This is a favorite curry of my kids

Butter Chicken

This is a favorite curry of my kids. I like to serve it with a wedge of lime and Basmati rice.

Ingredients

• 4 chicken breast fillets thickly sliced
• 1/3 cup korma Indian curry paste
• 200 g Greek yoghurt
• 80 g butter
• 1 brown onion large sliced
• 2 tbs tomato paste
• 1/2 cup chicken stock (liquid)
• 1/2 cup thickened cream

• Method

  • STEP 1Combine chicken, paste and yoghurt in a large bowl and marinate, covered in fridge for at least three hours or overnight.
  • STEP 2Melt butter in a large pan and cook onion, stirring until lightly browned.
  • STEP 3Add chicken mixture and stir for 5 minutes.
  • STEP 4Add tomato paste and stock. Simmer uncovered for 10 minutes, stirring occasionally.
  • STEP 5Stir in cream and simmer for 10 minutes or until chicken is tender.
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Caramel and Chocolate Shortbread Cookies

The perfect bikkie for morning and afternoon tea.

Ingredients

• 250 g butter softened
• 10 g butter *extra
• 1/3 cup caster sugar
• 2 1/4 cups plain flour
• 1/4 cup rice flour
• 2/3 cup salted caramel dessert sauce
• 125 g dark chocolate chopped

• Equipment

  • baking paper
  • 2 baking tray
  • 1 microwave
  • 1 electric mixer
  • 1 5cm cutter
  • 1 microwave safe bowl

  • Method

    • STEP 1Using an electric mixer with a paddle attachment, beat butter and sugar until light and fluffy. Add flours and beat until dough comes together.
    • STEP 2Turn onto a lightly floured surface. Knead until smooth. Divide into 2 batches.
    • STEP 3Roll each batch between 2 sheets baking paper until 5mm thick. Chill for 30 minutes.
    • STEP 4Preheat oven to 150C or 130C fan-force. Line 2 large baking tray with baking paper.
    • STEP 5Using a 5cm cutter, cut out rounds. Place on prepared trays. Reroll scraps to make about 40 biscuits. Bake for 30-35 minutes or until light golden. Cool on trays.
    • STEP 6Spread with caramel.
    • STEP 7Place chocolate in a microwave safe bowl. Microwave on high (100%) for 1 minute. Stir and microwave for 30 second bursts, stirring each time, until smooth. Add extra butter and stir to combine.
    • STEP 8Spread chocolate mixture over caramel. Stand for 1 hour to set.
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These biscuits taste like doughnuts

Cinnamon Biscuits

These biscuits taste like doughnuts!

Ingredients

• 2 cups plain flour
• 1 cup caster sugar
• 1/2 tsp bicarbonate of soda
• 2 tsp ground cinnamon
• 1 pinch salt
• 125 g butter
• 1 egg small
• 1 tsp golden syrup

• Method

  • STEP 1Sift flour into a bowl. Add sugar, soda, cinnamon and salt.
  • STEP 2Rub in butter until mixture has a fine breadcrumb texture.
  • STEP 3Beat egg with golden syrup, add to dry ingredients. Mix into a firm dough by hand.
  • STEP 4Roll teaspoonfuls of mixture into balls, place on oven trays about 5 cm apart.
  • STEP 5Bake at 150C for approximately 15 minutes.
  • STEP 6Cool biscuits on the tray.
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Mini Apple Tarts

Everything seems to taste better when it's miniature and baked into a muffin tin, and these Mini Apple Tarts are no exception. Easy to make and even easier to enjoy, this dessert will instantly become a household favorite. Beautifully spiralized apples flavored with warm pumpkin spices and nestled into a sweet and nutty oat crust – what’s not to love?

Ingredients

• 3 Medium Apples, cored
• 12 Dates, pitted
• ¼ Cup Rolled Oats
• 1 ½ Cups Almonds, unsalted and toasted
• 1 Teaspoon Lemon Zest
• ¼ Cup All-Purpose Flour
• ⅓ Cup Brown Sugar
• 2 Teaspoons Pumpkin Pie Spice
• 1 Tablespoon Lemon Juice
• 1 Tablespoon Coconut Oil
• Preheat oven to 350 degrees.
• Chop the dates and, using the Shredding Blade, shred the toasted almonds. Combine the dates and almonds with coconut oil.
• Add flour and rolled oats to the almond mixture and thoroughly combine.
• Using the Spiralizer Blade, spiralize the apples. Combine the apples with lemon juice, lemon zest, pumpkin spice, and sugar.
• Press the almond mixture into a lightly greased muffin tin and bake for 10 minutes.
• Spoon apples into muffin tin crust and bake for 25 minutes. Allow to cool before serving.
• Enjoy!

• Notes

  1. Don't have a Veggie Bullet? Use a hand spiralizer to spiralize your fruits and veggies, a food processor to shred and chop, and a knife and cutting board to slice. Just expect to add additional prep time and use more counter space.

