Three hour cooked beef ragu? Yes please! The best part about this is that once all the ingredients are combined, you can let this simmer for as many hours as you like. The longer it cooks the better the intenser the flavours will be. In true Italian Tradition we make o...
It’s 2018. Let’s just all take that in for a moment. (Extremely long pause while taking another bite of my chocolate bar...oops! #promisedhealthysnacking) Each year it just gets faster and faster that I can barely keep up. Less than a week it will be March!
Ok, so I just want to put it out there... I love carbs! Yes, I know there's all this talk about how all carbs are bad for you and how you should'nt eat them late at night and blah, blah, blah, BUT... We can have some in moderation right?
I make this all the time! It's quick, easy and tastes.... Unbelievable.
It also has one of my faves... Anchovies. I know, I know not many people enjoy the taste but I absolutely love them. Every so often I'll also add some canned tuna to the mixture just to enhance that...
So, I've been stuck at home.. DAY 4 with this flu that has infested half of the population of Melbourne and I've been passing the time by flicking through endless pictures of broths and soups on pinterest to make myself feel better.
I make this all the time but it never lasts more than a few days in my house. I sprinkle this all over my food and tastes incredible and the best thing is it's quick and easy! I made some the other day and mixed it with some Greek yoghurt and fresh berries topped with a...
1 Kent Pumpkin (Skin removed and cut into pieces)
1 Red Capsicum (Seeds and stem removed and into cubes)
1 Red Onion (Skin removed and cut into quarters)
2 Cups of Kale chopped
2 Cloves of Garlic
3 Cups of Vegetable Stock
1 Tbsp Ground Cummin
1 Tbsp Smokey Paprika