Taste

Perfect for Valentine's Day...Chocolate Brownie

(and they're even gluten free)

Ingredients

• 200g unsalted butter, chopped
• 200g dark chocolate, broken into pieces
• 1 cup brown sugar
• 3 eggs, lightly beaten
• 1 teaspoon vanilla extract
• 3/4 cup gluten-free plain flour
• 2 tablespoons cocoa powder

Method

1. Preheat oven to 190°C. Line a 5cm deep, 18cm (base) square cake pan with non-stick baking paper.
2. 
   
   Heat butter, chocolate and sugar in a saucepan over low heat, stirring constantly, until melted and smooth. Transfer to a heatproof bowl. Set aside to cool slightly.
3. 
   
   Add eggs and vanilla to chocolate mixture. Mix well. Sift flour and cocoa over chocolate mixture. Stir to combine.
4. 
   
   Pour brownie mixture into pan. Bake for 20 minutes or until just set. Set aside to cool. Once cooled, lift out. Wrap in plastic wrap. Place into an airtight container. Stand for 1 day. Cut into pieces. Serve.

Taste

Layered Mexican Dip

In a large glass bowl layer the following:

refried beans (if you have the time, mix in fried onion, capsicum, corn kernels and mushroom)

salsa

diced tomatoes

sour cream

more salsa

avocado

grated cheese

and shallots.

Serve with tortilla chips and don't expect any left-overs!

Taste

So here you have it...our spread to serve this weekend for Australia Day.

Nothing beats homemade hamburgers with all the trimmings like beetroot and pineapple...follow it up with our koala in a billabong (Caramello Koala in blue jelly) and you'll be smiling all day!

Taste

Gingerbread

Ingredients

• Melted butter, to grease
• 125g butter, at room temperature
• 100g (1/2 cup, firmly packed) brown sugar
• 125ml (1/2 cup) golden syrup
• 1 egg, separated
• 375g (2 1/2 cups) plain flour
• 1 tbs ground ginger
• 1 tsp mixed spice
• 1 tsp bicarbonate of soda
• Plain flour, to dust
• 150g (1 cup) pure icing sugar, sifted
• 8-10 drops red liquid food colouring
• 8-10 drops green liquid food colouring
• Smarties, to decorate
  Method
  
  1. Preheat oven to 180°C. Brush 2 baking trays with melted butter to lightly grease.
  2. Step 2
     Use an electric beater to beat the butter and sugar in a bowl until pale and creamy. Add the golden syrup and egg yolk and beat until combined. Stir in the flour, ginger, mixed spice and bicarbonate of soda. Turn onto a lightly floured surface and knead until smooth. Press dough into a disc. Cover with plastic wrap and place in the fridge for 30 minutes to rest.
  3. Step 3
     Meanwhile, place egg white in a clean, dry bowl. Use an electric beater to beat until soft peaks form. Gradually add icing sugar and beat until stiff peaks form. Divide icing among 3 bowls. Cover 1 bowl with plastic wrap and place in the fridge. Add red colouring to 1 bowl and stir until combined. Add green colouring to remaining bowl and stir until combined. Cover with plastic wrap and place in the fridge.
  4. Step 4
     Place the dough between 2 sheets of baking paper and roll out until about 4mm thick. Use a 9cm gingerbread man cutter to cut out shapes. Place on trays about 3cm apart. Repeat with any excess dough.
  5. Step 5
     Bake in oven for 10 minutes or until brown. Remove from oven. Transfer to a rack to cool.
  6. Step 6
     Place prepared icings in small plastic bags. Cut a small hole in a corner of each bag. Pipe icing over gingerbread men to decorate. Finish with Smarties.
  

Taste

We just couldn't go past this lovely idea for decorating a cake at Christmas time...using melted chocolate, pipe tree shapes onto foil and chill till hard, then peel off and using some icing or melted chocolate attach to side of cake.

Genius.

Taste

It's that time of year again...

here's a nice idea for a seasonal cheese platter...

