- Squeeze lemon juice into milk, if making your own buttermilk. Set aside for a few minutes.
- Put everything into a bowl and stir to combine, until free of lumps.
- Melt butter in pan, fry in batches. Remove to cooling rack, or eat straight away.
15 December 2015
09 December 2015
- Melt shea butter, beeswax and coconut/olive oil in a double boiler (I put them in a large glass jar, which I then put into a pot with some boiling water in it).
- When all melted, remove from heat and add other ingredients (I left the sensitive skin batch on for a while, to allow the calendula to release its goodness into the oil).
- Carefully pour into silicon muffin tins, or into deodorant containers, like the white ones I used - I bought those from Go Native NZ.
- Once hardened, rub onto skin for a nourishing natural shimmer.
04 December 2015
- Place coffee and sugar in medium-sized bowl.
- Add vanilla, mix well.
- Add oils and stir with a fork until well mixed and moistened.
- Stir in an air-tight container.
24 November 2015
- Turn oven on to 180 degrees celcius (160 fanbake).
- Trim crusts off your bread. Flatten completely with a rolling pin - real elbow grease here, 'cause the flatter your bread, the crunchier your edges will be. And the base will be soft, but not soggy.
- Butter bread and place butter-side down in muffin tray.
- Fill with mince (you want this to be cold, or at least cool, if possible).
- Place grated cheese on top (I like quite a lot).
- Bake until cheese is browning.
- Leave out of the oven for a few minutes before attempting to eat them. They are crazy hot when first pulled out!
18 November 2015
You can use whichever jam you like, I went with raspberry. That was partly preference, and partly what we had in the fridge. I also did a few with maple syrup in the centre. Yum. I am sure other jams would be equally good. The recipe I used recommended a fairly small amount of jam in the centre, but I reckon you need a little more. If it comes out the side a bit, who cares eh?
So, without further ado - duffins, muffnuts, uh jammy donut-muffins...
Makes about 18 standard-size muffins
4 cups SR flour
1 + 1/3 castor sugar
1/4 tsp salt
1 tbsp cinnamon
2/3 cup oil (I used Lupi Organic Olive and it wasn't too strong in flavour)
2 large eggs
350 ml buttermilk (or normal milk with 2 tbsp lemon juice or white vinegar added)
2 tsp vanilla essence
50 g butter
1/2 cup castor sugar
1 tsp cinnamon
- Preheat oven to 180 degrees celcius. Spray muffin tins, or line with cupcake cases.
- If making your own buttermilk, add the lemon to the milk and set aside for 5 minutes.
- In a large bowl combine dry ingredients. In a separate bowl combine wet ingredients (except jam).
- Add the wet ingredients to the dry ingredients and combine gently - only until the mixture just comes together and no flour is showing. You don't want to overmix muffins.
- Place some into each muffin tray (about 1/3 of the way up). Place a dollop of jam in the centre. Cover with more muffin mix. You want them to fill about 3/4 of the way up the tin.
- Bake for 15-20 minutes (I used fan-bake and 15 minutes was enough).
- Remove from oven and set aside for a few minutes before removing to a wire rack to cool.
- Once the muffins are cool enough to handle, melt butter and put sugar and cinnamon in a shallow bowl.
- Brush tops of muffins with butter and roll around in the sugar, coating the tops with tastiness.
- Enjoy warm, or keep in an airtight container for another day. Buon appetit!
16 November 2015
- Grease casserole dish (one that will fit the tortillas laid flat) with butter or oil.
- Place chicken in frypan with a little butter. Stir in seasoning. Add beans, tomatoes, herbs and vegetables and heat through. Stir through the bok choi.
- Place a tortilla in casserole dish. Spoon chicken onto it and spread evenly to edge of tortilla. Place a few dollops of sour cream and sprinkle with some of the cup of cheese. Place another tortilla on top. Continue this until chicken/tortillas finished.
- Beat eggs, salt and pepper, and milk together. Pour over tortilla layers. Cover with foil and refrigerate for 2 hours, to let the egg mix soak in.
- Preheat over to 180 degrees celcius. Remove foil, sprinkle 1/2 cup cheese over tortillas. Replace foil and bake for 20 minutes. Remove foil and bake for further 5-10 minutes, until egg is set and cheese is melted and browned.
- Serve with guacamole and a salad. Sabroso!
30 October 2015
09 September 2015
- Mix together in bowl.
- Place in fridge overnight.
- Serve in the morning with fruit and/or yoghurt, or simply as is.
26 August 2015
- Blitz everything (except chicken) to make marinade.
- Pour marinade over chicken and place in the fridge for at least an hour. Several hours would be great. Turn drums every now and again.
- Bake for 20-30 minutes. We threw in some whole mushrooms here too - they really soaked up the flavours.
- Serve with mash and steamed vege (or maybe rice and a salad in summer?), with sauce drizzled over.
01 August 2015
Last year I came across a fantastic recipe for pad thai. We rocked it out again last night and it was AMAZING! The only difference between the original and last night's creation was that I used a little sweet chilli and harissa in place of fresh chilli. And fresh squeezed lime was a real winner, much more flavoursome than lemon, if you can get it. Enjoy!!
27 July 2015
15 July 2015
- Par-boil your potato and saute the meats with the onion and garlic.
