Lemon and White Chocolate Muffins

One of my goals this year was to stop eating junk food. What I mean when I say junk food is processed food. Which means, that if I want treats, I have to make them myself, or a friend. So long as it doesn't come in a packet. My only exception to that rule is chocolate - Whittaker's Chocolate - Quality Chocolate. 

So I created these muffins for our Friday morning tea... The tartness of lemon mixed with the sweet chocolate flavour is a match made in heaven. Even better, these don't take long to whip up and get into the oven. 

Ingredients: 

• 1 cup white sugar
• 2 cups flour 
• 2 tsp baking powder
• 2 tbsp lemon rind 
• 1/2 cup Whittaker's white chocolate, roughly chopped
• 1/4 cup lemon juice
• 3/4 cup milk 
• 1/3 cup vegetable oil - something lightly flavoured like rice bran or canola
• 1 egg 
• 12 squares of Whittaker's white chocolate for the top

Grease a 12 hole muffin tin and preheat oven to 180 degrees celcius. 

As per usual muffin recipes, sift the dry ingredients: sugar, flour, and baking powder. Stir in the lemon rind and chopped Whittaker's white chocolate. 

In another bowl beat the lemon juice with milk, vegetable oil and egg till well mixed. 

Make a well in the dry ingredients and pour in the wet ingredients. While turning the bowl, use a wooden spoon to fold the dry and wet together, till just combined (a few floury bits are ok here, it will sort itself out while cooking). 

Place in the hot oven for 20 minutes till a skewer comes out clean. 

Once removed, place a square of Whittaker's white chocolate on the top of each muffin. Allow this to soften for a minute and very gently press it down onto the muffin a little to make sure the chocolate is secure (I find this method 'pretties' them up, without all the fuss of making icing, plus you get more of the chocolatey goodness!).

After 5 - 10 minutes remove from the tin to cool completely. 

Keep somewhere cool in an airtight container for up to 4 days, or, wrap and freeze muffins individually for up to three months. 

Sesame Satay BBQ Chicken Skewers

As the summer season approaches we've been firing up the BBQ on every opportunity, usually with a lot of hungry bellies to feed. This sesame chicken recipe is really easy to throw together and famously delicious. 

It's suitable for people who are gluten free, or as an alternative to satay for those who are allergic to peanuts. Which makes it a great choice for feeding a crowd, or taking a plate, when you're not sure what people's food intolerances might be. I threw the chilli in for a kick, but it can easily be left out. I usually alternate the chicken with squares of vegetables to help stretch the meat out, but again, if you have enough meat, you could just use chicken. 

Sesame Satay Marinade (per kg of meat):

• 3 tbsp miso paste 
• 3 tbsp tahini - sesame seed paste
• 3 tbsp mirin
• 1 tbsp crushed garlic
• 1 tbsp crushed ginger
• 1/4 cup lemon juice
• chilli, finely chopped - optional
• 1 kg chicken meat, 3cm diced - thighs are good, but breast meat will also work
• 20 - 30 skewers - soaked for 20 - 30 minutes. 
• 2 tbsp sesame seeds, toasted

Optional veggies for skewering: 

• 1 onion, diced
• 1 capsicum, diced
• eggplant, diced
• mushrooms, halved
• zucchini, sliced

To prepare the meat, mix all marinade ingredients together and toss through, chicken pieces. Cover and set aside overnight if possible or for at least 30 minutes. 

Soak the skewers, for 20 - 30 minutes - this stops the skewers from burning on the BBQ. 

Prepare vegetables if using. Dicing them into 3cm pieces. 

Skewer pieces of meat, alternating with vegetables, so that there's 3 or 4 pieces of meat per skewer. 

TIP: Pierce the vegetables through the skin, rather than the fleshy parts, as this will prevent them from falling off the sticks as they cook. 

On a hot BBQ cook skewers for 10- 15 minutes, turning regularly. 

Sprinkle with toasted sesame seeds to serve. 

