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.
Thursday, 23 October 2014
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.
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.
Monday, 13 October 2014
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.
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.
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
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.
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.
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