Be a Chef!
Share your favourite recipe with us! Whether this is a tasty treat, or something more hearty, we would love to hear about it!
Post your recipe as a comment on our Facebook group or email it to [email protected].
We will share as many of these recipes as we can here over the next couple of weeks.
Happy cooking!
Its creative fortnight and we, as a community, are exploring and celebrating all things creative! While the list of ways that we can be creative is endless, the Parents’ Association are excited to be taking the lead on the ‘Be a Chef’ element of creative fortnight. Being a chef isn’t just for those of us that choose it as a career – we can all be chefs!
Preparing and eating food is part of our daily lives as humans. Eating together is not something that is uniquely human, but it is something that plays a big role in creating and maintaining social bonds for us humans. Anthropologists, or people who study the things that make us human, have a fancy word for this – they call it commensality. Commensality – or eating together – plays a big part in how we connect and how we share. Oftentimes, the things we eat, and even the way we eat, reflect the values and belief systems we share as cultures, as communities, and as families. This can be tied to our religious beliefs more broadly or simply to the values we share as a family.
Below are some amazing recipes that have been shared with us by our community. In some ways then, when we try out these lovely recipes at home, we will not only create the food itself, we’ll create an experience that will help to solidify our bond as both a family and a community. So let’s share recipes and let’s share experiences. Let’s do this as a community. And most importantly, let’s have fun doing it!
Mercimek Köftesi (Lentil Balls) recipe from Ece
one of the most popular meze/appetizers of Turkish cuisine
In Turkey, these tender delights are called mercimek köftesi (mare-juh-MEK' kuf-tay-SEE'). They are served cold/at room temperature as an appetizer–meze–or as a finger food at social gatherings. A very easy, healthy and delicious vegetarian/vegan recipe
Ingredients (Serves ~8 people):
2 cups red lentil
4,5 cup water
1 cup fine bulgur wheat
½ cup olive oil
1 onion
1 tbsp tomato paste
1 tbsp sweet paprika paste/chilli sauce (preferred)—can be substituted with 2 tsp sweet paprika powder
5-6 spring/green onions
¾ bunch parsley
1 tsp cumin powder
Salt
Lettuce leaves and lemon slices - to serve
Method: Boil the red lentils in the water for 15-20 minutes or until soft. Turn off the hob. Add the bulgur and cover, allowing it to absorb the remaining water. After around 30 minutes, you will notice that the bulgur has soaked up all the liquids and also has cooked. Let the mixture cool down a bit.
Meanwhile, heat the oil in a pan and sauté the finely chopped onions until translucent. Add tomato paste, paprika paste, cumin powder and cook 2 more minutes. Add this to lentil mixture. Add finely chopped parsley, spring onions and salt to the mixture and mix well (using hands to mix is easier).
Take a handful of the mixture and shape lentil balls. Place on freshly washed lettuce leaves to serve.
You can add a few drops of lemon, wrap in lettuce and enjoy!
one of the most popular meze/appetizers of Turkish cuisine
In Turkey, these tender delights are called mercimek köftesi (mare-juh-MEK' kuf-tay-SEE'). They are served cold/at room temperature as an appetizer–meze–or as a finger food at social gatherings. A very easy, healthy and delicious vegetarian/vegan recipe
Ingredients (Serves ~8 people):
2 cups red lentil
4,5 cup water
1 cup fine bulgur wheat
½ cup olive oil
1 onion
1 tbsp tomato paste
1 tbsp sweet paprika paste/chilli sauce (preferred)—can be substituted with 2 tsp sweet paprika powder
5-6 spring/green onions
¾ bunch parsley
1 tsp cumin powder
Salt
Lettuce leaves and lemon slices - to serve
Method: Boil the red lentils in the water for 15-20 minutes or until soft. Turn off the hob. Add the bulgur and cover, allowing it to absorb the remaining water. After around 30 minutes, you will notice that the bulgur has soaked up all the liquids and also has cooked. Let the mixture cool down a bit.
Meanwhile, heat the oil in a pan and sauté the finely chopped onions until translucent. Add tomato paste, paprika paste, cumin powder and cook 2 more minutes. Add this to lentil mixture. Add finely chopped parsley, spring onions and salt to the mixture and mix well (using hands to mix is easier).
Take a handful of the mixture and shape lentil balls. Place on freshly washed lettuce leaves to serve.
You can add a few drops of lemon, wrap in lettuce and enjoy!
