Recipe - Coconut And Pepita Chocolate Rounds

Ingredients

• 400g dark (70%) chocolate, chopped
• 1 cup (90g) desiccated coconut
• 1 tbs coconut oil
• 1/2 cup (75g) pumpkin seeds (pepitas), plus extra to garnish
• 1/2 cup (80g) sunflower seeds, plus extra to garnish
• 1/2 cup (75g) dried currants
• Sea salt flakes, to garnish

Method

1. Place chocolate in a heatproof bowl set over a saucepan of gently simmering water (don’t let bowl touch water) and stir occasionally until melted. Add remaining ingredients except salt and stir to combine. Set aside for 2 minutes to set slightly, then stir again. The mixture should be textured and rough; add more coconut for a chunkier consistency if needed.
2. Place tablespoons of chocolate mixture on 2 baking paper-lined baking trays and shape into rough 4cm rounds with the back of a spoon. Sprinkle over the sea salt and extra pumpkin and sunflower seeds, then chill for 1 hour or until firm.

Source

Recipe - Olive Oil Lemon Drizzle Cake

Ingredients

• 21/2 cups (375g) self-raising flour, sifted
• 11/2 cups (330g) caster sugar
• Finely grated zest and juice of 1 lemon
• 3 eggs
• 1/2 cup (125ml) buttermilk
• 1/3 cup (80ml) extra virgin olive oil
• 1 vanilla bean, split, seeds scraped
• Lemon thyme sprigs (optional), to serve
• Lemon Glaze
• 1 cup (150g) pure icing sugar, sifted
• Juice of 1 lemon

Method

1. Preheat the oven to 180°C. Grease and line a 20cm springform cake pan with baking paper.
2. Combine flour, sugar and lemon zest in a bowl and set aside. Place eggs in a food processor, then, with the motor running, gradually add buttermilk, oil, vanilla seeds and lemon juice, whizzing until smooth.
3. Add the dry ingredients and pulse until just combined. Pour batter into pan and bake for 45 minutes or until golden and a skewer inserted into the centre comes out clean.
4. Allow to cool in pan, then transfer to a wire rack to cool completely. For lemon glaze, place icing sugar in a bowl and gradually stir through enough lemon juice until a smooth, runny icing.
5. Drizzle glaze over the cake and top with lemon thyme, if using, to serve.

Source

Recipe - Banana Fritters

Ingredients

• 2 very ripe large bananas
• 2 eggs
• 115 g Plain flour
• 1 tsp baking powder
• Pinch baking soda
• Pinch salt
• 60g sugar
• 1/2 teaspoon cinnamon 
• 50g coconut yogurt
• 1 tsp vanilla extract
• Frying oil
• Icing sugar (optional)

Method:

• Peel the bananas, cut into 3-4 cm pieces
• Mix eggs thoroughly
• Sift the flour with the baking powder, baking soda, salt, cinnamon (optional)
• Add the eggs to the dry ingredients
• Add the yogurt and mix to combine. 
• Add the sugar, cinnamon and vanilla and mix again
• In a saucepan or deep fryer, heat the oil
• Coat the banana pieces in the batter
• Cook each until they are golden
• Serve slightly cooled down, and if you like, sprinkled with icing sugar. 

Source

Recipe - Chicken marylands in coconut milk

This is just too easy!

Ingredients

• 4 chicken marylands
• 2 400g cans coconut milk
• 2 long red chillies, finely sliced
• 1 roughly chopped stem of lemongrass
• 6 to 8 cloves garlic, peeled and smashed
• 4 tablespoons fish sauce
• 40 g palm sugar
• juice of 2 limes
• 4 cm ginger peeled and quartered
• Sea salt and freshly ground black pepper
• To serve: coriander and lime wedges

Method

• In a baking tray, throw all ingredients in except the chicken and give it a quick stir. Place the chicken marylands in skin side up. Cook on 180 till cooked. Serve with coriander, lime and rice

Recipe - Spinach and golden raisin dip

How good is this sauce with ANY meat as an accompaniment?! Anything you'd add tzatziki to, try this. No reason it couldn't be a stand-alone dip actually!!!

Served 2 as a meat accompaniment

Ingredients

• 2 tbs golden raisins, roughly chopped, plus extra to serve
• 1 tbs olive oil
• 2 eschalots, finely chopped
• 1/4 tsp ground turmeric
• Pinch of saffron threads (omit if you don't have any)
• 160g thick natural yoghurt
• 60g English spinach leaves, blanched, finely chopped
• 1 tsp lemon juice

Method

1. Soak the golden raisins in warm water for 15 minutes, then drain and set aside.
2. Heat the oil in a heavy-based frypan over medium heat. Add the eschalots and cook, stirring, for 3-4 minutes until soft and translucent. Stir in the turmeric, saffron and golden raisins, and cook for a further 2-3 minutes until fragrant. Season. Remove from the heat and set aside to cool.
3. Transfer to a bowl with the yoghurt, spinach and lemon juice, and stir to combine. Season to taste, then top with extra golden raisins.

