The Gold & Grain

Ghee

September 12, 2025 by The Gold and Grain Leave a Comment

Traditionally used in Indian and Middle Eastern cuisine, ghee is a type of clarified butter. Its known for having a rich and nutty flavour and as an added bonus, ghee has a high smoke point of 252 degrees. This means its great for deep frying, shallow frying and many other cooking methods.

I have been making ghee for years, its lasts a long time (I keep mine in the fridge) and its so easy to make, it saves me money at the checkout. So get ready, I'm going to show you how you can make your own ghee and save yourself some money too!

Make ghee all year round, it has a lovely nutty note that adds lots of flavour to your favourite dishes.

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Ingredients

The only ingredient required in butter, but there are a couple of kitchen tools you'll need to make the ghee.

Butter - I like to use unsalted grass-fed butter and I prefer to make big batches at a time
Cheesecloth - an essential tool for making ghee. The cheesecloth keeps all the milk solids out of the clarified butter
Jars - you can store the ghee in a container, I prefer glass jars
Strainer - the cheesecloth sits over the strainer when pouring the ghee into the jars

See recipe card for quantities.

Instructions

Ghee is not difficult to make, but it will require your attention, so no leaving the kitchen when the butter is starting to cook.

Step 1: Place butter in a large saucepan on low heat

Step 2: Allow the butter to melt and froth. It will also splatter, be careful

bubbles ready to be scooped out and separating from the ghee

Step 3: When lots of froth accumulates to the top, gently scoop it out

removed most of the butter foam and left with ghee in the pan, ready to strain

Step 4: Once the butter has stopped splattering and frothing, it will turn a deep golden colour. Remove from heat, cool, strain

Hint: use a medium to large saucepan, as the butter will splatter a little bit and large saucepan stops most of the mess coming out onto the stove.

Also, start making ghee using a small amount of butter like 250g, as per this recipe. It can take a little getting used to, a small amount makes the process much more manageable.

Equipment

The most important piece of equipment you'll need when making ghee is a good quality cotton cheesecloth. I have found cheesecloth to be so great when I need to clear impurities from stock, squeeze out water from zucchini and definitely the best way to ensure all the milk solids are removed from the ghee.

Here is a cheesecloth brand I love! Its organic cotton and easy to wash.

Storage

Store the ghee in a jar or airtight container in the refrigerator. It will keep in the fridge for up to a year.

Top Tip

Because the ghee keeps for so long, up to a year in the refrigerator, make large batches at a time. Then the jars of ghee can be stored in the fridge and they're ready to use when you need.

Looking for other recipes like this? Try these:

Ghee

Clarified butter adds a lovely nutty flavour to pan fried and baked dishes.

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Prep Time 10

Cook Time 45

Total Time 55

Ingredients Equipment Method

Ingredients

250 g unsalted butter

Equipment

1 glass jar
1 cheesecloth
1 small strainer

Method

Place the butter in a medium size pot, with a heavy base, on low heat on the stove. The melted butter will start to foam and bubble, continue to watch the pot as it remains on low heat.
Once the foam starts to separate, gently skim the foam into a small bowl. Once the liquid turns a light golden brown, remove the pan from the heat.
Allow to cool for a few minutes before pouring into a jar through a cheesecloth on a sieve. Continue to cool with the lid off. Once the jar has reached room temperature, put the lid on and store in the refrigerator. Enjoy!

Smashed Potatoes

September 10, 2025 by The Gold and Grain Leave a Comment

These smashed potatoes are crunchy and delicious! The crispy bacon and spring onion adds so much flavour to each bite, whilst the creamy mustard dressing brings it all together in an addictive mouthful. If you like crispy potato salad, this is the dish for you! Served warm or at room temperature, these smashed potatoes will be a hit the next time you entertain a crowd. And with minimal ingredients, this dish is easy to prepare too.

Potatoes tend to get a bad wrap, but when they're deep fried in seed oil, of course they're a not so healthy food option. Roast, baked, boiled potatoes, prepared at home, can be very beneficial for your health. They are full of vitamins and minerals and because they are dense, they can satisfy a whole family for dinner on a budget. We love eating potatoes in our home, and we love growing them too! This humble vegetable is a great staple in very kitchen.

Potatoes come in many varieties and are in season most of the year. If growing your own potatoes, they keep much longer in a cool, dark part of your pantry than store bought.

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Ingredients

potatoes and spring onion before cooking

potatoes - small chat potatoes are best here as they're faster to cook and easier to smash, but any potatoes will do
bacon (not pictured) - shortcut or streaky or a combination of both, bacon is a must in this dish
spring onion - the spring onion is cooked, so the flavour is milder, but more fresh spring onion is added upon serving
Greek yoghurt (not pictured) - the base of the dressing is Greek yoghurt, its thick, creamy and tart and makes the perfect base for a dressing on potatoes

See recipe card for quantities.

Instructions

Step 1: Boil whole potatoes, put them onto a tray, smash with masher, drizzle with olive oil, salt and pepper and roast until crispy and golden

Step 2: Roughly chopped bacon and spring onion is roasted in a separate baking dish in the oven

Step 3: Make the yoghurt and mustard dressing

platter of smashed potatoes topped with the dressing, bacon and spring onion

Step 4: To serve, lay potatoes onto a large platter, drizzle with the dressing, and top with bacon and spring onion

Hint: boil the potatoes in advance and pop them in the refrigerator in an airtight container overnight. Bring to room temperature before smashing and roasting.

Substitutions and Variations

There are a few additions that can bulk out this dish and make it a meal of its own.

Herbs - add chopped herbs like parsley, chives or celery leaves for added colour and flavour
Cucumber - freshly chopped cucumbers are delicious in this dish
Beef bacon - if you need to substitute the pork, beef bacon is great in this dish for flavour and texture

Equipment

I would suggest a good potato masher for this dish, here. But honestly, you can use a glass or mug or small bowl to smash the potatoes.

Storage

Store in a airtight container in the fridge for up to 1 day. If making ahead, store the dressing in an airtight container or jar in the fridge for up to 3 days, stir well before serving.

Top Tip

The oven needs to be hot to get the potatoes crunchy, quickly! Preheat the oven to 200 degrees and makes sure the potatoes have a good amount of olive oil or ghee on them roasting.

Looking for other recipes like this? Try these:

Pairing

These are my favourite dishes to serve with smashed potatoes:

Smashed Potatoes

Elevating a traditional potato salad for the summer. This delicious smashed potato recipe is quick and easy

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Servings: 6 people

Ingredients Method

Ingredients

200 g bacon, chopped
1 bunch spring onions, chopped
2 kg small potatoes
3-4 tablespoon olive oil
2 teaspoon sea salt
1 teaspoon pepper

Dressing

1 ½ C Greek yoghurt
4 tablespoon seeded mustard
2 tablespoon honey
2 tablespoon white wine vinegar
1 tablespoon olive oil
1 teaspoon sea salt

Method

Preheat oven to 200℃. On a lined baking tray, roast the bacon and half of the spring onion until lightly golden and crispy. Then remove from oven and set aside.
Wash and boil the potatoes of salty water. Once just tender, strain, put into a roasting dish and smash using a potato masher or cup. Coat with olive oil and sprinkle on salt and pepper. Bake until golden and crispy.
In a medium bowl, whisk together all of the dressing ingredients and set aside.
To serve, spread some of the dressing on the platter, top with potatoes, more dressing then the cooked bacon and spring onion. Top with the remaining dollop of dressing and scatter with the fresh spring onions. Enjoy!

Apple Cake

August 21, 2025 by The Gold and Grain Leave a Comment

This apple cake is one of the oldest recipes I have. I found it many many years ago in the newspaper, then wrote it down and tweaked it a little here and there. Its a lovely delicate and light apple cake with citrus notes. A delicious cake for making the most of seasonal apples.

Apples are a humble fruit, the easy go to for a snack and kids lunch box. I love apples, and love them even more served warm in a pie or cake. Apples are full of antioxidants and fibre, are are best eaten in season, which is typically autumn and winter. Apples can keep for 6-8 months when stored in a controlled atmosphere, but generally speaking apples are good for 2 weeks in the refrigerator or 3-4 days at room temperature.

overhead image of baked apple cake on platter

This dessert is great as morning tea or dessert in autumn and winter, when apples are and lemons are in peak season.

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Ingredients

apples - my preference for this recipe is royal gala apples, but you can use pink lady or golden delicious. Granny smith apples are too tart for this cake, a sweeter apple is best
lemons - the lemon gives this apple cake a lovely citrus taste, that enhances the apple and keeps the cake light and bright.
plain flour - sifted for extra lift
eggs - it seems like lots of egg for a simple apple cake, but its delicious, with no "eggy" taste
sugar, baking powder, salt, butter - not pictured

See recipe card for quantities.

Instructions

Step 1: Peel, core and thinly slice the apples

mousse like mixture of whisked eggs and sugar

Step 2: Whisk eggs, sugar and lemon rind

Step 3: Add sifted dry ingredients, butter and apples

Step 4: Bake at 180 degrees for approximately 40 minutes

Hint: wash apples in a bi carb soda bath for up to 30 minutes. This helps remove dirt and pesticides from them. Then rinse them off and pop them in a fruit bowl or crisper in the refrigerator.

Substitutions and Variations

Nuts - adding some chopped walnuts or pecans adds some more texture to the cake, 2 tablespoons of chopped nuts is a good amount
Raisins - if you like raisins you decrease the apples and add ¼C of raisins
Pear - to make an apple and pear cake replace half the apples with firm pears, like Packham pears
Gluten free - to make this apple cake gluten free, use gluten free flour of your choice at a 1:1 ratio

Equipment

Baking is one of my favourite hobbies, and having good baking equipment makes it all the more enjoyable. I love using springform baking tins for cakes, that way the cakes release from the tin much easier. Here are a couple of tine that are a great starting point for new bakers.

Storage

Keep this cake in an airtight container in the pantry for up to 3 days.

Not suitable for freezing.

Top Tip

Add extra lemon juice and rind to the sweetened whipped cream when serving this apple cake. Doubling down on the citrus really elevates this dessert.

Looking for other baking recipes? Try these:

Drinks

Apple Cake

Apples and lemon come together to create a deliciously moist cake that is best served warm.

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Prep Time 20

Cook Time 40

Total Time 1

Ingredients Method

Ingredients

3 ½ C royal gala apples, peeled, cored and thinly sliced (approximately 5 apples)
1 lemon, juice and rind
4 eggs
¾ C caster sugar
1 ¼ C plain flour
1 teaspoon baking powder
¼ teaspoon sea salt
½ C butter, melted and cooled, plus extra for greasing

Method

Preheat the oven to 180℃. Grease a 23cm springform round baking tin and line the base with baking paper.
Peel, core and thinly slice the apples, put into a bowl and pour the lemon juice over the top, then set aside.
In a large mixing bowl, or stand mixer, whisk together the eggs, sugar and lemon zest until soft peaks form.
Sift half the flour, baking powder and salt into the whisked egg mixture and gently fold through. Add the melted butter, fold in gently. Then sift in the remaining flour and add the apples and continue to fold through gently until all the ingredients are combined.
Spoon the cake batter into the prepared tin and bake for approximately 40 minutes or until a skewer comes out clean.
Allow the cake to cool in the tine for 10 minutes before transferring to a wire rack. Serve the cake warm, with a dollop of whipped cream. Enjoy!

Gold Kiwifruit Smoothie

August 7, 2025 by The Gold and Grain Leave a Comment

Gold kiwifruit has become an unexpected favourite fruit in our home over winter. Packed with vitamin C, these cute little packages of goodness are a yummy snack and also make a delicious smoothie. This gold kiwifruit smoothie is the quickest way to satisfy the kids after school, when all they want to do is eat everything in sight!

Bananas are full of potassium and fibre, makes this smoothie delicious and great for you. Bananas help keep you fuller for longer, making them an ideal choice for breakfast.

Gold kiwi fruit is available from autumn to winter, sometimes a little longer.

Check out my blueberry and cashew nut smoothie, another great breakfast smoothie.

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Ingredients

gold kiwi fruit - this fruit is sweet and tasty
banana - adds to the texture and flavour of the smoothie
Greek yoghurt - full of protein, its also creamy so adds a lovely texture to the smoothie
cinnamon - this warming spice pairs nicely with kiwifruit and banana

See recipe card for quantities.

Instructions

Step 1: Put all the ingredients into a Nutri bullet, or similar blender

Step 2: Blitz, then pour out into glasses

Hint: peel and chop up bananas and keep them in the freezer in an airtight container. It's easy to add chunks of bananas to smoothies that way, and it freezing minimises food waste.

Substitutions and Variations

Smoothies are made for experimenting, here are a few changes you can make that are delicious;

Frozen banana - using frozen bananas makes this smoothie colder and a little icier, great in summer!
Maple - swap out the honey for maple syrup
Protein powder - add you favourite protein powder to this smoothie, I love adding collagen powder too
Coconut water - I mostly use filtered water for smoothies, but coconut water is a great alternative, especially if you need the added electrolytes

Equipment

The Nutri bullet is one of the most used pieces of equipment in my kitchen. I use it for so many things, its quick and easy. If you need an easy tool to blitz and blend, you'll love the Nutri bullet.

