Gem In The Kitchen

Gem In The Kitchen Aussie mum in the kitchen. Easy meals & sweet treats. No stress. Just good food.

25/08/2026

These Maple Butter Green Beans are proof that a simple side can still bring plenty of flavour to the table. 🫛✨

Fresh green beans tossed in a buttery maple, garlic and Dijon glaze with just the right amount of sweetness. They’re the kind of side dish that makes you want to go back for another scoop!

Recipe below 👇

Save this one for your next dinner, and don’t forget to like & follow for more recipes from Gem In The Kitchen. ❤️

MAPLE BUTTER GREEN BEANS

INGREDIENTS
500g Green Beans, trimmed
40g Butter
1 tbsp Maple Syrup
1 Garlic Clove, finely minced
1 tsp Dijon Mustard
½ tsp Sea Salt Flakes
¼ tsp Cracked Black Pepper
1 tsp Dried Parsley

METHOD
1. Bring a large saucepan of water to the boil. Add the green beans and cook for 3–4 minutes until bright green and just tender. Drain immediately and set aside.
2. Melt the butter in a large frying pan over medium heat. Add the garlic and cook for 30 seconds until fragrant.
3. Stir through the maple syrup, mustard, salt, pepper and parsley and cook for 1 minute until the mixture is bubbling gently.
4. Add the drained green beans and toss thoroughly to coat in the maple butter.
5. Transfer to a serving dish and serve immediately.

24/08/2026

These Chicken Parmigiana Meatballs are the ultimate comfort food! 🧀🍅

Juicy chicken meatballs stuffed with melty mozzarella, nestled in a rich tomato sauce, topped with ham, more mozzarella and Parmesan, then baked until bubbling and golden. 🤤

Serve them with a fresh garden salad and hot, crispy chips for the ultimate family dinner!

Recipe below 👇

If you make them, I’d love to see it! Tag me in your creations ❤️

Don’t forget to like and follow for more easy, family-friendly recipes from Gem in the Kitchen!

CHICKEN PARMIGIANA MEATBALLS

INGREDIENTS
500g Chicken Mince
1 cup Panko Crumbs
1 Egg
2 tbsp Parmesan, finely grated
2 tsp Garlic, minced
2 tsp Dried Parsley
1 tsp Dried Italian Herbs
1 tsp Onion Powder
1½ tsp Sea Salt Flakes
1 tsp Cracked Black Pepper
150g Mozzarella, cut into small cubes
2 tbsp Extra Virgin Olive Oil
700ml Passata
1 tsp Dried Oregano
2 tsp Raw Sugar
100g Ham, cut into strips
100g Mozzarella, grated
30g Parmesan, grated
Fresh basil, to serve
Garden Salad, to serve
Chips, to serve

METHOD
1. Preheat the oven to 180°C.
2. Place the chicken mince, breadcrumbs, egg, garlic, parmesan, parsley, Italian herbs, onion powder, ½ tsp salt and ½ tsp pepper in a large bowl. Mix gently with your hands until just combined.
3. Divide the mixture into 16 portions. Flatten each portion slightly, place a cube of mozzarella in the centre and carefully shape the chicken mixture around it, ensuring the cheese is completely enclosed, then roll into a meatball.
4. Heat the olive oil in a large ovenproof pan over medium-high heat. Add the meatballs and cook for 2–3 minutes on each side until lightly golden.
5. Pour the passata around the meatballs. Stir the oregano and sugar into the sauce and season with remaining salt and pepper. Bring to a gentle simmer.
6. Remove from heat and drape a strip of ham over each meatball then sprinkle with mozzarella and parmesan.
7. Transfer the pan to the oven and bake for 15–18 minutes, or until the chicken is completely cooked through and the cheese is bubbling and golden.
8. Rest for 5 minutes before scattering with fresh basil and serving with salad and hot chips.

23/08/2026

Korean BBQ Beef Bowls 🥩🥢

Tender slices of beef coated in a sweet, savoury and slightly spicy Korean BBQ marinade, then quickly seared until beautifully caramelised. Served over fluffy jasmine rice with fresh cucumber, spring onion and sesame seeds. 🤤

It’s seriously easy, packed with flavour and makes the perfect family dinner when you want something a little different!

