Simple Strawberry Cake

Simple Strawberry Cake

A soft buttery cake topped with sweet strawberries and a crackly sugar crust

Prep

15 mins

Bake

60 mins

Serves

8

Difficulty

Easy

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Ingredients

• 6 tablespoons butter, softened, plus extra for greasing
• 1 and 1/2 cups all purpose flour
• 1 and 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup plus 1 tablespoon sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup milk
• About 180 g strawberries, hulled and thinly sliced

Method

1. Preheat the oven to 180 Celsius. Grease your baking tin.
2. Cream the butter and sugar on high speed for about three minutes, scraping down the bowl halfway through.
3. Add the egg and vanilla extract and mix on medium speed for about thirty seconds.
4. Add the flour, baking powder, salt, and milk. Mix on low speed for about twenty seconds until mostly combined.
5. Add three quarters of the strawberries and mix briefly on low speed for no more than ten seconds.
6. Finish mixing gently by hand if needed until no white streaks remain.
7. Pour the batter into the prepared tin and smooth the top.
8. Press the remaining strawberries into the top of the batter.
9. Sprinkle the remaining tablespoon of sugar evenly over the top.
10. Bake at 180 Celsius for 10 minutes, then reduce the temperature to 160 Celsius and continue baking for about 50 minutes. Check with a skewer once the top turns golden. The cake is done when the skewer comes out clean.
11. Allow the cake to cool slightly before serving.

Tips

• Use ripe but firm strawberries so they hold their shape while baking
• Do not overmix once the flour is added to keep the cake tender
• Serve warm with cream or vanilla ice cream if you like

Storage

• Store covered at room temperature for up to 1 day
• Refrigerate for up to 3 days and bring to room temperature before serving
• Best enjoyed fresh on the day of baking

Jumbo Reeces Bar Cupcakes

Jumbo Reeces Bar Cupcakes

Thick chocolate layers with a soft peanut butter centre, set in a muffin tray for the easiest homemade cups

Prep

15 mins

Cook

5 mins

Makes

12

Difficulty

Easy

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Ingredients

Chocolate layers

• 500 g milk or dark chocolate, melted
• 2 teaspoons vegetable oil

Peanut butter filling

• 3/4 cup smooth peanut butter (about 190 g)
• 45 g unsalted butter
• 2 tablespoons brown sugar
• 3/4 cup icing sugar, sifted

Method

1. Line a 12 cup muffin tray with paper liners. Chill the tray briefly for a neater shape.
2. Gently melt the chocolate with the vegetable oil in 20 second bursts in the microwave or over a double boiler.
3. Spoon about 1 tablespoon of chocolate into each liner. Tap the tray to level, then freeze for 10 minutes until set.
4. Melt the butter and brown sugar together, then stir in the peanut butter. Add the icing sugar and mix until a soft dough forms.
5. Roll or press a heaped tablespoon of filling and place onto each chocolate base. Freeze for 10 minutes.
6. Pour the remaining chocolate over the filling to cover completely. Tap the tray to smooth the tops.
7. Refrigerate for 30 to 40 minutes until fully firm.

Tips

• Chilling the tray between layers helps the cups set cleaner and faster
• If your filling feels too soft, add 1 to 2 extra tablespoons of icing sugar
• Tap the tray after adding chocolate to remove bubbles and smooth the tops
• Milk chocolate tastes sweeter, dark chocolate gives a more classic peanut butter cup vibe

Storage

• Store airtight in the fridge for up to 1 week
• Let sit at room temperature for 5 minutes before eating for the best texture
• Can be frozen for up to 2 months, thaw in the fridge overnight

Macros (approx)

Calories

490 kcal

Protein

9 g

Carbs

38 g

Fat

35 g

Based on 12 servings. Values are estimates and will vary depending on chocolate and peanut butter used.

Simple Beef Stew - Slow Cooker

Simple Beef Stew - Slow Cooker

Hearty slow cooked beef with vegetables in a thick comforting gravy

Prep

10 mins

Cook

5 to 12 hours

Serves

4 to 6

Difficulty

Easy

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Ingredients

• 220 g carrot, peeled and chopped
• 175 g pumpkin, peeled and chopped
• 45 g tomato paste
• 350 g potato, peeled and chopped
• 500 g beef cubes
• 1 teaspoon salt
• One half teaspoon black pepper
• 1 teaspoon Italian seasoning
• One quarter cup flour, for thickening

Method

1. Add all ingredients except the flour to the slow cooker and mix well.
2. Set to low and cook for at least 5 hours. For fall apart beef, cook up to 12 hours.
3. About 15 minutes before serving, carefully remove 1 cup of liquid from the slow cooker.
4. Whisk in the flour until smooth and lump free, then pour the mixture back into the slow cooker.
5. For extra thickness, whisk in 1 additional tablespoon of flour the same way.
6. Stir well, check seasoning, and serve warm.

