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Therese Spoon

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    Latest Recipes

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    Harissa Roasted Vegetable Cous Cous; made with imp Harissa Roasted Vegetable Cous Cous; made with imperfect produce delivered in this week’s @farmerspickau delivery. 30% of imperfect veggies never make it to the supermarket- @farmerspickau rescues and delivers these wobbly wonders from landfill and delivers them to your door. Featured is the $46 Fruit & Veg box for 2; you get a wonderful variety of produce for a fraction of the price, now we’re set for the week ahead AND saved time this weekend doing the groceries. Click the link in my bio and get a box delivered this week- get 15% off your first order with the code ‘FIRST15OFF’. RECIPE- serves 2 - 700g mixed veggies- I’ve used Carrot, Pumpkin, Cauliflower & Sweet Potato - 1 tbsp tomato paste - 1 tbsp olive oil - 250ml hot vegetable stock Spice mix: - 1 cinnamon stick - 2 star anise - 1/4 tsp ground ginger - 1/4 tsp ground turmeric - 1/4 tsp smoked paprika - 1/4 tsp chilli - 1 can chickpeas - 2 tbsp harissa - 150g pearl cous cous To serve: - 1 lemon - 10g chopped parsley - 2 tbsp Tahini Pre-heat the oven to 200*C. Chop the veggies into 2-3cm cubes, then add them to a baking tin with the tomato paste, oil, vegetable stock, spices, 1/2 tsp salt & black pepper. Stir until the veggies are evenly coated, then bake for 30 minutes, giving the veggies a stir halfway through. In the meantime, toss the chickpeas in harissa. Add the chickpeas on top of the roast vegetables and bake for another 15 minutes. Cook the cous cous according to packet instructions, drain & toss in with the roasted vegetables & chickpeas. Combine the tahini with 2 tsp lemon juice and a pinch of salt. Whisk to combine, add 1-2 tsp water and continue to whisk until the dressing has the same consistency as honey. To serve, drizzle the tahini dressing over the couscous, squeeze over with lemon & top with the chopped parsley
    GIVEAWAY ALERT !! 🎁 I’m teaming up with @Pana GIVEAWAY ALERT !! 🎁 I’m teaming up with @PanasonicKitchen_AU to give one lucky winner a chance to win their own Stainless Steel Bread Maker with Dual Dispenser SD-YR2550; valued at $439. The Bread Maker is perfect for baking hassle-free, fresh loaves at home; add in all your ingredients, and leave it to knead, rise & bake your loaf all in one. Bread aside, it’s also perfect for baking sweet or savoury loaves & cakes GIVEAWAY DETAILS: To enter the draw to WIN, all you have to do is: 1. Follow @therese.spoon & @panasonickitchen_au 2. Tag a friend who loves to bake 3. Share this post for an extra entry- be sure to tag us so we can keep track 4. Multiple entries allowed 5. Terms and conditions via the link in @panasonickitchen_AU bio Entries close midnight on 25/06/2023 11:59 PM AEST Good luck and get tagging! Pictured here: Healthy Carrot Cake Loaf whipped up in my @PanasonicKitchen_AU Bread Maker. Check out my reel from a couple of posts back for the full recipe
    Red Velvet Skillet Cookie- soft & crumbly, slice i Red Velvet Skillet Cookie- soft & crumbly, slice it up fresh out of the oven and top with vanilla ice cream. Heaven! I baked & served this up in my @crumble 26cm Round Skillet (in Pink Sand). Crafted to last a lifetime & coated in the most gorgeous range of enamel colours; the skillet bakes evenly in the oven and steals the show as a tabletop centrepiece. Get 25% off your own @crumble cast iron cookware with their 25% off site-wide sale, and get a bonus discount with my code THERESESPOON10; click via the link in my bio to get yours today. RECIPE- Serves 8 - 2 ½ cups all-purpose flour - ½ cup cocoa powder - 2 teaspoons baking powder - 1 teaspoon baking soda - ½ teaspoon salt - 1 cup unsalted butter - 1 cup packed brown sugar - ½ cup caster sugar - 1 large egg + 2 egg yolks - 3 teaspoons vanilla extract - 1 tsp red food colouring - 1 ½ cup white choc chips - flaked salt, for topping - Vanilla ice cream- to serve Preheat the oven to 175*C. Combine the flour, cocoa powder, baking powder, baking soda and salt in a large bowl & whisk to combine. Heat the skillet over low heat & melt the butter. Add the brown sugar & caster sugar, and stir until the sugar is combined. Turn off the heat and leave for 15 minutes to cool. Whisk the egg & egg yolks together, then add it to the butter/sugar mixture and mix in quickly. Mix in the vanilla extract & food colouring, then add in the dry ingredients, and fold until everything is evenly combined. Add in the choc chips last, and mixing them in and flattening the cookie down evenly over the skillet. Bake for 20-25 minutes, until the outside is crusty but the inside remains gooey. Top with flaked sea salt, and serve with a scoop of vanilla ice cream.
