Japanese chicken balls with miso mayo

20 balls:

500g chicken mince

Large clove garlic, crushed

1 Tbsp soy sauce

1 tsp sesame oil

2 tsp mirin

1/3 tub medium tofu

1 Tbsp shredded coconut

4 Tbsp mayo

1 Tbsp miso

1 tsp sesame oil

Sriracha sauce

Rocket

Cherry tomatoes

Cook balls at 180C for 20 mins.

Apricot buckwheat muffins

 Makes 12:

1 cup almond flour

1 cup rolled oats & rye

2/3 cup buckwheat flour

2 Tbsp arrowroot

1.5 tsp baking powder

1/2 tsp bicarb

2.5 tsp spice (ginger, cinnamon, nutmeg, coriander, star anise)

1/2 tsp salt flakes

2/3 cup buttermilk

1/3 cup O oil

2 large ripe bananas

2 eggs

1 Tbsp chia in 3 Tbsp water

Tbsp spoon honey (optional)

10 apricots, 8 of them diced, 2 of them sliced into 12 slices each

Sprinkling of raw sugar

Oven to 200C. Grease 12 muffin holes.

Mix wet with dry. Scoop spoon of batter into holes, pile some chopped apricot & top with more batter. Top with two apricot slices and sprinkle of raw sugar. Bake about 25, turning halfway through.

Anchovy mustard dressing for broccoli salad

Fry 1 clove of garlic, 1/2 red chilli & 4 decent sized anchovy fillets in O oil then mix into 1 Tbsp Dijon mustard & 1/2 Tbsp white wine vinegar.

Served with steamed broccoli, salad leaves & soft boiled egg.

Shepherds' pie

Brown:

1 onion

1 carrot

1 clove garlic

500g mince lamb

Sprig rosemary

Spring oregano

2 Tbsp soy

2 Tbsp balsamic

400g tinned tomato

Topping:

Microwave 1/2 head caulk till soft.

Blitz with knob of butter & pinch of salt or some grated Parmesan till creamy.

Oven to 180C. Bake 30 minutes or until bubbling hot. Serve with a green salad.

Apple buckwheat muffins

12 muffins:

1 cup almond flour
1 cup rolled oats
2/3 cup buckwheat flour
2 tbsp arrowroot
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
1 tsp ground cardamom
½ tsp ground ginger
½ tsp sea salt

Wet ingredients
2/3 cup yogurt
1/3 cup coconut oil, butter or olive oil
12 fresh soft dates, pitted
3 large eggs (or 3 tbsp chia seeds mixed with 9 tbsp water)
1/2 cup apple sauce, unsweetened
3 organic apples

Preheat the oven to 200°C. Grease a muffin pan.

Add all the dry ingredients to a food processor or blender and process on high speed so the oats turn into coarse flour and all ingredients are mixed. Transfer to a large mixing bowl.

Add eggs, yogurt, coconut oil, dates and 1/3 cup of the apple sauce (save the rest for later) to the food processor or blender and mix until smooth, and then transfer to the mixing bowl with the dry ingredients. Grate two of the apples and add them to the batter.

Divide the batter into the muffin tins, filling them only half way up. Drop a heaping teaspoon of apple sauce in the middle of each muffin and then cover with the remaining batter. Slice the last apple thinly, brush the slices with oil and place one or a few slices on top of each muffin, pressing them down slightly. Dust with cinnamon.

Bake for about 20 minutes. Let cool for a bit before taking them out of their tins and they will release easier.

Smoked chicken & blue cheese salad

For 4 people

Dressing:

100g soft blue cheese (like Gorgonzola)

100g sour cream

1/2 scant tsp caster sugar

2 tsp white wine vinegar

2 Tbsp water

Salad:

1/2 large iceburg lettuce, cut in wedges

Bunch tarragon leaves

200g red globe grapes, halved

Small Granny Smith sliced & tossed in

Juice of 1/2 lemon

400g smoked chicken breast, shredded

EVO oil, salt & pepper to finish

Kale chips

1 bunch of kale
1/2 lemon
1 Tbsp. maple syrup
1 tsp. salt
1 tsp. tamari
2 Tbsp. olive oil
1/4 cup sesame seeds

Oven at 140C. Use two trays. Cook 25 mins, turning twice.

Harissa citrus chicken

• 1 whole orange, sliced into ½ cm rounds crosswise
• 1 whole lemon, sliced into ½ cm rounds crosswise
• 1 whole chicken (about 1.5kg), halved or spatchcocked
• MARINADE:
• finely grated zest of 1 lemon
• finely grated zest of 1 orange
• 1 tbsp. fresh lemon juice
• 1½ tbsp. fresh orange juice
• 2 tbsp. olive oil
• 1½ - 2 tbsp. harissa paste
• 1 tbsp. honey/maple syrup
• 1-2 cloves garlic, minced
• ½ tsp. ground cumin
•  1 tsp. salt

1. In a suitable baking dish, arrange the orange and lemon slices in one layer on the bottom. Place the chicken, skin-side-up, on top. Set aside.
2. In a small bowl or jug, whisk together all the ingredients for the marinade. Pour it all over the chicken in the pan. Cover and leave it to marinate in the fridge for half an hour up to overnight.
3. Half an hour before you are ready to cook the chicken, take it out of the fridge to rest and preheat the oven to 200 degrees C.
4. Roast the chicken in the oven for 30-35 minutes until cooked through and skin is golden. If at 25 minutes the skin is still not browning, turn on the broiler (upper grill in the oven) for the final 10 minutes or so. If your broiler is separate from your oven, finish cooking the chicken normally in the oven, then transfer to your preheated broiler just for 5-10 minutes or until skin is brown. Serve on bed if cos lettuce & shredded red cabbage with slices of bread for the juice.

