Peppermints and Diamonds

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...

  Ingredients (Serves 2) 2 corn tortillas ​ ½ cup refried beans (homemade or canned) ​ 2 large eggs ​ ½ cup salsa (store-bought or homemade) ​ ½ avocado, sliced (optional)​ Fresh cilantro, chopped (optional)​ Crumbled Cotija or feta cheese (optional)​ Salt and pepper, to taste​ Olive oil or butter, for cooking ​ Instructions Warm the Tortillas: Heat a small amount of oil in a skillet over medium heat. Lightly fry each tortilla for about 30 seconds per side until they're warm and slightly crispy. Set aside on a plate. Prepare the Beans: In the same skillet, warm the refried beans until heated through. Spread a layer of beans onto each tortilla. Cook the Eggs: Add a bit more oil or butter to the skillet if needed. Crack the eggs into the skillet and cook to your desired doneness—sunny-side up is traditional. Season with salt and pepper. Assemble the Dish: Place the cooked eggs on top of the bean-covered tortillas. Spoon salsa over the eg...

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 ...

  1 slice wholegrain toast  with mashed  avocado, cherry tomatoes, and a squeeze of lemon .

  Layer non-fat Greek yogurt, mixed berries, and a sprinkle of granola.

Ingredients: 3 fresh apricots, pitted and chopped 1 ripe banana 1 tablespoon rolled oats 5 almonds 1 cup chilled yogurt 2 tablespoons honey (optional, adjust to taste) Instructions: Place the chopped apricots, banana, oats, almonds, and chilled yogurt into a blender. Blend until smooth and creamy. Taste the smoothie; if additional sweetness is desired, add honey and blend again until well combined. Pour into a glass and serve immediately. Notes: For a thicker consistency, consider adding a few ice cubes before blending. To enhance the nutty flavor, you can toast the almonds lightly before adding them to the blender. This smoothie is best enjoyed fresh. If you need to prepare it in advance, store it in the refrigerator for up to 1-2 hours and stir well before drinking.

Ingredients: 1 ripe banana 3-4 dates (pitted) 2 tablespoons peanut powder (or peanut butter) 1 tablespoon cocoa powder 1 cup oat milk (adjust for desired thickness) 1 tablespoon vegan chocolate powder (optional, for extra richness) Instructions: 1. Add the banana, dates, peanut powder, cocoa powder, and oat milk to a blender. 2. If using vegan chocolate powder, add it to the blender as well. 3. Blend until smooth and creamy. 4. Taste and adjust sweetness if needed (the dates usually add plenty of natural sweetness). 5. Pour into a glass, serve immediately, and enjoy this rich, peanut-buttery chocolate treat!

Ingredients: 1 cup fresh pineapple chunks 1 ripe banana 1 cup fresh spinach leaves (packed) 1 teaspoon spirulina powder 1 kiwi, peeled and chopped 1 cup coconut water (or use coconut milk for a creamier texture) Ice cubes (optional, for a chilled smoothie) Instructions: 1. Add the pineapple, banana, spinach, kiwi, and spirulina to a blender. 2. Pour in the coconut water (or coconut milk). 3. Blend until smooth and creamy. 4. Add ice cubes and blend again if you prefer a colder smoothie. 5. Taste and adjust sweetness if needed by adding a bit of honey or maple syrup. 6. Pour into a glass, serve immediately, and enjoy your nutrient-packed tropical drink!

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.

🦍 Gorilla Greens Smoothie (Serves 4) A vibrant, nutrient-packed green smoothie bursting with antioxidants, fibre, and flavour. 🥤 Ingredients: 2 cups baby spinach 1 cup chopped kale (stems removed) 2 ripe bananas 1½ cups frozen blueberries 1 cup frozen mango (or mango juice, see variation) 2 cups mango juice 1 cup natural or vanilla yoghurt 4 tsp supergreens powder (or 4 shots, if using liquid form) 1 cup cold water or ice cubes (optional, for texture) 🌀 Method: Add the spinach and kale to your blender with the mango juice and supergreens. Blend until smooth. Add the bananas, blueberries, mango (if using), and yoghurt. Blend again until creamy and well combined. If desired, add cold water or ice to adjust consistency. Pour into 4 glasses and serve immediately. 🌱 Nutrition Highlights: Blueberries : Rich in flavonoids—powerful antioxidants that fight oxidative stress. Kale : One of the most nutrient-dense foods on the planet, packed with vitamins A, K...

