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Omelette Burrito

Makes 1 serve

Ingredients
2 eggs
2 slices short cut bacon, cooked
1/4 avocado
1/4 tomato, sliced seeds removed
Handful of baby spinach
BBQ sauce or sauce of choice

Beat the eggs together and season with salt and pepper.
Cook in a large non stick frying pan turn over when one side is cooked. Flip for a minute then leave to cool.

Place the BBQ sauce on the wrap then add the spinach, tomato, avocado, bacon and cheese.
Roll tightly and wrap in wax paper then cling.
Heat in a sandwich press.
Keeps in fridge for up to a week, if they last that long.

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Sheet Pan Pancakes

2 1/2 cups plain flour
1/2 cup caster sugar
3 tbsps baking powder
2 eggs
1/2 cup melted butter
2 1/2 cups milk
1 tsp vanilla extract
Pinch salt
1 cup Choc Chips
1 banana, sliced.

Sift the flour, sugar, salt and baking powder together in a large bowl. Stir well to combine.
Add the milk, melted butter, eggs and vanilla extract into a jug and whisk to combine.
Pour the wet ingredients into the flour and mic to form a batter.
Spray your sheet pan wet cooking spray, add wax paper if you are worried it will stick.
Empty the batter into the sheet pan and add the sliced banana and choc chips on top.
Bake for 12 to 15 minutes in a preheated oven at 180°C.
Leave to cool and slice and serve warm wet yoghurt and maple syrup.

I used a deeper pan for thicker portions, so they needed 35 minutes in the oven.

These are great to make in advance and freeze in portions. Just defrost at room temp when you want to eat them. Once defrosted, heat in the microwave, add yoghurt and maple syrup.

I made a second lot with the same base recipe then added Nutella and sliced Strawberries and white chocolate buttons.
Any combo you like, it’s great with bacon too!

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Roasted Pumpkin and Parsnip Soup

Ingredients
1/4 of a Pumpkin, sliced skin on, seeds removed
3 to 4 carrots, chopped
6 medium parsnips, chopped
1 large white onion, quartered
Olive oil
Salt and cracked black pepper
2 litres vegetable stock

Preheat the oven to 180°C
Place all the vegetables onto a baking tray, drizzle wet a little olive oil to coat all sides then add the salt and pepper, again on both sides.
Place onto the tray and bake for approximately 1 hour or until soft and cooked through.
Cool and then add to a large saucepan, I leave the skin on.
Pour in the stock and blitz until smooth with a stick blender.
If it is too thick just add more stock until you have the consistency you like. This is meant to be a thick rich soup.

Serve with bread or tortilla, or just on its own.
Great comfort food, you will love this!

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Salmon & Malaysian Vegetables with Lemon

2 Salmon fillets
1 packet frozen Malaysian style vegetables
50g butter
1 lemon, sliced
Wax paper

Preheat the oven to 200°C
Take a large sheet of wax paper and add half the frozen vegetables into the centre.
Add the salmon fillet on top and add the sliced lemon.
Take half of the butter and add on top of the lemons.
Season with salt and pepper.
Bring up the sides of the wax paper into the centre and create 2 or 3 folds until they sit on the top of the lemon. Fold the sides under the parcel.
Repeat with the second fillet.
Place onto a baking tray and bake for 30 to 45 minutes (oven depending) until the fish is cooked through.
Serve from the paper with crusty bread and a spoonful of sourcream.

You can do this with any fish for a quick, easy and stress free meal. Can be prepared in advance the day before as long as the fish is fresh.

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Terry’s Chocolate Orange Cheesecake

150g Oreo cookies
100g digestive biscuits
70g melted butter
4 Terry’s Chocolate Orange boxes
500g cream cheeses, room temperature
80g icing sugar
300ml thickened cream.

