cooking in march!
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slow cooked lamb with cauliflower puree and fennel salad
31st march 2013
2.5kg leg of lamb 1 sprig of rosemary 3 cloves of garlic 40g butter
1 whole cauliflower 1L chicken stock 1 massel garlic cube
1/2 cup cream Salt and Pepper to taste
For the Salad:
1 packet of mixed salad leaves 1/2 bulb of fennel thinly sliced
1/2 red onion thinly sliced 1 orange, peeled and cut into segments
1 tbsp olive oil 1 tbsp lemon juice
1. Place the lamb in a slow cooker. Top with rosemary and garlic cloves and
cook on low for 8-9 hours.
2. To make the puree, chop the cauliflower up into florrets.
3. Melt the butter in a large pan and then add the cauliflower and cook for 5 minutes, you don't want the cauliflower to get too much colour.
4. Pour in the stock and crushed garlic cube and let simmer for about 20 minutes or until the cauliflower is quite soft.
5. Blend the cauliflower until smooth using a stick blender and then stir through the cream.
6. Season with salt and pepper.
7. For the salad, combine the salad leaves, fennel, onion and orange in a bowl. Combine the olive oil and lemon juice and then pour over the salad.
8.Once you take the lamb out of the slow cooker it will be very tender and you should be able to pull it apart with 2 forks.
9. Place a scoop of puree on a serving plate, top with a generous serving of lamb and then finally the salad.
1 whole cauliflower 1L chicken stock 1 massel garlic cube
1/2 cup cream Salt and Pepper to taste
For the Salad:
1 packet of mixed salad leaves 1/2 bulb of fennel thinly sliced
1/2 red onion thinly sliced 1 orange, peeled and cut into segments
1 tbsp olive oil 1 tbsp lemon juice
1. Place the lamb in a slow cooker. Top with rosemary and garlic cloves and
cook on low for 8-9 hours.
2. To make the puree, chop the cauliflower up into florrets.
3. Melt the butter in a large pan and then add the cauliflower and cook for 5 minutes, you don't want the cauliflower to get too much colour.
4. Pour in the stock and crushed garlic cube and let simmer for about 20 minutes or until the cauliflower is quite soft.
5. Blend the cauliflower until smooth using a stick blender and then stir through the cream.
6. Season with salt and pepper.
7. For the salad, combine the salad leaves, fennel, onion and orange in a bowl. Combine the olive oil and lemon juice and then pour over the salad.
8.Once you take the lamb out of the slow cooker it will be very tender and you should be able to pull it apart with 2 forks.
9. Place a scoop of puree on a serving plate, top with a generous serving of lamb and then finally the salad.
thai fish cakes - 30th march 2013
400g white fish fillets, thinly sliced 2 tbsp curry paste 2 tbsp fish sauce
1 tbsp rice flour 1 egg, beaten 2 tbsp lime juice
1/2 cup green beans, thinly sliced 1/4 spring onion, thinly sliced
1/4 cup fresh coriander Oil for shallow frying
Sweet chilli sauce to serve Salad to serve
1. Mince fish, curry paste, fish sauce, cornflour, lime juice and egg in a food processor until just combined.
2. Transfer to a bowl and mix in beans and spring onions.
3. Shape into round cakes about 5cm in diameter.
4. Fry fish cakes on high heat until they become a golden brown colour, roughly 3-5 minutes per side.
5. Serve with sweet chilli sauce and salad.
1 tbsp rice flour 1 egg, beaten 2 tbsp lime juice
1/2 cup green beans, thinly sliced 1/4 spring onion, thinly sliced
1/4 cup fresh coriander Oil for shallow frying
Sweet chilli sauce to serve Salad to serve
1. Mince fish, curry paste, fish sauce, cornflour, lime juice and egg in a food processor until just combined.
2. Transfer to a bowl and mix in beans and spring onions.
3. Shape into round cakes about 5cm in diameter.
4. Fry fish cakes on high heat until they become a golden brown colour, roughly 3-5 minutes per side.
5. Serve with sweet chilli sauce and salad.
cranberry and white choc hot cross buns - 29th march 2013
350ml water 1 egg, lightly beaten 2 tbsp oil 1 tsp salt 2 tbsp sugar
4 cups bakers flour 3 tbsp milk powder 2 and 1/4 tsp yeast
1 tbsp cinnamon 1/2 cup cranberries 1/4 cup white choc chips
For the paste: 3 tbsp water 1/4 cup plain flour (See step 7)
Glaze: 1/2 cup icing sugar 1/4 tsp cinnamon 2 tbsp water (See step 9)
1. In a large bowl combine salt, sugar, flour, milk powder and cinnamon.
2. Pour in the water, egg and oil and lastly sprinkle in the yeast.
3. Mix together and then knead on a floured surface for 10 minutes or until the dough becomes smooth.
4. Place in a lightly oiled bowl, covered with a tea towel and leave to stand in a warm area for about 1 and 1/2 hours or until the dough has doubled in size.
5. While the dough is resting, turn the oven on to 190 degrees celsius.
6. Divide the dough into 18 pieces and shape into rounds. Place the rounds closely together on 2 baking trays lined with baking paper (9 rounds on each tray).
7. Blend together the flour and water to make a smooth paste. Spoon into a piping bag with a small nozzle and pipe a cross onto each bun.
8. Bake in the oven for 15-20 minutes or until the buns turn a golden brown colour.
9. To make the glaze, mix together the icing sugar, water and cinnamon in a small dish. Brush the hot cross buns with glaze while they are still hot.
