Category Archives: Recipes

Gluten Free Dairy Free Fruit and Nut Loaf

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I don’t have a Thermomix, but my friend Rosi has one she she sent me this recipe. I have adapted it by using my Magimix food processor to chop everything very finely for the paste.

This delicious cake is perfect with a cuppa and would make a welcome addition to packed lunches this week. A yummy treat which is gluten free, dairy free, not to mention healthy.

Nut Paste:
200g shelled almonds
50g pumpkin seeds
50g sunflower seeds
50g sesame seeds
1 tsp salt
1 Tbs sweetener (sugar, honey or maple syrup)
2 Tbs oil (vegetable, nut oil or olive oil)
Cake mixture:
120g pitted dates
70g dried figs or dried apricots
1 tsp fennel seeds (optiona)
4 eggs
1 tsp bicarbonate of soda
1 Tbs cider vinegar
1 cup walnuts, macadamias or pecans (optional)
Sliced or slivered almonds to decorate (optional)

Nut Paste: place all ingredients except the oil in food processor and process for 1-2 minutes or until very finely chopped. Add the oil and continue to process until the mixture starts to stick together. Scrape out into a bowl. No need to wash the food processor.

Preheat oven to 150°C. Grease and line a loaf pan with baking paper.

Place dates and figs or apricots in food processor with the fennel seeds, if using, and process to chop coarsely. Add eggs, bicarbonate of soda and vinegar and mix. Add the nut paste and mix well, stopping to scrape down the sides. If using, add the cup of nuts now, leaving them whole or in large pieces.

Scrape into the loaf pan, smooth the top, then sprinkle with the almonds, if using, and press them lightly into the mixture. Bake for 40-50 minutes or until a skewer inserted into the middle of the cake comes out clean. Don’t overcook – mine was ready in 40 mins. Cool, remove from tin and serve in thick slices, plain or buttered.

Makes 1 loaf

Variations: use raisins or sultanas instead of the dates or figs. Use walnuts instead of almonds in the nut paste.

Chicken with Lemon, Garlic & Parmesan

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This quick and easy chicken dish is perfect for a busy week night. Leftovers are delicious in wraps, salads and sandwiches.

1 kg skinless, boneless chicken thighs
Marinade:
¼ cup olive oil
2 Tbs lemon juice
4 cloves garlic, crushed or 1 Tbs grated ginger
1 Tbs honey
1 tsp paprika
1 tsp salt
1 tsp oregano
¼ tsp chilli flakes
¼ cup finely grated Parmesan
Freshly ground pepper to taste
To garnish:
Fresh herbs

Mix all ingredients for marinade. Marinate the chicken in about three quarters of the mixture. Keep the remaining quarter for serving. Make sure the chicken is well-covered with the mixture, then leave it to marinate, covered, overnight in the fridge. If you don’t have time to marinate it overnight, a minimum of 30 minutes will do.

Cook the chicken at 200ºC in the oven, or on a hot barbecue or in an air fryer at 200ºC for 20-25 minutes or until cooked through and browned. Turn over about halfway through cooking. Slice downwards and arrange on a serving plate. Drizzle with the remaining marinade and garnish with herbs.

Serves 4

Slow-roasted lamb with Black Garlic and Herb Pesto

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This recipe is adapted from one I found on the Australian Gourmet Traveller website. We have a special gadget to make black garlic which we keep in the garage. We keep it there for two reasons. Firstly it’s about the size of a rice cooker and we don’t have room for it in the kitchen and secondly we don’t want the whole house to smell of garlic. It takes several several days on a very low heat to turn a dozen bulbs of garlic into black garlic. It makes a very welcome gift to friends and family who like to cook. When buying the fresh garlic you need to choose big ones with large cloves. If you can’t be bothered to make your own, black garlic can be bought at specialty food stores and farmers’ markets.

It’s not easy to describe, but I think it tastes like a cross between black truffles and an aged balsamic vinegar. Quite sweet and not particularly garlicky. A delicious addition to canapés, sauces and marinades, it can also be mashed with butter to serve on top of grilled steaks or blended into mayonnaise to make black garlic aioli.

1 boned leg or shoulder of lamb
1 head of black garlic
2 Tbs olive oil
1 tsp salt
1 cup beef stock
Herb Pesto:
1 cup each loosely packed parsley and mint
½ cup chives or 1 spring onion
4 cloves garlic
2-3 pieces lemon rind removed with a veg peeler
¼ cup lemon juice
4 anchovy fillets
1 Tbs capers
½ cup olive oil

Preheat oven to 140°C. Place lamb in a Dutch oven or large casserole with a lid. Squeeze the black garlic cloves to remove the papery skins and place them in a food processor with the olive oil and salt and blend until smooth. Scrape the mixture out onto the lamb, then use your hands to coat the meat, rubbing it in to every crevice. Place in casserole, add stock and cover with the lid. Can be prepared ahead to this stage.

