tag:blogger.com,1999:blog-4485758483235689802024-03-13T22:40:18.969+11:00ZOMTBAKESZOMThttp://www.blogger.com/profile/16546727664255342161noreply@blogger.comBlogger116125tag:blogger.com,1999:blog-448575848323568980.post-79601439380009115562012-06-02T22:59:00.002+10:002012-06-23T17:39:07.952+10:00CADBURY MARVELLOUSLY MARVELLOUS CHOCOLATE - WIN ONE OF FIVE PACKS!<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-7dyK-rkJQPM/T8oFEJqayVI/AAAAAAAACMM/HuwU6mv43EI/s1600/Cadbury+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-7dyK-rkJQPM/T8oFEJqayVI/AAAAAAAACMM/HuwU6mv43EI/s640/Cadbury+1.jpg" width="480" /></a></div>
<br />
One of the perks of blogging about food is that I sometimes am lucky enough to have free food sent to me. Not only that, but free chocolate! Who was I to say no when the lovely people at <a href="http://www.royce.com.au/" target="_blank">Royce</a> offered to send me a sample of a new Cadbury range of chocolate? Not only that, if I like it they said that they would give me 5 more
of these wonderful '<a href="http://joyville.cadbury.com.au/#%21/" target="_blank">Marvellous Creations</a>' packs for my lovely <a href="http://www.facebook.com/zomtbakes" target="_blank">ZOMTBAKES</a>
and <a href="http://www.getzomt.blogspot.com/" target="_blank">GET ZOMT</a> readers. Pretty nice right?!<br />
<br />
Whilst I wasn't able to indulge in this particular chocolate (because it's not gluten free) I have been told be those who tried it that is was very delish and just that little bit different. The flavour combinations sounds simply magical which makes sense because they come from the magical land of <a href="http://joyville.cadbury.com.au/" target="_blank">Joyville</a>.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-Tp9-BoNsN2w/T8oF6ADFJSI/AAAAAAAACM4/5t9pBjy2nTY/s1600/Cadbury+6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-Tp9-BoNsN2w/T8oF6ADFJSI/AAAAAAAACM4/5t9pBjy2nTY/s640/Cadbury+6.jpg" width="480" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-coOR3DDVRZ4/T8oF18_sNWI/AAAAAAAACMw/e_GqVwVPJaw/s1600/Cadbury+5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-coOR3DDVRZ4/T8oF18_sNWI/AAAAAAAACMw/e_GqVwVPJaw/s640/Cadbury+5.jpg" width="480" /></a></div>
<br />
The entire package that was sent to me was a total joy to open as well...a hand written letter offering more chocolate for my readers, followed by a letter from Joyville complete with a purple wax seal. Then rich Cadbury purple tissue paper and ribbon wrapped the three blocks of chocolate, on top of an apron. The whole experience was fun and exciting to unwrap and just what I would expect from something called 'Marvellous Creations'. I definitely kept the lovely <a href="http://www.facebook.com/CadburyDairyMilkAustralia" target="_blank">Cadbury</a> purple apron for myself - I think it's the perfect description for me ha ha.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-Dg10soTlfp0/T8oFIXvNnUI/AAAAAAAACMU/Gy2yR7H31gY/s1600/Cadbury+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="http://3.bp.blogspot.com/-Dg10soTlfp0/T8oFIXvNnUI/AAAAAAAACMU/Gy2yR7H31gY/s640/Cadbury+2.jpg" width="480" /></a></div>
<div style="color: purple; font-family: Georgia,"Times New Roman",serif;">
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<span style="color: black;">There are three flavours available - each pack includes a 300g block plus the Marvellously Marvellous apron.</span><br />
<span style="color: black;"></span></div>
<div style="color: purple; font-family: Georgia,"Times New Roman",serif;">
<ul>
<li><i>Jelly Popping Candy Beanies</i></li>
<li><i>Jelly Crunchie Bits</i></li>
<li><i>Peanut Toffee Cookie</i></li>
</ul>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-o9C5Naz7w8M/T8oFfb8dQNI/AAAAAAAACMk/GyKR9KcRtG0/s1600/Cadbury+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-o9C5Naz7w8M/T8oFfb8dQNI/AAAAAAAACMk/GyKR9KcRtG0/s640/Cadbury+4.jpg" width="480" /></a></div>
<i><b></b></i><br />
<i><b><br /></b></i></div>
<div style="color: purple; font-family: Georgia,"Times New Roman",serif;">
<span style="font-size: large;"><i><b>So how does one win one of the 5 Marvellously Marvellous packs? </b></i></span></div>
<ol style="color: black;">
<li><b><span style="font-size: small;">Leave a comment below about the marvellous reason why you would like one of the 5 packs! </span></b></li>
<li><span style="font-size: small;">Pop over to my <a href="http://www.facebook.com/zomtbakes" target="_blank">ZOMTBAKES facebook page</a> and 'like' it = <b>1 bonus entry </b></span></li>
<li><span style="font-size: small;">Head over to my <a href="http://www.getzomt.blogspot.com/" target="_blank">GET ZOMT facebook page</a> too if you want and 'like' that (plus there is a free recipe ebook for you download) = <b>1 bonus entry</b> </span></li>
<li><span style="font-size: small;">Share this blog on your facebook page = <b>1 bonus entry</b></span></li>
</ol>
<div style="color: black; font-family: Georgia,"Times New Roman",serif;">
<i>(Please <a href="mailto:ztattersall@hotmail.com" target="_blank">email me</a> or include in your comment below which of the bonus entries you have done so I can add those in.)</i></div>
<div style="color: black;">
<br /></div>
<div style="color: black;">
<i>Terms & Conditions:</i></div>
<div style="color: black;">
Winner to be drawn (via a random number generator online) on the 23rd June 2012.</div>
<div style="color: black;">
Only open to Australian entrants (because of postage).</div>
<div style="color: black;">
Royce will post the packs straight to the winners.</div>
<br />
<br />
<div style="color: black; text-align: center;">
<br /></div>
<blockquote class="tr_bq">
<div style="color: black; text-align: center;">
<b><span style="font-family: Georgia,"Times New Roman",serif; font-size: small;">...and the winners are... </span></b></div>
<div style="color: black; text-align: center;">
<span style="font-size: small;"><br /></span>
</div>
<div style="color: black; text-align: center;">
<span style="font-size: small;">Helen Brereton<br />
</span></div>
<div style="color: black; text-align: center;">
<span style="font-size: small;">Beverly Lane</span></div>
<div style="color: black; text-align: center;">
<span style="font-size: small;">Sharon Fawcett</span></div>
<div style="color: black; text-align: center;">
<span style="font-size: small;">Tiana Matri</span></div>
<div style="color: black; text-align: center;">
<span style="font-size: small;">Suzanne Hill</span></div>
<div style="color: black; text-align: center;">
<span style="font-size: small;"><br /></span>
</div>
<div style="color: black; text-align: center;">
<i><span style="font-size: small;">Please email me your address details so I can send you your Cadbury Marvellous Creations Pack!</span></i></div>
</blockquote>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-CDino-o0at0/T8oFMknMNcI/AAAAAAAACMc/RGbA6ks8u_I/s1600/Cadbury+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="http://1.bp.blogspot.com/-CDino-o0at0/T8oFMknMNcI/AAAAAAAACMc/RGbA6ks8u_I/s320/Cadbury+3.jpg" width="480" /></a></div>
<br />
<br />ZOMThttp://www.blogger.com/profile/16546727664255342161noreply@blogger.com14tag:blogger.com,1999:blog-448575848323568980.post-89726997158473665332012-05-05T09:46:00.002+10:002012-06-02T22:55:56.023+10:00TRULY MADLY TIM TAM ORCHARD<div style="text-align: center;">
Want to see a magical orchard where Australia's favourite chocolate biscuit grew on trees? </div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<a href="http://getzomt.blogspot.com.au/2012/05/truly-madly-tim-tam-chocolate-growing.html" target="_blank">Check out it out on GET ZOMT! </a></div>
<div style="text-align: center;">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://www.flickr.com/photos/zoetattersall/6991118478/" style="margin-left: auto; margin-right: auto;" title="Truly Madly Tim Tam Orchard 07 by zoe tattersall, on Flickr"><img alt="Truly Madly Tim Tam Orchard 07" height="750" src="http://farm8.staticflickr.com/7209/6991118478_51f0865601_b.jpg" width="500" /></a></td></tr>
<tr align="center"><td class="tr-caption"><br /></td></tr>
</tbody></table>ZOMThttp://www.blogger.com/profile/16546727664255342161noreply@blogger.com0tag:blogger.com,1999:blog-448575848323568980.post-1669976207369588372011-12-11T14:45:00.001+11:002011-12-11T14:45:37.559+11:00CHOCOLATE MACADAMIA COOKIES<a href="http://www.flickr.com/photos/zoetattersall/6367698709/" title="choc chip macadamia cookie 06 by zoe tattersall, on Flickr"><img alt="choc chip macadamia cookie 06" height="750" src="http://farm7.staticflickr.com/6034/6367698709_5ba9e2dede_b.jpg" width="500" /></a> <b> </b><br />
<br />
I really do think that Cadbury have sent me a <b>bottomless box of chocolate</b>...because this is the third recipe and I STILL have plenty left! I am pondering what to bake next...with <b>Christmas</b> just a few weeks away I am thinking some <b>baked goodies for friends and family</b>. Perhaps a chocolate gingerbread inspired treat?<br />
<br />
<a name='more'></a><br />
<a href="http://www.flickr.com/photos/zoetattersall/6367699611/" title="choc chip macadamia cookie 12 by zoe tattersall, on Flickr"><img alt="choc chip macadamia cookie 12" height="750" src="http://farm7.staticflickr.com/6211/6367699611_cce36701b9_b.jpg" width="500" /></a> <br />
<br />
<br />
<a href="http://www.flickr.com/photos/zoetattersall/6367699373/" title="choc chip macadamia cookie 11 by zoe tattersall, on Flickr"><img alt="choc chip macadamia cookie 11" height="334" src="http://farm7.staticflickr.com/6052/6367699373_835cd7d1cb_z.jpg" width="500" /></a><br />
<br />
<br />
Cookies are one of my <b>favourite treats</b>, especially chocolate chip ones. Whilst I don't really drink milk, I do enjoy A2 milk occasionally or almond/oat/rice milk...and really you can't go past a crunchy cookie with a glass of milk. Or a cup a tea as John prefers.<br />
<br />
Sometimes I like my cookies with chocolate chunks in them, but the more traditional side of me likes the little uniform chips. You seem to always get the perfect amount of chocolate per bite that way. One of the best things about these Cadbury baking chips actually, is <b>how well they keep their shape after baking</b>.<br />
<br />
Although I didn't eat any of these (I hoped some might be left...) because of my <a href="http://getzomt.blogspot.com/2011/10/operation-restore-gut-flora.html" target="_blank">sugar free diet,</a> they smelt amazing and John really enjoyed them with cups of tea. Packaged in boxes or tins, the macadamia chocolate combination lends perfectly to<b> delightful Christmas gifts. </b><br />
<br />
<br />
<a href="http://www.flickr.com/photos/zoetattersall/6367698087/" title="choc chip macadamia cookie 02 by zoe tattersall, on Flickr"><img alt="choc chip macadamia cookie 02" height="750" src="http://farm7.staticflickr.com/6109/6367698087_41e1b34534_b.jpg" width="500" /></a><br />
<br />
<br />
<a href="http://www.flickr.com/photos/zoetattersall/6367697865/" title="choc chip macadamia cookie 01 by zoe tattersall, on Flickr"><img alt="choc chip macadamia cookie 01" height="334" src="http://farm7.staticflickr.com/6053/6367697865_fc60b040a2_z.jpg" width="500" /></a><br />
<br />
<b>Cookie dough</b> is just SO delicious looking...the temptation to stick a spoon in was high, but I instead stuck to my sugar free diet. <b>Santa please note just how GOOD I have been this year!</b><br />
<br />
<br />
<a href="http://www.flickr.com/photos/zoetattersall/6367699241/" title="choc chip macadamia cookie 10 by zoe tattersall, on Flickr"><img alt="choc chip macadamia cookie 10" height="750" src="http://farm7.staticflickr.com/6217/6367699241_53285c661d_b.jpg" width="500" /></a> <br />
<br />
I modified this recipe from one of <a href="http://thestonesoup.com/blog/" target="_blank">Stone Soup's</a> free ebooks from the talent <b>Jules Clancy;</b> which you can download for free on the blog. I have downloaded a few of her ebooks and just love them! They are beautifully laid out and<b> the recipes are simple, fresh and use allow the whole food ingredients to shine.</b> This chocolate chip cookie recipe is super simple again, I merely modified it to use<b> organic spelt flour</b>, reduced the sugar right down and use <b>panela</b> instead. Plus added in the <b>macadamias </b>because they always remind me of Christmas and just go so well with chocolate. I think Santa would enjoy one of these after a long night of delivering presents! <br />
<br />
<a href="http://www.flickr.com/photos/zoetattersall/6367699741/" title="choc chip macadamia cookie 13 by zoe tattersall, on Flickr"><img alt="choc chip macadamia cookie 13" height="334" src="http://farm7.staticflickr.com/6095/6367699741_ee9f530569_z.jpg" width="500" /></a><br />
<br />
<a href="http://www.flickr.com/photos/zoetattersall/6367698919/" title="choc chip macadamia cookie 08 by zoe tattersall, on Flickr"><img alt="choc chip macadamia cookie 08" height="334" src="http://farm7.staticflickr.com/6218/6367698919_266c46f618_z.jpg" width="500" /></a><br />
<br />
<b>Chocolate Chip Macadamia Cookies</b><br />
<i>Ingredients</i><br />
225g organic spelt flour<br />
1 tsp baking powder<br />
125g organic butter<br />
80g panela sugar<br />
1 large egg<br />
250g Cadbury Milk & Dark Baking Chips<br />
100g macadamias, chopped<br />
<br />
<i>Method</i><br />
Preheat fan forced oven to 160 degrees Celsius. Line two trays with baking paper.<br />
Beat butter and sugar together until light and fluffy. Add in the egg and continue to beat until well combined.<br />
Sift the flour and baking powder over creamed butter, mix with a wooden spoon until just combined. Fold through the chocolate baking chips and macadamia nuts. Place teaspoon size balls onto the tray, ensuring space to spread. Bake for 13-16 minutes until lightly golden. Serve with a glass of ice cold milk!<br />
<br />
<a href="http://www.flickr.com/photos/zoetattersall/6367698811/" title="choc chip macadamia cookie 07 by zoe tattersall, on Flickr"><img alt="choc chip macadamia cookie 07" height="334" src="http://farm7.staticflickr.com/6091/6367698811_50b4a13b21_z.jpg" width="500" /></a><br />
<br />
<br />
<a href="http://www.flickr.com/photos/zoetattersall/6367698483/" title="choc chip macadamia cookie 05 by zoe tattersall, on Flickr"><img alt="choc chip macadamia cookie 05" height="334" src="http://farm7.staticflickr.com/6032/6367698483_45b4b7d04e_z.jpg" width="500" /></a><br />
<br />
<br />