4 cups bakers flour 3 tbsp milk powder 2 and 1/4 tsp yeast
1 tbsp cinnamon 1/2 cup cranberries 1/4 cup white choc chips
For the paste: 3 tbsp water 1/4 cup plain flour (See step 7)
Glaze: 1/2 cup icing sugar 1/4 tsp cinnamon 2 tbsp water (See step 9)
1. In a large bowl combine salt, sugar, flour, milk powder and cinnamon.
2. Pour in the water, egg and oil and lastly sprinkle in the yeast.
3. Mix together and then knead on a floured surface for 10 minutes or until the dough becomes smooth.
4. Place in a lightly oiled bowl, covered with a tea towel and leave to stand in a warm area for about 1 and 1/2 hours or until the dough has doubled in size.
5. While the dough is resting, turn the oven on to 190 degrees celsius.
6. Divide the dough into 18 pieces and shape into rounds. Place the rounds closely together on 2 baking trays lined with baking paper (9 rounds on each tray).
7. Blend together the flour and water to make a smooth paste. Spoon into a piping bag with a small nozzle and pipe a cross onto each bun.
8. Bake in the oven for 15-20 minutes or until the buns turn a golden brown colour.
9. To make the glaze, mix together the icing sugar, water and cinnamon in a small dish. Brush the hot cross buns with glaze while they are still hot.
Carrot, Zucchini and chocolate cake - 28th march 2013
1 cup SR flour 1 tsp cinnamon 3/4 cup caster sugar
1/2 cup grated zucchini 1/2 cup grated carrot 1/2 cup choc chips
1/3 cup desiccated coconut 1/4 cup chopped pecans 90g melted butter
2 free range eggs, lightly beaten
Cream cheese icing:
125g light cream cheese 30g butter, at room temperature 1 and 1/2 cups icing sugar 1 tsp hot water
Beat cream cheese and butter in bowl with electric beaters until smooth. Add icing sugar and water and beat for a couple more minutes until light and fluffy.
1. Heat oven to 180 degrees celsius.
2. Combine flour, cinnamon, sugar, zucchini, carrot, choc chips, coconut and pecans in a bowl.
3. Add melted butter and eggs and mix thoroughly.
4. Pour mixture into a lightly greased 20cm ound cake tin and bake for approx 30minutes.
5. Cool in tin and then ice with cream cheese icing. Top with cinnamon and walnuts.
1/2 cup grated zucchini 1/2 cup grated carrot 1/2 cup choc chips
1/3 cup desiccated coconut 1/4 cup chopped pecans 90g melted butter
2 free range eggs, lightly beaten
Cream cheese icing:
125g light cream cheese 30g butter, at room temperature 1 and 1/2 cups icing sugar 1 tsp hot water
Beat cream cheese and butter in bowl with electric beaters until smooth. Add icing sugar and water and beat for a couple more minutes until light and fluffy.
1. Heat oven to 180 degrees celsius.
2. Combine flour, cinnamon, sugar, zucchini, carrot, choc chips, coconut and pecans in a bowl.
3. Add melted butter and eggs and mix thoroughly.
4. Pour mixture into a lightly greased 20cm ound cake tin and bake for approx 30minutes.
5. Cool in tin and then ice with cream cheese icing. Top with cinnamon and walnuts.
asparagus and brie tart - 27th march 2013
1 sheet of puff pastry 8 fresh asparagus spears
125g brie cheese, sliced into thin wedges 5 chives, chopped
1 tbsp flaked almonds
1. Heat oven to 180 degrees celsius.
2. Place puff pastry on baking tray and cook for 5 minutes - the pastry should be just starting to puff up but not colour.
3. Arrange the wedges of brie across the the pastry in rows.
4. Place the asparagus spears on top of the brie.
5. Sprinkle with chives and almonds.
6. Bake for another 10 minutes or until the cheese has melted and the pastry is a golden colour.
7. Serve with a side salad for a delicious lunch!
125g brie cheese, sliced into thin wedges 5 chives, chopped
1 tbsp flaked almonds
1. Heat oven to 180 degrees celsius.
2. Place puff pastry on baking tray and cook for 5 minutes - the pastry should be just starting to puff up but not colour.
3. Arrange the wedges of brie across the the pastry in rows.
4. Place the asparagus spears on top of the brie.
5. Sprinkle with chives and almonds.
6. Bake for another 10 minutes or until the cheese has melted and the pastry is a golden colour.
7. Serve with a side salad for a delicious lunch!
lemongrass pork with veggies - 26th march 2013
Marinade:
4 cloves of garlic, crushed 2 tbsp fish sauce 2 tsp sugar 1 tsp rice flour
1/2 tsp pepper 1 tsp coconut oil
500g pork, cubed 2 tbsp coconut oil 2 cloves of garlic, crushed
2 french shallots, sliced 4 stalks of lemon grass, finely chopped
1 tbsp fish sauce 1 cube of palm sugar 1/2 red capsicum
Couple of handfuls of bean sprouts 1 bunch pak choy
Fresh coriander to garnish
1. Mix all the marinade ingredients in a large bowl. Add the pork and coat with the marinade. Cover and refrigerate for 2 hours.
