Chocolate Zucchini Muffins

1¼ cups flour
¼ cup cocoa powder
¼ cup sugar
1 tsp cinnamon
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup grated zucchini, squeezed very dry and packed tightly (measure after grating and squeezing)
1 cup milk
2 eggs (lightly beaten)
¼ cup butter (melted, or use canola oil)
2 tsp vanilla extract
½ cup chocolate chips (or 1 cup blueberries)

Preheat oven to 180C. Coat a standard size muffin pan with nonstick spray. In a medium bowl, stir together the flour, cocoa powder, sugar, cinnamon, baking powder, baking soda, and salt. Grate the zucchini with a box grater and squeeze as much liquid out as you can. Measure out 1 cup after this process. To a medium bowl, add the squeezed zucchini, milk, eggs, butter, and vanilla. Whisk to combine. Gently stir in the flour mixture. Gently stir in the chocolate chips (or blueberries). Divide batter among the prepared muffin pan, using a heaping ¼ cup in each. Bake for 16-18 mins, or until a cake tester inserted into the center of each muffin comes out clean. Let cool for a minute or so in the pan, then transfer to a wire rack to cool to room temperature. Serve muffins slightly warmed or at room temperature.

Via Yummy Toddler Food 

Jelly Slice

250g plain sweet biscuits (Marie biscuits)
175g butter, melted
Pinch of Cinnamon
395g can Sweetened Condensed Milk
1/2 cup (125ml) strained lemon juice
3/4 cup (180ml) boiling water
2 tsp gelatine powder
85g Raspberry jelly crystals 

Grease and line the base and sides of a 20cm x 30cm slice pan, extending paper 2cm above the sides of the pan.  Process biscuits in a food processor to fine crumbs. Add butter and cinnamon and process again. Press biscuit mixture into the base of prepared pan. Chill for 30mins or until firm. 

Combine condensed milk with lemon juice in medium bowl. Combine boiling water and gelatine in a small jug. Stir until completely dissolved, then stir into condensed milk mixture. Pour over biscuit base and return to the refrigerator for 1hr or until set. 

Meanwhile, prepare jelly according to packet instructions, using 100ml less cold water than directed. Allow to come to room temperature. Pour jelly mixture over set milk filling. Chill for a further 1hr or until jelly is set.

Via Taste.com

Marshmallow Slice

 

3 weetbix, crushed (or 50 grams of another similar wheat-based cereal)
½ cup brown sugar
190 grams butter
1 cup SR flour, sifted (130 grams)
¾ cup desiccated coconut (60 grams)
1 cup sugar (caster or white)
1 cup water
1 Tbs gelatine
2-3 drops pink food colouring (optional)
2-3 tablespoons sprinkles or flaked coconut (optional)

BasePre-heat oven to 180. Grease a slice tin and line with baking paper, leaving excess on the sides to lift out slice once cooked. Crush weetbix into a bowl. Add remaining dry ingredients to bowl and stir to combine. Melt butter and add to dry ingredients. Mix well. Press mixture into slice tin. Cook for 15mins. Allow to cool before adding marshmallow topping.   Marshmallow toppingPlace water, sugar and gelatine into a saucepan. Place on low heat and stir to dissolve sugar and gelatine. Bring to the boil and boil for 5mins. (You should only need very low heat to boil) Let cool for half an hour before beating (starting on low speed and moving to high speed) for about 5 minutes or until mixture is light and fluffy. Add food colouring if you are opting to colour the marshmallow layer and mix again until colour is even throughout mixture. Pour onto top of cooled base and use a plastic spatula to spread out evenly. Add sprinkles or flaked coconut to top of marshmallow. Allow to set in the fridge for about 2hrs. Lift slice from tray using the overhanging paper. Cut slice into squares using a sharp knife. Store slice in an airtight container in the fridge.

 Via

Garbage Truck Cake

 

I made this super simple garbage truck cake for Elliott's 3rd birthday. I actually bought the garbage truck a year ago for his birthday cake last year but changed my mind and did the Very Hungry Caterpillar instead. So I've been looking forward to doing this one. I wanted to keep it simple and colourful so used chocolate icing (instead of coconut grass etc) and wafers, smarties, licorice allsorts and freckles with some 100s and 1000s sprinkled around. And that was it! The buttons on the truck could be pressed to make it's noises, which was a bit of added fun..

