Egg Free Banana Bread

Banana Bread

Egg Free Banana Bread

Recently a friend came over for morning tea, having a new bub I find it next to impossible to get out of the house, let alone have the time to whip up a morning tea treat! After rummaging through the cupboards I decided I had almost enough ingredients to make banana bread. I was down the eggs, but, I’d make it work. And, work it did! This is one of the fastest, easiest and tastiest banana breads I have ever made. Cafe style, moist and moreish. YUM!

Ingredients 

  • 3 ripe bananas – mashed
  • 1 banana – halved length-ways
  • 2 cups sf flour
  • 1/2 tsp bi carb soda
  • 1/2 cup buttermilk
  • 1/4 cup olive oil
  • 1 1/4 cup dark brown sugar
  • 1/4 cup of desiccated coconut
  • 1 tsp vanilla extract
  • 1 tsp of cinnamon

Method

  1. Preheat a fan forced oven to 180℃ and grease a loaf tin with a little olive oil.
  2. Mix dry ingredients together in a large bowl, mix wet ingredients together in a medium bowl. Fold wet and dry ingredients together until combined just combined.
  3. Pour mixture into a greased loaf tin, place decoration banana on top, and bake for 1 hour or until a skewer comes out clean.

Enjoy!

Sugar Free Crumble

Berry Crumble

Sugar Free Berry Crumble

I love making this lush berry crumble; it takes minutes to prepare and can be served warm or cold with custard, thick natural yoghurt, a light drizzle of coconut cream, el naturale or with ice-cream if the whole sugar-free thing isn’t your cup of tea.

The use of frozen berries means it’s super quick to prepare and the crumble topping can be personalised to suit your preferences or what’s in your pantry. Hazelnuts, macadamia’s and pistachios are personal favourites of mine, although this combination with the coconut and almonds is delicious!

Ingredients – berries

  • 600g of McCain’s Season’s Choice Four Berry Mix
  • 1/3 cup of honey or rice malt syrup

Ingredients – crumble

  • 1/3 cup rolled oats
  • 1/3 cup of desiccated coconut
  • 1/3 cup of slivered almonds
  • ½ tsp of ground cinnamon

Method

  1. Place berries and honey in a saucepan over a medium-low heat and allow to gently simmer for 10-15 minutes or until berries are defrosted and have released their juices.
  2. Meanwhile, combine oats, coconut and almonds in a saucepan over a medium-low heat, stir well to combine and allow to toast for 5 minutes, or until golden stirring regularly. Stir through cinnamon.
  3. Divide berry mixture between teacups, top evenly with crumble mixture and serve.

Enjoy!

Salted Caramel Cheesecake

Salted Caramel Cheesecake

Salted Caramel Cheesecake

Salted. Caramel. Cheesecake. Need I say more?

To many, plain cheesecake is decadent enough. For me, this amazingly delicious Salted Caramel Cheesecake, is gluttonous heaven. A buttery, crunchy, salted bagel crisp crust that sits beneath a smooth and creamy caramel cheesecake filling, topped with praline shards that hold notes of caramel, salt and bagel crisp crunch. Wow.

Ingredients – cheesecake

  • 2 packets of Abe’s Bagels – Marlborough Sea Salt Bagel Crisps
  • 150g of butter – melted
  • 800g caramelised condensed milk
  • 500g block of cream cheese – at room temperature
  • ¼ cup of boiling water
  • 3 tsp of powdered gelatin
  • ½ tsp of salt – or to taste

Ingredients – praline

  • ½ packet of Abe’s Bagels – Marlborough Sea Salt Bagel Crisps
  • ½ cup of caster sugar
  • 2 tbs of cold water

Salted Caramel Cheesecake with Praline

 

