Gem In The Kitchen

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

31/08/2026

A quick, flavour-packed dinner that’s perfect for using up leftover rice! Crispy-edged egg, sweet peas, fluffy jasmine rice and that delicious savoury soy + sesame combo… you really can’t go wrong. 😍

Recipe below 👇

If you make it, don’t forget to save this recipe for later, give it a like ❤️ and follow for more delicious daily recipes!

VEGETARIAN EGG FRIED RICE

INGREDIENTS
4 cups Cooked Jasmine Rice, chilled
4 Eggs
1½ cups Frozen Peas
1 Onion, finely diced
2 tbsp Soy Sauce
1 tbsp Sesame Oil
3 Spring Onions, sliced

METHOD
1. Heat a large wok or frying pan over high heat.
2. Add a little oil and scramble the eggs until just cooked. Remove and set aside.
3. Add the onion and frozen peas. Stir-fry for 2–3 minutes.
4. Add the cold rice and toss over high heat until hot and well combined.
5. Add the soy sauce and sesame oil and toss to coat.
6. Return the scrambled egg to the pan and stir through.
7. Finish with the sliced spring onions.

30/08/2026

August was a BIG month in the Gem In The Kitchen kitchen! 🥰🍽️

From our Spectacular Soup Week to all the new recipes we packed into the month, there was plenty of good food happening!

And you guys definitely had your favourites… 👀

🏆 Italian Wedding Soup
🏆 Korean BBQ Beef Bowls
🏆 Cinnamon Apple Crumble

Three very different dishes, but I can definitely see why they made the top spots! 😍

Which one was your favourite? And what would you love to see me make next?

Follow along for more daily recipes, sweet treats and plenty of delicious inspiration from my kitchen! ❤️

30/08/2026

There’s something about a proper French onion gravy that makes everything it touches better! 🤤🧅

Rich, glossy, packed with caramelised onions and full of flavour. This is the kind of gravy that deserves to be poured generously over sausages, mash, schnitzels or a juicy steak.

And the best part? It’s so much better than reaching for a packet! 🙌

Recipe below 👇

If you make it, let me know what you’re serving it with! ❤️

❤️ Like this recipe
➕ Follow for more delicious recipes, easy meals & sweet treats.

FRENCH ONION GRAVY

INGREDIENTS
50g butter
3 large Onions, thinly sliced
2 Garlic Cloves, minced
2 tbsp Plain Flour
3 cups Beef Stock
1 tbsp Worcestershire Sauce
1 tsp Dijon Mustard
1 tsp Brown Sugar
1 tsp fresh Thyme Leaves
½ tsp Sea Salt Flakes
½ tsp Cracked Black Pepper

METHOD
1. Melt the butter in a large saucepan over medium heat.
2. Add the onions and cook for 15–20 minutes, stirring regularly, until deeply golden and caramelised.
3. Add the garlic and cook for 1 minute until fragrant.
4. Sprinkle over the flour and stir continuously for 1–2 minutes.
5. Gradually whisk in the beef stock until smooth.
6. Add Worcestershire sauce, mustard, brown sugar, thyme, salt and pepper.
7. Bring to a simmer and cook for 8–10 minutes, stirring occasionally, until thick and glossy.

29/08/2026

There’s something seriously irresistible about a slice that combines buttery Scotch Finger biscuits, tender cinnamon apples, gooey caramel toffee and a golden crumble topping. 🤤🍎

This Toffee Apple Crumble Slice is the perfect combination of crunchy, chewy, gooey and buttery and it’s even better served slightly warm with a scoop of vanilla ice cream. 🍦

It’s the kind of slice that disappears very quickly!

Recipe below 👇

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TOFFEE APPLE CRUMBLE SLICE

BASE INGREDIENTS
375g Scotch Finger Biscuits

APPLE LAYER INGREDIENTS
4 Granny Smith Apples, peeled and diced
40g Butter
⅓ cup Brown Sugar
1 tsp Ground Cinnamon
1 tbsp Cornflour
1 tbsp Lemon Juice

CARAMEL TOFFEE INGREDIENTS
397g can Sweetened Condensed Milk
100g Butter
½ cup Brown Sugar
⅓ cup Golden Syrup
1 tsp Vanilla Extract