Fruit-mince Pie Ice-cream

2L vanilla ice-cream
95g pure butter shortbread, roughly chopped
12 waffle cones, to serve
1 cup mixed dried fruit (Fruit medley)
75grams dried cranberries
1/4 cup dried diced figs
1/4 cup slivered almonds, toasted
1/2 tsp mixed spice
1/4 tsp ground cinnamon
1/4 cup brown sugar
2 tbs apricot jam
1/4 cup brandy 

Place mixed fruit, cranberries, figs, almonds, spices, sugar, jam and brandy in a large glass or ceramic bowl. Stir until well combined. Cover and stand overnight, stirring occasionally. Place ice-cream in a large bowl. Stand for 10 minutes or until softened but not melted. Add fruit mince mixture and shortbread. Gently fold until just combined. Spoon into a 11 x 21cm (7cm deep) loaf pan and gently press to compact. Cover and freeze overnight or until firm. Remove from the freezer and stand for 3 minutes. Using an ice-cream scoop, scoop ice-cream and place in cones. Serve immediately.

 

Via Woolworths

Rainbow Cake

 

We had a left over round chocolate cake and M&Ms from Myles' Rocket cake so I planned with Myles to make this rainbow cake for Steve for his birthday. Myles loves rainbows and the rainbow colours and the rainbow order at the moment so he loved doing it and it was super easy. I just cut a round cake in half and iced it together standing up and decorated with the added marshmallow clouds and rainbow candles.

Rainbow Rocket Cake

Myles requested a rocket cake as he is into space and rockets at the moment and also likes rainbows, so wanted it to be rainbow. I think it worked really well. I used a round cake and loosely used this pattern to make the shape. The ice cream cones worked perfectly for the rocket boosters and tasted yum too and the sparklers added flare and suited the whole theme.

2 large ripe bananas, mashed
2 cups flour
1.5 tsp baking powder
0.5 tsp bicarbonate of soda
3/4 cup sugar
1/3 cup sunflower oil
1/2 cup oat milk
1 tsp vanilla extract
1 Tbsp apple cider vinegar or lemon juice
150 g raspberries fresh or frozen
small handful oats for topping (optional)

Preheat the oven to 180°C. Line a muffin tin with 12 muffin cases. Mix flour, baking powder, bi carb soda and sugar together in a large bowl. Put sunflower oil, milk, vanilla extract and lemon juice in a separate bowl or jug. Mix well. Pour into the flour and mix until just combined. Add mashed banana and mix. Gently stir in the 150g raspberries. Spoon the mixture into your muffin cases and sprinkle a few oats over the top of each muffin. Bake in the oven for 20 mins or until a toothpick inserted in the centre comes out clean.

Via Sneakyveg 

 

Zucchini Muffins

1/2 cup (120ml) vegetable oil
1/2 cup (100g) packed brown sugar
1/2 cup (100g) sugar
1 large egg
2 tsp pure vanilla extract
1 cup (130g) shredded zucchini (lightly blotted)
1 and 1/2 cups flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tsp ground cinnamon
1/4 tsp ground nutmeg
1 cup (180g) sultanas or semi-sweet chocolate chips (or chopped nuts) 

In a medium bowl, whisk the oil, brown sugar, granulated sugar, egg, vanilla, and zucchini together until combined. Set aside. Whisk the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and sultanas/chocolate chips (or nuts) together in a large bowl until thoroughly combined. Pour into wet ingredients. Gently whisk until just combined; do not overmix. Batter will be semi-thick. Grease a 12-count muffin pan, spoon the batter evenly into each, filling 3/4 full. Bake at 180C for 20mins or until a toothpick inserted in the centre comes out clean. (Mini muffins 11-13mins).

Options:
Make as a Zucchini bread in a loaf tin. Add streusel on top as in Sally's Baking Addiction or use her Easy Zucchini Muffins recipe.

Via Sally's Baking Addictions

Mug Cake

 

3 tbs plain flour
3 tbs sugar
1 tbs cocoa
1/4 tsp baking powder
1 pinch salt
3 tbs milk
1 tbs marg
1/2 tsp vanilla extract

Sift dry ingredients together in a mug. Add remaining ingredients and stir well to combine. Microwave for 50-70 seconds. (Less microwave time results in a more molten) texture. Serve with ice cream. 

