• All
  • Quick And Easy
  • Default
  • Title
  • Date
  • Random
load more hold SHIFT key to load all load all

Easy Anzac Balls!

Sunset-chaser-2


If you love Anzac cookies you will love these, they taste very similar only a little sweeter!

 

The mixture is quite crumbly, simply press firmly to form into balls.

 

 

You will need:

 

1 Cup desiccated coconut

 

1 Cup Rolled oats

 

1 1/2 cups dates

 

2 tbs Coconut oil

 

1/2 Cup rice malt syrup.

 

 

 

Let's put them together:

 

Pop all the ingredients into a food processor or Thermomix and blend until a fine mixture forms.

 

Roll the mixture into approx 1 inch balls.

 

Pop in the fridge to firm a little before eating.

 

Makes 16

 

 

 

Tip: You can also toast the oats first in the oven with some cinnamon for a different crunchier flavour!

 

Continue reading

How To Make The Perfect Cheese Toastie!

Sunset-chaser-1

 

Is there anything better the perfect Cheese toastie? Personally I never buy a toastie when I am out and about as they just don't compare to what I can do at home.

You can use the cheeses you like, I find a soft or spreadable cheese a long with a tasty or mozzarella work well, if you like a stronger tasting cheese by all means use it.

I find that the secret is in the amount of butter you use, if you use to much you will have a soggy outside if you don't have enough you won't have that nice brown crunch on the outside.

 

Ingredients

Butter enough to spread to pieces of bread.

50 grams of Good quality Tasty cheese.

1 teaspoon of Bulla Crème Fraiche

2 good pinch's of pepper

1 pinch of salt

 

Method

Preheat a non stick frying pan on high.

Spread 2 pieces of white bread, you can use whatever bread you like. Make sure the butter is spread out evenly, not to thick and to the corners.

Turn bread over and spread the crème Fraiche on one piece.

Place one piece of buttered bread down on the hot pan then ad the slices of tasty cheese on it.

Add the salt and pepper.

Top with the other piece of bread making sure that the butter side is facing up.

Cook for 3- 4 minutes each side until you can see golden brown in colour and the cheese melting.

Take out and slice in half.

Enjoy!

Add a slice of ham or any other filling to change it up.

 

Continue reading

How To Make The Perfect Hot Chocolate!

Sunset-chaser

 

With Winter well and truly here in Melbourne there is nothing better then cuddling up on the couch with a homemade hot chocolate. There are lots of different ways to make a great hot chocolate but this is the best way I have found.

 

Ingredients

500ml Full cream milk

80gm 70% cocoa chocolate, finely grated

40gm milk chocolate, finely grated

85ml cream

Pinch of salt

Pinch of cinnamon

Pinch of nutmeg

 

Method

Warm half the milk in a saucepan on medium heat and stir in the chocolate, stir until melted.

Whisk in the remaining milk and cream and stir well while it continues to heat.

Add the salt, nutmeg and cinnamon to the saucepan and whisk well, heat without it bringing to the boil.

Before pouring whisk quickly so that the milk froths up a little.

Pour into 2 mugs and enjoy!

 

Continue reading

Gluten Free Chicken Curry Mini Rissole Bites!

Sunset-chaser-12

These Chicken bites are really easy to make and we have used them as a main meal, lunch box snacks and also in a pasta sauce as a substitute for meat balls. They are also great for party finger food.

 

Ingredients

250 grams chicken mince

1 cup drained and rinsed chick peas.

2/3 cup of rice crumbs < we use Casalare premium gluten free.

1/2 onion

1 carrot

Good pinch of salt and pepper

1 tablespoon curry powder

Oil for frying

 

Method

Add the onion and carrot to the a food processor and blitz well.

Add the chicken mince, chock peas, salt, pepper and curry powder and mix again.

Add rice crumbs and combine well.

Add chicken mince to a large bowl and add the onion mix to the bowl.

Add rice crumbs and combine well.

Roll into approx one inch balls,

Heat a large frying pan on high and add a little oil to cover pan.

Let cook until golden and crispy then turn over and cook on high for a further minute. Reduce heat to low and let them cook through.

Once cooked let rest on paper towel to remove any excess oil.

Enjoy!

Tip: You can add whatever spices you like to these!

 

Continue reading

Apricot and Macadamia Balls!

Sunset-chaser-11

These are delicious as a treat and they freeze really well for lunch box snacks!