<a href="http://www.flickr.com/photos/zoetattersall/6367698363/" title="choc chip macadamia cookie 04 by zoe tattersall, on Flickr"><img alt="choc chip macadamia cookie 04" height="334" src="http://farm7.staticflickr.com/6239/6367698363_6c589906d4_z.jpg" width="500" /> </a>ZOMThttp://www.blogger.com/profile/16546727664255342161noreply@blogger.com7tag:blogger.com,1999:blog-448575848323568980.post-1437848500624010842011-11-24T22:35:00.000+11:002011-11-24T22:35:46.945+11:00DOTTY BLONDIES<div style="text-align: center;"><a href="http://www.flickr.com/photos/zoetattersall/6367663991/" title="choc blondie 01 by zoe tattersall, on Flickr"><img alt="choc blondie 01" height="333" src="http://farm7.staticflickr.com/6236/6367663991_38b40886e7.jpg" width="500" /></a></div><br />
Thanks to the lovely people at Cadbury Kitchen, I have had a large box of chocolate hanging around the kitchen that they very kindly sent to me to review. It included the new range of white chocolate which is something I don't normally bake with, being more of a dark chocolate fan. I am also a little scared of white chocolate because it can be so much more temperamental than milk or dark! However, the new Cadbury range proved to be very easy to use and I even cheated and was able to just melt it in the microwave - super quick and simple. It melted to a very smooth consistency and John has told me that this blondie was rich and delicious.<br />
<br />
<div class="separator" style="clear: both; text-align: left;"><a href="http://4.bp.blogspot.com/-zomCa_DpnIk/TsjPHTz9rFI/AAAAAAAABz8/pOAO7hV2g-Q/s1600/White+Baking+block.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="http://4.bp.blogspot.com/-zomCa_DpnIk/TsjPHTz9rFI/AAAAAAAABz8/pOAO7hV2g-Q/s200/White+Baking+block.jpg" width="97" /></a><a href="http://2.bp.blogspot.com/-8YCzj3oI-1w/TsjPIB62ssI/AAAAAAAAB0E/SuU9RXv-2JI/s1600/White+baking+chips+pic.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="http://2.bp.blogspot.com/-8YCzj3oI-1w/TsjPIB62ssI/AAAAAAAAB0E/SuU9RXv-2JI/s200/White+baking+chips+pic.jpg" width="135" /></a><a href="http://2.bp.blogspot.com/-rGYlPIetoQM/TsjPI-rlZsI/AAAAAAAAB0I/RMJjtUIgfRE/s1600/White+melts.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="http://2.bp.blogspot.com/-rGYlPIetoQM/TsjPI-rlZsI/AAAAAAAAB0I/RMJjtUIgfRE/s200/White+melts.jpg" width="151" /></a></div><a name='more'></a><br />
The new Cadbury Baking range of white chocolate includes a baking block, baking chips and melts. I managed to use all three in this recipe...so this is a pretty rich little blondie despite its fun dotty appearance. I couldn't resist adding some dark chocolate for a bit of contrast to this and I'm always a sucker for anything dotty so the white chocolate chips just made sense.<br />
<br />
<div style="text-align: center;"><a href="http://www.flickr.com/photos/zoetattersall/6367664209/" title="choc blondie 02 by zoe tattersall, on Flickr"><img alt="choc blondie 02" height="333" src="http://farm7.staticflickr.com/6218/6367664209_a86f497288.jpg" width="500" /></a></div><br />
I've never baked a blondie made with white chocolate. Normally I use a basic butter and sugar recipe so I am curious to try this next year...yes I did say next year. I'm <a href="http://getzomt.blogspot.com/2011/10/operation-restore-gut-flora.html" target="_blank">sugar free for 3 months</a> so haven't even dipped a finger in the batter, let alone tried the finished product. But I have frozen the remainder of this dotty blondie, however John did just tuck into a piece which he said was perfectly tasty after defrosting for about 15 minutes. So I can say it also freezes well. Now I just have to try and save a piece until next year! The irony of receiving a box of chocolate a week into a sugar free diet. <br />
<br />
<div style="text-align: center;"><a href="http://www.flickr.com/photos/zoetattersall/6367663783/" title="choc blondie 06 by zoe tattersall, on Flickr"><img alt="choc blondie 06" height="500" src="http://farm7.staticflickr.com/6236/6367663783_82bf8c7ba5.jpg" width="333" /></a></div><br />
<b>Dotty Blondies</b><br />
<br />
<b>Ingredients</b><br />
200g Cadbury Baking Block in white chocolate<br />
100g Cadbury Melts in white chocolate<br />
1/2 cup Cadbury Baking Chips in white chocolate<br />
125g organic butter<br />
2 large eggs<br />
1/3 cup organic caster sugar<br />
1 tsp vanilla extract<br />
1 1/4 cups organic white spelt flour<br />
3/4 tsp pink sea salt<br />
<i>Optional: </i>Cadbury Baking Block in dark chocolate block & extra Baking Chips in white chocolate <br />
<br />
<b>Method</b><br />
Preheat fan forced oven to 180 degrees Celsius. Grease and line a 9 inch round cake pan with baking paper.<br />
Melt the white chocolate block, chocolate melts and butter in the microwave, 15 seconds at a time, stirring as you go. When you see small chunks, stop microwaving and stir until smooth. Set aside.<br />
In a large bowl, beat the eggs with an electric mixer until frothy. Slowly add the sugar as you continue to beat. Then add in the vanilla, and the melted chocolate and butter mixture. Gently fold in the flour, salt and 1/2 cup chocolate chips until well combined.<br />
Spoon the mixture into the prepared tin and spread evenly. Bake for about 25-30 minutes until a toothpick comes out clean. Careful not to over bake, the middle may be a little gooey but it will set as it cools.<br />
When totally cool, melt the dark chocolate and spread in the center then place extra white chocolate baking chips to create the 'dotty' pattern!<br />
<br />
<div style="text-align: center;"><a href="http://www.flickr.com/photos/zoetattersall/6367665905/" title="choc blondie 04 by zoe tattersall, on Flickr"><img alt="choc blondie 04" height="333" src="http://farm7.staticflickr.com/6106/6367665905_78c92aa354.jpg" width="500" /></a></div><br />
<div style="text-align: center;"><a href="http://www.flickr.com/photos/zoetattersall/6367664735/" title="choc blondie 03 by zoe tattersall, on Flickr"><img alt="choc blondie 03" height="333" src="http://farm7.staticflickr.com/6035/6367664735_4709072816.jpg" width="500" /></a></div><br />
<div style="text-align: center;"><a href="http://www.flickr.com/photos/zoetattersall/6367666543/" title="choc blondie 05 by zoe tattersall, on Flickr"><img alt="choc blondie 05" height="333" src="http://farm7.staticflickr.com/6223/6367666543_7501d2ae40.jpg" width="500" /></a></div>ZOMThttp://www.blogger.com/profile/16546727664255342161noreply@blogger.com1tag:blogger.com,1999:blog-448575848323568980.post-60717312892957096572011-11-20T17:33:00.000+11:002011-11-20T17:33:17.033+11:00DOUBLE CHOCOLATE BANANA MUFFINS<div style="text-align: center;"><a href="http://www.flickr.com/photos/zoetattersall/6367517571/" title="Double Choc Chip Nana Muffins 03 by zoe tattersall, on Flickr"><img alt="Double Choc Chip Nana Muffins 03" height="500" src="http://farm7.staticflickr.com/6055/6367517571_41a4a041e1.jpg" width="333" /></a></div><br />
I was very excited to receive a large red box of chocolate from Cadbury Kitchen a few weeks ago. When I was contacted by them asking if I would like to review and create something with their new range of Real Chocolate Cooking range, it only seemed polite to say yes!<br />
<br />
<a name='more'></a><br />
I have two more recipes to test out the Cadbury chocolate range, and I still have some left over. Because I made these muffins quite quickly during the week, I don't have a lot of photos of them and will be providing some more information on the Cadbury range in the next two recipes, so stay tuned. I was particularly impressed with the baking chips which held their shape very well. <br />
<br />
When this huge box arrived, it was slightly disappointing because as it happened I had just had to cut sugar totally from my diet for 3 months due to health reasons <a href="http://getzomt.blogspot.com/2011/10/operation-restore-gut-flora.html" target="_blank">(you can read more here if you like)</a> so I realised that I wasn't going to be able to taste a single piece of that beautiful chocolate. Luckily, John has been more than happy to taste test for me as were my work colleagues with these muffins that I made for our team meeting last week. Everybody said that the variety of chocolate were perfect in these banana muffins, adding just that little extra yumminess to a banana muffin! <br />
<br />
<div style="text-align: center;"><a href="http://www.flickr.com/photos/zoetattersall/6367517271/" title="Double Choc Chip Nana Muffins 02 by zoe tattersall, on Flickr"><img alt="Double Choc Chip Nana Muffins 02" height="500" src="http://farm7.staticflickr.com/6035/6367517271_802280731f.jpg" width="333" /></a></div><br />
<b>Double Chocolate Banana Muffins</b><br />
<a href="http://www.nigella.com/recipes/view/Chunky-Monkey-Muffins-5200" target="_blank">(adapted from Nigella's recipe) </a><br />
<br />
<b>Ingredients</b><br />
250g wholemeal flour<br />
75g organic butter<br />
100g brown sugar<br />
1 tsp baking powder<br />
1/2 tsp bicarb soda<br />
1 tsp vanilla essence<br />
2 tsp ground cinnamon<br />
1 tsp ground nutmeg<br />
2 large eggs<br />
2 bananas<br />
125ml milk (or non-dairy substitute)<br />
100g Cadbury Milk Chocolate Block, chopped<br />
3/4 cup Cadbury White Baking Chips<br />
1/2 cup Cabbury Dark Baking Chips<br />
<i>Optional: </i>Cadbury White & Dark Melts to top<br />
<br />
<b>Method</b><br />
Preheat fan forced oven to 180 degree Celsius. Grease/line a 12 muffin tray.<br />
In a large bowl, sift together the flour, baking powder, bicarb soda and stir in the sugar. In another bowl add softened butter, mashed bananas, eggs and vanilla essence. Mix well until combined.<br />
Next add the wet ingredients to the dry, slowly add the milk and mix well. Fold through the chocolate chunks and chips. Top with chocolate melts if so desired.<br />
Spoon into muffins cases and bake for 25 minutes. Allow to cool completely before serving. <br />
<br />
<div style="text-align: center;"><a href="http://www.flickr.com/photos/zoetattersall/6367517885/" title="Double Choc Chip Nana Muffins 04 by zoe tattersall, on Flickr"><img alt="Double Choc Chip Nana Muffins 04" height="500" src="http://farm7.staticflickr.com/6032/6367517885_d413b22b3f.jpg" width="333" /></a></div>ZOMThttp://www.blogger.com/profile/16546727664255342161noreply@blogger.com2tag:blogger.com,1999:blog-448575848323568980.post-47681025820889202112011-09-22T21:19:00.003+10:002012-06-03T13:57:54.639+10:00JAMIE OLIVER'S CARROT CAKE<div style="text-align: center;">
<img alt="Carrot Cake 7" height="749" src="http://farm7.static.flickr.com/6070/6151611465_9d079fc49d_z.jpg" width="500" /></div>
<br />
It was my 26th birthday earlier this month. I've been pretending it wasn't happening for the past year. I was quite happy being 25 forever. I just prefer being "closer to 20" rather than "on my way to 30" as I am now.<br />
But I've gotten over it now I guess. It's just a number and I'm in the best shape and fitness of my life, so really 26 is already pretty good! Plus birthdays always mean one thing. Cake. That I get to choose AND bake myself. <br />
<a name='more'></a><br />
<div style="text-align: center;">
<img alt="Carrot Cake 5" height="334" src="http://farm7.static.flickr.com/6152/6152156780_14de56ca60.jpg" width="500" /></div>
<br />
Now normally I'm likely to choose a flourless chocolate cake; dark chocolate, butter, eggs & sugar. Simple and rich. But I just had a hankering for a big fat carrot cake. I looked at a lot of recipes in my cook books and online. I kept going back to one recipe though. From the master himself, Jamie Oliver. As per normal I have modified his recipe...but not too much, just to tweak it a little for my nutrition preferences and tastes.<br />
<br />
Like most modification, the first thing I changed was the sugar. I used raw sugar and some maple syrup rather than brown sugar. I also added extra carrots because you can't have enough in carrot cake as far as I'm concerned. <br />
<br />
<div style="text-align: center;">
<img alt="Carrot Cake 1" height="343" src="http://farm7.static.flickr.com/6090/6152154398_5cedf0fdc3_z.jpg" width="500" /></div>
<br />
For the frosting, Jamie just used mascarpone cheese with lime. Limes are not in season right now, so I substituted lemon and swapped most of the mascarpone for goats cheese. I avoid dairy generally but can tolerate goats cheese, so this made my tummy much happier.<br />
<br />
<div style="text-align: center;">
<img alt="Carrot Cake 2" height="343" src="http://farm7.static.flickr.com/6087/6152154990_0e96a55c3b.jpg" width="500" /></div>
<br />
The goats cheese lends a beautifully tart, tangy flavour to the frosting. I think next time I would even use all goats cheese, but I didn't want to risk ruining the recipe so stuck with some mascarpone too.<br />
<br />
<div style="text-align: center;">
<img alt="Carrot Cake 3" height="333" src="http://farm7.static.flickr.com/6080/6151609257_b11da0d29d.jpg" width="500" /></div>
<br />
In fact the frosting was so delicious and gave such a great flavour to the whole cake that John even said that it was like eating a combination of carrot cake and cheese cake at the same time. I very much agree.<br />
<br />
<div style="text-align: center;">
<img alt="Carrot Cake 4" height="749" src="http://farm7.static.flickr.com/6071/6151609839_112298264a_z.jpg" width="500" /></div>
<br />
I snuck in some coconut on a whim. A nice addition if I do say so myself. <br />
<br />
<div style="text-align: center;">
<img alt="Carrot Cake 10" height="334" src="http://farm7.static.flickr.com/6192/6152159420_b824e89817.jpg" width="500" /></div>
<br />
And I added macadamias as well. And I think I added extras walnuts too. I like a nutty carrot cake. <br />
<br />
<div style="text-align: center;">
<img alt="Carrot Cake 8" height="334" src="http://farm7.static.flickr.com/6166/6151611893_1c9dbb98c6.jpg" width="500" /></div>
<br />
I removed almost half of the flour and used wholemeal. I avoid wheat so again this worked best for me. The crumb was still light and super moist. I would like to have used spelt or buckwheat flour, but I didn't have any in the pantry.<br />
<br />
<div style="text-align: center;">
<img alt="Carrot Cake 9" height="334" src="http://farm7.static.flickr.com/6074/6151612509_d1889d2154.jpg" width="500" /></div>
<br />
I always add extra spices, I adore cinnamon and ginger and all the warm flavours they bring. So good with that tangy cheese frosting. You have to have the double layers too, the extra layer of frosting is definitely needed!<br />
<br />
The cake was very well received by everyone who tried it. John brought some with him to tennis on Sunday, and bizarrely carrot cake was just what his tennis friend was craving that day! I admit I may have eaten two pieces...it was my birthday so I'm allowed!<br />
<br />
