Easy Homemade Tabouli

Easy Homemade Tabouli


 

This Easy Homemade Tabouli is a great side dish at a bbq a perfect summer dish, packed full of flavour, great with lamb and natural yogurt!

 Ingredients:

 1/2 cup cracked wheat

 1/2 cup mint finely diced

 1/2 cup lemon juice

 1/2 teaspoon cinnamon

 1/2 cup good quality olive oil

 2 tomatoes diced

 7 spring onions diced 

1 cup parsley finely chopped

 

Method:

Place cracked wheat in a bowl with 2 cups of boiling water and set aside for 20 minutes, drain well and add to bowl.

Combine all other ingredients and stir through

Pop in the fridge until ready to serve.

Serves 6

Tip: For a low carb option substitute the cracked wheat  for finely diced cauliflower!

 

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Go Green Smoothie

Go Green Smoothie

 

This smoothie is packed full of greens, the best part is it is sweet enough that kids love to drink it. I make this for my little ones for afternoon tea delicious!

Ingredients

2 cups baby spinach

1 Pear deseeded

1 Apple deseeded

2 kiwi fruit peeled

1/2 Cucumber

400 mills Cold water

1 cup ice

 

Method

Pop all ingredients into a blender and blitz on high for 2 minutes until smooth.

Pour into glasses and enjoy!

Serves 2

 

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Cheesecake Lovers take Note, This Slice Is The Best!

Cheesecake Lovers take Note, This Slice Is The Best!

 

This Mango Cheesecake Slice is so moreish, I am not a big cheesecake fan believe it or not < my hips say otherwise haha but this cheesecake I love!

I think it is because the mango flavour is quite strong and its quite a sweet dessert. My hubby on the other hand who is a dessert connoisseur swears that this is a recipe everyone should try once. Give it a go and let us know in the comments if it was a winner in your house!

Ingredients:

500 g mango diced

500 g cream cheese

1/2 cup sugar to taste

1/4 cup water

1 tbsp. gelatine powder

300 mills cream

1/2 cup sweet plain biscuits

75 g butter

 

Method:

Blend biscuits in the food processor and add the melted butter. 

Combine mixture and then press into the bottom of a slice tin.

Place tin in freezer while preparing the rest of the mixture.

Combine half of the mango with the cream cheese and sugar in a food processor and process until smooth.

Add the gelatine to the water and warm in a microwave for about 20 seconds.

Stir the gelatine until fully dissolved and allow to cool.

Add cream to the blended mango mixture and blend for about 40 seconds.

To this mixture add the cooled gelatine and blend for a few more seconds.

Gently fold remaining mango into cheesecake mixture.

Pour the mixture into the prepared tin.

Refrigerate for at least 6 hours, decorate with slices of mango.

 

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Make 3 Ingredient White Sauce In under 5 Minutes!

Make 3 Ingredient White Sauce In under 5 Minutes!

 

This White sauce is one of the easiest sauces you will make. Thick and creamy great for potato cakes, pasta sauces and to drizzle over veggies yum! 

Make sure you don’t walk away from the stove while cooking this sauce as it need to be stirred constantly as it will thicken quite quick.

Make 3 Ingredient White Sauce In under 5 Minutes! 

Ingredients:

30 grams Butter

1 Tbsp plain flour

2 Cups milk

 

Instructions:

Melt the butter in a saucepan.

Add flour, stir and cook for a minute ensuring the mixture does not brown.

Remove from heat and slowly add the milk while mixing to avoid lumps.

Return to the heat and bring to boil and cook for 1 to 2 mins while continually stirring.

Serves: 4

Tip: Add cheese once cooked for a rich creamy cheese sauce yum!

 

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Delicious Gluten Free Pizza That You Have To Try!

Delicious Gluten Free Pizza That You Have To Try!

 

This Gluten free pizza is a little bit different being that the main ingredient is cauliflower not flour It is also great for those following the LCHF way of eating.

