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.
Tuesday, April 09, 2013
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.
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
marinade
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.
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
marinade
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 & sauté 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.
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 & sauté 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.
Summer Eggnog
5 egg yolks
1/2 cup raw caster sugar
1 cup thickened cream
2 cups milk
3/4 cup bourbon or whiskey
1/4 cup rum
pinch of nutmeg
1 tsp vanilla essence
1/2 tsp extra nutmeg, for garnish
Whisk yolks with sugar until creamy & sugar begins to dissolve.
Add cream, milk & liquor & stir well to combine.
Stir in nutmeg & vanilla & chill for at least 2 hours.
Serve cold, over ice if desired, with a sprinkle of nutmeg.
5 egg yolks
1/2 cup raw caster sugar
1 cup thickened cream
2 cups milk
3/4 cup bourbon or whiskey
1/4 cup rum
pinch of nutmeg
1 tsp vanilla essence
1/2 tsp extra nutmeg, for garnish
Whisk yolks with sugar until creamy & sugar begins to dissolve.
Add cream, milk & liquor & stir well to combine.
Stir in nutmeg & vanilla & chill for at least 2 hours.
Serve cold, over ice if desired, with a sprinkle of nutmeg.
Thursday, January 03, 2013
Easy Couscous Salad
Serves 4 as a side salad
1 cup couscous
1 cup vegetable stock
200g grape tomatoes, halved lengthways
1 Lebanese cucumber, halved lengthways, sliced
1 small avocado, peeled, cut into cubes
1/4 cup French dressing
sea salt & cracked black pepper
Place couscous in heatproof bowl.
Pour over boiling water & cover with foil.
Stand for 3 to 5 min or until water is absorbed.
Stir with fork to separate grains.
Allow to cool for 15 min.
Add tomatoes, cucumber & avocado.
Drizzle over dressing.
Season with salt & pepper.
Stir until well combined.
Serves 4 as a side salad
1 cup couscous
1 cup vegetable stock
200g grape tomatoes, halved lengthways
1 Lebanese cucumber, halved lengthways, sliced
1 small avocado, peeled, cut into cubes
1/4 cup French dressing
sea salt & cracked black pepper
Place couscous in heatproof bowl.
Pour over boiling water & cover with foil.
Stand for 3 to 5 min or until water is absorbed.
Stir with fork to separate grains.
Allow to cool for 15 min.
Add tomatoes, cucumber & avocado.
Drizzle over dressing.
Season with salt & pepper.
Stir until well combined.
Thursday, December 06, 2012
Monday, October 22, 2012
Easy Chargrilled Vegetable Lasagne
Serves 6
1 large eggplant, thinly sliced into rounds
2 zucchini, thinly sliced diagonally
canola or olive oil spray
500g smooth ricotta
500g cottage cheese
cracked black pepper
700g bottle passata
6 large instant lasagne sheets
500g jar chargrilled capsicum, drained & cut into small lengths
190g jar basil pesto
1 cup grated cheddar cheese
1/4 cup finely grated parmesan cheese
Preheat oven to 180C.
Spray eggplant & zucchini with oil spray & chargrill over medium-high heat in batches until browned, then cool.
Mix ricotta, cottage cheese & pepper together in bowl.
Grease a medium baking dish with oil spray.
Pour 200g passata over base of dish & cover with 2 lasagne sheets.
Using 1/2 of vegetables, layer eggplant, then zucchini, then capsicum.
Spread over 1/2 of cheese mix, then 250g passata.
Layer again 2 lasagne sheets then remaining vegetables, cheese mix & passata.
Cover with last 2 lasagne sheets & spread over pesto.
Sprinkle over cheddar then parmesan cheeses.
Cover with foil & bake for 30 min.
Uncover & bake for further 15-20 min or until cheese is lightly browned & lasagne is cooked.
Enjoy with salad & your favourite red wine!
Serves 6
1 large eggplant, thinly sliced into rounds
2 zucchini, thinly sliced diagonally
canola or olive oil spray
500g smooth ricotta
500g cottage cheese
cracked black pepper
700g bottle passata
6 large instant lasagne sheets
500g jar chargrilled capsicum, drained & cut into small lengths
190g jar basil pesto
1 cup grated cheddar cheese
1/4 cup finely grated parmesan cheese
Preheat oven to 180C.