2. Heat the coconut oil in a wok. Add the garlic, shallots and lemon grass and fry for a minute or 2.
3. Add the pork, fish sauce and palm sugar and cook for about 10 minutes, stirring frequently.
4. Finally add the capsicum, bean sprouts and pak choy and cook for a further 5 minutes.
5. Serve with steamed rice and top with fresh coriander leaves.
4 cloves of garlic, crushed 2 tbsp fish sauce 2 tsp sugar 1 tsp rice flour
1/2 tsp pepper 1 tsp coconut oil
500g pork, cubed 2 tbsp coconut oil 2 cloves of garlic, crushed
2 french shallots, sliced 4 stalks of lemon grass, finely chopped
1 tbsp fish sauce 1 cube of palm sugar 1/2 red capsicum
Couple of handfuls of bean sprouts 1 bunch pak choy
Fresh coriander to garnish
1. Mix all the marinade ingredients in a large bowl. Add the pork and coat with the marinade. Cover and refrigerate for 2 hours.
2. Heat the coconut oil in a wok. Add the garlic, shallots and lemon grass and fry for a minute or 2.
3. Add the pork, fish sauce and palm sugar and cook for about 10 minutes, stirring frequently.
4. Finally add the capsicum, bean sprouts and pak choy and cook for a further 5 minutes.
5. Serve with steamed rice and top with fresh coriander leaves.
thai chicken 'risotto' -25th march 2013
Not your traditional risotto!
Curry Paste:
2 coriander roots, chopped 1 tbsp chopped ginger 3 garlic cloves, chopped
1/2 tsp ground tumeric 2 tbsp curry powder Pinch of salt
Use a pestle and mortar to pound the coriander roots, ginger and garlic together. Add the tumeric, curry powder, salt and combine.
6 chicken thigh fillets, trimmed of fat 2 tbsp fish sauce pinch of sugar 1/2 cup sour cream
2-3 tbsp coconut oil 2 dried bay leaves 1 cinnamon stick 1 tomato, diced
1 cup fresh coriander leaves 3 cups of jasmine rice 2 cups beef stock 2 cups chicken stock
1/4 tsp saffron powder 2 tbsp dried shallots Oil for frying
1. Make the curry paste.
2. Place the chicken in a large bowl. Add half of the curry paste, fish sauce, sugar and 1/4 cup of sour cream. Make sure all the chicken is covered and place in the fridge for an hour or so to marinate.
3. Heat oil until it starts to shimmer. Fry the chicken in a wok until the outside is golden. Don't worry if the chicken is still pink at this point as it will be cooked further with the rice. Remove from wok and place on paper towel to drain.
4. In a cast iron pan or wok heat the coconut oil, add the rest of the curry paste, bay leaves and cinnamon stick. Fry for 2-3 minutes then add the tomato, coriander, chicken and rice.
5. After a couple of minutes add the beef and chicken stock, saffron powder and 1 tbsp dried shallots.
6. Reduce heat to low and leave for 25minutes or until the rice is cooked, stirring occasionally.
7. Serve with the rest of the dried shallots and extra coriander.
Adapted from Thai Street Food by David Thompson
Curry Paste:
2 coriander roots, chopped 1 tbsp chopped ginger 3 garlic cloves, chopped
1/2 tsp ground tumeric 2 tbsp curry powder Pinch of salt
Use a pestle and mortar to pound the coriander roots, ginger and garlic together. Add the tumeric, curry powder, salt and combine.
6 chicken thigh fillets, trimmed of fat 2 tbsp fish sauce pinch of sugar 1/2 cup sour cream
2-3 tbsp coconut oil 2 dried bay leaves 1 cinnamon stick 1 tomato, diced
1 cup fresh coriander leaves 3 cups of jasmine rice 2 cups beef stock 2 cups chicken stock
1/4 tsp saffron powder 2 tbsp dried shallots Oil for frying
1. Make the curry paste.
2. Place the chicken in a large bowl. Add half of the curry paste, fish sauce, sugar and 1/4 cup of sour cream. Make sure all the chicken is covered and place in the fridge for an hour or so to marinate.
3. Heat oil until it starts to shimmer. Fry the chicken in a wok until the outside is golden. Don't worry if the chicken is still pink at this point as it will be cooked further with the rice. Remove from wok and place on paper towel to drain.
4. In a cast iron pan or wok heat the coconut oil, add the rest of the curry paste, bay leaves and cinnamon stick. Fry for 2-3 minutes then add the tomato, coriander, chicken and rice.
5. After a couple of minutes add the beef and chicken stock, saffron powder and 1 tbsp dried shallots.
6. Reduce heat to low and leave for 25minutes or until the rice is cooked, stirring occasionally.
7. Serve with the rest of the dried shallots and extra coriander.
Adapted from Thai Street Food by David Thompson
weekend in brisbane 21st - 24th march 2013
We just spent a weekend in Brisbane and the Sunshine Coast, celebrating the beautiful wedding of Jess and Glen, and catching up with friends and family. Funnily enough no cooking was done, but we did do some great eating! Here are a few pics of what we ate and drank and some snaps of the wedding!
Gluten Free shortbread - 20th march 2013
250g butter, at room temperature 3/4 cup caster sugar
1 and 3/4 cups gluten free plain flour 1/3 cup rice flour
2 tbsp white sugar
1. Pre-heat oven to 130 degrees celsius.
2. Cream butter and sugar until light and fluffy.
3. Stir in the plain flour and the rice flour.
4. Knead briefly on a floured surface until there are no lumps.
5. Cut dough in half. Place each half on separate biscuit trays and press out the dough to make a 20cm round on each tray.
