Courgette Ravioli

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Revisiting family favourites

I’ve been revisiting recipes that have been some of my old school recipes and family favourites that were our staples when we got started as clean eaters. I first posted this recipe in 2018; at that time, the kids were fussy, vegetables had to be hidden and disguised, and there was no potential for intense flavours or spice. 

Times (thankfully) have changed, the kids have grown (like man-sized grown), and they now enjoy a wide range of foods. Things like vegetables are enjoyed, spice and chilli are consumed without complaint, and new ingredients are tried without tantrums.

As the kids have grown, they have started to enjoy recipes that they previously turned their noses up at; this is one of those recipes.

Impasta 

Pasta is amazing, it tastes great, but it does come with some unpleasant side effects thanks to the carb overload. If you love ravioli but don’t like all the wheat and carbs that come along with it, you can give this a go. This impasta courgette ravioli takes a little time to make, but it is more than worth the effort.

Freezer meal

Hands up if you are busy. Who is way too tired to get in the kitchen to cook at the end of the day? Definitely not me.

My days are filled with meetings, to-do lists, emails and telling people what to do; by the time I finish work, the last thing I want to do is get stuck into cooking a meal and then cleaning up afterwards. I want to work out and spend some time with Jaime. That is why freezer meals are my favourite solutions to the challenge of a busy life. A few hours on the weekend, and you find yourself with a stack of options for dinner that can be thawed and cooked for a healthy, delicious meal for the family.

Courgette ravioli recipe

Ingredients

  • 4 courgette
  • 300g chicken mince
  • 2 tbsp. olive oil
  • 3 shallots, diced
  • 3 garlic cloves, minced
  • 200g mushrooms diced
  • 6 slices of prosciutto
  • 1 tsp. garlic powder
  • 1/2 tsp. chicken seasoning
Take a large frying pan
Take a large frying pan
Fry off the chicken mince, garlic powder and chicken seasoning
Fry off the chicken mince, garlic powder and chicken seasoning
As the meat cooks break it up.
As the meat cooks break it up.
As the meat cooks break it up.
As the meat cooks break it up.
When the chicken is cooked, remove it from the pan.
When the chicken is cooked, remove it from the pan.
Sauté the shallots and garlic cloves over a medium heat until the shallots soften.
Sauté the shallots and garlic cloves over a medium heat until the shallots soften.
Add the mushrooms.
Add the mushrooms.
Let the mushrooms and shallots soften.
Let the mushrooms and shallots soften.
When the shallots are cooked, add them to the bowl with the chicken.
When the shallots are cooked, add them to the bowl with the chicken.
Chicken, mushrooms and shallots.
Chicken, mushrooms and shallots.
Fry off the prosciutto.
Fry off the prosciutto.
When the chicken is crispy move it to the bowl with the chicken.
When the chicken is crispy move it to the bowl with the chicken.
Add the prosciutto to the chicken.
Add the prosciutto to the chicken.
Mix well.
Mix well.
Use a mandolin to slice the courgettes into long ribbons.
Use a mandolin to slice the courgettes into long ribbons.
Lay down four courgette ribbons in the shape of a cross, create a weave with the ribbons. Spoon the filling into the centre of the courgettes.
Lay down two courgette ribbons in the shape of a cross. Spoon the filling into the centre of the courgettes.
Fold the ends of the courgette up to cover the filling.
Fold the ends of the courgette up to cover the filling.
You will need to use a toothpick to secure the ends of the courgette and keep the ravioli closed.
You will need to use a toothpick to secure the ends of the courgette and keep the ravioli closed.
Repeat with the remaining filling.
Repeat with the remaining filling.
Place the ravioli on a baking tray lined with baking paper or a silicone liner.
Place the ravioli on a baking tray lined with baking paper or a silicone liner.
Bake the ravioli for 20-25 minutes at 200 degrees C/ 400 degrees F.
Bake the ravioli for 20-25 minutes at 200 degrees C/ 400 degrees F.
Remove the picks
Courgette ravioli with cauliflower sauce
Courgette ravioli with cauliflower sauce

Courgette ravioli

  • Servings: 8
  • Rating: ★★★★★
  • Print

If you love ravioli but don't like all the wheat and carbs that come along with it, you can give this a go. This impasta courgette ravioli takes a little time to make but it is more than worth the effort.