Storage

This smoothie is best consumed immediately, but you can freeze it into cubes to blend up at a later date. This will create an icier and colder smoothie.

Top Tip

Gold kiwifruit and bananas blend up in a smoothie best when they are ripe and a bit soft. This also increases their sweetness.

Looking for other recipes like this? Try these:

Pairing

These are some of my favourite snacks to eat whilst sipping on a gold kiwifruit smoothie:

Gold Kiwifruit Smoothie

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Servings: 2 people

Ingredients Method

Ingredients

2 gold kiwifruits, peeled and roughly chopped
1 banana, peeled and roughly chopped
½ C Greek yoghurt
½ teaspoon ground cinnamon, plus extra for garnish (if desired)
250 ml filtered water
½ C ice (optional)

Method

Combine all the ingredients into a blenders, and blitz until thick and smooth.
Equally pour into two glasses, garnish with a sprinkle of cinnamon and drink immediately. Enjoy!

Candied Walnuts

August 1, 2025 by The Gold and Grain Leave a Comment

Whether you need a snack for cocktail hour or a sweet crunch to add to a salad, these candied walnuts hit the mark every time! They're addictive and versatile and they're exactly what I want in a quick and easy snack.

Walnuts are a great nut filled with antioxidants and omega 3, but they can be bland and have been described as dusty... gross! But once you move past that and toast them a little, they're delicious! In this recipe, I use raw walnuts, and toast them in the oven before I candy them. Once they have cooled, the candied walnuts are ready to eat.

I always have a jar in the pantry during spring and summer, as snacks or salad toppers.

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Ingredients

walnuts - my favourite nut to candy, but use what ever raw nuts you have in your pantry, this recipe is great way to use half opened packets of nuts
sugar - I use half caster sugar and half brown sugar, I find this combination adds a molasses taste and softens the sugar, so it's a crunchy bite that's easier on your teeth
cinnamon - I add cinnamon to almost everything! Cinnamon adds a lovely flavour to these candied walnuts
sea salt - to balance out the sweetness

See recipe card for quantities.

Instructions

Step 1: Preheat the oven and evenly place the walnuts on a line baking tray and bake for up to 10 minutes

Step 2: In a medium saucepan combine the caster sugar, brown sugar and water, put over low heat

Step 3: Stir the sugar and water occasionally, once sugar is dissolved, remove from heat. Add vanilla extract, cinnamon and salt to the sugar mix and stir quickly.

Step 4: Then add walnuts, coat and lay out onto the same lined baking tray to cool.

Hint: these candied walnuts are great as a little garnish topping on iced cupcakes or cakes. Just chop up the candied walnuts and scatter them over the sweet treat.

Substitutions and Variations

There are many ways to add flavour to walnuts, these are some I've tried and enjoyed;

Spicey - double the cayenne pepper and add some smoked paprika for a spicey and smoky snack
Sweet - if you don't have brown sugar, use just caster sugar, coconut sugar or raw sugar for a similar result
Gingerbread - add more cinnamon plus a teaspoon of ground ginger, the perfect snack for the holidays
Nuts - is you don't like walnuts, cashews, pecans and macadamias are a great option. If using almonds, make sure they're blanched and have the skin off

Storage

Store the candied walnuts in an airtight container or jar for up to 1 week in the pantry.

Top Tip

These make a great gift, all year round. Make a big batch, sterilise a few jars, fill the jars with the candied walnuts, pop the lid on and tie a little ribbon around the neck of the jar et voila! A lovely homemade gift everyone will appreciate.

Looking for other snack ideas? Try these:

Pairing

These are my favourite dishes to scatter candied walnuts over the top:

Cucumber and Chive Salad

Candied Walnuts

A sweet and salty snack that's delicious with a cold drink before dinner or scattered over salads and vegetable dishes for dinner.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 8 people

Ingredients Method

Ingredients

2 C raw walnuts
½ C caster sugar
½ C brown sugar
2 tablespoon water
1 ½ teaspoon cinnamon
1 teaspoon vanilla extract
¼ teaspoon salt

Method

Place the raw walnuts on a lined baking tray and bake in a preheated oven for no longer than 10 minutes. Then remove the tray from the oven.
In a medium saucepan, place the caster sugar, brown sugar and water over low heat and gently stir as the sugar dissolves.
Once the sugar has dissolved, add the cinnamon, vanilla extract and salt and stir to combine. Keep on the heat for 1 minute, then remove the saucepan from the stove.
Put the lightly toasted walnuts into the saucepan and stir quickly to coat the walnuts. Once coated, quickly pour the walnuts onto the same lined baking tray and spread them out evenly using a spoon or wooden spoon. Allow to cool, the candy will harden quickly as the walnuts cool. Enjoy!

Quick and Easy Bread

August 1, 2025 by The Gold and Grain Leave a Comment

This is my favourite bread recipe, my quick and easy bread. This bread recipe has saved me so many times! When the kids want toast or a sandwich or I need breadcrumbs in a pinch, this bread recipe always comes to mind! Its quick, in that the proving time is a total of only 30 minutes, none of this 12 hours bread proving process. Try it, you'll love it!

This recipe is truly no fuss, because you can use a typical plain flour to make this bread. I love baking with bakers flour (bread flour), it does make a stronger and more elastic dough for bread, bread rolls, and even pizza dough. But we're not looking for glorious artisan bread with this recipe, we need quick and easy bread, that's rustic and homemade, and any home cook can bake it.

I bake this bread all year round, but mostly in winter, when we need a little bread for dipping into soups and stews.

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Ingredients

The ingredients for this quick and easy bread are always in my pantry. I stock them up regularly so I always reach for them when I need to make bread.

plain flour - a good quality bread flour is great for making bread, but as a home baker, I need to use any plain flour I have, making this recipe even better!
dry yeast - my preference is dried yeast, its keeps much longer and is a pantry staple
honey - this is my preferred sweetener, but caster sugar is fine too

See recipe card for quantities.

Instructions

Step 1: Combine honey, yeast and water in a large mixing bowl. Cover and allow to prove until yeast has bloomed, about 10 minutes.

Step 2: Add flour and salt and mix well, until the dough starts to come away from the sides of the mixing bowl.

Step 3: Turn the dough onto a floured surface and knead for 10 minutes.

Step 4: Shape the dough, put it in a tin and cover to prove for 20 minutes. Bake at 180 degrees.

Hint: Batch bake your bread! I like to make two loaves at a time so one is used for sandwiches and the other for dinners, croutons or breadcrumbs.

Variations

I love to experiment with different flavours and ingredients in bread, here are a few of my favourites;

Walnuts and Cranberries - I love adding walnuts and dried cranberries to this bread and shaping into a round dough, then baking on a baking sheet. Instant walnut bread for a cheeseboard!
Cheese and chives - to change things up a bit, I like to swirl in some cheese and chives into the bread, its gives it loads of flavour and make for a yummy snack with a good smear of butter.
Cinnamon - adding cinnamon into the dough creates a lovely sweet smelling taste to this bread. It makes the yummiest French toast too!
Sundried tomato and oregano - for a pizza like flavour, finely chop some sundried tomatoes and grab a couple of teaspoons of dried oregano and fold them into the dough before shaping.

Equipment

A stand mixer for making bread is very handy, but for this recipe, I prefer using a Dutch dough hook. Dough hooks are an inexpensive way to mix bread by hand without it going lumpy and getting your hands covered in dough!

Storage

Store in a bread bag or container for up to 2-3days.

Slice and place in a freezer bag and freeze for up to a month.

Top Tip

Once the bread comes out of the oven, rub a little butter on the top. This keeps the crust soft and gives the bread a lovely looking finish. This is especially impressive if gifting the bread or serving to guests.

Looking for other recipes like this? Try these:

Pairing

These are my favourite dishes to serve with quick and easy bread:

Quick and Easy Bread

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Prep Time 40

Cook Time 45

Servings: 4 people

Ingredients Method

Ingredients

3-4 C plain flour, plus extra for work surface
1 teaspoon dry yeast
1 tablespoon honey
1 ½ C water
1 ½ teaspoon sea salt

Method

In a large mixing bowl, combine the honey, yeast and water. Then cover and allow to prove for approximately 10 minutes, or until the yeast has bloomed.
Uncover the bowl and add the flour and salt and combine well. You will know when the dough is ready for kneading when it starts to form a ball and doesn't stick to the sides of the mixing bowl.
Turn the dough onto a floured surface and knead for 10 minutes. Then shape the dough and place in a loaf tin. Cover and allow to prove in a warm place for 20 minutes.
Once the dough has risen in the tin, gently make a few cuts to the top, this helps release steam and control the rise of the bread. Then place in a preheated oven at 180℃ for approximately 40-45 minutes, or until golden brown and a knock the base of the loaf sounds hollow. Once baked, allow to cool int he tin for 10 minutes, before transferring onto a wire rack to cool completely. Enjoy!

Rhubarb Blueberry Crumble, with Lemon Mascarpone

July 30, 2025 by The Gold and Grain Leave a Comment

Winter is not my favourite time of year. Its cold, wet and dark and it sends us all into hibernation. And whilst staying in most nights is not such a bad thing, in this economy, I absolutely prefer warm weather, sunshine, clear skies and walks to the park.

I do enjoy the winter warming foods though, and this rhubarb blueberry crumble is one of those quintessential desserts that warms the soul on a cold night. The tangy and fruity, but slightly bitter, rhubarb is soft and the burst blueberries dotted around it makes a colourful display of cooked fruit. Although rhubarb is technically a vegetable, I love a plant that can play both sides, sweet and savoury.

This rhubarb blueberry crumble is served with a dollop of zesty lemon mascarpone cream cheese, this dessert is very easy to eat, you have been warned! But I encourage you to share it with family and friends, they'll love it too!

close up of rhubarb and blueberry crumble with serving on seperate plate and dollop of lemon mascarpone

Rhubarb is in season from February to May in Victoria, but you'll often find it still available in June and July. Enjoy this dessert during Autumn and Winter.

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Ingredients

rhubarb - I love that rhubarb is a bit tangy and tart, it pairs well with sweet blueberries and crunchy crumble
blueberries - frozen blueberries is my preference for this recipe, but fresh blueberries are great too, they're likely to retain they're shape better and therefore retain their water content
rolled oats - adding a little texture to the crumble, rolled oats are an easy addition to this dessert
lemons - mascarpone is delicious, but for dessert I want to brighten up the plate and what better than lemons to do just that!

See recipe card for quantities.

Instructions

Step 1: Cook the rhubarb down in some butter

Step 2: Add blueberries, sugar, water and vanilla extract

Step 3: Make the crumble in a medium mixing bowl

rhubarb and blueberry crumble ready to bake

Step 4: After scooping the cooked fruit into a baking dish, cover with the crumble then bake at 180 degrees for approximately 25 minutes

Substitutions and Variations

I love this recipe as is, but there are a few changes you can make to better suit your needs and what you have in the kitchen;

Berries - instead of blueberries, use strawberries or mixed berries. If using raspberries, add a little extra sugar, as they are tart like the rhubarb
Sweetener - if you don't have caster sugar, honey or maple syrup can be used in its place. Even raw sugar would be a great alternative, it just needs a little extra time to dissolve
Gluten free - use gluten free flour at a 1:1 ratio and replace the rolled oats for specifically marked gluten free rolled oats (processed without being contaminated by gluten)
Cream or ice cream - mascarpone isn't difficult to find, but if you don't like it or have it available, a great alternative is cream fraiche. Mixing in the lemon will loosed the consistency of the cream fraiche, but the flavour is great. Or, a scoop of vanilla ice cream will work perfectly! In any case, you simply must serve something creamy with a fruit crumble!

Equipment

Stoneware can make such a huge difference to how your dishes look when served. I love an oval or round shape, but any square one will do. Here is one that's similar to what I've used.

Storage

Store any leftover rhubarb blueberry crumble in an airtight container in the fridge for up to 2 days. Reheat in an oven proof dish until the leftovers are warmed through.

The lemon mascarpone can be stored in an airtight container and kept in the fridge for up to 3 days.

Not suitable to freeze.

Top Tip

You can make this ahead of time, just keep the fruit and the crumble in separate dishes and refrigerate overnight. 1.5 hours before serving, take the dishes out of the fridge, allow to come to room temperature, then scatter the crumble over the fruit and bake in the oven until the crumble is golden and crispy.

Looking for other recipes like this? Try these:

Pairing

These are my favourite drinks to serve with rhubarb and blueberry crumble:

Mint and Lime Soda

Rhubarb Blueberry Crumble, with Lemon Mascarpone

A warming dish that satisfies your sweet tooth during the colder months of the year.

