Friday, July 23, 2021

Banana & Raspberry Bread



Banana & Raspberry Bread

I had bananas that needed using up so I made this for afternoon tea and it is absolutely delicious!! Only uses a few ingredients and is pretty easy, too.

• 2 cups self raising flour
• 150g unsalted butter, softened
• 1 cup brown sugar
• 1 cup frozen raspberries
• 2 large over ripe bananas, mashed
• 1/2 cup milk
• 2 eggs
• 1 teaspoon ground cinnamon
• Butter for serving

1. Preheat oven to 180°c (160°c fanforced). Beat together butter and brown sugar until pale and fluffy. Add in one egg at a time, beating well with each addition.
2. Fold in mashed bananas, milk, flour and cinnamon with a spatula until almost combined. Carefully fold through frozen raspberries.
3. Pour mixture into a loaf tin that has been lined with baking paper. Smooth down the top and bake in the oven for 45-55 minutes, or until a skewer inserted in the middle comes out clean.
4. Allow to cool slightly before taking out of tin. Allow to almost completely cool before slicing. Serve with butter.

Xo Bec

Guacamole


 Guacamole

How good are $1 avocados right now?! We have been eating so much guacamole and avos lately so I thought I'd share my recipe, and it's super simple!

  • 3 ripe avocados
  • 1 medium tomato diced (seeds removed)
  • 1/2 red onion diced
  • Juice of 1 lime
  • 2 teaspoons chopped fresh coriander (or parsley)
  • 1 teaspoon garlic powder
  • Salt and pepper for seasoning
1. Mash avocados to desired consistency. Add in tomato, onion, garlic powder, lime juice and coriander. Season with salt and pepper and stir to combine.
2. Garnish with extra coriander (optional) and serve with tortilla chips.

Xo Bec

Southern Fried Chicken Strips


Southern Fried Chicken Strips
Serves 6

I have experimented quite a few times with trying to recreate KFC chicken. The Chinese five spice may seem like an odd seasoning to add, but I am sure somewhere in KFC there is the flavour of Aniseed or Star Anise, and I really think it makes a difference when I've experimented. Obviously this isn't identical to KFC, but pretty close! And, it's sooo good 😋

• 1.2kg chicken tenderloins
• 250ml buttermilk
• 1 teaspoon Cajun seasoning*
• Salt for seasoning
• Oil for deep frying (I used rice bran oil)
-Flour mix-
• 2 cups plain flour
• 3 teaspoons garlic powder
• 2 teaspoons dried thyme
• 2 teaspoons dried oregano
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 1 teaspoon cracked black pepper
• 1/4 teaspoon Chinese five spice
• 1/4 teaspoon cayenne pepper

1. Place chicken tenderloins, buttermilk, Cajun seasoning and salt into a mixing bowl or container and stir to combine. Wrap and allow to marinate in the fridge all day, or at least 1 hour.
2. Once chicken has marinated, heat enough oil in a large deep pot (or use deep fryer if you have one) until very hot. (Please watch the oil and be careful!) In the meantime, combine flour ingredients and stir to combine.
3. Dip chicken in flour mix and fry in hot oil for approximately 8-10 minutes, or until crispy and cooked through. Be sure not to overcrowd pot. Place on paper towel to drain excess oil. Repeat until all done. (I did about 3 different batches). Serve.

*I use Masterfoods Cajun seasoning but there are plenty of recipes online if you want to make your own.

Xo Bec

Thursday, July 22, 2021

Cajun Prawn Pasta


Cajun Prawn Pasta
Serves 5

This pasta was so delicious! 😋 my 13yo has already requested I make it again. It has a tiny bit of a kick to it, but the amount of seasoning can be changed to suit taste. You can also use chicken instead of prawns.

