Pumpkin Spice Cake with Maple Glaze

Pumpkin Spice Cake with Maple Glaze

¾ cup butter, room temperature
1 ½ cups white sugar
3 eggs
1 can pumpkin puree
3 cups flour

1 tsp baking powder
1 tsp baking soda
½ tsp salt
1/2 tsp allspice
2 tsp cinnamon
½ tsp nutmeg
½ tsp ginger
1 cup buttermilk
Glaze:
1 cup icing sugar
1 tbsp maple syrup
4 tsp milk




Instructions
Preheat the oven to 170°C. Place a bundt cake pan on a baking sheet and generously grease it.
For the Pumpkin Spice Cake:

In the bowl of a standing mixer, beat the sugar and butter together until light and fluffy. Add the eggs and beat to combine. Add the pumpkin and combine well. It will look like the batter has curdled, but it is fine!
In a separate bowl add the flour, baking powder, baking soda, salt and spices and sift them all together. Add half of the flour mixture to the batter, and then half of the buttermilk. Combine completely and then add the rest of the flour and the rest of the buttermilk. Mix the batter until it is completely combined.
Pour the batter into the bundt cake pan. Bake the cake for about 40 minutes or until a toothpick inserted in the center comes out clean.
Remove the cake from the oven and let it cool on a rack almost completely before turning out onto a cake platter.
When the cake has been turned out onto the platter.
To make the glaze, mix icing sugar, maple syrup and milk until smooth. Drizzle over the cooled cake and sprinkle with chopped hazelnuts (optional).

Brownie bites

Brownie bites

Makes 5 dozen (in mini muffin tin)

340 g bittersweet chocolate
1 tbsp vanilla extract
¾ cup of butter
3 eggs
1 cup of sugar
½ cup of flour
1 tsp salt

Toppings:
For Peanut Butter Swirl
½ cup peanut butter (per dozen)

For Salted, Nutty Caramel
½ cup chopped pecans +12 caramels + 1 tsp sea salt (per dozen)

For Chocolate Chunk
60 g bittersweet chocolate chopped into chunks (per dozen)

Preheat oven to 175°C.
Melt chocolate and butter in a sauce pan on low. Allow to cool slightly.
In a medium size bowl whisk eggs and sugar together until smooth. Add vanilla, and salt. Mix until smooth.
Add chocolate mixture to egg mixture a little at a time to “temper” the eggs, then add all the mixture and whisk to combine.
Then add flour mixture, mix until smooth.
Scoop into mini muffin tin and add desired toppings.
Bake 7-9 mins. Allow to cool for at least 15 mins before moving.

Butternut Squash Blondies

Butternut Squash Blondies
 
1 cup butternut squash, cubed
1/2 cup butter, melted
1 cup tightly packed brown sugar plus 1 tbsp for roasting
1 cup flour
1 egg
1 pinch of salt
1 tsp cinnamon and nutmeg
1 tbsp vanilla extract
optional (1/2 c white chocolate chips)

Roast squash at 225°C for 10 minutes (or until easily pierced with fork) tossed in cinnamon, nutmeg and 1 T of brown sugar. After squash is out of oven turn it down to 175°C.
Melt down the butter and let it cool slightly before adding the brown sugar. Make sure to whisk until fully combined. Add baking powder, vanilla and salt followed by egg and flour. Mash up the butternut squash to your desired texture and fold it into the mixture. Bake in a greased pan for 20 minutes until fork comes out clean.

Chicken curry with cashew sauce

Chicken curry with cashew sauce

60g butter, salted or unsalted; or coconut oil for dairy free
2 cups chopped onions, about 1 large or 2 medium
2 large garlic cloves, finely chopped
1 tablespoon finely chopped fresh ginger
3 tablespoons curry powder
2 teaspoons salt, less if using salted butter
1 teaspoon ground cumin
1/2 teaspoon cayenne
1kg pounds boneless, skinless chicken breasts or thighs, cut into chunks
400g can diced tomatoes
3/4 cup cashews (100g) - raw and lightly toasted in the oven or
already roasted
3/4 cup plain whole milk yogurt or full fat coconut milk for dairy
free
500g broccoli

