Failproof Pizza Dough

Failproof Pizza Dough

Soft, stretchy dough that works every single time

Prep: 15 mins

Rise: 3 hrs

Makes: 1 base

Difficulty: Easy

Ingredients

• 210 g all purpose flour
• 1 teaspoon salt
• ½ teaspoon sugar
• 1 tablespoon extra virgin olive oil
• 160 ml warm water (110°F)
• 6 to 7 g instant yeast

Method

1. Mix warm water and yeast in a bowl. Rest for 5 minutes until lightly foamy. If not foamy, replace the yeast.
2. Add all ingredients to a stand mixer fitted with a dough hook. Mix on low for 1 minute, then increase to high and mix for at least 8 minutes. Mine takes about 10 minutes. Watch closely as the mixer may shake. Scrape the bowl halfway.
3. Transfer the dough to a lightly oiled bowl. Cover and rise for 2 hours.
4. Punch down, cover again, and rest for 1 hour or 30 minutes if short on time.
5. Roll out on the bench using about 1 tablespoon flour. The dough is sticky.
6. Optional: sprinkle semolina on the pizza pan.
7. Add toppings and bake. For a classic supreme flavour use tomato sauce, mozzarella, pepperoni, capsicum, mushrooms, and olives.

Tips

This is a sticky dough by design so avoid adding extra flour. Keep a close eye on your mixer during kneading as it can move around.

Storage

Dough can be refrigerated after the first rise for up to 24 hours. Bring back to room temperature before rolling out.

Spiced Almond Butter Cookies

Spiced Almond Butter Cookies

Buttery, lightly spiced cookies with semolina and almond flour

Prep

10 mins

Cook

15 mins

Makes

About 12 cookies

Difficulty

Easy

Watch it being made on YouTube

Watch it being made on Instagram

Ingredients

• 225 g plain flour
• 25 g semolina
• 25 g almond flour
• 200 g butter, softened (salted or unsalted is fine)
• 200 g caster sugar
• 1/4 tsp ground cardamom
• 1/4 tsp ground nutmeg
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 2 pinches cooking salt

Method

1. Preheat oven to 180°C. Line a baking tray with baking paper.
2. Cream butter and sugar in a stand mixer with the paddle on medium speed for 2 minutes, scraping down halfway.
3. Add remaining ingredients and mix on low until just combined, about 20 seconds. If flour remains, finish gently by hand.
4. Roll dough into small balls, about golf ball size. You should get about 12.
5. Place on tray and gently press each one down with your finger or a fork.
6. Bake for 15 minutes. Rest on the tray for 15 minutes.
7. Transfer to a wire rack and cool completely, about 45 minutes.

Tips

• Stop mixing as soon as the flour disappears for tender cookies
• If the dough feels too soft, chill it for 10 minutes before rolling
• Let them cool fully before moving too much, they firm up as they cool

Storage

• Store airtight at room temperature for up to 5 days
• For longer storage, freeze in an airtight container for up to 2 months
• If frozen, thaw at room temperature and they will soften slightly

Macros (approx)

Calories

TBC

Protein

TBC

Carbs

TBC

Fat

TBC

Values are estimates and will vary by brand. Macros can be added once final serving size is confirmed.

Quick Asian Chicken Stir Fry

Quick Asian Chicken Stir Fry

Fast, flavour packed and better than takeaway

Prep: 10 mins

Cook: 10 mins

Serves: 2 to 3

Difficulty: Easy

Ingredients

Main

• 500 g chicken thigh, cut into small cubes
• Half a brown onion, thinly sliced
• Half a green capsicum, thinly sliced
• About 4 tbsp vegetable or canola oil
• A pinch of salt and pepper

Sauce

• 1 tbsp oyster sauce
• 1 tbsp soy sauce
• 1 tbsp Chinese cooking wine
• 1 tsp salt
• 1 tsp sugar
• ½ tsp white pepper
• 2 tbsp cornstarch
• ½ tsp grated ginger
• 3 cloves garlic, pressed
• ¼ cup water

Method

1. Add all sauce ingredients to an airtight container. Seal and shake well until combined. Set aside.
2. Heat 2 tablespoons of oil in a pan over high heat. Add onion and capsicum and stir fry for about 1 minute. Remove to a bowl.
3. Add remaining oil to the pan and add the chicken. Season with a pinch of salt and pepper. Stir fry for about 2 minutes until roughly 80 percent cooked.
4. Return vegetables to the pan. Shake the sauce again and pour it over the chicken. Stir fry for about 1 minute.
5. If the sauce thickens too quickly, add water 2 tablespoons at a time until desired consistency is reached.
6. Keep stirring until the sauce lightly coats everything.
7. Serve hot with rice or noodles.

Tips

This stir fry is designed to lightly coat the chicken and vegetables rather than be heavily sauced. If you prefer extra sauce, you can double the sauce ingredients and adjust as needed.

Storage

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently with a splash of water to loosen the sauce.

