Guacomole

Ingredients:
2 avocados, take skin and seed out
1 chilli, seeds optional
2 limes, juiced
swig of extra virgin olive oil
4 spring onions, remove ends
1/2 bunch of coriander
season with salt
1/2 crushed garlic
small splash of lemon juice

Method:
In a food processor, add avocados, chilli, limes, olive oil, spring onions, bunch of coriander. Mix to combine. Taste then add salt, garlic and lemon juice as needed.

Cut tomatoes into quarters and put them on top of the guacamole with a spring of parsley and lime wedge to serve.

Basmati rice salad

Ingredients:
1 cup basmati rice
2 cups hot water
1 pinch of sea salt
1 tablespoon of olive oil

4 courgettes/small zucchinis, chopped roughly
4 to 5 grilled peppers, chopped roughly
basil leaves, chopped roughly
3 to 4 tablespoons extra virgin olive oil
pinch of salt
2 tablespoons balsamic vinegar

Method:
In a heavy based saucepan, add basmati rice, hot water, sea salt and olive oil and bring to the boil.

Roughly chop courgettes/zucchinis, grilled peppers, basil leaves and then mix with extra virgin olive oil, salt and balsamic vinegar.
Add the rice and stir to combine.
Serve with seafood like salmon or grilled fish.

Passionfruit Icing

Ingredients:
2 cups of icing sugar, sifted
3 passionfruit

Method:
Mix together until combined.

Use on melting moments to sandwich together.

Melting Moments (with Passionfruit Icing)

Ingredients:
190g butter, unsalted
60g icing sugar, sifted
60g custard powder
190g plain flour

Method:
Cream butter and icing sugar together.
Add custard powder and plain flour and mix to just combined.
Roll into balls about the size of a walnut. Place on a lined baking tray and press down lightly with a fork.
Cook for 17 to 20 minutes on 160 degrees.
Cool completely before putting icing on.
Sandwich together passionfruit icing.

Link: Custard Powder

Zabaglione with Plums

Ingredients:
Plums
Plums / Other fruit

Zabaglione
4 egg yolks
1/2 cup caster sugar
1/2 cup marsala (fortified wine) OR pomegranate juice
seeds of one vanilla bean

Method:
Put plums (cheeks) in oven set at 160 degrees just to warm through. They will be ready when the first few drops of water appear. Put aside.

Whisk all ingredients together.
When foaming, put over saucepan of water, and continue to mix until the whisk of figure 8 shows, the mix has paled and thickened.
In oven proof bowls, put them plums and pour over Zabaglione and cook in grill for 2 mins (max) until caramelised.

Fruit Chutney

Ingredients:
3 small red onions, cut into wedges with skin on
1 piece of ginger, julienne
2 garlic cloves, smashed
3 granny smith apples, peeled and diced
1 and 1/2 cups of cherries, leave pips and stalks in/on.
1 cinnamon stick
3 star anise
2 tablespoons of brown sugar
salt and pepper
2 tablespoons of red wine vinegar
a good dash of olive oil
30g butter

Method:
Preheat oven at 180 degrees.
Put all this in a heavy based and spread and mix thoroughly. Cook for 35 to 40 minutes.

Lamb Burger with Crumbed Onion Rings

Ingredients:
Lamb Mince Patties
500g lamb mince
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon cinnamon
1 finely diced red onion
2 cloves of garlic, finely diced
1/2 cup of finely chopped green olives
2 tablespoons of brine (from the green olives)
1/4 cup chopped coriander

Crumbed Onion Rings
2 x brown onions, sliced
a little flour
2 cups buttermilk
2 cups plain flour
1 cup polenta
1/3 cup cornflour
3 teaspoons of baking powder
1 teaspoon celery salt
1 teaspoon thyme, chopped

Method:
Mix together and form 4 big patties. Make sure they are just bigger than the bread roll.
Cook the lamb patties 3 to 4 minutes each side.

