Cara's Crazy Creations (2026)

16/09/2025

Spiced Herbal Tea Recipe

It's that weird in-between weather where everyone is sick, but we feel warm spring in the air. This tea will do you good from the inside out and it's a delicious caffeine free alternative.

Ingredients (2 cups):

1 cinnamon quill (stick)

3 cardamom pods, lightly crushed

1 star anise

2 whole cloves

2 cups water

(Optional) Honey or jaggery to sweeten

(Optional) A slice of fresh ginger or a dash of black tea leaves for variation

Instructions:

1. In a small pot, add water and all the spices.

2. Bring to a boil, then reduce to a simmer.

3. Let simmer gently for 8–10 minutes (the longer, the stronger the flavor).

4. Strain into mugs.

5. Sweeten with honey/jaggery if desired, and serve hot.

23/06/2025

Beetroot, Broccolini, Brown Lentil & Rocket Salad

Ingredients:

2 medium beetroots, peeled and cut into wedges
1 bunch broccolini, trimmed
1 cup cooked brown lentils (or 1 can, drained and rinsed)
2 cups rocket leaves, loosely packed
2 tbsp olive oil
1 tbsp balsamic vinegar
Salt and pepper to taste

Optional: crumbled feta, walnuts or pumpkin seeds for extra texture

Instructions:

1. Roast the beetroot:
Preheat oven to 200°C (390°F). Toss beetroot wedges with 1 tbsp olive oil, salt, and pepper. Roast for 25–30 minutes until tender and slightly caramelised. Let cool slightly.

2. Blanch the broccolini:
Bring a pot of water to boil. Add broccolini and cook for 2–3 minutes until bright green and just tender. Drain and rinse under cold water to stop cooking.

3. Prepare the dressing:
In a small bowl, whisk together the remaining 1 tbsp olive oil and 1 tbsp balsamic vinegar. Season with salt and pepper.

4. Assemble the salad:
On a large plate or bowl, layer rocket, lentils, broccolini, and roasted beetroot. Drizzle with dressing and gently toss.

5. Serve:
Enjoy warm or at room temperature. Optional: top with feta or seeds for extra flavour and crunch.

27/05/2025

Jerk Chicken, pineapple salsa, sauteed Mushroom and onions and coconut rice.

Jerk chicken recipe 👇

Ingredients:

1 kg chicken breast (whole or cut into large chunks)

1 tbsp allspice

1 tbsp smoked paprika

4 garlic cloves (minced or grated)

1 tbsp fresh ginger (grated)

1 tsp dried rosemary

2 tbsp olive oil

1 tbsp soy sauce

1 tbsp apple cider vinegar

1 tbsp maple syrup

Juice of 1 lime

¼ tsp nutmeg

1 tsp salt (adjust to taste)

½ tsp black pepper

½–1 tsp chili flakes or fresh chili (to taste)

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Method

1. Prep the Chicken

If using whole breasts, score them lightly for better marinade absorption.

Pat chicken dry with paper towel.

2. Make the Marinade

In a large bowl, mix all marinade ingredients into a thick paste.

3. Marinate

Coat chicken thoroughly in the marinade.

Cover and refrigerate for at least an hour, preferably overnight for maximum flavour.

4. Air Fry

Place chicken in a single layer in the air fryer basket (do in batches if needed).

Air fry for 15–20 minutes, 200 degrees celcius, flipping halfway.

Internal temp should reach 75°C.

Serve in a wrap, with coconut rice, veggies or salad!

15/05/2025

📍Fingal Beach loop
Mornington Pen*sula, Victoria
6.3km om track and beach
(Must got at low tide) - use alltrails
About 2 hours walk with stunning sandy formations and coastal views 🌊

09/04/2025

DIY POKE bowl
I Was lucky enough to find some quality sashmi grade salmon and tuna, so heres a little sushi bowl with the leftovers, recipe below.

