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It’s not quite spanakopita. It’s not quite spinach sausage rolls. But it’s something in between…

A tiny bit over cooked but still tasty!

Ingredients

3 sheets of puff pastry

250g frozen chopped spinach. Thawed and drained

250g frozen chopped kale. Thawed and drained

200g Danish feta, crymbled

200g ricotta

A pinch of nutmeg

A pinch of dried mint

1 heaped tablespoon of finely chopped fresh dill – fronds and stalks

1/2 teaspoon freshly ground pepper (6 grinds of the mill)

1/4 cup shredded Parmesan

2 eggs. 1 for the mixture. 1 for glazing the pastry

Sesame seeds for topping

Method

Preheat oven to 180 degrees Celsius (originally I did 200 degrees Celsius but they were too dark and a bit dry)

Thaw puff pastry sheets

Mix all the ingredients together – reserve the second egg and the sesame seeds for topping

Cut the pastry sheets in half length ways

Spoon mixture to cover just under half the piece of pastry

Roll so that pastry touches pastry. Press down to seal

Use a sharp knife to cut into quarters

Lay on a baking tray lined with baking paper

Repeat until you have used all the filling

In a small bowl, beat the egg with a fork. Brush this over each piece and then sprinkle with sesame seeds

Bake for approx 25 mins, until the pastry is puffed and golden

Allow them to cool for at least 15-20mins before devouring

Can be stored in an air tight container in the fridge for up to 3 days. But I doubt they’ll last that long!

1 lemon – zest and juice

1/2 cup raw sugar

1/2 cup shredded coconut (desiccated is fine but shredded is better)

2 large eggs

4 tablespoons of softened salted butter

4 tablespoons of vegetable oil

1 cup milk

2 1/2 cups plain flour

2 teaspoons baking powder

1/2 teaspoon baking soda

*

Extra raw sugar and coconut for topping (optional)

Method

Preheat fan forced oven to 180c

Line muffin tin with muffin liners

Using electric beaters – mix the sugar and the lemon zest

Then slowly add – one at a time

The lemon juice, the eggs, the butter, the oil, the milk

In a separate bowl, whisk together the flour, baking powder, baking soda to ensure even distribution.

Sift into the wet ingredients and mix with an electric mixer until evenly incorporated

Use a spring loaded ice cream scoop to deposit batter into each muffin tin.

Sprinkle with raw sugar and coconut on top

Bake for 22 mins

Remove from the oven and cool for 10 mins

Enjoy

I hate gelatine. I can never get it to behave. So I took a fridge set cheesecake recipe, removed the gelatine and then froze it for a few hours. It was fab! Looking forward to experimenting with some new flavours.


BASE

250 gram plain chocolate biscuits
120 gram butter, melted

CHEESECAKE

500g cream cheese, softened
1/2 cup (110g) caster sugar
1 1/2 cup (375ml) thickened cream
1 teaspoon mint essence
1/4 tsp green food colouring

DECORATIONS

185 gram dark eating chocolate

Optional – mint slice biscuits, mint leaves, chocolate curls, mint leaf lollies

METHOD

  1. Whizz the biscuits to powder and then pour in the melted butter
  2. Line tray with gladwrap (for easy removal later). Spread evenly and press down with the base of a glass. Put in fridge for half hr to set
  3. Electric beaters, add all ingredients except chocolate
    Beat until thick whipped cream consistency. Spread evenly over biscuit base
  4. Freeze for an hr
  5. Melt chocolate in a glass bowl over simmering water. Wait until it cools to room temp. Drizzle artistically over the top of the cheesecake layer
  6. Freezer for 3-5 hrs before serving. To serve, lift out of the tray with the GladWrap. Cut with a hot knife. Not too much – it’s super Rich!

Enjoy

500g mushrooms. Sliced

50g butter

1 crushed garlic clove

200g chopped spinach

500g gnocchi

3 large cubes of Meredith goats cheese

3 tablespoons of the oil from the Meredith goats cheese

Juice of half a lemon

Parmesan for garnish

Optional – thyme

Method

Heat a pan, throw in the butter.

