Peppermints and Diamonds

Delicious meals don’t get much easier than this! It’s everything chicken soup should be too — warm, comforting and good for the soul.  For 3-4 servings:  2 cups hot water  2 Tbsp light soy sauce  2 tsp sesame oil  2 tsp chicken stock powder  2 cloves garlic  2-3cm piece of ginger, chopped 400-500g skinless, boneless chicken thighs  400-500g Singapore or Hokkien Noodles 3 cups hot water 1 medium carrot julienned  1-2 cups shredded cabbage (or 2-3 baby bok choy), roughly chopped  1. Put the hot water in a large pot. Add the soy sauce. sesame oil, stock powder, garlic, ginger and star anise (if using)  2.  Heat the mixture to boiling, then add the whole chicken thighs. Cover; and simmer for 5-10 minutes or until the chicken is cooked through, Lift the chicken from the pot and set aside until is cool enough to handle  3.While the chicken cools. place the noodles in a large bowl and cover them with boiling water and...

Serves: 2 Prep Time: 15 minutes Cook Time: 10 minutes Ingredients 1 large carrot, julienned or grated ½ red onion, thinly sliced 4 cups field greens (e.g., mesclun mix, cos, or baby spinach) 1 cup crispy noodles (contains gluten) Thai-style dressing (gluten-containing — or see homemade option below) Salt and pepper to taste Optional: Homemade Thai Dressing (vegetarian and gluten-free if tamari is used) 2 Tbsp soy sauce or tamari 1 Tbsp lime juice 1 tsp sesame oil 1 tsp brown sugar or maple syrup ½ garlic clove, finely minced 1 tsp grated fresh ginger 1 small red chilli, finely chopped (optional) Mix all dressing ingredients well in a jar or small bowl. Instructions Prepare the Vegetables: Peel and julienne or grate the carrot. Thinly slice the red onion. Wash and dry the field greens. Assemble the Salad: In a large bowl or on a platter, place the field greens. Add the carrot and red onion evenly across the greens. Top with a gener...

Serves: 2 Prep Time: 15 minutes Cook Time: 15–20 minutes Ingredients 1 and a 1/2 cups sliced vegan chicken  4 slices of vegan bacon 2 eggs 4 cups field greens (e.g., cos, romaine, or mesclun mix) ½ cup grated parmesan cheese 1 cup croutons (gluten) Caesar dressing (store-bought or homemade — see below) Salt and pepper to taste Optional: Homemade Caesar Dressing 1 egg yolk 1 tsp Dijon mustard 1 garlic clove, minced 1 Tbsp lemon juice ½ cup olive oil 2 Tbsp grated parmesan Salt and pepper to taste Blend all ingredients until smooth. Instructions Poach the Chicken: Bring a pot of water to a gentle simmer. Add a pinch of salt. Add vegan chicken breasts and poach gently for 12–15 minutes, until cooked through. Remove, let cool slightly, then slice. Boil the Eggs: Place eggs in a small saucepan, cover with cold water, and bring to a boil. Boil for 7–8 minutes for a soft centre, or 10 minutes for fully hard-boiled. Cool in cold water, ...

Ingredients: 1 medium cauliflower, chopped into florets 1 tbsp olive oil or butter 1 onion, chopped 2 garlic cloves, minced 1 potato, peeled and chopped (adds creaminess) 4 cups vegetable stock (3 cubes) 1/2 cup milk or cream (optional for extra creaminess) Salt and pepper, to taste Nutmeg or smoked paprika (optional, for garnish) Instructions: Sauté the aromatics: In a large pot, heat the oil or butter over medium heat. Add the onion and garlic and sauté until soft and fragrant (about 5 minutes). Add the vegetables: Stir in the cauliflower and potato. Cook for a few minutes, stirring occasionally. Simmer: Add the vegetable stock, bring to a boil, then reduce heat and simmer for about 20 minutes, or until the cauliflower and potato are tender. Blend: Use an immersion blender or carefully blend the soup in batches until smooth. Finish: Stir in the milk or cream (if using), and season with salt and pepper. Warm through. Add a pinch of nutmeg...

