Chilli Chicken with Crispy Basil

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I will start this post with a very heartfelt apology for the extended absence. The last six weeks have been a blur of packing, moving, unpacking, Christmas festivities, New Year festivities, birthdays and even a proposal! Yes, D finally decided to pop the question, so as I’m sure you will all understand there has been a lot going on in my household. But I am back now and have my new kitchen all set up ready to cook lots of fabulous things for you all to look at!

This dish is a combination of two of my favourite Thai dishes – chicken with crispy basil and chilli basil chicken. The sauce is very flavourful and the crispy basil garnish provides a beautiful texture that elevates the regular chilli basil chicken to a whole other level.

• 500 grams chopped chicken breast
• 1 onion, sliced into thin wedges
• 4 cloves garlic, finely chopped
• 1 bunch basil, leaves picked, washed and thoroughly dried
• 1 large green chilli, sliced
• 2 tablespoons oyster sauce
• 2 tablespoons light soy sauce
• 1/2 teaspoon sugar
• 1 teaspoon fish sauce
• 1 tablespoon minced basil
• 1/2 tablespoon minced chilli
• peanut oil

1. Combine the oyster sauce, fish sauce, soy sauce, sugar, basil and chilli in a small bowl and mix until combined.
2. Heat 1/2 an inch of peanut oil in your wok. When hot, add half the basil leaves and fry until crispy. Drain on absorbent paper and set aside until ready to use.
3. Remove all but 1 tablespoon of oil from the wok and then fry the chicken until you can no longer see any raw edges on the chicken pieces. 
4. Add the onion, garlic and sliced chilli and stir fry for 1 – 2 minutes.
5. Add the oyster sauce mixture and cook for a further 2 minutes before adding the remaining basil leaves and stirring through.
6. Remove to serving dish, top with the crispy basil leaves and serve with steamed rice.

D’s Super Diet Bread

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Based on the ezekiel bread recipe, this is the bread I make for D as part of his healthy eating plan. It produces a heavy, dense bread with a slightly peppery, nutty flavour and is just delicious spread with mashed avocado, fresh sliced tomato and some cottage cheese for breakfast. YUM!

• 1 cup lukewarm water
• 1 tablespoon olive oil
• 3 tablespoons honey
• ¼ cup cooked, mashed lentils, tightly packed
• 2 cups wholemeal flour
• ½ cup oat flour
• 2 tablespoons millet flour
• ¼ cup soy flour
• 1 tablespoon rye flour
• 1 teaspoon sea salt flakes
• 1 x 7g sachet active dry yeast

1. Attach the dough hook to your kitchen mixer. Add all the dry ingredients except the yeast to the bowl and then make a well in the centre.
2. Add the water, olive oil, honey and yeast and then mix on low speed until all ingredients are combined.
3. Add the mashed lentils and mix on medium-high speed until the dough forms a tight ball. If the dough is too wet, add some more rye flour. If it is too dry, add some more water, one tablespoon at a time. The dough should be firm but elastic and somewhat moist.
4. Transfer the dough to a lightly oiled bowl and cover with plastic wrap. Allow to rise for 1 ½ hours.
5. Turn the dough out onto a lightly floured surface and knock the air out and then shape the dough (I make two smallish round loaves).
6. Transfer the loaf/loaves to an oiled/floured baking tray and cover with a damp teal towel. Allow to rise for 45 minutes.
7. Bake for 45 minutes to an hour in a preheated oven at 190 degrees Celsius.

Pomegranate Syrup Cupcakes

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Well this post marks a big milestone for me as a food blogger … my first freebie! The good people over at POM Wonderful were kind enough to send me a case of their pomegranate juice recently and I have been having a great time coming up with some original pomegranate recipes such as these yummy little Pomegranate Syrup Cupcakes. What I found in this instance was that whilst the pomegranate juice itself actually has a very strong flavour, the cupcakes don’t really end up tasting of pomegranate at all. Instead, the pomegranate reacts with the baking soda to make the lightest, fluffiest cupcakes you have ever tasted! When the cakes are cooling down, you can brush them with some pomegranate syrup and eat them as they are or you can put a little dollop of cream cheese frosting in the centre for a little extra indulgence

Pomegranate Syrup Cupcakes

• 125 grams butter, softened
• 1 cup raw caster sugar
• 2 eggs
• 1 cup POM Wonderful pomegranate juice
• 1 1/2 cups plain flour, sifted
• 1 teaspoon bi-carb soda
• 1 teaspoon baking powder
• 1/2 cup milk

