Poached Egg Breakfast

poached egg

2 avocados
2 tomatoes
100g sunflower seeds
4 eggs
100ml vinegar
125g goat cheese
125g spinach
Cracked pepper
1. Peel, core and slice avocados.
2. Chop tomatoes.
3. Roast sunflower seeds in saucepan for 5 min, stirring well.
4. Fill a saucepan with 1/4 water, bring to boil. Let simmer, and add vinegar. Crack an egg in a cup and gently pour into the water. Cook for 2 min.
5.Place spinach on a plate together with other vegetables. Add cheese and sunflower seeds. Last add eggs and season with black pepper.



Broccoli and Cauliflower Soup

20 Mins
1 clove garlic
1 leek
1 Tbsp olive oil
2 cups broccoli florets
2 cups cauliflower florets
2 veg stock cubes
1 L water
1 Tbsp Worcester sauce
Salt and black pepper to taste
Optional: Goat cheese and parsley
1. Peel and crush garlic. Slice leek. Sauté in oil in a pan for 5 min.
2. Add broccoli, cauliflower, water and stock. Cook for 5-8 min.
3. Puree the soup and add sauce. Season with salt and pepper.
4. Crumble some goat cheese on top and decorate with parsley.

Kale Soup with Danish Meatballs

Kale soup with Frikadeller
30 Min

This is a lovely soup for the wintertime, using Frikadeller (or, Danish Meatballs). It’s already a gluten and lactose-free dish, and if you’re vegetarian, simply omit the meatballs.

4 eggs
2 Tbsp butter or margarine
1 onion
1 clove garlic
400g Kale
1 tsp. ground nutmeg
Salt and pepper to taste
3 Tbsp rice flour
3 1/2 Cups water
2 veg stock cubes
500g veal mince or veal/pork mince
1 tsp. ground onion or garlic
Cracked pepper to taste
1. Boil 4 eggs for 8 min.
2. Peel and dice onion, and peel and crush garlic. Saute in butter in pan for 5 min.
3. Add nutmeg.  Chop kale leaves (and remove stems) finely, and season with salt and pepper.
4. Add rice flour and gradually add water and veggie stock. Cook for 10 min.
5.  Add garlic or onion powder to mince and roll into balls. Place meatballs in the soup and cook for 10 min.
6.  Peel and halve the eggs, and place in the soup. Continue cooking until the eggs are warmed up. Season with black pepper, and then it’s ready to serve!

Roasted Afternoon Snack


Now that it’s wintertime, roasted snacks will go down a treat! They can be used as an appetizer, a snack, or for afternoon tea.
For the chestnut recipe, you can either buy them or pick them yourself – in the Blue Mountains for example, they offer self-picking! For the second recipe, you can use any of your favourite nuts and make your own mix!

Roasted Chestnuts
20-30 Mins in 200°C Oven
1. Place the flat part on a tray. Cross the top with a sharp knife, leaving the skin on.
2. Cook in oven until partially open. Serve them warm.

Roasted Nuts in Garlic or Chili
5-10 Mins in 200°C Oven
1. Place nuts on a tray. Season with ground chili, cayenne pepper and ground garlic.
2. Place in oven for 5-10 min. Serve them warm.



Scrumptious Seafood Soup

30 Min
1 onion
1 clove garlic
2 sticks celery
2 carrots
1 sweet potato
1 tbsp olive oil
1 stock cube
3 cups water
1x 400g tin crushed tomatoes
1x 400g tin coconut milk
500g fish fillets (hoki)
Salt and cracked pepper to taste
2 Tbsp basil or small bunch basil
100g spinach leaves
200g prawns (cooked)
1. Peel onion, carrots, sweet potato and garlic.
2. Dice onion and crush garlic. Cook in a pan in oil for a couple of minutes.
3. Slice carrots, celery and sweet potato into thin slices. Halve the potato slices. Add to
    pan and cook for another 5 min.
4. Add water, stock, tomatoes and coconut milk and cook for 5 min.
5. Dice fish fillets and season with salt and pepper. Add them to pan and cook for 5 min.
6. Cut basil coarsely (or use ground basil) and add to pan. Finally, add the spinach and prawns and heat it all up. It’s now ready to serve!!!

Baked Sweet Potato with Savory Mince

1 hour in 225°C oven
4 sweet potatoes
4 tomatoes
1 very small green capsicum
1 very small red capsicum
2 cloves of garlic
500 g mince beef
salt and pepper to taste
1/2 Tbsp dried basil or 1-2 Tbsp fresh basil
1/3 cup grated cheddar cheese

1. Preheat oven to 225°C.
2. Place sweet potatoes and tomatoes in the oven and bake for one hour.
3. Deseed capsicum and cut into small stripes. Peel and crush garlic. Cook in a pan with olive oil until soft.
4. Add mince to the pan and cook for 10 min. Season with salt and pepper. Cut basil finely (if using fresh) and add basil and cheese to mince and mix well.
5. Take out potatoes and tomatoes and place  on a plate. Make a cross into the potatoes and squeeze sides of the potatoes, Pour mince over them. Serve with tomato and decorate with basil.



35 Min
3 celery stalks
200g mushrooms
1 onion
1 Tbsp. oil
2 Tbsp. flour (G)
1 Tbsp. tomato paste
3 cups water
1 stock cube (veg or chicken)
1 cup milk (L)
2 cups rice
400g chicken fillets
Salt and pepper to taste
30g cabanossi sausages
500g frozen peas and corn
Optional: Tabasco
  1. Slice celery and mushrooms. Peel and dice onion.
  2. Cook celery, mushroom and onion in a pan with oil for 5 minutes or until soft.
  3. Add flour and tomato paste. Gradually add water, stock and milk, and whisk well. Finally add rice. Cook for 5 minutes.
  4. Cut chicken into small pieces. Season with salt and pepper. Slice cabanossi and add to pan with chicken, peas and corn. Add tabasco (optional), and bring to a boil. Let simmer for 20 minutes or until rice is soft.
  5. Turn off heat. Put a lid on pan and let sit for 5 minutes. It is now ready to serve.