    Healthy Carrot Cake Loaf 🥕🥕 lightly spiced, Healthy Carrot Cake Loaf 🥕🥕 lightly spiced, super moist and topped with a delicious cream cheese frosting; whipped up in my @PanasonicKitchen_AU Bread Maker. The @PanasonicKitchen_AU Stainless Steel Bread Maker with Dual Dispenser SD-YR2550 is perfect for baking hassle-free, fresh loaves at home; add in all your ingredients, and leave it to knead, rise & bake your loaf all in one. Bread aside, it’s also perfect for baking sweet or savoury loaves & cakes #PanasonicKitchenAU #PaidPromotion RECIPE: Serves 12 60ml coconut oil- melted & at room temperature 150g honey 3 eggs- whisked 2 tsp vanilla extract 300g almond meal 2 tsp baking powder 2 tsp cinnamon 1/2 tsp nutmeg 1 tsp ground ginger 500g grated carrot- excess water squeezed out 1/2 cup raisins 1/2 cup walnuts Cream Cheese Frosting 250g cream cheese- at room temperature 2 tbsp honey 1 tsp vanilla paste 2 tbsp chopped walnuts- to garnish Insert the blade into the bread pan. Add all of the ingredients in the order listed above. Place the bread pan into the bread maker & close the lid. Select Program 29 (Cake Kneading) and set the time for 5 minutes. Once the ingredients are evenly combined, select Program 26 (Bake Only) and set the timer for 1 hour 20 minutes. In the meantime, add the cream cheese, honey & vanilla paste to a large bowl. Whisk until even and smooth, then leave in the fridge until ready. Once the carrot loaf has finished baking, carefully remove it from the bread pan and set on a cooling rack for 30 minutes to cool. Add the frosting to the top of the loaf, and swirl the frosting over with the back of a spoon. Scatter over with chopped walnuts, then slice to serve
    Creamy Tortellini Soup with Caramelised Onions; a Creamy Tortellini Soup with Caramelised Onions; a cosy & comforting dish whipped up in my super-cute @crumble Baby Dutch Oven. In a range of gorgeous colours, the @crumble range adds a pop of colour to any dining table; the Baby Dutch is the perfect size for when you’re cooking smaller portions (I made enough tortellini soup for 2, with a little extra as leftovers for tomorrow!). Treat yourself to your own @crumble Dutch Oven; use my code THERESESPOON10 for a sweet little discount. Click via the link in my bio to get yours today. RECIPE: Serves 3-4 30g butter 2 brown onions- finely sliced 1 tbsp olive oil Salt & black pepper 2 garlic cloves- crushed 250g cherry tomatoes 2 tbsp tomato paste 1 handful basil leaves 1 dried habanero chilli 500ml vegetable stock 3 servings fresh tortellini (350g- I’ve used a Ricotta & Pesto filled tortellini) 2 tbsp thickened cream Melt the butter in the baby dutch oven over medium heat, then add the sliced onions, olive oil and a pinch of salt. Cook over for 20 minutes, stirring frequently, until the onions are caramelised and golden. Remove half the onions and set aside. Add the crushed garlic, cherry tomatoes, tomato paste, basil & dried habanero, and fry on medium-high heat for 2 minutes. Add the stock, 1 tsp salt and black pepper, and gently simmer on medium heat for 15 minutes. Remove the habanero chilli, and blitz the soup until smooth. Add the fried onions back in, then add the tortellini and gently simmer until they float (check packet instructions, cooking time will vary depending on the brand). Stir in the thickened cream, garnish with a few sprigs of basil, then serve warm.