Keto Crepes recipe from Nikitha Tadahal
Easy breakfast/low carb/keto
Ingredients
3 eggs
1 cup almond flour
1 tsp vanilla extract
1 tsp of xylitol/ sweetener of your choice
Pinch of salt
Method
. In a blender add all the ingredients blend until creamy and smooth.
. The batter should be runny.
. Preheat the skillet to medium heat, once heated spray with olive oil to avoid batter to stick to the skillet .
. Pour the 1/4cup of batter in the middle
. Carefully grab the skillet by the handle and circle the batter around to spread the batter evenly and to get thinner layer.
. Cook for 2mins or until it's start to get golden and with spatula turn over.
. Cook the other side for a minute and remove from the heat.
. Repeat until you have used all the batter.
. Serve with your favourite toppings.
Easy breakfast/low carb/keto
Ingredients
3 eggs
1 cup almond flour
1 tsp vanilla extract
1 tsp of xylitol/ sweetener of your choice
Pinch of salt
Method
. In a blender add all the ingredients blend until creamy and smooth.
. The batter should be runny.
. Preheat the skillet to medium heat, once heated spray with olive oil to avoid batter to stick to the skillet .
. Pour the 1/4cup of batter in the middle
. Carefully grab the skillet by the handle and circle the batter around to spread the batter evenly and to get thinner layer.
. Cook for 2mins or until it's start to get golden and with spatula turn over.
. Cook the other side for a minute and remove from the heat.
. Repeat until you have used all the batter.
. Serve with your favourite toppings.
Crunchy Cookies recipe from Filip Plucinski (JI)
Filip is always very willing to take part in rolling the dough and cutting out the shapes:) Kids also love to decorate the cookies, this is great fun:)
Ingredients:
1 egg
1 egg yolk
200 g of butter
2 tsp of baking powder
1/2 cup of sugar
3 cups of plain flour
16 g of vanilla sugar
Method:
1. Knead the all the ingredients in a big bowl. Put it in the freezer for about half an hour - thanks to that cookies will be easier to prepare and crispier.
2. Roll the thin dough (3-4 mm) on a floured board/worktop/clean table. Use cookie cutters to cut out any shapes you like.
3. Put the cookies on a tray with baking paper. Bake cookies in preheated oven - fan 200 degrees C for about 10 minutes. The cookies are ready - enjoy!
These cookies can be great to be hung on the Christmas tree - just cut out small holes in cookies before baking them, you could also decorate them:)
Filip is always very willing to take part in rolling the dough and cutting out the shapes:) Kids also love to decorate the cookies, this is great fun:)
Ingredients:
1 egg
1 egg yolk
200 g of butter
2 tsp of baking powder
1/2 cup of sugar
3 cups of plain flour
16 g of vanilla sugar
Method:
1. Knead the all the ingredients in a big bowl. Put it in the freezer for about half an hour - thanks to that cookies will be easier to prepare and crispier.
2. Roll the thin dough (3-4 mm) on a floured board/worktop/clean table. Use cookie cutters to cut out any shapes you like.
3. Put the cookies on a tray with baking paper. Bake cookies in preheated oven - fan 200 degrees C for about 10 minutes. The cookies are ready - enjoy!
These cookies can be great to be hung on the Christmas tree - just cut out small holes in cookies before baking them, you could also decorate them:)
Swedish Kladdkaka/Sticky chocolate Cake recipe from Sofia (Emer's 1st Class)
Ingredients (for 6 servings)
Preparation
Preheat the oven to 350°F (180°C)
In a medium bowl, whisk the sugar and eggs until the mixture is pale yellow in colour.
Sift in the flour, cocoa powder, and salt.
Fold until incorporated.
Mix in the butter and vanilla.
Grease a pan with butter and sprinkle cocoa powder to coat.
Pour in batter and smooth out. Batter will be very thick.
Bake for 20 minutes or until the top has hardened. The centre should still be soft.
If you want like Sofia did , place some marshmallows on top and put it under the grill for 1-2 min until they get roasted.
Ingredients (for 6 servings)
- 1 ⅓ cups sugar (265 g)
- 2 eggs
- ½ cup flour (60 g)
- ¼ cup cocoa powder (30 g)
- 1 pinch salt
- ½ cup butter (115 g), melted
- 1 tablespoon vanilla extract
- 1 tablespoon butter
- 1 tablespoon cocoa powder
Preparation
Preheat the oven to 350°F (180°C)
In a medium bowl, whisk the sugar and eggs until the mixture is pale yellow in colour.
