tag:blogger.com,1999:blog-8897494057381547122024-03-14T13:50:57.468+11:00Erica's Gastronomic GoodiesJust a few of my favourite recipes...Ericahttp://www.blogger.com/profile/13003372557425194439noreply@blogger.comBlogger189125tag:blogger.com,1999:blog-889749405738154712.post-31597654381522827492014-09-13T20:47:00.002+10:002014-09-13T20:47:46.800+10:00Spelt Scrolls and RollsI now even make my own spelt cheesymite and cheese and bacon scrolls for my son's lunches, I prefer to know whats in his lunch box.<br />
<br />
This recipe is for rolls but you can make scrolls as well . Toppings for scrolls include;<br />
<br />
Cheese and vegemite<br />
Cheese and bacon<br />
Cheese and pesto<br />
Feta and olives<br />
Cinnamon and apple<br />
<br />
<b>Ingredients</b><br />
<br />
750 gm spelt flour white or wholemeal<br />
450 - 470 gm warm water<br />
3 tsp dried yeast<br />
2 tsp salt<br />
30 gm olive oil<br />
<br />
<b>Method</b><br />
<br />
<ul>
<li>Preheat oven to 200 degrees celcius</li>
<li>Place all dry ingredients in a bowl and mix together</li>
<li>Make a well in the centre and add the olive oil and water</li>
<li>Mix it well until a dough forms, knead in the bowl until smooth</li>
<li>Cover and rest in a warm place til it doubles in size</li>
<li>Tip out from the bowl and gently knead again</li>
<li>If making rolls, divide into 12 portions and shape as you please, place on a tray lined with baking paper and allow to rise until doubled in size.</li>
<li>If making scrolls roll it out into a rectangle, sprinkle over your topping, roll it up from the short edge, slice into 2 cm thick slices and place on a lined baking tray. Allow to rise until doubled in size.</li>
<li>Bake for 25 minutes</li>
</ul>
<br />
<br />Ericahttp://www.blogger.com/profile/13003372557425194439noreply@blogger.com0tag:blogger.com,1999:blog-889749405738154712.post-19805517941063413822014-09-13T20:37:00.001+10:002014-09-13T20:37:48.331+10:00Spelt BreadIf you want a little less gluten in your bread, and no sugar, dairy, egg or least of all preservatives then make your own it's so easy! I whip up two at a time, takes me less than 15 minutes to have them rising in the pans. Then I slice and freeze so I never feed my family shop bought bread. Have a go!<br />
<br />
<b>Ingredients - makes a kilo loaf</b><br />
<br />
750 gm spelt flour white or wholemeal your choice<br />
1 tsp salt<br />
3 tsp dry yeast<br />
1 1/2 tbsp honey<br />
1 1/2 tbsp olive oil<br />
600 ml warm water<br />
<br />
<b>Method</b><br />
<br />
<ul>
<li>Preheat oven to 200 degrees Celsius</li>
<li>In a large bowl mix the dry ingredients together</li>
<li>Make a well in the centre and add the honey, oil and water</li>
<li>Mix together until it forms a dough, you can use your hands if you prefer</li>
<li>Place dough in and oiled 1 kilo bread tin</li>
<li>Cover with oiled cling wrap and leave to rise till it reaches the top of the tin</li>
<li>Bake for 45 mins</li>
<li>Remove from the pan straight away to avoid a soggy bottom</li>
</ul>
<div>
NB - You can make this a fruit loaf by adding 2 tsp of cinnamon and a cup of you favourite dried fruits and nuts such as;</div>
<div>
<br /></div>
<div>
Figs, dates, cranberries, currants, raisins, sultanas, apricots, apple, almonds, walnuts, pistachios</div>
<div>
<br /></div>
<br />
<br />Ericahttp://www.blogger.com/profile/13003372557425194439noreply@blogger.com0tag:blogger.com,1999:blog-889749405738154712.post-87945351263980129312014-09-13T20:28:00.002+10:002014-09-13T20:28:44.002+10:00Date and Ginger TrufflesIf you love ginger then you will love these. The addition of the ginger cordial makes them a little less healthy but in small amounts its fine.<br />
<br />
<b>Ingredients</b><br />
<br />
100 ml Buderim ginger cordial<br />
200 gm pitted date<br />
1/2 cup walnuts<br />
1/3 cup cashews<br />
3 tsp ground linseed (flaxseed)<br />
2 tbsp coconut oil<br />
1 tsp honey<br />
1 cup desiccated coconut<br />
<br />
<b>Method</b><br />
<br />
<ul>
<li>Chopped the dates and soak in the ginger cordial for one hour</li>
<li>Put the walnuts and cashews in a food processor until fine</li>
<li>In a bowl put all the ingredients together except the coconut and mix to combine</li>
<li>Roll mixture into balls and roll in the coconut</li>
<li>Refrigerate for one hour</li>
</ul>
<br />
<br />
<br />Ericahttp://www.blogger.com/profile/13003372557425194439noreply@blogger.com0tag:blogger.com,1999:blog-889749405738154712.post-88499893200735884412014-09-13T20:23:00.000+10:002014-09-13T20:23:12.917+10:00Vegan Caramel Slice - Jamie OliverI can't believe I found this on Face Book! I didn't think Jamie Oliver would ever to a raw vegan slice! I am pleasantly surprised.<br />
<br />
<b>Ingredients</b><br />
<br />
<b>Base</b><br />
170 gm dates<br />
75 gm cashews<br />
65 gm pecans<br />
3 tbsp maple syrup<br />
2 tbsp cacao nibs<br />
<br />
<b>Topping</b><br />
1 tbsp coconut oil<br />
3 tbsp cacao<br />
3 tbsp maple syrup<br />
2 tbsp chia seeds<br />
50 gm dates<br />
40 gm pecans<br />
<br />
<b>Method</b><br />
<br />
<ul>
<li>Soak chis seeds in 8 tbsp water, set aside</li>
<li>Put all base ingredients in a food processor and process until it sticks together</li>
<li>Press into the base of a lined 20 cm slice tin</li>
<li>place all the topping ingredients in the food processor with the chis seeds and most of the water</li>
