Stephen Veigel Kitchens | Kitchen & bathroom contractor

Stephen Veigel Kitchens

Phone: 02 43 23 3171

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19.01.2022 Kitchen Make-Over for our beautiful clients in Copacabana.

17.01.2022 This is a Video our client has taken and was so lovely to share this with us of her Kitchen Make-Over.

11.01.2022 NATIONAL NUTRITION WEEK || Try for 5 is an annual campaign powered by Nutrition Australia encouraging Australians to increase their vegetable consumption to the... recommended five serves per day. The campaign launches each October during National Nutrition Week which this year runs from the 11th until the 17th of October and raises awareness about the role of food on our health. We know that having a high intake of plant foods such as fruit and vegetables is important for our health, however, sadly in Australia only 7% of adults and 5% of children are eating sufficient serves of vegetables. Here are our top tips for boosting your vegetable intake! - Do meat-free Mondays and cook a vegetarian meal - Use avocado instead of butter - Add baked beans to toast at breakfast - Grate carrot, zucchini and capsicum and add to burger patties and bolognese mince - Replace 50% of mince in bolognese dishes with lentils - Add split pea mix to soup recipes - Add chickpeas or soybeans to stir-fry dishes - Snack oven roasted chickpeas or fava beans between meals - Add a tin of four bean mix to salads - Snack on hummus and vegetable sticks - Add sauteed mushrooms, tomato and spinach to your eggs at breakfast - Serve tacos and Mexican meals with black beans - Make a green smoothie with avocado, baby spinach and frozen banana - Bulk up meals with frozen veggies - Aim for 50% of your plate at lunch and dinner to be filled with salad or vegetables - Make savoury muffins or a veggie slice with corn and grated veggies

05.01.2022 Looking for a filling and nutritious salad? Give our sweet potato and brown rice salad with a ginger dressing a go! INGREDIENTS Sala...d - 1 cup brown rice, wild rice or quinoa, rinsed - 3 small sweet potatoes, peeled and cut into cubes (can substitute for pumpkin) - 2 tablespoons extra-virgin olive oil - 1/2 cup pine nuts or walnuts - 4-5 cups baby spinach or rocket - cup crumbled feta - 2 thinly sliced green shallots Ginger dressing (this makes extra) - cup @cobramestate extra-virgin olive oil - 2 tablespoons apple cider vinegar, to taste - 2 tablespoons Dijon mustard - 1 tablespoon honey - 1 tsp soy sauce - 2 teaspoons finely grated fresh ginger - Salt and pepper INSTRUCTIONS 1/ Cook brown rice according to packet instructions. Once day place in a bowl and then in the fridge to cool 2/ Preheat oven to 180 degrees. Line a large baking tray with baking paper. Place the cubed sweet potato on the pan, drizzle with the @cobramestate extra-virgin olive oil and sprinkle with teaspoon of salt. Toss until sweet potatoes are evenly coated in olive oil oil. Arrange the sweet potatoes in a single layer (do not crowd them) and roast for 25 to 30 minutes, turning halfway, until they are caramelised on the outside and cooked through. Let the sweet potatoes cool 3/ To make the dressing, simply combine all of the ingredients in a bullet or blender. Set aside. 4/ Combine the rocket and baby spinach, brown rice and roasted sweet potatoes. 5/ Bake the pine nuts or walnuts for 3-4 minutes (be careful and watch them). Spread the nuts over the salad. Top with the crumbled feta cheese and green shallot 6/ Drizzle the dressing on top and gently toss to combine. Serve alone or as a side dish. See more