Spinach, Ricotta & Black Olive Muffins

Spinach, Ricotta & Black Olive Muffins

Shiitake, Corn & Roast Chili Tacos
Recipe:
1 habenero chile
2 long green chiles
1 ear of corn, kernals sliced off
1 tblsp olive oil
1/2 white onion, peeled and diced
1 garlic clove, thinly sliced
1/4 cup of cheese, diced (optional)
1 tsp dried oragano
1 tsp dried mint
4 warm tortillas
Roasted tomato salsa, to serve
corriander leaves, to serve
Roast chiles whole over a naked flame on a gas burner, till blistered and blackened all over. Wrap in a tea towel for a few minutes. Unwrap and use the tea towel to rub off the charred skin. Don’t rinse the chiles of you’ll lose the smoky flavor. Remove stem and seeds. Finely dice the chiles.
Heat a heavy based pan (cast iron preferably) over a medium high heat until very hot. 
In a bowl, combine corn, 1/2 the olive oil and a pinch of salt. Spread the corn over the hot pan and let it blacken slightly for 30 seconds, without stirring. Keep a lid on hand incase the corn starts popping. Remove from pan and set aside.
In the same pan, heat remaining olive oil. Add onion and chiles and cook, stirring often, until lightly browned. Reduce the heat and add garlic and mushrooms. Stir regularly until the mushrooms are soft (about 3 minutes). Return the corn, chiles, and onion to the pan and stir till reheated.
Remove from the heat and add in dried herbs, black pepper and cheese (if using). 
Assemble the tacos by spooning vegetables onto the tortilla, and toping with a little salsa and coriander.

Shiitake, Corn & Roast Chili Tacos

Recipe:

1 habenero chile

2 long green chiles

1 ear of corn, kernals sliced off

1 tblsp olive oil

1/2 white onion, peeled and diced

1 garlic clove, thinly sliced

1/4 cup of cheese, diced (optional)

1 tsp dried oragano

1 tsp dried mint

4 warm tortillas

Roasted tomato salsa, to serve

corriander leaves, to serve

Roast chiles whole over a naked flame on a gas burner, till blistered and blackened all over. Wrap in a tea towel for a few minutes. Unwrap and use the tea towel to rub off the charred skin. Don’t rinse the chiles of you’ll lose the smoky flavor. Remove stem and seeds. Finely dice the chiles.

Heat a heavy based pan (cast iron preferably) over a medium high heat until very hot. 

In a bowl, combine corn, 1/2 the olive oil and a pinch of salt. Spread the corn over the hot pan and let it blacken slightly for 30 seconds, without stirring. Keep a lid on hand incase the corn starts popping. Remove from pan and set aside.

In the same pan, heat remaining olive oil. Add onion and chiles and cook, stirring often, until lightly browned. Reduce the heat and add garlic and mushrooms. Stir regularly until the mushrooms are soft (about 3 minutes). Return the corn, chiles, and onion to the pan and stir till reheated.

Remove from the heat and add in dried herbs, black pepper and cheese (if using). 

Assemble the tacos by spooning vegetables onto the tortilla, and toping with a little salsa and coriander.

Mushroom Broth with Soba Noodles
We’re lucky enough to have a great mushroom stand at our local farmers markets. The guy who runs it said he grows his crop in a tunnel, away from sunlight and wind. So the conditions stay the same all year round, which means he gets to grow the mushrooms all year round. Which is lucky for me because I can”t get enough of them.
The veggie stock needs to be weak so the other flavors can come through. I used one heaped tblsp of the bouillon stock mix to 2lt of water. I find the pre-mixed really handy and use it at least once a week but If you don’t have the time to make it then for this recipe I’d recommend using about 500ml good quality veggie stock to 1.5lt of water, but I haven’t tested this out so the ratio may be slightly off.