• 600g prawns
• 400g linguine
• 1 400g tin crushed tomatoes
• 300ml light thickened cream
• 1 cup chicken stock
• 1 green capsicum thinly sliced
• 1 red capsicum thinly sliced
• 1 brown onion diced
• 4 garlic cloves crushed
• 1 tablespoon Cajun seasoning* (add less or more depending on taste)
• Olive oil
• Salt & pepper for seasoning

1. Place prawns in a bowl and coat with Cajun seasoning. Wrap and allow to marinate in the fridge for at least 1 hour.
2. Heat some olive oil in a deep pan over a medium high heat. Cook prawns for 2 minutes each side, or until golden, in two batches and put aside on a plate. Add some more oil and fry onion for 5 minutes. Add garlic and fry for a further 2 minutes before adding capsicum. Fry for a further 5 minutes.
3. Pour in crushed tomatoes, chicken stock and cream. Season with salt and pepper. Turn heat down and allow to simmer for 15 minutes, or until sauce starts to thicken. In the meantime cook pasta per packet instructions.
4. Add prawns back to sauce and simmer further until cooked through. Stir through cooked pasta. Serve.

*I use Masterfoods Cajun seasoning but there are also plenty of recipes on Google.

Xo Bec

Sunday, December 6, 2020

Mini Spinach & Cheese Quiches

 

Mini Spinach & Cheese Quiches
Makes 24

• 3 sheets ready rolled shortcrust pastry, thawed
• 250g pack frozen chopped spinach
• 1 brown onion finely diced
• 2 garlic cloves crushed
• 1/2 cup grated tasty cheese
•1/2 cup milk
• 3 large eggs whisked
• Pinch of ground nutmeg
• Salt and pepper for seasoning
• Olive oil

1. In a frying pan fry onion over a medium heat in a small amount of olive oil. Season with salt and cook until softened. Add garlic and frozen spinach and cook until spinach is wilted. Season with pepper. Put aside to cool.
2. Preheat oven to 190°c (170°c fanforced). Cut 9 circles out of each pastry sheet (I traced around a glass) and place into two, 12-hole patty pans. Place eggs, milk and ground nutmeg into a jug and whisk well with a fork.
3. Spoon cooled spinach mixture into pastry, about 1 teaspoon each. Sprinkle with cheese and distribute egg mixture. Bake for 15-20 minutes or until golden.

Thursday, November 26, 2020

Gingerbread Cupcakes with Cinnamon Buttercream


Gingerbread Cupcakes 
with Cinnamon Buttercream
Makes 12 Cupcakes

•1 2/3 cups self-raising flour
•3/4 cup brown sugar
•2 teaspoons ground ginger
•1/2 teaspoon allspice
•1 cup milk
•2 eggs
•125g unsalted butter, softened

Cinnamon Buttercream*

•250g unsalted butter softened
•500g icing sugar
•1 teaspoon ground cinnamon

1. Preheat oven to 170°c (150°c fanforced). Cream butter and brown sugar together with electric beaters until pale and fluffy. Beat 1 egg in at a time. Add in ginger and allspice. Fold in flour and milk in 4 increments, making sure not to overmix.
2. Distribute mixture amongst 12 patty pans. Bake for 20 minutes or until a skewer comes out clean. Put aside to cool.
3. For the buttercream, beat butter until pale and creamy. Add icing sugar in a bit at a time, making sure to beat well between increments. Beat in cinnamon. Add a little bit of milk if too thick. Spoon into piping bag and pipe over cupcakes, or spread over cooled cupcakes with a butter knife. Serve. Store wrapped in fridge.

*This buttercream makes enough to pipe the icing on. You could halve the amount if you want to just a thin layer instead. I also had about 1 cup of buttercream left and I have frozen it for another day.

Thursday, November 5, 2020

Pork, Fennel & Apple Sausage Rolls

 

Pork, Fennel & Apple Sausage Rolls
Makes 16 party sized sausage rolls

  • 500g lean pork mince
  • 2 sheets puff pastry, thawed
  • 2 granny Smith apples grated, excess moisture squeezed out
  • 1 cup panko breadcrumbs
  • 1 brown onion finely diced
  • 1 teaspoon garlic powder
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon dried fennel seeds, plus extra for garnish, optional
  • 1 teaspoon dried sage (or thyme)
  • 1 egg
  • Salt and pepper for seasoning
  • Sesame seeds for garnish
  • Olive oil

1. Fry onion in a small amount of olive oil over a medium heat until softened. Put aside and allow to cool slightly.
2. Place all ingredients into a mixing bowl and season well with salt and pepper. Combine well with hands.
3. Slice puff pastry sheets down the middle. Place 1/4 of the meat mixture onto each half of pastry. Dampen both sides of pastry and fold over. Put aside and repeat.
4. Preheat oven to 200°c (180°c fanforced. 400°f). Place unsliced sausage rolls in fridge or freezer for 15 minutes to firm up slightly making them easier to slice.
5. After 15 minutes, slice sausage rolls into desired size. Sprinkle with fennel seeds and sesame seeds (optional). Bake in oven for 30 minutes, turning tray around halfway. They are done when golden and cooked through. Serve.

