Subscribe:

Receive a FREE Ebook with 10 of my favourite recipes!

Skip to primary navigation
Skip to main content
Skip to primary sidebar

Family meals and baking

Home
recipes
A-Z Recipes
Shop – Ebooks
Blog
About
Search

My account

Login

Username or email address *

Password *

Remember me

Lost your password?

0 Shares

Primary Sidebar

WELCOME

Thanks for visiting VJ cooks!

I hope you enjoy my website and find some inspiring recipes and ideas. I’m Vanya and I live in beautiful Taupo, New Zealand with my husband, two young sons and Golden Retriever.
I love cooking, baking, sharing recipes and of course eating.

Follow Me

Ebook subscription & membership

Never miss a recipe + FREE Ebook with my 10 favourite family recipes!

First Name

Email address:

Leave this field empty if you're human:

Search

Check out my Facebook page

Check out my Facebook page

COUNTDOWN CORNER RECIPES

INSTAGRAM

vj_cooks

(AD) BBQ chicken salad 🥗 I love cooking chicke

(AD) BBQ chicken salad 🥗
I love cooking chicken on the barbecue, it gives it such a great smoky flavour.
Have you had your BBQ out yet this year?
I was sent a twin grill portable BBQ from Ziegler & Brown to try out. It was super easy to put together, started up straight away and cooked the chicken to perfection 👌🏼#winning @ziggybbq_nz #gifted #ziggygrill

🍋Lime & coconut cake🥥 Can you get your hand

✨Archie is 7✨ My sweet, fun and kind little bo

✨Archie is 7✨
My sweet, fun and kind little boy is 7 🥰

AD - To change up my morning brunch I made one of

AD - To change up my morning brunch I made one of these 5 minute breakfast burritos filled with egg, cheese and @edgellau Snack Time Beans.
The Chilli and Olive Oil flavour of the red kidney beans are a great way to add some delicious spice and protein to your breakfast or lunch.
Plus they are super convenient if you are on the go.
🌯🌶
To make a #breakfastburrito whisk 2 eggs with salt and pepper. Cook in a non-stick frying pan and after a minute place a tortilla on top of the eggs. Once they are cooked, flip the tortilla and add cheese and beans on top. When everything is hot and the tortilla is crispy, wrap it up and serve immediately.

@edgellau #EdgellSnackTime #PlantBased

🍋Sticky Lemon Chicken 🍋 This recipe is so de

✨100K likes on Facebook✨ Sometimes you just ha

✨100K likes on Facebook✨
Sometimes you just have to celebrate the wins 🥳
Plus any excuse for cake and champagne 🥂🎂

✨Lolly slice✨ A little bit of deliciousness fo

AD - ✨GIVEAWAY - CLOSED✨ I’ve teamed up with

AD - ✨GIVEAWAY - CLOSED✨ I’ve teamed up with @sosweetproduce to bring you this delicious salad, perfect for spring and the warmer weather.
These super sweet parsnips and carrots are grown in Southland and are delicious roasted in this fresh salad.
Hope you enjoy this easy recipe that is packed full of flavour.
@sosweetproduce has also given me 2 x $50 vouchers from @countdown_nz to giveaway to two lucky followers!

To enter give @sosweetproduce a follow and tell me in the comments below your favourite way to eat parsnips or carrots? 🥕

#SoSweet #Parsnips #carrots #SouthlandProduce #sponsored

Roasted carrot and parsnip salad with haloumi and chorizo

3 carrots
3 parsnips
3 Tbsp olive oil
1 tsp ground cumin
1 tsp paprika

Dressing:
1/4 cup olive oil
1/4 cup fresh orange juice
2 tsp honey
1 Tbsp wholegrain mustard
1 Tbsp apple cider vinegar
Salt and Pepper

Salad:
200g haloumi, sliced
100g rocket leaves
1/4 cup pinenuts, roasted
150g chorizo, sliced

1. Pre-heat oven to 200°C fanbake.
2. Peel then slice carrots and parsnips into 1 cm thick slices.
3. Mix together olive oil, paprika and cumin then season well with salt and pepper.
4. Coat the carrot and parsnip slices in the olive oil mix then spread out on a lined baking tray.
5. Bake for 30 minutes until the carrots and parsnips are golden and cooked through, turning once during cooking.
6. Whisk together all of the ingredients for the dressing. Chill in the fridge until ready to serve.
7. Pan fry haloumi and chorizo few minutes on each side until golden, cut haloumi in to bite-size pieces.
8. In a large serving dish spread out the rocket, add the roasted carrots and parsnips, top with haloumi, pinenuts and chorizo.
9. Pour over dressing just before serving.

✨Passionfruit Slice✨ This one of the most popu

Load More... Follow on Instagram

Copyright © 2020
Privacy Policy