Fresh, fast, delicious, make it!😍
GREEK SALAD DOES NOT HAVE LETTUCE
Fresh, fast, delicious, make it!😍
GREEK SALAD DOES NOT HAVE LETTUCE
500g cream, cheese room temperature
350g sour cream
2 teaspoons vanilla extract
Zest and juice of 1 large lemon
400g digestive biscuits
200g butter, mel
2 large eggs
2 tablespoons plain flour
Preheat the oven to 160°C and line a 22cm springform cake tin.
Blitz the biscuits in a food processor or with a rolling pin to breadcrumbs.
Pour over the melted butter and blitz or stir to coat all the crumbs.
Pour into the prepared tin and push down to flatten it so it’s even. Place in the fridge.
In a large bowl with a hand mixer, mix the cream cheese, sour cream, vanilla extract, plain flour, lemon zest and juice and eggs together until smooth and silky. Pour over the biscuit base.
Tap onto the work surface to make sure there are no air bubbles and bake for 1 hour.
Turn off the oven and leave the cheesecake in there to cool completely. Do not open the door as the cheesecake will crack.
Once cooled, cover and chill in the fridge for 4 hours.
3 tablespoons black peppercorns
2 onions, chopped in half, skin on
200g arborio rice or any shortgrain rice
2 large eggs
Juice of 1 large lemon
In a large saucepan add the whole chicken, onions and peppercorns.
Add the water making sure it covers the chicken.
Bring to the boil then reduce the heat and simmer for an hour or until the chicken falls apart when to try and lift it out.
Place the chicken in a separate bowl to cool and when it is cool enough to handle remove the meat from the bones and set aside.
Strain the stock through a muslin cloth and add the clear liquid into a clean saucepan with the rice.
Cook on medium heat for about 20 minutes, just until the rice is cooked.
Whisk together the 2 eggs and lemon juice in another bowl and add a ladle of the hot soup into it. Mix well and add a second ladle and mix. Pour into the soup pan and stir well. This will change the soup to a light lemon colour.
Place some chicken into your soup bowl and ladle the soup on top. Sprinkle with oregano and serve.
Recipe from greekboston.com
1 cup wholemeal flour
1 pkt dried yeast
1 teaspoon sugar
2 cups plain flour
1 to 2 cups warm water
1 1/2 teaspoon salt
In a medium bowl, add 1/4 cup of the wholemeal flour, sugar, yeast and 1 cup of water. Mix together and leave until activated, you can leave it for up to an hour and a half if you want a more sour loaf.
In a stand mixer add the rest of the flours and salt, mix to combine.
Once the yeast is activated, add it to the mixer and using a dough hook mix for around 8 minutes (this can also be done by hand) until the dough becomes elastic and smooth. If the dough is dry add more water, I found I needed to as the mix was dry.
Oil a clean bowl and place the dough into it. Don’t with cling wrap and leave to rise until double it’s size. 2 hours was good.
Once the dough has risen, place on to a lightly floured surface and knead again to remove the air, do this by hand for a minute or two.
Shape into a round, add olive oil to your hands and coat the whole round. Cover and leave to rise again.
Once doubled in size, bake for 30 minutes at 205°C.
500g pumpkin, sliced, skin on
10 medium vine tomatoes, halved
2 whole bulbs of fresh garlic, cut in half through the middle
4 teaspoons of smoked paprika
1.5 litre vegetable stock
Salt and pepper to taste
Pouring cream, optional
Garlic infused oil
Preheat the oven to 160°C
Place the tomatoes, pumpkin and garlic bulbs in a large oven proof tray and bake until the pumpkin is soft and the garlic and tomatoes are cooked and soft.
Remove from the oven and leave to cool.
Once cooked, remove the pumpkin skin and squeeze out the roasted garlic and add to a deep saucepan with the tomatoes. Add the stock and paprika then blitz to a smooth consistency. I like the skins left on the tomatoes.
For the toast, simply slice the crusty bread, drizzle with the garlic infused olive oil and a sprinkle of salt flakes then griddle until it is crispy on both sides.
Add a drizzle of cream or if you want to impress, blitz a handful of fresh basil and some olive oil just enough to make a drizzle on top of the soup. You can also do the same auth a chilli and oil, it looks great and takes the soup to another level.