<li>Process until smooth, ad more water if necessary.</li>
<li>Smear over the top of the base layer</li>
<li>Freeze for an hour then cut into slices and store in the fridge.</li>
</ul>
<br />
<br />Ericahttp://www.blogger.com/profile/13003372557425194439noreply@blogger.com0tag:blogger.com,1999:blog-889749405738154712.post-13061226063431570102014-09-13T20:17:00.000+10:002014-09-13T20:17:51.253+10:00Raw Orange and Date TrufflesThese are so addictive, but it's ok they're good for you! If you're craving chocolate have two of these and it won't even show on the scales! Best make a double batch!<br />
<br />
<b>Ingredients</b><br />
<br />
1/3 cup raw almonds<br />
1/3 cup raw cashews<br />
1 cup dried dates, chopped<br />
3 tbsp orange juice<br />
grated zest of 1 orange<br />
3 tbsp raw cacao<br />
1/2 cup almond meal<br />
<br />
<b>Method</b><br />
<br />
<ul>
<li>Put the almonds and cashews in a food processor and process until ground.</li>
<li>Add the cacao, orange juice and zest and process until combined</li>
<li>Add the dates and process until the mixture come together and can be rolled into balls</li>
<li>Remove from the processor, roll into truffle sized balls and roll in the almond meal</li>
<li>Refrigerate until firm.</li>
</ul>
<div>
<br /></div>
Ericahttp://www.blogger.com/profile/13003372557425194439noreply@blogger.com0tag:blogger.com,1999:blog-889749405738154712.post-24710487734088945432014-09-13T20:10:00.001+10:002014-09-13T20:10:18.856+10:00The Raw BrownieThis raw brownie recipe is fantastic! I've got a peanut butter one that I will put on next! Yum!<br />
<br />
<b>Ingredients</b><br />
<br />
2 cups walnuts<br />
2 1/2 cup fresh medjool dates, pitted<br />
1 cup raw cacao<br />
1 cup raw almonds, roughly chopped<br />
1/4 tsp sea salt<br />
<br />
<b>Method</b><br />
<br />
<ul>
<li>Put walnuts in a food processor and process until fine</li>
<li>Add the cacao and salt and process</li>
<li>Add the dates one at a time while the processor is running</li>
<li>The mixture should look like crumbs but stick together when pressed, if not put in more dates</li>
<li>In a large bowl combine the mixture and the chopped almonds</li>
<li>Press into a 20cm lined slice tin and freeze for an hour</li>
<li>Remove from freezer and chop up the brownies, now you can store them in the fridge</li>
</ul>
Ericahttp://www.blogger.com/profile/13003372557425194439noreply@blogger.com0tag:blogger.com,1999:blog-889749405738154712.post-28824262623634584822014-09-13T20:03:00.005+10:002014-09-13T20:10:35.752+10:00Raw Vegan Choc BitesTwelve months ago now, I made the choice for health reasons to become a vegan, so I have been on a journey kicking all those animal products that were in my diet. Giving up the meat was easy but giving up my cheese and yoghurt has proven to be a little more difficult! However I have discovered along the way some really yummy vegan recipes so I'll share a few with you.<br />
<br />
<b>Ingredients</b><br />
<br />
1 cup puffed quinoa<br />
2 cup raw pecans<br />
1/4 cup cacao<br />
450 gm fresh dates, pitted<br />
3/4 cup slivered almonds, toasted<br />
1/2 cup dessicated coconut<br />
1/4 cup currants<br />
<br />
<b>Method</b><br />
<br />
<ul>
<li>Grease a line a small slice tin sprinkle half the puffed quinoa on the bottom</li>
<li>Process the pecans, and cacao in a food processor until fine</li>
<li>Add the dates one at a time.</li>
<li>Add the almonds, coconut and currants, process until combined</li>
<li>Spoon into the tin pressing out over the puffed quinoa</li>
<li>Sprinkle remaining puffed quinoa over the top and press firmly into the slice</li>
<li>Refrigerate for 2 hours or until form</li>
</ul>
<br />
<br />Ericahttp://www.blogger.com/profile/13003372557425194439noreply@blogger.com0tag:blogger.com,1999:blog-889749405738154712.post-19116065250333301812014-03-30T17:05:00.001+11:002014-03-30T17:14:03.476+11:00Hot Cross Buns – VeganThis year I am looking for a healthier version of Hot Cross buns for baking and enjoying. Here is my Vegan Hot Cross Bun recipe, enjoy!<br />
<br />
<b>Yeast Mix</b><br />
14 g instant dried yeast<br />
1 tsp caster sugar<br />
2 tsp spelt flour<br />
125g warm water<br />
<b><br /></b>
<b>Dry Mix</b><br />
500 g spelt flour<br />
2 tbsp caster sugar<br />
3 tsp mixed spice<br />
3 tsp cinnamon<br />
1 tsp ground nutmeg<br />
50 g currants<br />
50 g sultanas<br />
50 g cranberries<br />
50 g mixed peel<br />
1 tsp salt<br />
<br />
<b>Liquid Mix</b><br />
2 tsp orange essence<br />
1 tbsp canola oil<br />
185g warm water<br />
<br />
<b>Paste for Crosses</b><br />
30 g spelt flour<br />
¼ tsp caster sugar<br />
50ml water<br />
<br />
<b>Glaze</b><br />
2 tsp boiling water<br />
3 tsp icing sugar<br />
pinch cinnamon<br />
<br />
<b>Method</b>
<br />
<ul>
<li>Place all the yeast mix ingredients in a bowl. Mix to combine and leave in a warm place to get frothy. (about 10 mins) (If the yeast doesn’t froth at this stage, it’s not active and you’ll have to get some fresh yeast before going any further).</li>
<li>Mix the liquid mix ingredients together and set aside</li>
<li>Place all the Dry ingredients together in a bowl and mix well so all the fruit is covered in flour</li>
<li>Add the yeast mix and liquid mix and mix until you achieve a soft and sticky dough. Knead for 5 mins or so in the bowl until smooth.</li>
