LP EATS

LP EATS

CHIC

HEALTHY

RECIPES

Welcome to LP EATS. I am no expert in the kitchen, just a home cook who loves to eat! Food is my love language, a way to connect, share, and the beginning of all good conversation.

Here’s the deal: I want LP EATS to be your inspiration station. From my kitchen to yours, I hope my recipes spark creativity. I encourage you to explore all things flavour and have fun doing so.

Here’s to good food, great company, and the best kind of mess... Let's keep the plates colourful, the laughter loud, and our appetites forever hungry.

RECIPES

RECIPES

RECIPES

MEAT

RECIPES

STAPLE

FISH

RECIPES

VEGETABLE

RECIPES

SWEET

RECIPES

TO COOK IS TO CREATE

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TO COOK IS TO CREATE ◘

TO EAT IS TO CELEBRATE

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TO EAT IS TO CELEBRATE ◘

TO SHARE IS TO LOVE

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TO SHARE IS TO LOVE ◘

A very rustic slab pie, an easy way to finish off any veggies lying around at the end of the week. This one had all the greens, herbs, caramelised onion and ricotta. I always have some random puff pastry lying around in the freezer. Sandwich your
Little green herby frittata. I love blending herbs and spinach with the eggs to create the lovely green colour. Topped with cherry tomatoes, feta and pumpkin seeds.
Roast chook with all the herbs. I like to spatchcock my chicken for a more even cook! Ask your butcher to do it or it’s easy at home with a good pair of kitchen shears. Rub the bird in butter and any spices/ herbs you love and roast at 200c for
Preserving 🍋
A big Chicky Sal with all of the good stuff. Grilled chicken marinated in some garlicky paprika goodness, avocado, cherry tomatoes, bocconcini, lettuce, red onion, lemon, crispy bacon,all the herbs and soft boiled eggs. Balsamic dressing to finish.
Silverbeet salad with feta, crushed almonds and roast tomatoes. Lots of garlic, mint and spring onion in the mix as well!
Butternut squash curry with cherry tomatoes and chickpeas. Recipe coming to my website soon🧡
Pickled onions are a fridge staple for me. My rough rule of thumb is one red onion for one lemon (roughly the same size as each other). Finely slice the onion with a knife or mandolin, squeeze the lemon juice over it, a pinch of salt and a pinch of

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Keep in touch