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Foodie Friday: Vietnamese lamb pho

Foodie Friday

Our love affair with Vietnamese pho continues and this recipe features a distinctly Australian spin on the dish courtesy of Australian Lamb. Rather paradoxically, research has also found that eating spicy food can help you cool down in the heat. Essentially chilli triggers an immediate response from the thermoregulatory system making your body sweat, which in turn cools down your body as sweat turns to water vapour. Genius!

Vietnamese lamb pho

Serves: 4
Preparation time: 10 minutes
Cooking time: 25 minutes

Ingredients

400g lean lamb backstrap, very thinly sliced
200g dried vermicelli noodles
1.5L (6 cups) vegetable stock
5cm piece fresh ginger, thinly sliced
3 star anise
1 cinnamon stick
1/4 cup (60ml) fish sauce
3 green onions, cut into 3cm lengths
1 bunch Asian greens, cut into 3cm lengths
150g Asian mushrooms, thinly sliced
250g bean sprouts
Long red chilli (thinly sliced), coriander, Thai basil leaves, hot chilli sauce and lemon wedges to serve

Method

  1. Prepare noodles according to packet instructions. Drain and set aside.
  2. Meanwhile, place stock into a large saucepan. Add two cups (500ml) water, ginger, star anise, cinnamon and fish sauce. Bring to the boil over high heat before reducing heat to a simmer. Simmer, uncovered, for 20 minutes. Strain broth and return to pan. Return broth to the boil, add onions, greens and mushrooms and simmer for 2-3 minutes or until softened.
  3. Divide noodles and 3/4 of sprouts between four large soup bowls. Top with lamb and ladle over hot broth. Serve topped with remaining sprouts and your choice of sliced chilli, coriander, Thai basil, chilli sauce and lemon wedges.

Extra tips

  • Depending on how much heat you want, you could substitute the hot chilli sauce for sweet chilli sauce.
  • To achieve that essential finely shaved texture, place the meat in the freezer for 15 minutes before slicing to achieve paper-thin slices.
  • For tender lamb, ensure you slice the meat against the grain.
  • Lamb rump, backstrap or leg steaks would also work well in this recipe.
  • Serve with hoisin sauce, if desired, for extra sweetness.

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Foodie Friday: Ravioli with lemon butter and greens

Ravioli with lemon butter and greens

Foodie Friday

Who said pasta should be reserved for winter? Proving it can be enjoyed all year, this light vegetarian ravioli is perfect for summer entertaining and given it takes just seven minutes to prepare, you’ll have plenty of time to catch up with your guests. Courtesy of Maxwell & Williams, today’s recipe is served on the brand’s statement Positano range. Bon appetit!

Ravioli with lemon butter and greensPreparation time: 7 minutes
Serves: 4 people

Ingredients

500g pre-made ricotta ravioli
50g butter
2 cloves garlic
1 lemon, juiced and zested
500g baby spinach leaves, rinsed
1/4 cup baby capers
Parmesan, grated
Cracked pepper
Fresh dill, to garnish

Method

1. Fill a medium-sized saucepan halfway with water and a pinch of salt. Place over high heat and bring to boil. Gently and carefully place the ravioli in the water and boil for approximately 4-5 minutes or until cooked through. Drain through a colander and set aside.

2. Set a large saucepan over high heat and melt butter. Add garlic, lemon juice, zest and capers, stir to combine and reduce heat. Stir through spinach and cook for 2 minutes or until wilted.

3. Add in ravioli and gently toss to combine.

4. Transfer to serving platter and top with parmesan, cracked pepper and dill.

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Foodie Friday: Prawn sliders

Foodie Friday

Sliders have been big on the culinary scene for a while now making this prawn iteration ideal for the upcoming festive season. The recipe is brought to us by our friends at Maxwell & Williams and is showcased on the brand’s gorgeous glazed Wayfarer range which comes in two summery colours (sea foam and a breezy blue) that really make the dish pop.