Heat butter in a 5 wide, heavy pot over medium heat. Add onions and cook until softened, about 5 minutes. Add garlic and ginger, stir and continue cooking for another 2 minutes. Add curry
powder, salt, cumin, and cayenne and stir and cook for another 2 minutes. Add chicken and stir to coat. Stir in tomatoes, including juice. Bring to a simmer, cover the pot, and gently simmer until the chicken is cooked through, about 40 minutes.
While the chicken is cooking, cut the broccoli into florets and the stems into little chunks and steam until tender. Set aside. Grind toasted/roasted cashews in a food processor or spice grinder
until very finely ground. Be careful not to over grind or they will turn into cashew butter. Set aside.
Just before serving, stir in yogurt or coconut milk, ground cashews, and broccoli and simmer gently, uncovered, to heat.

Oven-Fried chicken

Oven-Fried chicken

1/3 cup low-fat buttermilk
1/4 cup finely chopped fresh chives
1 teaspoon Dijon mustard
1/4 teaspoon hot sauce
4 bone-in chicken breasts
1/2 cup dried breadcrumbs
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper

In a medium bowl, whisk together the buttermilk, chives, mustard, and hot sauce. Remove the skin from the chicken breasts, add the chicken to the bowl, and let it soak for at least 30 minutes or overnight.
Preheat the oven to 200ºC. Spray a rimmed baking sheet with cooking spray. Place the breadcrumbs in a wide, shallow bowl. 
Remove the chicken from the marinade, and season it with salt and pepper. Dip the chicken into the breadcrumbs, and toss well to coat. Place the chicken on the prepared baking sheet. Spray the chicken generously with cooking spray, and bake until it is
just cooked through, 25 to 30 minutes.

Skinny chicken cordon bleu

Skinny chicken cordon bleu

cooking spray
12 thin sliced skinless boneless chicken breasts, 85g each
salt and fresh cracked pepper
1 large egg
2 large egg whites
1 tbsp water
1/2 cup seasoned breadcrumbs
1/4 cup grated parmesan cheese
6 slices thinly sliced lean deli ham, sliced in half
6 slices reduced fat cheese, cut in half


Preheat oven to 220°C. Spray a large non-stick baking sheet with cooking spray. Wash and dry the chicken; lightly pound the chicken to make thinner and lightly season with salt and black pepper. Lay the chicken on a working surface and place a slice of ham on top of the chicken, then the cheese and roll, setting them aside seam side down. In a medium bowl, whisk eggs and egg whites along with water to make an egg wash.
In another medium bowl, combine breadcrumbs and parmesan cheese. Dip the chicken into the egg wash, then into the breadcrumbs.
Place chicken onto the baking sheet seem side down. Spray the top of the chicken with more cooking spray and bake about 25 minutes, or until cooked


Servings: 6 • Serving Size: 2 pieces
Calories: 378 • Fat: 10 g

Smoked Salmon Chowder

Smoked Salmon Chowder

3-4 tablespoons butter
1 onion, chopped (about 2 cups)
5 carrots, peeled and diced (about 2 cups)
3 celery stalks, sliced into small pieces (about 2 cups)
½ cup white wine
6-7 new potatoes, washed and diced
1½ teaspoons dried thyme
4 cups broth (I used chicken broth but veg would work)
2 cups milk
1 tablespoon flour
1 cup cream
350-450g smoked salmon (mine was hot smoked salmon which has a
jerky-like texture and is already fully cooked)

Heat the butter in a large pan over medium high heat. Add the onion, carrots, and celery. Saute until fragrant and soft. Add the white wine to deglaze the pan. Add the potatoes, thyme, and 2 cups of the broth. Simmer until the potatoes are fork tender. Whisk the flour into the milk and add to the
pan (this helps it thicken up a little bit - more flour = more thickening). Add 1 cup of broth and simmer for 5-10 minutes or until the soup starts thickening just slightly. Add the cream and smoked salmon just before serving. If you let the salmon simmer with the soup for too long, it will get mushy. Taste, adjust, and add the last cup of broth to thin out the consistency of the soup as desired. Season with salt and pepper.

