Everyday Nourished

Author: jordan

  • Green Noodle Soup with Crispy Tofu, Broccolini & Edamame

    Green Noodle Soup with Crispy Tofu, Broccolini & Edamame

    A vibrant, creamy green coconut broth loaded with udon noodles, charred broccolini, edamame and golden crispy tofu. Fresh, comforting and nourishing, with lime and chilli crisp bringing everything to life.

    Serves: 4
    Time: 50 minutes

    Ingredients

    For the green broth

    • 1 tbsp olive oil
    • 1 brown onion, roughly chopped
    • 3 garlic cloves, chopped
    • 1 zucchini, chopped
    • 2 cups baby spinach
    • 1 cup fresh basil leaves
    • 750ml vegetable stock
    • 400ml coconut milk
    • Juice of 1 lime
    • Salt and freshly cracked black pepper

    For the soup

    • 250g udon noodles
    • 2 bunches broccolini
    • 1 cup frozen edamame beans, thawed

    For the crispy tofu

    • 400g firm tofu, pressed and cut into cubes
    • 1 tbsp soy sauce or tamari
    • 1 tbsp sesame oil
    • 1 tsp garlic powder

    To serve

    • 2 spring onions, finely sliced
    • 1 tbsp sesame seeds
    • Chilli crisp or chilli oil
    • Lime wedges

    Method

    1. Cook the tofu. Toss the tofu with soy sauce, sesame oil and garlic powder until well coated. Air fry at 200°C for 12–15 minutes, turning once, or pan-fry until golden and crisp on all sides.
    2. Start the broth. Heat the olive oil in a large saucepan over medium heat. Add the onion and garlic and cook for 3–4 minutes until softened.
    3. Add the vegetables. Stir in the zucchini and cook for another 5 minutes. Pour in the vegetable stock and simmer for around 10 minutes, until the zucchini is tender.
    4. Make it green. Add the spinach, basil and coconut milk. Blend with a stick blender until completely smooth and vibrant green. Stir through the lime juice and season generously with salt and pepper.
    5. Cook the noodles. Prepare the udon according to packet instructions, then drain and divide between four bowls.
    6. Char the broccolini. Heat a frying pan over high heat and cook the broccolini for 3–4 minutes until lightly charred but still tender-crisp.
    7. Assemble. Ladle the hot green broth over the noodles. Top with crispy tofu, broccolini and edamame.
    8. Finish. Scatter over spring onion and sesame seeds, then add a generous spoonful of chilli crisp and a squeeze of fresh lime.

    Tip: Add the spinach and basil right at the end and avoid boiling them for long — that’s what keeps the broth beautifully bright green.

  • Crispy Roast Pork

    Crispy Roast Pork

    Tender roast pork with deeply golden, salty crackling and a simple homemade apple sauce on the side. A classic that feels impressive on the table, but most of the work is simply letting the oven do its thing.

    Serves: 6
    Time: 3–3½ hours + resting

    Ingredients

    For the pork

    • 2–2.5kg boneless pork leg or shoulder, skin on
    • 1 tbsp olive oil
    • 1½ tbsp sea salt flakes
    • 1 tsp freshly cracked black pepper
    • 1 tsp fennel seeds, lightly crushed
    • 2 garlic cloves, finely grated
    • 1 tbsp Dijon mustard
    • 2 tbsp honey or maple syrup
    • 1 tbsp apple cider vinegar

    For the homemade apple sauce

    • 4 Granny Smith apples, peeled, cored and chopped
    • ¼ cup water
    • 1 tbsp lemon juice
    • 1–2 tsp brown sugar or honey, to taste
    • Pinch of cinnamon, optional
    • Pinch of sea salt

    Method

    1. Prepare the pork. Pat the pork skin very dry with paper towel. Using a sharp knife, score the skin at roughly 1cm intervals, being careful not to cut deeply into the meat.
    2. Dry the skin. Rub the skin with olive oil and sea salt, working the salt into the scored lines. For the crispiest crackling, place the pork uncovered in the fridge overnight. If you’re short on time, leave it uncovered for at least 1 hour.
    3. Start the crackling. Remove the pork from the fridge about 30 minutes before cooking. Preheat the oven to 240°C. Place the pork skin-side up on a rack over a roasting tray and roast for 30 minutes, or until the skin begins to blister and crisp.
    4. Slow roast. Reduce the oven to 170°C and continue roasting for around 2–2½ hours, depending on the size and cut.
    5. Add the glaze. Mix the garlic, Dijon mustard, honey, apple cider vinegar, pepper and fennel seeds. Brush over the exposed meat and sides of the pork during the final 20–30 minutes, keeping it away from the crackling so the skin stays crisp.
    6. Finish the crackling. If needed, increase the oven to 220°C for another 5–10 minutes until the crackling is deeply golden and crisp. Watch closely.
    7. Make the apple sauce. Add the apples, water and lemon juice to a saucepan. Cover and simmer over low-medium heat for 15–20 minutes, stirring occasionally, until the apples are completely soft.
    8. Finish the sauce. Mash for a rustic texture or blend until smooth. Stir through the sugar or honey, cinnamon if using and a tiny pinch of salt. Adjust the sweetness to taste.
    9. Rest and serve. Rest the pork for 15–20 minutes before carving. Serve thick slices with plenty of crisp crackling and warm homemade apple sauce.