Credit: Cath @ easycleaneats

Ingredients

  • 4 courgette
  • 300g chicken mince
  • 2 tbsp. olive oil
  • 3 shallots, diced
  • 3 garlic cloves, minced
  • 200g mushrooms diced
  • 6 slices of prosciutto
  • 1 tsp. garlic powder
  • 1/2 tsp. chicken seasoning

Directions

  1. In a large frying pan fry off the chicken mince, garlic powder and chicken seasoning in the olive oil over a medium heat.
  2. When the chicken is cooked, remove it from the pan.
  3. Put the chicken in a bowl then set it aside.
  4. Sauté the shallots and garlic cloves over a medium heat until the shallots soften.
  5. Add the mushrooms.
  6. When the shallots are cooked, add them to the bowl with the chicken.
  7. Cut the prosciutto slices into cubes.
  8. Fry off the prosciutto until it becomes crispy, when it is cooked add it to the chicken.
  9. Mix the chicken, shallots, garlic and prosciutto together in the bowl.
  10. Split the mixture in half.
  11. Blend half of the mixture in a food processor, you want it to have a paste consistency.
  12. Add the paste mixture back to the rest of the chicken mixture and mix it everything together. 
  13. It should be a very sticky mixture.
  14. Use a mandolin to slice the courgettes into long ribbons.
  15. Lay down two courgette ribbons in the shape of a cross.
  16. Spoon the filling into the centre of the courgettes.
  17. The amount of filling will depend on how large the courgette ribbons are.
  18. Fold the ends of the courgette up to cover the filling; you will need to use a toothpick to secure the ends of the courgette and keep the ravioli closed.
  19. Place the ravioli on a baking tray lined with baking paper or a silicone liner.
  20. Bake the ravioli for 20-25 minutes at 200 degrees C/ 400 degrees F.
  21. Serve with cauliflower sauce.

Nutrition

Per Serving: 193 calories; 12 g fat; 6 g carbohydrates; 14 g protein

Equipment

  • Frying pan
  • Wooden spoon
  • Knife
  • Chopping board
  • Scales
  • Measuring spoons
  • Mandolin or vegetable peeler 
  • Mixing bowl
  • Food processor
  • Spoon
  • Baking tray
  • Baking paper or a silicone liner

Nutritional disclaimer

Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.

Tomato, Spinach & Goat Cheese Omelette

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Master the basics

Eating clean gets a lot easier once you have mastered a few essential recipes. This recipe uses the basic omelette recipe; not like basic unicorn basic, more like beard and flannel basic. Back to the point (which isn’t Unstable unicorns), having basic skills and recipes in your arsenal means you will never be left with only UberEats as your weeknight options. Once you master a basic recipe, the possibilities are endless; this is an example of a possibility.

Seasonal eating

We currently have a vegetable bed bursting with baby spinach; this recipe is an excellent and easy way to use the abundance of green in the garden while making a simple and tasty meal. A quick dash out to the garden is enough to make a filling and fresh breakfast. 

Tomato, spinach and goat cheese omelette recipe

Ingredients

  • 2 eggs
  • 75g goat cheese
  • 1/2 tomato, diced
  • 1 handful of spinach

Instructions

Crack eggs into a mixing bowl and beat them well.

Add a pinch of salt and pepper

Over a low heat, melt the butter in a small frying pan.

When the butter has melted, and the pan is hot pour in the eggs, make sure they are evenly spread in the pan.

When the edges of the egg start to cook, use a spatula to push the egg into the centre of the pan.

Repeat this until most of the egg is set.

Add the goat cheese, tomato and spinach to one side of the omelette.

Fold the other side over the fillings.

When the bottom is golden brown on the underside, it’s ready to serve.

Tomato, spinach and goat cheese omelette

  • Rating: ★★★★★
  • Print

“This



Credit: Cath @ easycleaneats

Ingredients

  • 2 eggs
  • 75g goat cheese
  • 1/2 tomato, diced
  • 1 handful of spinach

Directions

  1. Crack eggs into a mixing bowl and beat them well.
  2. Add a pinch of salt and pepper
  3. Over a low heat, melt the butter in a small frying pan.
  4. When the butter has melted, and the pan is hot pour in the eggs, make sure they are evenly spread in the pan.
  5. When the edges of the egg start to cook, use a spatula to push the egg into the centre of the pan.
  6. Repeat this until most of the egg is set.
  7. Add the goat cheese, tomato and spinach to one side of the omelette.
  8. Fold the other side over the fillings.
  9. When the bottom is golden brown on the underside, it’s ready to serve.