Source

• This is a tweaked version of http://www.delicious.com.au/recipes/zucchini-fritters-spinach-golden-raisin-dip/dab959df-192e-46c4-810e-901ba0061f10?current_section=recipes

Recipe - Raw Raspberry (or Cherry) Slice

Ingredients

• 1/2 cup (50g) raw cacao powder
• 1/4 cup (60ml) melted coconut oil, cooled
• 12 medjool dates, pitted
• 2 cups (300g) raw cashews

Filling

• 2/3 cup (50g) shredded coconut
• 3/4 cup (190ml) pure maple syrup (I cant stress enough the importance of pure vs flavoured syrup)
• 400g fresh or frozen raspberries (or cherries), thawed

METHOD

1. Line a 20cm square baking pan with enough baking paper to overlap two sides of the pan.
2. To make the base, place the cacao, oil, dates and 1 cup (150g) cashews in a high-speed blender and whiz to a coarse paste. Spread evenly into the prepared pan, then transfer to the freezer to firm up.
3. For the filling, place the coconut, maple syrup, raspberries and remaining 1 cup (150g) cashews in a clean high-speed blender and whiz to a smooth paste. Spread the mixture evenly over the chilled base, then return to the freezer to firm up.
4. Once set, remove the pan from the freezer, then, using the baking paper, lift the slice out of the pan. Using a hot knife, cut into 18 bars to serve. Keep frozen or refrigerated until ready to serve.

Inspired by: http://www.delicious.com.au/recipes/raw-raspberry-slice/8954ef03-2f85-4b94-84e9-8dd401058c9a?current_section=recipes

Recipe - Lentil and Eggplant Ragu

Preparation time:10 minutes 

Cooking time: 6 hours 20 minutes 

Serves: 6 

Ingredients:

• 2 tbsp extra virgin olive oil
• 1 brown onion, finally chopped
• 2 cloves garlic, minced
• 2 sticks celery, finely chopped
• 1 carrot, sliced into 1 centimetre thick rounds
• 1 eggplant, diced into 1 centimetre cubes
• 1 cup red wine
• 1/2 cup tomato paste
• 750 ml vegetable stock
• 375g pack whole green lentils, rinsed
• 400 g can chopped tomatoes
• 6 basil leaves, torn, plus extra to serve
• 1 fresh bay leaves
• 1 tbsp balsamic vinegar
• 1tbsp brown sugar
• Sea salt flakes and fresh ground black pepper to season
• Cooked penne to serve
• Shaved parmesan to serve

Method:

1. Heat oil in a large frying pan over a high heat.
2. Add onions, garlic, celery and carrot and cook, stirring occasionally, for 5 minutes or until lightly browned.
3. Add eggplant and cook for a further 5 minutes or until eggplant has softened slightly.
4. Stir in wine and tomato paste, then bring to the boil cook for 5 minutes or until wine has reduced by half Transfer mixture to the bowl of a 5L slow cooker and place in appliance.
5. Stir in 2 cups of water, stock, lentils, tomatoes, herbs, half of the vinegar and half of the sugar.
6. Cover with a lid and cook on low setting for 6 hrs stir in remaining vinegar and remaining sugar.
7. Season. Serve lentil and eggplant with cooked penne.
8. Scatter over shaved parmesan and extra basil leaves

Recipe - Slow Cooker Mild Malaysian Chicken Curry

Ingredients

• 2 brown onions, cut into thick wedges  
• 2 garlic cloves, crushed  
• 1 tbs finely grated ginger  
• 1 stem lemongrass, pale section only, finely chopped  
• 2 tsp ground turmeric  
• 1 tsp ground cumin  
• ½ tsp chilli powder  
• ½ tsp ground cardamom  
• 3 whole star anise  
• 2 cinnamon sticks or quills  
• 8  Chicken Thigh Fillets, halved  
• 400g can coconut milk  
• 1 tbs brown sugar  
• 1 tbs fish sauce 
• Thinly sliced red chilli, to serve  
• Coriander leaves, to serve 
• Lime wedges, to serve  

Method

1. Place the onion, garlic, ginger, lemongrass, turmeric, cumin, chilli powder, cardamom, star anise and cinnamon in a slow cooker. Place the chicken over the onion mixture. Pour over the coconut milk.
2. Cover and cook for 3-4 hours on high (or 6-7 hours on low) or until chicken is tender and sauce thickens slightly. Add the sugar and fish sauce. Stir to combine. Taste and season.
3. Sprinkle the curry with chilli and coriander. Serve with lime wedges

Source: https://coles.partica.online/coles-magazine/june-2016/slow-cooker-masterclass/malaysian-chicken-curry

Recipe - Sausage And Red Wine Pasta

 

