web analytics
Gluten Free No Bake Brownies

Gluten Free No Bake Brownies

Base: 1 cup dried dates 1/2 cup of almonds 1 cup desiccated coconut 1/3 cup cocoa powder Pinch of sea salt 1 tsp vanilla extract 1 tbsp coconut oil Icing 1 cup cashews or almonds (use desiccated coconut for nut free) 3 tbsp cocoa powder 3 tbsp virgin coconut oil Pinch of salt 2 tbsp maple syrup or honey Method – base Place the almonds into a food processor and blitz until roughly grind Add the coconut, cocoa and sea salt and pulse to combine Drain the dates well then add to the processor along with the vanilla and coconut oil Blend for one minute until the mixture comes together Tip into a lined tray and press evenly. Chill in the freezer while making the icing Method – icing Place the nuts into the processor and blend until fine Add the cocoa, coconut oil and salt, and blend while drizzling in the maple syrup until a smooth-ish icing is created. Spoon onto the base and spread out evenly Chill for three hours to set Cut into squares and store in an airtight container in the fridge. Keep chilled at all...
Slow Cooker Honey Chili Pulled Beer Chicken Sliders

Slow Cooker Honey Chili Pulled Beer Chicken Sliders

Ingredients ¼ cup honey 2 tbs apple cider vinegar 2 tsp red chili sauce 1 tbs chili powder 1 tsp smoked paprika 1 tsp garlic powder 1 tsp onion powder ½ tsp salt 2 lbs chicken thighs (boneless, skinless) ¾ cup beer (porter, stout, brown ale, or wheat beer) 1 tbs cornstarch 12 slider buns   Instructions In a small bowl stir together the honey, vinegar, red chili sauce, chili powder, smoked paprika, garlic powder, onion powder and salt. Add the chicken to a slow cooker, pour the mixture over the chicken. Pour the beer into the slow cooker. Cook on low for 6 hours, or high for 3 hours. Remove the chicken, shread with two forks, set aside. Add the sauce and cornstarch to a pot over medium high heat, bring to a boil. Boil, stirring frequently until thickened, about 8 minutes. Add the chicken to the sauce, stir to coat (you can add to a slow cooker on a warm setting until ready to serve, if needed). Add to slider buns before serving.  ...
Argentinian Steak With 
Chimichurri & Salata

Argentinian Steak With 
Chimichurri & Salata

This quick and easy weeknight meal is packed full of flavour and offers the perfect amount of heat for those cooler Autumn nights. Serves 4 1 cup flat-leaf parsley, chopped 3-5 cloves garlic, crushed 1 green chilli, finely chopped 2 tbsp fresh oregano leaves 2 tbsp shallot, finely chopped ¾ cup olive oil 3 tbsp red wine vinegar 3 tbsp lemon juice 1.5kg rib eye or sirloin steak Salata 2 avocados 2 red chillis, sliced, seeds removed 1 cucumber, cut into chunks 4 tomatoes, sliced 2 bunches coriander leaves and stalks 4 hardboiled egg, whites only 2 tbsp snipped chives Preheat a barbecue grill plate or a large, heavy-based frying pan. To make chimichurri, place parsley, garlic, chilli, oregano, shallots, olive oil, red wine vinegar and lemon juice in a blender or food processor and pulse until well chopped, but not pureed. Season to taste and set aside. If necessary, cut meat into steaks. Thread meat onto skewers. Place skewers on the hot grill, and baste with the chimichurri. Cook until the meat reaches the desired degree of doneness. Leave to rest. Spoon chimichurri over steak skewers to serve. To make salata, toss together the ingredients and arrange on a serving plate. Garnish with 
plenty of coriander and snipped...
Cuban Black Bean and Kale Soup

