Authentic Italian Chickpea Flat Bread
2.5 cups chick-pea flour (also called gram or garbanzo flour)
3.5 cups fresh cold water
1 tsp salt & black pepper, or to taste
1/4 cup extra virgin olive oil
In a large mixing bowl, pour in the flour. Add the water gradually as you whisk the flour to keep any lumps from forming. Once all the water has been added, mix until completely smooth and add salt and pepper as desired (just not too much salt and this recipe doesn’t need much).
Let the mixture stand on the counter for 3 hours or so. When ready to bake, heat the oven to 175°C. Gently skim off any froth that forms on the surface of the mixture with a slotted spoon. Prepare a large rimmed cookie sheet by pouring the olive oil onto the bottom (if you can, do not be shy or skimpy here with the olive oil, it is wonderful in this recipe).
Once the oven is hot, pour in the batter, making a layer about 0.5cm deep. Careful, this is going to move a lot when you pick it up! Bake for 30 minutes, until golden. Remove from the oven when done and let cool a little before cutting & serving.
Sunday, 11 January 2015
One Skillet Sweet Potato Burrito Bowls
One Skillet Sweet Potato Burrito Bowls
450g sweet potatoes
3 tablespoons olive oil, separated
1 cup chopped sweet bell peppers
1 cup white rice
1 can diced tomatoes
1 can black beans
1 cup frozen corn
1/2 teaspoon minced garlic
1/2 teaspoon chili powder
1 teaspoon cumin
2 cups vegetable or chicken broth (vegetable for a vegetarian meal)
2 tablespoons fresh lime juice, optional
1 1/2 cup shredded cheddar cheese
Sour cream, for topping
Optional: chopped coriander, chopped avocado or guacamole, 1 small roma tomato, chopped
Peel the sweet potatoes and chop into small pieces.
In a large skillet over medium high heat, combine two tablespoons olive oil with all of the sweet potatoes. If you don't like any amount of crunch to your sweet peppers, add them after the sweet potatoes have been cooking for about 6-8 minutes.
Saute the sweet potatoes for 8-10 minutes or until pretty tender. Add in remaining tablespoon of olive oil and the rice.
Cook, stirring constantly for 2-3 minutes at medium heat.
Add in the undrained diced tomatoes, drained & rinsed black beans, frozen corn, minced garlic, chili powder, cumin, and vegetable or chicken broth. Give everything a really good stir, bring to a boil, and then reduce the heat to a little bit above low, but not quite to medium heat.
Cover the skillet with a lid and allow to simmer for 10-15 minutes or until all the liquid is drained and the rice is cooked through.
Remove the lid and stir in the lime juice. Top with the shredded cheddar cheese and then cover the pot with the skillet for 1-2 minutes to allow the cheese to melt.
Top your burrito bowls with sour cream, a chopped tomato, chopped coriander, chopped avocado or guacamole, or any other desired toppings.
450g sweet potatoes
3 tablespoons olive oil, separated
1 cup chopped sweet bell peppers
1 cup white rice
1 can diced tomatoes
1 can black beans
1 cup frozen corn
1/2 teaspoon minced garlic
1/2 teaspoon chili powder
1 teaspoon cumin
2 cups vegetable or chicken broth (vegetable for a vegetarian meal)
2 tablespoons fresh lime juice, optional
1 1/2 cup shredded cheddar cheese
Sour cream, for topping
Optional: chopped coriander, chopped avocado or guacamole, 1 small roma tomato, chopped
Peel the sweet potatoes and chop into small pieces.
In a large skillet over medium high heat, combine two tablespoons olive oil with all of the sweet potatoes. If you don't like any amount of crunch to your sweet peppers, add them after the sweet potatoes have been cooking for about 6-8 minutes.
Saute the sweet potatoes for 8-10 minutes or until pretty tender. Add in remaining tablespoon of olive oil and the rice.
Cook, stirring constantly for 2-3 minutes at medium heat.
Add in the undrained diced tomatoes, drained & rinsed black beans, frozen corn, minced garlic, chili powder, cumin, and vegetable or chicken broth. Give everything a really good stir, bring to a boil, and then reduce the heat to a little bit above low, but not quite to medium heat.
Cover the skillet with a lid and allow to simmer for 10-15 minutes or until all the liquid is drained and the rice is cooked through.
