Macarons (Easy)

Ingredients

75g almond meal

140g icing sugar

10g granulated sugar (about 1 Tsp)

60g egg whites (about 2)

pinch of fine sea salt

Instructions

Start by getting your "hardware" ready. First, 2 cookie sheets lined with a silpat or baking paper. Also, a piping bag with a round tip of about 1 cm diameter (I just cut it when I'm ready to start piping). If you want your macarons to be really perfect and uniform in shape, just draw circles (the first time I did the piping I used a round cookie cutter for the shape) on the baking/parchment paper and lay it upside down on the cookie sheet, it will be your guide for piping later on.

Add almond meal, then add the icing sugar (make sure you sift the icing sugar) to the bowl, set it aside.

Make sure you wipe your bowl with clean paper towel and white vinegar so there is no residue of egg yolk [even if using for the first time]!!

Get your bowl clean and dry and put the butterfly on. Add your granulated sugar, salt, egg whites and whisk for 4 minutes / 3½ / MC off. Your meringue has to be really, really firm, slightly glossy and looking maybe a bit too dry. Actually, it should all be stuck to the sides of the bowl.

Pour the meringue into a big bowl and add almond meal and icing sugar mix to it. Now, usually you’ll be told to do it in spoonful additions and to be gentle about the folding… but in one macaron class I attended we were told to put it all in at once and to be not-that-gentle, really. So, just be steady, going at it with the classical folding motion but don’t pamper the batter, it actually has to deflate and get a thinner consistency. It should make ribbons that disappear into the batter after some 20 seconds. For this amount of batter, I usually get to this stage after 20 folds, more or less.

Pour the batter into the piping bag, cut the tip and pipe the cookies onto your sheets, spacing them about 5cm apart. My recipe makes 50 wafers, or 25 filled macarons.

Now, a crucial step: lift the trays straight up, holding level from both sides (parallel to your work surface) and then just let go of them so that they tap hard on the table as they land. Rotate 90 degrees and repeat until you do all 4 sides. You’re letting out all those air bubbles which would cause the surface to crack if they stayed inside the macaron, not pretty.

Preheat your oven at 120ºC / no fan. The macarons will develop a “skin” while the oven is getting hot, maybe they’ll take a bit longer than your oven, about 25-30 minutes, you really don’t need more than that. Bake one tray at a time in the middle rack for about 18 minutes, rotating mid-time to get even baking (well, my oven requires this).

To check if they're done, just lift the corner of the baking paper and try to peel it from the bottom of the cookie. If it sticks, it isn't done. If it comes off, just take the tray out and put the 2nd one in. Cool on the rack and make the filling them with your favourite ganache, jam, lemon curd.

Variations and some tips

Try using pistachios or hazelnuts instead of almonds.
For chocolate macarons, add 10 grams pure cocoa powder with the icing sugar for the sifting.

For coffee macarons, 2 tsp espresso powder.

For lime, lemon or orange macarons, add zest of 1 or 2 fruits along with the blanched almonds when making the almond meal.

Macarons are better after 24 hours.

If you want to decorate the tops, sprinkling has to be done while the surface is still wet but painting when the skin is already formed.

Cauliflower

Cauliflower is a member of the cruciferous family of vegetables, often overshadowed by its green cousin broccoli. This is one vegetable that deserves a regular rotation in your diet, however, as it contains an impressive array of nutrients, including vitamins, minerals, antioxidants, and other phytochemicals.

Adding to cauliflower's appeal is its extreme versatility. You can eat it raw, add it to salads, or use it in your cooking. Cauliflower can even be seasoned and mashed for a healthier version of "mashed potatoes".

If it's been a while since you've given it a try, make it a point to give it another chance soon. When picking out a head of cauliflower, look for a firm feel with no brown or soft yellow spots. If it's surrounded by green leaves it's likely to be especially fresh.

