TheaThyme

TheaThyme 💛 Just a gal always thinking of what to cook next
🌱 Sweet treats, everyday dinners & fresh recipes

08/09/2026

BERRY GRANOLA CRUMBLE 🍓🫐

Granola’s usually my go-to breakfast, but on top of stewed berries and rhubarb it turns into a crumble worth making for dessert. Any stewed fruit works here, so save this one for later and use whatever’s in season.

Recipe below 👇

~6-7 stalks rhubarb, roughly chopped
500g frozen strawberries
Juice of 1/2 lemon
1/4 - 1/2 cup sugar (depending on your sweet tooth)
~Half a pack of Hubbards Crunchy Protein Granola
Yogurt or icecream to serve

Add the rhubarb, strawberries, lemon juice, and sugar to a saucepan over medium heat. Cook for 10–15 minutes, stirring occasionally, until the rhubarb has softened and the mixture has thickened slightly.
Pour the stewed fruit into an oven-safe dish and scatter the granola over the top in an even layer.
Bake at 180°C (350°F) for 10–15 minutes, until the granola is golden and the fruit is bubbling at the edges.
Serve warm with a scoop of yoghurt or icecream on top.

*This uses about 4-5 cups of fruit then stewed - if you wanted to do with apples and feijoa, apple and rhubarb, apple and pear, pear and berry etc just sub for around this amount of fruit roughly chopped.

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02/09/2026

Malfatti means badly formed but don’t let that fool you - these are delicious. RECIPE BELOW 👇

Everything comes together into these soft pillows that hold up beautifully in either a tomato marinara or a sage butter sauce.

250g spinach
200g ricotta
1 egg
Salt & pepper
Zest of 1/2 lemon
1/4 cup Parmesan cheese
80g flour + extra for rolling
Tomato marinara or sage butter sauce to serve alongside extra parmesan, always.

Cook the spinach in a boiling water until wilted, then drain and squeeze out as much liquid as possible. Chop finely.

Mix the spinach with the ricotta, egg, Parmesan, lemon zest, salt, and pepper. Add the flour and combine until just mixed.

Rest the mixture in the fridge for 20-30 minutes - it firms up and makes shaping far easier.

With floured hands, roll into rough tablespoon-sized dumplings.

Cook in gently simmering salted water in batches until they float, about 2-3 minutes.

Toss through your sauce of choice and serve straight away with extra Parmesan, always.

Chicken Pho 🍜🐔Have been craving a delicious soul warming chicken pho soup these last few days while been feeling a bit u...
30/08/2026

Chicken Pho 🍜🐔

Have been craving a delicious soul warming chicken pho soup these last few days while been feeling a bit under the weather and this pho is so much easier to make than you might think.

What you need:
1 L low salt stock
500 ml water
4-5 spring onions
Large thumb-sized piece ginger, peeled and cut in two
1 cinnamon stick
2 star anise
1 tsp coriander seeds
4 cloves
1 tsp palm sugar or brown sugar
230g sirloin or rump steak
1-2 Tbsp fish sauce
1 ½ Tbsp soy sauce
200g flat rice noodles
2 spring onions, sliced
1 small red (bird’s-eye) chilli, finely sliced
Handful each of mint and coriander, roughly chopped
1 lime, cut into wedges

1. Bring the stock and water to the boil in a large pot.
2. In a small pan with a splash of oil char the spring onion and ginger for 5 minutes. Once lightly charred, add to the beef stock.
3. In the same pan, toast the spices for 2-3 minutes or until fragrant and add to the beef stock. Bring to the boil and simmer for 30 minutes.
4. Meanwhile, cook the chicken separately. We roasted chicken legs in the oven for 30-40 minutes. Once cooked, shred the chicken and set aside.
5. Strain the broth before returning to the pot. Season the broth with soy sauce, brown sugar and fish sauce to taste.
6. Cook the noodles as per packet instructions. Once cooked, drain and divide the noodles between the two bowls.
7. To serve, top the noodles with the shredded chicken, pour over the pho broth and top with spring onion, coriander and chilli. Serve with a lime wedge and enjoy.

28/08/2026

Cookie Caramel Slice 🍪 Recipe below 👇

Medjool dates are basically nature’s caramel. They’re sticky, sweet and delicious making them perfect for this cookie caramel slice with a gooey centre. It’s a healthier sweet treat that will have you going back for seconds. 

It’s such a simple slice to make - and no cooking required! 

Cookie Base
1/2 cup chopped nuts (like almonds or cashews)
1/4 cup desiccated coconut 
1/2 cup rolled oats 
2 Tbsp peanut butter 
3 Tbsp melted coconut oil
2 Tbsp maple syrup
1 tsp vanilla extract
Pinch salt
1/4 cup chocolate chips or chunks 

Date Caramel
200g FreshLife Medjool dates, pitted and soaked in boiling water for 10 minutes
2 Tbsp peanut butter
2 Tbsp coconut oil 
1 Tbsp maple syrup 
Pinch salt

Choc Layer
100-125g milk or dark chocolate
1 tsp coconut oil 
Pinch flaky salt (optional)

Make the base. 
Blend the chopped nuts, coconut and oats in a food processor. Mix the peanut butter, coconut oil, maple syrup, vanilla and salt together. Stir through the chocolate chunks and press firmly and evenly into a lined tin. 

Blend the caramel.
Drain the softened dates and blend with the peanut butter, coconut oil, maple syrup and salt until smooth, thick and glossy, scraping down the sides as needed. Spread evenly over the chilled base.

Add the choc layer. Melt the chocolate with the coconut oil, either over a double boiler or in short bursts in the microwave, stirring until smooth. Pour over the caramel layer and tilt the tin to spread it right to the edges. Finish with a pinch of flaky salt if using.

Set and slice. 
Chill for at least 4 hours, or overnight. Slice with a warm, dry knife, running it under hot water and wiping between cuts for the sharpest edges.

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26/08/2026

Homemade pasta night at home with friends - say no more 🍝🇮🇹

This is such a simple, and fun evening to have a bit of fun and get creative. Just 1 egg and 100g flour (per person) is all you need for the dough and a few simple sauces to toss the pasta through.

Who’s giving this a go? 🇮🇹🍝

21/08/2026

The PERFECT bite 🍅✨ Whipped ricotta, Toasted tomatoes on a Crostini. Perfection in a bite.

Having friends over? Whip these up for a simple, but fancy starter that you can prep ahead of time.

It’s kinda chic to… 🫣✨ Jumping on this trend with a few things I am absolutely loving lately 🫶 What am I missing?
18/08/2026

It’s kinda chic to… 🫣✨

Jumping on this trend with a few things I am absolutely loving lately 🫶 What am I missing?

15/08/2026

The BEST way to eat eggplant. 🍆 RECIPE BELOW.

I’ve make this dish over and over again and it’s always a hero. It’s my go-to way to eggplant and it will not disappoint.

Eggplant:
1 Tbsp smoked paprika
3 Tbsp garlic oil
1 tsp salt
1 tsp pepper
1-2 eggplants, each cut lengthways into 8

Mix everything together and bake at 180C for 35-45 minutes. Turn as needed half way.

Lemon Yogurt:
3/4 cup plain yogurt
Zest of 1/2 lemon

Mix in a bowl and set aside.

To plate, layer the yogurt then eggplant. Finish with fresh parsley, sliced nuts, lemon zest and a drizzle of olive oil. I’ve added pickled red onions here too, sometimes I’ve done a pesto drizzle.

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