    Tip: The secret to really good crackling is dry skin + plenty of salt + that initial blast of high heat.

  • Panzanella Salad

    Panzanella Salad


    A bright, summery Italian-style bread salad with juicy tomatoes, sweet cherries, creamy mozzarella, crisp golden sourdough and plenty of fresh basil. Finished with a simple red wine vinaigrette, it’s fresh, colourful and full of contrasting textures.

    Serves: 4
    Time: 25 minutes

    Ingredients

    For the salad

    • 4 cups day-old sourdough or ciabatta, cut into cubes
    • 2 tbsp extra virgin olive oil
    • 2 cups mixed cherry tomatoes, halved
    • 1 cup fresh cherries, pitted and halved
    • 200g fresh mozzarella or bocconcini, torn
    • ½ small red onion, very thinly sliced
    • ½ cup fresh basil leaves, torn
    • Salt and freshly cracked black pepper

    For the dressing

    • ¼ cup extra virgin olive oil
    • 2 tbsp red wine vinegar
    • 1 small garlic clove, finely grated
    • ½ tsp dried oregano
    • 1 tsp honey
    • Pinch of sea salt
    • Freshly cracked black pepper

    Method

    1. Toast the bread. Heat the olive oil in a large frying pan over medium heat. Add the bread cubes, season with salt and pepper and cook for 5–7 minutes, tossing regularly, until golden and crisp. Set aside to cool slightly.
    2. Make the dressing. Whisk the olive oil, red wine vinegar, garlic, oregano and honey together in a small bowl. Season with salt and pepper.
    3. Build the salad. Add the tomatoes, cherries, red onion, mozzarella and toasted bread to a large serving bowl.
    4. Dress and toss. Pour over the dressing and gently toss until everything is lightly coated.
    5. Finish. Fold through the fresh basil and leave the salad to sit for 5–10 minutes before serving. This gives the bread just enough time to absorb the dressing while still keeping some crunch.

    Optional finish: a drizzle of balsamic glaze or a little extra virgin olive oil just before serving works beautifully.

  • Salt & Pepper Tofu

    Salt & Pepper Tofu

    Crispy salt and pepper tofu coated in cornflour, garlic, black pepper and sea salt, then pan-fried until golden. Finished with chilli, spring onion, sesame seeds and fresh coriander, it is crunchy, savoury and lightly spicy.

    Ingredients

    For the tofu

    450 g firm tofu, pressed and cut into cubes

    3 tbsp cornflour

    1 tbsp rice flour or plain flour, optional for extra crunch

    1 tsp sea salt flakes

    1 tsp cracked black pepper

    ½ tsp white pepper, optional

    ½ tsp garlic powder

    2–3 tbsp neutral oil

    For the s&P topping

    2 garlic cloves, finely chopped

    1 long red chilli, finely sliced

    2 spring onions, sliced

    ½ tsp sea salt flakes

    ½ tsp cracked black pepper

    ½ tsp chilli flakes, optional

    1 tsp sesame seeds, optional

    Fresh coriander, to serve

    Method

    Press the tofu for 10–15 minutes, then pat dry and cut into bite-sized cubes.

    In a bowl, mix the cornflour, rice flour if using, sea salt, black pepper, white pepper and garlic powder. Add the tofu and gently toss until each piece is lightly coated.

    Heat the oil in a large non-stick pan over medium-high heat. Add the tofu in a single layer and cook for 8–10 minutes, turning every few minutes, until crisp and golden on all sides. Remove from the pan.

    In the same pan, add the garlic, chilli and spring onion. Cook for 1–2 minutes, stirring often, until fragrant and lightly golden.

    Return the tofu to the pan. Sprinkle over the extra salt, pepper, chilli flakes and sesame seeds. Toss everything together for another minute until the tofu is coated in the garlicky salt and pepper mixture.