Yoghurt honey cake

• 
  1 cup (170g) whole spelt flour
• 1 ½ tsp. baking powder
• ½ tsp. baking soda
• ⅓ tsp. ground cardamom (or other flavouring)
• ¼ tsp. salt
• 2 eggs
• 1 tsp. vanilla extract, or vanilla paste
• ½ cup olive oil
• ½ cup honey
• 180g plain yoghurt
• 1 pear, cored, unpeeled, cut into 8 slices or apple (12 slices)

Oven to 180C. Line 20cm tin.

Whisk dry together. Prepare fruit.

Electric mix eggs & vanilla about 5 mins till really fluffy. Add yoghurt, honey & oil & mix till just combined.

Fold through dry in two batches with as few strokes as possible.

Bake 30-35 minutes or until cooked through. Rest in tin 10 minutes before serving.

Quick salmon tacos

2 ppl:

2 salmon fillets, in chunks

1 avocado

2 spring onions, sliced

2 limes

Handfull cherry tomatoes, copped

Lettuce leaf "cups"

Mix avocado with spring onion, tomato & lime juice, season. Flash fry salmon. Wrap in lettuce to eat.

Garbanzo choc chip cookies

1 can chickpeas, drained and rinsed

3/4 tsp baking powder
1/8 tsp baking soda
level 1/4 tsp salt
1/3 cup coconut sugar (plus some stevia for extra sweetness)
2 tsp vanilla extract
1/4 cup oats
1/4 cup peanut butter
1/2 cup chocolate chips

Oven at 180. Blitz all ingredients except choc chips, stirred through afterwards. Bake about 15 or 20, keeping them a bit fudgy.

Baked yoghurt delete

2 cups yoghurt

1 cup condensed milk

1/4 cup milk powder

Zest of 1 orange

Toasted almonds

Syrup of 1/2 cup orange juice, cinnamon stick, 3 star anise & 1/4 cup sugar

Orange segments

Heat oven to 180C. Mix yogurt ingredients together well, pour into dish & bake inside another dish 3/4 full of hot water till set & browning, about 40 minutes.

Next time, try setting with gelatine.

Carrot date cake(s)

200g dried dates soaked in 150g boiling water
1/2 cup coconut or O oil
250g almond meal
250g carrots, grated (2 medium)
2 tsp mixed spice
3 eggs
Pinch salt

Oven to 180, grease 12 cupcake holes or line 20cm tin.
Combine ingredients & bake till springy & passing skewer test, about 30 for cupcakes & 50 for full cake.

Lemon thyme sliced steak with lentils

4 ppl:

600g steak

Marinade:

1 (15ml) Tbsp thyme leaves

2 cloves garlic, crushed

Zest & juice of 1/2 lemon

80ml EVO oil

1 tsp sea salt

Pepper

2 tins lentils

Large handful toasted pecans

Large handful chopped parsley or chives

Prepare marinade in smallest baking dish. Grill steak (about 3 mins each side) & rest in marinade, covered with foil.

Drain lentils & rinse in boiled water. Remove steak from marinade, stir lentils, nuts & parsley through marinade & transfer to serving dish. Slice steak & layer on top. Drizzle with more EVO oil if needed.

Lovely with steamed broccolini.

Cheesecakelets

Per person:

1 egg

2 tsp sugar

1/3 cup cottage cheese

1 (20ml) Tbsp flour

To serve pp:

1/2 cup strawberries

1/4 tsp balsamic vinegar

1/4 tsp sugar

If using get strawberries mixed first.

Cheesy quinoa

2 ppl:

1 brown onion, diced

1/2 cup quinoa

1 cup stock

Large handful melting cheese

2 handfuls parsley

Soften onion about 10 minutes, add quinoa & stock & bring to boil. Simmer about 15 minutes till quinoa is cooked, adding extra water if need be. Stir through cheese, remove from heat & stand with lid on for a few minutes. Stir through parsley & serve.

Buttery cabbage with apple

2ppl:

40g butter

1/8 red cabbage, sliced

3 small or 2 large granny smith apples

Melt butter in frying pan. Add cabbage. Grate in Apple, leaving some in chunks. Serve (alone or on toast or pancakes) when softened.

Gingerbread experiment 2

10 dates

Knob ginger, peeled & roughly sliced

80g unsalted butter

1 ripe banana

2 eggs

1 Tbsp psyllium

1 cup almond meal

1/2 cup oats

1/2 cup w/meal rye

1 tsp baking powder

2.5 tsp ginger

1 tsp cinnamon

1 tsp mixed spice

1/4 tsp sea salt

Oven to 160C. Line loaf tin.

Blitz dates, ginger & butter till combined (watching out for ginger hunks.) Blend in banana, then eggs. 

Combine dry ingredients in a large bowl. Fold through wet, spread in tin & bake 50 mins.

Next time? Too dry. Cut back on flour. Use an extra banana. Go for three (proper) tsp ground ginger.

Sunflower Buckwheat Crust

1/3 cup sunflower seeds
1 scant cup buckwheat flour
pinch sea salt
zest of 1 lemon
3 Tbsp. coconut oil, very cold
1 ½ Tbsp. pure maple syrup
1-3 Tbsp. ice water, as needed

Toast sunflower seeds in a pan, about 5 mins, allow to cool.

Oven to 190C.

Blitz seeds till sandy. Add remaining ingredients except water & blitz again.

Add water gradually till dough forms.

Roll out & bake 15 or 20 mi Utes.

Served with yoghurt (sweetened & with vanilla), strawberries & sour cherries, drizzled with a little honey. Could also use fresh mint, pollen, honeycomb.

