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Sausage Hash Serves 4

Ingredients

8 chicken breast sausages (or any of choice)

Pre cooked

12 spring onions, finely sliced

2 cloves garlic, grated

8 to ten baby potatoes, boiled and chopped skin on.

4 eggs

Olive oil

Method

In a large frying pan, add the oil then add the chopped potatoes and garlic and cook on medium heat until they start to brown, 5 to 6 minutes.

Slice the pre cooked sausages and add to the frying pan along with the spring onions. Cook for 6 to 8 minutes until everything is heated through and browned.

Poach the eggs to your liking and serve.

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Speedy Turkey Parmegiana

Ingredients4 turkey breast steaks, 100g each1 tin 400g diced tomatoes3 tsp dried oregano250ml passataSalt and pepper40g Parmesan cheese, gratedx 4 10g slices MozarellaOlive oil2 garlic cloves, gratedGreen salad leavesMethodIn a frying pan on medium heat, add a little olive oil and fry the turkey steaks until browned.Place into an oven proof tray and set aside.In a saucepan, add the tinned tomatoes, garlic, oregano and passata and increase the heat until reduced and thickened a little.Pour over the turkey steaks and add the parmesan cheese then the mozarella .Bake for 25 minutes on 180°C (preheated) until the turkey is cooked and the cheese has melted.Serve with a green salad.This is great with fish too!

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No Yeast Naan 2 Ways Chilli and Coriander and Plain

Ingredients

500g plain flour

500g greek yoghurt

4 tsp baking powder

1 tsp salt

Large bunch fresh coriander

1 large red chilli, finely chopped with seeds

Method

Mix together the flour, salt, yoghurt, and baking powder. Use your hands to bring to a ball then knead on a clean surface until soft and smooth. 2 to 3 minutes is fine.

Divide into 2 equal balls. Cut the plain one into 8 and roll into balls.

Sprinkle some flour onto the work surface and rolling pin and roll into 8 oblong naan shapes.

Take the other ball of dough and roll it through the chopped chilli and coriander. Knead until it has all incorporated and then roll it back into a ball and divide into 8.

Roll these into oblong naan shapes.

Shake off the excess flour and in a dry frying pan on medium heat cook until bubbles form on top, flip over and cook for another minute or so.

Repeat until all the naan are cooked and keep warm in foil, making sure to separate the plain ones from the chilli and coriander ones.

Serve with your fav curry or dahl😋😋😋

Change the flavours to suit your taste, add garlic or simply heat through and brush with garlic butter and a sprinkle of coriander as you serve them.

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Hazelnut Shortbread

I

ngredients

500g unsalted butter, room temperature

1 1/2 cups icing sugar

2 tsp vanilla paste

1/2 cup vanilla custard powder, extra for dusting

3/4 cup corn flour

1 cup hazelnut meal

3 cups plain flour

Method

Preheat the oven to 160°C.

Line 2 baking trays with wax paper

Beat the butter, icing sugar and vanilla paste together for a good 5 minutes until pale and fluffy.

Sift in the plain flour, corn flour, custard powder and hazelnut meal.

Once a ball has formed, remove from the mixer and divide in half. Wrap in cling film and place in the fridge for an hour.

Roll out between 2 sheets of wax paper and use an 8cm fluted cookie cutter to cut them out.

Place on the prepared baking tray 3cm apart and bake for 12 minutes.

Remove from the oven and let them harden a little before placing on to a rack to cool.

They should be very pale in colour and not golden brown like most biscuits.