Without further ado, I bring you my birthday cake, lovingly adapted from Jamie Oliver.<br />
<br />
<br />
<br />
<b>Carrot Cake with Chevre & Mascarpone Frosting</b><br />
<a href="http://www.jamieoliver.com/recipes/pastry-cake/a-rather-pleasing-carrot-cake-with-lime">(original recipe here)</a><br />
<br />
<b>Ingredients</b><br />
250g organic buttter<br />
200g raw sugar<br />
50ml maple syrup<br />
5 large organic eggs<br />
Zest & juice of 1 orange<br />
100g wholemeal flour<br />
100g almond meal<br />
70g walnuts, chopped <i>(plus extra for top of cake)</i><br />
70g macadamias, chopped <i>(plus extra for top of cake)</i><br />
1/4 cup dessicated coconut<br />
1 1/2 tsp aluminum free baking powder<br />
1 heaped tsp cinnamon<br />
pinch ground cloves<br />
pinch ground nutmeg<br />
1/2 tsp ground giner<br />
300g grated carrots<br />
pinch sea salt<br />
<br />
<i>Frosting</i><br />
150g meredith dairy chevre<br />
100g mascarpone<br />
60g icing sugar<br />
Zest & juice of 1 lemon<br />
<br />
<b>Method</b><br />
Preheat the oven to 180ºC. Grease and line 2 x 22cm round cake tin with greaseproof paper.<br />
<br />
Beat the butter and sugar together by hand or in a food processor until pale and fluffy. Beat in the egg yolks one by one, and add the maple syrup, orange zest and juice.<br />
<br />
Stir in the sifted flour and baking powder, and add the almond meal, walnuts, macadamias, spices and grated carrot and mix together well.<br />
<br />
In a separate bowl, whisk the egg whites with a pinch of salt until stiff, then gently fold them into the cake mix. Scoop the mixture into the prepared cake tin and cook in the preheated oven for about 50 minutes until golden and risen.<br />
<br />
You can check to see if the cake is cooked by poking a cocktail stick into it. Remove it after 5 seconds and if it comes out clean the cake is cooked; if slightly sticky, it needs a bit longer, so put it back in the oven.<br />
<br />
Leave the cake to cool in the tin for 10 minutes, then turn it out on to a rack and rest for at least an hour.<br />
<br />
Mix all the icing ingredients together and spread a little less than half over the 1st layer and sprinkle with coconut if you wish. Then generously spread the rest over the top of the cake. Finish off with a sprinkling of chopped walnuts and macadamias.<br />
<br />
<div style="text-align: center;">
<blockquote class="tr_bq">
<span style="font-size: small;"><b><span>If you would like more whole food, nutritious recipes - then please grab yourself a copy of my <a href="http://blogspot.us2.list-manage1.com/subscribe?u=41a4935d076d1e02c0981291e&id=c9385d766c" target="_blank">free ebook 'A Nourishing Taste' </a></span></b></span></blockquote>
<br />
<img alt="Carrot Cake 6" height="749" src="http://farm7.static.flickr.com/6167/6151611019_eae4476eb4_z.jpg" width="500" /></div>ZOMThttp://www.blogger.com/profile/16546727664255342161noreply@blogger.com13Dee Why NSW, Australia-33.7535622 151.2861399-33.7667642 151.26639889999998 -33.7403602 151.3058809tag:blogger.com,1999:blog-448575848323568980.post-18203749757184370782011-09-16T15:42:00.000+10:002011-09-16T15:42:52.276+10:00APPLE & ALMOND LOAF CAKE<img alt="Apple Almond Loaf 3" height="749" src="http://farm7.static.flickr.com/6178/6151614913_45d48cf2b1_z.jpg" width="500" /><br />
<br />
<div style="font-family: inherit;">How I wish I could share the recipe with you for this Apple & Almond loaf cake that I made earlier this year. Not only did I just find the 'lost' photos whilst randomly sorting through computer files, but I have no idea where the recipe is from. Normally I print off or scribble down or at least bookmark a recipe when I have used it, but I cannot even find one similar to this. Maybe I made it up from scratch?</div><a name='more'></a><br />
<div style="text-align: center;"><img alt="Apple Almond Loaf 4" height="334" src="http://farm7.static.flickr.com/6157/6152160920_94193ebc14.jpg" width="500" /></div><br />
<div style="text-align: center;"><img alt="Apple Almond Loaf 5" height="500" src="http://farm7.static.flickr.com/6157/6152160166_d5e36cd08d.jpg" width="500" /></div><br />
<br />
I do know that it tasted very nice though...and I know it was essentially an almond meal cake or bread (take your pick with how 'healthy' you want it to sound) with diced granny smith apples, spices and flaked almonds on top. It wasn't overly sweet, but a little dusted icing sugar just finished it off perfectly.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><img alt="Apple Almond Loaf 1" height="334" src="http://farm7.static.flickr.com/6204/6151615965_2d922d9e79.jpg" width="500" /></div><br />
<div style="text-align: center;"><img alt="Apple Almond Loaf 2" height="749" src="http://farm7.static.flickr.com/6201/6152162048_3e76ccbc95_z.jpg" width="500" /></div><br />
So because I feel horrible for putting tasty looking photos up but without a recipe, I have compiled a list of other similar recipes. Hopefully one of them may even be the one I used or modified!<br />
<br />
<a href="http://www.citrusandcandy.com/2009/09/flourless-apple-and-almond-tea-cake.html" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-_d3_WEnwYzk/TnLeLdijvxI/AAAAAAAABzM/3DQ4Uz_cZIM/s1600/citrus%2526candy.jpg" /></a><br />
<i>Citrus & Candy</i><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://www.chefwanabe.com/2010/01/almond-and-apple-cake/" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-33vp5c2GOss/TnLb5jRL5nI/AAAAAAAABy4/GcdM0CWazCo/s1600/chefwanabe.jpg" /></a></div><i>Chef Wanabe</i><br />
<br />
<a href="http://www.gourmettraveller.com.au/apple_ginger_and_almond_cake.htm" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-6GPeuIPr_Dk/TnLcrZZmutI/AAAAAAAABzE/L_HjQV_8YI8/s1600/gourmet.jpg" /></a><br />
<br />
<br />
<br />
<br />
<br />
<i>Gourmet Traveler</i><br />
<br />
<a href="http://www.glutenfreescallywag.com/2010/10/gingered-apple-almond-cake-gluten-free.html" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-cYULB7d5c6c/TnLdH1sQWAI/AAAAAAAABzI/M4VQ_2PBF9M/s1600/scallywag.jpg" /></a><br />
<br />
<br />
<br />
<br />
<br />
<i>The Gluten Free Scallywag</i>ZOMThttp://www.blogger.com/profile/16546727664255342161noreply@blogger.com4tag:blogger.com,1999:blog-448575848323568980.post-24396523025740943432011-07-11T21:50:00.002+10:002011-07-11T21:51:32.484+10:00LOTS-OF-THINGS BUCKWHEAT MUFFINS<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-mkaWaibWEZ4/ThriQKgDXaI/AAAAAAAAByI/77h9MxGOewc/s1600/Muffin+5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://2.bp.blogspot.com/-mkaWaibWEZ4/ThriQKgDXaI/AAAAAAAAByI/77h9MxGOewc/s400/Muffin+5.jpg" width="400" /></a></div><br />
I first made these tasty little muffins for a nutrition & wellness event with some mums and their kids - they were gobbled up by all and I was very impressed I got the little ones approval too. The original ones were just a basic berry buckwheat and millet muffin...I refrained from nuts and oats for those with food intolerance. These are the ones with lots more things in them! How can you go wrong with raspberries, coconut, almonds, oats & 85% dark chocolate?<br />
<br />
<a name='more'></a><br />
Just to clarify, I'm not a huge muffin fan really...if I eat something sweetie I'd rather a brownie or cookie any day...but I did enjoy one of these; so they must be doing something right in the taste department. Plus they are super easy to make, think one bowl mix-a-thon. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-kWnb63jA1pE/Thrh1L7CQZI/AAAAAAAAByA/xV6radkTvD0/s1600/Muffin+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="http://3.bp.blogspot.com/-kWnb63jA1pE/Thrh1L7CQZI/AAAAAAAAByA/xV6radkTvD0/s400/Muffin+3.jpg" width="400" /></a></div><br />
<br />
<b>Lots-of-Things Buckwheat Muffins </b><br />
makes 12 muffins <b><br />
</b><br />
<br />
<i>Ingredients</i><br />
100g butter<br />
1/2 cup almond milk<br />
1/4 cup raw sugar<br />
1/4 cup brown sugar<br />
1 tsp vanilla extract<br />
2 large eggs<br />
1 cup buckwheat flour<br />
1/2 cup rolled oats<br />
1 1/2 tsp baking powder<br />
1/4 tsp bicarb soda<br />
1/4 tsp salt<br />
1 cup frozen raspberries<br />
3/4 cup dessicated or moist coconut<br />
100g 85% dark Lindt chocolate, chopped<br />
1/3 cup raw almonds, chopped<br />
<i><br />
</i><br />
<i>Method</i><br />
Preheat a fan forced oven until 170 degrees Celsius. Whisk melted butter, eggs, sugar, vanilla extract & almond milk together. Sift flour, salt, baking soda & bicarb soda over the bowl. Add in oats and fold until just combined. Fold through raspberries, coconut, chocolate and nuts. Sprinkle extra coconut on top if you like. Spoon into cupcake liners and bake for 18-20 minutes or until lightly golden. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-BsQQSclejSI/Thrhvep32PI/AAAAAAAABx8/nlEBjrjRt38/s1600/Muffin+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="272" src="http://2.bp.blogspot.com/-BsQQSclejSI/Thrhvep32PI/AAAAAAAABx8/nlEBjrjRt38/s400/Muffin+2.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-mMEOo_VaQuY/ThriD_ZbBZI/AAAAAAAAByE/6dy3JPJ-01c/s1600/Muffin+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="615" src="http://1.bp.blogspot.com/-mMEOo_VaQuY/ThriD_ZbBZI/AAAAAAAAByE/6dy3JPJ-01c/s640/Muffin+4.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-0afpsNQye5A/ThrhiY360lI/AAAAAAAABx4/G6imZDYBKG4/s1600/Muffin+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div>ZOMThttp://www.blogger.com/profile/16546727664255342161noreply@blogger.com9tag:blogger.com,1999:blog-448575848323568980.post-18358833725289025602010-12-30T20:25:00.002+11:002010-12-30T20:31:57.393+11:00ANNISA'S CHOCOLATE GINGERBREAD GRANOLA<center><a href="http://www.flickr.com/photos/zoetattersall/5282853302/" title="gingerbread_granola_04 by zoe tattersall, on Flickr"><img alt="gingerbread_granola_04" height="500" src="http://farm6.static.flickr.com/5201/5282853302_2d42ac6d72.jpg" width="333" /></a></center><br />
<br />
I made this granola for a <b>very special girl</b> who I was lucky enough to meet this year through my work...she <b>loves muesli and granola</b> so I thought for Christmas this was the perfect gift for her. Unfortunately, I wrote the recipe down on a scrap of paper and...<b>well I have to admit I lost it somewhere</b>. I do have a list of the ingredients, but not the quantities. However, to make up for it I have found some other delicious looking granola recipes for you to try!<br />
<a name='more'></a><br />
<br />
<b>The ingredients in my granola are:</b><br />
<br />
<blockquote><i>Rolled oats, cacao powder, sunflower seeds, coconut oil, cinnamon, candied ginger, rice syrup, rapadura sugar, oat bran, flaxseed meal, treacle and sea salt.</i></blockquote><br />
<br />
<br />
<br />
<center><a href="http://www.flickr.com/photos/zoetattersall/5282252203/" title="gingerbread_granola_03 by zoe tattersall, on Flickr"><img alt="gingerbread_granola_03" height="333" src="http://farm6.static.flickr.com/5247/5282252203_fae1d539fe.jpg" width="500" /></a></center><br />
<br />
<b>Some other (complete) granola recipes for you to try!</b><br />
<br />
This <a href="http://deliciouslyorganic.net/chocolate-peanut-granola/">chocolate peanut granola</a> by <a href="http://deliciouslyorganic.net/">Deliciously Organic</a> looks absolutely divine, I love the big chunky bits!<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://deliciouslyorganic.net/wp-content/uploads/2010/10/granola031.jpg?w=200" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="http://deliciouslyorganic.net/wp-content/uploads/2010/10/granola031.jpg?w=200" width="133" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(via Deliciously Organic)</td></tr>
</tbody></table>There is also this chocolate <a href="http://www.howsweeteats.com/2010/12/09/chocolate-gingerbread-granola/">gingerbread granola</a> by <a href="http://www.howsweeteats.com/">How Sweet It Is</a>. It has chocolate chips added in which I think would just bring it to another chocolate level...although I wouldn't know whether it was breakfast or dessert time!<br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://www.howsweeteats.com/wp-content/uploads/2010/12/gingranola-9.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="132" src="http://www.howsweeteats.com/wp-content/uploads/2010/12/gingranola-9.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(via How Sweet It Is)</td></tr>
</tbody></table>Or what about some <a href="http://www.livelaugheat.com/2010/11/23/pumpkin-gingerbread-spice-oatmeal/">pumpkin gingerbread porridge</a> from <a href="http://www.livelaugheat.com/">Live Laugh Eat</a>? Perfect for those frosty winter mornings!<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://www.livelaugheat.com/wp-content/uploads/2010/11/IMG_3669.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="133" src="http://www.livelaugheat.com/wp-content/uploads/2010/11/IMG_3669.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(via Live Laugh Eat)</td><td class="tr-caption" style="text-align: center;"><br />
</td><td class="tr-caption" style="text-align: center;"><br />
</td></tr>
</tbody></table>and whilst I'm talking gingerbread breakfast ideas...who can go past <a href="http://homesicktexan.blogspot.com/2007/02/gingerbread-pancakes-for-shrove-tuesday.html">gingerbread pancakes</a>?! OH MY these just look amazing....thank you <a href="http://homesicktexan.blogspot.com/">Homesick Texan</a>!<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/_eOBTgTn007E/ReNr2WNcylI/AAAAAAAAAEU/2S5_zccin5I/s400/pancakes5.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="133" src="http://3.bp.blogspot.com/_eOBTgTn007E/ReNr2WNcylI/AAAAAAAAAEU/2S5_zccin5I/s200/pancakes5.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(via Homesick Texan)</td></tr>
</tbody></table>ZOMThttp://www.blogger.com/profile/16546727664255342161noreply@blogger.com4tag:blogger.com,1999:blog-448575848323568980.post-48107414141094352032010-12-27T18:43:00.000+11:002010-12-27T18:43:56.163+11:00MARGARET'S CRANBERRY & WHITE CHOCOLATE BLONDIES<center><a href="http://www.flickr.com/photos/zoetattersall/5282854478/" title="cranberry_white_choc_blondies_01 by zoe tattersall, on Flickr"><img alt="cranberry_white_choc_blondies_01" height="333" src="http://farm6.static.flickr.com/5050/5282854478_6e71fbdf9c.jpg" width="500" /></a></center><br />
<br />
I made these blondies for a <b>lovely lady</b> who I am lucky to have in my life - <b>the mother of the wonderful man I am blessed to have as my partner.</b> Her favourite cookies are <b>cranberry and white chocolate</b>, but I wanted to go just one step further for Christmas...and I think that those flavours in blondie form really deliver! I am beginning to love <a href="http://smittenkitchen.com/">Smitten Kitchen's</a> ever so <b>adaptable blondie recipe</b> and am looking forward to trying more combinations of chocolate, nuts and dried fruit.<br />
