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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😋😋😋

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Cauliflower Pizza

Ingredients
1 medium cauliflower
2 eggs
1 cup parmesan cheese
6 tablespoons passata
100g goats cheese
Black pepper
300g Turkey rissoles or turkey mince
Handful baby spinach
50g Mozarella cheese grated
Jalepenos to taste
Capers to tasteMethod
Preheat your oven to 230°C, put in your pizza stone if you have one, if not place the tray in that you will bake the pizza on.Split the turkey rissoles or turkey mince into little meatballs and fry in the olive oil until cooked through.Blitz the whole cauliflower in a food processor until it resembles breadcrumbs. Now place into a microwave proof bowl, cover with cling film and cook for 3 minutes.
Remove the cling film and set aside to cool.
Once cooled, squeeze as much water out as you can, this step is important to avoid soggy pizza.In a clean bowl add the cauliflower, two eggs and parmesan cheese along with a good amount of cracked black pepper and mix to combine well.
Take a sheet of wax paper that will fit onto your baking tray and lightly spray with oil.
Place the cauliflower mixture on top and shape into a large circle.
Carry over to the tray in your oven and bake for 25 minutes until golden brown.
Remove from the oven and add the passata, spinach, turkey balls, jalepenos, goats cheese, capers and finally the mozarella on top.
Bake for 10 minutes.
Serve

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Zucchini and Parmesan Loaf

Ingredients
5 eggs
1 cup plain flour
1 teaspoon bicarbonate of soda
1 teaspoon cracked black pepper
1 teaspoon salt
4 zucchini, grated
1 cup parmesan or cheese of choice
1/4 cup vegetable oilMethod
Preheat the oven to 180°C and line your loaf tin with wax paper.
Grate the zucchini and place onto paper towel. Squeeze out as much water as you can.
Whisk together the eggs, add in the grated zucchini and stir well. Sift the flour and bicarbonate of soda into the eggs.
Add the vegetable oil, salt, cracked black pepper and parmesan.
Stir again.
Pour into the prepared tin and bake for 60 minutes until golden brown and a skewer comes out clean.This is so good grilled with poached eggs!!

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Pumpkin Pie Muffins

I have yet to find a shop here that sells pumpkin in a tin or jar, but actually on reflection I prefer using fresh pumpkin as there is nothing added and it only took 4 minutes in the microwave then a quick blitz and it was dome. Win win!Ingredients
425g pumpkin puree
220g plain flour
1 teaspoon bicarbonate of soda
100g caster sugar
100g light brown sugar
1/2 teaspoon salt
3 teaspoons ground cinnamon
2 teaspoons ground all spice
1 teaspoon ground nutmeg
1/2 cup vegetable oil
60ml milkCrumble topping
100g plain flour
50g caster sugar
50g light brown sugar
1 teaspoon ground cinnamon
1 teaspoon ground all spice
1 teaspoon ground nutmeg
90g butter, meltedMethod
Preheat the oven to 220°C and line your muffin tins wh paper cases.
Sift together the flour, bicarbonate of soda, salt nutmeg, all spice, cinnamon and sugars.
Into another bowl add the eggs, vegetable oil, milk and whisk together. Add the pumpkin puree and mix again.
Pour the wet mix into the dry and fold in until just combined.
Pour into the paper cases filling up 3/4 way to the top. Set aside.To make the crumble topping add the flour and sugars into a bowl, then add the spices. Whisk together then add the melted butter.
Mix to form clumps of dough then add to the top of the paper cases.
Bake for 7 minutes at 220°C then reduce to 180°C for 17 to 20 minutes, oven depending.
Once cooked they will be crispy on top and a skewer will come out clean.
Cool then sprinkle with icing sugar.