Preparation time: 10 minutes
Serves: 12

Ingredients

  • 1⁄2 cup (150g) whole egg mayonnaise
  • 1⁄2 tbsp paprika
  • 2 tbsp tomato sauce
  • 12 brioche sliders
  • 1 baby cos lettuce, rinsed
  • 1 cucumber, peeled lengthways
  • 24 cooked prawns
  • 1⁄2 avocado, sliced

Method

  1. In a small bowl mix mayonnaise, paprika and tomato sauce. Set aside.
  2. Cut brioche sliders in half and arrange bottom halves on a serving platter.
  3. Tear baby cos leaves in half and place onto each slider base followed with a cucumber length, two prawns and the sliced avocado. Top with mayonnaise and brioche lids.
  4. Transfer any remaining mayonnaise into small bowl along sliders and serve immediately.

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Foodie Friday: Watermelon Cake

This week’s recipe comes from paediatric nutritionist, Mandy Sacher of Wholesome Child and not only is it a fabulous healthy alternative for the warmer months but it looks rather stunning too.

“When my daughter turned two and started daycare we served a watermelon cake for her birthday. The kids loved it, the teachers thought it was the best idea ever and the parents were amazed at how quickly it disappeared!” says Mandy of the cake that is gluten, nut and egg free making it ideal for allergy sufferers.

Serves: 16 slices
Preparation time: 15 minutes

Ingredients

  • 1 large seedless watermelon (7-9kg)
  • 1-2 cups (250-500ml) whipping cream (depends on the size of your watermelon)
  • ½ tsp vanilla extract or powder (optional)
  • Seasonal fresh fruit for topping

Method

  1. Remove the top and bottom from the watermelon as well as the rind from the middle section. You should be left with a cake-shaped piece of watermelon.
  2. Pat the outside of the watermelon dry with paper towels. This is a very important step as it helps the whipped cream adhere to the watermelon.
  3. In a large bowl, whip the cream with an electric hand mixer until firm and creamy. Add vanilla extract or paste, if using, and whip to combine.
  4. Frost the watermelon cake with the whipped cream and top with your favourite fruits and berries or serve without.

Serving and storing leftovers: Serve immediately or store in the fridge for up to three days.

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Foodie Friday: Lamb kofta with smoked eggplant

Simple yet sophisticated, the spiced keftas combine with fresh greens and a zingy dressing for a play on classic Middle Eastern flavours. This recipe was created by Shane Delia of Melbourne restaurants Maha and Biggie Smalls in partnership with Australian Lamb. It’s an impressive looking dish that’s ideal to cook when you’re having family and friends over for Sunday night dinner.

Serves: 4-6 |  Prep: 30 mins  |  Cooking: 30 mins

Ingredients

Lamb kefta

  • 600g lamb mince
  • 20g cumin powder
  • 10g coriander powder
  • 10g flaked salt
  • 10g chopped parsley
  • 2 garlic cloves, peeled and crushed

Sauce

  • 2 eggplant, chargrilled and peeled
  • 2L lamb or vegetable stock
  • 200g dry chickpeas soaked and cooked
  • 200g pearl couscous blanched
  • 1/2 bunch silverbeet
  • 1/2 bunch cavolo nero (black cabbage) or kale
  • Lemon juice
  • Red Aleppo or paprika
  • 30g butter
  • 1 tsp cumin
  • 1 tsp coriander powder

Dressing

  • 30g slivered almonds or roughly chopped almonds
  • 30g pomegranate seeds
  • 5 sprigs parsley leaves, finely sliced
  • 4 sprigs coriander leaves, finely sliced
  • 100ml Olive oil
  • Lemon juice to taste
  • Salt to taste

Method

  1. Place all ingredients for the kefta in a medium sized bowl, mix and knead very well for 3-4 minutes. Roll into small balls and rest for at least 20 minutes.
  2. Heat up a medium sized pot and sear lamb kefta until golden brown on all sides, set aside once all are golden.
  3. Place same pot back on the heat, drizzle olive oil and add butter. Sauté chickpeas, couscous, spices and salt.
  4. Put the lamb back in the pan and add the stock, bringing to the boil. Simmer for 5 minutes or until the stock has reduced by half.
  5. Add silverbeet, eggplant, cavolo nero and season with salt and lemon juice.
  6. Place into a serving dish and dress over the top with almond and pomegranate dressing.