Ingredients: Carrots, chopped Pumpkin, chopped Kumara (sweet potato), chopped Potatoes, chopped Vegan chicken pieces (Quorn and Bluebird brands are very suitable) Mushrooms, halved Garlic cloves, whole and peeled Onions, quartered Capsicums, quartered Olive oil spray Sesame seeds Paprika Dried rosemary Salt and pepper Gravy, to serve Steamed green vegetables, to serve (e.g. broccoli, beans, peas) Instructions: Preheat your oven to 180°C (350°F) . Boil the large vegetables — carrot, pumpkin, kumara, and potato — in a pot of water until tender (about 10–15 minutes). Drain well. Prepare a large oven tray by spraying it with oil . Arrange the cooked vegetables evenly over the tray. Add the mushrooms, garlic cloves, onion quarters, capsicum quarters, and chicken pieces on top. Brush all vegetables and chicken with oil. Sprinkle with sesame seeds, paprika, rosemary, salt, and pepper. Roast in the oven for 15–20 minutes , or un...

Ingredients: 2 medium sweet potatoes, peeled and diced 2 tablespoons olive oil 1 teaspoon smoked paprika 1 teaspoon ground cumin Salt and pepper, to taste 1 can (400g) black beans, drained and rinsed 8 small soft tortillas (or 4 large ones) 1 avocado, sliced ½ cup sour cream or Greek yogurt (or plant-based alternative) Juice of 1 lime 1 cup shredded lettuce or cabbage Fresh coriander (optional) Instructions: Roast the sweet potatoes: Preheat oven to 200°C (390°F). Toss diced sweet potatoes with olive oil, paprika, cumin, salt, and pepper. Spread on a baking tray and roast for 25–30 minutes, turning once, until golden and tender. Warm the beans: In a small pot, heat black beans with a splash of water and a pinch of salt. Let them simmer for 5 minutes until heated through. Prepare toppings: Mix the sour cream or yogurt with lime juice and a little salt. Slice the avocado and prepare the lettuce or cabbage. Assemble tacos: Warm tortillas in a p...

Ingredients: 2 tablespoons olive oil 1 small onion, finely chopped 3 cloves garlic, minced 250g (about 9 oz) mushrooms, sliced 300g (10 oz) pasta (penne or fettuccine works great) 4 cups vegetable stock 100g (3.5 oz) cream cheese (or use plant-based for vegan) 100g baby spinach ½ cup grated parmesan (optional, or use vegan cheese) Salt and black pepper, to taste Fresh parsley, chopped (for garnish) Instructions: Sauté: In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic. Sauté for 3–4 minutes until soft and fragrant. Add mushrooms: Add the sliced mushrooms and cook until they release their moisture and turn golden brown—about 5–7 minutes. Cook pasta: Add the pasta and pour in the vegetable stock. Bring to a boil, then reduce to a simmer. Stir occasionally to prevent sticking. Cook for about 10 minutes, or until the pasta is al dente and most of the liquid is absorbed. Cream it up: Stir in the cream cheese until i...

Vegetarian Pad Thai (Serves 2) Ingredients For the sauce: 3 tbsp tamarind paste (or 2 tbsp lime juice + 1 tbsp vinegar) 2 tbsp soy sauce 1 tbsp vegetarian oyster sauce (or extra soy sauce) 1 tbsp brown sugar For the stir-fry: 150g (5 oz) rice noodles (soaked in warm water for 30 minutes, then drained) 200g (7 oz) tofu (firm or extra-firm, cubed) 2 cloves garlic (minced) 2 eggs (lightly beaten) 1 cup bean sprouts 2 spring onions (cut into 5cm/2-inch pieces) ¼ cup crushed peanuts 1 tsp chili flakes (optional, for spice) 2 tbsp vegetable oil For garnish: Lime wedges Extra crushed peanuts Fresh coriander (optional) Instructions 1. Prepare the Sauce – Mix all the sauce ingredients and set aside. 2. Fry the Tofu – Heat 1 tbsp oil in a wok or pan, add tofu cubes, and fry until golden. Remove and set aside. 3. Cook the Eggs – In the same pan, add another tbsp of oil and the minced garlic. Push everything to the side and pour in the eggs. Scramble lightly until just set. 4. Cook ...

