Delicious homemade raw chocolates three ways (preservative and dairy free)

I am sorry this post comes at the tail end of Easter when, like most people today, I am trying to avoid the mountain of chocolate treats we were given over the past few days but I know that at some point in the future you will eventually seek it out again. The last few weeks I have found that every time I am at the supermarket, I end up standing there staring at shelves of foil wrapped lardy-sweetness wondering what I really want to give to people, wondering what might actually contain palm oil, and what might really be hiding under all that shiny facade.
And so it was that I did what had to be done. I called for backup. This came in the form of my extremely talented and nutritionally wise friend, Dee. She was here to enlighten me in the world of making my own chocolate using raw, organic whole foods. I thought this might take us all afternoon, but in reality it was very quick and with a very delicious end result.

For about 25 smallish chocolates you will need:

• 100gm cacao butter (this comes as a solid and is available from most health or whole food stores and online)
• 4 tbs raw cacao powder, plus extra to adjust to taste
• 3 tbs maple syrup, plus extra if needed. You could use any sweetener you prefer, Dee had advised that honey can tend to separate and sit to the bottom so just a heads up about that.
• Chocolate moulds or ice cube trays. Something silicone may be easiest to get the chocs out of at the end, so be careful if using the ice cube trays.
• Berries, nuts, coconut etc if choosing to add fillings (see below)

The process itself it very simple:

1. Chop or grate the cacao butter into small pieces (this will make it melt quicker) and melt in a glass bowl over a saucepan of boiling water. 

 

2. Remove from heat and stir in cacao powder and maple syrup, adjusting to taste.
3. Pour into moulds and place in the fridge to set.
4. Leave refrigerated until serving.

That is actually it. I know, ridiculously easy.

So, on my first solo attempt I decided I wanted a challenge, and made three types of chocolates with different, healthy fillings.
Here are some optional fillings:

• place a fresh raspberry in each mould prior to filling, and pour chocolate over the top. The raspberries go kind of oozy in the chocolate and are really yummy.

 

• place a hazelnut (or nut of choice) in the mould and add 1tsp cinnamon to the chocolate mix prior to filling moulds

• This was my favourite - I think if it as the 'cranberry bounty' and was done in layers in the mould. 
• Firstly place a 1-2 tsp chocolate mix in the bottom of each mould and place in freezer for 10 minutes to set.

• While your bases are setting, place 4 tbs cranberry flakes, 2 tbs dried cranberries, and 1 dessert spoon coconut oil (melted) in a small blender and blitz it all together.

• Remove bases from freezer and top with a layer of the coconut mix. Return to freezer for 10 minutes to set.

• Remove from freezer and top with remaining chocolate. You may need to remelt the chocolate prior to using it again, and will definitely need to give it a really good stir prior to pouring it in.

• Leave to set in the fridge.

Then just box them up, and give them out. I had visions of handing out delightful, vintage looking Eastery tins, however the fact I left this until the week of Easter, and had to work the 3 days prior to good Friday meant that all I was left with was plastic. But a little ribbon and a Pinterest printable had them looking a bit cheerier.

I am still waiting for feedback on these ones, but the verdict in our house was 'almost as good as Dee's', which I will most graciously accept.

For more clean and calm living tips from Dee, you can find her on Facebook as Deelightful Doings and see her recipes featured on The Home Journal. She is a remarkably inspiring gal so please check her out!

xx

Healthy Homemade Granola Bars (they are low calorie too!)

In an age of health fads, when the phase of today seems to have everyone quitting sugar, I am here to say that I am no quitter. Quite the contrary, as a matter of fact. It seems the older I get, the sweeter my tooth becomes. While some may say this my sugar 'addiction', I am much more interested in how I indulge this sweet tooth sensibly as opposed to removing it completely.
At present, one of my favourite work time snacks is a granola bar - easy, calorie controlled, and hits the sweet spot. But with my increasingly greener view on things, I feel a little guilty every time that wrapper goes in the bin. So this week, I decided to have a crack at making my own granola bars, and after scouring many a website for a low calorie version, below is my own attempt. And they turned out pretty tasty.

Ingredients:

• 1 3/4 cups rolled oats
• 1 cup rice bubbles/ krispies (I use an organic version from the supermarket)
• 1/2 cup chopped raw almonds
• 1/3 cup dried cranberries
• 1/3 cup chopped dried apricots
• 1/3 cup shredded coconut
• 1 tsp cinnamon
• 2 tbs wheat germ (optional)
• 2 tbs coconut oil
• 1/3 cup honey (we use a great local honey)
• 1/3 cup natural peanut butter
• 1 tsp vanilla extract

1. Preheat oven to 175℃
2. Line a large baking dish (mine was 23cm x 33cm) with baking paper
3. Combine oats, rice bubbles, almonds, dried fruit, coconut, cinnamon and wheat germ in a large bowl
4. Melt together the peanut butter, honey, coconut oil and vanilla until they come together in a smooth consistency. You can use either in a small saucepan on the stove top, or a microwave-safe bowl (30 seconds, give it a stir, then 20 seconds more).
5. Mix the wet and dry ingredients really well, for a couple of minutes really, so that everything is well coated.
6. Put the mixture into the prepared tray and squash it down as hard as you can into a firm layer. I used the back of a spatula with a little coconut oil on it to help push it down.
7. Bake for 15 - 20 minutes or until golden brown.
8. Remove from oven and allow to cool before slicing into 24 bars.

I found this version really yummy, and with just a nice little crunch to it. 

Sparks recipe calculator has these figured at about 95 calories per serve (a serve being 1 slice, when cut into 24 pieces). 

