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25.01.2022 Hi I am Ash AKA Kitchen Mumma. Let me tell you a little bit about myself. I live in regional Victoria. I am Married to Dan and a mumma to Harvey (3) and Ella (almost 1). I didn’t always enjoy cooking, I was actually a beauty therapist for almost 15 years. Due to the hours I worked I rarely cooked, and when I did, it felt like a chore. Since having kids, I developed a real passion for cooking... We love creating gourmet meals at home, often trying to replicate amazing dishes we have had in cafes and restaurants. I also love getting Harvey involved (and hopefully Ella when she is a little bit older) in the kitchen. I am a little bit obsessed with baking sourdough, but I also enjoy cooking savoury and sweets. I started this blog as a way to share delicious recipes and tips for cooking with kids. I look forward to sharing my new journey with you as Kitchen Mumma! https://www.lisanardella.com.au

21.01.2022 Introducing my mini cook, Harvey He is 3 years old and loves to help me in the kitchen. He has a great toy kitchen set up and is often cooking up loads of different cuisines in his kitchen. When he is cooking in his toy kitchen he pretends he is on a cooking show and talks the audience through what he is preparing. He loves to cook pancakes for breakfast on a weekend but is also helpful in our dinner prep. We do quite a bit of baking together, but he enjoys preparing savou...ry dishes as well. He is a bread monster and is already learning the sourdough language. Often during his quiet time in the afternoon he will sit and watch cooking shows, he is quite the fan of @justdessertsau I look forward to sharing many of our cook ups together to hopefully inspire you to involve your kids in the kitchen

21.01.2022 A cold, winter’s day calls for a delicious bowl of hot soup with fresh homemade sourdough on the side! Perfect for lunch or a light dinner! Just a little note- do not skip the cayenne pepper, it doesn’t make the soup too spicy, but gives it an incredible pop of flavour! ... Roasted Pumpkin & Capsicum Soup Ingredients 1 small butternut pumpkin, peeled & chopped 1 red capsicum, chopped 5 whole garlic cloves roasted knob of butter olive oil 1 red onion, finely chopped 1 brown onion, finely chopped 2 celery sticks, finely chopped 1 carrot, finely chopped 1/4 tsp cayenne pepper 4 cups chicken stock bay leaf To serve Pepitas (approx 3 tbsp) salt flakes Cream Crusty sourdough Method Toss the pumpkin and capsicum in olive oil and season with salt. Roast the pumpkin, capsicum and garlic in the oven for about 30-40 minutes (or until tender) at 200 C ( I roast an entire head of garlic in some oil and put the remainder in the fridge so I always have some garlic ready to go). In a large saucepan, heat the butter and oil over a medium heat before adding the onion, celery and carrot. Cook, stirring often for 5 minutes or until onions are translucent and the carrot and celery have softened. Add in the roasted pumpkin, garlic and capsicum. Stir in the cayenne pepper and chicken stock. Throw in the bay leaf, season with salt and pepper and simmer for 10 minutes. Remove the saucepan from the heat and discard the bay leaf. Using an immersion blender, blitz until smooth. Return pan low heat until ready to serve. Heat a small frying pan over medium high heat with a drizzle of olive oil, once hot add the pepitas and fry until golden and crispy. Sprinkle with salt flakes. Serve with a little splash of cream, topped with pepitas and a delicious crusty bread on the side!

19.01.2022 These are a weekend favourite in our house. It’s a great recipe to get the kids involved! Banana and Blueberry Pancakes Serves 4 1.5 cups all purpose flour... 2 tbsp sugar 2 tsp baking powder 1/2 tsp salt 1 egg, lightly beaten 1/2 cup greek yoghurt 3/4 cup milk 3 bananas, mashed 1 tsp vanilla extract 1 1/2 cups blueberries (fresh or frozen) butter to grease fry pan 1. In a large bowl, whisk together the flour, sugar, baking powder and salt, making sure its well incorporated. In a separate bowl mix the egg, yoghurt, milk, mashed bananas and vanilla extract. 2. Add the banana mixture into the dry ingredients, mix until just combined. Be careful not to over mix as it will make the pancakes chewy instead of light and fluffy. Leave the mixture to rest for 15-30 minutes (optional, often I cook them straight away because the kids get hangry!) 3. Grease a fry pan with butter and place over a low heat. Pour pancake batter into frying pan (I use a 1/4 cup to pour the mixture into the pan so I know each pancake is similar size and will cook in a similar time). Sprinkle some of the frozen blueberries on top of each pancake as it cooks. Once you start to see plenty of bubbles on top, flip and cook the second side until the golden. Continue until all batter has been used. Wipe out your pan with paper towel and grease it with fresh butter each time to prevent sticking. 4. I love to serve these with cinnamon butter, (see recipe below), maple syrup and fresh blueberries. Cinnamon Butter - seriously this stuff is delicious, especially on pancakes, banana bread and fruit loaf! 50g salted butter, room temp 1/4 tsp cinnamon 1/4 tsp vanilla extract Mash it all together and its ready to go. So easy! Don’t forget to tag #kitchenmumma if you give these a try

