Pumpkin Soup

Number of Servings: 2


- 1 small brown onion
- 1 stalk of celery
- 1 small carrot
- ½tbsp olive oil
- ⅛tsp salt
- ⅛tsp ground black pepper 
- 210g pumpkin puree
- 1tsp Italian herb seasoning
- 375ml chicken stock

Finely chop the vegetables.

Add oil in a soup pot preheated to medium heat, add the vegetables together with salt and pepper, and let them cook for 6 minutes or until translucent. 

Add the pumpkin puree, herb seasoning, and chicken stock, and let the mixture come to a boil, turn the heat to medium-low and let it simmer for 15 minutes. 

Serve hot!

Pumpkin Cookies

Number of Servings: 12 (around 24 cookies)


- 260g plain flour
- 1¼tsp baking powder
- 1tsp baking soda
- ¼tsp salt
- 1tsp ground cinnamon
- ¼tsp ground ginger
- ⅛tsp ground cloves
- 2 eggs
- 150g brown sugar
- 120ml vegetable oil
- 215g pumpkin puree
- 1tsp vanilla extract

1. Preheat oven to 165C and place oven rack in the center of the oven. Line two baking sheets with parchment paper.

2. Whisk together eggs, sugar, oil, pumpkin puree, and vanilla extract in one bowl, and all remaining ingredients in another.

3. Combine the dry and the wet.

4. By using a tablespoon place small mounds of batter onto the prepared baking sheet, spacing about 5 cm apart.

5. Bake for about 15 -18 minutes until a toothpick inserted in the center of a cookie comes out clean. Remove from oven and transfer to a wire rack to cool completely.

Roasted Brussels Sprouts

Number of Servings: 4


- 400g brussels sprouts, washed, trimmed and quartered
- 8 garlic cloves, peeled but left whole and crushed
- 1tbsp olive oil
- ¼ tsp salt
- ½ tsp ground black pepper
- 2tsp brown sugar

1. Preheat oven to 200C.

2. Add all ingredients in a baking dish and give them a good toss.

3. Roast for 20 minutes or until golden brown and crispy around the edges. Keep your eye on them because they caramelize quickly due to the brown sugar.

Serve right away!


Nutty Blondies

Number of Servings: 16

- 1 egg
- 100g brown sugar
- 1tsp vanilla extract
- 113g unsalted butter, melted and cooled to room temperature
- 130g plain flour
- 1/4tsp salt
- 1/4tsp baking soda
- 100g chopped nuts (almond and hazelnut)

1. Whisk together egg, brown sugar, vanilla extract, and melted butter.

2. Whisk together flour, salt, baking soda, and nuts.

3. Combine 1 & 2 until just blended.

4. Transfer batter to greased and floured 20cm square pan. Bake in preheated oven at 180C for 25 minutes.

Lemon Cake

Yield: One 23cm Round Cake


- 4 eggs at room temperature
- 120g granulated sugar
- 1tsp vanilla extract
- zest of 1 lemon
- 50ml lemon juice
- 200g all-purpose flour
- 1tsp baking powder

1. Using an electric mixer beat eggs with sugar on high speed until pale and thick.

2. Add in vanilla extract, lemon zest and juice. Continue to beat the mixture until everything is well combined.

3. In 4 batches, sift over and then patiently fold in flour mixed with baking powder using a spatula.

4. Pour batter into a round cake pan with a parchment paper lined on the bottom only. 

5. Bake in preheated oven set at 180c for 25 minutes.

6. Remove the cake from oven and let it cool completely before serving and storage.

Honey Lemonade

To make 1 glass of tasty lemonade......


50ml freshly squeezed lemon juice ( ~ 1 lemon )

1tbsp honey

240ml cold water or cold sparkling water


Pumpkin Fried Rice with Quorn Mince

Number of Servings: 4


- rice for 4, cooked and refrigerated for hours
- 1 brown onion
- 200g carrots
- 150g quorn mince
- 80g sweetcorn
- 1 green bell pepper
- 200g mushrooms
- 1tbsp olive oil
- 2tbsp soy sauce
- 210g pumpkin puree
- 1/8tsp salt
- 1/4tsp ground black pepper
- 80ml water

1. Dice onion, carrots, and bell pepper. Slice mushrooms.

2. Cook mushrooms in boiling water for 2 minutes. Set aside.

3. Add oil to the pan over medium high heat. Stir-fry onion, carrots, and quorn mince for 3 minutes.

4. Add sweetcorn and bell pepper, followed by soy sauce. Stir-fry for another 3 minutes.

5. Add mushrooms and cold rice. Stir-fry for the next 2 minutes.

6. Stir in a mixture of pumpkin puree, salt, ground black pepper, and water. Cook for 2 more minutes.

Serve hot! Enjoy!