Chicken & Chorizo Paella

Ingredients:

2 Tbsp Olive oil 

2 Onions, roughly chopped

4 Garlic cloves, crushed

2 Tomatoes, roughly chopped

1 T tomato puree

1 tsp Smoked paprika 

250g Arborio rice

3 Cups (750ml) Chicken stock

½ Cup (125ml) Nando’s PERi-PERi sauce

2 Large Chicken breast

2 Spanish chorizo sausages 
(you can find in the deli section of your super) 

Salt and pepper to taste

1 Red capsicum 

100g Frozen peas

1 Lemon

20g parsley, roughly chopped

Directions:

Sauté onions and garlic in 
olive oil until golden. 
Add chicken and chorizo stir through 

smoked paprika, salt and pepper. 
When meat is browned 
add chopped tomatoes and puree.

allow to simmer on a low heat for 5 minutes.   

Pour the Arborio rice into the pan with the meat and toast slightly. 

Add the chicken stock mixed with the Nando’s peri-peri sauce and leave to simmer, 

until most of the liquid has been absorbed, but the rice is not dry (about 20 mins) 

Now add the peas, capsicum and parsley, stir gently. 

Place lemon wedges on top and cook on low for a further 5 minutes. 
Add salt and pepper (to taste). 

This recipe is our combination of the Jamie Oliver and Nandos Paella
Separate recipes can be found:
http://www.jamieoliver.com/recipes/rice-recipes/chicken-chorizo-paella/#WvFBmp1Qlu7I9ROi.97
http://www.nandos.co.nz/recipes/recipe/detail?id=1126

Carrot cake

Ingredients:

1 ½ cup self-raising flour

1 t mixed spice

1 t ground cinnamon

½ t ground ginger

1 t baking soda

1 cup brown sugar 

3 large eggs

1 cup sunflower or canola oil

1 t vanilla essence

¾ cup chopped walnuts 

2 cups grated carrot

½ cup sultanas or raisins

2 T desiccated coconut

Cream Cheese Icing

125g cream cheese, softened

50g butter, softened

2½ cups Icing Sugar 

2T hot water 

Directions:

Pre-heat the oven to 180°C 

conventional or 160ºC fan bake.

Sift flours, spices and soda 

into a large mixing bowl.

Add the remaining ingredients and stir until just combined, don’t beat. 

Grease and line with baking paper a medium sized springform cake tin. 

Pour the cake mixture into the prepared tin and smooth the surface. 

(jiggling it back and forth evens it out)

Bake for 1 hour or until cooked (when a skewer inserted into the centre of the cake comes out clean). Remove from oven, cool, then remove from the cake tin and peel away the paper. Swirl icing over the cake.

Cream Cheese Icing

Mix the icing sugar and hot water together, 

add remaining ingredients then beat until a smooth consistency.

Note: We sprinkled the icing with desiccated apricots (blitzed in the blender) 

and shaved almonds. 

Herb & Feta Bread

Ingredients:

375ml (1 1/2 cups) warm water
2 teaspoons (7g/1 sachet) dried yeast
2 teaspoons caster sugar
525g (3 1/2 cups) plain flour
1 teaspoon sea salt flakes
Olive oil, to grease
2 tablespoons finely
chopped fresh continental parsley
1 tablespoon finely chopped fresh thyme
1 tablespoon finely chopped fresh basil
80g feta, crumbled
1 tablespoon olive oil
2 garlic cloves, crushed
1 tablespoon milk

Directions:
Step 1
Combine the water, yeast and sugar in a bowl. Set aside in a warm, draught-free place for 5 minutes or until frothy.

Step 2
Combine the flour and salt in a large bowl. Make a well in the centre and pour in the yeast mixture. Use a wooden spoon to stir until combined, then use your hands to bring the dough together.

Step 3
Turn onto a lightly floured surface and knead for 10 minutes or until smooth and elastic. Brush a bowl with oil to grease. Place dough in bowl and cover with plastic wrap or a damp tea towel. Set aside in a warm, draught-free place for 45 minutes or until doubled in size.

Step 4
Preheat oven to 210°C. Brush an 11 x 21cm (base measurement) loaf pan with oil to grease. Combine the parsley, thyme, basil and feta in a bowl. Punch down the centre of the dough with your fist. Turn onto a lightly floured surface and knead for 2 minutes or until dough is elastic and has returned to original size.

Step 5
Divide into 3 equal portions. Roll into long skinny lengths. place on oven tray, cover and set aside in a warm, draught-free place for 30 minutes or until doubled in size. When ready brush oil and feta mixture over the dough, then carefully plait pieces together.

Step 6
Brush pull-apart with milk. Bake for 25-30 minutes or until golden and loaf sounds hollow when tapped on the base. Serve warm or at room temperature.