Low Carb Lasagna

Low Carb Lasagna

1 medium onion, chopped
1 teaspoon minced garlic
450g mushrooms, chopped
2 cans crushed tomatoes
3 tablespoons fresh basil, chopped and divided
1/2 teaspoon apple cider vinegar
1/2 teaspoon dried oregano
salt + pepper
1 eggplant
4 medium zucchini
425g fat free ricotta
1 egg
2 tablespoons shredded parmesan
1/4 cup shredded cheese

Heat a large greased pot over medium high heat. Add chopped onion and cook, stirring occasionally, until translucent, about 5 minutes. Stir in garlic and cook until fragrant and slightly golden, about 2 minutes. Add in chopped mushrooms and cook until the liquid has released and evaporated. Stir in the crushed tomatoes, 2 tablespoons fresh basil, and oregano. Salt and pepper to taste. Bring to a boil, then reduce heat to low. Cover and simmer for about 40 minutes, or until very thick, rich, and flavorful. Preheat oven to 220°C. Line two baking sheets with aluminum foil and set aside. Meanwhile, slice the zucchini and eggplant into slices and arrange on the prepared baking sheets. Bake in the oven at 220°C for 12-15 minutes until golden. In a medium bowl, combine the ricotta, remaining 1 tablespoon fresh basil, egg and parmesan. Salt and pepper to taste, and set aside. In a casserole dish spread 1/3 of the tomato mixture onto the bottom of the pan. Arrange 1/2 of the roasted zucchini and eggplant over the sauce. Then place 1/2 of the ricotta mixture on top of the veggies. Spread another 1/3 of the tomato mixture on the ricotta. Layer the remaining veggies, place the remaining ricotta on top, spread with the remaining tomato mixture, and finally top with the shredded cheese. Bake in the oven at 200°F for about 35 minutes, or until the top is completely golden and beautiful. Let stand for a few minutes before serving.

Spinach Feta Turkey Burgers

Spinach Feta Turkey Burgers

450g lean turkey mince

1 cup rolled oats

2 large egg whites

250g chopped frozen spinach

1/2 - 1 cup crumbled feta

1 dash salt

1/2 teaspoon minced onion

1 teaspoon garlic powder

1 dash black pepper

 

Thaw and thoroughly drain spinach. Add all ingredients into a large mixing bowl. Combine with your hands. Do not over mix. Form into 8 patties. Preheat griddle. Heat until cooked through. Mine took about 9 minutes. Make sure and use non stick cooking spray.

 

Clean Eating Overnight Oats

Clean Eating Overnight Oats

1/3 cup milk
1/4 cup rolled oats
1/4 cup 2% plain Greek yogurt
1 1/2 teaspoons chia seeds
1 teaspoon honey or agave nectar
1/2 teaspoon cinnamon
1/4- 1/2 cup unsweetened applesauce/a grated apple or pumpkin puree

Add the first six ingredients to a jar. Tightly screw lid onto jar, and shake to combine. Remove top, add applesauce, apple or pumpkin puree, and stir well. Refrigerate overnight, or up to 3 days.

Chocolate chip cookie in a mug

Chocolate chip cookie in a mug

1 tbsp Butter
1/2 tbsp White Sugar
1/2 tbsp Brown Sugar
3 Drops of Vanilla Extract
1 Egg Yolk
Scant ¼ cup Plain Flour
2 tbsp Semi Sweet Chocolate Chips

Start by melting your butter in the microwave. Butter should just be melted, not boiling. Add sugars and vanilla. Stir to combine. Add the egg yolk. Stir to combine. Add flour, then stir again. Add the chocolate chips, and give a final stir. Now your mixture will look like cookie dough.
Cook in microwave 40-60 seconds (45 seconds came out perfectly).

Mini Red Velvet Cupcakes

Mini Red Velvet Cupcakes

1 1/4 cup flour
1 cup sugar
1/2 tbsp cocoa
1/2 tsp salt
1/2 tsp baking soda
1 egg
3/4 cups oil
1/2 cup buttermilk
1/2 tbsp vinegar
1/2 tsp vanilla
2 tbsp red food colouring

(makes 48 mini cupcakes)
 
Preheat oven to 175°C. Line mini muffin pans with cupcake liners.
In a medium bowl, whisk together flour, sugar, cocoa, salt and baking soda.
In a large bowl, whisk together egg, oil, buttermilk, vinegar, vanilla and red food colouring. Slowly add in dry ingredients and whisk until just incorporated. Fill liners about half full. Bake cupcakes for approximately 9 minutes, or until they have just set. Let cool in pans for 10 minutes before moving them to a drying rack to cool completely.


