Ingredients
Method
Boil potato till cooked, about 5 – 8 mins. Mash and let cool.
Fry finely chopped onion and garlic until brown. Add to cool potato with cumin.
Make small patties with potato mix and crumb with cornflake crumbs.
Fry in a little butter until brown on each side.
You can add lentils for a variation.
Serving Suggestions
Note
Ingredients
Method
Preheat oven to 210°C.
Heat a large frying pan on high heat.
Season the diced chicken with salt and pepper then add oil to the pan and sear the meat. When lightly coloured, remove from the pan and keep to the side.
In the same frying pan melt the butter, and then add leeks and sauté for 4-5 minutes.
Add flour and stir through to form a thick paste, cook for 1-2 minutes.
Gradually whisk in milk, stirring continually to prevent lumps. Once all the milk is added, whisk until smooth then add cream and corn. Simmer for 2-3 minutes.
Add seared chicken and simmer for about 5 minutes for flavours to combine.
Remove from the heat and stir in chives and lemon juice.
Portion the pie mixture into 6-8 ramekins.
Cut out 6-8 puff pastry lids and place on top of your pie mixture making sure the pastry lid is slightly larger than the dish.
Brush the pastry with egg wash, sprinkle with sesame seeds and place pie pots onto one large oven tray and pop in the oven on the middle rack.
Bake for 25-30 minutes then leave to cool for 5 minutes before eating, as they will be very hot.
Serving Suggestions
Note
Ingredients
Frosting
Method
Preheat oven to 180°C (fan forced).
In a medium sized mixing bowl, add flour, sugar, baking powder, bicarb soda and salt and with a fork, mixt together until all combined, create a well in the centre.
Add the melted butter, eggs, banana and vanilla essence.
Stir through with fork until well combined.
Fill muffin pans with your cupcake papers, then spoon in the mixture until it reaches approx the half full.
Place in oven for 12-18 minutes until golden brown on top. Leave to cool.
To make the frosting, mix all ingredients together for about 5 minutes with an electric mixer, until they become silky and pale. Fill a piping bag (I’ve used Wilton 1M tip) or a ziplock bag with a corner cut off – or if you wish to ice freehand with a knife – and cover the cupcake with a swirl of honey cream.
Serving Suggestions
Note
Ingredients
Method
Step 1. Place chocolate in a glass bowl and melt in the microwave for 1 minute. Stir until melted. Place a layer of baking paper down to sit your sleighs on. Peel plastic off candy canes. Place on the sheet about 3cm apart.
Step 2. Spoon a little melted chocolate on the back of a Milky Way and sit the Milky Way on the candy canes. Adjust the canes so the hooks are standing straight up.
Step 3. Using a sharp knife, cut legs off a Tiny Teddy biscuit. Dab a little melted chocolate on the cut edge.
Step 4.Sit the Tiny Teddy on top of the Milky Way and hold until firmly attached.
Step 5. Dot a little chocolate on a red Mini M&M and stick it on the face of the Tiny Teddy biscuit.
Step 6. Break pretzels so you have 1.5cm sticks and dab a little chocolate on the bottom of each stick and place on Tiny Teddy head as antlers.
Serving Suggestions
Note
Ingredients
Method
Trim fillets and slice through lengthways. Brush the top of each with some olive oil.
Preheat chargrill pan (or grill) to high heat. Cook chicken oiled sided down in a single layer for 5 minutes or until the chicken lifts easily away from the pan. My chargrill pan is smallish, so I cook in two batches. Turn chicken and cook for a further 3-4 minutes or until cooked through.
Let chicken rest for a few minutes.
Serve each chicken breast topped with a teaspoon of pesto and a serve of greens or a salad.
Serving Suggestions
Note
Ingredients
Method
Preheat oven to 190°C conventional (170°C fan-forced). Lightly grease a mini-muffin tray with the olive oil spray. Use the rolling pin to roll out each slice of bread until thin.
