750ml Rice Krispies (puffed rice cereal) 250ml peanut butter, I like the crunchy 125ml maple syrup 250g chocolate, chopped 60ml butter, cubed
Line a 200cm x 200cm baking tin with baking paper. Add the Rice Krispies to a large mixing bowl and set aside. Add the peanut butter, syrup, chocolate and butter to a saucepan and place over a very low heat until melted. Remove from the heat and stir through. Pour this mixture over the Rice Krispies and mix until well combined. Spoon into the prepared baking tin, level it out and refrigerate for one hour. Cut into bars.
This recipe makes about 30 medium sized meatballs.
Meatballs: 4 slices white bread, crusts cut off 500ml water 1kg minced/ground beef 2 eggs 15ml salt 2,5ml ground coriander 2,5ml ground cumin 5ml white pepper 10ml ground ginger 125ml flour vegetable oil
Banana and Onion Sauce: 3 onions, sliced 10ml ground turmeric 20ml curry powder 20ml sugar 25ml flour 30ml apricot jam 50ml vinegar 500ml water 4 bananas, sliced 125ml desiccated coconut
For the meatballs: Preheat your oven to 180℃ and spray a large ceramic dish with cooking spray. Place the bread in a bowl and pour over the water. Stand for 1 minute. Drain the water and squeeze out any excess. Add the bread to a large mixing bowl and break it up. Add the minced meat, eggs, salt coriander, cumin, ginger and white pepper. Mix together with your hands, squeezing it through your fingers. Roll medium sized meatballs (about 15ml scoop) and place them on a baking sheet. Add the flour to a shallow bowl and lightly roll each meatball in it. Place a large pan on medium-high heat, add enough oil to cover the surface and fry the meatballs in batches until brown. Place the meatballs in the prepared baking dish and set aside.
For the banana and onion sauce: Place the same pan in which you browned the meatballs over medium-high heat, add the onions and cook until soft. Add the turmeric, curry powder, sugar and flour and stir-fry for one minute. Now add the jam, vinegar and water and stir while cooking, until you have a thickened sauce. Season with salt. Add the banana and stir through. Pour the sauce over the meatballs, sprinkle over the coconut and bake in the oven for 30 minutes. Serve the meatballs and sauce on fluffy steamed rice.
350g sweet potato, cut into 1-1,5cm cubes 350g potato, cut into 1-1,5cm cubes 1 small cauliflower head, 350-400g, cut into florets 45ml olive oil 3 eggs 250ml cultured buttermilk 5ml salt 100g mature cheddar cheese, grated
Preheat your oven to 170℃ and spray a 20cm x 20cm baking dish with cooking spray. Spread the cubed sweet potato, potato and cauliflower florets on a baking sheet, drizzle with olive oil, sprinkle with salt and roast in the oven until cooked but not mushy. Set aside to cool. Add the olive oil and eggs to a large jug and whisk together. Pour in the buttermilk and salt and whisk until the mixture is amalgamated. Add the grated cheese and stir through. Place the pastry on a lightly floured surface and roll it out to a square. Line the prepared baking dish on the bottom and sides and trim the edges. Spoon the cooled vegetables in the pastry shell and pour the buttermilk mixture over. Bake in the oven for 40 minutes. Serve as a side dish or as a vegetarian main with a salad.
200g + 50g feta, crumbled 100ml milk 350g cherry tomatoes, halved 1 small cucumber, diced a handful of basil, chopped half an onion, finely chopped 30ml balsamic vinegar 30ml olive oil 20g pine nuts, toasted
Crumble the feta into a blender’s cup and add half the milk. Blitz with an immersion blender until it becomes emulsified – add the rest of the milk a little at a time, aiming for a creamy consistency that will sit on a plate. Crumb the 50g feta into the whipped feta and spread on a serving plate. Add the halved tomatoes, cucumber, basil and onion to a mixing bowl and pour over the balsamic, olive oil and salt and pepper. Mix together and spoon on to the whipped feta. Scatter over the toasted pine nuts and a few extra basil leaves.
