Saturday, August 4, 2012

Breakfast scrolls


Makes approx 8

Dough

1cup               Self-raising flour
1cup               Plain flour
1tblspn           Dried yeast
1tbslpn           Sugar
1cup               lukewarm water

Filling

3tblspn           Tomato paste
2tblspn           Basil pesto
1/2cup            Mozzarella cheese, grated
2                     Eggs
4rashers          Bacon, grilled, chopped
Salt and pepper to taste
Step 1.
In a bowl place all the dry dough ingredients and whisk lightly to incorporate the yeast and sugar.


Step 2.
Add warm water and stir until a dough forms then turn out onto a floured bench top and knead until a ball is formed.

Step 3.
Turn dough out onto floured bench and knead until well combined.  Then, using a rolling pin roll the dough out so that the dough is 15cm x 30cm long.


Step 4.
Using a pastry brush spread tomato paste on liberally then top with pesto.
Step 5.
In a small bowl mix eggs with cheese lightly then spread mixture over the top of the dough, then top with chopped, cooked bacon.  Season.


Step 6.
Roll dough with toppings up using the longest sides so that the roll is quite long.

Step 7.
Cut the roll across ways, cutting about 8 or 9 pieces.


Step 8.
Arrange the pieces in the Sautepan and cover with the lid and the vents closed and place over medium heat for 10mins or until the lid is hot.


Step 9.
Flip scrolls over in the pans lid and slide back into the pan and reduce the heat slightly and cook for a further 10mins and serve hot!


Friday, August 3, 2012

Passionfruit cupcakes

This recipe make 12 cupcakes

cupcakes

125g   Unsalted butter
150g   Caster sugar
3         Eggs
150g   Self-raising flour
125ml Sour cream
1tsp    Lemon zest
The pulp from 2 passion fruits

Icing

90g     Cream cheese, softened
225g   Pure icing sugar
2tblsp  Butter, softened
1tsp     Lemon zest
The pulp from 2 passion fruits


  1. Preheat oven to 170deg and line a 12 hole muffin pan with cupcake wrappers of your choice (or do as I do and use a silicone mould and save trees!) bake for 25-30mins in the oven 
  2. Place butter and sugar in a mixing bowl,  (I use a stand mixer because I can walk away from it and do other things at the same time but you can use hand beaters too), and mix on low until combined then turn up the speed to high and mix until the butter/sugar mixture is light in colour and fluffy.
  3. Add each egg one at a time while beaters are on low then add the flour and salt whilst the beaters are on low then follow with sour cream, the lemon zest & the passion fruit pulp and mix until all combined.
  4. Bake in oven for 25-30mins, meanwhile make the icing;
  5. Place butter, cream cheese and icing sugar in mixing bowl and beat on low until combined, then turn up the speed to high and beat until light and fluffy then add passion fruit pulp and lemon zest. 
  6. When cupcakes are ready place on a cooling rack
  7. Spread icing on when the cupcakes are completely cool! 




Monday, June 18, 2012

Asian style chicken soup with wontons



SOUP

2L          Chicken stock
1L          Cold water
2            Bird's eye chilli's, deseeded & chopped
1bunch   Coriander, washed and cleaned
2inches   Ginger, peeled
1stick     Lemongrass, chopped
1tblsp     Fish sauce
4tblsp     Lime juice, freshly squeezed

CHICKEN WONTONS

4cloves   Garlic
1             Egg, lightly beaten
1             packet of wonton wrappers
120ml     Canned water chestnuts (or thereabouts), drained and finely chopped
500g       Chicken mince

salt n pepper



  1. Make a paste from the chilli's, coriander, ginger & lemongrass, using either a mortar and pestle or a stab mixer, season and set aside a tablespoon of the paste for use in the wontons. 
  2. In a large pot bring the chicken stock, paste, fish sauce, lime juice and water to the boil slowly. Taste the soup to make sure that it isn't too salty, sweet, hot or sour. It should balance nicely. 
  3. Meanwhile, make the wontons.  Add the garlic cloves and a little salt and pepper to the reserved paste in the mortar and pestle and then add the finished paste to the chicken mince, water chestnuts and egg in a bowl and mix well.
  4. Wrap teaspoons of mince mixture in the wonton wrappers.  I've added a fabulous tutorial for you to watch below.
  5. Gently place the finished won ton's into the simmering soup. They are cooked when, having risen to the top of the soup they've simmered for a further 5mins. 
  6. Serve in deep bowls. 

