Tuesday, 31 January 2012

Muesli Muffins - New Leaf Challenge

This is another Teresa Cutter recipe, she is a great chef and her recipes are really healthy. I was put onto her by my personal trainer and I am wading my way through her fantastic site.

These muffins although they look a little heavy are really nice and full of flavour which can he sometimes missing in really healthy things!

A really healthy lunch box filler!

Here is the recipe

Muesli Bars - New Leaf Challenge

These muesli Bars turned out to be really nice, and healthy! And what's more apparently to a 6 year old's taste! I have made home made muesli bars before and he wouldn't eat them but this time he loved them. Maybe it was the drizzle of white chocolate that I added (this is not in the recipe) or maybe his palette id changing I don't know but they are free from processed flours and sugar and they are really scrummy!
Here is the recipe from Teresa Cutter.

Baked Chocolate Glaze Donuts


So I promised that I would let you know what the donut recipe that came with the trays tasted like. Great, I made vanilla ones with chocolate glaze. My 6 year old loved them anyway had to quickly wrap them in cling wrap and get them in the freezer before they were all eaten!

So here is the recipe and just for you a photo as well!


Ingredients

2 cups plain flour
3/4 cup sugar
2 tsp baking powder
1/4 tsp nutmeg
1 tsp salt
3/4 cup buttermilk
2 eggs, lightly beaten
2 tbsp butter, melted

Method
  • Preheat oven to 220 degrees and grease a donut pan
  • Mix together flour, sugar, baking powder, nutmeg and salt
  • Add the buttermilk, eggs and butter
  • Beat until just combined
  • Fill pan to 2/3 capacity
  • Bake for 7-9 minutes

I then make a runny chocolate icing from cocoa, icing sugar and water and drizzled it over the top and added chocolate sprinkles. Yum!!

Monday, 30 January 2012

Chocolate Sour Cream Bundt Cake

It was my nephews birthday and I was wondering what kind of cake to cook. I have decided that since he is now 9 years old I can stop making the grand looking but average tasting kids cakes. Over the years I have made many, Thomas trains, Mater from Cars, Lego Blocks, Treasure Island Maps, Beanie Kids etc..... But now it is time to cook cakes for the adults, cakes with flavour and texture and absolutely outstanding taste!

So ......I found this one on Barbara Bakes, a blog I read and thought it looked like it was well and truly worth a try and I was right, yumo! I do also fill the hole in the bundt cake with chocolate coated honeycomb, it kind of exploded over the top like a volcano. Of course my 6 year old and my 9 year old nephew thought it was a volcano and although I didn't set out to make a kids cake, it seems I did! So everyone was happy!

Here is the recipe.

Baked Lemon Donuts

I had been hearing things about baked doughnuts and I thought I would go searching for some recipes and as it turned out I also needed so doughnut trays as well. So if you are a doughnut fan but can't afford the calories for the deep fried version, here is a yummy lemon version that is baked in the oven. If you don't have trays you can get them from The General Trader, in small and large versions.

The pan comes with it's own recipe which the lady in the shop told me was fantastic but I haven't tried it yet as I didn't have any buttermilk, will blog when I do. I instead made these lemon ones made with yoghurt. They were very yummy but more like a cake than a doughnut. Still they are in the freezer ready for school lunches!

Here is the recipe from Barbara Bakes.

Roast Kumara & Coriander Salad

This one came from my personal trainer Terri, it is yummy and I think if you threw in some chicken it would make a nice meal in itself!

Ingredients

2kg sweet potato, peeled and cubed
1/2 tsp salt
1/2 cup fresh coriander leaves
100gm unsalted macadamia nuts, roasted and copped

Dressing

1 1/2 tbsp balsamic vinegar
1 tbsp olive oil
1 tsp soy sauce

Method
  • Lightly spray sweet potato with some olive oil and mix through the salt. Put on a baking tray and roast at 200 degrees for 30 minutes
  • Combine all dressing ingredients in a small jar and shake well
  • Combine sweet potato, coriander leaves and macadamia nuts, dress and serve immediately

Yummy!!

Tuesday, 17 January 2012

Gluten Free Banana Bread -New Leaf Challenge

So here is the first recipe, my nephew is gluten free although he can tolerate a little spelt flour, so I made this cake to take to their house. It was very moist and yummy!

