Cherry Chews

I felt like cooking something sweet and I found this recipe online. For the first time ever, I baked something that didn't come with a photograph! So I really wasn't sure what it would turn out like! I had an idea in my head that I could drizzle chocolate over the top, and I suppose you could. But I decided to leave these as they were.

I added extra cherries because I really don't think you can ever have too much of a good thing! They are so gooey and chewy and crunchy! All my favourite textures. Really sweet and flavoursome!

1 cup self-raising flour
1/4 cup plain flour
1 cup icing sugar mixture
125g butter, melted
3/4 cup caster sugar
1/2 tsp baking powder
2 eggs, lightly beaten
1/2 cupdesiccated coconut
150g glace cherries, chopped

Preheat oven to 180°C. Lightly grease a 16cm x 26cm slab pan and line with non-stick baking paper.

Sift the flours and icing sugar into a bowl. Add the butter and mix until combined. Press into the base of the pan.

Combine the remaining ingredients in a bowl. Spread over the base. Bake for 35 minutes. Leave to cool then cut into squares to serve.

E.

Indiah’s Favourite

I have wonderful little girlfriend called Indiah, who I used to hang out with all the time before I moved to Sydney.

Whenever we were choosing where to go for dinner or what to cook Indiah would scream Spaghetti Bolognese!

It is her absolute favourite.

Now, the first time I had Indiah at my place I asked her what she wanted for dinner and she of course, answered Spaghetti Bolognese. Being brought up vegetarian I had never eaten Spaghetti Bolognese, let alone made it or even seen it made.

My old friend, Google, helped me out and I combined a few recipes and came up with this one.

Thankfully, my gorgeous little Indy loved my Spaghetti Bolognese and said it was one of the best ever, which was proved by her always asking me to make it.

I hope you enjoy it as much as Indiah and I.

2 onions, finely diced
500g mince
2 tins tomatoes
1 tsp honey
½ tsp chilli flakes
1 tsp paprika
1 tsp oregano
Salt & Pepper
Glass of red wine

Fry the onions till soft. Add the mince and brown well, making sure to stir well and breaking up any lumps.

Next, add the 2 tins of tomatoes, wine, honey, chilli (more if you like it hot), paprika, oregano, and a fair bit of salt and pepper.

Bring up to heat and allow to simmer, a high-ish simmer, for minimum 30 minutes, stirring regularly. You can do this for an hour or 2 if you have time, like on a lazy, cold, hungover Sunday afternoon.

Season to your taste.

If you have any fresh herbs like basil. rosemary or oregano, chop up a little and stir through. Its not necessary though.

Boil the pasta according to instructions and drain and stir through the sauce and serve with a little parmesan.

Please note I used fettuccine as I didn't have any spaghetti at hand, for all you traditionalists.

S

Blueberry & Raspberry Lime Drizzle Cake

I made this cake for a dinner party my mum had on Saturday night. Unfortunatley I don't have any photographs of the inside as I wasnt actually AT the dinner party! But as you can see from the outside, the inside would be full of fruit and colour! This cake is so tasty and zesty and refreshing! It is really so simple to make. I've made it for mums dinner parties five times now! And she tells me that everyone always asks for the recipe. It can be served warm or cold, with ice cream or with cream. I think its a fantastic cake for a garden tea...

225g butter, softened

225g caster sugar

4 medium eggs

Grated zest and juice of 2 limes

250g self-raising flour

25g almond meal

Pinch salt

100g each blueberries and raspberries

For the syrup

8 tablespoons lime juice (about 4 limes)

Grated zest of 1 lime

140g caster sugar

Line the base and sides of a 20cm square cake tin with greaseproof paper and butter the paper. Set oven to 180C or 160C for a fan forced oven.

Cream the butter and sugar together until light and fluffy.

Gradually beat in the eggs, adding a little flour towards the end to prevent curdling and the almond meal.

Beat in the lime zest, and then fold in the flour.

Fold in enough lime juice-about 3 tablespoons- to give you a good dropping consistency.

Fold in three quarters of the blueberries and raspberries and turn into the prepared tin.

Smooth the surface then scatter the remaining fruit on top-it will sink as the cake rises.

Bake for about 1 hour (cover with foil if beginning to brown too much), until firm to a gentle prod in the centre.

A skewer pushed into the centre should not have any uncooked mixture adhering when removed.

Meanwhile make the syrup: put the limejuice, zest and sugar in a small saucepan.

Place over a gentle heat and stir, without allowing to bubble. The sugar should dissolve a little. As soon as the cake comes out of the oven, prick it all over with a skewer then spoon the syrup over it, leave to cool in tin. When cool turn out of tin, remove lining paper and cut into 12 pieces and serve, either as a cake or as a dessert.

