Jenny's Japanese Salmon

3 Tbs mirin
3 Tbs soy sauce
1 Tsp Chilli flakes
270g Udon noodles
400g Atlantic Salmon (2 pieces)
2 eggs
Sesame seeds
Garlic
Ginger
Snow peas
Broccoli
Sesame oil

Marinate salmon with mirin, soy sauce, sugar and chilli for 2hrs. Whisk egg with sesame seeds and fry in oil to make an omelette. Roll up, slice and set aside. Stir fry ginger and garlic in oil, add salmon with half the marinate until cooked. Add snow peas and broccoli. Add prepared noodles. Garnish with egg.

Whipped Coconut Cream

400g can full-cream coconut cream

Chill the coconut cream in the refrigerator overnight. Scoop out the thick coconut cream from the top of the can. Whisk until it resembles whipped cream. Store in the refrigerator up to 4hrs and ice cake just before serving.

via

Low Sugar Sponge Cake

I used this for Myles' first birthday smash cake as I was trying to do a refined sugar free cake. It tasted great but flattened as it cooled. I ended up making a normal sponge for the bottom layer. His layer actually tasted better! And the jam was super easy and tasty. The whipped coconut cream is also a big tick that I think I'll use more than normal cream from now on! 

I iced it too early as we had to postpone the session because Myles had an unprecedented long nap! So it cracked, but was still soft and yummy. I also toasted coconut on the stove until it was the ideal colour for sprinkles. (I was going to dye them with food dye to make rainbow sprinkles but went with this gold theme instead, much easier and tastes great!)

2 egg yolk 

4 egg whites 

1/4 cup pear concentrate (simmer 3/4 cup of pear juice til reduced to a third)

2 Tbs olive oil

1/2 cup flour 

1 Tbs cornflour 

Boil olive oil with pear concentrate till the mixture steams. Set aside to cool slightly. Meanwhile beat egg whites till soft peaks. Add in egg yolks to the olive oil mixture and slowly stir in the flour and cornflour. Fold egg whites into the flour mixture. Bake at 170C for 15mins in 10cm cake pan. Slice the cake halfway, spread the sugar free pear jam and sandwich it with the top layer. Cover in coconut whipped cream.

Sugar Free Pear Jam

Stir 1/3ml of pear concentrate (made by simmering 1 cup of pear juice till reduced to a third) and 1 tsp arrowroot starch (or cornflour), dissolved in a bit of water, into the pear concentrate. Simmer till thick and bubbly. Set aside to cool.

 via

ABC Muffins

1 medium apple, grated, pureed or diced (1/2 cup pureed) 

1 sml-medium carrot, grated (3/4 cup) 

1 sml banana (1/2 cup mashed) 

2 eggs 

1 tsp vanilla 

3 Tbs melted butter or oil (optional) 

1 ¼ cup flour 

1.5 tsp baking powder

Sultanas (optional)

Mash banana with a fork. Add eggs, vanilla, and butter/oil. Add apple and carrot to the other wet ingredients. Beat together until smooth, yellow and a little frothy. Add the flour and baking powder. Beat for a further 30-60 seconds to make a well-mixed batter. Portion into an oiled muffin tin. Mix makes 12 standard sized muffins or 30 mini muffins. Bake at 180C for 25-30 mins for standard sized muffins (or 15 min for mini muffins). These muffins can be stored in an airtight container for 3 days, or they can be frozen.

Good for baby led weaning to have of hand as a healthy snack.