Next time: more water? Try butter? Increase oil?

Date & orange cake

2 ¼ cups soft dates
1 ½ cups raw almonds
5 Tbsp. O oil
zest and juice of 1 orange
2 tsp. ground cinnamon
1 tsp. vanilla extract
generous pinch of salt

3/4 cup unsweetened applesauce
3 eggs

Directions:
1. Preheat oven to 160C.
2. Butter & flour a ring tin
3. Put all ingredients in a food processor, except applesauce and eggs. Blend until rather uniform, with some chunks of nuts remaining.
4. Add applesauce slowly, ¼ cup at a time while blender is running. Then add the eggs in the same manner, one at a time while blender is running.
5. Pour batter into pan, spread until even. Bake for 45 minutes until a tester inserted comes out clean. 
6. Let cake cool completely before removing it from the pan (important!)
7. Serve with plain yoghurt.

Strawberry cherry breakfast crumble

2 ppl:

Half punnet strawberries, chopped in chunks

Preserved cherries, (only 13% sweetened)

3/4 cup oats

1/4 tsp vanilla powder

4 drops stevia

45g coconut oil

3 (15ml) Tbsp almond meal

Oven at 175C, bake 35.

Next time try a little more almond, or some flour or less oil or substitute for butter.

Peanut butter granola

2.5 cups oats

2 Tbsp (20ml) sesame seeds

Pinch salt

1/4 cup peanut butter

1/4 cup honey

1/2 tsp vanilla

Oven to 140C.

Microwave honey & peanut butter about 25 seconds. Stir in vanilla. Fold through remaining ingredients & spread on lined baking tray.

Bake 15 minutes, stir & bake another 10. Turn off oven, stir & leave in cooling oven.

Pear clafoutis

For two:

1 pear

2 Tbsp (15ml) butter, melted

15 ml maple syrup

1 egg

2 Tbsp (15ml) thick cream

1/4 tsp vanilla

20ml almond meal

1/8 tsp cinnamon

Pinch salt flakes

Oven to 160C. Grease the deep bottom half of Pyrex dish.

Mix wet ingredients, add dry.

Slice pear & arrange in the dish. Pour mixture over & bake 30 mins.

To serve 8, quadruple & use 9 inch dish.

Gingerbread experiment 1

8 dates

Knob ginger, peeled & roughly sliced

80g unsalted butter

2 big bananas

2 eggs

1 Tbsp psyllium + 3 of water

1 cup almond meal

1/2 cup oats

1/2 cup w/meal rye

1 tsp baking powder

2 tsp ginger

1/2 tsp cinnamon

1/4 t clove

1/4 tsp sea salt

Oven to 160C. Line loaf tin.

Blitz dates, ginger & butter till combined (watching out for ginger hunks.) Blend in bananas, then eggs. Then stir in psyllium & water.

Combine dry ingredients in a large bowl. Fold through wet, spread in tin & bake 55mins.

Next time, extra tsp ground ginger. Swap 1 banana with another 4 dates. Omit water. Make muffins.

Pesto power bowl!

Kale pesto, four big serves:

6 kale leaves

1/2 cup parsley

2/3 cup almonds

Juice 1 lemon

1/2 cup grated Parmesan

1/2 cup EVO oil

Pinch salt

Blitz, adding oil gradually at the end.

Stir through chickpeas, cannelinni beans, cottage or ricotta cheese & sardines. Drizzle with extra lemon juice & chilli oil.

Chinese black beer chicken

4 ppl:

8 chicken thighs w bone & skin

1 Tbsp sesame oil

150ml stout

100 ml soy sauce

100 ml Shaoxing wine

40g coconut (or brown) sugar

20gm piece of ginger, thinly sliced

6 garlic cloves, crushed

1 star anise

2 long red chillis, split lengthways

3 spring onions, cut into 5cm batons

1/2 bunch garlic chives, chopped

1/2 cup coriander

Fry chicken in sesame oil until brown. Add remaining ingredients except spring onions, chives & coriander, bring to simmer on low, cover & cook 25 minutes. Remove lid, add spring onion & simmer on low about 50 to an hour. Turn off heat & sprinkle in chives & coriander.

Spiced chickpea croutons

1 can chickpeas, rinsed & patted dry

1 (20ml) Tbsp coconut oil

1/2 tsp salt

Other spices: cumin, paprika, cayenne pepper

Oven to 200C. Melt oil in small baking tray, toss chickpeas & selected spices. Bake 35 minutes & use in soup immediately or allow to cool completely before storing (so they don't steam & go soggy.)

Served in curry coconut pumpkin soup.

Honey baked quinces with spiced macadamia stuffing

4 serves:

2 quinces, scrubbed & halved, cored

2 (20ml) Tbsp honey

2 (20ml) Tbsp water

100g dates
75g macadamias
75g almonds
2 tsp orange blossom water
1/4 tsp cinnamon
2 tsp honey

Oven at 150C. Fit quince halves snugly into oven fish (used Pyrex) add water to dish & top quinces with honey. Cover with foil, tie off & bake 2.5 hours.

Oven at 180C. Blitz remaining ingredients & spoon onto quinces. Bake till brown, approx 15 minutes. Serve with cream.

Massaman beef

1 sweet potato, cut in chunks

750g chuck steak, diced

1 brown onion, roughly chopped

2 garlic cloves, chopped

1/4 cup massaman curry paste

1 cinnamon quill

6 cardamom pods, bruised

2 kafir lime leaves, sliced

270ml coconut milk

1 (15ml) Tbsp coconut sugar

30ml fish sauce

Peanuts

1 (20ml) Tbsp lime juice

Coriander leaves

Layer sweet potato on the bottom of slow cooker. Brown steak, then onion, garlic & curry paste. Add to slow cooker with coconut milk, spices & leaves. Cook on low 8 hours. Stir in fish sauce, lime juice, peanuts. Garnish with coriander.