Happy snacking!

xx

Homemade Granola

My apologies, dear blog, for being so neglectful to you these past months. I'm not even going to think how long it has been, but somewhere between raising (wrangling?) a toddler, working 3-4 days a week, contributing to some local groups, having something resembling a social life, and trying to find time in all this for some exercise and healthy eating, well I am afraid time for myself, the time to sit down with a cup of tea and share something in this space, has been impossible to find.

But I am working on trying to get more balance in my life. Balance between what I want and need, and what is wanted and needed from me. This last year has seen some very positive changes in my lifestyle. I have lost, and kept off, about 10kg and am very much enjoying life in the healthy weight range. But balance here is also tricky. Balance between low-calorie healthy meals and healthy wholefood options, and then trying to find the happy medium somewhere in middle.

One yummy breakfast our family of three has been loving lately is fresh fruit salad topped with yoghurt and granola. In an effort to reduce packaging, and have more control over what is in what we are eating, I have been making my own granola of late, and we are all pretty keen on it. Ruby asks for "yoghurt with crunchies" for her breakfast and devours it in a flash.

Ingredients:

• 3 cups rolled oats
• 2 tsp cinnamon
• 1 1/2 cups shredded coconut
• 3/4 cups of chopped raw almonds
• 1/2 cup pepitas
• 1/4 cup maple syrup (I have also used agarve syrup, but use a little less of that one)
• 2 tsp vanilla extract
• 3 tbs coconut oil (melted)
• 1 cup caramelised buckwheat (optional - add in after toasting, I use 'Loving Earth Caramelised Buckinis')

1. Preheat oven to 150℃, and line two large baking sheets with baking paper
2. Combine oats, coconut, cinnamon, almonds and pepitas in a large mixing bowl
3. Combine melted oil, vanilla and syrup in a small bowl
4. Now just mix it all together really well, so everything is kind of glossy and has a little shine to it
5. Spread out onto the two trays in thin layers
6. Bake for 30 minutes, turning everything over with a spatula every 10 minutes, or until evenly golden brown.
7. Allow to cool completely before stirring through the caramelised buckwheat, then store in a large airtight container. It should keep for a few weeks... ours never lasts that long though.

xx

Banapple pancakes with berries

Now that we are trying to be more 'mindful' eaters in our household, I am constantly on the look out for tasty, healthy recipes for all of our meals. I have long been a sucker for pancakes, and I love them as a start to a lazy weekend morning. And so it was, that last Saturday morning as I pondered the inevitable demise that was in store for my country with that day's federal election, I found my spirits and stomach in need of serious uplifting. Here is what I came up with. Low calorie, thick, fluffy pancakes with syrup and berries - with some extra added fruity goodness. Too good to be true? See for yourself...

Ingredients:

• 1/2 cup low fat milk 
• 1tsp white vinegar added 
• 1 banana (approx 165gm) mashed
• 1 egg, lightly beaten
• 1 apple (approx 165gm) peeled and grated
• 1 tsp vanilla extract
• 1 tbs melted butter
• 1 tsp raw sugar
• 1 tsp baking powder
• 1 cup plain flour
• Maple syrup and fresh blueberries to serve

Process:

1. Stir together the vinegar and milk in a mug or jug and let it sit for 15 minutes - it turns it into buttermilk, but way less calories by using the low fat milk
2. In a large bowl whisk together the flour, baking powder and sugar (probably wouldn't hurt to sift it if you can be bothered).
3. Stir through the grated apple
4. In a separate bowl mix together the mashed banana, egg, vanilla, melted butter and milk
5. Make a well in the dry ingredients, and stir in the banana mix
6. Heat a large frying pan over medium heat, and spray with olive oil
7. Pour a few rounds (I used a 1/4 cup measure) into the pan, and cook until bubbles form and pop on top (2-3 minutes), then flip over for another minute or two and remove from pan when nicely golden. Repeat with remaining mixture.
8. Stack two pancakes on each plate, pour over some maple syrup, top with fresh blueberries and serve with your favourite morning beverage.

According to the Sparks recipe calculator, 2 pancakes topped with 1 tbs maple syrup and 20gm fresh blueberries comes in at about 316 calories.

My batch made 8 pancakes, so this serves 4... unless you are having breakfast with our Ruby, who ate 3 and a half of these all to her little self!

Enjoy xx

My transformation journey... with some healthy cookies on the side

The last few months have been an interesting journey for me. In an effort to lose the last of my 'baby weight' (she is 16 months after all), and having realised that just 'wanting' to be thin wasn't quite going to get me there, I decided it was time to bite the bullet and make some serious changes. 

So I enlisted some help, and signed up for the  'Michelle Bridges 12 week body transformation'. This fabulous program provides you with weekly exercise and meal plans, including all your recipes and a shopping list. It also provides online forums and chat rooms to share your journey with the other participants, and lots of mindset videos from Michelle (one of the personal trainers from Australia's Biggest Loser) to help you identify your behaviours and to keep you on track. The most important thing you should know about this program is that it works, you just have to do it. Maybe I was a little relaxed about it at times, not willing to part with wine or chocolate completely, but I still managed to lose 6kg, and a total of 38cm from my curves - surpassing my own goals for the challenge. Aaron also dropped a few kg's by default!

The main things I have taken away from the last few months are these:

1. Be organised. Know and write down what you are planning to cook for the coming week, make some meals in advance, and have healthy snack options on hand. Keeping a food diary is really insightful too.

2. Identify and eliminate your excuses. I am always full of excuses not to exercise, so I opted for a home exercise routine. This meant that rain, hail or shine it is pretty hard to find an excuse to not get up and go out to your living room to do your workout. It just means getting up that bit earlier (5.30am and I are now good friends).

3. Being mindful of what you are eating. Ever since I started thinking about the calories in things it makes me a lot more conscious of what is going into my body.

4. Keep it real. I like wine. I like a little sweet treat in the evening. You can still have these things, just maybe not everyday, and look for lower calorie alternatives that won't leave you with a major blowout.