Use equivalent of any fruit or veg combo. (4 cups)

via My kids lick the bowl

Sausage Chutney Rougaille

via Best Recipes

3 tbs oil

1 tsp ground chilli powder

1 tsp turmeric powder

1 tsp cumin powder

1 brown onion, diced

2 clove garlic

1 tsp ginger

1 kg beef sausages, cut into 3cm pieces

2 tbs tomato paste

1 x 400g can diced tomatoes

1 fresh tomato, diced

1 tsp dried thyme

salt & pepper

2 tsp fresh parsley, garnish

Mashed potato

Heat oil in a frypan. Add chilli powder, cumin and turmeric and fry for two minutes until fragrant. Add onions, garlic and ginger and fry until translucent. Remove and set aside. In the same pan, fry sausage pieces until browned on each side. Add onion and spice mix back to the pan. Add tomato paste and fry for two minutes. Add canned tomato and chopped tomato to the pan. Simmer on low for 20 mins. Add thyme, salt and pepper. Sprinkle with parsley just before serving. Serve with MASHED POTATO or rice and naan bread.

Damo's Chicken Pies

1kg Chicken
2Tbs butter
1 cup onion
1 cup carrot
1 cup celery
6 Tbs flour
2 cloves garlic
2 Tbs parsley
1 Tbs Thyme
3 cups chicken stock
1 cup peas
salt/pepper
1/2 cup cream
Shortcrust pastry

Lactation Cookies

2 Tbs flax seed meal
1/4 cup water
250g butter, softened
1 cup white sugar
1/2 cup brown sugar
3 egg yolks
1 1/2 tsp vanilla extract
2 cups flour
1/4 cup brewer's yeast
1 Tbs wheat germ
1 tsp baking soda
1/2 tsp salt
1/2 tsp cream of tartar
2 1/2 cups oats
1 cup choc chips
1/2 cup almonds, chopped

Preheat oven to 180 C. Mix flaxseed with water in small bowl and let soak for 5 mins. Beat butter, white sugar, and brown sugar together in a large mixing bowl until creamy. Beat in egg yolks and vanilla extract. Add flax seed mixture. Mix flour, brewer's yeast, wheat germ, baking soda, salt, and cream of tartar in a separate bowl; add to butter mixture and stir until just combined. Fold oats and chocolate chips into the dough. Roll dough into walnut-sized balls and place 2 inches apart onto a baking sheet. Bake until the edges are golden, 12 mins.

The brewers' yeast, wheat germ, flax seed, whole oats and almonds help with lactation.


Via Allrecipes.com

Other Lactaction Cookie Recipes

Chicken Coconut Curry

2 tsp vegetable oil
4 garlic cloves, minced
2 tsp fresh ginger, finely grated
1/2 onion, finely chopped (brown or yellow)

Spices
1 Tbs garam masala 
1 Tbs curry powder
2 tsp cumin
1 tsp coriander powder
1 tsp paprika
1/2 tsp turmeric 

500g chicken
400ml can coconut milk
1 cup chicken stock
3/4 cup crushed tinned tomatoes
400g can chickpeas, drained
250g pumpkin, cut into 2cm cubes
2 cups (packed) baby spinach
1/2 cup cashews, unsalted
salt + pepper

Heat oil in a deep skillet or pot over medium high heat. Add onion, garlic and ginger, cook for 2 mins until onion is golden. Add spices and stir for 1min. Add chicken, coconut milk, tomato puree and stock. Stir to combine. Add chickpeas and pumpkin. Simmer for 10mins or until pumpkin is tender, and sauce has thickened. Stir through baby spinach until wilted, then cashew nuts. Add salt and pepper. Serve over rice, sprinkled with coriander and extra cashews.

Serves 5
Easy to double recipe
via RecipeTin Eats

Appel's Pumpkin Cake

1 cup dates, chopped
1/2 cup dried apricots, diced
1 apple
1 Tbs brown sugar
1 Tbs flax seeds
1 cup mashed pumpkin
1 tsp mixed spices
1 tsp bicarb soda
1 1/2 cups SR flour

Simmer dates in 1 cup water. Add apricots to hot mixture then cover to cool. Add all other ingredients. Cook in loaf pan 50mins at 150C.