Using a small heart-shaped cookie cutter, cut 2 hearts from each slice of bread. Spray both sides of the bread with the olive oil spray. Place a heart into each mini-muffin cup.
Whisk the eggs and milk together. Divide the capsicum and onion evenly between the 12 shapes. Carefully pour in the egg mixture and top each quiche with a sprinkle of shredded cheese.
Bake for 20 minutes or until set.
Serving Suggestions
Note
4
Ingredients
Method
Heat a non-stick frypan to medium high heat.
Place fish fillets in pan and cook for 3-4 minutes until golden brown, turn (if the fish is sticking to the pan, leave for another minute or so and it will Û÷cook offÛª and then turn easily) and cook for another 3-4 minutes until just cooked through (depends on thickness of fish).
Move fish to one side of pan, melt butter and stir in lemon juice to combine and heat through.
Place fish on plates, pour lemon butter over and scatter with capers, if using.
Ingredients
Method
Preheat oven to 175C.
Place rice in bowl, add all ingredients, stir to mix.
Pour into greased baking dish or pan. Bake about 25 minutes.
Place plastic wrap on top of warm rice pudding and place in fridge to cool.
Serving Suggestions
Note
Ingredients
Method
Preheat oven to 180C. Place pumpkin on a baking tray, drizzle with one teaspoon of the oil, toss to coat and bake for 20 minutes or until cooked.
Place stock in a saucepan and heat until simmering. Heat remaining oil in a large heavy based frypan at medium heat, cook the sage leaves for about 30 seconds until crisp.
Remove leaves and drain on paper towel. Add onion to the pan and fry for two minutes, add garlic and cook for another two minutes.
Turn up the heat, add Arborio rice and stir constantly for two minutes until heated through.
Pour in wine, there will be a bit of a sizzle, cook until wine has almost evaporated.
Add half the roasted pumpkin and chopped sage leaves. Add a soup ladle (about half a cup) of hot stock to the frypan, turn the heat down to a simmer and stir until stock absorbed, then add another ladle of stock.
Continue adding stock, stirring and allowing each ladleful to be absorbed before adding the next. The risotto will take 15-20 minutes to cook.
As always with risotto, make sure you use a nice white wine and enjoy a glass while stirring! When the rice is nearly soft, add the remaining pumpkin, parmesan and blue cheese (if using).
Stir gently to combine, serve immediately topped with a few fried sage leaves.
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Serving Suggestions
Note
Ingredients
Method
Peel and dice potatoes and pumpkin. Steam or boil until soft.
Drain the soft potato and pumpkin, add milk and make a stiff mash using a potato masher or fork. Then set the mash aside.
Preheat oven to 190 C
Heat oil in deep frypan or large saucepan. Add curry paste and let simmer for 1 minute, stirring frequently.
Add your lamb to the pan, stir through to cover all with curry paste. Put a lid on your pan for approximately 3-4 minutes to allow the spices to develop and penetrate the lamb.
When lamb is browned, add onion and stir until onions soften – this should take only a few minutes.
Next add to the pan the diced tomato, water and chickpeas. Cover with lid again and allow to simmer on a low heat for another 20 minutes.
Spoon the lamb mixture into your ramekins leaving about 2cm space at the top. Spoon the potato and pumpkin mash over the top of the lamb mixture and smooth out to make an even surface with either the back of your spoon or a knife.
Bake in the oven for 15 minutes or until crispy on top.
Serving Suggestions
Note
Ingredients
Method
Trim fat and sinew from beef (it is always at this point that I consider a vegetarian diet) and cut into 2cm cubes.
In a large frypan, heat oil and then add half the beef and brown well on all sides.
Transfer browned beef to a plate and brown the remaining meat.
Return all meat to frypan and add the onion and curry paste, stir to coat meat and onions in paste.
Cook for two minutes.
Peel the sweet potato and chop into 2cm cubes, add to the frypan and stir well.
Add half a cup of water, bring to the boil, cover and turn the heat to low.
