one pot peas & rice

One Pot Peas & Rice

Fluffy basmati with peas, parsley, garlic, and Vegeta seasoning

Prep

10 mins

Cook

20 mins

Serves

4

Difficulty

Easy

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Ingredients

• 2 tablespoons oil
• 1 medium onion, diced
• 3 to 4 cloves garlic, finely chopped
• 1 cup basmati rice
• 2 cups peas
• 15 g fresh parsley, finely chopped, or 2 tablespoons
• 1 tablespoon Vegeta
• 2 2/3 cups hot tap water
• Black pepper, to taste

Method

1. Heat the oil in a medium pot over medium heat.
2. Add the diced onion and garlic and cook for about 5 minutes, stirring occasionally, until soft and lightly golden.
3. Stir in the rice and parsley and cook for 1 minute until the rice is well coated.
4. Add the hot water, peas, Vegeta, and black pepper. Stir to combine.
5. Bring to a boil, then reduce heat to low, cover, and cook for 10 minutes.
6. Turn the heat off and leave covered for another 10 minutes.
7. Fluff gently with a fork before serving.

Tips

• Rinse the rice until the water runs mostly clear for fluffier grains
• Keep the lid on during cooking and resting so the steam finishes the rice
• Taste at the end before adding extra salt, Vegeta adds saltiness

Storage

• Store airtight in the fridge for up to 4 days
• Reheat with a splash of water, covered, to loosen the rice
• Not ideal for freezing, but it can be frozen for up to 1 month and reheated covered

Macros (approx)

Calories

355 kcal

Protein

8 g

Carbs

62 g

Fat

10 g

Based on 4 serves. Values are estimates and will vary by oil amount, pea brand, and Vegeta.

Sweet & Sour Mango

Sweet & Sour Mango

Sweet mango cubes with olive oil, vinegar tang, and a salty chicken salt hit

Prep

5 mins

Cook

0 mins

Serves

1 to 2

Difficulty

Easy

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Ingredients

• 1 large mango, any variety, peeled and diced into cubes
• 1 tablespoon olive oil
• 1 to 2 tablespoons white wine vinegar
• 1/4 to 1/2 teaspoon chicken salt

Method

1. Add the diced mango to a bowl.
2. Drizzle over the olive oil and 1 tablespoon of white wine vinegar.
3. Sprinkle over chicken salt and mix gently to coat.
4. Taste and adjust with an extra tablespoon of vinegar for more tang, or a little more chicken salt if needed.
5. Let it sit for 5 minutes, then enjoy.

Tips

• Use a ripe but still firm mango so the cubes hold their shape
• Start with 1/4 teaspoon chicken salt, then build up after tasting
• If your mango is very sweet, the extra tablespoon of vinegar makes it pop

Storage

• Best eaten fresh
• Can be stored airtight in the fridge for up to 24 hours
• Stir before serving as the dressing may settle

Macros (approx)

Calories

240 kcal

Protein

1.5 g

Carbs

36 g

Fat

10.5 g

Based on 1 serve using 1 large mango, 1 tablespoon olive oil, 1 tablespoon vinegar, and 1/4 teaspoon chicken salt. Values are estimates and will vary by mango size and brand.

Milk Cake

Milk Cake

Soft fluffy sponge style cake made with hot milk and butter, finished with a simple icing sugar dusting

Prep

15 mins

Cook

30 mins

Serves

10

Difficulty

Easy

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Ingredients

• 1 cup whole milk
• 1/2 cup salted or unsalted butter (110 g)
• 2 cups all purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 cups granulated sugar
• 4 large eggs
• 1 1/2 teaspoons vanilla extract
• Icing sugar, for dusting

Method

1. Preheat oven to 180°C. Grease a round cake tin and line the base with parchment paper.
2. Heat milk and butter gently until melted and hot. Do not keep boiling.
3. Beat sugar and eggs on medium speed for 3 minutes until pale.
4. Whisk flour, baking powder, and salt in a separate bowl.
5. Add dry ingredients and mix on low for no more than 10 seconds.
6. Pour in hot milk mixture and vanilla. Mix on low for no more than 20 seconds.
7. Pour into tin and smooth the top.
8. Bake for 30 minutes. Check at 25 minutes.
9. Cool completely then dust with icing sugar.

Tips

• Do not overmix once the flour goes in, keep it quick to stay fluffy
• Hot milk means steaming hot, not bubbling aggressively
• Dust with icing sugar only when the cake is fully cool
• Serve with berries, whipped cream, or a scoop of vanilla ice cream

Storage

• Store airtight at room temperature for up to 3 days
• Fridge for up to 5 days, bring to room temperature before serving
• Freeze sliced portions for up to 2 months, thaw at room temperature

Macros (approx)

Calories

365 kcal

Protein

6 g

Carbs

60 g

Fat

12 g

Based on 10 slices. Values are estimates and will vary by brand.

