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Chocolate and pumpkin seed biscuits

Chocolate and pumpkin seed biscuits
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Chocolate and pumpkin seed biscuits
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Ingredients
Servings:
Instructions
  1. Preheat oven to 170C. Line a baking tray with baking paper. Cream butter and sugars until light and fluffy. Stir in flour, oats, chocolate and seeds. Place spoonfuls on the baking tray and flatten slightly with the back of a spoon. Leave room for the biscuits to spread. Bake for 15-20 minutes until golden-brown. Cool completely on a rack. Store in an airtight container.
Recipe Notes

All chocolate-chip biscuit recipes are improved if the chocolate used is good-quality. Look for bars with 70 per cent cocoa solids, not the "chips" sold in packets, which are compound chocolate made with inferior fats.

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Chicken Nuggets and Sweet Potato Chips

Chicken Nuggets and Sweet Potato Chips
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Chicken Nuggets and Sweet Potato Chips
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Ingredients
Chicken Nuggets
Sweet Potato Chips
Servings:
Instructions
  1. For the Sweet Potato Chips, line 2 baking trays with baking paper.
  2. Using a flat edge peeler, peel sweet potato into wide ribbons and spread out onto prepared trays. Place into the oven to bake until crisp, about 18-20 minutes. Remove from oven and set aside to cool. Repeat with remaining sweet potato.
  3. Increase oven temperature to 200C.
  4. For the Chicken Schnitzel, place butter into a medium sized glass bowl and sit over a saucepan of simmering water to melt.
  5. Meanwhile, combine the dry ingredients in a large sized bowl and set aside.
  6. Place chicken thighs between two sheets of baking paper on a chopping board and tenderise with a meat mallet. Cut chicken into bite-sized pieces.
  7. Add chicken pieces to the bowl of butter over steaming water and stir to coat the chicken. Remove from heat, drain excess butter then add chicken to the bowl of crumb and toss to coat completely. Transfer to a baking tray lined with baking paper and bake until golden, about 18-20 minutes, turning halfway.
  8. To serve, pile Chicken Schnitzels onto one side of a large serving platter. Pile Sweet Potato Chips next to the pile of Chicken Schnitzel.
  9. Serve with fresh cos lettuce leaves, lemon wedges and mayonnaise on the side.
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Baba Ganoush

Baba Ganoush
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Baba Ganoush
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Ingredients
Servings:
Instructions
  1. Preheat an oven to 200°C.
  2. Place eggplants onto the baking sheet and prick in several places using a fork. Roast eggplants until very soft; 25 to 30 minutes. Cool 10 to 15 minutes until easily handled.
  3. Meanwhile, combine tahini, lemon juice, garlic, cumin and the salt in a medium bowl. Set aside so the flavours meld.
  4. Remove and discard skin from eggplant. Using a fork, mash the eggplant to a paste.
  5. Add tahini paste. Mash eggplant into tahini mixture with a fork until somewhat smooth with some texture remaining. Cool to room temperature then stir in parsley and drizzle the top with olive oil. Store in an airtight container and refrigerate up to 5 days.
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Hummus

by In Dip Tagged
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Hummus

Ingredients

  • 1 can chickpeas
  • 2 tablespoon tahini paste
  • 2 cloves garlic, peeled, or to taste
  • 1 large lemon
  • 1/2 teaspoon ground cumin, optional
  • 4-5 tbsps olive oil, plus extra to serve
  • 2-3 tbsps water
  • salt to taste
  • dash ground paprika, for serving

Instructions

  • When making a homemade hummus recipe, what really makes a difference is the order that you add the ingredients.
  • Add the tahini and lemon juice in a food processor or blender and pulse for about 1 minute, until thick and light in colour. Add the chickpeas. Process the mixture, until the chickpeas are minced.
  • Add the minced garlic and pour in the olive oil a little bit at a time, whilst pulsing, like making mayonnaise. Blend until the oil is incorporated and the hummus mixture is smooth or coarsely pureed, depending on your preference.
  • Season with salt and cumin and pour in 2-3 tbsps water, if the hummus is too thick. Pulse for 1 more minute. Taste and adjust the seasoning as needed. Serve hummus with a drizzle of olive oil and dash of paprika. Store homemade hummus in an airtight container and refrigerate up to one week.
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Lamb and sweet potato tagine

 

Lamb and sweet potato tagine

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Lamb and sweet potato tagine

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Ingredients


Servings:

Instructions
  1. Combine lamb, onion, garlic, spices and oil in a bowl. Cover and refrigerate for a couple of hours or overnight.

  2. Heat a non-stick frying pan, add lamb in batches and fry until lightly browned all over. As meat is cooked, place in a tagine or casserole dish.

  3. Add tomatoes and 1 cup cold water. Bring to the boil, then reduce heat to low and simmer, covered, for 1 hour.

  4. Add sweet potato. Cook, uncovered, for 20–25 minutes, or until lamb is tender and sauce has thickened slightly. Season well with pepper and stir in half of the coriander.

