Recipes

Mains, Autumn, Vegetarian Hannah Titmarsh Mains, Autumn, Vegetarian Hannah Titmarsh

Broccolini and Chilli Spaghetti with Pangrattato

The perfect vegetarian dish for spaghetti lovers.

Recipe

Preheat the oven to 180°C.

Tear bread into small pieces, place on a baking tray and drizzle with 1 tablespoon oil. Bake for about 10 minutes until golden and crisp. Remove from the oven and allow to cool completely. Place in a food processor with one-third of the garlic and 1/2 cup parsley. Pulse to form coarse crumbs then set pangrattato aside.

Cook pasta in a large pan of boiling salted water to packet instructions, adding broccolini for the final 1 minute of cooking time. Drain.

Meanwhile, heat the remaining oil in a large frypan over medium heat. Add chilli, zest and remaining garlic, then cook, stirring, for 30 seconds until fragrant. Add drained broccolini and pasta and toss to combine, then stir through the remaining parsley and half the parmesan.

Divide pasta among warm bowls, then sprinkle with pangrattato and remaining parmesan and serve with lemon wedges and extra chilli if you like it spicy!

Ingredients

4 SLICES SOURDOUGH BREAD

2 TBSP OLIVE OIL

3 GARLIC CLOVES, FINELY CHOPPED

1 CUP FLAT-LEAF PARSLEY, ROUGHLY CHOPPED

500G SPAGHETTI

2 BUNCHES BROCCOLINI, TRIMMED, HALVED

1 LONG RED CHILLI, DESEEDED, FINELY CHOPPED

GRATED ZEST OF 2 LEMONS, PLUS WEDGES

1 CUP (80G) GRATED PARMESAN

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Mains, Autumn, Vegetarian Hannah Titmarsh Mains, Autumn, Vegetarian Hannah Titmarsh

Minestrone served with Parmesan Toast

A hearty, delicious Sunday night winter meal.

Recipe

Heat a large saucepan over high heat. Add the oil, onion, garlic, carrot, celery and fennel and cook for 4-5 minutes or until tender. Add the tomato, stock and water, reduce the heat to low, cover with a lid and simmer for 35 minutes. Stir through the beans, salt and pepper and cook for a further 5 minutes or until the beans are tender. 

Just before serving, brush the sourdough slices (2 per person) with olive oil. Grate Parmesan cheese to cover each slice generously and sprinkle with salt and pepper. Grill for 2-3 minutes or until grilled to your liking. Ladle minestrone into bowls and serve with warm Parmesan toast.  

Ingredients

2 TABLESPOONS OLIVE OIL

1 BROWN ONION, PEELED AND CHOPPED

2 CLOVES GARLIC, CRUSHED

1 CARROT, PEELED AND CHOPPED

1 STALK CELERY, TRIMMED AND CHOPPED

1 BULB BABY FENNEL, CHOPPED

2 X 400G CANS CHOPPED TOMATOES

1 LITRE (4 CUPS) CHICKEN STOCK

2 CUPS (500ML) WATER

100G GREEN BEANS, TRIMMED AND CHOPPED

1 X 400G CAN WHITE (CANNELLINI) BEANS, DRAINED SEA SALT AND CRACKED BLACK PEPPER

1 X LOAF OUR SOURDOUGH THINLY SLICED

GRATED PARMESAN CHEESE

OLIVE OIL TO BRUSH ON BREAD

SALT AND PEPPER

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Mains, Autumn, Lamb Hannah Titmarsh Mains, Autumn, Lamb Hannah Titmarsh

Cumin-roasted lamb with Pumpkin Mash and Charred Broccoli 

A beautiful Sunday night winter meal.

Recipe

Preheat the oven to 200°C (390°F)

To make the pumpkin mash, place the pumpkin and potato in a large saucepan of cold salted water. Bring to the boil and cook for 10-12 minutes or until tender. Drain and return to the saucepan. Add the butter and cream and mash until smooth. Add the ground cumin, coriander, salt and pepper and stir well to combine. Set aside and keep warm.

Cook the broccoli florets until just tender and set aside to char on a cast iron grill plate (or BBQ) just before serving.

Place the cumin seeds, salt and pepper into the bowl of a small food processor and process until the mixture is just combined.  Brush the lamb with the oil and rub with three quarters of the cumin mixture. 

Place the lamb on a baking tray and bake for 15-20 minutes for medium-rare or until cooked to your liking.

Serve the lamb with the pumpkin mash, charred broccoli and the remaining cumin mixture. 

