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Baking, Breakfast, Lunch, Dinner, Healthy, Quick and Easy, Lunch Box, Fussy Eaters

Easy Banana Slice!

Easy Banana Slice!


This Banana slice is pretty easy to make, the texture is a little denser then normal banana cake but it tastes great!

Cake

  • 1 cup self-raising flour
  • 1/2 cups sugar
  • 1 egg
  • 1/4 cups milk
  • 1 banana mashed
  • 80 gms butter
  • 1/2 tsp nutmeg
  • 1/2 tsp ground cinnamon

 

Icing

  • 125 gms of cream cheese
  • 1 cup of icing sugar
  • grated chocolate

Method:

  • Preheat oven to 180 degrees
  • This is so easy, pop all ingredients except the icing ingredients into a Thermomix or blender and blend on high for 1 minute.
  • Pour mix into a lined baking tray and pop in the oven for 35 minutes.
  • In the mean time, place cream cheese and icing sugar and mix with a mix master.
  • Once slice is cooled spread across the top evenly.
  • Decorate with grated chocolate
  • Slice and enjoy!

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Honey Ginger Bread Slice!

Honey Ginger Bread Slice!

This Honey Gingerbread slice is perfect for afternoon tea. Eat it warm or cooled it is delicious!

Ingredients

Plain flour 1 cup

self raising flour 1/2 cup

Bicarb soda 1/2 teaspoon

ground ginger 3 teaspoons

ground nutmeg 1 teaspoons

brown sugar 1/2 cup

Honey 1/2 cup

Water 1/2 cup

Butter 125 grams

 

Method

Line a 19cm x 29 cm tray with baking paper

Add butter water and honey to a microwave bowl on high for one minute, stir well.

Add the rest of the ingredients to the butter mix and stir well.

Pour mixture into lined tray.

Pop in the oven at 180 degrees for 35minutes.

Once cooked dust with icing sugar.

Slice and enjoy!

 

 

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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

 

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3 Ingredient Fruit Cake!

3 Ingredient Fruit Cake!

I made this 3 ingredient fruit cake over Christmas and it was a real hit with family and friends. This cake would be perfect at any time of the year!

 

Ingredients

1 kilo dried fruit

700 mills Orange juice or fruit juice of your choice.

2 1/2 cups self raising flour.

 

Method

Preheat oven to 170 degrees

Place the dried fruit and juice in a bowl over night and let sit, make sure you cover it.

The following morning the fruit should look plump and some of the juice evaporated.

Add the flour and mix through well.

Line a 20cm tin with baking paper and pour the mixture in.

Cook for approx. 1 1/2 hours checking every half hour. cake is cooked when the middle bounces pack from touch.

Serves 12

 

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$10.00 Cheesy egg and bacon pie (with a twist)

$10.00 Cheesy egg and bacon pie (with a twist)

Look, this really is like a quiche lorraine, but my old man calls it an ‘Egg and Bacon Pie” possibly because he thinks it sounds more manly, then you know… quiche.

I make this about once a month, we eat about half for dinner and then we have it for lunches the next day.  I always make two and freeze one, yes these freeze really well, and its a great ‘quick we have visitors for lunch’ dish, served with salad (to if your husband is like mine and wouldn’t touch a salad with a ten foot pole, then some good old crinkle cut chips and a garnish, you know – just to make the plate look pretty.

 

Ingredients

6 eggs

1/2 cup of cream

250g of bacon (chopped roughly)

1 teaspoon of mustard (thats the twist)

1 small onion finely diced

1 teaspoon of garlic

1 teaspoon of 

1 sheet of frozen shortcrust pastry

1 cup of grated tasty cheddar cheese

 

Method

Brown the onion, garlic and bacon in a frypan, this is important, don’t put raw onion in the dish, just trust me on that one.  When the onion is clear mix through the mustard.  Sit aside to cool.  In a large bowl whisk your eggs and cream, add the cooled bacon and onion mixture and stir until blended.  In a baking dish, either line with baking paper or coat in a good dose of olive oil or butter, press the defrosted short crust pastry sheet into the dish.  Don’t stress if the pastry is not hanging over the sides, the egg will cook and create a crust as well.  Pour the mixture into the dish and then add your cheese evenly. Season with salt and pepper.

Bake in an oven at 180 for about 30 minutes, to check the egg is fully cooked, put a knife in the centre and if it comes out clean, its cooked!

Enjoy!