Roast for 4 hours, basting from time to time.

For the pesto, place all the ingredients in a food processor and process, stopping to scrape down the sides, until you have a chunky pesto-like sauce. Keeps for a day or so in the fridge.

When the meat is ready it will be very tender. Remove from the oven and allow to rest for 15 minutes. Slice and serve with the pesto and a drizzle of the pan juices. I served it with a whole roasted cauliflower and some baby potatoes.

Serves 6

Quick Olive Bread

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This recipe is an adaptation of Irish Soda Bread. Made in the time it takes the oven to heat up, you can whip this up between morning coffee and Sunday lunch.

Served with home-made Gravlax and pickled vegetables (see below) it was delicious. Spread the bread with butter or mayonnaise, before topping with the gravlax or smoked salmon.

2 cups plain flour, sifted
2 tsp baking powder
1 tsp baking soda
1 Tbs lemon juice or vinegar
1½ cups plain yoghurt
1 Tbs chopped fresh rosemary
1 cup sliced olives (black or green or a mix)
1-2 tsp salt, to taste
1 Tbs each sunflower seeds and pepitas

Preheat oven to 180°C and line a baking tray with baking paper.

Mix all the ingredients together, except the seeds, in a mixing bowl. Mix until all the dry bits have been incorporated. With floured hands, form into a ball and place on the baking tray. Use hands to shape into a low flattish round as shown in photo. Sprinkle with the seeds and pat them on.

Bake for 45 minutes or until evenly browned. Cool then serve immediately. Any leftovers can be served next day, toasted.

Makes 1 loaf

Variation: use chopped sun dried tomatoes instead of olives or some of each.

Japanese Pickled vegetables: cut vegetables into two-bite pieces and pack into a clean large jar or 2-3 smaller ones – cauliflower florets, red capsicum strips, cucumber sticks, carrot sticks, chunks of fennel etc. Heat 1 cup each of sugar, water and cider or white wine vinegar in a saucepan. Stir to dissolve the sugar, then bring to the boil and pour over the vegetables. If liked add one or two whole red chillies, then cover with the lid. If you don’t have enough liquid to cover the vegetables, make a bit more, using equal quantities of sugar, water and vinegar. Keep for a few days before using. Store in the fridge.

Prawn Appetisers with Tamarind Sauce – Miang Kham

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While holidaying in Chiang Mai in the north of Thailand for a few days recently we ate some delicious prawn appetisers called Miang Kham.

Betel leaves are sold in my local Asian grocery store, so I bought a packet and was able to whip up these tasty, healthy morsels in no time flat.

You might want to make double the tamarind dressing recipe. It keeps in the fridge for weeks and is useful to serve with all sorts of things, such as grilled salmon or chicken.

8 large prawns, peeled (raw or cooked)
1 Tbs oil
2-3 Tbs tamarind dressing
8 fresh betel leaves (from Asian shops)
2 Tbs roasted peanuts or crispy fried shallots (from Asian shops), or both
Fresh coriander leaves

Make tamarind sauce. Arrange the betel leaves, shiny side up, on a serving tray. Heat oil in a frying pan and cook the prawns. If using raw prawns, cook for about 3 minutes each side or until cooked through. If using cooked prawns just cook them for a minute or so, to heat through. Add the tamarind sauce and stir to coat well.

Arrange a few peanuts and one prawn on each betel leaf. Divide any remaining tamarind sauce left in the pan between the prawns. Sprinkle with crispy fried shallots, if using I didn’t use them in the photo. Top each one with a coriander leaf or two.

To eat the Miang Kham just pick up a betel leaf, pull the sides together to enclose the filling then pop it into your mouth.

Makes 8

Variations: use cubes or strips of chicken or scallops instead of prawns. Use lettuce or radicchio leaves instead of betel leaves.

Finding a Cleaner

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Some years ago my cleaner had major surgery and had to stop cleaning. I put an ad in the local paper looking for a replacement and got four responses.

First on the list was a nineteen year old girl who wanted the money but didn’t have a clue about cleaning. As I walked past the bathroom she was holding the toilet brush gingerly between thumb and forefinger, nose screwed up, poking madly into the bowl while flushing at the same time. When I suggested she might need a cloth to do the rest she said “Oh, do you have to clean the outside as well?” She had to go.

