Archive Recipes

Archive Recipes

Extra virgin olive oil, for greasing
3 small sweet potatoes, thinly sliced
3 red-skinned potatoes, unpeeled, thinly sliced
1 large zucchini, sliced into rounds
1 red capsicum, sliced into strips
1 yellow capsicum, sliced into strips
2 small red onions, sliced into rings
400g mixed cherry tomatoes, halved
100g frozen chopped spinach, thawed but not drained
¼ cup marinated semi-dried tomatoes, roughly chopped
2 cloves garlic, minced
2 teaspoons chicken stock powder
1 cup shredded tasty cheese
180g haloumi, diced
Freshly ground black pepper, to season
Basil leaves, to garnish
Preheat oven to 180°C fan-forced (200°C conventional).
Grease a 30 x 25 cm roasting tray with olive oil.
Put sweet potato, potato, zucchini, capsicum, onion and half of the cherry tomatoes in the tray.
Combine spinach, semi-dried tomato, garlic and chicken stock powder in a small bowl.
Pour over vegetable mixture and toss well.
Cover tightly with foil so no steam can escape and bake for 45 minutes.
Remove tray from oven and carefully remove foil. Scatter over remaining cherry tomatoes, tasty cheese and haloumi.
Bake, uncovered, for 15 minutes, or until haloumi is golden.
Season with pepper and garnish with basil. Serve.
8 chicken drumsticks
2 teaspoons olive oil
2 tablespoon Dijon mustard
1 tablespoon Wholegrain mustard
1/4 cup honey
1 garlic clove minced
1 teaspoon cornflour
Pinch of salt and pepper
Optional Fresh thyme leaves or chopped parsley

Preheat oven to 180C
Mix sauce ingredients together with a good pinch of salt and pepper.
Line tray with foil then top with parchment paper and place drumsticks on paper.
Spoon sauce over drumsticks and drizzle chicken with olive oil.
Bake for 30 minutes.
Turn drumsticks and spoon juices over drumsticks.
Bake for a further 20 minutes, turn, spoon over juices.
Bake for 10 - 15 minutes until sauce reduces and the drumsticks are golden and sticky.
Coat the drumsticks in what should now be a syrupy sauce. Sauce thickness will be affected by how juicy your drumsticks are. Remove drumsticks and if it's too thick, add a tiny bit of water. If sauce is still watery, pop it back in the oven without chicken for a couple of minutes.
Sprinkle with fresh thyme leaves if using.
425 g canned mango in syrup
500 g mixed dried fruit
½ cup water
1½ teaspoons bicarbonate of soda
1½cups self-raising flour
2 egg lightly beaten