Minestrone

2 Tbs olive oil
4 cloves garlic, finely chopped
2 medium onion, finely chopped
2 large carrot, finely chopped
4 sticks of celery, sliced
2 tsp mixed herbs
400g tinned tomatoes
4L vege stock
800g can red kidney beans, drained
2 zucchini, chopped 
500g dried macaroni 
Crusty bread, sliced

Heat oil in saucepan over medium heat, add the garlic, onion, carrot, celery and mixed herbs. Stir for a few minutes until the onion is soft. Add the tinned tomatoes and stock and bring to the boil. Reduce the heat and simmer for about 20mins. Add in the pasta, kidney beans and zucchini. Simmer for 15 mins, until the pasta is cooked. Serve with crusty bread. Cool leftovers quickly in sink of cold water to stop pasta cooking more.

Serves approx 12, quantity interchangeable.
Adapted from bettycrocker.com

Incurdulously Gouda, Extra Tasty 3-Cheese Quesadillas

Incurdulously Gouda, Extra Tasty 3-Cheese Quesadillas 

Filling
2 1/2 tbsp olive oil
500 g chicken thighs
2 garlic cloves, minced
1 small onion, quartered and sliced
1 small red capsicum

Spice mix
1 tsp onion powder
1 tsp dried oregano
1 tsp salt
2 tsp cumin powder
2 tsp paprika
1/4 tsp black pepper
1/4 tsp cayenne pepper

Mix all spice mix ingredients in a small bowl. Drizzle chicken with 1 Tbs oil and sprinkle over spice mix, toss well to coat. Heat 1 Tbs oil in a large pan over high heat. Add onion and garlic, cook for 2 mins. Add capsicum and cook for 1 min. Transfer to bowl. Reduce to medium heat. Add remaining 1/2 Tbs oil, add chicken and cook until deep golden and cooked through. Transfer chicken to cutting board and dice. Combine with capsicum mixture.

Quesadillas
6-8 tortillas
1 cup mozzarella cheese
1 cup colby cheese
1 cup frozen corn (optional)

Sprinkle one side of tortilla with a bit of cheese, top with filling. Sprinkle with corn and top with cheese. Fold in half. Cook quesadilla in pan or sandwich press for 4mins each side until brown and crispy. Cut in half. Serve immediately with mascarpone dip, guacamole and fresh lime (salsa optional).

Mascarpone Dip (combine all ingredients)

225g Mascarpone cheese
3/4 cup fresh chives
3/4 cup sour cream
4 bacon strips, cooked and crumbled
salt, pepper

Guacamole (mash and combine all ingredients)
1 lrg ripe avocado
1/3 cup sour cream
juice of 1/2 fresh lime
salt, pepper

Via

Lasagne

Pregnancy Cupcakes

To announce my pregnancy to work colleagues I made marbled pink and blue cupcakes with pink or blue patty cake cases and blue and pink sprinkles. Although because the mix of sprinkles I bought was majority blue people thought I was announcing that I was having a boy (in reality I was just too tight to by more pink to even it out).

Lego Camo Cake

I was told Dom likes "anything camouflage", so I decided for Dom and Raph's birthdays to make a marble camo cake! They both also like Lego so I made it in the shape of a Lego brick, which was instantly recognised and got squeals of excitement form them both. It came out awesomely. I couldn't wait for him to cut into it! The Lego shape was created using Oreos and then iced over. So simple and effective!

Oriental Fried Noodle Salad

1 pkt (100g) Changs Original Fried Noodles 
½ Chinese cabbage (wombok) 
6 green onions, sliced 
½ cup slivered almonds, toasted (or peanuts)

Dressing
1/4 cup white vinegar
1/4 cup castor sugar
1 Tbs soy sauce
1 tsp sesame oil
1/2 cup oil

Combine all the dressing ingredients in a saucepan. Stir well over low heat until sugar is dissolved. Cool. Toss the cabbage, chopped green onions and almonds in a salad bowl. Add dressing and mix well. Just before serving add the noodles and toss thoroughly.


