Lebanese Lentil Soup

Lebanese Lentil Soup

Comforting, tangy, and filling with pantry staples

Prep

5 mins

Cook

35 mins

Serves

4

Difficulty

Easy

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Ingredients

• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 teaspoons salt
• 1/2 teaspoon black pepper
• 1 1/2 cups red lentils, rinsed
• 1/2 cup short grain white rice, rinsed
• 2 teaspoons cumin
• 8 cups water
• Juice of 1 lemon

Method

1. Heat olive oil in a large pot over medium heat. Add onion and cook for 5 to 7 minutes until softened.
2. Stir in salt and pepper, then add lentils, rice and cumin. Cook for 2 to 3 minutes until fragrant.
3. Add water and bring to a boil. Reduce heat and simmer for 25 to 30 minutes until lentils and rice are tender. Check occasionally and add a little more water if needed so it does not dry out.
4. Turn off heat, stir through lemon juice, taste and adjust seasoning if needed. Serve immediately.

Tips

• Rinse the lentils and rice well for a cleaner, smoother soup
• Some pots lose water faster, so keep an eye on the level and add more if needed
• Add the lemon juice at the end to keep the flavour fresh and bright

Storage

• Cool completely, then store airtight in the fridge for up to 4 days
• Reheat gently on the stove and add a splash of water if it thickens
• Freeze in portions for up to 2 months and thaw overnight in the fridge

Macros (approx)

Calories

300 kcal

Protein

14 g

Carbs

50 g

Fat

8 g

Based on 4 serves. Values are estimates and will vary by brand.

Zesty Lemon Tuna Bowl

Zesty Lemon Tuna Salad

A bright, fresh tuna salad with crunchy veg and a simple lemon olive oil dressing

Prep

10 mins

Cook

0 mins

Serves

2 to 3

Difficulty

Easy

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Ingredients

Dressing

• Juice of 1.5 lemons
• 3/4 teaspoon cooking salt
• 1/4 teaspoon freshly cracked black pepper
• 1/8 to 1/4 cup extra virgin olive oil, to taste

Salad

• 3 × 90 g cans tinned tuna, drained (see note below)
• 1/4 red capsicum, diced finely
• 1/4 cup freshly chopped parsley
• 1/3 cup diced cucumber
• 150 g cherry tomatoes, halved

Method

1. Drain the tuna well and add it to a large bowl.
2. Add capsicum, parsley, cucumber, and cherry tomatoes.
3. Pour the lemon juice, salt, pepper, and olive oil straight into the bowl with the salad ingredients. No separate bowl needed.
4. Mix gently until everything is evenly coated. Start with 1/8 cup olive oil and add more if you prefer it oilier.
5. Enjoy immediately.

Tips

• Start with less olive oil, then add more after tasting
• Chill your ingredients first for an extra refreshing salad
• Serve with crusty bread, crackers, or in lettuce cups
• Note: I used lemon flavoured tuna because I could not find the olive oil variety. This recipe is based on that flavour, so if you use tuna in olive oil or another variety you may need to slightly reduce or adjust the added olive oil to taste.

Storage

• Best eaten fresh, but can be stored airtight in the fridge for up to 24 hours
• Stir before serving as the dressing may settle
• If making ahead, add tomatoes just before serving for best texture

Macros (approx)

Calories

340 kcal

Protein

30 g

Carbs

7 g

Fat

22 g

Based on 3 serves and 1/8 cup extra virgin olive oil. Values are estimates and will vary by brand.

Old School Banana Bread

Old School Banana Bread

Soft, buttery banana bread made with simple pantry staples and no overmixing

Prep

10 mins

Cook

40 to 50 mins

Serves

8 slices

Difficulty

Easy

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Ingredients

• 3 medium bananas, peeled and mashed (approx 285 g total, 270 g to 300 g works)
• 70 g butter, melted (salted or unsalted is fine, cool slightly so it does not scramble the egg)
• 1/2 teaspoon baking soda or bi carb soda (not baking powder)
• 1/2 cup white sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 1/2 cups all purpose flour (approx 200 g)

Method

1. Preheat oven to 180°C. Grease and line a loaf tin with baking paper.
2. Add banana, sugar, and melted butter to a mixing bowl. Mix for 30 seconds, starting on low speed and building up to medium.
3. Add the egg, vanilla extract, and bi carb soda. Mix the same way for 30 seconds, low to medium.
4. Add the flour. Mix on the lowest speed for no more than 15 seconds. There will still be white streaks.
5. Finish mixing by hand with a spatula. Stir only until you stop seeing white streaks. Do not overmix.
6. Pour into the loaf tin and smooth the top.
7. Bake for 40 to 50 minutes, or until a skewer inserted into the centre comes out clean. Cover with foil at the 35 minute mark to avoid browning the top.

