Monday, 22 August 2016

Coffee Muffins

  • 250g plain flour
  • 75g caster sugar
  • 75g dark brown soft sugar
  • 2 teaspoons baking powder
  • 2 teaspoons instant coffee granules
  • 1 teaspoon ground cinnamon (optional)
  • 1/4 teaspoon salt
  • 1 egg
  • 225ml milk
  • 110ml vegetable oil
  • 1 teaspoon vanilla extract

  • teaspoon
  • Scale
  • Bowl


Wash hands

Get out ingredients
Mes-en-plus (pre prep)

  1. Preheat the oven to 190o C
  2. Grease a muffin tin or line with paper cases.
  3. In a large mixing bowl, combine the flour, sugars, baking powder, coffee granules, cinnamon and salt.
  4. In another bowl, combine the egg, milk, oil and vanilla.
  5. Fold the wet mixture into the dry mixture until just moistened - do not overmix!
  6. Fill prepared muffin cups 3/4 full.
  7. Bake for 22-24 minutes or until a skewer comes out clean.
  8. Cool for 5 minutes before removing from tin to wire racks.
Thoughts on Recipe
The recipe was fairly runny. It had a lot of oil that didn't mix through as well as it should have. The coffee flavour is very strong.

Fair Trade

Fair trade
Fair trade is an organisation that helps producers in developing countries to achieve better trading conditions and promote sustainability.  It affects millions of people internationally. This problem is  common in cocoa and coffee production in the rural areas of South America and Africa. 
Lots of companies have partnered up with fair trade organisations such as Fairtrade International. These companies help farmers get the right pay that they need and deserve.  If you want to find fair trade items in your supermarket you can look for the symbol up the top of this article.    

Cherry Ripe Brownie

  • 60g butter
  • 52g Cadbury Cherry Ripe, finely chopped
  • 250g dark chocolate, finely chopped
  • 1 egg, lightly whisked
  • 55g (1/4 cup) caster sugar
  • 45g (1/4 cup, lightly packed) brown sugar
  • 75g (1/2 cup) plain flour
  • 100g red glace cherries
  • 125ml (1/2 cup) condensed milk
  • 65g (3/4 cup) desiccated coconut
  • 4-6 drops of red food colouring (optional)

  • Knife
  • Wisk
  • Cups
  • Chopping board


Wash hands
Get out ingredients
Mes-en-plus (pre prep)
  1. Preheat oven to 160C. Lightly spray a 22 x 7.5cm (base measurement) bar pan with oil. Line the base and 2 long sides with baking paper, allowing sides to overhang.
  2. Use a metal spoon to stir the butter, Cherry Ripe and 120g dark chocolate in a saucepan over medium heat until the chocolate melts. Set aside to cool slightly.
  3. Whisk the egg and combined sugar into the chocolate mixture. Add flour. Stir until smooth. Pour into the prepared pan. Bake for 25-30 minutes or until crumbs clings to a skewer inserted into the centre. Cool slightly.
  4. Finely chop half the cherries. Cut remaining cherries in half. Combine cherry, condensed milk and coconut in a bowl. Stir in the food colouring. Spoon cherry mixture over the brownie. Smooth surface. Bake for 20-25 minutes or until lightly golden. Set aside to cool completely. Remove from the pan.
  5. Heat the remaining chocolate in a microwave-safe bowl on medium, stirring every 30 seconds, for 2 minutes. Reserve 2 tablespoons melted chocolate. Pour the melted chocolate over the bar and spread over the top and sides. Drizzle the reserved chocolate lengthways to create lines. Set aside until chocolate sets. Slice.
Thoughts on the Recipe

The recipe was very sweet so you couldn't eat a whole lot at one time. The brownie was very delicious with the Fair Trade chocolate not making a difference in the taste of the brownie.

Mushroom Stroganoff

  • 250g Fairtrade long grain rice
  • 2 medium onions, chopped
  • 2 cloves garlic, crushed
  • 4 fairtrade cardamon pods, bruised
  • 500g mushrooms, sliced
  • 2 tbsp vegetable oil
  • 1 tsp chilli oil (optional)
  • 20g cornflour
  • 300mL carton double cream
  • Salt and pepper to taste

  • Knife
  • Saucepan  
  • Frying Pan
  • Wooden Spoon

Wash hands
Get out ingredients
  1. Cook the rice according to the packet instructions.
  2. Fry onion, garlic and cardamom pod in the vegetable oil and chilli oil in a frying pan over medium heat for about 8 minutes, until soft but not browned.
  3. Add the mushrooms and continue to cook for about 7 to 8 minutes until they are soft
  4. Remove the pan from the heat and allow to cool slightly.
  5. Place cornflour in a bowl and enough water to make a paste.  Add the paste slowly to the cooled mushroom mixture, stirring all the time.
  6. Add the double cream and simmer gently until thickened, adding a splash of water if needed.
  7. Season to taste before serving with rice.
Thoughts on the recipe
The recipe was creamy and smooth. It had a nice texture but I would have rathered some meat in the recipe. It was pretty good for a vegetarian recipe.