<a name='more'></a><br />
<br />
<br />
<center><a href="http://www.flickr.com/photos/zoetattersall/5282253907/" title="cranberry_white_choc_blondies_02 by zoe tattersall, on Flickr"><img alt="cranberry_white_choc_blondies_02" height="500" src="http://farm6.static.flickr.com/5084/5282253907_de3c8eacb3.jpg" width="333" /></a></center><br />
<br />
<div style="border: medium none;"><b>Cranberry & White Chocolate Blondies</b></div><div style="border: medium none;"><i>adapted from <a href="http://smittenkitchen.com/2006/11/blondies-for-a-blondie/">Smitten Kitchen</a></i><b></b></div><div style="border: medium none;"><i>printable recipe</i><br />
<br />
<b>Ingredients (to go in the jar)</b></div><div style="border: medium none;">1/2 cup brown sugar<br />
1/2 cup panela sugar<br />
pinch of salt<br />
1 cup plain flour<br />
1/2 tsp baking powder<br />
<i>additions</i><br />
1 cup dried cranberries<br />
1 cup white chocolate chips<br />
8 tbsp butter, melted<br />
1 tsp vanilla extract<br />
1 egg</div><br />
<b>Method</b><br />
To make blondies, preheat oven to 180°C. Line deep baking tray (8 x 8 x 2”) with baking paper or spray with oil. In a large bowl, whisk melted butter, eggs and vanilla. Stir in all dry ingredients until well combined. Pour mixture into prepared baking tray. Bake for 25 to 30 minutes, until set and edges begin to pull away from the tray. Allow to cool in tray. Cut into squares. Serve.ZOMThttp://www.blogger.com/profile/16546727664255342161noreply@blogger.com0tag:blogger.com,1999:blog-448575848323568980.post-26897482037827438232010-12-25T16:56:00.000+11:002010-12-25T16:56:04.948+11:00ALMOND BRITTLE<center><a href="http://www.flickr.com/photos/zoetattersall/5282250631/" title="almond_brittle_04 by zoe tattersall, on Flickr"><img alt="almond_brittle_04" height="500" src="http://farm6.static.flickr.com/5286/5282250631_384a0ac9cd.jpg" width="333" /></a></center><br />
<br />
Well this has got to be the <a href="http://www.taste.com.au/recipes/1997/brazil+nut+almond+brittle">easiest brittle recipe</a> I've seen. True, it's the <strong>only brittle recipe I've ever tried</strong> but it didn't even need a candy thermometer. I simply just used <strong>slivered almonds</strong> and increased the amount as I prefer <strong>more nuts to sugar</strong>, but if you like that clear caramel look, then just use less nuts...or more sugar or whatever you like!<br />
<br />
Was super simple to <strong>package into to little cellophane bags with a gift tag and some pretty ribbon</strong> for some lucky friends and work colleagues. A great <strong>crunchy treat</strong> with a cup of hot coffee.<br />
<br />
Now since I have had a billion and one Christmas recipes to post...perhaps you could gift these for New Years?!<br />
<a name='more'></a><br />
<br />
<center><a href="http://www.flickr.com/photos/zoetattersall/5282851044/" title="almond_brittle_01 by zoe tattersall, on Flickr"><img alt="almond_brittle_01" height="500" src="http://farm6.static.flickr.com/5161/5282851044_0ff8b0b3b8.jpg" width="333" /></a></center><br />
<br />
<strong>Almond Brittle</strong><br />
<em>adapted from </em><a href="http://www.taste.com.au/recipes/1997/brazil+nut+almond+brittle"><em>taste.com.au</em></a><a href="http://www.blogger.com/"></a><span id="goog_1026600851"></span><span id="goog_1026600852"></span><br />
<em>printable recipe</em><br />
<br />
<strong>Ingredients</strong><br />
oil, to grease <br />
230g slivered almonds (or whatever nut mix tickles your fancy)<br />
315g caster sugar <br />
50g butter<br />
<br />
<strong>Method</strong><br />
Preheat oven to 180°C. Brush a 19 x 29cm (base measurement) slice pan with oil to lightly grease. Spread the almonds over a baking tray or two and bake in oven for 5 minutes or until toasted. Set aside to cool slightly.<br />
Cook the sugar in a medium non-stick frying pan over medium heat, stirring, for 5 minutes or until sugar dissolves and mixture is golden brown. Remove from heat. Add the nuts and butter and stir to coat. Pour quickly into the prepared pan and set aside for 20 minutes to set. Break into large shards to serve. Store for up to 4 weeks in an airtight container but be aware that humidity can make it soften a little, so try and find somewhere dark and cool.<br />
<br />
<br />
<br />
<center><a href="http://www.flickr.com/photos/zoetattersall/5282851278/" title="almond_brittle_02 by zoe tattersall, on Flickr"><img alt="almond_brittle_02" height="500" src="http://farm6.static.flickr.com/5127/5282851278_3df9cb93cc.jpg" width="333" /></a></center>ZOMThttp://www.blogger.com/profile/16546727664255342161noreply@blogger.com1tag:blogger.com,1999:blog-448575848323568980.post-40814477908830153842010-12-25T16:50:00.000+11:002010-12-25T16:50:37.775+11:00CHERRY COCONUT & DARK CHOCOLATE SLICE<center><a href="http://www.flickr.com/photos/zoetattersall/5282251693/" title="choc_cherry_coconut_slice_01 by zoe tattersall, on Flickr"><img alt="choc_cherry_coconut_slice_01" height="500" src="http://farm6.static.flickr.com/5282/5282251693_db3c66bdc2.jpg" width="333" /></a></center><br />
<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Does anyone else love <a href="http://www.cadbury.com.au/Products/Chocolate-Bars/Cherry-Ripe-Bar.aspx"><strong>Cherry Ripes</strong></a><strong> chocolate bars</strong>? I have to say that <strong>chocolate bars in general do not really interest me</strong>...I can't remember the last time I ate one. I am a dark chocolate girl all the way so will always choose some fruit and nut dark chocolate, some homemade creation or 80% cacao bar instead of the sweeter commerical chocolate bar. However, Cherry Ripes with their dark chocolate coating a possibly an exception...and I do believe this is genetic as I'm pretty sure they are a favourite of my mums. <br />
<br />
That said, again <strong>I can't actually remember the last time I ate a Cherry Ripe bar</strong>. So I decided that I would create my own version and take them down to Melbourne with me to give to my mum for Christmas. I tried a bite of these the other day and I have to say that I am quite pleased with the flavour and texture and overall <strong>'Cherry Ripeness'</strong> of them! The only difference is the lesser amount of dark chocolate; I chose not to coat the bars entirely as I have to take these on the plane and thought the more chocolate the higher chance of ending up with a melty mess. Even for a dark chocolate nut like me though, it is rich enough and the addition of <strong>brandy essence brings that sophisticated touch</strong> to them...perhaps leave this out if you are serving to the kiddies though.<br />
<a name='more'></a><br />
<strong>It took me ages to find a recipe as a starting point</strong>, apparently no one else wants to make their own Cherry Ripes...go figure! But I found a cherry coconut bon bon recipe on <a href="http://www.myfoodobsession.com/">My Food Obsession</a> which I halved and changed a few things. I almost didn't use <strong>glace cherries</strong> because I hate these but once they are chopped up finally it was ok. Luckily! <br />
<br />
<br />
<br />
<center><a href="http://www.flickr.com/photos/zoetattersall/5282251843/" title="choc_cherry_coconut_slice_02 by zoe tattersall, on Flickr"><img alt="choc_cherry_coconut_slice_02" height="333" src="http://farm6.static.flickr.com/5005/5282251843_3914a21c97.jpg" width="500" /></a></center><br />
<br />
<strong>Cherry Coconut & Dark Chocolate Slice</strong><br />
<em>adpated from <a href="http://www.myfoodobsession.com/?p=1104">My Food Obsession</a></em><br />
<em>printable recipe</em><br />
<br />
<strong>Ingredients</strong><br />
170ml sweetened condensed milk<br />
1 tsp brandy flavoured essence<br />
1/2 tsp vanilla bean paste (or 1 tsp vanilla extract)<br />
pinch sea salt<br />
70g icing sugar<br />
170g dessicated coconut<br />
200g red glace cherries, finely chopped<br />
260g dark chocolate, melted (or more if you wish to entirely coat individual bars)<br />
<br />
<strong>Method</strong><br />
Line a 9 x 13 inch pan with baking paper. <br />
In a large bowl, combine the condensed milk, brandy essence, vanilla bean paste and salt. Sift the icing sugar and stir until smooth. Next, stir in the coconut and finely chopped glace cherries. Spoon the mixture into the tray and press down until smooth. Allow to set in the fridge until firm, and then remove from pan and use a sharp knife to cut into bars or squares. Drizzle with melted dark chocolate and allow to set in the fridge before serving.<br />
You can also all the mixture to firm up a bit in the fridge and then roll into balls and dip in melted chocolate if you prefer to make truffles. Or cut into bars and coat entirely in chocolate if you like the more classic Cherry Ripe.</div>ZOMThttp://www.blogger.com/profile/16546727664255342161noreply@blogger.com4tag:blogger.com,1999:blog-448575848323568980.post-47125154722026150142010-12-24T19:11:00.000+11:002010-12-24T19:11:42.359+11:00NEIGHBOURS' CHOC CHIP GINGERBREAD BARS & COCONUT PEANUT CHOC CHIP BITES<center><a href="http://www.flickr.com/photos/zoetattersall/5282852076/" title="chocchip_gingerbread_bars_02 by zoe tattersall, on Flickr"><img alt="chocchip_gingerbread_bars_02" height="500" src="http://farm6.static.flickr.com/5001/5282852076_e6f15119f1.jpg" width="333" /></a></center><br />
<br />
Since we have just moved into a <strong>new apartment block</strong>, and we have met so many nice people in our building I wanted to <strong>bake some little treats</strong> to give our <strong>lovely new neighbours</strong> for Christmas. It's so pleasant being able to stop and chat to our neighbours, unlike in my old apartment where you could hardly get a hello out of someone unless they were drunk or high and then the hello was unwanted! <br />
<br />
I had a <strong>variety of chocolate chips</strong> left over that I wanted to use up and can't seem to get through a Christmas without making some form of ginger flavoured treat and apparently this year is no different! I didn't think you could really improve much on <strong>traditional gingerbread</strong> but hey, how can you wrong with chocolate chips? As I was pressed for time baking these last minute, I didn't roll them into individual cookies as it was going to mean numerous batches and just pressed it all into the one tray for make <strong>trusty old bars</strong>. I like how they turned out though, nice and soft but am <strong>curious as to how they bake up as cookies</strong> - so if you try this please let me know!<br />
<a name='more'></a><br />
Ok I admit <strong>I totally made up the other recipe to use up leftover baking ingredients</strong>...but I have to say it's rather tasty and I quite like the combination of <strong>coconut, peanuts and chocolate chips</strong>. It's certainly not good for you but hey, it's that time of the year and besides I'm sure my new neighbours will be ok with <strong>just a few each!</strong> I think you could mix up the combination of nuts and chocolate chips as well, maybe some dried fruit would be nice too...condensed milk is so versatile - it's just a pity that dairy doesn't suit my stomach that well ha ha!<strong> I wonder if I could make coconut condensed milk...?</strong><br />
<br />
Super easy recipe and something that I will be experimenting with other flavours in the future I think...<br />
<br />
<br />
<center><a href="http://www.flickr.com/photos/zoetattersall/5282851926/" title="chocchip_gingerbread_bars_01 by zoe tattersall, on Flickr"><img alt="chocchip_gingerbread_bars_01" height="303" src="http://farm6.static.flickr.com/5081/5282851926_f9eee919da.jpg" width="500" /></a></center><br />
<br />
<strong>Triple Choc Chip Gingerbread Bars</strong><br />
<em>adapted from </em><a href="http://taste.com.au/recipes/23938/gingerbread+snowflakes+and+stars"><em>taste.com.au</em></a><br />
<em>printable recipe</em><br />
<br />
<strong>Ingredients</strong><br />
125g butter, softened<br />
20g brown sugar<br />
80g panela sugar<br />
100ml treacle<br />
25ml honey<br />
1 egg yolk<br />
375g plain flour<br />
1 tsp bicarb soda<br />
2 tsp ground ginger<br />
1 tsp cinnamon<br />
1/2 tsp allspice<br />
50g dark chocolate chips<br />
100g white chocolate chips<br />
150g milk chocolate chips<br />
<br />
<strong>Method</strong><br />
Preheat the oven to 180 degrees celsius. Butter and line a baking pan with baking paper.<br />
Using an electric mixer, beat the butter, sugars, treacle and honey until pale and creamy. Add the egg yolk and beat until just combined. Sift flour, bicarb soda, ginger, cinnamon and allspice and then use a wooden spoon to combine. The dough will be crumbly, but just keep stirring until it is a well combined and then add in the chocolate chips. Spoon and press into the pan firmly.<br />
Bake for 10-15 minutes, (be careful and make sure you watch the colour of the dough as I accidentally cooked mine for a few minutes too long so the edges were a little too crunchy, but I just sliced these off.) Remove and allow to cool totally before cutting into bars or squares.<br />
<br />
<br />
<center><a href="http://www.flickr.com/photos/zoetattersall/5282852272/" title="chocchip_gingerbread_bars_03 by zoe tattersall, on Flickr"><img alt="chocchip_gingerbread_bars_03" height="500" src="http://farm6.static.flickr.com/5089/5282852272_c3bf80af2f.jpg" width="333" /></a></center><br />
<br />
<br />
<center><a href="http://www.flickr.com/photos/zoetattersall/5282253189/" title="coconut_peanut_chocchip_bites_01 by zoe tattersall, on Flickr"><img alt="coconut_peanut_chocchip_bites_01" height="500" src="http://farm6.static.flickr.com/5166/5282253189_62caf2c1d4.jpg" width="333" /></a></center><br />
<br />
<strong>Coconut Peanut & Choc Chip Bites</strong><br />
<em>printable recipe</em><br />
<br />
<strong>Ingredients</strong><br />
<em>base</em><br />
150g shortbread biscuits, crushed<br />
1 egg, lightly beaten<br />
1/2 cup rolled oats<br />
1/4 cup cocoa powder<br />
2 tbsp coconut oil<br />
<em>topping</em><br />
1 1/2 cups dessicated coconut<br />
90g milk chocolate chips<br />
150g crushed peanuts<br />
250g sweetened condensed milk<br />
<br />
<strong>Method</strong><br />