Ingredients

• 20ml (1tbs) olive oil
• 400g Italian-style pork sausages
• 200ml dry red wine
• 2 tbs tomato paste
• 400g can diced tomatoes (or 400ml tomato passata)
• 1 tsp sugar
• 400g short pasta (such as cavatappi, fusilli or penne)
• 1 tbs fresh flat-leaf parsley or thyme leaves
• 2 tbs freshly grated parmesan

Method

1. Heat olive oil in a heavy-based frypan. Skin the sausages and pinch meat into the pan. Brown the meat well, breaking it up with a wooden spoon. Add the wine and allow it to bubble and reduce in volume by half , stirring well.
2. Add the tomato paste, diced tomatoes (or passata) and sugar. Add a pinch of sea salt and pepper and bring to the boil. Reduce heat to low and simmer for 20 minutes, stirring occasionally.
3. Cook pasta in plenty of boiling, salted water until tender but still firm to the bite (al dente). Drain, reserving a cupful of the cooking water. Toss the drained pasta in the sauce over medium heat, adding some cooking water, if necessary, to keep it saucy.
4. Serve the pasta on hot plates and scatter with the fresh parsley or thyme and grated parmesan, if desired.

http://www.delicious.com.au/recipes/sausage-red-wine-pasta/ec000dff-894f-42b0-a7be-3b22f1de1656?current_section=recipes

Recipe - Persian Love Cake

It’s still Bryan’s Birthday!!!

Ingredients

• 360 gm (3 cups) almond meal
• 145 gm (2/3 cup) raw sugar
• 145 gm (2/3 cup) brown sugar
• 120 gm unsalted butter, softened
• 2 eggs, lightly beaten
• 250 gm Greek-style yoghurt, plus extra to serve
• 1 tbsp freshly grated nutmeg
• 85 gm (1/2 cup) pistachios, coarsely chopped

Method

1. Preheat oven to 180C. Combine almond meal, sugars, butter and 1 tsp salt in a bowl, then rub with fingertips until coarse crumbs form. Spoon half the mixture into a lightly buttered and baking paper-lined 26cm-diameter springform pan, gently pressing to evenly cover base.
2. Add egg, yoghurt and nutmeg to remaining crumble mixture and beat with a wooden spoon until smooth and creamy. Pour over prepared base, smooth top, scatter pistachios around edge and bake until golden (30-35 minutes.) Cool completely in pan on a wire rack to room temperature, then serve with extra yoghurt. The cake will keep in an airtight container for up to a week.

Based off: http://www.gourmettraveller.com.au/recipes/recipe-search/fare-exchange/2008/8/persian-love-cake/

Recipe - Donna Hay's Pistachio, Raspberry And Ricotta Layer Cake

Ingredients

• 225g Unsalted Butter, Softened
• 1½ Cups (330g) Caster (Superfine) Sugar
• 2 Teaspoons Vanilla Extract
• 6 Eggs
• 2¼ Cups (335g) Self-Raising (Self-Rising) Flour, Sifted
• 2¼ Cups (270g) Almond Meal (Ground Almonds)
• ¾ Cup (180ml) Milk
• 1 Cup (125g) Fresh Raspberries
• ½ Cup (70g) Slivered Pistachios
• Ricotta Icing
• 3 Cups (720g) Fresh Ricotta
• ¾ Cup (120g) Icing (Confectioner’s) Sugar
• 1 Teaspoon Vanilla Extract

Method

1. Preheat oven to 160°C (325°F). Place the butter, caster sugar and vanilla in the bowl of an electric mixer and beat for 5–6 minutes or until pale and creamy. Scrape down the sides of the bowl and add the eggs, one at a time, beating well after each addition. Add the flour, almond meal and milk, and beat on low speed until just combined. Spoon the mixture into a lightly greased, 10cm deep, 20cm round cake tin, lined with non-stick baking paper. Cook for 1 hour 20 minutes–1 hour 25 minutes or until cooked when tested with a skewer. Allow to cool in the tin for 15 minutes before turning out onto a wire rack to cool completely.
2. To make the ricotta icing, place the ricotta, icing sugar and vanilla in a food processor and process until smooth. Refrigerate for 20 minutes or until lightly firm.
3. To assemble, trim the top of the cake and discard. Slice into 3 layers horizontally. Using an 18cm round plate as a guide, use a small knife to trim the edges of the cake and discard.
4. Place the raspberries in a small bowl and lightly crush with a fork. Add 1 cup of the ricotta icing and mix gently to combine. Place ⅓ cup of the pistachios into a small bowl, add 1 cup of the ricotta icing and mix to combine. Place the bottom layer of the cake on a cake stand and spread with the pistachio ricotta icing. Top with a layer of cake and spread with the raspberry ricotta icing. Top with the remaining layer of cake and spread over the remaining ricotta icing. Sprinkle with the remaining pistachios to serve. Serves 8–10.

