Recipe - Easy Fetta Pea Dip

Method

• Add 1 cup cooked frozen peas to a food processor and blitz to puree
• Add the following extra ingredients:
• Small handful of mint (or dill)
• Block Danish feta
• Small amount of salt
• Splash of lemon juice
• Splash of olive oil
• Blitz again
• Serve with crackers

source

Recipe - Anchovy butter

Combine in a food processor:

• 250g unsalted butter, softened
• 1 tbs olive oil
• 2 garlic cloves, finely grated
• 3 anchovies in oil, drained, plus 1 tbs oil
• 2 tsp Dijon mustard
• 2 tbs baby capers, rinsed, drained
• 1/4 cup chopped basil leaves
• Juice of 1/2 lemon

Source

Recipe - Bliss Balls

Ingredients

• 24 fresh dates, pitted
• ½ cup (80g) almonds
• 1 tablespoon rice malt syrup
• 1 tablespoon coconut oil, melted
• 2 tablespoons raw cacao powder
• Pinch sea salt flakes
• ¼ cup (20g) lsa
• ¼ cup (20g) desiccated coconut, toasted

Method

• Place the dates, almonds, rice malt syrup, oil, cacao and salt in a food processor. Process for 2–3 minutes or until the nuts are finely chopped and the mixture comes together.
• Roll 2 teaspoons of the mixture into balls.
• Roll half the balls in LSA and the other half in the desiccated coconut. Refrigerate until ready to serve. 

Source

Recipe - Chimichurri Sauce

 Ingredients:

• 1/2 cup (125ml) olive oil, plus extra to brush
• 1/4 cup (60ml) red wine vinegar
• 1/3 cup chopped flat-leaf parsley leaves
• 1 bunch fresh oregano, leaves chopped
• 1/2 teaspoon dried crushed chillies
• 1 garlic clove, crushed

Method: 

• Simply put all ingredients into a food processor and whiz!

Recipe - Rocky Road

Serving size: Serves 8 or more

Cooking time: Less than 15 minutes

INGREDIENTS

• 400g Dark Chocolate
• 200g Milk Chocolate
• 3 large pieces Turkish delight chopped into small pieces
• 1 Cherry Ripe bars, chopped
• ½ bag marshmallows
• 1 scoop unsalted nuts of your choice (pistachio, roasted peanuts etc.)

METHOD

1. Line a tray with baking paper.
2. Combine and melt chocolate on low heat until smooth and runny.
3. Mix cherry ripe, Turkish delight, marshmallows and nuts into large bowl.
4. Once chocolate has melted, mix quickly with other ingredients.
5. Pour into prepared tray and place into fridge for approximately 20 minutes or until almost set.
6. Remove from fridge and cut into desired pieces then return to fridge to set.

Tip - Use Callebaut chocolate - it really is the best

Recipe - Warm Vegetable Salad

Ingredients

• 3 cups chopped vegetables of your choice – I used cauliflower, potato and pumpkin
• 1 Chickpeas, canned
• ½ red onion, sliced
• 1 Garlic clove, crushed
• 1 lemons
• 1 Flat-leaf parsley and mint
• 1 Spring onions
• Olive oil, extra-virgin
• 1 tbsp. Sherry vinegar
• Feta, diced

Method

• Preheat oven to 180C. 
• Spread vegetables, chickpeas, red onion & garlic on a large oven tray
• Sprinkle over half of the lemon’s rind
• Squeeze over all of the lemon’s juice
• Lightly drizzle olive oil over vegetables
• Season to taste Use hands to ensure all ingredients are mixed well
• Roast until golden and tender
• Combine parsley, mint, spring onion, sherry vinegar and mix through the vegetables
• Option to squeeze over additional lemon juice and/or olive oil
• Add feta
• Serve warm.

Recipe - Classic Bean Salad

Ingredients

• 400g can mixed beans, rinsed, drained
• 400g can cannellini or butter beans, rinsed, drained
• 3 celery stalks, halved lengthways, thinly sliced
• 1/2 cup chopped flat-leaf parsley leaves
• 1/2 red onion, finely chopped
• 1 tablespoon red wine vinegar
• 1 1/2 tablespoons olive oil

Method 

• Combine all ingredients Season with salt and pepper, then set aside.

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