Recipe:
Feeds 3-4
250 mixed mushrooms (I used mostly shitake, with some king brown, black fungus, large thick ennoki, and oyster mushrooms also)
1 tblsp Olive oil
2lt of watered down vegetable stock (read intro)
20gm dried shiitake mushrooms
1 tblsp rice wine vinegar
1 tblsp soya sauce
1 tblsp white miso paste
1/4 tsp sesame oil
160gm buckwheat soba noodles
toasted sesame seeds, to serve
sliced green onions (optional)
chilli oil, to serve (optional)
Wash mushroom thoroughly to get rid of any dirt. Slice denser mushrooms like shiitakes into thin slices and remove hard stems (keep the stems aside for later use). Tear up softer mushrooms like oyster or enoki into large bite sized pieces. this will help them cook evenly. 
Heat a olive oil in a large heavy based pan over medium high heat. Once hot tip in the mushrooms and fry until lightly golden (2 or 3mins). Remove from pan and set aside.
Bring the same pan back onto the heat and tip in stock. Add the dried mushrooms, vinegar, and soy sauce. Bring to a boil, turn the heat to low and simmer for 20 minutes. 
Meanwhile cook soba noodles in a separate pot of boiling water. Drain and set aside.
Taste the broth to check the balance of flavors. Add more soya sauce if necessary. The mushroom should be the predominant flavor, if the flavors weak leave it to simmer for a further 10 minutes. Remove it from the heat and drain in a fine sieve. Discard dried shiitakes.
Pour broth back into the pan and add the miso paste. Combine thoroughly. Add fresh mushrooms and simmer until mushrooms are cooked throughout (about 5 minutes). 
To serve place some noodles at the bottom of the bowl, ladle the broth and mushrooms over them, and top with sesame seeds, sliced green onions, and chilli oil.

Mushroom Broth with Soba Noodles

We’re lucky enough to have a great mushroom stand at our local farmers markets. The guy who runs it said he grows his crop in a tunnel, away from sunlight and wind. So the conditions stay the same all year round, which means he gets to grow the mushrooms all year round. Which is lucky for me because I can”t get enough of them.

The veggie stock needs to be weak so the other flavors can come through. I used one heaped tblsp of the bouillon stock mix to 2lt of water. I find the pre-mixed really handy and use it at least once a week but If you don’t have the time to make it then for this recipe I’d recommend using about 500ml good quality veggie stock to 1.5lt of water, but I haven’t tested this out so the ratio may be slightly off.

Mushrooms

Recipe:

Feeds 3-4

250 mixed mushrooms (I used mostly shitake, with some king brown, black fungus, large thick ennoki, and oyster mushrooms also)

1 tblsp Olive oil

2lt of watered down vegetable stock (read intro)

20gm dried shiitake mushrooms

1 tblsp rice wine vinegar

1 tblsp soya sauce

1 tblsp white miso paste

1/4 tsp sesame oil

160gm buckwheat soba noodles

toasted sesame seeds, to serve

sliced green onions (optional)

chilli oil, to serve (optional)

Wash mushroom thoroughly to get rid of any dirt. Slice denser mushrooms like shiitakes into thin slices and remove hard stems (keep the stems aside for later use). Tear up softer mushrooms like oyster or enoki into large bite sized pieces. this will help them cook evenly. 

Heat a olive oil in a large heavy based pan over medium high heat. Once hot tip in the mushrooms and fry until lightly golden (2 or 3mins). Remove from pan and set aside.

Bring the same pan back onto the heat and tip in stock. Add the dried mushrooms, vinegar, and soy sauce. Bring to a boil, turn the heat to low and simmer for 20 minutes. 

Meanwhile cook soba noodles in a separate pot of boiling water. Drain and set aside.

Taste the broth to check the balance of flavors. Add more soya sauce if necessary. The mushroom should be the predominant flavor, if the flavors weak leave it to simmer for a further 10 minutes. Remove it from the heat and drain in a fine sieve. Discard dried shiitakes.

Pour broth back into the pan and add the miso paste. Combine thoroughly. Add fresh mushrooms and simmer until mushrooms are cooked throughout (about 5 minutes). 

To serve place some noodles at the bottom of the bowl, ladle the broth and mushrooms over them, and top with sesame seeds, sliced green onions, and chilli oil.

French Toast
Just before my boyfriend fell asleep on friday night he made the declaration of ‘I want french toast’! After a little thinking I realised I’ve never actually made it before. I have fond memories of my mum making it for me as a child, and my boyfriend’s added to the tradition by continuing to make it for me over the years. But in both scenarios I sat by the kitchen counter and watched it being prepared.
So Saturday morning I got up bright and early and set about making my first ever batch of french toast. My first dilemma happened about 30 seconds in when I opened the fridge to discover an empty bottle of milk, and I really didn’t feel like dragging my tired self to the shops. So in a moment of substituting genius I opened a small can of coconut milk and it worked like a charm. 
Recipe:
1 egg
1 cup milk (any milk would work, whole, low fat, soy, coconut, almond, etc)
1 tblsp sugar
1 tsp cinnamon
1/2 tsp freshly grated nutmeg
1/2 tsp vanilla extract
pinch of salt
8 slices of bread crusts removed (I used wholegrain, because that’s what we had, but a sweet eggy bread like challah would be ideal)
maple syrup, to serve
Beat egg, milk, sugar, spices and salt together in a large bowl till thoroughly combined. 
Heat a little butter or olive oil in a non stick pan over a medium high heat.
Dip bread into the batter. Pull out and shake of any excess batter and place on the hot pan. Grill on each side till golden brown. Serve with maple syrup.