E.

Lamb Shanks

I originally took this recipe from a Jamie Oliver Show. It is so simple but has so much flavour! I think its the balsamic that really gives it kick. After three hours the meat just falls straight off the bone. Its really so simple! Once you put it in the oven you don't need to touch it again until you're ready to eat. The meat is so tender that you almost can't tell the difference between the mash and the meat! Its all so soft and melt in your mouth...

4 lamb shanks
2 carrots
2 sticks celery peeled
1 brown onion
2 tins chopped Italian tomatoes
1 tablespoon coriander seeds
3 sprigs rosemary
1 tablespoon dried chilli
1 tablespoon plain flour
4 tablespoons balsamic vinegar
1 cup white wine
2 tins chopped tomato

Salt & Pepper
Olive oil
Mashed potato

Using pestle and mortar, bash up coriander seeds, dried chilli, a decent few pinches of salt and pepper. Add one-tablespoon plain flour and mix together well. Coat the lamb shanks in this mix.

Cover the bottom of a saucepan with oil and fry off the lamb shanks until they are golden. Set them aside.

Using the same oil that the shanks were cooked in, add the chopped onion and fry off for a few moments then add finely chopped carrot and celery. Then add a few decent pinches of salt and pepper. Add the whole sprigs of rosemary. Add four tablespoons of balsamic and cook it off until the liquid is quite reduced. Then add white wine and cook again until it reduces. Add the two tins of tomatoes and stir through.

Place the lamb shanks in the bottom of a baking dish and pour the sauce over the top. Cover and cook in oven at 180º for around 3 hours.

Serve on a bed of mashed potato.

E.

Chocolate Petits Fours

My girlfriend at work, Marika, pointed this recipe out to me and said "look how easy it is!" and by golly was she right! It literally took two minutes! As the recipe suggests. And tastes so decadent! Very quick and easy and impressive if you were to get a last minute invite to a dinner! They are very rich so really just ONE with a liquer coffee would be sufficient! They're like little blocks of chocolate ganache! mmm

200g 70%-cocoa dark chocolate, broken into pieces

200ml thickened cream

20g butter

1 teaspoon vanilla extract

2 tablespoons cocoa powder

Place chocolate, cream and butter in a heatproof, microwave safe bowl. Microwave, uncovered, on MEDIUM for 1 to 2 minutes, stirring every minute with a metal spoon, or until almost melted. Add vanilla and stir until smooth.

Line base and sides of a 4cm deep, 7cm x 25cm bar pan with baking paper, allowing 2cm overhang at both ends. Spoon chocolate mixture into the pan. Refrigerate until firm. Cut into small squares and dust thickly with cocoa.

E.

Orange Chocolate Cupcakes

When I saw this recipe I thought it was the prefect little thank you for my tagine.

Somehow this made 24. I think they might have been intended to be more muffin-like than cupcake-like. However, with 24 more people enjoyed them as we took some to work.

Jaffa's are an old time lolly here in Australia, I don't think you can get them overseas? They're a orange chocolate inside an orange candy shell.

260g plain flour
1/4 cup (55g) cocoa powder
1 1/2 tsp baking powder
1 cup (220g) caster sugar
80g Terry's orange chocolate, chopped
250g tub light sour cream
60g unsalted butter, melted
1/4 cup (60ml) milk
2 eggs
1/3 cup Jaffas, crushed + extra to decorate

200g good-quality dark cooking chocolate, chopped
1/4 cup (60ml) thickened cream

Preheat oven to 180°C.

Line 12 muffin pans with paper cases.

Sift together the flour, cocoa and baking powder.

Add the sugar and chocolate.

In a separate bowl whisk together the sour cream, melted butter, milk and eggs together.

Add the wet mix to the dry mix and mix until just combined. Try not to over mix.

Put the mixture into the pattypans and bake for 15-20 minutes or until golden and cooked when tested.

Cool allow to cool in the muffin-pan.

Melt chocolate and cream in a heatproof bowl over a saucepan of simmering water, stirring until chocolate melts.

Set aside for 1-2 hours to thicken slightly, I just put it in the fridge for a 10 minutes and it thickened nicely.

Spread muffins with the ganache and sprinkle with crushed Jaffas to decorate.

S

Toffee & Chocolate Blondies

I found this recipe on another blog and as soon as I saw the photograph I fell in love. It looked so enticing. And the real thing was even better than I expected. I served it warm with a big dollop of whipped cream on the side.