Source: https://www.donnahay.com.au/recipes/desserts-and-baking/pistachio-raspberry-and-ricotta-layer-cake. You'll notice from the picture that I made some minor tweaks

Recipe - Spanikopita (Greek Spinach Pie)

This recipe is straight from the village, so it doesn't get any more authentic that this. Except, if you do what I today, and don't use filo but make it traditional pie style instead. Sorry to all the giagias out there :/

Ingredients:

• 2 bunches english spinach
• 1 bunch shallots
• 1 bunch dill
• 1 leek
• 300g fetta
• Poppy seeds
• ¼ cup parmesan cheese
• 3 eggs
• Salt
• ½ teaspoon grated nutmeg
• 1 tsp white pepper
• Olive oil
• filo pastry

Method

1. Pre-heat oven on high
2. Wash spinach and shallots and leek
3. Finely chop spinach and place in a large bowl (or sink) and sprinkle with 1 teaspoon of salt
4. Generously coat the bottom of a large pot with olive oil and heat to medium
5. Add chopped shallots and leek and allow to saute
6. Add dill
7. Stir to mix ingredients for 5 minutes
8. Take off stove and allow to cool (5 minutes)
9. Add spinach (ensure you squeee all excess water out)
10. Add crumbled fetta
11. Add almost the same quantity of parmesan cheese
12. Stir thoroughly to combine all ingredients
13. Add 3 eggs and stir
14. Add grated nutmeg and white epper and stir
15. Coat base of baking tray with a drile of olive oil then use pastry brush (if you have one … not essential) to distribute
16. Brush 2 sets of filo with oil and coat the bottom
17. Pour in the mixture
18. Cover with six sheets of filo (following the same pattern as the base)
19. Sprinkle with poppy seeds
20. Put in oven reducing the heat to just under 200 degrees

This will take approx an hour to cook, keep checking it and if the top is browning too quickly, cover with aluminium foil

Recipe – Easy, Healthy Ice cream alternate

On this occasion my ingredients were yogurt, raspberry, honey and just a couple of maltesers

The basic rules are:

1. For however many grams of yoghurt you use (which will probably be 300g or 500g) use the same amount of grams in frozen fruit.
2. Make sure the fruit is frozen otherwise it will negatively affect the texture and density.
3. Add 2 – 3 tbsp. of something sweet to counter the yogurt
4. Optional: Add something slightly sinful or a something garnishy e.g. mint

Method:

• Place all ingredients in food processor, mix until it’s at the consistency you like (I like chunks) then freeze

Recipe - Partially healthy Banana and rolled oat muffins

These are going on my top 5 muffin recipe list

Ingredients

• 2 cups (260g) wholemeal self-raising flour
•  1 teaspoon ground cinnamon
•  1/2 teaspoon bicarbonate of soda
•  1 cup (100g) rolled oats
•  1/2 cup (100g) brown sugar
•  2 eggs
•  3/4 cup (185g) plain low-fat yoghurt
•  1/4 cup (60ml) canola oil
•  2 bananas, mashed (250g)

Method

1. Preheat oven to 200°C. Line a 12 cup muffin pan with paper cases.
2. Sift flour, cinnamon and soda into a bowl. Empty the flour husks from the sifter back into the bowl along with the oats and brown sugar, and stir to combine.
3. Whisk eggs, yoghurt and oil together. Add banana and stir to combine. Pour into dry ingredients and mix together using a wooden spoon until just combined. Mixture may be lumpy and does not have to be evenly mixed.
4. Spoon mixture into paper cases. Bake for 20 minutes or until golden and cooked through. Cool for 5 minutes before transferring to a wire rack to cool completely.

Source: http://www.taste.com.au/recipes/13900/banana+and+rolled+oat+muffinsNice

Recipe - Pear & Raspberry Cake

Ingredients

• 3 ripe pears
• 20g butter
• 4 star anise
• 4 whole cloves
• Maple syrup or brown sugar
• 170 g caster sugar
• 230 ml milk
• Finely grated zest of 1 lemon
• 1 tsp vanilla
• 100 ml extra virgin olive oil
• 3 tsp Sambuca (optional; see Note)
• 2 eggs, lightly beaten
• 1⅓ cups (200 g) plain flour 
• ½ tsp bicarbonate of soda
• Punnet raspberries

Method

1. Preheat oven to 180C
2. Peel 3 pears, chop and map out how you plan to present them in your round or square cake tin so you know if you have enough
3. Add to baking tray: 20g butter along with the pears, star anise, cloves and a light drizzle or either maple syrup or brown sugar. Bake until pears just cooked through, shaking tray occasionally so the butter and spices touch all the pears to infuse at some stage
4. Add to saucepan: the sugar, milk and lemon zest. Cook over low heat and cook for 3–4 minutes, stirring regularly, until the sugar has dissolved. Do not let the milk come to the boil. Turn off the heat and stir in the vanilla, olive oil and liqueur (if using), then let the mixture cool for 5–10 minutes.
5. In a mixing bowl: add the beaten egg, flour and bicarbonate of soda and whisk to form a smooth batter. It's normal for the batter to be on the runny side.
6. Add pears and raspberries to the batter
7. Pour the batter over the top
8. Bake for 30–35 minutes or until pale golden and a skewer inserted into the middle of the cake comes out clean.
9. Cool in the tin for a few minutes, then turn out onto a wire rack and cool at room temperature for 1 hour before cutting.
10. Serve just as it is.

