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Cheese Ball

These are great as a snack at home or a leaving party at work. Quick and simple but very versatile, so change up what you put in it and around the outside!

Ingredients

16oz (2 blocks cream cheese) room temperature

1 tsp dried chilli flakes

1/2 cup grated fresh parmesan

2 tsp garlic, crushed

10g fresh chopped chives

2 tsp dried oregano

1 tsp dried tarragon

2 tbsp light mayonnaise

Salt

Black peppert

Toasted pecan nuts 300g, blitzed to breadcrumb consistency (keep spare for next time)

Method

In a large bowl with an electric whisk mix everything together until combined and taste. Season as needed.

Scrape everything into cling wrap and roll into a ball shape. Leave in the fridge for as long as you can. 12 hours for this one.

Roll in the nuts a few times, pressing to coat and serve with crackers or crunchy veggies.

Delish!!

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Celebration Chocolate, Twix and Malteser Mud Cake

Ingredients

250g unsalted butter, chopped

200g 70% dark chocolate

2 cups light brown sugar

1 cup water

2 eggs, lightly beaten

1 cup self raising flour

1.5 cups plain flour

1/4 cup pure cocoa powder

White Chocolate and Milk Chocolate Ganache

200g Milk Chocolate

200g White Chocolate

1/3 cup thickened cream x 2

Decoration

12 mini Twix

Large bag maltesers, crushed. Leave a few whole and set aside.

Method

Preheat the oven to 180°C. Line 2 x 20cm cake tins with wax paper

In a large saucepan, melt the butter, sugar, dark chocolate and water together on medium heat. Stir to combine, the mixture will be smooth when combined. Remove from the heat and cool a little.

Sift the flours and cocoa together.

Add the eggs to the melted chocolate mixture and stir well to combine. Add the sifted dry ingredients and stir again until smooth.

Pour equal amounts into the prepared cake tins and bake for 30 to 40 minutes oven depending or until a skewer comes out clean and remove from the oven and leave to cool.

In 2 small pans, melt the chocolates and cream together. Whisk until smooth, place in 2 bowls and put in the fridge for an hour to thicken and cool.

Chop the twix bars into small pieces and crush the maltesers

Remove from cake tins, trim the tops so they are level.

Whisk the chocolate ganaches with an electric whisk in 2 separate bowls until thickened.

To assemble the cake, add the milk chocolate ganache into the centre of the cake, make a well in the centre and sprinkle some twix pieces and crushed maltesers.

Place the other cake on top, making sure it’s level.

Add the white chocolate ganache on top and add more twix and maltesers, dont be shy 😉.

Store in an airtight container in the fridge and remove at least an hour before eating so the cake comes to room temperature and is moist and soft.

Serve at room temperature.


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Granola bars

These are quick, easy and so versatile because you can swap what you put in them what you want. Makes 12 to 18 depending on how big you want them.Ingredients95g butter, melted1/3 cup runny honey plus 1 tablespoon3 cups rolled oats2 tablespoons light brown sugar2 tablespoons 100% maple syrup1/4 teaspoon salt1/2 cup dessicated coconut1/2 cup dried, unsweetened fruit, cranberries,cherries,blueberries and raisins1/2 cup almonds, chopped roughlyMethodLine a baking tray with wax paper and preheat the oven to 180°C.Melt together the butter, sugar, honey and maple syrup on medium heat in a large saucepan . Bring to the boil for 1 minute to make sure the sugar has dissolved and remove from the heat.Add the oats, dried fruits and nuts and stir really well for a few minutes to make sure everything is coated completely.Pour into the prepared tray, press flat with a rubber spatula ensuring you get right into the corners and it is even and flat.Bake for 25 to 30 minutes, oven depending then remove from the oven and leave to cool. Once cooled, cover and leave overnight in the fridge.Slice and wrap in wax paper, store in an airtight container.Delicious.

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Broccoli and Goats Cheese Frittata

Serves 4 large or 6 small portions

Ingredients

1 green chilli, sliced

8 large eggs

4 large egg whites

1 head of broccoli around 600g, chopped small

150g goats cheese

1 large onion, chopped

2 garlic cloves, grated

Parsley, chopped finely

Rapeseed oil

Method

Preheat the oven to 180°C

In a large ovenproof frying pan , add a splash of oil, the garlic, onions, and broccoli and fry on medium until softened a little, there should still be a little crunch to the broccoli.

Season with salt and pepper.

Mix the eggs and egg whites together and add a large handful of chopped parsley.

Pour over the broccoli mix and stir well to distribute the broccoli evenly.

Add the sliced chilli on top and the goats cheese.

Bake for 5 to 8 minutes until cooked through. Remove from the oven and leave to cool.

Serve warm with a green salad.