Prepare a springform tin placing wax paper on the bottom.
Blitz the biscuits to fine breadcrumbs and pour in the melted butter. Blitz again to coat all the crumbs.
Pour into the prepared tin, press to flatten out to the edges and place into the fridge.
Unwrap 2 of the chocolate oranges and melt on 30 second bursts in the microwave or a double broiler. Set aside to cool.
In a large bowl whisk together the cream cheese and icing sugar until smooth and well combined. Add in the cooled chocolate and cream and mix again until all combined with no lumps.
Pour over the biscuit base and tap lightly on the bench to disperse any bubbles.
Melt another chocolate Orange, cool then drop teaspoonfuls on top of the cheesecake. Use a skewer to create a swirl pattern and place in the fridge for a minimum of 6 hours to set.
Decorate with the final chocolate orange.

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Creamy Garlic and Mushroom Chicken

10 chicken thigh fillets
700g sliced mushrooms
Vegetable oil
900ml thickened cream
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons dried rosemary
2 teaspoons dried thyme
1 cup parmesan cheese grated

Preheat the oven to 170°C
In a large frying pan brown the chicken on both sides. Remove from the pan and set aside. In the same pan add another teaspoon of oil and add the mushrooms.  Cook until browned and softened. Mix the onion powder, garlic  powder and herbs together and pour over the mushrooms.
Add the chicken back to the pan and any juices.
Pour over the cream, add the parmesan and stir through. Reduce the heat and simmer for 10 minutes.
Transfer to an oven proof dish wh a fitted lid and bake for 4 hours or until the chicken is soft and tender.
Serve with mashed potatoes, rice or pasta.

This is a quick, simple no fuss meal that pretty much makes itself whilst you get on with other things.  It is also delicious!

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Beef and Onion Curry Pies

Ingredients

Pastry
350g plain flour
175g lard or suet, grated
Cold water
30g chopped coriander

Filling
2 large onions, finely chopped
500g lean beef mince
3 to 5 heaped teaspoons curry powder (to your own taste)
3 tablespoons plain flour
300ml beef stock
Vegetable oil
1 egg, beaten

To make the pastry, add the flour and grated lard or suet into a bowl with a pinch of salt rub between your fingertips until it resembles crumbs. Add the coriander.
Use a knife and add a little cold water and start to bring the dough together. When big clumps form go in wh your hands and bring the dough into a ball.
Lightly dust a clean work surface with a little flour and roll out the dough, cut out 27th cookie cutter a little bigger than your muffin tin and fit into each hole making sure it sits into the bottom. Use the remaining dough for the lids.

Add a little veg oil to a frying pan, add the onion and cook for 5 minutes on medium until translucent. Add the minced beef and cook until browned breaking up big lumps with a wooden spoon.
Add the curry powder and stir in well. Add the flour and stir again.
Finally add the beef stock and cook for just a few minutes until the mixture thickens. Cool completely.
Fill each muffin hole with the cooled mixture to the top and use a pastry brush to add beaten egg around the edges. Place the lid on top and press down gently.
Once all 12 have been filled and the lids added, brush wh the beaten egg and back for 45 to 50 minutes until golden brown and cooked through.

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Pink Rose Pavlova

Ingredients
6 egg whites
375g caster sugar
600ml whipping cream
2 1/2 tsp cornflour
2 tsp white vinegar
Pink gel food colouring
Strawberries
Dragon fruit
Raspberries
Pomegranate

Method

Preheat the oven to 180°C and line a baking tray with wax paper, use a little meringue mix to stick the wax paper down.
Use paper towel to wipe around your bowl and whisk to remove any residual grease that you cat see. This part is important so don’t skip it.

Add the egg whites to the bowl of your stand mixer and start on medium until bubbles form then increase to high speed until the egg whites become white and thickened. Add the cornflour and vinegar. Add a tablespoon of sugar at a time until it has all been added, it will be thick and shiny but continue to mix on high until you can rub a little of the mixture between your fingers and it is completely smooth with no sugar granules. This takes 6 to 8 minutes.
Once smooth, reduce the speed and add the pink gel colour a drop at a time until you have the colour you want.
Pour the mixture onto the prepared tray and shape into a circle with a dip in the middle.
Place into the oven and reduce the heat to 150°C for 1 hour.
Turn the oven off, without opening the door, leave in there to cool completely.

Whip the cream to soft peaks and add the rosewater a drop at a time. This is important as it is a strong flavour and you only want to be able to just taste it. Too much will ruin the meringue so taste as you go.
Slice the fruit and tap out the pomegranate seeds.

