Recipe Collection
Here you will find what we have been eating! Some photos include recipes. Enjoy!
Sticky Date pudding - 28th Feb 2013
This is our favourite sticky date recipe.
1 and 1/4 cups of chopped dates 310ml boiling water 1 tsp bi carb
60g butter chopped 1/4 cup brown sugar
2 eggs lightly beaten 1 cup plain flour 2 tsp baking powder
Butterscotch Sauce
3/4 cup brown sugar 300ml cream 80g butter
1. Preheat oven to 160 degrees celsius.
2. Line a 20cm round spring form tin with baking paper and grease the sides.
3. Combine dates and water in heatproof bowl. Stir in bi carb and let stand for 5 minutes.
4. Put date mixture in a food processor. Add butter and sugar and process until combined.
5. Add eggs, flour and baking powder and process. Pour into prepared tin.
6. Bake for 1 hour. Check at 40 minutes and cover with foil it the top is starting to overbrown.
7. Stand for 10 minutes in baking tin then turn out, slice and place on serving plates.
8. To make the butterscotch sauce, melt butter in a saucepan, add sugar and cream and stir until combined and slightly thickened.
9. Pour over slices of pudding and serve with cream or ice cream.
1 and 1/4 cups of chopped dates 310ml boiling water 1 tsp bi carb
60g butter chopped 1/4 cup brown sugar
2 eggs lightly beaten 1 cup plain flour 2 tsp baking powder
Butterscotch Sauce
3/4 cup brown sugar 300ml cream 80g butter
1. Preheat oven to 160 degrees celsius.
2. Line a 20cm round spring form tin with baking paper and grease the sides.
3. Combine dates and water in heatproof bowl. Stir in bi carb and let stand for 5 minutes.
4. Put date mixture in a food processor. Add butter and sugar and process until combined.
5. Add eggs, flour and baking powder and process. Pour into prepared tin.
6. Bake for 1 hour. Check at 40 minutes and cover with foil it the top is starting to overbrown.
7. Stand for 10 minutes in baking tin then turn out, slice and place on serving plates.
8. To make the butterscotch sauce, melt butter in a saucepan, add sugar and cream and stir until combined and slightly thickened.
9. Pour over slices of pudding and serve with cream or ice cream.
mooney sangria - 27th feb 2013
1 lemon sliced 2 passionfruit 1/4 cup tequila 1 bottle of Rosé
1/2 cup elderflower cordial 500ml cranberry juice ice to chill
1. Mix all ingredients in a jug.
2. Enjoy!
1/2 cup elderflower cordial 500ml cranberry juice ice to chill
1. Mix all ingredients in a jug.
2. Enjoy!
Munchies - 26th feb 2013
This is a family recipe. I have fond memories of making (and eating) many of these with my Nanna when I was growing up.
1 cup desiccated coconut 1 cup caster sugar 1 cup self raising flour
2 cups of rolled oats 250g melted butter 2 tbsp golden syrup
3 tbsp boiling water 1/2 tsp bi carb of soda
1. Heat oven to 150 degrees celsius.
2. Mix together coconut, sugar, flour and rolled oats.
3. Combine butter and golden syrup and mix into the dry ingredients.
4. Dissole bi carb in boiling water and add to the other ingredients.
5. Spoon teaspoons of mixture out onto a baking tray lined with baking paper, leaving plenty of room between each ball.
6. Bake for 6-7 minutes and let rest on baking tray for a further 5 mins as the biscuits will still be quite soft when they are first removed from the oven.
1 cup desiccated coconut 1 cup caster sugar 1 cup self raising flour
2 cups of rolled oats 250g melted butter 2 tbsp golden syrup
3 tbsp boiling water 1/2 tsp bi carb of soda
1. Heat oven to 150 degrees celsius.
2. Mix together coconut, sugar, flour and rolled oats.
3. Combine butter and golden syrup and mix into the dry ingredients.
4. Dissole bi carb in boiling water and add to the other ingredients.
5. Spoon teaspoons of mixture out onto a baking tray lined with baking paper, leaving plenty of room between each ball.
6. Bake for 6-7 minutes and let rest on baking tray for a further 5 mins as the biscuits will still be quite soft when they are first removed from the oven.
slow cooked Pork Ribs - 25th feb 2013
2kg pork ribs 1 cup water 1/4 cup cooking sherry
1 tbsp Worcestershire sauce 1/2 cup barbecue sauce
Salt and Pepper to taste Extra barbecue sauce to serve
1. Place ribs in the slow cooker.
2. Pour water, sherry and sauces over the ribs.
3. Season with salt and pepper.
4. Cook on low for 8 hours.
5. Top with extra barbecue sauce and serve with apple slaw.
This recipe is courtesy of http://teamhess.blogspot.com.au/
1 tbsp Worcestershire sauce 1/2 cup barbecue sauce
Salt and Pepper to taste Extra barbecue sauce to serve
1. Place ribs in the slow cooker.
2. Pour water, sherry and sauces over the ribs.
3. Season with salt and pepper.
4. Cook on low for 8 hours.
5. Top with extra barbecue sauce and serve with apple slaw.
This recipe is courtesy of http://teamhess.blogspot.com.au/
bavarian apple torte - 24th feb 2013
This is a recipe my Mum was given when she was a Nanny in Europe many years ago.
Preheat oven to 230 degrees celsius.
Base:
125 grams softened butter 1/3 cup caster sugar 1/4 tsp vanilla essence 1 cup plain flour
Cream butter, sugar and vanilla. Blend in flour and then spread dough onto the bottom and sides of a 9 inch pie dish.