1. Preheat oven to 160 degrees celsius. Line cupcake tins with cupcake papers.
2. In the bowl of a kitchen mixer, cream the butter and sugar until pale and thick. Add the eggs one at a time, beating well between each addition.
3. In a separate bowl, sift together the flour, bi-carb soda and baking powder. In a jug, whisk together the milk and pomegranate juice.
4. Add 1/3 of the flour mixture and beat until just combined. Add half the milk mixture and beat until just combined. Repeat with remaining flour and milk.
5. Pour batter into prepared cake tins and bake for 18 – 20 minutes or until cooked through.
6. When cooked, remove from oven and allow to cool in tin for 5 minutes, and then transfer to wire rack.
7. Brush the tops with pomegranate syrup (recipe follows) while still warm.
8. Frost with just a dollop of cream cheese frosting in the centre if desired.

Pomegranate Syrup

• 1/2 cup raw caster sugar
• 1/2 cup water
• 1 cup POM Wonderful pomegranate juice

1. In a small saucepan, melt the sugar in the water over a low heat.
2. When the sugar has dissolved, add the pomegranate juice and bring to the boil.
3. Reduce the liquid by half and then allow to cool slightly before using.

Lemon & Olive Oil Pound Cake

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This is a great twist on the traditional pound cake, providing a moist, dense cake with an intense zingy, zesty lemon flavour. It’s great for afternoon tea or to take on a picnic, as I did here. I find the fresh lemon taste to be the perfect end to a meal. If you want to jazz it up for a fancier dessert, try serving it with some fresh berries and clotted cream. Yum!

Lemon & Olive Oil Pound Cake

• 2 ½ cups all-purpose flour
• Good pinch of salt
• 1 teaspoon baking powder
• ¾ cup extra virgin olive oil
• 1 ½ cups raw caster sugar
• ¼ cup freshly squeezed lemon juice
• 2 tablespoons lemon zest
• 2 teaspoons pure vanilla extract
• 3 eggs
• ¾ cup milk

1. Preheat oven to 160 degrees and grease and line 2 loaf tins.
2. In a medium bowl sift flour, salt and baking powder together.
3. In the bowl of your kitchen mixer combine the olive oil and caster sugar and beat until sugar has dissolved. Add the eggs one at a time, beating well between each addition.
4. Add the lemon zest and vanilla extract and beat for 30 seconds and then add 1/3 of the flour mixture. Beat until combined and then add half the milk. Repeat, ending with the last addition of flour.
5. Pour into prepared tins and bake for 50 – 60 minutes or until a skewer inserted into the centre comes out clean.
6. Allow to cool in tin for 15 – 30 minutes before removing to cool on wire rack.
7. While the cakes are still warm, brush with the lemon syrup. When the cakes are completely cool, dust liberally with icing mixture.

Lemon Syrup

• 1/2 cup white sugar
• 1/2 cup water
• 1 cup freshly squeezed lemon juice

1. In a small saucepan, melt the sugar in the water over a low heat.
2. When the sugar has dissolved, add the lemon juice and bring to the boil.
3. Reduce the liquid by half and then allow to cool slightly before using.

Spinach & Three Cheese Spelt Cannelloni

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This is another one of my ‘compromise’ recipes. I love pasta but try to limit to a ‘weekend food’ so recently came up with this healthier version that qualifies it as a weekday lunch! By using spelt lasagne sheets instead of the regular white cannelloni tubes,stuffing them with a spinach & ricotta mixture and forgoing the bechamel sauce topping for a sprinkling of low fat mozzarella, I shed a lot of the calories and make this a much healthier dish, without forsaking any of the taste!

• 1 packet of spelt lasagne sheets, cooked in salted boiling water until al dente
• 400 grams frozen spinach, cooked according to packet instructions
• 500 grams low fat ricotta cheese
• 1/4 cup grated parmesan cheese
• 1/2 cup grated low fat mozzarella cheese
• Salt & pepper to taste
• 1 cup tomato pasta sauce

1. Preheat the oven to 180 degrees celsius.
2. In a large bowl combine the cooked spinach, ricotta, parmesan and half the mozzarella. Season to taste with salt & pepper.
3. Spoon enough filling onto each of the lasagne sheets and then roll up on the long side to form a tube. Spread half the tomato sauce on the bottom of a baking dish and then place the pasta tubes in a single layer on top.
4. Spread the remaining sauce on top and sprinkle with the remaining mozzarella cheese. Cover with foil and bake for 25 minutes. Remove foil and bake for a further 20 minutes or until the cheese is golden brown.
5. Serve with a big garden salad and enjoy!

