Easter is fast approaching, simply walking through a grocery store during the upcoming weeks to Easter is enough to send me into a sugar induced haze, there is chocolate being sold everywhere you look! Unfortunately if you’re after chocolate which is not 80% milk, or 80% sugar, then it can be an incredibly [...]]]>

Easter is fast approaching, simply walking through a grocery store during the upcoming weeks to Easter is enough to send me into a sugar induced haze, there is chocolate being sold everywhere you look! Unfortunately if you’re after chocolate which is not 80% milk, or 80% sugar, then it can be an incredibly frustrating experience, thankfully I have just the recipe to subside the sweet cravings without resorting to milk chocolate…

I have used 75% cocoa dark chocolate for the recipe, 80-85% can also be used. I have not tested the recipe with 99% but if anyone does I would love to know how it turns out.

Ingredients:
Makes 5 balls of each flavor, or 1 tray of chocolate bark.

• 100 grams 75% cocoa dark chocolate, roughly chopped
• 1 tablespoon unsalted organic butter
• 3 tablespoons pure cream
• 2 tablespoons coconut oil
• pinch of salt
• 4 teaspoons artificial sweetener, or liquid equivelent (I have used Stevia)
• 1/2 cup unsweetened dessicated coconut, toasted
• 1/2 cup hazelnuts, toasted and crushed. Reserve 5 whole.
• 1/2 cup slivered almonds

Method:

Using a double boiler  melt the coconut oil, butter, artifical sweetener and pure cream. Once the butter has melted add the chocolate and salt, stir to combine. Remove from heat when no chocolate lumps are present.

Coconut/ Hazelnut/ Almond balls Method:

Separate the chocolate mixture into 3 bowls. Add 1/3 cup of toasted coconut to one bowl, 1/3 cup hazelnuts to another bowl and 1/3 cup slivered almonds to the remaining bowl. Freeze the bowls for 5-10 minutes until the chocolate mixture has hardened slightly.

Once pliable shape teaspoon sized portions into round balls, add a whole hazelnut to the centre of each hazelnut flavoured ball. Roll the shaped chocolate balls in their respective coatings.

Mixed Bark Method:
Requires 1 tablespoon butter, extra

Using a medium baking tray, spread the tablespoon of butter evenly over the tray. Lay a piece of baking paper over the tray and press down, ensuring the entire tray is covered. Doing so will ensure the paper will not slip, and the chocolate will not stick to the baking tray.

Pour the chocolate mixture onto the center of the pan, using a spatula spread the chocolate evenly over the surface of the pan.

Sprinkle the coconut flakes, crushed hazelnuts and slivered almonds evenly over the surface.

Freeze overnight. To separate the chocolate simply snap into bite size pieces,  then peel off the baking paper.

Store: In the fridge, covered.
Lasts for: 2 weeks.

Recently I have been creating quite a few seafood dishes which have incorporated pesto as the base ingredient. Zucchini Pasta with basil pesto and fresh prawns have been a big hit in my house. It dawned on me that I could save quite some time, and effort, in the kitchen if I simply combined seafood’s [...]]]>

Recently I have been creating quite a few seafood dishes which have incorporated pesto as the base ingredient. Zucchini Pasta with basil pesto and fresh prawns have been a big hit in my house. It dawned on me that I could save quite some time, and effort, in the kitchen if I simply combined seafood’s complimentary citrus flavours with my new found love, pesto!

Pesto is such a diverse catylist to keep around the kitchen. It can be used as a sauce in pasta or a marinade for meats and it makes a fantastic dip for appetizers! The diversity of pesto is only extended by the variety of primary ingredients (basil, parsley, walnuts, pine nuts, etc) you can use to make it.

Pesto is primarily made using pine nuts and basil as a base. I love pine nuts but I always find they are far too expensive, especially for the amount required for a quality amount of pesto. I much prefer walnuts, so I use a ratio of 60/40 walnuts to pine nuts as a base for the pesto. If you find the taste of raw walnuts to be too bitter ensure you toast them before hand, for 5- 10 minutes at 375 F/ 160 C. Add the pine nuts in the last 5 minutes. This will induce a robust nutty flavor. (I much prefer them raw, toasted walnuts are too over powering for my taste buds and the small amount of pine nuts used makes only a subtle difference after toasting).

