Archive Recipes

Archive Recipes

cob loaf
250g frozen spinach, thawed
250g creamed cheese, softened
300ml tub sour cream
40g packet French onion soup mix

Preheat oven to 180C/160C fan-forced.
Line a large baking tray with baking paper.
Cut 4cm off top of cob loaf to form lid.
Scoop bread from centre of loaf, leaving 1.5cm edge.
Tear or roughly chop bread pieces.
Squeeze out any excess moisture from spinach, discarding any liquid.
Combine spinach, cheese, sour cream and soup mix in a large bowl.
Season with salt and pepper.
Spoon mixture into loaf. Top with lid. Place on prepared tray.
Arrange bread pieces in a single layer around loaf.
Bake for 20 minutes or until golden.

Serve with cut vegetables and extra crackers if desired.
1 cup almond flour
⅓ cup desiccated coconut
⅔ cup Natvia or similar sweetener
zest of 2 lemons
130 g butter, melted and cooled
4 eggs, lightly beaten
¼ cup lemon juice
Line a 20cm round baking tin with non-stick paper and pre-heat your oven to 160C/320F.
In a medium sized bowl combine the almond flour, coconut, lemon zest and sweetener and stir to combine.
In a small bowl combine the cooled butter, beaten eggs and lemon juice and stir to combine.
Add the wet ingredients into the dry ingredient and stir to combine.
Pour the mixture into your lined tin and bake in the oven for 35-40 minutues or until golden brown and cooked through.
Remove from the oven and allow to cool on a cooling rack for 10-15 mins before removing from tin. Allow to cool completely before serving.
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
Sauce
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.