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Vegan Blueberry Muffins

Makes 12Ingredients
1 cup unsweetened almond milk
2 tablespoons apple cider vinegar
2 cups plain flour
2 1/2 teaspoons baking powder
1/4 teaspoon bicarbonate of soda
1/4 teaspoon salt
1/2 cup caster sugar
1/4 cup canola oil
2 teaspoons vanilla extract
Zest of 1 lemon
200g fresh blueberriesMethod
Preheat the oven to 180°C and line your muffin tin with paper cases.
In a jug add the almond milk and apple cider vinegar, stir and set aside for 10 minutes to cuddle.
In a large bowl, sift the plain flour, salt, baking powder, bicarbonate of soda.
In another bowl mix the sugar, canola oil, vanilla extract and lemon zest. Stir to combine then pour into the curdled milk and stir.
Pour the wet mix into the dry mix and stir to combine.
Add the blueberries and use an icecream scoop to easily fill the paper cases. One scoop should be fine.
Bake for 20 to 25 minutes until a skewer comes out clean.

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Date and Oat Cookies

Adapted from taste.com

Ingredients
130g pitted dates, dried and chopped
1/4 tsp bicarbonate of soda
4 tablespoons boilin
1 cup plain flour
3 1/3 cup rolled oats
150g butter, softened
1/2 cup caster sugar
1/2 cup brown sugar
3 tsp ground cinnamon
1 egg

Method
Preheat the oven to 180 °C and line a baking tray with wax paper.
In a heatproof bowl add the chopped dates, bicarbonate of soda and boiling water. Mix together to combine then set aside for 10 minutes.
In a stand mixer or using a hand mixer, beat the butter and sugar together until pale and fluffy, this takes s good 5 minutes.Add the egg and mix to just combine.
In a separate bowl sift the flour, bicarbonate of soda and the ground cinnamon. Mix to combine then add the oats and mix again.
Use a tablespoon measure and roll into balls, place on the prepared tray making sure to leave space in between as they spread out a little. Bake for 12 minutes then remove from the oven and cool on a rack.

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Chicken, Potato and Thyme Bake

I love this, it is quick, delicious and cooks in one dish and saves on washing up…win win🤗🤗

Serves 4

Ingredients

8 chicken thighs (breast if preferred) skinless and boneless

Large bunch fresh thyme

8 cloves garlic, whole

4 large zucchini, chopped into chunks

8 spring onions

2 lemons cut into 8 wedges each

1kg baby new potatoes, skin on

Olive oil

Method

Preheat the oven to 200°C

Boil the potatoes until soft. Drain and set aside.

Place the chicken thighs in an oven proof dish, add the chopped zucchini (courgette), lemon wedges, garlic cloves and cooked potatoes.

Drizzle with enough olive oil to just coat everything, use your hands to mix it all through.

Season with salt and cracked black pepper then add the thyme on top.

Bake for 1 hour turning everything half way through or until the potatoes are browned and the chicken is cooked.

Serve in a dish and spoon the juices all over the top with crusty bread, or salad or vegetables.

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Chicken Tikka Masala

Madhur Jaffrey recipe

Ingredients

Tikka

700g chicken breast or thigh

3 tbsp lemon juice

1 tbsp grated fresh ginger

2 cloves garlic

1 tsp ground cumin

1 tsp paprika

3/4 tsp chilli powder

6 tbsp whipping cream

1/2 tsp garam masala

3 tbsp sunflower oil

Masala

140g finely chopped onions

3 tbsp sunflower oil

1 tsp ginger finely grated

6 cloves garlic grated

1 tsp ground coriander

1/2 tsp turmeric powder

3/4 tsp chilli powder

2 tsp paprika

4 tbsp natural yoghurt

2 medium tomatoes, peeled, seeds removed and finely chopped

350ml chicken stock

Fresh chopped coriander leaves

1/4 tsp garam masala

Method

Tikka

Chop the chicken into bite size pieces and place in a large bowl. Add 1 1/4 tsp salt and the lemon juice and mix with your hands. Cover and leave for 20 minutes.

Now add the ginger, garlic, chilli, paprika , cumin, garam masala and whipping cream. Mix well to coat everything then cover and leave in the fridge for 8 hours.

Masala

Into a large frying pan add the sunflower oil and onions and cook until brown, 6 to 8 minutes. Add the ginger and garlic and cook for another minute.