With a new found sense of awareness about what I am eating, but my old faithful love of baking and my sweet tooth still close at hand, I have been on a little net-capade to find some healthier versions of beloved treats. There is some amazing stuff out there, like the beautiful 'Green Kitchen Stories', the great sugar free recipe collection on 'Weight it up' or the interesting recipes from 'Chocolate Covered Katie's healthy dessert blog (she does some surprising sweets with tofu and chickpeas that I am still trying to get my head around). 

I wanted to share two yummy cookies recipes that I have tried lately that I have been really happy with - particularly as they low on the guilt!

Flourless Oatmeal Raisin Cookies (adapted from Chocolate Covered Katie)

These little guys are  ridiculously yummy, and super quick to make - do a double batch though, because they won't last long!

Ingredients:

• 3/4 cup rolled oats
• 1/4 tsp baking soda
• Pinch of salt
• 3 tbsp coconut palm sugar* (could use a combination of 2 tbsp brown and 1 tbsp white instead)
• 1/2 tsp ground cinnamon
• 2 tbsp sultanas/ raisins
• 1 tbsp coconut oil* (olive oil or melted margarine is ok too)
• 1-2 tbsp milk of choice (I've used almond and regular skim milk, both are good)

Preheat oven to 180° and line a tray with baking paper.

Combine the oats, baking soda, salt, sugar and cinnamon in a food processor and whiz until the oats have broken up and become a little floury (but still with some visible oatiness about them). 

Stir in sultanas, oil and milk. Add enough milk to just bind the mix together.

Roll into 12 balls (about 3/4 desert spoons of mix each) and push flat, or I use a small cookie cutter and push the dough down into it with the back of a spoon. 

Make sure you leave a decent gap between the cookies as they can spread.

Bake for 6 minutes, or until lightly browned. Allow to cool slightly on tray before transferring to wire rack to cool completely.

(Makes 12: approx 40 calories per cookie**)

Black Bean Cookies (from Green Kitchen Stories)

These cookies have a bit of a brownie texture to them, which is awfully appealing. As they are relatively healthy, they are also a nice treat for kids - our Ruby loves them.

Ingredients:

• 1 cup cooked black beans
• 2 tbsp coconut oil* (or olive oil)
• 2 tbsp nut butter (I used almond)
• 2 tbsp milk (they recommend oat/ plant milk, but I used dairy)
• 1/2 cup coconut palm sugar*
• 4 tbsp cacao powder
• 1 tsp cinnamon
• 1 tsp baking powder
• 1/2 tsp salt
• Optional: 40gm dark chocolate chips

Preheat oven to 180° and line a tray with baking paper.

Rinse the beans well under cold water and drain well.

Place beans, oil, nut butter and milk in a food processor and blend until smooth.

Sift together sugar, cacao powder, cinnamon, baking powder and salt and add to the bean mixture.

Process again until well combined. It will look more than brownie batter than cookie dough.

Dollop spoonfuls onto a lined tray and smooth them into cookie shapes (I made 16 cookies). 

Dot with the chocolate chips if using them. 

Bake for 15-20 minutes (they should still be a little soft when they come out of the oven).

Leave on tray for a few minutes, then cool on wire rack.

Made 16 cookies: approx 70 calories per cookie** (about 56 calories if not using choc chips).

* Coconut sugar and coconut oil are available at most health food shops, but can be pricey. I found some pretty cheap at a local Asian grocery store.

**Calorie information was formulated using Sparks Recipe Calculator.

I hope you enjoy these tasty morsels, and don't forget to share any great healthy recipes that have been hits in your kitchen too.

xx

Little lemon tarts

For my mother in law's very special birthday afternoon tea something scrumptious was definitely in order. With their creamy and zesty lemon curd filling, a sweet, buttery pastry case, and a tart little raspberry on top, I knew these little treasures would be the perfect addition to her sweets table. So I reached out to my amazingly talented sweet-treat-extraordinaire bestie for her lemon curd recipe, which she has been gracious enough to permit me to share (thanks Nikki K xx).

You will need:

• 5 large eggs
• 1 cup caster sugar
• 1/2 cup fresh lemon juice
• 1 tablespoon lemon zest (grated)
• 125gm butter, diced
• fresh raspberries
• sweet pastry cases (see notes below)

To make the lemon curd:

1. Bring a large saucepan of water to boil over a medium-high heat, then reduce the heat to low
2. Whisk together the eggs, sugar, lemon juice and lemon zest in a medium sized stainless steel or glass bowl until blended together.
3. Place the bowl over the water, and whisk in the butter until it is incorporated into the curd (make sure the bowl is the right size so as to fit snugly into the saucepan, without the water touching the bottom of the bowl).
4. Continue to whisk for about 5 minutes, or until the curd is thick and creamy and coats the back of a spoon.
5. Remove from the heat and continue whisking for about 10 minutes, or until most of the heat has dissipated.
6. Place the lemon curd in the fridge to cool completely. It is a good idea to press a piece of glad wrap directly onto the top of the curd, as this will prevent a 'skin' from forming over the surface. Also cover with an airtight lid. (I prepared my curd the day before so it is quite thick and cold by the time I need it, but it will keep for about 5 days).
7. To complete the tarts, remove the lemon curd from the fridge and remove the glad wrap layer.
8. Spoon your lemon curd into your pastry cases and fill to just below the rim, place a raspberry on top, and dust with icing sugar.

NOTES:

* I am lazy, and used pre-made pastry cases. You could make your own if you are so inclined, using maybe a ready to go sweet pastry, like Careme brand, or here is a recipe for making your own sweet short-crust pastry - I haven't used this recipe myself, but as it is one of Jamie Oliver's I trust it will be a pretty safe bet!