Method

  1. Place 2 packets of Abe’s Bagels – Marlborough Sea Salt Bagel Crisps into the bowl of a food processor and process until it resembles a fine crumb. Add the melted butter and process until combined. Press the crumbs evenly over the base and sides of a lined, 20cm springform pan using the back of a metal spoon and chill in the refrigerator for 20 minutes.
  2. Place cream cheese and caramelised condensed milk into a large mixing bowl and using an electric mixer, beat until smooth.
  3. Place boiling water in a heatproof bowl and sprinkle with the gelatin. Stir until gelatin dissolves. Add gelatin mix and salt to the cream cheese mixture and process until well combined.
  4. Pour the cream cheese filling mixture over the bagel crumb base and refrigerate overnight, or for a minimum of four hours.
  5. Line a baking tray with baking paper. Combine sugar and water in a saucepan over low heat. Cook, stirring, for 5 minutes or until sugar has dissolved.
  6. Increase heat to high. Bring to the boil, and boil, without stirring, for 5 to 7 minutes or until the mixture turns golden. Remove from heat. Set aside for 2 minutes to allow bubbles to subside. Roughly break ½ a packet of Abe’s Bagels – Marlborough Sea Salt Bagel Crisps into halves and quarters and arrange on prepared tray, pour over sugar and allow to cool before breaking into praline shards.
  7. Carefully remove cheesecake from spring form pan, arrange praline shards on top and serve.

Enjoy!

Caramel Cheesecake

Ham and Veggie Slice

Ham and Veggie Frittata

Ham and Veggie Slice

Frittata’s are an Italian-style omelette packed with a variety of ingredients; creations can include asparagus and goats cheese, feta and tomato, or potato, thyme and brie. Frittata’s are quick and easy to make, they can be healthy, with loads of veggies, or decadent delights, that are perfect for entertaining when cut into bite-sized cubes.

This delicious frittata recipe is packed with veggies, ham and cheddar cheese making it a healthy and fun lunch box classic kids and alike adults will love. It’s perfect for weekend picnics or to whip up with a side salad for weeknight delights.

Ingredients

  • 7 eggs
  • 200g of diced ham
  • 2 cups of McCain Pea, Corn and Carrot mix
  • 1 punnet of cherry tomatoes – halved
  • 1/3 cup of milk
  • 1/3 cup of plain flour
  • 2/3 cup of tasty cheese
  • 1 tbs of garlic – crushed
  • 1 brown onion – finely diced
  • ½ tsp of dried oregano
  • ½ tsp of dried rosemary
  • ½ tsp of dried Italian herbs
  • 100g of Danish feta cheese – cubed

Ham and Veggie Slice

Method

  1. Preheat a fan-forced oven to 180C and line a 30x10cm baking dish with baking paper.
  2. Place eggs, ham, McCain Pea, Corn and Carrot mix, milk, sifted flour, tasty cheese, garlic, onion and herbs in a large mixing bowl and mix well with a balloon whisk to combine.
  3. TIP: A balloon whisk will help to break up any lumps in the mixture and ensure all ingredients are well combined.
  4. Pour mixture into baking dish, dot with feta cubes and arrange tomato on top. Bake for 50 minutes or until set, and firm to touch.

Enjoy!

Glazed Pork Belly

Blackcurrant and Balsamic Glazed Pork Belly

Glazed Pork Belly

Did you know that blackcurrants contain three times more Vitamin C than oranges? Or, that blackcurrants contain 50% more antioxidants than blueberries? Blackcurrants are considered one of the best natural sources of antioxidants, vitamin C and polyphenols in the world. They have long been thought of as the original superfood; proving you don’t need to buy overpriced fruits, with names you can’t pronounce from the Amazon to harness the super power of natural produce.

With over 700 Canterbury Blackcurrants squeezed into every bottle of Barker’s of Geraldine Squeezed NZ Blackcurrant Fruit Syrup, it is a rich and natural source of antioxidants. Try adding a dash of Barker’s of Geraldine’s Squeezed NZ Blackcurrant Syrup to your next meal for a boost of antioxidants!

Ingredients – Pork Belly

  • 1KG of pork belly
  • 2 tbs of olive oil
  • 6 sprigs of fresh rosemary
  • Freshly ground sea salt
  • Boiling water to fill roasting tray

Ingredients – Glaze

  • ½ cup of Barker’s of Geraldine Squeezed NZ Blackcurrant Syrup
  • ½ cup of balsamic vinegar
  • ½ cup of water
  • 2 sprigs of fresh rosemary
  • 2 cloves of garlic – whole, crushed