If I am making bao buns, I always use the same recipe as it has never failed me, I have tried others but they did not work as well and were more dense and not light and fluffy. This recipe is from Marian Grasby and it is a ripper of a recipe. It requires some patience as with any dough but it is very worth the wait.
360g plain flour
20g skim milk powder
4g baking powder
5g instant dry yeast
35g white sugar
35g veg oil plus extra for greasing the dough
200g warm water
14 squares of baking paper (approx 10 x 10cm)
Slow roasted pork belly
800g pork belly
1/4 cup salt
1/4 cup white sugar
1.5 to 2kg shoulder or leg joint of pork
Finely sliced carrots
Spring onions, chopped diagonally
Fresh coriander (optional)
To make the dough
In a large bowl add the flour, yeast, sugar, and skim milked powder. Mix to combine.
Mix the vegetable oil and water together , make a well in the centre of the dry ingredients and pour the liquid in.
Start to bring together with a wooden spoon and when a dough ball starts to form use your hands to bring it together.
Lightly flour the work surface and knead the dough for 7 to 10 minutes. You will know it is ready as it will be a lovely smooth and soft elastic consistency. If you press your finger lightly on the top it will bounce back.
Place it back in the bowl, cover with cling film and leave in a warm.place to rise for 2 hours or until doubled in size.
Once it has doubled in size, knock all the air out, place back onto the light floured work surface and knead again for another 5 minutes.
Roll into a circle that is 1cm thick and oil the top of the dough auth vegetable oil, this helps the bun open easily after steaming.
Use a 7cm cookie cutter and cut out the buns, re roll any spare dough, should make 14 buns. Make them bigger if you like.
Gently flip each circle in half and using a rolling pin gently roll over the top so the bun is smooth.
Place on one of the baking paper squares onto a large baking tray making sure they do not touch. Repeat this until all the dough has been used. Cover with cling wrap and leave to rise again for at least 30 minutes.
Steam for 12 minutes (I have a stream function on my oven but if you don’t simply use a steaming basket on top of a pan of simmering water)
Add fillings and devour.
This is the easiest thing to do, simply place in a slow cooker (croc pot) on high as it is, no oil or seasoning and leave it alone. Cook until when you touch the meat it falls apart? That’s it. Then remove from the slow cooker, remove the fat and any string and using 2 forks shred the pork whilst it is still hot, it will fall apart.
Slow cooked pork belly
Add the sugar and salt together, mix well.
In a deep baking tray add the pork belly (I had to buy it ready sliced as no whole pieces were available, but I still had 800g) pour over the sugar and salt mixture coating both sides. Cover with cling film and place in the fridge overnight.
This creates a brine so in the morning the salt/sugar mix will be liquid.
Rinse off the pork belly and pat dry with paper towel.
Cover with foil and bake on 160°C for 3 to 4 hours until the meat is cooked and cuts easily.
Increased the heat and bake on 210•C to brown the meat.
I like crunchy pork belly and this recipe does not achieve that so I simply added my cooked pork belly slices onto skewers with the rind at the top, drizzled with oil and added ground rock salt and cooked until.the fat became crackle. I love the crunch to my bao buns!
Let me know how you get on, you will not be disappointed 😋😋😋😋😋
Need a break from all that turkey? Are you looking for something light but tasty? Try this..Crispy Lime and Chilli Tortillas with White Fish, Mango Salsa and Yoghurt, Coriander, Lemon and Mint Sauce.Serves 22 medium lime/chilli tortillas cut into 4 pieces each
2 or 3 fillets of white fish
Butter (this was thyme and back pepper infused)
3 large tablespoons full fat greek yoghurt
2 teaspoons chopped fresh mint
2 teaspoons chopped fresh coriander
1/2 fresh lemon, zest and juicePreheat the oven to 230°C, line 2 baking sheets with wax paper.
Add the white fish onto one tray and add the butter o top.
Add the chopped tortillas onto the other.
Place both trays into the oven and cool until the fish is cooked, but still translucent.
Keep an eye on the tortillas as they will crisp up and be ready first. Remove them and set aside whilst the fish finishes cooking.
