Triple Choclate Chip Cookies

Triple Choclate Chip Cokies

1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon fine salt
1/4 teaspoon baking soda
1/4 teaspoon ground cloves
8 tablespoons unsalted butter (1 stick)
6 ounces bittersweet chocolate, finely chopped
2 large eggs
1 large yolk
1 cup firmly packed light brown sugar
2 teaspoons pure vanilla extract
6 ounces semisweet chocolate chips
6 ounces white chocolate chips

1. Whisk the flour, baking powder, salt, baking soda, and cloves together in a medium bowl. Melt the butter in a saucepan over medium heat. Remove pan from the heat, add the bittersweet chocolate, then set aside until melted.
2. Whisk the eggs, brown sugar, and vanilla together in a medium bowl, then slowly whisk in chocolate. Stir in the flour mixture to make a loose dough. Don’t overwork the dough. Fold in the chips. Cover with plastic wrap and refrigerate until firm, about 2 hours.
3. Preheat oven to 176 degrees Celsius.
4. Line a baking sheet with parchment paper. Form dough into balls, about 2 inches or 1 1/2 ounces each, and put on the prepared baking sheets, leaving a couple inches between the cookies. Bake until outside is crackly, but the center is still moist, about 13 to 15 minutes, or 12 in convection. Cool on a rack.

Complementary recipe: Whipped cream
1 cup regular Whipping Cream
1 teaspoon Vanilla (or to taste)
3 tablespoons powdered sugar (or to taste

1. Thoroughly mix together ingredients in dispenser. Replace cap, charge with one cylinder and shake.


Vegetarian Schnitzel and Vegies

Vegetarian Schnitzel and Vegies

10 chicken nuggets OR vegetable nuggets
1 carrot, peeled & sliced
8 –10 green beans OR sugar snap peas, top and tail
4 baby potatoes
4 broccoli florettes
½ t salt
1 Tbsp parsley OR chives, finely chopped
2-3 chives
1 tsp butter
Extra: chives for tying beans into bundles

1. Preheat oven to 200°C.
2. Wash, peel and rewash potatoes and carrots. Wash herbs and beans.
3. Top, tail and string beans.
4. Slice carrots into rounds or batons.
5. Place frozen chicken nuggets on oven tray and bake for 15-20 minutes or until golden brown.
6. Bring 1 small saucepan (1/4 full) to boil and add ¼ tsp salt. Boil baby potatoes and cover with lid for 15 minutes OR until soft. Check with skewer after 12 min. If soft, drain and leave covered.
7. Place 1cup of water in each of the 2 small saucepans. Bring the water to boil and cook beans for 6-8 minutes – NO lid retains the green vegies a bright green colour.
8. Cook carrots and broccoli for 4 minutes OR until tender.
9. Remove parsley stalks and chop leaves very fine.

Note: Keep vegies warm until you are ready to serve.
Tie beans in a bunch of 4, with a chive wrapped around.
Melt 1 tsp of butter and drizzle on all the vegies. Sprinkle parsley on potatoes.

You may want to have a timer for the different tasks you have to time, or the vegies get easily overcooked and loose their vitamins.

Complementary recipe: Creamy garlic prawn sauce

100g butter
6 cloves garlic, crushed
1 cup dry white wine
500g green peeled prawns, de-veined and tails intact
1 cup thickened cream
8 basil leaves, finely chopped.

1. In a frying pan, melt butter and add garlic, heating until just bubbling.
2. Pour in dry white wine and bring to the boil.
3. Add prawns in a single layer and cook for a minute on each side.
4. Pour cream over and bring to the boil.
5. Stir in basil.
6. Remove prawns with a slotted spoon and continue simmering sauce until it is reduced by one third.
7. Return prawns to the sauce and serve on a bed of rice garnished with fresh basil.
creamy garlic sauce


Neapolitan Pasta

Neapolitan Pasta

1 Tablespoon olive oil
20 g butter
1 onion, chopped finely
¼ red or green capsicum, chopped finely
2 garlic cloves, crushed
4 button mushrooms – sliced
4-5 olives, sliced
1 Tablespoon tomato paste
810 g can crushed tomatoes
1 teaspoon brown sugar
1 t salt
2 teaspoons vegetable or chicken style stock powder
2 sprigs fresh oregano, finely chopped OR ¼ tsp dry oregano leaves
2 -3 basil leaves, finely chopped
250 g spaghetti pasta

1. Heat oil and butter in a medium saucepan and sauté onion for 3-5 minutes.
2. Add capsicum, garlic, mushrooms and olives. Cook for 3-4 minutes, stirring
3. Add tomato paste and cook for 1 minute.
4. Stir in crushed tomatoes, sugar, salt, chicken stock powder, oregano and basil.
5. Simmer tomato sauce for 12-15 minutes. Stir occasionally.
6. Meanwhile, bring a large saucepan of hot water (3/4 full) to boil. Water needs to be boiling before you place spaghetti in.
7. Add spaghetti and stir to ensure all pasta is submerged. Once water has returned to the boil, turn temperature down slightly and simmer spaghetti for 10-12 minutes uncovered. Cook pasta until “al denté”.
8. Drain pasta in colander and rinse under hot water. Toss with1/2 t olive oil.
To serve: Mound pasta in the centre of plate, top with sauce and 1-2 T parmesan OR grated cheddar cheese. Garnish with fresh oregano or basil leaves.