6. Mark each round into wedges and prick all over with a fork.
7. Sprinkle 1 tbsp of white sugar over each round.
8. Bake for 35 minutes. Let cool then cut the shortbread into wedges.
1 and 3/4 cups gluten free plain flour 1/3 cup rice flour
2 tbsp white sugar
1. Pre-heat oven to 130 degrees celsius.
2. Cream butter and sugar until light and fluffy.
3. Stir in the plain flour and the rice flour.
4. Knead briefly on a floured surface until there are no lumps.
5. Cut dough in half. Place each half on separate biscuit trays and press out the dough to make a 20cm round on each tray.
6. Mark each round into wedges and prick all over with a fork.
7. Sprinkle 1 tbsp of white sugar over each round.
8. Bake for 35 minutes. Let cool then cut the shortbread into wedges.
Hazelnut tiramisu - 19th march 2013
1 large packet of savoiardi biscuits 1 and 1/2 cups of strong black coffee
1/2 cup Frangelico 3 eggs, separated
1/3 cup caster sugar 250g mascarpone
300ml cream, lightly beaten Cocoa powder
1. Beat the egg yolks and sugar until thick and they lighten in colour.
2. Carefully stir in the mascarpone and cream.
3. In a separate bowl, beat the egg whites until soft peaks form.
4. Gently fold the egg whites into the cream mixture until well combined.
5. In a deep bowl, combine the coffee and Frangelico.
6. Dip about 10 biscuits into the coffee mixture and arrange them over the base of a ceramic or glass dish. (I used a 20x25cm dish but something of similar size would be fine - you may just need to adjust the amount of biscuits you need to cover the base.)
7. Cover the biscuits with about 1/3 of the cream mixture.
8. Repeat these layers another 2 times finishing with the cream mixture on top.
9. Refrigerate for a minimum of 2 hours, I find overnight is best!
10. Dust with cocoa just before serving.
1/2 cup Frangelico 3 eggs, separated
1/3 cup caster sugar 250g mascarpone
300ml cream, lightly beaten Cocoa powder
1. Beat the egg yolks and sugar until thick and they lighten in colour.
2. Carefully stir in the mascarpone and cream.
3. In a separate bowl, beat the egg whites until soft peaks form.
4. Gently fold the egg whites into the cream mixture until well combined.
5. In a deep bowl, combine the coffee and Frangelico.
6. Dip about 10 biscuits into the coffee mixture and arrange them over the base of a ceramic or glass dish. (I used a 20x25cm dish but something of similar size would be fine - you may just need to adjust the amount of biscuits you need to cover the base.)
7. Cover the biscuits with about 1/3 of the cream mixture.
8. Repeat these layers another 2 times finishing with the cream mixture on top.
9. Refrigerate for a minimum of 2 hours, I find overnight is best!
10. Dust with cocoa just before serving.
Kickin' chilli con carne - 18th march 2013
1.5kg gravy beef cut into 2cm pieces
2 brown onions, diced 2 garlic cloves, crushed
2 tsp ground cumin 2 tsp ground coriander 2 tsp paprika
2x400g cans tomatoes 1 tbsp tomato paste 1 red chilli, thinly sliced
1 tsp ground chilli 1 cup kidney beans (from a can)
4 shallots, thinly sliced 1/4 cup fresh coriander leaves
Corn bread to serve
1. Place beef, onions and garlic in a slow cooker.
2. Add cumin, coriander, paprika, canned tomatoes and tomato paste and cook on low for 7 hours.
3. Add fresh and ground chilli and kidney beans and cook for a further 45mins to 1 hour.
4. Stir through shallots and coriander and serve.
2 brown onions, diced 2 garlic cloves, crushed
2 tsp ground cumin 2 tsp ground coriander 2 tsp paprika
2x400g cans tomatoes 1 tbsp tomato paste 1 red chilli, thinly sliced
1 tsp ground chilli 1 cup kidney beans (from a can)
4 shallots, thinly sliced 1/4 cup fresh coriander leaves
Corn bread to serve
1. Place beef, onions and garlic in a slow cooker.
2. Add cumin, coriander, paprika, canned tomatoes and tomato paste and cook on low for 7 hours.
3. Add fresh and ground chilli and kidney beans and cook for a further 45mins to 1 hour.
4. Stir through shallots and coriander and serve.
sweet potato salad - 17th march 2013
1 kg sweet potato, peeled
3 rashers of short cut bacon, trimmed and cut into small pieces 1/2 red onion, sliced
1 tbs mayonnaise 1 tsp dijon mustard 1 garlic clove, crushed
1/2 cup cream 1/3 cup chopped coriander (or parsley) 2 shallots, thinly sliced
1. Cut sweet potato into large pieces and cook in a saucepan of salted water for about 15 minutes or until just tender.
2. Meanwhile cook the bacon pieces in the oven at 180 degrees celsius for about 10 minutes or until crispy.
3. Combine the mayonnaise, dijon mustard, garlic and cream in a jug and mix well.
4. Once the sweet potato is cooked, drain, cool slightly and then cut into smaller pieces.
5. Place the sweet potato in a serving bowl, top with the bacon, onion and coriander and then pour over the mayonnaise dressing.
6. Toss to make sure all pieces are covered and top with shallots.
3 rashers of short cut bacon, trimmed and cut into small pieces 1/2 red onion, sliced
1 tbs mayonnaise 1 tsp dijon mustard 1 garlic clove, crushed
1/2 cup cream 1/3 cup chopped coriander (or parsley) 2 shallots, thinly sliced
1. Cut sweet potato into large pieces and cook in a saucepan of salted water for about 15 minutes or until just tender.
2. Meanwhile cook the bacon pieces in the oven at 180 degrees celsius for about 10 minutes or until crispy.
3. Combine the mayonnaise, dijon mustard, garlic and cream in a jug and mix well.
4. Once the sweet potato is cooked, drain, cool slightly and then cut into smaller pieces.
5. Place the sweet potato in a serving bowl, top with the bacon, onion and coriander and then pour over the mayonnaise dressing.
