Tag Archives: thyme

Baked Ricotta With Oregano

This is a great gluten free alternative to quiche and savoury tarts.

If you don’t have Pecorino Romano, a sheeps milk hard cheese, Parmesan works brilliantly too and the oregano can be swapped with fresh thyme.

Serves 4-6.


750g smooth soft ricotta

4 eggs, beaten

150g Pecorino Romano, finely grated

12 oregano sprigs, leaves picked and roughly chopped

Freshly ground pepper


Preheat the oven to 200 degrees Centigrade.

Grease a 21cm side sprung loose bottomed cake tin. Line the base and sides with baking parchment, make sure that you have an overlap on the base to ensure nothing can leak out.

In a large bowl whisk all of the ingredients reserving a little cheese and oregano to top the ricotta.

Spoon the ricotta mixture into the prepared tin, smooth out the top and then sprinkle over the reserved cheese and oregano.

Place the cake tin on a baking sheet and slide into the oven. Bake for 30 minutes and then turn the oven down to 160 degrees Centigrade and bake for a further 15-20minutes until the ricotta is golden and set. 

Allow to cool a little in the tin before gently loosening the sides and pulling off the baking parchment.

Spice Rack Chicken


This is a super quick spice rub that really packs a punch.

I have baked this in the oven but the chicken barbecues extremely well too, just turn regularly and baste with the remaining marinade.

Serves 6.


1.4kg chicken, cut into 12 pieces

75mls olive oil

1 teaspoon paprika

4 teaspoons smoked paprika

1 teaspoon onion powder

1/2 teaspoon garlic powder

4 teaspoons dried oregano

1 teaspoon dried thyme

1/2 teaspoon cayenne pepper

salt and pepper


Combine all of the ingredients in a bowl and allow to marinade for 2-24 hours.

Preheat the oven to 190 degrees Centigrade. Line a baking tray with baking parchment.

Spread the chicken pieces out on the tray with the skin side upwards.

Bake in the oven for 40-45 minutes, baste a couple of times during the baking time.

Remove from the oven and allow to rest for 5-10 minutes before serving.

Cajun Salmon


Golly gosh!

This will really knock your socks off!

This is a fab way to make three salmon fillets feed 4-6 people depending on your sides, we have this with a quinoa salad to fill the boys up!

I make a salad base of mixed leaves, avocado slices, coriander and I finish the salmon off with a squeeze of lime juice. By breaking the fillets up it goes so much further in our house!

You can make this ahead of time and just let the salmon sit in the fridge in the rub and leftovers make brilliant sandwich fillings.


3 large skinless salmon fillets, around 700g

2 tablespoons smoked paprika

1 tablespoon sweet paprika

1/4 teaspoon ground cayenne pepper

1/2 teaspoon onion powder

1/4 teaspoon garlic powder

1 tablespoon dried oregano

1/2 teaspoon dried thyme leaves

salt and pepper


Preheat the oven to 200 degrees Centigrade, line a baking sheet with baking parchment.

Wash and pat dry the salmon, check for bones and I like to remove the fatty underside too.

Combine the herbs, spices and salt on a plate.

Turn each salmon fillet over in the spice mix until thoroughly coated, place on the baking sheet and repeat.

Bake in the oven for 7-10 minutes depending on thickness.

Baked Brie With Sundried Tomatoes and Garlic


Got some leftover Brie?

We don’t often but I’ve now started buying it by the kilo, the boys can eat their body weight in cheese! This uses the last few slices up and we have it as a dip with some carrot sticks.

The sundried tomatoes that I have used here are the dry ones with no oil, if you are using the ones in oil, just use a a little of the jar oil instead of the extra olive oil in the recipes.

If you can get a hold of the dry tomatoes give them a try, I happily eat them straight out o the packet, the flavour is amazingly intense!!!

Serves 4 as a dip.


250g Brie

8 Sundried tomato halves

few sprigs of fresh thyme

1 garlic clove, very finely sliced

1-2 teaspoons olive oil

freshly ground pepper


Preheat the oven to 200 degrees Centigrade.

Cut the Brie into thick slices and lay in your oven proof dishes.

Roughly dice the tomatoes and divide between the two dishes.

Sprinkle over the thyme and garlic, drizzle over a wee bit o oil and season with pepper.

Bake in the oven for 10-15 minutes until the cheese is gooey!

Serve immediately.

Baked Brie With Potato and Fresh Herbs.


Clearly not the healthiest of dips but it is one of the tastiest, even if I say so myself!

I have baked Brie before on the blog, a 250g whole Brie, infused with thyme and garlic, this mixes it up a little as I bought a 750g log of triple cream Brie recently and didn’t want to waste any of it.

Each little tapas dish of Brie serves 2 as a nibble but to be honest, one of the boys and I polished these off for lunch, I used sliced green apples to scoop out the yumminess and he used crackers.

For a gluten free serve use GF crackers or sliced apple, my favourite.

