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5 awesome recipes from the Make It Mine team!

25 May 2018

The introduction of our new cooking category led the Make It Mine team to discuss the meals and treats they love to cook. And we wanted to share a few of their recipes with you!

So here’s 5 awesome recipes from the Make It Mine team…

 

Naomi’s Winter Warming Potato, Leek and Zucchini Soup

Naomi, from Marketing, loves making this soup not only because it tastes delish, but becuase her 4 year old daughter, who won’t eat zucchini, will eat this! Sneaky, sneaky!

Potato Leek Zucchini Soup

 

Ingredients:

  • Smidge of olive oil
  • 1 large brown onion diced
  • 2 leeks, sliced
  • 4 medium sized potatoes, peeled and chopped
  • 1 zucchini, chopped
  • 1.5L liquid chicken stock (or vegetable stock can be used)

Method:

  1. In a large saucepan or soup pot, cook the onion with the smidge of oil on medium heat for 2 to 3 minutes.
  2. Pop in the potatoes, zucchini and leek and cook until the leek softens (stir it regularly).
  3. Add the stock (make sure the potatoes are covered) and bring it to the boil.
  4. Reduce the heat to about medium to low and cook until the potato is soft (usually around 20 mins but it depends on the size of your potatoes).
  5. Remove from heat and let it cool down.
  6. Using a blender or stick blender, blitz the soup until all the lumpy bits are gone.
  7. Taste and if you think it needs it, add some salt and/or pepper and stir.
  8. Serve up and enjoy! (if the soup is too cool, you may need to nuke it in the micro for a minute)
  9. Or place some in containers to take to work!
  10. For extra goodness, add some croutons, a toasted crumpet or a fresh bread roll (plain or toasted)
  11. If you prefer a stronger flavour, add some crushed garlic at the start with the onions.

 

Jacob’s “Better Than Ya Nonna’s” Vegan Gnocchi

Jacob, from Marketing, loves trying new vegan dishes and this is one of his faves! He’s also going all in on the claim it’s “better than ya Nonna’s!

Vegan Gnocchi

 

Ingredients:

  • 1 jar of Leggo’s Stir Through Sundried Tomato and Roasted Garlic
  • 500g packet of gnocchi (any will do)
  • 15 cup mushrooms, sliced (not 15 cups of mushrooms! 15 of the cup mushrooms)
  • 3 spring onions, chopped
  • Olive oil
  • 2 bowls
  • 2 forks

Method:

  1. Boil water and dump in the gnocchi.
  2. Chop up the mushrooms and spring onion to desired level of choppedness.
  3. Once gnocchi is floating pick it out and put it into a hot pan with a little oil.
  4. Cook mushrooms in a separate hot, oiled pan until soft an shrivelled.
  5. Fry the gnocchi until it is golden and crispy on all sides.
  6. Add spring onions into pan .
  7. Create a bed of gnocchi in bowl and pour over half of the sauce.
  8. Eat!
  9. For added awesomeness, cook a Coles or Woolies cheapo garlic bread for dipping!

 

James and the giant* Mars Bar Slice

James, also from Marketing, swears by this recipe and says it’s a delicious special treat. Even better, his kids love making it too!

Mars Bar Slice

Ingredients:

  • 200g Mars Bars chopped (bars or minis are fine!)
  • 90g butter chopped
  • 3 cups Kellogg’s Rice Bubbles
  • 200g milk chocolate

Method:

  1. Chop up Mars Bars and butter and combine in a saucepan. Stir until smooth, on a very low heat.
  2. Add the Rice Bubbles and mix together.
  3. Gentle press the mixture into a tray (either greased or lined with baking paper)
  4. Melt the milk chocolate in the microwave, stirring every 20 seconds on a low heat.
  5. Spread the melted chocolate over the slice and pop in the fridge until set.
  6. Tip: Get it your slice out of the fridge 10 mins before you cut it up!

 

Hailey’s Mouthwatering Mini Apple Crumbles

Hailey, from Ops, gets regular requests from her family to make these little slices of dessert nirvana.

Mini Apple Crumble

 

Ingredients:

  • 2 large Granny Smith or Pink Lady apples, peeled, cored and chopped (Hailey sometimes uses Pears instead, so you have two options for this awesome recipe!)
  • 2 tbsp maple syrup
  • The juice of half a lemon
  • 1 tsp of vanilla extract
  • ½ tsp ground allspice
  • 55g unsalted butter
  • 100g porridge oats
  • 40g Muscovado sugar (dark sugar)
  • 1 tbsp cinnamon

Method:

  1. Preheat Oven to 220°C. Place a baking sheet in oven. Put apples into a saucepan and stir in the maple syrup, lemon juice, allspice, vanilla and cinnamon.
  2. Bring to the boil over a high heat, then reduce the heat to medium, cover the pan and cook for 5 minutes or until almost tender.
  3. Melt the butter in another saucepan, remove from heat and stir in oats and sugar.
  4. Grab 4 overproof ramekins. Divide the apples (and/or pears) into each ramekin. Sprinkle over oat mix. Place on a baking tray and place in the oven for 10 minutes.

Hailey recommends serving hot with vanilla ice-cream or cream! YUM YUM!

 

Kirra’s Sensational Singapore Noodles

Kirra, from Ops, made this for the first time recently and her partner LOVED it!

Singapore_Noodles

 

Ingredients:

  • 300g chicken breast fillets, thinly sliced
  • 60ml (1/4 cup) light soy sauce
  • 1 tbsp Chinese rice wine
  • 1 tbsp fresh ginger (grated)
  • 250g dried rice vermicelli noodles
  • 60ml (1/4 cup) vegetable oil
  • 1 tbsp curry powder
  • 1 red capsicum, thinly sliced
  • 6 green shallots (or you may call them spring onions), thinly sliced
  • 1/3 cup each of carrot (sliced), peas and then corn. Or, like Kirra, just grab the bag of mixed veggies from the freezer and add 1 cup of mixed veggies – Kirra used 1 cup of a bag of frozen carrot, peas and corn
  • 60ml (1/4 cup) liquid chicken stock

Method:

  1. Put the chicken, rice wine, 1 tbsp of the soy sauce and half the ginger in a bowl. Stir until well combined and then cover and put in the fridge for 30 minutes to marinate.
  2. Put the noodles in a large bowl, cover with boiling water, sit for 5 minutes to soften and then drain and set aside.
  3. Heat 1 tbsp of oil in a wok (or frypan if you don’t have one) on high heat. Add half the chicken and stir-fry for 2 minutes or until just cooked through. Transfer to a bowl. Repeat with the remaining chicken and once done use some paper towel to wipe the wok clean.
  4. Heat the remaining oil on high heat. Add the curry powder and cook for about 30 seconds or until it smells awesome. Add the capsicum, half the shallots and the rest of the ginger, and stir-fry for 1 minute or until the shallots soften. Add the chicken, stock and remaining soy sauce. If you think it needs it, season with sugar, salt and pepper. Add the noodles and toss until coated and heated through.
  5. Once served into bowls, sprinkle some of the remaining shallots on top of each serving.

 

Is there a recipe you love to cook?

 

* It’s not a giant Mars Bar Slice, obviously, but with a name like James we couldn’t pass up the opportunity to play on the name of a famous James book!

 

Looking for a new cooking appliance for your kitchen? Take a peek at our cooking range!

 

 

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