To assemble, remove the wax paper and place onto a serving platter. Add the cream into the centre and spread to fill the space. Arrange the fruit and then sprinkle with the pomegranate seeds.
Serve.

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Cheese and Onion Soda Bread

Ingredients
150g red leicester cheese, grated
500g plain flour
400ml buttermilk (I made my own as had none at home. 2 cups whole milk mixed with 4 tablespoons white vinegar or lemon juice. Mix and leave for 10 minutes)
1 teaspoon salt
1 teaspoon bicarbonate of soda
1 teaspoon black pepper, optional

Method
Preheat the oven to 180°C.
Line a baking tray with wax paper.
Mix the flour, salt and bicarbonate of soda together.
Add the buttermilk and use a knife to bring together.
Flour your hand and mix until it comes together.
Add the cheese and onion mix well and bring in to a ball.
Lightly flour the work surface and shape into a ball and place onto the prepared tray.
Cut a cross into the dough, deep but careful not to go all the way through.
Bake for 45 minutes.
Serve warm with real butter…delicious.

Soda bread is quick and easy and you can add any flavour you like or just go plain. Seriously good. Enjoy.

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Mango, Mint and Coconut Bircher Muesli

I make this in bulk but feel free to halve the recipe.
Serves 8 to 10

900g mango puree (if you can find it ready made use that, I found tins of mango halves and pureed them, use fresh too if preferred)
300g rolled oats
2 fresh mango, cubed to decorate
1 bunch fresh mint, finely sliced
1 cup dessicated coconut
500ml unsweetened soy milk

Add the mango puree into a large bowl, add the almond milk and mix well.
Next add the rolled oats, coconut and half the chopped mint. Stir well, cover with cling wrap and leave in the fridge overnight.
To serve add fresh mango on top and sprinkle with the leftover mint.

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Homemade Ricotta Cheese

There is nothing to beat homemade Ricotta Cheese. I am using it in a pasta dish this weekend. Give it a go, well worth the extra effort.Ingredients
10 cups whole milk
5 cups heavy cream
2.5 teaspoons salt
8 tablespoons fresh lemon juice or distilled white vinegar.Method
Add the milk, cream and salt into a large heavy saucepan.
Stir and bring to the boil.
Remove from the heat and leave to sit for 15 minutes.
Pour into the prepared muslin covered sieve.
Leave to drain, stirring often to remove all liquid.
Place into the fridge overnight, still draining.
Use as required.
Store in airtight container for up to 5 days.

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Gluten Free Gyoza Wrappers

Ingredients
60g rice flour
120g glutinous rice flour
1 tablespoon sunflower oil
1/2 teaspoon xanthum gum
125ml boiling waterMethod
Add the flours and xanthum gum to a large heatproof bowl, whisk together to incorporate everything evenly.
Add the boiling water and sunflower oil together then pour onto the flour mixture.
Use a spoon to mix and bring to a ball of dough, you will need to use your hands once dough is cool enough to touch.
Tip onto a clean work surface and need for 5 to 6 minutes until smooth.
Tear into 3 pieces and wrap in cling film. Keep wrapped until rolling.
Roll until paper thin, you can use a pasta maker if easier but I like the workout 😅
Re-roll the cuttings until all dough is used.
Wrap well and freeze or fill and use straight away. Dough will keep in the fridge for a week if well wrapped.

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Karaage Chicken with Creamy Potato Salad

