GET AHEAD SUNDAY
1. Homemade Granola
INGREDIENTS
4 cups (360 g) rolled oats
½ cup (120 ml) coconut oil (melted) or olive oil
½ cup (120 ml) maple syrup
1 tsp vanilla extract
1 tsp cinnamon
½ tsp salt
1.5 cups (180 g) nuts/seeds of choice (I used pecans, sunflower seeds and pumpkin seeds)
½ cup (49 g) shredded coconut
½ cup (75 g) dried fruit (I used cranberries)
Instructions
Preheat the oven to 200°C/400°F (180°C fan).
In a large bowl, combine the oats, coconut oil (or olive oil), maple syrup, vanilla extract, cinnamon and salt.
Spread out evenly onto a lined baking dish and bake for 10 minutes.
Add nuts/seeds and shredded coconut. Stir well to combine.
Bake for a further 10 minutes.
Stir through the dried fruit. Allow the granola to cool completely (it will deepen in colour as it cools).
Serve with yoghurt and fresh fruit.
Store in an air-tight container for up to 4 weeks.
2. Chia and Oat Puddings
INGREDIENTS
Values are per serve. You will need a jar or cup 300 ml/10 fl oz in volume.
3 tbsp quick oats
1 tbsp chia seeds
⅓ cup (79 ml) milk
⅓ cup (79 ml) Greek yoghurt
1 tsp maple syrup
1 tbsp blueberries (or fruit of your choice like raspberries, strawberries, or diced mango)
1 tbsp walnuts (or any nuts of your choice like almonds, pecans, or cashews)
1 tsp coconut flakes (or you can try dried fruit, cacao nibs or granola)
Instructions
Place quick oats and chia seeds in your jar or cup. Top with milk and allow to stand for 10 minutes until the mixture has thickened.
Top with the Greek yoghurt.
Add maple syrup.
Top with blueberries, walnuts and coconut flakes.
3. Bolognese Sauce
INGREDIENTS
Values are per serve. You will need a jar or cup 300 ml/10 fl oz in volume.
3 tbsp quick oats
1 tbsp chia seeds
⅓ cup (79 ml) milk
⅓ cup (79 ml) Greek yoghurt
1 tsp maple syrup
1 tbsp blueberries (or fruit of your choice like raspberries, strawberries, or diced mango)
1 tbsp walnuts (or any nuts of your choice like almonds, pecans, or cashews)
1 tsp coconut flakes (or you can try dried fruit, cacao nibs or granola)
Instructions
Heat the olive oil on medium heat in a large, deep, heavy-based skillet. Add the onion, carrot, celery and garlic. Cook for 5 minutes until soft and full of flavour (do not rush this step).
Increase the heat to high, add the beef mince and cook for 2 minutes until sealed, breaking it up as you go. Add the tomato paste and cook, stirring for 30 seconds.
Add the crushed tomatoes or passata, bay leaves and beef stock.
Bring to a boil and then reduce the heat to the lowest setting. Cook with the lid on for 35 minutes (see note 1).
Once cooked, season with salt and pepper to taste.
Stir through the cooked pasta and serve with freshly grated Parmesan and chilli oil, if using.
4. Juicy Homemade Beef Burgers
INGREDIENTS
500 g (1 lb 2 oz) regular minced (ground) beef
½ cup (30 g) panko breadcrumbs
1 egg
1 tbsp Worcestershire sauce
1 tbsp ketchup
1 tsp salt
½ tsp cracked black pepper
2 tbsp olive oil
1–2 tbsp water (optional)
To serve:
4 brioche rolls, halved and toasted
4 slices gouda cheese or burger cheese slices (see note 1)
2 tomatoes, finely sliced
1 red onion, finely sliced
1 little gem lettuce, leaves picked and washed
2 tbsp sliced gherkins (dill pickles)
4 teaspoons whole-egg mayonnaise
4 teaspoons ketchup
4 teaspoons American mustard
Instructions
To a large bowl, add the beef mince, breadcrumbs, egg, Worcestershire sauce, ketchup, salt and pepper. Use your hands to combine well. Divide the mixture into 4–6 portions, then use your hands to form patties. Their size ideally needs to be just bigger than the burger buns you are using as the patties will shrink slightly as they cook. Want an extra veggie hit? See note 2.
Use your thumb to make an indent in one side of the patty. This helps the patties keep their shape during cooking.
Heat the olive oil in a heavy-based frying pan over medium–high heat. Cook the burger patties for 10–12 minutes, turning once halfway through. Add the water to the pan in the last 2 minutes of cooking. This step is optional, it allows you to scrape up all of the delicious sticky bits in the base of the pan and they cling to the outside of the patties = more flavour! For a delicious chargrilled result, you can cook the patties in a chargrill pan or cook them on a barbecue plate. Heat the plate to medium–high, spray the plate with oil just before cooking and cook the patties for 10–12 minutes, turning once halfway.
Serve the brioche buns topped with burger patties, cheese, tomato, red onion, gherkins, lettuce, whole-egg mayonnaise, ketchup and American mustard. Serve immediately!
5. Freezer-Friendly Mashed Potatoes
INGREDIENTS
2 kg (4 lb 6 oz) all-rounder potatoes (see note 1), unpeeled
4 tsp salt
1 cup (250 ml) full-cream (whole) milk, warmed (see note 2)
120 g (41/2 oz) butter
Instructions
Place the unpeeled potatoes in a large pot, add 3 teaspoons of the salt and add water to cover the potatoes by at least 8 cm (3¼ inches).
Bring the water to the boil, then reduce the heat to a rapid simmer and cook the potatoes for 15–20 minutes or until a fork can pierce the centre easily.
Drain the potatoes and, once they have slightly cooled, peel off the skin. It will come off easily (you can use a butter knife and I use a clean tea/dish towel to hold the potatoes if they are too hot to handle).
Place the potatoes back into the warm pan and mash them using a fine potato masher (one with small holes) OR pass the potatoes through a ricer (see note 3).
Add the milk, remaining 1 teaspoon of salt and the butter to the potatoes. Use a spatula to combine.
Store the mashed potatoes in airtight, freezer-safe containers. I find a container holding 500 g (1 lb 2 oz) is perfect for one family dinner serving (and this recipe makes approximately three of these containers, depending on the size of your potatoes).
Refrigerate for up to 3 days or freeze for up to 3 months.
Reheating instructions from refrigerated: Microwave the mashed potatoes on High for 2 minutes, lid ajar. Stir well and microwave for a further 2 minutes, lid ajar. Allow to stand for 1 minute before serving. For extra creaminess, stir through an additional ¼ cup (60 ml) of milk or ¼ cup (60 ml) of thickened (heavy) cream.
Reheating instructions from frozen: Microwave the mashed potatoes on High for 4 minutes, lid ajar. Stir well and microwave for a further 4 minutes, lid ajar. Allow to stand for 1 minute before serving. For extra creaminess, stir through an additional ¼ cup (60 ml) of milk or ¼ cup (60 ml) of thickened (heavy) cream.