Quiche

1.5 sheets puff pastry, thawed
1/2 cup milk
4 large eggs
1 cup diced ham
1/2 cup frozen corn
2-3 spring onions, sliced
1 cup grated cheese

Preheat oven to 180C and lightly grease a pie dish. Press pastry into the pie plate, folding over, stretching and squishing until it fits, trimming if desired. Sprinkle ham, corn and spring onions on top of pastry. Whisk together milk and eggs and pour mixture over the top. Sprinkle with cheese. Bake for 25-35 mins until pastry is golden brown and eggs are completely set.

Apple Slice

1 cup plain flour
1 cup self raising flour
250g butter 
1/2 cup caster sugar
1 egg, whisked 
stewed apple

Preheat the oven to 180C. Sift together the plain flour and SR flour then stir in the sugar. Rub the butter into the flour mixture. Add egg and mix into a firm smooth dough. Divide the dough into two. Roll out one to fit into a greased lamington tray. Spread the stewed apple over the top. Top with the rolled out other half of dough. Score the top sheet of pastry into desired slice serving sizes. Bake for 25 mins. Allow to stand in tray until cold.

Stewed apple
Peel, core and dice 6 apples into about 1 to 2cm cubes. Add apples, 4 Tbs water, 2 Tbs sugar and 1 tsp cinnamon to a saucepan. Bring to boil with lid on. Simmer until softened.

Via

Pretzels

1 cup milk
1 packet active dry yeast (7g)
3 Tbs brown sugar, packed
2 1/4 cups all-purpose flour, plus for kneading 
140g unsalted butter
1 tsp fine salt
1/3 cup baking soda
2 Tbs coarse salt

Warm the milk and sprinkle in the yeast. Let the yeast soften, about 2mins. Stir in the brown sugar and 1 cup flour with a wooden spoon. Soften butter and stir into the mix. Add the remaining 1 1/4 cups flour and the fine salt to make a sticky dough. Turn the dough out onto a lightly floured surface and knead, adding more flour if needed, until smooth but still slightly tacky, about 5 mins. Shape into a ball, place in a lightly greased bowl and cover with plastic wrap. Let rise in a warm spot until doubled in size, about 1hr. Preheat the oven to 230C and grease a large baking sheet. Punch the dough to deflate it, then turn out onto a lightly floured surface. (If the dough seems tight, cover and let rest until it relaxes.) Divide the dough into 8 pieces. Roll and stretch each piece with the palms of your hands into a 75cm rope. Form each rope into a pretzel shape. Dissolve the baking soda in 3 cups warm water in a shallow baking dish. Gently dip each pretzel in the soda solution, then arrange on the prepared baking sheet and sprinkle with the coarse salt. Bake until golden, 10mins.
Makes 8
Food Network


To double recipe don't double yeast.

To brush soda solution:
1/4 cup water
1 tsp baking soda via

Make Ahead 
Pretzels baked without salt can be frozen for up to 1 month. Spray the frozen pretzels with water and sprinkle with salt before reheating in a 135°C oven until warmed through, about 10mins. via

Chocolate Coconut Self-Saucing Pudding

1 cup plain flour 

2 tsp baking powder 

2 Tbs cocoa powder, plus 2 Tbs extra

1/4 cup desiccated coconut

1/4 cup caster sugar 

40g unsalted butter, melted 

1/2 cup milk

1 egg 

vanilla

1 cup brown sugar, firmly packed 

Preheat the oven to 175°C. Sift the flour, baking powder, cocoa and a pinch of salt into a large bowl, then stir in the coconut and caster sugar. In a separate bowl, combine the melted butter, milk, egg and vanilla with a wooden spoon, then mix with the dry ingredients. Pour the mixture into a greased ceramic pudding dish. Sprinkle the extra cocoa and brown sugar over the pudding, then carefully pour 1 cup boiling water over the top. Bake in the oven until the centre has puffed and the pudding feels firm – this should take about 40-45 mins.

Delicious.com.au

Yakitori

Chicken Yakitori

500g chicken breast fillets
1/2 cup mirin
1/4 cup recap manis
1tsp toasted sesame seeds
1 green onion, sliced

Slice chicken into thin diagonal strips; thread strips loosely onto skewers. Place skewers, in single layer, in large shallow dish. In a small jug, combine mirin and kecap manis. Pour half the marinade over skewers; reserve remaining marinade. Cover; refrigerate 3hrs or overnight. In a small saucepan, simmer reserved marinade over low heat until reduced by half. Meanwhile, cook drained skewers on heated oiled grill plate (or grill or barbecue) until chicken is cooked through. Serve skewers drizzled with hot marinade and sprinkled with sesame seeds and onion.


Salmon with Thai flavours

1 cup lemon juice
1/4 cup lime juice
1Tbs fish sauce
2 Tbs brown sugar
1/3 cup finely chopped vietnamese mint
1/3 cup finely chopped coriander
2 zucchini (240g)
400g piece salmon fillet
2 Tbs lemon juice, extra
1 Tbs peanut oil

Combine juices, fish sauce, sugar and herbs in small bowl. Cut ends from zucchini; using vegetable peeler, slice zucchini into long thin ribbons (you need 24 ribbons). Remove all skin and bones from fish; slice thinly into 24 long slices. Loosely weave zucchini ribbons together with a slice of fish onto skewers. Place skewers, in single layer, in large shallow dish. Add citrus mixture, cover; refrigerate 3hrs or overnight, turning occasionally. Place skewers on serving platter; drizzle with combined extra juice and oil. Alternatively grill before serving.

via Womens Weekly, Party Food and Drink

Choc Dipped Jam Shortbread Biscuits

125g butter
1/2 cup icing sugar
1 egg
vanilla
1 cup flour
1 cup cornflour
jam
chocolate

Beat the butter and together. Add egg and vanilla. Beat until combined. Add the flours and knead to combine. Wrap the dough in plastic and keep in fridge for 30mins.  Separate into tsp sized balls and press into oval shapes. Mark biscuits with fork. Cook in oven 180C for 10-15mins till slightly cooked. Melt chocolate over a double boiler. When biscuits cool down, sandwich 1 tsp of jam between two biscuits and dipping melted chocolate.

via Youtube

Ham, Feta and Spinach Frittata

8 eggs 
1/2 cup thickened cream 
Salt and pepper 
100g Danish fetta, crumbled 
10 cherry tomatoes, halved 
20g baby spinach
1/4 cup spring onion, chopped 
150g Double Smoked Ham, sliced 
1/2 cup mozzarella, shredded 
Salad, to serve
Tomato relish, to serve

Preheat the oven to 180C. Line a baking dish with baking paper. In a medium sized bowl, add the eggs, thickened cream and salt, whisk until combined. Add all other ingredients, except the mozzarella and combine. Pour mixture into the baking dish and sprinkle with mozzarella. Bake for 25 mins or until cooked. Remove from the oven and allow to cool for 10 mins before removing from the tray and serving with salad and relish.

