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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.

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Beef Madras

Ingredients
2 kg beef brisket, trimmed and cubed
Olive oil
Plain flour
Lemon juice
4 teaspoons ground coriander
2 teaspoons ground cumin
2 teaspoons ground turmeric
1 teaspoon kashmiri chilli powder
3 teaspoons fresh grated garlic (jar is fine)
2 teaspoons fresh ginger (jar is fine)
2 teaspoons cracked black pepper
140g tomato paste
500ml beef stockMethod
Add olive oil to a frying pan and brown the beef in batches. Set aside.
In a bowl mix the cumin, coriander, turmeric, black pepper, chilli powder, garlic and ginger and add enough lemon juice to mix to a paste.
Use the same fry pan that the beef was cooked in, on medium heat, add a splash of oil then the spice paste. Cook for a minute or so then add the beef and juices back in. Stir well to coat all the beef in the curry paste.
Add 3 tablespoons of plain flour and mix well.
Add the beef stock, bring to the boil stirring well to ensure no flour lumps.
Pour into your slow cooker and cook on high for 4 to 6 hours, slow cooker depending, or until the beef is tender and falls apart in your mouth (cooks treat) and the sauce is thick and glossy.
Serve with Roti or rice or both.This can also be completed in an oven proof dish wh a lid.

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Caramel Pavlova

Ingredients
6 large egg whites
300g dark brown sugar
2 teaspoons white vinegar100g raw sugar
150g mixed flaked almonds and peanuts
PATIENCE PATIENCE PATIENCECaramel sauce
200g dark or light brown sugar
100g butter
Pinch salt
1/2 cup cream600ml thickened cream, whipped to soft peaksMethod
Preheat oven to 200°C
Line a large baking tray with wax paper
In a stand mixer or using an electric hand mixer add the egg whites, sugar, vanilla extract and vinegar. Beat on high until when you test with your fingers, there are no sugar granules left, it must be smooth.This takes 15 to 20 minutes Dont skip this step .
It will be thick, glossy and holding its shape easily.
Place onto the prepared tray and form the shape you want. It will spread a little as it cooks
Place in to the oven and reduce the heat immediately to 100°C.
Cook for 2.5 hours, do not open the door at all. Once the time is up, leave to completely cool in the oven.To make the almond and peanut brittle, on medium to low heat, add the sugar to a pan and let it melt. Do not stir it, reduce the heat if it stays to burn, you need to stay and watch it until it is done.
Use a brush and water as it melts to dissolve any sugar crystals that form. This requires patience.
Once all the sugar has melted, pour over the almonds and leave to harden place in the fridge.Caramel Sauce
Add the sugar and butter together, melt on low heat until all the sugar has dissolved, remove from heat and add the cream, whisk to combine return to the heat for 1 minute, then set aside to cool.
It thickens as it cools.
Be patient, ensure all the sugar has melted before adding the cream.

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Millionaire Squares

Ingredients
250g butter, soft
140g caster sugar
285g plain flour
Pinch of salt
2 x 395g tins sweetened condensed milk
85g butter
360g milk chocolateMethod
Preheat the oven to 180°C.
Line your tin with wax paper edges overlapping to make it easier to get out.
In a large bowl add the 250g soft butter and caster sugar and mix together with an electric mixer until pale and fluffy.
Add the flour and pinch of salt. Mix again until clumps start to form.
Place into the prepared tin and press flat with your hands.
Bake for 35 minutes until golden brown. Remove from the oven and cool completely in the tin.CaramelThis is a great cheat!
Add the two tins of condensed milk and the butter into a saucepan on medium heat. Using a whisk stir continuously until it has thickened and changed to a light tan colour, this takes 15 to 20 minutes so be patient.Pour on top of the cooled shortbread , spread flat and place into the fridge to set.Once set, melt the milk chocolate in 30 second bursts and pour on top of the caramel layer.
Place in the fridge to set.
Slice and serve.

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Fridge Eggs

Breakfast or a light lunch, these are a great way to use up fridge staples or leftovers.Ingredients
300g sliced mushrooms
2 capsicum, chopped small
2 spring onions, chopped small
1 teaspoon olive oil
Cracked black pepper
2 teaspoons smoked paprika
10 medium eggs beaten with 1 cup milk (250ml)
3 teaspoons sesame seeds or poppy seedsMethod
Preheat the oven to 180°C
Spray a 12 whole muffin tin with oil spray so it covers the bottom and sides
Beat the eggs and milk together.
In a frying pan add the olive oil, mushrooms, capsicum, and spring onions and cook until softened.
Spoon into the muffin tins and pour over the egg and milk mixture.
Sprinkle the paprika black pepper, sesame seeds and smoked paprika on top.
Bake for 40 minutes or until golden brown and when pressed egg your finger it bounces back.
Cool a little then remove from the tin and serve.
Great with a salad for lunch or breakfast on the move.Add whatever you like maybe some bacon or smoked salmon. They are really great with just peas and fresh mint too.

