tag:blogger.com,1999:blog-71122537030280390982024-03-19T18:34:30.479+11:00The Little Blue BicycleMiahttp://www.blogger.com/profile/02340827426730862554noreply@blogger.comBlogger74125tag:blogger.com,1999:blog-7112253703028039098.post-1440291832576930852013-12-13T12:55:00.003+11:002013-12-13T12:55:38.923+11:00Soft Ginger Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaF1X-RzjAcvnke4b9Nnlq41n_97kZRjjAOgrZJCd5cTkIgySAo8lJDp96qRka0eRbJxNo5vd1imz6WfwkGEsSe0EPPEXVh3jPTPyqtqbKXiiGShzDxvKZirJJrXK2HhjDTJv4PZVso9Il/s1600/IMG_8049.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaF1X-RzjAcvnke4b9Nnlq41n_97kZRjjAOgrZJCd5cTkIgySAo8lJDp96qRka0eRbJxNo5vd1imz6WfwkGEsSe0EPPEXVh3jPTPyqtqbKXiiGShzDxvKZirJJrXK2HhjDTJv4PZVso9Il/s640/IMG_8049.JPG" width="640" /></a></div>
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I don't think I've mentioned it before on this here blog, but for a couple of years I've been attempting to participate in <a href="http://www.fbcookieswap.com/" target="_blank"><i>The Great Food Blogger Cookie Swap</i></a>, only for my plans to be foiled by some sort of obstacle, which, despite all beign my own fault, had caused many an evening of despair.<br />
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This year, however, was different. As soon as I got an email saying it was coming soon, I set up daily reminder emails (desperate times call for desperate measures), which by no means stopped me from leaving it until midnight on the last day, but did end up working! And so I found myself, amid the stress of beginning a new school year (teachers to impress! folders to buy!) searching for a delicious, christmassy but not tooo christmassy for early December, cookie recipe to bake.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoJuF5fJmknQLUs-diTrc1mxqxHXQdPQdCEsdUJzQjMJu_IlSXFsjlpTMSv3MoZDBh7rMHiKWOz9S4q6eZHGJtzQrcQM3Rjx37g_YUamdVHefrGF9M04n1TOWZJYRWBQw44cwAfWYa1dpl/s1600/IMG_8056.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoJuF5fJmknQLUs-diTrc1mxqxHXQdPQdCEsdUJzQjMJu_IlSXFsjlpTMSv3MoZDBh7rMHiKWOz9S4q6eZHGJtzQrcQM3Rjx37g_YUamdVHefrGF9M04n1TOWZJYRWBQw44cwAfWYa1dpl/s640/IMG_8056.JPG" width="640" /></a></div>
These are the ones I chose, based on a Joy of Baking recipe, and I'm very glad I did. They're delicious and a really nice texture, somewhere between a softer gingerbread and a rock-hard gingernut (it's not my recipe anyway so I'm not going to count this as self-flattery). They're also dead-easy, which was a priority because YEAR ELEVEN (ahhh it scares me just to say it!). <br />
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I packaged them up prettily (and securely) as I could, and then totally forgot to photograph them in their boxes which sucks a little :( But you can glimpse the cute little IKEA bags I put them in a photo Erika took of them when they arrived <a href="https://www.facebook.com/photo.php?fbid=559295664144602&set=a.412803025460534.95712.410144792393024&type=1&relevant_count=1" target="_blank">here</a>.<br />
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They were sent to Erika from <a href="http://blog.erikarax.com/" target="_blank">Erika Rax</a>, Faaiza from <a href="http://modestmunchies.com/" target="_blank">Modest Munchies</a> and Fatima from <a href="http://fatisrecipes.wordpress.com/" target="_blank">Fati's Recipes</a>, and fingers crossed they all arrived ok!<br />
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I received cookies too, and I can't in words explain the excitement I felt, sweltering hot after the walk home from the train after school, to see not one but two (!!!) parcels sitting on my door step just for me! Then, just when I'd forgotten, the last ones came, and it happened all over again. My cookies were <a href="http://theaussiekitchen.blogspot.com.au/2013/12/easy-4-ingredient-peanut-butter-cookies.html" target="_blank">these</a> scrumptious Peanut Butter Choc-Chip cookies from <a href="http://theaussiekitchen.blogspot.com.au/" target="_blank">Cassie</a>, <a href="http://modestmunchies.com/2013/12/11/espresso-meringue-cookies-with-choc-almond-bottoms/" target="_blank">these</a> delicious Espresso meringues with Chocolate and Almond and some amazing Double Choc Cookies with Hazelnuts from <a href="http://fatisrecipes.wordpress.com/" target="_blank">Fatima</a>. I loved them all (as did my family, who I have begrudgingly shared with)!<br />
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Soft Ginger Cookies<br />
Adapted from: http://www.joyofbaking.com/GingerCookies.html<br />
<br />
1 cup (226 grams) unsalted butter, room temperature<br />
1 cup (210 grams) light brown sugar<br />
1/4 cup (60 ml) liquid molasses<br />
2 large egg whites<br />
1/2 teaspoon pure vanilla extract<br />
2 2/3 cups (345 grams) all purpose flour<br />
2 teaspoons baking soda<br />
1/4 teaspoon salt<br />
1 teaspoon ground cinnamon<br />
1 teaspoon ground ginger<br />
1/2 teaspoon ground cloves<br />
200g crystallised ginger, finely chopped<br />
1 cup (200 grams) brown sugar (for covering the cookie balls before baking)<br />
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1. In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until light and fluffy (about 2 - 3 minutes). Add the molasses, egg whites, and vanilla extract and beat until incorporated.<br />
2. In a separate bowl whisk together the flour, baking soda, salt, and spices. Add the flour mixture to the butter mixture and mix until well combined. Add the crystallised ginger and stir until evenly distributed throughout the dough.<br />
3. Cover the batter with plastic wrap and chill in the refrigerator for about 60 minutes. <br />
4. Preheat the oven to 180 degrees C (350˚F) . Line two baking sheets with parchment paper. Place about 1 cup (200 grams) of white granulated sugar in a medium sized bowl.<br />
5. When the dough has chilled sufficiently, roll into 1 inch (2.5 cm) balls. Then roll the balls of dough into the sugar, coating them thoroughly. Place on the baking sheet, spacing about 5cm (2 inches) apart and, with the bottom of a glass, flatten the cookies slightly.<br />
6. Bake for about 8 - 10 minutes or until the cookies are firm but are still a little soft in the centers. (The longer the cookies bake, the more crisp they will be.) Cool on a wire rack. <i>Makes about 4 dozen cookies.</i><br />
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Enjoy! I'm off to have a morning coffee and cookie, but how will I ever decide which one?<br />
Mia :)<br />
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P.S. What time is it? Summertime! Yup, school's finally out for the summer down under and so (hopefully) you'll be hearing a bit more from me in the next 6 weeks. I can't wait!<br />
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<br />Miahttp://www.blogger.com/profile/02340827426730862554noreply@blogger.com1tag:blogger.com,1999:blog-7112253703028039098.post-79619112674836573222013-11-04T22:24:00.003+11:002013-11-04T22:24:40.247+11:00Pasta Omelette<br />
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For me, lunch is rarely an elaborate meal. During the week, I'll pack myself lunch- leftovers or a sandwich or maybe a salad if I'm feeling inspired- but I tend to leave it until the moment before I go to bed, when I'm tired and exhausted and certainly won't be found researching recipes or experimenting in the kitchen. You would think I'd learn, you really would, but it just gets worse and worse as I go on, until it's the morning and I'm about to miss my train and I end up with a muesli bar and an apple because there's not even time to open the fridge.<br />
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Then the weekend begins, usually with plans of fresh baked bread rolls or a slow morning spent labouring over a delicious hot meal. Then I realise it's actually 3:30 PM on Saturday and I'm starving, so it's usually leftover home-made pizza or a quick wrap and those grand plans go out the window. Last Sunday, however, I somehow got my act together with a good 1/2 hour until total starvation, and so I grabbed the first cookbook I saw and got to work.<br />
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The book was "Meat Free Mondays" by Paul, Stella and Mary McCartney, which I adore- I cook from it every now and again but Mum cooks a dinner from the book weekly, a meal I always eagerly anticipate. The book has a vegetarian menu plan for every Monday of the year, organised by season, and each day usually has breakfast, lunch, dinner, a side and a dessert. This was a lunch from the spring section, and it's exactly the kind of recipe the book advertises itself as containing- quick, seasonal, achievable vegetarian food.<br />
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The recipe struck me as bizarre at first, but when I thought about it I realised that it was pretty similar to lots of meals I love- it's practically a cross between an omelette and macaroni and cheese, and it's really delicious. They described 'slicing' it like a cake, however mine was a little too soft for that, but it was fine served just as regular pasta out of a bowl. Next time, like in almost everything, I think a little baby spinach would be a good addition, but it was perfectly tasty with just the tomatoes and would go with almost any vegetable you have on hand.<br />
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Spaghetti Omelette<br />
Source: "Meat Free Mondays" by Paul, Stella and Mary McCartney<br />
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3 eggs<br />
150g spaghetti<br />
60g butter<br />
3 Tbsp freshly grated vegetarian parmesan*<br />
3 Tbsp freshly chopped parsley<br />
5 ripe tomatoes, roughly diced<br />
salt and freshly ground black pepper<br />
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1. Lightly beat the eggs in a large bowl and season with salt and pepper.<br />
2. Cook the spaghetti in boiling salted water. Drain, return to the pan, and quickly stir in 35g of the butter, the parmesan and the parsley, then add to the bowl with the eggs and stir to coat spaghetti<br />
3. Preheat the grill. Melt the remaining butter in a frying pan, and, when foaming, add half the egg and spaghetti mixture and spread level<br />
4. Top with the tomato and then cover with the remaining spaghetti mixture. Cook on medium heat for 4-5 minutes or until almost set<br />
5. Transfer to a hot grill for a further 3-4 minutes until golden. Scoop onto plates and enjoy! <i>Serves 3</i><br />
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Enjoy!<br />
Mia :) <br />
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*Many cheese contain rennet. Some rennets contain meat, but most cheeses should specify the origin of the particular rennet they usedMiahttp://www.blogger.com/profile/02340827426730862554noreply@blogger.com0tag:blogger.com,1999:blog-7112253703028039098.post-57088706228239397042013-11-04T22:22:00.001+11:002013-11-04T22:22:24.387+11:00Chocolate Nut SmoothieThis is the best smoothie I have ever tasted. Ever. Enough said.<br />
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Sugar Free Chocolate Nut Smoothie <br />
Source: http://vegetaraian.com/german-chocolate-cake-smoothie/<br />
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<b>German chocolate cake smoothie<br />
</b>1/4 cup cold water<br />
3/4 cup organic coconut milk<br />
2 Tbs cacao powder<br />
6 almonds<br />
1/2 frozen banana<br />
3 medjool dates, pitted<br />
1/2 tsp pure vanilla essence<br />
Handful of ice
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<ol>
<li>Whizz until smooth.</li>
<li>Pour and enjoy!</li>
</ol>
