This is a recipe I made up when I couldn't find the packet mix I used to use.

Apricot Curry Chicken

Ingredients

• 2 tsp KEEN'S curry powder
• 1 tbs apricot jam
• 1 packet French onion soup mix
• 1 tbs sweet chilli sauce
• 1 tsp crushed garlic
• 1 onion large thinly sliced
• 1 can apricot juice
• 6 chicken thighs

• Equipment

  • slow cooker

  • Method

    • STEP 1Mix all the ingredients together in a slow cooker and then add chicken and mix through.
    • STEP 2Cook on low for about 6 hours.

    • Notes

      I use thighs, but you can use other pieces or breasts cut up, you could also add carrots or other veggies.
      You can use 1 - 2 teaspoons curry powder - depending on your own taste.
      I use 4 - 8 chicken thighs for this recipe.

It's easy to cook, just add all ingredients and bake away! And the best part is it pretty healthy

Paleo Chocolate Ganache Cake

It's easy to cook, just add all ingredients and bake away! And the best part is it pretty healthy. Just restrain yourself from eating most of the cake when it comes out of the oven!

Ingredients

• 1 cup coconut sugar
• 1 cup almond meal
• 1/3 cup boiling water
• 1/3 cup raw cacao powder
• 150 g butter
• 100 g raw dark chocolate
• 4 eggs separated

Ganache

• 100 g raw dark chocolate
• 1 cup coconut cream

• Equipment

  • 1 22cm round cake pan
  • 1 bowl
  • 1 heatproof bowl
  • 2 saucepan
  • 1 electric mixer

  • Method

    • STEP 1Preheat oven to 170 degrees celsius. Line a 22cm cake pan with baking paper.
    • STEP 2Mix the raw cacao powder and hot water in a large mixing bowl until smooth.
    • STEP 3In a double boiler, melt the chocolate and butter together. Remove from heat.
    • STEP 4In a large mixing bowl, combine the the melted chocolate with the coconut sugar, almond meal and egg yolks. Stir until well combined.
    • STEP 5Using an electric mixer, beat the egg whites until soft peaks form. Fold egg whites in to the chocolate mix carefully until just mixed through.
    • STEP 6Transfer the batter in to the prepared pan and bake for 1 hour. Allow the cake to cool in the tin for 15 minutes before turning out onto a wire rack to cool.
    • STEP 7To make the ganache, combine the raw chocolate and coconut cream in a small saucepan on low heat, stirring until smooth.
    • STEP 8To serve, drizzle the cake with chocolate ganache and add shredded coconut or raspberries.

    • Notes

      You can swap butter with coconut oil.

Lemon Lava Cakes

Decadent lemon cakes with runny lemon centers and topped with meringue. Impressive dessert to serve guests

Ingredients

• 2 eggs
• 1 cup sugar
• 1 cup thickened cream
• 1 1/2 cups plain flour
• 4 tsp baking powder

Lemon syrup filling

• 3 lemons juiced
• 75 g butter
• 1/2 cup sugar
• 1 egg
• 3 egg yolks

Meringue topping

• 3 egg whites
• 1/2 cup sugar

• Equipment

  • 1 6-hole muffin pan
  • 1 electric beaters

  • Method

    • STEP 1Preheat oven to 160C and line a 6 hole muffin tray with cafe style muffin wraps. Alternatively, use 6 x 1 cup ramekins, greased well.
    • STEP 2Cream sugar and eggs. Whisk in cream until sugar is dissolved and mixture is thick and smooth.
    • STEP 3Stir in sifted flour and baking powder.
    • STEP 4Evenly distribute mixture into tray and bake for 25-30 minutes.
    • STEP 5Remove from tray and allow to cool.
    • STEP 6Lemon syrup filling: Heat the lemon juice and butter in a pan until bubbling.
    • STEP 7Add the sugar and eggs, whisking vigorously to prevent eggs cooking quickly and becoming lumpy. Continue to whisk until mixture thickens slightly.
    • STEP 8Remove from heat when texture is glossy and slightly thickened.
    • STEP 9Cut a hole in the centre of each cake and scoop out some of the cake mixture, retaining a portion for the lid. Pour in the lemon mixture and replace the lid.
    • STEP 10Meringue: Use a dry mixing bowl and electric beaters to beat the egg whites until soft peaks form. Add the sugar a little at a time, waiting for the sugar to dissolve before adding more.
    • STEP 11Continue to beat until the mixture is glossy and holds a firm peak.
    • STEP 12Using a piping bag or a tablespoon, put the meringue onto the top of each cake.
    • STEP 13Brown with a kitchen blow torch or alternatively, place under the grill for a minute or two until golden.

Easy Apple Pecan Croissants

These easy homemade croissants are a great way to use up old apples without the full baking shenanigans of an apple pie. They are also an impressive 'warm suggestion' for your next morning tea.

