Tandoori Lamb Cutlets

A surprisingly easy dish for the whole family to enjoy. 

Ingredients

• 
  
• 2 tbs tandoori curry paste
• 1 tbs honey
• 2 tbs plain yoghurt
• 12 French-trimmed lamb cutlets
• 700 g potato peeled cut into pieces
• 1 tbs olive oil
• 2 tsp mustard seeds
• 2 tsp curry powder
• 1 tsp garam masala
• 2 tsp ginger fresh grated
• 2 tomato seeded chopped
• 2 cup plain yoghurt *to serve
• 100 g baby spinach

• Method

  • STEP 1Combine tandoori paste, honey and yoghurt in a large glass or ceramic dish. Add lamb. Turn to coat. Cover and refrigerate for 4 hours, or overnight, if time permits, to marinate.
  • STEP 2Cook potatoes in a large saucepan of boiling salted water until tender. Drain well.
  • STEP 3Heat oil in a large frying pan over medium-high heat. Add potatoes. Cook, tossing, for 5 minutes or until potatoes are browned and start to crisp. Add mustard seeds. Cook for 1 minute or until seeds start to pop. Add curry powder, garam masala and ginger. Cook, tossing, for 1 to 2 minutes or until fragrant. Add tomato and spinach. Season with salt and pepper. Cook for 1 minute or until spinach just starts to wilt. Transfer to a bowl. Cover to keep warm.
  • STEP 4Return pan to heat, adding a little extra oil, if needed. Cook lamb for 4 or 5 minutes each side for medium, or until cooked to your liking. Serve lamb with potato mixture and extra yoghurt.

  Nutrition information

  1890 kJ Energy, 20 g Fat Total, 6 g Fat Saturated, 30 g Carbohydrate Total, 35 g Protein, 5 gDietary Fibre, 362 mg Sodium, 94 mg Cholesterol

Carrot, Zucchini and Date Muffins

Looking for something new and exciting to add to the kids lunchboxes? Look no further! Best Recipes members have snack time sorted with these easy makes and bakes

Ingredients

• 
  
• 1 2/3 cup self-raising flour
• 1/2 tsp bicarbonate of soda
• 1 tsp ground cinnamon
• 1/2 cup brown sugar
• 1 cup carrot grated
• 1 cup zucchini grated
• 1 1/2 cup dried dates pitted chopped
• 1/2 cup milk
• 90 g butter melted
• 2 egg lightly beaten

• Equipment

  • 1 12-hole muffin pan
  • • Preheat oven to 200°C/180°C fan-forced. Line a 12-hole, 1/3 cup-capacity muffin pan with paper cases.
    • STEP 2Sift flour, bicarb and cinnamon into a bowl. Stir in sugar, carrot, zucchini and dates. Make a well in the centre. Add butter, milk and egg. Mix with a wooden spoon until just combined. Spoon evenly among holes of prepared pan.
    • STEP 3Bake for 20 minutes or until muffins are golden and just firm to touch. Stand in pan for 5 minutes. Turn out onto a wire rack to cool. Serve.

    Nutrition information

    1000 kJ Energy, 8 g Fat Total, 5 g Fat Saturated, 38 g Carbohydrate Total, 4 g Protein, 4 gDietary Fibre, 275 mg Sodium, 43 mg Cholesterol

Quick, easy and dairy free cookies for afternoon tea

Vanilla Almond Cookies

Ingredients

• 
  
• 1/2 cup ground almonds
• 1 cup plain 00 flour
• 1/2 cup raw caster sugar
• 2 tbs vanilla sugar
• 1 tbs vanilla essence
• 7 tbs Nuttelex sunflower margarine
• 1/4 cup Sweet William choc chips

• Method

  • STEP 1Preheat oven to 170C. Mix all the ingredients together except of the chocolate chips until it forms a smooth and sticky dough.
  • STEP 2Add mixture to a piping bag, then pipe dough onto a baking tray lined with baking paper.
  • STEP 3Top with 2-3 chocolate chips and bake in the oven for about 15-20 minutes.