Cream Cheese Frosting

5 tbsp butter, softened
226 g cream cheese
2 1/2 cups powdered sugar, sifted
2 tsp vanilla

Cream together the butter and cream cheese until combined and creamy. Slowly add in powdered sugar and continue to mix until the frosting is smooth. Stir in vanilla. Pipe cooled cupcakes as desired. For these, I used a plain, round tip.

Ferrero Rocher Cupcakes with Nutella Buttercream Frosting

Ferrero Rocher Cupcakes with Nutella Buttercream Frosting

This recipe will make around 24 cupcakes


1 1/2 cups all purpose flour
1 1/2 cups granulated sugar
3/4 cups unsweetened cocoa powder
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
3 tablespoons vegetable oil
3/4 cup buttermilk
3/4 cup warm water
2 eggs
1 teaspoon vanilla extract
24 Ferrero Rochers

Preheat oven to 350F/170C. Using a stand mixer, combine all dry ingredients (flour, sugar, baking powder, baking soda, and salt) and mix. Turn mixer to low and add eggs, vanilla, oil, water and buttermilk. Mix until combined. Line muffin/cupcake pan with liners and place a tablespoon of batter in the bottom of the well. Place a Ferrero Rocher in the center, and top with another tablespoon of batter. Repeat until all wells are filled and bake for 20 minutes. Allow to cool completely before frosting.

Nutella Buttercream

1 cup unsalted butter, softened to room temperature
2 cups icing sugar
3/4 cup Nutella
3-4 Tablespoons heavy cream or milk
2 teaspoons vanilla extract

In bowl of a stand mixer, cream butter until light and fluffy. Add icing sugar and combine. Add vanilla, Nutella and cream one tablespoon at a time until desired consistency is reached.

Paprika spiced cauliflower and broccoli soup with cheddar cheese

Paprika spiced cauliflower and broccoli soup with cheddar cheese

1 tbs olive oil
1 brown onion, coarsely chopped
2 garlic cloves, crushed
2 tsp sweet paprika
1 tsp ground cumin
1 cauliflower, cut into florets
1 head broccoli, coarsely chopped (including stem)
1 litre (4 cups) chicken stock
1/2 cup (60g) coarsely grated vintage cheddar
1/2 cup (125ml) pouring cream


Heat oil in a large casserole over medium-high heat. Add onion and garlic; cook, stirring, for 5 minutes or until onion softens. Add paprika and cumin; cook, stirring for 1 minute or until aromatic. Add cauliflower and broccoli; cook, stirring, for 5 minutes or until cauliflower is slightly tender.

Add chicken stock and bring to the boil. Reduce heat to medium-low; cook, partially covered, for 20 minutes or until tender. Remove from heat. Set aside to cool slightly. Add the cheddar and stir to combine.

Blend cauliflower mixture, in batches, until smooth. Return to pan over low heat. Add the cream and stir to combine. Taste and season with salt and pepper. Divide among serving bowls and serve immediately.

Spinach, bacon and parmesan quiche

Spinach, bacon and parmesan quiche

2 teaspoons olive oil
1 onion, finely chopped
100g rindless bacon, in short, thin strips
100g baby spinach leaves
4 eggs
3/4 cup (185ml) cream
1/2 cup (125ml) milk
1/3 cup (30g) shredded parmesan

Pastry
2 cups (300g) Orgran gluten-free plain flour
150g butter, chilled, cubed
Pinch salt
1 egg


For pastry, mix flour, butter and salt in a food processor until mixture forms crumbs. Process with egg and 1-2 tablespoons cold water. Knead until smooth. Refrigerate covered for 10 minutes.

Roll pastry out between 2 sheets of lightly floured non-stick baking paper and place in 25cm (base), 3cm deep fluted loose-bottomed flan. Refrigerate for 30 minutes.

Heat oil in a frying pan over medium heat. Add onion and bacon. Cook 8-10 minutes or until soft. Drain on a paper towel. Microwave spinach on high for 1 minute or until wilts. Cool for 5 minutes. Squeeze out moisture. Chop.