Via Kidspot

Black Bean Brownie Muffins

60g butter (or coconut oil)
1/2 cup chocolate chips
1/3 cup sugar (or maple syrup/honey)
1 tsp vanilla extract
400g can black beans (rinsed and drained)
2 Tbs cocoa powder
1/2 tsp baking powder
1/4 tsp salt
1/3 cup whole wheat flour

Preheat the oven to 180C. Melt butter and chocolate chips in a heat-safe bowl in the microwave. Remove from microwave and stir together until blended together. Add the chocolate mixture to a food processor with the rest of the ingredients except the flour. Blend well. Pulse in the flour. Divide the batter among muffin cups. Flatten a bit with a spoon. Bake for 10-12 mins or until firm to the touch. Let cool fully in fridge before serving.

Makes 12 regular muffins or 24 mini muffin bites.

Via

Bolognese

1 Tbs oil
1 onion, finely chopped
1 clove garlic, crushed
500g mince beef/pork
400g tin tomatoes
1/4 cup tomato paste
1/4 cup water
1 beef stock cube, crumbled
1/2 tsp sugar
1/2 tsp mixed herbs (basil/oregano)
carrot, grated
zucchini, grated
Mushrooms

Garlic bread

Heat oil in saucepan, add onion and garlic, stir constantly over medium heat for 5mins or until soft. Add mince, stir constantly until well browned. Add tomatoes, tomato paste, water, stock, sugar, herbs and veges. Bring to the boil, reduce heat, cover, simmer for 30mins or until mince is tender and mixture has thickened slightly. Serve over hot pasta.

Easy to double.

 

Via Womens Weekly Basic Cookbook

Curried Mince Chicken

 

500g chicken mince
2 Tbs olive oil
1 onion, diced
½ tsp minced garlic
1 tsp minced ginger
2 carrots, diced
½ capsicum, diced
½ cup green beans/snow peas, chopped
½ cup of zucchini, diced
1 cup broccoli
1 cup mushrooms, sliced
½ cup of frozen peas/corn
¼ cup of soy sauce
2 Tbs mild curry powder
2 cups of chicken stock 

Sub any fresh or frozen veges you have on hand.

In a frypan, add the oil, garlic, ginger and onions and cook until onion is soft. Add in hard vegetables (carrots, capsicum, beans, snow peas) and cook for 5 mins. Add in the chicken mince and curry powder and stir (using a wooden spoon break the chicken mince into small pieces) and cook until the chicken is no longer pink. Add in the soy sauce and chicken stock. Now add in the broccoli, zucchini and mushrooms and simmer until vegetables are to your liking. Add frozen peas and simmer until the stock has absorbed. Serve with rice and top with dried shallots (optional). 

Use big pot.

via 

Very Hungry Caterpillar Cake

 

I originally was going to do a generic cupcake caterpillar cake but I couldn't pass up the chance to do a Very Hungry Caterpillar cake! It is a great theme and quite an easy and effective cake. I used a fluted bundt/ring tin to make the cake (the bumps from the fluted part probably weren't necessary but looked great even without icing!) I did a double packet cake mix, which was handy as could cut it thinner and use the excess for his head. I cut the ring into 3 and arranged it into shape. Then coloured 2 different greens and iced his body alternating the colours and mixing as I went. (And red for the head of course) I ended up using fondant for the extra bits, which allowed me to create whatever shape I needed and worked well. I was thinking of using snake lollies and pineapple lollies but the fondant was very free.

Carpet Refresher Powder

For the deodorising and disinfecting of all carpets and rugs.

2 cups bi-carb soda
4 Tbs cornflour
4 Tbs borax
30 drops lemon essential oil
20 drops lavender essential oil
10 drops cinnamon essential oil
10 drops pine essential oil

Sift the dry ingredients together. Mix the oils and add to the powder 1 drop at a time ehile stirring thoroughly. Store in a glass jar with a sprinkler lid. Stir twice a day for 3 days before using.

To use:
Sprinkle the mix lightly on the carpet. Leave for a few hours or overnight before vacuuming.

Volcano cake

Myles wanted a volcano cake for his birthday so I made a pinata style one. I made 2 cakes and stacked them on top of each other and shaped into a volcano. I cut a hole out of the middle, which I filled with red, orange, yellow and brown M&Ms that spilled out like lava when we cut it. Then iced it with chocolate icing and covered it in popcorn, caramel popcorn, Malteasers and honeycomb. I melted some red, orange and yellow hard lollies in the oven and shaped them while hot into flames, which looked great (I was going to make some longer ones but still great) Then used white chocolate ganache with butter dyed red for the lava. The sparklers also made it great (should've had more people lighting them together as they didn't last long!) Myles loved it and told everyone who asked him about his birthday!