SOUR CREAM BANANA CAKE

Adding sour cream to the classic banana cake recipe makes it denser and moister

INGREDIENTS

• 5 large ripe bananas, 3 mashed, 2 whole
• 1 firmly packed cup (250g) brown sugar
• 4 eggs
• 2 tsp vanilla bean paste or vanilla extract
• 250g sour cream
• 2 1/2 cups (350g) self-raising flour
• 3 tsp ground cinnamon
• 1 1/2 tsp ground ginger
• 1/4 tsp freshly grated nutmeg
• 1/3 cup (45g) pecans, chopped
• 1/2 cup (125ml) maple syrup
• 1/2 cup (125ml) dark rum

• METHOD

  • 1
    Preheat oven to 180°C. Grease and line a square 22cm baking pan with baking paper, leaving 2cm above sides.
  • 2
    Combine mashed banana, sugar, eggs, vanilla, sour cream, flour, spices and 1/2 tsp salt in a bowl. Pour batter into pan. Thinly slice remaining 2 bananas lengthways into three, then arrange, cut-side up, over top of cake. Scatter with pecans and bake for 50 minutes or until a skewer inserted into the centre comes out clean. Cool for 10 minutes in pan, then transfer to a wire rack to cool completely.
  • 3
    Meanwhile, combine maple and rum in a small pan over medium-high heat. Cook for 5 minutes or until reduced. Set aside to cool. Drizzle over cake and serve.

Coconut Flour Zucchini Bread

This yummy Zucchini Bread is the sneakiest way to get your kids to eat their veggies without them knowing it! My coconut flour version of Zucchini Bread is a great option for those who are gluten-intolerant and tree nut-intolerant

Ingredients

• 1 Cup Zucchini, shredded and tightly packed
• 4 Eggs
• ¼ Cup Coconut Oil, melted
• ½ Cup Maple Syrup, Agave, or Honey
• ¼ Teaspoon Pure Vanilla Extract
• ½ Cup Coconut Flour
• 1 ½ Teaspoons Baking Powder
• ¼ Teaspoon Cinnamon
• ¼ Teaspoon Salt
• ½ Cup Chocolate Chips (optional)
• ½ Cup Roasted Pumpkin Seeds (optional)
• METHOD
• Preheat oven to 350 degrees F.
• Coat a loaf pan with coconut oil or a similar cooking spray.
• Use the Veggie Bullet Shredder blade to shred 1-2 zucchinis. You can also make "zucchini rice" using the Veggie Bullet Spiralizer blade, followed by the Slicer blade.
• In a large mixing bowl or NutriBullet, combine eggs, coconut oil, maple syrup and vanilla. Mix well.
• Slowly add in coconut flour, making sure to blend thoroughly, followed by baking powder, cinnamon, and salt.
• Lastly, fold in shredded zucchini (and chocolate chips, if desired) with a mixing spoon.
• Pour mixture into greased loaf pan (and top with pumpkin seeds, if desired).
• Bake for 45-50 minutes (can be modified to 25-30 minutes for muffins).
• Remove from oven and place on a wire rack. Cool 5-10 minutes before serving.
• Enjoy!

MILK CHOCOLATE AND BEETROOT CAKE WITH OMBRE ICING

 thin layer of ganache fading into orange ricotta cream gives this cake seriously good looks.

INGREDIENTS

• 200g milk chocolate, chopped
• 200g unsalted butter, chopped
• 1/3 cup (80ml) water
• 1 2/3 cups (250g) self-raising flour, sifted
• 200g each brown sugar and caster sugar
• 1/2 cup (50g) cocoa powder
• pinch of salt
• 3 eggs
• 1/3 cup (80ml) buttermilk
• 1 large (320g) beetroot, grated
• Beetroot leaves and bull’s blood leaves (optional – from greengrocers), to serve

Orange ricotta cream

• 1 1/4 cups (300g) fresh ricotta
• Finely grated zest of 1 orange
• 1/4 cup (30g) pure icing sugar, sifted

Milk chocolate ganache

• 200ml thickened cream
• 200g milk chocolate, finely chopped

• METHOD

  • 1
    Preheat oven to 160°C. Grease and line the base and sides of two 18cm round cake pans with baking paper.
  • 2
    Place chocolate, butter and 1/3 cup (80ml) water in a heatproof bowl set over a saucepan of gently simmering water (don’t let bowl touch water) and stir until melted and combined. Set aside to cool.
  • 3
    Combine flour, sugars, cocoa and a pinch of salt in a bowl. Using a fork, beat eggs and buttermilk in a separate bowl until combined, then fold in beetroot. Fold chocolate mixture through flour mixture, then fold through beetroot mixture. Divide the batter evenly among pans and bake for 1 hour 5 minutes or until a skewer inserted into the centre comes out clean with a few fudgy crumbs. Cool cakes completely in pans.
  • 4
    Meanwhile, for ricotta cream, place all ingredients in a food processor and whiz until smooth. Chill until needed.
  • 5
    For the ganache, place the cream in a saucepan over medium heat and bring to a simmer. Place chocolate in a bowl and pour over cream, then stir until melted and smooth. Set aside, stirring every 10 minutes, for 30 minutes or until thickened.
  • 6
    Spread ricotta cream over the top and sides of one cake, then sandwich with remaining cake. Spread ganache over the top and sides of the top cake layer, blending with ricotta cream to create an ombre effect. Scatter with beetroot and bull’s blood leaves, if using, to serve.
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