April Already!!!
white chocolate mud cake - 30 april 2013
1 cup almond meal 1 cup plain flour 2/3 cup self raising flour
500g caster sugar 200g white chocolate 350g butter, chopped
1 cup milk 3 eggs 1 tsp vanilla essence
1. Heat oven to 150 degrees celsius.
2. Combine almond meal, flours and half the sugar in a bowl and mix well.
3. Meanwhile chop the white chocolate and butter and place them together in a glass bowl. Position the bowl over a saucepan of boiling water until the chocolate and butter are melted and combined. Stir the remaining sugar in to the chocolate mixture.
4. Gradually add the flour mixture to the chocolate, stirring well until all is combined.
5. Lastly mix in the milk, eggs and vanilla until smooth.
6. Bake for 1 hour 45 mins. I usually cover the cake with al foil after an hour to avoid over browning.
7. Let cool in the tin, then ice or cover with a ganache.
500g caster sugar 200g white chocolate 350g butter, chopped
1 cup milk 3 eggs 1 tsp vanilla essence
1. Heat oven to 150 degrees celsius.
2. Combine almond meal, flours and half the sugar in a bowl and mix well.
3. Meanwhile chop the white chocolate and butter and place them together in a glass bowl. Position the bowl over a saucepan of boiling water until the chocolate and butter are melted and combined. Stir the remaining sugar in to the chocolate mixture.
4. Gradually add the flour mixture to the chocolate, stirring well until all is combined.
5. Lastly mix in the milk, eggs and vanilla until smooth.
6. Bake for 1 hour 45 mins. I usually cover the cake with al foil after an hour to avoid over browning.
7. Let cool in the tin, then ice or cover with a ganache.
chicken, spinach and pumpkin curry - 28th april 2013
This is a really easy, throw everything in, slow cooker meal.
600g chicken thighs 1 red onion 2 tsp minced garlic
2 tsp minced ginger 2 tsp ground coriander 2 tsp ground cumin
1 tsp ground turmeric 2 cups boiling water 2 chicken stock cubes
400g can diced tomatoes 1 red chilli, sliced 300g pumpkin, cubed
400g can lentils 160ml coconut milk
1/4 cup fresh coriander Handful of baby spinach leaves
1. Trim and cut chicken thighs into pieces. Place in slow cooker.
2. Thinly slice onion and add to slow cooker along with garlic, ginger, cumin, turmeric, ground coriander, water, stock cubes and can of tomatoes.
3. Stir and cook on low for 6 hours.
4. Add the pumpkin and chilli and cook for another 1.5 hours on low.
5. Lastly, stir through lentiils, coconut milk, spinach leaves and coriander and cook for another half an hour.
6. Serve with a little extra coriander to garnish and a dollop of greek yogurt or sour cream.
600g chicken thighs 1 red onion 2 tsp minced garlic
2 tsp minced ginger 2 tsp ground coriander 2 tsp ground cumin
1 tsp ground turmeric 2 cups boiling water 2 chicken stock cubes
400g can diced tomatoes 1 red chilli, sliced 300g pumpkin, cubed
400g can lentils 160ml coconut milk
1/4 cup fresh coriander Handful of baby spinach leaves
1. Trim and cut chicken thighs into pieces. Place in slow cooker.
2. Thinly slice onion and add to slow cooker along with garlic, ginger, cumin, turmeric, ground coriander, water, stock cubes and can of tomatoes.
3. Stir and cook on low for 6 hours.
4. Add the pumpkin and chilli and cook for another 1.5 hours on low.
5. Lastly, stir through lentiils, coconut milk, spinach leaves and coriander and cook for another half an hour.
6. Serve with a little extra coriander to garnish and a dollop of greek yogurt or sour cream.
Choc baked bananas - 27th april 2013
2 bananas 50g dark chocolate Ice cream to serve
1. Preheat oven to 180 degrees celsius.
2. Chop the chocolate into small pieces (or you could use choc chips if you wanted).
3. Slice the bananas down the middle.
4. Leaving them in their skins, stuff the middle of them with the pieces of chocolate.
5. Wrap them in al foil so that they are fully enclosed and bake for 15mins or until the chocolate has melted. The skin will turn black in the oven.