Ingredients:
Makes 1 –  1.5 cups 

• 1 cup basil leaves,  washed and packed tightly
• zest of 1 large navel orange
• 1/3 cup fresh orange juice
• zest of 1/2 lemon
• juice of 1/2 lemon
• 1 clove garlic
• 1/2 cup parmesan, grated
• 1/2 cup extra virgin olive oil
• 1/3 cup pine nuts
• 1 cup walnuts
• salt and freshly ground pepper, to taste

Salmon is by far my favourite fish, it has a creamy flavor which compliments the soft texture of the fish. The subtle flavor of salmon can be overwhelmed when too many strong flavors are incorporated into a dish, sometimes just the juice of a lime and fresh produce [...]]]>

Salmon is by far my favourite fish, it has a creamy flavor which compliments the soft texture of the fish. The subtle flavor of salmon can be overwhelmed when too many strong flavors are incorporated into a dish, sometimes just the juice of a lime and fresh produce is all you need…

Serves 2 as a main or 4 as an appetiser
pre-heat oven to 160C / 320F

Ingredients

• 1 salmon steak (1 pound/ 500 gram)
• 1 clove of garlic, minced
• 1 chili, minced
• 1 lime, quartered
• 1/2 avacado, diced
• 1/2 vine tomato, diced
• 1 tablespoon sesame seeds
• 1 stalk spring onion, finely chopped
• 1 bunch bok choy
• Salt + pepper to taste

Method

Thoroughly rinse the salmon and pat dry. Wrap the salmon in either tin foil or parchment paper with the garlic, chili and 2 quarters of the lime.

Unwrapped and fresh out of the oven

Ensure the parcel is wrapped fairly tightly at the edges, while allowing an air pocket to sit above the salmon. This will ensure the salmon is steam baked. If the salmon is wrapped too tightly it will not be able to steam. Place the wrapped salmon on a tray, or baking dish  and cook for 15-20 minutes. While the salmon is cooking blanch the bok choy.

Once the salmon has cooked let it cool slightly so it is easier to flake. Once cooled the salmon should easily fall apart, tear off bite size pieces while ensuring all bones are removed. Add the tomato, chili, avacado, spring onion and bok choy and mix to combine. To finish sprinkle with sesame seeds and a squeeze of lime.

Kale chips do not sound terribly appetising, I will admit that, but I promise that once you make them you will be hooked. They’re as crunchy as potato chips (crisps), are incredibly simple to make and unlike potato chips you can consume them daily!

There are curly leaf and flat leaf varieties of kale, [...]]]>

Kale chips do not sound terribly appetising, I will admit that, but I promise that once you make them you will be hooked. They’re as crunchy as potato chips (crisps), are incredibly simple to make and unlike potato chips you can consume them daily!

There are curly leaf and flat leaf varieties of kale, I have tried both and personally prefer the curly leaf variety. They both cook, and crisp, at a similar rate although the flat leaf kale tends to have a bitter aftertaste which is very prominent if you overcook it. If you only have access to the flat leaf variety just be mindful of cooking times.

Wash and dry the kale either using a salad spinner or blot with paper towel. It is important that the kale is quite dry otherwise the excess moisture will steam the kale in the oven, resulting in..well, steamed kale!

Tear the kale leaves into bite sized pieces and discard the hard bitter stalk.  Place each piece evenly on an oven tray, try not to overlap them too much as they will not crisp. The kale will shrink dramatically so it’s best to do 2 trays, just be mindful to alternate the trays half way through the cooking process to ensure even cooking times.

Drizzle 1 tablespoon of olive oil (per tray) over the kale along with seasonings of your choice (it doesn’t sound like much but a little goes a long way, use less for small trays). Salt, preferably sea salt, is a must. I like to grate a clove of garlic and add a sprinkle of chili flakes. Toss to combine.

Cook in a pre-heated oven, 160C / 320F, for 5-10 minutes. The time will vary from oven to oven. You will know if they are done if you hold the pan and shake it back and forth slightly, you will hear the kale chips shake in the pan.  The chips will last a few hours in an airtight container but they are best served immediately.