Spray eggplant & zucchini with oil spray & chargrill over medium-high heat in batches until browned, then cool.
Mix ricotta, cottage cheese & pepper together in bowl.
Grease a medium baking dish with oil spray.
Pour 200g passata over base of dish & cover with 2 lasagne sheets.
Using 1/2 of vegetables, layer eggplant, then zucchini, then capsicum.
Spread over 1/2 of cheese mix, then 250g passata.
Layer again 2 lasagne sheets then remaining vegetables, cheese mix & passata.
Cover with last 2 lasagne sheets & spread over pesto.
Sprinkle over cheddar then parmesan cheeses.
Cover with foil & bake for 30 min.
Uncover & bake for further 15-20 min or until cheese is lightly browned & lasagne is cooked.
Enjoy with salad & your favourite red wine!
Sunday, September 23, 2012
Roast Pumpkin & Lentil Salad
Serves 4-6
1.5kg butternut pumpkin
sea salt
1-2 tbsp extra virgin olive oil
3/4 cup quinoa*, rinsed & drained
1 1/2 cups water
2x400g cans brown lentils, rinsed & drained
1 medium red onion, finely sliced
4 spring onions (scallions), chopped
1/2 cup fresh coriander, chopped
dressing
1/2 tsp ground cumin seeds
zest & juice of 1 lemon
3-4 tbsp extra virgin olive oil
sea salt & cracked black pepper, to taste
Preheat oven to 190C & line baking tray with non-stick baking paper.
Peel & chop pumpkin into small pieces (~1cm cubes), season with little salt & drizzle with olive oil.
Baked until cooked & charred along edges (20-30 min), remove from oven & cool.
Meanwhile place quinoa in small saucepan with water, bring to boil, then reduce heat, cover & simmer for 10 min or until all water is absorbed.
Remove from heat & cool completely.
Place pumpkin & lentils in bowl; gently stir in quinoa, onion, spring onions & coriander.
To make dressing, mix all ingredients well, pour over salad & gently toss through.
*Quinoa (pronounced keen-wah) is an ancient seed native to the Andes Mountains. It is considered to be almost a complete food, being very high in protein, containing all 9 essential amino acids (the only known grain to do so), is full of vitamins, & is totally gluten-, wheat- & cholesterol-free. It is available from the health food aisle of the major supermarkets & many health food stores.
Grilled Thigh Fillets with Salsa Verde
Serves 4
8 chicken thigh fillets (880g)
salsa verde
1/2 cup coarsely chopped fresh flat-leaf parsley
1/4 cup coarsely chopped fresh mint
1/3 cup (80ml) olive oil
1/2 cup (125ml) lemon juice
1/4 cup (50g) rinsed, drained capers, chopped coarsely
8 anchovy fillets, drained, chopped coarsely
2 cloves garlic, crushed
Combine all ingredients of salsa verde.
Place 1/3 cup of salsa verde in medium bowl; add chicken, turning to coat in marinade.
Cook chicken on heated oiled grill plate, or grill or BBQ, until browned both sides & cooked through.
Serve topped with remaining salsa & potatoes cooked to your liking (mashed, smashed, boiled...).
Serves 4-6
1.5kg butternut pumpkin
sea salt
1-2 tbsp extra virgin olive oil
3/4 cup quinoa*, rinsed & drained
1 1/2 cups water
2x400g cans brown lentils, rinsed & drained
1 medium red onion, finely sliced
4 spring onions (scallions), chopped
1/2 cup fresh coriander, chopped
dressing
1/2 tsp ground cumin seeds
zest & juice of 1 lemon
3-4 tbsp extra virgin olive oil
sea salt & cracked black pepper, to taste
Preheat oven to 190C & line baking tray with non-stick baking paper.
Peel & chop pumpkin into small pieces (~1cm cubes), season with little salt & drizzle with olive oil.
Baked until cooked & charred along edges (20-30 min), remove from oven & cool.
Meanwhile place quinoa in small saucepan with water, bring to boil, then reduce heat, cover & simmer for 10 min or until all water is absorbed.
Remove from heat & cool completely.
Place pumpkin & lentils in bowl; gently stir in quinoa, onion, spring onions & coriander.