6. Serve in their skins with ice cream on the side.
1. Preheat oven to 180 degrees celsius.
2. Chop the chocolate into small pieces (or you could use choc chips if you wanted).
3. Slice the bananas down the middle.
4. Leaving them in their skins, stuff the middle of them with the pieces of chocolate.
5. Wrap them in al foil so that they are fully enclosed and bake for 15mins or until the chocolate has melted. The skin will turn black in the oven.
6. Serve in their skins with ice cream on the side.
Apple cheesecake pastry - 26th april 2013
125g light cream cheese 4 tbsp caster sugar 1/2 tsp vanilla essence
2 small Granny Smith apples 1/2 tsp cinnamon
1 sheet puff pastry
1. Heat oven to 180 degrees celsius.
2. Peel and core apples and then cut them into 1cm cubes.
3. Mix the apple pieces with 2 tbsp of caster sugar and the cinnamon.
4. In a seperate bowl, beat the cream cheese, vanilla essence and the remaining 2 tbsp of caster sugar.
5. Spread the cream cheese mixture down the centre of the pastry. Top with the apple pieces.
6. On either side of the filling, use a knife to cut 1cm horizontal strips with the remaining pastry. (Do not cut down along the filling - we want the pastry to still be joined at the middle!)
7. Fold the strips across the filling to form a criss cross pattern.
8. Bake in the oven for 30minutes or until the pastry is a light golden colour.
2 small Granny Smith apples 1/2 tsp cinnamon
1 sheet puff pastry
1. Heat oven to 180 degrees celsius.
2. Peel and core apples and then cut them into 1cm cubes.
3. Mix the apple pieces with 2 tbsp of caster sugar and the cinnamon.
4. In a seperate bowl, beat the cream cheese, vanilla essence and the remaining 2 tbsp of caster sugar.
5. Spread the cream cheese mixture down the centre of the pastry. Top with the apple pieces.
6. On either side of the filling, use a knife to cut 1cm horizontal strips with the remaining pastry. (Do not cut down along the filling - we want the pastry to still be joined at the middle!)
7. Fold the strips across the filling to form a criss cross pattern.
8. Bake in the oven for 30minutes or until the pastry is a light golden colour.
anzac day 25th april 2013
Chicken, pumpkin and feta pizza - 24th april 2013
Pizza base (I made mine in the breadmaker but store bought is fine)
