Mediterranean Beans Recipe

Mediterranean Beans

Serves 4 people

1 Tbsp Olive Oil
2x Chorizos Sliced
1x Red Onion Finely Sliced
1x Red Capsicum Finely Sliced
2x Garlic Clove Grated
2 1/2 Tsp Cumin
1 1/2 Tsp Sweet Paprika
1/4 Tsp Chilli Flakes
2 x 410g Can Ardmona Tomatoes & Mixed Herbs
2 Tbsp Maple Syrup
1x 400g Can Cannellini Beans
1x 400g Can Butter Beans
Salt & Pepper

1. Heat oil on a medium heat then add chorizo and cook until golden.
2. Add onion, capsicum and garlic cook for 5 minutes or until soft, add cumin, paprika and chilli cook till aromatic.
3. Add tomatoes, maple syrup and season cook for 5 minutes add Cannellini and Butter beans and cook for a further 2 minutes or until beans are heated through.


Egg Boat Recipe

Egg Boat Recipe

Egg Boat Recipe

1x Baguette (approx 25cm long)
1/2 Tsp Butter
2x Eggs
2x Tbs Thickened Cream
1/2 Small Onion (Finely Chopped)
3x Cherry Tomatoes (Cut into quarters)
1/4cup Capsicum (Finely Chopped)
2x Pieces Short Cut Bacon
25g Danish Fetta
40g Tasty Cheese (Grated)
Salt and Pepper

1. Preheat oven to 180C
2. Place your baguette on a baking tray
3. Cut a deep V shape in the centre of the baguette so the baguette resembles a boat
4. Heat up some butter in a small saucepan on medium heat. Once the butter starts to melt add onions, capsicum & bacon.
5. Sautée onions, bacon and capsicum until onions become transparent. Place the mixture on a paper towel and set aside.
6. In a medium bowl, crack two eggs and add cream, lightly whisk
7. Add cherry tomatoes and onions, capsicum & bacon mixture to eggs. Crumble the small block of fetta into mixture and stir all the ingredients together.
8. Season the mixture with salt and pepper
9. Slowly pour mixture into baguette
10. Sprinkle tasty cheese on top of baguette
11. Place baguette into oven and cook for approx 20 minutes or until golden brown
12. Once the baguette is out of the oven, wait 10 minutes to cool

Vanilla Porridge with a Blueberry Compote Recipe

Vanilla Porridge & Blueberry Compote Recipe


1 Cup Rolled Oats
2 Cups Milk
½ Tsp Vanilla Extract
¼ Tsp salt

Blueberry Compote:
½ Cup Fresh or Frozen Blueberries
2 Tbsp Water
1 Tbsp Raw Sugar

Walnut Praline:
2 Tbsp Raw Sugar
¼ Cup Chopped Walnuts

Shredded Coconut (for garnish)

1. In a medium saucepan add rolled oats, milk, vanilla extract and salt and bring to a soft boil over a med – low heat. Then reduce the heat and cook until milk has been absorbed and oats are creamy, about 5 – 8 minutes.

2. In a separate saucepan add your blueberries, water and sugar and simmer over a med – low heat until the compote reduces and thickens. About 5 minutes.

3. To make the walnut praline, place a frying pan over a medium heat pour sugar in an even pile and let it melt. (Do not stir it) once melted sprinkle walnuts over top and take off heat. Once cooled and set scrap mixture into blender and blitz it for a few seconds.

4. Serve porridge in a bowl, sprinkle over Blueberry Compote and walnut Praline and top with a big pinch of shredded Coconut.