Easy Garlic Prawn Skewers

October 11, 2014 at 1:24 am

Easy Garlic Prawn skewers

INGREDIENTS

  • 1 bag of prawn cutlets.
  • 3/4 cup of olive oil
  • 1/2 a lemon
  • 4 tsp of garlic paste
  • 5  garlic cloves

METHOD

1. Prepare some prawn cutlets and skewer 3 on mini skewers.

2. Prepare a basting of 3/4 cup olive oil, squeeze of half a lemon and 4 tsp of garlic paste or 4 garlic cloves crushed.

3. Cook the prawn on medium heat with a little oil for a minute or so on each side.

4. When done brush with the garlic marinade and Enjoy…..yes it is that easy!

Fetta and Spinach pinwheels

October 11, 2014 at 1:10 am

Fetta and Spinach pinwheels

INGREDIENTS

  • 6 Sheets square puff pastry sheets
  • 250g frozen finely chopped spinach (I used HEINZ brand) de-frosted and drained
  • 1 1/4 cup crumbled fetta cheese
  • 1 egg for mix
  • 1 egg for bushing pastry

METHOD

1. Pre-heat oven to 210 degress celsius.

2. Put all ingredients into a bowl and mix well.

3. Spread a thin layer of the mixture on a sheet of puff pastry and repeat with 2 remaining sheets.

4. Place another sheet of puff pastry directly onto the other with the mixture.

5. Press down in middle and around the edges.

6. Cut each square into 2 cm strips.

7. Roll each strip until you get a pinwheel and line on a pre-prepared baking tray with baking paper. Space each one 2 cm apart.

8. Repeat process pressing down each bottom if necessary.

9. Brush each pastry lightly with a lightly beaten egg and bake for about 20 minutes until golden brown.

Enjoy!

Note: you can also add shredded cheese 1/2cup to get a more oozy effect and make it easier for kids to eat.

Koulourakia Greek Easter Biscuits with Natvia

April 22, 2013 at 9:44 am

recipe16a

INGREDIENTS

  • 3 eggs separated
  • 2 tsp vanilla extract
  • 1 tsp MAHLEPI (found in Deli. Substitute will all spice if you wish)
  • 125g butter softened
  • 1/2 cup sugar (I used NATVIA, the natural sugar substitute)
  • 150ml Light cream
  • 5 cups self raising flour 1 egg lightly whisked to brush on top
  • 1/4 cup oil for greasing the hands

METHOD

1. Pre-heat oven to 180 degrees celsius.

2. Beat sugar and butter until starting to change colour, pale looking.

3. Whisk egg yolks in a seperate bowl until starting to change colour and egg whites in a seperate bowl until soft peaks are formed.

4. In a large bowl add the beaten sugar and butter with egg yolks, vanilla extract and cream. Stir. Add MAHLEPI spice, and sifted flour to the bowl. Stir.

5. Add the egg whites half first, folding into mixture then add other half, folding again. The mixture will be really soft.

6. Wipe your hand with oil and grap 1 tblsp of mixture.

7. Roll into a log 1 cm thick roughly. Find the middle then let each side hang vertically. Fold one side over the other until you have a plait. The thinner the platt the crispier the biscuits. The bigger and thicker the softer. Personally I prefer them crispier. Brush with beaten egg and place in oven for 20-30 minutes until golden brown.

Cook in batches, 2 trays in the oven at a time for even heat distribution. Enjoy!

Baked Chicken Nuggets

March 12, 2013 at 10:11 am

recipe24a

A healthy alternative to fast food nuggets, the taste? Thumbs up from the kids.