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Prep Time 15

Cook Time 55

Total Time 1 10

Servings: 6 people

Ingredients Method

Ingredients

2 C rhubarb, chopped
2 C blueberries, frozen
7 tablespoon caster sugar, divided
¼ C water
1 teaspoon vanilla extract
½ C rolled oats
50 g butter, divided
⅓ C plain flour
¼ teaspoon ground cinnamon

Lemon Mascarpone

250 g mascarpone
2 tablespoon caster sugar
2 tablespoon lemon juice, plus zest

Method

Rhubarb and Blueberry Crumble

Preheat the oven to 180℃. In a large pot, melt 20g butter, add the chopped rhubarb and cook it down on a low heat for about 10-12 minutes, or until the rhubarb begins to soften.
Add the blueberries, water, 4 tablespoon caster sugar, and vanilla extract and cook down on low heat until it starts to simmer and the mixture starts to thicken, about 15-20 minutes. Then remove from the heat.
In a medium size mixing bowl, place the flour, 3 tablespoon caster sugar, cinnamon and rolled oats and cubed butter and rub the butter into the dry ingredient mixture.
Gently pour the cooked fruit into a baking dish, then scatter the crumble over the top. Bake in the oven for 20-25 minutes, or until the crumble is golden brown and the fruit is bubbling on the sides. Allow to cool slightly before serving with lemon mascarpone. Enjoy!

Lemon Mascarpone

Whilst the crumble is baking, in a medium mixing bowl, combine the mascarpone, caster sugar, lemon juice and zest and mix well. Cover and refrigerate until serving.

Banana Bread

July 25, 2025 by The Gold and Grain Leave a Comment

Let's be honest, this isn't bread, but is a delicious loaf of banana cake. Banana bread is on repeat in my kitchen all year round! We eat it for morning tea, afternoon tea and I pack some in the school lunchboxes too. This banana bread is really easy to make, and its the best way to use bananas that have softened and turning dark.

Bananas are a great source of potassium and fibre. They're so good for digestive health, I tell my kids all the time, but I don't like the texture of bananas. That's why I prefer to blend them, like in this banana bread recipe. But, I also blend them for smoothies, which is how I mostly consume bananas.

In Australia, bananas are available all year round. And that explains why I bake this banana bread all the time.

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Ingredients

Bananas - not just mashed, the banana is blended with the wet ingredients to ensure banana flavour throughout the banana bread
Dark chocolate - the melted texture of the chunks of chocolate is delicious and makes the banana bread less sweet
Extra virgin live oil - you won't taste olives in this banana bread, I promise!

See recipe card for quantities.

Instructions

Step 1: Put bananas and all the wet ingredients into a blender

Step 2: Blend well, the banana should be completely blended, no chunks

Step 3: Pour the blended wet ingredients into the dry ingredients, already in a mixing bowl and stir

Step 4: Once combined, pour batter into a lined baking tin and bake at 180 degrees for approximately 45 minutes

Hint: don't waste your bananas! They turn really quickly, but to make the most of them, pop them in an airtight container or freezer bag and pop them in the freezer. The skin will go black, but inside the banana is perfect for using in this recipe.

Substitutions

I have made a few substitutions over the years, these work the best;

Milk - nut, oat and soy milk are great alternatives for dairy free option
Oil - melted coconut oil or ghee are great alternatives to extra virgin olive oil
Gluten free - any gluten free flour can replace the plain flour at a 1:1 ratio
Brown sugar - instead of maple syrup, brown sugar adds a caramelised flavour to the banana bread

Variations

Chocolate - add cocoa to the dry ingredients, just minimise the plain flour by 2 tablespoons
Ginger - add some ground ginger for a gingerbread style banana bread
Nuts - add chopped walnuts or pecans for texture

Equipment

Equipment can have a big impact on how a recipe turns out. This hand blender is one of those kitchen tools I'm always reaching for, because it delivers excellent results.

Storage

Keep the banana bread in an airtight container in the pantry and it will last up to 5 days.

Not suitable for freezing, the texture changes too much.

Top Tip

This batter makes delicious muffins! Just pour the batter into a lined muffin tin and bake for 25-30 minutes, check on them as they bake, they'll be ready much quicker in the muffin tin.

Looking for other baking recipes? Try these:

Lemon Ricotta Cake

Pairing

These are my favourite drinks to pair with banana bread:

Banana Bread

Print Recipe Pin Recipe

Prep Time 15

Cook Time 50

Total Time 1 5

Servings: 6 people

Ingredients Method

Ingredients

¼ C milk
⅓ C extra virgin olive oil
7 tablespoon maple syrup
1 teaspoon vanilla extract
2 C ripe bananas, (approx. 2 bananas)
2 C plain flour
1 teaspoon baking powder
1 teaspoon bi carb soda
1 teaspoon cinnamon
¼ teaspoon sea salt
½ C dark chocolate chips

Method

Preheat oven to 180℃. Line a loaf tin with baking paper and set aside.
In a food processor, blitz together the wet ingredients, milk, maple syrup, olive oil, vanilla extract and bananas and pulse until the mixture is smooth.
In a medium mixing bowl, whisk together all the dry ingredients, flour, baking powder, bicarb soda, cinnamon, chocolate chips and salt. Now pour the mixture from the food processor and gently mix everything together to form the batter.
Pour into the prepared tin and bake for 40-50 minutes on the middle rack. Cjheck the loaf with a skewer or toothpick. Once cooked through, remove from the oven and allow to cool in the tin for 10 minutes before transferring to a cooling rack. Enjoy!

Shallot Vinaigrette

July 23, 2025 by The Gold and Grain Leave a Comment

A good vinaigrette can lift any dish, and this shallot vinaigrette is no exception! The sweet, tangy and a little spicey flavour of this vinaigrette makes it perfect for any salad or drizzled over some roasted vegetables or grilled chicken. It keeps in the fridge well and is so easy to make, you'll be reaching for it all the time.

Salad Dressing V Vinaigrette

We make them all the time, but what exactly is the difference between a salad dressing and a vinaigrette? Well, put simply a salad dressing is usually made thick using fat like yoghurt, mayonnaise or even avocado. A vinaigrette on the other hand is much thinner with a generous amount of fat or oil. Both dressings and vinaigrettes have acid, salt, pepper and sweetness.

close up of shallot vinaigrette in a jar

This vinaigrette can be made all year round. Shallots are in season from late winter to early autumn.

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Ingredients

shallots - a mild onion flavour makes this vinaigrette a little less pungent, perfect finely chopped and adds a little purple colour too
white wine vinegar - this is a great acid option for any vinaigrette. Its tart, but smooth and pairs so well with Dijon mustard and olive oil
Dijon mustard - a peppery bite that also adds some creaminess, seeded mustard is a great alternative if you don't have Dijon
olive oil - extra virgin olive oil, the heavy lifter of this vinaigrette and indeed my kitchen!

See recipe card for quantities.

Instructions

shallots and garlic, finely chopped and minced on a cutting board

Step 1: Finely chop the shallots and grate the garlic.

Step 2: Put shallots, garlic, honey, mustard, vinegar, salt and pepper into a mixing bowl. Whisk in the olive oil until emulsified.

Hint: this vinaigrette can easily be shaken up in a jar, just make sure the lid is on nice and tight!

Substitutions and Variations

As with salad dressings, vinaigrettes can be easily adjusted to taste or preference of ingredients. Here are a few suggestions I've tried;

Vinegar - red wine vinegar is a great alternative, or if you're feeling fancy, champagne vinegar is also really nice with the shallots
Spring onion - spring onion has never been my go to for a vinaigrette, but when thinly sliced, it makes a lovely alternative to the shallots
Sugar - sugar or maple syrup are great sweetener options if you don't want to use honey

Equipment

If I'm not collecting jars from my used groceries, I'm buying them and re using them in whatever way I can. Its much better for the environment and easier on the wallet too. But sometimes, you need a good jar for a specific recipe of pantry staple, and these are my go to. I love these Weck jars, they come in great sizes and prices, and I must say, they look great too!

Storage

Store the shallot vinaigrette in a jar or airtight container for 3-4 days in the refrigerator. Be sure to give it a good stir before use.

Looking for other recipes like this? Try these:

Chimichurri

Pairing

These are some of my favourite salads where a shallot vinaigrette can be used instead of the original recipes dressing :

Peach and Halloumi Salad

Shallot Vinaigrette

Print Recipe Pin Recipe

Prep Time 15

Total Time 15

Ingredients Method

Ingredients

1 large shallot, finely chopped
1 clove garlic, minced
1 teaspoon Dijon mustard
2 tablespoon white wine vinegar
⅓ C extra virgin olive oil
¼ teaspoon sea salt
¼ teaspoon cracked pepper

Method

In a medium bowl, whisk together the shallots, garlic, honey, Dijon mustard, salt, pepper and white wine vinegar. Slowly pour in the olive oil and whisk until the vinaigrette emulsifies.
Serve immediately, or refrigerate in an air tight container or jar for up to 3 days. Enjoy!

Blueberry and Cashew Butter Smoothie

July 23, 2025 by The Gold and Grain Leave a Comment

We love a good smoothie in our house, something that fills our bellies and comes together quickly when we're in a rush. I love this blueberry and cashew butter smoothie, its not too sweet and when I'm really busy, its a great breakfast on the go. The combination of blueberries and a little nuttiness from the cashews is delicious!

This smoothie can be enjoyed all year round, because the blueberries are frozen. Personally, I prefer smoothies in summer, when I crave cold drinks most.

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Ingredients

frozen blueberries - I love using frozen blueberries instead of fresh, they keep longer and I can access them all year round. Nothing annoys me more than beautiful berries that go mouldy the day after they're purchased, a sad waste
cashew butter - nut butters have been popular for years, but cashew nut butter doesn't seem to get much attention. I love that its smooth and has a light nutty flavour
Greek yoghurt - my favourite yoghurt, I always add a heaped tablespoon or two to all my smoothies, the protein is great for a morning smoothie
honey - a little sweetness to balance out the other ingredients, maple syrup is a great alternative too
water - I prefer filtered water to coconut water in this smoothie

See recipe card for quantities.

Instructions

blueberries, cashew butter, honey and yoghurt in a blender

Step 1: Combine the ingredients into a blender cup. Blitz until smooth.

finished smoothie served with sprinkling of hemp seeds and bee pollen

Step 2: Pour into a glass. Garnish with hemp seeds and bee pollen.

Hint: freeze you own blueberries, just wash, dry and lay out on a baking sheet and pop in the freezer. Once frozen, about 1hr, transfer into an airtight container. No waste, just yummy smoothies whenever you want!

Substitutions and Variations

Smoothies are great because you can change up your recipes to suit whatever you have in the kitchen. These are a couple of easy swaps;

Berries - if you don't like blueberries, use any berry you have, strawberries, raspberries or mixed berries all work well in this recipe
Nut butter - cashew butter has a light taste, but almond butter or even sunflower seed butter are great alternatives

Equipment

The Nutri bullet is one of the most used pieces of equipment in my kitchen. I use it for so many things, its quick and easy. If you need an easy tool to blitz and blend, you'll love the Nutri bullet.

Storage

Smoothies are best enjoyed immediately, as they start to separate. However, you can freeze the smoothie into an ice cube tray, then pop them out, blitz in a Nutri bullet and consume.

Looking for other recipes like this? Try these:

Pairing

These are my favourite dishes to serve with blueberry and cashew nut smoothie:

Blueberry and Cashew Butter Smoothie

A tasty smoothie that's perfect for summer mornings when you're on the go.

Print Recipe Pin Recipe

Prep Time 10

Total Time 10

Servings: 2 people

Ingredients Method

Ingredients

2 C blueberries
2 tablespoon cashew butter
½ C Greek yoghurt
1 tablespoon honey
1-2 C water, depends on desired thickness

Method

Put all the ingredients into a Nutri bullet, or similar blender. Blitz until thick and smooth. Adjust consistency to your liking.
Pour into glasses. Garnish with hemp seeds and bee pollen, if desired. Enjoy!

Quick Pickle Red Onion

July 23, 2025 by The Gold and Grain Leave a Comment

This quick pickle red onion recipe is so easy, you'll never need to buy pickled red onions again! A combination of red wine vinegar, salt, sugar and a couple of aromatics, pickles sliced red onions just in time for dinner.

I always thought pickling was a long process that required equipment I didn't have and time I couldn't find, but this recipe has changed my thoughts. The pickling ingredients are simple, and then the jar or mixing bowl is simply filled with hot water, so this amount can vary depending on the size of the jar/bowl.

Even so, the result is delicious quick pickled red onions that we add to tacos, burgers, salads and sandwiches. A great little staple that can keep in the fridge for 3-4 days.

close up of quick pickled red onions in a jar

These pickled red onions are great all year round.

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Ingredients

red wine vinegar - this is my preferred acid to use in this recipe, vinegar is a must for pickling
salt - the salt adds a bit of brininess to the pickling mixture
sugar - the sweetness balances out the tart vinegar
peppercorns - for flavour, but can be omitted if you prefer
mustard seeds - again, for flavour but if you don't have them, they can be left out

See recipe card for quantities.

Instructions

Step 1: Put the red onion, salt, sugar, peppercorns, mustard seeds and vinegar into a jar, then fill with hot water

Hint: thinly slice the red onions so the pickling liquid softens them quicker. Thicker pieces of red onion take longer to soften.

Substitutions and Variations

This is a quick pickle recipe, its not complicated, so experiment a little with variations in flavour, here are some of my suggestions;

Chilli - if the peppercorns aren't enough, slice a red chilli in half and add that to the pickling mixture, this will add more heat and spice to the red onions
Vinegar - red wine vinegar is my preference, and the colour compliments the red onion, but you can use white wine vinegar or white vinegar
Peppercorns and mustard seeds - if you don't want the little hints of mustard seed and peppercorns, you can omit them and the onions still turn out great

Equipment

Storage

Store the pickled onions in the brine, in a jar for up to 3-4 days in the fridge. Always ensure the red onions are fully submerged in the pickling liquid before returning the jar to the fridge.

