Apple & passionfruit bircher muesli
Serves 4
2 cups bircher muesli with dried fruit & nuts
11/4 cups apple juice
1/2 cup thick natural yoghurt
1 granny smith apple, grated (leave skin on)
125g strawberries, hulled, roughly chopped
2 passionfruit, pulp removed
1 tablespoon honey
extra thick natural yoghurt & strawberries, to serve
1 Place bircher muesli into a medium bowl. Add apple juice. Stir to combine. Cover with plastic wrap and refrigerate overnight.
2 To serve; stir yoghurt, grated granny smith apple, strawberries, pulp of 1 passionfruit and honey through soaked muesli. Spoon into serving bowls. Top with a dollop of extra yoghurt, strawberries and drizzle with remaining passionfruit pulp. Serve immediately.
Poached vanilla pears with nut yoghurt
Serves 4
2 cups water
1 cup caster sugar
1 tablespoon lemon juice
1 vanilla bean, halved lengthways
1 cinnamon sticks
5 small (about 800g) Beurre Bosc pears
1 cup thick natural yoghurt
1/3 cup raw mixed nut kernels, roughly chopped
honey, to serve
1 Place water, sugar and lemon juice in a large saucepan. Using a teaspoon, scrape seeds from vanilla bean into pan. Add vanilla bean and cinnamon stick. Bring to the boil over medium-high heat, stirring occasionally, until sugar dissolves. Reduce heat to medium and simmer, stirring occasionally, for 10 minutes or until reduced by one-third.
2 Meanwhile, peel, core and quarter pears lengthways. Add pears to sugar syrup. Reduce heat to medium-low, cover and simmer for 10-12 minutes or until pears are just tender. Set aside for 20 minutes to cool slightly (JB – include note: to alternatively, chill in an airtight container overnight).
3 Combine yoghurt and nuts in a medium bowl. Spoon pears and syrup into serving bowls. Serve with yoghurt and nut mixture drizzled with honey.
Banana walnut bread
Serves 8
This loaf is low in fat but high on flavour. Great for lunchboxes or toasted for breakfast or after school snack.
2 cups self raising flour
1 teaspoon bicarbonate of soda
1 teaspoon ground nutmeg
½ cup brown sugar
¾ cup chopped walnuts
1 cup milk
2 eggs
1 cup mashed banana (see cooks tip)
1 Preheat oven 180C (no fan). Grease and line 7cm deep, 13.5cm x 24cm (base measurement) loaf pan.
2 Sift the flour, bicarbonate of soda and nutmeg into a large bowl. Stir in the sugar and walnuts. Combine the milk, eggs and banana in a bowl and stir gently into the banana mixture.
3 Spoon into loaf pan and smooth the surface. Bake 45-50 minutes or until a skewer inserted into the centre comes out clean. Stand 5 minutes in the pan before lifting onto a wire rack to cool.
4 Slice and serve with butter or jam.
Cooks tip1 cup of mashed banana is equal to about 2 large bananas. This loaf is best made with soft overripe bananas.
(from "Fast, Fresh & Fabulous")
This is a great cocktail to have on hand for summer entertaining...
Raspberryoska
Serves 4
1 cup frozen raspberries
1 tablespoon caster sugar
1/3 cup chilled sugar syrup
1 cup crushed ice
250ml vodka, chilled in the freezer
lime slices & chilled soda water, optional to serve
Sugar syrup
1 cup white sugar
1 cup water
1 Make sugar syrup place the sugar and water into a saucepan over medium heat. Cook, stirring 5 minutes until sugar dissolves. Bring to boil. Boil gently 7 minutes until syrup reduces slightly. Set aside to cool. Pour into bottle. Refrigerate until cold.
2 Place frozen raspberries and sugar in a 2 litre (8-cup) heavy duty glass jug. Using end of a rolling pin to crush berries and sugar together. Stir in 1/3 cup chilled sugar syrup.
3 Add crushed ice so the jug is half full. Pour in vodka. Stir well. Pour into glasses. Add lime and serve immediately.
For a less potent drink 2/3 fill glasses with raspberryoska and top up with soda water.