<li>Cover with cling wrap and leave to rise in a warm space for an hour up to an hour or until doubled in size.</li>
<li>Preheat Oven to 200 degrees</li>
<li>Turn dough out and knead until smooth – divide into 12 and roll into balls. Place them 3 x 4 in a 19 cm x 23 cm baking tin or oven tray, lightly touching. Cover with a tea towel and leave in a warm place till nearly doubled.</li>
<li>Mix the cross ingredients into a paste. Make a piping tube from a snap lock bag and pipe crosses on buns.</li>
<li>Bake buns for 20 mins. In the last 5 minutes of baking mix together the glaze ingredients until smooth.</li>
<li>Remove from oven. Brush glaze over hot buns</li>
<li>Move to a cooling rack immediately to avoid soggy bottoms.</li>
</ul>Russellhttp://www.blogger.com/profile/15797333233271642876noreply@blogger.com0tag:blogger.com,1999:blog-889749405738154712.post-17046058677574624002013-10-13T16:37:00.000+11:002014-03-30T17:08:21.080+11:005 Seed BreadA good friend of mine gave me this recipe and I have been tweaking it to get it just right.<br />
<br />
This will make a 1kg loaf<br />
<br />
<b>Ingredients</b><br />
<br />
500gm Spelt flour<br />
250gm Rye Flour<br />
4 1/2 tsp Dry Yeast<br />
1 1/2 tsp Salt<br />
75gm Rolled Spelt, Rolled Oats or Quinoa Flakes (you choose)<br />
30gm sesame seeds<br />
45gm Linseeds<br />
45gm Sunflower Seeds<br />
45gm Pumpkin Seeds<br />
30gm poppy Seeds<br />
30gm Chia Seeds<br />
45gm Honey<br />
45gm Olive Oil<br />
550gm Water<br />
<br />
<b>Method</b>
<ul>
<li>Using scales weigh all the dry ingredients into a large bowl, mix them together</li>
<li>Add the honey, olive oil and water</li>
<li>Mix together to form a soft slightly sticky dough</li>
<li>Knead for a few minutes in the bowl</li>
<li>Cover and place in a warm place for 30 mins</li>
<li>After proving tip dough into greased 1kg bread tin</li>
<li>Prove for another 30mins</li>
<li>Brush the top lightly with water and sprinkle some extra poppy seeds and sesame seeds over the top</li>
<li>Bake 200 degrees for 45 minutes</li>
<li>Allow to cool in the pan before tipping out.</li>
</ul>
<div>
For a Fruit Loaf, add 6 chopped dried figs and 30 chopped raw hazelnuts.</div>
Ericahttp://www.blogger.com/profile/13003372557425194439noreply@blogger.com0tag:blogger.com,1999:blog-889749405738154712.post-53332645005305835992013-06-27T17:34:00.001+10:002014-03-30T17:09:53.996+11:00Pizza Pizza Pizza!I was watching the Masterchef challenge with the Pizzeria the other night and thought we would give homemade pizza dough a try. It was great fun, Mr Moo got very involved especially in directing the toppings for his pizza, meat, meat more meat and some olives!<br />
Anyway here is the recipe for the dough it was really simple and it makes two medium sized pizzas.<br />
<br />
<b>Ingredients</b><br />
400gm plain flour<br />
2 tsp dry yeast<br />
2 tsp salt<br />
1 cup warm water<br />
3 tbsp olive oil<br />
<br />
<b>Method
</b><br />
<ul>
<li>Mix all the dry ingredients together, then add the wet ones and mix to form a dough.</li>
<li>Knead for 7-10 minutes or until soft and silky</li>
<li>Set aside covered in a warm place for 30 mins to prove</li>
<li>Give the dough a light knead and divide in two</li>
<li>Roll out into your desired shape and top</li>
<li>Bake at 220 degrees for 10-15 minutes.</li>
</ul>
Ericahttp://www.blogger.com/profile/13003372557425194439noreply@blogger.com0tag:blogger.com,1999:blog-889749405738154712.post-17489429927682835002013-05-31T13:45:00.000+10:002014-03-30T17:10:21.805+11:00Feta and Vegetable LoafHere's another option for the lunch box from Better Homes and Gardens<br />
<br />
<b>Ingredients</b><br />
3/4 cup olive oil<br />
1 onion, thinly sliced<br />
3 cups baby spinach, roughly chopped<br />
120g feta, crumbled<br />
1/2 cup sundried tomatoes, drained and chopped<br />
salt and pepper<br />
2 cups SR flour<br />
1 1/2 tsp salt<br />
150g sour cream<br />
4 eggs, beaten<br />
<br />
<b>Method</b>
<ul>
<li>Preheat oven to 180 degrees and grease a loaf tin</li>
<li>Heat 2 tbsp oil in a fry pan and cook the onion for 5 mins</li>
<li>Remove from the heat and stir in the spinach until it has wilted</li>
<li>Then add the feta and tomatoes and season to taste</li>
<li>Place flour and salt in a large bowl</li>
<li>Add the sour cream, eggs and remaining olive oil</li>
<li>Mix until smooth</li>
<li>Add the Onion mixture and mix through gently</li>
<li>Spoon into the prepared tin and smooth over the surface</li>
<li>Bake for 35-40 minutes</li>
<li>Cool in tin for 30 minutes before removing</li>
</ul>
Ericahttp://www.blogger.com/profile/13003372557425194439noreply@blogger.com0tag:blogger.com,1999:blog-889749405738154712.post-9901034626822330722013-05-31T13:34:00.003+10:002014-03-30T17:10:45.498+11:00Apple and Rhubard PieKaren Martini made this pie on Better Homes and Gardens and I have to say it was yummy and the easiest form of pastry I have ever known, no rolling!! And since my MIL brings me round rhubarb from her garden constantly it is a great dessert to whip up!<br />
<br />
<b>Ingredients</b><br />
3 granny smith apples, peeled, cored, sliced<br />
5 stalks rhubarb, trimmed, slice on the angle<br />
120g brown sugar<br />
zest and juice of 1/2 a lemon<br />
1 tsp ground cinnamon<br />
225g plain flour<br />
30g corn flour<br />
1 1/2 tsp baking powder<br />
125g caster sugar<br />
140g butter, softened<br />