Tips

  • The key to this recipe is working the spices into the lamb to get the best flavour. This means getting hands on and massaging it through the meat with your fingers at least 20 minutes before cooking.
  • Make sure the lamb kefta are browned off evenly all around to create a caramelised lamb flavour throughout the dish.
  • Instead of the silverbeet or kale, you can use any greens you come across in the supermarket like fresh chard, spinach or cabbage.
  • You can make this recipe gluten-free by using lentils or dried beans instead of couscous, or swap the couscous for a side of rice.
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Foodie Friday: Banana & blueberry pancakes

Nothing says “the weekend” like homemade pancakes for breakfast! This easy recipe from Australian Bananas puts a delicious (and healthy) twist on a traditional batch.

Makes: 12 |  Prep: 20 mins  |  Cooking: 25 mins

Ingredients

  • 2 ½ cups plain flour
  • 1 ½ tbs baking powder
  • ¼ cup caster sugar
  • ¼ tsp sea salt flakes, crushed
  • 600ml buttermilk
  • 1 egg, beaten
  • 2 tsp vanilla extract
  • 60g butter, melted plus extra for greasing
  • 4 Cavendish bananas
  • 125g blueberries
  • Thick greek yoghurt, extra banana slices & honey to serve

Method

  1. Sift the flour and baking powder together into a large bowl. Stir in the sugar and salt.
  2. Combine the buttermilk, egg, vanilla extract and melted butter in a jug. Pour into the dry ingredients and stir gently until combined.
  3. Set the batter aside for 5 minutes.
  4. Heat a large non-stick frying pan over medium heat. Brush base with extra melted butter.
  5. Grease 3 x 11cm ring moulds with spray oil and place into the pan.
  6. Fill each ring mould with a 1/3 cup of the batter and spread evenly in the moulds.
  7. Press a few blueberries into each pancake then top with a few slices of banana.
  8. Cook pancakes for 4 minutes or until the underside is golden and the top surface forms bubbles. Carefully remove the ring mould.
  9. Turn the pancakes over and cook a further 3-4 minutes or until golden and cooked through. Remove to a board. Repeat with remaining batter, berries and bananas.
  10. Serve warm topped with yoghurt, banana and a drizzle of honey.

Tips

  • Buttermilk is low-fat and makes light fluffy pancakes. If you don’t have buttermilk you can make your own by adding 1 tablespoon freshly squeezed lemon juice to 250ml (1 cup) full cream milk.
  • To reheat pancakes, place between baking paper and warm in a sandwich press.
  • If you don’t have rind moulds, spoon 1/3 cup of batter per pancake into greased frying pan.
  • These are great packed in a lunch box as a snack, cut pancakes into 4 wedges, sandwich 2 together with a little cream cheese.

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Foodie Friday: Za’atar-crusted rack of lamb

This is a great pleaser and is made with a minimum of fuss! The lamb gets a boost with the addition of za’atar, a Middle Eastern spice blend that usually includes thyme, sesame seeds, sumac and sometimes other herbs or spices.

Ingredients

2 racks of lamb, each about 625 g, frenched
Salt and freshly ground pepper
1 cup (250 g) Greek yoghurt
3 Tbs. fresh thyme leaves
3 Tbs. sesame seeds
3 Tbs. sumac

Method

1. Season the racks of lamb generously with salt and pepper, then brush all over with the yoghurt. Let stand at room temperature for 30 minutes.