Slow Roast Pork Belly

Method

  1. Preheat a fan-forced oven to 150C.
  2. Place the pork belly on a clean, dry cutting board and pat well, all over with paper towel. Using a sharp knife, score the fat of the pork belly at 1cm intervals in a crisscross pattern; be careful not to cut into the meat. Scatter the pork belly liberally with salt and allow to rest for five minutes before patting well with paper towel.
  3. Fill the bottom of a roasting tray with boiling water; be careful to ensure that the liquid does not touch the bottom of the roasting rack. Place the rosemary sprigs on the roasting rack and place the pork belly on top of the rosemary sprigs. Rub the pork belly with olive oil and lightly salt.
  4. Place in oven for 2 ½ hours, topping up the water as needed.
  5. Meanwhile, place the Barker’s of Geraldine Squeezed NZ Blackcurrant Syrup, balsamic vinegar, rosemary sprigs and garlic cloves in a small bowl, mix well and allow to sit.
  6. Remove the pork belly from the oven, increase oven temperature to 180C, brush entire pork belly well with Barker’s of Geraldine Squeezed NZ Blackcurrant Syrup glaze, ensuring you apply several coats and return to oven for 30 minutes.
  7. Meanwhile, remove rosemary sprigs and garlic from Barker’s of Geraldine Squeezed NZ Blackcurrant Syrup mix, add water and place in a small pot, over a low heat and allow to reduce to your taste, mixing as needed. Once the liquid has reduced and thickened, place into a serving bowl and serve with pork belly.
  8. Remove pork belly from oven and place under a hot grill to allow fat to crisp and bubble – keep a careful watch over this as it will only take a few minutes.
  9. Slice the pork belly into 4cm wide pieces and serve with Barker’s of Geraldine Squeezed NZ Blackcurrant Syrup glaze reduction, mashed potato and greens.

Enjoy!

Passionfruit Meringue Cupcake

Passionfruit, Banana and Pineapple Meringue Cupcakes

 

Passionfruit Meringue Cupcake

Recently I was the very lucky recipient of some delicious Australian Passionfruits from the team at Impact and Passionfruit Australia. They are encouraging Australians to put the passionfruit back into the kitchen this winter and asked me to help out.

While I was pondering what to whip up, no pun intended, I was looking at the passionfruit in my fruit bowl and spied a lonely banana who was too ripe for his own good. I then got to thinking about the recipe for a hummingbird cake (banana and pineapple) and wondered how the tropical combo would work with the inclusion of my lovely passionfruits. I decided it would be delicious and set upon creating these scrumptious treats.

They say good things come in small packages and these my friend are the proof. These melt-in-the-mouth meringue cupcakes are perfect for a sweet morning tea treat, dessert or simply to snack on when you walk past them. They might look fancy, but they are VERY simple to make.

Also, meringue makes a wonderful icing and I don’t understand why it isn’t used more often. It is simple, moist, gooey and all sorts of tasty.

Ingredients – Cupcake

  • 175g butter – softened
  • 3/4 cup of caster sugar
  • 1 1/3 cups of self-raising flour – sifted
  • 1/2 tsp of baking powder
  • 3 eggs
  • 1 teaspoon vanilla extract
  • Pulp and seeds of 3 passionfruit
  • 200g tin of pineapple chunks – drained
  • 1 medium overripe banana – mashed

Ingredients – Meringue

  • 2 egg whites
  • 1/2 cup of caster sugar

Method

  1. Preheat oven to 180°C/160°C fan-forced and line a 12-hole, 1/3 cup-capacity muffin pan with paper cases.

  2. Using an electric mixer, beat butter, sugar, flour, baking powder, eggs and vanilla for 3 minutes or until smooth and combined.

  3. Add passionfruit, banana and pineapple. Mix until just combined. Spoon mixture into paper cases. Bake for 20 minutes or until a skewer inserted into the centre of 1 cake comes out clean. Stand in pan for 5 minutes. Transfer to a wire rack to cool completely.

  4. Meanwhile, make meringue: Increase oven to 200°C/180°C fan-forced. Using an electric mixer, beat egg whites and sugar to form stiff peaks. You will know when your egg whites are done as all sugar will be completely absorbed and you can hold the bowl over your head with none falling out. pfft gravity.

  5. NOTE: you will need to wait for your cupcakes to cool completely before you pipe on your meringue mixture. If you don’t the bottom of the meringue will commence cooking on contact with the cupcake resulting in a hard non-marshmallow meringue.