Option: add 300g shredded chicken or pork.

via

Mocha Brownies with Caramelised White Chocolate Ganache

Mocha brownies
170 g unsalted butter
170 g dark chocolate
1 Tbs instant coffee
3 large eggs
3/4 cup caster sugar (180g)
3/4 cup plain flour (100g)
3 Tbs cocoa powder
1/2 tsp salt

Preheat the oven to 180°C and line a 20cm square baking tin. In a medium bowl set over a small pot of simmering water, gently melt the butter and chocolate together. Stir in the instant coffee then set aside to cool. Beat the eggs and caster sugar together until pale and thick - they should form smooth ribbons when lifted with a spoon (about 3-5 minutes). Add the melted chocolate mix and fold in to fully combine. Sift over the flour, cocoa and salt, and fold to just combine. Pour into the baking tin and bake for 20-25 mins or until just set and a skewer inserted into the centre comes out with some moist crumbs (not completely clean). Cool to room temperature.


Caramelised white chocolate ganache
300 g white chocolate
1/2 cup cream (125ml)
1 tsp vanilla paste
1/2 tsp salt

Preheat oven to 130°C. In shallow rectangular baking dish, break up chocolate into small pieces (no need to line the dish). Place in the oven for 10 mins, then remove and stir (the chocolate will be white and melted at this point). Bake for about another 50 mins to 1hr, removing and stirring about every 10 mins, until the chocolate is a deep brown. Your chocolate may seize and crumble, especially if it has less than 30% cocoa (most supermarket brands have less). Don’t worry! Just keep stirring until it is a nice toffee caramel colour. 

Tip into a medium bowl. Heat the cream until it just bubbles at the edges (but don’t boil it), then pour over the caramelised chocolate. Stir with a whisk until you get a smooth ganache. If there are still some small white chocolate granules, use a blender to get it smooth, but won't make much difference to end product. Stir in vanilla and salt. Place in the fridge to cool until almost set but still spoonable (a thick Nutella-like consistency). Beat until lighter in colour, thick and frosting-like. Spread over the cooled brownie base.
Trouble shooting: If it's still quite liquid and doesn't lighten when beaten or ever seems to split (get oily)- refrigerate for 10mins then beat again. More trouble shooting tips.

Tastes great after being refrigerated to firm up. Cut once set.


Via The Brick Kitchen 

Fernwood Recipes

Zesty Prawn and Spinach Spaghetti

Lemon Chicken with Yoghurty Quinoa Salad

Lentil and Beef Salad

Lamb Chops with Couscous Salad  

Via Fernwood Fitness magazine

Mexican Beef Burrito Wraps

2 tsp olive oil

500g minced beef 
½ tsp chilli powder 
½ tsp ground cumin 
½ tsp Beef Stock Powder 
1 pkt French Onion Soup Mix 
1¼ cups water 
310g can kidney beans, rinsed and drained 

torillas 
grated cheese 
avocado
tomato
lettuce
sour cream

Heat the oil in a pan. Add the beef and brown over a high heat. Stir in chilli powder, cumin and Beef Stock Powder. Combine the French Onion Soup Mix and water. Add to the pan and bring to the boil, stirring. Add the kidney beans, then simmer, uncovered, over a low heat for 10 mins, stir occasionally. Place meat mixture along centre of each tortilla. Top with cheese, tomato, avocado, lettuce and sour cream. Fold the tortilla over the filling, fold in the sides, then roll up firmly.

via

Dad’s Japanese Salmon

500g salmon

2Tbs soy sauce

2Tbs mirin

1-2tsp sugar

tsp chilli flakes

2 eggs

Tbs sesame seeds

tsp sesame oil

1 Tbs ginger

3 cloves

Sesame oil

Snow peas

Beans (or broccoli)

Udon noodles

Cut up salmon into cubes. Combine soy sauce, mirin, sugar and chilli and marinate salmon for at least 20mins. Whisk together eggs, sesame seeds and oil and pour into circle to fry. Once cooled, roll up and cut into rounds. Fry sesame oil with garlic and ginger. Strain salmon and cook. Add marinade, veges and noodles. Serve with egg rounds on top.

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

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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.

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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.

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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

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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
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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.

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