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Hugh & Her

@hughandher

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🌱A tribute to Hugh & a joy for Her 🌱
Just two sisters having a crack & hoping it pays for our boujee groceries 👀
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Introducing the perfect Mother’s Day breakfast, our Lemon & Blueberry Dutch Baby 🍋🫐. We used our favourite @solidteknics pan which can easily go in the oven & honestly does not stick at all 👀. Save this recipe to spoil mum (or yourself) this Mother’s Day with a fancy pan & this delicious breakfast 🫶🏼. #gift Ingredients - 3 eggs (room temperature) - 1/2 cup buttermilk (room temperature) - 1 tsp vanilla extract - 1/2 cup plain flour - 3 tbsp caster sugar - Pinch of salt - Zest of 1 lemon - 3 tbsp salted butter - 3/4 cup frozen blueberries To serve - Cream - Pure maple syrup - Extra lemon zest - Icing sugar Method 1. Preheat a fan-forced oven to 210°C. 2. In a large bowl, whisk together the eggs, buttermilk, and vanilla until smooth. 3. In a separate bowl, sift together the flour and sugar. Add the salt and lemon zest, then mix to combine. 4. Add the dry ingredients to the wet ingredients and whisk until smooth. Let the batter rest at room temperature while you prepare the pan (this helps the Dutch Baby rise). 5. Place the AUS-ION™ 30cm Frypan into preheated oven for 10 minutes to heat while the batter rests. Carefully remove the hot pan, add the butter, and swirl until melted. Scatter the blueberries evenly over the base. 6. Pour the batter over the blueberries and return the pan to the oven. Bake for 15-20 minutes, or until golden and crisp around the edges. Cook time will vary depending on your oven. We recommend checking from the 15 minute mark. 7. Remove from the oven, dust with icing sugar and serve immediately with cream, maple syrup, and extra lemon zest - enjoy! #mothersday #foodtrends #breakfastrecipes #cookware taken in Brisbane, Queensland, Australia by @hughandher
12
5 months ago
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If Hugh & Her ever launched private catering, these potatoes would be permanently on the menu 🥵. Crispy harissa roast potatoes. Creamy stracciatella. Fresh herbs. Pomegranate. It’s giving “ordered this at a restaurant and thought about it for 6 months afterwards”. Please make this. We’re begging you 😭. Ingredients - 1kg Dutch cream potatoes (washed & unpeeled) - ½ tsp baking soda - Salt - 2 tsp harissa paste - ½ tsp garlic powder - 1 tsp dried oregano - 7 tbsp extra virgin olive oil - Juice of ½ lemon - 3 large pinches salt flakes - 3 tbsp tapioca starch - 250g Stracciatella from @paesanellacheese - Handful of mint & coriander leaves - Seeds from ½ pomegranate - To serve - Extra lemon juice & salt flakes Method 1. Preheat a fan-forced oven to 220°C. 2. Bring a large pot of water to the boil. Quarter the potatoes and add them to the pot along with a generous pinch of salt and the baking soda. Reduce the heat to medium and cook for 10–15 minutes, or until fork-tender. Drain well. 3. Meanwhile, combine the harissa paste, garlic powder, oregano, lemon juice, 3 tbsp olive oil & 3 big pinches of salt flakes in a large container with a lid or a large bowl. 4. Add the drained potatoes and gently toss until evenly coated. Sprinkle over the tapioca starch and toss again until the potatoes are fully coated. 5. Pour the remaining 4 tbsp olive oil into a deep baking tray. Place it in the oven for 5–10 minutes until hot. 6. Carefully add the potatoes to the hot tray, spreading them out in a single layer and ensuring they aren’t touching. Roast for 20 minutes, then turn the potatoes and roast for a further 20 minutes, or until golden and crispy. 7. Spread the stracciatella onto a serving plate. Top with the crispy potatoes, spooning over any flavoured oil from the tray. Scatter over the mint, coriander and pomegranate seeds. 8. Finish with a squeeze of fresh lemon juice and a sprinkle of salt flakes. Serve immediately. #potatoes #potatorecipes #middleeasternfood #harissa #sidedish taken in Brisbane, Queensland, Australia by @hughandher
