recipe

Asparagus and feta frittata

Asparagus and feta frittata

It’s spring and asparagus is now in season! Asparagus has a distinctive flavour and is one of the best natural sources of folate. This recipe is a quick light meal - perfect after a long day at work.

Vegetable Frittata

Vegetable Frittata

This recipe couldn't be any easier and it's perfect for those of you who are trying to have a #meatlessmonday. It's also a great way to use up any leftover or old vegetables and thereby helps to reduce food waste. 

Lentil chocolate and raspberry brownie

Lentil chocolate and raspberry brownie

Perfect for lunch boxes or when you feel like a sweet treat.

I must admit when I first heard of using lentils (or other legumes) as a base for baking, my initial thought was YUCK! But seriously, you shouldn't knock something until you try it, right?

Chocolate fudge

Chocolate fudge

If you love bliss balls, then you're going to love this delicious and nutritious 'fudge'. It packs a punch when it comes to flavour and nutrition and is a great little treat to put in the lunchbox or to serve alongside a hot cuppa. 

Mini Vegetable Frittatas

Mini Vegetable Frittatas

Hate veggie waste? Then why not give these little beauties a try? They're a cross between a muffin and a frittata, using up all the uneaten veggies leftover from my boy's dinners during the week. Perfect for snacks and lunchboxes, I also store them in the freezer so I have something at the ready on the days I need something quickly!

Recipe - Broccoli and blue cheese soup

Broccoli and blue cheese soup

There has been a chill in the air during the last few weeks. What better way to deal with it but to curl up inside with a bowl of soup! This one is packed with nutrients and is bursting with flavour. The beauty of blue cheese, is that it packs a whole lot of punch with flavour - meaning you don't need that much!

Serves: 4

Ingredients

  • 1 onion (thinly sliced)
  • 1 teaspoon olive oil
  • 4 cups salt-reduced chicken stock 
  • 1 head of broccoli
  • 400g orange fleshed kumara or sweet potato
  • Handful of spinach leaves (optional)
  • 100g blue cheese 
  • Cracked pepper to taste

Method

  1. In a large saucepan, sauté onion in olive oil until soft and clear.
  2. Add chicken stock and bring to the boil
  3. While stock is heating wash and chop broccoli and kumara into small pieces.
  4. Add broccoli and kumara to the stock and bring back to the boil.
  5. Reduce the heat and simmer for around 10 minutes, or until veges are tender. Remove saucepan from heat.
  6. Add the fresh spinach and blend soup to a smooth consistency using a hand-held blender or large food processor.
  7. Crumble the cheese and add to the saucepan. Blend again.
  8. Garnish with lashings of cracked pepper. 
  9. Serve with toasted whole grain bread.
Tip: Blue cheese is quite salty so you probably won't need to season with any salt.