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Turkish Delight Cheesecake

This was a real joy for me to make for two reasons, the first is that it was a birthday cake for a licentious friend of mine and the second is that it is my favourite chocolate of all time. I know its like vegemite…. you love it or hate it!Ingredients
750g cream cheese, room temperature
Rosewater
350g thickened cream
15 turkish delight chocolate bars
300g chocolate digestive biscuits
140g melted butter
4 drops gel colour, pink
250g dark chocolate, chopped
130g thickened cream
2 teaspoons vanilla extract
65g sour cream
35g icing sugarMethod
Prepare a 20cm springform tin with wax paper lining.
In a food processor pulse the biscuits to breadcrumb consistency. Add the melted butter and pulse again until completely coated.
Pour into your prepared tin and flatten down. Place into the fridge for 10 minutes.
Slice 5 of the turkish delight bars, diagonally and lay on top of the biscuit base.
In a stand mixer add the cream cheese and sugar and beat for a few minutes to combine.
Add the vanilla essence and rosewater a teaspoon at a time, mix in and taste. 2 teaspoons is usually enough, but add it to your taste, rosewater is strong so add a little at a time.
Add the gel colour a drop at a time , you want a nice pale pink colour, one drop at a time until you get the colour you want. Chop 4 turkish delight into small pieces and add to the cream cheese mixture. Whip the 350g thickened cream into stiff peaks and fold into the cream cheese mixture
Pour on top of the biscuit base and tap onto the work surface to avoid air pockets between the base and filling. Smooth the top until flat.
Cover with cling film and place in the fridge overnight.To make the chocolate ganache heat the cream to just below boiling point and pour it over the chocolate. Cover and leave for a few minutes.
Stir until well combined and thickened and glossy.
Now to decorate.Pour on top of the cheesecake and let it run down the sides a little. Use a palette knife to flatten around the edges then a textured edge tool to add a ridged effect.
Decorate with the extra chocolate bars.

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Grilled Spanish Mackerel with Roasted Red Capsicum and Garlic Sauce, Rocket & Pickled Onions

Ingredients
2 Spanish Mackerel Grey Steaks
2 teaspoons olive oil
Smoked salt
Cracked black pepper
5 red capsicum, whole, skin on
2 bulbs garlic, whole, skin on
2 handfuls rocket leaves
1 medium red onionSauce
Drizzle the whole capsicums and garlic bulbs in olive oil and rub over them all to cover completely.
Bake in an oven proof tray until soft and blackened a little, this took about 50 minutes on 180°C.
Remove from the oven and wrap it all in cling wrap for 20 minutes. Remove from the cling wrap.
Peel off the skin, remove the stalks and seeds.
Squeeze the garlic bulbs until all the garlic is squeezed out.
Blitz until smooth.Pickled onions
Slice the red onions and cover with vinegar. Cover in cling wrap and place into the fridge to soften.Spanish Mackerel Grey Steaks
Rub olive oil on both sides, then season wet salt and cracked black pepper.
Heat a griddle pan or BBQ and sear for 3 minutes on each side.
Place into the oven at 180°C (preheated) for 20 minutes.Assembly
Heat the capsicum and garlic sauce add to the plate wh rocket and pickled onions then add the Spanish Mackerel.Sensational.

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Blueberry Muffins

Ingredients
3 cups plain flour
3 teaspoons baking powder
1/4 teaspoon bicarbonate of soda
1/2 teaspoon salt
2 eggs
1 cup buttermilk
80ml veg oil
1 cup raw sugar
375g fresh blueberries
Extra raw sugar
80 ml melted butterTo make raspberry and white chocolate muffins
Add 250g fresh raspberries and 200g white chocolate chipsMethod
Sift together the flour, baking powder, bicarbonate of soda and sugar together. Whisk to combine.
Mix together the eggs, buttermilk, veg oil, and melted butter.
Add the wet and dried ingredients together, mix until just combined and add the blueberries or raspberries and white chocolate chips.
Bake on 220°C for the first 5 minutes, then 20 minutes on reduced heat 180°C or until the skewer comes out clean.

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Smoked Paprika Cauliflower Steak with Greek Yoghurt and Chimichurri

Ingredients
1 large cauliflower steak (250g)
1 teaspoon ground smoked paprika
1 tablespoon rapeseed oil
1 teaspoon garlic, minced
.5 teaspoon ground cuminYoghurt
50g no fat greek yoghurt
1 teaspoon fresh lemon juice
1 teaspoon lemon zestChimmichuri1/2 cup fresh coriander, finely chopped
1/2 cup fresh mint, finely chopped
1/2 cup fresh parsley, finely chopped
3 teaspoons fresh oregano chopped
2 tablespoons olive oil
2 tablespoons red wine vinegarMethodMix together the smoked paprika, cumin, garlic and rapeseed oil together.
Place the cauliflower steak on to a plate and brush the marinade on both sides.
Microwave for 2 to 3 minutes to just soften but still have a little crunch.
Heat up a griddle pan on medium and cook for 3 minutes on each side.Yoghurt
Mix the yoghurt, lemon zest and juice together.Chimichurri
In a bowl add the mint, coriander, parsley, olive oil and red wine vinegar.Add the yoghurt mix to the late, then drizzle wet the Chimichurri and add the cauliflower steak on top.
Sprinkle with a little smoked salt.So delicious😋😋😋