Thai coconut chicken and noodle salad

Thai chicken noodle salad

 

Even though I enjoy cooking and count it as one of my hobbies/passions I, like everyone else, have days where I just really don’t feel like cooking. Whether it has been a long day at work, my neck is playing up (which has been the case for the last few weeks), or it is just a stinking hot day (which we get quite a few of here in Perth), there are days where I just don’t want to spend much time (if any) in the kitchen.

So I love finding recipes like this one that are full of flavour but require very little time or effort in the kitchen. This is a great recipe for summer when it is hot and you don’t want to warm the house up by using the oven/stove top for too long (you can use the bbq instead if you want). You can even ‘cheat’ and use bought roast/bbq chicken or leftover chicken. I have made this recipe both ways and it was just as tasty with bought roast/bbq chicken as it was marinading and cooking the chicken myself. Although the marinaded chicken is beautifully moist and tender.

I have adapted the recipe to add some green vegetables, but you can omit them or replace them with any you prefer. I also like adding a small amount of the coconut milk to the dressing, however this wasn’t in the original recipe and you can omit it if you prefer.

This is a great, flavoursome recipe. Filling while also being light and refreshing. Best of all, it takes hardly any time or effort to make. 

Click here for the recipe

Banana and raspberry bread

Banana and raspberry loaf As much as I love trying out new recipes, there are always times when I prefer to bake some of my old favourites. Especially if I’ve offered to bring dessert or cakes/baked goods to an event or a friends house. I want to know that I am making something that works and tastes great. This has seen me revisit a lot of my old favourites over the past few weeks including my citrus coconut cupcakes, chocolate and raspberry fudge brownies and raspberry crumble slice, meaning I haven’t had much new to blog about.

However, my freezer was starting to fill up with overripe bananas again. Never throw out an overripe banana. Place them straight in the freezer and they will be ready to use later in baking. They go black on the outside when frozen but inside they are still great to use for baking once defrosted. That way you always have very ripe bananas, perfect for baking, ready whenever you want to use them.

With that in mind, I was browsing through some Coles magazines on my iPad and noticed this recipe for banana, raspberry and macadamia bread. I’m loving having most of my cooking magazines on my new iPad. Most of them let me bookmark favourites to try and some like the Coles one (which is also free) let me email them to friends etc. The subscriptions are a lot cheaper than the print version and they don’t take up any space at home. I still much prefer to have actual hard copy cookbooks rather than digital versions on an ebook or tablet, but find the tablet perfect for magazines.

I was sure I had macadamias at home; however once I started the mix I discovered I didn’t so I just left them out (this is why I usually measure everything out before I start cooking, so I don’t get halfway through and discover a missing ingredient!). The result was still great, although the macadamias would add more texture. This is a really easy recipe to make and the end result is wonderfully moist, lightly spiced cake. A great breakfast or tea time treat! Click here for the recipe

Crepes with Rhubarb and Raspberry Compote

 Crepes with rhubarb and raspberry compote 3

Here is my contribution for pancake day, although they are crepes not pancakes.

I still remember a few years ago when I decided to cook brunch at my parent’s house for my Dad for Father’s day. I told Jerome I was making crepes (very thin, usually quite large) and he kept insisting that I was making pancakes (thicker and fluffy). Once I cooked them and he saw the final product, he had to admit that I did actually know what I was talking about and that I had made crepes.

For my birthday last year I was looking for somewhere new to have brunch and I found Toast in East Perth. As soon as I saw crepes with rhubarb and raspberry compote on the menu I was sold. It is now one of my favourite places for breakfast/brunch and they also make a great juice called the ‘beach bear’ (pineapple, apple, ginger and mint). I’m honestly thinking about getting a juice maker at home just so I can try to make that juice!