Ingredients

2 TEASPOONS CUMIN SEEDS

1 TABLESPOON SEA SALT

CRACKED BLACK PEPPER

2 X 400G LAMB RACKS

OLIVE OIL FOR BRUSHING

PUMPKIN MASH

1KG BUTTERNUT PUMPKIN, PEELED AND CHOPPED

500G SEBAGO POTATOES, PEELED AND CHOPPED

50G BUTTER

¼ CUP DOUBLE THICK CREAM

½ TEASPOON GROUND CUMIN

½ TEASPOON GROUND CORIANDER

SEA SALT AND CRACKED PEPPER

BROCCOLI

1 HEAD OF BROCCOLI CUT INTO FLORETS

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Mains, Autumn, Vegetarian Hannah Titmarsh Mains, Autumn, Vegetarian Hannah Titmarsh

Pesto Pasta with Autumn Greens

A beautiful week night dinner, filled with colour and flavour!

A beautiful week night dinner, filled with colour and flavour!

Recipe by GH Nutrition

Ingredients

1.5 cups basil leaves 

1 cup spinach leaves 

3 garlic cloves 

1⁄2 cup parmesan 

1⁄4 cup pine nuts 

1⁄2 cup extra virgin olive oil 

Salt and pepper to taste 

4 serves of spaghetti 

1/3 cup extra pine nuts for toasting 

Handful green beans 

2 bunches broccolini 

3 cups baby spinach leaves 

150ml cream 

Juice of 1⁄2 lemon 

 

Equipment

food Processor

2 x pots

Medium Pan

Recipe

To make the pesto, add the basil, spinach, garlic, pine nuts, parmesan and olive oil into a food processor. Blend until it forms into a smooth paste. Add more olive oil if you prefer a looser style pesto.

Put a large pot of water on boil with a good pinch of salt. Once boiling, add the pasta and cook following the packet instructions or until al dente. Drain once cooked. 

In another pot of boiling water, add the green beans and broccolini. Boil for 4-6 minutes for a crunchy but tender texture. Strain once cooked. 

Heat the pesto in a medium pan. Once simmering, add the cream and stir until well combined. 

Add the spinach, green beans, broccoli and pasta to the pesto sauce. Stir until well combined. Season with salt and pepper to taste and juice of 1⁄2 lemon.

In a small pan, toast the remaining pine nuts until slightly golden. 

Serve the pesto pasta, adding the golden pine nuts and drizzle with olive oil on top. 

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Mains, Winter, Pork Hannah Titmarsh Mains, Winter, Pork Hannah Titmarsh

Orecchiette with Sausage and Cavolo Nero

This sausage and cavolo nero pasta makes for a simple and hearty weeknight meal that even the kids will love.

This sausage and cavolo nero pasta makes for a simple and hearty weeknight meal that even the kids will love.

Recipe by GH Nutrition

Ingredients

1/4 cup Extra Virgin olive oil

1 brown onion, diced

3 garlic cloves, finely chopped

6 sage leaves, plus extra to serve 

Pinch of dried chilli flakes, plus extra to serve 

300g pork and fennel sausages, casings removed

400g canned crushed tomatoes

150g cavolo nero (1 bunch), stems removed, washed and roughly chopped

3 cups dried orecchiette 

Grated parmesan, to serve

Sea salt and freshly ground black pepper, to serve

 

Equipment

Large Saucepan

Large Frypan

Small Frypan

Recipe

Heat olive oil in a large frying pan over medium heat. Add the onion and cook, until soft. Add garlic, sage and dried chilli and cook for 1-2 minutes, until fragrant. Increase heat to high and add the sausages. Break up the meat with the back of a wooden spoon and cook for 3-4 minutes, until cooked through. If dry, add a splash of water. Add the tomatoes, plus ½ cup water, and simmer for 5 minutes. Stir through the cavolo nero and cook, over low heat, for a further 15 minutes. Season to taste.  

In a small frypan, fry the sage leaves reserved for garnish in olive oil. Set aside. Meanwhile, cook the pasta in a large saucepan of boiling water until al dente. Drain the pasta, reserving 1 cup of cooking water.  

Once the pasta is cooked, increase the heat of the frypan to medium and when bubbling, add the pasta and some of the reserved cooking water. Cook for 1-2 minutes. If the sauce is dry, add more of the water. Serve with a generous amount of parmesan, fried sage leaves and extra chilli flakes. 

