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Easter Treats

29 Mar


Easter cupcakeI love Easter for one main reason; guilt free chocolate consumption. These double chocolate cupcakes make for the perfect Easter time treat or a cute gift for a loved one.

What you will need:
250 grams unsalted butter
250 grams dark chocolate, melted
2 cups caster sugar
2 cups self raising flour
1/2 cup milk
1/2 cup Dutch cocoa powder
2 eggs
12 mini solid Easter eggs
1/2 cup butter
2 cups icing sugar
1/2 cup Dutch cocoa
1/2 cup milk
Mini eggs for decoration

Easter cupcakeWhat to do:
Preheat your oven to Moderate and grease or line your cupcake tray/s. In a large bowl beat together the butter and sugar until the mixture has whitened and become smooth. Beat in your eggs and milk then sift in the cocoa and flour. Fold in the melted chocolate and half fill your cupcake tray. Place a egg into the center of each of the cups then pour a little extra batter on top of each eggs so the eggs are covered and the trays are about 3/4 full. Bake for around 20 minutes or until a skewer comes out. Allow your cupcakes to cool whilst making your frosting. To make your frosting cream your butter in a large bowl then gradually sift in the icing sugar and cocoa. Pour in your milk a little at a time, whilst stirring until you reach your desired consistency. Using a tiny nozzle pipe your icing onto your cooled cupcakes in a circular motion around the perimeter of the cupcakes to create a nest like effect. Decorate by placing a few mini eggs into the center of the nest and your done! Makes around 12 cupcakes. Enjoy and Happy Easter!

Meat Free Week

24 Mar


Roasted brussels sprouts dish

Growing up I had to be the only kid on the block who loved brussel sprouts and still do. This is my new favourite side dish and is perfect for both the warm and cooler weather. {Recipe adapted from this lovely blog}

What you will need:
500 grams of fresh brussels sprouts, cut into quarters
100ml olive or rice bran oil
1 teaspoon salt
1 teaspoon garlic powder
1 garlic clove, minced
1 lemon, grated and juiced
1/4 cup bread crumbs
1/2 cup toasted walnuts, toasted
1 red salad onion, chopped
What to do:
Preheat your oven to Moderate and line a baking tray with baking paper. Whisk together half your olive oil along with the garlic powder and salt. Coat your sprouts in this mixture and arrange evenly onto your baking tray. Bake for around 20 minutes or until the sprouts become slightly golden. Once done toss together your sprouts with the onion, the remaining oil, bread crumbs, lemon juice and walnuts. Serve warm with a drizzle of olive oil and a sprinkle of salt. Serves 6 as a side.

Breakfast Treats

21 Mar


Stack of pancakesPancakes are my all time favourite breakfast treat. Over the years I have experimented with many recipes (Vegan Blueberry Pancakes, Banana & Almond Pancakes & Raspberry & Maple Pancakes) and these have to be my favourite and are gluten free.

What you will need:
1 cup buckwheat flour
1 teaspoon baking flour
3 tablespoons brown sugar
1 egg
1 cup milk
Berries for serving

What to do:
Sift your flour into a large bowl along with the baking powder and sugar. Whist in the egg and milk until combined. Small lumps are fine. Heat some oil in a frypan and pour in your batter 1/8 at a time. Flip you pancakes once the batter begins to bubble and lightly fry until crisp on the other side. Remove onto paper towel to absorb any excess oil. Serve with your berries and your favourite syrup. Makes 8 around 8 pancakes depending on size.

Meat Free Week Recipes

18 Mar


champignon soup

Today is the start of Meat Free Week and as promised I will be sharing some of my favourite vegetarian recipes throughout the week. Yesterday I was lucky enough to find a huge bag of button mushrooms at the local market for $3 and decided that some creamy mushroom soup was in order. This recipe is easy to make and freezes well for around a fortnight.

What you will Need:
1 kg button mushrooms, peeled and sliced
2 tablespoons butter
2 cups thickened cream
4 cups vegetable stock
2 teaspoons garlic powder

champignon soup

What to do:
In a large saucepan sauté your mushrooms in the butter and sprinkle with the garlic powder. Turn down the heat an gradually add in the thickened cream, stirring constantly to reduce the risk of curdling. Pour in your vegetable stock 1/2 a cup at a time whilst stirring. Simmer for around 20 minutes, stirring occasionally. Remove your saucepan from the heat and puree using an immersion blender or food processor. Season as required and serve. Serves 8.

Vegetarian Meal Ideas

5 Mar


This spicy chilli has to be one of my favourite meals and is jam packed with protein, especially when served with egg. I like to make a big pot of this and freeze it for those days when I just don’t feel like cooking.

What you will need:
1 can red kidney beans, rinsed
1 onion, diced
3 tomatoes, diced
2 tablespoons tomato paste
2 cans of tomato puree
2 teaspoons chilli powder
1 teaspoon cumin
1 teaspoon hot paprika
2 teaspoons oil
Fried egg (optional)

What to do:
In a large frypan lightly toast your spicy until fragrant. Add you oil and gently fry your diced onion. Add in the tomato paste and tomatoes. Stir until combined then pour in your rinsed kidney beans and tomato puree. Bring your mixture to the boil, stiring constantly. Reduce the heat the gently simmer for around 10 minutes or until your chilli has thicken. Serve with a friend egg (optional). Serves around 4.


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