Chocolate Cake Express

This is the easiest chocolate cake I have ever made I am not the craziest about baking as it is something I have never really enjoyed doing but this was fantastic. I did ice mine with frosting and I then sprinkled coconut flakes over instead of icing sugar. I have saved this one, as my family loved it and I do not mind making this regularly because it is not time consuming at all. If you would like to view the original recipe please click here.

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Ingredients

1 1/2 Cups unsifted flour
1 Cup granulated sugar
1/3 Cup unsweetened cocoa powder
1 Teaspoon bicarbonate of soda
1/2 Teaspoon salt
1 Teaspoon vanilla essence
1 Tablespoon cider vinegar
1/2 Cup sunflower oil
1 Cup water
1 Tablespoon icing sugar (I didn't bother with this as I iced mine with chocolate frosting)

Method

1. Preheat the oven to 190 C / 375°F.

2. Grease and flour a 20 cm cake tin.

3. Combine the flour, sugar, cocoa powder, bicarbonate of soda and salt.

4. Make a well in the centre of the mixture, and add the vanilla essence, vinegar and oil, then gradually stir in the water.

5. Continue stirring until thoroughly blended, but do not over-mix.

6. Pour all of the batter into the cake tin, and bake, uncovered, for 35 to 40 minutes, or until a toothpick inserted into the centre of the cake, comes out clean.

7. Do not over bake, the secret to this cake is its moistness.

8. Cool in the in on a wire rack for 10 minutes, then transfer the cake from the tin to the rack, to cool completely.

I iced mine with frosting and sprinkled coconut over the top.

All photos taken by me unless otherwise stated.

Salmon Steaks With Wasabi Mayonnaise

This is just a very simple yet delicious way to serve salmon, it takes no time at all to prepare and is very healthy. I served ours over stir fried vegetables with wasabi mashed potato ans it was excellent. I use sichuan pepper when I salt and pepper my fish but we love that and it is our preference regular would be fine too. This recipe would also work well with tuna but remember to cook less as tuna needs to be cooked quite rare to remain tender and moist. If you would like to read other reviews of this recipe please click here.

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Ingredients

400g Salmon steaks (I used salmon fillet with the skin on)
1 Tablespoon oil
Salt and pepper (I use sichuan pepper, our preference)
1 Teaspoon soy sauce
1 Tablespoon lemon juice
1 Teaspoon wasabi paste (or to taste, I use way more, we love it)
3 Tablespoons mayonnaise

Method

1. Preheat oven to 200c degrees. I don't bother with this I prefer to cook mine in a hot pan as I like to crisp up the skin on the salmon, so take your pick. In a pan depending on thickness of fillets I cook for 4-6 Min's a side.

2. Cut salmon into 2 steaks.

3. Rub salmon steak with oil, and season with salt and pepper.

4. Place skin side down on a baking sheet and cook in pre-heated oven about 10 minutes or until done to your liking-I like mine quite rare.

5. Meanwhile, mix the remaining ingredients together for a sauce and serve alongside the cooked salmon steak.

Serve salmon with stir fried vegetables and top with wasabi mayonnaise.

All photos taken by me unless otherwise stated.

Barbecued Roast Pork Tenderloin (Char Shui)

This is a very easy yet tasty way to prepare pork tenderloin, you can serve this hot or cold and any leftovers are great chopped up in a sandwich the next day with a little BBQ sauce. I served ours over vegetable fried rice for very flavoursome dinner. It is also a very low carb recipe so if you served it with just veg instead of rice it is about 6g carbohydrates per serving.

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Ingredients

1kg Pork fillet

Marinade

2 Cloves garlic, minced
3 Slices ginger, 6 mm thick
1 Teaspoon sugar
Good pinch pepper
1 Teaspoon sesame oil
1 Tablespoon black bean sauce
1 Tablespoon hoisin sauce
1 Tablespoon shaoxing wine (Chinese rice wine)
1 Tablespoon light soy sauce
1/4 Teaspoon five-spice powder
1 Pinch of chinese red food coloring (I leave this out)
2 Teaspoons dark soy sauce

Glaze

1 Tablespoon oil
2 Tablespoon golden syrup
2 Teaspoons light soy sauce

Method

1. Mix all the marinade ingredients together in a dish, add the pork and marinate for at least 2 hours, turning occasionally.