Pizza sauce 1 tbsp minced garlic
1 cooked chicken breast, diced 100g pumpkin, thinly sliced
2 spring onions, sliced 1 tsp dried oregano
100g feta 1 tbsp pine nuts
Rocket leaves
1. Heat oven to 200 degrees celsius.
2. Arrange pumpkin pieces on a tray and place in the oven for 10 minutes.
3. Meanwhile, spread minced garlic and pizza sauce across the pizza base.
4. Top evenly with chicken, spring onions, crumbled feta, pine nuts, oregano and the cooked pumpkin.
5. Bake in the oven for 15 minutes or until the base has crisped up.
6. Once cooked assemble a handful of rocket leaves over the pizza.
Pizza sauce 1 tbsp minced garlic
1 cooked chicken breast, diced 100g pumpkin, thinly sliced
2 spring onions, sliced 1 tsp dried oregano
100g feta 1 tbsp pine nuts
Rocket leaves
1. Heat oven to 200 degrees celsius.
2. Arrange pumpkin pieces on a tray and place in the oven for 10 minutes.
3. Meanwhile, spread minced garlic and pizza sauce across the pizza base.
4. Top evenly with chicken, spring onions, crumbled feta, pine nuts, oregano and the cooked pumpkin.
5. Bake in the oven for 15 minutes or until the base has crisped up.
6. Once cooked assemble a handful of rocket leaves over the pizza.
mexican lamb - 23rd april 2013
500g lamb backstrap 1 packet of taco seasoning 12 small corn tortillas
1 avocado, diced 1 tomato, diced Lettuce
Fresh coriander Shallots, thinly sliced Sour cream
1/2 red onion, diced
1. Coat both sides of the lamb with taco seasoning and refrigerate for 30mins.
2. Heat a pan on high and lightly oil. Cook the lamb for 10 minutes on each side or to your liking.
3. Once cooked, let meat rest for 10 minutes and then slice thinly.
4. Warm tortillas according to packet directions.
5. Assemble lamb, salad items, herbs and sour cream on top of tortillas.
1 avocado, diced 1 tomato, diced Lettuce
Fresh coriander Shallots, thinly sliced Sour cream
1/2 red onion, diced
1. Coat both sides of the lamb with taco seasoning and refrigerate for 30mins.
2. Heat a pan on high and lightly oil. Cook the lamb for 10 minutes on each side or to your liking.
3. Once cooked, let meat rest for 10 minutes and then slice thinly.
4. Warm tortillas according to packet directions.
5. Assemble lamb, salad items, herbs and sour cream on top of tortillas.
sticky pork rashers - 22nd april 2013
500g pork rashers 1/4cup soy sauce 4 tbsp sweet chilli sauce
1/4 cup fresh coriander 1/2 red chilli, sliced 2 tbsp sesame oil
2 tbsp minced garlic 2 tbsp golden syrup
Extra coriander for garnish Rice to serve
1. Chop the rashers into 2cm pieces and place in a bowl.
2. Pour in the soy sauce, sweet chilli sauce, sesame oil, garlic, coriander and chilli and ensure the rashers are well coated.
3. Place in the fridge for 30minutes to marinate.
4. Heat the oven to 180 degrees celsius.
5. Arrange the rashers in a baking dish and pour over the remaining marinade and the golden syrup.
6. Bake for 45mins -1 hour.
7. Top with extra coriander and serve with rice.
1/4 cup fresh coriander 1/2 red chilli, sliced 2 tbsp sesame oil
2 tbsp minced garlic 2 tbsp golden syrup
Extra coriander for garnish Rice to serve
1. Chop the rashers into 2cm pieces and place in a bowl.
2. Pour in the soy sauce, sweet chilli sauce, sesame oil, garlic, coriander and chilli and ensure the rashers are well coated.
3. Place in the fridge for 30minutes to marinate.
4. Heat the oven to 180 degrees celsius.
5. Arrange the rashers in a baking dish and pour over the remaining marinade and the golden syrup.
6. Bake for 45mins -1 hour.
7. Top with extra coriander and serve with rice.
Beetroot and feta salad - 21st april 2013
2 fresh beetroot 100g feta 1/4 cup walnuts 200g chickpeas
Salad leaves Olive oil Juice of 1/2 lime or lemon
1. Chop the leaves and stalks off the beetroot and place them in a pot of boiling water for 20-30 minutes. The bigger the beetroot, the longer it will need.
2. Meanwhile place salad leaves in a bowl.
3. Crumble feta on to the leaves and sprinkle over the walnuts and chickpeas.
4. Test the beetroot with a skewer and once soft, remove from water and peel the skin off.
5. Chop into quarters and scatter over the rest of the salad.
6. Top with olive oil and citrus juice.
Salad leaves Olive oil Juice of 1/2 lime or lemon
1. Chop the leaves and stalks off the beetroot and place them in a pot of boiling water for 20-30 minutes. The bigger the beetroot, the longer it will need.
2. Meanwhile place salad leaves in a bowl.
3. Crumble feta on to the leaves and sprinkle over the walnuts and chickpeas.
4. Test the beetroot with a skewer and once soft, remove from water and peel the skin off.
5. Chop into quarters and scatter over the rest of the salad.
6. Top with olive oil and citrus juice.
eggwhite omelettes - 20th april 2013
These omelettes are one of my husband's specialties!
This recipe makes one omlett:.
2-3 eggwhites 1/2 tomato, diced 1/4 red onion, diced
1/4cup grated cheese 50g ham or turkey breast, sliced
Chives or other herbs A little butter to grease the pan
1. Melt a little butter in a pan on medium heat.
2. Pour eggwhites in and swirl around so they cover the pan.
3. Let cook for a minute and then place the tomato, onion, cheese, herbs and meat evenly over the eggwhites.
4. Continue to cook for a couple more minutes, until the egg has almost set and the underside is a golden colour.
5. Using a spatula, flip up the sides to enclose the filling and then flip the omlette over for 1-2 minutes of final cooking.
This recipe makes one omlett:.