Sift in the flour, cocoa powder, and salt.
Fold until incorporated.
Mix in the butter and vanilla.
Grease a pan with butter and sprinkle cocoa powder to coat.
Pour in batter and smooth out. Batter will be very thick.
Bake for 20 minutes or until the top has hardened. The centre should still be soft.
If you want like Sofia did , place some marshmallows on top and put it under the grill for 1-2 min until they get roasted.
Muffin recipe from Joyce Connell
Lovely with a cuppa and easy(ish)! to make with little'uns!
In our family we make these muffins for anything and everything! They're our go-to for birthdays, Father's day, Mother's day, and rainy weekends. They're dairy and egg free and super easy to make!
You'll need:
3 ripe bananas
2 cups of plain flour
1 cup of brown sugar
1 tsp of cinnamon
1 tsp of baking soda
1 tsp of salt
1/4 cup of oil ( we usually use coconut oil)
Dash of vanilla extract
You can also add anything else that takes your fancy. We usually use raisins or dark chocolate chips.
Method:
Mash the bananas and add the sugar, the oil and the vanilla extract. Give it a good mix.
Combine all the dry ingredients and then add them to the wet mixture. Mix again.
If you go for any extras like choc chips or raisins be sure to add them into the mix, too.
Bake in a muffin tin in the centre of a preheated oven at 180 degrees for 25 minutes.
Lovely with a cuppa and easy(ish)! to make with little'uns!
In our family we make these muffins for anything and everything! They're our go-to for birthdays, Father's day, Mother's day, and rainy weekends. They're dairy and egg free and super easy to make!
You'll need:
3 ripe bananas
2 cups of plain flour
1 cup of brown sugar
1 tsp of cinnamon
1 tsp of baking soda
1 tsp of salt
1/4 cup of oil ( we usually use coconut oil)
Dash of vanilla extract
You can also add anything else that takes your fancy. We usually use raisins or dark chocolate chips.
Method:
Mash the bananas and add the sugar, the oil and the vanilla extract. Give it a good mix.
Combine all the dry ingredients and then add them to the wet mixture. Mix again.
If you go for any extras like choc chips or raisins be sure to add them into the mix, too.
Bake in a muffin tin in the centre of a preheated oven at 180 degrees for 25 minutes.
Oat & Banana Bakes recipe from Amy Murphy
I'm always on the lookout for new ideas for lunchboxes, snacks that will give the kids energy but that are also healthy (and nice for me to have with a cuppa too ) these have been a big hit in our house.
Ingredients
• 3 ripe bananas
• 200g oats
• 100g raisins
• 100g melted butter
• 1 beaten egg
• 4 tbsp maple syrup
• 1 tsp vanilla essence
• 1 tsp ground cinnamon
Method
1. Preheat oven to 180°C
2. Mash bananas then add melted butter, beaten egg & maple syrup, give a good mix
3. Add in oats, raisins, vanilla & cinnamon then mix again
4. Pour mixture onto greaseproof paper lined baking tray and bake for 20 mins
5. Once cooled cut in to squares
I keep these in tupperware in the fridge and they last a good few days, handy for popping into lunchbox!
I'm always on the lookout for new ideas for lunchboxes, snacks that will give the kids energy but that are also healthy (and nice for me to have with a cuppa too ) these have been a big hit in our house.
Ingredients
• 3 ripe bananas
• 200g oats
• 100g raisins
• 100g melted butter
• 1 beaten egg
• 4 tbsp maple syrup
• 1 tsp vanilla essence
• 1 tsp ground cinnamon
Method
1. Preheat oven to 180°C
2. Mash bananas then add melted butter, beaten egg & maple syrup, give a good mix
3. Add in oats, raisins, vanilla & cinnamon then mix again
4. Pour mixture onto greaseproof paper lined baking tray and bake for 20 mins
5. Once cooled cut in to squares
I keep these in tupperware in the fridge and they last a good few days, handy for popping into lunchbox!