Fresh Salmon & Tuna Poke Bowl

Ingredients

Base:

1 cup jasmine or sushi rice (uncooked)

2 cups water

Pinch of salt

Veggies:

1 cup purple cabbage, finely sliced

1 carrot, grated

1 cup lettuce, shredded

1/2 cup edamame, steamed and shelled

Fish:

100g sashimi-grade salmon, diced

100g sashimi-grade tuna, diced

1 tbsp soy sauce

1 tsp rice wine vinegar

1/2 tsp chili flakes (or fresh chili, finely sliced)

Squeeze of lemon juice

Dressing:

1 tbsp tahini

1 tsp soy sauce

1/2 tsp wasabi (adjust to taste)

1 tbsp warm water (to loosen if needed)

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Method

1. Cook Rice:
Rinse rice under cold water until clear. Add to a pot with water and a pinch of salt. Bring to a boil, reduce heat, cover, and simmer for 10 minutes. Remove from heat and let steam covered for another 5 minutes. Fluff with a fork.

2. Prepare Fish:
In a small bowl, mix diced salmon and tuna with soy sauce, rice vinegar, chili, and lemon. Let marinate while prepping other ingredients (about 5–10 mins).

3. Make Dressing:
Whisk tahini, soy sauce, and wasabi in a small bowl. Add warm water 1 tsp at a time until it reaches drizzling consistency.

4. Assemble Bowl:

Start with a base of rice.

Top with cabbage, carrot, lettuce, and edamame.

Add marinated fish in the center.

Drizzle with wasabi soy tahini dressing.

5. Optional Toppings:

Pickled ginger

Sesame seeds

Nori strips

Avocado slices

Spring onion

03/04/2025

Who else thinks warm side salads are so good?
Here's a simple and delicious spiced Couscous Salad Recipe:

Ingredients

1 cup couscous

1½ cups boiling water or vegetable stock

1½ cups pumpkin, diced

1 large carrot, diced

1 can (400g) chickpeas, drained and rinsed

½ red onion, thinly sliced

1 tsp cumin

1 tsp coriander powder

½ tsp cinnamon

½ tsp garam masala

Salt and pepper, to taste

2 tbsp olive oil

1 cup fresh spinach, chopped

¼ cup fresh parsley, chopped

Method

1. Roast the Vegetables & Chickpeas

Preheat the oven to 200°C (400°F).

Toss diced pumpkin, carrot, chickpeas, and red onion with olive oil, cumin, coriander powder, cinnamon, garam masala, salt, and pepper on a baking tray.

Roast for about 20-25 minutes, or until the vegetables are tender and slightly caramelized.

2. Cook the Couscous

Place couscous in a large bowl.

Pour over boiling water or vegetable stock, cover with a plate or lid, and let sit for 5 minutes.

Fluff with a fork once done.

3. Assemble the Salad

Add the roasted veggies and chickpeas to the fluffed couscous.

Stir in chopped spinach and parsley.

Drizzle with extra olive oil, or serve with feta or tahini dressing.

Option 1: Serve with Feta

Crumble feta cheese over the salad before serving for a creamy, salty contrast.

Option 2: Tahini Dressing

Ingredients:

2 tbsp tahini

1 tbsp lemon juice

1 small garlic clove, minced (optional)

2 tbsp water (adjust for consistency)

1 tbsp olive oil

Salt & pepper to taste

Method:

1. Whisk all ingredients in a small bowl until smooth.

2. Adjust water for desired consistency.

3. Drizzle over the salad before serving.

Serve warm or at room temperature.

28/03/2025

Heres an easy mid week dinner to get in your protein and fibre, not to mention it's yummy 💪🏽

Turkey Chilli Con Carne Recipe

Ingredients:

500g turkey mince

1 onion, diced

1 clove garlic, minced

1 capsicum, diced

1 carrot, grated

3 mushrooms, sliced

1 can (400g) diced tomatoes

1 can (400g) kidney beans, drained and rinsed (optional)

1 cup vegetable or chicken stock or water

1 tbsp olive oil

Spice Mix:

3 tsp paprika

3 tsp cumin

3 tsp onion powder

3 tsp garlic powder

3 tsp oregano

¼ tsp cayenne pepper (optional)

1/2 tsp Salt

Method:

1. Sauté the aromatics – Heat olive oil in a large pan over medium heat. Add the onion and garlic, and cook for 2–3 minutes until softened.