 

Chicken and Vegetable pie

 

1 small brown onion, chopped

2 cloves garlic, crushed 

1/4 bunch thyme, leaves picked

500g chicken breast, cut into 1.5cm pieces

2 tbs plain flour

2 cups light milk

4 cups fresh or frozen winter vegetables (eg. carrots, cauliflower, broccoli, peas, corn)

1/2 cup shredded light tasty cheese

pastry or mash potato 

 

Cook onion in oil for 5 minutes or until softened. Add garlic and thyme to pan. Cook, stirring, for 1min or until fragrant. Add chicken. Cook, stirring, for 5mins or until meat is browned. Add flour and stir to coat. Gradually add milk, stirring to combine. Add vegetables and cheese. Bring to the boil. Reduce heat to medium-low and simmer for 10mins or until chicken is cooked and sauce has slightly thickened. Serve with mash potato, bread/toast or place in pie dish, cover with pastry, brush with milk and cook in oven until golden.

Baked Eggplant Meatballs

 

1 medium eggplant, cut into 1cm cubes
500g Woolworths pork & beef mince
1/4 cup pitted Kalamata olives, chopped
1 cup breadcrumbs
25g parmesan, finely grated
1 free range egg, lightly beaten
2 tsp mixed herbs
500g tomato pasta sauce
100g Danish feta, crumbled
parsley, chopped
500g pasta

Heat oil in a large ovenproof frying pan over medium-high heat. Cook eggplant, stirring occasionally, for 5 minutes or until golden. Set aside to cool for 10 minutes. Preheat oven to 200°C. Add mince, olives, breadcrumbs, parmesan, egg and dried herbs and cooked eggplant to bowl. Stir until well combined. Using 1/4 cup mixture at a time, shape mixture into balls. Place balls in ovenproof frying pan. Spray with oil. Bake for 10mins or until golden. Add sauce to pan and top with feta. Bake for 15mins or until meatballs are cooked through and sauce is bubbling. Sprinkle with parsley. Serve with pasta.

Savoury Yoghurt & Spinach Muffins

 2 1/2 cups SR flour
1 tsp garlic powder
2 eggs, lightly whisked
1/3 cup vegetable oil
2 cups greek yoghurt 
1 cup baby spinach leaves, shredded
2 spring onions, sliced
1 cups shredded tasty cheese (plus extra for topping)

Preheat oven to 180°C. In a large bowl, whisk together eggs, oil and yoghurt. Add flour and garlic powder to mixture and fold to combine. Fold through spinach, onion and cheese. Spoon mixture into a greased 12-hole, muffin pan. Top with extra cheese. Bake for 20 mins or until golden.

Via Woolworths 

Hunkar Begendi

2 Tbs olive oil
1kg lamb, cut into 2cm cubes
1 large onion, chopped
1 bay leaf
pinch of ground cloves
2 cloves garlic, crushed
2 Tbs tomato paste
400g can chopped tomatoes
1 cup flat-leaf parsley, chopped
3 cups beef stock
125g vine-ripened tomatoes, chopped

Eggplant cream
1kg eggplants
60g butter
2 1/2 Tbs plain flour
315ml cream
2/3 cup kasseri or Parmesan cheese, grated
pinch ground nutmeg

Pita bread

reheat oven to 200C. Heat olive oil in a large  deep saucepan over high heat and cook the lamb in batches for 4-5mins, or until well browned. Remove and set aside. Add onion to the pan, cook for 5mins, or until golden. Add bay leaf, cloves, garlic, tomato paste, tomato, parsley, stock and lamb. Stir well. Bring to the boil, then reduce the heat to low, cover and simmer, stirring occasionally for 1 1/2hrs, or until the lamb is very tender and the sauce is thick. Season. Meanwhile, pierce the eggplants a few times with a fork, roast them over an open flame (either a gas stove or BBQ) for about 5mins, turning occasionally, until blackened and blistered all over, This will give them a good smokey flavour. Place the eggplants in a baking tray and bake for about 30mins, or until the eggplants are shriveled and the flesh is very soft. Transfer to a colander and leave to cool. When cool, peel the eggplants, ensuring all the skin is removed and discarded. Chop the flesh and set aside. Melt the butter in a saucepan over medium hea tand add the flour. Stir for 2mins, or until it has a toasty aroma and darkens slightly. Gradually pour in the cream, whisking until smooth then add the eggplant and combine. Add the cheese and nutmeg and stir until the cheese has melted. Season. Spread eggplant cream on a serving plate then place the lamb braise in the centre and sprinkle with the chopped tomato and garnish with parsley. Serve immediately with pita bread.