Muddy Buddies aka puppy chow recipe from Michelle Worley
Ingredients
650g Shreddies
60g butter
120g peanut butter
200g chocolate (I use 150g dark and 50g milk chocolate usually)
5ml vanilla extract
170g icing sugar
Method
You'll also need a large mixing bowl, a small microwave safe bowl, a spatula and a really big ziploc type bag (a plastic bag for life bag can be used if its been cleaned and dried too, but its a bit trickier)
Heat the butter, peanut butter and chocolate in the microwave safe bowl for 30 second bursts, stirring between for a few seconds to see if the chocolate is fully melted and incorporated. Once its melted, add the vanilla.
Pour over the Shreddies in the big mixing bowl and use the spatula to stir. It will look like there isn't enough chocolate mixture to coat the cereal, but just keep stirring gently, making sure to use the spatula to scrape the bottom and sides of the bowl. Eventually, everything gets covered.
Place around 1/2 the icing sugar in the plastic bag, add all the shreddies and then the other 1/2 of the icing sugar. Seal the bag and shake. After 30 seconds or so, the cereal should all be coated in the icing sugar.
Can be eaten right away, but I think its nicer if it sits in the fridge for a bit first.
Ingredients
650g Shreddies
60g butter
120g peanut butter
200g chocolate (I use 150g dark and 50g milk chocolate usually)
5ml vanilla extract
170g icing sugar
Method
You'll also need a large mixing bowl, a small microwave safe bowl, a spatula and a really big ziploc type bag (a plastic bag for life bag can be used if its been cleaned and dried too, but its a bit trickier)
Heat the butter, peanut butter and chocolate in the microwave safe bowl for 30 second bursts, stirring between for a few seconds to see if the chocolate is fully melted and incorporated. Once its melted, add the vanilla.
Pour over the Shreddies in the big mixing bowl and use the spatula to stir. It will look like there isn't enough chocolate mixture to coat the cereal, but just keep stirring gently, making sure to use the spatula to scrape the bottom and sides of the bowl. Eventually, everything gets covered.
Place around 1/2 the icing sugar in the plastic bag, add all the shreddies and then the other 1/2 of the icing sugar. Seal the bag and shake. After 30 seconds or so, the cereal should all be coated in the icing sugar.
Can be eaten right away, but I think its nicer if it sits in the fridge for a bit first.
Yogurt Cake recipe from Armelle, Arthur & Cassiopee
INGREDIENTS needed :
INGREDIENTS needed :
- 1 cup any flavour yogurt** (I find flavoured regular natural yogurt to be the best / room temperature) (250 grams)
- 3 large eggs (room temperature)
- 1/2 cup vegetable oil (112 grams)
- 3/4 cup sugar (154.50 grams)
- 1 1/2 cups all purpose flour (225 grams)
- 1 1/2 teaspoons baking powder
- powdered sugar
- Heat oven to 350 degrees (180° celcius). Grease an 8 inch cake pan.
- In a medium bowl, using a hand mixer on medium speed, lightly beat eggs (approximately 30 seconds) add oil, sugar and yogurt, beat for 1 minute until smooth, add flour and baking powder and beat until well combined approximately another minute. Pour into greased cake pan and bake 35-40 minutes or until tested done (when toothpick or knife inserted in cake comes out clean). When cool, sprinkle with powdered sugar if desired.
- Enjoy :)
Family favourites from Sharon Lunney
Thought I'd send some of my kids favourite recipes including my own christmas mincemeat recipe. I make it every year at the end of october so its good to use by the beginning of december for the weekly batches of mince pies! We love mince pies here!
Christmas Mincemeat
This is a very sweet mincemeat and much sweeter than the shop bought, I don't like the bitterness from currents used in a lot of other mincemeats, so I use different fruits to make a really sweet christmass mincemeat that even my 5 year old likes! We have to make it every year coming up to christmas and mince pies made from it are in high demand by family and friends!
Ingredients
450g grated cooking apple
200g shredded suet (I use a pack of atora beef suet but you can use vegetarian instead for the veggie version)
350g raisins
225g sultanas
450g of a mix of coarsely chopped dates, mixed peel, and chopped dried apricots (I snip the whole dried ones into relatively big chunks) you can mix up the amounts of each depending on how sweet you like once they all weight 450 together, I usually go around 120g mixed peel, and split the remainder between the dates and apricots)
any fruit here can be used, you could try dried cranberries or extra raisins if you don't like apricots, the dates give it a nice toffee flavour, if you like currents you could add a few in this mix)
350g soft dark brown sugar
Grated rind and juice of 3 oranges
Grated rind and juice of 2 lemons
50-80g slivered almonds depending on how much you like nuts ( or any nut, chopped hazelnuts would be nice)
4 teaspoons of ground mixed spice
1/2 teaspoon ground cinnamon (1 tsp if you like a strong cinnamon flavour)
1/2 grated nutmeg
Optional: Brandy to taste, I use about 10 generous tablespoons which leaves just enough to give you a hint of brandy flavour, but not overpowering.