OR use as pie filling, reserving coriander & lime to stir into yoghurt for a sauce (or try a pesto perhaps?)

Mango coconut bread

Next time try:

1 cup almond meal

1/2 cup wholemeal flour

1/2 cup toasted coconut

1/2 cup oats

1 tsp asking powder

1/4 tsp salt

1/2 tsp vanilla powder

1 ripe banana

2 cups mango

1 tsp vanilla

2 eggs

60g coconut oil

1/2 tsp coconut essence

1 Tbsp psyllium

Handful macadamias

160C, 1 hour.

Spinach pies

Per person:

1/2 box frozen spinach, thawed

1 egg

1/4 block feta

1 sheet puff pastry

Oven to 200C.

Mix filling, wrap in pastry & bake 15 mins or until golden brown.

Pumpkin mug cake

For 2:
2 Tbsp (15ml) coconut oil

1/2 heaped cup pumpkin

3 Tbsp almond meal

2 Tbsp maple syrup

1 egg

1 tsp vanilla

1 tsp mixed spice

1/2 tsp cinnamon

1/2 tsp baking powder

Put in two ramekins. Microwave for 2 or 3 mins.

Pumpkin bread

¼ cup milk
6 Tbsp. olive oil
6 Tbsp. rice malt syrup
1 tsp. pure vanilla extract
2 cups pumpkin puree (1/2 large butternut)
2 cups wholegrain spelt flour
1 tsp. baking soda
1 tsp. baking powder
½ tsp. fine grain sea salt
2 tsp. ground cinnamon
1 tsp. mixed spice
1 cup pecans, roughly chopped, toasted if possible

Directions:
1. For pumpkin puree, preheat oven 200°C. Slice the pumpkin in half, scoop out the seeds and place on a baking sheet, cut sides down and roast until soft, about 40 minutes.
2. Oven at 175°C.
3. Line a standard loaf pan with baking paper.
4. Put the milk, oil, maple syrup, vanilla, and pumpkin in food processor and blend until smooth.
5. In a large bowl combine dry ingredients. Add pumpkin mixture and combine using as few stroked as possible. Fold in nuts.
6. Pour batter into a loaf pan and smooth the top. Bake until a toothpick inserted in the center comes out clean, about 70 minutes. Remove from loaf pan and let cool on a wire rack.
7. To serve, toast or grill & spread with honey & butter.

Black bean chocolate cookies

1 cup cooked black beans
2 tbsp olive oil
2 tbsp nut butter
2 tbsp milk
1/2 cup coconut palm sugar
4 tbsp cacao powder
2 tbsp plain flour
1/2 tsp cinnamon
1 tsp baking powder
50g chopped dark choc or dried cherries
1/2 tsp sea salt

Preheat oven to 180°C. Add the beans to a food processor together with oil, nut butter and milk. Blend until smooth. Sift together sugar, cacao powder, flour, cinnamon, baking powder (and salt unless sprinkling on top) and add to the bean mixture & combine. Stir through choc or cherries. Line a baking sheet with parchment paper and spoon 9 evenly distributed heaped Tbsp dollops of batter on it. Use a spoon or a finger to form the cookies into 7-10 cm wide rounds (& sprinkle with salt if not already added to batter). Bake for around 15 minutes. Set aside to cool completely.

Rhubarb & Apple compote

2 Granny Smith apples

Bunch rhubarb

1 cinnamon quill

1 tsp vanilla

1/4 cup water

1/4 cup sugar (used raw)

1 pinch cloves

Stew 45 mins or so.

Peanut butter brownies

Makes 8
100g unsalted butter
100g natural peanut butter
120g caster sugar
1 tsp vanilla
100g dark chocolate, chopped
2 eggs, lightly beaten
100g nut meal
Pinch salt (tried smoked sea salt)

Preheat oven to 170°C and line a 20cm square tin. Melt the butter, peanut butter, sugar and vanilla extract over low heat then mix together until smooth.

Remove from heat, add the chopped chocolate, leave to sit for a minute for it to melt then stir to combine. Beat in the eggs then the nut meal. Bake for about 15-17 minutes or until a skewer comes out clean. Leave to cool in tin.

Roast carrot pizza sauce

450g carrots, diced

1 red onion, cut into 8ths

1 Tbsp Harissa

Roast salted carrots & onion till soft. Blend with Harissa & 1/4 cup water (or more) till paste forms.

Used on cauliflower pizza with mushrooms and haloumi.

Gingerbread cake

2 cups, less 2 tablespoons, plain flour
1 generous teaspoon bicarb soda
1/2 teaspoon salt
1 (15ml) tablespoon ground ginger
3/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/8 teaspoon freshly ground black pepper
90g unsalted butter, soft
3/4 cup dark molasses
1 tsp grated ginger
3/4 cup very hot water
1/3 cup packed dark brown sugar
1 large egg

1. Butter and flour 24cm cake tin. Preheat oven to 175°. In a bowl whisk together the flour, baking soda, salt, and spices.

2. In a mixing bowl, beat together the rest of the ingredients except the egg. When almost frothy, beat in the egg and quickly add the flour mixture.

3. Stir only until thoroughly blended. Pour into pan. Bake 35 to 40 minutes, or until a tester inserted in center of cake comes out clean. Cool on a rack in the pan for a moist cake. (Used Stonesoup's "steaming" method.)

