Mini Enchiladas

These little morsels are a game changer: fast, delicious, versatile and a total hit with adults and kids alike! Even better - they're easy enough to get the kids into the kitchen. 

If you've been thinking about encouraging your children's life skills and growing their confidence in the kitchen then this dish is a great place to start. Equally, if you have a hoard of kids over after training or for a kids party, you can whip these up no trouble. 

It's all food you can keep in stock in the pantry too, even the chicken - either use leftovers or pick up one of these Tegel Shredded Roast Chicken packets which lasts in the fridge for a few weeks.


Ingredients: (serves 4-6 people - or 12 as a snack)

• 12 small to medium sized tortillas (20-25cm diameter is a good size) 
• 2 cups (approx 300g) cooked shredded chicken
• Or 1 can kidney beans for vegetarian
• 1 can corn kernels, rinsed and drained
• ½ onion, finely diced
• 1 400g can Wattie's Mexican Tomatoes 
• 1 x 35g packet Farrah's Taco Spice Mix
• 2 cups grated cheese

To Serve: 

• 125 ml tub sour cream
• Sweet chilli sauce 
• Green Salad

Method:

Heat the oven to 180°C. Spray a regular-sized muffin tray (not texas muffins) with cooking oil.

Heat tortillas as directed on package (usually 30 seconds in the microwave does the trick). Press 1 tortilla into each muffin cup. Bake for 5 minutes.

Meanwhile, in medium bowl, stir together chicken (or beans), onion, corn and half of the cheese. Stir in tomato and taco seasoning. Divide the mixture into the cooked tortilla shells. Top with the remaining grated cheese.

Bake 14 - 17 minutes or until enchiladas are toasted and mixture is heated through. Top each with a spoonful of sour cream, dollop of sweet chilli sauce, and serve warm with salad on the side. 

Tuna Pasta Bake

If you liked my Cheat's Lasagne Recipe from a last month then you'll love this variation. I used to spend hours coming up with elaborate meals to prepare, but these days with a young baby I don't have enough to time to prepare, let alone think of such creative meals as I used to. Well not regularly anyway. 

This pasta bake is great in that I can throw this in the slow cooker in the morning (while the little one naps) and then it's ready to serve in the evening. Perfect for if we have a busy afternoon ahead. It's so easy and pretty darn tasty too. The leftovers keep us going for a couple of days and best of all, even the baby likes it!

Ingredients:

• 2 x 185 gram tins of tuna in spring water
• 1 x 400 gram can of creamed corn
• 1 cup of vegetable stock
• 2 stalks of celery, roughly chopped
• 2 carrots, roughly chopped
• 1 onion, roughly, chopped
• salt and pepper
• 300 grams dried pasta 
• 1 & 1/2 cups of grated cheese
• 1 & 1/2 cups of milk
• 2 eggs

Oil the bowl of the slow cooker, and turn on to high setting to preheat. 

In a food processor mix the tuna (including liquid), creamed corn, stock, celery, carrots, onion, and salt and pepper till well combined. 

Spread 1/4 of the mix in the bottom of the slow cooker dish. Cover with half of the dried pasta, then another 1/4 of the mix over that. Sprinkle with half of the cheese, before layering the remaining pasta, then the rest of the tuna mix on top. Sprinkle remaining cheese on top. 

In the same food processor (don't bother cleaning it in between) combine the eggs and milk, then pour this over the top of the cheese. Put the lid on the slow cooker and reduce the temperature to low. Cook for 5-6 hours, before slicing and serving. 

Cheat's Lasagne

Okay, so I'll admit this from the start, if you're a purist - this isn't exactly lasagne, but if you're lazy like me and want the meat, pasta, cheese combo baked into something that you can serve (and freeze if you want) easily, then this is your jam! When I say easy, I mean EASY. Traditional lasagne takes time to prep and lots of pots and pans - you have to cook the meat sauce, cook the pasta and make a white sauce before assembling and baking again. This cheat lasagne however, simply mix, layer, and leave for 5 or 6 hours then devour! Yes, there is absolutely NO pre-cooking required. And to make it even easier, mix everything in the food processor! You can thank me later. 