Midwinter slaw with Kale Buckwheat & Beans

Who says salads can't be eaten all year round? This salad is perfect for winter, using seasonal ingredients and makes a great side dish or can be eaten on it's own as a complete meal. 
Packed with colour, crunch; vitamins, protein and fibre this is sure to please.
Buckwheat is, despite it's name, gluten free and free from wheat. It looks like little pyramids and can be cooked or just soaked as in this recipe. It's high in fibre and protein, it's crunchy and has a slightly nutty flavour. The beans just add another texture as well as fibre and protein, helping to make it a complete meal. 
What I really like about this salad, is it keeps well and can even be served warm (toss it quickly in a fry pan with a little extra sesame oil). The first day I ate this with a piece of grilled five spice chicken and the second day with a diced hard boiled egg for an extra protein kick. 

This meal was created as part of my JUNK FREE JUNE challenge, raising money for the Cancer Society. To support me, and support the Cancer Society you can donate here. 

Ingredients 

• 1/2 cup sliced red onion
• 1/4 fresh lime juice
• 1/2 tsp salt 
• 1/2 cup buckwheat groats 
• 1 cup of shredded kale 
• 2 cups of shredded purple cabbage 
• 1 cup of shredded green cabbage 
• 1/2 cup grated carrot
• 1 large red chilli, seeds removed
• 2 tbsp soy sauce*
• 2 tbsp sesame oil 
• 1 tbsp white sesame seeds
• 1 tbsp black sesame seeds
• 1 tin of four bean mix (or your favourite beans) 

Method 

• Slice onion and mix in large serving bowl with the lime juice and salt. 
• In another bowl mix buckwheat groats with 1 cup of lukewarm water. Set aside to soak for 30 minutes. Drain and rinse thoroughly. 
• Meanwhile finely slice (or use a food processor) purple and green cabbage, kale and grate carrot. Slice chilli and add all veggies to the red onion. 
• Over a low heat, add sesame oil, and sesame seeds and stir until seeds start to pop. Add to salad, with remaining oil. 
• Rinse and drain four bean mix, add to salad with soy sauce. 
• Stir to combine. Taste and add more salt, lime, soy or sesame oil to taste. 
• Dig in (and save some for lunch tomorrow) 

*to make gluten free, be sure to use gluten free soy sauce

Thanks for reading - leave a comment. 

S

Cannellini and Spinach Pesto Spaghetti with Tomato Feta and Pumpkin Seeds.

Following the very festive season I felt like I needed to take a break from meat, and was craving some simple, wholesome and vegetarian meals. In particular, cannellini beans. Also, with all the time away the fridge was rather bare. So after a little inspiration from a recipe I found on foodandwine.com  I concocted this delicious simple pasta meal.

It was ready in 20 minutes and made a fantastic lunch cold the next day. 

I've been enjoying my new food processor and am interested to dabble with other pesto/sauce recipes, so please feel free to suggest other ideas. 

You could also make this meal vegan by omitting the feta, or gluten free by using gluten free pasta. 

Ingredients

• 150g baby spinach
• 1 can cannellini beans
• 2 clove garlic
• juice of 1 lemon
• 2 tbsp olive oil
• 1 tsp dried oregano
• salt and pepper to taste
• 400g dried spaghetti
• 2 tomatoes
• 200g feta
• ¼ c pumpkin seeds

Method

1. Place spinach and peeled and roughly chopped garlic in food processor.  Pour boiling water over the spinach, leave for 1 minute, then pour out water, squeezing out most of the excess.
2. Add drained and rinsed cannellini beans with lemon juice, olive oil and oregano. Blend until smooth. Add salt and pepper to taste.
3. Boil spaghetti in salted water according to packet directions. Meanwhile, heat a dry pan and toast pumpkin seeds until some begin to pop.
4. Drain pasta and toss through pesto.  Divide pasta among four bowls. Sprinkle with diced tomato, crumbled feta and pumpkin seeds on top. Finally drizzle with more olive oil and salt and pepper.

Thank you for reading my recipes.

Stef

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