Tips

• Cut vegetables into similar sized pieces for even cooking
• Beef chuck works best for long slow cooking
• Thickening at the end prevents a floury taste

Storage

• Store airtight in the fridge for up to 4 days
• Reheat gently on the stove or in the microwave
• Freezes well for up to 3 months

3 Ingredient Scones

3 Ingredient Scones

The easiest scones youll ever make

Prep10 minutes

Cook10 minutes

Serves4 to 6

DifficultyEasy

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Ingredients

• 225 g self raising flour
• 40 g salted butter cold
• 125 ml milk fridge cold

Method

1. Rub the flour and butter together with your fingertips until it resembles coarse sand. You can also blitz in a food processor.
2. Add the milk and mix until it forms a rough dough ball.
3. Lightly flour your bench then roll the dough out to about 2 cm thick.
4. Cut into 4 to 6 pieces.
5. Brush the tops with milk.
6. Bake at 200 Celsius for 10 minutes.
7. Let cool for at least 10 minutes.
8. Serve with butter jam or cream.

Tips

Handle the dough gently, overmixing makes tough scones. For extra fluffiness sift the flour first. Enjoy them warm with cream and jam.

Storage

Best eaten fresh. Store leftovers in an airtight container for 1 day or freeze for up to 2 months.

Whipped Feta Dip

Whipped Feta Dip

Creamy, salty, zesty perfection

Prep Time

5 minutes

Chill Time

None

Serves

4

Ingredients

• 200 g Greek feta cheese
• 75 g full fat Greek yoghurt
• Zest of one lemon
• 3 tablespoons extra virgin olive oil
• Toppings:
• Drizzle of honey
• Pistachios, roughly chopped
• Parsley, chopped

Method

1. Add the feta, yoghurt, and lemon zest to a food processor. Blend until completely smooth.
2. Add the olive oil and blend again until creamy and fluffy.
3. Transfer to a bowl and top with honey, pistachios, and parsley.
4. Serve with bread, crackers, or fresh vegetables.

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Tips

For an extra silky finish, add 1 tablespoon more olive oil. For a tangier dip, add a squeeze of lemon juice. Spread on toast, use as a dip, or pair with grilled meats.

Storage

Store in an airtight container in the fridge for up to 3 days. Stir before serving as it may firm up slightly.

Asian Cucumber Salad

Asian Cucumber Salad

Crisp, refreshing, and full of flavour

Prep10 minutes

Chill5 minutes

Serves2 to 3

DifficultyEasy

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Ingredients

• 3 cucumbers lightly smashed
• 3 tbsp rice wine vinegar
• 2 tsp sesame oil
• 2 tsp soy sauce
• 2 tsp toasted white sesame seeds
• One half garlic clove minced
• One quarter tsp cooking salt
• 2 green shallots green parts only thinly sliced

Method

1. Lightly smash the cucumbers then slice into rounds or any shape you prefer.
2. Add 1 tsp salt, toss to coat, and rest for 10 minutes. Pat dry to remove excess water.
3. Toss cucumbers with all remaining ingredients in a bowl.
4. Let sit for 5 minutes to allow flavours to meld, then serve.

Tips

For extra heat add sliced chilli. For sweetness add a pinch of sugar. Works beautifully with smashed tofu or grilled chicken.

Storage

Best eaten fresh. If storing keep refrigerated for up to 12 hours. Cucumbers will soften over time.

All Purpose Dipping Sauce

All Purpose Dipping Sauce

Creamy, tangy and perfect for everything

Prep Time

5 minutes

Difficulty

Super Easy

Serves

1 cup

Ingredients One third cup Greek yoghurt One quarter cup mayonnaise Three quarter tsp cooking salt One eighth tsp black pepper 1 tbsp chopped chives 2 tsp white wine vinegar 1 tsp Dijon mustard 1 tsp horseradish

Method Mix all ingredients together thoroughly until smooth and well combined. Enjoy with your favourite protein, great with chicken steak or roasted vegetables.

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Tips

For extra flavour, add lemon zest dill parsley or smoked paprika. Also works great as a burger sauce.