Ingredients (serves 6):

• 1 onion
• 2 cloves garlic
• 1 large carrot
• 1 zucchini
• 1 cup of beef stock
• 1/2 cup tomato paste
• 400 g tin of tomatoes 
• 500 g beef mince 
• 2 tbsp dried oregano
• 1 tbsp cracked pepper
• 1 tsp salt 
• 250 g dried lasagne or pasta shapes (spiral would also work well) 
• 4 tsp cornflour
• 1 1/2 cup milk 
• 2 eggs
• salt & pepper to taste
• 1 1/2 cup grated tasty cheese 

Preheat the slow cooker by turning it on high, and oiling the dish. (Alternatively you could bake it in the oven on 120 degrees Celsius for 5 hours.  

In the food processor, chop onion, garlic, carrot and zucchini till well minced. Add the stock, tomato paste, tinned tomatoes, mince, oregano, salt and pepper and mix till well combined. 

Layer the mince with the dried pasta into the slow cooker dish. Use 1/4 of your mince mixture first, spreading evenly, then 1/2 of the dried pasta. Top with another quarter of the mince mixture, then the other half of the dried pasta. Finally put the remaining half of the mince mixture over the top. 

Scatter the grated cheese over top. Next mix your cornflour with a little of the milk till smooth, then mix in the remaining milk and eggs. Season with salt and pepper and beat well. Pour this over the top of the grated cheese. Turn your slow cooker onto low, cover and leave for 4-6 hours till cooked through and beginning to brown on top. Every slow cooker is different - in mine, it is done perfectly after 5 hours, so keep an eye on yours the first time to get the perfect cooking time. 

Slice and serve with garlic bread and either salad or steamed vegetables. 

Chocolate & Peanut Rice Bubble Crunch

There's something insanely delicious about nostalgic foods like this. We would always have these at birthday parties growing up, except mum would make the honey version (she was a health nut), which although tasty, is mighty boring compared to these!

I searched the internet high and low for a recipe for ones which were peanut butter and chocolate - only my favourite flavour combination - but surprisingly the internet failed me. All the recipes I found were either a peanut butter crunch with a chocolate topping, or made using cocoa, not actual chocolate, so instead I made my own up, and (thank goodness) it's a flavour hit! Kind of reminds me of M&M's, a cross between the crispy ones, and the peanut butter ones, good luck finding them in NZ, seems to be more of an American thing.

Best of all this recipe is so so easy. I whipped it up in 15 minutes, plus it's easy for little helpers (just be careful on the melting part). Oh, and be sure to lick the bowl!

Ingredients (Makes 1 large 30 x 20cm tray, about 25 pieces): 

• 6 cups of rice bubbles 
• 250 grams of milk chocolate 
• 250 grams of smooth peanut butter 
• 60 grams of butter
• 60 grams of icing sugar
• extra 30 grams chocolate and 1 tbsp butter for topping - optional

Line a large baking tray with cling film, so that the sides over hang. 

In a large bowl, measure out 6 cups of rice bubbles. 

Create a double boiler, in a small saucepan put a little bit of water, place a metallic bowl on top so that it seals the edge. Make sure the water is not touching the bottom of the bowl. Place this onto a low heat. In the bowl, put the chocolate, butter and peanut butter, stirring frequently until melted and smooth. 

Sift in the icing sugar and mix well to combine. 

Use a spatula to pour all of the peanuty, chocolatey goodness into the bowl with the rice bubbles. Mix well until all the rice bubbles are coated. Then pour it all into the lined baking tray. Use the back of a spoon to press it down into the tin. If you hear some of the rice bubbles crunching, that's fine. Once pressed and smoothed, fold the sides of the cling film over to cover it, and pop it in the fridge for an hour (at least) to set. 

Once set, remove from the fridge. You can add some chocolate drizzle as a topping if you like. Simply use the double boiler method to melt the extra chocolate and butter. Once melted use a spoon to drizzle this over the top of the slice. Give that about 20-30 minutes to set, before using a large knife to cut the slice into pieces. 

This is best stored in the fridge (particularly in hot weather) until required. 

