Trade Recipes

This recipe can be on the table in 15-20 minutes and is really delicious. Enjoy!

Serves 2.

Ingredients

• 1/3 cup red wine
• 3/4 cup beef stock
• 1 400g can brown lentils
• 1/2 tsp dried tarragon
• 1 red onion, halved, sliced thinly

• 1/4 cup sour cream
• 1 tbs horseradish cream

• 2 pieces fresh salmon
• big handful of baby spinach leaves per person

Directions

1. Pour the red wine and beef stock into a saucepan and simmer for about 10 minutes, until reduced by half.
2. Add the lentils, onion and tarragon and cook for another 5 minutes, until lentils are warmed and onion softened.
3. Meanwhile, pan cook the salmon with a slosh of olive oil.
4. Pile the spinach leaves on a plate, dress with the lentils and top with the piece of salmon and drizzle the horseradish cream over the top.

Share This

I made this with pears, but you could substitute apples or even quinces if you are feeling game!

Ingredients

• 150g macadamias
• 125g butter
• 150g sugar
• zest of half a lime
• 2 tbs self raising flour
• 1 egg

• 1 tbs butter
• 1 tbs honey
• zest of half a lime
• 2 tbs macadamias
• 2 pears (cut into 3 thick slices each, top to bottom)

Directions

1. Preheat the oven to 180C and line a long flan tin with foil (or baking paper).
2. From the first group of ingredients, blitz 150g of the macadamias in a whizzer until it resembles chunky bread crumbs. Pour into a bowl and set aside.
3. In the same blender, mix together the sugar and butter until light and creamy. Add the egg and zest and beat until light and creamy.
4. Fold in flour and macadamia meal until well combined.
5. Dot the flan tin with the second lot of butter and macadamia nuts and then drizzle over honey and lime zest. Lie the pear slices top to tail to cover the base of the tin.
6. Spoon the macadamia mix over the top.
7. Bake in oven for about 30 minutes until golden brown on top.
8. To serve, invert onto a rectangular tray and serve warm or at room temperature with thick cream.

Share This

Mum and I have a microwave rice cooker and we always seem to lose the rice to water ratios. Probably won’t be much use to anyone else, but we need to store the recipe somewhere!

1 cup rice - 1 1/2 cups water - 9-11 minutes

2 cups rice - 3 cups water - 13-15 minutes

3 cups rice - 4 1/4 cups water - 15-18 minutes

4 cups rice - 5 1/4 cups water - 18-20 minutes

Share This

The secret to muffins is to not overmix! It doesn’t matter so much if the flour isn’t totally absorbed as the less you stir the mixture the more soft your muffins will be.  You can flavour them with whatever you choose… raspberry and white chocolate, Toblerone and coconut, banana and chocolate chip or apple and cinnamon.

Ingredients

• 2 cups self raising flour, sifted
• 2/3 cup sugar
• 1 tsp baking powder
• 1 1/2 cups your combination fruit/nuts/chocolate
• 1 cup milk
• 1 egg, beaten
• 90g butter, melted

Directions

1. Preheat oven to 180C and line a 12 cup muffin pan with muffin cases.
2. Mix dry ingredients together in a bowl, then  add wet ingredients. Mix sparingly.
3. Spoon into muffin cases and bake in preheated oven for 10-12 minutes, or until top springs back when touched.

Share This

This is really easy and delicious. Serves 2.

Ingredients

• 4 rashers of bacon, rind removed, chopped
• 300g mushrooms, sliced
• 1 small onion, sliced
• 2 cloves garlic, crushed
• 10 semi dried tomatoes, chopped
• 150ml cream
• 1 or 2 tsp tomato paste
• parmesan cheese, grated
• your choice of pasta

Directions

1. Cook the bacon,  mushroom and onion in a small saucepan with a bit of oil until the vegetables are soft and the bacon cooked. While this is cooking, boil the pasta water and add the pasta.
2. Add garlic and semi dried tomatoes to the bacon mixture and cook for a few minutes. Add cream and tomato paste and bring to a simmer. Cook for about 5 minutes on low, or until pasta is cooked. Season with salt and pepper.
3. Lastly stir through parmesan cheese and serve with hot pasta. You will want seconds!!

Share This

Super easy and only the saucepan and whisk to clean when you are done.  The brownies won’t last long!

Ingredients

• 125g butter, softened
• 1/4 cup cocoa
• 1 cup sugar
• 2 eggs
• 1 tsp vanilla essence
• 1/2 cup coconut
• 1/2 cup self raising flour
• 1 cup white chocolate buttons/melts (or more if you have a sweet tooth!)

Directions

1. Preheat oven to 180C and line a 20cm x 20cm baking tin with baking paper.
2. Melt butter in a saucepan over medium heat. Add cocoa and stir for 1 to 2 minutes.
3. Remove from heat and whisk in eggs, 1 at a time, until well combined.
4. Add vanilla essence, coconut and flour and mix well. Lastly add chocolate buttons.
5. Pour into prepared tin and bake for about 30 to 35 minutes, or until a skewer inserted into the centre comes out clean.

Share This

Ingredients

• 125g butter, at room temperature
• 1 cup caster sugar
• 2 eggs
• 1 1/2 cups self raising flour
• 1/3 cup cocoa
• 1/2 tsp bicarb soda
• 1 cup buttermilk (or milk soured with 1 tsp lemon juice)
• 150g frozen raspberries

Directions

1. Preheat oven t 180C and line a 12 muffin tray with muffin cases.
2. Combine butter, sugar and eggs in a bowl and beat until light and creamy.
3. Sift flour, cocoa and bicarb soda into the bowl. Add buttermilk and beat on medium speed until just combined.
4. Spoon into muffin cases and top with raspberries. Bake for 20 minutes or until skewer comes out with a few crumbs sticking to it (I think when it comes out clean it is overcooked).
5. Dust with icing sugar and serve warm with cream if you are feeling indulgent.

Share This

Ingredients

• 125g cream cheese, softened
• 125 g glace cherries, chopped
• 125g marshmallows, chopped
• 125g good quality dark chocolate, melted

Directions

1. Melt chocolate in a small saucepan over a low heat. Stir in other ingredients and mix well.
2. Place in a bowl in the fridge until ready to use.
3. Roll into balls and cover in crushed nuts or coconut.

Share This

Ingredients

• 100g almond meal
• 375g good quality dark chocolate
• 1/4 cup cream
• 1 egg white
• 1 cup icing sugar

Directions

1. Melt chocolate in a small saucepan over a low heat. Stir in other ingredients then pour into a bowl and place in the fridge.
2. When cool, roll into balls and cover in chocolate sprinkles, nuts, or coconut.

Share This