Sweet and creamy with a hint of spiced rum.
You really can’t go wrong with cheesecake; it’s creamy, sweet and often has a subtle zest that lingers in your mouth after every spoonful. What if we told you that this baked lime cheesecake recipe was sugar and gluten free? It almost sounds too good to be true, however thanks to Carolyn Hartz’s new Sugar Free Baking book, set for release in October, it’s not.
Enjoy as a lemon variation by replacing the zest.
250g light fresh ricotta
220g light cream cheese
250g low fat natural yoghurt
90g Perfect Sweet xylitol
2 extra-large eggs
Zest of 1 lime (or lemon), finely grated
2 tsp pure vanilla extract
- Pre-heat oven to 160˚C/140˚C fan-forced. Line the base of a 20cm spring form pan with baking paper.
- Place all ingredients in a large bowl. Use an electric beater to beat at medium speed until smooth.
- Pour mixture into prepared pan and bake for 50 minutes or until set and a round bladed knife inserted in the centre comes out clean.
- Turn oven off and leave cheesecake to cool in oven with the door slightly ajar.
- Run a knife around the edge of cheesecake to loosen, remove the side of the pan and refrigerate cheesecake to chill until cold, preferably overnight.
Tip: Leaving the cheesecake to cool in the oven helps prevent the surface from cracking.
Kale, being the most nutrient dense food on the planet, is the go-to base for any salad this season. So if you’re looking to serve up something fresh and wholesome, give this spiced beef, pumpkin and kale salad a whirl! Not only is it super simple to make, it contains lots of protein and nutrients to keep you feeling nourished and full.
2 x 200g round steaks (about 2cm thick)
1⁄4 small Japanese pumpkin, peeled and cut into wedges
1 small broccoli, thickly sliced (keep the pieces large as it makes it easier to handle)
1⁄2 tsp each cracked black pepper, chilli flakes and ground coriander
2 cups coarsely torn kale (about 1⁄2 bunch)
1 golden shallot, thinly sliced
2 tbsp extra-virgin olive oil
Juice of 1 lemon
3⁄4 cup coarsely torn flat-leaf parsley
2 tbsp roasted pepitas
4 tbsp natural yoghurt
1 1⁄4 tbsp each tahini, lemon juice and olive oil
- Preheat oven to 200°C. Drizzle pumpkin with 1 tbsp olive oil, season to taste with salt and freshly ground pepper and roast on a baking paper-lined oven tray, turning occasionally for about 25 minutes until browned on the edges and tender.
- Preheat a char-grill to high. Combine about 1 tbsp olive oil with pepper, chilli flakes and a pinch of salt, brush over steaks and set aside at room temperature while you cook the broccoli.
- Drizzle broccoli slices with 1 tbsp olive oil and char-grill, turning occasionally for about 8 minutes until just tender and charred a bit on the edges, then when cool enough to handle, coarsely chop and set aside.
- Wipe char-grill clean then cook steaks, turning once, until browned and cooked to your liking (5-6 minutes for medium-rare, 7-8 minutes for medium), transfer to a plate, cover loosely with foil and set aside to rest for 5 minutes, then thickly slice.
- Mix the yoghurt-tahini sauce ingredients in a bowl to combine and season to taste with salt and pepper.
- While the meat rests, combine the kale, shallot, extra-virgin olive oil, lemon juice and garlic in a large bowl, season to taste with salt and pepper and mix well with your hands until the kale starts to soften (2-3 minutes).
- Toss through the beef, chopped broccoli, parsley, barley and pepitas. Spread a little tahini dressing on serving plates, pile the salad on top and serve.
Recipe courtesy of BeefandLamb.com.au
A decadent vanilla layer cake that contains no sugar and no gluten – you must be dreaming, right? No, this is real life, thanks to Carolyn Hartz’s Sugar Free Baking book, set for release in October.
“We all know that we should decrease our sugar intake, but the assumption is that if you give up sugar, you are giving up desserts and treats – this is just not the case!” says Carolyn.
Free of white sugar and hidden sugars such as agave and rice malt syrup, this recipe is the ultimate sweet-treat in which you can certainly have your cake and eat it, too!