4. Serve on its own, with whipped cream, or reheated with a scoop of vanilla ice cream.

You could up to two teaspoons of grated fresh ginger for more kick. Also, can try substituting one teaspoon Chinese five-spice powder for 1 teaspoon of the ground ginger.

Freezes well for up to three months.

Jaffa pudding

2 greedy people:

Grated rind of an orange

65g plain flour

15g Cocoa powder

65g caster sugar

75g butter, softened

3/4 tsp baking powder

1 egg

1 tsp vanilla

2 or 3 big Tbsp marmalade, optional

Oven to 200C. Blitz ingredients together, bake in pyrex dish 20 minutes. Rest 5 minutes.

Totally legal chocolate banana pancakes

For 1:

2 eggs

1 ripe banana

1/4 cup oats

Big pinch cinnamon

1 square Lindt dark chocolate, in little squares

Heat oiled frying pan. Mix first 4 ingredients. Pour about 1/4 cup sized pancakes, dotting with 2 or 3 choc bits. Flip, finish, serve.

Makes 7 holy, wondrous pancakes.

Pumpkin pie porridge

1 serve of plain porridge
Big scoop pumpkin puree
Mixed spice
Rice malt syrup
Vanilla powder

Apple cinnamon mug cake

Per person, mix in a mug:
3 Tbsp flour
1/8 tsp baking powder
1 heaped Tbsp brown sugar
1/2 tsp cinnamon

Add & stir till just combined:
1/8 tsp vanilla
1/2 Tbsp O oil
1 Tbsp applesauce
3/4 Tbsp milk

Microwave 45 seconds.

Banana bread experiment 3

115g almond meal40g rolled oats
50g whole rye

1 tsp cinnamon

1 tsp mixed spice

1 tsp baking powder

1/4 tsp sea salt flakes

2 handfuls pecans, toasted

4 medium bananas

2 eggs

1 Tbsp psyllium, 3 of water

1 tsp vanilla

80g O oil & coconut oil

 

Oven at 160C fan. Grease loaf tin. Bake 55 mins.

Yum. Also, cardamom? Ginger?

PB & J breakfast cookies

Makes 15

1 cup rolled oats
1/2 cup almond flour
1/4 tsp fine sea salt
3/4 cup natural peanut butter
1/4 cup coconut oil
1/4 cup rice malt syrup
1/2 tsp vanilla extract
1/2 cup dried cherries (or sultanas)

Pre-heat oven to 180 and put coconut oil in a small saucepan in the oven to melt.

Mix together the oats, almond flour and sea salt in a large bowl.

Stir peanut butter, syrup & vanilla through oil. Add to dry and mix. Fold in cherries. Chill in the fridge a few minutes.

Line a baking sheet with parchment paper. Use a small ice cream scoop to form perfect cookie balls and place evenly spaced on the cookie sheet. Keep batter chilled while you’re working since coconut oil turns to liquid above room temperature.

Bake in the center of the oven for 13 minutes. Allow cookies to cool.

Note: delicious but very crumbly. Next time try with psyllium - see if it binds them a bit.

Milo cupcakes with condensed milk buttercream

makes 12 MUFFINS

200g plain flour
200g caster sugar
2 tsp baking powder
1 tsp bicarb soda
200g Milo (reserve a few tsp for decoration)
1 tsp vanilla extract
180g sour cream
170g unsalted butter, softened
2 large eggs

150g unsalted butter + a pinch of salt
300g icing sugar
5 tbsp sweetened condensed milk

 

Preheat oven to 180C. Grease tray or fill with liners.

 

Sift flour, bicarb and baking powder in a bowl and set aside. Cream butter and sugar with an electric mixer in a large mixing bowl and then beat in eggs one at a time until combine. Add sour cream, vanilla and milo and beat until just combined. Add flour mixture and beat on low until just combined.

 

Fill cupcake liners until 3/4 full and bake for approx 20 mins or a skewer inserted into the centre of a cupcake comes out clean. For the best texture, the cakes should be dark golden brown on top and firm to the touch and after cooling for 1 minute out of the oven. Cool on a wire rack.

 

To make the icing, remove butter from the fridge 30 mins ahead of time. Beat butter until light and fluffy and then beat in icing sugar until combined. Add sweetened condensed milk and beat until combined. Pipe or spread over the top of cupcakes when they are cooled and drizzle some extra condensed milk over the top. Finish with a sprinkle of Milo. Can be stored in an airtight container in the fridge overnight.

 

Banana bread experiment 2

115g almond meal

35g rolled oats
50g whole spelt

1 tsp cinnamon

1 tsp baking powder

1/4 tsp sea salt flakes

3 large bananas

2 eggs

1 Tbsp psyllium, 3 of water

1 tsp vanilla

75g O oil

 

Oven at 160C fan. Grease loaf tin. Bake 55 mins.

Very moist. Good level of sweetness. Next time - more oats, less spelt? Try mixed spice? Cardamom?

Godsmark's choc truffle cookies

 

25 cookies:
170g dark chocolate
125g unsalted butter
2 eggs
55g brown sugar
100g castor sugar
¼ tsp vanilla essence
45g plain flour
30g cocoa
6g baking powder
pinch of salt
120g toasted hazelnuts, chopped
115g dark chocolate, chopped
115g milk chocolate, chopped
115g white chocolate, chopped

1. Boil a small amount of water in a pot. Meanwhile chop the dark chocolate into large pieces. Place in a bowl with the butter and fit the bowl in the pot. Turn the heat off and stir the chocolate until all the butter has melted. Remove the bowl from the pot.

2. Beat the eggs on a medium to high speed until fluffy. Add the sugars and vanilla. Continue beating until very light and creamy. Now add half of the melted chocolate and mix slowly to incorporate. Scrape down the sides of the bowl then mix in the other half of melted chocolate.