The recipe from the Desert Candy blog I took it from, asked for American chocolate coated toffee bars. Being in Australia I decided to use Fantales! And I am so pleased that i did.

The thing I love about these blondies is that it can be served warm with whipped cream as a dessert or cold with a coffee as a delicious afternoon treat.

6 tbl butter, softened

1 cup dark brown sugar

1 tbl instant espresso

1 tbl hot water

2 eggs

1 tbl vanilla extract

1 cup flour

1 tsp baking powder

1/2 tsp salt

1/2 cup chopped chocolate

1/2 cup chopped Fantales

3 tbl Kahlua

Preheat oven to 180 degrees.

Grease and flour an 8” square baking pan (I lined mine with foil, then grease the foil)

Dissolve the espresso in the hot water in a small bowl and set aside.

In a medium bowl, whisk together the sifted flour, baking powder, and salt.

In a large bowl, cream together the butter and sugar until light and fluffy.

Add the espresso and the vanilla.

Beat in the eggs one at a time.

Fold in the flour mixture, stirring just until any streaks disappear.

Stir in the chocolate and fantales.

Pour into the prepared pan and bake for 25 minutes, or until a toothpick inserted in the center comes out clean.

As soon as you remove them from the oven, use a pastry brush to brush the Kahlua all over the top of the blondies.

Cool completely before cutting into squares.

E.

Sathya's First Tagine

Well, I finally joined the gang. The Tagine Gang, that is. Thank you, Laura, Liz and Cath.

I was lucky enough to receive this beautiful Emile Henry cooking item on the weekend.

I quickly messaged Liz to ask her what ingredients I need to make one that day! Her reply was simple. chicken maryland, tinned tomatoes and prunes and vegetables and I should be right.

I did as I was told and when I got home I looked up a recipe I had sent Liz months earlier when she got her tagine. Unfortunately I didn't have everything needed, but it was a good guide, as I had no clue. I came up with what you will find below, and it was yummy!

I have to say, I didn't find as relaxing as I expected a slow-cook recipe to be. I obviously had her too full and she overflowed, leading to burning, which lead to firealarm games. I must admit, I was hungover, so it took me a few times to cotton and and take some liquid out, which I then added later when everything had cooked down.

1 leek, chopped
1 capsicum, diced
3 potatoes, peeled and diced
2 pieces of chicken Maryland, each cut in half
1 tin of tomatoes
2 tbsp flour
3 tbsp olive oil
2 tsp stock/bouillon powder
500ml water
1 cinnamon quill
½ tsp ground cinnamon
½ tsp paprika
¼ tsp ground cloves
¼ tsp nutmeg
4 garlic cloves, finely diced or crushed
Salt and pepper
200 grams prunes, coarsely chopped

Preheat oven to 150°C.

On a large plate put the flour and salt and pepper and turn the chicken in the flour mix to coat.

Place the base of the tagine on the stove on high heat. Add 2 tbsp of olive oil.

Fry the chicken on each side briefly to seal.

Remove the chicken, once sealed, and put to one side.

Add a little more oil in the base and fry the leeks until soft. Add the capsicum, potatoes and garlic and fry for a few minutes. Season.

Add the tinned tomatoes, stock, water and spices and bring to a simmer.

Put the lid on the base and transfer to warm oven.

Cook in oven for 2 - 3 hours stirring occasionally.

Serve with mashed potatoes or couscous, or on its own.

I love the art of slow cooking, and to be fair you could very easily do this in a cast iron pot or casserole dish but the tagine, does somehow make a difference. I am not an expert yet, so I can't say why.

S

Mars Bar Cake/Slice

Dinner with friends on the weekend was curry. I always struggle what to make for dessert after an Indian meal, so I threw a few choices over to Stacy and she chose the Mars Bar cake.

We used this recipe, but found we need a lot more rice bubbles than the recipe and added marshmallows along the pretence of the Great American Treat – Rice Krispy Treat. I was going to add the marshmallows through at the end for colour and texture but then learnt about this American Treat and we tried it this way.

This one goes out especially to you, Dad, I thought of you a lot.

When we were kids and we had to go somewhere in Dads car there was regularly a Mars Bar wrapper. We'd yell and scream that it wasn’t fair that he had one and insist he buy us one. Sometimes it worked haha.

This is rich and sticky and oh, so very, very bad for you but damn it was good!

6 Mars bars
6 oz/170 grams butter
6oz/170 grams rice bubbles
Handful of marshmallows

In a heatproof bowl break up the Mars bars into pieces.