2. Preheat an oven to 190°C.

3. In a small bowl, stir together the thyme, sesame seeds and sumac. Pack the mixture onto the meaty side of the lamb. Place the racks, with the seasoned side facing up, on a rack in a baking dish. Roast until the crust is nicely browned and an instant-read thermometer inserted into the thickest part of the meat, away from the bone, registers 55°C for medium-rare, 25 to 30 minutes, or until done to your liking.

4. Transfer the racks of lamb to a carving board, cover loosely with aluminium foil and let rest for 15 minutes. Carve the racks into chops and serve immediately. Serves 6 to 8.

From the Williams Sonoma Test Kitchen

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Foodie Friday: Parmesan crusted salmon

Fish is an important part of a healthy diet and salmon is one of the most nutritious sources of Omega 3 fatty acids. Studies have shown that a diet rich in Omega 3 has been shown to improve cognitive function in young adults. Thanks to Tassal for today’s recipe.

Serves 4

Ingredients

4 Tassal Fresh Salmon Portions, skin-off
2 Tbsp olive oil
1 clove garlic, minced
1⁄2 cup finely grated parmesan cheese
1⁄4 cup panko bread crumbs 30g butter, melted
1 Tbsp chopped fresh parsley
2 lemons, zest only
1 whole broccoli, remove stem
2 large Corn
Salt and Pepper, for seasoning

Method

Step 1 Pre-heat oven to 180°C, and put 2L of water in a pot to boil with 1 tablespoon of salt.

Step 2 In a mixing bowl, mix together; olive oil, garlic, parmesan cheese, bread crumbs, butter, parsley and lemon zest until well combined.

Step 3 Place Salmon onto a lined baking dish, and cover the top of fillets with mix. This will make the crust. Place the salmon in the oven for 8-10 mins.

Step 4 The water should be boiling, cut the corn into 4-5 pieces depending on the size and drop into salted boiling water for 3 mins. Add broccoli to the water, leaving corn in and leave for 5 mins. Strain vegetables and season.

Step 5 The salmon should be cooked now, remove from oven and lift straight onto board. Serve with broccoli and corn and enjoy!

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Foodie Friday: Welsh Rarebit with tangy watercress salad

Sharp cheddar, ale and apple slices elevate this open-faced toasted sandwich to a chic dinner on the fly. A peppery watercress salad counters the richness of the cheese topping. Perfect for a night in on the sofa! Thanks to Williams Sonoma for this week’s recipe!

 Ingredients

  • 1 loaf crusty white bread, cut into 8 thick slices
  • 1 apple, preferably Fuji, cored and thinly sliced
  • 1 bunch watercress, tough stems removed
  • 1 1/2 cups chopped cos lettuce
  • 1 Tbs. extra virgin olive oil
  • 2 tsp. lemon juice
  • Flaky sea salt
  • Freshly ground pepper
  • 3 Tbs. unsalted butter
  • 3 Tbs. plain flour
  • 1/2 cup pale ale
  • 2 tsp. Worcestershire sauce
  • 1 tsp. wholegrain mustard
  • 250 g aged cheddar cheese, shredded

Method

Place a rack about 10cm below the grill. Preheat the grill.

On a rimmed baking sheet, arrange the bread slices in a single layer and grill until lightly browned, about 1 minute. Remove the baking sheet from the oven and leave the grill on. Arrange the apple slices in even layers on top of the bread slices; set aside. In a large bowl, toss the watercress and cos lettuce with the oil and lemon juice and season to taste with salt and pepper; set aside.

In a small saucepan over medium-low heat, melt the butter. Whisk in the flour and cook for 1 minute. Whisk in the beer and cook until the mixture is thick and bubbly, about 1 minute. Reduce the heat to low and add the Worcestershire sauce, mustard and a handful of the cheese. Cook until the cheese has melted, whisking in only one direction to prevent the sauce from becoming stringy. Continue adding the cheese by the handful and stirring it until melted before adding the next handful, until all of the cheese has been added and melted. The mixture will be very thick and paste-like.

