Green Goddess Shake for Toddlers

A great way to get your toddler to eat from a number of food groups including apples, avocado, oats and yogurt.

Ingredients

• 1 avocado peeled pitted
• 1 granny smith apple large cored
• 1 cup Jalna natural Greek yoghurt
• 1/2 cup oats
• 1 lemon juiced zested
• 1 cup water

• Equipment

  • blender

  • Method

    • STEP 1Blend yoghurt, avocado, apple, oats, lemon juice and a little bit of the zest for one minute in a high powered blender, scrape down the sides, add water and blend for another 20 seconds. Serve immediately.

Crunchy Topped Orange Slice

Easy, one bowl, moist yummy slice

Ingredients

• 250 g butter softened
• 1 tbs orange zested grated
• 1 cup caster sugar
• 4 egg
• 275 g self-raising flour
• 1 tsp baking powder
• 100 mls buttermilk
• 1 orange juiced

• Topping

  • 125 g sugar
  • 1 orange juiced

  • Method

    • STEP 1Preheat oven to 180C and lightly grease a shallow 20 X 30 cm pan, lining base with baking paper.
    • STEP 2Place all the cake ingredients into a large bowl and mix with mixer for 2 minutes, until combined.
    • STEP 3Spoon mixture into the pan, smoothing the top.
    • STEP 4Bake for 30 minutes or until risen and golden and pulling away from sides.
    • STEP 5Sit cake for 5 minutes, then combine sugar and orange juice and spoon onto top of cake. Sugar should not be dissolved.
    • STEP 6Leave to cool and serve.

    • Notes

      If you don't have butter milk you can add 1 teaspoon of vinegar to the 100ml of milk and let it stand for 5 minutes before using. Can also make with lemons instead

Moist Apple Loaf

A very quick and easy cake that is healthy too!

Ingredients

• 1 1/2 cup self-raising flour
• 1 tsp mixed spice
• 1 tsp bicarbonate of soda
• 1/4 cup brown sugar
• 1/2 cup caster sugar
• 2 apple large peeled grated
• 1/2 cup vegetable oil
• 2 egg lightly beaten

• Equipment

  • 1 baking paper
  • 1 bamboo skewers
  • 1 loaf pan

  • Method

    • STEP 1Sift flour, bicarbonate of soda and spice together and stir through sugars. Make a well in centre, add all other ingredients and mix thoroughly.
    • STEP 2Pour into a greased loaf pan which has been lined with baking paper.
    • STEP 3Cook at 180C for 50 minutes or until a skewer inserted comes out clean.
    • I use Granny Smith apples and rice bran oil. Cinnamon can substitute mixed spice.

ULTIMATE GUACAMOLE WITH SPICED CUCUMBER

This guilt-free guacamole means you have our permission to have as much as you want

INGREDIENTS

• Juice of 2 limes
• 1/2 red onion, finely chopped
• 2 ripe avocados
• 1 garlic clove, crushed
• 1 bunch coriander, leaves chopped
• 1 jalapeno, finely chopped
• 1 cup watercress sprigs
• 1 tbs extra virgin olive oil
• 1 telegraph cucumber, halved, cut into thin wedges
• 1 tsp each smoked paprika (pimenton) and ground cumin

• METHOD

  • 1
    Place lime juice, onion and 1 tsp salt flakes in a bowl and set aside to soften slightly. Scoop avocado into a bowl and roughly mash. Add garlic, coriander, jalapeno and the onion and lime juice mixture. Fold to combine. Season to taste, then transfer to a bowl.
  • 2
    Scatter with watercress and drizzle with oil. Scatter cucumber with paprika, cumin and salt flakes, and serve alongside.

Fruit Cobbler

Delicious, sponge top dessert

Ingredients

• 100 g butter
• 3/4 cup sugar
• 1 cup self-raising flour
• 1 cup milk
• 2 cup mixed fruit

• Method

  • STEP 1Heat oven to 180C and melt butter in a flat bottom pie dish.
  • STEP 2While butter is melting mix all other ingredients together.
  • STEP 3Pour mixture over melted butter but don't mix.
  • STEP 4Add cooked fruit on top and bake for about 1 hour.

  • Notes

    The sponge mix comes up and over fruit. Serve with ice cream or custard. The family will just love it. Use cooked or canned fruit.

BRAISED BEEF CHEEK AND BAY LASAGNE

What's better than lasagne? Three hour slow-cooked beef cheek lasagne, that's what.

