A delicious buttery shortbread filled with the flavors of fresh lemon verbena leaves and lemon zest.
1/4 cup Lemon verbena leaves, torn
Zest of 1 Lemon
140g Butter, at room temperature
280g Plain flour
Coarse sugar for sprinkling on top
Place the sugar, lemon verbena and lemon zest into your thermocook (or food processor) and mix on a high speed, until the lemon verbena leaves are blended well into the sugar.
Add the butter to the sugar mixture and process until blended and smooth. Add the egg and mix until blended.
Add the flour all at once and pulse 12-15 times until the dough forms clumps. Remove the dough, divide in half placing each one in between 2 sheets of baking paper and Roll the discs out until it's about 4 mm thick..
Chill the dough for 30 mins or freeze until ready to use.
Preheat the oven to 180'c. Line 2 baking sheets with parchment.
Using whatever size cookie cutter you like (I used a small one), cut out as many cookies as you can and place on the lined baking sheets, about 2.5 cm apart.
Bake the cookies for about 8 minutes or until they are set and slightly browned on the bottom.
Remove from the oven and sprinkle with sugar.
My daughter lelah wanted to make some muffins today. I had a look in my pantry and the muesli oats were jumping out at me. I usually use honey and muesli to make my muesli bars but why not use the same for muffins? Great for school lunches or an arvo snack with a cuppa. Add muesli with extra goodies like nuts and seeds in for an extra special treat.
2 1/2 cups Self Raising Flour
1 cup Caster Sugar
1 Cup Muesli Oats (normal oats will work fine too)
1/4 cup Honey
1 1/4 cup Milk
1 Egg, lightly beaten
Preheat oven to 180'c. Line a 12 hole muffin tin with cupcake cases.
Combine flour, sugar and oats together in a bowl. Melt butter and honey in the microwave for 30-40 secs (or until melted), add to flour mixture along with milk and egg; mix well.
Spoon mixture into cupcake cases and sprinkle with extra muesli. Bake for 20-25 mins.
A spicy, yet sweet jalapeno BBQ sauce, perfect for dipping. My husband has a small jalapeno plant in our garden and this plant produces so many jalapenos! It must only be 30cm tall and I've just picked about 30 off it. Tyson loves hot sauce and what else to make with them but a jalapeno BBQ hot sauce.
1/2 cup Butter
1/2 cup Brown Sugar
12 whole jalapenos
1 tbsp Worcestershire sauce
1/2 cup Apple cider vinegar
1 tbsp Garlic powder
1 tbsp Onion powder
1 tsp Cumin
1 tsp Mustard powder
1 tsp Salt
1/2 tsp Cayenne pepper (optional)
Melt butter in a saucepan. While the butter is melting, place jalapenos over the flame to get a char , make sure its all around the chilli.
Add brown sugar to the butter and bring to a boil for about 5 minutes (keep a close eye on this, it can burn quickly).
Place the charred jalapenos (tops cut off) into a blender (I use my thermocook) and Blitz until fine. Add jalapenos, tomato passata, vinegar, Worcestershire sauce, garlic powder, onion powder, cumin, mustard powder, salt and cayenne pepper into the saucepan with the butter and sugar mix and stir (you can also add everything to the thermocook) Simmer for around 30 minutes (thermocook - heat 90' speed 4) to thicken up, stirring occasionally. Serve or bottle.
Perfect nibble food. These skewers are super delish and really simple to make. A few good quality ingredients like prosciutto an mozzarella makes all the different.
8 French bread slices
Extra virgin olive oil
2 Tablespoons Italian seasoning
Fresh mozzarella slices
Roma tomato slices
Fresh basil leaves
4 Slices prosciutto , cut in half
Brush the bread lightly with olive oil and season with Italian seasoning. Grill until lightly browned (about 3 minutes). To make the skewers layer toast, mozzarella, prosciutto, tomato and a fresh basil leaf. Bake at 180'c for about 5 minutes or until mozzarella just starts to melt. Garnish with extra fresh basil and serve hot.
Tip- You don't have to serve them hot, you can also serve them cold (perfect when making ahead).
Currywurst is a traditional German dish of sausages in a curry/tomato style sauce. This super moorish dish is perfect for winter, and kids will love it too.
8 Pork Sausages
½ Tablespoons Butter
¼ cup Tomato Sauce
¼ cup Water
½ teaspoon Worcestershire sauce
¼ teaspoon Sugar
1 1/2 teaspoon Curry powder
½ teaspoon Onion powder
¼ teaspoon Smoked paprika
Cook the sausages per the packages instructions. Meanwhile, in a small saucepan on medium low heat, melt the butter. Add the tomato sauce and water, stirring to combine. Stir in the Worcestershire sauce, sugar, onion powder, paprika and 1 tsp. of the curry powder. You will have a thin sauce. Let the sauce simmer, stirring frequently, until it reduces, for about 4 minutes. The sauce should be thick enough to coat the back of your spoon. Remove from heat. Cut the sausages into pieces, Mix the sauce into the sausages and serve.
