Mackerel Rice by Rice Cooker

Number of Servings: 4


1.5 cups rice of your choice, washed
2 cups water
250g can of mackerel in brine
1tbsp grated ginger
1tbsp soy sauce

Place all ingredients (including brine) in rice cooker.

Roughly break mackerel into pieces.

Stir well so that all ingredients are distributed evenly.

Switch on rice cooker.

When it’s done, toss well and ENJOY!

Cream of Broccoli Soup



- ½tbsp olive oil
- 4 cloves of garlic, minced
- 1 large potato
- 1 medium brown onion
- ¼tsp dried mixed herbs
- ¼tsp ground black pepper
- 2 heads of broccoli
- 1½L vegetable or chicken broth

1. Chop all veggies.

2. In a large soup pot preheated over medium heat, sauté garlic, potato, and onion for about 6-8 minutes. Season with herb and black pepper.

3. Add broccoli (both florets and stems), followed by broth. Allow the soup to simmer for 20 minutes, until the potato and broccoli are really soft.

4. Puree the soup using a blender.


Nutella Brownies

Yield: 16 brownies in 20cm square pan


280g Nutella
2 eggs
96g plain flour
60g chopped walnuts

1 Line a 20cm square pan with parchment paper. Preheat oven to 180c.

2 Whisk to combine Nutella and eggs.

3 Add flour. Stir and fold to combine.

4 Fold in chopped walnuts.

5 Pour batter into prepared pan. Bake in preheated oven for 25 minutes.

6 Let it cool completely before cutting into squares and serving.

Banana Baked Oatmeal

Yield: 14 muffins


270g porridge oats / rolled oats
80g light brown sugar
2tsp baking powder
50g dark chocolate chunks
50g almond flakes
2 eggs
3 bananas, mashed
250ml unsweetened almond milk
1tsp vanilla extract

1 In a big mixing bowl, combine all dry ingredients. In another mixing bowl, whisk together all wet ingredients.

2 Pour the wet into the dry. Mix until just combined.

3 Scoop batter into greased, or silicone muffin cups.

4 Bake in preheated oven at 190c for 30 minutes.

D E L I C I O U S !

Apple Spinach Salad

Number of Servings: 2


200g spinach
2 apples
50g toasted pecans

(the dressing:)
2tbsp extra virgin olive oil
3tbsp red wine vinegar
1/2tbsp honey
1/2tbsp dijon mustard
salt and ground black pepper

1 Have the dressing ready and set aside.

2 Wash and dry spinach. Arrange spinach on serving plates.

3 Cut apples into small cubes. Arrange apple cubes over spinach.

4 Pour dressing over salad.

5 Finally, sprinkle toasted pecans on top.