INGREDIENTS

  • 500g chicken ( I used organic chicken breast)
  • 1 tblsp smoked paprika
  • 1 cup thick yoghurt
  • 2 cups panko breadcrumbs
  • Seasoning (try YIAH spices)

METHOD

1. Pre-heat oven to 200 degrees.

2. Line 2 baking trays with baking paper and spray with light olive oil.

3. Cut the chicken into half palm size pieces.

4. Prepare a bowl with the paprika, yoghurt and seasoning. Prepare another bowl with the panko breadcrumbs.

5. Dip the chicken in the yoghurt, shake of excess and coat in the panko breadcrumbs.Place on the baking tray.

6. Lightly spray with oil and bake for about 30 minutes in a pre-heated 190 degree celsius oven or until golden.

Serve with your favourite veggies and/or salad.

Chicken Satay Skewers and Basmati Rice with Sugar Free Natvia

March 12, 2013 at 9:13 am

recipe7a

Follow this recipe for a yummy chicken satay dinner.

INGREDIENTS

Satay Dressing:

  • 1 sml can Ayam Light Coconut Cream
  • 1/2 tablespoon NATVIA
  • 2 red chilli’s (unseeded if you want less heat)
  • 1/2 tablespoon grated ginger
  • 1 tblsp chopped lemongrass
  • 1 lime juiced
  • 1/2  tbslp fish sauce
  • 2 tblsp soy sauce
  • 1 tsp tamarind paste (available in Asian section of supermarkets)
  • 2 cloves garlic
  • 1/3 cup salted peanuts

METHOD

1. In a a food processor add all ingredients except for coconut cream and NATVIA.

2. When blended add ingredients in a small saucepan on low heat, stirring 2 minutes or until aromatic. Add NATVIA sugar, stir for 1 minute then add the coconut cream.

3. Bring to a low simmer stirring occasionally for a few minutes and its done! You can use this dressing on your salads, fish, meats and poultry or vegetables.

In this recipe I served mine with Basmati rice, snow peas, carrots and toasted peanuts.

This is what I used:

  • 150 g snow peas, cleaned
  • 2 carrots sliced
  • 1/3 cup water

I used a pan sprayed with rice bran oil then added the carrots, tossed for 2 minutes, added the water until almost evaporated then added the snow peas tossing for a further 2 minutes then removed from heat and set aside.

 

BASMATI RICE

  • 1 cup basmati rice
  • 2 cups water
  • Cook using the absorption method.

TOASTED PEANUTS

In a pan on medium heat toss 1/3 cup unsalted peanuts until oils start to release and peanuts brown. Remove from heat.

CHICKEN SKEWERS

1. Pre-soak skewers in water for 30 minutes to avoid burning whilst cooking.

2. I used 600g Organic skin free chicken breast and sliced each piece vertically about 3 -4 cm wide. You should get about 4 pieces roughly from each chicken breast. Place each piece on skewers and on a medium heat spray pan with rice bran oil and cook chicken until browned on each side.

3. To plate up grab a large platter and line 3/4 of it with Basmati rice. Place the veggies on the remaining side and place the chicken skewers on the rice. Drizzle the chicken with the Satay Dressing and add the remaining Satay dressing in a small serving bowl for each person to add their own.

4. Sprinkle the chicken and vegetables with the roasted peanuts, if you like add some finely chopped coriander on top as well. Sit down and ENJOY!

Choc Chip Muffins

November 12, 2012 at 9:54 am

recipe18a

INGREDIENTS

  • 100g butter at room temperature
  • 270 g (1 1/4 cups caster sugar)
  • 2 eggs
  • 225 g (1 1/2 cups ) plain flour
  • 50 g ( 1/2 cup ) cocoa powder
  • 1 teaspoon bicarbonate of soda
  • 1/2 teaspoon baking powder
  • 125 ml (1/2 cup) milk
  • 125 g (2/3 cup ) dark choc bits
  • CHOCOLATE FROSTING (I just made a chocolate icing instead)
  • 100g butter at room temperature
  • 450 g (3 cups) icing sugar mixture
  • 30 g (1/4 cup) cocoa powder sifted
  • 60ml (1/4 cup) milk

METHOD

1. Pre-heat oven to 180 degrees celsius.

2. Line 18 80 ml (1/3 cup) capacity muffins pans with patty pans.

3. Use an electric beater to beat the butter and sugar in a bowl until pale and creamy. Add eggs 1 at a time beating well after each addition.

