Category Archives : All Recipes


January 2016 Randoms

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I realise I haven’t wished all my readers (hi mum!) a happy new year yet. So happy new year 2016! May this year be filled with happiness, wellness and general all around contentment.

January has been a busy month. My parents visited over the Christmas/new year period. So the one thing I have done a lot is cook Thai-style breakfasts. My parents have a tendency to eat a really heavy breakfast and a light dinner. We ate khao dom (sloppy boiled rice) with various dishes. In picture clockwise from bottom left: pla salid (crispy fried salted salid fish), pickled mustard leaves and dried prawns ‘salad’, cabbage leaves fried in fish sauce, boiled rice and a Thai style omelet which admittedly I didn’t do a very good job at making it fluffy like it should be.

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January has also been very productive gardening-wise. Our apricots fruited productively this year. But the highlight? Visiting Garden World on Springvale Rd. Their climbing garden is ah-mazing.

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Look at this! How can you not want this? Coolest garden ever. In other news, Josh bought me lots of flowers (plants): David Austen roses and orange jasmines. Love.

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The Victorian cherry season may be over but the Tasmanian cherries are still around. They are much bigger and prettier. But really, they taste nothing compared to the lovely Victorian cherries! But Tasmanian cherries are better than no cherries. I can’t wait until next year! I may have to cheat and buy American cherries winter but don’t tell anyone.

P1010755 And lastly and definitely not the least…. (will obviously follow this up with a post)

 

 

 


Peanut Butter, Chocolate Chip & Pretzel Biscuits {Recipe}

Peanut Butter, Chocolate Chip and Pretzel Cookies

Biscuits are totally the easiest thing to make. It’s just mixing everything together (admittedly I am too impatient and I actually avoid any biscuit recipes that start with ‘cream together butter and sugar in a mixer’ or include the phrase ‘chill the dough’) and take a few minutes to bake. And let’s face it, anything freshly baked is absolutely delicious. For this reason, I never buy packet biscuits and never enjoy eating them. I just find them inferior to home made biscuits.

The one thing I recommend though, is to understand the science behind biscuit making. Creaming butter and using melted butter will give you different results, chilling dough and bypassing it will give you different results. So when you need biscuits in a hurry, you need to understand bypassing/doing certain things will result in different texture and flavours. Read this great article: ‘The Science Behind Baking Your Ideal Chocolate Chip Cookies‘ for this information.

This recipe is definitely one of my favourites. It has all the right things: peanut butter for one and the combination of salty pretzels and sweet chocolate just really does it for me. Plus it is one of those mix and bake biscuits. So you can have your first batch of these biscuits out of the oven in 20 minutes to half an hour (depending how speedy you are.)

Do yourself a favour though, don’t eat into them hot. Melted chocolate out of the oven is deadly on your tongue.

Peanut Butter, Chocolate Chip and Pretzel Biscuits
Yields 24
Delicious balls of biscuits with contrasting flavours of crunchy, salty pretzels, sweet, melty chocolate and creamy peanut butter background. Addictively delicious! This recipe uses Australian Standard Measurements.
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Prep Time
10 min
Cook Time
8 min
Total Time
18 min
Prep Time
10 min
Cook Time
8 min
Total Time
18 min
Ingredients
  1. 2 cups plain flour
  2. 1/2 tsp baking soda
  3. 120 g butter
  4. 1/2 cup peanut butter (100% peanut butter from Nutshack gets my vote)
  5. 1 cup loosely packed brown sugar
  6. 1/3 cup sugar
  7. 2 large eggs
  8. 2 tsp vanilla extract or 1 tsp vanilla paste
  9. 2 cups salted pretzels
  10. 1 cup chopped eating milk or dark chocolate (or chocolate chips)
Instructions
  1. Preheat to oven to 180'c degrees.
  2. Crush pretzels by placing them in a plastic bag (zip lock or freezer bags are great) and use a rolling pin to crush them. Discard the salty bits at the bottom of the bag. Measure out 2 cups of these.
  3. Mix together flour and baking soda in a bowl. Set aside.
  4. Microwave butter and peanut butter on Medium (50%) for half to a minute. Check and stir. The butter and peanut butter do not have to be melted completely. The mixture should be soft enough to stir and just warm through but not hot. If it gets too hot to touch, leave until it cools down. If the butter mixture is too hot, the eggs will scramble when you add them.
  5. Add sugars to the butter and peanut butter mixture and whisk until combined.
  6. Add eggs and vanilla and whisk until combined.
  7. Slowly add flour mix into the butter mixture and stir to combine with a spoon (silicon is best) until all the flour mixture has gone in
  8. Fold in chocolate pieces/chips and pretzel pieces and mix until a dough is formed and the chocolate/pretzels are evenly distributed.
  9. Take a tablespoon full of the dough and form them into round balls.
  10. Place the biscuits on a baking tray lined with baking paper.
  11. Bake for 8-10 minutes. The biscuits should still be soft while hot but will go crunchy once cooled so be careful not to over bake them.
Adapted from How Sweet It Is
Adapted from How Sweet It Is
Spatula, Spoon and Saturday http://www.spatulaspoonandsaturday.com/

Easiest Honey and Soy Chicken Wings {Speedy Recipe}

Soy and Honey Chicken Wings

This is it. This is the ultimate easy recipe. It’s extremely versatile – for party as finger food (kids and adults absolutely love them,) cold for kid’s (and adult’s) lunchboxes, eaten hot with salad and rice for dinner, turn into sandwiches for lunch. So cheap and easy. Three ingredients. What else do you need?