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Mains, Winter, Vegetarian Hannah Titmarsh Mains, Winter, Vegetarian Hannah Titmarsh

Miso Corn and Potato Soup

The flavour of miso is a delicious addition to this simple corn and potato soup.

The flavour of miso is a delicious addition to this simple corn and potato soup. Creamy, hearty, yet packed with plenty of vegetables, this is one soup we recommend adding to your repertoire.

Recipe by GH Nutrition

Ingredients

2 tbsp Extra Virgin olive oil

3 cloves garlic, minced

1 brown onion, diced

2 stalks celery, thinly sliced

2-3 medium potatoes (400g), washed and diced (keep skin on for extra fibre)

4 cups salt reduced vegetable stock

1 tbsp white miso paste

3 corn cobs, kernels removed, reserve 1/2 cup for serving

1 cup milk

Salt and freshly ground black pepper, to taste

Fresh coriander leaves, to serve

1 red chilli, finely sliced, to serve

1 fresh lime, quartered, to serve 

 

Equipment

Large Saucepan

Recipe

Place oil in a large saucepan over medium heat. Add garlic, onion and celery and cook for 4-5 minutes, until softened.  

Add potatoes, stock and miso paste and stir to combine. Cook for 20 minutes, or until the potatoes are tender. Pour half the soup into a blender and blitz until a creamy consistency. Pour back into the pan and stir through. Stir in corn and milk and cook for 10 minutes. Season to taste.  

Serve into bowls and garnish with coriander, chilli and a squeeze of lime. 

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Mains, Beef, Winter Hannah Titmarsh Mains, Beef, Winter Hannah Titmarsh

Homemade Sausage Rolls

Sausage rolls are the epitome of a good Aussie get together or celebration.

Sausage rolls are the epitome of a good Aussie get together or celebration. This homemade version has added vegetables and a hint of spice. Once you bite into that crunchy pastry, you know that these little delights will become your all-time favourite party food or a school lunch box option.

Recipe by Ang Quinlan from GH Nutrition

Ingredients

5 sheets of puff pastry

500 grams beef sausage mince 

1 large zucchini, grated

1 large carrot, grated

1 large potato, grated

1 generous tablespoon of finely chopped flat leaf parsley

Salt and pepper, to taste

½ teaspoon dried chilli flakes

½ teaspoon smoked paprika

1 tablespoon good quality tomato relish (available from Deli Planet)

1 egg (to brush the pastry)

 

Equipment

BAKING TRAY

Recipe

Thaw the pastry on your bench in its package.

Heat oven at 180 degrees. Line baking trays with grease proof paper. 

Grate zucchini, carrot, and potato. Squeeze excess juice from the vegetables after you grate each one (the less liquid the better for the pastry). Place in large bowl. 

Add the sausage mince, chopped parsley, salt, pepper, chilli flakes, paprika and relish to the grated vegetables and mix well.

Place puff pastry on the bench and cut each sheet in half (vertically). You will have two rectangle halves. 

Place the mixture down the centre of each half (width of about 1 – 1.5 cm). 

Roll pastry over the mixture to form a log (ensure the join is underneath). Cut into desired lengths (in half or quarters).

Place pieces onto large lined baking trays, ensuring you leave room between pieces.

Beat egg, and using a pastry brush, brush each piece with the egg mixture.

Place in oven and bake for 40 – 45 minutes until golden brown.

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Mains, Summer, Beef Hannah Titmarsh Mains, Summer, Beef Hannah Titmarsh

Spiced Beef Brisket Tacos

There is nothing better than the aromas emanating from your slow cooker while this lightly spiced brisket is bubbling away!

There is nothing better than the aromas emanating from your slow cooker while this lightly spiced brisket is bubbling away! Cook this delicious and tender meat overnight, then all you have to do is grab your choice of salad, soft taco wraps and assemble!

Recipe by Ang Quinlan from GH Nutrition

Ingredients

500 - 600 grams beef brisket

1 tablespoon olive oil

Rub:

1 tablespoon dry chilli flakes

½ teaspoon cayenne pepper

½ teaspoon smoked paprika

½ celery salt

1 teaspoon cumin

1 teaspoon ground coriander

Salt and pepper to taste

4 cups beef stock

2 tablespoons apple cider vinegar

 

Equipment

SLOW COOKER

LARGE FRYPAN

Recipe

Rub the dry chilli, cayenne, smoked paprika, celery salt, cumin and coriander over the meat and rest for two hours or overnight.

Turn on slow cooker to high. Add beef stock, apple cider vinegar, salt, and pepper.

