Pickled Jalapeños

Pickled jalapeños 

For spicier jalapenos use 1 tablespoon sugar and for less spicy jalapenos use 3 tablespoons sugar. The more sugar you use, the more heat will be absorbed.

 Cook Time 5 minutes

 Total Time 5 minutes

Ingredients

• 1 cup white vinegar
• 1 cup water
• 2 cloves garlic smashed
• 2 tablespoons sugar
• 1 tablespoon salt
• 7-8 jalapeno peppers thinly sliced

Instructions

1. Combine the vinegar, water, garlic, sugar, and salt in a medium pot and bring to a boil. Add jalapeno slices, stir, and remove from heat.
2. Let sit for at least 8 minutes then use tongs to remove the jalapenos from the pot to a jar; cover with the brining liquid to fill the jar. 
3. Store in the fridge for up to two months.

Zucchini Relish

Zucchini Relish

10 cups zucchini

3 cups onions

4 red capsicum

5 tablespoons salt

3 cups sugar

1 tablespoon cornstarch

1 teaspoon turmeric

3 cups vinegar

1 teaspoon dry mustard

1 teaspoon coarse black pepper (substituted for Hungarian Paprika)

1 teaspoon celery seed (substituted for Coriander seed, also added mustard seeds)

DIRECTIONS

Grate zucchini in food processor, along with onion and bell peppers.

Mix salt in with vegetables in large plastic bowl.

Let stand overnight.

Next morning, rinse thoroughly in a large strainer and drain well.

Place shredded vegetables in large heavy pan and add remaining ingredients.

Mix well and boil for 30 minutes.

Pack and seal in hot sterilised jars.

Lemon Zucchini Cake

Source: https://www.twopeasandtheirpod.com/lemon-zucchini-bread/

yield: 2 LOAVES

prep time: 15 MINUTES

 

cook time: 60-65 MINUTES

total time: 1 HOUR 20 MINUTES

INGREDIENTS:

FOR THE BREAD:

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 2 cups granulated sugar
• Zest of 2 large lemons
• 3 large eggs
• 1 cup light olive oil (not extra-virgin)
• 1 tablespoon fresh lemon juice
• 1 1/2 teaspoons vanilla extract
• 2 cups grated zucchini

FOR THE LEMON GLAZE:

• 2 cups powdered sugar
• 3 tablespoons fresh lemon juice

DIRECTIONS:

1. Preheat oven to 325 degrees F. Grease and flour two 8 x 4 inch loaf pans. Set aside.
2. In a large bowl, whisk together the flour, salt, baking powder, and baking soda. Set aside.
3. In a medium bowl, combine sugar and lemon zest. Rub together with your fingers until fragrant.
4. In a large bowl, whisk together the lemon sugar mixture, eggs, olive oil, lemon juice, and vanilla. Whisk until smooth. Stir in the dry ingredients until combined, the batter will be thick. Stir in the zucchini and pour the batter into the prepared loaf pans.
5. Bake for 60-65 minutes, or until tester inserted in the center comes out clean.
6. Place the loaves on a cooling rack and cool for 15 minutes. Loosen the sides of the bread with a knife. Carefully remove the loaves from the pans. Let cool completely on rack.
7. While the bread is cooling, make the lemon glaze. In a small bowl, combine powdered sugar and lemon juice. Whisk until smooth. Drizzle the glaze over the loaves. Slice and serve.

Coconut Mango Cake

Coconut Mango Cake

Ingredients:
3/4 cup fresh ripe mango, chopped
125 g butter chopped
1/2 tsp coconut essence
3/4 cup caster sugar
2 egg
1 cup desiccated coconut
1 1/4 cup self-raising flour

Icing:
1 cup icing sugar
1 tablespoon lime juice
Lime zest

STEP 1
Grease a 20 cm ring pan and line with baking paper.
STEP2
Beat the butter, essence and sugar in a small bowl with an electric mixer until combined.
STEP 4
Add eggs one at a time, beating until just combined between additions.
STEP 5
Transfer mixture to a large bowl and stir in mango, coconut and flour and mix well.
STEP 6
Pour mixture into greased pan.
STEP 7
Bake at 180C (160C fan forced) for about 30 minutes. Stand in pan for 5 minutes before turning on a wire rack to cool.
STEP 8
Mix ingredients for the icing.
STEP 9
Pour icing over cake.