* I made 30 of these mini tarts, in cases that were about 2cm x 2cm, and had heaps of curd left over. Leftover curd is delicious with fresh scones and whipped cream, or in a little meringue nest with fresh berries and vanilla ice-cream, or would be great on pancakes.

Enjoy xx

Jamie Oliver inspired Chilli con carne meatballs

Having rediscovered my 'Jamie's 30 minute meals' cookbook this year, I was very intrigued to watch Jamie's new 15 minute meals. The first episode I saw featured chilli con carne meatballs. Unfortunately, I didn't actually get to see his whole recipe, but managed to catch a few of his techniques, and so created a similar dish myself. Here is my recipe for 'Jamie Oliver inspired chilli con carne meatballs' - Jamie's concept, my flavours.

Ingredients:

• 500gm lean beef mince
• 1 clove garlic, minced
• 1/2 teaspoon each cayenne pepper, ground cumin, ground coriander, and paprika

For the sauce

• 500gm tomato passata 
• 1 clove garlic, minced
• small onion, diced
• small red capsicum, diced
• 250gm tinned red kidney beans, rinsed and drained
• 1/2 tsp each cayenne pepper, ground cumin, ground coriander, paprika and chilli flakes

1. Place the minced beef in a large bowl with the minced garlic and spices and mix with your hands until well combined.
2. Roll mix into 20 even sized balls
3. Heat a little olive oil in a frying pan, and add the meatballs.
4. Cook the meatballs for about 10 minutes, or until well browned all over. Don't forget to turn them regularly.
5. While they are cooking, heat a little olive oil in a medium sized saucepan, then add the onion and cook for a minute or so until starting to soften.
6. Add the garlic, chilli flakes and spices, and capsicum and stir for another minute.
7. Add the passata and stir well to combine. Season with salt and pepper, and add extra spices to suit personal taste, then pop a lid on and simmer until meatballs are cooked. 
8. When meatballs are ready, add them to the sauce and leave to simmer. 
9. Using the pan the meatballs were cooked in, throw the drained kidney beans in and cook for a few minutes. They will start to split open a bit, and go a little crispy and delicious from all the meatball flavours still in the pan. After a few minutes, stir them through your sauce and you are done.
10. Serve with rice or cous cous, fresh coriander, fresh guacamole (I use advocado, diced tomato, a clove of garlic, fresh coriander, a sprinkle of cumin, and a squeeze of lime) and tobasco sauce.

Enjoy xx

A spring in my step: Rosemary pesto lamb rack

There has been a change around here of late. I can't say for certain if it is the turn of the season, with the blossoms of spring all around me and the sun peeking out with it's promise of summer to come, or that I am simply finding a balance in my life, but I am definitely feeling more like myself. And with the return of myself comes the call of the kitchen. This call is made all the louder by the fact that all the new recipes I was trying were coming from "Feeding your baby and toddler". It was time to get my gastronomical groove back on.

We have been very fortunate in the last few months to join a local food co op, and this has given us great access to fantastic organic produce. The beauty of the box, is that we try to buy as locally as possible, and are getting what is in season at the moment.

As tribute to all things spring, I recently cooked a lovely little lamb rack, with a rosemary pesto, served with Jamie Oliver's 'mushy peas' - a smash up of potatoes, broccoli, peas and a hint of mint. Our taste buds were very pleased with the result.

Rosemary Pesto Lamb Rack

1/2 cup chopped parsley
2 tablespoons chopped fresh rosemary
2 tablespoons grated parmesan
1 garlic clove
3 tablespoons olive oil

500gm lamb rack

• Preheat oven to 220°C
• Place parsley, rosemary, parmesan cheese, and garlic in food processor, and blitz to a coarse pesto. With the processor still going, gradually add the oil. Season to taste with salt and pepper.
• Place the lamb on a baking tray, season with salt and pepper, the coat all over the top and sides with the pesto.
• Roast for 10 minutes, then reduce oven to 200°C and roast for a remaining 10-15 minutes (medium rare) or longer, to your liking.
• Allow to rest for 5-10 minutes the slice (I reserve the resting juices for pouring over the meat when you serve it).

Recipe via of Epicurious

Jamie Oliver's Mushy Peas as seen on 'Jamie's 30 minute meals'

2 medium potatoes

1/2 a head of broccoli

250gm frozen peas

knob of butter

1-2 dessert spoons mint sauce

• Peel the potatoes and chop into 2cm chunks, add to a large saucepan with a pinch of salt and cover with boiling water, put a lid on and simmer over medium heat for about 10 minutes.
• Cut the very end off the broccoli and discard, then slice the rest of the stem and throw it in with the potatoes. Cut the head of the broccoli into florets and set aside.
• When the potatoes and stems have been on for about 10 minutes, add the broccoli florets and the peas and continue to bubble away for about 5 more minutes, or until everything is soft.
• When the veggies are ready, drain the water off and return to the pot, allowing them to steam ry a little. 
• Add a food knob of butter, a drizzle of olive oil, a pinch of salt and pepper, and 1-2 dessert spoons of mint sauce, and then roughly mash about 10 times. It's quite a chunky mash so you should still have some whole peas in there.

All the quantities I have given are for two serves. When plating up, you could cut the rack into little chops if you prefer, I like the chunkier look so just kept the rack whole and sliced it in two. 

Enjoy.

xx

Carrot cake cookies

Just to prove I have not completely neglected my oven, here is a little taste of what we have been enjoying in our household of late. I love these cookies, but restrict myself to only baking them for very special occasions, and a friend's baby shower was the perfect excuse to bring them out... much to my husband's delight. This is a recipe my sister gave me, and I am sorry I can't credit it more than that (though if you knew my sister and her amazing baking that would be credit enough), and these little morsels are always a winner. There is just something about the fluffy cream cheese filling sandwiched between those soft, cakey cookies that is a real treat to devour.

