Recipes

Simple Orange Vinaigrette

Simple Orange Vinaigrette

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 […]

Chicken Larb Salad

Chicken Larb Salad

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 […]

Macadamia and White Choc Caramel Slice

Macadamia and White Choc Caramel Slice

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.

Macadamia White Choc Caramel Slice

The concept for this┬áMacadamia 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.

Enjoy!

Macadamia White Choc Caramel Slice

 

Print Recipe
Macadamia and White Choc Caramel Slice
Gooey caramel, chewy cookie base and wonderful macadamia texture with hints of sweet white chocolate. This Macadamia and White Choc Caramel Slice is easy to make and will please any crowd.
Macadamia White Choc Caramel Slice
Keyword Baking, macadamia, slice
Prep Time 10 minutes
Cook Time 40 minutes
Servings
slices
Ingredients
Keyword Baking, macadamia, slice
Prep Time 10 minutes
Cook Time 40 minutes
Servings
slices
Ingredients
Macadamia White Choc Caramel Slice
Instructions
  1. Preheat your oven to 180C and line a slice tray with baking paper. My slice tray was 21 x 25cm, you can use a smaller tin but any larger and the cookie base may not spread far enough.
  2. Add the flour, coconut, sugar and butter in to the bowl of a stand mixer and beat on medium for around one minute until a dough is formed.
  3. Press the dough in to the tin and use a spatula or a glass to firmly press it down in to an even layer.
  4. Place in to the oven for 10 minutes or until lightly golden.
  5. Remove the cookie base from the oven and turn the oven down to 160C. Sprinkle over the macadamias and white choc chunks then pour over the condensed milk. You can swirl the tin around to distribute the condensed milk if you like.
  6. Place back in to the oven for 20-25 minutes or until golden.
  7. Allow the slice to cool in the tin before removing and slicing.
Slow Cooked Capsicum Beef Stew

Slow Cooked Capsicum Beef Stew

A great alternative to the classic beef and red wine stew. This slow cooked beef can be whipped up in 20 minutes flat and will melt in your mouth.

Cauliflower Pizza Base

Cauliflower Pizza Base

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

Cacao Granola

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.

Cacao Granola

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.

Cacao Granola

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.

Cacao Granola

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.

Enjoy!

 

 

 

 

Print Recipe
Cocao Granola
This cacao granola is the perfect breakfast- nutty, crispy, chewy and semi sweet. Enjoy with yoghurt or your favourite milk. You can even sprinkle it on ice-cream!
Cacao Granola
Course Breakfast
Keyword Breakfast
Prep Time 10 minutes
Servings
serves
Ingredients
Course Breakfast
Keyword Breakfast
Prep Time 10 minutes
Servings
serves
Ingredients
Cacao Granola
Instructions
  1. Preheat oven to 120 degrees C and line two large baking trays with baking paper.
  2. In a large bowl, mix together all dry ingredients except chia seeds.
  3. In a microwave proof bowl, melt rice malt syrup with coconut oil (approximately 30-40 seconds depending on your microwave). Pour the mixture over the dry ingredients and mix thoroughly, ensuring all of the dry ingredients are coated.
  4. Pour on to baking trays in an even layer then place in to the oven for 20 minutes.
  5. Remove trays and stir the mixture to redistribute on the pans. Place back in to the oven for 10-15 minutes or until golden. Remove from the oven and evenly sprinkle the chia seeds over both pans. Leave to cool on the trays.
  6. Store in an airtight container for up to three weeks or in the freezer for up to two months.
Recipe Notes

Serve this yummy granola with milk or yoghurt! Fresh berries also go really well with this.

Snickers Stuffed Cookie Snowballs

Snickers Stuffed Cookie Snowballs

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 […]

Kale Basil Pesto

Kale Basil Pesto

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

Chilli Con Carne

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.

Enjoy!

Print Recipe
Chilli Con Carne
This easy chilli con carne recipe is flavour packed and can be eaten on it's own with brown rice or used for burritos, nachos, tacos and more!
Chilli con carne
Course Dinner, Lunch
Cuisine Mexican
Keyword Chilli
Prep Time 15 minutes
Cook Time 1 hour
Servings
serves
Ingredients
Course Dinner, Lunch
Cuisine Mexican
Keyword Chilli
Prep Time 15 minutes
Cook Time 1 hour
Servings
serves
Ingredients
Chilli con carne
Instructions
  1. In a large heavy based saucepan with lid, heat olive oil then add onion, garlic, thyme leaves and chilli. Cook until onion is translucent.
  2. Add beef and cook until brown then add cumin, paprika and oregano. Stir for 3-4 minutes to release aroma. Add fresh and tinned tomatoes then cook for 5 minutes.
  3. Stir in tomato paste and add chicken or beef stock. Add cinnamon sticks and bay leaves, bring to a boil then turn down the heat to a simmer. Place lid on and simmer for 45 minutes.
  4. Add kidney beans and cook for an additional 10-15 minutes, season with salt and pepper to taste.
  5. Remove cinnamon and bay leaves and serve on brown rice or on burritos, tacos, nachos and more!
Mandarin, Rosemary and Chocolate Flourless Cake

Mandarin, Rosemary and Chocolate Flourless Cake

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 […]