French Toast

Just before my boyfriend fell asleep on friday night he made the declaration of ‘I want french toast’! After a little thinking I realised I’ve never actually made it before. I have fond memories of my mum making it for me as a child, and my boyfriend’s added to the tradition by continuing to make it for me over the years. But in both scenarios I sat by the kitchen counter and watched it being prepared.

So Saturday morning I got up bright and early and set about making my first ever batch of french toast. My first dilemma happened about 30 seconds in when I opened the fridge to discover an empty bottle of milk, and I really didn’t feel like dragging my tired self to the shops. So in a moment of substituting genius I opened a small can of coconut milk and it worked like a charm. 

Recipe:

1 egg

1 cup milk (any milk would work, whole, low fat, soy, coconut, almond, etc)

1 tblsp sugar

1 tsp cinnamon

1/2 tsp freshly grated nutmeg

1/2 tsp vanilla extract

pinch of salt

8 slices of bread crusts removed (I used wholegrain, because that’s what we had, but a sweet eggy bread like challah would be ideal)

maple syrup, to serve

Beat egg, milk, sugar, spices and salt together in a large bowl till thoroughly combined. 

Heat a little butter or olive oil in a non stick pan over a medium high heat.

Dip bread into the batter. Pull out and shake of any excess batter and place on the hot pan. Grill on each side till golden brown. Serve with maple syrup.

Rhubarb & Ginger Jam

Recipe:
Makes roughly 1lt

1.5kg rhubarb, cut into small pieces
1.2kg sugar
125ml lemon juice
4cm piece of fresh ginger, bruised and chopped into small pieces
60g glace ginger, finely chopped

Layer the rhubarb, sugar and lemon juice in a large non-metallicbowl. Cover and leave over night.

Put two small plates in the freezer (this will help test the setting point). Place rhubarb mixture in a large pan. Place the rhubarb in a piece of cheesecloth and tie securely with string. Add this bundle to the pan. Stir over a low heat for 5 minutes, or until the sugar has dissolved. Bring to the boil and continue boiling rapidly for 20-30 minutes, stirring often. Remove any scum that rises to the top during cooking with a skimmer. 

When jam can fall from a tilted spoon in a thick sheet without drips, start testing for the setting point. To do this remove jam from the heat, place a little on to one of the cold plates and put in the freezer for 30 seconds. When the setting point is reached, a skin will form on the surface and the jam will wrinkle when pushed with your finger.

If ready, remove any scum from the surface and discard muslin bag. Add glace ginger and combine thoroughly. Spoon immediately into sterilized*, warm jars and seal. turn upside down for 2 minutes, then invert and leave to cool. I like to label and date my jams. They should keep unopened for a year, once opened you need to store in the fridge and it should last for about 2 months. 

* To sterilize jars, wash in hot soapy water and place in a low oven (about 100’C) till dry and needed. The jars will be to hot to touch so place them on a tray so they can be easily removed from the oven.

Rhubarb & Ginger Jam

Recipe:

Makes roughly 1lt

1.5kg rhubarb, cut into small pieces

1.2kg sugar

125ml lemon juice

4cm piece of fresh ginger, bruised and chopped into small pieces

60g glace ginger, finely chopped

Layer the rhubarb, sugar and lemon juice in a large non-metallicbowl. Cover and leave over night.

Put two small plates in the freezer (this will help test the setting point). Place rhubarb mixture in a large pan. Place the rhubarb in a piece of cheesecloth and tie securely with string. Add this bundle to the pan. Stir over a low heat for 5 minutes, or until the sugar has dissolved. Bring to the boil and continue boiling rapidly for 20-30 minutes, stirring often. Remove any scum that rises to the top during cooking with a skimmer. 

