Recipe - Slow Cooker Black Bean and Sweet Potato Chilli

Ingredients

• 1 tbs olive oil
• 1 brown onion, finely chopped
• 2 garlic cloves, crushed
• 1 tsp ground coriander
• 1 tbs ground cumin
• 1/2 tsp chipotle Tabasco sauce
• 2 x 400g cans black beans, rinsed, drained
• 400g can diced tomatoes
• 300g can corn kernels, drained
• 1 cup (250ml) vegetable stock
• 600g gold sweet potato, peeled, cut into 3cm pieces
• 1 red capsicum, seeded, chopped
• 1 small avocado, stoned, peeled, sliced
• Sour cream, to serve
• Coriander leaves, to serve

Method

1. Heat oil in a frying pan over medium heat. Add onion and cook, stirring, for 5 mins or until onion is soft and golden. Add the garlic, ground coriander and cumin and cook, stirring, for 30 secs or until aromatic. Transfer to a slow cooker.
2. Add the Tabasco sauce, beans, tomato, corn, stock, sweet potato and capsicum and stir to combine. Cover and cook for 3 hours on high (or 6 hours on low) or until the sweet potato is tender. Stir well.
3. Divide the vegetable mixture among serving bowls. Top with the avocado, sour cream and coriander leaves.

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Recipe - 10 Min Mexican Sauce, Perfect for Tacos or Enchiladas

Ingredients

• 3 tablespoons olive oil
• 3 tablespoons flour (whole wheat flour, all-purpose flour and gluten-free flour blends all work!)
• 1 tablespoon ground chili powder (scale back if you’re sensitive to spice or using particularly spicy chili powder)
• 1 teaspoon ground cumin
• ½ teaspoon garlic powder
• ¼ teaspoon dried oregano
• ¼ teaspoon salt, to taste
• Pinch of cinnamon (optional but recommended)
• 2 tablespoons tomato paste
• 2 cups vegetable broth
• 1 teaspoon apple cider vinegar or distilled white vinegar
• Freshly ground black pepper, to taste

Instructions

1. This sauce comes together quickly once you get started, so measure the dry ingredients (the flour, chili powder, cumin, garlic powder, oregano, salt and optional cinnamon) into a small bowl and place it near the stove. Place the tomato paste and broth near the stove as well.
2. In a medium-sized pot over medium heat, warm the oil until it’s it’s hot enough that a light sprinkle of the flour/spice mixture sizzles on contact. This might take a couple of minutes, so be patient and don’t step away from the stove!
3. Once it’s ready, pour in the flour and spice mixture. While whisking constantly, cook until fragrant and slightly deepened in color, about 1 minute. Whisk the tomato paste into the mixture, then slowly pour in the broth while whisking constantly to remove any lumps.
4. Raise heat to medium-high and bring the mixture to a simmer, then reduce heat as necessary to maintain a gentle simmer. Cook, whisking often, for about 5 to 7 minutes, until the sauce has thickened a bit and a spoon encounters some resistance as you stir it. (The sauce will thicken some more as it cools.)
5. Remove from heat, then whisk in the vinegar and season to taste with a generous amount of freshly ground black pepper. Add more salt, if necessary (I usually add another pinch or two). Go forth and make tacos or enchiladas!

Notes

• Recipe makes 2 cups
• Can freeze the sauce

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Recipe - Healthy Mini Blender Pancakes

Ingredients

• Pinch of ground cinnamon
• 1 tsp baking powder
• 1 tbsp chia seeds
• 2 eggs
• 1/2 cup rolled oats
• 1 1/2 bananas

Directions

1. Throw into blender and blend
2. Make mini pancakes as you usually would

This is a JS Health Recipe

Recipe - Dark Chocolate Avocado Paletas

Ingredients

• 1 1/2 cups (355ml) unsweetened vanilla almond or hazelnut milk
• 1 large ripe avocado, halved and pitted
• 1/3 cup (78ml) Grade A maple syrup
• 5 tablespoons (36g) cocoa powder
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon

Directions

1. Combine the milk, avocado, maple syrup, cocoa powder, vanilla and cinnamon in a blender. Process until smooth, stopping once to scrape down sides to make sure all the ingredients incorporate evenly.
2.  Pour into 6 (1/2 cup/118ml-capacity) popsicle molds. Freeze until solid, 4 hours. Unmold and enjoy immediately.