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Red Throated Emporer with Asparagus, Swede Carrot & Burnt Butter

Serves 4

Ingredients

125g salted butter

4 RTE fillets

12 to 15 asparagus spears

1kg carrots

3 medium swedes

Method

Peel and chop the carrots and swedes, boil until soft, drain well and mash together. If you have a potato ricer you can put it through that for lump free mash. Keep warm.

Steam the asparagus, keep warm.

Place the butter into a frying pan on medium heat and gently melt. Watch carefully and stir occasionally until it starts to change colour, reduce the heat to low and continue to watch it as the colour changes, first a deeper yellow and then light to dark brown. This takes 8 to 10 minutes, don’t rush it or leave it unattended.

Be careful not to burn it as it will become very bitter and unuseable. You want a deep colour but not a bitter butter 😆.

Once the butter is ready, add the RTE fillets and spoon the butter over the top continuing for 5 to 6 minutes (fillet size depending) until translucent and perfectly cooked.

Serve the swede and carrot onto a plate, add the asparagus spears around the edge and carefully add the RTE on top.

Spoon the burnt butter over the asparagus and the RTE and season with a little white pepper.

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Beef and Bacon Baked Potato

Ingredients

500g lean beef mince

300g back bacon, fat removed

2 medium white onions

4 large baking potatoes, washed

3 tsp minced garlic

250ml passage

3 tsp dried oregano

1 red chilli, chopped finely

Olive oil

Butter

Parmesan

Method

Preheat the oven to 200°C

Prick the potatoes with a fork and place into the oven to cook, between 60 and 90 minutes oven depending. They should be crispy outside and soft inside.

Meanwhile add a splash of olive oil to a deep frying pan and add the onion, chilli and garlic. Fry on medium until just cooked and translucent then increase the heat to high and add the minced beef and bacon. Fry for 10 to 15 minutes until all liquid has evaporated and the beef and bacon are browned and cooked.

Add the passata and oregano and cook for another minute. Season with salt and black pepper.

Remove the cooked potatoes add butter, then the beef and bacon mix on top.

Finish with a handful of parmesan.

Yum, quick and so easy.

Enjoy.

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Pork and Parsnip Tray Bake

Ingredients

4 pork loin chops, fat trimmed

6 parsnips, peeled and chopped

3 medium beetroot, peeled and chopped

1 bulb garlic, sliced in half through the middle

Grapeseed oil/olive oil

Bunch fresh sage leaves

3 red onion, cut each one into 8 wedges

2 tablespoons seeded mustard

Honey

Method

Preheat the oven to 180°C

Add the parsnips, beetroot, red onions and garlic into a deep baking tray.

Mix together 4 tablespoons of oil, seeded musyard and 3 tablespoons honey together. Pour over the vegetables and mix in using yous hands.

Place the pork chops on top and add the sage leaves. Season with salt and pepper and drizzle a tablespoon of honey on top of each loin chop.

Bake for 50 to 60 minutes turning the chops and vegetables halfway through.

Serve with another drizzle of the tray juices.

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Flourless Chocolate and Pear Cake

Thanks to bbcgoodfood.com

Ingredients

85g butter

85g light brown sugar

100g vegan chocolate

3 eggs, separated

85g hazelnut meal

Tinned pear haves in juice

Method

Line a 25cm loose bottom cake tin with wax ppaper and set aside.

Preheat the oven to 180 °C

Place a large heatproof bowl on top of a pan of simmering hot water taking care the base of the bowl does not touch the water at all.

Add the butter and chocolate into the bowl and slowly melt together. Once melted, stir to combine then remove from the heat and set aside to cool for 5 minutes.

Meanwhile, add the sugar and egg yolks to a stand mixer and beat together until pale and fluffy.

Add the melted chocolate and butter mixture and the hazelnut meal. Mix gently to combine.

Lastly beat the eggs whites until they form soft peaks (not to much or it is hard to fold the mixture in) fold into the mix in two additions.

Pour into your prepared tin and arrange the pears on top.

Bake for 40 minutes, then remove from the ooven and leave to cool.

Serve with some soft mascarpone or sour cream ( these work beautifully as they cut through the richness of the cake)

You can use cream if you prefer 😋

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Ginger Cookie Sandwhiches with Lemon Mascarpone

Ingredients

100g unsalted butter

100g light brown sugar

50g golden caster sugar

25g black treacle

1 egg

1/4 tsp bicarbonate of soda

175g plain gluten free flour

2 tsp ground ginger

1/4 tsp ground black pepper

1/4 tsp ground cloves

1 tsp vanilla extract

For the filling

175g mascarpone

85g lemon curd

Method

In a stand mixer, mix together the butter and sugar until pale and fluffy.

Add the treacle and egg.

In a separate bowl sift the rest of the ingredients together then add to the butter mix and fold through until all combined.

