Slow Cooker Braised Lamb Shanks with Rosemary and Garlic

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Tender, fall-off-the-bone lamb shanks, slow-cooked to perfection with aromatic rosemary and garlic, creating a cozy, comforting meal that’s sure to impress.

Prep Time: 20 Minutes | Cook Time: 6-8 Hours  |  Serves: 2 people


  • 2 lamb shanks
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 2 sprigs fresh rosemary
  • 1 onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2 cups beef or lamb broth
  • 1 cup red wine (optional)
  • Salt and pepper to taste


  1. Prepare the Lamb Shanks:
    • Pat the lamb shanks dry with paper towels and season generously with salt and pepper.
  2. Sear the Lamb Shanks:
    • Heat olive oil in a large skillet over medium-high heat.
    • Once hot, add the lamb shanks and sear them on all sides until golden brown, about 4-5 minutes per side. Remove and set aside.
  3. Prepare the Slow Cooker:
    • Place the minced garlic, diced onion, carrots, and celery into the slow cooker.
  4. Braise the Lamb Shanks in the Slow Cooker:
    • Nestle the seared lamb shanks on top of the vegetables in the slow cooker.
    • Add rosemary sprigs, beef or lamb broth, and red wine (if using) into the slow cooker, ensuring that the liquid covers about halfway up the sides of the lamb shanks.
  5. Slow Cook:
    • Cover the slow cooker with the lid and cook on low heat for 6-8 hours, or on high heat for 3-4 hours, until the lamb is tender and falling off the bone.
  6. Serve:
    • Carefully remove the lamb shanks from the slow cooker and transfer them to a serving platter.
    • Optionally, strain the braising liquid from the slow cooker into a saucepan and simmer over medium heat to reduce and thicken the sauce.
    • Serve the lamb shanks with the reduced braising liquid spooned over the top, alongside your favorite side dishes like mashed potatoes, creamy polenta, or roasted vegetables.
  7. Enjoy!
    • Garnish with fresh rosemary sprigs and serve hot. Dive into the tender, flavorful lamb with the rich aroma of rosemary and garlic, all cooked to perfection in your slow cooker!

Salmon Tacos with Tomato & Black Bean Salsa

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Make dinner prep a breeze with our Salmon Tacos featuring Tomato and Black Bean Salsa! Pre-cooked salmon, zesty salsa, and warm tortillas combine for a quick, flavorful meal. Simplify your cooking routine and indulge in deliciousness tonight!

Prep Time: 20 Minutes | Serves: 4 people


2 portions of Tassal Hot Smoked Salmon 150g 1 tbsp olive oil
2 tsp Mexican spice mix
Juice of 1 lime
4-6 hard taco shells
2 baby cos lettuce, shredded
½ cup red cabbage, finely shredded
¼ cup sour cream
¼ cup coriander leaves
extra lime wedges, to serve

Tomato and Black Bean Salsa
250g cherry tomatoes, chopped
½ red onion, finely diced
Juice of 1 lime
½ teaspoon ground cumin
¼ cup coriander, finely chopped
400g tin black beans, drained and rinsed


  1. Combine olive oil, lime juice and Mexican spices in a medium bowl and add the salmon, coat well. Allow to stand for 10 minutes
  2. Mix all salsa ingredients in a small bowl and set aside.
  3. Prepare taco shells according to packet instructions.STEP 5
  4. Arrange shells on a plate or board and layer with lettuce, cabbage, salsa and salmon
  5. Top with coriander leaves and dollops of sour cream. Serve with extra salsa and lime wedges on the side

Asparagus Soup

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This Vegan Asparagus Soup recipe is creamy, delicious and easy to make. This asparagus potato soup is made without cream and is low in calories and fat, it’s a great healthy soup that will keep you warm in the cooler months. Perfect to serve as an appetizer or as a main course.

Prep Time: 10 Minutes | Serves: 4 people


  • 1 lb (450g) fresh asparagus, trimmed and chopped into 1-inch pieces
  • 1 medium potato, peeled and diced
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 4 cups (1 liter) vegetable broth
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 1/2 teaspoon ground turmeric (optional, for color)
  • Fresh chopped chives or parsley for garnish (optional)