Crispy Corn Fritters

1/4 cup flour
1/4 cup cornflour / cornstarch
1/4 tsp baking soda
1 egg
2 Tbs milk
2 cups fresh corn kernels, raw (2 cobs)
1/2 cup parmesan , finely grated
3/4 cup green onions, sliced
1/2 cup coriander, roughly chopped (sub more green onion)

Place flour, cornflour and baking soda in a bowl, mix to combine. Add egg and milk, mix until incorporated (batter will be lumpy and thick). Add corn, parmesan, green onions and coriander. Mix until all the corn is evenly coated in batter. Add enough oil into a pan so it just covers the base. Heat over medium high heat. Spray the underside of a spatula with oil (so batter won’t stick when you flatten). Place 1/4 cup batter into pan, then flatten to 1cm thick. Repeat with 2 or 3 more, but don’t crowd the pan. Cook 3 mins until deep golden and crisp, then flip and cook the other side for 2-3mins. Serve with avocado, sour cream, relish or even poached eggs.

via Recipe Tin Eats

Lemon and Herb Risotto with Fried Mushrooms

1.5L chicken or vegetable stock, hot
2 Tbs olive oil
2 leeks (white part only), thinly sliced
2 garlic cloves, crushed
2 cups risotto rice
2-3 tsp lemon zest, finely grated
2-3 Tbs lemon juice
2 Tbs parsley, chopped
2 Tbs chives, snipped
2 Tbs oregano, chopped
3/4 cup parmesan cheese, grated
100g mascarpone cheese
30g butter
1 Tbs olive oil
200g mushrooms
1 Tbs balsamic vinegar

Heat oil over medium heat. Add the leek, cook 5mins, add garlic and cook further 5mins or until golden. Add the rice and stir until well coated. Add half the lemon zest and juice, then 1/2 cup hot stock. Stir constantly over medium heat until the liquid is all has been absorbed. Continue adding more liquid, 1/2 cup at a time until all the liquid id absorbed and the rice is tender and creamy (25-30mins). Remove the pan from the heat and stir in herbs, parmesan, mascapone and remaining lemon zest and juice, then cover and keep warm.

To cook the mushrooms, melt the butter and oil in a frying pan, add the mushrooms and vinegar and cook, stirring over high heat for 5-7mins, or until the mushrooms are tender and all the liquid has been absorbed. Serve risotto topped with mushrooms, garnish with fresh herbs.

Best Choc Chip Cookies

½ cup sugar
¾ cup brown sugar, packed
1 tsp salt
115g unsalted butter, melted
1 egg
1 tsp vanilla extract
1 ¼ cups all-purpose flour
½ tsp baking soda
220g milk chocolate chunks (or combo)

Whisk together the sugars, salt, and melted butter until a paste forms with no lumps. Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before falling back into the mixture. Sift in the flour and baking soda, then fold the mixture with a spatula (Be careful not to overmix). Fold in the chocolate chunks, then chill the dough for at least 30 mins or overnight. Preheat oven to 180°C. Line a baking sheet with parchment paper. Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 10 cm of space between cookies and 5 cm of space from the edges of the pan so that the cookies can spread evenly. Bake for 12-15 mins, or until the edges have started to barely brown. Cool completely before serving.

via 

Cookie Monster Cupcakes

 

I made cookie monster cupcakes for Elliott's 1st birthday, something I've seen and wanted to try. They were very easy and effective. I iced them with a regular rosette nozzle (a grass nozzle would be cool too) and used half a marshmallow and choc chips for the eyes, then put half a bought cookie on. I wanted to try Elmo too but kept it simple (next time!).

Happy 1st Birthday Elliott

While I was into the Cookie Monster I made these cookies for Christmas gifts. I made the cookies and packaged them up in blue gift bags that I had cut a cookie monster mouth shaped hole in and glued eyes on. I thought they were very effective too and the cookies are delicious!

Chicken, leek and mushroom pie

 50g butter
1 leek, cut in half and chopped
500g chicken thighs, chopped
2 cups mushrooms, sliced
1/4 cup flour
2 cups chicken stock
1 cup (125g) corn kernels
salt and pepper
2 sheets puff pastry
 

Melt butter in a fry pan, add leek and cook until it starts to soften. Add chicken pieces, and stir constantly until chicken is brown all over. Stir in flour. Add mushrooms and corn, stir. Pour in stock and salt and pepper, simmer for 10mins. Spoon mixture into baking tray. Cover with pastry and brush with milk. Bake in oven 180C 20mins.