2-3 eggwhites 1/2 tomato, diced 1/4 red onion, diced
1/4cup grated cheese 50g ham or turkey breast, sliced
Chives or other herbs A little butter to grease the pan
1. Melt a little butter in a pan on medium heat.
2. Pour eggwhites in and swirl around so they cover the pan.
3. Let cook for a minute and then place the tomato, onion, cheese, herbs and meat evenly over the eggwhites.
4. Continue to cook for a couple more minutes, until the egg has almost set and the underside is a golden colour.
5. Using a spatula, flip up the sides to enclose the filling and then flip the omlette over for 1-2 minutes of final cooking.
Puppy sugar cookies -19th april 2013
125g butter 1/2 cup caster sugar 1 tsp vanilla essence
1/2 cup cornflour 1 and 1/2 cups self raising flour 4 tbsp milk
Extra sugar
1. Heat oven to 190 degrees celsius.
2. Cream butter, sugar and vanilla essence.
3. Mix in cornflour, self raising flour and milk to from a ball of dough.
4. Roll out on a floured surface and use cookie cutter of your choice to cut out shapes.
5. Place on a lined baking tray, sprinkle with a little extra sugar and bake for 10-12 minutes.
6. Transfer to a wire rack to cool.
1/2 cup cornflour 1 and 1/2 cups self raising flour 4 tbsp milk
Extra sugar
1. Heat oven to 190 degrees celsius.
2. Cream butter, sugar and vanilla essence.
3. Mix in cornflour, self raising flour and milk to from a ball of dough.
4. Roll out on a floured surface and use cookie cutter of your choice to cut out shapes.
5. Place on a lined baking tray, sprinkle with a little extra sugar and bake for 10-12 minutes.
6. Transfer to a wire rack to cool.
18th april 2013
Last night we went out for a lovely dinner for our wedding anniversary. Check out how these dips were served :)
coconut lime biscuits - 17th april 2013
120g butter, melted 140g caster sugar 1 egg 210g self raising flour
40g desiccated coconut Juice of one lime
1. Heat oven to 170 degrees celsius.
2.Mix butter, caster sugar and egg together.
3. Add half the flour and combine.
4. Stir in lime juice and coconut and then the rest of the flour.
5. Place teaspoon sized amounts of mixture on a lined baking tray, not too close together as they will spread, and bake for 10 minutes.
6. Let cool on tray and then transfer to wire rack.
40g desiccated coconut Juice of one lime
1. Heat oven to 170 degrees celsius.
2.Mix butter, caster sugar and egg together.
3. Add half the flour and combine.
4. Stir in lime juice and coconut and then the rest of the flour.
5. Place teaspoon sized amounts of mixture on a lined baking tray, not too close together as they will spread, and bake for 10 minutes.
6. Let cool on tray and then transfer to wire rack.
Mud Pig - 16th April 2013
1 cup plain flour 1 cup almond meal 1 cup caster sugar
1/2 cup brown sugar 1 tsp bi carb 2 eggs
1 cup milk 60g sour cream 1 tsp vanilla essence
1/4 cup Frangelico 40g butter 140g milk chocolate
1. Heat oven to 180 degrees celsius.
2. Combine flour, almond meal, sugars and bi carb in a large bowl.
3. In a seperate bowl combine eggs, milk, sour cream and vanilla essence.
4. Add the egg mixture to the dry ingredients and beat with electric beaters until smooth.
5. Melt the chocolate and butter together.
6. Gradually add large spoonfuls of the mixture to the chocolate, mixing well after each spoonful, until all the mixture has been added.
7. Lastly, mix in the Frangelico.
8. Pour into a lined cake tin and bake for about an hour. Check on it after about 40 mins, you may need to cover the top with al foil if it looks like it is starting to over brown.
9. Ice with ganache, chocolate icing or simply dust with icing sugar.
1/2 cup brown sugar 1 tsp bi carb 2 eggs
1 cup milk 60g sour cream 1 tsp vanilla essence
1/4 cup Frangelico 40g butter 140g milk chocolate
1. Heat oven to 180 degrees celsius.
2. Combine flour, almond meal, sugars and bi carb in a large bowl.
3. In a seperate bowl combine eggs, milk, sour cream and vanilla essence.
4. Add the egg mixture to the dry ingredients and beat with electric beaters until smooth.
5. Melt the chocolate and butter together.
6. Gradually add large spoonfuls of the mixture to the chocolate, mixing well after each spoonful, until all the mixture has been added.