Christmas tree-shaped!

Taste

Zucchini Pizza Bites

Ingredients

2 large zucchini, cut into 5-7mm thick rounds

Nonstick cooking spray

 salt and freshly cracked pepper

1/4 cup tomato-based sauce

1/2 cup shredded  mozzarella

1/4 cup mini pepperoni pieces

Italian seasoning, for sprinkling

Method

Spray both sides of zucchini rounds lightly with nonstick cooking spray. Sprinkle with salt and pepper. BBQ or grill the zucchini rounds for 2 minutes on each side.

Place cooked zucchini rounds on a large lined baking sheet. Top with small amounts of sauce, cheese and pepperoni pieces, if desired. Grill for an additional 1-3 minutes, or until cheese is melted, careful not to burn. Sprinkle with Italian seasoning and serve warm.

Enjoy!

Taste

Frozen Lemon Souffle

Ingredients

• 1 cup caster sugar
• 1 tablespoon finely grated lemon zest plus 3/4 cup lemon juice (from 3 lemons)
• 8 large eggs, whites and yolks separated
• 1/4 teaspoon salt
• 2/3 cup cold heavy cream
• 1 1/2 cups raspberries 
• icing sugar, for dusting
• 
  

Method

1. STEP 1

   Wrap outside of a 3 1/2-cup souffle mold or four ramekins with parchment, extending 5-6cm above rim (it should fit snugly). Secure with tape; set aside.

2. STEP 2

   In a medium saucepan, whisk together caster sugar, lemon zest and juice, egg yolks, and salt over medium-high. Cook, whisking constantly, until mixture is thick enough to coat the back of a spoon and small bubbles form around edge of pan, about 5 minutes (do not boil). Immediately remove from heat while continuing to whisk. Pour through a fine-mesh sieve into a heatproof bowl, pressing on lemon curd with a rubber spatula.

3. STEP 3

   Place plastic wrap directly against surface of curd and refrigerate until cool, about 30 minutes (or up to overnight).

4. STEP 4

   In a large bowl, using an electric mixer, beat egg whites on high until stiff peaks form, 2 minutes. Gently fold egg whites into cooled lemon curd. In the same large bowl, beat cream on high until stiff peaks form, 1 to 2 minutes. Gently fold whipped cream into lemon curd mixture. Pour into mold and freeze until firm, 6 hours (or up to overnight). To serve, remove parchment, top with raspberries and dust with icing sugar.

Taste

Perfect summery entertaining...Hawaiian Dip

1  package of cream cheese

1 cup shredded cheddar cheese

3 tablespoons crushed pineapple DO NOT DRAIN THE JUICE!

1/2 capsicum, diced

1/4 cup chopped green onion

1/2 teaspoon salt

Blend all of the ingredients well, chill, and then serve.

Taste

Strawberry Lemonade

Ingredients

3/4 cup sugar

300g strawberries

6 lemons, very thinly sliced

1 lime, very thinly sliced

ice

Method

In a large pot, combine sugar, strawberries, lemon and lime.  Mash with a potato masher, 5 mins.  Stir in 6 cups water and let sit 30 mins.  Pour through a sieve into a large jug, pressing on solids to extract as much juice as possible, discard solids, serve over ice.

Taste

Peanut-Crusted Chicken Breasts

Ingredients

• 1 tablespoon olive oil, plus more for baking sheet
• 3/4 cup unsalted peanuts
• 3 slices white sandwich bread, torn into small pieces
• Coarse salt and ground pepper
• 2 large eggs
• 4 boneless, skinless chicken breast halves
•  650 asparagus, trimmed
• 1 tablespoon butter
• 2 teaspoons finely grated lemon zest

1. STEP 1

   Preheat oven to 240 degrees. Line a rimmed baking sheet with aluminum foil; lightly oil, and set aside. In a food processor, pulse peanuts and bread until coarsely ground. Transfer to a wide rimmed medium bowl; whisk in oil, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper.

