Jasmin’s Eats

Jasmin’s Eats Making cooking cool again
Sydney, Australia 🇦🇺
Free recipes below 👇🏼

04/10/2026

Yes this is me crying over spilt milk 😭

03/10/2026

Boujee on a budget ep 5 brings you not just 1, but 3 dishes all made using just ONE hot chook. Dish 1: shredded chipotle and buffalo chicken tacos Dish 2: chicken salad on a blueberry bagel (trust me on this) Dish 3: shredded bbq chicken burger with slaw and pickles Measurements will depend on how much chicken you’re using and how many you’re serving so I’m just going to list the ingredients below. Majority of the cooking is done for you so measure with your heart 🥰 Dish 1 ingredients Olive oil Red onion Salt and pepper Black beans Cumin Paprika Oregano Garlic powder Shredded chicken Chipotle in adobe Franks buffalo sauce Mini tortillas Shredded cheese To serve: Sour cream or Greek yogurt Dish 2 ingredients Shredded chicken Mayo Mustard (any will do) Celery Red grapes Almonds (any nut will do) Red onion Salt and pepper Dish 3 ingredients Slaw: Red cabbage Green cabbage Carrot Salt and pepper Mayo Greek yogurt Garlic powder Onion powder Apple c***r vinegar (just a splash) Worcestershire (just a splash) Brioche buns (or any you prefer) Shredded chicken Smokey bbq sauce Sliced pickles There was SO much left over too. Stay tuned to see how I elevate the taco filling leftovers in a vid soon xx

03/10/2026

It’s time to level up our cheese boards in 2024. Build your board around the main character, cheese of course, with sophisticated pairings that will leave your guests surprised yet amazed! Today we’re building our board with Australian Grand Dairy Award-winning cheeses, featuring a washed rind, a mature aged cheddar and a basil infused halloumi! We’re so lucky to be able to have delicious, decadent, and high quality Aussie cheese available nationwide. Oh and don’t forget to vote for my cheeseboard in Australia’s greatest cheeseboard competition for your chance to win a $1000 RIPE cheese shop voucher. Head to Australian Dairy to find out more. T&Cs apply.
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02/10/2026

Boujee on a budget ep 4 brings you fresh pan seared gnocchi with pesto for only $12.46. Call me crazy but I don’t hate store bought pesto xx Now THIS is the definition of boujee on a budget. Ingredients: 1kg brushed potato 500g ish all purpose flour Salt 2 tbsp butter or oil (or ideally 1 tbsp of each) 190g pesto Parmesan Method: 1. Preheat your oven to 180 degrees. 2. Wash your brushed potatoes before pricking them all over with a fork, giving them a drizzle of olive oil and wrapping individually in aluminium and placing into the oven to bake for 40-50 minutes or until soft (you can boil them but we want the least amount of moisture as possible but do whatever works best for you, it won’t be the end of the world) 3. Once the potatoes are super soft, take them out and allow to chill slightly. 4. Use a tea towel to hold the hot potato as you use a small knife to peel off the skins. 5. While the potato is still hot, put it through a potato ricer or use a masher to mash well. 6. Make a well in the pile of potato before adding 1/2 a cup of flour at a time until the potato is no longer sticky. The exact flour amount will depend on how much moisture is in the potato but it shouldn’t take long to bring the dough together (so don’t overwork it). 7. Seperate the dough into 4 before rolling each ball into a long even snake and cutting into your desired gnocchi size. Ensure everything is well dusted with flour (including the gnocchi). 8. Bring a large pot of water to boil and salt heavily. 9. Dust off any extra flour before placing the gnocchi into the rolling boiling water. 10. Once they float to the top, they’re ready! Immediately transfer them into a hot pan with olive oil and butter (olive oil will prevent the butter from burning) and sear on both sides until golden. 11. Add the pesto followed by some of the gnocchi water bit by bit until the sauce emulsifies, becomes almost creamy and coats the gnocchi. 12. Serve, top with freshly grated Parmesan and enjoy!