Ingredients

• 1/4 cup brown sugar
• 1 tsp ground cinnamon
• 3 tbs butter melted
• 1/2 green apple
• 1/3 cup pecans chopped
• 2 sheets puff pastry
• 1 tbs cinnamon sugar

• Method

  • STEP 1Preheat oven to 180˚C. Line a baking tray with baking paper.
  • STEP 2In a bowl, combine the brown sugar and cinnamon and set aside.
  • STEP 3Cut the half apple into eight slices. Toss the apple slices in the melted butter.
  • STEP 4Lay one pastry sheet on the bench and cut it in half. Cut each of those halves diagonally in half again, so that you have four long triangles. Repeat with the second sheet.
  • STEP 5Place one slice of apple on the base edge of one of the triangles. Sprinkle with the brown sugar mix and top with chopped pecans. Repeat for the remaining triangles.
  • STEP 6Roll each triangle from the base end toward the point and place on the prepared baking tray. Repeat with the remaining pieces until you have eight croissants on your tray.
  • STEP 7Brush the tops of the croissants with the melted butter you used to toss the apples in. Sprinkle the croissants with cinnamon sugar.
  • STEP 8Bake for 12 - 18 minutes until puffed and golden. Cool on a wire rack.

  • Notes

    You could also fill these with Nutella or custard if you want a sweeter version.
    Make sure you keep your puff pastry cold while you're not working with it. If it gets too warm, it won't puff in the oven

Custard powder isn't a standard ingredient for a cake, but this one is yummy - give it a try.

Custard Cake

Ingredients

• 125 g margarine
• 1/2 cup milk
• 1/2 tsp vanilla essence
• 3 tbs custard powder
• 1 cup caster sugar
• 2 eggs
• 1 cup self-raising flour
• 1 pinch salt

• Equipment

  • 1 loaf pan

  • Method

    • STEP 1Preheat oven to 180C and grease a loaf pan.
    • STEP 2Melt margarine, put in large bowl, add all other ingredients and beat for 3 minutes.
    • STEP 3Pour mixture into prepared pan.
    • STEP 4Bake in oven for 45 minutes or until skewer inserted in the centre comes out clean.

A low FODMAP version of the traditional Italian classic

Low FODMAP Lasagne

Ingredients

• 2 tbs garlic infused olive oil
• 400 g lean beef mince
• 1 zucchini grated
• 1 red capsicum finely chopped
• 4 cup baby spinach leaves
• 1 jar FODMAP friendly certified pasta sauce
• 1/2 cup red wine
• 1/2 cup water
• 1 handful basil
• 1 pinch freshly ground black pepper *to taste
• 8 gluten-free lasagne sheets
• 3/4 cup cottage cheese
• 3/4 cup pizza cheese

• Method

  • STEP 1Preheat oven to 180oC.
  • STEP 2Heat oil in large fry pan, and then brown the beef mince.
  • STEP 3Add, and stir through all vegetables, except the spinach leaves.
  • STEP 4Stir through canned tomatoes and red wine.
  • STEP 5Add herbs and spices.
  • STEP 6If time permits, simmer on low heat for 20 minutes, (this will allow the full flavour of the sauce to develop). Add a little water if the sauce appears to be drying out.
  • STEP 7Add baby spinach leaves and fold through until just wilted.
  • STEP 8Meanwhile, grease a casserole or baking dish with olive oil and line the bottom with lasagne sheets.
  • STEP 9Spoon enough sauce onto the bottom layer of lasagne to cover, and then add another layer of lasagne sheets.
  • STEP 10Repeat this until sauce is used.
  • STEP 11Spread cottage cheese over the top layer and sprinkle with cheese.
  • STEP 12Cover with lid or foil and then place in oven.
  • STEP 13Cook in oven for 30 minutes.
  • STEP 14Remove lid and cook for another 10 mins to brown the cheese and serve.

IRISH STEW

warm and healthy Irish stew is the perfect dish to hibernate on this winter.

INGREDIENTS

• 11/2 tbs extra virgin olive oil
• 800g lamb neck fillets, cut into 3cm pieces
• 2 each onions, carrots and celery stalks, cut into 3cm pieces
• 2 tbs plain flour
• 1 tbs brown sugar
• 1 tbs brown sugar
• 1/2 cup (100g) pearl barley
• 2 bay leaves
• 1 rosemary sprig, leaves picked, plus extra rosemary to serve
• 1L (4 cups) beef stock
• 500g desiree potatoes, peeled, thinly sliced into thin rounds
• 100g softened unsalted butter

• METHOD

  • 1
    Preheat the oven to 150°C. Heat the oil in a 3L-capacity ovenproof dish over medium-high heat. In 2 batches, cook lamb for 3 minutes each side until browned. Remove and set aside.
  • 2
    Add onion, carrot and celery, and cook, stirring, for 4 minutes or until onion starts to brown. Stir in flour and cook for 1 minute, then add sugar, Worcestershire sauce, pearl barley, herbs and stock.
  • 3
    Bring to the boil, then reduce heat to medium and simmer for 10 minutes or until reduced and slightly thickened.
  • 4
    Return lamb to pan and season. Cover pan loosely with baking paper, then cover with foil or a lid. Bake for 11/2 hours.
  • 5
    Meanwhile, brush the potato with butter and divide into 12 stacks. Place on a baking paper-lined baking tray and add to oven above stew, for the final 30 minutes of cooking.
  • 6
    Increase oven to 250°C, remove foil from stew and cook for a further 20 minutes or until lamb is tender and potatoes are golden.
  • 7
    Top stew with potato stacks and extra rosemary to serve.