C

 

Ingredients

For the pudding

120g unsalted butter

1 block Caramilk chocolate (180g) plus one extra block for the base 

1 tbsp vanilla bean extract

¾ cup brown sugar (loosely packed) 

3 eggs

250g self-raising flour

250ml (1 cup) milk

generous pinch salt

For the sauce

1½ cups loosely packed dark brown sugar

110g unsalted butter

2 cups boiling water

Method

Preheat oven to 170C. Grease and line an 8-cup capacity baking dish.

Add the butter and one 180g block of Caramilk, broken into pieces, to a saucepan and place over low heat. Stirring constantly, cook until the butter and chocolate have melted and are thoroughly incorporated. Remove from heat and allow to cool slightly before adding the brown sugar, vanilla and eggs. Whisk again. Dump in the rest of the pudding ingredients and whisk until smooth. 

Break the additional block of Caramilk into chunks and throw them haphazardly across the base of your cooking dish (this chocolate will melt and become part of the sauce while it cooks in the oven). Spoon the batter on top of the chocolate chunks. 

Add the sauce ingredients to a large heatproof pouring jug. Whisk until the butter has been melted by the boiling water. Pour the sauce over the batter, keeping a tight grip on the edges of the dish, so none of the sauce sloshes over. Don't be nervous – it's going to look hideous and weird, and the pudding mixture will float and rivers will run through the batter and you'll think it's ruined, but I promise it's not. 

 Pop in the oven for 30 minutes or until the top looks lightly golden and set. 

Gluten Free gingerbread muffins

Gingerbread Muffins makes 12 muffins
gluten free, low fat, vegan, healthy, delicious

2 cups flour/GF flour/GF pancake mix/wholewheat flour 

1 tsp baking soda

1/4 tsp salt 

1/2 tsp cinnamon 

1/2 tsp ginger (if you like lots of ginger, add more!) 

1/2 cup milk of your choice 

1/3-1/2 cup cane sugar/brown sugar (the amount of sugar depends on your tastes!) 

1/4 cup molasses

1/2 cup unsweetened applesauce 

Preheat oven to 180°C/355°F.

In a large bowl mix together flour, baking soda, salt, cinnamon and ginger. 

In a medium mixing bowl combine milk, sugar, molasses and applesauce and pour into the dry ingredients.

Stir the mixture together until just combined and pour into muffin cups. 

If using cinnamon sugar: sprinkle sugar mixture over the tops of the muffins. 

Bake muffins for 10-15 minutes or until a skewer inserted removes clean (the sugared ones take slightly longer). 

Cinnamon Sugar ToppingYou can do this topping one of two ways - make your own or use store bought cinnamon sugar and sprinkle it on top.

2 tbsp sugar (cane/white/brown all work)

1/2 tsp cinnamon

If you don't have/like molasses you can probably use something like golden syrup or treacle, you just won't have the molasses flavour.

Baileys Cheesecake

INGREDIENTS

·         250g pkt Arnott’s Choc Ripple biscuits

·         100g butter, melted, cooled

·         3 tsp gelatine powder

·         500g cream cheese, at room temperature, chopped

·         100g (1/2 cup) caster sugar

·         125ml (1/2 cup) Baileys Original Irish Cream liqueur

·         300ml thickened cream

·         Dark chocolate, grated, to sprinkle

Step 1

Grease a 16 x 26cm slice pan and line with baking paper, allowing the paper to overhang the sides. Place the biscuits in a food processor and process until resembles fine crumbs. Add the melted butter and process briefly until combined. Turn out mixture into the prepared pan. Spread out mixture with the back of a spoon, pressing firmly to smooth the surface. Place in the fridge for 30 minutes or until firm.

·         tep 2

·         Place 2 1/2 tablespoons water in a small microwave-safe bowl and sprinkle over the gelatine. Set aside for 2-3 minutes to soften. Microwave gelatine mixture on High for 20 seconds or until hot. Use a fork to whisk until dissolved. Set aside to cool to room temperature.

·         Step 3

Place the cream cheese and sugar in a large bowl. Use electric beaters to beat until well combined. Add the Baileys and 125ml (1/2 cup) cream. Beat until well combined. Use a spatula to scrape down the side of the bowl occasionally. Beat in the cooled gelatine.