Alternatively, instead of pastry, cover the mix with 2 medium potatoes, sliced thinly. Sprinkle with paprika and 100g grated cheese.

Via Kinglake Cookbook

Chickern and Chorizo Paella

 

1/4 cup olive oil
1 large red capsicum, cut into 5mm strips
600g chicken thighs, cut into 3cm cubes
200g chorizo, cut into 2cm slices
200g mushrooms, thinly sliced
3 garlic cloves, crushed
1 Tbs lemon zest, grated
800g tin crushed tomatoes
200g green beans, cut into 3cm lengths
1 Tbs rosemary, chopped
2 Tbs parsley, chopped
1/4 tsp saffron threads soaked in 1/4 cup hot water
2 cups paella rice (short grain- Calasparra, Bomba or Velencia- Aborio as second choice)
3 cups hot chicken stock
6 lemon wedges, to serve

Heat olive oil in a large, deep heavy-based frying pan over medium heat. Add capsicum and cook, stirring, for about 5mins, remove from pan. Toss in the chicken and cook for 10mins, or until browned and remove. Cook chorizo in pan for 5mins, remove. Add the mushrooms, garlic and lemon zest to the pan, cook for about 5mins. Stir in tomato and capsicum, and cook for 5mins. Add the beans, rosemary, parsley, saffron mixture, rice, chicken and chorizo. Stir briefly and add the stock. Reduce the heat and simmer for 30mins. Season with salt and pepper, serve with lemon.

Essential Rice Cookbook, pg. 49

Construction Cake

 

 I've been looking forward to trying a digger/construction cake for a while! Myles' 3rd birthday was a perfect time for it as he loves all things digger/construction! Not sure if he was more excited to eat it or play with it!! I was nervous about cutting into the cake and what chocolates to use but it was very easy in the end and effective. I made two round cakes on top of each other, then roughly ripped some of the top off and placed it on the board. I then iced it all over (it didn't matter if cake crumbs got mixed in the icing as it looked like dirt anyway). I then used crushed choc ripple biscuits to cover the 'hole' with 'dirt', added broken honeycomb and Malteasers and placed the mini construction vehicles on. The only problem was the honeycomb shrunk due to moisture being in the fridge over night, so needs to be added last minute to keep it's colour and shape. After cutting the back of the cake off we let him play in the crumbled down bit, which he of course loved!

Beef and Vegetable Meatballs/rissoles

1 carrot, grated

1 zucchini, grated
½ cups rolled oats
1 teaspoon garlic powder
1 tablespoon onion flakes
½ teaspoon oregano
1 egg
1 tablespoon olive oil
500g mince

½ cup bread crumbs (optional)

Preheat oven to 220C. Mix together zucchini, carrot, oats, garlic powder, onion flakes and oregano. Add the remaining wet ingredients (egg, olive oil and beef mince. Mix well with your hands. Roll golf ball sized amounts of the mix and flatten a little so that they are like little patties. Optional roll the rissoles in breadcrumbs. Place on a lined baking tray (preferably one with a little lip so that juices don't run everywhere while baking). Bake in the hot oven for 15 mins 

Other vegetables to use: Grated parsnip, sweet potato, broccoli stalk or pumpkin

via

Pavlova/Meringue

 

4 egg whites

1 cup castor sugar

300ml cream, whipped

Fruit, e.g. strawberries, kiwifruit, bananas, mango, passion-fruit

In a clean, dry bowl, beat egg whites on high speed, until soft peaks form (about 1min). Gradually add sugar, one tablespoon at a time, beating until sugar dissolves and foam is stiff, thick and glossy (about 10mins). Spoon mixture onto lined tray to form a 20cm round. Bake in 120C for 1-1.5hrs or until it feels dry and crisp. Turn oven off and leave to cool in oven with door ajar (about 1hr). Top with whipped cream and fruit.

via Women's Weekly Basic Cookbook

Beetroot & Feta Quiche With Sweet Potato Crust

400g sweet potato, peeled, cut into 2mm-thick rounds 

olive oil cooking spray 

120g baby rocket leaves 

7 eggs 

1 1/4 cups lite milk 

125g whole cooked beetroot, drained, cut into thick wedges 

1 red onion, cut into thin wedges 

80g Greek-style feta, crumbled

Preheat oven to 180°C. Grease round pie dish. Layer potato, slightly overlapping, over base and side of dish. Lightly spray potato with oil. Bake for 10 mins or until potato has softened. Scatter half the rocket over base. Whisk eggs and milk together in a medium bowl. Season with pepper. Pour egg mixture over rocket. Arrange beetroot and onion over top. Bake for 35 mins or until egg mixture has set. Cool for 20 mins. Top with feta and remaining rocket, season with pepper and serve.