This is a recipe from Marion Grasby, we love it in our house, I used chicken breast as it was all I had in the house, but usually chicken thigh is the way to go. Either way, it’s crunchy, creamy and ridiculously good!Ingredients
500g thigh fillet (or breast)
2 teaspoons minced ginger
1 teaspoon minced garlic
1 tablespoon light soy sauce
2 tablespoons sake
1 cup potato starch
800g potato, peeled and chopped
2 eggs
1 small cucumber, thinly sliced
1/4 cup carrot, shredded
1/2 teaspoon salt
1/2 cup Japanese Kewpie mayonnaise
1 teaspoon hot mustard
1 teaspoon white vinegar
1 spring onion, sliced
Canola or vegetable oil for fryingMethod
Mix together the soy, ginger, garlic and sake.
Chop the chicken and add to the mixture. Stir well and leave for a few minutes.
In a bowl add the carrot and cucumber and salt, mix well and set aside for 10 minutes.
Boil the potatoes until soft and the eggs until hard boiled. Drain. Peel the eggs and leave the potatoes and eggs to go cold.
Using your hands, squeeze all the water out of the cucumber and carrot mixture and place into a clean bowl with the potatoes, chopped eggs and spring onion.
Mix the mayo, mustard and vinegar together and pour over the potato mix, stir well.
Heat the oil, then dip a piece of chicken in the potato starch, shake off the excess and place into the oil. Cook until golden brown, crispy and cooked through. 2 or 3 pieces at a time ensure they cook well without overloading the pan and reducing the oil temperature.
Drain on paper towel.
Serve with the creamy potato salad and wait for the crunch to sound around the dinner table.

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Karaage Chicken with Creamy Potato Salad

This is a recipe from Marion Grasby, we love it in our house, I used chicken breast as it was all I had in the house, but usually chicken thigh is the way to go. Either way, it’s crunchy, creamy and ridiculously good!Ingredients
500g thigh fillet (or breast)
2 teaspoons minced ginger
1 teaspoon minced garlic
1 tablespoon light soy sauce
2 tablespoons sake
1 cup potato starch
800g potato, peeled and chopped
2 eggs
1 small cucumber, thinly sliced
1/4 cup carrot, shredded
1/2 teaspoon salt
1/2 cup Japanese Kewpie mayonnaise
1 teaspoon hot mustard
1 teaspoon white vinegar
1 spring onion, sliced
Canola or vegetable oil for fryingMethod
Mix together the soy, ginger, garlic and sake.
Chop the chicken and add to the mixture. Stir well and leave for a few minutes.
In a bowl add the carrot and cucumber and salt, mix well and set aside for 10 minutes.
Boil the potatoes until soft and the eggs until hard boiled. Drain. Peel the eggs and leave the potatoes and eggs to go cold.
Using your hands, squeeze all the water out of the cucumber and carrot mixture and place into a clean bowl with the potatoes, chopped eggs and spring onion.
Mix the mayo, mustard and vinegar together and pour over the potato mix, stir well.
Heat the oil, then dip a piece of chicken in the potato starch, shake off the excess and place into the oil. Cook until golden brown, crispy and cooked through. 2 or 3 pieces at a time ensure they cook well without overloading the pan and reducing the oil temperature.
Drain on paper towel.
Serve with the creamy potato salad and wait for the crunch to sound around the dinner table.

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Pork and Fennel Frittata

6 pork sausages (best quality possible) skins removed
1 large onion, chopped
1 tablespoon olive oil
2 teaspoons fennel seeds
2 teaspoons parsley, chopped finely
8 large eggs
Salt and pepperHeat the oil in a large oven proof frying pan, add the onion and fry until softened with a little colour.
Add the sausagemeat and cook until browned and cooked through. Break up the pieces wh a wooden spoon.
Add the fennel seeds and season wh the salt and pepper.
Whisk the eggs, add the parsley and pour over the sausage mix. Mix through well.
Add the bocconchini on top and place under a medium grill to melt the cheese and cooked through.

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Golden Gaytime Popcorn Brownies

Ingredients
40g Cocoa powder
80g self-raising flour
300g icing sugar
Pinch of salt
400g dark chocolate
180g butter
4 tablespoons golden syrup
2 packets golden gaytime popcorn or caramel popcorn 225g
100g dark chocolate buttons
2 teaspoons vanilla extract
4 eggsMethod
Preheat the oven to 180°C and prepare your brownie tin by lining with wax paper.
Sift together the icing sugar, cocoa powder, self-raising flour and salt. Set aside.
In a large saucepan melt together the butter, sugar, 400g dark chocolate and golden syrup. Remove from heat once melted and combined.
Use an electric mixer to whip up the eggs until pale and fluffy, they will double in volume.
Fold the cooled chocolate mix into the egg mixture until combined, then fold in the flour mixture, only until just combined, don’t over mix.
Add half or one packet of the popcorn and fold in gently. Do the same with the chocolate buttons.
Pour into the prepared tin.
Add the rest of the popcorn pressing it in lightly and bake for 30 minutes.

