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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.

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Golden Gaytime Chocolate Brownies

Ingredients
250g dark chocolate, chopped
200g butter, unsalted
75g plain flour
35g cocoa powder
3 large eggs
180g dark brown sugar
150g choc chips (mixed or dark)
1 tin golden gaytime crumbs (optional)
2 tsp butterscotch essenceMethod
Heat the oven to 180°C and prepare your brownie tin by spraying with a little oil and lining with wax paper.
In a large bowl add the chocolate (250g) and butter together and melt in the microwave on 30 second bursts until melted. Mix well to combine . Set aside to cool a little.
Add the eggs, sugar and butterscotch essence and mix again. It will be smooth and silky.
Next add the flour and cocoa and gently fold until just combined. Don’t over mix.
Next add the choc chips and half the tin of golden gaytime crumbs if using. Mix until just combined.
Pour into your prepared tin and add the rest of the golden gaytime crumbs on top.
Bake for 25 minutes. Leave to cool in the tin, then slice and share. Great cold but even better if you heat for 10 seconds in the microwave before eating…

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Breakfast Bowls

These are quick and easy and can be made with huge amounts of variety. These ones are all made with greek yoghurt or cottage cheese but feel free to use your favourite.
The lemon curd and nut butter are homemade but again for ease and convenience buy them if it saves time.Ingredients
White chia seeds
Rolled oats
Strawberries
Blackberries
Raspberries
Blueberries
Lemon curd
Nut butter
Cacao nibs
Greek yoghurt
Granola
Cottage cheese
Pomegranate seeds

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Key Lime Pie (Townsville Limes due to no access to Key limes)😄

Ingredients
Juice and zest 5 large limes
1 tin sweetened condensed milk 395g
1 cup thickened cream
300ml thickened cream
4 large free range eggs
400g digestive biscuits
300g butter, melted
1/2 cup almond mealMethod
Preheat the oven to 160°C and line a loose bottomed cake tin wet wax paper. This tin is 26cm.
Blitz the biscuits until they resemble breadcrumbs and add the almond meal. Blitz again to combine and add the melted butter until it looks like wet sand. You may not need all the butter, it depends on the biscuit used.
Press the mixture into the base of your cake tin and work up the sides until even. Place in the fridge for 15 minutes.
Whisk together the 1 cup cream, eggs, zest, lime juice and condensed milk until well combined.
Pour over the biscuit base and bake for 60 minutes or until when you gently shake it, its set. Leave to cool in the oven when the door closed.
Once cooled completely whisk the 300ml cream to soft peaks and pipe on top.
Decorate with extra lime zest and pieces.

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Cream of Chicken and Vegetable soup

Ingredients
1 kg bag frozen peas, carrots and sweetcorn
2 medium white onions, finely chopped
2 chicken breasts, cooked then chopped small
3 to 4 tablespoons flour
1litre vegetable stock
600 ml milk
Salt and white pepper to taste
Grapeseed oilMethod
Add a splash of oil to a large saucepan and sautee the onions until soft and translucent.
Add the frozen peas, carrots and sweetcorn, then add the flour 1 tablespoon at a time. Stir well to combine and cook off the flour for a minute or two.
Add your stock and stir again, making sure there are no lumps of flour.
Once the soup thickens add the milk a little at a time until you reach a thick but pouring consistency. It will be smooth and easy to ladle. Add the chopped chicken.
Stir and serve with hot toast or croutons.
Yum 😍This recipe is a real family winner and is cooked in no time when using frozen veggies. If you prefer fresh it will just take a little longer. For added speed you could use a BBQ chicken instead or any leftovers roasted/poached chicken.

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Tortilla Mexican Cups

This is a very quick and easy recipe that can be used for any time of the day. Change it up by changing the dip and fillings. Yum.12 small corn tortillas
3 tubs guacamole dip
2 medium red onions, finely chopped
1 large red capsicum, finely chopped
Large tin sweetcorn or 2 fresh ones, cut off the stoke
1 tub sour cream
Ground smoked paprika
Fresh coriander, choppedPreheat the oven to 210°C
Spray a 12 hole muffin tin with oil.
Heat the tortillas for a minute in the microwave to soften so they bend easily.
Place each one into the muffin tray and ensuring no gap at the bottom. Bake until crispy, about 10 to 15 minutes. Cool.
Place the guacamole dip into the bottom of each one, then add the chopped onion, red capsicum and sweetcorn.
Top with a teaspoon of sour cream, a pinch of smoked paprika and then the chopped coriander.

