Friday, 7 July 2017

Deluxe Curry Chicken

Who doesn't love a good curry?. It is always a favorite in my house usually the hotter the better. and I can make lots of different varieties of it, Indian, Thai etc. I Remember growing up and mum made Curry a lot  Back then I thought it was pretty good. and she always used "keens curry powder". I prefer to make my own curry blend from herbs and spices. the other night we had the dilemma of "what are we going to have for dinner?". . Being the middle of winter and a pretty bare pantry we decided curry was the go but alas my spice rack is looking fairly dismal. so I threw together a basic curry using good old keens curry powder and a fer bits and pieces and made curried sausages. I can't even remember the last time I had eaten that, and it was way better than I ever remembered it was. So tonight I made a curry chicken but the recipe is slightly different due to the fact I didn't have a few things left after making the curried sausages...So this is the curry chicken recipe and I will put the sausage variation up as well.

What you need:  

 Electric Frying Pan
500g Chicken tenders or breast (cooked either cut into cubes or pulled apart ( I prefer the later)
1 large Onion halved and sliced
2 Carrots sliced
2 small Potatoes
1-2 stalks of Celery sliced
1/2 cup Frozen Peas
Broccoli ( I decided to add it at the last minute, about a cup full ( separating the florets)
2 cups of Chicken Stock
2-3 heaped tablespoons of Keens Curry Powder
1 tablespoon on Minced Garlic
2 tablespoons of Tomato Paste
2 tablespoons of Fruit Chutney
2 small Chillies chopped (take the seeds out if you prefer)
1x tin of Coconut Cream
1 tablespoon of Coconut Oil
1 Heaped tablespoon of Crunchy Peanut Butter
1 tablespoon of Cornflour
1-2 teaspoons of Ground Ginger
1 teaspoon of Ground Coriander 
1/2 teaspoon of Paprika
1 teaspoon of Turmeric
Salt and pepper to taste

What to Do:

1. Once you have cooked the chicken and prepped all the vegetables and washed them your ready to throw this baby together .
2. put all the vegetables ( EXCEPT THE BROCCOLI)  in the electric frying pan  with a dash of oil and cook until just tender. To stop them from sticking and browning add some of the stock, it also helps them to cook faster.
3.Add the Garlic,Chillies, Tomato Paste Fruit Chutney and all the dried spices and fry just for a minute or  two then add the rest of the stock and simmer for a few more minutes.
4. Add the Coconut Cream and Coconut Oil and mix well all the while on a slow simmer.
5. Add the Chicken and Crunchy Peanut Butter
6.If the sauce is still a little to thin use a couple spoonfuls to make a paste with the Cornflour and add in to the pan.
6. Add the broccoli last cover with a lid and gently simmer until the broccoli is cooked.
7. Serve with rice ( add some Turmeric to the rice whilst cooking for a tasty yellow rice).
Deluxe Curry Chicken

Saturday, 13 May 2017

Crispy Chicken with Honey, Chilli, Garlic Sauce

We Loved the honey sesame chicken so much but we like things a little hotter so tonight I made the same crispy chicken with my honey, chilli, garlic sauce. I actually think it was better or just as good you can add less chilli  or more depending on your fondness for chilli.

What you need:

a wok and saucepan

For the chicken:

2 1/2 small chicken breast, (either diced into cubes or sliced 1cm thick roughly)
3 60g eggs
5 tablespoons of cornflour
2 teaspoons of soy sauce
1 tablespoon of lemon juice
salt and pepper
dash of sesame oil
1 teaspoon of dried red chilli flakes
Grapeseed oil for frying

For the Sauce:

1/3 cup of honey
2 tablespoons tomato sauce
1/4 cup of water
2 tablespoons rice wine vinegar
1 tablespoon of sweet chilli sauce
3 cloves garlic chopped finely
4 small to med red chillies, deseeded and chopped
1 teaspoon minced ginger
1 tablespoon sesame oil
add last
1 tablespoon cornflour with a little water to dissolve ( 2 teaspoons or less)
2 shallots chopped

