Cinnamon, Apple and Honey Muffins

Cinnamon Apple and Honey Muffins

Cinnamon, Apple & Honey Muffins

Warm, cinnamon apple & honey muffins that are high in fibre and perfect for the lunchbox.

Ingredients:

  • 1 apple, chopped
  • 2 cups of apple puree/compote (canned or homemade)
  • 2 cups of flour (any type)
  • 2 eggs
  • ¾ cup of honey
  • 1/3 cup milk
  • 1 tsp baking soda
  • 1/3 cup extra virgin olive oil
  • 1 tbsp cinnamon
  • 1 tsp vanilla extract
  • Pinch of salt

Method:

  1. Preheat your oven to 180 degrees Celsius.
  2. Combine all ingredients into a large mixing bowl and mix thoroughly to combine
  3. Lightly spray your muffin tray with cooking oil or butter and use a large spoon to place the batter in the moulds.
  4. Cook for 25 minutes and cool using a wire rack.

Recipe by Charlotte @TheNuttyGritty

Roasted Pumpkin & Sweet Potato Soup

Roasted Pumpkin & Sweet Potato Soup

This roasted pumpkin and sweet potato soup recipe aims to us up all the parts of the delicious pumpkin and sweet potato – flesh, skin, seeds and all! 

Chickpeas are used to thicken the soup and create a delicious creamy texture, as well as a source of protein.

This roasted pumpkin and sweet potato soup is high in fibre and vitamin A. A perfect recipe for the cooling winter weather ahead.

The secret to a delicious soup is in the toppings – think crunchy, creamy, salty and sweet. The more the merrier!

Roasted Pumpkin & Sweet Potato Soup Recipe

Ingredients:

  • 1/4 Pumpkin (Kent or butternut)
  • 1 small sweet potato
  • 400g can of chickpeas
  • Garlic (as much as your heart desires, we used a whole head – it becomes sweeter when roasted)
  • 1 tsp turmeric powder
  • 2 cups of water or stock
  • Extra virgin olive oil
  • Salt and pepper

The toppings:

  • Roasted pumpkin seeds and skins
  • Crunchy chickpeas
  • Freshly chopped parsely
  • Crème fraiche, Greek yoghurt or coconut cream
  • Crispy sweet potato peels

Method:

  1. Preheat your oven to 200 degrees celsius fan-forced (or 180 degrees celsius conventional).
  2. Chop up your pumpkin into chunks, removing the seeds and skins. Place the chunks of pumpkin into 1 baking tray, and in a seperate tray, add the seeds and skins.
  3. Peel your sweet potato and add the peels into the tray with the pumpkin seeds and skins, coat with olive oil, salt and pepper. Chop up the peeled sweet potato into chunks and add into the pumpkin tray. Season with salt, pepper, olive oil and turmeric.
  4. Add garlic (with skin on) into the baking tray.
  5. Place tray #1 with pumpkin and sweet potato flesh into the oven. Roast for 30-40 minutes, until crispy and caramelised. In the last 10 minutes of roasting, place the tray #2 with seeds and skins into the oven. If you’re making crunchy chickpeas, drain half of the can and pat dry. Add them to the same tray with skins before putting it in the oven.
  6. Once veggies have finished roasting, remove and place into a deep pot. Squeeze out the garlic from its skin and add in the remaining half can of chickpeas. 
  7. Add 2 cups of water or stock to the pot and season generously. Bring to simmer on medium heat. Take off heat and using a hand held or benchtop blender, blitz the soup to your desired texture.
  8. Serve with crunchy chickpeas, sweet potato peels, pumpkin seeds and skins, chopped parsley and a dollop of crème fraiche. Get creative and adapt this recipe to your own taste buds!

Recipe by Charlotte @TheNuttyGritty

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Burrata, Tomato and Basil Summer Salad

Summer Salad

Burrata, Tomato and Basil Summer Salad

This vibrant burrata, tomato & basil salad recipe couldn’t be any easier! It takes less than 10 minutes and makes for a really impressive side dish for any summer gathering.

Serve alongside any main with a fresh warm ciabatta loaf for scooping & enjoy!

Ingredients: 

  • 1 container of burrata cheese 
  • A variety of tomatoes – different colour, shape and sizes 
  • Fresh basil leaves 

Dressing 

  • 1 tbsp balsamic vinegar 
  • 2 tbsp extra virgin olive oil 
  • Salt and pepper to taste 

Method: 

  1. Prep your tomatoes by washing and cutting into irregular, bite size chunks.
  2. Pick the basil leaves from the stem, wash and dry.
  3. Drain the burrata from the whey. 
  4. In your serving bowl or platter, add the tomatoes and basil. Place the burrata ball on top and in the centre. Drizzle with balsamic vinegar, olive oil and sprinkle salt and pepper.
  5. Enjoy!

Recipe by Charlotte @thenuttygritty

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Veggie Nachos with all the sides

Veggie nachos

Veggie Nachos with all the sides

The key to delicious veggie nachos is to make sure you get a bite of all the delicious toppings and flavours with each bite. Make sure to spread the veggie chilli between each layer of corn chips for ultimate satisfaction.