This loaf recipe is just what the title describes, addictive! It basically a garlic bread on crack! Filled with bacon, cheeses and smothered in a buttery ranch sauce, before you know it, its gone!
1 Loaf of sourdough bread, unsliced
3/4 Cup cheddar cheese, grated
80g Real Bacon bits, cooked
1/2 cup butter, melted
2 Tbsp Ranch dressing
Using a sharp bread knife cut the bread going both directions (see pic below). Do not cut through the bottom crust. Place cheese and bacon into the cracks making sure to get in between the cuts. Mix together butter and Ranch dressing and Pour over bread. Wrap the entire loaf in foil and place on a baking sheet. Bake at 180'c for 15 minutes. Unwrap. Bake for an additional 10 minutes, or until cheese is melted.
Biriyani is a south Asian mixed rice dish consisting of a curry type base with lots of spices and topped with rice. This dish is perfect for a cold nice and it makes alot, so plenty for lunch the next day! I use chicken in mine but you can use any type of meat (Lamb is a popular meat used in biriyani). I bone my own chicken and use the leftover carcass to make chicken stock (Its alot cheaper than buying premium cuts and you get around 3 litres of stock for free).
1 Chicken, cut into medium pieces (I used 2 breasts, 2 thighs)
375g Basmati rice, soaked for half an hour
1/2 cup Oil
2 Onions, finely sliced
1 Green chili, slit in half, deseeded
1 Tablespoon Ginger
1 Tablespoon Garlic
3 small ripe tomatoes, finely chopped
1 Bay leaf
1 Cinnamon sticks
2 teaspoons Cardamom, ground
1/2 tsp Cumin, ground
1 teaspoon Red chili powder
1 teaspoon Coriander powder
1 cup Yogurt
salt to taste
1 Tablespoon lemon juice
1 Cup Peas & Corn
Heat oil in a large deep pan and add the bay leaf, cloves, cinnamon sticks, cardamom, cumin and green chili and fry for 30 secs. Add onions and fry till golden brown. Add the ginger & garlic and saute for another 30 secs. Add the red chilli powder, coriander powder, salt, tomato, chicken and yogurt. Cook till chicken is done and the oil start leaving the sides of the pan. Mix in the lemon juice and add the peas and corn. Switch off the flame and set aside while you get the rice ready. Boil water in a large pot to cook the rice. Add salt and a tablespoon of oil to the water. Add rice to the boiling water. Cook rice to 70% (This is where its almost cooked but still has a bite). Add rice on top of the chicken mixture, Do not mix. Add a teaspoon of butter on top of the rice. Cover with foil and close the lid. Cook on low flame for 10 minutes. Mix the rice and gravy gently before serving.
Note: I serve mine with some crunchy Arabic Pangrattato and crispy chicken skin.
I tried these crackers when our friends came over for dinner. Im not the biggest fan of cauliflower, but i gave them a go, and guess what? They are delicious! Not only are they yummy, they are also grain free, nut free, vegetarian and an awesome way to get the kids to eat vegetables!
1 Large Egg
1 Cup Cheese, grated (I used cheddar)
1/2 teaspoon Garlic Powder
1/2 teaspoon Paprika
2 Tablespoons Herb and Garlic Dip Mix (I used 'Your inspiration at home' as its what i have in my cupboard, but any herb seasoning will do)
Preheat oven to 220'c. Line a baking tray with baking paper.
Wash cauliflower and pat dry. Separate into florets.
Place cauliflower florets in food processor (I used my Thermocook) and pulse until ‘riced’.
Place cauliflower rice in a bowl, cover with a plate, and microwave on high for 4 minutes until steamed. Remove plate, spread in double chux cloth. Let it cool thoroughly, 10-15 minutes. Once cooled, gather up the cloth ends, twist to form a ball, and squeeze as much liquid out as you can. Repeat until the cauliflower does not release any more liquid. Add the cauliflower back to the bowl.
Add your spices and herbs to the dry cauliflower. Add the beaten egg and cheese. Mix well.
Now spread the ‘dough’ very thinly on your baking paper lined sheet.. The thinner the better.
Bake until beginning to brown on edges, about 10-12 minutes. Cut your sheet of cauliflower crackers-to-be into cracker-sized strips using a large knife Flip the strips and cook another 5-10 minutes until the underside begins to brown. Remove from oven.
After cooling enough to handle, transfer to a dehydrator set to 60'c degrees and dehydrate for about 5-7 hours or until crisp.
Note: If you don't have a dehydrator, leave the crackers in low/cool oven overnight to dry out.
Mum of 2, Wife of a Fifo worker and lover of delicious, creative food.