Looking for other recipes like this? Try these:

Pairing

These are my favourite dishes to serve with quick pickle red onions:

Quick Pickle Red Onion

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 4 people

Ingredients Method

Ingredients

1 large red onion, thinly sliced
2 tablespoon red wine vinegar
1 teaspoon sea salt
1 teaspoon caster sugar
½ teaspoon peppercorns
¼ teaspoon mustard seeds
1 C hot water

Method

Ina clean jar or small bowl, place the sliced red onion, sea salt, sugar, peppercorns, mustard seeds and red wine vinegar. Give it a little stir.
Pour hot water over the top, to fill the jar or bowl ( this amount will vary but should be more than 1 cup.
Allow to steep for at least 15 minutes before consuming. Enjoy!

Crispy Rice Salad

July 23, 2025 by The Gold and Grain Leave a Comment

Salads that are their own meal are my favourite salads. There is enough carbohydrates or protein in them that fill you up without making too much mess in the kitchen, especially on those busy days when your managing kids activities or need to make a quick week night dinner.

Its for this reason, we love this crispy rice salad! Its crunchy, spicey, sweet and fresh; everything you want in a satisfying salad. The rice is a great starchy carbohydrate for this recipe. The vegetables are crisp and seasonal, and can be swapped with other vegetables if you need. I make this a couple of times a week, because it makes an amazing lunchtime salad.

This crispy rice salad is great when hosting a large crowd or meal prepping for the week ahead. All the fresh ingredients are best in season during autumn.

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Ingredients

spring onion - in my opinion, the best onion for a salad is always a spring onion. They have enough kick without being too overpowering
cucumber - fresh and crisp, cucumbers are a great way to bulk up a salad
chilli - not too much chilli, there is chilli in the dressing too
red cabbage - not just a lovely colour, but crunch and good for the gut
sesame seeds (not pictured)

See recipe card for quantities.

cooked rice - I cook and cool the rice the day before, it makes for crunchier rice
tamari - the gluten free soy sauce is delicious, but use soy sauce if you prefer
cayenne pepper - just a little, it adds an extra layer of heat in the salad
olive oil - extra virgin olive oil is my preference, but sesame oil or coconut oil are both great too

See recipe card for quantities.

Instructions

The only cooking you'll need to do is baking the rice and toasting the sesame seeds, et voila!

cooked rice in a bowl with tamari, cayenne pepper and olive oil

Step 1: To make the crispy rice, combine the rice, tamari, cayenne pepper and olive oil in a bowl.

Step 2: Transfer the rice mixture into a baking tray and cook on high until crispy.

all salad ingredients in a bowl, before mixing

Step 3: Chop and shred all the fresh ingredients and sesame seeds and place in a large bowl. Add the crispy rice.

mixed salad with dressing, ready to serve

Step 4: Make the dressing and pour over the salad ingredients. Mix well to coat all the ingredients.

Hint: Use day old rice to achieve an even crispier rice. Just cook the rice as usual, allow to cool, then store in an airtight container in the fridge. It can keep for up to 3 days.

Substitutions

You can use any salad vegetables you like for this recipe, here are a few of my favourites;

Snow peas - sliced into slivers, they give a yummy crunch!
Green cabbage - an obvious swap, still looks and tastes good
Capsicum (bell peppers) - pick a colour, slice them up and they make a lovely substitute for the cucumber
Sesame oil - my preference is always olive oil, but if you want a depth of nutty flavour, replace the olive oil with sesame oil

See this link for my ginger and tahini dressing recipe.

Equipment

We all generally have the basic necessities for a high functioning kitchen, but one thing I know saves me so much time is a good micro plane grater! Ginger, garlic, zest its the best! This is my favourite , and it washes up so well. You'll be enjoying it for many years.

Storage

Once the salad is made, it can be stored in the fridge for 2-3 days. The rice will absorb more of the dressing and be less crunchy. Keep some dressing aside if your meal prepping, to add to the salad before serving.

Not suitable for freezing.

Top Tip

When toasting sesame seeds, or any nuts, always use a dry pan. That means there are no oils in the pan. The seeds and nuts slowly release their own oils whilst on the heat, so they won't stick to the pan. But do not leave the pan, seeds and nuts toast fast!

Looking for other recipes like this? Try these:

Pairing

These are my favourite dishes to serve with crispy rice salad:

Crispy Rice Salad

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Prep Time 15

Cook Time 30

Servings: 4 people

Ingredients Method

Ingredients

1 ½ C cooked rice
4 tablespoon tamari
¼ teaspoon cayenne pepper
3 tablespoon olive oil
1 large cucumber, chopped into rough cubes
¼ small head red cabbage, shredded
2-3 spring onion, finely chopped
1 medium carrot, shaved and roughly chopped
2 chillies, finely chopped
3 tablespoon sesame seeds, toasted
1 teaspoon salt
¼ teaspoon pepper
1 batch my ginger and tahini dressing

Method

Preheat the oven to 200℃. In a large bowl combine the cooked rice, tamari, cayenne pepper and half the olive oil. Mix well, then lay the rice out onto a baking tray and bake in the oven until golden and crispy, stirring a couple of times until you have reached your desired crispiness, about 20 minutes.
In a large bowl, place the cucumber, cabbage, spring onion, carrot, sesame seeds and chillies.
In a small bowl, combine the tahini, honey, ginger and rice wine vinegar. Slowly whisk in the olive oil until the dressing has emulsified.
Remove rice from the oven and allow to cool for a few minutes before adding it to the large bowl with the vegetables.
Pour the dressing over and combine well. Enjoy!

Ginger and Tahini Dressing

July 23, 2025 by The Gold and Grain Leave a Comment

Sometimes you need a salad dressing with punch, one that adds so much flavour to any salad combination, well, this is it for me! My ginger and tahini dressing is hot and spicey, but also sweet and nutty and so versatile! This salad dressing can be used for any salad or simply drizzled over roasted vegetables. I have also drizzled it over some leftover chicken and rice, and its so delicious. If you love ginger, like I do, this recipe is absolutely for you. So tasty!

close up ginger and tahini dressing in a jar

This dressing is best in autumn, winter and spring when ginger is in season.

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Ingredients

ginger - freshly grated ginger adds heat and freshness to this every dish, particularly this dressing, the ginger flavour comes through the most
tahini - sesame paste (tahini) adds nuttiness to the dressing, and really balances out the heat from the other ingredients
honey - where there is heat, there must be a little sweetness, honey is my go to in this recipe
rice wine vinegar - a tangy acid, rice wine vinegar adds a slight sharpness
garlic - pungent garlic notes sit a little more in the background of this recipe, but can be adjusted if you prefer a garlic kick
chillies - hot and spicey chillies really lift this dressing, and can adjusted to suit your heat preference
olive oil - my preference is a light extra virgin olive oil, for a much milder olive flavour

See recipe card for quantities.

Instructions

ginger, tahini, garlic, chilli, honey, rice wine vinegar salt and pepper in a mixing bowl

Step 1: Put tahini, ginger, chopped chillies, garlic, honey, salt and pepper into a small mixing bowl

olive oil added to the ginger and tahini mix

Step 2: Add rice wine vinegar and olive oil and whisk together until emulsified

Hint: don't be tempted to put all these ingredients into a jar and shake it. The tahini is too thick and the flavour and consistency won't be quite right.

Substitutions and Variations

As with most salad dressings, there are some changes you can make to suit your taste, here are some I've tried;

Chilli - instead of fresh chillies use chilli flakes or cayenne pepper
Tahini - omit the tahini to create a spicey, ginger dressing with a much thinner consistency or replace the tahini with peanut butter, if you want the nutty flavour
Vinegar - rice wine vinegar can be replaced with white vinegar
Oil - my preference is extra virgin olive oil, but sesame oil is also great and adds a nuttier flavour

Equipment

A sauce and gravy whisk is the easiest way to make this recipe. The shape is perfect for creating a smooth texture. But, a regular whisk will also do the job too.

Storage

Store the dressing in a jar or airtight container in the fridge for up to 3 days.

Top Tip

Keep your ginger fresh but storing it, chopped into chunks, in little bags or containers in the freezer. This minimises waste and keeps ginger easily accessible whenever you need it. Also, its much easier to peel the skin off when the ginger has thawed.

Looking for other recipes like this? Try these:

Pairing

These are my favourite dishes to serve with ginger tahini dressing:

Ginger and Tahini Dressing

Print Recipe Pin Recipe

Prep Time 15

Total Time 15

Ingredients Method

Ingredients

3 tablespoon ginger, grated
2 tablespoon tahini
2 small chillies
2 cloves garlic
2 teaspoon honey
2 tablespoon rice wine vinegar
3 tablespoon olive oil
½ teaspoon salt
¼ teaspoon pepper

Method

Combine grated ginger, chopped chillies, tahini, rice wine vinegar, salt and pepper in a small bowl.
Whisk together whilst slowly adding in the olive oil until emulsified. Enjoy!

Hot Toddy

July 23, 2025 by The Gold and Grain Leave a Comment

Honey and lemon, the quintessential combination to ward off the winter chill and common cold. A staple in our kitchen during the colder months, we love to source local honey and we're looking forward to growing lemons in our yard soon. But until then, the local farmers market fills our supply of this delicious zesty fruit.

One of our favourite ways to make the most of honey and lemon is making a Hot Toddy drink. Admittedly, I have only recently discovered what a hot toddy is, and it turns out, it's one of my favourite winter warming drinks. I only have one at a time, because I'm a cheap date, but its enough to warm me up whilst enjoying a little downtime at the end of long winters day.

two glasses of hot toddy drink with plat of garnishes, lemon and cinnamon sticks

Autumn and winter are the best times to enjoy this delicious nightcap.

Try my mulled wine other recipe on this site, its warming and delicious and a great drink to enjoy with friends around a fire in winter.

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Ingredients

whisky - any whisky will do, and its a great way to use a half empty bottle. The quantity of liquor can change to your taste
lemons - lemons are a must, they zest adds so much punch to this beverage
honey - a little sweetness is welcome, not to mention the antimicrobial benefits of honey, after all, we are trying to ward off some pesky winter germs, right?
cinnamon sticks - the cinnamon adds to the flavour and warming note, a comforting and delicious taste
water - hot water makes this a warm nightcap, be sure to check your glassware can handle the heat

See recipe card for quantities.

Instructions

step one, whisky, honey, lemon juice and cinnamon into 2 glasses

Step 1: Divide whisky, lemons, honey and cinnamon sticks into heatproof cups.

step two, hot water poured over the two prepared glasses

Step 2: Top with boiling water, stir and allow to steep before serving.

Hint: leave a useful hint here, like let the grill run for 4-5 minutes to burn off any remnants, then clean it. I like to use this bristle-free barbecue brush (affiliate link) for cleaning the grill.

Substitutions and Variations

Whisky - if you don't like whisky, bourbon, scotch, apple cider, vodka or rakija are all great alternatives
Honey - whilst honey is the best option for sweetness in a hot toddy, you can add a little simple syrup or sugar instead
Spicy - add some ginger slices for a little heat are lovely in this nightcap

Storage

A hot toddy is best served and consumed immediately.

Top Tip

If you have an abundance of lemons, squeeze the juice out and pour it into an ice cube tray and freeze for up to 2 months. The lemon juice cubes can be added to cocktails, cool drinks or a hot toddy!

Looking for other recipes like this? Try these:

Pairing

These are my favourite dishes to serve with a hot toddy:

Hot Toddy

A warming and soothing nightcap is easy and delicious. Easily adaptable to suit your taste, a lovely way to end a cold winters day.

Print Recipe

Prep Time 10

Total Time 10

Servings: 2 people

Ingredients Method

Ingredients

2 tablespoon whisky
2 tablespoon lemon juice, freshly squeezed
2 teaspoon honey
2 cinnamon sticks
1 C boiling water

Method

Divide the whisky, lemon juice, honey and cinnamon sticks into two heatproof glasses.
Pour over the boiling water and allow to steep before stirring until combined.
Garnish with lemon slices and extra cinnamon sticks, if desired. Enjoy!

Chilli Cucumber Salad

July 16, 2025 by The Gold and Grain Leave a Comment

This is an addictive little salad, you have been warned! Chilli cucumber salad is so easy and makes a lovely side dish with just about every meal. And lets not forget the delicious punch it offers a sandwich or taco, YUM! Crunchy, hot, tart and little sweet, it has been on repeat in my kitchen and it stores so well in the fridge, I love having bits and pieces in the fridge that add something extra to my dishes.

Cucumbers are in season most of the year, so go ahead and keep this one going all year round!

This was inspired by my cucumber and chive salad on this site.

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Ingredients

A handful of ingredients make a awesome and punchy side dish or quick snack! And any fresh crunchy cucumber variety will do, although I always prefer continental cucumbers.

cucumber
chilli
sesame seeds
rice wine vinegar
olive oil
salt

See recipe card for quantities.