7. Lastly, mix in the Frangelico.
8. Pour into a lined cake tin and bake for about an hour. Check on it after about 40 mins, you may need to cover the top with al foil if it looks like it is starting to over brown.
9. Ice with ganache, chocolate icing or simply dust with icing sugar.
Pear and sweet potato salad - 15th april 2013
1 packet of salad leaves 1 medium sweet potato 2 tsp dried thyme
1 just ripe pear, thinly sliced 1 tbsp pine nuts
About 100g original cheddar Mersey Valley cheese, cut into thin slices
Olive oil and balsamic vinegar to dress
1. Heat oven to 200 degrees celsius.
2. Peel and cut up sweet potato into 1cm cubes.
3. Place on a baking tray and sprinkle with thyme. Pour a small amount of oil over the sweet potato and then place in the oven for 10-15 mins, turning regularly.
4. Add salad leaves, pear and cheese to a bowl.
5. Top with sweet potato, pine nuts and dress with olive oil and balsamic vinegar.
6. We had this salad with pork, although it would also match well with beef or lamb.
1 just ripe pear, thinly sliced 1 tbsp pine nuts
About 100g original cheddar Mersey Valley cheese, cut into thin slices
Olive oil and balsamic vinegar to dress
1. Heat oven to 200 degrees celsius.
2. Peel and cut up sweet potato into 1cm cubes.
3. Place on a baking tray and sprinkle with thyme. Pour a small amount of oil over the sweet potato and then place in the oven for 10-15 mins, turning regularly.
4. Add salad leaves, pear and cheese to a bowl.
5. Top with sweet potato, pine nuts and dress with olive oil and balsamic vinegar.
6. We had this salad with pork, although it would also match well with beef or lamb.
silvester hamburger patties - 14th april 2013
500g beef mince 1 small red onion, diced 1 garlic clove crushed
2 tbsp balsamic vinegar 2 tbsp bbq sauce 1/4 cup dry breadcrumbs
1 egg Rice flour for dusting A little coconut oil for frying
1. Combine mince, onion, garlic, balsamic vinegar and bbq sauce in a bowl.
2. Lightly beat the egg and then add it and the breadcrumbs to the bowl and mix well with hands.
3. Form the mince mixture into palm sized patties and dust with rice flour.
4. Fry patties on a medium heat for about 10 minutes each side or until cooked through.
5. Serve in a bread roll with your choice of salads and sauce.
2 tbsp balsamic vinegar 2 tbsp bbq sauce 1/4 cup dry breadcrumbs
1 egg Rice flour for dusting A little coconut oil for frying
1. Combine mince, onion, garlic, balsamic vinegar and bbq sauce in a bowl.
2. Lightly beat the egg and then add it and the breadcrumbs to the bowl and mix well with hands.
3. Form the mince mixture into palm sized patties and dust with rice flour.
4. Fry patties on a medium heat for about 10 minutes each side or until cooked through.
5. Serve in a bread roll with your choice of salads and sauce.
Luscious Lime slice - 13th april 2013
Base:
200g butter, soften 2 cups plain flour 1/4 cup icing sugar 1 egg
Topping:
5 Eggs 1 and 1/2 cups caster sugar 1/4 cup plain flour
1/2 cup lime juice 2 tbsp lime zest Icing sugar to dust
1. To make the base, combine butter, flour and icing sugar together in a food processor until resembling breadcrumbs. Add the egg and process until the mixture comes together in a ball.
2. Press into a slice tin lined with baking paper and refrigerate for 30 minutes. If the mixture is a little sticky, use wet hands to smooth and press it down.
3. Heat oven to 180 degrees celsius.
4. Bake the base of the slice for 25 minutes or until a light golden brown colour.
5. Meanwhile whisk the 6 eggs in a large bowl.
6. Whisk in the caster sugar and flour and then the lime juice and zest.
7. Pour over the cooked base and bake for a further 15 minutes. It should be set on top but will still look a little wobbly when you pick up the tray.