Ingredients

For the veggie chilli:

  • 1/2 red onion, finely diced
  • 1 tbsp olive oil
  • Taco spice mix
    • (or make your own: 2 tbsp paprika, 1 tbsp cumin, 1 tsp cayenne, 1 tsp dried oregano)
  • 1 x 400g canned beans (e.g. red kidney, black, cannellini, chickpeas)
  • 1 x 400g canned diced tomatoes
  • 1 cup water

For the nachos:

  • Corn Chips
  • Diced avocado or Guacamole
  • Sour cream or Greek Yoghurt
  • Jalapenos
  • 1 cup shredded cheddar cheese
  • 1/2 capsicum, diced
  • 1/2 punnet of cherry tomatoes, diced

How to make:

  1. Saute red onion in olive oil until softened. Add taco spice and mix until combined.
  2. Add drained canned beans. Saute for 10 minutes, stirring occasionally.
  3. Add canned diced tomatoes and 1 cup of water. Bring to a boil and simmer for 20 mins, or until your desired consistency has been achieved. Set aside.
  4. Build your Nachos:
    1. Preheat your oven to 180C.
    2. Spread in alternating layers your corn chips and veggie chilli. Sprinkle cheese on top.
    3. Bake for 20-30 minutes, until the cheese has melted
    4. Add your toppings – sour cream/greek yoghurt, avocado, sliced jalapenos, capsicum and tomatoes.

Tips:

  • You can use the veggie chilli to also make burritos or buritto bowls, just swap the corn chips for a tortilla or rice.
  • You could also add finely diced mushrooms, carrots and zucchini to the bean mixture if you would like to make extra for a delicious lunch the next day.

One Tray Honey Soy Chicken Drumsticks

Honey Soy Chicken

One Tray Honey Soy Chicken Drumsticks

This juicy honey soy chicken recipe is the perfect solution for a quick & easy weeknight dinner. Mix together a super flavourful and sticky honey and soy sauce, throw it all in a pan and bake – it’s as simple as that. A guaranteed crowd pleasure.

Serves: 2

Ingredients:

  • 4 chicken drumsticks

Honey soy sauce:

  • 1/3 cup salt reduced soy sauce
  • 1 tsp honey
  • As many garlic cloves as you like
  • ¼ cup sweet chilli sauce
  • 1 tbsp sesame oil
  • 1 tbsp shao Xing cooking wine (optional)
  • Drizzle of olive oil
  • 2 tsp sesame seeds

Method:

  1. Preheat your oven to 180C
  2. In a small bowl, whisk together the ingredients for the sauce
  3. Remove chicken from the packaging and place straight into a baking dish
  4. Pour the honey soy sauce over the chicken in the baking dish, ensuring each piece of chicken is coated.
  5. Cover tray with foil and cook in the oven for 20 minutes. After 20 minutes, remove the foil and cook uncovered for 25 minutes. Baste the chicken using a spoon or brush every 5 or so minutes. With 5 minutes to go, sprinkle over the sesame seeds.
  6. Once golden and crispy, remove from the oven and serve!

Tips:

  • Add in some broccolini, sliced carrot and snow peas in the last 10 minutes of baking for a quick side dish
  • Serve with any grain of choice e.g. brown rice and quinoa cup, rice or noodles for a filling meal
Find more delicious recipes here.

Honey, Apple and Almond Galette

Honey, Apple and Almond Galette Recipe

Honey, Apple and Almond Galette

A delicious flaky and crisp pastry, topped with fresh, sweet apples, this Honey, Apple and Almond Galette recipe is simple enough to make in a pinch for a weeknight dessert, and impressive enough to bring out for guests. 

Get creative and experiment with fruits that are in season. Berries and juicy stone fruits e.g. plums and peaches will work beautifully as well.

Honey, Apple and Almond Galette Recipe

Prep time: 5 minutes

Cook time: 25-30 minutes

Serves: 4

Ingredients:

  • 1 apple
  • 2 tbsp raw almonds, chopped roughly
  • 1 tbsp honey
  • Puff pastry, thawed
  • ½ tsp of ground nutmeg
  • Flour
  • 1 egg, whisked
  • Ice cream to serve

Method:

  1. Preheat your oven to 180 degrees celcius and line a baking tray with baking paper.
  2. Cut your apple in half (from top to bottom), and then in quarters, cutting away the seed also. Thinly slice your apple into half circle shapes, place into a bowl and drizzle over the 1 tbsp of honey. Mix to evenly coat the apple.
  3. Roll out your pastry, dusting with a light layer of flour. Cut out your desired size, and use a rolling pin, a wine bottle or something heavy to roll the pastry a little bit.
  4. Place pastry onto baking tray, and layer over the sliced apple, leaving 2cm around the edges for folding inwards.
  5. After you have placed the apple, sprinkle over the chopped almonds. Fold the pastry edges inwards. Using a pastry brush, brush the whisked egg over the pastry edges (this will make it nice and shiny).
  6. Cook in the oven for 25-30 minutes or until nice and crispy.
  7. Serve with ice cream and a drizzle of honey.