Instructions

Step 1: Toast the sesame seeds and set aside.

Step 2: Slice the cucumbers, and finely chop the chilli.

Step 3: Combine all ingredients into a bowl.

Step 4: Allow to sit for 15 minutes before eating.

Hint: toast sesame seeds and keep them in an air tight container for up to 3 months in the pantry. You'll have yummy, nutty sesame seeds to use on all your salads and dishes, fast!

Substitutions and Variations

Carrot - add some thinly shaved carrot to the mix for a sweeter and crunchier salad
Spicey - replace fresh chillies with chilli flakes and up the heat with a couple of dashes of ground cayenne pepper
White vinegar - replace rice wine vinegar with white wine vinegar 1:1 if you need
Crunch - for add crunch, chop and toast some cashews or peanuts and add them with the sesame seeds, so good!
Sesame oil - replace olive oil with sesame oil with a nuttier sesame taste if you prefer

Storage

Store in the fridge for up to 2 days in an airtight container. Give it a good stir before using.

Not suitable to freeze.

Top Tip

For a uniform thin slice, use a mandolin. Its much quicker than a knife and chopping board, and easier if you're making a large batch to feed a crowd.

Looking for other recipes like this? Try these:

Pairing

These are my favourite dishes to serve with chilli cucumber salad:

Print Recipe

Chilli Cucumber Salad

Servings: 4

Ingredients

1-2 large cucumbers
2 large chillies
3 tablespoon sesame seeds
2 tablespoon rice wine vinegar
1 tablespoon olive oil
½ teaspoon salt

Instructions

Toast the sesame seeds and set aside to cool.
Finely slice the cucumber and place in a mixing bowl. De seed and finely chop the chillies.
Combine ingredients into a bowl and mix well. Allow to sit and flavours to mix for at least 20 minutes before serving. Enjoy!

Lemon Ricotta Cake

April 25, 2025 by The Gold and Grain Leave a Comment

Lemon desserts are the best desserts, and this lemon ricotta cake is no exception! So soft and tangy with the slight cheesiness of the ricotta, I could eat the whole cake! Its delicious and a must for your baking repertoire.

This cake is a little ray of sunshine in the middle of winter, so fresh and bright!

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Ingredients

lemons - fresh and tangy, lemon in a dessert is my favourite way to end a meal. The speckles of zest in the cake look so pretty.
ricotta cheese - the ricotta in this recipe adds a hit of cheesiness and a lovely crumb.

See recipe card for quantities.

Instructions

This seems like a difficult cake to make because of so many processes, but once you have made it a couple of times, it becomes easy to throw together in a pinch!

Step 1: Cream the butter and sugar together until pale and fluffy.

Step 2: Add ricotta, egg yolks, lemon juice and zest, flour and baking powder.

Step 3: Whisk egg whites until soft peaks. Then gently add to the batter.

Step 4: Bake in oven for 35 minutes at 180 degrees

Hint: It seems so obvious, but the amount of times I have squeezed the juice from the lemon and then realised I need the zest is embarrassing! My biggest tip for this cake is to zest before you squeeze the lemons.

Substitutions

Gluten free - replace the plain flour for gluten free flour, 1:1
Oranges - if lemon is too much or you don't like sharp citrus, replace with orange zest and fresh orange juice instead

Equipment

A good stand mixer is always going to make baking easier. I love my kitchen aid stand mixer, its so versatile and it looks and feels like "we mean business!" in the kitchen. It has so many attachments, this investment goes beyond baking recipes, you'll love it!

Storage

Keep covered for up to 3 days, in a airtight container.

Top Tip

If making this cake ahead of time, do not dust the icing sugar on it. Store it in a cool dry place in an airtight container and then when you are ready to serve it, allow it come to room temperature and then dust the icing sugar over the cake.

Looking for other recipes like this? Try these:

Pairing

These are my favourite dishes to serve with lemon ricotta cake:

Print Recipe

Lemon Ricotta Cake

Prep Time20

Cook Time35

Servings: 8 people

Ingredients

75 g butter
¾ C caster sugar
⅓ C (75g) ricotta cheese
3 eggs, seperated
1 ½ C plain flour
1 ½ teaspoon baking powder
zest 1 lemon
3 tablespoon lemon juice
1-2 tablespoon icing sugar, dusting

Instructions

Preheat the oven to 180℃. Grease a round 22cm baking tin or springform pan with butter and the base with baking paper. Set aside.
Cream the butter and sugar until it is pale and smooth. Then add the ricotta and mix well.
Beat in the egg yolks, one at a time. Then add 2tbsp plain flour, lemon zest and juice. Mix until well combined. Then add baking powder and remaining flour.
In a separate bowl, whisk the egg whites until stiff peaks form. Then gently fold the egg whites into the lemon ricotta batter.
Pour the batter into the prepared cake tin and bake in the oven for approximately 35 minutes, or until a cake tester or skewer comes out clean.
Once baked, allow to cool in the tin for 10 minutes, before transferring onto a cooling rack. Allow to cool completely before dusting with icing sugar. Enjoy!

Mulled Wine

April 25, 2025 by The Gold and Grain Leave a Comment

For the longest time I never knew what mulled wine was. And as someone who rarely drinks red wine, I just immediately rejected any suggestion of mulled wine, whenever it came up. Until one winter evening when my husband asked if I knew how to make mulled wine. He had recently been out with friends and they were all drinking this mulled wine and he thought it would be nice to drink it again and for me to try it. He described it as flavourful, warm and delicious. After a few google searches and many a kitchen experiment, I have come to really enjoy mulled wine and I have created my own little version.

This is a fun winter warming drink with a little kick!

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Ingredients

orange slices - the orange flavour from the orange liqueur is more pronounced with the addition of orange slices, and it smells amazing too!
cinnamon sticks - I'm not sure it would be mulled wine without cinnamon sticks. The cinnamon adds warmth and fragrance.
cloves - a depth of flavour from these spicy little cloves adds a lovely note.

See recipe card for quantities.

Instructions

Step 1: combine all ingredients into a medium pot and bring to a gentle simmer.

mulled wine served in glasses and garnished

Step 2: Allow to cool slightly before serving. Garnish with extra orange slices and cinnamon sticks.

Substitutions

A mulled wine can really be any combination of flavours you prefer, here are a couple of substitutions for this recipe;

Whisky - replace orange liqueur with whisky instead, still good, a little stronger in flavour too.
Lemons - replace the oranges with lemons if that's all you have or you prefer.

Variations

Spicy - add a red chilli to the pot to really ramp up the spicy heat in the mulled wine. Taste test regularly for the right amount of heat.
Berry - add raspberries or cranberries to give the mulled wine a sweet berry flavour instead of citrus. Also, omit the orange liqueur and replace with crème de cassis.

Storage

I seldom need to store mulled wine, as we do a great job consuming it once made! But, if you have a little leftover, remove all the aromatics and store in a jar or jug in the refrigerator for up to 1 day. When ready to consume, gently bring up to a simmer in a pot on the stove.

Top Tip

The aromatics from this recipe make an amazing hostess gift when neatly packaged and labelled in a jar.

Looking for other recipes like this? Try these:

Pairing

These are my favourite dishes to serve with mulled wine:

Print Recipe

Mulled Wine

Servings: 4 people

Ingredients

1 bottle red wine
2 tablespoon orange liqueur
4 tablespoon caster sugar
1 orange, sliced
4 cinnamon sticks
1 teaspoon cloves

Instructions

Put the all the ingredients in a medium sized pot. On low heat, bring the pot to a gentle simmer.
Allow to cool slightly before serving. Garnish with extra orange slices and cinnamon sticks. Enjoy!

Chimichurri

April 25, 2025 by The Gold and Grain Leave a Comment

This classic Argentinian sauce is delicious! Chimichurri adds so much flavour to any grilled meat or roasted vegetables. The spice and pungent garlic have such a kick, its so addictive! This is such an easy recipe to make too, lifting you dinner time game in no time.

This is great for barbeque season aka all summer!

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Ingredients

chilli - every chimichurri needs chilli. I always prefer fresh chilli for this recipe, but dried chilli flakes are still ok, if you need.
garlic - nothing is quite as pungent and punchy as garlic, but its so delicious in the sauce.
parsley - the addition of parsley balances out the big flavours of chilli and garlic

See recipe card for quantities.

Instructions

chopped parsley, garlic and red chillies

Step 1: Finely chop parsley, chillies and garlic and place in a small bowl.

Step 2: Add remaining ingredients and combine well. Allow to sit for at least 15 minutes before serving.

Hint: make this chimichurri in advance, especially if catering for a large group. The longer the ingredients sit together, the greater the flavour.

Substitutions

Making too many substitutions to this recipe would ruin it. Here are a couple that maintain a lovely balance of flavour;

Lemon juice - instead of red wine vinegar use lemon juice. Never use white vinegar or white wine vinegar.
Chilli flakes - use dried chilli flakes instead of fresh

Storage

Store in an airtight container in the refrigerator for up to 24hrs.

Top Tip

Please don't use a food processor to chop the parsley or in any way to make this sauce. The food processor quickly turns things into a paste, this needs to be light with floating pieces of flavour.

Looking for other recipes like this? Try these:

Pairing

These are my favourite dishes to serve with chimichurri:

Print Recipe

Chimichurri

Ingredients

½ C parsley
2 small chillies
3 cloves garlic
½ C olive oil
2 tablespoon red wine vinegar
½ teaspoon pepper
pinch dried oregano
1 teaspoon sea salt

Instructions

Finely chop the parsley, chillies (remove seeds) and garlic and place in a medium bowl.
Add remaining ingredients into the bowl and combine.
Allow to sit for a minimum 15 minutes before serving. Best served after 2hrs. Enjoy!

Olive Oil Dip

April 23, 2025 by The Gold and Grain Leave a Comment

This recipe is a must try for your next mezze platter. My olive oil dip is spicey and herby and just a delicious dip for crudites and fresh bread, the kind of bread you pull apart with your hands, so yum! Its so easy to make but is kind of impressive because its so unexpected.

olive oil dip served in a bowl with serving spoon

All year round delicious dip for mezze or an appetiser.

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Ingredients

olive oil - maybe not the best economy to make an olive oil dip, but this is honestly so delicious, its worth it!
parmesan cheese - one of my favourite cheeses bring salty cheesiness to this dip, and makes it moreish and addictive. A Grana Padano cheese works well as a replacement.

See recipe card for quantities.

Instructions

dry ingredients, parmesan cheese and garlic in a bowl

Step 1: Place the parmesan, parsley, garlic, chilli flakes, oregano and thyme in a shallow bowl.

all ingredients combined with the olive oil

Step 2: Add the olive oil and slowly mix together. Season with salt and pepper.

Step 3: Allow to sit for at least 15 minutes before serving with crusty bread or crudites.

Hint: If doubling the recipe and serving to a large group, grate the parmesan cheese and chop the parsley up to 2 hours before hand and store in airtight containers in the fridge. The dip will come together much quicker, just before your guests arrive.

Substitutions

A couple of changes can be made to suit what you have on hand;

Basil - instead of chopped parsley, basil chiffonade is delicious, but use a smaller amount, as basil can be overpowering.
Fresh chilli - use finely chopped fresh chilli instead of dried flakes, de seed for less heat.

Equipment

A good garlic crusher will always come in handy in your kitchen. Invest a quality garlic crusher, like this one, that won't struggle to smash those tough garlic cloves. Its easy to clean too!

Storage

Store in an airtight container in the refrigerator for 3-4 days.

Not suitable for freezing.

Top Tip

Store parsley in the fridge like a bunch of flowers, in a jar with filtered water. The bunch will last a week.

Looking for other recipes like this? Try these:

Pairing

These are my favourite dishes to serve with olive oil dip:

Print Recipe

Olive Oil Dip

Prep Time10

Servings: 4 people

Ingredients

¼ teaspoon chilli flakes
1 clove garlic, minced
¼ teaspoon dried oregano
½ C parmesan cheese, grated
¼ C parsley
⅔ C olive oil
salt and pepper

Instructions

In a medium bowl, place the chilli flakes, garlic, oregano, thyme, parmesan cheese and parsley.
Pour over the olive oil, and mix well. Adjust the seasoning with salt and pepper, to your taste. Allow to sit for up to 15 minutes before serving. Enjoy!

Cardamon and Chocolate Chip Cookies

April 15, 2025 by The Gold and Grain Leave a Comment

I've been baking for years now, since high school, and I absolutely love it! One of the first things I learnt to bake were chocolate chip cookies. Admittedly, I have failed many times over baking chocolate chip cookies, but I'm slowly getting the hang of it now. My family loves a good cookie, or biscuit as we say in Australia. Instead of baking the typical lunch box treat that is a chocolate chip cookie, I tried something a little different, with surprising results. These cardamon and chocolate chip cookies are a lot like a typical chocolate chip cookie, but with an unexpected fragrance and slightly minty flavour that makes them even more delicious!

The kids don't really notice the cardamon, its mild, but its the perfect amount to add a little something. Now I need to find other ways to add this delicate spice to more desserts!

Cardamon and chocolate chip cookies are great for any time of the year, but particularly around the holidays.

