Let’s talk vinaigrette. Traditionally speaking, a vinaigrette consists of one part acid to three parts oil, I however like to break tradition and zest up my vinaigrette and tone down the oil factor because oily salads are not my jam. This simple orange vinaigrette is […]
The first time I ever tasted this Chicken Larb Salad my taste buds did back flips. It’s insanely fresh with the perfect balance of sweet, salt and heat. The red cabbage cuts through the saltiness of the chicken meat perfectly, with toasted cashews adding pops […]
A few years ago a colleague of mine brought a slice in to work that blew my socks off. It was an Anzac Caramel Slice recipe by Australian cooking icon, Donna Hay. It had that familiar Anzac Biscuit flavour with the addition of a beautiful chewy caramel topping. Very moreish and as it turns out, quite easy to whip up.
On a sleepy Sunday a few weeks ago the thought of this slice popped in to my head and I immediately scoured my cupboards for the ingredients. Alas, there was no golden syrup to be found so instead, I decided to create my own version using macadamias and white chocolate.
The concept for this Macadamia and White Choc Caramel Slice is the same as Donna Hay’s recipe. First, a cookie base is pressed in to a slice tin and baked until just under-cooked. Then, toppings are added to the cookie which is then popped back in to the oven until all of the ingredients mesh together to form a slice that will rival Donna’s.
I found that 180C was too hot for the second baking, my macadamias began to scorch too quickly and would have burned before the condensed milk had time to caramelise so I turned the oven down to 160C and it turned out perfectly.
This Macadamia and White Choc Caramel Slice is hands down one of my new favourite slices and I dare say it’ll now be on my “you must try this” rotation from now on when talking to friends and family.
Truth be told, I cooked this cauliflower pizza base over one month ago and posted a little teaser on my Instagram and then life happened and I found myself not being able to find the right time to sit down and post the recipe! But […]
Cacao Granola has become my go to breakfast, it’s filling, cost effective AND delicious all at the same time. This particular granola is nutty, crispy, chewy and semi sweet and in my opinion is the perfect breakfast. It’s the most simple recipe to whip up and is versatile in that you can alter the ingredients depending on what you have in the cupboard.
Weekday breaky has never been my strong point. I don’t usually eat until a couple of hours after I’ve woken up so I’d usually end up buying something from a cafe at work which isn’t exactly healthy but can also add up to being incredibly expensive. So on a mission to save some dollars and curb my toasted sandwich addiction I embarked on a journey to find the perfect take to work breakfast and this my friends, is it.
Store bought granola can taste amazing but like a lot of pre-packaged foods, some brands are stuffed with sugar and if you’re not in to reading labels you could very well end up eating dessert for breakfast (which on some days isn’t exactly a bad thing). Making your own granola in bulk can also be way more cost effective than buying pre-made so it’s a win win on all fronts.
Did I mention that granola is the easiest thing ever to make? You literally mix everything up in a bowl, pop it in the oven and you’re done. All that’s left to do then is eat it- THAT’S the kind of recipe I like.
Don’t sweat it if you don’t have the exact ingredients that I’ve listed, the beauty of this cacao granola is that you can really just do whatever you want with it. If you’re not an oat fan, leave them out and increase the measurements of the other ingredients. You can also use honey if you don’t have brown rice malt syrup. I’ve also made this with cinnamon instead of cacao and WOAH LAWD- it’s also really tasty.
What I love the most about cooking is being able to tweak and experiment with ingredients to suit my own taste and I encourage everyone to do the same.
On and lastly- if you do want to eat dessert for breakfast you can sprinkle this granola on ice-cream, it’s next level good.
Cookies stuffed with Snickers which are then rolled in icing sugar. Oh lawd hold me. These little Snickers Stuffed Cookie Snowballs will crumble in to your mouth like shortbread on steroids. Delish! I was out grocery shopping a couple of weeks ago and as I […]
Basil pesto is an amazing addition to all manner of things and this Kale Basil Pesto is certainly no exception. I’ve dabbled in making pesto before and I think this recipe is hard to beat. Store bought pesto is great if you’re in a pinch […]
Chilli con carne, is there anything better to eat in Winter? Ladled on top of some brown rice with a few corn chips on the side and you’ve got yourself the perfect meal.
I decided to make up a batch of this chilli a few weeks ago to spice up what has turned out to be a very nippy few weeks. The first time I cooked this chilli I decided to triple the recipe and my pot was literally overflowing! These days I may go as far as doubling the recipe so there is enough to batch up for the freezer, in fact this chilli con carne tastes better after freezing because the flavour intensifies and it’s a great easy meal for the nights where cooking is the last thing I want to do after work.
On occasion I’ll also leave this chilli to simmer on the stove for a couple of hours to let the flavour develop further and so the sauce will thicken, in this case, throw the kidney beans in the pot about 15 minutes before you’re ready to eat.
Top this chilli con carne with some fresh coriander (if you’re a coriander lover), some of my Flavourtown Guacamole and sour cream and WHAM- get in my belly! You can also use this chilli con carne for burritos, nachos or tacos! Versatility is where it’s at.
It’s mandarin season! In our house, mandarins don’t last long at all, we can get through a few kilos in a week mainly because they are Andre AND Jenga’s favourite. Jenga will come out from wherever he is snuggled as soon as the sweet sweet […]