Creamy Beetroot, Mint and Pecan Dip

What do you do with left over beetroot? You make easy dip ofc!!

I love making dips at home. Firstly, you know EXACTLY what is in it! That is the best part. There is no added sugar, there are no preservatives, and no fake stuff. Plus, making dip is SOO easy! Trust me, once you start making your own, you will not go back to anything from the store. And this one is just so simple!

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You can make this same recipe using tinned beetroot directly, but I love the sweetness that beetroot picks up from roasting it. It does mean the dip takes a bit longer to make, but it’s an easy step with no fuss. Just clean, peel, slice, roast and rest. o real heavy work.

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I like using pecans in this dip, largely because I always have pecans in the house.But you can use pine nuts, hazelnuts or even almonds. Literally grab what you have lying around to give this dip a delicious nutty texture and flavour. The mint just makes this dip so fresh and is the perfect compliment to sweet beetroot and the nuts too.

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Now if you have left over feta, go ahead and add that with the cream cheese. It will add a tasty salty element to the dip. Plain cream cheese works a treat, and that is usually how I do it.

All you need to do is blitz everything in a food processor until smooth and creamy and then serve with some chips, a touch of paprika and olive oil. Yum yum!

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Easy Blueberry Loaf

I was feeling kind of under the weather when I decided to make this loaf bread, but I thought… you know what? I have to do something! I couldn’t just waste the day away in bed with my episodes of New Girl and Chicago P.D. Yes. I am a tv show nut.

😀

Back to my loaf. Originally I wanted to make this loaf with oats, but alas I was out of oats. How this happened I have no clue. I leave the country for 3 months and my family just forgets to buy certain things! So I improvised and went with half self-raising and half whole wheat flour. Not everyone enjoys the sort of strong taste of the whole wheat. Now I loaded this loaf with blueberries. I literally wanted them to be bursting out from every little slice and direction. It’s like how I love my blueberry muffins – absolutely loaded.

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While writing out the recipe I couldn’t help but think about all the other recipes I wanted to try out, and ofc write! Things like doughnuts and other baked goodies. Even though I am not really baker. No harm in the attempt right? I am actually super excited to be cooking and baking! I have probably said it heaps of times, but now that I am working full-time I am incredibly psyched to be cooking and packing lunches and easy dinners. Oh and finally, I am not studying on the weekends!!! Do you know how much time I now have to dedicate to the miniature kitchen?!?

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Okay end of the rant. This recipe is very easy, and honestly doesn’t need much equipment. I just like to make sure the wet and dry ingredients are mixed separately. I make sure I whisk through the dry ingredients to break down any lumps and bumps prior to folding the wet ingredients with a a wooden spoon. It is THAT simple! Remember to keep the milk and egg out for a little time to raise the temperature slightly, in particular the egg. The egg MUST be at room temp!

In terms of the milk, I went ahead and made my own buttermilk. All you need to do is mix the whole milk with apple cider vinegar, or lemon juice. Personally I think either works a treat. You need to let this sit out for around 15-30 minutes to allow the buttermilk to prepare. Of course… you could just buy the buttermilk, but sometimes making it yourself is fun too! You can otherwise add 2 spoons of yogurt to the milk and whisk that through.

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When preparing the blueberries you need to do an extra step. I prefer using frozen berries because they don’t rip apart at the slightest touch, but fresh is obviously better. In either case you need to coat the blueberries with 1 tablespoon of flour. What this essentially does is ensures that the blueberries do not ALL sink to the bottom. It’s sort of acts like an adhesive to the wet batter and holds the berries up while baking. Don’t believe me? Look at the little specks of blue/black while this bad boy was baking! They stayed right at the top 🙂 Without the flour, the berries would have collected at the bottom so that when you sliced into the loaf you would just have lumps of berries down the bottom and not a pretty result 😛

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Alrighty! Recipe card time! 😀 Do we like these cards? I’m hoping to add a few features to these cards, so stay tuned! You will notice in the recipe I write that you can cover the loaf tin if the color of the bread has already developed into a lovely golden brown. Cover it with aluminum foil to actually stop the top from burning, and trap a lot of the heat within the space under the foil to essentially steam the rest of the loaf. This will ensure a lovely crust, and deliciously soft and moist bread.

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Seriously, try the recipe. It’s moist and delicious and oh so good.

 

 

Bang Bang Broccoli

Okay so I have been wanting to make this recipe for AGES! But every time I ended up buying broccoli it was for some other recipe, usually a Thai curry, or a stir fry. So FINALLY I had a whole bunch of broccoli left, and I had a free Saturday (full disclosure I was actually meant to go out for a fancy dinner but got a tad bit sick the night before *sigh*). So here we go.