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Ingredients

chocolate - who doesn't love chocolate? its the perfect addition to every cookie and dessert. I always prefer using dark chocolate, with 70% cacao for a deep chocolatey taste
cardamon - this is beautiful spice that adds a lovely flavour, its slightly minty and very fragrant, a delicious combination with chocolate

See recipe card for quantities.

Instructions

creaming butter and sugar in stand mixer

Step 1: Cream the butter and sugar together. Add the eggs and vanilla and mix well.

Step 2: Sift the dry ingredients before gradually adding to the creamed mixture.

Step 3: Stir in the chocolate.

Step 4: Scoop portions onto baking tray. Bake for 12 minutes at 180 degrees.

Hint: For a chocolatey cookie, chop up the chocolate from a block of suitable cooking chocolate. This gives the cookies an unexpected scattered chocolate look, as opposed to a typical chocolate chip looking cookie.

Substitutions

For me, these cookies are just perfect as they are, but if you need to change them, these are a few changes I've made that might work for you too;

Cinnamon - if cardamon isn't for you, you can add cinnamon instead. Still tastes really yummy!
Gluten free - swap out the flour for gluten free flour at a 1:1 ratio.

Equipment

Storage

Good luck holding on to any of these cookies past 3 hours after baking! But just in case you can, keep them in an airtight container in a cool and dry place for up to 3 days.

Top Tip

Cardamon and chocolate chip cookies are amazing as part of ice cream sandwiches! A fun summer treat just got taken up a notch with a delicate cardamon chocolate chip cookie.

Looking for other recipes like this? Try these:

Pairing

These are my favourite dishes to serve with cardamon and chocolate chip cookies:

Print Recipe

Cardamon and Chocolate Chip Cookies

Prep Time15

Cook Time15

Ingredients

180 g unsalted butter, softened
¾ C caster sugar
1 teaspoon vanilla powder or vanilla extract
2 eggs
2 C plain flour
1 teaspoon baking powder
180 g dark chocolate, chopped
¼ teaspoon ground cardamom
½ teaspoon fine sea salt

Instructions

Preheat oven to 180°C. Line two baking trays and set aside.
Sift flour and baking powder together and set aside. Place the butter, sugar, vanilla and cardamom in the bowl of an electric mixer and beat until pale and creamy.
Gradually add the eggs and beat well. Add the flour, baking powder and salt and beat until a smooth dough forms. Fold through the chocolate.
Using an ice cream scoop or tablespoon, spoon the mixture onto the baking trays. Optional, using a spatula or fork, gently press to flatten the cookies.
Bake for 12-15 minutes, or until golden. Allow to cool for 5 minutes on the tray before transferring to a wire rack to cool completely. Enjoy!
Makes approximately 16 cookies

Tomato and Brie Toasts

April 15, 2025 by The Gold and Grain Leave a Comment

These tomato and brie toasts are inspired by a dish my husband and I enjoyed in the South of France in 2016. A quaint local restaurant served us whatever they had on their seasonal menu and all we had to do was eat, drink and enjoy!

This dish is quick and easy and makes a great appetiser or addition to a mezze platter.

Summer cooking is quick and easy, try this next time you want a snack or light lunch.

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Ingredients

bread
tomato
brie cheese
garlic
basil
olive oil (not pictured)

See recipe card for quantities.

Instructions

bread with drizzled olive oil ready to bake

Step 1: Place bread onto baking tray and drizzle with olive oil, toast until lightly golden.

Step 2: Slice tomato and brie cheese and set aside.

Step 3: Once the toast comes out of the oven, rub the garlic into the bread before placing the tomato on the toast. Season with salt and pepper.

tomato and brie cheese on toasts before baking

Step 4: Top with brie cheese, drizzle with olive oil and bake in the oven until the cheese has melted and begins to bubble.

Hint: Use day old bread for the toast, its crunchier, and that extra crunch pairs well with the soft and gooey tomato and brie cheese. Fresh bread will remain a little soft and can go soggy from the tomato.

Variations

This easy dish can easily change to suit your taste, here are some suggestions;

Spicy - add chili pepper flakes or hot honey over the top before serving
Double cheese - shower with grated parmesan cheese, for extra cheesiness!
Kid friendly - replace the brie cheese with tasty cheese, it makes an easy after school snack

Equipment

I love a good quality knife and for tomatoes in particular I love using a good serrated knife. These knives are great!

Storage

If you have leftover tomato and brie toasts, they can be stored in an airtight container, do not layer on top of each other, in the fridge overnight. The next day, lay onto a baking tray, bring to room temperature and bake in a hot oven for 5-8 minutes, depending on how melted the cheese gets.

Top Tip

If preparing in advance, slice the tomatoes and place in a container in the fridge. Also, toast the bread in advance and store in large freezer bags or airtight container until you need to bring the dish together.

Looking for other recipes like this? Try these:

Pairing

These are my favourite dishes to serve with tomato and brie toasts:

Print Recipe

Tomato and Brie Toasts

Prep Time10

Cook Time20

Ingredients

1 loaf bread, sliced
3-4 medium tomatoes
400g brie cheese
4-5 tablespoon olive oil
2 garlic cloves
pinch salt and pepper
1 handful basil leaves

Instructions

Preheat the oven to 180℃. On a large baking tray, place the sliced bread and drizzle with a little olive oil. Bake until lightly toasted.
Slice the tomato and brie cheese and set aside.
Once the toasts come out of the oven, gently rub the garlic into the warm toasts.
Layer the tomato and season with salt and pepper, then top with brie cheese. Drizzle with olive oil and bake in the oven until the cheese is melted and bubbly. Garnish with basil leaves and season with salt and pepper. Enjoy!

Mango and Avocado Salsa

April 8, 2025 by The Gold and Grain Leave a Comment

Summer snacks are my favourite, and this mango and avocado salsa is no exception! It screams summer time and makes the perfect moreish snack when enjoying a cheeky glass of chilled wine or Aperol spritz. This easy dish quickly comes together, just in time for unexpected guests.

mango and avocado salsa served with corn chips

Making the most of summer produce, this salsa is delicious and easy.

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Ingredients

This easy combination of ingredients makes a delicious salsa, proving fresh, seasonal ingredients make the yummiest dishes!

mango - its sweet and lets face it, we all want to eat mango all summer long
avocado - soft and filling, the creaminess from the avocado pairs beautifully with the dressing and mango
red onion - every salsa needs a little spice
jalapeno - and every salsa needs a little, or a lot, of heat
lime - bringing all the flavours together with their magic, lime is a must for any good salsa

See recipe card for quantities.

Instructions

chopped mango, avocado, red onion and jalapeno

Step 1: Chop all ingredients and place in a bowl.

Step 2: In a small bowl, combine the dressing.

Step 3: Pour the dressing over the chopped ingredients and combine well.

Step 4: Serve with corn chips. Enjoy!

Hint: Keep a jar of the dressing in the fridge during summer, that way you can throw the salsa together quickly as you need.

Substitutions

I have only made a couple of changes where needed with this salsa. The ingredient list is short and the dish is easy, but we all forget something at the store sometimes:

White vinegar - instead of lime juice, you can use white vinegar. It brings a little sour note to the salsa, and is just as delicious
Chilli flakes - replace chilli flakes with the jalapeno if you don't have any, just check its not too spicey

Variations

These two variations are on opposite sides of the heat spectrum;

Spicy - add extra chili pepper flakes if you prefer a very hot and spicey salsa
Child friendly - omit the jalapeno and decrease the amount of red onion for a child friendly version. And add more corn chips!

Storage

This dish is best enjoyed immediately, as it won't keep well if stored or made in advance. However, the dressing can be made up to two days before consuming, just store in a glass jar in the fridge until required.

Top Tip

If you have the time, cook your own corn chips! Just chop up some tortillas and cook them in a shallow pan of hot olive oil, strain and serve with the salsa, delicious!

Looking for other recipes like this? Try these:

Pairing

These are my favourite dishes to serve with mango and avocado salsa:

Print Recipe

Mango and Avocado Salsa

Prep Time15

Servings: 4 people

Ingredients

2 mangoes, roughly chopped
2 avocados, roughly chopped
1 small red onion, finely chopped
1 jalapeno, finely chopped
juice 1 lime
2 tablespoon olive oil
1 teaspoon sea salt
¼ teaspoon cracked pepper

Instructions

Place chopped ingredients into a large bowl.
In a small bowl, whisk together the lime juice, olive oil, salt and pepper to make the dressing. Pour the dressing over the chopped ingredients and combine.
Serve with corn chips and eat immediately, the avocado will brown, even with the lime juice. Enjoy!

Sage and Parmesan Twists

March 27, 2025 by The Gold and Grain Leave a Comment

I'm always looking for an easy snack to make for the kids and adults alike. These sage and parmesan twists meet everyone's snacky needs and they're so easy to make! Three simple ingredients come together to create magic! I love adding these herby, cheesy twists to mezze boards too!

These are a yummy snack for aperitivo, in the afternoon sun. Also, they're great for the kids school lunch box!

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Ingredients

sage - its one of my favourite herbs it has a delicate, herby and earthy flavour that pairs nicely with salty parmesan cheese
parmesan cheese - one of the most versatile cheeses available, I put it in everything!

See recipe card for quantities.

Instructions

Step 1: Grate the parmesan cheese set aside.

Step 2: Lay one sheet down onto a floured surface, cut in half horizontally and scatter parmesan cheese on the bottom half

pastry layered with sage leaves and parmesan cheese

Step 3: Place sage leaves onto the parmesan, then scatter more cheese over the top.

pastry sheet layered with sage and parmesan cheese in the centre

Step 4: Fold the top piece of pastry onto the bottom and gently press. Cut into stripes, twist and lay onto a baking sheet. Bake for 15 minutes at 180 degrees.

Hint: wash and thoroughly dry the sage leaves. If the sage leaves are wet and the pastry gets soggy, the twists will come out of the oven a bit soft.

Substitutions

Thyme - replace the sage leaves with fresh thyme leaves, still herby, still delicious.
Gruyere cheese - if you don't have or don't like parmesan cheese, gruyere is delicious!

Storage

Store in an airtight container for up to 2 days. But, these sage and parmesan twists are best eaten immediately.

Top Tip

Use a store bought puff pastry that is made with just butter. This make for a much flakier and tastier pastry for this dish and all your favourite puff pastry dishes!

Looking for other recipes like this? Try these:

Pairing

These are my favourite dishes to serve with sage and parmesan twists:

Print Recipe

Sage and Parmesan Cheese Twists

Prep Time10

Cook Time15

Servings: 4 people

Ingredients

2 sheets puff pastry, thawed
15-20 sage leaves
1 C parmesan cheese, grated
¼ C flour, for dusting

Instructions

Preheat the oven to 180℃ and line a baking tray with baking paper, set aside.
On a lightly floured board, place one sheet of puff pastry. Cover the pastry with the sage and parmesan cheese, then layer the second sheet of puff pastry on top.
Gently press the top pastry layer into the bottom layer. Using a large chef knife, cut the layered pastry sheet in half, horizontally.
Then cut both of those pieces into sticks, approximately 16 sticks for each half. Before placing on the baking tray, take each individual stick, and twist in your hands before placing on the tray.
Bake in the oven for 10-15 minutes, or until golden brown. Enjoy!

Beetroot Relish

March 27, 2025 by The Gold and Grain Leave a Comment

Beetroot is one of those vegetables, you either love it or you hate it. I suppose some people don't like the earthy flavour of beetroot, but I don't mind it. When paired with complimentary ingredients like goats cheese and a drizzle of balsamic glaze, beetroot can be really tasty.

This beetroot relish is packed with ingredients that lift the beetroot and add so much flavour! The earthiness of the beetroot is lessened but the acid and sweetness and spices really shine through and create a lovely relish. We use this relish with eggs, avocado on toast, as a side to a quiche or even on a mezze platter.

If you're not a fan of beetroot, I encourage you to give this recipe a try, it might just change your mind about these lovely beets.

Beetroot is available all year round, but the peak season is autumn and winter.

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Ingredients

beetroot - the main character in this dish, I love the colour of beetroot, but it stains! So please where gloves when handling beetroot, and don't wear white clothes
brown onion - the onion adds a savoury note, but takes on all the beetroot colour, so you won't even know its there
mustard seeds - toasting the mustard seeds releases more flavour and their natural oils, a must for pickling and relishes
balsamic vinegar - a good relish is made with some acid, and I found the balsamic vinegar to be the best suited to beetroot

See recipe card for quantities.

Instructions

Step 1: Peel and grate the beetroot and onion

Step 2: In a dry pan, gently toast the mustard seeds

Step 3: Add all remaining ingredients and bring to a gently boil on the stove

Step 4: Cook for and hour, until the liquid has reduced

Hint: where gloves and a dark apron when handling beetroot, the colour of beetroot is gorgeous but the stains are not!

Substitutions and Variations

I've tried a few substitutions and have made a couple of changes whilst testing the recipe, here are my favourite changes that still add loads of flavour.

Shallots - instead of brown onion are great, I would use 2 shallots, as they're a bit small
Spicy - add extra cayenne pepper or chilli flakes if you want a spicier version of this relish
Thyme - for a little herby note, add a couple of sprigs of thyme whilst the relish is cooking, remove the thyme sprigs before canning.