Serves: 6
via

Spinach Dip

1 Pkt frozen spinach

1 onion, chopped

1 tub sour cream

1 pkt spring onion soup mix

1 cup mayonnaise

Mix spinach and onion together over heat until warm. Mix soup, sour cream and mayonnaise together. Add semi-warm spinach mixture to soup mix. Mix together and refrigerate overnight. Serve cold (nice in cob bread case).

Vanilla Custard

1 cup milk 
1 cup thickened cream 
1 tsp vanilla extract
4 egg yolks 
1 Tbs cornflour 
1/3 cup caster sugar

Combine milk, cream and vanilla extract in a small saucepan. Place over medium heat. Cook, stirring constantly, for 5 minutes or until hot (do not allow to boil). Remove saucepan from heat. Whisk egg yolks, cornflour and sugar in a heatproof bowl until well combined. Slowly pour hot milk mixture over egg yolk mixture, whisking constantly. Return mixture to saucepan over low heat. Cook, stirring constantly, for 15 - 20 mins or until custard thickens and coats the back of a metal spoon (do not allow custard to boil, as it might curdle). Serve custard warm or cold over stewed fruit, pancakes or crumbles.

Rhubarb Dream Bars

Crust
1 cup flour
½ cup sugar
½ cup butter, room temperature

Filling
2 large eggs
1 cup sugar
¼ cup flour
¼ tsp. salt
2 cups diced rhubarb

Preheat oven to 180C. Line the bottom of an 20cm slice pan with baking paper bringing it up the sides so that it will be easy to remove the squares after. Combine the crust ingredients in a food processor and then press into the prepared pan. Bake for 15min. (crust will still remain very pale in colour.) Meanwhile mix together eggs, sugar, flour and salt and whisk well. Stir in rhubarb. Pour onto the hot crust and continue to bake for 40-45min. Let the bars cool and remove with the parchment paper. Cut into squares.

via Noshing with the Nolands

Tapioca Pudding with Mango

1 cup water 
100g brown sugar 
3/4 cup seed Tapioca 
1/4 cup (60ml) coconut cream 
1 Tbs vanilla extract 
Pinch of salt 
1 tin mango slices 
2 Tbs shredded coconut, toasted

Bring 1 cup water to boil in a small saucepan. Add brown sugar and cook until sugar has dissolved. Cook over medium heat and reduce until syrupy. Bring a large saucepan of water to boil and add seed tapioca, stirring to prevent sticking. Simmer for 15mins or until tapioca is just transparent. Drain through a sieve and rinse with cold water. Stir brown sugar syrup, coconut cream, vanilla and salt through seed tapioca. Divide amongst 4 small glass and allow to set in fridge (about 2hrs). Serve topped with mango and toasted coconut.

via Mckenzie Seed Tapioca packet recipe idea

Fritter recipes

Ricotta Fritters

1 cup fresh ricotta 

3 eggs, separated 
2 tbsp grated parmesan 
⅓ cup plain flour 
30g unsalted butter, melted, plus extra for frying 
⅓ cup chives, chopped 
⅓ cup mint
⅓ cup flat-leaf parsley, chopped
pepper and salt

Combine the ricotta, egg yolks, parmesan, flour, melted butter and herbs in a bowl. Season, then beat with a fork until all ingredients are evenly distributed. Place the egg whites in a separate bowl with a pinch of salt. Whisk until soft peaks form and then fold, one spoonful at a time, into the ricotta mixture until just combined. Heat a little butter in a frypan over medium-high heat. Add spoonfuls of the ricotta mixture to the pan and cook for 1-2 minutes each side until golden. Serve warm with beetroot relish and crème fraîche, garnished with a side salad of watercress, snow pea sprouts or rocket.

Quinoa Fritters

2-4 tablespoons oil
1 cup of cooked quinoa
3 medium eggs
1 medium carrot, grated
1 small onion, finely chopped
1 tablespoon chives, chopped
1 tablespoon coriander, chopped
1/4 cup of almond meal 
Salt & pepper, to taste

Mix all the ingredients together in a bowl. Add 2 tablespoons of oil to a medium frying pan on moderate heat. Scoop out the fritter mixture into frying pan and flatten a little. Cook for a few minutes on each side, until lightly golden and drain on paper towels. Serve with green salad and sour cream.

Spicy Thai Noodles

500g linguine 

2 Tbs olive oil

2 large eggs, lightly beaten

1-2 zucchini, sliced in half circles

1 Capsicum

200g mushrooms, chopped

3 cloves garlic, minced

2 Tbs brown sugar

1/3 cup soy sauce

1/2-1 Tbs Sriracha hot sauce

2 inches fresh ginger, grated

1 handful fresh coriander, chopped

4 spring onions, chopped 

1/4 cup peanuts, chopped

Cook linguine according to package directions. Drain and set aside. In a medium bowl combine brown sugar, soy sauce, sriracha, and ginger; whisk well to combine; set aside. Heat large pot over medium heat, add 1 Tbs olive oil. Add beaten eggs and stir to scramble. Once cooked, set aside with pasta. Heat remaining oil over medium heat. Add zucchini, capsicum, mushrooms, and garlic. Saute over medium high heat for 5-6 minutes or until veggies are cooked through. Turn heat down to low, add pasta and eggs back to pot, then pour the sauce mixture over the top. Stir well to coat pasta and vegetables with sauce. Remove from heat, add peanuts, green onions, and coriander; stir to combine. Serve immediately.

via Domestic Superhero

Beetroot Relish

700g beetroot
1 red onion, finely chopped 
1 cup Jam Sugar
1½ cups white vinegar
3Tbs balsamic vinegar
pinch of salt
½ tsp ground black pepper

Clean the beetroot and cut off all of the stalk/leaves. Place into a pot of boiling water and boil for 20mins (until soft and the beets can be pierced with a sharp knife). Remove from the water and cool. Wearing gloves remove the skin from each beet by gently rubbing. Grate the beetroot into a bowl (it should be very soft and easy to grate). Add the beetroot and all of the ingredients into a wide-based pot and stir over low heat until the sugar dissolves. Let mixture simmer for approximately 30mins until the liquid has evaporated and it has a jam-like consistency (test by spreading jam on a plate from the freezer- If it wrinkles and feels gel-like, it’s ready). Put into sterilised jars.