  6. Place cupcakes on a baking tray. Spoon meringue mixture into a piping bag fitted with a 1cm plain nozzle.Pipe meringue on top of cupcakes. Bake for 4-5 minutes or until lightly browned. Set aside to cool and serve.

  7. TIP: if you don’t have a piping bag, because let’s be honest we’re not all professional chefs, you can easily make one using a plastic zip-lock bag. Simply spoon the mix into a plastic sandwich bag, push all to one bottom corner, hold tightly and snip the end. A far more detailed video on how to do this can be found here:  http://bit.ly/1oKLB7s and don’t worry if you don’t have the nozzle, I don’t!

Enjoy!

Chocolate Brownie

Chocolate and Hazelnut Brownie

Chocolate Brownie

Three Chocolate and Hazelnut Brownies are one of the best tasting things that has ever come from my oven – and I have cooked some mighty fine pork in that bad boy. I also like to call them the Houdini Brownie as they instantly disappear once they are made.

They are super easy to make, even easier to eat and the ingredient combination can be changed to suit your preference. Me, I think this combo is perfection so I wouldn’t recommend changing a thing.

Ingredients

  • 185g of butter – cubed
  • 185g of dark cooking chocolate – broken into squares
  • 100g milk chocolate melts (you can use dark, caramel or white if you’d prefer)
  • 50g of hazelnuts
  • 85g of plain flour
  • 40g cocoa powder
  • 3 large eggs
  • 275g caster sugar

Method

  1. Preheat a fan forced oven to 160C and a line a 2ocm square baking tin with baking paper.
  2. Scatter hazelnuts evenly on another baking tray and place in the oven to roast for 5 minutes or until the skin is starting to peel away and toast.
  3. Remove hazelnuts from oven, allow to cool and place in a tea towel. Fold the edges in of the tea towel to form a sack and rub the hazelnuts to remove the skin. Discard the skin, roughly chop the hazelnuts and place into a small bowl.
  4. Combine butter and dark chocolate in a large, microwave safe mixing bowl. Place in the microwave on medium-high heat and melt, stirring at 30 second intervals.
  5. Allow the butter and chocolate mixture to cool completely to room temperature. Do not be tempted to place the mixture in the fridge or freezer as this may lead it to separate and for ice shards to appear.
  6. Break the 3 eggs into a medium sized mixing bowl, add caster sugar and whisk using electric beaters for 5-8 minutes, or until the mixture doubles in size and becomes thick and creamy like a milk shake.
  7. Ensuring the butter and chocolate mix is fully cooled to avoid the egg from scrambling, add the egg and sugar mix to the chocolate and butter mix and gently fold together using a rubber spatula. Don’t be tempted to over mix or you will knock out all the air from step 6, you want the mixture to still be streaky with the majority of the chocolate incorporated.
  8. Sieve the cocoa and flour into the milk and fold through until just mixed. All the chopped hazelnuts and milk chocolate melts, folding until they are dotted throughout.
  9. Pour the mixture into the prepared tub and use the spatula to smooth over the top. Place in the oven to cook for 30 minutes or until the middle is set, the top is crisp and flaky and the sides are begging to come away. It will still be gooey in the centre so don’t worry about the skewer test!
  10. Allow to cool completely in the tin and remove by lifting out the baking paper, cut into squares or cubes and watch it disappear!

Enjoy!

 

Banana Bread

Banana and Raspberry Bread

Banana Bread

Ingredients

  • 1 cup of McCain Season’s Choice Raspberries
  • 1 ¼ cups of mashed banana – about 3 ripe bananas
  • 1/2 cup of caster sugar
  • 2 tsp of vanilla essence
  • 1/3 cup of buttermilk
  • 2 eggs – lightly beaten
  • 1/3 cup of light olive oil
  • 1 1/2 cups self-raising flour
  • 1 tsp of ground cinnamon
  • 1/3 cup macadamia nuts – toasted and roughly chopped
  • Icing sugar and extra McCain Season’s Choice Raspberries – to serve

Method

  1. Preheat a fan forced oven to 160C and grease a standard loaf pan with butter, lining the base and sides with baking paper, allowing the sides to overhang by 4cm.
  2. Combine the banana, sugar and vanilla extract in a large bowl. Stir in buttermilk, eggs, and oil. Add flour, macadamias and cinnamon and stir to combine. Gently fold through frozen, McCain Season’s Choice Raspberries.
  3. Spoon into prepared loaf tin, smoothing the top. Bake for 1 hour or until a skewer inserted in the centre comes out clean. Stand in pan for 5 minutes and turn onto a wire rack to cool completely.
  4. Serve dusted with icing sugar and topped with additional, thawed, McCain Season’s Choice Raspberries.