6. Toss to make sure all pieces are covered and top with shallots.
Choc, raspberry and macadamia brownies - 16th march 2013
100g dark chocolate 100g butter 1/2 cup milk
2 eggs, lightly beaten 1/2 tsp vanilla essence
1 cup plain flour 1/2 cup almond meal 1 and 1/4 cup caster sugar
1/4 cup cocoa 1 and 1/2 tsp bi carb of soda
1/4 cup macadamia nuts chopped 150g frozen rasberries
1. Heat oven to 180 degrees celsius.
2. Combine flour, almond meal, caster sugar, cocoa and bi carb in a bowl.
3. Mix milk, eggs and vanilla together in a jug.
4. Add the milk mixture to the dry ingredients and mix well.
5. Melt butter and chocolate together over a low heat and stir into mixture until well combined.
6. Lastly stir through the macadamia nuts and pour into a 30x25cm cake tin lined with baking paper.
7. Sprinkle the raspberries evenly over the top and press them down into the mixture slightly.
8. Bake for 30-35 minutes.
2 eggs, lightly beaten 1/2 tsp vanilla essence
1 cup plain flour 1/2 cup almond meal 1 and 1/4 cup caster sugar
1/4 cup cocoa 1 and 1/2 tsp bi carb of soda
1/4 cup macadamia nuts chopped 150g frozen rasberries
1. Heat oven to 180 degrees celsius.
2. Combine flour, almond meal, caster sugar, cocoa and bi carb in a bowl.
3. Mix milk, eggs and vanilla together in a jug.
4. Add the milk mixture to the dry ingredients and mix well.
5. Melt butter and chocolate together over a low heat and stir into mixture until well combined.
6. Lastly stir through the macadamia nuts and pour into a 30x25cm cake tin lined with baking paper.
7. Sprinkle the raspberries evenly over the top and press them down into the mixture slightly.
8. Bake for 30-35 minutes.
pork and vegetable sausage rolls - 15th march 2013
1 brown onion, finely diced 2 garlic cloves, crushed 1 carrot, grated
1 small zucchini, grated 500g pork and veal mince
1/2 cup dry breadcrumbs 1 egg, lightly beaten
1 tsp fresh rosemary, chopped 1 tbsp fennel seeds, crushed
3 sheets of puff pastry Sesame seeds
1. Preheat oven to 200 degrees celsius.
2. Cook the onion and garlic in a pan over medium heat until soft.
3. Combine onion, garlic, carrot, zucchini, mince, breadcrumbs, egg, rosemary and fennel seeds in a bowl and mix well.
4. Cut pastry sheets in half. Make a log of the mince mixture along the middle of the pastry and fold the sides of the pastry up to enclose.
5. Place on baking tray, join side down. Sprinkle with sesame seeds and bake for 25mins.
1 small zucchini, grated 500g pork and veal mince
1/2 cup dry breadcrumbs 1 egg, lightly beaten
1 tsp fresh rosemary, chopped 1 tbsp fennel seeds, crushed
3 sheets of puff pastry Sesame seeds
1. Preheat oven to 200 degrees celsius.
2. Cook the onion and garlic in a pan over medium heat until soft.
3. Combine onion, garlic, carrot, zucchini, mince, breadcrumbs, egg, rosemary and fennel seeds in a bowl and mix well.
4. Cut pastry sheets in half. Make a log of the mince mixture along the middle of the pastry and fold the sides of the pastry up to enclose.
5. Place on baking tray, join side down. Sprinkle with sesame seeds and bake for 25mins.
Prawn and MAngo Fettuccine - 14th march 2013
500g green banana prawns, peeled and deveined, tails left on
3 ripe mangoes, peeled and cut into slices
500g packet of fettuccine
150g snow peas
2 cloves of garlic, crushed 1/2 cup cream
1 tsp dried thyme 1 tsp dried oregano
Coconut oil for cooking Pinch of salt
1. Heat a pot of water until boiling, add 1 tsp of coconut oil and a pinch of salt. Add the pasta to this pot and cook until al dente.
2. Meanwhile blanche the snow peas and set aside.
3.Heat the oil in a fry pan on medium heat. Add the garlic and prawns. Cook the prawns for a couple of minutes on each side, making sure not to over cook them.
4. Drain the pasta and then add the cream, thyme and oregano and combine.
5. Lastly, stir the prawns, snow peas and slices of mango through the pasta.
3 ripe mangoes, peeled and cut into slices
500g packet of fettuccine
150g snow peas
2 cloves of garlic, crushed 1/2 cup cream
1 tsp dried thyme 1 tsp dried oregano
Coconut oil for cooking Pinch of salt
1. Heat a pot of water until boiling, add 1 tsp of coconut oil and a pinch of salt. Add the pasta to this pot and cook until al dente.
2. Meanwhile blanche the snow peas and set aside.
3.Heat the oil in a fry pan on medium heat. Add the garlic and prawns. Cook the prawns for a couple of minutes on each side, making sure not to over cook them.
4. Drain the pasta and then add the cream, thyme and oregano and combine.
5. Lastly, stir the prawns, snow peas and slices of mango through the pasta.
garlic flatbreads - 13th March 2013
300g plain flour 1 tsp baking powder 1 and 1/2 tsp sea salt
200ml cold water 3 tbsp sesame oil 2 garlic cloves, crushed
1. Mix together flour, baking powder, salt and water in a bowl. Once combined, turn out onto a floured surface and knead until smooth. Let rest for about 30mins.
