Apricot and Almond Bliss Balls

Ingredients:

• 2 Tbsp water
• 1 cup dried apricots
• 100 grams ground almonds
• 1/4 cup sunflower seeds
• 2 Tbsp desiccated coconut plus 1/3 cup for coating
• grated zest of 1 orange
• 1 Tbsp honey
• 3 Tbsp coconut oil

Method:

1. Place apricots, ground almonds, sunflower seeds, coconut and orange zest in a food processor and process until the mixture is like a fine crumb mixture.

2. Add honey, coconut oil and water and pulse.

3. Roll tablespoons of the mixture into balls approximately 3 cm in diameter. Roll in desiccated coconut to coat and chill in fridge for about 1 hour until firm.

4. Store bliss balls in a covered container in the fridge.

Chocolate Easter

Ingredients:

• 150 gr butter, melted, cooled
• 1 cup firmly packed brown sugar
• 1 egg, lightly beaten
• 1 teaspoon vanilla extract
• 1/2 cup plain flour
• 1/3 cup self-rising flour
• 1/4 cup cocoa powder
• 1/2 cup desiccated coconut
• 130 gr packet white chocolate Easter eggs, foil removed

Chocolate ganache:

• 200 gr block milk chocolate, chopped.
• 1/3 cup thickened cream.

Method:

1. Preheat oven to 180°C or 160°C fan-forced. Grease a 20 cm x 30 cm pan. Line with baking paper extending paper 2 cm from edge of pan at long ends.
2. Place butter, sugar, egg and vanilla in a large bowl. Stir until well combined. 
3. Sift over flours and cocoa. Add coconut. Stir to combine. 
4. Spread mixture into prepared pan. Bake for 25 to 30 minutes or until firm to touch. Cool completely in pan.
5. Make chocolate ganache: Combine chocolate and cream in a heatproof, microwave-safe bowl. Microwave on medium-high (75%) for 2 minutes, stirring every 30 seconds with a metal spoon, or until melted and smooth. 
6. Spread ganache evenly over cold base. 
7. Gently press Easter eggs into ganache. 
8. Refrigerate for 20 minutes or until set. Cut into squares. Serve.

Hot Cross Buns

Ingredients:

• 6 teaspoons yeast
• 1 teaspoon flour
• 1 teaspoon White Sugar
• 1 1/4 cup milk, scalded
• 4 cups flour
• 1 teaspoon salt
• 1 teaspoon mixed spice
• 60 gr butter
• 1/4 cup White Sugar, extra
• 1 cup sultanas or sultanas/currants/peel
• 1 egg, beaten
• 1 cup flour (cross paste)
• cold water (cross paste)
• 1 tablespoon Caster Sugar (glaze)
• 1 tablespoon water (glaze)
• 1 teaspoon gelatin (glaze)

Method:

Dough

1. Crumble yeast into a small bowl, add the teaspoon each of flour and sugar. Mix in the milk which has been cooled slightly, cover and leave in warm place for 10 mins.
2. Sift the flour, salt and spice into a large bowl; rub in the butter and add the sugar and sultanas.
3. Add the beaten egg to the sponged yeast mixture and beat into the flour mixture until a soft dough is formed. 
4. Knead until light and smooth and no longer sticky.
5. Place dough in a lightly oiled bowl, cover with plastic wrap and a clean cloth and allow to stand in a warm place until double in bulk (about 40 mins).
6. Turn onto a lightly floured surface, punch down and knead dough until smooth and elastic.
7. Divide dough into 16 even-sized pieces - knead each into a round shape. Place on a greased slide tray 1cm apart. Cover and stand in a warm place until well risen (about 10-15 mins).

Cross Paste

1. Mix sufficient cold water into the flour to make a soft paste and pipe a cross on each bun.
2. Then bake at 220°C conventional (200°C fan forced) for about 20 minutes.