2. Heat the oven to 180c.

3. Place the pork on a rack in the middle of the oven.

4. Place a pan with 6mm of water on the bottom rack in the oven and roast for 30 minutes.

5. Allow to rest for 10 minutes.

6. For the glaze, heat oil in saucepan over moderate heat, stir in golden syrup and soy sauce.

Spoon glaze over meat just before serving.

All photos taken by me unless otherwise stated.

Spicy Chicken Balls

This is the last recipe I am posting from the ones I made for the party I had on the weekend. This was one of my son's favourites but then again he loves peanut butter and I made my own peanut satay sauce to accompany this dish and he ate more than anyone. Again this is a very easy dish to prepare and is not time consuming, the only thing I did differently in this recipe was to brown the chicken balls first before finishing them off in the oven, just to give them some colour on the outside. If you would like to view other photos of this recipe and the original please click here.

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Ingredients

500g Ground chicken
2 Spring onions, finely chopped
1/2 Teaspoon ginger, finely grated
1 Garlic clove, finely chopped
2 Tablespoons chili sauce
1 Tablespoon soy sauce
2 Tablespoons crunchy peanut butter
3/4 Cup breadcrumbs
2 Tablespoons parsley, chopped

Method

1. Combine all ingredients in a large bowl a mix together well.

2. Roll into bite size balls.

3. Place in a shallow baking dish and bake at 200C for 20 minutes. (I browned in a pan first for colour.)

Serve with either a homemade or store bought Satay Sauce.

All photos taken by me unless otherwise stated.

Thai Fish Balls With Chilli and Lime Mayonnaise

This is also one of the recipes I made for my Asian night, again this is an excellent recipe and the chili, lime, mayonnaise goes exceptionally well with these little gems. All the recipes I made that night were very easy to prepare and did not take long to make. The biggest time consumer was getting all the veg and herbs chopped ready to make each recipe. I chose to do that all first along with making all the dipping sauces to save myself time. I will admit though I had help this time from my hubby helping to crush garlic and to wash up all my messy dishes as I like to do that as I go along so that saved a lot of time for me. If you would like to view the original recipe please click here.

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Ingredients

600g White fish fillets, roughly chopped
2 Red chilies, finely chopped
2 Garlic cloves, crushed
2 Tablespoons smooth light peanut butter
2 Tablespoons finely chopped coriander
1 Tablespoon fish sauce
1 Small red onion, finely chopped
1/2 Cup mayonnaise
1/4 Cup coriander, roughly chopped
2 Tablespoons sweet chili sauce
1 Tablespoon grated lime rind
1 Teaspoon lime juice
Plain flour, for rolling
Oil, for shallow frying

Method

1. To make Chilli and Lime Mayonnaise: ~ Combine the mayonnaise, coriander, chilli sauce, rind and juice until smooth and chill for serving later.

2. Put the fish, chillies, garlic, peanut spread, coriander and fish sauce in a food processor and process until smooth. Place into a bowl and stir in the chopped red onion then cover and chill for about 5 minutes.

3. When chilled well shape the fish mixture, (this is easier using wet hands), into 30 × 2cm balls and roll lightly in flour.

4. Heat the oil in a large frying pan over medium heat.

5. Cook the balls, in 2 batches, for 5-7 minutes, or until golden and cooked through.

Serve with the Chilli and Lime Mayonnaise.

All photos taken by me unless otherwise stated.

Thai Sausage Rolls

I had a party over the weekend and made several dishes I am posting them separately so please keep posted for the other recipes you can see in the photo. They were all excellent and went down a real treat with the guests. I made the three you see on the platter along with some dips, sushi, salad and spring rolls. It was a perfect Asian feast that we all loved. I will be looking forward to making these again soon. If you would like to read more reviews on this recipe or see more photos please click here.