Miahttp://www.blogger.com/profile/02340827426730862554noreply@blogger.com1tag:blogger.com,1999:blog-7112253703028039098.post-14503632166771980512013-04-20T15:53:00.001+10:002013-04-20T15:53:52.528+10:00Wholemeal Tomato and Herb Focaccia<div class="separator" style="clear: both; text-align: center;">
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Today I posted over at <a href="http://teenagecakeland.wordpress.com/" target="_blank">Teenage Cakeland</a>! It was lots of fun getting to post somewhere else for a change, and the focaccia was a real hit with all the family (even the dog, who jumped up on the table and stole two, TWO slices while I was out of the room for approximately one fifteenth of a second!)<br />
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To check it out, go here: <a href="http://teenagecakeland.wordpress.com/2013/04/19/guest-post-wholemeal-tomato-and-herb-focaccia/">http://teenagecakeland.wordpress.com/2013/04/19/guest-post-wholemeal-tomato-and-herb-focaccia/</a><br />
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Mia :)Miahttp://www.blogger.com/profile/02340827426730862554noreply@blogger.com3tag:blogger.com,1999:blog-7112253703028039098.post-14383757244292253982013-03-27T22:20:00.001+11:002013-03-27T22:20:26.399+11:00Wholemeal Apple Hot Cross Buns<div class="separator" style="clear: both; text-align: center;">
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This week is super duper exciting; easter, for one, but (more importantly) my birthday! I'm not normally too insanely enthusiastic for birthdays, but this year with the added perk of it being on good friday (=first day of a 4 day weekend) I can't help myself! So if I've mentioned my birthday to you approximately 4 bajillion times in the last month, I do apologise.<br />
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But even if you haven't got a birthday coming up, there's plenty to get excited about easter-wise! Long weekend aside, there's all that chocolate! Today I did a mini 'kris kringle' thing with some friends at school where we all got each other chocolate and boy! was it fun! I've been happily muching away on my eggs all day, and I carefully saved my little bunnies for later (though the 30 degree heat uhhh... helped with that). And even without chocolate, there's hot cross buns to look forward too!<br />
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This was my first time making hot cross buns, and it was super duper easy. In the middle of their rise I suddenly decided to meet a friend for impromptu lunch and shopping, and they still turned out, so I think you could pretty-much put this recipe under the 'never-fail' category. The apple was lovely on it's own, but if you wanted to add other dried fruit for a more traditional or completely unique bun, why not?! The only change that I'll make next time is I think I'll use a different cross mixture- I just combined flour and water but they were a bit pale for my liking, so there's no cross recipe included here but I think any icing or even melted chocolate would be wonderful! Otherwise though, these were perfect. And surprisingly healthy actually- there's only a little honey and they're wholemeal too! So I don't know about you, but intend to use these to counteract all the chocolate ;)<br />
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Mia x<br />
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<b>Wholemeal Apple Hot Cross Buns</b><br />
Based on:<b> </b>http://www.thehealthychef.com/2013/03/healthy-hot-cross-buns/<b> </b><br />
<br />
220g whole-wheat flour<br />
50 g rolled oats<br />
1 teaspoon ground cinnamon<br />
1 teaspoon dried yeast<br />
125 ml (1/2 cup) milk<br />
1 tablespoon honey<br />
1 teaspoon vanilla bean extract or 1/2 of paste<br />
60 ml (1/4 cup) macadamia nut oil or olive oil<br />
2 free range / organic egg, lightly beaten<br />
1 apple, diced<br />
<br />
1. Put the apple in a bowl, then microwave for 30 seconds to a minute to soften it slightly. Mix the wholemeal flour, oats, cinnamon, yeast and a pinch of salt in a mixing bowl.<br />
2. Warm the milk, vanilla and honey in the microwave just a little until just slightly warm, then pour into the mixing bowl along with 1 of the eggs and the oil.<br />
3. Mix the dough for about 6 minutes until it is smooth and elastic. Add the apple and mix through.<br />
4. Cover the bowl with a clean cloth or glad wrap and leave the dough to double in size in a warm place for about 1 hour.<br />
5. Knock back the dough and tip in onto your working bench. Knead a little then shape into 10-12 rolls. Preheat your oven to 160 C. Cover lightly and allow to rise for another 30 minutes or until double in size.<br />
6. Brush lightly with the second egg and bake for 20 minutes until golden. Cool, then if you like pipe a cross made from icing or chocolate on top. Enjoy!<i> Makes 10-12 hot cross buns</i>Anonymoushttp://www.blogger.com/profile/08350103519397249291noreply@blogger.com2tag:blogger.com,1999:blog-7112253703028039098.post-76678860046430062112013-03-17T16:12:00.001+11:002013-03-17T16:26:17.792+11:00Farewell Google Reader...<b><a href="http://www.bloglovin.com/blog/5202945/?claim=gbmdgnhutnc">Follow my blog with Bloglovin</a></b>
<br />
<br />
So I know, this is probably getting boring now, but in case you haven't heard; <b>google reader is shutting down</b>! And so even though there aren't many of you, be sure to follow me somewhere else (or secretly be glad my annoying, sarcastic posts and bad food photography will no longer be part of your life. each to their own I guess)<br />
<br />
I personally am quite sad, because, trust, literally 2 weeks ago I went through and followed all my favourite blogs on google reader! Arghhh! But this morning I made a bloglovin, moved all my subscriptions over and it all seems like it might be ok again! Phew! (Excuse all this onomatopoeia, I just can't help it) So if you're considering it, I'd highly recommend trying it out, it really is great!<br />
<br />
Mia :)Miahttp://www.blogger.com/profile/02340827426730862554noreply@blogger.com1tag:blogger.com,1999:blog-7112253703028039098.post-90016419260599209302013-03-17T14:12:00.000+11:002013-03-17T14:12:32.735+11:00Wholemeal Griddle-pan Waffles<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR9MSa5_7WXTHXlwdVsvuTmH947OB7Yrsth1wJPpG8bUUcGgZZ4l0oJsx3tCHgS-gdJ0v7u8sW_F7g_7-kpOxSGZPbROatjOuB_LMSVkcjKTZewEzhoH8uEhzhEVOwMWFnHn_6gT9uvG-t/s1600/Waffles+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR9MSa5_7WXTHXlwdVsvuTmH947OB7Yrsth1wJPpG8bUUcGgZZ4l0oJsx3tCHgS-gdJ0v7u8sW_F7g_7-kpOxSGZPbROatjOuB_LMSVkcjKTZewEzhoH8uEhzhEVOwMWFnHn_6gT9uvG-t/s1600/Waffles+1.jpg" height="426" width="640" /></a></div>
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Until about a month ago, I was completely sure I hated waffles. I'm not quite sure where such a strong hate came from, since I generally only hate rocket out of all the foods in the world and I'm not actually sure whether I'd ever had a waffle, but I was sure and so I'd never once thought of eating one, let alone making one!<br />
<br />
But that all changed at a friend's 16th not too long ago. Her Mum made her world famous waffles, and how could I say no to that? Fresh waffles, with a reese's piece in every little hole, doused in strawberry sauce- who was I to let along standing discrimination stand in the way of that?<br />
<br />
They were brilliant, and ever since I've been dreaming of having them again, but since these waffles seem to be saved specifically for her birthday and that was far too long to wait, I decided it was time to have a stab at making my own. Now, being my completely waffle unaware self, I wasn't even entirely sure how the shape of a waffle was made. Magic? <br />
<br />
Apparently not. It appears that there are special appliances specifically for making waffles! Who knew? (probably everyone else, oops! thank god for google) But since I don't happen to have said appliance, I put my aspirations off once again.<br />
<br />
A few days ago, I couldn't do it anymore. I had to make them. And that's when <a href="http://www.alwaysorderdessert.com/2012/08/grill-pan-waffles-how-to-make-waffles.html">this</a> tutorial came in. 'A griddle pan? I've got one of those!' I thought, and well, the rest is history.<br />
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These waffles are great, crispy on the outside but fluffy on the inside, and made a perfect sunday morning breakfast. They look like giant pancakes, but once you get into them, they clearly stand on the waffle side of that line. I'd recommend serving them hot, with a little yogurt, maple syrup and some fruit, and eating them lazily whilst reading the food section of the paper and drinking hot tea!<br />
<br />
Mia<br />
<br />
<b>Wholemeal Griddle-pan Waffles</b><br />
Based on: http://www.alwaysorderdessert.com/2012/08/grill-pan-waffles-how-to-make-waffles.html#.UUUwpBmKyMg and http://theinformedhealthnut.com/2012/03/19/flawless-whole-wheat-belgian-waffles/<br />
<br />
1 1/2 cup whole wheat flour (option: sub in 1/4 cup wheat bran)<br />
1/2 cup flax meal<br />
1/4 cup sugar<br />
3 tbsp baking powder*<br />
3/4 tsp salt<br />
1 1/3 cups nonfat milk<br />
2 eggs<br />
2 tbsp coconut oil (do not reduce!)<br />
1/2 tsp vanilla extract<br />
<br />
1. Combine flour, flax, bran if using, sugar, baking powder, and salt in a bowl.<br />
2. In a separate bowl, mix together the milk, vanilla, and eggs. Pour the wet mix into the dry mix and stir until well combined. Add the coconut oil and mix again. <br />
3. Heat a griddle pan over medium heat, and brush with coconut or grapeseed oil (it needs to be able to withstand high heat)<br />
4. Pour approx. 1/2 a cup of the batter into the greased pan, spreading until it achieves the shape you desire. Cook for 3-4 minutes, checking occasionally until the bottom is dark golden and the edges are firm (this step is important, if you flip it too early it won't cook through)<br />
5. <br />
<br />
*I know, it sounds crazy, but trust me- lifting all that wholemeal and flax takes some serious effort, and you can't taste it at all!Anonymoushttp://www.blogger.com/profile/08350103519397249291noreply@blogger.com0tag:blogger.com,1999:blog-7112253703028039098.post-42378412061713085892013-03-04T19:00:00.001+11:002013-03-04T19:00:21.780+11:00Chocolate and Walnut Slice<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMBCuzg5sZciXPw4VdK2ojLtFSgxjLMVNvJvxLxMyXpT2qikzah1CWK6H-vm8FznXHrnWyPFZVVjW1DmvRg8uttWIXCIC2K2T4mPn7zeasX7viUZnO6zOTxmnqaQHXucCt3LKFobJwSTZm/s1600/PicMonkey+Collage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="492" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMBCuzg5sZciXPw4VdK2ojLtFSgxjLMVNvJvxLxMyXpT2qikzah1CWK6H-vm8FznXHrnWyPFZVVjW1DmvRg8uttWIXCIC2K2T4mPn7zeasX7viUZnO6zOTxmnqaQHXucCt3LKFobJwSTZm/s640/PicMonkey+Collage.jpg" width="640" /></a></div>
The other morning, I woke with an uncurable urge to break out the butter and the sugar and to bake something insanely indulgent and over the top. It had been building up for quite a while, but finally enough was enough. I needed to bake something now, and petty things like the Christmas chocolates still hanging around and the freezer full of stockpiled baked goods weren't going to stop me. <br />
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The fantasy started with cupcakes. Glorious, fluffy cupcakes, with luscious swirls of smooth buttercream on top. Then it was iced donuts, glorious sweet donuts with icing dripping down the sides and sprinkles on top. Then it was slice. Gooey, chocolatey, sugary slice with layers of deliciousness and drizzled with more chocolate on top.<br />