RECIPE BELOW 👇

Save this one for your next dinner, give it a like if you love an easy recipe and follow for more delicious family-friendly meals! ❤️

KOREAN BBQ BEEF BOWLS

INGREDIENTS
600g Eye Fillet, thinly sliced
1 tbsp Vegetable Oil
4 cups Jasmine Rice, cooked
1 Lebanese Cucumber, finely diced
3 Spring Onions, thinly sliced
1 tbsp Sesame Seeds

MARINADE INGREDIENTS
¼ cup Soy Sauce
2 tbsp Brown Sugar
1 tbsp Sesame Oil
1 tbsp Rice Wine Vinegar
1 tbsp Ginger, minced
1 tbsp Garlic, minced
1 tsp Gochujang
1 tsp Cornflour

METHOD
1. Combine the soy sauce, brown sugar, sesame oil, rice wine vinegar, ginger, garlic, gochujang and cornflour in a bowl. Whisk until the sugar has dissolved and the cornflour is completely incorporated.
2. Add the sliced beef and toss thoroughly to coat. Cover and refrigerate for at least 30 minutes.
3. Prepare the jasmine rice according to the packet instructions.
4. Meanwhile, heat the vegetable oil in a large frying pan or wok over high heat. Remove the beef from the marinade, allowing any excess to drip off, and add it to the hot pan. Cook in batches if necessary so the beef sears rather than steams.
5. Cook for 2–3 minutes, tossing frequently, until the beef is caramelised around the edges and cooked through. Pour in any remaining marinade during the final minute of cooking and toss until it bubbles and thickens around the beef.
6. Divide the rice between four bowls. Top with the Korean BBQ beef, cucumber and spring onion. Finish with sesame seeds and serve immediately.

23/08/2026

And with that, Spectacular Soup Week has officially come to an end! 🥹🍲

We’re finishing with a big bowl of hearty, comforting goodness! 🥣 Packed with tender chicken, loads of veggies, cheesy ravioli and a beautiful basil pesto flavour, this is the kind of soup that feels like a complete meal.

And honestly, who says soup has to be boring? 😍

Recipe below 👇

Now the big question, what will next month’s Feast Week be? 👀

Like this reel and follow so you don’t miss what’s coming next!

CHICKEN, VEGETABLE & PESTO RAVIOLI SOUP

INGREDIENTS
500g Chicken Breast, 1cm dice
200g Latina Kids Vegetable & Cheese Ravioli
1 Onion, diced
1 Celery Stalk, diced
½ bunch Spinach, roughly chopped
1kg Potatoes, peeled and diced
1 large Zucchini, diced
250g Green Beans, trimmed and halved
2 Garlic Cloves, minced
1 tbsp Extra Virgin Olive Oil
2 tbsp Basil Pesto
6 cups Vegetable Stock
1 tsp Sea Salt Flakes
½ tsp Cracked Black Pepper
½ cup Grated Parmesan, to serve

METHOD
1. Heat the olive oil in a large saucepan over medium-high heat. Add the onion, celery, garlic and pesto and sauté for 5 minutes, stirring occasionally, until the vegetables are softened and translucent.
2. Pour in the stock and bring to a boil. Cook for 3–4 minutes.
3. Add the potato, zucchini, green beans, salt and pepper. Bring back to a boil, then reduce the heat to low and simmer for 12-15 minutes, or until the vegetables are just tender.
4. Meanwhile, bring a separate pot of salted water to the boil. Cook the ravioli according to the packet directions. Drain and set aside.
5. Add the spinach and chicken to the soup. Simmer for 8–10 minutes, or until the chicken is cooked through, spinach has wilted and vegetables are tender.
6. Gently fold through the ravioli and simmer for 1–2 minutes, until heated through.
7. Divide the soup between serving bowls, top with grated parmesan and serve immediately.

21/08/2026

Velvety, hearty and packed with flavour, this is the kind of soup that makes you want to curl up with a big bowl. The crispy bacon on top takes it to another level, but you can easily leave it off for a delicious vegetarian option. 💚

Recipe below 👇

Save this one for the next chilly day, then like & follow for more delicious recipes from Gem In The Kitchen!

POTATO, LEEK & BACON SOUP

INGREDIENTS
200g Short Cut Bacon, finely diced
1 tbsp Olive Oil
2 Leeks, sliced
1 Onion, diced
2 tsp Garlic, minced
1kg Potatoes, peeled and roughly diced
4 cups Vegetable Stock
250ml Thickened Cream
1 tsp Dried Thyme
1 tsp Sea Salt Flakes
½ tsp Cracked Black Pepper
2 tbsp Chives, finely chopped, to serve

METHOD
1. Heat the olive oil in a large saucepan over medium heat. Add the leek and onion and cook for 6–8 minutes, stirring occasionally, until softened but not browned.
2. Add the garlic, thyme, salt and pepper and cook for a further minute until fragrant.
3. Add the potatoes and stock. Bring to the boil, then reduce the heat and simmer for 20–25 minutes, or until the potatoes are tender.
4. Meanwhile, cook the bacon in a separate pan over medium heat for 5–7 minutes, stirring occasionally, until golden and crisp. Transfer to a plate lined with paper towel and set aside.
5. Remove the soup from the heat. Using a stick blender, blend until smooth and velvety. Stir through the cream and return the soup to low heat for 2–3 minutes.
6. Ladle the soup into bowls and top with crispy bacon and chives.