Glaze

1. Heat the caster sugar, water and gelatine in a saucepan and simmer 1 minute.
2. When the buns are cooked glaze them with the gelatine mixture while still hot.

Potato Salad

Ingredients:

• 2kg baby potatoes cut into bite-sized pieces
• 1 tbsp olive oil
• 2 bacon rashers, finely chopped
• 2 tbsp finely chopped gherkins
• 1/3 cup chopped fresh dill, plus extra sprigs to serve
• 4 spring onions, thinly sliced
• ½ cup lite sour cream
• ½ cup Greek-style yoghurt
• 2 tbsp lemon juice
• Salt
• Pepper

Method:

• In a large saucepan of salted boiling water, cook potatoes for 10-12 minutes until tender. Drain and cool slightly.
• In a frying pan, heat oil on a medium heat. Sauté bacon for 4-5 minutes until crispy. Drain on a paper towel.
• For the dressing, combine sour cream, yoghurt and lemon juice in a small bowl. Season to taste.
• In a large bowl, toss cooled potatoes with dressing, gherkins and dill. Top with bacon, spring onions and extra dill.

Lemon Chicken with Potato Salad

Ingredients:

• 600g chicken thigh fillets, fat trimmed
• 1 1/2 tbsp vegetable or olive oil
• 2 tbsp warm water
• 1/4 cup lemon juice
• 2 garlic cloves, crushed
• 3 tsp Dijon mustard
• 2 tsp dried oregano leaves
• 600g baby potatoes, halved
• 2 spring onions, thinly sliced
• 1 Lebanese cucumber, halved lengthwise, thinly sliced
• 1 cup chopped flat-leaf parsley

Method:

• Using a meat mallet, gently pound chicken until 1cm thick.
• Process oil, water, juice, garlic, mustard and oregano in a food processor until combined. Transfer 2½ tablespoons of mixture to a glass or ceramic bowl. Add chicken; tossing to coat. Reserve remaining lemon mixture.
• Place potatoes in a medium saucepan, cover with cold water and bring to the boil. Boil for 8 minutes or until just tender. Drain. Transfer to a heat-proof bowl. Add ¼ cup reserved lemon mixture to potatoes and toss to coat. Cool for 5 minutes. Add spring onions, cucumber, parsley and remaining lemon mixture, toss to combine.
• To cook the chicken, preheat barbecue to a moderately high heat. Cook chicken for 3 minutes each side or until browned and cooked.
• Serve chicken with potato salad.

Crumbed Fish and chips

Ingredients:

• 1kg Crinkle Cut Chips
• 1 tbsp garlic and herb seasoning
• 1 cup mayonnaise
• 2 sweet gherkins, chopped
• 250 gr peas
• 1 tbsp lemon juice
• 1 clove garlic, crushed
• 1 knob butter
• 2 tbsp natural yoghurt
• 2 eggs, lightly beaten with 1 tbsp water
• 100g corn chips, crushed
• Oil for frying
• 500g fish fillets cut into 3cn wide strips
• 1 lemon, cut into wedges

Method:

• Preheat oven and baking tray to 220°C.
• Place chips in a single layer on a pre-heated tray. Sprinkle with garlic and herb seasoning. Bake for 15-18 minutes or until golden and crispy, turning over once during baking.
• Mix together mayonnaise, gherkins and lemon juice, chill until ready to serve, chill until ready to serve.
• Place peas, garlic and butter in a dish, microwave for 5 minutes stirring half way through. Add yoghurt and mash peas. Season with salt and pepper to taste.
• Pour beaten eggs onto a plate, wide enough for the fish.
• Pour corn chip crumbs onto another plate.
• Dip fish into egg mixture, press into crumb mixture than straight into a hot frying pan. Fry on each side for 3 minutes or until golden crisp.
• Serve fish with chips, mushy peas and a dollop of tartare sauce.