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Kinder Buenos Cheesecake

Ingredients
300ml thickened cream cream
500g cream cheese, room temperature
250g kinder buenos chocolate, melted and cooled
2 tsp vanilla extract
125g icing sugar
250g chocolate ripple biscuits
130g butter, melted
200g kinder buenos chocolate, chopped smallDecoration
Extra kinder buenos bars x 3
300ml whipped cream, soft peaksMethod
In a stand mixer add the icing sugar and cream cheese, beat on medium until smooth.
Add the melted kinder buenos and mix well, scraping down the sides of the bowl.
Change to the whisk attachment and pour in the 300ml of thickened cream , mix on medium until it thickens and holds it shape in a figure of 8 , it should be a mousse like consistency. Dont be tempted to speed up or the cream will split.Crush the biscuits in a food processor or with a rolling pin then add the melted butter and mix until well combined.
Pour into your cheesecake tin, one with a removeable bottom or sides is best for ease getting it out. Press into the edges and place in the fridge for 10 minutes.Add the chopped kinder buenos into the cheesecake mix and fold gently. Pour on top of the biscuit base and refrigerate over night.
Remove from the tin and decorate with more cream and chocolate.

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Red lentil Dahl with Gluten Free Flatbread

DahlIngredients
375g dried red lentils
1 x 800g tin diced tomatoes
1 medium onion, sliced
1 teaspoon cumin seeds
1 teaspoon yellow mustard seeds
1 teaspoon turmeric powder
1 teaspoon chilli powder
1 tablespoon vegetable oil
1 bunch fresh coriander, chopped finelyMethod
Rinse the lentils in cold water and strain in a colander, add to a large saucepan and cover which water. Bring to the boil then reduce the heat and simmer for 10 minutes. Strain, set aside.
In a frying pan on medium heat add the oil, cumin seeds, mustard seeds, chilli powder, turmeric and a pinch of salt, cook for 3 to 4 minutes until the mustard seeds begin to pop. Add the onion and sir well, cook until just soft.
Add the lentils to the frying pan wet the onion and spices and mix well.
Transfer everything back to the large saucepan and add the tinned tomatoes.
Simmer for 20 minutes until the lentils are soft but not mushy.
Continue to stir throughout adding half to a full cup (250ml) of water to prevent burning the lentils at the bottom of the saucepan. Add the coriander last minute and stir well.
The dahl should not be runny, just thick and stew like in consistency so you can mop it up with the flatbread.Flatbread
Makes 8Ingredients
1 3/4 cup gluten free flour
1 cup greek yoghurt
Pinch of salt
Chilli flakesMethod
Add the flour, salt and greek yoghurt into a large bowl, add the chilli flakes as desired.
Mix eh your hands until a ball of dough forms, then knead on a floured surface until smooth and elastic, this takes no time at all, a minute or so.
Divide into 8 equal pieces.
Add flour to the work surface and rolling pin and roll each flatbread out.
Dust of the excess flour then heat a clean frying pan on medium heat and add the flatbread.
Cook for a minute or two on each side until golden brown.Serve warm with the dahl.These freeze well if you make batches, I doubled the recipe then froze 8.Enjoy.

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Wholemeal Waffles

Ingredients
2 cups wholemeal flour
1 teaspoon baking powder
2 cups milk of choice (can use buttermilk, soy, almond etc)
2 tablespoon canola or avocado or olive or coconut oil
.5 teaspoon salt
2 teaspoon vanilla extract
2 large eggs
Berries
Greek yoghurt
100% Maple syrup

Method
Mix together the eggs, milk, oil and vanilla extract, whisk to combine.
Add the baking powder and flour and mix well.
Pour about a cup of the mix onto the waffle maker and cook as per instructions.

Add berries, top with greek yoghurt and drizzle with maple syrup.

These freeze really well if wrapped in cling film or airtight bags.
The mix can be thick depending on the flour used so add more milk if needed.

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Jam tarts

Ingredients
225g plain flour
50g icing sugar
125g butter
1 egg
Raspberry jamMethod
Add the chopped butter, flour and icing sugar into a food processor and pulse to resemble breadcrumb.
Add the egg and pulse again until a dough forms.
Cover in cling wrap and place in fridge for at least 30 minutes.
Use a little icing sugar on the work surface and rolling pin, then roll out and use a cookie cutter to form the size you want. These are mimi ones.
Line the muffin tin with the pastry until full, being sure to sit it all the way in to the edges.
Fill each one halfway with jam, around a 1/4 teaspoon.
Bake for 35 to 40 minutes on 180°C.