Heat large pan over medium heat and add oil. Sear the meat each side until golden and add brisket. Cook for 7 – 8 hours, until the meat is tender and falls apart.

Pull brisket with two forks and serve with soft tacos, your choice of salad and a creamy dressing.

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Mains, Summer Hannah Titmarsh Mains, Summer Hannah Titmarsh

Mediterranean Picnic Cob

This tasty picnic cob is made the night before required and can be adjusted to your taste and limited only your imagination

This tasty picnic cob is made the night before required and can be adjusted to your taste and limited only your imagination. This Mediterranean version is packed with grilled and roasted vegetables, layers of salami, ham, and soft goat’s cheese sourced from your favourite Deli. This loaf is also a great school box lunch option.

Recipe by Ang Quinlan from GH Nutrition

Ingredients

1 round cob loaf

6 slices salami (from Deli Planet)

6 slices leg ham (from Deli Planet)

3 large slices roasted capsicums, finely sliced (from Deli Planet)

6 slices roasted eggplant (from Deli Planet) 

1 packet goats’ cheese 

3 cornichons sliced

1 cup baby spinach leaves

1 cup sundried tomatoes

1 tablespoon spiced saucy jam (see website for recipe or a chutney, available from Deli Planet)

 

Equipment

WOODEN BOARD

Recipe

Slice the top off the cob loaf. Scoop out the soft bread leaving a thin shell. Spread spiced saucy jam or chutney of your choice over the bread.

Layer the cob with the meats, cheese, spinach, and roasted vegetables. Replace the top of the loaf and press down. Wrap the cob firmly in cling wrap. 

Weigh down the cob with a wooden board (needs to be pressed) and refrigerate overnight.

Slice into thick wedges and serve.

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Mains, Spring, Veg Hannah Titmarsh Mains, Spring, Veg Hannah Titmarsh

Roasted Vegetable Pie with Spiced Saucy Jam

This layered vegetable pie can be made the day before your event and can be eaten hot or cold.

This layered vegetable pie can be made the day before your event and can be eaten hot or cold. Pop it into your picnic basket for a casual outdoor lunch or heat it at home for a family dinner. Slice it into chunky wedges, add a hint of spiced saucy jam and you have a healthy and impressive meal your whole family will love. (GF)

Recipe by Ang Quinlan from GH Nutrition

Ingredients

3 large potatoes, peeled and thinly sliced

1 large carrot, peeled and thinly sliced (lengthways)

1 large sweet potato, peeled and thinly sliced

½ butternut pumpkin, thinly sliced

2 large zucchinis, thinly sliced longways

1 roasted red capsicum (from your Deli)

1 eggplant, thinly sliced

1 cup baby spinach leaves

½ cup grated cheddar cheese

Olive oil, to drizzle

2 eggs

½ cup cream

1 teaspoon dried chilli flakes

Salt and pepper, to taste

2 teaspoons paprika

1 tablespoon chopped parsley

Spiced Saucy jam:

1 tablespoon olive oil

3 bird’s eye chillies, roughly chopped

1 green chilli, roughly chopped

1 red onion, chopped

1 teaspoon grated ginger

1 red capsicum, roughly chopped

3 large tomatoes, roughly chopped

1 lime freshly, squeezed

1 kaffir lime leaf

1 tablespoon salt

Pepper, to taste

¼ cup brown sugar

1 tablespoon caramelised balsamic dressing

¼ teaspoon cayenne pepper

1 cup water

¼ cup white wine vinegar

 

Equipment

24 cm springform tin

Recipe

Heat oven at 180 °C. 

Line a springform tin with two pieces of baking paper.

Place potatoes, carrots, sweet potato, pumpkin, zucchini’s, and eggplant slices on baking trays. Drizzle with olive oil, sprinkle with paprika, and season generously with salt and pepper. Bake in oven for about 20 – 25 minutes until vegetables are soft. Set aside to cool.

Whisk eggs, add cream, chilli flakes, parsley and one teaspoon of paprika, mix thoroughly and set aside.

Layer the vegetables, starting with a layer of potatoes as the base, ensuring the pie looks colourful with each layer. Add spinach leaves at about halfway through the layers. Top with grated cheese.

Press the vegetables firmly down in the springform tin. Pour the cream mixture over the vegetables and bake in the oven for 50 – 60 minutes. It is cooked when a skewer is inserted and is removed cleanly.

Slice into wedges and serve with spiced saucy jam.

Spiced Saucy jam

Heat olive oil in a saucepan over a low heat. Add onion and ginger and cook until translucent.