Nutrition

Per Serving:367 calories; 25.9 g fat; 8.4 g carbohydrates; 23.6 g protein

Equipment

  • Mixing bowl
  • Whisk or fork
  • Frying pan
  • Spatula 

Nutritional disclaimer

Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.

Courgette Fries

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Courgette fries

I’ve been getting courgettes from our little plant on the deck for a while now. They have been growing like crazy. I have a few good-sized courgettes hanging out that need to be used before the birds get them. I decided that making some fries was the best way to use them up and make something tasty.

Lower carbs

I like fries, but don’t like the carb coma that usually follows eating them. Whenever possible, I like to swap out the traditional potato fries with something different. These courgette fries have the fantastic combination of soft centres with a crunchy outside thanks to the cheese.

Courgette fries recipe

Ingredients

  • 4 courgettes
  • 1/2 cup parmesan cheese, grated
  • 1/2 tsp. thyme
  • 1/2 tsp. basil
  • 1/4 tsp. garlic powder
  • salt and pepper

Equipment

  • Knife
  • Chopping board
  • Mixing bowl
  • Baking tray
  • Baking paper or a silicone liner 

Nutritional disclaimer

Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.

Banana and coconut cookies

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Something sweet 

Generally speaking, I don’t post a lot of dessert and sweet recipes. It isn’t because I don’t like them; it is more because I don’t make a lot of them. When it comes to making cookies, cakes and desserts what I make for the family rarely last past the day I bake them on. I’m told the family eat everything in one go because they love what I make so much; in reality, I think they are all sweet fiends.

Banana and coconut cookies
Banana and coconut cookies

Morning tea anyone

I work in a place that has a lot of morning tea. Usually, the deal is for you to bring a plate for everyone to share. I try to avoid the grain and sugar-filled offering that usually provided at morning tea, but on occasion, I want something to go with my coffee. These cookies are something I came up with when I had to take something to morning tea and no time to shop before hitting the kitchen. A few very ripe bananas in the fruit bowl and some coconut threads in the cupboards was all I needed to get started.

Quick, easy and versatile

This recipe is quick and easy to make, and the options of what you can add into them are unlimited. All you have to do is decide what extras you want:

  • chocolate chips
  • chopped bacon
  • chopped nuts
  • dried fruit
  • ground cinnamon

Banana and coconut cookies recipe

Banana and coconut cookies ingredients
Banana and coconut cookies ingredients

Ingredients

  • 1 banana
  • 3/4 cup shredded coconut
Place the banana in a bowl
Place the banana in a bowl
Mash the banana with a fork
Mash the banana with a fork
Add the coconut to the pan
Add the coconut to the pan
Mix well
Mix well
Once combined add any additional ingredients
Once combined add any additional ingredients
Mix in the additional ingredients
Mix in the additional ingredients
Ready to make cookies
Ready to make cookies
Take a baking sheet
Take a baking sheet
Take a cookie cutter
Take a cookie cutter
Add one teaspoon of the cookie mixture to the cookie cutter
Add one teaspoon of the cookie mixture to the cookie cutter
Now you have a cookie, repeat with the remaining cookie mixture
Now you have a cookie, repeat with the remaining cookie mixture
Tray of cookies ready for the oven
Tray of cookies ready for the oven
Cookies ready to eat
Cookies ready to eat

Banana and coconut cookie

  • Servings: 20
  • Rating: ★★★★★
  • Print

This recipe is quick and easy to make, and the options of what you can add into them are unlimited. All you have to do is decide what extras you want:



Credit: Cath @ easycleaneats

Ingredients

  • 1 banana
  • 3/4 cup shredded coconut

Directions

  1. Preheat the oven to 180 degrees C/ 350 degrees F
  2. Line a baking tray with baking paper or a silicone liner and set aside.
  3. Place the banana into a bowl and mash it with a fork.
  4. Add the coconut to the banana and mix them together with the fork.
  5. If you want to add anything extra do it now and mix well.
  6. Portion the mixture onto the baking tray using an ice cream scoop or use a cookie cutter and a spoon.
  7. Flatten down the mixture and shape into cookies on the baking tray.
  8. Bake the cookies for 15 to 20 minutes or until they are golden brown.
  9. Remove the tray from the oven and let the cookies cool on a wire rack.