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Fig Jam Ciabatta Toast with Cherry Bocconchini

This is a Gordon Ramsay recipe that usually calls for Burrata on the side, but as I could not find Burrata here, I used Bocconchini as a substitute and seared it. DELISH500g fresh figs, top cut of and quartered
150g caster sugar
5 star anise
3 teaspoons balsamic vinegar
2 thick slices ciabatta
Olive oil
Salt flakes
Cracked black pepperAdd the sugar into a large heavy saucepan and turn onto medium heat, stay and watch it as it can burn quickly. Once dissolved add in the figs and stir well to coat in the caramel. Add the star anise and balsamic vinegar.
Reduce heat and simmer until the figs break down and the mixture becomes thickened and “jam like”.
Remove from the heat, take out all the 5 star anise and then mash well. Set aside.
Drizzle the ciabata slices with olive oil and sprinkle on both sides with sea salt flakes and ground black pepper.
Heat a griddle pan and add the ciabatta slices. Cook for a few minutes each side until well toasted, then place onto a plate, add the fig jam and then add the bocconchini .
Using a hand held gas brulee torch, lightly sear the cheese until blackened.
Eat.I have made changes to the original recipe as I like the added flavour the salt and black pepper add, really intensifes the sweetness of the figs.
Use any cheese you like, but try and keep it neutral like mozzarella or it takes away the taste of the jam.

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Espresso Martini Cheesecake

Ingredients
750g cream cheese, room temperature
300g sour cream, full fat
250ml (1 cup) Kahlua
250ml (1 cup) espresso coffee , cooled
3 large eggs, room temperature
150g light brown sugar
250g chocolate ripple biscuits
100g butter, melted
Chocolate covered coffee beansSyrup
1/2 cup (125ml) Kahlua
1/2 cup light brown sugar
2 heaped tablespoons good quality instant coffee
1 teaspoon boiling waterMethodLine a 22cm springform tin with wax paper. Set aside.
Preheat the oven to 160°C.Melt the butter in the microwave and blitz the biscuits in a food processor. Mix together well so all the biscuits are coated with butter, it will look like wet sand.
Press into the bottom of the prepared tin and flatten down. Place into the fridge for 15 minutes.
In a stand mixer add the cream cheese and sour cream and beat well to combine.
Next add the brown sugar, coffee and eggs. Mix again to combine. Add the Kahlua. Mix again.
Pour on top of the biscuit base and bake for 55 minutes, it will turn a light brown colour and have a slight wobble.
Turn off the oven and leave it to cool with the door closed.To make the syrup add all the ingredients into a pan and stir, bring to the boil for 1 minute, then reduce to medium heat for 3 or 4 minutes until it thickens slightly. Remove from the heat, it thickens as it cools.Once the cheesecake has completely cooled, remove it from the tin and decorate as you like with the syrup and chocolate coffee beans.Alternatively serve it with the sauce just drizzled on top and some sprinkling of ground coffee. Either way your taste buds are going to be in heaven.
Enjoy.

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Mixed Bean and Chickpea Salad

Ingredients
X 1 400g tin of each of these
Cannellini beans
Black beans
Red kidney beans
Butter beans
Edamame beans
Chick peas
100g semi sundried tomatoes, chopped
250g roasted red capsicum, chopped (jar)
20g fresh chopped oregano
10g fresh chopped parsley
1/4 cup extra virgin olive oil
1/4 cup red wine vinegar
Zest of 1 lemon
1/2 teaspoon salt
1/2 teaspoon ground black pepperMethod
Drain and rinse all the beans and chickpeas and place into a large mixing bowl. Mix gently to combine but not crush the beans. Add the sundried tomatoes and roasted capsicum then mix again.In a jug mix the olive oil, oregano, parsley, red wine vinegar, salt and pepper. Whisk to combine, then pour over the bean mix. Gently stir with metal spoons to coat everything in the dressing. Add the lemon zest, mix again.
Cover with cling wrap and place into the fridge for at least 2 hours. Overnight is best if you can wait that long.