Tuesday, May 29, 2012

Cauliflower, leek & potato soup w crispy bacon & croutons

Today I've had a sick little man at home. Paddy, who is four, has a terrible earache AND super grumpy AND tired.  Soup is just about the only thing that makes me feel better when I'm crook so being the 'food cures all' mum that I am, I made soup. Unfortunately Paddy thought differently. "Ewwww" was all he said, thankfully the teenagers came home from school and saved my self-esteem by declaring the soup, super-soup!!

Here's how it goes:

1tblsp  Oil
1         Cauliflower head, florets
3         Leeks, sliced finely
8         Desiree potatoes, peeled & chopped
3         Garlic cloves
2l        Chicken or Vegetable stock
2l        Water
1cup    Croutons, home made, bought, whatever you choose!!
4         Bacon rashers, grilled & chopped
           Sour cream
           salt & pepper




  1. Heat oil in a large stock pot then saute the leeks until soft, season.
  2. Add potatoes, cauliflower and garlic cloves and cover with stock and water, stirring 
  3. Cover and slowly bring to the boil, stirring occasionally. 
  4. Cook for 2-3hrs or until the potatoes are falling apart, then blend with a stab mixer. 
  5. Serve in deep soup bowls sprinkled with croutons, bacon and a little dab of sour cream. 




Sunday, May 20, 2012

Laksa - a little north of the border style


Quick and easy, but not so traditional laksa!

Recipe By :Jacinta MacDonald
Serving Size : 6
Preparation Time 0:15mins
Cooking time 0:30mins




3 chicken thighs without skin
3 tblsp laksa paste
2 tblsp Gourmet Garden Thai seasoning
1 carrot, peeled and julienned
1 can coconut milk
1 litre chicken stock
1 tblsp brown sugar or palm sugar
1 tsp fish sauce
10 raw prawns
1 tblsp oil
1 packet rice noodles
1 packet egg noodles
1 cup bean sprouts


Place 2 cups of water & the chicken thighs & bring to the boil then simmer for ten minutes and leave to cool a little. r\Remove thighs from pot and shred the chicken, set aside.


In a frypan or wok heat 1 tablespoon of oil over medium heat then add the prawns. When the prawns start to turn pink add the laksa paste with sugar & fish sauce. Stir around the pan a little bit to mix then when pan is just starting to smoke add the coconut milk,stock & Thai seasoning.


Slowly bring to the boil and simmer for 20 mins


Meanwhile place noodles in a large bowl and pour boiling water over the top and allow to sit for 5mins


To serve: place half a cup of noodles in each bowl then distribute the chicken and prawns amongst the bowls, top with carrots, some coriander sprigs and beanshoots. Ladle some of the soup into each bowl.
                                  


NOTES : This is a great way to introduce your family to Laksa, as your skills improve you can start to make your own pastes, experiment with other ingredients and dial up the spicy-ness! You can buy laksa paste at any supermarket

Friday, May 18, 2012

Baked lemon chicken - serves 4

I've been decluttering & reorganising my house. It's been a big job but my family have been really reaping the benefits. Before I headed away for the weekend to the Bellarine big4 mums sleepover I had decided to treat my family to a nice meal but in the decluttering craze I forgot to get it done! I panicked mildly until I realised I had some great ingredients that I could literally throw together...
1.5kg Chicken pieces, on the bone
2        Lemons, quartered
1tbs   Gourmet garden chunky garlic
1tbs   Gourmet garden thyme
4        Desiree potatoes, quartered
400g  Green beans, top & tailed
Salt & pepper


1. Preheat oven to 180deg
2. Throw chicken, potatoes, thyme & garlic in an ovenproof dish & squeeze lemon juice over, throw the lemon pieces into the dish & season. Give a good stir & bake uncovered for 1hr.
3. Meanwhile steam green beans until they are bright green & stir through cooked chicken.
4. Serve! 