Serves: 6

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Recipe – The Almost-A-Sponge Cake

Ingredients

• 1 cup unsalted butter (227g)
• 1 3/4 cups all-purpose flour (230g)
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 cup ricotta (60g)
• 1 tablespoon lemon juice
• 4 large eggs, at room temperature, beaten

Syrup (Optional)

• ½ cup icing mixture
• 1 tablespoon lemon juice

Instructions

1. Preheat oven to 160C
2. Using a grater, grate the butter (it will melt more evenly and quickly if in tine pieces) then transfer to a small saucepan then melt on the lowest heat. Leave to cool, but not to solidify.
3. Spray cake tin with oil.
4. In a medium bowl, sift together the flour, baking powder, and salt.
5. Whisk the ricotta and lemon juice together in a small cup.
6. Whisk the eggs.
7. Add the ricotta and lemon to the flour, baking powder, and salt mix.
8. Add in the eggs
9. Add in the butter
10. Beat on medium speed until very pale and fluffy, about 3-4 minutes.
11. Transfer the batter to the prepared pan. Smooth the top.
12. Bake the cake for 35-40 minutes, or until a toothpick inserted near the center comes out with just a few moist crumbs.
13. Transfer the pan to a wire rack and let the cake cool for 10 minutes, then turn it out.
14. Make the syrup. Combine the sugar and lemon juice in a small saucepan and set over medium-high heat. Add a dash of boiling water. Cook, stirring frequently, until the sugar dissolves. Bring the mixture to a simmer and allow to simmer for 2 minutes, then remove from the heat and set aside.
15. Once you've turned the cake out of the pan (the cake should still be warm), brush the top and sides with the lemon syrup. It'll seem like a lot, but use all of the syrup. Let the cake cool.

This cake keeps well. Store at room temperature tightly wrapped for up to 5 days, or freeze (unglazed) for up to 1 month.

Recipe - Almond, Pear And Olive Oil Cake

Ingredients

• 3 small pears
• 3 eggs
• 1 cup of brown sugar (plus 2 tablespoons to sprinkle over the pears)
• Cinnamon
• 1/3 cup extra-virgin olive oil
• 1/2 cup of buttermilk
• Juice of 1 mandarin
• 1 cup of almond flour (almond meal)
• 1 1/2 cups of self-raising flour (gluten free flour will also work)

Method

1. Preheat your oven to 180 ºC (350 ºF). Line a round cake tin with baking paper. Sprinkle the base with 2 tablespoons of brown sugar and a little cinnamon.
2. Cut the pears into two, scoop out the core, then cut each half into two, lenghtways. Line the base of the cake tin with the pears.
3. Beat the eggs with sugar until fluffy, add 1 teaspoon of cinnamon, oil, buttermilk and mandarin juice and whisk well. Add the almond flour and the sifted self-raising flour and gently incorporate them into the batter without over mixing. Pour the batter over the pears and bake for 40-45 minutes or until a skewer comes out clean when inserted into the center of the cake.
4. Turn upside down and leave to cool on a rack for 30-45 minutes before serving. Enjoy as it is or with vanilla gelato, cream or thick Greek yoghurt.

Recipe Source

Recipe - Healthy cacao, coconut and date bliss balls

Ingredients

• 12 Medjool dates
• 1 cup almond meal
• 1/2 cup shredded coconut, plus 1/3 cup extra for rolling
• 1/3 cup coconut oil
• 1/3 cup cacao powder
• 1 tablespoon chia seeds

Method

1. Place dates in a medium bowl and cover with water. Stand for 1 hour. Drain and discard seeds.
2. Process dates, almond meal, shredded coconut, coconut oil, cacao powder and chia seeds until mixture comes together. Transfer to a bowl and stand for 20 minutes for chia seeds to soften.
3. Place remaining coconut in a shallow dish.
4. Roll level tablespoons of mixture into balls. Roll in coconut to coat.