Nutrition

Per Serving: 132 calories; 9 g fat; 14 g carbohydrates; 1.9 g protein

Equipment

  • Mixing bowl
  • Fork
  • Ice cream scoop
  • Baking tray
  • Baking paper or silicone liner 
  • Cooling rack

Nutritional disclaimer

Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.

Kale Pesto

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Pesto that won’t kill me

Stupid nut allergies have prevented me from trying a number of foods over the years that look, smell and no doubt taste amazing. Pesto was one of the things I had wanted to try for years, but as it contains pine nuts it’s been a no go. 

I had a moment of genius (or madness, I can never really tell the difference) and figured that I could replace the pine nuts with something else, after a little trial and error I found a combination that worked.

The verdict 

My taste tester assures me that the flavours are in the same balance as normal pesto made with nuts the only difference is the texture of the sunflower seeds, I suppose I have to take his word for it because I don’t fancy the hospital trip that I would get if I checked. If you don’t have to avoid nuts sub the sunflower seeds for the same amount of pine nuts.

Nut-free pesto

Baby kale everywhere

I recently planted some kale out on my deck and it has grown like crazy. With so much baby kale leaves around I decided to make some pesto with it. The baby kale adds a new dimension of flavour that works well with eggs. Green eggs and ham anyone?

Nut-free kale pesto recipe

Kale pesto ingredients

Ingredients

  • 1/2 garlic clove, chopped
  • 3 handfuls fresh baby kale leaves, picked and chopped
  • 1 handful sunflower seeds, very lightly toasted
  • 1 handful Parmesan cheese, freshly grated
  • 3 tbsp. olive oil
  • Salt and pepper to taste

Instructions

Pound the garlic and the baby kale leaves in a pestle and mortar, or pulse in a food processor. 

Add the sunflower seeds to the mixture and pound or pulse again. 

Add the parmesan and mix with a spoon or do a quick pulse again.

Stir gently and add olive oil or put the food processor on its lowest setting and pour in the oil.

Add a little oil at a time so you don’t drown everything else.

Season to taste.

Add the remaining cheese and oil to your taste and preferred consistency.

The finished pesto should look shiny and a little creamy. 

Nut-free pesto

  • Servings: 10
  • Rating: ★★★★★
  • Print

This nut-free pesto is a great alternative for anyone that has to stay away from tree nuts.



Credit: Cath @ easycleaneats

Ingredients

  • 1/2 garlic clove, chopped
  • 3 handfuls fresh baby kale leaves, picked and chopped
  • 1 handful sunflower seeds, very lightly toasted
  • 1 handful Parmesan cheese, freshly grated
  • 3 tbsp. olive oil
  • Salt and pepper to taste

Directions

  1. Pound the garlic and the baby kale leaves in a pestle and mortar, or pulse in a food processor.
  2. Add the sunflower seeds to the mixture and pound or pulse again.
  3. Add the parmesan and mix with a spoon or do a quick pulse again.
  4. Stir gently and add olive oil or put the food processor on its lowest setting and pour in the oil.
  5. Add a little oil at a time so you don’t drown everything else.
  6. Season to taste.
  7. Add the remaining cheese and oil to your taste and preferred consistency.
  8. The finished pesto should look shiny and a little creamy. The finished pesto should look shiny and a little creamy.

Nutrition

Per Serving: 123 calories; 10.1 g fat; 2.1 g carbohydrates; 6.2 g protein

Equipment

  • Food processor
  • Spatula 
  • Measuring spoons 

Nutritional disclaimer

Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.

Kale chips

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Revisiting family favourites

I’ve been revisiting recipes that have been some of my old school recipes and family favourites that were our staples when we got started as clean eaters. I first posted this recipe in 2015, at that time, the kids were fussy, vegetables had to be hidden and disguised, and there was no potential for intense flavours or spice.
Times (thankfully) have changed, the kids have grown (like man-sized grown), and they now enjoy a wide range of foods. Things like vegetables are enjoyed, spice and chilli are consumed without complaint, and new ingredients are tried without tantrums. As the kids have grown my recipes have changes organically to meet their palates and preferences, I’ve updated this recipe because of that, but fear not, all I have done is make it a little bit better.