When jam can fall from a tilted spoon in a thick sheet without drips, start testing for the setting point. To do this remove jam from the heat, place a little on to one of the cold plates and put in the freezer for 30 seconds. When the setting point is reached, a skin will form on the surface and the jam will wrinkle when pushed with your finger.

If ready, remove any scum from the surface and discard muslin bag. Add glace ginger and combine thoroughly. Spoon immediately into sterilized*, warm jars and seal. turn upside down for 2 minutes, then invert and leave to cool. I like to label and date my jams. They should keep unopened for a year, once opened you need to store in the fridge and it should last for about 2 months. 

* To sterilize jars, wash in hot soapy water and place in a low oven (about 100’C) till dry and needed. The jars will be to hot to touch so place them on a tray so they can be easily removed from the oven.

Rye Pizza with Harissa & Almonds
This was a bit of an experiment.I was trying to make a healthy pizza that still tasted delicious. I haven’t perfected the rye base yet, but I think with a bit more experimenting I’ll get there. In the mean time I left it out of the recipe as I didn’t think there was much point in sharing.

I also tried adding a light sprinkling of cheese to one, but kept the other dairy free. The cheese got lost in amongst the other flavors so I haven’t bothered including it in the recipe. Although I do think a light sprinkling of feta could be nice.

Recipe:
Makes 2 Pizzas,

2 small red capsicums
1/2 cup of good quality tomato passata (If your buying passata pre-made make sure the only ingredients are tomatoes and salt)
2 tsp of harissa
1 garlic clove, minced
1 cup of mushroom, sliced thinly
1/2 red onion, thinly sliced
1/4 cup flaked almonds
2 thin pizza bases, I rolled mine out to about 2mm thick.

Preheat oven to 180’C.

Roast capsicums over a naked flame on a gas stove. using tongs rotate often so that it gets charred evenly on all sides. Once blackened and soft wrap them in a tea towel for a few minutes. Unwrap and use the tea towel or your fingers to thoroughly rub of all the skin (you want it to taste smoky not burnt). Core the capsicum and remove all seeds (don’t rinse it or you’ll lose the smokey flavor). Slice finely and set aside.

Combine the tomato passata, harissa and garlic together and season well. Evenly spread the tomato mixture over the pizza bases. Top with sliced capsicum, mushrooms, red onion, and almonds. Place in the oven for 20mins, or until the base is crisp and the veggies are soft.

Rye Pizza with Harissa & Almonds

This was a bit of an experiment.I was trying to make a healthy pizza that still tasted delicious. I haven’t perfected the rye base yet, but I think with a bit more experimenting I’ll get there. In the mean time I left it out of the recipe as I didn’t think there was much point in sharing.

I also tried adding a light sprinkling of cheese to one, but kept the other dairy free. The cheese got lost in amongst the other flavors so I haven’t bothered including it in the recipe. Although I do think a light sprinkling of feta could be nice.

Recipe:

Makes 2 Pizzas,

2 small red capsicums

1/2 cup of good quality tomato passata (If your buying passata pre-made make sure the only ingredients are tomatoes and salt)

2 tsp of harissa

1 garlic clove, minced

1 cup of mushroom, sliced thinly

1/2 red onion, thinly sliced

1/4 cup flaked almonds

2 thin pizza bases, I rolled mine out to about 2mm thick.

Preheat oven to 180’C.

Roast capsicums over a naked flame on a gas stove. using tongs rotate often so that it gets charred evenly on all sides. Once blackened and soft wrap them in a tea towel for a few minutes. Unwrap and use the tea towel or your fingers to thoroughly rub of all the skin (you want it to taste smoky not burnt). Core the capsicum and remove all seeds (don’t rinse it or you’ll lose the smokey flavor). Slice finely and set aside.

Combine the tomato passata, harissa and garlic together and season well. Evenly spread the tomato mixture over the pizza bases. Top with sliced capsicum, mushrooms, red onion, and almonds. Place in the oven for 20mins, or until the base is crisp and the veggies are soft.

Pumpkin & Maple Syrup Ice Cream

I think between the spices and the maple syrup the ice cream tasted more like gingerbread men then pumpkin, but I love gingerbread so I was pretty happy with the outcome.

Recipe adapted from Belinda Jefferies The Country Cookbook

Recipe:

Ingredients:

440ml thickened cream
1 tsp ground cinnamon
1/2 tsp nutmeg, freshly ground
1/2 tsp ground ginger
4 egg yolks
80ml maple Syrup
1 cup cooked mashed pumpkin (You’ll need roughly I baked mine in one piece, in a moderate oven for 30mins)
1 tsp vanilla extract
toasted pepitas, to serve

Pour the cream into a large, heavy-based saucepan and sit it over low heat. Add the cinnamon, nutmeg and ginger and slowly heat the cream until it is hot. Don’t let the cream boil as it will effect the taste.