  Notes

  Nuttelex sunflower margarine and Sweet William chocolate chips are vegan products and are great to use in vegan cooking and baking.

This delicious Coco Pop slice is nutty

Coco Pop Slice

Ingredients

• 
  
• 1 packet shredded wheat biscuits crushed
• 2 cups Kellogg's Coco Pops
• 1/2 cup coconut flakes
• 1/2 cup walnuts chopped
• 200 g butter
• 250 g dark chocolate roughly chopped
• 2 tbs golden syrup
• 2 tbs rainbow chocolate chips

• Method

  • STEP 1Line a slice tin with baking paper and set aside.
  • STEP 2In a bowl place, the biscuits, coco pops, coconut and walnuts and stir to combine.
  • STEP 3In a glass bowl, place the butter and golden syrup and heat in the microwave until melted for about 1-2 mins. Stir in dark chocolate and keep stirring until chocolate is entirely melted.
  • STEP 4Pour the chocolate mixture into the dry mixture and stir until totally combined. Press into the slice tin and press down with the back of a metal spoon.
  • STEP 5Sprinkle rainbow chocolate chips over the top and press in with the spoon.
  • STEP 6Refrigerate for one hour and cut into bars.

  Notes

  This is a great recipe to make at home with the kids as long as the grown-ups handle the hot butter and chocolate mixture part.

  You can add your favourite nuts to this recipe. I think it would taste good with almonds or pecans as well.

  This recipe was created by Jennifer Cheung

A thick, creamy chocolate mousse that is easy to prepare.

Creamy Chocolate Mousse

Ingredients

• 
  
• 180 g milk chocolate
• 4 egg separated
• 2 tbs orange juice optional
• 300 mls thick cream

Equipment

• 1 bowl
• 1 wooden spoon
• 1 microwave

• Method

  • STEP 1Whip cream in a large bowl until soft peaks form.
  • STEP 2Melt chocolate in the microwave oven on medium. Stir every 45 seconds.
  • STEP 3When melted, quickly stir in combined egg yolks and orange juice.
  • STEP 4Allow chocolate mixture to cool slightly.
  • STEP 5While chocolate is cooling, beat the egg whites until soft peaks form.
  • STEP 6Gently fold the chocolate mixture though the cream.
  • STEP 7Lightly fold egg whites into chocolate and cream mixture.
  • STEP 8Spoon mousse into 6 individual dishes.

  Notes

  Serve with extra whipped cream and strawberries. The orange juice can be substituted with Kahlua if desired.

Bread cups with eggs and Swiss cheese

Crack-an-Egg Pies

Ingredients

• 
  
• 12 slices bread crusts removed
• 75 g butter
• 12 egg
• 3 spring onion chopped
• 1 cup Swiss cheese grated

• Method

  • STEP 1Flatten each slice of bread with a rolling pin.
  • STEP 2Spread both sides of bread with butter and press into muffin tins.
  • STEP 3Crack an egg in the centre of each muffin bread case.
  • STEP 4Sprinkle with spring onion and cheese.
  • STEP 5Bake at 180C for 20 minutes or until the egg has set.

Great hot or cold with salad and potato wedges

Cheesy Egg and Bacon Frittata

Ingredients

• 
  
• 6 egg
• 1 cup milk
• 2 tbs butter melted
• 1/4 cup spring onion chopped
• 5 bacon rashers chopped
• 1 cup cheese grated

• Method

  • STEP 1Preheat oven to 180C.
  • STEP 2Saute bacon in a non-stick pan and drain excess oil.
  • STEP 3Beat eggs, milk and butter together and season with salt and pepper.
  • STEP 4Pour egg mixture into rectangular baking dish.
  • STEP 5Sprinkle bacon, cheese and spring onion evenly on top of egg mixture.
  • STEP 6Bake in oven 30-40 minutes or until egg is set in middle.

  Notes

  Good basic recipe that can be changed to suit tastes. Substitute bacon with ham, chicken, chorizo or salami and add grated vegetables, sliced mushrooms and fresh chopped herbs.