Mango Salsa

Fresh Mango Salad

A light, zesty summer salad that proves healthy can still be full of flavour

Prep
10 mins

Cook
None

Serves
2-3

Difficulty
Easy

Ingredients 3 ripe mangos, diced into cubes 1 medium red capsicum, finely chopped ½ cup red onion, thinly sliced ¼ cup fresh coriander (roughly half a batch) 1 jalapeño, seeded and diced 1 lime, juiced ¼ teaspoon cooking salt

Method Add all ingredients to a large bowl. Gently mix until well combined. Let it sit for 5 minutes so the flavours come together. Give it one final stir and enjoy.

Tips

Adjust the jalapeño to suit your heat preference or leave it out for a milder version. This salad pairs perfectly with grilled chicken, fish or tacos.

Storage

Best enjoyed fresh. Leftovers can be stored in an airtight container in the fridge for up to 24 hours.

Piistachio Cheesecake

Pistachio Cheesecake

A creamy, luxurious pistachio cheesecake with a buttery cookie crust

Prep

25 minutes

Bake

50 minutes

Serves

8 to 10

Ingredients

Cookie Crust

• 300 g cookie crumbs (graham crackers or digestive biscuits)
• 115 to 120 g melted butter
• Pinch cooking salt
• 1 tablespoon caster sugar

Pistachio Filling

• 450 g cream cheese, softened
• 1 cup granulated sugar
• One half teaspoon fine sea salt
• 2 teaspoons pure vanilla extract
• 200 g pistachio butter
• 1 cup sour cream
• 2 large eggs

Method

1. Crumb the cookies until fine like sand. Add sugar and pulse. Mix in melted butter until it resembles wet sand.
2. Press firmly into your tin to form a base. Bake at 180 Celsius for ten minutes. Cool slightly.
3. Beat softened cream cheese and sugar on high for three minutes, scraping halfway.
4. Add all remaining ingredients and mix on the lowest speed for thirty seconds, scraping at fifteen seconds.
5. Pour filling over the baked base and smooth the top.
6. Place the tin into a larger tray and fill halfway with water to make a simple water bath.
7. Bake for fifty minutes.
8. Turn off oven. Wedge door open with a wooden spoon for thirty minutes.
9. Close door again (oven still off) and leave cheesecake inside another thirty minutes.
10. Remove and cool at room temperature for one hour.
11. Chill in the fridge for a minimum of eight hours.
12. Slice and enjoy.

Watch on YouTube Coming Soon

Tips

• Use room temperature cream cheese for the smoothest texture.
• Do not skip the water bath.
• Chill overnight for clean slices.

Storage

• Fridge up to five days.
• Freezer up to one month.
• Best served slightly chilled.

Lebanese Tahini Dressing Salad

Lebanese Tahini Dressing Salad

Perfect for cabbage salads wraps and grilled dishes

Prep
5 mins

Cook
None

Serves
4

Difficulty
Easy

Watch on YouTube Watch on Instagram

Ingredients

• 1 half cup tahini paste
• 1 third cup lemon juice
• 1 large garlic clove pressed or 2 small cloves
• 1 quarter teaspoon salt
• 1 quarter cup water

Method

1. Add all ingredients to a medium bowl and mix until smooth and creamy. Adjust with a little extra water if needed to reach a pourable consistency.
2. Drizzle over shredded green or red cabbage spoon over falafel balls or use as a sauce in wraps. Also great served alongside grilled chicken.

Tips

If the sauce thickens in the fridge simply stir through a splash of water or lemon juice to loosen it again.

Storage

Store in an airtight container in the fridge for up to five days.

Juicy Airfried Chicken Breast

Juicy Air Fryer Chicken Breast

Restaurant juicy texture at home using one simple tool

Prep

5 minutes

Cook

8 minutes

Serves

1 to 2

Difficulty

Easy

Watch it being made on YouTube Watch it being made on Instagram

Ingredients

• 1 teaspoon cooking salt
• 1 medium chicken breast about 450 g
• 1 teaspoon dried Italian seasoning or dried oregano
• Oil spray for the air fryer

Method

1. Pat the chicken dry with paper towel.
2. Slice halfway through lengthwise to create two even pieces.
3. Gently flatten to an even thickness.
4. Season both sides.
5. Place in oiled air fryer basket and insert thermometer.
6. Air fry until internal temperature reaches 163 F or 73 C.
7. Rest for 5 minutes before slicing.
8. Serve.

Tips

Flattening the chicken ensures even cooking and maximum juiciness. An instant read thermometer removes all guesswork.

Storage

Store in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.

Airfried Spiced Pumpkin

Air Fried Spiced Pumpkin

Simple and comforting spiced pumpkin cooked to perfection in the air fryer

Prep

5 minutes

Cook

15 minutes

Serves

2

Difficulty

Easy

Watch it being made on YouTube Watch it being made on Instagram

Ingredients

• 1 teaspoon cumin
• 1 teaspoon coriander powder
• 1/2 teaspoon smoked paprika
• 3/4 teaspoon curry powder
• 3/4 teaspoon cooking salt
• 1/8 teaspoon white pepper
• 2 tablespoons olive oil
• 200 g pumpkin or sweet potato or a mix of both

Method

1. Cut the pumpkin into even sized pieces.
2. Mix all spices with olive oil in a bowl.
3. Coat the pumpkin thoroughly.
4. Place in air fryer basket and lightly spray with oil if desired.
5. Air fry at 180 C for 15 minutes, tossing halfway.
6. Serve immediately.

