Recipes

Let Them Eat Cake

COAL MONUMENT CRUMBLE

Recipes

COAL MONUMENT CRUMBLE

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Easy Topping for Fruit

1/3 cup plain flour

1/3 cup caster sugar

1/3 cup rolled oats

60g butter, chopped

 To make the crumble, combine the flour, sugar, oats and butter in a bowl. Use your fingertips to rub the butter into the flour mixture until the mixture resembles breadcrumbs.

 Sprinkle crumble mixture over your choice of fresh or canned fruit. Bake in oven for 20-25 minutes or until golden. Serve warm with ice-cream or whipped cream.

Nobbys Road Noodle Cakes

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Ingredients:

  • 2 x 85 gram packets fat free 2 minute noodles 
  • 1 medium zucchini grated
  • 1 medium carrot grated
  • 4 spring onions sliced thinly
  • 4 eggs 
  • 1 noodles seasoning sachet 
  • 3/4 cup reduced fat mozzarella or tasty cheese grated
  • pepper optional
  • vegetable oil spray e.g. canola oil

Method:

  • Into a medium bowl, break dry noodles into smaller pieces.  Cover with boiling water and set aside for 3 minutes
  • When noodles are soft, drain well and place noodles in a large mixing bowl
  • Add grated carrot, grated zucchini, and finely sliced spring onions to the bowl of noodles
  • In a small bowl, whisk eggs
  • Add whisked eggs, noodles, cheese, seasoning sachet and pepper to the bowl of noodles
  • Stir noodle mixture until well combined
  • Bring a non-stick frying pan to medium heat and spray with oil
  • Drop spoonfuls of mixture into frying pan (approximately 2 heaped tablespoons per noodle cake)
  • Cook noodle cakes for 1-2 minutes until brown, then flip and cook the other side
  • Serve immediately

 

ZAARA STREET ZUCCHINI FRITTATA

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  • 4 eggs, lightly whisked
  • 
2 garlic cloves, crushed
  • 
2 green zucchini, ends trimmed, coarsely grated
  • 
125g reduced-fat ricotta, coarsely crumbled
  • 
Salt & freshly ground black pepper
  • 
2 teaspoons olive oil
  • 
1 x 250g punnet cherry tomatoes, halved
  • 
1/2 cup loosely packed small fresh basil leaves

METHOD

  • Step 1 
Preheat grill on medium-high. Whisk the egg and garlic together in a large bowl. Gently fold in the zucchini and ricotta, and season with salt and pepper.
  • Step 2 
Heat the oil in a 20cm-diameter (base measurement) non-stick frying pan over medium heat. Pour in the zucchini mixture and cook for 5-6 minutes or until frittata is set around the edge but still runny in the centre.
  • Step 3 
Cook under preheated grill, about 6cm from the heat source, for 2 minutes or until golden brown and just set. Remove from grill. Cut the frittata into 8 wedges and place on serving plates. Divide tomatoes among serving plates and sprinkle with basil. Serve immediately.

 

LUMBER YARD LEEK & BROCCOLI SOUP

(A soup convicts could only dream of…)

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  • 2 thick slices wholemeal bread, crusts removed, cut into 1cm pieces
  • Olive oil spray
  • 1 leek, pale section only, halved lengthways, thinly sliced
  • 2 garlic cloves, crushed

1 large potato, peeled, finely chopped

  • 1L (4 cups) water
  • 1 salt-reduced vegetable stock cube, crumbled
  • 600g broccoli, cut into florets
  • 1/4 cup fresh parsley leaves
  • 1/4 cup fresh basil leaves
  • 75g (1/4 cup) low-fat sour cream