It is really delicious and you can eat it knowing that you are not loading up on carbs <winning!

Ingredients:

1 large cauliflower head

1 Egg

1 Cup of parmesan cheese

 

Instructions:

Preheat oven to 200 degrees Celsius

Blitz cauliflower on high in a food processor.

Add cauliflower to a microwave safe container with the lid on and cook on high for 6 – 8 minutes depending on your microwave wattage.

Place cauliflower into a cheese cloth bag or something similar and squeeze any access liquid out , it is important that you remove as much as possible otherwise the base will be soggy.

Whisk the egg and add cauliflower, egg and cheese to a bowl and mix well.

Press mixture together until a dough like consistency comes together. 

Press out mixture onto a lined baking tray and pop in the oven for approx. 10mnutes.

Take out and top with your favourite toppings and then back into the oven for a further 10 – 15 minutes until it starts to turn golden.
Slice and enjoy!

Serves 4

Tip: Add chopped chives or spices to the base to change up the flavour, the combinations are endless!

 

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Make Our All Time Favourite Hasselback Potatoes!

Make Our All Time Favourite Hasselback Potatoes!

 

How can something as delicious as Hasselback potatoes be so easy to make? Seriously these are the number one food I break my diet for < sigh, there is always next Monday right? haha

To make Hasselback potato’s a main meal, stuff them with diced bacon, chives and cheese yum! 

Ingredients:

4 potato's

4 tbsp butter melted

2 tbsp olive oil

Good pinch of salt and pepper

Favourite herbs optional

 

Instructions:

Peel potatoes and using a flat bladed knife, slice deeply into the potatoes ensuring you don't cut all the way through leaving them intact at the base.

Place potatoes into a roasting dish and brush with melted butter or olive oil.

Roast at 180c in fan forced oven for 60 mins or until potatoes are golden brown and tender.

Sprinkle with salt and pepper while hot.

Serves: 4

 

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Hidden Veggie Tuna Bake even the kids will eat!

Hidden Veggie Tuna Bake even the kids will eat!

This veggie Tuna Bake is a regular on the menu in our house, it is a dish that I know even the fussiest of eaters will consume.

I love that I can use whatever veggies I have in the house, I have made this with peas and spinach, pumpkin and sweet potato you name it I have used it. the trick is to make sure the veggies are blended or diced very finely so they are well hidden from little ones eyes haha.

Ingredients:

1 Pack cooked as per instructions Spiral or Penne Pasta

1 grated zucchini

1 cup mashed cooked pumpkin or sweet potato

1 grated carrot

1 Large Tin Tuna

500ml Milk

300g grated Cheese

2 Tablespoons White Flour

1 Tablespoon Butter

 

Instructions:

In a saucepan stir butter and flour together to make a paste.  Add milk quickly and keep stirring until sauce thickens up, similar to a white sauce.

Preheat oven to 180 degrees

Once thickened, add 200 grams of grated cheese, setting aside the other 100grams for the topping.

Add the tuna, zucchini, pumpkin and carrot

Add the cooked pasta and stir though well

Add mixture to a greased baking dish

Defrost the spinach in the microwave and pop on the top of the pasta.

Add left over grated cheese across the top

 

Bake in oven for 15-20 minutes mins until the top is golden and crispy

 

Serve and enjoy!

 

Serves 6

 

Tip: Substitute the tuna for chicken if you are not a fan of tuna.

 

 

 

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No Bake Lemon Slice!

No Bake Lemon Slice!

 

This is my hubbies favourite slice, so it never lasts long in our house.

 

I must admit I like the tangy slices better then the chocolate slices, something about the balance of sweet and sour that I love in this slice!