Add remaining ingredients and cook off for about 50 – 60 minutes until all ingredients have collapsed. Stir occasionally. Remove kaffir lime leaf once cooked.

Pour ingredients into a blender and blend until well combined or leave chunky if desired. 

Return saucy jam to the saucepan and reduce liquid for about 15–20 minutes until mixture thickens.

Pour into a sterilised jar and cool. (Will keep refrigerated for approximately three to four weeks).

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Mains, Summer, Turkey Hannah Titmarsh Mains, Summer, Turkey Hannah Titmarsh

Turkey Breast Bon Bon with Spicy Plum Sauce

This Turkey Bon-Bon is perfect for either a traditional hot Christmas lunch served with roasted vegetables, or a casual get together accompanied by a crunchy slaw.

This Turkey Bon-Bon is perfect for either a traditional hot Christmas lunch served with roasted vegetables, or a casual get together accompanied by a crunchy slaw. Either way, your guests will love this twist on turkey.

Recipe by Ang Quinlan from GH Nutrition

Ingredients

1 x 500 grams turkey breast (skinned and boned)

1 Packet Filo pastry (fresh)

120 grams butter, melted

Poppy seeds or sesame seeds (optional)

Spicy Plum Sauce:

40 grams butter

1 clove crushed garlic (optional)

1 teaspoon grated fresh ginger

4 spring onions, finely chopped

½ cup plum jam

½ cup whole cranberry sauce

1 bird’s eye chilli finely chopped, (remove seeds for less heat)

2 tablespoons sweet chilli sauce

2 tablespoons dry sherry

 

Equipment

Large BAKING TRAY

Small Saucepan

Recipe

Heat oven at 180 °C. 

Line a large baking tray (to fit the turkey breast) with baking paper.

Place turkey breast on a flat surface.

Slice the turkey breast in half lengthways.

Cover the first piece of turkey breast with baking paper and gently pound the breast with a meat mallet to an even thickness (about 1 – 2 cm).

Melt the butter in a small saucepan or microwave.

Lay one sheet of filo pastry on a clean flat surface and brush with the melted butter. Place another sheet of Filo Pastry on top and brush with melted butter. Continue this process five times.

Place the flattened turkey breast on one end of the filo pastry and with both hands roll the turkey breast and pastry to form a roll. Fold the ends of the filo to form a bow shape (like a bon-bon).

Place the turkey breast on the baking tray. Brush with remaining melted butter (add poppy or sesame seeds if desired).

Repeat the above process with the second piece of turkey breast.

Bake in pre heated oven for 35 - 45 minutes (until golden brown and cooked through).

Slice into thick pieces and serve with spicy plum sauce.

Spicy Plum Sauce

Melt butter is a saucepan over medium heat, add garlic, ginger, spring onions and bird’s eye chilli. Cook for 1 - 2 minutes until softened.

Add remaining ingredients and cook for a further 15 – 20 minutes mixing thoroughly until combined.

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Mains, Summer, Pork Hannah Titmarsh Mains, Summer, Pork Hannah Titmarsh

Christmas Kassler with Honey & Wholegrain Mustard

Kassler is a smoked loin of pork which is tender, full of flavour, has little fat and is already delicately cooked.

Kassler is a smoked loin of pork which is tender, full of flavour, has little fat and is already delicately cooked. Served with a delicious honey and wholegrain mustard glaze, the Kassler will become your favourite Christmas traditional meat easily prepared in minutes.

Recipe by GH Nutrition.

Ingredients

500 – 600 grams Kassler

6 tablespoons good quality local honey

5 tablespoons wholegrain mustard

 

Equipment

Large BAKING TRAY

Recipe

Heat oven at 180 °C.

Combine honey and wholegrain mustard together in a small bowl. Set aside. (Can be served warm or cold).

Score the top of the Kassler fat with a sharp knife into a diamond pattern.

Place the Kassler onto a large baking tray and brush honey and mustard mixture evenly over the surface of the meat.

Place the Kassler in the oven for 20 to 30 minutes until it is warmed through and golden in colour.

Slice thinly and serve with extra honey and mustard mixture.

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Mains, Winter, Chicken Hannah Titmarsh Mains, Winter, Chicken Hannah Titmarsh

Chermoula Spiced Lamb Shoulder with Orange & Mint Couscous Salad

Enjoy the taste of spring with our show-stopping chermoula spiced lamb recipe!

Enjoy the taste of spring with our show-stopping chermoula spiced lamb recipe!