Need: King's Traditional Soup Mix (gluten free) Vegetables:eg potato pumpkin carrots  (A similar amount as the amount of soup mix. Too much more would overwhelm the flavour) Instructions: Chop or grate vegetables finely. Add soup mix. Add water till the ingredients are well covered. Bring to the boil and watch closely, as the mix evaporates the water quickly. Add more water as necessary. Boil till the soup is tender to bite. Serve with crusty rolls.

Ingredients: ½ medium brown onion, coarsely chopped 1 clove garlic, finely chopped 1 celery stick, trimmed, sliced 1 medium carrot, cut into 1 cm pieces 1 medium zucchini, cut into 1 cm pieces ½ medium red capsicum, cut into 1.5 cm pieces 400g canned tomatoes 2 cups of stock ¼ cup fresh basil (or ½ tsp dried basil) 2½ tbsp fresh leaf parsley (or ⅓ tsp dried parsley) Instructions: Place onion, celery, carrot, zucchini, capsicum, tomatoes, and stock into a medium saucepan over high heat. Bring to the boil. Reduce heat to medium-low and simmer uncovered for 15 minutes or until vegetables are tender. Add basil and parsley. Stir to combine. Serve with crusty rolls. Serves 8  Need: 1 medium brown onion coarsely chopped 2 cloves garlic, finely chopped 2 individual celery sticks, trimmed, sliced 2 medium carrots, cut into 1 cm pieces 2 medium zucchini, cut into 1cm pieces 1 medium red capsicum, cut into 1.5cm pieces 800g canned tomatoes 4 cups of stock 1/2 cup ...

Ingredients (serves 4): 1 kg (about 8 medium) ripe tomatoes, roughly chopped 2 tablespoons olive oil 1 medium onion, finely chopped 2 garlic cloves, minced 1 medium carrot, diced 1 teaspoon sugar (optional, to balance acidity) 2 cups vegetable stock (or water) 1/2 teaspoon dried thyme or oregano (or a few sprigs of fresh thyme) Salt and pepper to taste 1/4 cup cream, milk, or coconut milk (optional, for creaminess) Instructions: 1. Prepare the tomatoes: If you prefer a smoother soup, peel the tomatoes. To do this, score a small "X" on the bottom of each tomato, blanch them in boiling water for 30 seconds, then transfer to ice water. The skins will peel off easily. Chop the peeled tomatoes. 2. Sauté the vegetables: Heat olive oil in a large pot over medium heat. Add the onion, garlic, and carrot, and sauté for 5-7 minutes until softened. 3. Cook the tomatoes: Add the chopped tomatoes to the pot. Stir and cook for 10 minutes, allowing the tomatoes to break down and ...

Here’s a guide to making a variety of delicious cheese toasties, ranging from classic to gourmet! --- 1. The Classic Cheese Toastie Ingredients: 2 slices of bread 1–2 slices of cheddar cheese Butter or margarine Method: 1. Butter one side of each bread slice. 2. Place cheese between the unbuttered sides. 3. Cook in a skillet over medium heat until golden brown on both sides and the cheese is melted. --- 2. Ham and Cheese Toastie Ingredients: 2 slices of bread 1 slice of ham 1–2 slices of Swiss or cheddar cheese Butter Method: 1. Assemble the sandwich with ham and cheese. 2. Butter the outsides of the bread. 3. Toast in a skillet until golden and gooey. --- 3. Caprese Cheese Toastie Ingredients: 2 slices of sourdough bread Fresh mozzarella Tomato slices Fresh basil leaves Pesto (optional) Butter Method: 1. Layer mozzarella, tomato, and basil between the bread. 2. Spread butter on the outsides. 3. Toast until crispy and the mozzarella is melted. --- 4. Spicy Jalapeño Popper T...

