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.

Blueberry Power Smoothie

A smoothie is a great way to start the day.

 

This recipe has a host of "Superfoods" and lots of other great ingredients to put a spring in your step for the day ahead.

 

 

 

 

INGREDIENTS

Serves 2

 

1 Cup of Fresh or Frozen Blueberries

2/3 Cup of Fat Free Milk

1/2 Cup Firm Silken Tofu, drained

2 Tbsps of "Henry Jones & Co" Raspberry & Chia Seed Jam

1/2 Cup Low Fat Greek Yoghurt

 

METHOD

 

Combine all ingredients in a blender and blend until smooth.

Crispy Chicken Wings Recipe - Low Fat

You want to know the secret to crispy baked chicken wings?

 

 

Parboiling them before they hit the oven.

 

Seems so wrong? But makes these wings perfectly crispy. 

 

 

INGREDIENTS:

 

1 Kg Chicken Wing Pieces

Sea Salt

2 Tbsps Butter, BIG PERSON Optional

3 Tbsps of Peri Peri Sauce Medium or Hot, BIG PERSON Optional

Dash of Worcestershire Sauce, BIG PERSON Optional

Pinch of Cayenne Pepper, BIG PERSON Optional

 

METHOD:

Preheat the oven to 230 degrees C.

Heat up a big pot of boiling water. Season the water with salt, (like you would for cooking pasta).

Boil the chicken wings for 7-8 minutes, then remove them to a wire rack so the excess water can drain off. Let them drip dry a little bit, then dry them well with paper towel.

Place the chicken wings directly on a lined oven tray.

Bake the chicken wings for 25-30 minutes on one side, then flip the wings and bake for another 5 minutes on the other side.

Serve Immediately.

 

BIG PERSON OPTIONAL EXTRA: In a small saucepan or in the microwave, heat up the peri peri sauce, butter, worcestershire sauce and cayenne pepper, until melted and combined. Toss the hot wings in the sauce, and serve.

Note: about cooking time. Chicken wings may vary in size, so if you have smaller wings, you will probably only need to bake them for a total of 25-30 minutes. 40 minutes for larger wings.



 



Baked Polenta

This dish is as comforting as macaroni and cheese, lasagna with extra cheese, or splurging on 4 slices of pizza.  

It’s a big bowl of love and comfort.

This warm and wintery dinner is great as is or for a heartier meal add grilled sausages.

INGREDIENTS

1 Tbsp Sea Salt
225g Instant Polenta
Olive Oil Spray
My Simple Tomato Sauce (recipe below)
350 g Fresh Ricotta
1/4 cup Parmesan Cheese, finely grated 
Freshly Ground Black Pepper
 
METHOD

Put 1.5 litres (6 cups) water in a large saucepan over a high heat and bring to the boil. Add the salt and pour the polenta into the water in a steady stream, constantly stirring with a wooden spoon.

Reduce the heat to low, cover and cook for another 10 minutes, stirring regularly.
(Polenta is thick and sticky and needs to be stirred regularly so it doesn't catch on the base of the pan).

Lightly oil a 30 x 20 cm baking dish with olive oil spray. Pour the cooked polenta into the prepared dish and spread evenly.

Leave to cool and firm in the baking dish then turn out onto a cutting board. Cut the polenta into 5 cm squares.

Preheat the oven to 200°C.

Lightly grease four individual dishes (oven proof) with oil spray.

Place the polenta squares in a single layer, slightly overlapping.

Pour the simple tomato sauce evenly over the polenta.

Sprinkle the ricotta and parmesan cheese over the top. Season with pepper.

Bake for 30 minutes, or until golden. And serve with grilled sausages
 

MY SIMPLE TOMATO SAUCE

2 x 425g Tins Chopped Italian Tomatoes
2 Tbsps Extra Virgin Olive Oil 
1 Tsp Sea Salt
1 tsp Sugar
Freshly Ground Black Pepper
2 Garlic Cloves, minced or crushed
 

Place the tomatoes in a saucepan over a medium heat and cook for 15 minutes, stirring occasionally.

 

Add the remaining ingredients, cook for 5 minutes then remove from the heat.

My Simple Tomato Pasta or Pizza Sauce - (Cheat's Version Included)

 



This is simply the easiest, most delicious sauce.

 

I have spent whole afternoons simmering tomato sauces

but this recipe beats them all in taste and convenience.

 

Great for both Pizza and Pasta.

 

For when you are in a hurry: check out the cheat's version below.

 

 

MY SIMPLE TOMATO PASTA SAUCE

INGREDIENTS

• 2 x 425g Tins of Chopped Italian Tomatoes
• 2 Tbsps Extra Virgin Olive Oil
• 1 tsp Sea Salt
• 1 tsp Sugar
• Freshly Ground Black Pepper
• 2 Garlic Cloves, minced

  

METHOD

Place the tomatoes in a saucepan over a medium heat and cook for 15 minutes, stirring occasionally.

 

Add the remaining ingredients, cook for 5 minutes then remove from the heat.
 

 

 

MY CHEAT'S VERSION of the VERY SIMPLE TOMATO SAUCE for those days!

You know the ones I mean.

 

INGREDIENTS:

 

• 300ml Jar of Passata (tomato pasta sauce)
• 1 Clove of Garlic, minced
• 1 Tsp of Raw Sugar 
• 1 Tbsp of Extra Virgin Olive Oil
• Sea Salt & Freshly Cracked Pepper, to season

 

METHOD:



 

Pour the passata in a saucepan over a medium heat for 5 minutes, stirring occasionally.

 

Add the remaining ingredients, cook for 3 minutes then remove from the heat.



Chicken and Potato Thai Yellow Curry

This Yellow Thai Chicken Curry recipe has a very mild flavour and is the perfect way to introduce your Little People to the world of curries.

Prep Time: 10 minutes

Cook Time: 30 minutes

Difficulty: Easy

Serves: A family of  5 to 6

Ingredients:

1Tbsp Oil (Olive or Vegetable)
1 Brown Onion, cut into thin wedges
3 Tbsps to 5 Tbsps Volcom Yellow Curry Paste, depending on taste
800g Chicken Breast, thinly sliced
5 Small Potatoes, quartered
1 Tsp, Brown Sugar
1 Tbsp, Fish Sauce
1 x 400ml Coconut Lite Cream
Steamed Rice, to serve
Adjat Sauce, optional to serve for the BIG people
 

Method:

Boil potatoes in a saucepan of water until tender. Drain and rinse under cold water.

In a medium size pot (with lid), heat the oil and fry onion until translucent.

Add the desired amount of curry paste, and fry on a medium heat for a further 3 minutes to allow the spices to release their flavour.

Add chicken to the pan and brown on a high heat in the curry mix.

Add potatoes, brown sugar, fish sauce and coconut cream to the pot and bring to the boil.

Place lid on pot, and reduce heat to a simmer for 15 minutes.

Serve with steamed rice.


For the BIG people, you may wish to serve an Adjat Sauce with this Yellow Thai Curry for some extra flavour.

Adjat Sauce Ingredients:

1/4 Cup of Brown Sugar
1/4 Cup of Water
1 Small Lebanese Cucumber, seeded, finely chopped
2 Tbsps Rice Wine Vinegar
1 Tbsp Roasted Peanuts, finely chopped
1 Small Red Chilli, finely chopped

Method:

Stir Sugar with Water over a low heat until sugar is dissolved.

Bring to the boil, reduce the heat and simmer for 3 minutes.

Reduce from heat, pour into a bowl and cool.

Add remaining ingredients. Mix Well.