·         Step 4

Pour cream cheese mixture over the biscuit base. Use a spatula to smooth the surface. Place in the fridge for 3 hours or until set. Lift from tin and cut into squares. This slice will keep for up to 5 days in an airtight container in the fridge.

Baked Gnocchi

500g packet gnocchi
bunch of spiach or silverbeet
250g or a little more ricotta
a little lemon juice
chopped ham or bacon
sun dried tomatoes (or alternatives)
grated melting cheese (a couple of large handfuls


cook gnocchi according to directions

mix all ingredients together.
Stir through cooked gnocchi.
add a little hot water if too stiff to mix
place in casserole dish (e.g. lasagna pan)

top with
fresh dill sprigs
breadcrumbs (lightly)
parmesan or feta

cook in 190 -200C oven for 15- 20 mins till cooked through and browned on top

Lamb Korma

Ingredients:

I kg cubed lamb (or beef or chicken)
4 cm fresh ginger, grated
3 cloves garlic,
1/2 cup korma paste
3 - 6 tomatoes, chopped
300 ml cream
1 tsp cinnamon
1 tab poppy seeds
1/2 cup ground almonds (or other nuts)

Optional:
Other vegetables, such as potato or spinach

Method:

For slow cooker:
Place all ingredients in cooker + 1/2 cup water
low 8 hrs, high 4 hours

For casserole:
Brown meat in batches with a little oil and flour
Cook korma paste, garlic and ginger for a couple of minutes, then add other ingredients
plus about 1 cup water.
Cook in oven (about 160C) 2-3 hours

Slow Cooker fudgey chocolate pudding

1 cup plain flour
1/2 cup sugar
1/4 cup cocoa
1 tsp baking powder
1/2tsp salt
3/4 cup milk (any kind)
1/3 cup light flavoured oil
1tsp vanilla

grease slow cooker.

mix together dry ingredients

add milk, oil and vanilla and mix till just combined

place batter in slow cooker

sprinkle 1 cup (=small packet) dark chocolate chips over the top

mix together
2 cups boiling water
1/2 cup sugar (I used brown)
3 tabs cocoa

pour carefully over batter
cover and cook on high for 1 1/2 to 2 hours

when cooked, remove ceramic insert. Leave to cool a few minutes, then serve

Apple and cinnamon slice

INGREDIENTS

• 340g pkt golden buttercake cake mix
• 1 cup (90g) desiccated coconut
• 125g butter, melted
• 400g can apple pieces
• 300g sour cream
• 1 teaspoon cinnamon sugar

METHOD

• Step 1
  Preheat the oven to 180°C. Grease a 20cm square cake pan. Line base and the two opposite sides with baking paper, extending the paper 5cm over edge of pan.
• Step 2
  Combine cake mix, coconut and butter in a medium bowl. Press mixture evenly over base of prepared pan. Cook for 15 minutes, or until lightly browned. Cool slightly.
• Step 3
  Spread apple evenly over base, then spread sour cream evenly over apple and sprinkle with cinnamon sugar. Cook for further 20 minutes, or until sour cream has set.
• Step 4
  Cool in pan. Cut the slice into fingers to serve.

Mamaghannouj

Ingredients

• 750 g. zucchini, grilled whole until softened and lightly charred on the outside
• 1/4 c. tahini
• Juice from 1 large lemon
• 1-2 garlic cloves (2 if you want your mama ghannouj to be extra garlicky)
• 1 tbsp. extra-virgin olive oil, plus extra for drizzling on top

Instructions

1. Cut the top and the bottom off of each zucchini and allow them to cool. Once cooled, cut them into large chunks.
2. Combine zucchini, tahini, lemon juice, garlic cloves, and olive oil in blender or food processor and blend until smooth. Transfer to a bowl and drizzle additional olive oil over the top, if desired. (I also like sprinkling mine with a little smoked paprika. It’s not traditional, but it’s delicious!) Serve with fresh veggies, pita bread or chips, or crackers.