3. Blend in the sifted dry ingredients and mix for one minute. Now add the chopped nuts and chocolates gently until combined.

4. Spoon cookies on to a nonstick mat (heaped Tbsps) keeping them compact as they will spread a lot. It is better to have a thick cookie so they become crisp on the outside and remain soft in the middle.

5. Bake at 150C for 15 minutes. Allow to cool.

Chipotle butternut & silverbeet enchilada casserole

6 serves:

1 medium butternut pumpkin, 1 inch dice & roasted with oil & salt

5 large silverbeet leaves, sliced

1 can black beans

6 tortillas, halved

Block of cheddar

1 brown onion, diced

3 cloves garlic

2 tinned chipotles in adobo sauce

2 tsp cumin

2 tsp sugar

800g tin tomato

Oven to 220C fan.

Spread some sauce in lasagna dish & layer with 3 tortilla halves. Top with half the silverbeet, pumpkin, bean mixture. Sprinkle with cheese & spread with some sauce. Layer with 4 tortilla halves & then remaining silverbeet. Top with 5 tortilla halves, remaining sauce & cheese. Bake 20 minutes then turn off fan (use pizza setting) for another 10.

Carrot cake piklets

pancakes (for 4 restrained people):
2 tbsp ground chia seeds
1/4 cup + 2 tbsp water
3/4 cup yoghurt
3/4 cup whole spelt flour
1/2 cup white spelt flour
zest of 1 mandarin
1 tbsp baking powder
2 tsp ground cinnamon
1/4 tsp ground nutmeg
pinch of salt
2 tbsp maple syrup + more for serving
1 tbsp melted coconut oil + more for cooking pancakes
2 cups finely grated, loosely packed carrots
handful of toasted walnuts, chopped

Stir the ground chia seeds and 1/4 cup + 2 tbsp water together until combined. Set aside for 5 minutes or until the mixture gels.

Combine the whole spelt flour, white spelt flour, orange zest, baking powder, cinnamon, nutmeg and salt in a large bowl and whisk together. Form a well in the middle of the flour mixture. Add the maple syrup, coconut oil, chia gel and yoghurt. Stir until just combined. Fold in grated carrots gently.

Cook pancakes: Heat a large frying pan to medium-low. Oil & place 1/4 cup portions of batter into the pan (not too many at a time!). Cook until bubbles start appearing on the surface and bottom edge looks slightly browned. Flip it over and repeat cooking process.

Serve hot with cashew cream, maple syrup and chopped pecans.

Banana bread experiment

180g almond meal

20g rolled oats

1 tsp cinnamon

1 tsp baking powder

3 small bananas

2 eggs

1 tsp psyllium, 3 of water

75g coconut oil (topped up with O oil)

Oven at 160C fan. Grease loaf tin. Bake 40-45 mins.

Spinach, white bean & taleggio pizza

Serves 2 or 4 as a starter

450g pizza dough (used 1/3 HFW's recipe)
2 to 4 teaspoons olive oil
1/4 cup cannellini beans
2 cloves garlic, minced
100g to 150g Taleggio cheese
Parmesan cheese
4 handfuls fresh spinach or baby spinach
 
Preheat the oven to 250°C. Place a baking sheet on the rack to heat with the oven. Heat the oven for at least 30 minutes before baking.

Roll out the dough and transfer it to baking paper. Spread a couple teaspoons of olive oil over the dough, then evenly scatter the white beans and garlic over top. Slice or pinch off pieces of the Taleggio and scatter them over the pizza, then grate a little Parmesan over the pizza.

Toss the spinach in a large bowl with a bit of olive oil, salt, and pepper, and set aside. Gently shuffle the pizza onto the baking sheet. Gently mound the spinach leaves in the centre of the pizza. Close the oven and cook for 10 or 15 minutes, until the crust is brown on the edges and the spinach is wilted.

Could try with cauliflower base?

Nut brittle

1 cup of nuts, toasted

2/3 cups caster sugar

1/2 cup water

1/8 tsp salt

2 tsp butter

1/2 tsp vanilla

1/8 tsp bicarb

Heat water, sugar & salt over medium high heat. Bring to boil & swirl occasionally until brown, about 10 minutes. Remove from heat, quickly stir in vanilla, butter & bicarb until it stops foaming & goes glossy.

Fold through nuts & tip out onto baking paper to cool, then chop.

To serve as dessert with strawberries & vanilla yoghurt.

Roast cinnamon pumpkin

4 serves:
1/2 jap pumpkin
100ml O oil
2 tsp ground cinnamon
1 cup plain yoghurt
Juice of 1/2 lemon
4 Tbsp pine nuts, toasted
1 red chili, sliced
Coriander leaves

Heat oven to 200C.

Cut pumpkin into moons & toss with oil, cinnamon & salt. Bake 30 to 40 minutes or until soft.

Drizzle with yoghurt, sprinkle with pine nuts, chili, coriander and finish with lemon juice.

Crispy roast curry cauliflower

For 4 serves:
Cauliflower (about 1/2)
Olive oil
Curry powder
Salt

Preheat oven to 240C. Snip cauliflower into florets, toss in baking tray with oil, curry powder and salt. Cover with foil and bake 15 minutes. Remove foil, reduce heat to 220C and bake another 30 or so minutes, tossing every 10.

Sweet potato cake with buttermilk glaze

For the cake:
3 ¼ cups plain flour
2 tsp. baking powder
½ tsp. bicarb soda
½ tsp. ground nutmeg
½ tsp. salt
½ cup milk
1 tsp. vanilla extract
225g unsalted butter, at room temperature
1 cup sugar
1 cup brown sugar
4 large eggs
2 cups mashed cooked sweet potato

For the buttermilk glaze (optional):
½ cup buttermilk
½ cup sugar
4 Tbsp. (55g) unsalted butter, cubed
1 ½ tsp. cornstarch or flour
¼ tsp. bicarb soda
1 tsp. vanilla extract

Preheat the oven to 175. Grease and flour a Bundt pan.