Instructions:
1) mix all ingredients except the brandy in a bowl and leave covered with a tea towel overnight for at least 12 hours. Stir it and pour your wishes for the next year in every time you pass it!
2) Place the mix in a large ovenproof dish, cover loosely with foil and bake in a very low oven at appro. 100-120 degrees celcius fan for 3 hours.
3) Sterilise some jars, (wash in the dishwasher and place in the low oven for approx. 15 minutes. Scald a ladle and the lids if not using kilner jars in boiling water.
4) When the mincemeat is baked allow to cool for about 10 minutes and then spoon over the brandy and mix well.
5) Spoon the mix into the jars while still warm/hot and seal ( I use large 1 litre kilner jars and get about 2 and a bit of them. Enough mincemeat for multiple batches of mince pies and some still to go into the new year.
6) Store in a cool dry place (we store in a cool shed!) or the fridge for at least 4 weeks to mature before use. The longer you keep it the better it gets. It will keep sealed for up to 6 months or longer unopened (ours doesn't stay unopened that long) and a couple of months opened in the fridge so keep using it.
We use it to make frangipan mince pies or Apple and mincemeat crumble with a hazelnut and oat crumble topping throughout the winter season.
Isabelles favourite Chorizo spaghetti.
This is my daughter Isabelle (Lauras senior infants) favourite dinner, and its a way to get lots of veg into the sauce. The sauce is also good to use on pizza bases for a smoky chorizo homemade pizza with hidden veg. It freezes really well and is handy to have in the freezer. Freeze in muffin/cupcake cases for single serving portions or a large container for no cook family dinner midweek.
Ingredients
1 thinly sliced mild chorizo sausage
1 red onion finely chopped in food processor
1 red pepper finely chopped in food processor
1 stick celery finely chopped in food processor
1 carrot finely chopped in food processor
3 large cloves of garlic finely chopped
1-2 tablespoons dried oregano
approx. 600-700g passata
approx. 100-200ml vegetable stock/water
Method
1) Sautee off the sliced chorizo in a medium heat pot/pan with a small amount of olive oil so that it releases its oils. Remove from the pan and set aside.
2) Very finely chop the onion in a food processor and add to the pot on medium heat to soften with the garlic for approx. 5minutes.
3) Very finely chop the pepper, celery and carrot in a food processor so it dissolves into the sauce during cooking. Add to the pot and sautee for approx. 4-5 minutes.
4) Add the oregano.
5) Return the cooked chorizo to the pot and add the passata. Use the stock/water to rinse the passata jar/container and add to the pot.
6) Simmer on a low/medium heat for approx. 20 minutes
7) Serve with spaghetti or pasta. Also good as a pizza sauce or served with rice.
Hope you enjoy.
Thought I'd send some of my kids favourite recipes including my own christmas mincemeat recipe. I make it every year at the end of october so its good to use by the beginning of december for the weekly batches of mince pies! We love mince pies here!
Christmas Mincemeat
This is a very sweet mincemeat and much sweeter than the shop bought, I don't like the bitterness from currents used in a lot of other mincemeats, so I use different fruits to make a really sweet christmass mincemeat that even my 5 year old likes! We have to make it every year coming up to christmas and mince pies made from it are in high demand by family and friends!
Ingredients
450g grated cooking apple
200g shredded suet (I use a pack of atora beef suet but you can use vegetarian instead for the veggie version)
350g raisins
225g sultanas
450g of a mix of coarsely chopped dates, mixed peel, and chopped dried apricots (I snip the whole dried ones into relatively big chunks) you can mix up the amounts of each depending on how sweet you like once they all weight 450 together, I usually go around 120g mixed peel, and split the remainder between the dates and apricots)
any fruit here can be used, you could try dried cranberries or extra raisins if you don't like apricots, the dates give it a nice toffee flavour, if you like currents you could add a few in this mix)
350g soft dark brown sugar
Grated rind and juice of 3 oranges
Grated rind and juice of 2 lemons
50-80g slivered almonds depending on how much you like nuts ( or any nut, chopped hazelnuts would be nice)
4 teaspoons of ground mixed spice
1/2 teaspoon ground cinnamon (1 tsp if you like a strong cinnamon flavour)
1/2 grated nutmeg
Optional: Brandy to taste, I use about 10 generous tablespoons which leaves just enough to give you a hint of brandy flavour, but not overpowering.