Remove the lid and stir in the lime juice. Top with the shredded cheddar cheese and then cover the pot with the skillet for 1-2 minutes to allow the cheese to melt.
Top your burrito bowls with sour cream, a chopped tomato, chopped coriander, chopped avocado or guacamole, or any other desired toppings.
Mini Mushroom Tarts
Mini Mushroom Tarts
10 brown mushrooms
1 rectangular sheet of puff pastry
80g Philadelphia cream cheese
2 tbsp sour cream
50g asiago cheese
2 tbsp grated parmesan
2 eggs ( one beaten for the pastry and the other for the cheese)
salt
pepper
chives
2 cloves of garlic
parsley
2 tbsp olive oil
Preheat the oven to 190°C
Cut the pastry sheet in four rectangles; brush each of them with the beaten egg; fold the edges (1cm) and brush them with beaten egg. Use a knife to cut through the folded edges and corners. Prick the inside of the tarts shells with a fork and bake them about 10 minutes until golden brown. Remove from the oven and let cool slightly. In case the pastry puffed too much inside the shells press it down before it become cold
Turn down the oven to 175°.
In a bowl, beat together the cream cheese, sour cream, egg and grated parmesan. Season with salt and pepper.
Heat the olive oil with the garlic ( remove the garlic after the oil gets flavored) in a non stick pan and slightly fry the mushrooms. Add the chopped parsley and remove from the flame.
Pour the cheese mixture in each tart shell, add the mushrooms, some grated asiago, fresh ground pepper and bake for 15 minutes.
10 brown mushrooms
1 rectangular sheet of puff pastry
80g Philadelphia cream cheese
2 tbsp sour cream
50g asiago cheese
2 tbsp grated parmesan
2 eggs ( one beaten for the pastry and the other for the cheese)
salt
pepper
chives
2 cloves of garlic
parsley
2 tbsp olive oil
Preheat the oven to 190°C
Cut the pastry sheet in four rectangles; brush each of them with the beaten egg; fold the edges (1cm) and brush them with beaten egg. Use a knife to cut through the folded edges and corners. Prick the inside of the tarts shells with a fork and bake them about 10 minutes until golden brown. Remove from the oven and let cool slightly. In case the pastry puffed too much inside the shells press it down before it become cold
Turn down the oven to 175°.
In a bowl, beat together the cream cheese, sour cream, egg and grated parmesan. Season with salt and pepper.
Heat the olive oil with the garlic ( remove the garlic after the oil gets flavored) in a non stick pan and slightly fry the mushrooms. Add the chopped parsley and remove from the flame.
Pour the cheese mixture in each tart shell, add the mushrooms, some grated asiago, fresh ground pepper and bake for 15 minutes.
Chunky, Tomato-y Butternut Squash Soup
Chunky, Tomato-y Butternut Squash Soup
1 medium to large butternut squash
1 medium yellow onion, diced
1/2 medium green bell pepper, diced
2 tablespoons olive oil
2 cloves garlic, minced
1 cup water or broth
2 cans diced tomatoes
1 tablespoon dried parsley
1 teaspoon onion powder or granulated onion
1 teaspoon dried basil
1 teaspoon dried oregano
1 cup corn kernels
1/2 teaspoon salt – or to taste
Peel squash with a vegetable peeler and cut into cubes.
In a large soup pot, saute diced onion, diced pepper, and squash in approximately 2 tablespoons olive oil over medium-high heat until onions begin to appear translucent.
Add garlic and saute for one minute, stirring constantly.
Add water or broth and tomatoes. Bring to boil.
Stir in seasonings and corn and reduce heat to simmer. Cook until squash is soft.
Add salt to taste.
1 medium to large butternut squash
1 medium yellow onion, diced
1/2 medium green bell pepper, diced
2 tablespoons olive oil
2 cloves garlic, minced
1 cup water or broth
2 cans diced tomatoes
1 tablespoon dried parsley
1 teaspoon onion powder or granulated onion
1 teaspoon dried basil
1 teaspoon dried oregano
1 cup corn kernels
1/2 teaspoon salt – or to taste
Peel squash with a vegetable peeler and cut into cubes.
In a large soup pot, saute diced onion, diced pepper, and squash in approximately 2 tablespoons olive oil over medium-high heat until onions begin to appear translucent.
