Sunday, January 26, 2014

Raspberry and Coconut Slice

Raspberry coconut slice

One of my favourite slices and sweet treats was Raspberry and Coconut slice.  I loved how the raspberry jam became like toffee along the baked edges and the crunchy coconut on top.  This is a slice that isn't particularly pretty but man it tastes good!!!

2 cups of plain flour
1 cup of caster sugar
125 g cold butter cubed
3 eggs
1 tablespoon of vanilla extract
3/4 cup raspberry jam (I used a raspberry and pomegranate one)
2 cups of shredded coconut

  1. Preheat oven to 180 degrees celsius.  Grease and line lamington pan (24 x 29 cm).
  2. Process flour, 1/2 cup sugar and butter in food processor.  It should look like bread crumbs.  Add 1 egg and the vanilla and process to form a dough.
  3. Press dough into the base of the pan and bake for about 15 minutes or until a light golden brown.
  4. Remove from oven and spread the jam over the warm base.
  5. Whisk 2 eggs and 1/2 cup of sugar together.  It should become lighter and sugar should dissolve a bit.  Stir in coconut.  Spread this mixture over the jam.
  6. Bake for a further 25 minutes.  Remove and allow to cool in the pan before cutting and serving.
Raspberry and coconut slice

Enjoy the crunchy and sweet goodness!

Monday, January 20, 2014

Protein Ball Snacks

Food stuff

I've been reading about everyone and their 'protein' snacks and thought that I would give them a go.  I also wanted to find some delicious and easy snacks to take to work for both my husband and myself.  The recipe that I decided to use as a base was from Damy health, who always has pretty delicious recipes.

So here are my first attempt at Protein Balls!

1/2 cup pitted dates
1/2 cup of pecan nuts
1/3 cup of shredded coconut
1/3 cup of almond butter (like peanut butter but made from almonds only)
3 tablespoons of wheat germ
1 tablespoon of chia seeds
2 scoops of protein powder (mine was a chocolate flavour)

Place all ingredients into a food processor and blend until the mixture comes together.  You may need to add a bit of cold water to help it along if your dates are a little dry.  Once the mixture is chopped and into a consistency that is a little like cookie dough, you can roll the mixture into smallish balls and place in an air tight container in the fridge.  This recipe makes about 12 balls for me.  You can also roll them in chopped nuts or coconut for extra crunch too!

They taste pretty delicious!  Just remember not to eat too many at once!

Tuesday, December 10, 2013

A Croissant in a Jaffle?

Yep, day old croissant with jam in the Jaffle maker? Genius!!!!

As many of you are aware, I'm a little bit obsessed with my Breville Jaffle Maker.  I adore it!  I'm a big fan of a breakfast jaffle, usually consisting of bacon and eggs or some other type of savoury filling.

The other day, we had some croissants that were starting to get a little old and dry.  They weren't looking too appealing.  I thought, "I wonder if it could be revived in the Jaffle maker?" The answer is YES!!

I sliced the croissant in half, added a little butter and some raspberry jam and them popped in the Jaffle Maker.  The result is a buttery, crispy and sweet pastry.  Added with some vanilla cream and you've got yourself a sweet breakfast treat.

Really, is there anything that you can't put in the Jaffle Maker?!!

Sunday, December 8, 2013

Homemade Celery Salt...

Homemade celery salt

We have been inundated with celery in our veggie patch and we have been trying to find new ways to use ALL of the celery.  My wonderful husband made this batch of celery salt, which I thought I would share with you all.  It is super easy and uses the leaves of the celery.

How to:

  1. trim leaves from celery
  2. wash well and spin in a salad spinner, you need to get them super dry.
  3. Pat dry with paper towel.
  4. lay on a tray, lined with baking paper in a single layer.  You don't want them over lapping otherwise they won't cook.
  5. bake in a low over (about 150 to 170 degrees Celsius) for about 3 to 5 minutes.  You want it dried out, not brown!
  6. you will need to do a few batches.  Add the dried out celery leaves to equal amount of flaky sea salt.  Store in an air proof container.
How easy is that?!  So what can you do with this delicious salt now?  Well you can add to your food as per usual, add to savoury items when you add salt or try it on boiled eggs like I did!

