Blog

All posts in Cooking

194 Posts

RECIPE: Tomato, Avocado Salsa

We’ve been enjoying the ease of BBQ’s for dinner for a few weeks now and I have so missed this over winter.  This delicious salsa is perfect as a side to some BBQ chicken and goes equally as well with some corn chips in the kids lunchbox for a healthy on the go snack. If you’re after a zesty, healthy and tasty side or snack then make a bowl of this and enjoy it for a few days, if it lasts that long!

Salsa recipes

RECIPE: Tomato, Avocado Salsa

Ingredients:

  • 1 red onion, diced
  • 4 Roma tomatoes, diced
  • 2 Avocadoes, peeled, sliced and diced
  • 2 Tablespoons coriander, chopped
  • 2 Tablespoons of lime or lemon juice
  • 2 Cloves of garlic, crushed

Method:

  1. Add all of the ingredients into a medium bowl and stir to combine.
  2. Make sure that the lemon or lime juice covers everything to stop the avocado from going brown.
  3. Store in an airtight container in the fridge until needed. Let it come to room temperature before serving.

Enjoy!
Natalie

 

RECIPE: Bounty Slice

RECIPE: Bounty Slice

RECIPE: Bounty Slice

 

Ingredients:

  • 125g Butter
  • 1/2 cup caster sugar
  • 1/2 cup plain flour
  • 1/3 cup self-raising flour
  • 1 tablespoon cocoa
  • 1 egg, lightly beaten
  • 1 cup shredded coconut
  • 185g Bounty bars, chopped

Method:

  1. Preheat oven to 180C and line a slice tin with baking paper.
  2. Melt butter over low heat and stir in the sugar, once it has melted.
  3. Put remaining ingredients into a medium bowl and stir to combine.
  4. Add the butter mixture and lightly beaten egg to the dry ingredients and stir.
  5. Stir in the chopped bounty bars and mix to combine.
  6. Pour into the slice tin.
  7. Bake in the oven for 20 minutes.

You can use any chocolate bars you like.  Cherry ripes and mint aero or bubbly bars work well too.  Store in an airtight container and freeze leftovers for unexpected guests.

Happy Baking!

Natalie

 

RECIPE: Asian Chicken Salad

hoisin salad dressing

RECIPE: Asian Chicken Salad

Easy, healthy food is my winning combination for making the most of the warmer months. Lately, I have been enjoying food prep on the weekends to set us up for some slower afternoons after school.  Term 4 means no after school activities for us so we can come home and enjoy some time outside together.  I love packing lunch boxes but must admit I tend to neglect myself.  This delicious and easy salad can be thrown together in a matter of minutes and it’s becoming a favourite for me.

Ingredients;

  • Lettuce, washed and torn
  • Shallots, sliced
  • Sesame seeds
  • Chicken, I used leftover BBBQ chicken
  • Slivered almonds
  • 3 tablespoons Hoisin sauce
  • 1 tablespoon soy sauce
  • 1 & 1/2 tablespoons Rice wine vinegar
  • 1 & 1/2 tablespoons Sesame oil

Method:

  1. Toss lettuce, shallots, almonds, chicken and sesame seeds in a bowl or container for your lunch.
  2. Combine the remaining ingredients in a bowl and whisk to combine, or shake in a jar.
  3. Drizzle the dressing over the salad and enjoy.

 

I have everything prepped in the fridge and store the dressing in a bottle in the fridge so I’ve got a week’s worth of salad ready to go.

 

RECIPE: White Chocolate Bark

My kids love it when I have leftover melted chocolate because we always turn it into bark.  It’s a fun, quick and easy way to make a tasty treat to share with friends or to sell at the school’s next cake stall.  There are endless possibilities to making bark and the best way to get it done if to let the kids loose in the kitchen with you.

White chocolate recipe

White Chocolate Bark

Ingredients:

  • 200g white chocolate, melted
  • Smarties
  • Pretzels, broken
  • 100’s & 1000’s

Method:

  1. Line a slice tray with baking paper.
  2. Gently melt the white chocolate in a glass bowl in the microwave on 50% power in 30 sec bursts making sure you don’t burn the chocolate.
  3. Spread the chocolate onto the baking paper and sprinkle with your toppings.
  4. Set in the fridge for a couple of hours until hard then cut into shards.
  5. Store in an airtight container until needed.