150g unsalted butter, softened, plus extra to grease
100g Perfect Sweet xylitol
3 extra-large eggs
200g almond meal
1 tsp gluten free baking powder
Pinch of salt
180 ml milk, lukewarm
1 tsp pure vanilla extract
500ml whipping cream
400g fresh berries of your choice
200g Perfect Sweet Berry Jam
75g Dark bitter chocolate, melted (optional)
Rose petals or edible flowers to decorate (optional)
- Preheat oven to 150˚C/130˚C fan-forced. Grease a 24cm round cake pan with butter and line with baking paper.
- Use an electric beater to beat the butter and xylitol in a medium bowl until pale and fluffy. Add the eggs, one at a time and beat well.
- Mix the almond meal, arrowroot, gluten free baking powder and salt together in a separate bowl. Add to the egg mixture and combine on low speed. Add the lukewarm milk and vanilla and stir until combined.
- Pour mixture into prepared cake pan and bake for 25 minutes or until a skewer inserted in the centre comes out clean.
- Cool in pan for 10-15 minutes then turn onto a wire rack to cool completely.
- Repeat this recipe twice for the remaining layers.
- To assemble, whip the cream in a medium bowl until soft peaks form.
- Set aside 1 cup of the whipped cream and 150g of the fresh berries to decorate the top layer.
- To assemble, place the first cake layer on a serving plate and spread over half the jam, then half the remaining cream and top with half the remaining berries. Gently place the second cake layer on top and repeat. Place the third cake layer on top and finish with the reserved whipped cream and berries. If using, drizzle with melted chocolate and serve.
Tip: It is best to have the milk lukewarm as it gives the cake a better texture. It’s also recommended that you use strawberries when making your jam for use in this recipe.
Guillaume Brahimi has just released a new collection of scrumptious Spring recipes and we were lucky enough to get our hands on a few! So, to celebrate the return of the warmer weather, why not try Brahimi’s roasted rack of lamb with baby vegetables recipe? Featuring fresh, seasonal produce, it’s going to be the perfect go-to dish to entertain friends with this season.
2 x 8 cutlet lamb rack
1/2 bunch orange carrots
1/2 bunch yellow carrots
1 bunch spring onions
50 gm podded peas (blanched)
1 bunch baby leeks
100 gm shemiji mushrooms
50 gm shallots (finely diced)
100 ml chicken stock
½ bun tarragon
160 ml lamb jus
- Pre heat oven to 180 degrees.
- Peel the carrots, trim spring onions and baby leeks. Place Tefal reserve pot roast on heat and add olive oil and diced shallots, sweat for 5 minutes avoiding any colour. When almost soft, add baby carrots and allow to colour. Add spring onions and leeks, and chicken stock, then place on lid and allow to cook for 10 minutes or until vegetables are almost cooked through.
- Whilst the vegetables are cooking place a fry pan on high heat and add olive oil. Season lamb before adding to the fry pan fat side down to seal. Turn to colour all sides until golden brown.
- Place the fry pan in the oven for 10 minutes or until lamb is medium rare. Remove from oven and allow to rest for 8 minutes.
- Once the vegetables are almost soft, add shemiji mushrooms and cook for a further 2 minutes, then add blanched peas. Lastly, add the tarragon and mix.
- Slice the lamb into 4 pieces from each rack. Place vegetables on the plate and place lamb over the top. Finish with lamb jus.
Recipe courtesy of Tefal
There’s nothing more satisfying and stress-free than waking up to a delicious, pre-made breakfast – and this apple pie overnight oats recipe by Fig & Cherry provides just that! With only a few minutes prep the night before, you can rest easy knowing that a wholesome breakfast (that tastes just like apple pie!) awaits you in the morning. Double or triple the recipe to last you an extra few days.
1 small red apple
1 tsp raw sugar (or maple syrup for sugar free)
1/2 tsp ground cinnamon + extra for garnish
1/4 teaspoon mixed spice
1/2 teaspoon pure vanilla extract
1/3 cup rolled oats
2 tbsp chia seeds
2 tbsp plain yoghurt (or coconut yoghurt for dairy free)
3/4 cup Vitasoy Soy Milky Lite
- Grate the apple, no need to peel it.
- Place the grated apple into a jar or small bowl and add the sugar, spices and vanilla, then stir well.
- Leave for 5 mins to allow flavours to infuse.
- Add the oats, chia seeds, yoghurt and Vitasoy Soy Milky to the jar.
- Stir until well combined, the chia seeds will start to absorb into the liquid and should no longer sit dry on the surface.
- Cover and place in the fridge overnight.
Tip: Sprinkle with extra cinnamon to serve.
