My husband’s favourite…..this is definitely something I make with a lot of love.
- 180g butter melted
- 200g Icing Sugar
- 60g plain flour
- 120g Almond Meal
- 5 Egg whites
- 1 tsp lemon zest
- 1/4 cup blueberries
Heat oven 200 deg C. Sift icing sugar and flour in a bowl then add almond meal. Lightly beat egg whites with fork until bubbles form and fold into dry ingredients. Don’t over mix. Add butter and zest.
Butter friand tins well. (10 large or 15-20 small). Fill mould 3/4 full and top with berries.
Cook in over 9 minutes then turn and cook for further 9 minutes. Leave in mould for 5 minutes before turning out. Dust with icing sugar before serving if you wish.
This is great dish to have with rice or on its own. I make a big batch and freeze it in containers and keeps well. You can use potato, zucchini, beans or any other vegetables that you have in the fridge – there are no rules.
Serves 6 people.
- 2 small-sized sweet potato
- 1/2 small cauliflower
- 1 small can champignons
- 1 small can bamboo shoots
- Handful snow peas
- 1/2 red capsicum
- 1 red onion
- 2 – 3 tbsp red curry paste
- 400g coconut milk
- 1/2 cup lukewarm water
- 1tsp oil
- Handful of fresh coriander
Peel and cut sweet potato into large chunks. Cut cauliflower into large florets. Quarter onion and capsicum and cut each quarter into half. Drain champignons and bamboo shoots.
Heat oil in a large pot, add red curry paste and fry for a couple of minutes. Add sweet potatoes and cauliflower and give it a gentle mix. Add coconut milk & water and bring to boil. Lower heat to medium and let curry cook for 5 – 7 minutes. Add onion, capsicum, champignons,snow peas and bamboo shoots. Cook for another 3 mins. Season to taste and garnish with chopped coriander. Serve with rice.
Tip: sometimes I chuck in a can of chick peas if I am short on veggies.
This is the cheats pasta sauce. I cook a big pot of it and freeze half of it for another day. You can use mince in this recipe, I used Pinenut & Spinach sausages, italian sausages work well for this as well.
- 1 Onion
- 2 Chillies
- 200g Sliced Mushrooms
- 700g Jar Passata
- 400g Can Tomatoes
- 2 tsp minced garlic
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- 4 Pinenut & Spinach Sausages
- Handful of Parsley
- 1/2 cup water
Cut each sausage into 3-4 pieces. Heat oil in a large saucepan and lightly brown sausages. Remove sausages from pan. Add diced onions and chopped chillies, cook till onions are soft. Add garlic and mushrooms and half of chopped parsley, Cook for 2 mins, add jar of Passata, can tomatoes, sausages ,herbs, garlic and water. Bring to boil and then lower heat and let simmer for 20 mins.
Garnish with parsley, serve with pasta.
This dish is version of a Sri Lankan recipe.
- 500g green beans
- 1/3 cup Shredded coconut
- 1/2 tsp Chilli Flakes
- 1 clove Garlic
- 1 small onion
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
Remove tips from beans and slice diagonally into 2cm pieces. Slice onions.
Heat oil in a wok on high heat.
Add mustard seeds and cumin, add sliced onion and sauté till starts to change colour.
Add garlic and fry for another 5 secs
Add beans and salt, mix well and allow beans to cook on medium heat for 5 minutes.
Add shredded coconut and chilli flakes. Cook for another two minutes and it’s done.
Serve with Rice and Dhal.
This is a really quick and easy dish. A firm favourite in my household. This will serve 4 people. You can also add bok choy, snow peas to this recipe.
Asian Style Fish
- 4 fillets of fish cut in half
- 1 tsp ginger
- 2 tbsp light soy sauce
- 1 tbsp Mirin (Japanese rice wine)
- 1 1/2 tsp of XO sauce
- 1/2 tsp sesame oil
- 11/2 tbsp grapeseed oil
Mix ginger, soy, mirin, sesame oil and XO sauce in a bowl and pour over fish. Let sit for 10 mins. Put a frying pan on medium heat with a grapeseed oil. Once the pan is hot pan fry the fish pieces. I only turn the fish once. Cooking time on each side is 2 -3 mins depending on thickness of fish.
- 1 450 g Packet Fresh Singapore Noodles
- 1 Bunch Broccoli (I use the stem as well)
- I small Carrot
- 2 tbsp Red Curry Paste
- 1 small Red Onion
- 1 tsp light soy
- 1 tsp dark soy
- 2 Small Red Chillies
- 1 tbsp Grapeseed Oil
- 1/2 bunch of fresh coriander
Cut the broccoli into florets. Peel the broccoli stem and carrot and Julienne. Slice the red onion and chillies and coriander stalks.
Cook noodle as per instructions.
Heat oil in a work on high heat. Add red curry paste and cook for 1 minute. Add onions, carrots, broccoli stems, and coriander stalks, cook for a 1 minute, add broccoli cook for a further minute. In a separate bowl add soy sauce to the noodles and mix gently. Add noodles to the wok and give it a good toss. Garnish with chopped fresh coriander leaves.