Ingredients:

• 250gm softened butter
• 1 cup packed brown sugar
• 2 eggs, lightly beaten
• 1 ½ cups self raising flour
• ½ teaspoon all spice
• 1 teaspoon cinnamon
• 2 cups rolled oats
• 1 ½ cups grated carrot
• ½ cup sultanas
• ½ teaspoon baking powder
• ¼ cup chopped pecan nuts

Filling:

• 50gm butter, softened
• 75gm cream cheese
• 1 teaspoon orange zest
• 2/3 cup icing sugar (sifted) 

1. Preheat oven to 180°C, and line 3 trays with baking paper.
2. Beat butter and sugar until light and fluffy.
3. Add eggs, one at a time, and beat well.
4. Stir in sifted flour, baking powder, all spice and cinnamon.
5. Add all remaining ingredients and stir until well combined.
6. Cover and refrigerate for 30 minutes.
7. Roll into balls (tablespoon size balls for big cookies/ dessert spoon size for a smaller treat), and place an inch apart on lined baking tray.
8. Bake for 12-20 minutes, depending on size, or until lightly browned.
9. Cool completely on wire racks.
10. Combine all filling ingredients until fluffy. Add more icing sugar to taste if you need it.
11. Sandwich biscuits together with the frosting, and dust with icing sugar.

I did dessert spoon size this time, and got about 30 of the completed cookies (60 individual biscuits).

I hope you enjoy these as much as we do.

xx 

A meal of mussels

We are very blessed to live where we do. We have great access to lots of beautiful, fresh, local produce. I feel particularly lucky to be able to visit the local weekly farmers market in our town, Torquay, to source offerings from nearby farm, field and sea.

On our latest market mission we purchased some fresh mussels, from nearby Port Arlington. They were delicious, and so simple to cook up at home.

Ingredients:

• 1 kg fresh mussels in their shells
• 5-6 fresh tomatoes, diced
• 2 cloves garlic, diced/ crushed
• small onion/ shallot finely diced
• 1 tbsp tomato paste
• chopped fresh herbs (parsley, coriander or whatever flavours you prefer)
• 1-2 cups dry white wine
• 2 cup stock (I used chicken, but fish would no doubt be better)
• Crusty bread to serve

1. To prepare the mussels, place in the sink covered with water, discarding any open ones. Scrub any debris from the shells and de-beard the mussels (in other words, grab the hairy bit poking out of the shell and pull it off. I generally hold tight to the beard, and drag from one side of the shell to the other and it comes off without too much fuss).
2. Heat 2 tablespoons olive oil in a large saucepan (one with a lid) on the stove top. Add garlic and onion/ shallot (add some chilli to if you like a little kick) and cook until onion is softened.
3. Add tomatoes, and cook for 5 minutes or until starting to form a sauce.
4. Add stock, wine and tomato paste. Add more of each of these to get the broth tasting as you like it.
5. Season to taste with salt and pepper, and add the fresh herbs.
6. Add mussels (in their shells) and toss briefly through the sauce. Cover with the lid and steam for 3-5 minutes or until the shells have come open.
7. Transfer to large serving bowl, discarding any that haven't opened, sprinkle over a little extra fresh parsley and serve with hot, crusty bread.

Perfect with a little glass of dry white wine.

xx

Homemade lemon cordial

My life has been full of blessings of late, the greatest of which is undoubtedly our tiny baby girl - Ruby Grace, born on March 30th. As I have adjusted to a life of less sleep, less freedom and having a little being who is totally dependant on me, I have felt both elated and overwhelmed. In a desperate bid to start feeling like my old self is not completely lost to this new stage of motherhood I headed to where I feel most like me - the kitchen. However with no idea of when my little cherub is likely to awaken, I decided to shoot with something simple.

This lemon cordial is a deliciously sweet and zesty, and keeps for ages in the fridge (though it doesn't last long in our house). This recipe comes from the Grow It! cooking workshops I attended last year run by our local Surf Coast Energy Group (SCEG).

I have halved their original recipe with the quantities below.

Lemon Cordial

• 2kg white sugar
• 1 litre water
• 30gm citric acid
• 30gm tartaric acid
• juice of 10 lemons
• zest of 3 lemons (wash well before zesting, can be soaked in apple cider vinegar if wax coated)

1. In a large saucepan, dissolve the sugar in the water over a high heat, stirring frequently. This will take a little while, but when it really gets to boil it will all of sudden turn clear again and then it is ready.
2. Add acids and stir well.
3. Remove from heat and allow to cool slightly before adding the zest and juice.
4. Allow to cool before transferring to clean bottles.

This quantity makes about 2 litres of cordial. Store in the fridge after opening. Delicious with soda water for a sparkling sweet treat.

xx

Beer Can Chicken

I have been intrigued for some time about the phenomenon of 'beer can chicken'. I have not had a lot of experience with whole poultry and the idea that it can be cooked simply on the BBQ, with minimal fuss, was very appealing. I was chuffed to find this recipe in the February 2012 edition of 'delicious.' magazine, and it coincided perfectly with the in-laws coming for Sunday night dinner.

You need a barbecue with a hood for this one.

Ingredients:
1.8kg whole chicken
50gm butter, melted and cooled
1 tbs honey
1 tsp smoked paprika
3 garlic cloves
375m can Australian lager
1/2 lemon cut into wedges

• Preheat BBQ to medium-high.
• Rinse chicken under cold running water and pat dry with paper towel
• Combine butter, honey, paprika, and two thirds of the garlic in a bowl
• Pour a third of the beer from the can (reserve for drinking if you are so inclined) then push the lemon wedges and remaining garlic inside the can
• Place the beer can upright on the bench, then sit the chicken on top so that the can is inside the cavity. 
• Baste the chicken with the honey marinade and transfer to the barbecue. I stood it in a disposable foil tray so it would sit upright and not drip directly onto the BBQ.

