Apple, Blueberry & Coconut Muffins

This is the first time I’ve posted on here in a while. It’s been a busy start to the year and to Mark’s schooling life, and I’m in the very early stages of starting to write my cookbook, so wanting to keep some recipes for that.

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Anyway, here’s another muffin recipe, mainly because you can’t have too many different flavoured muffins.

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When making muffins, I like to make sure they are high in fibre to help with digestion, contain some protein to increase satiety, and some fruit for a good source of vitamins and minerals. I baked these muffins today with the intent to freeze them, ready for school lunches next week….4 are already gone. The rest are in the freezer, so hopefully they last!

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These muffins are made with wholemeal flour and rolled oats, providing the kids (and adults) with and excellent source of low GI carbohydrate and fibre. I had some leftover coconut cream from making butter chicken the night before, apples in the fruit bowl, as well as frozen blueberries in the freezer, which is how these muffins came about.

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The final product was a delicious, fruit filled, moist, nutrition packed muffin, which took about 10 minutes to prepare and about 15 minutes to bake. They are a great option for snacks, kids lunchboxes, work lunches, even as a breakfast muffin.

Enjoy xx

Ingredients:

Makes 18 muffins

  • 1 3/4 cups wholemeal flour
  • 1 cup rolled oats
  • 1/2 cup shredded coconut, toasted
  • 1/3 cup brown sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 eggs
  • 135g butter, melted
  • 1 cup coconut cream
  • 2 tsp vanilla essence
  • 1 apple, skin on, diced
  • 1 cup frozen (or fresh) blueberries

Method:

  1. Preheat oven to 180°C and prepare muffin tray.
  2. Place flour, oats, toasted coconut, sugar, baking powder, baking soda and salt into a large bowl and mix to combine.
  3. Melt butter and allow to cool slightly.
  4. Place eggs, coconut cream, cooled butter and vanilla into a bowl and lightly mix to combine. Add the wet ingredients to the dry ingredients.
  5. Chop the apple and mix into the batter until evenly distributed. Add blueberries and gently mix to combine, without over mixing.
  6. Spoon batter into prepared tin, allocating about 1/3-1/2 cup per muffin.
  7. Bake for 15-20 minutes or until golden brown.
  8. Allow to cool completely then store in an airtight container for 4-5 days, or freeze.

Easy Summer Salad

A salad with some BBQ’d meat is one of the quickest and easiest meals you can have.

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Yesterday, we had some great friends over for an easy BBQ dinner and I threw this salad together. A salad doesn’t need to follow a recipe, and can use literally whatever ingredients you have in the fridge. There are just a few key things that take a salad from good to amazing:

  1. A combination of cooked and raw vegetables. This gives the salad an extra dimension. Common veggies that I will include in a salad are roast pumpkin, blanched broccoli or beans and grilled zucchini.
  2. Some crunch, and I’m talking more than just the crunch of carrot or lettuce – some form of nut or seed, preferably toasted works really well.
  3. Fruit. Some people will disagree with putting fruit in a salad, but I love the sweet pops that you get in a salad that has fruit. Apple, pear, pomegranate, stone fruit and mango all work really well.
  4. A well balanced dressing. Think sweet, salt, acid. The dressing is what brings the whole salad together and while many people believe that salad dressings are unhealthy, that is often not the case, and when made from scratch they can be a great way to add some essential fats to the salad in the form of quality oils.
  5. Protein. This can be some form of cheese, legume, nut or seed, or if you’re looking for a more substantial salad, a meat, chicken or fish.

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Before making this salad, I knew I was going to use lettuce, some of the tomatoes from our garden, roast pumpkin and feta. As a started putting it together, all the other ingredients were just what was in the fridge, and in the end it came together to be quite the delicious salad.

When making your next salad, don’t over complicate it, use what you have on hand and follow my five tips above (or this recipe) and you’ll take your salads to the next level.

Enjoy xx.