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Ingredients

500g Ground chicken
125g Philadelphia Cream cheese, softened
1 Cup breadcrumbs
1 Medium carrot, grated
1 Medium red onion, finely chopped
2 Tablespoons sweet chili sauce
1 Tablespoon green curry paste
4 Sheets frozen puff pastry
1 Egg, beaten
2 Tablespoons sesame seeds, for sprinkling
Sweet chili sauce, extra, for serving

Method

1. Combine mince, cream cheese, breadcrumbs, carrot, onion, chilli sauce, and curry paste in a medium bowl and mix well.

2. Cut each pastry sheet in half. Spoon 4 tablespoons of mince mixture along one long edge of each pastry sheet. Brush the opposite edge with egg and fold pastry over to enclose filling. Lightly press edges together to seal. Brush with egg and sprinkle with sesame seeds.

3. Trim each end and cut into rolls. Place rolls on greased baking trays.

4. Bake at 200°C for 20 minutes or until mince is cooked and pastry is crisp and golden.

Serve hot with extra sweet chili sauce.

All photos taken by me unless otherwise stated.

Slow Cooked Moroccan Lamb Shanks

I have another recipe for Moroccan lamb shanks that we really enjoy, but I thought I would experiment a bit more the other day with some more flavours. We really enjoyed how they turned out and for us the flavour had just the right amount of spice. I cooked ours on the stove top on a really low heat for about 4 1/2-5 Hours and the lamb came out falling off the bone as lamb shanks should. I am not sure how long these would need in a slow cooker as I do not own one, so if anyone does them that way please let me know.

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Ingredients

4 Lamb shanks
2 Tablespoons olive oil, divided use
1 Onion, chopped finely
5 Cloves garlic, crushed
1 Tablespoon cumin
2 Teaspoons ground coriander
2 Teaspoons cinnamon
3/4 Teaspoon cayenne pepper
1 Teaspoon grated fresh ginger
1/2 Cup white wine
4 Cups water
4 Teaspoons chicken stock granules
1 Tablespoon tomato paste
4 Tablespoons honey
2 Tablespoons hot mango chutney
10 Dried apricots, chopped finely
11/2 Tablespoons cornflour

Method

1. Heat 1 tablespoon of olive oil in a large pan add lamb and cook until shanks are browned all over.

2. Heat remaining olive oil in a large saucepan, add onion and garlic, cook until onion softens.

3. Add cumin, coriander, cinnamon, cayenne and ginger, stir until fragrant.

4. Add wine, water, stock granules, paste, honey and chutney, bring to the boil, add lamb shanks, reduce heat to low, cook, covered, for approx 41/2-5 hours, until lamb is falling off the bone, turn shanks several time during cooking.

5. About 10 Min's before the end of cooking, add apricots, stir to combine.

6. Remove shanks and cover with foil to keep warm.

7. Mix a little water with the cornflour, add to liquid, bring to the boil, stir until sauce becomes a gravy consistency, it will not be super thick.

I served ours over couscous and poured the sauce around the dish.

All photos taken by me unless otherwise stated.

Salmon Fillet with Caramelised Onion

This is a wonderful salmon recipe it has a great end result and the caramelised onion brings a wonderful flavour to the dish. It is not hard to make or too time consuming, the main time is spent caramelising the onion and reducing it down. I served ours with seasoned potato chips and asparagus for a great tasting healthy meal.

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Ingredients

3 Medium onions, sliced thinly
4 Salmon fillets
Salt & pepper, to season
2 Tablespoons olive oil, divided use
6-7 Tablespoons fig preserves
1/2 Cup white wine
1/2 Cup water
1 Teaspoon chicken stock granules
3 Tablespoon balsamic vinegar
1 Tablespoon honey
1 Tablespoon fresh rosemary, chopped finely
Fresh parsley and a sprig rosemary, to garnish (optional)

Method

1. Heat 1 tablespoon olive oil in a pan add sliced onion, cook until onions soften, approx 5-8 Min's, lower heat, cook onions for an additional 5-10 Minutes until they turn golden.

2. Add wine, water, vinegar, fig preserves, stock granules and honey, bring to the boil, reduce heat, simmer uncovered about 30 Minutes to caramelise onion and reduce liquid.