1 egg<br />
<br />
<b>Method</b>
<ul>
<li>Preheat oven to 170 degrees, grease and line a 22cm round spring form tin</li>
<li>Put apple, rhubarb, brown sugar, zest, juice and half of the cinnamon into a pan and cook for 5-10 mins or until tender. Set aside to cool</li>
<li>Put flour, cornflour, baking powder and remaining cinnamon into a food processor</li>
<li>Add the caster sugar and butter and mix, then add the egg and mix to form a dough</li>
<li>Using your hands press the dough into the bottom and sides of the tin</li>
<li>Top with the fruit</li>
<li>Bake for 30-40 minutes or until light golden</li>
</ul>Ericahttp://www.blogger.com/profile/13003372557425194439noreply@blogger.com0tag:blogger.com,1999:blog-889749405738154712.post-29368400803381614842013-05-31T13:24:00.001+10:002014-03-30T17:12:23.555+11:00Yoghurt BreadMy son really dislikes sandwiches in his lunch box so I have been on the hunt for alternatives. he really loved this yoghurt flat bread that Fast Ed made on Better Homes and Gardens.<br />
<br />
<b>Ingredients</b><br />
500g self raising flour<br />
1 tsp salt<br />
500g greek yoghurt<br />
<br />
<b>Method</b>
<br />
<ul>
<li>Mix flour salt and yoghurt together until a dough is formed</li>
<li>Knead until smooth and divide into 4 pieces</li>
<li>Roll dough out until 3mm thick and sprinkle filling over the top</li>
<li>Fold dough in half to cover all the filling then roll out again until 3mm thick</li>
<li>Cook 2 minutes each side on a hot griddle pan</li>
</ul>
<b>Filling options</b><br />
You can put any filling you like in the bread just make it small, here are some ideas:
<br />
<ul>
<li>Feta and olives</li>
<li>Spinach and feta</li>
<li>Chargrilled capsicum and feta</li>
</ul>
Ericahttp://www.blogger.com/profile/13003372557425194439noreply@blogger.com0tag:blogger.com,1999:blog-889749405738154712.post-43025238971105206482013-05-31T13:17:00.003+10:002014-03-30T17:13:41.603+11:00Lemon and Pinenut Sourdough StuffingThis stuffing is so easy to make and isn't stuffed inside a bird it is made in a loaf tin! So you can enjoy stuffing with your turkey breast roll at Christmas! The recipe is from Family Circle<br />
<br />
<b>Ingredients</b><br />
<br />
125g butter, chopped<br />
2 red onions, finely chopped<br />
2 tsp ground cumin<br />
1/2 cup currants<br />
5 cups sourdough bread crumbs<br />
1/2 cup toasted pine nuts<br />
3 large lemons, zest finely grated<br />
1/2 cup flat leaf parsley<br />
Salt and pepper<br />
<br />
<b>Method</b>
<br />
<ul>
<li>Preheat oven to 180 degrees</li>
<li>grease a 5x9x18cm loaf tin</li>
<li>melt butter, add onions cooking until soft</li>
<li>add the cumin and currants and cook a further 2 minutes</li>
<li>transfer to a large bowl and add the breadcrumbs, pine nuts, zest and parsley</li>
<li>season to taste and mix until well combined</li>
<li>press in the prepared pan and bake for 30 mins</li>
</ul>
Ericahttp://www.blogger.com/profile/13003372557425194439noreply@blogger.com0tag:blogger.com,1999:blog-889749405738154712.post-85494741195377574442012-09-13T18:32:00.002+10:002012-09-13T18:32:39.406+10:00Buttermilk & Berry SliceThis one looked so great in the picture that I had to try it, and I just love how buttermilk makes things moist and fluffy.<br />
<br />
Ingredients<br />
150g unsalted butter<br />
1 1/4 cups caster sugar<br />
1 tsp vanilla bean paste<br />
2 eggs, lightly beaten<br />
1 2/3 cup self raising flour<br />
2/3 cup butter milk<br />
300g frozen mixed berries<br />
<b>Topping</b><br />
2 tbsp caster sugar<br />
1 tsp cinnamon<br />
1/2 cup flaked almonds<br />
<br />
<b>Method</b><br />
<br />
<ul>
<li>Preheat oven to 180 degrees.. Grease 20cm x 30cm slice pan and line with baking paper</li>
<li>Beat butter, sugar and vanilla until fluffy. Add eggs one at a time</li>
<li>Stir in flour and buttermilk and mix until smooth</li>
<li>Gently fold in berries and pour into prepared tin, smooth top</li>
<li>Mix topping ingredients together and sprinkle over the cake</li>
<li>Bake for 55 mins or until golden and a tester comes out clean</li>
</ul>
<br />
<br />Ericahttp://www.blogger.com/profile/13003372557425194439noreply@blogger.com0tag:blogger.com,1999:blog-889749405738154712.post-59301221630241583142012-09-13T18:24:00.001+10:002012-09-13T18:24:17.384+10:00Kumera CakeI must admit I am the first person to say that I don't like vegetables in cake. I don't like carrot cake, or zucchini cake. But I do eat pumpkin pie so I thought kumera is pretty close to pumpkin maybe this will be nice, very moist anyway! For those of you who have not spent time in NZ kumera is a sweet potato.<br />
<br />
<b>Ingredients</b><br />
1 3/4 cups plain four<br />
1 1/2 tsp baking powder<br />
1 tsp bi carb soda<br />
1 tsp ground cinnamon<br />
1 3/4 cups brown sugar<br />
3/4 cup sultanas<br />
3/4 cup walnuts, chopped<br />
500g kumera peeled and grated<br />
3 eggs<br />
1 cup vegetable oil<br />
2 tbsp grated orange zest<br />
1 tbsp orange juice<br />
<br />
<b>Method</b><br />
<br />
<ul>
<li>Preheat oven to 180 degrees. Grease and line a 20cm round cake pan</li>
<li>Combine flour, baking powder, bi carb, cinnamon, sugar, sultanas, walnuts and kumera in a bowl</li>
<li>Whisk together the eggs, oil, zest and juice.</li>
<li>Pour into the dry mixture and mix until well combined</li>