This is a simple and delicious recipe for Loaded Nachos that’s perfect for sharing: --- Loaded Nachos Recipe Ingredients Base: 1 large bag (about 300g) of tortilla chips Cheese: 2 cups shredded cheddar or Monterey Jack cheese Protein (optional): 1 cup cooked ground beef, seasoned with taco seasoning OR 1 cup shredded chicken OR 1 cup cooked black beans for a vegetarian option Toppings: 1 cup diced tomatoes 1/2 cup diced red onions 1/2 cup sliced jalapeños (fresh or pickled) 1/4 cup sliced black olives 1/2 cup corn kernels (optional) 1/2 cup guacamole 1/2 cup sour cream 1/2 cup salsa or pico de gallo 2 tbsp chopped fresh cilantro --- Instructions 1. Prepare the Base Preheat your oven to 200°C (400°F). Spread the tortilla chips evenly on a large oven-safe platter or baking sheet. 2. Add the Cheese and Protein Sprinkle half the shredded cheese over the chips. Add the protein of your choice (beef, chicken, or beans). Sprinkle the remaining cheese on top. 3. Bake the Nachos Plac...

This is a simple recipe for Loaded Fries that’s easy to customize with your favorite toppings: --- Loaded Fries Recipe Ingredients Fries: 500g frozen French fries (or homemade fries) 2 tbsp olive oil Salt to taste Toppings: 1 cup shredded cheddar cheese (or your favorite cheese) 4 slices cooked bacon, crumbled (optional or substitute with vegan bacon) ½ cup sour cream or plain yogurt ½ cup guacamole (optional) ¼ cup diced tomatoes ¼ cup chopped green onions Jalapeño slices (optional, for heat) --- Instructions 1. Bake the Fries Preheat your oven to 220°C (425°F). Spread the fries on a baking sheet, drizzle with olive oil, and sprinkle with salt. Toss to coat. Bake for 20-25 minutes, flipping halfway, until crispy and golden brown. 2. Melt the Cheese Once the fries are ready, sprinkle shredded cheese on top while still on the tray. Place back in the oven for 2-3 minutes or until the cheese melts. 3. Assemble the Toppings Transfer the cheesy fries to a serving platter. Top wi...

Ingredients: Boiled egg Tomato Halloumi Chickpeas Charred corn Pickled red onions Feta cheese Mixed greens (likely a combination of cos and mesclun) Vinaigrette dressing Preparation Overview: 1. Base: A mix of fresh greens serves as the foundation. 2. Toppings: The salad is adorned with slices of boiled egg, diced tomato, grilled halloumi, cooked chickpeas, charred corn kernels, pickled red onions, and crumbled feta cheese. 3. Dressing: It's finished with a vinaigrette, enhancing the flavors of the ingredients. This combination offers a balanced and flavorful vegetarian option, blending protein-rich components with fresh vegetables and a tangy dressing

Here’s a simple, flexible pattern for building a delicious and balanced salad using a wide range of ingredients: 1. Choose a Base (1-2 types) Start with leafy greens or a starchy foundation: Greens: lettuce (romaine, butter, etc.), spinach, kale, arugula, mixed greens Grains/Carbs: quinoa, couscous, rice, or pasta 2. Add Colorful Vegetables (2-4 types) Add fresh, roasted, or grilled vegetables for flavor and nutrients: Tomatoes, cucumbers, bell peppers, carrots, beets, radishes, red onion, corn, etc. 3. Include a Protein (1 type) Add plant-based or animal proteins to make it satisfying: Plant-based: chickpeas, black beans, tofu, tempeh, edamame, lentils Animal-based: grilled chicken, boiled eggs, tuna, salmon, turkey, or cheese (feta, mozzarella, etc.) 4. Toss in a Crunch Element (1-2 types) Add texture with something crunchy: Nuts (almonds, walnuts, cashews), seeds (sunflower, pumpkin, chia), croutons, tortilla strips 5. Include a Sweet or Tangy Element (1-2 types) Balance...

