Carys Dawson: Oatmeal Chocolate Chip Muffins

INGREDIENTS

• 1 1/2 cups oats
• 2 cups SR flour
• 2/3 cup sugar
• 2/3 cup cocoa
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 2 eggs, beaten
• 1 1/2 cups milk
• 1/2 cup butter
• 1 cup of dark chocolate chips

METHOD
- Combine the oats, flour, sugar, baking powder, and salt. In a separate bowl, mix the eggs, milk, and oil.
- Stir the egg mixture into the flour mixture until moistened. Mix the chocolate chips in.
- Bake at 200 degrees for 10 minutes, (mini size).
Makes approx. 48 mini muffins. 

Killer Recipe: Peach Melba Slice

I love this recipe because it is so fresh and versatile, the mix is a good base for all types of fresh fruit, I look forward to experimenting with apple, rhubarb and pear as the seasons change. Plus - no creaming of butter and sugar, a real winner!

INGREDIENTS

• 250g pack unsalted butter
• 1.5 cups golden (or raw) caster sugar
• 1 tsp vanilla extract
• 3 large eggs
• 1 2/3 cups self-raising flour
• 1/2 cup ground almonds
• 2 just-ripe peaches, stoned, halved, then each half cut into 16 slices (just do the best you can!)
• 120g punnet raspberries
• handful flaked almonds
• 1 tbsp icing sugar, to finish

METHOD

1. Heat oven to 180C.
2. Line a lamington tin or similar with baking paper, about 20 x 30cm (if you scrunch up the baking paper before fitting it to the pan it will fit nicely without jumping out).
3. Gently melt the butter in a large saucepan, cool for 5 mins, add the sugar, vanilla and eggs, then beat until smooth with a wooden spoon. Stir in the flour, almonds and ¼ tsp salt.
4. Tip the mix into the tin, then lay the peach slices evenly on top – that way each square of slice will have a bite of fruit. 
5. Scatter the raspberries and almonds over, then bake for 1 hr (approx, I actually find 35min is enough in my current oven, so keep watch). Test with a skewer: the middle should have just a tiny hint of squidginess, which will firm up once the slice cools. 
6. Cool in the tin for 20 mins, sprinkle with icing sugar, then cut into squares.

Adapted from: http://www.bbcgoodfood.com/recipes/11266/peach-melba-squares

Killer Recipe: Peanut and chocolate biscuits

My favourite! Had better park this recipe right here, it's been sitting loose in a folder for years! I like this recipe because the biscuits taste just as good the next day, and day after that too (though I warn you, they wont last long!)


INGREDIENTS

150g (just under a cup) brown sugar
100g butter,softened

1 egg

1/2 tsp vanilla

300g crunchy peanut butter (I just use a whole jar of Kraft crunchy)

1/2 tsp salt

1/2 tsp bicarb soda

225g plain flour

200g dark chocolate chips (I just pour in the whole pack, about 250g)

METHOD

- Preheat the oven to 180 degrees Celcius.
- Beat the sugar and butter until smooth, then beat in the egg and vanilla.
- Beat in the peanut butter, then fold in the salt, bicarb and flour.
- Mix until combined, then fold in the choc chips.
- Roll mixture into small balls and lay on trays lined with non-stick baking paper.
- Press down with a fork to about 1cm thick and bake for 10 minutes.

Source: Matthew Evans, torn from Good Weekend, Nov 13, 2010
 

Killer Recipe: Apricot, Cranberry and Pistachio Muesli Slice

Nobody told me about post-pregnancy cravings, or the ravenous breast-feeding hunger! This has meant some pretty substantial 4pm eating moments and has led me to think that I must at least try and eat something a little more nutritious...

So I found this yummy muesli slice to make and have on hand. Sure, it is probably packed with enough energy for me to climb mountains but it is at least a step away from my 'daily brownie' or piece of cake :(

And guess what? I managed to make the whole thing with my little one tucked into a sling across my chest, not a peep!

