You know how I love to call something a recognisable name (Nicoise) but it’s not actually exactly traditional. That’s what’s going on here. I’m not even sorry because this version is delightful.
Roast Cauliflower Chowder with Haloumi Croutons and a Herb Oil Drizzle
This is a thick and creamy cauliflower soup rather than a smooth and silky one. It feels hearty to eat and is so easy to make. And then you’ve got haloumi croutons… and why have I never done that before? of course that’s bloody delicious.
Vegetarian Makhani Curry
  I swear it’s been at least a month since my last vegetarian curry recipe… right? I don’t want to actually check because I want to post this so just pretend it’s time for a curry recipe. Good? Great, let’s get on with it then.
Brussel Sprout, Thyme and Crispy Skinned Duck Breast Risotto
This is really a brussel sprout risotto, delicately flavoured with duck, and a crispy skinned duck breast sitting on top of it to finish it off. Because I’m fancy.
Snapper, Leek and Broccolini Orecchiette
  My ideal pasta dish, filled with vegetables, a little protein and just enough sauce to coat those ‘little ears’. Seriously dreamy. The leeks are cooked slowly so they’re sweet and intense and are so lovely with the chilli and garlic, salty capers and bright broccolini and the just cooked snapper. Everything is finished with a tonne of lemon because I feel like that’s my ingredient of the week!
Healthy-ish Chicken Nachos with Chipotle Cheese Sauce
There’s a lot of things about these nachos that make them a healthier choice than the regular variety. Baked wholemeal tortilla chips (or corn if gf) rather than fried chips, the added green veggies and wholesome chicken thigh topping. There’s also a cheese sauce that’s the ish part because it makes the cheese go a long way and adds that gooey stretchiness you want in nachos, with about 1/2 the actual cheese. But still some cheese because, oh god, cheese will be the last animal product I give up if I ever actually go vegan.
Meal Plans Week 69
Well hello Winter, you’ve really made your arrival felt haven’t you?! With 3 degree mornings in Melbourne I’m leaning even further into warm soups, and things to roast in the oven. This weeks meal plans reflect my efforts to keep warm!
Roasted Snapper and Fennel with with Chilli Lemon and a Cashew Tartar
Thanks so much for your feedback on my last post! I’m listening to all your recipe wants and creating quite a list of things to make so yay for everyone! Today’s recipe is so easy to make, full of flavour and it looks so impressive when you bring it to the table. The whole baked fish stays juicy and fragrant thanks to the generous stuffing and the golden roasted fennel becomes so sweet and delicate as it cooks. Get ready to impress EVERYONE.
Creamy Pesto Noodles with Roast Tomatoes and Chickpeas (Vegan)
This is an idea I got from my friend Alice that is staying with us at the moment – my housemate and her are doing a Gut Makeover and needed to keep it dairy free and gluten free and you miss neither with this recipe!
Mini Chicken Burritos with Tomato Rice and Avocado Crema
These lightened up burritos can be made as pictured, a smaller wrap, or as a bigger more traditionally sized burrito – depending on how hungry you are. The mini burritos are also ideal for little hands if you’re cooking for kids!