2. Divide dough into 4 pieces. Roll out into 15-20cm rounds.
3. Brush with sesame oil and sprinkle with crushed garlic.
4. Roll into a log, dust with flour, fold to make a coil and then roll back out into a round again.
5. Heat a little coconut oil in a fry pan on medium heat and cook the breads for 1-2 minutes on each side.
6. These are great with a variety of dishes - we had ours with sausages, cous cous and a simple tomato salad.
200ml cold water 3 tbsp sesame oil 2 garlic cloves, crushed
1. Mix together flour, baking powder, salt and water in a bowl. Once combined, turn out onto a floured surface and knead until smooth. Let rest for about 30mins.
2. Divide dough into 4 pieces. Roll out into 15-20cm rounds.
3. Brush with sesame oil and sprinkle with crushed garlic.
4. Roll into a log, dust with flour, fold to make a coil and then roll back out into a round again.
5. Heat a little coconut oil in a fry pan on medium heat and cook the breads for 1-2 minutes on each side.
6. These are great with a variety of dishes - we had ours with sausages, cous cous and a simple tomato salad.
cream cheese and plum cake - 12th march 2013
2/3 cup caster sugar 125g butter, softened
125g light cream cheese, softened 2 free range eggs
1 cup of SR flour 1/2 cup plain flour
1/4 cup milk 2 ripe plums, sliced
1. Heat oven to 180 degrees celsius.
2. Beat sugar, butter and cream cheese with electric beaters.
3. Add the eggs one at a time and combine well.
4. Mix in the flours and milk with a wooden spoon and pour mixture into a greased cake tin.
5. Top with sliced plums and bake for 30minutes or until golden on top. Serve with cream.
125g light cream cheese, softened 2 free range eggs
1 cup of SR flour 1/2 cup plain flour
1/4 cup milk 2 ripe plums, sliced
1. Heat oven to 180 degrees celsius.
2. Beat sugar, butter and cream cheese with electric beaters.
3. Add the eggs one at a time and combine well.
4. Mix in the flours and milk with a wooden spoon and pour mixture into a greased cake tin.
5. Top with sliced plums and bake for 30minutes or until golden on top. Serve with cream.
cauliflower and blue cheese soup - 11th march 2013
1kg cauliflower, chopped into florets 40g butter
1L boiling water 2 Massel chicken stock cubes
2 Massel garlic cubes 100ml cream or creme fraiche
50g blue cheese crumbled Chopped shallots for garnish
1. Melt butter in a large pot and then add cauliflower for 2-3 minutes.
2. Dissolve the chicken and garlic cubes in the boiling water and add to the cauliflower.
3. Simmer on low for 25-30 minutes or until the cauliflower is soft.
4. Blend the soup together. I like to use a hand mixer to do this but you can also transfer the soup to a blender or food processor.
5. Once the soup is nice and smooth, blend in the cream and then the blue cheese.
6. Garnish with chives and serve with toast if desired.
1L boiling water 2 Massel chicken stock cubes
2 Massel garlic cubes 100ml cream or creme fraiche
50g blue cheese crumbled Chopped shallots for garnish
1. Melt butter in a large pot and then add cauliflower for 2-3 minutes.
2. Dissolve the chicken and garlic cubes in the boiling water and add to the cauliflower.
3. Simmer on low for 25-30 minutes or until the cauliflower is soft.
4. Blend the soup together. I like to use a hand mixer to do this but you can also transfer the soup to a blender or food processor.
5. Once the soup is nice and smooth, blend in the cream and then the blue cheese.
6. Garnish with chives and serve with toast if desired.
Thai salmon salad - 10th March 2013
Serves 2
2x200g salmon fillets Lettuce 1/2 red capsicum, sliced
Purple cabbage, sliced Fresh coriander and chilli to garnish
1. Assemble lettuce, capsicum and cabbage on a plate.
2. Grill salmon on low heat to your liking.
3. Place salmon on top of salad and spoon dressing over the top. Garnish with fresh coriander and extra chilli if desired.
Dressing:
Juice of 1/2 lime 1 small red chilli, thinly sliced 1 tsp salt
2 coriander roots, washed and sliced 2 garlic cloves 1 tbsp fish sauce
1 tbsp palm sugar
To make dressing:
Pound garlic, chilli, salt and coriander roots in a mortar. Add lime juice, palm sugar and fish sauce and combine.
2x200g salmon fillets Lettuce 1/2 red capsicum, sliced
Purple cabbage, sliced Fresh coriander and chilli to garnish
1. Assemble lettuce, capsicum and cabbage on a plate.
2. Grill salmon on low heat to your liking.
3. Place salmon on top of salad and spoon dressing over the top. Garnish with fresh coriander and extra chilli if desired.