To make the yoghurt sauce, simply mix the mint,coriander, yoghurt and lemon juice and zest together.
Once the fish is cooked, cut into pieces then build 😋
Crispy tortilla then salsa then fish the sauce. That’s it!
So quick and easy, this is such a light dinner or easy lunch that is sure to impress. Change it up by changing the tortillas flavour or use different fish.
1/3 cup baileys Irish cream
75g self raising flour
40g plain flour
2 tablespoons cocoa powder
1 egg, lightly beaten
3 teaspoons powdered gelatine
70g dark chocolate (milk choc will produce a lighter colour but less flavour)
3 eggs, separated
300ml whipping cream
200g dark chocolate
Preheat the oven to 160°C and grease and line a 20cm spring form cake tin.
In a pan on low heat melt together the 70g dark chocolate, butter and sugar. Mix together until smooth then remove from heat and set aside to cool a little.
Sift the flours and cocoa powder into the melted chocolate mix add the beaten egg and stir to combine
Place into the prepared tin and smooth out to the edges, it will be a stodgy mix, don’t worry. Bake for 25 minutes then remove from the oven and cool.
To make the mousse
Place the baileys into a bowl and sprinkle the gelatine over the top. Use your finger to gently push the gelatine into the baileys don’t stir. Set aside.
Melt the 200g of chocolate in 20 seconds bursts until melted, stir until smooth and set aside to cool a little.
Mix the 3 egg yolks into the cooled chocolate until just combined.
Heat the baileys/gelatine in the microwave in 30 seconds bursts and stir with a fork until melted, twice will be enough. Cool a little.
Whisk the egg whites to soft peaks.
Once cooled a little , use a sieve and pour the baileys/gelatine mix into the egg and melted chocolate.
Stir well to combine now fold in the egg whites using a metal spoon.
Whip the cream to soft peaks and fold through.
Pour on top of the cooled base and place in the fridge for at least 6 hours to set.
This recipe is delicious, quick and easy to make. It goes with so many things from fish tacos to cold meats and the recipe is just a guide, add more or use less it’s up to you. Enjoy ❤
3 large mangoes, chopped
2 small or 1 large red onion, finely chopped
1 large lime, juice and zest
2 tablespoons fresh mint, chopped
2 tablespoons fresh coriander, chopped
2 red chillies, seeds removed and finely chopped
Mix everything together, serve, adjust to your taste, I love this salsa!!
1kg chicken breast, chopped into small pieces
1 cup cornstarch
2 eggs, whisked together
1/4 cup plain flour
1 tsp black pepper
1 tsp salt
1 spring onion, green stalk sliced
Canola oil for fryingOrange Sauce
1 cup fresh 100% Orange juice
1/4 cup light soy sauce
1 tsp chopped red chilli
1/4 cup white sugar
1/4 cup brown sugar
2 tsp minced garlic
1 tablespoons minced ginger
2 tablespoons rice wine vinegar
Zest of a large orange
1 tablespoon cornstarch
1 tablespoon water (you can use more if your sauce is not as thick as you want it)Method
To make the orange sauce add the Orange juice, soy sauce, orange zest, sugars, garlic, ginger and chilli into a saucepan and heat on medium. Mix the cornstarch and water together to form a liquid paste and add it to the saucepan. Cook for 5 to 7 minutes until the sugars dissolve and the sauce thickens. Set aside.
Mix together the cornstarch (1 cup) and plain flour, salt and pepper and mix well.
In batches, drop the chopped chicken into the beaten eggs then the flours mix until all the chicken is well coated.
In a wok or large frying pan, deep fry the chicken until it is golden brown and cooked through. Continue until all is cooked.
Pour the sauce over the crispy chicken and stir well to coat completely.
Serve with fluffy jasmine rice, sprinkle with sesame seeds and the sliced green spring onions.This is a beautiful and tasty dish that you will make again and again. It freezes really well too in an airtight container. If you have ordered this dish from the Chinese takeaway it will have been lighter in colour and have added msg. I use dark soy as I like how thick and obvious it is, you can use light soy, up to you, do out your way x❤
Thanks to Pok Pok NYCIngredients
1.5kg chicken wings
1/4 cup fish sauce
1/3 cup caster sugar
3 cloves garlic , grated
Chopped fresh mint and coriander
Vegetarian oil for deep fryingMethod
Mix together the fish sauce, garlic and caster sugar in a large mixing bowl.