Recipe by Charlotte @TheNuttyGritty

Find more delicious recipes here.

Honey Miso Eggplant

Honey Miso Eggplant

Honey Miso Eggplant

A delicious caramelised honey & miso eggplant recipe. Inspired by a traditional Japanese side dish, Nasu Dengaku. Serve with your choice of protein and rice for a flavourful meal, or as a side dish to whatever you fancy.

The sweet & savoury glaze works really well as a tofu marinade as well. 

Ingredients

  • 1 small eggplant
  • 2 tbsp of miso paste (brown)
  • 1 tbsp mirin
  • 1 tbsp honey
  • 1 tsp soy sauce
  • 1 tsp sesame seeds

Method

  1. Preheat your oven to 180°C
  2. Cut your eggplant in half and score to from side to side, and diagonally from top to bottom. Place the flesh side down on a lightly oiled frying pan.
  3. Leave to fry until lightly golden brown and use tongs to turn over to fry skin side down. Use a heavy pot to squish the eggplant. Cook skin side down until golden.
  4. In the meantime, combine the miso, mirin, honey and soy sauce in a small bowl and mix.
  5. Remove the eggplant from the pan and place into a baking dish. Brush over half to three quarters of the miso marinade and ensure all crevices are covered!
  6. Place eggplant into the preheated oven for 40-45 minutes, brushing over the miso marinade every 20 minutes or so.
  7. Once the eggplant is golden and soft in texture, remove the oven and give it one last brush over with the miso marinade.

Recipe by Charlotte @TheNuttyGritty

Easter Egg Nests

Easter Egg Nests Recipe

Told not to bring anything to Easter lunch or dinner, butttttt… you still want to impress? Say no more. These Easter Egg Nests make a really impressive (but super low fuss) sweet option and make even cuter little Easter gifts for friends and family.
 
Using only 4 ingredients, they are really simple to make and an egg-cellent way to get kids involved.
 
You can use any cooking chocolate you like; dark, milk or white (or even play around with 2 different types). You could even experiment with cornflakes or breaking up some pretzels to replace the puffed rice.
 
Easter Egg Nests Recipe
 
You will need:
  • 1 small packet of mini Easter eggs
  • 1 cup puffed rice
  • 1 block of cooking chocolate (white, dark or milk)
  • a pinch of salt
How to make:
  1. Melt the chocolate on the stove top: bring a small saucepan with 1/2 cup of water to the boil, and once boiling, place a heat proof bowl over the top. Add in the chocolate and a pinch of salt, turn the heat down to a simmer, and melt the chocolate. Stir occasionally.
  2. In the meantime, add the puffed rice into a separate mixing bowl. Pour over the melted chocolate. Mix to combine.
  3. Using a spoon as a measure, spoon out your nests onto a baking tray lined with baking paper. Push down gently in the centre of each nest.
  4. Once all the mixture has been used up, place your nests into the fridge to set for at least 3-4 hours.
  5. Place your mini eggs into and around the nest.

Enjoy!

 

Recipe created by Charlotte @TheNuttyGritty.

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Quick & Easy Snack Plate

Quick & Easy Snack Plate

Strapped for time? Running out of snack ideas? Or haven’t had the time to restock the kitchen? Snack plates could be the solution you’re looking for ✅

Building a snack plate makes for a super simple and satisfying snack. Just pick out some of your favourite snack foods (or the various odds and ends you have in the kitchen) and place them in a container or plate/board. Try to include a source of protein, fat and carbohydrate to make for a satisfying snack. You can prepare it in the morning or the night before so you’ve got a snack plate ready to-go for those busy days!

You can make it as fancy or simple as you desire! Some inspo:

  • Cheese slices or cubes
  • Dips e.g. Hummus, guacamole 
  • Hard boiled egg
  • Deli meat e.g. prosciutto, ham or turkey slices
  • Raw vegetables e.g. cucumber, carrot, capsicums
  • Grainy crackers or crispbreads
  • Fresh or dried fruit e.g. strawberries, apple, prunes
  • Nut and seed mix
  • Yoghurt
  • Muesli or granola bar

Example Snack Plate

Serves: 1 

Ingredients: 

  • 1 apple
  • 1 cucumber, cut into sticks
  • 1 carrot, cut into sticks
  • Handful of seedy crackers 
  • 3 slices of your favourite cheese 
  • 2 tablespoons of dip (or 1 tbsp of two types of dip)
  • A sprinkling of herbs and/or spices 

Method: 

  1. Wash and cut up your fruit and veg. Cut up the cheese and grab a handful of crackers. Place all ingredients on a plate or platter. 
  1. Add the dip to the plate/platter and sprinkle over herbs, such as mint and oregano or spices, like paprika or cumin to add some extra flavour! 
Enjoy!
 

Recipe by Charlotte @TheNuttyGritty

Find more delicious recipe ideas here!