6
4 months ago
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We cannot stop thinking about these sweet & sour sticky lamb ribs 🥵. They are perfect tucked inside bao buns (our personal favourite) or served over a bed of fluffy white rice. We added lamb ribs to our recent @butcher_crowd delivery which both of us have been ordering ourselves for a while 🥰. We’re really passionate about ethical & high quality ingredients which @butcher_crowd is all about! Let us know in the poll below if you’d like our discount codes & we can squabble over which sister’s personal account should get the kickback 😅. Trust us - you’ll want to save this recipe for your next dinner party menu🌶️ Recipe in comments . . . . #ribs #lamb #recipe #dinneridea #falloffthebone by @hughandher
12
a year ago
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An easy breakfast for busy mornings 🍏 This Bircher Muesli takes just a few minutes to put together the night before, then it’s ready to go in the morning. It's the perfect little sweet treat, enjoy 💚 Serves 2 Ingredients • 1 cup rolled oats • 3/4 cup Coco Quench coconut milk • 4 tbsp Greek yoghurt • 1 green apple, grated • 2 tbsp apple juice • Squeeze of lemon juice • 1 tsp cinnamon • 1.5 tsp chia seeds • 1 tbsp maple syrup To serve Fresh fruit of your choice, Flaked almonds Sprinkle of cinnamon & drizzle of maple syrup Method 1. Add everything to a bowl & mix everything together until well combined. 2. Cover and place in the fridge for a minimum of 4 hours, allowing the oats and chia seeds to soften and absorb the liquid. For the best texture and flavour, leave to soak overnight. 3. Give the bircher a good stir before serving. Divide between two bowls and top with your choice of fresh fruit, flaked almonds, a sprinkle of cinnamon and a drizzle of maple syrup. Tip: If the bircher is a little too thick after soaking, stir through a splash of extra coconut milk until you reach your preferred consistency. #gifted #bircher #muesli #breakfast #mealprep by @hughandher
2
10 days ago
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This is our one pan coconut & lime chicken 🥥 It has kaffir lime leaves, golden crispy chicken and loads of fresh, zesty flavour, all made in one pan and on the table in no time. Simple, delicious and perfect for an easy dinner! Make sure you hit save so you can add this to your weekly meal plan 💚 Ingredients - 6-7 chicken thighs (skin on) - Lime (zest & juice) - 3 tbsp olive oil - 1 diced brown onion - 2 tsp grated ginger - 3 minced garlic cloves - 1 tsp chilli flakes - 1 cup basmati rice (washed) - 1/2 cup chicken stock or bone broth - 1 cup coconut milk - 1 tsp brown sugar - 1.5 tbsp fish sauce - 3 kaffir lime leaves - Salt & pepper to taste - To serve - fresh chilli, sliced shallots, lime juice & zest & toasted coconut flakes. Method 1. Preheat fan forced oven to 180 degrees Celsius. 2. Pat dry chicken thighs with paper towel. Season with salt & pepper and zest of one lime. 3. Heat olive oil in pan (that has a lid) over medium high heat. Place chicken thighs skin side down and leave undisturbed for 6 minutes until golden brown. Flip over & repeat process on remaining side. Once cooked, remove from pan & set aside. 4. Place onion, ginger, garlic & chilli flakes in pan & fry for one minute until fragrant. Add rice and toast in pan for approximately 2 minutes. 5. Pour chicken stock, coconut milk, brown sugar, fish sauce, juice of a lime & kaffir lime leaves into pan. Stir together until well combined. 6. Place chicken thighs back into pan skin side up. Cover pan with lid (or double layer or aluminium foil) and place into preheated oven. After 20 minutes remove the lid & cook for a remaining 15 minutes until the rice becomes crispy & golden on top. 7. Serve with a squeeze of fresh lime, lime zest, sliced shallots, fresh chilli & toasted coconut flakes. #onepanmeal #easydinner #dinneridea #chickenandrice #onepandinner by @hughandher
2
15 days ago