It can be pretty crumbly upon cutting but it's great to keep those bits in a sealed container to sprinkle on cereal... like granola!  Its also a very flexible recipe in that you can include any cereal or nut 'scraps' you have in your cupboard... even a handful of chocolate chips... perfect. Enjoy.

INGREDIENTS

• 3 cups plain untoasted muesli (I use Woolworths Macro brand)
• 1/2 cup shredded coconut
• 1/2 cup dried diced apricots
• 1/4 cup dried cranberries
• 1/2 cup chopped pistachios
• 1/2 cup coconut sugar
• 2 eggs, lightly beaten
• 1/2 cup coconut flour 
• 3/4 cup self-raising flour
• 1 tsp vanilla 
• 185g coconut oil (or substitute with butter)
• 1/2 cup golden syrup (could substitute with honey, maple syrup)

METHOD

- Preheat oven to 180°C 

- Line a 20cm x 30cm lamington pan with baking paper

- Place muesli, coconut, apricots, cranberries, pistachios, coconut sugar, egg, vanilla and flours in a large bowl, stir to combine

- Melt coconut oil and golden syrup in a small saucepan over medium heat until melted and combined. 

- Add butter mixture to muesli mixture, stir to combine.

- Spread mixture into prepared pan, smooth top

- Bake for 20-25 minutes or until firm to touch and golden 

- Cool completely before cutting into slices

Adapted from: http://www.taste.com.au/recipes/24337/apricot+cranberry+and+pistachio+muesli+slice

Killer Recipe: Pancakes!

My friend Amanda sent me this recipe after a birthday breakfast in Newcastle a few years back. Why use this recipe? The crispy edges of the pancakes, that's why!


Ingredients
2 eggs separated
1 cup buttermilk (or full cream milk)
30g butter melted
1 cup plain flour
1/2 tsp salt
1/2 tsp bicarb butter to fry

Method
Beat yolks, whisk in buttermilk and butter.
Sift dry ingredients, fold in.
Whisk egg whites to soft peaks and fold in just before cooking.

Serves 2 hungry people for breakfast. 
Better than pancake shake any day!

Killer Recipe: Crumble Mix For You!

Mark and I love eating crumble in Winter, in fact all year round! We used to buy it already prepared at Harris Farm and then it disappeared from the refrigerated section... which led me to thinking about creating my own crumble recipe.

It always seemed like such a hassle - then I remembered watching Nigella Lawson prepare it in larger quantities and store it in the freezer in ziploc bags... looked promising. This Guardian article on 'How to make perfect crumble' was also very helpful when I was thinking about making my own crumble mix.

So my research began, and like any good recipe, it took on a life of its own. Mark and I have been enjoying our own crumble for months, and now I must attempt to type it down!

When I make my crumble I like to use this small rectangular pie dish from Donna Hay - just A$6.95 each! Ikea also sell something similar (at time of typing).

CRUMBLE MIX by Laura
- This makes enough for 6 small dishes of crumble (approx 6 large dessert spoons of mix per dish, using the dish mentioned above)
- I store it in 3 ziploc bags in the freezer as 2 of us like to eat it at the same time
- You can include all sorts of nut and cereal scraps from your cupboard, so be creative!
- I tend to focus on a lower sugar, lower carb mix and this is why I use far less flour than more traditional crumble recipes, feel free to adjust to your taste.

