RECIPE OF THE WEEK: Broccoli and Cheese Soup

This recipe is the perfect winter-warmer, and also a great way to use up any extra green veg in your fridge. I affectionately refer to this soup as my Green Goddess soup, as it is PACKED with goodness!


2 tbsp olive oil

1 tbsp butter

1 leek, sliced

2 celery sticks, sliced

1 head of broccoli (approx 225g)

2 medium-sized potatoes, peeled and diced

1 zucchini, diced

Blue cheese, 125g crumbled

3 cups of vegetable stock

Double cream, 150ml (or as much as desired)

Paprika for sprinkling


  1. In a large saucepan, heat the olive oil and butter. Add sliced leeks and celery and sauté, stirring constantly until they start to colour.
  2. Add other vegetables and sauté for a few minutes, until they start to colour slightly.
  3. Add cheese and enough stock to cover vegetables and bring to the boil.
  4. Turn down heat and simmer until all vegetables are tender.
  5. Blend soup until smooth with a stick blender or in a food processor.
  6. Return pureed soup to saucepan and stir in double cream. Season with salt and pepper to taste.
  7. Pour soup into bowls and garnish with a sprinkle of paprika and cracked black pepper.


  • Blue cheese can be substituted with vintage cheddar or another strong-flavoured cheese.
  • Chicken stock can be used as an alternative to veggie stock.
  • You could also use spinach or other green vegetables, and add more or less of each vegetable, to your liking.

Mexican Spiced Rolls

This Mexican take on the sausage roll results in a delicious savoury treat that is perfect for entertaining, slipping into lunch boxes, or as an after-school snack. They are quick and easy to make, and even the fussiest eaters will love them.


Puff pastry ( 2 sheets, thawed)

500 grams of chicken mince (or your mince of choice)

1/2 cup grated cheese

Taco seasoning

1/4 cup cold water

1 egg


  1. Pre-heat oven to 200 degrees Celsius
  2. Cut the pastry sheets in half
  3. In a bowl, mix the mince, seasoning, cheese, egg and water until everything is thoroughly combined.
  4. Place a quarter of the mince mixture in a sausage-shaped line along the long edge of each piece of pastry and roll up with the seam underneath.
  5. Cut the long rolls into 4 smaller rolls and place on a lined baking tray.
  6. Bake for 20 minutes, or until golden and cooked through.

Slow-cooked Stuffed Capsicums

Over the years, I’ve stuffed capsicums with all sorts of fillings, my go-to being left over bolognaise mince. However, I love this meat and gluten-free option which is packed with flavour, thanks to the addition of pesto and Italian herbs.

It’s super easy to prepare, and cooks itself in a slow-cooker.


  • 4 large or 6 medium red capsicums
  • 700 ml jar of tomato passata
  • 2 Tbsp basil pesto
  • Approx. half of a 375gm tub of ricotta
  • 1 x 250gm packet of microwave brown rice
  • 2 x Tbsp of finely grated cheese (parmesan or another type of hard cheese)
  • 1 x Tbsp dried oregano
  • Salt and ground black pepper to season


  1. Cut the capsicums in half so top and bottom are separated. Remove the seeds and membranes from inside.
  2. In a mixing bowl, combine the rice, pesto, ricotta, cheese, and oregano and season to taste.
  3. Fill capsicums with rice filling and stand up in slow cooker.
  4. Gently pour passata around capsicums
  5. Cover the slow cooker with lid and cook on low for 4-6 hours, or until capsicums are soft.
  6. Serve with passata sauce and cheese grated over the top.

TIP: For meat-lovers, add crispy bacon pieces to the rice filling. You can also change up the type of rice you use. There are so many delicious rice combos available in quick-cook packets, from brown to red, black and white, as well as combos with quinoa and other grains. The choice is yours!

The best choc chip cookie recipe…in the world!

When it comes to sweet treats, choc-chip cookies are a tried and tested crowd-pleaser. Here’s a classic choc-chip cookie recipe that’s a winner. The best thing about this recipe? It’s SOOOO quick and easy, plus the ingredients are simple – nothing fancy or expensive required. A great one to make with the kids this weekend – enjoy!

Ingredients:125g butter
¾ cup sugar (you can actually use less, 1/3 cup still tastes good and is a healthier option)
2 eggs
2 cups self-raising flour
Choc chips

What to do:
1. Cream butter and sugar
2. Add eggs and to butter/sugar mixture and combine well
3. Sift flour into mixture and combine
4. Add choc chips (as many or as little as you like)
5. Roll into balls (about the size of a walnut) and place on a greased oven tray or baking paper
6. Bake in a moderate oven for 10-15 mins (until light golden colour)
7. Serve with hot chocolate or milky coffee

TIP: This biscuit recipe is really versatile and can be used for the classic Aussie Jam Drop (just make a hole in the centre of each ball and fill with a dollop of jam). Or add sultanas, dried fruit or nuts for another variation on this tasty biscuit recipe.