    Serve warm with coriander, extra spring onion and your favourite dipping sauce.

  • Smoked Salmon Starter

    Smoked Salmon Starter

    An elegant caviar wreath starter layered with black pepper smoked salmon, avocado, cucumber ribbons, radish, crème fraîche, capers and fresh chives, served with lemon wedges and crisp water crackers.

    SERVES 4

    TIME: 20 mins

    ~ 300 calories per serve

    ~ 15g protein per serve

    Ingredients

    200 g black pepper–crusted smoked salmon

    1 ripe avocado, sliced

    3 radishes, thinly sliced

    1 Lebanese cucumber, spirals

    1 small red onion, diced

    ½ cup crème fraîche

    2 tbsp capers, drained

    1 lemon, cut into wedges

    30–50 g high-quality caviar

    Fresh chive sprigs

    Water crackers, to serve.

    Method

    Form the salmon wreath

    Arrange folds or curls of black pepper-crusted smoked salmon in a loose circle around the caviar dish, forming the wreath base.

    Layer in the extras

    Tuck avocado slices, spirals of fresh cucumber, radish rounds, and lemon wedges into the salmon ring, evenly spacing for balance.

    Add texture and contrast

    Spoon small dollops of crème fraîche around the wreath. Scatter red onion slices and capers throughout. Season with a little extra cracked black pepper.

    Garnish with fresh chive sprigs and serve with crackers.

  • Stuffed Eggplants

    Stuffed Eggplants

    Roasted eggplant topped with crumbled feta, sun-dried tomatoes, pickled red onion, fresh herbs, seeds, dukkah and balsamic glaze. They are savoury, tangy and colourful, with creamy feta, smoky eggplant and a crunchy seed topping.

    SERVES 4

    TIME: 30 MINUTES

    ~ 210 calories per serve

    ~ 7g protein per serve

    Ingredients

    1 large eggplant, sliced into 1–1.5cm thick rounds

    Olive oil

    Salt & pepper

    2 tbsp balsamic glaze

    Toppings:

    100g feta, crumbled

    4–5 sun-dried tomatoes

    ¼ cup pickled red onion

    Handful fresh herbs

    1 tbsp sunflower seeds

    1 tbsp pumpkin seeds

    1–2 tbsp dukkah

    Method

    Roast the eggplant:

    Preheat oven to 200°C (fan).

    Brush eggplant slices with olive oil on both sides.

    Season with salt and pepper. Roast on a lined tray for 25–30 minutes, flipping halfway, until soft and golden.

    Assemble toppings:

    While eggplant is roasting, prep toppings:

    Crumble feta. Chop sun-dried tomatoes. Drain pickled onions. Toast seeds lightly in a dry pan.

    Plate it up:

    Arrange roasted eggplant on a serving plate. Drizzle with balsamic glaze. Scatter over feta, sun-dried tomato, pickled onion, herbs, seeds, and a generous sprinkle of dukkah. Salt & pepper to taste.

  • Hot Honey Cheese Toastie

    Hot Honey Cheese Toastie

    A golden hot honey grilled cheese with melty mozzarella or cheddar, parmesan, chilli flakes and buttery crisp bread – sweet, salty, spicy and very hard to stop at one bite.

    SERVES 2

    TIME: 15 MINUTES

    ~ 825 calories per serve

    ~ 35g protein per serve

    Ingredients

    Thick slices sourdough or white bread

    1½ cups grated mozzarella or cheddar

    ¼ cup grated parmesan

    2 tbsp butter, softened

    1–2 tbsp hot honey

    ½ tsp chilli flakes

    Pinch of salt

    Method

    Butter one side of each slice of bread.

    Place cheese between two slices of bread, buttered sides facing out.

    Heat a pan over medium-low heat. Cook the toasties for 3–4 minutes each side, pressing gently, until deeply golden and crisp.

    Drizzle hot honey over the top while warm, then sprinkle with chilli flakes, parmesan and a pinch of salt.

    Slice and serve while the cheese is melted and stretchy.

  • Fish & Chips

    Fish & Chips

    Homemade fish and chips made with crispy seasoned potato chips and golden panko-crusted white fish. Lightly baked or air-fried with olive oil, lemon zest, paprika, garlic and herbs, it is fresh, crunchy and comforting without feeling too heavy.

