This winner has been coming for a while. I’ve made different versions of it so many times. You can add extra layers of sliced vegetables if you like but it’s perfect as is. A rich vegetarian ragu full of umami flavour layered with cheesy sauce and silky pasta. Oh yes.
It’s school holidays for me! Yay! This also means way more time to recipe test so more re pies coming your way. In the mean time, scroll down for some weekly meal inspiration.
This crumble is a quick and easy take on banoffee pie. The banana is cooked in maple infused toffee sauce then topped with a brown sugar, oat and coconut crumble. So delicious. So easy.
One week until school holidays means 1 week until I get to shift my focus properly back to this baby AND maybe go to Sydney to see family and friends, what a treat.
I cannot with this salad, it’s just so delicious! We’ve been making it weekly throughout isolation as an easy week night meal and now that we’re back at work it’s come in super handy. Chock full of flavour and texture – it’s a delight.
I’m the worst at having to leave the house and go to work again. I keep forgetting to prep anything for lunch or cook enough for dinner so that there’s actual leftovers. This week I’m going to cook things that give me leftovers, I’m going to be organised and it’s going to be great.
Crisp mornings and sunny days are the perfect time for this sunny bowl of goodness. And if you use the non Haloumi type of croutons then it’s vegan too! But, haloumi is delicious…
It’s a day late but the meal plans post is here. I’m sure your not surprised as it’s always late when there’s a public holiday, I’m very predictable!
I love a pie in winter. Flakey pastry encasing a delicious savoury filling – it’s my favourite. And yep I’m much more into a savoury pie than a sweet one and I totally get that a savoury pumpkin pie problem sets alarm bells off for any North American followers. But in this part of the world pumpkin is a savoury thing, thus my savoury pumpkin pie.