Pink lamingtons

60g butter, melted & cooled

5 eggs, room temperature

3/4 cup castor sugar

150g plain flour

Packet of raspberry jelly crystals.

Desiccated coconut
Chantilly cream to fill

Brush 20 x 28 cm lamington tin with butter. Dust with plain flour & tap to dislodge excess. Oven to 180.

Beat eggs & sugar until thick & mousse-like, about 10 minutes. Sift flour over top & fold in gently but thoroughly with a metal spoon. Trickle melted butter down sides of bowl & fold through.

Pour into tin & bake 15 to 18 minutes or until top feels springy to touch. Allow to cool in the tin for a few minutes then turn out onto a tea-towel to cool completely.

Make up a packet of raspberry jelly crystals, using the quantity of boiling and cold water as suggested on the packet. (85g crystals dissolved in 1 cup boiling water, stir and then add three-quarters cup cold water.) Swirl the liquid in a bowl over a larger bowl of iced water and as soon as the jelly shows signs of thickening, dip the lamington squares into the jelly and then in coconut. Allow to set.

Fill with Chantilly cream.

Will make enough for 12-15 lamingtons, depending on size.

Jam & coconut overnight oats

Per person:

1/2 cup oats
3/4 cup drinking coconut milk (or other milk)
1 tsp chia seeds
1/8 tsp vanilla bean paste
20ml Tbsp jam (raspberry, 100% fruit)
20ml Tbsp coconut flakes, toasted

Night before, mix oats, milk, chia and vanilla.
The following morning, dollop with jam and sprinkle with coconut.

BBQ carrot salad

ENOUGH FOR 4

1 bunch baby carrots

1 Tbsp balsamic vinegar (caramelised even better)

1 Tbsp soy sauce

2 Tbsp EVO oil

4 handfuls mixed salad leaves

100g fresh goats cheese (or cottage)

1. Heat BBQ.

2. Meanwhile trim and discard carrot tops. Halve carrots lengthwise.

3. Rub with a little oil.

4. Cover and cook for 5-6 minutes or until carrots are a little burned and charred in places.

5. Meanwhile, combine balsamic, soy and 2-3 tablespoons extra virgin olive oil.

6. Turn the carrots and cook for another minute or until cooked to your liking.

7. Scatter leaves over a serving platter. Top with hot carrots, drizzle with dressing and finish with little chunks of the cheese

Unamused muesli

1.5 cup rolled oats

1 cups quinoa flakes

1/2 cup puffed amaranth

1/2 cup almonds, chopped

1/2 cup pumpkin seeds

1/2 cup walnuts, chopped

1/2 cup golden raisins

1/2 cup chopped figs

1/4 cup dried unsweetened coconut flakes

1/4 cup hemp seeds

1/4 cup sunflower seeds

1/4 cup craisins

1/4 cup dried cherries, chopped

1/4 cup dried apricots, chopped

1/2 tablespoon ground cinnamon

1/2 teaspoon vanilla extract

dash of nutmeg

pinch of sea salt

Jamie's baked beans

6 people:

2 red onions, diced

2 cloves garlic, finely chopped

2 large carrots, diced

1 red chilli, finely chopped

1 tsp smoked paprika

1 tsp cumin seeds

1 tsp chili flakes

1 v. large sweet potato

700ml jar passata

2 x 400g tins mixed beans, drained & rinsed

100ml BBQ sauce

3 sprigs fresh rosemary, stalks removed

If cooking straight away, oven to 180C.

Put veg & spices into baking dish with glug of oil & cook on stove 20 mins, stirring frequently.

Add beans, sauces & dash of water. Season well & stir together.

Rub rosemary leaves in oil & scatter over the beans.

Bake 1 hour at 180. Throw some sweet potato wedges in at the same time to serve with the beans. Otherwise needs toast or bread, preferably light.

PB & J cake (mark 1)

1 1/2 cups flour (cup whole spelt, 1/2 cup plain)
1/3 cup xylitol
1/3 cup coconut sugar
1 teaspoon baking soda
1 teaspoon baking powder
pinch salt
1 large egg
1/2 cup yoghurt
1/2 cup milk
1/2 heaping cup peanut butter
1/3 cup light olive oil2 teaspoons vanilla extract
1 punnet of fresh strawberries, big ones halved

Preheat oven to 180. Line a cake tin (min 22cm but could be ok in bigger.)
In a large mixing bowl, whisk together the dry ingredients, ending with optional salt.
In a separate medium bowl, whisk together the wet ingredients.
Pour the wet ingredients over the dry ingredients, and fold to incorporate using a rubber spatula. Don't stir vigorously or beat; just make sure everything is combined and there are no unblended dry ingredients hiding at the bottom of the bowl or in the folds of the batter. Don't overmix or will be tough. Batter will be quite thick.
Layer half the batter in tin. Dot with strawberries and smear remaining batter roughly over the top.
Bake for 40 minutes, or until top is golden, set, domed, and springy to the touch; don't overbake.
Allow to cool in the pan on top of a wire rack for 5 minutes before removing them from the pan. Then place on a wire rack to cool completely.