Add garlic and saute for one minute, stirring constantly.
Add water or broth and tomatoes. Bring to boil.
Stir in seasonings and corn and reduce heat to simmer. Cook until squash is soft.
Add salt to taste.
Sweet Potato, Kale and Quinoa Fritters
Sweet Potato, Kale and Quinoa Fritters
(Makes 18-20 5cm mini patties)
1 large or 2 medium sweet potatoes steamed and pureed. Makes about 3 cups
2 cups cooked Quinoa Approximately 1 cup of uncooked quinoa yields 2.25 cups when cooked.
2 cups kale finely chopped
2 eggs
½ cup breadcrumbs
3 teaspoons cornstarch
1 teaspoon grated ginger
1 good pinch paprika or smoked paprika
1 teaspoon freshly ground black pepper
1 teaspoon salt
4-6 tablespoons grape seed oil, peanut oil, or coconut oil to pan fry them.
Devein the Kale, make it into a tight roll and chop chiffonade style.
In a medium size bowl, place all ingredients and mix well.
In a medium size pan heat up about 4-6 tablespoons of grape seed oil, peanut oil or coconut oil.
With a small Ice cream scooper scoop about 6 patties into the pan and slightly flatten the tops.
Cook for about 3-4 minutes on each side or until golden brown.
Cool them on a rack.
Serve warm or at room temperature.
(Makes 18-20 5cm mini patties)
1 large or 2 medium sweet potatoes steamed and pureed. Makes about 3 cups
2 cups cooked Quinoa Approximately 1 cup of uncooked quinoa yields 2.25 cups when cooked.
2 cups kale finely chopped
2 eggs
½ cup breadcrumbs
3 teaspoons cornstarch
1 teaspoon grated ginger
1 good pinch paprika or smoked paprika
1 teaspoon freshly ground black pepper
1 teaspoon salt
4-6 tablespoons grape seed oil, peanut oil, or coconut oil to pan fry them.
Devein the Kale, make it into a tight roll and chop chiffonade style.
In a medium size bowl, place all ingredients and mix well.
In a medium size pan heat up about 4-6 tablespoons of grape seed oil, peanut oil or coconut oil.
With a small Ice cream scooper scoop about 6 patties into the pan and slightly flatten the tops.
Cook for about 3-4 minutes on each side or until golden brown.
Cool them on a rack.
Serve warm or at room temperature.
Pomegranate, Kale, and Wild Rice Salad with Walnuts and Feta
Pomegranate, Kale, and Wild Rice Salad with Walnuts and Feta
1 cup pomegranate seeds
2 cups chopped baby kale
2 cups cooked wild rice
¼ cup toasted walnuts
¼ cup feta cheese
For the dressing
½ cup minced onion or shallot
2 tablespoons olive oil
2 tablespoons water
2 tablespoons honey
½ tablespoon apple cider vinegar
½ teaspoon salt
1 squeeze lemon or orange juice
Prep the salad ingredients (chop, rinse, toast, etc). Chill the ingredients in the fridge while you're making the dressing if you want a cold salad.
Mince the shallot or onion and saute in ½ tablespoons olive oil to reduce the bite. When soft and fragrant, remove from heat and transfer to a food processor. (If you want a stronger flavor for your dressing, skip the sauteing altogether. The shallot in particular works well for this.)
Pulse the onions or shallot with the remaining olive oil, water, honey, apple cider vinegar, salt, and orange juice until smooth and creamy. Taste and adjust. Add additional olive oil or water to keep the mixture moving through the food processor.
Toss the salad ingredients together with the dressing just before serving.
1 cup pomegranate seeds
2 cups chopped baby kale
2 cups cooked wild rice
¼ cup toasted walnuts
¼ cup feta cheese
For the dressing
½ cup minced onion or shallot
2 tablespoons olive oil
2 tablespoons water
2 tablespoons honey
½ tablespoon apple cider vinegar
½ teaspoon salt
1 squeeze lemon or orange juice
Prep the salad ingredients (chop, rinse, toast, etc). Chill the ingredients in the fridge while you're making the dressing if you want a cold salad.
Mince the shallot or onion and saute in ½ tablespoons olive oil to reduce the bite. When soft and fragrant, remove from heat and transfer to a food processor. (If you want a stronger flavor for your dressing, skip the sauteing altogether. The shallot in particular works well for this.)