 

Ingredients:

 

Base:

 

1 Packet of  Granita biscuits

 

1/ 2 Tin of condensed milk

 

1oo grams of butter

 

1 Cup of shredded coconut

 

Icing:

 

4 Tablespoons of lemon icing

 

2 Cups of icing sugar

 

20 grams of soft butter

 

 

Method:

 

Blitz biscuits in a Thermomix or food processor to a fine crumb.

 

Melt the butter and Condensed milk in the microwave for approx. one minute.

 

Add the coconut, and condensed milk mix to the biscuit crumbs and stir through

 

Place the mixture onto a tray lined with baking paper.

 

Push the crumb mixture in firmly to the tray making sure an even consistency across.

 

Pop in the fridge for 1-2 hours

 

In the mean time combine all icing mixture ingredients to a bowl and mix with an electric mixer.

 

Once slice has set in the fridge, take out and spread icing mixture across the top of the slice.

 

Pop back in the fridge for 3 hrs. and let set.

 

Slice and enjoy!

 

Serves 12

 

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Skinless Trifle Custard - Perfect For Christmas!

Skinless Trifle Custard - Perfect For Christmas!

If you are a bit iffy when it comes to the skins that form on dairy products then this recipe is for you. This Custard is perfect for Christmas pudding.

I found this recipe in an older guides baking book and it really works. You can pop the custard in the fridge and no skin will form on the top, pretty cool I think!

 

Ingredients:

  • 1 tbsp sugar
  • 1 tbsp plain flour
  • 1 tbsp. corn flour
  • 1 tbsp golden syrup
  • 3 cups milk
  • 1 egg

Instructions:

  1. Heat milk to warm temperature in saucepan, do not boil it just needs to be warm.
  2. Place the sugar, cornflour, plain flour and golden syrup into a bowl and blend with the egg.
  3. Add the egg mixture into saucepan with milk and reheat but do not boil. Stir until well combined with no lumps. The custard should be warm to touch but not piping hot.
  4. Set aside to cook then add to your trifle or refrigerate until ready to use.

Serves: 4

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Easy Toffee Peanut Brittle!

Easy Toffee Peanut Brittle!

When I was a child I so badly wanted to make toffee, I was convinced that all you needed was honey or golden syrup and a freezer. I found out this wasn’t the right way after mum went out one day and I took to pouring syrup into cupcake shells and putting them in the freezer. let’s just say mum wasn’t happy to come home and see syrup running all though her freezer. Mum promptly taught me the correct way to make toffee and here it is.

You can use this toffee recipe in a lot of different dishes like toffee apples, in molds for school fetes and drizzling on cakes. I am using it in peanut brittle for this recipe yum!

Ingredients

  • Butter 1 teaspoon
  • Sugar 2 cups
  • Water 4 tablespoons’
  • Vinegar 2 teaspoons
  • 1 cup Unsalted peanuts or nuts of your choice.

Instructions

  1. Boil sugar water and vinegar rapidly until a golden colour.
  2. once you think it is ready test my dropping a dropping cold water it should be a bit brittle.
  3. Add butter and boil for another minute.
  4. Line a tray with baking paper. I used a round tray, but any tray will work.
  5. Pour half the mixture onto the tray until the bottom is covered.
  6. Sprinkle nuts over the top so that most of the toffee is covered.
  7. Pour the rest of the mixture over the top and lightly sprinkle a few more nuts.
  8. Set aside to cool then pop in the fringed for 4 hours.
  9. Once firm brake into random shard sizes.
  10. Eat on its own or use to decorate cakes.

Tip: Blitz in a food processor and stir though ice cream yum!

Do you have a super easy recipe you would like to share? 

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One Step Nutella Cup Cakes

One Step Nutella Cup Cakes

These will be the easiest chocolate cup cakes you will ever make, I learnt this recipe from my Nan who makes it all the time, she uses whipped cream with hers, but we cant go past the Nutella. It is such a moist cake and loved by everyone.

 Ingredients

125 grams Butter

2/3 Cup Castor sugar, although you can use whatever sugar you like.

