Crunchy Oatilicious Cookies!

If you are looking for a new cookie recipe, look no further. This is an oldie but a goodie, packed with flavour, and perfect with a coffee.

Similar to an New Zealand favourite, the ANZAC, this cookie is a little chewy which I really enjoy.

Ingredients:

  • 150g butter
  • 2 tbsp golden syrup
  • 3/4 cup brown sugar
  • 1/2 cup shredded coconut
  • 2 cups rolled oats
  • 1/2 cup flour

Melt the butter, golden syrup and brown sugar in a pot – large enough to mix all of the ingredients.

Mix in coconut, oats and flour until combined. Using a measuring spoon, roll tablespoons into balls. Place on a baking paper line tray; allow some room for spreading. Flatten with the back of a spoon.

Bake for 10 minutes at 180°c, o until lightly browned.

Cool on a cooling rack.

Makes 26IMG_0188

If you like cookies, why don’t you check out some of my other home-made cookie recipes which I’m 100% positive the family will enjoy too!

Happy baking xx

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French Toast Waffles

French Toast Waffles

Okay, my latest burning question in the world of cooking was “could my waffle machine make quick work of French toast?”.

I very pleased to report the answer to this burning question was a resounding YES!

Ingredients:

  • 2 large eggs
  • 1/2 cup milk or cream
  • 1 tablespoon maple syrup
  • 1/2 teaspoon vanilla paste
  • Pinch salt
  • 4 slices of bread

Pre heat your waffle maker.

Meanwhile, whisk all of the ingredients in a flat-bottomed bowl. Dip the bread slices in one at a time, both sides, and lay on a sheet of baking paper to let the eggy mixture really get soaked into the bread.

Spray your waffle plates lightly to ensure the total non-stick of the plates.

Place the bread in the preheated waffle maker. Close the lid and cook for 3-5 minutes, or until golden brown.

Voila! You are done.

I had some leftover blueberry sauce, and added a butter-cooked banana to the plate with the obligatory low-fat yoghurt 🙂

Oh my goodness, I know it’s a new year and one should really be thinking about that diet, but really….is there anything more delicious than french toast?

There is always next week to start that diet!

Happy brunching xx


Prosciutto wrapped Prawns with Fresh Salad and a Pimento Mayo

Prosciutto wrapped Prawns with Fresh Salad and a Pimento Mayo

This delicious lunch or entreé consists of 3 parts: the prawns, the salad and the dressing.

Let’s start with the prawns:

Ingredients for 4 servings

  • 16  large prawn cutlets (4 per person)
  • 7 rashers of prosciutto, each slice cut into thirds or once lengthways

Wrap the prawns with the strips of prosciutto. Add a little splash of olive oil to a pan and sear allowing the prosciutto to caramelise before turning. This step takes literally minutes!

Okay let’s make the salad:

Ingredients for 4 servings

  • 1 carrot
  • 1 beetroot
  • 1/4 Daikon radish
  • 1 spring onion

Julienne the carrot, beetroot and Daikon; now I have a great little kitchen gadget for this job but if you don’t have one of these, it’s not to difficult to julienne with a sharp knife.

Julienne, or french cut, is when you finely slice your vegetables. Peel the vegetable, if necessary, and cut it crosswise into strips.

Rinse your beetroot in cold water to allow the colour to wash out before adding to the mix; place all the vegetables into a bowl of cold water. Add a couple of ice blocks from the freezer.

Right, now the dressing:

Ingredients for 8 servings – (why so much? because this is super yummy and it keeps in the refrigerator for another meal)

  • 2 whole roasted red peppers, seeds removed and pureed (or very finely chopped)
  • 1-2 teaspoon Spanish smoky paprika
  • 2 teaspoon Dijon mustard
  • 2 teaspoon sherry vinegar
  • 1 egg yolk
  • 200 ml Sunflower oil ( or a light vegetable oil)
  • Salt & pepper

Add all of the ingredients except the oil. Whisk ingredients together, and then drizzle the oil into the bowl very slowly. When thickened, season with salt and pepper to taste.

Okay let’s assemble the dish:

Drain the vegetables first off.

Take a small handful of the salad and make a mound in the middle of the plate with it; add the prawns to the plate and drizzle the Pimento dressing around the plate. I’ve decorated the plate with a little avocado oil, and micro leaves.

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And there you have a quick and tasty entreĂ© or light lunch. I always put flavour at the top of my list when I am preparing a dish, and then ensure that the plate looks gorgeous. We eat with our eyes after all; what’s that old saying? ‘eyes bigger than your stomach’. You won’t have to worry about that with this dish!

If you feel like a seafood menu, try making this dish as the entreĂ© and then follow with my fresh fish with chargrilled eggplant and zucchini recipe. Treat yourself to a desert after all this health – perhaps a nice piece of Pinot Noir Chocolate Cake – yes really!

