Banana Bread with buttermilk

Banana Bread with buttermilk

Ingredients

1 1/3 cups sugar

100g softened butter

2 eggs

1/2 cup buttermilk

1 tsp Bi-Carb soda (baking soda)

1 tsp baking powder

2 cups plain flour

1 tsp vanilla extract

2 mashed ripe bananas

Method

Preheat oven to 150ºC

Using a mixer if you have one, cream butter and sugar until you have a light fluffy yellow mixture

Add 1 egg at a time, mix well after each egg

Mix the baking soda and buttermilk together and add to the mixture

Sift the flour and baking powder into the mixture

Add the vanilla and mashed bananas

Mix well

Lightly grease a loaf tin and lay baking paper inside

Pour mixture into tin and tap a few times to get the air bubbles out

Bake in the oven for 90 minutes (test with skewer or knife)

Let the cake cool for 20 minutes before removing from the tin

Slice and enjoy!

 

 

Spiced Cauliflower

Spiced Cauliflower

img_0594I usually make this once a week, it’s good to have in the fridge to add into any salads that you make that week. I add it to lunches for work, it goes well with baby spinach, baby tomatoes, red onion, lentils and fetta! My mum taught me how to make it.

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Ingredients

1 x head cauliflower

2 x tsp tumeric

2 x tsp cumin

1 x tsp paprika

2 x tbsp coconut oil

Method

Heat oven to 200ºC

Put the coconut oil in a baking tray

Wash cauliflower head and slice in half. From there, pull or slice the florets off into pieces and add to the baking trayimg_9932

Sprinkle evenly (ish) with all of the spices and mix with a spoon to get everything coated and golden

Place in the oven for 30-40 minutes – I give them a shake after 15 minutes. They are ready when some are starting to blacken and crisp.

Serve as a side dish or in a salad

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Slow cooked lamb shoulder

Slow cooked lamb shoulder

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Since I nailed this method, it has never failed me. It is my go to when I need to cook for group lunches or dinners because it is low maintenance and I can completely trust the process. You can season the lamb with whatever you want before you put it in the oven, the recipe below keeps it simple and still delicious. If it is a smaller piece of lamb just keep your eye on it at about 3 hours, if its feeling soft then pull it out then, take the foil off and turn up the oven.

Ingredients

1 lamb shoulder (approx. 2 kgs, bone in)

Olive oil

Salt & Pepper

Foil

Method

Heat the oven to 150ºC

Drizzle olive oil into a baking tray

Place lamb into tray, drizzle with olive oil and season with salt & pepper

Cover tightly with foil

Place into oven

Leave in oven for 4 and 1/2 hours

Take the lamb out of the oven, turn the oven up to 200ºC, take the foil off the lamb and put it back into the oven for 30 minutes more

Remove from oven, cover with foil again and rest for 10 minutes

Shred with tongs or forks..

Salmon Parcels

Salmon Parcels

img_0773-1You can really put anything on top of these, as long as there is a little bit of sauce and the toppings are finely chopped so that they soften.

Serves 2

Ingredients

2 x boneless salmon fillets

2 x chilli finely chopped

1 x thumb size of ginger grated

1x shallot finely sliced

2 x tbsp soy sauce

2 x tps sesame oil

Baking Paper

Method

Heat oven to 180ºC

Lay out a rectangle of baking paper

Lay 1 piece of salmon onto itimg_0771

Sprinkle on half of the toppings – ginger, chilli & shallots

Drizzle on half of the soy sauce and sesame oil

Wrap it up like a parcel

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Repeat with other piece of salmon

Put the parcels on a tray and put into the oven for 15 minutes

Pull out, unwrap and serve with steamed veges for a delicious healthy meal!

Quinoa Fritters with Peas & Feta

Quinoa Fritters with Peas & Feta

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Tip – make these gluten free by using gluten free baking powder

Makes about 20

200g quinoa
350g frozen peas
200g feta
4 shallots, thinly sliced
2 tsp ground cumin
3 tsp baking powder
2 eggs, lightly whisked
Salt & Pepper
1-2 tbs cornflour if required
Oil for frying – i use grapeseed

Method

Cook quinoa, simmer for 10 mins until cooked and drain well.

In a bowl mix quinoa, feta, shallots, cumin, peas, baking powder and eggs. Season well.

Use a stick blender to blend half of the mixture up, and then mix through with the unblended mixture. Add some cornflour if mixture is too runny.

Heat a couple of centimetres of oil in large frying pan, roll mixture into balls and fry in batches. Once golden, drain on paper towel.

These are great as a snack or served with a salad..I serve with lemon and a dollop of yogurt

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Braised Butter Beans in Olive Oil, Capsicum, Oregano & Tomato

Braised Butter Beans in Olive Oil, Capsicum, Oregano & Tomato

20130528-104936.jpg   Ingredients

Olive Oil

2 Cloves of Garlic, crushed

2 x 400g tins of  Tomatoes

2 x 400g Butter Beans, drained

5 slices roasted Capsicum – jar, sliced

1 Tbs chopped fresh Oregano

2 Bay leaves

Method:

Heat a generous amount of olive oil in a medium saucepan

Cook garlic for a few minutes, add tinned tomatoes and bay leaves

Put the lid on and simmer for 15mins

Stir in the butter beans and capsicum and simmer for 10mins

Remove from heat, season, stir through oregano – Serve!

Hasselback Potatoes

Hasselback Potatoes

 Ingredients

4 Large Potates – brushed, cleaned, skin on

1 stick of butter – softened

Fresh herbs, chopped – I used Rosemary & Thyme

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Method

Preheat the oven to 210 Celsius

Mix the soft butter with the herbs and a good bit of salt

 Slice the potatoes 5 mm across and 3/4 deep

Brush the bottom of the tin with the butter, give each potato a good slathering of butter, making sure you get some into the slits

Roast for a total of 45-60mins, basting the potatoes with the butter mixture every 15 minutes

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Great with any meat dish, crunchy on the outside and soft on the inside – full of flavour.

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Nana Burns’ Anzac Biscuits

Nana Burns’ Anzac Biscuits

20130523-095246.jpgIngredients

Makes 32

1 Cup Brown Sugar

1 Cup Plain Flour

1 Cup Rolled Oats

3/4 Cup Dessicated Coconut

125g Butter

1 Tbs Treacle (golden syrup)

2 Tbs Boiling Water

Preheat oven to 160 degrees Celsius 20130523-095233.jpg

Melt Butter, syrup & water on the stove

Mix all dry ingredients together in a big bowl

Once butter mixture is boiling, add to dry ingredients, mix til combined

Roll into small balls, put on oven tray, push down slightly with fork

Bake for 8-12 mins, until golden brown

Leave to cool and set on tray for 10 mins before moving..but of course taste test one as per picture above.

Fresh Fig & Prosciutto Salad

Fresh Fig & Prosciutto Salad

This salad is a good one for when you are having a group over and need a few salads for the meal…it takes about 5 minutes to prepare and is pretty tasty and looks good on the table!

All you need is:
4 fresh figs – washed and quartered
2 balls of buffalo mozzarella OR a handful of bocconcini – torn into pieces
5 slices of prosciutto – torn into smaller strips
Rocket leaves
Caremalised balsamic vinegar

Assemble ingredients, drizzle with the vinegar…use your inner artist to create a masterpiece – done!

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Notes – buffalo mozzarella is available at good delis but is a much dearer option, bocconcini does the job.