Variation: replace the raspberries with 1 cup frozen mixed berries.
Thai beef salad
Serves 4
2 tablespoons peanut oil
1 small red chilli, seeds in, finely chopped
1 stick lemongrass, white part only, finely chopped
1cm piece fresh ginger, peeled, grated
1 garlic clove, crushed
600g (2-3cm thick) rump, sirloin or fillet steak, trimmed
150g Asian salad greens
2 Lebanese cucumbers, halved lengthways, seeds removed, thinly sliced
1 small red capsicum, cut into thin strips
1/4 cup coriander leaves
1/4 cup thai basil or mint
1/4 cup salted peanuts, chopped
dressing
1 long red chilli, seeds removed, cut into long strips
2 garlic cloves, crushed
4cm piece fresh ginger, peeled, finely grated
1/4 cup fish sauce
2 limes, juiced
1 & 1/2 tablespoons finely grated palm sugar
1 Combine the oil, chilli, lemongrass, ginger and garlic in a ceramic dish. Add the steak and turn to coat, using fingertips to rub the flavoured oil into the steak. Cover and refrigerate for 1 hour if time permits. Remove the steak from the fridge 30 minutes before cooking.
2 For the dressing, Combine chilli, garlic, ginger, fish sauce, ¼ cup lime juice and palm sugar in a screw-top jar and shake until sugar has dissolved.
3 Preheat a barbecue grill or plate on medium-high. Remove steak from the oil mixture. Barbecue steak for 4-5 minutes each side for medium or until cooked to your liking. Transfer beef to a plate, cover and set aside for 10 minutes to rest.
4 Thinly slice the beef and place into a large bowl. Pour over half the dressing, cover and set aside for 15 minutes.
5 Add the salad greens, cucumber, capsicum, coriander and basil to the beef. Pour over the remaining dressing and toss until well combined. Sprinkle with peanuts and serve.
(from "Fab Food For Family & Friends")
Piri Piri chicken
Serves 4
2x 1kg chickens
1 lime, juiced
Light olive oil, for cooking
Shoestring chips, to serve
piri piri sauce
6 long red chillies
100ml sunflower or olive oil
2 garlic cloves, coarsely chopped
1 teaspoon sea salt
1 tablespoon smoked paprika
¼ cup red wine vinegar
Spinach & walnut salad
200g baby spinach leaves, washed and dried
¼ cup extra virgin olive oil
½ cup walnuts, roughly chopped
½ lemon, rind finely grated, juiced
1 For the piri piri sauce, preheat barbecue plate on medium-high. Toss the chillis in 1 tablespoon oil, thenbarbecue 5 minutes turning occasionally until tender and lightly charred. Remove from the barbecue to a board, halve lengthways, removing the seeds for less heat if desired and finely chop.
2 Transfer chopped chilli to a saucepan with garlic, salt, paprika, vinegar and remaining 1/3 cup oil. Bring to gentle simmer over medium heat. Simmer gently for 3 minutes. Set aside to cool. Blend or process until smooth. Pour into a sterilized jar and refrigerate until ready to use.
3 Cut the chickens down the breast bones. Press chickens to open flat. Remove and discard backbones by cutting down both side of the bone. Tuck wings under. Place chickens into a ceramic dish. Combine 1/4 cup piri piri sauce and the lime juice and pour over the chickens. Turn to coat. Cover and marinate 2-3 hours or overnight if time permits.
4 Remove chicken from marinade. Preheat barbecue plate on medium-high. Brush the hot plate with oil then place chicken skin side down onto barbecue plate. Cook for 5-7 minutes until charred. Turn over and cook a further 5 minutes. Reduce heat to medium-low, close the hood and barbecue for 15 minutes or until chicken is cooked through.
5 For the spinach & walnut salad, place spinach into a bowl. Heat oil in a medium frying pan over medium-high heat. Add walnuts and cook, tossing 3-4 minutes until toasted. Remove from the heat, add lemon rind and juice. Pour over the leaves, season with salt and pepper and toss to combine.