One Pot Greek Chicken & Rice

One Pot Greek Chicken & Rice

One pan drumsticks nestled into fluffy rice with oregano and stock

Prep

10 mins

Cook

25 mins

Serves

3 to 4

Difficulty

Easy

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Ingredients

• 5 chicken drumsticks
• 2 tablespoons olive oil
• 1 small onion, finely diced
• 1 cup basmati rice (180 g)
• 1 1/2 cups chicken stock (375 ml) or 1 1/2 cups water with 1 1/2 chicken stock cubes
• 3/4 cup water (185 ml)
• 1 1/2 tablespoons dried oregano
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper

Method

1. Heat the olive oil in a wide pan or pot over medium heat. Add the onion and cook for about 3 minutes until softened and fragrant.
2. Add the chicken drumsticks, laying them flat in the pan. Cover with a lid and leave undisturbed for 3 minutes to develop colour.
3. Remove the lid, turn the drumsticks over, and cook for another 2 minutes. Place the lid back on.
4. Remove the lid again and take the drumsticks out of the pan. They should be nicely coloured but still a little raw inside.
5. Add the rice to the pan and stir for about 1 minute, letting it toast in the remaining oil and juices.
6. Add the oregano, salt, and black pepper. Stir for no more than 30 seconds to bloom the spices.
7. Pour in the chicken stock and water, then stir everything together well.
8. Re add the chicken drumsticks, nestling them into the rice. Bring to a gentle simmer, then reduce the heat to low, cover, and cook for 12 minutes.
9. Turn the heat off and let the pan sit with the lid on for a further 5 minutes before serving.

Tips

• Use a wide pan so the rice cooks evenly and the drumsticks can sit in one layer
• Do not skip the resting time, it finishes the rice and keeps it fluffy
• If using stock cubes, taste at the end before adding extra salt

Storage

• Store airtight in the fridge for up to 3 days
• Reheat covered with a splash of water or stock to loosen the rice
• For best texture, reheat gently so the rice does not dry out

Macros (approx)

Calories

460 kcal

Protein

28 g

Carbs

38 g

Fat

21 g

Based on 4 serves. Values are estimates and will vary by drumstick size, stock used, and oil amount.

Cinnamon Muffins

Cinnamon Muffins

Soft buttery muffins coated in melted butter and a thick cinnamon sugar blanket

Prep

15 mins

Cook

20 mins

Makes

12 muffins

Difficulty

Easy

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Ingredients

For the muffins

• 1 1/2 cups all purpose flour
• 1/2 cup sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon nutmeg
• 5 tablespoons melted butter, salted or unsalted
• 1/2 cup warm milk, microwaved for 30 seconds
• 1 egg, lightly beaten

For the cinnamon sugar coating

• 2/3 cup sugar
• 1 1/2 teaspoons cinnamon
• 6 tablespoons unsalted butter, melted

Method

1. Preheat your oven to 180 degrees Celsius and line a muffin tin with 12 cupcake liners.
2. Add the flour, sugar, nutmeg, and salt to your mixer and mix briefly just to combine.
3. Add the warm milk and the egg then mix on low speed for no more than 10 seconds.
4. While the mixer is still running, slowly pour in the melted butter and mix for a further 5 to 10 seconds then stop.
5. Scrape down the sides and bottom of the bowl. If there is any flour remaining, gently mix it through by hand until just combined.
6. Divide the batter evenly between the 12 cupcake liners.
7. Bake for 20 minutes.
8. Remove from the oven and allow the muffins to cool for about 10 minutes until cool enough to handle.
9. Roll each muffin in melted butter, then roll in the cinnamon sugar mixture until fully coated.

Tips

• Do not overmix the batter, stop as soon as the flour disappears
• Warm milk helps the batter come together fast, just do not make it boiling hot
• For the thickest coating, do a second quick roll in cinnamon sugar
• If your muffins cool too much, brush with butter instead of dipping

Storage

• Best eaten the day they are made while the coating is fresh
• Store airtight at room temperature for up to 2 days
• Freeze uncoated muffins for up to 2 months, thaw then coat with butter and cinnamon sugar

Macros (approx)

Calories

240 kcal

Protein

3 g

Carbs

32 g

Fat

11 g

Per muffin, based on 12 muffins. Values are estimates and will vary by brand.

5 min Peach Salad

5 minute Peach Salad

Peppery rocket, juicy peaches, and a sharp lemon Dijon dressing

Prep

10 mins

Cook

None

Serves

2 to 3

Difficulty

Easy

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Ingredients

• 125 g pre washed rocket
• 3 small ripe peaches, cut into small cubes

Dressing

• 1½ tablespoons fresh lemon juice
• 1½ teaspoons Dijon mustard
• 4½ tablespoons extra virgin olive oil
• ¼ teaspoon salt
• ¼ teaspoon black pepper

Method

1. Whisk together the lemon juice, Dijon mustard, olive oil, salt and pepper until well combined. Set aside.
2. Add the rocket to a large bowl and scatter over the peach cubes.
3. Pour the dressing over the salad just before serving and toss gently to coat.

Tips

• Dress the salad just before serving to keep the rocket crisp.
• Pairs well with grilled chicken, prosciutto, or burrata.
• Swap peaches for nectarines when out of season.

Storage

• Best eaten fresh.
• Undressed salad can be stored in the fridge for up to 24 hours.
• Once dressed, serve immediately.