Pulse the onions or shallot with the remaining olive oil, water, honey, apple cider vinegar, salt, and orange juice until smooth and creamy. Taste and adjust. Add additional olive oil or water to keep the mixture moving through the food processor.
Toss the salad ingredients together with the dressing just before serving.
Vietnamese Chicken Meatballs
Vietnamese Chicken Meatballs
400g ground chicken
3 tbsp fish sauce
1/2 small onion, minced
2 cloves garlic, finely chopped
1 stalk lemongrass, tender white inside part only, minced
3-4 tbsp chopped coriander
1 tbsp chopped mint
1 1/2 tsp cornstarch
1/2 tsp salt
few grinds of fresh black pepper
granulated sugar for rolling the meatballs, about 1/4 cup
Mix the chicken with rest of the ingredients except for the sugar in a large bowl. Mix together thoroughly but gently because if you overwork the meat, your meatballs will be tough.
Using slightly damp hands, roll the mixture into golf ball sized meatballs, put on a plate and let them sit in the fridge for half an hour or so.
Preheat the oven to 200°C. Take the meatballs out of the fridge and line a baking sheet with parchment paper. Roll each meatball lightly in the sugar and place on the parchment.
Bake the meatballs in the centre of the oven for 15 minutes, giving the pan a shake a few times to make sure you get even browning.
You can do anything with these little meatballs. They would be great as lettuce wraps (like the original recipe), in a Thai inspired sub, on rice, you could dip them in sweet chili sauce, they would even be great in soup.
400g ground chicken
3 tbsp fish sauce
1/2 small onion, minced
2 cloves garlic, finely chopped
1 stalk lemongrass, tender white inside part only, minced
3-4 tbsp chopped coriander
1 tbsp chopped mint
1 1/2 tsp cornstarch
1/2 tsp salt
few grinds of fresh black pepper
granulated sugar for rolling the meatballs, about 1/4 cup
Mix the chicken with rest of the ingredients except for the sugar in a large bowl. Mix together thoroughly but gently because if you overwork the meat, your meatballs will be tough.
Using slightly damp hands, roll the mixture into golf ball sized meatballs, put on a plate and let them sit in the fridge for half an hour or so.
Preheat the oven to 200°C. Take the meatballs out of the fridge and line a baking sheet with parchment paper. Roll each meatball lightly in the sugar and place on the parchment.
Bake the meatballs in the centre of the oven for 15 minutes, giving the pan a shake a few times to make sure you get even browning.
You can do anything with these little meatballs. They would be great as lettuce wraps (like the original recipe), in a Thai inspired sub, on rice, you could dip them in sweet chili sauce, they would even be great in soup.
Hackbraten
Hackbraten
500 g gemischtes Hackfleisch
1 altbackenes Brötchen
1 Ei
1 Zwiebel
1/2 Bund Petersilie
1/2 TL Paprika edelsüß
1 TL mittelscharfen Senf
1/2 TL Thymian getrocknet
Salz und Pfeffer
1 EL Öl zum Anbraten
400 ml Fleischbrühe oder Wasser
3 - 4 EL Tomatenmark
1 Becher süße Sahne
2 TL Stärke oder Mehl
schwarzer Pfeffer
Zuerst die Brötchen in Wasser einweichen. Währenddessen die Zwiebel schälen und in feine Würfel schneiden. Die Petersilie waschen und ebenfalls fein schneiden.
Das Hackfleisch in eine große Schüssel geben. Das eingeweichte Brötchen gut ausdrücken und zusammen mit den Gewürzen, dem Ei und der Petersilie mit den Händen zu einem geschmeidigen Fleischteig für den Hackbraten vermischen.
Den Hackbraten zu einem Art Brotlaib formen. In einem genügend großen Topf Fett erhitzen.
Den Hackbraten in den Topf geben und ringsum kräftig anbraten bis der Hackbraten etwas Farbe angenommen hat.
Mit der Fleischbrühe oder Wasser ablöschen. Salzen oder einen Brühwürfel zugeben.
Für die Soße etwas Tomatenmark und Senf in den Topf mit dem Hackbraten einrühren. Deckel drauf und den Hackbraten etwa eine Stunde langsam kochen lassen. Nachdem der Braten durch gegart ist, den Hackbraten heraus nehmen und warm halten.