Middle:
250g light cream cheese, softened 1/4 cup caster sugar 1 free range egg 1/2 tsp vanilla essence
1. Combine cream cheese and sugar and beat with electric beaters.
2. Add egg and vanilla and beat well.
3. Pour into pastry lined pan.
Top:
1/3 cup brown sugar 1/2 tsp cinnamon 3 cups sliced Granny Smith apples 1/2 cup sliced almonds
4. Combine sugar and cinnamon in a bowl.
5. Toss apples in sugar mixture.
6. Arrange apples over cream cheese layer.
7. Sprinkle with almonds.
8. Bake for 10 minutes at 230 degrees celsius.
9. Reduce heat to 190 degrees celsius and bake for a further 20-25 minutes.
seafood chowder - 23rd feb 2013
Drew's cousin Jason spoilt us by cooking us seafood chowder for dinner. He spent some time in the States last year and this was a dish he raved about. Will have to get the recipe for this one!
Turkish lamb with quinoa and rocket - 22nd feb 2013
500g lamb backstrap 1 tsp ground cumin 1 tsp sumac 1 tsp paprika
1 tsp ground chilli Salt and Pepper
1 cup dried quinoa 250g baby rocket
1/3 cup sour cream 1 tbsp crushed garlic
1. Combine cumin, sumac, paprika and chilli.
2. Sprinkle spice mix over both sides of the lamb and refrigerate for 1 hour.
3. Season lamb with salt and pepper, then place in a lightly oiled pan on medium heat until cooked to your liking.
4. Meanwhile add quinoa and 3 cups of water to a pot and bring to the boil. Cover and reduce to a simmer for approx 15mins.
5. Remove lamb from the pan and rest for about 5 minutes. Slice into strips.
6. Arrange rocket in serving bowls and cover with a scoop of cooked quinoa. Place the lamb pieces on top and pour over the garlic sour cream. I like to sprinkle a small amount of sumac onto the sour cream but this is not essential.
Frozen lemon cheesecakes - 21st feb 2013
12 Arnott's Granita biscuits 250g light cream cheese, softened
1/2 cup Lemon Butter, plus extra to serve 200g vanilla ice cream
2 tbsp chopped macadamia nuts
1. Line 12 large muffin cases with the Granita biscuits. It's easiest to do this when the cases are placed in a muffin tray.
2. Mix together cream cheese and lemon butter in a medium sized bowl.
3. Scoop ice cream into the mixture and leave for 5 minutes or so to soften.
4. Mix thoroughly and spoon into the muffin cases.
5. Freeze overnight.
6. Remove from muffin cases, add a dollop of lemon butter and a sprinkle of macadamia nuts and serve immediately.
This recipe is adapted from Coles magazine.
1/2 cup Lemon Butter, plus extra to serve 200g vanilla ice cream
2 tbsp chopped macadamia nuts
1. Line 12 large muffin cases with the Granita biscuits. It's easiest to do this when the cases are placed in a muffin tray.
2. Mix together cream cheese and lemon butter in a medium sized bowl.
3. Scoop ice cream into the mixture and leave for 5 minutes or so to soften.
4. Mix thoroughly and spoon into the muffin cases.
5. Freeze overnight.
6. Remove from muffin cases, add a dollop of lemon butter and a sprinkle of macadamia nuts and serve immediately.
This recipe is adapted from Coles magazine.
Rhubarb and apple muffins - 20th Feb 2013
2 sticks of rhubarb, thinly sliced
2 Granny Smith apples, peeled, cored and chopped
360g plain flour 200g caster sugar 60g brown sugar
1 and 1/2 tsp baking powder 1/2 tsp bi carb 375ml milk
1 free range egg 1/2tsp vanilla essence 70g unsalted butter, melted
1. Preheat oven to 170 degrees celsius.
2. Put the flour, sugar, baking powder and bi carb in a bowl and mix.
3. Put milk, egg and vanilla in a jug and mix.
4. Slowly pour milk mixture into bowl and beat with electric beaters until well combined.
5. Add melted butter and beat until the mixture is even and smooth.
6. Mix in the rhubarb and apple with a wooden spoon.
7. Pour into 12 large muffin cases and bake for 20-25 minutes.
2 Granny Smith apples, peeled, cored and chopped
360g plain flour 200g caster sugar 60g brown sugar
1 and 1/2 tsp baking powder 1/2 tsp bi carb 375ml milk
1 free range egg 1/2tsp vanilla essence 70g unsalted butter, melted
1. Preheat oven to 170 degrees celsius.
2. Put the flour, sugar, baking powder and bi carb in a bowl and mix.
3. Put milk, egg and vanilla in a jug and mix.
4. Slowly pour milk mixture into bowl and beat with electric beaters until well combined.
5. Add melted butter and beat until the mixture is even and smooth.
6. Mix in the rhubarb and apple with a wooden spoon.
7. Pour into 12 large muffin cases and bake for 20-25 minutes.
Khmer chicken curry - 19th Feb 2013
Curry Paste:
20g lemongrass, thin slices of the white part only 1 tsp thinly sliced ginger
1/2 tsp ground tumeric 2 kaffir lime leaves, thinly sliced 1/2 tsp salt
7 cloves of garlic, crushed 2 dried red chillies, seeds removed and thinly sliced
1 green chilli, seeds removed and thinly sliced 2 tbsp water
Combine all ingredients in stick mixer and process to form a 'paste'. (You can also use a mortar and pestle if you don't have a stick mixer.) Curry paste can be kept for up to 2 months in the fridge.
500g chicken breast, cut into 6cm pieces 1 zucchini, chopped in half and then into pieces
1 bunch of baby asparagus, trimmed and cut in half 100g green beans, trimmed and chopped in half
1/2 brown onion, sliced Pinch of sugar 2 tbsp of the curry paste
1/2 tsp shrimp paste 400g can of coconut milk
2 tbsp peanuts, roasted and crushed 1/3 cup coriander leaves
1. Heat coconut milk in a wok and bring it to the boil.
2. Add the shrimp paste and curry paste and simmer for 2-3 minutes. Make sure to stir the shrimp paste into the
coconut milk - noone wants a mouthful of pure shrimp paste!