• Close the lid and cook, basting occasionally, for one and half hours or until cooked through (juices  should run clear when thigh is pierced with a skewer). You may beed to rotate it around and adjust a bit too, depending on how and where it is browning the quickest.
• When cooked, remove from barbecue and allow to cool slightly before removing and discarding the can (it will be really hot)
• Rest the chicken under foil for 15 minutes, then cut into pieces and serve.

While I initially a little disturbed at the prospect of spending my afternoon violating a chicken, this was a really easy and very tasty dinner. The  meat was really succulent and juicy, and was teamed perfectly with roast potatoes, a green salad and a mustard dressing.

For mustard dressing, combine:

1 tbs wholegrain mustard

1 tbs lemon juice

1 tbs honey

2 cloves garlic, crushed

1 tbs sherry vinegar

1/3 cup whole egg mayonnaise

1/4 cup pure cream

Chicken and dressing recipe from delicious. magazine, February 2012

Zucchini - 7 ways in 7 days.

Our veggie patch has been bountiful this summer, although we seem to be getting bumper crops of one thing at a time. At present, it is zucchini (courgette). Not only are they coming in what feels like the hundreds, they are sizable specimens to say the least. It is not uncommon for this sight to greet me on my return home from work each day...

So, after we had already exhausted the old faithful 'zucchini slice' and 'zucchini and mushroom pasta sauce', and with the zucchini's taking over every usable surface in our fridge and kitchen, it was time to get creative. Here a few a ideas recipes I tried or created for dealing with the abundance.

Ribbon Zucchini Salad
This fresh summer salad can be made a few hours early, as the dressing softens the zucchini as it sits and waits for you.

3-4 medium zucchini (smallest and freshest you can find, and if you can get a few different varieties that adds to the aesthetics)
3 tbsp olive oil
1 ½ tbsp lemon juice
1 tbsp lemon zest
1/4 cup shaved, good quality Parmesan cheese
2 tbsp Fresh herbs, finely chopped (whatever you have handy, I used chives and mint-basil)
Pine nuts/ pistachios to garnish

1. Thinly slice the zucchini, lengthwise, into ribbons (I use a vegetable peeler, but you could use a mandolin. I cut the zucchini in half and do shorter ribbons, as I like a little green on either side).
2. Whisk together oil, juice, zest and season with salt and pepper
3. Stir half the cheese, herbs, and dressing through the zucchini (use your hands is easiest).
4. Garnish with remaining cheese, herbs and lightly toasted nuts.

Zucchini Chocolate Cake

This has actually been the dark horse of the week. This cake turned out so delicious that I've just made it for a second time in 5 days. It makes an immense amount of cake mix, so I have had some slight mishaps in sizing the tin correctly (thus resulting in a very small chocolate volcano in my oven on one occasion) but I now have it sorted... I think. Despite the little overflow, this is one of the yummiest chocolate cakes I have had.

Recipe courtesy of thehillcountrycook

1/2 cup butter, softened

1/2 cup vegetable oil

1 ¾ cups white sugar

2 eggs

1 tsp vanilla

2 ½ cups flour

1 tsp baking soda

1 tsp baking powder

1/3 cup cocoa

1 tsp cinnamon

1/2 cup soured milk (add 1 tsp vinegar to milk and let sit for 10 min)

2 cups peeled, grated zucchini

3/4 cup chocolate chips

1. Heat oven to 175°C
2. Cream butter, sugar and oil 
3. Stir in eggs and vanilla
4. In a separate bowl mix together dry ingredients
5. Alternate by adding the dry mix and the soured milk to the butter mix
6. Gently fold in zucchini
7. Pour into a greased and lined tin. What the hillcountrycook recommends equates to 23cm x 30cm, but having had two slight mishaps myself due to poorly misjudging my tins, I would say a 22cm spring-form tin would be a good way to go.
8. Sprinkle with choc chips
9. Bake for 35-40 min, or until a skewer comes out clean (do not be deceived by melted choc chips masquerading as uncooked batter!)

Zucchini and Haloumi Fritters

2 cups grated zucchini 

1 corn cob (kernels only)

2 tbs fresh herbs (I used mint-basil and oregano)

2 spring onions, finely sliced

90gm haloumi cheese diced small or grated

1 cup SR flour

1 egg beaten with 1/2 cup of milk

Salt and pepper

Butter and oil for frying

1. Combine zucchini, corn, cheese, herbs, onions and flour in a large bowl.
2. Add the egg and milk to form a batter.
3. Season well with salt and pepper. 
4. Leave stand for about 10 minutes.
5. Fry in batches in a large frying pan with a little butter and olive oil, until golden brown on both sides and cooked through (2-3 min each side). 
6. We had them with avocado, bruschetta mix (fresh tomato, spring onion and basil) and a green salad.

Zucchini and Sun-dried Tomato Muffins

1 ¾ cups self raising flour

2 eggs, lightly beaten

3/4 milk

1 cup grated cheddar cheese

¼ cup grated Parmesan cheese
1 medium zucchini, grated
1/2 cup chopped sun-dried tomatoes
Tbsp each fresh chopped chives and oregano

1. Preheat oven to 180°C
2. Mix all dry ingredients (flour, cheese, zucchini, tomatoes, herbs) in a large bowl
3. Lightly beat eggs and milk in a jug and season with salt and pepper
4. Combine wet and dry ingredients
5. Pour into well greased 12 hole muffin tray.
6. Bake for 25 min

Yummy with butter, or cream cheese and chives.