  1. In a large pot, heat olive oil over medium heat. Add chopped onions and garlic, sauté until onions are translucent, about 5 minutes.
  2. Add chopped asparagus and diced potato to the pot. Sauté for another 5 minutes, stirring occasionally.
  3. Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce heat to low, cover, and let it simmer for about 15-20 minutes, or until the vegetables are tender.
  4. Remove the pot from heat and let it cool slightly. Using an immersion blender or a regular blender, blend the soup until smooth and creamy. If using a regular blender, work in batches to avoid splattering.
  5. Return the blended soup to the pot over low heat. Season with salt, pepper, dried thyme, dried basil, and ground turmeric (if using). Stir well to combine and let it simmer for another 5 minutes to allow the flavors to meld.
  6. Taste and adjust seasoning if needed. If the soup is too thick, you can add more vegetable broth to reach your desired consistency.
  7. Once done, ladle the creamy vegan asparagus soup into bowls. Garnish with fresh chopped chives or parsley if desired.
  8. Serve hot as an appetizer or pair it with some crusty bread for a satisfying main course. Enjoy your delicious and healthy vegan soup!

Watermelon Salad

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Few dishes are more refreshing than this Watermelon Salad tossed with salty feta, tender mint, creamy avocado, edamame, and simple lime dressing.

Prep Time: 10 Minutes | Serves: 4 people


  • 4 cups cubed watermelon
  • 1 cup crumbled feta cheese
  • 1 ripe avocado, diced
  • 1 cup shelled edamame, cooked and cooled
  • 1/4 cup fresh mint leaves, chopped
  • Juice of 2 limes
  • 2 tablespoons extra virgin olive oil
  • Salt and pepper to taste


  1. Prepare the Watermelon: Cut the watermelon into bite-sized cubes, removing any seeds. Place the cubed watermelon in a large mixing bowl.
  2. Add the Flavorful Ingredients: Sprinkle the crumbled feta cheese, diced avocado, cooked edamame, and chopped mint leaves over the watermelon in the bowl.
  3. Make the Lime Dressing: In a small bowl, whisk together the lime juice and extra virgin olive oil until well combined. Season with salt and pepper to taste.
  4. Toss the Salad: Pour the lime dressing over the watermelon mixture in the large bowl. Gently toss everything together until all the ingredients are evenly coated with the dressing.
  5. Serve: Transfer the watermelon salad to a serving platter or individual plates. Garnish with additional mint leaves if desired. Serve immediately and enjoy the refreshing combination of sweet watermelon, salty feta, creamy avocado, and zesty lime dressing.

This Watermelon Salad is perfect for hot summer days or anytime you’re craving a light and refreshing dish. It’s a delightful blend of flavors and textures that will tantalize your taste buds and keep you coming back for more!

Grilled Chicken Salad with Peri Peri Sauce

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Juicy chicken marinated in smoked paprika and garlic, paired perfectly with crisp lettuce, cherry tomatoes, toasted walnuts, and a zesty peri peri dressing.

Prep Time: 10 Minutes  |  Cook Time: 8-10  Minutes  | Serves: 2-4 people


For the Grilled Chicken:

  • 2 boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • Salt and pepper to taste

For the Salad:

  • 1 Spanish onion, thinly sliced
  • 6 cups mixed lettuce, washed and torn into bite-sized pieces
  • 1 cup cherry tomatoes, halved
  • 4 spring onions, thinly sliced
  • 1/2 cup walnuts, toasted and roughly chopped
  • 2 tablespoons sesame seeds, toasted

For the Dressing:

  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon honey
  • 2 tablespoons peri peri sauce (adjust to taste)
  • Salt and pepper to taste


  1. Preheat the grill to medium-high heat.
  2. In a bowl, combine olive oil, smoked paprika, garlic powder, salt, and pepper. Coat the chicken breasts with this marinade.
  3. Grill the chicken breasts for 6-8 minutes per side or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through. Allow the chicken to rest for a few minutes before slicing it into strips.
  4. In a large salad bowl, combine the sliced Spanish onion, mixed lettuce, cherry tomatoes, spring onions, toasted walnuts, and sesame seeds.
  5. In a small bowl, whisk together the olive oil, lemon juice, honey, peri peri sauce, salt, and pepper to make the dressing.
  6. Pour the dressing over the salad and toss gently to combine.
  7. Add the grilled chicken strips on top of the salad.
  8. Serve the grilled chicken salad immediately, garnishing with extra sesame seeds and a drizzle of peri peri sauce if desired.

Harissa -Honey Roasted Carrots

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Harissa-Honey Roasted Carrots with Pomegranate and Parsley are a restaurant-worthy side dish. With minimal ingredients and bold flavours, these roasted carrots pair well with any protein or entree.