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This slice is something I made up using a tart base and topping I'd made before and loved and a fudge recipe I found online, but it fulfilled my fantasy perfectly. The spongey walnut layer, the soft chocolate, the shortbread-like base- this is the perfect sugar hit for those days when you just couldn't care less about your health (not that it's that bad really, it's just that I've been on a sugar-free baking kick lately so it feels indulgent haha). The recipe's a bit time-consuming in that there's a fair bit of baking, cooling and freezing, but the preps short so it's perfect for a day spent at home!<br />
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Enjoy!<br />
Mia :)<br />
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<b>Chocolate and Walnut Slice</b><br />
Based on: <a href="http://www.woolworths.com.au/wps/wcm/connect/Website/Woolworths/FreshFoodIdeas/Recipes/Recipes-Content/Double-Chocolate-Fudge-Brownies">http://www.woolworths.com.au/wps/wcm/connect/Website/Woolworths/FreshFoodIdeas/Recipes/Recipes-Content/Double-Chocolate-Fudge-Brownies</a> and <b> </b><a href="http://www.simplyrecipes.com/recipes/raspberry_walnut_tart/">http://www.simplyrecipes.com/recipes/raspberry_walnut_tart/</a><b><br /></b><br />
<br />
Crust: <br />
1 1/2 cups (200g) flour<br />
1/2 cup powdered sugar (80g)<br />
1 1/2 sticks (3/4 cup or 12 Tbsp) butter<br />
<br />
Fudge:<br />
125g dark chocolate<br />
1 cups CSR Caster Sugar<br />
2 eggs, beaten<br />
1/2 tsp vanilla essence<br />
1/3 cup flour<br />
1/8 cup self raising flour<br />
1/4 cup cocoa<br />
<br />
Topping:<br />
3/4 cup (75g) chopped walnuts<br />
2 eggs<br />
3/4 cup (150g) white granulated sugar<br />
1/4 (35g) cup flour<br />
1/2 teaspoon baking powder<br />
1/2 teaspoon salt<br />
1 teaspoon vanilla<br />
<br />
Method<br />
<br />
1 Make the crust. Place the crust ingredients—flour, powdered sugar, and butter—in a blender or food processor. Process until a dough forms, about 30 seconds to a minute. Line the inside of a 30cm by 20cm slice pan with baking paper and place the dough in the tart pan. Use your fingers to spread the dough and press it evenly all over the base of the slice pan. Place in the freezer and freeze for one hour or longer.<br />
<br />
2. Pre-bake in a 175°C (350°C) oven for 25 minutes. (It helps if before baking you line the crust with aluminum foil or baking paper and fill with pie weights, such as dry beans; this will keep the tart crust from slumping.) Remove from the oven and let cool for 15 minutes.<br />
<br />
3. Meanwhile, begin making the fudge mixture by melting the chocolate. Beat the sugar, eggs and vanilla with an electric beater and then add the chocolate flour and cocoa, beating until combined.<br />
<br />
4. When the base is cool, pour over the fudge mixture and return to the oven. Bake for 10 minutes, or until the fudge is slightly set (it will still be almost liquid, but that's fine so long as you're gentle with the next layer).<br />
<br />
3 While that cooks, Beat together the remaining filling ingredients—eggs, sugar, flour, baking powder, salt, vanilla—until smooth. Add the walnuts and stir to combine. Pour over the fudge.<br />
<br />
4 Bake in the oven on the middle rack for 40 minutes, or until the top is nicely browned all over and the top layer has set. Allow to cool and slice!Miahttp://www.blogger.com/profile/02340827426730862554noreply@blogger.com2tag:blogger.com,1999:blog-7112253703028039098.post-680120369122737372013-02-09T10:20:00.002+11:002013-02-09T10:20:36.769+11:00Date and banana muesli bars<div class="separator" style="clear: both; text-align: center;">
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When it comes to school work, I like to think I'm a pretty meticulous sort of girl. I read the assesment advice over and over again, check my tests before I hand them in, pester my friends and family to read the essay thats due tomorrow for me, even if its 12:30 at night because what if I've missed a <b>huge, disastrous</b> error?<br />
<br />
But when it comes to cooking, I'm quite the opposite. 'Oh! We're out of flour?,' I'll realise halfway through baking something. 'Never mind, I'm sure that oat flour will work instead!' I'll reply (to myself, because it's totally normal to have mini conversation with <b>yourself</b> while you bake). And it was that complete and blatant disregard for recipes that caused the first attempt at these muesli bars (attempt #1) to fail.<br />
<br />
Attempt #1 all began with my sudden desire to make a batch of no added sugar muesli bars. Had I ever made muesli bars before? No. Did I have even the slightest idea what proportion dry to liquid they would need? No. Was I going to let those things stop me? Absolutely no. So I invented an impromtu recipe by combining a breakfast cookie recipe, a sugar-containing muesli bar recipe and some random whims that struck me along the way.<br />
<br />
As it turns out, the intention for something to become a muesli bar alone doesn't make it one. <b>Oops! </b>So instead of the lovely, neat bars I had invisioned fitting into the perfect photos I'd imagined, I ended up with a gooey (yet delicious) mess. Now, you may be wondering why on earth I'd write a post all about a failed muesli bar recipe. Well, lucky for you, this story has a happy ending.<br />
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<br />
That ending is attempt #2. This time, having learnt my lesson, I followed an actual recipe (well admittedly, I subbed out some nuts for the oats, but that doesn't count right?). These muesli bars are perfectly shaped, as well as absolutely delicious and completely nutrient packed. They're remarkably sweet from the dates and banana, which compliments the strong spicy flavour perfectly. In fact, I think these are the best muesli bars I've ever had, which is saying something, because I love my muesli bars!<br />
<br />
Mia :)<br />
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<br />
Date and Banana Muesli Bars<br />
Based on: http://www.healthfulpursuit.com/2013/01/grain-free-chai-granola-bars/<br />
<br />
Nuts, Seeds and Fruit:<br />
1 1/4 cups rolled oats<br />
1 cups mixed nuts/seeds, roughly ground<br />
1/2 cup sesame seeds<br />
1/2 cup sultanas<br />
1/2 cup flax seed, roughly ground<br />
1/3 cup chia seed, roughly ground<br />
<br />
Binding Ingredients:<br />
150 grams medjool dates, pitted (approx. 10 dates or 140 grams of pitted dates)<br />
1/2 cup almond butter*<br />
1 banana, mashed<br />
1 tsp ground cinnamon<br />
1 tsp ground cardamom<br />
1/2 tsp ground coriander<br />
1/2 tsp ground ginger<br />
1/2 tsp ground cloves<br />
<br />
Instructions<br />
<br />
1. Preheat oven to 180˚C (325˚F) and line a rectangle pan with parchment paper draping over either side for easy lifting, The size of pan will dictate the thickness of your bars (I used a 20x30cm)<br />
2. Place medjool dates in a bowl and cover with hot water. Leave to soak for 30 minutes. Drain well and set aside.<br />
3. Roughly grind the nuts and seeds. There can be large and small pieces throughout the mix, just make sure there are pieces no bigger than the size of your pinky nail.<br />
4. Combine mixed nuts and seeds with oats, and sultanas in a large bowl. Set aside.<br />
5. Mash soaked dates with a potato masher or fork until smooth. Add banana and mash together. Then, stir in almond butter and spices<br />
6. Combine binding ingredients with the nut and seed mixture either with your hands, stand mixer or hand mixer. Mix until fully incorporated.<br />
7. Press into prepared pan and bake in the oven for 35-40 minutes, until edges begin to get golden. Remove from the oven, lift from the pan and allow to cool for 5 minutes.<br />
8. Cut to your desired size, then continue to cool until they've cooled entirely. <br />
<br />
*It's super easy to make your own almond butter, just place almonds and a little unflavoured oil in a food processor and blend until smooth (about 10 minutes)Miahttp://www.blogger.com/profile/02340827426730862554noreply@blogger.com0tag:blogger.com,1999:blog-7112253703028039098.post-83639655061258264982013-02-07T16:58:00.002+11:002013-02-07T16:58:31.985+11:00Quinoa and Olive Flatbread<div class="separator" style="clear: both; text-align: center;">
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On the weekends, I'm always torn between wanting to cram in as much cooking/baking/blogging/making/getting organised/catching up with friends as I can and actually just wanting to stay in bed the whole time, watching friends and drinking tea. It's a big decision; if I get a lot done I'll feel good about it at the end of the weekend, but I'll mostly likely be just as (if not more tired) than when the weekend started and doesn't that defy the whole point of the weekend? To catch up on sleep? But then again, when else am I going to fit all those things in if I don't do them on the weekend, what with 7 or 8 hour school days and assignments etc.<br />
<br />
So, being the indecisive creature I am, I generally just end up with a bit of both. I'll cook a few things, do a bit of homework, maybe see a friend who lives nearby and then sleep and rest and watch friends in between. It suits me well, leaves me rested but not feeling totally useless, and avoids an actual conclusive decision on the matter.<br />
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This bread fits that compromise perfectly; super quick and easy, with a cooking time that fits an episode perfectly, but equally satisfying and delicious at the end. I was pleasantly surprised by how little you could taste the quinoa (I do love quinoa, but by the smell I thought it would be too much for even me to handle), and how moist this bread was. I'd highly reccomend it, and think next time I'll try using it as sandwich bread, croutons or made slightly thinner for a dip platter!<br />
<br />
Mia :)<br />
<br />
Quinoa and Olive Flat Bread<br />
Based on: Recipe pg 36 of 'Cooking with Quinoa; the supergrain' by Rena Patten<br />
<br />
2 cups qunioa flour<br />
1 tsp bicarb soda<br />
2 tsp sugar<br />
2 tsp sea salt<br />
1 tsp dried oregano<br />
2 tbsp extra virgin olive oil<br />
12-14 kalamata olives, pitted and sliced<br />
1 cup warm water<br />
<br />
1. Preheat the oven to 180˚C (350˚F). Line a baking tray with baking paper.<br />
2. Combine the quinoa flour, bicarbonate of soda, sugar, salt and oregano in a bowl. Toss in the olive oil and sliced olives and use your hands to mix in as much water as it takes to form a soft and pliable, but not sticky, dough.<br />
3. On a floured bench, lightly knead the dough to ensure all the olives are evenly distributed. Shape into a disc, approximately 20cm in diameter, and place on the prepared baking tray. Using a knife, make 3-4 light slashes across the bread. Brush with olive oil and sprinkle with a little sea salt.<br />
4. Bake for approximately 25-30 minutes, or until bread sounds hollow when tapped. Serve with sandwich fillings, or with hummus on a dip platter.Miahttp://www.blogger.com/profile/02340827426730862554noreply@blogger.com0tag:blogger.com,1999:blog-7112253703028039098.post-84530997999044360622013-01-29T21:43:00.001+11:002013-01-29T21:44:29.355+11:00Spinach and Feta Pie<div class="separator" style="clear: both; text-align: center;">
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School went back today, meaning the end of holidays and all the luxuries that come with them; eat-at-home lunch, free time, sleep-ins and pyjama days. Slowly I've watched the last few days of holidays trickle away, and had finally come to peace with it last night whilst packing all sorts of interesting things for lunch, but it was when my alarm went off bright and early this morning that it suddenly struck me all the things I'd miss.<br />