Ingredients:

Serves 4-6 as a side

  • 250g pumpkin, cut into 2cm cubes, roasted
  • 1 tbs EVOO
  • 4 large handfuls of mixed lettuce leaves
  • 1 large handful of rocket leaves
  • 2 large tomatoes, roughly chopped
  • 12 green beans, blanched and cut in half
  • 1/2 an avocado, cut into cubes
  • 50g feta cheese
  • Seeds of 1/2 a pomegranate
  • 1/2 cup toasted almonds, roughly chopped

Dressing:

  • 3 tbs extra virgin olive oil
  • 1 1/2 tbs white wine vinegar
  • Leaves of 2 thyme sprigs
  • Handful of basil leaves, chopped
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • Salt and Pepper

Method:

  1. Preheat the oven to 200°C and line a baking tray with baking paper. Place the chopped pumpkin into a small bowl, add olive oil and mix to coat. Place onto the tray and cook for ~35 minutes or until golden brown. Allow to cool.
  2. Top and tail the beans and place into a small bowl. Cover with boiling water and allow to sit for 5 minutes. Run under cold water to refresh, cut beans in half.
  3. Make the dressing by placing all ingredients into a jar and shake well to combine. Set aside.
  4. Place lettuce leaves and rocket into a large bowl. Top with chopped tomato, pumpkin, beans, avocado. Just before serving, dress salad and gently toss to combine. Top with pomegranate seeds, crumbled feta and toasted almonds.
  5. Enjoy.

Honey Mustard & Rosemary Roasted Carrots

We have a lot of carrots growing in our garden this Summer, so they have made a very regular appearance on our plates, and as a result we have excellent night vision!! 😉

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Do carrots actually help us see in the dark? Not directly, but Vitamin A deficiency can lead to a progressive eye disease called xerophthalmia, that can damage normal vision, leading to night blindness. So, by eating your carrots, you’re less likely to become vitamin A deficient, and less likely to have reduced ability to see in low light.

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Tonight, I thought I’d mix things up a bit and make a modern take on the good old honeyed carrots. When I was thinking up this dish, I knew I wanted honey, but was tossing up between honey-rosemary or honey-mustard, so rather than choosing, I thought I’d give the honey-mustard-rosemary combination a go, and it worked really well. If you don’t have baby carrots, you can use normal carrots, just cut them into thick sticks.

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Carrots are a very versatile vegetable that can be readily eaten as they are raw, with a dip, roasted, in a casserole or muffin, in a salad or as part of a juice. They are a great source of fibre and contain beta carotene, which is absorbed and converted to vitamin A. They also contain the antioxidants, carotenoids, which reduce free radicals in the body, providing a protective effect against cancer.

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The kids really enjoyed these carrots, most likely because they are sweeter than the normal carrot, but I’m ok with that. I’m lucky that our kids happily eat raw and cooked veggies without too many sauces or dressings, however, if I had a fussy eater, I would be tossing carrots in honey regularly if it meant they would eat them!

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These are a great accompaniment to a meat or fish dish or even to go with a BBQ.

Enjoy xx.

Ingredients:

Serves 4 as a side

  • 12 baby carrots, leaves trimmed and washed
  • 2 tbs extra virgin olive oil
  • 1 sprig rosemary, roughly chopped
  • 1 tbs honey, slightly heated
  • 2 cloves garlic, crushed
  • Pinch of salt
  • Pepper

Dressing:

  • 1 tbs extra virgin olive oil
  • 1 tbs white wine vinegar
  • 1 tsp dijon mustard
  • 1 tsp honey
  • 1 tbs rosemary, finely chopped
  • Salt and pepper to taste

Method:

  1. Preheat the oven to 200°C and line a baking tray with baking paper.
  2. Wash and scrub the carrots and place into a large bowl. Add in the oil, rosemary, honey, garlic, salt and pepper.
  3. Spread out onto prepared baking tray and roast for 20-25 minutes or until carrots start to caramelise.
  4. Meanwhile, prepare the dressing by placing all ingredients into a small bowl and mix well until combined.
  5. Once the carrots are cooked, remove from the oven and allow to cool slightly for ~5 minutes. Place into a bowl and pour over the dressing. Gently toss to combine.
  6. Place onto serving plate and drizzle remaining dressing over the top if desired.

Peach and Blackberry Muffins

We love muffins in this household, and with an array of amazing Summer fruits currently available, it makes the flavours of our muffins new and exciting!

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I bought a whole heap of peaches this week, as they are cheap as chips, with the intention of stewing them. Aaron then took Brian for a walk the other night, and came home with a bucket full of blackberries, from the wild blackberry bushes that we have growing in the reserve not too far from our house, and so these muffins were born.