Serves 2-4.


2 x 100g slices of barrel Brie

150g potato, peeled and grated

1 teaspoon chopped fresh herbs, I use parsley and thyme

Salt and pepper


Preheat the oven to 200 degrees Centigrade.

Take two oven proof dishes that will fit your sliced Brie comfortably.

Lay the Brie in the centre.

Rinse the grated potatoes and dry on a tea towel.

Spread the potatoes over and around the Brie.

Sprinkle the herbs over the potatoes and season well with pepper and just a little salt.

Bake in the oven for 10-15 mins until the potato is cooked and crispy and the Brie has melted. Serve in the oven proof dishes.

Chicken Fajitas


Fajitas are a fantastic quick meal, I make my gluten free corn tortillas, recipe in the blog, to wrap the meat in, along with lettuce, capsicum, and a few slices of jalapeño chilli.


4 large skinless chicken breats, cut into thin strips

2 limes

4 teaspoons dried oregano

4 teaspoons smoked paprika

2 teaspoons dried thyme

1 teaspoon chipotle chilli powder

2 jalapeño chillies, finely diced

2 tablespoons olive oil

2 red onions, sliced


Combine the chicken, lime zest and juice, oregano, smoked paprika, thyme, chipotle, jalapeño and oil in a ziplock bag.

Set aside for 4 hours in the fridge.

Heat a large frying pan over high heat.

Tip the chicken and marinade into the hot pan along with the onion slices.

Cook over high heat until the chicken is cooked through and coloured a little.

Serve with wraps.

Italian Meatballs with Red Onion and Balsamic Sauce


Super easy meatballs, six ingredients plus some polenta and you have a delicious gluten free dinner.

I buy the sausages from my butcher, normally his mild Italian sausages, you want a really meaty sausage with no fillers and certainly gluten free for me!

Serves 6-8.


1kg Italian style pork sausages

few sprigs of thyme

60mls olive oil

4 large red onions, sliced thinly

100mls balsamic vinegar

350mls water


Remove the sausage skins and form the sausages into balls, 25-30 depending on size.

Set aside in the fridge.

Using a large frying pan with a lid, heat 40mls of the oil and fry the onions until really soft, around 30mins.

Remove the onions from the pan, set aside on a plate.

Heat the remaining oil over a high heat and add the meatballs  fry for around 10mins, turning regularly until beginning to brown.

Remove the thyme leaves and add to the pan, cook for 1 minute.

Return the onions to the pan and pour over the balsamic vinegar and water.

Cook for around 25mins, covered and then uncover and reduce the sauce for around 10mins.

Serve over polenta or pasta.

Rich and Creamy Baked Ricotta with Thyme


Now, I know this doesn’t look too tempting! However, it is delicious and reminds me of nursery style comfort food.

A great way to use up leftover egg yolks, mine are from making my meringues, recipe in the blog, this can be made a day ahead and sits quite happily in the fridge in the loaf tin with some plastic wrap over it. Serve at room temperature.

Serves 4-6, lovely with a salad and garlicky potatoes, recipe is in the blog too.


10g butter, melted

500g fresh traditional ricotta

2 eggs

4 egg yolks

100mls whipping cream

1 tablespoon fresh thyme leaves, chopped

1/4 teaspoon freshly grated nutmeg

200g Parmesan cheese, finely grated

salt and pepper


Preheat the oven to 150 degrees Centigrade.

Grease a 1litre loaf tin with melted butter.

In a large bowl, whisk the ricotta, eggs and yolk.

Add the cream, thyme, nutmeg, cheese and seasoning and stir well with a spoon.

Pour into the prpared loaf tin.

Fill a roasting pan with water until one third full, place the loaf tin in the centre, ensure the water comes half way up the sides, add a little more if needed.

Place carefully in the oven and bake for 45-50mins until set and a little coloured on top.

Set aside and allow to cool to room temperature before slicing or popping into the fridge for the following day.

Baked Brie With Thyme and Garlic


This isn’t really a recipe, it’s too simple for that but boy, it’s tasty!

Served with a few crunchy vegetables, fresh bread and gluten free crackers this is a treat and makes a lovely light lunch to share!

I don’t always use garlic as it can overpower a really good cheese but it’s up to your personal choice, the boys love it either way and it’s a great way to get them eating raw vegetables.


a small wheel of Brie, 200-250g

a few sprigs of thyme

1 clove of garlic, very finely sliced


Preheat the oven to 180 degrees Centigrade.

Make small incisions into the top of the Brie.

Gently push a few thyme leaves through and a slice of garlic.

Wrap in baking parchment with the pierced top uppermost.

Wrap in foil, again with the top uppermost.

Place directly on the oven shelf.

Bake for 15mins.

Very carefully, remove the foil. Open the baking parchment, trim any excess paper and place on your serving dish.

Serve with carrot sticks, capsicum strips, apple slices, cucumber sticks, figs, really anything you like eating with cheese.