Working quickly, spread the cheese mixture evenly over the apples. Grill until the cheese is bubbly and browned in places, about 1 minute. Place 2 cheese toasts on each plate, top with a big mound of salad and serve immediately.

Serves 4.

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Foodie Friday: Drunken garlic clams

This recipe from Maxwell & Williams is an easy one to make. With a range of fresh ingredients, it’s cooked and served in their 2.5L Vitromax dish, but any casserole would do.

Serves: 4 | Prep: 10mins | Cook: 10mins

Ingredients

  • 3 tablespoons butter
  • ¼ cup garlic cloves, crushed
  • ¼ cup spring onion, finely sliced
  • ½ onion diced
  • 1 ½ cups white wine
  • 1 cup chicken stock
  • 1kg clams or cockles, small
  • ½ cup cream
  • 2 tablespoons parsley, roughly chopped
  • 2 tablespoons dill, roughly chopped
  • 2 tablespoons chilli, roughly chopped

Method

Place your casserole over a medium heat and add butter, garlic, cloves and onion.

Sauté for 4 minutes or until soft.

Increase heat to high and pour in white wine, cook for 1 minute.

Reduce heat to medium and add chicken stock and cream, stirring to combine.

Immediately add clams, cover and allow simmering for 2-3 minutes or until clams have opened.

Remove from heat and top with parsley, dill and chilli.

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Foodie Friday: The perfect chocolate chip cookies

These classic, perfect chocolate chip cookies have a tinge of caramel flavour and are studded with chocolate goodness.

Tip: Use a small ice-cream scoop to form balls of dough and they’ll bake into gorgeous, perfectly round cookies every time.

Ingredients

  • 200 g plain flour
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 125 g unsalted butter, at room temperature
  • 100g light brown sugar
  • 90 g granulated sugar
  • 1 large egg
  • 1 tsp. vanilla extract
  • 470 g chocolate chips

Method

Preheat the oven to 180°C. Line two baking sheets with baking paper.

In a bowl, sift together the flour, baking powder and salt. In a large bowl, using an electric mixer on medium speed, beat the butter, brown sugar and granulated sugar until smooth, about 2 minutes. Add the egg and vanilla and mix on low speed until blended. Slowly add the flour mixture and mix just until incorporated. Switch to a wooden spoon and stir in the chocolate chips.

Using a small ice cream scoop or heaping tablespoon, drop the dough onto the prepared baking sheets, spacing the dough mounds 5 cm apart.

Bake the cookies, 1 sheet at a time, until the bottoms and edges are lightly browned and the tops feel firm when lightly touched, 10-13 minutes. Let the cookies cool on the baking sheets for 5 minutes, then transfer cookies to wire racks to cool completely. Makes 30 cookies.

–From the Williams Sonoma Test Kitchen.

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Foodie Friday: Chocolate cake with stewed blood plums

This week’s recipe comes from Maxwell & Williams and Melbourne blogger @Georgeats. Styled on Maxwell & Williams’ gold mezze serving tray.

Serves: 12  | Prep: 20mins | Cook: 40mins

Ingredients

For the cake:

  • 200g dark cooking chocolate
  • 150g butter
  • 4 large eggs
  • 1 ½ cups almond meal
  • 1 tablespoon espresso
  • 50g caster sugar
  • 50g brown sugar
  • ½ teaspoon salt
  • ½ teaspoon baking powder

For the plums:

  • 5 ripe blood plums
  • 1 teaspoon maple syrup
  • ½ teaspoon vanilla bean paste
  • 20g butter

Method

Preheat the oven to 180 degrees Celsius.

Using the double boiler method, melt the chocolate and butter in a stainless steel bowl over a pot of boiling water, ensuring the water doesn’t touch the base of the bowl. Once it is completely melted and combined, add the sugar, salt and espresso, and continue to stir until the sugar granules disappear.

Remove from the heat. Separate your egg yolks from your whites, ensuring your utensils are squeaky clean, and beat the egg whites until stiff peaks form.