Add the chicken wings and mix in the marinade, using your hands is best.
Cover with cling wrap and place in the fridge for 4 hours, turning 2 or 3 times to coat all the wings.
Heat the oil in a deep fat fryer, or an air fryer works if you have one. Fry in batches for 10 minutes until cooked through and then drain on paper towel.
Place the remaining marinade into a small pan and heat until it thickens and becomes syrupy.
Place the cooked wings into a large bowl and pour over the syrupy marinade.
Toss to coat then place on a serving plate and sprinkle generously with the coriander and mint.
For the crumble topping
1/4 cup plain flour
1/3 cup caster sugar
2 tablespoons vegan butter, melted
11/2 cups plain flour
3/4 cup caster sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
3/4 cup soy or almond milk
1/2 cup coconut oil or vegetable oil
1 tablespoon lemon juice
2 teaspoons vanilla extract
150g fresh blackcurrants
100g fresh blueberries
Roughly 2 cups of the berries, I like lots in my muffins.
Preheat the oven to 200°C and line the muffin tray with 12 paper cases.
To make the crumble topping, mix the flour sugar and melted butter together with your fingertips until it forms little clumps. Set aside.
Sift together the dry ingredients in a large bowl and set aside.
Mix together the wet ingredients and whisk well to combine.
Add the wet ingredients into the dry and stir until just combined. Try not to over mix or your muffins will be tough and chewy rather than soft and spongy.
Add the berries.
Divide between the 12 cases,leaving space at the top.
Add the crumble mix to each one equally.
Bake for 18 to 25 minutes oven depending or until a skewer comes out clean.
Thanks to cupcakejemma.comIngredients
1 1/2 cups plain flour
1/2 cup rice flour
250g cold butter, chopped
1 tsp vanilla extractCaramel
1 cup cream
1 cup caster sugar
5 tbsp water
1 tsp vanilla extract
1 tsp saltBits and Bob’s
Large handful of pretzels
Large handful nuts
Large handful salted Doritos350g melted choc, white and dark mixedMethod
Line and grease an 8 inch square cake tin.
To make the shortbread, blitz the ingredients in a food processor until a dough is formed.
Press into the prepared tin and bake at 150 °C for 40 to 50 minutes.
Remove and leave to cool.
To make the caramel add the sugar and water into the pan on medium heat don’t stir, swish around occasionally for 10 minutes until a dark brown colour, being careful not to burn.
Add the cream and stir to combine. Add the salt.
Set aside to cool and thicken.
Crush the crisps, nuts and pretzels and add on top of the cooled shortbread.
Pour the caramel over the top.
Place in fridge for 3 to 4 hours to set.
Melt the chocolates separately, pour on top of the caramel and mix together with a skewer.
Place back in the fridge to set. An hour at least.
Lift out, cut and serve.
3 cups (375g) plain flour
4 tsp baking powder
1/2 tsp salt
2 large eggs, room temperature
3/4 cup ( 150g ) caster sugar
1/4 cup (50g) brown sugar
1 cup full fat milk
1/2 cup coconut oil
1 tsp vanilla extract
200g white choc chips
150g frozen raspberries
Preheat the oven to 220°C.
Line a 12 piece muffin tray with paper cases.
Mix together all the dry ingredients and whisk to distribute everything evenly.
Mix together the milk, eggs, coconut oil and pour into the dry ingredients.
Mix until just combined, don’t over mix.
Add the chocolate chips and raspberries, mix just to combine.
Divide in the 12 cases.
Add brown sugar on top.
Bake at 220 for 5 minutes then reduce to 190 for 23 to 25 minutes.
Remove from oven and cool completely.
Sprinkle with icing sugar.
This beautiful bread is traditionally made at Christmas and it’s origins began in Dresden.
The original recipe seen in the recipes used more fat and was loaded with calories.
To make it easier and more user friendly, I have used the recipe from Paul Hollywood. Less fat, less calories but definitely not less taste.
