Easy recipe

Scrumptious apple and blueberry crumble

Scrumptious apple and blueberry crumble

As the temperature begins to drop, there is a need for some scrumptious warm winter desserts. This crumble is amazing. I have separated the crumble mixture from the apple mixture, as you could easily add this delicious crumble to the top of other fruits such as apricots, pears or prunes. If you could imagine a very ‘adult’ version of a crumble, imagine baked apricots, prunes with some muscat and a crumble topping!! TOTALLY DIVINE !

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Stewed apples

4 apples

¼ cup water

2Tb brown sugar

¼ tsp cinnamon

1 tsp vanilla

1Tb dried blueberries

2Tb white chocolate bits

 

Crumble

½ cup plain flour

¼ cup brown sugar

50grams butter (at room temperature)

¼ cup quick oats

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  1. Pre-heat oven to fan grill, place a tray on a lower shelf in the oven.
  2. Chop apples into quarters, remove core, chop each piece into thirds.
  3. Place into a large saucepan with water, brown sugar, cinnamon and vanilla, cook over a medium heat until soft, 10-15minutes.
  4. Prepare crumble mixture, by placing all ingredients into a bowl, rub the butter between your thumb and index finger until the mixture is a uniform consistency.
  5. Into 4 individual or 1 large soufflé dish or any other oven proof dish, place the apples, scatter the white chocolate bits and blueberries. Scatter the crumble mixture over the top.
  6. Place crumble onto an oven tray, pop into the oven and allow crumble topping to become nice and golden.IMG_3418

7. Serve with a dollop of ice cream or cream.

This mixture can use pie apples, you will need to make sure they are warmed through.

This dish is suitable to freeze.

Warm quinoa salad with pumpkin and fetta cheese

Warm quinoa salad with pumpkin and fetta cheese

This delicious meal can be served as a side or as the meal itself, it’s very versatile it can be made the night ahead or served warm.

 

Quinoa is considered a superfood, why? It’s a source of complete protein, low GI and gluten free.

 

Don’t be afraid of cooking quinoa, it is much more friendly that rice to work with. It is readily available in supermarkets. Always give quinoa a good rinse before you use it.

 

This salad has the perfect balance of flavours, the nuttiness of the quinoa with the softness of the pumpkin, green beans for a little crunch, fetta cheese to add and element of sharpness to each bite and the parsley to clean the palate. This recipe is also super versatile you can add/subtract/interchange the veggies. This salad keeps well in the fridge, I usually double it and take it for lunches.

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Best part of all, it is all made in one saucepan!

 

Ingredients

2 cups quinoa

100gram pumpkin

1 cup green beans

70grams fetta cheese

2 stalks parsley

1 shallot

2Tb olive oil

1Tb lemon juice

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  1. Rinse quinoa, place into a medium sauce pan, cover with 3 cups water, chop the shallot and add to the quinoa, sprinkle with salt and pepper, on a medium heat bring the water to the boil.
  2. Simmer the quinoa with the lid for 5 minutes. Whilst the quinoa is cooking, chop the pumpkin into small cubes, add the pumpkin to the quinoa cook for 10minutes with the lid on. Whilst the pumpkin and quinoa mix is cooking, top and tail the green beans and chop the beans into 1.5cm pieces, add the green beans to the quinoa cook for 2minutes. Whilst the mix is cooking, chop the fetta into 1cm cubes, finely chop the parsley.
  3. At this point your quinoa should be slightly translucent and the water should have been evaporated (if you have extra water and the quinoa is done drain the excess water). Add the oil and lemon juice into the saucepan and toss.
  4. Place into a large serving bowl or individual plates, sprinkle with fetta and parsley.

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Corn fritters with smashed avocado and tomato salsa

Corn fritters with smashed avocado salsa

 

Corn fritters with smashed avocado and tomato salsa

These Moorish corn fritters are quick and easy to whip up, bringing a café style meal into your own home.