Avocado Bliss Balls

Ingredients;

• 1 ripe avocado
• 12 Medjool dates
• 1 cup of almonds (toasted)
• 1 cup of desiccated coconut
• 1 cup pitted prunes
• 2 lemons
• 1 cup coconut thread (toasted)

Method:

1. Toast almonds and pulse to meal consistency.
2. Grate the rind of two lemons.
3. Mash the ripe avocado and add one teaspoon of lemon juice together until smooth.
4. Pulse the dates, prunes and lemon rind together.
5. Add the mixtures together and roll into small balls.
6. Then coat each ball with toasted coconut threads and enjoy!

Fish and Chips with Coleslaw

Ingredients:

• 600g hoki or other firm white fish, skin and bones removed
• 2 tbsp plain flour
• 600g potatoes, cut into chips
• oil for cooking
• 1 lemon, cut into wedges
• 1 cup self-raising flour
• 1 tsp salt
• 1 egg
• 3/4 cup soda water
• 4 cups shredded cabbage
• 1 carrot, grated
• 1/4 cup parsley
• 1/4 cup peanuts
• 2 Tbsp mayonnaise

 Method:

• Into a medium sized bowl place the self-rising flour, salt and egg. Slowly add the soda water, and whisk until you have a smooth batter.
• Wash and dry the hoki on paper towels, and cut into pieces ready for cooking.
• Preheat the oven to 200°C. Line a baking tray with paper and place potato onto the tray. Drizzle with oil and toss to coat evenly. Place in the oven for 15 minutes. Toss and cook for another 15-20 minutes until crispy.
• Fill a medium sized pot 2/3 full with oil, and heat. To check if the oil is hot enough, drop in 1/4 tsp of batter, it should bounce to the top and start to brown.
• Toss the hoki in flour and dip into the batter.
• Using tongs place 2 or 3 pieces at a time into the oil. They will pop to the top when ready to turn. Flip them over with tongs to ensure even cooking. Remove when golden in colour, and place onto paper towel to drain.
• To make the coleslaw - Toss the cabbage, carrot, parsley, nuts and mayonnaise in a bowl.
• Serve the fish with hot chips, coleslaw and lemon wedges.

Tips: 

Dusting the fish in flour before dipping it in batter helps it to stick and coat the fish evenly.

Vegetable Dhal

Ingredients:

• 2 Tbsp oil, plus 1 tsp extra for roti
• 1 onion, chopped
• 2 cloves garlic, crushed
• 1 Tbsp grated ginger
• 1/2 Tbsp mustard seeds
• 1 Tbsp cumin
• 2 tsp coriander
• 1 tsp turmeric
• 1 cup split peas
• 400 gr diced tomatoes
• 3 cups vegetable stock (made with 3 stock cubes dissolved in 3 cups of water)
• 1 cup Select lentils
• 1 cup chickpeas
• 3 cups chopped vegetables fresh or frozen (e.g. pumpkin, green beans, broccoli)
• 1/2 cup coconut cream
• 1/2 cup chopped coriander
• 100 gr gluten free rice flour
• 100 gr gluten free plain flour

Method:

• Heat 2 tablespoons of oil in a large saucepan. Add the onion, garlic and ginger, cook for 3 or 4 minutes or until softened.
• Add mustard seeds, cumin, coriander and turmeric to the pan and cook for a further 2 minutes until fragrant.
• Add split peas, tomatoes and stock. Bring to a simmer for 30 minutes, until the peas start to soften.
• Add lentils, chickpeas and vegetables and continue to cook for 15 minutes until all the vegetables are soft.
• Add coconut cream and cook heat through.
• Just before serving add fresh coriander. Season with salt and pepper.
• To make the roti - Place the flours and salt in a bowl, add 180ml warm water and 1 teaspoon oil and mix to combine to a dough. Roll 8 balls into 14cm circles. Heat a frying pan with a splash of oil. Fry the roti for 2 or 3 minutes each side until they bubble slightly and are golden. Repeat until they are all cooked.
• Serve dhal in bowls with extra coriander sprinkled on top and roti on the side.

