Bagel Crisp Nachos

Beef, Bean and Bagel Nachos

Bagel Crisp Nachos

Did you know that Abe’s Bagels – Bagel Crisps contain 70% less fat than regular crisps? And, their scrumptious flavours contain no artificial colours, flavours or preservatives. Hells yeah! Meaning now you can have your crisps, and eat them too.

While chomping on these crisps, I thought I would try something different with my crisps, rather than cracking a packet and plonking on the couch or serving them with dip. Enter, Beef, Bean and Bagel Nachos; by replacing the standard nacho corn chips with bagel crisps not only will you be reducing your families fat intake, but the sturdy nature of the bagel crisps gives you superior scooping power as your crisp wont buckle under topping pressure or go soggy. Win.

Ingredients

  • 1 packet of Abe’s Bagels – Marlborough Sea Salt Bagel Crisps
  • 500g beef mince
  • 1 brown onion – halved and finely sliced
  • 2 cloves of garlic – crushed
  • 1 tbs of oil olive
  • 420g tin of four bean mix – rinsed and drained
  • ¼ cup of tomato paste
  • ½ cup of water
  • 1 tsp of sweet paprika
  • 1 tsp of smoked paprika
  • 1 tsp of ground coriander
  • 1 tsp of Moroccan spice mix
  • ½ tsp of cinnamon
  • ½ cup of tasty cheese
  • 1 avocado – diced, to serve
  • Fresh coriander leaves, sour cream, and sweet chilli sauce, to serve

Method

  1. Heat oil in a large pan over a medium-high heat. Add onion and garlic and cook stirring for 2-3 minutes until onion begins to soften.
  2. Add beef mince, bean mix, tomato paste and herbs. Cook, using a fork to break up the mince, for 3-5 minutes or until beef mince is browned and herbs are fragrant.
  3. Add water and allow to simmer uncovered for 5 minutes or until sauce has reduced and thickened.
  4. Pile Abe’s Bagels – Marlborough Sea Salt Bagel Crisps on an oven proof serving dish, top with beef and bean mix, top with cheese and grill under a medium grill to melt and brown.
  5. Top with fresh coriander leaves and diced avocado, and serve immediately with sour cream and sweet chilli sauce.

Enjoy!

Nachos

Vegetarian Nachos

Nachos

Nachos are an easy crowd-pleaser that are super tasty and quick to make.  This version is vegetarian, although delicious when served with pan fried spicy chorizo, shredded roast chicken meat or strips of grilled steak. Perfect for a midweek meal, sporting bash or a DIY family dinner that everyone will love!

Ingredients

  • 1 packet of corn chips or tortilla crisps
  • 2 handfuls of grated tasty cheese
  • 1 jar of mild tomato salsa
  • 250g of McCain Corn Kernels – cooked and cooled
  • 3 medium tomatoes – seeds removed and cubed
  • 1 bunch of coriander – roughly chopped with a few full sprigs reserved for serving
  • 1 medium red onion – finely diced
  • 200g tin of red kidney beans – drained and rinsed
  • Juice of 1 lime
  • Sour Cream and Sweet Chilli Sauce to serve
  • Also, you can serve it with guacamole when avocados return to a reasonable price!

Method

  1. Add McCain Corn Kernels, tomatoes, beans, coriander, red onion and lime juice to a medium mixing bowl, stir well to combine and set aside.
  2. Scatter corn chips or tortilla crisps evenly in a large oven proof dish, top with jar of tomato salsa, sprinkle with tasty cheese and place under a hot grill for 3-5 minutes or until cheese is golden and melted.
  3. Remove chips from grill and top with McCain Corn Kernel salsa.
  4. Serve immediately with sour cream, sweet chilli sauce and garnish with coriander sprigs.

Enjoy!

Strawberry Cheesecake Jars

AF Strawberry Cheesecake Jar 3

Unless you’re a Michelin-star Chef, Valentine’s Day probably isn’t the occasion to be ambitious in the kitchen. Attempting your first soufflé under pressure is sure to leave you with egg on your face, pun intended. Instead, I recommend choosing simple, food-assembly recipes that you are confident in being able to complete, even if your mind wanders off a little….

Invoke your inner love god or goddess by adding a dash of the aphrodisiac ingredient, Strawberry, to your Valentine’s Day meal with this quick, simple, make-in-advance Strawberry Cheesecake Jar. Pop them in your picnic basket, grab the bubbly and it will be a Valentine’s Day to remember!

Strawberries have long been touted as one of Mother Nature’s best aphrodisiacs. Known, as the symbol of Venus, the goddess of love, strawberries have been portrayed as a symbol of love and seduction for centuries. They boost energy by providing the essential vitamins and minerals needed to keep fires burning, long into the night.

