Recipes

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, 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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Winter, Vegetarian, Salads Hannah Titmarsh Winter, Vegetarian, Salads Hannah Titmarsh

Caramelised Tomato and Pearl Couscous Salad

Take advantage of seasonal tomatoes with this delicious and healthy salad recipe.

Take advantage of seasonal tomatoes with this delicious and healthy salad recipe. Adding a whole wheat couscous not only provides a delicious nutty flavour to the meal but it also amps up the fibre intake, meaning that it will keep you feeling fuller for longer.

Recipe by GH Nutrition

Ingredients

500g cherry tomatoes, washed and drained

1 red onion, sliced into wedges

3 cloves garlic, crushed

1 tbsp extra-virgin olive oil

1 tbsp caramelised balsamic vinegar

2 cups whole wheat pearl couscous

2 cups boiling water

1 vegetable stock cube

1/4 cup pitted olives

1/2 cup parsley leaves, torn

1/2 cup flaked almonds

1/4 cup soft goats cheese, crumbled

Sea salt and cracked black pepper, to season

 

Equipment

BAKING TRAY

LARGE SERVING PLATTER

Recipe

Preheat a fan-forced oven to 180 degrees celsius.

Add the cherry tomatoes and onion wedges to a baking tray lined with baking paper.  Drizzle over the olive oil, vinegar and season with sea salt and cracked black pepper.  Bake in the oven for 30 minutes, or until the tomato skins start to split and the onion is cooked and caramelised.  

While the tomato mixture is cooking, add the couscous, boiling water, stock cube and garlic to a medium bowl.  Mix to combine and cover with a lid or chopping board, for 12-15 minutes, or until liquid has evaporated.  Use a fork to fluff up.  

On a large serving platter, scatter the couscous, roasted tomatoes and onion.  Top with the almonds, parsley, flaked almonds, goats cheese and season with sea salt and cracked black pepper.

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Winter Hannah Titmarsh Winter Hannah Titmarsh

Duck Fat Roasted Potatoes

Potatoes roasted in duck fat and seasoned with rosemary and sea salt are widely recognised as the crispiest, tastiest and the best in the world.

Potatoes roasted in duck fat and seasoned with rosemary and sea salt are widely recognised as the crispiest, tastiest and the best in the world. Follow this simple recipe and pair the potatoes with a protein dish of your choice.

Recipe by Accredited Practising Dietitian Georgia Houston from GH Nutrition

Ingredients

1kg Dutch cream potatoes, skin on, cut into quarters

100g duck fat

1 garlic head, cloves separated

2 tbsp rosemary leaves

 

Equipment

LARGE SAUCEPAN

LARGE ROASTING PAN

Recipe

Place the potatoes in a large saucepan of cold salted water. Bring to the boil over high heat and cook until just softened (10 minutes). Drain and return potatoes to saucepan. Shake pan to roughen edges.

Heat duck fat in oven in a large roasting pan lined with baking paper until melted (3-4 minutes).

Add potatoes, garlic cloves and rosemary and coat in duck fat. Season with salt and roast until crisp and dark golden (30 minutes).

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Seafood, Winter Hannah Titmarsh Seafood, Winter Hannah Titmarsh

Fish and Vegetable Pie

This simple fish pie recipe is quick and easy to prepare for those midweek family meals.

This simple fish pie recipe is quick and easy to prepare for those midweek family meals.

Recipe from GH Nutrition

Ingredients

150g unsalted butter 

50g wholemeal flour 

500ml milk 

25g parmesan, grated 

1 brown onion, diced 

300g smoked cod fillet, skin removed, cut into chunks 

300g salmon fillet, skin and bones removed, cut into chunks

300g snapper fillet, skin and bones removed, cut into chunks 

100g baby spinach 

200g mixed frozen vegetables i.e. peas, cauliflower, broccoli 

Puff pastry sheets, frozen or fresh 

Fresh rocket leaves, washed, to serve 

Lemon wedges, to serve

 

Equipment

Large Saucepan

Small Saucepan

Baking Dish

Recipe

Preheat oven to 180 degrees Celsius. Melt 50g butter in a large saucepan over medium-heat. Add the flour and stir until combined. Cook for 1 minute, then gradually add the milk. Bring to a simmer and cook for 5 minutes, or until thick. Add the parmesan and stir to combine. Season with sea salt and cracked black pepper. Set aside. 

In a small saucepan melt 25g butter over medium heat, add the onion and cook for 5 minutes, or until tender. Add the onion to the white sauce along with diced fish, baby spinach and mixed frozen vegetables. Season with salt and cracked black pepper. 

Pour mixture into a baking dish. Top with pastry. Melt remaining butter and brush over the pastry. Bake for 20-35 minutes, or until golden. 

Serve with rocket and lemon wedges.

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