Notes: Store the relish in a cool dry location. 
Once opened it should be stored in the fridge. 
Use within 3 - 4 months. 
Enjoy on salad sandwiches, with cold meats, cheese and eggs.

Makes approx 3 Promite jars

Via: A Fresh Legacy

Pear and Almond Tart

Poached Pears
6-7 Pears
3 cups water 
1 cup sugar
2-3 Tbs lemon juice 
1 cup Amaretto liqueur (or Grand Marnier, or Apricot/Peach Liqueur) 
5 Tbs vanilla extract 
cinnamon

Peel, core and halve the pears. In a large pot combine all other ingredients and bring to boil. Add the pears to the poaching liquid and simmer until the pears are soft and easily pierced with a knife. About 10-30mins. Leave the pears in the poaching liquid for a couple of hours or overnight.

French Almond Cream
60g unsalted butter, softened
1/4 cup sugar 
1 egg
1/3 cup ground almonds 
1 Tbs plain flour
1 Tsp vanilla

Add all ingredients to a bowl and beat until fluffy and thoroughly combined. Keep inn fudge until needed.

Tart
1 sheet of puff pastry
Slivered almonds
2-3 Tbs apricot jam

Preheat oven to 180C. Transfer the thawed puff pastry sheet into a tart mould and trim edges. Poke with a fork all around, to prevent it from puffing up in the oven. Place in freezer for about 10 minutes. Remove the tart from the freezer and bake until the tart is slightly golden, about 15-20 mins. Once out of the oven, allow it to completely cool. Fill tart with Almond Cream Mixture. Place in the freezer for 5 minutes. Slice pears and arrange about 3-4 cut up pears on top of the Almond Cream mixture. Sprinkle with almonds. Spray a piece of foil with non stick spray and gently cover the tart with it, sprayed side touching the tart. Put back in the oven and bake until the almond mixture is well risen all the way in the middle, about 45 mins. Then remove the foil and bake for another 10 mins allowing the top to brown up slightly. Once the tart is baked allow it to completely cool on the rack. Heat apricot jam until a liquid then apply it generously to the top of the tart with a brush.

Notes: The pears are delicious on there own as a dessert warmed with cream or ice cream.
The Almond Cream  can be used a a french toast  stuffing by sandwiching a heaped tablespoon of filling between 2 slices of bread. Soak the sandwich in an egg and sugar mixture. Cook on both sides over medium heat in a buttered skillet, until golden crust forms.

via: Let The Baking Begin

Oven Roasted Corn

Corn on the cob
Butter

Preheat oven to 230C. Remove husks and silks from corn. Butter corn and wrap in foil. Place on cookie sheet and roast for 20 to 25 minutes.

Easy Pad Thai

150g thick rice noodles
1 zucchini 
1 red capsicum
1 onion 
2 carrots 
2 Tbs oil 
1 egg, beaten
½ cup peanuts, chopped 
½ cup fresh herbs (coriander, basil) chopped 

Sauce 
3 Tbs fish sauce
3 Tbs brown sugar
3 Tbs chicken or vegetable stock 
2 Tbs white vinegar 
1 Tbs soy sauce 
Pinch chili flakes

Soak noodles in a bowl according to packet instructions. Thinly slice the zucchini, capsicum, carrots and onion. Shake up the sauce ingredients in a jar. Heat a tablespoon of oil over medium high heat. Add the veggies - stir fry for 3-4 minutes or until tender. Transfer to a dish and set aside. Add another tablespoon of oil to the pan. Drain the noodles and add to the pan and stir fry for 1 min. Add the sauce and stir fry for another 1-2 mins, until the sauce starts to thicken and stick to the noodles. Push the noodles aside to make a little room for the egg - pour the beaten egg into the pan and let it sit for 30 seconds or so. Toss everything around. The egg mixture will stick to the noodles and everything will start getting sticky. Add in the vegetables, toss together, and remove from heat. Stir in the peanuts and herbs and serve immediately.

15mins

Serves 4

via

Garlic Roasted Potatoes and Capsicum

1kg potatoes
1 large red capsicum
1 large yellow capsicum
2-3 red or white onions, peeled and cut into wedges
2-3 large cloves garlic, finely sliced
6 thyme sprigs
1/2 cup olive oil
1/4-1/2 tsp paprika

In a saucepan, cover potatoes by 10cm in water. Salt and bring to the boil. Steadily simmer for 20mins. Drain. When cool enough to handle, peel and cut into bite-sized chunks. Preheat oven to 220C. Core, deseed and slice capsicum into 2-3cm chunks. Add to the potato, along with the onion, garlic, thyme leaves, olive oil, 2tsp salt and paprika. Mix. Spread evenly onto baking tray. Roast for 40mins, stirring in-between, until veggies are golden and caramelised.

The Salad Book, Belinda Jeffery

White Chocolate Chip and Cranberry Cookies

170g unsalted butter, softened
3/4 cup packed dark brown sugar 
1/4 cup sugar 
1 egg
2 tsp vanilla extract 
2 cups plain flour 
2 tsp cornflour
1 tsp baking soda 
1/2 tsp salt 
3/4 cup white chocolate chips 
3/4 cup dried cranberries

Beat the butter for 1min on medium speed until completely smooth and creamy. Add the brown sugar and sugar and mix on medium high speed until fluffy and light in color. Beat in egg and vanilla on high speed. Scrape down the sides and bottom of the bowl as needed. In a separate bowl, whisk the flour, cornstarch, baking soda and salt together until combined. Slowly mix into the wet ingredients until combined. The cookie dough will be quite thick. Add the white chocolate chips and dried cranberries mix until evenly disbursed. Cover dough tightly with plastic wrap and chill for at least 2 hours and up to 2 days. Chilling is mandatory for this cookie dough.
Preheat oven to 180C. Line two large baking trays. Roll balls of dough, about 1 Tbs each. Place 10 - 12 on each baking sheet. Bake in batches for 8-10 mins, until just golden brown around the edges. Allow to cool for 5 minutes before transferring to a cooling rack to cool completely.