Xo Bec

Tuesday, October 20, 2020

 

Chicken Penne Alfredo
Serves 5


• 600g chicken breast cubed
• 300g penne
• 300ml light or heavy cream
• 250g frozen broccoli florets, thawed
• 200g bacon diced
• 1 brown onion diced
• 4 garlic cloves crushed
• 2/3 cup grated parmesan cheese
• 1 tablespoon butter
• 1 teaspoon chicken stock powder
• 1 teaspoon Italian herbs
• Olive oil
• Salt and pepper for seasoning


1. Prepare penne per packet instructions. Put aside.
2. In a pan heat olive oil and butter until hot over a medium high heat. Fry onion for a couple of minutes and then fry garlic for a further minute. Add bacon and chicken. Saute until chicken is browned on all sides.
3. Reduce heat and add Italian herbs, chicken stock powder and cream. Stir. Allow to simmer gently for 15 minutes, stirring occasionally. After 15 minutes increase heat slightly and add broccoli. Cook for a few minutes or until tender.
4. Stir in penne, parmesan cheese and season with salt and pepper. Serve.

Xo Bec

Greek Chicken Thighs

 


Greek Chicken Thighs
Serves 5


• 10 chicken thigh cutlets skin on
• Juice of 2 lemons
• Zest of one lemon
• 1/4 cup light olive oil
• 5 garlic cloves crushed
• Small handful fresh oregano, chopped, (or 1 tablespoon dried), some reserved for garnish
• 1 teaspoon ground paprika
• Salt and pepper


1. Combine olive oil, garlic, lemon juice and zest, oregano and paprika. Season with salt and pepper. Place chicken into a shallow dish and pour over marinade mixture. Wrap and allow to marinade in the the fridge all day, or at least 1 hour.
2. Preheat oven to 210°c (190°c fanforced). Place cutlets onto a baking tray or dish in a single layer. Bake in oven for 45 minutes, or until cooked through and golden. Garnish with extra oregano. Serve with veg, mash, rice or pasta.

Xo Bec




Friday, August 14, 2020

Cheesy Baked Italian Meatballs

 


One of my fave ways to cook meatballs. No browning of the meatballs beforehand. You could also use jarred sauce but making homemade sauce isn't much more effort.

Cheesy Baked Italian Meatballs
Serves 6-8

  • 500g pork mince
  • 500g beef mince
  • 2 cups grated mozzarella cheese
  • 1 cup grated tasty cheese
  • 1/2 cup grated parmesan cheese
  • 1 cup breadcrumbs
  • 1 egg lightly whisked
  • 1 teaspoon garlic powder
  • 2 tablespoons dried Italian herbs
  • Salt and pepper for seasoning

For the sauce

  • 1 700g tomato passata
  • 1 tin crushed tomatoes
  • 1 cup beef stock
  • 1 brown onion diced
  • 2 tablespoons tomato paste
  • 2 teaspoons dried basil
  • 2 large garlic cloves crushed
  • Pinch of white sugar
  • Olive oil

1. Place meatball ingredients (apart from cheeses) into a mixing bowl. Season with salt and pepper. Mix all ingredients together until just combined. Roll into equal sized meatballs. Place onto a plate, wrap and put in the fridge for 30 minutes.
2. Preheat oven to 210°c (200°c fanforced). Heat some olive oil over a medium high heat in a sauce pan. Saute onion for five minutes. Add crushed garlic and saute for a further two minutes. Add in passata, crushed tomatoes, tomato paste, beef stock, basil and pinch of white sugar. Allow to simmer with the lid off for 20 minutes, stirring occasionally.
3. Grease a large baking dish with some olive oil. Place meatballs in baking dish. Bake in oven for 25 minutes. After 25 minutes, take meatballs out of oven and pour over sauce, stir gently. Sprinkle over cheeses. Bake for a further 20 minutes or until cheese has melted. Allow to sit for 10 minutes before serving.

Xo Bec