Throw it all in!!
Bake it!!
Serve it!!

Wednesday, May 16, 2012

Chicken Kiev w mash


What a big hit last nights dinner was!! I served lightly steamed asparagus and carrots with the Kiev's and mash, not a scrap left...

Ingredients:
100g    Breadcrumbs

4         Chicken breast fillets
           Plain flour
1         Egg white, lightly beaten
50g     Butter, room temp
2tbs    Gourmet garden chives
2tsps   Gourmet garden chunky garlic
750g   Desiree potatoes, peeled and chopped
125ml Cream
           Salt & Pepper

Here's how it's done;


  1. Preheat oven to 180deg.
  2. To make the Kiev filling, combine 30g's of the butter, the chives and garlic and a little salt and pepper in a bowl.  Pile onto non-stick paper or cling-wrap and roll into a log and freeze for 30mins.
  3. In a saucepan place the potatoes covered well with cold water and bring to the boil. This should take 15-20mins
  4. Bash out the chicken fillets between glad-wrap using a meat-mallet so they are thinner, about 4mm thick.
  5. Unwrap the butter and quarter it, lengthways and place one on top of each bashed-out fillet and fold in the ends and roll up so the butter is completely enveloped by the chicken. 
  6. Place the roll in flour and dust lightly so there is no dampness left on the chicken but not excess flour.
  7. Dip the roll in the egg white and allow excess liquid to drip off placing the roll straight into the breadcrumbs.  Roll the Kiev around the plate until it's coated with crumbs.
  8. Repeat steps 6, 7 and 8 with all the Kiev's.
  9. Place on a baking tray and bake in the preheated oven for 25-30mins
  10. Meanwhile your potatoes should be cooked, these can be tested by sticking a sharp knife in them, if it comes away easily they are done! Drain them and using the pot mash using the 20g of unused butter and the cream and salt and pepper.
  11. Slice the chicken and serve atop the mash with steam steamed veg.



What an awesome idea for a competition and right up my alley!! I've decided to enter for lots of reasons, I love to cook (duh, right), I'm fiercely competitive and I love the Gourmet garden herbs. I use them all the time for their convenience and their fresh taste! 
Over the next week i'll feature some recipes using their herbs. Their site is full of great information with lots of ideas, recipes and product info! Check them out at www.gourmetgarden.com

Jacinta 

Tuesday, May 15, 2012

Pizza rolls

This morning I made the most awesome scrolls for the school lunch boxes! It was seriously easy and quick to do.


Ingredients:

Dough:
1cup Plain flour
1cup Self-raising flour
1tsp  dry yeast
1tsp  Caster sugar
1cup warm water
+ a little extra plain flour for kneading

Filling:
2tbspns Tomato paste
2tbspns Gourmet gardens Basil
3 slices  Ham
3 slices  Mozzarella cheese


  1. Preheat oven to 180deg
  2. In a medium sized bowl mix all of the dough ingredients until well combined.
  3. Turn out onto floured board and knead until smooth then, using a floured rolling pin (or do as i do and use a wine bottle!), roll out the dough so it is rectangular in shape (about 12cm wide and 30cm long) 
  4. Using a silicone brush, spread tomato paste all over the dough.
  5. Squeeze the basil directly from the tube onto the dough, distributing it all over the dough.
  6. Top with ham and cheese.
  7. Roll towards you, starting with the longest side of the rectangle so that you have one long sausage roll.
  8. Slice the roll into approximately 8 pieces and arrange in an oven proof dish which has a lid (I use the TCT saute pan which i can actually use on the stove top!!).
  9. Bake for 10mins on 180deg, remove lid and turn oven down to 170 and bake for a further 10mins. Remove from pan and serve!!

Wednesday, March 21, 2012

Pumpkin Pizza

There are a number of ways to make pizza bases of course but i'm going to share here my Fave method. It's simple and easy. As there is no need to prove the dough it's a great way to whip up a quick meal for impromptu visitors or hungry teens!

