A HUGE guilty pleasure – YES
Will you regret it – NO
You are allowed a cheeky treat here and there aren’t you 😉 ?
This is just too good to resist so you might as well just enjoy it!
Caramel Dessert Muffins
- 100g caramel-filled chocolate block
- 2 cups plain flour
- 1 tablespoon baking powder
- 1/2 cup brown sugar
- 1 cup milk
- 1 egg, lightly beaten
- 80g butter, melted
- Place chocolate in freezer for 1 hour or until frozen. Preheat oven to 180°C. Grease a non-stick, 12-hole, 1/3 cup-capacity muffin pan. Sift flour and baking powder into a large bowl. Add sugar and stir to combine. Make a well in the centre.
- Combine milk, egg and butter in a jug and pour into well. Using a large metal spoon, stir until just combined. Chop frozen chocolate and fold into batter. Fill muffins holes with batter 3 quarters of the way.
- Bake muffins for 20 minutes or until a skewer inserted into the centre comes out clean. Allow muffins to cool in pan for 1 minute. Carefully transfer to plates.
- Make caramel sauce: Meanwhile, place butter and sugar in a saucepan over medium heat. Cook, stirring for 3 minutes or until sugar is dissolved. Remove from heat and whisk in sour cream. Return pan to heat. Cook, stirring, for 3 minutes or until sauce is heated through (do not boil).
- Serve warm muffins with warm sauce.
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Whilst some people squirm at the thought of mushrooms we drool with delight 🙂
At the moment we’re obsessed with baking stuffed mushrooms and this is one of our favourite ways to do so:
Baked Stuffed Mushrooms
- 4-6 large field mushrooms, stalks removed
- olive oil
- 3 cups (600g) ricotta
- 60g sun-dried tomatoes, finely chopped
- 1 tablespoon chopped pitted kalamata olives
- 1/4 cup (20g) grated Parmesan
- 2 teaspoons chopped oregano
- 2 tablespoons chopped flat-leaf parsley, plus extra for garnish
- salt and pepper
- 1 egg, lightly beaten
- Preheat oven to 200°C. Brush the mushrooms on both sides with olive oil. Place mushrooms, cavity-side up on a baking tray lined with non-stick baking paper.
- Combine the ricotta, sun-dried tomatoes, olives, parmesan, oregano, parsley, salt and pepper and egg in a large bowl.
- Divide the ricotta mixture between the mushroom cavities, piling the mixture roughly in the centre.
- Bake mushrooms for 15-20 minutes or until topping is golden and mushrooms are tender. Place on serving plate and sprinkle with extra chopped parsley. Serve with a green salad or toasted bread.
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We’ve been hearing about the goodness of super food quinoa for a while
now and have been dying to test it out as a side dish!
Walnut and Fetta Quinoa Salad
SERVES : 8
- 1 1/4 cups quinoa, rinsed, drained
- 1/4 cup extra virgin olive oil
- 2 tablespoons lemon juice
- 2 garlic cloves, crushed
- 2 stalks celery, halved, thinly sliced
- 150g Greek-style fetta, crumbled
- 1 cup roughly chopped walnuts, toasted
- 12 semi sun-dried tomatoes, drained, thickly sliced diagonally
- 1 cup roughly chopped fresh flat-leaf parsley leaves
- Place quinoa and 2 1/2 cups cold water in a medium saucepan over high heat. Bring to the boil. Reduce heat to medium. Simmer, covered, for 15 minutes or until water is absorbed and quinoa is tender. Transfer to a large plate to cool.
- Combine oil, lemon juice and garlic in a large serving bowl. Season with salt and pepper. Add quinoa and remaining ingredients. Toss gently to combine. Serve.
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One of our guilty winter pleasures is banana bread. In saying that, you could imagine how excited we were when we came across this EASY, low fat recipe – WINNING!
Banana and walnut bread
- 300g (2 cups) self-raising flour
- 70g (1/3 cup, firmly packed) brown sugar
- 100g walnuts, coarsely chopped
- 1 tsp bicarbonate of soda
- 2 eggs, lightly whisked
- 250ml (1 cup) milk
- 1 cup (about 2 large) mashed banana
- Preheat oven to 180°C. Line the base and sides of a 6cm-deep, 20 x 10cm loaf pan with non-stick baking paper.
- Sift the flour into a large bowl. Add the sugar, walnuts and bicarbonate of soda, and stir to combine.
