Haloumi Breakfast Burgers

When I think about Australia day, I immediately think about relaxing and food (and for those who are lucky enough- the beach!!) For breakfast this morning we made grilled Haloumi Breakfast Burgers with some left over condiments and rolls from a dinner party. 

You will need:


Bread rolls
Haloumi, cut to fit in a bread roll
Eggs, soft boiled or fried- however you prefer
Baby spinach
Caramelised onion


condiments:


Tomato relish 
Aioli


Trick to the easiest, fail proof and mess free soft boiled eggs


- in a saucepan, boil some water
- if you can prick the base of the egg to stop it cracking but this is not critical
- add the eggs, gently swirling the water so that the yolk stays in the centre
- put a timer on for 6 mins
- when timer is up, place the eggs in cold water to stop the cooking process
- when cooled slightly, peel and serve

Chicken Tortillas

I always find Monday night's, the first night after the weekend always call for an easy dinner, something you can whip up quickly but still tastes amazing. This Monday, Nat and I decided to make Chicken Tortillas, taking a stab at making the actual tortillas as well.

Let me just say- this is definitely going to be a regular dinner of ours, it was delicious.

Such a fresh flavoursome dinner

This is super easy, and the result is absolutely worth it!

Tortillas (makes about 10)

2 cups plain flour

25g butter, cold

1 1/4 cups boiling water

1/4 tsp salt

In a bowl, combine the flour and salt then rub the butter into the flour until it resembles a fine crumb

Then using a wooden spoon stir in the boiling water and combine until a dough forms

Place dough onto a well floured bench and make about 10 balls of the dough

Using a rolling pin, roll the dough out is it is about 5mm thick

Cook with a dash of oil in a pan for about 2 mins per side

Crispy Chicken

1 chicken breast, cut into about 4 strips

good handful of bread crumbs, we used panko breadcrumbs which are lighter

1 tsp paprika

1 tsp dried oregano

salt and pepper

1 egg, lightly beaten

olive oil

1 lime, halved

Combine all ingredients except egg and chicken in a bowl and combine

Dip the chicken into the egg and then into the crumb mixture

Cook the chicken in a pan with a dash of oil until crumb is nice and golden and chicken is cooked through, whilst cooking the chicken place the lime halves in the pan cut side facing down so it caramelises and lightly flavours the chicken

Filling

bocconcini, halved

baby spinach or rocket

grated carrot

coriander leaves, roughly ripped 

optional: you could have cucumber, capsicum, any other cheese etc

natural yoghurt/ aioli to serve with

The Festive Season

Although the holidays have come and gone I thought that while it's still 'summer' (even though Melbourne fails to recognise that) it might be nice to look back at the wonders of the festive season.

I was down in the Riverland- Renmark to be exact- for Christmas and was fortunate to spend some time with Nat's wonderful family. There were clue treasure hunts for presents, a puppy with a Santa hat and lots and lots of delicious food. Needless to say it was a wonderful holiday and I can't wait for next time.

 

 

Roasted Cauliflower Pasta

As a quick dinner the other night, using Donna Hay for inspiration, we made Roasted Cauliflower Pasta.

To create this dish:

1 head cauliflower, chopped into florets
pasta, I often use fresh lasagne sheets and chop then up
2 tbsp philly cream cheese
1-2 tsp cumin
1-2 tsp coriander
1/2 tsp chilli flakes
egg, lightly beaten
salt and pepper
1 tbsp olive oil
pine nuts, lightly toasted
lemon, a dash of juice
1-2 cloves garlic, chopped finely
parmesan, shaved to serve

Crush the cumin, coriander and chilli in a mortar and pestal until combine
Toss the cauliflower with the herbs, salt, pepper and oil
Place on a roasting try and bake until cooked through and slightly crunchy
Cook pasta in salted water
In a frying pan, add the pasta with a dash of oil, and the egg
Then add the philly cream cheese to make a sauce
Top with cauliflower mixture and squeeze over a bit of lemon juice

Enjoy.

Who would have thought...

After trolling through the blog sprinklebakes the blog of Dessert Queen- Heather Baird, I stumbled upon a little recipe for Triple Salted Caramel Cupcakes. I decided to give them a try and made them on the weekend. There was caramel all over the kitchen and I felt sick from eating way too much icing, but the result was well worth it.

With a rich cupcake base, a spoonful of caramel in the center, buttery caramel icing with salted caramel toffee on top... what more could you want?
These were- and there is no other way to describe them- Heaven!!

See Heather's blog for the recipe. Enjoy.