Adding the orange and mint couscous salad makes it a deliciously simple meal to be shared with company.

Recipe by GH Nutrition.

Ingredients

2kg leg of lamb 

1/4 cup extra-virgin olive oil 

Large sweet potato, skin on, halved and cut into half-moons 

2 carrots, skin on, halved and cut into half-moons 

2 tbsp extra-virgin olive oil, to drizzle over vegetables 

2 x 400g cans chickpeas, drained, rinsed 

70g chermoula spice

Mint & Couscous Salad:

400g couscous 

2 tbsp extra-virgin olive oil, for the couscous 

400ml boiling water 

4 oranges 

1/4 cup extra-virgin olive oil, for the salad 

2 + 1/2 tbsp caramelised balsamic vinegar 

1/2 tsp ground cinnamon 

3/4 cup finely chopped dates 

1/2 cup slivered almonds, toasted 

1/2 bunch fresh mint, leaves picked, to serve

 

Equipment

Large Roasting Pan

Recipe

Pre-heat oven to 180 degrees Celsius. Place lamb in a large roasting pan, drizzle over olive- oil and rub 3/4 of the chermoula seasoning all over to coat. Roast in the oven for 2.5 hours.

With 1 hour remaining for the lamb, add the sweet potato and carrots to the pan and drizzle over olive oil and the remaining seasoning. Toss to coat. With 5 minutes remaining, add the chickpeas to the roasted vegetables to warm through. Once cooked, take out of the oven, cover the lamb in foil and let rest for 10 minutes before carving.

While the lamb is cooking, begin the couscous. Add the couscous, oil and water in a bowl. Stir and cover with foil and stand for 2 minutes. When the liquid is absorbed, fluff with a fork. 

Meanwhile, for the mint and orange salad, juice 1 orange. Peel and cut remaining oranges into 1cm pieces. Combine with juice and all remaining ingredients, and season with sea salt and cracked black pepper. Refrigerate until ready to use. When ready to serve, add to couscous and stir to combine. Top with mint leaves.

Transfer lamb to a large serving bowl. Arrange sweet potato and chickpeas in a bowl. Serve with the mint and orange couscous salad.

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Mains, Winter, Chicken Hannah Titmarsh Mains, Winter, Chicken Hannah Titmarsh

Hearty Chicken and Vegetable Soup

Hearty Chicken and Vegetable Soup

Recipe by GH Nutrition.

Ingredients

2 tbsp extra-virgin olive oil

1 brown onion, diced

3 garlic cloves, crushed

2 large carrots, skin left on, diced

2 zucchini, diced

2 celery sticks, diced

1 swede, skin left on, diced

1.5 cups dry soup mix, rinsed and drained

8 cups salt-reduced chicken stock

1kg chicken legs

Sea salt and cracked black pepper

Fresh sourdough, to serve

 

Equipment

Large Saucepan

Recipe

Heat oil in a large saucepan over medium heat. Add onion and garlic. Cook, stirring for 2 minutes or until soft.  

Add carrot, zucchini, celery and swede. Cook for 2 minutes.

Stir in soup mix, stock, chicken and 1 cup water. Increase heat to high and bring to the boil.

Once boiling, reduce heat to low and simmer, partially covered, for 1 hour or until tender.

Remove chicken legs from the soup and allow to cool. Shred the meat from the bones and add back to the soup.

Season with sea salt and cracked black pepper.

Serve with warm, fresh sourdough.

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Mains, Vegetarian, Winter Hannah Titmarsh Mains, Vegetarian, Winter Hannah Titmarsh

Thai Pumpkin and Chickpea Curry

This Thai Pumpkin and Chickpea Curry makes for a hearty vegetarian meal on these cold Canberra nights.

This Thai Pumpkin and Chickpea Curry makes for a hearty vegetarian meal on these cold Canberra nights.

Recipe by GH Nutrition.

Ingredients

500g Japanese or Queensland Blue Pumpkin, cut in half wedges, seeds removed and skin on

1 tbsp extra-virgin olive oil

1 medium brown onion, diced

1/4 cup Thai yellow curry paste

400mL light coconut milk

1 tbsp fish sauce

400g tin chickpeas, drained and rinsed

1 dozen cherry tomatoes, washed

Large handful of baby spinach leaves, rinsed

Fresh coriander leaves, roughly chopped, to garnish

1 long red chilli, thinly sliced, to garnish

Steamed white rice, to serve

 

Equipment

Oven Tray

Large Frypan

Recipe

Pre-heat oven to 180 degrees celsius. Place the pumpkin on an oven tray lined with baking paper and lightly season with olive oil, salt and pepper. Place in the oven for approximately 50 minutes, or until tender.