Preheat oven to 190°C. Place a tray in the oven. Line pastry with baking paper. Cover base with rice. Bake on the hot tray for 10 minutes. Remove paper and rice. Spread over spinach, bacon and onion. Whisk eggs, cream and milk together. Pour over the filling. Sprinkle over the parmesan. Bake 30 minutes and serve with salad.

Smokey corn chowder with crispy bacon

Smokey corn chowder with crispy bacon


1 cup white onion, diced
2 tbsp butter
3 cups frozen corn
1 cup peeled red potato, diced
4 cups vegetable stock
3/4 cup milk
2 tsp salt
Freshly cracked pepper to taste
2 tsp  Smoked Paprika
¼ tsp hot sauce
2-3 shakes of Red Pepper Flakes
½ cup red bell pepper, diced
6 slices Smoked Bacon, cooked

Melt butter in a large stock pot. Add onions and sauté until soft.
Add potatoes, corn and vegetable stock and simmer with pot loosely covered for 15 minutes.
Transfer soup in batches to a blender and puree on high until smooth. Return to a cleaned out stock pot. Add milk, salt, pepper, paprika, hot sauce, and pepper flakes. Whisk until smooth.
Add red bells peppers, and cooked bacon.
Ladle out into bowls and top with some crispy bacon.

Tomato Soup

 Tomato Soup

855ml diced canned tomatoes
1 cup vegetable broth
1 tbsp tomato paste
1 tbsp olive oil
1 garlic clove, minced
1/2 tsp salt
1/4 tsp pepper
2 tbsp heavy cream
2 tbsp fresh basil, roughly chopped

In a large sauce pot combine the diced tomatoes and their juice, broth, tomato paste, olive oil, garlic, salt and pepper. Heat on a medium flame and simmer. With an immersion blender gently puree a bit. You can also do this in a counter top blender. Don't puree too much, since you want to reserve some of the chunky texture. Add the heavy cream. Heat for another minute.
Garnish with the fresh basil.

Mushroom Soup

Mushroom Soup

2 leeks, chopped
3 garlic cloves, chopped
50g butter
300g mushrooms, sliced
2 -3 sprigs fresh thyme
600ml chicken or vegetable stock
splash of cream


Sweat the leeks and garlic in the butter for 4-5 minutes or until softened.
Add the mushrooms and thyme and cook on high for 2-3 minutes.
Pour over the chicken or vegetable stock and cook for five minutes.
Blend in a food processor until smooth, add cream.

Chicken Nachos

Chicken Nachos

1 bag of tortilla chips
1 onion
3 cloves of garlic
a glug of olive oil
2 tsp of smoked tabasco
2 tsp of smoked paprika
1 tbsp of muscavado sugar
1 tbsp of tomato purée
chicken stock (300ml)
2 skinless chicken breasts
a handful of fresh coriander

to serve
a few dollops of sour cream
some salsa
bowl of guacamole
a few big handfuls of cheddar cheese
a handful of jalapeno peppers

Preheat an oven to 180ºC.

Peel and dice the onion and garlic and chuck them into a hot pan with the glug of oil. Add the smoked Tabasco, smoked paprika, muscavado sugar and tomato purée. Cook until the onion is soft and the mixture is sticky. Pour in the stock so it half covers the chicken and let it come to a boil.
reduce to a simmer and add the chicken breasts. Simmer for 20 minutes, turning the chicken over halfway through. Remove the chicken breasts and pull them into strips. Return the pulled chicken to the pan and turn the heat up a little. Reduce the sauce until the mixture is just slightly wet.
preheat an oven to 200ºC. Scatter a layer of tortilla chips onto a baking tray to warm through in the oven. Arrange them on a serving platter, plate or board and spoon over some chicken, cheese and jalapenos, then cover with another layer of chips. Repeat to use up the ingredients and finish with a big handful of cheese. Place the bowl in the oven for 5 minutes, until the cheese has melted. Top with the salsa, guacamole, sour cream and some extra jalapenos and chicken.