Note

• For an alcohol-free version, replace the liqueur with milk.
• Next time might do the pears on the stove top to caramelise them. The cake was delicious, just may have looked prettier with the pears caramelized.

Recipe - Accompaniment – Homemade tomato sauce (ketchup)

INGREDIENTS:

• 1 tbs olive oil
• 1 brown onion, thinly sliced
• 2 cloves garlic, crushed
• 2 tbs tomato paste
• 400ml passata
• 2 tbs red wine vinegar
• 1 tbs brown sugar

METHOD

• Heat oil in frying pan over medium heat. Cook onion and garlic until soft. Stir in tomato paste and cook for 1 minute. Stir in remaining ingredients. Season. Simmer on lowest heat, partially covered, stirring frequently, for about 30 minutes or until thickened, reduced and flavoursome. Cool.

Source: https://au.tv.yahoo.com/my-kitchen-rules/recipe/31206454/mamas-homemade-pies-with-peas-and-mash/#page1

Recipe - Chicken Pies with Peas and Mash

PIE

Ingredients

• 3 chicken thighs (375g), cut into 2cm pieces
• 2 tsp olive oil
• 1 small brown onion, finely chopped
• 1 leek, finely chopped
• 1 garlic clove, crushed
• 250ml dry white wine
• 2 tsp finely chopped thyme
• 2 tsp Dijon mustard
• 2 rashers bacon, chopped
• 4 tbs crème fraiche (I used ricotta)
• 1 tsp dijon mustard
• 2 sheets of puff pastry
• 1 Egg

Method

1. Preheat oven to 200C.
2. To make filling, toss the chicken with half the oil. Season.
3. Heat a frying pan over medium-high heat. Cook chicken in batches until lightly browned but not cooked through. Remove and set aside.
4. Reduce heat to low and add remaining oil. Add onion, leek, bacon and garlic. Cook, stirring occasionally, until soft but not coloured. Stir in wine and thyme. Simmer until reduced by half. Remove from heat. Stir in remaining ingredients.
5. Divide filling among bowls (see picture for type of bowls) and cover with a double layer of the defrosted puff pastry. Yes, you read right, you don't need to line the bowls with pastry. Cut a slit in the centre of the pastry and firmly seal around the edges. Brush with egg wash.
6. Bake for 30-40 minutes or until the pastry is golden brown.

PEAS

• Saute garlic and shallots in butter then add peas and chicken stock. When peas are cooked, remove and blend slightly.

MASH

• Potatoes, butter, cream

Recipe - Super easy pancakes

Ingredients

1. 1 3/4 cup milk
2. 2 eggs
3. 1 teaspoon vanilla essence
4. 2 cups self-raising flour
5. 1/4 cup caster sugar

Method

1. Whisk milk, eggs and vanilla together in a jug.
2. Sift flour into a large bowl. Stir in sugar.  Make a well in the centre.
3. Add milk mixture.
4. Whisk until just combined.
5. Heat a large non-stick frying pan over medium heat. Spray with baking spray.
6. Using 1/4 cup mixture per pancake, cook 2 pancakes for 2 minutes or until bubbles appear on surface.
7. Turn and cook for a further 1-2 minutes or until cooked through.
8. Transfer to a plate. Cover loosely with foil to keep warm.
9. Repeat with remaining mixture, spraying pan with cooking oil between batches.

Serves 2

Recipe – Red Wine and Quince sauce (Perfect for Steak)

Loved this sauce J It’s terrific for steak and chicken and I imagine switching the stock to chicken would make it equally as good for chicken and maybe even salmon? Not sure if a vegetable stock would do it any justice … really think fish stock isn’t an option. Anyway. That’s my thinking out loud!

Ingredients

• 100g quince paste
• 2 tablespoons red wine vinegar
• 1 tablespoons butter (this is a modification from original recipe)
• 1 teaspoon lemon juice
• 1/2 cup (125ml) red wine
• 1/2 cup (125ml) beef stock

Method

• Place half the paste in a microwave-safe bowl and microwave on medium for 15 seconds (alternatively, melt in a saucepan over low heat on stove).
• Stir in vinegar, butter and lemon juice. Season.
• Add wine, stock and remaining paste to pan, and simmer for 5 minutes until reduced and syrupy.