02/10/2026

My mango chicken curry recipe. One of the 75 recipes available in my cookbook! BUT because I’m so so so kind, I’ve dropped the recipe below for a lil sneak peak xx Ingredients: 30 g butter or ghee 1 brown onion, diced 1 teaspoon ground turmeric 1 teaspoon ground cumin 1 teaspoon curry powder 1 teaspoon garam masala 1 teaspoon ground coriander seeds salt 2 mangoes, skinned and deseeded 400 ml coconut cream 1 tablespoon finely chopped fresh ginger 3 garlic cloves, finely chopped 1 large red chilli, finely sliced 600 g chicken breast fillet, cut into 2.5 cm dice 285 g (1 1/2 cups) jasmine rice, washed Mint yoghurt 125 g (1/2 cup) Greek yoghurt 2 tablespoons mint sauce To finish fresh coriander, roughly chopped 1. Heat the butter or ghee in a large saucepan over medium heat and sauté the onion with the turmeric, cumin, curry powder, garam masala, coriander and a good pinch of salt and pepper for 2–3 minutes until softened and translucent. 2. Meanwhile, blitz together three-quarters of the mango and the coconut cream in a blender or food processor. Dice the remaining mango for serving. 3. Once the onion has softened, add the ginger, garlic and chilli and cook for 30-60 seconds until fragrant. 4. Add the mango and coconut puree and stir to combine. Cook the sauce for 1-2 minutes. Now is a great time to taste the sauce to ensure it’s seasoned enough. If you’re struggling to taste all of the spices, add more salt. 5. Once you’re happy with the sauce, add the diced chicken and stir it through ensuring it’s fully submerged in the liquid. Pop a lid on the pan, lower the heat to low and allow the heat of the sauce to cook the chicken until you’re ready to serve. 6. Once the chicken is cooked, taste the sauce again and season if necessary. 7. Serve with rice, flatbread and/or mint yogurt, top with fresh coriander and enjoy!

02/10/2026

Cheesy rose tteokbokki inspried the the OG Finch

01/10/2026

Elevating leftovers sometimes hits harder than the OG dish… I said what I said 😮‍💨 Sesame crusted rice paper rolls using my spring roll inspired stir fry as the filling… thanks for coming 🤝🏽

01/10/2026

Boujee on a budget ep 3 brings you my one-pot pork spring roll inspired stir fry for only $15.17! That’s under $4 a serving! Ingredients: 2 tbsp olive oil 500g pork mince 2 carrots, julienned 1 brown onion, thinly sliced 4 garlic cloves, finely chopped 1 tsp ginger, freshly grated 1/4 head cabbage, shredded Salt and pepper 1/3 cup hoisin 100g vermicelli noodles To elevate the dish: Chilli oil Sesame seeds Drizzle of sesame oil Method: 1. In a wok on medium-high heat with 1 tbsp olive oil, brown off the pork mince and season with salt and pepper. 2. Once the mince is browned, remove from the wok and transfer to a bowl. 3. In a large bowl, soak the vermicelli noodles in WARM water. 4. In the same wok we used for the mince with another tablespoon of olive oil, sauté the carrots with salt and pepper. 5. After 2 minutes, add the onions and sauté for another 2 minutes. 6. Add the garlic and ginger and cook until fragrant (I accidentally added the cabbage first in the vid, ignore that). 7. Once fragrant, add the cabbage and pop the lid on so the steam sweats down the cabbage. 8. Once the volume of the cabbage has halved, add the hoisin and pork mince and stir to combine. 9. Drain the noodles, add them to the wok and stir to combine. 10. After a few minutes in the wok, the noodles should be ready! 11. Top with garnish, serve and enjoy!