<li>Pour into the prepared pan and bake for 45 mins, then turn the oven down to 160 degrees and cook for a further 30 mins or until cooked when a tested comes out clean</li>
<li>Can be served with a cream cheese frosting</li>
</ul>
Ericahttp://www.blogger.com/profile/13003372557425194439noreply@blogger.com0tag:blogger.com,1999:blog-889749405738154712.post-53157952294023728652012-09-13T17:56:00.002+10:002012-09-13T17:56:41.569+10:00Sticky Date CookiesIn my family we love anything with the words sticky and date in the title. We have puddings, cakes, cheesecakes but this is the first recipe I have seen for sticky date cookies! They just look so moreish! Recipes + recipe.<br />
<br />
<b>Ingredients</b><br />
150g dried dates<br />
180g butter<br />
3/4 cup brown sugar<br />
1 tsp vanilla essence<br />
1 egg yolk<br />
2 cups plain flour<br />
2 tsp ground ginger<br />
1 tsp bi carb soda<br />
1 cup demerara sugar<br />
<br />
<b>Method</b><br />
<br />
<ul>
<li>Preheat oven to 180 degrees</li>
<li>Line 2 baking trays with baking paper</li>
<li>Place dates in a heatproof bowl, cover with boiling water and stand for 5 mins</li>
<li>Drain dates and using a blender, blend until smooth</li>
<li>Beat butter, sugar and essence in a bowl until creamy</li>
<li>Add the egg yolk beat</li>
<li>Add the date puree, beat to combine</li>
<li>Add the flour, ginger and bi carb soda, and beat until a soft dough forms</li>
<li>Place denerara sugar in a bowl and roll tbsp of the dough into a ball and then in the sugar</li>
<li>Place on the tray and flatten, allow room to spread</li>
<li>Bake for 15 mins or until edges are firm</li>
</ul>
Ericahttp://www.blogger.com/profile/13003372557425194439noreply@blogger.com0tag:blogger.com,1999:blog-889749405738154712.post-41773148324116084772012-09-13T17:49:00.004+10:002012-09-13T17:49:43.031+10:00Orange & Blueberry CheesecakeThis is a healthy alternative to the yummy full fat creamy cheesecakes you are used to, but it does taste good! It's from Recipes+<br />
<br />
<b>Ingredients</b><br />
<br />
250g low fat cottage cheese<br />
220g extra light cream cheese<br />
1 tbsp grated orange zest<br />
1/2 cup caster sugar<br />
2 eggs<br />
1/4 cup plain flour<br />
1/4 cup Self raising flour<br />
1/4 cup skim milk<br />
100g frozen blueberries<br />
<br />
<b>Method</b><br />
<br />
<ul>
<li>Preheat oven to 160 degrees. Grease and line base and sides of a 20cm spring form pan</li>
<li>Process cheeses, zest and sugar until smooth</li>
<li>Add the eggs and mix through</li>
<li>Add flours and milk and process until mixed</li>
<li>Pour mixture into the prepared tin</li>
<li>Top with the blueberries</li>
<li>Bake for 40 minutes or until set. Turn oven off and let cheesecake cool in oven with door ajar.</li>
<li>Remove from tin and chill for 6 hours </li>
</ul>
Ericahttp://www.blogger.com/profile/13003372557425194439noreply@blogger.com0tag:blogger.com,1999:blog-889749405738154712.post-16845440550813664582012-09-10T19:02:00.003+10:002012-09-10T19:02:48.273+10:00Turkey Chilli Con CarneThis is another healthy recipe from my personal trainer. Its a nice change to a lot of red meat.<br />
<br />
<b>Ingredients</b><br />
<br />
<br />
2 tablespoons canola oil <br />
500g Ingham Turkey Mince <br />
1 packet taco mix <br />
1 cup water <br />
400g can rich peeled tomato <br />
2 tablespoons tomato paste <br />
1 teaspoon chilli powder <br />
200g can super sweet corn kernels <br />
300g can red kidney beans<o:p></o:p><br />
<br />
<b>Method</b><br />
<br />
<br />
<ul>
<li>Heat oil in a large, heavy based frying pan over a medium heat. </li>
<li>Cook turkey
mince for 5 minutes, or until browned. </li>
<li>Sprinkle taco mix over mince, stirring
to combine well. </li>
<li>Add water, tomatoes, tomato paste and chilli powder, stirring
to combine ingredients.</li>
<li>Reduce heat, cover and simmer for 20 minutes, stirring occasionally.</li>
<li>Remove cover, add corn and kidney beans to pan, stir through. Simmer
uncovered for 5 minutes.</li>
<li>Serve deep bowls of chilli con carne with steamed rice or green salad, if
desired.</li>
</ul>
<br />
<o:p></o:p><br />
<br />
Ericahttp://www.blogger.com/profile/13003372557425194439noreply@blogger.com0tag:blogger.com,1999:blog-889749405738154712.post-80425158259321945942012-09-10T19:00:00.000+10:002012-09-10T19:00:00.666+10:00Parmesan ChickenHere is a healthier version of crunchy chicken that your kids will love.<br />
<br />
<b>Ingredients</b><br />
<br />
1/2 cup plain flour<br />
3/4 cup Kellogs All-bran Fibre Toppers<br />
1 cup panko bread crumbs (sometimes they are in the Asian isle of your supermarket)<br />
1/2 cup finely grated parmesan cheese<br />
1/3 cup continental parsley, finely chopped<br />
800g chicken tenderloins<br />
2 eggs, lightly whisked<br />
olive oil spray<br />
<br />
<b>Method</b><br />
<br />
<ul>
<li>Preheat oven to 200 degreees and line 2 baking trays with gladbake</li>
<li>Place the flour on a large plate</li>
<li>Blitz the toppers in your food processor and put ina bowl with the breadcrumbs, parmesan and parsley</li>
<li>Season with pepper</li>
<li>Dip the chicken into the flour, then the egg and then the mixture</li>
<li>Place on the trays and spray with the olive oil</li>
<li>Bake for 20-25 mins or until golden</li>
</ul>