8. Let cool in tray, then remove and sift the icing sugar over the top.
200g butter, soften 2 cups plain flour 1/4 cup icing sugar 1 egg
Topping:
5 Eggs 1 and 1/2 cups caster sugar 1/4 cup plain flour
1/2 cup lime juice 2 tbsp lime zest Icing sugar to dust
1. To make the base, combine butter, flour and icing sugar together in a food processor until resembling breadcrumbs. Add the egg and process until the mixture comes together in a ball.
2. Press into a slice tin lined with baking paper and refrigerate for 30 minutes. If the mixture is a little sticky, use wet hands to smooth and press it down.
3. Heat oven to 180 degrees celsius.
4. Bake the base of the slice for 25 minutes or until a light golden brown colour.
5. Meanwhile whisk the 6 eggs in a large bowl.
6. Whisk in the caster sugar and flour and then the lime juice and zest.
7. Pour over the cooked base and bake for a further 15 minutes. It should be set on top but will still look a little wobbly when you pick up the tray.
8. Let cool in tray, then remove and sift the icing sugar over the top.
Aunty Nita's Killa biscuits - 12th april 2013
230g softened butter 2/3 cup sugar 2 tsp hot water 1/2 tsp vanilla
3 cups plain flour 1/2 cup chopped almonds Icing sugar to roll biscuits in
1. Preheat oven to 170 degress celsius
2.Cream butter and sugar.
3. Add the water and vanilla.
4. Mix in flour and almonds.
5. Chill in refrigerator for 20 minutes.
6. Form mixture into small rolls and place on a greased tray.
7. Bake for 20 minutes.
8. Roll in icing sugar while still warm.
3 cups plain flour 1/2 cup chopped almonds Icing sugar to roll biscuits in
1. Preheat oven to 170 degress celsius
2.Cream butter and sugar.
3. Add the water and vanilla.
4. Mix in flour and almonds.
5. Chill in refrigerator for 20 minutes.
6. Form mixture into small rolls and place on a greased tray.
7. Bake for 20 minutes.
8. Roll in icing sugar while still warm.
south Australia - April 7th - April 11th
So I just spent a few days in South Australia, visiting family and not doing much cooking! My cousin made us a fantastic paella though and my Aunty made some great berry muffins. At the farm, the apples had been picked so my Mum made some mini apple tea cakes with them. It was nice to spend time with family and while I was away I acquired some new (for me) recipes so they will be appearing through out the next couple of weeks!