Pumpkin and feta tarts

PUMPKIN AND FETA TARTS

Ingredients
1 tbsp Olive Oil (if roasting pumpkin)
500g small cubed pumpkin - I prefer Kent variety (you can roast or boil*)
1 sprig of fresh rosemary, dewooded and chopped fine
200g Feta, crumbled (I use a creamy feta from Tasmania)
1/3 cup Finely Grated Parmesan
2 Eggs, lightly beaten
6 Sheets Filo Pastry
80 g Butter, melted
2 tsp Poppy Seeds

Salt and Pepper to taste

nb: * if you boil the pumpkin, when you mash it down you will need to add 1/4 cup of breadcrumbs to soak up some of the moisture.

Method
1. Preheat oven to 180°C (160°C fan forced). Lightly grease a 23cm (base measurement), loose-bottom fluted flan tin.
2. Place pumpkin (small cubes if roasted, mashed if boiled), rosemary, parmesan and feta into a bowl and mix well. Add in lightly beaten eggs. Season to taste.
3. Lay out filo on the workbench and cover with a clean, dry tea towel, then a clean damp tea towel. Take 1 sheet of the filo, keeping the others covered, and brush with melted butter. Repeat with another sheet and lay on top of the first sheet at right angles. Repeat with another sheet, laying it diagonally across the second sheet. Repeat with another, laying it at right angles to the third sheet. Brush the 2 remaining sheets with butter, and lay on top, again at right angles. NB: Do not do this stage too early or your filo will dry out!
5. Lift pastry stack onto the flan tin making sure it is centred. Gently press into the tin, leaving excess pastry overhanging. Spoon filling into pastry and gently smooth the surface. Fold overhanging pastry to cover the pie. 6. Brush with butter and sprinkle with poppy seeds. Bake for 20-25 mins, or until crisp and golden brown.

I ended up making 4 small filo tarts. I had heaps of filling left over and no more filo, so I then made a big pie with puff pastry, as well as a pumpkin and feta sausage roll.

Spinach Torte

SPINACH TORTE

Ingredients
1 tbsp Olive Oil
4 Spring Onions, sliced
400g Baby Spinach Leaves
300g Fresh Ricotta

150g Feta, crumbled
1/3 cup Finely Grated Parmesan
2 Eggs, lightly beaten
6 Sheets Filo Pastry
80 g Butter, melted
2 tsp Sesame Seeds

Method
1. Preheat oven to 180°C (160°C fan forced). Lightly grease a 23cm (base measurement), loose-bottom fluted flan tin. 

2. Heat olive oil in a large, deep frying pan and add spring onions. Cook over medium heat for 2 mins, or until soft. Add half the spinach leaves and cook, stirring, until wilted. Add remaining leaves and cook until wilted.
3. Transfer to a large bowl and leave to cool. Take handfuls of mixture and squeeze out excess liquid over the sink or another bowl. Tease out the mixture with your fingers to loosen and mix in ricotta, parmesan, eggs and feta.
4. Lay out filo on the workbench and cover with a clean, dry tea towel, then a clean damp tea towel. Take 1 sheet of the filo, keeping the others covered, and brush with melted butter. Repeat with another sheet and lay on top of the first sheet at right angles. Repeat with another sheet, laying it diagonally across the second sheet. Repeat with another, laying it at right angles to the third sheet. Brush the 2 remaining sheets with butter, and lay on top, again at right angles. NB: Do not do this stage too early or your filo will dry out!
5. Lift pastry stack onto the flan tin making sure it is centred. Gently press into the tin, leaving excess pastry overhanging. Spoon filling into pastry and gently smooth the surface. Fold overhanging pastry to cover the pie. 6. Brush with butter and sprinkle with sesame seeds. Bake for 20-25 mins, or until crisp and golden brown.