Add the ground coriander, chilli, paprika stir for 10 seconds then add a tbsp of the yoghurt. Stir on low heat until properly mixed in. Continue a tbsp at a time stirring well after each one. This will prevent curdling.

Add the tomatoes, 1/4 tsp salt and the stock. Bring to a simmer then cover and leave for 20 to 30 minutes, the sauce should be thick.

Add the garam masala and chopped coriander leaves. Set aside.

Place your grill on the highest setting.

Thread the chicken pieces onto wooden skewers and spray with canola oil or brush with sunflower oil

Grill on each side until the chicken is charred and cooked through.

Place into the prepared sauce, stir and serve with naan.

There is nothing better than a tikka masala that is made from scratch. Give it a go, you will be glad you did.

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Edamame and Smoked Tofu Salad

Ingredients

300g smoked tofu, cubed

150g cooked angel hair noodles

1 green chilli, sliced thinly

Red chilli flakes

8 tsp sesame oil

8 tsp light soy sauce

3 tsp soft brown sugar

Juice 2 medium limes

Zest of 1 lime

Method

Defrost and drain excess water from the edamame beans.

Cook the noodles as per packet instructions

(Usually pour boiling water over and leave for 5 minutes)

Mix the lime juice, lime zest, soy sauce, brown sugar and sesame oil together and set aside.

Drain the noodles and place into a large bowl.

Add the edamame beans and tofu then pour over the dressing. Use your hands to mix everything in together.

Sprinkle with chilli flakes and serve with a wedge of lime and the cashew nuts.

This is a really simple but delicious salad. You could add some shaved radishes for colour and a bit of crunch and finish off with a handful of crispy shallots.

Delish 😋

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Garlic Naan

Thanks to hostthetoast.com

Ingredients

1/4 cup warm water

1package active dried yeast (2 1/4 tsp)

1 tablespoon sugar

3/4 cup warm milk

3/4 cup plain greek yoghurt

4 cups plain flour

1 teaspoon salt

100g melted butter

6 cloves minced garlic

Large bunch fresh coriander, chopped

Method

In a small bowl mix the warm water and sugar together. Sprinkle the active yeast on top and set aside for 5 minutes.

In a stand mixer, add the flour and salt and mix to combine.

Mix the warm milk and greek yoghurt together, once the yeast is activated and looks frothy with bubbles add it to the milk and yoghurt mixture.

Pour the wet ingredients into the bowl with the flour and mix with a dough hook until the dough comes together.

Knead for 5 minutes until the dough is smooth and elastic then place in a clean lightly oiled bowl for an hour or until double in size.

Cut into 8 equal pieces, roll into a ball and roll into an oblong shape.

Place into a dry frying pan on medium heat and cook for 2 minutes until you see bubbles form, turn over and cook the other side. Continue until all 8 are done.

Keep warm in foil.

Melt the butter, add the coriander and garlic and mix.

Heat the oven to 180°C place on a baking tray on foil, brush with the butter mix cook for 2 minutes then turn over, brush the other side. Serve.

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Orange Curd Cookies

These are delicious and worth the effort to make.Thanks to tasty.com.au

Ingredients

250g chilled unsalted butter, chopped

3/4 cup caster sugar

2 1/2 cups plain flour

1/2 cup vanilla custard powder

1 large egg

Orange Curd

2 large eggs2 large egg yolks

1/2 cup orange juice

2 tablespoons orange zest

80g butter, chopped

2/3 cup caster sugar

Method

To make the orange curd, add the eggs, egg yolks and caster sugar into a saucepan on low heat and mix well.

Add the butter a little at a time stirring constantly until all has been added.

Add the orange juice and zest and continue stirring until it thickens, 1o to 12 minutes, be patient and don’t increase the heat.

Remove from the heat once thickened and strain through a sieve into a clean bowl. Place cling film directly on top of the curd to prevent a skin forming and leave to cool. Place in the fridge once cooled for at least 2 hours.In a food processor add the flour, caster sugar, chopped butter and vanilla custard powder blitz on pulse to combine.