Add the butter and marshmallows in pieces to the Mars bar and melt together in a microwave or bain-marie style in the stove top (pot of simmering water, and bowl over the top).

Mix the butter, Mars bars and marshmallows together until smooth.

Add the rice bubbles and make sure they’re all covered well.

Put mixture in a buttered dish and pat down.

Refrigerate until set.

Cut into squares and serve.

You can find the original from http://becksposhnosh.blogspot.com/

S

Tomato & Basil Risotto

This is one of the first meals Sathya ever cooked for me. I was blown away that anyone in my (then) age group could cook something so yummy! The next time Sathya cooked it, I sat at her kitchen table and eagerly wrote down every step she did! When the first opportunity arose for me to cook it I remember being so nervous! I had never cooked a 'meal' in my life! (besides toasties and 2 minute noodles).

I had all the ingredients cut up, prepped, measured and ready to go as I was so scared I would make a mistake and ruin it! But I didn't ruin it! It was perfect! In fact, its turned out perfect every time I've made it. Its become an old faithful that I love and crave. It's so simple I can do it with my eyes closed. I don't even have the original recipe anymore, I just measure approximately as I remember...

2 tins chopped tomatoes

1 bunch basil

3 tbsp Olive oil

Salt & Pepper

50g butter

3/4 cup water

1 1/4 cup Arborio Rice

1 Red onion

2 tablespoons Tomato Paste

75ml red wine

100g parmesan, grated

175g bacon, chopped

Blend tomatoes, basil, olive oil & salt and pepper in a food processor (not essential if you dont have one (if this is the case, just chop the basil finely and mix with tomatoes, oil and S&P).

In a saucepan melt the butter and add the chopped red onion. Fry the onion on low heat for 7 minutes until it is transparent. Add the rice and stir. Let it sit, stirring occasionally for a few minutes. Add wine and tomato paste and cook off until alcohol smell disappears.

Pour into the pot the tomato & basil mixture and stir. Bring it to a simmer and leave for around 5 minutes. Add the water. Place lid on pot and put in 180 degree oven for a good 40 mins. Stir once or twice.

Remove from oven and add the parmesan and stir it through. Return to the oven for another 15 mins. Meanwhile, fry the bacon off until crispy.

Serve in a bowl with crispy bacon over top, more parmesan and some basil leaves.

E.

Spinach and Lamb Curry

I keep finding with these Mistress of Spice curries, that the longer you let them cook the more perfect and flavoursome and moreish they become. So last night I let the meat cook for three hours. With every bite I found I wanted more and more!

My other half didn't speak until he had finished eating and the first thing that came out of his mouth afterwards... "There had better be more babe!" Thats why its fantastic that each of these curries leaves plenty of left overs, and they always taste even better the next day!

The health benefits are huge too! Some of the spices in this curry include, Coriander, Cumin, Fenugreek, Tumeric, Mustard, Pepper, Chilli... And with all that spinach, you can't go wrong...

800g lamb
Diced 2 large onions
Finely chopped 4 cloves garlic
Finely chopped 4 tsp Mistress of Spice Madras Curry Powder

500g frozen spinach, defrosted
1 x 400g can diced tomatoes
¾ cup Greek yoghurt
½ cup cream (this can be replaced with yoghurt to make a lower fat version if you like)
1 bunch coriander leaves, roughly chopped
2-3 tbsp oil

Heat oil in large saucepan or frying pan that has a fitting lid. Add the onions and sauté until softened. Add the garlic and fry for a couple of minutes before adding the curry powder. Stir this through the onions and garlic for about 20 seconds and add the diced lamb. Brown the meat, stirring to coat well in the spice mix.

When lamb is lightly browned add the can of tomatoes and about 1 cup of water. Stir, cover and simmer for about 40minutes. Stir occasionally to prevent sticking.

Add the spinach, stir, cover and simmer again for another 20 minutes. Then mix through the yoghurt (or cream if using). Do NOT let the sauce boil at this stage. A very gentle simmer is alright but boiling will cause the yoghurt to curdle. Put in the coriander, stir and season with salt to taste.

Serve with rice and yoghurt.

E.

Spinach & Risoni Soup

Now, I haven’t put a photo up here at the beginning as this soup is not very attractive, but, please, please believe me when I tell you the flavour and texture far out do the look!

I wanted to make soup and didn’t have much in the house. A staple in my freezer is spinach, so I thought why not.

My Mum is a fantastic throw-everything-in-a-pot and see what happens kinda cook, and 90% of the time, its brilliant. As a kid, she always made spinach soup. I have no idea of where the idea came from or the heritage of spinach soup, unless someone can enlighten me?

