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Coriander and Chilli Rice

I use the same method ALWAYS when I cook rice, it never fails EVER.The basic premise is 1 cup of rice to 1.5 cups of water. No matter the size of cup you are using as long as it is the same cup for both the rice and the water.
Add salt to the water (1 teaspoon)
Bring to the boil, then reduce to a simmer with a lid on for 15 minutes, then turn off the heat, leave the lid on and set aside.
When ready to use, get a metal fork and separate the grains.Add a large bunch of finely chopped coriander and 2 chillies finely chopped. Use the metal fork to mix through. Dont use a wooden spoon as it will just turn to mush.

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Vegan Brownies

Ingredients
1 cup oil (coconut or vegetable liquid form)
1 cup water
2 cups plain flour
3/4 cup cocoa powder
1 cup caster sugar
1/2 tsp salt
1 tsp baking powder
1 tsp vanilla extract
Vegan chocolate, choppedMethod
Preheat the oven to 175°C and line your tin with wax paper.
In a large bowl, sift together the flour, cocoa powder, baking powder, salt and sugar.
In a jug add together the oil and water and mix well. Add the vanilla extract
Pour into the dry ingredients and fold in until just combined. Dont over mix.
Pour into your prepared tin and add the chocolate on top.
Bake for 25 minutes.

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Speedy Fish Pie

Ingredients
1.5kg marinara mix
1 large cauliflower
1 litre milk
10 tsp cornflour
Salt and pepperMethod
Preheat the oven to 180°C
Pour the marinara mix into a deep oven proof dish
Steam the cauliflower until soft enough to mash, not soggy.
Heat the milk in a saucepan on medium, it should not be boiling.
Place the cornflour into a small dish and add some of the warm milk to make a runny paste. Add to the saucepan of warm milk and stir continuously with a whisk until it starts to thicken. Change to a rubber spatula and continue stirring as the sauce will thicken quickly as it cooks. Continue cooking for 4 to 5 minutes until the sauce has thickened enough then season with salt and pepper. Taste.
Pour over the marinara mix and stir in so all the fish is coated, it should not be runny.
Mash the cauliflower and spread over the top, season with pepper and a few little pieces of butter scattered on top.
Bake for 40 to 50 minutes.Notes
If your sauce is not thick enough, simply make a little more cornflour paste and add it to the milk in the saucepan, keep stirring though!You can add cheese on top or into the sauce if you like, or fresh herbs into the sauce, Dill and Parsley works well.

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Bliss balls

Recipe for the bliss balls10 medjool dates
200g macadam nuts
1 tsp salt flakes
250g jar 100% almond butter
1 tablespoon water
1/4 teaspoon coconut oil, liquid form
Dessicated coconut to roll inBlitz the macadamia nuts and dates together, then add the almond butter and salt flakes. Pulse until a dough forms then remove and form into teaspoon sized balls. Roll through the dessicayed coconut.N.B. if the dough is a little dry, add a little more water 😉
Change them up and roll in crushed nuts, cacao nibs or cocoa powder.

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Duck and Lychee Curry

There are so many different recipes for this dish, but suffice to say it is a Thai curry and this recipe is how I make it. It may not be the way it is done elsewhere, but in my house it’s a winner so it stays as it is.
I serve it with flatbread/naan rather than rice, but traditionally it is served over egg noodles.Again, it is great when you make your own curry paste and we all have our fav recipes but for speed and convenience just use a shop bought one if its easier, recipes are just guidelines to our own creativity 😍Ingredients
150g red thai curry paste (less if you prefer less heat)
2 tablespoons fish sauce
750ml chicken stock
1 whole duck, poached, all meat removed
2 tablespoons brown sugar
4 tablespoons lime juice
1 x 400ml coconut milk
1 x 550ml lychees
1 tin sliced water chestnuts
Canola oil
1 bunch fresh basil, chopped finely (thai basil if you can get it, normal basil if not)Method
Add 1 tablespoon canola oil to a wok or deep frying pan on medium heat.
Add the curry paste and stir well, cook gently for 5 minutes.
Add the coconut milk, fish sauce, sugar, and lime juice, stir again and cook on hight for 7 to 8 minutes.
Next add the chicken stock and simmer on high until the sauce reduces and thickens a little.
Add the lychees, water chestnuts and duck, stir to heat through gently.
Remove from the heat and add the chopped basil.
Serve.