This stollen is a great reminder of our years in Germany and many Christmases enjoying this wonderful bread. Make it, you will be so glad you did 😉
I doubled the recipe as I made 2 👍👍
500g plain flour
Pinch ground cloves
Pinch ground nutmeg
10g dried yeast
10g fine salt
150g unsalted butter, softened
100g caster sugar
1 tsp vanilla extract
1 tsp almond essence
250ml whole milk
55g slivered almonds,
125g mixed peel, finely chopped
25g butter melted
Icing sugar, lots!
This can be mixed in a large bowl, and is traditionally made with your hands not a mixer, this makes a lighter dough, up to you guys though, use a mixer if you like.
I like to do it with no bowl, on a clean work surface, just like making pasta.
In a bowl add the flour and caster sugar. Add the dried yeast on one side and the salt on the opposite side, do not put them together. Add the cloves and nutmeg.
In another bowl mix the dried fruit, mixed peel and almonds together with the vanilla and almond essence.
Tip onto a clean surface and form a deep well in the centre. Add the butter and start to mix into the flour from the centre out. Keep the high edges and add the milk. Continue to mix taking care not to lose the milk through the flour.
Once the dough starts to come together, knead it to a ball shape, then flatten and add all the dried fruit and nuts and mixed peel. This is a messy step but keep kneading until all the fruit is incorporated into the dough, it will be nice and elastic, try not to add more flour if you can help it.
Place the dough into a clean bowl, cover with a trowel and leave to rise for 1 1/2 hours until double in size.
This will not rise the same size as regular bread so just check it has doubled.
Tip onto a lightly floured work surface and press into a rectangular shape , roll out slightly to ensure you can fold over approx 45cm × 35cm.
Use your hands and roll the marzipan into a tube so that it fits lengthways into the central of the stollen
Carefully fold the dough over the marzipan lengthways ensuring that you leave the traditional lip on the other side, this is what identifies it as stollen.
Use the edge of your hand and place an indent right alongside the marzipan (as per photo) this is important for the overall look and sealing the marzipan in.
Place onto a baking tray lined with wax paper and leave to rise for another hour.
Bake in a preheated oven at 190°C for 1 hour until golden brown.
Remove from the oven and cool for a few minutes (5)
then brush generously all of the top and sides with the melted butter.
Take the icing sugar and add a deep layer all over the warm stollen. Press the icing sugar in with your hands, use more than you think you need.
Leave for 15 minutes and the icing sugar will go yellowish with the heat.
Apply another deep layer, more than you think you need as this bread should be bright white and full of sugar, don’t skip this step.
Once cool, wrap in cling film carefully and tight so the sugar isn’t lost or moved, then foil. It must be completely cold for this step.
Stollen should not be refrigerated and gets better with age. It will keep if well wrapped for several months ( if you live in Queensland it will succumb to the heat quicker, but it won’t last very long without being eaten)
These are great as a snack at home or a leaving party at work. Quick and simple but very versatile, so change up what you put in it and around the outside!
16oz (2 blocks cream cheese) room temperature
1 tsp dried chilli flakes
1/2 cup grated fresh parmesan
2 tsp garlic, crushed
10g fresh chopped chives
2 tsp dried oregano
1 tsp dried tarragon
2 tbsp light mayonnaise
Toasted pecan nuts 300g, blitzed to breadcrumb consistency (keep spare for next time)
In a large bowl with an electric whisk mix everything together until combined and taste. Season as needed.
Scrape everything into cling wrap and roll into a ball shape. Leave in the fridge for as long as you can. 12 hours for this one.
Roll in the nuts a few times, pressing to coat and serve with crackers or crunchy veggies.
250g unsalted butter, chopped
200g 70% dark chocolate
2 cups light brown sugar
1 cup water
2 eggs, lightly beaten
1 cup self raising flour
1.5 cups plain flour
1/4 cup pure cocoa powder
White Chocolate and Milk Chocolate Ganache
200g Milk Chocolate
200g White Chocolate
1/3 cup thickened cream x 2
12 mini Twix
Large bag maltesers, crushed. Leave a few whole and set aside.