Ericahttp://www.blogger.com/profile/13003372557425194439noreply@blogger.com0tag:blogger.com,1999:blog-889749405738154712.post-61578926623726172572012-09-10T18:54:00.000+10:002012-09-10T18:54:00.733+10:00Sticky Pear and Caramel CakeAgain I was inspired by an episode of Masterchef in which Debra made a sticky fig and caramel cake. But figs aren't in season and so I used pears instead. I have to say the cake is Divine!<br />
<br />
Ingredients<br />
<br />
150g butter<br />
3/4 cup caster sugar<br />
1 vanilla bean, seeds scraped<br />
2 eggs<br />
1 cup Self Raising Flour<br />
1/3 cup milk<br />
2 pears, peeled and sliced<br />
<br />
Caramel<br />
1/4 cup caster sugar<br />
50g butter<br />
1/3 cup cream<br />
1/3 cup honey<br />
1 vanilla bean (the one you scraped the seeds out of)<br />
<br />
Method<br />
<br />
<ul>
<li>Preheat oven to 180 degrees and grease and line a springform pan</li>
<li>Beat together the butter, sugar and vanilla seeds until creamy</li>
<li>Add eggs one at a time</li>
<li>fold in flour and milk, mix well</li>
<li>place all ingredients for the caramel in a small saucepan and stir over medium heat until the butter has melted.</li>
<li>Bring to the boil and cook until it turns golden brown (without stirring)</li>
<li>Pour caramel into the tin and arrange pears cut side down onto of the caramel</li>
<li>Cover the caramel gently with the cake batter</li>
<li>Place on a baking tray and bake for 45-50 mins or until a tester comes out clean</li>
</ul>
Ericahttp://www.blogger.com/profile/13003372557425194439noreply@blogger.com0tag:blogger.com,1999:blog-889749405738154712.post-47072499185700508092012-09-06T21:01:00.002+10:002012-09-06T21:01:28.428+10:00More Banana! - Chocolate Banana Choc Chip CakeThis recipe I found when surfing the net for more "banana" recipes! It is from the www.food.com recipe site<br />
<br />
<br />
<div class="section clrfix ingredients" style="background-color: #e6e1c1; clear: left; color: #333333; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 22px; margin: 0px 0px 0.538em; outline: none; padding: 0px; zoom: 1;">
<h2 class="section=title" style="float: none; font-family: Tahoma, sans-serif; font-size: 17px; margin: 0px 0px 0.235em; outline: none; padding: 0px;">
Ingredients</h2>
<ul style="clear: left; margin: 0px 0px 0.308em 14px; outline: none; padding: 0px;"><ul style="clear: left; margin: 0px; outline: none; padding: 0px;">
<li style="background-position: 0px 7px; float: none; font-family: Arial, sans-serif; font-size: 10px; font-weight: bold; line-height: 1.3; list-style: none; margin: 0px 0px 0.5em; outline: none; padding: 0px 0px 0px 16px;"><span style="display: block; font-family: arial; font-size: 13px; font-weight: normal; margin-left: -0.308em; outline: none;">1 1/4 cups flour</span></li>
<li style="background-position: 0px 7px; float: none; font-family: Arial, sans-serif; font-size: 10px; font-weight: bold; line-height: 1.3; list-style: none; margin: 0px 0px 0.5em; outline: none; padding: 0px 0px 0px 16px;"><span style="display: block; font-family: arial; font-size: 13px; font-weight: normal; margin-left: -0.308em; outline: none;">1 teaspoon baking powder</span></li>
<li style="background-position: 0px 7px; float: none; font-family: Arial, sans-serif; font-size: 10px; font-weight: bold; line-height: 1.3; list-style: none; margin: 0px 0px 0.5em; outline: none; padding: 0px 0px 0px 16px;"><span style="display: block; font-family: arial; font-size: 13px; font-weight: normal; margin-left: -0.308em; outline: none;">1/2 teaspoon Bi Carb soda</span></li>
<li style="background-position: 0px 7px; float: none; font-family: Arial, sans-serif; font-size: 10px; font-weight: bold; line-height: 1.3; list-style: none; margin: 0px 0px 0.5em; outline: none; padding: 0px 0px 0px 16px;"><span style="display: block; font-family: arial; font-size: 13px; font-weight: normal; margin-left: -0.308em; outline: none;">1/2 cup cocoa powder</span></li>
<li style="background-position: 0px 7px; float: none; font-family: Arial, sans-serif; font-size: 10px; font-weight: bold; line-height: 1.3; list-style: none; margin: 0px 0px 0.5em; outline: none; padding: 0px 0px 0px 16px;"><span style="display: block; font-family: arial; font-size: 13px; font-weight: normal; margin-left: -0.308em; outline: none;">1/4 teaspoon salt</span></li>
<li style="background-position: 0px 7px; float: none; font-family: Arial, sans-serif; font-size: 10px; font-weight: bold; line-height: 1.3; list-style: none; margin: 0px 0px 0.5em; outline: none; padding: 0px 0px 0px 16px;"><span style="display: block; font-family: arial; font-size: 13px; font-weight: normal; margin-left: -0.308em; outline: none;"><span style="line-height: 1.3;">1/2 cup butter</span></span></li>
<li style="background-position: 0px 7px; float: none; font-family: Arial, sans-serif; font-size: 10px; font-weight: bold; line-height: 1.3; list-style: none; margin: 0px 0px 0.5em; outline: none; padding: 0px 0px 0px 16px;"><span style="display: block; font-family: arial; font-size: 13px; font-weight: normal; margin-left: -0.308em; outline: none;">1 cup brown sugar</span></li>
<li style="background-position: 0px 7px; float: none; font-family: Arial, sans-serif; font-size: 10px; font-weight: bold; line-height: 1.3; list-style: none; margin: 0px 0px 0.5em; outline: none; padding: 0px 0px 0px 16px;"><span style="display: block; font-family: arial; font-size: 13px; font-weight: normal; margin-left: -0.308em; outline: none;">2 eggs</span></li>