Cuban Black Bean and Kale Soup

Serves 6   3 tbsp olive oil 1 onion, diced 3 cloves garlic, chopped 1 green capsicum, seeds removed, finely diced 1 tbsp ground cumin ½ tsp ground coriander  ½ tsp ground allspice 2 cups dried black beans, soaked overnight in cold water 2 bay leaves 2 litres low-sodium vegetable or chicken stock 10 stems kale, washed and roughly chopped 1 lime, juice only  ½ cup sour cream 1 avocado, finely diced ½ cup coriander leaves, chopped lime wedges, to serve   Heat oil in a large saucepan. Add onion, garlic and capsicum. Cook over a gentle heat until softened but not browned. Add spices, cook for 1 minute. Add drained black beans, bay leaves and stock. Bring to the boil, then turn down heat and simmer for 50 minutes. Remove bay leaves. Add kale and allow to cook for 10 minutes, until tender. Season with lime juice and freshly ground black pepper. Serve in bowls topped with sour cream, avocado, coriander and lime wedges. Super tip: Black beans are loaded with indigestible fibre and are high in phytonutrients and antioxidants. Dried beans need to be soaked overnight and then cooked for at least 30 minutes until they’re...
Seafood, Pumpkin & Chickpea Braise with Pearl Couscous

Seafood, Pumpkin & Chickpea Braise with Pearl Couscous

This hearty hot-pot is a sure fire way to heat up any cold winter night. Serves 4 ¾ cup pearl couscous ¼ tsp saffron threads 2 tbsp olive oil 1 large onion, chopped 2 cloves garlic, crushed 2 tsp ground coriander 1 tsp ground cumin ½ tsp harissa, or to taste 300g butternut pumpkin, peeled, chopped into 3cm pieces 1 litre vegetable or fish stock 400g chickpeas, rinsed, drained 700g firm white fish fillets, trimmed, cut into 4cm pieces 16 large green king prawns, peeled, deveined 60g baby spinach ¼ cup chopped parsley ¼ cup chopped coriander Cook couscous in boiling water, 5 minutes or until just tender. Drain, rinse under cold water, drain well. Set aside. Soak saffron in 1 tablespoon boiling water for 10 minutes. Meanwhile, heat oil in a large saucepan over medium heat. Cook onion, stirring, 5 minutes or until soft. Add garlic, coriander, cumin, harissa and pumpkin. Cook, stirring, 1 minute or until fragrant. Add stock and saffron liquid; bring to the boil. Simmer 6-8 minutes or until pumpkin is almost tender. Add chickpeas, couscous, fish and prawns. Simmer 4 minutes or until just cooked. Add spinach; simmer until wilted. Season. Sprinkle over parsley and coriander. Serve. +smart tips – Try using other seafood such as salmon, mussels or squid. – Learn how to make your own Harissa...
Duck with XO Sauce and Broccolini

Duck with XO Sauce and Broccolini

As days begin to cool, find warmth in the subtle spicy sauces of this stir fry meal. The duck is infused with rich Asian flavours and is deliciously tender when cooked. Serves 4 3 x 200g fresh duck breasts 1 bunch broccolini, trimmed and sliced into 3 lengths 250g snow peas, trimmed 4 green spring onions, cut into 4cm lengths 100g packet original fried noodles Sauce 1 tbsp peanut oil 4 anchovies, chopped 2 eschalots, finely chopped\ 3 cloves garlic, crushed 1/2 tsp dried chili flakes 1 tbsp brown sugar 2 tbsp oyster sauce 1 tbsp soy sauce Heat a large wok over a high heat. Add anchovies, eschalots, garlic and chili. Stir-fry for 1 minute. Add sugar and stir-fry for 30 seconds, or until caramelized. Stir in oyster and soy sauces. Gentle boil for 1 minute, or until thick and glossy. Remove from the heat. Transfer to a bowl. Clean wok. Heat same wok over a medium heat. Add duck, breasts, skin-side down. Cook for about 3 to 5 minutes or until skin is golden and crisp. Turn-over. Cook for a further 3 minutes. Remove to a plate. Rest, covered for 5 minutes. Slice thinly. Return wok to a high heat. Stir-fry duck in 2 batches, for 1 minute. Remove to a plate. Discard excess fat. Add broccolini, snow peas and spring onion. Stir-fry for 2 minutes. Return duck to wok. Add XO sauce. Stir fry until heated through. Serve stir-fry with crisp fried noodles. Smart Tip + You can swap the duck for king prawns. Adjust cooking time to...