Via Sally's Baking Addiction

Quinoa, Black Bean and Corn Tacos

1 1/2 cups cooked quinoa (1/2 uncooked)
1 Tbsp olive oil 
1 medium onion, diced 
3 cloves garlic, crushed 
1 cup vegetable or chicken stock
400g can diced tomatoes
1 tsp chilli powder 
1 tsp ground cumin 
1/2 tsp paprika 
1/4 tsp cayenne pepper 
1/4 tsp ground coriander 
Salt and pepper, to taste 
1 1/2 cups frozen corn 
800g can black beans, drained and rinsed 
juice of 1 lime 
1/2 cup fresh coriander, chopped 

Toppings:
Corn or wheat tortillas 
Lettuce
Cheese 
Avocados
Tomatoes 
Hot sauce
Sour cream

Heat olive oil in a large non-stick saucepan over medium high heat. Once hot, add onion and saute until golden and tender, about 3 minutes. Add in garlic and saute 30 seconds longer. Stir in stock, diced tomatoes, cooked quinoa, chili powder, cumin, paprika, cayenne, coriander and season with salt and pepper to taste. Bring mixture to a boil, then reduce heat, cover saucepan with lid and simmer about 20 mins, until mixture has thickened. Stir in corn and black beans and simmer, uncovered 5 - 10 minutes, stirring occasionally. Mix in lime juice and fresh coriander. Serve warm over tortillas with desired toppings.

via

Pirate Treasure Chest

Pirate Treasure chest for Steve's 30th pirate party. Tried to find those edible necklaces to add but couldn't. I think it worked better with the limited colours/lollies! I also thought of kit-lat or choc finger biscuits to create the wood but think the frosting works really well!

Pirate Hat Cookies

230g butter, room temperature 
1 cup brown sugar 
1 egg 
2 2/3 cup flour 
2 1/2 Tbs cocoa powder 
24 miniature peanut butter cups, Rollo pieces or block caramel chocolate

Preheat the oven to 190°C. Cream the butter and brown sugar together. Mix in the egg. In a separate bowl, mix the flour and cocoa powder together. Add the dry ingredients to the wet and combine. Refrigerate the dough for 30 minutes.  Roll out dough to 3mm thick. Cut out two different sized circles. Place square of chocolate on larger circle and cover chocolate with smaller circle. Fold in three sides of the larger circle and pinch the three corners. Place on a parchment lined baking sheet. Make a light "X" in the center of each side of the hats. Bake for 10-12 mins.

via

Chicken, cranberry and pistachio sandwiches

1 BBQ chicken
Whole egg mayo
Pistachios
Dried cranberries
Fried onion and chopped celery (optional)
Rocket

Mince chicken meat in food processor. Add generous amount of mayo to make a spreadable comsistency. Mix in 1/2 packet cranberries. Chop or process pistachios and add to mixture before serving so they don't go soft. Spread mixture onto bread with rocket in the middle.

Crispy Baked Garlic Tofu

400g block firm tofu, cut into bite-sized cubes
4 garlic cloves, minced
2 tbsp soy sauce
1/2 tbsp cornstarch + 5 tbsp water
1 1/2 tbsp light brown sugar
1 tsp sriracha sauce

Preheat oven to 200C. Place tofu pieces on a lined baking sheet. Bake tofu for about 35-40 mins until golden and crisp around the edges, flipping tofu halfway through. To make the sauce add garlic, soy sauce, onion powder, brown sugar and sriracha in a small saucepan over medium heat. Add cornstarch and water to a small bowl and mix until cornstarch is fully dissolved. Add to the saucepan. Bring to a gentle boil and stir until everything is completely mixed and sauce has thickened. If your sauce is too thick, you can add another 1 tbsp of water to thin it slightly. Add tofu to saucepan and coat with sauce. Serve while warm with rice and asian green stirfry.

Coconut Jam Drops

125g butter, chopped, at room temperature 
2/3 cup caster sugar 
1 teaspoon vanilla essence 
1 egg yolk 
1 1/4 cups self-raising flour, sifted 
2/3 cup desiccated coconut 
Jam

Preheat oven to 180°C. Cream the butter, sugar and vanilla essence in a mixing bowl until pale and creamy. Add the egg yolk and mix well. Add the flour and coconut, and mix on low speed until just combined. Using a heaped teaspoon of mixture, roll into balls. Place onto greased baking trays, allowing room for spreading. Flatten slightly with a spatula. Using the end of round handled wooden spoon, make an indentation in the centre of each biscuit. Fill the hole with a 1/4 teaspoon of jam. Bake 1 tray at a time for 12-15 mins or until light golden. Stand for 5 minutes on tray before transferring to a wire rack to cool.

via taste.com

Cauliflower Rice with Middle Eastern Roast Veges

1 large head (about 1.2kg) cauliflower, cut into small florets 
olive oil 
1 eggplant, cut into 3cm pieces 
1 red capsicum, cut into 3cm pieces 
1 large zucchini, cut into 3cm pieces
1 red onion, cut into small wedges 
400g pumpkin, trimmed, cut into 3cm pieces 
1/2 tsp paprika 
1/2 tsp ground cumin
1/2 tsp ground coriander 
1/4 tsp chilli flakes 
1/3 cup mint leaves 
1/3 cup coriander leaves 
1/3 cup feta, crumbled 
2 Tbs toasted pine nuts

