From the category archives:
Balsmic Onions
1 tblsp olive oil
4 brown or red onions cut into wedges
1/3 cup balsamic vinegar
3/4 cup chicken stock/ or vegetable stock
2 tblsp brown sugar
2 tblsp fresh thyme
Method
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Makes approx. 20 bite size or 5 large
Ingredients:
2 medium sized organic potatoes boiled, peeled + mashed or grated
2 organic or free range eggs
2 tblsp organic plain flour
1/4 tsp. baking powder
1/4 cup organic fresh herbs such as parsley, chives basil, dill
4 tblsp cream/ organic milk or soy milk
Method:
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Ingredients:
40g Fresh yeast
1 cup warm milk
1/2 cup caster sugar
4 cups plain flour
4 eggs
120g softened butter
1 egg yolk for glazing
Method:
Pre heat oven to 200c.
Cream yeast with sugar and a little warm milk.
Add remaining milk and allow to stand in a warm place for 10 min or until foamy.
Sift flour into bowl , add eggs and yeast mix.
Mix well and add half the butter.
Dot the remaining butter on top of the dough cover and leave to stand until doubled in size. Approx 40 min.
Mix the dough again until it pulls away from the side of the bowl. Place in the freezer for 15 mins.
Knead on a lightly floured surface until smooth.
Roll into balls and place into greased moulds or sit on trays. Brush with a little glaze and again leave to double in size approx 40 mins.
Glaze again and bake for 25 min until golden brown and hollow when tapped.
Makes about 8
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Ingredients
1kg white Spelt or wholemeal flour
30g salt
30g fresh yeast
30g sugar
1/2 cup oil
1 cup warm water
Extra warm water
Method
Mix warm water, yeast and sugar until dissolved, leave in a warm place to ferment and bubble
Blend flour and salt
Add yeast mixture and oil to flour and mix until combined and dough pulls away clean from the sides of the bowl.
More water may be added if the mix seems too dry and becomes crumbly.
Leave to prove in a warm place until doubled in size.
Knock back dough and knead dough until smooth and elastic approx. 5 min.
Shape into desired loaf and leave to prove again approx. 10 min bake in a moderate oven of about 170c until surface becomes golden brown and crusty.
A perfect loaf should sound hollow when knocked on the bottom and should be an even colour all over.
OTHER OPTIONS
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FOR PERFECT EGGS – SCRAMBLED, POACHED, FRIED EVERY TIME…………….
STORAGE – Eggs are best stored in the carton as their shells are very porous 
and can take on smells that linger in the refrigerator. Their shelf life is 2 1/2 – 3 weeks in the fridge.
FRESH TEST - On breaking open an egg the freshest will have yolks that sit high and look plump with the white being a little cloudy and clinging to the yolk.
If you are unsure of the egg drop it into a bowl of water…….
If it floats on its side its fresh.
If it floats vertically with the rounded end up it 2-3 wk. old
If it is floating on the surface of the water …throw it out.
POACHING – With a deep pan of rapidly boiling water slip an egg into the water and with a spoon whirlpool the water around the egg to create an even oval shape. Allow to cook for 2-3 min with the whites becoming firm and the yolk soft to the touch.
BOILING – To center the yolk drop the egg into a whirlpool of boiling water , continue to whirlpool for approx. 1 min during cooking.
Soft Eggs – 2-3 min
Firm White, Soft Yolk – 5-6 min
Hard Boiled – 10min
SCRAMBLING- Melt butter or oil in pan, place eggs in a bowl with milk/ cream and with a fork or whisk beat until the yolks and whites are broken up. Pour in the hot pan and stir gently with a wooden spoon just to break up the eggs. Don’t over stir or over cook the eggs as they will become lumpy and rubbery and cause the eggs to weep. Scrambled eggs should be soft and creamy with firm pieces of egg throughout.
Additional Flavours – Salt and other additions like fresh herbs, cheese, sour cream, proscuitto etc should be added towards the end of cooking.
The addition of salt prior to cooking relaxes the proteins and may also cause the eggs to break up or become thin and watery.
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The combination of the berries, yoghurt and natural muesli is a great way to start the day. Full of antioxidants, low fat and bursting with colour.
15 Minutes to Prepare and Cook
serves 4
1 ½ cups natural muesli
½ cup natural thick yoghurt, low fat
125ml unsweetened apple juice
Pinch nutmeg
2 pinches cinnamon
1 medium apple, grated
1 ½ cups natural thick yoghurt , low fat
1 Tbs honey
1 cup of fresh blue berries
1 cup fresh strawberries
½ cup almonds,, toasted and crushed
Directions
Place the muesli into a bowl with the apple juice , spices and yoghurt and allow to sit overnight in the fridge until softened and juice has been absorbed.
Stir in the grated apples. Divide the softened muesli into 4 tall glasses. Mix the yoghurt and honey together with a spoon and place a couple of spoonfuls on top of the muesli, top with some of the yoghurt, and a handful of the mixed berries, finish off the parfait with a couple of spoonfuls of natural yoghurt topped with a sprinkling of cinnamon and your choice of toasted nuts.