I  prefer spicy kale chips with garlic and chili, what about everyone else? Plain kale chips with sea salt? Or what about zesty lime and garlic kale chips? Yum! Thank goodness I have more kale in the fridge…

Zucchini pasta is a quick and easy dish to make… it will please even the fussiest of eaters.

It’s a great way to add extra greens to a child’s meal, a low calorie choice for those who are health concious and it’s just as versatile as pasta!

The zucchini needs to [...]]]>  

Zucchini pasta is a quick and easy dish to make… it will please even the fussiest of eaters.

It’s a great way to add extra greens to a child’s meal, a low calorie choice for those who are health concious and it’s just as versatile as pasta!

The zucchini needs to be sliced into ribbons, this can either be done with a vegetable peeler or a mandoline. Once sliced there are three main ways which zucchini pasta can be cooked. Steamed, blanched or for the time conscious microwaved.  Another method is to pour boiling water over a bowl of zucchini then cover with foil and let rest for 3-5 minutes.

I prefer to blanch the zucchini as I find steaming, either on the stove or in the microwave, produces wilted and soggy zucchini.

Method: To blanch the zucchini bring a pot of water to a rapid boil add the zucchini ribbons and leave for 1 minute. Drain the ‘pasta’ and add it to a bowl of ice cold water, leave for 30 seconds- 1 minute. Drain and serve.

Much like pasta there is an abundance of toppings which can be used. A squeeze of a lemon and sprinkling of parmesan. Home made basil pesto. Or how about adding prawns to make a seafood salad, drizzled with a garlic infused olive oil…

Whatever topping you choose I’d love to hear about it! What method did you use to cook the ribbons? Did your children enjoy it more than regular pasta?

I love ‘Clean Out The Fridge!’ days. Without those days I would have never discovered this recipe, it’s absolutely delicious! Thai Pork Sausage Rolls are definitely going to make a comeback appearance on my menu.

Thai Pork Sausage Rolls:
Makes 10-12

I love butter, sometimes a little too much. I love butterscotch and don’t get enough of it. I love chocolate and certainly eat enough of it, but my life was still lacking. Life is not complete unless you have Chocolate, Butterscotch and Butter all in one delicious cupcake.

Chocolate Buttermilk Cupcakes:
[...]]]>

I love butter, sometimes a little too much. I love butterscotch and don’t get enough of it. I love chocolate and certainly eat enough of it, but my life was still lacking. Life is not complete unless you have Chocolate, Butterscotch and Butter all in one delicious cupcake.

Chocolate Buttermilk Cupcakes:
makes 36

• 3 cups of flour
• 2 1/2 cups of sugar
• 1 teaspoon of baking soda
• 1/4 teaspoon baking powder
• 1/2 teaspoon of salt
• 1 cup of cocoa powder
• 1 1/3 cup of vegetable oil
• 1 1/2 cup of buttermilk
• 3 large eggs
• 1 cup of coffee
• 1 tablespoon of vanilla extract

Preheat oven to 180°C

In a large bowl mix all of the dry ingredients, whisk until all lumps are gone and all ingredients have incorporated.

In a separate bowl mix the eggs, vegetable oil, buttermilk and vanilla extract. Slowly incorporate the wet ingredients with the dry, ensuring you get the evil pocket of air at the bottom of the bowl (am I the only person who gets the evil pocket of air?).

Finally add the coffee, 1/4 cup at a time until it has all mixed through. Evenly distribute the batter into liners and bake for 20-25 minutes or until a skewer comes out clean. Let the cupcakes cool before frosting.

Butterscotch Buttercream:

• 1 stick of unsalted butter
• 3 cups of icing sugar
• 1/2 cup of melted butterscotch

Optional:

• 1 tablespoon thickened cream

I found 1/2 cup to be quite a strong taste, if you’re not huge on butterscotch (why are you making this?) then decrease it to 1/4 cup.

Using a stand mixer, combine the butter and icing sugar until smooth.
Microwave the butterscotch chips for 10 second intervals, stirring frequently, on the lowest heat setting. If you’re having trouble melting the chips add the cream. Fold the butterscotch into the butter and icing sugar until a smooth consistency is reached.