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If you’re also addicted to Bomberry (IYKYK) & are currently considering remortgaging your house to fund the habit 🥲… allow us to introduce you to Bomberry at Home. We did the maths (shocking, we know 🥵) and this homemade version costs about half the price of the store bought situation & that’s with organic raspberries. Honestly, we fear we may have just enabled ourselves. Save this for your next sweet treat 🍫🫐. Ingredients - 250g frozen organic raspberries - 250g white chocolate - 250g 70% dark chocolate - 2 tsp coconut oil - Toothpicks Method 1. Line a baking tray with baking paper and set aside. 2. Melt white chocolate with 1 tsp coconut oil over a double boiler, stirring until smooth. The coconut oil makes the chocolate a little easier to work with. 3. Pierce each raspberry with a toothpick and dip into the white chocolate until completely coated. Place on the lined tray and repeat until all the raspberries are covered. Pop in the freezer until the chocolate is firm. 4. Melt dark chocolate with the remaining 1 tsp coconut oil over a double boiler until smooth. 5. Remove the raspberries from the freezer and dip each one into the dark chocolate until completely coated. Return to the freezer until the chocolate is firm. 6. Remove the toothpicks, transfer to a glass container or jar & store in the freezer. Let them sit at room temperature for a couple of minutes before eating. The raspberry softens slightly and honestly, it’s worth the wait (trust us!). #healthydessert #easydessert #foodathome #quickdessert #chocolateraspberry taken in Brisbane, Queensland, Australia by @hughandher
6
18 days ago
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Grandma’s banana cake got a little rebrand 🍌🤎 I (Bek) have been playing around with this banana cake recipe for a while, and finally she is ready to share. It is topped with the dreamiest browned butter cream cheese icing, which honestly takes this classic to a whole new level. I can't wait for my girls, to be telling everyone that their Mum's banana cake is the best they have ever had haha ✨ Cake Ingredients - 240g plain flour - 2 tsp cinnamon - 1/2 tsp baking soda - 1 tsp baking powder - Pinch of salt - 120g salted butter - 100g caster sugar - 100g brown sugar - 2 room temp eggs - 1 tsp vanilla - 3/4 cup buttermilk (room temp) - 1 large mashed ripe banana or 2 small mashed ripe bananas Icing ingredients - 100g of softened cream cheese - 75g salted butter - 1.5 cups of icing sugar - 1 tsp vanilla Method 1. Preheat fan forced oven to 175 degrees Celsius. Line cake tin with baking paper and set aside. 2.Heat saucepan on medium heat and add all butter for the cake & icing. As the butter starts to heat, the milk solids will separate from the butter & it will start to foam. The butter should slowly brown over time. You will need to keep an eye on this as it can happen quickly. Pour into a bowl and set aside 75g and put in the fridge to solidify, making sure you get all the brown bits at the bottom of the saucepan. 3.Sift flour, cinnamon, baking soda, baking powder and a pinch of salt into a bowl and set aside. 4.In a separate bowl, add white & brown sugar, the remaining browned butter , and whisk. Place eggs, vanilla, and mashed banana into the bowl and whisk until combined. 5.Slowly pour and alternate the flour mixture and buttermilk into the bowl, and fold through until just combined, being careful not to over mix. 6. Pour the cake mixture into a lined cake tin. Place cake in a preheated oven and bake for 35-40 minutes, until a knife or skewer comes out clean. 7. Add all icing ingredients, including the refrigerated browned butter to a bowl, and beat for 2-3 minutes until combined. Once your cake is fully cooled, ice and enjoy 🍌 #bananacake #dessert #mymummadeit #homecook #cakerecipe by @hughandher
7
22 days ago