3. Add the chicken, onion, zucchini and beans and cook until the chicken is just cooked through.
4. Add the asparagus and cook for a further 3 minutes.
5. Serve with steamed rice and top with a sprinkle of peanuts and coriander leaves.
20g lemongrass, thin slices of the white part only 1 tsp thinly sliced ginger
1/2 tsp ground tumeric 2 kaffir lime leaves, thinly sliced 1/2 tsp salt
7 cloves of garlic, crushed 2 dried red chillies, seeds removed and thinly sliced
1 green chilli, seeds removed and thinly sliced 2 tbsp water
Combine all ingredients in stick mixer and process to form a 'paste'. (You can also use a mortar and pestle if you don't have a stick mixer.) Curry paste can be kept for up to 2 months in the fridge.
500g chicken breast, cut into 6cm pieces 1 zucchini, chopped in half and then into pieces
1 bunch of baby asparagus, trimmed and cut in half 100g green beans, trimmed and chopped in half
1/2 brown onion, sliced Pinch of sugar 2 tbsp of the curry paste
1/2 tsp shrimp paste 400g can of coconut milk
2 tbsp peanuts, roasted and crushed 1/3 cup coriander leaves
1. Heat coconut milk in a wok and bring it to the boil.
2. Add the shrimp paste and curry paste and simmer for 2-3 minutes. Make sure to stir the shrimp paste into the
coconut milk - noone wants a mouthful of pure shrimp paste!
3. Add the chicken, onion, zucchini and beans and cook until the chicken is just cooked through.
4. Add the asparagus and cook for a further 3 minutes.
5. Serve with steamed rice and top with a sprinkle of peanuts and coriander leaves.
wallaby kebabs with cous cous and rocket - 18th feb 2013
Serves 2
400g wallaby fillets 1 zucchini 1/2 red onion 8 cherry tomatoes
1/2 cup cous cous 1/2 cup water 1 tsp oil Salt and pepper
1 tbsp butter 2 cups rocket Juice of 1/2 a lemon
You will need 4 skewers - I use metal ones
1. Cut wallaby fillets into 8 cm pieces and season well with salt and pepper.
2. Chop onion and zucchini into cubes.
3. Thread zucchini, onion and cherry tomatoes onto skewers with a piece of wallaby between each.
4. Grill on a bbq hotplate for about 2-3 minutes each side so as not to overcook the wallaby.
5. Meanwhile heat 1/2 cup of water and the oil in a pan until boiling.
6. Remove from heat and pour in the cous cous. Cover with a tea towel and leave about 3 mins.
7. Uncover cous cous, fluff with a fork and add the butter.
8. Put one cup of rocket on each serving plate, top with cous cous and lemon juice, then add the kebabs.
400g wallaby fillets 1 zucchini 1/2 red onion 8 cherry tomatoes
1/2 cup cous cous 1/2 cup water 1 tsp oil Salt and pepper
1 tbsp butter 2 cups rocket Juice of 1/2 a lemon
You will need 4 skewers - I use metal ones
1. Cut wallaby fillets into 8 cm pieces and season well with salt and pepper.
2. Chop onion and zucchini into cubes.
3. Thread zucchini, onion and cherry tomatoes onto skewers with a piece of wallaby between each.
4. Grill on a bbq hotplate for about 2-3 minutes each side so as not to overcook the wallaby.
5. Meanwhile heat 1/2 cup of water and the oil in a pan until boiling.
6. Remove from heat and pour in the cous cous. Cover with a tea towel and leave about 3 mins.
7. Uncover cous cous, fluff with a fork and add the butter.
8. Put one cup of rocket on each serving plate, top with cous cous and lemon juice, then add the kebabs.
Rich chocolate mousse with a hint of orange - 17th Feb 2013
170g dark chocolate 60g butter, chopped 3 free range eggs
1 orange 60g caster sugar
1. Melt chocolate in a glass bowl over a pan of boiling water.
2. Remove from heat and stir in the butter until melted.
3. Separate the eggs.
4. Whisk the yolks with half the sugar until combined. Grate the rind of half the orange and add to the egg yolk mixture.
5. Slowly add the chocolate mixture to the yolks. Squeeze 2 tbsp of orange juice and stir this in.
6. Next beat the egg whites with electric beaters until firm peaks form. Gradually add the rest of the sugar to the whites.
7. Gently fold half of the egg whites into the chocolate mixture. Once this is combined fold in the rest of the egg whites.
8. Pour into 6 ramekins, cover and refrigerate for at least an hour.
1 orange 60g caster sugar
1. Melt chocolate in a glass bowl over a pan of boiling water.
2. Remove from heat and stir in the butter until melted.
3. Separate the eggs.
4. Whisk the yolks with half the sugar until combined. Grate the rind of half the orange and add to the egg yolk mixture.
5. Slowly add the chocolate mixture to the yolks. Squeeze 2 tbsp of orange juice and stir this in.
6. Next beat the egg whites with electric beaters until firm peaks form. Gradually add the rest of the sugar to the whites.
7. Gently fold half of the egg whites into the chocolate mixture. Once this is combined fold in the rest of the egg whites.
8. Pour into 6 ramekins, cover and refrigerate for at least an hour.
Silvester style bolognese - 16th Feb 2013
500g beef mince 1 brown onion, finely diced 2 garlic cloves, crushed
400g can of tomatoes 1/2 cup olives chopped 1 tbsp brown sugar
1/2 red capsicum, chopped 100g feta chopped into cubes 2-3 cups of dried pasta
1/4 cup basil leaves, plus extra for garnish 1 tbsp coconut oil
1. Heat oil in a pan on medium and cook onion and garlic until soft.
2. Add beef mince and cook until browned, breaking up any large chunks with a wooden spoon.
3. Add tomatoes, capsicum, brown sugar and olives and let simmer for 5-10 minutes.
4. Meanwhile cook pasta in salted boiling water until al dente.
5. Place pasta in serving dishes, top with meat sauce and sprinkle the chopped feta over the top. Garnish with basil leaves.