Tip : 

You can substitute the chick peas and lentils with any canned pulses of your choice or just use one type.

Beef and Mushroom Pasta

Ingredients:

• 300 gr beef mince
• 1 onion, peeled and chopped
• 2 cloves garlic, peeled and chopped
• 2 cups sliced button mushrooms
• 800 gr can chopped tomatoes
• 1/3 cup tomato paste
• 1 tsp mixed herbs
• 1/2 tsp Worcestershire sauce
• 1/2 tsp oregano
• 2 tsp beef stock powder
• 2 tsp sugar
• 200 gr (2 heaped cups) dried pasta, e.g. penne
• 1 1/2 Tbsp plain flour
• 1 Tbsp butter or oil
• 1 cup milk
• 1/2 cup grated cheese

Method:

1. Brown the mince in a frying pan over medium heat. Add the onion, garlic and mushrooms and cook until the mushrooms are soft.

2. Add the tomatoes, tomato paste, herbs, oregano, Worcestershire sauce, stock powder and sugar and simmer for 10-15 minutes.

3. While the sauce is simmering, cook the pasta in boiling salted water according to the packet directions, then make the cheese sauce.

4. Melt the butter or heat the oil in a saucepan. Turn the heat to low and stir in the flour. Mix together well and gradually add the milk a little at a time, stirring continuously with a whisk to create a smooth, lump-free sauce. When all the milk has been added, stir the sauce continuously with a wooden spoon until it begins to thicken. Do not allow it to boil.

5. When the sauce is thick enough to coat the back of a spoon, stir in the grated cheese. Mix together well, season with salt and pepper and set aside.

6. Drain the pasta and stir it into the meat sauce. Pour the meat sauce into a heatproof dish, smooth over the top and spoon over the cheese sauce.

7. Grill the pasta bake until it is piping hot and golden on top.

Peanut butter and Choc Chip Snack

Ingredients:

• 1/2 cup wholemeal self-rising flour
• 1/2 cup plain flour
• 1 cup rolled oats
• 1 cup desiccated coconut
• 1/2 cup firmly packed brown sugar
• 1/2 cup crunchy peanut butter
• 90g butter
• 1/4 cup honey
• 1 egg, lightly whisked
• 3/4 cup milk chocolate chips.

Method:

1. Preheat oven to 180°C (160°C fan-forced). Lightly grease and line an 18 x 28cm slice pan, extending paper 2cm above the edge on the two long sides.

2.  Sift flours together into a large bowl, returning husks. Stir through oats, coconut and sugar.

3.  In a saucepan, combine peanut butter, butter and honey. Stir over low heat for 1-2 minutes, until melted and combined.

4. Make a well in centre of flour mixture and stir through peanut butter mixture and egg. Fold ½ cup choc chips through until well combined.

5. Press mixture into prepared pan. Sprinkle with remaining choc chips. Bake for 20-25 minutes, until golden. Cool in pan on a wire rack. 

6. Cut into rectangles and store in an airtight container.

Banana Bread

Ingredients:

• 2 cups self-rising flour
• 1 tsp ground cinnamon
• 1/2 cup brown sugar
• 4 ripe bananas, well mashed
• 125 gram butter, melted, cooled
• 2 eggs, lightly beaten
• 1/4 cup milk
• 1 tsp vanilla extract.

Method:

1. Preheat oven to moderate, 180°C (160°C fan-forced). Lightly grease and line a 10 x 20 cm loaf pan.

2. Sift flour and cinnamon together into a large mixing bowl. Stir in sugar.

3. In a large jug, combine banana, butter, eggs, milk and vanilla. Using a wooden spoon, lightly mix banana mixture into flour mixture until just combined.

4. Pour into pan, smoothing top. Bake for 40-45 minutes, until cooked when tested with a skewer. Cool in pan for 5 minutes before turning onto a wire rack to cool completely. Serve sliced with butter, if liked.