The mixture should be relatively thick. If you would like to make the meal a little more substantial you can whip up a salad and serve the corn fritters on a bed of salad.

Ingredients

2 small potatoes

1 carrot

2 medium zucchinis

125grams corn kernels

1 small onion

½ c SR flour

6 eggs

2Tb olive oil

Salt and pepper

1 avocado

200grams baby roma tomatoes

1tsp lemon juice

Method:

1. Peel the potatoes and the carrot, grate both vegetables using the smallest side of the grater place into a sieve and      allow the liquid to drain.

  1. Grate the zucchini and onion using the largest side of the grater place into the sieve, press down to remove the moisture. Into a bowl add the vegetables, corn kernels, flour, salt and pepper, mix well, add the eggs carrot and potato mix until well combined.
  2. Smashed avocado salsa: Run a knife around the avocado, split in half and remove the seed, scoop out the flesh mash with the back of spoon, slice tomatoes in half, add to a bowl, toss with lemon juice, 1Tb of olive oil sprinkle with salt and pepper.
  3. Heat ½ Tb of olive oil in a non stick fry pan on a medium heat, allow to heat up for a few minutes, dollop 1/3c of the mixture into the fry pan, cook for 4minutes each side or until golden brown. Once half of the mixture has been used, add the remaining oil to the fry pan and continuing with remaining mixture.

TO SERVE:

Place corn fritters onto a plate, place a dollop of the salsa on top, serve and enjoy

Honey Lemon Chicken

Honey lemon chicken Honey lemon chicken with a side of steamed greens

This dish is so quick and simple you will never get it from the take out store again. You can cut each piece of chicken into nugget sized pieces if you prefer. I serve this dish with a big bowl of steamed greens. You could easily serve this dish with a side of rice. The benefit of using cornflour is this dish is gluten free!

Honey lemon chicken

Serves 4

2 chicken breasts

1Tb Dry Sherry

2Tb soy sauce

½ tsp salt

2 eggs

Oil for frying

¼ cup cornstartch

½ tsp baking powder

Sauce:

1/3 cup white sugar

1/3 cup honey

2tb cornstartch

1 cup chicken stock

3tb lemon juice

1 tsp salt

1 lemon sliced

2tb vegetable oil

salt and pepper

Garnish: chopped shallots

Honey lemon chicken

Method:

  1. Slice chicken in half horizontally, so you will have 4 thin slices of chicken breast.
  2. In a large bowl combine the chicken, sherry, soy sauce and 1/2 teaspoon salt. Mix together, cover and refrigerate. Let marinate for 15 to 20 minutes.
  3. In a small bowl, beat together the eggs, 1/4 cup corn-starch and baking powder to form a batter.
  4. Remove chicken from marinade and sprinkle with salt and pepper.
  5. Place vegetable oil in fry pan on a medium heat
  6. Dip chicken in the batter to coat.
  7. Place chicken into fry pan and fry until golden brown and turn over and repeat for the other side, do this for each piece of chicken breast.
  8. In a medium bowl combine the sugar, honey, 1 tablespoon cornstarch, lemon juice and 1 pinch salt, mix together until their are no lumps add stock and lemon slices. In the fry pan that you cooked the chicken pieces in place lemon sauce, on a medium heat bring the sauce to a gentle simmer.
  9. Pour sauce over chicken, sprinkle with shallots and serve.Honey lemon chicken

Lemon coconut cake

Making a delicious cake requires just a pinch of patience. Creaming butter and sugar ensures that the sugar is distributed evenly in the butter it also allows air to be dispersed in the butter creating a light and even to rise cake, creaming is likely to take between 5-8minutes.   Adding lightly beaten egg eggs to the butter and sugar mixture and whipping for a minute on a low speed helps to incorporate air, creating a light and fluffy mixture.

Lemon Coconut cake with popping candy

INGREDIENTS
125grams butter, at room temperature.

