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.

LEMON CRUMBLE

LEMON DELICIOUS CRUMBLE

Drawing inspiration from the classic lemon delicious pudding, this crumble is both new and familiar all at once.

INGREDIENTS

• 3 eggs, separated
• 1/2 cup (110g) caster sugar
• 1 cup (250ml) milk
• 2 tbs thickened cream
• Finely grated zest and juice of 2 lemons
• 1/2 cup (75g) self-raising flour, sifted
• 1/4 tsp cream of tartar

Sticky lemon

• 1/2 cup (110g) caster sugar
• 1 lemon, thinly sliced

Oat and coconut crumble

• 1 cup (150g) plain flour
• 125g unsalted butter, chopped
• 1 tsp baking powder
• 1/3 cup (75g) demerara sugar
• 1 cup (90g) rolled oats
• 1/2 cup (45g) desiccated coconut

• METHOD

  • 1
    Preheat the oven to 180°C. Grease 2 x 500ml (2-cup) ovenproof dishes (or one larger dish). In addition, grease a baking tray and line with baking paper.
  • 2
    For the crumble, place flour in a bowl. Using your fingers, rub in butter until it resembles coarse crumbs. Add baking powder, sugar, oats and coconut, and stir to combine. Using your fingers, roughly clump mixture together, then chill for 30 minutes or until firm.
  • 3
    Spread crumble over prepared tray and bake for 20 minutes or until golden. Set aside. Reduce oven to 160°C.
  • 4
    For the sticky lemon, place sugar and ¼ cup (60ml) water in a saucepan over medium heat and cook, stirring, until sugar dissolves. Bring to the boil, then reduce heat to medium. Add the lemon and cook, turning halfway, for 10 minutes or until rind is slightly translucent and golden. Using tongs, remove from pan and set aside.
  • 5
    To make the puddings, place egg yolks and 1/3 cup (75g) sugar in a stand mixer fitted with the whisk attachment and whisk until thick and pale. Add milk, cream and lemon zest and juice, and whisk until smooth. Fold in flour. In a clean bowl, whisk eggwhites until soft peaks. Add cream of tartar and remaining 2 tbs sugar, then whisk until smooth and glossy.
  • 6
    Fold one-third of the eggwhite mixture into the lemon mixture to loosen, then fold in remaining eggwhite mixture. Divide between prepared dishes. Place dishes in a deep baking tray and place tray in oven. Carefully add boiling water to tray until halfway up pudding dishes. Bake for 15 minutes or until tops are just set.
  • 7
    Scatter puddings with toasted crumble and top with sticky lemon to serve.

Created something different using chicken and it's not just tasty, but easy to make for a quick dinner

Spicy Chicken

Ingredients

• 600 g chicken breast fillet
• 1/2 capsicum
• 10 shallots
• 5 garlic clove
• 3 fresh red chilli seeds removed roughly chopped
• 4 curry leaves chopped
• 2 tsp honey
• 1 tsp salt

• Equipment

  • 1 food processor

  • Method

    • STEP 1Put all ingredients into a food processor and blend till fine. (Do not add water)
    • STEP 2Marinate chicken with chili paste. Keep in the fridge overnight.
    • STEP 3Wrap the chicken with foil. Bake in preheated 200 C oven for 30-35 mins

    • Notes

      This spicy chicken perfect serve with fresh salad and rice
• 
  

Oven-baked chicken wings. My family love it

Chicken Wings

Oven-baked chicken wings. My family love it. We serve it as a side dish at barbeques and Christmas.

Ingredients

• 2 tsp salt
• 1 kg chicken wing
• 4 garlic clove finely chopped
• 2 tbs oil
• 1 tbs brown vinegar to coat
• 1 pinch fresh flat-leaf parsley chopped to coat

• Equipment

• 1 casserole dish

• Method

  • STEP 1Sprinkle a little salt on the base of a casserole dish.
  • STEP 2Cut chicken at joints, place chicken in dish.
  • STEP 3Top with remaining salt and garlic.
  • STEP 4Cover with vinegar and sprinkle with parsley.
  • STEP 5Bake at 180C for approximately 15-20 minutes.