B & E Mini Pies

Everybody loves bacon and egg pies amiright? Well they sure are a winner in our house. These mini pies were created because I had some extra pastry and bacon that needed a home (like bacon every needs a home, but anyway). Best of all, they only take minutes to whip up, 25 minutes to bake, and seconds to devour. Pop them in lunchboxes, perfect for a picnic, take a plate or morning tea.
Be careful though, they're one of those things that you blink and they're gone. Seriously, I was eating one, (as I typed this recipe) and then it was gone, may have accused the Mr of taking my last bite, but alas, it was me. Whoops.

Ingredients (makes 6 texas muffin sized mini pies - recipe easily doubled)

• approx 150 g puff pastry 
• 3 rashers of free range middle bacon
• 3/4 cup frozen peas
• 3 free range eggs
• 3 tbsp milk 
• salt and pepper 
• butter to grease

Grease 6 texas muffin sized muffin holes and preheat your oven to 190 fan-bake.

On a lightly floured surface, roll pastry to make 6 x 15 cm squares. Gently press a square of pastry into each muffin hole, letting it overlap in spots, and leaving excess pastry to hang. 

Roughly chop bacon and divide between the pastry cases. 

Rinse frozen peas with water and drain, divide amongst pastry cases. 

Lightly beat the eggs with the milk and season with salt and pepper. Pour the egg mixture into the pastry cases. 

Use a pastry brush to brush a little of the egg mixture over the pastry which overhangs (this step isn't necessary, but will make the pastry golden when it bakes). 

Pop into a hot oven for 25 minutes till puffed and golden. 

Leave to cool for 10 minutes before removing. Eat warm or cold with or without a dollop of your favourite chutney.   

Fresh Chicken Noodle Soup

Seriously easy, seriously nutritious, and seriously fast way to get your chicken soup fix. 


I've used a whole chicken, skinned, jointed and breasts removed. I find this is the most cost effective way to make this soup, plus boiling all the bones means that all that goodness is added to the broth. I don't bother using the chicken breast meat in this soup, as it can get tough when poached, and is far more valuable to use for another meal - like my tasty chicken Hawaiian Chicken Burgers, or Chicken Burrito Bowl with Mango Salsa for example. 


Also, DO NOT throw the skin away... I never like wasting anything! Check out this tasty way to make the most of it...  

What to do with #leftover #chicken skin? Salt and bake on a tray at 180•C for 20-30 mins till golden and crispy. Drain on paper towels and devour.... Reserve the fat in a container in the fridge for next time you're roasting potatoes #chickenskin #lard #chickenfriedpotatoes #naughtytreats #youknowyouwantsome

A photo posted by Stef Parker (@sparkmypantry) on Aug 13, 2016 at 11:22pm PDT

Make sure you drain off the fat before it cools. Store in a glass container in the fridge to use the next time you are roasting potatoes. Plus the chicken crackle makes a tasty snack while the soup simmers. 

Ingredients (serves 4): 
Soup 

• 4 cloves garlic 
• 1/4 c sliced fresh ginger
• 1 tsp chilli flakes
• 1/2 tsp each of salt and pepper
• bunch of coriander - wash and pick the leaves off. Set them aside and use the roots and stalks in the soup
• 1 whole free range chicken, jointed, skin and breast meat removed. 
• 300 grams dried egg noodles 

For the bowls

• 2 spring onions, finely sliced
• 1/4 cabbage, finely shredded
• 6 mushrooms, finely sliced or quartered
• 2 carrots, grated or julienned
• coriander leaves

Joint the chicken, and remove the skin and breast meat. 

Simmer all of the soup ingredients - except the noodles - in a large soup pot for 20 minutes, till the meat is cooked through. 

Meanwhile shred the cabbage - a food processor works well here - grate the carrots, slice the mushrooms and spring onion. Divide the vegetables and coriander leaves, among four large soup bowls. Set aside. 

Remove the chicken - bones and all - from the soup pot, and set aside till cool enough to handle. Now add the noodles and continue boiling for 3 - 10 minutes (according to the packet directions). 

Remove the meat from the chicken bones and divide among the serving bowls. Use tongs to serve the noodles on top, then ladle the boiling broth over it all. Stir, leave for a few minutes to poach the vegetables, and make it cool enough to eat. Serve with soup spoons and chopsticks. 

Chicken Burrito Bowl with Mango Salsa

Burrito bowls seem to be all the craze now, they are low G.I. and provide a gluten free option, plus the brown rice adds extra nutrition. I also find that bowl food is sometimes easier to eat than a wrap, which can get a bit messy!