In a medium bowl, combine the flour, baking powder, baking soda, nutmeg, and salt. Whisk well. In a small bowl or measuring cup, combine the milk and vanilla.

In a large bowl, beat the butter, sugar, and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Add the sweet potatoes, and mix until the batter is combined. (The batter may look terrible at this point: curdled, weird, terrible. Don’t worry.)  Fold in half of the flour mixture. Then add half of the milk mixture, and beat on low until well blended. Add the remaining flour, followed by the remaining milk, and beat on low until the batter is thick and smooth.

Scrape into the prepared pan, and bake for 60 to 75 minutes, or until a toothpick inserted in the center comes out clean. Cool the cake in the pan on a wire rack for 20 minutes, then carefully invert onto a rack.

Meanwhile, make the glaze. In a medium saucepan, combine the buttermilk, sugar, butter, cornstarch, and baking soda. Place it over medium heat, and bring it just to a gentle boil. Immediately remove it from the heat, stir well, and set it aside to cool to room temperature. Add the vanilla, and stir well.

Set the wire rack - with the cake atop it - over a rimmed sheet pan. Spoon the glaze over the warm cake. 

Curry chicken quinoa bowl

1 onion, diced

2 tsp garam masala

1 (20ml) Tbsp curry powder

3/4 cup quinoa

3/4 cup water

2 garlic cloves, sliced

8 chicken thighs

400g tin of tomatoes

1 small eggplant, diced

In slow cooker on low, 8 hours.

To serve:
Coriander

Squirt of lemon
Almond flakes
Yoghurt or quark

White beans with lemon, spinach & hazelnuts.

2 people:

2 tins cannelinni beans

Zest of 1 lemon, juice of half

2 big handfuls baby spinach

3 Tbsp sour cream

2 handfuls hazelnuts

Toast hazelnuts at 180 (about 10 minutes).

Put beans, lemon & spinach in saucepan over low heat. Stir to heat through & wilt spinach. Stir in sour cream, salt & lots of pepper. Sprinkle with chopped hazelnuts.

Pumpkin & ricotta gratin

4 as a side

 

600g pumpkin

5 thyme sprigs

200g ricotta, drained

1 free-range egg

1/2 cup cream &/ milk

Big pinch of dried chilli flakes

1/4 cup grated parmesan

1/4 cup bread crumbs

Zest of 1/4 lemon

 

Preheat the oven to 190C.

 

Cut the pumpkin into medium small (not very small) chunk. Drizzle over the olive oil, season and scatter over the thyme leaves on the stalk. Roast in the oven for 25 minutes, giving the pan a shake every now and again.

 

Remove from the oven and crumble the thyme leaves off the stalk, discarding the stalks. Dot the ricotta cheese in and around the roasted pumpkin pieces.

 

Beat the egg in a bowl and then add the cream/milk and beat again. Mix in lemon zest, chilli. Pour this over the pumpkin and ricotta.

 

Sprinkle crumbs and the Parmesan over the top & bake 25- 30 minutes until golden brown. Serve immediately with salad.

Sticky wholemeal orange & poppyseed scrolls

Dough:
2 cups wholemeal spelt
1 sachet dry yeast
2 Tbsp (15ml) coconut sugar
1 tsp sea salt
3/4 cup unsweetened applesauce
3Tbsp coconut oil
grated rind of half a very large orange (or one small)

Filling:
grated rind of one very large orange (or two small)
1x20ml Tbsp coconut sugar
1 tsp poppy seeds

Glaze:
Juice of 1 very large & juicy orange (or two small)
15ml Tbsp rice bran syrup
extra poppy seeds

Whisk together dry dough ingredients. Gently heat applesauce, coconut oil & rind just till coconut oil is soft. Not too hot or it will kill the yeast!

Combine wet & dry & turn out onto a lightly floured surface. Knead till elastic, about 5 minutes. Put in lightly oiled bowl, cover with damp tea towel and leave in a warm place till risen to double in size (about an hour.)

Oven to 190C. Turn out onto floured surface (like pastry mat) and punch or fold down. Rest for 10 minutes then roll into 45cm x 15cm. Sprinkle with rind & sugar mix. Sprinkle with poppy seeds & roll into long log. Cut into 7 and arrange in casserole pot. Bake 30 minutes & rest 5 minutes.

Meanwhile boil orange juice & rice bran syrup down to sticky glaze. Allow to cool.

Glaze scrolls, sprinkle with extra poppy seeds. Served with vanilla & maple in mild yoghurt.

Zucchini fritters

2 zucchini

1/3 cup flour

1/3 cup parmesan, finely grated

2 shallots, ends trimmed, thinly sliced

1 egg, whisked

1 teaspoons dried oregano leaves

1 teaspoon salt

4 teaspoons olive oil

Slow cooker chicken and corn soup

1 small white onion, finely diced

2 garlic cloves, finely chopped

Thumb of ginger, finely chopped

6 chicken thigh cutlets

Water to cover generously
 

2 Tbsp soy sauce

Can creamed corn

1 tsp sesame oil

2 spring onions, sliced

(2 egg whites)

First 5 ingredients in slow-cooker, on low for 8 or 9 hours. Remove 2 thighs (to use for salad) and all the bones. Refrigerate & skim fat. Stir in soy sauce & corn. Heat, stir though egg whites (optional) and add sesame oil & spring onions.