Soak in warm water to get rid of some of that onion flavour. Drain and then toss in a little flour.
Dip onions in crumb mix and then fry in 190 degree oil until golden brown.

Serve on a crusty bread roll with a little green salad.

Custard

Ingredients:

500g milk

2 eggs

50g sugar

50g custard powder

Method:

[Thermomix/Bellini] Place all ingredients in bowl and cook 8 minute / 90 degree / speed 4.
[Microwave] Cook on medium high at 1 minute intervals.
Place custard in bowl and refrigerate until cold.

Link: Custard Powder

Portuguese Tartlets

Ingredients:

1 large whole egg
2 large egg yolks
115g caster sugar
400ml full-cream milk
2 tablespoons cornflour
2 and 1/2 teaspoons vanilla extract
1 sheet frozen puff pastry

Method:
Lightly grease a 12 cup muffin pan, and preheat your oven to 180 degrees (fan-forced).
In a medium saucepan, combine the egg, yolks, cornflour and sugar. Gradually stir in the milk until the mixture is even and smooth.
Place the saucepan over a medium heat and stir constantly until the mixture thickens and comes to the boil. Remove from the heat and stir in the vanilla extract.
Pour the custard into a glass or ceramic bowl, cover with plastic wrap and cool.
Cut the pastry into two even pieces and place one on top of the other. Roll (lengthways) into a very tight log. Cut the log into 12 even rounds.
On a lightly floured surface, roll each pastry round into a disc of about 10cm and press into the muffin pan.
Spoon the cooled custard into each pastry cup, and bake for 20 to 25 minutes, or until golden on top.
When you take out of the oven, sprinkle with cinnamon powder.
Allow to cool in the tin for five minutes, then transfer to a cooling rack.

Cranberry Orange Bread

Ingredients: 

4 cups all purpose flour

2 tsp baking soda

1 1/2 tsp table salt

2 cups sugar + 1/4 cup to put on top of the cranberries

4 cups fresh or frozen cranberries cut in half

2 tablespoons grated orange rind

2 eggs

1 cup orange juice

1 cup water

2/3 cup vegetable oil

2 cups chopped pecans or walnuts

Mini bread loaf pans (optional) 

Parchment Paper (optional, for wrapping) 

Baking Twine (optional, for wrapping) 

Method:

Slice cranberries in half. Top with 1/4 cup sugar then set aside.

Mix together flour, baking soda, and salt. Set aside.

In a separate bowl, combine 2 cups sugar, orange rind, and vegetable oil.

Add eggs and combine.

Slowly add flour mixture, orange juice, and water to sugar mixture.

Once all mixed together, add chopped nuts and cranberries.

Divide batter into small greased mini loaf pans and bake at 350 degrees for 35-45 minutes.

Notes:

If you would like to make a large loaf rather than mini loaves, this mixture will make two large loaves. Bake a large loaf for 60-70 minutes.

Soft and Fluffy Dinner Rolls

Ingredients:

1 and 1/2 cups milk

1 stick salted butter, cut into pieces

1/2 cup sugar

1 package active dry yeast (2 and ¼ teaspoons)

1/2 cup warm water

3 large eggs, lightly beaten

1 and 1/2 teaspoons salt

7 cups all-purpose flour

3 tablespoons butter, melted

garlic salt

Method:

Add milk to a small saucepan and bring to a simmer. Remove from heat and stir in 1/2 cup butter and sugar until melted. Place in the refrigerator to cool.

Meanwhile, in the bowl of your standard mixer, dissolve yeast in warm water and let sit 5-10 minutes or until foamy. (If it doesn't foam, start again)

Fix mixer with dough hook and generously spray hook with nonstick cooking spray.

