Life has been even crazier than normal. Never seems to be enough time for anything! This is a great meal because it really only uses five ingredients ( plus rice to serve) and is seriously ready in 10 minutes! Tasty fast food, and a little bit better for you! When we started this blog we talked about not including anything that we hadn’t made from scratch, this recipe includes a curry paste but hey…sometimes you need a little help 🙂 This recipe is from this great site.
- 500g Tasmanian Atlantic Salmon fillets, sliced into chunks with skin removed
- 375ml light coconut milk
- 1 teaspoon Thai red curry paste
- 1 teaspoon brown sugar
- 2 bok choy, roughly torn
- 1 tablespoon coriander leaves ( optional)
- Plain rice, boiled
- Lime wedges ( optional)
- Gently heat coconut milk, curry paste and sugar in a large saucepan.
- Stir in Salmon and cover for 3-4mins until salmon is opaque.
- Add bok choy and cover until wilted.
- Stir through coriander and serve with plain boiled rice and lime wedges
You can use the chocolate cupcake base and use whatever you want to flavour them. I’ve used cherry ripes, but they are equally good with crushed oreos.
1 1/2 cup SR flour
1/2 cup cocoa powder
1 cup sugar
1/2 tsp baking powder
1/2 cup vegetable oil
3/4 cup milk
3/4 cup hot water
4 cherry ripe bars (1 for decoration)
125 g unsalted butter
1 1/2 cup icing sugar
extra cocoa to dust
Heat oven to 180°C, line 12 hole muffin tin with muffin cases.
Chop up 3 of the cherry ripe bars and divide evenly among muffin cases.
In a large bowl mix SR flour, sugar, cocoa powder, baking powder & sugar. In a small jug mix milk, oil and egg – pour into dry ingredients and mix well. Next, pour hot water into this mixture and mix to combine.
Pour chocolate mixture over cherry ripes in muffin cases until nearly full.
Cook in oven until firm to touch, leave to cool and then pipe butter cream onto cakes and decorate with extra cherry ripe and cocoa.
To make butter cream – beat softened butter and sugar until pale and creamy.
Actually made this last weekend, but only just got around to posting. I’ve had this on the ‘to try’ list for ages now and a Donna Hay magazine at the hairdressers made it happen!
You need to make the dulche de leche ( caramel) first. Really very simple.
- 2 tins of condensed milk.
Preheat oven to 220 degrees c. Place condensed milk in oven proof baking dish and cover tightly with foil. Place baking dish in a larger deep-sided baking tray and fill with boiling water until it reaches 3/4 of the way up the sides of the dish. Bake for 1 hour 30 mins or until caramel in colour. Spoon caramel into a bowl and whisk until smooth.Spoon into sterilised jar. Will keep for up to a month in the fridge. Makes 2 cups.
Salted Caramel Tarts
- 1 cup plain flour sifted
- 1/2 cup cocoa sifted
- 1/2 cup icing sugar sifted
- 125 g butter chopped
- 3 egg yolks
- 1 teaspoon vanilla extract
- 1 tablespoon iced water
- 1 cup home-made dulche de leche
- 1/2 cup cream
- 175 g dark chocolate
- sea salt flakes for sprinkling
Place flour, cocoa, icing sugar and butter in food processor and process until the mixture resembles fine bread crumbs. While the motor is running add the egg yolks and vanilla and process to combine. Add the iced water and process until the dough comes together. Flatten into a disk on lightly floured surface , wrap in plastic wrap and refrigerate for an hour.
Roll the pastry out between 2 sheets of baking paper to 4 mm thick. Cut 6x 12 cm rounds from the pastry and use to line 6×8 cm tart tins. Prick the base with a fork and trim the edges. Place in fridge for 30 minutes.