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Chicken, Chorizo & Butterbean Bake

Chicken, Chorizo & Butterbean Bake

I tend to cook a lot of the same dishes because they are tried (or tired) and tested and I know the males in the house like them.  This has all the ticks for men.  Lots of meat.  Male approved vegetables. Robust flavour.  Look, it’s not ‘low fat’ or ‘low salt’ (sorry) but there isn’t any chemicals or nasty preservatives in it either (which in my book is healthy).

This recipe makes enough for 6 people.

Ingredients

6 Chicken thighs (filleted or with bones, either is fine, you can even use Maryland chicken thighs which is always a great price)

2 Chorizo sliced thickly

2 sliced brown onions

1 can of diced tomatoes (if you don’t like the texture of tomatoes, then use passata or sugo instead)

1 drained can of butter beans

3 carrots sliced down the middle and then halved

3 large potatoes (diced)

1 tablespoon of brown sugar

2 cups of beef stock

1 tablespoon of tomato paste

Thyme (lots and lots, like a few tablespoons)

1 handful of black olives

Bay leaves

Salt and Pepper

Method

So its all in the prep.  Heat your oven to 180, pat some thyme onto your chicken so its got a good dusting, then in a huge frypan brown your chicken thighs, your onion, then your chorizo .  Put aside on a plate (be careful not to overcook chorizo, just a touch to get a bit of brown and get the juices released into the pan).  Then add your carrots and potatoes.  You want that lovely slightly charred look before you take them out.  Put aside.  Ok now for the sauce.  DO NOT EMPTY THE JUCIES FROM THE PAN YOU JUST USED.  This is what makes the sauce.  Into the same pan, add the garlic, the brown sugar, the diced tomatoes, the butter beans, tomato paste, stock and a good tablespoon of dried thyme with some salt and pepper to taste.  Let it simmer for about 10 minutes.

So in your baking tray (like mine) OR you can use a proper casserole dish with a lid, layer your onion at the bottom, then your meat, and then your veg.  Pour the sauce over it all, add a few bay leaves here and there and then bang it in the oven for an hour on 180.

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

 

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$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!

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Italian Minestrone With Cotechino!

Italian Minestrone With Cotechino!

I made this a few years ago, I bought Cotechino from an Italian deli in far north Queensland (having no idea how to cook it) and I asked my husbands Nonno how to cook it, and he showed me how to make the stock, which he recommended goes especially well for a base for a minestrone soup.

Oh, how right he was.

So what is Cotechino?

It is a large fresh sausage made from pork fatback, and pork rind. Cotechino dates back to around 1511 to Gavello, where, whilst besieged the people had to find a way to preserve meat and use the less tender cuts.  

It breaks down to an almost a bacony-pork-mince which blends into the soup.  The flavour of the stock is the best I have ever tasted, I plan to create some more recipes using this stock.

You can make this in a slow cooker, or a thermie, to even a big pot on the stove.  All you need to do is place the Cotechino in icy cold water in your pot/ slow cooker/ thermomix, then let the water in the heat up, let it simmer for 2 hours or so. Make sure the water JUST covers the Cotechino when you cook it.  Once cooked, I then take it out, peel the skin off and slice it down the middle to get a hurry on with all that bacon goodness into the stock.  

My husband loves soup.  He pretends he doesn’t as he think’s its not terribly manly, but when he had this he just about licked the bowl clean, its a GREAT way to get those veggies into your kids and partner and it freezes well (leave out the pasta though, just add it in with some stock when you heat on the stove).

If you don’t have Cotechino, use bacon.  I would say at least half a kilo.  

Ingredients

Veggies, I’m not going to to say what veggies to buy – because the italian way is to just use what is in season (and generally what was grown in the back garden) but this is what I used –

2 large diced zucchinis

1 diced red capsicum

1 carrot diced

2 brown onions (already diced browned in some good olive oil, very important to brown the onion beforehand)

3 sticks of celery diced

 1 & 1/2 cups of mushrooms

The sauce –

Into the stock add, 1 large 370g jar of passata (of you don’t make your own, I highly recommend the Leggos brand – it’s a little bit more expensive but definetly the best for this dish)

2 tins of 400g crushed tomatoes 

2 tablespoons of garlic

3 tablespoons of dried italian herbs

1 teaspoon of salt (just remember this makes enough for about 8-10 meals)

1 teaspoon of sugar

3 tablespoons of worchestershire sauce

2 tablespoons of tomato paste

1/2 cup of roughly chopped fresh basil

1/2 cup of red wine

1 teaspoon of pepper

1 cup of pasta (try to use pasta shells, risoni… small pasta)

 

Method

Add your passata, tinned tomatoes, veggies, tomato paste, garlic, sugar, red wine, salt, pepper, worchestershire and herbs.  