Salmon and Potato Cakes

2 medium potatoes, peeled and chopped

400gm tin of pink salmon

1-2 spring onions, finely sliced

2 tbsp chopped parsley

1 med zucchini, grated

1 slice preserved lemon (rind only) very finely diced (discard flesh. 1 piece is usually about a quarter of a lemon, if you don't have these lemon zest would do)

2 eggs, beaten

Tartare Sauce

Mix together:

1/3 cup Mayonnaise

1 tbsp capers, finely diced

1 tbsp gherkins, finely diced

1 tbsp parsley

1. Boil the potatoes for 10-12 min/ unit tender, drain them and then mash slightly and set aside
2. Gently combine salmon, zucchini, onions, parsley and lemon in a large bowl.
3. Stir through potato and season well with salt and pepper
4. Stir through eggs.
5. Form mixture into palm sized patties (will make about 10) and refrigerate for 30 min.
6. Fry in batches in butter or oil until cooked through. (The first batch I cooked fell apart a bit, so I cooked the rest between two sheets of baking paper in the George Foreman Grill, then fried them off briefly prior to serving to brown them up and this was much more successful).
7. tartare sauce.

So there you have it, a week of zucchini. If anyone is still reading at this point, thank you, and I have spared you the recipe for zucchini slice and the pasta as they are quite unexciting.

I also had the great pleasure of attending a preserving workshop last week with some amazing women from the Surf Coast area, where I reside. I was witness to, but not directly involved in, the making of a delicious zucchini pickle, but I will save that for another time. 

You can check out the GreenMums3228 blog for more details about this group of gals and their endeavours to make our corner of the world a brighter place. 

xx

Prawn and wasabi nibbles

This holiday season I was in charge of a 'prawn nibble'. These little treats would be ideally suited to using pre-cooked cocktail prawns, however I pan fried green prawns in a little garlic and olive oil and served them warm so I could indulge in them as well.

Ingredients:

• 1 packet Seaweed or Black Sesame flavoured rice crackers 
• Cocktail prawns/ Green prawn meat (depending how many you want to make get between 250-500gms) - your need as many prawns as crackers
• Half a ripe advocado
• 125gm Philadelphia cream cheese
• 1 - 2 teaspoons wasabi paste
• Good squeeze of lemon juice
• Few tablespoons good quality mayonaise

The wasabi dip is best made at least an hour before hand so it can sit in the fridge for a bit for the flavours to develop.

For the dip: Mash the advocado with a fork, and combine with the cream cheese, wasabi, lemon juice and mayonaise. The dip may need more or less wasabi, lemon and mayo, so make it up to your personal taste. 

If cooking the prawns yourself, fry them in a hot pan (they'll only need a minute or so each side) with a dash of olive oil and a clove of diced garlic and set aside to cool slightly, otherwise they'll melt your wasabi mix a bit.  

To serve:

Spoon, or pipe if you are a fancy type, a teaspoon sized dollop of wasabi mix onto each cracker and top with a prawn.

A very easy and flavoursome summer starter.

xx

Gingerbread

Gingerbread

125gm unsalted butter, softened

1/2 cup firmly packed brown sugar

1/2 cup golden syrup

1 egg yolk

2 and 1/2 cups plain flour

1tablespoon ground ginger

1 teaspoon mixed spice

1 teaspoon bicarbonate soda

• Preheat oven to 180°.
• Line 2 large baking trays with baking paper.
• In a large bowl, beat butter and sugar until thick.
• Beat in syrup and yolk, then use a spoon to fold in flour, ginger, spice and soda until a smooth dough forms.
• Form dough into a disc, cover in plastic wrap and chill for 30 minutes.
• Bring dough back to room temperature, then divide into 2 pieces. Roll dough out between two sheets of baking paper to about 5mm thick. 
• Use cookie cutters to cut out shapes, then space out on baking tray (you may need to do a few batches).
• Bake for 10 minutes, or until golden.
• Cool on wire racks.

Decorate with a stiff icing (eg. 1 cup icing sugar to 2 tbsp warm water) and piping bag or, if are lazy like me, get some icing pens from the supermarket and use these as an easy, mess free alternative.

xx

Strawberry and Rhubarb Jam

We are blessed to have so many amazing friends in our life, and at Christmas it is nice to be able to show those people how much they mean to us. Unfortunately, with starting a new business and a new baby on the way, we need to find some resourceful ways of making gifts.
This is the third Christmas I've made this jam, and I love how beautiful and festive it looks in the jars. I collect the jars during the year, so come Christmas I have enough to do a few batches.
This recipe is delicious, as the lemon juice and the rhubarb cut the sweetness a little. I particularly love it on a croissant Christmas morning.

Christmas Strawberry and Rhubarb Jam

1kg white sugar

1kg strawberries, hulled, quartered

2 cups (250gm) coarsely chopped rhubarb

1/3 cup lemon juice

50g packet jamsetta

1. Preheat oven to 150°C (130°C fan forced). Spread sugar in a shallow baking dish, warm in the oven, uncovered, for 10 minutes stirring occasionally. This will help the sugar dissolve quickly, giving a clear conserve/ jam.
2. Meanwhile, combine strawberries, rhubarb and lemon juice in a large saucepan (fruit and sugar mixture should not be more than 5cm deep). 
3. Simmer, uncovered, over low heat for 5-10 minutes or until the fruit is soft, stirring occasionally. 
4. Add jamsetta and sugar, stirring until dissolved.
5. Bring conserve to the boil; boil vigorously, uncovered for 5-10 minutes or until mixture jells, stirring occasionally. When mixture falls heavily from the spoon test if it is ready by placing a spoonful on a clean plate in the freezer for 1 minute; if it wrinkles when pushed with a finger, it is ready.
6. Skim any scum from the surface.
7. Pour conserve into hot sterilised jars; seal while hot.
8. Decorate lids with fabric and ribbon if giving as gifts.

This amount generally makes about 5 jars of jam.

