Everyday Nourished

Author: jordan

  • Sticky Fig Cake

    Sticky Fig Cake

    A soft sticky fig cake made with dried figs, coconut sugar, vanilla, cinnamon and ginger, finished with a creamy vanilla buttercream. It is rich, warmly spiced and comforting, with a moist figgy crumb and sweet buttery frosting.

    SERVES 10
    TIME: 1 HOUR 15 MINS
    ~ 430 calories per serve
    ~ 4g protein per serve

    Ingredients

    Cake Batter:

    200g dried figs, chopped

    1 tsp bicarbonate of soda

    125g unsalted butter,

    150g coconut sugar

    2 large eggs

    1 tsp vanilla extract

    200g self-raising flour

    1 tsp ground cinnamon

    ½ tsp ground ginger

    Buttercream Icing:

    150g unsalted butter

    300g icing sugar, sifted

    1–2 tbsp cream

    1 tsp vanilla extract

    Method

    Prepare the figs: Preheat oven to 160°C fan. Place chopped figs and bicarbonate of soda in a bowl. Pour over boiling water, stir, and set aside to soften for 10–15 minutes.

    Make the cake batter: In a bowl, cream together butter & sugar. Beat in the eggs one at a time, then add vanilla. Fold in the flour, spices, and salt. Stir through the fig mixture. Pour into the prepared tin and bake for 35–45 minutes.

    Make the buttercream: Beat softened butter until pale and fluffy. Gradually add icing sugar, beating well. Add vanilla and enough milk or cream to reach a smooth, spreadable consistency.

    Decorate with gold flaked chocolate cubes.

  • Whipped Goats Cheese Toast w/ figs & pistachio crumbs

    Whipped Goats Cheese Toast w/ figs & pistachio crumbs

    Sweet, creamy, and slightly indulgent. This is the kind of toast that feels effortless but looks elevated — perfect for slower mornings or a relaxed brunch at home.

    SERVES 2
    TIME: 10 MINS
    ~ 350 calories
    ~ 21g protein

    Ingredients

    2 slices of protein bread

    ⅓ cup goat’s cheese

    2 figs, sliced

    ¼ cup shelled pistachios, finely chopped

    1 tbsp honey

    ½ tsp vanilla extract

    Method

    In a small bowl, combine the goat’s cheese, honey, and vanilla extract. Whip or stir until smooth and lightly aerated.

    Spread the whipped goat’s cheese generously over the warm toasted bread. Arrange the sliced figs on top, layering gently.

    Sprinkle over the finely chopped pistachios, allowing some to fall naturally across the surface for texture.

    Finish with a light drizzle of honey and a small pinch of black pepper if desired.

  • Çılbır Turkish Eggs

    Çılbır Turkish Eggs

    with Labneh, Herbs & Crispy Chilli Oil.

    Soft poached eggs served over a thick labneh base, finished with crispy chilli oil, herbs and toasted sourdough for dipping. Serve with warm, crusty bread for scooping up every last bit.

    SERVES 2
    TIME: 15 MINS
    ~ 700 calories per serve
    ~ 33g protein per serve

    Ingredients

    1cup labneh

    1 small garlic clove, grated

    1 tsp lemon juice

    1 tbsp olive oil

    4 eggs

    1 tbsp white vinegar

    2–3 tbsp crispy chilli oil

    1 tbsp fresh dill, chopped

    1 tbsp fresh parsley, chopped

    Salt and cracked black pepper

    Toasted sourdough or flatbread, to serve

    Method

    Mix labneh, garlic, lemon juice, olive oil, a pinch of salt and pepper until smooth. Spread into a shallow serving bowl.

    Bring a saucepan of water to a gentle simmer and add vinegar.

    Crack eggs into small cups, then slide into the water. Poach for 3–4 minutes, until the whites are set and yolks are still soft. Lift eggs out with a slotted spoon and drain briefly on paper towel.

    Place eggs over the labneh, then spoon over crispy chilli oil. Finish with dill, parsley, cracked pepper and a little extra olive oil if desired.

    Serve immediately with toasted sourdough for dipping.

  • Homemade Baked Beans

    Homemade Baked Beans

    roasted tomato baked beans with olive oil toast.

