Kipflers are some of the best potatoes in my opinion, they’re starchy with a yellow centre that is almost buttery and they’re slender shape makes them suited for baking whole to achieve crispy skin. All you need to do to them is wash them thoroughly, boil them, toss them in spices and roast them. This dish looks elegant on the plate and is a great side for a roast dinner or any protein-heavy meal.
A simple and elegant side dish or vegetarian main, this delicious dish compliments mushrooms with a thick buttery sauce that is lifted by the freshness of lemon and parsley. The big upside of this dish is that it is one pan for reduced mess. As a side, this works well with dishes that are protein heavy or have a creamy sauce. If serving this as a main, consider pairing it with sides that are dairy and carb-based, something like a potato gratin.
A beautifully light and refreshing salsa which balances the sweetness of fresh corn and tomatoes with the bitter charring and fresh lime. When charring the corn and jalapenos, there are two methods that are equally effective firstly you could use a grill or secondly you could use the open flame of a gas stove. If you do go with the gas stove method do be prepared for it to make a mess.
Autumn is the best season for root vegetables like swedes, parsnips and turnips which are perfect for stews. This recipe brings these vegetables together in a rich cider based stew with mustard almond milk. This is a great mid-week meal especially on nights that are cold or rainy. The stew is served with a side of crispy roasted kipfler potatoes.
Overnight oats area favourite breakfast option for me. They are incredibly easy to make and are a good meal prep option. As with all of my overnight oats recipes, this is 100% vegan and has no refined sugar. The addition of matcha adds a bitterness and complexity that balances the sweetness of the maple syrup. Topping with sesame seeds also adds a crunch.