Wednesday, July 12, 2023

Chocolate Chip Scone Parfait

Mousse
300g Milk Chocolate
1 tbsp Cocoa
3 eggs
¼ cup caster sugar
300ml thickened cream
Layers
4 Bakers Delight Choc Mud Scones
300ml dollop cream
1 cup mini marshmallows
½ cup hazelnuts, toasted and chopped
1/2 cup caramel sauce
Milk chocolate squares and chopped to finish

Break up 2 Bakers Delight Choc Mud Scones into medium to large chunks and divide between 6 glasses. Set aside.
Place the chocolate in a heatproof bowl and microwave in 30 second intervals stirring in between, until melted. Set aside to cool slightly
Place eggs and sugar in a large bowl and beat with electric beaters for 5 minutes, or until mixture is pale, thick and doubled in volume. Fold in cocoa powder and cooled chocolate until combined
In a separate bowl, whip cream until thickened (until soft peaks are achieved). Use a large metal spoon to carefully fold the cream into the chocolate mixture, trying to keep the mixture as light as possible
Spoon the mousse on top of the scone crumble into your 6 glasses and chill in fridge for at least 1 hour
Once the mousse is set, sprinkle half of the marshmallows and crumble the remaining 2 scones on top of the mousse
Top each glass with a large dollop of cream and decorate with the caramel sauce, remaining marshmallows, hazelnuts and chocolate. Enjoy!

Teriyaki Salmon Sushi Bowl

This is a current favourite in our house - I make it every week!

You can use whatever vegies you like. I often include snow peas, capsicum or cherry tomatoes.

1/4 cup teriyaki marinade
3 tsp honey
1 garlic clove, crushed
2cm piece fresh ginger, peeled, finely grated
1 1/2 tbsp sesame oil
500g salmon fillets, skin-off, cut into 3cm cubes
450g packet Microwave Brown Rice (or rice of your choice; I usually boil jasmine rice)
2 tbsp whole-egg mayonnaise
2 tsp lemon juice
1 Lebanese cucumber, cut into matchsticks
1 carrot, cut into matchsticks
1 avocado, diced
2 green onions, thinly sliced
1/4 nori sheet, finely shredded
1 tbsp sesame seeds, toasted 
 
Combine teriyaki marinade, honey, garlic, ginger and half the oil in a large bowl. Transfer half the marinade mixture to a small bowl and set aside. Add salmon to remaining marinade, turning to coat. Heat remaining oil in a large frying pan over medium-high heat. Add salmon. Cook, turning, for 3 to 4 minutes, or until just cooked through.
Meanwhile, heat rice following packet directions. Transfer to a large bowl. Add reserved marinade. Toss gently to combine. 
Combine mayonnaise and lemon juice in a small bowl. Season with salt and pepper.
Place cucumber, carrot, avocado and onion in a bowl. Gently toss to combine. 
Spoon rice mixture among serving bowls. Top with cucumber mixture and salmon. Dollop with mayonnaise mixture. Sprinkle with nori and sesame seeds. Serve.


Tuesday, March 07, 2023

West African Slow Cooker Chickpea Curry

Serves 4

1 large brown onion, coarsely chopped
2 small fresh red chillies, coarsely chopped
2 garlic cloves, coarsely chopped
2cm-piece fresh ginger, peeled, chopped
1 tbsp curry powder
1 tbsp ground cumin
1 tbsp ground coriander
1/2 tsp freshly ground black pepper
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon
2 tbsp vegetable oil
2 tbsp tomato paste
2 x 400g cans diced tomatoes
2 x 400g cans chickpeas, rinsed, drained
300g cauliflower, cut into florets
120g green beans, cut into 5cm lengths
120g baby spinach
Natural yoghurt, to serve
Chopped fresh coriander leaves, to serve
Steamed couscous, to serve

Place the onion, chilli, garlic, ginger, curry powder, cumin, ground coriander, pepper, nutmeg and cinnamon in a small food processor. 
Process until finely chopped. 
Pour in the oil and process again until smooth.
Heat a frying pan over medium-high heat. (Alternatively, use the Browning function on a slow cooker.) 
Add the onion mixture. 
Cook, stirring, for 10 minutes or until lightly browned. 
Add tomato paste. 
Cook, stirring, for 1 minute. 
Stir in tomatoes. 
Bring to the boil.
Place chickpeas and cauliflower in the slow cooker. 
Stir in tomato mixture. Cover. 
Cook on High for 2 hours or until cauliflower is tender.
Stir in beans and spinach. 
Cover. 
Cook on High for 30 minutes or until spinach wilts and beans are tender crisp. 
Top curry with yoghurt and coriander. 
Serve with couscous, if using.


Tuesday, February 21, 2023

Black Beans & Rice

 

2 tablespoons olive oil
1 onion, finely chopped
5 cloves garlic, minced
1 1/2 teaspoons ground cumin
2 cup uncooked white rice, long grain or jasmine rice
4 cups chicken broth (or stock)
2x  cans black beans, drained and rinsed
3-4 tablespoons lime juice (adjust to your tastes)
4 tablespoons finely chopped coriander (or parsley), to garnish

Heat oil in a stockpot or saucepan over medium-high heat. Add the onion and sauté until onion is transparent. Add the garlic and sauté for a further minute. Add the cumin and rice, mix the flavours through and sauté for a further minute.Pour in the broth and beans, bring to a boil, cover, reduce heat and simmer for 20 minutes, or until rice is tender (stirring half way through). Remove from heat and drizzle with a small amount of olive oil (about 2 teaspoons), lime juice and cilantro. Taste test; season with a little salt and pepper, only if needed and as desired.Note:add in chopped jalapeños, chillies, or cayenne pepper for some added heat!