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Great as a breakfast on the run with a pure fruit smoothie or juice or a cup of herbal tea.
Use your imagination and substitute the apple and sultanas for your favourite fruits.
Makes 24 serves
30 Minutes to Prepare and Cook
2 ½ cups all purpose flour ( whole meal flour can also be used)
1 ½ tsp baking powder
1 tsp salt
1/2 cup sugar
4 cups wheat bran flake cereal
1 tsp cinnamon
1 cup diced apple
½ cup raisins
2 eggs, lightly beaten
2 cups skim milk with 2 tsp vinegar
3 tbsp extra lite olive oil
Directions
Makes 24 small Muffins
Combine all the dry ingredients with the diced apple, cinnamon, raisins and sugar.
Combine the skim milk with the vinegar and oil. Whisk in the eggs until combined.
Add the milk mixture into the dry ingredients stirring until the dry ingredients are just moistened. Try not to overwork the mix or the muffins will turn out dry and slightly chewy. Cover and chill the mixture for at least 8 hours.
Grease with cooking spray a 12 cup muffin tin and fill about ¾ with the mixture. Bake at 200c for about 15 minutes or until golden brown. Remove the muffins from the tin and allow to cool.
Serve cut in half topped with natural fruit preserve or poached or fresh fruits and a dollop of natural yoghurt.
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Spiced Omelette w Gazpacho Salsa
A wonderful slightly spiced omelette full of flavour and served with a zesty fresh vegetable salsa.
Serves 2
40 Minutes to Prepare and Cook
1/2 tbsp extra lite olive oil
½ onion, finely sliced
2 cloves garlic, minced
1 small Lebanese cucumber finely diced about ½ cup
½ cup red capsicum, finely diced
2 tblsp Mexican salsa
20 leaves of fresh basil, chopped or 2 tsp of minced basil
20 cherry tomatoes, quartered
1/2 tbsp lemon juice
2 egg yolks
2 tbsp skim milk
¼ tsp salt
½ tsp dried thyme
1 tsp sweet paprika
1/8 tsp ground pepper
3 egg whites
Directions
Heat a non stick fry pan and coat lightly with the olive oil, add in the onions and garlic and cook until softened or until the onions are transparent.
Remove the onion mix from the pan and place into a separate bowl. Set aside.
Combine the diced cucumbers, cherry tomatoes, basil, capsicum, salsa and lemon juice. Season with salt and pepper and toss to combine all flavours. Set aside in the fridge.
Beat the egg yolks on high speed until thick and pale, add in the thyme, paprika , skim milk, salt and pepper and set aside. Whisk the egg whites separately until firm peaks form and fold the whites into the yolks until well combined. Reheat the frypan over medium heat and coat again with cooking spray. Pour in the egg mixture and spread evenly over the pan, top with the onion and garlic mix, cover with a lid and reduce heat to a low and cook until the omelette is set in the middle. You may want to put the omelette under the grill or in the oven for 10 – 15 minutes to finish the cooking.
Cut the omelette in half and serve onto plates, top with the gazpacho salsa and serve.
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A great breakfast idea for something different, full of wonderful fresh herbs and ideal for lunches or dinner.
Makes approx 5 large bundles and 1 ½ dozen smaller bundles for easy entertaining finger food.
32 Minutes to Prepare and Cook
Ingredients
2 tblsp slivered almonds, toasted
1/2 tbsp extra lite olive oil
1 onion, diced
1 clove garlic
5 cups mixed mushrooms, sliced
2 tblsp low fat ricotta
¼ tsp dried thyme
4 tblsp chives, chopped
¼ tsp rosemary sprigs, chopped
2 tblsp fresh parsley chopped
Salt and pepper
9 sheets of phyllo pastry
Pinch nutmeg
Directions
Roughly chop the toasted almonds and set aside.
Coat a large fry pan with 1 tsp of the olive oil and place over medium heat until hot, add in the onions and garlic and fry until slightly the onions are slightly softened. Add in the sliced mushrooms and continue to cook until the mushrooms are browned, tender and all their liquid has evaporated. Turn off the heat and stir in the herbs, ricotta and the almonds. Season with salt and pepper.
Place one sheet of phyllo onto your bench keeping the remainder phyllo covered to prevent drying out. Brush the phyllo with the remaining olive oil and sprinkle a little nutmeg over the sheet. Cover with another sheet of phyllo and repeat the process with the third sheet. Cut the phyllo in half and place 2 spoonfuls of the mixture onto the phyllo. Roll up the mushroom mix in the pastry and seal with a little water onto the pastry. Continue the process with the rest of the mixture. Place the bundles onto a baking tray covered with baking paper. Brush the bundles lightly with extra lite olive oil and bake at 175c for about 12 minutes or until golden.
Serve hot with roast tomatoes and wilted spinach for something a little more filling.
Great for lunch with a salad and substitute the mushrooms with some of your other favourite free vegetables or create a combination of the two.
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