2. Cook the turkey – Add the turkey mince and break it up with a spoon. Cook for 5–7 minutes until browned.

3. Add the vegetables – Stir in the capsicum, carrot, and mushrooms. Cook for another 3–4 minutes until softened.

4. Season and simmer – Sprinkle in the spice mix and stir well. Add the diced tomatoes, kidney beans (if using), and stock. Stir to combine.

5. Simmer to develop flavour – Bring to a gentle boil, then reduce heat and simmer uncovered for 20–25 minutes, stirring occasionally, until the sauce thickens.

6. Taste and adjust – Season with salt and black pepper as needed.

7. Serve – Spoon over cooked rice and top with a dollop of Greek yoghurt if desired.

Enjoy your flavorful turkey chilli!

12/03/2025

Cooking has to be complicated and invoked a lot of prep to be healthy right?

Well not always especially if you are time poor.

This recipe has 4 main ingredients simplified thanks to convience and is easy to prep after a busy work day but still nutritious and delicious.

Swipe for the easy hacks 👉👉

That looks like a solid, simple stir-fry! Here’s a slightly refined version with clearer steps and better flow:

chicken Rice & Vegetable Stir-Fry

Ingredients:

500g chicken thighs, sliced

1 onion, diced

1 cm ginger, grated (optional)

3 tbsp Marion’s Teriyaki Sauce (plus extra for vegetables)

800g frozen stir-fry vegetables (Aldi)

1.5 cups rice

Method:

Marinate the Chicken: In a bowl, mix the sliced chicken with 2 tbsp of Teriyaki sauce. Let it sit for at least 10 minutes (or longer for deeper flavor).

Cook the Rice: Prepare rice according to the packet instructions. Keep warm.

Stir-Fry the Chicken: Heat a wok or large pan over medium-high heat. Add a little oil, then fry the diced onion until soft. Add grated ginger and cook for 30 seconds.

Add the marinated chicken and stir-fry until golden and cooked through. Remove from the wok and set aside.

Cook the Vegetables: In the same wok, add the frozen stir-fry vegetables. Stir-fry until heated through, then add 1 tbsp of Teriyaki sauce for extra flavor.

Combine Everything: Return the cooked chicken to the wok, tossing everything together. Stir-fry for another minute to coat in sauce.

Serve: Dish up the stir-fry with rice and

and easy

well preparation

27/02/2025

PB choc chunk cookie recipe

Ingredients:

3 tbsp margarine (softened)

1/4 cup caster sugar

1/2 tsp vanilla extract

1 egg

3/4 to 1 cup flour (adjust as needed)

1/4 cup chopped Reese’s Peanut Butter Cups

Instructions:

Preheat oven to 180°C (350°F) and line a baking tray with parchment paper.

Cream margarine and sugar in a bowl until light and smooth.

Add vanilla and egg, mixing until fully combined.

Gradually mix in flour, starting with 3/4 cup. Add more if the dough is too sticky.

Fold in chopped Reese’s until evenly distributed.

Shape the dough into small balls and place them on the baking tray, leaving space between each.

Bake for 10–12 minutes, or until the edges turn golden.

Cool on the tray for a few minutes before transferring to a wire rack. Enjoy your soft, chewy peanut butter chocolate cookies!

18/02/2025

Miso ramen with 'cheats' egg

Miso Ramen Recipe

Ingredients

1/4 cup miso paste

1 litre water

1 tablespoon grated ginger

1 teaspoon minced garlic

Pinch of chili powder

1 tablespoon soy sauce (adjust to taste)

1 sheet shredded seaweed

1/4 cup edamame

1 carrot, thinly sliced

1 zucchini, thinly sliced

150g soba noodles

150g firm tofu, diced

4 eggs, soft-boiled and peeled

1 teaspoon sesame seeds (for garnish)

Method

1. Prepare the broth:

Heat a little oil in a pot over medium heat.

Add grated ginger and garlic, stirring until fragrant (about 1 minute).

Stir in the miso paste and cook for another minute.

Add water, chili powder, and soy sauce, and simmer for 5-10 minutes.

2. Prepare the toppings:

Cook soba noodles according to package instructions, then drain and set aside.