Storage

Store in an airtight container in the fridge for up to 3 days. Stir before serving.

Mediterranean Couscous Salad

Mediterranean Couscous Salad

Light, fresh couscous tossed with vegetables, chickpeas, herbs, and feta

Prep

15 mins

Rest

5 mins

Serves

3 to 4

Difficulty

Easy

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Ingredients

• 2 tablespoons sun dried tomatoes with oil, roughly chopped
• 8 cherry tomatoes, halved
• One quarter large cucumber, diced
• 1 cup couscous
• 1 cup boiling water
• One half can chickpeas, drained
• One quarter cup coriander, roughly chopped
• 60 to 90 g rocket
• One half small red capsicum, diced
• 2 tablespoons pine nuts, lightly toasted
• Crumbled feta cheese, to taste
• Salad dressing of your choice

Method

1. Add the couscous and boiling water to a large bowl. Cover and let sit for 5 minutes.
2. Once the water is absorbed, fluff the couscous with a fork.
3. Add the sun dried tomatoes, cherry tomatoes, cucumber, chickpeas, coriander, rocket, capsicum, and pine nuts.
4. Toss gently until everything is evenly combined.
5. Drizzle with your preferred dressing, toss again, then finish with crumbled feta.
6. Serve immediately or chill briefly before serving.

Tips

• Use the oil from the sun dried tomatoes in your dressing for extra flavour
• This salad travels well and is great for meal prep
• Swap coriander for parsley or mint if preferred

Storage

• Store airtight in the fridge for up to 3 days
• Add rocket and dressing just before serving if storing
• Best eaten slightly chilled or at room temperature

Japanese Chicken Katsu with Homemade Sauce

Chicken Katsu with Homemade Sauce

Crispy panko crusted chicken with a simple savoury sweet katsu sauce

Prep

15 mins

Cook

7 mins

Serves

2

Difficulty

Easy

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Ingredients

Chicken

• 1 large chicken breast, about 450 g

Flour coating

• One third cup plain flour
• One half teaspoon cooking salt

Egg wash

• 1 egg
• 1 tablespoon water

Crumb coating

• One half cup panko breadcrumbs
• 1 teaspoon smoked paprika
• One half teaspoon garlic powder
• 1 teaspoon cooking salt
• One eighth teaspoon cracked black pepper

Katsu sauce

• One third cup tomato sauce
• One and one half tablespoons Worcestershire sauce
• One eighth teaspoon cooking salt
• One half teaspoon garlic powder
• 1 teaspoon soy sauce

For frying

• One third cup vegetable oil, or air fryer

Method

1. Mix all katsu sauce ingredients in a bowl and set aside.
2. Prepare a dredging station with flour and salt in one bowl, egg and water in another, and panko with spices in a third.
3. Slice the chicken breast in half horizontally and pound to an even thickness.
4. Coat the chicken in flour, then egg wash, then the panko mixture.
5. Heat the oil over medium heat for about 3 minutes.
6. Cook the chicken for 4 minutes on one side, then 3 minutes on the other, until golden and cooked through. Internal temperature should reach 75 Celsius.
7. Rest for 5 minutes, slice, drizzle with sauce, and serve with rice or salad.

Tips

• Press the panko firmly onto the chicken for maximum crunch
• Do not overcrowd the pan or the coating will soften
• Air fry at 200 Celsius for 12 to 14 minutes if preferred

Storage

• Best eaten fresh for crispness
• Store leftovers airtight in the fridge for up to 2 days
• Reheat in the oven or air fryer to restore crunch

Airfryer Crispy Tofu Bites

Airfryer - Crispy Tofu Bites

Crispy, golden, addictive… and so easy

Prep Time

30 minutes

Cook Time

15–17 minutes

Serves

2 to 3

Ingredients

• 450 g firm tofu, pressed and excess water removed
• One half teaspoon garlic powder
• One half teaspoon ginger powder
• 2 teaspoons cornstarch
• 2 tablespoons soy sauce (use gluten free for GF option)
• One half tablespoon sesame oil
• One quarter teaspoon cooking salt
• One half tablespoon vegetable oil or olive oil

Method

1. Press the tofu for 30 minutes using a heavy object and paper towel.
2. Cut the tofu into evenly sized cubes.
3. Whisk all sauce ingredients together in a bowl.
4. Toss the tofu gently in the sauce until coated.
5. Air fry at 190 Celsius for 15 to 17 minutes, tossing once or twice.
6. Serve with sea salt, sesame seeds, shallots, or your favourite dipping sauce.