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Elise, who is now one, is an absolute animal when it comes to eating. She will often eat more that Claire in a day, so I wanted to make these muffins suitable for her, yet still delicious for the rest of the family, so I have kept the sugar to a minimum, but added more blackberries than I might have otherwise.

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The first batch of these I made with the intention of sending the to school with Mark during his first week, but they disappeared within a few days. Luckily, we still had peaches and Aaron picked some more blackberries so I could make some more and perfect the recipe. I have kept this second batch in the freezer and they freeze/defrost really well.

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If blackberries weren’t readily available, fresh or frozen raspberries would work really well. The original muffins I was planning were peach and raspberry until the blackberries appeared on my kitchen bench.

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Enjoy xx.

Ingredients:

Makes 15 muffins

  • 1 3/4 cups wholemeal flour
  • 1 cup rolled oats
  • 1/2 cup shredded coconut, toasted
  • 2 tsp baking powder
  • 1/2 tsp bicarb soda
  • 100g brown sugar
  • 1/2 tsp salt
  • 60g butter, melted
  • 75g coconut oil, melted
  • 2 eggs
  • 1/2 cup natural yoghurt
  • 1 1/2 tsp vanilla essence
  • 1/2 cup milk
  • 1/4 cup lemon juice
  • 1 cup blackberries
  • 2 peaches, 1 diced, 1 sliced for on top of the muffins

Method:

  1. Preheat the oven to 180° and prepare muffin tin.
  2. Place flour, oats, baking powder, bicarb soda, brown sugar and salt into a large bowl and mix to combine.
  3. Melt the butter and coconut oil in the microwave or in a saucepan and allow to cool slightly.
  4. Place the eggs, yoghurt, vanilla, milk and lemon juice into a medium sized bowl and mix to combine.
  5. Add the egg mix to the dry ingredients and mix, then add the melted butter and oil and mix well.
  6. Gently fold in the diced peach and blackberries.
  7. Spoon into prepared muffin tin, top each muffin with a slice of peach, and bake for 15 minutes or until inserted skewer comes out clean.
  8. Remove from the oven and allow to cool slightly before removing muffins from the tin.

Making the perfect lunch box

The perfect lunch box! Does such a thing exist? Of course it does!

The perfect lunchbox is the one that any parent puts together to send with their child to school or kinder. It doesn’t have to be packed full of homemade, raw, organic treats that you have spent the whole weekend trying to prepare even though you hate cooking. All the perfect lunchbox needs to be is food that nourishes your child’s body, provides their brain with enough glucose to concentrate, and adequate fuel to get them through the day.

Yes, I love cooking and I love baking and we always have several home made options on offer at any given time, but I appreciate that not everyone is lucky enough to have the time to prepare such foods, nor do most people enjoy it as much as I do. Plenty of families have 2 working parents, leaving time for dinner and lunch preparation and not a lot else, so I am not suggesting that you spend every spare second in the kitchen, but if you do have a spare half an hour, start by making a batch of picklets or muffins. These all freeze exceptionally well and if you make a double batch, you’ll have a good supply that will last a good 1-2 weeks. If you’re choosing to make some of my muffins or pikelets, choose the ones with berries rather than grated apple or carrot as they are less time consuming.

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What do kids really need at school?

A morning tea for most kids should consist of some form of fruit or vegetable. Whether that’s a whole piece of fruit, cut up fruit or even a fruit cup (in natural juice not syrup), it doesn’t matter. If you kids like veggie sticks by themselves, it’s a great way to get some extra veggies into them. Next, a source of protein to help to keep them going until lunchtime. This can be some hummus, or other, dip, with some wholegrain crackers, some yoghurt or cheese or some roasted chickpeas or fava beans. You can roast your own, or the supermarkets and whole food shops sell them – my kids LOVE them! If your child is at high school, and nuts are allowed, nuts are also a great option. A home baked pikelet, muffin, muesli bar, bliss ball or slice is a great option here as well.

Lunch should consist of 3 main things: Carbohydrates, Protein and Vegetables. A ham, cheese and tomato or cheese and vegemite sandwich on wholegrain bread is a perfectly nutritious option for a quick throw together sandwich. Add in a container of veggie sticks to add in the extra nutrients. If you have a bit more time to prepare and freeze some lunch options, things like fritters, zucchini slice, savoury muffins or sushi are excellent options. If you have some time to prepare lunch fresh, a protein and salad sandwich or wrap is a great option. As long as there is some form of protein (meat, chicken, fish, eggs, cheese or bean/legume), carbohydrate (bread, rice, pasta, other wholegrain or potato) and some vegetables, your child will be set!