<li style="background-position: 0px 7px; float: none; font-family: Arial, sans-serif; font-size: 10px; font-weight: bold; line-height: 1.3; list-style: none; margin: 0px 0px 0.5em; outline: none; padding: 0px 0px 0px 16px;"><span style="display: block; font-family: arial; font-size: 13px; font-weight: normal; margin-left: -0.308em; outline: none;">1 cup bananas, very ripe and mashed, about 3</span></li>
<li style="background-position: 0px 7px; float: none; font-family: Arial, sans-serif; font-size: 10px; font-weight: bold; line-height: 1.3; list-style: none; margin: 0px 0px 0.5em; outline: none; padding: 0px 0px 0px 16px;"><span style="display: block; font-family: arial; font-size: 13px; font-weight: normal; margin-left: -0.308em; outline: none;">1 cup chocolate chips (I have used dark, milk and white and they all taste good!)</span></li>
</ul>
</ul>
</div>
<div class="section clrfix directions" style="background-color: #e6e1c1; clear: left; color: #333333; float: none; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 22px; margin: 0px 0px 1.231em; outline: none; padding: 0px; zoom: 1;">
<h2 style="float: none; font-family: Tahoma, sans-serif; font-size: 17px; margin: 0px; outline: none; padding: 0px;">
Directions</h2>
<ol style="clear: none; margin: 0px 0px 0px 22px; outline: none; padding: 0px 0px 0px 14px; width: auto;">
<li style="float: none; font-size: 14px; font-weight: bold; line-height: 1.31; list-style: decimal; margin: 0px 0px 0.571em; outline: none; padding: 0px; width: auto;"><span style="display: block; font-family: arial; font-size: 13px; font-weight: normal; margin-left: -0.308em; outline: none;">Preheat oven to 160 degrees, grease or spray a 20cm cake tin pan and line the base.</span></li>
<li style="float: none; font-size: 14px; font-weight: bold; line-height: 1.31; list-style: decimal; margin: 0px 0px 0.571em; outline: none; padding: 0px; width: auto;"><span style="display: block; font-family: arial; font-size: 13px; font-weight: normal; margin-left: -0.308em; outline: none;">Mix together dry ingredients, set aside.</span></li>
<li style="float: none; font-size: 14px; font-weight: bold; line-height: 1.31; list-style: decimal; margin: 0px 0px 0.571em; outline: none; padding: 0px; width: auto;"><span style="display: block; font-family: arial; font-size: 13px; font-weight: normal; margin-left: -0.308em; outline: none;">Cream butter, add sugar and eggs, mix well,then add bananas and mix briefly.</span></li>
<li style="float: none; font-size: 14px; font-weight: bold; line-height: 1.31; list-style: decimal; margin: 0px 0px 0.571em; outline: none; padding: 0px; width: auto;"><span style="display: block; font-family: arial; font-size: 13px; font-weight: normal; margin-left: -0.308em; outline: none;">Mix in dry ingredients until incorporated, don't over mix, stir in chocolate chips.</span></li>
<li style="float: none; font-size: 14px; font-weight: bold; line-height: 1.31; list-style: decimal; margin: 0px 0px 0.571em; outline: none; padding: 0px; width: auto;"><span style="display: block; font-family: arial; font-size: 13px; font-weight: normal; margin-left: -0.308em; outline: none;">Pour into prepared pan and bake 50- 60 minutes until it tests done, cake will just start to pull away from edges.</span></li>
<li style="float: none; font-size: 14px; font-weight: bold; line-height: 1.31; list-style: decimal; margin: 0px 0px 0.571em; outline: none; padding: 0px; width: auto;"><span style="display: block; font-family: arial; font-size: 13px; font-weight: normal; margin-left: -0.308em; outline: none;">Cool slightly then remove from pan.</span></li>
</ol>
</div>
Ericahttp://www.blogger.com/profile/13003372557425194439noreply@blogger.com0tag:blogger.com,1999:blog-889749405738154712.post-4372278000391963702012-09-06T20:56:00.002+10:002012-09-06T21:01:57.276+10:00CWA Cakes from MasterchefDid you watch that episode of Masterchef Allstars where they bought back Merle and two other ladies from the CWA and the contestants were given a cake to cook? I got very inspired so went on a hunt for the CWA recipes for a few of the certain cakes. I found them on The Land Cookery Recipes and the cakes below were all made in a few days, cut up and frozen for lunches.<br />
<br />
Of all the cakes I would have to say that the Lumber Jack Cake was the clear winning, I have made these before but this version is absolutely outstanding!!<br />
<br />
<h3>
Citrus Sour Cream Cake </h3>
125g butter<br />
1 cup caster sugar<br />
3 x 60g eggs<br />
½ cup mixed peel<br />
¾ cup self-raising flour<br />
¾ cup plain flour<br />
½ cup sour cream<br />
<br />
Method<br />
<br />
<ul>
<li>Preheat oven to moderate temperature (180ºC). </li>
<li>Grease and line base of loaf tin with baking paper</li>
<li>Cream butter add sugar and beat until light and fluffy. </li>
<li>Beat in eggs one at a time, beat well between each addition.</li>
<li> Transfer mixture to larger bowl, stir in the peel with half the sifted flours and half the sour cream, finally add the remaining flours and cream. </li>
<li>Spread mixture into prepared tin. </li>
<li>Bake in moderately slow oven (160ºC) for about 1–1¼ hours or until cooked. Stand 5 minutes before turning out to cool on a tea towel covered rack.</li>
</ul>
<br />
<h3>
Lumberjack Cake</h3>
Fruit Mixture<br />
2 large Granny Smith cooking apples diced<br />
250g pitted dates<br />