Vanilla Glazed Cinnamon Buns

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Use your bread machine to take the hard work out of these delicious cinnamon rolls. Just pop all the ingredients into your bread machine and run the dough cycle, roll the dough out, top with filling and then bake and glaze to create these scrumptious tea time treats at home. I love this recipe because one of the things I miss about living overseas is Cinnabon, and I think these come pretty darn close! I pop them into the microwave for 20 seconds and have them warm with a cup of tea for morning or afternoon tea. YUM!

Dough

• 1 cup milk
• 1 large egg, lightly beaten
• 100 grams butter, melted
• 3 1/2 cups white ‘00’ flour
• 3 tablespoons raw caster sugar
• Good pinch of salt
• 1 x 7g sachet of active dry yeast

Filling

• 1/4 cup butter, melted
• 1/8 cup brown sugar
• 1/8 cup raw caster sugar
• 3 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg

Glaze

• 1 cup icing mixture
• 1 teaspoon pure vanilla extract
• 2 tablespoons milk

1. Add ingredients to bread machine as recommended by manufacturer and run the dough cycle.
2. Turn dough out onto floured surface and knead for about a minute and then allow to rest for 15 minutes.
3. Roll dough into a rectangle, about 15 x 10 inches. Brush the melted butter all over the dough and then sprinkle the sugars, cinnamon & nutmeg on top.
4. Roll dough up tightly starting at the long side and then cut into 1 inch pieces.
5. Place rolls cut side down into a greased baking pan. Cover and let rise in warm, draft free place until the rolls have doubled in size. This should take around 45 minutes.
6. Bake in preheated oven at 180 degrees Celsius for 20 to 25 minutes or until golden brown. Allow to cool for 15 minutes.
7. Combine the icing mixture, vanilla & milk and whisk until icing mixture has dissolved. Drizzle the buns with the glaze, sprinkle with extra cinnamon if desired and then separate and serve or store.

Slow Cooked Southwest Tomato Soup

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This is such a great soup to throw on in the morning before you leave the house, because it does a great job of cooking itself and all you have to do when you get home is throw it in the blender with some sour cream and serve. If you are in a hurry, you don’t even have to use fresh tomatoes; just use a couple of tins of canned tomatoes instead. It goes perfectly with these jalapeno cornmeal muffins, some mixed herb & cheese quesadillas or a simple grilled cheese sandwich.

• 2kg fresh tomatoes, quartered
• 1 large brown onion, diced
• 6 cloves garlic crushed
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander seed
• 1/4 cup roughly chopped coriander leaves & stalks
• 1/4 cup rice
• 1 litre beef, chicken or vegetable stock
• 1 litre water
• Salt & pepper to taste
• 1 cup sour cream

1. In a small frying pan, heat a little olive oil and saute the onions & garlic until the onions turn translucent.
2. Transfer to your slow cooker along with the remaining ingredients except the sour cream, salt & pepper.
3. Cook on low for 8 hours.
4. Transfer to blender along with the sour cream and blitz until smooth. Season to taste.

Jalapeno Cornmeal Muffins

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These cornmeal muffins have a good kick to them thanks to the addition of pickled jalapeno peppers, and are perfect for serving with my Slow Cooked Southwest Tomato Soup (I’ll post the recipe for that tomorrow). Packed with corn kernels, spring onion & cheddar cheese, they are also great as snack, warmed up slightly and slathered with guacamole. Yum!

• 2 1/2 cups self-raising flour
• 3/4 cup cornmeal (also labelled as polenta in Australia)
• 1 cup buttermilk
• 1/2 cup melted butter
• 2 eggs, lightly beaten
• 1/2 cup corn kernels 
• 1/4 cup finely chopped spring onions
• 1/2 cup grated cheddar cheese
• Roughly chopped pickled Jalapeno peppers, to taste (I use 1/4 cup for a good amount of heat)
• Salt & pepper to taste

1. Preheat oven to 21o degrees celsius and grease two 12-hole muffin trays.
2. Sift the flour and cornmeal into a large bowl and make a well in the centre.
3. In a separate bowl, whisk together the eggs, milk and melted butter. Season with salt & pepper to taste.
4. Add the jalapenos, cheese & spring onion and stir to combine.
5. Add the wet mixture to the well in the bowl of dry ingredients and stir just until mixture is combined. Make sure not to overwork the mixture.
6. Spoon the mixture into the prepared muffin trays and bake for 20 – 25 minuted or until golden brown and cooked through.