Most (primary) schools don’t like nuts being brought to school, which is quite disappointing as so many awesome snack recipes have nuts. However, if I had a child with an anaphylactic reaction to nuts, I would be pleased that such policies exist. As a result of this, I have been trying to adapt some of my nut filled snacks, such as muesli bars and bliss balls, so that they use seeds in place of the nuts. For the most part, they work quite well without the nuts. I will just have to save these nut filled snacks for afternoon tea.

If you’ve made it through this first week or so of school and have been scrounging the back of the pantry for things to fill lunchboxes, then set aside some time this weekend to do some lunchbox preparation. Make a batch of zucchini slice and fritters and pop them in the freezer and lunches will be sorted for the week! Add to this a batch of muffins or nut free muesli bars and snacks are sorted too. All you’ll need to do of a morning is grab some of each of these and a piece of fruit and/or some veggies and you’re set for next week, or longer.

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Hope this provides some inspiration xx.

 

Tuna and Bean Nicoise Style Salad

First of all, apologies for my absence in posting new recipes, but the holiday season and lack of routine has left me trying recipes out of new cookbooks I have been given or making quick meals, therefore, not coming up with anything creative and worthy of posting, but I’m back and will be aiming to post new recipes a little more frequently, as well as hoping to make a start on my cookbook this year!

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Tuna and beans (from a tin) are 2 ingredients which are highly nutritious and can be used as a meal in themselves or added to other amazing ingredients to make something really special, such as this salad.

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My inspiration for this salad came from an Instagram post from one of my oldest friends and ex-housemate. She was given a whole heap of tomatoes from her neighbour on a 40 degree day and mixed them with beans, tuna and pickled onions and lunch was sorted! This set my tastebuds tingling, so I sought out what we had in the vegetable garden and added a few more ingredients to the base, along with a dressing and thus we have this salad. Perfect as a meal by itself or you can omit the tuna and serve as a salad at a BBQ.

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Tuna, or other oily fish (salmon, sardines, cod) should be eaten three times per week to get the required amount of essential fatty acids the body needs. As most people wouldn’t eat whole or filleted fish three times per week, tinned fish is not only convenient, it also makes reaching this target more achievable. Tinned tuna is great for a snack and also a great addition to a salad to make it into a meal. My favourite tinned tuna is Sirena tuna as it’s not as fishy or cat food like as some of the other brands. Essential fatty acids, or omega 3s are really important for brain and heart health and have also been shown to improve mental health when consumed regularly, as well as decreasing risk of cardiovascular disease.

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You can use any beans for this salad. Four bean mix, borlotti, chickpeas, butter beans, cannellini beans, red kidney beans, whichever you feel like using. The beans I used, on this particular occasion, were chosen by Mark and Claire (who loved the salad by the way). If you prefer to soak your own beans then feel free to do so. Beans are a great source of fibre and non-animal protein, making them a really good choice for vegetarians and vegans to help to get adequate protein in the diet. If you are a vegetarian or vegan, you would obviously omit the tuna from this recipe and the feta.

Enjoy xx.

 

Ingredients:

Serves 5

  • 2 x 400g tins beans (I used butter beans and cannellini beans), drained and rinsed
  • 1/2 red onion, sliced thinly
  • 2 tbs white wine vinegar
  • 1 cob of corn, kernels removed
  • 1 punnet of cherry tomatoes, halved
  • 100g green beans, ends trimmed, blanched and cut into thirds
  • 1/2 lebanese cucumber, cut into 1cm cubes
  • 50g olives, roughly chopped
  • 2 spring onions, finely sliced
  • 2/3 cup parsley, chopped
  • 1/2 an avocado, cubed
  • 50g feta, crumbled
  • 190g tin Sirena tuna, oil drained

Dressing:

  • 2 tbs white wine vinegar
  • 2 tbs extra virgin olive oil
  • 2 tsp Dijon mustard
  • 1 tsp capers, chopped

Method:

  1. Slice the onion as thinly as you can (a mandolin works well here) and place into a small bowl along with the white wine vinegar. Mix well and set aside for at least 20 minutes.
  2. Place the rinsed beans in a large bowl, along with the corn kernels, tomatoes, cucumber, green beans, olives, spring onion and parsley. Mix well to combine.
  3. Prepare the dressing by placing all ingredients into a small bowl and stirring well to combine.
  4. Add the avocado and feta to the beans, pour the dressing over the top and gently toss to allow the dressing to spread through the salad.
  5. Place into a serving dish or onto plates and top with tuna.

