We had a quiet, drizzly Sunday where the kids and I decided to plant our vegie patch for the coming season. It was hard work turning the soil, weeding, planting, and anyone who has kids would know that they’need’ to do the work too. Miss L (7) and Miss B (4) enjoyed the gardening and being outside, even though we were doing it in the rain, or maybe because we were doing it in the rain. Our carrots, kale and broccoli went in and potatoes will be planted soon. We found a birds nest in our lime tree with not one but two baby birds! It was a beautiful morning.

Once done we were all very hungry. So a pantry pasta was whipped up. Your pantry, like your freezer, is a great place to go for a quick meal. Ours was a creamy tuna pasta. Perfect for a cold, rainy day and something the kids love. I’ll share the recipe below, but you can use any vegies you need using up (sliced zucchini, baby spinach, corn), you can add things like capers if you like, or make the sauce a tomato sauce and add olives. It’s an easy meal, made out of what you have. If pasta is not your thing put the sauce over some baked potatoes, just be aware baking the potatoes will take longer than making pasta.

I hope you’re loving this easy food.

CREAMY TUNA PASTA

2 cloves garlic thinly sliced (I always use lots of garlic, tailor this to your tastes)

300ml cream

100ml water

1Tbsp vegie stock paste (I make this in the thermomix, but you could use your own stock equivalent)

1Tbsp tomato paste

2 sprigs parsley

1 bunch asparagus chopped

1 cup peas (frozen or fresh)

425g tuna, drained

300g pasta of your choice (I used fettuccine as that’s my favourite. This amount served Miss L, Miss B and myself with some leftover)

Put the pasta in a pot of boiling water with salt until cooked

Fry the garlic in some olive oil until fragrant but not browned, then add the cream. Let the cream come to a gentle simmer then add the tomato paste and stock paste. Mix this so its blended into the cream well.

Add the vegies and drained tuna and let simmer until the pasta is cooked. Add the parsley. Once the pasta is cooked it to the cream sauce and stir through.

Serve immediately.

There are always those days where everyone and yourself feel ragged and worn. Those days where it’s all too much to even think about cooking, let alone doing the shopping for it! However, it is in these moments we need to give ourselves the most nurturing and loving foods.

We all know that the days are inevitable, so it’s good to utilise your freezer and/or pantry in these times. I am not to say there is a recipe that will be everyone’s nurture food, everyone and every family will have their own comfort food- that they love eating to become revitalised and recharged. Take time to think about what you eat, how it makes you feel. Once you start listening to your body you’ll find the food that makes you feel like you’re getting a big, loving hug. For my family it’s soup.

On good days where you have time and motivation make a slow cooked broth, what type is up to you. Freeze the broth in portions or make a soup straight away and freeze that in portions. Depending on the pot you’re using to make your broth you could even do both! We like chicken broth and chicken soup. Once broths are ready and made the rest is easy. Below I’ve put the recipes for a simple chicken broth, and then my children’s favourite chicken soup. It’s good reheated and put into thermoses for school lunches the next day. Broth or soup you have in the freezer makes a great ready meal you can easily heat up, it’s also nice to have ready in case you have friends or family fall ill, who would appreciate a bowl of nourishment.

It’s loving, easy food. I hope you enjoy it.

Chicken Broth

Whole chicken (2kg, or equivalent drumsticks)

2 Bay leaves

2 celery stalks chopped

2 carrots chopped

Onion quartered

1Tbsp peppercorns

1tsp cardamon pods

2 Tbsp apple cider vinegar

Place all the ingredients in a slow cooker or on the stove and cover the chicken fully in water. If using a slow cooker set it for 12 hours, in on the stove top leave it all day making sure to top the water.

 Once done, strain the broth.

Place the chicken in a bowl to shred and use for soup, and discard the rest of the ingredients

Chicken Soup

2 carrots

2 diced celery stalks

Shredded chicken from making the broth (or 300gr tenderloins diced, if making soup from frozen broth)

1 turnip or parsnip or both, diced

1litre chicken broth

500 ml water

Salt to taste

Parsley to top

1/3 cup soup pasta (optional)

Place all ingredients in a pot and cook gently until vegetables are cooked. 

Any vegetables can be used, noodles, rice-whatever you have. Once you have the broth experiment with flavours of your own.

Sharing food is one of my pleasures. Whether it’s for people who have just dropped by, a last minute dinner party, a celebration or making food to help someone out, giving and sharing food leaves me feeling happy. This does not mean I don’t know that for some people the task of making something to share can be daunting. Perceived lack of skill aside, there is also a plethora of dietary restrictions a person may have to consider when thinking of what to make and take. Organic only, vegan, raw vegan, raw, paleo, gluten free, dairy free, vegetarian, piscatarian, nut free, sugar free- just to name a few. This page isn’t a space where I am going to tell you to exclude or include foods to promote any dietary plan. Preparing loving, easy food with fresh ingredients is the priority.

When faced with bringing something to share I often opt for a salad that can go on its own or be easily paired with meat or fit in with other salads and dishes served by others. My favourite is a sweet potato and quinoa salad

SWEET POTATO AND QUINOA SALAD

1kg sweet potato, cubed

1tsp ground cumin (optional)

1/2cup quinoa

Mixed lettuce or spinach leaves

Juice of 2 lemons

Salt to taste

Olive oil

Coat the sweet potato with olive oil, salt and cumin (if using). Place on a baking tray and roast until cooked, this should take about 20minutes in a 200 degree oven. I like to roast mine until it has nice caramelised corners.

While this is cooking place quinoa in a saucepan with 1 cup of water. I used tricolour quinoa as that’s what I had. Bring the quinoa to the boil and then let it simmer. Let it simmer until the little curl of the quinoa is released. Once cooked, drain and rinse with cold water. Place in a bowl and dress the quinoa with the olive oil, salt and lemon juice. 

When the sweet potato is cooked add it to the cooked and dressed quinoa. Then place the sweet potato and quinoa on a bed of mixed lettuce leaves or spinach.

You could add some toasted pine nuts, walnuts or feta if you desire. There is also the option of using pumpkin instead of sweet potato. Or maybe some sweet paprika instead of cumin for a different flavour. Have a try, have a taste and tweak it to your own liking.

I hope you’re loving this easy food.

So here we are!

There are those that have suggested for many years I write my recipes, share my tips and explain, “How I do it.” And for years I haven’t had the time or confidence or even thought there wouldn’t be many who would want to hear what I think. So what’s changed? I have started to see that maybe I do have have some good ideas, maybe there are those who would like some tips and suggestions, and I would like a space to keep my ideas for myself.  I’ve also just had baby number 3, and surprisingly this has given me some free time.

I’m a wife, mother of 3, friend, employee and a cook. My kitchen is my creative space, the place where I unwind. This blog will be another creative space for me, and somewhere you’ll be able to find recipes, hints and tips to help you with meal inspiration. You can also follow me on Facebook and Instagram.

I’d like you to join my journey through food, sharing, love, family and doing it all easy.

Because we should all be loving easy food.