Now that we’re in the midst of spring, it’s time to celebrate with a summer storm cocktail! Similiar to a dark and stormy, this yummy concoction is flavoured with ginger beer and lime, however fresh ginger is also added to the mix to take it up a notch.
30ml Substation No. 41 rum
4 fresh lime wedges
2 fresh ginger slices
30ml ginger beer
- Muddle lime and ginger together in a boston glass.
- Add rum and ice.
- Shake all ingredients in a Boston shaker.
- Pour straight into a rock glass and top up with ginger beer.
- Garnish with a spring of mint.
Feature image via Bmag
Invite some friends and family over just as an excuse to try these three delicious desserts that don’t require any baking whatsoever. Treat your guests to a mouth-watering cheesecake, mousse or raw cake which are all made from scratch, and simply require some spare time, and a lot of room in the kitchen (and the refrigerator!).
This recipe for a no-bake Nutella cheesecake is so rich and creamy, that you probably won’t have any leftovers, which isn’t exactly a bad thing, is it? Get started on this recipe the day before your special event, since it requires a night of refrigeration to gain it’s texture.
250g digestive biscuits
75g soft unsalted butter
400g jar Nutella (the smallest size available) at room temperature
100g chopped and roasted hazelnuts
500g cream cheese (feel free to choose a light option)
60g icing sugar (sifted)
- Break the digestive biscuits into large pieces, then add into a food processor. Add the butter and a tablespoon of Nutella to create the base, then mix until it combines. Measure up 3 tablespoons of the roasted hazelnuts and mix until it’s sandy and damp.
- Spray a 23cm round springform pan and then line it in baking paper. Tip the mixture into the bottom of the pan, and press the base in evenly with your hands or the back of a spoon. Place in the fridge to chill.
- Combine the cream cheese and icing sugar into a large bowl and use an electric mixer until smooth. Then add the remaining jar of Nutella, and mix well until completely combined.
- Take the springform pan out of the fridge, and tip in the Nutella mixture on top of the base. Make sure to take time and smooth it over evenly, then scatter the remaining hazelnut pieces over the mixture. For some added flavour and texture, chop up Ferrero Rocher and sprinkle over the hazelnuts. Then cover the tin and place in the fridge to set overnight.
- By the next morning, the mixture will be set and ready to eat. Yum!
If you have some unexpected guests arriving and don’t have time to leave the mixture in the fridge overnight, try this no-bake recipe to achieve creamy chocolate mousse.
150g mini marshmallows
50g soft butter
250g dark chocolate (minimum 70% cocoa)
60ml hot water (from the kettle)
284ml double cream
1 teaspoon vanilla extract
- Add the marshmallows, butter, chocolate and water into a saucepan. Make sure the saucepan is deep enough to hold all these ingredients beforehand.
- Put the saucepan over gentle heat to melt the mixture and make sure to stir it every few minutes so it doesn’t stick. Then remove from the heat.
- Whip the cream with the vanilla extract until the mixture is thick, then add into the chocolate mixture which is cooling. Mix with a wooden spoon until it is cohesive and smooth.
- Place into glasses or small bowls and eat straight away, or put them into the fridge if you would like them to chill.
Raw Chocolate Cake
A delicious treat if you’re hosting a dinner party with guests who have a real sweet tooth.
150g dried figs
2.5 tablespoons raw honey
35g raw cacao powder
1.5 tablespoons vanilla extract
60g cacao butter
2.5 tablespoons raw cacao powder
1.5 tablespoons honey
200ml coconut oil
100g raw cacao powder
2 teaspoons raw dark agave nectar
- Line a 23cm springform pan with baking paper, or alternatively spray the bottom and sides with canola or cooking spray.
- For the base, shave the cacao butter finely, then place into a bowl of hot water and allow it to melt. Place the hazelnuts into a food processor and then combine with the melted cacao butter, cacao powder and honey. Then press into the bottom of the springform pan.
- Place the pecans into the food processor and remove only until they are very finely chopped. Then add the remaining ingredients and don’t stop until they make a cohesive mixture. Add this into the pan, then place into the fridge to chill for 3 hours.
- Now for the icing, combine the coconut oil, raw cacao powder and the dark agave nectar and chill for 20 minutes. This will allow the icing to set perfectly.
- Remove the cake from the pan, spread the icing and dusk with confectionary sugar or hazelnuts for added texture and taste.
