SALAD: Greek Salad

Greek Salad

2 medium tomatoes, roughly chopped
1 & 1/2 red capsicums, roughly chopped
1 green capsicum, roughly chopped
12 black olives, halved
50-70g feta, crumbled
1 stalk of celery, finely chopped
1/3 red onion, finely sliced
1 tbsp dried oregano

  1. Mix all the salad ingredients together, drizzle over, a little apple cider vinegar, olive oil, lemon juice, gently toss.


Nicci x

View this recipe on At A Pinch's Facebook page HERE

DINNER: Lasagna with Kumara slices

This is a perfect Sunday night meal for the family, or a beautiful meal to take to your family or friends place. 

Lasagna with Sliced Kumara

500gms beef mince
1 onion, finely chopped
3-5 garlic cloves, finely chopped 
1/3 cup tomato paste

1/3 cup beef stock or water
1 can diced tomatoes 
1 tbsp freshly chopped basil

1 tsp salt

1-2 large orange kumara, peeled and thinly sliced

Optional extras:

1 carrot, grated 

1 red capsicum, finely chopped
1 celery stalk, finely chopped

  1. Heat a fry pan to high, add the onion, garlic and mince, continuously stir until the mince is brown. 
  2. Add the tomato paste, beef stock (or water), diced tomatoes, extra veggies if using, basil and salt. Simmer for 20 minutes, occasionally stirring. While this simmers, cut the kumara and make the cheese sauce. 

Cheese sauce:

"What the fat" has a great cheese sauce that I have made before. However, when I made this Lasagna we didn't have any cream to use that recipe. This recipe is a tad indulgent... 

25g butter
3 tbsp flour 
nutmeg (spice)
salt & pepper
2 cups milk
2 cups cheese 

  1. Melt the butter in a pot on the stove top, add the flour and stir to combine, sprinkle in some nutmeg, salt and pepper. 
  2. Add 1 cup of milk and continuously stir until milk is boiling. Add the last cup of milk and stir until boiling again. I often use a whisk to do this. Take off the heat and add 1 and 1/2 cups of cheese. Stir. 

Assemble the lasagna:

  1. 1/3 of the mince mixture goes into your casserole/lasagna dish (around 20 x 30cm). 
  2. Lay over the sliced kumara, try not to leave gaps. 
  3. Add another layer of mince mixture and another layer of kumara pieces. 
  4. Lastly add the last 1/3 of the mince mixture and then pour over the cheese sauce. 
  5. Sprinkle over 1/2 cup cheese, and some paprika. 
  6. Bake for 45 minutes at 180C.

And there you have it - a beautifully cooked meal! Served with a fresh green salad is a great combination. 

This can also be made with pumpkin or eggplant slices.


Nicci x

View this recipe on At A Pinch's Facebook page HERE & HERE

SALAD: Pumpkin & Bacon Salad

Pumpkin & Bacon Salad

1/2 pumpkin, cubed (skin removed)
1 tbsp olive oil
4 rashers bacon
1/4 red onion, finely chopped
2 tomatoes, chopped
1/4 cup olives, quartered
50g goats feta, crumbed
1 tbsp, fresh italian parsley, finely chopped

  1. Toss the cubed pumpkin in a touch of olive oil with salt and pepper. Lay out on a baking tray lined with baking paper. Place in the oven 200C. Bake for 15 minutes.
  2. After 15 minutes, lay the bacon rashers on top of the pumpkin, turn the oven up to 220C. Bake for another 15-20minutes until nice and golden.
  3. Let the pumpkin and bacon cool a bit; roughly chop the bacon up.
  4. Add all the ingredients into a serving bowl, gently toss. 

Enjoy! No dressing needed. 

Nicci xx

View this recipe on At A Pinch's Facebook page HERE

BREAKFAST: Bacon and Egg Cups

Bacon & Egg Cups

{Makes 4 bacon cups}

8 bacon rashers
4 eggs 
1 tbsp chives, finely chopped
salt & pepper

  1. Depending on the bacon you are using, you may need to chop a bit off the bacon, if there is a lot on it, then I would chop a bit off.
  2. Use two pieces of bacon per cup, place one horizontally across the muffin mould/hole, and the other one over the top to make an shape like a plus sign '+'.
  3. Crack one egg per bacon cup, add chopped chives, pepper and salt.
  4. Bake in the oven for 20 minutes at 175C.
You could also add grated cheese on top, or chopped tomatoes.
There should be no need to line your muffin tray, as the bacon provides enough fat.

My kids loved these, they would also make a great lunch for kids, or yourself!


Nicci x

View this recipe on At A Pinch's Facebook page HERE

DESSERT: Blueberry & Peach Frozen Yogurt

Blueberry & Peach Frozen Yogurt

1 cup frozen blueberries
1/2 cup fresh or canned peaches
1/4 cup natural yogurt

Blend blueberries, peaches & yogurt. Serve.

Can be served with blueberries and peaches on top, as pictured. 


Nicci x

View this recipe on At A Pinch's Facebook page HERE

Recipe: Frittata


Frittata, definitely one of my favourites at the moment. A great way to use up any leftover veggies

roasted veggies (leftovers are great, I used kumara in the photo above)
3 tomatoes, roughly chopped
large handful of kale, chopped
little sprinkle of parmesan
red onion
, chopped
2 slices of bacon, roughly chopped (optional)
8-10 eggs, whisked gently
1/3 cup milk (or almond milk)

  1. Heat oven to 180C. Place veggies and bacon (if using) into a dish lined with baking paper. 
  2. Gently whisk the milk and eggs. Pour over the veggies. Gently mix a little.
  3. Bake in the oven for 35 minutes or until cooked.


Nicci xx

View this recipe on At A Pinch's Facebook page HERE
Back to Top