Happy eating xx

 


Fresh Fish with Chargrilled Eggplant & Zucchini and a Red Pepper Dressing

Fresh Fish with Chargrilled Eggplant & Zucchini and a Red Pepper Dressing

I’m not really a big fish eater which means I don’t spend much time thinking about cooking it either, much to my husband’s disappointment.

We have a local Fish & Chip store which makes great fresh snapper and chips; not greasy, not too much, just right. Perhaps once a fortnight we might have this as a Friday night escape from cooking for me? and I count this as my ‘fish night’.

So when my company ‘team building offsite’ was announced and the rumours starting flying about at work that it was at the local Seafood cooking school; I would be fibbing if I did not say I had to fake my enthusiasm 🙂

We had walked through the Seafood Market which houses the cooking school some months earlier and the smell of thousands of fish did nothing for me! I had never had a hankering to spend the day in a seafood cooking school!

With some trepidation of what was to come I joined my work colleagues on the bus and headed to the event; I guess it was a day out of the office at the very least -right?

It turns out I had nothing too much to be concerned about as we filed into a classroom and took our seats. The chef took his place at the cooking benchin front of us, with large mirros behind him so we could all see the cooking bench and his very quick  movements as his knife flew across the vegetables with deft skills.

Wwe were to make a quick and easy entrée and main fish dish apparently and would do this in groups later on.  He spent the session interacting with us all with such enthusiasm and passion for the subject matter, sharing funny stories and cooking techniques, I nearly forgot we were about to handle prawns and fresh fish!

Anyway the main fish meal was so quick and easy to put together, and delicious! I wanted to share it with you as a weekday option for a family dinner. I’ll add the entrĂ©e  later on today.

Ingredients: Serves 4

  • 4 x 160gram portions of fresh fish – fillets
  • 10 black, fitted Kalamata olives
  • 10 green olives, whole
  • 1 large eggplant, thinly sliced lengthways
  • 1 large zucchini, thinly sliced lengthways
  • 2 lemons, zest and juice
  • 1 red capsicum, thinly diced
  • 60ml lemon infused olive oil ( plain olive oil will work if you don’t have the infused kind)
  • 40ml white wine vinegar
  • 90grams feta cheese
  • Parsley for garnish
  • Salt & Pepper
  • Fresh bread to serve

Firstly prepare the fish by cutting into similar sized medallions, and then set aside in a dish with a splash of olive oil. Season with salt & pepper.

Put the Kalamata and green olives in a sauté pan or oven-proof dish. Splash with a little olive oil and sear them quickly before putting into s hot oven to roast.

Coat the thinly sliced eggplant and zucchini with a little olive oil, and season with salt & pepper. Chargrill on a medium hot grill and until branded, and coloured!

Whilst the vegetables are grilling, add a splash of olive oil to a pan on a medium heat; then add the fish medallions.

Red Pepper Dressing

Take the red pepper previously prepared, lemon infused olive oil, white wine vinegar, lemon zest and juice and mix well. Season with salt & pepper. So easy!

IMG_0292

Layer the plate with the chargrilled eggplant and zucchini and fresh fish; crumble the feta cheese over. Drizzle with the red pepper dressing and garnish with the roasted olives and a sprinkling a chopped parsley. Squeeze some lemon juice over the dish and serve with fresh crusty bread!

A little note for people like me who don’t cook fish often enough to be an expert: Here’s how to tell if fish is done: use a fork and prick into the thickest portion of the fish at a 45-degree angle. The gently twist the fork and  pull up some of the fish. Undercooked fish resists flaking and is translucent.

You can rustle up this fish dinner in less than 25 minutes which is perfect for a weekday meal. Its healthy, and tasty so ticks plenty of boxes. Do give it a go and let me know how the family enjoyed it.

Happy fishing xx

 


Every salad needs a good dressing, and personally I like a variety of dressings on hand to spice up a plate.

This dressing makes use of the seasonal blueberry, and is really delicious. A small disclaimer that it does have a bit of a kick so the kids may not love it – reduce the quantity of dijon mustard if you prefer less kick yourself. Food is made to enjoy so taste and adjust to suit your palette.

Blueberry Balsamic Dressing

  • 1 cup fresh blueberries
  • 1/3 cup balsamic vinegar
  • 2 tablespoons red wine vinegar
  • 2 tablespoons dijon mustard
  • 1 tablespoon runny honey
  • 1 teaspoon salt ( I use pink Himalayan)
  • 1/8 teaspoon black pepper
  • 1/2 cup avocado oil (but use olive oil if you don’t have this)

In a food processor or blender, combine all dressing ingredients except for the oil. Blend until the blueberries are completely pureed, then drizzle in the oil with the blender still going. Once the dressing is emulsified you’re done!

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Happy dressing xx

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Blueberry Balsamic Dressing