400g can of tomatoes 1/2 cup olives chopped 1 tbsp brown sugar
1/2 red capsicum, chopped 100g feta chopped into cubes 2-3 cups of dried pasta
1/4 cup basil leaves, plus extra for garnish 1 tbsp coconut oil
1. Heat oil in a pan on medium and cook onion and garlic until soft.
2. Add beef mince and cook until browned, breaking up any large chunks with a wooden spoon.
3. Add tomatoes, capsicum, brown sugar and olives and let simmer for 5-10 minutes.
4. Meanwhile cook pasta in salted boiling water until al dente.
5. Place pasta in serving dishes, top with meat sauce and sprinkle the chopped feta over the top. Garnish with basil leaves.
CHicken liver pate - 15th feb 2013
This recipe is courtesy of The Winery in Surry Hills, Sydney. Great food and wine!
1kg chicken livers, washed and trimmed 300-400ml milk
125g butter 2 tbsp coconut oil 1/4 cup brandy
3 french shallots, chopped finely 3 garlic cloves, chopped
2 tbsp chopped thyme leaves 1/2 cup cream
1. Once you have trimmed and cleaned the livers, place in a bowl, cover with milk and refrigerate over night.
2. Drain livers well, then heat coconut oil in a pan and saute the livers approx 2-3 minutes per side.
3. Transfer livers to a food processor. Deglaze pan with brandy, then pour over the livers.
4. Melt 1 tsp of butter in same pan, then cook the shallots, garlic and thyme until soft.
5. Add these to the food processor, along with the rest of the chopped butter and process until smooth.
6. Gradually add the cream and then salt and pepper to taste.
7. Fill 6 1/2 cup ramekins with pate and place in the fridge to cool.
8. Once cool, cover with glad wrap to prevent drying out.
1kg chicken livers, washed and trimmed 300-400ml milk
125g butter 2 tbsp coconut oil 1/4 cup brandy
3 french shallots, chopped finely 3 garlic cloves, chopped
2 tbsp chopped thyme leaves 1/2 cup cream
1. Once you have trimmed and cleaned the livers, place in a bowl, cover with milk and refrigerate over night.
2. Drain livers well, then heat coconut oil in a pan and saute the livers approx 2-3 minutes per side.
3. Transfer livers to a food processor. Deglaze pan with brandy, then pour over the livers.
4. Melt 1 tsp of butter in same pan, then cook the shallots, garlic and thyme until soft.
5. Add these to the food processor, along with the rest of the chopped butter and process until smooth.
6. Gradually add the cream and then salt and pepper to taste.
7. Fill 6 1/2 cup ramekins with pate and place in the fridge to cool.
8. Once cool, cover with glad wrap to prevent drying out.
almond and rhubarb tart - 14th Feb 2013
Pastry:
220g plain flour Good pinch of salt 70g unsalted butter, chopped
80g caster sugar 1 egg, lightly beaten 1-2 drops of vanilla essence
Makes enough pastry for two 20cm flan tins. I divide the mixture into two and freeze one half to use at a later time.
Almond Cream:
100g unsalted butter 60g caster sugar 40g brown sugar
2 tsp finely grated lemon rind 2 eggs 100g almond meal
1 tbsp plain flour
2 tbsp raspberry jam 2 sticks of rhubarb, thinly sliced
3 tbsp flaked almonds
1. Place flour and salt in a food processor.
2. Add chopped butter and process until resembling breadcrumbs.
3. Add sugar, egg and vanilla and process until all ingredients come together.
4. Knead on a lightly floured surface until smooth.
5. Wrap in plastic wrap and place in fridge for 30mins.
6. Preheat oven to 180 degrees celsius.
7. To make almond cream, beat butter, sugars and lemon rind with electric beaters until combined.
8. Add eggs one at a time and then mix in almond meal and flour.
9. Roll out pastry between two sheets of baking paper and ease into a greased flan tin.
10. Prick all over with a fork and then spread the raspberry jam over the base of the pastry.
11. Pour in the almond cream and spread out to the edges of the pastry. Top evenly with the chopped rhubarb.
12. Sprinkle the flaked almonds over the almond cream and bake for 10 minutes.
13. Reduce the heat to 160 degrees celsius and bake for a further 30 minutes.
14. Serve with cream or ice cream.
220g plain flour Good pinch of salt 70g unsalted butter, chopped
80g caster sugar 1 egg, lightly beaten 1-2 drops of vanilla essence
Makes enough pastry for two 20cm flan tins. I divide the mixture into two and freeze one half to use at a later time.
Almond Cream:
100g unsalted butter 60g caster sugar 40g brown sugar
2 tsp finely grated lemon rind 2 eggs 100g almond meal
1 tbsp plain flour
2 tbsp raspberry jam 2 sticks of rhubarb, thinly sliced
3 tbsp flaked almonds
1. Place flour and salt in a food processor.
2. Add chopped butter and process until resembling breadcrumbs.
3. Add sugar, egg and vanilla and process until all ingredients come together.
4. Knead on a lightly floured surface until smooth.
5. Wrap in plastic wrap and place in fridge for 30mins.
6. Preheat oven to 180 degrees celsius.
7. To make almond cream, beat butter, sugars and lemon rind with electric beaters until combined.
8. Add eggs one at a time and then mix in almond meal and flour.
9. Roll out pastry between two sheets of baking paper and ease into a greased flan tin.
10. Prick all over with a fork and then spread the raspberry jam over the base of the pastry.
11. Pour in the almond cream and spread out to the edges of the pastry. Top evenly with the chopped rhubarb.
12. Sprinkle the flaked almonds over the almond cream and bake for 10 minutes.
13. Reduce the heat to 160 degrees celsius and bake for a further 30 minutes.
14. Serve with cream or ice cream.
twice cooked chocolate cakes - 13th Feb 2013
90g dark chocolate 70g unsalted butter 1 tbsp cocoa powder
3 free range eggs, separated 80g caster sugar 3 extra pieces of dark chocolate
1. Preheat oven to 170 degrees celsius.
2. Grease three 1 cup capacity ramekins.
3. Melt chocolate and butter, then whisk in cocoa. Set aside to cool.
4. Beat egg whites until stiff peaks form. Continue beating, gradually adding half the sugar.
5. In a separate bowl, beat egg yolks and the rest of the sugar until they turn a light yellow in colour (approx 5 mins).
6. Gently fold the egg whites into the egg yolk mixture, then fold in the melted chocolate.
7. Spoon half the mixture into the three ramekins and bake for 15mins.
8. Remove from oven and cool completely. The middle will sink in. Once cool place a piece of chocolate on top of each cake.
9. Pour the rest of the mixture evenly over the cooked cakes and bake for a further 15-20 minutes. The centre of the cakes should stay steady when wobbled.
10. Serve with ice cream.
Ricotta and banana pancakes - 12th Feb 2013
4 tbsp brown sugar 2 free range eggs 1/2 tsp salt
4 tsps baking powder 2 cups plain flour 1/2 cup milk
1/2 cup ricotta 1 banana, chopped or mashed
Ice cream, strawberries and golden syrup to serve
1. Whisk sugar and eggs.
2. Add milk, salt, baking powder and flour. Combine.
3. Mix in ricotta and banana.
4. Heat fry pan on medium. Spoon tablespoonfuls of mixture into pan and let cook until bubbles form on top.
5. Flip over and cook on other side for a minute or two.
6. Remove from pan and serve in a stack with ice cream, strawberries and golden syrup.
4 tsps baking powder 2 cups plain flour 1/2 cup milk
1/2 cup ricotta 1 banana, chopped or mashed
Ice cream, strawberries and golden syrup to serve
1. Whisk sugar and eggs.
2. Add milk, salt, baking powder and flour. Combine.
3. Mix in ricotta and banana.
4. Heat fry pan on medium. Spoon tablespoonfuls of mixture into pan and let cook until bubbles form on top.
5. Flip over and cook on other side for a minute or two.
6. Remove from pan and serve in a stack with ice cream, strawberries and golden syrup.
Gnocchi with Spinach - 11th FEb 2013
1kg potatoes, cleaned 200g plain flour Pinch of nutmeg Salt to season
200g frozen spinach 1 french shallot, diced 2 garlic cloves, crushed
50g butter 100 g ricotta 125ml cream
Handful of pine nuts 1/4 cup parmesan cheese
1. Cook potatoes until soft. Once cool, peel and puree.
2. Add flour, salt and nutmeg and kneed until ingredients come together.
3. On a floured surface, roll out into a log and cut into 2cm pieces.
4. Heat a pot of salted water until boiling. Cook gnocchi in batches - they are ready once they rise to the top. Remove with a slotted spoon.
5. To make sauce, melt butter and cook shallots and garlic. Add spinach and combine.
6. Remove from heat and once slightly cooled, add ricotta, cream, pine nuts and parmesan.
7. Lightly oil serving dishes, add gnocchi and spoon over sauce. Garnish with extra parmesan, if desired.
200g frozen spinach 1 french shallot, diced 2 garlic cloves, crushed
50g butter 100 g ricotta 125ml cream
Handful of pine nuts 1/4 cup parmesan cheese
1. Cook potatoes until soft. Once cool, peel and puree.
2. Add flour, salt and nutmeg and kneed until ingredients come together.
3. On a floured surface, roll out into a log and cut into 2cm pieces.
4. Heat a pot of salted water until boiling. Cook gnocchi in batches - they are ready once they rise to the top. Remove with a slotted spoon.
5. To make sauce, melt butter and cook shallots and garlic. Add spinach and combine.
6. Remove from heat and once slightly cooled, add ricotta, cream, pine nuts and parmesan.
7. Lightly oil serving dishes, add gnocchi and spoon over sauce. Garnish with extra parmesan, if desired.
Crispy prawn wontons - 10th Feb 2013
300g green prawns, peeled, deveined and chopped
1/4 cup fresh coriander, chopped 1 tbsp oyster sauce
2 garlic cloves, crushed 1/2 tsp sugar
salt and pepper to season 16 wonton wrappers
oil for deep frying sweet chilli sauce to serve
1. Combine prawns, coriander, oyster sauce, garlic, sugar, salt and pepper in a bowl, cover and refrigerate for about an hour.
2. Spoon teaspoonfuls of the mixture into the centre of each wonton wrapper.
3. Brush a little water along the edges of the wrapper and fold to enclose filling.
4. Deep fry in batches on medium heat until golden - approx 3 mins. ( I don't have a deep fryer so I deep fry in the wok.)
5. Drain on paper towel and serve with sweet chilli sauce.
1/4 cup fresh coriander, chopped 1 tbsp oyster sauce
2 garlic cloves, crushed 1/2 tsp sugar
salt and pepper to season 16 wonton wrappers
oil for deep frying sweet chilli sauce to serve
1. Combine prawns, coriander, oyster sauce, garlic, sugar, salt and pepper in a bowl, cover and refrigerate for about an hour.
2. Spoon teaspoonfuls of the mixture into the centre of each wonton wrapper.
3. Brush a little water along the edges of the wrapper and fold to enclose filling.
4. Deep fry in batches on medium heat until golden - approx 3 mins. ( I don't have a deep fryer so I deep fry in the wok.)