3 Eggs

4 Tablespoons Cocoa, we use Cadbury

1/4 Cup Milk

Nutella for icing, you can spread a thin layer or go to town piping it like we have

Ferreos or grated chocolate to garnish, just because there isnt enough chocolate already ha!

 

Method

Preheat oven to 190C

Place all ingredients except the Nutella and Ferreos into a large bowl and mix on high with a mix master until smooth.

Line a Muffin/ cup cake tray with 12 cup cake cases

Place mixture 3/4 way up

Pop in the oven for 15- 20 minutes.

Once cooked let cool completely

Decorate with Nutella and Ferreos or decorate how you choose.

 

Makes 12

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No Bake Bailey's Balls

No Bake Bailey's Balls

Baileys hands down is my favourite alcoholic drink, so it is no surprise that i also love to cook with it. I truly think these are the best baileys balls ever, they always get eaten super quick and a hit at every party.

Give them a go you won’t be disappointed < remember these are adults only!

The Best No Bake Baileys Balls Ever!

Ingredients:

300 mills of condensed milk

1 packet of malt o malt biscuits

5 tablespoons Baileys liquor

1 Cup desiccated coconut

2 tablespoons of cocoa

Extra coconut for rolling

 

Instructions:

Pulse biscuits in a mix master until they are a fine crumb.

Add biscuits to a mix bowl along with, coconut and cocoa.

Add baileys and condensed milk to mixture and combine until the mixture starts to stick together.

Roll into approx 1 inch balls and coat in coconut.

Pop in the fridge to set for 1-2 hours

 

Enjoy!

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The Best Banana Caramel Slice Ever!

The Best Banana Caramel Slice Ever!


This Super easy yummy banana caramel slice will get the neighbours sniffing out the door it smells so good while cooking and tastes even better.

This slice is great for when you need to take a plate to a function and doubles as an awesome dessert with vanilla ice cream < drooling!

Ingredients:

Base

Butter 90 grams

Caster sugar 90 grams

Egg 1

Custard powder 1/2 cup

Self raising flour 1 cup

Filling

Condensed milk 1 can

bananas 4

Golden syrup 2 tablespoons

Butter 1 tablespoon

Cream 300 grams

Vanilla essence 1/2 teaspoon

Icing sugar 1 tablespoon

 

Instructions:

 Base

Preheat oven to 180 degrees.

Cream butter and sugar until soft and fluffy then beat in egg.

Sift flour and custard powder and beat into mixture.

Line a baking tray with baking paper.

pour mixture into tray and pop in oven for 15  - 20 mins, then let cool.

 Filling

Simmer condensed milk and golden syrup and butter until mixture turns caramel.

Spread over base and top with sliced bananas.

Whip cream, icing sugar and vanilla essence. and spread over bananas and dust with cinnamon.

slice into squares and enjoy!

Serves 16

 

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Baileys And Tim Tam Chocolate Lasagne!

Baileys And Tim Tam Chocolate Lasagne!

Ok I don’t really think this dessert needs an introduction, I mean it has Baileys, Tim Tams and chocolate all in the one dish < bliss!

This is not the healthiest of desserts but it sure is delicious!

Ingredients:

500 mills of Paul’s Chocolate Custard

500 mills of Thickened cream

1 Packet of Tim Tams, flavour of your choice

150 mills of Baileys

1 Chocolate Roll cake, you can use any chocolate cake we used similar to a jam roll only in chocolate.

2 Tablespoons of icing sugar

1/2 Teaspoon of vanilla essence

 

Method:

Cut the cake into 1 inch thick pieces and add to the bottom or a tray, we used 25 cm you can use whatever size you like you may have more layers if smaller and less if bigger. Set the rest of the cake aside for a second layer.

Drizzle half the Baileys over the sponge cake and set aside.

In the mean time add the cream, other half of the Baileys, vanilla and icing sugar to a bowl and whip until thick.