Dressing:
Juice of 1/2 lime 1 small red chilli, thinly sliced 1 tsp salt
2 coriander roots, washed and sliced 2 garlic cloves 1 tbsp fish sauce
1 tbsp palm sugar
To make dressing:
Pound garlic, chilli, salt and coriander roots in a mortar. Add lime juice, palm sugar and fish sauce and combine.
super easy (and delicious!) date loaf - 9th march 2013
1 cup chopped dates 1 cup brown sugar 60g butter, chopped
1 cup boiling water 1 and 3/4 cup self raising flour 1 tsp bi carb of soda
1. Heat oven to 180 degrees celsius.
2. Place dates, sugar and butter in a bowl.
3. Pour in the boiling water and stir until the butter has melted.
4. Add the flour and bi carb and mix thoroughly with a wooden spoon.
5. Bake for 40-45minutes.
1 cup boiling water 1 and 3/4 cup self raising flour 1 tsp bi carb of soda
1. Heat oven to 180 degrees celsius.
2. Place dates, sugar and butter in a bowl.
3. Pour in the boiling water and stir until the butter has melted.
4. Add the flour and bi carb and mix thoroughly with a wooden spoon.
5. Bake for 40-45minutes.
Pepperoni, olive and cheese bread - 8th march 2013
Today we bought a breadmaker and this is the first loaf I cooked in it!
It makes a 750g loaf.
It makes a 750g loaf.
Chorizo and haloumi salad - 7th march 2013
Serves 3-4
2 chorizo sausages approx 250g 225g packet of haloumi cheese
4 potatoes, washed or peeled 200g green beans
200g fresh baby asparagus 2 tbsp olive oil
2 tbsp lemon juice 1 tbsp balsamic vinegar
1. Cut the potatoes into quarters and boil until soft.
2. Trim the beans and cook in a pot on high heat for 5 minutes. Add the asparagus and continue to cook for a further 3 minutes or so. I like the greens to still have a bit of a crunch to them, but you can cook them longer if you like them soft.
3. Chop chorizo into thin slices and cook in a fry pan so that both sides are crispy. Add the potatoes for a couple of minutes or until they are just coated with the oil from the pan.
4. Slice the haloumi and in a separate pan cook briefly on each side (1-2mins). You want the haloumi to be grilled but not chewy.
5. Assemble all ingredients on a plate together and drizzle over the olive oil, lemon juice and balsamic.
2 chorizo sausages approx 250g 225g packet of haloumi cheese
4 potatoes, washed or peeled 200g green beans
200g fresh baby asparagus 2 tbsp olive oil
2 tbsp lemon juice 1 tbsp balsamic vinegar
1. Cut the potatoes into quarters and boil until soft.
2. Trim the beans and cook in a pot on high heat for 5 minutes. Add the asparagus and continue to cook for a further 3 minutes or so. I like the greens to still have a bit of a crunch to them, but you can cook them longer if you like them soft.
3. Chop chorizo into thin slices and cook in a fry pan so that both sides are crispy. Add the potatoes for a couple of minutes or until they are just coated with the oil from the pan.
4. Slice the haloumi and in a separate pan cook briefly on each side (1-2mins). You want the haloumi to be grilled but not chewy.
5. Assemble all ingredients on a plate together and drizzle over the olive oil, lemon juice and balsamic.
Mantu - 6th march 2013
500g lamb mince 1/2 brown onion diced
2 garlic cloves, crushed 1 tsp ground coriander
1 red chilli, finely sliced 1/4 cup fresh coriander, chopped
1 packet of wonton wrappers 1 tsp coconut oil for cooking
Sour cream and 1 clove of crushed garlic to serve
Extra coriander to serve if desired
1. Heat 1 tsp of coconut oil in a fry pan and add onion and garlic for 2-3 minutes.
2. Add the lamb mince and ground coriander and cook until all the meat has browned.
3. Stir through the chilli and fresh coriander and remove from heat.
4. Once the meat has cooled slightly, spoon a teaspoonful onto a wonton wrapper.
5. Fold the wonton wrapper by taking the two opposite corners and sealing them with a little water. Next repeat with the other two corners creating a little parcel (a mantu). Fill all the wonton wrappers.
6. Place the mantu in a steamer and steam for approx 30 minutes. Depending on the size of your steamer, you might need to do this in two batches.
7. Combine sour cream and garlic and spoon over mantu. Top with coriander.
2 garlic cloves, crushed 1 tsp ground coriander
1 red chilli, finely sliced 1/4 cup fresh coriander, chopped
1 packet of wonton wrappers 1 tsp coconut oil for cooking
Sour cream and 1 clove of crushed garlic to serve
Extra coriander to serve if desired
1. Heat 1 tsp of coconut oil in a fry pan and add onion and garlic for 2-3 minutes.
2. Add the lamb mince and ground coriander and cook until all the meat has browned.
3. Stir through the chilli and fresh coriander and remove from heat.
4. Once the meat has cooled slightly, spoon a teaspoonful onto a wonton wrapper.
5. Fold the wonton wrapper by taking the two opposite corners and sealing them with a little water. Next repeat with the other two corners creating a little parcel (a mantu). Fill all the wonton wrappers.
6. Place the mantu in a steamer and steam for approx 30 minutes. Depending on the size of your steamer, you might need to do this in two batches.
7. Combine sour cream and garlic and spoon over mantu. Top with coriander.
chicken and rosemary carbonara - 5th March 2013
1 chicken breast, sliced into small pieces 1 tbsp fresh rosemary, chopped
4 slices of shortcut bacon, trimmed and cut into small pieces
2 garlic cloves, crushed 1/2 red onion, diced
2 eggs 2 egg yolks 1/2 cup cream
60g grated parmesan cheese Salt and pepper to taste
Coconut oil for cooking
1. Heat water in a large pot and add a pinch of salt. Add the pasta and cook until al dente.
2. Meanwhile add a little coconut oil to a fry pan on medium heat. Place bacon, chicken, onion and garlic in the pan and cook for 10 minutes or until the chicken is cooked through.