17.01.2022 2 little food critics testing out a new recipe I have been working on

13.01.2022 This is the first recipe in the FODMAP friendly collection! If you are not following a FODMAP diet, see notes in the comments with some minor changes to the recipe. Carrot and Orange Soup 500g carrots, roughly chopped... 5-6 thyme sprigs olive oil (use garlic infused if you are not using free fod garlic replacer) 2 potatoes, chopped into small cubes 2 oranges, zested and juiced 1 tbsp rice wine vinegar 1 litre chicken stock 1 1/2 tsp @freefodfoods garlic replacer (optional) 1 tsp @freefodfoods onion replacer (optional) salt pepper parsley (optional) 1. Preheat oven to 200 degrees Celsius. 2. Toss carrots and thyme springs in olive oil and roast in the oven for 20-25 minutes or until golden and tender. 3. Place a large saucepan over a high heat and add a drizzle of olive oil 4. Add the potatoes, carrots, orange juice, rice wine vinegar, chicken stock, garlic and onion replacer, salt and pepper. 5. Bring to the boil, then reduce heat to a simmer for 20 minutes or until vegetables are very tender. 6. Remove from heat and use an immersion blender (I use the @kitchenaidausnz hand blender) to puree the soup until its a smooth consistency (you can use a regular blender if you do not have an immersion blender, just make sure to allow the soup to cool a little before blending). 7. Serve topped with orange zest, fresh parsley and a slice of crusty sourdough (or other FODMAP friendly bread). I purchased the garlic and onion replacer from a new local store @healthy_tummies_pantry

05.01.2022 This homemade pasta is really quite simple to make and has a beautiful silky texture I use my @kitchenaidausnz pasta attachment but this can also be hand rolled (directions for hand rolling will be in the comments section) Egg Pasta- serves 4 2 cups 00 Flour (plus extra for dusting) 2 large Eggs... 1 tbsp Extra Virgin Olive Oil Splash of water 1. Place the flour on a clean bench make a deep well in the center. 2. Crack the eggs into the well, add the olive oil and whisk gently with a fork 3. Use your hands to incorporate the flour, you will need to move quickly during this step as the egg will try to escape. 4. Add in tiny splashes of cold water, and knead until the dough comes together and is no longer crumbly. Knead for about 10 minutes, the dough should feel smooth and stretchy. 5. Wrap your dough in cling wrap and place in the fridge to rest for at least 30 minutes (I often make my dough the night before) 6. After resting, remove the dough from the fridge and allow it to come up to room temperature. 7. Cut the dough into 6 pieces - this makes it easier to manage. 8. Flatten 1 piece of the dough into a rectangle. Starting on the widest setting (on the KitchenAid attachment this is setting 1), roll the dough through the rollers. Fold the dough in half and roll it again. 9. Reduce the thickness setting by one, and roll the dough through. Continue doing this at each setting until you reach level 6 or 7 (depending how thin you like your pasta). 10. Lay out the pasta sheet on to a bench dusted with flour. 11. Repeat the process with remaining dough. 12. If you have the cutter attachment roll your dough through to cut it into spaghetti or fettuccine. Tossing each lot of pasta in flour as you go to prevent them sticking (use plenty). If you are manually cutting, dust the sheets of pasta with flour and fold them like an accordion, using a sharp knife, cut the folded dough into strips, unravel the pasta and toss into flour. 13. Bring a large pot of salted water to the boil (use lots of salt! It should resemble sea water) 14. Once boiling, place your pasta in the water and cook for 2-3 minutes or until al dente 15. Serve with your favourite sauce

02.01.2022 This simple vanilla cake covered in sweet buttercream icing made a delicious smash cake for my little girl’s 1st birthday yesterday!