Preheat oven to 160 degrees celsius. Butter and line a baking dish, I used a bread loaf dish.<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Combine the crushed shortbread biscuits, cocoa powder and rolled oats in a bowl. Add the egg and coconut oil and stir until well combined. Press firmly into the base of prepare baking dish until smooth. Bake for 8 minutes and then remove from oven.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">In the meantime, combine the coconut, crushed peanuts, chocolate chips and condensed milk and mix well. Spoon over top of base and spread out smoothly. Bake for a further 12-15 minutes or until the top is golden brown. Cover with foil if it browns to quickly, but don't worry if the inside is a little gooey - it will set up ok in the fridge.) Allow to cool in dish and them remove and chill in the fridge before slicing into bite sized pieces with a sharp knife.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"></div><br />
<br />
<br />
<center><a href="http://www.flickr.com/photos/zoetattersall/5282854188/" title="coconut_peanut_chocchip_bites_02 by zoe tattersall, on Flickr"><img alt="coconut_peanut_chocchip_bites_02" height="333" src="http://farm6.static.flickr.com/5166/5282854188_4f549b7b53.jpg" width="500" /></a></center>ZOMThttp://www.blogger.com/profile/16546727664255342161noreply@blogger.com3tag:blogger.com,1999:blog-448575848323568980.post-46049176935156031622010-12-23T20:58:00.000+11:002010-12-23T20:58:52.334+11:00CINNAMON SUGAR CRUSTED MACADAMIAS<center><a href="http://www.flickr.com/photos/zoetattersall/5282853866/" title="cinna_sugar_nuts_03 by zoe tattersall, on Flickr"><img alt="cinna_sugar_nuts_03" height="500" src="http://farm6.static.flickr.com/5047/5282853866_938340c2b2.jpg" width="333" /></a></center><br />
<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">These nuts are another Christmas recipe that I made for friends and family this year...<strong>very easy and great to whip up a few weeks before Christmas </strong>(as these store quite well,) or as a <strong>last minute present</strong> or snack for unexpected guests. I <strong>adore cinnamon and macadamias</strong>, and they are not too sickly sweet so a very nice festive treat. You could use any <strong>combination of nuts and spices</strong> too...something I plan on experimenting with in the future.<br />
<br />
These sweet treat nuts have that<strong> moreish deliciousness</strong> that all nuts do...but multiplied by ten. I blame the <strong>cinnamon sugar crust</strong> for this. The roasted nut and cinnamon flavour is a perfect combination and a few of these with a cup of hot coffee, tea or hot chocolate is very satisfying. The <strong>only problem is trying to not eat all of them</strong> before you can wrap them up and give them away!<br />
<a name='more'></a><br />
<br />
<br />
<center><a href="http://www.flickr.com/photos/zoetattersall/5282853584/" title="cinna_sugar_nuts_02 by zoe tattersall, on Flickr"><img alt="cinna_sugar_nuts_02" height="500" src="http://farm6.static.flickr.com/5248/5282853584_dfc79e06c3.jpg" width="333" /></a></center><br />
<br />
<strong>Cinnamon Sugar Crusted Macadamias</strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em>adapted from </em><a href="http://www.taste.com.au/recipes/565/cinnamon+sugar+crusted+macadamias"><em>taste.com</em></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em>printable recipe</em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>Ingredients</strong></div><div class="module-header"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2 eggwhites<br />
pinch sea salt </div></div><div class="module-content"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1/3 cup caster sugar </div></div><div class="module-content"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 cup panela sugar </div></div><div class="module-content"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 tbsp ground cinnamon </div></div><div class="module-content"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">4 cups (580g) macadamia nuts </div></div><div class="module-content" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="module-content" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>Method</strong></div><div class="module-content"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Preheat oven to 160°C. Line a large roasting pan with baking paper. </div></div><div class="module-content" sizcache="10" sizset="0"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Using an electric mixer, beat eggwhites and salt in a bowl until mixture is frothy with large air bubbles. Add caster sugar, 1 tablespoon at a time, beating constantly until well combined. Stir panela sugar and cinnamon into eggwhites. Add macadamia nuts and mix well to coat. Spread mixture over base of prepared pan. Bake for 30 minutes, stirring with a metal spoon to break up mixture every 10 minutes, or until cinnamon sugar crust feels dry. (Mine took about 45 minutes to really dry out.)</div></div><div class="module-content" sizcache="10" sizset="0"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Cool completely in pan. Break up and place in an airtight container. Will keep for 3 weeks in an airtight container...but I after tasting one of these, I think they will be eaten a lot quicker!<br />
<br />
<br />
<br />
<br />
<center><a href="http://www.flickr.com/photos/zoetattersall/5282853412/" title="cinna_sugar_nuts_01 by zoe tattersall, on Flickr"><img alt="cinna_sugar_nuts_01" height="333" src="http://farm6.static.flickr.com/5281/5282853412_4db9826d55.jpg" width="500" /></a></center><br />
<br />
</div></div><br />
<strong>Here are some more nutty recipes that would be great as gifts...or for squirrel like hoarding.</strong><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="text-align: center;"></div><center style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"> <table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://farm4.static.flickr.com/3491/3456818640_da6b8418c2.jpg?v=0" imageanchor="1" style="clear: left; cssfloat: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="133" n4="true" src="http://farm4.static.flickr.com/3491/3456818640_da6b8418c2.jpg?v=0" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"><a href="http://whitneyinchicago.wordpress.com/2009/05/01/spiced-nuts/"><span style="font-size: small;">Spiced nuts</span></a></td></tr>
</tbody></table> <table cellpadding="0" cellspacing="0" class="tr-caption-container" style="clear: left; cssfloat: left; margin-bottom: 1em; margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://stylishcuisine.com/wp-content/uploads/cashews.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="132" n4="true" src="http://stylishcuisine.com/wp-content/uploads/cashews.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://stylishcuisine.com/?p=1764"><span style="font-size: small;">Caramelised nuts</span></a></div></td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="clear: left; cssfloat: left; margin-bottom: 1em; margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"><a href="http://3.bp.blogspot.com/_jcQlWlHrU6U/TPy7Pv3z8pI/AAAAAAAABCI/8VHhyIYW41o/s1600/RosemaryNuts.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="132" n4="true" src="http://3.bp.blogspot.com/_jcQlWlHrU6U/TPy7Pv3z8pI/AAAAAAAABCI/8VHhyIYW41o/s200/RosemaryNuts.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://www.anjasfood4thought.com/2010/12/rosemary-mixed-nuts.html"><span style="font-size: small;">Rosemary nuts</span></a></div></td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="clear: left; cssfloat: left; cssfloat: left; margin-bottom: 1em; margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://www.ingredientsinc.net/wp-content/uploads/2010/10/IMG_76611.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="132" n4="true" src="http://www.ingredientsinc.net/wp-content/uploads/2010/10/IMG_76611.jpg" width="200" /></a></div></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.ingredientsinc.net/2010/11/chili-spiced-peanuts/"><span style="font-size: small;">Chipotle spice peanuts</span></a></td></tr>
</tbody></table></center>ZOMThttp://www.blogger.com/profile/16546727664255342161noreply@blogger.com2tag:blogger.com,1999:blog-448575848323568980.post-58997698301050741102010-12-21T10:15:00.006+11:002010-12-22T10:14:44.922+11:00COOKIE-IN-A-JAR GIFTS<center><a href="http://www.flickr.com/photos/zoetattersall/5273895786/" title="recipe_in_a_jar_04 by zoe tattersall, on Flickr"><img alt="recipe_in_a_jar_04" src="http://farm6.static.flickr.com/5286/5273895786_f9f852a0c2.jpg" /></a></center><center> </center>For Christmas this year we moved into a <strong>beautiful new apartment</strong> 5 minutes from the beach. Apart from the amazing holiday lifestyle and finally feeling settled with my man in a home (rather than the old bonsai sized Kings Cross apartment); it also meant that I got a <strong>brand new kitchen</strong> for me to play in! So how could I possibly resist <strong>baking everyone's Christmas presents</strong> this year?! <br />
<br />
Whilst the kitchen is not huge by any means, it has ample storage, a gas cooktop and good oven, space for a large fridge (heaven) and a microwave - something I forgot about the convenience of. It is also just generally much more pleasant to be in and I am <strong>feeling inspired to bake and cook again</strong>...well once my body sculpting meal plan becomes a bit more flexible anyway! Nothing like eating <strong>exactly the same six meals every day</strong> made from only chicken, red meat, fish, rice vermicelli, green beans, eggs and mountains of salad, to put a stop to any creative kitchen thoughts! Still it's been fantastic for <strong>getting results and my overall health</strong> as well. BUT...I can still bake for everyone else luckily, because the holiday season seems to bring out my baking urges! <br />
<a name='more'></a><br />
So for two of my <strong>very best friends in Melbourne</strong>, (you know who you are) I made them delicious cookies and blondies in a jar. (Since I have to bring these down on the plane, I found plastic containers instead of heavier glass.) These are a simple yet fun gift I think as you can <strong>customise the recipes to suit individuals</strong>....just change the additions for whatever nuts, dried fruit or chocolate that you wish! <br />
<br />
I made some <strong>cute labels</strong> and printed them off on a card paper (see recipe below for the label text that you can use,) and found lots of <strong>pretty ribbons and paper</strong> at the 2 dollar shop - these places are a gold mine for art and craft supplies! Since my jars were a little big and I have to pack these in my luggage, I scrunched up some baking paper to fill the excess space at the top to make sure the ingredients didn't move around.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_y0oJLRy5D6Y/TQ9J3rps0yI/AAAAAAAABuU/paixanY8KHM/s1600/Blondie_animated.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_y0oJLRy5D6Y/TQ9J3rps0yI/AAAAAAAABuU/paixanY8KHM/s1600/Blondie_animated.gif" /></a><a href="http://3.bp.blogspot.com/_y0oJLRy5D6Y/TQ6y9abmkbI/AAAAAAAABuQ/WgGySxbEFfk/s1600/Smartie_animated.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" n4="true" src="http://3.bp.blogspot.com/_y0oJLRy5D6Y/TQ6y9abmkbI/AAAAAAAABuQ/WgGySxbEFfk/s1600/Smartie_animated.gif" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><b>Chocolate Caramel Peanut Blondies</b></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><i>adapted from <a href="http://smittenkitchen.com/2006/11/blondies-for-a-blondie/">Smitten Kitchen</a></i><b></b></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://sites.google.com/site/zomtbakesrecipe/cookies-in-a-jar"><em>printable recipe</em></a><br />
<br />
<b>Ingredients (to go in the jar)</b></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1/2 cup brown sugar<br />
1/2 cup panela sugar<br />
pinch of salt<br />
1 cup plain flour<br />
1/2 tsp baking powder<br />
<em>additions</em><br />
1/2 cup Milk Duds<br />
1/2 cup dark chocolate chips<br />
1/2 cup crushed peanuts (or finely chopped)<br />
<br />
<b>Ingredients (to make blondies)</b><br />
8 tbsp butter, melted<br />
1 tsp vanilla extract<br />
1 egg</div><br />
<br />
<center><a href="http://www.flickr.com/photos/zoetattersall/5273286951/" title="recipe_in_a_jar_02 by zoe tattersall, on Flickr"><img alt="recipe_in_a_jar_02" height="333" src="http://farm6.static.flickr.com/5249/5273286951_b50c8667f6.jpg" width="500" /></a></center><br />
<br />
<b>Method</b><br />
Layer the ingredients starting with the flour & baking powder, sugars, Milk Duds, peanuts and then finally the dark chocolate chips. Try to level out the ingredients so you get nice clear lines. Seal the jar or container and make a label with the following information:<br />
<br />
<blockquote><i><b>Prep</b> 10 minutes <b>Cooking</b> 25 minutes <b>Makes</b> 15 bars</i><br />
<br />
<b><i>Extra ingredients for making blondies</i></b><br />
<i>8 tbsp melted butter</i><br />
<i>1 egg</i><br />
<i>1 teaspoon vanilla</i><br />
<i><br />
</i><br />
<i>To make blondies, preheat oven to 180°C. Line deep baking tray (8 x 8 x 2”) with baking paper or spray with oil. In a large bowl, whisk melted butter, eggs and vanilla. Stir in jar contents until well combined. Pour mixture into prepared baking tray. Bake for 25 to 30 minutes, until set and edges begin to pull away from the tray. Allow to cool in tray. Cut into squares. Serve.</i> </blockquote><br />
<center><a href="http://www.flickr.com/photos/zoetattersall/5273287257/" title="recipe_in_a_jar_03 by zoe tattersall, on Flickr"><img alt="recipe_in_a_jar_03" height="500" src="http://farm6.static.flickr.com/5008/5273287257_dcbfa0424e.jpg" width="319" /></a></center><br />
<br />
<b>Smartie Chocolate Chip Cookies</b><br />
<i>adapted from <a href="http://www.taste.com.au/recipes/22549/abbys+cookies+in+a+jar">taste.com.au</a></i><b></b><br />
<a href="https://sites.google.com/site/zomtbakesrecipe/cookies-in-a-jar"><em>printable recipe</em></a><br />
<br />
<b>Ingredients (to go in the jar)</b><br />
3/4 cup plain flour <br />
1/4 tsp baking powder <br />
1/4 tsp bicarbonate of soda <br />
1/4 tsp salt <br />
1/3 cup firmly packed brown sugar <br />
1/3 cup caster sugar <br />
3/4 cup rolled oats <br />
<em>additions</em><br />
100g dark chocolate chip<br />
180g Smarties<br />
<b><br />
</b><br />
<b>Ingredients (to make the cookies)</b><br />
125g butter, melted<br />
<span style="font-weight: normal;">1 egg, lightly beaten</span><br />
<span style="font-weight: normal;">1 tsp vanilla extract</span><br />
<br />
<b>Method</b><br />
Layer the ingredients starting with the flour & baking powder, sugars, rolled oats, chocolate chips and then finally the Smarties. Seal the jar or container and make a label with the following information:<br />