Complementary recipe: Homemade Bread
1/2 cup warm water
3 (.25 ounce) packages active dry yeast
1/4 cup bread flour
1 tablespoon white sugar
2 cups quick cooking oats
2 cups whole wheat flour
4 1/2 cups warm water
1 1/2 tablespoons salt
2/3 cup brown sugar
2/3 cup vegetable oil
10 cups bread flour

1. In the mixing bowl of an electric mixer, stir together 1/2 cup warm water, 1 tablespoon sugar, 1/4 cup bread flour, and yeast. Let grow for about 5 minutes. It will bubble almost immediately.
2. Measure oats, 4 1/2 cups warm water, whole wheat flour, salt, 2/3 cup sugar, and 2/3 cup oil into the mixing bowl. Mix on low speed with a dough hook for 1 to 2 minutes. Increase speed slightly, and begin adding bread flour 1/2 to 1 cup at a time until dough pulls away from sides of bowl. Humidity determines how much flour you need before the bread pulls away from the edge of the bowl. It is normal for the dough to be sticky.
3. Place dough in an oiled bowl, and turn to coat the surface. Cover with a damp cloth. Let rise in a warm spot for 1 hour, or until doubled in size.
4. Divide dough into 6 pieces. Shape loaves, and place in greased 8 x 4 inch pans. Let rise until dough is 1 inch above rim of pans, usually 1 hour.
5.Bake at 175 degrees Celsius for 35 minutes, or until tops are browned. Let cool in pans for 10 minutes, and then turn out onto wire racks to cool completely.
homemade bred


Mexican Burritos

Mexican Burritos

½ onion, finely chopped
¼ green capsicum, finely chopped
1/8 t chili powder
1 clove garlic, crushed
1 Tbsp oil
½ t paprika powder
1 t cumin powder
1 tomato, skinned and diced
400g Mexican beans
1 t tomato paste
1 t brown sugar
Topping: 80 g tasty cheese, grated

1. Preheat oven to 180C and set up to skin and dice tomato.
Heat oil in a small saucepan and sauté onion and cook for 4 minutes. Add capsicum and cook for another 4 minutes.
2. Add garlic, paprika, cumin and chilli powder and cook for another minute, while stirring.
Add diced tomato, beans, tomato paste, sugar &water. Simmer gently for about 7-8 minutes. Stir occasionally.
3. Wrap burritos in aluminium foil covered on an oven tray for 7-10 minutes in the oven.
4. Spoon 1/4 cup of the bean mixture into the centre, top with shredded cheese. Place back in the oven until golden (4 min)

Complementary Recipe: Goats Cheese Salad
Goats cheese
Lettuce (own choice)
Rucola (optional)
Olive oil
Salt and pepper

1. Heat up the oven at about 180 degrees celsius.
2. Put the goats cheese in an oven tray and wait for the oven to heat up.
3. To make the dressing, put about 2 tablespoons honey, and 2 tablespoons mustard (spicy) in a bowl. Add about 3 tablespoons olive oil and a squeeze of lemon juice. Season with salt, pepper and good dose of thyme, and stir until a cohesive mixture.
4. Once, the oven is hot, put the goats cheese in the oven, set it at about 10 minutes, check every now and then to see if it is melting a bit.
5. In a pan, put in your shredded bacon, don’t make it to crispy, simply cook it through thoroughly.
6. When the goats cheese is done, assemble the salad. Toss the dressing through the salad, rucola is a great choice, and the chopped up cucumber and tomatoes. Top it off with the bacon and goats cheese and enjoy!!


Pear Tartlets

Pear Tartlets

2 x 425 g pear halves, drained
Cream filling:
1 large egg white
3 tablespoons icing sugar
3 tablespoons finely ground almonds
2 teaspoons melted butter
1/4 teaspoon pure almond extract

1/2 teaspoons grated lemon zest
1/4 cup caster sugar
1/4 teaspoon cinnamon
2 teaspoons butter, cut into small bits
Pastry: 2 sheets frozen puff pastry, thawed and quartered

1. Drain pears in colander and set aside.
2. Whisk egg whites with electric beater for 2-3 minutes. Add icing sugar and beat for a further minute.
3. Add the rest of the cream filling ingredients together. Refrigerate.
4. Mix all topping ingredients together and combine it with the pears.
5. Cut defrosted pastry into squares or rounds (large cookie cutter)
6. Spread cream over pastry, leaving a small border.
7. Place pears on the pastry pieces.
8. Evenly scatter bits of butter over top of filling.
9. Bake in a hot oven @ 220ºC for 20-25 minutes or until pears are tender and crust is golden. (Cover top with a sheet of foil if it begins to turn brown in colour.
10. Glaze top of pears & place back in the oven for a further 5 minutes or until pears are golden brown.
11. Cool on baking sheet 5 minutes. Transfer (on parchment) to rack to cool completely. Dust with icing sugar.