2. STEP 2

   In a large bowl, beat eggs; season generously with salt and pepper. Add chicken, and turn to coat. One piece at a time, dredge in peanut breading, gently pressing onto chicken; transfer to prepared baking sheet. Bake until lightly browned and just cooked through, about 15 minutes.

3. STEP 3

   While chicken is baking, cook asparagus in a large saucepan of boiling salted water until tender, 3 to 4 minutes, depending on thickness. Drain and transfer to a bowl along with butter and lemon zest; season with salt and pepper, and toss to combine. Serve chicken with asparagus.

Taste

Pear, Apple and Fennel Salad

Ingredients

2  apples, thinly sliced
4  pears, thinly sliced
2 fennel bulbs, cored and thinly sliced
1 cup fresh watercress
1 tsp dijon mustard
1 lemon, juiced
1 Tbs apple cider vinegar
1/4 cup olive oil
1/2 tsp salt
1/2 tsp freshly ground pepper

In a large bowl, combine water and the juice of 1 lemon. Thinly slice the apples, per and fennel and place the slices in the water immediately after to avoid oxidation. To make the vinaigrette, whisk together the mustard, apple cider vinegar and olive oil. Stack the sliced vegetables and garnish with watercress leaves. Season with salt and pepper and drizzle the vinaigrette on top.

Taste

Blondies

Ingredients

1/2 cup unsalted butter, room temperature

1/2 cups packed brown sugar

1 large egg

1 1/2 cups plain flour

1 cup traditional oats

Method

Preheat oven to 180.  Grease a 20cm square baking tin and line with paper.

Using an electric mixer, beat butter and sugar until fluffy.  Add egg and beat until just combined.  With mixer on low gradually add flour and then  3/4 of the oats.  Pour into pan.

Smooth batter evenly and then sprinkle with remaining oats, pressing gently to adhere.  Bake until a skewer comes out clean (approx 30 mins) Cool in pan for 30 mins.

Taste

We have to admit...most nights involve a bowl of the usual sort of salad...

why not shake things up with this idea...

skewer cherry tomatos, baby bocconcini cheese balls 

or feta cheese cubes, fresh basil leaves and a drizzle of balsamic!

Taste

So, we'll be the first to admit when you look at the length 

of directions to make this cake, you'll sharply breath in...

BUT it is totally so worth it for a special birthday or event...

STUNNING (and delicious too!)

Taste

Spring Garden Salad

1 cup asparagus, chopped into 2cm pieces
2 hardboiled eggs, sliced
½ cup fancy lettuce, chopped
2/3 cup strawberries sliced
½ cup kale, finely chopped

Heat a small pan of water to a boil. Add the asparagus and cook 1 to 2 minutes. Remove from the stove, drain and immediately rinse or cover in cold water. Add salt and pepper to taste.

Arrange the asparagus on the plate followed by the sliced egg, lettuce, strawberries and kale. Top with your favorite dressing and enjoy! Makes one large salad. 

Taste

Salted Nut Squares

Ingredients

3	cups salted peanuts (no skins), divided
2½	Tbsp butter
2	cups peanut butter chips
14	oz sweetened condensed milk
2	cups miniature marshmallows
	sea salt, optional

Method

Place 1 1/2 cups peanuts in the bottom of an ungreased 11x7" pan. (Can also place a piece of parchment paper down first, to make removal from pan easier) Melt butter and peanut butter chips in a large saucepan over low heat. Stir until smooth. Remove from heat. Stir in condensed milk and marshmallows. Continue stirring until smooth and well blended. Pour peanut butter mixture over peanuts in pan. Sprinkle remaining 1 1/2 cups peanuts over top of peanut butter mixture. If saltier bars are desired, sprinkle lightly with salt. Cover and refrigerate until chilled. Cut into bars. Bars can be served chilled or at room temperature. These can also be made in a 9x13" pan. Use another cup of peanuts, divided between the top and bottom layers. The same amount of filling will work and give you slightly thinner bars.