Crush the packet or Tim Tams so that they are roughly 1 cm in size, a few bigger pieces wont matter.

Pour the chocolate custard over the cake base making sure the whole cake is covered.

Sprinkle half of the Tim Tams over the custard.

Place another layer of chocolate cake on the custard.

Top with the Baileys cream and the rest of the crushed Tim Tams.

You can eat straight away or let it sit over night in the fridge and let the baileys soak into the sponge yum!

Serves 10

Do you have a Bailey’s recipe you would like to share with us? 

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Easy Orange And Poppy Seed Cake

Easy Orange And Poppy Seed Cake

I normally add almond meal to my orange cakes but this recipe is a super easy take on the traditional orange cake.

It smells great while cooking and tastes amazing, eat on its own or with icing yum!

Ingredients:

225 grams Butter

1 cup Sugar

3 Eggs

1 1/2 cup Self raising flour

1/4 cup Milk

1/4 cup orange juice

1/4 cup poppy seeds

1 Orange rind grated

 

Method:

Preheat oven to 180 degrees.

Cream butter and sugar

Add eggs one at a time and beat continually.

Fold in orange rind, poppy seeds, flour and then milk and orange juice and mix gently.

Line a 22 cm cake tin with baking paper.

Pour mixture into tin and bake for 30 mins. Cake is cooked when you can insert a skewer and it comes It comes out clean, the top of the cake should look slightly golden.

Ice with basic icing or eat on its own delicious!

Slice and enjoy!

Easy Icing:

2 tablespoons icing sugar

3 tablespoons orange juice

Mix together and pour over the top of cake once cooled.

Serves 8 – 10

Tip: You don’t have to add the poppy seeds, my husband doesn’t like them as he says they get stuck in his teeth lol

This also works with Lemons as well!

 

Do you have a super easy recipe you would like to share? I would love to hear from you!

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Easy Chocolate Chip Muesli Slice

Easy Chocolate Chip Muesli Slice

This is great for a treat and perfect to make as a plate for an afternoon or morning tea.

Ingredients

155 grams Butter melted

3/4 cup Choc chips, we used Cadbury

1/2 cup Raw Sugar or coconut sugar

1 tablespoon Honey

1/2 cup Coconut

1/2 cup Whole meal flour

1 cup Sultanas

1 cup Rolled oats

Method

Preheat oven at 180 degrees.

Combine all ingredients in a bowl until well mixed.

Place in a 20cm tray lined with baking paper.

Press mixture into tray evenly.

Bake on 180 degrees for 15- 20 mins until slightly golden.

Once cooled cut into slices.

Enjoy!

For a thicker slice double the mixture!

Makes 16

 

Do you have a favourite family recipe you would like to share? We would love to hear from you!

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Quick And Easy Peanut Sauce!

Quick And Easy Peanut Sauce!

We us this peanut sauce for dipping, marinating or pouring on our chicken and beef. It is quick to make, really yummy and can spice up a dish easily!

Ingredients:

½ cup crunchy peanut butter

1 tbsp soy sauce

1 tbsp brown sugar

1 tbsp lemon juice

½ cup hot water

1 garlic clove crushed

1 tbsp peanut oil

1 tsp fresh ginger finely chopped

1/4 Cup coconut milk

Method:

Fry fresh ginger and garlic in frying pan with oil.

Add peanut butter, lemon juice, soy sauce, water and sugar and stir.

Bring ingredients to boiling point.

Add coconut milk to obtain a thick pouring consistency turn heat down and stir to mixed through well.

Serve with Chicken or beef.

Sprinkle a few crushed peanuts over the top to garnish if you like.

 

Serves: 4

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Chocolate Coconut Slice

Chocolate Coconut Slice

This Chocolate Coconut Slice is an oldie but a favorite in our house, my nan has been making these for me since I was little.

Great with a cup of coffee!