20/08/2026

There’s nothing better than a big bowl of homemade Chicken Noodle Soup on a chilly night! 🍲❤️

Packed with tender chicken, vegetables and noodles in a delicious, comforting broth, this is an easy family dinner that everyone will love.

Simple ingredients, minimal fuss and plenty of flavour, exactly the kind of recipe I love!

RECIPE BELOW 👇

Save this recipe for the next time you’re craving something warm and comforting, and don’t forget to like and follow for more easy family-friendly recipes! ❤️

CHICKEN NOODLE SOUP

INGREDIENTS
2 tbsp Extra Virgin Olive Oil
1 Onion, diced
3 Carrots, diced
4 Celery Stalks, including leaves, diced
1 tbsp Garlic, minced
2 tbsp Parsley, roughly chopped
8 cups Chicken Stock
600g Chicken Breast
250g Vermicelli Noodl
1 tsp Sea Salt Flakes
½ tsp Cracked Black Pepper

METHOD
1. Heat the olive oil in a large saucepan over medium heat. Add the onion, carrot and celery and cook for 5–6 minutes, stirring occasionally, until the vegetables begin to soften. Add the garlic and cook for a further minute until fragrant.
2. Pour in the chicken stock and bring to a gentle simmer.
3. Add the chicken breasts, salt and pepper to the broth and simmer gently for 15–18 minutes, or until the chicken is cooked through. Remove the chicken from the pot and set aside.
4. While the chicken rests, bring the broth back to a gentle simmer and add the noodles. Cook according to the packet instructions until just tender.
5. Shred the chicken using two forks and return it to the pot and simmer for 2–3 minutes.

19/08/2026

This one is extra special to me. ❤️

Growing up, this was my absolute favourite meal. My family always called it Polpettini Zoupa, and no matter what kind of day we’d had, a big bowl of this soup always made everything feel better. Now I get to make it for my own family, and I hope it becomes a favourite in yours too.

The recipe is below, so save it for a chilly night, give it a try, and let me know what you think. If you love simple, family-friendly recipes, don’t forget to like and follow for more! 🥣✨

ITALIAN WEDDING SOUP

MEATBALL INGREDIENTS
500g Chicken Mince
¾ cup Breadcrumbs
100g Parmesan, finely grated
1 Egg
⅓ cup Parsley, finely chopped
1 tsp Sea Salt Flakes
½ tsp Cracked Black Pepper

SOUP INGREDIENTS
1 tbsp Extra Virgin Olive Oil
1 Onion, diced
3 Carrots, diced
4 Celery Stalks, diced
1 tbsp Garlic, minced
10 cups Chicken Stock
1½ tsp Sea Salt Flakes
1 tsp Cracked Black Pepper
1 cup Stelline Pasta
⅓ cup Parsley Leaves
Grated Parmesan, to serve

METHOD
1. In a large bowl, combine the chicken mince, breadcrumbs, parmesan, egg, parsley, salt and pepper. Mix until well combined, then roll into teaspoon-sized meatballs, approximately 1.5cm in diameter.
2. Heat the olive oil in a large saucepan over medium heat. Add the onion, carrot and celery, and cook for 6–8 minutes, stirring occasionally, until softened.
3. Stir through the garlic and cook for a further 1 minute, or until fragrant.
4. Pour in the chicken stock and season with the salt and pepper. Bring to a gentle boil.
5. Carefully add the meatballs to the simmering stock. Reduce the heat to a gentle simmer and cook for 20 minutes, or until the meatballs are cooked through.
6. Stir in the stelline pasta and parsley leaves. Cook for a further 8–10 minutes, or until the pasta is al dente.
7. Ladle the soup into serving bowls and finish with plenty of grated parmesan. Serve with crusty bread, if desired.

18/08/2026

Nothing beats a big bowl of homemade Minestrone on a cold day! 🥣 Packed with colourful vegetables, cannellini beans and pasta in a rich tomato broth, it’s hearty, wholesome and guaranteed to warm you from the inside out.

Recipe below 👇 Save this one for your next cosy dinner!