Instructions:
1) mix all ingredients except the brandy in a bowl and leave covered with a tea towel overnight for at least 12 hours. Stir it and pour your wishes for the next year in every time you pass it!
2) Place the mix in a large ovenproof dish, cover loosely with foil and bake in a very low oven at appro. 100-120 degrees celcius fan for 3 hours.
3) Sterilise some jars, (wash in the dishwasher and place in the low oven for approx. 15 minutes. Scald a ladle and the lids if not using kilner jars in boiling water.
4) When the mincemeat is baked allow to cool for about 10 minutes and then spoon over the brandy and mix well.
5) Spoon the mix into the jars while still warm/hot and seal ( I use large 1 litre kilner jars and get about 2 and a bit of them. Enough mincemeat for multiple batches of mince pies and some still to go into the new year.
6) Store in a cool dry place (we store in a cool shed!) or the fridge for at least 4 weeks to mature before use. The longer you keep it the better it gets. It will keep sealed for up to 6 months or longer unopened (ours doesn't stay unopened that long) and a couple of months opened in the fridge so keep using it.
We use it to make frangipan mince pies or Apple and mincemeat crumble with a hazelnut and oat crumble topping throughout the winter season.
Isabelles favourite Chorizo spaghetti.
This is my daughter Isabelle (Lauras senior infants) favourite dinner, and its a way to get lots of veg into the sauce. The sauce is also good to use on pizza bases for a smoky chorizo homemade pizza with hidden veg. It freezes really well and is handy to have in the freezer. Freeze in muffin/cupcake cases for single serving portions or a large container for no cook family dinner midweek.
Ingredients
1 thinly sliced mild chorizo sausage
1 red onion finely chopped in food processor
1 red pepper finely chopped in food processor
1 stick celery finely chopped in food processor
1 carrot finely chopped in food processor
3 large cloves of garlic finely chopped
1-2 tablespoons dried oregano
approx. 600-700g passata
approx. 100-200ml vegetable stock/water
Method
1) Sautee off the sliced chorizo in a medium heat pot/pan with a small amount of olive oil so that it releases its oils. Remove from the pan and set aside.
2) Very finely chop the onion in a food processor and add to the pot on medium heat to soften with the garlic for approx. 5minutes.
3) Very finely chop the pepper, celery and carrot in a food processor so it dissolves into the sauce during cooking. Add to the pot and sautee for approx. 4-5 minutes.
4) Add the oregano.
5) Return the cooked chorizo to the pot and add the passata. Use the stock/water to rinse the passata jar/container and add to the pot.
6) Simmer on a low/medium heat for approx. 20 minutes
7) Serve with spaghetti or pasta. Also good as a pizza sauce or served with rice.
Hope you enjoy.
Chocolate Cake recipe from Sarah Dillon
These are divine and quite like brownies. This one is gluten & dairy free:
You'll need:
165g non dairy margarine
200g brown sugar
pinch of salt
300g dark choc (70%+ should be dairy free) - in small pieces
5 eggs
70g ground almonds ( you can substitute this for ground sunflower seeds if you want nut free)
This will make c. 15 small muffins or a 23cm cake
Method
Put marge in heatproof bowl over a pan of simmering water. Add sugar & salt. Keep stirring until melted. Turn off heat and add choc, stir until melted. Take off heat & leave to cool.
Beat eggs & ground almonds/sunflower seeds for about 4 minutes until really light & fluffy. Add cooled choc mixture.
Bake at 170°C for 35-40 mins for cake or 25-30 mins for muffins. Should be crunchy on top and dense gooey centre. Leave for about 30 mins before taking out of tin.
These are divine and quite like brownies. This one is gluten & dairy free:
You'll need:
165g non dairy margarine
200g brown sugar
pinch of salt
300g dark choc (70%+ should be dairy free) - in small pieces
5 eggs
70g ground almonds ( you can substitute this for ground sunflower seeds if you want nut free)
This will make c. 15 small muffins or a 23cm cake
Method
Put marge in heatproof bowl over a pan of simmering water. Add sugar & salt. Keep stirring until melted. Turn off heat and add choc, stir until melted. Take off heat & leave to cool.