- Add the egg, milk and banana, and gently fold until well combined. Spoon the mixture into the lined pan. Bake in oven for 45 minutes or until a skewer inserted into the centre comes out clean. Set aside to cool completely. Cut into slices to serve.
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This is a great one for our fast moving followers!
QUICK & EASY
Black Bean Beef Stir-Fry
SERVES : 4
- 60ml peanut oil
- 2 cloves garlic, thinly sliced
- 4cm piece ginger, cut into thin strips
- 2 eschalots, thickly sliced
- 3 spring onions, trimmed, cut into 3cm lengths
- 5 x 100g beef steaks, thinly sliced
- 200g snow peas, trimmed
- 1 red bell pepper seeded, thinly sliced
- 1 yellow bell pepper seeded, thinly sliced
- 225g jar black bean sauce
- Roasted cashews and steamed white rice (optional), to serve
- Heat oil in a wok over high heat. Add garlic and ginger, and stir-fry for 1 minute or until garlic is light golden. Add eschalots, spring onions and beef, and stir-fry for 2 minutes or until eschalots have softened. Add snow peas, bell peppers and black bean sauce, then stir-fry for a further 3 minutes or until sauce is heated through and vegetables are tender but still crisp. Season with salt and pepper.
- Divide among bowls. Scatter with cashews and serve with rice (optional)
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With Autumn getting into full swing, so are our cravings for comfort food (quietly we hope that we are NOT the only ones who feel this way). For all the “snackers” out there, we’ve come across an easy peasy autumn snack that is sure to satisfy your taste buds! The plus side of it – you will not have to take up extra boot camp classes to burn it off!
Apple & Blue Brie Cheese Stacks
PREP : 10 minutes
MAKES : 16
- 2 Pink Lady apples
- 1 x 200g packet of Blue Brie cheese, chilled & thinly sliced
- 300g of Walnuts, finely chopped
- Use an apple corer to remove the cores from the apples. Cut each apple crossways into 5mm-thick slices.
- Arrange the apple slices on a serving platter. Top with a slice of blue cheese and sprinkle with the walnut.
- Make this recipe up to 15 minutes before serving. Cover with plastic wrap and store at room temperature.
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If you are a sweet potato fan, be prepared to drool!! We came across this delicious burger on a website called
How Sweet It Is and couldn’t help but share!
Click here to view the recipe.
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Sometimes we just need a night off!
Forget catering to guests,
and there’s no hope of getting off the couch tonight.
Tonight is a night for a good movie in the p.j’s!
But what do you conjure up for dinner when you’re feeling this way?
Something easy-peazy. . . .
- 1 tablespoon oil
- 1 large brown onion, finely chopped
- 1 small red capsicum, diced
- 1 small green capsicum, diced
- 2 cobs of corn, kernels removed
- 400g can diced tomatoes in juice
- 420g can four-bean mix, rinsed and drained
- 1/2 teaspoon Tabasco sauce
- 1 x 220g packet light corn chips
- 1 cup reduced-fat grated tasty cheese
- 1/2 avocado, peeled, cored
- 2 tablespoons lemon juice
- Heat oil in a large heavy-based frying pan over medium-high heat. Then set the oven to preheat at 200°C. Add onion to the pan and cook, stirring, for 2 to 3 minutes or until onion is tender.
- Add red and green capsicum, corn kernels, tomatoes, beans and Tabasco. Season with salt and pepper. Bring to the boil. Reduce heat to medium and simmer for 20 to 25 minutes, or until vegetables are tender and beans are heated through.
- Arrange corn chips on heatproof serving plates. Sprinkle with half of the cheese. Spoon over bean mixture. Sprinkle with remaining cheese. Bake for 10 minutes or until corn chips are crisp and cheese is melted.
- Place avocado into a bowl. Add lemon juice and mash. Dollop over dish and serve.
It wouldn’t be summer without a fruity juice!! Who doesn’t love experimenting with different fruits for different flavours?
Have you ever tried apple & strawberry??
- 1 large red apple
- 250g (1 punnet) strawberries
- Ice cubes
- Halve 1 large red apple and remove the core. Cut each half into 4 wedges.
- Wash 250g (1 punnet) strawberries and remove hulls. Process the fruit in a juice extractor. Pour the juice over ice cubes in serving glasses. Serve immediately.