Sticky Chocolate Cake

180°C  15 min

This Sticky Chocolate Cake gets stickier the longer you leave it in the fridge (although it never lasts that long at our house). If you use plain flour, use 1/3 cup instead.

125g butter
2/3 cup sugar
1/3 cup cacao
1/2 cup glutenfree flour
1 tsp. vanilla essence
2 eggs
Butter or margarine for greasing
Optional.icing sugar and berries
1. Preheat oven to 180°C. Melt butter in a saucepan. Add sugar and vanilla essence and  leave until sugar is dissolved.
2. Take the saucepan of the heat, and sift in flour and cacao. Stir with a spoon.
3. Add eggs and stir.  Pour the mixture into a greased cake tin. Place in oven and cook for approximately 15 min.
4. Leave it to set and cool down. Place in the fridge and leave for an hour or so.
Optional. Sift some icing sugar on top and decorate with berries.

Kale Soup with Danish Meatballs

Kale soup with Frikadeller
30 Min

This is a lovely soup for the wintertime, using Frikadeller (or, Danish Meatballs). It’s already a gluten and lactose-free dish, and if you’re vegetarian, simply omit the meatballs.

4 eggs
2 Tbsp butter or margarine
1 onion
1 clove garlic
400g Kale
1 tsp. ground nutmeg
Salt and pepper to taste
3 Tbsp rice flour
3 1/2 Cups water
2 veg stock cubes
500g veal mince or veal/pork mince
1 tsp. ground onion or garlic
Cracked pepper to taste
1. Boil 4 eggs for 8 min.
2. Peel and dice onion, and peel and crush garlic. Saute in butter in pan for 5 min.
3. Add nutmeg.  Chop kale leaves (and remove stems) finely, and season with salt and pepper.
4. Add rice flour and gradually add water and veggie stock. Cook for 10 min.
5.  Add garlic or onion powder to mince and roll into balls. Place meatballs in the soup and cook for 10 min.
6.  Peel and halve the eggs, and place in the soup. Continue cooking until the eggs are warmed up. Season with black pepper, and then it’s ready to serve!

Roasted Afternoon Snack


Now that it’s wintertime, roasted snacks will go down a treat! They can be used as an appetizer, a snack, or for afternoon tea.
For the chestnut recipe, you can either buy them or pick them yourself – in the Blue Mountains for example, they offer self-picking! For the second recipe, you can use any of your favourite nuts and make your own mix!

Roasted Chestnuts
20-30 Mins in 200°C Oven
1. Place the flat part on a tray. Cross the top with a sharp knife, leaving the skin on.
2. Cook in oven until partially open. Serve them warm.

Roasted Nuts in Garlic or Chili
5-10 Mins in 200°C Oven
1. Place nuts on a tray. Season with ground chili, cayenne pepper and ground garlic.
2. Place in oven for 5-10 min. Serve them warm.



Healthy Banana Cinnamon Muffins

15-20 mins at 225°C 
3 eggs
3 Tbsp. sugar
1 1/3 cup self-raising wholemeal flour
40g butter or margarine
1/3 cup milk
1-2 bananas
1 tsp. cinnamon
1 Tbsp. butter
1. Preheat oven to 225°C
2. Crack eggs in a bowl. Add sugar and beat until fluffy. Add flour.
3. Melt butter in a saucepan and add milk until warm (around 37°C, test this with your finger)
4.  Add the butter mixture to the bowl and beat for a couple of minutes.
5.  Mash bananas and add to bowl with the cinnamon. Gently mix altogether.
6.  Grease a muffin tray and pour mix into tray. Cook in the oven for 15-20 minutes.

Scrumptious Seafood Soup

30 Min
1 onion
1 clove garlic
2 sticks celery
2 carrots
1 sweet potato
1 tbsp olive oil
1 stock cube
3 cups water
1x 400g tin crushed tomatoes
1x 400g tin coconut milk
500g fish fillets (hoki)
Salt and cracked pepper to taste
2 Tbsp basil or small bunch basil
100g spinach leaves
200g prawns (cooked)
1. Peel onion, carrots, sweet potato and garlic.
2. Dice onion and crush garlic. Cook in a pan in oil for a couple of minutes.
3. Slice carrots, celery and sweet potato into thin slices. Halve the potato slices. Add to
    pan and cook for another 5 min.
4. Add water, stock, tomatoes and coconut milk and cook for 5 min.
5. Dice fish fillets and season with salt and pepper. Add them to pan and cook for 5 min.
6. Cut basil coarsely (or use ground basil) and add to pan. Finally, add the spinach and prawns and heat it all up. It’s now ready to serve!!!

Winter Fruits and Veg

winterveggiesIt’s Winter now, which means the following fruits and veg are now at their best:

Apples, avocados, bananas, grapefruit, kiwifruit, lemons, mandarins, oranges, passionfruit, pears, rhubarb, quince, beetroot, broccoli, brussel sprouts, cabbage, carrots, cauliflower, celery, fennel, leeks, olives, onions, parsnips, potatoes, pumpkin, spinach, swede, sweet potato.

Chicken and Vegetable Parcel

30 min in 180°C oven

Everyone loves a surprise! This delicious parcel is quick and painless to make, and can be prepared beforehand, wrapped in foil and placed in the refrigerator to be baked later that day.

4 pieces of foil (about 30x40cm)
150g sweet potato
4 chicken breast fillets
Salt and pepper to taste
200g broccoli
1 golden nugget pumpkin
1 onion
1 carrot
2 Tbsp. tomato sauce
1. Preheat oven to 180°C.
2. Peel and slice potato, pumpkin and carrot. Peel and quarter onion.
3. Arrange potato slices in the centre of each piece of foil and allow them to overlap slightly.
4. Place chicken fillets on top and season with salt and pepper.
5. Cut broccoli into small florets, place onto chicken with carrots, onion and pumpkin. Brush well with sauce.
6. Enclose in foil and bake in the oven for about 30 min.