  5. Garnish with mint. Serve tagine with couscous.

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Garlic Prawns

Garlic Prawns
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Garlic Prawns
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Ingredients
Servings:
Instructions
  1. Heat the butter in a medium saucepan over a low heat and add the garlic.
  2. Cook the butter and garlic together for about 10 minutes until the garlic is lightly browned and the butter is starting to colour.
  3. Add the prawns, season well with salt and pepper and cook for 5-6 minutes.
  4. Add spring onion, scatter with parsley and serve with lightly grilled bread.
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Mango Pancake

 

Mango Pancake
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Mango Pancake
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Ingredients
Pancake batter
Pancake Filling
Servings:
Instructions
Pancake batter
  1. 1. Put all the ingredients in a bowl in the order listed. Whisk vigorously until blended (about 30 seconds by machine standards). Scrape down the sides and bottom of the bowl and beat or blend 15 seconds longer.
  2. 2. let the batter sit for an hour or longer so the starches can absorb. You can make the batter up to a day in advance and keep it in the refrigerator, just bring it up to room temp before you cook it. It should be the consistency of buttermilk. If it’s lumpy you can strain it.
  3. 3. Spray a non stick skillet with a little cooking spray, or brush lightly with a neutral oil and get it hot but not smoking. Remove from heat and pour a little batter in (how much depends on the size of your skillet) and swirl batter evenly around the bottom- try to make this very thin!
  4. 4. Return to heat and let cook for 1 to 2 minutes (I used the lowest heat, so it took a lot longer for me- but it meant that the crepes would be smooth!). The thin edges will get crispy and curl up, and the top will mostly set but stay shiny. Flip the crepe around with a spatula (this part is difficult! for me anyways....)
  5. 5. Cook the second side for about 30 seconds, then remoce crepe and place it on a clean, dry and preferably light colored dish towel (I put it on a dish.....)
Pancake Filling
  1. In a large bowl, whisk the cream until slightly thickened then add icing sugar until it tastes sweet enough, and stiff peaks form. Chill while you get the rest of the ingredients ready.
  2. Peel and chip mangoes into long, thin pieces.
  3. Place one crepe on a plate (with the nice side down!) and put a heaped tablespoon of whipped cream into the centre. Place a couple of pieces of mango around the whipped cream, then wrap the crepe around it. I do this by folding one side over the cream, then folding both sides inwards, then rolling the whole thing into a cylinder shape.
  4. Chill in the fridge for at least an hour (the longer the better) before serving
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Poppy Seed / Walnut Strudel

 

Poppy Seed / Walnut Strudel
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This poppy seed strudel recipe showcases the distinctive taste of poppy seed filling that is so popular in European sweets rolled inside a yeast dough crust.
Poppy Seed / Walnut Strudel
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This poppy seed strudel recipe showcases the distinctive taste of poppy seed filling that is so popular in European sweets rolled inside a yeast dough crust.
Ingredients
For the poppy seed filling:
For the walnut filling:
Servings:
Instructions
  1. First, make the dough: heat milk until warm, add dry yeast and sugar and leave to dissolve, for 10 minutes. Combine flour and salt in a large bowl. Cut in the butter. Mix well. Make a well in the center and add the yeast mixture and egg. Knead until soft dough forms. Cover in plastic wrap and leave in the fridge for 30 minutes.
  2. Prepare fillings: in a sauce pan, mix sugar and milk for filling. Bring sugar/milk mixture to a boil. Mix poppy seed (walnuts) with other dry ingredients and pour sugar/milk mixture over, stir well and set aside.
  3. Take your dough, divide in 2-3 equal pieces and roll each one out on well-floured surface, into a rectangle. Spread filling leaving last 2 cm of dough with out filling . Roll longer rectangle sides towards the middle. Place all rolled up strudels onto a baking sheet covered with baking paper.
  4. Brush strudels with egg yolk. Let them rest for 10-15min. Brush them with egg white and leave for another 10-15min.
  5. In the meantime preheat oven to 180C; bake for 30-40 min. Slightly cool before cutting. Keep well frozen.
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Vanilla Cookies – Vanilice

Vanilla Cookies - Vanilice
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Vanilla Cookies - Vanilice
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Ingredients
Servings:
Instructions
  1. Beat sugar and butter with mixer until well blended. Add the egg, egg yolk, lemon zest and vanilla sugar. Beat until light and fluffy. Add flour into the butter mixture, mix well. Roll out dough on lightly floured surface on 1/8 inch thickness and cut cookies with small glass.
  2. Preheat oven to 180 and line a baking sheet with parchment paper.
  3. Bake for 10 minutes (you don't want the cookies to be brown). Cool for 5 minutes, then spread a little bit of the raspberry jam onto one side of a cookie, top it with another (don't put too much filling, you don't want it coming out the sides).
  4. Serve the following day but the best is to let age 5-7 days before serving.
  5. Can be stored for a few months in the freezer and then brought to room temperature before serving.
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Chicken fillets in Parmesan

Chicken fillets in Parmesan
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Chicken fillets in Parmesan
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Ingredients
Servings:
Instructions
  1. Season meat with salt and pepper. Place the flour on a piece of foil.
  2. Beat eggs in a shallow bowl and set aside.
  3. Mix bread crumbs and 1/2 cup Parmesan in a separate bowl, set aside.
  4. Sprinkle flour over chicken breasts, evenly coating both sides. Dip flour coated chicken breast in beaten eggs. Transfer breast to breadcrumb mixture, pressing the crumbs into both sides. Repeat for each breast.
  5. Place chicken in a baking dish. Bake in the preheated oven for about half an hour. Take the dish out of the oven, pour tomato sauce over chicken and return to the oven for another ten minutes.
  6. Serve with mashed potatoes.
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