I am doing a savoury Pumpkin version of this tomorrow, and a sweet pumpkin version of this on the weekend, so stay tuned!

Bacon and Egg Toast cups

Bacon and Egg Toast Cups

Ingredients
Unsalted butter, room temperature
12 slices sandwich bread
6 whole rashers of bacon
1/4 cup shredded cheddar cheese
12 small eggs
salt and pepper

Method
1) Preheat oven to 180C (160C fan forced).
2) In a large skillet or frying pan, cook bacon over medium heat. Under-cook slightly, the bacon will continue to cook once in the oven.
3) Trim the bread of all crusts and lightly butter one side.
4) Gently press into each muffin cup (12 cup tin). There will be pointing bits sticking up (see end product picture above).
5) Lay one bacon slice into each cup (on side around edge of circle) and sprinkle with a pinch of shredded cheese.
6) Crack one egg into each cup and season with salt and pepper, to taste, then bake until the egg whites are just set, about 15- 20 minutes.
7) Run a knife around cups to loosen and serve immediately.
Delicious and so easy to make!

Corn and bacon Muffins

Corn and Bacon Muffins

Ingredients:

6 rashers of bacon 

1 large brown onion

120 ml milk

2 large eggs

60g melted butter

1 can corn kernels (410g)

300g Self Rising flour, sifted

1cup Grated Cheddar Cheese 

1 tsp of paprika powder

Salt to taste

Method:

Preheat oven at 200C. (180C fan forced)

Grease muffin pan.

Fry bacon and onion till lightly browned. Toss in drained can of corn, stir on heat for a minute then set aside to cool.

Whisk milk, eggs, and melted butter till well combined

Add bacon mixture and most of the cheese, mix well.

Add in flour and mix till just combined (do not over mix, batter should be lumpy)

Spoon into muffin pan.

Bake for 20mins.

Stand for 5mins before serving.

Peanut Butter Banana Smoothie

Not good for the hips, but tasty anyway!


Peanut Butter Banana Smoothie

Ingredients
1 ripe banana
1 heaped tablespoon of peanut butter (unsalted!)
1/2 cup yogurt (plain or vanilla)
1 tablespoon of honey (optional)
3 – 5 ice cubes or crushed ice
dash of nutmeg (optional)


Method
Peel the banana and put into a blender.
Add the peanut butter, yogurt, ice and honey.
Blend till smooth – the ice cubes should be broken up. Serve decorated with a dash or nutmeg!

Marshmallow Snowmen

Marshmallow Snowmen

Another easy one for the kids!


Buy some wooden skewers and cut down to size (approximately length of 6 marshmallows). Snip off the very pointy bit.
Thread on 3 marshmallows leaving just a tiny bit of the remainder point visible.
Dip into melted white chocolate. Allow excess to dribble off.
Roll in coconut (I use mix of desiccated and shredded), being sure to also get underneath and top of head.
Place on a tray lined with baking paper and place in fridge to set (approximately 1/2hr).
While they are setting, use a mixture of liquorice to make the hats. Here we used Liquorice all sorts cut in half,  then shaped with an apple corer. The top hat coming from tube liquorice. All glued together with white chocolate.
Take snowmen out of fridge and tap off excess coconut.
Using a fudge edible decorating tube (as well as red and green gel edible decorating tube), decorate with eyes, nose, smile and buttons.
Put a smear of melted white chocolate on bottom of the hats and pierce onto the small portion of skewer visible on top of snowmans head.
Lay back down on baking paper tray and return to fridge.
When set, place in cellophane bags and seal with a ribbon.




nb: The fudge and gel pens don't effing set properly. So don't use them if you are putting into cellophane bags because it ends up a bloody mess!
Next time I will use melted dark chocolate, and melted coloured white chocolate and pipe it on.