Zucchini Pho Soup

INGREDIENTS

1. 2 litres good quality  stock 
2. 1 stick of cinnamon (or 1/4 teaspoon ground cinnamon)
3. 2 star anise
4. 4 whole cloves
5. Thumb sized piece of ginger, peeled and grated
6. 2 cloves of garlic, peeled and minced
7. Zest of 1 lime
8. 2 tablespoons fish sauce 
9. Handful of green beans, cut into small pieces
10. 1 zucchini, spiralized

Garnish

1. Handful of coriander (cilantro), finely chopped
2. Handful of cashews, chopped

DIRECTIONS

1. Place the stock, cinnamon, star anise, cloves, ginger, garlic, lime zest, fish sauce,  in a large pot. Heat on high until the mixture comes to a boil then turn down to simmer for 20 minutes. Remove the cinnamon stick, star anise, and cloves. Add in the sliced beans and cook for a further 2 minutes.
2. Divide the spiralized zucchini and soup among 4 bowls. Garnish with the chopped coriander, and cashews, 

Easy Satay Sauce

INGREDIENTS

• 70g (1/4 cup) crunchy peanut butter
• 125ml (1/2 cup) coconut milk
• 1/2 garlic clove, crushed
• 2 teaspoons kecap manis
• 2 teaspoons fresh lime juice
• 1 teaspoon grated fresh ginger
• 1/2 teaspoon curry powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander

Stir in a saucepan 2-3 minutes. Use as a marinade or in stirfries etc

Chicken, gnocchi and pesto bake

Ingredients

• 500g potato gnocchi
• 100g (1 cup) 4 cheese melt blend

• 250g cooked chicken, shredded
• 2 green shallots, chopped (or substitute spinach)
• 2 zucchini, grated
• 100g basil pesto
• 200ml Bulla Cooking Cream

Method

• tep 1
  Preheat oven to 200C/180 fan forced. Lightly grease a 4cm-high, 26cm (base measurement) round baking dish. Cook the gnocchi in a large saucepan of boiling water following packet directions or until the gnocchi rise to the surface. Drain. (or steam for 4-5 minutes)
• Step 2
  Place the gnocchi in the prepared dish. Mix through half the cheese. Season well. Scatter over the chicken, shallot and zucchini, roughly mix into the gnocchi. Dollop over the pesto and pour over the Bulla Cooking Cream. Scatter over the remaining cheese. Bake for 25-30 minutes or until cheese is melted and golden.

Haloumi, Mint and Cherry salad

Ingredients

• 2 (225g each) pkts haloumi, sliced
• 160g (1 cup) fresh cherries, pitted
• 1/2 cup fresh mint leaves
• Extra virgin olive oil, to drizzle
• Balsamic vinegar, to drizzle

METHOD

• Step 1
  Heat a non-stick frying pan over medium-high heat. Cook the haloumi for 2 minutes each side or until golden.
• Step 2
  Arrange haloumi on a plate with the cherries and mint. Drizzle with oil and vinegar and season with pepper.

Lemon, lentil and spinach soup

• 1 tablespoon olive oil
• 2 garlic cloves, crushed
• 1 1/2 cups dried brown lentils
• 3 potatoes, peeled, diced
• 2 litres vegetable stock (or chicken stock)
• 1 bunch English spinach, leaves removed, washed, chopped
• 2 lemons, rind finely grated, juiced
• Turkish bread, to serve

• Step 1
  Heat oil in a large saucepan over medium heat. Add  garlic. Cook for 2 to 3 minutes, or until soft. Add lentils, potatoes and stock. Bring to the boil. Use a slotted spoon to skim any residue from surface of soup.
• Step 2
  Reduce heat to medium-low. Simmer, covered, for 25 minutes or until lentils are tender. Remove from heat. Add spinach, 1/2 cup of lemon juice, and salt and pepper. Stir until well combined. Ladle into bowls. Top with lemon rind. Serve with bread.

Dark Chocolate and Red Wine Beef Stew

• 4-6 tablespoons oil
• 1.5 kilos beef 
• 1 carrot, chopped
• 1 stick celery, chopped
• 2 cloves garlic, chopped
• 2/3 cup red wine
• 1/4 cup red wine vinegar
• 1/2 cup sultanas
• 2 bay leaves
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1.5-2 cups beef stock (less in a slow cooker)
• 50g/1.7 ozs dark chocolate 
• Salt and pepper to taste
• 3 tablespoons pine nuts
• 3 tablespoons chopped parsley

Step 1 - In a large pot on medium heat, add a tablespoon of the oil and brown the beef Set aside. Reduce the heat to low and saute the  carrot, celery and garlic until soft but and fragrant, about 5-8 minutes.