    Rich smoky baked beans with roasted tomatoes, herbs and golden sourdough for a comforting, café-style breakfast or brunch.

    Serves 2 · Time: 10 mins · ~550 calories per serve · ~22g protein per serve

    For the Baked Beans

    • 1 tbsp olive oil
    • 1 small brown onion or shallot, finely diced
    • 2 garlic cloves, chopped
    • 1 tbsp tomato paste
    • 1 tsp smoked paprika
    • 1 tsp dried oregano
    • 1 x 400g tin cannellini beans or butter beans, drained and rinsed
    • 1 x 400g tin crushed tomatoes
    • 1 tbsp maple syrup or brown sugar
    • 1 tbsp balsamic vinegar
    • Salt and black pepper

    For the Roasted Tomatoes

    • 200g cherry tomatoes or truss tomatoes
    • 1 tsp olive oil
    • Salt and black pepper

    To Serve

    • 2-4 slices sourdough or crusty bread
    • Extra virgin olive oil
    • Fresh parsley or basil
    • Chilli flakes, optional

    Method

    1. Preheat the oven to 200°C. Place the cherry tomatoes on a small baking tray, drizzle with olive oil and season with salt and pepper. Roast for 15-20 minutes, or until blistered, soft and slightly caramelised.
    2. Meanwhile, heat the olive oil in a pan over medium heat. Add the onion and cook for 3-4 minutes, until softened. Add the garlic, tomato paste, smoked paprika and oregano, then cook for another minute until fragrant.
    3. Stir in the beans, crushed tomatoes, maple syrup and vinegar. Season with salt and pepper, then simmer gently for 15-20 minutes, stirring occasionally, until thick, glossy and rich. Add a splash of water if the sauce becomes too thick.
    4. Toast or grill the bread until golden and crisp. Drizzle generously with extra virgin olive oil.
    5. Spoon the baked beans into bowls and top with the roasted tomatoes. Finish with herbs, black pepper and chilli flakes if using. Serve with the olive oil toast on the side for scooping.

    Swap out the toast to make this recipe gluten free.

  • Greek Chicken Pitas with Tzatziki & Crispy Chickpeas

    Greek Chicken Pitas with Tzatziki & Crispy Chickpeas

    Warm grilled chicken, crispy spiced chickpeas and a cool herby tzatziki, all packed into soft pita with crunchy vegetables and pickled onion. A weeknight favourite that’s fresh, filling and endlessly easy to customise.

    Ingredients

    • 2 boneless chicken breasts, sliced into thin strips
    • 2 tbsp olive oil, plus extra for the chickpeas
    • 1 tsp dried oregano
    • ½ tsp ground cumin
    • 1 garlic clove, crushed
    • Juice of ½ lemon
    • 1 x 400g can chickpeas, drained and patted dry
    • ½ tsp smoked paprika
    • 1 cup Greek yogurt
    • ½ cucumber, grated and squeezed dry
    • 1 small garlic clove, extra, finely grated
    • 1 tbsp fresh dill or mint, chopped
    • 4 pita breads, warmed
    • 1 cup cherry tomatoes, halved
    • ½ red onion, thinly sliced
    • Lettuce or baby spinach leaves
    • Salt and pepper, to taste

    Method

    1. In a bowl, toss the chicken strips with 1 tbsp olive oil, oregano, cumin, crushed garlic, lemon juice, salt and pepper. Set aside to marinate for 10–15 minutes.
    2. Toss the chickpeas with a drizzle of olive oil and the smoked paprika. Spread on a tray and roast at 200°C (400°F) for 20 minutes, or pan-fry over medium-high heat, until golden and crisp.
    3. Whisk together the yogurt, grated cucumber, extra garlic and dill or mint. Season with salt and set aside — this is your tzatziki.
    4. Heat the remaining oil in a large pan or grill over medium-high heat. Cook the chicken for 3–4 minutes per side, until golden and cooked through. Rest for a few minutes, then slice.
    5. Warm the pitas, then fill with lettuce, chicken, crispy chickpeas, tomatoes and red onion. Finish with a generous spoonful of tzatziki and serve straight away.