If you love easy, family-friendly recipes, don’t forget to like this post and hit follow for more delicious meals every day. ❤️

MINESTRONE

INGREDIENTS
1 tbsp Extra Virgin Olive Oil
1 Onion, diced
2 Carrots, diced
3 Celery Stalks, diced
2 Zucchini, diced
2 tsp Garlic, minced
800g Diced Tomatoes
800g Cannellini Beans, drained and rinsed
6 cups Vegetable Stock
2 tsp Italian Herbs
150g Ditalini Pasta
1 tsp Sea Salt Flakes
¼ tsp Cracked Black Pepper
Grated Parmesan, to serve
Crusty Bread, to serve

METHOD
1. Heat the olive oil in a large pot over medium heat. Add the onion, carrots and celery, then cook for 5–6 minutes until softened. Stir in the zucchini and garlic and cook for a further 2 minutes.
2. Add the diced tomatoes, cannellini beans, vegetable stock, Italian herbs, salt and pepper. Bring to the boil, then reduce the heat and simmer for 20 minutes to allow the flavours to develop.
3. Stir in the ditalini pasta and cook for 10–12 minutes, or until the pasta is al dente.
4. Ladle into bowls and serve with grated Parmesan, if desired, and crusty bread on the side.

17/08/2026

🥦 Nothing beats a bowl of homemade soup on a cold day! 💚

Today’s recipe for Spectacular Soup Week is this rich and velvety Broccoli & Spinach Soup. Packed with fresh vegetables and finished with cream, it’s an easy, comforting dinner the whole family will love.

Recipe below 👇

If you’re loving Spectacular Soup Week, don’t forget to like this reel ❤️ and follow so you don’t miss the next delicious soup!

BROCCOLI & SPINACH SOUP

INGREDIENTS
2 tbsp Extra Virgin Olive Oil
2 Onions, diced
4 tsp Garlic, minced
2 heads Broccoli, cut into florets
500g Potatoes, peeled & diced
280g Baby Spinach
4 cups Vegetable Stock
300ml Thickened Cream
1½ tsp Sea Salt Flakes
½ tsp Cracked Black Pepper

METHOD
1. Heat the olive oil in a large saucepan over medium heat. Add the onion and cook for 4–5 minutes, or until softened. Stir in the garlic and cook for 1 minute, until fragrant.
2. Add the broccoli, potatoes and vegetable stock. Bring to the boil, then reduce the heat to low. Cover and simmer for 20 minutes, or until the broccoli and potatoes are tender.
3. Add the baby spinach and cook for 2–3 minutes, or until wilted.
4. Using a stick blender, blend the soup until smooth and creamy.
5. Stir through the cream, salt and pepper until well combined.
6. Simmer for a further 4–5 minutes, then serve hot.

16/08/2026

🍅 SPECTACULAR SOUP WEEK starts here! 🍅

Nothing beats a bowl of homemade Roasted Tomato Soup with a crispy cheese toastie for dunking. Roasting the tomatoes and garlic brings out incredible flavour, creating a rich, silky soup that’s pure comfort in every spoonful.

Recipe below 👇

If you’re as excited for Soup Week as I am, don’t forget to like this post and hit follow so you don’t miss the rest of this week’s delicious soups!

ROASTED TOMATO SOUP

INGREDIENTS
1½kg Tomatoes, halved & core removed
10 Garlic Cloves, unpeeled
1 Onion, finely diced
½ cup Thickened Cream
3 tbsp Extra Virgin Olive Oil
4 cups Vegetable Stock
1 tsp Sea Salt Flakes
½ tsp Cracked Black Pepper
Basil Leaves, to serve
Cheese Toasties, to serve

METHOD
1. Preheat the oven to 220°C and line a large baking tray with baking paper.
2. Halve the tomatoes and remove the cores. Arrange them cut-side up on the prepared tray with the unpeeled garlic cloves. Drizzle with 2 tablespoons of olive oil, then season with salt and pepper.
3. Roast for 40–45 minutes, or until the tomatoes are soft, caramelised and lightly charred around the edges.
4. Allow the garlic to cool slightly, then squeeze the softened cloves from their skins and discard the skins.
5. Meanwhile, heat the remaining 1 tablespoon of olive oil in a large saucepan over medium heat. Add the onion and cook for 3–4 minutes, stirring occasionally, until softened.
6. Add the roasted tomatoes, roasted garlic and vegetable stock. Blend with a stick blender until the soup is silky smooth.
7. Bring to a gentle simmer and cook for 10–15 minutes, allowing the flavours to develop and the soup to thicken slightly.
8. Stir through the cream and simmer for a further 5 minutes.
9. Ladle into bowls and finish with a swirl of cream and fresh basil leaves. Serve hot with cheese toasties for dipping.

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