These Strawberry Cheesecake Jars sure to set hearts a blaze this Valentine’s Day with a White Chocolate and Macadamia Nut crumble base, topped with Strawberry Cheesecake mix and finished with a velvety layer of Anathoth Farm Strawberry Jam. As, French folklore would have it, if you share strawberries with your Valentine you will soon fall in love with one another. So, you had better grab two spoons!

Ingredients

  • 1 jar of Anathoth Farm Strawberry Jam (or flavour of your choice)
  • 1 packet of White Chocolate and Macadamia Nut Cookies
  • 250g Mascarpone
  • 220g Cream Cheese

Method

  1. Crumble cookies into a small mixing bowl to resemble a fine crumb and set aside.
  2. Add ½ a pottle of Anathoth Farm Strawberry Jam, Cream Cheese and Mascarpone into a large mixing bowl; stir until well combined and smooth.
  3. Evenly distribute the cookie crumble among serving jars, setting aside a small amount to top each cheesecake with, top with strawberry cheese cake mix, add a layer of Anathoth Farm Strawberry Jam, top with cookie crumble and serve.

Enjoy!

AF Strawberry Cheesecake Jar 1

Ham, Cheese and Tomato Scrolls

Last weekend the weather was AMAZING and I decided to make savoury scrolls for Ben and I to take on a picnic to our local dam/park/gardens. I wanted something quick, easy and without rising time to I developed a scone style herb scroll and it was delicious!

Ingredients – Scroll

  • 1 cup of wholemeal self raising flour
  • 1 cup of self raising flour
  • 50g of butter – cubed
  • 1/2 cup of milk
  • 1 tsp of dried rosemary
  • 1 tsp of mixed Italian herbs

Ingredients – Filling

  • 100g of meat – I used a Russian smoked ham
  • Tomato paste of pizza sauce – to spread. Make sure your sauce choice isn’t too salty!
  • Cheddar cheese to scatter
  • I also put some mushrooms in mine, it did make them hard to roll tightly but I LOVE mushrooms!
  • NOTE: within reason, you can basically put whatever you would like in these – pineapple, fresh tomato, avocado – if hot avocado is your thing.

Method

  1. Preheat oven to 180C and line a baking tray with baking paper.
  2. Combine the flour, herbs and salt in a large bowl.
  3. Rub in the butter with your fingertips as though you were making a scone mix – these are essentially just a giant, delicious scone. 
  4. Make a well in the centre of the mixture and slowly pour in the milk.
  5. Using your fingertips, again, combine the milk and the flour mix to form a dough ball that lifts away from the edges of the bowl. Yes, you will look like a creepy dough monster while this happens. 
  6. Place the dough ball on a well floured surface and knead until smooth. 
  7. Roll out to form a rectangle approximately 25-30 cm long and as wide as you’d like. I wouldn’t recommend it to be too thick as it will be dry and not very scroll-like. JESS9
  8. Top the dough with your desired filling, roll width-ways and cut into 2-3cm scrolls.JESS11JESS15JESS16
  9. Place onto baking tray and bake for 15 minutes or until golden.
  10. Remove from oven, allow to cool and transfer to a serving tray.

Enjoy! xx

Related articles

Carrot Cake

Credit: Donna Hay

Carrot Cake’s would have to be one my favourite cakes – rich, moist and hell you’re eating carrot so it’s practically healthy! This recipe would have to be one of the nommiest I have come across from one of Australia’s kitchen queens – Donna Hay. Enojoy!

Ingredients

  • 1¼ cups (220g) brown sugar
  • ¾ cup (185ml) vegetable oil
  • 3 eggs
  • 1½ cups (225g) plain (all-purpose) flour
  • 1½ teaspoons baking powder
  • 1 teaspoon bicarbonate of (baking) soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • 2½ cups grated carrot (about 5 carrots)
  • ½ cup (60g) chopped pecan nuts
  • ½ cup (80g) sultanas

Cream cheese frosting

  • 250g cream cheese, softened
  • ⅓ cup (110g) icing (confectioner’s) sugar, sifted
  • 1½ tablespoons lemon juice

Method

Preheat oven to 180°C (350°F). Place the sugar and oil in the bowl of an electric mixer and beat for 2–3 minutes. Add the eggs gradually and beat well. Sift the flour, baking powder, bicarbonate of soda, cinnamon and ginger over the sugar mixture. Add the carrot, pecans and sultanas and mix until just combined. Pour into a greased 22cm-round cake tin lined with non-stick baking paper and bake for 55–60 minutes or until cooked when tested with a skewer. Cool in tin.

For the cream cheese frosting, process the cream cheese in a food processor until smooth. Add the icing sugar and lemon juice and process until smooth. Spread frosting on the cooled cake. Serves 8.

Enjoy!

Source: http://www.donnahay.com.au/recipes/sweets/cakes/carrot-cake