Chilli con carne

500g (1 1/2lb) ground (minced) beef
800g can tomatoes
2 teaspoons dried chilli flakes
1 tablespoon cumin seeds or ground cumin
2 cans red kidney beans

Coriander leaves

1. Place beef, tomato, chilli and cumin in a slow cooker. Cook on low 10 hours or so.

2. Season, add beans and warm through. Garnish with coriander.

Prawns with garlic, beans & spinach

1/2 onion, diced

1 large clove garlic, chopped

Chilli flakes

1 ripe tomato

Glug white wine

2 big handfuls of baby spinach

400g tin white cannellini beans

About 8 basil leaves, torn

Grated zest of 1/2 a lemon

8 big green prawns

Heat BBQ, if using.

Heat oil in pan & start cooking onion. Add garlic, chilli & 1/4 tsp salt flakes. After a few minutes more, add tomato & cook stirring another few minutes. Add wine, spinach & beans & cook till spinach is wilted. Stir through basil & lemon.

BBQ prawns (or pan fry) & serve on bean mix with black pepper.

Chicken "tikka masala"

4 serves:

440g can crushed tomatoes

1 medium onion, chopped

2 cloves garlic, chopped

2 teaspoons garam masala

salt and black pepper

skinless chicken thighs (about 8)

1/2 cup yoghurt

Cucumber, halved and thinly sliced

1/4 cup fresh coriander leaves

1 tablespoon fresh lemon or lime juice

In slow cooker, combine the tomatoes, onion, garlic, tomato paste, garam masala, ¾ teaspoon salt, and ¼ teaspoon pepper. Place the chicken on top of the vegetables, cover, and cook until the chicken is tender, on low for 8 hours.

Toss the cucumber and cilantro with the lemon juice and ¼ teaspoon each salt and pepper.

Just before serving, stir the yoghurt into the chicken tikka masala. Serve over rice with the cucumber relish. Also good with big handfuls of baby spinach stirred through.

Apricot toasting loaf

Makes 1 fat loaf

2 cups old-fashioned rolled oats
3/4 cup shelled pistachios
3/4 cup chopped dried apricots
3/4 cup unsweetened shredded coconut
1/2 cup sunflower seeds
1/2 cup pepitas
1/2 cup whole flax seeds
1/3 cup psyllium husks
3 tablespoons chia seeds
2 teaspoons sea salt
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/8 teaspoon cardamom
2 1/2 cups water
1/4 cup maple syrup
1/4 cup extra-virgin olive oil

Optional: Start by toasting the pistachios, sunflower seeds, and pepitas for about 10 minutes at 180°C, until fragrant.

Combine all the dry ingredients and the spices in a bowl. Pour over the water, maple syrup, and olive oil. Stir everything into a wet, sticky mash — keep mixing until all the liquid has been absorbed and no longer pools on the bottom of the bowl.

Oil a loaf pan. Scrape the mixture into the pan, press it firmly in, and smooth the top. It will fill the entire pan and be slightly mounded on top. Poke any visible apricots below the surface (as they toast more quickly than the rest of the ingredients in the oven). Cover and rest for at least 2 hours or up to 24 hours.

Preheat the oven to 200°C. Bake the loaf for 1 1/2 hours — check the bread every 10 minutes in the last half hour and tent with foil when the top is deep golden and looks to be on the verge of (but not yet!) burning. When done, the bread will be dark golden brown on top, pull away from the sides of the pan. This is a dense loaf — it takes a while to bake all the way through.
When done, transfer the bread from the pan to a cooling rack and cool for at least 2 hours, until no longer warm at all. If you cut the loaf before it's fully cooled, you may find that it's gummy in the middle.

Red lentil "risotto"

2 ppl:

1 tablespoon ghee or O oil

1 large onion, chopped

Big handful mushrooms, chopped
2 cups chicken or veg stock
200g (1 cup) red lentils, rinsed
1 handful grated parmesan

1. Heat iron pot on the stove top and preheat your oven to 200C

2. Add ghee and onion, then mushrooms and cook stirring every now and then until the onion is soft, about 10 minutes.

3. Add the stock and lentils. Cover with lid. Bake for 20 minutes or until the lentils are super soft.

4. Stir in the parmesan, black pepper and serve on bed of baby spinach or with a green salad on the side.

Luuurve pancakes (chocolate & ricotta)

Pancakes:

1 cup white spelt flour

1 tsp baking powder

2 Tbsp cacao

1 Tbsp coconut sugar

250g ricotta

3/4 cups milk

1 egg, separated

Hazelnut sauce:

50g good-quality dark chocolate, coarsely chopped

1/3 cup cream

55g hazelnut butter

(Did not use 1/4 cup Frangelico liqueur)

Hazelnuts, toasted 200C for 10 minutes, skinned & chopped

Yoghurt

Strawberries

1. Sift the flour, baking powder and cocoa powder into a bowl. Add sugar and make a well in the centre. Whisk the ricotta, milk and egg yolks together in a bowl. Add the ricotta mixture to the flour mixture, stirring until smooth. Cover and set aside for 20 minutes to rest.
2. Meanwhile, to make the sauce, place chocolate and cream in a heatproof bowl over a saucepan of simmering water. Cook, stirring, until the chocolate melts. Add hazelnut butter (and Frangelico if using) and stir until heated through.
3. Whisk the egg whites in a clean, dry bowl until soft peaks form. Gently fold the egg whites into the pancake batter.
4. Oil frying pan and heat over medium heat. Cook batches of 3 x 1/3-cup quantities at a time.
5. Divide the pancakes among serving plates, spread with sauce & sprinkle with hazelnuts. Greek yoghurt & strawberries to serve.