With 20 minutes to go, prepare the rice. Place 1 cup rice in a saucepan and add 1.5 cups water. Bring to the boil. Reduce heat and simmer covered for 15 minutes. Remove from heat and stand covered for 5 minutes.

Once you get the rice on, heat oil in a large frypan over medium-high heat. Add onion and cook for 5 minutes, until soft. Add curry paste and cook for 1 minute or until fragrant. Add chickpeas and cook for 2 minutes. Reduce heat and add coconut milk and fish sauce. Add tomatoes and stir. Let simmer for 5 minutes. Add spinach and cook until wilted.

Remove cooked pumpkin from oven and place on a plate with the curry and rice. Garnish with coriander leaves and chilli. 

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Mains, Vegetarian, Autumn Hannah Titmarsh Mains, Vegetarian, Autumn Hannah Titmarsh

Roast Tomato & Basil Soup

Slow-roasted tomato and basil soup made with fresh tomatoes, garlic, olive oil, thyme and basil is a delicious and flavourful way to kick-off soup season!

Slow-roasted tomato and basil soup made with fresh tomatoes, garlic, olive oil, thyme and basil is a delicious and flavourful way to kick-off soup season! You won’t want to go back to the canned stuff after you try this homemade recipe.

Recipe by GH Nutrition.

Ingredients

1kg truss tomatoes, cut into quarters

½ bulb garlic, cloves separated, skin on

5 fresh thyme sprigs, keep stalks

2 tbsp extra-virgin olive oil

Pinch of sea salt

Pinch of ground black pepper

1L salt-reduced vegetable stock

1 bunch fresh basil leaves, reserve some for garnish

Fresh sourdough or crusty bread, to serve

 

Equipment

Oven Tray

Medium Saucepan

Recipe

Pre-heat oven to 200 degrees celsius. Put tomatoes, garlic and thyme in a large oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Toss and place in the oven for 30 minutes or until tomatoes are soft.  

Once cooked, remove from the oven and allow to cool slightly. Remove thyme stalks and garlic skins by squeezing garlic out from the skin.

Transfer the tomatoes, garlic and any juices to a medium saucepan. Add veggie stock. Bring to the boil and let simmer for 20-25 minutes or until tomatoes start to break down. Take off the heat and add basil leaves.

Using a stick blender, blend until smooth. Put the saucepan back on low heat uncovered and simmer gently for 20 minutes until soup slightly thickens.

Serve in bowls and garnish with reserved basil leaves, cracked black pepper and fresh sourdough.

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Mains, Vegetarian, Spring Hannah Titmarsh Mains, Vegetarian, Spring Hannah Titmarsh

Leftover Roast Veggie Frittata Muffins

This recipe makes for a healthy lunch or snack and is a brilliant way to use up leftover roast veggies from dinner.

This recipe makes for a healthy lunch or snack and is a brilliant way to use up leftover roast veggies from dinner.

Recipe by GH Nutrition.

Ingredients

6 free-range eggs

1/2 cup milk

1+1/2 cups leftover roast veggies, diced i.e. sweet potato, pumpkin, capsicum, red onion, zucchini

1 handful of baby spinach, chopped

1/2 cup goat's cheese, crumbled

1/4 cup pepitas

1/4 cup chives, chopped

Sea salt and cracked black pepper, to season

 

Equipment

12 Cup Muffin Tray

Recipe

Preheat a fan-forced oven to 180 degrees celsius. Line a 12-cup muffin tray with muffin cases.

In a large mixing bowl, beat the eggs and milk. Season with salt and pepper.  

At the base of the muffin cases, add a mix of the leftover roast veggies (fill to halfway). Top with the egg mixture and sprinkle over the spinach leaves, goat's cheese, pepitas and chives.  

Bake for 25-30 minutes, or until cooked through in the centre.

Once cooked, remove from oven and place on a rack to cool.  

I love to serve mine with a small side salad, including spinach leaves, cherry tomatoes, pepitas, goat’s cheese and a drizzle of caramelised balsamic vinegar!

Muffins can keep in the fridge for up to 4 days or in the freezer for up to 3 months.  

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Mains, Vegetarian, Spring Hannah Titmarsh Mains, Vegetarian, Spring Hannah Titmarsh

Mexican Stuffed Sweet Potatoes

Going meat-free never looked or tasted so good.