Ingredients: 4 medium potatoes (peeled and thinly sliced) 1 medium onion (finely chopped) 6 large eggs 1/2 cup olive oil Salt to taste Instructions: 1. Prepare the potatoes and onions: Heat the olive oil in a large, non-stick frying pan over medium heat. Add the sliced potatoes and onions to the pan. Cook gently for about 15-20 minutes, stirring occasionally, until the potatoes are tender but not browned. 2. Drain the mixture: Use a slotted spoon to transfer the cooked potatoes and onions to a large mixing bowl. Reserve the leftover oil for later use. 3. Beat the eggs: Crack the eggs into the bowl with the potatoes and onions. Add a pinch of salt and mix gently to coat everything with the eggs. 4. Cook the omelette: Wipe the frying pan clean and add 2-3 tablespoons of the reserved oil. Pour the egg, potato, and onion mixture into the pan. Cook on low heat for about 6-8 minutes, until the bottom is set but the top is still slightly runny. 5. Flip the omelette: Place a large ...

Yields: 4 servings Ingredients 2 tbsp extra-virgin olive oil 1 onion, chopped 1 bunch green onions, chopped 2 cloves garlic, minced 1 potato, peeled and chopped into cubes 450g spinach, thick stems trimmed 4 cups vegetable broth Salt, to taste Freshly ground black pepper, to taste 1/2 cup non-dairy milk Instructions In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion and green onions, and sauté for about 5 minutes until softened. Stir in the minced garlic, then add the chopped potato and spinach. Pour in the vegetable broth and bring the mixture to a boil. Reduce heat to a simmer and cook for about 15 minutes, stirring occasionally, until the spinach is bright green and the potatoes are tender. Season the soup with salt and freshly ground black pepper. Using an immersion blender, blend the soup until smooth (or transfer to a blender in batches). Stir in the non-dairy milk for a creamy texture. Serve hot, garnished with croutons if desired.

 (6–8 servings) Ingredients 2 tablespoons oil 1 large onion, peeled and diced 2 cloves garlic, minced 1 kg pumpkin, peeled, deseeded, and diced into 3 cm pieces 3 teaspoons vegan stock (powder or paste) 1/2 teaspoon nutmeg 1/2 teaspoon sugar 3 1/2 cups boiling water (plus extra, if needed) 1/4 cup non-dairy milk (optional) Instructions Heat oil in a large, heavy-based pot over medium heat. Add the onion and garlic and sauté for 5 minutes, stirring occasionally, until the onion softens but doesn’t brown. Add the diced pumpkin, vegan stock, nutmeg, sugar, and boiling water. The vegetables should be just covered with liquid—add a little more water if needed. Cook on medium heat, stirring occasionally, and check to ensure nothing is sticking to the bottom of the pot. Add more water if needed to keep the vegetables covered. Continue cooking until the pumpkin is tender when pierced with a fork. Remove the pot from heat and let the soup cool slightly. Blend the soup until smooth using a b...

Ingredients: Main Ingredients: 1 large red onion, diced 2 x 400g cans 3-bean mix, drained and rinsed 2 x 400g cans diced tomatoes 2 tbsp Cajun spice Natural nacho chips Vegan cheese, grated Vegan sour cream Sweet chili sauce Optional Toppings: Chopped olives Diced tomatoes Diced capsicum Sliced avocado Chopped fresh coriander Sliced spring onions Instructions: 1. Prepare the Bean Mix Heat a little oil in a large pan over medium heat. Cook the diced onion for 2-3 minutes, stirring occasionally, until softened. Add the 3-bean mix, diced tomatoes, and Cajun spice to the pan. Stir well and cook until heated through. 2. Melt the Cheese Spread a layer of nacho chips on a heatproof plate. Sprinkle vegan cheese over the chips. Place under a grill (or broiler) for 2-3 minutes until the cheese melts. 3. Assemble the Nachos Divide the melted cheese-covered nacho chips among dinner plates. Spoon the warm bean mix over the chips. Top with a dollop of vegan sour cream and a drizzle of sw...