45ml butter 30ml olive oil 4 leeks, washed and sliced in coins 2 cloves of garlic, minced 2 x 400g tins of chopped tomato 15ml sugar 5ml salt 500ml vegetable stock 60ml cream a handful of basil leaves
Place a saucepan over medium-high heat and add the butter and olive oil. Add the leeks and cook, stirring often, until just before the leaks start to caramelise. Add the garlic and stir-fry for 1 minute. Add the tomato, sugar, salt and vegetable stock and bring to a boil. Turn the heat down to a simmer and cook for 15 minutes. Blitz the soup with an immersion blender until smooth and place it back on a medium-high heat. Pour in the cream and simmer for another 2-3 minutes. Scatter over the basil leaves and serve with toasted cheese sandwiches.
Scone layer: 60ml vegetable oil 15ml sugar 100ml milk 1 egg 1 x 400g tin of corn kernels 250ml flour 1,2ml salt 8ml baking powder 30ml thyme leaves, chopped
Place a large saucepan on medium-high heat and pour in some vegetable oil. Add the onion and carrots and cook until the onions are soft. Add the garlic and stir-fry for one minute. Add the tomato paste, minced beef and aubergine and stir to break up the mince. Pour in the stock, add the thyme and salt and simmer for 30 minutes or until the mixture is dry. Spoon the beef mixture in to a 28cm x 21cm ceramic dish and set aside.
Preheat your oven to 180℃. Add the vegetable oil, sugar, milk and egg to a mixing bowl and whisk together. Add the corn kernels, mix through and set aside. Sift the flour, salt and baking powder into a mixing bowl. Scrape the corn mixture into the bowl and add the thyme leaves. Mix through – you will have quite a stiff dough. Spoon the scone mixture on to the beef mixture and spread it out evenly with the back of a spoon. Bake in the oven for 45 minutes until golden brown. Serve the pie with a garden salad on the side.
350g green beans, sliced into 1cm lengths 200g flour 10ml baking powder 5ml curry powder 2,5ml ground turmeric 5ml salt 2,5ml white pepper 2 eggs half an onion, very finely chopped 90ml water vegetable oil for frying
Place the prepared green beans in a saucepan oven medium-high heat, add about 500ml water and simmer for 5 minutes. Drain well and set aside to cool. Add the flour, baking powder, curry powder, turmeric, salt and pepper to a mixing bowl and stir together. Add the cooled beans and mix again. Add the eggs, onion and water to a bowl and whisk together. Pour into the bean mixture and stir to form a batter. Place a pan on medium-high heat, add enough oil to generously cover the bottom and wait for it to heat up. Fry spoonfuls of the mixture for 3-4 minutes per side. Serve the fritters warm.
250g butter, room temperature, cubed 300g sugar 6 eggs 4-5 lemons, 80ml of finely grated zest 4 x 250ml self-raising flour 5ml salt 80ml poppyseeds 500ml cultured buttermilk
Preheat your oven to 180℃ and line two 23cm loaf tins with baking paper. Add the butter and sugar to the bowl of a stand mixer fitted with the paddle attachment and beat on high speed until creamy. Add the eggs one at a time and beat well to incorporate. Scrape the mixture down once or twice. Add the lemon zest and mix through. Now add the flour, salt and poppyseeds to another mixing bowl and stir through. Alternatively add a few spoonfuls of flour and buttermilk, starting and ending with the flour mixture. Mix on high speed for one minute. Spoon the mixture into the loaf tins and bake for one hour. Remove from the baking tins and cool on a cooling rack. Cut the loaf into slices about 2 cm thick and then cut each slice into three pieces. Space the rusks evenly on a baking sheet and dry in the oven at 100℃ for 3-4 hours. Cool completely and store in a glass container.
My Whisk and I 