So, inspired by my favourite crepes at Toast, I decided to see if I could replicate the flavours at home and make my own rhubarb and raspberry compote. I have to say that the final result exceeded my expectation. I was so happy with the compote that I could happily eat just that. I like very tart sweets, so you may want to add more sugar if you prefer things a bit sweeter. I’ve also included the crepe recipe that I have used for years, from The Beginner’s Cookbook by Family Circle.

Click here for the recipe

Chocolate and orange tarts

choc orange tart

As I’ve mentioned many times before, I’m not that fond of chocolate (strange I know). I will always bypass a chocolate dessert for something made from citrus or berries. If I am going to eat (or bake) something with chocolate, I need something added to it to cut through the richness of the chocolate.

When I saw the cover recipe of the March BBC Good Food magazine, with the classic combination of chocolate and orange, I knew it was something I wanted to try. And with a house warming to go to this weekend, it was the recipe for me.

The recipe in the magazine used store bought sweet crust pastry, with cocoa added to it in a food processor to make a chocolate pastry. I decided I had to make the chocolate pastry from scratch. Not the best plan when you only have a few hours to make the whole tart at the end of the week and the house/kitchen is boiling hot (it is a warm summer here in Perth). But I persevered. If you can give the pastry a couple of hours in the fridge it is much easier to work with and you can roll it a bit thinner. I had to make it a bit thicker as it wasn’t quite cool enough when I rolled it…but the end result was still good. I also wanted to make small individual tarts as I thought that would be easier at a house warming than a large one that needed to be cut.

The filling for these is almost like a cross between a curd and a custard. Don’t take your eyes off it when it is on the stove. I went to check the pastry and it started boiling and almost curdled. Thankfully it still worked and the end result was a good combination of the rich chocolate from the ganache drizzle and pastry, and the sweet tartness of the oranges. I used my favourite ganache recipe instead of the one in the magazine which had the addition of golden syrup as I thought this would be too sweet. The recipe below has more ganache than you’ll need to drizzle on top of the tarts. However I had extra pastry so I made more tart shells and filled the rest with the ganache for rich chocolate tarts with a hint of orange in the pastry and ganache.

choc orange ganache tarts

Click here for the recipe

Raspberry & Lemon whisper cake

Whisper cake 1

It is definitely summer here in Perth. We have recently experienced quite a few days above 40 degrees (celcius) and a lot of days in the high 30s. That isn’t the best weather to encourage baking and as a result the oven has been getting a bit of a rest.

One of the few things I have baked recently is this whisper cake. After the holiday period, I was looking for a treat that was a bit lighter and I found this recipe in the Australian Healthy Food Guide magazine. I’ve made it twice, once as a full sized ring cake, and once in my 12 cup mini bundt pan (which I’ve had for ages and had never used until now). The result both times was a delicious and moist cake. The flavours remind me of my favourite citrus (and coconut) cupcakes with raspberry frosting, but with a lot less fat/calories. This recipe is going into the favourites list! It is a very easy recipe, great for picnics and a lot easier to make in this heat than pastry from scratch, which was the other thing I baked recently for a picnic (mini quiches).

Whisper cake 2

Click here for the recipe

Christmas baking – Fruit mince crumble slice

Fruit mince slice 1

Back in November I made a batch of fruit mince after attending my first Christmas baking class with Sarah Brigden (babyCakes). This weekend I am finally using it, after letting it develop its flavours for over a month. As well as the usual fruit mince pies, I decided I wanted to try something a little bit different.

One of my favourite (and quite easy) recipes is raspberry crumble slice. It is incredibly moreish and also easily adapted. I’ve used the base recipe to experiment with other combinations including an apple crumble slice. This weekend, I decided to use it as the base for a fruit mince crumble slice to take into work tomorrow.

I also made fruit mince pies, using the cinnamon pastry recipe and baked them in patty pans, topped with pastry stars (cooks for 20 minutes in a 160C fan forced oven). I’m not a huge fan of fruit mince, but I really like this recipe. I find the addition of apple cider gives it an extra flavour that I really like and the spices are just the flavours of Christmas.

fruit mince pies

  Click here for the recipe