Tuesday, May 15, 2018

Almond and Raspberry Friands

Makes 12

185g butter, melted
1 cup (125g) almond meal
6 egg whites, lightly beaten
1 1/2 cups (240g) icing sugar mixture
1/2 cup (75g) plain flour (or gluten-free flour like quinoa flour)
24 fresh or frozen raspberries (or sliced strawberries, blueberries, etc.)

Preheat oven to 200°C.
Grease 12 (80ml) rectangular or oval friand pans*, stand on oven tray.
Combine butter, almond meal, egg whites, sugar and flour in medium bowl; stir until just combined.
Divide mixture among prepared pans; scatter with berries.
Bake in oven about 25 minutes; stand in pans 5 min, turn onto wire rack to cool.
Serve dusted with sifted icing sugar.

* Muffin pans can be used. Baking time may need to be adjusted depending on size of pans.

Salmon Patties

Serves 4 (generously)

4 (about 800g) sebago potatoes, peeled, coarsely chopped
2 (about 500g) salmon fillets, cut into 1cm pieces
1 teaspoon finely grated lemon rind
2 tablespoons coarsely chopped dill
6 green onions, trimmed, thinly sliced
1/2 cup (75g) plain flour
3 eggs, lightly whisked
1 1/2 cups (135g) packaged breadcrumbs
Vegetable oil, to shallow-fry
1/2 cup (125g) mayonnaise
1 tablespoon lemon juice
2 tablespoons coarsely chopped capers
4 small gherkins, finely chopped
Mixed salad leaves, to serve

1. Place the potato in a large saucepan and cover with cold water. Place over high heat and bring to the boil. Reduce heat to medium and bring to a simmer. Cook for 10 minutes or until tender. Drain well. Use a fork to coarsely mash. Set aside for 10 minutes to cool slightly.
2. Add the salmon, lemon rind, half the dill, half the green onions and 1 egg and stir to combine. Season with salt and pepper. Divide mixture into 8 even portions and shape into 6cm discs.
3. Place the flour, remaining eggs and breadcrumbs in separate bowls. Dip a salmon cake into the flour to lightly dust. Dip in the egg then roll in breadcrumbs to coat. Place on a plate. Repeat with remaining salmon cakes.
4. Heat the oil in a large frying pan over medium heat. Add half the salmon cakes and cook for 2-3 minutes each side or until golden brown and heated through. Transfer to a plate lined with paper towel. Repeat with remaining salmon cakes.
5. Meanwhile, combine the mayonnaise, lemon juice, capers, gherkins, remaining dill and green onions in a small bowl.
6. Divide salmon cakes among serving plates. Top with mayonnaise mixture. Serve immediately with mixed salad leaves.

Wednesday, May 27, 2015

Chocolate, Raspberry and Marshmallow Brownies

Serves 12

130g butter
2 eggs
1 cup castor sugar
1 cup plain flour
½ cup cocoa
1/3 cup fresh raspberries 
1/3 cup mini marshmallows 

Preheat oven to 180°C.
Grease 20cm square cake pan & line with baking paper.
Place butter, sugar & cocoa in saucepan over low heat & stir until butter has melted.
Transfer to mixing bowl.
Add eggs to mixture & whisk to combine.
Sift in flour & combine with wooden spoon.
Add in marshmallows & berries & combine.
Pour mixture into pan & bake for 30 min or until centre is just set.
Take pan out of oven & let it stand to cool for 5 min.
Once cool, cut brownies into squares & serve with a scoop of vanilla ice cream or whipped cream.

Tip: Generally speaking, there are two types of brownies: cake-like brownies and fudge brownies. If you can't resist a gooey fudge brownie, try replacing cocoa with chocolate pieces. For somewhere in between the two, why not add chocolate chips to your brownies, along with cocoa? You'll have pockets of oozing, melting deliciousness! And remember to always store leftovers in an airtight container.

Sunday, March 08, 2015

Peanut Butter Cookies

Easiest cookies ever, and gluten free for those who need it, but also burn easily so take care!

Makes 24

1 cup peanut butter, smooth or crunchy, your choice
1 cup caster sugar
1 egg, lightly beaten

Preheat oven to 180°C.
Mix all ingredients in a bowl.
Place teaspoonfuls of mixture on lined baking trays.
Flatten slightly with a fork.
Bake for 12 minutes or until lightly browned at the edges.
Cool on a rack.

Sunday, July 28, 2013

Rich Truffle Mud Cake (with Raspberry Coulis)

Serves 12-14

6 eggs
110g firmly packed brown sugar
400g good quality dark chocolate, melted & cooled slightly
250ml thick cream
80ml Cointreau (or liqueur of choice, e.g. rum, Frangelico)

Preheat oven to 180°C.
Grease deep 22cm-round cake pan & line base & side with baking paper.
Beat eggs & sugar in large bowl with electric mixer for about 5 min or until thick & creamy.
With motor running, gradually beat in barely warm chocolate until combined.
Using metal spoon, gently fold in combined cram & liqueur.
Pour mixture into prepared pan.
Place pan in baking dish & pour boiling water into baking dish to come halfway up side of pan.
Bake cake for 30 min.
Cover dish loosely with foil & bake for further 30 min.
Discard foil & cool in pan.
Turn cake onto serving plate, cover & refrigerate overnight.
Serve dusted with sifted cocoa powder, with double cream, fresh raspberries & raspberry coulis (see recipe below), if desired.
Will keep in fridge for up to 4 days in airtight container.