Novice Cake Decorating - Alex's 3rd Birthday

Recipe - Beetroot And Cumin Hummus With Toasted Walnuts

Ingredients

• 400g can chickpeas (garbanzos), drained and rinsed
• 1 tablespoon tahini
• 1 clove garlic, crushed
• ¼ cup (60ml) lemon juice
• 225g can baby beetroot, drained
• ½ teaspoon ground cumin
• Sea salt and cracked black pepper
• ¼ cup (70g) natural greek-style (thick) yoghurt, to serve
• ¼ cup (25g) walnuts, toasted and chopped, to serve
• Micro (baby) lemon balm leaves (optional), to serve
• Extra virgin olive oil, for drizzling

Method

1. Place the chickpeas, tahini, garlic, lemon juice, beetroot, cumin, salt and pepper in a food processor and process until smooth.
2. Place in a serving bowl and top with the yoghurt, walnuts and lemon balm, if using.
3. Drizzle with oil to serve. Makes 1½ cups.

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Recipe - Creamy lemon and white bean dip

Ingredients

• 420g can butter beans
• 1/2 teaspoon finely grated lemon rind
• 1 tablespoon lemon juice
• 2 tablespoons extra virgin olive oil, plus extra to serve
• 1 small garlic clove, crushed
• 1 1/2 tablespoons finely chopped fresh flat-leaf parsley, thyme or dill, plus extra to serve

Method

1. Drain and rinse beans. Reserve 1 tablespoon. Place remaining beans, lemon rind, juice, oil, garlic and herbs in a food processor. Process until smooth and combined. Season with salt and pepper.
2. Transfer mixture to a serving bowl. Top with reserved beans. Sprinkle with extra herbs and drizzle with extra oil. Serve.

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Recipe - Passionfruit Coconut Slice

Ingredients

• 1 cup (150g) cashews
• 1 cup (250ml) coconut milk
• ½ cup (125ml) melted coconut oil
• ¼ cup (90g) honey
• ¾ cup (60g) desiccated coconut
• ⅔ cup (180ml) passionfruit pulp (approximately 10 passionfruits)
• 1 tablespoon honey, extra

Nut Base

• ½ cup (75g) cashews
• ½ cup (70g) macadamias
• 1 cup (80g) desiccated coconut
• 2 tablespoons coconut oil
• 1 tablespoon honey

Method

1. To make the base, place the cashews, macadamias, coconut, coconut oil and honey in a food processor and process until smooth. Press the mixture into the base of a lightly greased 20cm x 20cm baking tin lined with non-stick baking paper and refrigerate for 20 minutes.
2. Place the cashews, coconut milk, coconut oil, honey and coconut in a food processor and process for 3–4 minutes or until smooth and creamy. Pour the coconut mixture over the base and return to the refrigerator for 40 minutes or until set.
3. Place the passionfruit and extra honey in a small frying pan over high heat and cook for 4–5 minutes or until thickened. Allow to cool slightly.
4. Drizzle the passionfruit syrup over the filling and refrigerate for 2 hours or until set. Cut into squares and refrigerate until ready to serve.  

Makes 16
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Recipe - Simple Herb and Potato Salad

Ingredients

• 6 large potatoes, cut into chunks
• 1 1⁄2 tablespoons finely minced garlic
• 1 teaspoon salt
• 1 tablespoon red wine vinegar
• 1 1⁄2 lemons, juice of
• 3⁄4 cup olive oil
• 1⁄2 cup mint
• 1/2 cup parsley

Method

1. Boil the potatoes
2. Immediately drain potatoes of any liquid
3. Add all the ingredients, except herbs and stir, carefully,
4. When the salad has cooled a bit, add the herbs.
5. Serve warm or at room temperature

Recipe - Rose Gin and Tonic

Ingredients

• 1 cup (250ml) gin
• 1 cup (250ml) sweetened cranberry juice
• 1 cup (250ml) rose wine
• 2-3 lemons, thinly sliced
• 1 cup (250ml) tonic water

Method

1. Fill a serving jug with ice cubes. Pour in the gin, cranberry juice and rose, then stir well to combine. Slip in as many lemon slices as desired and top up with tonic water.
2. Pour pink gin and tonic into chilled glasses and serve immediately.