Complementary Recipe: Homemade Vanilla Ice-cream
1 cup whole milk
¾ cup granulated sugar
2 cups heavy cream, divided
Pinch of salt
1 vanilla bean, split in half lengthwise
6 egg yolks
¾ teaspoon vanilla extract

1. Warm the milk, sugar, 1 cup of the heavy cream and the salt in a medium saucepan over low heat, stirring until the sugar is dissolved. Scrape the seeds from the vanilla bean into the milk mixture and add the bean to the mixture as well. Cover, remove from the heat and let steep at room temperature for 30 minutes.
2. Pour the remaining 1 cup heavy cream into a large bowl and place a fine-mesh sieve on top. Whisk the egg yolks in a medium bowl. Slowly pour the warmed milk mixture into the egg yolks, whisking constantly. Scrape the mixture back into the saucepan.
3. Place the saucepan over medium heat and stir constantly with a rubber spatula, being sure to scrape the bottom of the pan as you stir, until the mixture thickens and coats the back of the spatula, a few minutes. The mixture should register 170 to 175 degrees F on an instant-read digital thermometer.
4. Pour the custard through the fine-mesh sieve and stir it into the cream. Place the vanilla bean into the custard, stir in the vanilla extract, and place the bowl over an ice bath. Stir occasionally, until the mixture is cool. Cover and transfer the custard to the refrigerator until completely chilled, at least 8 hours or overnight.
5. When ready to churn the ice cream, remove the vanilla bean from the custard and freeze the mixture in your ice cream maker according to the manufacturer’s instructions. Transfer to a freezer-safe container and store in the freezer.
vanilla icecream


Chocolate Self-Saucing Pudding

Chocolate Self-Saucing Pudding

Pudding Ingredients:
125 g Plain Flour
1 Pinch of Salt
80 g caster sugar
3 teaspoons Baking powder
4 tablespoons cocoa powder
250 ml Milk
85 g unsalted Butter melted
2 Eggs lightly beaten
1 teaspoon vanilla extract

Topping Ingredients:
185 g soft brown sugar
2 tablespoons cocoa powder
250 ml boiling Water

1. Preheat the oven to 180°C
2. Sift the flour, salt, sugar, baking powder and cocoa powder into a bowl.
Add the milk, melted butter, egg and vanilla extract and mix with beaters until combined.
3. Pour into four 250 ml (1 cup) greased pudding moulds.
4. Combine boiling water and other topping ingredients together.
5. Pour topping carefully over the puddings, and bake for 20 to 25 minutes.

Extras: Ice cream, cream, strawberries, chocolate sauce or crème fraiche to serve.

Complementary Recipe: Homemade Whipped Cream
1 cup heavy cream
1 teaspoon vanilla extract
1 tablespoon confectioners’ sugar

1. In a large bowl, whip cream until stiff peaks are just about to form. Beat in vanilla and sugar until peaks form. Make sure not to over-beat, cream will then become lumpy and butter-like.


Corn and Zucchini Quiche

Corn and Zucchini Quiche

1 cup corn kernels, frozen
2 medium zucchini, coarsely grated
6 shallots, finely chopped
3 Tablespoons fresh herbs, chopped
(eg, oregano, parsley, chives)
1 clove garlic, crushed
2 eggs, lightly beaten
250 ml cream
1 cup grated cheddar cheese
½ teaspoon salt
½ cup wholemeal SR flour
6 cherry tomatoes, halved

1. Preheat oven to 210°C .
2. Grease and lightly flour quiche dish.
3. Combine corn, zucchini, shallots, herbs and garlic in a medium bowl.
4. Combine eggs, cream, cheese and salt in a medium bowl. Add to vegetable
mixture and stir.
5. Sprinkle flour over mixture and gently stir to combine but DO NOT OVER MIX.
6. Pour into quiche dish and top with halved cherry tomatoes.
7. Bake in preheated oven for 25-30 minutes.
8. Let it rest for 5-10 minutes and garnish and plate.

Complementary Recipe: Cucumber Salad
Sour cream (light)
Little bit of lemon pepper

1. Slice the cucumbers and mix them with other
Creamy Dilled Cucumber Salad 500