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Chia and Coconut Bowls

Ingredients
30g rolled oats
35g vanilla or raspberry protein powder (optional)
25g white chia seeds
150ml low fat coconut milk
35g frozen raspberries
70g low fat greek yoghurt
20g flaked almondsMethod
Add the oats, chia seeds, protein powder into a large bowl, mix together.
Add the yoghurt and coconut milk and stir really well to combine.
Pour into an airtight container.
Blitz the raspberries into a smooth consistency and add to the top of the chia oat and coconut mix.
Scatter the almonds on top.
Place on the airtight lid and place into the fridge overnight.Great for meal prep as lasts well in the fridge for a week.

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Thai Mushroom and Chicken Soup

Ingredients
1kg sliced mushrooms
1 chicken stock cube
1 tin coconut milk
3 teaspoons lemongrass paste or 1 chopped lemongrass
1 long red chilli, diagonally sliced
500g chicken breast, thinly sliced
2 teaspoons ginger paste
1 bunch fresh coriander, chopped finely
6 spring onions, sliced diagonally
2 teaspoons dark soy sauce
Juice and zest of a large limeMethod
In a large saucepan, add a little oil and fry off the mushrooms until soft.
Add the lemongrass paste and ginger and half the coriander. Stir well. Add the coconut milk and stock cube, then add a litre of hot water. Stir well.
Bring to a steady simmer and add the lime juice and zest as well as half the chillie.
Add in the raw chicken breast and simmer gently until cooked through, about 10 minutes for this one.
Add the soy sauce.
Serve wet some chillie and spring onion and fresh coriander.
Delicious, quick and really good !!

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Snickers Cheesecake

Ingredients
500g cream cheese
300g sour cream
100g butter, melted
250g chocolate ripple biscuits
2 tsp powdered gelatine
1 tablespoon boiling water
200g dark chocolate, melted, cooled a little
3 snickers bars, chopped
1 snicker bar for decoration
1/2 cup salted peanuts
1/2 cup caster sugar
1/2 cup light brown sugarPrepare your tin by lining the bottom with wax paper and spray the inside edges with oil spray to avoid the cheesecake sticking.Praline
Melt the caster sugar in a pan on low heat, stir occasionally until all the sugar has melted and turned a golden brown colour.
Pour over the peanuts and leave to set hard.In a food processor add the chocolate ripple biscuits and pulse to a sand like texture. Keep pulsing as you add the melted butter.
Pour into a prepared tin and press down to flatten.
Place into the fridge.Add the cream cheese and sour cream to a stand mixer and beat together until smooth. Add the brown sugar and melted chocolate, mix until well combined, scraping down the sides to make sure all is well mixed.
Add the gelatine to the boiling water and stir quickly until dissolved. Add to the cream cheese mixture and beat again to mix in well.
Pour half the mixture on top of the biscuit base, add half the caramel and swirl through with a skewer. Add half the chopped snickers and then the rest of the cream cheese mixture, caramel and the rest of the chopped snickers.
Tap the tin onto the work surface to remove any air bubbles.
Place into the fridge overnight to set.
Just before serving, remove from the tin and decorate with the last snickers bar and the cracked praline.Delicious!!!!

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Mini Minced Beef, Onion and Mashed Potato Pies