Ingredients Base

  • Butter melted 125 grams
  • Brown sugar 1/2 cup
  • Coconut 1 cup
  • Rolled oats blitzed 1/2 cup
  • Plain flour 1/2 cup
  • Self raising flour 1/2 cup
  • Cocoa 1 tablespoon
  • Egg lightly beaten 1

 

Icing

  • Icing sugar 1 cup
  • Cocoa 1 tablespoon
  • Soft butter 1 teaspoon
  • Milk 1 tablespoon

chocolate coconut slice post

Method Base

  1. Preheat oven to 180 degrees.
  2. Line a 28cm by 18cm tray with baking paper.
  3. Add the melted butter, flour, coconut, oats, cocoa and sugar to a bowl and mix well.
  4. Stir in the egg and combine well.
  5. Pour mixture into a tray evenly and then bake in oven for 20 minutes.

Icing

  1. Add all ingredients to bowl and mix well.
  2. Once slice is cooked, spread with icing immediately and let sit for 10 minutes.
  3. Take slice out of the tin and cut into slices.

 

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Vanilla Chai Tea Cup Cakes

Vanilla Chai Tea Cup Cakes

These cup cakes are a little different to the average cup cake, they are sweet with a bit of spice and are delicious! Chai lovers will love these!

Ingredients:

  • 125 ml full cream milk

  • 3 chai tea bags

  • 190 g plain flour

  • 1 ½ tsp baking powder

  • ¼ tsp each ground cinnamon, ground nutmeg, ground ginger, and ground allspice mixed

  • ¼ tsp salt

  • 115 g unsalted butter softened

  • 200 g caster sugar

  • 1 tsp vanilla essence

  • 2 eggs

Instructions:

  1. Preheat the oven to 180c and line a 12-hole cupcake tin with paper cases

  2. Heat the milk in a small saucepan until just boiling. Add the chai tea bags, remove from heat and leave to steep for 15 mins. Remove and dispose of the chai tea bags and set the milk aside to cool completely.

  3. Sift together the flour, mixed spices, baking powder and salt in a bowl. Put the caster sugar and butter into a separate bowl and beat until fluffy and pale. Add the vanilla essence then add the eggs one at a time beating after each addition until mixed together.

  4. Add half of the flour mixture and the tea infused milk and beat until combined.

  5. Add the remaining flour and mix.

  6. Spoon the batter into the paper cases and bake in the preheated oven for 20 mins. Leave to cool in the tin for 1 - 2 mins then transfer to a wire rack to cool completely.

  7. Ice with your favourite icing recipe!

Serves: 12

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Easy Hazelnut & Chocolate Truffles

Easy Hazelnut & Chocolate Truffles

These truffles are one of life's little pleasures, make them and share with friends or keep them for yourself haha!

Ingredients:

  • 1 cup hazelnuts
  • 100 grm chocolate wafer biscuits crushed
  • ¾ cup of Nutella
  • 200 grm dark cocoa chocolate melted and cooled

Instructions:

  1. Preheat oven to 180c (160c fan forced).
  2. Spread hazelnuts on a baking tray and bake for 10 mins. Remove them from the oven to let them cool slightly.
  3. The skin of the hazelnut will need to be removed. The best method to do this is using a tea towel to rub the surface of the hazelnut until all skin is removed.
  4. Finely chop the hazelnuts and place them into a bowl.
  5. Add Nutella and wafer biscuits to the chopped nuts and mix well. You may need to chill the mixture for 20 – 30 mins or until firm enough to roll.
  6. Roll 1 heaped teaspoon of mixture into a ball. Repeat until remaining mix is used.
  7. Place hazelnut balls onto a lined baking tray and chill for 45 mins or until firm.
  8. When the balls are firm dip them into the cooled melted chocolate one at a time ensuring they are coated evenly. Shake off the excess chocolate.
  9. Place into fridge until chocolate has set.

Makes 20

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