6 Serve piri piri chicken with shoestring chips and spinach and walnut salad.
(from "Fab Food For Family & Friends")
Lemon basil & pea spaghetti
Serves 4
400g spaghetti
1 cup frozen peas
2 tablespoon extra virgin olive oil
2 garlic cloves, crushed
1 red chilli, deseeded, finely chopped
1 large lemon, rind finely grated, juiced
1 tablespoon thyme leaves
1/2 cup basil leaves, shredded
150g fresh ricotta (see cooks tip)
1 Cook the spaghetti in a large saucepan of boiling salted water until al dente, adding the peas to the pasta for the last 2 minutes of cooking.
2 Meanwhile heat 2 tsp oil in a non-stick frying pan over medium heat, add the garlic and chilli and cook 1-2 minutes until aromatic. Remove from the heat, add lemon rind, ¼ cup lemon juice, thyme and the remaining oil.
3 Drain the pasta and the peas and return to the hot saucepan over low heat. Add the garlic lemon mixture and basil, season with salt and pepper and toss over low heat until well combined.
4 Pile into bowls, crumble over the ricotta, season with pepper and drizzle with a little extra oil if desired. Serve.
Cooks tip throughout the book I use fresh ricotta, its ricotta from the deli (supermarket or other), not prep-packed tub ricotta.
(from "Fab Food For Family & Friends")
Spiced beef tacos
Serves 4
800g rump steak, trimmed
2 tablespoons olive oil
2 garlic cloves, crushed
1 tablespoon ground cumin
1 tablespoon ground coriander
2 teaspoons smoked paprika
1/4 teaspoon cayenne pepper
1 ripe avocado, halved, mashed
8 soft flour tortillas, warmed (see jb tip)
1/2 cup sour cream
Shredded salad
1 large carrot, peeled
2 small green zucchini, trimmed
4 large radish, thinly sliced
1/2 cup flat leaf parsley leaves
1/2 cup small mint leaves
2 tablespoons olive oil
1 lime, juiced
2 teaspoons white sugar
1/2 long green chilli, finely chopped
1/2 long red chilli, finely chopped
1 Cut rump into cubes. Combine oil, garlic, cumin, coriander, paprika and cayenne in a ceramic dish, mix well. Add beef and stir to coat well. Cover and refrigerate 5 minutes or longer if time permits.
2 Preheat barbecue plate or large non-stick frying pan on medium-high heat. Thread the beef onto 8 skewers. Cook, turning occasionally and basting with marinade for 4-5 minutes, for medium or until beef is cooked to your liking. Transfer to a plate, cover and allow to rest 5 minutes.
3 Meanwhile, for the shredded salad, use a potato peeler to peel long thin strips from carrot and zucchini and place into a bowl. Add radish, parsley and mint. Combine the oil, lime juice, sugar, chilli and salt and pepper in a screw-top jar, shake well to combine. Pour dressing over salad and toss gently to combine.
4 Spread mashed avocado over base of warm tortillas. Top with a dollop of sour cream, beef and pile of shredded salad. Serve. If your serving kids remove the beef from the skewers before serving.
Tip You can use soft shell flour tortillas or corn taco shells, its delicious with both. Soft tortillas can be warmed in the microwave by placing a sheet damp paper towel between each, microwave for 30 seconds on Medium/50% per tortilla. Corn shells are best warmed in the conventional oven.
(from "Family Food & Weekend Feasts")
Minute steak with pepperonata
Serves 4
Pepperonata is one of my favourite things to make a big batch and keep stored in the fridge. Its delicious on ham sandwich, over pasta or pan-fried haloumi, on a sausage bun and the list goes on. It will keep 2-3 weeks in an airtight container in the fridge.
1 tablespoon olive oil
8 small minute steaks
pepperonata
1/4 cup extra virgin olive oil
1 small brown onion, finely chopped
2 garlic cloves, crushed
2 red capsicum, cut into strips
1 yellow and orange capsicum, cut into strips
400g can whole peeled tomatoes, chopped
1 teaspoon caster sugar
3 teaspoon red wine vinegar
1 For the pepperonata, heat half the oil in a non-stick frying pan over medium-low heat. Add onion and garlic, cook stirring 5 minutes or until onion softens. Stir in he capsicums, cover and cook for 20 minutes or until tender. Add the tomatoes, sugar and season with salt and pepper. Increase heat to medium-high, cook, uncovered, stirring often 8 minutes or until sauce has thickened. Add vinegar and cook 1 minute.