Kale chips fresh from the oven and ready for eating

A surprise request

I like kale, I have for a very long time, but green vegetables haven’t always been a favourite in our house. Can you imagine my surprise when Liam, the child that hated all vegetables, one weekend asked out of the blue if he could have some kale chips? I was glad I was sitting down when he asked otherwise I may have fallen over. When Liam asked for them, I was more than happy to make him a nice healthy snack.

A family staple

Since that first request, kale chips have been something of a staple when it comes to snacking. Over the years we have experimented with different flavours for the family, here are a few of our favourites

  • paprika and chilli
  • ginger and lime
  • chipotle and coriander

Kale chips recipe


Ingredients

  • 1 bunch of kale, washed and dried
  • 2 tbsp. olive oil
  • Salt to taste

Kale chips

  • Servings: 4
  • Rating: ★★★★★
  • Print

These kale chips are a healthy snack option that will keep the entire family happy.



Credit: Cath @ easycleaneats

Ingredients

  • 1 bunch of kale, washed and dried
  • 2 tbsp. olive oil
  • Salt to taste

Directions

  1. Preheat the oven to 150 degrees C/ 300 degrees F
  2. Line a tray with baking paper or a silicone liner.
  3. Remove the centre stems and either tear or cut up the leaves.
  4. In a bowl put the oil and salt then add the kale.
  5. Toss everything together in the bowl, so all the leaves are coated in oil.
  6. Spread on a baking tray, you may need to use two, depending on the amount of kale.
  7. Bake at 150 degrees for 15 minutes or until crisp.
  8. Eat them when they are fresh out of the oven otherwise, they get a bit chewy.Eat them when they are fresh out of the oven otherwise, they get a bit chewy.

Nutrition

Per Serving: 94 calories; 7.3 g fat; 6.7 g carbohydrates; 2.2 g protein


Flavours

Here are the ingredient for some alternatives. You can add the extra flavours when you toss the kale in the oil.

  • 1 tsp. paprika and 1/2 tsp. ground chill
  • 1 tsp. ground ginger and 1 tbsp. lime juice
  • 1 tsp. ground coriander and 1/2 tsp. ground chipotle

Equipment

  • Knife
  • Chopping board
  • Mixing bowl
  • Baking tray
  • Baking paper or silicone liner
  • Tongs

Nutritional disclaimer

Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.

Breakfast crunch

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Nut-free please

I am one of those unfortunate people that is allergic to not only peanuts but also tree nuts. When it comes to food options, not having nuts on the menu can be challenging at times and frustrated at others. There are so many foods I would love to try or eat regularly but won’t get the chance thanks to nuts. Not eating nuts doesn’t have to be the end of the world; there are always replacements and alternatives that mean you can have a nut-free option. This recipe is my attempt to create a nut-free version of a usually nut packed recipe.

Nut-free breakfast crunch

My take on granola

I don’t always want a protein shake or eggs for breakfast, at times I want something with a bit more texture and some crunch to start my day. This recipe is ben a staple in our fridge for a long time now, I recently updated this recipe to add in some more variety with the addition of hemp hearts and buckwheat groats. I like to add it to the top of my smoothie bowl or some coconut yoghurt.

Nut-free breakfast crunch

Nut-free breakfast crunch ingredients
Nut-free breakfast crunch ingredients

Ingredients

  • 1 cup pumpkin seeds
  • 1 cup coconut threads
  • 1 cup sunflower seeds
  • 1 cup buckwheat groats
  • 1/2 cup hemp hearts
  • 1/4 cup figs, chopped
  • 2 tbsp. honey
  • 2 tbsp. coconut oil
Toast the hemp hearts
Toast the hemp hearts
Toast the coconut
Toast the coconut
Toast the buckwheat groats
Toast the buckwheat groats
Add the toasted seeds to the chopped figs
Add the toasted seeds to the chopped figs
Toast the sunflower seeds
Toast the sunflower seeds
Add the sunflower seeds
Add the sunflower seeds
Toast the pumpkin seeds
Toast the pumpkin seeds
Mix everything together with the melted coconut oil and honey
Mix everything together with the melted coconut oil and honey
Spread the mixture out on a baking tray
Spread the mixture out on a baking tray
Transfer the mixture to an airtight jar.
Transfer the mixture to an airtight jar.

Breakfast crunch

  • Servings: 15
  • Rating: ★★★★★
  • Print

This seed packed breakfast crunch is an ideal option for breakfast or sprinkled on top of ice cream.


