Gem In The Kitchen

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

11/06/2026

Comfort food doesn’t get much easier than this Potato Gem Bake! 🥔🧀 Creamy French onion sauce, melted cheese and crispy potato gems make this the perfect side dish or easy family dinner.

Recipe below 👇

If you love simple, cheesy comfort food, give this recipe a try. Don’t forget to like and follow for more easy recipes!

POTATO GEM BAKE

INGREDIENTS
900g Potato Gems
1½ cups Milk
200g Sour Cream
1 cup Grated 3 Blend Cheese
40g Butter
1 tbsp Chives, finely chopped
1 tbsp French Onion Soup Mix
2 tbsp Plain Flour

METHOD
1. Preheat the oven to 180°C. Line a baking dish with baking paper.
2. In a jug, whisk together the milk and French onion soup mix until well combined.
3. Melt the butter in a saucepan over medium-low heat. Add the flour and cook, stirring constantly, for 2–3 minutes.
4. Gradually stir in the milk mixture, then add the sour cream. Cook, stirring continuously, for 3–4 minutes or until the sauce thickens.
5. Pour the sauce into the prepared baking dish and sprinkle evenly with the grated cheese.
6. Arrange the potato gems in a single layer over the cheese.
7. Bake for 20–25 minutes, or until the potato gems are golden and crisp and the filling is bubbling around the edges.
8. Sprinkle with the chives and serve immediately.

10/06/2026

Golden gnocchi tossed through nutty burnt butter, crispy sage and White Feather smoky beetroot relish, finished with creamy burrata, peppery rocket and crunchy walnuts 🤍✨ This is comfort food with a gourmet twist!

Recipe below 👇🏻

If you’d love to support a small business, you can grab the delicious phenomenal Smoked Beetroot Relish here: https://www.whitefeatherdesigns.shop

Don’t forget to like and follow for more easy, flavour-packed recipes!

WHITE FEATHER SMOKED BEETROOT BURNT BUTTER GNOCCHI

INGREDIENTS
500g Gnocchi
100g Butter
4 Burrata
3 Cloves White Feather Smoked Garlic in Brine with Rosemary, finely sliced
16 Fresh Sage Leaves
60g Rocket
⅓ cup White Feather Nicole’s Smoked Beetroot Relish
¼ cup Walnuts, roughly chopped
1 tsp Sea Salt Flakes
1 tsp Cracked Black Pepper

METHOD
1. Bring a large pot of salted water to the boil. Cook the gnocchi according to packet instructions until tender. Drain well and set aside.
2. Meanwhile, melt the butter in a large frying pan over medium–high heat. Continue cooking until the butter is foaming and turns a rich golden brown.
3. Add the White Feather Smoked Garlic and sage leaves. Cook for 1–2 minutes, stirring gently, until crisp and fragrant.
4. Add the cooked gnocchi to the pan and toss to coat in the burnt butter mixture. Cook for 3–4 minutes, stirring occasionally, until lightly golden.
5. Stir through the White Feather Smoked Beetroot Relish, salt and pepper, then cook for a further 2–3 minutes until the relish is warmed through and lightly glazes the gnocchi.
6. Divide evenly between serving bowls. Scatter over the walnuts, top with rocket and finish with burrata before serving.

08/06/2026

Golden, flaky and packed with flavour 🤤 These White Feather Designs Leslie’s Onion Jam Sausage Rolls are the ultimate easy lunch, snack or party food!

Recipe below 👇

Don’t forget to like and follow for more easy family recipes 💛

WHITE FEATHER LESLIE’S ONION JAM SAUSAGE ROLLS

INGREDIENTS
500g Pork & Beef Mince
1 Sheet of Puff Pastry, halved
1 Carrot, grated
1 Egg, lightly beaten
⅓ cup White Feather Designs Leslie’s Onion Jam
1 tsp Garlic Powder
1 tsp Italian Mixed Herbs
1 tsp Sea Salt Flakes
1 tsp Cracked Black Pepper
1 tbsp Sesame Seeds

METHOD
1. Preheat oven to 200°C and line a baking tray with baking paper.
2. In a large bowl, combine pork and beef mince, White Feather Designs Leslie’s Onion Jam, carrot, half of the beaten egg, garlic powder, Italian mixed herbs, salt and pepper. Mix until well combined.
3. Divide the mince mixture evenly between the pastry halves. Shape into long logs, then roll the pastry over the filling and seal the edges. Cut each roll in half.
4. Place sausage rolls onto the prepared tray. Brush with remaining egg and sprinkle with sesame seeds.
5. Bake for 25–30 minutes, or until golden brown and cooked through.