Next was a Polish lady who said “It’s a very nice house, apart from ze dog who lives inside.” Our golden retriever was petrified of her and she only lasted two weeks. It wasn’t a good match.

Next on the list was a young Vietnamese girl. I showed her around and explained what needed doing. Everything seemed fine. On the appointed day she arrived with her father and left him to do the job. He obviously had no experience and communication was a disaster as he spoke no English.

We had friends coming for dinner that night and Mr Nguyen was making painfully slow progress. “Friends are coming for dinner tonight so I want everything to look nice,” I said in a desperate attempt to speed him up. With that he smiled, stood to attention, saluted and went out to do the gardening. He had to go.

Last on the list was a lady from Pakistan who could only come on Saturdays. She sang Gospel songs at the top of her voice while she worked. Her favourite job was scrubbing the bathroom, which took her at least an hour. The Hallelujas echoed around the house.

Matthew was trying to read the weekend newspaper and said he couldn’t cope with the singing. She had to go. Seeing my frustration he suggested we do the cleaning ourselves. So that’s what we did for several years.

We’ve now found a lovely girl from Colombia who does a great job and everyone is happy. The dog and the cat both love her and I get to practice my Spanish.

This is a favourite fish recipe I was given by my cleaning lady in Israel, many moons ago.

Japanese Soboro Donburi

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Looking for something quick to make with half a kilo of minced beef? Try this Japanese rice bowl recipe.

Donburi in Japanese means rice bowl dish and there are lots of different variations using chicken, pork, eggs and so on.

This combination of minced beef, ginger and frozen peas, served with steamed rice, isn’t a sophisticated dish, but it can be whipped up in no time flat. The perfect mid-week dinner to serve when everyone is asking “What time’s dinner Mum?” and you haven’t got time to make that packet of mince into spag bol or lasagne.

Cut down on the ginger if the kids aren’t mad about it. Some people aren’t fans of rice cookers, but I love mine. Switch it on when you start to prepare the mince and the whole dish will be ready to serve in around 15 minutes. Feel free to add some chilli or

500g lean minced beef
1/3 cup sake or dry sherry
¼ cup soy sauce (or substitute oyster sauce)
¼ cup water
1½ Tbs sugar
1-2 Tbs grated fresh ginger
1 cup frozen peas
To serve:
Steamed rice
Japanese pickled ginger*
Thinly sliced spring onions (scallions) (optional)

In a large heavy saucepan, place the beef, sake or sherry, soy sauce, water and sugar. Cook over medium to high heat, stirring often to break up any lumps, for about 5 minutes. Add the ginger and peas and continue to cook for 4 minutes or so, stirring often, until most of the liquid has evaporated but the mixture is still moist. Check for seasoning and add a little salt if necessary.

Divide rice between 4 or 5 bowls, top with the beef mixture and garnish with the pickled ginger and spring onions if using. I didn’t have any for the photo.

Serves 4-5

*available in jars in the Asian section of your supermarket

Spaghetti Bolognese

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Everyone has a recipe for spaghetti bolognese, or “spag bol” as it’s fondly known in our house. My Mum taught me to make it when I was about ten, so I could probably do it with my eyes closed.  She learnt to make it with a can of corned beef when the family were posted to Malta with the Army during WWII and living on strict rations. A family of seven received one 450g can of Fray Bentos corned beef in their fortnightly allocation.

Fortunately, nobody needs to eat canned meat these days, so this adapted version uses fresh minced beef. It also uses lots of mushrooms, which is something which was added to the recipe after the war. As a mushroom fan I think they are an essential ingredient, but you can of course leave them out. A lot of kids don’t like them.

You may think it’s a bit “retro” to use an oxo cube, but it’s one of those recipes I’ve been making forever, it works, so why change it?  I sometimes double the recipe which makes enough to freeze some for another day, or to make a small lasagne.

Every kid should have spag bol in their repertoire by the time they leave home. When our kids were in their teens they each had to cook dinner one day a week. They had to put the ingredients on my shopping list and then after dinner the other two had to clean up. Our youngest son usually made spag bol. Maybe get yours to make it next time?