Prep Time: 7 minutes Cook Time: 35 minutes Servings: 4


    • 1 pound (450g) carrots, peeled and trimmed
    • 2 tablespoons olive oil
    • 2 tablespoons harissa paste
    • 2 tablespoons honey
    • 1 teaspoon ground cumin
    • 1 teaspoon ground coriander
    • Salt and pepper to taste
    • Fresh cilantro or parsley, chopped (for garnish)


  1. Preheat the Oven: Preheat your oven to 400°F (200°C).
  2. Prepare the Carrots: Cut the carrots into uniform-sized pieces, about 1-inch (2.5cm) thick. If the carrots are large, you can slice them lengthwise into halves or quarters.
  3. Prepare the Harissa-Honey Glaze: In a small bowl, whisk together the olive oil, harissa paste, honey, ground cumin, ground coriander, salt, and pepper until well combined.
  4. Coat the Carrots: Place the carrots in a large mixing bowl. Pour the harissa-honey glaze over the carrots and toss until they are evenly coated.
  5. Roast the Carrots: Transfer the coated carrots to a baking sheet lined with parchment paper or aluminum foil, spreading them out in a single layer. Roast in the preheated oven for 20-25 minutes, or until the carrots are tender and caramelized around the edges, tossing halfway through the cooking time to ensure even cooking.
  6. Serve: Once roasted, transfer the carrots to a serving platter. Garnish with freshly chopped cilantro or parsley for a burst of freshness.
  7. Enjoy: Serve the harissa-honey roasted carrots as a side dish alongside your favourite main course. These flavorful carrots are perfect for any occasion, from weeknight dinners to holiday gatherings. Enjoy!

Note: Feel free to adjust the amount of harissa paste and honey according to your taste preferences. If you prefer a spicier flavour, you can increase the amount of harissa paste. Similarly, if you prefer a sweeter flavour, you can increase the amount of honey.

Fresh Nectarine Cake

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Savour the essence of summer with our Fresh Peach Cake. This moist and tender delight features layers of soft cake enveloping juicy peach slices, topped with a buttery cinnamon streusel. Perfectly balanced sweetness makes each bite a celebration of the season. Enjoy it as a decadent dessert or a delightful breakfast treat. Share the joy of summer with every slice.

Prep Time: 10 minutes Cook Time: 45 minutes Servings: 12-16 slices


  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • 3-4 fresh peaches, peeled, pitted, and sliced

For the Streusel Topping:

  • 1/2 cup brown sugar, packed
  • 1/4 cup all-purpose flour
  • 1/4 cup unsalted butter, cold and cubed
  • 1 teaspoon ground cinnamon


  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
  4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream. Begin and end with the dry ingredients. Mix until just combined.
  6. Spread half of the batter into the prepared baking pan.
  7. Arrange the sliced peaches over the batter in the pan.
  8. In a small bowl, mix together the streusel topping ingredients (brown sugar, flour, butter, and cinnamon) until crumbly. Sprinkle half of the streusel over the peaches.
  9. Carefully spread the remaining batter over the peaches and top with the remaining streusel.
  10. Bake in the preheated oven for 45-50 minutes or until a toothpick inserted into the center comes out clean.
  11. Allow the cake to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.
  12. Slice and serve. Enjoy your delicious Fresh Peach Cake!

3-ingredient Salted Caramel Cookie

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Whip up magic in just 30 minutes with our 3-Ingredient Salted Caramel Cookie! These bite-sized wonders feature the unbeatable combo of salted caramel and chocolate chip cookies. They’re quick, easy, and irresistibly delicious – perfect for a last-minute dessert fix or any sweet craving.

Prep Time: 15 minutes Cook Time: 15 minutes Servings: 12


  • 1 package (468g) refrigerated chocolate chip cookie dough
  • 1/2 cup (120ml) salted caramel sauce
  • 1/4 teaspoon sea salt (for garnish, optional)


Step 1: Preheat the Oven

  1. Preheat your oven to the temperature specified on the cookie dough package (usually around 175°C).

Step 2: Prepare the Muffin Tin

  1. Grease a 12-cup muffin tin with cooking spray or line it with cupcake liners.

Step 3: Create Cookie Cups

  1. Take the refrigerated chocolate chip cookie dough and divide it into 12 equal portions.
  2. Roll each portion into a ball and press it into the bottom and up the sides of each muffin cup, forming a well or cup shape.

Step 4: Bake

  1. Place the muffin tin in the preheated oven and bake the cookie cups according to the package instructions. This usually takes about 10-15 minutes, or until the cookie cups are lightly golden.