Double Chocolate, Double Raspberry Layer Cake

This creation was inspired by Donna Hay and designed by my girlfriend Nat and I for our good friend and birthday girl Mishy Lane
With the raspberry and chocolate being the chosen flavours we spent quite a while designing this cake and I must say, I'm quite proud of our creation.


Happy Birthday Mishy!! Hope you enjoyed it!

Chocolate Cake


37g dutch cocoa, sifted
90ml hot water
90g sour cream
175g butter, softened
247g castor sugar (just over 1 cup)
1/2 tbsp vanilla extract
2 eggs, lightly beaten
225g plain flour, sifted (about 1 1/2 cups)
1/2 tsp bi-carb soda


Preheat oven to 180 degrees.
Place cocoa and hot water into a bowl and whisk until smooth, then add the sour cream and combine well.
Place butter, sugar and vanilla extract in an electric mixer and beat until smooth and creamy.
Gradually add eggs and beat well.
Set the mixer at a low speed and add cocoa mixture, flour and bi-carb, beat until well combined.
Place mixture into a lightly greased 20cm round cake tin (line base with baking paper).
Bake for 50-60 mins or until tested with a skewer.
Cool for 10 mins in tin, then remove and cool on a wire rack.
Cool completely before icing.


Philly Cream Cheese/ Chocolate Icing
50g butter, softened
250g philly cream cheese (original)
160g icing sugar, sifted
handful of white chocolate, melted


Combine butter and cream cheese and combine well.
Add icing sugar and combine until smooth and slightly fluffy.
Stir through the melted white chocolate.


Chocolate Glaze (Donna Hay)
150g dark chocolate
1/2 cup cream (single not dollop)


Stir in saucepan until smooth.
Allow to cool for 10 mins before pouring over a well chilled cake
Raspberry Coulis
2 cups raspberries (frozen or fresh)
1 tsp lemon juice
2 tbsp caster sugar


Place all ingredients into a small saucepan, cook on a low heat until raspberries break down and sugar dissolves.
Blitz using a hand blender then strain out seeds


Sugar Coated Raspberries
Fresh raspberries
egg white
caster sugar


Lightly brush the raspberries with egg white.
Roll in sugar then use for decorating.


To assemble the cake.
You will need to cut the tops of the cake so that each layer is completely level.
Cut the cake into layers, use a ruler and measure to get the layers even.
Once you have the desired amount of layers you want (this cake recipe will give you 2, so you will need to make 2 cakes or double the recipe).
For each level except the top, brush the cake lightly with a pastry brush to remove crumbs, then spread a layer of coulis on base.
Add the cream cheese icing, leave about 1/2 - 1cm around the edge as it will squeeze out with the other layers on top.
Dollop on a bit of the coulis over the icing and using a skewer swirl it through the icing.
Place a few raspberries around the cake then repeat for each desired layer.
Now refrigerate the cake for at least 1/2 hour.
Once it is chilled, pour over the ganache and let it run slightly down the sides of the cake.
Refrigerate for a bit to let the ganache set.
Place the sugared raspberries on the top.


Now enjoy it!


It's truly delicious.

Strawberry Delights

Over the Christmas Holidays I was fortunate enough to experience the wonderous 'Debbie Mellett' Strawberry Jam.
This Jam- although made in a microwave is, to say the least, the most amazing jam ever!! The strawberries picked fresh and warm from the veggie garden and with a careful watch of the eye, sticky, sweet jam is created in minutes.


I was in the mood to do some baking last week and decided to use a good old recipe from none other than 'Frankie' magazine.
Basic Almond Jam Drop Biscuits were the way to go. Thank-You Frankie!!

Almond Drops with home-made Jam.


80g soft butter
80g caster sugar
2 tbsp milk
finely grated zest of a lemon
1/2 tsp vanilla paste
1/2 cup almond meal
1/2 cup plain flour
1/2 cup custard powder
1/2 tsp baking powder
jam of your choice


Cream the butter and sugar until nice and fluffy.
Add the milk, zest and vanilla and beat again.
Add the ground almonds, then sift the flour, custard powder and baking powder into the bowl.
Stir gently until all is well combined.
Cover the bowl and put in the fridge for 15 minutes (the mixture will be quite sticky)
Preheat the oven to 180 degrees.
Take the mixture out and roll teaspoonfuls into balls and place on a tray, leaving room to spread.
Using your thumb of base of a wooden spoon make a dent into the centre to add the jam to.
Add about 1/4 - 1/2 tsp jam into each biscuit.
place tray into fridge for about 10 mins.
Once the time is up, place the tray into the oven and bake for approximately 10 mins or until slightly golden, then remove and place on a wire rack to cool.
Let them cool before eating as the jam is like lava.
Makes about 24.