When it’s sizzling, add the mushrooms. Stir. Then add the garlic. *optional thyme

Keep stirring the mushrooms. They will release a lot of liquid. Keep stirring until all the liquid is reabsorbed. Add the spinach. Keep stirring until all the liquid is absorbed again.

Remove from the heat. Stir through 4 tablespoons of the oil from the goats cheese

Cook gnocchi according to directions

Add the gnocchi to the pan with mushrooms and spinach. Stir through and squeeze the lemon juice over and stir again.

Serve in lovely bowls and garnish with a scattering of goats cheese, freshly ground pepper and Parmesan if you wish.

First you make the compot. Then you add a layer of quick butter cake. Then bake!

Compot

1 bag of frozen berries. I like blackberries or raspberries

3 apples. Peeled. Cored. Cut in small chunks

1 orange. Zest and juice

1/2 teaspoon vanilla bean paste

Simmer until the apple is tender

Butter cake

1/3 cup softened butter

1 cup self raising flour

2 tablespoons of caster sugar

2 eggs

1/2 teaspoon vanilla bean paste

3/4 cup of milk

Cream eggs and sugar with an electric mixer

Add the butter

Add the vanilla

Add the flour

Slowly add the milk until you are happy with a thick cake mix texture

Then

Preheat oven to 160c fan forced

In a baking dish, spread the compote evenly.

Drizzle the batter over the top to create an even layer

Bake until the top is golden brown. Approx 35mins

Enjoy with cream or custard or ice cream or vanilla bean yoghurt.

Spicy Spinach Dal

This recipe is easy to halve or double. Makes 4 very generous serves or 6 side serves

You can omit the fresh chillies and dried chilli powder to make a non spicy version

You can keep the chillies whole and omit the dried chilli powder for a mild gersion

You can also leave out the spinach and it still tastes great

This recipe has 3 parts.

Part 1 – dal

1 1/2 cups yellow split peas

5 cups of vegetable stock (I used Masel chicken style stock – low salt – is actually vegetarian

One 3cm peeled chunk of ginger cut into 3 thick slices

1/2 teaspoon ground tumeric

Method

Place all these ingredients into a large pot. Bring to the boil. Reduce to a simmer. Put the lid on. Simmer for around 30 minutes

Part 2 – vagar

While the dal is simmering. Begin the vagar in a medium pot.

2 tablespoons coconut oil

4 birds eye chillies (cut down the middle, leaving the end in tact for spicy, leave whole for mild, omit for non-spicy)

2 teaspoons black mustard seeds

1 teaspoon ground tumeric

1 tablespoon ground cumin

1/4 teaspoon cayenne/hot chilli powder (optional)

Finely chopped stalks from the coriander you will use in step 3 (optional)

1 tablespoon minced ginger

1 tablespoon minced garlic

4 tablespoons tomato paste

800g tin of diced tomatoes

Pinch of salt

Method

On a high heat – melt the coconut oil. Add the whole chillies. They will start to blacken.

At this point, add the mustard seeds and put the lid straight on. They should start popping for around 30 seconds.

Remove from the heat, stir through remaining spices to toast in the oil.

Stir through the garlic and ginger ( and optional coriander stalks) and salt.

Return to a medium heat, stir through tomato paste for 30 seconds before adding the tinned tomatoes.

Gently simmer until the dal in the other pot has cooked for the 30 mins.

Part 3 – dal + vagar + finishing flourishes

3 x 250g packs of frozen chopped spinach

1/4 cup fresh coriander leaves – finely chopped

4 tablespoons of lemon juice

Method

Transfer the vagar into the larger dal pot and stir the two mixtures together.

Simmer until it has reduced to your preferred consistency – around 25 minutes

Stir through the coriander, lemon juice, and frozen spinach.

As soon as the spinach has thawed and the mixture has returned to a simmer, remove from the heat.

If you can – fish out the chunks of ginger and the whole chillies

This stores very well for about a week. It always tastes better when it can sit for a few hours before serving – or even over night. You can also freeze it.

As a meal – Serve warm/hot with some fresh coriander, a dollop of natural yoghurt, a wedge of lemon, and basmati rice.

You can serve it warm as a dip before a meal, don’t forget to squeeze some fresh lemon.

I even eat it like soup, straight from the bowl!

Enjoy!

