The Hangry Chef

You will need... 400gr pork mince 1 tsp fennel seeds (more or less depending on how much you like fennel flavour!) 1 small brown onion 2 garlic cloves 500ml passata 1 zucchini (optional) olive oil 1/2 tsp sugar 2 Tbsp red wine vinegar or balsamic salt and pepper to taste 1/2 packet spaghetti (2-3 serves) 3-4 sprigs fresh parsley 1/4 cup freshly grated parmesan cheese Method... Peel and finely dice the onion, peel and crush the garlic. Quarter lengthways and dice the zucchini. Wash and pick the parsley and roughly chop. In a large, non-stick frying pan, heat 2 tsp of olive oil. Add the onion and cook on low until soft and transparent for 5-6 minutes.  Add the garlic and fennel, then cook until fragrant. Turn heat to medium-high and add the meat. Cook until browned, breaking up chunks with a wooden spoon. Once meat is browned, add the passata, zucchini, salt and pepper. Reduce to low and leave to simmer for 10 minutes. Meanwhile, bring a pot of salted water to

I always have something like these in my freezer, they're really a no-rules snack and go great in lunchboxes, for on-the-go breakfast or just some afternoon tea. You can eat them cold, reheat them in the oven or microwave and they're goooood! You will need.. 2 medium zucchinis 2 medium carrots 1 garlic clove 1/2 brown onion 1/2 cup of chopped spinach 2 sprigs parsley, chopped 6 cherry tomatoes 1/2 cup of feta 4 eggs 1 tsp lemon zest (optional) 3 Tbsp olive oil salt and pepper Method... Preheat oven to 180 degrees celsius (fan forced) and grease a 12-hole muffin tray with cooking spray (you can also use oil or butter if you prefer)  Wash all the veggies and herbs. Cut the ends off the zucchini and carrot and grate (don't bother peeling the carrot) squeeze out excess liquid. Peel the skin off the onion and hold by the root, grate it finely. Crush the garlic Combine the grated vegetables with the garlic, chopped spinach and parsley, a

Thirty minutes is all it takes to make this tasty dinner. I admit I got this one from Hellofresh. Some of their recipes are so good, we make them now even though we are no longer using the service! You can find the recipe here  , I haven't changed much, only quantified the ingredients they haven't, because they supply you with the tubs all measured out ready to go. You will need...  1 small brown onion 1 clove garlic 300gr pork mince 2 Tbsp of chermoula spice mix (recipe on my blog here ) 1 salt-reduced chicken stock cube 1/4 cup slivered almonds 1/2 cup water (for the pork) 3 Tbsp tomato paste 3 Tbsp mango chutney 1 cup couscous 1/5 cups water (for the couscous) olive oil salt and pepper 1/2 punnet cherry tomatoes 2 sprigs mint 2 Tbsp white wine vinegar  pinch white sugar Method... Peel and finely dice the onion, mince the garlic. Heat a dry non-stick frying pan over a medium heat and add the almonds. Cook, until golden brown

You will need... 12 green banana prawns, peeled 10 cherry tomatoes, halved 3 medium zucchinis 3 cloves garlic 1 lemon, zest and juice 1 shallot, washed 2 sprigs basil salt pepper olive oil Method Prepare your zucchinis, wash and trim the ends then spiralize them to your desired thickness (I prefer to keep them thicker as they stay crisp and don't go soggy so quickly Zest and juice your lemon, removing any pits Crush the garlic, slice the shallot Wash, pick and chop the basil Mix the garlic, a Tbsp olive oil and half the lemon zest with the prawns, add a pinch of salt and pepper (you can do this in advance if you would like to marinate them!) Heat a pan on high. Add the prawns and let brown before turning. While pan is still on high, add the shallots and tomato and toss to coat.  Quickly add the zoodles and then the lemon juice, salt, pepper and another dash of olive oil. Toss and allow to cook briefly for 3-5 minutes until zucchini is just warmed. Sprink

I will admit that the first time I heard the term 'Lactation Cookies' I was a bit confused. Like, are they biscuits made out of breast milk that you give to children? While I'm sure that recipe exists, I'm happy to report that these biscuits are actually to aid in increasing breastfeeding mothers milk supply.  I got a couple of different recipes from a few different sources and combined them to make my own frankenrecipe. They turned out to be delicious and I ended up making about 4kgs worth, rolling into logs and freezing so I could defrost a log at a time, cut and bake 10-12 biscuits and eat them fresh as I went. Long story short, I didn't get the benefit of them and my breastfeeding journey was woefully short but I know this recipe has helped other breastfeeding mothers and they definitely taste delicious and are an excellent snack for those early days when you crave sugar and easy food to keep you going through early parenthood. This recipe cont

You will need... 1 kg chicken thigh, bone out, skin off 1 tin diced Italian tomatoes 1/2 cup water 1 pkt taco seasoning (30gr) or you can make your own recipe link at bottom of post. 1/2 tsp salt 1 tsp white sugar 1 tin black beans 1 brown onion olive oil Method Preheat slow cooker to high Peel and dice the onion. In a non-stick pan, sweat off the onion over a low heat in 1 Tbsp of olive oil until transparent Remove the onion and then turn pan heat to high. Add the chicken, careful not to overcrowd the pan. Sear until brown on both sides then transfer to slow cooker with the onion. Drain and rinse black beans, add to slow cooker, add remaining ingredients then stir to coat thighs. Cook on high setting for 1.5-2hrs. This will depend on your slow cooker, ideally you want the thighs to easily be pulled apart with tongs or a fork. Remove chicken thighs, place in a tray and pull into desired sized chunks. Leave sauce to simmer in slow cooker if you would lik