2 Heat oil in a frying pan over medium high heat, cook the steak in batches for 30 seconds each side for medium or until cooked to your liking. Place onto serving plate, top with spoonful of pepperonata and serve with French fries.
(from "Fast Fresh & Fabulous")
Chocolate oat & raisin cookies
Makes 18
1 cup plain flour, sifted
1/2 cup caster sugar
2 cups rolled oats
3/4 cup chopped pecans
3/4 cup raisins
200g milk chocolate, chopped
1 tablespoon hot water
1 1/4 teaspoons bicarbonate of soda
150g butter, melted
1/4 cup honey
1 Preheat oven to 170°C. Grease and line 3 baking trays. Combine flour, sugar, oats, pecans, raisins and chocolate in a large bowl.
2 Combine water and bicarbonate of soda in a small jug. Add bicarbonate of soda mixture, butter and honey to flour mixture and mix well.
3 Drop tablespoons of mixture onto baking trays, leaving room for cookies to spread. Bake for 14 minutes or until golden (see tip). Cool on trays for 3 minutes. Transfer to a wire rack to cool further.
Tip If biscuits lose their shape during baking, use your fingertips to reshape them into rounds while they're still warm.
Note: To test if bicarbonate of soda is still effective, mix 1/4 teaspoon of soda with 2 teaspoons of vinegar. If the mixture bubbles immediately it's still okay.
Mango & honeycomb ice-cream cake
Serves 8
2 litres creamy vanilla ice-cream
500g premium vanilla custard (pauls brand)
2 large mangoes, peeled, diced
300g chocolate coated honeycomb, roughly chopped
Fresh mango & passionfruit pulp, to serve (see options below)
1 Line base and side of 8cmdeep; 26cmx8cm (8-cup capacity) loaf pan with baking paper.
2 Remove the ice-cream from the freezer. Transfer to a large bowl, set aside to soften (not melt completely). Add the custard and mix until well combined. Fold in the mango and honeycomb. Spoon into the loaf pan, cover and freeze for 24 hours.
4 Turn onto a platter. Top with mango slices and drizzle with passionfruit pulp & serve.
Serving options; Alternately scoop into waffle cones of cut slices of ice-cream and sandwich between wafers.
Tip for making ahead: The icecream cake can be made up to 7 days ahead. Cover tightly with plastic and foil and store in the freezer. Depending on the temperature of the day remove the cake 10-20 minutes before serving to make it easy to slice.
This is one of the easiest chocolate cakes you will ever make, enjoy!...
Processor chocolate cake
Serves 8
200g butter, softened
1 cup firmly packed brown sugar
3 eggs
200g quality dark chocolate, melted
1 1/2 cups self-raising flour
2 tablespoons cocoa powder
1/2 cup full cream milk
220ml thickened cream, whipped
Chocolate icing
1/3 cup thickened cream
200g quality dark chocolate, chopped
1 Preheat oven to 170°C. Grease and line base and side of 22cm (base) springform cake pan.
2 Combine butter and sugar in food processor using the processing blade. Process until combined. Add eggs one at a time, process until combined. Add melted chocolate and process, scrapping down sides as required. Add the flour, cocoa powder and milk. Us the pulse button in short bursts until combined.
3 Spoon cake batter into cake pan and smooth the surface. Bake for 50-60 minutes or until a skewer inserted into the centre comes out clean. Stand for 10 minutes in pan before releasing the side. Transfer to a wire rack to cool completely.
4 Use a serrated knife to cut the cake in half. Place the base onto a cake stand or serving plate. Spread with whipped cream. Sandwich together with cake top.
5 For the icing, combine the cream and chocolate in a small saucepan over medium-low heat. Cook, stirring with a metal spoon until melted and smooth. Pour warm icing over the cake, allowing it to drizzle down the sides. Stand 15 minutes to allow icing to set.
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