In a large bowl, combine the almond meal with the chocolate mixture, followed by the egg yolks, and mix well.

Gradually, spoon by spoon, mix in the beaten egg whites, until they are completely combined, and you are left with a fluffy chocolate cake batter.

Take a lined and greased 21cm spring form cake tin and pour in the batter. Put it in the oven for 35-40 minutes.

While the cake is cooking, slice your plums and put them in a medium saucepan along with the other ingredients. Cover them and cook on a gentle low-medium heat until they soften and become juicy. Remove from the heat.

Once the cake has cooled, remove it from the tin, spoon over the stewed plums and serve.

Serve up a slice of this cake with clotted cream and enjoy with a glass of sparkling.

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Foodie Friday: Banana double chocolate almond muffins

The perfect afternoon treat packed with the nutritional value of Australian Bananas and complimented with the indulgent taste of milk chocolate.

Ingredients

(Makes 16 muffins)

  • 4 bananas, mashed
  • 200 gm or 1 cup caster sugar
  • 150 ml or ⅔ cup oil
  • 2 eggs
  • 1 teaspoon vanilla essence
  • 240 gm or 1 ½ cups plain flour
  • 2 teaspoons baking soda
  • 50 gm or ½ cup good quality dark cocoa
  • 100 gm good quality milk chocolate, chopped into chunks
  • 100 gm flaked almonds

Method

1. Pre-heat the oven to 180°C. Prepare a muffin tray with 12 or 16 muffin papers.

2. Sift the flour, baking soda and cocoa together.

3. Mix the bananas, caster sugar, oil and eggs in a large bowl until well combined.

4. Add the rest of the ingredients (flour, cocoa, baking powder, chocolate and 50 gm of the almonds) and stir until just incorporated, without over mixing.

5. Fill the muffin papers to just over ¾ full and sprinkle with the remaining almonds.

6. Bake for approximately 20-25 minutes or till cooked in the middle when tested with a knife.

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Foodie Friday: Carrot-coconut soup with fresh ginger

It’s the season! That is, the season of sniffles, chilly mornings and double doonas. It’s also the season we start craving warming soups like this nutrient-rich treat from Williams Sonoma.

Using a Vitamix blender makes this soup particularly simple to prepare. The blades reach such a high speed that they create enough heat to friction-cook ingredients while maintaining the colour, taste and vibrancy of the fresh ingredients.

It’s almost like a healthy juice transformed into a fast and tasty weeknight meal, especially when paired with some crusty bread or a cheesy tortilla.

Serves 2

Ingredients 

  • 2 Tbsp olive oil
  • 1 onion, chopped
  • 4 large carrots, peeled and sliced
  • Juice of 1 orange
  • 1 can (400ml) coconut milk
  • 7 cm piece fresh ginger, peeled and sliced
  • Sea salt and freshly ground pepper
  • Crème fraîche for garnish (optional)
  • Chopped fresh chives for garnish (optional)

Method  

In a sauté pan over medium heat, warm the olive oil. Add the onion and carrots and sauté until the vegetables are tender, 5 to 7 minutes. Remove from the heat and set aside.

In a Vitamix blender, combine the orange juice, coconut milk, onion, carrots and ginger in the order listed. Cover with the lid. Set the Vitamix to 1 and turn the machine on. Slowly increase the speed to high and continue blending until steam escapes from the lid, about 6 minutes. Remove the lid, taste the soup and season with salt and pepper.

Divide the soup between 2 bowls, garnish with the crème fraîche and chives, and serve immediately.

–For more autumn meal inspiration, head to www.williams-sonoma.com.au

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Foodie Friday: Roasted Pork Chops with grapes

Golden and jewel tones define autumn cooking, evoking the turning leaves on the trees and the seasonal bounty available at the farmers’ markets. Williams-Sonoma has taken this inspiration and turned it into a delicious weeknight dinner which can be cooked on a single baking tray, such as its nonstick, commercial-grade Goldtouch pan.