Beat eggs & ground almonds/sunflower seeds for about 4 minutes until really light & fluffy. Add cooled choc mixture.
Bake at 170°C for 35-40 mins for cake or 25-30 mins for muffins. Should be crunchy on top and dense gooey centre. Leave for about 30 mins before taking out of tin.
Basil & Spinach Pesto from the Murphy family
While we do our best to eat together every day we don’t always want to eat the same thing and end up making multiple dishes. This pesto recipe is the only one all 4 of us agree on and it’s so simple!
Ingredients
30g fresh basil
30g spinach leaves
3 garlic cloves
100g toasted cashew nuts (for nut free use sunflower seeds)
150ml olive oil
2 tsp lemon juice
½ tsp salt
Method:
Roast the garlic cloves in their skins with a tsp of olive oil for approx 15 minutes at 200 degrees celcius.
Heat a dry frying pan and toast the nuts or seeds on a medium heat for approx 5 minutes.
Once the garlic is roasted squeeze it out of the skin into a blender along with all the other ingredients.
We usually cook a 500g bag of pasta, once cooked stir in all the pesto.
This usually feeds the 4 of us for dinner with enough left overs for lunch!
While we do our best to eat together every day we don’t always want to eat the same thing and end up making multiple dishes. This pesto recipe is the only one all 4 of us agree on and it’s so simple!
Ingredients
30g fresh basil
30g spinach leaves
3 garlic cloves
100g toasted cashew nuts (for nut free use sunflower seeds)
150ml olive oil
2 tsp lemon juice
½ tsp salt
Method:
Roast the garlic cloves in their skins with a tsp of olive oil for approx 15 minutes at 200 degrees celcius.
Heat a dry frying pan and toast the nuts or seeds on a medium heat for approx 5 minutes.
Once the garlic is roasted squeeze it out of the skin into a blender along with all the other ingredients.
We usually cook a 500g bag of pasta, once cooked stir in all the pesto.
This usually feeds the 4 of us for dinner with enough left overs for lunch!
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Romanian Chicken Soup Recipe from Claudia Nuber
Ingredients 1kg chicken wings 2/3 carrots 1 big onion 2 potatoes 1 zucchine celery or parsnip root half lemon juice half can of chopped tomatoes some fresh parsley salt and pepper Method 1.Put the chicken wings to boil in 4L of water. 2.After 10 minutes, add all the vegetables,salt and pepper ( as much as you consider ) and leave them to boil on medium heat for another 45 minutes. 3.Add the lemon juice, fresh parsley and you can have the soup with some sour cream and bread. 4.It's done. Pofta Buna! ( Enjoy your meal! ) |
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Vanilla Cupcake recipe from Maria Healy
Foolproof cake recipe and super simple to make.
Ingredients
2 ½ cups (325g) all purpose flour
2 cups (414g) sugar
3 tsp baking powder
1 tsp salt
1 cup (240ml) milk
½ cup (120ml) vegetable oil
1 tbsp vanilla extract
2 large eggs
1 cup (240ml) water
Vanilla Frosting
½ cup (112g) salted butter, room temperature
½ cup (95g) shortening
4 cups (460g) powdered sugar
1 ½ tsp vanilla extract
2-3 tbsp (30-45ml) water or milk
Instructions
Foolproof cake recipe and super simple to make.
Ingredients
2 ½ cups (325g) all purpose flour
2 cups (414g) sugar
3 tsp baking powder
1 tsp salt
1 cup (240ml) milk
½ cup (120ml) vegetable oil
1 tbsp vanilla extract
2 large eggs
1 cup (240ml) water
Vanilla Frosting
½ cup (112g) salted butter, room temperature
½ cup (95g) shortening
4 cups (460g) powdered sugar
1 ½ tsp vanilla extract
2-3 tbsp (30-45ml) water or milk
Instructions
- Preheat oven to 350 degrees F (176 degrees C) and prepare a cupcake pan with liners.
- Add the flour, sugar, baking powder and salt to a large mixer bowl and combine. Set aside.
- Add the milk, vegetable oil, vanilla extract and eggs to a medium sized bowl and combine.
- Add the wet ingredients to the dry ingredients and beat until well combined.
- Slowly add the water to the batter and mix on low speed until well combined. Scrape down the sides of the bowl as needed to make sure everything is well combined. Please note the batter will be very thin.