5. Drain on paper towel and serve with sweet chilli sauce.
Mediterranean mussels - 9th Feb 2013
2kg mussels 1 red onion, finely diced 5 garlic cloves, crushed
1/3 cup fennel, diced 1/4 cup spring onions, diced 2 garlic shoots, chopped
1/2 cup red capsicum, diced 2 stalks of celery, chopped
2 tsp garlic infused olive oil 1 cup chicken stock 200g tomato puree
1/4 cup white wine 1/2 cup parsley
3/4 cup of cream Crusty bread to serve
1. Scrub and de-beard mussels. If they are fresh leave them in a pot of water to help remove the grit and sand.
2. Heat oil in pan over a medium heat and add onion, garlic, fennel, spring onions, garlic shoots and celery. Cook about 3 mins or until ingredients start to soften.
3. Add chicken stock and capsicum. Bring to the boil.
4. Add tomato puree, half the parsley and reduce heat to low. Let simmer for 10 mins, stirring every now and then. Stir in cream.
5. Meanwhile, put 1 cup water, 1/2 cup wine in a large pot. Add mussels. Cook on high heat for 5-6 mins - they are ready once they open. You will need to stir the mussels so that they cook evenly.
6. Divide them amongst serving bowls, pour over sauce, top with remaining parsley and serve with crusty bread.
1/3 cup fennel, diced 1/4 cup spring onions, diced 2 garlic shoots, chopped
1/2 cup red capsicum, diced 2 stalks of celery, chopped
2 tsp garlic infused olive oil 1 cup chicken stock 200g tomato puree
1/4 cup white wine 1/2 cup parsley
3/4 cup of cream Crusty bread to serve
1. Scrub and de-beard mussels. If they are fresh leave them in a pot of water to help remove the grit and sand.
2. Heat oil in pan over a medium heat and add onion, garlic, fennel, spring onions, garlic shoots and celery. Cook about 3 mins or until ingredients start to soften.
3. Add chicken stock and capsicum. Bring to the boil.
4. Add tomato puree, half the parsley and reduce heat to low. Let simmer for 10 mins, stirring every now and then. Stir in cream.
5. Meanwhile, put 1 cup water, 1/2 cup wine in a large pot. Add mussels. Cook on high heat for 5-6 mins - they are ready once they open. You will need to stir the mussels so that they cook evenly.
6. Divide them amongst serving bowls, pour over sauce, top with remaining parsley and serve with crusty bread.
Chocolate cheesecake bites - 8th feb 2013
Makes about 15 balls but if you want more just double the ingredients.
125g light cream cheese 1 packet of Tim Tams 1/4 cup desiccated coconut
1. Place Tim Tams in food processor and process until finely crumbled.
2. Add cream cheese and process until mixture comes together.
3. Refrigerate 30 mins.
4. Roll mixture into balls and then roll in coconut.
Make sure these get put in the fridge afterwards - if you can manage not to eat them all!
125g light cream cheese 1 packet of Tim Tams 1/4 cup desiccated coconut
1. Place Tim Tams in food processor and process until finely crumbled.
2. Add cream cheese and process until mixture comes together.
3. Refrigerate 30 mins.
4. Roll mixture into balls and then roll in coconut.
Make sure these get put in the fridge afterwards - if you can manage not to eat them all!
Spicy fish tortillas - 7th Feb 2013
750g white fish fillets 1 tsp ground cumin 1 tsp ground coriander
2 tsp ground chilli 1 tsp onion powder 1 tsp garlic powder
1 tbsp coconut oil 10 flour tortillas
Mixed lettuce leaves Diced tomato 1 lime cut into quarters
Guacamole Sour cream Fresh coriander
1. Chop fish into 2cm pieces and place in a glass or ceramic bowl.
2. Add cumin, ground coriander, chilli, onion powder and garlic powder and mix to ensure all pieces of fish are coated.
3. Cover with plastic wrap and refrigerate for 2 hours.
4. Heat oil in fry pan. Add fish and grill until just cooked through.
5. Remove fish from pan and let stand while you heat tortillas according to directions on packet.
6. Layer each tortilla with lettuce and tomato. Add fish and squeeze over lime juice.
7. Add guacamole, sour cream and fresh coriander to suit your taste.
Lime Curd and strawberry tart - 6th Feb 2013
Pastry:
220g plain flour Good pinch of salt 70g unsalted butter, chopped into cubes
80g caster sugar 1 egg, lightly beaten 1-2 drops of vanilla essence
Makes enough pastry for two 20cm flan tins. I divide the mixture into two and freeze one half to use at a later time.
Filling:
3 egg yolks 125g caster sugar 1 cup sour cream
50g unsalted butter, melted 2 tbsp plain flour
Grated rind and juice of one lime
To top:
1 punnet of strawberries, hulled and chopped in half (or any berries really!)
60g apricot jam
2 tsp water
1. Place flour and salt in a food processor.
2. Add chopped butter and process until resembling breadcrumbs.
3. Add sugar, egg and vanilla and process until all ingredients come together.
4. Knead on a lightly floured surface until smooth.
5. Wrap in plastic wrap and place in fridge for 30mins.
6. Preheat oven to 190 degrees celsius.
7. Roll pastry out between two layers of baking paper and line four greased mini flan tins with the pastry. Prick the bases with a fork and refrigerate for a further 30 mins.
8. Put baking paper over the pastry and add pastry weights to each. Blind bake for 10mins. If the pastry still looks 'wet' once you have removed the pastry weights and baking paper, bake for a further 3-4 mins.
9. Turn oven back to 160 degrees celsius.
10. Combine egg yolks, sugar, melted butter, sour cream and flour in a bowl and whisk until smooth. Add lime juice and rind.
