Recipes, Savoury

Crispy Smashed Potatoes

smashed potatoes logo.jpg

These crispy little gems of goodness pair  well with any dinner! Or even as an any time snack 😉

 

Ingredients: 

  • 4-5 potatoes, unpeeled and halved
  • salt  and pepper
  • 2 cloves garlic, minced
  • 2 springs rosemary, chopped
  • 1/2 cup vegetable oil

 

Method: 

  1. Place potatoes in a large pot and cover with cold water. Bring the water to a boil and then simmer until potatoes are knife tender, about 15 minutes. Drain and cool slightly.
  2. In a large heavy based pan, add the oil and heat over a medium high heat.
  3. Once oil is hot, add the potatoes one at a time and use a masher to squish the potato slightly, it doesn’t matter if it breaks apart a little bit, this will create extra crispy bits!
  4. Leave the potatoes for about 5-10 minutes and then season with salt and pepper. When potatoes are starting to look golden around the edges carefully flip them over. After 2 minutes or so add the rosemary and the garlic and give the pan a little swish so it distributes the herbs and garlic  and season again to your liking. Give the potatoes another 5-8 minutes and then place them onto paper towel to drain the oil.
Recipes, Sweets

Cinnamon Scrolls

Cinnamon scrolls 1 logo.jpg

Makes:  9

I love fresh bread and it’s so easy to make your own baked bread at home not to mention healthier too.
Some day I really fancied a cinnamon scroll and there just weren’t any recipes that stood out to me. So I came up with my own recipe using a basic sweet dough recipe. The bread improver just helps it rise more and gives it a softer texture too but you don’t have to use it.

Ingredients:

  • 290ml warm water
  • 1 egg lightly beaten
  • 2 tablespoons of melted butter
  • 1 tsp salt
  • 2 tablespoons sugar
  • 3 1/2 cups bread flour
  • 3 tablespoons milk powder
  • 1 tsp bread improver (optional)
  • 2 1/4 tsp yeast (sachet of yeast)
  • 100g softened butter
  • 2 tablespoons cinnamon
  • 1/2 cup brown sugar
  • 1/2 cup powdered sugar
  • 1 tablespoon milk
  • 1/4 tsp vanilla extract

 

Method:

  1. In a jug, pour in the warm water and dissolve the sugar and yeast in it and set it aside to activate. In a bowl of a stand mixer with a dough hook attachment put it the bread flour, egg, melted butter and milk powder and put it onto a medium low speed. While it mixes pour in the water and yeast mixture. Let the dough come together and then add the salt to the dough and let it knead for 5-10 minutes. Set it aside with a tea towel to rise for 1 hour.
  2. Roll out  the dough into a rectangle shape about 1cm thick. Spread the butter all over the dough and then sprinkle over the brown sugar and cinnamon, you can add extra cinnamon if you like it like I do! don’t be scared to use more if you feel it needs it.
  3. Line and grease a rectangular baking dish (roasting dish) with baking paper. Roll the dough up into a log and divide into 9 portions and place into the baking dish about 2-3 cm apart and cover again with a tea towel to rise for 35-50 minutes.
  4. Preheat oven to 170ºc and bake the cinnamon scrolls for 25-30 minutes. Let the scrolls cool a bit before icing. Once cooled for about 1 hour, mix together the powdered sugar, vanilla and milk, you want it to be a bit thick but still be able to drizzle, add more powdered sugar if it’s too runny. Drizzle the icing over the cinnamon scrolls.

 

Recipes, Savoury

Baked Corndogs

Baked Dagwood Dogs.jpgMakes:8

There’s nothing better than fair food. At Australian festivals or local fairs corn dogs are referred to as dagwood dogs. Let’s face it, anything that is deep fried and on a stick is the best thing ever. But when you’re trying to take it easy on the fried food, sometimes the cravings can be pretty full on. So I came up with this recipe! Same great taste as a corn dog but without all the deep fried batter and all the calories.

Ingredients:

  • 1 cup wholemeal flour
  • 1/2-3/4 cup cornmeal (polenta)
  • 1 tsp baking powder
  • 1/4 tsp mustard powder
  • 1/2 tsp salt
  • 1 tablespoon honey
  • 1/3 cup skim milk
  • 1 egg, lightly beaten
  • 1 tsp canola oil
  • 4 lean pork or beef frankfurts, cut in half
  • 8 wooden skewers
  • Ketchup and mustard to serve

Method:

  1. Preheat the oven to 200ºc and line a baking tray with baking paper. Mix together the flour, cornmeal, baking powder, mustard powder and the salt in a large bowl.
  2. In a separate small bowl, mix together the honey, egg, milk and canola oil. In the bowl with the dry ingredients create a well and then pour in the wet ingredients and gradually mix together till it forms a dough. If it’s too wet add more cornmeal and flour till it becomes a soft yet slightly sticky dough.
  3. Pat the franks dry with paper towel. Skewer the franks and then grab a small handful of dough and flatten it out as much as possible and mould it around the frank and place it on the baking tray. Repeat with remaining franks.
  4. Bake for 15-20 minutes or until golden brown. Serve with ketchup and mustard.
Recipes, Savoury

Juicy Chicken Schnitzel

Schnitzel.jpgServes:4

For as long as I can remember chicken schnitzels have been an absolute family favourite in my household. My mother usually makes this with crumb in one as well so if you can buy crumb in one mix in your location then go ahead!