    Cheesy & Crispy Potato Gratin- decadent & oozing w Cheesy & Crispy Potato Gratin- decadent & oozing with cheese; baked to golden perfection in my @crumble 26cm Round Skillet (in Pink Sand!). Crafted to last a lifetime & coated in the most gorgeous range of enamel colours; the skillet bakes evenly in the oven and steals the show as a tabletop centrepiece. Get 25% off your own @crumble Enamelware with their 25% off site-wide sale, and get a bonus discount with my code THERESESPOON10; click via the link in my bio to get yours today. RECIPE- Serves 6 8 brushed potatoes (about 1.3kg) 160g grated Gruyere cheese 300ml heavy cream 2 garlic cloves- finely chopped 2 tsp thyme leaves- roughly chopped 1 tsp salt Freshly cracked black pepper Olive oil spray- for greasing the skillet Pre-heat the oven to 180*C. Peel & finely slice the potatoes (or use a mandolin), then soak the potatoes in cold water. Set aside 1/3 of the cheese for later, and combine the other 2/3 of the cheese with the cream, chopped garlic, thyme, salt and pepper in a large bowl. Mix to combine Drain the potatoes, then pour the cheese mixture over and toss until evenly coated. Grease the skillet, then stack the potatoes around; starting on the outer edge and working into the centre. Pour over with the excess cream, then cover with foil and bake for 30 minutes. Remove the foil, sprinkle with the remaining cheese, then bake for another 30 minutes or until the top is golden and crispy (you’ll need to rotate the skillet halfway to get an even golden colour) Set aside to cool for 10 minutes, then serve warm.
    Crispy Baked Gnocchi with Caramelised Onion- baked Crispy Baked Gnocchi with Caramelised Onion- baked to crispy, cheesy perfection in my @crumble Shallow Casserole Dutch Oven. My gorgeous sunny yellow @crumble Shallow Casserole Dutch Oven is the perfect pot for when you’re cooking dishes that start on the stove and finish off in the oven. And with the wide range of gorgeous colours to suit every tablescape, it’s the perfect centrepiece for a show-stopper meal. @crumble are having a 25% off storewide sale (get an extra discount with my code THERESESPOON10) click via the link in my bio to get yours today RECIPE- serves 4 - 50g butter - 1 tbsp olive oil - 3 brown onions- thinly sliced - 2 tsp balsamic vinegar - 80ml dry white wine (or chicken or vegetable stock) - 150g gorgonzola - 150ml creme fraiche - 2 tbsp chopped parsley - 500g pre-made gnocchi- boiled according to packet instruction - Salt & black pepper - 30g Panko Breadcrumbs Pre-heat the oven to 200*C Heat the butter in the Shallow Casserole Dutch Oven over medium heat. Add the olive oil, then the brown onions and season generously with salt. Cook for 30 minutes; stirring frequently, until soft and golden. Add the balsamic vinegar and cook for 3 minutes, then pour in the white wine to deglaze the pan. Use a wooden spoon to scrape any golden bits stuck to the base of the pan, and cook for a further 4 minuted. Melt in the gorgonzola, then add the creme fraiche, half the parsley, a good crack of black pepper and cooked gnocchi. Turn off the heat, and stir until the gnocchi is evenly coated. Scatter the panko breadcrumbs evenly over the gnocchi, as well as the remainder of the parsley. Bake for 10-15 minutes, or until the cheese is bubbling and the breadcrumbs are golden brown. Set aside for 10 minutes, then serve warm. Enjoy!