I love shepherds pie on a cold day, especially with fluffy chive mashed potatoes on top. I made one and had left over mashed potatoes and some of the beef and onion filling, so rather than waste or freeze it, I made pies. Quick, easy and delicious, a great way to use leftovers.250g plain flour
125g butter
1 egg + 1 tablespoon of cold water
Pinch salt
1 egg, whisked
Mashed potatoes, cold
Beef and onion mix, coldMethod
Preheat the oven to 180°C.
Spray your muffin tin with oil.
To make the shortcrust pastry, add the flour, salt and butter into a food processor and pulse to resemble breadcrumbs.
Mix the egg together with the tablespoon of cold water and add to the processor with the motor running.
Pulse until a ball of dough forms.Lightly flour the work surface and roll out the pastry. Use a cookie cutter to cut out 12 circles that are a little bigger than the muffin tin holes.
Add each circle of pastry into the tin and press down gently.
Place in the fridge to rest for 45 minutes.
Re roll the remaining pastry and cut out 12 lids.
Once the pastry has rested, remove from the fridge and add in the minced beef filling, 3/4 of the way up or leaving enough room for the potato layer.
Add the potato on top and smooth out.
Next add some of the beaten egg around the edges using a pastry brush, add the lid and pinch to seal the edges.
Brush the top with more egg wash and add some salt and cracked pepper.
Bake for 45 to 50 minutes, or until the pastry is golden brown and cooked. No soggy bottoms. 😋👍

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Leek and Mushroom Quiche

Ingredients
500g sliced mushrooms
2 leeks, sliced and cleaned
5 eggs
300ml milk
Olive oilPastry
250g plain flour
125g salted butter
1 whole egg mixed with 1 tablespoon cold waterMethod
Preheat oven to 180°C
To make the pastry into a food processor add the flour, cold butter and a pinch of salt.
Pulse until it resembles breadcrumbs. With the motor running add the egg/water mix and pulse until a dough ball forms.
Roll out the pastry and place into your quiche tin, remove excess overhand of pastry and place into the fridge to rest for at least 30 minutes.
Heat the oil and fry off the mushrooms and leeks until all the moisture disappears, season. Set aside.
Mix together the eggs and milk until well combined.
Pour the mushrooms and leek mixture into the rested quiche tin and pour the egg and milk mixture on top.
Bake for 45 to 50 minutes until the pastry is golden brown and the egg is cooked through and will bounce back when pressed.

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Roasted Tomato and Bacon Soup

Ingredients
2 litres vegetable stock
500ml passata
1 ham hock
8 slices short cut bacon, fat removed, cooked and cooled
1 kg tomatoes
2 bulbs garlic, halved, skin on
2 red chillies, slice lengthways
3 white onions, halved
Grapeseed oil
Salt flakes
Ground black pepperMethod
In a large saucepan add the stock and ham hock. Bring to the boil and simmer on medium until the meat comes away from the bone easily. Remove from the stock and leave to cool until you can separate the fat from the meat. Chop into small bitesize pieces. Set aside.
Preheat the oven to 180°C and add the tomatoes, onions, garlic and chillies to a baking tray and drizzle with oil, salt flakes and pepper. Bake for 60 minutes until soft and cooked through.
Add the cooked veggies into the stock and add the passage. Blend until smooth. Add the cooled, chopped ham. Season to taste.
Place the cooked bacon slices into a processor and blitz to make bacon sprinkles.
Serve this soup, nice and hot with a good handful of the bacon sprinkles on top.

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Pumpkin and Lychee Curry

Ingredients
1/4 pumpkin, cubed
1 litre vegan stock
150g red curry paste
1 x 550g tin lychees, drained
1 x 250g tin, sliced water chestnuts, drained
1 x 400ml coconut milk
2 red capsicum, cubed
Fresh thai basil
Veg oil
1 tablespoon brown sugar
Zest and juice x 2 limesMethod
Into a wok, add a tablespoon of vegetable oil then add the red thai curry paste. Cook on medium heat for 5 minutes.
Add the coconut milk and vegan stock, stir well.
Add the pumpkin and cook on medium heat until it is cooked through, but not soggy, it will be soft but hold its shape.
Add the sugar, lime juice and zest. Stir again.
Increase the heat to reduce the sauce by about a third, not too much as you want lots of sauce to dip into.
Add the red capsicum, lychees and water chestnuts. Add thai basil to serve.
Serve with roti or rice.

