Ginger Garlic BBQ Prawns

Fire up the BBQ this weekend, and throw on these prawns.

 

Served with Beerenberg's Taka Tala Sauce, they're sure to go down a treat!

 

 

INGREDIENTS

• 4 Garlic Cloves, minced or finely chopped
• 3cm Piece of Ginger, minced
• 2 Tbsps of Olive Oil
• 2 Tbsps of Lime Juice
• Sea Salt & Cracked Pepper, to season
• 1kg of Raw (Green) King Prawns, peeled deveined and tails intact
• Lime wedges to serve
• Beerenberg Taka Tala Sauce, to serve

METHOD

1. Place garlic, ginger, oil, lime juice, salt and pepper in a large non-metallic bowl and whisk until well combined.

2. Add the prawns and toss to coat evenly.

3. Cover and refrigerate for 15 minutes.

4. Heat a BBQ flat plate to high.

5. Remove prawns from marinade. (you may choose to place prawns on metal skewers)

6. Cook prawns for approximately 3 minutes each side or until prawns are cooked through and golden.

7. Serve prawns immediately with lime wedges and taka tala sauce, if desired.

Note: Ready made aioli is also be a great condiment for this recipe.



Bacon & Tomato Breakfast Casserole

This is such an incredibly easy and simple dish which starts everybody's day with a smile.

 

 

INGREDIENTS

• 6 Large Eggs
• 350ml Milk
• 4 Slices of Bread, torn up into 3cm squares
• 2 Roma Tomatoes, diced
• 6 Rashers of Bacon, diced and cooked
• 1 Red Onion, diced
• Butter, to grease oven tray
• 3/4 Cup of Cheese (Optional)
• Salt
• Pepper
• Worcestershire Sauce, to serve

METHOD

1. Preheat Oven to 180 Degrees Celsius

2. Butter a large baking dish. The casserole rises during cooking, so choose a dish with dimensions of approximately 20cm by 30cm.

3. Arrange torn bread pieces over the bottom of the baking dish. Overlap to form a base.

4. Sprinkle the cooked bacon pieces over the bread.

5. Top with diced and tomato and onion.

6. Sprinkle with cheese, if desired.

7. Whisk eggs and milk together, season with salt and pepper.

8. Pour egg mixture over evenly over the top.

9. Bake in the oven for 35 to 40 minutes, or until golden and brown and fluffy.

10. Slice and serve with Worcestershire sauce, or your favourite condiment.



Raspberry & Coconut Muffins

Add a sweet but healthy treat to

BIG and LITTLE People's Lunchboxes

with these Raspberry & Coconut Muffins....

 

 

 

Below I have listed both Traditional & Thermomix Methods.

 

 

INGREDIENTS

Makes 10 Large Serves as well as 12 Little Serves

 

2 Cups of Self Raising Flour

1/2 Cup Caster Sugar (superfine)

300ml Low Fat Milk

50g Margarine

100g Frozen Raspberries (broken into small pieces if desired)

30g Desiccated Coconut

40g Oats

 

TRADITIONAL METHOD

 

Preheat the oven to 180 degrees Celsius.

 

Line ten 60ml (1/4 Cup) capacity and twelve 30ml (1/8 Cup) muffin and mini muffin pans with paper cases.

 

Sift the flour into a large bowl.

 

Add the sugar, coconut, oats and mix until well combined.

 

Make a well in the centre.

 

Add the milk and margarine. Mix until just combined.

 

Add the raspberrries and stir through gently until just combined.

 

Divide between the lined pans.

 

For mini muffins, bake for 10 to 13 minutes. For normal muffins, bake for 20 to 25 muffins or until lightly golden.

 

Transfer to wire rack to cool.

 

 

THERMOMIX METHOD

 

Preheat the oven to 180 degrees Celsius.

 

Line ten 60ml (1/4 Cup) capacity and twelve 30ml (1/8 Cup) muffin and mini muffin pans with paper cases.

 

Mix the milk and margarine together in the TM bowl for 5 sec/Speed 3. Scrape down the sides of the bowl.

 

Sift the flour into the TM Bowl.

 

Add the sugar, oats and coconut for a further 5 sec/Speed 4 or until a smooth consistency is achieved.

 

Add the raspberrries and stir through gently until just combined.

 

Divide between the lined pans.

 

For mini muffins, bake for 10 to 13 minutes. For normal muffins, bake for 20 to 25 muffins or until lightly golden.

 

Transfer to wire rack to cool.

 

Banana & Blueberry Protein Shake Recipe

 

The banana is the star of this power shake.

 

The mega-dose of potassium in bananas protects the heart and promotes calcium absorption.

 

The best liquid start to the day!

 

 

INGREDIENTS

Serves 2

 

20g Almonds

1 Tbsp Chia Seeds

1 Tbsp Sunflower Kernels
1 Egg
120g Ice Cubes
1 Tbsp Manuka Honey
1 Banana
120g Low Fat Milk
170g Greek Yogurt - I used Chobani Low Fat Blueberry
60g Frozen Blueberries (optional according to taste)

METHOD

Combine all ingredients in a blender.