Preheat oven to 200C. Grease and line 2 large baking trays with baking paper. Place cauliflower on one of the prepared trays. Drizzle with 2 tablespoons olive oil and toss to coat. Season with salt and pepper. Place eggplant, capsicum, zucchini, onion and pumpkin on the remaining tray. Combine paprika, cumin, coriander and chilli with 2 tablespoons of olive oil. Season with salt and pepper and drizzle over the mixed vegetables. Roast cauliflower and vegetables for 30 mins or until tender. Process the cauliflower in a food processor and until very finely chopped. Transfer to a platter. Toss vegetables with mint and coriander and arrange over the cauliflower. Top with feta and pine nuts.

via taste.com

Dad's Pork Tenderloin and Green Asian Veggie Stirfry

1 Pork Tenderloin

Marinade
Lime juice and zest
Garlic
Chilli flakes
Soy sauce
Sesame oil
Mirin

Stir fry
Red Onion
Bok choy
Broccoli
Beans/snow peas
Capsicum
(or any veggies you want)

Garlic
Chilli flakes
Soy sauce
Mirin
Mint
Coriander
Basil

Zucchini Spread

750g tender zucchini, grated

Salt

250ml white vinegar

2 Tbs sugar

1-2 cloves of garlic, thinly sliced

1 sml chilli, finely sliced

Oregano

250ml extra virgin olive oil

Place zucchini into a bowl and sprinkle with salt. Massage salt well into the zucchini so that it is distributed evenly. Let sit for 1/2 hour and massage again. Add vinegar and sugar. After another 1/2 hour, squeeze the zucchini to remove any liquid and place in a new bowl. Season the zucchini with olive oil, garlic slices, oregano and chilli. Pack into sterilised jars very tightly, squashing after each layer and drizzling olive oil as you go. Top the jars with olive oil and leave to sit for a couple of hours. Top up again with more olive oil.

Makes approx 600ml of spread (1 big olive jar)
Keeps for 3-6 months

Via Manuelina Culinary

Chocolate Butterflies Cake

Cake I made for Appels and Kat's birthday. Nita's chocolate mud cake decorated with strawberries and chocolate filigree wrapped around the edge made by piping/dripping white and milk chocolate on baking paper and placing around edge before it sets fully. Butterflies made by piping shape on baking paper in an open book to get the shape of the wings.

Chilli Con Carne (Jamie Oliver)

2 medium onions 
2 cloves garlic 
2 medium carrots 
2 sticks celery 
2 red capsicum
olive oil 
1/2 tsp chilli powder 
1 tsp ground cumin 
1 tsp ground cinnamon 
salt and pepper 
400g tinned corn 
400 g tinned red kidney beans 
800 g tinned chopped tomatoes 
500 g quality minced beef 
1 small bunch fresh coriander 
2 tablespoons balsamic vinegar 

Peel and finely chop the onions, garlic, carrots and celery. Roughly chop the capsicum. Place a pan on a medium high heat. Add olive oil and all your chopped vegetables. Add the chilli powder, cumin and cinnamon with a good pinch of salt and pepper. Stir every 30 seconds for around 7 minutes until softened and lightly coloured.

Add the drained corn, drained kidney beans and the tinned tomatoes. Add the minced beef, breaking any larger chunks up with a wooden spoon. Fill the empty bean tin with water and pour this into the pan. Add the balsamic vinegar and season with a good pinch of salt and pepper. Bring to the boil and turn the heat down to a simmer with a lid slightly askew for about an hour, stirring every now and again to stop it catching.

Serve with rice, bread over a jacket potato, with couscous or as a Burritos with:

wraps

guacamole

grated cheese

sour cream

lettuce

via

Homemade Nutella

I wanted to give homemade Nutella a go so went to buy some hazelnuts, but the amount I needed cost more than a jar of Nutella! So I went to the bulk food shop to buy some and, although still expensive, I bought what I needed. Once home I followed the first recipe to roast the hazelnuts and BURNT THEM! Yuk! they wore so bitter and very gone. So, luckily I had also bought some almonds, which I think are my favourite nuts, so decided to substitute them. It turned out deliciously!
The following week I decided to try the second recipe (with almonds still), which uses cocoa powder instead of chocolate so would therefore be a little better for you and dairy free. I think the first one is yummier but could eat either of them by the spoonful.

Recipe 1 
1 cup hazelnuts (or almonds)
340g milk chocolate, melted
2 Tbs vegetable oil
3 Tbs icing sugar (or sugar)
1 Tbs cocoa powder 
1/2 tsp vanilla extract 
3/4 teaspoon salt

Preheat the oven to 176°C). Spread the hazelnuts in a single layer on a baking sheet and toast them in the oven for about 12 minutes, until they’ve browned a little and the skins are blistered a little. Wrap them in a kitchen towel and rub vigorously to remove as much loose skin as possible. Let cool completely.
In a food processor, grind the hazelnuts until they form a paste. Add the oil, sugar, cocoa powder, vanilla, and salt and continue processing until the mixture is as smooth as possible–or as smooth as you like. Add the melted chocolate, blend well. It will thicken as it cools. Scrape into a jar let it cool to room temperature. The Nutella will keep on the counter at room temperature for up to 2 weeks
via

Recipe 2
1 cup toasted hazelnuts, peeled (or almonds)
1/4 cup dark cocoa powder
1/2 cup icing sugar
3/4 tsp vanilla extract
1/4 tsp kosher salt
4 Tbs canola oil

Place the hazelnuts in your food processor and blend continuously until they turn into a smooth butter, about 3 minutes. Add the remaining ingredients and continue blending until smooth and creamy. If stored in the refrigerator, the Nutella is good 2 weeks.
via 

Spinach, feta and semi-dried tomato pull-apart

2 1/2 cups (375g) plain flour 
2 teaspoons (7g sachet) dried yeast 
2 teaspoons sea salt flakes 
1 teaspoons caster sugar 
1/4 cup (60ml) olive oil 
1 cup baby spinach, shredded 
100g feta, crumbled 
1/2 cup (75g) semi-dried tomatoes, finely chopped
Olive oil, extra, for brushing 
Sea salt flakes, extra, to sprinkle

Spinach Pesto
1 cup baby spinach leaves 
1/2cup basil leaves 
1/4 cup (40g) pine nuts, toasted 
1/4 cup (20g) Parmesan, finely grated 
1 garlic clove, crushed 
2 tablespoon olive oi