Credit:Cath @ easycleaneats

Ingredients

  • 1 cup pumpkin seeds
  • 1 cup coconut threads
  • 1 cup sunflower seeds
  • 1 cup buckwheat groats
  • 1/2 cup hemp hearts
  • 1/4 cup figs, chopped
  • 2 tbsp. honey
  • 2 tbsp. coconut oil

Directions

  1. Over a medium heat lightly toast the seeds and coconut.
  2. In a small pan heat the coconut oil and honey and mix them together.
  3. While the honey and oil are warming start toasting the seeds.
  4. Take a frying pan and warm it over a medium heat.
  5. Toast each kind of seed individually so you get an even toasting.
  6. Add the toasted seeds and coconut to the oil and honey mixing well.
  7. Add the figs and stir well.
  8. Pour the mix onto a lined baking tray and let it cool.
  9. Break into chunks and store in an airtight container.

Nutrition

Per Serving: 204 calories; 11 g fat; 21 g carbohydrates; 7 g protein

Equipment

  • Saucepan
  • Frying pan
  • Whisk
  • Spatula
  • Baking tray 

Nutritional disclaimer

Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.

Lamb burgers

Leave a comment

Revisiting family favourites

I’ve been revisiting recipes that have been some of my old school recipes and family favourites that were our staples when we got started as clean eaters. I first posted this recipe in 2016, at that time, the kids were fussy, vegetables had to be hidden and disguised, and there was no potential for intense flavours or spice.
Times (thankfully) have changed, the kids have grown (like man-sized grown), and they now enjoy a wide range of foods. Things like vegetables are enjoyed, spice and chilli are consumed without complaint, and new ingredients are tried without tantrums.
As the kids have grown, my recipes have changes organically to meet their palates and preferences, I’ve updated this recipe because of that, but fear not, all I have done is make it a little bit better.
The original suitable be kids, and less developed palates is at the bottom of the post.

Takeaway alternative

We all love a naughty takeaway, but we can all live without the extra calories and the expanding waistlines. You don’t need to live without your takeaway, swap it out for a delicious and healthier fakeaway. I always love a good burger, they are my guilty pleasure. These burgers tick the box for a great burger without too much naughtiness. The crumbled cheese adds a great texture to the burgers and delivers some extra flavour., I love to serve these burgers on a lettuce bun with some cucumber slices.

Lamb burgers recipe

Ingredients

  • 600g lamb mince
  • 3 garlic cloves minced
  • 3 spring onions finely sliced
  • 100g Feta crumbled
  • 1 tbsp. oregano
  • 1 tsp. Lemon juice
  • 1 tsp. Chilli powder
  • 1 tbsp. ground cumin

Take a large mixing bowl. 

Add the spring onions, oregano, chilli powder, ground cumin and garlic.

Sprinkle in the feta and add the lamb mince to the bowl.

With your hands mix together the ingredients so everything is well distributed.

Divide the mixture into 8 portions.

Roll the portions into balls before flattening them out into burger patties.

Lightly oil a frying pan over a medium heat.

Fry the burgers until they are golden brown on each side.

Serve on a lettuce bun with sliced cucumbers and grilled halloumi.

“Lamb

  • Servings: 8
  • Rating: ★★★★
  • Print

These burgers have a crumbly cheese surprise that will make your glad you have a fakeaway for dinner



Credit: Cath @ easycleaneats

Ingredients

  • 600g lamb mince
  • 3 garlic cloves minced
  • 3 spring onions finely sliced
  • 100g Feta crumbled
  • 1 tbsp. oregano
  • 1 tsp. Lemon juice
  • 1 tsp. Chilli powder
  • 1 tbsp. ground cumin

Directions

  1. Take a large mixing bowl.
  2. Add the spring onions, oregano, chilli powder, ground cumin and garlic.
  3. Sprinkle in the feta and add the lamb mince to the bowl.
  4. With your hands mix together the ingredients so everything is well distributed.
  5. Divide the mixture in to 8 portions.
  6. Roll the portions into balls before flattening them out into burger patties.
  7. Lightly oil a frying pan over a medium heat.
  8. Fry the burgers until they are golden brown on each side.
  9. Serve on a lettuce bun with sliced cucumbers and grilled halloumi.