The sauce should be just simmering.
Cook for at least 1 hour until meat is falling-apart tender and the potato is soft.
Just before serving, combine the milk and coconut essence in a jug and pour into the curry. Stir well.
Serve curry with steamed rice, garnished with peanuts and coriander.
Serving Suggestions
Note
Ingredients
Method
Preheat oven to 180°C. Grease and line base of a 25 x 6cm baking dish or cake tin.
Heat the oil in a large frying pan over a low heat.
Add the leeks and cook for 10 minutes or until softened. Transfer the leeks to a bowl and set aside.
Cook spinach leaves in boiling water one minute, then drain in a colander.
Refresh under cold water then press firmly to drain excess water.
Combine the fetta and haloumi in a bowl.
Add ¾ of the cheeses and the spinach, mint and flour to the leeks.
Lightly beat the eggs and stir through other ingredients.
Pour into the prepared dish and then top with the remaining cheeses.
Bake in the oven for 45 minutes, then turn out onto a serving dish and garnish with some mint leaves and extra crumbled fetta.
Serving Suggestions
Note
Ingredients
Method
Place all the dressing ingredients in a small saucepan and stir over low heat until combined. Set aside.
Spray a non-stick frying pan with oil and heat.
Add lamb and cook for 5 minutes on each side.
Transfer to a plate, cover loosely with foil, set aside for 5 minutes, then cut into thin slices.
Meanwhile, place noodles in a large heatproof bowl, cover with boiling water.
Gently separate the strands using a fork and stand for 5 minutes.
Drain well.
Place beans in a small heatproof bowl, cover with boiling water, stand for 3 minutes.
Drain, rinse under cold water and drain well.
Arrange noodles, vegetables and lamb on serving plates, and drizzle with dressing.
Garnish with flat parsley leaves, if desired.
Serving Suggestions
Note
Ingredients
Method
Slice the profiteroles in half, fill the base with about a teaspoon of cream and then put the top on. Spread some cold chocolate sauce over the top. Amazing dessert in less than 5 minutes!
Serving Suggestions
Note
Ingredients
Method
Preheat oven to 170°C. Line a slice tray with baking paper and set aside.
Mix all dry ingredients in a large bowl, add melted butter and stir well.
Press mixture firmly into a slice tray.
Bake for 20 minutes.
Sift icing sugar and cocoa and stir in melted butter and milk.
Spread over the warm slice and sprinkle coconut over the top. Leave to cool and cut into 5cm by 5cm squares.
Serving Suggestions
Note
Serves 4
Ingredients
Method
Serving Suggestions
Note
Ingredients
Method
Stir the flour, baking powder and sugar together in a bowl. Add the eggs, buttermilk and melted butter, whisk to combine. Gently stir in berries. The mixture will be quite thick.
Heat a large non-stick frypan over low to medium heat and melt ¼ teaspoon of the extra butter. Pour 1/3 cup (I use my measuring cup) of pancake batter into the pan, spread mixture so it is not more than 1 cm thick and cook for 2-3 minutes until bubbles appear on the surface. Turn the pancake over gently (I don’t have the flipping-in-the-air skill perfected yet…) and cook for another minute.
Transfer cooked pancakes to a plate and keep warm (oven at 120°C) while cooking the rest of the pancakes.
Serve with maple syrup or honey and yoghurt or ice cream.
Serving Suggestions
Note
Serving Suggestions
Note
This recipe is sponsored by The Collective. See their full product range here.
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Serves: Makes 30 – 40 cake pops depending on size of cookie cutter
Preheat oven to 180C (160C fan-forced). Grease and line a 23cm loaf tin with baking paper and set aside.
Using an electric beater, cream coconut oil and sugar together until pale and well combined. Then beat in eggs one at a time.
Add vanilla extract and mashed bananas and beat through well.
Fold in the flour and then transfer batter into the loaf tin, but reserve about one fifth of the batter.