Ingredients

2 cups dried apricots

2 1/2 cups desiccated coconut

3/4 tin sweetened condensed milk

1 1/4 cups blitzed macadamia nuts

1 teaspoon melted coconut oil

Coconut to roll

Directions

  1. Blitz the macadamia nuts first on their own, then add to a bowl.
  2. then add the appricots and blitz well.
  3. Add condensed milk, coconut oil and coconut and mix through well.
  4. Chill for 30 minutes in the fridge (the mixture will be sticky).
  5. Roll into 1 inch balls and roll in coconut.
  6. Cover and refrigerate for 2 hours.
  7. Enjoy!

 

Continue reading

Chocolate Mug Cake - ready in 3 minutes!

Sunset-chaser-9

If you are anything like me, once the kids are in bed and I am settling in for some me time in front of the TV, I start to crave something sweet and this chocolate Mug Cake does the trick. I love this dessert as I don't have to make a whole cake and eat a whole cake and its ready in 3 minutes < genius!

 You will need:

 Cake

  • 3 tablespoons self raising flour
  • 2 tablespoons sugar
  • 2 tablespoons cocoa
  • 1 egg
  • 2 tablespoons milk
  • 2 tablespoons oil

Icing

  • 4 Squares of Cooking milk chocolate
  • Dash of coconut oil < optional

Method

  1. Add dry ingredients to a large mug, and mix well.
  2. Add the egg and mix thoroughly.
  3. Pour in the milk and oil and mix well.
  4. Put your mug in the microwave and cook for 2 minutes on high, check your cake you may need another minute depending on your microwave, be careful not to overcook it or you will have a dry cake.
  5. The cake will rise over the top of the mug, this is normal.
  6. While the cake is cooking, work on your icing, add the chocolate into a microwavable bowl with a dash of oil, microwave on high for 20 - 35 seconds.
  7. Once cake is cooked pour chocolate over the top.
  8. You can flip the cake out into a bowl and eat with ice cream or cream or eat straight out of the mug.

Tip: Add a drop of peppermint oil or orange essence to change up the flavour :)

You can also use bottled caramel sauce for a quick alterntative!

 

Continue reading

Easy Roasted Pumpkin & Pine Nut Risotto!

Easy Roasted Pumpkin & Pine Nut Risotto!

Who doesn't love a good Risotto? This is our no fail recipe that is bound to please even the fussiest eater, give it a go as an easy mid week meal!

 

Ingredients:

 1/2 a butternut pumpkin

2 cups of rice,

1 cup of peas

750g of pine nuts,

1 1/2 cups of water & Parmesan to taste.

 

Method:

  • Roast diced pumpkin for 30 minutes at 180.
  • In the meantime boil 2 cups of rice and peas.
  • Roast pine nuts in a seperate tray for 10 minutes before the pumpkin is done.
  • Once pumpkin has cooled, combine the pumpkin and water into a blender.
  • Drain rice and peas. A
  • Add together to form the risotto.
  • Sprinkle pine nuts and Parmesan on top to taste.
  • Enjoy!

 

Continue reading

Zucchini and bacon slice

Zucchini and bacon slice

This Slice is super easy to make and great for school lunches,  It can be frozen to use at a later date. You can add whatever veggies you have in the fridge too!

Ingredients:

4 rashes of bacon,

2 grated zucchini

2 grated carrots

6 eggs

1/2 cup of milk

1 cup of cheese

1 teaspoon of mustard

1/2 cup of shallots

 

Method:

  • Fry shallots, and bacon in one pan.
  • Combine the zucchini, carrot, cheese, eggs, milk and mustard together in one bowl.
  • Once bacon & shallots has cooled mix through the rest of the ingredients.
  • Place in a oven proof dish and cook on 180 for 35 minutes
  • Slice and serve with a salad!

Serves 8 - 12

Continue reading

No Rice Fried Rice!

No Rice Fried Rice!

After Christmas we are back on the low carb wagon way of eating. Hubby and I did quite well on it in 2016 losing about 15kgs each, this no rice fried rice is one of the dishes we almost live off when eating low carb, its delicious!

 

INGREDIENTS

1 full cauliflower with the florets broken off ready.

150 grams of ham

1/2 a zucchini

1 onion

2 eggs

1/2  a  red capsicum

1 cup of mixed peas and corn

1 tablespoon of fish sauce

2 tables spoons of soy sauce

1 tablespoon of coconut oil, you can use sesame or olive oil to.