Step 5: Add Caramel

  1. Remove the cookie cups from the oven and let them cool in the muffin tin for a few minutes.
  2. Carefully remove the cookie cups from the muffin tin and allow them to cool completely on a wire rack.

Step 6: Fill with Salted Caramel

  1. Once the cookie cups are completely cool, fill each cup with salted caramel sauce. You can microwave the caramel sauce for a few seconds to make it easier to pour.

Step 7: Garnish

  1. If desired, sprinkle a small pinch of sea salt on top of each caramel-filled cookie cup for that classic salted caramel flavour.

Zucchini-Stuffed Tomatoes with Rosemary

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These zucchini-stuffed tomatoes with rosemary offer a flavorful and aromatic twist on a classic dish, perfect for any meal occasion!

Prep Time: 15 minutes Cook Time: 25 minutes Total Time: 40 minutes Servings: 4


  • 4 large ripe tomatoes
  • 1 cup grated zucchini
  • 1/4 cup crumbled feta cheese
  • 1/4 cup fresh rosemary, finely chopped
  • 2 cloves garlic, minced
  • Salt and black pepper to taste
  • 2 tablespoons olive oil
  • 2 tablespoons breadcrumbs
  • Fresh rosemary sprigs for garnish
  • Extra feta cheese for serving


  1. Preheat the Oven: Preheat your oven to 375°F (190°C).
  2. Prepare the Tomatoes: Cut the tops off the tomatoes and carefully scoop out the pulp and seeds, leaving the tomato shells intact. Be gentle not to tear the tomatoes. You can use a small spoon or a melon baller for this.
  3. Prepare the Filling: In a mixing bowl, combine the grated zucchini, crumbled feta cheese, finely chopped fresh rosemary, minced garlic, salt, and black pepper. Mix everything together until it’s well combined.
  4. Stuff the Tomatoes: Fill each hollowed-out tomato with the zucchini mixture, ensuring it’s packed in well. Place the stuffed tomatoes in a baking dish.
  5. Top with Breadcrumbs: Drizzle a little olive oil over the top of each stuffed tomato and sprinkle breadcrumbs evenly over them. This will give the dish a nice crispy top.
  6. Bake: Place the baking dish in the preheated oven and bake for about 20-25 minutes or until the tomatoes are tender, and the tops are golden brown.
  7. Garnish and Serve: Once the tomatoes are cooked, remove them from the oven. Garnish with fresh rosemary sprigs and an extra sprinkle of feta cheese if desired.
  8. Serve: Enjoy your zucchini-stuffed tomatoes with rosemary as a delicious appetizer, side dish, or a light main course. They are best enjoyed while still warm.

Spicy Coconut Grilled Chicken Thighs

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Welcome to your newest go-to summer marinade, featuring some spicy sambal, brown sugar and coconut milk to balance out the heat, and lots of fresh ginger and lime juice. This one’s just as awesome with shrimp or flank or skirt steak as it is with chicken thighs.


  • 1 x 7.5 cm piece fresh ginger
  • 5 x garlic cloves
  • 190 ml coconut milk
  • 60 ml hot chili paste (such as sambal oelek)
  • 60 ml fresh lime juice
  • 2 Tbsp. light brown sugar
  • 1 Tbsp Diamond Crystal or 1¾ tsp.
  • Morton kosher salt
  • 2 Tbsp vegetable oil, plus more for grill
  • 900 g skinless, boneless chicken thighs
  • 125 ml cilantro leaves with tender stems
  • Lime wedges (for serving)


  1. Step 1

    Prepare a grill for medium heat. Finely grate ginger and garlic into a medium bowl. Add coconut milk, chili paste, lime juice, brown sugar, salt, and 2 Tbsp. oil and whisk to combine. Add chicken and toss to coat. Let sit at least 15 minutes or up to 4 hours.

    Step 2

    Remove chicken from marinade, letting excess drip back into bowl, and transfer to a rimmed baking sheet. Pour marinade into a small saucepan. Bring to a boil, then reduce heat to medium-low and simmer, stirring occasionally, until slightly reduced and thick enough to coat the back of a spoon, 2–3 minutes.

    Step 3

    Clean and generously oil grate of grill (if there are a few flare-ups while you do so, not to worry, they will burn off). Grill chicken, turning once and basting occasionally with marinade, until you see some good grill marks and chicken is cooked through, 8–10 minutes.

    Step 4

    Transfer chicken to a platter. Brush with remaining marinade. Top with cilantro and serve with lime wedges alongside.