07/06/2026

Fresh, crunchy and packed with flavour 🥗🍯 This Honey Mustard Crunch Salad is the perfect mix of crisp cos lettuce, sweet Granny Smith apple, crunchy almonds and creamy feta, all tossed in the most delicious homemade honey mustard dressing.

Recipe below 👇

Give this one a try, then like and follow for more easy and delicious recipes from Gem In The Kitchen ✨

HONEY MUSTARD CRUNCH SALAD

INGREDIENTS
2 Baby Cos Lettuces, roughly chopped
¼ Red Cabbage, finely sliced
2 Granny Smith Apples, diced
1 Carrot, grated
½ cup Slivered Almonds
100g Feta, crumbled

DRESSING INGREDIENTS
4 tbsp Extra Virgin Olive Oil
2 tbsp Apple Cider Vinegar
2 tbsp Honey
2 tbsp Wholegrain Mustard
2 tsp Sea Salt Flakes
2 tsp Cracked Black Pepper

METHOD
1. Place the lettuce, cabbage, apples and grated carrot into a large mixing bowl. Gently toss until well combined.
2. To make the dressing, add the olive oil, apple cider vinegar, honey, wholegrain mustard, salt and pepper to a jar with a lid. Shake well until the dressing is smooth and emulsified.
3. Pour the dressing over the salad and toss gently until all the ingredients are evenly coated.
4. Transfer the salad to a serving bowl and scatter over the slivered almonds and crumbled feta to serve.

06/06/2026

And just like that, Mexican Feast Week comes to an end! 🌽🧀🇲🇽

We’re finishing with this creamy, cheesy Mexican Corn Casserole loaded with sweet corn, capsicum, smoky paprika and plenty of melted cheese. It’s the perfect side dish or easy family dinner that everyone will be reaching for seconds of.

✨ Recipe below ✨

If you’ve enjoyed Mexican Feast Week, don’t forget to like this reel and follow for more delicious recipes and themed feast weeks coming soon!

MEXICAN CORN CASSEROLE

INGREDIENTS
2 Small Red Capsicums, finely diced
2 Spring Onions, finely sliced
2 cups Grated 3 Blend Cheese
40g Butter
800g Corn Kernels
½ cup Whole Egg Mayonnaise
1½ tsp Caster Sugar
1 tsp Smoked Paprika
1 tsp Sea Salt Flakes
1 tsp Cracked Black Pepper

METHOD
1. Preheat the oven to 200°C.
2. In a large bowl, combine the corn kernels, capsicum, spring onions, caster sugar, smoked paprika, salt, pepper and 1 cup of the grated 3 blend cheese. Stir until well combined.
3. Add the mayonnaise and mix until the vegetables are evenly coated.
4. Melt the butter in a large ovenproof frying pan over medium-high heat. Add the corn mixture and cook, stirring occasionally, for 2–3 minutes or until heated through and the cheese has melted.
5. Spread the mixture into an even layer and sprinkle over the remaining 1 cup of grated 3 blend cheese.
6. Transfer to the oven and bake for 15–20 minutes, or until the cheese is melted and lightly browned.
7. Remove from the oven, scatter with extra sliced spring onion and serve immediately.

05/06/2026

One pan, loaded with flavour and so easy to make 🌽🫘🧀 This Flamin Grillas Tex Mex Rice is packed with smoky spices, cheesy goodness and all the Tex Mex vibes your dinner table needs.

Recipe below 👇

Don’t forget to like and follow for more easy family meals and sweet treats ❤️

FLAMIN GRILLAS TEX MEX RICE

INGREDIENTS
1½ cups Rice
1 Onion, diced
2 tsp Garlic, minced
3 Spring Onions, finely sliced
½ cup Grated Mexican Blend Cheese
2½ cups Chicken Stock
400g Diced Tomatoes
400g Corn Kernels, drained
400g Black Beans, drained and rinsed
1 tbsp Extra Virgin Olive Oil
1 tsp Smoked Paprika
1 tsp Ground Cumin
1 tbsp Flamin Grillas ALPS Seasoning

METHOD
1. Heat the olive oil in a large deep frying pan over medium heat. Add the onion and cook for 3–4 minutes, stirring occasionally, until softened.
2. Add the garlic, smoked paprika, ground cumin and Flamin Grillas ALPS Seasoning. Cook for 1–2 minutes, stirring constantly, until fragrant.
3. Stir in the rice, ensuring it is well coated in the onion and spice mixture.
4. Pour in the chicken stock and diced tomatoes. Bring to a gentle simmer, then reduce the heat to low. Cover and cook for 15–18 minutes, stirring occasionally, until the rice is tender and most of the liquid has been absorbed.
5. Stir through the black beans, corn and grated cheese until heated through and the cheese has melted.
6. Remove from the heat, cover and allow the rice to rest for 5 minutes.
7. Fluff the rice gently with a fork, then transfer to a serving bowl and sprinkle with spring onions before serving.