 

METHOD:

Place cauliflower into a blender or Thermomix, blitz in pulses until is rice texture.

Chop up all other ingredients finely.

Add onion and ham to wok or frying pan on medium heat, brown  for 2 mins and then scoop out and put to the side.

Place zucchini, capsicum and corn and peas into wok and cook for 1-2 mins.

Add the blitzed cauliflower to the wok stirring through.

Add the fish and soy sauce and stir through.

Add the onion and ham back to the wok.

While the mixture is cooking, place 2 eggs in a microwave bowl, whisk well then cook on high for 1 min 20 sec, once cooked remove and cut up then add to the mixture. Stir through gently.

Then that’s it, simply serve up and enjoy!

Serves 4

 

Continue reading

$10.00 Chorizo & Sweet Potato Pasta!

$10.00 Chorizo & Sweet Potato Pasta!

This is SOOOOO easy.

This is a great dish you can prepare in advance and just toss the spinach through before serving.

I would say this serves about 4-5 people, and as this can be served hot OR cold its a great dish to take to a barbecue thats just something a little different from your average salad or coleslaw.

Ingredients

3 cups of penne pasta (or any pasta is fine)

2 chorizo sliced and browned gently in a fry pan

1 medium cubed sweet potato (roasted)

70g of butter

1/2 teaspoon of dried sage

2 cups of spinach

Once your pasta is cooked al dente, drain and set aside.  To stop it sticking, add a small teaspoon of butter and stir through.  In the frying pan you used to brown your chorizo, add the 70g of butter and 1/2 teaspoon of dried sage and cook on high until bubbling.  Add the cooked pasta, the roasted sweet potato, chorizo to the butter sauce.  Stir until all the ingredients are covered.

Just before serving, toss the spinach leaves through so you have that lovely fresh bite.  season with a little pepper.

This Recipe was created by Jess Steel from Jess Steel Diaries.

Enjoy!

Continue reading

Easy Corn & Zucchini Fritters!

Easy Corn & Zucchini Fritters!

These easy Corn and zucchini fritters are a great alternative to taking sandwhichs to work or school. The best thing about them is you really can add anything you like to them, provided the mixture is not to moist they always work well.

Ingredients

2 zucchini (grated)

100g of tasty cheese (grated)

1 can of corn kernels (drained)

1 small onion or shallots  (finely diced)

A good handful of roughly chopped coriander

3 eggs

1 cup of bread crumbs

Salt and Pepper

Method

The thermomix version, is to pretty much put all of these ingredients (barr corn and eggs) into the bowl and turbo for 4 seconds. Then add the corn kernels and eggs, and mix together.  Fry on low in some good quality olive oil and allow to cool on some paper towel.

The non- thermie version is to grate (or blend) all of the ingredients bar corn and eggs and once all mixed together throw the rest of the ingredients in and fry in some good quality olive oil.

Squeeze some of the water out of the zucchini – to do this, pop it into a clean tea towel and squeeze the excess water out over the sink.

I served these for breakfast with some crispy bacon OR when all the males are asleep you can sneak off and have the last two for lunch with a smidge of sweet chill, just a smidge.

This recipe makes about 10.

Enjoy!

Continue reading

Simple Beetroot Salad!

Simple Beetroot Salad!

Before Christmas I went looking for a few different salad recipes, we normally do the standard Greek salad and rice salad at holiday events but I really wanted to try something different, I came across this beetroot salad and it was a real hit on Christmas day so thought we would share it.

Ingredients

1 Large tin of Beetroot, not sliced you want it in ball form so it can be diced easily.

1 Cup Walnuts roughly crushed

200 grams crushed Fetta

3 Eggs boiled and sliced in half

Your favourite herbs

1/2 Lemon juice

1 Tablespoon Good quality Olive Oil

 

Method

Dice beetroot into cubes and place on a serving plate.

Sprinkle crushed fetta over the top.

Add the walnuts across the salad evenly.

Place the boiled eggs across the salad scattered.

Add the Lemon juice and olive oil to a cup and then sprinkle  over the salad, it doesn't need to drench the salad just enhance the flavour.

Top with your favourite herbs.

Serves 6 as a side or 2 s a meal.

 

Continue reading

Easy Fettuccine Carbonara!