Raspberry Coulis

450-500g frozen raspberries, thawed
1/4 cup water
1/4 tsp salt
7-8 tbsp caster sugar
1 tbsp lemon, if desired

Place raspberries, water, salt & sugar in saucepan over medium-low heat & simmer until sugar has dissolved.
Transfer to blender or use stick mixer & puree until smooth.
Using mesh strainer, strain mixture into bowl, then push through rest of residue.
Discard seeds.
Refrigerate for min. 1-2 hours before serving.

Thursday, May 30, 2013


Jace said that these were the best he's ever tasted. I reckon they're pretty great too, and so easy.

Makes 18 approx.

3/4 cup (120g) sultanas
2 cups (60g) corn flakes
3/4 cup (110g) unsealed roasted peanuts, chopped finely
1/2 cup (125g) finely chopped glacé cherries
2/3 cup (160ml) sweetened condensed milk
150g dark chocolate, melted

Preheat oven to 180°C.
Combine sultanas, corn flakes, peanuts, cherries & milk in medium bowl; mix well.
Place slightly rounded tbsps of mixture about 5cm apart on lined oven trays.
Bake in oven or about 10 min or until lightly browned & cool on trays.
Spread base of each biscuit with chocolate & allow to set.
If desired, make wavy lines in chocolate with fork before it sets.

Use dried cranberries or other dried fruit instead of sultanas.
Substitute slivered almonds for the peanuts.

Tuesday, April 09, 2013

Easy Muesli Slice

1/2 cup (125ml) honey
1/2 cup (130g) peanut butter
3/4 cup (120g) wholemeal self-raising flour
3/4 cup (65g) rolled oats
1/4 cup (10g) flaked coconut
1/3 cup (40g) finely chopped roasted hazelnuts
1/2 cup (80g) sultanas
1/4 cup (35g) finely chopped dried apricots
1/4 cup (20g) finely chopped dried apples
1/4 cup (50g) seeded finely chopped prunes
2 tbsp sunflower seed kernels
1 tbsp sesame seeds
2 eggs, beaten lightly

Preheat oven to 180°C.
Grease 19cm x 29cm rectangular slice pan, line base & 2 long sides with baking paper, extending paper 2cm above edge of pan.
Stir honey & peanut butter in medium saucepan over heat until combined.
Remove from heat & stir in remaining ingredients.
Spread over base of prepared pan & bake for 20 min.
Cool in pan before cutting.

Wednesday, March 06, 2013

Pasta Carbonara

Serves 4-6

4 rashers bacon or pancetta
1/3 cup cream
pinch paprika
1 egg
1 egg yolk, extra
60g grated parmesan cheese
30g softened butter
cracked black pepper
250g fettucine or tagliatelle

Cook pasta until al dente.
Meanwhile, remove rind from bacon & cut into thin strips.
Fry bacon in pan over low heat until crisp.
Drain off fat leaving 2tbsp approx.
Add cream & paprika, stirring until combined.
Place egg, egg yolk & 30g parmesan into bowl & beat until combined.
Toss pasta with butter over low heat until combined.
Add bacon-cream mixture & toss to combine.
Add egg mixture & toss to combine.
Season with pepper & serve sprinkled with remaining parmesan.

Monday, February 25, 2013

Butter Chicken

Serves 4

6 chicken thigh cutlets (on the bone)
2 tbsp ghee (or butter)
1 tbsp olive oil
250ml tomato puree (not paste)
1 tbsp sugar
125ml cream
1/2 cup fresh coriander, roughly chopped
1 chopped onion
2 cloves garlic, chopped
2 tsp chopped fresh ginger
3 tsp ground cumin
2 tsp paprika
½ tsp ground turmeric
1 tsp salt
½ tsp white pepper
½ tsp ground cardamom
½ tsp ground cinnamon
¼ tsp ground nutmeg
1/8 tsp ground cloves
½ tsp saffron strands, powdered

Puree all marinade ingredients in blender (not food processor).
Spread mixture over chicken.
In heavy pan or wok heat ghee & olive oil.
Add chicken & cook until browned.
Reduce heat & add tomato puree & sugar.
Stir & then cover pan to simmer for 15 min or until chicken is tender.
Add cream & stir gently.
Serve scattered with fresh coriander & accompanied by puris, naan and/or rice.

Wednesday, January 09, 2013

Quinoa Chilli Con Carne

Serves 6

2 tbsp olive oil
1 large onion, finely chopped
500g minced beef
3 cloves garlic
2tbsp dried oregano
2 tbsp ground cumin
1 tbsp ground paprika
1/2 - 1 tsp chilli powder
2 tbsp tomato paste
2x400g cans diced tomatoes
salt, to taste
1 cup water
1 1/2 cups quinoa, rinsed & drained
2 1/2 cups boiling water
2x400g cans red kidney beans, drained & rinsed
grated parmesan, to serve
chopped coriander, for garnish
sour cream, for garnish
avocado slices, for garnish

Heat oil in large, deep frypan & sautĂ© onion until soft & golden.
Add beef & continue cooking until browned, breaking up any lumps.
Stir in garlic & cook for 30 sec until fragrant then add oregano, cumin, paprika & chilli & cook for 1 min.
Stir in tomato paste then add undrained tomatoes, salt & water.
Reduce heat, cover & simmer on low for 15 min.
Stir in quinoa & boiling water, cover & simmer for 20 min, stirring occasionally until quinoa is cooked.
Stir in red kidney beans & simmer on low for 5 min until beans are heated through and all flavours have combined.
Rest for 10 min before serving with sprinkling of grated parmesan, some fresh coriander, dollop of sour cream & slices of avocado.

Variation for kids:
Exclude chilli & salt. Garnishes - parmesan, coriander, sour cream & avocado - are optional.