If you enjoy baking, check out our easy cheesecake recipe and if you love cooking, check out some of Mr Gift’s great cooking and kitchen gift ideas

Bored of the “same old” meals and want to reinvigorate your repertoire with some new recipes?
Get inspired with the Mr Gift FREE RECIPE E-BOOK, with 19 of our favourite breakfast, lunch, dinner, and sweet treat recipes. Grab yours HERE.

Recipe of the Week: Slow Cooked Mediterranean Lamb

After my family, my slow cooker might be my next greatest love. I love the idea of throwing in a big old piece of meat with some herbs, spices and seasoning in the morning, and coming home to restaurant-worthy meat-in-the-mouth goodness. This slow cooked lamb flavoured with lemon and oregano is no exception…

– 1 leg or shoulder of lamb
– 2 tbsp olive oil
– 2 cloves garlic, crushed
– 1 tsp dried oregano
– Flaked salt and ground pepper
– 2 lemons
– extra-virgin olive oil

1. Pre-heat your slow cooker on Low
2. Pop lamb in slow cooker and pour in juice from one lemon and a drizzle of oil over the top.
3. Season lamb with oregano, salt and pepper and garlic.
4. Add enough water so liquid comes up 2-3cm around the sides
5. Leave lamb to cook for 8 hours on low, or 6 hours on high.
6. Turn the lamb over every hour until it falls apart

Serve with a squeeze of lemon juice, a drizzle of extra-virgin olive oil, some salt and ground pepper.

TIP: Serve as a traditional roast with roast veggies, or pull the meat and serve in wraps or pitta bread with chopped tomatoes, lettuce, grated carrot, cheese, and greek yoghurt with cucumber. Also delicious served this way as left overs the next day!

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Recipe of the Week: BBQ Ribs

Slow cooked ribs are pure comfort food. Whilst time is required to cook them, this recipe can be prepared in minutes with simple ingredients. Pop them all in your slow cooker in the morning, and you’ll return home to the glorious aroma of slow-cooked meat.

Spice Rub:
– 1 teaspoon of dried thyme
– 2 teaspoons of smoked paprika
– 2 teaspoons of chilli (optional)
– Half a teaspoon of ground black pepper

BBQ Sauce:
– 2 tablespoons of apple cider vinegar
– 2 tablespoons of brown sugar
– 1 tablespoon of Worcestershire sauce
– Half a cup of tomato sauce
– Half a cup of water

1. Combine dry spice ingredients and rub over the meat well. You can do this the night before and leave in fridge overnight for extra flavour.
2. Turn slow-cooker on low
3. Combine BBQ sauce ingredients on a bowl
4. Place meat in slow cooker and cover with sauce
5. Cook on low for 8 hours, or on high for 6 hours.

– Serve with grilled vegetables and mash, or salad and chips.
– This rub and sauce also work well with pork shoulder roast. Pull the pork and serve with coleslaw in buns for the perfect pork sliders.

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Recipe of the Week: Zucchini Slice

School’s back for our household this week, so I’m on the look-out for easy, healthy recipes for school lunches and dinner.

We also have a glut of self-sown zucchinis that I’d like to make the most of, so the obvious choice is zucchini slice – a firm favourite in our household.

Similar to a quiche, this slice is made quicker and easier without having to worry about pastry – just mix all your ingredients together and you’re good to go!

2 zucchini (grated)
2 (at least!) rashers bacon (chopped finely)
1 cup grated cheese (as mild or tasty as you like, depending on your dinners’ tastes)
1 cup self-raising flour
2 tablespoons of melted butter (or you can use oil if you prefer)
5 eggs
Salt and pepper for seasoning to taste

1. Preheat your oven to 170°C and grease a baking tin. I like using spray oil and baking in my ceramic casserole dish.

2. In a large bowl, mix together the zucchini, bacon, flour and cheese. Add the melted butter and lightly beaten eggs, and combine all together.
Add salt and pepper to taste and pour into your baking dish.

3. Bake for at least 30 mins, or until golden and set. It will be easier to cut if you let it cool a little first.

– Add corn and grated carrot for an extra boost of veg for the kids.
– Add feta or blue cheese and finely sliced roasted capsicum for a gourmet version.
– Omit the bacon for a vego option
– I enjoy a slice of this for breakfast. Thanks to the eggs and bacon, this is a filling way to start the day.
– Serve with a side salad as a healthy lunch or dinner.

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Recipe of the Week: Dark Roasted Peanut Butter Pancakes

Pancakes are one of the ultimate weekend breakfast indulgences. They are also super versatile, as you can top them with whatever you like: fruit, or maple syrup and icecream for the kids! This delicious recipe makes pancakes accessible for everyone as it it gluten free, dairy free and vegan. 