3. Season with salt and pepper and add rosemary, stir to combine.

For the Salmon

1. Season salmon fillets on both sides with salt and pepper.

2. Heat remaining oil in a large pan add salmon, cook 3-6 Minutes a side depending on the thickness of the fillet.

3. As a general rule I cook mine until nice and golden and fish flakes easily when a fork is inserted into flesh.

Serve fish topped with onion and your favourite side dish.

All photos taken by me unless otherwise stated.

The Witchery Restaurant's Famous Steak Balmoral and Whiskey Sauce

This is a wonderful steak recipe it is very easy to prepare and the end result is absolutely delicious. It is a definite company worthy dish but also a great romantic meal for two. They had prawns on special at the store the other day when I made this so I topped our steaks with bacon wrapped asparagus and 2 prawns for truly excellent dinner. I also used steak fillet as my cut of beef, which I know is very expensive at the moment, but it was well worth it for a treat. If you would like to view more photos of this recipe or read more reviews please click here.

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Ingredients

4 (200 g) Aberdeen Angus steaks or sirloin steaks
25g Butter
4 Tablespoons Scotch whiskey
250ml Double cream
250ml Beef stock
150g Cleaned sliced fresh mushrooms
1-2 Teaspoon coarse grain mustard
Salt
Fresh ground black pepper

Method

1. Season steaks with salt and pepper. Pan fry the steaks in the butter, to personal taste, and keep them warm.

2. Add the Whiskey to the pan and carefully set it alight.

3. Then add the cream, stock and mushrooms (I prefer to brown my mushrooms separately in little butter before adding.), bring to a boil, reducing the heat to a gentle simmer.

4. Simmer gently until the sauce has reduced by half, stirring from time to time.

5. Add the mustard, stirring well and season to taste.

Serve the steaks with the sauce poured over the top.

All photos taken by me unless otherwise stated.

Tandoori Chicken Burgers With Creamy Chutney

This is a super simple chicken pattie/burger recipe, it can be made as large burgers for a main meal as listed, but it would also make great mini patties as a picky food for a party. The spice in the burgers is really nice and the flavour along with the moistness of the burgers is delicious in itself, but the creamy chutney just finishes them off nicely. I was unsure how the chutney with the yogurt would taste but it turned out really good. I used a mix of sweet mango along with a spicy hot mango chutney and we really enjoyed it. If you would like to read more reviews or see more photos of this recipe please click here.

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Ingredients

800g Ground chicken
1 Cup fresh white breadcrumbs (I did not use any I did make mine with blendd whole breast so they held their shape well and would have been to dry with added breadcrumbs.)
2 Teaspoons ground cumin
2 Teaspoons ground coriander
1 Teaspoon ground ginger
1/2 Teaspoon garam masala (I used about 11/2 TSPS)
2 Tablespoons yoghurt
1 Tablespoon lemon juice
1 Clove garlic
1 Tablespoon parsley, finely chopped

Creamy Chutney

1/3 Cup mango chutney (I used a mix of sweet and spicy hot.)
2 Tablespoons yoghurt

Method

1. Place all burger ingredients in a large bowl and combine thoroughly.

2. Divide and shape into 6 patties.

3 .Refrigerate while you make creamy chutney.

4. Combine 1/3 cup mango chutney and 2 T yoghurt together, refrigerate until required.

5. Heat frypan or grill and brush lightly with oil.

6. Cook patties over medium-high heat for 6-7 minutes each side or until cooked through, turning only once.

Serve with Creamy Chutney either alone or with your favourite burger bun. We served ours over sweet potato chips coated in olive oil and cumin seeds and snow peas.

All photos taken by me unless otherwise stated.

Creamy Mussel and Leek Appetiser

We went out to eat right after Christmas and ate at one of our favourite hotels that do a Sunday brunch. I tried this mussel dish that they served in little espresso cups that was totally gorgeous. I told others in our party that they had to try them and everyone agreed that they were gorgeous. I tried to recreate them the other night as appetisers and they got the same response from all around the table that they were really good. I thought I had got it pretty close to the ones we tried at the brunch. I filled little ramekins with the mixture and garnished a plat with some salad greens and served a bread roll on the side and it made for a wonderful appetiser. They would also be great served at a party in little espresso cups like the hotel, I fell in love with the idea and plan to try it this way at our next big gathering.