Citrus and Ginger baked Salmon

Citrus and Ginger baked Salmon

1 orange
2 lemons
a knob of ginger
1 side of salmon
4 cloves of garlic
2 star anise
a small handful of fresh dill
half a glass of white wine
a drizzle of olive oil

a big handful of new potatoes
2 eggs
1 tbsp of Dijon mustard
rapeseed oil (150-200ml)
3 spring onions, thinly sliced
a small handful of capers, roughly chopped
a handful of fresh parsley

Preheat the oven to 220ºC.
Slice the orange and lemons into slices, and the peeled ginger into thin rounds. Grab enough foil to generously cover the fish and use it to line a baking tray. Place the fish onto a bed of lemon slices on the foil, then scatter over the orange pieces, lemon slices, the ginger, chopped garlic cloves and the star anise. Pick a few sprigs of dill to lay on the fish too. Pour in the white wine and drizzle over a little olive oil. Season everything with salt and pepper. Wrap the foil into a tent around the salmon. Bake the salmon in the oven for 20 minutes, until just flaking. Grab a big pan of salted water and chuck in the potatoes. Heat to a boil and cook for about 15 minutes, until soft all the way through.
Separate the eggs, save the whites for another recipe and chuck the yolks into a bowl with the mustard and a pinch of salt. Whisk the yolks continuously whilst drizzling in the oil, until it thickens up slightly. chop the parsley and slice the spring onions. Drain the potatoes, then toss with the mayo, spring onion, capers and parsley. Squeeze in a little lemon juice to season if required. Remove the salmon from the oven and open up the tin foil. Serve the salmon in the foil on a big board with the potato salad.

Kale & Almond Pesto

Kale & Almond Pesto

1/2 cup almonds, lightly toasted
1 large garlic clove, smashed
about 3 cups chopped kale
1/4 cup grated Pecorino cheese
1 cup extra virgin olive oil
hefty shakes of salt and freshly ground pepper, to taste

In a food processor, pulse smashed garlic clove until chopped finely (about less than a minute). Add kale, toasted almonds and Pecorino cheese until combined, stopping to push down the kale on the sides a couple times.

With the food processor running on low, add olive oil in a steady stream until you get the consistency you want.

Add salt and pepper; taste; adjust as you like.

Pasta with Kale, Lemon and toasted Walnuts

Pasta with Kale, Lemon and toasted Walnuts500g spaghetti
2 tbsp extra-virgin olive oil
1 tbsp garlic (approx 3 large cloves), minced
1/4 tsp red pepper flakes
1 bunch kale, de-stemmed and thinly sliced
pinch of sea salt
zest of 1 lemon
2 tbsp fresh lemon juice
1/2 cup freshly grated parmesan cheese, plus more for topping
1/4 cup walnuts, toasted and then broken into small pieces

Wash, de-stem and thinly slice the kale.
Mince garlic cloves, and zest and juice the lemon.
Cook the pasta according to the package directions. Reserve 1/2 cup pasta water and then drain.

Meanwhile, when the pasta has about 5 minutes left to cook, heat the 2 tablespoons olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook, about 30 seconds to 1 minute, until tender and fragrant. Add in the sliced kale along with a pinch of sea salt, and cook, tossing and moving the kale around so that it doesn’t burn, as well as making sure that it gets coated in the olive oil and garlic mixture, until wilted and tender, about 1-2 minutes.

Remove from heat and add in the lemon zest and juice, and give it all a good toss to combine.

Add the pasta to the skillet and toss to combine. Add in some of the reserved pasta water to create a thin sauce.

Add in the 1/2 cup grated cheese and toss to combine.

Serve the pasta up into individual bowls and top each bowl of pasta with the toasted walnuts and the grated cheese.

Chicken Curry with Carrot and Ginger

Chicken Curry with Carrot and Ginger

2 tbsp vegetable oil
350g chicken breast, diced
1 tin chopped tomatoes
2 cloves garlic
6 carrots, peeled and cut in chunks
2 onions peeled and diced
1 tin chickpeas
1 piece ginger
1 tin coconut milk
1 chicken stock cube
2 tbsp mango chutney
2 tbsp curry powder
salt and pepper
coriander leaves

Put the oil into a large pot, add the onion, garlic and ginger and cook for 10 minutes over medium heat.
Add the carrot and curry powder and mix everything together.
Add the tomatoes, coconut milk and chicken stock cube and bring to a gentle simmer with the lid on the pot. After 15 minutes add the chicken and mango chutney. Cook gently for another 10 minutes with the lid off, season and serve with chopped coriander leaves.