Easy Fettuccine Carbonara!

This is our go to meal when we want something tasty but quick and easy to make. It is so much  better then store bought and even better than some restaurants I have tried. You can also add herbs and different cheeses if you like as well.

 

Ingredients

3 Rashers bacon

1 cup diced Mushrooms

1 small onion

2 cloves garlic

375g fettuccine

30g Parmesan cheese

1/2 cup (125ml) light cream

1 egg

 

Method

Fry bacon, onion, mushrooms and garlic in a frying pan. 

Cook pasta according to directions.

Combine egg and cream in a mixing bowl and add to the bacon mix and simmer for 2 minutes on low heat.

Add bacon mix to pasta and stir through until all pasta is coated well.

Add a good dash of pepper and salt.

Top with grated cheese and serve yum!

Continue reading

Spicy Dahl with Roast Pumpkin

Spicy Dahl with Roast Pumpkin

I held a dinner party last night (to some italians and greeks no less!) and I cooked up an indian feast, the Dahl was just the starter, but let me assure you – you could easily have this for dinner and not want for more.  You could also serve this as a side to some meat.  It tastes as good as it looks, I assure you!

This is most defiantly not a hot dish, its got full flavour and spice – but no real heat, so absolutely ok to give the kids.

You can also prepare this in advance and just heat up before serving, this is great for when you are doing a three course meal.

 

Ingredients

500g of pumpkin (sliced and roasted in olive oil, salt, balsamic and dried coriander)

2 x cans of lentils (drained)

1 small onion

1/2 teaspoon of curry powder

1 & 1/2 teaspoons of garam masala

1 x 400g tin of crushed tomatoes

2 teaspoons of crushed garlic

2 teaspoons of crushed ginger

1 cup of natural yoghurt

1/2 cup of fresh coriander leaves

1 brown onion (finely diced)

 

Method

In a pan, brown your onion in olive oil.  Once brown, add the rest of the ingredients except for the yoghurt, pumpkin and coriander.  Cook on low for an hour.  You really want those lentils to cook and take on the flavours.

Place the lentils in a dish, then add the pumpkin, coriander and yoghurt on top.

If you want to be real fancy, then sprinkle some sesame seeds over the whole dish.

Enjoy!

 

Continue reading

4 Ingredient Banana Cupcakes!

4 Ingredient Banana Cupcakes!

These 4 Ingredient cupcakes are really quick and easy to make and perfect for afternoon and morning tea. This is a recipe that is really easy for the kids to make as well!

Ingredients

  • 3 Ripe bananas mashed
  • 3/4 cup brown sugar
  • 2 eggs
  • 3 cups Self raising flour

Method

Preheat the oven to 180 degrees.

Beat the eggs and sugar together.

Add the mashed banana and mix well.

Stir in the flour until combined well.

Line a muffin tray with 12 cupcake cases.

Cook for approx. 35 minutes until the tops are golden.

Slice and enjoy!

Continue reading

Christmas Rum balls!

Christmas Rum balls!

Do you have any Christmas traditions at your house? One of ours is to make these glazed Cherry Rum balls. We make them normally around the 23rd of December, then we go and look at the Christmas lights and once home we have 1 or 2 or 3 of these with a cup of tea! What a way to end a night hey?

 

Ingredients

1 Packet Arrowroot Biscuits

395 grams condensed milk

1/2 cup glazed cherries

1/4 cup Cadbury Cocoa

1 tablespoon Rum

1 Cup coconut

Coconut for rolling

1 drop green food dye

1 drop red food dye

 

Method

Pop the cherries in a bowl with the rum and set aside.

Pop the arrowroot biscuits and coconut into a food processor and blitz well.

Add the cocoa and the cherries and run and blitz

add the condensed mil and combine until well mixed.

Add coconut and red dye to a zip lock bag and shake, repeat with the green dye in another bag.

Roll the mixture into approx 1 and 1/2 inch balls.

Mix the red and green coconut together and roll balls in them.

Makes approx 30 balls.

Tip: You don't have to colour the coconut this is something we just do because it is Christmas. if you want them to be more vibrant in colour add more red and green dye. You can also add more run if you like!

Continue reading

Baileys & Tim Tam Ice cream Slice

Baileys & Tim Tam Ice cream Slice

Ok so this dessert is pretty naughty but since it's the silly season we think the calories can be excused ha! < I have heard if you eat it with your eyes closed that the calories don't go to your hips lol

This dessert is absolute adult indulgence, not only is it delicious but you don't have to share it with the kids due to alcohol in it < win win!