Cook for as many hours as you desire.  For me, I slow cook for about 4-6 hours.  Just be careful to not cook the veggies so much that they become mushy.  If the cotechino doesn’t break down enough, take it out and slice it up and put back in the soup.  

Add your pasta into the dish 30 minutes before serving.

I serve with fresh sour dough or crunchy olive bread.

Enjoy!!

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

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No Bake Mini Milo Cheesecakes

No Bake Mini Milo Cheesecakes

Milo and Cheesecake?

Yes!

Its unreal!  When I made this, I took it around to my in-laws to test, and my SIL doesn’t like milo (ooppss)… then she ate half the cheesecake.  It’s THAT good.

And none of this ‘you can just taste the milo’ business, oh no, you can taste it – like a little bomb of delicious creamy milo goodness going off in your mouth with each bite.

Plus you don’t have to bake it – WIN. 

This recipe made 14 mini cheesecakes.

 

Ingredients

80g of milo

500g of cream cheese (I buy the Coles cooking brand, its really good for cheesecakes and at $2.80 a pop its cheap too)

1 teaspoon of gelatin melted in 40g of hot water

2 teaspoons of vanilla essence

2 teaspoons of icing sugar

250g of chocolate biscuits

70g of melted butter

 

Method

Crush your chocolate biscuits to the desired texture (I like mine quite crunchy so I just put them in a snap lock bag and give it a few good whacks with the rolling pin).  Melt the butter and combine. 

Spray the muffin pan with olive oil spray and then add 1-2 tablespoons of the butter and biscuit mixture in the bottom of each muffin hole.  Set aside.

In a large bowl mix the rest of the ingredients well.

Spoon the mixture over the biscuit bases and put in the fridge for 2-3 hours.

Pop them out of the muffin tray (I use a large spoon and a butter knife to remove them gently) and then add a good dollop of whipped cream on top!

You can dust with a little milo and stick a blueberry on top! 

Enjoy!

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Grandma’s Curry Puffs!

Grandma’s Curry Puffs!

My grandma made these when I was growing up and we all LOVED them, there is nothing like the smell of curry simmering and pastry baking.  I make these about once a month and freeze half into little snap lock bag for easy lunches – or unexpected visitors. 

This is another great alternative to a sanga in the lunchbox, it’s also cheap to make and a great way of using up all those leftover (slightly sad looking) vegetables in your fridge).  This recipe does make quite a bit, I think from memory about 18 all up (they wont last long though!).

 

Ingredients

500g of beef mince

250grams of diced bacon

2 teaspoons of garlic

1 tablespoon of Vindaloo paste

1-2 teaspoons of curry powder

1 teaspoon of sugar

1 brown onion

1 can of peas (drained)

1 can of diced tomatoes

Vegetables (I use whatever I have left in the fridge, this batch pictured has a finely diced red capsicum,1  zucchini, 11/2 a sweet potato and some leftover beans)

Salt and Pepper to taste

1 pack of frozen puff pastry (or you can make your own)

2 eggs (beaten)

 

Method

Brown the onion, then add bacon and diced vegetables and sauté in a teaspoon of good quality olive oil.  Add the rest of the ingredients and mix well.  Put the lid on the pan and leave to simmer for a few hours – going to back to stir occasionally.  If the mixture becomes to wet then remove the lid and allow the sauce to reduce.

Let the mixture cool.

On a flat surface, place your defrosted pastry sheets out and cut in half, paint the edges in beaten egg, then add the mixture and fold the pastry over.  Using a fork, press the corners down until the pastry is sealed with the mixture inside.  Paint the whole puff with the beaten egg.  Lay a sheet of baking paper on your oven tray for your curry parcels and cook on 180-200 for 15-20 minutes – check on them in 15, and pull them out of the oven once they are golden.

Enjoy!

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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!

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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.

 

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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!

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Cheesey Bacon & Broccoli Lasagne

Cheesey Bacon & Broccoli Lasagne

Yes thats right.

Bacon and broccoli.  In fact I am going to completely blow your mind and tell you there is cauliflower in it as well AND its tastes GREAT.  Its cheesy and garlicky an the bacon just adds that lovely salty bacon flavour when you bite into it. 

If you have kids that won’t eat green food, then just add more cauliflower and take out the broccoli.  This is SO easy, this tray pictured has just been put like this (covered) in our freezer.  I will take it out one morning next week and it will go in the oven as soon as I get home from work.  Its that easy.

