SPICED KALE WITH PINE NUTS

Ahh, the classic side dish. It may not be the main event on your plate, but that doesn’t mean it has to be uneventful and boring! Let me tell you, I have come across one heck of a side dish that I actually ended up eating as my main *guilty*, and holy YUMBALLS it packed a punch! No joke, it was like my tastebuds were singing. This may seem like an exaggeration, but give this recipe a whirl and I promise you’ll see what I mean!

Just look at it. That green! I feel like the real life heart eye emoji.

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INGREDIENTS:
– 1 bunch of kale (de-stemmed & torn into bits)
– 2 Tbsp vegetable oil
– 100g pine nuts
– 3 garlic cloves, finely chopped
– 1/2 tsp chilli flakes
– 1/2 tsp cumin
– 1 tsp ground fennel seed
– 1/2 tsp ground coriander seed

METHOD:
– Heat the oil in a frying pan over medium heat
– Add your pine nuts and toast them until golden, stirring frequently
– Throw in your chilli flakes, cumin, fennel seed, coriander and garlic
– Cook for a few more mins until the garlic becomes golden and the pine nuts are nicely toasted
– Add in your kale leaves, a bit at a time. Stir them all around until all the leaves have wilted
– Season to taste!

Simple. Tasty. Good for you. It doesn’t get much better than this!

If you make this at home, let me know how you go by commenting below or tagging me on social media! Enjoy!

Alix xx

ASPARAGUS, GOATS CHEESE AND SWEET POTATO FRITTATA

When I think of a frittata, my mind automatically takes me back to my living-in-a-dorm University days. On a Sunday night, the canteen would present to us leftovers from the week… in frittata form. Think stodgy, misshapen and strangely brown lumps (drooling yet?). Needless to say, this skewed my opinion on the classic frittata and turned my previous “ooh yum” into a “get it away from me!!”. This was unfortunate as my dad used to make mind-bogglingly delish frittatas at home growing up!

Well, I am pleased to report that my opinion on frittatas has now officially turned back into a “hell yes!”. What restored my faith is this little guy here:

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Asparagus, goats cheese and sweet potato frittata. Asparagus? Yum. Sweet potato? Yummo. Goats cheese? OH SWEET LORD GET IN MY MOUTH. This combination is a dream, and I paired it up with a nice tangy, peppery radish and rocket salad.

I was SO lucky to be plucked from the masses to win a box of fresh veggies from Matt Moran and his restaurant Chiswick here in Sydney. Included were the asparagus spears and radishes, which is what inspired this whole ensemble!

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To recreate this at home (and I highly recommend you do!), you will need:

INGREDIENTS:
– 6 eggs
– 4 spears of fresh asparagus
– 1/2 a sweet potato
– 1/2 tsp salt
– Cracked black pepper (to taste)
– 20g unsalted butter
– Good quality goats cheese or curd
– Fresh parsley

METHOD:
– Preheat grill in the oven to 180°C
– Boil sweet potato in its skin. Once it’s cooked through, drain and put aside to cool
– Once the sweet potato is cool enough to handle, peel the skin off and dice into cubes
– Slice the asparagus spears on an angle (into ~4-5 segments each spear. Remember to chuck the woody bottoms!)
– Place the asparagus in a small saucepan and pour boiling water over the top
– Lightly whisk the eggs with the salt and pepper and chopped parsley (a good pinch)
– Melt the butter in a non-stick pan (be sure not to let the butter brown)
– Pour your egg mixture in, drain your asparagus and then scatter them in the pan along with the sweet potato
– Turn the heat down, and let it cook for a few minutes until the sides set (approx 2-3 mins)
– Place the pan under the grill and allow to cook until the top is nice and golden, and the edges have slightly puffed up
– Ease the frittata out of the pan with a spatula and pop onto a plate – top with goats cheese, extra parsley and cracked black pepper

Et voilà! It’s so incredibly light and simple, but don’t be fooled – it’s mightily delicious.

I hope you enjoy this recipe. Let me know if you whip it up at home!

Alix xx

MATCHA WHITE CHOC CHIP COOKIES

Cookies are the cure all, fix all for any situation. Feeling sad because you spilled your freshly brewed coffee down your favourite sweater first thing on a Monday morning? Cookie. Starving, but there’s nothing in the fridge to eat but mouldy old cheese leftover from girls night 4 weeks ago? Cookie(s). You forgot that it’s your friend’s birthday today? Shit… have a cookie! Or, give one to them (seriously, try this, it’s foolproof). And friends, do I have a cookie recipe to share with you today.

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Matcha White Choc Chip Cookies with Macadamia Nuts. Holy yumballs! Prepare your tastebuds now – these are crispy, sweet, and dare I say, good for you? Okay, that last part may be a bit of a stretch. But honestly, matcha can do some amazing things for you and your bod. If you haven’t heard of this supercharged green powder, let me give you a brief rundown: matcha is the powdered down version of green tea, so instead of just the infused water, you’re consuming the entire green tea leaf. Think of the benefits of green tea, and times it by 100. Boom! Clearer skin, boosted metabolism, increased stamina and mental clarity… the list goes on.

On its own, matcha can be quite bitter and grassy. But, infused with other sweeter things, for example in a latte or as a cookie, it’s absolutely delicious.

Here’s recipe to make these neon bikkies:

Makes: approximately 36 cookies (or 18 GIANT cookies *finger guns*)
Prep: ~15 minutes
Cooking: 15 minutes

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Ingredients:

2 Tbsp Matcha Powder (less if you want a lighter matcha taste!)
1/2 tsp Baking Soda
1 Cup Unsalted Butter (room temperature)
1 Cup Raw Caster Sugar
1/2 tsp of Salt
1 Tbsp Pure Vanilla Extract
2 Large Eggs
2 Cups White Choc Chunks
2 1/4 Cups of Plain Flour
85g Macadamia Nuts (optional)

Method:

  1. Preheat oven to 180°C.
  2. Sift & mix dry ingredients together in a big bowl (flour, baking soda & matcha). Mix until well combined.

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  3. In a separate bowl, beat the butter and sugar together until fluffy and light.
  4. Mix the eggs, vanilla extract and salt into your wet mixture.
  5. Pour in the flour mixture, adding a bit at a time, folding just until the flour has been properly incorporated.
  6. Time to add in your white choc chunks and macadamia nuts (permission to steal a few of your white choc bits).
  7. With a spoon, scoop out the mixture and place onto a tray lined with baking paper. Space the cookie dough blobs about an inch apart from each other, as they’ll expand in the oven!

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  8. Press lightly on each blob with a fork – don’t worry about making them look pretty! We’re going for a nice rustic look here.

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  9. Pop in the oven, and bake for 15 minutes, or until they begin to go slightly golden in colour. If you want the cookies even greener, you could sacrifice a minute or two off the overall bake time!
  10. Kitchen dance break. Time to finally lick the spoon!
  11. Once done, place your cookies onto a wire rack to cool completely before storing in an air-tight container.
  12. Enjoy!

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Fun Fact: the first time I made these, I didn’t realise my kitchen was sans egg beaters and a cooling rack. It took hours and literal sweat and tears to whisk that butter and sugar until light and fluffy. Totally worth it. Oh, and turns out an oven rack can absolutely double as a cooling rack. Nifty.

Let me know if you give these a go!

Alix xx