Ingredients (I call this the 'three cup' method)
1/2 cup of rolled oats
1/2 cup shredded coconut
1 cup of mixed nuts (I tend to use slivered almonds, walnuts, pecans, sunflower seeds)
1/2 cup flour (I like to use coconut flour if I have it available)
1/2 cup sugar (can also be a mix of brown and white, sometimes I use less than this)
Small handful of dark chocolate chips
1 teaspoon of vanilla (I use Ovvio vanilla powder, the best!)
50-70g of butter (again, up to you)
1 dessertspoon of coconut oil (optional)

Method
- Place flour and sugar in a bowl and rub the butter through with your fingertips (similar to when you are making scones)
- Add all other ingredients and stir through
- Store in ziploc bags in the freezer

To prepare a crumble mix
- Peel and dice an apple (or any other fruit), place in small oven dish
- Take crumble mix from freezer, sprinkle over the fruit
- Bake at 180 degrees celcius until golden (approx 20min)

Update: In Summer 2020 I have LOVED making this crumble with peaches! https://minimalistbaker.com/easy-peach-crisp-vegan-gf/

Killer Recipe: Jam Donut Muffins

First, thanks to Nigella, then my friend's flatmate Jen for passing on this recipe. After visiting Brisbane recently I was reminded of this very tasty treat and thought it time to get it all typed down properly.

JAM DONUT MUFFINS - LAURA'S WAY
Makes 6 (I would probably double this recipe, to be honest!)

2 cups plain flour (I try to use organic)
1/2 cup shredded coconut
4 tsp baking powder
2/3 cup caster sugar, plus extra for sprinkling
A few shakes of cinnamon
1tsp Ovvio Vanilla Bean Powder (this stuff is amazing, look it up!)
1 cup milk
1/3 cup oil (I say use coconut oil if you have any, it really adds to the flavour)
1 egg
1 tsp vanilla extract
2 tbs jam (I use IXL Raspberry, mainly because the jelly-like consistency stops the muffins from 'bursting' as they cook)
100g unsalted butter, melted, for brushing

 METHOD
- Preheat oven to 190°C and line a six-hole large muffin pan. T
- Sift the flour and baking powder into a bowl.
- Stir in the sugar, coconut and vanilla bean powder and set aside.
- In a small bowl, whisk the milk, oil, egg and vanilla extract until well combined.
- Add the wet ingredients to the dry ones. Mix until combined, but don’t overmix.
- Fill each of the cases about 1/3 full.
- Carefully add about a teaspoon of jam on top of the mixture in each case. Then carefully cover until the cases are almost full.
- Bake for 20-25 minutes, until the cakes are golden on top and spring back when you touch them.
- Remove from oven and let cool slightly.  Remove muffins from the tin.
- Put some caster sugar and a few shakes of cinnamon in a shallow bowl.
- Brush the tops of the muffins with melted butter and then press them into the caster sugar mix

Enjoy!

Killer Recipe: Capsicum Toffee Cream Cheese

So I made this for my family Christmas table, it really is a once-a-year thing (for me) but it is cheap to make and truly delicious! I was a little nervous because I was given the recipe by word of mouth, but I was very lucky it worked out even better than expected! Very versatile, you could easily substitute ingredients to suit taste or occasion.

INGREDIENTS
2 x blocks of philadelphia cream cheese
1 x cup malt vinegar
1 x cup brown sugar
1 x cup of water
1 x red capsicum, sliced
sprinkle of chilli flakes (optional)
pinch of fresh rosemary (optional)
handful of dried cranberries (optional, I added because it was Christmas)

METHOD
- Arrange cream cheese in a dish (the aim is for it to sort of look like a log)
- If you are adding anything extra (I added dried cranberries this time,) place them on top and around the cheese.
- Place sugar, vinegar, water in a saucepan, bring to boil.
- It should be a rolling boil all over, not too fast, not too small or slow, stir frequently.
- Add sliced capsicum, stir.
- Boil for 20-40min until liquid reduces and starts to become sticky
- Test regularly by drizzling a little bit on a cold plate, after 30sec you should see whether it is becoming 'sticky and sauce-like' or if it needs more time on the stove.
- When liquid reaches desired consistency, pour over cream cheese.
- Leave to set, can be stored in refrigerator but is best served at room temperature.