Die Sahne mit Stärke oder Mehl mischen und die Soße damit abbinden. Hierzu einfach die angerührte Sahne in den Soßentopf geben und die Soße einmal kräftig aufkochen lassen, bis die Stärke abbindet. Noch einmal einige Minuten köcheln lassen und währenddessen die Soße zum Hackbraten mit Salz und Pfeffer nachwürzen.
500 g gemischtes Hackfleisch
1 altbackenes Brötchen
1 Ei
1 Zwiebel
1/2 Bund Petersilie
1/2 TL Paprika edelsüß
1 TL mittelscharfen Senf
1/2 TL Thymian getrocknet
Salz und Pfeffer
1 EL Öl zum Anbraten
400 ml Fleischbrühe oder Wasser
3 - 4 EL Tomatenmark
1 Becher süße Sahne
2 TL Stärke oder Mehl
schwarzer Pfeffer
Zuerst die Brötchen in Wasser einweichen. Währenddessen die Zwiebel schälen und in feine Würfel schneiden. Die Petersilie waschen und ebenfalls fein schneiden.
Das Hackfleisch in eine große Schüssel geben. Das eingeweichte Brötchen gut ausdrücken und zusammen mit den Gewürzen, dem Ei und der Petersilie mit den Händen zu einem geschmeidigen Fleischteig für den Hackbraten vermischen.
Den Hackbraten zu einem Art Brotlaib formen. In einem genügend großen Topf Fett erhitzen.
Den Hackbraten in den Topf geben und ringsum kräftig anbraten bis der Hackbraten etwas Farbe angenommen hat.
Mit der Fleischbrühe oder Wasser ablöschen. Salzen oder einen Brühwürfel zugeben.
Für die Soße etwas Tomatenmark und Senf in den Topf mit dem Hackbraten einrühren. Deckel drauf und den Hackbraten etwa eine Stunde langsam kochen lassen. Nachdem der Braten durch gegart ist, den Hackbraten heraus nehmen und warm halten.
Die Sahne mit Stärke oder Mehl mischen und die Soße damit abbinden. Hierzu einfach die angerührte Sahne in den Soßentopf geben und die Soße einmal kräftig aufkochen lassen, bis die Stärke abbindet. Noch einmal einige Minuten köcheln lassen und währenddessen die Soße zum Hackbraten mit Salz und Pfeffer nachwürzen.
Banana Nutella Bread
Banana Nutella Bread
2 cups plain flour, plus more for dusting pan
¼ cup slivered almonds
10 tablespoons sugar
½ cup + ⅛ cup Nutella (heated for about 30 seconds in the microwave to make it more spreadable)
1 teaspoon baking soda
½ teaspoon salt
3 very ripe, soft, darkly-speckled bananas, mashed (about 1½ cups)
¼ cup plain yogurt
2 large eggs, beaten lightly
85g unsalted butter, melted and cooled
1 teaspoon vanilla extract
Preheat oven to 175º C. Grease a loaf pan and dust with flour, tapping out the excess.
Whisk all the dry ingredients together in a large bowl and set aside.
Mix the mashed bananas, yogurt, eggs, butter and vanilla with a wooden spoon in another bowl. Lightly fold the wet mixture into the dry mixture with a rubber spatula until just combined and the batter looks thick and chunky. Stir in the almonds.
Measure out the Nutella in a small bowl and heat in the microwave for 30-35 seconds, just until it's softened and stir together until it's the texture of frosting. Stir the Nutella into the batter being careful not to completely incorporate the two together. You want a swirled pattern here.
Transfer batter into the greased and dusted loaf pan.
Bake until the loaf is golden brown and a toothpick inserted in the center comes out clean. It will take 25-30 minutes if you use mini loaf pans or 50-55 minutes for a regular one. Cool in the pan for five minutes then transfer to a wire rack.
2 cups plain flour, plus more for dusting pan
¼ cup slivered almonds
10 tablespoons sugar
½ cup + ⅛ cup Nutella (heated for about 30 seconds in the microwave to make it more spreadable)
1 teaspoon baking soda
½ teaspoon salt
3 very ripe, soft, darkly-speckled bananas, mashed (about 1½ cups)
¼ cup plain yogurt
2 large eggs, beaten lightly
85g unsalted butter, melted and cooled
1 teaspoon vanilla extract
Whisk all the dry ingredients together in a large bowl and set aside.