And so, I took on my Mums cooking ethic and spinach and risoni soup was the result.

The flavour was gorgeous, unlike anything else, a little sour and creamy, without adding any cream. With a soft and velvety in texture, I will be making this again, everyone loved it!

What you’ll need:
400g frozen spinach (you can use fresh if you have it)
5 tsp/cubes vegetable of chicken stock (I used Vegeta)
1 litre water
2 onions, chopped
3 sticks of celery, chopped
2 potatoes, peeled and chopped
1 tsp nutmeg
150grams risoni
2 400gram cans of cannellini beans, drained and well rinsed
oil
Lemon juice
Salt and pepper
200 grams mushrooms, chopped (optional)

Fry the onions in a little oil gently till clear. Add the celery and potatoes and fry for another minute.

Add the spinach, water, stock, nutmeg and salt and pepper. Bring to the boil, cover and leave to simmer for 30 minutes.


Add one can of the cannellini beans and cook for a further 10 minutes.

Process everything, till smooth and return to the heat. Add the other can of cannellini beans and the risoni and cook for a further 10 minutes.

I had lots of mushrooms I need to use up. However, I know many people hate mushrooms, so please don’t avoid this recipe because of the mushrooms. If you do like the mushrooms, they’re a nice addition, all I did was fry them in a non-stick pan and when they were almost done squeezed some lemon over them and seasoned. I then just added them to the soup.

Season to taste and serve. I added a dollop of sour cream to try and get a decent photo, but the taste didn’t need I thought.

Honestly, this is well worth a try.



S

Teryaki Beef Stir Fry

I love stir fry because it is so quick and easy and tasty! And you can add whatever you like! My sister in law gave me this recipe and it was mighty fine! Thanks Catherine.

2 tablespoons peanut oil
2 teaspoons sesame oil
2 cloves garlic, sliced thinly
600g rump steak, sliced thinly
1 medium brown onion, sliced thickly
230g can bamboo shoots, drained
½ cup bean sprouts
¼ cup teriyaki sauce
½ cup of beef stock
450g hokkien noodles
4 spring onions sliced thickly

Heat oil in wok or large non stick frying pan; stir-fry garlic and beef, in batches until beef is browned.

Stir-fry brown onion and bamboo shoots for 2 minutes.

Return beef mixture to wok with sprouts. Stir in sauce and stock; stir-fry until the mixture boils.

Meanwhile, place noodles in medium heatproof bowl; cover with boiling water, separate with folk, drain. Serve stir-fry with noodles sprinkle with spring onion.

E.

Chicken & Snake Bean with Thai Basil

Now, I know that you might think, everyone can cook a stir-fry and it is true, but not everyone gets it just right, I’m no expert but I find that effortless dishes like this can easily be made too rich so it’s important to go back to the basics every now and then…. And as you can see this meal is minimal work with maximum flavour. I’m a big fan of salt and used salted cashews instead of toasted. I also find that you can chop and change the vegetable contents as you please, or to suit what’s in your fridge, just having the core spices and sauces in your cupboard is the key.

700g snake beans
1 tablespoon of peanut oil
880g chicken thigh fillets, chopped coarsely
2 medium white onions, sliced thickly
3 cloves of garlic, crushed
1 teaspoon of five-spice powder
½ cup of oyster sauce
2 tablespoons light soy sauce
½ cup of cashews, toasted
½ cup of loosely packed thai basil leaves

Cut snake beans into 5cm lengths

Heat half of the oil in wok or large frying pan; stir-fry chicken in batches, until browned all over and cooked through.

Heat remaining oil in wok; stir-fry onion, garlic, and five spice until onion softens. Add beans; stir-fry until beans are tender. Return chicken to wok with sauces and nuts; stir-fry until sauce boils and thickens slightly. Just before serving stir in basil. Serve with rice if desired.

E

Quick Working Night Pasta

Miss Laura mentioned this easy dish to me a few months ago and I make it when I come home from work exhausted and starving.

This is enough for 2 and all of us make it differently. I like saucy pastas so add more than, say, Laura would.

The other bonus of this tasty recipe is its not that bad for you.

Good one!

Ingredients:
200g of egg fettuccine
2 tomatoes, diced
1 lemon
1 tsp fresh dill, finely chopped
3 tbs greek yogurt
1 tbs dijon mustard
2x 125g tins of salmon in springwater

Boil large pan of water and cook pasta according to instructions.

Whilst this is happening, mix yogurt, mustard, tomatoes, drained salmon, juice of lemon and a little lemon rind, and salt and pepper.

Drain pasta and mix the two together and serve.

S