Equipment

This website is the best for all the equipment you'll need when canning and preserving food at home. There are great options at all price points and lots of helpful books to buy directly from the site, so you start with some guidance.

Storage

I recommend water bathing your jars for this relish, especially when making a big batch. They'll keep about 1 month in a cool dark pantry. Once opened, store in the fridge and consume within 2-3 days.

If making a small batch and not canning, this relish lasts in an jar in the fridge for up to 3 days.

Looking for other recipes like this? Try these:

Pairing

These are my favourite dishes to serve with beetroot relish:

Beetroot Relish

Print Recipe Pin Recipe

Prep Time 20

Cook Time 1 30

Servings: 6 people

Ingredients Method Notes

Ingredients

2 large beetroots, grated
1 medium brown onion, finely chopped
1 teaspoon mustard seeds
1-2 tablespoon olive oil
¾ C caster sugar
2 teaspoon fine sea salt
¼ teaspoon ground cinnamon
¼ teaspoon allspice
⅛ teaspoon cayenne pepper (optional)
4 tablespoon balsamic vinegar
¾ C water

Method

In a medium dry pan, heat the mustard seeds until they start to pop. This helps release flavour and the natural oils.
Add the olive oil and onion. Cook the onion until it is translucent.
Add the beetroot and cook on medium to low heat for a couple of minutes, then add remaining ingredients.
Stir to combine, then reduce the heat and allow to simmer on low for about 30-40 minutes with the lid off. The liquid needs to reduce.
Stir and check moisture. If the liquid hasn't reduced enough, keep the pot on medium to low heat for another 20-30 minutes or so.
To sterilise your glass jars, preheat the oven to 110℃. Place the jars on a baking tray and heat for about 15 minutes.
Once the relish has reached a soft and reduced consistency, remove the pot from the heat and gently spoon the relish into the sterilised jars.
To can, place the lids and rings on the jar, following the manufacturer's instructions. Place the filled jars in a boiling water bath, ensuring the water covers the jars by one inch. Boil for 10 minutes, then remove the jars from the water bath and allow to rest at room temperature for 12-24 hours.

Notes

Note: if you're only making a small amount, there is no need to water bath, just allow to cool to room temperature before placing jar in the fridge. Consume within 3 days.

Herb and Feta Cornbread

March 27, 2025 by The Gold and Grain Leave a Comment

Cornbread is a familiar comfort food for many. For me, it reminds me of Saturday afternoons playing in the yard whilst the wafts of baking cornbread float out of the kitchen window. I love the crunchy corner pieces of cornbread, and served with a big dollop of yoghurt or sour cream, ugh... its still a favourite.

Sometimes viewed as peasant food, cornbread has many variations as many people across the world have their version. This herb and feta cornbread is a savoury dish that uses seasonal herbs to bring more flavour, and I cant get past the little white specks of feta cheese, dotted throughout the dish, a salty little surprise in every bite.

close up of herb and feta cornbread served with yoghurt and honey

These herbs are best in season in spring and summer, making this dish a perfect light lunch or afternoon tea in the sun.

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Ingredients

mixed herbs - I love mixing herbs in dishes, in this recipe I use a combination of parsley, sage, thyme and chives
feta cheese - little crumbs of salty cheese throughout the dish add flavour and colour
polenta - this is what makes it cornbread, I prefer a course polenta/cornmeal

See recipe card for quantities.

Instructions

Step 1: Wash and finely chop the herbs

Step 2: In a medium bowl, place the dry ingredients

wet ingredients poured into the dry ingredients

Step 3: After combining the wet ingredients, pour them into the dry ingredients

chopped herbs and feta cheese added to the batter

Step 4: Add the herbs and feta cheese to the batter, combine. Pour into a tin and bake

Hint: if you have too many herbs to know what to do with, freeze them in ice cubes filled with water. They are a lovely quick addition to pasta sauce dishes or salad dressings.

Substitutions and Variations

Herb and feta cornbread is delicious as it is, but I've tried a few different versions to suit my family's tastes, here are a few ideas for you;

Gluten free - replace the plain flour with gluten free flour at a 1:1 ratio for a gluten free version of herb and feta cornbread
Spicey - finely chop some red chillies, or use dried chilli flakes to add heat to the dish
Cheese - use goats cheese instead of feta cheese, but don't mix it through the batter, crumble it over the top of the dish just before it bakes
Herbs - use any variation of herbs you like or have. Dill, oregano or basil are all great

Equipment

My large batter mixing bowl has quickly become one of my favourite tools in the kitchen. When making any batter, I reach for this bowl and it minimises so much mess! I highly recommend a bowl with a spout.

Storage

Store in an airtight container for up to 3 days in the fridge. To reheat, place in a lined heat proof dish and cover with foil. It should only need approximately 20 minutes to heat through.

Not suitable to freeze.

Top Tip

Allow the cornbread to cool down for 15 minutes, covered with a tea towel, before cutting into it. This will allow the moisture to stay in.

Looking for other recipes like this? Try these:

Pairing

These are my favourite salad dishes to serve with her and feta cornbread:

Herb and Feta Cornbread

A delicious side dish, or meal on its own, this herb cornbread is full of flavour and seasonal herbs.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 40

Total Time 55

Servings: 6 people

Ingredients Method

Ingredients

1 C mixed herbs (parsley, chives, sage, thyme), chopped
1 C coarse polenta
1 C plain flour
1 teaspoon baking powder
1 teaspoon sea salt
4 medium eggs
1 C olive oil, plus extra for greasing baking tin
1 C mineral water
1 teaspoon honey
250 g feta cheese, crumbled

Method

Preheat the oven to 180℃. Grease a 30cm x 20cm baking dish or tin with olive oil or butter, set aside.
In a large bowl, combine all the dry ingredients. In another medium size bowl, combine the eggs, olive oil, mineral water and honey.
Make a well in the dry ingredients bowl, add the wet ingredients and combine well. Then add the herbs and most of the feta cheese.
Pour batter into the prepared baking dish. Crumble remaining feta over the top. Bake in the oven for about 30-40 minutes, or until golden brown. Check its cooked by poking a skewer or toothpick in the centre. Serve with Greek yoghurt, butter or drizzled with honey. Enjoy!

Lemon and Herb Cous Cous

March 27, 2025 by The Gold and Grain Leave a Comment

A wonderfully simple side dish the whole family can enjoy, lemon and herb cous cous. Fragrant, tasty, satisfying, its everything I want as a side with grilled chicken, roasted vegetables or salad.

lemon and herb cous cous in a serving bowl

This dish is great all rounder, perfect for summer buffet dinners or family meals.

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Ingredients

pearl cous cous - my preference for cous cous is always pearl, the smaller grain like cous cous is ok, but pearl cous cous holds up better in a salad dressing
parsley - one of my favourite herbs, it's versatile and delicious
lemon - all the brightness and freshness you need is in a lemon, the zest is my favourite part
pine nuts - the easiest way to add a soft crunch to any meal, and absolutly perfect for this dish

See recipe card for quantities.

Instructions

olive oil, shallots, garlic and cous cous in a pan

Step 1: After softening the shallots and garlic in a pan with olive oil, add the cous cous to gently toast.

Step 2: Add water to the pot, simmer then cover with a lid. After 10 minutes or so, transfer cooked cous cous to a plate to cool.

Step 3: In a small bowl mix together the dressing ingredients and set aside.

Step 4: Gently toast the pine nuts in a small pot or saucepan. Combine all ingredients and garnish with extra parsley and lemon zest.

Hint: always toast pine nuts in a dry pan, they cook really fast, so stay with them gently stirring until just golden.

Variations

I love the versatility of this dish, I can add so many different things to it, it makes a whole new meal every time.

Spicy - add finely chopped fresh chillies if you want more heat in this dish
Grilled vegetables - grill a bunch of vegetables, chop them up and toss them through this dish. Its a great way to use leftovers
Chicken - don't know what to do with that leftover chicken? toss chunks of chicken through this dish and BAM! you have a lemony chicken salad!

Equipment

A mini pan for toasting pine nuts is a fun thing to have in your kitchen. This is one of my favourites.

Storage

Stores well in the refrigerator for up to 2 days. Store in an airtight container.

Top Tip

This side dish is great the next day. If entertaining, make it the day before, leaving a little dressing to side in an airtight container. Then, before serving, allow the side o come to room temperature, add the remaining dressing, stir and serve.

Looking for other recipes like this? Try these:

Pairing

These are my favourite dishes to serve with this lemon and herb cous cous:

Print Recipe

Lemon and Herb Cous Cous

Prep Time15

Cook Time25

Ingredients

2 C cous cous
1 shallot, finely chopped
1 teaspoon dried chilli flakes
2 cloves garlic, finely chopped
4 tablespoon olive oil, divided
2 ½ C water
1 tablespoon mustard
1 teaspoon honey
2 tablespoon white wine vinegar
1 lemon, juice and zest
1tsp teaspoon salt
¼ teaspoon pepper
½ C pine nuts, toasted
½ C parsley, roughly chopped

Instructions

In a medium saucepan gentle cook the shallot and garlic in 2tbsp of olive oil over medium to low heat. Once the shallot becomes translucent, add the cous cous.
Coat the cous cous with the shallot and olive oil mixture for a couple of minutes, then pour over the water, stir, reduce the heat and allow to come up to a gentle simmer.
Once the cous cous has began to soften, turn off the heat and cover the saucepan with the lid. After 5 minutes, gently fluff the cous cous with a fork and gently remove the cous cous from the saucepan onto a plate. This will allow the cous cous to cool a little.
In a separate bowl mix together the mustard, honey, salt and pepper, white wine vinegar, lemon juice, lemon zest and chilli flakes then gently stir in the remaining olive oil until emulsified.
In a large bowl, combine the cous cous, pine nuts and parsley, then pour over the dressing and gently combine the ingredients. Garnish with extra parsley and lemon zest. Enjoy!

Cucumber and Chive Salad

March 27, 2025 by The Gold and Grain Leave a Comment

I love fresh cucumbers! And this cucumber and chive salad makes the most of these delicious, fresh and crunchy vegetables! Excitingly, my picky eater kids also enjoy this salad, and I think its because of the classic combination of sour cream and chives.

A perfect summer time salad with a side of barbeque!

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Ingredients

cucumber - I will use any excuse to add fresh cucumber to a meal. But in this salad, its basically all you need
chives - the light oniony flavour that comes from chives is sometimes all i want, not overpowering and pungent, just soft and light... perfect!

See recipe card for quantities.

Instructions

This recipe is also embarrassingly easy, seriously its just so simple! I can whip it up in 10 minutes, so if you need a quick salad for hosting a crowd or desperately need to use the cucumbers at the back of the fridge, this is for you! So easy, so fresh, so good!

Step 1: Chop the chives and slice and de seed the cucumber.

dressing ingredients mixed together in a bowl

Step 2: Put all dressing ingredients into a bowl and whisk, set aside.

close up of salad and garnished with extra chopped chives

Step 3: Garnish with extra chives before serving

Hint: make the dressing in advance and keep covered in a small bowl or airtight container for up to 2 days. Mix well before using, but always check the expiry on the sour cream.

Substitutions and Variations

Greek yoghurt - whilst the texture is different, the creaminess Greek yoghurt brings to this dish in lieu of sour cream is delicious
Herbs - if you don't like chives, a mix of parsley and dill is very nice in this salad
Vinegar - I have used white wine and red wine vinegar instead of white vinegar for this recipe, and all work great, use what you have
Toasted pine nuts - if you're wanting a little extra crunch in this salad, through a few toasted pine nuts in the mix, so good!

Equipment

I'm a little bit of a traditionalist when it comes to the kitchen, and I almost always prefer to whisk the fat content of a dressing into the remain g dressing ingredients to create an emulsion, I rarely shake it all in a jar. But of course, to do this, you need a good whisk! These whisks had a great solid handle, invest in one good whisk, you'll have it for years and use it all the time.

Storage

Store dressing in the fridge for up to days in an airtight container, mix well before using.

If making the whole salad in advance keep a small amount of the dressing aside, and add that dressing to the salad just before serving. You'll maintain the creaminess of the dish.

Not suitable for freezing.

Top Tip

I like to wash all my herbs and store in an airtight container, lined with paper towel, if I need them to last a few days. Do this with chives, you'll have them for days.

Looking for other recipes like this? Try these:

Pairing

These are my favourite dishes to serve with cucumber and chive salad:

Print Recipe

Cucumber and Chive Salad

Prep Time12

Servings: 4 people

Ingredients

3 large cucumbers
½ bunch chives
½ C sour cream
1 teaspoon white vinegar
salt and pepper to taste

Instructions

Peel, cut the cucumbers length ways and de seed the cucumbers before slicing. Put into a medium bowl.
Finely chop the chives and add to the cucumbers, leaving a small handful for garnish.
Add the sour cream, white vinegar, salt and pepper to the cucumber and mix well with a large spoon. Sprinkle with remaining chives and serve immediately. Enjoy!

Peach and Halloumi Salad

March 27, 2025 by The Gold and Grain Leave a Comment

The sweet and salty combination of this dish makes this peach and halloumi salad so addictive. We all need a good salad or two in summer to serve at barbeques and this is an unexpected and delicious salad your people will love!

