Sunday, December 25, 2016

Crunchy baked chickpeas


  1. Step 1
    Preheat oven to 170°C/150°C fan-forced. Line a baking tray with baking paper.
  2. Step 2
    Place chickpeas on prepared tray. Sprinkle with spices. Toss gently to coat. Roast chickpeas for 1 hour or until golden and crispy. Cool chickpeas on baking tray.
  3. Step 3
    Store in an airtight container, at room temperature, for up to 2 days.

Wednesday, August 10, 2016

Vietnamese chicken wings


1/2 cup soy sauce
1 tab fish sauce
3tabs brown sugar
2 garlic coves, crushed
2 stalks lemon grass (or equivalent wet herb)
1/2 cup lime juice
dash of chili sauce
2 tsps dried mint

1.5 kg chicken wings

mix together marinade ingredients

put wings single layer in ceramic baking dish

add marinade, refrigerate for at least 6 hours turning occasionally

preheat oven to 200c or 180C fan forced

bake in marinade for 35-45 minutes, turning a couple of times

Sunday, July 17, 2016

Tomato Lentil Soup (slow cooker)

1 litre (4 cups) beef stock
1 large tin chopped tomatoes
1 jar tomato pesto or stir through sauce (I used sun dried tomato and roasted garlic)
2 cups red lentils
i container sour cream

Add first 4 ingredients to slow cooker along with any other desired seasonings (I used a generous sprinkle each of salt, dried basil and dried oregano)

cook for at least 4 hours on low or 2 on high (to cook the lentils)

add sour cream

Sunday, February 7, 2016

crazy chocolate cake

Serves 10
Prep Time: 10 minutes
Total Time: 45 minutes
  • 1-½ cup all-purpose flour
  • 3 tablespoons cocoa powder
  • 1 cup sugar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon white vinegar
  • 1 teaspoon pure vanilla extract
  • 5 tablespoons vegetable oil
  • 1 cup water
  1. Preheat the oven to 180 degrees. Grease an 8-inch square or 9-inch round cake pan.
  2. Add all the dry ingredients directly to the pan and mix.
  3. Make 3 little holes – 2 small and 1 large – in the mixed dry ingredients. Pour the vinegar in one of the small holes, the vanilla in the other small hole, and the vegetable oil in the large depression. Pour water over all, and mix with a fork until smooth.
  4. Bake on the middle rack of the oven for 35 minutes, until a toothpick comes out clean.
  5. Allow to cool and serve!

Tuesday, February 2, 2016

Lemon, chicken and parmesan rissoles

  • 500g chicken mince
  • 1 egg, lightly beaten
  • 2 garlic cloves, crushed
  • 1/2 cup fresh breadcrumbs
  • 1 tablespoon basil leaves, finely chopped
  • 1 teaspoon finely grated lemon rind
  • 1/4 cup pitted kalamata olives, chopped
  • 1/3 cup parmesan, finely grated
  • 1/4 cup plain flour
  • 1 tablespoon olive oil

1. Preheat oven to 180°C/160°C fan-forced.
2. Combine mince, egg, garlic, breadcrumbs, basil, lemon rind, olives and parmesan in a bowl.
3. Place flour on a plate. Using the mixture, shape eight two centimeter-thick rissoles. Roll in flour to lightly coat. Place on a large plate. Cover. Refrigerate for 20 minutes.
4. Heat oil in a frying pan over medium heat. Cook rissoles, in batches, for one to two minutes or until browned. Transfer to a greased baking tray. Bake for eight to 10 minutes or until cooked through.

Wednesday, January 27, 2016

White chocolate and raspberry Cheesecake

1¼ cups shortbread biscuits, crushed
75g butter, melted
500g block PHILADELPHIA Cream Cheese, softened
¾ cup caster sugar
1 teaspoon grated lemon rind
2 teaspoons gelatine dissolved in ¼ cup boiling water, cooled
200g (1 block) CADBURY White Baking chocolate, melted
1 cup cream, lightly whipped
Fresh berries, for decoration
Icing sugar, for dusting

make it

  1. COMBINE the biscuits and butter and press into the base of a lightly greased 22 cm springform pan.
  2. BEAT the PHILADELPHIA Cream Cheese, sugar and lemon rind with an electric mixer until smooth. Stir in the gelatine mixture and fold in the melted CADBURY White Baking chocolate and cream. 
  3. POUR the filling into the prepared base. Refrigerate 3 hours or until set. Decorate with fresh berries and dust with icing sugar.

Saturday, January 23, 2016

Three cheese muffins

  • 2 ½  cups self-raising flour
  • 1 tablespoon caster sugar
  • ⅓ cup shredded fresh basil leaves
  • 2 green onions, finely chopped
  • ¾ cup milk
  • 1 egg, lightly beaten
  • ½ cup vegetable oil
  • 2 garlic cloves, crushed
  • ½ cup grated vintage cheddar cheese
  • ½ cup finely grated parmesan cheese
  • 100g Lemnos Full Cream Fetta, crumbled (see note)
  • Olive tapenade or spicy roasted capsicum dip, to serve
  1. Preheat oven to 190°C/170°C fan-forced. Grease a 12 hole, 1/3 cup-capacity muffin pan.
  2. Combine the flour, sugar, basil and onion in a bowl. Make a well in centre.
  3. Add milk, egg, oil, garlic, cheddar and parmesan. Mix until just combined. Season with salt and pepper. Fold in 2/3 feta. Spoon mixture evenly between holes of prepared pan.
  4. Top with remaining feta. Bake for 20 to 22 minutes or until golden and just firm to touch. Stand in pan for 2 minutes.
  5. Carefully turn onto a wire rack to cool. Serve warm or cold with tapenade or dip.

Wednesday, January 13, 2016

Spinach feta muffins


• 375g (2 1/2 cups) self-raising flour
• 250g (about 1/2 bunch) English spinach, trimmed, washed, dried, shredded
• 150g fetta, crumbled
• 110g (1/2 cup) chopped semi-dried tomatoes
• 2 tablespoons finely grated parmesan or vegetarian hard cheese
• 330ml (1 1/3 cups) milk
• 90g butter, melted
• 1 egg
• 1 tablespoon chopped fresh dill
• 2 tablespoons finely grated parmesan or vegetarian hard cheese, extra
1. Preheat the oven to 200 degrees Celsius and lightly grease twelve muffin pans with oil or butter.
2. Sift flour and add shredded spinach, feta, tomatoes and parmesan. Stir to combine. Whisk together milk, butter, egg and dill until combined. Add the milk mixture to the flour mixture and stir to combine.
3. Spoon mixture into the muffin tins and sprinkle with leftover parmesan. Bake for 20 minutes or until the skewer comes out clean.