Boiled eggs with homemade celery salt

Give it a go!  It's a great way to use up those final last leaves on the celery and adds great flavour.  Yum!

Wednesday, October 23, 2013

Pomegranate Sour...

Just whipped up some Pomegranate Sours for a Saturday arvo... Recipe will be on my blog!

I've been a little obsessed with sours lately.  That frothy foam can transform a basic drink into something pretty special.  I also love pomegranates for the warmer months so I thought I would try my hand at a pomegranate sour!

240 oz pomegranate juice (such as POM)
180 oz of Belvedere vodka
60 oz of lemon juice
30 oz of simple syrup
30 oz of egg white (about the egg white of one egg)

Like any sour, add all the ingredients with ice into a cocktail shaker.  Shake! Why do we shake?  Well we need to combine and froth the egg white and chill the liquid.

Pour into chilled martini glasses or a short glass.  This recipe makes 2 cocktails.


Thursday, October 10, 2013

Beetroot and Fennel relish...

Perfect partnership: homemade bread... Homemade relish... Now where's that cheese?! @paosinis

In the spirit of 'make do and mend' - I have been trying to waste less food.  The recipe for this Beetroot and Fennel relish is something that I just made up, mostly due to the ingredients needing to be cooked or they would have been in the compost bin very soon!

I adore beetroot relish as an accompaniment with cheese.  I think that I got hooked on this combo after having a cheese platter at Domaine Chandon in the Yarra Valley many years ago but nothing beats/beets (get it, beets!?!) making it yourself.

2 large beetroots
2 small to medium fennel bulbs
2 small brown onions
approximately 2 cups of cider vinegar
1 cup of caster sugar
about 1/3 cup mustard seeds

How to...

Clean beetroot bulbs and fennel.  Chop fennel into large chunks, chop beetroot into eights.

Making some beetroot and fennel relish!

    Lightly drizzle olive oil on beets and fennel and roast in a hot oven for about 35 minutes (or until beets are slightly soft) Keep an eye on the fennel to make sure that it doesn't burn!
    Remove from oven and cool.
Fennel and beetroot roasted and chopped ready to be made into relish!

Place beets and fennel in a food processor and blitz until it is in small pieces.  Do not turn into a paste!

Chop onions and lightly sweat until transparent in a large pot. Add the beet and fennel mixture and slightly cook together for a minute or two. Add sugar, mustard seeds and vinegar and bring to the boil. Turn heat down and simmer for 40 minutes, keep and eye on the mixture to make sure it doesn't dry out too much or is sticking to the bottom of the pot.

Mixture should be glossy, a little saucy but not too runny!  Spoon into sterilized jars and seal.  Relish should last about 2 to 3 weeks in the refrigerator if not sealed in a jar, it will last longer if properly sealed.

Drool... Bread, relish and aged Gouda...

Enjoy your relish with some delicious cheese and bread!

Monday, September 16, 2013

A fancy egg-ie bread...

Eggie breakfast goodness!

I love eggs for breakfast.  I go through stages of how I like them; boiled, scramble etc.  This week I've been making the good old 'Eggie bread' in the morning as it is quick and definitely satisfying!

This fancier version adds a good amount of flat leaf parsley while cooking.  I love how the parsley gets a little crisp.  Our parsley is going a little crazy at the moment, I feel like I'm using it in almost every meal!

You've never made 'eggie bread'?!  Simply you cut a hole in the bread (discard this part).  Heat a little oil in a frying pan, place bread in and then crack an egg into the hole and cook to your liking.  It only takes a few minutes and is delicious!

I like to cook mine so the egg yolk is still runny when I cut into it.  How about you?  How do you like your eggs?

You may also find this delicious!

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