Jay and Felix have both made this a few times. It is fairly easy to make and a firm family favourite.


  • 1 tbsp olive oil
  • ½ onion, chopped
  • 1 garlic clove, thinly sliced
  • 200g tinned chopped tomatoes
  • Fresh basil, chopped roughly
  • 150ml vegetable stock
  • 125g skinless chicken breast
  • 30g mozzarella cheese, sliced


  1. Preheat the oven to 190 degrees Celsius.
  2. Heat the oil in a frying pan. Add the onion and garlic and cook for 5 minutes, or until the onion softens. Add the chopped tomatoes, basil leaves and stock then bring to the boil. Reduce the heat and leave to simmer for 5 minutes, stirring occasionally.
  3. Meanwhile, lightly pound the chicken breast to increase the surface area and place the chicken in an oven-proof dish. Cover the chicken with the sauce from the pan and add slices of mozzarella to the dish, keeping them in a single layer. Transfer to the oven and cook for approximately 20 minutes, or until the chicken is completely cooked through (chicken should be white throughout) and the cheese is melted.

From https://thefast800.com/low-carb-mediterranean-mozzarella-chicken/


Jay made this last night. He used bacon instead of pancetta and used 4 sausages. (He likes sausages.) Everyone enjoyed this hearty winter warmer.


  • 1 tablespoon olive oil
  • 250g piece pancetta, cut into 1cm cubes
  • 2 chorizo sausages, sliced
  • 1 red onion, chopped
  • 1 red capsicum, chopped
  • 3 garlic cloves, finely chopped
  • 1 1/2 teaspoons dried oregano
  • 1 large potato, peeled, cut into 1.5cm cubes, cooked for 2-3 minutes until almost tender
  • 400g can chickpeas, rinsed, drained
  • 1/2 cup (125ml) dry white wine
  • 600g Ardmona Pureed Tomatoes
  • 1/2 cup (125ml) chicken stock
  • 1 tablespoon chopped flat-leaf parsley
  • Crusty bread, to serve


  • Heat oil in a casserole or large, deep frypan over medium-high heat. Cook pancetta and chorizo, turning, for 2-3 minutes until starting to crisp. Remove and drain on paper towel. Drain excess oil and fat, leaving 2 tablespoons in pan.

  • Return the pan to medium heat. Add the onion and capsicum and cook, stirring, for 5 minutes or until softened. Return the pancetta and chorizo to the pan with the garlic and oregano. Stir for a further minute, then add the potatoes, chickpeas, wine, passata and stock. Season, bring to the boil, then reduce heat to low and cook for a further 10 minutes or until the sauce has reduced and thickened. Garnish with parsley and serve with crusty bread.

From https://www.delicious.com.au/recipes/chickpea-chorizo-stew/2a38b7ba-c370-4c37-bf21-fa83e20b2660


Felix wanted to make a cheese pastry, so we found this recipe from Delicious, but we didn’t have any lard (and besides, it’s a bit unpleasant to cook with). So we swapped the dough out for a great recipe from Garden to Table. Felix was really into and the resulting dish was an absolute triumph.


This was the first course of the vegan meal Jay prepared for us. We had it with chili corn chips. It was served warm, which elevated it from a snack to a starter.

  • 1/2 cup raw cashews
  • 1 tbsp tahini (or 1/8 cup pine nuts)
  • 1 1/2 tbsp freshly squeezed lemon juice
  • 2 tsp apple cider vinegar
  • 1 cup + 1-3 tbsp plain unsweetened almond milk (see note)
  • 1/4 cup water
  • 1/2 tsp sea salt
  • 1/4 tsp prepared yellow mustard
  • 1 tbsp arrowroot powder
  • 1/2 tsp (little scant) paprika
  • 1/8 – 1/4 tsp turmeric (for color)
  • optional: 1 ½ -2 tbsp nutritional yeast

Combine all ingredients in a blender and puree until very, very smooth (start with 1 cup + 1 tbsp milk). Transfer mixture to a small/medium saucepan, and heat over low/low-medium heat for 5-8 minutes, until mixture is starting to slowly bubble and thicken (stir frequently through heating). To thin sauce slightly, stir in another 1-2 tbsp of milk. Avoid thickening sauce over high heat (or increasing heat too quickly), since this sauce can scorch easily. Once sauce has thickened, transfer to a serving dish… and get dipping!

From http://www.onegreenplanet.org/vegan-recipe/vegveeta-dip/

Mince and cheese pie

15 May 2017

This is the second course a 3-course meal Jay prepared as part of a school project.


2 Tbsp Olive oil
1 Onion
2 Garlic cloves
1 kg Beef mince
2 cups Button mushrooms
1 tsp Dried oregano
4 Tbsp Tomato paste
2 cups Beef stock
2 Tbsp Flour
1 pinch Salt & freshly ground pepper
1 cup Mozzarella cheese
100 g Tasty cheese
2 sheets Shortcrust pastry
300 g Butter puff pastry
1 Egg


1. Heat olive oil in a large saucepan and gently cook the finely chopped onion, crushed garlic and chopped carrots until onion is tender. Increase the heat and add the beef mince to the pan, tossing at times until it is golden brown.

2. Add the finely chopped mushrooms, dried oregano, tomato paste, beef stock, 2 cups of water and salt and freshly ground black pepper to taste.

3. Bring to the boil and simmer for 1¼ hours. Thicken with flour mixed to a paste with ¼ cup cold water. Allow mince to cool and then refrigerate until required.