Watch It Being Made

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Tips

Pressing the tofu properly makes a huge difference in crispiness. Toss gently to avoid breaking the cubes. For extra crunch, add an additional teaspoon of cornstarch.

Storage

Best eaten fresh, but leftovers can be stored for up to 2 days. Reheat in the air fryer for 3 to 4 minutes to re crisp.

Thai Ginger Chicken

Thai Ginger Chicken

Fast weeknight stir fry with tender chicken, mushrooms, and a savoury umami sauce

Prep

15 mins

Cook

10 mins

Serves

2 to 3

Difficulty

Easy

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Ingredients

• 500 g chicken breast, thinly sliced
• 4 to 5 large button mushrooms, thinly sliced
• 1 small onion, thinly sliced
• 2 shallots, sliced into small batons
• 1 thumbnail sized piece of ginger, julienned
• 2 to 3 cloves garlic, finely diced
• 3 tablespoons peanut oil, or vegetable or canola oil

Sauce

• 4 tablespoons fish sauce
• 2 tablespoons oyster sauce
• One eighth teaspoon white pepper
• 2 teaspoons sugar, caster sugar preferred

Method

1. Mix all sauce ingredients together in a small bowl, ensuring the sugar is fully dissolved.
2. Heat a little oil in a large pan or wok over medium heat.
3. Add the sliced onion and stir fry until softened and slightly translucent.
4. Add the chicken breast, spreading it out so it browns evenly.
5. Once the chicken is no longer pink, add the mushrooms, ginger, garlic, and shallots.
6. Increase the heat to high and stir fry for about 1 minute.
7. Pour in the sauce and stir for another 30 seconds to 1 minute until everything is well coated.
8. Serve immediately with steamed rice.

Tips

• Prepare all ingredients before cooking as the stir fry moves quickly
• Keep the heat high once the sauce is added to avoid stewing
• Slice the chicken against the grain for extra tenderness

Storage

• Best eaten fresh
• Store leftovers airtight in the fridge for up to 2 days
• Reheat quickly in a hot pan to maintain texture

Airfryer Drumsticks

Airfryer Drumsticks

Crispy, juicy, and packed with flavour

Prep Time

10 minutes

Cook Time

15 minutes

Serves

3 to 4

Ingredients

• 6 to 8 drumsticks
• 2 teaspoons baking powder
• 1 and one half teaspoons smoked paprika
• 2 teaspoons Italian seasoning
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon brown sugar
• One half to 1 teaspoon cooking salt
• 2 tablespoons olive oil

Method

1. Pat drumsticks dry, including under the skin.
2. Mix the baking powder, smoked paprika, Italian seasoning, garlic powder, onion powder, and brown sugar.
3. Rub olive oil on the drumsticks and coat them with the seasoning mix, including under the skin.
4. Preheat air fryer to 180 Celsius.
5. Air fry at 180 Celsius for 15 minutes, flipping halfway and spraying with olive oil.
6. Check internal temperature — it should reach 74 Celsius.
7. Let the drumsticks rest for a few minutes before serving.

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Tips

Drying the drumsticks well helps the skin crisp beautifully. Baking powder boosts crispiness — do not skip it. For extra colour, air fry an additional 2 minutes at 200 Celsius.

Storage

Store leftovers in an airtight container for up to 3 days. Reheat in the air fryer at 180 Celsius for 4 to 5 minutes to restore crispiness.

Simple Salad

Simple Salad

Crunchy iceberg with tomato and cucumber, tossed in a punchy white wine vinegar and olive oil dressing

Prep

10 mins

Cook

0 mins

Serves

4

Difficulty

Easy

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Ingredients

Salad

• 440 g iceberg lettuce (about 1/2 a large head), chopped
• 100 to 110 g tomato (about 1 medium), chopped or sliced
• 70 to 75 g cucumber, thinly sliced

Dressing

• 4 tablespoons white wine vinegar
• 4 tablespoons extra virgin olive oil
• 1 1/2 teaspoons Italian herbs or zaatar
• 3/4 teaspoon cooking salt

Method

1. Finely slice or chop the iceberg lettuce.
2. Add the chopped tomato and thinly sliced cucumber to a large bowl with the lettuce.
3. In a separate bowl or jar, whisk together the white wine vinegar, olive oil, Italian herbs or zaatar, and salt.
4. Pour the dressing over the salad.
5. Toss gently until well combined.
6. Serve immediately and enjoy.