Have fun with the kids!

Natalie

RECIPE: Chocolate Walnut Fudge

Here’s a super easy recipe that is perfect bundled up for cake stalls or for end of year gifts.  It’s an easy recipe the kids can make and takes less than 10 minutes to get it done.   This can be made into an easy kids fudge by omitting the nuts and adding sprinkles to the top.  Also feel free to change the chocolate around if your house prefers white or dark chocolate.  You’re going to love this sweet treat to share.

Fudge recipe

RECIPE: Chocolate Walnut Fudge

Ingredients:

  • 400g milk chocolate
  • 120g chopped walnuts, or any other nuts you like
  • 1 tin sweetened condensed milk

Method:

  1. Line a 20cm square cake tin with baking paper.
  2. In a medium bowl break up the chocolate and add the condensed milk.
  3. Place bowl in the microwave and cook until melted on 50% for 2-3 minutes.  Check the mix every 30 seconds and stir so that the chocolate doesn’t burn.
  4. Add the nuts and stir to combine.
  5. Pour into pan and place in refrigerator to set for a few hours.  Once set, cut into squares and enjoy.

Happy Baking!

Natalie

RECIPE: Bruschetta Wontons

This recipe is delicious for an afternoon tea or in your lunch box.  The flavours remind me of warm summer days and I am so looking forward to those.  If you’re craving all things summer then give this recipe a try;

afternoon tea recipes

Bruschetta Wontons

Ingredients:

  • Wonton wrappers
  • 3 tomatoes, diced
  • 1 red onion, finely diced
  • basil leaves, shredded
  • Feta cheese, crumbled
  • Balsamic glaze

Method:

  1. Preheat the oven to 200C and grease a 12 cup muffin pan with oil spray.
  2. Line each muffin hole with a wonton wrapper and spray again with oil.
  3. Bake wrappers in the oven for 5 minutes.  Cool them in the pan for 5 minutes then place on a rack to cool completely.  Repeat baking wrappers until you have your desired amount.
  4. In a medium bowl place the tomatoes, onion and basil and season with salt and pepper.  Mix to combine.
  5. Carefully spoon bruschetta mixture into the wonton wrappers and place on a platter.  Drizzle with glaze and sprinkle the feta on top.

Enjoy!

Natalie

RECIPE: Coconut Lemon Slice

I am loving everything lemon this year, perhaps the aging taste buds or the new ones emerging, either way, lemons are a regular feature on my menu.  This zesty slice is super sweet and definitely not one for the lemon haters.  It was a hit at our last P&C meeting so I’m sure it would go down equally as well at the school fete, cake stall or morning tea at work.  Made in less than 10 minutes it’s bound to be your go to lemon slice recipe for years to come.

No Bake Slice Recipe

RECIPE: Coconut Lemon Slice

Ingredients:

  • 250 g Milk arrowroot biscuits or any other plain sweet biscuits, crushed
  • 250g Sweetened Condensed Milk
  •  1 cup desiccated coconut
  • 80g butter, melted
  • 250 g Milk arrowroot biscuits or any other plain sweet biscuits
  • Juice from 1 lemon
  • Lemon zest from 1 lemon, finely grated.
  • 360 g icing sugar
  • 90 g butter, softened
  • 5 tbs lemon juice
  • 3 tbs desiccated coconut

Method:

  1. Line a lamington tray with baking paper and set aside.
  2. Add crushed biscuits, lemon zest and coconut to a medium bowl and mix to combine.
  3. Add the wet ingredients, condensed milk, butter and lemon juice and mix until well combined.
  4. Pour mixture into the lined tray and press into the edges ensuring the base is covered.  Place in the fridge.
  5. Meanwhile, make the icing by beating the butter, icing sugar and lemon juice until it is light and fluffy like frosting.
  6. Spread the icing onto the base and sprinkle with the remaining coconut and return to the fridge to set.
  7. Slice and store the slice in an airtight container until needed.

Happy No Baking!

Natalie

RECIPE: Breakfast in Bed

Here is a sweet take on breakfast in bed and perfect for the kids to make for Father’s Day.  We made these because you really need to know if something is going to work and all I heard was can I have some more, that’s got to be good.  Grab the ingredients and make these as a sweet gift with the homemade card and make Dad’s day on Sunday.