This recipe wasn’t one of our own.
Sourced from http://www.taste.com.au/recipes/1791/garlic+herb+and+feta+pull+apart

Roasted Pumpkin & Capsicum Soup

Ingredients: 

2 teaspoons olive oil (swig)
1 medium brown onion (cut into thin wedges)
1/2 garlic
Medium sized pumpkin
2 red capsicum, cut into 1.5cm pieces
1 220g can diced tomatoes, undrained, crushed
250mls (1 cup) Campbell's Real Stock Chicken
small nub of ginger
Pinch ground cumin
Pinch ground coriander
1 teaspoon paprika (optional)
Salt & ground black pepper, to taste
Fresh coriander or basil leaves, to garnish
Small bottle of cream

Directions:
In a roasting dish place pumpkin,
(smallish pieces cook faster)
capsicum, garlic cloves and onion,
cover with a swig of oil, thyme and rock salt,
roast at 180’c for about 20 mins, or until soft.

When vegetables are soft blend with
tinned tomatoes into a smooth consistency.

Pour into a large pot, add 1/2 cup of hot water,
1 cup of chicken stock, grated ginger,
cumin and coriander
place on the stove and bring to a simmer.

Add salt and pepper to taste and if you like a
bit of heat a teaspoon of paprika.
simmer for 20mins.

Stir through cream and serve with a side of bread.

Apricot Fudge Slice

Quick and easy slice that you keep in the fridge - prep time: 15-20mins

Ingredients
125g butter

½ Cup Chelsea Soft Brown Sugar

½ tin sweetened condensed milk

1 cup chopped dried apricots

1 x 250g packet of wine biscuits, crushed

¼ Cup desiccated coconut to decorate

Directions

Heat 125g butter, Brown Sugar and condensed milk until the butter has melted. Do not boil.

Add chopped apricots and crushed biscuits. Mix well. Press into a greased 20 x 30cm slice dish. 

Give it at least an hour to set in the fridge

and then enjoy.

*this recipe has not been altered to be our own

- found on the Chelsea website.  

Ham and Corn Chowder

Ingredients: 

• 6 slices deli champagne ham
• (can use bacon if you prefer
  a saltier taste)
• 1/4 cup unsalted butter
• 2 cloves garlic, minced
• 2 onions, diced
• 2 tins corn kernels 
• 1 tin creamed corn 
• 2 teaspoons fresh thyme leaves
• 2 tablespoons all-purpose flour
• 4 cups milk, or more, as needed
• 1 t paprika 
• 6 small potatoes 
• Kosher salt and freshly ground black pepper, to taste

Directions:

Heat a large skillet (I used a large wok) over medium high heat.
Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
Add ham and brown for 5 minutes, stir in corn and thyme until fragrant, (about 1-2 minutes)
Whisk in flour until lightly browned, about 1 minute.
Gradually whisk in milk, and cook,
whisking constantly, until slightly thickened, about 1-2 minutes. Stir in cubed potatoes.
Bring to a boil; reduce heat and simmer until potatoes are tender, about 20 minutes.*
add salt and pepper, to taste. If the chowder is too thick,
add more milk as needed until desired consistency is reached.
Serve with a side of crusty bread

Note: *Cooking time may need to be adjusted depending on the thickness of the potatoes.

Apricot and Date Rice Pudding

A yummy spin on the usual raisin rice pudding

Ingredients 1.

• Unsalted butter
• 7 cups full fat milk
  (plus more as needed)
• 2 cups brown rice
• 3/4 cup granulated sugar
• 1/4 teaspoon fine sea salt
• 2 tablespoons packed light brown sugar
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon vanilla extract

Ingredients 2.

• 1/2 cup (cubed) dates
• 1/2 cup (cubed) apricots
• T golden syrup

Stir together in a large casserole sized pot

(Ingredients 1) place on the stove and bring
to a low simmer, cover with a lid.

Cook on low temp for 3 1/2 hours,
- stir regularly.

Note: If there is not enough liquid and the rice is beginning to stick,
add some more milk.

Check on the rice pudding at about the 3 1/2 hour mark,
if the rice is nearly cooked this is when you add the second lot of ingredients,

stir through and allow to cook until rice is soft and creamy.

Serve with vanilla ice cream.

Yum!!   

Blueberry Citrus Cheesecake

prep time: 40mins

bake time: 40mins

setting time: 6 hours 

Well worth the wait...