Combine flour, yeast, salt and sugar in a large bowl. Make a well in the centre. Add 3/4 cup (185ml) warm water and the oil. Stir to combine. Turn onto a lightly floured surface and knead for 10 mins or until smooth and elastic. Place in a lightly greased bowl. Cover and set aside in a warm, draught-free place for 1 hour or until dough doubles in size.
To make the spinach pesto, place the spinach, basil, pine nuts, parmesan, garlic and oil in a food processor and process until smooth.
Grease a 10cm x 21cm loaf pan. Gently punch down dough. Knead for 2 mins or until dough returns to its original size. Divide into 8 portions. Roll 1 portion into a 5cm x 20cm rectangle. Spread with a little pesto. Sprinkle with spinach, feta and tomato. Starting from 1 short end, roll to enclose. Repeat with remaining dough portions, pesto, spinach, feta and tomato. Place rolls, side by side, in the pan. Cover and set aside in a warm, draught-free place for 30 mins to rise.
Preheat oven to 200C. Lightly brush the rolls with a little extra oil and sprinkle with the extra sea salt flakes. Bake for 10 mins. Reduce oven to 180C and bake for a further 20 mins or until golden.

via

Billionaire Bars (Caramel Slice)

Butter Cookie Base

1/2 cup white sugar
2 Tbs brown sugar

Pinch of salt
2 1/4 cups plain flour
250g unsalted butter

Filling

125g unsalted butter, cut into chunks
1/2 cup brown sugar
1 (400ml) can sweetened condensed milk
1 tsp vanilla

Topping

2 cups (350g) dark chocolate chips

1/2 cup (90g) white chocolate chips

Soften butter and add it to all the dry ingredients for the base. Mix ingredients until it holds together like a dough. Press into lined and greased baking tray. Bake for 25 mins at 160C or until lightly browned. Let this cool fully.

For the filling, heat the butter, brown sugar and condensed milk over low heat in a heavy sauce pan. Let the mixture lightly simmer, and stir constantly until it thickens and becomes a medium caramel color (about 20 mins). Remove from the heat, and stir in the vanilla. Pour the filling over the cookie base, and spread evenly. Let this cool completely before adding the chocolate topping.

To make topping, melt the the chocolates separately (using a double boiler).  Spread dark chocolate over caramel and drop spoonfuls of white chocolate on top. Lightly drag lines of melted chocolate all over the top to create a marbled effect. Let the bars sit in the refrigerator, until the chocolate becomes firm. Allow them to sit at room temperature before cutting to avoid chocolate cracking.

Lemon and Poppy-seed cake

200g butter 
1 cup sugar 
3 eggs 
1 tsp vanilla essence 
1/2 cup milk 
Grated zest of lemon 
2 tbsp lemon juice 
2 cups plain flour
2 tsp baking powder 
6 tbsp poppy seeds

Preheat oven to 160C. Grease and line a 23cm round tin with baking paper. Cream butter and sugar. Beat in eggs one at a time, then add vanilla, milk, lemon zest and juice, mixing to combine. Stir in flour, baking powder and poppy seeds until evenly combined. Spoon mixture into prepared tin and smooth top. Bake 50-60 minutes or until a skewer inserted in the centre comes out clean. 

Lemon Syrup
2 tbsp lemon juice 
1/4 cup water
2 tbsp sugar
Grated zest of 1 lemon

In a pot combine all ingredients. Simmer for 2-3 minutes. While cake is still warm, prick with a skewer all over and spoon over Lemon Syrup.

via taste.com

Feijoa Jam

1kg Feijoa, peeled
1/3 cup water
800g sugar
1tsp ginger powder
3Tbs lemon juice

Bring water and feijoa to the boil in a pan, and cook until the fruit is tender. Add sugar, lemon juice and ginger and stir until the sugar has dissolved. Boil until the jam will set. Test by spreading a spoonful of jam on a cold plate (start testing after about 10 mins of cooking time). Bottle in hot sterilised jars while the mixture is hot.

To sterilise jars
Preheat oven to 120C. Clean jars well with hot soapy water and rinse well. Let drain then place upright on oven tray. Place in oven and heat for 20mins. Fill while hot with hot jam. Boil lids in saucepan for 10mins then let drain.

Ninja Turtle- Michelangelo Cake

Cake I made for Cody's surprise 30th birthday party. I made it at home in Albury and we took it up in the Esky to Newcastle in the car! I chose to make him orange (Michelangelo) randomly and Michelangelo is Cody's favourite Ninja Turtle luckily!

Mocha Truffles

3/4 cup thickened cream
30g butter
400g dark choc, chopped
3 tsp coffee liqueur
400g white choc, chopped
2 tsp vege oil
1 Tbs instant coffee powder, extra

Heat cream and butter in a medium saucepan over medium heat until just boiling. Remove from heat. Add dark choc to mixture, do not stir. Stand at room temperature for 5mins. Stir until smooth. Stir in coffee and liqueur. Transfer choc mixture to a bowl and refrigerate for 2-3 hours or until mixture is firm enough to roll. Line 2 oven trays and using 1 1/2 tsp of choc mixture roll into small balls (make sure hands are cold). Put truffles on prepared trays, cover and freeze 30mins or until firm.

Microwave white choc and oil uncovered on medium for 2-3mins, stirring every minute with a metal spoon until melted. Stand 5mins to cool. Use 2 forks to dip truffles, one at a time, in melted chco. Let drip, then place back on trays. Stand at room temperature until almost set. Sprinkle with coffee powder, then refrigerate 30mins or until set.

Pistachio Lime Balls

250g butter, softened
Rind of 2 large limes, finely grated
1/2 cup pure icing sugar
2 cups plain flour, sifted
1 cup roasted pistachio nuts, coarsely ground
Green sugar
Icing sugar, extra

Beat butter and lime rind in large bowl until pale. Add icing sugar and beat. Add flour and beat until combined. Add nuts and use a wooden spoon t o mix until dough comes together. Preheat oven 180C. Line oven trays. Roll dough into small balls, then roll in green sugar to coat. Put balls on trays and flatten slightly. Refrigerate until form, approx 15mins. Bake 1 tray at a time for 12-15mins or until bases are light golden. While biscuits are hot, sprinkle with extra icing sugar. Stand 10mins on trays then transfer to wire rack to cool.