Source: http://www.delicious.com.au/recipes/steak-mash-quince-sauce-rocket-parmesan-salad/d719839b-2594-407a-a039-953c2930c8b7?current_section=recipes

Recipe - Healthy Banana Muffins using Coconut Flour

Ingredients

• 2 Eggs
• 2 bananas (ideally aged)
• ¼ cup coconut oil or butter (softened)
• ½ cup coconut flour
• ½ a cup oats (optional)
• 1 tsp baking soda
• 1 tsp vanilla
• Milk to thin (I find different types of coconut flour need different qty’s, so play it by ear. Guesstimate is ½ cup to ¾ of a cup)

Instructions

• Preheat oven to 180 C degrees
• Put all ingredients except the bananas, oats and in medium sized bowl
• Using electric whisk, mix until smooth and well incorporated.
• Slowly add in milk bit by bit, don't let it get runny at all. Batter will be somewhat thick.
• Roughly chop bananas and whisk them in
• Stir through oats
• Bake for at least 20 mins until lightly browned and set in middle.

Recipe - Carrot Dip

New party trick when making dips – have yogurt handy! Add as needed if the dip is too chunky. Did anyone else already know this? Maybe I was just slow on the uptake ….

Ingredients

• 1kg carrots, peeled, cut into 2cm pieces
• 2/3 cup (165ml) extra virgin olive oil
• 2 teaspoons harissa (see note)
• 1 teaspoon ground cumin
• Pinch ground ginger
• 2 garlic cloves, roughly chopped
• 2 tablespoons red wine vinegar

Method

• Preheat oven to 200°C. Line a baking tray with foil. In a pan, cover carrots with water and simmer over medium heat for 10 minutes until just tender. Transfer to the baking tray, drizzle with 2 tablespoons oil and roast for 20 minutes until browned. Cool, then whiz in a processor with harissa, spices, garlic and vinegar. Slowly add remaining oil and whiz until smooth. Season and serve

Source: http://www.delicious.com.au/recipes/carrot-dip/b93ccb91-8372-4c94-850d-066f6e22155e?current_section=recipes

Recipe - Potato Rosti as a side dish for dinner

I made this a little differently so I didn’t have to deal with moulding the rostis into circles and dealing with egg circles etc. Turned out wonderfully J

Serves 4

Ingredients

• 5 medium sized potatoes peeled and grated in a food processor or manually with grater
• 1 egg
• 3 tbsp. chopped chives
• 2 tbsp. plain flour
• 1/2 tsp baking powder
• Olive oil

Method

• Peel the potatoes then coarsely grate them in a food processor or by hand with a grater.
• Add a good pinch of salt, toss and scrunch it all together, then leave for 5 minutes.
• Squeeze handfuls of grated potato over a bowl to remove as much liquid as you can. Place the squeezed potato in a clean bowl.
• Add egg and chives, and sift over flour and baking powder. Mix until combined.
• Add good glug of olive oil.
• Season with pepper (no salt should be needed as add salted salt when first grating the potatoes).
• Place into bowl, cover with alfoil and and cook on 180 for first 30 minutes. Take off alfoil and cook through. When just done switch to grill function to brown the top, if it hasn’t browned already
• If, at any stage it looks a little dry, pop some globs of butter on top

Recipe - Mindlessly easy Hummus – from Jamie Oliver’s 15 minute meals

Care for a dip? I saw this hummus on Jamie Oliver’s 15 minute meals. Of course, being 15 minute meals means it’s about being quick and time saving options vs producing the best possible outcome (as, with any dish, time is needed). This wasn’t bad at all!!!

What i'll do differently next time:

• Chopping the herb separately and stirring it in as it was weird having a green dip. 
• Adding roasted garlic. 
• Then, I’d say it will be pretty darn good!

Ingredients

• Tin chick peas – drain liquid don’t rinse
• Tahini or peanut butter – heaped teaspoon (the peanut butter is Jamie’s idea not mine)
• Juice of one lemon
• Herbs – coriander mint or basil. About 2 tbsp. to start then adjust as needed
• Pinch cumin
• 2 or 3 heaped tbsp. of yogurt
• Season with salt and pepper to taste
• Chilli optional

Method

• Whiz all in food processor and make adjustments from there

Recipe - Gigantes with tomatoes and greens

Ingredients

• 500g dried gigantes beans or butter beans, soaked overnight
• 1 onion, chopped
• 2 garlic cloves, chopped
• 6 tbsp olive oil
• ½ tsp sweet paprika
• 1 tbsp tomato purée
• 1 x 400g tin chopped tomatoes
• 1 tsp salt
• freshly ground black pepper, to taste
• 350g/12oz chard or spinach, washed
• small handful fresh parsley, chopped
• small handful fresh mint, chopped

Method

1. Drain the beans, cover with fresh water and bring to the boil. Turn down to a simmer and cook for 1½-2 hours until the beans are just tender.
2. Gently soften the onion and garlic in 2 tablespoons of the olive oil for 5 minutes. When soft, stir in the paprika, tomato purée, chopped tomatoes, 100ml/3½fl oz water, salt and pepper.
3. Bring to the boil then reduce to a simmer and cook for 30 minutes. Stir in the chard and take off the heat.
4. Preheat the oven to 160C/140C
5. When the beans are cooked, drain them and mix with the tomato and chard sauce, adding a further 2 tablespoons of olive oil and the chopped herbs.
6. Transfer the beans to a casserole pan, drizzle with the remaining olive oil and bake for 35–40 minutes until the beans are tender and the sauce thickened and bubbling. Serve hot, warm or at room temperature.