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Lime and Coconut Bundt Cake

So I have a new airfryer and I have been making all sorts of things in it today. Fried eggs, pizza which took just 12 minutes and now cake!Ingredients
2 eggs
1 cup caster sugar
2 cups self-raising flour
1 cup greek yoghurt
1 cup vegetable oil
1 cup dessicated coconut
Zest 4 large limes
1 cup lime juice1 cup icing sugar
Extra lime juiceMethod
In a large bowl, whisk together the sugar and eggs.
Add the zest but save some for decoration.
Next add the greek yoghurt, vegetable oil, dessicated coconut and lime juice. Stir well to combine. Add the flour and mix again.
Pour into a greased bundt tin or whatever tin you choose.
Place the tin into the air fryer and cook as per instructions for your machine. This one took 25 minutes at 160°C.
Remove from the air fryer and cool in the bundt tin.Alternatively in the oven at 160°C for 50 to 60 minutes.To make the icing mix 1 cup icing sugar and a little lime juice at a time until you have the thicker pouring consistency.
Pour over the cake and decorate with the left over lime zest and some coconut.

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Mixed Mushroom Soup with Crispy Haloumi

Ingredients
500g sliced chestnut mushrooms
200g shitake mushrooms, chopped
x 1 tin 880g baby potatoes, chopped
1litre vegetable stock
150g haloumi cheese, cubed
Salt and pepper to taste
Cream
1 large onion, sliced
3 taps butterMethod
Melt the butter in a large saucepan and add the onions. Sautee until soft and translucent. Add the sliced chestnut mushrooms and cook for a few minutes until softened and browned.
Add the tinned potatoes and vegetable stock and heat through.
Fry the shitake mushrooms until crispy and drain on paper towel.
Add oil to the frying pan and add the haloumi. Fry until crispy and drain on kitchen paper .
Blitz auth a stick blender until smooth. Add salt and pepper to taste.
Serve with the crispy shitake and haloumi and a splash of cream.

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Maltesers Cheesecake

Ingredients
200g malted milk biscuits
85g icing sugar
750g cream cheese , room temperature
50g crushed maltesers
100g crushed maltesers
210g double cream, whipped to soft peaks
60g unsalted melted butter
20g malt powder (horlicks or any brand)
30g malt powder
180g milk chocolate, melted and cooled a little
Extra crushed maltesers for decoratingMethod
Line the base of a 20cm springform tin with wax paper. Spray with a Canola or olive oil spray to make the paper sit without moving.
Crush the biscuits and 20g malt powder until they look like breadcrumbs, then add the melted butter and whizz again to coat everything. The mix will look like wet sand.
Pour into your prepared tin and push down until even and flat. Place in the fridge whilst you make the filling.Add the cream cheese, malt powder, icing sugar and vanilla extract into a large bowl . Use an electric whisk to beat until smooth and combined.
Add the lightly whipped double cream and gently mix to combine on low speed.
Half the mixture into two bowls.
Add the 100g crushed maltesers into the first bowl and stir to combine.
Pour on top of the biscuit base and flatten using a palette knife. Clean the edges for a neater finish.
Add the melted chocolate into the other bowl and mix to combine.
Pour on the chocolate mix and again smooth with a palette knife and clean the edges .Decorate with more crushed maltesers and refrigerate overnight.

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Whipped Coffee

Makes 2Ingredients
2 tablespoons instant coffee
1 tablespoon sugar (I don’t like sweet coffee)
2 tablespoons boiled water
Ice
Milk of choiceMethod
Add the coffee, sugar and boiling water together, using an electric hand mixer, mix on high until the liquid becomes thick, changes colour and leaves a trail.
Add ice and milk to 2 glasses then add the foam on top.WOW 👍👍👍👊

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Beef Siverside in Coca Cola

1 joint beef silverside about 1kg
3 tins coca ColaSauce
Gravy flour
2 tsps dijon mustardMethod
Place the beef silverside in a deep oven proof pan with a lid.
Pour over the Coca cola, place on the lid and bake on 160°C for 5 to 6 hours or until it is cooked through and falls apart easily when a knife is inserted.
Remove from the pan and cover and cool.To make the sauce, add 6 tablespoons of gravy flour to the cola in the pan and whisk well over medium heat until the sauce thickens. Add more gravy flour if necessary.
Add the dijon mustard and whisk again.
Serve with your favourite veggies and mashed potatoes, try it with sweet potato or Swede mash. Yum!You can also do this with ginger beer instead of cola, also very delicious 😍