Recipes via Nigella and Taste; Image via Buzzfeed
By Felicia Sapountzis
They say that Saturdays are for sleeping in and Sundays are for seizing the day, so start your morning right with this wild berry fruit salad from top food blogger, Veggieful. It’s simple and tasty, not to mention healthy, and is a great way to embrace all that fruity freshness that spring has to offer.
Fruit Salad (3 cups berries)
1 tbsp lemon juice
1/2 tbsp finely chopped mint leaves (and more to garnish)
Blueberry Yoghurt (makes about 1 cup)
150 silken firm tofu, drained
1 tbsp white sugar
• 2 tbsp lemon juice
• 1/2 tbsp Vitasoy Soy Milky Lite
60g blueberries (and more to garnish)
Oat Coconut Crumble
1⁄4 cup rolled oats
1⁄4 cup shredded coconut
2 tbsp maple syrup
1. Preheat oven to 200 degrees Celsius and line a tray with baking paper.
2. To make the oat and coconut crumble: Add all crumble ingredients to a bowl. Stir until combined.
3. Spoon out the crumble mixture onto the tray in a single layer. Bake for 10 minutes until browned.
4. Pull out of the oven and allow to sit for 5 minutes until dried and crumbly. Set aside.
5. To make blueberry yoghurt: Process all ingredients, including Vitasoy Soy Milky Lite until creamy and smooth. Set aside.
6. For the fruit salad, add all berries to a bowl with the lemon juice and mint leaves. Carefully toss to combine. Set aside.
7. Divide the berry fruit salad between four glasses or bowls, top with 1⁄4 cup blueberry yoghurt and 2 tablespoons of the oat coconut crumble.
8. Serve immediately and garnish with extra blueberries and mint leaves.
Tip: You can use agave syrup as a sweetener instead of white sugar if you prefer.
With those long awaited balmy nights on their way, get ready for the heat by honing your cocktail skills with this delicious rum punch recipe. Sweetened with summer fruits and offset by lime and bitters, this cocktail makes for one perfectly balanced beverage.
30ml Substation No.41 rum
10ml sugar syrup
10ml lime juice
10ml orange juice
3 fresh orange pieces
3 fresh pineapple pieces
1 dash of bitter (optional)
- Muddle pineapple and orange pieces in a Boston glass.
- Add orange juice, pineapple juice, lime juice, sugar syrup, bitters, rum and ice.
- Shake all ingredients in a Boston shaker.
- Pour into a rock glass and garnish with orange slice.
Image via Brisbanethreads.com
Just because the warmer weather is setting in, doesn’t mean that you can’t enjoy a hearty vegetable hot pot. Created by 2014 Masterchef finalist Jamie Fleming, this recipe incorporates an Irish component of mashed potatoes, herbs and butter to deliver a full flavoured and authentic taste.
2 tbsp olive oil
650g pork neck
100g plain flour
150g speck, diced
2 small red onions, peeled and chopped
2 cloves garlic, finely diced
2 carrots, peeled and chopped
1 large parsnip, peeled, cored and chopped
550ml Ocean Spray cranberry juice
500ml chicken stock
400gm whole tinned tomatoes
8 sage leaves
½ bunch of thyme
1 tsp dried mixed herbs
salt and pepper, to season
2 tbsp apple cider vinegar
600g Desiree potatoes, peeled and chopped
¼ bunch of parsley, chopped
¼ bunch shallots, chopped
Salt and pepper, to season
- Preheat oven to 150°C.
- Lightly flour and brown pork in a casserole dish on a stove top with the olive oil and speck. Remove and set aside.
- Add more oil to the pot and sweat garlic and onion. Add carrots and parsnip. Fry until cooked through.
- Add pork back to pot and allow to summer for 5 minutes, stirring as needed.
- Deglaze pan with Ocean Spray cranberry juice. Add chicken stock, tomatoes, sage, thyme and mixed herbs.
- Once liquid is at a light simmer, transfer to oven with lid on for 90 minutes or until meat is tender and pulls apart easily.
- Place pot back on cook-top and allow to simmer. Add butter and vinegar to stew and reduce as desired.
- For champ, boil potatoes in salted water until soft and cooked through.
- Strain boiled potatoes and pass through a ricer to create mash.
- In a pan on low heat, beat milk and butter with a wooden spoon. Add mixture to potatoes and mix through. Season to taste and add shallots and parsley.
- Serve champ topped with stew.