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So far I've been sent 2 assesment notifications (and know about another 2 in the weeks to come) and have maths and food tech homework due today, so any chance of easing back into it is already out the window. Never fear, however, because I still need to eat and therefore I will still cook, though the frequency of my posting might suffer.<br />
<br />
This pie is a perfect weeknight meal; super quick to put together, using easy to source ingredients and providing some delicious leftovers for lunch the next day. It pairs perfectly with salads, particularly ones with acid dressings to cut the richness, which can be thrown together during the baking time. Altogether, this made a really lovely meal and vegetarian or not, it's sure to go down well!<br />
<br />
Mia :)<br />
<span style="font-size: large;"><br /></span>
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<span style="font-size: 1.4em;"><span style="font-size: large;">SPINACH & FETA PIE </span></span><br />
<span style="font-size: 1.4em;"><span style="font-size: large;"><span style="font-weight: normal;"><span style="font-size: small;">Based on: <span style="font-size: small;">Recipe <span style="font-size: small;">in<span style="font-size: small;"> </span></span>'Jamie's 30 minute meals' by Jam<span style="font-size: small;">ie Oliver</span></span></span></span></span> </span></div>
<ul>
<li><span style="font-weight: normal;">100g (3½oz) pinenuts</span></li>
<li><span style="font-weight: normal;">5 free range or organic eggs</span></li>
<li><span style="font-weight: normal;">300g (10½oz) feta cheese</span></li>
<li><span style="font-weight: normal;">50g (1¾oz)</span></li>
<li><span style="font-weight: normal;">Cheddar cheese</span></li>
<li><span style="font-weight: normal;">Dried oregano</span></li>
<li><span style="font-weight: normal;">1 lemon</span></li>
<li><span style="font-weight: normal;">A knob of butter</span></li>
<li><span style="font-weight: normal;">400g (14oz) prewashed baby spinach </span></li>
<li><span style="font-weight: normal;">1 x 270g pack of filo pastry </span></li>
<li><span style="font-weight: normal;">Cayenne pepper </span></li>
<li><span style="font-weight: normal;">1 whole nutmeg </span></li>
</ul>
1. Put
the pinenuts into a dry ovenproof frying pan over medium heat to toast, tossing
occasionally and keeping a careful eye out for any signs of burning. Once golden, remove from heat and transfer to a plate to cool.<br />
2. Crack 5 eggs into a mixing bowl and
crumble in 300g feta. Grate in the Cheddar. Add a
pinch of pepper, a couple of pinches of dried oregano, zest of 1 lemon
and a glug of olive oil. Add the nuts to the egg mixture as well and mix well.<br />
3. Put the empty frying pan back on
the heat, add a little olive oil and a knob of butter and pile in half
of the spinach. Gently push and move it around and add more as it wilts
down. Make sure it doesn't catch on the bottom and, when there's room,
start adding the rest, stirring frequently. Allow to cook until the spinach is really nice and dense, then remove from the heat.<br />
4. Lay
a large sheet of greaseproof paper, approx 50cm (20in) long, on the
worktop, rub a little olive oil all over it, then scrunch it up and lay
it out flat again. Arrange filo pastry sheets in a large rectangle,
overlapping at the edges, so they almost cover the paper. Drizzle some olive
oil over them. Sprinkle over a good pinch of salt and pepper and a
pinch of cayenne. Repeat until you have 3 layers. Don't worry about any
cracked bits. <br />
5. Add the wilted spinach to the egg mixture and grate in ½ a nutmeg. Mix
well.<br />
6. Carefully move the greaseproof paper and filo into the empty
frying pan so the edges spill over. Push it down into the sides of the
pan, then pour in the egg mixture and spread it out. Fold the filo
sheets over the top and let them fall where they will.<br />
7. Put the pan back on
a medium heat for a couple of minutes to get the bottom cooking, then
put the pan into the oven on the top shelf to cook for 18 to 20 minutes,
or until golden and crisp. Once cooked, allow to cool slightly before serving with your choice of salads.Miahttp://www.blogger.com/profile/02340827426730862554noreply@blogger.com1tag:blogger.com,1999:blog-7112253703028039098.post-35238331897637871892013-01-26T23:33:00.000+11:002013-01-26T23:33:23.581+11:00Lamingtons<div class="separator" style="clear: both; text-align: center;">
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Today is Australia Day, for all you non-Australians out there. Now, I've never been a big supporter of Australia day, since as far as I can tell it's celebrating a shipload of convicts arriving here, but any excuse to bake is a good one! (Don't get me wrong, I love Australia, but I just don't love the racist connotations that seem to come along with Australia day)<br />
<br />
So I spent my day, in true Aussie fashion, baking lamingtons and listening to <a href="http://www.abc.net.au/triplej/hottest100/12/" target="_blank">the hottest 100 on triple j </a>(worth checking out even if you're not in Aus, it's such a good compilation of some of the year's best songs). And actually, it was a really really nice day, which proves that sometimes no matter how sure you are it's going to be a bad day, you should never give up.<br />
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Sorry for the motivational quote there. Who knows where it came from? But these lamingtons really are something, and they're a totally different thing from the six pack you might pick up at woolies. The fluffy cake is really nice on it's own, but the chocolate and coconut just makes it, and after all, what could be more fun than rolling cake in chocolate?<br />
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<br />
Mia :)<br />
<br />
<b>Lamingtons</b><br />
Based on: pg 217 'Baking Day'- Australian Women's Weekly<br />
<br />
3 eggs<br />
75g (1/3 cup) caster sugar<br />
25g (2 tbps) cornflour<br />
35g (1/4 cup) plain flour <br />
25g (2 tbps) self raising flour<br />
2ish cups dessicated coconut<br />
<b>Chocolate icing</b><br />
500g (3 cups) icing sugar<br />
50g (1/2 cup) cocoa powder<br />
15g butter, melted<br />
160ml (2/3 cup) milk<br />
<br />
1. Preheat oven to 180˚C/350˚F. Grease deep 11cm square cake pan.<br />
2. Beat eggs in a medium bowl with an electric beater until thick and creamy (approx 10 minutes). Gradually beat in sugar, beating until sugar has dissolved after each addition. Sift in flours and gently fold in until just combined. Spread mixture into pan.<br />
3. Bake cake 30 minutes. Turn cake, top side up, onto wire rack to cool completely.<br />
4. Make chocolate icing by sifting icing sugar into a large heatoproof bowl; stir in butter and milk. Stir icing over large saucepan of simmering water until of a coating consistency.<br />
5. When cake is cool, transfer icing to a shallow bowl and fill another shallow bowl with coconut. Cut the cake into 16 squares, then roll each in the chocolate and toss in coconut. Place on a wire rack to set (if you can wait that long!)Miahttp://www.blogger.com/profile/02340827426730862554noreply@blogger.com2tag:blogger.com,1999:blog-7112253703028039098.post-65186989575795009372013-01-26T00:32:00.000+11:002013-01-26T19:59:46.806+11:00Wholemeal Blueberry and Oat Muffins<div class="separator" style="clear: both; text-align: center;">
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<br />
At the beach with some friends yesterday, we picked up some berry and bran muffins. Not just any muffins, however, but the mositest, yummiest muffins I've possibly ever had. They were huge, dense and filling in a way that no white muffin could ever be, the sort of muffin which restores my hope in muffins everywhere. Of course, muffins as good as these left me with no choice but to recreate them. <br />
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I've always thought that when it comes to muffins, the denser, richer and wholegrainier, the better. I have fond memories from right back when I was quite small of Mum occasionally taking me to Muffin Break after doing the shopping, to sometimes share a muffin, or maybe get one each if I was lucky. She always chose the healthier bran muffins, which, although I didn't realise it at the time, were so much tastier than the fluffy white ones that I would have chosen.<br />
<br />
These muffins aren't a perfect replica of those muffins yesterday, alas, but they're pretty close and (if I dare say so myself), mighty delicious. They're not as sweet as the originals, but thats good because it just means that it's okay to have more of them, you see? The berries are delicious, and the oats make these a satisfying, nutritious snack, which is the best thing about muffins: that they somehow manage to be healthy but treat-y, all at the same time.<br />
<br />
Mia x<br />
<br />
<b>Wholemeal Blueberry and Oat Muffins</b><br />
Based on:<a href="http://toddlertastes.blogspot.com.au/2011/07/wholemeal-and-oat-berry-muffins.html" target="_blank">http://toddlertastes.blogspot.com.au/2011/07/wholemeal-and-oat-berry-muffins.html</a> <br />
<br />
<div style="font: 12.0px Times; margin: 0.0px 0.0px 0.0px 0.0px;">
<span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 1/2 cups wholemeal flour</span></span></div>
<div style="font: 12.0px Times; margin: 0.0px 0.0px 0.0px 0.0px;">
<span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1/4 cup almond meal </span></span></div>
<div style="font: 12.0px Times; margin: 0.0px 0.0px 0.0px 0.0px;">
<span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 cup rolled oats </span></span></div>
<div style="font: 12.0px Times; margin: 0.0px 0.0px 0.0px 0.0px;">
<span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1/2 cup brown sugar</span></span></div>
<div style="font: 12.0px Times; margin: 0.0px 0.0px 0.0px 0.0px;">
<span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1/4 tsp nutmeg</span></span></div>
<div style="font: 12.0px Times; margin: 0.0px 0.0px 0.0px 0.0px;">
<span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1/2 tsp cinnamon</span></span></div>
<div style="font: 12.0px Times; margin: 0.0px 0.0px 0.0px 0.0px;">
<span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 tsp bicarb soda</span></span></div>
<div style="font: 12.0px Times; margin: 0.0px 0.0px 0.0px 0.0px;">
<span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 1/2 tsp baking powder</span></span></div>
<div style="font: 12.0px Times; margin: 0.0px 0.0px 0.0px 0.0px;">
<span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1/3 cup rice bran oil</span></span></div>
<div style="font: 12.0px Times; margin: 0.0px 0.0px 0.0px 0.0px;">
<span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1/3 cup greek yogurt </span></span></div>
<div style="font: 12.0px Times; margin: 0.0px 0.0px 0.0px 0.0px;">
<span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 eggs</span></span> </span></span></div>
<div style="font: 12.0px Times; margin: 0.0px 0.0px 0.0px 0.0px;">
<span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 cup frozen blueberries</span></span></div>
<div style="font: 12.0px Times; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 14.0px;">
<span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></span></div>
<div style="font: 12.0px Times; margin: 0.0px 0.0px 0.0px 0.0px;">
<span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b>1.</b> Line a medium sized muffin tin with patty-pans and preheat the oven to 180˚C/350˚F. Mix dry ingredients together until thoroughly combined.</span></span></div>
<div style="font: 12.0px Times; margin: 0.0px 0.0px 0.0px 0.0px;">
<span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b>2.</b>