11. Pour into pastry shells and cook for 35mins or until just set. Let cool.
12. Once tarts have cooled, arrange chopped strawberries on top.
13. Melt jam and water in saucepan on medium heat to make a smooth liquid.
14. Use a pastry brush to dab the jam liquid over the fruit to create a glossy shine.
220g plain flour Good pinch of salt 70g unsalted butter, chopped into cubes
80g caster sugar 1 egg, lightly beaten 1-2 drops of vanilla essence
Makes enough pastry for two 20cm flan tins. I divide the mixture into two and freeze one half to use at a later time.
Filling:
3 egg yolks 125g caster sugar 1 cup sour cream
50g unsalted butter, melted 2 tbsp plain flour
Grated rind and juice of one lime
To top:
1 punnet of strawberries, hulled and chopped in half (or any berries really!)
60g apricot jam
2 tsp water
1. Place flour and salt in a food processor.
2. Add chopped butter and process until resembling breadcrumbs.
3. Add sugar, egg and vanilla and process until all ingredients come together.
4. Knead on a lightly floured surface until smooth.
5. Wrap in plastic wrap and place in fridge for 30mins.
6. Preheat oven to 190 degrees celsius.
7. Roll pastry out between two layers of baking paper and line four greased mini flan tins with the pastry. Prick the bases with a fork and refrigerate for a further 30 mins.
8. Put baking paper over the pastry and add pastry weights to each. Blind bake for 10mins. If the pastry still looks 'wet' once you have removed the pastry weights and baking paper, bake for a further 3-4 mins.
9. Turn oven back to 160 degrees celsius.
10. Combine egg yolks, sugar, melted butter, sour cream and flour in a bowl and whisk until smooth. Add lime juice and rind.
11. Pour into pastry shells and cook for 35mins or until just set. Let cool.
12. Once tarts have cooled, arrange chopped strawberries on top.
13. Melt jam and water in saucepan on medium heat to make a smooth liquid.
14. Use a pastry brush to dab the jam liquid over the fruit to create a glossy shine.
Roast Pumpkin and feta salad - 5th Feb 2013
This salad serves 2 as a light meal or 4 as a side.
500g pumpkin, chopped into 2cm cubes 2 tbsp honey
1 tbsp olive oil 1 tsp dried thyme
1 tbsp sesame seeds
1/2 cup olives, pitted and halved 80 grams danish feta, crumbled
200g mixed lettuce leaves 2 tbsp pine nuts
2 tbsp balsamic vinegar Juice of half a lemon
1. Preheat oven to 200 degrees celsius.
2. Arrange pumpkin cubes on a baking tray lined with baking paper. Pour honey, oil and thyme over cubes.
3. Roast pumpkin for 20-30mins, turning a couple of times so that it cooks evenly.
4. Once the pumpkin has softened, remove from oven and sprinkle with sesame seeds.
5. Assemble lettuce leaves, olives, and feta in a salad bowl. Add pumpkin and pine nuts.
6. Drizzle with balsamic vinegar and lemon juice.
Spinach and Parmesan quiche 4th Feb 2013
1 tbsp olive oil 1 brown onion 1 bag of baby spinach leaves (approx 160g)
3/4 cup cream 3 free range eggs 3/4 cup parmesan grated cheese
1/4 cup pine nuts 6 sheets filo pastry 60g butter
Salt and pepper to season
1. Preheat oven to 180 degrees celsius. Grease a 20cm flan tin and line with filo pastry, brushing melted butter between layers. I layer the sheets in diagonals so that there is an even edge to the pastry.
2. Finely dice onion, heat oil in pan and saute onion until soft. Remove onion and then add spinach, cooking until wilted. Cool slightly then squeeze as much water out of the spinach as you can. Roughly chop spinach.
3. Whisk eggs slightly and add cream, cheese and salt and pepper. Add onion and spinach to the mixture and combine.
4. Pour mixture into filo lined tin and bake for 30-35 mins.
5. Serve with side salad.
3/4 cup cream 3 free range eggs 3/4 cup parmesan grated cheese
1/4 cup pine nuts 6 sheets filo pastry 60g butter
Salt and pepper to season
1. Preheat oven to 180 degrees celsius. Grease a 20cm flan tin and line with filo pastry, brushing melted butter between layers. I layer the sheets in diagonals so that there is an even edge to the pastry.
2. Finely dice onion, heat oil in pan and saute onion until soft. Remove onion and then add spinach, cooking until wilted. Cool slightly then squeeze as much water out of the spinach as you can. Roughly chop spinach.
3. Whisk eggs slightly and add cream, cheese and salt and pepper. Add onion and spinach to the mixture and combine.
4. Pour mixture into filo lined tin and bake for 30-35 mins.
5. Serve with side salad.
Sour Cream and Banana Bread - 3rd Feb 2013
So I am trying to move away from cooking with too much vegetable oil. My version of banana bread uses sour cream instead of oil or butter.