Friday afternoon drinks are a delight with this DIY orange mojito recipe! Just in time for spring, this rum, mint and orange cocktail is a refreshing way to say hello to the weekend – it also photographs a treat on Instagram. Don’t forget to add some extra mint!
60ml Substation No. 41 rum
4 lime chunks
3 orange wedges
10ml sugar syrup
4-6 mint pieces
Cracked pepper (optional)
- Muddle lime, orange and mint together in a Boston glass.
- Add sugar syrup, rum and ice.
- Skake all ingredients in a Boston shaker.
- Pour in a tall cocktail glass and garnish with mint and cracked pepper (optional).
Spring is the season for entertaining, so why not create this Mexican rice salad for your friends and family this weekend? If you’re not a fan of the heat, this particular dish contains an even balance of spice and flavour, and also incorporates some lush, fresh ingredients including pineapple, capsicum and cherry tomatoes.
3 cups cooked basmati rice, chilled
2 corn cobs
1 punnet cherry tomatoes, quartered
400g fresh pineapple, diced
½ red capsicum, diced
½ green capsicum, diced
½ yellow capsicum, diced
½ red onion, finely diced
2 sticks celery, diced
¼ cup coriander, roughly chopped
Cholula Hot Sauce and lime dressing
2 tbsp Cholula Original Hot Sauce
1 large lime, juiced
1 tbsp castor sugar
1 tbsp olive oil
¼ tsp salt
¼ tsp pepper
- Preheat a grill pan over a high heat and rub a little olive oil over the corn cobs.
- Place the cobs onto the grill pan and cook each side for around 5 minutes until the corn is charred and slightly blackened in places. Remove from the pan to cool.
- Cut the kernels off the cooled cob of corn by placing the corn cob on an angle and carefully cutting from the top. Add the corn kernels to a large salad bowl.
- Into the same salad bowl add the basmati rice, pineapple, cherry tomatoes, capsicums, red onion, celery and chopped coriander. Toss all of the ingredients together to combine.
- In a small jar place the Cholula Original Hot Sauce, lime juice, castor sugar, olive oil, salt and pepper and place the lid on. Gently shake the dressing ingredients together to combine and dissolve the sugar.
- Drizzle the dressing over the rice salad and gently toss to coat all of the ingredients in the dressing.
- Garnish with a sprig of coriander.
In the midst of winter there’s nothing more satisfying than a hearty hotpot and this lamb, chickpea and pumpkin stew recipe ticks all the boxes: warming, healthy, convenient and delicious! What’s more it can be frozen and reheated for meals down the track.
300 g diced lamb leg
2 tbsp olive oil
200 g pumpkin, diced (Japanese or butternut are both good)
2 celery stalks, diced
1 onion, diced
1 red capsicum, diced
2 cloves garlic, finely chopped
1 1⁄2 tsp ground ginger
1 1⁄2 tsp ground cumin
1 1⁄2 tsp smoked paprika
1 cinnamon quill
1 litre vegetable stock
2 400g canned chickpeas, drained and rinsed
400 g canned cherry tomatoes or chopped tomatoes
Coarsely chopped flat-leaf parsley and coriander
Thick natural yoghurt
Juice of 1 lemon
Extra lemon wedges to serve
- Heat a little olive oil in a large saucepan over medium-high heat, add vegetables and sauté for about 3 minutes until starting to soften, stir in spices until fragrant, then add stock and chickpeas and bring to the boil.
- Reduce heat to medium, season to taste with salt and freshly ground pepper and simmer for about 10 minutes until well-flavoured and vegetables are tender.
- Meanwhile, heat 11⁄2 tbsp of olive oil in a frying pan over medium-high heat, brown lamb well all over, add to soup and simmer to warm through.
- Stir through a handful of parsley, squeeze in lemon juice to taste and check seasoning.
- Serve hot with thick natural yoghurt and scattered with extra smoked paprika.
Recipe courtesy of BeefandLamb.com.au
Sundays are for treating yourself – and what better way to do it than with this homemade, delicious and decadent Belgian waffles recipe!
Provided by head chef Ronny Ghantous over at Belgian Beef Cafe Heritage, this dish is a lot easier to whip-up than you might think. So you see, now you’ve got no excuse not to make your loved one breakfast in bed, or better yet – have them make it for you!