Even though this is spicy, there is a subtle sweetness added by the mango. Feel free to adjust the amount of cayenne pepper to taste, this amount provides a medium spice level. Serving the creamy avocado alongside with the shredded lettuce and tomato makes this a perfectly balanced meal, which also makes fantastic leftovers hot or cold. Also, if you can, use lime juice rather than lemon, it adds a much more authentic zing. 

Ingredients (serves 4):

• 2 cups of brown rice
• 500g chicken thigh, trimmed and diced
• 1 tbsp paprika
• 1 tbsp ground cumin 
• 1 tsp cayenne pepper
• 2 tbsp oil
• oil for cooking
• 1 mango
• 1 tsp chilli flakes (optional) 
• 1 red onion
• 1 tbsp lime/lemon juice
• 1 avocado, mashed
• 1 tbsp lime/lemon juice
• salt and pepper to taste

to serve

• tomato, diced
• iceberg lettuce, shredded

Cook rice according to packet directions. 

Meanwhile, toss the diced chicken in the paprika, cumin, cayenne and 2 tbsp of oil. Set aside to marinate while you prepare the salsa and avocado. 

Peel and slice half of the red onion into rings. Slice the capsicum into strips. Set both aside. 

Prepare the salsa, dice the flesh of the mango cheeks (skin removed). 

Dice the remaining half onion, and stir with mango and chilli flakes. Add lime/lemon juice and set aside in the fridge. 

Prepare the avocado by mashing the flesh and stirring in lime/lemon juice with the salt and pepper. Set aside to chill while you cook the chicken.  

Heat a little more oil in a large frying pan and cook the chicken, stirring, for 5 minutes, if necessary add a little more oil to the pan before adding the sliced onion and capsicum, cook, stirring for another 5 minutes till onion is softened and chicken is cooked through. 

Dish warm rice up into four bowls. Serve topped with shredded lettuce, tomato, chicken, mango salsa, and a generous dollop of avocado. Provecho!!

Savoury Cheese Veggie and Polenta Muffins

Savoury muffins are my new favourite snack, breakfast on the go, or as they were today, a quick and easy lunch alongside my favourite tinned soup 

These muffins are loaded with veggies and tasty cheese for calcium and a protein kick. You're welcome to chop and change the veggies used. Corn kernals and roasted pumkin or kumara are also very tasty. 

Polenta is also known as cornmeal and is available at most supermarkets, if you don't have it, you could substitute for 1/2 a cup of ground nuts, or 3/4 cup of extra flour.  

This recipe is easily doubled. I make a double batch, then individually wrap and freeze them. Frozen they stay fresh for up to 3 months. Simply grab one in the morning and it will be good to eat by morning tea time, or quickly warm in the microwave for 30 seconds. 

Ingredients (makes 12 regular muffins, or 6 texas* muffins): 

• 1 cup milk
• 1/4 cup olive oil 
• 1 large egg
• 1 tsp dried herbs or 1 tbsp fresh herbs (parsley, chives oregano or thyme) 
• 1 cup plain flour
• 1/2 cup polenta 
• 1 tsp baking powder
• 3/4 cup grated cheese, plus 1/4 extra for sprinkling on top
• 1 grilled red pepper (skin removed), roughly chopped 
• 1 cup of baby spinach leaves, roughly chopped, or 1/2 cup of frozen spinach, defrosted 
• 1/4 cup finely diced red onion, shallots, or sliced spring onion
• 1/2 tsp salt and freshly ground black pepper to taste
• 1/2 tsp cayenne pepper or chilli flakes (optional) 

Pre heat oven to 200 degrees celsius. Grease muffin trays or line with paper cases. 

Mix milk, oil and egg in a bowl. 

Sieve flour and baking powder in another bowl and stir through polenta, herbs, cheese, pepper, spinach, onion and pepper.  

Make a well in the centre of the dry ingredients and fold in the wet ingredients. Be careful not to over-mix, some dry bits are fine. Sprinkle with remaining grated cheese. 

Spoon into muffin tins and bake for 20-25 minutes if making regular size, or 25-30 minutes for Texas sized muffins. 

