Recipe - The Best Homemade Cinnamon (or Nutella) Rolls Ever

 

Servings 12

Prep Time 2 Hours

Cook Time 14 Minutes

Total Time 2 Hours 14 Minutes

 

INGREDIENTS

• Dough
• 1 cup warm milk
• 1 tablespoon instant dry yeast
• 2 tablespoons white granulated sugar
• 1 teaspoon salt
• 3 tablespoons salted butter softened
• 1 large egg
• 3 cups all-purpose flour

Filling

• 1/2 cup salted butter melted
• 1 cup brown sugar
• 2 tablespoons ground cinnamon

or, for the filling, just use nutella

INSTRUCTIONS

1. In the bowl of a stand mixer, combine warm milk, yeast, sugar, salt, butter, and eggs. Add in flour. Using a dough hook, turn the mixer on to a low speed.
2. Once the flour starts to incorporate into the dough, increase the speed to a medium range. Add more flour as necessary so that the dough pulls away from the sides of the bowl. The dough mixture should be tacky, but not stick to your hands. It should be soft. Add more or less flour until the dough reaches the desired consistency. The amount of flour you add in bread making is always an approximation and you should go by feel.
3. Transfer the dough to a lightly greased mixing bowl. Cover with a towel and let rise until double in size, about 1 hour.
4. Lightly grease a baking sheet. Punch down the dough and roll into a 12inch by 18inch rectangle.
5. Brush the dough with 1/2 cup melted butter. In a small bowl, combine the brown sugar and cinnamon. Sprinkle on top of the melted butter. Roll up tightly lengthwise so you have one long roll. Use plain dental floss or a sharp knife to cut the dough into 12 one-inch slices.
6. Place the slices onto a lightly 9x13 pan. Cover and let rise 30 to 45 minutes.
7. Preheat oven to 325 degrees. Bake the rolls for 14 minutes, or until just kissed with brown on top.
8. While the cinnamon rolls are baking, make the cream cheese glaze by using a hand mixer to whip together cream cheese and butter in a bowl until light and fluffy. Whip in powdered sugar and vanilla extract. Add enough milk to achieve a drizzle-like consistency.
9. Frost the rolls while still warm. Serve immediately or cool and store. Stays good for 4 to 5 days.

 

Source and make ahead instructions

Recipe - Roast Chicken

 

Ingredients

• 1 roasting chicken
• 2 tablespoons unsalted butter
• Salt and freshly ground black pepper
• 2 lemons, sliced
• 3 large cloves garlic, peeled
• 4 sprigs fresh thyme
• Twine
• Rosemary

Directions

1. Let chicken and 1 tablespoon butter stand at room temperature for 30 minutes. Preheat oven to 180 degrees.
2. Remove the giblets and excess fat from the chicken cavity. Rinse chicken inside and out under cold running water. Dry chicken thoroughly with paper towels. Sprinkle the cavity of the chicken liberally with salt and pepper and tuck the wing tips under the body.
3. Insert garlic cloves, thyme sprigs, and lemon into cavity.
4. Drizzle a little olive oil after rubbing the butter all over (not too much) and some chopped rosemary (also not to much) for added flavour
5. Place chicken in pan. Bring chicken legs forward, cross them, and tie together with twine.
6. Spread the softened butter over entire surface of chicken, and sprinkle liberally with salt and pepper.
7. Place in the oven, and roast until skin is deep golden brown and crisp and the juices run clear when pierced, about 1 1/2 hours. When chicken seems done, insert an instant-read thermometer into the breast, then the thigh. The breast temperature should read 180 degrees and the thigh 190 degrees.
8. Remove chicken from oven, and transfer to a cutting board. Let chicken stand 30 minutes so the juices settle.
9. Untie the legs, and remove and discard garlic, thyme, and lemon. Carve, and serve.

Recipe - Carrot Soup

Ingredients

• 30g unsalted butter
• 1 tablespoon olive oil
• 2 onions, finely chopped
• 2 garlic cloves, finely chopped
• 5 parsley or coriander roots
• 2 teaspoons ground coriander
• 1 teaspoon ground turmeric
• 3 teaspoons cumin seeds
• 1kg carrots, chopped
• 1L chicken stock

 

Method

1. Heat the butter and oil in a large saucepan over medium-low heat. Cook the onion and garlic, stirring, for 5-6 minutes until softened.
2. Add the parsley or coriander roots, ground coriander, turmeric and 2 teaspoons cumin seeds and cook, stirring, for 1-2 minutes until fragrant.
3. Add carrot, then cover and cook, stirring occasionally, for 10 minutes until starting to soften. Season, then add stock. Bring to the boil, then reduce heat to medium and simmer for 20 minutes or until the carrots are tender.
4. Cool slightly, then blend as much or as little as you like

Recipe - Cauliflower Soup

Ingredients

• 50 ml olive oil, plus extra to serve
• 50 gm butter, coarsely chopped
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 large Desiree potato, finely chopped
• 1 large cauliflower, trimmed into small florets
• 2L chicken stock
• 1 can butter beans
• 100 gm grated Gruyère