<br />
<blockquote><i><b>Prep</b> 10 minutes <b>Cooking</b> 15 minutes <b>Makes</b> 24 cookies</i><br />
<i><br />
<b>Extra ingredients for making cookies</b></i><br />
<i>125g butter, melted and cooled</i><br />
<i>1 egg, lightly beaten</i><br />
<i>1 teaspoon vanilla</i><br />
<i><br />
</i><br />
<i>To make cookies, preheat oven to 190°C. Line 2 baking trays with baking paper. Empty jar into a large bowl. Add butter, egg and vanilla. Stir until well combined. Shape tablespoons of mixture into balls and place on baking trays approximately 5cm apart. Bake for 10 to 15 minutes, swapping trays halfway during cooking, or until edges are lightly browned. Turn biscuits onto a wire rack to cool. Serve.</i></blockquote><br />
<center><a href="http://www.flickr.com/photos/zoetattersall/5273895062/" title="recipe_in_a_jar_01 by zoe tattersall, on Flickr"><img alt="recipe_in_a_jar_01" height="333" src="http://farm6.static.flickr.com/5002/5273895062_819a43023e.jpg" width="500" /></a> </center>ZOMThttp://www.blogger.com/profile/16546727664255342161noreply@blogger.com5tag:blogger.com,1999:blog-448575848323568980.post-62823567022381268342010-10-03T19:02:00.002+11:002010-10-03T19:02:39.766+11:00CHOCOLATE CHUNK & PEANUT OAT COOKIES<div style="text-align: center;"><a href="http://www.flickr.com/photos/zoetattersall/5046770172/" title="Choc Chunk Peanut Oat Cookie (1) by zoe tattersall, on Flickr"><img alt="Choc Chunk Peanut Oat Cookie (1)" height="300" src="http://farm5.static.flickr.com/4084/5046770172_b3a7de52e7.jpg" width="450" /></a></div><br />
Today was the first day I have stopped for long enough in the last two months to bake something delicious. I am in the final 5 weeks of a 12 week challenge at my gym, so I also have been eating very clean and trying not to have jars of delicious tempting cookies around! However, these are not too bad in moderation, and I have a whole week of holidays and people to share them with too.<br />
<br />
We are heading up to the Hunter Valley for a 4 day refresh and relax. I am looking forward to doing nothing and spending some time cooking in a big kitchen and just exercising and eating and sleeping and doing nothing...and also sitting on the porch sipping tea, reading a book and perhaps munching on one of these delicious but healthy little cookies.<br />
<br />
<a name='more'></a><div style="text-align: center;"><a href="http://www.flickr.com/photos/zoetattersall/5046148815/" title="Choc Chunk Peanut Oat Cookie (3) by zoe tattersall, on Flickr"></a><a href="http://www.flickr.com/photos/zoetattersall/5046148045/" title="Choc Chunk Peanut Oat Cookie (2) by zoe tattersall, on Flickr"><img alt="Choc Chunk Peanut Oat Cookie (2)" height="300" src="http://farm5.static.flickr.com/4104/5046148045_8d5b4025bb.jpg" width="450" /></a></div><br />
<b>'Healthified' Chocolate Chunk & Peanut Oat Cookies</b><br />
<i>serves 18 / approx. 116 calories per serve</i><br />
<i>approx. macronutrient breakdown: fat 5.7g / carbs 13g / protein 3.2g</i><br />
<a href="https://sites.google.com/site/zomtbakesrecipe/chocolate-chunk-peanut-oat-cookies">printable recipe</a> <b> </b><br />
<br />
<b>Ingredients</b><br />
1 cup rolled oats<br />
3/4 cup wheatgerm<br />
1/2 cup besan (chickpea) flour<br />
1/2 tsp baking powder<br />
1 tsp vanilla extract<br />
1 egg, lightly beaten<br />
1/2 cup brown sugar<br />
2 tbsp golden syrup<br />
1/2 cup apple sauce<br />
1 tbsp coconut oil<br />
100g dark 70% chocolate (Lindt), chopped<br />
1/3 cup raw peanuts<br />
<br />
<br />
<div style="text-align: center;"><a href="http://www.flickr.com/photos/zoetattersall/5046148815/" title="Choc Chunk Peanut Oat Cookie (3) by zoe tattersall, on Flickr"><img alt="Choc Chunk Peanut Oat Cookie (3)" height="300" src="http://farm5.static.flickr.com/4153/5046148815_966ed2eb9e.jpg" width="450" /></a></div><br />
<b>Method</b><br />
Preheat a fan forced oven to 180°C and line a baking tray with baking paper.<br />
Whisk the egg, apple sauce, vanilla extract, brown sugar and golden syrup together until creamy. Whisk the besan flour in until smooth. Fold through the wheatgerm and oats, and then mix in the peanuts and chopped chocolate.<br />
Drop spoonfuls onto a lined baking tray, and bake for 12-15 minutes (watch for the edges to lightly brown.)<br />
Allow to cool slightly before serving. Delicious warm with gooey chocolate!<br />
<br />
<div style="text-align: center;"><a href="http://www.flickr.com/photos/zoetattersall/5046149085/" title="Choc Chunk Peanut Oat Cookie (4) by zoe tattersall, on Flickr"><img alt="Choc Chunk Peanut Oat Cookie (4)" height="300" src="http://farm5.static.flickr.com/4153/5046149085_15d5a77278.jpg" width="450" /></a></div>ZOMThttp://www.blogger.com/profile/16546727664255342161noreply@blogger.com2tag:blogger.com,1999:blog-448575848323568980.post-35048519421688864502010-07-07T18:43:00.003+10:002010-07-07T18:51:24.029+10:00BAKED LEMON CHEESECAKE WITH GRAPEFRUIT CURD<center><a href="http://www.flickr.com/photos/zoetattersall/4770288683/" title="Lemon Cheesecake (1) by zoe tattersall, on Flickr"><img alt="Lemon Cheesecake (1)" height="675" src="http://farm5.static.flickr.com/4135/4770288683_aed489066f_b.jpg" width="450" /></a></center><br />
<br />
I am not normally a big fan of cheesecakes...I can never seem to steer myself away from chocolate desserts! However, this light ricotta based recipe is one that I really enjoyed...and I can't go pass citrus curd and fresh fruit.<br />
<a name='more'></a><br />
<center><a href="http://www.flickr.com/photos/zoetattersall/4770288807/" title="Lemon Cheesecake (3) by zoe tattersall, on Flickr"><img alt="Lemon Cheesecake (3)" height="300" src="http://farm5.static.flickr.com/4122/4770288807_0355b455ea_o.jpg" width="450" /></a></center><br />
<br />
<b>Baked Lemon Cheesecake</b><br />
<i>serves 12 / approx. 320 calories per serve</i><br />
<i>approx. macronutrient breakdown: fat 20.5g / carbs 25g / protein 9.5g</i><br />
<a href="http://sites.google.com/site/zomtbakesrecipe/baked-lemon-cheesecake">printable recipe</a> <i></i><b> </b><br />
<br />
<b>Ingredients</b><br />
<i>base</i> <br />
250g Scotch Finger biscuits (Arnotts)<br />
60g unsalted butter, melted<br />
1 egg yolk<br />
<i>cheesecake</i><br />
500g fresh ricotta<br />
240g cream cheese<br />
1/2 cup caster sugar<br />
3 eggs<br />
2 tbsp lemon rind, finely grated<br />
1/4 cup fresh lemon juice<br />
<br />
<b>Method</b><br />
Preheat a fan forced oven to 160° Celsius.<br />
Process the biscuits in a food processor until finely ground. Add melted butter and egg yolk, pulse until well combined. Press the crumbs evenly over the base and up the sides of a 20cm springform baking tin using a flexible spatula or the back of a wooden spoon (or whatever you find works.) Chill in the refrigerator for a minimum of 20 minutes.<br />
Whilst the base is chilling, prepare the cheesecake filling. In the clean processor, add the ricotta cheese, cream cheese and sugar and process until smooth and creamy. Add the eggs one at a time, processing in between each one. Add the lemon rind and juice and process until combined.<br />
Place the springform baking tin on a baking sheet. Pour the cheesecake mixture into the pan. Bake in the oven for 55 minutes or until firm to a light touch. Turn the oven off and cool in the oven with the door ajar for 1 hour. Chill, uncovered in the refrigerator overnight.<br />
Serve with slice fresh fruit and drizzled with pink grapefruit curd.<br />
<br />
<br />
<br />
<br />
<center><a href="http://www.flickr.com/photos/zoetattersall/4770928304/" title="Lemon Cheesecake (2) by zoe tattersall, on Flickr"><img alt="Lemon Cheesecake (2)" height="300" src="http://farm5.static.flickr.com/4101/4770928304_17c06ca4d1_o.jpg" width="450" /></a></center><br />
<br />
<b>Pink Grapefruit Curd</b><br />
<i>serves 10 / approx. 90 calories per serve</i><br />
<i>approx. macronutrient breakdown: fat 3.6g / carbs 12.4g / protein 2.2g</i><br />
<a href="http://sites.google.com/site/zomtbakesrecipe/baked-lemon-cheesecake">printable recipe</a><br />
<br />
<b>Ingredients</b><br />
8 egg yolks<br />
1/2 cup caster sugar<br />
1/2 cup lemon juice<br />
1/2 cup pink grapefruit juice<br />
<b><br />
Method</b><br />
Whisk all ingredients together until smooth. Over a very low heat, gently cook until mixture thickens and coats the back of a wooden spoon. Be careful to keep stirring gently. Pour into glass jar and allow to cool to room temperature. Store in the fridge.<br />
<br />
<br />
<br />
<br />
<br />
<center><a href="http://www.flickr.com/photos/zoetattersall/4770928492/" title="Lemon Cheesecake (4) by zoe tattersall, on Flickr"><img alt="Lemon Cheesecake (4)" height="620" src="http://farm5.static.flickr.com/4075/4770928492_1433e8749f_b.jpg" width="450" /></a></center>ZOMThttp://www.blogger.com/profile/16546727664255342161noreply@blogger.com1tag:blogger.com,1999:blog-448575848323568980.post-20451976407089685122010-06-20T16:58:00.002+10:002010-06-20T17:14:53.576+10:00NATURAL SWEETENER: APRICOT SYRUP FOR A BREAKFAST PARFAIT<center><a href="http://www.flickr.com/photos/zoetattersall/4716631024/" title="Apricot Syrup (2) by zoe tattersall, on Flickr"><img alt="Apricot Syrup (2)" height="675" src="http://farm5.static.flickr.com/4055/4716631024_4a39dcc4cf_b.jpg" width="450" /></a></center><br />
<br />
After the response to the <a href="http://zomtbakes.blogspot.com/2010/06/raw-natural-sweetener-date-syrup.html">natural sweetener date syrup</a> post that I did a few weeks ago, I decided to try using another dried fruit instead of dates. I use some Turkish dried apricots and have been very happy with this sweet, delicious syrup. Whilst the flavour is not as neutral as the date syrup, it is perfect for adding a twist to your breakfast or porridge or perhaps even baked goods (although I haven't tried this yet.)<br />
<br />
I love apricots, and this a great way to add that beautiful flavour to lots of meals. My favourite has been in a healthy and nutritious brekkie parfait which is simply fresh fruit, muesli, natural yoghurt and apricot syrup layered in a glass.<br />
<br />
<a name='more'></a><br />
<br />
<br />
<center><a href="http://www.flickr.com/photos/zoetattersall/4715987755/" title="Apricot Syrup (1) by zoe tattersall, on Flickr"><img alt="Apricot Syrup (1)" height="300" src="http://farm5.static.flickr.com/4056/4715987755_82904d77a5_o.jpg" width="450" /></a></center><br />
<br />
<br />
<b>Apricot Syrup</b><br />
<i>serves 4 / approx. 39 calories per serve</i><br />
<i>approx. macronutrient breakdown: 0g fat / 10g carbs / 0.5g protein</i><br />
<a href="http://sites.google.com/site/zomtbakesrecipe/apricot-syrup">printable recipe</a><br />
<br />
<b>Ingredients</b><br />
1/2 cup dried turkish apricots<br />
2 cups water<b> </b><br />
<br />
<b>Method</b><br />
Add all ingredients to a blender and blend until smooth. Scrape down the sides as necessary. Store in an airtight container in the fridge for up to two weeks.<br />
<br />
<br />
<br />
<center><a href="http://www.flickr.com/photos/zoetattersall/4715987463/" title="Apricot Syrup Brekkie Parfait (5) by zoe tattersall, on Flickr"><img alt="Apricot Syrup Brekkie Parfait (5)" height="675" src="http://farm5.static.flickr.com/4025/4715987463_c7ff9b60c1_b.jpg" width="450" /></a></center><br />
<br />
<br />
<br />
<br />
<center><a href="http://www.flickr.com/photos/zoetattersall/4715987085/" title="Apricot Syrup Brekkie Parfait (2) by zoe tattersall, on Flickr"><img alt="Apricot Syrup Brekkie Parfait (2)" height="675" src="http://farm5.static.flickr.com/4021/4715987085_1db15a3d2a_b.jpg" width="450" /></a></center>ZOMThttp://www.blogger.com/profile/16546727664255342161noreply@blogger.com4tag:blogger.com,1999:blog-448575848323568980.post-62276247080502512682010-06-14T00:17:00.031+10:002012-06-03T13:53:44.348+10:00SLOW COOKED MOROCCAN LENTIL SOUP<br />
<center><a href="http://www.flickr.com/photos/zoetattersall/4699972794/" title="Moroccan Lentil Soup (5) by zoe tattersall, on Flickr"><img alt="Moroccan Lentil Soup (5)" height="675" src="http://farm5.static.flickr.com/4036/4699972794_5d267fcb28_b.jpg" width="450" /></a></center><br />
<br />
I love lentils. They are such a good vegetable source of protein and are so easy to sneak into dishes. Especially soups, I quite often add lentils in to increase the protein in my soups...but this is the first time I made a soup where the lentils are the shining star. Boy do they shine! <br />
<br />
This is my new favourite soup now, as well as John's now too. The flavours are subtle but complex and rich. It is super healthy, can easily have chicken or lamb added to it if you wish to make it a bit heartier, is easy to prep and even easier to cook in the slow cooker or over a low heat on the stove top. It is certainly going to be making many more appearances in my kitchen that's for sure.<br />
<br />
<div style="text-align: center;">
<blockquote class="tr_bq">
<b><span style="font-size: small;">If you would like more whole food, nutritious recipes including another delicious veggie soup - then please grab yourself a copy of my <a href="http://blogspot.us2.list-manage1.com/subscribe?u=41a4935d076d1e02c0981291e&id=c9385d766c" target="_blank">free ebook 'A Nourishing Taste' </a></span></b></blockquote>
</div>
<a name='more'></a><br />
<br />
<br />
<center><a href="http://www.flickr.com/photos/zoetattersall/4699972788/" title="Moroccan Lentil Soup (4) by zoe tattersall, on Flickr"><img alt="Moroccan Lentil Soup (4)" height="675" src="http://farm5.static.flickr.com/4013/4699972788_8b74b8bb05_b.jpg" width="450" /></a></center><br />
<br />
<b>Slow Cooked Moroccan Lentil Soup</b><br />
<i>yields approx. 12 cups / serves 6-8 / approx. 180 calories per 2 cup serve</i><br />
<i>approx. macronutrient breakdown: fat 3.3g / carbs 31g / protein 9.5g</i><br />
<a href="https://sites.google.com/site/zomtbakesrecipe/moroccan-lentil-soup">printable recipe </a><i><br />
</i><br />
<br />
<b>Ingredients</b><br />
2 tbsp olive oil<br />
1 white onion, finely diced<br />
2 cloves garlic, finely diced<br />
1 tbsp ginger paste <i>(or fresh ginger)</i><br />
2 tbsp tomato paste<br />
1 tbsp ground cumin<br />
2 tsp ground coriander<br />
1/2 tsp ground cinnamon<br />
1/2 tsp ground paprika<br />
1/2 tsp ground tumeric<br />
1 tsp chilli paste <i>(or chilli flakes)</i><br />
2 cups carrots, grated<br />
2 cups pumpkin, grated<br />
400g tinned tomatoes<br />
2 cups green lentils<br />
1/2 cup red lentils<br />
salt & pepper to taste<br />
1/2 cup fresh parsley, chopped <i>(to serve)</i><br />