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The weather is warming up & we’re calling it, this salad is officially our new hyperfixation 🍉 If you’ve never had sumac on watermelon, allow us to introduce you to our Sumac Watermelon Salad 🥵. It’s salty, sweet, tangy & takes 5 minutes to throw together. Save this recipe & pair with protein of choice for your next quick dinner idea! #gift Ingredients - 2½ cups watermelon (diced) - Large handful fresh mint leaves - 2 heaped tsp sumac - Large pinch of salt flakes - 100g Persian feta (crumbled) - 2 tbsp extra virgin olive oil - 2 tbsp balsamic vinegar Method 1. Add the diced watermelon to a large bowl. Sprinkle over the sumac and salt flakes, then gently toss to coat. 2. Pick the mint leaves from the stems and scatter over the watermelon. 3. Crumble the feta over the top, then drizzle with the olive oil and balsamic vinegar. 4. Gently toss everything together and serve immediately. #easysalad #watermelonsalad #summersalad #quicksalad taken in Brisbane, Queensland, Australia by @hughandher
5
25 days ago
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This Lemon & Blackberry Loaf Cake 🍋🫐 is no joke. As always, @solidteknics never lets us down in the non-stick & low-tox department. We’re seriously obsessed and will tell anyone who will listen (and those who won’t 👀) about these pans. Save this one for your next baking day! ❤️ #gift Ingredients Loaf - 1½ cups plain flour - 1 tsp baking powder - ½ tsp bicarb soda - Pinch of salt - 120g salted butter (melted) - ¾ cup granulated sugar - Zest of 1 lemon - 1 tsp vanilla bean paste - 2 eggs - 5 tbsp plain Greek yoghurt - Juice of 1 lemon - 1 cup fresh or frozen blackberries - 1 tbsp plain flour (for coating the blackberries) - 20g softened butter (for greasing the tin) Mascarpone icing - 250g mascarpone - 1 cup icing sugar - 1–2 tbsp lemon juice (to taste) - 1 tsp vanilla bean paste Method 1. Preheat a fan-forced oven to 175°C. Grease @solidteknics loaf tin with the softened butter. 2. Add the flour, baking powder, bicarb oda and salt to a bowl. Whisk to combine and set aside. 3. In a separate large bowl, add the sugar and lemon zest. Rub the zest into the sugar with your fingers until fragrant. Add the melted butter and whisk until combined. 4. Add the vanilla, eggs and Greek yoghurt and whisk until smooth. Stir through the lemon juice. 5. Gently fold the dry ingredients into the wet mixture until just combined. Avoid overmixing. 6. Toss the blackberries with 1 tbsp of flour, then gently fold them through the batter. If using frozen blackberries, add them straight from the freezer rather than thawing first. 7. Pour the batter into the prepared loaf tin and smooth the top. Bake for 45–50 minutes, or until a skewer or knife inserted into the centre comes out clean. The timing may vary depending on your oven, so it’s best to keep an eye on it. Allow the loaf to cool completely in the tin before removing. 8. To make the icing, add the mascarpone, icing sugar, lemon juice and vanilla bean paste to a bowl. Beat until smooth and creamy. Start with 1 tbsp of lemon juice and add more if you prefer a stronger lemon flavour. 9. Spread the mascarpone icing over the cooled loaf and finish with extra blackberries and a little lemon zest. #loafcake by @hughandher
10
a month ago
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We’ll put tahini in just about anything, so naturally it was only a matter of time before it made its way into a Tahini Crunch Slice 🤌🏼. Sweet, salty, crunchy and ridiculously easy to throw together. Basically our ideal work snack, assuming we don’t eat the entire batch before it makes it to the office 🫠 . Save this recipe if you too are tahini obsessed! Ingredients - ½ cup tahini - 4 tbsp @marketorganics.com.au honey - 2 tbsp coconut oil (melted) - 1 tsp vanilla extract - 2 cups soy or whey protein crisps - Pinch of salt - Salt flakes (to finish) Method 1. Add the tahini, honey, coconut oil, vanilla and a pinch of salt to a bowl. Mix until smooth and well combined. 2. Add the protein crisps and gently stir until evenly coated in the tahini mixture. 3. Line a loaf tin with baking paper. Transfer the mixture to the tin and press down firmly into an even layer. 4. Sprinkle with salt flakes, then freeze for 1-2 hours, or until firm. Slice into pieces, store & enjoy straight from the freezer. #tahini #highproteinsnack #healthysweets #healthysnacks #sweettreat taken in Brisbane, Queensland, Australia by @hughandher
6
a month ago