Nutrition
100 grams of raw white cauliflower provides 25 calories, is low in fat, carbohydrates, dietary fibre and protein. It has a high content (20% or more of the Daily Value "DV") of vitamin C and moderate levels
(10-19% DV) of several B vitamins and vitamin K.


Here's some recipes that I've tried and my family loves...

Cauliflower Mash with Ricotta and Roasted Garlic
Ingredients

2 large garlic cloves

1.3kg head of cauliflower, cut into florets

2 Tbsp. butter

¼ C ricotta cheese (full fat)

Chopped chives, for garnish

Olive oil

Sea salt and black pepper

Instructions

Preheat the oven to 200 degrees C.

Cut off the tip of each garlic clove (just enough to expose it). Place in a piece of foil and drizzle with olive oil. Wrap the foil tightly and place on a baking sheet.

Roast the garlic for 10-12 minutes or until soft when pressed. Remove and let cool before peeling. The garlic should easily pop out of their skins when pressed.

Cook the cauliflower florets in salted water for
8-12 minutes or until fork tender. Drain and then lay flat on a large baking sheet lined with several layers of paper towel. Tap the baking sheet couple times on the countertop/table to get as much water as possible out of the cauliflower.

Then working quickly, place the cauliflower in a food processor with roasted garlic, butter and ricotta. You can do this in batches like I did or all together if your food processor is big enough. Season with salt and pepper, to taste. Purée until smooth and creamy. Taste for salt and pepper.

Garnish with chopped chives and serve warm.

Sweetened Condensed Milk

I'm always looking to use the food in my fridge or pantry before it reaches its expiry date but with life being busy you don't always remember.

If you've ever got milk left over and don't know what to do with it ... and the use by date is fast approaching.

Here is one that I have used and will continue to use.

Sweetened Condensed Milk (powdered milk)
Makes approx. one 395g tin
Ingredients
125g water
1/2 cup caster sugar
1 and 1/2 cups  milk
Pinch of salt...

or if no milk ...

Sweetened Condensed Milk (powdered milk)
Makes approx. one 395g tin
Ingredients
125g caster water
225g sugar
110g powdered milk
Pinch of salt...

Instructions
Add all ingredients to bowl then cook @ 100 degrees / 3mins / 30secs / speed 3.
Mixture will be runny but will thicken on standing.
Remove the condensed milk to a container for storage.
Can be used straight away in any recipe asking for condensed milk.
You can use full cream, skim or a mixture of both powdered milk.
You can use white or raw sugar (raw will give it a darker colour).
The salt adds to the sweetness.
Will keep in fridge for up to 2 weeks.

Cleaning your bowl
Add boiling water & a bit of dish wash liquid to bowl on ST speed 3 for 1-2 mins. for easy cleaning.
Rinse out with water.

Ideas to use Sweetened Condensed Milk:
* Slices
* Desserts
* Fudge
* Cookies [🍪]

I'd love to hear feedback [💭] on what you've made using this recipe. Comment below...

Zucchini Chips (Easy)

Thin, crispy, and irresistible! These zucchini chips are a great way to use up all that zucchini in your garden!

Servings: approx. 50 chips

Ingredients
1 large zucchini
2 Tabsp olive oil
Sea salt

Instructions
Preheat oven to 100 degrees Celsius. Line two large baking sheets with silicon baking mats or baking paper.
Slice your zucchini on a mandolin or about 2mm thick.
After you slice your zucchini, place the slices on a sheet of paper towels and take another paper towel and sandwich the zucchini slices and press on them. This helps draw out the liquid so it'll cook a bit faster.
Put the zucchini slices in a bowl and pour your olive oil in and toss the olive oil on each zucchini slice. [Gently]
Sprinkle salt throughout the baking sheet. Do NOT over-season, in fact, it's better to use less salt initially because the slices will shrink; so if you over-season, it'll be way too salty! You can always add more later.
Bake for 2+ hours until they start to brown and aren't soggy and are crisp.
Let cool before removing and serving.
Keep in an airtight container for no more than 3 days.