1 cup caster sugar

2 eggs

1 cup SR flour

1 cup shredded coconut

1/2Cup milk

1 tsp vanilla essence

1 quantity of butter cream

1 lemon zested and juice squeezed out
Serves                  10

Time                     60 minutes

Difficulty            medium

Type of dish      dessert

PREPARATION
1. Heat a fan forced oven to 160C. Line a small cake tin with baking paper.

  1. Beat butter and sugar until the mixture turns an off white colour.
  2. Add the eggs, ½ the lemon rind and vanilla beat until well combined.
  3. Mix the coconut and flour in a small bowl, using a spatula fold the dry mixture alternatively with the milk.
  4. Spoon the mixture into the lined pan, use the spatula to smooth over the surface.
  5. Bake for 55-60minutes, the cake should be golden and a skewer should come out clean.

Lemon Coconut cake with popping candy

TO SERVE

Create 1 quantity of butter cream, add the lemon juice and lemon rind. Sprinkle with yellow popping candy or any other sort of small/crushed candy

See the best ever butter cream frosting

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or

Dust with icing sugar and sprinkle with yellow popping candy or any other sort of small/crushed candy.

Or serve with a thick yoghurt

COMBINATION STEAM OVEN JAFFA BUTTERMILK CUPCAKES

JAFFA BUTTERMILK CUPCAKES


I find using Buttermilk keeps my muffins more moist and gives them a little extra tang. The buttermilk is a perfect, slightly acidic, addition to a citrus sweet.


Combination steam oven Jaffa cupcakes

Combination steam oven Jaffa cupcakes

375grams SR flour

165grams caster sugar

1 egg, whisked

1tsp vanilla essence

160grams butter, softened.

180ml Buttermilk

1TB orange zest

1TB orange juice

Ganache

250 grams dark chocolate melts

1/3 cup cream

  1. Heat combination steam oven to 200oC quarter steam and heat/ 25% humidity.
  2. Spray a muffin tin with cooking spray, I used silicone bakeware.
  3. Measure the buttermilk, and stand aside (this will prevent the butter hardening up later).
  4. Cream together, butter, sugar, vanilla and orange zest, add egg and orange juice and stir to combine, alternatively add flour and Buttermilk, mixture should appear slightly lumpy.
  5. Divide mixture evenly into 12 hole muffin tin and bake for 15minutes or until evenly browned.
  6. Whilst cooking prepare ganache, by heating cream and pouring over chocolate until chocolate has melted. If chocolate does not melt completely, oven a gentle heat or double boiler heat until melted.
  7. Once cupcakes are cool to touch, individually dip into ganache and sprinkle with orange zest.

Left over ganache keep well in the refrigerator, can be re-heated and tastes amazing on ice-cream !

Steamed Ginger Lemon Lime puddings

Steamed Ginger Lemon Lime puddings

Ingredients:Steamed ginger pudding

12 Tsp Ginger lemon lime marmalade

60 grams butter (softened)

1/2C white sugar

1/2C brown sugar

2 eggs

1 ½ SR flour

1 tsp vanilla bean paste

1 pinch dried ginger (powder)

Optional to serve, cream or ice cream

METHOD

  1. Pre heat combination steam oven to full steam.
  2. Cream butter and sugar for 2 minutes, add vanilla bean paste.
  3. Lightly whisk egg, add into mixture fold through flour and dried ginger.
  4. Spray a 12 hole silicone muffin tray place onto a biscuit tray. Place 1Tsp of the marmalade at the bottom of each muffin hole. Fold the remaining fruit into the cake mixture.
  5. Divide the mixture evenly into the 12 hole muffin pan.
  6. Place into oven, cook for 12 minutes.
  7. Invert a pudding onto each plate. Serve with cream or ice cream if desired.