Add the egg and pulse until a ball of dough forms.Flatten into a disk and wrap in cling film then place in the fridge to rest for an hour.Preheat the oven to 160°C, line baking trays with wax paper.Roll out the dough between wax paper to avoid over working it and use a cookie cutter making sure you have equal amounts to sandwich together.Bake for 10 minutes then cool completely on a rack.Use a teaspoon of orange curd in the middle of one cookie and gently add the other cookie on top. Continue until all the cookies are full and sandwiched together.Dust with icing sugar and serve.Great with lemon curd filling too.

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Tempura Prawns and Calamari

This tempura batter is light and really easy to make at home. I use it on fish, veggies and pretty much whatever I can. Pair it with the wasabi mayo recipe shared yesterday and you have a simple meal that will impress anyone you serve it to.

Ingredients

1 cup corn flour

1 cup plain flour

1 1/2 cups soda water

2 eggs, lightly beaten

500ml sunflower/ canola oil

300g large prawns, peeled tail on

200g calamari rings

Method

In a large bowl add both flours and mix together.

Make a well in the centre and add the beaten eggs, mix together then start to add the soda water. Mix until just combined, don’t over mix. Set aside.

Dry the raw prawns and calamari with kitchen paper to remove as much moisture as you can.

Add the oil to a deep large saucepan and heat to around 190°. Drop in a little of the tempura batter to test the heat. If it sizzles and floats to the top you are good to go.

Dip the prawns through the batter and add to the oil in batches. Do the same with the calamari. Drain on kitchen paper then serve.

Quick, easy, delicious and foolproof 😉

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Wasabi Mayonnaise

Wasabi Mayonnaise

You can make this with ready made mayonnaise if you are time poor and it tastes great too. This one is homemade and pretty easy to throw together.

Ingredients

2 eggs
2 tbsp white wine vinegar
1/2 tsp salt
2 cups canola/sunflower oil (any neutral flavoured oil , olive oil is too strong and not creamy at all)
2 tsp fresh lemon juice
50g to 70g wasabi paste

In a small blender add the eggs, salt and white wine vinegar. Blitz to combine.
In a very small steady stream start adding the oil and keep the blender mixing continuously. The mayo will start to form and thicken, continue until the oil has been added and the mayonnaise is thick and glossy.
Taste and add more salt if needed and the lemon juice. Blitz to combine.
Pour into a large bowl, add the wasabi paste and stir well to combine. I like the heat so added 70g but taste as you go and add the amount you like.
Leave covered in the fridge until ready to use.

This is great with fish and chicken but to be honest I eat it with burgers and pretty much everything 😍😍😍

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Oreo Birthday Cake

Give this one a go Mario Carangan 🤗

I made this cake for someone that loves chocolate, all kinds and in all forms so this is a real winner and I suspect he will be in a chocolate coma very soon with a huge smile on his face!

This makes a 4 layer, 8 inch cake

Ingredients

500g caster sugar

500g unsalted butter, soft

500g self raising flour  sifted

8 large eggs

Filling

4 packets oreo cookies

600g milk chocolate

300g heavy cream

Outside

600g good quality white chocolate

300g heavy cream

Grated chocolate or chocolate sprinkles

Method

Preheat the oven to 170°C fan forced

Line 4 x 8 inch cake tins with wax paper

Cream together the butter and caster sugar in a stand mixer for at least 5 minutes until pale and fluffy.

On high speed, add the eggs one at a time and mix well before adding the next, this is very important.

Once all eggs are added and well mixed, add the flour and vanilla extract and milk and mix on low speed until just combined.

Divide the mix between all 4 tins equally ( I weigh it to be exacting 🙄) then bake for 22 to 30 minutes or until a skewer comes out clean .

DO NOT OPEN THE OVEN AT ALL BEFORE THE 22 MINUTE POINT.

Once cooked, remove from the oven and cool completely in the tins.

Wrap in cling film and store in the fridge overnight.