<i>*6 chicken thigh fillets (optional - not included in calorie breakdown) </i><br />
<br />
<b>Method</b><br />
Heat the oil in a slow cooker or large soup pot. Add the onion, garlic, ginger, tomato paste and spices and gently fry until it is aromatic and the onion has soften without browning.<br />
Add all the vegetables, lentils and water and simmer on a low heat for a minimum of 1 hour. (I left mine cooking for about 6 hours.) Season with salt and pepper to taste.<br />
Serve with freshly chopped parsley and crusty bread spread with <a href="http://zomtbakes.blogspot.com/2010/03/happy-hummus.html">homemade happy hummus</a>!<br />
<i>*You can also add some chicken to to this soup if you want something more substantial. Just brown some chicken thigh fillets and then finish cooking them in the soup in the slow cooker, until they are tender and falling apart. Then shred and serve with the soup.</i><br />
<br />
<i></i><br />
<br />
<br />
<br />
<center><i><a href="http://www.flickr.com/photos/zoetattersall/4699972780/" title="Moroccan Lentil Soup (3) by zoe tattersall, on Flickr"><img alt="Moroccan Lentil Soup (3)" height="300" src="http://farm5.static.flickr.com/4055/4699972780_903b1e0503_o.jpg" width="450" /></a></i><center><i></i><i> </i><br />
<i><center><a href="http://www.flickr.com/photos/zoetattersall/4699972776/" title="Moroccan Lentil Soup (1) by zoe tattersall, on Flickr"><img alt="Moroccan Lentil Soup (1)" height="675" src="http://farm5.static.flickr.com/4048/4699972776_0a0a67e927_b.jpg" width="450" /></a></center></i></center></center>ZOMThttp://www.blogger.com/profile/16546727664255342161noreply@blogger.com18tag:blogger.com,1999:blog-448575848323568980.post-30338746230140765692010-06-06T21:15:00.004+10:002012-06-03T13:59:52.162+10:00VITAL PROTEIN MUESLI BARS & MUESLI CRUNCH<br />
<br />
<br />
<center><a href="http://www.flickr.com/photos/zoetattersall/4674556338/" title="Protein Muesli Bar (1) by zoe tattersall, on Flickr"><img alt="Protein Muesli Bar (1)" height="675" src="http://farm5.static.flickr.com/4020/4674556338_91c102b887_b.jpg" width="450" /></a></center> <br />
<br />
I use a fantastic all natural protein isolate powder called <a href="http://www.vitalgreens.com/index.php?option=com_content&view=article&id=61&Itemid=69">Vital Protein</a>. It's made from golden peas and has the most balance amino acid profile of any plant based protein and is highly bio-available. It is 88% protein and vegetarian, vegan, certified kosher, lactose and gluten free. It also has a high alkalinity level (Ph 7.5) which is quite unusual for any protein powder. My favourite things about this protein powder is that it has no artificial sweeteners or flavours or anything and still tastes delicious. <br />
<br />
I use it daily in my green smoothie and also after training. I have also recently started experimenting with some baking recipes as it is not altered at all by heat or cooking, again another plus. So for our recent road trip I wanted to take some muesli bars as they are easy, healthy snacks when made right. Adding in the protein powder just helps to boost the protein content so you are getting a more balanced nutritional profile as well as feeling fuller for longer, without too much of a carbohydrate spike.<br />
<br />
Now don't be put off by the long list of ingredients - I just like to cram in as many different nuts, seeds and dried fruit for fun. It is so simple to make that once you measure everything out it is super quick. You can always just keep the ratios of nuts, seeds and dried fruit the same and use less types too. <br />
<a name='more'></a><br />
<br />
<br />
<br />
<br />
<br />
<center><a href="http://www.flickr.com/photos/zoetattersall/4674556464/" title="Protein Muesli Bar (2) by zoe tattersall, on Flickr"><img alt="Protein Muesli Bar (2)" height="300" src="http://farm2.static.flickr.com/1290/4674556464_4191d3f8a2_o.jpg" width="450" /></a></center><br />
<br />
<b>Vital Protein Muesli Bars & Muesli Crunch</b><br />
<i>serves 18 / approx. 130 calories per serve</i><br />
<i>approx. macronutrient breakdown: fat 5.3g / carbs 17g / protein 6.2g</i><br />
<a href="https://sites.google.com/site/zomtbakesrecipe/phyto-protein-muesli-bars-muesli-crunch">printable recipe </a><i><br />
</i><br />
<br />
<b>Ingredients</b><br />
1 cup rolled oats<br />
2 cup puffed spelt<br />
1/4 cup whole almonds<br />
1/4 cup whole pecans<br />
2 tbsp coconut, dessicated<br />
1/4 cup pepitas<br />
2 tbsp chia seeds<br />
2 tbsp sesame seeds<br />
1/4 cup flaxseed meal<br />
6 dried apricots<br />
3 dried figs<br />
1/4 cup sultanas<br />
1/4 cup dried mango<br />
1/4 cup <a href="http://zomtbakes.blogspot.com/2010/06/raw-natural-sweetener-date-syrup.html">Date Syrup</a><br />
1/4 cup homemade peanut butter (or other nut butter)<br />
1 tbsp cinnamon<br />
2 tbsp honey<br />
1/2 tsp salt<br />
1 tsp vanilla extract<br />
60g <a href="http://www.vitalgreens.com/index.php?option=com_content&view=article&id=61&Itemid=69">Vital Protein</a> powder<br />
Water as necessary<br />
<br />
<blockquote class="tr_bq">
<div style="text-align: center;">
<span style="font-size: small;"><b>If you would like more whole food, nutritious recipes using Vital Protein - then please grab yourself a copy of my <a href="http://blogspot.us2.list-manage1.com/subscribe?u=41a4935d076d1e02c0981291e&id=c9385d766c" target="_blank">free ebook 'A Nourishing Taste' </a></b></span></div>
</blockquote>
<br />
<br />
<br />
<br />
<center><a href="http://www.flickr.com/photos/zoetattersall/4673951115/" title="Protein Crunch Muesli (4) by zoe tattersall, on
Flickr"><img alt="Protein Crunch Muesli (4)" height="300" src="http://farm5.static.flickr.com/4004/4673951115_4ebd6f3184_o.jpg" width="450" /></a></center><br />
<br />
<br />
<br />
<br />
<br />
<br />
<center></center><br />
<br />
<b>Method</b><br />
Preheat oven to 180°C (fan forced) and lightly grease a baking dish or tray. <br />
Roughly chop the almonds, pecan, dried mango, figs and apricots. Place all ingredients except the date syrup, peanut butter and honey in a large mixing bowl. Stir to combine and coat well in the Vital Protein. Over a very low heat, gently warm the peanut butter, honey and date syrup so it combines in a smooth paste. Pour over dry ingredients and stir with a wooden spoon until coated. If necessary, add a water 1 tbsp at a time to combine. You want the mixture to be wet enough to stay loosely together.<br />
Press firmly into a lightly greased dish and bake until golden, about 20 minutes.<br />
<br />
To make the <b>Vital Protein Muesli Crunch</b>, allow it to cool totally then crumble onto a cookie tray and bake for a further 10 minutes or so until crisp and crunchy. Sprinkle over some natural yogurt and fruit for a delicious breakfast!<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<center><a href="http://www.flickr.com/photos/zoetattersall/4674574176/" title="Protein Crunch Muesli (1) by zoe tattersall, on Flickr"><img alt="Protein Crunch Muesli (1)" height="675" src="http://farm2.static.flickr.com/1266/4674574176_b648052238_b.jpg" width="450" /></a></center><br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<center></center>ZOMThttp://www.blogger.com/profile/16546727664255342161noreply@blogger.com8tag:blogger.com,1999:blog-448575848323568980.post-27690002130288206742010-06-06T19:54:00.002+10:002012-06-03T13:54:31.268+10:00RAW NATURAL SWEETENER: DATE SYRUP<br />
<br />
<center><a href="http://www.flickr.com/photos/zoetattersall/4674427586/" title="Date Syrup (3) by zoe tattersall, on Flickr"><img alt="Date Syrup (3)" height="675" src="http://farm5.static.flickr.com/4008/4674427586_f6792a58a4_b.jpg" width="450" /></a></center><br />
<br />
This is one of the easiest recipes I have made I think. It is also one I make on a regular basis. Dates are a fantastic natural sweetener but obviously in their normal whole form, you can't add them to everything. Turn them into a liquid however, and you have a mild tasting, totally natural and raw sweetener. I like to substitute date syrup in everything from baking to in a green smoothie or even in my cup of tea or hot chocolate. <br />
<a name='more'></a><br />
Medjool dates work best as they are juicer and blend better, but I have made this successfully with the normal smaller dates too. The lemon juice just helps to keep it fresh. You can also experiment with adding some vanilla extract or even some spices if you want it to be flavoured. The other thing which is delicious is if you only add enough water to create a thick paste consistency and then you have a beautiful sweet spread.<br />
<br />
<blockquote class="tr_bq">
<div style="text-align: center;">
<b><span style="font-size: small;">If you would like more whole food, nutritious recipes - then please grab yourself a copy of my <a href="http://blogspot.us2.list-manage1.com/subscribe?u=41a4935d076d1e02c0981291e&id=c9385d766c" target="_blank">free ebook 'A Nourishing Taste' </a></span></b></div>
</blockquote>
<br />
<br />
<br />
<center><a href="http://www.flickr.com/photos/zoetattersall/4674427714/" title="Date Syrup (4) by zoe tattersall, on Flickr"><img alt="Date Syrup (4)" height="327" src="http://farm5.static.flickr.com/4007/4674427714_7b45203a48_o.jpg" width="450" /></a></center><br />
<i><br /></i><br />
<br />
<b>Date Syrup</b><br />
<i>serves 2 cups / approx. 280 calories per 1 cup serve</i><br />
<i>approx. macronutrient breakdown: fat 0g / carbs 76g / protein 2g</i><br />
<a href="https://sites.google.com/site/zomtbakesrecipe/date-syrup">printable recipe </a><i><br />
</i><br />
<br />
<i>Ingredients </i><br />
10 Medjool dates, pitted <i>(or 20 normal dates, pitted)</i><br />
1 3/4 cup water<br />
1 tbsp fresh lemon juice<br />
<br />
<i>Method</i><br />
Place all ingredients in a blender and process for a few minutes until smooth and completely blended. Start off slowing to allow the dates to break up initially, and then build up the speed. Store in the refrigerator for up to 3 weeks.ZOMThttp://www.blogger.com/profile/16546727664255342161noreply@blogger.com33tag:blogger.com,1999:blog-448575848323568980.post-58230677698598490842010-06-01T22:57:00.001+10:002010-06-01T22:59:34.538+10:00CRISPY CRUNCHY RAW APPLE CHIPS<center><a href="http://www.flickr.com/photos/zoetattersall/4659297561/" title="Apple Chips (6) by zoe tattersall, on Flickr"><img alt="Apple Chips (6)" height="675" src="http://farm5.static.flickr.com/4027/4659297561_66aa40dd69_b.jpg" width="450" /></a></center><br />
<br />
Last weekend we had the annual <a href="http://www.zomtjuiceplus.com/">Juice Plus+</a> conference in Newcastle. It was inspiring, motivating and very exciting - so much new research coming out and lots of awesome news.<br />
<br />
Anyway, we drove up to Newcastle with some of our team members and I wanted to bring some healthy, light (but totally delicious) snacks for the ride. Something made with fruit seemed highly appropriate (Juice Plus+ is simply fruits & veg in a capsule).<br />
<br />
One of these was these snacks that I made was <b>ridiculously easy</b><i> </i>and <b>healthy</b> apple chips. Whilst they take a few hours to dehydrate obviously, they are certainly not difficult to make...it's not even really a recipe! So that's even more reason for everybody to make these!<br />
<br />
Next time I make these, I'm going to sprinkle them with cinnamon...just because I LOVE cinnamon.<br />
<br />
<a name='more'></a><br />
<br />
<br />
<br />
<center><a href="http://www.flickr.com/photos/zoetattersall/4659296675/" title="Apple Chips (7) by zoe tattersall, on Flickr"><img alt="Apple Chips (7)" height="300" src="http://farm5.static.flickr.com/4006/4659296675_8f2e20ddff_o.jpg" width="450" /></a></center><br />
<br />
<b>Crispy Crunchy Raw Apple Chips</b><br />
<i>serves 4 / approx. calories per serve dependent on apple type</i><br />
<br />
<b>Ingredients</b><br />
2 apples (I used Braeburn)<br />
1/2 lemon<br />
water<br />
<br />
<b>Method</b><br />
Squeeze the lemon juice into a bowl of water. Use a mandoline to cut the apples into very thin slices, these were about 1-2mm thick. Or, use a sharp knife and practice your knife skills! (If you cut them thicker, they will require longer to dehydrate and will stay a bit more chewy.) Place them straight in the lemon water as you cut them. This prevents them discolouring and oxidising.<br />
<br />
Arrange in single layers in your dehydrator and dehydrate until crisp and crunchy. If you don't have a dehydrator, you could set the oven to the lowest temperature and dry them that way...however I would watch them carefully so they don't burn.<br />
<br />
<br />
<center><a href="http://www.flickr.com/photos/zoetattersall/4659920586/" title="Apple Chips (2) by zoe tattersall, on Flickr"><img alt="Apple Chips (2)" height="675" src="http://farm5.static.flickr.com/4058/4659920586_9eda26d805_b.jpg" width="450" /></a><br />
<br />
<a href="http://www.flickr.com/photos/zoetattersall/4659920720/" title="Apple Chips (3) by zoe tattersall, on Flickr"><img alt="Apple Chips (3)" height="300" src="http://farm5.static.flickr.com/4050/4659920720_7e05e09bf0_o.jpg" width="450" /></a><br />
<br />
<a href="http://www.flickr.com/photos/zoetattersall/4659297323/" title="Apple Chips (4) by zoe tattersall, on Flickr"><img alt="Apple Chips (4)" height="675" src="http://farm5.static.flickr.com/4005/4659297323_74418d5422_b.jpg" width="450" /></a></center>ZOMThttp://www.blogger.com/profile/16546727664255342161noreply@blogger.com6tag:blogger.com,1999:blog-448575848323568980.post-86704918796316656622010-05-23T16:54:00.000+10:002010-05-23T16:54:38.846+10:00HONEY & ALMOND BISCOTTI<center><a href="http://www.flickr.com/photos/zoetattersall/4631402854/" title="Honey & Almond Biscotti (6b) by zoe tattersall, on Flickr"><img alt="Honey & Almond Biscotti (6b)" height="300" src="http://farm5.static.flickr.com/4029/4631402854_5249481c07_o.jpg" width="450" /></a></center> <br />
<br />
These are a lovely, quick and easy little biscotti that goes just perfectly with a hot cup of tea. (I would like to try them with brown sugar next time or all honey, but I only had caster sugar.) You really do need a beautifully flavoured honey as it just shines in these crunchy little bites. So do try and get hold of a good quality honey. <br />
<a name='more'></a><br />
<center><a href="http://www.flickr.com/photos/zoetattersall/4630805069/" title="Honey & Almond Biscotti (3) by zoe tattersall, on Flickr"><img alt="Honey & Almond Biscotti (3)" height="675" src="http://farm4.static.flickr.com/3400/4630805069_3acee0aa42_o.jpg" width="450" /></a></center><br />
<br />
<b>Honey & Almond Biscotti</b><br />