- Mix potato, meats etc and cheese with plenty of black pepper in a large bowl and sit aside, to allow it to cool.
- Pre-heat oven to 180 degrees (fan-bake, probably 200 degrees if not). Prepare baking sheet by either spraying with oil, using baking paper, or both.
- Beat egg and milk together in small bowl.
- Cut out 21 cm circles from your pastry sheets (quite a lot gets wasted, you can roll these pieces back out if you want). I used a cereal bowl, which was roughly the size circle I wanted).
- Place as much of the filling onto the circles as you can - this won't be as much as you think - making sure you can fold them in half and press closed. Brush half the circle's edge with egg wash, fold over and press closed around that edge.
- Pierce some holes in the tops, brush tops with egg and sprinkle with some dried herbs or salt/pepper.
- Bake for about 30 minutes, until golden brown.
25 June 2015
- Combine all ingredients (except the essential oil) in a large jar and place in saucepan with water on stovetop (DIY double boiler).
- Stir ingredients until they are melted together.
- Remove from heat and add essential oil.
- Pour into molds - I used silicon muffin cups. Silicon is key, 'cause it means you can easily turn them out once completely cooled. Once I had taken them out of the molds I put them in the fridge for a few hours, then kept them in a dark, cool cupboard until it was time to give them away/use them.
17 June 2015
The teriyaki chicken was excellent, I really enjoyed it and will be making it again. And again, and again. The miso mash was nice, but to be honest I think next time I'll just have kumara, or potato/pumpkin mash unadulterated by the miso. I added some miso into the teriyaki marinade too, so perhaps it was just a bit of overkill?
Follow the link to Jane's Reka Food for the teriyaki marinade - I added a couple of teaspoons of miso paste, and a chopped spring onion from our garden. Also, I swapped chia seeds for the cornstarch, and it worked well. Didn't really get thick, but coated the chicken well and got nicely sticky in the oven. Also, I added the sesame seeds about ten minutes before I removed the chicken from the oven, so they were lightly toasted. Enjoy!!
23 April 2015
- Place berries and juice in a small pot, heat through, then simmer on low for 10 minutes.
- Stir in seeds and sweetener.
- Pour into jar and refrigerate. Yum!!
01 April 2015
31 March 2015
- So, get your dried herbs (I dried mine outside for about a week, hanging upside-down, then put them in our hot-water cupboard for a couple of days, so they were really dry and brittle) and crumble them into a large jar (mason jar, preserving jar, I used an empty gherkin jar...).
- Pour boiling water over to cover, then a fraction more. Pour in same amount of alcohol. Make sure the alcohol is full-strength, so it preserves the herbs.
- Store in cool, dark place for 4-6 weeks (you can use earlier, but it won't be as potent).
- Strain through muslin/cheesecloth and decant into bottles for use.
- Mix together and scrape into pottles. Ba-bam, you're done.
04 February 2015
- Put ingredients in saucepan and bring to boil. Turn down and stir until sugar is dissolved.
- Remove from heat and allow to cool and thicken slightly.
- Decant into storage bottle and keep in the fridge - it'll keep for about 6 months.
30 January 2015
- Sauté garlic in a little butter. Stir in brown sugar, oil and salt/pepper.
- Place chicken in dish for baking and top with garlic mixture.
- Bake for about 20 minutes in 200 degree celcius oven.
- Mix everything together, except bread crumbs.
- Place golfball-sized balls on baking tray (lined with baking paper)
- Sprinkle with bread crumbs, if using.
- Bake at 200 degrees celcius for 20 minutes.
- Serve with sweet chili, or aioli.
28 January 2015
- Pour vinegar into your 1.5L bottle. Add all other ingredients.
- Leave for 2+ weeks (the longer the better), if possible, but you can start using straight away. Once all mixed together, I'd decant as much as will fit into your spray bottle, start using that, and keep the rest in the pantry to do its thing, until you're ready to refill the sprayer.
05 January 2015
I love the minty taste/smell of peppermint oil, but if you were making this for someone who didn't, it's an easy thing to leave it out. The same goes with the mica - it doesn't actually colour your lips, just gives it a bit of a shimmer, but if I were making lip balm for my partner, or another male, I'd probably flag the shimmer and go for an au naturel pot.
Makes about 8 little pots (10g)
1 tbsp coconut oil
1 tbsp shea butter
1 tbsp beeswax
15 drops peppermint oil
1/2 tsp mica powder (I used a bronze)
- Melt coconut, shea and beeswax together in a glass jar sitting in a pot of water (or in a double boiler if you have one).
- Stir well, remove from the heat, stir in the peppermint and mica.
- Carefully transfer into containers (use a dropper if you have one, or just pour slowly).
- Once cool and hard, they're ready to go!
- Melt all ingredients together, except essential oils, in a double boiler (or in a glass jar sitting in a pot with some water).
- Allow to cool slightly, scrape into a bowl and remove to the fridge.
- Leave in the fridge for an hour or so (I left it in there for almost three hours) until starting to harden, but still soft enough to whip.
- Whip with hand mixer until fluffy (electric takes about 3 minutes or so, non-electric about 10 minutes).
- Put back in the fridge for another quarter hour to set.
- Scrape into jars for keeping butter and start to enjoy! I keep it in the fridge, especially in the warmer weather.