Tips

• Cool the melted butter slightly before mixing so it does not scramble the egg
• Use baking soda or bi carb soda, not baking powder
• Do not overmix after adding flour, finish by hand for the softest loaf
• Cover with foil at 35 minutes to prevent the top browning too much

Storage

• Store airtight at room temperature for up to 3 days
• Refrigerate for up to 5 days for extra freshness
• Freeze individual slices and thaw as needed

Macros (approx)

Calories

244 kcal

Protein

3.8 g

Carbs

39.8 g

Fat

8.1 g

Based on 8 slices. Values are estimates and will vary by banana size and brand.

Easy Airfryer Pumpkin Cubes

Easy Airfryer Pumpkin Cubes

Sweet and savoury caramelised cubes in 15 minutes

Prep5 minutes

Cook15 minutes

Serves2

DifficultyEasy

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Ingredients

• ¼ whole butternut pumpkin, chopped into small cubes
• 1 tablespoon avocado oil or olive oil
• ¼ teaspoon garlic powder
• ½ teaspoon ground cinnamon
• ½ teaspoon cooking salt, to taste
• Optional: extra cinnamon to finish
  For a sweeter vibe, add a pinch more cinnamon after cooking

Method

1. Add the pumpkin cubes to a bowl.
2. Drizzle over the oil, then add garlic powder, cinnamon, and salt. Mix well to coat.
3. Tip into the air fryer basket and spread into an even layer.
4. Air fry for 15 minutes, shaking the basket halfway through.
5. Test one piece. If it is still firm, air fry for up to 2 more minutes.
6. Check at the 1 minute mark so you do not overcook them.

Tips

Cut the cubes as evenly as you can so they cook at the same speed. If your air fryer runs hot, start checking at 13 minutes.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the air fryer for 3 to 5 minutes to bring the edges back.

Lebanese Beef Mince & Rice

Lebanese Beef Mince & Rice

One pot spiced beef, chickpeas, and fluffy basmati rice cooked in broth

Prep

10 mins

Cook

25 mins

Serves

6

Difficulty

Easy

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Ingredients

• 1 tablespoon olive oil
• 1 onion, finely chopped
• 500 g lean beef mince
• 1 teaspoon Lebanese seven spice (or substitute 1 teaspoon allspice, 1/2 teaspoon cinnamon, and 1/4 teaspoon black pepper)
• 1 1/2 teaspoons salt
• 1/2 teaspoon black pepper, extra
• 1 × 380 g can chickpeas, rinsed and drained
• 2 cups basmati rice, rinsed and drained
• 3 1/2 cups chicken broth
• Fresh parsley, for serving

Method

1. Heat olive oil in a large pot over medium heat. Add onion and cook 3 minutes until softened.
2. Add beef mince, breaking it up, and cook until mostly browned.
3. Add spices and stir for 20 seconds to toast.
4. Add rice and stir for 20 seconds.
5. Add broth, chickpeas, salt, and pepper. Stir and bring to a gentle simmer.
6. Cover and cook on lowest heat for 12 minutes.
7. Turn heat off and rest, covered, for 10 minutes.
8. Fluff, garnish with parsley if desired, and serve.

Tips

• Rinse rice well until water runs mostly clear for fluffier grains
• Keep heat very low once covered so the bottom does not catch
• Resting for 10 minutes is key for perfect texture, do not skip it
• If using the spice substitute, stir it in for the full 20 seconds so it blooms properly

Storage

• Store airtight in the fridge for up to 4 days
• Reheat with a splash of water or broth to loosen the rice
• Freeze in portions for up to 2 months, thaw overnight then reheat

Macros (approx)

Calories

470 kcal

Protein

25 g

Carbs

62 g

Fat

12 g

Based on 6 serves. Values are estimates and will vary by brand and mince fat percentage.

Easy Rocky Road!