METHOD

  • Step 1 
Preheat oven to 200°C. Place the bread on a baking tray and spray lightly with olive oil spray. Bake, turning once, for 10 minutes or until golden.
  • Step 2 
Meanwhile, heat a large saucepan over medium heat. Spray with olive oil spray. Add the leek. Cook, stirring occasionally, for 5 minutes or until soft. Add the garlic and cook for 30 seconds or until aromatic.
  • Step 3 
Add the potato, water and stock cube to the leek mixture. Bring to the boil. Reduce heat to low and simmer for 10 minutes. Add the broccoli. Simmer for 5 minutes or until the broccoli is tender. Set aside to cool slightly.
  • Step 4 
Place the broccoli mixture, parsley and basil in the jug of a blender and blend until smooth. Transfer the soup to a clean saucepan. Stir over medium-low heat until heated through.
  • Step 5 
Ladle the soup among serving bowls. Top with sour cream and croutons. Season with pepper to serve.

 

BOARDRIDERS BARBECUE RUB

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INGREDIENTS

  • ½ cup paprika
  • 3 tablespoons brown sugar
  • 3 tablespoons dried oregano
  • 3 tablespoons ground coffee
  • 4 teaspoons salt
  • 1 tablespoon black pepper

DIRECTIONS

  • Combine the ingredients and store in an airtight container at room temperature for up to 2 months.

Up to 2 hours before cooking, coat chicken, beef, pork, or seafood with 1 tablespoon of olive oil and sprinkle with 2 to 4 tablespoons of the rub. Cook as desired.

East Enders Gozleme

MAKES 4 (1 per person is a light lunch)

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Ingredients

250g self raising flour

220g full fat natural greek yoghurt

1/2 teaspoon salt

Extra flour for dusting

Olive oil

2 cups chopped spinach (can use any type)

1 cup crumbled feta (add preserved lemon and bay leaf marinated feta for extra flavour)

Lemon Wedges

Method

  • STEP 1 
Mix together yoghurt and salt in a large bowl until smooth.
  • STEP 2 
Gradually add the flour and stir with a butter knife until mixture forms a stiff dough.
  • STEP 3 
Knead on a lightly floured surface, until the dough is soft and slightly sticky.
  • STEP 4 
Place into a clean bowl, cover and stand for 30 minutes.
  • STEP 5 
Divide dough into 4 round pieces. Roll each piece into a 20-25 cm circle
  • STEP 6 
Sprinkle spinach and feta over half the circle and season.
  • STEP 7 
Fold dough over to form a half circle and press edges with a fork. Repeat as necessary.
  • STEP 8 
Preheat barbeque plate or frying pan. Bush one side of each gozleme with olive oil and cook until the base is golden. Gently turn gozleme and cook until golden.

STEP 9 
Serve with lemon wedges and melted butter if desired.

Notes

Greek yoghurt, sour cream or soy yoghurt can be used in place of yoghurt. Gluten free self-raising flour can be used successfully in this recipe. You can experiment with different filling ingredients, lamb, beef, chicken or try using sweet: banana, apple and cinnamon or mixed stewed fruit.

 

Behind the Barricade Apricot and Oat Biscuits

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Ingredients

  • 1 1/2 cups (140g) rolled oats
  • 2/3 cup (140g) brown sugar
  • 200g pkt diced apricots
  • 1 cup (150g) plain flour
  • 2 tbs golden syrup
  • 1 1/2 tsp bicarbonate of soda
  • 125g butter, melted, cooled

 

Method

  1. Preheat oven to 160°C. Line two baking trays with non-stick baking paper.
  2. Combine the rolled oats, sugar, apricots and flour in a bowl. Place the golden syrup, bicarbonate of soda and 1/4 cup (60ml) boiling water in a small heatproof bowl. Stir until well combined. Set aside for 2-3 minutes. Stir in the butter.
  3. Add the golden syrup mixture to the dry ingredients until well combined. Set aside for 10 minutes.
  4. Roll spoonfuls of the mixture into balls. Place on the lined trays about 4cm apart. Bake, swapping the trays around once, for 15-18 minutes or until golden brown. Transfer to a wire rack to cool completely. Repeat with remaining mixture.