Leave in the tin for 5 minutes before removing.
Serve warm or room temperature with lashings of butter and a dollop of chutney. Also, a smear of vegemite or marmite adds a salty nutritional boost. 

Can freeze for up to 3 months. 

* Texas muffins are the larger muffin trays and are a similar size to what you would get in a cafe, while regular are the more cupcake size. 

Mum's "Meat Dish" Banana Cake

I call this "meat dish" banana cake because traditionally the recipe actually makes enough to bake it in a meat-dish, and usually we do. It's the perfect cake to whip up to feed a crowd and is always a pleaser with even the fussiest of eaters. I found the recipe in my mother-in-laws hand written recipe journal and this cake, along with the others in the journal have been feeding my husband and his brothers and cousins for decades. So rest assured, it has been rigorously quality assurance tested. 

If you don't fancy making one large tray cake, you could (as I did this time), bake two 22cm round cakes and either ice both, or layer them. I also had enough batter to make a dozen cupcakes, which I've popped in the freezer for another day. 

The chocolate chips were an optional extra that I tried this time, though my MIL wasn't too sure about me changing the recipe, it turned out just as luscious as always. 

You can ice it with cream cheese frosting, a chocolate buttercream, or as I did a simple lemon and/or chocolate icing sugar mixture. Mix 2 cups of sifted icing sugar with 2 tbsp melted butter, and enough liquid to form an icing of your desired consistency. For lemon icing, add lemon juice as the liquid, and for chocolate icing, sift 3-4 tbsp of cocoa powder in with the icing sugar, then add enough water or milk to form the paste. Spread onto the cooled cakes. 

Ingredients (to make one "meat dish" slab cake, or two 22cm round cakes and 12 cupcakes): 

• 4 eggs, room temperature
• 2 cups white sugar
• 7 overripe (practically black) bananas, lightly mashed
• 1 cup or 175 grams of chocolate chips (optional) 
• 3 cups of plain flour
• 2 tsp baking powder
• 2 tsp baking soda 
• 225 grams melted butter

Preheat the oven to 180 degrees celsius and grease or line your cake tins. I always grease the sides and line the bottom with greaseproof paper, this means you'll never have any trouble removing the cake from the pan. 

Using an electric mixer (I used a kenwood cake mixer, but a hand mixer would work), beat the eggs and sugar until light light and fluffy, almost foamy - this is the most important bit for a good cake. Meanwhile, sift the flour, baking soda and baking powder into another bowl. 

Add the bananas to the egg mix and beat well to combine, then add the chocolate chips, beat again. 

Pour the sifted dry ingredients on top and either on a low speed with your cake mixer, or with a wooden spoon fold the dry and wet ingredients until just combined (about 6 turns of your cake mixer), some flour may still be visible. Finally add the melted butter and mix again till everything is combined. 

Pour the batter into your prepared cake tins and put into a hot oven. 

Bake times vary depending on the size of your tin: for a large slab cake bake about 45 minutes, round cakes approximately 35 minutes, and cupcakes approximately 20 - 25 minutes. Just keep an eye on them and test with a skewer. When the skewer comes out clean the cakes are done, also, your nose will let you know when they are nearly done as the smell coming from the oven will be amazing. 

My assortment of cakes and mini-cakes...  

... which never last very long

Salmon Zucchini Fritters

Zucchini is one of those vegetables that kind of goes with everything. It's mild in flavour and still in plentiful supply due to the warm weather we've been having. The salmon makes a welcome flavourful addition, and despite the fact that it's rather expensive, a little goes a long way in this dish. 

The best thing about it is you can easily whip it up in 20 minutes, including cooking time for a delightful brunch or quick dinner solution. The recipe below serves 2 - 3 people but could easily be doubled to feed more. 

Ingredients (serves 2 - 3/6-8 fritters): 

• 2 eggs, lightly beaten
• 2 small - medium zucchini, grated
• 1 spring onion, finely chopped
• 1 tsp dried dill 
• salt and pepper to taste
• 1/2 cup plain flour
• 1 tsp baking soda
• 1/2 - 3/4 cup milk
• 100 grams flaked smoked salmon 
• oil or butter for frying
• optional: green salad, avocado, grain toast, fried eggs and salted greek yogurt to serve. 