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Spring is springing, the salads are salad-ing, and our love for anchovies remains completely unreasonable. That salty, savoury hit is everything for us. With the weather warming up salads are tasting so good right now. This Caesar salad is fresh, crisp and exactly what we’re craving 🥬 Enjoy 💚 Ingredients Salad • 1 chicken breast, sliced in half horizontally • 4 rashers nitrate-free streaky bacon, chopped into pieces •Lettuce, chopped to fill your bowl • 1 cup grated Parmesan • 2 jammy eggs Croutons • 2 slices day-old bread, cut into cubes • Olive oil • Salt and pepper • Grated Parmesan Caesar Dressing • 2–5 anchovies, depending on taste • 1 garlic clove, minced • 1 tsp Dijon mustard • 1 tsp Worcestershire sauce • Juice of ½ lemon • 1 large egg yolk (2 yolks if eggs are smaller) • Salt and pepper, to taste • A dash of olive oil • ¼ cup grated Parmesan Method 1. Croutons: Preheat oven to 200°C and line a baking tray. Toss bread cubes with olive oil, salt, pepper and Parmesan. Spread on the tray and bake for 10–15 minutes, turning regularly and checking they don’t burn. Set aside. 2. Bacon: Fry chopped bacon in a pan until crispy. Drain on paper towel. 3. Chicken: Slice chicken breast in half horizontally. Season with salt and pepper and cook in a little olive oil over medium heat for 4–5 minutes each side, or until cooked through. 4. Eggs: Bring water to the boil and carefully add the eggs. Cook for 7–8 minutes for jammy yolks. Transfer straight into an ice bath, then peel and halve. 5. Dressing: Add anchovies, garlic, Dijon, Worcestershire sauce, lemon juice, egg yolk, salt and pepper to a bowl. Whisk together, then slowly add a dash of olive oil while whisking. Add Parmesan and whisk again. 6. Assemble: Add chopped lettuce to a large bowl and toss with the dressing. Add the chicken, bacon, croutons and Parmesan and toss again. Top with the jammy eggs and serve. Season with salt and pepper. #gift #saladrecipe #caesarsalad #lunchideas #salad by @hughandher
9
a month ago
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Spring is just around the corner & we’re celebrating with this Spring Tomato Pasta 🌱🍅. This is the kind of dish that lets all that seasonal goodness shine. It’s jammy, zesty & of course loaded with Parmesan. Save this recipe for when the weather warms up 🍝 #gift Ingredients (Serves 3-4) - 100g nitrate-free bacon (diced) - 2 large garlic cloves (finely diced) - 1 leek - 1 tbsp salted butter - 350g cherry tomatoes - 4 @stockmerchant anchovies - 360g @pastabah bucatini - Zest and juice of ½ lemon - Large handful of @symonsorganicdairy parmesan - Large handful of parsley (finely chopped) - ½ - 1 cup pasta water - @grampiansoliveco olive oil - Salt & pepper To serve - Extra Parmesan - Parsley - Olive oil - Salt flakes - Lemon juice Method 1. Heat a large frypan over medium high heat. Add a drizzle of olive oil and fry the bacon until golden and beginning to caramelise. Thinly slice & wash the white part of the leek & add to the pan along with butter, garlic & pinch of salt. Cook until the leek has softened and become jammy. 2. Add the anchovies and stir through until they dissolve into the leek mixture. Add the cherry tomatoes and cook until they begin to blister and soften, using the back of a spoon to gently crush them and release their juices. Add the lemon zest and juice and stir to combine. 3. Cook bucatini for 3 minutes according to the packet instructions until al dente. Before draining, reserve 1 cup of pasta water. 4. Add the drained pasta and Parmesan to the pan, along with ½ cup of pasta water. Toss well until the sauce becomes glossy, jammy and emulsified. Add more pasta water as needed until you reach your desired consistency. 5. Stir through the parsley and season with salt and pepper to taste. Serve topped with extra Parmesan, parsley, a drizzle of olive oil, salt flakes and a squeeze of lemon. Enjoy! #springrecipes #pasta #freshproduce #farmtofork taken in Gold Coast, Queensland by @hughandher
12
2 months ago
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