Candied Orange & Almond Loaf

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This beautifully moist orange & almond loaf is THE ideal afternoon treat with a cup of Earl Grey tea. The recipe uses whole boiled oranges in the cake batter and is topped with homemade candied orange slices and their cooking syrup and produces a dense, lightly flavoured loaf with great texture. It can either be served as an afternoon snack, sliced and eaten as is with a cup of tea, or as a dessert drizzled with some reserved candied orange syrup and some extra thick dollop cream. Mmmmmmm …

Candied Orange Slices

• 2 large oranges, sliced into rounds approx half a centimetre thick
• 1 cup sugar
• 3 cups water

1. In a large, deep fry pan, combine the sugar and water and bring to the boil.
2. Reduce heat to a simmer and add the orange slices. Continue to simmer until the syrup has thickened and the orange slices are translucent. Be sure to turn the orange slices occasionally.
3. Remove the orange slices to a wire cooling rack and boil the syrup further if required.

Orange & Almond Loaf

• 2 large oranges
• 3 cups whole almonds
• 1 1/2 cups self raising flour
• 1 cup melted butter
• 1 cup raw caster sugar
• 2 large eggs, room temperature

1. Place the oranges in a pot filled with cold water. Bring to the boil and then reduce to a simmer for 2 hours. Remove the oranges and allow to cool.
2. Meanwhile, preheat oven to 160 degrees celsius. Grease and line a loaf tin.
3. In a food processor, blitz the almonds until they form a very fine almond meal. Remove from food processor and sift with the flour into a bowl and set aside.
4. Cut the oranges into quarters and remove the pith and seeds. Add to the food processor and blitz until pureed.
5.  Add the butter, eggs and sugar and blitz until the sugar has dissolved and the mixture is light and fluffy. 
6. Add the flour mixture and pulse until combined. If the mixture appears to be too thick, you can add a few tablespoons of milk. (The consistency should be thick, but batterlike. If it resembles a dough more than a batter, you will need to add some milk.)
7. Pour into prepared tin, top with candied orange slices and two tablespoons of the syrup and bake for 60 – 75 minutes or until a skewer inserted into centre of loaf comes out clean.

Gluten-free Roast Vegetable Lasagne

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Following a meat-free eating plan this past week has really proved to me that vegetarian food doesn’t have to be boring. I was able to create so many delicious meals, including this vegetable lasagne, that were light on the stomach and, as an extra bonus, light in calories! This recipe yielded two big trays of lasagne with which I was able to feed numerous friends and still had enough left for plenty of lunches and dinners for D and myself throughout the week. We enjoyed the meat-free eating so much that we have decided to stick with it, with the exception of a little turkey mince, for another week.

• Olive oil
• 1 large brown onion, diced
• 4 cloves garlic, crushed
• 100 grams mushrooms, cleaned and sliced
• 1 red capsicum, seeded and sliced thinly
• 450 grams tinned diced tomatoes
• 700 ml tomato passata
• 1/4 cup basil leaves, washed & dried
• 1 tablespoon dried Italian herb mix
• 1 cup water
• 1/2 a butternut pumpkin, peeled and sliced lengthways into 5 mm slices
• 2 large eggplants, sliced lengthways into 5 mm slices
• 3 packets frozen spinach, cooked in the microwave according to packet directions and drained
• 12 gluten-free lasagne sheets
• 500 grams light ricotta cheese
• 250 grams cottage cheese
• 1/2 cup grated parmesan cheese
• 1 egg
• 4 tablespoons milk
• 1/2 teaspoon ground nutmeg
• 1 cup grated mozarella cheese
• Salt & pepper

1. Begin by preparing the tomato sauce. Saute the onions in a little olive oil over medium heat until translucent. Add the garlic and cook for 2 minutes.
2. Add the mushrooms and capsicum and cook until the capsicum starts to soften. Add the tomatoes, passata, herbs and water and bring to the boil. Reduce to a simmer and season with salt & pepper. Continue to simmer for an hour or until the sauce gets a dark red skin in the surface and begins to separate.
3. While the sauce is simmering, drizzle the pumpkin and eggplant with a little olive oil, arrange on baking trays and roast in a preheated oven at 180 degrees until soft and cooked through.
4. While the vegetables are cooking, make a mock bechamel by combining the ricotta, cottage cheese, parmesan, egg, milk and nutmeg in a blender and blend until smooth.
5. When the sauce and vegetables are ready, assemble the lasagne by spreading the bottom of your lasagne tray with the tomato sauce. Top with lasagne sheets, pumpkin, eggplant, spinach, more tomato sauce and then a layer of the bechamel. Repeat again and then top the bechamel with the grated mozarella.
6. Cover with foil and bake in a preheated oven at 200 degrees for 30 minutes. Remove the foil and then bake for a further 15 minutes or until the cheese has turned a golden brown.
7. Allow to cool slightly before slicing and serving.