Aren’t these cupcake liners beautiful? I absolutely adore them.

I’ve been on a real soup kick this Winter. First there was my Leek and Potato Soup, very soon there will be a Spicy Tomato Soup, but right now there’s Sweet Potato and Butternut Squash Soup.

Sweet Potato and Butternut Squash Soup:

Asparagus is pretty darn tasty,  it’s even better when it’s cooked very simply.

Garlic Asparagus:

Heat the olive oil in large skillet over medium-high heat. Add the garlic and asparagus spears; cover and cook for 10 minutes, stirring [...]]]>

Asparagus is pretty darn tasty,  it’s even better when it’s cooked very simply.

Garlic Asparagus:

• 1 large bunch of asparagus
• 2 cloves garlic, finely sliced
• 1 tablespoon olive oil

Heat the olive oil in large skillet over medium-high heat. Add the garlic and asparagus spears; cover and cook for 10 minutes, stirring occasionally, or until the asparagus is tender.

I’ve never had Cherry Pie before. It’s not something I ever see in my grocery store and I’ve never come across one at a restaurant before. Maybe it’s because I’m Australian, but I think of pies and I instantly think of something savoury; not something sweet. I had to try Cherry Pie. There [...]]]>

I’ve never had Cherry Pie before. It’s not something I ever see in my grocery store and I’ve never come across one at a restaurant before. Maybe it’s because I’m Australian, but I think of pies and I instantly think of something savoury; not something sweet. I had to try Cherry Pie. There are certain foods in life every person must try and for me, Cherry Pie was one of them.

Cherry Pie Dough:

• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 2 tablespoons white sugar
• 1 cup unsalted butter, chilled and cut into 1 inch pieces
• 1/4 to 1/2 cup ice water

In a food processor (or with a pastry cutter, fork, or your hands) place the flour, salt and sugar and blend until combined. Add the butter and continue to incorporate the ingredients until the mixture resembles breadcrumbs. (This does not take long using a food processor, keep a close eye on it). Pour 1/4 cup cold water in a slow, steady stream whilst pulsing (or cutting, crumbling or um..forking?) the mixture. Stop when the dough holds together (you’ll know it’s ready when you pinch some in your hand and it holds together) add more water if necessary.

Gather the dough into a ball and divide in two, wrap each section in plastic wrap and refrigerate for 30 minutes.

After the dough has chilled, remove one portion of the dough and place on a lightly floured surface. Roll the dough out until it is large enough to cover your pie pan. You shouldn’t need to grease the pie pan, as the dough has enough butter. Trim off any excess edges then crimp them to make them fancy, or leave them alone and call it rustic if anyone asks.

Do the same with the remaining dough in the refrigerator, roll it out on a lightly floured surface until it is unform thickness. You can either use a knife (lightly dipped in flour to prevent sticking), or a pizza cutter to cut large strips of dough to create lattice. Or bring out the cookie cutters and make stars, love heart, squares diamonds, be creative!

If you make the cherry pie filling after you make the dough, ensure you cover and place the dough (in the pan is fine, lay your lattice/fancy schmancy work on a cookie sheet to keep it from warping) in the refrigerator to keep it chilled. If you made the filling in advance, or whilst it was chilling, ensure it has cooled sufficiently before pouring it into the tin.

Cherry Pie filling:

• 4 cups pitted cherries (I used tart cherries. If yours are sweet you will need to  use less sugar)
• 3/4 cup white sugar (1/4 if using sweet cherries)
• 2 1/2 tablespoons corn flour
• 1/8 teaspoon salt
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon pure vanilla extract
• 3/4 cup water

In a medium size pot on a medium-low heat bring the sugar and water to a boil. Once the sugar has dissolved add the cherries, lemon juice and salt. Using a cup scoop out a small amount of water, add the corn starch to the cup of water and use a fork to ensure all the cornstarch is incorporated. Once it has return it to the pot and turn the heat off. Add the cherries and let it sit for 5-10 minutes, stirring every so often to ensure everything is combined.

Once the mixture has cooled, pour it into your pie tin. Top with your lattice work and bake in a pre-heated oven at 200 degrees Celsius for 50 minutes or until top is golden-brown.