Method

• Heat oil and half the butter in a saucepan over medium heat, add onion, garlic and potato, cover, stir occasionally until onion is tender (5-7 minutes). Add cauliflower, beans and stock. Simmer over medium-high heat until potato and cauliflower are very tender (20-25 minutes). Purée as much or as little as you want, stir through  remaining butter, season to taste, add Parmesan cheese

Recipe - Cucumber and Raisin Salad

Ingredients

• Chopped cucumbers
• Fresh dill
• Golden raisins
• Lightly Roasted pine-nuts
• Lemon juice
• Olive oil
• Salt and pepper

Method

• Combine all ingredients together

Recipe - Cucumber and Feta Salad

Ingredients

• Cucumbers
• Chopped Parsley
• Feta (Marinated in herbs and oil. Or, use a lemon's juice and zest to make a dressing with olive oil, slat and pepper.)
• Chopped Walnuts

Method

• Combine all ingredients together

Recipe - Duck Ragu on Tagliatelle

Ingredients

• 4 duck marylands
• 1 large onion and 1 carrot, chopped
• 2 garlic cloves, crushed
• 1/4 cup (70g) tomato paste
• 1 tablespoon plain flour
• 2 cups (500ml) dry red wine
• 300ml chicken stock
• 2 bay leaves and 2 tablespoons thyme leaves
• Pared rind and juice of 1 orange
• 500g tagliatelle or any wide pasta
• 2 tablespoons chopped flat-leaf parsley

Method

1. Preheat the oven to 170°C.
2. Place a large flameproof casserole over medium heat. Add duck, skin-side down, and cook for 6 minutes, then turn and cook for a further 4 minutes. Remove duck and drain fat, leaving 2 tablespoons in the pan. Add the onion, carrot and garlic and cook, stirring, for 2-3 minutes. Add the tomato paste and cook for a further minute. Sprinkle with the flour and stir to combine. Add the wine, stock, herbs, rind and juice. Bring to the boil and season. Return the duck to the pan, cover and cook in the oven for 2 hours.
3. Remove the duck from sauce, skim as much residual fat from the surface as you can. Place casserole over medium heat. Simmer for 3-4 minutes until sauce has reduced slightly. When duck is cool enough to handle, discard skin and bones and shred meat. Return meat to casserole.
4. To serve, cook pasta in boiling salted water according to packet instructions, then drain. Return to the pan, add the sauce and toss to combine. Divide pasta among plates and serve sprinkled with parsley and grated parmesan.

Recipe - Lentil and Lemon Soup

Key info:

• Serves 4 – 6
• Prep time 20 mins
• Cooking Time 1 hour

Ingredients

• 2 diced celery stems
• 2 diced carrots
• ½ bunch english spinach
• 1 small yam or sweet potato or suede
• 1 onion
• 3 garlic cloves
• 1 potato
• 7 cups chicken or veg stock
• 3 tbsp lemon juice
• 1 cup (200g) green lentils, washed and drained
• 1 tbsp olive oil

Method

1. Sauté onion and garlic for 2 minutes, until soft
2. At 3-minute intervals add: celery, root vegetables, lentils
3. Add stock and bring to boil
4. Reduce heat to medium and simmer until lentils and vegetables are soft
5. Add english spinach until soft
6. Stir in lemon juice
7. Season to taste

Recipe - Other Meat Marinades

The following is for 1 kilo of meat:

Marinade 1 – A 3:2:1 ratio of wine:oil:soy

Ingredients:

• 1 cup wine. White wine or rose is best for all meat types.
• 1/2 cup olive oil
• ¼ cup tablespoons soy sauce
• 1/2 cup mixed fresh herbs, such as oregano, thyme, savory, sage, parsley, and rosemary, coarsely chopped. I like the combination of rosemary, thyme and parsley
• 4 garlic cloves
• 1 tsp lemon zest
• Freshly ground black pepper (don’t need salt as you’ve got the soy sauce)

Method: 

• Combine all ingredients. Pierce meat with a fork all over. Marinate in a large container or ziploc bag. Let marinate for up to 5 hours.

Marinade 2 – Great for chicken

Ingredients:

• 1/3 - 1/2 cup extra virgin olive oil depending on preference
• 3 tablespoons fresh lemon juice
• 3 tablespoons soy sauce
• 2 tablespoons balsamic vinegar
• 1/4 cup brown sugar
• 1 tablespoon worcestershire sauce
• 3 garlic cloves minced
• 1 1/2 teaspoon salt
• 1 teaspoon pepper
• Fresh parsley to garnish

Method: 

• Combine all ingredients. Pierce meat with a fork all over. Marinate in a large container or ziploc bag. Let marinate for up to 5 hours.