Dough:
1/2cup  self-raising flour
1/2cup  plain flour
1/2cup  water
1tsp      yeast
1tsp      honey
pinch of salt

Topping:
1/2cup  Caramelised onion
100g     Roasted capsicum, sliced
200g     Roast pumpkin
100g     Feta
2tblspn  Basil pesto
1 handful of roquette

1. Combine all of the dough ingredients in your Saute pan and mix well until dough forms, press out the dough into edges using oiled fingers.
2. Arrange pumpkin, onion, capsicum and crumble feta in that order on top of the pizza base, leaving a 1cm edge on the pizza.
3. Place lid on pan with vents closed and cook on medium heat for 5 mins.
4. Turn the vents to open and lower heat to low-medium and cook for a further 20mins.
5. Remove pizza from pan using a silicone egg flip and garnish with roquette and basil pesto.


Basil pesto


  • 1/4cup     pine nuts, toasted
  • 1 1/2cups basil leaves
  • 2small      garlic cloves, halved
  • 3/4cup     parmesan, grated
  • 5tbs         olive oil

Place the pine nuts, basil, garlic and parmesan in the bowl of a food processor and process until finely chopped. With the motor running, gradually add the oil in a thin steady stream until well combined.

Alternatively place all of the ingredients except the oil in a mortar & pestle and grind until well combined, gradually add the oil in a steady stream until thickened. 


Thursday, March 1, 2012

Caramelised onion

1kg brown or red onion 1/4cup brown sugar 2tsp grenadine 1tblspn olive oil 1. Finely slice onions discarding outer skin and stem/roots etc 2. Saute onion over very low heat in a heavy based pot with oil. 3. When onions are clear or glassy add sugar and grenadine and cover loosely with a lid. 4. Allow mixture to become thick and 'jammy' very slowly. 5. Cool and use!

Roasted capsicum.

I have a few methods of roasting capsicum, i'll let you decide which one suits you best to use! Method one, Flame grilled/charred; Light a large gas hob/burner and place a large red capsicum, balanced on the pot holders, and char the skin, turning so as to not burn the capsicum through. Once the skin is pretty much charred place in either a plastic bag and tie it up and allow to cool or place in a stainless steel bowl then cover tightly with glad wrap. This helps the skin separate from the flesh. When cool, peel away what skin you can from the flesh rinsing after to remove any bitter charred skin left behind. Voila, slice & use as required. Method two, oven roasted; In an oven that has been preheated to 180deg place oiled red capsicum on a rack. Roast until skin is blackened, can be anywhere between 20mins to an hour, you do have to keep any eye on it! Finish off using the same skin removal technique as mentioned above in method one.. In my honest opinion my favored method is method one, only because it is quicker than method two, but if you have other things going in the oven then method two is just as easy.

Roast Pumpkin

1 Large Pumpkin, peeled, deseeded and chopped up into large chunks. Olive oil salt and pepper Preheat oven to 180degC Place Pumpkin in a large oven proof roasting dish (I use my TCT square roaster) Drizzle with oil and season well. Roast in the oven uncovered for 20mins, then cover the roasting dish with either it's own lid or with foil. Continue to roast for 30-45 mins until soft. *I use Grey or Jap pumpkins for most of my roasting ** I usually roast off a pumpkin once a fortnight for pizza toppings, pasta's, soups, fillings for ciabatta's and risotto's etc During the winter even more so!

Thursday, February 23, 2012

Latte semi-freddo

30ml      Espresso (roughly one shot) cooled
20ml      Frangelico, Tia Maria or Kahlua (what ever you prefer)
4            Eggs, separated
100g      Brown sugar
300ml    Thickened cream
100g      Toblerone, chopped finely





  1. Place coffee, liqueur, egg yolks and sugar in a bowl and mix until thickened. 
  2. In another bowl whip the egg whites until stiff. Then in yet another bowl whip cream until it's stiffened, being careful not to over whip! 
  3. Fold the cream into the coffee mixture then carefully fold in the egg whites. Follow with the toblerone, folding that through carefully too. 
  4. Pour into a silcone loaf pan and cover with gladwrap then foil. 
  5. Freeze, this may be kept for up to two months in the freezer. 
Serving suggestions:
If desired you could coat the sides of the loaf pan with melted dark chocolate then pour in the icecream for a bit of a chocolate indulgence. Otherwise you could top with dark chocolate shavings for serving as pictured.