Via Woolies

Impossible Quiche

1 small red onion, thinly sliced 

1 bunch chives, finely chopped

1/2 bunch continental parsley, chopped

1 cup shredded tasty cheese

100g ham, chopped

1/3 cup SR flour 

4 eggs, lightly beaten 

3/4 cup milk 

3/4 cup thickened cream

Preheat oven to 180°C/160°C fan-forced. Grease a 23cm (3.5cm deep) round pie tin. Combine onion, herbs, cheese, ham and flour in a large bowl. Add egg, milk and cream. Season with pepper. Stir until well combined. Pour into pie tin. Bake for 40mins or until golden and set. Cool for 30mins. Serve with rocket salad.

Via Woolies

 

Rainbow cupcake cake

Myles is learning his colours at the moment so loves anything rainbow or colourful. So we had a rainbow themed birthday. I made a cupcake pull-apart cake. The shape might have been more successful in a bigger scale but it still looked like a rainbow.

Because of COVID, the Griffith connection couldn't travel down for his birthday so we did it all again the following week. So, I got to make another simple rainbow themed cake. I just did little butterfly cakes in the shape of a 2. (forgot the sprinkle of icing sugar at the end)

Salted caramel nut bars

230g butter, room temperature

3/4 cup packed light brown sugar

1/2 tsp salt

3 cups flour 

 

For the Filling

115g butter

1/2 cup packed light brown sugar

1/4 cup plus

2 Tbs honey

2 Tbs sugar

2 Tbs heavy cream

1/4 tsp salt 

2 cups peanuts (or mix of any nuts)

vanilla extract

Beat butter and brown sugar until light and fluffy, about 2 mins. Mix in salt. Add flour, 1 cup at a time, mixing until fully incorporated after each addition and dough comes together in large clumps. Press dough into a lined slice tin, pierce the dough with a fork and chill until firm, about 20 mins. Bake in 190C oven until golden brown, 20 mins. Cool completely. 

Reduce oven to 160C. Place filling ingredients (without nuts) in a saucepan over high heat. Bring to a boil, stirring constantly until mixture coats the back of a spoon, about 1min. Stir in nuts. Pour filling into the cooled crust. Bake until filling bubbles, 15-20 mins. Cool completely. Remove from pan and cut into squares. 

Bars can be stored in an airtight container at room temperature up to 1 week. 

Don't skimp on salt. Can add rock salt to top.

via 

Moch Fish

 

4 potatoes (peeled, grated)

1 onion (grated) 

2 Tbs plain flour 

2 eggs 

salt and pepper 

vegetable oil (for frying) 

 

Squeeze any excess liquid from the grated potatoes and place in a bowl with the onion, flour and egg. Mix together well and season with salt and pepper. Heat enough oil in the base of a frying pan to shallow fry. Form the mixture into patties and fry until golden brown on both sides. Serve with salt and tomato sauce or choice of condiments.

Cottage Pie

1 Tbs oil

1 onion, roughly chopped

1 Tbs curry powder 

1kg beef mince

3 cups fresh/frozen vegetables, diced

1/4 cup Worcestershire sauce

1/4 cup soy sauce

2 cups beef stock

2 Tbs corn flour

4 large potatoes, peeled and chopped

Butter

Milk

100g grated cheese (optional)

Heat oil in a large saucepan, add onion and curry powder and cook until onion softens. Add mince, stir until brown. Add vegetables, cook 10mins on medium heat. Add sauces and stock, cook for another 10mins. Mix corn flour with a little cold water, then stir the paste into the beef mix. Spoon mix into a baking tray. Meanwhile boil potatoes for 15mins, and mash. Add enough butter and milk to achieve a spoonable consistency. Spread evenly over the beef mix. Sprinkle cheese over top. Bake in oven 180C for 30mins, until the top is golden brown.

Via Kinglake Cookbook (edited)

Savoury Muffins

 

1 medium Zucchini, grated
1 medium Carrot, grated 

1/4 cup Frozen Peas

1/4 cup Frozen Corn

1 cup Cheddar Cheese, grated 

1/2 cup Milk

1/4 cup Plain Greek Yoghurt 

1/4 cup Olive Oil 

2 Eggs 

2 cups Plain Flour 

3 tsp Baking Powder 

Preheat oven to 180C. Squeeze all the juice from zucchini and carrot. Combine with peas, corn, cheese, milk, yogurt, olive oil and egg. Fold combined flour and baking powder into wet ingredients, until just combined. Spoon the mixture, equally, between a greased 12 hole muffin tray sections. top with more grated cheese (optional). Bake for 20-25 mins.