To make dressing, mix all ingredients well, pour over salad & gently toss through.
*Quinoa (pronounced keen-wah) is an ancient seed native to the Andes Mountains. It is considered to be almost a complete food, being very high in protein, containing all 9 essential amino acids (the only known grain to do so), is full of vitamins, & is totally gluten-, wheat- & cholesterol-free. It is available from the health food aisle of the major supermarkets & many health food stores.
Grilled Thigh Fillets with Salsa Verde
Serves 4
8 chicken thigh fillets (880g)
salsa verde
1/2 cup coarsely chopped fresh flat-leaf parsley
1/4 cup coarsely chopped fresh mint
1/3 cup (80ml) olive oil
1/2 cup (125ml) lemon juice
1/4 cup (50g) rinsed, drained capers, chopped coarsely
8 anchovy fillets, drained, chopped coarsely
2 cloves garlic, crushed
Combine all ingredients of salsa verde.
Place 1/3 cup of salsa verde in medium bowl; add chicken, turning to coat in marinade.
Cook chicken on heated oiled grill plate, or grill or BBQ, until browned both sides & cooked through.
Serve topped with remaining salsa & potatoes cooked to your liking (mashed, smashed, boiled...).
Tuesday, August 14, 2012
Ren's Magic Muffins
This one is straight from the lovely René, a fellow new mum, and can be used for sweet or savoury muffins.
Makes 9-10
base dry ingredients
1.5 cups self raising flour
If sweet: 1/2 cup sugar OR if savoury: 1 tbsp sugar (I use raw, low GI)
1 tsp baking powder
1/2 tsp salt
base wet ingredients
1 cup milk
If sweet: 1/4 cup canola oil OR if savoury: 1/4 cup olive oil
1 egg
additions
1 1/2 cups of lovely stuff, e.g. fresh fruit, dried fruit, chocolate, nuts, cheese, cooked veggies, whatever the 'title' of the muffin is.
Preheat oven to 200°C.
Grease 9-10 cups of a muffin tray or place paper muffin cups in tray.
Combine dry ingredients (base & dry additions e.g. nuts) in one bowl.
Combine wet ingredients (base & wet additions e.g. fresh fruit) in another bowl.
Mix wet & dry ingredients.
Spoon batter into muffin cups 2/3 full.
Bake 20-30 min until golden brown.
Enjoy!
My favourite combo is capsisum & feta - I chop up little squares of red, yellow & green capsicums (frying them in a bit of olive oil & herbs & adding them in step 4) & one biggish cube of feta per muffin. I don't add the feta in step 4, but instead place them into the muffins in step 6 to be sure everyone gets one!
I like to sprinkle sesame seeds on top if making the capsicum/feta muffins - I do this between steps 6 & 7.
This one is straight from the lovely René, a fellow new mum, and can be used for sweet or savoury muffins.
Makes 9-10
base dry ingredients
1.5 cups self raising flour
If sweet: 1/2 cup sugar OR if savoury: 1 tbsp sugar (I use raw, low GI)
1 tsp baking powder
1/2 tsp salt
base wet ingredients
1 cup milk
If sweet: 1/4 cup canola oil OR if savoury: 1/4 cup olive oil
1 egg
additions
1 1/2 cups of lovely stuff, e.g. fresh fruit, dried fruit, chocolate, nuts, cheese, cooked veggies, whatever the 'title' of the muffin is.
Preheat oven to 200°C.
Grease 9-10 cups of a muffin tray or place paper muffin cups in tray.
Combine dry ingredients (base & dry additions e.g. nuts) in one bowl.
Combine wet ingredients (base & wet additions e.g. fresh fruit) in another bowl.
Mix wet & dry ingredients.
Spoon batter into muffin cups 2/3 full.
Bake 20-30 min until golden brown.
Enjoy!
My favourite combo is capsisum & feta - I chop up little squares of red, yellow & green capsicums (frying them in a bit of olive oil & herbs & adding them in step 4) & one biggish cube of feta per muffin. I don't add the feta in step 4, but instead place them into the muffins in step 6 to be sure everyone gets one!
I like to sprinkle sesame seeds on top if making the capsicum/feta muffins - I do this between steps 6 & 7.
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