Coconut Snowballs

200g white chocolate
1/3 cup cream
100g blanched almonds, chopped
1 cup sponge cake or macaroon finger biscuits, crumbed
1 1/2 cup shredded coconut

Melt the white chocolate in a heatproof bowl over a pot of simmering water, or in the microwave, stirring every 20secs. Fold in cream, almonds and biscuit crumbs. Let the mixture cool to room temperature. Roll teaspoons of the mixture into balls and then roll in the coconut, place on a lined tray and refrigerate.

Key Lime Pie

150g plain sweet biscuits (Granita)
75g butter, melted
4 egg yolks
395g can sweetened condensed milk
1 Tbs finely grated lime rind
1/2 cup lime juice
whipped cream and finely grated lime rind, to serve 

 Preheat oven to 180°C/160°C fan-forced. Process biscuits until mixture resembles fine breadcrumbs. Transfer to a bowl. Stir in butter. Press mixture over base and side of a 3cm-deep, 20cm (base) glass or ceramic pie dish. Bake for 10 minutes or until base is light golden. Cool. Using an electric mixer, beat egg yolks in a bowl for 3 to 4 minutes or until light and fluffy. Gradually beat in condensed milk, lime rind and lime juice. Pour mixture over crust. Bake for 12 minutes or until mixture has just set. Remove from oven. Cool to room temperature. Refrigerate for 3 hours or until chilled. Cut into wedges. Serve with cream and lime rind.

Via taste.com.au

Lemon Meringue Pie

1 1/2 cups plain flour 
2 Tbs icing sugar mixture 
125g butter, chilled, coarsely chopped 
2 1/2 Tbs iced water 

Lemon filling 
1/3 cup cornflour 
1/2 cup water 
1 cup fresh lemon juice 
2 cups caster sugar 
60g butter, coarsely chopped 
4 eggs, separated

Sift the flour and icing sugar into a large bowl. Use your fingertips to rub the butter into the flour mixture until it resembles fine breadcrumbs. Add the water and use a round-bladed knife to stir until a dough forms. Use your hands to bring the dough together in the bowl. Turn onto a sheet of non-stick baking paper and roll out to a 5mm-thick disc. Use the pastry to line a 23cm (base measurement) pie dish. Trim excess pastry. Cover the pastry with baking paper. Place in the fridge for 30 minutes to rest.

Preheat oven to 180°C. Fill the lined dish with pastry weights or rice. Bake in oven for 15 minutes. Remove the paper and pastry weights or rice. Bake for a further 15-20 minutes or until crisp and golden. Set aside to cool completely

Meanwhile, to make the lemon filling, combine the cornflour, water, lemon juice and half the sugar in a saucepan. Use a balloon whisk to stir over medium heat for 4 minutes or until the mixture boils and thickens. Continue to cook, stirring constantly, for a further 1 minute. Remove from heat. Whisk in butter and egg yolks. Transfer to a bowl. Cover with plastic wrap and place in the fridge for 3 hours or until cooled completely.

Preheat oven to 190°C. Use an electric beater to beat the egg whites in a clean, dry bowl until soft peaks form. Gradually add the remaining sugar, 1 tablespoonful at a time until the mixture is thick and glossy. Step 6 Spread the filling over the base of the pastry case. Spoon over the meringue mixture and spread to the edge of the pastry. Use the back of a spoon to create peaks. Bake in oven for 5 minutes or until the meringue peaks are light golden. Set aside to cool completely. Serve.

Via taste.com.au

Carrot Oatmeal Cookies

2½ cups all-purpose flour 
1 tsp. baking soda 
¼ tsp. salt 
 ½ tsp. ground cloves 
2 tsp. ground cinnamon 
1 cup oats 
¾ cup brown sugar 
¼ cup granulated sugar 
225g butter, softened
2 large eggs 
2 tsp. vanilla extract 
2 cups grated carrot (3-4 carrots) 
½ cup coconut 
¾ cup chopped walnuts 
powdered sugar 
milk

Preheat oven to 175º C. In a medium bowl, combine flour, baking soda, salt, cloves, cinnamon and oats. Mix well and set aside. With a mixer, beat together sugars and butter in a large bowl. Add eggs and vanilla and beat at medium speed until light and fluffy. Add carrots, coconut and walnuts. Blend until combined. Batter will be lumpy. Add flour mixture and blend at a low speed until just combined. Do not overmix. Place tablespoons of mixture onto greased oven trays and bake for 13-15 mins. Immediately transfer cookies to a cooling rack.

Add saltanas, extra nuts and carrot. Make mixture very lumpy.

Spinach and Ricotta Lasagne

White Sauce
225g butter
16 Tbs plain flour
2L milk, warmed
1/2 tsp salt
White pepper

Melt butter in a saucepan and then remove from heat. Add the flour, stirring with a wooden spoon. Cook over a low heat for 1min, stirring continuously. Remove from the heat. Gradually add the milk and stir until smooth. Return to a medium heat and stir until boiling. Lower the heat and stir for 1min. Flavour with salt and pepper.

1kg Spinach

500g ricotta cheese

2L white sauce (as above)

2 cups grated cheddar cheese

Nutmeg

2 Tbs grated parmesan

Salt and Pepper

Lasagne sheets

Wash spinach and drain. Put spinach in boiling water and cook for 2mins. Strain water off and refresh the spinach under cold water. Squeeze out most of the water. Chop it up and set it aside. Place the ricotta in a bowl and combine with 1.5L white sauce, 1 cup grated cheese, nutmeg, parmesan, salt and pepper and spinach. In a lasagne dish, layer spinach-rocotta mix with lasagne sheets (plenty of spinach-ricotta mix per layer). Cover the top layer with the remaining white sauce, sprinkle with 1cup shredded cheese and bake in a moderate oven for 45mins, or until golden brown.

From The Kinglake Cookbook, Chris Owen

*Can be bland (need lots of pepper, maybe relish to serve?)

ANZAC Biscuits

2 cups rolled oats

2 cups plain flour 

1 cup sugar

1 cup coconut

4 Tbs golden syrup

200g butter or marg

1 tsp bicarb soda

2 Tbs boiling water

Mix dry ingredients (oats, flour, sugar and coconut). Melt syrup and butter together. Mix soda with boiling water and add to melted butter and syrup. Add to dry ingredients. Place tablespoons of mixture on greased tray. Bake slow oven (150°-160°) 20mins.