Spinach Dip (cob loaf)

Ingredients:

1 packet frozen chopped Spinach (250g), thawed7 slices diced bacon (cooked until just crispy)

2 cups shredded Tasty Cheese

1 cup shredded Parmesan Cheese

1 pkg. Philadelphia Cream Cheese (250g), softened to room temp. and cubed

½ cup Sour Cream

½ cup Mayo

¼ tsp Garlic Powder

¼ tsp Salt

⅛ tsp Pepper

Method:

Combine all the ingredients in mixing bowl and stir.

Spray inside Slow Cooker bowl with non-stick cooking spray.

Transfer mixture to Slow Cooker bowl and cook on HIGH for 1 hour (stirring occasionally).

Serve in a Cob loaf.

Enjoy!

Chicken Parma Meatballs with Tomato Sauce

Chicken Meatballs

500g chicken mince

1 brown onion

1 handful parsley

A few leaves oregano

2 pieces of stale bread

1 egg

Salt and pepper

Tomato Sauce

1 onion chopped

1 clove garlic chopped

1 tbs olive oil

400 grams tomatoes, canned or fresh

1 heaped tbs tomato paste

1 cup of water (add more if needed)

½ tsp dried oregano

1 tbs chopped parsley

1 tsp raw sugar

salt & pepper

½ cup grated cheese

Chicken Meatballs
Preheat oven to 200 degrees C.

Place the stale bread into the Bowl and grate for 10 seconds on Speed 5. Set aside.

Place the onion, parsley and oregano into the Bowl and chop for 10 seconds on Speed 5. Add to the breadcrumbs.

Place the minced chicken into the Bowl and mince for 15-20 seconds on Speed 4.

Add breadcrumb onion, oregano & parsley mixture to Bowl.

Add the egg and season with salt and pepper.

Mix for 10 seconds on Speed 3.

Meatballs by Snack Press / M-Press Tupperware meatball press

Put the chicken mix into the Tupperware container and then using the meatball attachment press out the meatball logs. Chop into desired lengths and place on lined baking tray.

Meatballs by hand

With wet hands form mixture into small meatballs and place into a greased baking dish.

Place into the oven for 35 minutes.

Tomato Sauce

To make the tomato sauce, place the onion, garlic, parsley into the Bowl and chop for 10 seconds on Speed 5.

Scrape down the sides of Bowl then add oil and sauté for 2 minutes at 100° on Speed 1.

Add the tomatoes, tomato paste, water, dried oregano, raw sugar, salt & pepper to the Bowl.

Cook on Varoma temperature [110 degrees C] on Speed 1 for 20 minutes.

Remove the sauce from the bowl and pour it over the meatballs for the final 10 minutes of cooking time.

Sprinkle over the cheese in the final 5 minutes.

Serve with steamed vegetables or salad.

Frozen Tiramisu (Fast Ed's)

Coffee / Chocolate for soaking sponge biscuits
3/4 cup coffee or hot chocolate [kid-friendly], strong [made up]
3/4 cup brown sugar
Put coffee and brown sugar into a saucepan until the sugar dissolves.
Set aside to cool.

Mascarpone filling
4 egg yolks
Put in bowl of electric mixer.
135g caster sugar
1 cup of water
Put into a saucepan and heat until sugar dissolves. Cook until it reaches 120 degrees or until the bubbles start to get slow and thick.
Start mixing the egg yolks when the sugar mixture is half way and then when the sugar mix is fully done, add to egg yolks in a slow and steady stream into the electric mixer.
Beat on medium-high for 10 minutes or until completely cool.
Once thick and sticky and gone nice and light, add
250g mascarpone and then add
300ml whipped to soft peaks.

The Layered Effect
Dip the sponge finger biscuits into the coffee mix and lay into the bottom of your cake pan and then top with mascarpone filling and then sprinkle with chocolate shavings. Repeat the mascarpone and chocolate shavings until you reach the top of the tin. Lastly dip more sponge fingers and place on top.
Freezer for 4 hours or overnight is best.