TheaThyme

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

01/11/2026

My go to Banana Granola 🍌 I make this every other week to fuel breakfasts during the work week. It’s easy. You know exactly what’s in it and you can use whatever nuts and seeds you have in the pantry.

The secret to a crunchy granola? Make sure the mixture is not too dry, press into the baking tray, and make sure to let it cool completely once baked before breaking into chunks.

300g rolled oats (I used Amanda)
150g - 200g chopped nuts
1 tsp cinnamon
1 Tbsp chia seeds
Pinch salt
1 banana, mashed
2/3 cup melted coconut oil
1 tsp vanilla essnece
1/4 cup sugar

Mix everything together in a large bowl. Press onto a baking tray and then bake for 18-25 minutes. Let cool. Then break into chunks and serve with your favourite toppings.

30/10/2026

Almond Basil Pesto Burrata 🌿 Recipe below 👇

Summer entertaining is here, and I love a dish that’s prepped before anyone arrives.

Make the pesto ahead with Fresh Life Almonds, which give it an extra creamy base. Blend them with Parmesan, olive oil, basil and lemon until smooth. When the guests arrive, layer the pesto and burrata onto a dish and finish with a drizzle of extra pesto, more crunchy almonds and crispy crostini.

For the Pesto:
2 cup basil (or 1 cup basil, 1 cup spinach)
1/2 cup grated parmesan
1/3 cup Fresh Life Natural Almonds, lightly toasted
1/3 to 1/2 cup olive oil
1/2 lemon, zested and juiced
Salt, to taste

For the Crostini
1 baguette, sliced
4 Tbsp olive oil
Pinch of salt
To serve
1 ball burrata (125g)
Extra basil leaves
Lemon zest
2 Tbsp almonds, roughly chopped
Olive oil, for drizzling
Crostini

Make the pesto ahead. Blend the almonds, basil, Parmesan, olive oil, lemon juice and half the lemon zest until smooth, adding a splash more oil if it’s too thick. Season with salt, then cover and refrigerate until needed.

Make the crostini. Heat the oven to 180°C (350°F). Brush the baguette slices with olive oil, sprinkle with salt and bake for 5 to 10 minutes, flip halfway and cook until golden and crisp.

Plate up just before the guests arrive - Spread most of the pesto over a shallow dish, tear the burrata open and sit it on top. Finish with a drizzle of extra pesto, the remaining lemon zest, chopped almonds, basil leaves and a little olive oil. Serve with the crostini and dig in.

AD | Fresh Life

29/10/2026

Chicken Shawarma 🥙 It’s juicy, it’s simple and the oven does all the hard work for you.

Marinade the chicken and leave for 2 hours or overnight.

Bake with 200g cherry tomatoes (optional, but makes for an extra juicy sauce) for 45 minutes on 180C

Let rest then roughly chop and sit in the pan juices.

Warm your pitas (or serve on rice) then serve with tomato, cucumber, lettuce, fresh parsley and of course a tazeiki dip.

Marinade: Juice of 1/2 lemon, 1 Tbsp cumin, 1 Tbsp paprika, 1 tsp turmeric, 1 tsp salt, 4 Tbsp olive oil, 2 Tbsp tomato paste, 1/4 cup Greek yogurt, 1 tsp chili flakes

27/10/2026

Potatoes are ready before the steak has rested - that’s a date night win! 🥩🥔

This week date night at home that looks a bit fancy and was all about the timing. Once the steaks were cooked to perfection the potatoes are into the microwave while you prep the pan sauce.

Wilcox Prestos cook in the bag in 6 minutes, then you coat them in a creamy, garlicky cheesy sauce which is so good, you’ll be going back for seconds.

To make a quick and easy pan sauce, add about ½ cup stock to the pan once the steak is resting, scraping up all the browned bits from the bottom. Simmer for a couple of minutes until it has reduced by about half, then stir through a k**b of butter and season with salt and pepper. Add any resting steak juice and serve it over the steak and Wilcox Prestos.

Gifted | Wilcox The Generalist PR

15/10/2026

Fish Cakes 🐟

Summer is nearly here, and there’s nothing better than a fresh fish cake and a crisp white w**e after a day in the sun. These come together in one bowl, dill, capers, lemon zest, a bit of chilli, and fresh fish. The fiddly part is setting up your crumbing stations. Bake or fry, then serve with a simple green salad and a homemade tartare on the side. Recipe below👇

What you need
400–500g potatoes, peeled and cut into 2cm cubes
Sea salt and pepper, to taste
500–600g fresh fish
3 spring onions, finely sliced
1 Tbsp capers, roughly chopped
2 Tbsp dill, chopped
½ lemon, zested
1 tsp chilli flakes

For the crumbing
4 free-range eggs
½–1 cup plain flour, for dusting
2 cups panko breadcrumbs
1 Tbsp parsley
½ lemon, zested
Salt and pepper, to taste
Oil, for frying

Tartare Sauce
½ cup mayonnaise
1 Tbsp capers
1 Tbsp dill, finely chopped
2 Tbsp cornichons, chopped
1 tsp Dijon mustard

Simple Salad
2 Tbsp flat-leaf parsley, picked
2 baby cos lettuce, washed and chopped
Parmesan, grated
Lemon Dijon dressing

Cook the potatoes. Add potatoes to a pot of salted water over medium heat, bring to a simmer and cook for 10 minutes, or until tender. Drain and set aside to cool.

Make the patties. Mash the cooled potatoes in a bowl. Add the fish, ¾ of the spring onion, half the capers, half the dill, zest from ½ the lemon, chilli, 2 of the eggs, salt and pepper. Stir until combined, then divide into 8 even patties.

Set up the crumbing stations. Place flour, egg and breadcrumbs into three separate bowls. Dust each patty with flour, dip in egg, then coat in breadcrumbs. Repeat until all patties are coated.

Fry. Heat ½cm of oil in a frying pan over medium heat. Cook 4 patties at a time for 2–3 minutes each side, or until golden. Remove and drain on kitchen paper, then repeat with the remaining patties.

Make the sauce. Mix mayonnaise, remaining capers, remaining dill, remaining spring onion, cornichons, zest and juice from ½ the lemon, mustard and a pinch of salt in a bowl.

Toss the salad. Toss the lettuce and parsley with a little of the sauce.

Serve. Plate the fish cakes with the green salad, extra sauce and lemon wedges on the side.

01/10/2026

Cacio de Pepe is one of those cheesy pastas that simple to make yet feels fancy af 🧀 RECIPE BELOW

Serves 1 - double as needed
100g pasta
1.5tsp back peppercorns, coarsely crushed
50g Pecorino romano, finely grated
1/2 cup (120ml) Reserved pasta water:
1. In pan, add the crushed peppercorns and heat over medium heat for about a minute, shaking the pan, until fragrant.
2. Bring a salted pot of water to the boil and cook the pasta until very al dente.
3. While the pasta cooks, whisk the pecorino with a splash of pasta water into a thick, smooth paste.
4. Transfer the pasta straight into the pan with a ladle of pasta water. Toss over low heat for a minute. Add the cheese paste and toss vigorously, adding more pasta water a splash at a time, until glossy and smooth.
5. Plate immediatly and serve with extra cheese and a crack of black pepper.

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