Super Yummy No Bake Choc Peppermint Slice

So I stumbled across a fab no bake choc peppermint slice on the internet and had a go at making it.... Anyhow here are the pics of my attempt :)

FAB! Yummo! I changed the recipe a little by adding an extra packet of sweet biscuits to the mix as my mixture looked a little sticky. You can go to the recipe via this link bakesmileplay 

Banana, Coconut and Yogurt Muffins

I needed to use up some bananas and top up the baking tin so I whipped up a batch of these: 

Banana, Coconut and Yogurt Muffins

Dry Ingredients:

½ C Sugar

1 Cup Shredded Coconut

2 C Flour

½ tsp Salt

2 tsp Baking Powder

1 tsp ground Ginger

Wet Ingredients:

300g yogurt

1 Egg

¼ C Oil

2 Bananas chopped

½ C Milk

Method:

1. Pre heat oven to 205 deg C

2. Grease muffin tins, or line with cup cake liners

3. Combine the dry ingredients in a mixing bowl

4. In another bowl, combine the wet ingredients.

5. Mix the wet ingredients into the dry ingredients. Don’t over mix.

6. Place batter in the muffin tins

7. Bake for 25 mins or until golden.

YUM!!

Feta, Onion and Garlic Pull-Apart Bread

Feta, Onion and Garlic Pull-Apart Bread
                  

Yields 1 loaf

Ingredients

2 teaspoons active dry yeast  (or 3 ½ teaspoons of Edmonds sure bake mixed in with the flour)

1 1/3 cups barely warm water 

2 tablespoons extra-virgin olive oil 

2 teaspoons salt 

Finely diced onion or spring onion (sautéed till translucent)

3 1/2 cups all purpose (or bread) flour 

1/2 cup butter, 

150g diced firm feta cheese

3 cloves garlic, minced 

Method

·         In a large mixing bowl, stir together the yeast and water. Let sit 5 minutes until yeast is foamy (if using Edmonds Surebake Yeast, mix it in with the flour rather than float it in the water).

·         Mix in the olive oil, salt, and flour (and Surebake if using). If you have a stand mixer, attach the dough hook and knead the dough for 5-6 minutes, or until elastic. If you are doing this by hand, knead the dough on a lightly floured surface until dough is elastic, 7-10 minutes.

·         Transfer dough to a lightly oiled bowl and cover with a clean kitchen towel. Allow to rise for 1 1/2 to 2 hours, or until dough is doubled in size.

·         In a frying pan, combine butter, onions, and minced garlic sauté gently till onion is translucent. Set aside.

·         Preheat oven to 350 degrees F (175 degrees C)

·         Punch down the dough. Tear off small pieces of 
dough (roughly the size of the bowl of a medium spoon), coat in the butter mixture, and place in the bottom of a medium casserole dish or cake tin. Repeat this process until you have one layer of dough balls.

·         Sprinkle on ½ the cheese and onions. Continue layering the dough balls till dough cheese and onions are used up. Cover the pan with a clean towel and allow to sit until dough has doubled in size, 20-30 minutes.

·         Bake for 25 to 30 minutes, or until bread is golden brown. 

Chicken Pad Thai Noodles - Recipe

Tonight I cooked Chicken Pad Thai Noodles for the first time ever .... and Oh My Goodness!! It was awesome!!!

Here is the recipe in pictures -  have a go at making it - it's really easy and absolutely delicious!!!

Chicken Pad Thai Noodles

Take 2 spring onions, chopped and 3 cloves of garlic crushed and stir fry gently until translucent in 2 Tbsp of peanut oil.

Slice 2 chicken thigh fillets and add them to the pan along with 2 Tbsp of chopped chives and stir fry.

Add 1/2 a Cup of lemon juice, 3 Tbsp of brown sugar, 1/2 a Cup of chopped unsalted peanuts and 2 Tbsps of Fish Sauce to the pan and continue to stir fry.

Take a pack of Pad Thai Noodles and cook in boiling water until soft ( about 6 minutes)

While the noodles are softening, take two eggs and stir fry them with the chicken mix.

When soft, drain the noodles and stir fry with the chicken mix

Rinse a good handful of beansprouts in cold water, and them into the chicken and noodles in the last 30 seconds of cooking.

 Serve in bowls and garnish with chopped coriander 

(cilantro) YUM!!

Crust- Less Ham, Spinach and Feta Quiche

My mum gave me some delicious home made feta cheese, however since I am pregnant I couldn't eat it fresh as she made it from organic unpasteurized milk- so I decided to use it in a Quiche and here is the result :) 

Crust-less Ham, Spinach and Feta Quiche
Serves 4

Ingredients:

1/2 C plain flour

1/2 C dry bread crumbs

8 eggs

1/2 C milk

diced ham - to taste

diced feta - to taste (be generous- Greek works best)

1 onion grated

2 carrots grated

3 cloves of garlic crushed

3 frozen spinach cubes defrosted - (I used fresh out of my garden)

Salt and Ground pepper

Method:

Set oven to 180C

Beat eggs and milk in a good sized bowl, mix in flour, add carrots garlic and onions, softened spinach, ham and feta, add salt and pepper, and then mix in the bread crumbs.

Pour mix into a baking paper lined Quiche dish and cook until firm and golden brown on top :)

Chicken, Sweet Potato and Caramelized Onion Frittata

My sister and niece were coming over for lunch, and I wasn't sure on what I might cook, so on perusal of my fridge and cupboards, I came up with this little recipe made from what I had at hand. It turned out beautifully and so I thought I might share it :)

Chicken, Sweet Potato and Caramelized Onion Frittata
Serves 6

Ingredients

10 Eggs

250g (½ pound) of chicken thigh fillet (boneless and skinless) cubed

2 medium sweet potatoes, peeled and cut into 1cm (½ inch) cubes

1 large onion -chopped

4 cloves of garlic – finely chopped

2 Tbsp of olive oil

½ tsp brown sugar

A splash of milk

50g (2oz) cheddar cheese- grated

Salt and pepper

Water as required

Method

Pre heat your oven to 180°C. (355°F)

In a shallow, non stick frying pan, add oil, onions, garlic and sweet potato. Sweat onions, sweet potato and garlic over a medium heat, then add half a cup of water and slow cook until water is evaporated.  Check to see if sweet potato has softened, you may need to add more water and cook again until just tender.

Add ½ tsp brown sugar to the pan and continue to cook, stirring, over a medium heat.  Add chicken and another splash of oil (if required) and brown contents of the pan. You may need to raise the heat slightly in order to caramelize.

In a bowl, beat the eggs, milk, salt and pepper till frothy, pour into the caramelized sweet potato, onion, garlic and chicken mix in the pan.  Reduce heat to low and leave egg mixture to set.  Give the pan a shake after every 5 minutes or so to see if the base is setting – it should move around as a whole piece like an omelette.

When set through approximately half way, sprinkle with grated cheese and turn your oven setting to grill.  Place pan under the grill, but leave the oven door open so that the pan handle is outside.  Grill until egg mixture is fully set and cheese is brown bubbly and delicious.

Cut into wedges and serve with a Greek salad and garlic bread. J

Note:

Frittata can be made ahead of time, reheated, eaten cold or frozen for later use.