    Warm & hearty fish & coconut curry noodles; cooked Warm & hearty fish & coconut curry noodles; cooked up in my Tefal 32cm Wok from @harrisscarfe I love making this for a quick weeknight dinner as the temperature starts to cool; it’s super cosy and nourishing, and ready in 15 minutes flat. See below for the full recipe! #ad RECIPE: serves 2 - 400g cod fillets (or use another firm white fish) - 1 lime - 1 tsp salt - 1 tbsp coconut oil - 3 garlic cloves- minced - 1 tbsp fresh ginger- minced - 1 red chilli- finely chopped - 5 kaffir lime leaves - 3 tbsp red curry paste - 400ml coconut milk - 100ml fish stock - 500g fresh udon noodles (or substitute with your favourite type of noodle!) - 1 tbsp brown sugar - 1 tbsp fish sauce Extra toppings: - 10g coriander leaves - Sliced red chilli - Crispy shallots - Fried tofu puffs - Sliced limes Squeeze the lime over the fish fillets, then sprinkle with salt and set aside to marinade Heat the wok with the oil over medium heat. Add the garlic, ginger, chilli & lime leaves, and fry for 2 minutes. Add the red curry paste, and fry for a further 4 minutes or until thickened and fragrant. Pour in the coconut milk and fish stock, and bring to a simmer. Add in the cooked noodles, then top with the fish fillets. Replace the lid and cook for 4-5 minutes, or until the fish is just cooked. Add the brown sugar & fish sauce, and stir to combine. Transfer the noodles to serving bowls, then top with coriander leaves, sliced chilli, tofu puffs and crispy shallots. Squeeze over with lime juice, and serve warm
    Fun-Sized No-Knead Bread- made in my @crumble Baby Fun-Sized No-Knead Bread- made in my @crumble Baby Dutch Oven in Peach Pink. This little loaf of airy, crusty goodness is the perfect size for one; the dough is super easy to prepare, you just need 3 ingredients and a dutch oven. I went right in and sliced out a warm & crusty slice, slathered it with ricotta, and topped with confit cherry tomatoes, basil & black pepper. YUM. The @crumble Baby Dutch Oven is the perfect size for cooking for 1-2 people and is the best tool for baking smaller loaves of bread. With a heavy lid and an even internal temperature, it gets all hot & steamy inside, creating super soft & moist bread. I bake with the lid off for the last 12 minutes to get that golden, crispy crust. Treat yourself to your own @crumble Dutch Oven with the 40% off Autumn Sale (and an extra discount with my code THERESESPOON10) click via the link in my bio to get yours today. RECIPE: Serves 1-2 340g bread or all-purpose flour 1.5 tsp instant yeast 1.5 tsp cooking salt 280ml warm water Combine the flour, yeast & salt together in a large bowl. Add in the warm water, and mix until the dough comes together. Cover the bowl in plastic wrap, and rest at room temperature for 12-18 hours Pre-heat the oven to 220*C (fan), pop the Baby Dutch oven with lid on to pre-heat for 30 minutes. Sprinkle your tabletop with flour, and pour the dough out. Roughly shape the dough into a ball using a scraper or spatula, then flip the dough upside-down onto baking paper (so that the seam side is down). Remove the hot dutch oven from the oven, put the paper & dough inside the pot, and close the lid. Bake for 30 minutes covered, then 10-12 minutes uncovered or until golden. Place on a cooling rack for 10 minutes before slicing Enjoy!
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