Make a well in centre and add the eggs, yogurt and oil and mix until just combined. The mixture is meant to be quite dough like however it's hard to mix
add a small amount of milk to loosen it. Once all mixed through, gently stir in blueberries. Fill the patty-pans with the mixture until approximately 3/4 full.</span></span></div>
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<span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b>3.</b> Bake in preheated oven at 180 degrees for about 20 mins, or until the muffins spring back when touched.</span></span></div>
Miahttp://www.blogger.com/profile/02340827426730862554noreply@blogger.com0tag:blogger.com,1999:blog-7112253703028039098.post-43817479491557796992013-01-22T11:26:00.001+11:002013-01-22T11:26:16.625+11:00Papaya and Lime Sorbet<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-YmuQviJ5YqtYOpw1RXT8-UTU3aMF80KEtFJYV_O3ypMfO6FU28aqtC1MjsVxSLQhhRP-j92-QxnZ_niNMwIPmIPQbk4pZQ7KlrzrvuQe61Hwq6wMaJSKU3a3McgvRwcAb25xm2u9QQfw/s1600/IMG_6603.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-YmuQviJ5YqtYOpw1RXT8-UTU3aMF80KEtFJYV_O3ypMfO6FU28aqtC1MjsVxSLQhhRP-j92-QxnZ_niNMwIPmIPQbk4pZQ7KlrzrvuQe61Hwq6wMaJSKU3a3McgvRwcAb25xm2u9QQfw/s640/IMG_6603.JPG" width="640" /></a></div>
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Papaya is summer's forgotten fruit. When people talk or think about summer, they conjure images of sweet mangoes and juicy peaches, sliced watermelon and bright berries, but never, it strikes me, papaya. Papaya is more of an afterthought, something you might buy if it's on display or it's on sale, but rarely would you set out to the shops with the intention of purchasing a papaya. I can't think why though, because papaya is one of the sweetest, yummiest fruits out.<br />
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Anyway, so enough about fruit equality and on to the sorbet. I came up with the idea for papaya sorbet because we had one in our fridge that was a bit over-ripe, but when I googled it I realised I wasn't the first (or even the hundredth) to have the idea. There were all sorts of recipes, from the super simple to the insanely complex, but I chose this one because it was super simple.<br />
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The main ingredient is papaya, as is the dominant flavour, but somehow it tastes better in frozen form. The hint of lime is also great, lending a more tropical, refreshing edge, and the sweetness is just enough for it to taste like dessert but not so much that it's obvious that more sugar's been added. This would make the perfect dessert after a hot Indian or Thai meal, and can be made days in advance so it would work well at a dinner party too!<br />
<br />
Mia x<br />
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<b>Papaya and Lime Sorbet</b><br />
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1/2 cup sugar <br />
2 1/2 cups papaya, peeled, deseeded and diced (approx. 1 medium papaya)<br />
1 tbsp lime juice<br />
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1. Combine the sugar with 1/2 a cup of water in a small saucepan. Place on medium heat and stir until sugar has dissolved and the mixture has thickened a bit. Remove from heat.<br />
2. Process sugar mixture with the other ingredients in a blender until smooth. Transfer to a freezer proof container and freeze until cold and icy, but not solid.<br />
3. Transfer mixture to an ice cream churn and churn until it reaches your desired consistency. Freeze until ready to serve, then serve garnished with a mint leaf.Miahttp://www.blogger.com/profile/02340827426730862554noreply@blogger.com0tag:blogger.com,1999:blog-7112253703028039098.post-9154180855426696812013-01-21T23:54:00.000+11:002013-01-26T21:51:01.303+11:00Maple and Coconut Granola<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipMGGVzY5T6-SujPDi_jyj1VMlUTY8N3xsjE10ma0PvGrkRrpKF6E0nBW2whNNPCzQxsH23v1vuNwfvh_YZntxUH-jIdEBbfc3E_TI3HqUvcZyAxbq71F0UPnW0YZ4luwrHn20BHytqynL/s1600/IMG_6576.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipMGGVzY5T6-SujPDi_jyj1VMlUTY8N3xsjE10ma0PvGrkRrpKF6E0nBW2whNNPCzQxsH23v1vuNwfvh_YZntxUH-jIdEBbfc3E_TI3HqUvcZyAxbq71F0UPnW0YZ4luwrHn20BHytqynL/s1600/IMG_6576.JPG" height="426" width="640" /></a></div>
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We're painting a room in our house at the moment, and if you've painted recently you might remember the stench. Our whole house, even our front yard smells of paint fumes and it's disgusting. The dogs are sneezing constantly and staying well away and the rest of us are just trying to make do by holding our breath, opening windows and closing doors.<br />
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I tried lighting incense to combat the smell, and we even made some chai on the stove which always gets the house smelling better, but even these paled in comparison to the awful chemically haze, so I wracked my brains (and the internet) for the most fragrant, nicest smelling recipe I could, and this is what I chose.<br />
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Although it hasn't cured the whole house, our kitchen sure smells better after a batch of this, and the cooking served a good distraction from the smell. This is my new favourite muesli too, so atleast something good has come of the awful stench. The maple is the dominant flavour, sweet and smooth, but the coconut and cashew are both noticable and very nice as well. It is quite a sweet cereal, so if you prefer something a little more savoury you could certainly cut the maple to 1/4 cup instead.<br />
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Enjoy, <br />
Mia :)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2ZMWoIMF7wBTit2b7PiLycIcAF4RVxkmGMtBcJzIJ6oT1SxFRKs2UzyqSN_JRSidhM7TivkVvS17Z34fxUJNO5B108ZNoeqlK2mA-W6zGbYZLuxcK8MyqLBN2m64Xo2SIfHtCqZfRpVyy/s1600/IMG_6573.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2ZMWoIMF7wBTit2b7PiLycIcAF4RVxkmGMtBcJzIJ6oT1SxFRKs2UzyqSN_JRSidhM7TivkVvS17Z34fxUJNO5B108ZNoeqlK2mA-W6zGbYZLuxcK8MyqLBN2m64Xo2SIfHtCqZfRpVyy/s1600/IMG_6573.JPG" height="426" width="640" /></a></div>
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<span style="color: black;"><b>Coconut Maple Granola</b></span><br />
<span style="color: black;"><b> </b></span>
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<span style="color: black;">2 ½ cups old-fashioned oats</span><br />
<span style="color: black;">1 cup dessicated or shredded coconut</span><br />
<span style="color: black;">½ cup quinoa</span><br />
<span style="color: black;">½ cup cashews</span><br />
<span style="color: black;">½ cup almonds</span><br />
<span style="color: black;">¼ cup coconut or canola oil</span><span style="color: black;"> <style><!--
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<span style="color: black;"><style> </style></span><span style="font-size: xx-small;"><span lang="EN-US"></span></span><span style="color: black;"> </span><span style="color: black;"><span class="st">⅓ </span>cup maple syrup</span></div>
<span style="color: black;">1 teaspoon vanilla extract</span><br />
<span style="color: black;">½ teaspoon salt</span><br />
<span style="color: black;">½ teaspoon ground cinnamon</span><br />
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<span style="text-decoration: underline;"><span style="color: black; text-decoration: underline;"></span></span><br />
<ol>
<li>Preheat oven to 150º C. Place all ingredients in a large mixing bowl and stir until well combined. </li>
<li>Place granola on a baking sheet sprayed with nonstick spray or lined with parchment. Bake for 25-30 minutes without stirring!<i> Makes approx. 3</i><span style="color: black;"><i>½ cups</i></span></li>
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Miahttp://www.blogger.com/profile/02340827426730862554noreply@blogger.com0tag:blogger.com,1999:blog-7112253703028039098.post-53996368153262486392013-01-19T23:40:00.003+11:002013-01-20T23:31:00.051+11:00Polenta Crumbed Tofu with Steamed Vegetable Salad and Roast Cherry Tomatoes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_c0T_uthFci25aLO3-wn_6xWbcKAc3_47rErUXF9_S0knpkNgxWTZe59V1d5jjNwWfqr5YNO_T9B3A6HCD6XAI03Yv8ZQw9NugiOfHOvoz7o6IO_vwbJxsxn1jlbZSyhelk20NA1dMFP8/s1600/IMG_6421.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_c0T_uthFci25aLO3-wn_6xWbcKAc3_47rErUXF9_S0knpkNgxWTZe59V1d5jjNwWfqr5YNO_T9B3A6HCD6XAI03Yv8ZQw9NugiOfHOvoz7o6IO_vwbJxsxn1jlbZSyhelk20NA1dMFP8/s1600/IMG_6421.JPG" height="426" width="640" /></a></div>
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This recipe comes from a cookbook called 'Meat Free Mondays' which gives a mealplan each Monday for a year, based on seasonal produce and a balanced diet. Now, I only just discovered this book, but it made me think that I'd never really explained in full on this blog why I'm vegetarian, or how I came to be.<br />
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In 2009, when I was in Year 6, my teacher was vegetarian, which I think was the first example of a real-life vegetarian I'd ever met. Then, later in the year, one of my friends decided that she was going to stop eating meat on Mondays, as a sort of middle-ground between liking meat and feeling that it was unethical.<br />
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So, I decided to do the same thing, and my Mum agreed to do it too for support, and so we started sometime in late 2009. At the time, I had no idea that Meatless Monday was a worldwide movement, I thought it was just a good idea a friend had come up with.<br />
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Later that year, we went on a family holiday to Taiwan, which was fabulous, and I had an experience that really puts me off meat to this day. We were in a hotpot restaurant, where each person has a butane burner and a pot of hot stock, and you order various meats and vegetables to put in the stock. Well, I chose to order prawns, and (little-did-I-know) this restaurant's prawns were, uh… fresh (as in live!). They brought a little plate with a cover and all of a sudden it started jumping and making noise. Needless to say, I didn't eat any prawns that night (or for almost a year after!).<br />
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Finally, in 2010, I saw a documentary called Food inc. which is about how food in mass produced, particularly in America. Some of the factory farmed chicken and pork segments were really confronting, I think I was crying for most of the film. That was what triggered my becoming vegetarian all the time. I also did some research in alternate sources of omega-3 and discovered that almost every way of getting omega-3 has either got fish in it or is a different variety of omega-3 to the one found in fish which is not as important/good. So, I've been pescetarian (eating no meat but eating some fish) since May 2010, and I think it's one of the best decisions I ever made.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxyhTvgAqxRRs-AHXVepjMkRrhWkABp3XYBbHF2MgOpY4Nq-U_8y2a5fdfjRQcc2pfLKFZLo9RHS4TVal3qIGBw_Ilo_8pA93jtt5kcZ3yVJwBewC1izD4GYjiW2Q-25J6NYQS4jGUorqN/s1600/IMG_6424.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxyhTvgAqxRRs-AHXVepjMkRrhWkABp3XYBbHF2MgOpY4Nq-U_8y2a5fdfjRQcc2pfLKFZLo9RHS4TVal3qIGBw_Ilo_8pA93jtt5kcZ3yVJwBewC1izD4GYjiW2Q-25J6NYQS4jGUorqN/s1600/IMG_6424.JPG" height="426" width="640" /></a>This dish is the perfect vegetarian dish; lots of different coloured vegetables and plenty of protein. I really liked it, as it really lets the natural flavours of the veggies and tofu shine through, without masking them with strong flavours as many recipes might. It's also super quick and easy, the perfect weeknight meal.<br />
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Thanks for bearing with me on that one!<br />
