleslaw atop of baked potatoes didn’t go over well with anyone else either and I had a surplus of coleslaw salad lunches for myself for days while my family members digested their unhealthy bacon and cheese topping instead.
When I read that cabbage would be a new addition to the Organic Place mixed bag this week, these past experiences immediately came to mind and I resolved that I would once again try to sneak cabbage into my family’s diet. However, this time I decided I may have to be a little bit James Bond about it all, and disguise it carefully within an exciting hands-on and delectable experience.
On the weekends my husband loves to cook up something different in the kitchen and not long ago he stumbled across a one pot chicken recipe on Taste. It was a relatively quick, easy recipe that involved grilled vegetables from a jar and a certain pre-spiced chicken from a a major supermarket. When everyone inevitably wanted that delicious dish again, and it was my turn to make it, I was lacking the exact ingredients and winged my own whole food, butcher and market version. Okay, and I also threw some extra vegetables in because that is my prerogative as a mother. Side note: it’s still an easy and scrumptious dish that everyone will love, and it’s even better for your insides!
What could be more fitting for the Easter holiday weekend than eggs in a meal? No, not the chocolate kind, (I’m sure you’ve had enough of those already!), but the wholesome ones, that might balance out all the chocolate eating you’ve been doing. This is one of my favourite ways to have eggs.
I had planned to buy mince to make my lasagna the other week but mummy brain conquered and I forgot to grab some. With a cranky toddler who didn’t want to leave the house I decided I would roll with it, and instead make my usual lasagna but packed with more vegetables than usual. After pureeing the veggie ‘bolognese’ and layering it in the lasagna, my children were none the wiser that it was meatless – and it turned out tasty too, so it was a win all round.