Grease a 15 cm x 25 cm loaf pan and line base and sides with baking paper.
Combine the undrained mango slices, mixed dried fruit and water in a large pan.
Bring to boil and simmer, uncovered, for 1 minute.
Allow to cool (must be cold)
Stir in eggs and combined sifted bicarbonate of soda and flour.
Mix well and pour mixture into prepared pan.
Cook in a moderately slow oven, about 160C for 1 hour or until cooked.
Cool cake in pan.
125ml sour cream
250g plain flour
200g unsalted butter chilled
To make the pastry, dice the butter, then pulse with the flour in a food processor until the mixture resembles fine breadcrumbs.
Add the sour cream and continue to pulse until the dough starts to incorporate into a ball.
Wrap the dough in plastic film and refrigerate for 20 minutes.
Roll the chilled pastry out to 5mm thickness and carefully line tart tin.
If blind baking for a tart, gently press the pastry into the edges and trim off the excess pastry 2cm above the top of the tin, this will allow for shrinkage.
Line the pastry with baking paper and fill with baking beads. Tip: You can also use rice, chick peas or lentils to fill the tart for blind baking.
Place into the preheated oven 220 degrees and bake for 15 minutes, then remove the baking beads and baking paper and continue to bake for another 10 minutes.
Remove and set aside to cool, ready for your filling.
6 red onions, thinly sliced
1 cup (250ml) beer 
1/2 firmly packed cup (110g) brown sugar
1/3 cup (80ml) balsamic vinegar
2 tablespoons olive oil
Place onion in a deep frypan with lager, sugar, balsamic, oil and 1/2 cup (125ml) water.
Bring to a simmer over medium-high heat.
Reduce heat to low and cook for 40 minutes or until thick and rich, stirring occasionally to prevent onion catching on the base of the pan.
Caramelised onions will keep in an airtight container in the fridge for up to 1 month.
(Makes 6)
75g unsalted butter
1/2 cup castor sugar
1 teaspoon vanilla extract
1 egg
1 cup self raising flour, sifted
1/4 cup almond meal
1/2 cup milk
berry syrup
2 cups frozen mixed berries
1/2 cup castor sugar
1 tablespoon water
Preheat oven to 180°C.
To make syrup, place mixed berries, sugar and water in a saucepan over medium heat and stir well to combine.
Cook for 2 minutes until syrupy, but berries remain in tact.
Spoon berries into lightly greased 3/4 cup capacity cups, reserving syrup.
Set aside and keep warm.
Place butter, sugar and vanilla in the bowl of an electric mixer and beat until light and creamy.
Add the egg and beat well.
Add flour, almond meal and milk and beat until well combined.
Spoon 1/3 cup of the mixture into each cup and place in a baking dish.
Pour enough hot water into dish, to come halfway up the sides of the cups.
Cover with foil and bake for 1 hour, or until cooked when tested with a skewer.
Remove cups from baking tray and invert puddings onto plates.
Spoon over the syrup to serve.
500g self-raising flour
1 egg
1½ cups milk
1 tablespoon icing sugar
1 teaspoon baking powder
60g butter melted

Sift dry ingredients into a bowl
Add beaten egg, milk and butter.
Quickly combine all ingredients into a dough.
Stand dough on a floured board for 20 minutes.
Gently roll out to required thickness (about 2cm).
Cut out circles using the rim of a glass dipped in flour.
Stand scones close together on a lightly floured baking tray for a further 15 minutes.
Bake at 210C for 10 minutes or until cooked.
Dough will be fairly sticky. When working the dough, try not to add too much extra flour.
½ cup aquafaba (unsalted chickpea water) from a can of undrained chickpeas
¼ teaspoon cream of tartar
½ cup white granulated sugar
½ teaspoon vanilla extract

Preheat oven to 100°C.
Line 2-3 large baking sheets with baking paper and set aside.
Add the aquafaba and cream of tartar to a large mixing bowl (ideally one that has been chilling in the fridge for at least 10 minutes).
Use electric beaters or a stand mixer beat the aquafaba on high until soft peaks form.
Gradually add the sugar 1 tablespoon at a time until stiff, gloss peaks form. This can take anywhere from 10-15 minutes depending on the quality of the aquafaba. Just keep beating and scraping down the sides until the aquafaba has at least tripled in volume and stiff peaks form.
Add the vanilla extract and beat for another minute to fully incorporate.
Spoon the meringue mixture into a large piping bag or a large clean ziplock bag. Cut the corner of the bag off for piping.
Hold the bag over the lined baking tray and carefully pipe out small blobs about 1½ inches thick in diameter onto the trays. This recipe makes about 80-100 depending on how large you make your meringues. Make sure you leave a little room in between each dollop. Continue piping until all of your baking sheets have been filled.
Place in the oven for about 90 minutes until the meringues have hardened. Meringues higher in the oven will cook better/faster so if you need to you can switch up your baking sheets positions in the oven about halfway through.
When you can easily pull a meringue up off the baking paper without it sticking in the middle you're done.
Turn off the oven and keep the meringues in with the door shut another 15-20 minutes to dry out even more.
Remove from the oven and let finish cooling on the baking sheet.

If stored in a dry, airtight container will keep up to five or six days. If left in a humid environment these will start to go sticky pretty quickly so keep these in the fridge for freshness. You can rectify sticky cookies by popping them back in the oven for about 20-30 minutes to dry out again if needed.
Make sure to use dry, clean bowls with no traces of water or grease.
If you don't have any cream of tartar you can use ¾ teaspoon lemon juice in place.
Keep in mind that the bigger you make your meringue kisses the longer they will need to cook.