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Duck Pancakes

Serves 4Ingredients
x 1 poached and shredded duck
x 6 baby cucumbers, finely sliced
x 8 spring onions, finely sliced
Hoisin sauce
200g plain flour
1/2 tsp salt
160ml boiling waterMethod
In a large heatproof bowl add the flour and salt and mix well. Make a well in the centre and pour in the boiling water.
Use a rubber spatula or wooden spoon to bring the dough together just until it has cooled enough to get your hands in there to mix it.
Once it forms a ball of dough, lightly sprinkle a clean surface with flour, place the dough on top and knead for 6 to 8 minutes until the dough is smooth and soft.
Place into a clean bowl, cover with cling wrap and leave for at least one hour to rest.
Divive Into 12 equal pieces and roll into balls. Flatten each disc (12).
Brush 6 of the 12 discs with oil, making sure you coat the sides too. Just enough to leave a film.
Add the remaining 6 discs on top to make a double layer.
Now sprinkle a little more flour onto the surface and roll into a round pancake shape. You will have 6 pancakes at this stage.
In a dry fry pan on medium heat, place in a pancake just for a minute or so on each side, air bubbles will be evident, this is what you want.They only need a little light brown colour any more and they will be over cooked. Once both sides are done, remove and place onto foil to keep warm. This is where it gets clever! Look along the pancake and you will see the seam where you rolled them together, simply separate them to make 2 pancakes. Continue with the other 5.Serve with the hoisin sauce, cucumber and spring onions.

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Freezer Fruit Crumble (with a twist)

Ingredients
Frozen fruit, I had cherries, pineapple, bananas, pink dragon fruit, and mango
Thick custard, can be homemade or store bought, this is all about convenience and using what ingredients you have 🙂Topping
2 cups plain flour
1 cup shredded coconut
1 cup oats
1 cup flaked almonds
150g butter, cold and cubed
1 cup light brown sugarMethod
Drain all the frozen fruit and defrost in a collander to remove excess liquid.
Place the fruit in the baking tray, a nice deep one as this recipe uses lots of the crumble topping!
Here is the twist….
Add the cooled thick custard on top of the fruit!
Make the topping by rubbing together the flour, butter and sugar to resemble fine breadcrumbs, then add in the coconut, almonds and oats.
Mix well to form a damp sand type of consistency.
When you squeeze it little rocks of crumble form, delicious.
Spread on top of the crumble and bake for 45 minutes at 180°C or until crunchy and golden brown.
Serve with vanilla icecream, more custard or on its own.Give it a try, its seriously good 😃

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Tandoori Prawns with Pilau Rice and Raita

It is very satisfying looking in the freezer and trying to decide what to make with what’s been forgotten about.I love to make my own sauces and pastes and I enjoy the trial and error, but for ease for this recipe you can just buy one as there are some really great ones out there.The recipe for the Pilau Rice is already posted on cookeatyumtsv, just use the search button.Ingredients
1kg banana prawns, peeled and deveined
Pilau rice
Roti
1/2 jar tandoori paste
500g natural yoghurt
10g chopped fresh mint
10g chopped fresh coriander
2 tsp ground cumin
Squeeze of lemon
Milk to reach thick pouring consistencyMethod
Wash the prawns and dry with paper towel.
Wear a pair of food prep gloves and generously coat each prawn in the tandoori paste.
Cover in cling film and leave in the fridge for an hour.
I grilled these prawns with a little spray of oil but you can BBQ them if you prefer.To make the raita simply mix the yoghurt, cumin, coriander and mint. Add a squeeze of lemon juice and a pinch of salt. Add just enough milk to create a thick but pouring consistency.Now put it all together and enjoy.Amazing what you can do with some rice, frozen prawns, and a little imagination.
Roti, prawns and pilau were all in the freezer and just needed to be put together 😋

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Cheats Cheese Straws

I love making my own pastry and generally if making puff pastry I make 3 or 4 lots at the same time and freeze them, so I always have some ready to go.
These are made with shop bought frozen sheets and take no time at all. You can switch them up and add bacon bits or leave out everything and just use cheese. Either way, they are a crowd pleaser.Ingredients4 sheets frozen puff pastry
350g grated vintage cheddar
Salt flakes
Ground black pepper
Caramelised onion chutney (optional)
Vegemite (optional)Method
Take one sheet of pastry and if using spread a thin layer of vegemite or caramelised onion chutney. Top with a layer of cheese and black pepper.
Fold in half and use a rolling pin to press them together.
Add another layer of cheese on top and roll into the pastry again with the rolling pin.
Cut into thin slices and twist each one. Place onto a baking tray lined with wax paper and repeat until all are finished.
Brush with beaten egg and sprinkle with a little salt flakes.
Bake at 190°C for about 25 minutes, until golden and crispy.
Cool if you can wait that long.

