1 1/3 cups sugar
100g softened butter
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
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
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!
I 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.
1 x head cauliflower
2 x tsp tumeric
2 x tsp cumin
1 x tsp paprika
2 x tbsp coconut oil
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 tray
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
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.
1 lamb shoulder (approx. 2 kgs, bone in)
Salt & Pepper
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..
You 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.
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
Heat oven to 180ºC
Lay out a rectangle of baking paper
Lay 1 piece of salmon onto it
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
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!
Tip – make these gluten free by using gluten free baking powder
Makes about 20
350g frozen peas
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
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
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
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!
4 Large slices of Serrano Ham
Preheat oven to 180° C
Slice the figs in half, place a small cube of goats cheese on top
Wrap each half with some Serrano ham, secure with a cocktail stick
Roast on a baking tray for 5 minutes
Drizzle with honey
4 Large Potates – brushed, cleaned, skin on
1 stick of butter – softened
Fresh herbs, chopped – I used Rosemary & Thyme
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
Great with any meat dish, crunchy on the outside and soft on the inside – full of flavour.
1 Cup Brown Sugar
1 Cup Plain Flour
1 Cup Rolled Oats
3/4 Cup Dessicated Coconut
1 Tbs Treacle (golden syrup)
2 Tbs Boiling Water
Preheat oven to 160 degrees Celsius
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.
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
Caremalised balsamic vinegar
Assemble ingredients, drizzle with the vinegar…use your inner artist to create a masterpiece – done!
Notes – buffalo mozzarella is available at good delis but is a much dearer option, bocconcini does the job.