Tips

Cut pieces evenly for consistent cooking. Add extra oil spray only if you want more crispiness. Pumpkin, sweet potato, or a mix of both all work well.

Storage

Best eaten fresh. Store leftovers in the fridge for up to two days and reheat in the air fryer to restore texture.

Lebanese Basela with Rice

Lebanese Basela with Rice

Cozy beef or lamb mince simmered with warm spices, carrots, peas, and a rich tomato base

Prep

10 mins

Cook

30 mins

Serves

4

Difficulty

Easy

Watch it being made on YouTube

Watch it being made on Instagram

Ingredients

Spice mix

• 2 teaspoons salt
• 1 teaspoon all spice / Lebanese 7 spice
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon ground cumin
• A pinch of cinnamon
• A pinch of nutmeg

Main ingredients

• 1 medium onion, diced
• 500 g lean beef mince or lamb mince
• 3 tablespoons vegetable or canola oil
• 2 small carrots, diced
• 4 tomatoes, blitzed with 1/2 cup water
• 1 tablespoon tomato paste
• 1 cup frozen peas
• Chopped coriander, for serving

Method

1. Heat the oil in a large pot on medium high heat and cook the onion until soft, about 4-5 minutes
2. Add the mince and cook until mostly browned, about 5-7 minutes
3. Stir in the tomato paste and the spice mix for 30 seconds, or untiil fragrant.
4. Add the blitzed tomatoes and carrots, then simmer gently for 20 minutes, on low heat
5. Turn off the heat, stir in the peas, sprinkle with coriander, and serve with rice.

Tips

• If your tomatoes are not very sweet, add 1/2 teaspoon sugar to balance the acidity
• For extra richness, simmer 10 minutes longer with the lid slightly ajar
• Lamb mince makes it deeper and more traditional, beef keeps it lighter
• Serve with rice, couscous, or warm pita

Storage

• Store airtight in the fridge for up to 4 days
• Reheat gently on the stove with a splash of water if it thickens
• Freezes well for up to 2 months

Macros (approx)

Calories

400 kcal

Protein

27 g

Carbs

17 g

Fat

23 g

Per serve, based on 4 serves and using lean mince, not including rice. Values are estimates and will vary by brand.

Chana Daal

Chana Dal Masala

Comforting chana dal simmered until tender, then finished in a cumin, garlic, ginger, and tomato masala

Prep

10 mins

Soak

1 hour to overnight

Serves

2 to 3

Difficulty

Easy

Watch it being made on YouTube

Watch it being made on Instagram

Ingredients

To prepare the dal

• 1 cup chana dal, washed and rinsed several times
• Soaked for at least 1 hour, preferably overnight
• 1 tablespoon cooking salt

For the masala

• 3 tablespoons neutral oil or ghee
• 1 teaspoon cumin seeds
• 1 small brown onion, finely chopped
• 4 to 5 garlic cloves, minced
• Thumb size ginger, finely grated
• 1/2 teaspoon coriander powder
• 1/4 teaspoon turmeric powder
• 1/4 teaspoon cumin powder
• 1 teaspoon kosher salt
• 1 ripe tomato about 150 g, blended with 1/4 cup water
• 1 cup water

Method

1. Wash and rinse the chana dal several times until the water runs mostly clear. Soak for at least 1 hour, preferably overnight, then drain.
2. Cook the dal in fresh water until tender but not mushy. Add the cooking salt toward the end of cooking, then set the cooked dal aside.
3. Heat the oil or ghee in a pan over medium heat. Add cumin seeds and let them sizzle for about 20 to 30 seconds until fragrant.
4. Add the onion and cook until soft and lightly golden.
5. Stir in the garlic and grated ginger and cook for 30 to 60 seconds until the raw smell fades.
6. Add coriander powder, turmeric, and cumin powder. Stir for about 20 seconds to bloom the spices.
7. Pour in the blended tomato mixture and cook until it thickens slightly and the oil begins to separate at the edges.
8. Add the water, then stir in the cooked dal. Simmer gently until the dal is coated in the masala and the consistency is how you like it.
9. Taste and adjust salt, then serve hot.

Tips

• Soaking helps the chana dal cook faster and more evenly, especially if it is older
• Cook the tomato masala until it thickens and deepens in colour before adding the dal for the best flavour
• Simmer longer for a thicker dal, or add a splash more water if you want it looser

Storage

• Store airtight in the fridge for up to 4 days
• Reheat gently on the stove or in the microwave with a splash of water to loosen
• Freezes well for up to 2 months, thaw overnight in the fridge before reheating