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Quick Jam and Coconut Slice

Another quick and easy way to use leftover frozen puff pastry sheets.Ingredients
3 sheets frozen puff pastry
Shredded coconut
Jam of choice
1 egg, beatenMethodPreheat oven to 190°C and line a baking tray with wax paper.Take one sheet of pastry and place on to the prepared baking tray, brush the top with beaten egg. Add a second sheet on top then use a fork to seal the edges together.
Spread the jam across the top about half a jar, too much will spill out, and add as much coconut as you like. Brush beaten egg around the edges.
Place the final sheet of pastry on top, and seal the edges again with a fork.
Brush the top with beaten egg and sprinkle a little coconut or sugar.
Bake for 30 minutes or until golden and crispy.
Serve cold on its own as a sweet treat or warm wet custard or icecream .

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Cheese and Cracked Pepper Pasta

Ingredients
Fettucini (or pasta of choice)
300g parmesan cheese, grated
Cracked black pepper, as much as you love 😍Method
Cook the pasta as per packet instructions and drain but, reserve 1 cup (250ml) of pasta water.
Place the drained pasta back in the pan, add the reserved hot pasta water and parmesan cheese and stir well. The water and cheese come together to make a beautiful silky sauce.
Crack in the black pepper and stir again.
Serve with more heated or shaved partisan.Quick, easy, ridiculously good.

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Caramel Pavlova

Ingredients
6 egg whites
300g brown sugar
1 tablespoon cornflour
3 teaspoons white vinegar
2 teaspoons butterscotch essence600ml thickened cream
200ml unsweetened condensed milk + extra to decorate
Chocolate to decorate
Chocolate glazeMethod
Preheat the oven to 210 °C
Prepare a baking tray by lining with wax paper.
In a stand mixer add the egg whites, sugar, butterscotch essence and vinegar and whisk until you have stiff peaks and all the sugar has desolved.
Add the cornflour and mix again.
Place onto the prepared baking tray and form a circular shape.
Place into the oven immediately reduce the temperature to 100°C and bake for 2 .5 hours. Do not open the door and leave to cool in the oven with the door closed.
Once cooled, in a bowl add the cream and condensed milk and whisk together to form stiff peaks.
Spoon into the centre of the pavlova.
Use the remainder of the condensed milk to drizzle over the top of the cream, repeat with the chocolate glaze.
Grate chocolate on top and serve.
This is a real crowd pleaser and looks fabulous!

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Lemon and Poppy Seed Muffins

Ingredients
2 cups plain flour
1/2 cup raw sugar
3 tablespoons poppy seeds
Zest 2 large lemons
Juice 1 lemon
1/3 cup vegetable oil
1 cup milk (250ml)
1 egg
Icing sugar
Lemon juice/zest
RaspberriesMethod
Preheat the oven to 180°C, line your muffin tins with paper cases.
Mix together the milk, oil and egg and lemon juice and set aside.
In a mixing bowl sift the flour and sugar then add the poppy seeds and lemon zest.
Add the milk mixture to the dry ingredients and gently fold in until just combined. Dont over mix.
Spoon into the paper cases about 3/4 full and bake for 23 to 25 minutes (oven depending)until they spring back when pressed on top.
Leave to cool.Icing
I never weigh this part of the process to be honest. Place your icing sugar into a bowl and slowly add fresh lemon juice a little at a time, stirring to check consistency. You want it to pour but be thick enough to sit on the cake. You can always make more if you run short. I doubled the recipe so made 2 lots.
Add lemon zest and a fresh raspberry to decorate.