Tag Archives: RECIPE

MAKE IT | Summer pickled vegetables

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With summer still hanging about ( although as I write this I see it slowly disappearing into a dark ominous cloud ) I am hanging on tight with these simple, delicious pickled veggies.

Side note : They taste amazing, but smell kind of awful.

Seasonal veg, I chose radish, cucumber and carrots
1 cup vinegar (apple cider, rice wine, champagne, red wine)
1/2 cup cold water
2 teaspoons sea salt
1 clove garlic, sliced

Thinly slice the veggies and place them in a jar. In a small saucepan combine the vinegar, cold water, sea salt, and the garlic. Stir to combine, bring to a boil, and then remove from the heat.

Pour the vinegar mix into the jar. Place the lid on the jar. Allow to cool. Refrigerate until ready to use, up to 10 days.

Yum! What is your favourite veggie to pickle?

Until next time,BlackbirdBLOG signature

MAKE IT // Sunday Muesli

I’ve always been partial to a good muesli, and often tend to make my own over the store bought variety. You see, I like what I like. So this way it’s win win for my morning repast.


3 cups of whole oats
1/2 chopped raw almonds
A handful of dried peaches
1/2  cup of shredded coconut

1/2 cup chica seeds
2-3 Tablespoons of honey
Whatever else you like

Preheat your oven to 180 C.  Spread out your oats on a large baking tray. Heat your honey in a saucepan until runny. Pour over the oats and quickily mix through evenly. Put into the oven and roast for around 20 minutes,  tossing every ten minutes or so until lightly browned. Add your almonds, peaches, coconut and chica seeds. Give it a good old mix. Pop it back in the oven for another 10 minutes. Done.

Serve with some yoghurt, a few blueberries and a little honey.


Until next time.

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MAKE IT // Lentil Shepard Pie

This is my go to meal. When I am tired and really cannot be bothered. So, basically we eat this a lot.

And this dismal day in Auckland, ( I am not going to lie, I am puuuumped on this weather, see you later swollen feet. )  It is perfect. It is quick, it is easy, it is delish, and the best comfort food.  You will need:

1 can lentils in brine
1 leek, sliced
1 carrot, diced
1 1/2 cup peas
6 button mushrooms, sliced
Salt and pepper to taste

4 potatoes
Salt and pepper
Cheese, grated

First off get your potatoes on to boil. Peel them, dice them, chuck them in the pot of water with a little salt. Boil until soft. Meanwhile, cut all your veg for the filling. In a large pot, melt a knob or so of butter, toss in the leek and saute. Next the carrots. Keep stirring, on a medium heat. Add mushrooms then finally peas and lentils, including the brine. Turn to low, chuck on the lid and let simmer, stirring occasionally. When your potatoes are soft, drain them. Chuck a knob of butter, a tablespoon of milk and mash. Add salt and pepper to taste.

Now sift in a teaspoon of cornflour at a time till you get a thick sause. Add the thyme, salt and pepper to taste.

Empty the filling into a deep dish, dollop the topping on top, even it out and criss-cross with a fork, sprinkle a little cheese on top if you want. Grill/Broil until golden! Delish!


Until next time

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MAKE IT // Petite Kitchens Quinoa, Spinach & Cheddar Cheese Cups

After interviewing the amazing Eleanor from Petite Kitchen I was all inspired to make the husband and I some of her delicious food. I am always up for delicious food, and especially if it means no extra crap in there that our bodies don’t really need. Eleanor’s recipes are so damn simple. Chuck it all in a bowl, Mix it, Cook it. The kind of recipes I like. So here is the delicious and easy recipes for these little puppies.

This recipe is from her Winter Recipe Journal, Available here.

2 cups cooked quinoa, cooked in stock.
4 Free range eggs
1 cup cheddar cheese ( I substituted for Edam, which I already had )
2 large handfuls of fresh spinach, finely chopped
1 spring onion, finely chopped ( I substituted for red onion, which I already had )
Sea salt

Preheat oven to 180C, and line muffin tray with baking paper

In a large mixing bowl, add all the ingredients and a large pinch of the salt and pepper. With your hands or a wooden spoon, mix well until combined. Divide the mixture between the muffin tins then bake in the oven for 25minutes or until cooked through.

Makes around 12.

Bam. So easy, So yum. Thanks once again Eleanor.

Head over HERE for more simple, whole and delish recipes.

Until next time
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