Preheat oven to 180 degrees c. Line the pastry cases with non stick baking paper and fill with baking weights ( I used rice) Bake for 10 minutes , remove paper and weight and bake for a further 10 minutes or until cooked through. Allow to cool completely in tins. Remove pastry cases from tins. Divide the duche de leche between the pastry cases. Uses a butter ( or palate) knife to spread evenly. refrigerate for 10 minutes.
Place the cream in a small saucepan over a high heat until starting to boil. Remove from heat and add broken chocolate. Stir mixture until thick and glossy. Spread tarts with chocolate and refrigerate for 2 hours or until set. Sprinkle with salt to serve. Makes six.
(Some of my’ food tasters’, couldn’t ‘get’ the idea of the salt flakes and grabbed their tarts before it could happen!)
* I used a 12 medium muffin tin. There was enough pastry but I used all the duche de leche.
This is a really handy recipe. Nice and easy and makes a chunky, fudgey, chocolatey biscuit!
- 1 egg
- 1 cup of brown sugar
- 1 teaspoon vanilla essence
- 1/2 cup canola oil
- 1/2 cup self – raising flour (sifted)
- 1 cup plain flour (sifted)
- 100 grams white choc bits
- 100 grams milk choc bits
- 1/2 cup desiccated coconut
Preheat oven to moderate. Grease /line two trays with gladbake.
In a large bowl, whisk the egg, brown sugar, vanilla and oil.
Add the flours, chocolate and coconut. Stir until well combined.
Roll in balls and place on the tray ( allow room to spread)
Bake until light golden in colour. Cool on the tray for 10 minutes and then transfer to wire rack to cool completely. ( Tell family to go away and they are not ready to eat)
This meal takes about 30 mins from starting to cook to on the table. It’s super easy and a firm family favourite.
Recipe serves 4-5
1 packet chevaps (skinless sausages)
2 tbs olive oil + 1 tbs extra
1 onion diced
1 tsp minced garlic
1 750g bottle tomato passata
2 tbs tomato paste
1 cup chicken stock
1 tsp sugar
2 tsp parsley
350 g spaghetti
Using wet hands roll small piece of chevaps into bite size balls. Heat oil in heavy based fry pan and fry meat balls until brown. Once brown drain on absorbent paper and set aside.
Add extra olive oil, fry onion until soft. Add garlic and cook an extra minute. Next add passata, stock, sugar, tomato paste and simmer covered while pasta cooks and until meatballs are cooked through.
Cook spaghetti in boiling water until al dente, drain.
Serve spaghetti with meatball sauce on the top, sprinkle with parmesan cheese if desired.
We love trying new recipes, so not many get repeated but this one has been around for over 20 years! Makes 18-20 biscuits
- 125 g butter
- 1 cup of sugar
- 2 tablespoons golden syrup
- 1 egg
- 2 cups self-raising flour
- 3 teaspoons ground ginger
Preheat oven to moderate. Melt the butter in a saucepan. Take off the heat and add sugar, golden syrup , egg and vanilla. Mix until well combined. Sift flour and ginger into butter mixture and mix. Roll into balls and then flatten slightly. Bake for 12-15 mins. Cool on tray.
A really easy bread that is great with cheese ( I love it with Mersey Valley ) . Sunday nights we often have soup for tea and this is a bread I have made to accompany it.
2 cups plain flour
1/2 teaspoon salt
2 teaspoons dry yeast
1/4 cup grated parmesan cheese
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh sage ( I had some frozen)
2 teaspoons chopped fresh parsley
2 tablespoons olive oil
1 cup warm water
Stir flour and salt into large bowl. Add yeast,cheese and herbs. Pour in oil and water and gradually stir in flour. Mix to a soft dough.
Turn onto floured surface and knead for 5 or so minutes.
Place dough on greased over tray, press into 20 cm round. Cover with greased gladwrap and place in warm place to allow to double in size ( about 1 hour)
Remove plastic and drizzle with a little olive oil, sprinkle with sea salt.
Bake for about 25 minutes. Smells so good!