    SERVES 4

    TIME: 30 MINS

    ~ 560 calories per serve

    ~ 38g protein per serve

    Ingredients

    For the Chips:

    4 medium potatoes

    1 ½ tbsp olive oil

    1 tsp sea salt

    ½ tsp cracked black pepper

    ½ tsp paprika

    ½ tsp garlic powder

    1 tbsp fresh rosemary or parsley, finely chopped

    For the Fish:

    4 firm white fish fillets, such as snapper, barramundi, cod, hoki or flathead

    1 egg, whisked

    ½ cup wholemeal flour, plain flour or almond meal

    1 cup panko breadcrumbs

    1 tsp lemon zest

    ½ tsp garlic powder

    ½ tsp paprika

    Salt and pepper, to taste

    Olive oil spray or a light drizzle of olive oil

    Method

    Preheat the oven to 220°C. Line two baking trays with baking paper.

    Place the potato wedges on one tray. Drizzle with olive oil, then sprinkle over the salt, pepper, paprika, garlic powder and herbs. Toss well, spread into a single layer and bake for 35–40 minutes, turning halfway, until golden and crisp at the edges.

    Meanwhile, prepare the fish. Pat the fillets dry with paper towel. Place the flour or almond meal in one shallow bowl, the whisked egg in another, and the panko breadcrumbs in a third. Stir the lemon zest, garlic powder, paprika, salt and pepper through the breadcrumbs.

    Coat each fish fillet lightly in flour, dip into the egg, then press into the seasoned breadcrumbs until evenly coated. Place on the second tray and lightly spray or drizzle with olive oil.

    Bake the fish for 12–16 minutes, depending on thickness, until golden and cooked through. The fish should flake easily with a fork.

    To make the tartare, mix the Greek yoghurt, pickles, capers, Dijon, lemon juice and herbs in a small bowl. Season to taste.

    Serve the fish with the golden chips, yoghurt tartare, lemon wedges and a fresh green salad.

  • Protein Puff Slice

    Protein Puff Slice

    A crunchy protein puff slice made with protein puffs, sunflower seeds, cashews, coconut, nut butter, honey and vanilla. It is chewy, nutty and lightly sweet, with a satisfying crunch perfect for snacks, lunchboxes or an easy make-ahead treat.

    MAKES 12 PIECES

    TIME: 20 MINUTES

    ~ 200 calories per serve

    ~ 5g protein per serve

    Ingredients

    2 cups protein puffs (like rice or quinoa puffs)

    ½ cup sunflower seeds

    ½ cup cashews, roughly chopped

    ½ cup unsweetened coconut shreds

    ¼ cup coconut oil, melted

    ¼ cup natural nut butter (almond or peanut)

    ¼ cup honey or maple syrup

    1 tsp vanilla extract

    Pinch of salt

    Method

    Prepare base: In a large bowl, combine protein puffs, sunflower seeds, cashews, and coconut shreds.

    Make binder: In a small saucepan over low heat, gently melt coconut oil, nut butter, honey/maple syrup, vanilla, and salt until smooth and combined.

    Mix: Pour the melted mixture over dry ingredients and stir well to coat everything evenly.

    Set slice: Press mixture firmly into a lined 20×20 cm (8×8 inch) square tin. Use the back of a spoon or spatula to compress firmly.

    Chill: Refrigerate for at least 1 hour until set and firm.

    Serve: Cut into bars and store in an airtight container in the fridge.

  • Pecan Maple Brownies

    Pecan Maple Brownies

    Rich maple pecan brownies made with dark chocolate, butter, maple syrup, brown sugar and toasted pecans. They are fudgy, glossy and indulgent, with a deep chocolate flavour, crunchy pecans and a sweet maple finish.

    MAKES 16 BROWNIES
    TIME: 45 MINUTES
    ~ 300 calories per serve
    ~ 4g protein per serve

    Ingredients

    180g dark chocolate (70%)

    150g unsalted butter

    ¾ cup maple syrup

    ½ cup brown sugar (lightly packed)

    3 large eggs

    1 tsp vanilla extract

    ¾ cup plain flour

    ¼ cup cocoa powder

    ½ tsp salt

    ¾ cup pecans, chopped

    Extra pecans for topping

    Flaky salt (optional)

    Method

    Preheat oven: 170°C (fan). Line a 20cm square tin with baking paper.

    Melt chocolate & butter: In a saucepan or heatproof bowl over simmering water, melt together chocolate and butter until glossy.

    Mix wet ingredients: Stir in maple syrup, brown sugar, eggs (one at a time), and vanilla.

    Add dry ingredients: Sift in flour, cocoa, and salt. Fold gently until just combined. Stir in pecans.

    Bake: Pour into the tin, smooth the top, and sprinkle extra pecans if using. Bake for 25–30 minutes — edges should be set, middle slightly soft. Wait to cool before slicing.