Step 2 - Turn the heat up to medium again and add the beef back into the pot. Add the red wine and red wine vinegar and cook it for 5 minutes to evaporate the alcohol. Add the sultanas, bay leaves, cinnamon, nutmeg and beef stock and cook in low to medium heat with the lid on for 1.5 hours.

Step 3 - When 1.5 hours is up, melt the chocolate over a double boiler or in the microwave. Add one tablespoon of the stew liquid to the chocolate and then stir and then add another 3-4 tablespoons until the chocolate has incorporated the liquid well without seizing. Add the chocolate to the stew liquid and simmer for another 30 minutes and season with the salt and pepper to taste. Scatter pine nuts on top and chopped parsley. Serve with potatoes.

A yummy salad

Into your large salad bowl, place: chopped baby spinach, chopped mint leaves, diced cucumber and diced tinned peaches (can be fresh if they are in season). Add croutons and a handful of pomegranate seeds. In a pan, cook bacon pieces and diced haloumi until they are cooked. Add to the top of the salad, then drizzle with moscato glaze (or any other sweet dressing). Serve immediately, and enjoy the contrast of sweet and salty, crunchy and smooth.

Moroccan Sweet Potato Soup

Take 1kg sweet potatos, 500g potatoes and a few carrots. Chop, peel and add to saucepan with 1L chicken stock. Add to this spices to taste. These could include: tumeric, cinnamon, ginger, cumin, coriander, nutmeg, saffron and ras al hanout. I use generous quantities of each, so they can all be tasted. Add also a large pinch of salt, and, if you like, a squirt of lemon juice and a few drops of rose water. Cook this in the saucepan until it has all boiled and the vegetables are soft. Once it is cool, blend it all together. Taste and add more spices to your preferences. Serve with sour cream, flaked almonds and fresh chopped coriander.

Baked Indian Chicken

NGREDIENTS

• 3 garlic cloves, finely chopped
• 3 teaspoon finely chopped ginger
• 12 chicken drumsticks
• 1 tablespoon peanut oil
• 150g (1/2 cup) Korma curry paste
• 400g can finely chopped or diced tomatoes
• 210g (1 cup) split red lentils, rinsed
• 500ml (2 cups) chicken stock
• Sour cream and coriander to serve

METHOD

• Step 1
  Preheat oven to 220C/200C fan forced. Sprinkle the  garlic and ginger over the base of a large baking dish. Nestle the chicken amongst it. Spread the curry paste over the chicken. Drizzle with oil. Season.
• Step 2
  Roast for 15-20 minutes or until vegetables and chicken start to turn golden. Reduce heat to 180°C/160°C fan forced. Use tongs to turn the chicken over. Drizzle the tomato around the chicken. Sprinkle the lentils over the tomato and pour over the stock. Roast for a further 30 minutes or until the stock is absorbed and the chicken is cooked through. Top with sour cream and coriander.

Tim tam cheesecake

Recipe (modified from bestrecipes.com.au)

• 400 g Tim Tams
• 80 g butter melted
• 375 g cream cheese cubed softened
• 1/2 cup caster sugar
• 1 tsp vanilla essence
• 1 cup thickened cream
• 3 tsp gelatine powder
• 1/4 cup boiling water
• 200 g white chocolate cooled melted

• STEP 1 Place 250 g of the Tim Tams in a blender and process into fine crumbs.
• STEP 2 Add the butter and process to combine. Press the mixture into spring-form baking pan and refrigerate 30 minutes.
• STEP 3 Beat the cream cheese, sugar and vanilla with an electric mixer until smooth, then beat in the cream.
• STEP 4 Mix the gelatine with the boiling water. Stir in the gelatine mixture, dissolved in 1/4 cup of boing water and white chocolate.
• STEP 5 Chop the remaining biscuits and stir into the cream cheese mixture then pour over the Tim Tam base.
• STEP 6 Cover and refrigerate until set.

(if you don't want it to be so sweet, use less caster sugar and white chocolate)

Crunchy baked chickpeas

• 400g can chickpeas, drained, rinsed
•  1/2 teaspoon sea salt
•  2 teaspoons sweet paprika
•  1 1/2 teaspoons ground cumin
•  2 teaspoons mild curry powder

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.

Vietnamese chicken wings

Marinade:

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