Mia x<br />
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<b><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">Polenta <span style="font-size: small;">C</span>rumbed <span style="font-size: small;">T</span>ofu with Steamed <span style="font-size: small;">V</span>egetable <span style="font-size: small;">S</span>alad and Roast <span style="font-size: small;">C</span>herry <span style="font-size: small;">T</span>omatoes</span></span></span></span></span></b><br />
Based on: Recipe by Paul McCartney, pg. 36 'Meat Free Monday'<br />
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28 cherry tomatoes<br />
1 large head of broccoli, stem and florets chopped into small pieces<br />
12 green beans, cut into 2cm lengths<br />
2 carrots, peeled and sliced into 2cm chunks<br />
1 lettuce, chopped (cos would be ideal, but I used green oak)<br />
100g polenta<br />
A handful chopped herbs of your choice<br />
250g tofu, cut into slices<br />
olive oil for flying<br />
<b>Dressing</b><br />
2 tbsp olive oil<br />
<b> </b>1 tbsp red wine vinegar<br />
1 tsp dijon mustard<br />
1 tsp maple syrup<br />
<br />
1. Preheat the oven to 200˚C/400˚F. Put the cherry tomatoes on a small baking tray and drizzle with olive oil, then roast for 10 minutes.<br />
2. Half fill a pan with cold water and place a steamer above it, ensuring the steamer doesn't touch the water. Put the broccoli, green beans and carrots in the steamer, place over medium/high heat, cover and steam for about 15 minutes until the vegetables are cooked to your preference.<br />
3. Whilst the vegetables are steaming, combine the polenta and herbs in a shallow bowl.<br />
4. When cooked, remove the vegetables from the heat and set aside to cool slightly. Heat some olive oil in a frying pan, dipping the tofu into the polenta mixture before frying until golden.<br />
5. Make the dressing by placing all ingredients in a small jar and shaking until combined.<br />
6. Assemble the meal by first placing lettuce on the plate, then the warm vegetables and the tofu, and finally drizzling lightly with the dressing. <i>Serves 4 </i>Miahttp://www.blogger.com/profile/02340827426730862554noreply@blogger.com0tag:blogger.com,1999:blog-7112253703028039098.post-28577270024671673702013-01-15T10:22:00.000+11:002013-01-19T23:48:34.350+11:00Simon Bryant's Banana Pooris<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0SW_60G6n7mRZGDuGID82b5I44SlhPO7e0PeOBpcuH2hEzMb9D6nf3ygWfQ4cyRNdlDOuvWqeNiWEG-SDDyHBn7eHrsR2MKmEBodVrVp5VWrsviAEI0BtMNdi0c4-ahPJvE59W6-nRDmc/s1600/IMG_6416.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0SW_60G6n7mRZGDuGID82b5I44SlhPO7e0PeOBpcuH2hEzMb9D6nf3ygWfQ4cyRNdlDOuvWqeNiWEG-SDDyHBn7eHrsR2MKmEBodVrVp5VWrsviAEI0BtMNdi0c4-ahPJvE59W6-nRDmc/s1600/IMG_6416.JPG" height="426" width="640" /></a></span></span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Reading is something I barely get time for anymore during school term, a forgotten pastime amongst a flurry of assignments, after school meetings, tests to study for and bags to pack, but when the holidays come I like to get back to it from time to time, visiting the library and coming home heavy bagged with a selection of books. However, when people talk about reading, fiction with the odd biography is what they think of, but my personal preference is for something quite different: cookbooks!<br /><br />Cookbooks may seem an unusual choice for a teenage girl, especially in the age of google and allrecipes, taste.com and blogs, but something about the old fashioned simplicity of a cookbook appeals to me, the little tidbits of a story amongst the photos and recipes. And so, when I got a book voucher I knew immediately where it was going to be spent: the food section!<br /><br />The 2 books I selected were 'Cooking with Quinoa: The Supergrain' by Rena Patten (which I mentioned HERE once before) and 'Vegies' by Simon Bryant, both of which I love! This recipe for Banana Pooris (a 'deep fried flatbread popular in India and Pakistan' comes from the latter, and when I chose it I had no idea what to expect, as it's one of the few recipes in the book without a photo.</span></span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlwjJwBbDjCmCxM9T7cHYqapWW15KFovU5Z1JNOBuiQM99EsY9rEHSWdDg4VdouhQLLa0XIawxhVnOA85n6Qw8ovG_DVe7Iket5u3Qsc3IPcjoS9rcSXFdlhQzfd07MAuMZuZ56seqNIiN/s1600/IMG_6406.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlwjJwBbDjCmCxM9T7cHYqapWW15KFovU5Z1JNOBuiQM99EsY9rEHSWdDg4VdouhQLLa0XIawxhVnOA85n6Qw8ovG_DVe7Iket5u3Qsc3IPcjoS9rcSXFdlhQzfd07MAuMZuZ56seqNIiN/s1600/IMG_6406.JPG" height="426" width="640" /></a></span></span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">These taste a little like a doughnut, and despite there being no sugar, they're quite sweet from the banana. I served them as an afternoon snack, hot out of the pan, and they were greasy and indulgent but delicious. The book also recommends serving them with a curry which I'm yet to try, but really intrigued by so I'll let you know how it goes when I do.<br /><br />What's your favourite cookbook?<br /><br />Mia :)<br /><br />Banana Pooris<br />Based on: Recipe pg 87 of 'Vegies' by Simon Bryant<br /><br />55g Wholemeal Flour<br />225g White Flour<br />Large pinch of salt<br />2 tbs flavour neutral oil or ghee<br />175g banana puree (about 2-3 small/medium bananas, mashed until smooth)<br />Flavour neutral oil for frying<br /><br />1. Sift the flour into a bowl, add the salt and oil or ghee and rub together until the mixture resembles coarse breadcrumbs. Add the banana puree and 2 tablespoons of room temperature water and combine to form a ball. <br /><br />2. Knead the dough for about 10 minutes until elastic, then shape it into a ball. Let the dough rest in an oiled bowl covered with plastic film for atlas 1 hour.<br /><br />2. Divide the dough into 8 and roll each piece into a ball. Sprinkle the benchtop with a little flour and roll out each ball into a very thin 10cm round. In a small wok over medium heat, add enough oil for one poor to be submerged and heat until just shimmering (about 180˚C/350˚F).<br /><br />3. Fry the poor in the hot oil, one at a time. The poori should puff up immediately on one side; working quickly, turn it over using tongs and cook the other side, about 15 seconds per side. (If the outside of the poori becomes really dark but the centre is still doughy, you have not rolled it flat enough.)<br /><br />4. Gently remove the poor from the oil, holding it vertically and carefully shaking off excess oil, holding it vertically and carefully shaking off the excess oil. Drain the poori on paper towel, turning it over after a minute or two to prevent pooling on the top side. If you are not using the pooris immediately, wrap them loosely in a tea towel or napkin to keep them warm.<br /><br />5. Server the pooris hot as an accompaniment to savoury Indian dishes, or on their own as a sweet snack.</span></span>Miahttp://www.blogger.com/profile/02340827426730862554noreply@blogger.com2tag:blogger.com,1999:blog-7112253703028039098.post-42104276600523796492013-01-13T22:33:00.000+11:002013-01-19T23:49:22.732+11:00Plum and Vanilla Frangipane<div class="separator" style="clear: both; text-align: center;">
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Yesterday I was in the mood for making dessert. Not just some vaguely sweet cookies or some other dessert imposter, but a proper, 'meal after dinner' dessert. Now, normally this would be nothing out of the ordinary, but lately I've been baking a little less. Why? Well, at Christmas time, my whole family seems to just automatically go into sweet thing hoarding mode. The cupboards fill with presents from friends and family, home baked Christmas treats and just-in-case presents on a scale that could only ever be required if an entire army spontaneously popped over for tea.<br />
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And of course it's all very nice and delicious at christmas, and in the whole 'holiday period' even, but there is only a certain amount of pannetone that any one family can (and should) consume in a few weeks, and our supply <b>far</b> surpasses that. So we've entered a period of fasting, not from eating this glut of sweet treats, but from making any more, which I'm finding extremely difficult.<br />
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Getting back to yesterday, I was just doing absolutely nothing in the way that is only acceptable in the summer when I suddenly remembered <span style="color: red;">that</span> huge box of plums and all the plans I'd made for them. Now, plums are hard to use up in savoury foods, so you can't really blame me for jumping straight to dessert, can you? So I turned to pinterest for some plum dessert inspiration and aha! There it was. The perfect thing, a sweet, almondy plum and vanilla frangipane. A recipe that was simple yet impressive and just the thing to break my fast with.<br />
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The tartness of the plums perfectly compliments the sweetness of the frangipane, and the vanilla-ey pastry would be great with any dessert. I had a little extra of the pastry, so I whipped up a quick 'galette', for my sister who dislikes almonds, with some more plum and some of this fabulous <span style="color: red;">jam</span>, which would be a perfectly good dessert of it's own right if you're short of time. However, if you've got just an hour to spare I would <b>strongly </b>urge you to make the whole tart, you won't regret it!<br />
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Mia x<br />
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<b>Plum and Vanilla Frangipane Tart</b><br />
<br />
1 cup whole almonds<br />
1/3 cup brown sugar<br />
70gms unsalted butter, room temperature<br />
1 egg<br />
1/2 vanilla bean, scraped<br />
1 tbsp flour<br />
1 tsp almond extract<br />
Pinch of salt<br />
8-10 small ripe plums, each sliced into 6 sections<br />
1/4 cup slivered almonds<br />
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Pastry<br />
150gms plain flour<br />
50gms oats<br />
1/2 tsp baking powder<br />
1 tbsp vanilla sugar<br />
1/8 tsp salt<br />
100gm unsalted butter, chilled, diced<br />
1/2 vanilla bean scraped<br />
1 tsp vanilla extract<br />
1 egg<br />
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<ol>
<li style="text-align: justify;">To make the pastry, whiz the plain flour, oats, sugar, salt, baking powder and scraped vanilla bean in the processor until combined.</li>
<li style="text-align: justify;">Add the chilled butter and process briefly until you get a crumb like mix, then add the vanilla extract and egg and briefly pulse till it begins to come together.</li>
<li style="text-align: justify;">Turn onto work surface and pat
together into a ball, handling the dough as little as possible. Wrap in
cling film and chill for at least 30 minutes to help the dough relax.</li>
<li style="text-align: justify;">Meanwhile, Preheat the oven to 180C. In the meantime, make the frangipane by Processing the whole almonds, brown sugar, flour and salt in the processor until the almonds are pulverised. </li>
<li style="text-align: justify;">Add the butter,egg, vanilla bean and almond extract and blend until smooth. The frangipane is ready, and can be stored in a zipbag overnight in the refrigerator if desired.</li>
<li style="text-align: justify;">Roll out the dough and line the tart pan. Patch any broken bits with leftover dough.</li>
<li style="text-align: justify;">Bake blind {line the unbaked shell
with aluminum foil or baking paper and place bean/pie weights on top} for 8 minutes.
Remove weights and foil and continue to bake for a further 5 minutes.