Thursday, 4 August 2016

Cauliflower Pizza

  • 1 small cauliflower, cut into florets 1 1/4 cups (150g)
  • Almond meal 3/4 cup
  • 60g finely grated parmesan
  • 2 eggs, lightly beaten
  • 2 zucchinis, thinly sliced into ribbons
  • 1 cup (240g) ricotta, crumbled
  • 4 thin slices prosciutto, torn into strips
  • Mint pesto

Wash hands
Get out ingredients

  1. Preheat 2 baking trays in a 200C oven.
  2. Whiz cauliflower in a food processor until it resembles couscous.
  3. Combine 1 ¼  cups cauliflower in a bowl with the almond meal, parmesan and eggs, then season.
  4. Place 2 sheets of baking paper on the bench and, using one-quarter of the cauliflower mixture for each pizza, place 2 mounds on each piece of paper, shaping into 5mm-thick (16cm diameter) pizza bases.
  5. Carefully transfer the pizza bases to the preheated trays, then bake for 20 minutes or until dark golden and firm.
  6. Toss zucchini with 1 tbs salt. Set aside for 20 minutes. Rinse then drain.
  7. Divide ricotta, zucchini and prosciutto among the pizza bases, then return to the oven for 5 minutes or until heated through.
  8. Drizzle the mint pesto over the pizzas and garnish with mint leaves to serve.

Thoughts on Recipe
The recipe has very expensive ingredients but they could be replaced by more traditional pizza toppings. This pizza is an alternate way of eating vegetables such as cauliflower. This recipe was also gluten free so it is a good meal for gluten intolerant guests. I wouldn't usually cook this recipe because I would rather eat normal pizza (Meat Lovers).

Thursday, 28 July 2016

Beetroot Brownies

  • 450g tin diced beet-root
  • 100g dark cooking chocolate, melted
  • ⅔ vegetable oil
  • 3 eggs, lightly beaten
  • 1tsp vanilla essence
  • 1 ¾ cups plain flour
  • 2tsp bicarbonate of soda
  • ⅓ cup cocoa powder
  • 1 cup caster sugar
  • Icing sugar (for dusting)

  • Saucepan
  • Mixing bowl
  • Knife
  • Chopping board
  • Baking tray
  • Spatula
  • Wooden spoon
  • Measuring cups (1, ⅓, ⅔, ¾)

Wash hands
Get out ingredients

  1. Place beet-root, butter, sugar and dark chocolate in a saucepan over medium-low heat. Stir for 5 minutes or until melted.
  2. Transfer Beetroot and chocolate mixture into a bowl. Stir in the eggs, vegetable oil and vanilla essence.
  3. Combine flour, bicarbonate of soda and cocoa powder in a bowl.
  4. Sift flour mixture over chocolate mixture and stir to combine.
  5. Pour into prepared pan.
  6. Bake for 30 minutes or until centre is just firm.
  7. Cool in pan.
  8. Cut into squares.
  9. Dust with icing sugar.
  10. Enjoy
How this recipe is Sustainable
(Food Waste)
I compared two brownie recipes one from scratch and the other a packet mix seeking to find out which of the two recipes produced less food waste.

Scratch (Beetroot) Food Waste
Woolworth Packet mix Food Waste
  • Beetroot Can
  • Cardboard box
  • Plastic packet
  • Oiled cardboard baking tray
  • Egg Shells

Between them there wasn't much of a difference they both had some waste that was non-biodegradable, but making the brownies from scratch is definitely much more sustainable because of how many times you could make that recipe without having to buy all the ingredients again because of the leftover flour, sugar and other ingredients instead of buying lots of the packet mixes.

Thoughts on recipe
This recipe is brilliant because the brownies have a cakey texture to them, and are visually stunning with the white icing sugar and the dark brown cake like brownies. I would prefer to have a less cake like brownie and chocolate chips instead of beet-root.

Monday, 25 July 2016

Leftover Chicken Pasta Bake

  • 2 large (about 500g) chicken breast fillets
  • 1 1/2 cups (175g) small dried penne pasta
  • 260g butternut pumpkin, seeded, peeled, cut into 2cm cubes
  • 1 cup (150g) frozen peas
  • 1 cup (70g) broccoli florets
  • 1 1/4 cups (310ml) tomato pasta sauce
  • 1/2 cup (40g) coarsely grated light cheddar
  • Knife
  • Pan
  • Wooden Spoon
  • baking dish
  • Saucepan
  • Chopping board
  • Cups (1, 1/2, 1/4)

Wash hands
Get out ingredients
  1. Preheat grill on high. Cook the chicken under grill for 6-7 minutes each side or until cooked through. Set aside for 10 minutes to cool slightly. Coarsely chop and place in a large bowl.
  2. Meanwhile, cook the pasta following packet directions until done.
  3. Cook the pumpkin (cut into 2cm cubes) in a large saucepan of boiling water for 10 minutes. Add the peas and broccoli and cook for a further 1 minute or until tender.
  4. Preheat oven to 180ÂșC. Combine the chicken, pasta, pumpkin mixture and pasta sauce in a large bowl.
  5. Sprinkle the cheddar over each dish.
  6. Bake for 15 minutes or until heated through.
  7. Enjoy