 

Use any vege combination. Capsicum goes really well. Add mixed herbs.

 

via 

Baked Feta Pasta

600g cherry or grape tomatoes

1 onion, quartered 

3 cloves garlic, smashed

Chilli

1/2 cup olive oil

250g Greek feta 

3 sprigs thyme 

250g pasta 

lemon juice

60g baby spinach

Preheat oven to 200°C. Place feta in the centre of a large ovenproof pan or medium baking dish. Surround feta with tomatoes, onion and garlic. Season with salt, pepper and chilli and drizzle with olive oil. Scatter thyme over tomatoes. Bake for 40-45 mins, until tomatoes are bursting and feta is golden on top. Meanwhile, in a large pot of salted boiling water, cook pasta according to package instructions. Reserve ½ cup pasta water before draining. To pan with tomatoes and feta, add cooked pasta, reserved pasta water, lemon juice and baby spinach. Stir until completely combined. 

Serves 4

Don't overdo feta. Can add roasted zucchini and/or mushrooms.

Try cut up pumpkin instead of tomatoes and mash together.

via

Tiramisu Cheesecake Brownies

Coffee Dipping Mixture
1 cup strongly brewed coffee or espresso 
¼ cup dark rum 

Brownies 

115g melted butter (cooled) 

1 Tbs coffee dipping mixture

2 large eggs

1 cup sugar 

⅓ cup cocoa 

½ cup flour 

¼ tsp baking powder 

¼ tsp salt 

Cheesecake 

225g mascarpone cheese (room temperature)

225g cream cheese (room temperature)

½ cup sugar 

2 large eggs 

2 Tablespoons coffee dipping mixture 

Assembly 

8 Di Leo I Savoiardi lady finger biscuits 

¼ cup mini choc chips

Preheat oven to 160° and line an 20×20cm square baking pan with parchment paper and grease generously with butter or baking spray. In a shallow dish, combine coffee and rum together and set aside. 

In a medium sized bowl, combine melted butter, 1 Tbs of the coffee dipping mixture and eggs. Add sugar, cocoa, flour, baking powder and salt. Whisk until all of the ingredients are just combined. Pour brownie batter into prepared baking dish and set aside. 

In another medium sized bowl, combine mascarpone cheese and cream cheese. Beat cheeses on high for 2 mins until well combined. Add in sugar, eggs and 2Tbs of the coffee dipping mixture and beat until thoroughly mixed together. Set aside. 

Briefly dip each lady finger into the coffee dipping mixture and place in a single layer on top of the brownie batter. Break lady fingers in half if needed to fit evenly into the pan. Pour finished cheesecake batter on top of the dipped lady finger cookies and smooth with a spatula. Sprinkle the top with the mini chocolate chips. Bake in pre-heated oven for 45 mins or until cheesecake is cooked through and the top is lightly browned. The cheesecake should be cooked through when it is no longer shiny on top and it has a light brown color to it. Once cooled refrigerate for a minimum of 4 hours or overnight for best results.

Could try without the lady finger layer or add more (2 layers of biscuits)/place on their sides.

via Saporito Kitchen

Vietnamese Chicken Salad

1 whole BBQ chicken, peeled into strips

1 cup celery, thinly sliced

2 medium carrots, julienned

1 cup cabbage, finely shredded

1 small onion,  sliced

3 Tbs coriander leaves

3 Tbs mint

Dressing

3 Tbs sugar

2 Tbs water

1 Tbs fish sauce

1 tsp garlic, crushed

2 Tbs white vinegar

1 red chilli, finely chopped

Topping

2 Tbs peanut oil

1 1/2 tsp garlic, chopped

1/3 cup unsalted roasted peanuts, crushed

1 Tbs brown sugar (or caster sugar)

Combine the chicken, celery, carrot, cabbage, onion, coriander and mint in a large bowl. To make dressing place all ingredients in a jar and shake until sugar has dissolved and ingredients are well combined. To make topping heat oil in a wok, add garlic and cook over moderate heat, stirring, until golden brown. Stir in the peanuts and sugar. Pour the dressing over the chicken mixture and toss to combine. Sprinkle over topping just before serving.

Serves 4

Great summer lunch! or impressive share salad!

 

via The Essential Asian Cookbook