Going meat-free never looked or tasted so good. Full of colour and flavour, this simple recipe makes for the perfect midweek meal.

Recipe by GH Nutrition.

Ingredients

4 small sweet potatoes, skin left on

Extra-virgin olive oil

1 small red onion, diced

1 capsicum, deseeded, diced

1 can black beans, rinsed and drained

1 can kidney beans, rinsed and drained

3 garlic cloves, crushed

1 tsp ground cumin

1 tsp ground coriander

1 tsp paprika

1 tsp chilli flakes

2 limes, juiced

1 x 420g corn kernels, drained and rinsed

1 avocado, cut into small cubes, to serve

1 cup coriander leaves, to serve

200g Greek yoghurt, to serve

Lime wedges, to serve

 

Equipment

Baking Dish

Large Frypan

Recipe

Preheat a fan-forced oven to 200 degrees celsius. 

Line a large baking dish with baking paper and place on sweet potatoes. Lightly drizzle sweet potatoes with olive oil and season with salt and pepper. Prick sweet potatoes with a fork a few times and place in the oven to cook for 60-minutes, or until the skin is nice and brown and caramelised.  

While the sweet potatoes are cooking, add a drizzle of olive oil to a large frying pan over medium-high heat. Add onion and cook for 5 minutes, or until soft. Add the capsicum, beans, garlic, spices, lime juice and corn and cook for 1-2 minutes, or until all is mixed together.  

Once the sweet potatoes are cooked, remove from oven and allow to cool. Cut half-way through the sweet potatoes, leaving them enclosed at the bottom and stuff with the bean mixture.

Top the stuffed sweet potatoes with avocado, coriander and yoghurt and serve with lime wedges.

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Chilli Beef Burgers with Crispy Carrots & Whole-Egg Mayo

Chilli Beef Burgers with Crispy Carrots & Whole-Egg Mayo

Recipe by Accredited Practising Dietitian Georgia Houston from GH Nutrition.

Ingredients

2 carrots, grated, keep the skin on for added fibre

1 knob of ginger, grated

1⁄4 cup extra-virgin olive oil

1 cup breadcrumbs

1⁄4 cup milk

1 egg

500g lean beef mince

1 cup coriander leaves, finely chopped

1 cup mint leaves, finely chopped

1 tbsp chilli paste

2 spring onions, white part only, finely chopped

4 wholegrain or sourdough burger buns, halved

Whole-egg mayonnaise, to spread on buns

2 cups spinach leaves

Sea salt and cracked black pepper, to season

 

Equipment

Baking Tray

Large Frypan

Recipe

Preheat oven to 180 degrees Celsius. Place the shredded carrot and ginger in a bowl, add half the olive oil and stir to combine. Season with sea salt and cracked black pepper. On a baking tray, lined with baking paper scatter the carrot mixture flat on the tray. Cook for 20, or until crispy.

While the carrot mixture is cooking, place the breadcrumbs, milk and egg in a large bowl to combine. Add the mince, herbs, chilli paste and spring onion. Mix well and divide mixture into four patties.

Heat the remaining oil in a large non-stick frypan over medium heat. Cook the patties for 5 minutes, each side, or until cooked through.

Spread the base of the bun with mayonnaise and top with the spinach leaves, patties and crispy carrot mixture. Top with the remaining bun halves and enjoy!

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Christmas Spiced Marmalade Glazed Ham

Serve this ham warm or cold for a delicious and special Christmas lunch.

Serve this ham warm or cold for a delicious and special Christmas lunch.

Recipe by Accredited Practising Dietitian Georgia Houston from GH Nutrition.

Ingredients

1 cup orange marmalade

1/3 cup maple syrup

1 orange, juiced

1 star anise

1 tsp ground cinnamon

6kg ham leg, skin removed

Whole cloves, for studding

 

Equipment

SMALL saucepan

Large Baking Dish

Recipe

Preheat the oven to 180 degrees Celsius. Place the marmalade, maple syrup, orange juice, star anise and cinnamon in a small saucepan over high heat and whisk to combine. Bring to the boil and let simmer for 5 minutes, or until thickened slightly. Set aside to cool.  

While the glaze is simmering, score the ham fat in a diamond pattern. Insert a clove into each diamond. Wrap the ham hock with foil (this prevents it from burning). Place ham on a greased rack in a large baking dish lined with baking paper. Brush the ham with half of the glaze and bake in the oven for 1 hour, brushing with the remaining glaze every 15 minutes, until the ham is golden and caramelised. When finished, remove from the oven and slice.

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