Make sure it doesn’t over brown.</li>
<li style="text-align: justify;">Turn the frangipane into the baked
crust {I turned it into the hot shell and it turned out fine} and spread
uniformly with an offset spatula.</li>
<li style="text-align: justify;">Arrange plum slices over the top,
sprinkle with slivered almonds and bake for 30 minutes, until the
frangipane is fluffy looking and firm to touch.<i><br /></i></li>
</ol>
Miahttp://www.blogger.com/profile/02340827426730862554noreply@blogger.com0tag:blogger.com,1999:blog-7112253703028039098.post-11942970416744757442013-01-12T21:53:00.002+11:002013-01-19T23:50:13.353+11:00Kale, Quinoa and Balsamic Carrot Salad<div class="separator" style="clear: both; text-align: center;">
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Sydney's weather has been absolutely crazy this week. Tuesday was 43˚C, Wednesday and Thursday were 25˚C and then the last 2 days have been back above 30. It's like the weather is actually plotting for the entire city to get sick just as they go back to work and school. And this is summer!<br />
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Moody, unstable weather like this calls for uh... flexible (read: make it up as you go) meal planning, because honestly who knows whether you'll feel like warm apple pie or ice cream tomorrow! But this salad is perfect either; warm carrots and wilted kale makes it fine for a cool day, but still its light and fresh enough for a hot day at the same time.<br />
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It's my new favourite salad; super yummy, the nuttiness from the kale and quinoa blends really well with balsamic sweetness of the carrots and also super healthy. Also, it features wilted greens, so it was bound to be a winner. I mean, how can you go wrong with wilted spinach/kale/silverbeet? I'm obsessed!<br />
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Mia x<br />
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<b>Kale, Quinoa and Balsamic Carrot Salad</b><br />
Based on: http://www.thefirstmess.com/2012/10/11/warm-kale-quinoa-salad-with-roasted-balsamic-beets-recipe/ <br />
<br />
1/4 cup quinoa, rinsed<br />
1/2 bunch of kale, stems removed and leaves torn into bite-size pieces<br />
1 tbsp grapeseed oil<br />
1 clove of garlic, crushed<br />
1 tsp smoked paprika<br />
handful of parmesan shavings<br />
<i>Carrots:</i><br />
2 carrots, peeled and chopped<br />
1/4 cup balsamic vinegar<br />
1 tbsp brown sugar<br />
1 tbsp grapeseed oil<br />
Salt and Pepper, to taste<br />
1. Preheat the oven to 200˚C (400˚F). Place the carrots in a small baking dish, along with the balsamic vinegar and grape seed oil and sprinkle the muscovado
sugar, salt and pepper. Bake for about 30 minutes, stirring halfway through.<br />
2. Meanwhile, place quinoa in a small saucepan with 1/2 a cup of water and a pinch of salt. Place pot over medium heat and bring to a boil. Simmer
for 15 minutes or until quinoa is mostly cooked and the little tails
start to pop out. Remove from the heat and set aside.<br />
3. In a large soup pot, heat the 2 tbsp of grapeseed oil over medium
heat. Add the garlic and smoked paprika. Stir around until
fragrant, about 30 seconds. Add the quinoa, a splash of water and half
of the kale. Stir around until kale begins to wilt a bit. Add the
remaining kale and keep stirring until the kale is wilted. Take off the heat and
transfer kale and quinoa mixture to your serving bowl.<br />
4. Arrange roasted carrots on top of the greens and quinoa. Drizzle salad
with the balsamic cooking liquid in the pan and scatter with the parmesan shavings on top. Enjoy!<br />
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<br />Miahttp://www.blogger.com/profile/02340827426730862554noreply@blogger.com0tag:blogger.com,1999:blog-7112253703028039098.post-84090666729158634592013-01-10T00:04:00.002+11:002013-01-10T00:04:26.612+11:00Plum & Banana MilkshakeSummer holidays mean lots of things- lazy sleep ins, relaxed days and no work, just to name a few. But for me, one of the biggest things I love about school holidays is eating whatever meal I want, whatever time of the day. If I want to have breakfast at noon, lunch at 4, dinner at 7 and a midnight snack at 11, then so be it! And because of this, I tend to choose lighter breakfasts- muesli or fruit salad or smoothies, for example.<br />
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I'm a huge fan of smoothies for breakfast, but for whatever reason I've just never considered putting milk in them. I mean, I'm not oblivious to milkshakes at all, but I just never make them. So today, when I finally woke at 10:45, I decided to depart from my normal oatey green weird smoothies and make something just a little more traditional, and given <a href="http://thelittlebluebicycle.blogspot.com.au/2013/01/plum-and-chocolate-jam.html" target="_blank">all the </a><a href="https://www.blogger.com/blogger.g?blogID=7112253703028039098" target="_blank">plums</a> I've got to use up, it was only natural to make it plum flavoured.<br />
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The plum is really nice in the milkshake, a little bit tart but still nice and sweet and it actually tastes surprisingly unique; so when paired with the creaminess of the banana and the smooth milk, this smoothie is a match made in heaven. And nutritionally it isn't bad either! High levels of vitamin A in the plums, Potassium, fiber and vitamin B6 in the bananas and (obviously) calcium in the milk make this a great way to start the day, holidays or not!<br />
<b><br />Plum and Banana Milkshake</b><br />
<br />
2 plums, halved with stones removed<br />
1 banana, peeled (frozen if possible)<br />
1/2 cup milk<br />
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Blitz in a blender and enjoy! <i>Serves 1</i><br />
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Mia :) <br />
<br />Miahttp://www.blogger.com/profile/02340827426730862554noreply@blogger.com0tag:blogger.com,1999:blog-7112253703028039098.post-76337404569984582412013-01-09T00:49:00.003+11:002013-01-09T00:49:51.581+11:00Plum and Chocolate Jam<div class="separator" style="clear: both; text-align: center;">
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I mentioned <a href="http://thelittlebluebicycle.blogspot.com.au/2013/01/strawberry-and-rhubarb-jam.html" target="_blank">earlier in the week</a> the box of plums that I got at the markets, but I don't think I really made clear the scale I was talking about. See, when I'm at the markets surrounded by pallets of such fruits as watermelon and huge sacks of flour and other, equally oversized, things, everything seems proportionately much smaller than it really is, which is how I justify the 10 kilos of plums I ended up bringing home. 10 kilos. Even after making 11 jars of this amazing jam and eating a few, 7.5 kg are left! <br />
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But this recipe is certainly worth making, even if you're not trying to use up plums. When I found a recipe for a jam with chocolate in it, I knew straight away I had to make it, and it's even better than I expected. The cocoa adds a subtle, but delicious chocolate flavour, and somehow brings out the flavour of the plums. Plus your whole house will smell fantastic whilst it cooks! Also, there's a certain thrill that comes with using several bags of sugar in one recipe every once in a while, as if to say 'Healthy eating? Who cares!' Or maybe that's just me.<br />
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Plum and Chocolate Jam<br />
Based on: http://growitcookitcanit.com/2011/09/10/chocolate-plum-jam/ <br />
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15 cups diced plums (approx 2.5 kg whole)<br />
9 1/4 cups sugar (use a measuring jug rather than a cup!)<br />
75g cocoa powder<br />
75ml lemon juice<br />
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1. Combine cocoa and 1 1/4 cups of sugar in a small bowl and set aside.<br />
2. Place remaining ingredients (including the left over sugar) in a large, nonreactive saucepan over medium/high heat and bring to a rolling boil, stirring occasionally.<br />
3. Add cocoa mixture and reduce heat to a gentle simmer. Continue simmering, stirring occasionally, until mixture reaches 104˚C (220˚F). Place a spoonful in a small bowl and place in the freezer for two minutes. If the surface wrinkles a little when you run your finger through, it's done, and otherwise continue simmering and testing until it does. <i>Makes approx. 11 small jars</i><br />
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Mia xx<br />
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<br />Miahttp://www.blogger.com/profile/02340827426730862554noreply@blogger.com0tag:blogger.com,1999:blog-7112253703028039098.post-826685031960492722013-01-07T00:43:00.000+11:002013-01-10T00:05:57.752+11:00Strawberry and Rhubarb Jam<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">This morning I visited the local farmers market. And we're not talking about a classy, organic, clean market, not at all! We're talking about a bustling, dirty, straight from the producers sort of market, which is great! You know exactly where your produce came from, it's much cheaper than at a grocer or supermarket and it's all gorgeous, fresh and seasonal. I went a bit crazy, and bought a big box of plums, a box of tomatoes, a tray of strawberries, lots of apricots, a bunch of kale, a few eggplants and a couple of bunches of rhubarb!</span></span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Then came the fun bit- choosing what to make with it all! I've made heaps of things, which you'll hear all about in the week ahead, but the first thing was this delicious strawberry and rhubarb jam.</span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">It's a gorgeous colour and the rhubarb adds a subtle (but fabulous) twist to the basic strawberry jam. And the best thing about jam is that it keeps for ages, so I'll be giving it away and eating it for a long time yet!</span></span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">The batch I made is huge, since I had so much strawberry to use, but you could, definitely make a smaller quantity if you wanted. Also, feel free to adjust the ratio of rhubarb and strawberry depending what you have on hand, just so long as the overall amount of fruit remains the same. </span></span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Strawberry and Rhubarb Jam</span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Based on: http://nutritionfor.us/2012/06/eat-skinny-strawberry-rhubarb-jam/</span></span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">2.4kg strawberries, hulled and diced</span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">1kg rhubarb, sliced</span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">3 cups sugar</span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">3/4 cup lemon juice (approx. 3 large lemons)</span></span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">1. Combine fruit and sugar in a pan over low heat and cook, stirring frequently, until the sugar is dissolved.</span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">2. Taste the jam, and if necessary add more sugar depending on the sweetness of the fruit.</span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">3. Allow jam to simmer until a dollop on a saucer left in the freezer for two minutes is thick but runny. Remove from heat.</span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">4. Whilst still hot, transfer to sterilized jars. The easiest way to do this due to the large chunks is to cut the top off a milk bottle and use it as a funnel. Also, I'd recommend you cover your work surface with newspaper, because jam is so sticky and it does have a tendency to go everywhere at this point!</span></span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Mia :)</span></span>Miahttp://www.blogger.com/profile/02340827426730862554noreply@blogger.com3tag:blogger.com,1999:blog-7112253703028039098.post-32587921258741909272013-01-04T19:03:00.001+11:002013-01-09T16:57:38.926+11:00Peach and Coconut Quinoa Porridge<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Happy New Year! I hope you had a great new years eve!</span></span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">I definitely did, although it was somewhat untraditional...</span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">I spent my new years eve on a mountain in the middle of nowhere staying with my sugar-fuelled toddler cousins, playing charades and stargazing<span style="font-size: small;">!</span> I was disapointed when I first realised that I was going to be away for New years, especially since the Sydney fireworks are always so spectacular, but in the end it was lots of fun! </span></span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">As a result of the middle-of-nowhere-with-no-internet nature of the trip, in the brief moments of peace not spent babysitting my cousins it was easy to get bored. My solution? Cookbooks!