Add milk mixture, eggs, salt and 5 cups flour to the mixer and mix until combined. With the mixer running on low, gradually mix in 2 more cups of flour until dough starts to pull away from the sides of the bowl. Once dough has pulled away from the bowl, knead on medium-low speed (dial 4) for approximately 5 minutes (or by hand for 10) until dough is smooth and barely sticks to your fingers.*

Shape the dough into a ball and place back into your mixing bowl that has been coated lightly with olive oil or nonstick cooking spray. Cover tightly with plastic wrap that has been sprayed with nonstick cooking spray and allow to rise at room temperature until doubled in size, about 1 and 1/2 -2 hours.

After dough has doubled, remove to a floured surface (or nonstick mat) and punch down then lightly shape into rectangle of uniform thickness (overall dimensions don’t matter) using your hands. Cut the rectangle into 28 roughly even pieces then shape into balls by folding the corners under. Place balls about 1 inch apart on a baking sheet lined with a nonstick mat or parchment paper. Cover with a towel and let rise until doubled, 45-60 minutes.

Preheat oven 350 degrees F. Brush rolls with approximately 1 and ½ tablespoons melted butter. Bake for approximately 20 minutes or until golden. Remove from oven and brush with remaining butter and sprinkle with garlic salt.

ENJOY!

How to cook and grind your own Garam Masala

What is garam masala?

Garam masala, which means "hot spice" in Hindi, is an Indian spice blend usually used for finishing dishes throughout northern India. Despite the name, garam masala is not especially spicy, and the "hot" may refer to the fact that the spices are toasted before grinding. The recipe changes from region to region, with each household adding its own touch. However, some of the common elements are peppercorns, cumin, cinnamon, cardamom, coriander, cloves, and bay leaves. 

As a rule, garam masala is added at the last step of cooking, almost like a fresh herb. If cooked too long, it becomes bitter.

How to cook and grind your own Garam Masala

1 cinnamon stick (2-1/2 to 3 inches long), broken into pieces

2 bay leaves

1/4 cup cumin seeds

1/3 cup coriander seeds

1 Tbs. green cardamom pods

1 Tbs. whole black peppercorns

2 tsp. whole cloves

1 small dried red chili, stemmed

1/4 tsp. nutmeg (preferably freshly grated)

1/8 tsp. ground mace

Heat the cinnamon, bay leaves, cumin seeds, coriander seeds, cardamom pods, peppercorns, cloves, and chili in a medium skillet over medium-high heat, stirring often, until the cumin seeds darken to a deep, toasty brown color, 2 to 3 minutes—the spices may crackle and smoke a bit. Immediately transfer to a plate or bowl to cool. Add the nutmeg and mace, and grind the spices in a spice grinder to a fine powder, working in batches if necessary.

Fried Chickpeas with Garam Masala

Ingredients:
1 can of chick peas
1 cup olive oil
1 tsp of garam masala
kosher salt

Method:
Drain and rinse the chickpeas and pat completely dry with paper towels. Pour the olive oil into a 4-quart saucepan over medium-high heat to a depth of 1/4 inch. Heat the oil until shimmering hot. Add the chickpeas, cover with a splatter screen if you have one, and fry, shaking the pan occasionally, until browned, crisp, and beginning to split open, about 8 minutes. Using a slotted spoon, transfer to a plate lined with paper towels. Immediately sprinkle with the garam masala and salt to taste. Serve hot.

Easy Scrolls

Ingredients:
1 cup of SR flour
1 cup of Greek yoghurt
*various - see varieties below or make your own.

Method:
Equal parts SR flour and Greek yoghurt. Mix ingredients together into a bowl to create dough. I add a little more flour if the mix is too sticky. Roll out onto a floured flat surface. I have made a double batch below and created a different variety of scrolls. One side is ham, capsicum and cheese and the other ham and cheese.
Then roll up and slice into 2cm thick segments, bake on baking tray until golden approximately 15-18 minutes.