2 bananas approx 200g 200g brown sugar 2 free range eggs
1 tsp baking powder 1 tsp bi carb of soda 2 cups of plain flour
1 tsp ground cinnamon 1 tsp ground ginger 1/2 tsp vanilla essence
1 cup of light sour cream
1. Preheat oven to 170 degrees celsius. Grease a loaf tin and line with baking paper.
2. Use electric beaters to cream eggs and sugar.
3. Mash bananas and add to egg mixture along with vanilla essence.
4. Mix in flour, baking powder, bi carb, cinnamon and ginger.
5. Once dry ingredients are incorporated, mix in the sour cream until well combined.
6. Pour into loaf tin and bake for approx 50 mins.
7. Rest in loaf tin for 5 mins and then turn out onto a cooling rack.
2 bananas approx 200g 200g brown sugar 2 free range eggs
1 tsp baking powder 1 tsp bi carb of soda 2 cups of plain flour
1 tsp ground cinnamon 1 tsp ground ginger 1/2 tsp vanilla essence
1 cup of light sour cream
1. Preheat oven to 170 degrees celsius. Grease a loaf tin and line with baking paper.
2. Use electric beaters to cream eggs and sugar.
3. Mash bananas and add to egg mixture along with vanilla essence.
4. Mix in flour, baking powder, bi carb, cinnamon and ginger.
5. Once dry ingredients are incorporated, mix in the sour cream until well combined.
6. Pour into loaf tin and bake for approx 50 mins.
7. Rest in loaf tin for 5 mins and then turn out onto a cooling rack.
Banoffee Pie - 2nd Feb 2013
Pastry: 1 1/2 cups plain flour 1 tbsp icing sugar 140g cold butter
1 egg yolk 2 tbsp cold water
Filling: 395g can of condensed milk 75g butter chopped
1/2 cup brown sugar 2 tbsp golden syrup
2 bananas, sliced 1/2 cup chopped macadamia nuts
300ml cream 1 tsp vanilla essence 2 tsp caster sugar
1. Make pastry - combine flour, icing sugar and butter in a food processor until it resembles breadcrumbs. Add the egg yolk and water and process until the mixture comes together. Knead dough on a floured surface until smooth. Wrap in plastic wrap and pop in the fridge for 30 minutes.
2. Grease 24cm flan tin. Roll dough between sheets of baking paper until it is large enough to line the tin and sides. Place carefully into tin and trim sides. Prick base with fork, cover and refrigerate for another 30 mins.
3. Preheat oven to 200 degrees celsius.
4. Place tin on oven tray. Line pastry with baking paper. Fill with baking weights ( you can also use dried beans or rice for this) and bake for 10 minutes. Remove baking paper and weights and bake uncovered for a further 10 minutes. Let cool.
5. To make the filling, combine condensed milk, butter, golden syrup and sugar in a saucepan on medium heat, stirring for about 10 minutes or until it begins to thicken and turn a caramel colour. Pour into the pastry case and let cool.
6. Place cream, vanilla and caster sugar in a bowl and use electric beaters to whip until cream is no longer runny.
7. Place chopped banana on top of the caramel and then add whipped cream. Top with macadamia nuts.
1 egg yolk 2 tbsp cold water
Filling: 395g can of condensed milk 75g butter chopped
1/2 cup brown sugar 2 tbsp golden syrup
2 bananas, sliced 1/2 cup chopped macadamia nuts
300ml cream 1 tsp vanilla essence 2 tsp caster sugar
1. Make pastry - combine flour, icing sugar and butter in a food processor until it resembles breadcrumbs. Add the egg yolk and water and process until the mixture comes together. Knead dough on a floured surface until smooth. Wrap in plastic wrap and pop in the fridge for 30 minutes.
2. Grease 24cm flan tin. Roll dough between sheets of baking paper until it is large enough to line the tin and sides. Place carefully into tin and trim sides. Prick base with fork, cover and refrigerate for another 30 mins.
3. Preheat oven to 200 degrees celsius.
4. Place tin on oven tray. Line pastry with baking paper. Fill with baking weights ( you can also use dried beans or rice for this) and bake for 10 minutes. Remove baking paper and weights and bake uncovered for a further 10 minutes. Let cool.
5. To make the filling, combine condensed milk, butter, golden syrup and sugar in a saucepan on medium heat, stirring for about 10 minutes or until it begins to thicken and turn a caramel colour. Pour into the pastry case and let cool.
6. Place cream, vanilla and caster sugar in a bowl and use electric beaters to whip until cream is no longer runny.
7. Place chopped banana on top of the caramel and then add whipped cream. Top with macadamia nuts.
chocolate, zucchini and pistachio cake 1st Feb 2013
Beef and Sweet Potato Tagine - 31st Jan 2013
1 kg chuck steak 1/2 tsp gound ginger 1 brown onion diced
1 tsp turmeric 2 tbsp oil 1/2 tsp cajun spice
2 tsp paprika 400g tin tomatoes 1/2 tsp ground cumin
2 tbsp chopped parsley 2 tbsp chopped coriander (plus extra for garnish)
Handfull of flaked almonds 2 sweet potatoes approx 500g Cous cous to serve
1 tsp turmeric 2 tbsp oil 1/2 tsp cajun spice
2 tsp paprika 400g tin tomatoes 1/2 tsp ground cumin
2 tbsp chopped parsley 2 tbsp chopped coriander (plus extra for garnish)
Handfull of flaked almonds 2 sweet potatoes approx 500g Cous cous to serve
1. Cut steak into small pieces, discarding any fat.
2. Heat oil in bottom of tagine and brown beef. Transfer to side dish.
3. On medium heat, add onion and cook until it starts to soften and become translucent. Add cajun spice, cumin, ginger, turmeric and paprika. Add salt and pepper to season.
4. Return beef to tagine along with parsley and coriander. Stir and add 1 cup of water. Cover and let simmer on a low heat for about 1 and 1/2 hours.
5. Add tomatoes and chopped sweet potato, cover and simmer for approx 1/2 hour or until sweet potato is tender.
6. Serve with cous cous, extra coriander and a sprinkling of flaked almonds.
2. Heat oil in bottom of tagine and brown beef. Transfer to side dish.
3. On medium heat, add onion and cook until it starts to soften and become translucent. Add cajun spice, cumin, ginger, turmeric and paprika. Add salt and pepper to season.
4. Return beef to tagine along with parsley and coriander. Stir and add 1 cup of water. Cover and let simmer on a low heat for about 1 and 1/2 hours.
5. Add tomatoes and chopped sweet potato, cover and simmer for approx 1/2 hour or until sweet potato is tender.
6. Serve with cous cous, extra coriander and a sprinkling of flaked almonds.