To make both the ganache’s (milk and white chocolate)

Heat the cream until almost boiling add the chocolate in to 2 separate bowls and pour 300ml hot cream over each bowl chocolate. Leave to rest for 5 minutes then stir until smooth. Place in the fridge to thicken overnight covered in cling film.

To build the cake add the first layer onto the cake board, secure with a little of the Grenache so it won’t move.

Add a good helping of the milk chocolate ganache, spread to the edges and crush oreos on top. Repeat this process for all layers.

Place in the fridge for 30 minutes to rest.

Whip up the white chocolate ganache until it is thickened enough to spread easily. This does not take long maybe 30 seconds with a hand mixer.

Apply a crumb coat and place back in the fridge for at least 30 minutes.

Finally add the final thick layer of ganache to the cake and scrape off the excess in one fluid motion. As this is a nude cake, just keep going until you remove enough to reveal the cake layers.

Pipe on top of the cake using the remaining ganache and decorate with more oreo cookies .

Carefully add the grated chocolate or sprinkles around the base of the cake.

Chocolate heaven!

 

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Mushroom and Chive Omelette

Ingredients

2 teaspoons butter

150g mushrooms, sliced

Handful chopped fresh chives

2 large eggs

2 egg whites

Ground black pepper

10g grated parmesan cheese

Method

Heat 1 teaspoon of butter on medium heat until melted.

Add the sliced mushrooms and cook until golden brown.

Whisk together the eggs and egg whites and Season with the black pepper. Add the chives.

Pour over the cooked mushrooms in the pan, using a spatula to push the spare mixture from the middle to the edges.

Cook until the top has almost set and only a small amount of uncooked egg is left. Add the grated cheese.

Fold in half in the pan ( the residual heat with cook the last bit of egg on top)

Serve with a piece of wholemeal crusty bread.

If you prefer, you can simply add the omelette under a grill to finish cooking the top.

I have this for breakfast or even lunch or dinner when I want something light and filling. Enjoy.

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Vegan Double Chocolate Chunk Cookies

These cookies are a favorite of my friend Mario Carangan who keeps asking me to make more! 👍👍👍🤗

Try them, vegan or not you will love love them them.

 

Ingredients

224g Nuttelex buttery (vegan spread)

100g caster sugar

100g dark brown sugar

250g plain flour

3/4 cup cocoa powder

300g vegan chocolate (chopped to small chunks)

2 teaspoons baking powder

1/2 teaspoon salt

2 tablespoons macadamia milk

Method

Preheat the oven to 180°C

Line a baking tray with wax paper

In a stand mixer, beat together the Nuttelex vegan spread and the white and brown sugars and vanilla extract . Mix for 3 minutes.

Sift in the flour, salt, baking powder and cocoa powder, gently mix to combine . Add the macadamia milk.

Add the chocolate chunks and mix just until combined.

Use a tablespoon measurement per cookie and roll into balls. Leave space between for them to spread out.

Bake for 10 minutes then remove from the oven, leave on the tray to harden then onto a rack to cool completely.

Devour!

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Caramel Cupcakes

Makes 24 cupcakesIngredients250g unsalted butter, room temperature250g self raising flour250g caster sugar1/2 teaspoon bicarbonate of soda4 large eggs36 soft caramel lollies2 teaspoons vanilla extract3 teaspoons milkMethodPreheat the oven to 170°C.Line 2 cupcake trays (12) with paper casesCream together the butter and caster sugar until pale and fluffy.On high speed, beat the eggs one at a time ensuring each one is fully mixed in before adding the next.Add the vanilla extract.Sift in the flour, bicarbonate of soda and gently mix on slow speed to combine. Add the milk. Mix slowly again.Put half a tablespoon cake batter into each paper case and add a caramel into the middle. Add the other half of the tablespoon of cake batter on top. Continue until all the batter is used.Bake for 22 to 28 minutes (oven depending) or until a skewer comes out clean.Cool completely then pipe with buttercream and top with another half of a caramel lolly.