TheaThyme

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

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.

29/09/2026

September snaps ⭐️✨

The most delicious lunch from Ahi ⭐️👏 Honeatly everything was so good.

One of the few sunrises I caught in my fav spot

The most addictive banana caramel cinnamon scrolls 🍌

W**es on Waiheke with the gals

The GOAT of all rose’

Summer is coming…. 🦪☀️

Work lunches, rose and sunshine between meetings

Nachos two ways - this should really be a staple dinner 🌮🥑

Sunday baking treats & my first attempt at crumpets!

Fam lunch DULCIE

The best Sammie’s in the city from Gloria’s

My fav treats spot post walk! This caramel banana crossiant was 🤤🤤 MIBO

Look at that crumb!! Carraway sourdough cooked in my You Knead Sourdough

Dinner dates Pici

My new obsession! Cacio e Pepe 🧀

Roadtripppppin 🚗

💕☀️

W**e time 🍷

Celebrating work wins 🏆

Beach moments in the sun! ☀️

28/09/2026

While it’s still soup season you’ve got to try this creamy broccoli soup 🥦✨ It’s packed with all the greens you need and let’s be honest you’ve probably been avoiding. This is the solution.

Serves 3 | 30 Minutes

2 Tbsp olive oil
1 onion, diced
3 cloves garlic, crushed
1 tsp chilli flakes
20g parsley
1-2 large potato, peeled and diced
4 cups stock
2 broccoli heads with stalks, chopped
90g Spinach
1/2 cup Parmesan cheese / cheddar cheese
Juice of 1/4 lemon
Toasted croutons or fresh sourdough
Salt & pepper to season

1. In a medium pot, heat the olive oil over medium heat. Add the diced onion, garlic, parsley and chilli flakes. Saute until softened for 5 or so minutes.
2. Add the stock, diced potato and bring to the boil. Let the potato cook for 20 minutes.
3. Add the chopped broccoli and spinach and cook for another 5-7 minutes.
4. While the soup is cooking, make the croutons. Add the diced bread, into a medium pan with 1 Tbsp olive oil or butter. Cook for 3-4 minutes before letting cool on a paper towel.
5. Take the soup off the head and blend with a hand blender until smooth.
6. Put the soup back on the head, add the parmesan cheese and season with salt, pepper and the lemon juice to taste.
7. To serve, spoon the soup into a bowl with crispy croutons, chilli flakes, fresh herbs and a splash of oil.

26/09/2026

Broccoli Green Soup 💚🥬🥦🥔

Soup season is coming to an end but the last of the grey wet days have me craving a bowl of goodness. This one is so easy and packed full of the greens you’ve probably been ignoring 🫣 and because it’s a blended soup you don’t have to worry too much about finely chopping - it’s a win-win 🥬🥦

Handful of leek or onion, chopped
2 Tbsp garlic oil
1-2 potatoes, peeled and cubed
4 cups vegetable or chicken stock
2 heads of brocolli
~2 cups hearty greens
Handful of parsley
1/2 cup cheese + more to serve
Salt & pepper
Croutons, parsley to serve

Cook down your leek, spring onion or brown onion in a bit of garlic oil.

Add your cubed potato and stock and cook for 15 minutes. Add the brocolli and greens - like kale, spinach or parsley and cook for 7 minutes. Blend with an immersion blender and then season with salt, pepper and cheese.

Serve warm with croutons, fresh parsley, more Parmesan cheese and fresh sourdough. Yummmmm!

17/09/2026

Banana Caramel Chelsea Buns 🍌💛

These are my take on an iconic duo and they’re so delicious I had to stop myself from going back for thirds 😅

A fluffy banana bread with a spiced sweet banana filling and finished with a banana cream cheese and banana caramel drizzle.

My entry into the World Chelsea Bun Awards | Partridges (and colleague of the year 🤣)

16/09/2026

Smoky Paprika Chicken Pasta 🍝

Can we normalise showing up to a friend’s place with a bag of groceries and cooking dinner together? Nothing fancy, just good food and a proper debrief of the week.

This one’s a rich, creamy tomato pasta with smoked paprika chicken and it comes together in one pan while you catch up. Recipe below 👇

What you need
4 chicken thighs
1 Tbsp smoked paprika
1 tsp salt
2 Tbsp garlic oil
200g rigatoni
¼ cup sundried tomatoes, chopped
2 Tbsp tomato paste
1 can tomatoes
150–200ml cream
¼ cup Parmesan, plus extra for serving
Splash of pasta water
60g spinach (optional)
Fresh basil, to finish

Season and sear the chicken - Pat the chicken thighs dry and toss with the smoked paprika and salt. Heat the garlic oil in a large pan over medium-high heat and sear the chicken for 4–5 minutes per side, until golden and cooked through. Remove and set aside.

Cook the pasta - While the chicken cooks, bring a pot of salted water to the boil and cook the rigatoni until al dente. Reserve a splash of the pasta water before draining.

Build the sauce = In the same pan, add the sundried tomatoes and tomato paste, stirring for a minute until fragrant. Pour in the can of tomatoes and let it simmer for 5 minutes, breaking it down slightly.

Add cream and cheese - Stir in the cream and Parmesan, letting the sauce come together into something rich and glossy. Loosen with a splash of pasta water if it needs it.

Bring it together - Slice the chicken and return it to the pan along with the spinach, if using, letting it wilt through the sauce. Toss in the rigatoni until everything’s coated.

Serve - Finish with fresh basil and extra Parmesan. Best eaten straight from the pan, with someone across the table.

Address

Auckland

Website

https://gumroad.com/l/onherplate

Alerts

Be the first to know and let us send you an email when TheaThyme posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.