3. Stir through the rosemary and remove from heat.
4. In a bowl, combine eggs and egg yolks and beat lightly.
5. Add the cream and parmesan to the eggs and season with salt and pepper.
6. Once the past is cooked, drain and add the chicken mixture.
7. Lastly, pour the egg mixture into the pasta and toss over low heat for a couple of minutes until combined. Be careful not to cook for too long as you don't want to 'scramble' the egg mixture!
4 slices of shortcut bacon, trimmed and cut into small pieces
2 garlic cloves, crushed 1/2 red onion, diced
2 eggs 2 egg yolks 1/2 cup cream
60g grated parmesan cheese Salt and pepper to taste
Coconut oil for cooking
1. Heat water in a large pot and add a pinch of salt. Add the pasta and cook until al dente.
2. Meanwhile add a little coconut oil to a fry pan on medium heat. Place bacon, chicken, onion and garlic in the pan and cook for 10 minutes or until the chicken is cooked through.
3. Stir through the rosemary and remove from heat.
4. In a bowl, combine eggs and egg yolks and beat lightly.
5. Add the cream and parmesan to the eggs and season with salt and pepper.
6. Once the past is cooked, drain and add the chicken mixture.
7. Lastly, pour the egg mixture into the pasta and toss over low heat for a couple of minutes until combined. Be careful not to cook for too long as you don't want to 'scramble' the egg mixture!
Chilli squid - 4th march 2013
4 squid tubes 1 tbsp sea salt 2 tsp pepper
2 shallots, chopped 1 tsp ground coriander 1 tbsp ground chilli
1/3 cup cornflour 1 cup vegetable oil for frying
Lemon wedges Fresh coriander for garnish
1. Slice squid tubes into rings.
2. Mix salt, pepper, shallots, ground coriander, chilli and cornflour in a bowl.
3. Add squid rings and coat with cornflour mixture.
4. Heat oil in a wok until the surface shimmers.
5. Add squid rings in batches until they turn golden in colour.
6. Use a slotted spoon to remove the rings from the oil and transfer to a plate lined with paper towel to soak up excess oil.
7. Once all rings are cooked, serve with a wedge of lemon and a sprinkle of coriander.
honey, soy and garlic beef - 3rd march 2013
500g beef strips 2 tbsp honey
2 tbsp soy sauce 2 cloves of minced garlic
1 small brown onion, thinly sliced 3 celery stalks, thinly sliced
1 red capsicum, sliced 2 carrots, peeled and sliced
150g beans, trimmed and chopped 100g mushrooms sliced
1 stalk of broccoli, chopped into florets 1 tbsp Sesame seeds
Coriander to garnish Coconut oil for cooking
1. Heat fry pan on medium and add garlic, onion, beef, 1 tbsp of soy sauce and honey. Cook until just browned then set aside.
2. In a wok, add a small amount of coconut oil. Add celery, capsicum, broccoli, carrots and beans. Cook for 5 - 10 minutes or until your liking. (We like the veggies still crunchy!)
3. Add the beef mixture to the veggies along with the mushrooms and the rest of the soy sauce. Sprinkle in sesame seeds and cook on low for 2 or 3 minutes to flavour the veggies.
4. Serve with rice and a pinch of coriander.
2 tbsp soy sauce 2 cloves of minced garlic
1 small brown onion, thinly sliced 3 celery stalks, thinly sliced
1 red capsicum, sliced 2 carrots, peeled and sliced
150g beans, trimmed and chopped 100g mushrooms sliced
1 stalk of broccoli, chopped into florets 1 tbsp Sesame seeds
Coriander to garnish Coconut oil for cooking
1. Heat fry pan on medium and add garlic, onion, beef, 1 tbsp of soy sauce and honey. Cook until just browned then set aside.
2. In a wok, add a small amount of coconut oil. Add celery, capsicum, broccoli, carrots and beans. Cook for 5 - 10 minutes or until your liking. (We like the veggies still crunchy!)
3. Add the beef mixture to the veggies along with the mushrooms and the rest of the soy sauce. Sprinkle in sesame seeds and cook on low for 2 or 3 minutes to flavour the veggies.
4. Serve with rice and a pinch of coriander.
peanut butter cake - 2nd March 2013
1/2 cup peanut butter 125g butter, softened 165g caster sugar
1 free range egg 225g plain flour 2 tsp baking powder
1/2 cup milk Chocolate icing Crushed peanuts (optional)
1. Preheat oven to 160 degrees celsius.
2. Using electric beaters cream sugar and butter.
3. Add peanut butter and egg and combine.
4. Lastly, add flour, baking powder and milk and beat until all ingredients just come together.
5. Pour into a greased 20cm round cake tin and bake for 45 minutes. Let cool in tin.
6. Top with chocolate icing and crushed peanuts (if desired).
Chilli Garlic Chicken - 1st march 2013
500g chicken breast, chopped into strips 2 tbsp minced garlic
1/4 cup apple cider vinegar 2 tsp ground chilli
1/4 cup coconut oil
1. Put chicken in a bowl and top with all other ingredients.
2. Mix to ensure all the chicken is coated and marinate in the fridge for 2 hours.
3. Grill on a hot plate for 8-10 minutes or until cooked through.
4. Serve with salad of your choice.
1/4 cup apple cider vinegar 2 tsp ground chilli
1/4 cup coconut oil
1. Put chicken in a bowl and top with all other ingredients.
2. Mix to ensure all the chicken is coated and marinate in the fridge for 2 hours.
3. Grill on a hot plate for 8-10 minutes or until cooked through.
4. Serve with salad of your choice.