Different types:

• ham and cheese
• bacon and cheese
• ham, capsicum, pineapple and cheese
• ham, pineapple and cheese
• chicken and sweet chilli
• pizza sauce and cheese
• salami and cheese
• vegemite and cheese
• spinach and fetta
• sundried tomatoes, basil and cheese
• ham, tomato and cheese
• pesto and cheese

Crunchy Chocolate Chip Cornflake Cookies

Ingredients:
250g butter, room temperature
1 cup castor sugar
1 and 1/2 tsp vanilla essence
3 eggs
2 and 1/4 SR flour
1 cup dark chocolate chips
1/2 cup sultanas
1/2 cup coconut
3 cups cornflakes, lightly crushed
2-3 cups cornflakes, extra (not crushed)

Method:
Preheat oven to 180C and have 2 greased baking trays ready.
Cream butter and sugar until pale and fluffy.
Add vanilla and eggs, gently beat together.
Fold flour through mixture, until well combined.
Add crushed cornflakes, chocolate chips, coconut and sultanas, stir gently.
Roll a heaped tablespoon of mixture into a ball, then roll through extra cornflakes, flatten slightly.
Bake for 10-15 minutes or until just golden.

Serves 30.

Homemade Beef & Vegetable Sausage Rolls

Ingredients:
3 slices stale bread
500g beef mince
500g sausage mince
1 onion
1 clove garlic
1 carrot
1 zucchini
1 capsicum
1 parsley stalk
4 eggs
2 tablespoons tomato paste
2 tablespoons BBQ sauce
salt and pepper
6 sheets frozen puff pastry
1 egg, for wash
1 tablespoon sesame seeds

Method:
Preheat oven to 180C
Place frozen pastry sheets on kitchen bench.
Put bread in a food processor/Thermomix and chop for a few seconds to create breadcrumbs, pour into a large bowl.
Grate/finely dice vegetables and parsley or alternatively place in a food processor/Thermomix and blitz to chop for a few seconds.
Place beef mince, sausage mince, vegetables, tomato paste, BBQ sauce, two eggs, salt and pepper into bowl with the breadcrumbs.
Whisk eggs gently with fork.
Using clean hands mix all ingredients thoroughly together.
Divide into 12 even portions.
Place each portion in a log shape onto pastry sheets, making to rolls per pastry sheet.
Slice each pastry sheet in half.
Whisk on egg in a small bowl, brush onto the cut areas of the pastry sheet.
Fold pastry sheet tightly over each portion to seal.
Cut each roll into 6 even pieces.
Brush each piece with egg wash and sprinkle with sesame seeds.
Place onto lined baking tray and bake in oven for 20-25 minutes until pastry is brown.

Salmon Mornay Pasta Bake

Ingredients:
250g small pasta
60g butter
2 tablespoons plain flour
3 cups milk
1 egg
415g can salmon, drained and flaked (or tuna or herring)
4 green onions, chopped
1 tablespoon grain mustard
juice 1/2 lemon
salt and pepper
1 cup grated tasty cheese
1 cup dry breadcrumbs

Method:
Cook pasta following packet directions.
Melt butter in a medium saucepan.
Stir in flour, cook, stirring for 1 minute, remove from heat.
Slowly stir in milk, return to heat.
Cook, stirring, until sauce boils and thickens.
Stir in egg, simmer for 3 minutes.
Mix in salmon, onions, mustard, lemon juice and salt and pepper to taste.
Simmer for a further minute.
Pour salmon mixture into a saucepan of pasta and stir to combine.
Spoon mixture into casserole dish.
Sprinkle with combined cheese and breadcrumbs.
Bake in a moderate oven for 25 to 30 minutes or until heated through and golden.

Chicken and Sweet Chilli Mince Balls

Ingredients:
500g chicken mince
3/4 cup panko breadcrumbs
2 spring onions, finely chopped
2 garlic cloves, crushed
3 tsp soy sauce
1 egg, lightly whisked
1 teaspoon sweet chilli sauce
1 tablespoon coconut oil
salt and pepper to season
mayonnaise, to serve

Method:
In a large bowl combine the mince, breadcrumbs, onion, garlic, soy sauce, egg and sweet chilli sauce. Season with salt and pepper.
Mix well with your hands.
Roll bite size tablespoons of mixture into balls.
Place on a plate or tray, then refrigerate for 10 minutes.
Meanwhile prepare your side salad.
Heat oil in saucepan over medium heat.
Cook meatballs for 5 - 8 minutes or until golden brown and cooked through.
Drizzle with mayo and serve with salad.