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Recipe - Cumin & Pumpkin Dip

Ingredients

• 500g butternut pumpkin, seeded, peeled, coarsely chopped
• 2 teaspoons olive oil
• 2 teaspoons ground cumin
• Juice of half a lemon
• 3 garlic cloves, skin on
• 2 tablespoons yoghurt
• 1 tablespoon chopped coriander

Method

1. Combine lemon juice, oil and cumin
2. Toss the pumpkin and garlic cloves through the mixture
3. Place the coated pumpkin and garlic on a baking tray, and bake for 30 mins or until a fork goes easily through the pumpkin and garlic
4. Cool the pumpkin completely
5. Place pumpkin mixture and yoghurt in the bowl of a food processor and process until smooth.
6. Taste and season with salt and pepper. Stir in coriander. Transfer to a bowl and cover with plastic wrap. Place in the fridge for 1 hour to cool.

Recipe - Baked Feta Cheese with Olives and Lemon

Ingredients

• 200g sheep's milk feta (sold in the brine)
• 1/2 cup good extra virgin olive oil
• Juice of 1/2 large lemon
• 1 - 2 cups mixed olives
• 3 Tbsp fresh rosemary leaves
• A few coarse grindings of black pepper

Instructions

1. Set oven to 180C
2. Put the feta in a gratin dish or other small ovenproof dish that you will also serve out of. You can also use 2 small dishes/cut the feta in half laterally
3. Pour the olive oil into the dish, followed by the lemon juice. Arrange the olives around the cheese, with the rosemary.
4. Quarter the squeezed lemon half and throw that in as well. 
5. Sprinkle the red and black pepper over all.
6. Bake for about 20 minutes, or until hot and bubbling. I loosely laid a sheet of foil over mine. You can finish under the broiler if you like for a little charring effect.
7. Serve hot with toasted bread.

Note: I took this pic of before they went into the oven. Thank goodness because as soon as they came out we dived straight in!

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Recipe - Cherry Chutney

Ingredients

• 500g cherries, halved and pitted
• 1/3 cup red wine vinegar
• 1 red onion, finely chopped
• 1/2 cup brown sugar
• 1/2 cup Craisins
• 1/2 cinnamon stick
• 2 tsp freshly grated ginger
• 3 whole cloves

Method

1. Combine all the ingredients in a heavy-based saucepan. Stir over low heat until the sugar has dissolved, then increase the heat to medium-high and bring just to the boil. Cover, reduce the heat to low and simmer for 45 minutes.
2. Remove the lid from the pan, and adjust the heat so the mixture continues to simmer. Cook for a further 10-15 minutes, until the liquid has reduced and the mixture has thickened slightly (it will thicken further on cooling). Keep a close eye on the mixture towards the end of cooking time, and stir occasionally so it doesn't catch on the bottom.
3. Cool and wait for at least 24 hours before serving (you really will be surprised just how much the flavours come together in this time)

Inspired by source

Recipe - Vegetarian Cassoulet

Ingredients

• 2 tbsp olive oil
• 1 tbsp butter
• 1 onion, finely diced
• 1 long red chilli, finely chopped
• 2 cloves garlic, crushed
• 1 jar piquillo peppers, drained and roughly chopped
• 100g each of white beans, chickpeas, borlotti beans, soaked overnight in water
• 700L jar tomato passata
• 1L vegetable stock
• 1 medium eggplant or 2 Lebanese eggplant
• 1 tbsp smoked paprika
• Salt
• 100g of red split lentils
• 200g edamame beans, podded
• 80g panko crumbs
• 80g smoked cheddar, grated
• 4 sprigs of thyme, leaves picked

Method

1. Heat oil and butter in medium saucepan over a medium high heat and cook onion, chilli and garlic together until soft and translucent. Stir through chopped piquillo peppers.
2. Add soaked and drained legumes and stir through the mixture for 2 minutes.
3. Add passata and stock, stirring to combine.
4. Bring to a simmer and cook for 35 minutes.
5. Whilst legumes are cooking cook the eggplant over an open flame until charred outside and the flesh is softened.
6. Whilst hot, scoop the eggplant out of the skin onto a chopping board, adding smoked paprika and a pinch of salt, chopping together to form a rough paste.
7. After 35 minutes cooking, add the eggplant, lentils and edamame beans and continue to cook for another 10 minutes, until the legumes are cooked but still holding their shape.
8. Heat oven on grill setting.
9. Mix panko crumbs, smoked cheddar and thyme leaves together in a small bowl.
10. Scoop legume mixture into 4 individual ovenproof dishes and top with panko mixture, pressing edges of the crust down with the back of a spoon to form a crust.
11. Grill for 5 minutes until golden brown on top. Serve hot.