Good quality waffles
Vanilla Bean ice cream
1 can sweetened condensed milk
125g brown sugar
2 ripe bananas
200g unsalted butter
100g 70% Dark Chocolate
- For the Banoffe sauce, add condensed milk, brown sugar, bananas and butter in a pot and cook gently until the bananas start to disintegrate.
- Blend until smooth and set aside.
- For the chocolate ganache, heat the cream until warm. Add the chocolate and stir through until glossy and thick.
- For the waffles, bake on baking paper in a 200°C oven until golden.
- Once cooked, place the waffle in the centre of a plate and spoon on the ice cream.
- Gently spoon over a generous amount of Banoffe sauce and some chocolate ganache.
- Garnish with sprigs of mint.
It wouldn’t be a TGIF without a cocktail! This whiskey and chartreuse concoction (aka The Farmer’s Son) was created by Toby Marshall over at popular Sydney bar, Palmer & Co. Calling upon his Grandfather’s heritage for inspiration, the drink uses “ingredients from different European countries” to deliver a smooth and zesty taste.
45mL Glenfiddich 12 Year Old
15mL Cynar Liqueur
10mL Yellow Chartreuse
2 dashes of Fernet-Branca liqueur
- Add all ingredients to mixing glass.
- Stir with ice.
- Single strain into cocktail glass.
- Garnish with lemon zest.
If you’re a fan of My Kitchen Rules, then you’ll remember the hilarious duo – and grand-finalists – that was Jac and Shaz. Teaming up with SHESAID, the two chefs are sharing one of their healthier, but equally as tasty, beef recipes.
Accompanied by chargrilled vegetables, this Brazilian-style beef rump dish is super quick and easy to whip up mid-week and will tantalise any taste buds.
600g thinly sliced beef rump strips, fat trimmed
4 cloves garlic
2 tsp of sea salt flakes
4 tbsp of extra virgin olive oil
2 small zucchini, sliced thinly lengthways
1 red capsicum, quartered, seeds and stem removed
200g button mushrooms
12 sprigs thyme, plus 1 tbsp of leaves
1. Place the beef on a plate and allow the meat to reach room temperature while you prepare the garlic paste. Place garlic and salt in a mortar and pestle and grind to a fine paste, add oil and stir to combine. Spread beef with a little garlic paste on both sides.
2. Preheat a char grill over high heat and cook beef for 4-5 minutes per side, depending on thickness, for medium-medium rare. Allow to rest, slice to serve.
3. Place vegetables in a large bowl with remaining garlic paste, thyme sprigs and leaves. Cook vegetables on the same grill while the beef is resting, turning regularly until golden with some grill marks.
4. Serve sliced beef with char grilled vegetables and extra sprigs of thyme.
Recipe courtesy of betteronbeef.com.au
A healthy caprese salad is a staple for any summer get-together. The dish itself requires just 5 ingredients and is easy enough for beginners (with no troubles in the kitchen!).
3 cups cherry tomatoes
1 cup bocconcini
Fresh basil leaves
Salt and pepper
- Slice the cherry tomatoes and bocconcini in half and place in a large bowl.
- Add the basil, balsamic vinegar, then season with salt and pepper.
Image via The Healthy Foodie
Spring has nearly sprung! So to celebrate, we’re sharing this amazing homemade tabouleh with pistachio recipe from The Detox Bible. Created by Lily Simspon and Rob Hanson, the Arab dish is traditionally made with bulgar wheat, however the duo have replaced it with buckwheat to make a healthier, wheat-free version.
“This dish is fresh and delicious, perfect on its own with some good gluten-free bread or served as a side with meat or fish,” said the authors. “It’s also a great party dish, served with hummus, wrapped in lettuce leaves.”
100g buckwheat grain
2 handfuls of fresh parsley
A handful of fresh mint
300g ripe vine tomatoes, seeded and very finely chopped
1/2 red onion, finely chopped
Juice of 1 lemon
1 tbsp olive oil
1 tsp salt
A pinch of black pepper
A handful of home-shelled pistachios, coarsely crushed
- Put the buckwheat in a saucepan and cover with twice its volume of water. Bring to the boil, then cook for 5 minutes until soft. Drain in a sieve and rinse under cold water to cool, then leave to drain thoroughly.
- Pull the parsley and mint leaves from their stems and finely chop (keep a few mint leaves for garnish, if you like).
- Tip the buckwheat into a large mixing bowl and add the tomatoes, onion, parsley, mint, lemon juice, oil, salt and pepper. Mix well.
- Garnish with the pistachios and mint leaves, and serve.