Blend until smooth.

Serve immediately.


THERMOMIX METHOD

Place almonds, chia seeds and sunflower kernels into the mixing bowl and mill 10sec/speed 9.

Scrape down the sides of the bowl.

Add all remaining ingredients and blend 30 sec/speed 8.

Serve immediately.

Beef Shigureni - One Pot Wonder

Beef Shigureni is an extremely tasty one pot main dish to make on a busy weeknight.

 

The intense flavour is very satisfying, leaving you wanting seconds and even thirds!

 

 

What I love most about this dish is that it reminds me of the very popular Japanese dish "Sukiyaki" but without all of the fuss.

 

Not only do they taste similar, they even use the same thinly sliced beef. The key to a great tasting Shigureni is using thinly sliced beef for quick cooking just like Sukiyaki.

 

 

This dish is a huge favourite in our household, with Little Miss M & Little Miss P enjoying the sweet yet savoury flavour of this simple dish.

 

 

INGREDIENTS

Serves 4

 

150ml White Wine

100ml Mirin - available in all major supermarkets

100ml Soy Sauce

100ml Water

2cm Piece of Fresh Ginger, peeled and thinly sliced

3 Tbsps of Caster Sugar, superfine

1 White Onion, thinly sliced

600g Rib Eye Fillet, thinly sliced. (the thinner the better)

 

To Serve

Steamed Shortgrain Rice

Baby Spinach Leaves

Pickled Ginger - available in all major supermarkets

 

 

METHOD

 

Pour the wine, mirin, soy sauce, water, ginger and sugar in a large saucepan over a medium heat.

 

Cook, stirring to dissolve the sugar, then bring to the boil.

 

Reduce heat and simmer for 3 minutes.

 

Add the onion and simmer for a further 5 minutes or until the onion is soft.

 

Add the beef and simmer for a further 3 to 5 minutes or until the beef is just cooked through.

 

To serve, spoon rice and spinach leaves into four serving bowls.

 

Top with the beef and onions. Ladle some hot broth over the top.

 

Garnish with pickled ginger. Serve immediately.

 



Vitality Balls - a Thermomix Recipe

 

Packed full of goodness, they satisfy a sweet tooth

whilst nourishing the body.

 

The little people will love them too

- perfect for lunchboxes and an afternoon treat.

 

INGREDIENTS

Makes about 20

 

200g Dried Apricots

500ml Water

120g Hazelnuts or nut of your choice

100g Pitted Dates

120g Rolled Oats

50g Craisins

2 Tbsps Chia Seeds

2 Tbsps Manuka Honey

1/4 Tsp Cinnamon

3 Drops of doTERRA Cardamom Essential Oil (Optional)

 

To coat:

1/2 Cup Desiccated Coconut

 

METHOD

 

Place water into mixing bowl and heat 7min/Varoma/Speed 1.

 

Once heating is complete the water should be boiling. Add apricots to the mixing bowl and soak for 15 minutes. Drain. Discard Water.

 

Placed drained apricots and hazelnuts into mixing bowl and chop 30 sec/speed 9. Scrape down sides of bowl.

 

Add all remaining ingredients and chop 30-40 seconds/speed 7. Scape down sides of the bowl and repeat if necessary.

 

Wet hands, take 1 Tbsp of mixture, form into a ball and coat with desiccated coconut.

 

Place in an airtight container and refrigerate until you are ready to serve.

Chilli Lime Chicken Couscous Salad

This is an easy Spring Salad.

 

A hearty couscous salad that is so simple to make.

 

INGREDIENTS

Serves 2

 

6 Chicken Tenderloins, cubed

1 Lime, rind finely grated and juice

1/2 Cup Couscous

1 Tbsp Butter

2 Tbsps Mint Leaves, finely chopped

1 Cup Rocket, roughly chopped

2 Tbsps Capers

4 Small Cornichons, chopped

1 Large Red Chilli, deseeded and thinly sliced

8 Mini Asparagus Spears, trimmed and cut in half lengths

Olive Oil Spray

Olive Oil

Salt

 

 

METHOD

 

Put the chicken into a shallow dish, add the lime rind and half the juice. Combine well. Cover and marinate.

 

Bring 1/2 cup of water, a splash of olive oil and pinch of salt to the boil. Remove from heat. Add couscous, cover and allow to stand for 3 to 4 minutes.

 

Heat a large non stick chargrill pan over a medium to high heat. Spray with Oil.

 

Cook chicken for 10 minutes or until golden brown on both sides and cooked through.

 

Add asparagus and cook further a further 5 minutes, turning occasionally. Cool slightly.

 

Add butter to the couscous and fluff with a fork until melted.

 

Add mint, rocket, capers, chilli and cornichons to couscous and gently fold together until evenly combined.

 

Add the chicken and asparagus. Toss with couscous salad. Drizzle over remaining lime juice to serve.

 

Season to your liking.

 

This salad is delicious served warm or cold.