4. Sift flour, cocoa, bicarbonate of soda and baking powder into a bowl. Fold the flour and milk into the butter mixture in alternate batches until just combined. Stir in the chocolate bits to combine.

5. Divide the mixture among prepared pans and smooth the surface.

6. Bake for 15 – 20 minutes or until a skewer inserted into the centers comes out clean.Set aside in the pans to cool slightly before transferring to a wire rack to cool completely.

7. To make the chocolate frosting use an electric beater to beat the butter until very pale. Gradually add the icing sugar, cocoa powder, and milk and beat until well combined. Spread the chocolate frosting evenly over the cupcakes. I used QUEEN Royal Icing mixed with cocoa powder for the icing.

This recipe is inspired by the June 2011 Issue Page 109 of The Woolworths Australian Good Taste Magazine

Sugar free Natvia Mini Mock Cheesecake and Koulourakia

November 12, 2012 at 9:40 am

Natvia Cheesecake Cupcakes

INGREDIENTS

  • 50 g melted butter
  • 5 large Koulourakia(approx.) crumbed* (see recipe below this)
  • 300 ml thickened cream
  • 220 g tub Kraft Extra Light Philadelphia Cream Cheese (less than 5% fat)
  • 50 g melted sugarless chocolate (you can use 70% dark chocolate if you wish)
  • 1 1/2 tablespoons Natvia
  • 1 tablespoon VITARIUM chocolate
  • 2 gelatine leaves

METHOD

1. Combine the melted butter with the crumbed Koulourakia. Press into cup cake/muffin patties. Refigerate for 10 minutes.

2. Prepare the gelatine as per instructions, allow to cool.

3. Whip cream and NATVIA sugar until thick and creamy. Add vanilla, Vitarium chocolate and cream cheese. Beat for 2 minutes. Add gelatine and beat for another 2 minutes.

4. Melt the chocolate, cool slightly and fold into the mixture, roughly.

5. Place the mixture into the pre-prepared bases and refrigerate again. Before serving pop into the freezer for 10 minutes.

Note: Unlike other cheesecakes that are firm these are a little softer hence the freezing. Enjoy this little satisfying and light delight!

 

Recipe for Koulourakia:

INGREDIENTS

  • 3 eggs separated
  • 2 tsp vanilla extract
  • 1 tsp MAHLEPI (found in Deli. Substitute will all spice if you wish)
  • 125g butter, softened
  • 1/2 cup sugar (I used NATVIA, the natural sugar substitute)
  • 150ml Light cream
  • 5 cups self raising flour
  • 1 egg lightly whisked to brush on top 1/4 cup oil for greasing the hands

METHOD

1. Pre-heat oven to 180 degrees celsius.

2. Beat sugar and butter until starting to change colour, pale looking.

3. Whisk egg yolks in a seperate bowl until starting to change colour and egg whites in a seperate bowl until soft peaks are formed.

4. In a large bowl add the beaten sugar and butter with egg yolks, vanilla extract and cream. Stir. Add MAHLEPI spice, and sifted flour to the bowl. Stir.

5. Add the egg whites half first, folding into mixture then add other half, folding again. The mixture will be really soft.

6. Wipe your hand with oil and grap 1 tblsp of mixture.

7. Roll mixture into a log 1 cm thick roughly. Find the middle then let each side hang vertically. Fold one side over the other until you have a plait. The thinner the platt the crispier the biscuits. The bigger and thicker the softer. Personally I prefer them crispier.

8. Brush with beaten egg and place in oven for 20-30 minutes until golden brown. Cook in batches, 2 trays in the oven at a time for even heat distribution.

Enjoy!