Serves 6-8 



Crepes aux Poires Fondantes (pear crepes)



the ingredients
  • French Crepe Batter:
  • 2 cups plain flour
  • pinch salt
  • 4 eggs
  • 1 1/2 cups milk
  • 2 tbsp butter, melted
  • Few drops of vanilla extract
  • Cinnamon Pear Crepe Filling:
  • 4 pears, peeled and sliced
  • 2 cinnamon sticks
  • 3/4 cup dry white wine
  • 1 tbsp butter
  • vanilla ice-cream to serve
  • cinnamon powder/sugar to serve
Serves: 6-8 adults
Crepes-

Sift flour and salt into silicone mixing bowl.
Make a well and pour in the eggs. Stir well.
Slowly pour in milk while stirring with silicone whisk.
Keep gently whisking batter until small bubbles form on the surface.
Stir in melted butter and vanilla extract.
Heat 20 or 25 cm frypan over a medium heat for 2 - 3 mins.
Using silicone pastry brush, spread a small amount of butter over the base of the frypan.
Pour in 2 - 3 tbsp of batter and quickly move the pan around in a circular motion so the batter spreads evenly over the base of the pan, covering the whole surface.
Allow to cook for approx 1 minute.
Flip the crepe over with the silicone egg flip. Cook for a further 30 secs.
Turn crepe out onto a plate. Repeat until all crepes are cooked (approx 15).

Pears -

Heat saute pan over medium heat for 2-3 mins.
Saute pears in the white wine with cinnamon until most of the liquid has disappeared and the pears are cooked.
Stir in butter.

Place 1 crepe on a plate and cover half with the pear filling, then fold in half.
Top with vanilla ice-cream and a little cinnamon powder/sugar.

CHEF'S TIP 
If you do let the crepe batter stand, you will need to add 1 tbsp of water or milk to the mixture before cooking. If the consistency is thicker than cream add a little more water or milk.

Sunday, February 19, 2012

Pumpkin, Spinach & Feta scrolls

I made these today for a lovely little 'get to know you' session with a few new Kinder mums.  Super easy, quick and fun to prepare.  Great for lunch boxes for little and bigs alike!

FILLING

11/2cup  Roasted pumpkin
1cup       Baby spinach
125g       Feta

DOUGH

1cup       Flour
1cup       Self-raising flour
1tsp        Dry yeast
1tsp        Sugar
1cup       Warm water


  1. In a silicone bowl mix the dough ingredients until combined the turn out onto a floured bench and knead into a ball of dough, then roll out using a rolling pin, bottle of wine or even a roll of glad wrap! Make sure your rolled out dough is a rectangular shape about 30cm long. 
  2. Spread your pumpkin out over the dough then spinach and top with feta. 
  3. Roll up your dough so that you end up with a thin long shape, not a thick small shape. 
  4. Slice the rolled up dough into approx 12 slices and place in the Saute Pan over medium heat with the vents shut for 10mins then remove lid, flip scrolls and cook for a further 10mins with the vents open. 
  5. Serve alone or with a nice tomato chutney.

Monday, February 13, 2012

Double chocolate chip muffins




100g    Butter, Softened
125g    Caster sugar
100g    Brown sugar
2          Eggs
150ml   Sour cream
5tbspn  Milk
250g     Plain flour
2tbspn  Bicarb soda
2tbspn  Cocoa powder
200g     Dark choc chips


  1. Preheat the oven to 190degC. 
  2. In a large bowl beat butter and sugars until light and fluffy.
  3. Beat in the eggs, sour cream & milk until well combined.
  4. In a separate bowl sift the flour, bicarb and cocoa then fold into the creamy mixture. 
  5. Fold in choc chips
  6. Divide into a 12 cup muffin mould and bake for 20-30mins. 
  7. Leave to cool for 5 mins then transfer to a cooling rack. 




Friday, February 10, 2012


What a fabulous idea? I think so. If you host a cooking party with me in February you can get any item in our range for just $30*  That means that you could walk away from your party with one of our amazing knife blocks, which are available in 3 colours. Red, as pictured, stainless steel & wood.
Or you could pick up the Wok, which includes the steamer.