In a bowl, lightly beat the eggs, add the zucchini, spring onion, dill, salt and pepper. Mix to combine. Stir in the flour and baking powder, mixing well, then finally add the milk and salmon. 

Heat a little oil or butter in a large frying pan, on a medium heat. Spoon the mixture into even sized fritters in the pan. Leave for 3-4 minutes, till small bubbles come to the surface. Flap the fritters and cook for another 3 minutes. Repeat with remaining batter. 

To serve, prepare a light green salad, and some buttered grain toast. A fried egg on top of the fritter stack is also a nice accompaniment. Finally dollop a spoonful of salted greek yogurt onto the side. The fritters will keep in the fridge till later, but are best eaten fresh. 

Spiced Veggie Patties

I made these recently for a christmas lunch. A great way to incorporate veggies in a way that is bound to please even the fussiest eater. Plus, they are gluten, dairy and meat free so a good option to take when there's lots of different dietary requirements. 

Ingredients (18 fritters): 

• 3 cups of shredded vegetables - carrot, zucchini, onion
• 1/2 tsp cumin seeds
• 1/2 tsp mustard seeds
• 1/2 tsp salt 
• 1 tbsp curry powder
• 1 cup of chickpea flour*
• 1 egg

Dipping Sauce 

• 1/2 cup plain greek yogurt 
• 3 tbsp fresh herbs (parsley, mint, coriander)
• 1 tsp salt

Method:

Use a food processor to get finely grated vegetables. I used half carrot, half zucchini this time. Squeeze excess moisture from zucchini. 

In a dry frying pan, lightly toast mustard and cumin seeds. Once they start to pop, quickly remove them from the heat and add to the vegetables. 

Add salt, curry powder and mix well. 

Stir in chickpea flour, making sure it is evenly combined. Finally add the egg. Mix well. 

Heat a few tbsp of oil in a frying pan. Using wet hands, mould golf ball sized patties, and flatten slightly before placing into the hot pan. You should be able to fit at least six at a time. Cook each side a about 2 minutes till lightly golden. 

Drain on paper towels while you cook the rest. 

To make the dipping sauce, finely chop the herbs and mix with yogurt and salt. 

Enjoy hot or cold. 

Crunchy Coconut Chicken and Slaw

Everybody loves fried chicken right? Crunchy on the outside, juicy on the inside. This week I've come up with a healthier version. One that adults and children love. Once the chicken is crumbed you can pop it in the oven and leave it, or if you want it extra crunchy you could pan fry it for a few minutes each side before finishing it in the oven. We just oven baked, and it was perfect, not to mention easier. Cayenne pepper adds a real kick, so if you're making it for (or with) kids, maybe leave that out. 

Coconut Chicken 
1/2 cup plain flour 
salt and pepper
1/2 tsp each of dried coriander, dried parsley or cayenne pepper 
2 eggs, lightly beaten
3/4 cup panko crumbs 
3/4 cup dried desiccated coconut
500g chicken tenderloins or breasts, cut into wide strips 
Olive Oil spray - or drizzle over

Coconut Slaw 
1/4 plain white cabbage, shredded 
2 carrots, grated 
2 spring onions, finely chopped
1 small bunch of coriander, finely chopped
1/4 red capsicum, diced small
1/2 fresh coconut, grated - 1/2 a cup of dried coconut would also work, but wouldn't taste quite the same
juice of 1 lime 
1/4 cup mayonnaise 

To serve
Mayonnaise, and if you like it spicy, stir in some of your favourite chilli sauce. 


First prepare your chicken. Get three bowls or plates ready. Fill the first with the flour, salt and pepper. Fill the second with the egg, then the third with the mix of panko, herbs, and coconut. 

Line a baking tray with greaseproof paper and preheat the oven to 200 degrees celsius. 

Dab the chicken dry with paper towels. Take a piece of chicken and dredge it in the flour mix, shake off any excess, then dunk it in the egg. Again, allow the excess to drip off, before dredging it in the panko and coconut mixture. You may need to press the crumbs on to coat it evenly. Arrange the chicken in a single layer on the baking dish, and repeat with remaining pieces. 

When all the chicken is coated, place in a hot oven for 15 - 20 minutes, turning once. 
While the chicken is cooking, prepare your slaw. 