I love the summer heat, but when its too hot to get stuck in the kitchen too long, I make a couple of salads that act as main meals, and this salad plays that role beautifully. The meatiness of the halloumi and the crisp sweet peaches are surprisingly filling. Try this addictive salad, you'll make it all summer long.

a close up of peach and halloumi salad in a serving bowl

A delicious summer salad using seasonal peaches.

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Ingredients

halloumi cheese - this cheese is great for salads as it stays firm, the only downside is halloumi goes rubbery once it cools down, so serve this salad fast!
peaches - keep they're shape and firmness, makes them great for mixing into salads. They're sweetness beautifully offsets the saltiness from the halloumi cheese.
chives - the light oniony flavour allows the peaches, halloumi and mustard to really sing in this dish.

See recipe card for quantities.

Instructions

lay mixed leaves and sliced peaches in shallow mixing bowl

Step 1: Slice the peaches and lay out on a bed of mixed lettuce leaves.

Step 2: Make the salad dressing and set aside.

Step 3: Cook the halloumi cheese in a hot pan.

finished salad in large salad serving bowl

Step 4: Scatter the halloumi cheese over the peaches and lettuce, pour over dressing and chopped chives.

Hint: heat the stainless pan before add the halloumi cheese. As you'll need a little oil, pat the halloumi dry and drizzle with oil before adding to the pan.

Substitutions and Variations

Lettuce varieties - you can use any lettuce you have. Iceberg and romaine and nice and crunchy. Any lettuce will do, use what you enjoy eating.
Cheese - the texture is going to be different, but feta cheese in lieu of cooked halloumi is great.
Vegetarian - the beef hamburger can be replaced with a plant-based burger to make this vegetarian

Equipment

I am always on the hunt for massive salad serving bowls, the bigger the better! Whether serving a large crowd or the family, I just LOVE the look of great salads in oversized serving dishes. If you're like me, here is one that is on my wish list!

Storage

The salad dressing can be made a head of time and lasts in the fridge for 2-3 days in a jar or airtight container. Mix well before using.

Looking for other recipes like this? Try these:

Pairing

These are my favourite dishes to serve with peach and halloumi salad:

Print Recipe

Peach and Halloumi Salad

Prep Time15

Servings: 4

Ingredients

1 medium peach, sliced
180 g halloumi cheese
100 g lettuce
1 handful chives, roughly chopped

Honey Mustard Dressing

2 tablespoon seeded mustard
2 tablespoon honey
¼ C lemon juice (approximately 1 lemon)
¼ C olive oil
¼ teaspoon sea salt
pinch pepper

Instructions

Place the washed and gently dried lettuce leaves in a large serving bowl.
Slice the peach and scatter over the top of the lettuce leaves.
To make the dressing, combine all the ingredients in a jar and give it a good shake, or whisk together in a small bowl.
Cut the halloumi in strips and then cut the strips in half to make smaller more bite size pieces. In a hot pan, add a little olive oil(unless using a non stick pan), then add the halloumi. Cook for a couple of minutes on each side or until golden on both sides.
Finally, scatter the halloumi over the lettuce and peaches, drizzle the dressing all over the salad and give it a gently mix. Sprinkle with chives and serve immediately. Enjoy!

Carrot and Ginger Soup

March 26, 2025 by The Gold and Grain Leave a Comment

This vibrant orange soup is always on the top of my autumn soup list, a delicious carrot and ginger soup that's both sweet and spicey. I find its a great way to use up all the carrots from the fridge, just before they go soft.

Carrots are an underrated vegetable. Carrots offer a range of health benefits due to their rich content of vitamins, minerals, and antioxidants. They can improve vision, contribute to heart health and carrots are an excellent source of fibre.

Ginger is also great for digestive health and can reduce inflammation in the body. I also know from experience that ginger is excellent at reducing nausea.

Carrots and ginger are in peak season during autumn and winter.

Serve this soup with my quick and easy bread, recipe here.

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Ingredients

These are simple ingredients for a simple meal.

carrots - the base of this soup, use whatever carrots you have. This recipe is a great way to use carrots that are starting to get soft, throw them all in!
ginger - add as much ginger as you like, as long as the soup is palatable. Fresh or frozen ginger works best in this recipe, I don't recommend ground ginger powder
onion - soups always need an onion, they enhance the flavour of the other vegetables
pumpkin - a small amount of pumpkin adds to the vibrancy of this dish and tastes great too!

See recipe card for quantities.

Instructions

Step 1: Roughly chop the vegetables and lay them out onto a baking tray, and bake until golden brown and light caramelised.

roasted vegetables in a pot with stock, ginger and celery

Bring the stock and ginger to a gently boil on the stove. Add the vegetables.

blender used to blend the soup to smooth consistency

Step 3: Using a stick blender, blitz the soup to desired consistency.

carrot and ginger soup served with sour cream and parsley

Step 4: Serve with a dollop of sour cream and parsley leaves.

Hint: roast the vegetables ahead of time, and store them in an airtight container in the fridge, even the day before to get this soup on the table quicker.

Substitutions and Variations

The heat of this soup can be dialled up or down, here are a few changes you can make;

Ginger - omit the ginger if you don't like it or are cooking for small children
Pumpkin - can be replaced with sweet potato, just boil the sweet potato in the stock, as sweet potato can get crunchy and the end result will be a lumpy soup
Vegetarian - vegetable stock instead of chicken stock is a great alternative
Onion - replace the onion with shallots for a milder onion flavour

Equipment

An immersion blender is a must in every busy kitchen. It can blitz any soup or sauce in seconds and is worth the investment. Unlike a food processor, which can leave your soup lumpy, an immersion blender with create a smooth texture, which is exactly what i want for this soup.

This is the immersion blender I use, its great! It also comes with other attachments, so its a great all rounder tool for the kitchen.

Storage

Store in an airtight container and keep in the refrigerator for up to 3 days. To reheat, pour the soup into a saucepan on low heat on the stove. Stir occasionally so it doesn't catch at the bottom of the saucepan.

Top tip

Freeze ginger in an airtight container, it will last months! When you need to use it, the skin is much easier to peel. Chop into chunks before freezing, so your only thawing the small amounts you need.

Looking for other recipes using seasonal vegetables? Try these:

Pairing

These are my favourite dishes to serve with carrot and ginger soup:

Carrot and Ginger Soup

A flavourful and vibrant soup for a warming winter dinner.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 1 10

Total Time 1 20

Servings: 4 people

Ingredients Method

Ingredients

6 medium carrots, roughly chopped
1 medium onion, roughly chopped
1 C pumpkin, chopped
2 stalks celery, chopped
1 bulb garlic
1 tablespoon ginger, sliced
3 tablespoon olive oil
500 ml chicken stock
1 teaspoon sea salt
¼ teaspoon pepper

Method

Preheat the oven to 200℃. Line two baking trays with baking paper. Wash, remove skins and chop the vegetables.
Arrange the carrot, pumpkin, onion and garlic on the baking trays and drizzle with olive oil, salt and pepper. Roast for 30-45min, or until golden and caramelized.
Whilst the vegetables are roasting, in a large saucepan heat the chicken stock, celery and ginger. When the vegetables are tender, gently put them in the pot with the stock, celery and ginger. Remove saucepan from the heat and blitz with a stick blender.
Return to the heat and adjust consistency if required and adjust seasoning. Serve with a dollop of sour cream and fresh herbs. Serves 4

Potato and Leek Soup

March 26, 2025 by The Gold and Grain Leave a Comment

This classic potato and leek soup is one of my all time favourite soups! Its satisfying, but its the ease of getting this soup on the table ready to feed the family that is a real draw card here, makes cold weather cooking a delight!

Potatoes are such a versatile vegetable, but with so many varieties available, it can be a little confusing when deciding on the best variety for a dish. Here is a short break down;

Roasting - Carisma, Sebago, Royal Blue, Dutch Cream, Desiree

Mashing - Ducth Cream, Kennebac, Russet

Frying - Russet, Coliban, Sebago

Baking - King Edward, Sebago, Desiree

This soup is great if you’re new to cooking, new to making soup or just want an easy meal to use the sad leek in the fridge and the potatoes that are close to sprouting.

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Ingredients

A few simple and seasonal ingredients come together to create warming magic!

potatoes - when using potatoes in a blended soup, a variety like Dutch cream, as they soften easily
leeks - leeks offer a mild onion flavour that compliments the potatoes nicely
chicken stock - I prefer chicken stock for its flavour, complimenting the potatoes and maintaining a lovely colour after blending
garlic - a little punch of garlic is lovely in this soup

See recipe card for quantities.

Instructions

Step 1: Sauté the leeks in a large pot

Step 2: Add garlic and chicken stock

Step 3: Add potatoes and cook down until potatoes are soft

stick blender blending the soup until smooth

Step 4: Using a stick blender, blend the soup until smooth

Hint: always cook soup in a heavy based pot. I find its best for temperature control and also very sturdy when using an immersion blender to blend the soup.

Substitutions

If you or the people you're cooking for have particular dietary requirements, here a some suggestions for substitutions;

Vegan/Vegetarian - instead of chicken stock, use vegetable stock
Onions - if leek is not your thing, a couple of brown onions are a great alternative

Variations

I love loading up this soup, here a couple of my favourite ways to change up this dish:

Spicy - add a fresh chilli to the soup whilst the veg is softening in the liquid, for a big spice hit! Then add a dollop of Greek yoghurt on top and fried shallots, yum!
Deluxe - add crispy garlic croutons and sliced spring onion to bulk out the meal, if your hunger needs it!

Equipment

This is the immersion blender I use, its great! It also comes with other attachments, so its a great all rounder tool for the kitchen.

Storage

This soup is best stored in an airtight container in the fridge for 2 days. Reheat on low in a pot on the stove. The soup will catch if you leave its side, or have the heat on too high.

I don't recommend freezing this soup, the texture is unpleasant.

Top Tip

When storing the soup in an airtight container, place a piece of cling wrap or baking paper directly onto the soup before securing the lid to the container. This will stop a skin from forming on the soup.

Looking for other recipes like this? Try these:

Pairing

These are my favourite dishes to serve with potato and leek soup:

Potato and Leek Soup

Print Recipe Pin Recipe

Prep Time 10

Cook Time 50

Servings: 4 people

Ingredients Method

Ingredients

1 whole leek, cleaned and roughly chopped
1 tablespoon olive oil
5-6 medium potatoes, peeled and roughly chopped
4-5 cloves garlic
1 litre chicken stock
salt and pepper

Method

In a medium to large pot, heat the olive oil. Add the leek and sauté until lightly caramelised. Add the garlic and cook for 1 minute before adding the stock.
Add potatoes, cover and bring to boil. Once boiled, reduce heat to simmer, check the potatoes are soft and cooked through.
Season and remove from heat. Using a stick blender, blend the soup until smooth. Adjust consistency with water if required. Enjoy!

Mint and Lime Soda

March 20, 2025 by The Gold and Grain Leave a Comment

This easy beverage has proven such a hint in our home! Mint and lime soda is a quick and easy drink that is perfect for summer nights or really anytime you want more than just water. Elevate your entertaining game with this refreshing beverage!

garnished close up of glass with mint and lime soda

This refreshing drink has been on heavy rotation all summer, its delicious!

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Ingredients

soda water
lime cordial
mint leaves
fresh lime
ice (not pictured)

See recipe card for quantities.

Instructions

Step 1: In a large jug, massage the mint leaves with a wooden spoon or muddler.

Step 2: Add ice, and remaining ingredients and combine.

mint and lime soda with mint garnish, ready to drink

Step 3: Serve with a garnish of fresh mint and a squeeze of fresh lime, enjoy!

Hint: this refreshing drink is a crowd pleaser, so invest in a beverage dispenser for guests to help themselves, and there will be fewer jug refills!

Substitutions and Variations

Alcohol - if you like your refreshing drinks alcoholic, add vodka or gin to the mix
Lemon - a lemon lime and mint mix is also nice, if you enjoy the combination
Sweet - add a little simple syrup to the mix if you want a sweeter drink. I like to add simple syrup when also adding vodka to the mix, its much easier for me to drink

Equipment

Cocktail making equipment is great to have, but honestly the handle of a wooden spoon works great as a muddler. But, if you enjoy a cocktail or mocktail making moment, invest in a good quality set, this set look amazing!

Storage

Make a couple of jugs in advance and keep them in the fridge for up to 2 days. Always mix well and add garnishes as you serve the drink.

Top Tip

Mint grows like crazy, make the most of it and freeze mint leaves in ice cubes to use for this refreshing drink. Its a great way to save on mint and then add it to this drink or any drink as you want.

Looking for other recipes like this? Try these:

Pairing

These are some of my favourite dishes to serve with mint and lime soda:

Print Recipe

Mint and Lime Soda

Prep Time10

Servings: 4

Ingredients

1.25 litres soda water
¼ C lime cordial
1 bunch mint leaves
3-4 small limes, sliced
3 C ice

Instructions

Put ice and mint leaves in a large jug and gently mash together using a wooden spoon handle or muddler.
Pour in the lime cordial and soda water, mix well.
Stir in lime slices, allow to sit for a few minutes before serving. Enjoy!

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