Serves: 2-3

  • 1 cup oat flour
  • 1/2 cup almond meal
  • 2 Tbsp coconut sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp vanilla
  • 2 Tbsp Mayvers dark roasted peanut butter
  • 3/4 cup almond milk
  • 1/2 ripe mashed banana
  • 1/2 tsp coconut oil (for pan)

1. Combine dry ingredients in a bowl, then add the wet ingredients. Stir to combine.
2. Heat a pan over medium heat and add coconut oil, spoon batter in the pan, cook for 2 minutes either side.
3. Top with your favourite toppings

This recipe was provided by April’s Taste Tester Emerson McMaster from @emerson_cooks

More about Mayver’s:

Mayver’s creates the tastiest, healthiest 100% natural nut spreads that kids can’t get enough of. Available at Coles, Woolworths and health food stores. For recipe inspiration head to Mayvers Recipe Book.

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Mother’s Day Recipe: San Telmo Rudderfish Ceviche

San Telmo is an Argentinian fine dining institution based in Melbourne, and its Rudderfish Ceviche is a crowd-pleaser. Lemon cured rudderfish is the key ingredient in this recipe, prepared with chilli, sweet potato and onion. The dish is easy to prepare and plate at home – perfect for those who would like to prepare a fabulous lunch for their mum’s for Mother’s Day.

Serves five

– 1/2 tsp table salt
– 1/4 red onion thinly sliced
– 1 tsp grated ginger
– 250ml lemon juice

– 20 leaves coriander or micro coriander leaves
– 10ml extra virgin olive oil
– 25g red chilli finely sliced
– 300g Rudderfish or any white fish
– 100g sweet potato peeled and cut into tiny cubes.

1. Place the salt and thinly sliced onion in a bowl and mix
2. Leave to rest for 10 minutes then add grated ginger and lemon juice and
refrigerate overnight.
3. The next day, strain the juice from onion and store both separately for use
when plating up. The onion should look vibrantly pink
4. In a pot, boil or steam the cubed sweet potato for about four to five minutes
or until cooked through and allow to cool completely
5. Slice the Rudderfish into thin pieces, no thicker than 5mm

Plating up:
6. Place the sliced fish down on a plate (something with a small lip to ensure
the liquid won’t spill) followed by the chilli and sweet potato then top with
the remaining ceviche juice
7. The fish will begin to cure and turn opaque. Garnish with the marinated
pink onions and fresh coriander
8. Finish with a drizzle of extra virgin olive oil

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Mother’s Day Recipe: Berry Nice Waffles

Who doesn’t love breaky in bed? Indulge mum with a sensational breakfast-in-bed with these delicious berry waffles. Aimee Clark, food and cooking coach from Primal Influence has shared this favourite waffle recipe with us, and explains: “This is a recipe I came up with when I was gifted a waffle maker and wanted to put my favourite healthy cooking ingredient to the test… green banana flour! Which is now available in supermarkets so it’s easy for the kids to source and use in this recipe to treat mum on this special occasion.

Berry Nice Waffles that are free from grains, gluten, dairy, refined sugars, legumes but full of flavour and deliciousness
 – so everyone can enjoy them!


  • 3 pastured eggs, at room temp
  • 1/2 cup pure coconut milk
  • 5 tbsp coconut oil, liquefied
  • 2 tbsp raw honey
  • 1/2 tsp pure vanilla
  • 1 1/2 cups green banana flour 
  • 1/2 tsp pink salt
  • 1 tsp apple cider vinegar
  • 1/2 tsp each baking powder and bicarb soda (look for aluminium/gluten/rice-free)
  • 3/4 cup fresh or frozen and thawed organic berries of choice
  • Smidge of extra oil for the waffle maker

Optional: extra honey, berries and coconut milk to pour over before serving, slices of banana to garnish, maple syrup to drizzle on, desiccated coconut, thick coconut cream, paleo ice cream to top with…the options are endless!

Kitchen Gadgets:

  • Waffle maker
  • Silicon spatula or tongs
  • Mixing bowl and spoon

1. Follow waffle maker instructions to heat up the plates 
2. Whisk eggs, coconut milk, apple cider vinegar, oil and honey together to form a runny mixture
3. In a separate bowl combine all dry ingredients and blueberries then pour the egg mixture in and stir well
4. Place some mixture onto the waffle iron to make the size you like (you may want to make mini waffles by placing a small amount of batter in the centre, or spread the batter evenly across to make full-size waffles)
5. Cook waffles as per the instruction booklet for your maker, remove each waffle once cooked through and starting to become golden brown with some crisp edges
6. Serve and enjoy!

Aimee Clark is Food + Cooking Coach for Primal Influence

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