Really good from the fridge the next day.
Next time:
Strawberries cut into half (or quarters for the big ones.)
Extra salt?
Possibly sweeter? Substitute xylitol? Perhaps for half oats, half honey or rice bran syrup? Would make it more satisfying & "grainy."
Try as muffins - 12 standard size.

Strawberry cake

1 ½ cups whole spelt flour
½ cup + 3 Tbsp. rolled oats
½ tsp. sea salt
1 tsp. baking soda
zest of one lemon
1 cup strawberries, chopped
½ cup milk
1 cup applesauce
3 Tbsp. ghee or coconut oil (melted)
1/3 cup honey or maple syrup
1 Tbsp. chia seeds

1. Preheat oven to 190C. Line a 22cm cake pan with parchment paper.
2. Whisk milk, applesauce, oil, honey and chia seeds in a bowl and set aside.
3. Combine (whisk!) all other dry ingredients, except for strawberries, and add to wet mix.
4. Fold in strawberries in as few strokes as possible.
5. Pour the batter into prepared baking pan. Sprinkle with 3 Tbsp. rolled oats. Bake for approximately 35-40 minutes until a toothpick inserted into the centre comes out clean.
6. Let cake cool completely before removing it from the pan.

Tomato & parmesan crumble

Serves 2.5
3500 g ripe tomatoes
1/2 tsp coarse sea salt
1 tbsp apple cider vinegar
1 clove garlic, crushed

1,5 cups rolled oats
6 tbsp almond meal
1/2 cup grated parmesan cheese
4 sprigs oregano, leaves picked and chopped
1 pinch sea salt
100 g butter

Preheat the oven to 205°C. Grease a 22 cm baking dish or pie tin with butter (or coconut oil).
Rinse the tomatoes and cut in halves. Place in a baking dish and toss with sea salt and apple cider vinegar. Prepare the crumble in a separate bowl. Start by thoroughly mixing oats, almond meal/flour, grated parmesan, oregano and sea salt. Cut the butter into smaller pieces and add to the oat mixture. Use your hands to mix until large crumbs are formed. Pour the crumble filling evenly over the tomatoes. Bake in the oven for 40 minutes until the tomato juices are bubbling around the edges and the crumble is firm and browned.

Served with soft boiled eggs. Even better with a bit of bacon!

BJ's maple syrup, ginger & sour cream cake

For JSGs birthday to take to Milliman.

My banana bread pancakes

2 ppl:

½ cup spelt flour

1 tsp baking powder

1 tsp cinnamon

1/3 cup (?) desiccated coconut

1 tsp vanilla extract

1 egg

2 large v ripe bananas

1/2 cup milk

1 tsp rice bran syrup

1 Tbsp O oil

Serve with blueberries and maple syrup.

Blossom soup

1 L chicken stock
1 tin chickpeas
1 Tbsp soy sauce
3 eggs, beaten
2 spring onions, sliced

Chipotle chicken

400g chicken breast, diced

1 red onion, diced

1/2 tsp cumin

400g tin tomato

Pinch brown sugar

1 Tbsp chipotle in adobe

Salt

Heat the olive oil in a non-stick frying pan and quickly fry your chicken pieces until they turn golden. Set aside.

In the same pan, add another small splash of olive oil and fry your onion until it softens.

Add your tomatoes, cumin, sugar and chipotle and simmer for around 15 - 25 minutes until the tomato sauce starts to thicken around the edges of the pan.

Add the chicken back into the sauce and allow to cook for about 5 minutes.

Give the chicken a good spritz of lime juice. This freshens things up and amplifies the flavours.

Grilled pineapple salsa

1 pineapple, grilled

2 red capsicum

1 red onion

Small bunch coriander

Juice 1 lime

1 jalapeño

Silverbeet gratin

1 bunch silverbeet, stems finely chopped, leaves sliced

100-150ml double cream

3 eggs

2 large handfuls grated gruyere or other melting cheese

 

1. Preheat your oven to 160C and bring La Creuset of water (about 3cm) to the boil.

2. Plunge stems and then leaves of chard into the pot. Cover and cook for 2 minutes. Drain well and squeeze out any excess moisture.

3. Return drained chard to the pot. Mix together cream and eggs. Season and pour over the chard.

4. Scatter over the cheese and bake for 20-25 minutes or until the cheese is bubbling and golden. Serve warm.

Aussie beet burgers

1 beetroot

1 spring onion

350g beef mince

egg

Bake beetroot wrapped in foil at 180 about 1 hr. Peel & whizz with spring onion. Mix with egg & beef. Make into patties. (Refrigerating may help to set them.)

Fry about 6 mins a side. Good with mayo & tomato sauce.

Silverbeet pizza

1 flat bead or 2 naan
2 blanched silverbeet leaves, sliced
1 waxy potato, v thinly sliced
Garlic oil
Grated cheese
2 eggs

Bake at 180 till eggs are cooked.