1 teaspoon Bi-carb soda<br />
1 cup hot water<br />
<br />
<b>Method</b><br />
<br />
<ul>
<li>Place apples, dates and water into saucepan and bring to the boil, turn off heat, add bi-carb soda, stirring well. </li>
<li>Allow to cool approx 2 hours (this can be done the day before and can be done in a microwave on high for 5 minutes).</li>
</ul>
<br />
<br />
<b>Cake Mixture</b><br />
125g butter or margarine<br />
1 teaspoon vanilla essence<br />
1 cup sugar<br />
2 eggs<br />
1 ½ cups Plain flour<br />
<br />
<b>Method</b><br />
<br />
<ul>
<li>Pre-heat oven 180°C. Line bottom and sides of 20cm square tin with Glad baking paper.</li>
<li>Place sugar and butter/margarine into a bowl and mix well together than add vanilla and eggs. </li>
<li>When mixed add fruit mixture and then sifted flour.</li>
<li>Place mixture into prepared tin, cook in oven for 50 minutes or until cake springs back when tested.</li>
<li>Remove from oven and spread with topping, place back in oven for approx 15 minutes or until topping is golden brown. </li>
<li>Oven may be turned up to 190°C for this process.</li>
</ul>
<br />
<b>Topping</b><br />
60g butter<br />
½ cups (100g) firmly packed brown sugar<br />
½ cups (125ml) milk<br />
⅔ cups (50g) shredded coconut<br />
<br />
<b>Method</b><br />
<br />
<ul>
<li>Combine ingredients in medium saucepan using wooden spoon stir topping mixture over low heat until butter is melted and sugar dissolves.</li>
</ul>
<br />
<br />
<br />
<br />
<br />
<br />Ericahttp://www.blogger.com/profile/13003372557425194439noreply@blogger.com0tag:blogger.com,1999:blog-889749405738154712.post-54021348141908854092012-09-06T20:45:00.004+10:002012-09-06T21:02:35.872+10:00Banana & Coconut CakeI have a friend I cook for who is a banana freak and so in an effort to cook something different I went on a search for Banana Cakes! This one is really yummy adding the coconut makes such a difference to the normal banana breads.<br />
<br />
<b>Ingredients</b><br />
<br />
180g butter<br />
150g caster sugar<br />
2 ripe bananas, mashed<br />
3 eggs<br />
1 tsp vanilla essence (I use homemade)<br />
2 tbsp desicated coconut<br />
180g Self Raising flour<br />
<br />
<b>Method</b><br />
<br />
<ul>
<li>Preheat oven to 180 degrees and grease a 20cm cake tin</li>
<li>cream butter and sugar until fluffy</li>
<li>Add the mashed bananas, coconut and vanilla essence and beat until combined</li>
<li>Add the eggs one at a time beating after each addition</li>
<li>Add the flour and mix well</li>
<li>Pour into the prepared tin and bake for 45 mins or until a tester comes out clean.</li>
</ul>
Ericahttp://www.blogger.com/profile/13003372557425194439noreply@blogger.com0tag:blogger.com,1999:blog-889749405738154712.post-40059482440930110692012-08-29T18:28:00.002+10:002012-08-29T18:28:57.858+10:00Gary Meaghan's Potato GnocchiI always wanted a good recipe for Potato Gnocchi I have tried before but it came out a bit tough! So when Gary made this in Masterclasss this season I gave it a go, even bought a drum sieve to get it just right. Guess what! It was amazing!! Even got glowing reviews from an Italian friend of ours who I fed it to! It takes time to make but trust me it is worth it!!<br />
<br />
I served it with burnt butter and sage.<br />
<br />
<b>Ingredients</b><br />
<ul class="ingredients">
<li><span class="ingredient-description">Rock salt, to bake</span></li>
<li><span class="ingredient-amount">1kg </span><span class="ingredient-description">floury potatoes, Sebago (or brushed potatoes), washed</span></li>
<li><span class="ingredient-amount">½-1 </span><span class="ingredient-description">egg, lightly beaten</span></li>
<li><span class="ingredient-amount">250g </span><span class="ingredient-description">plain flour, plus extra for dusting</span></li>
<li><span class="ingredient-description">40g Butter</span></li>
<li><span class="ingredient-description">1/2 bunch sage leaves </span></li>
</ul>
<br />
<b><span class="ingredient-description">Method</span></b><br />
<ul>
<li>Preheat the oven to 180°C.</li>
<li>Line a baking tray with about 1/2cm
layer of rock salt. Prick the potatoes all over and place on salt. Bake
for 1-1.5 hours or until very soft. Immediately cut in half and press
through a potato ricer or drum sieve placed over a large bowl. Add egg
and season with salt, mix until just combined. Sprinkle half the flour
onto a clean bench. Place potato mixture on top, flatten the mixture and
sprinkle with remaining flour. Press mixture down with your fingers and
fold it over with a pastry scraper or spatula, repeat this process
until all the flour has been incorporated. Bring the dough together to
form a ball. Divide dough into three, roll each into a 2cm diameter
sausage shape using small amounts of flour to dust. Cut into diagonal
pieces about 2-3cm long and set on a floured tray.</li>
<li>bring a large saucepan of salted water to the boil, reduce to a simmer,
gently add gnocchi and cook until they rise to the surface. Remove from
the pan with a slotted spoon to an oiled bowl.</li>
<li>Heat one tablespoon oil in a non stick frying pan, add gnocchi and brown on both sides.</li>
<li>Remove from the pan, add the sage leaves cook for a few minutes until crispy, pour butter and sage leaves over the gnocchi and serve.<br /></li>
</ul>
Ericahttp://www.blogger.com/profile/13003372557425194439noreply@blogger.com0