2 Tbs olive or vegetable oil
1 large onion, chopped
2 cloves garlic, peeled and crushed
250g mushrooms, wiped and sliced
500g minced beef
400g can peeled tomatoes, chopped
Water
1 beef oxo cube or beef stock cube
1 Tbs tomato paste
3 tsp dried oregano or 1 Tbs fresh chopped oregano or marjoram
3 Tbs dry sherry or red wine
1 tsp sugar
Salt and freshly ground black pepper to taste

Heat oil in a large frying pan and cook onion and garlic until soft but not brown.  Add mushrooms and continue to cook and stir for a few minutes until the mushrooms have softened and are starting to brown.  Add the mince and continue to cook and stir, breaking up any large bits, until the meat is browned all over.  Add tomatoes, a can of water (using the empty tomato can) and remaining ingredients.

Simmer the sauce, stirring every five minutes or so, for 30-40 minutes, adding more water whenever the sauce gets too thick.  You will probably use about 3 cans of water altogether.

Serve with cooked spaghetti or fettuccine, grated cheese (Parmesan or cheddar or a mixture) and a mixed salad.

Serves 4

Chocolate Bread and Butter Pudding

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Someone gave my daughter Catherine a Panettone for Christmas.  As they don’t like Panettone very much, she gave it to me.  I have to admit I’m not mad about the Italian answer to Christmas cake either, but my “war mentality” doesn’t allow me to throw good food away.  So I stuck it in the freezer.  Catherine laughed when she saw me do this and admitted she had inherited my “waste not want not” approach to food and if she hadn’t been travelling she would have frozen it too.

This weekend I used just over half the Panettone to make a delicious chocolate bread and butter pudding, adapted from a recipe by Delia Smith.  She uses ordinary white bread with the crusts cut off.  You could use bread, panettone, croissants, brioche – anything which needs using up – which is how this traditional British dessert was first invented – to use up stale bread.

9 slices of day old white bread – or the equivalent in panettone, brioche or croissants
150g dark chocolate (I used more like 175g to make it really chocolatey)
75g butter
425ml cream
4 Tbs dark rum (optional)
pinch ground cinnamon
4 Tbs caster sugar
3 large eggs, lightly beaten
To serve:
Icing sugar
Thick pouring cream

Butter a rectangular lasagne-type dish.  In a large bowl place chocolate, broken into squares, butter, cream, sugar, cinnamon and rum, if using.  Microwave until melted which will take a couple of minutes. Stop every 30 seconds or so to stir the mixture and stop as soon as it’s melted.  Delia does hers the traditional way over simmering water which is safer.  Using the microwave is quicker, but you need to keep an eye on it.  Whisk in the eggs with a hand whisk, until well-combined.

Pour about 2cm of the chocolate cream over the base of the dish, then arrange about half the panettone slices or bread slices, overlapping if necessary to cover the base of the dish.  Panettone slices are large so you need to cut them into about three and use them like a jigsaw puzzle.  Pour in half the remaining chocolate cream and push all over with the back of a fork so the panettone soaks it up.  Arrange the rest of the panettone or bread over the top, pour in the remaining chocolate cream, push with a fork so there are no dry bits left.  Cover the dish with plastic wrap, leave for a couple of hours at room temperature then refrigerate for 24-48 hours.

Remove cling film and bake at 180°C for 35 minutes or until the top is brown and crunchy and the bottom is cooked but still soft.  Remove from the oven, allow to stand for a few minutes then serve dusted with icing sugar.  Pass a jug of thick pouring cream separately.

Serves 6-8

Spicy Korean Beef in the Slow Cooker

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If you have a slow cooker and are time poor then this recipe, adapted from one by Nigella Lawson, is for you.

Nigella uses brown rice. I used pearl barley and added some toppings. We love pearl barley, which you can use as a substitute in most recipes which call for brown rice.

500g minced beef
1 can chopped tomatoes and 1 can water
1¼ cups pearl barley (or brown rice)
¼ cup Sriracha chilli sauce (or another chilli sauce/paste)
¼ cup soy sauce
1 packet 250g beansprouts
To serve: 
Sour Cream
Grated cheese (I used cheddar)
Chopped fresh coriander

Place minced beef, tomatoes, water, pearl barley or brown rice, chilli sauce and soy sauce in a slow cooker. Stir to combine, then cook on low for four hours, stirring a couple of times. When the pearl barley is tender it’s ready. Place beansprouts in a bowl. Cover with boiling water, stand for one minute then mix into the meat mixture. Allow to heat through for 15 minutes.

Serve as it is or topped with sour cream, grated cheese and coriander. Can be served in wraps or taco shells or on top of corn chips.

Additions: if liked, add a drained can of corn or a couple of cups of frozen peas about half an hour before serving. I also added a splosh of dry sherry. Why not?