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 ...

This is a classic New Zealand recipe for lemonade scones—a quick, fluffy, and easy-to-make treat: Ingredients 3 cups self-raising flour (plus extra for dusting) 1 cup cream (heavy or whipping cream works best) 1 cup lemonade (like Sprite or a similar fizzy lemon-lime soda) A pinch of salt Instructions 1. Preheat the oven: Preheat your oven to 220°C (200°C fan-forced). Line a baking tray with baking paper. 2. Mix the dough: In a large mixing bowl, combine the self-raising flour and a pinch of salt. Pour in the cream and lemonade. Use a knife to gently mix until a soft dough forms. Be careful not to overmix. 3. Knead lightly: Turn the dough out onto a lightly floured surface. Knead gently and briefly—just until it comes together. Pat the dough out to about 2-3 cm thickness. 4. Cut the scones: Use a round cutter (or the rim of a glass) to cut out scones. Dip the cutter in flour to prevent sticking. Place the scones close together on the prepared baking tray. 5. Bake: Bake in t...

  Ingredients: 3 firm ripe tomatoes, coarsely chopped 1 ½ Lebanese cucumbers, coarsely chopped ½ red onion, sliced into rings ½ red capsicum, halved, deseeded, coarsely chopped 100g marinated Greek olives 110g marinated feta, coarsely chopped ½ teaspoon dried Greek oregano ½ teaspoon salt 62.5ml (1/4 cup) olive oil 30ml (2 tablespoons) white vinegar Instructions: Combine the tomatoes, cucumber, onion, capsicum, olives, and feta in a salad bowl. Sprinkle with dried oregano and salt. In a separate jug, whisk together the olive oil and white vinegar to make the dressing. Drizzle the dressing over the salad and toss everything together to combine. Serve immediately and enjoy!

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

Ingredients: 5 tablespoons sugar 2 tablespoons golden syrup 1 teaspoon baking soda --- Instructions: 1. Prepare the workspace: Line a baking tray with baking paper or grease it lightly. Have all your ingredients measured out and ready to go because the process moves quickly. 2. Make the caramel: In a medium saucepan, combine the sugar and golden syrup. Heat gently, stirring constantly, until the sugar dissolves. Once dissolved, stop stirring and let the mixture come to a boil. Boil gently for about 2 minutes until it turns a golden amber color. 3. Add the baking soda: Remove the saucepan from the heat and quickly stir in the baking soda. The mixture will foam up immediately. Stir just enough to combine. 4. Set the hokey pokey: Pour the foamy mixture onto the prepared baking tray. Do not spread or touch it; it will settle on its own. Let it cool and harden completely. 5. Break into pieces: Once set, break the hokey pokey into chunks using your hands or a rolling pin. --- Enj...

Ingredients For the Base: 125g butter (softened) 1/2 cup sugar 1 1/2 cups plain flour 1 tsp baking powder 1 tsp ground ginger For the Icing: 75g butter 2 tbsp golden syrup 1 1/2 cups icing sugar 2 tsp ground ginger --- Instructions 1. Make the Base: 1. Preheat your oven to 180°C (350°F) and line a square or rectangular baking tin (20cm x 20cm) with baking paper. 2. In a large bowl, cream the butter and sugar together until light and fluffy. 3. Sift in the flour, baking powder, and ground ginger. Mix until a crumbly dough forms. 4. Press the dough evenly into the prepared tin. Use the back of a spoon to smooth the surface. 5. Bake for 15-20 minutes, or until golden brown. Allow the base to cool in the tin. 2. Make the Icing: 1. In a small saucepan, melt the butter and golden syrup over low heat. 2. Remove from heat and sift in the icing sugar and ground ginger. Mix until smooth. 3. Assemble: 1. Pour the warm icing over the cooled base, spreading evenly with a spatula or the ...