</span></span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">I've always loved a good cookbook, but until now I've rarely 'read' a cookbook. Flicked maybe, bookmarked a favourite recipe here and there, cooked from them, but never really read them start to finish. However, my Aunt and Uncle's fabulous collection of cookbooks was irresistible, and so I did. I read and read and read, and I can assure you that I'm so inspired now that I intend to spend most every spare moment of my summer left (only a month! my, it goes so fast!) cooking all sorts of wonderful things!</span></span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">The cookbook that probably interested the most was <a href="http://www.amazon.com/Cooking-Quinoa-Supergrain-Rena-Patten/dp/1742570550" target="_blank">'Cooking with Quinoa: The Supergrain'</a> because it had all sorts of uses and information about quinoa that I'd never thought about, such as high protein desserts or breakfast dishes.</span></span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">So, this morning, stuck for ideas and stomach growling, I figured I might as well give quinoa porridge a try! It worked well, and I really enjoyed it, though admittedly it really just tasted of quinoa, so next time I'll have to add stronger flavours. Still, I was full until far beyond lunchtime and so I'd say it was a success!</span></span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Peach and Coconut Quinoa Porridge</span></span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">1/2 cup quinoa, thoroughly rinsed</span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">1/2 cup milk</span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">1 cup water</span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">2 tsp dessicated coconut</span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">1 nectarine, sliced</span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">A drizzle of honey (optional)</span></span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">1. Combine all ingredients except nectarine and honey in a small saucepan. Place over medium heat and bring to the boil, stirring occasionally.</span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">2. Reduce heat to a simmer and continue to cook, stirring occasionally, until all liquid has been absorbed and the quinoa is somewhat translucent.</span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">3. Remove from heat and serve, topped with nectarine and honey (if using). <i>Serves 2</i></span></span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Mia x </span></span><br />
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<br />Miahttp://www.blogger.com/profile/02340827426730862554noreply@blogger.com0tag:blogger.com,1999:blog-7112253703028039098.post-70408307767134079912012-09-29T09:31:00.001+10:002012-09-29T09:31:15.202+10:00Banana and Brown Sugar Cupcakes<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOKQIcr2MkVWK_ieZWDvg7hCaIjHT3yPOYUQYXbjVQ9n0V4pUD6jGyUoeQSLeyIigStFHzBuLAM6pWtPnQEDOJFUvxxRETC3kNF_ocEa_lBVgudmQ4gQO1lfiA80o1FHU85Olflj653L7U/s1600/IMG_5509.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOKQIcr2MkVWK_ieZWDvg7hCaIjHT3yPOYUQYXbjVQ9n0V4pUD6jGyUoeQSLeyIigStFHzBuLAM6pWtPnQEDOJFUvxxRETC3kNF_ocEa_lBVgudmQ4gQO1lfiA80o1FHU85Olflj653L7U/s640/IMG_5509.JPG" width="640" /></a><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"> </span></span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">I have a bit of a love/hate relationship with making cupcakes.</span></span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Cupcakes were the first thing I ever made, the classic 'five-year-old' recipe, and I loved presenting them proudly to anyone I could find. Then I went through a 'I'm too old to make cupcakes' phase, sick of them being the only thing anyone ever let five-year-old 'make'. I'm still incredulous that a 'Kid's cooking class' can consist of decorating premade cupcakes. 'COOKING'? I don't think so!</span></span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">At the moment I do love a good cupcake, though I'm still wary of the stereotype that 'kid's can only make cupcakes and pizza', so I try to make them as elaborate and tasteful as I can. We've had SO many bananas through our fruit co-op lately, and I'm loving putting them in anything I can think of. There are lots of banana's in this recipe, but it's a sacrifice I'd be willing to make again. A good banana cupcake is worth a few banana's, isn't it? Plus you can eat more of these cupcakes because they have fruit in them!</span></span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">This brown sugar icing is really good! I was asked for the recipe more than once, a direct result, I'm sure, of the rich, sweet caramel like flavour and the beautiful colour, however, I think the biggest magnet is the fact that this icing is essentially just brown sugar in a form which is socially acceptable to just eat, without the weird looks and tutting that tends to accompany the eating of sugar straight from the spoon. </span></span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">So, if you want to make these cupcakes and just lick the icing off, feel free to do so. It's been done. However, I would highly recommend eating the cake inside; behind it's inconspicuous appearance, the flavour might just surprise you!</span></span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><b>Banana Cupcakes*</b></span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Source: http://cakejournal.com/recipes/best-banana-cupcakes/</span></span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">125g (4oz + 1 tbsp) butter<br />
175g (6oz) sugar<br />
2 eggs<br />
2 large mashed ripe bananas<br />
1 tsp Baking soda<br />
2 Tbsp boiling milk<br />
1 tsp baking powder<br />
225g (8oz) flour</span></span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">1. Preheat the oven to 170˚C (325˚F)</span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">2. Cream butter & sugar till light and fluffy. Add eggs one at a time. </span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">3. Mix in mashed bananas. Dissolve the baking soda in the hot milk, and add that in too.</span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">4. Mix in sifted flour & baking powder. Dont overbeat the batter.</span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">5. Spoon into cupcake tins and gently push a sliced banana into the top of each one, so it sits flat in the batter.</span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">6. Bake in the preheated oven for 18-25min. You want them to be
light golden brown and a toothpick should come out clean. If desired, sprinkle each with a little brown sugar whilst still hot. <i>Makes about 18 standard cupcakes</i></span></span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXvaMW5VAU0Kx8dclRfkc6bibK_l0UIXc-ilVQ7Zlfl2SmggdtO0eJUaCfz8k_dIHEfnx1JyQpFVxIVcIuE8uzoSqMjR1rO5-lnrSrntRZeXbHrCAcxA5Uij0sMmOdah3HmYYJi9QAEz9E/s1600/IMG_5498.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXvaMW5VAU0Kx8dclRfkc6bibK_l0UIXc-ilVQ7Zlfl2SmggdtO0eJUaCfz8k_dIHEfnx1JyQpFVxIVcIuE8uzoSqMjR1rO5-lnrSrntRZeXbHrCAcxA5Uij0sMmOdah3HmYYJi9QAEz9E/s640/IMG_5498.JPG" width="640" /></a></span></span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><b>Brown Sugar Icing*</b></span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Source: http://southernfood.about.com/od/icingrecipes/r/bl50618m.htm</span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><br /></span></span>
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">1/2 cup butter<br />1 cup brown sugar, packed<br />1/4 cup milk<br />2 cups sifted confectioners' sugar, more or less<br />hot water, optional</span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">1. In a saucepan, melt 1/2 cup butter, then add the brown sugar. </span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">2. Bring to a boil
and lower heat to medium low and continue to boil for 2 minutes,
stirring constantly. </span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">3. Add the milk and bring to a boil again, stirring
constantly. Cool to lukewarm. </span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">4. Gradually add sifted confectioners' sugar and Beat until thick enough to spread. If too thick, add a little hot
water. </span></span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"> *I've included the recipes separately to make it easier to use them in other ways. For example, this icing would be divine with a banana bread, a plain butter cake or a very plain, light cookie. Alternatively, I'm sure these cupcakes would be great with a cream cheese or butter cream icing. However, they do go very well together, so I would highly recommend you combine them.</span></span>Miahttp://www.blogger.com/profile/02340827426730862554noreply@blogger.com1tag:blogger.com,1999:blog-7112253703028039098.post-32789754885056543302012-09-24T22:18:00.000+10:002012-09-24T22:18:24.153+10:00Banana & Coconut Granola<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz9hs_Z-VSr0JSycs56u2SN6NwtwROhED837aQizK2zcxuVeV3fbdpxR15fVgEbg4QYgdbCIITNwtUXBf9UViBS8OVFF4qIrHoZaDOZ7XlOqQ1QoZw0SZMKAYESs78o5qvT7FR5QrgcIm3/s1600/IMG_5645.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz9hs_Z-VSr0JSycs56u2SN6NwtwROhED837aQizK2zcxuVeV3fbdpxR15fVgEbg4QYgdbCIITNwtUXBf9UViBS8OVFF4qIrHoZaDOZ7XlOqQ1QoZw0SZMKAYESs78o5qvT7FR5QrgcIm3/s640/IMG_5645.JPG" width="640" /></a></div>
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This is my first time making granola, but it won't be my last! It's super, duper easy, really delicious and really healthy, plus every mouthful tastes like summer's coming.<br />
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This particular recipe has some slightly unusual ingredients- coconut oil and flaxseed- but I don't imagine they're entirely necessary. You could certainly leave the flaxseed out, or substitute other seeds, though as to the coconut oil I'm less sure. I think it'd be OK without, but you could also try using some other form of fat if you'd like.<br />
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Or you could just leave and find another recipe. It'd be better for you I'm sure. It's OK :'(<br />
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But really, this recipe is so easy, I'm in some sort of denial of the fact I hadn't tried it before. Grab some stuff, mix it all together, whack it on a tray, go do something else and BAM! delicious breakfasts for a week!<br />
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I think it's one of the best cereals I've ever had- certainly much better than run-of-the-mill shop bought muesli- and there's less effort, less nasties (actually none), and maybe even less time, involved so it's sort of win-win. Yay! Win-win situations always make me happy!<br />
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I feel a 'granola phase' coming on, so prepare yourselves for plenty more recipes like this (not that granola recipes could possibly be considered a 'bad' thing :) )<br />
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Banana and Coconut Granola<br />
Based on: http://www.spoonfulofsugarfree.com/2012/04/10/banana-coconut-granola/<br />
<ul id="zlrecipe-ingredients-list">
<li class="ingredient" id="zlrecipe-ingredient-0" itemprop="ingredients">3 bananas, mashed
</li>
<li class="ingredient" id="zlrecipe-ingredient-1" itemprop="ingredients">3 cup rolled oats
</li>
<li class="ingredient" id="zlrecipe-ingredient-2" itemprop="ingredients">1 cup dried, unsweetened coconut (shredded, flakes or dessicated, whatever you prefer)
</li>
<li class="ingredient" id="zlrecipe-ingredient-3" itemprop="ingredients">1 cup walnuts, chopped
</li>
<li class="ingredient" id="zlrecipe-ingredient-4" itemprop="ingredients">2 Tablespoons flaxseeds</li>
<li class="ingredient" id="zlrecipe-ingredient-5" itemprop="ingredients">1 Tablespoon coconut oil
</li>
<li class="ingredient" id="zlrecipe-ingredient-6" itemprop="ingredients">1/4 teaspoon salt
</li>
<li class="ingredient" id="zlrecipe-ingredient-7" itemprop="ingredients">1/2 teaspoon cinnamon</li>
</ul>
<div class="h-4 strong" id="zlrecipe-instructions">
Instructions</div>
<ol class="instructions" id="zlrecipe-instructions-list">
<li class="instruction" id="zlrecipe-instruction-0" itemprop="recipeInstructions">Preheat oven to 150˚c (300˚f)
</li>
<li class="instruction" id="zlrecipe-instruction-1" itemprop="recipeInstructions">Combine all ingredients until evenly mixed, and spread in an even layer on a baking sheet.
</li>
<li class="instruction" id="zlrecipe-instruction-2" itemprop="recipeInstructions">Bake for 45 minutes, or until golden brown and slightly crunchy. Stir the granola once or twice throughout cooking time.
</li>
<li class="instruction" id="zlrecipe-instruction-3" itemprop="recipeInstructions">Let cool for 10 minutes before serving or storing. The granola will crisp up more while it cools. <i>Makes approx. 10 serves</i></li>
</ol>
Mia :)Miahttp://www.blogger.com/profile/02340827426730862554noreply@blogger.com0