Lightly pan-fry or bake the diced tofu until golden.

Blanch edamame, carrot, and zucchini in boiling water for 2-3 minutes until tender.

Soft-boil the eggs (6-7 minutes), then peel and cut in half.

3. Assemble the ramen:

Divide the cooked soba noodles into serving bowls.

Pour the hot miso broth over the noodles.

Arrange tofu, vegetables, seaweed, and eggs on top.

Sprinkle with sesame seeds and serve with extra soy sauce if desired.

Enjoy your delicious homemade miso ramen!

09/02/2025

Ethiopian-Style Chicken Stew 👇

This rich, aromatic Ethiopian-inspired chicken stew is packed with warm spices and hearty vegetables. Served with fluffy rice and a dollop of Greek yogurt, it's a comforting and flavorful meal.

Ingredients

For the Stew:

1.3 kg chicken, diced

¼ pumpkin, diced

1 zucchini, diced

1 carrot, diced

1 can (400g) crushed tomatoes

1 stock cube

1 tbsp tomato paste

2 onions, finely chopped

4 garlic cloves, minced

2 tbsp olive oil

Berbere Spice Mix (6 tbsp total):

2 tbsp smoked paprika

1 tbsp onion powder

1 tbsp garlic powder

½ tsp cinnamon

½ tsp nutmeg

1 tbsp coriander powder

½ tsp fennel powder

1 tsp chili powder (adjust to taste)

1 tsp garam masala

½ tsp Chinese five-spice

½ tsp turmeric

1 tsp salt (adjust to taste)

For Serving:

4 cups rice, cooked

Greek yogurt (optional)

Fresh coriander or parsley

Instructions

Prepare the Rice:

Add 4 cups of rice to a rice cooker with the appropriate amount of water. Cook according to your rice cooker's instructions.

Sauté the Aromatics:

Heat a large pan over medium heat and add 1 tbsp olive oil.

Sauté the onions until soft and golden, then add the minced garlic.

Build the Sauce:

Add the canned tomatoes, tomato paste, stock cube, and half of the spice mix.

Pour in 1 cup of boiling water and stir until well combined.

Let the sauce simmer, adding water as needed to maintain a thick consistency.

Cook the Chicken:

In a separate pan, heat 1 tbsp olive oil over medium-high heat.

Add the diced chicken and the remaining half of the spice mix.

Sear the chicken until browned and cooked through, about 7-10 minutes.

Prepare the Vegetables:

Microwave the diced pumpkin for 5 minutes until slightly tender.

Microwave the zucchini and carrot for 3 minutes.

Stir the vegetables into the tomato sauce and let simmer.

Combine Everything:

Transfer the cooked chicken into the tomato sauce and stir well.

Simmer for 5-10 minutes until everything is flavorful and well combined.

Serve:

Spoon the stew over a bed of rice.

Garnish with fresh coriander or parsley and a dollop of Greek yogurt.

Serves: 10-12
Enjoy this aromatic, spicy, and comforting dish!

11/12/2024

Spinach and Cheese Quiche Recipe 🥚🥚

Ingredients:

10 large eggs

1 bunch baby spinach, chopped

2-3 spring onions, finely chopped

1 cup of your favorite cheese, grated

A splash of milk (any variety)

1 teaspoon onion powder

1 teaspoon garlic powder

Salt and pepper, to taste

Instructions:

1. Preheat the Oven: Preheat your oven to 180°C (356°F).

2. Prepare the Filling:

In a large mixing bowl, whisk together the eggs, milk, onion powder, garlic powder, salt, and pepper until well combined.

Stir in the chopped spinach, spring onions, and grated cheese.

3. Assemble the Quiche:

Pour the mixture into a greased baking dish or quiche pan.

4. Bake:

Place the dish in the preheated oven and bake for 30-45 minutes, or until the quiche is golden on top and cooked through (a skewer inserted in the center should come out clean).

5. Serve:

Allow the quiche to cool slightly before slicing. Serve warm or at room temperature.

I serve it along side a garden salad and cheesy garlic bread!

This recipe makes a great breakfast, lunch, or light dinner!

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Cara's Crazy Creations