Not only is falafel a great dish for those light summer nights, but it’s also really quick and easy to make from scratch. Enjoy with a side of salad or in pita bread with red onion and lettuce if you’re on-the-go.
1 cup chickpeas (cooked)
1 onion, coarsely chopped
2 large cloves of garlic, smashed
1.5 tsp ground cumin
1.5 tsp ground coriander
3/4 tsp cayenne pepper
½ bunch coriander stalks
1 lemon (juiced)
1-2 tbsp plain flour
- Drain the cooked chickpeas in a colander until there is no excess water left in the chickpeas.
- Put chickpeas into the food processor along with onion, garlic, coriander stalks, lemon juice and spices.
- Blitz until combined without using any water, scraping down the sides of the processor if needed. The mixture will not be smooth, but it should not have large chunks.
- Scrape out the mixture into a clean bowl and chill in the refrigerator for 30 minutes.
- Remove the chickpea mixture from the refrigerator. Add enough oil to a large saute pan so it reaches 1/2-inch up the sides and heat it over medium-high heat
- Meanwhile, drop spoonfuls of the chickpea mixture onto a plate with 1/4 cup flour. Roll into balls on the floured plate and press gently into patties of about about 1.5cm thickness.
- Shallow fry in hot pan for 5 minutes on each side or until golden on crisp on both sides and drain on absorbent papers.
- Serve with pita bread, Greek yoghurt, fresh vegetables, and sliced tomato.
Image via A Beautiful Mess
Indulge yourself after a long, hard week with this creative and warming whisky, wine and egg yolk cocktail recipe by Dominique Cacioli from Melbourne’s, The Noble Experiment.
Drawing inspiration for the cocktail from her father, Dominique said: “I based Early Bird on a traditional hot toddy and an old Italian favourite, Zabaglione (Marsala, egg yolks and sugar), bringing together one tradition with another to create a drink he loves.”
60mL Glenfiddich 14 Year Old Rich Oak
30mL hot water
15mL fresh lemon juice
2 egg yolks
1 cup sugar
1/3 cup Marsala wine
1/3 cup cold water
- Add egg yolk, sugar, cold water and Marsala into a bowl and whisk lightly.
- Warm mixture by putting the bowl over a saucepan of hot water. Keep whisking the mixture until it turns into a light custard. Pour the hot mixture into an iSi thermo cream gun. Charge once and shake well.
- Add all other ingredients to a small whisky sipper and stir until mixed.
- Take the iSi thermo cream gun and add approx 45mL of the hot foam on top of the drink.
Get festive with this homemade Mexican chicken quesadilla recipe! Made from the freshest of ingredients and brought together with the flavours and subtle heat of the Cholula hot sauce, this dish is a tasty addition to any dinner party.
2 x chicken breasts (approx. 700g)
1 tbsp Cholula Original Hot Sauce
2 tbsp tomato paste
Juice of ½ a lime
2 cloves garlic, minced
1 tbsp roughly chopped, fresh coriander
¼ tsp salt and pepper
½ tsp ground cumin
8 medium tortillas
1 avocado, roughly mashed
2 tomatoes finely sliced
½ cup sour cream
2 cups grated cheese
Charred Lime and Mango Salsa
2 ripe mangoes, skin removed and flesh cut into 1cm cube
¼ red onion, finely diced
1 medium red capsicum, finely diced
¼ cup fresh mint, finely chopped
2 tbsp olive oil
2 limes, halved
- Finely slice the chicken breasts into ½ cm thick slices.
- Into a bowl add the Cholula Original Hot Sauce, tomato paste, lime juice, garlic, fresh coriander, salt and pepper and cumin. Gently mix the marinade together to combine and then add the sliced chicken. Coat the chicken completely in the marinade. Place the bowl into the fridge to marinate for about an hour.
- Meanwhile in a small salad bowl add the cubed mango flesh, red onion, capsicum, mint and olive oil. Gently mix together to combine. Place into the fridge until ready to serve.
- Place a fry pan over a medium heat and add a tablespoon of olive oil to heat in the pan. Place the lime halves into the pan and cook until charred and caramelised. Remove and set aside to cool.
- Add another tablespoon of olive oil to the pan and add half of the marinated chicken pieces. Cook for 3-4 minutes until brown and slightly crispy and turn to cook the other side for a further 2-3 minutes. Transfer the cooked chicken to a bowl and cook the remaining chicken pieces.
