Crunchy Thai chicken sausage rolls

Makes 24

3 tsp grated palm sugar or brown sugar
1 Tbsp fish sauce (use to dissolve sugar first)
350g chicken mince
3/4 cup toasted peanuts, chopped
1/2 cup breadcrumbs
1 Tbsp red Thai curry paste
1 Tbsp lime juice
2 fresh kaffir lime leaves, shredded
2 Tbsp sweet chili sauce
2 Tbsp chopped coriander
2 sheets puff pastry
1 egg
sesame seeds

Oven at 180.
Combine sausage ingredients. Shape into 4 logs on the pastry. Roll, glue with egg wash, cut. Egg wash and sprinkle with sesame seeds.

Bake 20 minutes or until crisp & golden.

Serve with extra sweet chili.

Frozen mango cheesecakes

500g cream cheese
1/2 cup castor sugar
zest 1 lime
1/2 tsp vanilla extract
200ml thickened cream
1 mango

Beat cream cheese. Add sugar, zest & vanilla and beat together. Beat in cream, about 5 minutes. Spoon into silicon muffin pan.

Whizz mango. Spoon 20ml onto cream cheese mixture and stir a few times to marble in. Top with remaining mixture then smooth over with straight knife or spatula to level. Freeze.

Unmould & defrost for 15 minutes before serving. Sprinkle with crumble mixture.

Nut crumble
60g flour
40g butter
55g macadamia nuts & almonds
30g Demerara sugar
1/8t vanilla extract

Shredded coconut?

To make crumble, preheat the oven to 160°C. Blend ingredients in a food processor (except coconut) until the mixture is the texture of breadcrumbs. Spread out the crumble on a baking tray and bake for 30-40 minutes, being sure to stir the crumble mixture every 10 minutes. Add coconut for last 10 or 15 minutes or toast separately and stir through. Remove when the mixture is golden brown and set aside to cool.

Eggplant & oregano

2ppl:
1 large eggplant
1/2 tsp chili flakes
2 cloves garlic
2 anchovy fillet
Handful fresh oregano
15 ml capers
1/2 cup white wine
40ml balsamic vinegar
40g parmesan, grated
150g fresh ricotta (or cottage cheese)
250g dried pasta (like orecchiette)

1. Cook the eggplant in boiling salted water for 10 minutes. Drain well, gently pressing out any excess moisture.

2. Cook the pasta in plenty of boiling salted water until just al dente.

3. Meanwhile, in a wide-based pot over medium heat, heat 2 Tbsp O oil for two minutes. Add the garlic, chilli, capers, anchovies and oregano and cook for two minutes. Add the eggplant, stir through, add the wine and cook until almost dry. Drizzle over the balsamic and cook out for a couple of minutes.

4. Drain the pasta, reserving a little of the cooking water, and add to the pot. Stir through the pasta, adding a little of the cooking water and/or oil if needed. Adjust the seasoning if necessary, and stir through half the parmesan.

5. Serve in shallow bowls with the ricotta crumbled over the pasta and the remaining parmesan on the side.

Served with green beans.

Mango smoothie

1/2 banana
3/4 cup frozen mango
2 Tbsp oats
1 Tbsp hemp seeds
1/2 Tbsp psyllium
1/4 tsp cardamom
1/2 tsp vanilla
milk

BJs Baklava

Orange French toast

Mix:

2 eggs

60ml milk

1/4 tsp cinnamon

Zest 1 orange

Soak 2 thick slices of bread, 2 mins each size

In a small saucepan simmer 2 Tbsp marmalade, juice of orange & Tbsp sugar till thick.

Heat butter in frypan & cook bread few mins each side. Serve with syrup & yoghurt.

Cinnamon scrolls

Serves 7
Dough:
2 cups whole spelt flour (plus extra for kneading)
1 sachet dry yeast
2 Tbsp. coconut sugar
1 tsp. sea salt
¾ cup + 1 Tbsp. unsweetened applesauce
3 Tbsp. coconut oil, softened

Filling (made a bit too much):
1/2 cup figs, just covered with boiling water
1/2 cup rice bran syrup
2 tsp. ground cinnamon
pinch ground cardamom (if desired)
¼ tsp. sea salt
¾ cup toasted hazel nuts

Maple syrup to glaze

1. In a large bowl sift together the dry ingredients.
2. In a small saucepan combine applesauce, and coconut oil until just warm and coconut oil is melted (do not overheat or you will kill the yeast when you add it to the dry ingredients). Add applesauce and coconut oil to flour mixture. Stir with a wooden spoon until the dough comes together.
3. Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a moderately soft dough that is smooth and elastic, 3 to 5 minutes. Shape dough into a ball. Place dough in a bowl lightly greased with coconut oil; turn dough once to grease surface. Cover with a tea towel and let rise in a warm place until doubled in volume, about 1 hour.
4. Make the filling. Chop figs into chunks. Cover with water to soften. Whizz in rice bran syrup, cinnamon, cardamom and salt. Set aside to cool.
5. Punch dough down, turn out onto a lightly floured surface. Cover and let rest 10 minutes. On lightly floured surface, roll out dough into a 6 x 18” (15 x 45cm) rectangle. Slather filling in an even layer over the dough and sprinkle with roughly chopped nuts.
4. Starting at the top, short end, roll dough until you have a large roll. Make six even slices to create seven rolls. Place rolls in a round baking dish (le crusset).
5. Bake for 30 minutes in a 190°C oven until golden brown. Remove from oven, let cool for five minutes, then brush with maple syrup.

Serve with yoghurt.

Little carrot cakes

2 or 3 people:

70g coconut sugar

3 (20ml) Tbsp olive oil

1/2 tsp cinnamon

1/2 tsp vanilla

1 egg

85g almond meal

85g grated carrot

Oven at 180. Grease ramekins. Mix sugar with oil, cinnamon & vanilla, then egg, then almond, then carrot.

Bake 35 to 40 minutes. Serve with vanilla yoghurt or ice cream.

Spiced sweet potato with eggs

2 ppl:
O oil
1 red onion, diced

2 tsp cumin seeds
2 tsp coriander seeds
Chili flakes

Fresh coriander

1 sweet potato, diced
4 eggs
Avocado
Lime wedges

Fry spices a minute then add onion & salt, fry till soft. Toss sweet potato through & add 1/2 cup water or stock. Cover & cook 15 minutes till soft. Add eggs, cover & cook another 3 to 5 minutes. Garnish & serve.

Fig & sesame smoothie

Blend per person:
3 Tbsp sesame seeds

Pinch salt

Frozen banana

2 (15ml) Tbsp hemp seeds

3 dried figs

Pinch clove

1/2 tsp cinnamon

Grating of nutmeg

Cup of milk

1/2 tsp lemon juice