Best made on the day you plan on serving it, make sure you include a spoon as well as a cheese knife to serve!

Killer Recipe: Cardamom Cake

I made this cake to celebrate my last yoga class of 2009. It was a smashing success! I have only begun baking again recently, but this cake is encouragement enough to keep it up!

Ingredients
* 40g butter, chilled, cubed
* 1/4 cup plain flour
* 1/4 cup demerara sugar (or combination of brown / raw sugar)
* 1 lemon, rind finely grated
* Handful of shredded coconut

Base
* 3 eggs
* 1 cup caster sugar
* 2 1/2 teaspoons ground cardamom
* 125g butter, softened
* 300ml carton cream
* 2 1/2 cups self-raising flour
* 1/2 cup flaked almonds

Method

1. Preheat oven to 180°C. Grease and line a 7cm deep, 10cm x 21cm (base) loaf pan, allowing a 5cm paper overhang.
2. Rub butter into flour to resemble fine breadcrumbs. Add sugar and lemon rind. Mix well. Set aside.
3. Make base: Beat eggs, sugar and cardamom until combined. Add butter. Process until smooth. Add cream and flour. Mix until combined. Spoon into pan.
4. Sprinkle almonds over cake, pressing in with your fingertips. Sprinkle with lemon rind mixture. Bake for 1 hour or until a skewer inserted into the centre comes out clean. Stand for 5 minutes in pan. Use baking paper overhang to lift cake onto a wire rack to cool. Slice and serve

Syrup
* 1 1/4 cups water
* 1 cup caster sugar
* Juice of one lemon
* 1 tsp ground cardamom

- Bring water, sugar, cardamom to the boil
- Simmer for 10-20min
- Cool

Killer Recipe: French Pastry Hearts

When I was little my mum used to drive to Illawong Bakery and buy me a french pastry heart. Well now I am engaged! and tomorrow I am having a work morning tea to celebrate. I decided to take along a little plate of these, and they are so easy and quite cheap to make.

When I was searching for a recipe I quickly discovered that this is quite a famous little snack in Buffalo, New York. Well, you learn something new every day.

Ingredients:

* 1/3 cup sugar
* 1 tsp. cinnamon
* 1 sheet puff pastry dough, thawed if frozen (I just keep going with a pack of 6)
* 3 Tbsp. butter, melted

Preparation:
Line baking tray with baking paper. Combine sugar and cinnamon in small bowl.

Brush pastry sheet with melted butter and sprinkle cinnamon sugar on top. You can be very generous with the sugar!

Starting with the longest sides, roll up each side until the rolls meet in the center. Refrigerate dough 5-10 minutes or until dough is firm.

Preheat oven to 190 degrees. With a knife, gently cut the pastry roll into 16 slices. Place slices, cut side down, 4cm apart on baking paper. Pinch bottom edge of each slice to form a heart shape. Drizzle hearts with remaining 1 Tbsp. butter and sprinkle with any remaining cinnamon sugar.

Bake at 190 degrees for 10-18 minutes or until golden brown. Remove to wire rack to cool completely; store at room temperature.

Ice and add sprinkles!

Killer Recipe: Spring Vegetable Soup

The other morning Mark woke up and told me he would like vegetable soup for dinner - I wasn't too enthused but on the same day I fell across a recipe and the results were brilliant!

Sure it needs a trip to the green grocer and a food processor but the results taste just like Rosella Spring Vegetable Soup that I so loved in childhood (a compliment!)

SPRING VEGETABLE SOUP

25g butter
1/2 cup sliced leeks (white part only)
1/3 cup diced celery
1/3 cup diced sweet potato
1/3 cup diced turnip
4 cups vegetable stock
salt, pepper
1/3 cup frozen corn kernels
1/3 cup diced zucchini
1/3 cup chopped green beans
1 peeled and chopped tomato
1/3 cup frozen peas
1/3 cup parsley, chopped

Melt butter, add leetk, celery, potato and turnip, cook stirring for 5 min.
Add vegetable stock, salt and pepper, bring to boil.
Lower heat and add remaining ingredients, simmer for 5 min.
Top with chopped parsley, serve with bread.