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Ingredients

800g Mussels, scrubbed and cleaned and beards removed
1 Medium leek (approx350g), roughly chopped, I sliced it then quartered each slice
2 Cloves garlic, crushed
2 Tablespoons liquid garlic seasoning, I use Maggi brand.
2 Teaspoons creamy french mustard, I use Maille brand Fine Gourmet
6 Tablespoons white wine
11/2 Teaspoons vegetable stock granules
400ml Cream, light or full fat is fine
6 Tablespoons grated Parmesan cheese, divided use

Method

1. Add enough water to a pan to cover mussels, heat to boiling poimt, add mussels, cook until they open, about five minutes.

2. Drain mussels, rinse under cold water to cool, remove mussel meat from shells, place in a bowl and set to one side.

3. Heat a small amount of olive oil in a pan, add leeks and garlic cook until leeks soften.

4. Add garlic seasoning, mustard, wine, stock granules and cream, stir to combine.

5. Add 2 tablespoons of the grated Parmesan cheese, stir to melt cheese.

6. Add the mussels to leek mix, stir to combine.

7. In 4 ramekins divide the mussel mixture evenly, top each ramekin with the remainder of Parmesan cheese, approx 1 tablespoon each.

8. Bake in pre-heated oven of 190 degrees Celsius for about 6-8 Min's until browned and bubbly.

All photos taken by me unless otherwise stated.

Nutty Red Chicken Stir Fry

This is a really quick and simple recipe to make with a great end result, it makes for a fab mid week meal with no fuss. This is one of those recipes you can have on the table in around 30 Minutes and the good thing is it is quite budget friendly as well. We served ours over pasta but you can served over Asian egg noodles or rice or whatever your preference is.

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1 Tablespoon oil
1 Onion, diced
1 Garlic clove, crushed
2 Tablespoons red curry paste
4 Chicken breasts, cut into even sized pieces
1 Medium red capsicum, sliced
100g Snow peas, sliced
1/4 Cup smooth peanut butter
1/2 Cup chicken stock
1 Cup coconut milk
Noodles, Pasta or Rice, to serve

Method

1. Cook noodles, pasta or rice, whilst cooking the rest of the ingredients (according to directions on the packet.).

2. Heat a wok or frying pan, add oil and stir fry onion, garlic and curry paste for 3 minutes or until onion is soft.

3. Add chicken in batches and stir-fry until browned.

4. Stir in vegetables, peanut butter, stock and coconut milk; cook a further 3 minutes.

5. Serve on top of heated noodles, pasta or rice.

All photos taken by me unless otherwise stated.

Pork Chili

My hubby and son love chili and until now I have never made a pork chili before. I have a recipe that they both love but I loved the sound of this one and thought I would make it and boy am I glad I did. This got huge thumbs up from both my men, my hubby said it is one of the best he has had. I did adjust amounts slightly as I had more meat than was listed in the recipe, but stuck to the exact ingredients and you did not have to change a thing it was absolutely gorgeous. This will definitely become our regular way to make chili from now on it is an absolute winner. If you would like to read more reviews on this recipe please click here.

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Ingredients

2 Tablespoons oil
1 Onion, chopped
2 Garlic cloves, minced
1 Chorizo sausage, sliced fine and small
500g Ground pork (ground)
3 Tablespoons Mexican chili powder
1 Teaspoon oregano
2 Teaspoons cumin
1/2 Teaspoon pepper
1 Tablespoon brown sugar
1 Teaspoon chicken stock powder
1 Teaspoon cocoa powder
1 Teaspoon chipotle chili flakes
1/2 Cup tomato paste
2 Cups water
1 (400 g) Can peeled chopped tomatoes
1 (400 g) Can red kidney beans

Method

1. Heat the oil over medium heat and fry onion and garlic gently until softened (about 10 minutes).

2. Add pork and chorizo sausage and cook unti pordk changes colour.

3. Add the spices, sugar, cocoa, stock powder and sugar and stir cooking for about 1 minute.

4. Add the tomato paste to the pan and cook it for a few minutes-I think this takes away the "raw" taste.

5. Add the water and tomatoes and simmer for about 1 1/2 hours and until it is a nice thick consistency (add more water if it gets too thick).