Meanwhile, whisk the egg yolks and maple syrup in a large bowl until well combined. Once the cream is hot, add it to the egg yolk mixture in a slow, thin stream, whisking all the while. When combined, tip back into the saucepan.

Heat the pan again over moderately low heat, and cook stirring constantly, until it has slightly thickened. When it start to thicken it a flat based wooden spoon would be ideal to stir, so that the mixture doesn’t stick to the base.

Remember that you don’t want the custard to boil, or it will curdle. Just take your time and keep your eye on it once it starts to thicken. One way to taste if it’s ready is to run your finger over the back of your spoon, if it leaves a trail then it’s ready. 

As soon as the custard is ready, remove it from the heat. Pour it into a bowl and whisk in the cooked pumpkin. Leave the mixture to cool. Stir in the vanilla, then cover the bowl and pop it in the fridge till chilled. You could make this mixture a day ahead, it would actually help the flavors develop.

Once the mixture was chilled I used an ice cream churner to finish it. If you don’t have one you can always make it the old fashioned way, takes a bit more time but it’ll still be just as delicious. To do it this way pour the mixture into a large stainless steel bowl and place in the freezer for a few hours. Remove the bowl and mix thoroughly with a strong spoon or a hand-held electric beater. Put the bowl back in the freezer, an continue this process a few more time until the ice cream is creamy and soft.

Serve one or two small scoops per person and top with toasted pepitas.

Pumpkin & Maple Syrup Ice Cream

I think between the spices and the maple syrup the ice cream tasted more like gingerbread men then pumpkin, but I love gingerbread so I was pretty happy with the outcome.

Recipe adapted from Belinda Jefferies The Country Cookbook

Recipe:

Ingredients:

440ml thickened cream

1 tsp ground cinnamon

1/2 tsp nutmeg, freshly ground

1/2 tsp ground ginger

4 egg yolks

80ml maple Syrup

1 cup cooked mashed pumpkin (You’ll need roughly I baked mine in one piece, in a moderate oven for 30mins)

1 tsp vanilla extract

toasted pepitas, to serve

Pour the cream into a large, heavy-based saucepan and sit it over low heat. Add the cinnamon, nutmeg and ginger and slowly heat the cream until it is hot. Don’t let the cream boil as it will effect the taste.

Meanwhile, whisk the egg yolks and maple syrup in a large bowl until well combined. Once the cream is hot, add it to the egg yolk mixture in a slow, thin stream, whisking all the while. When combined, tip back into the saucepan.

Heat the pan again over moderately low heat, and cook stirring constantly, until it has slightly thickened. When it start to thicken it a flat based wooden spoon would be ideal to stir, so that the mixture doesn’t stick to the base.

Remember that you don’t want the custard to boil, or it will curdle. Just take your time and keep your eye on it once it starts to thicken. One way to taste if it’s ready is to run your finger over the back of your spoon, if it leaves a trail then it’s ready. 

As soon as the custard is ready, remove it from the heat. Pour it into a bowl and whisk in the cooked pumpkin. Leave the mixture to cool. Stir in the vanilla, then cover the bowl and pop it in the fridge till chilled. You could make this mixture a day ahead, it would actually help the flavors develop.

Once the mixture was chilled I used an ice cream churner to finish it. If you don’t have one you can always make it the old fashioned way, takes a bit more time but it’ll still be just as delicious. To do it this way pour the mixture into a large stainless steel bowl and place in the freezer for a few hours. Remove the bowl and mix thoroughly with a strong spoon or a hand-held electric beater. Put the bowl back in the freezer, an continue this process a few more time until the ice cream is creamy and soft.

Serve one or two small scoops per person and top with toasted pepitas.