Beautifully caramelised pork chops (bone left in for added flavour) are perfectly complemented by the bursting sweetness of grapes and the intense fragrance of rosemary. Grapes are wonderful right now and seedless red grapes are ideal here. If you’ve never tried roasting grapes in a savoury context, then this simple recipe will be a revelation.

Serve it with a simple salad of bitter green leaves and some crusty baguette for an easy, bistro-inspired dinner that takes no time at all. While the oven is preheating you can bring your chops to room temperature – it’ll be just enough time to whip up a salad, set the table and open that bottle of pinot.

Serves 6

Ingredients

  • 6 bone-in pork chops, each about 375g and 2cm thick
  • 4½ Tbsp (90 ml) extra-virgin olive oil
  • 2 garlic cloves, grated
  • Sea salt and freshly ground pepper
  • 6 cups seedless red grapes on the stems (about 875 g)
  • 1/3 cup fresh rosemary leaves

Method

Position a rack in the upper third of an oven and preheat to 240°C. Meanwhile, remove the pork chops from the refrigerator and let sit at room temperature for about 20 minutes.

Rub the chops with half the olive oil and the garlic, and season well with salt and pepper. In a bowl, toss together the grapes, the remaining olive oil and the rosemary, and season with salt and pepper.

Place the chops on a nonstick baking tray and roast for 5 minutes. Remove the baking tray from the oven, turn the chops over, and place the grape mixture on the chops, dividing it evenly. Continue roasting until the chops are done to your liking and the grapes are starting to burst, about 12 minutes more. Let rest for 5 minutes, then serve the chops and grapes drizzled with the pan juices.

–For more new-season cooking inspiration, head to williams-sonoma.com.au.

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Foodie Friday: Bircher in a Biscuit!

Today’s recipe comes from Stacey Clare — A Healthy Mum. Jen’s been making some of her recipes for Seb recently and asked her to share some with our readers. Enjoy!

These babies are soul satisfying, nourishing morsels of goodness with just the right amount of spice. Egg-free, nut-free, gluten-free and freezer safe!

Makes: 20 | Prep: 10 mins | Cooking: 25 mins

Ingredients

  • • ¼ cup coconut oil
  • • 1 tbsp ground chia seeds
  • • 3 tbsp water
  • • ¼ cup maple syrup (plus extra for drizzling)
  • • ½ tsp bicarbonate soda 
  • • 1 tsp ground cinnamon (plus extra for sprinkling)
  • • ½ tsp fresh grated ginger
  • • 3 large Granny Smith apples
  • • ½ cup buckwheat flour 
  • • 1 ½ cups whole oats
  • • 3 tbsp milk (optional)

Method

STEP 1

Preheat your oven to 180°C and line 2 baking trays with baking paper. Combine the ground chia seeds with the water and place in the fridge to set. Meanwhile, whisk the coconut oil, maple syrup, bicarbonate soda, ginger, spices and milk if you are using it, together in a bowl and whisk to combine. Set aside.

STEP 2

In a separate bowl, grate 2 apples and combine with the flour and oats. Add this to the coconut oil mixture along with the chia seed mix and stir until a sticky dough is formed.

STEP 3

Roll heaped tablespoons of the mixture into balls and place evenly on the baking tray. Gently flatten each. Slice the remaining apple thinly and top each cookie with a slice. Brush with a little extra maple syrup and sprinkle with extra cinnamon. Bake for 20-25 minutes or until crispy. Allow to cool completely before removing from the tray.

STORAGE

Fridge for 5 days & freezer for 1 month. 

STACEY CLARE’S NUTRITIONAL TIP: When choosing apples, look out for the Granny Smith variety. They contain less fructose than the red varieties and are just as sweet when cooked.