Filling:

500 grams of mince

1 tablespoon of butter

Add whatever veggies you like. I used about half a cup each of frozen veg – corn carrot peas – along with a zucchini, 1 large stick of celery and some spring onion

An 800g tin diced tomatoes with 400g water
Parsley

1/2 teaspoon of garlic powder

1 teaspoon of Dried oregano (I used Gewürzhaus Spaghetti bolognese seasoning)

1 heaped tablespoon tomato paste

Method:

Add butter to a hot pan and brown the meat

Add the veggies including the spring onion and sauté for a minute or two

Add the tomato paste, stir before adding the tomatoes and water. (I sprinkled some dry oregano and added the garlic powder at this point)
Reduce for an hour on the stove
Then put in casserole dish

For the topping –

Microwave 1 large peeled sweet potato and one large peeled potato till tender
Add a heaped teaspoon of butter and a splash of milk. 1/2 cup grated tasty cheese. Pepper. Mash till chunky mash
Spread over meat – dollop spoonfuls, then spread
Rough up with fork for crunchiness
Sprinkle Parmesan (and a cheeky sprinkle of breadcrumbs or cornflake crumbs)
Bake for about 45 mins

This is my first attempt. It made about 12L soup with 2L of veggies and meat after straining!

500g carrots, peeled and cut in to 2cm chunks

3 large parsnips, peeled and cut in to 2cm chunks

The whole top third of a bunch of celery, including leaves, the heart of the celery cut in to 2cm chunks

1 small leek, cut in half then into 2cm chunks

1 bunch of flat leaf parsley, whole

1 heaped tablespoon of whole black peppercorns

3 large bay leaves

1 whole chicken (approx 1.7kg)

2 chicken frames

6 chicken necks

800g beef short ribs

Season with salt at the end! Start with 1/8 cup of salt (I used pink salt as its gentler) adjusting as you go.

As my grandmother famously said – “How much salt? You put it until it’s enough!”

Method

Find the largest pot you can

Add all the ingredients

Cover with as much water as the pot can hold

Bring to the boil then reduce to a gentle simmer

I left it overnight simmering on the lowest setting.

I removed the meat and kept it for serving

I removed the veggies as best I could for serving

I put the soup in the fridge for a few hours so the fat could solidify and be removed.

Then I strained the soup. First through a colander and then through a sieve. This allowed me to save large pieces of meat and veggies and then discard the debris.

Personally I like to boil the soup in a pot when I’m ready to serve with some new celery and carrot chunks.

Serve to your taste :

Just clear soup

Soup with veggies

Soup with veggies and shredded meat

Add some lokshen (kosher egg noodles)

Or my favourite – matzo balls!

Crunchy tuna patties

2 x 185g tuna in spring water – drain well

1 x 185g tuna in oil – drain well

2 large potatoes – steamed and mashed

2 eggs

1 spring onion – finely chopped

1 heaped tablespoon of parsley – finely chopped

Fresh black pepper

1 cup crumbs (bread, cornflake, or panko)

Oil for frying

Method

Mash tuna and potato

Add all other ingredients (except oil and crumbs)

Shape in to patties – whatever size you desire (I use an ice cream scoop for size uniformity)

Coat in crumbs

Shallow fry for 2-3 mins each side until crispy and dark golden colour

Use two soup spoons or forks to flip

Cook other side for 2-3 mins

Drain oil on paper towel

Serve hot or cold. Delicious!

F

You can easily double the recipe, but this was more than enough for the two of us – it made a dozen mini muffins

You will need:

2 small bananas (approx 150g)

60g self raising flour

40g vegetable oil

1/2 teaspoon of spices – eg nutmeg/cinnamon. I used Gewürzhaus hot cross bun spice mix just for fun

1 egg

1/2 tsp vanilla

Berries to poke in the middle. I was going to use raspberries but I forgot 🤦🏻‍♀️

Oil spray

Method:

Preheat fan forced oven to 170 degrees Celsius

Spray a mini muffin tray – I used coconut oil spray because I like the flavour when baking

Mash the bananas, then combine all other ingredients.