Marinade 3 – Jerk Marinade

Ingredients:

• 6 fresh bay leaves, coarsely torn
• 4 spring onions (including half the green parts), coarsely chopped
• 3 habanero chillies, coarsely chopped (see note)
• 1½ tbsp. coarsely chopped thyme
• 2 tsp ground allspice
• 2 tsp coarsely cracked black pepper
• ½ tsp each ground cinnamon and finely grated nutmeg
• 2 tbsp soy sauce
• 1 tbsp brown sugar
• Juice of 1 lime, plus wedges to serve
• 12 chicken drumsticks (there are 50 pictured

Method

• Pierce meat with a fork all over. Process bay leaves, spring onion, chilli, thyme, spices and 1 tsp sea salt in a food processor until finely chopped. Add soy, sugar and lime juice and process to combine. Rub paste all over chicken pieces, then refrigerate overnight in an airtight container to marinate. source

Marinade 4 - Maple and Bourbon Marinade for 2kg meat

1. 1/4 cup (60ml) maple syrup
2. 1/4 cup (60ml) bourbon or beef stock
3. 1/4 cup (55g) brown sugar
4. 1 tbs Coles Dijon Mustard
5. 1 tsp ground paprika
6. 1 tsp smoked paprika
7. 1 tsp dried oregano
8. 1 tsp garlic powder
9. 1 tsp onion powder

Recipe - Stir Fry Sauces

Stir Fry Sauce

• 1 tbsp chinese cooking wine or mirin
• 1 tbsp oyster sauce
• 1 tbsp soy sauce
• 1/2 tsp sesame oil
• 1/4 tsp white pepper

Recipe - French Onion Soup

Ingredients

• 2 white onions, thinly sliced
• 2 red onions, thinly sliced
• 1 leek
• 2 tablespoons olive oil
• (50 g) butter
• 2 cloves garlic, crushed
• ½ bunch fresh sage
• 2 litres good chicken stock
• option: 2 tablespoons Cognac
• salt and black pepper

For the croutons:

• French bread or baguettine, cut into 1 inch diagonal slices
• 1 tablespoon olive oil
• 1-2 cloves garlic, crushed 

To serve:

• 6 large or 12 small croutons (see above)
• 8 oz (225 g) Gruyère, grated

Croutons:

1. Drizzle the olive oil on to a large, solid baking-sheet, add the crushed garlic and then, using your hands, spread the oil and garlic all over the baking sheet.
2. Place the bread slices on top of the oil, and then turn over each one so that both sides have been lightly coated with the oil.
3. Bake them in the oven for 20-25 minutes till crispy and crunchy. 

Method

1. Pre-heat the oven to 180°C
2. In a large heavy-based saucepan (3.5 litres) capacity melt oil and butter
3. Add sage
4. Add the onions, leek and garlic
5. Add salt and pepper
6. Then reduce the heat to its lowest setting and leave the onions to carry on cooking very slowly for about 25 minutes, by which time the base of the pan will be covered with a rich, nut brown, caramelised film.
7.  Pour in the stock
8.  Simmer for 15 minutes

All this can be done in advance but, when you're ready to serve the soup, bring it back up to simmering point, taste to check for seasoning – and if it's extra-cold outside, add a couple of tablespoons of Cognac!

Ladle in the hot soup and top with the croutons, allowing them to float on the top of the soup.

Sprinkle the grated Gruyère thickly over the croutons and place the whole lot under the grill until the cheese is golden brown and bubbling.

Serve immediately

Serves 6

Recipe - Slow Cooker Chicken & Wild Rice Soup

Ingredients

• 6 cups (1.4 liters) unsalted chicken stock
• 2 cups (230g) onion, chopped
• 1 1/2 cups (190g) carrots, chopped
• 1 cup (124g) celery, chopped
• 1 1/4 cups (215g) uncooked wild rice
• 1 1/2 teaspoons kosher salt
• 1 teaspoon black pepper
• 8 ounces (227g) white mushrooms, sliced
• 3 garlic cloves, minced
• 2 pounds (907g) skinless, bone-in chicken breasts
• 5 thyme sprigs
• 2 bay leaves
• Chopped fresh parsley (optional garnish)

Directions

1. In a 6-quart slow cooker, stir together chicken stock, onion, carrots, celery, wild rice, salt, pepper, mushrooms and garlic. Nestle in the chicken, thyme and bay leaves. Cover and cook on low until chicken and wild rice are tender, about 7 hours.
2. Remove chicken from the slow cooker. Increase heat to high. Discard chicken bones and shred meat; set aside. Discard thyme sprigs and bay leaves.
3. Gently stir in chicken. Garnish with parsley, if desired.

Recipe - Tomato, Olive and Caper Accompaniment

Ingredients

• 2 tbsps.  olive oil, plus extra
• 2 tbsps.  lemon juice
• 500g diced tomatoes (cherry, roma, any really)
• 2 tbsps. rinsed Spanish olives (pits removed)
• 2 tbsps.  rinsed salted capers
• 2 tbsps.  chopped parsley
• Sea salt and freshly ground black pepper

Method

1. Preheat oven to 160°C. Place tomatoes, cut-side up, on a baking paper-lined baking tray. Coat them in the lemon juice and olive oil. Season with sea salt and freshly ground black pepper. Roast for 7-8 minutes until softened. Cool to room temperature.
2. Combine cooled tomatoes, olives, capers, parsley and some of the juice from cooking as a dressing
3. Sprinkle over a little bit of uncooked olive oil
4. Serve as a great accompaniment to fish or maybe even chicken?