6. About 15 minutes before serving, add the kidney beans to the chili.

We like to eat our chili topped with sour cream, grated cheese and pickled jalapenos and sometimes guacomale.

All photos taken by me unless otherwise stated.

Crock Pot Chicken Stew With Cheddar Cornmeal Dumplings

This is a very easy recipe to throw together and the taste at the end of the cooking time is exceptional. We always love our stews in winter and the weather has been so cold here lately that this is that perfect winter warm for those cold nights. As with most stews you can add what ever vegetables you like, I have listed what I added below but I sometimes vary this if I have some veg I need to use up. I just adjust when to add certain veg for the correct cooking time.

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Ingredients

2 Cups carrots, chopped
2 Cups potatoes, chopped
1 Large onion, diced roughly
4 Garlic cloves, crushed
2 Bay leaves
1 Teaspoon sage
1/2 Teaspoon black pepper
2lbs Chicken thighs, cut into 1 inch cubes (I used breasts)
1(14 ounce) Can chicken broth
1 (10 3/4 ounce) Can condensed cream of chicken soup
2 Tablespoons water
1 Tablespoon cornstarch
1/2 Cup all-purpose flour
1/2 Cup sharp cheddar cheese, shredded fine
1/3 Cup cornmeal
1 Teaspoon baking powder
1/4 Teaspoon salt
1 Large egg, beaten
2 Tablespoons milk
2 Tablespoons butter, melted

Method

1. In a 4 or 5 quart slow cooker combine the carrots, potatoes, onions, garlic, bay leaves, sage and pepper and stir to combine.

2. Place chicken on top of the vegetables.

3. In a medium bowl, gradually whisk broth into soup and pour this mixture over the chicken.

4. Cover; cook on low heat for 8-10 hours.

5. Turn slow cooker to high heat. Remove and discard bay leaves. Combine water and cornstarch and stir into stew until combined.

6. In a medium bowl combine flour, cheese, cornmeal, baking powers and salt. In a small bowl combine egg, milk and melted butter. Add egg mixture to flour mixture. Stir with a fork until just moistened.

7. Use 2 spoons to drop dough directly on top of stew. Cover and cook for 25 to 30 minutes or until a toothpick inserted into dumpling comes out clean. Do not lift cover during cooking.

All photos taken by me unless otherwise stated.

Truffled Brie Dijon Chicken Breasts

This is a delicious way to prepare chicken that is very easy to prepare with a wonderful end result. I like to stuff my chicken breasts with a slice of cheese as well as top them for extra cheesy flavour. I also love using truffle brie although more expensive than regular you can not beat the taste, although regular brie is fine. The Dijon sauce adds a wonderful finishing touch to the dish which my whole family like.

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Ingredients

Honey Dijon Sauce

1/3 Cup honey
3 Tablespoons Dijon mustard
3 Tablespoons meaux mustard

Chicken

1/4 cup Dijon mustard
1 tablespoon lemon juice
1 egg, beaten
1/4 teaspoon ground black pepper
4 Boneless skinless chicken breast halves
2/3 cup fine dry breadcrumb
1/4 cup butter
200g Truffle brie cheese (regular is fine we just love truffles and it adds so much flavour.)

Method

1. Preheat oven to 180 degrees Celsius.

2. Combine Dijon mustard, lemon juice, egg and pepper.

3. Cut slit in chicken open out breast and pound with meat mallet until of equal thickness. Lay a slice of brie on one side of the chicken and fold breast over to cover.

(You can just top with the brie cheese we just like to double up for added flavour, so take your pick.)

4. Brush chicken all over with mustard mixture.

5. Coat with bread-crumbs.

6. Melt butter in large frypan.

7. Sauté chicken until golden on both sides, about 3-4 minutes a side.

8. Place on baking sheet.

9. Bake in oven for 10 Minutes

10. Cut Brie cheese into thin slices, remove chicken from oven.

11. Place a slice on the top of each chicken breast.

12. Bake in oven for 10 minutes more or until cheese is melted and chicken is cooked through.

13. Heat sauce ingredients in a pan until combined.

To serve: Place on serving plate and spoon sauce over each chicken breast.

All photos taken by me unless otherwise stated.