Shred the cabbage (a food processor works wonders here), grate the carrots, fresh coconut, and finely slice the spring onion, coriander, and dice capsicum. Toss together in a large bowl with salt and lime juice. Stir through 1/4 cup of mayonnaise. Chill till required. 

In a small bowl, mix more mayonnaise with some hot chilli sauce. 
Serve the chicken on a bed of slaw. Serve the spiced mayo on the side. 

Chicken Noodle Soup

This week is one of those really busy weeks. One where you find yourself eating on the go, and not always picking the healthiest of choices. This soup is just what you need to get the balance back in your life and dig into a healthy, yet easy to prepare midweek meal. 

In saying that, everything is good in moderation right? So why not bake the chicken skin till crispy and delicious as well. We all deserve a little bit of indulgence. 


Ingredients (serves 4): 

• 250ml chicken stock 
• 2 L boiling water
• 2 cloves crushed garlic
• 1-2 tbsp sliced ginger
• 3 carrots thinly sliced
• 2 celery sticks, sliced 1cm thick
• chilli, optional, to taste
• 3 tbsp soy sauce
• 750 grams chicken pieces, skin on, but removed and reserved(thighs are best) 
• 200 grams green beans, cut in half
• 8 button mushrooms, quartered
• 250 grams soba noodles
• 1 tbsp salt

Method: 

Preheat oven to 220 degrees celcius to cook your chicken skin. - This part is optional, but recommended. 

Prepare the stock. In a large soup pan heat stock, water, garlic, ginger, carrots, celery, chilli and soy sauce. Once boiling, add the chicken pieces, skin removed. 

Simmer gently for 10 minutes. 

Meanwhile, rub the chicken skins with the table spoon of salt and spread in a single layer in a baking dish. Place in hot oven for 15 - 20 minutes till golden. Once golden, remove and drain on paper towels. The fat that is left in the tray can be cooled and reserved for cooking something else later (e.g. potatoes!).  

When the soup has been boiling ten minutes. Take off heat and leave, covered for ten minutes. After this time, remove the chicken pieces. Set aside to cool. Once cool enough to handle, shred the meat from the chicken bones and reserve for serving. 

Return the soup to the heat and add the noodles, beans, and mushrooms. Simmer until the noodles are cooked. 

Divide the meat between 4 serving bowls. 

Ladle the soup, veggies and noodles on top of the chicken. 

Top each bowl with a piece of crispy chicken skin and serve. 

After Dinner Mint Tart

Are you a lover of mint slice biscuits? After dinner mints? Whittaker's Dark Ghana 72% peppermint chocolate? 

If so, then this is the tart for you. 

Yes, it looks mightily impressive, and tastes even better. Even though there are a few steps involved, it is actually ridiculously easy to prepare: Especially if you have a food processor to take the hard work out of the pastry. If you don't have a food processor just rub the butter into the sifted ingredients using your fingers. 

Do make sure you have plenty of time up your sleeve though. You need to wait for the pastry to chill, bake, chill, then for each layer of ganache to set. Ideally, you want to prepare this the night or morning before you want to eat it. 

Ingredients (serves 12-16): 

Pastry

• 1 1/2 cups of plain flour
• 1/4 cup cocoa
• 1/4 cup of icing sugar 
• 180 grams cold butter, diced
• 1 egg yolk (reserve white for brushing) 
• 3 tbsp chilled water
• greaseproof paper
• baking beads or rice 

White chocolate ganache 

• 200 g white chocolate 
• 100 ml cream 
• 2 tsp peppermint essence

Dark chocolate ganache 

• 200 g good quality dark chocolate - Whittaker's 72% is perfect for this
• 140 ml cream 
• 3 tsp peppermint essence

Step 1: Make Pastry

Sieve flour, cocoa and icing sugar together. Put into your food processor with the diced butter and pulse for a few minutes till all of the butter is mixed in and it becomes a breadcrumb texture. 

Next add the egg yolk and chilled water. Pulse again. When it begins to come together, tip out onto a lightly floured board and lightly knead until you have a smooth dough. 

Flatten into a 15cm disc. Cover in cling film and refrigerate for at least 30 minutes. Pastry is much easier to work with when it is cold. 

Step 2: Bake Pastry 

Preheat oven to 180 degrees celcius. Grease a 30cm loose-based fluted tart tin with butter. 

