Spinach feta muffins

ngredients:

• 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

Method:

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.

Lemon Meringue Cheesecake

Ingredients

• 250g digestive biscuits, finely crushed
• 125g butter, melted
• 1/4 cup lemon curd
• 500g cream cheese, softened
• 3/4 cup caster sugar
• 3 teaspoons gelatine dissolved in 1/4 cup boiling water, cooled
• 300ml thickened cream
• Finely grated zest and juice of 1 lemon
• Meringue (see below)

Method

1. Line an 18 x 28cm slice pan with baking paper. Mix crushed biscuits and butter in a bowl. Press into base of pan. Chill for 20 min. Spoon lemon curd randomly over the base.
2. Beat cream cheese and sugar in a bowl using electric beaters until smooth. Add cooled gelatine mixture and beat until just combined. Add cream, lemon zest and juice and continue beating until smooth. Spoon over the lemon curd base and smooth surface. Cover, chill for 4-5 hr until set or overnight if time permits.
3. Spoon Meringue over the top of cheesecake to cover and use the back of a spoon to create peaks. Brown meringue with a blowtorch or place under a hot grill. Cut into slices to serve. Store in the fridge.

Meringue

• Beat 3 egg whites and 1/4 teaspoon cream of tartar until soft peaks form. Add 3/4 cup caster sugar, 1 tablespoon at a time, beating constantly until thick and glossy.

Zucchini Fritters

Serves: 4

Ingredients:

• 400g zucchini
• ½ cup self-raising flour
• 2 eggs, whisked
• ¼ cup parmesan, finely grated
• ¼ cup crumbled feta cheese
• ¼ fresh parsley, chopped
• ¼ cup shallots or chives, chopped
• 4 teaspoons olive oil
• 2 tablespoons of fresh dill
• Salt and pepper to season
• Lemon wedges, for serving

Methods:

1. Grate zucchini into colander and squeeze out excess moisture with hands. Transfer to bowl.

2. Stir in self-raising flour, shallots or chives, whisked eggs, parmesan, feta and parsley. Combined well and season with salt and pepper.

3. . Heat two teaspoons of olive oil in frying pan over medium to high heat. Drop in two tablespoons of zucchini mixture and use the back of spoon to press into fritters.  Cook for two to three minute each side or until golden and cooked through. Transfer to paper towel lined plate.

4. Wipe pan down with paper towel and add remaining oil. Repeat with remaining mixture.

5. Garnish with dill and we recommend serving with lemon wedges.

ABCD muffins

1 medium apple, peeled, grated (royal gala recommended)
2 ripe bananas, mashed
1/3 cup pitted dried dates, chopped
1/2 cup vegetable oil
3/4 cup milk
1 egg
1/4 cup dessicated coconut
1 1/2 cups self-raising flour
1/2 cup sugar

1. Preheat oven to 180 degrees (160 degrees fan-forced). Grease muffin pan.
2. Place apple, banana, dates, oil, milk and egg into a bowl. Mix until well combined. Add coconut, flour and sugar. Mix gently until just combined (be sure you don't over-mix). Divide mixture evenly into muffin tin. Sprinkle with extra sugar.
3. Bake for 15 to 20 minutes until golden and firm to touch. Stand in pan for 2 minutes. Transfer to a wire rack to cool completely. serve.

Spiced Chickpeas

Ingredients:

• 2 x 400g cans chickpeas
• 1 ½ tablespoons olive oil
• 2 teaspoons sugar
• 1 ½ teaspoons ground cumin
• 1 ½ teaspoons paprika
• ½ teaspoon ground allspice
• ½ teaspoon salt
• 1 teaspoon cayenne pepper
• ½ garlic powder

Method:

1. Preheat your oven to 220˚C and line a large baking tray with baking paper.
2. Drain and wash the chickpeas. Gently dry between layers of paper towel.
3. Mix all of the spices in a bowl until well combined.
4. Pour the dried chickpeas into a large bowl and toss with the olive oil.
5. Add two to three teaspoons of the spice mix and toss to coat.
6. Spread the chickpeas over your lined tray and bake for around 40 minutes, or until brown and crunchy. This could take up to an hour, depending on your oven – so watch them as they burn quickly.

Oven Baked Tandoori Chicken

1kg chicken pieces

For the marinade

1 tbsp finely grated ginger

1 tbsp finely chopped garlic

1 tbsp tandoori paste

2 tsp ground cumin

2 tsp ground coriander

1 tsp garam masala

1/2 tsp chilli powder

1/2 tsp ground turmeric

pinch of sea salt

200g natural yoghurt

Method

Make a few incisions in the chicken, but not too deep. This will help the marinade to get into the meat.

In a large bowl, combine marinade ingredients and mix well. Add chicken, rubbing mixture in to coat well. Cover and marinate for at least 4-6 hours.

Take the chicken out of the refrigerator and preheat oven to 220°C.

Line a large roasting pan with foil and lay a rack on top. Place the chicken pieces on the rack so they are not touching each other.

Once oven is at correct temperature, place chicken in. Turn the chicken pieces once after 20-25 minutes; they should have slightly charred edges. Roast for another 10-15 minutes, until slightly charred on the second side. Turn oven off and let the chicken rest in the oven for 20-30 minutes, propping the door open slightly with a wooden spoon.

Spinach and Goat's Cheese muffins

Ingredients

Makes 16 muffins

• 70g cheddar
• 40g parmesan
• 150g baby spinach
• 250ml milk
• 3 large eggs
• 70ml olive oil
• 450 flour
• 2 tsp baking powder
• 150g goat’s cheese
• Handful of sesame and pumpkin seeds

Method

1. Preheat oven to 180C.
2. Grate cheddar cheese, finely chop half of the spinach and roughly chop the other half.
3. Pour milk and olive oil into a bowl and add eggs; whisk together. Fold through the flour, baking powder, parmesan, cheddar, spinach and a pinch of salt.
4. Line two muffin tins with paper cases and half-fill with batter. Crumble the goat cheese on top and then spoon remaining batter (make sure the goat cheese is totally covered).
5. Sprinkle with seeds and bake for 20 minutes or until golden.