From: Bill Granger: bills SYDNEY FOOD, Murdoch Books 2004.

Killer Recipe - Lasagne

I had my birthday celebration today and I cooked a very successful lasagne!
This recipe is 1970s all over, the more everyday your ingredients are, the better! So dried herbs are fine, I also use low fat cheese and milk, just so the lasagne is not so rich, I must admit this seems to work.

Here is the recipe:-

lasagne noodles
parmesan cheese
cream

MEAT SAUCE
1 tablespoon oil
500g mince (I use heartsmart)
2 x cans tomatoes
1 onion, chopped
1 clove garlic
1 teaspoon oregano
1/2 teaspoon basil
1/2 teaspoon rosemary
1 teaspoon salt
1/2 teaspoon sugar

CHEESE SAUCE
60g butter
4 tablespoons flour
2 cups milk
salt, pepper
125g grated cheese
handful parmesan

- Heat oil in pan, cook mince until brown, pour off excess fat.
- Add rest of ingredients, bring to boil, reduce heat and simmer 60min

- To make cheese sauce melt butter in saucemapn, stir in flour, cook for 1min, gradually add milk until sauce boils and thickens, stir in cheeses.

- Layer in pan - noodles, meat, cheese sauce. Finish with a layer of noodles. Add parmesan cheese on top.

- Bake in moderate oven for 25min, spoon cream on top then cook for a further 10-15min. Yummy!

From Australian Women's Weekly Cooking Class Cookbook, 1992.

Killer Recipe: Sticky Date Slice with Caramel Sauce

OK, so I had to make this for Christmas Day dessert, and I lost the recipe... only finding it at the last minute, phew! But now I am typing it here, so I will never lose it again:

Sticky Date Slice with Caramel Sauce

1/2 cup brown sugar
60g butter, chopped
2 eggs
1 cup plain flour
1 tsp baking powder
200g fresh dates, pitted and chopped
1 tsp bicarb soda
1 1/4 cups boiling water

- Cream sugar and butter with electric mixer for 5-8min
- Add eggs, beat well
- Sift flour and baking powder, add to mixture
- Place dates in separate bowl with bicarb soda, pour over boiling water and stand for 1 min
- Then add date mixture to butter mixture, it will be very runny but this is fine
- Pour mixture into lamington tin lined with baking paper
- Bake in 180 degrees over for 30min or until springy
- Serve with caramel sauce

Caramel Sauce

1/2 cup brown sugar
100g butter, chopped
1/2 cup cream

- Melt butter and sugar over low heat
- Add cream and stil for 5min or until mixture thickens

From: Donna Hay Magazine, Issue 26, March/April 2006

yummy! Happy Christmas 2008!

Killer Recipe

This recipe has now become a staple of our little household... enough to eat once a week and freeze the rest for the next... I have been cooking this for a few years... keep getting frightened I'll lose the recipe so now it's time to share...

Chilli Beef

1 tablespoon olive oil
1 onion, chopped
1 chilli, chopped
1 clove garlic, crushed
250g or 500g mince (doesn't make a difference really!)
2 x 400g cans chopped tomatoes
400g red kidney beans, rinsed
1 teaspoon ground coriander
salt and pepper
bocconcini cheese
boiled rice, bread to serve (preferably pita)

1. Cook onion, chilli, garlic in oil for 2 min
2. Add mince, cook for 5 min, drain off excess oil
3. Add tins of chopped tomatoes, kidney beans, ground coriander
4. Simmer as long as you like (5 minutes minimum)
5. Serve with rice and bread, garnish with bocconcini

From Donna Hay Issue 26 March/April 2006

Mark's favourite!!! xxx