Cover with cling wrap and place in the fridge for at least four hours.

Preheat the oven to 180°C and line a baking tray with wax paper. Bake for 15 minutes.

The original recipe advised to add a tsp of the mix and leave room for it to spread, but it is a wet mixture and hard to get them all the same, so I spread the mixture into a square around 3cm thick then baked it and cit the cookies out with a cookie cutter. This wworked better for me, but you can try the oother way and see how you go.

The first batch I did as a tsp each but then they spread out and I cut them with a cooker cutter anyway to even them up.

Once cooked, remove from the oven and allow to cool and harden a little on the baking tray before placing on a cooling rack.

For the filling, whisk together the mascarpone and lemon curd then pipe intothe middle of your biscuits. Add the top cookie and serve.

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Grilled Mackrel with Lime, Ginger and Garlic and Pretty Rice

Ingredients4 mackrel fillets2 tbsp soy sauce1 tbsp minced fresh ginger1 tbsp minced garlicSealable plastic bagPretty Rice1 large red capsicum, finely sliced12 spring onion, finely sliced2 cups jasmine rice, raw weight2 cups light coconut milk1.5 cups waterMethodPlace the soy sauce, garlic, lime zest and juice and ginger into the plastic bag and mix well.Add the mackrel fillets, shake to coat, seal the bag and leave in the fridge for at least one hour.Add the jasmine rice to a large pan with the coconut milk and water. Bring to the boil, then reduce to a low simmer for 10 minutes wwith a lid on. Turn off the heat and set aside.On a BBQ or under a hot grill, cook the fish uuntil just cooked 5 to 8 minutes size depending.Add the spring onion and capsicum to the rice using a fork, not a wooden spoon.Serve with fresh lemon or lime.

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Super Cake – Pecan, Almond and Maple – Pear – and Blueberry Youghurt Cakes

This one bowl cake recipe is a must in your collection. You can use fresh or frozen fruit and decide how much you want to add on top. Perfect.

Ingredients

11/2 cups caster sugar

2 cups self raising flour

1 cup vegetable oil

1 cup full fat natural greek yoghurt

2 large eggs

For the toppings shown

200g fresh blueberries

1 jar cooked pears in juice

200g pecan nuts

80g flaked almonds

30ml maple syrup (100%)

Method

Preheat the oven to 160°C.

Line your cake tins.

In a large bowl, mix together the eggs and caster sugar until combined.

Next add the vegetable oil and yoghurt and mix again.

Now add the self raising flour and fold it through.

Pour into your prepared cake tins.

Add your choice of fruit, choc chips, nuts or a combination of all 😍

Bake for 1 hour in the middle of your oven, or until a skewer comes out clean.

Leave to cool.

Serve.

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Oyster Beef and Broccoli Stirfry

Serves 4This is so easy and quick, great for a quick family dinner.Ingredients1kg rump steak, sliced fat removed650g broccolini, trimmed2 cloves garlic, minced8 tsp oyster sauce12 spring onions, sliced2 red chillies, sliced diagonally4 tsp olive oil2 tins water chestnut, sliced 400g80g chopped raw peanutsMethodAdd the oil to a large frying pan on high heat.Brown the steak in batches and set aside.Add the broccolini, garlic and water chestnut and stir fry quickly, add the chilli and spring onions.Add the oyster sauce, toss and add the chopped nuts.Serve

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Strawberry Breakfast Bagel

1/2 plain bagel

65g cream cheese, room temperature

50g strawberries, sliced

1 tsp vanilla extract

1 tsp lemon juice

10g mixed seeds

Method

Mix together the cream cheese and vanilla extract.

Toast the bagel.

Add the lemon juice to the sliced strawberries and mix to coat.

Spread the cream cheese mixture onto the bagel, add the strawberries.

Sprinkle over the seeds.

😋😋😋😋😋

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Protein Banana Bread

Ingredients60g oats65g brown sugar4 ripe bananas, medium sized 380g225g plain flour2 tsp baking powder1 1/2 tsp bicarbonate of sodaPinch of salt110g vanilla protein powder4 tsp mixed spice2 tsp vanilla extract4 large eggs1 egg white375g low fat sour creamMethodPreheat the oven to 180°C and line a loaf tin with baking paper.In a food processor, blitz the oats and brown sugar to a powder consistency.Pour into a large bowl with the flour, salt, bicarbonate of soda, baking powder, mixed spice and protein powder. Mix thoroughly and make a well in the centre.In a blender, mix the eggs, egg whites, sour cream and bananas until smooth.Pour over the dry ingredients and mix to combine.Pour into the prepared tray and bake for 1 hour.Leave to cool.This freezes really well. If you wanted to change it up you could use chocolate protein powder and add dark choc chips.Yum.

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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.