Ingredients

1 can of cream of chicken soup

(just an idea, another alternative to cream of chicken soup is 400g of cream cheese – it is a bit heavier though, but you do that that really big cheese hit – I would also add some chicken stock so its not too thick and spreads easily when layering).

2 tablespoons of minced garlic (all of my dishes are garlic heavy, just a warning)

2 teaspoons of mustard

2 cups of tasty cheese

12 slices of short cut bacon

1 small broccoli head

1/2 cauliflower

1 brown onion (finely diced already browned)

1 packet of lasagne sheets

A good dash of salt and pepper

Basil to garnish.

 

Method

Boil the broccoli and cauliflower in one pot until soft.  Into a blender (or you can just use a blending stick, or your thermie) blend the browned onion, garlic, salt, pepper, mustard, broccoli, cauliflower, cream of chicken soup until the consistence is that of thick soup.

In your baking dish, ladle the sauce.  Then add your lasagne sheets, then your sauce again, then your lay your short cut bacon (4 pieces per layer) then a sprinkling of tasty grated cheese.  Keep layering until its all gone.

If you want to eat this straight away, pop it into the oven for 30 minutes on 180. 

Or, just do what I did – cover and freeze for that night you don’t want to cook!

Enjoy!

 

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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!

 

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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!

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No Bake Nutella Cheesecake!

No Bake Nutella Cheesecake!

This dessert is always well received, mainly because it is a cheesecake and has Nutella in it so what is not to love? You can top it with your favourite chocolates and berries are also good!

 

Ingredients

1 Packet Chocolate Ripple biscuits

80 Grams unsalted butter

400 Grams Nutella

500 Grams cream cheese

1/2 Cup icing sugar

Fererro Rocher's

1/4 cup hazel nuts.

 

Method

Line a 23cm springform tin with baking paper. 

Blitz the chocolate ripple biscuits and add to a bowl.

Melt the butter in microwave until just melted and stir into the biscuit mixture.

Pop the biscuit mixture into the pan and press firmly so that the mixture is even across the bottom of the tin.

Pop in the fridge for 25 mins to set.

In a large bowl add the Cream cheeese and icing sugar and mix on high with a mixer.

Add the nutella and combine well.

Pop the mixture over the base and spread evenly.

Top with the hazel nuts and Ferrero's

Pop in the fridge to set for approx 4 hours

Slice and enjoy

Serves 10

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Chocolate Bounty Balls

Chocolate Bounty Balls

Do you love the Bounty Chocolate bars? Then these are for you! These balls are rich and delicious and will curb any sweet craving. Warning it is hard to stop at one!

 

You will need:

1 Cup Desicated coconut

3 Bounty bars

1/2 Block Cadbury chocolate

1 Tbs coconut oil

1 Cup Almond meal

Coconut for rolling < optional

 

Lets Put them together

Melt the chocolate and coconut oil in a microwave safe bowl on high for approx. a minute until just melted.

Add the Bounty bars almond meal and coconut to a food processor and blitz until a fine crumb.

Add the melted chocolate to the mixture and combine well.

Roll into approx. 1 1/2 inch balls.

Coat in coconut and pop in the fridge to set. You don't have to roll in coconut, we didn't for these ones.

Makes approx. 25 good size balls!

 

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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

 

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Easy Chocolate & Beetroot Cake!

Easy Chocolate & Beetroot Cake!

It may sound a bit weird putting beetroot in a cake especially with chocolate, but let me tell you the combination is so good, sweet, tart and so moist. Give it a go you wont be disappointed!

Ingredients:

250g Cooked and Pureed Beetroot

3 Eggs

½ teaspoon of Vanilla Bean Paste

250ml Olive Oil

1 ½ cup of Apple Sauce

1 cup & 2 tablespoons of Plain Flour

6 tablespoons of Cacao Powder

1 ½ teaspoons of Bicarbonate Soda

¼ teaspoon of Salt

Cocoa for dusting

 

Method:

Preheat the oven to 180oC.  Grease and flour one 20 x 30cm or similar tin.

Using a large bowl, combine pureed beetroot, eggs, vanilla, oil and apple puree and mix with an electric mixer on low speed until well combined.

In a separate bowl mix together flour, bicarbonate soda, salt and cacao. Add to the beetroot mixture, beat well. Once combined pour in to the baking tray.

Bake for 25-30 mins until cooked.  Insert a skewer to test. When it comes out clean it’s done.

Serves 8

 

 

 

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