Nutrition

Per Serving: 210 calories; 15.2 g fat; 0.7 g carbohydrates; 16.9 g protein

Equipment

  • Measuring spoons
  • Chopping board
  • Knife
  • Mixing bowl
  • Frying pan
  • Spatula

Lamb burgers recipe

Ingredients

  • 600g minced lamb
  • 3 garlic cloves minced
  • 3 spring onions finely sliced
  • 60g Feta crumbled
  • 1 tbsp. oregano
  • 1 tsp. Lemon juice
  • 1 tbsp. ground cumin

Instructions

  1. In a bowl mix together all of the ingredients by kneading everything together until the ingredients are evenly spread through the meat. 
  2. Divide the mix into 6 and flatten out into burger shapes. 
  3. Cook the burgers over a medium high heat in a frying pan until golden brown on the outside and cheese crumbles.

Nutritional disclaimer

Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.

Crème Brûlée

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Updating as we go

Earlier in 2021, I made the move to relocate and update my website; I’ve been making changes and improving all of the things as I go. This recipe is one of the many things I’ve tried to make better. 

Something for a special occasion

This is the height of opulence in my book, and as such, I tend to crack out crème brûlée for special occasions. I first made this recipe for Jaime and my third anniversary, and it was amazing; even more impressive is that we celebrated our 11th anniversary in late 2021. Time fly’s when you are having all of the fun.

Not as tricky as you think

I always thought that crème brûlée was challenging to make, but the truth is they are straightforward to make. The bonus of making them is they make a big impact on those you put them in front of. This is one of the few recipes on this website that you will find normal white sugar. I tried for a long time and had many failed (burned tasting) attempts at this recipe before I realised I had to use white sugar. It is a minimal amount of sugar on the top of the custard.

Crème Brûlée recipe

Ingredients

  • 500ml double cream
  • 1/4 tsp vanilla powder or 1 vanilla pod
  • 100g coconut sugar
  • 6 egg yolks 
  • 3 tbsp. white sugar

Instructions

In a saucepan, mix together cream and vanilla.

Bring them to the boil.

When the cream comes to a boil, reduce the heat and simmer gently for 5 minutes.

Watch this very closely; the cream can boil over very quickly.

In a separate bowl, beat together egg yolks and sugar together until they are pale and fluffy.

After 5 minutes, bring the cream back to a boil.

Pour a small amount of the cream over the eggs and whisk vigorously.

When the cream has been beaten into the eggs, start to add more.

Slowly pour in the rest of the cream over the eggs, continuously whisking.

Strain the mixture, then pour it into ramekins.

Place the ramekins in a bain-marie.

Bake at 150 degrees C/300 degrees F for 30-35 minutes.

The custard is set but still wobbly in the middle.

Remove bain-marie from the oven and chill the ramekins until needed.

Sprinkle a small amount of sugar over the top of each custard.

Caramelise the sugar before serving.

You can do that would a kitchen blowtorch or under a hot grill. 

Crème Brûlée

  • Rating: ★★★★★
  • Print

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Credit: Cath @ easycleaneats

Ingredients

  • 500ml double cream
  • 1/4 tsp vanilla powder or 1 vanilla pod
  • 100g coconut sugar
  • 6 egg yolks 
  • 3 tbsp. white sugar

Directions

  1. In a saucepan, mix together cream and vanilla.
  2. Bring them to the boil.
  3. When the cream comes to a boil, reduce the heat and simmer gently for 5 minutes.
  4. Watch this very closely; the cream can boil over very quickly.
  5. In a separate bowl, beat together egg yolks and sugar together until they are pale and fluffy.
  6. After 5 minutes, bring the cream back to a boil.
  7. Pour a small amount of the cream over the eggs and whisk vigorously.
  8. When the cream has been beaten into the eggs, start to add more.
  9. Slowly pour in the rest of the cream over the eggs, continuously whisking.
  10. Strain the mixture, then pour it into ramekins.
  11. Place the ramekins in a bain-marie.
  12. Bake at 150 degrees C/300 degrees F for 30-35 minutes.
  13. The custard is set but still wobbly in the middle.
  14. Remove bain-marie from the oven and chill the ramekins until needed.
  15. Sprinkle a small amount of sugar over the top of each custard.
  16. Caramelise the sugar before serving.
  17. You can do that would a kitchen blowtorch or under a hot grill. 