<i>serves 30 / approx. 54 calories per serve</i><br />
<i>approx. macronutrient breakdown: 2.5g fat / 7.2g carbs / 1.6g protein</i><br />
<a href="https://sites.google.com/site/zomtbakesrecipe/honey-almond-biscotti">printable recipe</a><br />
<br />
<b>Ingredients</b><br />
1 cup almonds, whole<br />
1 cup wholemeal plain flour<br />
1/4 tsp baking powder<br />
1/4 tsp bicarbonate soda<br />
1/3 cup caster sugar<br />
2 tbsp Leatherwood honey<br />
2-3 tbsp cold water <br />
<br />
<b>Method</b><br />
Preheat oven to 150° Celsius (fan forced) and line a baking tray with baking paper.<br />
Finely chop 1/2 cup of the almonds and place in a large bowl.<br />
<br />
Sift flour, baking powder and bicarb soda over chopped almonds. Add the sugar and remaining whole almonds. Stir to combine. Add honey and cold water as required. Stir until mixture just starts to come together. using your hand, knead until well combined.<br />
<br />
Divide the dough in half and shape each half into a log about 15-18cm long. It is quite a delicate dough, so just carefully press it into shape. Press down the tops slightly to flatten a bit. Place on baking tray and bake for 18-20 minutes until lightly golden and firm. Remove from oven and allow to cool completely. Reduce oven temperature to 130° Celsius.<br />
<br />
Using a serrated knife, cut the logs into 1 cm slices. Place slices, in a single layer onto tray. Cook for 15 minutes or until lightly browned and firm. Transfer to a wire rack and allow to cool before serving.<br />
<br />
<br />
<br />
<center><a href="http://www.flickr.com/photos/zoetattersall/4630804871/" title="Honey & Almond Biscotti (1) by zoe tattersall, on Flickr"><img alt="Honey & Almond Biscotti (1)" height="300" src="http://farm5.static.flickr.com/4025/4630804871_2ded4c8fa7_o.jpg" width="450" /></a></center>ZOMThttp://www.blogger.com/profile/16546727664255342161noreply@blogger.com6tag:blogger.com,1999:blog-448575848323568980.post-43511052235066130252010-05-22T19:20:00.009+10:002010-05-22T19:41:10.135+10:00HOMEMADE HAMBURGERS FOR TWO<center><a href="http://www.flickr.com/photos/zoetattersall/4628909354/" title="Hamburger (2) by zoe tattersall, on Flickr"><img alt="Hamburger (2)" height="675" src="http://farm5.static.flickr.com/4035/4628909354_4e38a4268b_o.jpg" width="450" /></a></center><br />
<br />
It was quite a rainy Saturday this today, so we decided to have lunch in. We normally frequent one of the local cafes opposite the beautiful Dee Why beach and generally split one of the amazing beef hamburgers. So it seemed appropriate for a hamburger to be on the menu.<br />
<br />
Since it bucketing down with rain most of the morning, I baked the buns from scratch to put off heading out to the shops. I had to go eventually anyway to buy lean lamb mince, but that's besides the point...sometimes kitchen logic is more about a 'reason' for baking!<br />
<br />
I had to pretty much make up the recipes for these burgers since most recipes are not for just two people. We actually only ended up serving half a burger each as I had made them so big. I normally like my burgers open topped (i.e. with only the bottom half of the bun,) as I find too much bread too filling. I also made a quick onion and tomato sauce, which is simply caramelised onions, cherry tomatoes, some parsley and a bit of honey. You could also use a tomato chutney.<br />
<br />
<a name='more'></a><br />
<br />
<center><a href="http://www.flickr.com/photos/zoetattersall/4628305745/" title="Wholemeal Besan Buns (5) by zoe tattersall, on Flickr"><img alt="Wholemeal Besan Buns (5)" height="675" src="http://farm5.static.flickr.com/4037/4628305745_ae76b1f67d_o.jpg" width="450" /></a></center><br />
<br />
<b>Wholemeal & Besan Buns</b><br />
<i>serves 2 buns / approx. 330 calories per serve</i><br />
<i>approx. macronutrient breakdown: 1.4g fat / 54g carbs / 10g protein</i><br />
<a href="https://sites.google.com/site/zomtbakesrecipe/wholemeal-besan-buns">printable recipe</a><b> </b><br />
<br />
<b>Ingredients</b><br />
1 tsp instant yeast<br />
3/4 cup lukewarm water<br />
1 1/4 cup wholemeal flour<br />
3/4 cup besan flour<br />
1/2 tsp salt<br />
Rice bran oil for kneading<br />
<br />
<br />
<center><a href="http://www.flickr.com/photos/zoetattersall/4628908792/" title="Wholemeal Besan Buns (1) by zoe tattersall, on Flickr"><img alt="Wholemeal Besan Buns (1)" height="300" src="http://farm5.static.flickr.com/4056/4628908792_20b45d86fc_o.jpg" width="450" /></a></center> <br />
<br />
<br />
<b>Method</b><br />
In a small bowl, add the yeast to the water and whisk until dissolved. Combine flours and salt in a larger bowl. Pour yeast mixture into large bowl over flour and using your hand, quickly mix into a sticky dough. Cover and allow to sit for 10 minutes; this makes it easier to start kneading next.<br />
<br />
On a lightly oiled surface, stretch and knead the dough for about twelve turns and then cover and allow to rest for another 10 minutes. Repeat once more until smooth and elastic then place into a large, oiled bowl and allow to rise for 30 minutes.<br />
<br />
At this stage, you will want to preheat the oven to 210° Celsius (fan forced).<br />
<br />
Once dough has double in size, knead lightly to remove the air and divide into two. Shape into buns and place on a lightly oiled baking tray. Cover and allow to rise until doubled in size. Bake for about 20 minutes until buns are lightly golden. To check they are done, give them a tap and it should sound hollow. Allow to cool before slicing in half.<br />
<br />
<br />
<center><a href="http://www.flickr.com/photos/zoetattersall/4628908998/" title="Lean Lamb Burger (1b) by zoe tattersall, on Flickr"><img alt="Lean Lamb Burger (1b)" height="300" src="http://farm5.static.flickr.com/4047/4628908998_3d99332566_o.jpg" width="450" /></a></center><br />
<br />
<br />
<b>Lean Lamb Hamburgers</b><i> </i><br />
<i>serves 4 / approx. 168 calories per serve</i><br />
<i>approx. macronutrient breakdown: 5g fat / 8.5g carbs / 23g protein</i><br />
<a href="https://sites.google.com/site/zomtbakesrecipe/lean-lamb-hamburgers">printable recipe</a><b> </b><br />
<br />
<b>Ingredients</b><br />
300g lean mince lamb<br />
1/4 cup grated carrot<br />
1/4 brown onion, finely diced<br />
1 spring onion, finely diced<br />
1/2 cup wheat germ<br />
1 egg<br />
1 tbsp teriyaki sauce<b> </b><br />
<br />
<b>Method</b><br />
Place all the ingredients into a large bowl. Mix together with your hands until well combined. (If the mixture is a bit wet, add some more wheat germ.)<br />
<br />
Divide into four and shape in hamburger patties. Cover and allow to chill in fridge for 30 minutes; this helps them to hold their shape when cooking.<br />
<br />
Spray some oil in a pan (or grill/BBQ) and cook for 4-5 minutes on each side until browned and cooked through. Allow to rest for a few minutes before serving.<br />
<br />
<br />
<center><a href="http://www.flickr.com/photos/zoetattersall/4628923302/" title="Hamburger (3) by zoe tattersall, on Flickr"><img alt="Hamburger (3)" height="300" src="http://farm4.static.flickr.com/3387/4628923302_29a6b95361_o.jpg" width="450" /></a></center><br />
<br />
<b>Assemble your Homemade Hamburgers!</b><br />
<i>(Obviously, you can use any hamburger toppings and salad ingredients as you wish...this is how I made ours.)</i><br />
<br />
<b>Ingredients</b><br />
lean lamb hamburgers x2<br />
wholemeal & besan buns x2<br />
tasty cheese, sliced<br />
pickles, sliced<br />
carrot, grated<br />
cucumber, sliced<br />
alfalfa sprouts<br />
tomato & onion sauce or chutney<b> </b><br />
<br />
<b>Method</b><br />
Cut your buns into halves and place cheese slices onto the bottom. Place under the oven grill to melt the cheese. Place the hamburger pattie on top of the cheese, then top with cucumber, carrot, pickles, sprouts and chutney. Serve!<br />
<br />
<br />
<br />
<center><a href="http://www.flickr.com/photos/zoetattersall/4628306363/" title="Hamburger (1) by zoe tattersall, on Flickr"><img alt="Hamburger (1)" height="300" src="http://farm4.static.flickr.com/3305/4628306363_ae5ab4d3b0_o.jpg" width="450" /></a></center>ZOMThttp://www.blogger.com/profile/16546727664255342161noreply@blogger.com6tag:blogger.com,1999:blog-448575848323568980.post-50176526575799818852010-05-18T22:21:00.003+10:002012-06-03T13:54:58.470+10:00JAMIE OLIVER'S DAN DAN NOODLES<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.flickr.com/photos/zoetattersall/4618004387/" style="margin-left: 1em; margin-right: 1em;" title="Dan Dan Noodles (6) by zoe tattersall, on Flickr"><img alt="Dan Dan Noodles (6)" height="675" src="http://farm4.static.flickr.com/3386/4618004387_54c565ddd5_o.jpg" width="450" /></a></div>
<br />
<br />
I found this delicious Jamie Oliver <a href="http://www.timesonline.co.uk/tol/life_and_style/food_and_drink/recipes/article6800376.ece">recipe</a> a few weeks ago on the internet and have been wanting to try it since then. I am so glad I did because this is one fantastic little noodle dish! I have no idea how close it is to traditional Dan Dan Noodles but I can't say I care because its delicious anyway. I had to substitute a few ingredients as I couldn't get hold of them or had just (typically) run out of them.<br />
<br />
As I used a chili paste and wasn't sure how strong chili oil is, I erred on the side of caution and only added 3 tbsp. I think I could have handled 1 more but it was hot enough. Probably best to just stick with your own spice tolerance level! <br />
<blockquote>
<i>In the western Sichuan province of China, they make this dish in huge buckets that they carry on poles over their shoulders. “Dan” means pole, so these are, quite literally, “pole pole” noodles. It’s a simple dish, full of soft, silky noodles, lovely veg, some great crispy meat and a wonderful hum from the raw garlic. So there is a load of punchy flavours here, and then, of course, you’ve got the Sichuan pepper and the wonderful chilli.</i></blockquote>
<a name='more'></a><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.flickr.com/photos/zoetattersall/4618617214/" style="margin-left: 1em; margin-right: 1em;" title="Dan Dan Noodles (5) by zoe tattersall, on Flickr"><img alt="Dan Dan Noodles (5)" height="300" src="http://farm5.static.flickr.com/4040/4618617214_a6aa7304bf_o.jpg" width="450" /></a></div>
<br />
<blockquote class="tr_bq">
<div style="text-align: center;">
<b><span style="font-size: small;">If you would like more whole food, nutritious recipes - then please grab yourself a copy of my <a href="http://blogspot.us2.list-manage1.com/subscribe?u=41a4935d076d1e02c0981291e&id=c9385d766c" target="_blank">free ebook 'A Nourishing Taste' </a></span></b></div>
</blockquote>
<br />
<b>Jamie Oliver's Dan Dan Noodles</b><br />
<i>serves 4 / approx. 340 calories per serve</i><br />
<i>approx. macronutrient breakdown: 4g fat / 71g carbs / 12g protein</i><br />
<i> </i><br />
<i><a href="https://sites.google.com/site/zomtbakesrecipe/jamie-oliver-s-dan-dan-noodles">printable recipe</a></i><br />
<br />
<b>Ingredients</b><br />
1 beef or chicken stock cube, preferably organic<br />
500g minced beef <br />
2 tbsp runny honey <br />
300g wheat noodles <br />
4 handfuls of mixed green veg (chinese cabbage, sprouting broccoli, bok choy, spinach) <br />
4 cloves of garlic, peeled and finely chopped <br />
3 tbsp dark soy sauce <i>(substitute: teriyaki as I had just run out of soy)</i><br />
2 tsp freshly ground Sichuan pepper <i>(substitute: 1 tsp freshly ground black pepper</i><i>)</i><br />
5 tbsp good-quality chili oil (see note below) <i>(substitute: 3 tbsp crushed chili paste)</i><br />
2 spring onions, trimmed and finely sliced <i>(substitute: 1 spring onion, 1 tbsp fried spring onion)</i><br />
1 lime, quartered, to serve<br />
<br />
<br />
<b>Method</b><br />
Crumble your stock cube into a large pan of water and get it on the heat. Add the beef to a dry pan and, on a medium to high heat, keep moving it around until it’s golden and crunchy, about 10-15 minutes. Pour away any excess fat, then add the honey and toss until all the mince is nicely coated. Cook for about 30 seconds, then take the pan off the heat. <br />
Stir your noodles into the boiling stock and move them about so they don’t stick together. Cook according to the packet instructions. Shred your cabbage into 1cm strips, quarter your bok choy and snap up the broccoli spears. When the noodles have 1 minute to go, throw in the prepared greens to blanch them. Drain the whole lot in a colander, reserving a mugful of the cooking water. Tip your noodles, veg and the mugful of water back into the hot pan. <br />
Add your garlic, soy sauce, Sichuan pepper and chilli oil. Give it all a good mix with tongs and divide between 4 bowls. Sprinkle over the crunchy beef (you can reheat this at the last minute if you like), finish with a scattering of spring onions and serve each dish with a lime quarter to squeeze over. A serious noodle dish. <br />
Note: To make your own chilli oil, get a handful of mixed dried chillies (as many as you like), toast them in the oven to bring out the flavour, whack them in a food processor with a bottle of groundnut oil and pour back into the bottle. This will keep well in your cupboard for a year.<br />
<br />
<i>You can buy Jamie's cook books at some great discounts here (I have the 'Cook with Jamie' and it's fantastic!)</i><br />
<br />
<div style="text-align: center;">
<a href="http://www.fishpond.com.au/product_info.php?ref=1215&id=9780718154769&affiliate_banner_id=1" target="_blank"><img alt="Jamie's America" border="0" src="http://www.fishpond.com.au/affiliate_show_banner.php?ref=1215&affiliate_pbanner_id=14726176" /></a> <a href="http://www.fishpond.com.au/product_info.php?ref=1215&id=9780718147716&affiliate_banner_id=1" target="_blank"><img alt="Cook with Jamie: My Guide to Making You a Better Cook" border="0" src="http://www.fishpond.com.au/affiliate_show_banner.php?ref=1215&affiliate_pbanner_id=4132306" /></a> <a href="http://www.fishpond.com.au/product_info.php?ref=1215&id=9780718156145&affiliate_banner_id=1" target="_blank"><img alt="Jamie Does" border="0" src="http://www.fishpond.com.au/affiliate_show_banner.php?ref=1215&affiliate_pbanner_id=18872738" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.flickr.com/photos/zoetattersall/4618003239/" style="margin-left: 1em; margin-right: 1em;" title="Dan Dan Noodles (1) by zoe tattersall, on Flickr"><img alt="Dan Dan Noodles (1)" height="300" src="http://farm5.static.flickr.com/4040/4618003239_1c9c55b3ff_o.jpg" width="450" /></a></div>ZOMThttp://www.blogger.com/profile/16546727664255342161noreply@blogger.com4