- Heat a toasted sandwich maker or press. On one of the tortillas spread a tablespoon of avocado and sour cream, a few pieces of tomato, chicken slices, and a sprinkle of grated cheese. Place another tortilla on top and carefully transfer to the sandwich maker and press the lid down. Cook for 2-3 minutes until the tortilla is golden brown and the cheese is starting to melt out from the sides.
- Alternatively you can cook the quesadillas in a non-stick fry pan, flipping the tortilla to brown each side.
- Remove the quesadillas and place onto a cutting board. Cut into in half and then in quarters. Serve immediately with the Charred Lime halves and Mango Salsa.
Switching to a gluten-free diet isn’t as hard as it seems when healthy snacks (and a vivid imagination) are always on the agenda. Try some of our wholesome ideas below which are low on calories, and ideal for a busy summers day. Simply pack them in your tote, and enjoy whilst you’re on-the-go!
No bake energy balls
A simple and healthy snack for morning and afternoon tea. The recipe only uses seven ingredients, and takes just 5 minutes to prepare. Roll them up, and store in the fridge until they harden.
Baked kale chips
Enjoy a handful of baked kale chips and drizzle them with fresh lemon and lime juice for an extra kick.
These delicious blueberry bars provide a kick of natural sugars which are perfect if your energy levels begin to slump around 3pm.
Just like a pizza, only healthier! These delicious treats are gluten and grain-free, plus they taste amazing. Made with just zucchini, spaghetti sauce and shredded mozzarella cheese.
Baked sweet potato fries
If you have a little extra time on your hands, bake (or grill) these healthy fries for lunch or dinner.
Cocoa and banana smoothie
Blend 1 tablespoon of cocoa, almond milk and 2 bananas to create this filling smoothie if you just don’t have time for a sit-down breakfast.
Images via Gimme Some Oven, Petite Allergy Treats, Sweet CS Designs, Sally’s Baking Addiction, A Spicy Perspective, Natural Chow
With the cold weather nearly behind us, it’s time to make the most of those warming winter dishes before it’s too late. This full flavoured beef and mushroom noodle soup recipe is the perfect cook-up to do just that. Enjoy with a splash of extra soy sauce and top with bean sprouts for the ultimate pho experience!
250 g very thinly sliced beef rump (make sure it is sliced across the grain)
8 dried shitake mushrooms
6 cups beef stock
1⁄4 cup light soy sauce
4 spring onions, coarsely chopped, plus extra thinly sliced to serve
5cm piece ginger, peeled and coarsely chopped, plus extra finely grated to serve
1 head of garlic, halved
4 small bok choy, quartered
2 tbsp mirin*
300 g dried udon noodles
Sesame seeds and a drizzle of sesame oil, to serve
- Place dried mushrooms in a bowl, pour over boiling water to cover and set aside to soften while you make the soup base.
- Bring stock, soy sauce, spring onion, ginger and garlic to the simmer in a large saucepan over medium heat and cook for about 10 minutes to develop the flavours. Strain (discard solids) and return soup to pan.
- Drain mushrooms, slice off the tough stems and discard, then thickly slice the mushroom cap and add to soup (you can add a splash of the soaking water too if you like for extra flavour). Bring back to the simmer, add bok choy and simmer for about 2 minutes until just tender, stir in mirin and season to taste.
- Meanwhile, cook noodles according to packet directions, drain and divide among bowls, then pile beef on top. Ladle over soup and serve hot, scattered with sliced spring onion and sesame seeds, a drizzle of sesame oil and with extra ginger and soy sauce to add to taste.
Looking for a healthy dinner the family is going to enjoy on a short time frame? A quick stir fry is the best option since it’s made with wholesome vegetables, healthy salmon and takes just 10 minutes create.
3 tablespoons vegetable oil
2 cloves garlic, chopped
1 cup baby carrots
1 cup asparagus, sliced
2 cups salmon fillet
1 red pepper, diced
1 green pepper, diced
2 tablespoons rice wine
1 tablespoon soy sauce
- Heat the oil over a large wok, and fry the garlic until it begins to brown.
- Add the vegetables and cook for 2 minutes. Then add the salmon (feel free to cube or slice it into thin pieces so it can cook faster). Keep cooking for another 2 minutes until it begins to crisp.
- Combine the rice wine and soy sauce, and stir every few seconds. Cook for another 5 minutes, then serve immediately.
Image via iFoodReal