Mix the cocoa through this reserved batter, then dollop it on top of the batter in the loaf tin. Use a knife to gently swirl the cocoa batter through the plain batter. 3-4 long swirling motions will be sufficient. This will create a marble effect once cooked.
Bake for 45 minutes or until cooked through. Wait 5 minutes, then turn the cake out onto a wire rack. Set aside to cool for 15 minutes and then wrap the cake in a tea towel and pop into the fridge to chill for 30 minutes or until cold to the touch. Chilling the cake makes it easier to cut.
Line a large cookie tray with baking paper and set aside.
Remove the cake from the fridge, gently trim all of the edges, then carefully slice lengthways into 4 long equal slices. Using the cookie cutter, gently press as many round discs as you can out of all 4 lengths of banana bread. Set aside.
Break the chocolate into squares and place in a microwave safe bowl, heat gently in 30 second intervals, stirring each time, until chocolate is melted and smooth. Set aside to thicken slightly for 2-3 minutes.
Place the spinkles in a separate bowl.
Gently insert a popsicle stick into each disc and dip into the melted chocolate, then hold over the bowl to allow excess chocolate to drip.
Then roll each chocolate covered disc into sprinkles to coat and transfer to the lined cookie tray.
Refrigerate for 1 hour or until chocolate is set.
Ingredients
Cake
Frosting
Method
Preheat oven to 160’C.
Sift all dry ingredients into the bottom of an ungreased springform pan. Mix well.
Make three holes in the dry ingredients and add vanilla in one, oil in another and vinegar in the last one.
Pour warm water over the top of all the ingredients and with a spatula, stir all ingredients together well. Ensure the bottom surface and sides of tin are well scraped.
Place in oven for 45-50 minutes. Insert a skewer in the centre of the cake – if it comes out clean it is cooked all the way through.
Remove from oven and cool completely before icing. Remove springform side and ice and then serve from the springform base.
To make the icing, cream the butter and icing sugar together by beating with electric mixer on high speed. It should become smooth and aerated. Add vanilla and cocoa and mix again. Lastly add milk little by little until it has achieved a light, fluffy consistency.
Spread on cake with a knife.
This is Moira Gillard’s recipe – adapted by Melissa Klemke for Kidspot, New Zealand’s best recipe finder.
Ingredients
Method
Preheat the oven to 180å¡C conventional (160å¡C fan-forced). Line the slice tray with baking paper and set aside.
In a mixing bowl, combine the Weet-Bix, flour, sugar and sultanas.
Melt butter and pour into the mixing bowl. Combine all ingredients until they just come together.
Pour the mixture into the slice tray. Press down firmly with the large metal spoon until the mix is firmly packed into all the corners and smooth on the top.
Bake for 15 mins or until lightly browned. Remove from the oven and set aside to cool.
While the slice is cooling, combine the icing sugar mixture and just enough of the lemon juice to create a slightly runny icing, add a little extra water if needed to get the right consistency.
Drizzle the icing over the slice. Once the slice is cool, cut into bar shapes.
Note
Ingredients
Method
Place the cheese onto the plate for the head.
Place the apple slices in a line to form the body. Leave one slice for the eyes.
Cut 6 little legs from the fruit strap using a small sharp knife. Place them underneath the body.
Cut a little smile for the face. Cut two antenae. Place smile onto the cheese and antenae above.
Cut two small eyes from the apple slice. Place onto the cheese.
Serving Suggestions
Note
Serves 12
Ingredients
For icing:
Method
Preheat oven to 160°C (140°C fan-forced). Grease and line a 24cm springform cake tin.
Cream butter and sugar until pale and fluffy. Add eggs one at a time, beating well between each addition. Add mango flesh, coconut and flour and beat until just combined.
Pour into lined cake tin and smooth down surface. Bake for 1 hour or until a skewer inserted into the centre comes out clean. Cool on a cake rack.
Meanwhile, to make icing, combine ingredients until smooth. Spread over cooled cake and top with mango slices.