Rocky Road

Easy no bake chocolate slice

Prep15 mins

CookNone

Set3 hours

DifficultyEasy

Ingredients

• Chocolate
• 225 g white chocolate chips
• 225 g milk chocolate chips
• 2 tbsp coconut oil or vegetable oil
• Other
• 3 cups marshmallows, about 300 g, mostly roughly chopped
• 1 cup mixed lollies, roughly chopped
• ⅓ cup desiccated coconut

Method

1. Add the white and milk chocolate chips and oil to a microwave safe bowl. Microwave for 30 seconds, then stir well.
2. Continue microwaving in 10 second bursts, stirring each time, until just melted and smooth. Do not over microwave or the chocolate will seize.
3. Measure and chop the remaining ingredients. Add them to a large bowl and mix to combine.
4. Drizzle the melted chocolate over the mixture and gently stir until everything is evenly coated.
5. Transfer to a pan or dish and press lightly to level. It does not need to be perfect.
6. Refrigerate for at least 3 hours until firm. Slice and enjoy.

Airfried Chicken Cubes

Airfried Chicken Cubes

Juicy seasoned chicken breast cubes cooked fast in the air fryer, perfect for bowls wraps and salads

Prep

10 mins

Cook

10 mins

Serves

4

Difficulty

Easy

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Ingredients

• 2 medium chicken breasts (about 650 to 700 g total), cut into small cubes
• 1 tablespoon olive oil
• 2 teaspoons paprika
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1 teaspoon oregano
• 1/2 teaspoon black pepper

Tip: the size does not matter as long as the pieces are the same size

Method

1. Place the chicken cubes in a bowl.
2. Add the olive oil, paprika, garlic powder, salt, oregano, and black pepper. Stir thoroughly so the chicken is coated well.
3. Let it sit for about 30 minutes if you can. If not, move straight to the next step.
4. Place the chicken in the air fryer basket in a single layer.
5. Air fry at 180°C for 7 to 10 minutes.
6. Toss the chicken around at the 4 minute mark so it cooks evenly.
7. At around 6 minutes, take out one piece and cut it in half. If there is no pink in the centre, it is ready.
8. If it is still a little raw, place it back in the air fryer for another 2 minutes maximum.
9. If you have an instant read thermometer, the centre should read at least 75°C.

Tips

• Do not overcrowd the basket, cook in batches if needed
• If your pieces are larger, they will need closer to 10 minutes
• Perfect for rice bowls, wraps, salads, or meal prep
• Always check one piece first, overcooked chicken breast dries out fast

Storage

• Store airtight in the fridge for up to 3 days
• Reheat briefly in the air fryer or a pan so it stays juicy
• Can be frozen for up to 2 months, thaw in the fridge overnight

Macros (approx)

Calories

320 kcal

Protein

54 g

Carbs

1 g

Fat

10 g

Based on 4 serves and about 700 g chicken breast. Values are estimates and will vary by brand and exact weight.

Almond Coconut Cake (GLUTEN FREE)

Almond Coconut Cake (GLUTEN FREE)

A simple one bowl cake with almond meal and coconut, soft in the middle and golden on top

Prep

10 mins

Cook

40 mins

Serves

8 slices

Difficulty

Easy

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Instagram coming soon

Ingredients

• 150 g butter, melted
• 4 eggs
• 1 teaspoon vanilla extract
• 3/4 cup caster sugar
• 1.5 cups almond meal
• 1/4 teaspoon salt
• 1 teaspoon baking powder
• 3/4 cup desiccated coconut

Method

1. Preheat oven to 180°C (350°F) or 160°C fan. Grease a 20 cm (8 inch) round cake pan or springform pan with butter and line the base with baking paper.
2. Place all ingredients into a stand mixer or a large bowl.
3. Mix or whisk until everything is fully combined.
4. Pour the batter into the prepared pan and smooth the top.
5. Bake for 40 minutes. Check with a skewer inserted into the centre.
6. Allow to cool slightly before slicing and serving.

Tips

• Line the base of the pan so the cake lifts cleanly
• Do not overbake, pull it when the skewer has a few moist crumbs
• Cool slightly before slicing so it sets and holds together

Storage

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

Macros (approx)

Calories

398 kcal

Protein

7.6 g

Carbs

24.5 g

Fat

31.5 g

Based on 8 slices. Values are estimates and will vary by brand and cup weights.