Toasted Cranberry and Almond Muesli
A quick and easy toasted mueslli that can be stored in an airtight container for about a month…. but if you’re anything like me it’ll be gone in a fortnight. 
I’ve been eating mine with natural yogurt and a teaspoon of jam. Delicious!
Recipe:
2 cups of rolled oats
1 tsp cinnamon, ground
1/2 tsp nutmeg, freshly ground
80g flaked almonds, toasted
30g flaked coconut, toasted
20g shredded coconut, toasted
1/2 cup dried cranberries
Heat oven to 180’C. 
Line a baking tray with baking paper. Combine oats, cinnamon and nutmeg in a bowl. Spread the oat mixture over the baking tray (in a thin layer). Place in the oven and leave for about 15mins, or until the oats feel stiff and have a light golden tinge. Leave the oats on tray to cool.
Combine oats with the remaining ingredients and pour into an airtight container.

Toasted Cranberry and Almond Muesli

A quick and easy toasted mueslli that can be stored in an airtight container for about a month…. but if you’re anything like me it’ll be gone in a fortnight. 

I’ve been eating mine with natural yogurt and a teaspoon of jam. Delicious!

Recipe:

2 cups of rolled oats

1 tsp cinnamon, ground

1/2 tsp nutmeg, freshly ground

80g flaked almonds, toasted

30g flaked coconut, toasted

20g shredded coconut, toasted

1/2 cup dried cranberries

Heat oven to 180’C. 

Line a baking tray with baking paper. Combine oats, cinnamon and nutmeg in a bowl. Spread the oat mixture over the baking tray (in a thin layer). Place in the oven and leave for about 15mins, or until the oats feel stiff and have a light golden tinge. Leave the oats on tray to cool.

Combine oats with the remaining ingredients and pour into an airtight container.

Spring Soup
It is the middle of spring here, and the weather is starting to warm up, flowers are starting to bloom, and there seems to be an abundant amount of (surprisingly cute) bugs in our garden. To celebrate this welcomed change in weather I decided to made a soup full of all the sweet vegetables of spring.
The veggie stock pre mix is the perfect match for this soup.
Recipe:
Serves 6
25ml olive oil
1 onion, diced
1/4 fennel bulb, diced
150g pancetta, diced
3 garlic cloves, thinly sliced
1.5lt vegetable stock
1 small chicken, jointed
200gm rissoni
12 baby carrots, trimmed, peeled and large ones sliced in half
150gm snow peas, trimmed
4 - 5 tbsp of fresh herbs, chopped (I used a combination of parsley, mint, coriander, and aniseed)
Heat oil in a large saucepan over a medium-high heat. Add onion, fennel, pancetta and garlic and saute until just tender (5 minutes). Add stock and 500ml of extra water, increase heat to high and bring to a simmer. Add chicken, reduce heat to a medium and simmer until cooked through (10-15mins). remove chicken with a slotted spoon and set aside to cool slightly. Add rissoni and carrots to stock and cook for a further 3-4 minutes. 
Coarsely shed the chicken (discard skin and bones) set aside 1 cups worth and place any extra into a container and refrigerate (left overs are great for sandwiches, pasta, salads, tacos, etc). 
Turn off heat. Add in snow peas and shredded chicken. Stir until heated through. Season to taste and scatter with herbs.

Spring Soup

It is the middle of spring here, and the weather is starting to warm up, flowers are starting to bloom, and there seems to be an abundant amount of (surprisingly cute) bugs in our garden. To celebrate this welcomed change in weather I decided to made a soup full of all the sweet vegetables of spring.

The veggie stock pre mix is the perfect match for this soup.

Recipe:

Serves 6

25ml olive oil

1 onion, diced

1/4 fennel bulb, diced

150g pancetta, diced

3 garlic cloves, thinly sliced

1.5lt vegetable stock

1 small chicken, jointed

200gm rissoni

12 baby carrots, trimmed, peeled and large ones sliced in half

150gm snow peas, trimmed

4 - 5 tbsp of fresh herbs, chopped (I used a combination of parsley, mint, coriander, and aniseed)

Heat oil in a large saucepan over a medium-high heat. Add onion, fennel, pancetta and garlic and saute until just tender (5 minutes). Add stock and 500ml of extra water, increase heat to high and bring to a simmer. Add chicken, reduce heat to a medium and simmer until cooked through (10-15mins). remove chicken with a slotted spoon and set aside to cool slightly. Add rissoni and carrots to stock and cook for a further 3-4 minutes. 

Coarsely shed the chicken (discard skin and bones) set aside 1 cups worth and place any extra into a container and refrigerate (left overs are great for sandwiches, pasta, salads, tacos, etc). 

Turn off heat. Add in snow peas and shredded chicken. Stir until heated through. Season to taste and scatter with herbs.

Maccadamia Tofu with Udon

Maccadamia Tofu with Udon