Mushroom and brie risotto - 6th april 2013
peanut butter jam drops - 5th april 2013
100g crunchy peanut butter 25g butter 1/2 cup caster sugar
1 tsp vanilla essence 1 egg 1 cup self raising flour
Raspberry jam
1. Preheat oven to 180 degrees celsius.
2. Cream butter, peanut butter and sugar with electric beaters.
3. Add egg and vanilla essence and combine well.
4. Stir in the flour until the mixture just comes together.
5. Roll mixture into balls and place on baking tray.
6. Poke a hole in the top of each biscuit with your finger and spoon 1/2 tsp of jam into each one.
7. Bake for 10-12 minutes.
8. Let cool on the tray for a further 5-10 minutes.
1 tsp vanilla essence 1 egg 1 cup self raising flour
Raspberry jam
1. Preheat oven to 180 degrees celsius.
2. Cream butter, peanut butter and sugar with electric beaters.
3. Add egg and vanilla essence and combine well.
4. Stir in the flour until the mixture just comes together.
5. Roll mixture into balls and place on baking tray.
6. Poke a hole in the top of each biscuit with your finger and spoon 1/2 tsp of jam into each one.
7. Bake for 10-12 minutes.
8. Let cool on the tray for a further 5-10 minutes.
Quinoa and date slice - 4th april 2013
1 cup mixed quinoa 1 cup almond meal 1/4 cup self raising flour
1 cup chopped dates 1 tsp cinnamon 2 eggs, lightly beaten
1/3 cup sour cream 2 tbsp golden syrup 1/2 tsp vanilla essence
1. Preheat oven to 180 degrees celsius.
2. Mix quinoa, almond meal, flour, cinnamon and dates together in a bowl.
3. Add in the sour cream, eggs, golden syrup and vanilla essence and combine.
4. Pour into a greased slice tin and smooth out the top (It can be a little sticky!).
5. Bake for 20 minutes.
1 cup chopped dates 1 tsp cinnamon 2 eggs, lightly beaten
1/3 cup sour cream 2 tbsp golden syrup 1/2 tsp vanilla essence
1. Preheat oven to 180 degrees celsius.
2. Mix quinoa, almond meal, flour, cinnamon and dates together in a bowl.
3. Add in the sour cream, eggs, golden syrup and vanilla essence and combine.
4. Pour into a greased slice tin and smooth out the top (It can be a little sticky!).
5. Bake for 20 minutes.
pear and raspberry loaf - 3rd april 2013
180g brown sugar 1/4 cup apricot jam, melted 2 eggs
250g plain flour 1 tsp baking powder 1 tsp bi carb soda 1 tsp cinnamon 140g sour cream
1 pear, peeled and sliced into small cubes 1/2 frozen raspberries
1. Heat oven to 160 degrees celsius.
2. Beat together the eggs, brown sugar and apricot jam in a bowl.
3. Add flour, baking soda, bi carb, cinnamon and sour cream and mix well.
4. Lastly, gently stir through the pear pieces and raspberries.
5. Bake for about an hour.
250g plain flour 1 tsp baking powder 1 tsp bi carb soda 1 tsp cinnamon 140g sour cream
1 pear, peeled and sliced into small cubes 1/2 frozen raspberries
1. Heat oven to 160 degrees celsius.
2. Beat together the eggs, brown sugar and apricot jam in a bowl.
3. Add flour, baking soda, bi carb, cinnamon and sour cream and mix well.
4. Lastly, gently stir through the pear pieces and raspberries.
5. Bake for about an hour.
seafood tagine with saffron aioli - 2nd april 2013
This recipe is my (slightly cheaper!) adaptation of a Jamie Oliver 15 minute meal!
1 tbsp coconut oil 1 small fennel bulb, thinly sliced
4-6 spring onions, thinly sliced 1 long red chilli, sliced
4 anchovies 1/2 cup white wine
700ml bottle of passata 1/2 cup basil leaves, torn
700g marinara mix 8 green banana prawns
Saffron Aioli: 1/2 cup light sour cream 1/8 tsp saffron powder 3 garlic cloves
1. Heat the coconut oil in a large pan.
2. Add the fennel, spring onions, chilli and anchovies and cook for 5 minutes.
3. Add the white wine and cook until it reduces.
4. Pour in the passata. Fill the bottle up about half way with hot water and add this to the pot.
5. Add the basil, marinara mix and prawns. I prefer to leave the heads and tails on the green prawns as they give more flavour to the dish however it can get messy at eating time so it's up to you!
6. To make the aioli, smash the garlic with a mortar and pestle, mix in the sour cream and the saffron powder.
7. Serve tagine with the aioli spooned over the top with crusty bread.
1 tbsp coconut oil 1 small fennel bulb, thinly sliced
4-6 spring onions, thinly sliced 1 long red chilli, sliced
4 anchovies 1/2 cup white wine
700ml bottle of passata 1/2 cup basil leaves, torn
700g marinara mix 8 green banana prawns
Saffron Aioli: 1/2 cup light sour cream 1/8 tsp saffron powder 3 garlic cloves
1. Heat the coconut oil in a large pan.
2. Add the fennel, spring onions, chilli and anchovies and cook for 5 minutes.
3. Add the white wine and cook until it reduces.
4. Pour in the passata. Fill the bottle up about half way with hot water and add this to the pot.
5. Add the basil, marinara mix and prawns. I prefer to leave the heads and tails on the green prawns as they give more flavour to the dish however it can get messy at eating time so it's up to you!
6. To make the aioli, smash the garlic with a mortar and pestle, mix in the sour cream and the saffron powder.
7. Serve tagine with the aioli spooned over the top with crusty bread.
Banana cupcakes with nutella icing - 1st april 2013
These cupcakes are one of the many delicious recipes from The Hummingbird Bakery cookbook. You can check out their stuff here: http://hummingbirdbakery.com/
If you love baking I would highly recommend getting a copy of their cookbook :)
If you love baking I would highly recommend getting a copy of their cookbook :)