N.B I took a shortcut and used 3 x 400g cans of cannellini beans. All that mean was starting at step 2 and adding the beans 5 mins after you add the tomatoes.

Source: http://www.bbc.co.uk/food/recipes/gigantes_with_tomatoes_47546

Recipe - Foosteeyeah (sesame and peanut slice) by Nouha Taouk

 This recipe is from Nouha Taouk’s Whispers from a Lebanese Kitchen

Ingredients

• Vegetable oil, for brushing
• 1 kilogram raw peanuts with no skin (you can use any nuts. I used almonds this time as you can see)
• 500 gram Sesame seeds
• 500 gram Honey
• 2 table spoon icing sugar

Method

• Preheat the oven to 160 degrees C
• Place the peanuts on two standard sized baking trays and roast for 15 – 20 mins.
• Keep an eye on them and toss as they need to be roasted on all sides
• Meanwhile toast the sesame seeds in a non-stick frying pan. Constantly stir until golden brown
• Place sesame seeds and peanuts in a large bowl
• Put the honey and icing sugar in a saucepan over low heat, stirring until melted and combined
• Increase the heat and bring to the boil. Cook until the mixture reaches 116C on a candy thermometer (or, softball stage).
• Pour the honey mixture over the nuts and seeds.
• Working quickly stir to combine then pour into a prepared (greased and lined) tray
• With the back of a spoon, press the top of the mixture to spread it out evenly.
• Set aside to cool for 2-3 hours
• Cut into squares and serve

Recipe - Pan Fried Snapper with Sautéed Mushrooms and Chickpeas

This is a recipe I would make for a dinner party, with a selection of sides of course. Again, easy and quick - just a great flavour combination that really shows off the fish. Serves 2

Ingredients

• 5 shallots - diced
• 2 cloves garlic - chopped
• Chilli to taste - chopped
• 400g chickpeas
• 400g mushrooms - chopped
• Bunch english spinach - chopped
• Juice of half a lemon
• Salt and pepper
• Olive oil
• Parsley
• 2 pieces of fish - your choice and seasoned with lemon, salt and pepper

Method

1. Heat oil and butter in a large pan. Add the shallots & garlic and sauté until starting to brown
2. Add the chickpeas and mushrooms and cook for a few minutes until the mushrooms start to soften
3. Add the spinach and cook till it wilts
4. Add the lemon juice, salt and pepper and take off when all ingredients are cooked through
5. Score the skin of the fish. Season with salt and pepper. In a pan, cook the fish skin side down for 1½ minutes before flipping over to briefly seal.
6. Serve the fish with the sautéed mushrooms and chickpeas and garnish with freshly chopped parsley.

Inspired by: http://everydaygourmet.tv/recipe/pan-fried-snapper-with-sauteed-mushrooms-and-chickpeas/

Recipe - Chilli Chutney Recipe

I only made half the suggested qty. This chutney is best suited to chicken or salmon in my opinion. 

Chilli Chutney Ingredients:

• 10 chopped red chillies (Cayenne or similar)
• 2 large onions
• 300ml of cider vinegar
• 100ml of water
• 1/2 teaspoon of garam masala
• 4 table spoons of light brown castor sugar
• 2 cooking apples
• 1 courgette
• 1 carrot
• 1 clove of garlic
• 2 bay leaves
• 1 tablespoon of crushed coriander seeds

Method:

1. Chop all of the ingredients (not the bay leaves!) and add to a deep pan and bring to the boil.
2. Lower the heat and simmer for about 1 1/2 hours until all the ingredients are soft and the mixture is a thick texture
3. Remove the bay leaves.
4. Place the chutney in clean steralized jars.
5. The longer you leave it in the jar before opening the greater the flavors become. Once opened store it in a fridge and consume within 6-8 weeks.

Sterilizing the Jars

• Remove the lids and wash the jars & lids in hot soapy water. Rinse well.
• Place the jars on a baking tray in the oven at 150 degrees celcius for 10 minutes or until completely dry.
• Place the lids in a bowl. Boil the kettle and pour the boiling water over the lids in the bowl. This prevents damaging any rubber/plastic seals in the lids. Remove from the water and dry with a clean towel.

 Source:

• http://www.thechilliking.com/chilli-chutney-recipe/

Recipe - Cantabrian Cheesecake with Brandied fruit

This recipe is a hybrid of Jamie Oliver’s Cantabrian Cheesecake and ‘About Food’s’ Brandied fruit.

The good news is the cheesecake (not the fruit) freezes really well! Found this out by accident (a significant accident at that – note to self to learn the difference between a freezer and fridge). If, for whatever reason, you decide to make it ahead and freeze it, allow at least 3 hours to defrost. The difference between one hour vs 3 is huge.