4. Preheat oven to 200C. Line a 26cm round pie dish with shortcrust pastry. Stir 2cm cubes of tasty cheese through the cooled mince and then spoon into the pastry base.

5. Sprinkle with mozzarella cheese and then top with puff pastry, sealing edges. Brush with egg yolk or milk if desired and then bake for 30 minutes until puffed and golden.

From http://www.bite.co.nz/recipe/2684/Mince-and-cheese-pie/

Jay made this tonight. Great textures with the soup, chips and onions, and we had it with sourdough bread too. Universally popular.


Sunflower oil, to deep-fry
3 flour tortillas, cut into triangles
Juice of 2 limes
2 red onions, thinly sliced
1 tablespoon olive oil
1 leek (white part only) chopped
2 garlic cloves, crushed
1 teaspoon smoked paprika (pimenton)
3 teaspoons ground cumin
1 teaspoon each dried chilli flakes and dried oregano
2 x 440g cans black beans (see notes), rinsed, drained
1L (4 cups) chicken or vegetable stock
Chopped avocado, coriander leaves and sour cream, to serve


  1. To make tortilla chips, heat sunflower oil in a saucepan over medium heat until 190°C (a cube of bread will turn golden in 30 seconds when oil is hot enough). In batches, fry tortillas for 1-2 minutes until golden and crisp. Drain on paper towel.
  2. Combine half the lime juice, one-quarter of the onion and 1 teaspoon salt in a bowl, then stand for 30 minutes to pickle. Drain.
  3. Heat olive oil in a large saucepan over medium heat. Cook leek, garlic and remaining onion, stirring, for 3-4 minutes until softened. Add spices, oregano, beans and stock. Bring to the boil, then reduce heat to medium-low and cook for 15 minutes. Cool slightly, then whiz in a blender until smooth. Return to pan and gently reheat, adding a little water if soup is too thick. Season, then serve with tortilla chips, pickled onion, avocado, coriander and sour cream.

From http://www.delicious.com.au/recipes/black-bean-soup-tortilla-chips-pickled-red-onions/c2539865-2826-4a9a-aaaf-27281c2ef5d7

Felix assisted with this one and it was delicious. (Jay didn’t like it, thinking that there was too much pasta and too much lemon juice.)

The recipe is a bit disorganised though: you really need the eggs to be ready just after the pasta so everything is hot.

  • 1 1/2 pints heirloom or regular cherry tomatoes
  • 1/3 cup oil packed sun-dried tomatoes
  • 1 cup fresh basil chopped, plus more for serving
  • 1 clove garlic minced or grated (optional)
  • 1 lemon juiced
  • pinch of crushed red pepper flakes
  • 4 medium size zucchini’s*
  • 1/4-1/2 pound spaghetti/angel hair pasta or more sub zucchini, gluten free if needed
  • 1/3 cup kalamata olives minced
  • 4 tablespoons olive oil
  • salt and pepper to taste
  • 4 poached eggs
  • 4 ounces freshly grated parmesan cheese
  • 2 tablespoons toasted pine nuts
  1. Bring a large pot of salted water to a boil.
  2. Meanwhile, finely chop/mince 1 pint of cherry tomatoes and add them to a bowl. To the bowl add the sun-dried tomatoes (do not drain all the oil), basil, garlic, lemon juice and crushed red pepper flakes. Season with salt and pepper to your liking. Set aside and allow to sit at least 10 minutes.
  3. Once the water is boiling, boil the pasta according to package directions. Drain.
  4. Meanwhile using a spiralizer, spiralize the zucchini and add it to large bowl. Toss in the hot pasta and allow is to slightly cook the zucchini noodles. Add the kalamata olives, olive oil and a pinch of salt and pepper. Toss well.
  5. Divide the pasta among 4 plates or bowls. Top each portion with tomato sauce and 1 poached egg. Sprinkle with parmesan and toasted pine nuts. Break the poach egg and toss the pasta allowing it to create a sauce. Add more parmesan and basil. EAT.

From https://www.halfbakedharvest.com/15-minute-zucchini-pasta-w-poached-eggs-quick-heirloom-cherry-tomato-basil-sauce/

Linguine with Pesto

7 September 2016

Chorizo and bean stew

6 September 2016

700g potatoes (such as chats or Nicola), quartered
60ml (1/4 cup) olive oil
1 red onion, peeled, chopped
500g chorizo sausage, sliced*
4 garlic cloves, crushed
1 teaspoon dried chilli flakes
400g can butter beans
410g can diced tomatoes
2 fresh bay leaves
150ml Campbell’s Real Stock Beef or Campbell’s Real Stock Chicken
4 tablespoons chopped flat-leaf parsley

Place the potatoes in a large saucepan of cold, salted water. Bring to the boil and simmer for 10 minutes or until just tender. Remove from heat. Drain.

Heat the oil in the same pan. Add the onion and cook for 3-4 minutes until just softened. Add the chorizo and cook until it starts to turn golden. Transfer chorizo mixture to a plate and set aside. Add garlic and chilli to the pan. Cook for a few seconds, then add potatoes, butter beans, tomatoes, bay leaves, chorizo mixture. Pour in stock, bring to the boil, then reduce heat to low and simmer for 10 minutes. Stir in parsley and serve with crusty bread.

From http://www.taste.com.au/recipes/6152/chorizo+and+bean+stew