Remove pastry from the fridge and roll out on a piece of greaseproof paper large enough to fit the tart tin. 

Gently lay the pastry over the tin and press into the edges. Use the rolling pin to roll across the top of the tin to cut off any excess pastry. 

Place the greaseproof paper over the pastry and fill the tin with baking beads or uncooked rice (less than a kilo of rice will fill it - reserve the rice afterwards for using again the next time you bake pastry). This holds the pastry in place and stops it both puffing up and from sinking down the sides. Chill again for 10 minutes. 

Place in the hot oven and bake for 15 minutes. 

Remove tart from oven and take off the baking paper and rice. Return to the oven for another 15 minutes to finish cooking through. 

Remove from the oven and leave to cool. 

Step 3: White Chocolate Ganache 

Once cooled, you can make the white chocolate ganache. In a small saucepan, gently heat the 100ml of cream. Just as it begins to boil, remove it from the heat and add the white chocolate. Leave it to sit for a few minutes. Then stir till all of the chocolate is melted in and you have a smooth mixture. Add 2 tsp of peppermint essence. 

Once cooled to nearly room temperature, pour into the pastry tilt to spread evenly. Leave it in the fridge, uncovered, to chill for an hour or two. I left it overnight and finished it off the next day. If you want to smooth it more, wait till it is completely chilled first. Then heat a large metal spoon in a glass of boiling water. Dry the spoon off (make sure it is dry - water and chocolate are not friends) and use the back of it to gently smooth out any rough areas of chocolate. 

Step 4: Dark Chocolate Ganache 

Make the dark chocolate ganache, as you did with the white chocolate ganache, heat the 140ml cream to nearly boiling point. Add the chopped chocolate and leave for two minutes. Stir till smooth. Add peppermint essence. Once cooled pour over the white chocolate ganache. Leave in the refrigerator to set for 2 hours. 

Step 5: Share and Devour

Remove the tart from the fridge 15-30 minutes before serving. Fill a mug with boiling water and heat a small sharp knife in the water. Dry the knife on a clean cloth and gently cut small wedges of the tart, reheating the knife as required. 

Heating the knife will give you clean cuts and avoid the chocolate cracking. 

Depending how decadent you are feeling you'll easily get 12 - 16 slices out of this tart as it's rather rich. 

Serve with lightly whipped cream if desired. 

Orange Polenta Cake

Entertaining? Need something delicious, impressive, yet easy and foolproof to whip up. This is your cake. 

It takes only 15 minutes to prepare, then a quick syrup poured over the top. It makes an impressive dessert or is delicious in the afternoon with a cup of tea. 

Oranges are in season at the moment, so make sure you use freshly squeezed oranges in this dish. Polenta is made from finely ground corn, and is used in sweet or savoury dishes, and can even be used as a gluten free substitute to breadcrumbs to coat meat for frying. You can find it in the international or pasta section in your supermarket. 

Ingredients (Serves 8 - 10): 

• Rind of 2 oranges - about 3 tbsp 
• 1/2 cup orange juice - about 3 squeezed oranges
• 1/2 cup vegetable oil - use a light flavoured oil like rice bran or canola 
• 2 eggs
• 2 tbsp honey 
• 1/2 cup sugar
• 1 1/2 cups self raising flour
• 1/2 cup ground almonds
• 1/2 cup polenta 

Syrup 

• Rind of 1 orange 
• 1/3 cup fresh orange juice 
• 1/3 cup sugar

Method

Preheat oven to 180 degrees celcius. Line and grease a 20cm round cake tin. 

In a large bowl whisk orange juice, rind, vegetable oil, eggs, honey and sugar together. 

Add flour, ground almonds and polenta. Quickly mix to form a thick batter. 

Pour batter into greased cake tin and smooth the top with the back of a wet spoon. 

Bake for 45 - 50 minutes, check by piercing with a skewer, that it comes out clean. 

Set aside to cool. 

Over a low heat, mix syrup ingredients, stirring occasionally, for about 5 minutes till thickened. 

Pierce the top of the cake with a skewer and drizzle the warm syrup over the cooled cake. 

Dust with icing sugar and serve with a big dollop of greek yogurt. 

Enjoy! 

- Stefani