04/06/2026

This creamy pasta salad is loaded with sweet corn, crispy bacon, Mexican blend cheese and a smoky lime dressing that makes it impossible to stop at one bowl 🤤 Perfect for BBQs, meal prep or your next family dinner! 🌽🥓🧀

Recipe below 👇

Don’t forget to like and follow for more easy recipe ideas 💛

MEXICAN STREET CORN PASTA SALAD

INGREDIENTS
300g Penne Pasta
175g Shortcut Bacon, diced
5 Spring Onions, finely sliced
200g Sour Cream
1 cup Mexican Blend Grated Cheese
½ cup Whole Egg Mayonnaise
1 tbsp Lime Juice
800g Corn Kernels
1 tsp Smoked Paprika

METHOD
1. Bring a large pot of salted water to the boil. Cook pasta according to packet directions until al dente. Drain well, rinse under cold water until cooled, then drain again.
2. Meanwhile, heat a non-stick frying pan over high heat. Add diced bacon and cook for 5–6 minutes, stirring occasionally, until golden and crispy. Transfer to a plate lined with paper towel and set aside.
3. In a small bowl, combine sour cream, whole egg mayonnaise, lime juice and smoked paprika. Stir until smooth and well combined.
4. In a large mixing bowl, combine cooled pasta, corn kernels and dressing. Toss until evenly coated.
5. Transfer the pasta salad to a serving bowl. Top with grated cheese, crispy bacon and spring onions before serving.

03/06/2026

Fresh, vibrant and packed with flavour 🌿🥑 This Mexican Avocado Salad is the perfect side for Mexican Feast Week! Loaded with creamy avocado, crunchy cucumber, juicy tomatoes, feta and a smoky lime dressing, it comes together in minutes.

Recipe below 👇

Don’t forget to like and follow for more easy recipes and Mexican Feast Week inspiration 🌮✨

MEXICAN AVOCADO SALAD

INGREDIENTS
2 Avocados, diced
200g Cherry Tomatoes, halved
1 Lebanese Cucumber, diced
1 Red Onion, finely sliced
¼ cup Coriander, finely chopped
75g Feta, crumbled

DRESSING INGREDIENTS
2 tbsp Extra Virgin Olive Oil
1 tbsp Lime Juice
1 tsp Honey
½ tsp Smoked Paprika
1 tsp Sea Salt Flakes
1 tsp Cracked Black Pepper

METHOD
1. To make the dressing, combine the olive oil, lime juice, honey, smoked paprika, salt and pepper in a small jar. Seal with a lid and shake well until combined.
2. In a large mixing bowl, combine the avocado, cherry tomatoes, cucumber, red onion and coriander. Pour over the dressing and gently toss until evenly coated.
3. Transfer the salad to a serving bowl and top with crumbled feta. Serve immediately.

02/06/2026

Sweet, salty, zesty and packed with margarita flavour 🍋✨ This Margarita Slice has the ultimate pretzel base and a tangy tequila lime filling that melts in your mouth.

Recipe below 👇

Don’t forget to like and follow for more easy recipes and sweet treats 💛

MARGARITA SLICE

BASE INGREDIENTS
400g Salted Pretzels
90g Caster Sugar
180g Butter, melted

FILLING INGREDIENTS
6 Eggs
2 tbsp Lime Zest
¾ cup Lime Juice
4½ tbsp Tequila
1¾ cups Caster Sugar
1¼ cups Brown Sugar
120g Plain Flour
Icing Sugar, to serve
Candied Lime, to serve

METHOD
1. Preheat the oven to 180°C. Line a brownie pan with baking paper, allowing the edges to overhang slightly.
2. Place the pretzels into a food processor and blitz until fine crumbs form. Transfer to a large bowl with the caster sugar and melted butter. Mix until well combined.
3. Press the crumb mixture firmly into the base of the prepared pan, using the bottom of a glass to create an even layer. Bake for 10–12 minutes, or until lightly golden.
4. Meanwhile, prepare the filling. Place the eggs, caster sugar and brown sugar into a large bowl. Using an electric mixer, beat on medium speed until smooth and well combined.
5. Add the flour, lime juice, tequila and lime zest. Mix until a smooth batter forms.
6. Pour the filling over the base and return to the oven. Bake for 35–40 minutes, or until the filling is just set in the centre.
7. Allow the slice to cool completely in the pan before removing. Cut into 16 squares, dust with icing sugar and top each piece with candied lime to serve.

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