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One Pot Wonders

Creamy kale and potato soup
Veg loaded mac and cheese
Curried mince chop suey

Creamy Kale and Potato Soup w crispy potato skin garnish

Soup – one of my favorite dishes, because you only need a few, simple ingredients to make a bowl of wholesome, fresh, seasonal goodness.

CRISPY POTATO SKINS : Preheat oven to 180 and grab an oven pan.  Melt 2 tbsp flavoured butter OR drizzle some oil in the pan and add 1 tsp spices and 1 tsp mixed herbs.  Peel the potato on top and let the skins fall into the oil. Rub through the herb & spicy oil, then spread out into one layer on the tray. Sprinkle over some salt.  Ok, this is important.  Don’t go out, or get on your phone and watch TikTok, these crisp up really quickly and can burn, so keep an eye on them 3 – 5 minutes MAX.  Once they’re crispy remove from the oven and set aside. TRY NOT TO EAT THEM ALL, BUT IT’S REALLY HARD.

SOUP : Heat the marg/butter and oil in a big pot, add the herbs / spices.  Cook stirring for 2 – 3 minutes until you can smell them cooking.  Add the onions and cook until they’re soft and smell gorgeous.  Add the potatoes and stir through the onion mixture.  Cook for another 3 minutes until they begin to look a little see through at the edges.

Pour in HALF the stock. Mix well, add the kale and cook for 10 minutes.

Remove from the heat and blend with a stick blender or allow to cool for 5 minutes and transfer to a blender.  Puree until smooth.  Pour back into the pot and depending on how thick you’d like your soup, stir in rest of the stock and all of the milk.   Taste. Season with salt and black pepper.

Serve : in bowls with wedges of fresh bread and butter and pile a handful of crispy potato skins on top.

Jax Says : Instead of kale, this soup can be made with carrots or cabbage or pumpkin.  Use what your family loves or what’s available and in season.  I rinse out and keep my empty, plastic milk jugs, pour any leftover soup into them and freeze.  Will keep in the freezer for up to 6 months.


  • 2 tbsp flavoured (regular butter / marg)
  • Drizzle of oil
  • 1 tbsp jar of flavour herb / spice mix Or 1 tbsp mixed herbs
  • 1 onion, chopped
  • 3 large potatoes peeled (keep skins), chopped
  • 4 cups chicken or vegetable stock (hot)
  • 2 – 3 cups washed, chopped kale – stems removed
  • 2 cups milk
  • Salt and pepper to taste
Serves: 8
Prep: 15mins
Dietary: Soup
Cook: 20min

Veg loaded mac and cheese

What I love about mac and cheese is that you can load it up with whatever you have or whatever you like, to make a more substantial meal.

Preheat oven to 180. Grab an ovenproof dish or slice tin.

Boil the macaroni as usual, just before its fully cooked, remove from the heat and drain (we will be cooking it a little longer in the oven).

In a deep, saucepan, add the flavoured butter, when bubbling sprinkle in the flour and cook for about 1 minute.  Slowly whisk in the milk until you have a thick, silky smooth sauce. 

Remove from the heat, add the mustard, yolk, meat, veges, cheeses, onion and macaroni, mix well.  Taste and season with salt and pepper.

Pour into the dish or slice tin, sprinkle over remaining cheese and herbs, bake until bubbling. 

Jax Says : This recipe is a great way to hide veggies in with the pasta.  Try chopped capsicum, grated carrot, cooked cauliflower, corn or a tin of beans.

Lunchbox Love : Great cold, sliced into squares and popped into lunch boxes.


  • 150g macaroni
  • 1 tbsp flavoured marg / butter
  • 2 tbsp flour
  • 350mlk milk (warm)
  • 1 tsp mustard (if you have it)
  • 1 egg yolk
  • 100g cooked chicken, sliced ham or cooked sausages, chopped
  • 2 cups, washed and chopped spinach, greens or peas
  • 1 spring onion, sliced thinly
  • 1 cup cheese – extra for sprinkling over
  • 1 tbsp mixed herbs, dried

Curried mince chop suey

Ok people, line up your Netflix binge, grab your stretchy pants and let’s get cooking. This is such a pan of gorgeous comfort food you’re going to want to make a double batch my friends.

Heat the oil and butter in a large pan.  Add the spices and curry powder and cook gently until it smells divine.

Add the onions (and garlic if you’re not using flavoured butter) and cook for another 2 – 3 minutes.

Add the mincemeat and cook until brown and all the juices have gone.

Sprinkle in the noodle soup and add the water.  Stir and cook for 4 minutes.

Add the shredded cabbage and peas.  Taste and season with salt and pepper.


Serve : With rice, noodles or bread.

Jax Says : If you want to stretch this dish, add a tin of lentils or kidney beans.


  • Drizzle of oil
  • 1 tbsp flavoured butter or regular
  • 2 tbsp jar of spices ( or from your pantry)
  • 2 tbsp curry powder
  • 2 onions, chopped
  • (2 cloves OR tbsp minced garlic if you’re not using flavoured butter)
  • 1 kg mince
  • 2 packets chicken noodle soup
  • 1 cup water
  • 4 cups shredded cabbage
  • 2 cups of peas
Serves: 8
Prep: 10mins
Dietary: Mince
Cook: 20min

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