Feijoa and Apple crumble

75g butter
½ cup flour 
¼ cup coconut 
¼ cup rolled oats 
½ cup soft brown sugar 

12 ripe feijoas, peeled and sliced 
2 apples, peeled and sliced
¼ cup of sugar

Preheat the oven to 180°C. To make the crumble combine all ingredients. Place the fruit in a baking dish, mix with sugar and water. Top with the crumble mixture. Bake for 35-40 mins, until fruit is cooked and crumble crisp and golden.

Can double recipe

via

Gnocchi with creamy tomato and bacon sauce

2 x 500g pkt potato gnocchi 
300ml light thickened cream 
4 Tbs water 
2 Tbs tomato paste 
12 shortcut rindless bacon rashers or ham, thinly sliced 
300g semi-dried tomatoes, thinly sliced 
80g toasted pine nuts 
80g (2 cup) baby spinach leaves

Cook gnocchi in a large saucepan of salted boiling water following packet directions or until tender. Drain. Meanwhile, heat a non-stick frying pan over medium heat. Add bacon. Cook, stirring occasionally, for 5 minutes or until crisp. Stir in combined cream, water and tomato paste. Add tomato and pine nuts. Add the gnocchi and spinach and cook, stirring, for 2 minutes or until the spinach wilts. Season with pepper. Divide among serving bowls to serve.

Can swap bacon for 350g mushrooms.

Via Taste.com

Apple and Pear Studel

2 apples, sliced
2 pears, sliced
2 Tbs caster sugar
1/2 tsp lemon rind
pinch ground cinnamon
4 Tbs water
6 sheets of pastry

Stew fruit with sugar, lemon and cinnamon, cool. Layer 3 pastry sheets together, fold in half, spoon fruit mixture along centre. Fold in ends and sides over fruit. Place on paper-lined baking tray, bake in hot oven (240C) 7mins each side or until browned. Serve with custard.

Makes 2 

Oaty Sultana Biscuits

1 1/2 cups rolled oats
1/2 cup sultanas
1/4 cup SR flour
1/4 cup brown sugar
2 eggs
2 Tbs honey
20g marg

Combine oats, sultanas, sifted flour and sugar in bowl. Stir in combined egg, honey and marg. Place Tbs sized mixture 3cm apart on lined baking trays, press with fork. Bake moderate oven (180C) 15mins until golden brown.

Makes 16

Fruity Cookies

2 cups wholemeal SR flour
1 tsp cinnomon
1 tsp nutmeg
4 Tbs brown sugar
2 Tbs dried apricots, finely chopped
2 Tbs dried apples, finely chopped
2 Tbs sultanas
2 Tbs olive oil
4 eggs
2/3? cup skim milk

Sift dry ingredients into bowl, stir n fruit. Make well i centre, add oil, egg and milk, stir until combined. Place 2 heaped Tbs mixture 5cm apart on non-stick oven trays. Bake in moderately hot oven (200C) 15mins or until lightly browned. Cool on trays.

Makes 16

Toasted Museli

2 cups rolled oats
1/2 cup unprocessed bran
1/2 cup dried apricots, chopped
1/2 cup dried apple, chopped
4 Tbs sultanas
2 Tbs honey
2 Tbs water

Combine oats, bran and fruit in a bowl, stir in combined honey and water. Spread mixture onto oven tray, bake 120-150C 45mins, or until toasted, stirring occasionally.

Curried Meat Loaves

250g minced steak
250g sausage mince
1 onion, diced
1 Tbs curry powder
1/2 cup breadcrumbs or flour
salt
pepper
1/4 cup tomato sauce
1 egg

Combine minced steak, sausage mince, onion, curry powder, breadcrumbs, salt and pepper in bowl. Mix well. Combine tomato sauce and lightly beaten egg, add to meat. Mix well. Form meat mixture into 2 or 3 loaf shapes. Put into shallow baking dish and bake in moderate oven 40mins, brushing occasionally with pan drippings. Remove from oven, pour off excess fat. Pour glaze over meat, bake further 15mins, brushing occassionally with glaze.

Tomato Glaze

125g can tomato soup

2 Tbs brown sugar

1/4 cup water

1/4 cup soy sauce

2 tsp worcestershire sauce

1 tsp curry powder

salt

pepper

Combine all ingredients in saucepan, stir over medium heat until sauce boils.

Gnocchi with Summer Vegetables

1 tablespoon olive oil
1-2 zucchini, halved and sliced
equal amount of summer squash, quartered and sliced
2 garlic cloves, minced
Coarse salt and ground pepper
1 pint grape tomatoes, halved
1 package (500g) gnocchi
1/4 cup fresh basil, chopped
2 tablespoons grated Pecorino Romano cheese
1 tablespoon butter
2 teaspoons fresh lemon juice 

Garlic Bread

In a large skillet, heat oil over medium-high. Add squash and garlic and season with salt and pepper. Cook, stirring occasionally, until squash is crisp-tender, 4 to 5 mins. Add tomatoes and cook, stirring occasionally, until juicy, about 2mins. Meanwhile, in a large pot of boiling salted water, cook gnocchi according to package instructions. Reserving 1/2 cup cooking liquid, drain gnocchi and transfer to skillet. Toss gnocchi, adding enough cooking liquid to create a sauce. Remove from heat and stir in basil, cheese, butter, and lemon juice. Serve with garlic bread.

Sub butternut pumpkin or other veg instead of squash.

from Martha Stewart

Chicken Spinach Pillow

2 sheets puff pastry, thawed
1 Tbs oil
500g chicken mince
250g frozen spinach, thawed and drained well
300g ricotta cheese, crumbled
3 shallots, finely chopped
1 Tbs chopped dill, parsley or mint
salt and pepper
1 Tbs milk for glazing

Heat oil in frying pan. Stir-fry chicken until white. Remove from heat. Mix chicken, spinach, cheese, shallots, dil and seasoning. Place 1 pastry sheet onto a lightly greased tray. Pile filling onto pastry, leaving 2cm border around the edges. Brush border lightly with water, top with remaining pastry and press edges gently. Glaze with milk, make diagonal cuts in top and bake in a pre-heated oven at 220C for 20mins or until golden.