01/10/2026

It’s Clayton’s world, I’m just living in it World Boujee on a budget ep 2 brings you sweet chili McChicken burgers for only $21.75. That’s only $5.40 a burger! Inspired by the burger king himself 🍔 Ingredients: 4 brioche buns 1/4 head of ice berg lettuce, shredded Sweet chili mayo 750ml vegetable oil Chicken patties: 500g chicken mince 1 tsp garlic powder 1 tsp onion powder 1 tsp paprika 1 tsp chicken salt Salt and pepper Dry batter: 1 cup all purpose flour 1 tsp garlic powder 1 tsp onion powder 1 tsp paprika 1 tsp chicken salt Wet batter: 1 cup all purpose flour 1 tsp garlic powder 1 tsp onion powder 1 tsp paprika 1 tsp chicken salt Enough water until it turns to pancake batter consistency Method: 1. In a bowl, combine the ingredients for the chicken patties using your hands to mix well. 2. Spray a baking tray with oil before forming your patties on the tray and popping them into the freezer to chill. 3. While the patties are chilling, in one bowl, combine the ingredients for the dry batter and in another bowl, combine the ingredients for the wet batter. 4. While we’re still waiting for the patties to chill, start preheating your oil on the lowest heat possible. 5. Once the patties are chilled, coat them in the dry batter and dust off any excess flour. 6. Bring the oil up to 150 degrees. If you don’t have a thermometer, keep the heat on medium-low. When you stick a chopstick in the oil and it begins to bubble, the oil is ready. 7. Dip a patty into the wet batter, let all the excess drip off before CAREFULLY placing the patty into the hot oil AWAY from you. If you are shallow frying like I am and the patty isn’t fully submerged, use a metal spoon to baste the hot oil over the patty to ensure an even cook. 8. Flip after 2-3 minutes or until golden and crunchy. Refrain from overcrowding the pan, 1-2 patties at a time. 9. Once the patty is cooked and golden, remove from the oil onto a cooling rack to allow the excess oil to drip off. 10. Toast your buns in a pan before assembling your burgers with sweet chilli mayo, shredded lettuce, a chicken patty, more sauce and the top bun. 11. Serve and enjoy!

01/10/2026

The first ep of Boujee on a budget brings you… Spicy, creamy roasted capsicum and tomato pasta topped with burrata for only $19.77! Guys ignore how sweaty I am. I have no aircon OKAY. Don’t look at my SULA Ingredients for 4 350g rigatoni 1 large red capsicum 6 tomatoes 1 onion, halved 1 bulb of garlic 4 tbsp olive oil Salt and pepper 1 tsp chilli flakes 150ml thickened cream To serve: Burrata Chili flakes (or chili oil if you have some laying around) To elevate the pasta sauce: Freshly grated Parmesan Fresh basil leaves Method: 1. Preheat your oven to 180 degrees. 2. Cut the top off the bulb of garlic, give it a glug of olive oil and a sprinkle of salt and pepper over some tin foil and wrap it up tightly. 3. On a baking tray lined with baking paper, place your garlic, tomatoes, capsicum and onion. Drizzle with olive oil and season with salt and pepper before placing into the oven to roast for 30-40 minutes or until the veggies have charred. 4. Once cooked, allow to cool slightly before removing the skin off the capsicum. 5. Add everything into a blender, squeezing the bulbs of garlic out of the skins and blitz until smooth. 6. Pour the sauce into a pan over medium to low heat, season with salt and pepper and simmer for at least 15 minutes to allow the water in the veggies to evaporate. 7. While the sauce is reducing, bring a large pot of water to boil and salt it heavily until it tastes like the ocean. 8. Once it’s at a rolling boil, cook the pasta until al dente. 9. Once the sauce is reduced and thickened, add the chilli flakes and cream and stir to combine. 10. Once pasta is cooked, add to sauce and stir to combine. 11. Top with chili flakes (or chili oil) and burrata, serve and enjoy!

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82 The Grand Parade
Sydney, NSW
2216

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