Soy and Honey Chicken Wings

Honey and Soy Chicken Wings
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Ingredients
  1. 20 chicken drummettes and wingettes
  2. 4 tbsp soy sauce
  3. 3 tbsp honey
Instructions
  1. Preheat the oven to 200'c degrees
  2. Marinate the chicken wings in soy sauce, ensure even coating on all wings for 10 minutes (up to 3 hours)
  3. Spread out the wings (including the soy sauce) in a single layer in baking tray(s) that have been lined with baking paper to make cleaning up easy.
  4. Pour honey in fine drizzles over all the wings, turn them over and ensure both sides of the wings get even coating of the honey.
  5. Bake the wings for 25-35 minutes, the wings will swim a little in the soy/honey mixture but don't worry, turning the wings over half way through will ensure browning on both sides.
Serve with
  1. - Green salad, Greek salad,
  2. - Rice, fried rice,
  3. - Shredded meat in a sandwich with mayonnaise
  4. - Cold in a lunch box or picnic
  5. - Use in place or any BBQ chicken recipe
Spatula, Spoon and Saturday http://www.spatulaspoonandsaturday.com/

Broccoli Rice and Being a Veg Ninja

roast peri peri chicken with broccoli rice recipe

Allow me to share with you one of those favourite family dishes. You know you have them in repertoire. There are the something really fast that you can get dinner going in 15 minutes and there are the really easy recipes that makes you look like a good parent for feeding your kids well. Because we, the adults, are fairly fussy, we also make sure that the stuff we make we want to eat too.

So I went over to my sister-in-law’s for lunch one day and she served up roast chicken. The chicken was really flavourful and tender and amazing and I ask her how she did it. She said she just bought the pre-marinated chicken from the supermarket. I never actually considered this! I had peri-peri chicken before but being a sucker that I am, I made it from scratch using this recipe. And it was great. But it was time consuming. So one day I thought I might try the pre-marinated peri-peri chicken from Aldi and I never looked back. They are butterflied and cook much faster than a normal roast. We get one of these chickens once every couple of months.

roast peri peri chicken with broccoli rice recipe

The next part, of course, is what to eat with it. I looked up a few Portugese recipes (working with what I had in the fridge/pantry) I found this recipe for broccoli rice (arroz con brocoli) which is basically rice cooked with broccoli, garlic and olive oil so I decide to ‘veg ninja’ it into a side dish with lots of vegetables. The concept of ‘veg ninja’ has been brought to my attention by a fellow parent on Instagram and it’s basically when you try to shove in as much vegetables into a traditional dish that does not have vegetables in it (think putting peas into spaghetti alla carbonara, cabbage into tom kha gai and having more veggies in fried rice than the actual rice) in order to make your kids eat vegetables. Well, this is one of those recipes and I love it.

Do you have a veg ninja trick? Please share!

Broccoli Rice
Serves 4
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Ingredients
  1. 2 cups cooked long grain rice
  2. 3 cloves garlic, chopped
  3. 1 tbsp extra virgin olive oil
  4. 1 head broccoli, cut into small florets
  5. 1/2 red capsicum, diced
  6. 1 small zucchini, diced
  7. 1 onion, diced
  8. 1 tomato, diced
  9. 4 tbsp juice & fat from the roast chicken (or substitute with some concentrated chicken stock - adjust amount accordingly when using chicken stock)
Instructions
  1. Steam or microwave the broccoli florents with a bit of water until slightly soft but not yet fully cooked - around 2 minutes on High.
  2. Heat oil in a non-stick frying pan on high. Fry garlic for a minute until softened but not coloured. Turn the heat down to medium.
  3. Add broccoli florets, red capsicum, onion and zucchini. Fry for a few minutes until they begin to soften. Add splashes of water if required to keep the vegetables from cooking unevenly.
  4. Add rice and fry until everything comes together and the vegetables are cooked.
  5. Add tomato and chicken juices/stock and fry until the tomato begins to soften and fall apart. Ensure there is enough liquid so this doesn't turn into a fried rice.
  6. Turn off the heat, cover the pan with a lid or foil and let the rice sit for about ten minutes.
Serve with
  1. - Peri peri roast chicken or any other roasts
  2. - Any meat really
  3. - Try covering it with cheese and bake (I haven't tried it but I am thinking it might be a good idea!)
Adapted from Traditional Portuguese arroz con brĂ³coli recipes
Adapted from Traditional Portuguese arroz con brĂ³coli recipes
Spatula, Spoon and Saturday http://www.spatulaspoonandsaturday.com/
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