By Teresa Cutter

Ingredients

300gm ripe banana, mashed
3 eggs
60gm honey or maple syrup
1 tsp vanilla
60gm olive oil or macadamia oil
1/2 tsp cinnamon
1/2 tsp bi carb soda
1 tbsp lemon juice
200gm almond meal (you can replace half with a gluten free flour)
25gm Flaxseed meal

Method
  • Preheat oven to 160 degrees
  • Oil and line a loaf tin
  • In a bowl combine banana, honey, oil, vanilla, eggs, bicarb and lemon juice, mix well
  • Add the almond meal and flaxseed meal, mix well
  • Spoon batter into the tin and smooth out
  • Bake for 45 minutes to an hour or until a tester comes out clean

Turning Over a New Leaf

So I was thinking about New Years Resolutions and I usually don't make any because let's face it we all never live p to them anyway, but I did think that perhaps as a family we could turn over a new leaf. By that I mean that I have decided to drastically reduce the amount of processed foods that we consume, and to try to cut down the amount of processed carbs we eat as well. So this means of course more cooking for me! But I am happy to do it to try and keep my family healthier and to try and reduce the amount of packets and packaging that we put into landfill or recycling. So the next few posts will be about some recipes that I am trying for school lunches and morning teas. I am working my way through the stock of prepackaged muesli bars and snack treats that we have and replacing them with homemade using spelt and wholegrain flours, raw sugar, honey and maple syrup instead of sugar, and limiting butters and margarines. So it will be a journey, I have even put to bed a new sour dough starter to go back to making my own bread as well! My I am feeling adventurous!! I am returning to school this year again as well so we shall see how long this new leaf turning goes for!!

Monday, 9 January 2012

Maha - Turkish Delight Doughnuts

In early December we went to Maha for dinner, and it was great! Situated in Bond St Melbourne the food was fantastic, and the head chef and owner Shane Delia was there as well which was a rare treat. We had the Chef's banquet, 5 courses of food that the chef cooked for us. This was great as I am not a seafood eater and my husband loves it so they catered for both of us which is pretty unheard of these days. Of course my favourite course was dessert, we had a dessert platter and it was to die for! Maha is very well known for it's Turkish Delight Doughnuts and I would say they lived up to their reputation. So the next day I went on a Google search for a recipe for those doughnuts and what do you know............so here it is for you to try as well.

Ingredients

Dough Batter
300gm flour
2 tsp sugar
1/2 tsp salt
15gm dry yeast
350gm water

100gm rose-water Turkish Delight

Rosewater Honey
200gm honey
1 cinnamon quill
1/2 vanilla pod
50ml rose water

Method
  • Add all the dry dough ingredients together
  • Whisk the warm water into the dry mix
  • allow to stand in a warm place for 15 minutes
  • Place honey, cinnamon and vanilla in a pot and bring to the boil
  • remove from the heat and add the rosewater, chill
  • Place a piece of Turkish delight in your hand and coat in the doughnut batter
  • Form a ball and carefully drop into hot oil (170C)
  • Cook until golden brown
  • Drizzle cooked doughnuts with rosewater honey

Vietnamese Chicken Salad

Another yummy salad for summer, I have finally convinced by 6 year old that salads are ok to eat! This one comes from New Idea.

Ingredients

1 BBQ chicken, shredded
2 cups red cabbage, thinly shredded
2 carrots, julienned
2 cups mint leaves
2 cups coriander leaves
150gm bean sprouts
1 sml red onion, thinly sliced

Dressing

1/3 cup lime juice
2 tbsp fish sauce
2 tbsp caster sugar
1 long red chilli, finely chopped
1 clove garlic, crushed

Method
  • Put all dressing ingredients in a small jug and whisk together until sugar is dissolved
  • Combine chicken, cabbage, carrots, mint, coriander, bean sprouts and onion in a large bowl
  • Toss with dressing just before serving.

5 Spice Chicken & Mango Noodles

I have been pouring over the magazines again for some interesting and new recipes to try and this one is really yummy and easy for a summers night. This one came from Woman's Day.