Ingredients: 

• Coconut Crust:
• 1 ½ cups sweetened flaked coconut
• ¼ cup sugar
• ¼ cup all-purpose flour
• 1 large egg white, at room temperature
• Cheesecake Base:
• 750g cream cheese, at room temperature
• 1 300 mL tin sweetened condensed milk
• 1 Tbsp finely grated lime zest
• 2 tsp vanilla extract
• 2 large whole eggs, at room temperature
• 1 large egg yolk, at room temperature
• 1 cup frozen blueberries
• Citrus Curd:
• 2 large whole eggs
• 2 large egg yolks
• ½ cup sugar
• 1 Tbsp finely grated lime zest
• ½ cup fresh lime juice or lemon 
• ½ cup unsalted butter, cut into pieces
• ¼ cup sour cream
• Topping:
• 1 cup whipping cream
• 1 Tbsp instant skim milk powder
• 2 Tbsp sugar
• ½ tsp vanilla extract
• ½ cup fresh blueberries, for garnish

 Directions

1. Preheat the oven to 180 °C. Lightly grease a springform cake tin and place onto a baking tray.
2. For the crust, stir the coconut, sugar and flour together. Whisk the egg white until frothy and then stir this into the coconut. Press into the bottom of the prepared pan (I used a potato masher to press it down). Bake the crust for about 18 minutes, until lightly browned around the edges and then cool before filling.
3. For the cheesecake, lower the oven temperature to 150 °C. Beat the cream cheese until light and fluffy. Beat in the condensed milk, scraping the sides and bottom of the bowl well. Beat in the zest and vanilla, then on a lower speed; beat in each egg and the yolk one at a time. Pour this over the cooled crust. Blend frozen blueberries, swirl through mixture and bake for about 40 minutes, until the outside of the cheesecake is set, but the centre still has a little jiggle to it. Prepare the lime curd as the cheesecake cools.
4. For the curd, whisk the whole eggs, egg yolks, sugar, lime zest and juice in a metal bowl. Whisk in the butter and sour cream and place the bowl over a pot of gently simmering water, whisking often, until the lime curd has thickened, about 10 minutes. Strain the curd and spread this gently over the cheesecake. Once fully cooled to room temperature, chill the cheesecake for at least 6 hours (do not cover with plastic wrap).
5. For the topping, whip the cream. Stir in the sugar and vanilla and spread this over the cheesecake, leaving a 2-inches of the lime curd visible around the outside. Top the cream with blueberries and chill until ready to serve. The cheesecake will keep, refrigerated, for up to 3 days.

Banana Chocolate Chip Loaf

This yummy loaf is a very
simple snack to whip up

prep time: 10 mins
bake time: 60 mins

Ingredients:

• 1/4 cup vegetable oil

• 1 1/2 cups of flour

• 1 t baking soda
  
• 1 cup sugar

• 1/2 t of salt

• 2 eggs

• 3 bananas (black is best)

• 1 cup chocolate chips

Pre-heat the oven to 180°C

Grease a medium sized loaf pan/dish. 

Step 1. In a large bowl, whisk together flour, sugar, baking soda and salt.

Step 2. Mix in the oil, mashed banana and eggs

(if bananas are frozen, nuke them in the microwave for 2mins,

they come out of their skins mashed!!)

Step 3. Stir in chocolate chips (do not over mix, we want this bad boy to rise)

pour into the pre-greased loaf dish.

Step 4. Check on loaf at 60mins, prick centre with a wooden skewer -

the skewer should come out clean,

(it's ok if there's chocolate on the skewer, choc drops will set once loaf cools.)

Allow loaf to cool in dish for 10 mins, before turning out onto cooling rack.

Enjoy!

Bush Honey Yoghurt w/ fruit

A quick and healthy afternoon snack

Ingredients:

• Yoghurt 
  (I used Biofarm honey bush - organic,
  which I like because it's additive free and probiotic. But you can use
  what ever takes your fancy)
• Berries or fruit
  (I used fresh blueberries and a
  mix of frozen summer berries.
• Dried banana chips
• Mixed nuts 
• A swirl of maple syrup or honey

Layer the bottom of your jar, or bowl with fruit and nuts, then a layer of yogurt, swirl on some maple syrup and repeat layers until you have the desired amount.

enjoy :) 

Homemade Hummus

Beetroot Hummus

Ingredients 

• 420 grams chickpeas (tin, drained)
• 450 gram tinned beetroot (drained)
• 1 T garlic or 4 cloves (crushed or chopped)
• 1/2 a lemon (freshly squeezed)
• 90 ml olive oil
• 60 ml tahini (simple to make or can buy pre-made) 

put all ingredients into a blender until smooth, 
if you are not happy with the consistency 
you can add more olive oil or a splash of water.

Jalapeno Hummus

Ingredients

• 420 grams chickpeas (tin, drained)
• Jarred or fresh jalapenos - I used 15 slices from a jar,
  (depends on the heat you are after)
• 1 T garlic or 4 cloves (crushed or chopped)
• 1/2 lemon or 1/2 lime (freshly squeezed)
• 90 ml olive oil
• 60 ml tahini (simple to make or can buy pre-made)

put all ingredients into a blender until smooth, 
if you are not happy with the consistency 
you can add more olive oil or a splash of water.


Keep in the fridge for upto a week. 
Can be used on crackers, bread or as a salad topping.

Happy eating.