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Recipe - Greek Peas with Tomato and Dill (Arakas Latheros)

Don't be fooled by this side-dish looking recipe! It can be a meal served with crusty bread.

Ingredients

• 3 tablespoons olive oil
• 6 green onions, chopped
• 1 (16 ounce) package frozen peas
• 1 cup crushed tomatoes
• 1 potato, peeled and cut into wedges
• 1/2 cup chopped fresh dill
• 1/2 cup water (optional)
• salt and ground black pepper to taste

Directions

1. Heat olive oil in a saucepan over medium heat and cook onions until soft but not browned, about 5 minutes. Add peas, tomatoes, potato, dill, salt, and pepper. Add water if there is not enough liquid from the tomatoes.
2. Stir thoroughly and bring to a boil. Lower heat and cook, partially covered, until peas and potato are soft, about 30 minutes. Ensure that any remaining water from the tomatoes has evaporated before serving.

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Recipe - Donna Hay Apple And Cinnamon Tea Cake

Ingredients

• 185g Unsalted Butter, Chopped And Softened
• ⅔ Cup (150g) Caster Sugar
• ¾ Teaspoon Ground Cinnamon
• 3 Eggs
• 1½ Cups (225g) Self-Raising Flour, Sifted
• ½ Cup (125ml) Milk
• 4 Small Green Apples, Peeled, Halved And Cored
• 1 Teaspoon White (Granulated) Sugar
• ¼ Cup (80g) Apricot Jam, Warmed, Plus Extra To Serve

Method

1. Preheatoven to 160°C. Place the butter, caster sugar and ½ a teaspoon of the cinnamon in the bowl of an electric mixer and beat for 6 minutes or until light and creamy. Gradually add the eggs, one at a time, beating well after each addition. Add the flour and milk, and mix to combine.
2. Line the base of a 22cm springform cake tin with non-stick baking paper and lightly grease the sides. Pour the cake mixture into the tin.
3. Cut thin, deep slits into the top of each apple half. Arrange the apple, sliced-side up, over the top of the cake mixture. Place the granulated sugar and remaining cinnamon in a small bowl and mix to combine. Sprinkle over the apples.
4. Place in the oven and cook for 50–55 minutes. Brush the warm jam over the cake and return to the oven for 10 minutes or until cooked when tested with a skewer. Brush with extra jam to serve. Serve warm. Serves 8–10. + When you’re making slits in the apple halves, cut most of the way through. Deeper cuts will help ensure the apple is soft once the cake is cooked. 

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Recipe - South Indian dry masala fish curry with tomato and coconut chutney

Ingredients

For the fish

• 4 x 200g/7oz white fish fillets (monkfish, haddock, hake, cod or similar)
• 3 tbsp plain yoghurt
• 2 tsp garam masala
• 1 tsp black mustard seeds
• 1 tsp ground coriander
• 1 tsp ground cumin
• ½ tsp chilli powder
• 6 cardamom pods, lightly crushed
• ½ tsp salt
• 1 tbsp vegetable oil

For the chutney

• 1 tbsp vegetable oil
• 1 onion, finely chopped
• 7.5cm/3in piece root ginger, roughly chopped
• 6 garlic cloves, finely chopped
• 1 green chilli, finely chopped
• 10 curry leaves (available from Asian grocers and some supermarkets)
• 1½ tbsp desiccated coconut
• 1 x 400g/14oz can tomatoes, chopped
• 2 tsp sugar
• 2 tsp balsamic vinegar

Method

1. For the fish, wash the fish and blot dry with kitchen paper.
2. In a mixing bowl combine the yoghurt, garam masala, mustard seeds, coriander, cumin, chilli, cardamom pods and salt. Add the fish and coat well with the yoghurt mixture. Cover with cling film and leave to marinate for about an hour.
3. For the chutney, heat the oil in a saucepan, add the onion and cook until soft. Add the ginger, garlic, chilli, curry leaves and coconut. Cook for a couple of minutes, until the coconut is lightly browned. Add the tomatoes, sugar and balsamic vinegar.
4. Simmer uncovered for about 20-30 minutes, until the chutney has thickened and reduced.
5. To cook the fish, heat the oil in a frying pan, shake off the excess marinade from the fish and fry until golden, about 3-5 minutes each side depending on the thickness of the fish.
6. Serve topped with warm chutney.

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