 What to do:

1.  In a large bowl whisk the eggs,soy sauce, lemon juice, salt, pepper, chilli flakes and sesame oil, add chicken, and marinate in the fridge for 20 mins. Mix in the cornflour well so the mixture is lump free.
2. Heat the oil in the wok and shallow fry the chicken bits in batches, drain on a paper towel. When they are done you can place them into a big serving bowl or small casserole dish.
3. In the saucepan over a low heat, add the garlic, chilli, ginger and sesame oil and just cook off quickly until the garlic starts to change colour. Add the rest of the ingredients (except the cornflour and shallots) bring to the boil and then simmer for a couple minutes. Stir in the cornflour paste and shallots stirring until it starts to thicken.
4. Pour over chicken and mix well so all the chicken is coated. Top with sesame seeds and more shallots and a drizzle of sesame oil.
5. Serve with steamed rice and streamed stir fry veges. I do these in a rice cooker at the same time adding turmeric to the rice while it cooks then mix the rice and veges together.
Crispy Chicken with Honey, Chilli, Garlic Sauce

Saturday, 6 May 2017

Honey Sesame Chicken

This is not my recipe. It is Justine Schofield's from Everyday Gourmet. 

 She is one of my favorite cooks. I love Honey chicken and lemon Chicken. But I really detest takeaway Chinese food, and much prefer to cook my own. This is one of the easiest and best recipes for Honey & Sesame chicken I have come across. I love this recipe so much that is why I am sharing it here, and I am sure it will be a favorite with your family too...
The picture is mine though and how it turned out when I cooked it for dinner tonight.


Grapeseed oil, for deep-frying ,you can use vegetable
2 chicken breasts, cut into large cubes
2 tbsp soy sauce
2 eggs
4 tbsp cornflour
White sesame seeds, for garnish
Honey lemon sauce
¼ cup of water
¼ cup of honey
2 tbsp tomato sauce
1 tsp 5 spice (optional)
¼ tsp sesame oil
Juice of 1 lemon and zest of ½ lemon


Whisk together the eggs and soy sauce. Toss the chicken with the soy and egg and marinate for 20 minutes.
For the sauce, combine all the ingredients in a small pot and bring to boil. Then turn down to a low heat and simmer until it thickens.
Add the cornflour to the chicken and mix through until there are no lumps.
Heat oil in a wok to 180°C. Carefully place chicken pieces one by one into the oil and deep fry in batches until golden brown. Drain chicken pieces on paper towel or a rack then place in a bowl with the sauce and toss until well coated and glistening. Place in a shallow bowl and sprinkle over sesame seeds and a little extra sesame oil.

1. If you like a lot of sauce it wouldn't hurt to double the batch. I found this quantity was just enough to coat it nicely and I like a little bit extra to soak into my rice.
2. Even though the 5 spice is optional I wouldn't leave it out as I think it makes the dish.

Honey Sesame Chicken with Thai Fried Rice

Sunday, 16 April 2017

Baked Lemon, Lime Cheesecake

 What you need:

For the Base

2 1/2 cups Uncle Toby's Traditional oats
1/2 cup of almond meal
100gs melted butter
3 tablespoons of honey

For the filling

250g tub mascarpone
600g cream cheese at room temperature
2 eggs,(80g)  plus 2 yolks
zest 2 lemons, juice of 1
zest  1 lime, juice of 1/2
4 tbsp plain flour
175g caster sugar ( just over 3/4 of a cup) I used  just under 1/4 a cup and it turned out fine. if your worried about the amount of sugar

 For the topping:

1 cup sour cream
½ teaspoon vanilla essence
3 teaspoons lemon juice
4 tablespoon icing sugar
nutmeg for sprinkling
handful raspberries