Mix the mashed bananas, yogurt, eggs, butter and vanilla with a wooden spoon in another bowl. Lightly fold the wet mixture into the dry mixture with a rubber spatula until just combined and the batter looks thick and chunky. Stir in the almonds.
Measure out the Nutella in a small bowl and heat in the microwave for 30-35 seconds, just until it's softened and stir together until it's the texture of frosting. Stir the Nutella into the batter being careful not to completely incorporate the two together. You want a swirled pattern here.
Transfer batter into the greased and dusted loaf pan.
Bake until the loaf is golden brown and a toothpick inserted in the center comes out clean. It will take 25-30 minutes if you use mini loaf pans or 50-55 minutes for a regular one. Cool in the pan for five minutes then transfer to a wire rack.
Pumpkin and Chorizo Soup
Pumpkin and Chorizo Soup
1 teaspoon olive oil
1/2 onions (chopped)
2 cloves garlic (chopped)
2 chorizo sausage (casings removed)
3 cups chicken broth or chicken stock
2 cups pumpkin puree
1 potato (peeled and cut into 1 cm cubes)
1 tablespoon oregano
1 teaspoon cumin (ground)
1/4 cup cream
1 tablespoon coriander per bowl (chopped)
Directions:
1. Heat the oil in a pan.
2. Add the onions and saute until tender.
3. Add the garlic and saute until fragrant.
4. Add the chorizo and brown.
5. Add the chicken stock, pumpkin puree. potato, oregano, and cumin and bring to a boil.
6. Reduce the heat and simmer until the potato is tender, about 45 minutes.
7. Remove from the heat and let cool for 10 minutes.
8. Stir in the cream.
9. Pour some soup into a bowl and top with the cilantro.
1 teaspoon olive oil
1/2 onions (chopped)
2 cloves garlic (chopped)
2 chorizo sausage (casings removed)
3 cups chicken broth or chicken stock
2 cups pumpkin puree
1 potato (peeled and cut into 1 cm cubes)
1 tablespoon oregano
1 teaspoon cumin (ground)
1/4 cup cream
1 tablespoon coriander per bowl (chopped)
Directions:
1. Heat the oil in a pan.
2. Add the onions and saute until tender.
3. Add the garlic and saute until fragrant.
4. Add the chorizo and brown.
5. Add the chicken stock, pumpkin puree. potato, oregano, and cumin and bring to a boil.
6. Reduce the heat and simmer until the potato is tender, about 45 minutes.
7. Remove from the heat and let cool for 10 minutes.
8. Stir in the cream.
9. Pour some soup into a bowl and top with the cilantro.
Sesame Brown Rice Salad with Shredded Chicken and Peanuts
Sesame Brown Rice Salad with Shredded Chicken and Peanuts
1 cup
long-grain brown rice
2 cups
shredded cooked chicken breast
1/2 cup
shredded carrot
1/3 cup
sliced green onions
1/4 cup
dry-roasted peanuts, divided
1 tablespoon
chopped fresh coriander
1/2 teaspoon
salt
2 tablespoons
fresh lime juice
4 teaspoons
canola oil
1 teaspoon
dark sesame oil
2
garlic cloves, minced
Cook
rice according to package directions. Transfer
rice to a large bowl; fluff with a fork. Cool. Add chicken, carrot,
onions, 2 tablespoons peanuts, 2 teaspoons coriander, and salt to rice;
toss to combine.
Combine juice and remaining ingredients in a small bowl. Drizzle oil mixture over rice mixture; toss to combine. Place 1 1/2 cups salad on each of 4 plates. Sprinkle each serving with 1 1/2 teaspoons remaining peanuts and 1/4 teaspoon remaining coriander.
Combine juice and remaining ingredients in a small bowl. Drizzle oil mixture over rice mixture; toss to combine. Place 1 1/2 cups salad on each of 4 plates. Sprinkle each serving with 1 1/2 teaspoons remaining peanuts and 1/4 teaspoon remaining coriander.
Saturday, 29 November 2014
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).
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).
Thursday, 23 October 2014
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.
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.
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.
Thursday, 18 September 2014
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
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.
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