(Australian Women's Weekly, 'Christmas & Holiday Entertaining', 2007)

For sterilising the jars, I wash them in warm soapy water then dry in the oven for 15 minutes at about 110°. Metals lids are fine to go in the oven too.

For more information on sterilising jars see: www.taste.com.au/how+to/articles/572/how+to+sterilise+jars+and+bottles 

Happy holidays xx 

It's beginning to taste a lot like Christmas

I adore Christmas. I love it when December 1st rolls around, and I can crank the carols, put up my tree and start baking. I think I have inherited this obsession with all things festive from my mother, and so many of the things I love to do and cook this time of year are from her, and from the things she has traditionally cooked in our family home.
Without fail, one of the most beloved of Christmas treats are Jen's Russian teacakes. Buttery, sugary, short bread balls with a subtle crunch of walnuts. These are always a favourite among family and friends alike.

Jen's Russian Tea Cakes

Ingredients:

250gm butter, softened

1/2 cup icing sugar (sifted)

1 teaspoon vanilla essence

2 and 1/4 cups plain flour, sifted

1/4 teaspoon salt

3/4 cup finely chopped walnuts

Additional icing sugar for coating

Recipe:

• Cream butter, sugar and vanilla until light and fluffy
• Blend in sifted flour and salt
• Stir in walnuts
• Chill dough in the fridge for 1 hour (at least)
• Roll teaspoons of dough into balls and place on paper lined baking trays (should make about 50)
• Bake at 170 degrees for 10-12 minutes, or until set but not brown
• Roll once in icing sugar while still warm, then cool on wire rack. When completely cool roll in icing sugar again.
• Store in airtight container.

I hope they are as enjoyed at your Christmas as they are at ours xx

Home grown

My husband has a green thumb and I, unfortunately, do not. He loves his little veggie garden made up of a collection of veggie boxes he potters about in, and an assortment of pots and baskets, growing a variety of treats from beetroot to basil. The beauty of our situation is that what he loves to grow I get to cook. He does, however, occasionally throw a spanner in the works by growing a few things I either don't particularly like or don't know what to do with. Enter the broad bean. I've had these as tasty little morsels, and also as bitter little misfortunes depending on how they've been treated. We currently have them in a bit of abundance so I decided to make them into a dip, and was pleasantly surprised with the outcome.  

The down side of broad beans is to get them tasty you have to get them first out of their pod, then out of their outer skin. This is best achieved by boiling them for 5-10 minutes or until they swell, then soaking them in cold water until the outer skin shrivels, then just peel it off.

The cheese in this dip gives it a nice creaminess, and the lemon and herbs give a fresh finish. The quantities below are approximate, so adjust them all to taste. It makes quite a lot of dip too so halve it if you just want a small amount.

For the dip:

• Philadelphia cream cheese (1/2 a cup)
• Danish feta (1/2 a cup)
• 2 cups cooked, peeled broad beans
• 2-3 segments preserved lemon, finely diced 
• 3 tbs mint basil finely chopped
• Olive oil

1. In a large bowl, mix together about the feta and cream cheese

2. With a stick blender or in a food processor pulse the broad beans, preserved lemon, and mint basil with a good splash of olive oil until combined (leave as chunky as you like, I like it quite smooth). Add a few tbs of chicken stock or some more oil if it looks a bit dry.

3. Stir the bean mix in with the cheese mix and season with salt and pepper. 

Spanish Paella

My very special husband was deserving of a very special birthday dinner of late, and with the homecoming of some old friends and the recent nuptials of some others, a little dinner party seemed in order.
I do love a themed dinner so Spanish was the call of the day. Cheese croquettes to begin with all oozy and creamy on the inside and crispy crunchy on the outside, an enormous paella for mains, and a nice (non-alcoholic) Sangria to wash it all down with.
I have made paella only once before, and on that occasion I had three different recipes and my culinary whiz mother, Jen, to guide me. This time, I used the recipe that Jen and I devised on our last attempt, and the results were just as delicious.

Holly and Jen's Paella Recipe (serves 6-8 as a main)

Ingredients:

• 2 chicken breasts, chopped
• 3 chorizo sausages, sliced
• 1 red capsicum, diced
• 1 large onion, diced
• 2 garlic cloves, diced
• 3 medium tomatoes, chopped
• 2 1/2 cups paella rice (I think arborio would probably work also)
• 7 cups chicken stock (infused with a sprig of thyme, a sprig of rosemary and a pinch of saffron), kept warm
• 1 cup of green peas 
• 15 large green prawns (I prefer to use the cutlets/ shelled version)
• 1/2 tablespoon paprika
• Additional pinch of saffron

Recipe:

1. Heat a little olive oil in a large paella pan (this one was about 40cm diameter)

2. Brown chorizo, then set aside.

3. Brown chicken in same pan, then set aside.

4. Add a little more oil and cook onion, garlic and capsicum until the onion is translucent.

5. Add tomatoes and paprika, and season well with salt and pepper.

6. Put the chorizo and chicken back in and stir to combine.

7. Add the rice and allow to cook until translucent.

8. Add the warm stock and additional pinch of saffron, and cook at a slight boil for 10-20 minutes (do not stir after the first 5 min, just let it sit... it's OK if it goes crunchy on the bottom, that's the way they have it traditionally).

9. Add peas and prawns on top (4 minute each side for the prawns).

10. When the rice is al dente, remove from the heat and cover completely with tin foil and leave for 15-20 minutes - Do not uncover!

11. After 20 minutes, remove foil and serve from whole pan at the table. Sprinkle with chopped parsley if desired, and serve with crusty bread.

I also made a smaller vegetarian version (adding extra green capsicum, using vegetable stock, and asparagus on top in place of prawns), and just did a third of the quantities shown in this recipe and it worked really well, so if you have less people, or a smaller pot adjust the amounts accordingly.

I hope you can enjoy this in your homes as much as we did in ours!

xx