Now the first awesome thing about this recipe is that you can make it completely VEGAN! Yay! 🙂 Otherwise it is ofc 100% vegetarian, so a bonus. This recipe is quick, simple and works fantastic as a 3:30pm snack, or even an accompaniment for lunch. Simple, delicious, crunchy and healthy – what more do you need?

So you want to start by cleaning the broccoli really well. It’s the kind of vegetable that a lot of mold and/or bugs can really latch onto. Use lukewarm water to soak the broccoli for around 3-5 minutes, and then pat dry on paper towels. Make sure you dry it off well, otherwise the batter will not coat the broccoli properly.

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Then make the sauce. Oh the sauce. SO much delicious in on little go. Set the sauce aside so that it reaches room temp, and thins out as well. This is important to ensure you get a consistent coating of the broccoli when you toss it all together. I add garlic powder to my recipe because I love that added hit, but if you aren’t a fan then omit it completely. If you choose to use Sriracha in your sauce, then skip the garlic powder otherwise the flavour will be far too overpowering. Trust me.

Next up, the batter. You want to start by mixing the apple cider vinegar with the milk, even if you are using a vegan milk substitute. This will basically make an instant buttermilk for you. You can use buttermilk, but I personally like the fruity tartness of the apple cider vinegar. In a bowl, mix together the flour, cornstarch, salt, and hot sauce. Pour in the milk and vinegar mixture and whisk everything well until the batter is nice and smooth.

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Cut up the broccoli into little chunks and add it to the batter, coating each piece really well. Make sure the stem is coated nicely too.

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I like to set these aside for at least 5-10 minutes, just to soak up all of that hot sauce goodness. It is so worth it. After that, toss each piece into breadcrumbs, before dropping them into your deep frying over medium heat. Fry them until they are beautiful and golden brown. Remove them and let them rest on some paper towel. You need to let these settle for a few minutes, allowing the paper towel to soak the oil, before salting the chunks. Finally toss them into the delicious sauce and then serve them up.

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Need the recipe card? It’s right here!

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Have a go at this insanely easy, but incredibly delicious recipe. Side note. My sister HATES greens. She is only 10, and well, she behaves like most 10 year olds and despises broccoli. But, interesting, she ate these yummy morsels. She did think they were a little spicy, but hell she still ate them.That is the important part 🙂

Coconut and Oreo Thickshake

Sydney heat has truly been awful this past week; way too hot for the last week of summer!

I came home the other day and honestly started to crave some sugar. Not just chocolate… I needed a cooling thickshake packed with oreos, and milk, and ice cream and delicious. This simple recipe is super easy and quick to make, and the best thing about it is that kids absolutely love it.

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My baby sister always asks me for this shake whenever our mom let’s her have a bit of a treat. You can make these incredibly fun with toppings, and I will detail just how you can do that 😛

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From another day

My favourite topping for a shake like this just include some melted chocolate, some sprinkles, an oreo, maybe some crushed pecan or pistachios, maybe some popcorn… the possibilities are endless! Head over to pinterest or instagram for some insane milkshake inspiration 😛

Here is the easy recipe:oreo thick.jpg

See. I told you… simple. I made mine in one of my 15 dollar bottle blenders from Kmart. I love Kmart… the point of saying this is that the recipe is easy on the pocket and is really quite delicious. Have a go at experimenting with different flavours, or chocolates and share your recipes with me! I would love to try them out 🙂

Spinach and Ricotta rolls

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Spinach and Ricotta Rolls fresh out of the oven

We had plans to head over to the Ben and Jerry’s Open Air Cinema here in Sydney, and boy was it a fun plan. The general brief among the group was to bring some snacks and drinks along for everyone to enjoy. To me that honestly meant one thing… it’s time to pull out those snack food recipes.

I’ve made these countless times before, and my recipe remains pretty standard but a little bit different that the other ones you’ll find. To me a really good spinach and ricotta roll should have that wonderful spinach taste, with some nut-iness, some creaminess and a little bit of a kick. This doesn’t mean I want a spicy roll… it just has to give a tiny punch to make it extra special.

The smell of these is truly so wonderful, and they make for a really classic and crowd-pleasing snack. I love pulling this recipe out during the spring time for those fun outdoor activities.

Now I’m usually a little too lazy to make the pastry myself, and quite honestly just stick to some store bought puff pastry or filo. I used frozen spinach for this time round, but I often do switch between fresh and frozen. It really just depends on what you find!

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Wrapping these babies up

My recipe is an interesting combination of a few different recipes you have come across. I balance out the classic spinach and ricotta with a little spice from cumin, a little kick from chilli, a little tang for lemon, a little sweetness from cooked onions and a little added flavour from good ol’ garlic. Honestly I don’t think I cook without garlic at all… it is just my favourite.

Here is my recipe!!

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And bam! Snack food is sorted!