Chocolate Coconut Slice

Ingredients:
Slice
150g butter, melted and cooled
1 cup firmly packed brown sugar
1 egg, lightly beaten
1 tsp vanilla extract
1/2 cup plain flour
1/3 cup SR flour
1/4 cup cocoa powder
3/4 cup desiccated coconut
Icing
1 and 1/2 cups icing sugar
1/4 cup cocoa powder
20g butter, finely chopped
2 tablespoons boiling water

Method:
Slice
Preheat oven to 160C (fan-forced).
Grease and line with baking paper a 20x30cm lamington pan.
Place butter, sugar, egg and vanilla in a bowl, stir until combined.
Sift flour and cocoa into bowl, add 1/2 cup coconut.
Stir till mixture has combined.
Spread mixture evenly into pan.
Bake for 25-30 minutes or until just firm.
Icing
Sift icing sugar and coca into bowl.
Add butter and boiling water, stir together.
Spread warm slice with icing.
Sprinkle remaining coconut over slice.

Saving the Flavour (Tomato Seeds)

Regardless of your gardening experience, tomatoes are an almost foolproof crop. And they have a multitude of uses in the kitchen - fresh on sandwiches and tossed in salads, cooked in sauces, and even dried or preserved.

Saving Seeds
Collecting seeds from your favourite tomatoes lets you grow and enjoy that delectable flavour for years. You'll find seeds collected from old-fashioned and heirloom tomatoes will grow true to form, they'll look and taste the same as the plant they came from. Supermarket and other commercially grown tomatoes are often hybrid varieties, so seed gathered from them may not grow to produce fruit the same as the parent. If collecting seed from different varieties, its best to do each one separately to avoid mix ups.

Gather your supplies
Very ripe tomatoes; sharp knife; spoon; cutting board; fine sieve; thick, absorbent paper towel; paper bag; storage jar; rice.

Steps:
1. On a clean cutting board, slice tomato lengthways into quarters or eighths. Remove central white section if present.

2. Carefully scoop out the seeds, along with the jelly-like pulp surrounding them, and place into a fine sieve.

3. Wash seeds under cool running water and gently rub to remove pulp. They're adequately washed when individual seeds separate easily and no pulp is visible.

4. Shake off excess water, fold paper towel a couple of sheets thick and spread seeds over, ensuring all are separated. Place in a cool, dry location to dry off before storing or sharing.

5. If storing for next season, place another sheet of towelling on top before folding the paper into a square with seeds on the inside. Put this in a paper bag with the variety name written on it, then put the bag in an airtight storage jar with a tablespoon of rice in the bottom. The rice should absorb any residual moisture.

Heirloom varieties
Black Krim - this is a large 'beefsteak' tomato with a rich flavour and an amazing colour when sliced. It's perfect for sandwiches or salads.
Wapsipinicon Peach - a small creamy yellow fruit that's as delicious as the best red cherry forms. It's a great choice for a fruit fly-prone area as the slightly fuzzy skin seems to deter them.
Green Zebra - this tomato will tick all your boxes; amazing taste, incredible colour and huge yields. Choose this variety if you have bird problems as they tend to leave the ripe fruit alone - the green confuses them.
Tommy Toe - A cherry-sized fruit class with a taste that every gourmets rave about. Plant Tommy Toe tomatoes for their high yield - as much as 11kg of fruit per season, per plant!
Broad Ripple Yellow Currant - gorgeous little golden globes set this tomato variety apart. Plant them for the kids, as they'll adore the deliciously sweet fruit.