 

Ingredients

1 Litre good quality vanilla ice cream.

1 packet of Tim Tams crushed

250 mils of Baileys

1/2 Block Cadbury Chocolate melted.

 

Method

Line a 30cm tray with baking paper.

Let the ice cream sit out of the freezer until just starting to melt, then pop it into a large mixing bowl.

Add the Baileys and mix with a mix master until just combined, it's important that the ice cream is soft not fully melted.

Add the Tim Tams and stir through, you want it to be quite rustic.

Add the melted chocolate and stir through, you want it to be streaky through the ice cream so you get full on flavour hits, you don't want the ice cream to turn to chocolate, you want chocolate pieces through it. make sure the chocolate is not hot when you pour it in.

Pop mixture onto the tray and press firmly so that each corner is filled and it is levelled.

add another piece of baking paper onto the top and press down, so that it doesn't get icicles on it.

Pop in the freezer and let set for approx 6 hours.

Slice and enjoy!

pour more Bailey's over it if you wish.

Serves 12

Continue reading

Easy Omelette Muffins

Easy Omelette Muffins

I love these omelette muffins! They’re quick easy and oh so tasty! Best bit is that they’re great hot or cold and on the run! They’re packed with protein and healthy veggies and I also love them as a snack after a gym work out. They just satisfy that void!

 

Ingredients

 8 Eggs

¼ cup of Milk

2 Handfuls of Baby Spinach, chopped finely

1 Tomato, diced

4 Rashes of Short Cut Bacon

½ Red Onion, finely diced

½ Red Capsicum, finely diced

¼ Block of Smooth Fetta (optional)

 1 tbsp of Basil

 Salt and Pepper, to your taste

 

Method

Preheat oven to 160 degrees (fan forced) and grease a 12 cup muffin tray.

Wash, chop and dice all ingredients, except eggs. 

Whisk eggs, milk salt and pepper until combine. Once combine add in all ingredients and mix well.

Using a soup ladle, scoop mixture into a muffin tin.  Fill them until their about ¾ full and if you’re using fetta, crumble it on the top.

Bake for approximately 20 minutes or until golden on top.

NB: Cooking time will depend on your oven.

Makes 12

 

Continue reading

Chicken Veggie Patties

Chicken Veggie Patties

 You can prepare these ahead of time. I love doing these in the morning and then leaving them in the fridge ready to cook.

 The Kids love them and you can sneak in any veggies you want!

 

Ingredients:

500 grams of Chicken mince

60 grams of Cheese grated (Tasty, Fetta or Haloumi – or can be left out)

2 Tablespoons of freshly chopped parsley

½ Cups of wholemeal breadcrumbs

1 Large Shallot, chopped finely

1 Clove of Garlic, crushed

1 egg

2 teaspoons of paprika, I use sweet as they kids don’t like the hot one

1 Carrot, finely grated

1 Zucchini, finely grated

Olive Oil for frying

Alternative veggies: corn, broccoli, green beans, sweet potato

 

Method:

Grate, chop, crush and sprinkle all ingredients together and mix well. Use your hands makes it easier and quicker.

Form into balls, I usually use a tablespoon to scoop out and roll in to a ball and slightly flatten.

Fry in a pan of hot oil until golden brown and turn.

Place on paper towel to drain excess oil.

Makes 18

 

 

 

Continue reading

White Chocolate, Tim Tam & Cheesecake Balls!

White Chocolate, Tim Tam & Cheesecake Balls!

 Ok let me break this down for you, white chocolate, Tim Tams and Cream Cheese all in the one recipe < naughty we know!

Ingredients

2 packets White cholate Tim Tams

250 grams cream cheese

1 tablespoon icing sugar

1 Cup coconut

100 gram  White chocolate

 

Method

Place the white chocolate into a microwave bowl and heat until melted approx 40 seconds

Add the Tim Tams and icing sugar to a food processor and blend well.

Add the cream cheese and combine.

Add the melted chocolate and combine well.

Add the coconut and keep mixing.

Roll mixture into approx 1 1/2 inch balls and coat in coconut.

Pop in the fridge to set for a few hours then enjoy!

Makes approx 55 balls

 

Continue reading