Summer Entertaining

Over the weekend, we had some good friends over for a festive season get together. Every year, we catch  up with these friends to celebrate, have a drink and most importantly, share some delicious food.

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I thought I would share our delicious dishes that we created this year, to provide some inspiration for the festive season with some simple, tasty dishes to share with family and friends.

Starters:

Labne Balls with Cranberries and Pistachio Nuts.

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This was the first time I have made labne and it is so delicious and easy. It is commonly eaten more as a dip, but these festive flavoured labne balls were a little bit special. Labne is simply Greek style yoghurt mixed with some salt and strained through a muslin cloth for 12+ hours to remove the whey protein. This leaves a thick yoghurt with a soft goats cheese consistency. I added a small amount of lemon zest and some chilli flakes (only a few as I knew small people would be eating these). After rolling into balls, I rolled them in chopped cranberries and pistachio nuts.

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Baked Camembert.

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If you haven’t tried baked camembert, it is truly amazing! Rich, gooey and delicious! Don’t waste your money getting the most expensive French triple cream camembert as it will be wasted. Any camembert will work well. If you do not have a suitable dish to bake the cheese in, make sure you choose a camembert in a wooden container that is stapled, NOT glued, as the glue will melt and you will have cheese all through the oven.

To make this beautiful cheese:

  1. Score the top of the cheese in a diamond pattern and stick a sprig of rosemary in each of the intersections.
  2. Bake for 10 minutes in a 180°C oven.
  3. While the cheese is cooking, chop 1 tbs of walnuts
  4. Once cooked, remove from the oven, drizzle with 1 tbs of honey and sprinkle the walnuts on top.
  5. Serve with crackers or thin slices of toasted bread.

Potted Salmon:

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Our lovely friends brought round this tasty salmon dish. It does involve clarifying butter, which actually isn’t as daunting as it may sound and is well worth it. The flavours of salmon, dill, capers and lemon work so well together in this yummy starter and can be served with fresh bread, crackers or toasted baguette.

Baked Samosas Cigars.

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These fill wrapped, Indian inspired, vegetarian cigars were also brought by our lovely guests. These were particularly popular with the kids and had chickpeas and plenty of flavoursome spice in them. They were served with a mango dip and a raita type dip.

Mains:

Smoked Rainbow Trout Salad.

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I have made this salad many a time and it is very loosely based on this salad from the Gourmet Traveller magazine. I am going to save my version for my cookbook!

Aaron cooks the fish on the BBQ with is smoker box, which gives an amazing subtle smoky flavour to the fish, and when mixed with the freshness of the Spring vegetables, fresh herbs and kipfler potatoes, it is definitely a crowd pleaser.

Corn, Mint & Pecorino Salad.

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If you want a super, quick and easy salad that is a taste sensation, then I highly recommend this corn salad. The recipe is originally from a restaurant in Byron Bay and has corn, mint, pecorino cheese, olive oil, salt and pepper as its ingredients! The corn needs to be char grilled, which can done on the BBQ, a the recipe suggests or under the grill or in a frypan. So light and fresh, it will accompany seafood so perfectly this festive season.

Barbecued Prawns with Honey and Sesame.

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These prawns were yet another Gourmet Traveller recipe, this time from this months Christmas edition, which means the online recipe isn’t yet available, so if you want the recipe, you’ll need to buy the magazine. They require the marinating of the prawns over night, but the marinade is simple, as is the cooking process and the cooked prawn is then just sprinkled with toasted sesame seeds and drizzled with honey. So tasty!

Dessert

Cardomom, Rose and Gingerbread  Cake.

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I stumbled across this cake in my Instagram feed and I’m so glad I did. From a website called cardamom and tea, it is a simple cake that has to be one of the best cakes I have ever eaten. I would never have thought to pair gingerbread spices with rose water, but wow, what a combination. Whether it be for a Christmas party or a birthday, it is one cake that should not be overlooked!

I hope that this post has provided some inspiration for this busy and delicious time of the year.

Merry Christmas! Xx