Ingredients

500gm chicken breast, sliced
2 tsp Chinese Five Spice
1 tbsp peanut Oil
1/4 cup macadamia nuts, chopped
100gm vermicelli noodles, cooked and drained
2 cups snow pea sprouts
1 bunch coriander, leaves picked
1 bunch mint, leaves picked
1 mango, peeled and thinly sliced
4 spring onions, thinly sliced

Dressing

2 tbsp lime juice
1 tbsp brown sugar
1 tbsp fish sauce
1 clove garlic, crushed
1 birdseye chilli, finely chopped

Method
  • Toss the chicken strips in the five spice powder until well coated
  • Heat the peanut oil in a large pan or wok and stir fry chicken until golden, remove
  • Add the macadamias and fry until golden, remove
  • In a small jug whisk all the dressing ingredients together
  • In a large bowl combine the noodles, sprouts, herbs, mango, onion and nuts. Drizzle with half the dressing and toss together
  • Add the chicken over the top and dress with remaining half of the dressing

Curry Rice Salad

I found this recipe on the packet of trident dates my sister-in-law had and decided to try it. It is really yummy and a change from the usual rice salad recipes.

Ingredients

4 cups cooked brown rice
1 cup chopped date
1 cup grated carrot
3/4 cup chopped spring onions
1/2 cup roasted cashews, chopped
2/3 cup coriander leaver, chopped
2/3 cup mint leaves, chopped

Dressing

1/3 cup natural yoghurt
2 tsp curry powder
3 tsp grated ginger
2 tbsp oil
2 tbsp lemon juice

Method
  • Mix all ingredients together except dressing ingredients
  • Mix all dressing ingredients together
  • Dress just prior to serving

Lemon Curd Ice Cream

This recipe came from a Blog I read called Tracey's Culinary Adventures. She has a wide range of Ice Cream recipes and I decided to print off a few of my favourites and go on an ice cream making journey! This is sitting at the top of our list so far. If you are a lemon lover this is an outstanding ice cream, worth buying a machine for!!

You can find the recipe here.

The recipe asks for fresh homemade lemon curd so here is a recipe for you, and with the remaining lemon curd that you don't use spread all over your toast for the next week!
And make a pavlova from your egg whites! Or marshmallows!


Ingredients

5 egg yolks
1 cup sugar
4 lemons, zested and juiced
110gm Butter

Method
  • Add water to a medium sized saucepan and bring to the boil
  • Combine egg yolks and sugar in a metal bowl that fits over the saucepan and whisk until smooth
  • measure lemon juice and if needed add water to reach 1/3 of a cup
  • Add juice and zest to the bowl and mix
  • Place the bowl over the saucepan (ensure the water does not touch the bottom of the bowl) and whisk until it thickens and coats the back of a spoon
  • Remove from the heat at add the butter small pieces at a time, making sure each ones melts before adding the next one.
  • Keep in the refrigerator up to 2 weeks.

Pista Kulfi - Indian Pistachio Ice Cream

Have you ever had that nice and sweet ice cream at an Indian Restaurant? We love it so I went on the search for a recipe for it. This one can be put through an Ice Cream machine or simply put in the freezer to harden, it will be a little lighter through an Ice cream machine.

Ingredients

2 cups evaporated milk
a cup sweetened condensed milk
470mls cream, whipped
1/2 tsp ground cardamom
1/4 cup pistachios, finely chopped

Method
  • Mix all ingredients together except the pistachios
  • Pour into your Ice Cream machine and churn
  • Add the pistachios at the last 5 minutes

Cheesecake Ice Cream

My son begged me to make some ice cream the other day and since I have my ice cream churner I really had no excuse, but I did try and make it a little healthier by substituting low fat ingredients.

Ingredients

250gm light cream cheese
zest of 1 lemon
1 cup light sour cream
1/2 cup low fat milk
2/3 cup sugar (can use a sugar replacement)
4 Arnotts wheaten biscuits

Method
  • Beat the cream cheese until smooth
  • Add the zest, sour cream, milk and sugar and beat well
  • Place in the fridge to chill
  • Then churn in your ice cream machine according to its instructions adding the biscuit crumbs at the last 5 minutes.
  • Serve with whatever you like, but we had fresh sweet strawberries with it.

Wednesday, 4 January 2012

Christmas Biscotti

Every Christmas for the past few years I have been making this Biscotti because Russell absolutely loves it, and so do quite a few of our friends so I whipped up a batch before Christmas and the last of it was left at his uncles house on the 29th December so I would say it lasted well!!
The recipe comes from a great cooking site that I read religiously Fig Jam & Lime Cordial. I don't put in any nuts I do 1 cup of dried cranberries and 1 cup of white chocolate chips.
They are just delicious! The recipe can be found here. Enjoy!