Vegan Pumpkin Soup

Warms the soul as well as the belly!

Ingredients (serves 2-3)

    200g butternut pumpkin
    4 large carrots
    125g can coconut cream
    4 fresh sage leaves
    1 sprig fresh rosemary
    1 litre vegetable stock
    Chives to serve

Method

  1. Preheat the oven to 200*C and roast the pumpkin and carrots until soft and golden. Allow to cool slightly.
  2. Place the roasted pumpkin and carrot, sage, rosemary, stock and coconut cream in a blender or food processor and blend until smooth. Alternatively, place the mixture in a large bowl or saucepan and blend with a stick blender until smooth.
  3. Serve hot with chives on top.

Pie Maker PB Brownies

One more recipe before the pie maker goes back into the cupboard for the sake of my waist line!

Ingredients (makes 8)

  • 1/2 cup caster sugar
  • 2/3 cup brown sugar
  • 1 cup plain flour
  • 3/4 cup cocoa powder
  • 1/4 cup vegetable oil
  • 80g melted butter
  • 2 eggs
  • Peanut butter

Method

  1. Preheat the pie maker.
  2. Mix the eggs and sugar together until well combined. Then add the oil and butter, then the flour and cocoa powder.
  3. Press 1/8th cup mixture into the pie moulds and create a well in the middle. Spoon 1 tsp peanut butter into the well and cook until firm (3-5 minutes).

Pie Maker Savoury Muffins

After a recent baking spree for night shift, I can now truly appreciate why people are going nuts over these pie makers!

You’d be surprised at what people can create in such a short space of time with one of these (a real bargain considering they’re only $29 from Kmart). For some epic recipe ideas, definitely look up the Australian Kmart pie maker recipe group on Facebook!

As part of my experimentation, I made an old recipe of mine, a cross between a muffin and a frittata – a fruffin if you will (because mufftata sounds a bit risky).

I made two different flavours of these by changing the spice, otherwise the base recipe is the same!

Ingredients (makes 12)

Method

  1. Turn on the pie maker.
  2. Beat the eggs, then add the milk, flour, yogurt and spice mix and stir well to combine.
  3. Place spinach leaves at the base of the pie mould, then pour 1/8th cup of filling mixture on top. Place a small piece of cheese, then add another dollop of filling mixture to cover.
  4. Cook in the pie maker until golden brown (about 3-5 minutes). These will cook more evenly the more full the mould is.
  5. Store in an airtight container in the fridge if they don’t all get eaten!

Spiced Protein Porridge

Hooray! The weather is FINALLY cool enough for the first protein porridge of the season!

Ingredients (serves 1-2)

  • 3/4 cup rice flakes or oats
    1/2 cup almond milk
    1 tbsp flaxseed
    2 tbsp vanilla pea protein
    1/2 tsp chai spice (or cinnamon / cardamom)
    Banana and almond butter for serving

Method

  1. Mix the rice flakes, milk, protein, flaxseed and spice together in a bowl.
  2. Microwave on high for 2.5 minutes.
  3. Serve topped with banana and almond butter. Easy!

Breakfast berry oat protein bars

A mouthful to say and a mouthful to eat! Another delicious creation on my never ending quest to keep my scrub pockets full of snacks….

Ingredients (makes 8)

  • 1/2 cup flaxseed meal
  • 1/2 cup vanilla pea protein (I use Botanika Blends)
  • 1/2 cup quick oats
  • 1 and 1/2 cup almond milk
  • 1/4 cup cacao nibs
  • 2 tablespoon liquid coconut oil
  • 1/2 cup frozen berries
  • 2 eggs, beaten
  • 1 teaspoon baking powder

Method

    Preheat the oven to 200*C. Line a slice tray with baking paper.
    Mix the dry ingredients together in a bowl until well combined.
    Add the wet ingredients and stir well.
    Add the frozen berries and mix through.
    Spoon and flatten the mixture into the slice tin, bake until set (about 30-40 minutes) and allow to cool before slicing into 8 pieces. Store wrapped in baking paper in the freezer or in an air tight container in the fridge.

Lemon quince Pterodactyl wings

Sorry for the radio silence! Between studying for fellowship and moving, I’ve barely had time to function this year.