Cheesecake Ingredients

• 100g unsalted butter, softened
• 1 1/2 cups (330g) raw caster sugar
• 3 large eggs
• 1 vanilla bean, split, seeds scraped
• 300g ricotta cheese
• 2 cups (500ml) milk
• 1 1/4 cups (185g) plain flour
• Finely grated zest of 1 lemon (I only used half this qty)

Cheesecake Method

1. Preheat the oven to 180°C. Grease a 20cm springform cake pan and line the base with baking paper. Place pan on a baking tray.
2. Using electric beaters, beat the butter for 2 minutes or until pale. 
3. Add the sugar and beat until thick and pale. 
4. Beat in the eggs, 1 at a time, beating well after each addition. 
5. Stir through the vanilla seeds, ricotta, milk and a pinch of salt. 
6. Fold in flour and lemon zest. 
7. Pour into pan and bake on tray for 60 minutes or until golden and set but with a slight wobbly in the centre. Chill in the pan for 2 hours.

Brandied Fruit Ingredients (can make this ahead – we’re talking months!)

• 3 cups diced fruit of choice (cherries, blueberries, plums and peeled nectarines and peaches)
• 1.5 cups granulated sugar
• 1.5  cups firmly packed light brown sugar
• 1 cup (or more as necessary) good-quality brandy

Brandied Fruit Method

1. In a large bowl, combine fruit and sugars, tossing well. Cover and let macerate for 1 hour, tossing every 15 minutes.
2. Pour in brandy, making sure fruit is submerged. Cover and store in a cool place for at least one month ideally. Since the brandied fruit will only improve with age, let the flavors develop for more than one month. In saying this, I did this the day before making the cheesecake and it was great.

Sources:

• http://www.delicious.com.au/recipes/cantabrian-cheesecake/e731a2fc-b34f-4555-bc66-96cf67f2f7dc?current_section=recipes
• http://easteuropeanfood.about.com/od/crossculturaldesserts/r/brandiedfruit.htm

Recipe - Middle Eastern sticky lamb shank stew

I first found this recipe on http://www.cuisine.com.au/recipe/middle_eastern_sticky_lamb_shank_stew and in true me style, made some tweaks to it. I was a crowd pleaser indeed :)

Ingredients

• 1 brown onion
•  2 cloves garlic, finely chopped
•  2 celery stick
• 1 leek
•  2 carrots
•  400g jap pumpkin
• 1 parsnips
•  2 large potatoes
•  olive oil
•  4 medium lamb shanks
• 1 tbsp Garam Marsala
• 1 litres chicken stock
• 1/2 cup fresh coriander leaves

Note: If you don’t have Garmam Marsala, can use Baharat or this combination: or 1 tsp ground fennel, 1 tsp ground cumin, 1 stick cinnamon, 1 tbsp harissa (optional), pinch saffron

Method

•  Preheat slow cooker (or over to 180 if you don’t have one)
•  Chop onion, celery, carrot and leek into mediumsized dice.
• Heat 2 tablespoons olive oil in a heavybased casserole dish and brown lamb shanks on all sides.
• Remove and set aside.
• Add diced vegetables to the pan and cook over low heat for 5 minutes.
• Add the garlic and Garam Marsala and cook for a further minute.
• Return shanks to pan
• add stock and bring to the boil.
• Transfer the contents from the pan , and the remaining vegetables, into the slow cooker and cook for 5 hours until lamb meat is tender and falling off the bones.
• When cooked, remove the lamb from the slow cooker. When cool enough to handle, gently pull away the lamb meat from the shanks and break into large pieces. Discard the bones.
• To make thicken the sauce, strain the vegetables out and add the liquid to a large saucepan with some cornflour and bubble till the sauce thickens.
• Combine the lamb and vegetables, pour the sauce over, scatter over coriander and serve.
• Serve with Cous Cous, Rice or even thick pasta

Notes: this recipe can also be used with chicken drumsticks

Recipe - Date Chutney

Ingredients:

• 2 teaspoons vegetable oil
• 2 small shallots, minced
• 1/2 teaspoon brown mustard seeds
• 1 cup chopped pitted dates (4 ounces)
• 1/2 cup golden raisins
• 2 tablespoons light-brown sugar
• 1/4 cup cider vinegar
• Pinch of cayenne pepper
• 1 teaspoon coarse salt

Method:

1. In a medium saucepan, heat oil over medium-high. Add shallots and cook, stirring occasionally, until golden brown at edges, 3 minutes. 
2. Add mustard seeds and cook, stirring, until beginning to pop, 1 minute. 
3. Add remaining ingredients and 1/2 cup water; bring to a boil. 
4. Reduce to a simmer and cook until thickened, about 6 minutes. 
5. Let cool to room temperature before serving.

Notes:

• To store, refrigerate, up to 3 weeks
• Source: http://www.marthastewart.com/344289/date-chutney