What to do: 

1. Heat oven to 185C/fan 160C/gas 4. Line the bottom of a 23cm springform tin with greaseproof paper.
2. Mix the ingredients for the base really well. Press into the tin. Bake for about 7 mins until it starts to brown, remove and let cool.
2.  Use an electric beater on a low med speed and mix  all the other ingredients in a large bowl until completely combined, pour into the tin, then bake for 35-40 mins until the cheesecake has a uniform wobble.
3. remove from the oven and top with sour cream mixture and bake for another 7 minutes. remove from oven and let cool, place in refrigerator until completely cold, top and decorate with raspberries.
(I Like to put my berries on after I have cut the slices to serve, it is less messy and  easier if you have to freeze the slices like I do.

Baked Lemon, Lime Cheesecake with sour cream topping

Sunday, 18 December 2016

Panettone Berries and Port Trifle

A yummy quick and easy trifle that you can have anytime of the year, Not one for the kiddies though. I don't have a trifle dish but if you do by all means do a few layers of this and either add a custard layer or jelly layer. If you don't want alcohol you could use coffee instead this is simple takes no time to make and is always a hit.

What you need:

1x Panettone
250g of Mascarpone
250g of spreadable cream cheese
250g of thickened cream
1 1/2 cups of tawny port
Strawberry or blackberry jam
Frozen mixed berries
Small dark chocolate bits for decorating and melting
Icing sugar for dusting
1 teaspoon of vanilla paste
3 tablespoons on caster sugar (optional for your cream mixture) I left it out.

What to do: 

1. Cut the base off the Panettone and line the bottom of your bowl with it (and up the sides if you like).
2. with a pastry brush cover the Panettone with the port, it will soak it pretty quick, just be careful not to soak it to much you want it wet but not soggy,
3. then put a thin layer of the jam over the Panettone
4.Place a  scattered layer of frozen berries over the jam.
5.In a large bowl using an electric beater on a lower speed beat the cream cheese, mascarpone, and vanilla paste (and optional caster sugar if your adding it) until smooth and combined. Add the thickened cream and beat some more until it thickens, be careful not to over beat the mixture.then layer this on top of the layered berries.
6. Melt some of the dark chocolate bits (I use a double saucepan to do this), then drizzle on top of the cream layer, with the back of a spoon I make a disc layer in the centre to place the added berries on top
7. Add a handful of berries and place on the centre chocolate disc, sprinkle with more chocolate bits or grated chocolate, dust with a little icing sugar and pop in the fridge for a few hours.
Panettone Berries and Port Trifle 