Tips

• Slice the cucumber as thin as you can for the best crunch
• If you like it tangier, add an extra splash of vinegar after tasting
• This dressing is great with added feta, olives, or chickpeas
• Dress right before serving so the lettuce stays crisp

Storage

• Best eaten fresh once dressed
• You can prep the veg and store separately in the fridge for up to 24 hours
• Keep dressing in a jar in the fridge for up to 5 days and shake before using

Macros (approx)

Calories

145 kcal

Protein

2 g

Carbs

5 g

Fat

13 g

Based on 4 serves. Values are estimates and will vary by brands and how much dressing you use.

Aussie Sausage Rolls

Aussie Sausage Rolls

Golden puff pastry filled with juicy pork, fennel, and onion, perfect for parties or freezer stash baking

Prep

20 mins

Cook

30 to 35 mins

Makes

18 to 24

Difficulty

Easy

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Ingredients

• 500 g pork mince, 17 percent fat, or 250 g pork plus 250 g beef
• 2 to 3 garlic cloves, minced
• 1 tablespoon olive oil
• 1 to 2 teaspoons toasted fennel seeds
• 35 to 45 g panko breadcrumbs or plain breadcrumbs
• 1 egg
• One half teaspoon cooking salt
• One quarter teaspoon black pepper
• 1 medium onion, finely diced
• 4 to 5 puff pastry sheets

Method

1. Preheat the oven to 180 Celsius fan forced or 200 Celsius conventional. Line a tray with baking paper.
2. In a large bowl, combine the pork mince, garlic, olive oil, fennel seeds, breadcrumbs, egg, salt, pepper, and onion. Mix until well combined.
3. Place a puff pastry sheet on a clean surface and cut it in half horizontally.
4. Spoon the meat mixture along the long edge of each pastry half. Roll to enclose, sealing with a little water if needed, then place seam side down.
5. Cut each roll into 3 to 4 pieces and arrange on the prepared tray.
6. Brush the tops with beaten egg for a golden finish if using.
7. Bake for 30 to 35 minutes until the pastry is golden and the filling is cooked through.
8. Cool slightly, then serve warm with tomato sauce.

Tips

• Toasted fennel seeds add extra flavour but can be reduced if you prefer a milder roll
• Chilling the rolls for 10 minutes before baking helps keep their shape
• These freeze well either baked or unbaked

Storage

• Store leftovers airtight in the fridge for up to 3 days
• Reheat in the oven to keep the pastry crisp
• Freeze for up to 2 months and bake from frozen, adding a few extra minutes

Basil Pesto Pasta

Basil Pesto Pasta

Fresh basil pesto, silky olive oil, and hot pasta that grabs the sauce instantly

Prep

10 mins

Cook

10 mins

Serves

3 to 4

Difficulty

Easy

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Ingredients

• 40 to 45 g fresh basil leaves (about 2 large bunches leaves removed from stems)
• 3/4 teaspoon cooking salt
• 1/4-1/2 teaspoon freshly cracked black pepper
• 1/2 cup Parmesan cheese packet is totally fine
• 3 tablespoons pine nuts toasted do not skip this step (about 2 minutes in a hot pan - no oil & keep them moving)
• 1 cup extra virgin olive oil
• 280g pasta of your choice, I used spaghetti 

Method

1. Cook pasta according to packet instructions minus 1 minute
2. Reserve 1 half cup of pasta water then drain
3. Add basil, salt, pepper, Parmesan, pine nuts and half of the olive oil to a food processor. Blitz thoroughly for at least 30 seconds nonstop. If you have a smaller processor, blitz basil first to help it along. Larger machines usually do not need this step
4. With the processor running, slowly drizzle in the remaining olive oil until smooth and luscious
5. Pour pesto over the hot drained pasta so it clings straight away
6. Stir well. If it looks dry, add up to 3 tablespoons of the reserved pasta water to loosen

Tips

• Toast the pine nuts until golden and fragrant, then pull them off fast so they do not burn
• Use hot pasta straight from the pot so the pesto grabs and coats immediately
• Pasta water is your best friend if the sauce tightens up, add a splash and stir until glossy
• If you like a brighter pesto, add a squeeze of lemon at the end

Storage

• Pesto keeps in the fridge for up to 4 days in an airtight container
• For best colour, press plastic wrap directly onto the surface or top with a thin layer of olive oil
• Freeze pesto in ice cube trays, then pop into a container and use as needed