  Look i could bang on, and on, and on about how fabulous the stuff is but the best way for you to know, is to host your very own cooking party or masterclass;
You'll be learning from a ridgy didge chef (yep, that's me) You'll get to check out the fabulous range we have, eat the food we prepare and catch up with your friends all at the same time.  Oh, and i haven't of course mentioned that you also, on top of the $30 shopping you also get a 1/2 priced item too as well as other host specials. 

Ok, i've said enough. Now you either need to email me Jacinta.MacDonald@fabulousfoodies.com.au or call me on 0439324053. 

Monday, February 6, 2012

Cottage Pie

Filling

1tbspn    Oil
1            Onion, finely diced
1            Carrot, peeled & finely diced
2            Cloves of garlic, smashed
500g       Beef mince
2tbspn    Flour
2cups     Beef stock
1tbspn    Worcestershire sauce
1tbspn    Tomato paste
1            Bay leaf
1cup       Frozen peas
1tsp        Salt
5            Good grinds of pepper

Topping

4            Potatoes, largish & starchy, peeled and chopped
3            Cloves of garlic, smashed
1L          Water, cold
3tbspn    Cream
25g         Butter
Salt & Pepper, to taste

Filling

  1. In a saucepan, saute the onion & carrot until onion is almost translucent then add minced beef and cook until beef is browned.
  2. Add garlic and flour and mix flour in well then quickly add stock, Worcestershire sauce, tomato paste and bay leaf, then season.
  3. Allow to thicken, then add frozen peas. Removing the chunks of garlic.
Topping

  1. In a saucepan, bring potatoes, garlic & water to the boil and simmer for 15mins or so, when the potatoes are soft, strain. 
  2. Using an electric whisk (or your strongest whisking arm) whip the potatoes & garlic together with the cream, butter and season.
  3. Allow to cool a little.
Assemblage!

  1. Preheat the oven to 180deg
  2. Divide the filling between 4 ramekins or place into a 2 litre casserole dish.
  3. Spread some potato mash on top of each.  What i do here is then is fill a piping bag with a star nozzle and pipe little stars on each pie. 
  4. You may sprinkle a little Parmesan cheese on your pies if you choose, I don't but lots do & love! 
  5. Bake in a preheated oven for 10-15mins if indvidual pies have been made or 20mins if one large one has been made, or until potato is golden brown.



Chewy chocolate chip cookies


250g   Butter, room temp
400g   Brown sugar
4         Eggs, room temp
300g   Self-raising flour
300g   Plain flour
250g   Chocolate chips


  1. Preheat oven to 180deg 
  2. Using an electric mixer cream butter and sugar together until light and fluffy.
  3. Add eggs, one at a time, beating well after each edition. 
  4. Whisk or sift together the flours then add slowly to the butter, sugar & egg mixture until well combined.
  5. Fold through the chocolate chips.
  6. place spoonfuls of mixture on a baking sheet. 10cm apart.
  7. Bake in preheated oven for approx 20-25 min or until golden.
  8. Remove from the oven and cool on tray for 5mins then using a spatula remove from baking sheet to a cooling rack.
Makes about 40 small cookies or 20 larger cookies. 



Monday, January 16, 2012

Healthy seafood salad! serves 4

425g can Tuna, in saltwater
1tspn       Wasabi
1cup        Mayonnaise
1             Red capsicum, chargrilled, skin removed and deseeded & sliced
1/2          Cucumber, sliced on the bias.
2cups      Cooked rice, (i use doongara or basmati as it's Lower GI)
4cups      Roquette
1/2cup     Extra virgin olive oil
1             Lemon, juiced
1             Squid/calamari tube, scored and sliced and pan-fried or ringed, crumbed and deep fried, your choice! 


  1. In a small bowl mix drained tuna, mayo and wasabi well then cover and refrigerate for 20mins.
  2. Prepare salad by dressing roquette with EVO and Lemon juice
  3. Divide the rice between four plates then top with tuna mixture, the salad then the capsicum and cucumber, finally with the cooked squid/calamari.  Drizzle a little more dressing from the salad bowl. Season and serve!