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Spaghetti Boscaiola

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Ingredients

400g spaghetti

4 rashers bacon

400g  mushrooms (mixture of button and Swiss brown works best)

40g butter

2 cloves garlic

2 shallots

400ml thickened cream

1 sprig parsley

80g Parmesan to serve

Serves 4

Method:

  1. Bring a large pot of water to the boil with 1Tb salt added to water.
  2. Finely chop mushrooms, bacon, parsley and shallots. Crush garlic.
  3. Place butter into a non-stick fry pan over a medium heat and allow butter to melt.
  4. Add bacon, garlic and mushrooms and cook for 6 minutes.
  5. Cook pasta as per packet instructions.
  6. In the final 4 minutes of the pasta cooking, add cream to the mushroom mixture and allow to thicken on a low heat. Add salt and pepper to taste.
  7. Finely chop parsley.
  8. Drain pasta add to cream sauce, toss through to ensure all pasta is evenly coated.
  9. Serve on individual plates with a sprinkle of parmesan and parsley

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Steamed individual Christmas puddings

Did you know Christmas is less than 60 days away ?

Are you trying to plan your Christmas menu? Look no further than these little puddings.

This delicious little pudding is so easy to make and will impress the most discerning guests on Christmas day.

You can make your own minced fruit by soaking dried fruits in port or rum.

If you do not own a steam oven, please post a comment below and I will convert the recipe for you 😉

individual Christmas puddings

individual Christmas puddings

INGREDIENTS
12TB mince fruit (approx. 400grams)

60 grams butter (softened)

1/2C white sugar

1/2C brown sugar

2 eggs

1 ½ SR flour

1 tsp vanilla bean paste

To serve:

Custard

segments of mandarin or raspberries

individual Christmas puddings

individual Christmas puddings

 

 

PREPARATION

  1. Pre heat combination steam oven to full steam.
  2. Cream butter and sugar for 2 minutes, add vanilla bean paste.
  3. Lightly whisk egg, add into mixture fold through flour.
  4. Spray a 12 hole silicone muffin tray place onto a biscuit tray. Place 1Tb of fruit mince at the bottom of each muffin hole. Fold the remaining fruit into the cake mixture.
  5. Divide the mixture evenly into the 12 hole muffin pan.
  6. Place into oven, cook for 12 minutes.
  7. Invert a pudding onto each plate, drizzle with custard.

 

individual Christmas puddings

individual Christmas puddings

 

 

Steamed Mussels

INGREDIENTS

Steamed mussels with white wine and cream, chilli optional

Steamed mussels with white wine and cream, chilli optional

Steamed mussels with white wine and cream, chilli optional
2kg mussels

4 cloves garlic

2 shallots

3 sprigs parsley

150ml white wine

150ml cream

1 Birdseye chilli (optional)

 

Steamed mussels with white wine and cream, chilli optional

Steamed mussels with white wine and cream, chilli optional

To serve:

8 slices toasted crusty bread

3 sprig parsley

1 lemon

40grams butter

  1. Pre heat combination steam oven to full steam.
  2. Remove beard from mussels allow sitting in cold water for 3 minutes rinse thoroughly.
  3. Place mussels in a deep dish and sprinkle with garlic, shallot, parsley, salt and pepper (optional Birdseye chili), Drizzle over the wine and cream sauce.
  4. Steam for 12-18minutes until all mussel shells open (do not eat the mussels that do not open).
  5. Serve in 4 bowls, sprinkle with parsley, add a lemon wedge and crusty bread and butter.

    Steamed mussels Italian style with pasta

    Steamed mussels Italian style with pasta

Options

For Thai flavoured mussels try using a 400ml can of coconut milk (no cream), chilli and lemongrass

For Spanish flavoured mussels use a can of tomatoes (no cream) and chorizo

For Italian flavoured mussels use a 400ml can of tomatoes (omit cream) and add 1Tb of mixed basil and oregano

For a more filling meal, cook up 100grams of pasta per person and toss the sauce and mussels through the pasta.

Steamed Italian style mussels with pasta

Steamed Italian style mussels with pasta