Nutrition

Per Serving:455 calories; 38 g fat; 26 g carbohydrates; 3 g protein

Equipment

  • Saucepan
  • Whisk 
  • Mixing bowl
  • Sieve
  • Ramekins
  • Baking dish
  • Blowtorch

Nutritional disclaimer

Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.

Easy mayo

7 Comments

Years ago, mayo was a high-use item; I think at one point we were using 500g a week. The problem was that the mayo we used contained a considerable amount of sugar, which is not ideal. The solution is to make your own without the sugar.

Make your own

If you are like me and you try to avoid mass-produced processed foods, the best option is to make your own. When you make your own, you control which ingredients you use and how much or how sweet you want it to be. Once you’ve tried making your own and seen how easy it is, you will never go back to store-bought again.

Making it for ourselves

Easy mayo in a jar
Easy mayo

I came across a mayo recipe in a book and decided to give it a go, we all liked it but it’s me so I couldn’t help experimenting and seeing what if would be like using different kinds of mustard.

The winner for me was whole-grain Dijon. It added a nice flavour and a little texture that I liked. What I appreciate most is knowing exactly what went into it. It takes just a few minutes to make, and the taste is fantastic. Once you try it, you’ll likely never go back to store-bought mayo.

Easy mayo

Easy mayo ingredients

Ingredients

  • 1 egg
  • 2 tbsp. lemon juice
  • 1/2 tsp. Dijon mustard
  • 1/2 tsp. apple cider vinegar
  • 1 1/4 cup extra light olive oil

Instructions

Put one cup of oil into something that makes it easy to pour.

Put everything else into the blender or food processor.

Take a blender
Take a blender
Add the egg
Add the egg
Add the vinegar and 1/4 cup of oil
Add the vinegar and 1/4 cup of oil
Add the mustard and let everything hang out
Add the mustard and let everything hang out

Let them come to room temperature together, 30 minutes.

Mix everything together thoroughly so it is well blended.

Give everything a blend together so it is well mixed
Give everything a blend together so it is well mixed
Everything is well blended
Everything is well blended

Now, for the most challenging part, incorporating the remaining 1 cup of oil into the mixture.

Now for the hardest part
Now for the hardest part
incorporating the remaining 1 cup oil into the mixture
Incorporating the remaining 1 cup oil into the mixture slowly

This is the hardest part because it needs to be done slowly, I mean, the slightest drizzle you can manage.

Adding the oil should take 3 minutes
Adding the oil should take 3 minutes

Adding the oil should take 3 minutes; if you do it quicker, it may not work.

The sound of your blender or processor make will change as the closer you get to your mayo being done
The sound of your blender or processor make will change as the closer you get to your mayo being done
The sound of your blender or processor make will change as the closer you get to your mayo being done
Scrape down the sides of the blender

The sound of your blender or processor will change as you get closer to your mayo being ready.

You will end up with a silky and shiny mayo
You will end up with a silky and shiny mayo 

You will end up with a silky, shiny mayo ready to be put in a jar and kept in the fridge.

Ready to be put in a jar and kept in the fridge.
Ready to be put in a jar and kept in the fridge.

Easy mayo

  • Servings: 30
  • Rating: ★★★★★
  • Print

Easy to make, this mayo uses the whole egg and has no extra sugar or nasties.



Credit: Cath @ easycleaneats

Ingredients

  • 1 egg
  • 2 tbsp. lemon juice
  • 1/2 tsp. Dijon mustard
  • 1/2 tsp. apple cider vinegar
  • 1 1/4 cup extra light olive oil

Directions

  1. Put one cup of oil into something that makes it easy to pour.
  2. Put everything else into the blender or food processor.
  3. Let them come to room temperature together, 30 minutes.
  4. Give everything a blend together so it is well mixed.
  5. Now for the hardest part, incorporating the remaining 1/4 cup oil into the mixture.
  6. This is the hardest part because it needs to be done slowly, the smallest drizzle you can manage.
  7. Adding the oil should take 3 minutes; if you do it quicker if may not work.
  8. The sound of your blender or processor make will change as the closer you get to your mayo being done.
  9. You will end up with a silky, shiny mayo ready to be put in a jar and kept in the fridge.

Nutrition

Per Serving: 83 calories; 9.2 g fat; 0.4 g carbohydrates; 0.2 g protein

Equipment

  • Measuring cups
  • Measuring spoons
  • Measuring jug
  • Spatula
  • Blender 

Nutritional disclaimer

Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.