- Fill the cupcake liners about half way and bake for 15-17 minutes, or until a toothpick comes out with a few moist crumbs.
- Remove the cupcakes from oven and allow to cool for 2 minutes, then remove to a cooling rack to finish cooling.
Delicious Tortilla de Patatas (Spanish Tortilla) recipe from Susana Prieto Fermin
Ingredients for 5 people:
HOW TO FLIP A SPANISH OMELETTE:
Ingredients for 5 people:
- Olive oil. The potatoes are cooked in a generous amount of oil, and the oil can be strained and reused 2-3 more times in the future.
- 3 big potatoes. Peel the potatoes and use a knife or mandolin to slice them into uniform 1/4 inch thick slices.
- 1 Onion.
- 4 medium Eggs
- Crushed sea salt
- Add olive oil to a 10 or 12 inch pan over medium heat. (It’s best to use a nonstick pan). Bring to medium-high heat.
- Add sliced potato and onion to the pan; they should be mostly covered with olive oil.
- Season with 1 1/2 teaspoon sea salt.
- Cook on medium-high heat, maintaining a gentle boil, for 8-12 minutes, turning occasionally, until potatoes are just fork tender. Don’t overcook them!
- Drain potatoes, reserving oil for later use. Taste and season potatoes with more salt, if needed. Allow them to cool for a few minutes.
- Meanwhile crack the eggs into a bowl and season with about ½ teaspoon of salt. Beat the eggs together and pour over the cooked potatoes and onion and toss to coat.
- Add a little bit of oil to the bottom of a 10-inch non-stick skillet over high heat. Once hot, pour potato mixture into it and cook on high heat for 1 minute. Reduce heat to medium-low and cook for about 5 minutes.
HOW TO FLIP A SPANISH OMELETTE:
- Run a rubber spatula along the outer edges of the tortilla to make sure it’s not sticking and to help it form its shape.
- Once it starts to firm up around the edges and in the center (although it will still be a little runny on top) place a large plate (larger than the size of the pan) over the pan and flip the omelette onto the plate.
- At this point the cooked side of the omelette is facing up.
- Now gently slide the omelette back into the pan. Aim the omelette to slide into the very back of the skillet and use the spatula to help slide the rest of it off the plate and into the pan.
- Now use the spatula again to press the sides of the omelette in and under, to keep that rounded edge.
- Cook on high heat for 1 minute, and low heat for 2-3 more minutes or until done. It’s done when it feels set in the center and a knife or toothpick inserted into the center comes out clean.
Easy peasy Chocolate Fudge cake recipe from Jessica Staines
Ingredients
- 200g milk chocolate
- 200g rich milk chocolate
- Tin of condensed milk
Method
- Melt chocolate and condensed milk together in a bowl over hot water
- Pour mixture into a lined baking tray (we use parchment paper & a brownie tray)
- Set in the fridge for a couple of hours
- Chop into small pieces & enjoy!
Tip
This is a super handy homemade gift, you can add some sparkle to it using sprinkles, chocolate curls or even smash up your favourite bar to sprinkle on top before putting into the fridge - crushed Crunchie works really well
Ingredients
- 200g milk chocolate
- 200g rich milk chocolate
- Tin of condensed milk
Method
- Melt chocolate and condensed milk together in a bowl over hot water
- Pour mixture into a lined baking tray (we use parchment paper & a brownie tray)
- Set in the fridge for a couple of hours
- Chop into small pieces & enjoy!
Tip
This is a super handy homemade gift, you can add some sparkle to it using sprinkles, chocolate curls or even smash up your favourite bar to sprinkle on top before putting into the fridge - crushed Crunchie works really well
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Gingerbread Cookie recipe from Malgorzata Gardas
Just want to share my mum recipe. Hope you can enjoy it like we do every Christmas time. Ingredients: 1kg of flour 2 eggs yolks 2 teaspoons of soda 1 pinch of salt (½ not heaped teaspoon) gingerbread seasoning one pack or 2 spoons 40g honey 3 spoons cocoa powder 1 block of margarine Sugar Method: Take 1 block of margarine boil with 1 glass of sugar and 40 grams of honey and 3 spoons of cocoa powder ), next cool it and then mix up with flour and everything else. You might leave in the fridge for about 1 week or less ( you can also bake same day) next bake it in temperatures of 180 degrees for 9-12min. Use icing for decorating. Some inspiration foto. Enjoy Happy Christmas |
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