CRUMBLE INGREDIENTS
1 cup Rolled Oats
¾ cup Plain Flour
½ cup Brown Sugar
100g cold Butter, cubed
1 tsp Ground Cinnamon

METHOD
1. Preheat oven to 170°C. Line a 20cm × 30cm slice tin with baking paper.
2. Arrange the Scotch Finger biscuits in a single layer over the base of the prepared tin, placing them closely together. Trim biscuits as needed to fill any gaps.
3. Meanwhile, place apples, butter, brown sugar, cinnamon, cornflour and lemon juice in a saucepan. Cook for 5–7 minutes until the apples begin to soften and the mixture thickens slightly.
4. Spread the apples evenly over the Scotch Finger biscuit base.
5. For the caramel, combine condensed milk, butter, brown sugar, golden syrup and vanilla extract in a saucepan. Stir constantly over medium-low heat for approximately 6–8 minutes until thick and glossy.
6. Pour the caramel evenly over the apples.
7. For the crumble, combine oats, flour, brown sugar and cinnamon. Rub in the cold butter until coarse crumbs form.
8. Scatter the crumble evenly over the caramel.
9. Bake for 30–35 minutes, until golden on top.
10. Cool completely before slicing. For the cleanest slices, refrigerate for at least 2 hours before cutting.

27/08/2026

Thin, tender pork coated in seasoned breadcrumbs, fried until perfectly golden, then served with creamy mashed potato, maple butter green beans and a generous spoonful of apple gravy. This is the kind of dinner that makes everyone race to the table!

Recipe below 👇

If you love recipes like this, like this reel and follow for more delicious family dinners, sides and sweet treats.

PORK SCHNITZELS

INGREDIENTS
8 Pork Medallions
½ cup Plain Flour
2 Eggs
1½ cups Panko Crumbs
1 tsp Garlic Powder
1 tsp Dried Thyme
1 tsp Sea Salt Flakes
½ tsp Cracked Black Pepper
Vegetable oil, for shallow frying
Mashed Potato, to serve
Maple Butter Green Beans, to serve
Apple Gravy, to serve

METHOD
1. Place each pork medallion between two sheets of baking paper. Using a meat mallet, gently pound until approximately 5mm thick.
2. Set out three shallow bowls. Place the flour in the first. Whisk the eggs in the second. In the third, combine the breadcrumbs, garlic powder, thyme, salt and pepper.
3. Coat each pork medallion in flour, shaking off any excess. Dip into the beaten egg, then press firmly into the seasoned breadcrumbs, ensuring the pork is evenly coated.
4. Heat approximately 1cm of vegetable oil in a large frying pan over medium-high heat. Cook the schnitzels for 3–4 minutes on each side, or until golden and crisp and the pork is cooked through. Transfer to a wire rack or paper towel-lined plate to drain.
5. Serve immediately with mashed potatoes, maple butter green beans and apple gravy spooned over or alongside.

26/08/2026

This apple gravy is the perfect combination of sweet, savoury and tangy 🍎🤤

Soft caramelised apples and onion simmered with Dijon, apple cider vinegar and thyme create a rich gravy that’s delicious with pork schnitzel, turkey or even a roast dinner.

Recipe below 👇

Save this one for your next dinner, and don’t forget to like & follow for more easy recipes!

APPLE GRAVY

INGREDIENTS
2 tbsp Butter
1 Onion, finely sliced
2 Granny Smith Apples, peeled and thinly sliced
1 tbsp Plain Flour
500ml Chicken Stock
1 tbsp Dijon Mustard
1 tbsp Apple Cider Vinegar
1 tbsp Brown Sugar
1 tbsp Thyme Leaves
½ tsp Sea Salt Flakes
¼ tsp Cracked Black Pepper

METHOD
1. Melt the butter in a frying pan over medium heat. Add the onion and apples and cook for 5–7 minutes, stirring occasionally, until softened and lightly caramelised.
2. Sprinkle over the flour and stir well to coat the onion and apples. Cook for 1 minute, stirring constantly.
3. Gradually pour in the chicken stock, whisking continuously until smooth and combined.
4. Stir through the mustard, apple cider vinegar, brown sugar, thyme, salt and pepper. Bring to a gentle simmer and cook for 5–7 minutes, stirring occasionally, until the gravy has thickened and the apples are tender.

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.

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