Serving Suggestions
Note
Ingredients
Method
Stir the condensed milk and melted butter in a medium bowl until mixed together well. In a separate large bowl, use a big wooden spoon to mix the crushed biscuits, lemon zest and coconut. Carefully pour in the butter and condensed milk, and stir well until everything is mixed together.
Line a 28x18cm tin with baking paper, and then use your hands to press the mixture into the tin. Transfer into the refrigerator to chill for 1 hour.
To make the passion fruit icing, use a wooden spoon to combine the icing sugar, passion fruit and butter in a medium bowl. Mix well until smooth and creamy. Pour the icing over the chilled slice and return to the fridge for 30 minutes.
While you wait for the slice to set, be sure to lick any icing that is left on the spoon! Once set, cut into squares.
Serving Suggestions
Note
Ingredients
Method
Preheat oven to 200C
Peel, core and cut apples into smallish pieces.
Place cut apple, cloves and water into a small casserole dish.
Cover and place in microwave on high for about 5 minutes.
In a small bowl rub the butter and flour together to form pea size pieces.
Then mix in sugar.
Put the crumble mixture on top of the apple and put into oven for around 15 – 20 minutes or until crispy and brown on top. Serve with icecream.
Serving Suggestions
Note
4
Ingredients
Method
Cook macaroni according to packet instructions, it will take 6-10 minutes.
When al dente, drain macaroni and return to pot.
Add cheeses, cream or milk and salt to the macaroni and stir over a low heat until cheese has melted and the sauce has thickened.
Note
Ingredients
Method
Preheat oven to 220°C (200°C fan-forced). Spray 2 pizza trays with canola spray and lay the pizza bases on the trays.
Spread pizza sauce over each base and divide the cheese slices between them.
Arrange sliced tomatoes on top and place in the oven for 10-15 minutes or until the mozzarella cheese is melted.
Scatter basil leaves over the top of pizzas and serve.
Serving Suggestions
Note
Ingredients
Chicken marinade
Mayonnaise
Method
Mix all marinade ingredient together with a mortar and pestle until they becomes a paste (about 3 minutes).
Pound the chicken fillets as flat as you can with a mallet or similar.
Brush on marinade and refrigerate for 30 mins – 1 hour.
Fry chicken in frying pan or on griddle/BBQ until cooked but not too brown.
Combine mayonnaise ingredients in a small bowl.
Toast and butter the buns or turkish bread, add chicken, mayonnaise, tomato and lettuce and serve.
Serving Suggestions
Note
Ingredients
Method
Dust shanks in flour. Bring a large frying pan to medium heat and then add 2 tbsp oil. Brown shanks in batches. As you brown the last batch of shanks, put onions into the pan and cook until they have a nice color, about 3 minutes.
Place shanks on a plate, and make small slits pushing garlic slices into the slits.
In a slow cooker, layer potato slices first, then the onions, half the feta cheese, and then finally the shanks.
Sprinkle with remaining feta, oregano, 2 tablespoons olive oil and then the wine and water. Grind pepper over and sprinkle with salt.
Set the slow cooker on high and cook for 3 hours. Turn the shanks at this point and continue cooking for 2 more hours until meat is very tender. Slice meat off the bones and place vegetables into shallow bowls. Top with sliced meat and cover with the juices from the slow cooker.
Serve immediately with lemon wedges to squeeze over.
Serving Suggestions
Note
Ingredients
Method
Preheat oven to 200°C or 180°C fan-forced.
In a large bowl, combine apples, frozen blueberries (they’re easier to handle if still frozen) and orange zest. Mix to combine then pour into a suitably sized pie dish (approximately 25cm x 35cm).
In a food processor mix the flour, butter and brown sugar until it resembles fine breadcrumbs. Mix in the coconut and almonds then pour over the top of the fruit.
Place in the oven for 30 minutes or until the top is golden.
Serving Suggestions
Note
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