INGREDIENTS

• 4 x 300g beef cheeks (order from butchers), trimmed
• 1 cup (150g) plain flour, seasoned
• 1/4 cup (60ml) olive oil
• 2 red onions, chopped
• 4 garlic cloves, crushed
• 4 thyme sprigs, leaves picked
• 1 cup (250ml) red wine
• 1/3 cup (95g) tomato paste
• 400g can Ardmona Rich & Thick Classic Tomatoes
• 1/2 tsp red wine vinegar
• 3 cups (300g) grated mozzarella
• 4 (200g) fresh lasagne sheets

Bay leaf bechamel

• 1L (4 cups) milk
• 1 onion, quartered
• 4 bay leaves
• 50g unsalted butter
• 1/3 cup (50g) plain flour

• METHOD

  • 1
    Preheat the oven to 150°C.
  • 2
    Toss beef in seasoned flour, shaking off excess. Heat half the oil in a large flameproof casserole with a lid over medium-high heat. Add beef, in batches if necessary, and cook for 2 minutes each side or until browned. Remove from casserole and set aside.
  • 3
    In the same casserole, heat remaining 11/2 tbs oil over medium-high heat. Add onion, garlic, thyme and 1 tbs wine. Cook, scraping base of casserole, for 1 minute, then reduce heat to medium and cover with a lid. Cook, stirring occasionally, for 5 minutes or until onion is soft.
  • 4
    Return beef to casserole. Increase heat to high and add tomato paste. Cook, stirring, for 3 minutes or until paste has darkened. Add tomato, vinegar and remaining 230ml wine. Bring to the boil, then transfer to oven.
  • 5
    Roast, covered, for 3 hours or until beef is very tender, then increase oven temperature to 200°C and remove lid. Roast for a further 35 minutes or until liquid has reduced slightly. Remove beef and shred using 2 forks. Place in a bowl with 1 cup (250ml) braising liquid. Cover and refrigerate until needed. (Beef can be prepared up to 3 days in advance.)
  • 6
    Meanwhile, for bechamel, place milk, onion and bay in a pan over medium-high heat and bring to just below boiling. Remove from heat and set aside for 15 minutes to infuse. Melt butter in a separate pan over medium-low heat. Add flour and cook, stirring, for 2 minutes or until thickened. Strain milk through a sieve into a jug, discarding solids. Gradually whisk into butter mixture until smooth. Reduce heat to low and cook, stirring, for 3-4 minutes or until thickened.
  • 7
    Reduce oven temperature to 180°C. Grease a 2.5L (10-cup-capacity) baking dish.
  • 8
    Spoon half the beef mixture into the prepared dish. Spread with one-third bechamel, then top with one-third mozzarella. Cover with half the pasta. Repeat layering, finishing with a layer of bechamel and mozzarella.
  • 9
    Grease a piece of baking paper and use to cover dish. Cover tightly with foil and bake for 45 minutes. Uncover and bake for a further 10 minutes or until bubbling.
  • 10
    Preheat oven grill to high. Grill lasagne for 2 minutes or until golden. Serve warm.

THE EASIEST BUTTER CHICKEN RECIPE 

The world’s most-loved Indian culinary export gets a mod makeover. The result? Easy, fresh butter chicken with (almost) no washing up.

INGREDIENTS

• 1 tbs olive oil
• 6 chicken thighs (bone in, skin on)
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 4cm piece (20g) ginger, finely grated
• 50g unsalted butter
• 1 tbs tandoori paste
• 2 tbs tomato paste
• 2 cups (500ml) chicken stock
• 400g can chopped tomatoes
• 1/2 cup (125ml) coconut cream
• 2 cups (560g) thick Greek-style yoghurt
• 1/2 cup dill fronds, roughly chopped
• Juice of 1 lemon
• 1 telegraph cucumber, sliced into rounds
• 2 long green chillies, thinly sliced
• Roti, lime and micro coriander, to serve

Spice mix

• 1 tsp each ground cumin, ground ginger, smoked paprika (pimenton), ground coriander seeds, ground turmeric, ground cinnamon and dried mint
• 1 tsp each fenugreek and caraway seeds, toasted, ground
• 1/4 tsp each ground cloves and cardamom

• METHOD

  • 1
    Heat oil in a large flameproof casserole over high heat. Season chicken and cook, skin-side down, for 6 minutes or until golden, then turn and cook for a further 4 minutes or until sealed. Remove from pan and set aside.
  • 2
    For the spice mix, combine all spices in the casserole. Add onion, garlic, ginger and butter, and reduce heat to low. Cook, stirring, for 5 minutes or until onion has softened. Add tandoori and tomato pastes, and cook for a further 1 minute, then add stock and tomato.
  • 3
    Return chicken to pan, increase heat to high and bring to the boil. Reduce heat to medium-low and cook for 1 hour or until tender and sauce has reduced by half. Season, and stir in coconut cream.
  • 4
    Combine yoghurt, dill and lemon juice in a bowl. Season.
  • 5
    Serve curry with cucumber, chilli, dill yoghurt, roti, lime and coriander.