Potato and leek soup

2 tablespoons butter
1 tablespoon oil
3 onions, finely chopped
6 leeks, washed and chopped
12 medium potatoes, peeled and chopped into small cubes
9 cups prepared chicken stock (4 cubes plus 9 cups water)
salt and pepper to taste
sour cream (optional) chives to garnish

Heat butter and oil in a pot. Cook onions and leeks for 5 minutes, or until glassy.
Add potatoes and stock. Bring to the boil. Reduce heat, cover and simmer for 20 minutes, or until potato is soft.
Blend. Season with salt and pepper.
Serve with a dollop of sour cream and garnish with chives.


No fuss pumpkin risotto


½ butternut, cut into tiny cubes
2 tablespoons butter
1 tablespoon olive oil
2 onions, finely chopped
500g aborio rice
5 cups veggie stock (5 cups water plus 2 stock cubes)
¼ cup grated parmesan cheese
¼ cup chopped parsley
Salt and pepper to taste


Heat oil and butter in a heavy based pot. Add onions and cook until glassy. Add rice and stir for 2 minutes.

Add stock and pumpkin. Bring to the boil. Reduce heat, cover and cook for 20 minutes, stirring occasionally.

Remove from heat and stir through parmesan and parsley.

Season with salt and pepper.


Spanakopita – spinach pie


250g baby spinach
4 spring onions, finely chopped
200g feta cheese
200g ricotta cheese
3 tablespoons grated parmesan cheese
4 eggs, lightly beaten
3 tablespoons chopped parsley
12 sheets filo pastry
Olive oil spray
Toasted sesame seeds to garnish


Preheat oven to 180.

In a large mixing bowl combine silverbeet, spring onions, feta, ricotta, parmesan, eggs and parsley. Mix well.

Cover filo pastry with a clean, damp tea towel. Spray an ovenproof dish and lay down the first sheet of filo. Lay down 6 more sheets, spraying in between each layer.

Pile the spinach mixture on top of the filo and spread evenly. Layer 6 more sheets of sprayed filo over the mixture. Tuck in the edges and sprinkle with sesame seeds. Bake for 30 minutes, until top is crisp and golden.

Allow to rest for 10 minutes. Cut into squares and serve.


Stir fried Asian greens


¼ cup vegetable oil
2 onions, finely chopped
1 cabbage, finely chopped
3 heads bok choy, chopped
Bunch broccolini, chopped
1 chicken stock cube, crumbled
2 teaspoons sesame oil
1 tablespoon sesame teriyaki sauce
Pepper to taste
Toasted sunflower and sesame seeds to garnish


Heat oil in a wok. Add onion and cook until glassy.

Add cabbage, bok choy and broccolini and stir for 5 minutes.

Crumble in stock cube. Mix well.

Keep stirring until veggies have wilted and are cooked through.


Yummy ginger cookies


125g butter
1 teaspoon bicarbonate soda
21/4 cups flour sifted
1 teaspoon ground ginger
1 teaspoon mixed spice
¼ cup golden syrup
1 cup sugar
1 egg, lightly beaten


Preheat oven to 180.

Beat all ingredients together. Roll teaspoonsful of mixture into small balls.
Place on oven tray lined with baking powder and flatten with a fork (making fork lines).
Bake for 12-15 minutes. Allow to cool on a wire rack.