Father's Day recipes

RECIPE: Breakfast in Bed

Ingredients:

  • Yellow Smarties or M&M’s
  • 50- 100g White Chocolate, melted.  I like Milky Way but whatever you prefer.
  • Pretzels, break up so you’ve got your “bacon” ready to go

Method:

  1. Line a baking tray with baking paper.
  2. Break white chocolate into a glass bowl and microwave on 50% for 2 minutes checking every 30 secs so it doesn’t burn.
  3. Spoon dollops, technical term, onto the baking paper.  Place a yellow smartie on for the yolk and two strips of bacon and repeat until you have finished.
  4. Place in the fridge to set.  Peel off the baking paper and serve with a cuppa for Father’s Day afternoon tea.
  5. Store leftover eggs and bacon, if there are any, in an airtight container in the fridge.

Happy Cooking!

Natalie

RECIPE: Banana Apple Yoghurt Muffin Bake

I enjoy making the lunches until about week 5 so this term I’ve gone out on a limb and made and frozen lots of food so that the remaining weeks won’t be so hard.  I am living in hope that this works because after nearly 6 years of this lunch box gig I’m yet to find the answer to easy and varied lunch boxes.  This muffin bake was a quick Sunday afternoon bake.  Instead of the usual muffin cases, I poured it into a lamington tin and watched the magic happen.  This delicious bake was super moist and lasted for nearly a week of lunch boxes even after sharing some with friends.  If you’re after an easy lunch box treat or something to share for morning tea duty then give this a go.

lunch box recipes

RECIPE: Banana Apple Yoghurt Muffin Bake

Ingredients:

  • 2 & 1/2 cups self-raising flour
  • 1 cup plain flour
  • 1 tablespoon mixed spice
  • 1/2 cup maple syrup
  • 2 eggs, lightly beaten
  • 1/3 cup olive oil
  • 1 cup greek yoghurt or vanilla yoghurt
  • 1 cup milk
  • 2 large over-ripe bananas, mashed
  • 1 large apple, peeled and grated
  • 1/2 cup rolled oats
  • Extra 2 tablespoons maple syrup

Method:

  1. Preheat oven to 180C and grease a 20x 30cm lamington pan.  Line base and sides with baking paper extending 2cm over the sides.
  2. Place flours and mixed spice into a large bowl make a well in the centres.
  3. Add maple syrup, egg, oil, yoghurt, milk, banana and apple.  Mix until just combined.
  4. Pour into prepared pan  and spread to level the mix.  Sprinkle with oats and extra maple syrup.
  5. Bake for 30-35 minutes or until the top is golden and firm to touch.
  6. Let the slice cool in the pan for 10 minutes before cooling on a rack.
  7. Slice and serve in the lunchboxes or freeze individual portions for throughout the term.

Happy Baking!

Natalie

 

 

 

RECIPE: Coconut Ice

A favourite to make for a cake stall or to give away as gifts.  This classic sweet is easy to make and can keep for up to 3 weeks in an airtight container.  A word of warning, wear gloves to mix the colouring in or else you will look like you’ve got blood on your hands for 3 days, it did make for interesting conversation at pick up.

RECIPE: Coconut Ice

RECIPE: Coconut Ice

Ingredients:

  • 1 tin sweetened condensed milk
  • 3 & 1/2 cups desiccated coconut
  • 2 cups pure icing sugar, sifted
  • 1/2 teaspoon vanilla essence
  • 1/4 teaspoon cream of tartar
  • Red food colouring

Method:

  1. Spray a 20cm square cake pan with cooking spray and line with non-stick baking paper.
  2. Place icing sugar and cream of tartar into a large bowl.
  3. Add condensed milk and vanilla essence and stir well to combine.
  4. Add coconut and again mix well to combine, you may have to use your hands.
  5. Divide the mixture in half and place into 2 bowls.  Add colouring to one bowl and mix well with your hands until coloured to your liking.
  6. Press the coloured mixture into the cake pan and smooth the surface with your hand.
  7. Top with the remaining white mixture and smooth the surface again with your hand.
  8. Refrigerate for 2 hours or until firm.
  9. Cut into pieces and serve.

Happy Baking!

Natalie

'