Ingredients:

  • 2 medium sized chicken breast fillets, cut horizontally to make 4 fillets.
  • 4 free range eggs, whisked
  • 1 1/2 cups of bread crumbs or corn flake crumbs
  • 1/2 cup crumb in one mix (optional)
  • 1 tablespoon dried basil
  • 1/2 cup parmesan cheese
  • salt and pepper
  • oil and butter for frying

Method:

  1. Mix the breadcrumbs together with the crumb in one mix if using, basil, parmesan and season with salt and pepper.
  2. Dip the chicken into the egg then coat in the crumb mix. Repeat with remaining chicken. In a large pan over a medium high heat, heat about 2 tablespoons of oil then add chicken to the pan and add a few knobs of butter. Cook for approximately 5 minutes on each side or until golden.
  3. Once removed from the pan place on a plate with paper towel to drain off excess oil and season with salt. Serve with a wedge of lemon. P.S if you have any crumbs and egg left over don’t chuck it out! Check out this recipe here.
Recipes, Savoury

Sandwich Press Cheese and Bacon Hash Browns

Hash brownsMakes:4

This recipe was requested by a good friend of mine who wanted a “trash” recipe for his sandwich press. So I came up with this. You can do so much in a sandwich press like these super crispy hash browns!
It actually amazed me while doing this dish how quick you can achieve crispy bacon using a sandwich press!

Ingredients:

  • 2 desiree potatoes or red washed potatoes, grated
  • 2 rashers streaky bacon
  • 2 tsp vegetable oil
  • 1/3 cup cheddar cheese
  • Salt and pepper
  • Chives and sour cream to serve

Method:

  1. Put bacon onto the preheated sandwich press and close the lid until crispy, about 2-3 minutes. Remove and turn the sandwich press off until needed. Crumble the bacon when cooled slightly.
  2. Squeeze out as much liquid from the grated potatoes as possible and then pat dry with paper towel and put into a bowl with the bacon, oil, cheese and season with salt and pepper, mix well.
  3. Preheat the sandwich press and spray with a little oil on both sides. Place about 1/4 cup of potato mixture per hash brown onto the hot plate and leave closed for about 5 minutes or until crispy. Try not to open before 5 minutes because they may fall apart. If you find the hash brown is stuck to the top when it’s done, don’t worry, just flick it off with a knife or spatula.
  4. While hot, season with some salt and serve with chives and sour cream.
Recipes, Savoury

“Crap” Cakes

crap ceeks.jpg

                                                                      Makes 6

This recipe was created by my mother when I was very young and has ever since been a go to side when we have left over egg mixture and bread crumbs when making schnitzels. Why waste those perfectly good seasoned bread crumbs? I personally like mine still a little bit gooey in the middle.

Ingredients:

  • 4 eggs
  • 1/2- 3/4 cup bread crumbs
  • Cheese and herbs of your choice

 

Method:

  1. Whisk eggs then add just enough bread crumbs to create a loose batter. Season with salt and pepper.
  2. Add half a hand full of cheese and a tablespoon of herbs and mix well.
  3. Heat a pan over a medium high heat and add a knob of butter. Pour in about 2 tablespoons of batter and cook for about 2 minutes each side, or until golden brown on each side.
  4. Delicious served with any kind of sauce!
Recipes, Sweets

Salted Chocolate Muffins

 


choc muffin

Makes 12

 

Ingredients:

  • 2 cups of flour
  • 1 cup of sugar
  • 3/4 cup of choc chips or chopped chocolate
  • 1/2 cup of cocoa powder
  • 1tsp baking soda
  • 1 egg
  • 1 cup sour cream
  • 1/2 cup of milk
  • 1tsp vanilla extract
  • 1/2 cup of vegetable oil
  • 2 1/2 tsp flaked salt + extra for decoration

Caramel Cream Cheese Frosting:

  • 1/4 cup light brown sugar
  • 10 tablespoons softened butter (14g= 1 tablespoon)
  • 1/3 cup thickened cream
  • 250g softened cream cheese
  • 1/2 tsp vanilla extract
  • Large pinch of salt
  • 1 3/4 cup powdered sugar

Method:

  1. Preheat your oven to 200ºc and grease a muffin tray, or alternatively use muffin pans.
  2. In a big bowl combine your flour, sugar, chocolate, cocoa powder and baking soda.
  3. In a separate bowl combine the egg, sour cream, milk, vanilla and vegetable oil, then make a well in the centre of the dry ingredients and pour the wet ingredients into the well. Mix only until just combined, it doesn’t matter if there are a few lumps of flour not mixed in.
  4. Fill your muffin cups 3/4 of the way and then bake for approximately 20 minutes for a fan forced oven or 25-30 minutes for a conventional oven, or until a skewer comes out clean when inserted.
  5. Let cool completely on a cooling rack before decorating.

 

 

Caramel Cream Cheese Frosting:

IMG_9054

 

  1. In a pan over a medium heat, melt the brown sugar and 4 tablespoons of the butter until dissolved and bring to the boil. Remove from the heat and whisk in the cream. Transfer the caramel to a heat proof bowl to cool down to room temperature, mixing occasionally.
  2. Place remaining butter into a bowl of a stand mixer along with the cream cheese and beat on a medium high speed. Add the vanilla and salt.
  3. With the mixer running, slowly pour the caramel mixture in until smooth.
  4. Add the powdered sugar gradually, mixing well in between. Chill for an hour or so for a firmer texture and so it’s easier to pipe onto your muffins. For one final touch, sprinkle the finished product with some flaked salt.

Note: If you over mix your muffin batter they’ll become chewy.