Mix with a hand mixer for 1 min

Fill the mini muffin trays

Bake for 20 mins, until a skewer comes out clean

Cool on a rack

Eat warm or you can even top with cream cheese that has a bit of vanilla bean for a bit of fun or even just dunk them in some yoghurt

Enjoy these fried individually or as a tray bake. One with bacon and one vegetarian friendly.

You will need:

1 large zucchini, finely grayed

1 spring onion, halved and finely chopped

1 medium potato, finely grated

1/2 cup grated tasty cheese

4 eggs

1 cup self raising flour

100g danish feta crumbled

4 rounds of shortcut bacon, very finely diced OR 1/2 cup of green peas and some shredded mint

Enough milk to make the mixture a thick cake batter consistency

Method: mix all the ingredients together to a thick batter consistency.

Fritters: Large frying pan with oil on a medium heat. Use an ice cream scoop to measure equal sized fritters in to the pan. Leave space between the fritters to allow the to cook through and for easier flipping. Cook until golden on each side. You can finish them off in the oven if they’re not cooked through.

Tray bake: preheat oven to 150 degrees Celsius. Line a tin with baking paper. Bake for 45 mins or until the top is golden. Don’t open the oven. Turn off the oven and leave to set in the warm oven for about half an hour. Cut in to the desired serving size.

Veggie Bake

This is a great way to have veggies and protein. It’s a big winner with my 1 year old and I enjoy it too. I make a huge tray bake and it lasts about a week – 14 or so serves

Top with sour cream and a lovely side salad.

Grate: 6 zucchini, 4 carrots, 2 medium potatoes, 1 medium brown onion

Add

12 eggs

2 cups self raising flour

1/4 cup vegetable/canola oil

1 cup tasty cheese

1/2 cup Parmesan

Optional 200g crumbled fetta

Method: Line a baking tray with baking paper. Transfer your mixture to the tray, levelling it with a spatula

Bake at 150 degrees Celsius for 70mins, until golden. Then turn off the oven, leave the tray in the closed oven for a further 30mins to ensure the veggie bake has set.

Serve warm or cold. As large slabs or in finger sized portions for children.

Ready in a pinch, gorgeous colours, versatile. Like a sunset in a bowl.

Peel and segment pink grapefruit and oranges.

Ensure all pith is removed.

Squeeze the remaining juice out of the skins.

You can cheat and use unsweetened tinned passion fruit or of course use fresh if they’re ripe and in season.

Cut stone fruit in to bite sized slivers – blood plums and nectarines work best.

Sprinkle with pomegranate jewels and garnish with fresh mint.

Serve –

On yoghurt with granola

On pancakes

On pavlova

Between trifle layers

Or

Just enjoy it on its own

1 1/2 cups self raining cake flour

2 tablespoons sugar/ sugar substitute

1 1/4 cups milk

1/4 cup water

1 large egg

4 tablespoons salted butter, melted

1 teaspoon vanilla extract

1/4 cup coconut – shredded, desiccated, or flaked

Oil spray (I used coconut oil spray)

Sift flour

Whisk together dry ingredients

Whisk in milk, water, egg

Whisk through melted butter and vanilla

Medium heat

Spray pan with oil spray

Use 1/4 cup as a ladle

Flip pancakes when bubbles appear and burst on the surface

Allow to cook through, approx 1 minute

Serve with whatever your heart desires

When you have a craving for something sweet and you’ve got to make do with what’s in the pantry…

125g softened butter (add a pinch of salt if the butter is unsalted)

1/2 cup raw sugar

1 tsp vanilla bean paste

1/2 cup milk (I used almond milk because that’s what was in the fridge)

1 1/4 cups self raising cake flour

200g dark chocolate drops

1 1/2 cups cornflakes

Oil spray (I used coconut oil)

Baking paper

*ice cream scoop

Method.

Preheat fan forced oven to 170c

Line tray with baking paper and lightly spray with oil

Cream butter, sugar, and vanilla

Then add the milk

Fold through the flour, then the chocolate chips, then the cornflakes

Use the ice cream scoop to ensure even sized cookies

Roll into a ball and place on the baking paper

Gently press with the palm of your hand to flatten all to the same thickness

Bake until golden – 15 to 20 mins

Allow to stand for 20 mins before transferring to a wire cooling rack (the chocolate is so soft, of you transfer too early, the biscuits will fall apart)

Enjoy.