Preheat the oven to 180°C. Line 2 x 20cm cake tins with wax paper
In a large saucepan, melt the butter, sugar, dark chocolate and water together on medium heat. Stir to combine, the mixture will be smooth when combined. Remove from the heat and cool a little.
Sift the flours and cocoa together.
Add the eggs to the melted chocolate mixture and stir well to combine. Add the sifted dry ingredients and stir again until smooth.
Pour equal amounts into the prepared cake tins and bake for 30 to 40 minutes oven depending or until a skewer comes out clean and remove from the oven and leave to cool.
In 2 small pans, melt the chocolates and cream together. Whisk until smooth, place in 2 bowls and put in the fridge for an hour to thicken and cool.
Chop the twix bars into small pieces and crush the maltesers
Remove from cake tins, trim the tops so they are level.
Whisk the chocolate ganaches with an electric whisk in 2 separate bowls until thickened.
To assemble the cake, add the milk chocolate ganache into the centre of the cake, make a well in the centre and sprinkle some twix pieces and crushed maltesers.
Place the other cake on top, making sure it’s level.
Add the white chocolate ganache on top and add more twix and maltesers, dont be shy 😉.
Store in an airtight container in the fridge and remove at least an hour before eating so the cake comes to room temperature and is moist and soft.
Serve at room temperature.
These are quick, easy and so versatile because you can swap what you put in them what you want. Makes 12 to 18 depending on how big you want them.Ingredients95g butter, melted1/3 cup runny honey plus 1 tablespoon3 cups rolled oats2 tablespoons light brown sugar2 tablespoons 100% maple syrup1/4 teaspoon salt1/2 cup dessicated coconut1/2 cup dried, unsweetened fruit, cranberries,cherries,blueberries and raisins1/2 cup almonds, chopped roughlyMethodLine a baking tray with wax paper and preheat the oven to 180°C.Melt together the butter, sugar, honey and maple syrup on medium heat in a large saucepan . Bring to the boil for 1 minute to make sure the sugar has dissolved and remove from the heat.Add the oats, dried fruits and nuts and stir really well for a few minutes to make sure everything is coated completely.Pour into the prepared tray, press flat with a rubber spatula ensuring you get right into the corners and it is even and flat.Bake for 25 to 30 minutes, oven depending then remove from the oven and leave to cool. Once cooled, cover and leave overnight in the fridge.Slice and wrap in wax paper, store in an airtight container.Delicious.
Serves 4 large or 6 small portions
1 green chilli, sliced
8 large eggs
4 large egg whites
1 head of broccoli around 600g, chopped small
150g goats cheese
1 large onion, chopped
2 garlic cloves, grated
Parsley, chopped finely
Preheat the oven to 180°C
In a large ovenproof frying pan , add a splash of oil, the garlic, onions, and broccoli and fry on medium until softened a little, there should still be a little crunch to the broccoli.
Season with salt and pepper.
Mix the eggs and egg whites together and add a large handful of chopped parsley.
Pour over the broccoli mix and stir well to distribute the broccoli evenly.
Add the sliced chilli on top and the goats cheese.
Bake for 5 to 8 minutes until cooked through. Remove from the oven and leave to cool.
Serve warm with a green salad.
125g salted butter
4 RTE fillets
12 to 15 asparagus spears
3 medium swedes
Peel and chop the carrots and swedes, boil until soft, drain well and mash together. If you have a potato ricer you can put it through that for lump free mash. Keep warm.
Steam the asparagus, keep warm.
Place the butter into a frying pan on medium heat and gently melt. Watch carefully and stir occasionally until it starts to change colour, reduce the heat to low and continue to watch it as the colour changes, first a deeper yellow and then light to dark brown. This takes 8 to 10 minutes, don’t rush it or leave it unattended.
Be careful not to burn it as it will become very bitter and unuseable. You want a deep colour but not a bitter butter 😆.
Once the butter is ready, add the RTE fillets and spoon the butter over the top continuing for 5 to 6 minutes (fillet size depending) until translucent and perfectly cooked.
Serve the swede and carrot onto a plate, add the asparagus spears around the edge and carefully add the RTE on top.
Spoon the burnt butter over the asparagus and the RTE and season with a little white pepper.