Tuesday, 22 November 2016

Oat Base Cacao Swirl Cheesecake

OK .. well I am still on track doing the low carb and sugar free thing... but I have been hanging out for a cheesecake so I came up with this recipe after some thought.. and it turned out delicious. Honey is what I use to sweeten my cooking, straight from the hive. Artificial sweeteners are a no go for me personally the word artificial is enough to make me run a mile and as much as I am told Stevia is a plant it still goes through a processing and the taste just puts me off as does the cost of it.. . Honey is food of the Gods and as natural as you can get plus I am lucky enough to live in an area where there is plenty of  honey producers.. This recipe is great for diabetics, pre-diabetics.
As a pre-diabetic that turned those results upside down within 2 months. I read a lot of stuff and the diets people were on HFLC, the ADA diet recommended by most doctors and nutritionists. and I found something wrong with all of them especially the HFLC diet... I like to think of my new eating plan as SCSF ( slow carb, sugar free) excluding natural sugars like in fruit and honey.. and it is working for me .. better choices, better food, and a balanced lifestyle of food and exercise .. this is a sustainable eating plan and healthy. it is all about balance and portion size .. well enough of me babbling on  lets get on with the guilt free cheesecake. though you may feel guilty if you eat the lot ..
What you need:
A springform cake tin lined with baking paper on the bottom and sides lightly sprayed
2 1/2 cups of  natural rolled oats ( uncle toby's traditional)
1/2 cup of almond meal
100g of  unsalted butter (chilled and cut into cubes)
2 tablespoon honey
500g Philadelphia cream cheese ( room temp)
1x small carton  thickened cream
3 teaspoons of gelatin
2 tablespoons of boiling water
1-2 tablespoons honey
2 teaspoon vanilla bean paste
Cacao chocolate bits ( you can use dark chocolate or bits ) about a handful
To Make The Base
1. In  a large bowl place all the base ingredients and rub oats with the butter until  it has melted through and looks like a slightly crumbly dough ball.
2. spread mixture over the lined pan and use a glass to compress and spread evenly and up the sides a little bit. Bake for about 10 minutes at 185 fan forced or until golden brown. Remove and let cool.
To Make The Filling 
1. Place cream cheese, vanilla paste, honey into a large bowl and with an electric beater beat untill smooth and creamy.
2. In a separate bowl whip the cream until it is nice and thick forming soft peaks.
3. Place the boiling water in a small bowl sprinkle the gelatin over it  and whisk until dissolved .( Gelatin in not my friend I always have trouble with it so I use a really tiny whisk to mix and add a little more water to it if needed)
4.Slowly pour the gelatin into the cream cheese mixture while you are beating it with an electric mixer until well combined.
5. Fold the cream through the cream cheese mixture in to batches
6. Pour onto cooled base and spread out evenly
7. Place chocolate bit in a bowl over boiling water ( make sure the water doesn't touch the bowl) and melt the chocolate, then just using a spoon plop dobs of chocolate on the cheesecake and using a wooden skewer swirl the chocolate through the cheesecake.
8. Cover and place in the fridge to set. I like to put mine straight into the freezer to set and partly freeze before removing it from the tin and onto a serving plate to decorate with strawberries and blueberries.
ENJOY! this guilt free, sugar free, preservative free, low carb cheesecake
Oat Base Cacao Swirl Cheesecake

Oat Base Cacao Swirl Cheesecake

Thursday, 3 November 2016

Energy Bombs

Energy balls WOW Do you believe I have only just discovered these little gems?. These are the perfect treat for those on the go. I am out the door with the Dog and off to the beach at 6.30am for our morning walk and swim I barely have time for a coffee so I just grab one of these on my way out the door. If I feel a little slump coming on during the day or my sweet craving decides to rare it's ugly head these little powerhouse balls are the perfect fix. Hell I love them more than my healthy muffins. There is tons of recipes on the net for these and you can put your own spin on them, the kids will love these as well. Even my very picky bloke friend loves them.
It is just so easy to whip up a batch of these that there really is no excuse for grabbing the potato chips and prepackaged snack foods and health bars which are full of processed sugars, and ingredients that only have a number listed.  I am totally sold on these babies and so you will be too.

What you Need:
2 Cups natural oats
1 cup of peanut butter ( diabetic) you can use normal peanut butter
2/3 cup of honey
1/2 cup of flax meal
1/2 cup of black Chia seeds
1 teaspoon of vanilla essence or vanilla paste
1 teaspoon cinnamon
2 teaspoons of Cacao
1/4 cup pepitas
1/4 cup sultana's, raisins
1/4 cup of cacao choc bits  
What to do:
1. Combine all ingredients in a large bowl and mix well. I keep my honey in the fridge so it is quite hard when I add it so I find using my hands to mix and combine is the way to go.
2. Place bowl in the fridge for about 15 minutes, then roll into little balls ( just a bit bigger than a teaspoon full, squeezing the mixture so it compacts nicely,give it a little roll in the palms of your hands.
3.line an airtight container with baking paper to store the balls in and keep refrigerated. 
Note: 1.The balls freeze well in snap locked bags.
          2. you can add nuts dried cranberries whatever you have on hand for these.
Energy Bombs