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Lentil and Bacon Soup

Hi all,I hopLentil and Bacon Soupe you are all taking care and staying at home. Today I made a lentil and bacon soup using things I had in my store cupboard.Ingredients
1 litre chicken or vegetable stock
1 litre water
Black pepper
2 cups red lentils
1 pkt smoked pork bones
2 medium onions
Olive oilMethod
Add 2 teaspoons olive oil to the pan.
Chop the onions small and cook for 5 minutes until the onions are translucent.
Add the pork bones and lentils. Stir well to combine.
Add salt and black pepper.
Add the stock and water.
Cook on medium heat for 40 to 50 minutes.
Remove the pork bones and take any meat off. Return it to the soup.
Serve with flatbread, heated for 1 minute and chopped into pieces.Delicious, easy.

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Vegetable Patties

1 x 400g tin beans (I used bertolli beans but you can use kidney, black bean, chick peas), drained
1/2 tin sweetcorn, drained
1 small bunch coriander, chopped with stems
1 tsp ground cumin
1/2 tsp ground coriander
1 tsp smoked paprika
1 tsp minced garlic
Zest of 1 lemon
2 to 3 tablespoons plain flour
Canola oil for shallow frying or oil spray for baking in the oven.Method
Mash the beans using a potato masher or fork and leave some big bits for texture.
Add in the herbs, spices, minced garlic, lemon zest and flour and mix.
Form into patties and place in the fridge to rest for at least 30 minutes covered. Separate each one with wax paper to avoid them sticking.
Shallow fry in canola oil or line a baking tray with wax paper and spray on each side with oil. Bake at 180 until golden and heated through.Have as a burger or with a salad or veggies.

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Lamb Kofta with Pickled Red Onion and Yoghurt and Garlic Dressing

Ingredients
500g lean lamb mince
2 tsp ground cumin
2 tsp paprika
1 tsp salt
1 tsp dried mint
1 tsp dried coriander
1 tsp harrisaMethod
Add the lamb mince and spices into a bowl and mix well with gloved hands.
Shape the kofta onto skewers and place in fridge to rest for 30 minutes.
Grill on the BBQ or in the oven until brown on the outside and slightly pink inside. Spray oil if you need to.Pickled Red Onion
Slice the onion, cover with white vinegar and store in an airtight container for up to a week.Flatbread
As per posted recipe

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Falafel

Ingredients
2 cups dried chick peas (no tins), soaked overnight in water
1 large white onion
1 large bunch coriander, stalks as well
1 large bunch parsley
2 tsp garlic, minced
1 green chilli, seeds removed
1 tsp ground black pepper
4 tablespoons chick peas flour
1 tsp ground cumin
1/2 tsp ground cardamom
1 tsp salt
1 tsp bicarbonate of soda
Canola or vegetable oil for fryingMethod
Soak the chick peas overnight then drain and rinse well.
Add all the ingredients into a food processor except the canola/veg oil.
Blitz to a wet sand consistency (add more chick peas flour if needed) It should be wet enough to mold but not soggy.
Place into a bowl, cover and leave in the fridge for an hour.
Roll into balls or form patties if preferred
Deep fry until golden and crispy
Serve with a salad or wrapped in your homemade flatbreads. Drizzle with your fav sauce.Sauce
1 cup greek yoghurt
Juice and zest of 1 lemon
1 tsp minced garlic
1/2 tsp salt
1/2 tsp black pepper

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Beef stew and Herb Dumplings

1.5kg beef, cubed (I used Blade and Brisket)
4 medium swede, cubed
6 large carrots, thickly sliced
1 tin sweetcorn, drained
2 cups plain flour, seasoned with salt and pepper
2 large onions, sliced
1litre beef stock
1kd potatoes, cut into large chunksDumplings
250g self raising flour
140g cold butter, cubed
Fresh basil , as much as you likeMethod
Season the flour in a large bowl and toss the cubed beef through it. Shake off the excess flour and add to the slow cooker. Discard the rest of the flour.
Add the chopped onions and pour the stock over the top. Stir to combine. Cook on high for 5 hours.
Add the potatoes, swede and carrots and reduce to medium heat to 5 to 6 hours or until the sauce has thickened and the vegetables ate cooked and softened. ( time is dependent on your slow cooker)To make the dumplings (suet free)
Sift the flour into a large bowl, add the cubed butter and rub together using your fingertips until it resembles breadcrumbs. Add the fresh basil and a tablespoon of water at a time until a ball of dough forms.
Pull enough dough off to form a ball (makes 8 to 10)
and place on top of the stew for about an hour.
Serve.
Comfort food at it’s best …..Yum!