–Stace is A Healthy Mum to two young boys and an accredited health coach to the masses. She spends her days running after her busy babes who always seem to be getting into something. Her nights are spent cooking for her website or helping other mummas on their own family’s health journey in her health coaching services. Her food philosophy is all about simple, easy-to-cook food the whole family wants to eat. You can view some of Stace’s recipes here, connect with her on Facebook and Instagram or grab a copy of her lunchbox eBook at staceyclare.com

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Foodie Friday: Mac & cheese with Swiss chard and breadcrumbs

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In this indulgent dish from Williams-Sonoma, heavy cream plus aged gruyère and parmesan cheeses melt to a creamy consistency and stand in for the traditional flour-thickened sauce to make a dish that’s both vegetarian and hearty. Serve this rich dish with a refreshing romaine salad or seasonal steamed vegetables that have been lightly dressed. 

Macaroni and Cheese with Swiss Chard and Sage Breadcrumbs-652x652

Ingredients

  • 1 1/2 tbsp olive oil
  • 1/2 large onion, finely chopped
  • 1/2 large bunch Swiss chard, stems trimmed, leaves chopped
  • Salt and freshly ground pepper
  • 1/2 cup heavy cream
  • 250g elbow or shell pasta
  • 1 tbsp minced fresh sage
  • 1 slice bread, made into crumbs in a food processor (about 1/2 cup crumbs)
  • 1 cup grated aged gruyère cheese
  • 2 tbsp grated parmesan cheese

Method

In a large nonstick frying pan over medium heat, warm 1 tbsp of the oil. Add the onion and sauté for 4 minutes until beginning to soften. Add the Swiss chard and sprinkle with salt and pepper. Cook for a further 4 minutes, or until the chard is tender. Stir in the cream and remove from the heat.

Meanwhile, bring a large pot of salted water to the boil. Add the pasta and stir well. Cook until the pasta is al dente, stirring frequently.

In a small nonstick frying pan over medium heat, warm the remaining 1/2 tbsp oil. Add the sage and cook for 30 seconds until fragrant. Add the breadcrumbs and cook until browned and crisp, stirring frequently. Season to taste with salt and pepper.

Drain the pasta reserving 1/2 cup of the pasta cooking water. Add the pasta to the frying pan with the chard. Add both cheeses and stir over medium heat until the cheeses melt and the pasta is coated, thinning with the pasta cooking liquid as needed. Season to taste with salt and a generous amount of pepper. Divide the pasta among 4 warmed plates, sprinkle with the breadcrumbs and serve immediately. Serves 4.

–If you’d like to brush up on your kitchen skills, head to the Williams-Sonoma Sydney Cooking School to learn the tricks of the trade. 

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Foodie Friday: Roasted prosciutto chicken parcels with leeks

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Today we have another simple, quick, tasty and nutritious recipe thanks to Rosie at The Rosedog Blog.

Rosei says: “Wrapped chicken breast in finely sliced prosciutto, gently roasted on a bed of leeks and thyme, is not only a perfect quick alternative to the Sunday roast, but it is great for any night of the week. This impressive number uses just six ingredients and takes a maximum 35 minutes in the oven. The prosciutto wrapped around the chicken keeps it moist and succulent, whilst its saltiness provides great flavour for the leeks.”

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Serves 1

Ingredients

  • 1 leek, finely chopped, into 1/2cm slices
  • 2 tbsp coconut oil
  • 4-5 Sprigs of fresh thyme
  • Fresh ground pepper
  • 1 organic chicken breast
  • 4 slices of prosciutto

Method

  1. Pre-heat oven to 190c. In a small roasting tin, add sliced leeks, coconut oil, a good sprinkling of freshly ground pepper and half the leaves from the thyme sprigs.
  2. Carefully wrap the chicken in the four slices of prosciutto, ensuring that it is all covered. Pop on the bed of leeks. Bunch the leeks up around chicken.
  3. Place in the oven for 25-to-35 minutes depending on the size of the chicken breast.
  4. Once cooked, leave to sit for 5 or so minutes. Serve sliced into thick chunks with the rest of the fresh thyme leaves on top.

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