Now, I know this is not my normal kind of recipe, but if these make dinner easy and delicious for anyone else who’s busy like me then I’ll be happy! These enormous turkey wings were cooked in my brand new oven, and what can I say, I’m impressed!

Ingredients

    Turkey wings (about 800g which was 5)
    2 tablespoons quince paste

Method

  1. Preheat the oven to 170*C.
  2. In a bowl, mix the lemon olive oil and quince paste together. Spread the mixture on top of the turkey wings.
  3. Wrap the turkey wings all together in a parcel of baking paper (so that the quince doesn’t burn) and bake until cooked through (about an hour). Allow to rest before serving with your favourite greens!

One Tray Mediterranean Chicken Bake

This is one for those ‘cooking when you can’t be bothered cooking’ kind of days!

Ingredients 

  • 4 chicken breasts
  • 2 medium zucchinis
  • 500g mushrooms
  • 2 red capsicums
  • I head of broccoli
  • Herbs of your choosing – I used my favourite garlic lovers mix from Gewurtzhaus but a clove of garlic and a generous sprinkle of mixed herbs or parsely + oregano will work just fine!

Method

  1. Preheat the oven to 180*C. Line a baking dish with paper or grease with olive oil.
  2. Chop the zucchinis, broccoli and capsicum into roughly even sized chunks.
  3. Place the vegetables on the bottom of the dish, then place the chicken on top, covered with a little olive oil and the herbs of your choosing.
  4. Cover with alfoil and bake until cooked through (about 30 minutes). Remove from oven when chicken is just cooked (as the veggies will be cooked underneath). Serve hot or use as meal prep to fill the freezer!

Nacho Average Burrito

Here’s one for the meal prep list for vegetarian burritos on demand!

Ingredients 

  • 1 can mixed beans
  • 1 large red capsicum, chopped
  • 200g mushrooms, chopped
  • 4 large kale leaves, deveined and chopped
  • 200g fetta cheese, crumbled
  • 250g cherry tomatoes, cut in halves
  • 1 packet wraps +/- salad leaves

I mix the beans, capsicum, mushrooms, kale, fetta and tomatoes until well combined, then divide into air-tight containers and freeze until needed. Then just defrost the mixture, decant any water that may have been produced in the defrosting process, and wrap in your wrap (I also add lettuce or baby spinach and sometimes avocado for a bit of freshness just before serving!).

Hazelnut Cherry Cheesecake

This is not healthy in the slightest really BUT it is deceptively easy to make! To ease up on the calories (because every little bit counts), I use fat-reduced cream cheese and ricotta, and I don’t add any more sugar. It does produce a slightly more tart cheesecake though, so if you’re after something sweet, add 1/2 cup of caster sugar to the filling.

Ingredients 

  • 250g block of cream cheese
  • 125g smooth ricotta
  • 2 eggs
  • 1 tbsp flour (can use gluten free plain flour if required)
  • 1/2 cup hazelnut spread
  • 200g chocolate biscuits (I used chocolate ripple, but substitute for whatever suits your diet)
  • 70g butter, melted
  • To decorate – cherries, chocolate lindt balls (+/- 200g chocolate with 2 tbsp cream for ganache).

Method 

  1. Preheat the oven to 180*C. To create the layered look, I used three different sized cake tins but in reality, a single 24cm springform tin will suffice! Line the base and sides of the tins with baking paper.
  2. Crush the biscuits until fine crumbs, and mix with the butter until starting to form clumps. Spread onto the base of the lined tin/s and bake until starting to firm (about 10 minutes).
  3. Use an electric mixer to beat the cream cheese, ricotta, eggs, hazelnut spread and flour until well combined. Pour into the lined cake tins and bake until firm (about 20 minutes but keep and eye on them!). Return to the fridge to cool as the mixture will reduce down and become much more firm.
  4. If using ganache as part of the decoration, melt the 200g chocolate and cream in a pot over a saucepan of boiling water until melted. Allow to cool slightly. Once the cake is firm, assemble the layers with toothpicks if you’ve used different tins. Then pipe or drizzle the ganache around the edges, then decorate with cherries and lindt balls (again, use tooth picks to hold them on!).