Enjoy!

Vanilla and Berry Cupcakes

Vanilla Buttermilk Cupcakes with Smashed Berry Cream

Buttermilk Cupcakes

 

Ingredients – Cupcakes

  • 12 patty cake liners
  • 1 ¼ cups of self raising flour – sifted
  • ½ cup of butter – cubed at room temperature
  • 1 cup of caster sugar
  • 1 egg – at room temperature
  • 2 tsp of vanilla essence
  • ½ cup of buttermilk

Ingredients – Smashed Berry Cream

  • 1 packet of McCain Season’s Choice Three Berry Mix
  • 300ml of dollop cream
  • ¼ cup of icing sugar
  • Mint leave to garnish
  • Additional icing sugar to garnish

Vanilla and Berry Cupcakes

Method

  1. Preheat a fan-forced oven to 180C.
  2. Add butter and sugar to a large mixing bowl and mix to cream until pale and fluffy. Add egg and vanilla essence and beat until just combined.
  3. Using a wooden spoon to ensure you don’t over beat and separate the mixture, add one third of the flour and mix until there are only a few steaks of flour left, add half the buttermilk and mix until just combined. Add another third of the flour and mix, followed by the remaining buttermilk and mix, finish with the final flour portion mixing until just combined.
  4. Carefully and evenly spoon the mixture into a standard 12 hole muffin tin, lined with paper liners and place into oven. Bake for 16-20 minutes or until the tops are golden and spring back into place when gently pressed.
  5. Remove from oven and let cool in tine for 5 minutes, then remove from tin and allow to cool completely on a wire rack. Once cooled, sprinkle with icing sugar.
  6. Meanwhile, in a medium bowl defrost two cups of McCain Season’s Choice Three Berry Mix, and another cup of McCain Season’s Choice Three Berry Mix in a small bowl. Once the two cups are defrosted, use the back of a fork to smash the berries. Sift ¼ cup of icing sugar into the smashed berry mix, add 300g of dollop cream and mix well to combine.
  7. Carefully spoon a tbs of the smashed berry cream onto the top of each cupcake, garnish with defrosted berries and mint leaves.

Enjoy!

Cannelloni

Broccoli Cannelloni

Cannelloni

This lemony twist on the classic spinach and ricotta pasta bake is packed with hidden broccoli and is so tasty that even the littlest of taste-buds will enjoy!

Ingredients

  • 14 instant cannelloni shells
  • 2 cups of McCain Broccoli – thawed and patted with paper towel to remove excess moisture
  • 300g Fresh Ricotta
  • 50g Danish Feta
  • ¼ cup parmesan
  • 2 tbs of milk
  • 1 clove of garlic – minced
  • The juice and grated rind of ½ a  lemon
  • 700ml of passata or tomato based pasta sauce
  • Salt and pepper – to season
  • Mozzerella slices – to top
  • Fresh basil leaves – to serve

Vegetarian Cannelloni

Method

  1. Preheat a fan-forced oven to 180C.
  2. Place 2 cups of thawed McCain Broccoli into a food processor and pulse to chop coarsely.
  3. In a large mixing bowl, place McCain Broccoli, ricotta, feta, parmesan, milk, garlic and lemon juice/rind and mix well to combine. Season with salt and pepper.
  4. Spoon the mixture into each cannelloni shells, using a butter knife to carefully push the mixture in.
  5. Place 1/3 of the passata sauce on the base of a heavy bottom baking dish, top filled cannelloni shells, pour remaining sauce over the top and arrange mozzarella slices to cover the top.
  6. Bake for 30 minutes or until the cannelloni is tender and cheese is golden. Serve with salad and crusty bread.

Enjoy!